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[Name] Twice-Baked Potatoes [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T03:53:00Z [Description] Make and share this Twice-Baked Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", NA, "1"] [RecipeIngredientParts] ["baking potatoes", "cheddar cheese", "butter", "margarine", "green onions", "milk", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.8 [FatContent] 10.6 [SaturatedFatContent] 6.7 [CholesterolContent] 30.1 [SodiumContent] 144.2 [CarbohydrateContent] 27.7 [FiberContent] 2.5 [SugarContent] 1.3 [ProteinContent] 6.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired.
[Name] Light Twice-Baked Potatoes [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T03:53:00Z [Description] Make and share this Light Twice-Baked Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/2", NA, NA, NA] [RecipeIngredientParts] ["baking potatoes", "nonfat sour cream", "light butter", "fresh chives", "fresh chives", "paprika"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 152.9 [FatContent] 8.3 [SaturatedFatContent] 5.1 [CholesterolContent] 16.8 [SodiumContent] 79.8 [CarbohydrateContent] 17.6 [FiberContent] 1.4 [SugarContent] 1.9 [ProteinContent] 2.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees. Prick potatoes with fork to allow steam to escape Bake for 60 to 75 minutes or until fork tender. Reduce oven temperature to degrees. Cut potatoes in half lengthwise; let cool about 15 minutes. Using spoon, scoop out inside of potatoes, leaving a shell; set aside shells. In large mixer bowl, combine potatoes, sour cream, butter, 1 T chives, salt an pepper (if desired]. Beat at medium speed until smooth (1 to 2 minutes]. shells with potato mixture. Place on coo kie sheet. Bake for 15 to 20 minutes or until heated through. Sprinkle with chopped chives and paprika if desired.
[Name] Marks Twice Baked Potatoes [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T03:53:00Z [Description] Make and share this Marks Twice Baked Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/58/picjF3TIz.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "4", "1", "3", "1", "1", "4", "1", "3", "3", "1", "1"] [RecipeIngredientParts] ["baking potatoes", "cottage cheese", "celery rib", "butter", "salt", "sharp cheddar cheese", "onion", "parmesan cheese", "crisp bacon", "black pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 451.3 [FatContent] 30.7 [SaturatedFatContent] 18.5 [CholesterolContent] 94.3 [SodiumContent] 496.0 [CarbohydrateContent] 31.2 [FiberContent] 3.1 [SugarContent] 2.4 [ProteinContent] 14.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bake potatoes until slightly softened or microwave 12 minutes. Slice in two lengthwise. Mix shredded cheese and remaining ingredients together in a mixing bowl, reserving 1 tablespoon of Parmesan and the paprika. Scoop out potatoes and put hot scoops in with cheese mixture. Cut in well with a knife until well blended. Fill potato shells with mixture, top with remaining Parmesan and paprika. Place in a well greased casserole dish and bake at 350 for 30 minutes or until browned. MMMMM MMMMM----- Recipe via Meal-Master (tm] v8.06
[Name] Twice-Baked Potatoes II [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T03:53:00Z [Description] Make and share this Twice-Baked Potatoes II recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "1", "1/2", NA, "1/4"] [RecipeIngredientParts] ["bacon", "baking potatoes", "milk", "sour cream", "scallion", "salt", "pepper", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 237.2 [FatContent] 10.1 [SaturatedFatContent] 5.7 [CholesterolContent] 28.1 [SodiumContent] 732.9 [CarbohydrateContent] 29.6 [FiberContent] 2.5 [SugarContent] 1.8 [ProteinContent] 7.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Between 2 layers of paper towel, cook bacon 1 1/2 minutes on High until crisp. Crumble bacon coarsely; set aside With fork, pierce potatoes in several places. Cook, on clean paper towel, on High 6-8 minutes; (turn potatoes over halfway through cooking. Cut off top fourth of each potato; scoop out potato from shells and tops; reserve shells. In medium bowl, mash potato with milk, sour cream, onion and salt/pepper. Spoon mixture back into shells. Top each with cheese and bacon. Cook on High 2-3 minutes until hot and cheese melts.
[Name] Pickled Apples [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-25T06:23:00Z [Description] Make and share this Pickled Apples recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/60/picsCjzlq.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["21", "2", "4", "1/2", "1/2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["apples", "vinegar", "sugar", "mace", "whole cloves", "whole allspice", "mustard seeds", "pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2379.6 [FatContent] 4.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 38.2 [CarbohydrateContent] 592.5 [FiberContent] 25.8 [SugarContent] 552.3 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] 21 apples [RecipeInstructions] Take ripe, hard, sweet apples. Peel evenly, and if the apples are perfect leave them whole, otherwise cut into quarters. To a peck of apples take about two quarts of vinegar and four pounds of sugar, half an ounce of mace, half an ounce of cloves and the same amount of allspice, all unground, one teaspoonful of mustard seed, a few pepper grains and a little salt. Heat the vinegar and sugar together until it boils, skim well, put the spices into a thin muslin bag and add to the vinegar, then put in the apples. Place over the fire, and stew slowly until the apples are soft. Then take out the apples, let the vinegar boil down and pour over the fruit; cover and put away.
[Name] Pickled Peaches or Pears [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-25T06:23:00Z [Description] Make and share this Pickled Peaches or Pears recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1"] [RecipeIngredientParts] ["vinegar", "sugar", "pear"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 269.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 67.5 [FiberContent] 1.7 [SugarContent] 66.2 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] place all the sugar and vinegar over the fire till it comes to a boil add a layer of fruit and cook until soft enough to easily run a fork through then remove the fruit, and fill the same way until all are done. The syrup needs no more cooking. Stick cloves in the fruit before cooking and add cinnamon to the syrup, if desired.
[Name] Pickled Watermelon Rind [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT36H [TotalTime] PT36H30M [DatePublished] 1999-08-25T06:23:00Z [Description] --Adopted Recipe-- I used to make watermelon rind pickle, but my recipe is in the group of my recipes that is "hiding" from me. I will try to figure out how much rind, but I am guessing it is the peeled rind of one melon, and have changed the directions to reflect this. I have also added the step of soaking overnight in salt water. Amount of salt is approximate, but I never made any kind of pickle without any salt, as this recipe originally was written. Everything in this recipe is subject to change when I find my recipe. I have simply made some changes to try to make the recipe a little clearer, because I don't want someone to waste time and ingredients on a recipe that really seemed to be missing some ingredients and some steps. Preparation time includes standing time. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "For Large Groups", "Canning", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "1", "3", "4", "2"] [RecipeIngredientParts] ["watermelon rind", "water", "salt", "apple cider vinegar", "brown sugar", "cinnamon", "cloves"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 117.7 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 570.9 [CarbohydrateContent] 29.7 [FiberContent] 1.8 [SugarContent] 26.6 [ProteinContent] 0.2 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Peel the hard rind from the outside of the watermelon, and scrape off most of the pink from the inside. Chop into 3/4-1 inch pieces. Add salt to water and pour over watermelon rind in a large glasss or ceramic bowl. Soak overnight in the refrigerator. In the morning, pour off the salt water and rinse well. Add three pounds of brown sugar to the vinegar in a cooking pan. Bruise the spices, tie in a muslin bag and boil with the vinegar for five minutes. Then pour over the rind and let it stand twenty-four hours at room temperature. The next day, drain and save the liquid and, after heating it to a boil again, pour it over the rind again and let stand another twenty-four hours at room temperature. The last morning, bring to a full boil and boil all together for 10 minutes, then pour into sterilized jars and process according to the directions in a reputable canning guide.
[Name] Pickled Muskmelon [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-08-25T06:23:00Z [Description] Make and share this Pickled Muskmelon recipe from Food.com. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, NA] [RecipeIngredientParts] ["melon", "vinegar", "sugar", "clove", "cinnamon bark"] [AggregatedRating] nan [ReviewCount] nan [Calories] 816.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 200.1 [FiberContent] 0.0 [SugarContent] 199.7 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil vinegar and sugar together for five or ten minutes. Drop in the sliced muskmelon and boil until tender. Last of all, drop in whole cloves and cinnamon bark. Let all boil a few minutes longer, then put in jars and seal, and you have as nice a pickle as peaches.
[Name] Bibby's Yellow Squash Bake [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 1999-08-18T04:00:00Z [Description] Make and share this Bibby's Yellow Squash Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5 -6", "1", "2", "1", NA, "2", NA, NA] [RecipeIngredientParts] ["onion", "butter", "sugar", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 150.6 [FatContent] 8.7 [SaturatedFatContent] 4.5 [CholesterolContent] 121.0 [SodiumContent] 101.2 [CarbohydrateContent] 14.3 [FiberContent] 3.1 [SugarContent] 8.8 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Saute onion in butter. Add sliced squash. Cover and cook slowly until just tender. Beat eggs with sugar and seasonings. Combine with squash in buttered casserole. Sprinkle top with bread crumbs, crushed potato chips, etc. Bake at 350 degrees for 30 minutes.
[Name] Crookneck Yellow Squash [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-08-18T04:00:00Z [Description] Make and share this Crookneck Yellow Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Summer", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["onion", "American cheese", "eggs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.3 [FatContent] 6.6 [SaturatedFatContent] 2.1 [CholesterolContent] 143.9 [SodiumContent] 365.7 [CarbohydrateContent] 36.9 [FiberContent] 5.4 [SugarContent] 4.1 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cook squash with onion until tender in a very little salted, boiling water. Mix the American cheese and eggs into a white sauce. Drain squash and combine with white sauce. Turn into a greased baking dish; sprinkle with crumbs and Parmesan cheese. Bake at 350F for about 30 minutes until browned.
[Name] Marlin (or Shark) Espanole [AuthorId] 1675 [AuthorName] Jim Weller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T00:18:00Z [Description] Marlin is very firm fleshed so you can use your favourite tuna or swordfish recipe. It grills very nicely. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/69/piclBZVP8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/69/picS3XYWz.jpg"] [RecipeCategory] Canadian [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "8", "1", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "green pepper", "tomato sauce", "Worcestershire sauce", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 44.7 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 422.8 [CarbohydrateContent] 5.7 [FiberContent] 1.4 [SugarContent] 3.3 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place fish in glass baking dish. Heat oil in skillet; add onion and green pepper: saute 2-3 minutes. Add remaining ingredients and pour sauce over steaks. Bake at 350 F for 15 minutes, or until fish flakes easily when tested with a fork.
[Name] Pacific Blue Marlin (Kajiki) [AuthorId] 1675 [AuthorName] Jim Weller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T00:18:00Z [Description] Marlin is very firm fleshed so you can use your favourite tuna or swordfish recipe. It grills very nicely. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/70/2970.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "3", "2", "2", NA, NA, "1/4", NA, NA] [RecipeIngredientParts] ["capers", "lemon slices", "eggs", "Egg Beaters egg substitute", "flour", "butter", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 111.2 [FatContent] 11.1 [SaturatedFatContent] 6.5 [CholesterolContent] 98.8 [SodiumContent] 160.0 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 2.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Lightly season fish with garlic salt and pepper.", "Then dust in flour and roll in egg.", "Next roll in bread crumbs.", "Heat skillet and melt butter.", "Squeeze lemon juice in and add about 1/2 the capers.", "Cook 1/2 the fish then add the rest of the capers and cook the other half.", "Be careful to not overcook as Marlin is easy to turn into leather if you do! Capers: Sort of like little olives.", "Expensive but it only takes a bit in a dish so worth it. If you don't have any, you might try green olives for a similar effect but use more and chop fine." ]
[Name] Vfw Ladies Auxiliary Ceviche [AuthorId] 1675 [AuthorName] Jim Weller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-07T00:18:00Z [Description] Marlin is very firm fleshed so you can use your favourite tuna or swordfish recipe. It grills very nicely. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["7", "4", "3", "6", "3", "6", "1"] [RecipeIngredientParts] ["onions", "green peppers", "salt", "apple cider vinegar", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5252.5 [CarbohydrateContent] 48.4 [FiberContent] 6.2 [SugarContent] 17.2 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Remove all red meat from fish.", "Dice in 1/4\" cubes.", "Put in large pan.", "Mince onions, sweet peppers and hot peppers.", "Lay minced vegetables on top of fish; add vinegar and salt; add the lime juice and stir about 5 min.", "Place contents into a gallon jar with lid.", "Let stand at room temperature for 1 hour; then refrigerate. Ready to serve in 3 hr.", "Posted by Matthew Armisted - Posted for Mignon Erixon-Stanford at lostparadise.com From: Michael Loo MMMMM Cheers, YK Jim" ]
[Name] Georgia-On-My-Mind Peach Pecan Crisp [AuthorId] 138861 [AuthorName] Winnipeg Mel [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-08-17T06:12:00Z [Description] Make and share this Georgia-On-My-Mind Peach Pecan Crisp 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/29/73/picCkr4vL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/73/picvMhkx5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/73/picn14PoQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/73/picEuK6dn.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", NA, "1 -2", "2", "2", "1/2", "1/3", "2", "1", "1", "1/4", "1/3", "2/3", "2/3", "1/2", "8 -10"] [RecipeIngredientParts] ["apple", "vanilla", "sugar", "all-purpose flour", "nutmeg", "ginger", "cinnamon", "pecans", "rolled oats", "quick-cooking oats", "all-purpose flour", "dark brown sugar", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 440.8 [FatContent] 20.7 [SaturatedFatContent] 10.3 [CholesterolContent] 40.7 [SodiumContent] 10.6 [CarbohydrateContent] 62.4 [FiberContent] 4.1 [SugarContent] 40.8 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Servings: 6 Prepare fruit. Heat oven to 350 degrees. Spray a 2- to 3-quart baking dish with nonstick cooking spray; set aside. In a large bowl, toss peaches and apples with apricot nectar, orange juice, vanilla, sugar, flour, nutmeg, ginger and cinnamon. Spoon into prepared baking dish. Set aside. Make a topping by combining pecans, oatmeal, flour and brown sugar. Slowly drizzle in butter, tossing mixture with a fork to make a mealy topping. Sprinkle mixture over fruit. Bake until juices of fruit start to bubble, around 30-40 minutes. Cool for about 15 minutes before serving.
[Name] Cinnamon Peach Coffee Cake [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H25M [PrepTime] PT30M [TotalTime] PT1H55M [DatePublished] 1999-08-17T06:12:00Z [Description] Cinnamon Peach Coffeecake is a deliciously light sweet coffeecake that has almost a chewy, crackly top after baking. Do make sure to use ripe, fresh peaches, but not too wet. A simple dusting of confectioners' sugar once completed finishes this off nicely. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "Brunch", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", NA, "3", "3/4", "3", "2", "2", "3", "2", "1", "1 1/2", "1", "1/2", "1 1/4", NA] [RecipeIngredientParts] ["sugar", "eggs", "vanilla", "lemon zest", "all-purpose flour", "baking powder", "baking soda", "cinnamon", "nutmeg", "salt", "pecans", "confectioners' sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 555.5 [FatContent] 23.5 [SaturatedFatContent] 2.9 [CholesterolContent] 52.9 [SodiumContent] 280.6 [CarbohydrateContent] 82.8 [FiberContent] 3.2 [SugarContent] 56.6 [ProteinContent] 6.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "Prepare peaches.", "Spray a 9x13-inch pan with nonstick cooking spray. In a large bowl, whisk together the sugar, oil, eggs, vanilla and lemon zest. Stir in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Fold in the prepared peaches and nuts; gently combine. Spoon into prepared pan.", "Bake in preheated oven for 30 minutes, then reduce heat to 325 degrees for an additional 40-45 minutes, or until cake tests done. (Watch cake toward end of first half-hour; if it browns too quickly, shield loosely with foil.] This is great served with lemon sorbet." ]
[Name] Cooked Salad Dressing [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T05:21:00Z [Description] Make and share this Cooked Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1/2", "1/8", "1/4", "4", "2"] [RecipeIngredientParts] ["sugar", "flour", "dry mustard", "salt", "black pepper", "cider vinegar", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 640.1 [FatContent] 39.4 [SaturatedFatContent] 10.6 [CholesterolContent] 664.0 [SodiumContent] 1461.9 [CarbohydrateContent] 59.4 [FiberContent] 0.4 [SugarContent] 50.6 [ProteinContent] 11.1 [RecipeServings] 1.0 [RecipeYield] 1 [RecipeInstructions] Place sugar, flour, dry mustard, salt, and pepper in the top of double boiler. Blend in 1 cup water until thoroughly mixed. Place over direct heat and bring to a boil, stirring constantly but gently. Cook 1-2 minutes longer after mixture comes to a boil. Stir in vinegar. Beat the egg yolks slightly then stir 3 tablespoons of the hot mixture into the eggs. Beat vigorously. Immediately blend the egg mixture into the mixture in the top of the double boiler. Place over simmering water and cook 3-5 minutes. Stir slowly to keep mixture cooking evenly. Remove from heat and stir in margarine. Cool and store in refrigerator in tightly covered jar. Before using, thin to desired consistency with cream, fruit juice or vinegar.
[Name] Vinaigrette Salad Dressings [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-06T05:21:00Z [Description] Make and share this Vinaigrette Salad Dressings recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "4"] [RecipeIngredientParts] "vinegar" [AggregatedRating] nan [ReviewCount] nan [Calories] 2178.8 [FatContent] 244.2 [SaturatedFatContent] 15.2 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix to taste, starting with 2 parts flavored oil to 1 part vinegar (either red or white wine vinegar or flavored vinegars], adding more oil as desired. Homemade in the Kitchen - - - - - - - - - - - - - - - - - -
[Name] Caraway Cabbage Soup with Lemon Dill Spaetzle [AuthorId] 1616 [AuthorName] Melody [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1M [DatePublished] 1999-09-05T19:38:00Z [Description] Make and share this Caraway Cabbage Soup with Lemon Dill Spaetzle recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2", "1/2", "2", "1", "1/2", "4", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["cabbage", "onion", "caraway seed", "tomatoes", "carrot", "dill", "flour", "salt", "eggs", "milk", "water", "lemons, zest of"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 374.6 [FatContent] 5.6 [SaturatedFatContent] 2.1 [CholesterolContent] 129.7 [SodiumContent] 1005.7 [CarbohydrateContent] 65.7 [FiberContent] 3.9 [SugarContent] 3.2 [ProteinContent] 14.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine cabbage, onions, caraway seeds, diced tomatoes, carrots, and 1 teaspoon chopped dill. Spaetzle: Sift flour and salt into bowl. Make a well in the center. Combine lukewarm milk and water with eggs and pour into the well. Stir in flour, lemon, and remaining dill. Beat dough until bubbles start to form. Force through colander into boiling salted water. When spaetzle noodles float, remove them from the boiling water and cool. Soup: Heat ham stock in large pot. Add garnish to soup stock and simmer for one hour. Add spaetzle and serve
[Name] Pork Medallions with Herbed Spaetzle - Emeril [AuthorId] 1616 [AuthorName] Melody [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-05T19:38:00Z [Description] Make and share this Pork Medallions with Herbed Spaetzle - Emeril recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "3/4", "1", "1", "1", "3"] [RecipeIngredientParts] ["flour", "egg", "water"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 300.0 [FatContent] 13.1 [SaturatedFatContent] 2.1 [CholesterolContent] 46.5 [SodiumContent] 215.9 [CarbohydrateContent] 37.4 [FiberContent] 1.9 [SugarContent] 1.8 [ProteinContent] 7.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Pound pork medallions to 1/2-inch thickness, if necessary. Season pork medallions with about 1 tablespoon Bayou Blast. Season the flour, egg wash and bread crumbs with 1 tablespoon Creole seasoning each. Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer. Refrigerate while you prepare Herbed Spaetzle. In an ovenproof saute pan heat oil, add pork and cook until first side is golden. Turn medallions and transfer pan to oven to finish cooking. Serve pork on top of Herbed Spaetzle.
[Name] Roasted Pork Loin with Bacon and Onion Spaetzle [AuthorId] 1616 [AuthorName] Melody [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-05T19:38:00Z [Description] Make and share this Roasted Pork Loin with Bacon and Onion Spaetzle recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1", "1", "2", "1/2", "1", "2", "1", NA] [RecipeIngredientParts] ["olive oil", "cracked black pepper", "bacon", "yellow onions", "red wine", "shallots", "garlic"] [AggregatedRating] 1.5 [ReviewCount] 2.0 [Calories] 1185.8 [FatContent] 93.5 [SaturatedFatContent] 29.6 [CholesterolContent] 213.3 [SodiumContent] 1051.1 [CarbohydrateContent] 19.4 [FiberContent] 4.6 [SugarContent] 3.7 [ProteinContent] 60.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prehaet the oven to 400 degrees. For pork loin: Season the entire loin with olive oil and salt. In a hot saute pan, sear the loin for 1-2 minnutes on each side. Remove from pan and crust the loin with cracked black pepper. Place in a roasting pan. Roast the loin for 25 to 30 minutes for medium. Remove from the oven and allow to rest for 10 minutes. For the spaetzle: In a hot large pan, render the bacon until crispy, remove the bacon from the pan. In the bacon fat, saute the onions for 2-3 minutes. Stir in the bacon. Season.
[Name] Sea Bass in a Sesame Seaweed Spaetzle Crust [AuthorId] 1616 [AuthorName] Melody [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-05T19:38:00Z [Description] Make and share this Sea Bass in a Sesame Seaweed Spaetzle Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Bass [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "1/2", "1/2", "1/2", "3/4", "3", "2", "1", "2", "1"] [RecipeIngredientParts] ["filets of fresh sea bass", "all-purpose flour", "milk", "eggs", "Japanese roasted nori", "sesame seeds", "potato", "raspberry vinegar", "lemongrass", "bulbs shallots", "ginger", "olive oil", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.6 [FatContent] 17.5 [SaturatedFatContent] 5.3 [CholesterolContent] 175.7 [SodiumContent] 185.3 [CarbohydrateContent] 57.4 [FiberContent] 2.3 [SugarContent] 0.5 [ProteinContent] 38.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix flour, milk and eggs until a sticky batter is formed. Crush Nori and mix with sesame seeds and add to batter. Push batter through colander holes over boiling, salted water. When droplets float to the top, remove and drain. Spread mashed potato on one side of each filet and press spaetzle into potato. Heat oiled skillet and place fish, spaetzle side down. Cook until golden brown, about 2 to 3 minutes. Flip over and place skillet in a preheated 400 degree oven until fish is cooked, about 4 to 5 minutes. Drizzle with Lemongrass Dressing. LEMONGRASS DRESSING: Blend all ingredients in a blender and pass through a strainer. Serve over bass.
[Name] Yellow Squash Casserole [AuthorId] 124030 [AuthorName] foxysnana [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T03:58:00Z [Description] Make and share this Yellow Squash Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["onion", "green peppers", "green chili", "butter", "white sauce", "cheese", "pimiento"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1473.4 [FatContent] 105.5 [SaturatedFatContent] 46.5 [CholesterolContent] 168.4 [SodiumContent] 3112.6 [CarbohydrateContent] 89.8 [FiberContent] 11.7 [SugarContent] 39.4 [ProteinContent] 52.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Boil squash. Saute onion and pepper in butter. Make white sauce and add cheese. Mix squash, onion, pepper and pimiento with cheese sauce. Put buttered cracker crumbs on top. Bake at 350 degrees for 20 minutes.
[Name] Stuffed Yellow Squash [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-18T03:58:00Z [Description] Make and share this Stuffed Yellow Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Free Of...", "Summer", "Winter", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1/2", "1/2", "3/4", "1/2", "1"] [RecipeIngredientParts] ["raw rice", "salt", "pepper", "garlic powder", "margarine", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2256.8 [FatContent] 141.7 [SaturatedFatContent] 38.2 [CholesterolContent] 255.2 [SodiumContent] 2588.9 [CarbohydrateContent] 156.5 [FiberContent] 27.9 [SugarContent] 60.5 [ProteinContent] 104.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Melt margarine in frying pan, add rice, salt, pepper, garlic powder and steak that has been cut into small cubes. Mix thoroughly. Wash squash, cut necks off and set aside. With a teaspoon, scoop the pulp (seeds] from bottom of the squash, making a shell. Discard pulp and seeds. Fill shells with rice-steak mixture and put 2 toothpicks crisscross across top to hold filling in shells. Put shells and tops in Dutch oven. Run tomatoes through blender, then pour over squash. Bring to boil, then simmer for about 1 hour, or until rice is tender.
[Name] Chicken Enchiladas [AuthorId] 1601 [AuthorName] Gilcat2 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 1999-08-25T05:41:00Z [Description] Make and share this Chicken Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["16", "1 1/2", "1", "1", "1", "2", "2", "1/4", "1", "8"] [RecipeIngredientParts] ["yogurt", "green bell pepper", "onion powder", "chili powder", "garlic powder", "cheddar cheese", "monterey jack cheese", "whole wheat tortillas"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 349.7 [FatContent] 13.4 [SaturatedFatContent] 5.2 [CholesterolContent] 61.3 [SodiumContent] 1060.4 [CarbohydrateContent] 33.2 [FiberContent] 1.4 [SugarContent] 3.5 [ProteinContent] 24.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine chicken, 1/2 cup picante sauce, soup, yogurt, green pepper and seasonings; mix well. Fill tortillas. Top with remaining picante sauce. Cover with foil and bake at 350F for 25 minutes. Remove foil and top with cheese; let stand 5 minutes.
[Name] Numero Uno Chili Con Carne With Beans [AuthorId] 1544 [AuthorName] tranch [CookTime] PT2H20M [PrepTime] PT20M [TotalTime] PT2H40M [DatePublished] 1999-08-19T05:54:00Z [Description] Make and share this Numero Uno Chili Con Carne With Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "2", "2", "1", "1/3", "1", "3", "3", "2", "1/8", "4", "3", "8", "2", "2"] [RecipeIngredientParts] ["olive oil", "yellow onions", "beef", "pork", "salt", "chili powder", "cumin", "oregano", "cinnamon", "cayenne pepper", "tomato juice", "canned broth", "garlic cloves", "cornmeal", "kidney beans"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1627.8 [FatContent] 133.1 [SaturatedFatContent] 51.3 [CholesterolContent] 276.8 [SodiumContent] 1962.2 [CarbohydrateContent] 42.6 [FiberContent] 14.6 [SugarContent] 11.4 [ProteinContent] 67.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, over med. heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes. Meanwhile in a 4 to 5 quart heavy flameproof casserole or Dutch oven over med. heat, combine beef and pork. Season with salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes. Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour. Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes.
[Name] Senator Barry Goldwater's Expert Chili Con Carne With Beans [AuthorId] 1544 [AuthorName] tranch [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 1999-08-19T05:54:00Z [Description] Make and share this Senator Barry Goldwater's Expert Chili Con Carne With Beans recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/2986/NwLPOKg2QFaUkCVlkxAr_10156909085472376.jpg" [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Free Of..."] [RecipeIngredientQuantities] ["1", "1", "1", "2", "3", "1", NA] [RecipeIngredientParts] ["beef", "dried pinto bean", "tomato paste", "onions", "chili powder", "cumin", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 833.2 [FatContent] 55.6 [SaturatedFatContent] 22.6 [CholesterolContent] 74.9 [SodiumContent] 323.9 [CarbohydrateContent] 60.3 [FiberContent] 15.3 [SugarContent] 7.7 [ProteinContent] 25.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak beans in water overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly. Drain off drippings, if needed. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt. Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours.
[Name] Spicy Pork and Black Bean Chili [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-19T05:54:00Z [Description] Make and share this Spicy Pork and Black Bean Chili recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/87/Q43wEVNjTsC9ZETfA5EJ_Photo%20Jan%2025%2C%2019%2018%2001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/87/picQ96E9C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/87/uXRSrAhaTtWVCK3Ow1RU_2015-01-25%2019.17.37.jpg"] [RecipeCategory] Pork [Keywords] ["Black Beans", "Beans", "Meat", "Low Cholesterol", "Free Of...", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "5", "1", "2", "1", "2", "1/3", NA, "2", "2", "4", "2", "1/2", "2", "3", NA] [RecipeIngredientParts] ["black beans", "boneless lean pork", "garlic", "paprika", "cumin", "tomatoes", "red wine vinegar", "parsley", "black pepper", "olive oil", "onions", "chili powder", "oregano", "green peppers", "salt"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 353.7 [FatContent] 17.8 [SaturatedFatContent] 5.3 [CholesterolContent] 58.8 [SodiumContent] 163.6 [CarbohydrateContent] 24.9 [FiberContent] 7.8 [SugarContent] 4.8 [ProteinContent] 24.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander.
[Name] Wendy's Chili [AuthorId] 1544 [AuthorName] tranch [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 1999-08-19T05:54:00Z [Description] Make and share this Wendy's Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "2", "2", "1/2", "2", "2", "6", "15", "2", "1", "6"] [RecipeIngredientParts] ["beef", "chili powder", "cumin", "pepper", "kidney beans", "tomato paste", "tomato sauce", "brown sugar", "vinegar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 975.9 [FatContent] 84.0 [SaturatedFatContent] 34.0 [CholesterolContent] 112.4 [SodiumContent] 1375.9 [CarbohydrateContent] 37.3 [FiberContent] 10.0 [SugarContent] 14.5 [ProteinContent] 19.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown beef in oil. Break meat into tiny rice size pieces. Place onion soup and half of cooked beef into a blender and process on high speed until it resembles cement mortar. Place with unblended beef into 2-1/2 qt saucepan. Add remaining ingredients and simmer until flavors are blended.
[Name] Emerald Fried Rice [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-12T07:00:00Z [Description] Make and share this Emerald Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["225", "2", "5", "3", "2", "450", "1", "75"] [RecipeIngredientParts] ["salt", "eggs", "spring onions", "rice", "msg", "ham"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1025.1 [FatContent] 23.1 [SaturatedFatContent] 4.1 [CholesterolContent] 168.4 [SodiumContent] 1502.9 [CarbohydrateContent] 174.9 [FiberContent] 3.3 [SugarContent] 0.5 [ProteinContent] 23.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle the finely shredded greens with 1 teaspoon salt and leave for 10 minutes, then squeeze out the liquid and chop finely. Heat 1 tablespoon of oil in a frying-pan or crepe pan. Pur in the beaten egg and allow to spread thinly over with a palette knife and cook the other side gently. Remove the omelette and cut into fine shreds. Heat another tablespoon of oil in the frying-pan and add the finely chopped greens. Stir-fry for about 30 seconds, then remove from the pan. Heat the remaining oil in a wok until it is smoking. Add the spring onions, then the rice, and toss well together until the rice is heated through. Add the remaining salt with the MSG, greens, omelette shreds and ham. Toss all together and serve hot on a serving dish.
[Name] Classical Chinese Fried Rice - Yang Zhou Chao Fan [AuthorId] 1567 [AuthorName] elly9812 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-08-12T07:00:00Z [Description] Make and share this Classical Chinese Fried Rice - Yang Zhou Chao Fan recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Chinese", "Asian", "High Protein", "Free Of...", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "7 -8", "1/2", "1/4", "3", "4"] [RecipeIngredientParts] ["rice", "eggs", "cantonese roast pork", "shrimp", "fresh coriander leaves", "dark soy sauce", "light soy sauce", "salt", "chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2504.8 [FatContent] 110.5 [SaturatedFatContent] 20.9 [CholesterolContent] 855.4 [SodiumContent] 993.4 [CarbohydrateContent] 95.7 [FiberContent] 1.7 [SugarContent] 0.2 [ProteinContent] 262.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains]. Dice roast pork. Beat eggs. Heat iron wok till smoking hot. Swirl a ladle of cold oil in the wok to coat the inside evenly. Pour off the oil Add 2 Tbsp oil to wok. Pour the beaten egg into the hot wok. Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander. Toss and turn the rice very quickly for about ten seconds with spatula. Add the salt, light and dark soy sauce. Toss and turn the rice very quickly for about another ten seconds. When you see some the rice grains jumping up and down in the work (meaning the rice is really hot], add half the broth. Toss quickly for another ten seconds, and add the other half of the broth. Add another Tbsp oil and toss for a further 3 seconds.
[Name] Fried Rice Shoyu [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-12T07:00:00Z [Description] Make and share this Fried Rice Shoyu recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Healthy", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["egg", "rice", "scallion", "pork", "ham", "green peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 611.5 [FatContent] 3.8 [SaturatedFatContent] 0.8 [CholesterolContent] 43.2 [SodiumContent] 80.1 [CarbohydrateContent] 127.5 [FiberContent] 3.5 [SugarContent] 1.4 [ProteinContent] 12.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Heat oil in skillet; add beaten egg and scramble briefly. Add all remaining ingredients except shoyu. Cook over medium heat 4 or 5 minutes, stirring gently. Add shoyu; mix thoroughly. Cook 2 minutes. Serving Serves 5 people
[Name] Nectarine Tart [AuthorId] 1742 [AuthorName] Joel Schwarz [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-10T05:50:00Z [Description] Make and share this Nectarine Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1/2", "1/3", "6", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "nutmeg", "salt", "unsalted butter", "water", "nectarines", "sugar", "cornstarch", "nutmeg", "milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2738.5 [FatContent] 98.3 [SaturatedFatContent] 60.3 [CholesterolContent] 246.2 [SodiumContent] 2355.7 [CarbohydrateContent] 460.6 [FiberContent] 19.1 [SugarContent] 318.9 [ProteinContent] 23.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For crust, flour, sugar, nutmeg and salt into food processor and process for 5 seconds. Add butter and pulse until pea-size pieces form. Use pulse button to incorporate cold water until dough comes together. Gather dough into ball, flatten slightly and wrap in plastic wrap. Chill one hour before using. Spray ceramic pie plate with cooking spray and set aside. Between sheets of plastic wrap that have been lightly floured, roll out dough into a 14-inch round. Remove top sheet and turn dough oven into the pie plate and gently press dough against bottom and side. Remove second sheet of plastic (chilling for few minutes if sticky]. There should be about a 3-inch dough hangover. Chill for 30 minutes. Heat oven to 375 degree. Slice nectarines and stir in sugar, cornstarch and nutmeg. Let set 15 minutes. Pour mixture into tart shell. Fold up dough to cover edges of tart leaving 4-inch opening in center. Brush dough with 1 Tbsp milk and sprinkle with 1 Tbsp sugar. Place on baking sheet and bake 35-40 minutes until golden and bubbly. Cool.
[Name] Pear Croustade [AuthorId] 1742 [AuthorName] Joel Schwarz [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-10T05:50:00Z [Description] Make and share this Pear Croustade recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/8", "6", "1 1/2", "2", "3", "1", "1", "1/4", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "butter", "Anjou pears", "sugar", "flour", "fresh lemon juice", "ground allspice", "milk", "flour", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.3 [FatContent] 22.1 [SaturatedFatContent] 13.7 [CholesterolContent] 58.6 [SodiumContent] 232.9 [CarbohydrateContent] 60.8 [FiberContent] 4.3 [SugarContent] 26.2 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make crust by mixing flour, sugar and salt in processor. Add butter using on/off turns until mixture resemble coarse meal. Transfer to large bowl. Mix egg yolk and ice water in small bowl. Use fork to blend enough yolk mixture, 1/2T at a time into flour mixture to form moist clumps. Gather dough into ball, flatten into disk, wrap in plastic and chill until firm, about 1 hour. Then position rack in center of oven and preheat to 400 degrees. Roll out dough on floured parchment paper to 10-inch round. Transfer dough on the paper to large baking sheet. For filling: Toss pears, sugar, flour, lemon juice and allspice in large bowl. Overlap pear slices atop dough, leaving 2-inch board. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush dough with egg white. Drizzle cream or milk over filling. For topping: Mix flour and sugar in small bowl. Rub in butter with fingers until small clumps form. Sprinkle topping over filling. Then bake start until crust is golden and filling bubbles, about 40 minutes. Transfer to rack and cool slightly, about 15 minutes. Slide metal spatula under crust to free from parchment. Serve warm or at room temperature. --Bon Appetit
[Name] Apricot Custard Tart [AuthorId] 1742 [AuthorName] Joel Schwarz [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 1999-09-10T05:50:00Z [Description] Make and share this Apricot Custard Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/4", "1/2", "1 1/2", "3", "1/2", "1/4", "3", "2", "2", "2", "2 1/2", "1 1/4"] [RecipeIngredientParts] ["all-purpose flour", "golden brown sugar", "salt", "margarine", "vanilla", "sugar", "sugar", "flour", "brandy", "vanilla", "apricots"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2997.3 [FatContent] 148.1 [SaturatedFatContent] 50.0 [CholesterolContent] 531.9 [SodiumContent] 1733.9 [CarbohydrateContent] 361.1 [FiberContent] 16.9 [SugarContent] 190.1 [ProteinContent] 37.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For crust blend flour sugar and salt in processor 5 seconds. Add butter, cutting in using on/off turns until mixture resembled coarse meal. Mix in vanilla and enough water to form moist clumps. Knead dough briefly on work surface to combine and flatten into disk. Cover with plastic and chill until firm --at least two hours or 1/2 hour in freezer. Preheat oven to 375 . Roll out dough on lightly floured surface to 13-inch round. Transfer to 11-inch diameter tart pan with removable bottom. Gently press dough into pan, trimming excess dough. Freeze 30 minutes. Place pan on baking sheet and bake until light golden about 25 minutes. If crust bubbles, prick with tooth pick. Cool crust. For filling: Combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth. Arrange apricot pieces cut side down in cooled crust. Pour custard over fruit. Sprinkle with remaining 3 Tbsp of sugar. Bake tart on baking sheet until apricots are tender and filling is puffed and set --anywhere from 30 to 60 minutes. Test with tooth pick. Cool to room temper- ature. Brush pan bottom up to free tart and serve.
[Name] Lemon Chicken Skewers [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemon Chicken Skewers recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/2", "2", "1", "1/2", "2", "8", "1"] [RecipeIngredientParts] ["lemon juice", "garlic", "salt", "black pepper", "boneless skinless chicken breasts", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 255.2 [FatContent] 15.1 [SaturatedFatContent] 2.1 [CholesterolContent] 65.8 [SodiumContent] 369.1 [CarbohydrateContent] 2.8 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 26.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a medium bowl, combine 1/2 cup of the lemon juice, the oil, garlic, salt and black pepper; mix well.", "Add chicken; cover and marinate in the refrigerator 1 hour.", "Meanwhile, soak wooden skewers in the remaining 1/4 cup lemon juice 30 minutes.", "Thread chicken equally onto each skewer.", "Discard leftover marinade. Preheat grill to medium-high heat. Place parsley in a shallow dish and roll skewered chicken in parsley, coating completely.", "Grill chicken skewers 2 to 3 minutes per side, or until no pink remains." ]
[Name] Lemon Herbed Salmon [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemon Herbed Salmon recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/29/96/pic7i2QgH.jpg" [RecipeCategory] High Protein [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "4", "1/2", "6", "1/4", "2", "1/2", "6", "1"] [RecipeIngredientParts] ["garlic", "fresh parsley", "parmesan cheese", "fresh thyme", "dried thyme", "lemons, rind of", "salt", "butter", "margarine", "salmon fillet"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 281.4 [FatContent] 13.3 [SaturatedFatContent] 6.9 [CholesterolContent] 44.5 [SodiumContent] 558.1 [CarbohydrateContent] 25.6 [FiberContent] 1.9 [SugarContent] 2.2 [ProteinContent] 14.5 [RecipeServings] 8.0 [RecipeYield] 8 servings - - - - - [RecipeInstructions] In a bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon peel and salt; mix well. Add 4 Tbsp butter and toss lightly to coat; set aside. Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350F for 20-25 minutes or until salmon flakes easily with a fork.
[Name] Benigno Family Biscotti [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-13T13:31:00Z [Description] Make and share this Benigno Family Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "6", "1 1/2", "4", "4", "4", "1"] [RecipeIngredientParts] ["margarine", "eggs", "sugar", "all-purpose flour", "baking powder", "anisette"] [AggregatedRating] nan [ReviewCount] nan [Calories] 731.9 [FatContent] 35.7 [SaturatedFatContent] 7.2 [CholesterolContent] 139.5 [SodiumContent] 616.9 [CarbohydrateContent] 90.6 [FiberContent] 3.2 [SugarContent] 38.5 [ProteinContent] 14.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cream butter; add eggs. Add sugar, and beat well. Sift flour and baking powder together; add to bowl gradually, beating at med/low speed. Add nuts and Anisette; mix well. Using two (2] cookie sheets, spoon dough out into four (4] straight lines (loaf-style]. Bake at 375 for 25 minutes. Cool for 10 minutes, then slice into 1\" slices (I keep the ends for munching]. Turn slices onto one side, return to oven, and brown 5-10 minutes (depends on how brown you want them]. Turn over and repeat browning on other side. Cool completely, and store in plastic bags or air-tight container. Keeps well for up to 6 weeks, or can be frozen. I use my KitchenAid to do this dough - makes it a snap! ---------- Recipe via Meal-Master (tm] v8.02
[Name] Biscotti Del Laggaccio [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-13T13:31:00Z [Description] Make and share this Biscotti Del Laggaccio recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Healthy", "Brunch", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "3/4", "1/2", "1/2", "2", "1/4", "2 1/2", "1", "1/2"] [RecipeIngredientParts] ["active dry yeast", "water", "unbleached all-purpose flour", "sugar", "water", "water", "unsalted butter", "unbleached all-purpose flour", "anise seed", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2318.6 [FatContent] 51.6 [SaturatedFatContent] 29.9 [CholesterolContent] 122.0 [SodiumContent] 1190.8 [CarbohydrateContent] 416.3 [FiberContent] 13.9 [SugarContent] 100.9 [ProteinContent] 46.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In the bowl of an electric mixer proof the yeast in the water for 5 minutes, or until the mixture is foamy. Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 minutes or until it is foamy. To the sponge, add the sugar, the water and the butter and stir the mixture until it is combined well. Add the flour, the aniseed, and the salt and with the electric mixer fitted with the dough hook knead the dough for 3 minutes, or until it is smooth but still sticky. Transfer the dough to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered tightly with plastic wrap, for 1 1/2 hours, or until it is double in bulk. Turn the dough out onto a lightly floured surface, halve it, and with floured hands form each piece of dough into a flattish log 15 inches long and 2 inches wide. Transfer the logs to a buttered and floured baking sheet and let them rise, covered with a kitchen towel, for 2 hours, or until they are double in bulk. Bake the logs in the middle of a preheated 350F oven for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the 350F oven for 10 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers.
[Name] Chocolate-Covered Biscotti [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-13T13:31:00Z [Description] Make and share this Chocolate-Covered Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1 1/2", "2", "3", "1", "2 1/4", "1 1/2", "12", "2"] [RecipeIngredientParts] ["sugar", "sweet butter", "Pernod", "Bourbon", "anise seeds", "eggs", "flour", "baking powder", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 702.7 [FatContent] 39.0 [SaturatedFatContent] 17.0 [CholesterolContent] 109.8 [SodiumContent] 160.0 [CarbohydrateContent] 83.2 [FiberContent] 5.7 [SugarContent] 49.2 [ProteinContent] 12.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, stir together the sugar and melted butter. Add the Pernod, bourbon and anise seed. Beat in the eggs, then stir in the nuts. Sift the dry ingredients together. Gently stir in the dry ingredients until well incorporated. Cover with plastic wrap and chill for about three hours. Preheat the oven to 375 F. Butter two cookie sheets. Shape the dough on cookie sheets into three loaves, well spaced. Each loaf should be about two inches wide and 1/2\" thick. Bake for about 20 minutes, until the loaves puff up and brown. When the loaves are cool enough to touch, cut each loaf into diagonal slices about 1/2\" thick. Lay the slices on their cut sides and toast them at 375 F. for an additional 15 minutes or until lightly browned. Cool. Dip biscotti in chocolate the day they are to be served. In the top of a double boiler, melt the chocolate chips with the shortening, stirring frequently. (If you're really ambitious, add a little chocolate wax to get a good do on it.] Remove from heat and stir until a candy thermometer read 85 F. Holding each cookie by its bottom, gently dip the tops into chocolate. Turn immediately and allow to dry, uncoated side down, on wax paper. Repeat until all are done. ---The Cereal Murders Diane Mott Davidson ---------- Recipe via Meal-Master (tm] v8.02
[Name] Chocolate Biscotti [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-13T13:31:00Z [Description] Make and share this Chocolate Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "2", "3/4", "1/4", NA, NA] [RecipeIngredientParts] ["flour", "sugar", "egg substitute", "baking powder", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 52.4 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 48.1 [CarbohydrateContent] 12.2 [FiberContent] 1.0 [SugarContent] 5.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine flour, sugar, cocoa, salt and baking baking powder. Separately, mix flavoring and eggs. Combine. Add splash of liquor or water as needed to have a sticky consistency. If the mixture is too stiff, it won't spread out properly. Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1 1/2 - 2\" wide. Bake at 350 for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into 1/2- 3/4\" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees] for 15 minutes. Turn over and cook another 10-15 minutes. If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled. I used about 2 Tbsp. for all the cookies, which added about 6 g. fat to the recipe or 1/3 g. fat each one.
[Name] Queen's Biscuits (Biscotti Di Regina) [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-13T13:31:00Z [Description] Make and share this Queen's Biscuits (Biscotti Di Regina) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1", "2", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "shortening", "eggs", "milk", "sesame seeds"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 73.4 [FatContent] 3.9 [SaturatedFatContent] 0.9 [CholesterolContent] 6.1 [SodiumContent] 26.3 [CarbohydrateContent] 8.6 [FiberContent] 0.4 [SugarContent] 2.8 [ProteinContent] 1.2 [RecipeServings] 72.0 [RecipeYield] nan [RecipeInstructions] ["Lightly grease 2 cookie sheets.", "Sift together in a bowl the flour, sugar, baking", "powder and salt. Cut in with pastry blender or two knives until pieces are size of small peas.", "Add shortening and stir in eggs and milk.", "Make a soft dough.", "Mix thoroughly together.", "Break dough into small pieces and roll each piece between palms of hands to form rolls about 1-1/2-\" in length.", "Flatten rolls slightly, and roll in sesame seeds.", "Place on cookie sheets about 3\" apart. Bake at 375~ for 12-15 minutes or until cookies are lightly browned." ]
[Name] Dutch Advocaat [AuthorId] 1603 [AuthorName] Carol H [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-08T09:55:00Z [Description] "This is the Dutch equivalent of eggnog and literally translated means "lawyer". This traditional Dutch beverage is always served during the Christmas season. Serve in a lovely glass and provide the guest with a small spoon for consumption of the beverage." [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Dutch", "European", "< 15 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["9", "1", "2", "2"] [RecipeIngredientParts] ["pure vanilla extract", "extra finely granulated sugar", "brandewijn"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 128.3 [FatContent] 2.5 [SaturatedFatContent] 0.9 [CholesterolContent] 118.0 [SodiumContent] 4.6 [CarbohydrateContent] 25.4 [FiberContent] 0.0 [SugarContent] 25.1 [ProteinContent] 1.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Beat the egg yolks, fine sugar and vanilla extract until the mixture turns a very smooth, pale yellow colour. The mixture will be quite thick in its consistency. Add the Brandewijn very slowly, keeping your mixer at the lowest possible speed. Completely incorporate the brandy into the egg mixture. Place the Advocaat into the top portion of your double boiler. Keep your heat on low and slowly, warm the Advocaat. Do not allow the mixture to pass the warm point.
[Name] Blinde Vinken [AuthorId] 1603 [AuthorName] Carol H [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 1999-09-08T09:55:00Z [Description] Make and share this Blinde Vinken 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/30/03/picm5Mu2q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/03/piciuK72U.jpg"] [RecipeCategory] Veal [Keywords] ["Meat", "Dutch", "European", "< 15 Mins", "< 4 Hours"] [RecipeIngredientQuantities] ["8", NA, "2", "2", "1/4", "1/2", "1/2", "1/4", "2", "1", "4", "8", NA] [RecipeIngredientParts] ["salt", "eggs", "white pepper", "black pepper", "nutmeg", "lemon juice", "fine dutch rusk crumb", "sunflower margarine", "lemon slices", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 300.9 [FatContent] 13.6 [SaturatedFatContent] 2.9 [CholesterolContent] 115.6 [SodiumContent] 293.2 [CarbohydrateContent] 33.4 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 11.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle the veal cutlets with salt, and allow to stand in the refrigerator for about 15 minutes. Beat the egg yolks and soak the bread slices in them. Add the ground veal, peppers, nutmeg and the lemon juice. Mix thoroughly. Divide this evenly among the 8 cutlets and spread on each. Roll the mixture inside the cutlets and secure each roll with a toothpick. Beat the egg whites with a little water and brush this mixture over each of the veal rolls. Cover each roll with Dutch rusk crumbs. Heat the margarine in a large frying pan. Brown each of the veal rolls, turning them occasionally. Remove them from the pan and set aside. Add a little water to the pan and stir. Put the veal rolls back into the pan and add the lemon slices. (You may have to add some more margarine at this point] Simmer the veal rolls, covered, for about 40 minutes, until they are done. Remove veal rolls to a heated plate. Remove toothpicks. Remove the lemon slices and pour the gravy over the veal rolls. Garnish with parsley and serve with rice and beans.
[Name] Caribbean Coffee [AuthorId] 1737 [AuthorName] Teddi2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-30T14:01:00Z [Description] Make and share this Caribbean Coffee 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/30/04/pic899fsz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/04/picwweFQl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/04/picsEMoV3.jpg"] [RecipeCategory] Caribbean [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "1"] [RecipeIngredientParts] ["coconut", "2% low-fat milk", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 37.8 [FatContent] 1.2 [SaturatedFatContent] 0.8 [CholesterolContent] 4.9 [SodiumContent] 27.4 [CarbohydrateContent] 4.4 [FiberContent] 0.0 [SugarContent] 4.7 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Note: You can replace the coconut with packaged coconut and coconut milk, but it won't be as much fun to prepare. Drive two holes into the coconut with a hammer and nail. Drain the coconut liquid into a saucepan. Bake whole coconut at 300 F. for thirty minutes to release coconut meat from hard shell. Grate fresh coconut (about one cup]. Place saucepan over low heat and combine grated coconut, coconut liquid, and milk. Heat until creamy. Strain, reserving both grated coconut under broiler or in fry pan on top of range.In warmed mugs, blend hot coconut milk with equal amounts of hot coffee. Sweeten with sugar. Sprinkle with toasted coconut. Serves 8.
[Name] Chocolate Coffee II [AuthorId] 1737 [AuthorName] Teddi2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-30T14:01:00Z [Description] Make and share this Chocolate Coffee II recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1", "3", NA] [RecipeIngredientParts] ["instant coffee", "sugar", "salt", "water", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 136.4 [FatContent] 6.9 [SaturatedFatContent] 4.3 [CholesterolContent] 17.1 [SodiumContent] 88.4 [CarbohydrateContent] 15.8 [FiberContent] 0.8 [SugarContent] 8.4 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each.
[Name] Cafe Borgatta [AuthorId] 1737 [AuthorName] Teddi2 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-08-30T14:01:00Z [Description] Make and share this Cafe Borgatta 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/30/06/picBfunL7.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["2% low-fat milk", "granulated sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 82.7 [FatContent] 3.5 [SaturatedFatContent] 2.1 [CholesterolContent] 10.6 [SodiumContent] 52.1 [CarbohydrateContent] 11.6 [FiberContent] 0.9 [SugarContent] 10.0 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Heat milk in a small saucepan. Sift cocoa and sugar into milk and whisk to blend. Stir in espresso. Divide equally into four small espresso or demitasse cups. Top with whipped cream and grated orange. Makes 4 servings.
[Name] Cafe Au Lait [AuthorId] 1737 [AuthorName] Teddi2 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-08-30T14:01:00Z [Description] Make and share this Cafe Au Lait recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3/4", NA] [RecipeIngredientParts] ["coffee", "water", "milk", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 39.2 [FatContent] 2.2 [SaturatedFatContent] 1.4 [CholesterolContent] 8.5 [SodiumContent] 32.6 [CarbohydrateContent] 2.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brew coffee. Heat milk, almost to a boil. Pour coffee and hot milk, preferably simultaneously, into large cups or mugs. Sweeten to taste. If you like the frothy finish that traditional steam infusers give to cafe au lait, whirl the hot milk in a blender (or use a whisk or hand mixer] before filling cups.
[Name] Cafe Mexicano II [AuthorId] 1737 [AuthorName] Teddi2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-08-30T14:01:00Z [Description] Make and share this Cafe Mexicano II recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1/3", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["water", "dark brown sugar", "baking chocolate", "whole cloves", "cinnamon stick", "regular grind coffee", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 46.9 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 11.4 [CarbohydrateContent] 9.9 [FiberContent] 0.5 [SugarContent] 9.0 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth.
[Name] Lemony Salmon Patties [AuthorId] 1551 [AuthorName] Sean Coate [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-15T05:50:00Z [Description] Make and share this Lemony Salmon Patties 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/30/09/picLiishr.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1 1/2", "2", "2", "2", "2", "1", "1/2", "1/4", "1/4", "2 2/3", "1 1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["pink salmon", "milk", "eggs", "fresh parsley", "onions", "Worcestershire sauce", "salt", "pepper", "butter", "all-purpose flour", "milk", "lemon juice", "salt", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 302.7 [FatContent] 15.4 [SaturatedFatContent] 7.1 [CholesterolContent] 123.0 [SodiumContent] 548.1 [CarbohydrateContent] 12.6 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 27.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the first nine ingredients; mix well. Spoon into eight greased muffin cups, using 1/4 cup in each. Bake at 350 for 45 minutes or until browned. Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties.
[Name] No-Bake Cereal Bars [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-09-02T04:24:00Z [Description] Make and share this No-Bake Cereal 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/30/10/picWmAZPY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/10/picz6Tza7.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "1"] [RecipeIngredientParts] ["light corn syrup", "sugar", "peanut butter"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 5508.5 [FatContent] 242.8 [SaturatedFatContent] 89.2 [CholesterolContent] 0.0 [SodiumContent] 2394.4 [CarbohydrateContent] 855.5 [FiberContent] 52.6 [SugarContent] 507.2 [ProteinContent] 98.1 [RecipeServings] 1.0 [RecipeYield] 36 bars [RecipeInstructions] ["Lightly grease 13 x 9-inch pan.", "In large saucepan, combine corn syrup and sugar.", "Bring to a boil, stirring constantly.", "Cook until sugar is dissolved; remove from heat. Add peanut butter; stir until mixture is smooth.", "Add cereal; mix well.", "Immediately press into greased pan.", "In medium saucepan over low heat, melt chocolate chips, stirring constantly.", "Spread evenly over bars.", "Refrigerate 10 to 15 minutes, or cool completely at room temperature until chocolate is set. Cut into bars." ]
[Name] Chocolate Mint Bars [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-02T04:24:00Z [Description] Make and share this Chocolate Mint Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2/3", "1/4", "1", "1 1/4", "1 1/2", "1", "3/4", "1", "1/2"] [RecipeIngredientParts] ["shortening", "granulated sugar", "egg", "all-purpose flour", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.9 [FatContent] 13.0 [SaturatedFatContent] 5.7 [CholesterolContent] 15.3 [SodiumContent] 52.6 [CarbohydrateContent] 25.6 [FiberContent] 2.0 [SugarContent] 18.4 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Preheat oven to 350-F degrees and set aside a 9-inch by 13-inch cake pan. In a large mixing bowl, cream together the shortening, sugar, cocoa, and egg until smooth. Sift in the flour and mix until well blended. Press the mixture firmly into the bottom of the cake pan. Bake for about 10 minutes, or until dry. To prepare the topping, combine the coconut, almonds, and mint chips in a bowl, then sprinkle over the baked chocolate base. In a separate mixing bowl, combine the sweetened condensed milk and peppermint extract. Pour the mixture evenly over the top of the nuts and coconut. Bake for 20 to 25 minutes, or until golden. Cool, then cut into bars.
[Name] Chocolate Chip Turtle Bars [AuthorId] 124030 [AuthorName] foxysnana [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-02T04:31:00Z [Description] Make and share this Chocolate Chip Turtle Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1 1/4", "2", "1", "1", "1 3/4", "1", "3/4", "1 1/2", "1", "1"] [RecipeIngredientParts] ["Golden Crisco Shortening", "brown sugar", "milk", "vanilla", "egg", "all-purpose flour", "salt", "baking soda", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.7 [FatContent] 5.3 [SaturatedFatContent] 2.5 [CholesterolContent] 9.1 [SodiumContent] 185.0 [CarbohydrateContent] 38.0 [FiberContent] 0.9 [SugarContent] 27.9 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Heat oven to 350 F (180 C]. Grease a 9 x 13-inch (23 x 33 cm] pan with shortening. Place cooling rack on countertop. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in Hershey's Chipets- small chocolate chips. Divide dough into thirds. Pat 2/3 of dough into the bottom of the prepared pan. Combine caramels and water in small saucepan. Place on very low heat. Stir constantly until caramels melt. Spread caramel mixture over dough in pan to within 1/2 inch (1 cm] of edge. Divide remaining dough into measuri ng teaspoonfuls (5 mL] and drop evenly over the caramel layer. Bake at 350 F (180 C] for 25 to 30 minutes or until golden brown. DO NOT OVERBAKE. Loosen from sides of pan with knife. Cool completely on rack. Cut into bars.
[Name] Crème De Menthe Bars [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-09-02T04:31:00Z [Description] This recipe is an adoptee from the now-mostly-empty recipezaar account. As the commentator below notes, there were once serious problems with this recipe. I have worked with it a bit to come up with something that should work and should even, darn it, be good! Enjoy! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1/2", "16", "1", "2", "1/2", "1/4", "1", "6"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "flour", "salt", "vanilla", "confectioners' sugar", "butter", "creme de menthe", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 455.6 [FatContent] 25.4 [SaturatedFatContent] 15.2 [CholesterolContent] 98.4 [SodiumContent] 305.8 [CarbohydrateContent] 53.3 [FiberContent] 1.4 [SugarContent] 39.5 [ProteinContent] 3.9 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F (175°C]. Grease one 9x13-inch baking dish. Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined. Pour batter into the prepared pan and bake at 350° (175°C] for 30 minutes. Let cool then frost with Crème de Menthe Frosting (See below for recipe]. Refrigerate until set. Then spread Melted Chocolate topping (see below] over top. Let sit until set and cut into bars. To Make Crème de Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and crème de menthe. Mix until smooth. # To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling. Let set and cut into bars.
[Name] Key Lime Bars [AuthorId] 68884 [AuthorName] newspapergal [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 1999-09-02T04:31:00Z [Description] Make and share this Key Lime Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "4", "4", "2", "1", "6", "1", NA] [RecipeIngredientParts] ["butter", "confectioners' sugar", "flour", "eggs", "flour", "sugar", "salt", "key lime juice", "baking powder", "confectioners' sugar"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 132.0 [FatContent] 5.8 [SaturatedFatContent] 3.4 [CholesterolContent] 37.1 [SodiumContent] 58.7 [CarbohydrateContent] 19.0 [FiberContent] 0.2 [SugarContent] 12.8 [ProteinContent] 1.6 [RecipeServings] 36.0 [RecipeYield] 36 bars [RecipeInstructions] For CRUST: Mix 1 cup butter, 1/2 cup confectioners' sugar & 2 cups of flour and pat into a 9x12-inch pan. Bake at 350 degrees for 20 minutes. Watch carefully! Beat together the eggs, sugar, and lime juice. Add the 4 Tbsp flour, salt, and baking powder. Mix and pour on top of the crust. Bake at 350 degrees for 25 minutes. Sprinkle the top with confectioners' sugar and cut into bars.
[Name] Hello (Aloha) Dollies [AuthorId] 101732 [AuthorName] mydesigirl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-09-02T04:31:00Z [Description] Make and share this Hello (Aloha) Dollies recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1/4", "1", "3", "1"] [RecipeIngredientParts] ["butter", "chocolate chips", "coconut", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 150.8 [FatContent] 11.2 [SaturatedFatContent] 5.9 [CholesterolContent] 12.9 [SodiumContent] 53.2 [CarbohydrateContent] 12.4 [FiberContent] 1.1 [SugarContent] 11.1 [ProteinContent] 1.9 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a 13 x 9 inch oblong baking pan. Sprinkle the crumbs evenly over the butter to form the crust. Evenly distribute in the order listed, the next ingredients (except for the milk], over the crust. Remove the entire top of the can of condensed milk, and gently stir in the rum flavoring. Drizzle the milk over the top of the last layer (coconut]. Bake at 350 for 30 minutes. Cool before cutting into squares.
[Name] Five Layer Bars [AuthorId] 124030 [AuthorName] foxysnana [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-02T04:31:00Z [Description] Make and share this Five Layer Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3/4", "1 3/4", "1/4", "2", "14", "6", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "graham cracker crumbs", "sugar", "sweetened condensed milk", "miniature marshmallow"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 148.9 [FatContent] 8.7 [SaturatedFatContent] 4.2 [CholesterolContent] 13.9 [SodiumContent] 93.7 [CarbohydrateContent] 17.4 [FiberContent] 1.0 [SugarContent] 13.1 [ProteinContent] 2.3 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees Fahrenheit. Place butter in 13x9x2-inch baking pan. Heat in oven until melted; remove pan from oven. Stir together crumbs, cocoa and sugar; sprinkle evenly over butter. Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolate chips and raisins. Sprinkle nuts on top; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature 6 to 8 hours. Cut into bars. About 36 bars. Variation: Golden Bars: Substitute 1 cup Reese's Peanut Butter Chips for chocolate chips. Sprinkle 1 cup golden raisins or chopped dried apricots over chips. Proceed as above. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm] v8.04
[Name] Chocolate Maple Nut Bars [AuthorId] 124030 [AuthorName] foxysnana [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-09-02T04:31:00Z [Description] Make and share this Chocolate Maple Nut Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2/3", "1/2", "3/4", "2", "14", "1 1/2", "2", "1"] [RecipeIngredientParts] ["unsifted flour", "sugar", "salt", "margarine", "butter", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 212.1 [FatContent] 12.5 [SaturatedFatContent] 3.5 [CholesterolContent] 17.2 [SodiumContent] 176.5 [CarbohydrateContent] 22.9 [FiberContent] 1.3 [SugarContent] 15.6 [ProteinContent] 4.0 [RecipeServings] 30.0 [RecipeYield] 24-36 bars [RecipeInstructions] ["Preheat oven to 350°F.", "In a large bowl, combine flour, sugar and salt; cut.", "in margarine until crumbly.", "stir in 1 beaten egg.", "Press evenly in a 9x13\" pan.", "Bake for 25 minutes.", "Meanwhile, in medium bowl, beat sweetened condensed milk, remaining egg and flavoring; stir in nuts.", "Sprinkle chocolate chips evenly over the prepared crust. Top with the nut mixture. Bake for 25 minutes more or until lightly brown.", "Cool. Cut into bars.", "Store tightly covered at room temperature. Makes 24-36 bars." ]
[Name] Broccoli and Chicken a la King [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-21T05:59:00Z [Description] Make and share this Broccoli and Chicken a la King recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "3/4", "1/2"] [RecipeIngredientParts] ["green giant frozen broccoli cuts", "chicken", "milk", "dried thyme leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.3 [FatContent] 8.3 [SaturatedFatContent] 3.0 [CholesterolContent] 16.7 [SodiumContent] 715.8 [CarbohydrateContent] 14.2 [FiberContent] 1.6 [SugarContent] 1.6 [ProteinContent] 6.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] MICROWAVE DIRECTIONS: In 2-quart microwave-safe casserole, combine all ingredients. Cover with microwave-safe waxed paper. Microwave on HIGH for 6-8 minutes or until hot, stirring once halfway through cooking. If desired, serve over toast or hot cooked rice. Three 1-cup servings.
[Name] Chicken a la King II [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-21T05:59:00Z [Description] Make and share this Chicken a la King II 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/30/20/picM6bg3f.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "1/4", "1/4", "1", "1/8", "1", "1", "1", "1/4", "10"] [RecipeIngredientParts] ["green pepper", "mushrooms", "butter", "flour", "salt", "pepper", "chicken broth", "half-and-half", "chicken", "pimiento"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 291.0 [FatContent] 14.8 [SaturatedFatContent] 8.4 [CholesterolContent] 35.3 [SodiumContent] 838.3 [CarbohydrateContent] 31.7 [FiberContent] 1.6 [SugarContent] 3.9 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute green pepper and mushrooms in butter in a 10\" skillet until green pepper is tender. Combine flour, salt, and pepper; add to vegetables, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chicken and pimiento; cook until thoroughly heated. Divide filling among patty shells.
[Name] Chicken a La King IIi [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-09-21T05:59:00Z [Description] Make and share this Chicken a La King IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/2", "3", "1 1/2", "32", "1", "8", "8", "8", "1/2", NA, NA] [RecipeIngredientParts] ["celery", "onion", "butter", "margarine", "flour", "chicken broth", "chicken", "English peas", "pimiento", "mushrooms", "msg", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 913.9 [FatContent] 61.9 [SaturatedFatContent] 25.6 [CholesterolContent] 235.6 [SodiumContent] 1199.4 [CarbohydrateContent] 34.0 [FiberContent] 8.2 [SugarContent] 12.2 [ProteinContent] 55.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauce celery & onion in butter until tender. Add flour & mix well. Add chicken broth as needed to make a thick sauce. Add last 6 ingredients with the salt & pepper & stir over low heat until heated through. This may be served over toast or party shells.
[Name] Chicken a la King IV [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-21T05:59:00Z [Description] Make and share this Chicken a la King IV recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "4", "2", "1", "1/2", "4", "1/2", "2", "1", "2/3", "1/2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "onion", "all-purpose flour", "paprika", "evaporated milk", "margarine", "mushroom", "salt", "white pepper", "chicken broth", "pimiento", "rice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 647.6 [FatContent] 12.7 [SaturatedFatContent] 4.6 [CholesterolContent] 90.9 [SodiumContent] 1555.1 [CarbohydrateContent] 92.5 [FiberContent] 3.6 [SugarContent] 2.8 [ProteinContent] 37.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In 10 inch skillet, heat margarine, over med heat, until bubbly; add onions and saute until translucent.", "Add mushrooms and saute 1 min. longer.", "Add disolved flour (2 tbsp. water] and stir constantly, until mixture smooth.", "Stir in salt, paprika and pepp constantly, until mixture begins to boil.", "Reduce heat to low and stir in chicken (shinned,boneless,diced], peas and pimientos.", "Cook stirring occasionally, until chicken and peas are thoroughly heated.", "Serve hot. Optional: Serve over 1/2 cup of rice per serving" ]
[Name] Chicken a la King V [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-21T05:59:00Z [Description] Make and share this Chicken a la King V recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "3/4", "2", "1/2", "1", "1/4", "3", "2", NA, NA, NA] [RecipeIngredientParts] ["butter", "all-purpose flour", "chicken broth", "pimiento", "mushroom", "green pepper", "chicken meat", "sherry wine", "salt", "black pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 347.4 [FatContent] 27.8 [SaturatedFatContent] 16.8 [CholesterolContent] 148.1 [SodiumContent] 458.7 [CarbohydrateContent] 14.0 [FiberContent] 1.0 [SugarContent] 1.6 [ProteinContent] 6.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Melt butter in top of double boiler. Add flour and cook one minute. Add chicken broth and cream. Bring to a boil. Set over hot water and cook for 15 minutes. Remove from heat and add beaten egg yolks, pimento, mushrooms, green peppers, and chicken. Season with sherry, salt, pepper, and paprika to taste.
[Name] Chicken a la King Microwave [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-21T05:59:00Z [Description] Make and share this Chicken a la King Microwave recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "3/4", "1/8", "3/4", "1/2", "1", "2", "1", "2"] [RecipeIngredientParts] ["butter", "flour", "salt", "pepper", "half-and-half", "water", "instant chicken bouillon", "chicken", "turkey", "mushroom stems and pieces", "pimientos"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.1 [FatContent] 11.2 [SaturatedFatContent] 6.9 [CholesterolContent] 32.1 [SodiumContent] 653.4 [CarbohydrateContent] 8.5 [FiberContent] 1.1 [SugarContent] 1.0 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] You can use puff pastry shells or muffins. To Serve: Place margarine in bowl (medium]. Microwave at High 30 seconds, blend in flour, salt, and pepper. Gradually stir in halfand half, water and instant bouillon. Micro Medium High until thick, 4 to 6 minutes, stirring once. Stir in chicken, mushrooms and pimientos. Micro at Medium High 5 to 8 minutes, stirring once. Serve over muffins or pastry shells.
[Name] Sweet Potato Pie III [AuthorId] 1610 [AuthorName] B B Adams [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-03T12:57:00Z [Description] Make and share this Sweet Potato Pie III recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "2", "4", "2 1/4", "3", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "milk", "butter", "eggs", "sugar", "vanilla extract", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2931.5 [FatContent] 61.0 [SaturatedFatContent] 32.0 [CholesterolContent] 975.4 [SodiumContent] 994.1 [CarbohydrateContent] 556.3 [FiberContent] 12.0 [SugarContent] 469.4 [ProteinContent] 47.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine sweet potatoes, milk, eggs, and sugar. Beat at high speed until mixed. Add flavoring. Mix baking powder with 1 tablespoon of milk and add to potatoe mixture. Line two 9-inch pie pans with your favorite pie crust, pour in mixture and bake 1 hour at 375 degrees. Serve with Cool Whip.
[Name] Sweet Potato Pie [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-09-03T12:57:00Z [Description] Make and share this Sweet Potato Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2/3", "2", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sweet potato", "sugar", "eggs", "evaporated milk", "cinnamon", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2033.1 [FatContent] 88.8 [SaturatedFatContent] 29.6 [CholesterolContent] 496.1 [SodiumContent] 2578.5 [CarbohydrateContent] 269.2 [FiberContent] 11.2 [SugarContent] 139.9 [ProteinContent] 42.9 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Scald the milk and mix everything together. Pour into the unbaked pie crust and bake at 425 degrees for 20 minutes, reduce to 350 degrees and continue another 20 minutes or until toothpick inserted in the center comes out clean. Cool before serving. Its best served warm.
[Name] Butterscotch Pudding on the Ritz [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 1999-09-29T06:23:00Z [Description] Make and share this Butterscotch Pudding on the Ritz recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "2/3", "1/4", "2", "2", "1", NA] [RecipeIngredientParts] ["milk", "milk", "dark brown sugar", "cornstarch", "butter", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 335.2 [FatContent] 12.8 [SaturatedFatContent] 7.5 [CholesterolContent] 128.9 [SodiumContent] 126.9 [CarbohydrateContent] 49.8 [FiberContent] 0.1 [SugarContent] 35.5 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 2 cups milk with sugar in a medium saucepan just until it reaches a boil. Meanwhile, in a large bowl whisk together remaining 1/4 cup milk with cornstarch, then egg yolks. Gradually whisk about 1/2 cup hot milk into egg mixture. Gradually whisk egg mixture back into saucepan. Whisk continuously until mixture reaches a full boil, making sure to get in the corners of pan. Reduce heat and continue to simmer 1 minute while stirring. Remove from heat, then stir in butter, then vanilla. Pour into a serving bowl or individual dessert cups. Cover and refrigerate until cold. Serve with a dollop of whipped cream if desired.
[Name] Beans and Greens Soup [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-29T06:30:00Z [Description] Make and share this Beans and Greens Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2", "6", "1", "4", "1"] [RecipeIngredientParts] ["olive oil", "carrot", "celery", "onion", "garlic", "chicken broth", "chickpeas", "spinach", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 247.7 [FatContent] 9.6 [SaturatedFatContent] 2.7 [CholesterolContent] 11.8 [SodiumContent] 1129.0 [CarbohydrateContent] 27.0 [FiberContent] 5.3 [SugarContent] 1.8 [ProteinContent] 13.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil, sausage, carrot, celery, onion and garlic in a large frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink. Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors. Remove 4 cups soup and puree in a blender or food processor until smooth. Return to saucepan, stirring to blend. Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.
[Name] Cheddar Cheese Mashed Potato Casserole [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-09-29T06:32:00Z [Description] I used this recipe a lot when my kids were younger and it was helpful to have part of supper ready ahead of time. Especially because babies ALWAYS seem to be fussy when it is time to make dinner. Works great for company or potluck too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/29/picKrCkds.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/29/pic3vXgOo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/29/picQ84Upp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/29/picHwTCAG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/29/picK6Kfhk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/29/picOqVkPz.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1 -2", "1", "4", "1"] [RecipeIngredientParts] ["potatoes", "sour cream", "butter", "cheddar cheese", "colby cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 515.0 [FatContent] 22.8 [SaturatedFatContent] 14.2 [CholesterolContent] 55.4 [SodiumContent] 181.2 [CarbohydrateContent] 67.1 [FiberContent] 8.1 [SugarContent] 3.0 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel and cook potatoes until tender. Mash potatoes with onion salt and sour cream. Add butter. Place in a 2 quart casserole dish and press down slightly. Top with cheese. Refrigerate overnight. Bake at 350°F for 1 hour.
[Name] Kidney Bean Dip [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-09-29T06:41:00Z [Description] Make and share this Kidney Bean Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "3/4", "2"] [RecipeIngredientParts] ["kidney beans", "mayonnaise", "onion", "horseradish"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 450.4 [FatContent] 21.1 [SaturatedFatContent] 3.2 [CholesterolContent] 15.3 [SodiumContent] 1311.2 [CarbohydrateContent] 56.3 [FiberContent] 11.8 [SugarContent] 17.1 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mash kidney beans. Add other ingredients. Let sit 2 hours or longer.
[Name] Kidney Bean Dip II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-29T06:41:00Z [Description] Make and share this Kidney Bean Dip II recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "1", "1", "1", "1/8", "1/8", "1/8"] [RecipeIngredientParts] ["red kidney beans", "onion", "mayonnaise", "dry mustard", "Worcestershire sauce", "garlic powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 807.5 [FatContent] 21.9 [SaturatedFatContent] 3.2 [CholesterolContent] 15.3 [SodiumContent] 1235.3 [CarbohydrateContent] 127.6 [FiberContent] 29.0 [SugarContent] 27.8 [ProteinContent] 32.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Wash beans* under cold water; drain well. In medium bowl, mix all other ingredients until well blended. Add drained beans; stir gently until mixed well. Refrigerate until served. *If you prefer, the beans can be chopped a bit, rather than used whole.
[Name] Chicken Lo Mein [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-09-29T06:41:00Z [Description] Make and share this Chicken Lo Mein recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 30 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "2", "1", "1/4", "1/2", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["soy sauce", "cornstarch", "linguine", "green onions", "chicken flavor instant bouillon"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 619.1 [FatContent] 28.0 [SaturatedFatContent] 5.9 [CholesterolContent] 92.8 [SodiumContent] 898.3 [CarbohydrateContent] 49.8 [FiberContent] 3.7 [SugarContent] 4.3 [ProteinContent] 40.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start cooking linguine. Soak cut up breast with soy sauce and cornstarch, set aside. In hot oil over medium-high heat, cook mushrooms, pea pods, green onions and peppers about 3 to 5 minutes. Remove vegetables. Cook chicken strips about 2 to 3 minutes. Return vegetables to pan and add bouillon and 1/2 cup water. Heat to boiling. Add cooked linguine and mix well.
[Name] Chicken Lo Mein II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-09-29T06:41:00Z [Description] Make and share this Chicken Lo Mein II recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "Low Cholesterol", "< 60 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "2", "1/4", "1/2", "1", "1/2", "1", "8"] [RecipeIngredientParts] ["boneless chicken breasts", "soy sauce", "sherry wine", "cornstarch", "scallion", "linguine"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 531.4 [FatContent] 21.5 [SaturatedFatContent] 3.9 [CholesterolContent] 46.4 [SodiumContent] 813.8 [CarbohydrateContent] 54.4 [FiberContent] 5.2 [SugarContent] 6.0 [ProteinContent] 26.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine chicken, soy sauce, sherry and cornstarch and marinate. Cook 8 ounces thin linguine and drain. Stir-fry in 1/4 cup oil the mushrooms, scallions, pea pods and red pepper. Cook until just tender. Remove vegetables. Add chicken mixture and stir-fry until browned. Add vegetables to chicken with 1/2 cup water and 1/2 teaspoon chicken bouillon. Add cooked linguine and toss together. Add soy sauce to taste.
[Name] Mock Devonshire Cream Substitute [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-09-29T06:59:00Z [Description] Make and share this Mock Devonshire Cream Substitute 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/30/34/picHCz70H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/34/picz85Yok.jpg"] [RecipeCategory] European [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "powdered sugar", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 751.8 [FatContent] 78.5 [SaturatedFatContent] 49.0 [CholesterolContent] 279.7 [SodiumContent] 228.1 [CarbohydrateContent] 7.6 [FiberContent] 0.0 [SugarContent] 1.9 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] "In small mixer bowl, beat ingredients. It keeps from 10-12 days in refrigerator."
[Name] Mom's Pizzelles [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-09-30T06:25:00Z [Description] Make and share this Mom's Pizzelles recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["12", "3", "2 1/2", NA, "1", "2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "margarine", "anise seed", "vanilla", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.9 [FatContent] 20.4 [SaturatedFatContent] 4.5 [CholesterolContent] 89.3 [SodiumContent] 247.1 [CarbohydrateContent] 25.2 [FiberContent] 0.2 [SugarContent] 24.7 [ProteinContent] 3.3 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Beat eggs and sugar until light and foamy. Add melted margarine a little at a time. Add anise seed, anise flavoring, vanilla, grated rind and orange juice. Gradually add flour to make very light dough, light enough to drop on the pizzelle maker with a spoon. Preheat pizzelle maker and grease with margarine just before using. Use a knife to push down off from spoon. (You can halve this recipe.].
[Name] Greek Pastitsio [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 1999-09-30T06:29:00Z [Description] Make and share this Greek Pastitsio recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "8", "1/8", "3", "1/8", "1/4", "1", "3", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["beef", "pepper", "elbow macaroni", "cinnamon", "butter", "margarine", "oregano", "flour", "tomato puree", "tomato puree", "milk", "onion", "eggs", "salt", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 1163.7 [FatContent] 96.2 [SaturatedFatContent] 42.2 [CholesterolContent] 245.0 [SodiumContent] 708.2 [CarbohydrateContent] 47.2 [FiberContent] 2.9 [SugarContent] 4.8 [ProteinContent] 26.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare macaroni according to directions. Rinse with cold water; drain. Stir flour into melted butter in a heavy saucepan. Gradually stir in milk and cook until thickened, stirring occasionally. Cover & cool the white sauce. Brown the ground beef and onion in a large fry pan. Pour off drippings. Sprinkle salt, pepper, cinnamon, and oregano over beef. Stir in tomato puree and cook slowly for 10 minutes. Beat together egg, and 1/3 cup of Parmesan cheese. Gently stir in macaroni. Gradually stir in 2 cups of the white sauce into the macaroni mixture. Place 1/2 macaroni mixture into a buttered 11-3/4 x 7-1/2 inch baking dish. Spoon beef mixture in an even layer over macaroni. Place remaining macaroni mixture over the beef. Pour remaining white sauce over the top. Bake in moderate 375* degree oven for 20 minutes. Sprinkle with remaining Parmesan cheese, and continue baking 20-25 minutes, or until knife inserted in center comes out clean. Let stand 15 minutes before cutting into squares. Can be doubled From: Nancy and wwrecipes.com
[Name] Creole Black Beans and Rice [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:27:00Z [Description] This one of my favorite recipes. It is a crockpot recipe but I'm sure you could cook it on the stovetop also. It's pretty spicy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/37/pic6oppXW.jpg" [RecipeCategory] Rice [Keywords] ["Creole", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1 -2", "3", "1 1/2", "1 1/2", "1 1/2", "3", "2", "1 1/2", "1 1/2", "1/4", "1/4", "1", "5", "1", "1", NA] [RecipeIngredientParts] ["smoked sausage", "black beans", "onions", "green peppers", "celery", "garlic", "leaf thyme", "leaf oregano", "white pepper", "black pepper", "cayenne pepper", "chicken bouillon cube", "bay leaves", "tomato sauce", "water", "rice"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 480.1 [FatContent] 22.6 [SaturatedFatContent] 7.4 [CholesterolContent] 46.4 [SodiumContent] 1012.1 [CarbohydrateContent] 46.4 [FiberContent] 16.1 [SugarContent] 5.5 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot. Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves. Serve over cooked rice.
[Name] Salt Rising Bread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:32:00Z [Description] Make and share this Salt Rising Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1", "5", "10 1/2"] [RecipeIngredientParts] ["white cornmeal", "sweet milk", "salt", "sugar", "other shortening", "bread flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2066.2 [FatContent] 36.9 [SaturatedFatContent] 13.3 [CholesterolContent] 32.5 [SodiumContent] 921.2 [CarbohydrateContent] 368.4 [FiberContent] 13.3 [SugarContent] 22.6 [ProteinContent] 57.3 [RecipeServings] nan [RecipeYield] 3 loaves [RecipeInstructions] Scald 1 cup milk and pour over corn meal. Let stand in warm place to ferment, almost 24 hours. Heat 3 cups milk until lukewarm, with salt, sugar and Crisco. Stir in 3 1/2 cups flour, then corn meal mixture. Place bowl containing these ingredients in pan of lukewarm water for about 2 hours or until bubbles work up from the bottom. Then stir in 5 cups flour and knead in 2 1/2 cups. Place dough in three 5 x 10-inch pans until it has doubled in size. Bake in moderate oven for about 10 minutes; then increase heat to moderately hot oven gradually. Bake bread for 45 to 60 minutes in all. Do not attempt to bake bread in cold damp weather, unless house is warm. Be sure to protect batter from drafts.
[Name] Mom Gourley's Salt Rising Bread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:32:00Z [Description] Make and share this Mom Gourley's Salt Rising Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Protein", "Low Cholesterol", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["potato", "boiling water", "sugar", "salt", "milk", "water", "sugar", "shortening", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1723.3 [FatContent] 111.9 [SaturatedFatContent] 31.3 [CholesterolContent] 34.2 [SodiumContent] 9478.8 [CarbohydrateContent] 174.4 [FiberContent] 6.5 [SugarContent] 114.2 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["Peel potato and slice thin.", "Add potato to the boiling water to which the 1 tablespoon sugar, meal and 1 tablespoon salt have been added.", "Keep this mixing warm overnight or until ferments and smells.", "Take out the slices of potato and add the cup of scalded milk and enough flour to make a stiff batter.", "Keep warm until it rises.", "Then add the warm water, shortening, 1 teaspoon salt and enough flour to make consistency of bread dough.", "Put in greased pan and let rise. Bake at 350 degrees for 45 minutes." ]
[Name] Japanese Cabbage Salad II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:32:00Z [Description] Make and share this Japanese Cabbage Salad II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Japanese", "Asian", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "2", "1", "4 -5", "4", "1", "2", "1", "1/2", "6", "3"] [RecipeIngredientParts] ["sesame seeds", "head of cabbage", "green onions", "sugar", "salt", "pepper", "rice vinegar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3724.5 [FatContent] 304.2 [SaturatedFatContent] 48.8 [CholesterolContent] 0.0 [SodiumContent] 5965.1 [CarbohydrateContent] 233.5 [FiberContent] 36.1 [SugarContent] 85.7 [ProteinContent] 42.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix dressing and marinate sliced cabbage and chopped onions for approximately 4 hours. Toast sesame seeds, almonds and Ramen noodles on cookie sheet at 400 degrees. Toss toasted items into marinated cabbage just before serving.
[Name] Japanese Cabbage Salad III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:32:00Z [Description] Make and share this Japanese Cabbage Salad III recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Japanese", "Asian", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "2", "4", "4", NA, "4", "1/2", "1", "6", "1/2", NA] [RecipeIngredientParts] ["head of cabbage", "green onions", "sesame seeds", "peanuts", "sugar", "pepper", "vinegar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.6 [FatContent] 28.0 [SaturatedFatContent] 4.7 [CholesterolContent] 0.0 [SodiumContent] 375.5 [CarbohydrateContent] 23.2 [FiberContent] 3.7 [SugarContent] 8.5 [ProteinContent] 4.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients 1/2 hour before serving. Break noodles up. Add dressing 10 minutes before serving. Dressing: 4 Tbsp. sugar 1/2 cup sesame oil 1 tsp. pepp er 6 Tbsp. vinegar 1/2 cup salad oil salt to taste Combine dressing items in a jar. Add seasoning packets from Ramen noodles. Add boiled chicken breast for a main luncheon dish.
[Name] Carrot-Raisin Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:32:00Z [Description] Make and share this Carrot-Raisin 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/30/42/picQjJ5p3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/42/picC89Cfr.jpg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1/2", "1/4"] [RecipeIngredientParts] ["raw carrots", "mayonnaise", "fresh lemon juice", "seedless raisin", "low-fat yogurt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 595.9 [FatContent] 21.6 [SaturatedFatContent] 3.6 [CholesterolContent] 18.9 [SodiumContent] 645.5 [CarbohydrateContent] 102.3 [FiberContent] 9.9 [SugarContent] 63.9 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Scrub, scrape and shred carrots. Combine with raisins. Mix together remaining ingredients and pour over. Mix thoroughly.
[Name] Carrot Raisin Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-09-30T06:32:00Z [Description] Make and share this Carrot Raisin Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "3", "1"] [RecipeIngredientParts] ["raw carrots", "raisins", "plain low-fat yogurt", "Sweet 'n Low"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 147.4 [FatContent] 3.2 [SaturatedFatContent] 0.7 [CholesterolContent] 4.0 [SodiumContent] 167.7 [CarbohydrateContent] 29.2 [FiberContent] 4.3 [SugarContent] 18.8 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine mayonnaise, yogurt and sweetener. Stir until smooth. Add carrots and raisins. Mi x well and chill.
[Name] Turkey Sausage Quiche [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 1999-09-30T06:32:00Z [Description] Make and share this Turkey Sausage Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "8", "4", "2", "1", "1/2", "1/2", "1", "1", "4", NA] [RecipeIngredientParts] ["turkey sausage", "cheese", "eggs", "nonfat milk", "mustard", "Worcestershire sauce", "parsley", "parmesan cheese", "sage"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 197.6 [FatContent] 13.4 [SaturatedFatContent] 6.6 [CholesterolContent] 106.8 [SodiumContent] 472.4 [CarbohydrateContent] 5.2 [FiberContent] 0.1 [SugarContent] 2.6 [ProteinContent] 13.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spray 9 x 13-inch dish with Pam. Trim crust from bread. Place crusts in blender and blend until crumbled. Place bread over bottom of dish. Brown sausage and drain. Layer over bread. Mix bread crumbs with remaining ingredients and pour over bread and sausage. Bake at 350 degrees for 25 to 30 minutes, or until puffed and firm.
[Name] Homemade Baked Ziti [AuthorId] 1781 [AuthorName] Matt Dunn [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 1999-09-30T07:11:00Z [Description] Make and share this Homemade Baked Ziti 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/30/45/picgQHik6.jpg" [RecipeCategory] European [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1", "2", "2", NA, NA, NA, "2", NA, NA, NA, NA, "1", "1", NA, NA] [RecipeIngredientParts] ["ground beef", "sausage", "onion", "green pepper", "garlic cloves", "mushroom", "tomato paste", "tomato sauce", "oregano", "basil", "bay leaves", "fresh parmesan cheese", "black pepper", "soy sauce", "ziti pasta", "mozzarella cheese", "mozzarella cheese", "salt", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 679.4 [FatContent] 32.5 [SaturatedFatContent] 12.8 [CholesterolContent] 93.8 [SodiumContent] 1524.4 [CarbohydrateContent] 62.6 [FiberContent] 5.8 [SugarContent] 11.6 [ProteinContent] 35.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F To make the sauce: First, brown the ground beef and Port. Sausage in separate frying pans over medium heat. Make sure the beef is in a large frying pan, and drain the fat. When the sausage is done, pat it dry with paper towels to remove the grease. When the beef is just about done, grind the pepper over the beef, probably about 1 Tbsp worth. Add about 1/2 to 1 Tbsp soy sauce and mix it in to the beef. You can replace the soy sauce with salt, but it adds a nice zing to the flavor. At this point, I usually cut the onion into chunks and throw it into my Cuisinart with the garlic, and shred them to bits, and toss them in . But sliced into small bits works well also. Add the onion and garlic, and let cook down (covered] until the onion gets a little clear. I add a little oil here sometimes, depending on how much fat was in the meat. Add the tomato paste, and mix it in . I do the paste first because it makes it faster and easier to get the consistency right when the sauce comes in . Add the sauce and mix it well. Add generous amounts of the oregano and Italian Seasoning. Don't go overboard on the basil though. Add the bay leaves. Let it simmer. Mix it, and let it simmer longer. Start the water boiling for the ziti. Add some salt and oil to the water to make it boil quicker, and to help keep the zitis from sticking. Throw the green pepper, sausage, and mushrooms into the sauce. Next stir about 4 or 5 Tbsp Parmesan cheese in to the sauce. When the ziti is done, drain them and dump into a large rectangular Pyrex. I don't remember the exact size, but I think its around 9x18. You may have a touch too many zitis, but they are delicious plain, so eat any extras. Once the Parmesan has melted into the sauce and made it stringy, and the sauce has thickened, stir the sauce into the zitis. Mix it all well. Now, lay the sliced mozzarella over the ziti like shingles on a roof. Sprinkle over some more Parmesan, maybe a tablespoons. Bake at 350°F for 45 minutes to 1 hour.
[Name] Fig Preserves [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T07:11:00Z [Description] Make and share this Fig Preserves recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["10", "1/4", "5", "1/4", NA, "1"] [RecipeIngredientParts] ["figs", "baking soda", "sugar", "lemon juice", "lemon slice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1215.0 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1542.6 [CarbohydrateContent] 314.2 [FiberContent] 13.2 [SugarContent] 300.3 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 10 pints [RecipeInstructions] Wash figs in warm water with baking soda. Rinse. Cut off stems. Combine sugar, lemon juice and water in heavy pot. Drop figs into syrup. Cook until figs are clear looking and syrup is thick (2 to 3 hours]. Add lemon slices 1/2 hour before figs are done. Seal in jars.
[Name] Dried Figs [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT72H [PrepTime] PT12H [TotalTime] PT84H [DatePublished] 1999-09-30T07:11:00Z [Description] Make and share this Dried Figs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "Fruit" [RecipeIngredientQuantities] ["4", "1", "3", "3", "1", NA] [RecipeIngredientParts] ["fresh figs", "water", "salt", "sugar", "water", "powdered sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2322.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7025.1 [CarbohydrateContent] 599.9 [FiberContent] 0.0 [SugarContent] 598.8 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place figs in 1 quart of water in which salt has been dissolved. Let stand overnight. Drain. Make a syrup of the sugar and 1 pint water. Add figs and cook gently until the syrup is m ostly absorbed. While cooking, watch carefully! Do not stir, but lift kettle and shake figs. Put on plates and turn daily until dry. Pack in powdered sugar.
[Name] Cuccidatti (Fig Cookies) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T07:11:00Z [Description] Make and share this Cuccidatti (Fig Cookies) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1/2", "1/2", "1", "1", "4", NA, "1", "10", "2", "2", "5", "2", "1 1/2", "6", "1", "3/4"] [RecipeIngredientParts] ["figs", "raisins", "dates", "brown sugar", "granulated sugar", "cinnamon", "brandy", "orange", "flour", "salt", "sugar", "baking powder", "margarine", "eggs", "vanilla", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.2 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 2.5 [SodiumContent] 27.9 [CarbohydrateContent] 5.8 [FiberContent] 0.3 [SugarContent] 3.0 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 400 cookies [RecipeInstructions] Remove hard knob on one end of figs and discard. Soak figs, raisins and dates in hot water for 1 hour. Drain. Put figs, dates and raisins through food grinder; add remaining ingredients, put through blender to puree. Mix well, it's easier to prepare the fig filling one day and proceed the next day. Refrigerate filling. Sift flour, salt, granulated sugar and baking powder together in large bowl or kettle. Cut Crisco and margarine in with pastry blender (as for pie crust]. Make a well in center, add eggs, vanilla and milk. Blend thoroughly using hands. Roll out on floured surface into 3 x 10-inch rectangle about 1/8-inch thick. Place filling in center, fold long edges to center and pinch edges to seal. Cut 1 1/2-inch slices. Bake on lightly greased cookie sheet at 350 degrees for 10 to 15 minutes. Continue until dough and filling are used up. Frost with a plain frosting: powdered sugar, milk and vanilla. Garnish with sprinkles or jimmies. Recipe can be divided in half. Do not overcook. Should be light in color.
[Name] My Favorite Roll out Sugar Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT7M [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 1999-09-30T07:11:00Z [Description] Make and share this My Favorite Roll out Sugar 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/30/49/pic3IbVIE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/49/picK1Aw3J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/49/piclY3oiH.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/2", "2 1/2", "1", "1"] [RecipeIngredientParts] ["powdered sugar", "margarine", "egg", "vanilla", "flour", "baking soda", "cream of tartar"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 74.1 [FatContent] 4.0 [SaturatedFatContent] 0.8 [CholesterolContent] 3.9 [SodiumContent] 72.3 [CarbohydrateContent] 8.8 [FiberContent] 0.2 [SugarContent] 3.7 [ProteinContent] 0.8 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Cream sugar and margarine; add egg and flavorings and mix well. Stir dry ingredients; mix into sugar and margarine mixture. Refrigerate 2 to 3 hours. Heat oven to 375°F. Roll out 3/16-inch thick. Bake 7-8 minutes until delicately brown. Let cool. Icing for Roll Out Sugar Cookies: 2 cups powdered sugar, milk and 1/2 tsp vanilla Icing for Roll Out Sugar Cookies: In a mixing bowl, sift powdered sugar. Gradually add milk, stirring continuously until mixture is the consistency of a thin glaze. Add vanilla. Blend well. Food coloring may be added, if desired.
[Name] Pizzelles [AuthorId] 37036 [AuthorName] Kim D. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T07:06:00Z [Description] Make and share this Pizzelles 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/30/50/picH6dB97.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "2 2/3", "2", "4", "2", "2", "8", "4", "1"] [RecipeIngredientParts] ["eggs", "granulated sugar", "vanilla extract", "anise seed", "flour", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 49.6 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 11.8 [SodiumContent] 11.5 [CarbohydrateContent] 6.1 [FiberContent] 0.1 [SugarContent] 2.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 216 pizzelles [RecipeInstructions] Crack eggs into a large bowl and beat lightly by hand. Add sugar and stir. Add oil and stir. Next, stir in salt, vanilla and aniseeds. Continue stirring and add anise extract. Gradually add 6 cups of flour, mixing well after each cup. Combine 1 cup flour with all of the baking powder and add to dough. The addition of the last cup of flour will depend on the consisteny that you desire. A firmer dough will produce a firmer/harder cookie. A thinner/stickier dough will produce a thinner and crispier cookie. This is a matter of personal preference. To bake pizelle: Heat a well-seasoned, pizelle iron. The iron must be well-seasoned to prevent cookies from sticking. Place a scant 1 tabl espoon of dough to each section of the iron and \"bake\". The amount of baking time required will depend on the pizelle maker. The usual time is between 20 and 40 seconds. Take care not to burn the cookie. Turn each cookie out onto a flat surface to cool. Cool thoroughly and store in an air-tight container.
[Name] Paella [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-09-30T07:06:00Z [Description] Make and share this Paella 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/30/51/pic6paNzq.jpg" [RecipeCategory] Mussels [Keywords] ["Spanish", "European", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "4", "4", "3", "2", "1", "2", "12", "3", "2", "1", "2", "3", "4", "1/2 - 1", "1", "1", "1/2 - 3/4", "12", "2"] [RecipeIngredientParts] ["olive oil", "oregano", "dry basil", "garlic", "salt", "pepper", "boneless chicken breasts", "shrimp", "chorizo sausage", "yellow onions", "green pepper", "rice", "hot chicken broth", "tomatoes", "powdered saffron", "scallops", "clams", "mussels", "pimientos"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 677.8 [FatContent] 35.1 [SaturatedFatContent] 8.1 [CholesterolContent] 90.9 [SodiumContent] 1506.5 [CarbohydrateContent] 53.2 [FiberContent] 4.1 [SugarContent] 6.0 [ProteinContent] 36.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper. Place chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove chicken and drain; add to pan and cook until lightly brown. Remove from pan; set aside. Add sausage to pan; cook over medium heat until well browned. Add onions and green pepper to pan; raise heat to medium-high; cook until vegetables are soft. Stir in rice; brown slightly. Add broth, tomatoes, saffron, coriander, chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring occasionally until rice is tender. Add peas and scallops; toss gently. Transfer Paella to large ovenproof 6-quart baking dish or paella pan. Drain shrimp; push into rice mixture along with clams. Bake, covered, in 350 degrees oven for 15 to 20 minutes, or until shrimp are pink and clams open. Garnish with pimento strips, if desired.
[Name] Paella Los Porches [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T07:06:00Z [Description] Make and share this Paella Los Porches recipe from Food.com. [Images] character(0) [RecipeCategory] Medium Grain Rice [Keywords] ["Rice", "Spanish", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1", "8", "1", "1/2", "1/2", "8", NA, "2", "6", "3"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "green pepper", "asparagus", "tomatoes", "fresh peas", "saffron", "mushrooms", "artichokes", "boiling water", "medium grain rice", "long grain rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 747.9 [FatContent] 15.1 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 91.5 [CarbohydrateContent] 136.8 [FiberContent] 10.4 [SugarContent] 6.1 [ProteinContent] 17.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 14-inch paella pan or a skillet or casserole at least 14-inches in diameter and 2 to 2 1/2-inches deep, heat the oil over moderate heat. Add all the vegetables and, stirring frequently for 1 minute. Add rice, salt, pepper and water (saffron added to the boiling water before adding to casserole]. Preheat the oven to 400 degrees. Set the pan on the floor of the oven and bake uncovered for 20 minutes or until liquid has been absorbed by the rice and vegetables. At no point should the paella be stirred after it goes in the oven. When the paella is done, let it rest for 5 to 8 minutes.
[Name] Mashed Potatoes [AuthorId] 1577 [AuthorName] Karina Isabel Caputi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T07:08:00Z [Description] Make and share this Mashed Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/53/pic3OtSfM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/53/picjQMNRU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/53/picOUk4xj.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "1", NA, NA, "1"] [RecipeIngredientParts] ["potatoes", "milk", "butter", "salt", "pepper", "nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 211.0 [FatContent] 4.8 [SaturatedFatContent] 3.0 [CholesterolContent] 13.0 [SodiumContent] 56.5 [CarbohydrateContent] 38.2 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes. Drain and mash them with all the other ingredients to the consistency desired. In general, the quantity of milk must be enough to obtain creamy mashed potatoes, but not too much 'as to make a soup. So 1/2 cup of milk for 6 potatoes will be O.K. I apologize because my English is not so good. Greetings, Karina.
[Name] Crab-Stuffed Mushroom Bake [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T07:14:00Z [Description] This recipe came from Southern Living Magazine years ago.....make copies of it to take with you wherever you serve it! They will ask for it [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/54/piczsu11c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/54/picG113ac.jpg"] [RecipeCategory] Crab [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "2", "1", "1", "2", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["mushrooms", "mushrooms", "frozen crabmeat", "egg", "mayonnaise", "onions", "lemon juice", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 151.0 [FatContent] 11.4 [SaturatedFatContent] 3.7 [CholesterolContent] 64.5 [SodiumContent] 185.2 [CarbohydrateContent] 5.0 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Gently rinse mushrooms, and pat dry. Remove stems. Brush caps with salad oil, and place upright in a buttered baking dish. Combine the egg, crab, mayonnaise, onion, and lemon juice with 1/4 cup breadcrumbs. Stuff the caps with the mixture. Combine the remaining 1/4 cup breadcrumbs with the melted butter. Sprinkle over crab mixture. Bake at 375 for 15 minutes. They should be a golden brown on the breadcrumb/butter topping. Serve immediately. Also, caution when they are served. There will be juice in the cap under the mixture which will be VERY hot.
[Name] Japanese Hamburger Dish [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T07:14:00Z [Description] Make and share this Japanese Hamburger Dish recipe from Food.com. [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "3/4", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "beef", "water", "salt", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 737.3 [FatContent] 68.8 [SaturatedFatContent] 27.4 [CholesterolContent] 99.9 [SodiumContent] 483.1 [CarbohydrateContent] 18.3 [FiberContent] 4.1 [SugarContent] 0.7 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute almo nds in butter or margarine in skillet until lightly browned. Remove from pan and set aside. Brown beef well in butter remaining in skillet. Stir in water and salt and bring to a boil. Stir in noodles. Cover and simmer for 2 minutes. Add vegetables. Bring to a full boil over medium heat, separating vegetables with a fork and stirring frequently. Cover and simmer for 3 minutes. Stir in soy sauce and sprinkle with almonds.
[Name] Chinese Chicken Noodle Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T07:14:00Z [Description] Make and share this Chinese Chicken Noodle Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1", "1", "1/2", "2", "1", "2 -3"] [RecipeIngredientParts] ["Swanson chicken broth", "water chestnut", "egg", "turkey", "pork", "napa cabbage", "celery", "carrots", "scallions"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 154.1 [FatContent] 7.3 [SaturatedFatContent] 2.0 [CholesterolContent] 71.2 [SodiumContent] 1014.6 [CarbohydrateContent] 4.3 [FiberContent] 1.0 [SugarContent] 1.8 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves. Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth. After stock boils, add the packet of seasoning supplied with Top Ramen. While broth is boiling, add 1 raw chicken breast (cut in small pieces], the chopped vegetables and the raw egg. The egg will cook into threads. Just before serving, add the noodles and the peas, then the sesame oil and scallions. Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again. You can always add another can of chicken broth if soup is too thick or you like more broth. You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard. If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor. Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.
[Name] Daisy Mae's Fried Apples [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T07:15:00Z [Description] each fall, I use these with pork chops, pork roast - whatever. They are wonderful, and so easy to make, from my Grandma Daisy's kitchen. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/57/picC3A6Rl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/57/picvg2IXj.jpg"] [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/4", "2", "1/4"] [RecipeIngredientParts] ["apples", "lemon juice", "sugar", "cinnamon", "butter"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 175.1 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 56.1 [CarbohydrateContent] 28.4 [FiberContent] 3.7 [SugarContent] 22.8 [ProteinContent] 0.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in large skillet over medium heat. Add apples. Sprinkle with sugar and cinnamon. (If you're using sweet apples, like Delicious, Fuji or Gala, add the lemon juice. For tart apples, like Jonathans, omit it.] Stir until apples are blended with sugar/cinnamon. Cover and cook for approx 15-20 minutes, frequently stirring gently. Serve them warm, right on the pork chop or pork roast. They also double for a dessert dish served over vanilla ice cream.
[Name] Shepherd's Cheddar Pie [AuthorId] 1621 [AuthorName] Quick n Easy Recipes [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 1999-09-30T07:20:00Z [Description] Make and share this Shepherd's Cheddar Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1", "1/4", "1/8"] [RecipeIngredientParts] ["mashed potatoes", "beef", "Worcestershire sauce", "black pepper", "salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1057.9 [FatContent] 87.7 [SaturatedFatContent] 37.7 [CholesterolContent] 131.8 [SodiumContent] 1164.2 [CarbohydrateContent] 49.7 [FiberContent] 7.5 [SugarContent] 3.2 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Make topping by combining 1/2 can condensed soup with hot mashed potatoes; set aside. In non-stick frypan, brown ground beef at medium-high heat until coo ked through.", "Drain excess fat. Meanwhile, cook mixed vegetables according to package directions; add to frypan and stir into beef with remaining soup, Worcestershire sauce and pepper.", "Spoon meat mixture into 8 x 8 x 2 in. (20 x 20 x 5 cm] square baking pan.", "Spread reserved potato mixture evenly over surface. Bake at 400 F (200 C] for 20 minutes or until topping is light golden." ]
[Name] Low-Carb Stuffed Cabbage Hotdish [AuthorId] 1621 [AuthorName] Quick n Easy Recipes [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H40M [DatePublished] 1999-09-30T07:24:00Z [Description] Make and share this Low-Carb Stuffed Cabbage Hotdish 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/30/59/9GNLUtbbT6eUhhE1cW43_DSC_0247.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/59/HIO4YCEGSHCFR8cM61aJ_DSC_0261.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/59/8uy0lq9RA8dQxe7ghiUg_DSC_0249-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/59/Qs5Vv4USjVmAATjLbBww_DSC_0259.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/59/MY2kuickQTWeNFbNpdek_DSC_0252.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/59/picFRTYy8.jpg"] [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3/4", "1/4", "1", "1/2", "1", "1", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["head of cabbage", "butter", "onions", "lean beef", "pork sausage", "white rice", "brown rice", "allspice", "tomatoes", "tomato sauce", "tomato paste", "salt", "thyme", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 29.0 [Calories] 415.2 [FatContent] 14.3 [SaturatedFatContent] 5.9 [CholesterolContent] 58.4 [SodiumContent] 1044.1 [CarbohydrateContent] 53.6 [FiberContent] 10.1 [SugarContent] 16.8 [ProteinContent] 21.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away. Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden. Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands. To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings. Simmer for 15 minutes. Place a small amount of meat mixture on each cabbage leaf. Fold leaf over to enclose meat and starting at the stem end, roll up. Place rolls, seam side down in a buttered baking dish. Cover with tomato mixture and bake, uncovered for 1 hour. Serve with sour cream.
[Name] King Arthur's Apple Cinnamon Breakfast Bread [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T07:41:00Z [Description] Use your bread machine's timer for this one - it's wonderful to wake up to the aroma of cinnamon, apples and hot bread ! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Apple", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["3 1/2", "1/4", "1/4", "3", "1 1/2", "3", "1", "2 1/2", "1/2", "1/2", "3/4", "1 1/3 - 1 1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "Baker's Special Dry Milk", "potato flour", "butter", "salt", "brown sugar", "instant yeast", "wheat germ nuts", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2632.3 [FatContent] 54.0 [SaturatedFatContent] 29.0 [CholesterolContent] 122.6 [SodiumContent] 3974.9 [CarbohydrateContent] 463.5 [FiberContent] 25.4 [SugarContent] 62.6 [ProteinContent] 74.3 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] *Use the lesser amount in the summer, the greater amount in the winter, and something in between in the spring and fall. Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for basic white bread, and press Start. Check the dough's consistency about 7 min. after the kneading cycle begins, adding additional water of flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the b read when it's done, and let it cool completely before slicing. Note: This bread makes great toast!
[Name] Delicious Lamb Stew [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT2M [PrepTime] PT20M [TotalTime] PT22M [DatePublished] 1999-09-30T07:39:00Z [Description] Make and share this Delicious Lamb Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lamb/Sheep", "Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "3", "3", "4", "1/4", NA, "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["boneless lamb", "onions", "carrots", "red wine", "parsley", "thyme", "marjoram", "garlic cloves", "bacon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 595.1 [FatContent] 46.8 [SaturatedFatContent] 18.2 [CholesterolContent] 127.3 [SodiumContent] 179.0 [CarbohydrateContent] 9.0 [FiberContent] 1.6 [SugarContent] 3.7 [ProteinContent] 30.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut the meat into 2 inch pieces, discarding any skin and fat. Peel and chop the onions; peel and slice the carrots. Heat the oil in a large saucepan and fry the onions 5 minutes, add the carrots and fry 5 minutes longer. Remove the vegetables to a plate, draining as much oil as possible back into the pan. Add the meat to the pan and cook over a high heat, turning it all the time to brown it on all sides. Pour the wine into the pan, return the vegetables and season the mixture with salt and pepper, add the parsley, thyme, marjoram and garlic. Cut the bacon into small pieces and add to the pan. Bring to the boil, then simmer for 2 hours. Allow to cool, then place in the refrigerator overnight, Next day remove the layer of solidified fat from the top. Reheat, check the seasoning, and serve. Serve with mashed potato. You may cook this the oven (I usually do]. Cook it at 300-325°F about 2 - 2 1/2 hours or until tender. It freezes well too. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.

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