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[Name] Cheesy Baked Potatoes [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2002-01-30T13:27:00Z [Description] Make and share this Cheesy Baked Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "3", "3", "4", "1 1/2"] [RecipeIngredientParts] ["baking potatoes", "butter", "thyme", "sage", "cheddar cheese", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 230.8 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 31.7 [SodiumContent] 137.6 [CarbohydrateContent] 27.6 [FiberContent] 2.5 [SugarContent] 1.3 [ProteinContent] 5.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel potatoes. Cut potatoes into thin slices nearly all the way through (you want to keep them stuck together at the bottom--an easy way to do this is lay a table knife next to the potato and you will only cut as far as the knife]. Place potatoes in a microwave safe dish. Sprinkle with melted butter and chopped herbs. Microwave for 10 minutes, rearranging the potatoes half way through. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave for another 4 to 6 minutes until cheeses are melted and potatoes are soft. Sprinkle with salt and pepper to taste.
[Name] Creamy Chocolate Frosting [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-30T13:27:00Z [Description] Make and share this Creamy Chocolate 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/18/51/0/pic0OQ7hi.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "6", "2", "5", "2", "1"] [RecipeIngredientParts] ["cream cheese", "milk", "powdered sugar", "vanilla", "salt"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 202.7 [FatContent] 5.6 [SaturatedFatContent] 3.5 [CholesterolContent] 11.8 [SodiumContent] 42.7 [CarbohydrateContent] 38.8 [FiberContent] 0.6 [SugarContent] 36.8 [ProteinContent] 1.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate on low setting of microwave. Blend cream cheese with milk. Beat in sugar. Gradually blend in chocolate, vanilla, and salt.
[Name] Straw and Hay [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-30T13:27:00Z [Description] One of my own personal top 10. The "straw and hay" is the combination of fettucini and spinach noodles. Wonderfully tasty dish! From Family Circle magazine way back in the 80s. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/51/1/picnQdWGe.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "8", "8", "1", "1/2", "1", "1", NA, "1", NA, "8", "8", "1/2"] [RecipeIngredientParts] ["onions", "garlic clove", "butter", "ham", "mushrooms", "basil", "salt", "nutmeg", "sage", "fresh ground pepper", "heavy cream", "boiling water", "fettuccine pasta", "spinach fettuccine", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 615.1 [FatContent] 36.5 [SaturatedFatContent] 21.4 [CholesterolContent] 179.3 [SodiumContent] 1042.2 [CarbohydrateContent] 50.0 [FiberContent] 0.9 [SugarContent] 2.3 [ProteinContent] 23.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden. Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes. Stir in 1/2 cup cream. Cook, stirring until slightly thickened. Remove from heat and set aside. In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream. Add pasta; toss lightly to coat with sauce. Add 1/2 ham and mushroom sauce and Parmesan cheese. Toss thoroughly. Make a well in the center of the pasta; pour in remaining ham and mushroom sauce. Serve immediately.
[Name] Mom's Potato Salad [AuthorId] 9717 [AuthorName] carolinafan [CookTime] PT25M [PrepTime] PT40M [TotalTime] PT1H5M [DatePublished] 2002-01-30T13:27:00Z [Description] Make and share this Mom's Potato 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/18/51/2/picNplfOm.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "4", "1/4", "1 1/2", "2", "1", "2", "1"] [RecipeIngredientParts] ["potatoes", "celery", "onion", "eggs", "pickle", "mayonnaise", "mustard", "salt", "vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 138.2 [FatContent] 2.7 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 425.2 [CarbohydrateContent] 23.0 [FiberContent] 3.0 [SugarContent] 3.3 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] Combine all ingredients. Serve warm or chill.
[Name] Seasoned Shepherd's Pie [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-30T13:27:00Z [Description] Make and share this Seasoned Shepherd's Pie 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/18/51/3/picqshcJu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/51/3/picEcG6XB.jpg"] [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1", "1 1/2", "2", "1/2", "1 1/2", "1/4", "1", "3", "2", "2", "1"] [RecipeIngredientParts] ["boiling potatoes", "onions", "garlic cloves", "lean ground beef", "flour", "salt", "pepper", "allspice", "red wine vinegar", "Worcestershire sauce", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 385.0 [FatContent] 17.8 [SaturatedFatContent] 7.5 [CholesterolContent] 84.2 [SodiumContent] 791.3 [CarbohydrateContent] 29.4 [FiberContent] 2.9 [SugarContent] 2.8 [ProteinContent] 25.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut potatoes into chunks. Put saucepan with salted water and bring to a boil. Reduce heat and cook until tender, 15 to 20 minutes; drain. Cook onions in oil in frying pan over medium heat until soft, about 5 minutes. Add garlic and cook another minute. Crumble in beef and cook until no longer pink; drain off excess fat. Stir flour into meat and then add stock slowly. Stir in salt, pepper, allspice, vinegar and Worcestershire sauce. Cook for 1 to 2 minutes. Pour into 1 1/2 quart casserole. Preheat oven to 400°F. Mash potatoes with salt and pepper and the 1 tablespoon of the butter and milk. (The potatoes will be quite dense]. Spread over meat. Brush top with remaining butter. Bake until top is golden, 25 to 30 minutes.
[Name] Eclair Cake [AuthorId] 9717 [AuthorName] carolinafan [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2002-01-30T15:41:00Z [Description] At Fourth of July cookouts or Christmas family and church get-togethers, I am always asked to bring this. This is even what my daughter asks me to prepare as her birthday cake. Simple to prepare but elegant tasting. I have tried versions with regular chocolate frosting but this is so much better. I hope you enjoy this recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2 3/4", "1", "1", "2", "2", "3", "1 1/2", "3"] [RecipeIngredientParts] ["honey graham crackers", "instant vanilla pudding", "milk", "Cool Whip", "vanilla", "powdered sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 260.2 [FatContent] 10.2 [SaturatedFatContent] 4.9 [CholesterolContent] 6.3 [SodiumContent] 225.9 [CarbohydrateContent] 39.1 [FiberContent] 0.8 [SugarContent] 23.4 [ProteinContent] 3.6 [RecipeServings] 16.0 [RecipeYield] 1 cake [RecipeInstructions] Cake-----------. Butter 9x13 inch pan and layer with whole graham crackers. Mix pudding and milk. Blend in cool whip. Put 1/2 pudding mixture over crackers. Layer more crackers over pudding. Top with rest of pudding. Cover with a layer of crackers. You will have 3 layers of crackers. Refrigerate for 2 hours before frosting. Frosting-----------. Beat all frosting ingredients until smooth. Frost cake and refrigerate 2 hours. Can be frozen.
[Name] Pasta With Sausage and Sweet Peppers [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-30T15:41:00Z [Description] Make and share this Pasta With Sausage and Sweet Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Spicy [Keywords] ["< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1", "2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["bow tie pasta", "jumbo pasta shells", "hot Italian sausage link", "vegetable broth", "beef broth", "ground pepper", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1253.0 [FatContent] 67.5 [SaturatedFatContent] 23.1 [CholesterolContent] 225.2 [SodiumContent] 2770.5 [CarbohydrateContent] 98.8 [FiberContent] 6.7 [SugarContent] 9.2 [ProteinContent] 61.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions. Drain well and return to pan. While pasta is cooking, cut the sausage into 1 inch pieces. Cook sausage and peppers over med heat until sausage is brown and peppers are mostly tender. Drain any fat from pan of sausage. Stir broth and ground pepper into the the sausage and sweet peppers. Reduce heat and simmer, uncovered for 5 minutes. Pour over pasta. Add parsley and toss to coat.
[Name] Hawaiian Wedding Cake [AuthorId] 9717 [AuthorName] carolinafan [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2002-01-30T15:42:00Z [Description] Make and share this Hawaiian Wedding Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Hawaiian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1 1/3", "1/3", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["eggs", "water", "cream cheese", "Cool Whip", "instant vanilla pudding", "crushed pineapple"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 437.9 [FatContent] 24.4 [SaturatedFatContent] 11.0 [CholesterolContent] 74.5 [SodiumContent] 509.7 [CarbohydrateContent] 50.9 [FiberContent] 1.3 [SugarContent] 34.8 [ProteinContent] 5.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix cake as directed. Bake in 9 x 13 pan. Cool. Mix together Cool Whip, softened cream cheese and vanilla pudding. Smooth over cake. Spread drained pineapple over top. Sprinkle evenly with coconut. Refrigerate.
[Name] Strawberry Bread [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-01-30T15:42:00Z [Description] Make and share this Strawberry Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/51/7/picCjPr8l.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Strawberry", "Grains", "Berries", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "4", "1 1/4", "2"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "cinnamon", "sugar", "eggs", "frozen strawberries"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 2910.2 [FatContent] 148.4 [SaturatedFatContent] 21.1 [CholesterolContent] 423.0 [SodiumContent] 1941.7 [CarbohydrateContent] 370.6 [FiberContent] 11.6 [SugarContent] 214.1 [ProteinContent] 33.2 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Mix first five ingredients; set aside. Mix together the eggs, oil and strawberries. Combine dry ingredients mixing well. Pour into greased and floured (9x5] bread pans. Bake 40-60 minutes at 350 degrees.
[Name] Ultimate Chocolate Chip Cookies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-01-30T15:42:00Z [Description] This is an excellent cookie!! Well worth the work. One of my most favorite cookie recipes. From Jim Fobel's "Old-Fashioned Baking Book". This is a rich, chewy cookie. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/51/8/picSluYcn.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "3", "1", "2", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "unsalted butter", "light brown sugar", "granulated sugar", "vanilla extract", "salt", "eggs", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 154.1 [FatContent] 8.3 [SaturatedFatContent] 5.0 [CholesterolContent] 25.3 [SodiumContent] 107.7 [CarbohydrateContent] 20.0 [FiberContent] 0.7 [SugarContent] 13.8 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Evenly space 2 racks in oven. Heat oven to 350º. Mix flour and baking soda. Beat butter about 1 minute until fluffy. Add sugars, vanilla and salt. Beat until thick and pale, 1 to 2 minutes. Beat in eggs until just blended. With spoon, stir in flour mixture, then chocolate and nuts. Drop about 2 tablespoons dough per cookie on ungreased cookie sheets, placing 6 on each sheet. Bake 10 to 12 minutes (two sheets at a time] until golden brown around edges and only lightly colored on top. Switch sheets halfway through baking so they are cooked evenly. Cool on wire racks 2 to 3 minutes then move cookies to paper towels. Leave on towels for 5 minutes before lifting to wire rack to cool completely. Cool sheets before reusing. Dough can be refrigerated a day or two or frozen.
[Name] Creamy Banana Pudding [AuthorId] 9717 [AuthorName] carolinafan [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-01-30T15:42:00Z [Description] Make and share this Creamy Banana Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "1", "3 -4"] [RecipeIngredientParts] ["sweetened condensed milk", "water", "instant vanilla pudding", "Cool Whip", "bananas"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 253.7 [FatContent] 10.2 [SaturatedFatContent] 8.1 [CholesterolContent] 11.2 [SodiumContent] 169.0 [CarbohydrateContent] 38.9 [FiberContent] 0.8 [SugarContent] 35.8 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] 6 cups [RecipeInstructions] In large mixing bowl, combine sweetened condensed milk and water. Add pudding mix, and beat until well blended. Chill for 5 minutes. Fold in Cool Whip. Layer vanilla wafers, bananas and pudding in 9 x 13 pan. I always do 2 layers and top with vanilla wafers. Chill thoroughly.
[Name] Shrimp Macaroni Salad [AuthorId] 3288 [AuthorName] TishT [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-30T15:42:00Z [Description] This macaroni salad could be served on summer afternoons in place of a heavier meal, or as a side dish. Give it enough time to cool and meld tastes for the best results [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cauliflower", "Vegetable", "Potluck", "Spring", "Summer", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/4", "1/2", "3/4", "1/4", "2", "2", "1", "1/4", "1", "1/2", "1/8", NA, "2"] [RecipeIngredientParts] ["elbow macaroni", "onion", "green bell pepper", "cauliflower", "celery", "mayonnaise", "ketchup", "white wine vinegar", "fresh parsley", "celery seed", "chili powder", "ground black pepper", "baby shrimp"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 85.1 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 14.9 [SodiumContent] 222.8 [CarbohydrateContent] 15.7 [FiberContent] 1.4 [SugarContent] 4.2 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.", "Cook califlower, making sure not to cook too soft-leave al dente.", "Cool.", "In a medium-size mixing bowl, combine onion, bell pepper, celery, califlower, mayonnaise, sweet pickle relish, ketchup, pickle juices, olive, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp.", "Fold the macaroni into the mixture.", "Cover and chill at least 3 hours before serving." ]
[Name] Baked Potato Casserole [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT55M [PrepTime] PT8M [TotalTime] PT1H3M [DatePublished] 2002-01-30T15:42:00Z [Description] Make and share this Baked Potato Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/52/1/picdpOooJ.jpg" [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "2", "8", "2", "1/2", "2"] [RecipeIngredientParts] ["potatoes", "sour cream", "cheddar cheese", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 560.5 [FatContent] 31.8 [SaturatedFatContent] 18.4 [CholesterolContent] 79.4 [SodiumContent] 789.0 [CarbohydrateContent] 55.5 [FiberContent] 6.1 [SugarContent] 2.8 [ProteinContent] 15.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put shredded potatoes in baking pan. Mix sour cream with soup, pour on top of potatoes. Arrange cheese over. Dot with the butter. Layer the crushed chips evenly over all. Bake at 350F degrees for 55 minutes.
[Name] Alphabet Soup [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-30T15:42:00Z [Description] Make and share this Alphabet Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "3/4", "1", "1/2", "3"] [RecipeIngredientParts] ["beef broth", "dark red kidney beans", "tomatoes", "carrot", "alphabet pasta", "spinach", "frozen spinach"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 226.8 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 932.9 [CarbohydrateContent] 39.7 [FiberContent] 10.2 [SugarContent] 3.4 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine broth, beans, tomatoes, carrots and italian seasonings in a large saucepan. Bring to boil. Add pasta and return to boil. Cover and reduce heat to simmer for 10 minutes or until pasta is almost done. Stir in the spinach. Heat through.
[Name] Dilly Salmon And Shell Casserole [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-01-30T15:42:00Z [Description] Make and share this Dilly Salmon And Shell Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1 1/2", "1/3", "1", "2", "3", "1", "3/4", "1/4", "1/8", "1 1/2", "1", "6"] [RecipeIngredientParts] ["mushrooms", "green onion", "garlic", "skim milk", "flour", "lemon, rind of", "dried dill weed", "salt", "pepper", "frozen green peas", "salmon", "medium pasta shells"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 219.8 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 20.1 [SodiumContent] 212.9 [CarbohydrateContent] 33.1 [FiberContent] 2.9 [SugarContent] 2.9 [ProteinContent] 16.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Spray med. nonstick sauce pan with cooking spray. Heat over med. heat, add mushrooms,onion,and garlic. Cook and stir 5 minutes. Mix milk and flour in med. bowl till smooth. Stir in lemon peel, dill weed, salt and pepper. Stir into mushroom mixture. Heat for 6 min, stirring constantly until thickened. Remove from heat. Stir in pasta, peas and salmon. Pour into 2 quart casserole. Bake, uncovered, 35-40 minutes.
[Name] Strawberry bread [AuthorId] 9717 [AuthorName] carolinafan [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-01-30T15:42:00Z [Description] Make and share this Strawberry bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Strawberry", "Berries", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1 1/4", "3", "2", "1", "1", "1"] [RecipeIngredientParts] ["frozen strawberries", "eggs", "all-purpose flour", "sugar", "baking soda", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 662.8 [FatContent] 36.7 [SaturatedFatContent] 5.2 [CholesterolContent] 84.6 [SodiumContent] 479.9 [CarbohydrateContent] 77.4 [FiberContent] 3.4 [SugarContent] 43.4 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour two 9x5 loaf pans; set aside. In medium bowl, combine strawberries, eggs and oil. In large bowl, combine flour, sugar, baking soda, salt and nuts. Add strawberry mixture to dry ingredients and stir just until blended. Pour into pans. Bake 1 hour or until toothpick inserted in center comes out clean. Makes 2 loaves.
[Name] Meatball Soup [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-30T15:42:00Z [Description] Make and share this Meatball Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/52/5/picxGSNFT.jpg" [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "1/4", "1/8", "1/2", "1", "1", "1", "1 1/2", "1", "1", "1/4", "3"] [RecipeIngredientParts] ["egg", "parmesan cheese", "romano cheese", "parsley", "onion", "ground pepper", "ground beef", "garbanzo beans", "beef broth", "Italian-style tomatoes", "water", "fresh mushrooms", "bow tie pasta", "fresh spinach"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 337.0 [FatContent] 12.0 [SaturatedFatContent] 4.2 [CholesterolContent] 87.8 [SodiumContent] 1025.1 [CarbohydrateContent] 36.6 [FiberContent] 6.6 [SugarContent] 4.3 [ProteinContent] 21.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine egg, bread crumbs, cheese, parsley, onion, garlic salt and pepper in a medium bowl. Add ground beef and mix well. Form about 36 meat balls. Cook meatballs in a large skillet over med heat until no longer pink, turning occasionally to brown evenly. Drain fat from skillet or remove meat from skillet and set aside. Combine beans, beef broth, tomatoes, water, mushrooms and Italian seasonings in a large sauce pan. Bring to boil. Add pasta bows and then return to boil. Cover and reduce heat to simmer for 10 to 12 minutes or until pasta is tender. Stir in spinach and meatballs. Cook for 1 or 2 minutes more or just until spinach is wilted.
[Name] Savory Beef Stew [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-01-30T15:42:00Z [Description] I can't remember where we found this recipe but is it ever good!! Hubby and I love stews, so this is a frequent meal in our home. Make sure you have some fresh bread to go with this one!!! [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Savory", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "1/4", "1", "1", "1", "2", "1", "1", "1/2", "1/2", "4", "1", "1/2", NA] [RecipeIngredientParts] ["margarine", "all-purpose flour", "beef broth", "beer", "onion", "garlic", "brown sugar", "dried thyme", "carrot", "celery", "potatoes", "button mushroom", "water", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 435.0 [FatContent] 14.8 [SaturatedFatContent] 4.6 [CholesterolContent] 96.8 [SodiumContent] 482.2 [CarbohydrateContent] 36.3 [FiberContent] 4.1 [SugarContent] 4.8 [ProteinContent] 37.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In a dutch oven over medium heat, melt margarine. Cook beef in two batches until browned, stirring often. Remove beef from dutch oven and set aside. Stir in flour. Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper. Heat to boil. Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat. Cover and bake at 350 degrees for 1 1/2 hours or until done.
[Name] Maple Banana Nut Bread [AuthorId] 3288 [AuthorName] TishT [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-30T15:42:00Z [Description] Posted per request for the community. This bread is not overly sweet, using maple syrup in place of regular sugar. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/52/7/picw6BtkY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/52/7/pic9LPCOm.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1/2", "4", "2", "3", "1/2"] [RecipeIngredientParts] ["flour", "salt", "pure maple syrup", "eggs", "milk", "bananas", "walnuts"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 3304.9 [FatContent] 172.1 [SaturatedFatContent] 25.4 [CholesterolContent] 850.3 [SodiumContent] 900.5 [CarbohydrateContent] 390.6 [FiberContent] 19.9 [SugarContent] 142.9 [ProteinContent] 64.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 F degrees. Lightly grease a 9x5 inch loaf pan. In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir. Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 F for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.
[Name] Sweet Potato Casserole [AuthorId] 9717 [AuthorName] carolinafan [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-30T15:42:00Z [Description] Make and share this Sweet Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "3/4", "2", "2", "1/2", "1/2", "1/4 - 1/2", "1", "1/2", "1/3", "1", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "eggs", "vanilla", "milk", "salt", "margarine", "brown sugar", "butter", "flour", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 446.8 [FatContent] 25.0 [SaturatedFatContent] 10.6 [CholesterolContent] 68.4 [SodiumContent] 378.7 [CarbohydrateContent] 52.9 [FiberContent] 3.2 [SugarContent] 39.0 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 1 eight x ten casserole [RecipeInstructions] Mix potatoes, sugar, eggs, vanilla, milk, salt and margarine. Put into casserole dish. Mix topping ingredients and sprinkle over potatoes. Bake at 350 for 30 minutes.
[Name] Carrot Cake [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-30T16:46:00Z [Description] Make and share this Carrot 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/18/52/9/picYQcmEB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/52/9/picepe58O.jpg"] [RecipeCategory] Dessert [Keywords] ["Grains", "Vegetable", "Potluck", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1 1/3", "4", "3", "2", "1 1/2", "1", "1/2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["carrots", "sugar", "eggs", "flour", "baking soda", "cinnamon", "salt", "cream cheese", "butter", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 464.9 [FatContent] 26.0 [SaturatedFatContent] 7.0 [CholesterolContent] 60.1 [SodiumContent] 386.5 [CarbohydrateContent] 54.9 [FiberContent] 1.6 [SugarContent] 36.7 [ProteinContent] 4.8 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Mix all cake ingredients together and put in a 9x13-inch pan. Bake at 350°F for 45 minutes or until cake tester (your common toothpick works well] comes out clean. (After reading Gina's review I adjusted the baking temperature and time]. Cool. Frosting: Cream together cream cheese, butter, powdered sugar and vanilla.
[Name] Bourbon or Rum Balls [AuthorId] 9717 [AuthorName] carolinafan [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-30T16:46:00Z [Description] Make and share this Bourbon or Rum Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "2 1/2", "1", "2", "2", "1", NA] [RecipeIngredientParts] ["Bourbon", "rum", "confectioners' sugar", "white corn syrup", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 149.2 [FatContent] 7.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 92.8 [CarbohydrateContent] 16.7 [FiberContent] 1.4 [SugarContent] 12.8 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 40-50 balls [RecipeInstructions] Mix ingredients and roll into balls. Dip in powdered sugar and store in airtight jar.
[Name] Salted Nut Rolls [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-30T16:46:00Z [Description] Make and share this Salted Nut Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1 1/2", "2/3", "1/2", "1/4", "1/2", "1/2", "1", "2", "3", "1", "1/4", "2", "1", "1 1/2", "2"] [RecipeIngredientParts] ["flour", "brown sugar", "baking powder", "baking soda", "salt", "margarine", "vanilla", "mini marshmallows", "white corn syrup", "margarine", "vanilla", "salted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.7 [FatContent] 26.4 [SaturatedFatContent] 5.7 [CholesterolContent] 21.0 [SodiumContent] 477.8 [CarbohydrateContent] 53.8 [FiberContent] 3.2 [SugarContent] 26.6 [ProteinContent] 11.2 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Mix the first eight ingredients together like crumb pie dough. Press into the bottom of a 9x13-inch pan. Bake for 12 to 15 minutes in 350-degree oven, until light brown. Take from oven& spread miniature marshmallows on top. Return to oven for 1 or 2 minutes, until they spread out; set aside. To make topping; in a pan melt together the syrup, 1/4 cup margarine, vanilla and peanut butter chips stir until smooth. Stir in Rice Krispies and peanuts to the topping mixture. Spread this over the marshmallows. Chill about 6 hours and cut into bars.
[Name] Rocky Road Candy [AuthorId] 9717 [AuthorName] carolinafan [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2002-01-30T16:46:00Z [Description] Make and share this Rocky Road Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "High Protein", "Kid Friendly", "High In...", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", "3"] [RecipeIngredientParts] ["peanut butter", "marshmallows"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 230.1 [FatContent] 14.7 [SaturatedFatContent] 3.5 [CholesterolContent] 1.3 [SodiumContent] 135.0 [CarbohydrateContent] 20.6 [FiberContent] 1.8 [SugarContent] 14.0 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 1 nine inch pan [RecipeInstructions] Microwave chocolate chips and peanut butter 3 minutes or until melted stirring after each minute. Fold in marshmallows. Put in greased 9 inch pan or drop by tablespoon on greased baking sheet. Refrigerate until firm.
[Name] Easy Cheesy Lentil & Rice Casserole [AuthorId] 27381 [AuthorName] SaraFish [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-01-30T16:46:00Z [Description] After trying several complicated lentil recipes with dissatisfaction, I developed this delicious dish that is also so simple! Even my 3 year old loves it! Great side dish or a yummy vegetarian meal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/53/3/picetXP0U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/53/3/18533.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Cheese", "Lentil", "Beans", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4 - 1/2", "1", "1", "1", "2 1/2", "2 1/2", "1 1/2", "1 1/2", "1", NA, NA, "1"] [RecipeIngredientParts] ["margarine", "onion", "dry lentils", "rice", "hot water", "chicken bouillon granules", "water", "cheddar cheese", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 650.4 [FatContent] 26.7 [SaturatedFatContent] 11.2 [CholesterolContent] 45.0 [SodiumContent] 686.3 [CarbohydrateContent] 74.4 [FiberContent] 15.9 [SugarContent] 2.9 [ProteinContent] 27.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Use a big pot and cook onion in margarine until soft. In a bowl, stir together bouillon and hot water. Add lentils, rice, bouillon-water mixture and cold water. Bring to a boil. Lower heat, cover and simmer 25 minutes, stirring occasionally. Meanwhile, fry both sides of a slice of bread in oil and sprinkle with Italian Seasoning blend. Cool on rack. After 25 minutes, rice should be cooked and lentils should be cooked but still firm (not mushy] and there should still be some moisture in the mixture. Turn stove off and stir 1 cup of the cheese into the mixture until cheese is melted. Pour mixture into a 9 by 13 pan that has been sprayed with Pam and smooth the top with the back of your spoon. Sprinkle remaining 1/2 cup of shredded cheese over top. Crunch up the cooled fried bread with a knife and sprinkle over casserole. Sprinkle parmesan over casserole. Bake in preheated 350 oven for 15 minutes or so until cheese is melted. Let cool slightly before serving.
[Name] Vegetable soup [AuthorId] 9717 [AuthorName] carolinafan [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2002-01-30T16:46:00Z [Description] Make and share this Vegetable soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/53/4/picrqHNhV.jpg" [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1/2 - 1", "2", "2", "2", "2", "2", "3", "2", NA, "1/3", "1"] [RecipeIngredientParts] ["onions", "margarine", "hamburger", "cabbage", "carrots", "potatoes", "tomatoes", "tomato sauce", "water", "pepper", "barley", "pinto beans"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 351.0 [FatContent] 20.0 [SaturatedFatContent] 5.9 [CholesterolContent] 60.9 [SodiumContent] 203.4 [CarbohydrateContent] 21.5 [FiberContent] 5.0 [SugarContent] 7.0 [ProteinContent] 22.2 [RecipeServings] nan [RecipeYield] 5 quarts [RecipeInstructions] Saute onions in margarine. In seperate skillet saute hamburger. Add to remaining ingredients in large stock pot. Simmer until done. May add frozen peas, corn and limas or any other vegetable you would like. May be frozen.
[Name] falafel for charishma [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT20M [PrepTime] PT8H [TotalTime] PT8H20M [DatePublished] 2002-01-30T16:46:00Z [Description] this is a wonderful recipe,very flavorful and pretty easy to make. charishma asked for his recipe because it doesn't have eggs. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Lebanese", "Southwest Asia (middle East]", "Asian", "Free Of...", "Hanukkah", "Ramadan", "Weeknight", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1/4", "1/4", "1/8", "5", "1", "1", "6"] [RecipeIngredientParts] ["chickpeas", "parsley", "ground cumin", "ground allspice", "salt", "pepper", "garlic", "onion", "leek", "olive oil"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 165.7 [FatContent] 10.9 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 219.4 [CarbohydrateContent] 15.1 [FiberContent] 3.0 [SugarContent] 1.2 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] soak chickpeas in water-cover with water two inches above the beans. cover and let stand for 8 hours. drain. combine chickpeas,cilantro and next 8 ingredients in a food processor, process until mixture resembles coarse meal. divide chickpea mixture into 16 equal portions, shaping each into a 1/2 inch thick patty. heat two tablespoons oil in a large non-stick skillet. add 5 patties cook 3 minutes on each side or until golden. repeat process twice with remaining oil and patties. serve with tahini sauce.
[Name] Taco Pie [AuthorId] 30086 [AuthorName] Queen of Cups [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2002-01-30T16:46:00Z [Description] Very easy and simple - my mom's invention that's a huge hit with everyone. Not too spicy, but has a little kick. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/53/6/picbpMqLv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/53/6/picw2espI.jpg"] [RecipeCategory] Cheese [Keywords] ["Meat", "Southwestern U.S.", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "tortilla chips", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 731.4 [FatContent] 49.6 [SaturatedFatContent] 19.9 [CholesterolContent] 183.9 [SodiumContent] 437.2 [CarbohydrateContent] 17.8 [FiberContent] 1.4 [SugarContent] 0.4 [ProteinContent] 51.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare ground beef in 10 inch skillet as you would for tacos according to taco seasoning packet. Layer tortilla chips over ground beef. Spread cheese over chips. Cover and cook about 5 minutes until cheese is melted. Serve with sour cream on side.
[Name] "Wait Forever" Pork Chops [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-01-30T17:36:00Z [Description] Make and share this "Wait Forever" Pork Chops recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/53/7/picUx9su7.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1", "1/3", "1/4"] [RecipeIngredientParts] ["applesauce", "brown sugar", "clove"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 373.9 [FatContent] 20.0 [SaturatedFatContent] 7.5 [CholesterolContent] 68.8 [SodiumContent] 81.3 [CarbohydrateContent] 30.6 [FiberContent] 0.8 [SugarContent] 17.6 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown chops with a little salt and pepper (just brown, don't cook]. In baking dish, put pork chops on the bottom, mix rest of ingredients and pour on top of chops. Bake at 300F degrees for 1 hour (1/2 inch chops] or 1 1/2 hours (1 inch chops]. \"Hold\"in warm oven until ready to serve, the longer the better!
[Name] Chicken Grand Marnier [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 2002-01-31T08:40:00Z [Description] We once got a huge bottle of Grand Marnier as a present and I found this recipe to help me get through the whole bottle. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kosher", "Free Of...", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1 1/4", "3/4", "3", "3", "1", "6", NA] [RecipeIngredientParts] ["Grand Marnier", "distilled white vinegar", "Dijon mustard", "honey", "chicken breast fillets", "olive oil"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 207.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 134.8 [CarbohydrateContent] 52.7 [FiberContent] 0.9 [SugarContent] 37.7 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a saucepan, combine the Grand Marnier, jam, vinegar, mustard, honey, and red chilli flakes. Simmer until the honey and jam are melted. Remove from the heat and cool to room temperature. Place the chicken breasts in a single layer in a shallow glass baking dish. Pour on the marinade and refrigerate, covered, for at least 4 hours or overnight. Bake or Grill. TO BAKE: Pour off all but 3/4 cups marinade. Brush additional apricot jam onto to chicken. Cover loosely with foil. Bake at 350 degrees F for 45 minutes, basting every 15 minutes. TO GRILL: Grill the chicken breasts 6 to 8 inches from the heat. Baste the chicken with oil and marinade during grilling. Cook for 20 minutes, turning every 5 minutes. Slice and serve hot or at room temperature.
[Name] Chili Chicken Pasta Topper [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Chili Chicken Pasta Topper 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/18/54/0/picSoV0kc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/54/0/pickafAph.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/54/0/picUl87o7.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "1", "1/2", "4"] [RecipeIngredientParts] ["boneless chicken breast", "milk", "parmesan cheese", "chili powder", "garlic powder", "corkscrew macaroni"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 645.9 [FatContent] 22.1 [SaturatedFatContent] 6.1 [CholesterolContent] 84.5 [SodiumContent] 741.9 [CarbohydrateContent] 70.7 [FiberContent] 3.0 [SugarContent] 2.3 [ProteinContent] 38.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium skillet over medium-high heat, heat oil. Add chicken and cook until browned, stirring often. ADD soup, milk, cheese, chili powder and garlic powder and heat through, stirring often. Serve over pasta. Notes: Cut raw chicken on a smooth, easy to clean surface, or on disposable plastic or paper. When through, be sure to wash your hands and all surfaces and utensils in contact with the raw chicken with hot water and anti-bacterial soap.
[Name] Sesame Beef [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT5M [PrepTime] PT40M [TotalTime] PT45M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Sesame Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1/4", "3", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "soy sauce", "pepper", "green onions", "garlic", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 342.6 [FatContent] 21.2 [SaturatedFatContent] 7.5 [CholesterolContent] 102.0 [SodiumContent] 241.2 [CarbohydrateContent] 3.9 [FiberContent] 0.5 [SugarContent] 2.4 [ProteinContent] 32.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim fat from beef and cut diagonally across grain into slices as thin as you can. Mix next 6 ingredients in large bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef. Cook and stir sesame seed in 10 in. skillet over med. heat till light brown. Remove from skillet. Heat 1 Tbsp veg oil in same skillet until hot. Add beef and cook and stir until browned, 3-4 minutes. Sprinkle with sesame seed. Serve over rice.
[Name] Hello Dollys [AuthorId] 19793 [AuthorName] AMI JASMIN [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Hello Dollys recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4 - 1/2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "graham cracker crumbs", "coconut", "chocolate chips", "sweetened condensed milk", "graham cracker crumbs", "pecans", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 738.7 [FatContent] 51.5 [SaturatedFatContent] 34.1 [CholesterolContent] 21.4 [SodiumContent] 171.6 [CarbohydrateContent] 71.5 [FiberContent] 8.9 [SugarContent] 55.3 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] 12 SQUARES [RecipeInstructions] In a 9x12 inch baking dish layer all ingredients as listed. Bake for 30 minutes at 350°F. Cool and cut. Keep refrigerated.
[Name] Orange Bread With Dates [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT8M [TotalTime] PT1H8M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Orange Bread With Dates 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/18/54/3/pic42yI0d.jpg" [RecipeCategory] Breads [Keywords] ["Grains", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "1", "1", "1 1/3", "1", "1", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "flour", "baking soda", "salt", "buttermilk", "walnuts", "dates", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 293.1 [FatContent] 11.8 [SaturatedFatContent] 5.5 [CholesterolContent] 47.3 [SodiumContent] 227.5 [CarbohydrateContent] 44.0 [FiberContent] 1.5 [SugarContent] 26.6 [ProteinContent] 4.4 [RecipeServings] 24.0 [RecipeYield] 2 loaves [RecipeInstructions] In large mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, soda, and salt. Add to creamed mixture alternately with buttermilk. Fold in walnuts, dates, and orange peel. Pour into 2 greased and floured 8 inch loaf pans. Bake at 350* for 60 minutes or until done. Combine glaze ingredients; spoon half over hot bread. Cool for 10 minutes; remove from pans. Spoon remaining glaze over.
[Name] Candied Chicken Breasts [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H40M [PrepTime] PT30M [TotalTime] PT2H10M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Candied Chicken Breasts 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/18/54/4/picKjL3BX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/54/4/pic9qVYyJ.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "2", "2", "1", "2", "2", "1", "1 1/2", "1/4", "1/2", "1", "1/4", "1/2", "3/4", "10"] [RecipeIngredientParts] ["chicken breast fillets", "all-purpose flour", "dried oregano", "salt", "ground black pepper", "brown sugar", "prepared mustard", "ketchup", "soy sauce", "onion", "salt", "water", "pineapple rings"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 360.1 [FatContent] 3.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1322.7 [CarbohydrateContent] 79.9 [FiberContent] 3.4 [SugarContent] 55.0 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat. Dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes. Preheat oven to 350 degrees F. In a large saucepan over low heat, combine sugar, mustard, ketchup, soy, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover. Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Let cool, garnish with pineapple rings and serve.
[Name] Ex-girlfriend's Warm Artichoke dip [AuthorId] 21107 [AuthorName] Janice Gill [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-31T08:40:00Z [Description] This is an easy, delicious starter. It is warm, so especially good for winter get-togethers. I prefer crackers to chips or nachos to serve with the dip. The source is the wife of a friend. It was the speciality of her husband's ex-girlfriend. The recipe lasted longer than she did! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/54/5/piccT1nAt.jpg" [RecipeCategory] Canadian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["artichoke heart", "mayonnaise", "parmesan cheese", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 114.9 [FatContent] 7.2 [SaturatedFatContent] 4.3 [CholesterolContent] 22.0 [SodiumContent] 382.9 [CarbohydrateContent] 2.8 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mash artichokes and add all the remaining ingredients. Mix well. Spread in greased, shallow, ovenproof dish and bake for 10 minutes in 350 F oven or until bubbly.
[Name] Dan's Favorite Tex Mex Skillet Dinner [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Dan's Favorite Tex Mex Skillet Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Long Grain Rice", "Rice", "Meat", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", "1", "1", "1/2", "2", "3", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["ground beef", "onion", "green bell pepper", "tomatoes and green chilies", "water", "long grain rice", "salt", "lettuce", "green onions", "tomatoes", "avocado", "black olives", "tortilla chips", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 442.5 [FatContent] 23.4 [SaturatedFatContent] 9.0 [CholesterolContent] 71.3 [SodiumContent] 1118.7 [CarbohydrateContent] 36.8 [FiberContent] 4.9 [SugarContent] 3.6 [ProteinContent] 22.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook first 3 ingredients in a large skillet over medium high heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomato and green chilies, water, rice, seasoning mix and salt. Cook covered, over medium heat for 15 minutes, stirring occasionally. Uncover and cook 15 more minutes, then remove from heat. Sprinkle lettuce, onions, tomato, avocado, olives and cheese over hamburger mixture. Stand tortilla chips around edge of skillet; serve with chips and salsa.
[Name] Macaroni Goulash [AuthorId] 9717 [AuthorName] carolinafan [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-31T08:40:00Z [Description] This may not be what some people would consider as "Goulash" but it is the name my mom gave this when I was a child. Delicious and brings back wonderful memories. Hope you enjoy it too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/54/7/pic7RPqw3.jpg" [RecipeCategory] Low Cholesterol [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "4", "1", "1"] [RecipeIngredientParts] ["ground beef", "green pepper", "onion", "margarine", "salt", "black pepper", "tomatoes", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 235.0 [FatContent] 8.8 [SaturatedFatContent] 3.0 [CholesterolContent] 30.8 [SodiumContent] 759.9 [CarbohydrateContent] 26.1 [FiberContent] 3.6 [SugarContent] 6.9 [ProteinContent] 13.6 [RecipeServings] 10.0 [RecipeYield] 4 quarts [RecipeInstructions] Saute green pepper and onions in margarine or oil. Add ground beef, salt and black pepper. Cook until browned. Add this to tomatoes, tomato sauce and macaroni. Simmer on low heat about 15 minutes. Stir occasionally to prevent sticking. Some water can be added if needed.
[Name] Cilantro Eggs [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-01-31T08:40:00Z [Description] If you like cilantro, this is an easy and quick dish to make. Prior to a small out of town trip I emptied out the fridge of perishables and this is what I came up with. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/54/8/pick1Rz8p.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Canadian", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2 -4", "1", "2", "1/4", "2", NA, NA] [RecipeIngredientParts] ["eggs", "cilantro", "celery ribs", "salsa", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 231.7 [FatContent] 13.8 [SaturatedFatContent] 3.0 [CholesterolContent] 215.6 [SodiumContent] 617.0 [CarbohydrateContent] 17.5 [FiberContent] 2.2 [SugarContent] 3.9 [ProteinContent] 9.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix together the cilantro, celery, salsa, ranch dressing and salt and pepper to taste. Poach eggs (can use 1 or 2 per person]. Place cilantro mixture over toast. Place eggs over cilantro mixture. Sprinkle with parmesan cheese if desired.
[Name] Beef & Broccoli [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Beef & Broccoli recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Healthy", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "4", "2"] [RecipeIngredientParts] ["boneless beef sirloin", "top round steak", "soy sauce", "rice", "broccoli florets"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1041.9 [FatContent] 22.1 [SaturatedFatContent] 7.8 [CholesterolContent] 76.0 [SodiumContent] 1245.8 [CarbohydrateContent] 167.6 [FiberContent] 3.8 [SugarContent] 6.4 [ProteinContent] 38.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] SLICE beef into very thin strips. In skillet over medium-high heat, heat oil. Add beef and stir-fry until browned and juices evaporate. ADD soup, soy sauce, vinegar, garlic powder and pepper to taste. Heat to a boil. Reduce heat to medium. Add broccoli and cook until tender-crisp, stirring occasionally. Serve over rice.
[Name] Creole Baked Cheese Rice [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Creole Baked Cheese Rice 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/18/55/0/pic32H0xR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/55/0/pic46XrJI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/55/0/picUqcZU7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/55/0/picmLS7Pg.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Cheese", "Cajun", "Creole", "Healthy", "Kosher", "Potluck", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "2", "1 1/4", "1", "1/4", "1/2", "1", NA] [RecipeIngredientParts] ["rice", "cheddar cheese", "green pepper", "green onion", "eggs", "milk", "half-and-half cream", "salt", "cayenne pepper", "butter", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 622.3 [FatContent] 19.0 [SaturatedFatContent] 11.2 [CholesterolContent] 113.9 [SodiumContent] 865.9 [CarbohydrateContent] 89.0 [FiberContent] 2.5 [SugarContent] 1.6 [ProteinContent] 21.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Arrange alternate layers of rice, cheese, peppers, and onion in buttered baking dish. Mix eggs, milk, salt, and pepper (and pepper sauce] and pour over rice and cheese. Top with breadcrumbs and butter. Bake at 350 degrees for 45 minutes until set.
[Name] Cornish Loaf [AuthorId] 22001 [AuthorName] Little Sand Fairy [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-31T08:40:00Z [Description] More of a cake really. My mum used to make this for school pack up. Its especially nice spread with some butter or with custard. You can use any dried fruit that takes your fancy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/55/1/picbyvm1E.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "2", "1/2", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["self raising flour", "margarine", "butter", "sugar", "cherries", "eggs", "milk", "walnuts", "mixed spice"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 614.4 [FatContent] 22.6 [SaturatedFatContent] 4.3 [CholesterolContent] 50.8 [SodiumContent] 173.2 [CarbohydrateContent] 94.5 [FiberContent] 5.2 [SugarContent] 29.4 [ProteinContent] 11.9 [RecipeServings] 8.0 [RecipeYield] 2 loaves [RecipeInstructions] Heat oven to Gas Mark 3, 160 C degrees. Rub margarine into flour until mixture resembles fine breadcrumbs. Add all other dry ingredients. Mix eggs with milk together lightly. Mix milk mixture into dry mixture. Bake in 2 loaf tins for approximately 1 hour or until a knife inserted into the loaf comes out clean.
[Name] Chicken Stir Fry [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Chicken Stir Fry 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/18/55/2/pic3Rd1sP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/55/2/picIJBwDT.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Chinese", "Asian", "< 30 Mins", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "1", "3", "3", "1/2", "2", "1/2"] [RecipeIngredientParts] ["boneless chicken", "onion", "carrot", "green pepper", "fresh mushrooms", "chicken broth", "cornstarch", "soy sauce", "ground ginger", "cashews"] [AggregatedRating] 4.5 [ReviewCount] 25.0 [Calories] 529.1 [FatContent] 35.3 [SaturatedFatContent] 9.2 [CholesterolContent] 127.7 [SodiumContent] 681.0 [CarbohydrateContent] 15.0 [FiberContent] 2.6 [SugarContent] 4.6 [ProteinContent] 37.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes. Remove chicken and keep warm. Stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes. In small bowl, mix broth, cornstarch, soy sauce, and ginger. Add to skillet; cook and stir till thickened and bubbly. Return chicken to skillet with peapods; stir until heated through. Serve over rice and top with cashews.
[Name] Herbes de Provence [AuthorId] 2178 [AuthorName] troyh [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Herbes de Provence 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/18/55/3/picaEgx2U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/55/3/picJw2niB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/55/3/picV0xNMf.jpg"] [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["marjoram", "basil", "thyme", "summer savory", "rosemary", "fennel", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 411.2 [FatContent] 10.3 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 74.7 [CarbohydrateContent] 94.4 [FiberContent] 61.7 [SugarContent] 1.9 [ProteinContent] 14.6 [RecipeServings] 1.0 [RecipeYield] 8 cups [RecipeInstructions] Mix in a food processor to obtain a finer mixture if desired. Store in spice/herb jars or clay pots. The blend can be used to season dishes of soups, meat, poultry and vegetables.
[Name] Cinnamon Applesauce [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-01-31T08:40:00Z [Description] I have been making this sauce for over 10 years and it is thoroughly enjoyed by all and especially most children. I am not certain where this recipe originated, but I have experimented with it and came up with this tasty sauce. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Apple", "Fruit", "Canadian", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "8", "1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["water", "apples", "water", "granulated sugar", "jelly beans", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 138.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 36.4 [FiberContent] 3.4 [SugarContent] 31.4 [ProteinContent] 0.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan, add 1 cup water and cinnamon candies; bring to boil, reduce heat and simmer for about 5 to 6 minutes or until candies are dissolved. In a large saucepan or cooking pot, add apples and the dissolved candy mixture along with the additional 1/2 cup of water. Cook until apples are soft; mash apples. Now add 1 cup sugar, hot-tamale jelly beans and continue to simmer until most of the tamale beans are dissolved, about 10 minutes. Some of the jelly beans will not be dissolved and this is okay, they will be light in color. Serve hot or refrigerate until ready to serve. Serve with ice cream, whipping cream or whipped cream or serve as is. The apple sauce has a vary light touch of a cinnamon\"spicy\" taste. You may adjust to your taste by adding more cinnamon candies or using less. If you desire to have the sauce spicier, just add a few more cinnamon candies and a small amount of water to a small saucepan and dissolve. Add to applesauce and mix well.
[Name] Party Pan Nachos [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Party Pan Nachos recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Meat", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "2", "8", "1/4", "1", "1", "1/2", "2", "3", "1", "1 1/2", "1 1/2", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "onions", "green pepper", "chili powder", "black pepper", "salt", "oregano", "cumin", "garlic", "picante salsa", "tortilla chips", "cheddar cheese", "monterey jack cheese", "lettuce", "chopped tomato", "avocado", "onion", "sour cream", "chunky salsa"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 614.9 [FatContent] 40.4 [SaturatedFatContent] 14.8 [CholesterolContent] 95.5 [SodiumContent] 763.7 [CarbohydrateContent] 34.9 [FiberContent] 4.2 [SugarContent] 2.3 [ProteinContent] 29.1 [RecipeServings] nan [RecipeYield] 2 jelly roll pans [RecipeInstructions] Line 2 jelly-roll pans with foil. Set aside. In large skillet, heat 2 Tablespoons of oil and saute onions and green pepper until tender. Push aside of skillet. Add remaining 1 Tablespoon oil and simmer chili powder one minute. Combine with vegetables and remove from pan. Brown meat in same skillet. Drain off fat. Add cooked vegetables, beans, and remaining seasonings including picante sauce. Simmer 5 minutes. Remove from heat. Into the prepared pans, layer Tostitos, overlapping. Top with meat filling. Cover with cheese. Bake at 350 degrees for 3-5 minutes or until cheese is melted. Serve with side dishes and the toppings for everyone to build their own sloppy nachos. Filling can be made in advance and frozen.
[Name] Steak Seasoning for the Steak House [AuthorId] 29604 [AuthorName] Darin Craven [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-31T08:40:00Z [Description] This is the exact recipe we used at a local steakhouse where I worked for 15 years. It is great on pretty much any meat.
[Name] Seafood Dip [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Seafood Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1/4", "1", "2", "2", "3", "3/4"] [RecipeIngredientParts] ["cream cheese", "sour cream", "mayonnaise", "cheddar cheese", "shrimp", "green onions", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 263.7 [FatContent] 22.2 [SaturatedFatContent] 13.1 [CholesterolContent] 104.1 [SodiumContent] 440.3 [CarbohydrateContent] 3.3 [FiberContent] 0.3 [SugarContent] 2.1 [ProteinContent] 13.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In sm.bowl beat the cream cheese, sour cream and mayonnaise together. Spread on a 12 inch platter. Cover with cocktail sauce. Sprinkle with cheese, seafood, onions and tomato Cover and chill. .
[Name] World's Best Waldorf Salad [AuthorId] 28442 [AuthorName] Terri F. [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this World's Best Waldorf Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Weeknight", "No Cook", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "1/2", "1/4", "1/2", "1 1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["golden delicious apples", "lemon juice", "celery", "green seedless grape", "walnuts", "raisins", "mayonnaise", "sugar", "lemon juice", "ground nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 177.2 [FatContent] 10.5 [SaturatedFatContent] 3.9 [CholesterolContent] 20.4 [SodiumContent] 12.5 [CarbohydrateContent] 22.0 [FiberContent] 3.0 [SugarContent] 16.3 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, sprinkle apples with 1 tablespoon lemon juice. Add celery, grapes, walnuts, and raisins. For dressing--------------. combine mayonnaise and 1/2 tsp lemon juice. Whip cream with sugar until fairly stiff. Fold whipped cream into the mayonnaise mixture. Mix with the apple mixture. Sprinkle with nutmeg. Chill at least one hour before serving.
[Name] Maryland Crab Cakes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-01-31T08:40:00Z [Description] Enjoy one of the Old Line State's most famous specialties without leaving home. (Cooking time is approximate - it will vary with the size and thickness of your crab cakes) [Images] character(0) [RecipeCategory] Crab [Keywords] ["Grains", "Kid Friendly", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["fresh lump crabmeat", "egg", "baking powder", "brown mustard", "mayonnaise"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 170.4 [FatContent] 3.1 [SaturatedFatContent] 0.8 [CholesterolContent] 134.9 [SodiumContent] 539.4 [CarbohydrateContent] 10.1 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 23.8 [RecipeServings] nan [RecipeYield] 4-6 crab cakes [RecipeInstructions] Mix all ingredients together in a mixing bowl and form into hamburger shaped patties. Broil in oven, turning once until golden brown on both sides. Garnish with lemon wedges and serve with tartar sauce or seafood sauce.
[Name] Butter Pecan Bread Pudding [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-31T08:40:00Z [Description] Supremely yummy and comfort foody! I have to have butterscotch chips brought to me from the States, and this is worth every imported chip! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "1/3", "2"] [RecipeIngredientParts] ["pecans", "milk", "light brown sugar", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 235.7 [FatContent] 13.8 [SaturatedFatContent] 5.4 [CholesterolContent] 76.2 [SodiumContent] 60.6 [CarbohydrateContent] 24.7 [FiberContent] 0.9 [SugarContent] 21.7 [ProteinContent] 4.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Generously butter a 9-inch pie plate. Place the bread cubes in the pie plate. Sprinkle with the butterscotch chips and 1/4 cup of the pecans. In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar. Beat the eggs in a small bowl and gradually whisk in the hot milk mixture. Pour the custard evenly over the bread. Sprinkle with the remaining 1/4 cup nuts. Bake until the pudding is puffed and crusty on top, about 25 minutes. Serve warm.
[Name] Pecan Logs [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Pecan Logs recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "6"] [RecipeIngredientParts] ["pecans", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 102.6 [FatContent] 8.6 [SaturatedFatContent] 1.1 [CholesterolContent] 2.9 [SodiumContent] 10.8 [CarbohydrateContent] 6.1 [FiberContent] 1.1 [SugarContent] 5.1 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 20 slices [RecipeInstructions] In bowl, combine all ingredients. Mix well. Between sheets of wax paper, roll into a 9in by 2in. log. Tightly wrap in foil. Chill well. Cut into slices.
[Name] Beef Steak Provencale [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Beef Steak Provencale recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/2", "1/8", "1 1/2", "1", "1", "1/2", "2", "1/2", "6", "2"] [RecipeIngredientParts] ["flour", "salt", "pepper", "boneless beef round steak", "dry red wine", "water", "garlic", "pitted ripe olives", "carrots", "onions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 251.9 [FatContent] 6.8 [SaturatedFatContent] 1.9 [CholesterolContent] 62.4 [SodiumContent] 391.2 [CarbohydrateContent] 12.3 [FiberContent] 2.8 [SugarContent] 4.7 [ProteinContent] 27.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix flour, salt, and pepper. Pound into the steak on both sides. Cut steak in 6 pieces. Heat oil in 10 inch skillet. Cook and brown beef for about 10 minutes. Add wine, garlic, and water. Heat to boiling. Reduce heat, cover and simmer 1 hour. Add olives, carrots, and onions. Cover and simmer until beef and carrots are tender, about 30 minutes. Serve with buttered noodles.
[Name] Chinese Cabbage Salad [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Chinese Cabbage Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "No Cook" [RecipeIngredientQuantities] ["1", "2", "4", "1/4", "6", "1/2", "1/3", "1/4"] [RecipeIngredientParts] ["sunflower seeds", "green onions", "vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 254.1 [FatContent] 19.7 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 183.3 [CarbohydrateContent] 16.8 [FiberContent] 3.2 [SugarContent] 7.3 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crunch up Ramen Noodles in bowl and set aside (the flavor package is not used]. Mix oil, vinegar, and sugar in small bowl. In a large bowl, stir cabbage mix, almonds, sunflower seeds, and onions together. Pour oil mixture over cabbage, stir well. Refrigerate. Add crunched up noodles before serving.
[Name] Herbes De Provence [AuthorId] 2178 [AuthorName] troyh [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Herbes De Provence 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/18/56/5/piclLjeUj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/56/5/pic0odwL3.jpg"] [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["thyme", "summer savory", "rosemary", "oregano", "basil", "sage"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 5.5 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 1.3 [FiberContent] 0.9 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Herbs de provence is best made with dried herbs as fresh herbs lose their flavour if the cooking is longer than about 20 minutes. This blend is excellent in soups, on potatoes, rice, pasta, fish, roasted vegetables or bread. Mix with 1/4 lb butter for a real treat.
[Name] Tomato Soup Cake [AuthorId] 19793 [AuthorName] AMI JASMIN [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-01-31T08:40:00Z [Description] Make and share this Tomato Soup Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1", "1/4", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["shortening", "baking soda", "flour", "baking powder", "salt", "cinnamon", "clove", "nutmeg", "raisins"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 225.7 [FatContent] 12.0 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 408.2 [CarbohydrateContent] 27.1 [FiberContent] 1.9 [SugarContent] 6.7 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 12 PIECES [RecipeInstructions] CREAM SHORTENING AND SUGAR. PUT BAKING SODA IN THE CAN OF SOUP. STIR INTO SUGAR AND SHORTENING. SIFT AND ADD DRY INGREDIENTS. STIR IN RAISINS AND NUTS. BAKE AT 350 IN A GREASED 9X12 INCH PAN FOR 30 MINUTES.
[Name] Banoffi Pie [AuthorId] 21107 [AuthorName] Janice Gill [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2002-01-31T08:41:00Z [Description] This recipe is the creation of Chef Nigel MacKenzie of the Hungry Monk Restaurant in the United Kingdom. It was the basis of a court case and printed in the London Times. It is important to use Condensed NOT Evaporated milk . SAFETY NOTE: It is very important to pierce the can before heating. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "European", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["heavy whipping cream", "sugar", "instant coffee powder", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 678.5 [FatContent] 32.8 [SaturatedFatContent] 16.6 [CholesterolContent] 84.7 [SodiumContent] 285.3 [CarbohydrateContent] 89.9 [FiberContent] 4.0 [SugarContent] 63.2 [ProteinContent] 10.9 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Pierce can of condensed milk. Boil for 5 hours in a water bath. Be careful not to allow pan to boil dry. Cool. Whip cream with sugar and half of the instant coffee. Peel and halve the bananas. Spread contents of condensed milk can in the pastry shell and lay the halved bananas on top. Spoon cream over and sprinkle with the remaining coffee powder. Chill and serve.
[Name] Lace Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2002-01-31T08:41:00Z [Description] Make and share this Lace Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/56/8/picLOR6Cl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/56/8/picw2Pubh.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Kosher", "< 30 Mins", "For Large Groups", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1", "1/2", "2"] [RecipeIngredientParts] ["quick-cooking oats", "sugar", "all-purpose flour", "salt", "egg", "butter", "margarine", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 51.1 [FatContent] 2.6 [SaturatedFatContent] 1.5 [CholesterolContent] 10.8 [SodiumContent] 36.8 [CarbohydrateContent] 6.7 [FiberContent] 0.2 [SugarContent] 5.0 [ProteinContent] 0.5 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Combine oats, sugar, flour, and salt; mix well. Stir in remaining ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum foil-lined cookie sheets. Bake at 350 degrees F for 6 to 8 minutes or until edges are brown. Cool completely before removing.
[Name] Bow Tie Pasta Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-31T08:41:00Z [Description] Make and share this Bow Tie Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "European", "Kosher", "Potluck", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", NA, "1/4", "1/2", "1/2", "1/2", "1/2", "3/4 - 1"] [RecipeIngredientParts] ["bow tie pasta", "garlic", "feta cheese", "black olives", "artichoke heart", "sun-dried tomato"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 328.3 [FatContent] 8.6 [SaturatedFatContent] 3.8 [CholesterolContent] 64.6 [SodiumContent] 580.1 [CarbohydrateContent] 51.4 [FiberContent] 4.6 [SugarContent] 4.7 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta in boiling, salted water until tender, about 9 to 10 minutes. Immediately chill in ice water, drain and toss with a little oil. Combine pasta with all the other ingredients and refrigerate until ready to serve.
[Name] Macaroni Salad [AuthorId] 9717 [AuthorName] carolinafan [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-31T08:41:00Z [Description] Make and share this Macaroni 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/18/57/0/pic6tTcDD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/57/0/picTGkDQE.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", NA, "1", "1", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["macaroni", "onion", "cucumber", "ham", "Miracle Whip", "celery", "chopped tomato", "green pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 189.9 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 7.4 [SodiumContent] 226.9 [CarbohydrateContent] 34.4 [FiberContent] 2.1 [SugarContent] 2.3 [ProteinContent] 9.1 [RecipeServings] 10.0 [RecipeYield] 8 cups [RecipeInstructions] Cook macaroni until done; drain. Mix with the other ingredients. Chill or eat as soon as it is fixed. Delicious without celery and green pepper. Serves 10.
[Name] Cherry Cranberry Pie [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2002-01-31T08:41:00Z [Description] Tart, tangy and sweet--a unique combo and a nice change from regular cherry pie. Came from an old Crisco cookbook. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/57/1/pic4PiJl3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/57/1/picCztKFN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/57/1/picOX1QDm.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "3", "1", "2"] [RecipeIngredientParts] ["whole berry cranberry sauce", "sugar", "quick-cooking tapioca", "lemon juice", "butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 550.0 [FatContent] 24.7 [SaturatedFatContent] 7.6 [CholesterolContent] 10.2 [SodiumContent] 427.1 [CarbohydrateContent] 79.7 [FiberContent] 1.9 [SugarContent] 43.2 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] 1 9 [RecipeInstructions] Preheat oven 400°. Line pie pan with bottom crust. Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes. Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape. Brush crust with milk. Cover crust edges with foil to prevent burning. Bake at 400° for 40-50 minutes, removing foil during last 15 minutes. Cool on rack. Serve warm or cold.
[Name] Syrniki (Cottage Cheese Kotlety) [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT5M [PrepTime] PT1H [TotalTime] PT1H5M [DatePublished] 2002-01-31T08:41:00Z [Description] Make and share this Syrniki (Cottage Cheese Kotlety) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Russian", "European", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "2 -3", "1", "1", "3 -4", "1", NA, NA] [RecipeIngredientParts] ["dry curd cottage cheese", "eggs", "sugar", "sour cream", "lemon juice", "fresh lemon rind", "flour", "salt", "cinnamon", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 186.2 [FatContent] 4.3 [SaturatedFatContent] 1.9 [CholesterolContent] 116.3 [SodiumContent] 91.8 [CarbohydrateContent] 11.9 [FiberContent] 0.2 [SugarContent] 7.1 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Use only very dry cottage cheese. Put cheese through fine sieve, add sugar, well-beaten eggs, sour cream, lemon juice, and lemon rind. Mix very thoroughly. Add salt. Add flour by teaspoonfuls, mixing the mass constantly. Mixture should be very smooth and rather thick. Place in the refrigerator for 45 to 60 minutes, and then scoop small balls of it onto a slightly floured board. Form into round or oval kotlety about 3/4 inch thick, and about 2 to 2 1/2 inches in diameter. Fry on both sides in pre-heated butter. Serve at once, sprinkled with mixture of cinnamon, sugar, and sour cream on the side.
[Name] Shrimp with Remoulade Sauce [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-01-31T08:41:00Z [Description] Make and share this Shrimp with Remoulade Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "1/2", "1/4", "1", "1/2", "1/2", "2", "1/2", "1/3", "2"] [RecipeIngredientParts] ["shrimp", "cayenne pepper", "lemon", "paprika", "sugar", "salt", "ketchup", "white wine vinegar", "mayonnaise", "olive oil", "sweet onion", "celery", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.5 [FatContent] 6.2 [SaturatedFatContent] 0.8 [CholesterolContent] 190.5 [SodiumContent] 1171.4 [CarbohydrateContent] 8.0 [FiberContent] 1.0 [SugarContent] 4.4 [ProteinContent] 21.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cover shrimp with water and add cayenne pepper and lemon. Boil; cook until just firm and opaque, about 2 minutes. Drain; and put shrimp into ice water, about 3 minutes. Drain; peel and devein shrimp. I like to rinse the meat after I devein it. I also like the looks of the tail left on so I don't remove this when I peel the shrimp. Chill in an airtight container. To make Remoulade Sauce, mix dry ingredients. Stir in ketchup, vinegar and horseradish. Mix in mayonnaise and oil. Fold in onion, celery and parsley. Store in airtight container and chill. Let shrimp and sauce return to room temperature before serving.
[Name] Crispy Crunchy Chicken Bites [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2002-01-31T08:41:00Z [Description] Make and share this Crispy Crunchy Chicken Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Nuts", "Meat", "Kosher", "Hanukkah", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "1", "1", "1", "3/4", "1/4", "2"] [RecipeIngredientParts] ["garlic", "fresh ginger", "lemon juice", "soy sauce", "boneless skinless chicken breast", "dry mustard", "boiling water", "lemon juice", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1406.7 [FatContent] 129.0 [SaturatedFatContent] 16.2 [CholesterolContent] 65.8 [SodiumContent] 350.3 [CarbohydrateContent] 35.2 [FiberContent] 4.3 [SugarContent] 16.4 [ProteinContent] 34.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the garlic, ginger, lemon juice and soy sauce in a large, sturdy, sealable plastic bag. Slice the chicken breasts into one-inch slices. Place the chicken in the marinade and refrigerate over night. Melt the apricot preserves in a small saucepan until smooth. In a small serving bowl, mix the mustard and hot water until smooth. Blend the apricots and lemon juice into the mustard mixture and garnish, if desired. Set aside to cool. Mix the ground almonds and sesame seeds. Heat about two inches of the oil over medium heat in a large skillet to about 350 degrees. Dip the chicken pieces into the almond-sesame mixture and deep fry several at a time until golden brown on each side, about one minute. If they brown too fast, remove the skillet from the heat for a few minutes and reduce the heat. Drain the chicken thoroughly on paper towels before serving hot with the dip.
[Name] German Chocolate Cake Squares [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-01-31T08:41:00Z [Description] I made this cake for my husband last night, who absolutely loves German Chocolate Cake. He said this is the best cake he has ever tasted! This recipe came from the November, 1997 issue of Bon Appetit. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/57/5/picX3I3KS.jpg" [RecipeCategory] Dessert [Keywords] ["German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "6", "2 1/4", "1 1/2", "1/4", "2", "1", "4", "2", "1", "1", "1", "1 1/2", "3/4", "5", "1/4", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["water", "Baker's German's chocolate", "all-purpose flour", "baking powder", "salt", "sugar", "unsalted butter", "eggs", "vanilla extract", "buttermilk", "evaporated milk", "sugar", "unsalted butter", "sweetened flaked coconut", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 904.8 [FatContent] 53.8 [SaturatedFatContent] 28.8 [CholesterolContent] 219.1 [SodiumContent] 222.7 [CarbohydrateContent] 101.6 [FiberContent] 3.7 [SugarContent] 76.7 [ProteinContent] 11.0 [RecipeServings] 12.0 [RecipeYield] 1 13x9x2 [RecipeInstructions] Make Cake: Preheat oven to 350°F. Butter a 13 x 9-inch glass baking dish. Bring water to a simmer in small saucepan. Reduce heat to low. Add chopped chocolate; whisk until smooth. Cool. Sift flour, baking powder and salt into medium bowl. Using elelctric mixer, beat sugar and butter in large bowl until blended. Beat in yolks one at a time. Beat in cooled chocolate mixture and vanilla. Beat in dry ingredients alternately with buttermilk. Using clean, dry beaters, beat whites in another bowl until stiff but not dry. Fold into batter in 2 additions. Pour batter into prepared dish. Sprinkle with chocolate chips. Bake until tester inserted into center comes out clean, about 55-60 minutes. Cool cake in pan on rack. Make Frosting: Combine first 5 ingredients in heavy saucepan. Whisk over medium-high heat until mixture simmers, thickens and leaves path on back of spoon when finger is drawn across, about 18 minutes. Mix in coconut and pecans. Spread warm frosting over cake. Immediately sprinkle 1/4 cup chocolate chips over. Let stand until frosting sets, about 2 hours. Cut cake into squares and serve.
[Name] Chunky Vegetable/bean Soup [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-01-31T08:41:00Z [Description] Make and share this Chunky Vegetable/bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Canadian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1", "2", "1", "1", "1", "1", "2", "19", "1/4", "1/4", "1/8", "1/4"] [RecipeIngredientParts] ["chicken broth", "onion", "potatoes", "celery", "fresh green beans", "white cabbage", "fresh spinach", "frozen spinach", "carrot", "green pepper", "dried dill weed", "fresh dill", "red kidney beans", "salt", "black pepper", "ground cayenne pepper", "parmigiano-reggiano cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.7 [FatContent] 1.0 [SaturatedFatContent] 0.5 [CholesterolContent] 1.8 [SodiumContent] 142.7 [CarbohydrateContent] 20.2 [FiberContent] 4.7 [SugarContent] 4.2 [ProteinContent] 4.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium size cooking pot, add vegetable stock, onion and potatoes; bring to boil, reduce heat and simmer covered for 10 minutes. Add celery, green beans, cabbage, spinach, carrots, red and green peppers, dill weed, kidney beans, cover and simmer for another 15 minutes or until vegetables are just tender. Add salt, black pepper and cayenne pepper. Adjust seasonings to taste. When serving, sprinkle each serving with grated Parmesan cheese. Serve hot.
[Name] Baked Green Beans with Feta Cheese [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-01-31T08:41:00Z [Description] Make and share this Baked Green Beans with Feta Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/57/7/cE6ANZE2QS6TAovqzSyi-2013-11-12-18.16.28.jpg" [RecipeCategory] Cheese [Keywords] ["Beans", "Vegetable", "Canadian", "Greek", "European", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Roast", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", NA, "2", "1/2", "1", "1"] [RecipeIngredientParts] ["fresh green beans", "garlic", "olive oil", "salt", "black pepper", "tomatoes", "feta cheese", "fresh basil", "fresh oregano"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 110.6 [FatContent] 7.4 [SaturatedFatContent] 2.5 [CholesterolContent] 11.1 [SodiumContent] 340.5 [CarbohydrateContent] 9.2 [FiberContent] 3.3 [SugarContent] 3.2 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F degrees. In a medium bowl, combine beans, onion, garlic, oil, salt and pepper. Place mixture in an ungreased 13x9-inch baking pan and top with tomatoes, feta cheese, basil and oregano. Bake, uncovered, for 30 minutes or until tender.
[Name] Mushroom-Bacon Party Pate [AuthorId] 28201 [AuthorName] yooper [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-01-31T09:50:00Z [Description] Make and share this Mushroom-Bacon Party Pate recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Potluck", "For Large Groups", "Oven", "Refrigerator", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2/3", "2/3", "4", "8", "1/2", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["fresh mushrooms", "bacon", "onion", "celery", "eggs", "cream cheese", "fresh parsley", "salt", "rosemary", "oregano", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.3 [FatContent] 13.5 [SaturatedFatContent] 5.8 [CholesterolContent] 78.1 [SodiumContent] 720.0 [CarbohydrateContent] 13.2 [FiberContent] 1.5 [SugarContent] 2.3 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry the bacon and crumble it as fine as possible. Reserve some of the grease. Chop the mushrooms, onion, celery, and parsley as fine as possible. A food processor works best, but you can do it by hand if need be. Saute the onion and the celery in the bacon grease until soft, then remove from the grease and drain. Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the egg/cheese mixture. Mix thoroughly. Grease a large loaf pan, line with foil, and then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 400 degrees F. Let cool completely before serving. This pate is actually best when refrigerated before serving. Serve with crackers or bread slices.
[Name] Oatmeal Cake [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-01-31T09:50:00Z [Description] Make and share this Oatmeal Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Potluck", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "2", "1", "1", "1 1/3", "1", "1", "1/2", "1/2", "1", "4", "6", "1", "1/2"] [RecipeIngredientParts] ["oatmeal", "butter", "water", "eggs", "white sugar", "brown sugar", "flour", "cinnamon", "baking soda", "salt", "nutmeg", "brown sugar", "milk", "butter", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 307.8 [FatContent] 13.1 [SaturatedFatContent] 8.7 [CholesterolContent] 44.9 [SodiumContent] 232.7 [CarbohydrateContent] 46.6 [FiberContent] 1.6 [SugarContent] 35.3 [ProteinContent] 2.8 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] In pan boil water add butter; stir in oatmeal and let stand 20 minutes. Pour into mixer bowl and add eggs and the first two sugars; mix. Add flour, cinnamon, baking soda, salt and nutmeg. Mix well. Put into a 9x13-inch pan. Bake at 350 degrees for 35 to 40 minutes. Frosting------------. Boil the three ingredients for the frosting for 1 minute. Add coconut and nutmeat. Let stand. When you take cake from oven put the frosting on cake.
[Name] Baked Potato Salad [AuthorId] 28201 [AuthorName] yooper [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 2002-01-31T09:50:00Z [Description] A unique potato salad! Potatoes are baked with oil and Italian salad dressing mix instead of boiled. I usually omit the tomato because I find it gets mealy and doesn't hold up. From "Taste of Home" [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/0/GIn8mY5R2aqJfysZsxxS_IMG_4748.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/0/pic1HA0Vh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/0/5veLu4cMQzSFehdRq6zT_IMG_4732.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/0/TjDgTr21RumuGs898O2S_IMG_4755.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/0/picos0W5h.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Potluck", "Weeknight", "For Large Groups", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["4 1/2", "1/4", "2", "1", "1", "1", "1", "2", "4", "5", "1 1/2", "1", "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["potatoes", "olive oil", "green pepper", "green onion", "onion", "tomatoes", "eggs", "bacon", "mayonnaise", "vinegar", "lemon juice", "dried basil", "salt", "pepper", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 170.4 [FatContent] 5.9 [SaturatedFatContent] 1.3 [CholesterolContent] 48.2 [SodiumContent] 194.8 [CarbohydrateContent] 25.2 [FiberContent] 3.7 [SugarContent] 2.5 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, toss the postatoes with oil and dressing mixes. Place into 2 ungreased 13x9x2 inch baking pans. Bake, uncovered at 400 for 45 minutes or until tender. Cool. Transfer to a large bowl, add peppers, onions, tomatoes, eggs and bacon. Toss gently. Combine remaining ingredients in a small bowl. Mix well. Pour over salad and mix gently. Cover and refrigerate for at least 1 hour.
[Name] Beaver Island Dessert [AuthorId] 28671 [AuthorName] Recipewrestler [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-01-31T09:50:00Z [Description] A unique dessert that has been in the recipe boxes of Michigan cooks for generations. My recipe is from my Grandmother Felber's recipe box from over fifty years ago. Beaver Island is located in Michigan. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "3/4", "2", "1 1/2", "1", "1/4", "1/2", "1", "3/4"] [RecipeIngredientParts] ["dates", "hot water", "baking soda", "sugar", "margarine", "eggs", "all-purpose flour", "salt", "baking soda", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 4632.2 [FatContent] 251.9 [SaturatedFatContent] 64.4 [CholesterolContent] 423.0 [SodiumContent] 5676.1 [CarbohydrateContent] 578.7 [FiberContent] 24.4 [SugarContent] 393.7 [ProteinContent] 58.4 [RecipeServings] nan [RecipeYield] 1 9x12 dish [RecipeInstructions] Put dates, hot water and 1 tsp. baking soda in a bowl to soak and cool. Cream together 1 cup sugar, margarine, eggs. Sift together flour, salt and 1/4 tsp. baking soda. Add alternately with date mixture and pour into 9x12 baking pan. Sprinkle with 1/2 cup sugar, chocolate chips and nuts. Bake at 350 degrees F for 35 to 45 minutes. Cut into squares.
[Name] No Fuss Party Potatoes [AuthorId] 28201 [AuthorName] yooper [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2002-01-31T09:50:00Z [Description] I found this in a Pillsbury "slow cooker" cookbook. Made these last Sunday and they were very tasty. A hashbrown casserole with a Mexican flair! [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Potluck", "Weeknight", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1", "3", "1/2"] [RecipeIngredientParts] ["sour cream", "green chilies", "colby-monterey jack cheese", "hash brown potatoes", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 324.3 [FatContent] 19.5 [SaturatedFatContent] 6.7 [CholesterolContent] 21.3 [SodiumContent] 512.1 [CarbohydrateContent] 30.7 [FiberContent] 2.7 [SugarContent] 2.2 [ProteinContent] 7.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Spray 4 to 6-quart slow cooker with nonstick cooking spray. In medium bowl, combine soup, sour cream, chiles, and cheese, mix well. Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture; spread evenly. Cover, cook on high setting for 3 1/2 to 4 1/2 hours. Just before serving, sprinkle top with onions and chips.
[Name] French Potatoes [AuthorId] 28671 [AuthorName] Recipewrestler [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2002-01-31T09:50:00Z [Description] This is a no-fuss microwave potato dish that really makes a hit. I serve it for special occasions, as well as any old time. It's from the book MICROWAVE COOKING by Beverley Piper. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/3/picTyQZpw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/3/picDEFlAr.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", NA, "6", "1"] [RecipeIngredientParts] ["potatoes", "onion", "butter", "milk", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 77.0 [Calories] 172.3 [FatContent] 3.3 [SaturatedFatContent] 2.0 [CholesterolContent] 8.6 [SodiumContent] 40.2 [CarbohydrateContent] 32.7 [FiberContent] 4.2 [SugarContent] 2.5 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the potato slices to soak in cold water. Put the onion rings into a bowl. Cover with plastic wrap, and pierce. Microwave on HIGH for 1 minute. Grease a five cup casserole dish with a little of the butter. Layer the drained potatoes and onions in the dish, starting and finishing with the potatoes. Season each layer with salt and pepper. Pour the milk over the potatoes and dot with the rest of the butter. Sprinkle the top with paprika. Cover with plastic wrap, and pierce. Microwave on HIGH for 13 minutes. Rotate half-way through cooking time. Allow to stand, covered, for 5 minutes before serving.
[Name] Rolo Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-01-31T09:54:00Z [Description] Make and share this Rolo Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/4/picif4MdR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/4/picss2Mes.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Kosher", "< 15 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] 3.5 [ReviewCount] 8.0 [Calories] 331.0 [FatContent] 15.2 [SaturatedFatContent] 6.7 [CholesterolContent] 16.0 [SodiumContent] 237.2 [CarbohydrateContent] 46.0 [FiberContent] 0.6 [SugarContent] 28.8 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] You will need a mini muffin pan. Spoon out a heaping tea spoon of cookie dough and roll into a ball. Place them in the muffin tin (no paper inserts are needed]. Then you press the Rolo's into the center of the cookie. Bake at 375° for 8-10 minutes or until golden!
[Name] Hawaiian Pork Chops [AuthorId] 16758 [AuthorName] sheila [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-01-31T10:27:00Z [Description] Make and share this Hawaiian Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "Hawaiian", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["egg", "soy sauce", "garlic powder", "paprika"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 268.3 [FatContent] 15.6 [SaturatedFatContent] 5.3 [CholesterolContent] 117.4 [SodiumContent] 388.1 [CarbohydrateContent] 5.4 [FiberContent] 0.4 [SugarContent] 1.2 [ProteinContent] 25.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine egg, pineapple juice, soy sauce, and seasonings in bowl. Combine crumbs and paprika in another bowl. Dip the chops in the egg mixture, then in the crumbs. Spray the pan with Pam. Bake at 350°F for about 20 minutes; turn chops over cook 15 minutes more.
[Name] Outback Caesar Dressing [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-01-31T10:27:00Z [Description] Make and share this Outback Caesar Dressing 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/18/58/6/pic5S7dbo.jpg" [RecipeCategory] Salad Dressings [Keywords] ["High In...", "< 30 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["3", "6", "1/3", "2 1/2", "1/4", "1/2", "2", "2", NA] [RecipeIngredientParts] ["olive oil", "eggs", "red wine vinegar", "parmesan cheese", "fresh parsley", "garlic", "Worcestershire sauce", "fresh lemon juice", "salt"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 7390.0 [FatContent] 748.6 [SaturatedFatContent] 142.2 [CholesterolContent] 1336.0 [SodiumContent] 4621.3 [CarbohydrateContent] 44.7 [FiberContent] 2.0 [SugarContent] 8.3 [ProteinContent] 138.8 [RecipeServings] nan [RecipeYield] 1 Quart [RecipeInstructions] Combine all ingredients in a blender. Blend on low for 20 seconds to incorporate oil. Blend on high for 20 more seconds to mix thoroughly. Place in covered container, and refrigerate.
[Name] Hungarian Beef Goulash [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-01-31T10:27:00Z [Description] Make and share this Hungarian Beef Goulash recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Lamb/Sheep", "Pork", "Grains", "Fruit", "Vegetable", "Meat", "Hungarian", "European", "Very Low Carbs", "Kid Friendly", "Free Of...", "Potluck", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 3/4", "2 -3", "2", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["beef", "onions", "garlic", "tomatoes", "green pepper", "paprika", "caraway seed", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1441.6 [FatContent] 148.0 [SaturatedFatContent] 59.5 [CholesterolContent] 196.6 [SodiumContent] 57.9 [CarbohydrateContent] 9.3 [FiberContent] 2.5 [SugarContent] 4.6 [ProteinContent] 17.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté the onions in heated oil. Sprinkle with caraway seeds and salt. Add the beef and brown well. Lower the heat and cover. Steam for a few minutes. Add the paprika and mix well. Add a little water and bring it to a boil. Lower the heat again. When the meat is ¾ cooked, add the green pepper, garlic, and tomato. Simmer, at moderate heat, until the meat is tender. If needed, add a little water from time to time. Serve with potato or pasta. A cucumber salad is a nice accompaniment. Lamb or pork can also be substituted for the beef.
[Name] Cheese Squares [AuthorId] 28201 [AuthorName] yooper [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-01-31T10:27:00Z [Description] These appetizers are so good! The best part is you can make them ahead and freeze them and bake them frozen! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Lunch/Snacks", "Cheese", "Tex Mex", "Southwestern U.S.", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Freezer", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["butter", "margarine", "egg", "green chilies", "salsa", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 78.8 [FatContent] 3.9 [SaturatedFatContent] 2.2 [CholesterolContent] 11.7 [SodiumContent] 155.9 [CarbohydrateContent] 8.9 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 2.1 [RecipeServings] 80.0 [RecipeYield] nan [RecipeInstructions] In mixing bowl, cream butter, cheese spread and egg until smooth. Stir in chilies, salsa and cheddar cheese. Spread about 1 tbsp of cheese mixture on each slice of 1 loaf of bread. Top with remaining bread, spread with more cheese mixture. Cut each sandwich into 4 squares, place on a greased baking sheet. At this point, you can either bake them fresh or freeze and bake later. Bake at 350°F for 10-15 minutes. To freeze, place in a single layer on a baking sheet. Freeze for 1 hour. Remove from the baking sheet and store in an airtight container in freezer. To bake frozen, place squares on a greased baking sheet. Bake at 350°F for 15-20 minutes or until browned and bubbly.
[Name] Roasted Red Bell Peppers [AuthorId] 35526 [AuthorName] riffraff [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-01-31T12:03:00Z [Description] Make and share this Roasted Red Bell Peppers 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/18/58/9/picEd5VzN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/9/piciATZ4H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/9/picQX5tS9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/9/picUAbNPn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/9/picB7HDyP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/9/picicNTiJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/9/picWeS4lb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/9/picsvC6dw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/58/9/picLmri1Y.jpg"] [RecipeCategory] Peppers [Keywords] ["Vegetable", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Roast", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", NA] [RecipeIngredientParts] ["red bell peppers", "olive oil flavored cooking spray"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 18.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 3.6 [FiberContent] 1.2 [SugarContent] 2.5 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450F degrees. Wash peppers and cut in half. Remove seeds and stems. Place upside down (skin side up] on a cookie sheet coated with olive oil spray. Bake for 10-15 minutes or so, until skin of pepper is seriously black. Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that. Let cool so you can touch them. Skin will peel off easily. Cut halves into strips, or however you need them to be cut. Now you know how to roast a red pepper! Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things! You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!] turning with tongs every few minutes till skin is black. Continue with paper bag step.
[Name] Easy Chocolate Bundt Cake [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2002-01-31T12:04:00Z [Description] This is my favorite treat to take into work.......easy and disappears fast! You can substitute no-fat sour cream and use Egg-Beaters to make it a bit lower in fat. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2/3", "2"] [RecipeIngredientParts] ["sour cream", "milk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.1 [FatContent] 7.3 [SaturatedFatContent] 3.8 [CholesterolContent] 45.6 [SodiumContent] 44.8 [CarbohydrateContent] 5.9 [FiberContent] 0.2 [SugarContent] 3.4 [ProteinContent] 2.2 [RecipeServings] 12.0 [RecipeYield] 1 Bundt Cake [RecipeInstructions] Combine all the ingredients into a bowl. Mix well. Pour into a well greased and floured bundt pan. Bake at 350 degrees for about 70 minutes, or until a toothpick come out clean. Cool. Remove from pan. Sprinkle with powdered sugar.
[Name] Fizzy Fruit Punch [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-01-31T12:04:00Z [Description] Make and share this Fizzy Fruit Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2"] [RecipeIngredientParts] "ginger ale" [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 204.7 [FatContent] 2.4 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 61.5 [CarbohydrateContent] 44.8 [FiberContent] 3.9 [SugarContent] 37.5 [ProteinContent] 1.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Pour juice and ginger ale in large punch bowl. Scoop sherbet into punch. Pour into cups with making sure to get a scoop of sherbet in there. Spike with rum when the kids are asleep!
[Name] Portabella Mushroom Quiche [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-01-31T12:04:00Z [Description] Posted in response to a request; haven't tried this myself but, being a mushroom lover, it's now on my list! [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Lunch/Snacks", "Vegetable", "Canadian", "Kosher", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1/4", "1 1/4", "1", "3", "3", "2 -4", "1", "1", "4", "1", "1", "1", "2"] [RecipeIngredientParts] ["butter", "portabella mushroom", "garlic clove", "sun-dried tomato", "all-purpose flour", "salt", "butter", "vegetable shortening", "milk", "salt", "cayenne pepper", "nutmeg", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 445.8 [FatContent] 35.9 [SaturatedFatContent] 19.4 [CholesterolContent] 211.4 [SodiumContent] 215.1 [CarbohydrateContent] 25.0 [FiberContent] 1.6 [SugarContent] 1.8 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside. Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly. Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary. Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white. Or, if you don't want to make pastry, use a prepared crust and paint edges as above. Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil. Now fill unbaked pie shell with mushroom mix, then pour custard over. Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned. Let set 5 minutes before cutting.
[Name] Oven Fried Pecan Chicken Breasts [AuthorId] 35526 [AuthorName] riffraff [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-01-31T12:04:00Z [Description] Make and share this Oven Fried Pecan Chicken Breasts recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Nuts", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/3", "6", "3", "3/4", NA] [RecipeIngredientParts] ["herb seasoned stuffing mix", "pecans", "flour", "boneless skinless chicken breasts", "salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 257.8 [FatContent] 11.4 [SaturatedFatContent] 1.2 [CholesterolContent] 68.4 [SodiumContent] 394.9 [CarbohydrateContent] 7.3 [FiberContent] 1.5 [SugarContent] 0.7 [ProteinContent] 31.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 450°F.", "Lightly coat with cooking spray a wire rack large enough to hold chicken in 1 layer; set rack in a jelly roll pan or roasting pan.", "Mix stuffing and pecans on a piece of waxed paper.", "Spread flour on another piece of waxed paper.", "Roll chicken in flour to coat, shaking off excess, then dip in egg white.", "Press in pecan mixture to coat well.", "Lightly coat chicken with cooking spray, sprinkle with salt and place on rack.", "Bake 25 minutes, turning once, or until lightly browned and no longer pink at center." ]
[Name] Baked Sausage and Eggs [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2002-01-31T12:34:00Z [Description] Make and share this Baked Sausage and Eggs 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/18/59/4/picbeDbzl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/4/picPoNHGr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/4/pictkfwqb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/4/picwikbfG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/4/piclJWkPF.jpg" ] [RecipeCategory] Breakfast [Keywords] "Weeknight" [RecipeIngredientQuantities] ["1", "4 1/2", "2", "10", "4", "1", "1/4", NA, "1", "1/2", "1/2"] [RecipeIngredientParts] ["sausage", "sharp cheddar cheese", "eggs", "dry mustard", "onion powder", "fresh ground pepper", "salt", "mushroom", "chopped tomato"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 448.6 [FatContent] 27.1 [SaturatedFatContent] 13.8 [CholesterolContent] 408.3 [SodiumContent] 983.1 [CarbohydrateContent] 22.8 [FiberContent] 0.9 [SugarContent] 11.1 [ProteinContent] 27.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place bread in well buttered 9x13 baking dish. Sprinkle with cheese. Combine the next six ingredients over the top. Sprinkle sausage, mushrooms and tomatoes over the top. Cover and chill overnite. Preheat oven to 325F degrees. Bake uncovered for about an hour. Put foil on top if it browns too quickly.
[Name] Tropical Banana Cake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-01-31T12:35:00Z [Description] I had some bananas sitting on the counter that needed to be baked into something, so I decided to make a cake. I didn't have any cream cheese to make a regular frosting, so I used the broiled frosting recipe my om had given me. Very easy, good flavors together. Makes a nice rustic presentation if you do it in layers. I included the cooling time in the prep time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kid Friendly", "Potluck", "Weeknight", "Broil/Grill", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "1 1/2", "1 1/2", "1", "1/2", "1", "3/4", "1/2", "1", "2", "1", "8", "4", "1/2", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "banana", "buttermilk", "shortening", "vanilla", "eggs", "brown sugar", "butter", "margarine", "milk", "pecans", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1013.4 [FatContent] 50.9 [SaturatedFatContent] 23.7 [CholesterolContent] 113.9 [SodiumContent] 684.6 [CarbohydrateContent] 134.2 [FiberContent] 5.1 [SugarContent] 91.5 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the dry ingredients for the cake in a large bowl. Add the banana, buttermilk and shortening, mix on medium with an electric mixer. Add the eggs and vanilla, mix until well incorporated. Pour batter into 1 9x13\" pan which has been greased and floured, or 2 8\" pans that have been greased and floured. Bake at 350 for 35 minutes or until a cake tester comes out clean. Remove cakes from oven and cool. For 8\" layers, cool 10 minutes in the pans, turn out onto racks and cool completely. Frosting----------. Mix the brown sugar with the butter until combined. Add milk and mix until combine. Add pecans and coconut. For a 9x13 cake-------. Cover the cake with the frosting mixture and put under a broiler for 3-4 minutes. For the layer cake: Put the layers on a cookie sheet and spread each one with half of the frosting. Broil for 3-4 minutes. Let cool completely before assembling the cake. This makes a very good, rustic looking layer cake.
[Name] Cinnabon's Cinnamon Roll Clone [AuthorId] 28750 [AuthorName] Andrea [CookTime] PT35M [PrepTime] PT2H [TotalTime] PT2H35M [DatePublished] 2002-01-31T13:27:00Z [Description] This is supposed to be Jerilyn Brusseau's "real" recipe for the famous Cinnabon cinnamon rolls. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/6/picb7LRXt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/6/picoQ6qpS.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/3", "1", "3", "1 1/4", "3 1/2", "1/2", "3 1/2", "2", "3", "6", "3/4"] [RecipeIngredientParts] ["water", "active dry yeast", "granulated sugar", "butter", "milk", "eggs", "salt", "all-purpose flour", "raisins", "whole wheat pastry flour", "butter", "dark brown sugar", "cinnamon", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 638.9 [FatContent] 29.3 [SaturatedFatContent] 17.8 [CholesterolContent] 108.2 [SodiumContent] 452.4 [CarbohydrateContent] 89.8 [FiberContent] 5.2 [SugarContent] 46.6 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] 16 large rolls [RecipeInstructions] Combine water, yeast and sugar in large mixing bowl; let stand 5 minutes. Add butter to cooling milk to soften. When cool, add milk mixture to yeast mixture and stir well. Add eggs and salt and stir again. Add all-purpose flour; mix well. Add raisins. Add 2 1/2 cups of the whole wheat pastry flour. Mix until dough is quite sticky and begins to leave sides of bowl. Sprinkle 1/2 cup of remaining whole wheat pastry flour onto board. Knead dough about 10 minutes until dough is smooth, adding more flour if needed. (Dough should still be soft and almost sticky.] Shape dough into a ball and place in large greased bowl, turning to grease top. Cover with damp towel and let rise until double in bulk, about 45 minutes. Turn dough onto large floured board. Roll out into a 24 x 20-inch rectangle. (Dough will be thin]. Filling: Mix together melted butter, brown sugar and cinnamon. Spread entire rectangle of dough with mixture. Sprinkle with walnuts. Roll rectangle tightly from long side. Make sure you end with seam side on bottom. Shape with hands to make uniform in size from end to end. With very sharp knife (or a long piece of dental floss] cut roll into 16 equal slices. Place side by side in two well greased 13 x 9 x 3-inch metal baking pans. Cover with warm, damp towel and let rise in warm place for 30 to 40 minutes until almost doubled in size. Bake at 350°F until nicely browned and filling is bubbly, about 35 minutes. When you remove from oven, invert onto serving platter or baking sheet to allow syrup to drip from pan onto rolls.
[Name] Rice Pilaf with Herbs [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-01-31T13:27:00Z [Description] Make and share this Rice Pilaf with Herbs 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/18/59/7/picnmDwEQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/7/ExFXiGwMQkGc77FqgonF_IMG_4402.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/7/picX4yAdf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/7/picIwYjfB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/7/picrzzc0V.jpg" ] [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "4", "1", "1", "1", "3/4", "1/2"] [RecipeIngredientParts] ["long grain rice", "celery", "onion", "butter", "chicken broth", "Worcestershire sauce", "soy sauce", "oregano", "thyme", "basil"] [AggregatedRating] 5.0 [ReviewCount] 52.0 [Calories] 246.4 [FatContent] 6.8 [SaturatedFatContent] 3.9 [CholesterolContent] 15.2 [SodiumContent] 485.6 [CarbohydrateContent] 39.0 [FiberContent] 1.0 [SugarContent] 1.1 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In skillet, saute rice, celery, and onion in butter until the rice is browned. Place in a greased 2 quart casserole. Combine all remaining ingredients; pour over rice. Cover and bake at 325F degrees for 50 minutes or until rice is done.
[Name] Bourbon Sweet Potato Pecan Pie [AuthorId] 28750 [AuthorName] Andrea [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2002-01-31T13:27:00Z [Description] A clone. Make the pie the day before you want to serve as it is best if it can sit for 24 hours at room temperature before serving. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Low Protein", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/4", "1/4", "1", "1/4", "1/4", "1", "3/4", "3/4", "3/4", "3", "1 1/4", "1 1/4", "3", "3", "1/4", "1", "3/4", "1 1/4", "1 1/2", "1", "1", "3", "1"] [RecipeIngredientParts] ["mashed sweet potatoes", "brown sugar", "sugar", "egg", "heavy cream", "vanilla extract", "salt", "ground cinnamon", "allspice", "nutmeg", "butter", "sugar", "dark corn syrup", "eggs", "unsalted butter", "vanilla extract", "salt", "ground cinnamon", "pecans", "heavy cream", "milk", "vanilla instant pudding mix", "brandy", "rum", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 967.3 [FatContent] 51.5 [SaturatedFatContent] 22.0 [CholesterolContent] 204.2 [SodiumContent] 531.5 [CarbohydrateContent] 120.9 [FiberContent] 4.1 [SugarContent] 73.3 [ProteinContent] 9.0 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 325°F. Sweet Potato Filling:Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth (do not overmix]. Pecan Filling: Combine all ingredients. Bourbon sauce: Whisk all ingredients together until creamy and smooth. To Assemble: Spoon sweet potato filling into the pastry shell. Fill shell evenly to the top with the pecan filling. Bake at 1 1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours before serving. Serve pie slices with Bourbon Sauce.
[Name] O'Charley's Loaded Potato Soup [AuthorId] 28750 [AuthorName] Andrea [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-01-31T13:27:00Z [Description] Make and share this O'Charley's Loaded Potato Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/9/pic3o5a2t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/59/9/QoVu4DCDRaag6k4NMaoA_10219294475365380.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18599/9hyGjgZASVj7b7KVjhQ3_10219294475365380.jpg"] [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "8", "1", NA, NA, "1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "flour", "half-and-half", "Velveeta cheese", "white pepper", "garlic powder", "bacon", "cheddar cheese", "fresh chives", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 68.0 [Calories] 857.6 [FatContent] 63.7 [SaturatedFatContent] 36.3 [CholesterolContent] 183.7 [SodiumContent] 1361.6 [CarbohydrateContent] 46.7 [FiberContent] 3.2 [SugarContent] 7.3 [ProteinContent] 27.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dice unpeeled red potatoes into 1/2 inch cubes. Place in large saucepan; cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked. In a separate pan, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
[Name] Hot Milk Cake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT35M [PrepTime] PT12M [TotalTime] PT47M [DatePublished] 2002-01-31T15:50:00Z [Description] Make and share this Hot Milk 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/18/60/1/picX2M7d7.jpg" [RecipeCategory] Dessert [Keywords] ["Polish", "European", "Kid Friendly", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "2 1/4", "2 1/4", "1", "1 1/4", "10"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "baking powder", "vanilla", "milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 408.9 [FatContent] 14.8 [SaturatedFatContent] 8.7 [CholesterolContent] 109.2 [SodiumContent] 227.4 [CarbohydrateContent] 63.3 [FiberContent] 0.8 [SugarContent] 40.1 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Beat eggs on high until thick, (5 minutes]. Gradually add sugar and beat until light and fluffy. Combine flour and baking powder. Add to batter and beat on low until smooth. Add vanilla. In saucepan, heat milk and butter just until the butter melts. Add to batter, beat until combined. Pour into a well-greased 13x9 pan. Bake for 35 minutes. Test for doneness.
[Name] Spicy Beef Empandadas [AuthorId] 30143 [AuthorName] Vicki109 [CookTime] PT12M [PrepTime] PT1H [TotalTime] PT1H12M [DatePublished] 2002-01-31T15:50:00Z [Description] A really good recipe. It tastes very good. I'm not sure how many servings however. I first tried this at a Cuban resteraunt but it is a pure Hispanic food. from Bon Appetit, February 1992 [Images] character(0) [RecipeCategory] Meat [Keywords] ["South American", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1/3", "1/4", "1 1/2", "1", "1 3/4", "1", "1/4", "1", "1/3", "2", "2"] [RecipeIngredientParts] ["olive oil", "lean ground beef", "green bell pepper", "garlic", "raisins", "red wine vinegar", "all-purpose flour", "ground allspice", "ground cumin", "cayenne pepper", "monterey jack cheese", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 866.3 [FatContent] 43.2 [SaturatedFatContent] 14.9 [CholesterolContent] 146.7 [SodiumContent] 1900.0 [CarbohydrateContent] 88.2 [FiberContent] 2.3 [SugarContent] 20.4 [ProteinContent] 32.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in heavy medium skillet over medium heat. Add beef, bell pepper and garlic. Cook until beef loses its pink color and vegetables begin to soften breaking up beef with fork, about 6 minutes. Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes. Season with salt and pepper. Mix cheese and cilantro into filling. (Can be made 1 day ahead. Cover and chill.] 6. Preheat oven to 375E. Roll out biscuit on lightly floured surface to 4-inch circle. Brush half of dough edge with glaze. Place 1 rounded tablespoon filling on dough. Fold dough over to create half circle; press edges to seal. Using fork tines, crimp edge decoratively. 11. Place empanada on heavy large baking sheet. 12. Brush with glaze. Repeat with remaining biscuits, filling and glaze. Bake empanadas until golden brown, about 12 minutes.
[Name] Vegan Chocolate Pie [AuthorId] 25483 [AuthorName] pollen [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-01-31T15:50:00Z [Description] This is a surprisingly tasty recipe. The most difficult part about making it is the 2-hour waiting time. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Soy/Tofu", "Beans", "Vegan", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "6", "1", "12", "1 -3", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "silken tofu", "dark chocolate", "maple syrup", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3159.4 [FatContent] 271.1 [SaturatedFatContent] 127.7 [CholesterolContent] 0.0 [SodiumContent] 1505.9 [CarbohydrateContent] 226.2 [FiberContent] 60.5 [SugarContent] 60.9 [ProteinContent] 75.1 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] For crust, combine all ingredients and press into a 9\" pie plate; bake 12-15 minutes (until set] at 350º. For filling, blend the tofu in the blender until smooth, then add & blend everything else. Pour filling into the crust and chill for at least 2 hours.
[Name] Peachy Mold [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-01-31T15:50:00Z [Description] Make and share this Peachy Mold recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Fruit", "Low Protein", "Healthy", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "2", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 230.1 [FatContent] 6.8 [SaturatedFatContent] 4.2 [CholesterolContent] 22.8 [SodiumContent] 139.3 [CarbohydrateContent] 41.0 [FiberContent] 0.8 [SugarContent] 38.0 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain peaches and reserve 2/3 cup juice. Chop peaches into small pieces. Set aside. In large bowl, dissolve jello and sugar in boiling water. Stir in reserved juice. Chill until slightly thickened. Stir extract into whipped topping. Gently fold into jello mixture. Pour into oiled 6 cup mold. Chill thoroughly.
[Name] John Gambill's Texas Chili [AuthorId] 30084 [AuthorName] John Gambill [CookTime] PT5H [PrepTime] PT1H [TotalTime] PT6H [DatePublished] 2002-01-31T15:50:00Z [Description] Having searched for the perfect chili recipe for years this is a savory and spicy concoction that I've developed to suit my own tastes. It's quite a hit in my household. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/60/5/picSwdUdh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/60/5/picpcupNx.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1", "1", "6", "1/4", "1/8", "1", "1/3", "16", "1", "12", "1", "1", "2", "2 -3", "1/2", "1/2", "1", "1", "1", "1", "2", NA, "1", "1", "1", "1/3", "1/2", NA] [RecipeIngredientParts] ["ground beef", "chorizo sausage", "hot Italian sausage", "bacon", "sugar", "brown sugar", "coffee", "canned tomato", "Heineken lager beer", "dried celery flakes", "cilantro", "onions", "green bell pepper", "red bell pepper", "thyme", "cumin", "garlic", "oregano", "bay leaves", "salt", "paprika", "cayenne pepper", "chili powder", "masa harina", "water"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 327.2 [FatContent] 21.8 [SaturatedFatContent] 8.1 [CholesterolContent] 70.3 [SodiumContent] 532.3 [CarbohydrateContent] 12.3 [FiberContent] 2.1 [SugarContent] 6.2 [ProteinContent] 20.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brew strong coffee. Wash, de-vein/de-seed peppers and chop onions, garlic, peppers, and cilantro. On the stove in a large dutch oven fry bacon until crisp. Remove from oven with a slotted spoon and allow bacon to cool on paper towels. Brown remaining meats and onions in bacon fat over medium heat, stirring often. Drain fat and discard. Add beer and garlic to browned meats, simmer until beer evaporates. Crumble cooked and cooled bacon and add to the oven. Add all other ingredients and bring to a boil. Stir well, reduce heat to a slow simmer and cover. Cook for at least 4 hours (the longer the better] being sure to stir occasionally. I like to cover and refrigerate it overnight after cooking (this allows the flavors to meld]. The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two (uncovered], stirring often. You may add more beer or water at this point if it gets too thick or if you like a thicker chili use either 1/2°C masa harina or 1/2°C flour mixed with enough water to make a thin fluid and stir into the hot chili. You may add more salt to suit your taste at this point. Simmer for another 15 minutes. Remove bay leaves, if you can find them. Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.
[Name] Your Choice Dessert [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT8M [TotalTime] PT38M [DatePublished] 2002-01-31T15:50:00Z [Description] Pick your favorite flavor and make an easy delicious dessert. Serve this warm with ice cream and your family will be thanking you! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/60/6/picXxEVyK.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 288.3 [FatContent] 15.9 [SaturatedFatContent] 5.9 [CholesterolContent] 21.2 [SodiumContent] 354.5 [CarbohydrateContent] 34.8 [FiberContent] 0.8 [SugarContent] 19.1 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cut butter into cake mix. Set aside 1 cup. Pat remaining into bottom of 13x9in. pan. Spread pie filling over crust. Combine walnuts and reserved crumbs. Sprinkle over top. Bake at 350F degrees for 30-35 minutes.
[Name] Chicken Breast (hot/spicy) [AuthorId] 30139 [AuthorName] Yhara Moreno [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-01-31T15:50:00Z [Description] Make and share this Chicken Breast (hot/spicy) recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Spicy", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["4", "12", "12", "1", "1", "1", "8"] [RecipeIngredientParts] ["chicken breasts", "salsa", "mustard", "butter", "lime", "salt", "sour cream"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 442.2 [FatContent] 30.4 [SaturatedFatContent] 13.6 [CholesterolContent] 126.7 [SodiumContent] 1804.6 [CarbohydrateContent] 8.6 [FiberContent] 2.0 [SugarContent] 2.2 [ProteinContent] 34.3 [RecipeServings] 4.0 [RecipeYield] 4 Pieces [RecipeInstructions] ["Squeeze the lime juice into a bowl, add hot sauce, mustard and salt, mix until you have a uniform marinating sauce.", "Marinate chicken Breast for 45 minutes.", "Fry chicken breast in a pan with butter without marinating sauce (keep for later].", "Add to chicken marinating sauce for body.", "Let it cook slow for a couple of minutes.", "Remove chicken and place in plate, keep marinating sauce in pan.", "Add sour cream in the pan to the marinating sauce and make a creamy sauce.", "Serve creamy sauce on top of chicken." ]
[Name] Cheesy Asparagus Soup [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-01-31T15:51:00Z [Description] Posted in response to a request; I haven't tried it and it looks a little fussy, but I'm sure it will taste delicious. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Potluck", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1/2", "1/8", "1/2", "1", "1", "1", "1 1/2", "3", "1", "1", "1", "8", "3/4", "1/2", NA] [RecipeIngredientParts] ["butter", "fresh green beans", "mushroom", "low sodium chicken broth", "fresh asparagus", "salt", "black pepper", "garlic", "dried leaf thyme", "bay leaf", "cream cheese", "provolone cheese", "mild cheddar cheese", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1163.0 [FatContent] 79.3 [SaturatedFatContent] 48.7 [CholesterolContent] 217.4 [SodiumContent] 3279.3 [CarbohydrateContent] 53.1 [FiberContent] 16.4 [SugarContent] 9.2 [ProteinContent] 61.6 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] In a large, heavy stock pot, melt butter over low heat. Add onion, beans, potatoes and mushrooms and stir fry for 4 to 6 minutes. Add chicken stock and wine to stock pot and stir, then stir in the asparagus and herbs and spices, including garlic; turn heat up to medium or medium-high and bring to a boil. Boil, uncovered, for 10 minutes or until all vegetables are tender; turn down heat. Stir in milk, then cream cheese, then shredded cheeses; slowly heat, stirring continuously, to dissolve cheese. Keep at a simmer but DO NOT allow soup to come to a rolling boil. When all cheese has dissolved, remove from heat and fish out the bay leaf and discard. Whisk in water as needed to yield exactly 4 quarts. Taste; more salt may be necessary. Serve immediately, or reheat very gently to serve.
[Name] Firehouse Tex-Mex Casserole [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-01-31T15:51:00Z [Description] Make and share this Firehouse Tex-Mex Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Rice", "Grains", "Cheese", "Beans", "Fruit", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1/2", "19", "14", "1 1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["Minute brown rice", "hot water", "lean ground beef", "barbecue sauce", "canned stewed tomatoes", "chili powder", "garlic powder", "cheddar cheese", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 252.3 [FatContent] 9.6 [SaturatedFatContent] 4.2 [CholesterolContent] 48.2 [SodiumContent] 522.0 [CarbohydrateContent] 23.9 [FiberContent] 4.8 [SugarContent] 4.0 [ProteinContent] 17.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. Place rice in a greased 3-quart casserole dish. Add hot water; cover and let stand for 5 minutes. Meanwhile, brown the meat in a large frying pan. Add barbecue sauce, tomatoes, beans, and chili powder. Mix well and then bring to a boil. Spoon the meat mixture over the rice. Sprinkle with cheddar cheese. Cover and bake for 30 minutes. Garnish with green onions.
[Name] Orange Salad [AuthorId] 9717 [AuthorName] carolinafan [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2002-01-31T15:51:00Z [Description] Make and share this Orange Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2 1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["mandarin orange section", "boiling water", "crushed pineapple", "instant lemon pudding", "milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 229.8 [FatContent] 6.4 [SaturatedFatContent] 3.9 [CholesterolContent] 21.7 [SodiumContent] 240.1 [CarbohydrateContent] 41.9 [FiberContent] 0.6 [SugarContent] 30.0 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 1 mold or 9x13 in. dish [RecipeInstructions] Combine orange jello and water; add juice, pineapple, orange slices and nuts. Put into mold or shallow dish (I use a 9x13 inch baking dish.] Put in refrigerator until set. Combine whipped topping, pudding and milk. Spread this on top of jello mixture. Sprinkle with nuts if desired.
[Name] Red Robin's Coco Loco [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2002-01-31T17:33:00Z [Description] Make and share this Red Robin's Coco Loco recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Smoothies", "Shakes", "Beverages", "Dessert", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "3/4", "3/4", "1", "1/2", "2", "5"] [RecipeIngredientParts] ["vanilla ice cream", "vodka", "Amaretto", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 477.0 [FatContent] 21.8 [SaturatedFatContent] 13.4 [CholesterolContent] 81.6 [SodiumContent] 183.3 [CarbohydrateContent] 52.0 [FiberContent] 1.5 [SugarContent] 40.7 [ProteinContent] 7.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend all until smooth. Garnish as you wish. Drink with caution, and have FUN!

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