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[Name] Campbell's Shortcut Stroganoff [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-29T08:46:00Z [Description] Make and share this Campbell's Shortcut Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "3", "1/2"] [RecipeIngredientParts] ["boneless beef top sirloin steak", "water", "Worcestershire sauce", "corkscrew macaroni", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 673.2 [FatContent] 34.7 [SaturatedFatContent] 12.9 [CholesterolContent] 89.4 [SodiumContent] 1261.7 [CarbohydrateContent] 54.7 [FiberContent] 2.0 [SugarContent] 2.7 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice beef into very thin strips. In mediumn skillet over medium-high heat, heat oil. Add beef and cook until browned and juices evaporate, stirring often. ADD soup, broth, water, Worcestershire. Heat to a boil. Stir in pasta. Reduce heat to medium. Cook 15 minute. or until pasta is done, stirring often. Stir in sour cream. Heat through.
[Name] Orange Honey Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2002-01-29T08:46:00Z [Description] My mother used to make this all the time, but never really followed a recipe. I found this one in The New Jewish Holiday Cookbook: An International Collection of Recipes and Customs. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "2", "2", "3 1/2", "4", "1/3", "1 1/4", "1"] [RecipeIngredientParts] ["hot water", "instant coffee granules", "ground cinnamon", "ground allspice", "salt", "baking powder", "baking soda", "all-purpose flour", "eggs", "canola oil", "sugar", "honey"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 244.7 [FatContent] 4.9 [SaturatedFatContent] 0.6 [CholesterolContent] 42.3 [SodiumContent] 207.1 [CarbohydrateContent] 47.7 [FiberContent] 0.8 [SugarContent] 30.5 [ProteinContent] 3.9 [RecipeServings] 20.0 [RecipeYield] 2 loaves [RecipeInstructions] Coat with nonstick spray or grease two 9 by 5-inch loaf pans. Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper. Set the pans aside. Preheat the oven to 325 degrees. Put the hot water into a 2-cup measuring cup or a small bowl. Add the instant coffee granules, and stir until they are dissolved. Stir in the orange juice concentrate to cool the coffee. Set aside. Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper. Set aside. Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top. After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl. (Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.] Put the eggs, oil, sugar, and honey into a large mixer bowl. With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes. Add the spice mixture, and beat until combined. Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added. Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary. Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth. The batter will be thin. Pour the batter into the prepared pans, dividing it evenly. Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes]. If there is a wet spot in the center of the top of a cake, bake it a few minutes longer. Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack. The sides of the cakes should shrink away from the pans a little. Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom. Invert the cakes so the tops are facing upward. Cool the cakes completely on the wire rack. Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil]. If the wrapped cakes are allowed to <U+0093>mellow<U+0094> overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best]. The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months. (Defrost, wrapped, at room temperature, before slicing and serving.] To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.
[Name] Fruit and Nut Filled Pastry (Vegan) [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-29T08:46:00Z [Description] Make and share this Fruit and Nut Filled Pastry (Vegan) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Fruit", "Nuts", "Russian", "European", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/4", "3", "2", "6", "1/2", "1/2", "1/3", "5", "5", "2", "1", "1/4", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "margarine", "water", "walnut pieces", "light raisins", "dark raisin", "calimyrna figs", "prunes", "sugar", "lemon, rind of", "sweet red wine", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.2 [FatContent] 14.8 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 101.7 [CarbohydrateContent] 33.2 [FiberContent] 2.8 [SugarContent] 14.5 [ProteinContent] 4.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] For the dough, put the flour, sugar and salt into a medium bowl. Add the margarine and oil, and cut in until the mixture resembles coarse crumbs. While tossing the mixture with a fork, gradually sprinkle the water on top. Gather the dough into a disk, wrap in plastic, and chill for about 1 hour so it is easier to roll out. A food processor may be used to make the dough. After the water is added, process only about 10 seconds or until the dough begins to come together; do not over-process or the pastry will be tough. For the filling, combine all the ingredients in a medium bowl. Note: If the raisins, figs, and prunes seem very dry and tough, soften them for about 20 minutes in hot water before chopping; then drain, pat dry and chop. Preheat the oven to 375 degrees. Roll out the pastry on a lightly floured surface to a 22-inch-long by 6-inch-wide rectangle. Spoon the filling down the center, leaving a 2-inch border on both long edges and a 1/2-inch border at the ends. Bring the long edges up over the filling and pinch them tightly together. Then pinch the ends closed to form a long\"snake\" that encompasses the filling. Gently bend the snake into a\"U\"- or\"S\"-shape (so it will fit in your pan] and carefully transfer it to a greased or nonstick-spray coated or parchment-lined baking sheet. Bake in the preheated 375-degree oven for about 35 minutes, or until golden. Cool the pastry for 10 minutes on the baking sheet; then carefully transfer it to a rack to cool more completely. It may be served warm at this point. Just before serving, sprinkle the pastry with sieved confectioners sugar. Cut it into wide slices to serve.
[Name] My Addictive Besan(Gram flour) Ladoo- will leave u licking ur fingers clean! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2002-01-29T08:46:00Z [Description] Make and share this My Addictive Besan(Gram flour) Ladoo- will leave u licking ur fingers clean! 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/18/40/9/picAkPrEP.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Asian", "Indian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["gram flour", "cashews", "ghee", "cardamom", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 211.6 [FatContent] 12.5 [SaturatedFatContent] 6.7 [CholesterolContent] 26.7 [SodiumContent] 20.3 [CarbohydrateContent] 21.1 [FiberContent] 2.1 [SugarContent] 12.1 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 10 ladoos [RecipeInstructions] ["Coarsely grind the cashews and almonds.", "Keep aside.", "Melt ghee in a wok.", "Add besan (gram flour].", "Cook on low heat till besan is fragrant and well cooked.", "It takes only about 5-8 minutes.", "Let it cool for a while.", "Add powdered nuts, cardamom powder and sugar.", "Mix well.", "Shape into round balls (a little bigger than the size of a walnut] and store in an airtight container.", "Serve after a few hours for greater taste!", "ENJOY my most favourite dessert and think of me when you do so!" ]
[Name] Crepes [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-29T08:46:00Z [Description] Make and share this Crepes recipe from Food.com. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/41/0/picN4prsx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/41/0/picjMpw93.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/41/0/picMHgPs2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/41/0/picdO5OdL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/41/0/picv1KSlh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/41/0/picpwESFw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/41/0/picyiDgGK.jpg"] [RecipeCategory] Breakfast [Keywords] ["Dessert", "Grains", "European", "Healthy", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["flour", "milk", "eggs", "salt"] [AggregatedRating] 5.0 [ReviewCount] 270.0 [Calories] 124.6 [FatContent] 4.1 [SaturatedFatContent] 1.8 [CholesterolContent] 60.5 [SodiumContent] 129.3 [CarbohydrateContent] 16.2 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 7 crepes [RecipeInstructions] Combine flour, milk, eggs, and oil. Add salt. Heat a lightly greased 6 inch skillet; remove from heat. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly. Return to heat; brown on one side only. To remove, invert pan over paper toweling. Repeat with remaining batter. Fill with your favorite filling. Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup. Endless ideas.
[Name] Spiral Challah [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2002-01-29T08:46:00Z [Description] One of my favorite challah recipes from The New Jewish Holiday Cookbook: An International Collection of Recipes and Customs. Intricate instructions insure that you won't go wrong. Read the whole recipe before you even attempt to start! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/41/1/pichFsVYW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/41/1/18411.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "European", "Kosher", "Weeknight", "Mixer", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["6 1/2 - 7 1/2", "2", "1/3", "2", "1", "1", "4", "1/4", "1/4", "1/3", "1 1/2", "1/2 - 1"] [RecipeIngredientParts] ["white bread flour", "gluten flour", "bread machine quick-acting active dry yeast", "sugar", "salt", "anise seed", "sesame seeds", "eggs", "egg substitute", "canola oil", "light olive oil", "olive oil", "canola oil", "honey", "tap water", "light raisins", "dark raisin"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2518.3 [FatContent] 71.0 [SaturatedFatContent] 9.8 [CholesterolContent] 423.0 [SodiumContent] 2484.0 [CarbohydrateContent] 413.2 [FiberContent] 13.1 [SugarContent] 96.3 [ProteinContent] 57.0 [RecipeServings] nan [RecipeYield] 2 spiral challahs [RecipeInstructions] Mixer Method-----------. In the large (about 5-quart] bowl of a heavy-duty electric mixer that has a dough-kneading hook, put about 5 cups of the bread flour, yeast, sugar, salt, and seeds. Mix the dry ingredients by holding the hook in your hand and using it to stir (this saves washing another utensil]. Add 3 eggs (or 3/4 cup egg substitute] and the oil and honey (use an oiled measuring cup for the honey and it will slide right out] to the flour mixture, and stir in with the hook. It is not necessary to mix well. Finally, add the hot water and stir in. Set the bowl into the mixer, and attach the dough hook. Turn the mixer to kneading speed. If the dough is very wet and soft, add about ½ cup flour or enough so that the dough begins to gather around the hook. As the dough kneads, lightly sprinkle just enough flour around the inside surface of the bowl so that the dough stays on the hook and does not come down off the hook into the bottom of the bowl. You will probably need to use more flour in the beginning, and less as the dough kneads. Let the dough knead for about 5 to 10 minutes, or until it is very smooth. When it is almost done kneading, it should need very little or no more flour and should almost clean the inner surface of the bowl. Note: If the dough rides over the top of the hook, scrape it down and add more flour. This may happen if the bowl is too small for the recipe. Consider reducing the recipe by one-third in the future. Remove the dough hook from the dough, but leave the dough in the mixer bowl. Cover the bowl with a plastic lid or a piece of plastic wrap so the dough does not dry out, and let it rest for 20 minutes. It will probably not rise very much. Hand Method-----------. In a large bowl, combine 4 cups of the bread flour, yeast, sugar, and salt, and mix to combine using a sturdy mixing spoon (such as a wooden one]. Add 3 eggs (or 3/4 cup egg substitute] and the oil and honey (use an oiled measuring cup for the honey and it will slide right out] to the flour mixture, and stir in lightly. Finally, add the hot water, and stir it in very well. Note: A strong electric stand mixer with standard beaters may be used for mixing to this point, but the rest must be done by hand if there is no dough hook. Stir in about 1 1/2 cups more flour, and mix to make a soft, sticky dough. Let the dough rest, covered, for about 5 minutes to allow the flour to absorb some moisture (so that less flour will be required during kneading]. Turn out the dough onto a well-floured surface (board, countertop, etc.], and knead, adding small sprinkles of flour as needed to keep the dough from sticking to your hands or the surface. Try to keep your hands free of sticky dough, as this will make even more dough stick. To <U+0093>clean<U+0094> your hands, sprinkle them lightly with flour and rub them together. Knead for about 10 to 15 minutes, or until the dough is very smooth and silky feeling, and is no longer sticky. To keep the dough from drying out, put it into an ungreased covered bowl, or turn a bowl over the dough on the kneading surface, or cover the dough with plastic. Let it rest for 20 minutes. It will probably not rise very much. Both Methods-----------. While the dough is resting, prepare the baking sheets. Use large, heavy, flat, shiny aluminum baking sheets (cookie sheets] and coat them with nonstick cooking spray or top them with special parchment paper used for baking. To easily remove the dough from a bowl, sprinkle a little extra flour over the dough, and use a spatula to push the flour all the way down the sides of the bowl while completely loosening the dough at the same time. Turn out the dough onto a lightly floured board, and press it gently into a rough mound of even thickness. Cut the dough in half. Shape each half into a spiral loaf adding raisins, if desired, as directed below. Be careful not to stretch or tear the dough as you shape it, or the surface of the loaf may develop holes when it rises and bakes. For a spiral-----------. With very lightly floured hands, gently squeeze the dough into a snake of even thickness that is about 36 inches long. Place the snake horizontally on a lightly floured countertop or other surface. Use your fingertips to press the snake very flat, making a rectangle that is about 4 inches wide and 36 inches long. If using raisins, press about ½ cup of them into the top of the dough, arranging them so that none are touching and the whole surface is covered. Beginning with the long edge closest to you, tightly roll up the dough like a very long jelly roll, forming a neat log (and enclosing the raisins, if they are used]. Pinch the remaining long edge of the dough tightly against the log so that it cannot unroll, and pinch both ends of the log closed. Gently roll the log on a floured surface to smooth down the pinched long edge and to coat the log completely with flour. Brush off any excess flour. With your hand, raise one end of the log so it points upward. Fold it over about 2 inches so the rough end of the log will not show at the top of the loaf, but still keep this end slightly raised so it will be the highest part of the loaf. Use your other hand to neatly wind the rest of the log around the bent end in a spiral fashion, keeping the seam side down. Tuck the final end neatly under the bottom of the round loaf, and pinch it against the loaf so that the spiral cannot unravel. Carefully transfer the loaf to the center of a prepared baking sheet. Repeat with the second half of the dough to form another round loaf. These are large challot, and each must be placed on its own baking sheet. As soon as the loaves are shaped, brush them heavily with egg glaze. For the glaze, beat the remaining egg with a teaspoon of water until the egg is barely frothy. Or use the remaining ¼ cup egg substitute directly from the carton. Let the loaves rise at room temperature until they are almost, but not quite double. Put each loaf on the middle rack of a cold oven. Raise the heat to 350 degrees. Bake for 45 to 50 minutes, or until the loaves sound hollow when tapped on the bottom. Immediately remove the loaves from the baking sheets, and cool them completely on wire racks.
[Name] Miller's Mexican Rice [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-29T08:46:00Z [Description] Make and share this Miller's Mexican Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Long Grain Rice", "Rice", "Grains", "Vegetable", "Mexican", "Kid Friendly", "Free Of...", "Potluck", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "2", "2", "1", "6", "1/4", "1", "6", "6"] [RecipeIngredientParts] ["carrots", "peas", "sweet onion", "red bell peppers", "green bell peppers", "garlic", "unsalted butter", "margarine", "salsa", "cumin", "turmeric", "water", "long grain rice"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 233.9 [FatContent] 3.4 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 276.6 [CarbohydrateContent] 45.6 [FiberContent] 3.7 [SugarContent] 5.3 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook carrot, peas, onion, peppers and garlic in margarine or butter in medium saucepan over medium-high heat for 5 minutes or until onion is tender. Stir in salsa and water and heat to a boil. Stir in the rice and re-heat to a boil. Reduce heat to low, add cumin and turmeric, and simmer for 25 to 30 minutes or until rice is tender and all the liquid has been absorbed.
[Name] Pina Colada Dessert [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-29T08:46:00Z [Description] Make and share this Pina Colada Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "3/4", "1/2", "1", "1", "2/3", "1", "1", "2"] [RecipeIngredientParts] ["flour", "brown sugar", "butter", "margarine", "coconut", "cream cheese", "milk", "instant coconut cream pudding mix", "pineapple in juice", "rum"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 272.1 [FatContent] 22.1 [SaturatedFatContent] 13.7 [CholesterolContent] 56.2 [SodiumContent] 103.1 [CarbohydrateContent] 15.3 [FiberContent] 1.4 [SugarContent] 6.3 [ProteinContent] 3.8 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. Spoon flour into measuring cup and level. In bowl, mix flour and brown sugar. Cut in butter until mixture looks like coarse crumbs. Stir in coconut and almonds. Sprinkle in ungreased 13x9 pan and even out. Bake for 20 minutes or until golden brown, stirring a couple of times while baking. Take out 1/2 cup of crumbs to use for topping, and press the rest into the bottom of the pan. For topping: In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream. Add milk and pudding mix, beat on high speed for 2 minutes until slightly thickened. Stir in pineapple and rum. Pour mixture over cooled crust. Sprinkle with crumbs. You may add a few toasted almonds if you like. Cover and refrigerate for at least 6 hours before serving.
[Name] Ed's Chicago Cocoa Chili [AuthorId] 29953 [AuthorName] Edward Heller [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-29T08:56:00Z [Description] PLEASE READ: YES! CHOCOLATE CHILI! Here is my quite excellent balance of sweet, sour, salty and spicy, which I hope you will enjoy as well. 10/14/2011: For those of you out there looking for a traditional chili recipe, THIS ISN'T IT. I've removed the 'sour mix' from the recipe (you can add it if you want) because it really is just adding more sugar, lemon, lime and water, so I adjusted the lemon/lime juice in the recipe and you can add more sugar if you think the chili needs some.
[Name] Reduced Sugar Blueberry Muffins [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2002-01-29T09:45:00Z [Description] Make and share this Reduced Sugar Blueberry 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/18/41/5/picUo8KvE.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "3/4", "4", "1", "2 1/2", "2", "1", "4 1/2", "8"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "unsalted butter", "margarine", "sugar substitute", "honey", "eggs", "vanilla", "skim milk", "low-fat milk", "fresh blueberries", "frozen blueberries"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 241.6 [FatContent] 8.8 [SaturatedFatContent] 5.2 [CholesterolContent] 55.8 [SodiumContent] 225.8 [CarbohydrateContent] 36.9 [FiberContent] 1.0 [SugarContent] 18.2 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] 12-14 muffins [RecipeInstructions] Preheat oven to 350°F. Line 12 to 14 muffin cups with paper liners. Sift together flour, baking powder and salt; set aside. Beat together butter or margarine, sugar substitute, and honey with an electric mixer until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold in berries. Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on wire rack.
[Name] Panfotheram [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-01-29T09:45:00Z [Description] This hefty English dish, with its fragrant delicious layers of vegetables, was the normal dinner eaten at the farmhouse after the shepherd had killed a sheep. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Chicken", "Lamb/Sheep", "Poultry", "Vegetable", "Meat", "European", "Free Of...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", NA, "1", "2", "20"] [RecipeIngredientParts] ["lamb chops", "onion", "potatoes", "turkey broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.8 [FatContent] 26.6 [SaturatedFatContent] 11.5 [CholesterolContent] 73.1 [SodiumContent] 199.7 [CarbohydrateContent] 37.4 [FiberContent] 4.4 [SugarContent] 5.9 [ProteinContent] 21.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Trim and season the chops and bring the stock to the boil.", "Grease a large wide casserole dish with butter, lard or shortening and put in a layer of half the potatoes, then a layer of half the onions.", "Season well with salt and pepper.", "Repeat the layers, season again and then lay the chops on top.", "Pour in the stock, which should come about half-way up the vegetables.", "Cover the dish and bake at 350F for 2 hours.", "Check the dish periodically and add more liquid as needed.", "Skim some of the fat off the top and serve very hot." ]
[Name] Beef and Ravioli Bake [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-29T09:45:00Z [Description] Make and share this Beef and Ravioli Bake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/41/7/pic6moHaH.jpg" [RecipeCategory] European [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "frozen chopped spinach", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 458.8 [FatContent] 23.1 [SaturatedFatContent] 9.2 [CholesterolContent] 95.8 [SodiumContent] 1307.8 [CarbohydrateContent] 27.1 [FiberContent] 2.8 [SugarContent] 19.5 [ProteinContent] 35.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 F degrees. Cook ravioli as instructed on package, drain. in skillet, brown ground beef and drain. Stir spaghetti sauce and spinach into ground beef. Spread half of beef mixture into 2 quart baking dish. Layer ravioli over beef mixture. Spoon rest of beef mixture over ravioli. Cover with foil and bake for 20 minutes. Sprinkle with cheese and bake uncovered for an additional 10 minutes until cheese is melted and casserole is bubbly hot.
[Name] Chicken and Stars Soup [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2002-01-29T09:45:00Z [Description] Make and share this Chicken and Stars Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "2", "8", "1/4", NA] [RecipeIngredientParts] ["chicken", "carrots", "onion", "celery", "garlic cloves", "pasta", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 136.6 [FatContent] 3.5 [SaturatedFatContent] 1.0 [CholesterolContent] 15.5 [SodiumContent] 35.9 [CarbohydrateContent] 19.0 [FiberContent] 1.6 [SugarContent] 2.1 [ProteinContent] 7.0 [RecipeServings] 11.0 [RecipeYield] nan [RecipeInstructions] In a stock pot, place chicken, carrots, garlic, onion and celery; cover with water. Boil for thirty to forty minutes, remove chicken from pot. Allow chicken to cool (very important unless you like burnt fingers] remove skin and bones, then chop chicken into bite-size pieces. Add chicken back to soup, add parsley, pasta, salt and pepper. Allow to simmer until noodles are cooked. You may need to add water to keep soup soupy after pasta has cooked. Use your own judgment.
[Name] Cajun Snapper (and don't forget the garlic!) [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-29T09:45:00Z [Description] Easy snapper in a cajun seasoning and of course fresh garlic! Oven or grill (if grill, cooking time will be appx 20 - 25 minutes) [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Very Low Carbs", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "4", "1", "1", "6", "1", "1/2", "2", "4", "2"] [RecipeIngredientParts] ["red snapper", "onion", "butter", "cayenne pepper", "garlic powder", "fresh garlic", "lemon", "bell pepper", "bacon", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 306.7 [FatContent] 22.9 [SaturatedFatContent] 10.9 [CholesterolContent] 73.7 [SodiumContent] 321.4 [CarbohydrateContent] 7.9 [FiberContent] 2.0 [SugarContent] 1.4 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] 4 pieces [RecipeInstructions] Take a large piece of aluminum foil and lay two slices of bacon in an X pattern. Lay the snapper on the bacon and place the other two slices in an X pattern on top of the snapper. Pour the melted butter on the snapper and add the onion, bell pepper and lemon (all sliced] Lay the fresh garlic on the snapper. Sprinkle the cayenne pepper, cajun seasoning, and garlic powder. Add the lemon juice. Seal the fish in the foil and place on a baking pan. Place in oven at 400°F for 40 minutes or until flaky. You can also cook on a grill for appx 20-25 minutes. Remove the snapper out of the foil and discard the cooking juices. I love to serve this with a slice of fresh lemon, a small dinner salad and then dirty rice on the side with corn. And let us not forget to have Tobasco on the table for those who like it spicer (like me]!
[Name] Apple Raisin Cobbler [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT12M [TotalTime] PT37M [DatePublished] 2002-01-29T12:27:00Z [Description] Make and share this Apple Raisin Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Healthy", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1/4", "1/4", "1", "1/4", "1/2", "2", "1/4", "1 1/4", "1/4", "6", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "butter", "egg", "milk", "brown sugar", "cornstarch", "ginger", "water", "raisins", "apples", "lemon juice", "butter"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 330.1 [FatContent] 9.9 [SaturatedFatContent] 5.8 [CholesterolContent] 58.7 [SodiumContent] 273.9 [CarbohydrateContent] 59.0 [FiberContent] 3.8 [SugarContent] 35.8 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Topper-------------. Sift together flour, sugar, baking powder and salt. Cut in butter until crumbly. Combine egg and milk. Add all at once to dry ingredients. Stir just until moistened. Set aside. Cobbler-------------. In sauce pan combine the brown sugar, cornstarch and ginger. Stir in water and raisins. Cook and stir till thickened and bubbly. Stir in apples, lemon juice and butter. Cook till apples are hot, about 5 minutes. Put into 2 quart casserole. Drop topper in mounds atop hot fruit. Bake, uncovered, at 400* until lightly browned, about 25 minutes.
[Name] California Style Meatloaf [AuthorId] 22867 [AuthorName] Chuckster [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-29T12:27:00Z [Description] Make and share this California Style Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["milk", "catsup", "egg", "Dijon mustard", "mushroom", "lean ground beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.1 [FatContent] 15.6 [SaturatedFatContent] 6.1 [CholesterolContent] 124.5 [SodiumContent] 726.5 [CarbohydrateContent] 31.9 [FiberContent] 2.1 [SugarContent] 10.1 [ProteinContent] 30.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix well the milk,catsup,mustard and egg. Add onion and bread and let stand 5 minutes. Add mushrooms and beef and mix well. Turn into loaf pan. Bake one hour at 350 and let stand 10 minutes before serving.
[Name] Beef and Bean burrito filling [AuthorId] 25356 [AuthorName] Mudpupsall [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-01-29T12:27:00Z [Description] I use this as a burrito filling and also for taco salads. Add some lettuce, tomatoes, cheese and sour cream...whatever you like...yum! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/42/2/rdktg8KUTmpcycUZ09Gw_IMAG0022.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/42/2/BOh4vaKJThau3EPaX8L6_IMAG0026.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/42/2/NdvqAQr7QFCoe3dGPZp5_IMAG0024_1.jpg"] [RecipeCategory] Beans [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1", NA, "1", "1"] [RecipeIngredientParts] ["onion", "garlic", "ground beef", "chili powder", "cumin", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 264.7 [FatContent] 14.7 [SaturatedFatContent] 5.1 [CholesterolContent] 57.3 [SodiumContent] 375.7 [CarbohydrateContent] 14.3 [FiberContent] 4.5 [SugarContent] 1.4 [ProteinContent] 18.6 [RecipeServings] nan [RecipeYield] 12 Large burritos [RecipeInstructions] Saute the onion in the oil until tender. Add the beef and garlic and cook until meat is no longer pink. Add the chili powder, cumin and other seasonings. Stir in tomato sauce and simmer for five minutes. Add refried beans and cook and stir until well blended.
[Name] Company's Coming Pasta Casserole for a Crowd [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H15M [PrepTime] PT40M [TotalTime] PT1H55M [DatePublished] 2002-01-29T12:27:00Z [Description] Make and share this Company's Coming Pasta Casserole for a Crowd recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Meat", "Canadian", "Kid Friendly", "Potluck", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "4", "1", "1", "1", "2", "4", "1", "1"] [RecipeIngredientParts] ["shell macaroni", "lean ground beef", "onions", "garlic powder", "stewed tomatoes", "mushroom pieces", "sour cream", "medium cheddar", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 409.3 [FatContent] 26.2 [SaturatedFatContent] 14.1 [CholesterolContent] 96.8 [SodiumContent] 533.1 [CarbohydrateContent] 16.3 [FiberContent] 1.3 [SugarContent] 6.1 [ProteinContent] 27.1 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni as directed on package; drain well and set aside. Preheat oven to 350F degrees. In a large frying pan, in batches if necessary, brown ground beef, then transfer to a very large pot. Stir in raw onions, garlic powder, tomatoes, spaghetti sauce, mushrooms and their liquid. Bring to a boil, then simmer, stirring occasionally, for 20 minutes or until onions are tender. Remove from heat. In a large-sized roaster (the kind you'd do a turkey in], spread half the macaroni, then top with half the meat sauce. Top that with half the sour cream, then half the sliced cheddar. Now top that with the remaining macaroni, then the remaining meat sauce, then the remaining sour cream, then the remaining cheddar. Top with all the mozzarella. Cover roasting pan and bake in preheated oven for 75 minutes, or until hot and bubbling. Remove cover and, if cheese hasn't completely melted, let bake for a few more minutes until it has.
[Name] Sticky Chicken [AuthorId] 28570 [AuthorName] Terri at Momswim [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-29T12:28:00Z [Description] Make and share this Sticky Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Potluck", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["chicken wings", "soy sauce", "butter", "brown sugar", "dry mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 981.2 [FatContent] 59.6 [SaturatedFatContent] 24.8 [CholesterolContent] 235.8 [SodiumContent] 4747.0 [CarbohydrateContent] 62.6 [FiberContent] 0.6 [SugarContent] 58.6 [ProteinContent] 49.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse chicken. Combine all ingredients in pan. Stir, cover and chill for 1 hour. Drain about 1/4 to 1/2 of the sauce off the chicken. Return to pan and bake covered for 1 hour at 375 degrees.
[Name] Baked Beet Salad [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-29T12:28:00Z [Description] This unusual salad is a great side dish for those who love beets. I like the leftovers stuffed into a kaiser with some roast beef; makes for a great sandwich. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["raw beets", "lemon juice", "lemon, zest of", "fresh cilantro", "liquid honey", "ground cumin", "black pepper", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 71.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 118.8 [CarbohydrateContent] 16.1 [FiberContent] 4.4 [SugarContent] 11.3 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F degrees. Wash beets and trim, but do NOT peel. Wrap beets in foil\"packages\", keeping similar-sized beets together and keeping all packages a single layer. Place packages directly on oven rack and bake for 1 hour; beets should be tender when poked with a knife. Remove from oven, open packages, and let beets cool until you can touch them. Once cool, peel and dice; place diced beets in large serving bowl. In a small bowl, combine remaining ingredients to make dressing; taste and add salt if you wish. Toss diced beets with dressing and serve; may be refrigerated but bring back to room temperature before serving.
[Name] White Chili [AuthorId] 29361 [AuthorName] Paulette [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2002-01-29T12:28:00Z [Description] I first had this chili at a BBQ place in TN and it was called Tennessee chili. I liked it so well that I searched for one in my many recipe books, finding this one. The only ingredient that has been added is the chili powder. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "2", "2", "2", "1", "1/2", "3", "2", "3", "1/4", NA] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breasts", "chicken", "onion", "garlic cloves", "tomatoes", "chicken broth", "green chilies", "dried oregano", "ground cumin", "chili powder", "cannellini", "great northern beans", "fresh lime juice", "pepper", "monterey jack cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 239.6 [FatContent] 5.0 [SaturatedFatContent] 1.0 [CholesterolContent] 58.1 [SodiumContent] 425.2 [CarbohydrateContent] 22.1 [FiberContent] 5.5 [SugarContent] 4.5 [ProteinContent] 27.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large pot cook diced chicken breasts in olive oil until done, remove from pan& set aside. Add onion& garlic, saute until tender. Stir in next 7 ingredients. Bring to boil, reduce heat and simmer for 20 minutes. Add chicken& beans; cook until heated. Add lime juice and pepper. Serve into bowls and top with cheese (serve with salsa on top of cheese, if desired]. TIP: Cook this a day ahead and refrigerate to let the seasonings blend.
[Name] Waldorf Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-29T12:28:00Z [Description] Make and share this Waldorf Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/2", "1/3", "1/4", "1/2"] [RecipeIngredientParts] ["apples", "pineapple chunk", "celery", "miniature marshmallow", "dates", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.4 [FatContent] 9.1 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 129.3 [CarbohydrateContent] 41.2 [FiberContent] 5.4 [SugarContent] 30.8 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in bowl. Stir till well mixed. Serve on lettuce leaves.
[Name] Roasted Garlic Pasta [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-29T12:28:00Z [Description] Make and share this Roasted Garlic Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["One Dish Meal", "European", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "7", "3/4", "1", "3/4", "1", "3/4", NA, NA] [RecipeIngredientParts] ["chicken broth", "garlic", "pasta", "olive oil", "garlic", "red pepper flakes", "fresh oregano", "salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 387.3 [FatContent] 4.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 399.7 [CarbohydrateContent] 73.3 [FiberContent] 4.6 [SugarContent] 2.3 [ProteinContent] 15.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["NOTE: If you'd like this to be more a cajun flare, add your favorite cajun seasoning salt and change the oregano to parsley Preheat the oven to 250 F degrees.", "In a 9 x 12 inch baking dish, combine 1 1/2 cups chicken broth and the peeled whole garlic cloves.", "Roast, uncovered, tossing every 10 to 15 minutes, until golden brown, Set aside.", "In a large saucepan, cook the pasta in boiling water over high heat for 8 to 12 minutes, until al dente.", "Drain, reserving 3/4 cup of the cooking water.", "Return to the saucepan, cover and keep warm over low heat.", "In a large skillet, heat the remaining 1 1/2 cups broth and the oil over medium heat.", "Add the minced garlic and pepper flakes.", "Stir and cook for 2 to 3 minutes, until garlic turns golden brown but not brown.", "Add the pasta, roasted garlic and reserved pasta water.", "Toss and cook for 1 to 2 minutes to allow the pasta to absorb the sauce.", "Add oregano and toss again.", "Season with salt and pepper.", "Serve with a salad and garlic toast." ]
[Name] Oven-rack Baked Potatoes [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-29T12:28:00Z [Description] These sliced potatoes are so very simple to make and extremely tasty. This recipe originated with my Russian grandmother over 100 years ago, however, they baked them in an outside oven as they did not have the modern facilities of today. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/42/9/picAm6dFz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/42/9/picoFVLZK.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Russian", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["potatoes", "margarine", "butter", "plain yogurt", "sour cream", "green onions", "chives"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 346.2 [FatContent] 6.5 [SaturatedFatContent] 1.6 [CholesterolContent] 2.0 [SodiumContent] 96.8 [CarbohydrateContent] 65.7 [FiberContent] 8.3 [SugarContent] 3.7 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 F degrees. If you are using young potatoes or potatoes with a clean skin, DO NOT PEEL, just scrub well; otherwise peel potatoes. Slice potatoes lengthwise to about 1/2 inch thick slices. Place in a large bowl; cover with cold water and let sit for about 5 minutes. Drain and pat slices dry with paper towelling. DO NOT RUB POTATOES WITH ANY OILS OR BUTTER. Place directly on middle rack in oven and bake for 20 minutes in preheated 450 F oven. Turn potatoes over and continue to bake for an additional 15 minutes or until cooked. Remove potatoes into a large bowl. Drizzle melted butter or margarine over potatoes; gently turn slices to coat. Serve with additional melted butter or margarine, a dollop of yogurt or sour cream and a sprinkling of chopped green onions or chives. If desired, you may wish to sprinkle sliced potatoes before baking with garlic powder or your choice of a spice. The slices will puff up and turn a nice medium-dark brown when baked.
[Name] Sugar-and-Spice Orange Salad [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-29T12:45:00Z [Description] This salad came about after a comment from a friend, who told me, after sampling my Sugar-and-Spice Nuts, that they would be great in a salad. I thought so too and came up with this. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Thanksgiving", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "2", "1/4", "2", "4", NA, "3/4"] [RecipeIngredientParts] ["red onion", "seedless oranges", "sherry wine vinegar", "olive oil", "Sugar-And-Spice Nuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 135.3 [FatContent] 9.2 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 21.1 [CarbohydrateContent] 13.0 [FiberContent] 2.3 [SugarContent] 9.6 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] First, prepare a batch of my Sugar-and-Spice Nuts, recipe#12761 here at Recipezaar; this can be done ahead of time, just make sure you reserve 3/4 cup and don't eat them all! Wash salad greens and dry them, then place in serving dish; a wide, fairly flat dish looks best for presentation. Peel oranges by slicing off a thin layer of the top and bottom, then placing oranges on your cutting board and, with a sharp knife, follow the curves of the orange to cut off peel and pith. Thinly slice oranges and add to salad greens along with red onion. Prepare dressing by whisking together the thawed concentrate, sherry vinegar, olive oil and salt and pepper. Pour dressing over salad and lightly toss. Garnish with nuts and serve immediately.
[Name] Crock Pot Pizza [AuthorId] 28570 [AuthorName] Terri at Momswim [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-29T15:51:00Z [Description] Make and share this Crock Pot Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1", "1", "1", "1/4 - 1/2", "1/4 - 1/2", "1/4 - 1/2"] [RecipeIngredientParts] ["ground beef", "cheddar cheese", "mozzarella cheese", "bell pepper", "mushroom", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 339.7 [FatContent] 23.6 [SaturatedFatContent] 12.1 [CholesterolContent] 89.6 [SodiumContent] 457.5 [CarbohydrateContent] 6.2 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook noodles until done according to package directions. Brown beef, with some chopped onions (optional]. Add pizza and spaghetti sauce. Simmer 5 minutes. Layer twice in crock pot: noodles, sauce mixture, pepperoni, bell peppers, mushrooms, black olives and cheese. Cook 30 minutes on high or longer on low.
[Name] Proper Yorkshire Pudding [AuthorId] 30002 [AuthorName] Phyllis Elias [CookTime] PT15M [PrepTime] PT6M [TotalTime] PT21M [DatePublished] 2002-01-29T15:51:00Z [Description] Traditional starter, served with Roast Beef, but in Yorkshire it is served with all roast meats on a Sunday.The recipe is sufficient to make 12 puddings in patty tins, or two large ones using 7" cake tins. It has come down my family for generations - being a Yorkshire woman I have always found it very successful. (The reason we serve it first but still call it pudding? During the Civil War in the 1600s, Yorkshire men who were Cavaliers (on the Kings side) were about to eat their Sunday dinner. Some Roundheads (the Parliamentarians) burst into their dining hall, and seeing the puddings were ready, and the Cavaliers were all eating, decided they were hungry and ate the puddings. Since then, Yorkshiremen (and women!) have always made sure of getting their pudding by eating it first before their meat course. The moral of the story is, don't mess with the Yorkshire folk, they never forget who stole their pudding). A variation of this recipe is to add some mixed herbs to the batter if you want something a little more savoury. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["plain flour", "egg", "cold water", "milk", "salt"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 161.4 [FatContent] 3.2 [SaturatedFatContent] 1.5 [CholesterolContent] 59.3 [SodiumContent] 80.5 [CarbohydrateContent] 26.1 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] 12 puddings [RecipeInstructions] Put all ingredients (except the meat fat] in a large bowl and beat very thoroughly with electric whisk until a fairly thin batter is made. Put the meat fat or any other oil or fat you like to use, into patty tins (or loaf tins if making large Yorkshires]. Heat in a very hot oven (450 degrees] until it smokes. Pour in the batter, return to the very hot oven and bake for approximately 12 to 15 minutes- until well risen. A proper Yorkshire pudding has a top and a bottom and no middle! It can be served the traditional way, with gravy before the main meal, or after the meal with syrup (golden or maple!]. Time to make approx 20- 25 minutes. Large Yorkshires are delicious served filled with meat& Gravy and veg, or just sausages and a rich onion gravy.
[Name] Apple Cocoa Shake [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-29T15:52:00Z [Description] Make and share this Apple Cocoa Shake recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Apple", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "8", "8", NA] [RecipeIngredientParts] ["milk", "apples", "vanilla ice cream", "cocoa powder", "sugar", "cashews", "saffron"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.9 [FatContent] 15.5 [SaturatedFatContent] 8.4 [CholesterolContent] 52.2 [SodiumContent] 125.7 [CarbohydrateContent] 44.2 [FiberContent] 3.7 [SugarContent] 34.3 [ProteinContent] 7.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Pour milk and add the apple in a juicer. Add cocoa powder, ice cream, sugar, cashews, almonds and then run the juicer. Serve chilled.
[Name] Porcupine Rice Meatballs [AuthorId] 29268 [AuthorName] Amber Dawn [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-29T15:52:00Z [Description] An easy and tasty dish that both children and adults can enjoy. This recipe came from Better Homes & Garden's "Step-by-Step Kids' Cookbook". Don't start stirring too early or meatballs will break apart. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/43/4/picWmtEAa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/43/4/picdZqpll.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/43/4/picmMoXW9.jpg"] [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "1/4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["egg", "long grain rice", "dried parsley flakes", "salt", "pepper", "lean ground beef", "water", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 309.2 [FatContent] 13.1 [SaturatedFatContent] 5.1 [CholesterolContent] 120.2 [SodiumContent] 550.0 [CarbohydrateContent] 20.4 [FiberContent] 1.2 [SugarContent] 6.6 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium bowl, beat egg. Add 1/4 cup tomato soup, uncooked rice, parsley flakes, dried onion, salt and pepper. Mix well. Add ground beef and using your hands, mix well again. Shape into 1-inch meatballs. This should make about 20 meatballs. Place meatballs in a 1-inch skillet. Mix remaining soup with the water. Add Worcestershire sauce and mix. Pour soup mixture over the meatballs. Cook without stirring until mixture starts to boil. Turn heat to low. Cover and cook for 40 minutes, stirring occasionally. Using a wooden spoon, carefully stir the meatballs so they don't stick to the skillet.
[Name] Honey Bun Glazed Cake [AuthorId] 29920 [AuthorName] crawfish pie [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-29T15:52:00Z [Description] I found this recipe in an old church cookbook and made my own variations.I make it for my family of "honey bunnies"!!!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/43/5/picljdUbP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/43/5/pic2cOx2P.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "4", "3/4", "8", "3/4", "3", "1", "4", "1/2"] [RecipeIngredientParts] ["sugar", "eggs", "sour cream", "brown sugar", "cinnamon", "powdered sugar", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 3256.9 [FatContent] 176.4 [SaturatedFatContent] 47.7 [CholesterolContent] 500.5 [SodiumContent] 2260.1 [CarbohydrateContent] 402.1 [FiberContent] 6.4 [SugarContent] 304.8 [ProteinContent] 29.8 [RecipeServings] nan [RecipeYield] 2 8 INCH CAKES [RecipeInstructions] Pre-heat oven to 350 degrees Fahrenheit. Combine cake mix,nuts,sugar,eggs, oil and sour cream. In a separate bowl mix brown sugar and cinnamon and set aside. Pour cake batter into TWO 8x8x2 inch square pan. Sprinkle brown sugar and cinnamon mixture over batter and swirl with knife. Bake for 30 to 35 minutes or until cake tester comes out clean. While cake is baking, mix the powdered sugar, butter and milk. [You may need to add more milk; it should be the consistiency of a thin paste.]. When cake is done, poke holes in the top with a fork and pour powdered sugar mixture over the top.
[Name] Cheesy Spinach Casserole [AuthorId] 29361 [AuthorName] Paulette [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-01-29T15:52:00Z [Description] Make and share this Cheesy Spinach Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["2", "1/2", "3", "1", "1/4", NA] [RecipeIngredientParts] ["frozen chopped spinach", "fresh mushrooms", "reduced-fat American cheese", "garlic powder"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 56.5 [FatContent] 0.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.9 [SodiumContent] 99.2 [CarbohydrateContent] 8.1 [FiberContent] 3.3 [SugarContent] 4.2 [ProteinContent] 6.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook spinach according to package directions; drain well. Coat a pan with no stick cooking spray and saute mushrooms until tender; set aside (keep drippings]. Melt cheese in milk, over low heat. Put spinach in casserole dish. Sprinke with garlic powder. Add cheese mixture& salt& pepper, stir. Top with sauteed mushrooms& drippings. Bake, uncovered, at 350 degrees for 20 minutes.
[Name] Choco-Cherry Upside Down Cake [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-29T15:52:00Z [Description] Make and share this Choco-Cherry Upside Down Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2 1/4", "1 1/2", "3/4", "1 1/2", "3/4", "1 1/2", "1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["cherry pie filling", "flour", "sugar", "baking soda", "salt", "water", "vinegar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 334.1 [FatContent] 10.1 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 313.9 [CarbohydrateContent] 59.8 [FiberContent] 2.7 [SugarContent] 25.2 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a greased 13x9x2\" baking pan, spread the Cherry pie filling evenly over the bottom. In a mixing bowl, stir together the flour, sugar,unsweetened cocoa powder,the baking soda and salt. In another bowl stir together the water, oil, vinegar and the vanilla. Add liquid ingredients to flour mixture all at once, stirring Just To Moisten. Pour the batter evenly over the cherry pie filling. Bake at 350 degrees for 30 to 35 minutes or till the cake tests done. Cool 10 minutes in the pan; invert and cool. Serve with Cool Whip. Serves 12.
[Name] Three Mushroom Soup [AuthorId] 20497 [AuthorName] Kim Weimer [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-01-29T15:52:00Z [Description] Make and share this Three Mushroom Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "3", "1", "3", "1", "1", "1", "3", NA] [RecipeIngredientParts] ["shiitake mushroom", "mushroom", "white mushroom", "onion", "water", "fat-free evaporated milk", "nutmeg", "flour", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 132.8 [FatContent] 10.7 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 12.2 [CarbohydrateContent] 8.1 [FiberContent] 1.9 [SugarContent] 3.1 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large soup pan. Saute the onions and Mushrooms in the Olive Oil. Mix the flour with one cup of water and add the water to the pan. Bring to a low boil and add the evaporated milk and Nutmeg. Simmer until heated through. Salt and Pepper to taste. Serve with a little Nutmeg sprinkled on top.
[Name] Mushroom Minute Steaks [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT22M [PrepTime] PT5M [TotalTime] PT27M [DatePublished] 2002-01-29T15:52:00Z [Description] Make and share this Mushroom Minute Steaks recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "1/4", "3", "1", "1/4", "2"] [RecipeIngredientParts] ["salt", "lemon pepper", "green pepper", "onion", "mushrooms"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 54.0 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 585.6 [CarbohydrateContent] 4.6 [FiberContent] 1.3 [SugarContent] 2.3 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle steaks with salt and lemon pepper. Heat oil in 12 inch skillet. Add steaks and cook over med. heat till browned, and cooked through, about 15 minutes. Add green pepper, onion, and mushrooms, with juice. Heat over low heat 7 minutes.
[Name] Volcano Chicken [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2002-01-29T16:29:00Z [Description] Posted as a recipe request. When the chicken is flambayed, the flames from the cavity resemble an erupting vocano. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1/4", "1/4", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["chicken", "garlic", "black pepper", "fish sauce", "honey", "coconut milk", "red curry paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.2 [FatContent] 24.8 [SaturatedFatContent] 8.3 [CholesterolContent] 113.4 [SodiumContent] 1050.3 [CarbohydrateContent] 13.4 [FiberContent] 0.1 [SugarContent] 12.1 [ProteinContent] 29.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the marinade ingredients. Coat chicken with the marinade and marinade for about 12 hours. Remove the chicken from the marinade allowing to drain thoroughly. Heat marinade over medium heat until reduced to a thick sauce. Stand the chicken upright on an ovenproof plate. Roast in a medium oven until the skin just begins to brown. Remove the chicken and place it on a flame proof but table-ready plate. Pour whiskey through the cavity of the chicken and over the outside so it is thoroughly coated. Ignite and allow the whiskey to burn itself out. Serve carved chicken with steamed white rice and stir-fried veggies.
[Name] Maquechoux (Cajun Pork Chops) [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-29T17:18:00Z [Description] Maquechoux means smothered with corn in cajun. For the corn, you can use frozen, canned...whatever you have. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Vegetable", "Meat", "Cajun", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/8", "4", "1/4", "1", "1"] [RecipeIngredientParts] ["onion", "celery ribs", "bell pepper", "tomatoes", "ground black pepper", "dried basil", "dried thyme", "dried tarragon", "cayenne pepper", "dry white wine", "corn kernel"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 343.2 [FatContent] 20.5 [SaturatedFatContent] 7.6 [CholesterolContent] 68.8 [SodiumContent] 80.9 [CarbohydrateContent] 17.7 [FiberContent] 3.5 [SugarContent] 4.9 [ProteinContent] 20.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the onion, celery, bell pepper, tomatoes, pepper, basil, thyme, tarragon, and cayenne pepper in a large sauce pan and cook over low heat for 20 minutes, stirring occasionally. While the mixture on the stove is cooking, cook the pork chops in a non stick skillet over a medium heat until browned on both sides. Add the wine and cook, covered, for about 10 more minutes. Uncover and cook over high heat until most of the wine is absorbed, about 3 minutes Add the cream corn and the corn kernels to the vegetable mixture and mix well. Bury the browned pork chops in the mixture and add any liguid still in the pork pan. Simmer covered, over low heat for 15 minutes to allow the flavors to blend a little. To serve, place pork chop in a shallow bowl and spoon 1 cup of the corn mixture over the top.
[Name] Champlain Beef Stew [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2002-01-29T17:18:00Z [Description] Make and share this Champlain Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Canadian", "Potluck", "Winter", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/2", "1/4", "4", "3", "1", "4", "1/3", "1/4", "2", "2"] [RecipeIngredientParts] ["flour", "ginger", "pepper", "stewing beef", "stewed tomatoes", "onions", "red wine vinegar", "maple syrup", "water", "carrots"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 285.0 [FatContent] 10.2 [SaturatedFatContent] 4.6 [CholesterolContent] 100.3 [SodiumContent] 230.0 [CarbohydrateContent] 14.8 [FiberContent] 1.7 [SugarContent] 8.0 [ProteinContent] 34.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Mix flour, celery salt, ginger, garlic salt and pepper in a plastic bag.", "Place beef in bag, approximately 1 lb at a time and shake until meat is coated with flour mixture.", "In a heavy skillet, melt fat and brown meat in hot fat.", "Transfer to cooking kettle.", "Add tomatoes, onions, vinegar, maple syrup and water.", "Bring to boil, cover and simmer 3 hours.", "Add carrots in the last hour of cooking.", "(for a tasty touch, add a half cup of raisins in the last half hour of cooking.] Could be served over squeezed open baked potatoes or mashed potatoes or over brown rice, or even over noodles." ]
[Name] Sesame Noodle Salad [AuthorId] 27395 [AuthorName] Manda [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-29T17:18:00Z [Description] These noodles are great served hot or cold. Great salad along side of barbequed chicken..or make it a light lunch by adding cooked diced chicken right into the salad. Excellent blend of Oriental flavors. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2 -3", "2", "2", "3", "3", "3", "2", "2", "1/2", NA] [RecipeIngredientParts] ["fettuccine pasta", "sliced water chestnuts", "cucumber", "carrot", "scallions", "sherry wine", "soy sauce", "water", "garlic", "sesame seeds", "mustard powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.8 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 789.0 [CarbohydrateContent] 16.0 [FiberContent] 2.7 [SugarContent] 5.9 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In medium bowl, combine cooked and drained noodles and the vegetables. Toss to combine. In small bowl, combine remaining ingredients and beat with wire whisk until thoroughly combined. Pour over noodle mixture and toss to coat. Serve immediately or cover and refrigerate until ready to serve.
[Name] Chefy's Rice Pudding [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-29T17:18:00Z [Description] Make and share this Chefy's Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Long Grain Rice", "Rice", "Grains", "Canadian", "Kid Friendly", "Potluck", "Winter", "< 60 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "3", "12", "2 1/2", "4", "2 1/2"] [RecipeIngredientParts] ["long grain rice", "half-and-half cream", "eggs", "sugar", "vanilla", "raisins"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 470.6 [FatContent] 19.9 [SaturatedFatContent] 11.4 [CholesterolContent] 180.6 [SodiumContent] 104.8 [CarbohydrateContent] 64.4 [FiberContent] 1.0 [SugarContent] 36.3 [ProteinContent] 10.3 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Cook rice according to package directions. Scald cream. Combine eggs, sugar, and vanilla. Place rice and raisins in oven proof casserole, add cream and egg mixture. Stir. Place casserole in a pan of hot water and bake'til custard is partially set, (approaximately 30 minutes]. Remove from oven. Stir and set aside to cool.
[Name] Browned Rice [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2002-01-29T17:18:00Z [Description] Make and share this Browned Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Grains", "Canadian", "Potluck", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1/4", "2", "2", "3/4"] [RecipeIngredientParts] ["butter", "long grain rice", "salt", "pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 244.5 [FatContent] 12.5 [SaturatedFatContent] 5.3 [CholesterolContent] 20.3 [SodiumContent] 692.9 [CarbohydrateContent] 27.2 [FiberContent] 1.4 [SugarContent] 0.5 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] in a large fyring pan, melt butter over low heat. Add rice and cook until golden brown,stirring often. Place cooked rice in a 2 quart casserole and sprinkle on seasonings. Add consomme, water and nuts and mix gently. Cover casserole and bake at 300 degrees for approximately 1 hour. Do not stir.
[Name] Warm Artichoke Dip [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-01-30T08:58:00Z [Description] Make and share this Warm Artichoke Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/44/6/T49UphoMR9GeWMMO1hui_warm-artichoke-dip-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/44/6/ZKGrfwjbSi2enHQYDSLH_warm-artichoke-dip-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/44/6/HLjgnZTCSXCQwiXKtVsH_warm-artichoke-dip-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/44/6/picmCfot7.jpg" ] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["artichoke hearts", "parmesan cheese", "sour cream", "mayonnaise", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 54.5 [FatContent] 3.8 [SaturatedFatContent] 2.2 [CholesterolContent] 10.4 [SodiumContent] 97.6 [CarbohydrateContent] 3.0 [FiberContent] 1.7 [SugarContent] 0.7 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 20 appetizers [RecipeInstructions] Preheat oven to 325. Drain and chop artichoke hearts. Combine mayo, sour cream, and parmesan cheese. Mix together artichoke hearts with mayo mixture in an oven safe glass pie dish Add garlic to taste. Bake for 25 minutes. Serve with crackers or pita bread.
[Name] Southwest Tortellini Chowder [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-30T08:58:00Z [Description] Tortellini with a southwestern flair. I found this tasty recipe a few years back in a Pillsbury Bake-off cookbook. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Southwestern U.S.", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/2", "2", "1", "1", NA, "1/4"] [RecipeIngredientParts] ["condensed chicken broth", "salsa", "frozen corn", "evaporated milk", "salt", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 162.6 [FatContent] 4.0 [SaturatedFatContent] 1.7 [CholesterolContent] 8.3 [SodiumContent] 1355.1 [CarbohydrateContent] 23.4 [FiberContent] 2.9 [SugarContent] 2.5 [ProteinContent] 11.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan combine broth, salsa and orange peel.", "Bring to a boil then reduce to low and simmer 3 minutes.", "Stir in tortellini and vegetables.", "Raise heat and cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are ender.", "Stir in milk and salt to taste.", "Heat a few more minutes until nice and hot, but do not boil.", "Serve garnished with fresh cilantro.", "Note: If you use frozen tortellini, add before the vegetables and cook for 4 to 5 minutes before you add vegetables and then cook until vegetables are done." ]
[Name] Carrot Soup Indienne [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-30T08:58:00Z [Description] I spent a considerable of time in the Fijian Islands and fell in love with the type of food the "Indians" (East Indians) cooked. Most of their soups were spicy hot, but very tasty. I was not able to get their recipes, so I developed my own. This is one of my East Indian recipes that is enjoyed by all of our East Indian friends. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Asian", "Indian", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["8", "6", "3", "3", "1", "1/4", "1/4", "1/4", "1/4", "1/2", "3", "2 1/2", "6"] [RecipeIngredientParts] ["water", "carrots", "potatoes", "celery ribs", "onion", "soy sauce", "ground cumin", "ground cayenne pepper", "chili powder", "garlic powder", "garam masala", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 79.1 [FatContent] 1.4 [SaturatedFatContent] 0.8 [CholesterolContent] 3.8 [SodiumContent] 304.6 [CarbohydrateContent] 14.1 [FiberContent] 2.1 [SugarContent] 4.3 [ProteinContent] 3.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan or cooking pot, measure water and bring to boil. Add chopped carrots, diced potatoes, chopped celery and chopped onion and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender. Remove from heat and let cool for about 5 minutes. In a food processor or blender, puree' soup in batches until smooth and return to saucepan. Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk, instant potato flakes and return to boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Adjust seasonings to taste. Serve hot along with cooked rice. You can also use vegetable broth or chicken broth instead of water.
[Name] Xmas Cookies [AuthorId] 26416 [AuthorName] duckit [CookTime] PT12M [PrepTime] PT2H [TotalTime] PT2H12M [DatePublished] 2002-01-30T08:58:00Z [Description] I like these in part because these are the cookies I have had all of my life, The recipe was my grandmothers, She was 70 when I was born.She was born in 1869. They are also very good [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "1/2", "1", "5 1/2"] [RecipeIngredientParts] ["brown sugar", "shortening", "butter", "baking soda", "baking powder", "eggs", "salt", "vanilla", "flour"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 1255.8 [FatContent] 45.9 [SaturatedFatContent] 12.0 [CholesterolContent] 89.5 [SodiumContent] 641.5 [CarbohydrateContent] 193.3 [FiberContent] 3.7 [SugarContent] 87.9 [ProteinContent] 18.3 [RecipeServings] nan [RecipeYield] 5-6 dozen or more [RecipeInstructions] Cream sugar and shortening, add eggs and beat together. Add dry ingredients and mix well. Roll out on Floured board and cut out with favorite cookie cutters. Bake at 350 for about 10-12 minutes. Cool and Frost.
[Name] Big Mac [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-01-30T08:58:00Z [Description] This is not my favorite veggie burger but others have enjoyed it. Spruce it up a bit withtomatoes and a bit more spice your choice [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Fruit", "Vegetable", "Nuts", "Canadian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1", "1", NA, "1", "1/2", "2"] [RecipeIngredientParts] ["garbanzo beans", "water", "rolled oats", "walnuts", "onion", "salt", "soy sauce", "sage", "compressed yeast cakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.7 [FatContent] 27.6 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 458.5 [CarbohydrateContent] 36.6 [FiberContent] 7.6 [SugarContent] 3.1 [ProteinContent] 13.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Using your blender or food processor blend the garbanzo beans& water until smoothe Add remaining ingredient. Mix well and let stand for 1/2 hour. Make into patties and fry browning both sides.
[Name] Crocked Bacon Wrapped Chicken [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2002-01-30T08:58:00Z [Description] Make and share this Crocked Bacon Wrapped Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "bacon", "sour cream", "mushrooms", "pimiento"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 432.4 [FatContent] 28.3 [SaturatedFatContent] 12.3 [CholesterolContent] 109.2 [SodiumContent] 779.2 [CarbohydrateContent] 9.5 [FiberContent] 0.6 [SugarContent] 2.1 [ProteinContent] 34.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wrap each chicken breast with a slice of bacon and secure with a toothpick. Combine the sour cream and mushroom soup and mushrooms;pour over the chicken breasts. Cook on low in the crock pot or 8-10 hours or on high for 6-8 hours.
[Name] Cheese Danties [AuthorId] 28408 [AuthorName] Ladybug II [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-30T08:58:00Z [Description] Make and share this Cheese Danties recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Cheese", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2 - 1", "1/2", "3", "1/2", "1", "2", "1/4", "2", NA] [RecipeIngredientParts] ["butter", "sugar", "cream cheese", "flour", "baking powder", "salt", "maraschino cherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.4 [FatContent] 12.3 [SaturatedFatContent] 7.7 [CholesterolContent] 33.8 [SodiumContent] 262.1 [CarbohydrateContent] 24.9 [FiberContent] 0.5 [SugarContent] 10.6 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 10-18 cookies [RecipeInstructions] Mix butter and sugar. Add Cream Cheese. Add almond flavor. Cream together the above. Sift flour. Add baking powder. Add salt. Make into small balls and roll in crushed corn flakes. Make depression and add 1/4 of cherry. Bake 10-12 minutes in 350 oven greased cookie sheet.
[Name] Zucchini Nut Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-30T08:58:00Z [Description] Make and share this Zucchini Nut Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1", "2", "1", "1", "1/2", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["shortening", "sugar", "brown sugar", "egg", "zucchini", "flour", "baking soda", "cinnamon", "nutmeg", "clove", "salt", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1783.1 [FatContent] 73.3 [SaturatedFatContent] 16.4 [CholesterolContent] 105.8 [SodiumContent] 1514.6 [CarbohydrateContent] 268.8 [FiberContent] 10.8 [SugarContent] 149.2 [ProteinContent] 25.1 [RecipeServings] nan [RecipeYield] 2-3 dozen [RecipeInstructions] Preheat oven to 325F degrees. Cream shortning, sugar and egg. Mix together dry ingredients. Add alternately with zucchini. Fold in raisins and nuts. Drop by teaspoons on greased sheet. Bake 15 minutes.
[Name] Baker's Frosting [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-01-30T08:58:00Z [Description] Make and share this Baker's Frosting 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/18/45/4/picW0S2ZI.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["flour", "sugar", "milk", "powdered sugar", "solid shortening", "salt", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 936.9 [FatContent] 53.6 [SaturatedFatContent] 14.2 [CholesterolContent] 8.5 [SodiumContent] 321.4 [CarbohydrateContent] 115.3 [FiberContent] 0.1 [SugarContent] 109.0 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] On med. heat, cook flour, sugar, and milk until thickened. Let cool. Add powdered sugar, shortning, salt and vanilla. Beat until creamy and smooth.
[Name] Chicken Stovies - Traditional Scottish Recipe [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H30M [PrepTime] PT40M [TotalTime] PT3H10M [DatePublished] 2002-01-30T08:58:00Z [Description] The word 'stovies' is from the French 'etoufee', meaning 'stewed in a closed vessel'. This popular Highland dish, possibly of French origin, has become a favourite all over Scotland. Like most national affairs, the exact way to cook stovies is a matter of dispute for many Scots; this traditional recipe preserves all the essence of the bird. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Scottish", "European", "Kid Friendly", "Free Of...", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "12", "2 1/2", "2", "2", NA, "3"] [RecipeIngredientParts] ["broiler-fryer chickens", "shallots", "russet potatoes", "unsalted butter", "parsley"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1066.3 [FatContent] 58.8 [SaturatedFatContent] 18.8 [CholesterolContent] 274.2 [SodiumContent] 431.4 [CarbohydrateContent] 58.9 [FiberContent] 6.2 [SugarContent] 4.1 [ProteinContent] 72.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into serving pieces. Slice potatoes in medium thick rounds. Melt 1 heaped tablespoons. of butter in a skillet or saucepan. Brown chicken joints lightly on both sides and then remove them. Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned], chicken. Dot each layer with little knobs of butter. Repeat layers until all ingredients are used, ending with a layer of potatoes. Pour stock over the potatoes, shallots and chicken. Cover with buttered greaseproof paper, then with lid. Cook in oven at 275F/135C for about 2½ hours. Add a little hot stock or water after about an hour or so, if liquid dries up too much. Sprinkle generously with chopped parsley 5 minutes before serving.
[Name] Roasted Carrots and Parsnips [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2002-01-30T08:58:00Z [Description] Make and share this Roasted Carrots and Parsnips 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/18/45/6/picnMsed2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/45/6/picsoZQsZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/45/6/picIYYZbg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/45/6/pictogVk1.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["parsnip", "carrot", "onion", "dried thyme", "maple syrup", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 118.7 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 67.6 [CarbohydrateContent] 21.1 [FiberContent] 4.8 [SugarContent] 9.3 [ProteinContent] 1.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil. Roast in oven for 30 minutes. Meanwhile, in a small bowl, combine maple syrup and mustard. Pour over veggies, toss to coat. Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.
[Name] Cheddar, Onion and Bacon Fingers [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-30T08:58:00Z [Description] These finger shaped biscuits are wonderfull with lots of butter to dunk into poached eggs for breaky. Have also made them square and put poached eggs on top, sprinkled with parsley. From Reader's Digest [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Canadian", "Kid Friendly", "High In...", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1/3", "1 1/2", "1/2", "4", "2/3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "butter", "cheddar cheese", "onion", "bacon", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 224.6 [FatContent] 13.9 [SaturatedFatContent] 7.7 [CholesterolContent] 35.4 [SodiumContent] 478.8 [CarbohydrateContent] 17.7 [FiberContent] 0.7 [SugarContent] 0.4 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 12 finger biscuits [RecipeInstructions] Combine flour, baking powder, and salt in mixing bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Stir in cheese, onion, and bacon, mixing well. Add milk all at once to dry ingredients, stirring with a fork to make a soft dough. Turn out onto floured surface and knead 8 to 10 times. Roll out to an 8 inch square. Cut in half crosswise, then cut each half into 6 finger shaped biscuits. Transfer to an ungreased baking sheet lightly sprinkled with flour. Bake at 450 degrees for 10 to 15 minutes or until light golden. Serve warm.
[Name] Dana's Homemade Kahlua [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2002-01-30T08:58:00Z [Description] This is a recipe I came up with since I enjoy white russians soo much, and also I like Kahlua in my coffee too. Let me know what you think if it is too strong, weak or is missing something..THANKS!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/45/8/COtZWZxwSpC5XpOaSCJX_Dana%27s Homemade Kahlua_0228.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/45/8/picUIWKNE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/45/8/picy7oTfj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/45/8/StxEycnSy2GDpx2zYeVB_Dana%27s Homemade Kahlua_0232.JPG" ] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2 1/2", "3", "1", "2 1/2"] [RecipeIngredientParts] ["water", "sugar", "instant coffee", "vanilla", "vodka"] [AggregatedRating] 5.0 [ReviewCount] 95.0 [Calories] 1639.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.8 [CarbohydrateContent] 252.6 [FiberContent] 0.0 [SugarContent] 250.3 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 2 fifths [RecipeInstructions] Boil water, coffee, sugar. Simmer for 3 hours (stirring frequently]. Let cool and add vanilla and vodka. Bottle and cap tightly.
[Name] Spinach Dip In Bread Bowl [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-30T08:58:00Z [Description] Make and share this Spinach Dip In Bread Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "3/4", "1/2", "1"] [RecipeIngredientParts] ["sour cream", "frozen spinach", "onion", "dried basil", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.6 [FatContent] 11.2 [SaturatedFatContent] 6.4 [CholesterolContent] 20.2 [SodiumContent] 317.9 [CarbohydrateContent] 23.9 [FiberContent] 1.9 [SugarContent] 2.2 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In bowl combine first 6 ingredients and mix well. Chill for at least 1 hour. Cut 1/2 inch slice off top of round loaf, set aside. Hollow out the bottom, leaving a thick shell. Fill shell with chilled dip. Cut or tear bread from top and inside into pieces for dipping. Can also be used for veggie dip.
[Name] Dutch 'Bitterballen' : Bite-size veal croquettes [AuthorId] 12192 [AuthorName] Bollie [CookTime] PT5M [PrepTime] PT2H [TotalTime] PT2H5M [DatePublished] 2002-01-30T08:58:00Z [Description] Bitterballen, bite-size veal croquettes. These are usually eaten when dutch people go to a bar and served with a drink. I quess you could call it dutch 'Tapas' ! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/0/xb63BR1SQbSVkaXaHA3f_0S9A5274.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/0/SES02xyTQeQ7HwhVRJE8_0S9A5317.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/0/fnaMoNTQw2xjT6BD7vrJ_0S9A5250.jpg"] [RecipeCategory] Veal [Keywords] ["Meat", "Dutch", "European", "Weeknight", "For Large Groups", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["200", "1", "400", "30", "30", NA, NA, "2", "100", NA, NA] [RecipeIngredientParts] ["bouquet garni", "butter", "flour", "nutmeg", "eggs", "French mustard"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 48.1 [FatContent] 2.1 [SaturatedFatContent] 1.0 [CholesterolContent] 25.0 [SodiumContent] 115.1 [CarbohydrateContent] 4.0 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["in a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender.", "Strain off 200 ml stock into a measuring jug.", "Slice the cooked meat very thinly.", "Melt the butter in a pan and stir in the flour.", "Add the stock, while stirring, and continue stirring until the sauce is thick and smooth.", "Leave the sauce to cook gently for about 2 minutes.", "Stir in the meat and add salt, pepper and nutmeg to taste.", "Pour the ragout onto a flat plate and refrigerate until firm.", "(Best to make this one day in advance] In a deep plate beat the eggs with one tablespoon of water.", "Shape the ragout into 24 balls (Little bit smaller than golfball] and roll in the breadcrumbs.", "Then roll in the beaten eggs and breadcrumbs again.", "Repeat until well coated.", "Heat oil in a deep fat fryer to 180 degrees celcius.", "Deep fry croquettes 6 at the time for 3-4 minutes until brown and crisp.", "Drain on paper towel.", "Serve the warm'bitterballen' on a plate with a serving of mustard next to it." ]
[Name] Easy Taco Dip [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-30T08:58:00Z [Description] Make and share this Easy Taco Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/1/picr233Ki.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/1/pichIzJSY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/1/fqsfNcgQg6qldK2yZv7v_IMG_1585.JPG"] [RecipeCategory] < 15 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["sour cream", "tomatoes", "green onion", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 90.8 [FatContent] 5.2 [SaturatedFatContent] 2.9 [CholesterolContent] 12.4 [SodiumContent] 365.8 [CarbohydrateContent] 8.6 [FiberContent] 2.6 [SugarContent] 1.4 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix package of taco seasoning and sour cream. Layer beans on bottom of cake dish, then sour cream mixture, add shredded cheese and any other toppings. Chill for 30 minutes. Serve with doritos or tostitos.
[Name] Crock Pot Italian Beef [AuthorId] 25792 [AuthorName] LAURIE [CookTime] PT24H [PrepTime] PT10M [TotalTime] PT24H10M [DatePublished] 2002-01-30T08:58:00Z [Description] I start this after dinner the night before and forget it so much that when I get up in the morning I wonder what smell so good! I usually do a quick stir about 12-13 hours into it just so anything thats not in the juice gets mixed. Serve it with Mozzarella cheese on crispy rolls for a really good sandwich thats easy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/2/pic07NfDa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/2/picxuDRwB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/2/picNQWXto.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/2/picBRdaXi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/2/picBRdaXi.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Meat", "Kid Friendly", "Kosher", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3 -4", "1", "1", "1", "1"] [RecipeIngredientParts] ["boneless beef roast", "onion", "green pepper"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 209.2 [FatContent] 7.0 [SaturatedFatContent] 2.8 [CholesterolContent] 112.3 [SodiumContent] 124.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 36.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place roast in crock pot. Add onion and/or peppers if you like. Sprinkle dry mix over the top of all. Cook on low for 24 hours. (Note: NO liquids at all. The moisture stays trapped in the crockpot as long as you don't open it up.].
[Name] Carrot and Ginger Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-30T08:58:00Z [Description] Make and share this Carrot and Ginger Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Nuts", "Canadian", "Spicy", "< 30 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "3/4", NA, "1/2", "1 3/4", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["sultana raisin", "carrot", "salt", "honey", "sugar", "pecans", "walnuts", "gingerroot", "lemon", "orange", "sour cream", "plain yogurt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 237.3 [FatContent] 12.2 [SaturatedFatContent] 4.2 [CholesterolContent] 14.9 [SodiumContent] 86.3 [CarbohydrateContent] 31.2 [FiberContent] 5.3 [SugarContent] 20.4 [ProteinContent] 5.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put a little water into a kettle and put it on to boil. Put the sultanas into a small bowl, then cover them with boiling water and set them aside. To make the citrus dressing, peel and finely grate the ginger into a small mixing bowl. Finely grate half the rind from the lemon and then from the orange into the bowl. Squeese the juice from half of the lemon and then from half of the orange and add it to the ginger in the mixing bowl. Stir in the sour cream or yogurt and set the dressing aside. Peel the carrots and grate them into a serving bowl, then drain the sultanas and add them. Stir the dressing into the carrots and sultana mixture, then season with salt and add honey or sugar to taste. Finally, stir in the chopped nuts and serve.
[Name] Pesto Pinwheels [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-30T08:58:00Z [Description] Make and share this Pesto Pinwheels 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/18/46/4/picAhnHCo.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/3", "1/4"] [RecipeIngredientParts] ["pesto sauce", "red bell pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 44.3 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 7.1 [SodiumContent] 65.3 [CarbohydrateContent] 7.5 [FiberContent] 0.6 [SugarContent] 0.7 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 16 appetizers [RecipeInstructions] Heat oven to 350F degrees. Unroll dough into 2 rectangles. Firmly press on perforations to seal them. Spread rectangles with pesto to within 1/4 inch of edges, then sprinkle on bell peppers. Starting at short side, roll up each rectangle of dough, pinching edges to seal. Cut each roll into 8 slices. Place slices, cut side down, on ungreased cookie sheet. Bake approximately 15 minutes or until golden brown. Serve hot.
[Name] Baked Apricot Chicken and Rice [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-01-30T08:58:00Z [Description] This is good both hot and cold. Served cold in the summer months, you can garnish the dish with fresh fruit. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Fruit", "Meat", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "rice"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 713.2 [FatContent] 9.7 [SaturatedFatContent] 1.7 [CholesterolContent] 68.6 [SodiumContent] 649.1 [CarbohydrateContent] 120.5 [FiberContent] 2.4 [SugarContent] 25.2 [ProteinContent] 34.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325F degrees. Spray 9 X 13 baking dish with non stick spray. Place the chicken breasts in the bottom of the dish. Combine preserves, soup mix, and salad dressing and spread them evenly over the chicken Bake in the preheated oven until the chicken is cooked through, about 1 hour. Serve each breast on 1/2 cup of the rice and spoon a little sauce over the top.
[Name] Great Escape Coffee Cake [AuthorId] 28408 [AuthorName] Ladybug II [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-30T08:58:00Z [Description] Delicious Breakfast Cake or Dessert! My grandmother and mother used to make this... Always a big hit growing up and now with my husband. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "2", "1", "1/2", "1/2", "1", "4", "3"] [RecipeIngredientParts] ["margarine", "sugar", "eggs", "vanilla", "sour cream", "flour", "baking powder", "salt", "cinnamon", "brown sugar", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 526.5 [FatContent] 27.8 [SaturatedFatContent] 7.0 [CholesterolContent] 52.4 [SodiumContent] 438.6 [CarbohydrateContent] 65.5 [FiberContent] 1.4 [SugarContent] 43.5 [ProteinContent] 6.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cream 1 cup of margarine and 2 cups of sugar. Beat in 2 eggs. Fold in 1 cup of sour cream, 1 tsp of vanilla. Add 2 cups flour, 1 tsp baking powder. Add 1/2 tsp of salt and beat until smooth. Prepare topping. Mix nuts, sugar and cinnamon together. Spoon half of mixture into greased angel food cake pan. Sprinkle with half of topping. Add remaining batter and cover with remaining topping. Bake at 350 for 55-60 minutes. Cool 15 minutes before removing from pan.
[Name] Palm Springs Key Lime Pie [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-01-30T08:59:00Z [Description] My first experience to taste KEY LIME PIE was in Key West, Florida. Fell in love with the flavor but did not appreciate the moist crust and the chewy filling. After much experimentation, I formulated this pie in Palm Springs, CA, and that is how I gave it the name PALM SPRINGS KEY LIME PIE. The pie has been reviewed my many newspapers and has been noted as, "A Pie to Die For". [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/46/7/picob7QHq.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Lime", "Grains", "Citrus", "Fruit", "Nuts", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/2", "1/4", NA, "1", "4", "1/2", "2", "10 1/2", "4", "1/4", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["pecans", "margarine", "butter", "all-purpose flour", "eggs", "lime juice", "lime zest", "sweetened condensed milk", "cream of tartar", "granulated sugar", "vanilla extract", "granulated sugar"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 460.9 [FatContent] 23.7 [SaturatedFatContent] 8.5 [CholesterolContent] 143.2 [SodiumContent] 218.8 [CarbohydrateContent] 55.8 [FiberContent] 1.0 [SugarContent] 49.2 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] PIE CRUST-----------. In a mixing bowl, combine vanilla wafer crumbs, graham wafer crumbs and finely chopped pecans. Pecans can be processed in a food processor. Reserve 1/2 cup of vanilla/graham wafer mixture to be used on top of pie. Add margarine or butter to mixture and blend with a pastry blender or fork. Prepare a 9 inch oven proof pie dish by spraying with a vegetable spray, then dusting lightly with flour. Shake off any excess flour off pie dish and discard (This prevents the shell from sticking to the dish when baked]. Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon. Place pie dish in freezer compartment for at least 30 minutes to cool and firm up. FILLING-----------. Place eggs in a bowl of warm water for about 15 minutes before cracking and separating. Separate eggs, and make sure that the egg whites DO NOT have any yolk. If any egg yolk accidentally gets into the egg whites, take a piece of bread and dip it over the yolk and this should remove it. In a mixing bowl, whisk egg yolks until smooth. Add lime juice, grated lime zest, condensed milk, green food coloring and whisk until well blended. In a separate bowl, beat egg whites until frothy; add cream of tartar and beat until egg whites form soft peaks. Add sugar gradually, beating continuously until stiff peaks form. Gently fold the beaten egg whites into the milk mixture using a spatula until incorporated. Preheat oven to 375 F degrees. Pour filling mixture into cooled pie shell and level. Sprinkle top with reserved wafer/pecan mixture. Bake in preheated 375 F oven for 25 to 30 minutes or until top is golden brown. Remove from oven and let cool completely on a wire rack. Refrigerate pie for at least 1 hour before serving. TOPPING-----------. In a medium size chilled mixing bowl or a 2 cup measure, whip 1/2 cup whipping cream until the cream just starts to thicken. Add vanilla extract and beat for a few seconds. Add sugar gradually, beating continously until thickened. DO NOT OVERBEAT, OTHERWISE YOU WILL FORM BUTTER. Just before serving, decorate pie with whipped cream to your liking. For a nice presentation, slice about 4 thin slices of lime, cut one edge of the slice, twist slightly and push into pie in 4 areas. Place a dollop of whipped cream in front and back of the projecting slice of lime.
[Name] Quickie Fruit Salad [AuthorId] 25792 [AuthorName] LAURIE [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-30T08:59:00Z [Description] This is sooo simple. I keep ingredients on hand for whenever someone needs a potluck dish in a hurry. The pie filling is the glaze so you can use the fruits you like. I usually leave out the nuts and coconut and add extra marshmallows and cherries when there are kids around. Put it in a pretty clear glass bowl and people think you slaved! [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["pineapple chunk", "mandarin orange", "maraschino cherry", "miniature marshmallow", "pecan pieces", "coconut"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 137.1 [FatContent] 11.8 [SaturatedFatContent] 6.5 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 8.5 [FiberContent] 2.4 [SugarContent] 4.7 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fresh grapes and strawberries, blueberries also look and taste great with this. Mix all together, then chill.
[Name] Creamy Chicken, Spinach and Rice [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-01-30T08:59:00Z [Description] Make and share this Creamy Chicken, Spinach and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Brown Rice", "Poultry", "Rice", "Cheese", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1", "4", "1/2"] [RecipeIngredientParts] ["water", "fat-free mayonnaise", "curry powder", "brown rice", "frozen chopped spinach", "boneless skinless chicken breast halves", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 314.5 [FatContent] 7.2 [SaturatedFatContent] 3.1 [CholesterolContent] 82.6 [SodiumContent] 562.7 [CarbohydrateContent] 25.6 [FiberContent] 3.7 [SugarContent] 3.1 [ProteinContent] 36.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Spray a 7 X 11 in. baking dish with vegetable spray and set aside. Combine the soup, water, mayonnaise, and curry powder and mix well. Sprinkle the rice over the bottom of the prepared baking dish. Layer the spinach evenly over the top of the rice. Cover the spinach with half of the sou mix, then top with the chicken, then the remaining soup. Sprinkle the chees over the top and bake, uncovered, until bubbly and golden brown, about 1 hour.
[Name] Speculaas (Dutch spiced biscuit) [AuthorId] 12192 [AuthorName] Bollie [CookTime] PT45M [PrepTime] PT3H [TotalTime] PT3H45M [DatePublished] 2002-01-30T08:59:00Z [Description] Speculaas, dutch spiced biscuit. Traditionally the dutch eat this biscuit around the 5th of December together with warm chocolate milk. Also taste very nice with coffee ! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/47/0/picyuyJRe.jpg" [RecipeCategory] Breads [Keywords] ["Dutch", "European", "Winter", "Spicy", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["200", "125", "2", "1", "150", "1"] [RecipeIngredientParts] ["self raising flour", "brown sugar", "allspice", "salt", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 124.6 [FatContent] 6.2 [SaturatedFatContent] 3.9 [CholesterolContent] 16.1 [SodiumContent] 54.2 [CarbohydrateContent] 16.1 [FiberContent] 0.5 [SugarContent] 6.0 [ProteinContent] 1.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Combine the cake flour, brown sugar, all spice and salt. Cut butter into pieces and mix into the flour in a food processor. Add milk and you should now have a firm dough ball. Wrap the dough in clingfilm and allow to rest in a cool place for atleast 2 hours, but preferably for a day to draw out the spice flavour. Preheat the oven to 175 degrees celcius, roll out the dough into a rectangle about 1cm thick. Place this onto a lined baking tray and bake the spiced biscuit in the oven for about 30 minutes until done. Cool the biscuit on a wire rack. To serve: Break the biscuit into pieces and serve with warm chocolate milk.
[Name] Baked Mostaccioli [AuthorId] 26416 [AuthorName] duckit [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2002-01-30T08:59:00Z [Description] Make and share this Baked Mostaccioli recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "2 1/2", "1/2", "8", "4", "1/2"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "onion", "water", "mostaccioli pasta", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 596.3 [FatContent] 23.0 [SaturatedFatContent] 9.9 [CholesterolContent] 72.0 [SodiumContent] 1161.9 [CarbohydrateContent] 63.3 [FiberContent] 2.7 [SugarContent] 16.1 [ProteinContent] 32.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In skillet cook meat and onion until meat is browned and onion is tender,Stirring to break meat into chunks.", "Stir in spaghetti sauce and water;simmer 10 minutes.", "Meanwhile, cook pasta as directed;drain.", "mix a little of the sauce with pasta;turn half the pasta into a 13x9 x2\" pan.", "Arrange a layer of all of the mozzarella cheese and half the parmesan cheese; cover with remaining pasta.", "Pour sauce over;sprinkle remaining parmesan on top.", "Bake at 375 about 30 minutes or until bubbling." ]
[Name] Blue Cheese Pasta Salad [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-30T08:59:00Z [Description] Make and share this Blue Cheese Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Vegetable", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1/4", "1/8", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["penne pasta", "plain nonfat yogurt", "low-fat mayonnaise", "blue cheese", "salt", "fresh ground pepper", "olive oil", "garlic", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 275.2 [FatContent] 7.3 [SaturatedFatContent] 2.9 [CholesterolContent] 40.5 [SodiumContent] 292.3 [CarbohydrateContent] 32.3 [FiberContent] 4.2 [SugarContent] 3.8 [ProteinContent] 20.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions. Meanwhile,combine yogurt,mayonnaise,blue cheese,salt and pepper in large bowl. Heat large non-stick skillet,Swirl in oil,then add garlic. Saute 30 seconds. Add beef in two batches,cook til just browned,about 2 minutes. Drain pasta,add to bowl with yogurt dressing. Add steak and tomatoes,toss to coat. Serve immediately.
[Name] Queenslander Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-30T08:59:00Z [Description] Make and share this Queenslander Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Vegetable", "Australian", "Low Protein", "Free Of...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 1/8", "1", "2", "2"] [RecipeIngredientParts] ["butter", "margarine", "lemon", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.9 [FatContent] 10.3 [SaturatedFatContent] 5.5 [CholesterolContent] 21.6 [SodiumContent] 59.4 [CarbohydrateContent] 2.4 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 6-8 ounces, approximately [RecipeInstructions] Melt the butter or margarine over a medium heat in a clean pan. Add the juice of 1 lemon, parsley, and macadamia nuts. Heat, stirring constantly, until sauce bubbles. Pour over hot grilled or broiled fish.
[Name] Dutch Stewed ' Cinnamon' Pears (Stoofpeertjes) [AuthorId] 12192 [AuthorName] Bollie [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-01-30T08:59:00Z [Description] 'Stoofpeertjes' is what they are called in dutch. Stewed cinnamon pears can be eaten warm or cold, served as dessert, but can also be served as a side dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/47/4/6bNxXgZMSeawnRbizjqO_20180304_223117.jpg" [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Dutch", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "50", "200", "100"] [RecipeIngredientParts] ["pear", "cloves", "fresh lemon rind", "cinnamon sticks", "brown sugar", "red wine", "black currant liqueur"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 233.8 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.3 [CarbohydrateContent] 52.1 [FiberContent] 7.8 [SugarContent] 36.8 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the pears and leave whole. Stab the lemon rind with the cloves. Put the pears, lemon zest, cinnamon sticks and sugar in a large pan and pour in the red wine and liqueur. Add enough water to just cover the pears. Bring to the boil and leave the pears to simmer, covered, for 2.5 hours until tender. Serve: Lift the pears carefully out of the pan, serve on a plate with some cinnamon ice cream and thick whipped cream.
[Name] Odessa Eggplant (Aubergine) Salad [AuthorId] 2770 [AuthorName] luv2luvya1000 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-30T08:59:00Z [Description] Make and share this Odessa Eggplant (Aubergine) Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "European", "Low Protein", "Low Cholesterol", "Weeknight", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["eggplant", "onion", "tomatoes", "garlic cloves", "olive oil", "red wine vinegar", "salt", "fresh ground pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.3 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 8.1 [FiberContent] 3.7 [SugarContent] 3.5 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking]. after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half. drain out fluid and slice cut eggplant into pieces. in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper. cover and refrigerate for 2 hours. serve and enjoy with pita bread triangles or coctail rye bread. delicious.
[Name] Apple Cider Pie [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-01-30T08:59:00Z [Description] Made this for a bake sale, they got $6.00 for it!! Hope the buyer liked it, have no idea what it tastes like! but it sounds good. Will try it on the family at next family dinner and let you know. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/47/6/picklg09G.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Apple", "Fruit", "Canadian", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "1/2", "1/2", "2", "1/2", "1", "5"] [RecipeIngredientParts] ["apple cider", "pitted dates", "raisins", "cornstarch", "ground ginger", "fresh lemon rind", "sugar", "all-purpose flour", "tart cooking apples"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 289.9 [FatContent] 10.5 [SaturatedFatContent] 3.4 [CholesterolContent] 0.0 [SodiumContent] 205.0 [CarbohydrateContent] 49.0 [FiberContent] 3.1 [SugarContent] 29.0 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. In a small saucepan, stir together the apple cider, dates, cornstarch, ginger, and the lemon rind. Bring to a boil over moderate heat, stirring constantly. Cook for 2 minutes or until mixture is thickened, stirring constantly. Remove from heat. Line a 9 inch pie plate with one of the pie crusts. Trim crust even with edge of pie plate. In a large bowl, stir together the sugar and flour. Add the apples, toss until apples are coated. Spoon the apple mixture into crust. Spoon the cider mixture over apple mixture. Cut slits in the remaining pie crust, place on top of cider mixture. Trim top crust to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust and crimp edge. Sprinkle with a little additional sugar. Bake for 40 to 45 minutes or until apples are tender and crust is golden. If the edge of the crust seems to be browning too quickly, cover with foil. Cool on wire rack for 2 hours before serving.
[Name] Hawaiian Rhubarb Crisp [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-01-30T08:59:00Z [Description] A touch of Hawaii, a delicious dessert and very easy to make. We first experienced a similar dish in Waikiki in 1972 and later I developed this recipe and it has been a big favorite. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Hawaiian", "Canadian", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1 1/2", "1", "1 1/2", "1", "2", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["salt", "baking powder", "brown sugar", "all-purpose flour", "margarine", "butter", "cornstarch", "granulated sugar", "egg", "fresh rhubarb", "frozen rhubarb", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 301.9 [FatContent] 12.5 [SaturatedFatContent] 2.2 [CholesterolContent] 13.2 [SodiumContent] 214.9 [CarbohydrateContent] 45.2 [FiberContent] 1.9 [SugarContent] 27.3 [ProteinContent] 3.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] CRUST AND TOPPING------------. In a medium size mixing bowl, mix together quick-cooking rolled oats, salt, baking powder, brown sugar, all-purpose flour; mix well to combine. Add margarine or butter and using a fork or pastry blender, mix until crumbly. Spoon half the crumbly mixture into a 9 inch x 12 inch oven proof baking casserole dish and pat down with a spatula. Save the remaining half mixture for topping. FILLING------------. Preheat oven to 350 F degrees. In a medium size mixing bowl, combine cornstarch and granulated sugar; mix well. Combine beaten egg with cornstarch/sugar mixture and mix until smooth. Add chopped rhubarb, crushed pineapple and stir well to blend. Pour mixture over the crumbly mixture in the casserole dish. Sprinkle with cinnamon. Sprinkle remainder of crumbly mixture over the top. Bake in preheated 350 F oven for 45 to 50 minutes or until lightly browned. Remove from oven and let cool slightly before serving. Serve with your choice of ice-cream or whipping cream.
[Name] Madras Marinade [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2002-01-30T08:59:00Z [Description] Make and share this Madras Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Fruit", "Vegetable", "Asian", "Indian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "8", "1/4", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["Madras curry powder", "green onion", "ginger", "salt", "fresh garlic"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 15.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 59.5 [CarbohydrateContent] 3.5 [FiberContent] 0.5 [SugarContent] 2.1 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 10 oz., approximately [RecipeInstructions] ["Mix all ingredients in a bowl, or use tightly covered Tupperware and shake to mix.", "(Madras curry often comes with whole bay leaves in the jar. Don't use these in the marinade!] Adjust the amounts of curry powder and orange juice to suit your personal taste.", "Goes well with chicken, pork, or shrimp.", "The longer the meat soaks in the marinade, the stronger the flavor will be.", "Poking holes in the meat with a fork will also help the flavor soak into the meat.", "Works well on the grill, in the oven, or under the broiler." ]
[Name] Dutch butter cake with apricot twist (Boterkoek) [AuthorId] 12192 [AuthorName] Bollie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-30T08:59:00Z [Description] Dutch butter cake with apricot,almonds and ginger syrup filling. Butter cake is a very old dutch recipe, this is a modern variation ! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Dutch", "European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["250", "175", "1", "225", "100", "50", "2", "1"] [RecipeIngredientParts] ["flour", "caster sugar", "salt", "butter", "ginger syrup", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.0 [FatContent] 21.5 [SaturatedFatContent] 11.8 [CholesterolContent] 48.3 [SodiumContent] 165.8 [CarbohydrateContent] 44.0 [FiberContent] 2.1 [SugarContent] 23.2 [ProteinContent] 4.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200 degrees celcius (400F]. Mix flour, sugar and salt. Cut the butter into pieces and mix into the flour. Knead the butter and the flour together with one hand until you have a firm dough ball. Cut the apricots in small pieces and mix them with the almonds and ginger syrup. Press half the dough into a 24cm/10 in round pie dish. Spread the apricot mixture over the top. Roll out the other half on a lightly floured work surface until it is the same size as the dish. Place over apricot filling, firmly pressing the pastry edges together. Now use the blunt side of a knife and decorate the dough with cross-hatching markings. Brush with milk. Bake the butter cake in the oven for 15-20 minutes until golden brown. Allow to cool and just before serving slice cake into wedges.
[Name] Cream Cheese and Chocolate Pudding Parfait [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-30T09:00:00Z [Description] I like this recipe because it has my two most favorite ingredients in the world. Cream cheese and chocolate. I came up with it (to my knowledge) one day at my home. I had a box of Instant Cream Cheese Mix and no pan for the crust. So looking into my cabinet I saw that I had one last box of chocolate pudding and wammo! A Cream Cheese and Chocolate Pudding Parfeit was created. It tasted so good and if you like rich creamy desserts with chocolate and cream cheese, then HOPEFULLY, you are sure to like this incredible recipe. I am happy to say that I am really proud of this one! For this recipe you can either make and instant Cream cheese or homemake your own. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/48/0/picc2gFnt.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["chocolate pudding", "maraschino cherry"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 174.5 [FatContent] 17.4 [SaturatedFatContent] 11.0 [CholesterolContent] 55.0 [SodiumContent] 148.0 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix Cream Cheese according to instructions. Mix Pudding according to instructions. Get out parfeit/dessert dish. Alternate first cream cheese then pudding. Do this until desired amount. Sprinkle gram cracker crust on top (opt]. Place three candied cherries on top. This is a very rich recipe. If you are a sweet-o-holic as I am, then you are sure to enjoy it. If not, I recommened you try it atleast once. Thank you and I hope you enjoy my first recipe.
[Name] Fish and Chips [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-30T09:00:00Z [Description] Fish and chips is one of Britain's favourite and most famous take-aways, often accompanied with Chip Shop Curry Sauce. Here is a simple recipe to have that unique melt-in-your-mouth fried fish at home. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/48/1/picohIpl1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/48/1/picPiZKBy.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Scottish", "Welsh", "European", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Deep Fried", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, "8", "4", "1/4", "1", "1", "5", NA] [RecipeIngredientParts] ["self-raising flour", "salt", "egg", "butter", "milk", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 334.2 [FatContent] 8.2 [SaturatedFatContent] 3.6 [CholesterolContent] 189.1 [SodiumContent] 694.5 [CarbohydrateContent] 22.9 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 39.4 [RecipeServings] 4.0 [RecipeYield] 4-8 white fish fillets [RecipeInstructions] Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds]. Sift the flour and salt into a bowl. Beat to a smooth batter with unbeaten egg, butter and milk. Coat 2 pieces of fish with batter. Lift into the pan with a fork or kitchen tongs. Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium. Remove from the pan and drain on unprinted (white] newspaper. Garnish with lemon wedges, and serve with Fish and Chip Shop Curry Sauce (Recipezaar#17175].
[Name] Flummery [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT48H [TotalTime] PT49H30M [DatePublished] 2002-01-30T09:01:00Z [Description] Flummery occurs in manuscript menus for Scottish feasts as early as the fifteenth century. The ingredients varied but the basis was always soaked cereal, the liquid from which sets to a clear jelly. This is flavoured with orange juice or rosewater and topped with cream and honey, with or without alcohol. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Fruit", "Scottish", "European", "Low Protein", "Potluck", "Weeknight", "Refrigerator", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["30", "4", "6", "2", "5", "2", "4", "2", "5"] [RecipeIngredientParts] ["water", "old-fashioned oatmeal", "caster sugar", "oranges", "honey", "brandy"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 254.9 [FatContent] 12.3 [SaturatedFatContent] 7.5 [CholesterolContent] 43.7 [SodiumContent] 23.3 [CarbohydrateContent] 33.1 [FiberContent] 1.8 [SugarContent] 27.3 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 5 pints, approx. [RecipeInstructions] ["Stir the soaked oatmeal and then strain off the liquid into a saucepan.", "Discard the oatmeal.", "Add the orange juice and sugar to the liquid, bring to the boil and boil, stirring continuously, for about 10 minutes, or until the mixture is very thick.", "Allow to cool until tepid and then stir in the double cream.", "Pour the mixture into one large flat dish or individual dishes and put into the refrigerator to set.", "Allow approximately 1 hour.", "When ready to serve, sprinkle with grated orange rind, pour over the honey, then the whisky or brandy and top with whipped cream." ]
[Name] Veal Saltimbocca [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-30T09:02:00Z [Description] Make and share this Veal Saltimbocca recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "3 -4", "6", "3", "3", "3", "1", NA, "2"] [RecipeIngredientParts] ["lemon", "butter", "white wine", "prosciutto", "fresh mozzarella cheese", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 474.2 [FatContent] 25.2 [SaturatedFatContent] 6.7 [CholesterolContent] 74.9 [SodiumContent] 215.0 [CarbohydrateContent] 29.1 [FiberContent] 1.6 [SugarContent] 2.7 [ProteinContent] 21.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Dredge 3 (2 oz.] pieces of veal in flour and place in saute pan over medium heat with oil.", "Allow veal to cook on each side for about 35- 40 seconds.", "Taking pan off of flame, pour in white wine and put back on stove.", "Let alcohol flame off and then add chicken stock, juice of the lemon and salt and pepper.", "Allow to reduce 1 to 2 minutes and then place proscitto, red pepper, and fresh mozzarella cheese on each piece of veal.", "Dredge butter in flour and put in pan.", "Let reduce for another minute or so and take off heat." ]
[Name] Spinach Con Queso [AuthorId] 101823 [AuthorName] Ms B. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-30T09:42:00Z [Description] This is an adopted recipe that I have adjusted to include exact amounts for the ingredients. I used a pint of Canned Basic Salsa (Recipe #39094) when I prepared it and found that while it was flavorful, it wasn't spicy at all. You may want to add hot sauce, cayenne pepper or diced jalapenos if you like things kicked up a notch. I also melted my cheese in the microwave and stirred in the other ingredients before pouring into a mini crockpot for serving. You will want to keep an eye on it, if you serve it this way. The cheese can separate if it gets too hot in the crockpot. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/48/4/picK2dWwx.jpg" [RecipeCategory] Cheese [Keywords] ["Mexican", "High In...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2 - 3/4", NA] [RecipeIngredientParts] ["Velveeta cheese", "salsa", "frozen chopped spinach", "sour cream", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 121.7 [FatContent] 8.4 [SaturatedFatContent] 5.4 [CholesterolContent] 27.3 [SodiumContent] 664.7 [CarbohydrateContent] 6.2 [FiberContent] 1.1 [SugarContent] 3.6 [ProteinContent] 6.4 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] In a large, heavy bottom sauce pan add cheese, salsa, and spinach. Stir constantly until cheese is melted and bubbling. Remove from heat and add sour cream. Stir well and add to a Corningware bowl so it stays warm for a long time. Eat with chips and enjoy! To re-heat: Put a lid on the bowl and put in the microwave for a few minutes and stir well. Or, pour it back into a heavy bottom pot and stir until hot again.
[Name] Frappe Cappuccino Copycat [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-30T09:42:00Z [Description] Make and share this Frappe Cappuccino Copycat recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Dessert", "Lunch/Snacks", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "2 1/2", "1/4", "1"] [RecipeIngredientParts] ["low-fat milk", "granulated sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 18.8 [FatContent] 0.3 [SaturatedFatContent] 0.2 [CholesterolContent] 1.3 [SodiumContent] 11.9 [CarbohydrateContent] 3.4 [FiberContent] 0.0 [SugarContent] 3.4 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 24 ounces [RecipeInstructions] Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold. To make the mocha variety, add a pinch of cocoa powder to the mixture before combining.
[Name] Bleu Cheese Beef Tenderloin [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2002-01-30T09:42:00Z [Description] If you like bleu cheese...you should love this easy meal. Prep time is the length of time to let the meat marinade as well as to create the final sauce. (This is a copykat with a few adjustments but for the life of me I don't know where I got it)! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/48/7/picCVF3zc.jpg" [RecipeCategory] Roast Beef [Keywords] ["Cheese", "Meat", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1/2", "1/2", "4", "4", "1/2", "2/3", "1 1/2"] [RecipeIngredientParts] ["beef tenderloin", "red wine", "garlic", "blue cheese", "mayonnaise", "sour cream", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 539.0 [FatContent] 38.8 [SaturatedFatContent] 17.3 [CholesterolContent] 165.2 [SodiumContent] 999.8 [CarbohydrateContent] 4.8 [FiberContent] 0.1 [SugarContent] 3.5 [ProteinContent] 38.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place beef in a shallow dish.", "Combine, teriyaki sauce, red wine& garlic.", "Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once.", "Place tenderloin on broiler pan and cook in preheated oven at 450 degrees for 15 minutes.", "Reduce heat to 375 degrees and cook for 30 to 40 minutes longer (or to desired doneness... I like mid-rare so I do 20 minutes depending on the thickness of the cut].", "Allow to set for appx 10 minutes before slicing keeping in mind it will continue to cook as it sets.", "In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and worcestershire sauce.", "Stir until smooth and creamy and serve over the sliced tenderloin.", "When I made this, I saved the marinade, minced some garlic and added a little more of each ingredient (especially the garlic].", "I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked.", "As always, garlic and bleu cheese can be overpowering for some (not me mind you... never have enough*LOL] but you can indeed adjust these to taste." ]
[Name] Patricia Greenburg's Dairy-free Tropical Banana Cream Pie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT26M [PrepTime] PT2H [TotalTime] PT2H26M [DatePublished] 2002-01-30T09:42:00Z [Description] This recipe is untried by me, but it certainly sounds delicious and might be a great way to finally try baking with tofu! Prep time includes chilling time. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Soy/Tofu", "Tropical Fruits", "Beans", "Fruit", "Nuts", "Vegan", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "Refrigerator", "Beginner Cook", "Small Appliance", "< 4 Hours", "Dairy Free Foods", "Easy"] [RecipeIngredientQuantities] ["1", "12", "4", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["9-inch graham cracker crust", "firm tofu", "sugar", "banana", "pineapple ring"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 271.5 [FatContent] 12.4 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 176.2 [CarbohydrateContent] 37.3 [FiberContent] 1.6 [SugarContent] 26.7 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F degrees.", "Bake the graham cracker crust for 6 minutes and set aside.", "In a food processor, combine the tofu, soy cream cheese and sugar and puree until smooth.", "Add the banana and continue to puree until fully combined.", "Pour into the prepared piecrust and spread the dried pineapple and macadamia nuts evenly across the top of the pie.", "Bake for 20 minutes.", "Remove from the oven and cool completely.", "Refrigerate for at least an hour, or overnight.", "Wrapped, this pie will keep in the refrigerator for 5 days." ]
[Name] Maple Walnut Bread [AuthorId] 24995 [AuthorName] BarbaraK [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Maple Walnut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Weeknight", "Bread Machine", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["3/4", "1", "3/4", "3/4", "1 1/2", "1/2", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["water", "butter", "margarine", "salt", "bread flour", "whole wheat flour", "walnuts"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 1137.2 [FatContent] 26.1 [SaturatedFatContent] 4.7 [CholesterolContent] 10.6 [SodiumContent] 1797.8 [CarbohydrateContent] 194.2 [FiberContent] 15.6 [SugarContent] 2.8 [ProteinContent] 35.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Add ingredients in order given. Add the walnuts with the flour. Set machine to basic/white bread. You can use the time feature too.
[Name] BBQ Sauce [AuthorId] 29166 [AuthorName] Robin W [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this BBQ Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1", "3", "3/4"] [RecipeIngredientParts] ["water", "flour", "brown sugar", "mustard", "vinegar", "ketchup"] [AggregatedRating] 2.0 [ReviewCount] 4.0 [Calories] 353.5 [FatContent] 1.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2192.3 [CarbohydrateContent] 85.1 [FiberContent] 1.4 [SugarContent] 68.0 [ProteinContent] 5.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Put all ingredients in blender/mixer and mix until well blended."
[Name] Spaghetti Sauce [AuthorId] 29166 [AuthorName] Robin W [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-30T12:42:00Z [Description] This recipe is posted in memory of my close friend, Sue Curry, who passed away in 1996. Being the good ol'italian that I am I needed a good sauce recipe and Sue gave me this one. I believe she said she got it from the back of a macaroni box. Enjoy! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "3", "2", "2 1/2", "2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "tomato paste", "water", "tomato sauce", "oregano", "basil", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 369.6 [FatContent] 14.9 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 2560.8 [CarbohydrateContent] 58.0 [FiberContent] 12.2 [SugarContent] 34.3 [ProteinContent] 11.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Brown the onion and garlic in the olive oil. Add remaining ingredients and simmer for 1 hour or until thick enough for you!
[Name] Grilled Lemon Chicken [AuthorId] 20571 [AuthorName] panner50 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Grilled Lemon Chicken 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/18/49/4/picHo3dug.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/3", "4", "1", "1", "1 1/2", "1/4", "3", "2", "1"] [RecipeIngredientParts] ["butter", "water", "lemon juice", "garlic", "salt", "sugar", "poultry seasoning", "Tabasco sauce", "flour", "chicken"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 714.0 [FatContent] 57.7 [SaturatedFatContent] 24.5 [CholesterolContent] 233.5 [SodiumContent] 907.9 [CarbohydrateContent] 4.2 [FiberContent] 0.1 [SugarContent] 2.0 [ProteinContent] 43.3 [RecipeServings] 4.0 [RecipeYield] 8 pieces [RecipeInstructions] Sauce-------. heat butter and garlic in small saucepan over low heat stirring constantly until butter is melted. blend in flour. cook over low heat until mixture is bubbly. remove from heat. stir in remaining ingredients. heat to a boil stirring constantly place chicken pieces on medium grill skin side down. cook for about 20 min then turn and cook for 20 minutes. baste with sauce turning often as not to burn about 10 more minutes, basting often.
[Name] Veggie Burger From: Mel's Bar and Grill [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Veggie Burger From: Mel's Bar and Grill recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "1", "1", "4", "4", "2", NA, NA] [RecipeIngredientParts] ["Morningstar Farms grillers", "red onion", "cucumber", "garlic", "curry powder", "white wine vinegar", "extra virgin olive oil", "plain yogurt", "of fresh mint", "kosher salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 324.2 [FatContent] 30.6 [SaturatedFatContent] 4.8 [CholesterolContent] 4.0 [SodiumContent] 25.6 [CarbohydrateContent] 12.8 [FiberContent] 4.2 [SugarContent] 4.1 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel, seed and dice cucumber. Place into mixing bowl. Add curry, 1 ounce olive oil, half the garlic, and salt and pepper to taste set aside. Slice both ends of onion, peel outer layer. Slice onions to desire thickness and put on plate. Brush on both sides with olive oil salt and pepper both sides. Place on medium hot grill and mark both sides. Place onions in bowl and cover with plastic wrap. Set aside for 20 minutes. Place yogurt, mint, salt and pepper into mixing bowl. Whisk thoroughly. Set aside in refrigerator. Lightly brush olive oil on all sides of veggie burgers and flat bread. Lightly salt and pepper burgers and place on medium grill 2-3 minutes each side. Coat each half of the flatbread with mint yogurt. Place veggie burger on one half of flatbread, top with cucumbers and grilled onions and serve.
[Name] Green Onion Potatoes [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Green Onion Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/49/6/picsziOwK.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "butter", "garlic", "green onions", "parsley", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 165.4 [FatContent] 4.5 [SaturatedFatContent] 1.1 [CholesterolContent] 2.5 [SodiumContent] 18.2 [CarbohydrateContent] 28.8 [FiberContent] 3.8 [SugarContent] 1.4 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large frying pan. When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking. Season well and add butter. When melted, stir in garlic, onions and remaining ingredients. Cook 3 to 4 minutes, uncovered, over medium heat. Serve immediately.
[Name] Mom's (ramadan) sandwiches [AuthorId] 18391 [AuthorName] najwa [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2002-01-30T12:42:00Z [Description] Yummy breaded sandwiches my mom made during ramadan. Can be served as an appetizer, but use a small cutter. Use different fillings if you like, next time i plan to try salami, cheese and salsa .. can be fried, baked or broiled, whatever you prefer .. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/49/7/picgG0qbu.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Southwest Asia (middle East]", "Asian", "Healthy", "Kid Friendly", "Ramadan", "Broil/Grill", "< 30 Mins", "Oven", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1", NA, "1", NA, NA, NA] [RecipeIngredientParts] ["egg", "boneless skinless chicken breast half", "tomatoes", "lettuce", "light mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 200.8 [FatContent] 3.8 [SaturatedFatContent] 1.0 [CholesterolContent] 93.3 [SodiumContent] 389.4 [CarbohydrateContent] 25.4 [FiberContent] 1.2 [SugarContent] 2.3 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] 3 sandwiches [RecipeInstructions] Cut out (using a round cookie cutter] a circle out of the bread slices. Shred the chicken breast into small pieces. Prepare the sandwiches: spread with mayo, layer with chicken, tomato and lettuce. Press down the sandwich using your hand, this makes the next step easier. Dip into the egg, then the breadcrumbs. Be sure to cover the sides of the sandwich as well. Fry in a little oil until golden-brown. Can be baked or deep-fried as well.
[Name] Zucchini With Sour Cream Topping [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2002-01-30T12:42:00Z [Description] Zucchini with sour cream and cheese! This recipe is from Knudsen's. Be sure to use room temperature sour cream because it could curdle when you spread it over hot zucchini if it is cold. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Broil/Grill", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["8", NA, "2", NA, "1", "1/2"] [RecipeIngredientParts] ["zucchini", "boiling water", "butter", "sour cream", "sharp cheddar cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 179.1 [FatContent] 15.3 [SaturatedFatContent] 9.5 [CholesterolContent] 36.9 [SodiumContent] 121.8 [CarbohydrateContent] 7.0 [FiberContent] 1.7 [SugarContent] 2.8 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash and trim ends from zucchini. Cook whole zucchini in boiling salted water until tender, about 10 minutes. Brush with melted butter and place in a baking dish in one layer. Blend salt and pepper into sour cream and spread over zucchini. Sprinkle over with cheese. Broil just until cheese melts and begins to brown. Serve immediately.
[Name] Flower Drum Song Chicken [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Flower Drum Song Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "2", "1/4", "1", "1", NA, "1/3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "cornstarch", "dry sherry", "soy sauce", "fresh mushrooms", "green bell pepper", "hoisin sauce", "salt", "cashews"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.8 [FatContent] 13.8 [SaturatedFatContent] 2.6 [CholesterolContent] 68.6 [SodiumContent] 469.1 [CarbohydrateContent] 10.4 [FiberContent] 1.3 [SugarContent] 3.1 [ProteinContent] 30.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle chicken pieces with cornstarch and toss to thoroughly coat. Add sherry and soy sauce and marinate for about 30 minutes. Heat oil until faintly smoking. Add chicken and sauté quickly until barely done. Add mushrooms and green pepper and sauté for about 45 seconds. Add Hoisin sauce, salt to taste, and cashews. Toss until thoroughly mixed. Serve immediately.
[Name] Boneless Buffalo Bites [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Boneless Buffalo Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Very Low Carbs", "Kid Friendly", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", NA, NA, NA, "1/3", "1/2", "1", NA] [RecipeIngredientParts] ["chicken breasts", "flour", "cayenne pepper", "salt", "butter", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 653.4 [FatContent] 51.0 [SaturatedFatContent] 25.2 [CholesterolContent] 220.5 [SodiumContent] 1845.6 [CarbohydrateContent] 1.5 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 46.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut chicken into 1\" pieces. Mix four, about a cup, with a little salt and cayenne pepper to season. Dredge the chicken pieces in the flour mixture and shake off excess. Fry in hot oil until golden. For the sauce:Heat the butter, Franks and garlic in a small saucepan until hot, stir to combine. Toss the chicken pieces in the sauce when they are done frying. Serve with blue cheese dressing and celery sticks.
[Name] Pineapple Pudding Cake [AuthorId] 29996 [AuthorName] Julie Hollie [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Pineapple Pudding 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/18/50/1/picQ09Cpn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/50/1/picHcRNsF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/50/1/piczPbw2h.jpg"] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["18", "3", "1/3", "1 1/3", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["eggs", "water", "vanilla pudding mix", "crushed pineapple", "sugar", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 473.9 [FatContent] 20.5 [SaturatedFatContent] 7.2 [CholesterolContent] 64.5 [SodiumContent] 447.9 [CarbohydrateContent] 69.3 [FiberContent] 0.8 [SugarContent] 49.7 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 1 eight X eleven Cake [RecipeInstructions] Make cake according to instructions on box and allow to cool. While cake is cooling make the pudding and refrigerate. Drain Pineapple, reserving 1/2 the liquid. Mix pineapple and the reserved liquid with the sugar. Poke holes in the cake with the handle of a wooden spoon or any object that will poke resevior holes in the cake. Pour the pineapple mixture over the holes, next spread the pudding over the pineapple and then finish with a layer of whipped cream.
[Name] Taco Soup [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Taco Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "1 1/2", "1", "1/2", "1/2", "1", "1", "1/2", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["hamburger", "onion", "green pepper", "stewed tomatoes", "low-sodium tomato sauce", "chili powder", "thyme", "cumin", "oregano", "basil", "cayenne pepper", "potatoes", "corn", "cheddar cheese", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 336.5 [FatContent] 13.8 [SaturatedFatContent] 5.1 [CholesterolContent] 76.1 [SodiumContent] 258.9 [CarbohydrateContent] 27.4 [FiberContent] 4.2 [SugarContent] 6.0 [ProteinContent] 27.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook all ingredients together and simmer for 1 hour. Serve in a bowl topped with grated cheddar cheese and sour cream. Use taco chips to dip!
[Name] Chicken Enchiladas [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Chicken Enchiladas 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/18/50/3/01465254895.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/50/3/pic7FDZd0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/50/3/picOL8VtI.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "Tex Mex", "Southwestern U.S.", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1", "1", "1", "1/4", "2", "1 1/2", "1/4", "1/4", "3/4", "72", "1/4", "1"] [RecipeIngredientParts] ["onion", "garlic clove", "all-purpose flour", "diced tomatoes", "tomato sauce", "green chili peppers", "sugar", "ground cumin", "salt", "cheddar cheese", "onion", "pitted ripe olives", "salt", "corn tortillas", "pitted ripe olives"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 449.5 [FatContent] 21.1 [SaturatedFatContent] 7.8 [CholesterolContent] 64.7 [SodiumContent] 1784.9 [CarbohydrateContent] 43.5 [FiberContent] 7.0 [SugarContent] 10.5 [ProteinContent] 24.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the 1 cup chopped onion and garlic in oil until onion is tender but not brown; stir in flour. Add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin and salt. Cook and stir until thickened and bubbly; set aside. Combine chicken, HALF the cheese, the 1/4 cup onion, chopped olives and the 3/4 teaspoon salt. Set aside. In skillet, dip tortillas briefly in small amount of hot oil until limp but not crisp; drain (you can also soften instead in microwave for a few seconds.] Spoon 1/4 cup of the chicken mixture onto each tortilla; roll up. Place in a large (13x9x2-inch] baking dish. Pour tomato mixture over all. Pour enchilada sauce evenly over top. Cover with foil and bake at 350ºF for 15 minutes. Uncover and bake for another 15 minutes. Sprinkle with remaining shredded cheese; return to oven until cheese melts, 2 or 3 minutes. Top with the sliced olives.
[Name] Chicken Pasta Primavera [AuthorId] 29166 [AuthorName] Robin W [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Chicken Pasta Primavera recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "6", "1/3"] [RecipeIngredientParts] ["linguine", "chicken", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.7 [FatContent] 27.0 [SaturatedFatContent] 7.0 [CholesterolContent] 53.5 [SodiumContent] 293.6 [CarbohydrateContent] 43.2 [FiberContent] 1.8 [SugarContent] 1.2 [ProteinContent] 23.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In large skillet/wok/pan cook and stir veggies in oil for@ 5 minutes or until tender crisp. Add chicken and linguine. Cook until chicken is cooked through. Stir in cheese.
[Name] Creamy Palak (Spinach) [AuthorId] 6923 [AuthorName] kusum gupta [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Creamy Palak (Spinach) 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/18/50/5/picq6Qlf9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/50/5/pic5xOUfA.jpg"] [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Low Protein", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["20", "1", "1", "2", "2", "1", "1/2", "1", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["spinach", "onion", "tomatoes", "ginger", "green chilies", "salt", "turmeric powder", "garlic", "cumin", "chili powder", "cream cheese", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 98.5 [FatContent] 7.1 [SaturatedFatContent] 3.4 [CholesterolContent] 15.6 [SodiumContent] 394.7 [CarbohydrateContent] 6.8 [FiberContent] 2.3 [SugarContent] 1.9 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook the first 7 ingredients in one cup water for about 10 minutes. When little cold, puree in a blender, adding more water as needed. Heat the oil in a pan on medium heat. Saute the garlic and the spices. Add cream cheese and spinach. Cook for 10-15 mins. to desired consistency. Note: Add firm tofu pieces if desired.
[Name] Portuguese White Bread [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Portuguese White Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Portuguese", "European", "Vegan", "Low Cholesterol", "Healthy", "Bread Machine", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "3", "1 1/2"] [RecipeIngredientParts] ["water", "margarine", "sugar", "salt", "white flour", "bread machine yeast"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 289.3 [FatContent] 6.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 456.6 [CarbohydrateContent] 50.2 [FiberContent] 1.9 [SugarContent] 2.3 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients in order listed into your breadmaker. Choose the\"basic\" cycle and you're done. Don't use the\"quick bread\" cycle, as the bread tends to not rise as much.
[Name] Broccoli Salad [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Broccoli Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/50/7/piciyxZ4A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/50/7/pic8Xv9wW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/50/7/pica37ed8.jpg"] [RecipeCategory] Vegetable [Keywords] ["Summer", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["broccoli florets", "red onion", "low-fat cheddar cheese", "crisp bacon", "light mayonnaise", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 136.5 [FatContent] 10.2 [SaturatedFatContent] 2.6 [CholesterolContent] 16.9 [SodiumContent] 400.9 [CarbohydrateContent] 4.0 [FiberContent] 0.3 [SugarContent] 1.7 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the mayonnaise and vinegar together. Add remaining ingredients and mix well. Marinate in fridge for at least one hour. Serve and enjoy!
[Name] Chicken Jambalaya [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-01-30T12:42:00Z [Description] Make and share this Chicken Jambalaya 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/18/50/8/picTjBPcg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/50/8/picHgfchJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/50/8/picDJYajt.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Cajun", "Creole", "Asian", "Indian", "Healthy", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "3/4", "2", "1", "1", "1", "2", "1/4 - 1/2", "2 1/2", "1"] [RecipeIngredientParts] ["chicken breasts", "salt", "fresh ground black pepper", "onions", "green bell pepper", "celery", "minced garlic clove", "cayenne pepper", "chicken broth", "chopped tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 445.9 [FatContent] 14.7 [SaturatedFatContent] 3.9 [CholesterolContent] 82.6 [SodiumContent] 855.0 [CarbohydrateContent] 46.8 [FiberContent] 2.3 [SugarContent] 4.8 [ProteinContent] 29.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Season chicken with salt and pepper and brown in hot oil in large saucepan. Add sausage and cook an another 2 to 3 minutes. Remove meats from pan; set aside. Cook onions, green pepper, celery and garlic in same saucepan over medium-high heat until slightly softened. Stir in rice, cayenne pepper, broth, tomatoes, chicken and sausage; bring to a boil. Simmer, covered, for 30 minutes.

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