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[Name] Carrot Raisin Muffins [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-28T11:13:00Z [Description] We love these muffins for a quick breakfast with our coffee.(leave topping off and freeze). from Canadian Living magazine [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/30/2/pic2eimI3.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Grains", "Cheese", "Fruit", "Canadian", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/4", "2", "2", "1/2", "1/2", "1/2", "1/4", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "carrot", "whole wheat flour", "raisins", "brown sugar", "toasted wheat germ", "baking powder", "cinnamon", "salt", "milk", "molasses", "butter", "egg", "cream cheese", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 261.2 [FatContent] 10.3 [SaturatedFatContent] 5.8 [CholesterolContent] 46.3 [SodiumContent] 297.6 [CarbohydrateContent] 39.5 [FiberContent] 1.9 [SugarContent] 20.1 [ProteinContent] 4.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt. In a separate bowl, stir together milk, molasses, butter and egg. Pour over dry ingredients and stir just until moistened. Spoon into 10 greased or paper lined muffin cups, filling three quarters full. Bake in centre of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed. Let cool in pan for 10 minutes. Remove to rack and let cool completely. Topping-----------. In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.
[Name] Smoked Salmon and Caper Pizza [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2002-01-28T11:13:00Z [Description] My hubby hates capers so I usually omit them, however I believe their spicy citrusy flavor adds alot of zest. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "8", "2", "2", "1"] [RecipeIngredientParts] ["cream cheese with chives", "Dijon mustard", "honey", "smoked salmon", "red onions", "capers", "dill"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 22.9 [FatContent] 1.2 [SaturatedFatContent] 0.5 [CholesterolContent] 4.6 [SodiumContent] 120.9 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 24 appetizers [RecipeInstructions] Heat oven to 425F degrees. Place pizza crust on ungreased cookie sheet. bake for 6-8 minutes. Cool at least 15 minutes. Meanwhile, in a small bowl, combine cream cheese, mustard and honey; mix until well blended. Spread cream cheese mixture over cooked crust, arrange salmon over top, sprinkle with onion, caper, and dill. Cut into wedges; serve immediately, or cover and refrigerate until serving time.
[Name] Broccoli Rice Casserole [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-28T11:13:00Z [Description] Make and share this Broccoli Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["rice", "broccoli stems", "onion", "Cheese Whiz"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.8 [FatContent] 9.1 [SaturatedFatContent] 5.0 [CholesterolContent] 26.6 [SodiumContent] 753.5 [CarbohydrateContent] 20.7 [FiberContent] 1.4 [SugarContent] 3.5 [ProteinContent] 6.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix cooked rice and cooked broccoli with all other ingredients. Bake at 350° for 1 hour. Enjoy!
[Name] Spicy Applesauce Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-28T11:13:00Z [Description] A great dessert of snack. Goes well with plain vanilla ice cream. Vegan -- so it's eggless and dairy-free. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Vegan", "Low Cholesterol", "Kosher", "Potluck", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "2", "1", "1", "1/2", "1", "1/2", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "ground cinnamon", "ground nutmeg", "ground cloves", "brown sugar", "applesauce", "raisins", "walnuts", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 480.8 [FatContent] 21.2 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 304.2 [CarbohydrateContent] 71.0 [FiberContent] 3.0 [SugarContent] 33.6 [ProteinContent] 5.8 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees F.", "Grease 9-inch square pan.", "In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, and cloves.", "In a large bowl, beat brown sugar and oil at medium speed until blended.", "Add applesauce and mix well.", "Add flour mixture all at once; beat on low speed.", "until well blended.", "Stir in raisins and nuts.", "Spoon batter into prepared pan.", "Bake 20 to 25 minutes or until lightly browned.", "Cool completely on wire rack.", "Cut into squares.", "Serve plain, dusted with powdered sugar, or frosted with whipped topping, if desired." ]
[Name] Low Fat Chocolate Kahlua Cake [AuthorId] 28408 [AuthorName] Ladybug II [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-28T13:06:00Z [Description] Make and share this Low Fat Chocolate Kahlua Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1", "2", "3", "1", "1"] [RecipeIngredientParts] ["eggs", "applesauce", "water", "chocolate pudding", "milk", "Kahlua", "Cool Whip Lite"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.0 [FatContent] 13.4 [SaturatedFatContent] 6.0 [CholesterolContent] 59.4 [SodiumContent] 420.9 [CarbohydrateContent] 45.1 [FiberContent] 1.2 [SugarContent] 26.6 [ProteinContent] 6.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare cake with box directions, mix pudding according to box directions and crush up all candy bars. Cut cake into small squares. In the truffle dish put a layer of cake, Pour shot of kahlua, Spread half of pudding, layer of cool-whip, half of candy pieces. Repeat all of the above. Chill in refridgerator for 1-2 hours.
[Name] Almond Butter Cookies with Cream Cheese [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-28T13:06:00Z [Description] I have had this recipe for so long that I can't remember where it came from, but I think I got it out of a magazine or newspaper. I like it because you can use the dough in so many different ways. For the Holidays, you can press half of a candied cherry in the center of unbaked cookie, and then after baking drizzle with either white or dark chocolate, melted. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/30/7/picg4HYP1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/30/7/pichpYbIv.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "4", "1"] [RecipeIngredientParts] ["sugar", "butter", "margarine", "cream cheese", "egg", "vanilla", "all-purpose flour", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 913.9 [FatContent] 45.3 [SaturatedFatContent] 27.1 [CholesterolContent] 154.0 [SodiumContent] 466.3 [CarbohydrateContent] 115.6 [FiberContent] 2.2 [SugarContent] 51.6 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 6-8 dozen cookies [RecipeInstructions] Cream sugar, butter, cream cheese until fluffy. Add egg and flavorings. Beat until smooth. Add flour and baking powder, mixing well. Drop dough by spoonfuls onto ungreased cookie sheets and flatten with a flat bottomed drinking glass which has been dipped in sugar. OR: Force dough through a cookie press. OR: Chill dough 1 to 1 1/2 hours and roll out on lightly floured surface. Cut with cookie cutters. Bake at 375 degrees for 8 to 10 minutes, or slightly less if you like a not-so-crispy cookie. These cookies are best if they are not baked too brown.
[Name] Mexican Chocolate Fudge Brownies [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT2H25M [PrepTime] PT15M [TotalTime] PT2H40M [DatePublished] 2002-01-28T13:06:00Z [Description] Make and share this Mexican Chocolate Fudge Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Mexican", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "2", "4", "1", "1", "1/2", "2", "1/2", "8"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "flour", "ground cinnamon", "salt"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 715.2 [FatContent] 51.5 [SaturatedFatContent] 31.4 [CholesterolContent] 166.8 [SodiumContent] 356.1 [CarbohydrateContent] 71.5 [FiberContent] 8.8 [SugarContent] 50.8 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Line 9x13x2 inch cake pan with foil,lightly butter foil. Fill saucepan half full of water,bring to boil over medium high heat. Put butter and unsweetend chocolate in stainless steel bowl,put on saucepan,reduce heat to low. Stir until mixture is smooth and melted,about 5 minutes. Remove from heat and let cool 5 minutes. Add sugar,mix. Add eggs,one at a time,beating well after each addition. Add vanilla and almond extract. Combine flour,cinnamon and salt in small bowl. Add to chocolate mixture,stir to combine. Pour into prepared pan,bake until top is dry,but center still moist,about 25 minutes. Do not overbake. Remove from oven,sprinkle chopped semi-sweet chocolate over top. Let sit until chocolate begins to melt,about 5 minutes. Spread over brownies with spatula or knife. Refrigerate until completely cooled and chocolate is hard,about 2 hours. Invert onto plate,peel foil off carefully. cut into bars and serve.
[Name] Tasty Queso ( Velveeta & Rotel Dip ) [AuthorId] 24943 [AuthorName] Misty Bryant [CookTime] PT6M [PrepTime] PT6M [TotalTime] PT12M [DatePublished] 2002-01-28T13:06:00Z [Description] Make and share this Tasty Queso ( Velveeta & Rotel Dip ) recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Tex Mex", "Southwestern U.S.", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["0.5", "1", "1/2", "3 -4", "1/4"] [RecipeIngredientParts] ["Velveeta cheese", "Rotel Tomatoes", "purple onion", "roma tomatoes", "cilantro"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 77.9 [FatContent] 5.0 [SaturatedFatContent] 3.2 [CholesterolContent] 17.9 [SodiumContent] 450.8 [CarbohydrateContent] 4.5 [FiberContent] 0.3 [SugarContent] 2.5 [ProteinContent] 4.1 [RecipeServings] 10.0 [RecipeYield] 1 dip [RecipeInstructions] Cube Velveeta in a microwave safe dish. Add all ingredients. Microwave on high for 3 minutes. Stir well. Microwave for additional 4 minutes, until cheese is melted and all ingredients are blended. Serve hot with tortilla chips!
[Name] Chilled Fruit Cups [AuthorId] 28570 [AuthorName] Terri at Momswim [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-28T13:06:00Z [Description] Make and share this Chilled Fruit Cups recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/31/0/picNS1g9H.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "3", "1", "1", "1"] [RecipeIngredientParts] ["water", "sugar", "lemon juice", "bananas", "frozen strawberries", "mandarin orange", "crushed pineapple"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 125.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 31.4 [FiberContent] 1.3 [SugarContent] 26.9 [ProteinContent] 1.0 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] In large bowl prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cupful into each plastic cup. Place cups in pan and freeze. Remove from freezer 40-50 minutes before serving. Or place in microwave for approximately 15-20 seconds prior to serving.
[Name] Sausage Creole [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-28T13:06:00Z [Description] Very old recipe handed down--and down--and, well it's really good. We put it over rice or baked potatoes. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Creole", "Caribbean", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/4", "1", "1/2", "1/2", "2", "3", "2"] [RecipeIngredientParts] ["pork sausage", "green peppers", "onions", "egg", "flour", "salt", "pepper", "garlic powder", "tomatoes", "chili sauce", "chili powder"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 419.4 [FatContent] 31.9 [SaturatedFatContent] 10.5 [CholesterolContent] 134.6 [SodiumContent] 1395.9 [CarbohydrateContent] 11.8 [FiberContent] 2.1 [SugarContent] 3.2 [ProteinContent] 20.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix well sausage, green pepper, onion, and egg. Roll into small balls. In a bowl mix flour and spices. Roll the balls in flour mixture and place in casserole dish. Mix tomatoes, chili sauce and chili powder on med. speed of mixer briefly. Pour over sausage. Cover and bake at 350* for 45 minutes.
[Name] Birds' Nests [AuthorId] 29166 [AuthorName] Robin W [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-01-28T13:06:00Z [Description] This is an old family favorite that we considered a Christmas cookie but my kids have a blast making the thumbprints so we make them all year round. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1 1/2", "1 1/2", "1", "1/3"] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "vanilla", "Quaker Oats", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.9 [FatContent] 7.5 [SaturatedFatContent] 3.6 [CholesterolContent] 19.4 [SodiumContent] 66.1 [CarbohydrateContent] 12.2 [FiberContent] 0.8 [SugarContent] 4.6 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 36-42 cookies [RecipeInstructions] Heat oven to 350 degrees. Beat butter and sugar in large bowl until fluffy. Blend in egg and vanilla. Add oats and flour; mix well. Shape into 1 inch balls, roll in chopped nuts. Place on cookie sheet 2 inches apart. Make indentation in center of each ball with your thumb. Fill each thumbprint with 1/4 tsp preserves. Bake 12-15 minutes or until light golden brown. Cool on wire rack. Store loosely covered.
[Name] Grandma's Pea Salad [AuthorId] 24943 [AuthorName] Misty Bryant [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-28T13:06:00Z [Description] Old fashioned pea salad, this is my Mawmaws recipe, the only thing I added is the cheese! It's a regular on our table. Enjoy! [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "3", "4", "1", "4", "3 -4", NA, "1"] [RecipeIngredientParts] ["sweet peas", "onion", "hard-boiled eggs", "cheese", "pickle juice", "Hellmann's mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 322.7 [FatContent] 10.6 [SaturatedFatContent] 4.2 [CholesterolContent] 120.0 [SodiumContent] 894.7 [CarbohydrateContent] 44.7 [FiberContent] 9.2 [SugarContent] 9.2 [ProteinContent] 15.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Empty drained peas into a bowl. Combine all ingredients, stirring well. Mixture should be creamy; add more mayo if needed. Chill 1 hour before serving. Can be made a day in advance.
[Name] Potato Doughnuts [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-01-28T13:06:00Z [Description] Do we know how to use potatoes in Idaho or what?? You'll love this way. Doughnuts are good any time of the day!!!!!! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Healthy", "Hanukkah", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "2", "2", "1 1/4", "1", "4", "4", "1", "1/2", NA] [RecipeIngredientParts] ["sugar", "butter", "eggs", "mashed potatoes", "milk", "flour", "baking powder", "salt", "nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1598.9 [FatContent] 16.6 [SaturatedFatContent] 7.6 [CholesterolContent] 241.3 [SodiumContent] 2447.1 [CarbohydrateContent] 322.3 [FiberContent] 8.9 [SugarContent] 103.1 [ProteinContent] 38.7 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Cream sugar and butter. Add eggs. mix well. Mix potatoes and milk. Mix dry ing. Add potato mixture and dry mixture alternatly,and mix well. Roll out on a floured board to 1/2 in thick. Cut with doughnut cutter. Fry in oil heated to 375*, until brown and inside is done.
[Name] Russian Voreniki (Vareniki, Perogies) Ricotta Cheese and Onions [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-28T13:07:00Z [Description] A traditional Russian recipe that has been in our family for over 100 years. I have made some modifications to tenderize the dough and also make them tastier. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Russian", "Polish", "European", "< 60 Mins", "Freezer"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "1/2", "1", "2 1/2", "3", "2", "3/4", "1/2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["eggs", "salt", "baking powder", "all-purpose flour", "ricotta cheese", "eggs", "green onion", "salt", "black pepper", "butter", "sour cream", "plain yogurt", "green onions", "chives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 516.0 [FatContent] 32.9 [SaturatedFatContent] 19.8 [CholesterolContent] 202.1 [SodiumContent] 552.7 [CarbohydrateContent] 35.8 [FiberContent] 1.4 [SugarContent] 2.1 [ProteinContent] 19.3 [RecipeServings] 8.0 [RecipeYield] 36 Voreniki [RecipeInstructions] ["DOUGH PREPARATION--------------.", "In a medium size mixing bowl, add eggs, milk, whipping cream and salt and whisk well to blend.", "Add baking powder and stir in gently.", "In a large mixing bowl, combine flour and egg mixture and mix well to incorporate.", "Add additional flour if necessary so that dough does not stick to the bowl or feel sticky.", "Form dough into a ball and knead about 10 times.", "Divide dough in half, form into balls, wrap each ball in plastic wrap and set aside.", "FILLING--------------.", "Squeeze out as much liquid from Ricotta cheese and discard.", "In a large mixing bowl, add Ricotta cheese and beaten eggs and mix well to blend.", "Add chopped green onions, salt and black pepper and mix to incorporate.", "Break off pieces of dough and form into balls about the size of a golf ball.", "On a floured surface, roll out each ball to a round about 1/16 inch thickness, turning at least once during rolling.", "Place dough into a 5 inch\"MINI FORM\" and make sure that the dough projects over the edges.", "Spoon about 2 tablespoons of filling into the centre, lift one edge of the\"MINI FORM\" and lightly press push the filling down.", "Now fold the\"MINI FORM\" completely over and squeeze tightly.", "Remove any excess dough by running your finger around the folded edge and set dough aside to be use again.", "Continue to form the Voreniki until all dough and filling are used up.", "If you have any filling left over, cover and refrigerate to be used within 2 days.", "TO COOK--------------.", "Fill a pasta cooker or a large cooking pot 3/4 full with water and bring to a rolling boil.", "Add 2 tablespoons of olive oil and 1 tablespoon of salt to the water.", "While the water is boiling, drop 6 formed Voreniki, stir once carefully with a slotted spoon so that the Voreniki do not stick together.", "Cook for 3 minutes total as they will rise to the surface after cooking for about 1 1/2 minutes.", "Remove with a slotted spoon and place in a bowl.", "If desired, sprinkle some melted butter over the Voreniki.", "DO NOT add melted butter if you are going to freeze the Voreniki.", "Serve immediately with additional melted butter, a dollop of sour cream or yogurt and a sprinkling of chopped green onions or chives.", "To reheat, you can drop them again into boiling water for about 1 1/2 minutes.", "You can also fry the Voreniki in a small amount of butter, cover and fry on medium-high for 1 minute on each side or until lightly browned.", "TO FREEZE--------------.", "Place on a tray or cookie sheet in a single layer and freeze.", "Then package them in zip-loc bags or vacuum seal in bags in desired amounts.", "To reheat frozen Voreniki; let thaw for about 1/2 hour and then fry in a small almount of butter as noted above." ]
[Name] Main-Dish Minestrone [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2002-01-28T13:07:00Z [Description] Make and share this Main-Dish Minestrone recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1", "1/2", "1/2", "1/2", "2", "1/2", "1", "1", NA, "2", "4", "2", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "butter", "Italian sausage", "onion", "garlic", "celery", "carrot", "green pepper", "parsley", "dried basil", "dried thyme", "bay leaf", "chopped tomatoes", "cabbage", "kidney bean", "elbow macaroni"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 274.6 [FatContent] 15.9 [SaturatedFatContent] 5.5 [CholesterolContent] 27.4 [SodiumContent] 652.3 [CarbohydrateContent] 21.1 [FiberContent] 3.8 [SugarContent] 6.2 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large heavy saucepan, heat oil and butter. Add sausage; brown lightly. Add onion, garlic, celery, carrot and green pepper; cook until softened but not browned. Stir in parsley, basil, thyme, bay leaf and a little salt& pepper. Stir in tomatoes and stock. Bring to a boil; reduce heat, cover and simmer for about 10 minutes. Add cabbage, beans and macaroni. Cover and simmer about 30 minutes. If too thick, dilute with water to desired consistency. Taste and adjust seasoning. A nice variation on this soup is to add ground beef instead of sausage, and beef stock instead of chicken stock. Add 3/4 cup dried lentils and 1/4 cup barley instead of macaroni and kidney beans.
[Name] Pan Fried Blueberry Corn Fritters [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-28T13:07:00Z [Description] Much better for you than deep fried fritters. They go well with any fruit--canned with light syrup are good, but I like just fresh fruit as well, especially strawberries. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/31/7/picQZGNFp.jpg" [RecipeCategory] Breakfast [Keywords] ["Berries", "Fruit", "Vegetable", "Canadian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1", "2", "1/3", "1", "2", "1"] [RecipeIngredientParts] ["cornmeal", "flour", "light brown sugar", "baking powder", "skim milk", "margarine", "fresh blueberries"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 169.4 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.3 [SodiumContent] 115.5 [CarbohydrateContent] 23.5 [FiberContent] 1.0 [SugarContent] 6.8 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 250°F degrees.", "Mix together cornmeal, flour, sugar, and baking powder.", "Combine egg whites, milk and margarine, mix well.", "Pour milk mixture into the dry ingredients, stir until just smooth (do not over mix].", "In a large non stick skillet heat the 2 tbsp oil, heat until quite hot but not smoking.", "Drop in a 1/4 cup of batter for each fritter.", "Cook approx 4-6 minutes on each side.", "Keep warm in the oven covered with foil until you have cooked all the fritters.", "Serve with Blueberries or other fruit." ]
[Name] Pasta Salad with a twist [AuthorId] 28408 [AuthorName] Ladybug II [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-28T13:07:00Z [Description] Make and share this Pasta Salad with a twist recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["10", "4 -6", "1", "1", "1", "3 -4", "8", "1", "1 -3", NA] [RecipeIngredientParts] ["rotini pasta", "linguine", "cucumber", "fresh broccoli", "lettuce", "tomatoes", "cheese", "sugar", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.5 [FatContent] 8.0 [SaturatedFatContent] 4.5 [CholesterolContent] 18.1 [SodiumContent] 301.2 [CarbohydrateContent] 46.2 [FiberContent] 3.7 [SugarContent] 3.9 [ProteinContent] 13.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook and drain all pasta. Mix all salad dressing and sugar up. In a large bowl, Layer half of pasta, Layer lettuce, Sprinkle half package of cheese, Add chopped tomatoes, broccoli, cucumber. Pour half of mixed dressing and stir. Then repeat all steps.
[Name] Potato Pancakes [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-28T13:44:00Z [Description] Make and share this Potato Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "< 30 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["potatoes", "onion", "eggs", "salt", "pepper", "flour"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 347.1 [FatContent] 17.6 [SaturatedFatContent] 3.0 [CholesterolContent] 158.6 [SodiumContent] 645.2 [CarbohydrateContent] 38.7 [FiberContent] 4.3 [SugarContent] 1.8 [ProteinContent] 9.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put potatoes and onions in blender and mix for about 2 minutes. Add remaining ingredients. Mix until smooth. Drop by 1/4 cup on hot griddle. Fry, turning to brown on both sides for about 10 minutes total. Serve with any meal as a potato side, or with applesauce as a snack.
[Name] Chinese New Year Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-28T13:44:00Z [Description] Make and share this Chinese New Year Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "12", "2", "2"] [RecipeIngredientParts] "salted peanuts" [AggregatedRating] nan [ReviewCount] nan [Calories] 102.4 [FatContent] 7.6 [SaturatedFatContent] 2.6 [CholesterolContent] 0.4 [SodiumContent] 83.4 [CarbohydrateContent] 8.6 [FiberContent] 1.6 [SugarContent] 4.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 60 or more [RecipeInstructions] Unwrap caramels. Combine chocolate and caramels in top of double boiler. Heat over med until completely melted. Add noodles and nuts. Stir well. Drop by teaspoon onto wax paper. Chill.
[Name] Polenta Primavera [AuthorId] 3288 [AuthorName] TishT [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2002-01-28T13:44:00Z [Description] If you've never had polenta, this is a great way to learn to love it. Can be used as a side dish or a main meal. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Cheese", "Vegetable", "European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2/3", "1", "1/2", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["water", "yellow cornmeal", "fontina", "mozzarella cheese", "heavy whipping cream", "parmesan cheese", "salt", "ground black pepper", "diced tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 166.0 [FatContent] 11.9 [SaturatedFatContent] 7.2 [CholesterolContent] 42.3 [SodiumContent] 335.6 [CarbohydrateContent] 8.7 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grease 9-inch pie plate. Bring water to a boil in medium saucepan. Slowly add cornmeal over medium heat, stirring constantly, for 2 to 3 minutes or until slightly thick. Stir in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for additional 2 minutes or until very thick. Spread into prepared pie plate; cool for 1 hour or until firm. Cut into wedges; serve topped with sauce or tomatoes. (I prefer sauce].
[Name] Light Salmon Salad Sandwiches [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-28T13:44:00Z [Description] Make and share this Light Salmon Salad Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["16", "6", "2 1/2", "2", "1/8", "1", "1 1/2", "1/4", "1", "4", NA, NA] [RecipeIngredientParts] ["pink salmon", "red salmon", "light cream cheese", "light mayonnaise", "celery", "red bell pepper", "lemon juice", "Worcestershire sauce", "salt", "fresh ground black pepper", "lettuce leaf", "tomatoes"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 429.6 [FatContent] 16.6 [SaturatedFatContent] 7.4 [CholesterolContent] 92.8 [SodiumContent] 793.9 [CarbohydrateContent] 38.1 [FiberContent] 5.2 [SugarContent] 1.5 [ProteinContent] 33.5 [RecipeServings] 4.0 [RecipeYield] 4 sandwiches [RecipeInstructions] In medium bowl, combine all salad ingredients. Serve in whole wheat pitas,sandwich rolls or on wheat bread with lettuce and tomato.
[Name] Baked Eggs And Ham For Two [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-01-28T13:44:00Z [Description] Make and share this Baked Eggs And Ham For Two recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/4", "2", "2"] [RecipeIngredientParts] ["eggs", "pepper", "cheddar cheese", "ham"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 212.3 [FatContent] 15.1 [SaturatedFatContent] 5.1 [CholesterolContent] 440.2 [SodiumContent] 416.1 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 16.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Break eggs into buttered, individual casseroles. Sprinkle with pepper. Top with cheese. Arrange ham slices on top. Bake uncovered at 350*, about 12 minutes.
[Name] Oatmeal Sunflower Seed Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-01-28T13:44:00Z [Description] Make and share this Oatmeal Sunflower Seed Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1 1/2", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "eggs", "flour", "baking soda", "salt", "quick oats", "sunflower seeds"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 161.5 [FatContent] 7.8 [SaturatedFatContent] 3.6 [CholesterolContent] 25.3 [SodiumContent] 110.3 [CarbohydrateContent] 20.8 [FiberContent] 1.2 [SugarContent] 11.7 [ProteinContent] 2.9 [RecipeServings] 36.0 [RecipeYield] 3 dozen [RecipeInstructions] Cream butter and both sugars well. Add dry ingredients. Mix well. Drop by teaspoons onto a well greased cookie sheet. Bake at 350° for 12-15 minutes.
[Name] Baked Sweet Onions [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-28T13:44:00Z [Description] This is a nice change of pace fromour usual veggies . It looks lovely with the brown crusty cheese and tastes great. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1/4", "1/4", "1/2", "3"] [RecipeIngredientParts] ["sweet onions", "dry white wine", "pepper", "dried rosemary", "fresh rosemary", "fresh thyme", "dried thyme", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 88.1 [FatContent] 1.3 [SaturatedFatContent] 0.6 [CholesterolContent] 3.4 [SodiumContent] 99.8 [CarbohydrateContent] 13.2 [FiberContent] 1.6 [SugarContent] 5.5 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Oven should be 375f degrees.", "Peel the onions, trim the root and cut straight across the top of the onion so it can sit level when inverted Place onions in a baking dish so they snuggle firmly to each other with the root end up Combine the stock, wine, pepper, rosemary& thyme.", "Pour in to the baking dish with the onions, cover with foil and bake for 30 minutes Turn the onions over so the root side is now down and bake an additional 20 minutes (turn them gently so you do not break them apart] Pour off (save it for other uses like stock] all but a few tbsp of the liquid Sprinkle Onions with the parmesan and return to the oven for 5 minutes to brown the cheese, Serve." ]
[Name] Parmesan-Basil Perch [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-28T13:45:00Z [Description] Make and share this Parmesan-Basil Perch recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/32/7/pictzqPNF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/32/7/picAEmuHV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/32/7/picpmSVto.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/32/7/pic0giJom.jpg"] [RecipeCategory] Perch [Keywords] ["Very Low Carbs", "High Protein", "Healthy", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["parmesan cheese", "fresh basil leaves", "dried basil leaves", "paprika", "pepper", "perch", "margarine", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 154.3 [FatContent] 4.8 [SaturatedFatContent] 1.3 [CholesterolContent] 104.5 [SodiumContent] 167.4 [CarbohydrateContent] 2.8 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] 4 fillets [RecipeInstructions] Move oven rack to position slightly above middle of oven. Heat oven to 375 degrees. Spray rectangular pan,13 x 9 x 2 with cooking spray. Mix all ingredients except fish, margarine, and parsley. Brush one side of fish with margarine, dip into crumb mixture. Place fish, coated sides up, in pan. Bake uncovered 15 to 20 mins, or until fish flakes easily with fork. Sprinkle with Parsley!
[Name] Tortellini Salad [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2002-01-28T13:45:00Z [Description] This salad is a meal in itself. I've served it alone as a meal with bread/butter and taken it as a salad to gatherings where it has been well received. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Microwave", "< 60 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2 -4", "1/2", "1/2 - 3/4", "2", "1", "1", "1", "3/4", "1/2", "1", NA] [RecipeIngredientParts] ["frozen asparagus", "frozen green pea", "green onions", "fresh basil", "lemon juice", "dijon-style mustard", "olive oil", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.0 [FatContent] 47.2 [SaturatedFatContent] 6.8 [CholesterolContent] 36.0 [SodiumContent] 396.1 [CarbohydrateContent] 12.4 [FiberContent] 3.3 [SugarContent] 2.8 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the cheese tortellini, broccoli/carrot/water chestnut mix, and asparagus tips according to the package directions, drain, and cool; set aside. Chop the FRESH basil; set aside. Cut the honey ham into 3/4 inch squares; set aside. Prepare the fresh mayonnaise by processing the egg yolk, lemon juice, mustard, and vinegar in either a food processor or blender for 30 seconds. With the machine running, slowly pour the combined oils in a thin steady stream through the top to make a light mayonnaise. Add the thyme, salt, and pepper. Process to finish the light mayonnaise. In a large bowl, combine the cheese tortellini, broccoli/carrots/water chestnuts, asparagus tips, frozen green peas, green onion, basil, and honey ham. Toss until well distributed. Pour the light mayonnaise over the tortellini mixture and mix till evenly coated. Serving size depends on whether this is served as a meal or as a side dish.
[Name] Sitaphal ki sabzi( Custard apple vegetable!) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-28T13:45:00Z [Description] Make and share this Sitaphal ki sabzi( Custard apple vegetable!) recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Asian", "Indian", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", NA, NA, "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["ghee", "channa dal", "methi dana", "salt", "red chili powder", "cilantro", "ginger", "coriander powder", "sugar", "red chilies", "amchur powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.6 [FatContent] 9.6 [SaturatedFatContent] 4.3 [CholesterolContent] 16.4 [SodiumContent] 602.4 [CarbohydrateContent] 34.8 [FiberContent] 9.3 [SugarContent] 8.7 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat ghee in a pan. Add crushed red chillies and methi dana (fenugreek seeds]. Allow to crackle. Remove from heat. Add chana dal. Bring back to flame. Add sitaphal and cook for a minute. Add corriander powder, red chilli powder, salt, sugar and mango powder. Mix well. Add just a little water so as to make the sitaphal soft and easy to cook. Bring to a boil. Cover. Cook on low flame for 2-3 minutes. Garnish with cilantro and ginger. Serve rightaway!
[Name] Caledonian Wedding Cake [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT10H [PrepTime] PT30M [TotalTime] PT10H30M [DatePublished] 2002-01-28T13:45:00Z [Description] Make and share this Caledonian Wedding Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Scottish", "European", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "4", "4", "1/2", "1", "4", "4", "4", "16", "16", "32", "2", NA, NA, NA, "1", "1"] [RecipeIngredientParts] ["raisins", "currants", "figs", "brown sugar", "flour", "butter", "sherry wine", "brandy", "eggs", "nutmeg", "cinnamon", "baking soda", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 43924.6 [FatContent] 1661.9 [SaturatedFatContent] 988.4 [CholesterolContent] 9856.4 [SodiumContent] 20203.3 [CarbohydrateContent] 6699.7 [FiberContent] 299.6 [SugarContent] 4735.8 [ProteinContent] 551.5 [RecipeServings] nan [RecipeYield] 1 very large wedding cake [RecipeInstructions] Bake 10 hours in a slow oven. One-quarter of this makes a nice large cake; full quantities, 4 stories high.
[Name] Nettie Cronish's Pumpkin Pie with Tofu [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-28T13:51:00Z [Description] Make and share this Nettie Cronish's Pumpkin Pie with Tofu recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Soy/Tofu", "Beans", "Fruit", "Vegetable", "Canadian", "Vegan", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Thanksgiving", "Oven", "Beginner Cook", "Small Appliance", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["firm tofu", "pumpkin puree", "barbados molasses", "ground cardamom", "vanilla", "ground ginger", "allspice", "salt"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 144.1 [FatContent] 8.7 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 266.1 [CarbohydrateContent] 13.0 [FiberContent] 1.3 [SugarContent] 0.7 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. In food processor, puree tofu until smooth. Add pumpkin, molasses, cardamom, vanilla, ginger, allspice and salt; blend until creamy. Pour filling into pie crust. Bake in preheated oven for 1 hour. Let cool on rack.
[Name] Nettie Cronish's Chocolate Tofu Cheesecake for Nonbelievers [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2002-01-28T13:51:00Z [Description] Make and share this Nettie Cronish's Chocolate Tofu Cheesecake for Nonbelievers recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Soy/Tofu", "Beans", "Fruit", "Canadian", "Vegan", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "1", "2", "1", "1/2", "1/2", "1/3", "1", "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "maple syrup", "canola oil", "firm tofu", "bananas", "maple syrup", "vanilla-flavored soymilk", "almond butter", "cocoa powder", "lemon juice", "vanilla", "white miso"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 288.8 [FatContent] 11.9 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 152.9 [CarbohydrateContent] 42.2 [FiberContent] 3.2 [SugarContent] 27.8 [ProteinContent] 7.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. In a bowl, stir together the 4 crust ingredients and press onto the bottom of a lightly greased 9-inch springform pan. Bake in preheated oven for 10 minutes; let cool. To make filling, rinse tofu and cut into quarters. In food processor, puree tofu until smooth. Add bananas, maple syrup, soy milk, almond butter, cocoa, lemon juice, vanilla and miso; blend until very smooth. Pour over crust. Bake for 55 minutes in preheated oven or until cake tester comes out clean. Let cool completely before serving. Use a serrated knife for cutting, for best results.
[Name] Crisp Greens With Guacamole ,Sour Cream ,And STEAK!! [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-28T13:51:00Z [Description] A most wonderful salad, with tender, juicy, steak. I really like the dressing on this. Another one from my doctor friend. Easy steps. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1/4", "2", "1/4", "1", NA, NA, NA, "8", "3/4", "16", NA] [RecipeIngredientParts] ["avocado", "lime juice", "green onion", "garlic", "salt", "olive oil", "white wine vinegar", "oregano", "cumin", "greens", "tomatoes", "cucumber", "sour cream", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 797.4 [FatContent] 67.6 [SaturatedFatContent] 25.4 [CholesterolContent] 159.6 [SodiumContent] 828.4 [CarbohydrateContent] 8.0 [FiberContent] 3.5 [SugarContent] 0.7 [ProteinContent] 40.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mash avacoda with lime juice and green onion. Chill. Combine garlic, salt, and olive oil. Rub on steak. Mix veg. oil, vinegar, oregano and cumin in small bowl. Chill. Broil steak to desired doneness. Let rest on cutting board 5 minutes. Cut into small cubes. On dinner plates, layer greens, tomato,cucumber. Pour vinegar mix over greens. Add steak cubes. Add cheese. Put Doritos around the edge of the plate. Serve with the avacoda and sour cream.
[Name] Uncle Bill's Festive Squares [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-01-28T13:51:00Z [Description] These Festive Squares are excellent for a party. The original recipe has been modified with several added ingredients and it is thoroughly enjoyed by all. Please do not substitute any of the ingredients. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Canadian", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "2 1/4", "10 1/2", "1/4", "1/4", "1 1/4", "1 1/4", "1 1/4", "1 1/4"] [RecipeIngredientParts] ["butter", "granulated sugar", "egg", "vanilla extract", "all-purpose flour", "fresh lime juice", "pecans", "sweetened coconut", "red maraschino cherries", "green maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.3 [FatContent] 5.3 [SaturatedFatContent] 2.3 [CholesterolContent] 11.8 [SodiumContent] 29.7 [CarbohydrateContent] 15.5 [FiberContent] 0.7 [SugarContent] 10.5 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 50 two inch x one and a half inch squares [RecipeInstructions] Preheat oven to 350 F degrees. Cream butter, sugar, egg and vanilla until light and creamy. Gradually add flour, mixing after each addition until crumbly. DO NOT OVERMIX. Press crumb mixture onto a parchment paper-lined 15 inch x 10 inch baking pan. Bake in preheated 350 F oven for 5 to 6 minutes; remove from oven and set aside. In a mixing bowl, stir together sweetened condensed evaported milk, lime juice, orange juice, pecans, coconut, red and green maraschino cherries. Spread evenly over prepared crust using a rubber spatula. Bake in preheated 350 F oven for 25 minutes. Cool thoroughly on a wire rack and chill before cutting. Turn the festive squares upside down onto a cutting board. Remove parchment paper and discard. Cut cake into squares. Wrap any unused portion in plastic wrap and refrigerate.
[Name] Cornbread Casserole [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-28T13:51:00Z [Description] Make and share this Cornbread Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Black Beans", "Beans", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["red kidney beans", "black beans", "green pepper", "frozen corn", "low-sodium crushed tomatoes", "low-fat salsa", "chili powder", "low-fat cheddar cheese", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.9 [FatContent] 6.1 [SaturatedFatContent] 1.6 [CholesterolContent] 1.8 [SodiumContent] 367.6 [CarbohydrateContent] 58.9 [FiberContent] 12.1 [SugarContent] 9.0 [ProteinContent] 14.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees,rinse beans with cold water and drain. In 9x13 baking dish,combine beans,peppers,corn,tomatoes,dip cheese,and spices. In medium bowl,make cornbread mix,using egg substitute and skim milk if eggs and milk are required. Spoon mix evenly over bean mixture. Bake until heated through and cornbread is lightly browned (approximately 25-30 minutes].
[Name] Crab Cakes [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2002-01-28T13:51:00Z [Description] Make and share this Crab Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Grains", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4 - 1/2", "4", "6", "1/4", "2", "1", "1", "1/2", "1/4", "2", "2", "1/3", "1/2", NA, NA] [RecipeIngredientParts] ["unsalted butter", "eggs", "sour cream", "fresh parsley leaves", "fresh lemon juice", "Worcestershire sauce", "paprika", "salt", "cayenne", "lump crabmeat", "cornmeal", "lemon wedge"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 639.9 [FatContent] 35.8 [SaturatedFatContent] 10.5 [CholesterolContent] 281.4 [SodiumContent] 1095.4 [CarbohydrateContent] 34.3 [FiberContent] 2.4 [SugarContent] 2.8 [ProteinContent] 43.9 [RecipeServings] 6.0 [RecipeYield] 12 Crab cakes [RecipeInstructions] In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauti the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200 degree oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.
[Name] Peas and Onions Au Gratin [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT9M [PrepTime] PT3M [TotalTime] PT12M [DatePublished] 2002-01-28T14:00:00Z [Description] Make and share this Peas and Onions Au Gratin recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "Winter", "Microwave", "< 15 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/4 - 1/2", "1", "1/2"] [RecipeIngredientParts] ["reduced calorie cream cheese", "milk", "cracked black pepper", "garlic clove", "herbed croutons"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 87.4 [FatContent] 1.6 [SaturatedFatContent] 0.5 [CholesterolContent] 1.4 [SodiumContent] 567.1 [CarbohydrateContent] 13.6 [FiberContent] 2.9 [SugarContent] 0.2 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 1 quart microwave safe casserole micro cook peas and onions and 2 tablespoons water, covered on 100% power (high] for 3 to 5 minutes or till just tender. Drain. Stir in cream cheese, milk, pepper and garlic. Cook, covered on high for 2 to 4 minutes or till heated through, stirring twice. Sprinkle croutons on top.
[Name] Oriental Soup [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-28T14:00:00Z [Description] Make and share this Oriental Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Canadian", "Asian", "Spring", "Summer", "Winter", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1/4", "2"] [RecipeIngredientParts] ["cooked ham", "fresh mushrooms", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.4 [FatContent] 15.0 [SaturatedFatContent] 5.2 [CholesterolContent] 70.7 [SodiumContent] 387.3 [CarbohydrateContent] 12.6 [FiberContent] 1.7 [SugarContent] 4.2 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bias slice pea pods in half crosswise; set aside. In a 3 quart saucepan combine the chicken stock, ham, and mushrooms. Bring to boiling, reduce heat, Cover, simmer 4 or 5 minutes. Stir in pea pods and green onion. Cook 2 or 3 minutes more or till pea pods are crisp tender. Stir in vinegar. Ladle into soup bowls.
[Name] Cheddar Broccoli Noodles [AuthorId] 28397 [AuthorName] Alexis Mom [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-28T14:00:00Z [Description] Make and share this Cheddar Broccoli Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1 1/2", "1", "1/4", "1/8"] [RecipeIngredientParts] ["water", "broccoli florets", "sour cream", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.5 [FatContent] 6.3 [SaturatedFatContent] 4.0 [CholesterolContent] 16.2 [SodiumContent] 401.4 [CarbohydrateContent] 5.6 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil water in a 3 quart sauce pan. Add noodles and broccoli. Reduce heat to low, then cover and cook about 5 minutes or until both are tender, stirring occasionally to seperate noodles. Stir in one seasoning packet, then drain most of the liquid. Stir in cheese soup, sour cream, and pepper. Heat through, stirring occasionally.
[Name] Clove Pickled Beets [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-28T14:00:00Z [Description] I know there are a "select few" who will say this is NOT how to can beets. This is the recipe my Mother-in-law, her Mother and grandmother, my Great grandmother, my Grandmother, my Mother and I have ALWAYS used. As with any thing we can, the food and the jars and lids have to be BOILING HOT for them to seal properly. I could eat my weight in these things. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "2 1/2", "1", "1", "2", "2 -3", "1"] [RecipeIngredientParts] ["beet", "salt", "vinegar", "water", "sugar", "clove", "vinegar", "water", "sugar", "clove"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 796.6 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 9789.8 [CarbohydrateContent] 195.6 [FiberContent] 9.3 [SugarContent] 185.8 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 6-8 pint jars [RecipeInstructions] Cook beets in water with salt until done. Peel and quarter beets. Have glass jars HOT. Drop HOT beets into jars. Cover with HOT broth. Put HOT lids on to seal.
[Name] Philadelphia Cheese Steak Dinner [AuthorId] 21730 [AuthorName] Izzy Knight [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-28T14:00:00Z [Description] Make and share this Philadelphia Cheese Steak Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["24", "6", NA, "4", "1"] [RecipeIngredientParts] ["cheese", "Spanish onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 829.2 [FatContent] 60.4 [SaturatedFatContent] 18.6 [CholesterolContent] 115.7 [SodiumContent] 406.5 [CarbohydrateContent] 33.8 [FiberContent] 1.8 [SugarContent] 2.6 [ProteinContent] 35.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat an iron skillet or a non stick pan over medium heat. Add3 table spoons of oil to the pan and sauté the onions to desired doneness. Remove the onions. Ddd the remaining oil and sauté the slices of meat quickly on both sides. Melt the cheez Whiz® in a double boiler or in the microwave. Place 6ozs of the meat into the rolls. Add onions, and pour the Cheez Whiz® over top. Garnish with hot or fried sweet peppers, mushrooms, ketchup. Enjoy.
[Name] Traditional British Bangers [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2002-01-28T14:00:00Z [Description] Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional "Bangers 'n Mash" for dinner. Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Veal", "Lamb/Sheep", "Pork", "Poultry", "Meat", "Scottish", "European", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "6", NA, "1", "1/2", "1/2", "1/4", "1/4", "1/8", "1/8", "1/8", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["lamb", "suet", "seasoning salt", "lemon pepper", "black pepper", "cayenne pepper", "nutmeg", "mace", "dried thyme", "dried marjoram", "dried sage", "onion powder", "lemon, rind of", "egg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 290.8 [FatContent] 28.4 [SaturatedFatContent] 14.4 [CholesterolContent] 68.6 [SodiumContent] 31.9 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture. CHEF'S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild. Firmly stuff the mixture into the prepared hog (sausage] casings. Prick any air pockets with a pin. Poach, broil, grill, or fry them before serving. Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes. The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week. They can also be frozen (raw, poached, or broiled] for 3 months.
[Name] Pinch Me Cake [AuthorId] 29576 [AuthorName] Katherine Riemer [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-28T14:00:00Z [Description] My mother-N- law has made this at christmas for over 30 years, I know make it all the time. My family loves it for breakfast but it is good for anytime snacks as well. I have no doubts you'll love it. i keep one in the freezer at all times [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Lunch/Snacks", "Winter", "< 60 Mins", "Oven", "Freezer", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "3 -4", "2"] [RecipeIngredientParts] ["butter", "cinnamon", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 667.9 [FatContent] 46.1 [SaturatedFatContent] 29.2 [CholesterolContent] 122.0 [SodiumContent] 327.2 [CarbohydrateContent] 67.6 [FiberContent] 0.6 [SugarContent] 66.7 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 2 cakes [RecipeInstructions] Pre-heat oven to 350. In small bowl mix cinnamon and sugar. Break off pieces of dough. roll in butter and then sugar& Cinnamon mix. drop pieces in bunt pan until full. bake as directions indicate on bread package.
[Name] Nettie Cronish's No-Bake Mango Cream Pie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2002-01-28T14:00:00Z [Description] Make and share this Nettie Cronish's No-Bake Mango Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Soy/Tofu", "Beans", "Fruit", "Canadian", "Vegan", "Kosher", "Potluck", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "2", "1", "2", "3", "3", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["graham cracker crumbs", "maple syrup", "canola oil", "kudzu", "vanilla-flavored soymilk", "agar-agar flakes", "maple syrup", "orange, zest of", "cardamom", "sea salt", "vanilla", "mangoes"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 183.9 [FatContent] 5.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 150.6 [CarbohydrateContent] 33.9 [FiberContent] 1.5 [SugarContent] 24.6 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a bowl, mix the 3 crust ingredients together; evenly press onto bottom and up side of 9-inch pie plate; set aside. Now, make filling: In a small bowl, dissolve kudzu in 2 tbsp of the soy milk; set aside. In a saucepan, combine remaining soy milk, agar-agar, maple syrup, orange zest, cardamom and salt; bring to a boil. Reduce heat and simmer for 5 minutes. Add dissolved kudzu; cook, stirring constantly, until thickened enough to coat back of wooden spoon. Add vanilla. Fold in pureed mango; stir for 1 minute or until combined. Remove from heat. Pour filling into crust. Refrigerate for 1 hour or until set. Pie can be covered and refrigerated for up to 3 days.
[Name] Uncle Charly's Fish Cakes [AuthorId] 21730 [AuthorName] Izzy Knight [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-28T14:00:00Z [Description] No one will be able to resist these heaven-sent fish cakes. And they are incredibly easy. Give it a try and you will thank Uncle Charly. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Canadian", "Potluck", "Winter", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "2", "2", "2", "2", NA, "3/4", "2", "3/4", "2"] [RecipeIngredientParts] ["salmon", "potato", "onions", "parsley", "chives", "parmesan cheese", "eggs", "butter"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 363.0 [FatContent] 19.1 [SaturatedFatContent] 9.7 [CholesterolContent] 176.6 [SodiumContent] 555.1 [CarbohydrateContent] 21.2 [FiberContent] 1.6 [SugarContent] 2.1 [ProteinContent] 25.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Medium size bowl, combine salmon, potatoes, cream, onion, peppers, parslye, and chives. salt and pepper to taste. Shape into four cakes. Coat with Parmesan cheese. Dip cake in beaten egg, let the excess run off, then coat with bead crumbs. Heat butter in non-stick pan. About 2 minutes each side. Great with a bed of couscous salad!
[Name] Stuffed Tortillas [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-28T14:00:00Z [Description] This takes a bit of time to make but it's worth it. Especially if you're trying to feed a brood! If you're in a hurry, however, you could use store-bought salsa instead of making your own sauce. As a special treat, I also like to take one avocado and blend it with two spoonfuls of yogurt to make a creamy sauce for the tortillas. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Black Beans", "Beans", "Vegetable", "Mexican", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1/4", "2", "1", "1", "1", "3", "1", "1", "2", "1", "1", "1 1/2", "2", "2", "12", "1", "3/4"] [RecipeIngredientParts] ["onion", "garlic", "tomatoes", "tomato paste", "red wine vinegar", "salt", "pepper", "fresh coriander", "onion", "carrot", "sweet pepper", "garlic", "chili powder", "dried oregano", "ground cumin", "black beans", "corn", "lime juice", "7-inch flour tortillas", "cheddar cheese", "sour cream", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 628.8 [FatContent] 20.8 [SaturatedFatContent] 9.3 [CholesterolContent] 34.7 [SodiumContent] 1174.3 [CarbohydrateContent] 91.1 [FiberContent] 14.7 [SugarContent] 15.3 [ProteinContent] 23.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Line two 9 x 13 baking pans with tin foil, set aside. Make sauce by sauteing onions, garlic in a saucepan until soft. Add remaining sauce ingredients, except coriander. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in coriander. While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan. Cook until vegetables are softened (about 5 minutes]. Add jalapeno pepper, chili powder, oregano and cumin. Cook for 1 more minute, remove from heat. Stir in beans, corn, lime juice and coriander. Mix well. To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish. Repeat, leaving yourself with 1/4 cup cheddar. Pour sauce evenly over finished tortillas. Cover with aluminium foil and bake at 350 degrees for 25 minutes. Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes. Serve with a dollop of sour cream.
[Name] Easy Onion Pot Roast [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2002-01-28T14:27:00Z [Description] While I tend to make pot roast differently each time I make it, this recipe has been a frequent success. Note that, excepting the worcestershire sauce, this is a salt-free recipe. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Vegetable", "Meat", "Canadian", "Kid Friendly", "Kosher", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "4", "1", "1", "1/2", "1", "2", "2", "2"] [RecipeIngredientParts] ["onions", "garlic", "black pepper", "thyme", "water", "Worcestershire sauce", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 36.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16.9 [CarbohydrateContent] 8.8 [FiberContent] 1.0 [SugarContent] 2.7 [ProteinContent] 0.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F degrees. In a large casserole dish or Dutch oven or roaster (it should be able to go on the burner as well as go in the oven], spread half the onions. Rinse roast under the tap, pat dry with paper towel, and place on onion mixture. Cover with remaining onions and all the garlic; sprinkle pepper and thyme over top. Mix together the 1 cup water and worcestershire, and pour over roast. Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender. (I turn the roast over after half the cooking time has past, although the original recipe did not call for it] Place meat and onions on a serving platter and cover loosely with foil to keep warm; if you let the roast stand for 10 to 15 minutes it will be easier to carve. Meanwhile, add enough liquid to the pot, if necessary, so you have 2 cups (use water, wine, beef broth, whatever you wish-- I use beef broth and red wine combined, usually]; skim off any visible fat. Dissolve the cornstarch in the 2 tbsp cold water; stir into pan juices. Cook over medium-high heat, stirring, for about 3 minutes or until the gravy is boiling and is thickened. Strain gravy if desired, carve roast into thin slices, and serve.
[Name] Potato Chip Sugar Cookies [AuthorId] 18391 [AuthorName] najwa [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-28T14:27:00Z [Description] These are addictive!! I made them once when i was at my parents .. an hour later they were all gone :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/34/9/FUvQz4VcTFeWhL8tv1ZC_potato-chip-cookies-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/34/9/MTtybkitSKA8nrFaoQLV_potato-chip-cookies-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/34/9/hejJDNqqRaOoYLTFraFL_potato-chip-cookies-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/34/9/picZJouBZ.jpg" ] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["butter", "icing sugar", "vanilla", "flour", "walnuts", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 195.3 [FatContent] 14.1 [SaturatedFatContent] 5.6 [CholesterolContent] 27.2 [SodiumContent] 112.0 [CarbohydrateContent] 15.9 [FiberContent] 0.9 [SugarContent] 5.1 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Cream butter and sugar, mix in vanilla and egg yolk. Add 1/3 the flour, mix well. Repeat twice. Add potato chips and walnuts (if using] and mix until well blended. Drop small amount onto cookie sheet, press down lightly. Bake for 15 minutes or until done. Sprinkle with icing sugar while still hot from the oven.
[Name] Steak & Mushroom Casserole [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-28T14:27:00Z [Description] Make and share this Steak & Mushroom Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "2", "2", "1", "2/3", "2", "1", "1/4", "1/4", "4"] [RecipeIngredientParts] ["bacon drippings", "mushrooms", "onions", "buttermilk", "parsley", "salt", "pepper", "dry mustard", "potatoes"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 264.6 [FatContent] 12.1 [SaturatedFatContent] 4.3 [CholesterolContent] 9.3 [SodiumContent] 761.5 [CarbohydrateContent] 34.6 [FiberContent] 4.1 [SugarContent] 5.3 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown steaks in drippings. Remove from skillet. Sauté mushrooms and onion slices until tender. Drain steaks, mushrooms and onion slices on paper towels. Combine soup, buttermilk, parsley and seasonings, blending till smooth. Place alternate layers of potatoes, onion and mushroom slices, steak and sauce in greased 2 1/2-quart casserole. Bake uncovered in 350° oven for 1 hour, or till potatoes are tender.
[Name] Shirley's Yummy Dinner Rolls [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT25M [PrepTime] PT4H [TotalTime] PT4H25M [DatePublished] 2002-01-28T14:27:00Z [Description] These may take a little time, but they will melt in your mouth. Shirley made these at all our family gatherings at their house and they are worth the trouble. Thanks Shirley! [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "Weeknight", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["5 -6", "1/2", "1 1/2", "2", "1", "2/3", "1/4", "2"] [RecipeIngredientParts] ["unsifted flour", "sugar", "salt", "active dry yeast", "milk", "water", "oleo", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 94.8 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 12.7 [SodiumContent] 119.5 [CarbohydrateContent] 16.5 [FiberContent] 0.6 [SugarContent] 2.8 [ProteinContent] 2.5 [RecipeServings] 36.0 [RecipeYield] 36 rolls [RecipeInstructions] In a large bowl, mix 2 cups of flour, sugar, salt and UNDISSOLVED Yeast. Combine, milk waterand margarine in a sauce pan. Heat over low heat until very warm (butter does not need to melt]. Gradually add to dry ingredients and beat 2 minutes. Add eggs and 3/4 cup flour; beat 2 more minutes. Stir in enough more flour to make a stiff dough. Turn out on a lightly floured board. Knead until smooth and elastic, about 10 minutes. Cover with plastic wrap and then a towel; let rise 20 minutes. Punch down dough. Form into round balls and place in greased pan. Brush with oil. Cover pans (loosely] with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator and uncover CAREFULLY. Let stand at room temperature 10 minutes. BAKE AT 375° for 20 to 25 minutes or until done. When done brush with butter and enjoy!
[Name] Spinach Bread [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-28T14:27:00Z [Description] This is a beautiful potluck item, besides tasting like a little bit of heaven. I've made it for years and got the recipe from one of our potlucks at work years ago. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["frozen chopped spinach", "breakfast sausage", "garlic", "mozzarella cheese", "mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 561.3 [FatContent] 26.1 [SaturatedFatContent] 9.8 [CholesterolContent] 70.1 [SodiumContent] 1325.9 [CarbohydrateContent] 53.8 [FiberContent] 4.2 [SugarContent] 5.1 [ProteinContent] 27.2 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] ["Fry and scramble sausage in frying pan.", "Drain off fat.", "In a bowl, mix sausage, spinach, garlic, Italian seasoning, and half of mozzarella cheese; mix well.", "With rolling pin, roll out dough very thin in a rectangle. Sprinkle 1/2 the sausage mixture on 1 loaf of bread and fold sides in and pin with toothpicks to hold.", "Put on cookie sheet.", "Do other loaf the same way.", "Brush with egg white and bake at 350° for 25 minutes or till light golden brown.", "Let cool a little.", "Slice into about 2 inch slices and ENJOY!" ]
[Name] Orange Cream Pie [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-01-28T14:27:00Z [Description] The ORANGE CREAM PIE is extremely good during hot weather, very refreshing. Young people just love it as it tastes just like a "CREAMSICLE". About 22 years ago an East Indian friend suggested that I make this recipe as it was always a special dessert in certain parts of India. I made some modifications to the recipe and everyone tells me that it is better than the original recipe. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Asian", "Indian", "Kid Friendly", "< 60 Mins", "Oven", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/2", "1/4", "1", "1", "1", "1/2", "1/2", "1", "1", "1/2", "3", "1/2", "1/2", "3", "1", "1/4"] [RecipeIngredientParts] ["pecans", "margarine", "butter", "all-purpose flour", "orange gelatin", "boiling water", "cold water", "lemon juice", "powdered sugar", "powdered sugar", "mandarin orange segments", "chocolate"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 357.2 [FatContent] 24.6 [SaturatedFatContent] 9.7 [CholesterolContent] 40.8 [SodiumContent] 173.7 [CarbohydrateContent] 33.6 [FiberContent] 2.0 [SugarContent] 25.4 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 1 nine inch pie [RecipeInstructions] PIE CRUST----------. In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well. Add margarine or butter and blend using a pastry blender or a fork. Preheat oven to 350 F degrees. Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil. Dust with 1 tablespoon of flour. Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish]. Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon. Bake in preheated 350 F oven for 10 minutes. Remove from oven and let cool. FILLING----------. In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water. Add 1/2 cup of cold water and let cool for about 15 minutes. Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix. Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN. Remove from freezer and break up the jelly mixture using a whisk. In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens. Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened. Add whipped cream to the jelly and fold in, (DO NOT BEAT]. Pour mixture into the cooled pie shell. Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set. TOPPING----------. In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened. Add orange extract and gradually add powdered sugar and continue beating until thickened. Before serving pie, spread whipped cream over entire top of pie. Place and arrange orange segments on top of whipped cream creating a pattern if desired. Sprinkle with grated sweetened chocolate. Serve pie chilled, not frozen.
[Name] Flaky Angel Biscuits [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-28T14:27:00Z [Description] These yeast biscuits do not have to rise. I got this recipe from my wonderful mother-in-law many years ago. I wish she was still here to enjoy them with me. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/35/4/9dGwmmP3TtqyhmQjYqF5_Angel%20Biscuits%20again.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/35/4/picXmvf39.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/35/4/picmI9j2O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/35/4/picMDEki2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/35/4/picbxtQkQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/35/4/picCVvdpm.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "High In...", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "5", "1", "3", "4", "1", "1", "2"] [RecipeIngredientParts] ["water", "self-rising flour", "baking soda", "baking powder", "sugar", "salt", "shortening", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 179.8 [FatContent] 9.0 [SaturatedFatContent] 2.3 [CholesterolContent] 0.8 [SodiumContent] 547.1 [CarbohydrateContent] 21.3 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 3.4 [RecipeServings] 24.0 [RecipeYield] 24 biscuits [RecipeInstructions] ["Dissolve yeast in lukewarm water.", "Into a large bowl, sift flour with other dry ingredients.", "Cut in shortening.", "Add Buttermilk.", "Then add yeast mixture.", "Stir until all flour is dampened.", "Knead on floured board a minute or two.", "Roll out to desired thickness and cut with biscuit cutter.", "Bake at 400° for about 12 to 15 minutes or till lightly browned.", "This dough may be placed in the refrigerator after mixing and used as needed for a couple of weeks.", "Biscuits do not have to rise before baking." ]
[Name] Broiled Blue cheese Tenderloin Steaks [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-28T14:27:00Z [Description] The broiling time depends on how rare or how well done you want your steak the times here produce a medium steak. Very tasty! Watch so you don't over or under cook them [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Canadian", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "4", "4", "2", "2", NA, "2"] [RecipeIngredientParts] ["beef tenderloin steaks", "cream cheese", "blue cheese", "plain yogurt", "onions", "garlic", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.5 [FatContent] 3.5 [SaturatedFatContent] 2.2 [CholesterolContent] 10.7 [SodiumContent] 63.6 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cream cheese, blue cheese, yogurt, onion, salt& pepper. Rub both sides of the steaks with the garlic (use the back of a teaspoon]. Place steaks under broiler (heat the broiler first for a few minutes] 2-3\" from heat& broil for 5-6 minutes. Turn& broil 3-4 minutes. Top each steak with equal amounts of the cheese mixture& broil an additional 2-3 minutes. Garnish with parsley.
[Name] Low, Low Fat Muffins [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-28T14:27:00Z [Description] Make and share this Low, Low Fat Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/35/6/picJM9uxr.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Canadian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/2", "1/2", "1/2", "1/3", "2", "1/4", "1"] [RecipeIngredientParts] ["flour", "brown sugar", "baking powder", "salt", "skim milk", "orange marmalade", "orange marmalade", "egg substitute"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 137.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.3 [SodiumContent] 212.1 [CarbohydrateContent] 30.4 [FiberContent] 0.7 [SugarContent] 12.7 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 12 Muffins [RecipeInstructions] Heat oven to 400F and put paper liners in 12 muffin cups. Mix all the dry ingredients, mix well. Mix the milk, juice,1/3 cup marmalade, egg substitute and peel, mix well. Add juice mixture to dry ingredients and mix only until the dry ingredients are moistened. Do not over mix. Divide among the cups. Add a dab of orange marmalade to the top of each muffin and with a tooth pick. swirl it around the batter so it looks a bit like a ribbon running around the muffin. Bake muffins until tops are firm& golden about 20 minutes. Cool on wire rack for 5 minutes.
[Name] Pasta, Nuts, and Cheese [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-28T14:27:00Z [Description] I don't remember where I saw the original of this recipe, but I changed it a bit. The spice amounts are relative. I put it conservatively, as most people don't like it as spicy as Barb and I do. Jazz it up as much as you like. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] [NA, "1/4", "1/4", "1/4", "1", "1", "1/2", "1", "2", "1 -2", NA] [RecipeIngredientParts] ["angel hair pasta", "linguine", "walnuts", "pine nuts", "butter", "margarine", "olive oil", "gorgonzola", "dried basil", "tarragon", "garlic powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.1 [FatContent] 50.2 [SaturatedFatContent] 13.1 [CholesterolContent] 40.6 [SodiumContent] 514.4 [CarbohydrateContent] 10.4 [FiberContent] 3.9 [SugarContent] 2.5 [ProteinContent] 15.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Be careful toasting the nuts; take them off the fire before they turn brown, as they will continue to cook in the hot skillet for a minute or two. In your favorite skillet (preferably black iron] melt butter and add olive oil. Saute the nuts until just a few of them turn brown. Take it off the heat, the nuts will continue to cook for a while. Stir and shake frequently. Dump the nuts into the pasta, add the cheese, and toss to coat. Enjoy!
[Name] Blueberry Peach Cobbler [AuthorId] 23584 [AuthorName] Jo2678 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-28T14:27:00Z [Description] A delicious easy healthy cobbler. I love the way the peaches and blueberries taste and how they mix together. This cobbler's moist bread is halfway inbetween cake and biscuit. A definite winner! It's one of my favorites! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/35/8/picGkbQOY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/35/8/picgKk91M.jpg"] [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "skim milk", "blueberries"] [AggregatedRating] 4.5 [ReviewCount] 26.0 [Calories] 244.1 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.7 [SodiumContent] 343.5 [CarbohydrateContent] 56.6 [FiberContent] 1.6 [SugarContent] 32.5 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In a bowl, combine the flour, sugar, baking powder and salt. Add milk and mix well. Lightly spray casserole dish with nonstick cooking spray and pour batter into dish. Pour fruit ontop of batter. Bake 1 hour until golden brown and set. Delicious hot or cold.
[Name] Kelly's Pot Stickers [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-01-28T14:27:00Z [Description] I adapted this recipe from the back of the package of wonton wrappers. They can be a little "putsy" to make, but SO good - I get asked to make them again & again! Be creative with the meats & veggies - chicken or shrimp will work. Add any other firm veggies you have on hand - celery, beans sprouts, water chestnuts, etc. You can make these ahead & just reheat for guests. Enjoy!!! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "< 60 Mins", "Steam"] [RecipeIngredientQuantities] ["1/2", "1", "3", "1", "1", "1 1/2", "1/2", "1/2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["cabbage", "green onions", "carrot", "garlic clove", "soy sauce", "ground ginger", "wonton wrappers", "chicken broth", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 181.8 [FatContent] 12.7 [SaturatedFatContent] 4.6 [CholesterolContent] 41.2 [SodiumContent] 192.8 [CarbohydrateContent] 5.8 [FiberContent] 1.3 [SugarContent] 1.6 [ProteinContent] 10.8 [RecipeServings] 4.0 [RecipeYield] 50 appetizers [RecipeInstructions] Combine first 8 ingredients (pork thru sesame oil]. Lay several wonton wrappers on a flat surface and place 1 tsp of filling in the center of wrapper. (Do a few at a time so wrappers don't dry out]. Make a paste of constarch& water (to seal dumplings]. Fold& seal into a triangular shape. Then fold all three\"points\" in (makes a\"diaper\" shape!] making sure to seal all seams with paste. In a large nonstick skillet with a tight fitting lid, place 2 tbs of veggie oil. Heat oil& fry dumplings, a few at a time, until golden brown on both sides. Add about 1/3 cup chicken broth to skillet, cover& steam about 8 minutes. Repeat, adding oil& broth as needed, until all stickers are done. Dipping sauce: Reduce a mixture of brown sugar, soy sauce and minced garlic until it is thick enough for dipping.
[Name] White Chocolate Cream Cheese Frosting [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-28T14:27:00Z [Description] This recipe comes from "The Cake Bible" by Rose Levy Beranbaum. This ivory-colored buttercream is mellow and creamy - a perfect compliment for cheesecake. It makes an unusual and spectacular presentation because it pipes wonderfully and is the identical color of the cheesecake within. White chocolate adds firmness, texture, sweetness, and an undefinable flavor [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["24", "4", "2", "1/4"] [RecipeIngredientParts] ["white chocolate baking bar", "cream cheese", "unsalted butter", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 67.4 [FatContent] 6.0 [SaturatedFatContent] 3.8 [CholesterolContent] 13.8 [SodiumContent] 22.3 [CarbohydrateContent] 2.9 [FiberContent] 0.0 [SugarContent] 2.7 [ProteinContent] 0.8 [RecipeServings] 150.0 [RecipeYield] 13 cups (frosts a three tier cake) [RecipeInstructions] ["Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 F] on low heat.", "The water must not touch the bottom of the bowl.", "Remove the pot from the heat and stir until the chocolate begins to melt.", "Return to the heat if the water cools, but be careful it does not get too hot.", "Stir until smooth.", "(The chocolate may be melted in a microwave on high power if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.] Allow the chocolate to cool to room temperature, stirring occasionally.", "In a mixing bowl beat the cream cheese (preferably with a flat beater] until smooth and creamy.", "Gradually beat in the cooled chocolate until smoothly incorporated.", "Beat in the butter and lemon juice.", "Use at once or to ensure smoothness rebeat at ROOM TEMPERATURE (to prevent it from curdling] before frosting.", "Store: 1 day room temperature, 2 weeks refrigerated, 2 months frozen.", "Allow to come to room temperature before rebeating.", "Pointers for success: Do not overheat the chocolate and stir constantly while melting.", "Be sure no moisture gets into the melted chocolate.", "Beat constantly while adding the chocolate to prevent lumping.", "If lumping should occur, it can be remedied by pressing the buttercream through a fine strainer.", "Buttercream may separate slightly if room temperature is very warm.", "This can be corrected by setting the bowl in ice water and whisking the mixture.", "The buttercream becomes spongy on standing.", "Rebeat to restore smoothy creamy texture.", "Use ice to chill your hand during piping to maintain firm texture of the buttercream." ]
[Name] Burger Stew [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-28T14:27:00Z [Description] Make and share this Burger Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "European", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1 1/2", NA] [RecipeIngredientParts] ["ground beef", "chopped tomatoes", "basil", "garlic", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.4 [FatContent] 13.0 [SaturatedFatContent] 4.6 [CholesterolContent] 63.7 [SodiumContent] 568.0 [CarbohydrateContent] 12.8 [FiberContent] 1.3 [SugarContent] 1.9 [ProteinContent] 18.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook ground beef in dutch oven, breaking up and stirring until done. Drain fat. Add vegetables, tomatoes, basil, garlic and broth. Bring to a boil. Add noodles, reduce heat to med. Cover and cook 15 minutes. Season with salt and pepper.
[Name] Peach Custard Pie [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-28T14:27:00Z [Description] This recipe is indeed easy as pie. And it is delicious! I have always used fresh peaches but I'm sure canned peaches, well drained, would work well, too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/36/3/piccaeqds.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "6", "4", "1", NA] [RecipeIngredientParts] ["minute tapioca", "eggs", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 412.4 [FatContent] 13.6 [SaturatedFatContent] 3.6 [CholesterolContent] 124.0 [SodiumContent] 224.0 [CarbohydrateContent] 68.0 [FiberContent] 3.7 [SugarContent] 50.9 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle tapioca on bottom of shell. Slice peaches into shell. Combine eggs and sugar and pour over peaches. Sprinkle with cinnamon and dot with butter. Bake 10 minutes at 400, then 45-50 minutes at 350. Cool and Serve- Keep refrigerated.
[Name] Cream Cheese Cookies [AuthorId] 3288 [AuthorName] TishT [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-28T14:27:00Z [Description] Make and share this Cream Cheese Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/36/4/picDO2OmB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/36/4/Hxzb7jnTIiuIXkKfGUx3_FullSizeRender.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18364/PB7QC9CfS1a3cLqfNyKF_FullSizeRender.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/36/4/piciorn4T.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/36/4/pic13JnTv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/36/4/picOGOqD1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/36/4/piccvvehb.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "2 1/2"] [RecipeIngredientParts] ["butter", "cream cheese", "sugar", "vanilla extract", "flour"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 107.9 [FatContent] 6.1 [SaturatedFatContent] 3.8 [CholesterolContent] 20.8 [SodiumContent] 53.1 [CarbohydrateContent] 12.3 [FiberContent] 0.2 [SugarContent] 5.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 36-40 cookies [RecipeInstructions] Preheat oven to 325 degrees F Lightly grease cookie sheets. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls onto cookie sheet (or use a cookie press]. If desired, make an indentation in the center with your thumb or other object; fill with preserves, or press candy into center. Bake for 15 minutes in preheated oven. Cookies should be pale.
[Name] Creamy Red Potatoes [AuthorId] 29713 [AuthorName] Karen [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-01-28T14:27:00Z [Description] Make and share this Creamy Red Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1", "1"] [RecipeIngredientParts] ["small red potatoes", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 277.7 [FatContent] 14.2 [SaturatedFatContent] 8.8 [CholesterolContent] 44.1 [SodiumContent] 516.7 [CarbohydrateContent] 32.0 [FiberContent] 3.5 [SugarContent] 2.1 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place potatoes in a slow cooker/crockpot. In a small mixing bowl, beat cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender. Cook on medium or high to finish sooner.
[Name] Lebanese Laban Bil Bayd (Eggs in Yogurt Garlic Sauce) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-01-28T14:31:00Z [Description] This is usually a first course dish. If you wish do the eggs in individual dishes just make sure you divide the yogurt and garlic sauce evenly The cooking time includes the time to make the cooked yogurt. The "Lebanese Laban Mutboukh (Cooked Yogurt)" recipe is #18138. [Images] character(0) [RecipeCategory] Lebanese [Keywords] ["Southwest Asia (middle East]", "Asian", "Free Of...", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1/4", "6"] [RecipeIngredientParts] ["Lebanese Laban Mutboukh (Cooked Yogurt]", "garlic", "dried mint", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.8 [FatContent] 12.7 [SaturatedFatContent] 6.4 [CholesterolContent] 231.8 [SodiumContent] 71.6 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make the cooked yogurt and leave to simmer. Crush the garlic with 1/2 tsp salt and blend in the mint (crush the mint so it is a course powder]. Heat the clarified butter in a fry pan and add the garlic mixture, stir fry for 5 minutes. Pour the cooked yogurt into a shallow ovenprrof dish. Break the eggs and place them evenly on the yogurt (careful not to break the eggs]. Pour the garlic butter mixture over the eggs and bake for 15-20 minutes until the eggs are cooked (hard].
[Name] Tagleroni [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-28T14:31:00Z [Description] Quick and easy casserole from the 1970's. Can be made quickly after work on a busy day and kids seem to enjoy it too. [Images] character(0) [RecipeCategory] Potluck [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "garlic cloves", "green bell pepper", "tomato sauce", "hamburger", "corn", "pitted black olives", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 797.2 [FatContent] 32.9 [SaturatedFatContent] 14.4 [CholesterolContent] 179.6 [SodiumContent] 786.5 [CarbohydrateContent] 80.6 [FiberContent] 6.6 [SugarContent] 6.8 [ProteinContent] 47.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook noodles. Saute onions, garlic, and green pepper. Add hamburger. Cook until brown. In 9 x 13 baking dish add noodles, and remaining ingredients (except cheese] with hamburger mix. Cover with grated cheese. Bake at 350 until cheese is melted. (about ten to fifteen minutes].
[Name] Spicy Lamb Tagine with Couscous [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H45M [PrepTime] PT15M [TotalTime] PT2H [DatePublished] 2002-01-28T14:31:00Z [Description] Very, very good Moroccan stew over fluffy couscous.Delicious for dinner tonight!!Wonderfull change! from Reader's digest. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lamb/Sheep", "Meat", "Canadian", "Moroccan", "African", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1 1/2", "2", "1/2", "2", "1", "1", "10 -12", NA, NA, "4 1/2", "6", "3 1/2", "12", "2", "2", "10", NA, NA] [RecipeIngredientParts] ["lean lamb leg steak", "onions", "garlic", "cayenne pepper", "cinnamon sticks", "ground ginger", "paprika", "saffron strands", "turmeric", "carrots", "zucchini", "tomatoes", "fresh coriander", "fresh parsley", "couscous", "fresh coriander", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 263.9 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 32.4 [CarbohydrateContent] 57.7 [FiberContent] 6.1 [SugarContent] 15.6 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim any fat off the lamb and cut it into 1 inch cubes. Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover. Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes. Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes. Meanwhile, following package directions, prepare enough couscous for 6 people. Add salt to taste. To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley. Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.
[Name] Easy Beef & Pasta [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-28T14:31:00Z [Description] Make and share this Easy Beef & Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "16"] [RecipeIngredientParts] ["boneless beef top sirloin steak", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.2 [FatContent] 22.2 [SaturatedFatContent] 8.0 [CholesterolContent] 76.0 [SodiumContent] 480.5 [CarbohydrateContent] 10.2 [FiberContent] 0.9 [SugarContent] 6.2 [ProteinContent] 22.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] SLICE beef into very thin strips. In medium skillet over medium heat, heat oil. Add beef and cook until beef is browned and juices evaporate, stirring often. ADD soup, water and pasta combination. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until beef and vegetables are done, stirring occasionally.
[Name] Siesta Fiesta Pie [AuthorId] 29268 [AuthorName] Amber Dawn [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-28T14:31:00Z [Description] This is from a book called "Make Ahead Meals". The Siesta Fiesta comes from being to rest if you already had it made in your freezer! You can combine all of the ingredients except cheese and cornbread mix and freeze in a large freezer bag. When you are ready to fix it, thaw it and go from there! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "< 60 Mins", "Oven", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "garlic", "salt", "chili powder", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 453.6 [FatContent] 23.4 [SaturatedFatContent] 8.8 [CholesterolContent] 69.7 [SodiumContent] 1870.9 [CarbohydrateContent] 36.9 [FiberContent] 4.9 [SugarContent] 10.1 [ProteinContent] 23.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except cornbread and cheese. Pour into a 2 quart casserole dish. Preheat oven to 375 degrees. Prepare cornbread according to mix and spread over meat mixture. Sprinkle with cheese and bake 30 to 40 minutes until cornbread is done and meat is bubbly.
[Name] Jambalaya One Dish [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-28T14:31:00Z [Description] Make and share this Jambalaya One Dish recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "White Rice", "Pork", "Poultry", "Rice", "Meat", "Creole", "Spicy", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1", "1/3", "1", "1/2", "1/2"] [RecipeIngredientParts] ["boneless chicken breast", "Italian pork sausage", "garlic powder", "garlic", "MINUTE White Rice", "large shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.1 [FatContent] 28.8 [SaturatedFatContent] 8.7 [CholesterolContent] 165.8 [SodiumContent] 1327.4 [CarbohydrateContent] 29.4 [FiberContent] 2.1 [SugarContent] 3.7 [ProteinContent] 36.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium skillet over medium heat, HEAT oil in skillet. Add chicken, sausage and garlic and cook 5 minutes or until browned. Pour off fat. ADD soup and picante sauce. Heat to a boil. Stir in rice, shrimp and peas. Reduce heat to low. Cover and cook over low heat 5 min. or until chicken and sausage are no longer pink and most of liquid is absorbed.
[Name] Slow Boat to China [AuthorId] 29813 [AuthorName] Lisa in Oregon [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2002-01-28T14:31:00Z [Description] Make and share this Slow Boat to China recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["ground beef", "celery", "onion", "butter", "soy sauce", "water"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 439.6 [FatContent] 24.3 [SaturatedFatContent] 9.5 [CholesterolContent] 84.7 [SodiumContent] 1371.0 [CarbohydrateContent] 28.0 [FiberContent] 1.2 [SugarContent] 2.8 [ProteinContent] 25.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground beef and half way through add celery and onion. Drain fat; add the butter. In a bowl mix the soup, soy sauce, water, rice, and meat mixture; stir well. Pour mixture into a greased baking dish. Cover and bake at 350 degrees Fahrenheit for 1 hour or so. I have used Minute rice for this and it has come out just as good as regular rice. I have also used cream of potato soup instead of cream of mushroom soup and it was great!
[Name] Apricot Oatmeal Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-28T14:31:00Z [Description] Make and share this Apricot Oatmeal Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/3/picDxkcmf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/3/pic8VcpUT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/3/piczLIiZM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/3/picsVmSiT.jpg"] [RecipeCategory] Breads [Keywords] ["Dessert", "Canadian", "Kid Friendly", "Broil/Grill", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/4", "1", "1 1/4", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "2", "3/4", "3", "1/2", "3", "1", "1/2"] [RecipeIngredientParts] ["boiling water", "oats", "whole wheat flour", "baking powder", "baking soda", "salt", "nutmeg", "margarine", "brown sugar", "eggs", "margarine", "brown sugar", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 569.5 [FatContent] 24.1 [SaturatedFatContent] 6.5 [CholesterolContent] 50.3 [SodiumContent] 583.4 [CarbohydrateContent] 84.4 [FiberContent] 5.7 [SugarContent] 56.9 [ProteinContent] 8.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Cake----------. Pour boiling water over oats. Stir and set aside. Combine next 5 dry ingredients. Cream margarine, brown sugar and eggs together until light. Stir in oats, flour mixture and apricots. Blend thoroughly. Spread batter into 9 inch square pan sprayed with veggie spray. Bake at 350 degrees for 35 to 40 minutes. Topping----------. Prepare topping while cake is baking. Melt margarine in small saucepan. Stir in remaining ingredients. Spread evenly on warm cake. Broil 6 inches below element for 3 to 5 minutes or until golden. Cool.
[Name] Cheesy Tuna Noodle & Pea Casserole [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-28T14:50:00Z [Description] Make and share this Cheesy Tuna Noodle & Pea Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/5/picn1oXpb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/5/picCt1hTw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/5/picxX4qn8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/5/picVSsaBm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/5/picg5TH4m.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/5/picprb8dP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/5/pic7n6QE9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/5/pic2jllnu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/5/piczMYcXq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/5/picXQqHhP.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Canadian", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["milk", "tuna", "cheddar cheese", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 413.3 [FatContent] 18.2 [SaturatedFatContent] 8.5 [CholesterolContent] 87.5 [SodiumContent] 641.6 [CarbohydrateContent] 36.9 [FiberContent] 3.2 [SugarContent] 3.2 [ProteinContent] 25.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare noodles according to package directions. Add peas for last 5 minutes of cooking time. Drain. In 8 cup casserole, combine soup, milk, tuna and half of cheese, stir in noodles and peas. Top with remaining cheese. Sprinkle with paprika. bake at 400 degrees for 20 to 25 minutes or until bubbling and hot.
[Name] Cerelac-Marrow-Veggie mash [AuthorId] 29891 [AuthorName] Ehud1417 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-28T14:50:00Z [Description] This was fed to me by my Gran. I was a fussy baby and was losing weight fast! After this, the way I grew!! It's home-made and very nutrious. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "500", "1", "3 -4", NA] [RecipeIngredientParts] ["celeriac", "beef bones with marrow", "carrot", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 31.7 [CarbohydrateContent] 2.9 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 0.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] first clean bones well. Put in a pressure cooker with 3-4 cups of water. add salt, and vegetables after cooking remove bones, scoop out marrow, add bran/wheat mash (CERELAC] mix/mash well, cool.
[Name] Cranachan (Scottish soft fruit brose) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2002-01-28T14:50:00Z [Description] This recipe combines traditional Scottish produce to good effect, creating a mouthwatering desert that is a delightful treat whenever fresh soft fruit is in season. Although this elegant desert is popular across Scotland, it is consumed in enormous quantities in the Loch Ness area and in the Northeast of Scotland where huge, fat, juicy raspberries abound in late summer. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Grains", "Scottish", "European", "Low Protein", "Summer", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "10", "3", "3", "12"] [RecipeIngredientParts] ["old-fashioned oatmeal", "honey", "fresh raspberries"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 419.0 [FatContent] 27.9 [SaturatedFatContent] 16.6 [CholesterolContent] 97.9 [SodiumContent] 29.2 [CarbohydrateContent] 34.6 [FiberContent] 7.0 [SugarContent] 17.0 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toast the oatmeal under a broiler, turning occasionally with a spoon or spatula, until it is golden brown. Allow the oatmeal to cool. Whip the cream until it is very stiff and then mix in the honey, whisky and oatmeal. Layer the raspberries with the cream mixture in four tall glasses, cover with Kling or Saran wrap and refrigerate. Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.
[Name] Jo Mama's Sweet Potato Pie [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-01-28T14:50:00Z [Description] I have been on a quest to find the best (at least my family's favorite) sweet potato pie. This has been the reigning champion to all since 1992. At Thanksgiving, I cook it and a new contender each year. I am adding strong contenders to my cookbook as well. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/8/pici5k3r0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/37/8/pic5KDpXf.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Christmas", "Thanksgiving", "Weeknight", "Oven", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "4", "1", "1 1/2", "1 1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["sweet potatoes", "butter", "eggs", "granulated sugar", "brown sugar", "nutmeg", "vanilla", "cinnamon", "milk"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 383.8 [FatContent] 22.1 [SaturatedFatContent] 10.4 [CholesterolContent] 125.6 [SodiumContent] 275.3 [CarbohydrateContent] 41.5 [FiberContent] 1.7 [SugarContent] 26.4 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Blend sweet potatoes with butter. Add eggs, sugar, nutmeg, vanilla and cinnamon; stir in milk. Turn into pastry shell and bake at 350 degrees for 1 1/2 hours.
[Name] No Way Casserole [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-28T14:55:00Z [Description] Make and share this No Way Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "hamburger"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 352.5 [FatContent] 12.5 [SaturatedFatContent] 4.1 [CholesterolContent] 50.7 [SodiumContent] 714.8 [CarbohydrateContent] 39.2 [FiberContent] 4.2 [SugarContent] 3.7 [ProteinContent] 20.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place sliced potatoes in buttered casserole dish. Next, layer meat over potatoes. Put vegetable soup on next layer. Mushroom soup on next layer. Top with chips or bread cubes. Bake till potatoes are done, about 1 hour at 350°.
[Name] Chocolate-Potato Cake [AuthorId] 29893 [AuthorName] Beve538 [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-01-28T14:55:00Z [Description] Make and share this Chocolate-Potato Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "2", "1/2", "1", "2", "4", "1", "1", "1/3", "1"] [RecipeIngredientParts] ["flour", "cocoa powder", "baking powder", "salt", "shortening", "sugar", "eggs", "mashed potatoes", "vanilla", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5717.4 [FatContent] 307.6 [SaturatedFatContent] 73.1 [CholesterolContent] 861.6 [SodiumContent] 3773.8 [CarbohydrateContent] 693.6 [FiberContent] 36.5 [SugarContent] 412.7 [ProteinContent] 89.8 [RecipeServings] nan [RecipeYield] 1 9x13 inch oblong cake. [RecipeInstructions] Mix dry ingredients together. Set aside. Cream together: shortening, and sugar. Add eggs, beat well. Add potatoes and vanilla. Blend well. Stir in dry ingredients alternately with the milk. Stir in nuts. Pour into greased/sprayed 9x13 pan. Bake 350F for 40-45 minutes or test with toothpick for doneness.
[Name] Chocolate Salami [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT4H [TotalTime] PT4H5M [DatePublished] 2002-01-28T14:55:00Z [Description] Make and share this Chocolate Salami recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/1/picvUoPBB.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Kosher", "Weeknight", "For Large Groups", "Refrigerator"] [RecipeIngredientQuantities] ["1", "8", "4", "8", "2", "2", "6", "2", "1", "3"] [RecipeIngredientParts] ["sun-dried cherries", "butter", "sugar", "pistachios", "Grand Marnier"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 138.9 [FatContent] 12.7 [SaturatedFatContent] 5.8 [CholesterolContent] 37.9 [SodiumContent] 24.3 [CarbohydrateContent] 8.2 [FiberContent] 3.2 [SugarContent] 2.7 [ProteinContent] 3.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Soak cherries in warm water, about 30 minutes. Drain well. Place chocolate in bowl with butter, over a pot of simmering water until melted. Add sugar, almonds, pistachios, biscotti, drained cherries, orange peel and Grand Marnier. Mix well. Remove from heat and add the egg yolk and mix well. Cool completely. Form salami shape by rolling mixture in a sheet of wax paper. Refrigerate 4 hours or overnight. Slice and serve.
[Name] Scottish Collops [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-01-28T14:56:00Z [Description] A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Veal", "Deer", "Lamb/Sheep", "Poultry", "Grains", "Wild Game", "Vegetable", "Meat", "Scottish", "European", "Potluck", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1 1/2", "1", "6", "14", "1", "2", "1", "2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["veal escalopes", "butter", "onion", "dry white wine", "mushroom", "ketchup", "lemon juice", "plain flour", "ground mace", "button mushroom", "lemon twist", "parsley sprig"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 129.4 [FatContent] 8.7 [SaturatedFatContent] 5.5 [CholesterolContent] 22.9 [SodiumContent] 91.7 [CarbohydrateContent] 5.0 [FiberContent] 0.3 [SugarContent] 1.9 [ProteinContent] 0.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet. Melt 1 oz. of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side. Transfer to a serving plate and keep hot. Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened. Stir in the wine and boil until almost evaporated. Stir in the stock, mushroom ketchup and lemon juice. Bring to the boil and simmer until the liquid has been reduced by about 50%. Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly. Stir in the mace. Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre. Garnish with crisp rolls, mushrooms, lemon twists and parsley. Serve remaining sauce separately.
[Name] Party Potatoes [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-28T14:57:00Z [Description] Make and share this Party Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Potluck", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/2", "1", "10", "1", "1", "1/2"] [RecipeIngredientParts] ["frozen hash browns", "O'Brien potatoes", "oleo", "pepper", "onion", "sharp cheddar cheese", "sour cream", "oleo"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 472.8 [FatContent] 37.0 [SaturatedFatContent] 15.8 [CholesterolContent] 44.4 [SodiumContent] 530.7 [CarbohydrateContent] 27.8 [FiberContent] 1.8 [SugarContent] 2.2 [ProteinContent] 10.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix first 8 ingredients and put in a 13x9x2-inch cake pan. Make topping from next 2 ingredients. Sprinkle over potatoe mixture. Cover with foil. Bake (covered] for 50 minutes at 350° till last 15 minutes. Remove foil and brown for 15 minutes. Serve hot.
[Name] Chocolate Bread [AuthorId] 28268 [AuthorName] Elmo5922 [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-01-28T15:40:00Z [Description] Make and share this Chocolate Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "1", "1/2", "1", "1/4", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "egg", "unsalted butter", "buttermilk", "sugar", "vanilla", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 2647.9 [FatContent] 100.4 [SaturatedFatContent] 39.2 [CholesterolContent] 343.3 [SodiumContent] 2768.9 [CarbohydrateContent] 411.0 [FiberContent] 25.4 [SugarContent] 216.5 [ProteinContent] 50.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["Preheat oven to 350 degrees.", "Grease a 9x5x3<U+0094> loaf pan.", "Combine all dry ingredients (except sugar] and set aside.", "Stir togethe the egg, butter, milk, sugar, and vanilla.", "Add dry ingredients and stir until evenly moistened.", "Fold in pecans (I like to toast the pecans on a cookie sheet in the oven before I start].", "Pour batter into the greased loaf pan.", "Smooth out the top.", "Bake for 45-50 minutes.", "Let bread sit in pan on a cooling rack for 10 minutes.", "Remove from pan and let cool completely." ]
[Name] Chicken In A Bag [AuthorId] 28192 [AuthorName] sea critter [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-28T15:40:00Z [Description] Make and share this Chicken In A Bag recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "6", "1", "1/2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "carrots", "potatoes", "butter", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 388.5 [FatContent] 16.7 [SaturatedFatContent] 10.0 [CholesterolContent] 65.8 [SodiumContent] 757.9 [CarbohydrateContent] 47.3 [FiberContent] 6.8 [SugarContent] 4.9 [ProteinContent] 13.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut chicken breast into chunks. Peel and slice carrots. Peel and cut potatoes into chunks. Put the above ingredients into a bowl. Add onion soup mix& water. Cut butter into pats and add. Mix thoroughly. Place into oven bag, tie and place into a 9 x 13 casserole dish. Cut slit in top of bag to vent. Bake at 350 degree for 1 hour or until potatoes and carrots are tender.
[Name] Chocolate Crunch Brownies [AuthorId] 26234 [AuthorName] nancyal [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-28T16:26:00Z [Description] I found this recipe in Country Women magazine. I had to make cookies for a church picnic, and everyone raved over these. i did sift the flour with the cocoa when i made these. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/6/piczv5n3Y.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "4", "6", "1", "2", "1/2", "1", "1", "2", "3"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "all-purpose flour", "vanilla extract", "salt", "marshmallow creme", "creamy peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 224.5 [FatContent] 12.2 [SaturatedFatContent] 5.8 [CholesterolContent] 37.1 [SodiumContent] 132.9 [CarbohydrateContent] 27.9 [FiberContent] 1.2 [SugarContent] 19.9 [ProteinContent] 3.6 [RecipeServings] 36.0 [RecipeYield] 3 dozen [RecipeInstructions] In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla, and salt. Spread into a greased 13-in x 9-in x 2-in baking pan. Bake at 350 degrees for 25 minutes or until brownies test done. Cool. Spread marshmallow creme over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat; stir in the cereal. Spread over marshmallow layer. Chill before cutting.
[Name] Garlic Beef Enchiladas [AuthorId] 27395 [AuthorName] Manda [CookTime] PT1H10M [PrepTime] PT25M [TotalTime] PT1H35M [DatePublished] 2002-01-28T16:26:00Z [Description] Enchiladas with a unique garlic flair, unlike any other enchilada I have ever tasted. The house smells WONDERFUL when these are baking. Although they do take some time to prepare, the work is definitely worth the reward! The ingredients are mostly things that you probably already have stocked in the cupboard. (Cook time includes stovetop and baking times) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/7/jhnqY3f3TgOnlpSSIOUZ-Garlic-Turkey-Enchiladas---18387-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/7/DyjYVhrRLmDWlva2Mt9K-Garlic-Turkey-Enchiladas---18387-4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/7/5gIjbyBCSEqRCj6NElrO-Garlic-Turkey-Enchiladas---18387-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/7/7YnzEvEOSk6ubU7RmjKm-Garlic-Turkey-Enchiladas---18387-1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/7/picWxQxnZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/7/picVSHPOO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/7/piczCBfMO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/7/piczXbbgs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/7/picTdCxSP.jpg" ] [RecipeCategory] Poultry [Keywords] ["Meat", "Mexican", "Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1/2", "1/4", "1", "4 -6", "1/3", "1/2", "1", "1", "2", "2", "1", "1/2", "1", "10", "2"] [RecipeIngredientParts] ["ground beef", "ground turkey", "onion", "flour", "chili powder", "salt", "garlic powder", "ground cumin", "ground sage", "stewed tomatoes", "garlic", "margarine", "flour", "beef broth", "tomato sauce", "chili powder", "cumin", "sage", "salt", "garlic powder", "flour tortillas", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 110.0 [Calories] 1899.9 [FatContent] 93.9 [SaturatedFatContent] 39.5 [CholesterolContent] 196.4 [SodiumContent] 4934.1 [CarbohydrateContent] 183.5 [FiberContent] 15.0 [SugarContent] 16.3 [ProteinContent] 80.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In saucepan, cook beef or turkey and onion until browned; drain. Add flour and seasonings. Mix well. Stir in tomatoes and bring to boil. Reduce heat, cover, and simmer 15 minutes. In another saucepan, saute garlic in butter. Stir in flour until blended. Gradually stir in broth and bring to boil. Cook and stir for 2 minutes until bubbly. Stir in tomato sauce and seasonings and heat through. Pour 1 1/2 cup sauce in 13x9 inch pan. Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese. Roll up tightly and place seam side-down over sauce in pan. Repeat with remaining tortillas and top all with remaining sauce. Cover with foil and bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.
[Name] Chicken Noodle Soup [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-28T16:26:00Z [Description] Make and share this Chicken Noodle Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/8/pic1OWdfW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/38/8/pic5TfmyE.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 -3", "2", "1", "1/2", "2 -3", "1", "8", "1", "6", NA] [RecipeIngredientParts] ["chicken breasts", "celery", "carrot", "onion", "garlic cloves", "bay leaf", "water", "chicken broth", "monterey jack cheese"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 297.0 [FatContent] 6.0 [SaturatedFatContent] 1.7 [CholesterolContent] 71.1 [SodiumContent] 73.7 [CarbohydrateContent] 44.1 [FiberContent] 2.9 [SugarContent] 2.7 [ProteinContent] 16.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Boil chicken, onions, garlic and bay leaf in broth or water until chicken can be pulled away from the bones; I prefer broth for a richer taste.", "Remove chicken and cool until you can handle it.", "Add the celery and carrots to the broth.", "Cut cooled chicken into bite size pieces.", "Return chicken to the broth.", "Simmer until veggies are almost tender.", "Add pasta to the chicken and veggies.", "Simmer until pasta and veggies are cooked.", "Add salt and pepper to taste.", "Sprinkle cheese on top if desired and stir." ]
[Name] Shelly's Salsa & Lemon Chicken [AuthorId] 29842 [AuthorName] Cooking Godess [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-28T17:38:00Z [Description] This is a great low-fat recipe and really filling. The ingredients are enough for 2 but can easily make more. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "White Rice", "Poultry", "Rice", "Meat", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "Minute Rice", "salsa", "lemon juice", "butter", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 674.9 [FatContent] 17.1 [SaturatedFatContent] 5.7 [CholesterolContent] 100.0 [SodiumContent] 929.6 [CarbohydrateContent] 87.1 [FiberContent] 3.9 [SugarContent] 4.2 [ProteinContent] 40.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put butter and lemon juice in a frying pan and simmer. Place defrosted chicken breasts in the pan, cook until done. Bring rice to a boil and set aside. Heat salsa slightly in microwave or saucepan. Put chicken on bed of rice and cover with salsa. Sprinkle with Parm and serve.
[Name] Daniel's Velvet Cake [AuthorId] 28984 [AuthorName] Fran Sondia [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-28T17:38:00Z [Description] Make and share this Daniel's Velvet Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "4", "1/2", "1", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["Jello Instant Vanilla Pudding Mix", "white vinegar", "tap water", "eggs", "cream cheese", "powdered sugar", "butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1043.4 [FatContent] 60.4 [SaturatedFatContent] 23.0 [CholesterolContent] 225.0 [SodiumContent] 1080.5 [CarbohydrateContent] 115.5 [FiberContent] 1.1 [SugarContent] 83.2 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] 1 nine ten inch pan [RecipeInstructions] Preheat oven to 300 degrees. In a large bowl mix dry ingredients: cake mix, cocoa and pudding mix together well. Then in another bowl mix water, vinegar, eggs, food coloring and oil. Mix together with dry ingredients for 1 minute. Be sure to grease pan and bake for 1 hour or until cake is done by inserting a toothpick in the center and it come out clean. Do not over bake. For the frosting: mix together all frosting ingredients until fluffy, frost and chill.
[Name] Glut [AuthorId] 29241 [AuthorName] Carole Whitmore [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-28T17:38:00Z [Description] My dad just loved to experiment in the kitchen. This was one of his recipes that we all went nuts over and he didn't end up destroying the kitchen. It is absoultely wonderful over steaks or baked potatoes. Don't be afraid of the anchovies. My 10 year old son love this. P.S. He doesn't know about the anchovies. It sounds terrible but I can promise you that it is absoultely wonderful. My dad came up with this recipe [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/39/1/picBiGgDF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/39/1/pic4xFedS.jpg"] [RecipeCategory] Sauces [Keywords] ["Vegetable", "Hungarian", "European", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3 -4", "1 -2", "8", "1", "2 -3", "1", "1", "3"] [RecipeIngredientParts] ["garlic", "anchovies", "anchovy paste", "sour cream", "cream cheese", "Worcestershire sauce", "brandy", "sherry wine", "mushroom", "butter"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 287.4 [FatContent] 26.9 [SaturatedFatContent] 15.6 [CholesterolContent] 77.7 [SodiumContent] 227.4 [CarbohydrateContent] 7.7 [FiberContent] 1.1 [SugarContent] 5.1 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter over medium heat in large saute pan. Saute onion until clear add garlic and brandy cook 2-3 minutes. Put in bowl and set aside. DO NOT RINSE OUT SAUTE PAN. Over medium heat in same saute pan add cream cheese and sour cream. Melt. Add anchovies and worcheshire sauce. Add mushrooms and simmer until mushrooms are cooked. Add onion garlic mixture back to pan. Turn off heat. Serve over Steak or Baked potatoes.
[Name] Tuxedo Brownie Hugs Cookies [AuthorId] 28397 [AuthorName] Alexis Mom [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2002-01-29T08:45:00Z [Description] Make and share this Tuxedo Brownie Hugs Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Bar Cookie", "Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["water", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 695.4 [FatContent] 32.3 [SaturatedFatContent] 5.2 [CholesterolContent] 84.6 [SodiumContent] 414.8 [CarbohydrateContent] 100.3 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] 5 doz. cookies [RecipeInstructions] Remove wrappers from Hugs and heat oven to 350F degrees. Grease and flour cookie sheet or line eith parchment paper. Stir brownie mix, pouch of syrup, cocoa, water, oil, and eggs in bowl until well blended. Drop by teaspoons on cookie sheet. Bake 8 minutes or until set. Cool 1 minute. Press Hug into center of each cookie. Remove from cookie sheet to wire rack.
[Name] Chocolatey Stuffed Pecans [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2002-01-29T08:45:00Z [Description] I got this recipe last night at a cooking demonstration in honor of Tu B'Shvat, a Jewish holiday celebrating trees and fruit. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/2", "80"] [RecipeIngredientParts] ["sweetened condensed milk", "vanilla", "powdered sugar", "pecan halves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 41.8 [FatContent] 2.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.7 [SodiumContent] 2.7 [CarbohydrateContent] 4.3 [FiberContent] 0.4 [SugarContent] 3.8 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 40 stuffed pecans [RecipeInstructions] Melt chips in small saucepan over very low heat (or in the microwave], stirring constantly. Remove from heat. Stir in sweetened condensed milk and vanilla until smooth. Stir in enough powdered sugar to make stiff mixture. Refrigerate, if needed. Place 1 rounded teaspoonful chocolate mixture on flat side of 1 pecan half. Top with another pecan half. Repeat with remaining pecans and chocolate mixture. Store in refrigerator.
[Name] Angel-Hair Pasta with Herbed Chicken [AuthorId] 3288 [AuthorName] TishT [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-29T08:45:00Z [Description] If you don't have chicken substitute 12 oz. of tuna. Tastes great. Found this in the Cook it Light recipe book [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "European", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "1/2", "1/2", "1/8", "1/8", "1 1/2", "1", "9", "3/4"] [RecipeIngredientParts] ["extra virgin olive oil", "onions", "carrot", "boneless skinless chicken breast halves", "dried basil", "dried oregano", "dried thyme", "ground black pepper", "broccoli florets", "angel hair pasta", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 512.4 [FatContent] 10.1 [SaturatedFatContent] 4.2 [CholesterolContent] 76.5 [SodiumContent] 509.1 [CarbohydrateContent] 61.8 [FiberContent] 2.7 [SugarContent] 12.5 [ProteinContent] 41.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a nonstick skillet. Add the onion and carrot and cook them, stirring over medium heat until the onion is soft but not browned, about 5 minutes. Add some water if it is dry. Add the chicken to the skillet and cook, stirring just until it is no longer pink. Sprinkle with the basil, oregano, thyme, and pepper. Add the broccoli, cover, and steam for 5 minutes. Stir in the milk and warm it, but don't let it boil Cook pasta until al dente, drain well. Stir the pasta into the sauce mixture, then add the cheese. Cover the pan until the sauce has thickened slightly, 3-5 minutes. Serve.
[Name] Campbell's Country Herbed Chicken & Vegetables [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-29T08:45:00Z [Description] Make and share this Campbell's Country Herbed Chicken & Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1/2", "1"] [RecipeIngredientParts] ["boneless chicken breast halves", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 373.7 [FatContent] 17.4 [SaturatedFatContent] 4.6 [CholesterolContent] 91.9 [SodiumContent] 854.4 [CarbohydrateContent] 17.8 [FiberContent] 3.4 [SugarContent] 2.8 [ProteinContent] 35.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium skillet over medium-high heat, heat oil. Add chicken and cook until browned, stirring often. Set chicken aside. Pour off fat. ADD soup, milk and vegetables. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook over low heat 10 min. or until vegetables are tender.
[Name] Big Beefy Bacon Bean Burritos [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-29T08:45:00Z [Description] Originally a recipe in a package of flour tortillas, I have altered that recipe significantly. I hope you enjoy these as much as I do! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Grains", "Cheese", "Beans", "Vegetable", "Meat", "Mexican", "Kid Friendly", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5", "5 -6", "4", "1", "2", "1", "6", "1", "1", "1/4", "1", "4", NA, NA] [RecipeIngredientParts] ["bacon", "lean ground beef", "sweet onions", "chili sauce", "barbecue sauce", "liquid smoke", "cocoa powder", "chili powder", "cumin", "red pepper flakes", "flour tortillas", "tortilla chips", "monterey jack and cheddar cheese blend"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 689.6 [FatContent] 29.9 [SaturatedFatContent] 8.8 [CholesterolContent] 42.5 [SodiumContent] 1221.6 [CarbohydrateContent] 86.6 [FiberContent] 13.1 [SugarContent] 10.4 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] 4 burritos [RecipeInstructions] Fry the bacon in a skillet until crisp. Drain on paper towel. Sauté the onions in the bacon fat in the same skillet until soft. Add the beef and continue sautéing until the beef is browned. Add the chili sauce, barbecue sauce, liquid smoke, cocoa powder, chili powder, cumin, beans and red pepper flakes. Stir gently until all ingredients are mixed thoroughly. Spoon ¼ of the mixture onto each tortilla and fold into burritos. Generously sprinkle shredded cheese and crumbled chips on top of each burrito. Bake in 350 degree oven for 10 minutes, or broil, until the cheese is bubbling. Garnish with sour cream or guacamole, if desired. Serve with Mexican Rice and Taco Salad.
[Name] Maple Apple Ribs [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT1H30M [PrepTime] PT35M [TotalTime] PT2H5M [DatePublished] 2002-01-29T08:45:00Z [Description] A nice change from BBQ ribs, these are sweet and succulent. You could cut the ribs up and make appetizers from this recipe, also! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/39/7/picZcOUh9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/39/7/pic4tfk9j.jpg"] [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["maple syrup", "soy sauce", "fresh chives", "dry mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 403.0 [FatContent] 26.9 [SaturatedFatContent] 9.9 [CholesterolContent] 91.8 [SodiumContent] 215.8 [CarbohydrateContent] 21.1 [FiberContent] 0.2 [SugarContent] 17.4 [ProteinContent] 18.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450 F degrees. Place ribs, meaty side down, on large shallow pan and cover tightly with foil. Bake for 30 minutes. Meanwhile, combine syrup, jelly, soy sauce, chives, and dry mustard in a small saucepan and cook over low heat about 10 minutes until hot, stirring occasionally. Remove sauce from heat. Reduce oven temp to 350 F degrees and remove ribs from oven. Drain liquid from ribs, turn them meaty side up, and brush syrup mixture onto them. Continue baking uncovered for about 30 minutes. Brush the ribs with more syrup mixture, and bake an additional 15 to 20 minutes until ribs are tender and glaze is set.
[Name] Baked Cinnamon Treats! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-29T08:45:00Z [Description] The house smells nice - cinnamonny when these are being baked. Its difficult to resist these, they make a nice snack, easy to make n easy to finish:) [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/4", "1/2", "2"] [RecipeIngredientParts] ["butter", "brown sugar", "vanilla essence", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 19.6 [FatContent] 1.3 [SaturatedFatContent] 0.8 [CholesterolContent] 3.3 [SodiumContent] 21.3 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 1.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 28 treats [RecipeInstructions] Cream the first four ingredients together. Spread on the bread slices. Cut into fancy shapes or simple rectangles, triangles, diamonds and squares. Bake at 180 C for 15 minutes. Let it remain in the oven for 10 minutes once 15 minutes are up. Enjoy as an evening snack!
[Name] Grilled Chicken Legs with Gubbins Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2002-01-29T08:45:00Z [Description] Nathaniel Gubbins, a great English gourmet of the turn of the century, invented many spicy dishes and sauces, of which this is one of the most delicious. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Grains", "Meat", "European", "Kid Friendly", "Spicy", "Broil/Grill", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", NA, NA, "2", "3", "2", "4", NA] [RecipeIngredientParts] ["chicken drumsticks", "butter", "English mustard", "tarragon vinegar", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 412.4 [FatContent] 31.4 [SaturatedFatContent] 14.3 [CholesterolContent] 169.3 [SodiumContent] 228.7 [CarbohydrateContent] 1.8 [FiberContent] 0.6 [SugarContent] 0.3 [ProteinContent] 29.8 [RecipeServings] 4.0 [RecipeYield] 8 Drumsticks [RecipeInstructions] ----GUBBINSSAUCE----. Make the sauce in the top of a double boiler over gently simmering water that should be low enough not to touch the base of the top pan. Melt the butter, stir in the mustard, the vinegar and lastly the cream. Season with salt and pepper and keep the sauce hot over the simmering water. ----CHICKEN----. Brush the chicken drumsticks with oil, season them with salt and pepper and cover the ends of the leg bones with kitchen foil. Broil under a hot broiler (or grill them outdoors] for 20 minutes, turning occasionally. Test by piercing with a skewer at the fattest part of the leg, if a colourless bead of liquid falls it is done, if rose-red it needs a little longer. When the chicken legs are done serve them immediately with the Gubbins Sauce poured over them.
[Name] Dilly Green Beans [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-29T08:46:00Z [Description] Make and share this Dilly Green Beans recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/40/0/picBBTrhp.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Vegan", "Free Of...", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Steam", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "8", "1", "2", "1", NA] [RecipeIngredientParts] ["olive oil", "white wine vinegar", "sugar", "fresh dill", "dried dill weed", "green beans"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 95.9 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 6.5 [CarbohydrateContent] 8.3 [FiberContent] 2.8 [SugarContent] 4.4 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, whisk together the oil, vinegar, sugar and dill. Set aside. Steam the beans, or parboil them, only until they are crisp-tender, approximately three minutes, depending on size of beans. Drain thoroughly. Add the beans to the dressing. Toss and stir to thoroughly coat the beans. Add salt and pepper to taste, and then let the beans come to room temperature, stirring occasionally. Garnish with almonds and serve immediately, or refrigerate until needed.
[Name] Meatloaf in an Onion [AuthorId] 3288 [AuthorName] TishT [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-29T08:46:00Z [Description] Make and share this Meatloaf in an Onion recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/40/1/picB3Ms6k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/40/1/picIoydyR.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/8", "1/2", "1/2", "6"] [RecipeIngredientParts] ["tomato sauce", "ground black pepper", "salt", "dry mustard", "onions"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 160.2 [FatContent] 4.0 [SaturatedFatContent] 1.7 [CholesterolContent] 46.9 [SodiumContent] 318.8 [CarbohydrateContent] 12.1 [FiberContent] 1.8 [SugarContent] 5.2 [ProteinContent] 18.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut 6 12X14 inch rectangles of heavy aluminum foil and set aside. In a medium-size bowl, combine the ground beef, egg whites, tomato sauce, pepper, salt and dry mustard. Mix well and set aside Peel the onions and cut them in half horizontally. Remove the centers, leaving a 1/4 in shell. Finely chop the center from one of the onions and mix it into the meat mixture. Tightly wrap the 5 remaining onion centers and refrigerate for future use. Spoon the meat mixture into 6 of the onion halves, mounding it on top. Place the remaining onion halves on top of the filled halves and press together. Place one filled onion on top of each piece of foil. Bring the ends of the foil up over the onion and flold down tightly in small folds. Flatten the ends and roll them tightly around the onion. Cook the stuffed onions on coals, turning once, until they are soft to the touch, 14-20 minutes on each side. You can also bake them in a preheated 350F oven for 45 minutes.
[Name] Vince Gill's Peanut Butter Fudge [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT12M [TotalTime] PT27M [DatePublished] 2002-01-29T08:46:00Z [Description] Make and share this Vince Gill's Peanut Butter Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "10", "1", "10", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "evaporated milk", "butter", "marshmallow cream", "peanuts", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 8085.0 [FatContent] 362.5 [SaturatedFatContent] 176.9 [CholesterolContent] 570.3 [SodiumContent] 2502.2 [CarbohydrateContent] 1142.7 [FiberContent] 26.2 [SugarContent] 1011.0 [ProteinContent] 112.4 [RecipeServings] nan [RecipeYield] 1 8x8 pan [RecipeInstructions] Butter sides of heavy 3 qt. sausepan. Combine sugar, milk, and butter in pan and bring to a boil, stirring, over med. heat Cook and stir for 11 minutes. Remove pan from heat. Add chips, m. cream, peanuts and vanilla. Stir until chips are melted. Spread in an 8x8 pan.
[Name] Teriyaki Salmon Cakes [AuthorId] 28397 [AuthorName] Alexis Mom [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-29T08:46:00Z [Description] Make and share this Teriyaki Salmon Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["pink salmon", "green onions", "garlic", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 87.6 [FatContent] 4.4 [SaturatedFatContent] 0.9 [CholesterolContent] 70.5 [SodiumContent] 205.6 [CarbohydrateContent] 8.2 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine salmon, bread crumbs, garlic, orange juice, and teriyaki sauce. Stir in eggs and mix until combined. Shape mixture into 6 patties. Heat oven to 375F. In nonstick skillet, heat oil over medium heat. Add patties and cook 2 minutes. Turn patties over and cook 1 minute more. Transfer to baking sheet and place in oven. Bake 10 minutes. Serve with a bowl of teriyaki sauce for dipping.
[Name] Onion Roasted Chicken and Vegetables [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-01-29T08:46:00Z [Description] Make and share this Onion Roasted Chicken and Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1", "4", "6", "2", "1"] [RecipeIngredientParts] ["olive oil", "garlic powder", "chicken breast halves", "potatoes", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 484.0 [FatContent] 20.6 [SaturatedFatContent] 3.9 [CholesterolContent] 46.4 [SodiumContent] 865.8 [CarbohydrateContent] 54.4 [FiberContent] 7.2 [SugarContent] 3.9 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put everything in a large plastic bag. Close bag and shake until all ingredients are coated. Put in a 13x9 pan. Bake, uncovered, basting a couple times, at 400*, for about 45 minutes.
[Name] Veggie Potato Casserole [AuthorId] 18853 [AuthorName] Janice Haskamp [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-29T08:46:00Z [Description] This is a recipe that I made up when I needed to use up my leftowver potatoes. The vegetables add enough flavor so you don't need extra seasonings. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "3/4", "1/2", "1", "1", "1/4", "1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["hash browns", "milk", "water", "onion", "mushroom", "carrot", "celery", "black olives", "broccoli", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.3 [FatContent] 23.4 [SaturatedFatContent] 7.3 [CholesterolContent] 29.6 [SodiumContent] 801.4 [CarbohydrateContent] 44.7 [FiberContent] 4.5 [SugarContent] 3.6 [ProteinContent] 10.5 [RecipeServings] 6.0 [RecipeYield] 1 cup [RecipeInstructions] shred potatoes and slice up vegetables. Combine in 2 quart casserole dish. Stir in cheese. Bake in oven at 350 for about 1 hour stirring occasionally.

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