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[Name] Brownie Cup's [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-04T10:18:00Z [Description] Make and share this Brownie Cup's recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Canadian", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "24"] [RecipeIngredientParts] "eggs" [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 172.6 [FatContent] 8.6 [SaturatedFatContent] 1.8 [CholesterolContent] 18.1 [SodiumContent] 104.8 [CarbohydrateContent] 23.4 [FiberContent] 0.2 [SugarContent] 3.3 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 24 cup cakes [RecipeInstructions] Preheat oven to 350 degrees. Combine the brownie mix with the oil and egg. Fill lined cupcake tins to 2/3's full. Balke for 10 minutes and press one peanut butter cup into each cup cake until flush with the top. Bake for 15 minutes more and test for doneness. Remove and cool on a wire rack. Top with Cream Cheese frosting or German Chocolate frosting if desired. |
[Name] Cabbage for Those Who Dislike Cabbage [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-04T10:18:00Z [Description] This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/l4hHXQQTbmX6bCFCuT67_untitled-6970.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/ZGwNh5FMROFdbbkogxWn_untitled-6967.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/wBvhtJcXQAqnOnYPl0qQ_untitled-6974.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18816/YCFDfVkS1aOgaowhSOjQ_20170322_110452.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/01489583355.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/3s0ThYrfQ3Cbilg8sAAU-P1010005.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/pic0sSunH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/picaLruLm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/picqoycRQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/picARxVIQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/pic8vOXSQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/pic7Iwysi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/picmWFJhE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/81/6/picE4cYpt.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Kid Friendly", "Kosher", "Potluck", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "8", "1", "3 -4", "1", NA, NA] [RecipeIngredientParts] ["butter", "margarine", "canola oil", "green cabbage", "brown sugar", "garlic cloves", "red wine vinegar", "salt", "fresh ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 206.0 [Calories] 89.3 [FatContent] 6.3 [SaturatedFatContent] 2.6 [CholesterolContent] 10.2 [SodiumContent] 51.7 [CarbohydrateContent] 8.2 [FiberContent] 2.4 [SugarContent] 5.2 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan. Sauté until the cabbage is limp, about 5 minutes or so. Reduce heat to medium-low and stir in vinegar. Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes. Add salt and pepper to taste and serve. |
[Name] Chicken in Corn Flakes [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-04T10:18:00Z [Description] Make and share this Chicken in Corn Flakes 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/18/81/7/lgQ7iln9S02MXH3GVprl_15239320311861712749834.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18817/6DjFQu1SsGFB4xzXTyzi_1523931826196914932640.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["skinless chicken breasts", "mayonnaise", "toasted sesame seeds", "garlic powder", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 351.7 [FatContent] 9.4 [SaturatedFatContent] 1.8 [CholesterolContent] 145.6 [SodiumContent] 511.6 [CarbohydrateContent] 14.4 [FiberContent] 1.4 [SugarContent] 1.5 [ProteinContent] 50.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F degrees. Remove and discard any fat off chicken breasts and place chicken in a large mixing bowl. Add mayonnaise and coat chicken well. Crush corn flakes (not too fine] and place in a plastic bag. Add sesame seeds, granulated garlic powder, salt and pepper and shake well to mix. Drop coated chicken pieces into the plastic bag one at a time and shake well to coat. Arrange chicken in an oven-proof baking dish or casserole dish. Bake in preheated 350°F oven uncovered for 30 to 40 minutes or until chicken is cooked through. You can also use other chicken parts, just make sure that the chicken is cooked through with no pink showing when done. |
[Name] Cottage Broccoli Bake [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-04T10:18:00Z [Description] Make and share this Cottage Broccoli Bake recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1", "4", "1/4"] [RecipeIngredientParts] ["mayonnaise", "egg", "onion", "sharp cheddar cheese", "herb stuffing mix", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.2 [FatContent] 18.4 [SaturatedFatContent] 9.9 [CholesterolContent] 71.3 [SodiumContent] 817.2 [CarbohydrateContent] 23.5 [FiberContent] 3.6 [SugarContent] 4.2 [ProteinContent] 11.4 [RecipeServings] nan [RecipeYield] 2 one quartt casserole dishes [RecipeInstructions] Cook the broccoli slightly; drain. Combine with the soup, mayonnaise, egg, onion, and cheese. Place in 2 (1-qt.] casseroles. Toss the stuffing with melted butter; spoon over the broccoli mixture. Bake in a 350 degree oven for 30-35 minutes. |
[Name] Mayonnaise [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-04T10:18:00Z [Description] Make and share this Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "No Cook" [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "2", NA] [RecipeIngredientParts] ["dry mustard", "salt", "lemon juice", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 1500.8 [FatContent] 167.9 [SaturatedFatContent] 22.6 [CholesterolContent] 166.0 [SodiumContent] 1170.3 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a food processor whirl together the yolks, mustard, salt and lemon juice. Continuing to whirl, SLOWLY add in a THIN STREAM the cold oil, until you reach the consistancy you wish. Stop processor and taste, adding 1 t. sugar if you wish, and whirl to incorporate. This can also be done in a blender. Variations-----------. Add to 1 cup mayo 3 T. or more grated or prepared horseradish for roast beef. Add to 1 cup mayo 3 T. whipped cranberry jelly and 1 T. grated orange peel for turkey sandwiches. Add to 1 cup mayo 2 T. wasabi paste, 1 T. light olive oil, salt and pepper to taste. Whisk well and serve with crab cakes or grilled fish. Add to 1 cup mayo 1/2 cup chopped herb of your choice and whisk well. The sky's the limit once you start adding flavors to homemade mayonnaise. |
[Name] Crumpets [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT7M [PrepTime] PT1H30M [TotalTime] PT1H37M [DatePublished] 2002-02-04T10:18:00Z [Description] A staple in every respectable English household at tea time. Although they are in the pancake and crepe family, they are very distant cousins and have a unique but distinctive taste. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Grains", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "Christmas", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["7 1/8", "1/2", "1/2", "3", "2 1/8", "1", NA] [RecipeIngredientParts] ["unbleached white flour", "salt", "sugar", "dried yeast", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 132.9 [FatContent] 1.0 [SaturatedFatContent] 0.4 [CholesterolContent] 1.8 [SodiumContent] 254.1 [CarbohydrateContent] 26.1 [FiberContent] 1.2 [SugarContent] 1.5 [ProteinContent] 4.5 [RecipeServings] 5.0 [RecipeYield] 15 crumpets [RecipeInstructions] Sift the flour and salt into a mixing bowl. Gently warm the milk to just hand hot and sprinkle on the dried yeast. Leave to stand for 10 or 15 minutes until frothy. Add the yeast mix to the flour and beat to a smooth batter. Cover with a damp cloth and leave to stand in a warm place for 45 minutes, or until the batter has doubled in size. Dissolve the baking soda in 1 tablespoon of warm water and beat it into the batter. Cover again and leave to stand for a further 20 minutes. Place a 3 inch metal pastry cutter into a hot greased frying pan. Pour in about tablespoonful of the batter to cover the base thinly. Cook until the top is set and the bubbles have burst. Remove it from the ring, turn the crumpet over and cook the other side for 2 or 3 minutes only. It should just colour slightly. Cool on a wire rack. Eat them hot, or leave to go cold and toast them until golden brown on both sides. Slather them with marmalade or your favourite jam. |
[Name] Creamsicle Pie [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2002-02-04T10:18:00Z [Description] I would recommend a drizzle of chocolate syrup for a totally delicious dessert. Prep time includes freezing time. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Fruit", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "No Cook", "Beginner Cook", "Freezer", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["18", "1/4", "1/3", "1", "6", NA, NA] [RecipeIngredientParts] ["graham crackers", "white sugar", "margarine", "butter", "vanilla ice cream", "Cool Whip"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 303.6 [FatContent] 12.7 [SaturatedFatContent] 5.5 [CholesterolContent] 29.0 [SodiumContent] 173.1 [CarbohydrateContent] 44.1 [FiberContent] 1.1 [SugarContent] 35.1 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In small bowl, combine crumbs, sugar and margarine; press onto bottom and sides of 9-inch pie plate; set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust. Freeze until firm, about 4 hours. Before serving, garnish with Cool Whip or whipped cream, and orange slices if desired. |
[Name] Low-Fat Blueberry Lemon Charlotte [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-04T10:18:00Z [Description] A friend of mine who lives up north and grows her own blueberries developed this when she decided to go on a diet. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Low Cholesterol", "Healthy", "Kosher", "< 30 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["lemon gelatin", "fresh blueberries", "plain low-fat yogurt", "honey", "ground ginger", "fresh blueberries", "fresh lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 241.7 [FatContent] 1.0 [SaturatedFatContent] 0.5 [CholesterolContent] 2.8 [SodiumContent] 175.2 [CarbohydrateContent] 55.8 [FiberContent] 1.5 [SugarContent] 48.7 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in 1 1/2 cups of the blueberries and the yogurt until smooth. Cut the cake into 14 (1/2-inch] slices. Cut each slice into 3 × 1-inch rectangles. Arrange rectangles upright around edge of an 8-inch springform pan. Arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining 1/2 cup blueberries over top. Cover and chill until firm, about 2 hours. Serve with Blueberry Honey Sauce, if desired. To make the Blueberry Honey Sauce: In a small saucepan, combine honey and ginger and bring to a boil. Stir in blueberries and return to a boil. Remove from heat and stir in lemon juice. Transfer mixture to a blender container and whirl until smooth. Serve over Blueberry Lemon Charlotte or spoon over cut-up fruits. |
[Name] Sauerkraut Chicken bake [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-04T10:18:00Z [Description] Make and share this Sauerkraut Chicken bake recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Canadian", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "2", "3", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["butter", "margarine", "chicken", "onion", "celery", "carrots", "garlic", "Italian-style tomato sauce", "sauerkraut", "brown sugar", "dried parsley flakes"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 548.8 [FatContent] 31.9 [SaturatedFatContent] 11.1 [CholesterolContent] 142.8 [SodiumContent] 1373.3 [CarbohydrateContent] 31.4 [FiberContent] 6.4 [SugarContent] 23.1 [ProteinContent] 35.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a skillet& brown the breasts on both sides, remove& place in an oven proof dish Add to skillet onion, celery, carrot& garlic. cook until tender. Stir in the kraut, tomatoe sauce, brown sugar& parsley, mix well. Spoon mixture over the chicken and bake 375f, uncovered for apprx 45 minutes. Note: You may do ahead up to the final step and just refrigerate, bring casserole dish to room temp before putting in the oven. |
[Name] Daddy's Doggin' Southern Cabbage [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-04T10:18:00Z [Description] For a down home Alabama flavor, try this recipe! It will remind you of Grandma's old time cooking. It's sure to please!!!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/82/4/picfmP1Fs.jpg" [RecipeCategory] Weeknight [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "4 -6", "1", "2 -4"] [RecipeIngredientParts] ["cabbage", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 172.5 [FatContent] 13.1 [SaturatedFatContent] 5.1 [CholesterolContent] 12.3 [SodiumContent] 60.2 [CarbohydrateContent] 13.2 [FiberContent] 5.7 [SugarContent] 7.3 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Note: It may seem like a lot of seasoning for Cajun seasoning but it's not a salty or spicy seasoning. It is a blend of many types of seasoning. It tastes good by itself with any type of meat! Slice cabbage into desired size pieces. Fry cabbage in bacon grease until softened. Add chicken soup and Cajun seasoning. Cook until of desired consistency. Note: Really good when served with sticky rice. |
[Name] Chicken Braised in Red Wine [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2002-02-04T10:18:00Z [Description] Make and share this Chicken Braised in Red Wine recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "Kid Friendly", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "1", "3", "3", "1/4", "1/4", NA, "3", "2", "1", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["fresh mushrooms", "no-salt-added chicken broth", "dry red wine", "chicken thighs", "chicken drumsticks", "salt", "pepper", "garlic cloves", "extra lean cured ham", "tomato paste", "fresh parsley", "fresh thyme", "bay leaf"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 237.4 [FatContent] 11.3 [SaturatedFatContent] 3.2 [CholesterolContent] 72.0 [SodiumContent] 262.2 [CarbohydrateContent] 7.4 [FiberContent] 0.9 [SugarContent] 2.5 [ProteinContent] 19.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut stems from fresh mushrooms, and set stems aside. Cut mushroom caps in half, and set aside. Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil. Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup. Strain mixture, reserve cooking liquid, and set aside. Discard mushroom stems. Sprinkle chicken with salt and pepper, set aside. Coat a large frypan with cooking spray, place over medium high heat until hot. Add chicken, and cook until browned. Remove from frypan, set aside. Wipe drippings from pan with a paper towel. coat skillet with cooking spray, and place over medium low heat until hot. Add onions and garlic, cook until onions are browned. Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil. Cover, reduce heat and simmer 45 minutes or until chicken is tender. Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs. Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup. Serve chicken, ham and veggies with sauce. |
[Name] Chicken Bott Boi [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-04T10:18:00Z [Description] Posted in response to a request. Have not tried this myself and don't know if it's a stew or a soup, so I'll categorize it as both. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Kid Friendly", "Kosher", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "2", "3 -5", "1", NA, NA, "5", "1/2", "4"] [RecipeIngredientParts] ["chicken", "celery", "water", "chicken bouillon", "whole tomatoes", "white potatoes", "saffron thread", "salt", "black pepper", "eggs", "water", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1051.7 [FatContent] 50.8 [SaturatedFatContent] 14.5 [CholesterolContent] 381.8 [SodiumContent] 363.8 [CarbohydrateContent] 71.8 [FiberContent] 5.2 [SugarContent] 5.6 [ProteinContent] 71.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a 6-quart stockpot, simmer chicken and half of the celery in the water for 1 hour or until chicken is tender. Remove meat from bones and set aside; discard bones. Add more water to the chicken broth to make about 3-1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer. In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes; drain and set aside. Prepare bott boi: Whisk eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken, then switch to a wooden spoon and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts and roll each part on a floured wooden surface in a rectangular shape as thin as you can. Hint: Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if needed. Cut into 1-inch squares with a pastry wheel. Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes and salt and pepper to taste. Cook until heated through; serve hot. |
[Name] Pizza Nachos [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2002-02-04T10:18:00Z [Description] Make and share this Pizza Nachos recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Kid Friendly", "Broil/Grill", "< 15 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["tortilla chips", "dried oregano", "part-skim mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 168.8 [FatContent] 8.8 [SaturatedFatContent] 3.5 [CholesterolContent] 18.9 [SodiumContent] 398.7 [CarbohydrateContent] 13.8 [FiberContent] 0.9 [SugarContent] 3.2 [ProteinContent] 8.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat broiler. Arrange tortilla chips on baking sheet or pizza pan. Drizzle with marinara sauce and sprinkle with oregano. Top with cheeses. Broil until chips just start to brown and cheese starts to melt,about 1 minute. |
[Name] Chocolate Whisky Fondue [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-04T10:18:00Z [Description] Mmm Nummy!! Happy valentines! I didn't put cook time in as it is as long as it takes, depends on chocolate. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Candy", "Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Canadian", "Kid Friendly", "Christmas", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "3", "3", "1/4", "2", "1/4", NA, NA, NA] [RecipeIngredientParts] ["sugar", "cold water", "fresh strawberries", "fresh pineapple"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 568.9 [FatContent] 36.5 [SaturatedFatContent] 22.8 [CholesterolContent] 40.8 [SodiumContent] 95.4 [CarbohydrateContent] 62.9 [FiberContent] 7.1 [SugarContent] 50.4 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place sugar and water in a small non-aluminum saucepan. Cook over low heat until mixture simmers, cover and simmer 5 minutes. Remove from heat, uncover and cool to lukewarm. Melt semisweet and unsweetened chocolates with butter and cream. Slowly blend cooled sugar syrup into chocolate mixture using whisk, reserve at room temperature until ready to serve. to serve, reheat chocolate mixture in double boiler over hot water just until hot. Stir Scotch into chocolate mixture. Transfer mixture to warm fondue pot or serving dish. Serve with cake cubes and fruit, as desired, for dipping (fondue will thicken as it cools]. |
[Name] Deviled Steak Strips [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-04T10:18:00Z [Description] Make and share this Deviled Steak Strips 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/18/82/9/picfcdhNX.jpg" [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "1/4", "1", "1", "1", "1/2", "1", "2", "2", "1/2", "1/4", "3", "1/3"] [RecipeIngredientParts] ["boneless round steak", "onion", "garlic", "water", "tomato sauce", "vinegar", "horseradish", "mustard", "salt", "pepper", "flour", "water"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 578.2 [FatContent] 31.1 [SaturatedFatContent] 11.8 [CholesterolContent] 183.0 [SodiumContent] 639.1 [CarbohydrateContent] 5.5 [FiberContent] 0.8 [SugarContent] 2.0 [ProteinContent] 65.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut steak in thin strips. Brown steak, onions, and garlic in in hot oil. Stir in water, and next 6 ingredients. Bring to a boil. Reduce heat and simmer for 40 minutes. Combine water and flour and stir in until thickened. Cook and stir for 1 minute. |
[Name] Easy Guacamole [AuthorId] 29813 [AuthorName] Lisa in Oregon [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-04T10:18:00Z [Description] My sister made this one time for me and now I can not get enough of it.. I make it this way all the time and it never goes to waste. my kids even love it and we fight over the dip..LOL [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/0/pic5DnoAH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/0/pic7UCndB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/0/pic3GjhvX.jpg"] [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["avocados", "salsa", "mayonnaise", "onion powder", "pepper", "salt", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 165.7 [FatContent] 14.8 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 613.0 [CarbohydrateContent] 9.8 [FiberContent] 7.0 [SugarContent] 0.9 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut avocado and dice, place in a bowl. Take your fork and kinda smash avocado, add all other ingredients and mix well. Can be eaten right away or can refrigerate. |
[Name] Crock Pot Rice Pudding [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT5H [PrepTime] PT5M [TotalTime] PT5H5M [DatePublished] 2002-02-04T10:18:00Z [Description] This Company's Coming recipe for rice pudding is by far the easiest one I have ever made. I might add an extra tablespoon or so of sugar next time, and maybe top the vanilla up to a full 2 teaspoons. However, it did taste just fine as is. The cinnamon taste is VERY mild, so you may want to sprinkle more cinnamon on top of individual servings. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/1/r3KOWmbmSTuEfdoOab1J_rice%20pudding.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/1/01467902649.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/1/zCg3Gli7RBahLkWwsxpR_rice%20pudding.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/1/rf1c1f56QW6mYffJUArL_rice%20pudding.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/1/pic7n4gUY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/1/pici4qhao.jpg"] [RecipeCategory] Dessert [Keywords] ["Short Grain Rice", "Rice", "Fruit", "Canadian", "Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1", "2", "1/3", "1/2", "1 1/2", "3/4", "1"] [RecipeIngredientParts] ["short-grain rice", "evaporated milk", "water", "white sugar", "raisins", "vanilla", "salt", "cinnamon sticks"] [AggregatedRating] 4.5 [ReviewCount] 35.0 [Calories] 192.8 [FatContent] 3.8 [SaturatedFatContent] 2.2 [CholesterolContent] 13.9 [SodiumContent] 271.8 [CarbohydrateContent] 35.2 [FiberContent] 0.9 [SugarContent] 13.8 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in slow cooker; stir well. Cover and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours. Stir twice during cooking period. |
[Name] Shir-Will Chicken Delight (Microwave) [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-02-04T10:18:00Z [Description] This chicken recipe develops a very tasty sauce when microwaved with the cheese slices. I developed this recipe in 1976 along with a very dear friend of ours. Her name was Shirley and mine is William and the chicken tasted so good, therefore - Shir-Will Chicken Delight. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Whole Chicken", "Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Canadian", "High Protein", "High In...", "Weeknight", "Microwave", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "2", "14", "1/2", "1/4", "12"] [RecipeIngredientParts] ["fryer chickens", "butter", "onions", "green peppers", "canned plum tomatoes", "salt", "black pepper", "processed swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1310.3 [FatContent] 87.2 [SaturatedFatContent] 44.5 [CholesterolContent] 384.1 [SodiumContent] 3607.1 [CarbohydrateContent] 21.8 [FiberContent] 3.0 [SugarContent] 7.0 [ProteinContent] 107.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large microwave proof dish with a cover, place chicken, add 1/4 cup water and microwave on HIGH (full power] for 10 minutes. Carefully turn chicken over and continue to microwave on HIGH (full power], covered for an additional 10 minutes. Let chicken cool slightly. Remove skin and discard. Strip all meat off bones. Chop chicken meat into small bite size pieces and set aside. In a heavy bottom cooking saucepan, add butter and onions and sauté until onions are translucent, about 4 - 5 minutes. Add green and red sliced peppers and cook for another 3 minutes. Mash tomatoes and add to saucepan along with salt and pepper and simmer for 10 minutes. Add chicken to saucepan and simmer for another 10 minutes. TO PREPARE FOR SERVING-----------. Fill microwave-proof soup bowls to within 1/2 inch of top with cooked chicken mixture. Place 2 pieces of processed cheese on top. Microwave on HIGH (full power] for 2 - 3 minutes or until cheese melts. You can cook more than one bowl at a time, just adjust your time accordingly. Serve hot. You can also prepare the onions, green and red peppers in a food processor with a slicing blade attachment. Refrigerate any unused Chicken Delight. When ready to serve again, repeat above cooking procedure. |
[Name] Overnight Butterscotch Coffeecake [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-04T10:18:00Z [Description] Make and share this Overnight Butterscotch Coffeecake recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["instant butterscotch pudding mix", "brown sugar", "cinnamon", "butter", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 256.9 [FatContent] 16.5 [SaturatedFatContent] 7.7 [CholesterolContent] 30.5 [SodiumContent] 92.9 [CarbohydrateContent] 29.1 [FiberContent] 1.6 [SugarContent] 26.8 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 1 bundt pan [RecipeInstructions] Layer in a greased bundt cake pan in the following order: frozen rolls. powdered pudding. brown sugar. cinnamon. melted butter. pecans. Cover the pan with foil topped with a clean towel and allow to sit overnite. Bake in a 350 degree oven for 30 minutes. |
[Name] Pork Chops & Potatoes [AuthorId] 29166 [AuthorName] Robin W [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-04T10:18:00Z [Description] Make and share this Pork Chops & Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/4/picdk67S2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/4/pic4tKmWe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/4/picR61FAr.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "oregano", "chicken broth", "bell pepper"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 428.8 [FatContent] 18.3 [SaturatedFatContent] 5.5 [CholesterolContent] 75.0 [SodiumContent] 271.6 [CarbohydrateContent] 36.9 [FiberContent] 4.0 [SugarContent] 3.5 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat Oil in non-stick skillet over medium-high heat. Add chops and cook 10 minutes or until well-browned. Remove chops. Add potatoes, onion and oregano. Cook five minutes or until browned-stirring occasionally. Add chops, chicken broth and peppers. Heat to boil. Cover and cook over low heat 5 minutes or until done. Serves 4. |
[Name] Chocolate Caramel Tart [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT1H30M [TotalTime] PT2H30M [DatePublished] 2002-02-04T10:18:00Z [Description] This is from the Valentines Issue of Martha Stewart Living. What a lovely "Love Day" dessert this would be! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/83/5/pichg6igr.jpg" [RecipeCategory] Pie [Keywords] ["Candy", "Dessert", "Fruit", "Nuts", "European", "Low Protein", "Kid Friendly", "Winter", "Weeknight", "Oven", "Refrigerator", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "2", "1/3", "1/2", "6", "3", "1/2", "1", "1", "1/4", "1/4", "1 1/2", "2", "1", "6", NA, "24", "3", "3/4", "1"] [RecipeIngredientParts] ["flour", "sugar", "salt", "unsalted butter", "vanilla extract", "pecans", "sugar", "salt", "water", "heavy cream", "unsalted butter", "vanilla extract", "bittersweet chocolate", "pecan halves", "sugar", "water", "cream of tartar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 7171.8 [FatContent] 343.7 [SaturatedFatContent] 155.4 [CholesterolContent] 1362.7 [SodiumContent] 1929.0 [CarbohydrateContent] 1025.8 [FiberContent] 21.5 [SugarContent] 873.6 [ProteinContent] 47.8 [RecipeServings] nan [RecipeYield] 1 9" Tart [RecipeInstructions] For the Chocolate Pate Sucree-----------. Place the flour, cocoa, sugar and salt in the bowl of a food processor, pulse several times to combine Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds Add the egg yolks and vanilla and process just until the mixture begins to hold together, no more than 30 seconds Turn dough out onto a lightly floured surface and form a disk. Cover in plastic wrap, refrigerate for 30 minutes or until ready to use. For the Tart----------------. Preheat the oven to 350F degrees. Roll the chocolate pate sucree to 1/8\" thick and fit into a 9\" fluted tart pan with a removable bottom Dock the bottom of the tart with a fork. Refrigerate the shell for 30 minutes. Place chopped pecans on a baking sheet and toast until slightly darkened and fragrant, about 10 minutes, set aside. Line tart shell with parchment paper, pressing into edges and cover with dried beans or pastry weights. Place on a baking sheet, bake for 20 minutes. Remove paper and beans, continue baking until crust is golden, about 10 minutes. Transfer to a wire rack and cool completely. Make the caramel by placing the sugar, salt and water in a small saucepan. Bring the mixture to a boil over medium high heat. Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming. Cook, gently swirling (do not stir] until the caramel is a rich amber color. Remove from heat and add 1/2 c of cream, butter and vanilla. Stir until smooth. Pour mixture into chocolate tart shell. Sprinkle with toasted pecans and place in the refrigerator while melting the chocolate. Place chocolate in a medium heat-proof bowl. Bring remaining cup of cream to a boil in a small saucepan. Pour over the chocolate, let sit for 5 minutes. Stir until completely smooth. Pour over caramel and pecans. Return tart to refrigerator and chill for at least 1 hour. To serve, dust the op with cocoa powder and garnish with Caramel-Dipped Pecans For Caramel-Dipped Pecans-----------------. Gently insert an 8\" wooden skewer into each pecan, set aside. Prepare an ice bath, and set aside. Combine the sugar, water and cream of tartar in a medium saucepan and bring to a boil over medium-high heat Wash down the sides with a wet pastry brush to stop crystals from forming. Cook, without stirring until the mixture begins to brown. Gently swirl the pan to color evenly. Remove from heat when the caramel is a rich amber color, place the pan in an ice bath to stop the caramel from cooking, about 5 seconds. Allow the caramel to sit, until slightly thickened for about 15 minutes. When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat. Hold skewer over pan to allow the drip to lengthen and slightly harden, about 1 minute. Place the skewers in a cube of flower foam to stand them upright, allow to completely harden. Gently remove skewers before serving. |
[Name] Yorkshire Buck [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT2M [TotalTime] PT42M [DatePublished] 2002-02-04T10:19:00Z [Description] Try these scrumptious buggers, from the North of England, for breakfast; you'll never have a breakfast muffin at Mickey D's again! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Grains", "Cheese", "Meat", "European", "Kid Friendly", "Spicy", "Broil/Grill", "< 60 Mins", "Oven", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "8", "7", "1/4", "1", "2", "6", "3", "2"] [RecipeIngredientParts] ["butter", "sharp cheddar cheese", "ale", "eggs", "salt", "dry mustard", "Tabasco sauce", "Canadian bacon", "English muffins", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 536.3 [FatContent] 35.4 [SaturatedFatContent] 19.9 [CholesterolContent] 315.9 [SodiumContent] 1230.6 [CarbohydrateContent] 16.2 [FiberContent] 1.2 [SugarContent] 1.7 [ProteinContent] 35.1 [RecipeServings] 6.0 [RecipeYield] 6 Bucks [RecipeInstructions] Melt the butter in the top of a double boiler. Add the cheese and as it begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco sauce. Continue to stir until the cheese is melted and the mixture is smooth. Lower the heat and keep hot. Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle. Split and toast the English muffins and spread them with a thin coating of Dijon mustard. Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese. Serve as hot as possible. Run the muffins under a hot broiler to glaze the tops, if you like. |
[Name] Apricot Sandwich Tea Cakes [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2002-02-04T10:19:00Z [Description] I'm posting this in response to a request. This is from "The All-American Cookie Book" by Nancy Baggett. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1", "2", "2", "2", "2", "1", "2/3", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["flour", "baking soda", "unsalted butter", "unsalted butter", "vanilla extract", "sugar", "lemon", "orange zest", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.8 [FatContent] 5.5 [SaturatedFatContent] 3.4 [CholesterolContent] 24.2 [SodiumContent] 34.8 [CarbohydrateContent] 15.7 [FiberContent] 0.3 [SugarContent] 6.3 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 40 sandwich cookies [RecipeInstructions] Combine the flour and baking soda in a food processor. Sprinkle the butter chunks inches. Pulse until the consistency of fine crumbs. Turn out the mixture into a large bowl. In a medium bowl, beat the egg yolks with the brandy (orange juice or schnapps] vanilla, almond extract, lemon and orange zests and salt until well blended Stir then knead the egg yolk mixture into the flour mixture until evenly incorporated. If the dough seems dry, add up to 2 tbs of water a little at a time until evenly incorporated. Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion 1/8\" thick, check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions (paper still attached] on a baking sheet. Freeze for 15 minutes or until chilled and slightly firm. Preheat the oven to 350°F. Grease several cookie sheets or coat with nonstick spray. Working with 1 portion at a time and leaving the remaining dough in the freezer, gently peel away then pat one sheet of wax paper back into place. Flip the dough over and peel off the other sheet, throw this away. Using a 2-1/4\" cookie cutter, cut out the cookies. Using a mini cutter, cut out the center piece of half of the cookies. Using a spatula, transfer the cookies to a baking sheet and freeze until firm again. Reroll the scraps, using up the dough until it's gone. Bake the cookies, 1 sheet at a time, in the upper rack of the oven for 8-12 minutes or until just slightly colored on the tops and started to darken at the edges. The cookies with the cutouts will cook faster than the ones without, so watch so those don't start to burn. Transfer the cookie sheet to a wire rack and et the cookies firm up for 1-2 minutes, then transfer the cookies to the wire racks, let stand until cooled Once cooled, spread about 1 tsp of the preserves or jam on the underside of each cookie bottom. Center the tops over the bottoms. Very lightly press them together until the jam shows through the cutout. Store in an airtight container for up to 1 week. Freeze for up to 2 months, but do not fill until just before serving if you plan to freeze them. |
[Name] Muddy Buddies I [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2002-02-04T10:19:00Z [Description] Modified recipe from the box of Crispix cereal. I can't go visit my nieces and nephews without bringing Muddy Buddies with me. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "Microwave", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["9", "2", "1/2", "1"] [RecipeIngredientParts] ["peanut butter", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 429.2 [FatContent] 14.1 [SaturatedFatContent] 6.1 [CholesterolContent] 0.0 [SodiumContent] 224.7 [CarbohydrateContent] 76.8 [FiberContent] 2.6 [SugarContent] 55.9 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] Measure out the Crispix cereal in a very large bowl (one in which you can toss the cereal to evenly coat with the chocolate/peanut butter mixture]. Melt the chocolate chips in either a double boiler or the microwave. Add the peanut butter; stir well. Pour the chocolate/peanut butter mixture over the Crispix cereal. Toss the cereal with the chocolate/peanut butter mixture until the cereal is evenly coated. Using a gallon size freezer bag, put about 1/3 of the box of confectioners sugar in the bottom. Add half the cereal mixture and toss in the bag until evenly coated with confectioner's sugar. Add the remainder of the cereal and top with another 1/3 of the box of confectioners sugar. Toss until all the cereal is white in color (for the most part]; add more confectioners sugar as needed. |
[Name] Copycat Wendy's Frosty [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2002-02-04T10:19:00Z [Description] Found this copycat recipe and HAD to post it for all the Frosties lovers! Note that the recipe does not specify what flavour ice cream to use, but I'm guessing vanilla, or perhaps chocolate. Try both! Prep time includes softening time of ice cream. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "Kosher", "< 60 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "3"] [RecipeIngredientParts] ["milk", "ice cream"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 187.9 [FatContent] 9.0 [SaturatedFatContent] 5.5 [CholesterolContent] 34.7 [SodiumContent] 111.3 [CarbohydrateContent] 23.0 [FiberContent] 0.8 [SugarContent] 18.6 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "Put all ingredients in blender; blend until Quik is incorporated; serve immediately." |
[Name] Mini Crab Cakes with Dill Mayonnaise [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT5M [PrepTime] PT40M [TotalTime] PT45M [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Mini Crab Cakes with Dill Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 60 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/4", "4", "1", "4", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["onion", "Dijon mustard", "dill", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.6 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 9.5 [SodiumContent] 421.1 [CarbohydrateContent] 9.8 [FiberContent] 0.4 [SugarContent] 4.0 [ProteinContent] 3.2 [RecipeServings] 14.0 [RecipeYield] 14 cakes [RecipeInstructions] Mix crabmeat,bread crumbs,1/4 cup of the mayonnaise,onion,3 teaspoons of the mustard,egg white,and hot pepper sauce in bowl. Form into 14 patties. Put cornflake crumbs on a sheet of wax paper. Dredge patties in crumbs,place on plate. Refrigerate,covered for about 30 minutes. Combine remaining mayonnaise and mustard,relish and dill in small bowl. Heat oil in large skillet or griddle. Add patties,a few at a time,cooking until crisp and golden (about 3 minutes] Turn and cook 2-3 minutes longer. Serve with mayonniase mixture. |
[Name] Pumpkin Cream Pie [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-04T10:19:00Z [Description] I found this in a Country America mag. about 5 years ago. It's a fluffy, creamy, light pie that I think you will really love!! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Thanksgiving", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "8", "4", "1", "1", "16", "1", "3", "1"] [RecipeIngredientParts] ["powdered sugar", "cream cheese", "butter", "vanilla", "pumpkin pie spice", "canned pumpkin", "9-inch graham cracker crust", "sugar", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 481.8 [FatContent] 30.4 [SaturatedFatContent] 15.9 [CholesterolContent] 77.0 [SodiumContent] 421.4 [CarbohydrateContent] 50.0 [FiberContent] 2.2 [SugarContent] 37.2 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Beat first 5 ingredients together until fluffy, 1-2 minutes. Blend in pumpkin. Spoon into crust. Chill throughly. Top with whipped cream. |
[Name] Peanut Butter & Jam French Toast [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Peanut Butter & Jam French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "Nuts", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "3/4", "6", "3", "3/4", "1/4", "2"] [RecipeIngredientParts] ["peanut butter", "eggs", "skim milk", "salt", "butter"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 461.5 [FatContent] 24.3 [SaturatedFatContent] 6.9 [CholesterolContent] 116.5 [SodiumContent] 672.2 [CarbohydrateContent] 47.3 [FiberContent] 3.4 [SugarContent] 15.0 [ProteinContent] 16.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spread peanut butter and jam on 6 separate slices of bread, and form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately. Variation: use waffles instead of bread! |
[Name] Chocolate Crumb Crust [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Chocolate Crumb Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Canadian", "Christmas", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1", "1", "1", "1/3"] [RecipeIngredientParts] ["unsalted butter", "salt", "ground cinnamon", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1683.3 [FatContent] 106.9 [SaturatedFatContent] 56.3 [CholesterolContent] 197.8 [SodiumContent] 1556.9 [CarbohydrateContent] 173.9 [FiberContent] 8.2 [SugarContent] 71.2 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] 1 pie crust [RecipeInstructions] Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve Mix cookie crumbs, salt and cinnamon in medium bowl, drizzle melted butter over crumb mixture. Stir and toss mixture vigorously with fork until slightly darkened and uniform. Press crumb mixture evenly on sides and bottom of reserved pan. Refrigerate crust 30 minutes. |
[Name] Pumpkin Spice Cake [AuthorId] 30403 [AuthorName] Silver hair lady [CookTime] PT30M [PrepTime] PT4M [TotalTime] PT34M [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Pumpkin Spice Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2"] [RecipeIngredientParts] ["pumpkin", "Egg Beaters egg substitute"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 158.9 [FatContent] 4.8 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 225.4 [CarbohydrateContent] 27.9 [FiberContent] 0.8 [SugarContent] 16.4 [ProteinContent] 1.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Pour into bundt pan sprayed with ff spray. Bake at 350 degrees for about 30 minutes. |
[Name] Chocolate Buttercream Icing [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Chocolate Buttercream Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "Christmas", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["6", "1", "1", "4", "1/2", "1/3", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "egg", "sugar", "water", "brandy", "dark rum"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 3220.7 [FatContent] 296.1 [SaturatedFatContent] 179.7 [CholesterolContent] 1538.7 [SodiumContent] 170.2 [CarbohydrateContent] 153.7 [FiberContent] 28.2 [SugarContent] 102.4 [ProteinContent] 41.0 [RecipeServings] nan [RecipeYield] 1 two layer cake [RecipeInstructions] ["Melt chocolate with 2 tablespoons of the butter.", "reserve.", "Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute.", "Reserve.", "Measure sugar and water into 1 quart nonaluminum saucepan, stir well.", "Cook over low heat until mixture simmers, cover and simmer 5 minutes.", "Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer.", "While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture.", "Continue beating until bottom of bowl is cool to touch.", "Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended.", "Place remaining butter in small mixer bowl, beat at medium speed until fluffy.", "While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time.", "When all butter has een added, beat about 5 minutes.", "Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes." ] |
[Name] Brownie Pizza [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Brownie Pizza 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/18/84/7/picuN829B.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Canadian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/3", "1/4", "1/4", "1/4", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["instant coffee crystals", "coconut flakes", "white chocolate chips", "pecans", "mini marshmallows"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 483.4 [FatContent] 20.8 [SaturatedFatContent] 5.3 [CholesterolContent] 0.9 [SodiumContent] 247.0 [CarbohydrateContent] 72.0 [FiberContent] 1.1 [SugarContent] 11.8 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] (feel free to omit anything you dont care for and replace with something else if you wish, like crasins]. Preheat oven to 325 degrees. Butter 1 10-14 inch deep pizza pan. Mix brownie mix according to package directions along with the coffee crystals that have been disolved in the liqueur. Spoon out onto the pizza pan and spread evenly. Mix together the toppings and sprinkle evenly over the top of your\"pizza. \"Bake for around 25 minutes-test with a tooth pick. |
[Name] Chocolate Velvet Cheesecake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Chocolate Velvet Cheesecake 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/18/84/8/picWia6k6.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Canadian", "Kid Friendly", "Christmas", "Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "12", "2", "1 1/2", "1 1/2", "1", "1", "3", "2", NA, NA] [RecipeIngredientParts] ["unsalted butter", "cream cheese", "vanilla", "granulated sugar", "eggs", "powdered sugar", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 766.3 [FatContent] 65.6 [SaturatedFatContent] 36.1 [CholesterolContent] 186.0 [SodiumContent] 412.6 [CarbohydrateContent] 47.1 [FiberContent] 6.5 [SugarContent] 27.6 [ProteinContent] 12.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Prepare chocolate crumb crust. Place oven rack in centre of oven, heat to 350 degrees. Combine chocolate and butter in top of double boiler, place over hot but not simmering water. Cook over low heat just until chocolate is completely melted. Remove top of double boiler from water, stir chocolate mixture until smooth. Reserve at room temperature uncovered. Cut cream cheese into 1 inch cubes, place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. Gradually beat in chocolate mixture. Continue beating, scraping down sides of bowl as needed, until mixture is smooth and uniformly coloured. Continue beating while gradually adding cream and vanilla, beat until blended. Continue beating cheese mixture at medium speed while very slowly adding granulated sugar, beat until sugar is absorbed. Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition. Sieve cocoa powder over batter, beat at low speed until cocoa is thoroughly incorporated. Pour batter into cold unbaked chocolate crumb crust, spread top smooth. Gently rotate pan several quarter turns to settle batter. Bake 30 minutes, reduce oven temperature to 325 degrees, continue baking 30 minutes longer. Turn oven off. Let cake stand in oven with door ajar 30 minutes. Transfer pan to wire rack away from drafts. Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature. Remove sides of pan. Refrigerate cake uncovered overnight or at least 8 hours. Cover cake loosely with plastic wrap, refrigerate until serving time. Just before serving, Sieve powdered sugar lightly over cake. Serve garnished with strawberries if desired. |
[Name] Chocolate Cream Pie [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2002-02-04T10:19:00Z [Description] This is from the cover of the February issue of Martha Stewart Living. It looks really good. I great Valentines Day treat for your honey. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/84/9/pic9IDUYU.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "Broil/Grill", "Oven", "Refrigerator", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "7", "1/2", "1", "1", "3/4", "2", "8", "1", "4"] [RecipeIngredientParts] ["unsalted butter", "milk", "unflavored gelatin", "heavy cream", "sugar", "sugar", "vanilla extract"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 5069.1 [FatContent] 289.1 [SaturatedFatContent] 165.1 [CholesterolContent] 615.9 [SodiumContent] 2917.9 [CarbohydrateContent] 570.7 [FiberContent] 19.3 [SugarContent] 394.7 [ProteinContent] 66.0 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Place the chocolate wafers in the bowl of a food processor and pulse until finely ground. Transfer to a mixing bowl. Add melted butter and stir until well combined. Press into the bottom and lower half of the sides of an 8\" springform pan. Cover the pan with plastic wrap and put in the refrigerator for 30 minutes. Pour the milk in a small bowl. Sprinkle the gelatin over the milk and let it soften for 5 minutes. Place the cream and 2 Tbsp of sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the gelatin mixture, stir to combine. Remove from heat. Add chocolate and vanilla, cover and let stand for 3 minutes. Stir until combined well. Pass the mixture through a fine sieve into the prepared cookie crust. Return filled crust to refrigerator for 6 hours or overnight. Place the egg whites and remaining 3/4 cup of sugar in the heat proof bowl of an electric mixer and place over a pan of barely simmering water. Stir constantly until the egg whites are warm to the touch and the sugar is completely dissolved, about three minutes. attach the bowl to the mixer and use the whisk attachment to beat the egg whites on medium until soft peaks form, about 3 minutes. Raise speed to high and beat until stiff and glossy but not dry, about 1-1/2 minutes. Remove pie from refrigerator. Using a rubber spatula, drop meringue on top, lifting to create tall peaks. Use a kitchen blowtorch to brown the top of the meringue peaks or place under a broiler, watching carefully as it will brown quickly. Chill the pie in the refrigerator and serve cold. This pie will keep in the refrigerator for 2 days. |
[Name] Corn 'n Zuke Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Corn 'n Zuke Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Corn", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", NA, "1", "1/2"] [RecipeIngredientParts] ["zucchini", "kernel corn", "diced pimentos", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.2 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 223.1 [CarbohydrateContent] 23.3 [FiberContent] 4.4 [SugarContent] 6.4 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 4 one cup servings [RecipeInstructions] Pour water into an oven proof dish.2 oz jar pimentos, diced and drained 1/2 cup water (or less Toss remaining ingredients. Spoon into baking dish. Bake uncovered in a 350F oven for about 20 minutes or until the veggies are heated through (do not overcook the zucchini should still be crisp]. If you wish you may put a little margerine on the veggies when serving. |
[Name] Zesty Beef Sangria [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Zesty Beef Sangria recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Southwestern U.S.", "Mexican", "Winter", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", NA, "1/4", "1/4", "4", "2", "1", "2", NA] [RecipeIngredientParts] ["rump roast", "beef brisket", "chili powder", "salt", "bacon", "onion", "garlic", "chipotle chiles", "zinfandel", "triple sec", "orange, zest of"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 649.0 [FatContent] 41.0 [SaturatedFatContent] 15.2 [CholesterolContent] 157.6 [SodiumContent] 398.2 [CarbohydrateContent] 5.8 [FiberContent] 1.5 [SugarContent] 1.2 [ProteinContent] 51.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rub the meat well with the chili powder and salt. Let it sit until it comes to room temperature. Cut it into 1-1/2\" cubes. In a large skillet with a tight cover, saute the diced bacon over medium high heat until most of the fat is rendered. Pour off all but about 3 Tbls of bacon fat. Saute the beef in the skillet with the bacon until it's well browned on all sides. Add the onion, garlic and minced chipotle. Stir and toss until the onion and garlic softenes and browns slightly. Add the wine, Triple Sec and orange zest. Cover the pan and simmer over very low heat until the meat is fork tender, about 1 hour depending on the cut of beef selected. Serve with 3/4 c baked acorn squash, buttered and sprinkled with cinnamon, or serve it over 3/4 c spaghetti squash. |
[Name] Cape Breton Meat Pie [AuthorId] 16908 [AuthorName] whittlejohn [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-04T10:19:00Z [Description] Simple/Easy Recipe - Very Flavourful!! Great for holidays since it can be quickly prepared and frozen. This recipe was a traditionally served Christmas Eve and during the holidays by my Mother, Elizabeth Anne and continues to be a carried on with our family now. It wasn't Christmas until you could savour the smell and taste of Mom's meat pie. Enjoy and share! But don't wait till Christmas to "Enjoy and Share". Thank heavens for Mothers!!! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Canadian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA, NA, NA, "10", NA] [RecipeIngredientParts] ["lean ground beef", "salt", "pepper", "poultry seasoning", "potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 886.0 [FatContent] 37.8 [SaturatedFatContent] 14.6 [CholesterolContent] 183.2 [SodiumContent] 196.1 [CarbohydrateContent] 74.4 [FiberContent] 9.4 [SugarContent] 3.3 [ProteinContent] 60.2 [RecipeServings] nan [RecipeYield] 5-7 meat pies [RecipeInstructions] Cook meat in pot by covering with water and simmering for 30 minutes. Add spices (salt, pepper and poultry seasoning to taste]. When mixture is cooked, add mashed potatoes and mix well- should not be lumpy. Fill double crust pie shells. Makes 5- 7 pies. Bake at 375 degrees till crust is golden. Freezes well for 6 months. |
[Name] Spanish Chicken with Rice [AuthorId] 5523 [AuthorName] Dave C [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Spanish Chicken with Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Healthy", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "1 1/2", "1/2", "2", "4"] [RecipeIngredientParts] ["chicken pieces", "tomatoes", "green pepper", "garlic", "garlic powder", "rice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1139.3 [FatContent] 33.0 [SaturatedFatContent] 8.3 [CholesterolContent] 109.2 [SodiumContent] 566.9 [CarbohydrateContent] 163.6 [FiberContent] 3.8 [SugarContent] 2.5 [ProteinContent] 41.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet over medium-high heat, heat oil. Brown chicken 3 minutes on each side. Pour off fat. Stir in soup, tomatoes, green pepper and garlic. With a wooden spoon, crush tomatoes against sides of pan. Bring to boil. Reduce heat to low. Cover; cook 30 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally. Serve with rice. |
[Name] French Chocolate Buttercream Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this French Chocolate Buttercream 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/18/85/4/picoCv7bC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/85/4/picWazTOw.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Canadian", "Kid Friendly", "Christmas", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA, "2", "1 1/3", "2", "3/4", "1 1/4", "1 1/2", "1 1/2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["butter", "flour", "eggs", "sugar", "sour cream", "vanilla", "cake flour", "baking soda", "milk"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 431.5 [FatContent] 25.4 [SaturatedFatContent] 15.6 [CholesterolContent] 95.0 [SodiumContent] 267.8 [CarbohydrateContent] 49.2 [FiberContent] 2.7 [SugarContent] 27.0 [ProteinContent] 6.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place oven rack in centre of oven, heat to 350°F. Butter and flour bottoms of 2- 8 inch round cake pans, reserve. Beat eggs in large mixer bowl at high speed 1 minute. Continue beating, adding sugar very slowly, about 7 minutes. Melt chocolate with 3/4 cup butter. Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended. Add sour cream and vanilla, beat at low speed until thoroughly blended. Sift together 1 1/2 cups flour, the cocoa and baking soda. While beating at low speed, add dry ingredients, about 1/2 cup at a time, to chocolate mixture alternating with milk, about 1/3 cup at a time. Stop mixer as necessary to clean sides of bowl with rubber spatula. Beat until well blended. Pour half of batter into each reserved pan, place pans in oven diagonally on same rack. Bake until cake tester or wooden pick inserted in centre of each cake comes out clean, 30 to 35 minutes. Cool cakes in pans on wire racks until just warm, remove from pans and cool completely on racks. Prepare Chocolate Buttercream. Reserve about 1/2 cup buttercream for decorative piping. To assemble cake, place 1 layer on serving plate, spread top evenly with 3/4 of the firm buttercream. Refrigerate 30 minutes. Place second cake layer on top of first layer. Frost sides, then top of cake completely with buttercream. Pipe reserved buttercream through pastry bag fitted with star tube in a decorative border around top of cake. Refrigerate cake until thoroughly chilled, serve cold. Cake must be stored in refrigerator. |
[Name] Lemon-Ginger Tea Cookies [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Lemon-Ginger Tea Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/8", "1", "1", "1 1/2"] [RecipeIngredientParts] ["butter", "margarine", "lemon, zest of", "ground ginger", "ground cloves", "egg", "lemon juice", "flour"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 39.8 [FatContent] 2.8 [SaturatedFatContent] 1.8 [CholesterolContent] 9.4 [SodiumContent] 20.4 [CarbohydrateContent] 3.5 [FiberContent] 0.1 [SugarContent] 2.0 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 100 cookies [RecipeInstructions] Preheat oven to 375°F. In a mixing bowl, beat the butter or margarine with an electric mixer on medium high speed for 30 seconds Add the sugar, lemon zest, ginger, and cloves. Beat until combined. Beat in the egg and lemon juice until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Pack the dough with a cookie press fitted with the desired plate. Force the dough through the press onto ungreased cookie sheets, spacing the cookies about 1\" apart. Bake for 8-10 minutes, or until the edges are set and beginning to brown. Remove the cookies with a spatula and transfer to a wire rack to cool. |
[Name] Lakeside Mushroom Quiche [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-04T10:19:00Z [Description] Make and share this Lakeside Mushroom Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Breakfast", "Lunch/Snacks", "Cheese", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "4"] [RecipeIngredientParts] ["cheddar cheese", "mushrooms", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 317.1 [FatContent] 22.8 [SaturatedFatContent] 11.2 [CholesterolContent] 180.6 [SodiumContent] 418.3 [CarbohydrateContent] 12.4 [FiberContent] 0.6 [SugarContent] 2.0 [ProteinContent] 15.7 [RecipeServings] 6.0 [RecipeYield] 1 nine inch pie pan [RecipeInstructions] Sprinkle the shredded cheese on the pie crust. Layer the mushrooms over the cheese, then the onion rings. Beat the eggs and pour over the layers in the pie crust. The onion rings will rise to the top. Bake in a 350 degree oven for 50 minutes. |
[Name] Unstuffed Bell Pepper Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-04T10:19:00Z [Description] If you've had stuffed peppers you know the taste. This soup is like a stuffed bell pepper in soup form! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Brown Rice", "Long Grain Rice", "Rice", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "3/4", "1 1/2", "2", "2", "2", "2", "3/4", "3", "2", "2", "1/2", "1", "2 1/2", "3", NA] [RecipeIngredientParts] ["water", "long grain brown rice", "onions", "olive oil", "red bell peppers", "green bell peppers", "celery", "carrot", "garlic", "leaf oregano", "dried leaf basil", "ground celery seed", "tomato paste", "mild chili powder", "tamari", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 291.0 [FatContent] 10.5 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 1279.5 [CarbohydrateContent] 49.8 [FiberContent] 17.1 [SugarContent] 12.8 [ProteinContent] 10.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] The bell peppers should be 1 1/2 cup diced and 2 1/2 cup chopped into 3/4 inch squares. Bring water, rice, onion, orlive and diced bell pepper to boil. Reduce heat and simmer, covered, for about 25 minutes or until rice is a little tender Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed, and tomato paste. Continue simmering about 30 minutes, or until added veggies are tender and rice is completely cooked Add chili powder, tamari and salt to taste. Simmer 5 minutes or until flavors are blended. Serve. |
[Name] Peanut Butter Pudding [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-02-04T10:22:00Z [Description] A pudding recipe that I found in a Southern Living magazine (January 2000). Great for peanut butter lovers [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "1 1/2", "1/2", "3/4", "1", NA, NA] [RecipeIngredientParts] ["sugar", "cornstarch", "salt", "milk", "half-and-half", "creamy peanut butter", "vanilla extract", "chocolate curls"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 795.8 [FatContent] 49.9 [SaturatedFatContent] 14.8 [CholesterolContent] 38.4 [SodiumContent] 680.1 [CarbohydrateContent] 70.1 [FiberContent] 4.7 [SugarContent] 47.4 [ProteinContent] 25.7 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] Combine first 3 ingredients in a medium-size heavy saucepan; gradually whisk in milk and half-and-half. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat (pudding will be thin]. Add peanut butter and vanilla, whisking until smooth. Pour into a bowl; place plastic wrap directly over warm pudding. Chill 2 hours. Garnish, if desired. |
[Name] Peanut Butter Brownie Trifle [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-04T10:22:00Z [Description] Wonderful easy dessert that a mom brought to one of my daughters celebration parties at school. The kids scarfed the entire bowl! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/85/9/mObZAXkgQlKmQqm6slh6-Your_wish_is_my_command_dear_Jenna_Wishing_you_all" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "2", "1", "2 1/2", NA] [RecipeIngredientParts] ["vanilla instant pudding mix", "milk", "creamy peanut butter", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 992.0 [FatContent] 41.6 [SaturatedFatContent] 11.6 [CholesterolContent] 35.7 [SodiumContent] 800.6 [CarbohydrateContent] 153.4 [FiberContent] 0.7 [SugarContent] 12.3 [ProteinContent] 12.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Line a 13\"x9\"x2\" pan with a large sheet of aluminum foil, allowing foil to extend 2\" out of both ends of dish. Prepare brownie mix according to package directions, using packets included in package. Bake according to package directions in prepared pan. Cool completely. Lift foil out of pan. Invert brownies onto cutting board; remove foil. Cut brownies into 3/4\" pieces, using a sharp knife. Combine vanilla pudding mix and milk in a large mixing bowl; beat at low speed of an electric mixer 2 minutes or until thickened. Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream. Set remaining whipped cream aside (about 1 cup]. Place half of brownies in bottom of a 3-quart trifle bowl; top with 1 1/4 cups chopped peanut butter cup candies and half of pudding. Repeat layers with remaining half of brownies, 1 1/4 cups peanut butter cup candies, and pudding. Pipe or spoon reserved whipped cream over trifle. Garnish if desired. |
[Name] Baked Cheese Grits [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-02-04T10:22:00Z [Description] Make and share this Baked Cheese Grits recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Cheese", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1 1/2", "1", "1/3", "3", "1/2", "1/2"] [RecipeIngredientParts] ["milk", "water", "grits", "cheddar cheese", "butter", "eggs", "salt"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 338.1 [FatContent] 19.1 [SaturatedFatContent] 11.3 [CholesterolContent] 122.0 [SodiumContent] 389.0 [CarbohydrateContent] 29.2 [FiberContent] 1.4 [SugarContent] 0.3 [ProteinContent] 12.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees and lightly grease a shallow 2 quart baking dish. Bring milk and water to boil in a large heavy saucepan over high heat. Slowly stir in grits and continue stirring until they start to boil. Reduce heat to low and cook until thick (4-6 minutes], Stir often. Remove from heat, stir in cheese and remaining ingredients. Make sure to keep stirring until well blended and smooth. Pour into dish. Bake until puffed and lightly browned, 35- 40 minutes. |
[Name] Baked Falafel [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-04T10:23:00Z [Description] I haven't tried this, but it sounds both easy and tasty. And it must be healthier than deep-fried falafel! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Southwest Asia (middle East]", "Asian", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", "1/4", "1/4", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["chickpeas", "fresh lemon juice", "onion", "whole wheat flour", "wheat germ", "parsley", "sesame seeds", "black pepper", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 376.1 [FatContent] 14.1 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 543.1 [CarbohydrateContent] 52.1 [FiberContent] 10.9 [SugarContent] 1.1 [ProteinContent] 13.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. In a food processor or blender, grind chickpeas with lemon juice and onion. Remove from blender and stir in flour, wheat germ, parsley, sesame seeds, pepper and garlic powder. Form into 20 falafel balls. Heat oil in a large baking dish, then add falafel and bake 15 minutes, gently stirring occasionally. |
[Name] Homemade Honey [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2002-02-04T10:24:00Z [Description] I have not tried this, but found it a fascinating recipe. If anyone prepares this, do let us know the results! [Images] character(0) [RecipeCategory] Vegan [Keywords] ["Kid Friendly", "Kosher", "Spring", "Summer", "Weeknight", "Canning", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["10", "1", "3", "2", "1", "2 1/2"] [RecipeIngredientParts] ["white sugar", "alum", "water"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1105.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 285.7 [FiberContent] 0.0 [SugarContent] 285.5 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 7 eight ounce jars [RecipeInstructions] In a large saucepan, bring water, sugar and alum to a boil and boil for 10 minutes. Take off heat. Rinse off blossoms in strainer and drain well (be sure not to leave any green parts on blossoms or honey will be wild or grassy tasting]. Stir in blossoms and steep for 3 hours. Remove flowers, strain through cheesecloth if necessary. Reheat to a boil, then pour into jars and seal. |
[Name] La Fiesta Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT6H [TotalTime] PT7H [DatePublished] 2002-02-04T10:24:00Z [Description] This is a great vegetarian soup that all can enjoy. Be sure not to heat the soup once the avocado is added as the heat can spoil the taste somewhat. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Long Grain Rice", "Rice", "Cheese", "Beans", "Vegetable", "Mexican", "Low Protein", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/4", "8", "1", "1 1/2", "1/2", "1", "1", "1", "3", "1/4", "4", "1/3", "2", "3/4", "1/4", "1/3", NA] [RecipeIngredientParts] ["pinto beans", "kidney bean", "water", "long grain brown rice", "onions", "green pepper", "chili powder", "leaf oregano", "diced tomato", "garlic", "fresh parsley", "butter", "green onion", "sour cream", "cheddar cheese", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.4 [FatContent] 20.3 [SaturatedFatContent] 10.4 [CholesterolContent] 39.6 [SodiumContent] 352.1 [CarbohydrateContent] 44.3 [FiberContent] 10.2 [SugarContent] 4.9 [ProteinContent] 10.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Soak pinto and kidney beans in 4 cups water overnight or at least for 6 hours. You could use canned beans I should think, but I haven't so you will have to use accordingly. This recipe is with bulk beans. Bring to a boil the beans and 8 cups of water. Reduce heat and simmer, covered for about 15 minutes. Add rice, onion, green pepper, chili powder and oregano, and bring to a second boil. Reduce heat and simmer for about 40 minutes or until the rice and beans are tender. Be sure to check the kidney beans at this step, because they tend to take longer. Add blended tomatoes, garlic, parsley, and butter, and simmer about 15 minutes or until the flavors are blended. Turn burner to lowest heat Add green onions and corn chips. In blender, blend together sour cream, chees, avocado and enough of the hot soup so that mixture can blend. Blend until smooth. Remove soup from heat, stir in blended mixture. Season to taste. Serve, topped with additional sliced green onions, if desired. |
[Name] Chocolate Cheese Cups [AuthorId] 12882 [AuthorName] Claire312 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-04T12:11:00Z [Description] Make and share this Chocolate Cheese Cups recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/86/5/picMmfjIp.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/8", "1", "1 1/2", "1", "1/4", "1", "1/2", "1", "1/3", "1", "1"] [RecipeIngredientParts] ["cream cheese", "egg", "white sugar", "salt", "all-purpose flour", "white sugar", "baking soda", "salt", "water", "cider vinegar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 171.4 [FatContent] 8.9 [SaturatedFatContent] 3.9 [CholesterolContent] 19.2 [SodiumContent] 145.3 [CarbohydrateContent] 22.4 [FiberContent] 0.9 [SugarContent] 15.1 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] 24 Cupcakes [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Line muffin tins with paper cups or lightly spray with non-stick cooking spray. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. Bake in preheated oven for 25 to 30 minutes. |
[Name] Apple Cabbage Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-04T12:59:00Z [Description] Make and share this Apple Cabbage Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["mayonnaise", "cinnamon", "apples"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 64.5 [FatContent] 0.5 [SaturatedFatContent] 0.3 [CholesterolContent] 1.5 [SodiumContent] 26.9 [CarbohydrateContent] 14.3 [FiberContent] 2.6 [SugarContent] 6.5 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stir together yogurt and mayo in lg. bowl. Stir in cinnamon. Add coleslaw mix and apple, stirring to coat. Cover and chill. |
[Name] Tex Mex Skillet [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT5M [PrepTime] PT8M [TotalTime] PT13M [DatePublished] 2002-02-04T12:59:00Z [Description] Make and share this Tex Mex Skillet recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["White Rice", "Poultry", "Rice", "Meat", "Tex Mex", "Southwestern U.S.", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "16", "1/2", "1/2", "1/2", "1/4", "2", "1", "3/4"] [RecipeIngredientParts] ["chicken", "salsa", "chicken broth", "onion", "green pepper", "ripe olives", "chili powder", "Minute Rice", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 239.9 [FatContent] 8.8 [SaturatedFatContent] 4.8 [CholesterolContent] 22.2 [SodiumContent] 1062.8 [CarbohydrateContent] 31.8 [FiberContent] 3.8 [SugarContent] 5.4 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stir together, in dutch oven, first 7 ing. Bring to a boil. Stir in rice. Remove from heat. Sprinkle with cheese. Cover and let stand about 5 minutes or till rice is tender. |
[Name] Japanese Sweet Mayonnaise [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-04T12:59:00Z [Description] Make and share this Japanese Sweet Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/4", "1", "3 -4", "1", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["mayonnaise", "water", "sugar", "salt", "garlic juice", "ketchup", "ground ginger", "dry mustard", "paprika", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 29.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 438.1 [CarbohydrateContent] 6.2 [FiberContent] 0.9 [SugarContent] 4.0 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] "Whisk together all ingredients and serve with veggies or shrimp." |
[Name] Easy Homemade Tastin' Macaroni and Cheese [AuthorId] 15820 [AuthorName] Lilladyc [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-04T12:59:00Z [Description] Make and share this Easy Homemade Tastin' Macaroni and Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/86/9/picQnBrQM.jpg" [RecipeCategory] Cheese [Keywords] ["Very Low Carbs", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "3"] [RecipeIngredientParts] ["milk", "sour cream", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 486.2 [FatContent] 41.6 [SaturatedFatContent] 25.8 [CholesterolContent] 126.5 [SodiumContent] 596.5 [CarbohydrateContent] 4.9 [FiberContent] 0.0 [SugarContent] 2.5 [ProteinContent] 23.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare macaroni according to package. Drain. No need to rinse. Pour in large mixing bowl. Add sauce packet, sour cream, milk, and 2 cups of the cheese. Pour in casserole dish. Top with remaining cheese. Bake at 375F for about an hour or until nicely browned. |
[Name] Jalapeno Crab Dip [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-04T12:59:00Z [Description] Make and share this Jalapeno Crab Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1/4", "1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["garlic", "monterey jack cheese", "Worcestershire sauce", "salt", "mayonnaise", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 139.2 [FatContent] 6.3 [SaturatedFatContent] 3.7 [CholesterolContent] 48.6 [SodiumContent] 1146.7 [CarbohydrateContent] 1.1 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 18.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Mix together all ingredients except parmesan cheese. Place in an oven proof dish and top with Parmesan cheese to cover. Bake for 25 minutes and let stand for 5 minutes. |
[Name] Chicken Delicious [AuthorId] 13029 [AuthorName] Musical Joy [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2002-02-04T13:26:00Z [Description] This is a fantastic crockpot recipe! Found it on the internet years ago and have modified it some. The chicken is so tender, it falls apart, and it makes incredible gravy. It's my most requested recipe and our favorite meal. My daugters (ages 4 and 1) love it too! We eat it with a side of vegetable and sometimes with Texas toast. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/87/2/UAaCzM8wR3yrUwF7lnRg_DSC_0962.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/18872/Gr7QTqgTJ6xeS3bMGC8s_IMG_4893.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/87/2/6Isv8w5VSUTZ18sE5tCA_DSC_0960.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/87/2/gtkDH7vJTPOTJ44z9XQi_DSC_0963.JPG" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Kid Friendly", "Potluck", "Weeknight", "Inexpensive"] [RecipeIngredientQuantities] ["4 -6", "2 -3", NA, NA, NA, "1", "1", "1/3", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "lemon juice", "black pepper", "paprika", "dry sherry", "white wine", "parmesan cheese", "rice"] [AggregatedRating] 4.5 [ReviewCount] 88.0 [Calories] 406.6 [FatContent] 14.0 [SaturatedFatContent] 3.2 [CholesterolContent] 159.4 [SodiumContent] 1202.4 [CarbohydrateContent] 11.5 [FiberContent] 0.5 [SugarContent] 2.5 [ProteinContent] 52.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse chicken and pat dry. In a large bowl or meat platter, season chicken with lemon juice, pepper, celery salt and paprika. Place in crock-pot. In medium bowl or pan, mix the soups with the sherry. Pour over chicken breasts. Sprinkle generously w/parmesan cheese. Cover and cook on low 7 to 10 hours or on high 4 to 5 hours. Serve over noodles or rice. |
[Name] Tex Mex Soup [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-04T13:26:00Z [Description] Make and share this Tex Mex 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/18/87/4/pic5JiyxS.jpg" [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "3", "1", "1", "1/2", "1/4", "1", "1", "3/4", "6"] [RecipeIngredientParts] ["onion", "ground beef", "tomatoes", "beef broth", "tomato sauce", "green chilies", "water", "cumin", "chili powder", "garlic powder", "salt", "Worcestershire sauce", "cheddar cheese", "corn tortillas"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 184.6 [FatContent] 9.1 [SaturatedFatContent] 4.0 [CholesterolContent] 30.9 [SodiumContent] 715.9 [CarbohydrateContent] 15.5 [FiberContent] 2.7 [SugarContent] 4.2 [ProteinContent] 11.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large pot, brown onions and beef. Cook 2 minutes. Add all other ing. except tortillas and cheese. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Stir in cheese. Top with tortilla pieces. |
[Name] Ginger Chicken [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H35M [PrepTime] PT15M [TotalTime] PT1H50M [DatePublished] 2002-02-04T13:26:00Z [Description] Make and share this Ginger Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "2", "1/4", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["flour", "salt", "paprika", "pepper", "chicken", "honey", "ground ginger"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 600.6 [FatContent] 21.3 [SaturatedFatContent] 6.0 [CholesterolContent] 103.5 [SodiumContent] 1263.3 [CarbohydrateContent] 73.3 [FiberContent] 1.7 [SugarContent] 48.3 [ProteinContent] 30.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine flour, salt, paprika, and pepper. Coat chicken lightly. Place on lightly greased baking sheet. Bake at 350* for 45 minutes. Remove from oven and drain. Combine sauce ing. Brush generously on chicken. Reduce oven heat to 325F degrees. Bake another 40 minutes, basting with more sauce occ. |
[Name] Cookie Dough Brownies [AuthorId] 12882 [AuthorName] Claire312 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-04T13:26:00Z [Description] Make and share this Cookie Dough Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["butter", "granulated sugar", "brown sugar", "vanilla", "milk", "flour", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 177.0 [FatContent] 8.7 [SaturatedFatContent] 3.9 [CholesterolContent] 6.9 [SodiumContent] 71.5 [CarbohydrateContent] 25.8 [FiberContent] 0.7 [SugarContent] 9.5 [ProteinContent] 1.5 [RecipeServings] 36.0 [RecipeYield] 36 brownies [RecipeInstructions] Prepare brownie mix according to package directions. Bake and let cool. Cream the 1/2 cup margarine, both sugars, vanilla, and milk. Stir in flour and 1 cup of the chocolate chips. Spread on cooled brownies. Melt remaining chocolate chips with 2 tablespoons of shortening. Spread over cookie dough. Let chocolate set. Cut the brownies, store in the refrigerator. |
[Name] Parmesan-Peppercorn Ranch Dressing [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-04T13:26:00Z [Description] Make and share this Parmesan-Peppercorn Ranch Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Vegetable", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1 1/4", "1/4", "1/2", "1/4", "1", "1/4", "1", "1 1/2", "2 -3", "1/4 - 1/2"] [RecipeIngredientParts] ["onions", "white vinegar", "mayonnaise", "salt", "garlic powder", "sour cream", "lemon juice", "half-and-half", "Worcestershire sauce", "ground black pepper", "peppercorns", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 336.0 [FatContent] 25.8 [SaturatedFatContent] 15.4 [CholesterolContent] 74.3 [SodiumContent] 1093.5 [CarbohydrateContent] 14.5 [FiberContent] 2.6 [SugarContent] 3.5 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] 1 pint [RecipeInstructions] "Whisk well together all ingredients and chill for at least 24 hours before using." |
[Name] Bulls Eye Barbecue Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-04T13:26:00Z [Description] Make and share this Bulls Eye Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1 1/4", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["onion", "tomato sauce", "water", "ketchup", "brown sugar", "prepared yellow mustard", "olive oil", "Worcestershire sauce", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 321.9 [FatContent] 4.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 3149.7 [CarbohydrateContent] 74.0 [FiberContent] 3.9 [SugarContent] 60.8 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] "Combine all ingredients in a medium saucepan, bring to a simmer and cook for 30 minutes." |
[Name] Fresh Vegetable Dip [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-04T13:26:00Z [Description] Make and share this Fresh Vegetable Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/87/9/piczKCT2h.jpg" [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "onion", "dill weed", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 42.4 [FatContent] 4.3 [SaturatedFatContent] 2.5 [CholesterolContent] 11.2 [SodiumContent] 18.2 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 0.5 [RecipeServings] 16.0 [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients in a bowl. Chill for 1 hour. Serve with fresh veggies. |
[Name] Baltimore Crab Cakes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-04T15:52:00Z [Description] Phillips seafood restaurant, in Baltimore's Inner Harbor, serves some of the best crab cakes I have ever had. Here is a copycat recipe for this traditional Maryland delicacy [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1/8", "1/2", "1/2", "1/2", "1 1/2", "1 1/2", "3/4", "1/2", "1/4", NA] [RecipeIngredientParts] ["egg", "Worcestershire sauce", "mustard seeds", "dry mustard", "mayonnaise", "sour cream", "lemon juice", "prepared mustard", "unsalted butter", "parsley flakes", "lemon wedges", "lemon slice"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 221.7 [FatContent] 7.5 [SaturatedFatContent] 3.2 [CholesterolContent] 149.8 [SodiumContent] 1155.8 [CarbohydrateContent] 10.9 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 26.0 [RecipeServings] 2.0 [RecipeYield] 4 crab cakes [RecipeInstructions] Whisk together all ingredients except crab meat. Fold in crab meat. Divide mixture into 4 parts and shape into cakes approximately 3/4<U+0094> thick. Pan fry the cakes in a little peanut oil or canola oil. Serve hot, garnished with lemon. |
[Name] Joe Carter's Corn Pudding [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-04T15:52:00Z [Description] Make and share this Joe Carter's Corn Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Corn", "Vegetable", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1 1/2", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "canned corn niblets", "sour cream", "egg", "all-purpose flour", "cornmeal", "baking powder", "salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 271.0 [FatContent] 13.4 [SaturatedFatContent] 7.7 [CholesterolContent] 48.5 [SodiumContent] 520.2 [CarbohydrateContent] 35.0 [FiberContent] 2.5 [SugarContent] 2.4 [ProteinContent] 5.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F; lightly grease a 13x9 pan and set aside. In a large bowl, mix together the melted butter, corn and creamed corn, sour cream, and egg. In a small bowl, stir together flour, cornmeal, baking powder, and salt and pepper. Fold the dry mixture into corn mixture just until moistened. Pour mixture into prepared pan and bake for one hour or until a tester inserted in centre comes out clean. Let cool in pan for 10 minutes before cutting into squares for serving. |
[Name] Corn on toast [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-04T15:52:00Z [Description] Make and share this Corn on toast recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Asian", "Indian", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["150", "2", NA, "1/2", "3", NA, "6", "2"] [RecipeIngredientParts] ["corn", "salt", "yogurt", "green chilies", "black pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 702.9 [FatContent] 50.7 [SaturatedFatContent] 7.4 [CholesterolContent] 5.3 [SodiumContent] 381.3 [CarbohydrateContent] 58.9 [FiberContent] 5.0 [SugarContent] 9.8 [ProteinContent] 9.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Put oil in a pan. Add corn, salt, curd, cilantro, green chillies and pepper. Cook for 5-10 minutes on medium-low heat. Fry 6 bread slices till light brown. Put the above mixture on bread once its cooked and serve immediately. |
[Name] Homemade Valentine's Trifle Pudding(Snap included) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-04T15:52:00Z [Description] Make and share this Homemade Valentine's Trifle Pudding(Snap included) 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/18/88/3/18883.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Asian", "Indian", "Weeknight", "For Large Groups", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", NA] [RecipeIngredientParts] "Nestle sweetened condensed milk" [AggregatedRating] nan [ReviewCount] nan [Calories] 796.4 [FatContent] 60.0 [SaturatedFatContent] 36.8 [CholesterolContent] 275.0 [SodiumContent] 239.1 [CarbohydrateContent] 59.0 [FiberContent] 0.4 [SugarContent] 40.9 [ProteinContent] 8.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Beat cream in a bowl. Add fruits and mix well using a spoon. Spread on a serving tray. Cut cake into equal sized slices (square or rectangular shaped]. Arrange cake slices on top of cream. Beat milk in a bowl. Pour over cake slices. Garnish with cherries. Chill pudding for minimum 2 hours before serving. Enjoy with your loved ones and/or Valentine on Valentine's day! |
[Name] Ham And Asparagus Rolls With Cream Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-04T15:52:00Z [Description] Make and share this Ham And Asparagus Rolls With Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Spring", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1/2", "1/2", "1/2", "1/2", "24", "12"] [RecipeIngredientParts] ["butter", "flour", "milk", "monterey jack cheese", "cheddar cheese", "salt", "pepper", "asparagus spears", "ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.5 [FatContent] 14.3 [SaturatedFatContent] 7.1 [CholesterolContent] 46.8 [SodiumContent] 662.3 [CarbohydrateContent] 8.5 [FiberContent] 1.0 [SugarContent] 0.7 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In saucepan, melt butter, add flour and cook and stir for 1 minute. Slowly stir in milk and cook until bubbling. Add cheeses, salt and pepper. Remove from heat. Put 2 asparagus spears on each piece of ham. Roll up and put in lightly greased 13x9 pan. Pour sauce over. Bake at 350* for about 20-25 minutes. |
[Name] Scotch Eggs [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-04T15:52:00Z [Description] Although Scotch Eggs have been around for eons, I first tasted them when I was a college student at Edinburgh University. They were heavily seasoned and accompanied by a pint of Newcastle Brown Ale (and NOT the weakened variety of Newcastle Brown that is sold in bottles in the U.S.!) [Images] character(0) [RecipeCategory] Pork [Keywords] ["Poultry", "Grains", "Meat", "Scottish", "European", "Very Low Carbs", "Spicy", "< 60 Mins", "Deep Fried", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["eggs", "sausage meat", "egg", "seasoned flour"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 873.8 [FatContent] 72.7 [SaturatedFatContent] 23.9 [CholesterolContent] 692.2 [SodiumContent] 1618.7 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 1.0 [ProteinContent] 50.0 [RecipeServings] 2.0 [RecipeYield] 4 cackleberries [RecipeInstructions] Hard-boil the eggs by placing them in a pan of cold water and heating slowly until it starts to simmer. Do not allow water to boil as this will toughen the whites, but keep at this temperature for 30 min. Place the eggs in cold water and remove the shells when the eggs are quite cold. Dip them in seasoned flour. Cover with sausage meat, then dip in beaten egg and coat with breadcrumbs, pressing crumbs well in. Fry in deep fat or oil (375°F] until golden brown. Drain, and cut in halves. Serve hot or cold. |
[Name] Mike Timlin's Jerked Chicken [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-04T15:52:00Z [Description] Make and share this Mike Timlin's Jerked Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Caribbean", "High Protein", "Kid Friendly", "Kosher", "High In...", "Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "2 1/2", "1/2", "1/2", "2", "3 1/2"] [RecipeIngredientParts] ["ground ginger", "salt", "cayenne pepper", "garlic", "chicken pieces"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 381.0 [FatContent] 24.3 [SaturatedFatContent] 7.0 [CholesterolContent] 120.8 [SodiumContent] 1686.8 [CarbohydrateContent] 6.7 [FiberContent] 0.2 [SugarContent] 4.8 [ProteinContent] 32.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400F; grease a rimmed baking sheet and set aside.", "In a large bowl, stir together the teriyaki sauce, ginger, salt, cayenne and garlic.", "Add chicken to bowl, quickly turning pieces to coat them well with the sauce.", "Using tongs, place chicken pieces on prepared baking sheet, skin side down; reserve any remaining sauce.", "Bake chicken, turning once and basting with the leftover sauce, for about 45 minutes or until chicken is browned and juices run clear when meat is pierced." ] |
[Name] Ritzy Chicken Casserole [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-04T15:52:00Z [Description] Make and share this Ritzy Chicken Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", NA, NA] [RecipeIngredientParts] ["chicken breasts", "sour cream", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 502.0 [FatContent] 31.7 [SaturatedFatContent] 11.9 [CholesterolContent] 148.8 [SodiumContent] 762.0 [CarbohydrateContent] 8.5 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 43.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan boil the chicken in water to cover until the chicken is tender. Remove the skin and bone, and cut into chunks. Place the chicken in a casserole dish. In a bowl combine the sour cream and soup. Pour the mixture over the chicken. Sprinkle with cracker crumbs and dot with butter. Bake in a 350 degree oven for about 1 hour, until light brown and bubbly. |
[Name] Easy Way Lasagna [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-04T15:52:00Z [Description] My son says he has eaten lasagna in so many restaurants, trying to find one as good as mine, but never has. So every time we visit him in Michigan I'm sure to make this for him. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/8/lceDt6wiQTCyDHMwlJM3_0S9A6795.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/8/JNBzszfoSDqdj03iHS58_0S9A6763.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/8/4ui4kaNDTXmLijbA7W0n_0S9A6784.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/8/dMfAWsFOSXy0PJhdXszD_This_lasagna_dinner_yummy_tasty_delicious_apamperedpalate_was_prepared_at_the_disneybeachclubresort.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/8/01503975898.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/8/Lvzd2XTSn6fb7AplGnrv-Dinner_time.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/8/picWH3Ac7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/8/pic22Ac8H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/8/pic1hNDaB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/8/pic4RdxEn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/8/picI1Pv3x.jpg"] [RecipeCategory] European [Keywords] ["Kid Friendly", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["9", "1", "8", "1", "3/4", "3"] [RecipeIngredientParts] ["cottage cheese", "egg", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 153.0 [Calories] 343.8 [FatContent] 15.7 [SaturatedFatContent] 8.3 [CholesterolContent] 70.9 [SodiumContent] 732.8 [CarbohydrateContent] 28.4 [FiberContent] 2.1 [SugarContent] 6.5 [ProteinContent] 21.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In 13x9 pan, spoon a little of the sauce. Place 3 lasagna noodles on the sauce. Mix cottage cheese, egg, and parmesan cheese in a bowl. Spread 1/3 of this over noodles. Add 1/3 of the sauce. Sprinkle with 1 cup mozzarella. Now, add 3 more noodles, 1/3 more cottage cheese mixture, 1/3 more sauce. Add 1 cup more mozzarella cheese. One more time, do the layers. Bake in 350°F oven for about 1 hour. Top should be light brown and bubbly. |
[Name] Peach Crisp [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-04T15:52:00Z [Description] Instead of the canned peaches; you can use 4 cups fresh peach slices. Very easy recipe and very GOOD!....... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/88/9/picGgXTNW.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/3"] [RecipeIngredientParts] ["brown sugar", "flour", "cinnamon", "butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 411.8 [FatContent] 11.1 [SaturatedFatContent] 6.6 [CholesterolContent] 27.1 [SodiumContent] 87.3 [CarbohydrateContent] 77.9 [FiberContent] 4.8 [SugarContent] 58.3 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Arrange the peaches in an ovenproof casserole dish. Mix the remaining ingredients together and sprinkle over the peaches. Bake in a 375 degree oven for 30-45 minutes. Serve with vanilla ice cream. |
[Name] Chicken Fajitas [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2002-02-04T15:52:00Z [Description] Make and share this Chicken Fajitas 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/18/89/0/j8HpFXz4TIiQqkHyYXrh_chicken-fajitas-011.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/0/TFKdsHdRqYNmORQ1jhgg_chicken-fajitas-031.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/0/41cBZ2jjRz62dp34UmaU_chicken-fajitas-080.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/0/pic1IGp9D.jpg" ] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "Mexican", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1/2", "2", "1", "2", "1/2", "12", "2"] [RecipeIngredientParts] ["lime juice", "garlic", "chili powder", "cumin", "chicken breasts", "onion", "bell peppers", "salsa", "8-inch flour tortillas", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 51.0 [Calories] 329.9 [FatContent] 14.3 [SaturatedFatContent] 6.1 [CholesterolContent] 50.7 [SodiumContent] 451.1 [CarbohydrateContent] 30.2 [FiberContent] 2.3 [SugarContent] 1.2 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] 12 fajitas [RecipeInstructions] In small bowl, mix mix first 4 ingredients. Add chicken and marinate for 15 minutes. In skillet, cook onion and chicken with marinade for 3 minutes. Add peppers, saute for 3 minutes. Stir in salsa. Divide among tortillas. Top with cheese. Roll up and serve. |
[Name] Kid Pleasin' Pizza Muffins [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-04T15:52:00Z [Description] Make and share this Kid Pleasin' Pizza Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "European", "Kid Friendly", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "14", "2", "1", "2", "2", "20", "1/4"] [RecipeIngredientParts] ["pork sausage", "catsup", "garlic powder", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 209.6 [FatContent] 13.4 [SaturatedFatContent] 4.9 [CholesterolContent] 29.2 [SodiumContent] 554.5 [CarbohydrateContent] 12.8 [FiberContent] 0.6 [SugarContent] 2.4 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 20 pizzas [RecipeInstructions] Cook sausage over medium heat, drain. Stir in pizza sauce, catsup, and garlic powder. Set aside. Press biscuits into well greased muffin cups. Spoon 2 Tbsp sauce on each biscuit. Top with mozzarella and 1 slice pepperoni. Sprinkle with parmesan. Bake at 350 for 10-15 minutes or till golden brown. |
[Name] Corn Stuffed Capsicums - Oh, what a treat! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-04T15:52:00Z [Description] Make and share this Corn Stuffed Capsicums - Oh, what a treat! recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Corn", "Vegetable", "Asian", "Indian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "6", "2", "1 1/2", "1/2", "1", "1/2", "1/2 - 3/4"] [RecipeIngredientParts] ["ajwain", "onion", "green capsicum", "corn kernels", "salt", "milk", "plain flour", "red chili powder", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.0 [FatContent] 6.0 [SaturatedFatContent] 2.4 [CholesterolContent] 8.9 [SodiumContent] 690.1 [CarbohydrateContent] 21.1 [FiberContent] 3.6 [SugarContent] 3.5 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a pan. Add ajwain seeds and onion. Saute. Remove the caps of the capsicums and scoop out the seeds. Brush lightly with oil on inside and outside. Keep aside. In the pan containing ajwain and onions, add corn, chilli powder, milk, maida and salt. Mix well. Allow to come to a boil (one boil is enough]. Remove from heat. Add grated cheese and 2 tbsp cilantro. Stuff this inside the 6 capsicums. Garnish with some cheese and cook for 15 minutes in the oven. Garnish with cilantro and serve hot. |
[Name] Big Texan Texas Caviar [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2002-02-04T15:52:00Z [Description] Texas has some great steak houses. One of the most colorful in the state is Big Texan Steak Ranch in Amarillo. If you can completely eat a 72 oz. steak, along with a baked potato and shrimp cocktail, you get it free. Their recipe for Texas Caviar is also very good. Try making it sometime. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/4/picNJpEkO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/4/aXfUkxYJSpSJNsiwYW6r_texas%20cavier.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/4/picqnvXOD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/4/18894.jpg"] [RecipeCategory] Sauces [Keywords] ["Vegetable", "Southwestern U.S.", "Potluck", "Weeknight", "No Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/3", "1/2", "1", "2", "2", "1/3"] [RecipeIngredientParts] ["black-eyed peas", "green bell pepper", "seasoning salt", "chili powder", "ground cumin"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 196.4 [FatContent] 5.8 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 721.6 [CarbohydrateContent] 28.4 [FiberContent] 6.8 [SugarContent] 2.0 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Combine black-eyed peas with remaining ingredients. Serve chilled with corn chips. |
[Name] Salmon Carbonara [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-04T18:06:00Z [Description] Make and share this Salmon Carbonara 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/18/89/5/picgyXxZX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/5/picw7KgIn.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Cheese", "Vegetable", "Meat", "Canadian", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "6", "1/2", "3", "2", "1/2", "1/2", "1/2", "2", "3", "1", "1/2", NA] [RecipeIngredientParts] ["linguine", "fettuccine", "bacon", "onion", "garlic", "dried basil", "dried oregano", "black pepper", "crushed red pepper flakes", "diced tomatoes", "red wine vinegar", "salmon", "heavy cream", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 550.6 [FatContent] 22.3 [SaturatedFatContent] 9.7 [CholesterolContent] 97.0 [SodiumContent] 205.2 [CarbohydrateContent] 53.8 [FiberContent] 4.8 [SugarContent] 7.4 [ProteinContent] 33.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions; drain and keep warm. In large saucepan cook bacon pieces until crisp; drain; set bacon aside, reserving about 2 tbsp fat. Add onion, garlic, basil, oregano, and peppers to bacon fat; cook 5 minutes. Add tomatoes and vinegar; cook over medium-high heat 10 minutes or until slightly thickened. Stir in salmon and cream; heat through. Serve over hot cooked pasta. Garnish with cheese. |
[Name] Baked Chicken Fingers [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2002-02-04T18:06:00Z [Description] This is a recipe I created after trying several baked chicken finger recipes. I like this combination of seasonings, but it's always fun to try different things. You could use saltines, other crackers, other spices, etc! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/7/3QzBkGbxQXmV1DAd1jEg-302-chicken-fingers.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/7/V1ximOhgQCqUnLEchPqQ-306-chicken-fingers.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/7/2XhItTPR3OfR1laKO7tY-316-chicken-fingers.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/89/7/piccTPuD6.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Kid Friendly", "High In...", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["chicken breast", "low-fat buttermilk", "garlic powder", "oregano", "black pepper", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 261.8 [FatContent] 12.3 [SaturatedFatContent] 3.5 [CholesterolContent] 73.9 [SodiumContent] 261.4 [CarbohydrateContent] 10.3 [FiberContent] 0.6 [SugarContent] 2.3 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. In a medium glass or plastic bowl, combine chicken breast and buttermilk. Cover and put in refrigerator for 10-15 minutes. Combine corn flakes (or cheese crackers],italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag. After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat. Add olive oil to shallow baking pan. Place chicken in pan. Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked. Serve with honey mustard dip or light ranch dressing. |
[Name] Chicken Breasts Supreme [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2002-02-04T18:06:00Z [Description] Make and share this Chicken Breasts Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Very Low Carbs", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", NA, NA, "3", "1", "1", "1/3", "1/2", "1", "1", "2/3", NA] [RecipeIngredientParts] ["chicken breasts", "paprika", "butter", "mushrooms", "milk", "cheddar cheese", "onion", "Worcestershire sauce", "sour cream", "rice"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 490.7 [FatContent] 36.8 [SaturatedFatContent] 17.9 [CholesterolContent] 127.1 [SodiumContent] 782.9 [CarbohydrateContent] 9.9 [FiberContent] 0.3 [SugarContent] 2.3 [ProteinContent] 30.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season the chicken with the salt and pepper, and paprika. In large skillet melt the butter and brown the chicken. Place chicken in baking dish. In a saucepan combine the mushroom soup, mushrooms, milk, cheese,onion, and Worcestershire sauce. Cook over low heat until the cheese melts. Remove from the heat and stir in the sour cream, blending well. Pour over the chicken and cover tightly with foil. Bake in a 350 dregee oven for 45 minutes. Uncover and bake 30 minutes more, basting occasionally with the sauce. Serve with rice, using the sauce as a gravy. |
[Name] Cajun Style Boudin Sausage [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-04T18:06:00Z [Description] Basic and easy recipe for making boudin sausage. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Chicken", "Pork", "Poultry", "Rice", "Wild Game", "Vegetable", "Meat", "Cajun", "Potluck", "Spicy", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "4", "4", "10", "6", "2", "1", "1", "2", "6", "1", "1/3", "1", "1", "2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["ground beef", "ground pork", "cooked rice", "onions", "garlic cloves", "hot chili peppers", "celery", "leeks", "green onions", "parsley", "cilantro", "red pepper flakes", "black pepper", "sugar", "thyme", "sage", "rosemary", "savory"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1273.1 [FatContent] 66.0 [SaturatedFatContent] 24.9 [CholesterolContent] 294.1 [SodiumContent] 292.3 [CarbohydrateContent] 78.0 [FiberContent] 6.2 [SugarContent] 17.1 [ProteinContent] 88.4 [RecipeServings] nan [RecipeYield] 5 pounds [RecipeInstructions] ["To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff] and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard].", "Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.", "Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture].", "Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be.", "Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.", "Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer.", "Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat] until the sausage is heated through, approximately 15 minutes.", "Drain and let rest for about 15 minutes before slicing; serve while warm." ] |
[Name] The Stretching Chicken [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT9H [PrepTime] PT20M [TotalTime] PT9H20M [DatePublished] 2002-02-04T18:06:00Z [Description] This is as much of a tip as a recipe! This one chicken can now make up to 20 servings done in different dishes. Make chicken enchiladas with some, add some to plain stock with veggies and seasoning , wonderful for Mexican recipes and also some Oriental dishes. I have just made enchiladas for 6 and there is still enough meat for at least 14 servings. You can make chicken stew with dumplings, or chicken ala king. The jellied consumme can be the base ingredient for a wonderful soup, again stretching this versatile chicken. It is tender and not dry. The list is as long as your imagination. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/90/0/picXtvJSm.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Very Low Carbs", "Free Of...", "Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "2", NA, "1 -2"] [RecipeIngredientParts] ["stewing chicken", "onion", "water", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 116.1 [FatContent] 8.9 [SaturatedFatContent] 2.5 [CholesterolContent] 31.1 [SodiumContent] 31.8 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 7.8 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Put your old hen, onion, & bayleaf in the crock pot (cut up if necessary to fit but left whole is best], salt & pepper,add water (or chicken stock]& bay leaves. Turn on crock pot to low and cook for 9-10 hours, do not open the crock pot. Take out and cool the chicken. Pour the stock through a strainer. Remove fat, you can do this by pouring the sauce in a large flat bowl& refridgerate, leave for a couple of hours and spoon off the fat. Save the jellied consumme. You may portion it into freezer bags and freeze it for future use Remove skin& bones from the chicken (You can reboil this and get more stock for chicken soup or discard]. Leave in chunks or shred the chicken Keep out what you are going to use now and portion freeze the rest. If possible vacuum seal before freezing or get out as much air as possible befor freezing |
[Name] Banana Poi [AuthorId] 10271 [AuthorName] Mark O. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-04T18:06:00Z [Description] Make and share this Banana Poi 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/18/90/1/picl1aHto.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Hawaiian", "Low Protein", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] ["bananas", "lemon juice", "coconut cream"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1330.4 [FatContent] 49.3 [SaturatedFatContent] 46.1 [CholesterolContent] 0.0 [SodiumContent] 109.9 [CarbohydrateContent] 228.1 [FiberContent] 8.5 [SugarContent] 189.9 [ProteinContent] 6.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mash bananas until a smooth paste is formed. Add the lemon juice. Gradually add the coconut cream, stirring constantly. Chill and serve in glasses. |
[Name] Marinated Flank Steak [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2002-02-04T18:06:00Z [Description] Since I absolutely love marinated flank steak, I've tried several recipes. This is sort of a conglomeration of all the best! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/90/2/SSjOuxyTZCPOfji89TpO_colcannon-potatoes-corned-beef-2522.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/90/2/RiwzG2H1SF6SMcdKnyn6_colcannon-potatoes-corned-beef-2504.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/90/2/FDQcGMzRTmCfb0EPCxdk_colcannon-potatoes-corned-beef-2517.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/90/2/NL6gDhRV6MhjZLJzxJwd_colcannon-potatoes-corned-beef-2511.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/90/2/22tCpqW9TDeXZfzFfnMv_colcannon-potatoes-corned-beef-2514.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/90/2/picdksGeY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/90/2/picpkTp10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/90/2/picTsx8T0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/90/2/picQeprTe.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "Broil/Grill", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/4", "1/4", "4", "1", "1"] [RecipeIngredientParts] ["honey", "reduced sodium soy sauce", "canola oil", "garlic cloves", "gingerroot"] [AggregatedRating] 5.0 [ReviewCount] 79.0 [Calories] 409.8 [FatContent] 23.1 [SaturatedFatContent] 4.9 [CholesterolContent] 77.1 [SodiumContent] 1815.0 [CarbohydrateContent] 24.1 [FiberContent] 0.4 [SugarContent] 20.5 [ProteinContent] 27.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all marinade ingredients in large ziploc bag. Score steak by making shallow diagonal cuts across steak. Add steak to bag, seal bag. Refrigerate at least 2 hours (up to 24 hours]. When ready to cook, remove steak from bag. You can either grill or broil it. 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness]. If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat. Simmer 5 minutes. |
[Name] Poi Maoli (taro Poi) [AuthorId] 10271 [AuthorName] Mark O. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-02-04T18:07:00Z [Description] Make and share this Poi Maoli (taro Poi) recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "Hawaiian", "Polynesian", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2 1/2"] [RecipeIngredientParts] "water" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 317.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 34.1 [CarbohydrateContent] 75.0 [FiberContent] 11.6 [SugarContent] 1.1 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the cooked taro and cut into 1-inch cubes. Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl] and use a poi pounder to mash the taro. Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash. Continue to mash and turn the pounded taro over each time. Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick. Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth. If the poi is kept in a refrigerator it should be mixed with water before storing. To mix: Add a little water and stir round and round with the hand until all the water is absorbed. Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it. Store in a cool place or serve immediately. Or let it stand 2 to 3 days for a sour flavor. |
[Name] Saucy Hamburger Supper [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-04T18:07:00Z [Description] Make and share this Saucy Hamburger Supper recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["salt", "pepper", "tomato sauce", "green onion", "brown sugar", "Worcestershire sauce", "mustard"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 561.0 [FatContent] 21.1 [SaturatedFatContent] 7.6 [CholesterolContent] 147.4 [SodiumContent] 1614.2 [CarbohydrateContent] 42.4 [FiberContent] 3.2 [SugarContent] 20.2 [ProteinContent] 49.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium bowl combine the beef, bread crumbs, salt and pepper. Form into 4 patties. In a skillet brown the patties and pour off the excess fat. In a medium bowl combine the remaining ingredients. Pour over the patties in the skillet. Simmer for 10-20 minutes. Serve over rice or noodles. |
[Name] Pork Chops and Corn Dressing [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-04T18:07:00Z [Description] Make and share this Pork Chops and Corn Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Corn", "Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4 -6", "1 3/4", "1/2", "2", "1/2", NA, NA] [RecipeIngredientParts] ["eggs", "onion", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 435.1 [FatContent] 23.6 [SaturatedFatContent] 8.5 [CholesterolContent] 174.6 [SodiumContent] 509.6 [CarbohydrateContent] 32.2 [FiberContent] 2.2 [SugarContent] 4.4 [ProteinContent] 25.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season chops with salt and pepper and brown in oil. Remove chops to a casserole dish. Deglaze pan with a small amount of water and pour around chops. Combine remaining ingredients, except paprika. Spoon over and around chops. Cover and bake at 375 degrees for 40-45 minutes. Remove cover, sprinkle with paprika and brown under broiler. |
[Name] Bourbon Dogs [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-04T18:07:00Z [Description] Make and share this Bourbon Dogs 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/18/90/6/picXIATvi.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Meat", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["16", "2", "3/4", "3/4", "1", "1/2"] [RecipeIngredientParts] ["ketchup", "brown sugar", "Bourbon", "onion", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 385.1 [FatContent] 17.0 [SaturatedFatContent] 6.7 [CholesterolContent] 30.1 [SodiumContent] 1323.4 [CarbohydrateContent] 37.5 [FiberContent] 0.2 [SugarContent] 35.5 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in baking dish. Place in 300-degree F oven for 25 minutes. Serve on hot plate or in chafing dish with toothpicks to spear the dogs. |
[Name] Shiitake Spaghetti [AuthorId] 20497 [AuthorName] Kim Weimer [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-04T18:07:00Z [Description] Make and share this Shiitake Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "3", "1", "1", "1", "1", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["shiitake mushrooms", "white mushrooms", "onion", "garlic cloves", "Italian-style tomatoes", "tomato sauce", "basil", "bay leaf", "cayenne pepper", "spaghetti noodles", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 712.7 [FatContent] 14.7 [SaturatedFatContent] 3.9 [CholesterolContent] 70.3 [SodiumContent] 873.8 [CarbohydrateContent] 102.0 [FiberContent] 7.3 [SugarContent] 13.0 [ProteinContent] 42.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the spaghetti noodles according to the package. In a deep skillet, heat the oil, add the garlic and saute for a few seconds. Next add the onions and continue sauteing until the onion is tender and transparent. Add the hamburger and brown,crumbling it as you do. Drain in a colander. If you are watching your fat intake, rinse the hamburger mixture under hot water. Return the hamburger to the skillet and add the rest of the ingredients. Heat until bubbly. Remove the bay leaf and discard. Serve the sauce over the noodles. |
[Name] Peaches N' Cream Pie [AuthorId] 27395 [AuthorName] Manda [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-02-04T18:07:00Z [Description] This is my grandmother's recipe...a very different, non-traditional peach pie that produces a creamy, almost cake-like dessert. Very easy, and best when served well-chilled. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/90/8/picKnnDu4.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "Fruit", "Low Protein", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1", "1/2", "1", "1", "1/2", "1", "1", "1/2", "3", "1", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "instant vanilla pudding", "egg", "milk", "cream cheese", "sugar", "sugar", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 297.0 [FatContent] 11.2 [SaturatedFatContent] 6.1 [CholesterolContent] 56.6 [SodiumContent] 503.9 [CarbohydrateContent] 45.8 [FiberContent] 1.3 [SugarContent] 32.5 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] 1 ten inch pie [RecipeInstructions] Preheat oven to 350 degrees. Mix flour, baking powder, salt, pudding, egg, and milk. Pour into greased 10-inch pie plate. Layer drained peach slices on top of batter. Mix together cream cheese, sugar, and peach juice and spread over peach slices. Mix together the 1 Tablespoon of sugar and 1/2 teaspoon of cinnamon and sprinkle over top. Bake for 30-35 minutes or until browned. |
[Name] Basic Boudin Balls [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-04T18:07:00Z [Description] Make and share this Basic Boudin Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Poultry", "Meat", "Cajun", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Beginner Cook", "Deep Fried", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "48", NA] [RecipeIngredientParts] ["eggs", "chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 359.4 [FatContent] 5.0 [SaturatedFatContent] 1.2 [CholesterolContent] 105.8 [SodiumContent] 270.4 [CarbohydrateContent] 70.7 [FiberContent] 9.3 [SugarContent] 29.4 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Remove boudin from casing; mix in fresh chiles. Shape mixture into balls about the size of a golf ball or smaller. Dip in beaten egg mixture and then into seasoned bread crumbs. I like to either use a large bowl with the bread crumbs in it and tossing 10 balls in it at a time and\"tossing\" to coat. [Bestto coat only as many balls as you can fry at one time; seasoning gets soggy if allowed to sit]. Or, put bread crumbs in a large plastic bag, add balls, and\"shake\". Heat approx 1 1/2 inch of oil in a large, heavy bottomed (cast iron is excellent] skillet. Deep fat fry balls at 375 degrees (temp may be lowered, but no lower than 345 degrees] until golden brown, about 10 minutes per batch. Drain on paper towels. |
[Name] Fluffer Nutter Sandwich [AuthorId] 10271 [AuthorName] Mark O. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-04T18:07:00Z [Description] Make and share this Fluffer Nutter Sandwich 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/18/91/0/pic1WX7ZQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/0/picDAj6EV.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "Nuts", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2"] [RecipeIngredientParts] ["marshmallow creme", "chunky peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 410.8 [FatContent] 17.9 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 424.6 [CarbohydrateContent] 53.6 [FiberContent] 3.1 [SugarContent] 18.1 [ProteinContent] 12.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spread marsh mallow creme on to first slice of bread. Then spread peanut butter on second slice of bread. Then put both slices together, filling to filling. Eat! Then remember your childhood days. |
[Name] Baked Southern Fried Round Steak [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Baked Southern Fried Round Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1 1/2", "1/2", "2", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["salt", "pepper", "flour", "milk", "eggs", "onion", "beef broth"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 533.2 [FatContent] 29.3 [SaturatedFatContent] 9.2 [CholesterolContent] 175.2 [SodiumContent] 730.5 [CarbohydrateContent] 26.8 [FiberContent] 1.2 [SugarContent] 0.9 [ProteinContent] 38.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut steak in serving size pieces. In shallow bowl mix flour. salt and pepper. In another bowl,place beaten eggs and milk. Heat oil in 10 inch skillet. Put steak in flour, then eggs, then flour again. Fry on med till browned. Place in baking pan. Put onions over steak. Pour broth on onions. Cover and bake at 350* for 60 minutes. Uncover, stir, and bake 30 minutes more. |
[Name] Classic Chicken Tetrazzini [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Classic Chicken Tetrazzini 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/18/91/2/picVX4HLM.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1/4", "2", "1/4", "1", "1", "1/4", "1/4", "3", "8", "3/4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "butter", "flour", "chicken broth", "parsley", "salt", "nutmeg", "pepper", "dry white wine", "spaghetti", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 273.7 [FatContent] 11.2 [SaturatedFatContent] 6.5 [CholesterolContent] 45.6 [SodiumContent] 690.4 [CarbohydrateContent] 25.8 [FiberContent] 1.2 [SugarContent] 1.1 [ProteinContent] 16.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In skillet, cook chicken in butter, 2 minutes. Add mushrooms, cook and stir 2 minutes. Stir in flour, add the broth. Cook, stirring, until sauce comes to a boil. Remove from heat, stir in cream, parsley, salt, nutmeg, pepper and wine. Fold in the spaghetti. Put in a greased pan or casserole dish. Sprinkle with parmesan. Bake, uncovered at 350* for 30 minutes. |
[Name] Beer Battered Smelt [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Beer Battered Smelt recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Canadian", "High Protein", "Healthy", "Kid Friendly", "High In...", "Potluck", "< 30 Mins", "Deep Fried", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1", "1/2", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["smelt", "eggs", "beer", "salt", "flour", "cornmeal", "salt", "basil", "oregano", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 469.0 [FatContent] 11.5 [SaturatedFatContent] 2.6 [CholesterolContent] 362.9 [SodiumContent] 1397.5 [CarbohydrateContent] 25.8 [FiberContent] 1.6 [SugarContent] 0.5 [ProteinContent] 59.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat eggs until fluffy. Add beer and 1 tsp salt. In separate bowl, combine flour, cornmeal, seasonings and remaining salt. Dip fillets first into liquid batter then into dry mixture, and back into liquid batter. Fry in butter until light brown and fish flakes with a fork. |
[Name] Incredibly Delicious Cheese Garlic Bread Spread [AuthorId] 27381 [AuthorName] SaraFish [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-05T08:56:00Z [Description] Easy, cheesy, savory spread to transform regular bread into a taste sensation! Goes awesome with pasta dishes or beside a fresh salad. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/pic2sQxHo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/wPgy8olfSiSMU2j34Nft-facebook_photo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/SqXjCX47ScusoHxKNWG4_Incredibly%20Delicious%20Cheese%20Garlic%20Bread%20Spread%20-%20015.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/picLhS2R2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/picFh39KH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/picJjlnm4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/picCt0KXJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/picGnusfq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/piczvqv6t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/picd8DXZr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/picICkLI2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/picKeHYDt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/piclscwUB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/pic541CN0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/pic1gDjR2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/pic3xpQBx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/picdLYvus.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/picgjMiLG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/4/18914.jpg" ] [RecipeCategory] Spreads [Keywords] ["Cheese", "Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "Microwave", "< 30 Mins", "< 15 Mins", "Oven", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2 - 1", "3", "1/2", "1/8", "1/4", "1"] [RecipeIngredientParts] ["margarine", "garlic", "garlic powder", "black pepper", "parmesan cheese", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 234.0 [Calories] 928.4 [FatContent] 90.3 [SaturatedFatContent] 31.3 [CholesterolContent] 93.8 [SodiumContent] 1433.4 [CarbohydrateContent] 5.0 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 26.4 [RecipeServings] nan [RecipeYield] 1 1/2 cups spread [RecipeInstructions] Microwave margarine in medium glass bowl for about 40 seconds or until its melted. Mix in all ingredients, using a fork. Spread the mixture over bread (I use a one of those long sourdough french loaves split in half lengthwise but I've also used plain thick cut bread or split dinner rolls]. Place on baking sheet and bake for about 10 minutes at 450, until the top is golden brown. Easy! |
[Name] Spicy Baked Chicken [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT50M [PrepTime] PT12M [TotalTime] PT1H2M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Spicy Baked 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/18/91/5/pic3JnQGv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/91/5/picpG6IkC.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "2", "2", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["powdered milk", "chili powder", "garlic powder", "dry mustard", "milk", "frying chickens"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 647.5 [FatContent] 41.9 [SaturatedFatContent] 12.2 [CholesterolContent] 202.9 [SodiumContent] 306.9 [CarbohydrateContent] 11.9 [FiberContent] 1.0 [SugarContent] 1.4 [ProteinContent] 52.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In plastic bag mix first 6 ingredients. Put milk in a bowl. Dip chicken in milk, then shake in the bag. Coat well. Put chicken in a 13x9 pan sprayed with cooking spray. Bake, uncovered at 375* for 50 minutes or until juices run clear. |
[Name] Artichokes in Olive Oil [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-05T08:56:00Z [Description] This recipe first appeared in "La Cuisiniere Bourgeoise", in 1746, as a garnish for roasts and other meat dishes. I serve them as elegant hors d'oeuvres, also. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Grains", "Fruit", "Vegetable", "Meat", "European", "Free Of...", "Potluck", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1/2", "1/4", "2", "2", "2", "1", "2", "1/3", NA, NA] [RecipeIngredientParts] ["artichokes", "lemon", "extra virgin olive oil", "salt pork", "onions", "garlic", "bay leaf", "thyme", "dry white wine", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.3 [FatContent] 29.4 [SaturatedFatContent] 9.7 [CholesterolContent] 16.8 [SodiumContent] 291.7 [CarbohydrateContent] 38.3 [FiberContent] 17.8 [SugarContent] 1.7 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut off the artichoke stalks 3/4 inch from the heart; remove the tough leaves and cut the tips off the remaining leaves 3/4 inch above the heart. Trim the hearts and stalks and rub them with the half lemon. Heat the oil in a deep heat-proof casserole dish just large enough to hold the artichokes. Add the bacon and cook for 1 minute. Add the garlic and onions and cook, stirring, for 5 minutes but do not let them brown. Add the artichokes, bay leaf and thyme. Stir and brown for 2 minutes. Add the wine and 1/3 cup water. Season with salt and pepper. Cover and cook over very low heat for about 45 minutes, or until the artichokes are quite soft and coated with the thick cooking juices. Serve warm. |
[Name] Smoky Sauce for Ribs [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT1M [TotalTime] PT41M [DatePublished] 2002-02-05T08:56:00Z [Description] This recipe is dedicated to Chef Bethany, whose "Slow cooked BBQ Ribs" (recipe ID #16705) are out of this world. She recommends using KC Masterpiece BBQ sauce, but I can't use it because of the high sodium content. So I used this sauce instead. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Spicy", "< 60 Mins", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1 1/2", "1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["no-salt-added ketchup", "red wine vinegar", "brown sugar", "molasses", "liquid smoke", "black pepper", "garlic powder", "onion powder"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 158.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.8 [CarbohydrateContent] 39.0 [FiberContent] 0.2 [SugarContent] 34.7 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 20 ounces, approximately [RecipeInstructions] Whisk all of the ingredients together until smooth. Boil the sauce very briefly and then simmer for half to three quarters of an hour until it has thickened. Use on pork spareribs or in any of your barbecued meat recipes. Store refrigerated <U+0096> will last for a few weeks. |
[Name] Cowboy Ground Chuck Stew [AuthorId] 19799 [AuthorName] Mona1397 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Cowboy Ground Chuck Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1", "1", "1", NA] [RecipeIngredientParts] ["onion", "green pepper", "kidney beans", "potatoes", "corn", "tomatoes", "chili powder"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 664.2 [FatContent] 12.0 [SaturatedFatContent] 4.0 [CholesterolContent] 73.7 [SodiumContent] 460.7 [CarbohydrateContent] 105.6 [FiberContent] 17.3 [SugarContent] 11.9 [ProteinContent] 38.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown burger with the onion and gr. pepper. Drain off grease. Then add rest of ingredients. Simmer till potatoes are soft. About 30 minutes. |
[Name] Fragrant Sirloin Stir-Fry [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-05T08:56:00Z [Description] The trick to a successful stir-fry is preparation. Here's a tip: before you go to bed, chop all veggies and refrigerate in sealed bags; the next night, dinner will go a lot quicker! Serve this dish with steamed rice or asian noodles. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Meat", "Canadian", "Asian", "Kid Friendly", "Spicy", "< 60 Mins", "Beginner Cook", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1", "1", "1", "1/2", "2", "1", "1", "2", NA, NA, "1", NA] [RecipeIngredientParts] ["olive oil", "carrots", "broccoli floret", "bok choy", "hoisin sauce", "Thai red curry paste", "oyster sauce", "salt", "black pepper", "green onion"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 401.2 [FatContent] 18.7 [SaturatedFatContent] 6.4 [CholesterolContent] 85.3 [SodiumContent] 500.6 [CarbohydrateContent] 32.4 [FiberContent] 4.3 [SugarContent] 20.5 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a wok or large skillet, heat oil and brown steak for about 5 minutes; remove and set aside. Stir-fry the vegetables: beginning with the carrots first, followed by broccoli, red and yellow peppers, and finally bok choy. In a small bowl, whisk together orange concentrate, Hoisin, curry paste and ginger. Pour over veggies and stir-fry for another 2 minutes. Return beef to skillet and add oyster sauce; stir-fry for another minute. Don't overcook the veggies! Taste, add salt and pepper if you wish. Mound stir-fry on a platter, scatter green onions over dish and drizzle with sesame oil; serve immediately. |
[Name] Melon Balls in Muscat [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Melon Balls in Muscat 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/18/92/0/picHMmFgw.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Melons", "Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2"] [RecipeIngredientParts] ["cantaloupe", "honeydews"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 97.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 38.8 [CarbohydrateContent] 20.8 [FiberContent] 2.0 [SugarContent] 18.5 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Carefully scoop out cantaloupe balls, reserving shells. Place 3 cups cantaloupe balls in a large, shallow dish, reserve any remaining cantaloupe balls for another use. Add honeydew balls and Muscat, toss gently. Cover and chill up to 4 hours. Serve melon balls in cantaloupe shells. |
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