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[Name] Italian Meatball Soup [AuthorId] 28192 [AuthorName] sea critter [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-02T13:04:00Z [Description] found this recipe in food section of local newspaper from Associated Press. It is fast and quite tasty. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/3"] [RecipeIngredientParts] ["ready-to-serve beef broth", "Italian-style diced tomatoes", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 157.7 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 837.7 [CarbohydrateContent] 29.9 [FiberContent] 6.3 [SugarContent] 4.1 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Bring to a boil. Reduce heat; simmer 8-10 minutes or until pasta is tender. Serve with Shredded parmesan cheese if desired.
[Name] Chocolate Peanut Butter Sandwich Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-02T13:04:00Z [Description] Make and share this Chocolate Peanut Butter Sandwich 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/18/71/4/picRYuxWU.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1"] [RecipeIngredientParts] ["peanut butter", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 52.7 [FatContent] 4.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.4 [SodiumContent] 34.1 [CarbohydrateContent] 2.3 [FiberContent] 0.5 [SugarContent] 1.5 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] Spread peanut butter on half the crackers. Top with the rest of the crackers. Chill. Melt chocolate and shortning in double boiler. Dip sandwiches, and put on wax paper to harden.
[Name] Unstuffed Cabbage [AuthorId] 26234 [AuthorName] nancyal [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-02T13:04:00Z [Description] Make and share this Unstuffed Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "6", "1 1/4"] [RecipeIngredientParts] ["onion", "rice", "cabbage", "water"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 212.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 22.7 [CarbohydrateContent] 47.3 [FiberContent] 3.8 [SugarContent] 4.5 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the ground beef and onion in a large nonstick skillet on low heat until meat is no longer pink. Add rice, sauce, cabbage, and water. Salt and pepper to taste. Bring this up to a boil, lower heat and cover and simmer on low heat for 20 minutes. Being Italian, I usually use my own homemade sauce when I make this. I just measure 26 oz.
[Name] Mom's Cake [AuthorId] 26234 [AuthorName] nancyal [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-02T13:04:00Z [Description] Make and share this Mom's Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/71/6/picwP2gr0.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["chocolate pudding mix", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 208.8 [FatContent] 10.6 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 229.8 [CarbohydrateContent] 29.6 [FiberContent] 2.0 [SugarContent] 17.9 [ProteinContent] 2.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Cook the pudding according to the package directions. Add the dry cake mix to the cooked pudding and mix well. Pour into a greased and floured 8x12 inch pan. Pour chips and nuts over the top. Bake at 350 degrees for 1/2 hour I have also made this using a white or yellow cake mix and butterscotch pudding. Use butterscotch chips for the top. I also omit the nuts if I make it for my family, as 2 of us are allergic to nuts.
[Name] Scots Pancakes - a/k/a "Dropped Scones" [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-02T13:04:00Z [Description] Scots pancakes are cooked on a hot griddle and are entirely different from crepes (also known as pancakes in Britain) [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Lunch/Snacks", "Grains", "Scottish", "European", "Kid Friendly", "< 30 Mins", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["plain white flour", "bicarbonate of soda", "salt", "caster sugar", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.1 [FatContent] 8.6 [SaturatedFatContent] 1.4 [CholesterolContent] 52.9 [SodiumContent] 686.7 [CarbohydrateContent] 46.5 [FiberContent] 1.5 [SugarContent] 3.4 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 12 Dropped Scones [RecipeInstructions] Heat the griddle and grease lightly. Sift all the flour and bicarbonate of soda into a bowl. Add in the castor sugar, oil, egg and a little milk. Stir into the flour and add enough milk to make a thick creamy mixture, approximately the consistency of very thick whipping cream. Drop spoonfuls of the mixture onto the hot griddle and cook until they bubble on top. Turn and cook on the other side until golden brown. While cooking the rest of the mixture store the cooked pancakes between a small folded towel. Serve the warm pancakes with butter and preserves. In the unlikely event of there being any left-overs, they should be kept in an air tight container.
[Name] Idaho Potato Cake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-02T13:04:00Z [Description] Make and share this Idaho Potato Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "mashed potatoes", "vanilla", "flour", "baking soda", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 455.7 [FatContent] 23.3 [SaturatedFatContent] 11.3 [CholesterolContent] 79.1 [SodiumContent] 365.1 [CarbohydrateContent] 57.2 [FiberContent] 2.2 [SugarContent] 34.3 [ProteinContent] 6.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa, and baking soda. Add alternately with milk, blending well. Stir in nuts. Bake in greased 13x9 pan for 45 minutes at 350F degrees.
[Name] &quot;payday&quot; Candy Bar Squares [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-02T13:38:00Z [Description] Make and share this &quot;payday&quot; Candy Bar Squares 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/18/71/9/picaihVH7.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "High Protein", "High In...", "Potluck", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "1", "2"] [RecipeIngredientParts] ["salted peanuts", "butter", "sweetened condensed milk", "miniature marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 310.6 [FatContent] 20.2 [SaturatedFatContent] 5.0 [CholesterolContent] 6.9 [SodiumContent] 293.2 [CarbohydrateContent] 25.1 [FiberContent] 2.9 [SugarContent] 18.1 [ProteinContent] 10.7 [RecipeServings] 24.0 [RecipeYield] 1 pan [RecipeInstructions] Put half the peanuts in lightly greased 11x7 pan. Melt butter and chips on low. Remove from heat. Add milk and marshmallows. Stir well. Pour over peanuts. Sprinkle with remaining peanuts. Chill and cut into bars.
[Name] Greek Pasta with Shrimp [AuthorId] 9580 [AuthorName] Richard-NYC [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-02T13:38:00Z [Description] I came across a version of this recipe while flying home from a business trip. The fact that the sauce wasn't cooked was what hooked me into trying it. It is very easy to make and also makes a nice presentation. Because the sauce isn't cooked using the best ingredients is essential. It is also great made with fresh summer vine ripened tomatoes! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/72/0/pic24qEbk.jpg" [RecipeCategory] Greek [Keywords] ["European", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "2", "1", "1", "1", "8"] [RecipeIngredientParts] ["plum tomatoes", "olive oil", "garlic", "fresh dill", "kalamata olive", "shrimp", "pasta", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 593.4 [FatContent] 22.2 [SaturatedFatContent] 8.0 [CholesterolContent] 182.9 [SodiumContent] 822.6 [CarbohydrateContent] 65.4 [FiberContent] 4.8 [SugarContent] 6.5 [ProteinContent] 32.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine tomatoes, 2 tbs. of the olive oil, garlic,dill, and olives in large glass bowl. Let sit for an hour. Note: You don't cook the sauce. Boil pasta according to package directions. While pasta is boiling saute shrimp in 2 tbs of olive oil until pink and opaque. Toss drained pasta with sauce, shrimp, and feta cheese.
[Name] Soft Chewy Raisin Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2002-02-02T13:38:00Z [Description] Make and share this Soft Chewy Raisin 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/18/72/1/pic0Jixyk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/72/1/pice5A9eL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/72/1/picYmD9Gr.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1 3/4", "2", "1 1/2", "3 1/2", "1", "1", "1", "3/4", "1/2", "3/4"] [RecipeIngredientParts] ["raisins", "water", "shortening", "sugar", "eggs", "vanilla", "flour", "baking powder", "baking soda", "salt", "cinnamon", "nutmeg", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1062.5 [FatContent] 46.3 [SaturatedFatContent] 10.2 [CholesterolContent] 62.0 [SodiumContent] 690.5 [CarbohydrateContent] 155.0 [FiberContent] 5.0 [SugarContent] 87.7 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Put raisins and water in small saucepan. Bring to a boil, cook on low 4 min, set aside. Cream shortning, gradually add sugar. Add eggs and vanilla. Mix dry ing. Gradually add to creamed mixture. Blend well. Stir in nuts and raisins with juice. Drop by teaspoons on greased sheets. Bake at 350F degrees for 12 minutes.
[Name] Scottish Beef in Whisky Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-02T13:38:00Z [Description] This quick-cooking dish requires prime meat. The whisky liqueur will reduce to a sweet glistening glaze. The creamy sauce has a delicious boozy flavour. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "Meat", "Scottish", "European", "Very Low Carbs", "Free Of...", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "3", "5", NA] [RecipeIngredientParts] ["butter", "onion"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 686.1 [FatContent] 48.7 [SaturatedFatContent] 21.3 [CholesterolContent] 199.9 [SodiumContent] 147.7 [CarbohydrateContent] 4.3 [FiberContent] 0.5 [SugarContent] 1.6 [ProteinContent] 48.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the beef up into thin strips. Melt the butter in a medium frying pan. Add the beef strips and onion and cook for 5-10 minutes, until the beef is brown and cooked to taste. Stir in the liqueur and cream. Heat gently to reduce liquid slightly. Serve at once with vegetables.
[Name] Easy Raisin Bars [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT12M [TotalTime] PT12M [DatePublished] 2002-02-02T13:38:00Z [Description] Make and share this Easy Raisin Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/4", "5", "1", "1/2", "1/2"] [RecipeIngredientParts] ["miniature marshmallows", "margarine", "raisins", "walnuts", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.6 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 28.0 [CarbohydrateContent] 12.9 [FiberContent] 0.5 [SugarContent] 7.2 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 24 Bars [RecipeInstructions] Microwave marshmallows and margarine on low till melted. Stir well. Mix in the cereal, raisins, walnuts, and cinnamon. Pat into a greased 13x9 pan. Cool. Cut into bars.
[Name] Sanders [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-02-02T13:38:00Z [Description] This is a recipe specially meant for leftover, underdone beef. It produces something like miniature shepherd's pies, and is very quickly made. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Potato", "Grains", "Vegetable", "Meat", "Scottish", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "2", "1/2", NA, "6", "1/2", "1", "1", "1", NA, "1", "1", NA] [RecipeIngredientParts] ["roast beef", "onions", "plain flour", "parsley", "unsalted butter", "port wine", "sherry wine", "Worcestershire sauce", "white wine vinegar", "mashed potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.9 [FatContent] 10.7 [SaturatedFatContent] 4.8 [CholesterolContent] 76.2 [SodiumContent] 393.7 [CarbohydrateContent] 27.9 [FiberContent] 2.8 [SugarContent] 4.1 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mince the beef and onions together, sprinkle with flour and put them in a saucepan with the seasoning, parsley, butter, port or sherry, Worcestershire sauce, wine vinegar and the gravy, together with the gravy browning.", "Let it simmer for 15 minutes.", "Put the mixture into scallop shells or saucers (or any oven-proof individual serving dishes] and cover with mashed potatoes, into which you have stirred a little cream.", "Dot with butter and bake at 400F for 20 minutes until nicely browned." ]
[Name] Pork Chops In Gravy [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-02-02T14:36:00Z [Description] Make and share this Pork Chops In Gravy 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/18/72/5/picLymrac.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/72/5/picXUx4Rt.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "8", "3/4", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["egg", "water", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 650.8 [FatContent] 39.7 [SaturatedFatContent] 11.4 [CholesterolContent] 196.9 [SodiumContent] 955.3 [CarbohydrateContent] 12.9 [FiberContent] 0.8 [SugarContent] 2.3 [ProteinContent] 57.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a bowl, beat egg and water. Dip pork chops in egg mixture. Coat with bread crumbs. In a large skillet, brown chops in oil. Transfer to greased 9x13 baking dish. Mix the soups together and pour over then sprinkle with cheese. Cover and bake at 325 for 1 1/2 hours or until tender.
[Name] Chicken in a Blanket [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-02-02T14:36:00Z [Description] Make and share this Chicken in a Blanket recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Grains", "Fruit", "Vegetable", "Meat", "Scottish", "European", "Potluck", "Weeknight", "St. Patrick's Day", "Oven", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["7 1/2", "1", "1", "1", "1", "1", NA, NA, "1", "1", "2 1/2", "1", "4", "3"] [RecipeIngredientParts] ["parsley", "thyme", "bay leaf", "carrot", "onion", "salt", "cayenne pepper", "chicken", "lemon", "butter", "plain flour", "button mushrooms"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 626.5 [FatContent] 41.3 [SaturatedFatContent] 18.1 [CholesterolContent] 152.1 [SodiumContent] 868.6 [CarbohydrateContent] 28.1 [FiberContent] 1.9 [SugarContent] 10.0 [ProteinContent] 35.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the chicken stock in a casserole dish large enough to hold the chicken, together with the herbs, sliced carrot, onion, salt and cayenne pepper. Bring to the boil and lower the chicken into the stock. Allow to poach at a gentle simmer for 20 minutes. Put in the lemon rind (thinly pared] and the juice of the lemon and simmer for a further 20-25 minutes. Lift out the chicken, tipping it to drain off the liquid inside, and keep it hot. Strain the broth into a measuring jug. In a smaller pan, melt 1½ oz. of the butter and stir in the flour. Stir over a gentle heat until it sizzles. Add 20 oz. of the chicken broth, a little at a time, stirring between each addition. Simmer the resulting sauce for 15 minutes, stirring occasionally, taste for seasoning and add the mushrooms, sliced and sautéed gently in the remaining butter for a few minutes until they are just tender. Lastly, stir in the cream and pour the sauce over the chicken.
[Name] Stuffed Salmon in Phyllo Pastry [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2002-02-02T14:36:00Z [Description] This is an elegant dish to serve that usually draws raves. If Salmon is not available use another fish (Chilean Sea Bass, Cod even sole just use two pieces to form the fillet) [Images] character(0) [RecipeCategory] Crab [Keywords] ["Vegetable", "Canadian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "4", "4", "1/4", NA, "12", "12", "2", "8", NA] [RecipeIngredientParts] ["salmon fillets", "cream cheese", "onion", "asparagus spears", "phyllo pastry", "olive oil", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 543.1 [FatContent] 33.8 [SaturatedFatContent] 15.9 [CholesterolContent] 142.4 [SodiumContent] 604.9 [CarbohydrateContent] 22.4 [FiberContent] 1.4 [SugarContent] 0.8 [ProteinContent] 36.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stuffing:Mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce. Preparation of fish--------. Make a slit in each fillet about 3/4 way through. Divide the stuffing evenly between the 6 fillets. and stuff each one. Heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides. Take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them. Place a fillet with an asparagus spear on top of the (4layer] phyllo and fold the pastry over the salmon so it is completely covered. Repeat with remaining 5. You may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance]. When ready to bake, preheat oven to 350F bake 20-25 minutes. Nice served with a white wine sauce or hollandaise.
[Name] Lamb Cutlets Reform [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-02T14:36:00Z [Description] Reform sauce is piquant and deliciously seasoned with herbs and spices. It was invented in the 1830s by Alexis Soyer. At the time he was Chef de Cuisine of the Reform Club in London's Pall Mall, a favourite meeting place for politicians after Parliament. The club still exists with Lamb Cutlets Reform a popular item on the menu. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Grains", "Vegetable", "Meat", "European", "Potluck", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "4", "3", "20", "2", "2", "1", "4", "1", "8", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["butter", "onion", "carrot", "lean ham", "red wine vinegar", "port wine", "lamb stock", "cloves", "mace blades", "bay leaf", "cranberries", "dried thyme", "lamb cutlets", "bacon", "egg", "cornflour", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.6 [FatContent] 28.2 [SaturatedFatContent] 9.5 [CholesterolContent] 68.0 [SodiumContent] 479.2 [CarbohydrateContent] 41.8 [FiberContent] 11.6 [SugarContent] 3.3 [ProteinContent] 12.0 [RecipeServings] 4.0 [RecipeYield] 8 cutlets [RecipeInstructions] To make the Reform sauce, melt the butter in a medium saucepan, then add the onion, carrot and ham strips and cook gently until just turning brown. Add the vinegar and port and boil rapidly until almost all the liquid evaporates. Remove the pan from the heat and add the stock, cloves, mace, bay leaf, cranberries and thyme. Stir well, return to the heat and bring to the boil. Lower the heat and simmer gently for about 30 minutes. Meanwhile, trim the cutlets to remove most of the surrounding fat. Scrape the bone absolutely clean to within 1 inch of the'eye' of the meat. Mix the minced bacon and breadcrumbs together. Brush each cutlet with beaten egg and coat with the bacon and breadcrumb mixture. Cover and chill until required. Blend the corn flour with about 2 tablespoons of water and add to the sauce. Stir well and bring the sauce to the boil, stirring continuously. Simmer until thickened. Grill the cutlets for about 4 minutes on each side, until golden brown. Arrange the cutlets on a warmed serving dish and garnish with parsley. Reheat the sauce gently and serve separately.
[Name] BLT in a Bowl [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-02T16:11:00Z [Description] Make and share this BLT in a Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "4", "1", "3/4", "1", NA, "1", "1/2", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["bacon", "lemon juice", "garlic", "iceberg lettuce", "romaine lettuce", "cherry tomatoes", "mild cheddar cheese", "parmesan cheese", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 887.3 [FatContent] 85.6 [SaturatedFatContent] 25.8 [CholesterolContent] 98.1 [SodiumContent] 987.7 [CarbohydrateContent] 9.7 [FiberContent] 2.6 [SugarContent] 5.0 [ProteinContent] 22.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook bacon until crisp, set aside. In a small bowl, combine the lemon juice and garlic. Beating with a fork, add the oil in a slow steady stream and beat until well blended, set aside. Gather the lettuce leaves into stacks and cut crosswise into 1/2 inch wide shreds. Place lettuce in a large salad bowl, add the bacon, tomatoes, cheeses and almonds, toss to combine. Beat the dressing to recombine, then remove any discard garlic. Add dressing to salad and toss, add salt and pepper. Serve with Italian bread on the side.
[Name] Peanut Punch [AuthorId] 30293 [AuthorName] Caribana [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-02T16:11:00Z [Description] Make and share this Peanut Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "Nuts", "Caribbean", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1 1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["roasted peanuts", "water", "sweet milk", "vanilla essence", "nutmeg", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.0 [FatContent] 38.0 [SaturatedFatContent] 9.6 [CholesterolContent] 30.0 [SodiumContent] 584.7 [CarbohydrateContent] 27.4 [FiberContent] 4.6 [SugarContent] 19.7 [ProteinContent] 23.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the shelled peanuts in an blender. Pour water in gradually while blending the peanuts Blend thoroughly. Strain mixture through a sieve lined with muslin, pouring in a little at a time. Discard the contents. Add milk and ingredients, then sweeten to taste.
[Name] Beef Stroganoff w/Rice [AuthorId] 30181 [AuthorName] Calista [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-02T16:11:00Z [Description] Make and share this Beef Stroganoff w/Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1 1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["white rice", "brown rice", "mushrooms", "light sour cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1061.4 [FatContent] 18.4 [SaturatedFatContent] 7.3 [CholesterolContent] 117.1 [SodiumContent] 636.2 [CarbohydrateContent] 161.7 [FiberContent] 5.6 [SugarContent] 1.9 [ProteinContent] 55.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare rice according to package directions. Set aside; keep warm. Brown round steak in skillet. Add soup mix, soup and mushrooms. Slowly add sour cream and cook until thoroughly heated. Serve over hot cooked rice.
[Name] U. S. Senate Bean Soup [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT3H [PrepTime] PT1H10M [TotalTime] PT4H10M [DatePublished] 2002-02-02T16:11:00Z [Description] Make and share this U. S. Senate Bean Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/73/2/picvGHhdh.jpg" [RecipeCategory] Beans [Keywords] ["Weeknight", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "3", "3", "3", "1", "1/4", NA] [RecipeIngredientParts] ["great northern bean", "ham bone", "onions", "garlic", "celery ribs", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 90.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 19.0 [CarbohydrateContent] 18.0 [FiberContent] 4.3 [SugarContent] 1.8 [ProteinContent] 4.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put beans and enough water to cover in pot. Bring to a boil, and boil for 2 minutes. Remove from the heat and soak for 1 hour. Drain and rinse beans. In large pot, put beans, ham bone, and 3 quarts water. Bring to a boil. Reduce heat,cover and simmer for 2 hours. Add next 5 ingredients. Add salt and pepper to taste. Simmer for 1 hour. Remove hambone. Remove meat from bone and cut in small pieces. Return to pot. Heat through.
[Name] Marinated Carrot Salad [AuthorId] 30181 [AuthorName] Calista [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-02T16:11:00Z [Description] Make and share this Marinated Carrot Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/2", "1/2", "1/4", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["red onions", "green pepper", "red wine vinegar", "sugar", "Equal sugar substitute", "Worcestershire sauce", "salt", "lemon pepper", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 330.4 [FatContent] 18.6 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 715.3 [CarbohydrateContent] 39.8 [FiberContent] 6.5 [SugarContent] 28.2 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Refresh carrots by draining hot water and covering with cold water to cool. Drain thoroughly. Slice into 1/4 inch rounds. Toss with onions and peppers. Prepare sauce by bringing all ingredients (except soup] to a boil. Add soup and while stirring over medium high heat, allow to\"boil up\" to blend. Pour over vegetables, toss and chill. This holds well for several days in the refrigerator, and is very low in calories.
[Name] Any Flavor Easy Quiche [AuthorId] 30161 [AuthorName] Keri and Rory [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-02T17:43:00Z [Description] A flavorful and easy to make quiche that has instructions for vegetarians and vegans as well as those who eat eggs, meat and cheese. I take these to potlucks and they always are well received. [Images] character(0) [RecipeCategory] Potluck [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1 1/2", "1/4", "1/4", "1/8", "1", "3/4", "1 1/2", "1"] [RecipeIngredientParts] ["eggs", "nonfat milk", "green onion", "salt", "pepper", "ground nutmeg", "mushrooms", "spinach", "cheese", "flour"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 268.6 [FatContent] 16.5 [SaturatedFatContent] 6.2 [CholesterolContent] 125.1 [SodiumContent] 575.2 [CarbohydrateContent] 17.8 [FiberContent] 0.5 [SugarContent] 3.7 [ProteinContent] 12.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 450 degrees.", "Line pricked pastry shell with foil and bake 5 minutes.", "Remove foil and bake 5 additional minutes.", "Remove from oven and reduce temperature to 325 degrees.", "In a bowl, stir together eggs, milk, onion, salt, pepper, and nutmeg.", "Add vegetables or meat and stir.", "Toss shredded cheese with flour and add to egg mixture, stirring well.", "Pour into pastry shell and bake for 35 to 40 minutes.", "You might want to add foil around the edges to prevent over browning." ]
[Name] Marinated Tomatoes [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-02T17:43:00Z [Description] Make and share this Marinated Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["tomatoes", "fresh basil", "olive oil", "lemon juice", "sugar", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 39.6 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 4.8 [CarbohydrateContent] 4.5 [FiberContent] 1.2 [SugarContent] 3.0 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place tomato slices in shallow serving dish. Sprinkle with basil. Mix remaininging ingredients. Pour over tomatoes. Serve at room temperature.
[Name] Fettuccine with Asparagus, Bacon, and Browned Bread Crumbs [AuthorId] 3288 [AuthorName] TishT [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-02T17:43:00Z [Description] This is sooooo easy. You can change the asparagus for broccoli if you like. Be sure to just use the flowets (about 2 cups) [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1/2", "4", "2/3", "1/2", "2", "1", "1", "2", "2/3"] [RecipeIngredientParts] ["lean bacon", "olive oil", "pine nuts", "garlic", "parsley", "ground black pepper", "all-purpose flour", "chicken broth", "fettuccine pasta", "asparagus spears", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 717.1 [FatContent] 32.4 [SaturatedFatContent] 7.1 [CholesterolContent] 105.8 [SodiumContent] 799.6 [CarbohydrateContent] 79.6 [FiberContent] 3.3 [SugarContent] 2.9 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, over medium heat, cook the bacon until crisp and brown, about 3-5 minutes. With slotted spoon, scoop browned bacon to paper towels to drain. Reserve drippings, wipe skillet clean Add oil to skillet and heat 1 minute over medium heat. Dump in bread crumbs and pine nuts and cook, stirring until lightly browned, about 3 minutes. Transfer crumb mix to paper towels and wipe the skillet clean again. Add reserved bacon drippings to skillet and heat. Add garlic, parsley, and pepper and cook, stirring just until garlic turns golden, about 2 minutes. Add broth mixture and cook, stirring until mix thickens and no raw flour taste is found, about 5 minutes. Take skillet off heat Cook fettuccine adding asparagus to the cooking water in the last 3 minutes before pasta is done Drain well and dump into skillet mixture. Add cheese, reserved crumb mixture, and bacon and toss well. Serve with additional grated parmesan on top.
[Name] Black Bean Sweet & Hot Chili (Vegetarian) [AuthorId] 3288 [AuthorName] TishT [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-02T17:43:00Z [Description] Make and share this Black Bean Sweet & Hot Chili (Vegetarian) recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Black Beans", "Beans", "Fruit", "Vegetable", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2", "2", "1", "3", "2", "2", "1", "1/2", "4", "1/4"] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "celery rib", "bell pepper", "garlic", "ground cumin", "dried oregano", "canned black beans", "tomatoes and green chilies", "fresh lemon juice", "rice", "fresh cilantro"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 665.8 [FatContent] 6.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 855.7 [CarbohydrateContent] 134.3 [FiberContent] 11.5 [SugarContent] 4.5 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil over medium heat for about 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp. Add 2 1/2 cups beans, tomatoes, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boil, adjust heat so it bubbles lightly. Simmer 10 minutes. Mash remaining 1/2 cup beans and mix into chili, cover and simmer slowly untils flavors meld, about 15 minutes. Taste for salt and pepper and adjust as necessary. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.
[Name] Spanish Black Bean Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-02T17:43:00Z [Description] Make and share this Spanish Black Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Black Beans", "Beans", "Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/3", "1", "1", "1/2", "1/4", "2", "1", "3", NA, NA, "3", "2", "4"] [RecipeIngredientParts] ["extra virgin olive oil", "fresh onions", "onions", "bell pepper", "Spanish ham", "prosciutto", "garlic clove", "whole bay leaf", "dried thyme", "ground coriander", "black beans", "beef broth", "dry sherry", "salt", "ground black pepper", "cooked rice", "Italian parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 525.4 [FatContent] 10.2 [SaturatedFatContent] 2.1 [CholesterolContent] 75.9 [SodiumContent] 679.4 [CarbohydrateContent] 83.1 [FiberContent] 19.2 [SugarContent] 3.4 [ProteinContent] 23.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in large sauce pan over high heat about 2 minutes.", "Add onion, stir fry mix, ham, garlic, bay leaf, thyme, and coriander.", "Stir well to coat, reduce heat to medium, cover and allow tastes to mingle for about 10 minutes Add beans and liquid, broth, and sherry; adjust heat so soup bubbles slightly, cover and simmer about 15 minutes.", "Remove bay leaf and season to taste with salt and pepper To serve, mound 1/2 cup rice in each of heated large soup plates.", "Ladle in soup, then top with scattering of hard-cooked egg and parsley." ]
[Name] Shortcut Chicken Vegetable Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-02T17:47:00Z [Description] Make and share this Shortcut Chicken Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1", "1", "2", "1", "1/2", "2", "1", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "celery", "garlic", "bay leaves", "dried oregano", "dried thyme", "chicken broth", "salt", "ground black pepper", "turnips", "frozen hash brown potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.5 [FatContent] 14.9 [SaturatedFatContent] 3.1 [CholesterolContent] 61.3 [SodiumContent] 969.5 [CarbohydrateContent] 24.0 [FiberContent] 5.1 [SugarContent] 4.7 [ProteinContent] 21.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil for about 2 minutes over a high heat. Add chicken, set lid slightly off, and brown well on all sides, 8- 10 minutes turning as needed Add carrots, onion, celery, garlic, bay leaves, oregano, and thyme, stirring to coat with the drippings. Reduce heat to medium and allow to cook, covered for about 10 minutes Add broth, salt, and pepper; bring to a light boil, and cook 20 minutes. Add turnips, potatoes, and collards; and cook until vegies are tender and chicken is well done. Taste for salt and pepper and add as desired. Discard bay leaves. Serve.
[Name] Vanilla Cream Pie [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-03T08:48:00Z [Description] I love this recipe because you have all different cream pie recipes in one and it's delicious! Add a cup of milk and you have pudding! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/74/0/hDs8RxdQMK13opyS1XZD_untitled-1942.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/74/0/MDMLAcVyQMet1Qslk1W1_2637195232972199.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/74/0/ajQBt0lQSlK268vc3ZSB_2637195176305538.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/74/0/j7Y61YyTvUL1VUyYXwOw_untitled-1920.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/74/0/kjaLEmytSi2Dr8YK4cu5_untitled-1939.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/74/0/picUau7Yn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/74/0/pict5ef2s.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3/4", "1/3", "1/4", "2", "3", "2", "1", "1", "3", "1/4", "1/2", "6"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "salt", "milk", "butter", "oleo", "vanilla", "cream of tartar", "vanilla", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 388.7 [FatContent] 16.6 [SaturatedFatContent] 6.5 [CholesterolContent] 89.6 [SodiumContent] 312.8 [CarbohydrateContent] 52.8 [FiberContent] 0.6 [SugarContent] 32.6 [ProteinContent] 7.2 [RecipeServings] 7.0 [RecipeYield] 1 pie [RecipeInstructions] in saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount hot mixture into yolks. Return to hot mixture; cook 2 minutes stirring constantly. Remove from heat. Add butter and vanilla; cool to room temperature. Pour into baked pie shell----> Meringue: Beat 3 egg whites with cream of tartar and vanilla. Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie. Bake in moderate oven 350°F 12 to 15 minutes. Variations of Vanilla Cream Pie-------------. Banana or Coconut or Butterscotch or Chocolate or Pineapple. Follow directions for vanilla cream pie substituting the following: for butterscotch pie substitute 1 cup brown sugar and use 3 Tbsp butter. For chocolate increase sugar to 1 cup and use approximately 4 tbsp cocoa. For banana layer three sliced bananas on crust and pour pie filling over. For pineapple, drain 1 8 oz can of crushed pineapple and stir into cream filling. You may also make this into a pudding by using 3 cups of milk instead of 2.
[Name] The Ultimate Killer Cookies of All Time [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-03T08:48:00Z [Description] I got these through one of those Internet recipe chain letter thingies, and you know what? These are really good! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/74/1/18741.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Kid Friendly", "Kosher", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "2", "1", "1", "1/4", "2", "3/4", "1", "1", "3/4", "3/4"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "eggs", "rolled oats", "flour", "baking powder", "baking soda", "salt", "vanilla", "sweetened flaked coconut", "raisins", "chocolate chips", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 382.7 [FatContent] 18.6 [SaturatedFatContent] 9.9 [CholesterolContent] 47.8 [SodiumContent] 247.8 [CarbohydrateContent] 53.1 [FiberContent] 2.2 [SugarContent] 34.9 [ProteinContent] 4.4 [RecipeServings] 18.0 [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 375°F. In a large mixing bowl, combine oats, corn flakes, sugars, raisins and coconut. Add eggs, vanilla and melted butter. Mix till well blended. Mix in chocolate chips. In a separate bowl, mix flour salt, baking powder and baking soda. Add flour mixture and stir until it is all incorporated into the dough. Drop rounded tablespoons of dough onto a greased cookie sheet and bake for 12-15 minutes or until nicely browned. Cool on a wire rack.
[Name] New Orleans Shrimp Creole [AuthorId] 21730 [AuthorName] Izzy Knight [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-03T08:48:00Z [Description] This is my "superbowl fancy food" for my husband. I got the recipe from a Mardi Gras party. Great over rice or with hot buns. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/74/2/cqM93mSkW4vt0fjXBmSg_20200723_201016.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/74/2/pict78zCW.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Creole", "Potluck", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1 1/2", "1", "1", "2", "3", "1/2", "1/4", "1/2", "4", "1", NA, "1/2", "1"] [RecipeIngredientParts] ["bacon", "yellow onion", "green onion", "green bell peppers", "celery", "garlic", "plum tomatoes", "tomato paste", "broth", "red wine vinegar", "dry mustard", "Tabasco sauce", "salt", "fresh ground pepper", "dry red wine", "shrimp"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 269.2 [FatContent] 9.5 [SaturatedFatContent] 2.8 [CholesterolContent] 154.7 [SodiumContent] 1534.5 [CarbohydrateContent] 19.8 [FiberContent] 5.0 [SugarContent] 10.5 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!] Reduce heat to medium. Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes. Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper. Return bacon to pan. Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally. Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.
[Name] Macaroni and Cheese for 20-25 [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-03T08:48:00Z [Description] Make and share this Macaroni and Cheese for 20-25 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/18/74/3/KkbVxkqHRpKIUBtg5nUN_10212012124925366.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "< 60 Mins", "For Large Groups", "Oven", "Freezer", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1/4", "1", "1", "1 1/2", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["butter", "onion", "flour", "salt", "dry mustard", "powdered ginger", "milk", "Worcestershire sauce", "sharp cheddar cheese", "elbow macaroni"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 401.0 [FatContent] 21.1 [SaturatedFatContent] 13.1 [CholesterolContent] 63.7 [SodiumContent] 402.3 [CarbohydrateContent] 35.6 [FiberContent] 1.4 [SugarContent] 1.0 [ProteinContent] 17.0 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Melt butter in 3 quart or larger kettle, cook onion in butter until soft. Add flour mixed with salt, mustard, and ginger, and cook, stirring constantly until bubbly. Remove from heat, add milk, stirring or whisking continuously. Put back on heat and continue stirring until sauce thickens. Remove from heat, stir in worcestershire sauce and cheese. Stir until cheese is melted. Mix with elbow macaroni cooked according to package directions. Bake in a 400°F oven in two buttered 11X15 shallow pans,or three buttered 2 quart casseroles, or two 3 qt casseroles. Bake uncovered for 20 minutes, then covered for an additional 15-20 minutes. Cover with aluminum foil is you don't have lids. If baked frozen, bake an additional 20 minutes.
[Name] Poor Knights [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-03T08:48:00Z [Description] Make and share this Poor Knights recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Scottish", "Welsh", "European", "Low Protein", "Healthy", "Spicy", "St. Patrick's Day", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "6 1/2", "1/2", "1 1/4", NA, NA, NA] [RecipeIngredientParts] ["eggs", "white wine", "red wine", "cinnamon", "sugar", "confectioners' sugar", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 254.1 [FatContent] 3.3 [SaturatedFatContent] 1.0 [CholesterolContent] 105.8 [SodiumContent] 213.4 [CarbohydrateContent] 21.2 [FiberContent] 0.8 [SugarContent] 6.8 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut off the bread crusts and cut into quarters. Be careful not to cut off your hand. Place the bread in a deep dish. Mix eggs with wine, cinnamon, and sugar in a bowl. Pour the mixture over the bread and leave to soak for 3 minutes. Heat the oil[¼ inch deep]. Drain the bread and slide it into the hot oil{Watch your hands as it spits}. It would definitely be to your advantage to wear a gauntlet whilst performing this procedure. Fry until golden brown on both sides. Drain on medieval kitchen paper. Sprinkle with confectioners’ sugar and ground cinnamon. Feed the hungry.
[Name] Sean Paul's Spam and Tomato Sauce Dinner [AuthorId] 28984 [AuthorName] Fran Sondia [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-03T08:48:00Z [Description] Make and share this Sean Paul's Spam and Tomato Sauce Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "3 -4", "1", "1", "1", "2"] [RecipeIngredientParts] ["onion", "garlic", "tomato sauce", "peas", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.6 [FatContent] 7.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 562.2 [CarbohydrateContent] 10.1 [FiberContent] 1.9 [SugarContent] 5.2 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 1 sauce pan [RecipeInstructions] in a sauce pan, med heat, brown onions and garlic in 2 tablespoon oil, add spam and brown lightly add tomato sauce and cut bean, dash of black pepper and let simmer for about 2 minutes. Turn off heat and serve. Delicious with steam white rice.
[Name] Nana's English Trifle [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-03T08:48:00Z [Description] This delightful trifle recipe was given to me by my Nana in 1953. Nana served this every time we visited her. She learned this from her Mother in England, so it has been in the family for many years. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "European", "Kid Friendly", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "3", "1 1/2", "2", "1/2", "2", "4", "2", "1 1/2", "1", "4", "1/2", "1/4"] [RecipeIngredientParts] ["sherry wine", "cornstarch", "heavy whipping cream", "granulated sugar", "vanilla extract", "heavy whipping cream", "vanilla extract", "granulated sugar", "red maraschino cherry"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 640.1 [FatContent] 29.7 [SaturatedFatContent] 16.0 [CholesterolContent] 236.5 [SodiumContent] 148.5 [CarbohydrateContent] 84.9 [FiberContent] 3.0 [SugarContent] 41.5 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spread raspberry jam over sponge cakes. Cut cakes into 1 inch square chunks and place in base of a 2 quart round glass bowl. Sprinkle with Sherry. Spread drained fruit over sponge cake. CUSTARD---------------. Using a double-boiler, stir together milk and cornstarch in top portion of broiler. Heat water in lower broiler, then gently heat milk mixture. Add cream and sugar and continue to heat until hot, stirring frequently. In a small bowl, add egg yolks and 1/2 cup of hot milk and stir to blend. Whisk in egg mixture into remaining sauce, continue to heat and stir constantly until thickened. Remove from heat, stir in vanilla. Cool for 10 minutes. Spoon custard over fruit. Refrigerate until ready to serve. TOPPING---------------. In a chilled mixing bowl, add 1 1/2 cups whipping cream and using an electric mixer, beat until slightly thickened. Add vanilla extract and beat for a few seconds. Now add sugar gradually, beating all the while until thickened. Smooth half of the whipped cream over the surface of the trifle. Pipe remaining whipped cream decoratively around the edge of the trifle. Garnish with red maraschino cherries and almonds.
[Name] Deviled Drumsticks [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2002-02-03T08:48:00Z [Description] Devilling is the process of applying a highly flavoured paste, or mixture of dry condiments, to legs of poultry, game, fish roes etc., and then grilling them or coating them with breadcrumbs and frying them. Various mixtures of condiments are used but they usually include some very hot ingredients and something piquant; mustard is often used. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/74/7/pic9xBWxB.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Grains", "Meat", "Scottish", "European", "Very Low Carbs", "Spicy", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "2", "1", "2", "8", "1", NA] [RecipeIngredientParts] ["mustard powder", "salt", "fresh ground black pepper", "cayenne pepper", "paprika", "mild curry powder", "French mustard", "butter", "chicken legs", "plain flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 746.2 [FatContent] 52.7 [SaturatedFatContent] 18.7 [CholesterolContent] 307.7 [SodiumContent] 346.4 [CarbohydrateContent] 3.0 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 61.6 [RecipeServings] 4.0 [RecipeYield] 8 Chicken Legs [RecipeInstructions] Mix the mustard powder with half the salt, pepper, cayenne and paprika, the curry powder and French mustard and work to a paste. Add half the butter and work until smooth. Make 4 slits down the length of each chicken leg and spread a little of the devil mixture into each. Season the flour with the remaining salt, pepper, cayenne and paprika. Use to dust the chicken legs. Melt the remaining butter and brush over each leg. Place under a preheated hot broiler and broil the joints for 6 minutes, turning to brown on all sides. Baste with the pan juices once or twice. Serve the chicken legs at once on strips of hot buttered toast.
[Name] Beef (or Chicken or Turkey) Enchiladas [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2002-02-03T08:48:00Z [Description] Make and share this Beef (or Chicken or Turkey) Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Grains", "Cheese", "Fruit", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5", "1/2", "1/2", "2", "3 1/2", "2", "1", "12", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["chili powder", "salt", "cumin", "garlic", "water", "no-added-salt tomato paste", "Tabasco sauce", "flour tortillas", "ground beef", "onion", "cheddar cheese", "monterey jack cheese", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 577.6 [FatContent] 30.4 [SaturatedFatContent] 13.8 [CholesterolContent] 91.0 [SodiumContent] 1038.4 [CarbohydrateContent] 46.2 [FiberContent] 5.8 [SugarContent] 8.2 [ProteinContent] 31.5 [RecipeServings] 6.0 [RecipeYield] 12 enchiladas [RecipeInstructions] Heat oven to 350 degrees. In medium saucepan, combine first 7 ingredients; simmer for 20 minutes. In large skillet, brown ground beef and onion; drain excess fat. Remove from heat; add 1 cup shredded cheese, 1 cup tomato paste mixture and olives. Pour the remaining tomato paste mixture into a greased 13” x 9” baking dish. Spoon about 2 heaping tablespoonfuls of beef mixture down center of each tortilla; fold or roll tortilla around filling. Place the tortillas seam side down in dish. Pour any remaining beef and tomato mixture over tortillas; sprinkle with remaining cheese. Bake uncovered at 350 degrees for 20 to 25 minutes or until hot and bubbly. Serve with sour cream, Mexican rice, refried beans and margaritas!
[Name] Chewy Chocolate Chewies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT3H [TotalTime] PT3H5M [DatePublished] 2002-02-03T08:48:00Z [Description] Make and share this Chewy Chocolate Chewies recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Grains", "Kid Friendly", "Kosher", "Weeknight", "Refrigerator", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "16", "1/3", "1", "2", "1"] [RecipeIngredientParts] ["chocolate chips", "marshmallows", "margarine", "vanilla", "oats", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 93.3 [FatContent] 3.7 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 23.3 [CarbohydrateContent] 14.4 [FiberContent] 1.4 [SugarContent] 6.7 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 36 chewies [RecipeInstructions] In a large saucepan, over low heat, melt chocolate, marshmallows and margarine, stirring until smooth. Remove from heat and let cool slightly. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto wax paper. Chill 2 to 3 hours. Let stand at room temperature about 15 minutes before serving. Store in a tightly covered container in the fridge.
[Name] Garlic-mushroom sauce (for pasta) [AuthorId] 29893 [AuthorName] Beve538 [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2002-02-03T08:48:00Z [Description] Make and share this Garlic-mushroom sauce (for pasta) 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/18/75/0/pic6dRzQX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/75/0/picsyOVb5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/75/0/picMnD3WD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/75/0/picllLKRC.jpg"] [RecipeCategory] Sauces [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["button mushroom", "garlic", "canned milk", "cooked pasta"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 237.1 [FatContent] 3.1 [SaturatedFatContent] 1.3 [CholesterolContent] 7.0 [SodiumContent] 51.7 [CarbohydrateContent] 46.8 [FiberContent] 6.6 [SugarContent] 12.5 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute mushrooms in oil til golden. Add stock, parsley, garlic, milk. Simmer 3-4 minutes or til thick. Serve over linguini, angelhair, or any pasta.
[Name] Honey-Mustard Salad Dressing [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2002-02-03T08:48:00Z [Description] A yummy creamy sauce also suitable for dipping, as well as in a salad. Prep time includes chilling time. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Fruit", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "3", "2", "1", NA, "2"] [RecipeIngredientParts] ["mayonnaise", "liquid honey", "prepared yellow mustard", "lemon juice", "horseradish"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 182.7 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 274.8 [CarbohydrateContent] 46.1 [FiberContent] 1.0 [SugarContent] 43.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] Whisk together all ingredients except orange juice; if you're unsure as to how much horseradish to use, start with 1 heaping tsp and taste; add more if you wish. Thin dressing to pouring consistency with orange juice. Chill for at least 3 hours before using to allow flavours to blend; whisk or shake before pouring.
[Name] Mexican Pizza [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-03T08:48:00Z [Description] Make and share this Mexican Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Black Beans", "Beans", "Mexican", "Kosher", "Free Of...", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "8", "1", NA, NA] [RecipeIngredientParts] ["fat free corn tortillas", "black beans", "salsa", "low-fat monterey jack cheese", "low-fat monterey jack pepper cheese", "chilies", "onion", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 301.4 [FatContent] 12.8 [SaturatedFatContent] 8.1 [CholesterolContent] 36.9 [SodiumContent] 709.1 [CarbohydrateContent] 23.9 [FiberContent] 8.2 [SugarContent] 2.3 [ProteinContent] 24.2 [RecipeServings] nan [RecipeYield] 4 tortilla pizzas [RecipeInstructions] Lightly coat a cookie sheet or jelly roll pan with oil spray. Mash black beans and spread on tortillas. Cover beans with salsa. Sprinkle on chilies. Add anything else that sounds good to you and cover with shredded cheese. Bake at 375 degrees F for approximately 15 minutes or until cheese is melted and pizza is heated through.
[Name] Maple Flavored Doggie Treats [AuthorId] 29719 [AuthorName] Twyla [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-03T08:48:00Z [Description] Make and share this Maple Flavored Doggie Treats recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1", "1", "1/3", "4", "1 1/2", "1/4"] [RecipeIngredientParts] ["flour", "oatmeal", "vegetable bouillon cubes", "water", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 88.3 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 15.3 [CarbohydrateContent] 12.1 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 36 treats [RecipeInstructions] Preheat oven to 300 F. Dissolve cubes in water. Mix all the ingredients in large mixing bowl. Roll out dough into 1/2 inch thick. Shape into biscuits or cut into circles with a small drinking glass. Brush with margarine when warm. Allow to cool completely. For extra crunchy leave in oven for 24 hrs. I usually just leave it in for 1 hr or so. Makes approx. 36 treats.
[Name] Cheesy Zucchini Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Cheesy Zucchini Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3", "5", "7", "3 -4", "2 1/4", "1", "6", "1", "3", "1/4", NA] [RecipeIngredientParts] ["water", "onions", "squash", "zucchini", "butter", "oregano", "garlic clove", "sharp cheddar cheese", "cream cheese", "tamari", "black pepper", "cayenne", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 586.4 [FatContent] 41.2 [SaturatedFatContent] 25.7 [CholesterolContent] 121.2 [SodiumContent] 1570.6 [CarbohydrateContent] 35.3 [FiberContent] 7.8 [SugarContent] 16.7 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] 3 Quarts [RecipeInstructions] Bring water, onion, diced squash, and butter to boil. Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes. Add sliced zucchini, oregano, and garlic, and bring to a boil again. Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender. Turn heat down to low. In a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth. Add to the soup. Turn off heat, add tamari, pepper and salt to taste. Serve.
[Name] Fattoush [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT4M [PrepTime] PT30M [TotalTime] PT34M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Fattoush recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Southwest Asia (middle East]", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "8", "2", "1 1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["ground sumac", "fresh lemon rind", "extra virgin olive oil", "romaine lettuce", "chopped tomatoes", "fresh parsley", "green onion", "of fresh mint", "salt", "cucumber"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 152.2 [FatContent] 4.5 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 436.9 [CarbohydrateContent] 25.3 [FiberContent] 6.1 [SugarContent] 5.8 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 400F degrees. place pitas in oven and cook until lightly toasted about 4 minutes give or take a few minutes. break pita into small pieces. combine all ingedients but the letuce. toss to coat. add lettuce and toss well. note: sumac is available at middle eastern markets.
[Name] Cherry Chocolate Crock Pot Dessert [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Cherry Chocolate Crock Pot Dessert 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/18/75/7/iJF6WKIwTRu0POf9lnGA_DSC_0055.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/75/7/yOQi7g3cSZiNuNs4BR7E_DSC_0056.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/75/7/gHBH7RGQalzOuoFkq2gw_DSC_0054.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/75/7/picXwzKy7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/75/7/pic2Zc1sr.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2"] [RecipeIngredientParts] ["cherry pie filling", "butter"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 307.2 [FatContent] 14.3 [SaturatedFatContent] 6.3 [CholesterolContent] 20.3 [SodiumContent] 427.9 [CarbohydrateContent] 45.0 [FiberContent] 1.3 [SugarContent] 16.3 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place pie filling in slow cooker. Combine dry cake mix and butter. Sprinkle over filling. Cover and cook on low for 3 hours.
[Name] Krispies Scotchies [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Krispies Scotchies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "6", "6"] [RecipeIngredientParts] ["sugar", "light corn syrup", "crunchy peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.9 [FatContent] 7.9 [SaturatedFatContent] 2.8 [CholesterolContent] 0.3 [SodiumContent] 121.7 [CarbohydrateContent] 33.1 [FiberContent] 0.9 [SugarContent] 18.9 [ProteinContent] 3.3 [RecipeServings] 24.0 [RecipeYield] 24 bars [RecipeInstructions] Place cereal in large bowl. Mix sugar and corn syrup in saucepan; bring to a boil. Cook, stirring frequently, until sugar is melted; remove from heat. Add peanut butter; blend thoroughly. Pour over cereal; mix well. Pour into greased 9x13-inch baking pan and spread evenly. Melt chips in saucepan; mix well. Spread on top. Chill and then cut into squares.
[Name] Cream of Artichoke Soup [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Cream of Artichoke Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "Low Protein", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "4", "1", "1/3", NA] [RecipeIngredientParts] ["artichoke hearts", "onion", "butter", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 254.4 [FatContent] 16.5 [SaturatedFatContent] 8.8 [CholesterolContent] 40.2 [SodiumContent] 904.1 [CarbohydrateContent] 23.1 [FiberContent] 7.4 [SugarContent] 4.1 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a pot, place artichokes and chicken stock; bring to a boil. Meanwhile, in a skillet, melt butter and saute onion; add onion to artichokes. Slowly whisk mushroom soup into artichoke mixture; then slowly whisk in cream. If mixture is too thick for your liking, whisk in some milk (or water], a small amount at a time. When soup is desired consistency, remove from heat and taste; add salt and pepper if desired.
[Name] Kabob [AuthorId] 6923 [AuthorName] kusum gupta [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Kabob recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["ground turkey", "tandoori paste", "egg", "garlic", "green chili pepper", "lemon juice", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 75.8 [FatContent] 4.2 [SaturatedFatContent] 1.2 [CholesterolContent] 57.0 [SodiumContent] 282.3 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 8.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix everything together and make round patties (about 20]. Bake on a greased baking sheet at 450F degrees. degrees for about 15 minutes. Note:If using ground lamb, bake a little longer, 25-30 minutes.
[Name] Salsa Bites [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Salsa Bites 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/18/76/1/pictjabFJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/76/1/picDHaeEP.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Kosher", "Free Of...", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1/3", "2", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "thick & chunky salsa", "eggs", "cheddar cheese", "pitted ripe olives", "green onion", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 50.6 [FatContent] 4.6 [SaturatedFatContent] 2.7 [CholesterolContent] 30.5 [SodiumContent] 76.2 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 24 bites [RecipeInstructions] Preheat oven to 350 degrees F. In a large bowl, beat the cream cheese until smooth. Blend in salsa and eggs. Stir in cheddar cheese, olives, onion and garlic. Lightly spray mini muffin pan with oil, fill with mixture. Bake 15- 18 minutes until centers are set. Remove from oven and cool in the pan for 5 minutes. Top with additional salsa or sour cream if desired.
[Name] Greek-Style Oven Fries [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-03T08:49:00Z [Description] When I first saw this recipe I though it was "Geek"-style, not Greek. Tried them anyway, and they're very good, geeky or Greeky! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/76/2/yUMtmKFBRIW8rRrxLSQ9-022-greek-oven-fries.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/76/2/VFQYjIcpT6T0Tq7NAiC7-049-greek-oven-fries.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/76/2/vrSVCMEEQ4GaMqivkCps-036-greek-oven-fries.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/76/2/picBCezry.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/76/2/picoU3IpB.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Greek", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1/4", "1/4", "2", NA] [RecipeIngredientParts] ["baking potatoes", "lemon juice", "olive oil", "oregano", "pepper", "salt", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 74.0 [Calories] 75.4 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 99.9 [CarbohydrateContent] 14.5 [FiberContent] 1.3 [SugarContent] 0.7 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut each potato lengthwise into 8 wedges. Combine lemon juice, olive oil, oregano, pepper, salt, and garlic in a large bowl. Add potatoes and toss well to coat. Place potatoes, skin side down, on a baking sheet that has been coated with cooking spray. Bake at 400 degrees for 45 minutes or until potatoes are tender and lightly browned.
[Name] Campbell's Orange Beef [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Campbell's Orange Beef 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/18/76/3/pic87YBSf.jpg" [RecipeCategory] Rice [Keywords] ["Meat", "Asian", "Low Cholesterol", "Healthy", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/4", "2", "1", "1", "4"] [RecipeIngredientParts] ["boneless beef top sirloin steak", "green pepper", "onion", "soy sauce", "vinegar", "garlic powder", "rice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1098.1 [FatContent] 26.9 [SaturatedFatContent] 8.8 [CholesterolContent] 76.0 [SodiumContent] 986.8 [CarbohydrateContent] 171.7 [FiberContent] 4.7 [SugarContent] 9.7 [ProteinContent] 37.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] SLICE beef into very thin strips. In medium skillet over medium-high heat, heat 1 tbsp. oil in skillet. Add beef and stir-fry until beef is browned and juices evaporate. Push to one side of skillet. Reduce heat to medium. HEAT remaining oil. Add pepper and onion and cook until tender-crisp. ADD soup, orange juice, soy, vinegar and garlic powder. Heat through, stirring occasionally. Serve over rice.
[Name] Fried "Bedda" Rice [AuthorId] 9417 [AuthorName] Matt Campbell [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-03T08:49:00Z [Description] Somewhere between a pilaf and fried rice. Not much of a complete dish in itself, but would make an excellent bed of rice for another dish - hence the name. (I'm going to try it with Bergy's "Chicken with a Zing" next time.) PS - I found the "Oriental Curry Powder" in a local oriental grocery, and nowhere else. It's less hot & spicy than regular curry powder, and sweeter. You could try substituting some homemade Garam Masala instead. PPS - Might also benefit from some wine or sherry in the oil vinegar mix. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "3", "1 -2", "1/2", "1 1/4", "1"] [RecipeIngredientParts] ["basmati rice", "cider vinegar", "extra virgin olive oil", "garlic", "curry powder", "chicken broth", "onion"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 436.0 [FatContent] 20.5 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 326.7 [CarbohydrateContent] 54.8 [FiberContent] 3.0 [SugarContent] 2.7 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 3-4 cups [RecipeInstructions] Rinse/soak rice if it's imported, or if you have package directions which tell you to. I empty the water and refill until the water stops clouding up. Mix oil, vinegar, garlic, ginger,& curry power in a cup and set aside. Let these flavours blend while rice is cooking. (You may want to re-mix once or twice while rice is cooking if the mixture separates too much]. Cook Rice in Chicken broth (no water] in 2 qt saucepan, covered, for 12 minutes. When done, remove lid and fluff with fork. Rice should be mostly\"dry\" with no excess liquid in pot. Warm up a wok, or wok-like pan, on medium-low heat. Add oil/vinegar/spice mix to wok, then add onion and sauté for about 1 to 2 minutes. Add rice to wok, stir thoroughly for 2 to 5 minutes. Serve hot.
[Name] Keftedes-savory meatballs [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Keftedes-savory meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["African", "Savory", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1", "4", "1", NA, NA, "4", "1", "1/2", "1/4", "2 -3", "3", "1", "1/2"] [RecipeIngredientParts] ["onion", "olive oil", "ground cumin", "salt", "fresh ground pepper", "milk", "lean ground beef", "ground lamb", "garlic", "parsley", "egg", "dried oregano"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 257.7 [FatContent] 14.4 [SaturatedFatContent] 5.2 [CholesterolContent] 79.3 [SodiumContent] 215.9 [CarbohydrateContent] 16.1 [FiberContent] 1.0 [SugarContent] 1.9 [ProteinContent] 15.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat 1 Tbsp of the oil in a medium hot skillet and saute the onion, cumin and season with salt and pepper-I used 1 tsp salt and pepper each. Cook for around 8 minutes, stirring often. Remove from heat. Soak the bread slices in the milk, Drain excess. In a large bowl combine the meats and sauteed onion with the garlic, parsley, egg and milk soaked bread. Add the dry crumbs a bit at a time. Mixture should be moist, not wet. Add a bit more dry crumb if needed. Form into 1 inch balls. Het remaining oil in skillet and fry the meat balls until done, around 8 minutes.
[Name] 3-Ingredient Cinnamon Banana Slice [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2002-02-03T08:49:00Z [Description] An absolutely delicious done-in-a-snap snack, or breakfast treat (if you double/triple the recipe) that's as much fun to make as it is to eat! You end up with a slice with pretty, circular patterns, that's soft and sweet on the top, and crisp at the bottom! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/76/6/picyaDK7X.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Fruit", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/8"] [RecipeIngredientParts] ["banana", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 114.6 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 148.1 [CarbohydrateContent] 24.7 [FiberContent] 3.4 [SugarContent] 7.7 [ProteinContent] 3.3 [RecipeServings] 1.0 [RecipeYield] 1 slice [RecipeInstructions] ["Heat a nonstick griddle over a low to medium flame, and place the bread slice on it.", "Let it just lie there for about a minute (you can slice the banana now!].", "Now carefully cover the bread with the sliced banana discs, overlapping if necessary, and sprinkle the cinnamon over this.", "Using a flat spoon or ladle, gently press the bread slice with with back-to-front movements (you will see part of the banana slices sinking into the bread and the cinnamon merging with the bananas].", "When the bottom of the bread slice is well browned, remove from the griddle and eat immediately!" ]
[Name] Lamb Chops au Gratin [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Lamb Chops au Gratin recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Grains", "Cheese", "Vegetable", "Meat", "Scottish", "Welsh", "European", "St. Patrick's Day", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1/2", "1", "4", "1/4", "3", "2"] [RecipeIngredientParts] ["lamb loin chops", "butter", "onion", "beer", "mixed herbs", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 766.6 [FatContent] 66.5 [SaturatedFatContent] 32.3 [CholesterolContent] 193.7 [SodiumContent] 224.8 [CarbohydrateContent] 4.1 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 35.4 [RecipeServings] 4.0 [RecipeYield] 8 Choppers [RecipeInstructions] Broil or grill the chops for 5-10 minutes on each side, depending on the thickness. Remove and keep warm. Melt the butter in a non-stick pan, add the onions and cook until soft. Add the beer and herbs and boil for 1 minute, stir in the cream and heat through. Remove from the heat, add the cheese and chives and stir until melted. Pour over the chops and serve immediately.
[Name] Campbell's Creamy Chicken Risotto [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Campbell's Creamy Chicken Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "White Rice", "Long Grain Rice", "Poultry", "Rice", "Meat", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["boneless chicken breast", "water", "carrot", "green onions", "parmesan cheese", "long-grain white rice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 428.2 [FatContent] 16.1 [SaturatedFatContent] 4.1 [CholesterolContent] 73.7 [SodiumContent] 279.6 [CarbohydrateContent] 40.5 [FiberContent] 1.1 [SugarContent] 1.2 [ProteinContent] 28.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium skillet over medium-high heat, heat oil. Add chicken and cook until browned, stirring often. ADD soup, broth, water, carrot, green onions and cheese. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 25 minutes until chicken and rice are done and most liquid is absorbed, stirring occasionally.
[Name] Fools on the Hill [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Fools on the Hill recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Grains", "Meat", "European", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "5", "1", "4", "1"] [RecipeIngredientParts] ["plain flour", "egg", "milk", "salt", "bacon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.6 [FatContent] 13.8 [SaturatedFatContent] 5.3 [CholesterolContent] 76.1 [SodiumContent] 270.6 [CarbohydrateContent] 4.9 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make a batter with the flour, egg and milk and a pinch of salt. (It should be the consistency of heavy whipping cream and run quickly off the spoon.] After frying the bacon in butter or lard, remove it but keep it hot on a hot plate or in the oven. Increase the heat under the frying pan and put in a tablespoon of the batter. This will run into an oval shape and rise up in the middle. Baste it with hot fat and dish up at once with the bacon.
[Name] Apple Dapple French Toast Cobbler [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Apple Dapple French Toast Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Dessert", "Lunch/Snacks", "Grains", "Apple", "Fruit", "Canadian", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "4", "1", "1/4", "1", "4", "1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["French baguettes", "eggs", "milk", "baking powder", "vanilla extract", "tart apples", "brown sugar", "cornstarch", "cinnamon", "butter", "maple syrup"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 299.9 [FatContent] 7.5 [SaturatedFatContent] 3.5 [CholesterolContent] 117.7 [SodiumContent] 262.3 [CarbohydrateContent] 52.5 [FiberContent] 2.5 [SugarContent] 32.0 [ProteinContent] 6.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut the baguette into 1-inch slices and arrange slices in a 9\" x 13\" baking dish. In a mixing bowl, whisk together the eggs, milk, baking powder, and vanilla. Pour the egg mixture over the French bread slices, turning each to coat completely. Cover the dish with plastic wrap and let stand until all of the liquid is absorbed, about 15-20 minutes. Lightly grease another 9\" x 13\" baking dish. Place the sliced apples in a layer along the bottom of the pan. Sprinkle brown sugar, cinnamon and corn starch over the apples. Arrange the soaked bread slices over top and brush with melted butter. Sift top with powdered sugar or pour over maple syrup. Bake in a preheated 450 degree oven for 25 minutes, or until golden brown. To serve, lift toast onto plates and spoon hot apples over top. To top off, either sift powdered sugar or pour on hot maple syrup.
[Name] Coconut Bread Pudding [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Coconut Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "30", "2", "1", "6", "1 1/2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["sweetened flaked coconut", "cream of coconut", "vanilla extract", "eggs", "sugar", "vanilla ice cream", "coconut", "powdered sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 639.1 [FatContent] 28.5 [SaturatedFatContent] 21.2 [CholesterolContent] 164.7 [SodiumContent] 533.3 [CarbohydrateContent] 84.6 [FiberContent] 4.4 [SugarContent] 55.6 [ProteinContent] 14.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Line bottom of a 10\" X 13\" X 3\" pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover with foil and bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden. Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.
[Name] Graham Peanut Butter Crunchies [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] PT11M [PrepTime] PT10M [TotalTime] PT21M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Graham Peanut Butter Crunchies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Potluck", "Christmas", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "1", "1", "2", "1", "2", "2", "1/2", "1", "1/3"] [RecipeIngredientParts] ["crunchy peanut butter", "brown sugar", "granulated sugar", "eggs", "vanilla", "all-purpose flour", "baking soda", "salt", "graham cracker crumbs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 920.8 [FatContent] 42.5 [SaturatedFatContent] 11.5 [CholesterolContent] 73.5 [SodiumContent] 930.9 [CarbohydrateContent] 122.0 [FiberContent] 5.0 [SugarContent] 77.1 [ProteinContent] 18.2 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Heat oven to 350 degrees. Place sheets of foil on countertop for cooling cookies Combine shortening, peanut butter, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla. Combine flour, baking soda, and salt. Mix into creamed mixture at low speed until just blended. Stir in crumbs and milk. Form dough into 1 inch balls. Place 2 inches part on ungreased baking sheet. Make crisscross pattern on dough with floured fork. Bake at 350 degrees 10-11 minutes or until edges of cookies are lightly browned. Do not overbake. Remove cookies to foil to cool immediately.
[Name] Chili Con Carne for 25 [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Chili Con Carne for 25 recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Weeknight", "For Large Groups", "Freezer", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["10", "2/3", "6", "6 -8", "2", "2", "2", "1 1/2", "1/2", "4", "2", "6"] [RecipeIngredientParts] ["onions", "ground beef", "chili powder", "salt", "paprika", "Tabasco sauce", "oregano", "tomatoes", "tomato paste", "red kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 459.1 [FatContent] 23.0 [SaturatedFatContent] 7.3 [CholesterolContent] 74.0 [SodiumContent] 379.3 [CarbohydrateContent] 33.1 [FiberContent] 9.8 [SugarContent] 5.2 [ProteinContent] 30.8 [RecipeServings] 25.0 [RecipeYield] 42 Cups [RecipeInstructions] Cook onions in hot oil until tender but not brown. Add meat sprinkled with all the spices, herbs, and seasonings. Break up meat with fork and brown. Add tomatoes and tomato paste. Cover and simmer 45 minutes or longer, adding water as needed to maintain original level of liquid. Add beans and simmer for another 15-20 minutes. You can make this ahead (with or without beans] and reheat. Freezes well too. Two aluminum-foil roasting pans will conveniently hold the chili (without beans] for freezing. Total volumne of recipe- 42 cups.
[Name] Gourmet Dog Biscuits [AuthorId] 29719 [AuthorName] Twyla [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Gourmet Dog Biscuits 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/18/77/4/picukRFty.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/77/4/picKkVOVn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/77/4/picFv0r7D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/77/4/pic3VUe75.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/77/4/picsOi4Wt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/77/4/picCMtkFz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/77/4/pichjuKYb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/77/4/picWYNs9V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/77/4/picBJC90V.jpg"] [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1", "5", "1/4", "2"] [RecipeIngredientParts] ["whole wheat flour", "rolled oats", "powdered milk", "egg", "water"] [AggregatedRating] 5.0 [ReviewCount] 71.0 [Calories] 113.1 [FatContent] 5.5 [SaturatedFatContent] 1.3 [CholesterolContent] 13.8 [SodiumContent] 17.7 [CarbohydrateContent] 13.3 [FiberContent] 1.8 [SugarContent] 1.5 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. In a large bowl combine all ingredients together and make a thick dough. Knead on a slightly floured countertop for about 4 minutes until the dough is nice and smooth. Sprinkle a little more flour over the dough to make rolling easy. Roll out the dough to about 1/2 inch thickness. Use cookie cutters or a small drinking glass. Bake on a ungreased cookie sheet for about 22 minute. Let doggie biscuits cool for at least 1/2 hr before serving. To keep fresh, package these in sealed containers. Try different flavors of baby food. Yield- depending on size.
[Name] Cream of Tomato Soupreme [AuthorId] 3288 [AuthorName] TishT [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Cream of Tomato Soupreme recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "2", "1", "2", "12", "2 1/2", "2 1/2", "1", "1/2", "1", "1", "2", "16", "1", "1"] [RecipeIngredientParts] ["stewed tomatoes", "water", "celery", "dry red wine", "garlic", "diced tomatoes", "water", "tomato paste", "basil", "olive oil", "onion", "green pepper", "bay leaf", "sour cream", "butter", "half-and-half", "salt", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 730.8 [FatContent] 46.5 [SaturatedFatContent] 26.5 [CholesterolContent] 110.0 [SodiumContent] 2908.5 [CarbohydrateContent] 69.7 [FiberContent] 12.4 [SugarContent] 37.6 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] 3 Quart [RecipeInstructions] Bring tomato puree, celery and wine to boil. Simmer tightly covered about 20 minutes or until puree is deep red and celery slightly tender Add garlic, diced tomatoes, water, tomato paste, and basil. Continue simmering about 15-20 minutes or until celery is very tender Meanwhile, gently heat olive oil in a skillet and saute onion, green pepper, and bay leaf for about 10-15 minutes, stirring frequently until vegies are tender Add onion mixture to soup. Turn burner to lowest heat and add sour cream, butter, and half and half. Add salt and pepper, and cayenne and adjust seasonings to taste.
[Name] Chili Frito Bake [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-03T08:49:00Z [Description] This is a flavorful casserole that I concocted after experimenting with several recipes. It is very filling and makes a lot but is easily halved. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", NA, "2", "2", "1 -2", "1", "12", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "chili powder", "cheese", "black olives", "green onion", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 466.9 [FatContent] 27.1 [SaturatedFatContent] 10.4 [CholesterolContent] 73.6 [SodiumContent] 979.1 [CarbohydrateContent] 32.1 [FiberContent] 4.0 [SugarContent] 7.2 [ProteinContent] 24.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef with onion and green pepper. season to taste with salt and pepper. Drain fat. Stir in soup, chili and chili powder. Dump half the chips into a 9 x 13 inch baking pan. Top evenly with half the chili mixture, then half of the shredded cheese. Repeat the layers with the remaining chips, chili and cheese. Bake at 350 degrees for 35 to 45 minutes or until bubbly. Remove from oven and top with olives and green onion slices. Serve with a dollop of sour cream. NOTE: Recipe can be halved and baked in a smaller pan.
[Name] Pineapple with Rum Sauce [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-02-03T08:49:00Z [Description] A very nice tart and rum flavored dessert. I tried this fantastic recipe in a restaurant in Waikiki and finally developed my own version. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Hawaiian", "Low Protein", "Broil/Grill", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["fresh pineapple", "butter", "dark brown sugar", "dark rum", "fresh lemon juice", "vanilla ice cream"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 399.6 [FatContent] 15.6 [SaturatedFatContent] 9.8 [CholesterolContent] 46.4 [SodiumContent] 122.8 [CarbohydrateContent] 50.5 [FiberContent] 1.9 [SugarContent] 45.1 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove pineapple leaves and discard. Quarter pineapple lengthwise and cut out and discard cores. With a sharp knife, cut fruit from rinds, keeping rinds intact and reserving them. Cut pineapple crosswise into 1/4 inch thick slices. In a medium size saucepan, melt butter; add 5 tablespoons brown sugar, rum, lemon juice and bring to a light boil. Reduce heat and cook over moderate heat for 1 minute, stirring continuously. Add pineapple slices, stir to coat and cook for 1 minute, stirring occasionally. Preheat broiler to HIGH. Line a shallow baking pan with aluminum foil. Place reserved rinds in prepared pan and with a fork and a spoon return pineapple pieces to rinds, arranging to near original shape. Spoon remaining sauce over pineapple. Sprinkle top of pineapple with remaining brown sugar. Broil pineapple about 3 inches from broiler elements until slightly charred and heated through, about 6 to 8 minutes. Serve pineapple hot with icecream if desired.
[Name] Baked Sole Fillets [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-03T08:49:00Z [Description] Sole is my favourite white fish; serve this with rice and a green vegetable for a quick, healthy meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/77/8/picAVA6QM.jpg" [RecipeCategory] Canadian [Keywords] ["Very Low Carbs", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/3", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["sole fillets", "onion", "sour cream", "white wine", "all-purpose flour", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 314.7 [FatContent] 14.2 [SaturatedFatContent] 8.0 [CholesterolContent] 107.0 [SodiumContent] 170.2 [CarbohydrateContent] 7.8 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 34.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Butter a shallow baking dish and arrange fish pieces in it; cover fish with onion slices. In a small bowl, whisk together sour cream, wine, flour, lemon juice and the seasonings; pour over the fish and onions. Bake, uncovered, for 25 minutes or until fish is tender; do not overcook or fish will dry out.
[Name] Piggy Pie [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H45M [PrepTime] PT20M [TotalTime] PT2H5M [DatePublished] 2002-02-03T08:49:00Z [Description] "Everywhere there's lots of piggies, Living piggy lives, You can see them out for dinner, With their piggy wives, Clutching forks and knives, To eat their bacon." [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Pork", "Vegetable", "Meat", "Scottish", "Welsh", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "5", "2 1/2", "2", "8"] [RecipeIngredientParts] ["leeks", "milk", "eggs", "frozen puff pastry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.6 [FatContent] 23.8 [SaturatedFatContent] 7.7 [CholesterolContent] 126.9 [SodiumContent] 181.8 [CarbohydrateContent] 24.2 [FiberContent] 1.2 [SugarContent] 1.9 [ProteinContent] 22.8 [RecipeServings] 6.0 [RecipeYield] 1 Little piggy pie [RecipeInstructions] Preheat oven to 400F degrees. Par-boil the leeks for about 5 minutes. Drain well. Fill a pie dish with the leeks and pork and pour in the milk. Cover with foil and bake for about 1 hour (don’t worry if it looks curdled]. Stir the cream into the eggs, and then pour into the dish. Allow the pie to cool. Increase oven heat to 425F degrees. Roll out the pastry on a lightly floured surface to 2 inches wider than the dish. Cut a 1-inch strip from the outer edge and use this to line the dampened rim of the pie dish. Dampen the pastry rim with water, cover with the pastry lid and seal the edges well. Make a hole in the center of the pie and use pastry trimmings to decorate. Bake for about 25-30 minutes, until risen and golden brown.
[Name] Bigger Piggies [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-03T08:49:00Z [Description] "Have you seen the bigger piggies, In their starched white shirts You will find the bigger piggies, Stirring up the dirt, Always have clean shirts to play around in." (George Harrison) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Grains", "Fruit", "Vegetable", "Meat", "Scottish", "European", "Spicy", "St. Patrick's Day", "Broil/Grill", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "1/2", "2", "3", NA, "1/2", NA] [RecipeIngredientParts] ["bacon", "tomatoes", "butter", "mushrooms", "mixed herbs", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.8 [FatContent] 24.3 [SaturatedFatContent] 8.8 [CholesterolContent] 38.5 [SodiumContent] 557.4 [CarbohydrateContent] 16.2 [FiberContent] 1.9 [SugarContent] 3.9 [ProteinContent] 8.4 [RecipeServings] 4.0 [RecipeYield] 8 piggies [RecipeInstructions] Melt butter and gently fry mushrooms for 2 minutes. Combine with breadcrumbs, salt, pepper and herbs. Use just sufficient beaten egg to bind- about 3 tbsp. Divide stuffing between bacon slices. Roll up and secure each, if necessary, with a wooden cocktail stick or toothpick. Cook for 5 minutes under a hot broiler, turning once. Remove sticks and place bacon rolls in an oven dish, in a single layer. Place crushed tomatoes in a saucepan. Season to taste and bring to the boil. Pour over bacon rolls and cook in a 350F oven for 30 minutes. I serve this with creamed potatoes and a tossed green salad (with, of course, my Hot Bacon Dressing on the salad].
[Name] Pumpkin Punkin' Delight [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Pumpkin Punkin' Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "3", "1/2", "1/4", "2/3", "1/2", "1/2", "1/2", "1/4", NA] [RecipeIngredientParts] ["margarine", "egg", "pumpkin", "eggs", "brown sugar", "sugar", "milk", "cinnamon", "sugar", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 455.0 [FatContent] 21.4 [SaturatedFatContent] 4.0 [CholesterolContent] 73.2 [SodiumContent] 484.9 [CarbohydrateContent] 62.0 [FiberContent] 1.4 [SugarContent] 41.2 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Reserve 1 cup dry cake mix, combine remaining cake mix, margarine and the egg; mix well. Press into greased and floured skillet. Combine pumpkin, eggs, brown sugar, sugar, milk& cinnamon, mix well. Spread over the batter. Combine reserved cake mix, pecans, sugar and margarine, mix until crumbly. Sprinkle over pumpkin mixture. Bake at 350 F degrees for 50 to 60 minutes or til tests done. Cool and serve topped with a dollop of whipped cream.
[Name] ghassans tabbouleh [AuthorId] 27385 [AuthorName] polly salama [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-02-03T08:49:00Z [Description] my husband (ghassan) makes this when we have middle eastern food and it is so fabulous!! the next day it is great too. we have babaganouj and falafel tahini sauce etc... [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Asian", "Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2/3", "1/2", "3/4", "1/4", "2", "3 -4", NA, NA, "1"] [RecipeIngredientParts] ["tomatoes", "parsley", "green onion", "bulgur", "of fresh mint", "olive oil", "kosher salt", "fresh ground pepper", "red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 227.8 [FatContent] 11.0 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 23.5 [CarbohydrateContent] 30.6 [FiberContent] 8.1 [SugarContent] 5.8 [ProteinContent] 5.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] combine all ingredients and let stand at room temp. for an hour or so to allow flavors to blend. serve with pitas.
[Name] Red Pepper Dip #2 [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Red Pepper Dip #2 recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Free Of...", "High In...", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "8", "2", "2", "1", "1"] [RecipeIngredientParts] ["sour cream", "pitted ripe olives", "monterey jack pepper cheese", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.6 [FatContent] 14.9 [SaturatedFatContent] 9.1 [CholesterolContent] 39.9 [SodiumContent] 454.6 [CarbohydrateContent] 2.5 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 7.3 [RecipeServings] 12.0 [RecipeYield] 3 cups, approximately [RecipeInstructions] Combine cream cheese and sour cream in small mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes]. Stir in all remaining ingredients by hand. Cover; refrigerate at least 2 hours. Serve with tortilla chips.
[Name] Hummingbird Cake [AuthorId] 27378 [AuthorName] Lane5928 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-02-03T08:49:00Z [Description] Make and share this Hummingbird Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "3", "1", "1", "1 1/2", "1", "1", "1", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "salt", "cinnamon", "eggs", "banana", "vanilla", "pineapple in syrup", "pecans", "coconut", "cream cheese", "margarine", "powdered sugar", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9905.4 [FatContent] 525.4 [SaturatedFatContent] 109.5 [CholesterolContent] 884.0 [SodiumContent] 5546.4 [CarbohydrateContent] 1252.3 [FiberContent] 32.8 [SugarContent] 911.2 [ProteinContent] 93.3 [RecipeServings] 1.0 [RecipeYield] 1 cake [RecipeInstructions] Cake: Combine flour, sugar, salt, and cinnamon. Add eggs and oil, stirring until flour mixture is moistened. Do not beat. Stir in vanilla, pineapple, pecans, and bananas. Bake in 3 greased and floured 9-inch cake pans at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans, and cool completely. Frosting: Combine cream cheese and margarine, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Spread between layers and on top of and sides of cake. Sprinkle pecans on top.
[Name] Vegan Cornbread! [AuthorId] 25483 [AuthorName] pollen [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-03T08:49:00Z [Description] I took this recipe word-for-word off the about.com website. I haven't tried it, but I figured we needed a vegan cornbread recipe to go along with vegetarian chili :) [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "Southwestern U.S.", "Vegan", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "4", "5", "1/2", "1/3", "2", "1/2", "1/2"] [RecipeIngredientParts] ["whole wheat flour", "white flour", "polenta", "cornmeal", "sugar", "baking powder", "salt", "applesauce", "applesauce", "low-fat soymilk", "water"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1171.0 [FatContent] 5.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 3049.6 [CarbohydrateContent] 264.0 [FiberContent] 17.1 [SugarContent] 51.4 [ProteinContent] 25.3 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add wet to dry and stir well. Bake at 375° for about 30 minutes, or until golden brown.
[Name] Cheesy Drunk Pork Chops [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT4M [TotalTime] PT29M [DatePublished] 2002-02-03T08:57:00Z [Description] "In their sty, there&#8217;s something lacking &#8211; What they need&#8217;s a damn good whacking!" [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Grains", "Cheese", "Meat", "Scottish", "Welsh", "European", "Potluck", "Spicy", "Broil/Grill", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "1", "3"] [RecipeIngredientParts] ["English mustard", "ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.3 [FatContent] 20.1 [SaturatedFatContent] 7.5 [CholesterolContent] 68.8 [SodiumContent] 61.4 [CarbohydrateContent] 5.0 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 18.8 [RecipeServings] 4.0 [RecipeYield] 4 Cheesy Drunk Pork Chops [RecipeInstructions] (Rutland cheese (English] is an unusual mixture made from cheddar, beer, garlic and parsley. If you can’t find it, use plain cheddar and add garlic and parsley to the mixture]. Broil or grill the chops under moderate heat for 7-10 minutes, depending on the thickness. Turn them over and cook for a further 7-10 minutes, until cooked through. Mix together the cheese, mustard and brown ale. Spread over the chops and broil or grill until the cheese has melted. Serve immediately.
[Name] South of the Border Crock Pot Chicken [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2002-02-03T08:57:00Z [Description] Make and share this South of the Border Crock Pot 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/18/78/7/pichJEYDr.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Kosher", "Free Of...", "Potluck", "Weeknight"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "3", "1/2", "1", "2", NA] [RecipeIngredientParts] ["garlic cloves", "olive oil", "roasting chickens", "limes", "lime juice", "bay leaves", "fresh coarse ground black pepper", "salt"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 658.5 [FatContent] 47.7 [SaturatedFatContent] 12.6 [CholesterolContent] 187.2 [SodiumContent] 176.5 [CarbohydrateContent] 11.2 [FiberContent] 1.5 [SugarContent] 5.5 [ProteinContent] 45.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat garlic in olive oil. Place chicken in the bottom of your slow cooker. Pour garlic oil into slow cooker. Add remaining ingredients. Cover and cook on low for 8 hours.
[Name] Basic Flour Tortillas [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1M [PrepTime] PT40M [TotalTime] PT41M [DatePublished] 2002-02-03T08:57:00Z [Description] Make and share this Basic Flour Tortillas recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Mexican", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2 3/4", "5", "3/4", "3/4", "1 1/2", "3", "1/2", "4", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "vegetable shortening", "salt", "tap water", "spinach", "sun-dried tomato", "parsley", "oregano"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 120.0 [FatContent] 2.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 146.2 [CarbohydrateContent] 21.9 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 12 tortillas [RecipeInstructions] Any optional ingredient is to be added to the flour before you add the salted water. In a large bowl combine the fat with the flour using your fingers until completely incorporated. Add any optional ingredient now. Stir the salt into the water to dissolve and pour around 2/3's of a cup over the mixture. Working fast begin to stir. You should have clumps and not a blob of dough. Check to make sure all the dry ingredients are moist and if not continue to add water a bit at a time. Turn out and knead until smooth consistency is achieved. Divide the dough into 12 equal pieces and form into balls. Set the balls on a plate, cover with plastic and let rest for 30 minutes. Heat an ungreased griddle or heavy skillet-I use cast iron, over medium high heat. One at a time place each ball on a lightly floured surface and begin to roll out to a 7 to 8 inch diameter circle. Lay the tortilla on the hot griddle-you should see almost immediate bubbling across the surface-for about 40 seconds, turn and cook another 40 to 45 seconds. Remove to a heavy towel, wrap and repeat process until done.
[Name] Sweet & Sour Pork [AuthorId] 29229 [AuthorName] tgobbi [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-02-03T08:59:00Z [Description] A really good sweet sour dish that you should be able to do at home with a little deep frying skill. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "Chinese", "Asian", "Healthy", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1/2", NA, "1", "1", NA, "2/3", "1/4", "1/3", "1/2", "2", NA, NA, NA] [RecipeIngredientParts] ["pork", "cornstarch", "dry sherry", "dark soy sauce", "salt", "garlic", "unsweetened pineapple chunks", "green pepper", "sugar", "catsup", "vinegar", "dark soy sauce", "cornstarch", "maraschino cherry", "lychees"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 874.2 [FatContent] 22.2 [SaturatedFatContent] 7.8 [CholesterolContent] 194.9 [SodiumContent] 1727.0 [CarbohydrateContent] 94.8 [FiberContent] 1.4 [SugarContent] 85.4 [ProteinContent] 68.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Deep fry pork in batches in 350 degree oil.", "Drain, blot and set aside while making sauce.", "(Suggestion: partially cook pork at 325; drain& let it cool for 15- 20 minutes. Bring oil temp up to 375 and finish cooking pork. This gives you a moist but thoroughly cooked inside and a golden, crispy coating].", "For sauce: brown garlic in a little oil; discard.", "Give the sauce ingredients a good stir, pour into the pan and bring to a boil.", "Stir in binder a little at a time to thicken and clear using just enough to get the job done.", "Stir in pineapple, then pork to heat.", "Note: If using green pepper, stir it in with the garlic.", "It cooks in about a minute on high heat.", "Note: The oil should be cooled enough so that you can handle it.", "Strain into a container and save for the next use.", "You can refresh it next time by putting in a slice or two of ginger when it's hot.", "That gets rid of any strong odors.", "Discard ginger.", "Note: cooking temperatures are approximate.", "Use your judgement and experience as a guide." ]
[Name] Orange Glazed Spareribs [AuthorId] 29229 [AuthorName] tgobbi [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2002-02-03T09:48:00Z [Description] Make and share this Orange Glazed Spareribs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, "3", "3", "2", "1/4", "1/2", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["water", "ginger", "scallions", "star anise", "dark soy sauce", "sugar", "dark soy sauce", "orange zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1833.2 [FatContent] 142.9 [SaturatedFatContent] 58.4 [CholesterolContent] 332.9 [SodiumContent] 2717.8 [CarbohydrateContent] 56.3 [FiberContent] 1.0 [SugarContent] 52.1 [ProteinContent] 77.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Note: St Louis ribs are pork spare. ribs with the brisket removed. I haven't been successful making the dish with back ribs or baby back ribs. If you have a chopping cleaver, separate the ribs (removing all fat] and carefully chop them into 2\" pieces. Your butcher can use his electric saw to cut them down if this is what you prefer. You still have to separate them. Note: Star anise, available in Asian grocery stores, is an eight pointed star shaped ingredient. Each point has an anise seed in it. It's hard to find whole pieces so just count out a total of 16 points (more or less, depending on how much you like the taste]. Note: Orange zest is the thin outside layer of the orange peel. Use a sharp peeler to remove it. Check to make sure you have a minimum of the bitter white membrane left on it. (It can be trimmed with a sharp knife]. Mince enough of the zest to yield 1/2 tablespoon (or a little more, if you like]. Put the ribs, ginger, scallion, star anise and 1/4 C soy sauce in a pot along with water to cover. Bring to a boil and let simmer, uncovered, for 20 minutes. Pour into a colander, let cool and remove all the pieces of seasonings. To glaze the ribs: heat a wok on high flame and add a teaspoon of oil (just enough to lightly coat the ribs]. Stir in the ribs to coat. Stir the glaze ingredients to bring the sugar into suspension and add it to the wok. Keeping the fire on high, stir the mixture occasionally until you notice a definite reduction in the amount of liquid. (The whole glazing process takes only about 10 minutes or so] Now comes the only really critical part of making the dish: once the glaze starts to reduce it finishes up very quickly so watch carefully! Stir constantly until the glaze has reduced entirely and remove to a serving platter. (If you cook too long it starts to burn very quickly]. Warning: the glaze holds the heat for a long time so make sure you wait 2- 3 minutes before eating. This dish can be prepared in advance and reheated in the microwave.
[Name] Hot Cinnamon Coffee [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2002-02-03T09:48:00Z [Description] Perfect for a wintery morning, this recipe makes two small cups of coffee, reminiscent of the coffee you get in roadside stalls on highways here! You can add sugar if you want; I like it as it is. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/79/2/picBg6JiR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/79/2/pic9rJIyJ.jpg"] [RecipeCategory] Beverages [Keywords] ["Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "1/8 - 1/4"] [RecipeIngredientParts] ["instant coffee powder", "skim milk", "water", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 39.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 1.9 [SodiumContent] 55.9 [CarbohydrateContent] 5.5 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 3.7 [RecipeServings] 2.0 [RecipeYield] 2 small coffee cups [RecipeInstructions] Mix the milk and water together in a pot and heat on a low flame. As the mixture just starts to boil, add the coffee powder and stir. Bring to a boil and switch off burner. Add cinnamon, stir, and pour into two small cups to serve.
[Name] Peach and Blueberry Crunch With Almonds [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-03T13:56:00Z [Description] Make and share this Peach and Blueberry Crunch With Almonds recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Berries", "Fruit", "Potluck", "Weeknight", "Oven", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "4", "1", "1/3", "1", "2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["butter", "blueberries", "Equal sugar substitute", "cinnamon", "Equal sugar substitute", "salt", "cornmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.9 [FatContent] 24.4 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 191.7 [CarbohydrateContent] 47.9 [FiberContent] 7.8 [SugarContent] 34.4 [ProteinContent] 12.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Butter a 9\" baking dish. Mix the friut ingredients together in a bowl, then arrange them in the baking dish. Bake the fruit for 15 minutes. Meanwhile, chop the nuts in a food processor or blender. Combine in a bowl with the sweetener and salt. In a separate bowl, whisk the egg white until it is quite foamy, them pour the dry ingredients into the egg white and mix well, stirring in the cornmeal ifyou are using it. Rub the mixture with your fingers to be sure it's combined well. Spread the topping on a large plate and let it sit at room temperature until the fruit comes out of the oven. spread the topping evenly over the fruit. Bake on the lowest shelf in the oven for another 25-30 minutes until the fruit is bubbling hot. Cool on a rack for at least 10 minutes before serving.
[Name] Roasted Almonds with Southwest Spices [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-03T13:56:00Z [Description] Make and share this Roasted Almonds with Southwest Spices recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "High Protein", "Kid Friendly", "High In...", "Winter", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2 1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["olive oil", "ground cumin", "chili powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 241.8 [FatContent] 22.1 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 119.4 [CarbohydrateContent] 7.4 [FiberContent] 3.8 [SugarContent] 1.7 [ProteinContent] 7.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, heat the oil over medium heat, add the nuts, and saute until they are golden, giving a stir from time to time. When they're golden, remove them with a slotted spoon to a bowl, then toss with the cumin, chili powder and salt to taste. Spread on a baking sheet to dry. They will keep a couple of weeks in a sealed container.
[Name] Blueberry Cream Cheesecake [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2002-02-03T13:56:00Z [Description] We have an abundance of blueberries in our area and I am developing new recipes to use them as they are so good, fresh or frozen. This cheesecake is delicious. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Grains", "Cheese", "Berries", "Fruit", "Nuts", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/2", "1/2", "1/4", "1", "1/2", "1/2", "3", "8", "2", "3/4", "2", "1", "1", "1/2", "2", "1", "3"] [RecipeIngredientParts] ["granulated sugar", "butter", "margarine", "egg", "vanilla extract", "blueberries", "cream cheese", "sour cream", "granulated sugar", "eggs", "lemon juice", "blueberries", "granulated sugar", "fresh lemon juice", "tapioca starch", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 533.6 [FatContent] 30.3 [SaturatedFatContent] 15.3 [CholesterolContent] 120.8 [SodiumContent] 220.8 [CarbohydrateContent] 60.9 [FiberContent] 2.6 [SugarContent] 43.5 [ProteinContent] 8.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] BASE-----------. Preheat oven to 350 F degrees. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds. Cut in butter using a pastry blender or a fork, until mixture is crumbly. Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan. In a separate small mixing bowl, beat together egg, vanilla and almond extract. Drizzle mixture over crumb mixture in pan. Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny. Remove from oven and let cool. Spoon 3 cups of blueberries evenly over base. Sprinkle the remaining 1/4 cup of sugar over the blueberries. FILLING-----------. In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth. Pour cream cheese mixture over blueberries. Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch. Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan. Cover and refrigerate for 8 hours. SAUCE-----------. Puree' 1 cup of blueberries. In a small saucepan, combine blueberry puree', sugar and lemon juice; cook over medium heat to just boil and the sugar is dissolved. In a cup, mix together tapioca starch with 3 teaspoons of cold water until smooth. While sauce mixture is boiling slightly, add tapioca mixture stirring continuously until sauce thickens slightly. TO SERVE-----------. Remove sides of spring form pan before cutting cheesecake. Spoon some sauce on each serving plate; place a piece of cheesecake in pool of sauce, then spoon more sauce over top of cheesecake.
[Name] Mike's Beer Can Chicken [AuthorId] 28864 [AuthorName] Mike McCarthy [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-03T13:56:00Z [Description] A fun way to cook chicken at your next party outside. Originally posted by Chewman with funny pictures to follow at http://www.angelcities.com/members/chewman/chicken.html [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Whole Chicken", "Chicken", "Poultry", "Meat", "Summer", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["fryer chicken", "beer", "salt", "pepper", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 795.7 [FatContent] 40.7 [SaturatedFatContent] 11.3 [CholesterolContent] 263.1 [SodiumContent] 1443.3 [CarbohydrateContent] 7.5 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 82.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat grill to medium. Open beer and drink half. Empty rest of the beer into bowl and stir in rest of ingredients. Pour mixture back into can. Shove can up chicken's butt. Set on grill using legs and can as a tripod and close grill. Cook about one hour (until juices run clear]. The less often you peek, the quicker it will be done.
[Name] Tomato Lentil Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-03T13:56:00Z [Description] Make and share this Tomato Lentil Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Lentil", "Beans", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["6", "3", "1", "1 1/2", "1 1/2", "2", "2", "2", "1/3", "2", "1 1/2", "3", "2", "1", "3/4", "2 -4", NA] [RecipeIngredientParts] ["water", "tomato puree", "bay leaf", "carrots", "onions", "lentils", "celery", "red cabbage", "green cabbage", "green pepper", "olive oil", "zucchini", "broccoli", "tomato juice", "garlic", "apple cider vinegar", "tamari", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 184.7 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 503.5 [CarbohydrateContent] 31.8 [FiberContent] 9.2 [SugarContent] 12.5 [ProteinContent] 9.2 [RecipeServings] 8.0 [RecipeYield] 4 Quarts or there about [RecipeInstructions] Bring water, tomato puree, bay leaf, carrots, onion, lentils, celery, cabbage, green pepper, and olive oil to boil. Simmer, covered stirring occasionally, for about 45 minutes to 1 hour or until lentils are very soft and all vegies are tender. Add zucchini, broccoli, tomato juice, garlic, and vinegar. Simmer 10-15 minutes, or until the zucchini and broccoli are tender. Season with tamari and salt as desired. Serve.
[Name] Meatlloaf [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2002-02-03T13:56:00Z [Description] This is a Low-Carb dish from &quot;The Low-Carb Cookbook&quot; by Fran McCullough. I'm posting this in responce to a request. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Veal", "Pork", "Vegetable", "Meat", "Kid Friendly", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/3", "3", "2", "1", "1/2", "6", "1", "2", "1", "1", "1", "1", "2", "4"] [RecipeIngredientParts] ["milk", "ground beef", "butter", "green bell pepper", "onion", "garlic cloves", "dried thyme", "eggs", "Worcestershire sauce", "paprika", "salt", "black pepper", "ketchup", "salsa", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 775.7 [FatContent] 50.0 [SaturatedFatContent] 19.3 [CholesterolContent] 247.1 [SodiumContent] 1100.5 [CarbohydrateContent] 31.4 [FiberContent] 8.0 [SugarContent] 2.8 [ProteinContent] 50.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350F degrees. Put the Wasa crumbs into a small bowl and pour the milk over them, set aside. Put the meat in a large bowl. Melt the butter in skillet and add the green pepper and onions. Cook gently for about 3 minutes or until soft, stirring often. Add the sauted pepper, onions and everything else but the ketchup and bacon to the meat mixture. Mix lightly with your hands. Put the meatloaf into a glass loaf pan and spread the ketchup over the top. Lay the bacon slices over the ketchup. Bake the loaf for 1 hour and 15 minutes. Remove from oven and let rest for 10 minutes before slicing.
[Name] Ricotta Pancakes [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-03T13:56:00Z [Description] Make and share this Ricotta Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "High Protein", "Kid Friendly", "High In...", "< 30 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/3", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["eggs", "ricotta cheese", "vanilla extract", "butter", "salt", "nutmeg", "Equal sugar substitute", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 367.8 [FatContent] 22.8 [SaturatedFatContent] 12.2 [CholesterolContent] 337.4 [SodiumContent] 367.2 [CarbohydrateContent] 12.9 [FiberContent] 1.3 [SugarContent] 1.6 [ProteinContent] 27.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Set the griddle or a large skillet over high heat.", "Put all the pancake ingredients, except for the butter for the griddle in a blender or food processor and blend well.", "When the griddle is hot enough so that a drop of water jumps, grease the surface with the butter.", "Drop the batter by spoonfuls, large or small onto the griddle.", "Turn the pancakes when the edges lose their shine and the bubbles begin to appear.", "Cook briefly on the other side and serve immediately.", "Butter and Vermont Sugar-Free syrup are great accompaniments." ]
[Name] Bowl of Red ( Texas Chili Con Carne ) [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2002-02-03T13:56:00Z [Description] Make and share this Bowl of Red ( Texas Chili Con Carne ) recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Potluck", "Winter", "Spicy", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "4", "1/2", "2", "2", "1", "1", "1/2", "3", "1", "1/2", "2", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "boneless beef chuck roast", "red chile", "ground cumin", "dried oregano", "sweet paprika", "cider vinegar", "brewed coffee", "water", "salt", "cayenne", "cornmeal", "sour cream", "cilantro", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 637.3 [FatContent] 48.4 [SaturatedFatContent] 18.5 [CholesterolContent] 156.5 [SodiumContent] 1013.1 [CarbohydrateContent] 5.8 [FiberContent] 1.2 [SugarContent] 1.5 [ProteinContent] 42.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large dutch oven, heat the oil and cook the onion over medium heat until it is soft. Add the garlic and cook until it's transparent. Add the meat in several batches along with the chili, cumin, oregano and paprika. Remove each batch to a large bowl as it's cooked. Stir and cook until the meat is browned, then put all the meat back in the pot and add the vinegar, coffee and enough water just to cover the meat. Add the salt and cayenne and stir well. cover the pot and cook over low heat for 2 hours, stirring from time to time. Remove the lid and simmer the final hour. Skim off any fat on the surface. Add the cornmeal and stir in well. Cook for 15 more minutes and serve hot in deep bowls. Garnish with sour cream, chopped cilantro and shredded cheese.
[Name] Creamy Sweet Potato Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1M [PrepTime] PT15M [TotalTime] PT16M [DatePublished] 2002-02-03T13:56:00Z [Description] Make and share this Creamy Sweet Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "2", "2", "3", "6", "2", "2", "2", "1", "2", "1", "1", "2", "1", "1/2", "2", NA] [RecipeIngredientParts] ["water", "leaf thyme", "bay leaves", "onions", "sweet potatoes", "sweet potatoes", "celery", "russet potatoes", "carrot", "basil", "tarragon", "fresh parsley", "sour cream", "milk", "dried chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 630.5 [FatContent] 13.5 [SaturatedFatContent] 7.5 [CholesterolContent] 34.2 [SodiumContent] 246.7 [CarbohydrateContent] 116.9 [FiberContent] 19.4 [SugarContent] 15.0 [ProteinContent] 13.6 [RecipeServings] nan [RecipeYield] 4 Quarts [RecipeInstructions] Bring water, thyme, bay leaves, onions, and diced yams to a boil. Lower heat to medium and cook, covered about 30 minutes, until sweet potatoes begin to break down and form a broth. Stir occasionally. Add celery and russet potato, and continue cooking 10 minutes. Add sweet potato half circles, carrots, basil, and tarragon. Lower heat and simmer, covered until veggie pieces are tender, about 10-15 minutes. Add peas and parsley, and simmer 5 minutes. Turn burner to lowest heat. Blend sour cream and milk together in blender container, and add to soup along with salt, pepper, and chives. Heat gently, stirring often, until soup is hot but not boiling. Adjust seasonings to taste. Serve.
[Name] Cucumber, Bean and Olive Salad [AuthorId] 30352 [AuthorName] S Sullins [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-03T13:56:00Z [Description] Make and share this Cucumber, Bean and Olive Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "1/4", "1", "1", NA, "2"] [RecipeIngredientParts] ["string bean", "cucumbers", "black olives", "flat leaf parsley", "Dijon mustard", "red wine vinegar", "fresh ground pepper", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 135.3 [FatContent] 10.2 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 231.7 [CarbohydrateContent] 11.5 [FiberContent] 3.4 [SugarContent] 4.4 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook beans till tender. Cool beans in ice water. Drain and cut beans in half lengthwise. Peel cucumbers and cut in half lengthwise. Remove seeds and slice into 1/2 pieces. Combine beans, cucumbers, olives and parsley leaves in serving bowl. Whisk together mustard, vinegar, salt and pepper. Slowly add oil, constantly stirring. Combine with salad just before serving.
[Name] Cream of Asparagus Soup (vegan) [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-03T13:57:00Z [Description] A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this - including broccoli, cauliflower and potato. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/80/3/picfQuFWd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/80/3/picG3nve1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/80/3/pic8WlhAg.jpg"] [RecipeCategory] Vegetable [Keywords] ["Vegan", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1 -5", "2", "1/4", "2 1/2", "2", "2", NA] [RecipeIngredientParts] ["asparagus", "onion", "garlic", "vegetable broth", "unbleached flour", "soymilk", "soy sauce", "tamari", "dried basil"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 159.2 [FatContent] 3.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 599.0 [CarbohydrateContent] 24.9 [FiberContent] 4.4 [SugarContent] 9.4 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop the asparagus (if using frozen, steam or microwave it a little first], reserving the tips. Put the asparagus, onion, garlic and broth in a large saucepan. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes. Put contents of saucepan into blender. Add the flour, soy milk, soy sauce and basil. Process until smooth. Return the soup to the saucepan and add the asparagus tips. Cook over medium heat until the soup thickens and is heated through. Season to taste with salt and fresh cracked pepper and serve.
[Name] Tamale Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT6H [TotalTime] PT7H [DatePublished] 2002-02-03T13:57:00Z [Description] Make and share this Tamale Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 2/3", "8", "1", "1", "1/2", "2", "1", "1", "3", "1", "1/4", "2", "1/3", "3/4", "1", NA] [RecipeIngredientParts] ["pinto beans", "water", "bay leaf", "onion", "green peppers", "celery", "dried chives", "garlic", "tamari", "cayenne pepper", "ground cumin", "olive oil", "yellow cornmeal", "bacon bits"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 590.9 [FatContent] 26.6 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 419.6 [CarbohydrateContent] 74.0 [FiberContent] 18.5 [SugarContent] 5.0 [ProteinContent] 18.5 [RecipeServings] nan [RecipeYield] 3-4 Quarts [RecipeInstructions] Soak beans as directed on the back of the package. In a 5-6 quart pot, bring water, pinto beans, and bay leaf to a boil. Simmer, covered for about 20 minutes Add onion, pepper, celery, chives, celery salt, garlic, tamari, cayenne, cumin, and olive oil. Bring again to boil, then reduce heat and simmer, covered until the beans are tender In blender, blend 2 cups of the hot soup broth with the corn meal and the bacon bits until smooth. Sir constantly, adding cornmeal mixture gradually into the soup. Simmer and continue stirring, for about 10 minutes, or until cornmeal is cooked (soup will get thick]. Add seasonings to taste. Serve.
[Name] Thai-Style Beef Curry [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-03T13:57:00Z [Description] Make and share this Thai-Style Beef Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Meat", "Thai", "Asian", "Potluck", "Winter", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2 1/2", "2 1/2", NA, "1/4"] [RecipeIngredientParts] ["olive oil", "Thai red curry paste", "coconut milk", "beef chuck", "cilantro"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 656.4 [FatContent] 56.9 [SaturatedFatContent] 31.4 [CholesterolContent] 130.4 [SodiumContent] 120.3 [CarbohydrateContent] 2.7 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 34.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a dutch oven, warm the oil over low heat and add the curry paste.", "Stir and cook over low heat for about 5 minutes, then add to the coconut milk Cook and stir for another 3 minutes.", "Add the beef, bring to a boil and lower the heat to a gentle simmer.", "Cook covered for 1-1/2 to 2 hours, stirring from time to time.", "By now the meat should be soft, if it is not, continue cooking until it is.", "Raise the heat and cook uncovered another 10 minutes or until the sauce is thick Taste for seasoning and serve garnished with cilantro." ]
[Name] Caramel-Pecan Sticky Buns [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2002-02-03T13:57:00Z [Description] Make and share this Caramel-Pecan Sticky Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Fruit", "Nuts", "Vegan", "Kid Friendly", "Christmas", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 1/3", "1", "1 1/4", "1/4", "1/4", "1", "1", "1/2", "1/2", "2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "active dry yeast", "soymilk", "sugar", "shortening", "salt", "Ener-G Egg Substitute", "margarine", "brown sugar", "cinnamon", "brown sugar", "margarine", "light corn syrup", "whole pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.2 [FatContent] 13.1 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 199.6 [CarbohydrateContent] 31.7 [FiberContent] 1.2 [SugarContent] 16.1 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 24 rolls [RecipeInstructions] First, make caramel base. Combine ingredients in saucepan and heat slowly, stirring often. When mixture starts to bubble, pour into baking pan (long cake size]. In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Heat soy milk, sugar, shortening and salt, until just warm. Stir constantly until shortening is almost melted. Add this to the dry mixture and then add egg substitute. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Shape into ball. Place in lightly greased bowl; turn once to grease surface. Cover and let rise in warm place till double, 1 1/2 to 2 hours. Punch down and turn out onto floured surface. Cover and let rest for 10 minutes. Roll dough into 24x16-inch rectangle. Brush with 1/2 cup melted margarine, and then sprinkle with brown sugar-cinnamon mix. Roll as for jelly roll, starting with long edge. Seal and cut into 1-inch slices. Place rolls, cut side down, into baking pan. Let rest in warm place until double, 30 to 45 minutes. Bake at 375 degrees for around 20 minutes. Rolls should be golden. Let cool around 5 minutes, and then invert pan on rack or tray.
[Name] scrumptious skillet breakfast [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-03T13:57:00Z [Description] Make and share this scrumptious skillet breakfast recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "5", "1", "12", "6", "6", NA, NA] [RecipeIngredientParts] ["potatoes", "yellow onion", "eggs", "salsa", "monterey jack cheese", "cheddar cheese", "salt", "fresh ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1014.5 [FatContent] 65.2 [SaturatedFatContent] 30.6 [CholesterolContent] 409.5 [SodiumContent] 1684.1 [CarbohydrateContent] 59.8 [FiberContent] 7.7 [SugarContent] 6.7 [ProteinContent] 48.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["in a heavy skillet cook the sausage completley-drain off the excess fat.", "in microwave cook the potatoes for 4-6 minutes.", "add potatos and onion to skillet and stir-cook over medium heat until the potatoes are semi soft.", "cook the eggs to your liking.", "add the salsa over top of the skillet mixture,then spread the cheeses evenly over the top of the skillet mixture- reserve enough to sprinkle over eggs-about an ounce each.", "add eggs and sprinkle remaining cheese over the eggs.", "place in the oven on broil-on the center rack and cook for 5-10 minutes until cheese is bubbly." ]
[Name] Trash Can Turkey [AuthorId] 28864 [AuthorName] Mike McCarthy [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2002-02-03T13:58:00Z [Description] An alternative way of cooking turkey that is fun and one heck of a conversation piece at your next cook out. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA] [RecipeIngredientParts] "turkey" [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Start 20 pounds of charcoal on fire. Line ground with foil to extend 10\" beyond the diameter of the trash can. Place the turkey on the stake so it is hanging 2\" off the ground (legs pointing down]. Rub seasonings into skin as desired. Place trash can upside down over turkey. Shovel burning charcoal around the outside of the can and also enough to make one layer on top of inverted can. Keep adding charcoal so can stays hot. Check turkey after 2 1/2 hours. Additional cooking may be required depending on the size and wind. HINT: To capture the juices, place a bundt pan under the turkey slide down the stake before putting the turkey on the stake. Instead of the wooden stake you can also use a steel rod that has had a cross piece welded to the top. It should look like a long legged T.
[Name] Add-An-Ingredient Risotto [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-03T13:58:00Z [Description] I like this recipe because it can be made in one pot, and with just about anything in the fridge. Feel free to experiment with ingredients and flavourings. Other than the ones listed here, I sometimes like to add turmeric and rosemary. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/80/9/18809.jpg" [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "Vegetable", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "4", "1/4", "1", "1/4", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["arborio rice", "zucchini", "carrots", "shrimp", "chicken", "bouillon cube", "hot water", "white wine", "parmesan cheese", "garlic", "pepper", "basil", "oregano", "fresh ground black pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 584.1 [FatContent] 7.9 [SaturatedFatContent] 2.2 [CholesterolContent] 7.3 [SodiumContent] 142.2 [CarbohydrateContent] 111.9 [FiberContent] 5.8 [SugarContent] 4.2 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Get a large, deep frying pan and heat oil. Put rice into pan and fry for a couple minutes, then add 1 cup water and wine. Stir occasionally, until water is nearly absorbed, then add another 1/2 cup water, stock cube, vegetables and shrimp or chicken, if using. Repeat, stirring and adding water until rice is cooked. This may take more or less than 4 cups, so taste occasionally and add water until you're happy. Add garlic and herbs in the last five minutes, to taste. Spoon onto plates and sprinkle parmesan cheese over dish. For Vegetarian do not use meat, seafood, or poultry. Do not use a broth made from these.
[Name] Dishwasher Salmon [AuthorId] 28864 [AuthorName] Mike McCarthy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-03T14:00:00Z [Description] Seasoned Cooking April 1999 Issue. A Fool's Delight, by Philip R. Gantt. This is an actual recipe from the Alaska Department of Fish and Game Cookbook. It is unusual and although I haven't yet tried it, it seems like an innovative idea. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/0/picwrCoFy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/0/picba4XOa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/0/pic1Jxrci.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 60 Mins", "No Cook", "Steam", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", NA, "6"] [RecipeIngredientParts] ["salmon", "lemon", "onion", "herbs", "butter"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 492.1 [FatContent] 24.9 [SaturatedFatContent] 9.8 [CholesterolContent] 169.5 [SodiumContent] 328.6 [CarbohydrateContent] 1.8 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 62.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the whole salmon in the center of the foil, season with herbs inside and out. Place half the slices of butter inside of the fish and the other half on top of the fish. Do the same with the slices of lemon, arranging them in the cavity and on top of the fish. Fold the foil and roll the edges so that the entire fish is sealed. Turn on the dishwasher, normal or hot cycle and run your dishwasher as you normally would. (Please don't use any soap or anything else] By the time the washer is done with the drying cycle, the fish will be done and ready to serve. Simply unwrap the fish at the dinner table and serve with vegetables of your choice.
[Name] Cherry Crisp [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-03T14:25:00Z [Description] Make and share this Cherry Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "quick-cooking oats", "brown sugar", "butter", "cherry pie filling", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 320.1 [FatContent] 11.5 [SaturatedFatContent] 5.2 [CholesterolContent] 20.3 [SodiumContent] 86.9 [CarbohydrateContent] 52.3 [FiberContent] 1.9 [SugarContent] 18.1 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] 1 9 [RecipeInstructions] Combine the flour, oats and brown sugar. Cut in the softened butter. Pat 1/2 of the mixture on the bottom and sides of a 9\" pie pan to form a crust. Spread with the cherry pie filling to which the almond flavoring has been added. Add the chopped pecans to the remaining flour-oatmeal mixture; spread evenly around the outer rim of the pie, leaving the center open. Bake in a 375 degree oven for 25 to 30 minutes. Let cool before serving.
[Name] Super Fast & Easy Frostings [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-03T14:25:00Z [Description] Super easy frostings mixes using Cool Whip....fast and great for those 'last minute' desserts....... [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "1", "2", "2", "1", "1", "3", "1", "1", "2"] [RecipeIngredientParts] ["milk", "instant pudding mix", "powdered sugar", "Cool Whip", "Cool Whip", "confectioners' sugar", "sour cream", "Cool Whip", "vanilla extract", "coconut", "cream cheese", "powdered sugar", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 2053.4 [FatContent] 140.1 [SaturatedFatContent] 110.7 [CholesterolContent] 121.5 [SodiumContent] 743.8 [CarbohydrateContent] 195.8 [FiberContent] 10.4 [SugarContent] 174.8 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pudding Frosting----------------------. Pour cold milk into medium bowl, add pudding mix and sugar. Beat with wire whisk 2 minutes. Gently stir in Cool Whip. Spread on cooled cake. Cool Whip Frosting-------------. Combined ingredients. And use on cake as needed. Cool Whip Frosting 2-------------. Combine ingredients and fold in gently. Creamy'Cool' Frosting-----------. Cream together cream cheese and powdered sugar. Blend in Cool Whip. -----------------. You can make the frostings low-cal by substituting low-fat cream cheese, sour cream, and no-fat or low-fat milk. Endless possibilities with flavorings!
[Name] Zucchini Tofu Scramble [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-04T10:18:00Z [Description] I find that this dish needs a few herbs added I usually will try Italian herbs, or oregano, or coriander - I leave it up to you or have it plain as is [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "6", "2 -3", "1/2", "1", NA] [RecipeIngredientParts] ["sweet onion", "zucchini", "tomatoes", "extra firm tofu"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 126.4 [FatContent] 6.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 29.6 [CarbohydrateContent] 13.4 [FiberContent] 3.8 [SugarContent] 6.8 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute the onions in the oil until almost tender. Add zucchinis until just heated through. Add tomatoes and finally the tofu. Serve over rice or it is great with noodles.
[Name] Campfire Nitecap [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-04T10:18:00Z [Description] Make and share this Campfire Nitecap recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1", "4"] [RecipeIngredientParts] ["water", "honey", "clove", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.6 [FatContent] 6.2 [SaturatedFatContent] 3.8 [CholesterolContent] 22.8 [SodiumContent] 83.3 [CarbohydrateContent] 19.9 [FiberContent] 0.4 [SugarContent] 11.6 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a saucepan stir together the water, candy, honey and cloves. Bring to a boil and simmer for 5 minutes. Strain out the cloves if you want. Slowly stir in the milk and heat.