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[Name] Garden Tuna Melt [AuthorId] 21730 [AuthorName] Izzy Knight [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-01-31T17:33:00Z [Description] I adopted the recipe from Kraft--tried it, loved it. I usually make the tuna filling ahead of time and heat it up for quick lunch [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/61/2/pictQYPUL.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Winter", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1/4", "1/4", "1/2", "1/2", "8", "4"] [RecipeIngredientParts] ["tuna in water", "mayonnaise", "onion", "green pepper", "green onion", "dried basil leaves", "dried oregano leaves", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 311.6 [FatContent] 12.3 [SaturatedFatContent] 6.6 [CholesterolContent] 48.1 [SodiumContent] 599.4 [CarbohydrateContent] 27.7 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 21.7 [RecipeServings] 4.0 [RecipeYield] 4 tuna melts [RecipeInstructions] Mix tuna, mayo, onion, green pepper and seasonings. Cover each of 4 bread slices with tuna mixture, 1 cheese slice and second bread slice. Spread outsides of sandwiches with additional mayo or softened butter. Cook in skillet on medium heat until lightly browned on both sides.
[Name] French Onion Beef Casserole [AuthorId] 28201 [AuthorName] yooper [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2002-01-31T17:33:00Z [Description] This is my all time favorite slow cooker recipe! If you love French Onion Soup, you will love this casserole! Taken from a Pillsbury One-Dish Meals Cookbook. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Steak", "Vegetable", "Meat", "European", "Potluck", "Winter", "Weeknight", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/4", "1", "1", "1", "1", "1/4", "4"] [RecipeIngredientParts] ["boneless beef round steak", "fresh mushrooms", "onion", "margarine", "butter", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 593.9 [FatContent] 33.5 [SaturatedFatContent] 13.8 [CholesterolContent] 111.0 [SodiumContent] 1298.8 [CarbohydrateContent] 28.9 [FiberContent] 3.9 [SugarContent] 5.5 [ProteinContent] 43.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut beef into 6 serving sliced pieces- (instead of this I usually buy two pounds of beef stew meat already cubed]. Layer half each of beef, mushroom and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over ingredients in slow cooker. Cover, cook on low setting for 8 to 10 hours or until beef is tender and no longer pink. Before serving, in medium bowl, combine stuffing mix, contents of seasoning packet, melted margarine and 1/2 cup of liquid from the slow cooker; toss to mix. Place stuffing on top of contents in slow cooker. Increase heat to high setting. Cover; cook an additional 10 minutes or until stuffing is fluffy. Sprinkle with cheese (I usually double this and put 8 ounces or 2 cups cheese]. cover; cook until cheese is melted.
[Name] Rigatoni with pesto creamy sauce [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT34M [PrepTime] PT10M [TotalTime] PT44M [DatePublished] 2002-01-31T17:33:00Z [Description] Make and share this Rigatoni with pesto creamy sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "4", "1/2", "1/2", "2", "2", "1/2", "1", "1/2", "2", "4", "4"] [RecipeIngredientParts] ["rigatoni pasta", "olive oil", "salt", "tomatoes", "walnuts", "olive oil", "milk", "garlic flakes", "oregano", "dry basil", "black pepper", "parsley", "mozzarella cheese", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 948.3 [FatContent] 82.2 [SaturatedFatContent] 23.9 [CholesterolContent] 133.0 [SodiumContent] 1321.0 [CarbohydrateContent] 41.6 [FiberContent] 5.2 [SugarContent] 5.0 [ProteinContent] 17.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the pesto sauce-------------. Microwave oil on high for 2 minutes uncovered. Add garlic. Microwave on medium for 2 minutes uncovered. Add tomatoes, chilli flakes, oregano, basil and black pepper. Mix. Microwave on high for 4 minutes covered. Allow standing time of 2 minutes. Cool the mixture. Blend walnuts to a powder in a mixer. Add the cooked tomato mxture. Microwave the above mixture with cream, milk and salt for 4 minutes uncovered. For pasta cooking-------------. Microwave in a deep glass dish, water with 1 tbsp oil on high for 5 minutes uncovered. Place wooden spoon in the glass dish while doing so. Add Rigatoni. Mix and microwave on high for 11 minutes uncovered. Stir once in between. Add salt. Microwave for 2 more minutes. Drain off excess water. Shower pasta with cold water. Drain again. Keep aside. To serve-------------. Microwave pesto creamy sauce alongwith the cooked Rigatoni on medium-high for 4 minutes uncovered. Serve hot garnished with grated cheese, chopped tomato, chopped cilantro accompanied by soup.
[Name] Cheese-Ranch Chicken [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-01T08:44:00Z [Description] You can make this a main course or finger-food for the kids......sure beats those "MacChicketts" anytime!...... [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "1", "6", "1/2", NA] [RecipeIngredientParts] ["parmesan cheese", "skinless chicken breast halves", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 569.3 [FatContent] 35.1 [SaturatedFatContent] 19.1 [CholesterolContent] 180.2 [SodiumContent] 717.6 [CarbohydrateContent] 11.8 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 49.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a bowl, combine the cracker crumbs, Parmesan cheese, and salad dressing mix. Dip chicken in butter and then roll in cracker mixture to coat well. Place chicken in a greased 13x9x2\" baking dish. Spray lightly with Cooking spray. Bake uncovered at 350 degrees for 45 minutes or until chicken juices run clear and chicken is crispy on the outside. Serve with mashed potatoes or as a finger-food with dips such as Ranch dressing or Honey-Mustard dip.
[Name] Salmon with Maple Balsamic Glaze [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT8M [TotalTime] PT18M [DatePublished] 2002-02-01T08:44:00Z [Description] Make and share this Salmon with Maple Balsamic Glaze 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/18/61/6/picr8lp44.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Free Of...", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["maple syrup", "garlic", "olive oil", "salt", "pepper", "salmon steaks", "salmon fillet"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 299.8 [FatContent] 18.6 [SaturatedFatContent] 3.9 [CholesterolContent] 62.3 [SodiumContent] 214.6 [CarbohydrateContent] 8.5 [FiberContent] 0.1 [SugarContent] 7.3 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan, mix maple syrup, balsamic vinegar, orange juice, and garlic together. Bring the mixture to a boil, reduce heat and simmer for about 5 minutes or until mixture is reduced. Remove from heat and stir in oil. Marinate salmon for 10 minutes, and then remove from marinade. Sprinkle salt and pepper on the salmon. Liberally brush salmon with the marinade. Broil (or grill over medium coals] 4 to 5 inches from heat for 12 minutes per inch of thickness. For fillets – baste again with marinade half way through cooking time. For steaks – turn half way through cooking time and baste with marinade. Dim the dining room lights and light the candles on the dinner table. Serve with small boiled whole new potatoes, steamed asparagus, and a bottle of your favourite white wine.
[Name] Dr. Bateman's Brown Sugar Sauce [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-01T08:44:00Z [Description] This recipe is from Dr. Evelyn Bateman, found in a 1965 fundraising cookbook for Toronto's Women's College Hospital. She says it's "foolproof, easy and tasty". [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Frozen Desserts", "Dessert", "Canadian", "Low Protein", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Christmas", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/2", "3", "1", "1/2", "1", "1/3"] [RecipeIngredientParts] ["brown sugar", "flour", "water", "dry white wine", "butter", "vanilla extract", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 381.5 [FatContent] 12.5 [SaturatedFatContent] 4.5 [CholesterolContent] 20.1 [SodiumContent] 125.7 [CarbohydrateContent] 61.4 [FiberContent] 1.5 [SugarContent] 53.9 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium-sized heavy saucepan, whisk together the brown sugar, flour, cold water and wine until mixture is a smooth paste. Over medium heat, cook until mixture is thick and clear, whisking frequently. Whisk in cream, butter, vanilla, salt and nuts, if using. Sauce is ready when butter melts.
[Name] Veggie Wraps [AuthorId] 30161 [AuthorName] Keri and Rory [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-01T08:44:00Z [Description] Crunchy and delicious, these easy wraps are great served with grapes or berries for a light vegetarian lunch. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "4", "4", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["cream cheese", "fat free tortillas", "lettuce", "alfalfa sprout", "red cabbage", "chopped tomato", "feta", "blue cheese", "red onions"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 85.1 [FatContent] 6.8 [SaturatedFatContent] 4.3 [CholesterolContent] 22.6 [SodiumContent] 134.6 [CarbohydrateContent] 3.8 [FiberContent] 1.0 [SugarContent] 1.9 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spread cream cheese on tortillas and top with lettuce leaves. Mix remaining ingredients and divide evenly between the tortillas. Wroll wraps and cut diagonally to serve. May use creamy cucumber or other favorite dressing for dipping.
[Name] Lemon Poppy Seed Loaf [AuthorId] 26234 [AuthorName] nancyal [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2002-02-01T08:44:00Z [Description] I found this recipe in a magazine a couple of years ago. I am the only one who likes this in my family (they won't try it because it has poppy seeds in it) but i make it anyway. I love it that much. I do share with my mom. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1 1/2", "1", "1/2", "1/3", "2", "1", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "lemon, rind of", "all-purpose flour", "baking powder", "salt", "milk", "poppy seeds", "confectioners' sugar"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 175.7 [FatContent] 7.2 [SaturatedFatContent] 4.0 [CholesterolContent] 42.4 [SodiumContent] 148.0 [CarbohydrateContent] 26.1 [FiberContent] 0.5 [SugarContent] 16.5 [ProteinContent] 2.4 [RecipeServings] 16.0 [RecipeYield] 1 loaf [RecipeInstructions] Heat the oven to 350 degrees. Grease a 9x5-inch loaf pan. In mixing bowl, beat together the butter and sugar. Beat in the remaining ingredients in the order listed. Pour the mix into the pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool for 15 minutes, then transfer it to a cooling rack. Meanwhile, mix together the glaze ingredients. Prick the loaf with a fork, and pour the glaze over the top (place a plate beneath the cooling rack to catch drips]. As a note, remember to keep your poppy seeds in the refrigerator. They will go rancid- i learned the hard way.
[Name] Onion Gravy [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-01T08:44:00Z [Description] English recipe traditionally served with sausages. Very good served with all types of poultry and game birds. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/62/0/picVNsAoa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/62/0/picjynrk8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/62/0/picOT4I17.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/62/0/picCxAzQV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/62/0/pic1MTdq4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/62/0/pico18Dh0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/62/0/picJblqEj.jpg"] [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Scottish", "European", "Christmas", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "12", "1", "1"] [RecipeIngredientParts] ["onion", "plain flour", "mixed herbs", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 115.4 [FatContent] 7.9 [SaturatedFatContent] 1.2 [CholesterolContent] 2.7 [SodiumContent] 144.1 [CarbohydrateContent] 8.4 [FiberContent] 0.7 [SugarContent] 3.2 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 2 cups, approximately [RecipeInstructions] Heat the oil in a medium sized saucepan. Add the onions and sauté until brown, about 10 minutes. Sprinkle the flour over the onions and continue to cook, stirring, for 2-3 minutes. Gradually add the stock, herbs and Worcestershire sauce and continue to cook until thickened. Partially cover and cook for a further 10-15 minutes to allow the flavours to develop, stirring from time to time.
[Name] Harlequin Shrimp [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-01T08:44:00Z [Description] Make and share this Harlequin Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Fruit", "Vegetable", "European", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "2", NA, NA, "24", "1", "1", "1", NA] [RecipeIngredientParts] ["extra virgin olive oil", "lemon juice", "salt", "black pepper", "shrimp", "green pepper", "fresh chives", "fresh chervil", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 484.3 [FatContent] 27.0 [SaturatedFatContent] 4.2 [CholesterolContent] 63.8 [SodiumContent] 88.7 [CarbohydrateContent] 40.2 [FiberContent] 21.6 [SugarContent] 17.7 [ProteinContent] 35.5 [RecipeServings] nan [RecipeYield] 24 shrimp [RecipeInstructions] Warm the olive oil and lemon juice in a small saucepan. Do not allow the mixture to come to the boil. Season to taste. Toss the shrimp in the warm olive oil and arrange on serving plates. Sprinkle with chopped peppers and chives and decorate with sprigs of fresh herbs.
[Name] Zucchini Mussaka [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2002-02-01T08:44:00Z [Description] Make and share this Zucchini Mussaka recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Fruit", "Vegetable", "Meat", "Turkish", "Southwest Asia (middle East]", "Asian", "Low Protein", "Free Of...", "Potluck", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "5", "3", "4", "3", "2", "1", "1", "1"] [RecipeIngredientParts] ["zucchini", "butter", "margarine", "onions", "ground beef", "tomatoes", "tomato paste", "broth", "salt", "mint", "dill weed"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1175.9 [FatContent] 78.9 [SaturatedFatContent] 44.4 [CholesterolContent] 230.4 [SodiumContent] 5668.3 [CarbohydrateContent] 89.9 [FiberContent] 21.7 [SugarContent] 46.2 [ProteinContent] 44.1 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Also need moistened parchment paper to cover. In a heavy pan over medium heat, melt the butter or margarine and sauté the onions for about 5 minutes. Add the ground meat and brown. Stir in the chopped tomatoes and cook for another 5-10 minutes. Add the cubed zucchini and mix gently. Lower the heat and cover. Cook for about 5 minutes more or until zucchini changes color. Add the broth, 1 teaspoons salt, 1 teaspoons mint and stir. Cover mixture with the moistened parchment paper, cover pan and simmer for about 45 minutes, until zucchini is cooked. Sprinkle with dill weed before serving.
[Name] Bleu Cheese Dressing / Dip / Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT1M [TotalTime] PT1H1M [DatePublished] 2002-02-01T08:44:00Z [Description] Make and share this Bleu Cheese Dressing / Dip / Spread 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/18/62/3/picZVVLNX.jpg" [RecipeCategory] Spreads [Keywords] ["Salad Dressings", "Cheese", "High In...", "Potluck", "Spicy", "Weeknight", "No Cook", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "4", "3", "2", "1/4", "1", NA] [RecipeIngredientParts] ["sour cream", "blue cheese", "cider vinegar", "sugar", "salt", "cayenne pepper", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 127.4 [FatContent] 10.3 [SaturatedFatContent] 6.5 [CholesterolContent] 23.8 [SodiumContent] 286.5 [CarbohydrateContent] 4.8 [FiberContent] 0.0 [SugarContent] 3.3 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] 14-16 ounces [RecipeInstructions] Mix everything together, making sure the sugar is completely dissolved, and then refrigerate for at least one hour. Serve over salad fixins. Or dip chicken wings in it. Or use it as a sandwich spread.
[Name] Hot Beef Dip [AuthorId] 30183 [AuthorName] Shannon Triplett [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-01T08:44:00Z [Description] Make and share this Hot Beef Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["onion", "margarine", "milk", "cream cheese", "mushrooms", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.7 [FatContent] 7.1 [SaturatedFatContent] 4.1 [CholesterolContent] 20.4 [SodiumContent] 87.7 [CarbohydrateContent] 1.7 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook onion in margarine until tender. Stir in milk and cream cheese. Mix until blended. Add remaining ingredients. Serve hot with rye or pumpernickle bread.
[Name] Dill Dip [AuthorId] 30183 [AuthorName] Shannon Triplett [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-01T08:44:00Z [Description] This was my grandmother's recipe. Now everyone on both sides of the family uses it for parties, gatherings, etc.. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/62/6/pic25mQ0E.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1 1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "dill weed", "seasoning salt", "onions", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 56.5 [FatContent] 5.7 [SaturatedFatContent] 3.3 [CholesterolContent] 14.9 [SodiumContent] 23.5 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blend and chill. Best if chilled overnight. Very easy to double.
[Name] Mom's Meatloaf [AuthorId] 25259 [AuthorName] Mary in NJ [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2002-02-01T08:44:00Z [Description] This is the meatloaf my mother and her mother made. I think it originally came from the Quaker Oats box. It is one of the ultimate comfort foods for me. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Canadian", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["ground beef", "oatmeal", "onion", "salt", "pepper", "tomato juice", "egg"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 304.6 [FatContent] 18.5 [SaturatedFatContent] 7.0 [CholesterolContent] 112.4 [SodiumContent] 389.9 [CarbohydrateContent] 9.2 [FiberContent] 1.2 [SugarContent] 1.9 [ProteinContent] 24.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients. I just gush it together lightly with my clean hands. Pack into a standard loaf pan. I spray with Pam first. Bake at 350 degrees for 1 hour 15 minutes. Let stand 15 minutes before serving. Great cold in sandwiches with ketchup!
[Name] Dr. Sainani's Tandoori Chicken [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT5H [TotalTime] PT5H20M [DatePublished] 2002-02-01T08:44:00Z [Description] Maybe it's me, but I find the cooking time very short. This is from a 1965 fundraising cookbook for Toronto's Women's College Hospital. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "Asian", "Indian", "Spicy", "Weeknight", "Roast", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1", "1", "1/2", "2", "1/2", "1", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["roasting chickens", "onion", "garlic cloves", "coriander powder", "cumin powder", "chili powder", "salt", "yogurt", "yogurt", "vinegar", "Worcestershire sauce", "lemons", "butter", "garam masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 423.5 [FatContent] 30.4 [SaturatedFatContent] 11.1 [CholesterolContent] 126.7 [SodiumContent] 1379.9 [CarbohydrateContent] 10.1 [FiberContent] 1.7 [SugarContent] 4.4 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean the chicken; keep it whole but do not truss. Make 3 or 4 cuts on each side of the bird. Grind the onion, garlic and ginger to a paste; add to it the coriander, cumin, chili and salt. Beat the yogurt (1/2 cup+ 1 tbsp] in a bowl and add the paste, vinegar, Worcestershire and the juice of 1 lemon. Mix thoroughly and rub on chicken; marinate the chicken for 4 to 5 hours. If possible, cook chicken on a barbecue rotary spit; otherwise, roast in a moderate oven for 20 minutes or until the chicken is tender (yes, that's the time the recipe states]. Brush with melted butter, sprinkle with garam masala and lemon juice and serve.
[Name] Fried Oysters Wrapped in Bacon [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-01T08:44:00Z [Description] Make and share this Fried Oysters Wrapped in Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Deep Fried", "Stove Top", "Oysters", "Easy"] [RecipeIngredientQuantities] ["12", "2", "1", "1", "2", "4", "4", "2", "1"] [RecipeIngredientParts] ["bay leaf", "Worcestershire sauce", "lean bacon", "unbleached white flour", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2828.2 [FatContent] 253.6 [SaturatedFatContent] 38.8 [CholesterolContent] 392.3 [SodiumContent] 1189.6 [CarbohydrateContent] 88.9 [FiberContent] 3.6 [SugarContent] 4.1 [ProteinContent] 51.7 [RecipeServings] 2.0 [RecipeYield] 12 oysters [RecipeInstructions] ["In a 1-quart saucepan over medium heat, poach oysters in oyster liquor with bay leaf and Worcestershire sauce (about 2 minutes, until the edges of the oysters curl].", "Remove oysters from liquid and set aside.", "Discard liquid.", "Cut bacon strips in thirds.", "Wrap each oyster with bacon and fasten with a toothpick.", "Roll in flour, dip in eggs, and then roll in breadcrumbs.", "Heat oil in a 9-inch skillet.", "When oil smokes, reduce heat and fry oysters for 5 minutes.", "Serve immediately." ]
[Name] Crocked Chicken Dinner [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2002-02-01T08:44:00Z [Description] Make and share this Crocked Chicken Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Potluck", "Winter", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["chicken", "chicken breast", "mushroom stems and pieces", "bell pepper", "onion", "salt", "pepper", "garlic powder", "cooking wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 678.6 [FatContent] 43.7 [SaturatedFatContent] 12.2 [CholesterolContent] 178.6 [SodiumContent] 1334.2 [CarbohydrateContent] 17.3 [FiberContent] 1.7 [SugarContent] 4.4 [ProteinContent] 47.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and pat dry chicken pieces. Place in Crock-pot. Mix remaining ingredients and pour over chicken. Cook on low for 6-7 hours. Great over mashed potatoes or noodles.
[Name] Diana's Chicken Casserole [AuthorId] 26234 [AuthorName] nancyal [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-01T08:45:00Z [Description] When my dad passed away, someone brought this to the house. My son loved this so much, I was glad to be able to get the recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/63/1/pichNQ0eL.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6 -8", "6 -8", "2", "1", "1", "1/2 - 1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "swiss cheese", "water", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 528.7 [FatContent] 35.0 [SaturatedFatContent] 17.7 [CholesterolContent] 149.9 [SodiumContent] 1209.8 [CarbohydrateContent] 16.3 [FiberContent] 1.0 [SugarContent] 1.7 [ProteinContent] 36.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Put the chicken breasts in a 9x13 inch glass baking dish.", "Put a slice of Lorraine cheese on each piece of chicken.", "Mix the soup, water and stuffing together (I add only as much stuffing as I think it needs- I don't always add the whole bag as I',m afraid it will be dry. Usually I add about 3/4 of the bag.] Pour the stuffing mixture over the chicken.", "Melt the stick of butter and drizzle over the top.", "Bake, uncovered, for 1 hour at 375 degrees F.", "I like the onion and sage stuffing myself and this is what i used." ]
[Name] Baked Scallops With Mushrooms [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-01T08:45:00Z [Description] A delightful scallop recipe, enhanced with cheese, wine and spices. The mushrooms also give the recipe another different taste. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/63/2/picsXPyI2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/63/2/picg2AGOm.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "< 60 Mins", "Oven", "Stir Fry"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1/2", "2", "1/4", "1/2", "1/4", "2 1/2", "3", "1/4", "1/8", "1", "2/3", "1/2", "1/2", "2"] [RecipeIngredientParts] ["butter", "green pepper", "onion", "button mushroom", "butter", "all-purpose flour", "salt", "lemon pepper", "half-and-half cream", "parmesan cheese", "paprika", "ground nutmeg", "fresh scallops", "dry white wine", "butter"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 322.0 [FatContent] 21.6 [SaturatedFatContent] 13.2 [CholesterolContent] 73.8 [SodiumContent] 582.4 [CarbohydrateContent] 17.0 [FiberContent] 1.3 [SugarContent] 2.5 [ProteinContent] 12.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°. In a large heavy bottom frying pan, melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes. Add sliced mushrooms and cook for 3 minutes. Add 2 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly. Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix. Return to heat and on medium-high heat return to boiling, stirring constantly. Reduce heat to low and cook until mixture is thick and smooth stirring frequently. Remove from heat, stir in scallops and wine. Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size. In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter. Sprinkle bread crumb mixture over scallop mixture in each dish. Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top. Serve immediately. If scallops are large, cut into smaller chunks before adding to mixture.
[Name] Coffee Coffee Cake [AuthorId] 37713 [AuthorName] kimbearly [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-02-01T08:45:00Z [Description] Make and share this Coffee Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/3", "4 1/2", "1 1/2", "1 1/2", "1/2", "1", "1/2", "1/8", "1", "2 1/2", "1", "1", NA, "2", "2", "1", "1/3"] [RecipeIngredientParts] ["granulated sugar", "instant espresso", "instant coffee granules", "ground cinnamon", "all-purpose flour", "granulated sugar", "baking powder", "baking soda", "salt", "plain low-fat yogurt", "unsalted butter", "vanilla extract", "egg", "walnuts", "1% low-fat milk", "instant espresso", "instant coffee granules", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 232.9 [FatContent] 5.4 [SaturatedFatContent] 2.6 [CholesterolContent] 30.8 [SodiumContent] 171.2 [CarbohydrateContent] 41.8 [FiberContent] 0.9 [SugarContent] 24.9 [ProteinContent] 4.7 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F (325 F for dark pans]. Combine first 3 ingredients; set aside. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Mix together the yogurt, butter, vanilla, and egg; add to flour mixture, stirring until just blended. DO NOT OVERMIX. Coat an 8-inch square pan with nonstick cooking spray. Pour in half of the cake batter, then sprinkle with half of the espresso mixture. Top with remaining batter, spreading to cover completely, and sprinkle with remaining espresso mixture. Swirl batters together using a knife, and sprinkle with walnuts. Bake for 35 minutes or until cake springs back when touched lightly in center. Cool on a wire rack. Glaze-------------. Combine milk and 1 teaspoon espresso, stirring until coffee granules dissolve, and stir in the powdered sugar. Drizzle espresso glaze over cake.
[Name] Norwegian French Toast [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-01T08:45:00Z [Description] Make and share this Norwegian French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "1/4", "1", "1/2", "2", "8 -10", NA, NA] [RecipeIngredientParts] ["eggs", "milk", "irish cream", "sugar", "vanilla", "butter", "butter", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 339.1 [FatContent] 16.4 [SaturatedFatContent] 7.8 [CholesterolContent] 239.6 [SodiumContent] 358.6 [CarbohydrateContent] 35.1 [FiberContent] 2.2 [SugarContent] 6.6 [ProteinContent] 13.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat eggs, milk, liqueur, sugar, vanilla, and butter in a large bowl until smooth. Dip bread quickly into egg mixture, and pan fry in hot butter until golden brown on both sides. Sprinkle lightly with cinnamon, if desired. Serve hot with syrup. Makes about 4 servings.
[Name] Mrs. Visnevskis' Plumju Putas (Prune Whip) [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-02-01T08:45:00Z [Description] My grandfather loved prunes, but I don't know too many folks who still do; besides me, that is. This is from a 1965 fund-raising cookbook for Toronto's Women's College Hospital. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Canadian", "European", "Low Protein", "Kosher", "Potluck", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["prunes", "icing sugar", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 417.6 [FatContent] 22.3 [SaturatedFatContent] 13.8 [CholesterolContent] 81.5 [SodiumContent] 24.0 [CarbohydrateContent] 57.6 [FiberContent] 4.6 [SugarContent] 39.3 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put cooked stone-free prunes through a sieve, then mix the pulp thoroughly with the icing sugar and 1/2 tsp orange rind. Whip the cream with the white sugar, then fold into the prune mixture. Place in a serving bowl and sprinkle remaining 1/2 tsp orange rind on top; chill thoroughly before serving.
[Name] Campbell's Chicken Quesadillas & Fiesta Rice [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-01T08:45:00Z [Description] Make and share this Campbell's Chicken Quesadillas & Fiesta Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "White Rice", "Poultry", "Rice", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "10", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["boneless chicken breast", "chunky salsa", "8-inch flour tortillas", "water", "chunky salsa", "MINUTE White Rice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 909.4 [FatContent] 26.9 [SaturatedFatContent] 9.5 [CholesterolContent] 91.3 [SodiumContent] 2110.9 [CarbohydrateContent] 118.2 [FiberContent] 6.6 [SugarContent] 2.7 [ProteinContent] 45.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. In medium nonstick skillet over medium-heat, cook chicken 5 minutes or until no longer pink and juices evaporate, stirring often. Add soup and salsa. Heat to a boil, stirring occasionally. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2 inch of edge. Moisten edges of tortilla with water. Fold over and press edges together. Bake 5 min. or until hot. Serve with Fiesta Rice. Fiesta Rice: In saucepan heat broth, water and salsa to a boil. Stir in rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
[Name] Firehouse Beef Pie [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H45M [PrepTime] PT25M [TotalTime] PT2H10M [DatePublished] 2002-02-01T09:08:00Z [Description] Make and share this Firehouse Beef Pie recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Meat", "European", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/4 - 1 1/2", "3/4 - 1", "1/2 - 3/4", "3", NA, "3 -4", NA, "3", "1", "1 1/4 - 1 1/2", "2", "3", NA] [RecipeIngredientParts] ["potatoes", "skim milk", "unsalted butter", "black pepper", "garlic", "olive oil", "sweet onion", "lean ground beef", "flour", "Worcestershire sauce", "paprika", "chives"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 286.7 [FatContent] 19.0 [SaturatedFatContent] 7.2 [CholesterolContent] 49.6 [SodiumContent] 106.6 [CarbohydrateContent] 16.9 [FiberContent] 2.4 [SugarContent] 3.3 [ProteinContent] 12.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes and swedes until almost done – note that swedes often require a few more minutes cooking time than potatoes. Drain and transfer to large mixing bowl. Add butter and milk. Mash, then beat with electric mixer until creamy. Set aside. Sauté onion in hot oil until almost tender. Add garlic and serrano and sauté one minute more. Mix in flour. Add Worcestershire sauce and black pepper. Add the meat and mix thoroughly. Cover and simmer 15 minutes. Meat should be brown and moist but not wet. Drain excess liquid, if necessary. Spoon meat into a 2-quart casserole. Cover evenly with mashed potatoes. Bake at 350° 50 minutes or until edges bubble and a crust forms on the potatoes. Garnish and serve.
[Name] Hanky Panky [AuthorId] 30197 [AuthorName] JJBurns [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2002-02-01T10:32:00Z [Description] Make and share this Hanky Panky 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/18/63/8/picscukd3.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["ground beef", "pork sausage", "onion", "Velveeta cheese", "cayenne pepper", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 374.1 [FatContent] 28.7 [SaturatedFatContent] 13.1 [CholesterolContent] 99.4 [SodiumContent] 990.5 [CarbohydrateContent] 5.0 [FiberContent] 0.1 [SugarContent] 3.9 [ProteinContent] 22.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] brown hamburger, sausage and onion. Add Velveeta cheese until melted, sprinkle cayenne pepper and pepper flakes to taste. Let cool completely. Mound onto cocktail rye slices and bake at 350 for 10-12 minutes or until bubbly.
[Name] Lemon Ice Box Pie [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-01T10:32:00Z [Description] Make and share this Lemon Ice Box 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/18/63/9/eqTh86dtQQi80XNaY5Tb_10%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/63/9/JYhmEJjyRPmuBQp2h72i_11%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/63/9/vUHJlc3MR9eYF7nPOY9I_12%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/63/9/picsPxwDt.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "Cool Whip"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 3969.9 [FatContent] 182.9 [SaturatedFatContent] 110.9 [CholesterolContent] 135.0 [SodiumContent] 1549.4 [CarbohydrateContent] 555.6 [FiberContent] 7.7 [SugarContent] 454.3 [ProteinContent] 47.5 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] Mix all ingredients together (reserve some Cool Whip for garnish] and pour into pie shell. Refrigerate before serving. Garnish with Cool Whip.
[Name] Kick Butt Dip [AuthorId] 30197 [AuthorName] JJBurns [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-01T10:32:00Z [Description] Make and share this Kick Butt Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1 -2", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "green onions", "tomatoes and green chilies", "black olives", "green chili"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 229.8 [FatContent] 19.9 [SaturatedFatContent] 12.5 [CholesterolContent] 62.4 [SodiumContent] 176.5 [CarbohydrateContent] 9.0 [FiberContent] 1.6 [SugarContent] 3.6 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients well, either by hand or with a potato masher. Chill 3-4 hours or overnight and serve with Frito Scoops.
[Name] David's Taco Salad [AuthorId] 18549 [AuthorName] ArtWork [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-01T11:42:00Z [Description] Make and share this David's Taco 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/18/64/1/pica75MwR.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Meat", "Mexican", "Kid Friendly", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA, "1", "2", NA, NA, "1/2"] [RecipeIngredientParts] ["ground beef", "cheese", "lettuce", "sour cream", "salsa", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 313.3 [FatContent] 20.1 [SaturatedFatContent] 7.8 [CholesterolContent] 63.5 [SodiumContent] 309.9 [CarbohydrateContent] 13.5 [FiberContent] 1.1 [SugarContent] 0.3 [ProteinContent] 19.3 [RecipeServings] 6.0 [RecipeYield] 1 bowl [RecipeInstructions] Brown ground beef, season with taco seasoning. drain. mix all other ingredients together. top with sour cream and salsa. may also add- can of beans to meat, olives, onions, taco sauce, tomatoes, guacamole, tabasco.
[Name] Crock Pot Pulled Chicken Stew [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10H [PrepTime] PT30M [TotalTime] PT10H30M [DatePublished] 2002-02-01T11:42:00Z [Description] Make and share this Crock Pot Pulled Chicken Stew 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/18/64/2/gyuPyDEQZOsJWJQrjCKw_20160609_194839.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/64/2/KIhKIprTzijr1sGnu6MM_14655138811811033893003.jpg"] [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Chicken Thigh & Leg", "Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "1 1/4", "1 1/4", "2", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["potatoes", "carrots", "onions", "boneless skinless chicken thighs", "hot water", "low-sodium instant chicken bouillon granules", "salt", "fresh ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 253.0 [FatContent] 4.0 [SaturatedFatContent] 1.0 [CholesterolContent] 78.7 [SodiumContent] 315.7 [CarbohydrateContent] 32.0 [FiberContent] 4.9 [SugarContent] 4.5 [ProteinContent] 22.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Layer potato, carrot and onion in slow cooker; then lay chicken thighs on top. Whisk remaining ingredients together and pour over chicken. Cover and cook on Low for 9 to 10 hours or on High for 4-1/2 to 5 hours.
[Name] Crock Pot Apricot Chicken [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-02-01T11:42:00Z [Description] Make and share this Crock Pot Apricot Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/64/3/9UccJmiQ4mZB9Isgp1IS_IMG_8367.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/64/3/BJNmlMpbSzukBf7k9i3x_IMG_8342.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/64/3/2C67NcSzeEDF7UfYt3gr_IMG_8355.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/64/3/picu3nNIQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/64/3/picKmqE6T.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "3"] [RecipeIngredientParts] "skinless chicken pieces" [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 446.6 [FatContent] 18.7 [SaturatedFatContent] 3.0 [CholesterolContent] 103.4 [SodiumContent] 1244.8 [CarbohydrateContent] 37.5 [FiberContent] 0.8 [SugarContent] 22.8 [ProteinContent] 32.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a bowl, whisk together dressing, jam and soup mix. Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any remaining sauce. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
[Name] Crock Pot Chicken Cacciatore [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-02-01T11:42:00Z [Description] Make and share this Crock Pot Chicken Cacciatore recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Canadian", "European", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["onions", "chicken pieces", "tomatoes", "tomato paste", "mushroom pieces", "bay leaf", "salt", "fresh ground black pepper", "garlic powder", "dried oregano leaves", "dried basil", "white wine", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 555.8 [FatContent] 31.9 [SaturatedFatContent] 9.1 [CholesterolContent] 155.2 [SodiumContent] 757.3 [CarbohydrateContent] 21.9 [FiberContent] 4.8 [SugarContent] 12.4 [ProteinContent] 44.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place onion and chicken in slow cooker. Combine remaining ingredients well in a large bowl; pour mixture over chicken. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf before serving.
[Name] Superb Crock Pot Chicken Tetrazzini [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2002-02-01T11:42:00Z [Description] Make and share this Superb Crock Pot Chicken Tetrazzini recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "3", "3", "1/2", "1/2", "1", "1 1/2", "1", "3", "1/2", "1"] [RecipeIngredientParts] ["onion", "fresh mushrooms", "skinless chicken", "all-purpose flour", "salt", "fresh ground black pepper", "low-sodium instant chicken bouillon granules", "water", "skim evaporated milk", "sherry wine", "spaghetti noodles", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 536.1 [FatContent] 5.4 [SaturatedFatContent] 1.6 [CholesterolContent] 92.9 [SodiumContent] 472.6 [CarbohydrateContent] 61.6 [FiberContent] 3.1 [SugarContent] 11.3 [ProteinContent] 48.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In slow cooker, combine onion, mushrooms, raw chicken meat, flour, salt, pepper and bouillon powder; stir well to coat chicken with flour. In a bowl, combine water, evaporated milk and sherry; stir well. Pour over chicken mixture. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Stir in pasta; mix well to avoid the spaghetti pieces from sticking together; push under liquid. Sprinkle with cheese. Cook on High for 15 to 20 minutes, or until pasta is done.
[Name] Crock Pot Sweet-Sour Chicken [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2002-02-01T11:42:00Z [Description] Make and share this Crock Pot Sweet-Sour Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1 1/2", "2", "2"] [RecipeIngredientParts] ["ketchup", "water", "white vinegar", "soy sauce", "brown sugar", "boneless skinless chicken breasts", "chicken thighs", "cornstarch", "water"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 426.1 [FatContent] 2.1 [SaturatedFatContent] 0.6 [CholesterolContent] 98.8 [SodiumContent] 470.2 [CarbohydrateContent] 59.6 [FiberContent] 0.1 [SugarContent] 54.8 [ProteinContent] 39.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine ketchup, water, vinegar, soy sauce and sugar in slow cooker; whisk together well. Add chicken pieces and stir. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Combine cornstarch and second amount of water in a small bowl; stir into slow cooker when above times have been reached. Cook on High, stirring often, for 15 to 20 minutes or until thickened. For faster cooking, pour into saucepan and heat on stove, stirring often, until thickened.
[Name] Crock Pot Cranberry Chicken [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2002-02-01T11:42:00Z [Description] Make and share this Crock Pot Cranberry Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/64/7/1wRbSrANRe61CVGv7EF6_crock-pot-cranberry-chicken_6206.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/64/7/6RB3Jw88RzKjeGfTTgTU_crock-pot-cranberry-chicken_6216.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/64/7/AwiAGIdCRU1HAWOPhiZ3_crock-pot-cranberry-chicken_6189.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/64/7/picqJTKzl.jpg" ] [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Onions", "Fruit", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "12", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["onion", "skinless chicken thighs", "whole berry cranberry sauce", "low-sodium beef bouillon cube", "apple cider vinegar", "prepared mustard", "salt"] [AggregatedRating] 4.5 [ReviewCount] 23.0 [Calories] 268.0 [FatContent] 5.0 [SaturatedFatContent] 1.3 [CholesterolContent] 102.1 [SodiumContent] 1013.8 [CarbohydrateContent] 30.8 [FiberContent] 1.4 [SugarContent] 28.0 [ProteinContent] 24.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place onion in slow cooker, then arrange thighs over onion. Combine remaining ingredients together and whisk well; spoon over chicken, making sure to get some on every piece. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
[Name] Crock Pot Sesame-Seed Chicken [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2002-02-01T11:42:00Z [Description] Make and share this Crock Pot Sesame-Seed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "High Protein", "Healthy", "Kid Friendly", "Kosher", "High In...", "Potluck", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1/3", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["skinless chicken thighs", "soy sauce", "sherry wine", "brown sugar", "garlic powder", "ground ginger", "ketchup", "toasted sesame seeds"] [AggregatedRating] 3.5 [ReviewCount] 6.0 [Calories] 383.5 [FatContent] 11.2 [SaturatedFatContent] 2.6 [CholesterolContent] 188.4 [SodiumContent] 1598.1 [CarbohydrateContent] 16.5 [FiberContent] 0.9 [SugarContent] 13.5 [ProteinContent] 48.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place chicken thighs in slow cooker. Whisk together remaining ingredients in a bowl well, then pour over chicken, making sure to get sauce on every piece. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
[Name] Sweet & Sour Cowboy Coffee Cake [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-01T11:42:00Z [Description] Delicious sweet coffee cake. Courtesy of the Brickhouse Inn bed and breakfast, Gettysburg, Pennsylvania. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "2", "2/3", "2", "1/2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["flour", "salt", "brown sugar", "shortening", "baking powder", "cinnamon", "nutmeg", "lemon juice", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 2157.3 [FatContent] 79.0 [SaturatedFatContent] 21.3 [CholesterolContent] 223.7 [SodiumContent] 1152.5 [CarbohydrateContent] 341.8 [FiberContent] 4.7 [SugarContent] 219.2 [ProteinContent] 26.4 [RecipeServings] nan [RecipeYield] 2 eight inch round cakes [RecipeInstructions] ["Grease and flour two 8-inch round pans.", "Line bottoms with wax paper.", "Preheat oven to 375°F.", "Combine flour, salt, sugar, and shortening together with pastry blender.", "When blended, take out 1/2 cup of crumbs and reserve.", "To remaining crumbs add baking powder, cinnamon, and nutmeg, and mix well.", "Then add milk and eggs.", "Stir together.", "Pour into prepared pans.", "Sprinkle reserved crumbs on top.", "Bake 20 to 30 minutes or until toothpick inserted in center comes out clean.", "NOTE: All you are trying to achieve with the sour milk is the necessary acidity for raising as sour milk reacts differently with baking powder than regular milk. The intention is for the milk to sour, not curdle -- if it curdles slightly it's not a problem. You could achieve the same result substituting an equal amount of buttermilk. However unless you have a use for the rest of a quart of buttermilk, most people prefer to use the lemon method and sour just enough regular milk to use in the recipe. Just add the lemon to the milk while you are getting the dry ingredients ready and it will be just fine." ]
[Name] Chocolate Peanut Butter Pie [AuthorId] 30209 [AuthorName] Sisty Gin [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-01T12:49:00Z [Description] Make and share this Chocolate Peanut Butter Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1", "2", "4"] [RecipeIngredientParts] ["honey", "sugar-free instant chocolate pudding mix", "skim milk", "Cool Whip Free"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 85.7 [FatContent] 2.9 [SaturatedFatContent] 0.7 [CholesterolContent] 1.1 [SodiumContent] 180.1 [CarbohydrateContent] 11.4 [FiberContent] 0.7 [SugarContent] 2.7 [ProteinContent] 4.4 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Mix peanut butter and honey together and microwave on high for 20 seconds. Stir in Rice Crispies. Press in a 9-inch square pan (or pie pan]. Mix pudding with milk. Pour pudding into crust. Refrigerate 2-3 hours. Cut pie into 9 sections. Top each section with lite Cool Whip.
[Name] Chicken Stroganoff - Crock Pot [AuthorId] 30209 [AuthorName] Sisty Gin [CookTime] PT7H [PrepTime] PT5M [TotalTime] PT7H5M [DatePublished] 2002-02-01T12:50:00Z [Description] Make and share this Chicken Stroganoff - Crock Pot 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/18/65/1/OMDshWgTQ4yutIk4fHS0_broccoliandchicken0069.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/1/9gFBpxGTOGYWdt6i7cXh_broccoliandchicken0072.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/1/nrDzqZYRsyGdd9ccLMTw_broccoliandchicken0059.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/1/pic9wgHrN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/1/picl9cwtf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/1/picLNOyL5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/1/piclFzNtA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/1/picmAF9mg.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "European", "Healthy", "Winter", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "16", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "fat free sour cream"] [AggregatedRating] 4.5 [ReviewCount] 125.0 [Calories] 196.2 [FatContent] 4.0 [SaturatedFatContent] 1.2 [CholesterolContent] 57.2 [SodiumContent] 808.5 [CarbohydrateContent] 18.9 [FiberContent] 0.8 [SugarContent] 5.7 [ProteinContent] 20.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put frozen chicken in bottom of crock pot. Mix soup, sour cream, and onion soup mix. Pour over chicken. Cook on low for 7 hours (or high for 4 hours]. Serve over rice or noodles.
[Name] Hamburger Veggie Soup [AuthorId] 26512 [AuthorName] Denise [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-01T12:50:00Z [Description] This is my own creation and my family loves it served with corn bread or crusty french bread for dunking. On the plus side, the leftover wine goes well with the soup! Extremely easy to prepare, hot and filling on cold winter nights! If this is a little too salty for your taste, leave out the tablespoon of bouillon, just use as much soup mix as sounds good to you and keep adding and tasting until perfect! Makes a lot of soup! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/2/picy5H2fG.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Steak", "Meat", "< 60 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "5", "1", "2", "1", "1", "1", "1", "4", NA] [RecipeIngredientParts] ["potatoes", "tomatoes", "corn", "green beans", "carrot", "water", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 381.6 [FatContent] 17.3 [SaturatedFatContent] 6.6 [CholesterolContent] 60.4 [SodiumContent] 878.1 [CarbohydrateContent] 35.0 [FiberContent] 5.2 [SugarContent] 4.3 [ProteinContent] 18.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown ground round in a dutch oven. When beef is browned, add wine to the pot to deglaze pan. You should remove the pan from the stove before deglazing, and after stirring up the bits from the bottom of the pot, return to the stove top. Simmer and stir about 5 minutes. Add the potatoes, tomatoes, water, onion soup, bouillon, corn, green beans, and carrots. Simmer for approximately 35-40 minutes.
[Name] Favorite Corn Muffins [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT8M [TotalTime] PT33M [DatePublished] 2002-02-01T13:38:00Z [Description] Make and share this Favorite Corn Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/3/pichuvIOh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/3/pichkAYcp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/3/picX7KwHs.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "Vegetable", "Canadian", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "4", "1", "1 1/4", "2", "1/4"] [RecipeIngredientParts] ["flour", "cornmeal", "sugar", "baking powder", "salt", "milk", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 320.6 [FatContent] 13.5 [SaturatedFatContent] 3.0 [CholesterolContent] 77.6 [SodiumContent] 685.4 [CarbohydrateContent] 43.1 [FiberContent] 2.0 [SugarContent] 8.6 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] 6-8 muffins [RecipeInstructions] In bowl, combine first 5 ingredients. Add milk, eggs, and oil. Beat for 1 minute. Pour into greased (or paper lined] muffin tins. Bake at 400* for 20-25 minutes.
[Name] Taffy Dip For Apples [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-01T13:38:00Z [Description] Make and share this Taffy Dip For Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Apple", "Fruit", "Kid Friendly", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "3/4", "1", "1/2"] [RecipeIngredientParts] ["cream cheese", "brown sugar", "vanilla", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 306.6 [FatContent] 19.2 [SaturatedFatContent] 9.1 [CholesterolContent] 41.6 [SodiumContent] 124.9 [CarbohydrateContent] 29.8 [FiberContent] 1.0 [SugarContent] 27.1 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In small bowl, beat cream cheese, sugar, and vanilla until smooth. Stir in peanuts. Serve with apples or other fruit.
[Name] Spanish Rice And Hamburger [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-01T13:38:00Z [Description] Make and share this Spanish Rice And Hamburger recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Meat", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "rice", "tomato sauce", "hot water", "prepared mustard", "Worcestershire sauce", "salt", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 478.4 [FatContent] 17.7 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 1248.8 [CarbohydrateContent] 52.5 [FiberContent] 3.4 [SugarContent] 7.8 [ProteinContent] 26.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In skillet, brown beef, onion, green pepper and rice. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 25 minutes.
[Name] Chicken and Green Beans [AuthorId] 29920 [AuthorName] crawfish pie [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-02-01T13:38:00Z [Description] Make and share this Chicken and Green Beans recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/6/pict1O9Co.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/65/6/pic55ApMI.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "2/3", "1", "2", NA, NA, "1"] [RecipeIngredientParts] ["chicken breasts", "French style green beans", "chicken broth", "stewed tomatoes", "onion", "garlic", "olive oil", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 399.3 [FatContent] 21.4 [SaturatedFatContent] 5.1 [CholesterolContent] 92.8 [SodiumContent] 1035.3 [CarbohydrateContent] 16.0 [FiberContent] 4.6 [SugarContent] 6.7 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot brown chicken,onions and garlic. When brown add both cans of green beans,chicken broth and stewed tomatoes and seasonings. Stir to mix and bring to a boil. Cover and simmer till chicken is cooked throughly (about 30 minutes]. Serve with rice.
[Name] Healthy Mango Lassi [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-01T14:31:00Z [Description] Make and share this Healthy Mango Lassi recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Asian", "Indian", "Free Of...", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", "4", "1", "1", "2", "4"] [RecipeIngredientParts] ["yogurt", "water", "mango", "cardamom powder", "sugar", "mint"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 343.3 [FatContent] 12.3 [SaturatedFatContent] 7.8 [CholesterolContent] 47.8 [SodiumContent] 174.5 [CarbohydrateContent] 48.0 [FiberContent] 2.1 [SugarContent] 45.0 [ProteinContent] 13.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a blender. Blend and garnish with fresh mint. Serve chilled!
[Name] Yummy Mango Bread [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-02-01T14:31:00Z [Description] This is so yummy you won't be able to stop eating it. It is irresistible because of the velvety mango, sour cream, coconut milk and nuts. Try it, enjoy! [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Asian", "Indian", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["60", "1", "1 1/2 - 2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "coconut milk", "all-purpose flour", "baking soda", "mango", "sour cream", "vanilla essence", "walnuts"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 1765.9 [FatContent] 113.8 [SaturatedFatContent] 55.0 [CholesterolContent] 263.8 [SodiumContent] 797.0 [CarbohydrateContent] 175.1 [FiberContent] 6.9 [SugarContent] 117.2 [ProteinContent] 25.7 [RecipeServings] nan [RecipeYield] 2 twenty X nine loaves [RecipeInstructions] Preheat oven to 180C degrees. Butter loaf pans. Cream butter and sugar. Add eggs. Beat well. Sift dry ingredients together and add to butter mixture. Add coconut milk. Mix well. Add mangoes, sour cream and vanilla, combining well. Add nuts, stir and pour into loaf pans. Bake for 40 minutes and check to see if its done by inserting a tester and it should come out clean if the mango bread is done.
[Name] Chocolate Caramel Fingers [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-02T08:37:00Z [Description] Make and share this Chocolate Caramel Fingers recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1/2", "1/4", "1", "1", "2 -3"] [RecipeIngredientParts] ["butter", "sugar", "flour", "butter", "sugar", "golden syrup", "corn syrup", "chocolate chips", "butter"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 219.6 [FatContent] 13.6 [SaturatedFatContent] 8.5 [CholesterolContent] 33.9 [SodiumContent] 98.2 [CarbohydrateContent] 23.7 [FiberContent] 0.5 [SugarContent] 16.8 [ProteinContent] 2.2 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Prepare first 3 ingredients like pastry. Press into 9x13 pan. Bake 25-30 minutes at 350 until golden brown. Melt butter in a saucepan and add other ingredients. Stir vigorously on med-high heat. Bring to a boil. Stir for 3-5 minutes. It will thicken and turn colour. Cool slightly in pot. Pour over pastry and cool til firm. Topping: Melt choc chips and butter and spread over filling. Cut into squares or long fingers.
[Name] Penne with Sausage [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-02T08:37:00Z [Description] Make and share this Penne with Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Penne [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1", "3", "1/4", "1", "1/4"] [RecipeIngredientParts] ["garlic", "dry white wine", "extra virgin olive oil", "tomato sauce", "fresh basil", "penne", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 905.9 [FatContent] 41.1 [SaturatedFatContent] 14.4 [CholesterolContent] 91.4 [SodiumContent] 1888.8 [CarbohydrateContent] 105.2 [FiberContent] 15.4 [SugarContent] 8.0 [ProteinContent] 29.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over med-high heat, cook sausages until browned, about 5 minutes. Slice into 1/4\" thick rounds. Return to skillet and cook for about 7 minutes or until no longer pink inside. Stir in garlic; cook 1 minute or til golden. Add wine, stirring to scrape up brown bits from skillet. Cook 5 minutes or until liquid is almost absorbed. Add olive oil and tomato sauce. Bring to a boil, reduce heat and simmer about 5 minutes. Stir in basil. Meanwhile, cook penne in large pot of salted water until tender but firm. Drain. In large bowl, toss pasta with sauce. Top with parmesan.
[Name] Spicy Spiral Noodles in a Rich White Creamy Sauce [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-02T08:37:00Z [Description] This dish has three elements: creamy, spicy, and most importantly healthy. To cook this dish will be sure torture with the aroma of the bell peppers, onions and cubanelle chili pepper sauteing in margarine or your favorite cooking oil. Then the addition of spiral noodles and heavy cream, as the peas and carrots stew together, while adding a nice addition and influencing this home cooked meal with a harmony of healthy meets hearty! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", NA, "1 -2", NA] [RecipeIngredientParts] ["sweet peas", "carrots", "onion", "cubanelle pepper", "green bell pepper", "heavy cream", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1990.1 [FatContent] 99.7 [SaturatedFatContent] 57.8 [CholesterolContent] 517.6 [SodiumContent] 291.3 [CarbohydrateContent] 228.7 [FiberContent] 26.3 [SugarContent] 30.9 [ProteinContent] 51.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Note: Feel free to add only half of the peas, carrots, onion and cubanelle pepper if you do not want such a hearty meal.", "Add margarine or cooking oil to a preheated saucepan.", "Add cubanelle chili pepper, bell pepper and onion to the pan. Saute until onions are translucent or until onions are a light golden brown color.", "Set saucepan aside.", "Add spiral noodles into boiling salted water. After noodles are al dente, usually seven minutes but be sure to check specified cooking times as all noodles may have their own cooking time, drain water.", "Add drained noodles to the saucepan with the peppers and onions.", "Add 1 or 2 pints of heavy cream to the mixture. I like less, you may like more.", "Add the carrots and peas.", "Heat on medium-low heat for 10 minutes until the cream is nicely thickened.", "Stir occasionally to make sure it doesn't burn. Add water if it becomes too thick for your specific taste.", "Note: For variation, after trying this dish by itself for the first time, you may want to add tuna or cooked chicken for a nice twist." ]
[Name] Garlic Pork Roast [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT3H [PrepTime] PT8M [TotalTime] PT3H8M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Garlic Pork Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["boneless pork roast", "garlic cloves", "salt", "pepper", "water", "cooking wine"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 323.0 [FatContent] 14.3 [SaturatedFatContent] 5.2 [CholesterolContent] 130.0 [SodiumContent] 279.2 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 43.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Use a pointed knife to make slits around the pork. Push garlic slices into slits. Rub roast with salt and pepper. Put in roasting pan. Bake at 325F degrees for 3 hours. Remove from pan and let stand. Place pan on burner, on high, skim fat. Add water and wine; cook until reduced by half. Serve over slices of roast.
[Name] Easy Mango Chicken [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-02T08:38:00Z [Description] The sauce of this easy n tasty chicken is great over rice. If you add some steamed broccoli, your dinner is ready! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/66/3/18663.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "2", "1", "1", "1/2", "1", "1", "1 1/2", "4"] [RecipeIngredientParts] ["green pepper", "shallots", "butter", "chicken bouillon cube", "mango chutney", "water", "ginger", "mangoes", "boneless chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 367.3 [FatContent] 19.6 [SaturatedFatContent] 7.6 [CholesterolContent] 108.2 [SodiumContent] 322.1 [CarbohydrateContent] 16.1 [FiberContent] 1.5 [SugarContent] 12.2 [ProteinContent] 31.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pound chicken breasts to 1/4\" thick. Saute green pepper and shallots in butter. Add chicken. Saute till done. Remove chicken from skillet. Add bouillon, mango chutney, orange juice, water and ginger. Stir. Simmer for 5-10 minutes until sauce thickens. Return chicken to skillet with cubed mango. Heat through.
[Name] Cheddar Crab Quiche [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-02T08:38:00Z [Description] For a completely vegetarian quiche, leave the crab out. I used this recipe for a friend that was having some problems with finding a lower fat recipe, using reduced fat cheese and liquid egg substitute. Obviously we can add the fat back in if you like! [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cheese", "Vegetable", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1", "4", "1", "1", "1/4", "1/4", "1/4", "1/4", "1/8", "2"] [RecipeIngredientParts] ["frozen hash browns", "white crab meat", "reduced-fat sharp cheddar cheese", "onion", "dried tomatoe", "salt", "ground black pepper", "cayenne pepper", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 204.5 [FatContent] 7.4 [SaturatedFatContent] 2.8 [CholesterolContent] 16.2 [SodiumContent] 542.0 [CarbohydrateContent] 18.8 [FiberContent] 1.2 [SugarContent] 6.6 [ProteinContent] 16.2 [RecipeServings] 8.0 [RecipeYield] 1 Quiche [RecipeInstructions] Preheat the oven to 425F degrees. Place the thawed hash browns in a prepared dish. Using your hands, press the potatoes evenly over the bottom of the dish and then spray the potatoes with non stick spray. Place the dish in the preheated oven until the potatoes are lightly browned, about 15 minutes. Remove the potato crust from the oven and sprinkle the crab meat and cheese evenly over the crust. Combine the egg substitute, milk, onion, dried tomato bits, salt, pepper, and cayenne in a bowl. Mix well and slowly pour the mixture over the top and sprinkle with parsley Bake the quiche for 15 minutes and then reduce the temperature to 300°F and bake until a knife inserted 1 inch from the edge comes out clean, 30-35 minutes longer. Alolw the quiche to rest 10 minutes before cutting. Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months. Do not thaw before reheating. Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
[Name] Candy Coated Carrots [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Candy Coated Carrots 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/18/66/5/pic94ibxV.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1/8", "1/8"] [RecipeIngredientParts] ["butter", "brown sugar", "lemon juice", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 193.6 [FatContent] 11.7 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 252.2 [CarbohydrateContent] 22.9 [FiberContent] 2.0 [SugarContent] 18.7 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook carrots to crisp tender, drain. Set carrots aside and keep warm. In same pan cook butter and sugar until bubbly. Stir in lemon juice, hot sauce and salt. Return carrots and heat through.
[Name] Cheese Smothered Chicken [AuthorId] 29813 [AuthorName] Lisa in Oregon [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-02T08:38:00Z [Description] This came from my sister. She used to make this often growing up. Serve with a wild rice and a nice green salad. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "0.5", "1/2", "1/4"] [RecipeIngredientParts] ["chicken breasts", "butter", "margarine", "diced tomatoes", "onion", "basil"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 412.2 [FatContent] 25.3 [SaturatedFatContent] 11.4 [CholesterolContent] 125.2 [SodiumContent] 800.5 [CarbohydrateContent] 11.4 [FiberContent] 1.6 [SugarContent] 3.2 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown chicken breast in butter or margarine. Add cheese soup, tomatoes, onion, and basil. Cover and simmer for 30 minutes.
[Name] Chicken With Artichokes And Mushrooms [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT50M [PrepTime] PT12M [TotalTime] PT1H2M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Chicken With Artichokes And Mushrooms 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/18/66/7/picmWmKQj.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "2", "1", "1/2", "1/3", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "butter", "marinated artichokes", "whole mushrooms", "onion", "flour", "rosemary", "salt", "pepper", "chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 201.8 [FatContent] 4.6 [SaturatedFatContent] 1.4 [CholesterolContent] 78.0 [SodiumContent] 649.4 [CarbohydrateContent] 10.8 [FiberContent] 4.2 [SugarContent] 1.3 [ProteinContent] 28.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown chicken in butter. Place in 13x9 in. baking pan. Cut artichokes in quarters. Arrange artichokes and mushrooms on chicken. Saute onion in pan juices. Blend in flour, rosemary, salt, and pepper. Add broth. Cook and stir until thick and bubbly. Spoon over chicken. Cover and bake at 350* for 50 minutes.
[Name] Refried Bean Soup [AuthorId] 29183 [AuthorName] Allyson Sims [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-02T08:38:00Z [Description] My family loves this recipe. It is quick and yummy. I serve it with tortilla chips either crushed on top or used to dip. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/66/8/pichKYDh5.jpg" [RecipeCategory] Beans [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1", "2", "1/4"] [RecipeIngredientParts] ["tomatoes", "garlic", "onion", "beer", "cilantro", "chicken broth", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 216.2 [FatContent] 4.5 [SaturatedFatContent] 2.1 [CholesterolContent] 15.6 [SodiumContent] 692.5 [CarbohydrateContent] 31.4 [FiberContent] 9.4 [SugarContent] 4.9 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine tomatoes, garlic, onion, cilantro and beer in a large saucepan; boil five minutes, stirring often. Stir in beans and broth; simmer over low heat for 20 minutes, stirring occasionally. Serve individually with a dollup of sour cream and a sprinkle of cilantro in each bowl.
[Name] Cherry Cheese Danish [AuthorId] 27395 [AuthorName] Manda [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-02T08:38:00Z [Description] This is an awesome dessert...reminds me of cherry-topped cheesecake, but MUCH easier to make:) Every time I take this dessert to a party, I ALWAYS get asked for the recipe (I just take a few copies with me/lol). I also like it with blueberry pie filling, but the fam. likes cherry, so that's usually what I use. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/66/9/picMpT1hO.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["cream cheese", "sugar", "egg", "vanilla", "cherry pie filling", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 262.1 [FatContent] 12.3 [SaturatedFatContent] 6.9 [CholesterolContent] 70.4 [SodiumContent] 250.0 [CarbohydrateContent] 32.3 [FiberContent] 1.3 [SugarContent] 7.6 [ProteinContent] 5.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Lightly butter 15 1/2\" by 10 1/2\" jelly-roll pan (cookie sheet with sides]. In medium bowl, mix cream cheese, sugar, egg, and vanilla with mixer until smooth. Remove dough from one tube of crescent rolls. Unroll and place in middle of pan. Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan. Place in oven 4 minutes, or until slightly dry. Cool slightly and spread cream cheese mixture evenly over dough. Spread pie filling over cheese. Unroll remaining sheet of crescent rolls and separate into 8 triangles along perforations. Arrange triangles on top of cherries, spaced evenly (will not cover surface completely]. Brush with egg glaze. Bake 30 minutes or until golden brown and cheese mixture is set. Let cool and dust with powdered sugar, if desired. Cut into squares and refrigerate until serving.
[Name] Chocolate " Pizza" [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Chocolate " Pizza" recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "3", "1/3", "1"] [RecipeIngredientParts] ["chocolate chips", "miniature marshmallows", "peanuts", "red maraschino cherries", "green maraschino cherries", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 331.5 [FatContent] 18.7 [SaturatedFatContent] 7.8 [CholesterolContent] 0.0 [SodiumContent] 42.7 [CarbohydrateContent] 42.7 [FiberContent] 3.9 [SugarContent] 32.8 [ProteinContent] 5.7 [RecipeServings] 10.0 [RecipeYield] 1 twelve inch [RecipeInstructions] Melt chocolate chips with 14 ounces of almond bark in large saucepan over low heat, stirring until smooth; remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto a 12-inch greased pizza pan. Top with cherries and sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth; drizzle over coconut. Chill until firm. Can be stored at room temperature once firm.
[Name] Chicken Pasta Salad [AuthorId] 22867 [AuthorName] Chuckster [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Chicken Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Lactose Free", "Free Of...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/3", "1/2", "1/2", "3", "2/3", "1", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["red onion", "celery", "chicken", "mango chutney", "mayonnaise", "pasta", "curry powder", "parsley", "salt", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 127.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 19.0 [CarbohydrateContent] 25.8 [FiberContent] 1.8 [SugarContent] 1.9 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Marinate, cook chicken breasts. Cool and dice. Cook pasta and cool. Mix curry, chutney with mayo. Add onion, celery, chicken and mix. Add pasta and mix. Adjust mayo as needed. Serve on a base of mixed greens. Garnish with paprika and parsley.
[Name] Missouri Barbecue Sauce [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Missouri Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "20", "10", "4", "10", "12", "6", "1", "2"] [RecipeIngredientParts] ["ketchup", "Worcestershire sauce", "liquid smoke", "Kitchen Bouquet", "molasses", "soy sauce", "garlic juice", "celery seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3481.1 [FatContent] 12.8 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 43276.4 [CarbohydrateContent] 889.0 [FiberContent] 10.1 [SugarContent] 742.6 [ProteinContent] 58.4 [RecipeServings] nan [RecipeYield] 1 1/2 gallons [RecipeInstructions] Combine all ingredients in an 8 quart. stock pot. Cook slowly for 1 hour. Store in jars or bottles. (I used empty squeeze ketchup bottles] This does not need to be refrigerated or pressure sealed.
[Name] Buck and Bourbon [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2002-02-02T08:38:00Z [Description] I live in a rural area where deer is sometimes the only meat some people have to eat. One of my neighbors who has lived here all her life gave me this recipe that is a favorite in the area. It's really good. [Images] character(0) [RecipeCategory] Deer [Keywords] ["Wild Game", "Meat", "High Protein", "Healthy", "High In...", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2 - 3", NA, "1/3", "4", "1", "2", "1 -2", "1 -2", NA, "1/2", "1", "3", "1"] [RecipeIngredientParts] ["flour", "thyme", "beef bouillon cubes", "bell pepper", "onion", "garlic", "water", "tomato sauce", "Bourbon", "fresh mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.1 [FatContent] 4.0 [SaturatedFatContent] 1.1 [CholesterolContent] 79.4 [SodiumContent] 241.9 [CarbohydrateContent] 6.2 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 22.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Flour cubed venison and using a heavy iron skillet or heavy pan, brown venison in oil. Add all remaining ingredients except bourbon. Cook over low heat for 30 minutes. Add bourbon and continue to cook covered for 3 hours or til tender. Serve over noodles or rice. Onions and pepper should be according to your taste.
[Name] Tender Crock Pot Chicken Curry [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 2002-02-02T08:38:00Z [Description] Posted in response to a request for chicken-thigh crock pot recipes; found in "Company's Coming Slow Cooker Recipes". [Images] character(0) [RecipeCategory] Curries [Keywords] ["Chicken Breast", "Chicken Thigh & Leg", "Chicken", "Poultry", "Onions", "Vegetable", "Meat", "Canadian", "Asian", "Indian", "Kosher", "Potluck", "Spicy", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "3", "4", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["onion", "tomatoes", "green pepper", "hot water", "curry powder", "low-sodium instant chicken bouillon granules", "ketchup", "salt", "boneless skinless chicken thighs", "boneless skinless chicken breasts"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 255.1 [FatContent] 7.5 [SaturatedFatContent] 1.9 [CholesterolContent] 141.7 [SodiumContent] 494.4 [CarbohydrateContent] 11.2 [FiberContent] 3.5 [SugarContent] 5.0 [ProteinContent] 35.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put onion in crock pot, followed by tomato and green pepper. In a bowl, whisk together the hot water, curry powder, bouillon powder, ketchup and salt; pour mixture over vegetables. Arrange chicken pieces over top. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Transfer chicken to platter; remove vegetables with slotted spoon and place beside chicken. Pour broth into a separate gravy boat and serve.
[Name] Baked Salmon With Herbs [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Baked Salmon 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/18/67/5/picXsOas7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/67/5/pici20D05.jpg"] [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "4", "6", "2", "1", "1", "1/2", "1/4", "6", "1"] [RecipeIngredientParts] ["garlic cloves", "parmesan cheese", "parsley", "thyme", "rosemary", "salt", "pepper", "butter", "salmon fillets"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 506.5 [FatContent] 20.8 [SaturatedFatContent] 7.9 [CholesterolContent] 128.6 [SodiumContent] 658.5 [CarbohydrateContent] 24.9 [FiberContent] 1.6 [SugarContent] 2.1 [ProteinContent] 51.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a bowl mix first 8 ingredients. Add 4 Tbsp butter and and toss lightly to coat. Pat salmon dry. Place skin side down in a greased baking pan. Brush with 2 Tbsp butter; cover with crumb mixture. Bake at 350°F for 25 minutes.
[Name] Half-N-Hour Hellfire Chicken [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-02T08:38:00Z [Description] This recipe is sure to put the fire back into anyone's life! Drop the kids off at the grandparents or just enjoy this spicy dish all by itself. This is perfect with plain white rice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/67/6/piclzgzgF.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "3", "2", "4", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "onion", "margarine", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 370.0 [FatContent] 9.3 [SaturatedFatContent] 1.9 [CholesterolContent] 151.0 [SodiumContent] 9223.9 [CarbohydrateContent] 18.9 [FiberContent] 5.2 [SugarContent] 8.5 [ProteinContent] 53.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Note: Regular chicken can be substituted for more flavor impact! Preheat large saucepan on top of stove. Chop onions into one inch bite size pieces. Add 2 tablespoons margarine or cooking oil. Add the pepper flakes to release the heat into the margarine or oil. After about two minutes, making sure the pepper flakes do not burn, add onions and saute until the onions are either translucent or lightly browned. Add chicken breasts and cook with lid on saucepan for 20 minutes. Note: Remember to keep on medium heat and check periodically to make sure the hot sauce doesn't evaporate or burn. If you need to add more hot sauce that is fine. Or if you would rather substitute water instead of more hot sauce that is fine also.
[Name] Chunky Fruit Relish [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Chunky Fruit Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["24", "1 1/2", "1", "1", "8", "1", "1"] [RecipeIngredientParts] ["cranberries", "sugar", "crushed pineapple", "pecans", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.2 [FatContent] 13.6 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 102.9 [FiberContent] 9.4 [SugarContent] 84.8 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Bring cranberries,sugar, and orange juice to a boil, stirring occ. Reduce heat and simmer for 10 minutes. Remove from heat. Stir in remaining ingredients Cover and refrigerate.
[Name] Oven Baked Caramel French Toast [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-02T08:38:00Z [Description] So good it's almost sinful! You can sprinkle pecans over the topping before adding the bread if you like. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/67/8/18678.jpg" [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "6", "1/3", "3", "1", "1/2", "1", "6 -8"] [RecipeIngredientParts] ["brown sugar", "light corn syrup", "butter", "heavy cream", "eggs", "vanilla", "milk", "salt"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 1046.3 [FatContent] 43.1 [SaturatedFatContent] 24.0 [CholesterolContent] 314.4 [SodiumContent] 1128.0 [CarbohydrateContent] 146.7 [FiberContent] 3.8 [SugarContent] 73.4 [ProteinContent] 19.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spray 13x9 baking dish with nonstick cooking spray. In medium saucepan, combine topping ingredients and mix well. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL! Spread topping in baking dish. Beat eggs in a large shallow dish. Add milk, vanilla, and salt, and blend well. Dip each bread slice in egg mixture, making sure all egg mixture is absorbed. Place bread over topping in baking dish. Cover and refrigerate overnight. To serve, heat oven to 400 F degrees. Bake uncovered, 20 to 25 minutes, or until toast is golden brown and sauce is bubbly. Let stand 2 minutes. Invert baking dish onto large platter, scraping any extra topping onto toast. Serve immediately.
[Name] Colcannon [AuthorId] 28533 [AuthorName] Tarynne [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Colcannon 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/18/67/9/KLSeMGVlTSGC3xVRtmm5_Colcannon_2103.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/67/9/WN0IRAwEQcOmcKlNr02I_Colcannon_2097.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Potluck", "Halloween", "St. Patrick's Day", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "1", NA, "1", "1/2"] [RecipeIngredientParts] ["cabbage", "potato", "leeks", "milk", "ground mace", "butter"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 274.4 [FatContent] 17.2 [SaturatedFatContent] 10.7 [CholesterolContent] 46.4 [SodiumContent] 166.6 [CarbohydrateContent] 27.8 [FiberContent] 5.7 [SugarContent] 7.2 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain. Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
[Name] Campbell's Pan Roasted Chicken & Vegetable Pizza [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Campbell's Pan Roasted Chicken & Vegetable Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "1/8", "1", "1", "1"] [RecipeIngredientParts] ["boneless chicken breast", "garlic powder", "garlic", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.2 [FatContent] 24.2 [SaturatedFatContent] 9.5 [CholesterolContent] 79.6 [SodiumContent] 1211.4 [CarbohydrateContent] 43.7 [FiberContent] 2.0 [SugarContent] 2.1 [ProteinContent] 32.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["SPRAY medium skillet with vegetable cooking spray and heat over medium-high heat 1 min.", "Add chicken and cook 10 minutes or until browned, stirring often.", "Set chicken aside.", "Remove pan from heat.", "Spray with cooking spray.", "Reduce heat to medium.", "ADD vegetables and garlic powder.", "Cook until tender-crisp.", "Add soup and return chicken to pan.", "Heat through.", "SPREAD chicken mixture over shell to within 1/4\" of edge.", "Top with cheese.", "Bake at 450°F degrees for 12 minutes or until cheese is melted." ]
[Name] Veggie Bacon Quiche [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Veggie Bacon Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Breakfast", "Lunch/Snacks", "Pork", "Cheese", "Vegetable", "Meat", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "4 -5", "1", "1", "4", "1", "1", "2", NA] [RecipeIngredientParts] ["zucchini", "green bell pepper", "red bell pepper", "bacon", "onion", "cheddar cheese", "eggs", "evaporated milk", "coarse grain mustard", "flour", "parsley", "red pepper flakes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 323.9 [FatContent] 22.5 [SaturatedFatContent] 8.9 [CholesterolContent] 137.4 [SodiumContent] 374.8 [CarbohydrateContent] 18.2 [FiberContent] 1.1 [SugarContent] 1.6 [ProteinContent] 12.2 [RecipeServings] 8.0 [RecipeYield] 1 yummy quiche [RecipeInstructions] Precook piecrust in preheated 350-degree oven (prevents soggy crust]. In a large skillet, fry the bacon pieces until they are crisp. Set bacon aside to drain on paper towel, but do not discard bacon drippings. Sauté the onions, zucchini and peppers in the bacon drippings. Drain the vegetables well and put them in the precooked crust followed by cheese. Blend eggs, mustard, flour, and evaporated milk and pour the mixture into piecrust over other ingredients. Bake at 350 degrees for 50 minutes. After about 35 minutes of baking time, spread the cooked bacon pieces over the pie and sprinkle some more shredded cheese on top. Pie is cooked when knife comes out clean when inserted in pie. Let set for 5 minutes or so before cutting. Garnish as desired and serve hot, warm, or cold.
[Name] French Cake & Sauce ( Passed Down by Generations) [AuthorId] 30226 [AuthorName] Terry E [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this French Cake & Sauce ( Passed Down by Generations) recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Canadian", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1 1/2", "2 1/2", "1", "1", "3/4", "2", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking powder", "salt", "vanilla", "milk", "brown sugar", "boiling water", "butter", "flour", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 464.0 [FatContent] 15.7 [SaturatedFatContent] 9.5 [CholesterolContent] 81.5 [SodiumContent] 245.9 [CarbohydrateContent] 78.7 [FiberContent] 0.5 [SugarContent] 62.6 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix cake ingredients together in order; after adding each one, mix. In different bowl mix sauce ingredients together in order; after each one, mix. Pour cake mixture in GLASS 11x14-inch cake pan then sauce over top from side to side through the cake till all the sauce is used. Bake at 350°F degrees for 30-35 minutes. It looks like a lot of work but it's not and the end results is well worth it. ENJOY.
[Name] Shredded Barbecued Beef [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Shredded Barbecued Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["5", "1/2", "1/4", "2", "2 3/4", "1", "1", "1 -2"] [RecipeIngredientParts] ["brown sugar", "apple cider vinegar", "water", "catsup", "dry mustard", "onion", "minced garlic clove"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 580.9 [FatContent] 37.5 [SaturatedFatContent] 15.0 [CholesterolContent] 130.4 [SodiumContent] 729.3 [CarbohydrateContent] 24.4 [FiberContent] 0.5 [SugarContent] 22.0 [ProteinContent] 36.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Combine the beef, brown sugar, vinegar and water in 6 quart cast iron or other heavy ovenproof pot.", "Bake at 375°F for 3 hours.", "Remove from oven; cool.", "Remove all fat and any bones.", "Shred beef; return to pot.", "Add mixture of catsup, mustard, onion and garlic; stir to blend.", "Reduce oven temperature to 300°F and cook, covered, for up to 4 hours.", "Stir every half hour, adding more water/ catsup to keep moistened.", "Serve on buns with the onion and cheese.", "Yield: 12-14 servings." ]
[Name] Quick and Easy Chicken [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-02T08:38:00Z [Description] You can bake this dish with the rice or bake the chicken by itself and serve over cooked rice, pasta, or potatoes. Any cream soup will do. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1", "2", "1/4"] [RecipeIngredientParts] ["boneless chicken breast halves", "rice", "water", "sherry wine", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 648.6 [FatContent] 19.3 [SaturatedFatContent] 5.5 [CholesterolContent] 85.1 [SodiumContent] 574.4 [CarbohydrateContent] 83.9 [FiberContent] 1.4 [SugarContent] 0.7 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325F degrees.", "Brown the chicken in a nonstick skillet over medium heat about 5 minutes per side Spread the cooked rice evenly over the bottom of the prepared baking dish.", "Remove the chicken from the skillet and arrange it on top of the rice.", "Add the water to the skillet and bring it to a boil over high, scraping up any browned bits to deglaze it.", "Add the soup and sherry and stir until smooth.", "Pour the soup mixture over the chicken.", "Cover the dish tightly and bake in the preheated oven until tender, about 1 hour." ]
[Name] Spicy Tomato Steak [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT12M [TotalTime] PT52M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Spicy Tomato Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Polish", "European", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "2", "3", "1", "2", "1"] [RecipeIngredientParts] ["vinegar", "salt", "pepper", "flour", "tomatoes", "green chili", "garlic", "basil"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 174.8 [FatContent] 4.8 [SaturatedFatContent] 1.3 [CholesterolContent] 43.1 [SodiumContent] 435.5 [CarbohydrateContent] 13.8 [FiberContent] 2.1 [SugarContent] 5.3 [ProteinContent] 19.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine vinegar, salt, and pepper. Put steak in bowl, add vinegar solution and coat well. Cover and marinate for 30 minutes, drain. Coat steak with flour. In skillet cook steak in hot oil for 10 minutes, turning to brown evenly. Add remaining ingredients. Cover and simmer for 40 minutes.
[Name] Crock Pot Mocha Hot Spot [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-02-02T08:38:00Z [Description] I haven't tried this yet, but it sounded so good I had to post it! Imagine coming home from an afternoon in the snow to this, waiting and ready for you! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Canadian", "Kosher", "Christmas", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1/4", "1/2", NA, NA] [RecipeIngredientParts] ["brewed coffee", "Kahlua", "chocolate"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 85.6 [FatContent] 1.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 38.0 [CarbohydrateContent] 10.7 [FiberContent] 0.2 [SugarContent] 10.0 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 8 1/2 cups [RecipeInstructions] In a crock pot, combine the coffee, chocolate drink powder, coffee whitener and liqueur; stir well. Cover and cook on Low for at least 3 hours, until hot. Pour into mugs and garnish with whipped cream and chocolate, if desired.
[Name] My Grandmothers Prune Cake [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-02T08:38:00Z [Description] I love this recipe because it reminds me of my grandmother and it smells so good cooking. It's also delicious and a family favorite. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1 1/2", "1", "3", "1", "1"] [RecipeIngredientParts] ["flour", "salt", "baking soda", "allspice", "cinnamon", "sugar", "eggs", "prune"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 454.3 [FatContent] 25.6 [SaturatedFatContent] 3.6 [CholesterolContent] 52.9 [SodiumContent] 393.4 [CarbohydrateContent] 53.2 [FiberContent] 2.7 [SugarContent] 31.1 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Place flour, salt, soda, allspice, cinnamon and sugar in mixing bowl. add the oil and the eggs and mix until well blended. Add the prunes and beat throughly. Add the nuts and stir well. Pour into a lightly greased and floured 9\" tube pan. Bake at 300 for 1 hour and 45 minutes and remove from pan. Cool on rack until completely cool. I got this recipe from my grandmother but I think she may have gotten it from Humko oil as it used the brand name. I don't know if the company is still in business but the cake sure is. It's definitely a keeper!
[Name] Baked Halibut [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Baked Halibut 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/18/68/8/pCEOqcWcS6aM1NlPLx1V_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/68/8/picXOJxHx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/68/8/picR605FI.jpg"] [RecipeCategory] Halibut [Keywords] ["High Protein", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "1/2", "1/2"] [RecipeIngredientParts] ["halibut fillets", "butter", "parsley", "garlic powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 58.0 [Calories] 313.4 [FatContent] 11.2 [SaturatedFatContent] 5.7 [CholesterolContent] 111.3 [SodiumContent] 737.6 [CarbohydrateContent] 13.9 [FiberContent] 1.0 [SugarContent] 1.2 [ProteinContent] 37.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place fillets in 11x7 in. baking pan. Combine all other ingredients and sprinkle over fish. Bake at 350* for 25 minutes.
[Name] Ambrosia [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Ambrosia recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "1/4", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["instant vanilla pudding", "milk", "honey", "vanilla", "banana", "mandarin oranges", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 576.1 [FatContent] 33.3 [SaturatedFatContent] 19.9 [CholesterolContent] 98.6 [SodiumContent] 434.0 [CarbohydrateContent] 67.0 [FiberContent] 3.9 [SugarContent] 52.4 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend the pudding and milk. Add honey,orange rind and vanilla. Fold in whipprd cream. Gently stir in remaining ingredients. Chill.
[Name] Baked Chicken with Broccoli & Rice [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-02T08:38:00Z [Description] This is another recipe I make quite often. Especially when I am busy. I can throw this in the oven and do a hundred other things while it bakes. Delicious, too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/69/0/picUbJpRN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/69/0/pic620JLG.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1 1/2", "3/4", NA, NA] [RecipeIngredientParts] ["chicken breast halves", "chicken legs", "water", "long grain rice", "pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 251.3 [FatContent] 6.9 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 50.1 [CarbohydrateContent] 27.7 [FiberContent] 0.5 [SugarContent] 0.0 [ProteinContent] 17.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove skin from chicken if desired. In an 8-cup (2L] oblong baking dish, combine soup, water and rice. Arrange chicken on rice mixture; sprinkle with pepper and paprika. Bake at 375 without cover for 50-60 minutes or until chicken is no longer pink and rice is tender. Garnish with parsley if desired.
[Name] Shrimp Scampi with Spaghetti and Zucchini [AuthorId] 3288 [AuthorName] TishT [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-02T08:38:00Z [Description] You can mix the zucchini and shrimp together if you want before serving. I like the difference in the textures when you look at it but it is not necessary. Enjoy [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Vegetable", "European", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "5", "1", "1/4", "2", "1/4", "1", "8", "8", NA, "1 1/2"] [RecipeIngredientParts] ["green onion", "extra virgin olive oil", "garlic", "lemon juice", "salt", "fresh parsley", "lemon, zest of", "Tabasco sauce", "zucchini", "spaghetti", "lemon wedge", "shrimp"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 424.1 [FatContent] 5.6 [SaturatedFatContent] 1.0 [CholesterolContent] 259.2 [SodiumContent] 408.9 [CarbohydrateContent] 47.9 [FiberContent] 2.7 [SugarContent] 2.2 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean shrimp and pat them dry. Set aside. Melt the margarine in a skillet over medium heat. Stir in the green onion, olive oil, garlic, lemon juice, and salt, and cook until bubbly. Add the shrimp and cook, stirring constantly, until the shrimp turn pink, about 2 minutes. Stir in the parsley, lemon zest and tabasco. Remove the shrimp with a slotted spoon to a bowl. Add the zucchini and stir fry over heat until tender, about 2 minutes. Serve about 1/2 cup of zucchini, 1/2 cup of shrimp over the spaghetti. Garnish with lemon wedges if desired. Serve.
[Name] Garlic Rosemary Mashed Potatoes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Garlic Rosemary Mashed Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Cheese", "Vegetable", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "1/2", "1/4 - 3/8", NA, NA] [RecipeIngredientParts] ["potatoes", "garlic", "parmesan cheese", "margarine", "fresh rosemary", "dried rosemary", "salt", "ground black pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 337.5 [FatContent] 7.2 [SaturatedFatContent] 3.0 [CholesterolContent] 12.5 [SodiumContent] 269.8 [CarbohydrateContent] 57.5 [FiberContent] 7.2 [SugarContent] 2.6 [ProteinContent] 12.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place potatoes and garlic in saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain. Return potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter and rosemary; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.
[Name] Zucchini Chocolate Cake [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-02T08:38:00Z [Description] Don't you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/69/3/JjGT5VQR6plxoYCu63FA-150-zucchini-cake-warm.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18693/ZhNZOq1QlqDxnyuKfQ8U_IMG_2841.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/18693/hvJE9yzlQIGS1fvU4hCg_zucchini%20cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/69/3/gM7tnWa1TZqN6STtxVO8_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/69/3/OZaIHcomQy2jGjmDO9Qo-114-zucchini-cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/69/3/Ij8FOXqQviUfg82HqxUv-097-zucchini-cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/69/3/picEwP3qM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/69/3/picBLJkvX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/69/3/picto2QUP.jpg" ] [RecipeCategory] Dessert [Keywords] ["Vegetable", "Potluck", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 3/4", "2", "1/2", "1", "1/4", "2 1/2", "1", "1", "2", "3/4", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "buttermilk", "vanilla", "flour", "baking soda", "salt", "zucchini", "chocolate chips", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 137.0 [Calories] 310.2 [FatContent] 16.3 [SaturatedFatContent] 5.7 [CholesterolContent] 34.5 [SodiumContent] 261.7 [CarbohydrateContent] 39.1 [FiberContent] 1.5 [SugarContent] 24.1 [ProteinContent] 4.0 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Cream butter then add oil and sugar; mix. Add next 8 ingredients; mix well. Fold in the chips and nuts by hand. Put in a greased and floured 9 x 13 pan. Bake at 325° for 1 hour or until done.
[Name] Orange Angel Cake [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-02T08:38:00Z [Description] A great change from plain angel cake. This came from The Dallas Morning News food section years ago. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/69/4/pic0SpqKZ.jpg" [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1/3"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 141.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 184.8 [CarbohydrateContent] 32.2 [FiberContent] 0.1 [SugarContent] 16.7 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 1 10 [RecipeInstructions] Follow directions on box using the orange juice in place of the water called for. After pouring into pan, sprinkle with slivered almonds. Bake following instruction on box. Cool as directed. Serve plain or lightly iced. • Variations: Limeade or lemonade equally as good as orange juice.
[Name] Strawberry Pie [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Strawberry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Cheese", "Berries", "Fruit", "Summer", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["cream cheese", "sugar", "vanilla", "strawberry slices", "Cool Whip", "confectioners' sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 199.9 [FatContent] 14.1 [SaturatedFatContent] 9.5 [CholesterolContent] 35.6 [SodiumContent] 98.9 [CarbohydrateContent] 16.6 [FiberContent] 0.5 [SugarContent] 15.0 [ProteinContent] 2.7 [RecipeServings] 7.0 [RecipeYield] 1 pie [RecipeInstructions] Combine cream cheese, sugar and vanilla. Mash 3/4 cup of strawberries and add to the cream cheese mixture. Combine the cool whip and confectioners sugar and fold into the cream cheese mixture. Put into a pie shell and top with the remaining strawberries.
[Name] Chocolate Mint Dessert [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Chocolate Mint Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "14", "1/4", "1"] [RecipeIngredientParts] ["instant chocolate pudding mix", "milk", "chocolate Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.3 [FatContent] 11.7 [SaturatedFatContent] 4.2 [CholesterolContent] 17.1 [SodiumContent] 623.3 [CarbohydrateContent] 55.0 [FiberContent] 2.0 [SugarContent] 28.5 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare pudding as per. directions. Reserve 2 Tbsp crushed cookies. Add remaining cookies to pudding. Spoon into bowl. Top with reserved cookies and candy canes.
[Name] Cukes and Pasta Salad [AuthorId] 27395 [AuthorName] Manda [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-02T08:38:00Z [Description] Great, simple pasta salad with a different taste; nice for a change of pace. I usually double or triple this recipe because it goes SOOO fast! The dressing is very tasty, not too sweet and not too sour...just plain GOOD!! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Lactose Free", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins", "Refrigerator", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "6", "1/4", "3", "3/4", "3/4", "1/4 - 1/2", "1/4", "1/8"] [RecipeIngredientParts] ["cucumber", "onion", "sugar", "water", "vinegar", "prepared mustard", "dried parsley flakes", "black pepper", "salt", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 238.4 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 16.0 [SodiumContent] 318.5 [CarbohydrateContent] 54.8 [FiberContent] 1.2 [SugarContent] 39.5 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook noodles according to pkg. Drain and rinse in cold water. Place in bowl, and add cucumber and onion. Combine remaining ingredients in bowl and whisk together. Pour over noodle mixture and toss to coat. Cover and refrigerate at least one hour. Mix well before serving.
[Name] Grandma's Famous Potato Salad [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-02T08:38:00Z [Description] Make and share this Grandma's Famous 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/18/69/8/picuqgonC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/69/8/picGd7fVB.jpg"] [RecipeCategory] Potato [Keywords] ["Grains", "Vegetable", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1/2", "2", "2", "1/3", "1", "1/4", "1/2", "6"] [RecipeIngredientParts] ["sour cream", "mustard", "ground pepper", "fresh parsley", "vinegar", "sugar", "mayonnaise", "potatoes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 289.7 [FatContent] 11.7 [SaturatedFatContent] 6.7 [CholesterolContent] 29.9 [SodiumContent] 89.2 [CarbohydrateContent] 41.7 [FiberContent] 5.2 [SugarContent] 4.1 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut potatoes into cubes about 1inch squares. Boil potatoes until soft, but not mushy! Let cool, while mixing all ingredients except the mayonnaise. Blend in mayo last. Pour mixture over potatoes and lightly toss. Refrigerate before serving.
[Name] Grandmother Lilly Mae's Southern Sweet [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2002-02-02T08:39:00Z [Description] This dessert has it all, rich creamy texture with a sweetness that can cool you down on a nice hot summer day, or relax you in front of a warm fireplace on a cold winter's night. For any time of the day, whatever season it is, try this recipe. Just as the name suggest, just DUMP everything into a large bowl, blend well, refrigerate, and serve. It's sure to please the pallet. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Frozen Desserts", "Dessert", "Low Protein", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["maraschino cherries", "pecans", "marshmallows", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.4 [FatContent] 13.8 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 46.0 [CarbohydrateContent] 62.3 [FiberContent] 2.4 [SugarContent] 49.0 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Note: If you cannot find white marshmallows, colorful ones may be substituted.", "Dump all of the ingredients into a large bowl.", "Mix well until all ingredients are evenly distributed throughout. (You want to get the same amount in every bite].", "Refrigerate for 2-4 hours or however long it takes the whipped cream to set back to its firm state.", "In an dessert bowl place a serving-sized spoonful in middle of bowl.", "If any fruit leftover sprinkle a little on top, for a fresh taste of fruit." ]
[Name] Wonderful Sugar Cookies [AuthorId] 29813 [AuthorName] Lisa in Oregon [CookTime] PT9M [PrepTime] PT8M [TotalTime] PT17M [DatePublished] 2002-02-02T08:40:00Z [Description] Make and share this Wonderful Sugar Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/70/0/picY6KRRm.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1", "2 1/2", "1", "1"] [RecipeIngredientParts] ["powdered sugar", "butter", "margarine", "vanilla", "egg", "flour", "baking soda", "cream of tartar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 178.2 [FatContent] 9.6 [SaturatedFatContent] 5.9 [CholesterolContent] 35.0 [SodiumContent] 132.3 [CarbohydrateContent] 21.1 [FiberContent] 0.4 [SugarContent] 8.9 [ProteinContent] 2.0 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugars together; add egg, vanilla and almond extract. Combine flour, baking soda, cream of tartar and add dry mixture, mix all together. Bake at 350° for about 6-9 minutes.
[Name] Sassy's Butternut Squash Soup [AuthorId] 20214 [AuthorName] Sassy Sandra [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-02T08:40:00Z [Description] This recipe is a big hit with everyone - young and old alike! It's actually a Kraft recipe that we have adjusted to our liking! It's great for a cold winter's supper with some nice sourdough bread, or great as an appetizer for a gourmet meal.Very low fat, and no one will ever even know! Enjoy....... [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["White Rice", "Rice", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "30", "4", "1/2", NA, "1 -2", "1 1/2"] [RecipeIngredientParts] ["onion", "carrot", "celery", "water", "Minute Rice", "nutmeg", "milk"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 243.7 [FatContent] 5.6 [SaturatedFatContent] 2.8 [CholesterolContent] 17.1 [SodiumContent] 280.8 [CarbohydrateContent] 41.0 [FiberContent] 4.4 [SugarContent] 8.0 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine onion,carrot and celery in a large pot with 2 cans of chicken stock and add 3 cans full of water (30 oz in total].", "Bring to a boil and cook about 8 minutes, or until veggies are tender.", "Add butternut squash, minute rice, salt and pepper.", "Cook over medium heat 10-15 minutes or until squash is tender.", "Add the milk and nutmeg.", "Puree soup in batchs using a blender or food processor.", "Return to pot and gently heat on low until warm.", "Very yummy and very low fat!", "(Even the kids will love it!]." ]
[Name] Quick Tortellini Soup [AuthorId] 9133 [AuthorName] Cyberspace Monkey [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-02-02T08:42:00Z [Description] Make and share this Quick Tortellini Soup recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Potluck", "Winter", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "1 1/2", "4", "6", "1", "1/2", "3 -4", NA, "3/4", "1/2"] [RecipeIngredientParts] ["diced tomato", "fresh basil", "dried basil", "garlic", "celery", "carrots", "onion", "kernel corn", "savory"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.2 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 3.6 [SodiumContent] 483.9 [CarbohydrateContent] 25.6 [FiberContent] 4.2 [SugarContent] 12.0 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook onion in a bit of butter until transparent add rest of ingredient and cook until tender. This is a quick soup to make and tastes very good. I had this soup at a friends house one night. Thanks to Cindy Newton for this one, it's a great recipe. Great on a cold winters night! Enjoy.
[Name] Vermont Country Baked Ham from Governor Howard Dean, M.D. [AuthorId] 30185 [AuthorName] Blues [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2002-02-02T08:42:00Z [Description] I found this recipe while browsing the web looking for ideas for a dinner party. I was very impressed and everyone loved it! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/70/3/o3njxVRTpSw7Yq1SMSJ5_IMG_0025.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/70/3/picdwN11e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/70/3/qxc1NqTxaebkNo27KuWA_1E58C03A-6057-436A-A052-9F33327E4A96.jpeg"] [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Canadian", "Winter", "Christmas", "Weeknight", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["ham", "sweet apple cider", "raisins", "dry mustard", "powdered clove", "water"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 473.4 [FatContent] 14.4 [SaturatedFatContent] 4.7 [CholesterolContent] 118.1 [SodiumContent] 3463.8 [CarbohydrateContent] 34.7 [FiberContent] 2.8 [SugarContent] 26.2 [ProteinContent] 51.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Simmer ham in cider for 2 hours. Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water. Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees. Baste frequently. Make thickened gravy of cider raisin drippings.
[Name] Rösti (Bernese Fried Potatoes) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-02T08:42:00Z [Description] Make and share this Rösti (Bernese Fried Potatoes) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "Swiss", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", NA] [RecipeIngredientParts] ["potatoes", "onion", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 190.5 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.8 [CarbohydrateContent] 43.5 [FiberContent] 5.5 [SugarContent] 3.4 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Parboil the potatoes, leaving their skins on. Peel, and grate coarsely. Lightly fry the onions, adding the bacon cut into small pieces and continue to fry until golden brown. Add the potatoes to the onion and bacon mixture. Turn carefully from time to time whilst frying, until the\"Rösti\" is crisp.
[Name] Raspberry Cupcakes [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-02T09:34:00Z [Description] A fabulous dessert that requires no cooking and is easy to make. Young people love this dessert and especially when the weather is warm. I found this recipe in an old cookbook and then modified to the new products that we have today to make them tastier. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/70/5/picmmToGV.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Raspberries", "Cheese", "Berries", "Fruit", "Canadian", "Kid Friendly", "< 30 Mins", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4", "3", "3/4", "4", "10 1/2", "1"] [RecipeIngredientParts] ["pecans", "butter", "fresh raspberries", "frozen raspberries", "fat free cream cheese", "non-dairy whipped topping"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 82.5 [FatContent] 6.4 [SaturatedFatContent] 3.4 [CholesterolContent] 8.8 [SodiumContent] 101.8 [CarbohydrateContent] 4.8 [FiberContent] 0.8 [SugarContent] 2.9 [ProteinContent] 2.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well. Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom. Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping. In a mixing bowl, beat cream cheese until fluffy. Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended. Fold in whipped topping. Spoon evenly into the 12 paper-lined cups. Place the 12 cup tray into the freezer compartment for at least 5 hours or longer. Remove from freezer and remove paper liner. Invert cakes and place on serving plates. Serve frozen with a spoonful of remaining raspberry puree'. If desired, garnish with a few fresh whole raspberries.
[Name] BBQ Beef Sandwiches [AuthorId] 27395 [AuthorName] Manda [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2002-02-02T09:34:00Z [Description] My aunt's recipe...a family fave. Great because you can prepare everything the day before, and just pop it in the oven an hour before guests are expected. The guys LOVE this one! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Weeknight", "Roast", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3 -5", "1", "1", "1", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["ketchup", "onion", "water", "salt", "Worcestershire sauce", "vinegar", "brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 498.7 [FatContent] 33.4 [SaturatedFatContent] 13.5 [CholesterolContent] 117.4 [SodiumContent] 770.7 [CarbohydrateContent] 16.4 [FiberContent] 0.3 [SugarContent] 14.5 [ProteinContent] 31.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook roast until tender (3 hours or so]. Let cool and shred meat. Mix sauce ingredients and pour over meat. Cook in oven at 350 degrees for 1 hour. Best when roast is cooked, shredded, and mixed with sauce the day before so flavors blend. Store in refrigerator, then bake before serving. Serve with large, crusty italian rolls.
[Name] Copper Pennies [AuthorId] 27395 [AuthorName] Manda [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-02T09:34:00Z [Description] Great, healthy side-dish to keep on hand in the refrigerator. Good for lunch, with a sandwich. Sweet and tangy taste...great way to get your "Five A Day"!! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Refrigerator", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3/4", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["carrots", "green pepper", "onion", "vinegar", "sugar", "Worcestershire sauce", "salt", "pepper", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 242.6 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 524.0 [CarbohydrateContent] 58.4 [FiberContent] 5.7 [SugarContent] 46.3 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice and cook carrots. Cool. Add green pepper and onion. In medium bowl, mix together tomato soup, vinegar, sugar, worchestershire sauce, salt, pepper, and garlic powder. Pour over vegetables and chill overnight. Will keep for up to a month in refrigerator.
[Name] Strawberries with Balsamic Vinegar [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-02T09:34:00Z [Description] Make and share this Strawberries with Balsamic Vinegar recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "5", "2", "12"] [RecipeIngredientParts] ["fresh strawberries", "fresh mint leaves", "creme de cassis"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 101.2 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 39.9 [CarbohydrateContent] 19.3 [FiberContent] 1.8 [SugarContent] 7.2 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] 12 half strawberries [RecipeInstructions] Hull strawberries, rinse and cut in half. Place in a glass bowl and sprinkle with balsamic vinegar. Add mint strips and toss lightly. Add grenadine or creme de cassis and stir gently. Serve as an appetizer with vanilla wafer cookies. Grenadine is a sweet, pomegranate-flavored syrup used to color and flavor drinks and desserts. It sometimes contains alchohol. Creme de Cassis is a black-currant-flavored liqueur.
[Name] Malaysian Curried Prawns [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-02T09:34:00Z [Description] The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate--then it would serve 8. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/70/9/piceFITio.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/70/9/picXCx6bV.jpg"] [RecipeCategory] Sauces [Keywords] ["Asian", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["24", "1/2", "4", "4", "1", "1/4", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "garlic cloves", "dry white wine", "curry paste", "tomatoes", "butter", "flour", "coconut milk", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 312.9 [FatContent] 28.1 [SaturatedFatContent] 22.9 [CholesterolContent] 60.6 [SodiumContent] 277.7 [CarbohydrateContent] 8.8 [FiberContent] 1.0 [SugarContent] 1.2 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Melt 1 tbsp butter in a saucepan.", "Add onion and sauté until transparent.", "Add garlic and sauté for 1-2 minutes.", "Add flour and stir until fully incorporated, add ketchup, stir.", "Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.", "Add wine and curry paste and tomatoes.", "Stir and simmer 10-15 minutes.", "While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns].", "Add sauce and serve at once over rice or noodles." ]
[Name] Maryland Crab Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT12M [TotalTime] PT12M [DatePublished] 2002-02-02T11:04:00Z [Description] Make and share this Maryland Crab Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Crab", "Cheese", "Fruit", "Vegetable", "Kid Friendly", "Free Of...", "Potluck", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "4", "12", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["celery", "green onion", "green pepper", "black olives", "cheddar cheese", "plain yogurt", "sugar", "lemon juice", "dill weed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.0 [FatContent] 4.6 [SaturatedFatContent] 2.5 [CholesterolContent] 24.5 [SodiumContent] 362.1 [CarbohydrateContent] 3.7 [FiberContent] 0.6 [SugarContent] 2.6 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] 48 oz., approximately [RecipeInstructions] Put all the ingredients through a blender or food processor and mix well. Serve with crackers. Refrigerate leftovers, if there are any!
[Name] Spicy Shrimp and Bacon [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-02T11:04:00Z [Description] Make and share this Spicy Shrimp and Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1/2", NA, "4", "1/4", "1/2", "2", "1", "1", "1/4", "1", "6", "4", "4"] [RecipeIngredientParts] ["salt", "milk", "water", "grits", "white cheddar cheese", "heavy cream", "bacon", "salt", "black pepper", "ground cumin", "paprika", "cayenne", "self rising flour", "shrimp", "green onions", "garlic", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 905.9 [FatContent] 41.3 [SaturatedFatContent] 17.5 [CholesterolContent] 428.2 [SodiumContent] 2065.3 [CarbohydrateContent] 61.3 [FiberContent] 3.5 [SugarContent] 2.3 [ProteinContent] 70.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, stir the grits and salt into the boiling milk/water mixture. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Add white cheddar, grated and thin with a little cream, if too thick. Fry the bacon in a large heavy skillet over medium heat. With slotted spoon, remove the bacon and drain on paper towels, reserving the fat in the pan. Combine the salt, pepper, cumin, paprika, and cayenne and flour in a bowl. Add the shrimp and toss to coat evenly. Heat the bacon fat over high heat. Saute the shrimp and garlic, 1 to 2 minutes. Toss in green onions and reserved bacon and cook 1 minute longer. Remove from heat and stir in the lime juice. Spoon over pool of grits on oversized dinner plate. Garnish perimeter of plate with cooked corn and pimento.
[Name] Chocolate Ice Cream & Raspberry Flavored Cheesecake Dipped i [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2002-02-02T11:04:00Z [Description] Chocolate, fruit and ice cream. Another cream cheese variation of mine that I know you'll just love! Eat by itself -or- with the raspberry sauce with a little dollop of whip cream. Mmm, you'll be dreaming about this dessert even hours after you've fell asleep! [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Cheesecake", "Dessert", "Raspberries", "Berries", "Fruit", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["graham cracker pie crust", "Philadelphia Cream Cheese", "sugar", "raspberry Jell-O gelatin", "chocolate ice cream", "frozen raspberries", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 635.9 [FatContent] 30.0 [SaturatedFatContent] 15.6 [CholesterolContent] 37.7 [SodiumContent] 297.1 [CarbohydrateContent] 93.8 [FiberContent] 4.2 [SugarContent] 80.2 [ProteinContent] 6.7 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] NOTE: You may add 1/2 pack of any flavor of Jello gelatin to cream cheese for another flavor variation. And also you may use any flavored ice cream of your choice. Prepare graham cracker crust as instructions define and set in refrigerator until cream cheese is ready. If cream cheese is softened then in a blender mix to break up, then add sugar and mix until blended. Add half pack of of Jello mix to cream cheese, blend until cream cheese has an even color. Refrigerate for at least 1 hour in an 8x9 inch baking pan. Making sure your ice cream is softened, not melted add 1 pint of your favorite chocolate ice cream on top of the cream cheese mixture. Refrigerate for at least 1 hour or at least until ice cream is firm. Take your cream cheese out of the fridge and empty contents out of pan (if you need help take a torch and set flame all over bottom until you are sure it is ready to move. Make sure you keep torch moving so the graham cracker crust wont burn]. If you don't have a torch or have one but do not feel comfortable using one just make a Ban Marie with a larger baking dish. That is simply placing your dish for about 1 minute inside another larger one with hot boiling water resting around it. Be sure not to set it there to long less your dish will melt. Melt your chocolate using a double boiler until smooth adding (if you want to] 2 tbsp of butter to insure that your chocolate wont crack while cooling. If cheese cake can be removed from pan then cut into 9 individual even pieces. Set cheese cakes on top of wire rake setting on top of a cake pan or cookie sheet. You must allow space for the chocolate to drip. Make sure all sides are covered as even as possible. Refrigerate until cheese cakes are set firm to your liking. At least 1 hour in the coolest part of your refrigerator. In a sauce pot add your frozen raspberries and 4 tablespoons of super fine granulated sugar (or whatever sugar you can find EXCEPT POWDERED SUGAR]. Cook for 10 minutes or until raspberries are completely softened. TO SERVE: In a dessert bowl add a cream cheese and chocolate ice cream square and drizzle raspberries around it, with tiny dollops of whip cream on top. Or, On a pie plate add your cheesecake square a dollop of whip cream on top and a spoonful of heated raspberries in they're sauce on top of the whipped cream. Or, Just eat plain for a lighter dessert. NOTE: If you do not have a double boiler you may use a microwave. However to prevent chocolate from burning take a regular sauce pot fill it about 1 quarter of the way full with water and boil it until boiling rapidly. Take a glass bowl and set on top of sauce pot, add your chocolate and mix with a plastic spatula (the kind you ice cakes with]. However any utensil will do. CAUTION: MAKE SURE THE GLASS BOWL YOU USE ISN'T COMBUSTIBLE!

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