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[Name] Johnny Cake [AuthorId] 19799 [AuthorName] Mona1397 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-05T08:56:00Z [Description] This has been made by my dad's family for at least four generations.A staple in my household,and a must served with soupbeans and fried potatoes.The ultimate comfort food.Serve piping hot from the oven with tons of butter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/92/1/picMjim97.jpg" [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1 1/2", "1/2", "3", "1 1/3"] [RecipeIngredientParts] ["eggs", "sugar", "cornmeal", "flour", "baking powder", "buttermilk"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 567.5 [FatContent] 22.1 [SaturatedFatContent] 8.7 [CholesterolContent] 94.3 [SodiumContent] 242.7 [CarbohydrateContent] 83.8 [FiberContent] 3.1 [SugarContent] 33.7 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream lard into sugar till creamy. Add eggs and beat well. In separate bowl combine baking powder,cornmeal,and flour. Add dry mixture alternately with the milk to the egg,lard mixture until well blended. Bake in greased 9x13 pan at 400 degrees for 25-30 minutes. Also works good in muffin tins for about 15 minutes. |
[Name] Sweet N Sour Bean Salad [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Sweet N Sour Bean Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/92/2/picLBSlkv.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "Canadian", "Kid Friendly", "Thanksgiving", "< 15 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1/2", "1/2", "3", "2", "1", "1/4", NA] [RecipeIngredientParts] ["green beans", "celery", "purple onion", "dark red kidney beans", "garbanzo beans", "cider vinegar", "sugar", "prepared mustard", "cornstarch", "pepper", "celery leaves"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 125.8 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 141.1 [CarbohydrateContent] 24.8 [FiberContent] 5.7 [SugarContent] 5.3 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine green beans and next 4 ingredients in a large bowl, toss gently and set aside. Combine vinegar and next 5 ingredients in a small nonaluminum saucepan, place over medium heat, and cook 5 minutes or until thickened, stirring constantly. Pour over bean mixture, toss gently to coat. Cover and chill 8 hours. Garnish with a celery leaf, if desired. |
[Name] Cheesy Welsh Rarebit [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2002-02-05T08:56:00Z [Description] An inexpensive but savoury dish. It may have originally been a French dish, as there are old French culinary references to "lapin gallois". When I was a child, our family had this as a bedtime snack a couple of times a week. Never tired of it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/92/3/picPmqA6R.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Cheese", "Scottish", "Welsh", "European", "Kid Friendly", "Spicy", "Broil/Grill", "< 15 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "5", "2", "1", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["extra-sharp cheddar cheese", "dark ale", "unsalted butter", "Dijon mustard", "salt", "pepper", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 552.3 [FatContent] 36.2 [SaturatedFatContent] 21.8 [CholesterolContent] 99.8 [SodiumContent] 1427.9 [CarbohydrateContent] 35.9 [FiberContent] 3.2 [SugarContent] 7.4 [ProteinContent] 23.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat a broiler. Place the bread slices on a baking sheet. Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side. Remove from the broiler. In a small saucepan over medium heat, combine the cheddar and the dark ale. When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes. Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter. Pour the cheese mixture over the toasts so they are covered completely. Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes. Remove from the broiler and serve piping hot. |
[Name] Pumpkin Cookies [AuthorId] 19799 [AuthorName] Mona1397 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-05T08:56:00Z [Description] I think I got this recipe off a Libby's pumpkin can years ago.These cookies stay soft and moist for a couple weeks,if they lasted that long.I make them every Halloween. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "2", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["oleo", "brown sugar", "sugar", "egg", "vanilla", "canned pumpkin", "crushed pineapple", "flour", "quick-cooking oatmeal", "baking soda", "salt", "cinnamon", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 232.3 [FatContent] 10.2 [SaturatedFatContent] 2.8 [CholesterolContent] 8.8 [SodiumContent] 221.9 [CarbohydrateContent] 34.5 [FiberContent] 1.5 [SugarContent] 22.9 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] Cream together oleo and sugars. Add egg,vanilla, pumpkin and pineapple. Beat well. In seperate bowl blend together flour,oatmeal,baking soda,salt,and cinnamon. Add to creamed mixture. Blend well. Add chips and nuts. Blend well. Drop by heaping tablespoons onto greased cookie sheets. Bake at 350 degrees for 20-25 minutes. Cool on wire racks. |
[Name] Moist Oatmeal Cookies [AuthorId] 19799 [AuthorName] Mona1397 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-05T08:56:00Z [Description] My Aunt Bonnie gave me this recipe many years ago when I was still a teen.And have been making them ever since.Moist and soft with a mild flavor.Also makes a huge amount.Great for the cookie jar. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "2", "1", "2", "3 1/2", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "applesauce", "raisins", "oatmeal", "flour", "baking powder", "baking soda", "salt", "cinnamon", "nutmeg"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 1868.1 [FatContent] 83.5 [SaturatedFatContent] 20.8 [CholesterolContent] 105.8 [SodiumContent] 1380.3 [CarbohydrateContent] 266.3 [FiberContent] 10.5 [SugarContent] 122.6 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] 4 dozenish [RecipeInstructions] Cream sugar and shortening. Add eggs and beat well. Next add applesauce and beat well. Blend all dry ingredients together and add to creamed mixture. Blend well. Drop by tablespoons onto greased cookie sheets. Bake at 375 degrees for 10 minutes or until set. |
[Name] 7-Layer Salad [AuthorId] 19799 [AuthorName] Mona1397 [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2002-02-05T08:56:00Z [Description] This has been a favorite for years in my family.A must at any gathering or party I am at,or else I'm in trouble.Feel free to add whatever veggie you have on hand.Tastes good no matter what. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/92/7/picuOZsDg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/92/7/picZKAmEy.jpg"] [RecipeCategory] Kid Friendly [Keywords] ["Potluck", "Christmas", "Thanksgiving", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "2", "1", NA, NA] [RecipeIngredientParts] ["lettuce", "onion", "green pepper", "bacon", "Miracle Whip", "cheddar cheese", "seasoning salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 271.3 [FatContent] 22.3 [SaturatedFatContent] 10.3 [CholesterolContent] 49.1 [SodiumContent] 445.6 [CarbohydrateContent] 5.8 [FiberContent] 1.7 [SugarContent] 2.2 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Use 9 x 13 pan place in layers lettuce,onion,gr. pepper,peas,bacon. Spread miracle whip on top to seal. You can use more or less to suit your taste (my family likes it thick]. Sprinkle cheese on top of miracle whip. Then sprinkle the seasoned salt and Mrs. Dash according to taste. Chill for several hours or overnight. |
[Name] Cheesy Shells and Green Beans [AuthorId] 29713 [AuthorName] Karen [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-02-05T08:56:00Z [Description] This easy easy lunch/dinner comes from the Kraft website. Top with fresh mushrooms and/or red pepper slivers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/92/8/picJP0TWM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/92/8/picAnIyxn.jpg"] [RecipeCategory] Pasta Shells [Keywords] ["Beans", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2/3"] [RecipeIngredientParts] ["Velveeta shells and cheese dinner", "mushrooms"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 20.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 4.7 [FiberContent] 1.7 [SugarContent] 0.0 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare Velveeta dinner as directed, adding beans during the last 5 minutes of cooking time. Stir in mushrooms; heat thoroughly, stirring occasionally. Top with onions. |
[Name] Pork Braised In Riesling With Apricots [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H50M [PrepTime] PT10M [TotalTime] PT2H [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Pork Braised In Riesling With Apricots 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/18/92/9/picOycpkN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/92/9/picwzvxVJ.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Canadian", "High Protein", "High In...", "Thanksgiving", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", NA, "2/3", "12"] [RecipeIngredientParts] ["salt", "pepper", "riesling wine", "dry white wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 338.8 [FatContent] 16.7 [SaturatedFatContent] 6.1 [CholesterolContent] 92.9 [SodiumContent] 213.3 [CarbohydrateContent] 8.2 [FiberContent] 0.8 [SugarContent] 5.6 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim fat from roast, sprinkle with salt and pepper, and set aside. Coat a large nonaluminum sacuepan with cooking spray, and place over medium high heat until hot. Cook roast on all sides until browned. Remove roast from pan, set aside. Wipe drippings from pan with paper towel. Insert meat thermoneter into thickest portion of roast. Return to pan, add riesling. Cover, reduce heat, and cook 1 hour. Add apricots, cook, covered, 30 minutes or until thermonmeter registers 160 degrees. Remove roast and apricots to a serving platter, keep warm. Bring cooking liquid to a boil, cook 10 minutes or until reduced to 1/4 cup. Serve sauce with roast and apricots. |
[Name] BBK Soup [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H30M [PrepTime] PT25M [TotalTime] PT1H55M [DatePublished] 2002-02-05T08:56:00Z [Description] This is an easy, healthy soup; use spinach if you don't like kale, but then you'll have to call it BBS soup! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegetable", "Meat", "Canadian", "Kosher", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["canola oil", "onion", "low sodium beef broth", "barley", "dried thyme", "salt", "fresh mushrooms", "kale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.4 [FatContent] 26.2 [SaturatedFatContent] 9.3 [CholesterolContent] 76.0 [SodiumContent] 368.0 [CarbohydrateContent] 23.4 [FiberContent] 5.4 [SugarContent] 2.3 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large heavy pot or dutch oven, heat oil over medium heat; add onion and meat and cook until beef is browned.", "Add broth to pot, then stir in barley; add seasonings and stir.", "Bring soup to a boil.", "Reduce the heat, cover, and simmer about one hour or until barley and meat are almost tender.", "Stir in mushrooms and kale; spinach can be substituted for kale if you don't like it or can't find it.", "Cover and cook for 5 to 10 minutes more, until kale is cooked and meat and barley are tender." ] |
[Name] Strawberries & Cream Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-05T08:56:00Z [Description] Use any fresh or frozen berries for this breakfast or dessert. If using frozen drain the berries a bit or they will be too runny. Basic crepe recipe elsewhere on recipezaar. Time does not include the time for making the crepes [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/93/1/yGaCpGGRDC7znD5hE2rQ_SCC%203%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/93/1/picLx85cO.jpg"] [RecipeCategory] Breakfast [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Canadian", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["3", "1/3", "1", "1", "1/2", "10 -12"] [RecipeIngredientParts] ["fresh strawberries", "granulated sugar", "cottage cheese", "sour cream", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 426.4 [FatContent] 18.6 [SaturatedFatContent] 10.1 [CholesterolContent] 51.8 [SodiumContent] 318.2 [CarbohydrateContent] 57.8 [FiberContent] 2.9 [SugarContent] 53.3 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice strawberries and add granulated sugar. In a blender whip the cottage cheese until smooth. Stir in sour cream and powdered sugar. Fill crepes using about 2/3 of the berries and the cream mixture. Fold over and put the remaining cream& berries on top. |
[Name] Corn Pudding [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT44M [PrepTime] PT10M [TotalTime] PT54M [DatePublished] 2002-02-05T08:56:00Z [Description] Lovely!! make it as hot as you like. I made this during the winter and substituted frozen defrosted corn for the fresh, turned out great! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/93/2/picSRA4Ag.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/93/2/pictB9PAH.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Corn", "Vegetable", "Canadian", "Healthy", "Potluck", "Winter", "Spicy", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, "3/4", "3/4", "3", "1/2", "1/2", "1/4", "1/8", "1", "4", "2", NA, NA] [RecipeIngredientParts] ["onion", "green bell pepper", "all-purpose flour", "ground cumin", "chili powder", "salt", "cayenne pepper", "corn", "eggs", "red bell pepper", "green bell pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 107.0 [FatContent] 1.7 [SaturatedFatContent] 0.4 [CholesterolContent] 36.4 [SodiumContent] 103.9 [CarbohydrateContent] 20.0 [FiberContent] 1.9 [SugarContent] 5.7 [ProteinContent] 5.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Coat a large frypan with cooking spray, and place over medium heat until hot. Add onion and cook 1 minute, add bell peppers and cook 1 minute or until crisp tender. Add flour and next 4 ingredients, cook 1 minute, stirring constantly. Add milk, and bring to boil, stirring constantly, cook 1 minute. Remove from heat. Add corn and eggs to bell pepper mixture, stirring well. Spoon mixture into a 2 quart casserole coated with cooking spray, bake at 350 degrees for 40 minutes or until browned and centre is set. Garnish with bell pepper rings. |
[Name] Diet Delight Chicken Curry [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Diet Delight Chicken Curry 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/18/93/3/pic0jrUlu.jpg" [RecipeCategory] Curries [Keywords] ["One Dish Meal", "Rice", "Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1", "1", "1/2", "1/4", "1", "2", "2", "2", "1/4", "3"] [RecipeIngredientParts] ["apples", "celery", "onion", "garlic clove", "curry powder", "ground cinnamon", "ground ginger", "white pepper", "cornstarch", "canned chicken broth", "boneless skinless chicken", "raisins", "cooked long-grain rice"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 187.8 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.8 [SodiumContent] 533.2 [CarbohydrateContent] 36.4 [FiberContent] 2.1 [SugarContent] 9.0 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large skillet over medium heat. Add apple and next 7 ingredients. Cook 5 minutes, stirring occasionally. Combine cornstarch and chicken broth, and add to apple mixture. Stir in chicken and raisins, and bring to a boil. Cook over medium heat, stirring constantly, until thickened. Serve or rice. |
[Name] Pecan-Garlic Salad Dressing [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Pecan-Garlic Salad Dressing recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/93/4/picbe9Aq4.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Fruit", "Nuts", "Canadian", "Low Protein", "Vegan", "Kid Friendly", "Kosher", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/4", "10", "2", "2"] [RecipeIngredientParts] ["extra virgin olive oil", "red wine vinegar", "pecan halves", "brown sugar", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 160.8 [FatContent] 16.2 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 4.2 [FiberContent] 0.4 [SugarContent] 3.5 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in food processor and process until mixture is smooth. Chill before serving; makes enough to dress one large salad. I recommend a salad of romaine lettuce, orange slices (fresh or tinned mandarins], sliced green onions and perhaps some thinly sliced raw mushrooms. |
[Name] Hamburger Mustards on English Muffins [AuthorId] 9045 [AuthorName] Sandra Silver [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-05T08:56:00Z [Description] Everyone (especially the children/grandchildren) loves these easy, nutritious and delectable sandwiches. Great for weekend dinners with potato chips, salad and tall glasses of milk. From THE REALLY GOOD FOOD COOK BOOK. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "4", NA, NA] [RecipeIngredientParts] ["hamburger", "mustard", "English muffins", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 259.9 [FatContent] 9.8 [SaturatedFatContent] 3.8 [CholesterolContent] 38.0 [SodiumContent] 398.3 [CarbohydrateContent] 26.1 [FiberContent] 2.4 [SugarContent] 2.3 [ProteinContent] 16.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix hamburger and mustard together in a bowl. Toast the English Muffins. Spread the hamburger mixture over the tops of the muffins. Place the muffins on a cookie sheet and broil until hamburger is well-done. Butter, salt and pepper each muffin. |
[Name] Dog Bone Biscuits [AuthorId] 30481 [AuthorName] Peach [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-02-05T08:56:00Z [Description] I found this recipe in a childrens craft book years ago. My children loved to make them and my dogs eat them up. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "Healthy", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "3", "3", "1", "3", "3"] [RecipeIngredientParts] ["eggs", "powdered milk", "beef bouillon cubes", "Worcestershire sauce", "wheat flour", "wheat germ"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 48.5 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 18.3 [SodiumContent] 64.5 [CarbohydrateContent] 8.2 [FiberContent] 1.3 [SugarContent] 0.4 [ProteinContent] 2.4 [RecipeServings] 36.0 [RecipeYield] 36 biscuits [RecipeInstructions] Preheat oven 350F degrees. Beat eggs slightly. Stir in soy flour, wheat germ, dry milk, bouillon, and worcestershire. Add wheat flour and work into a stiff crumbly dough with your hands. Divide dough into two balls. Divide each ball into 12 pieces and pat each piece into a 3 inch rectangle, half inch thick on ungreased cookie sheet. Using a knife trim to shape of dog bone. Bake 25 min. Turn over and bake 25 min. more. |
[Name] Skat's Monday Pizza Loaf [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Skat's Monday Pizza Loaf 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/18/93/7/18937.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/93/7/picHBwIgi.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breads", "Lunch/Snacks", "Pork", "Grains", "Cheese", "Meat", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "3", "3", "2", "12", "5"] [RecipeIngredientParts] ["egg", "tomato sauce", "garlic", "buffalo mozzarella", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 47.5 [FatContent] 3.4 [SaturatedFatContent] 1.6 [CholesterolContent] 35.5 [SodiumContent] 134.7 [CarbohydrateContent] 1.1 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Place pepperonis on tinfoil in oven and bake for about 5 minutes, or until grease begins to come up. Remove, drain, and pat dry. Roll out dough into a rectangular shape. Brush gently with egg. Layer fresh tomato sauce, garlic, mozzarella, pepperoni, and basil onto dough. Roll dough jelly-roll style, place onto baking stone and bake 35-40 minutes. Remove and let cool 5 minutes. Slice and serve. Variations: Saute onions or scallions on stove top and add to filling. Additionally, add mushrooms, pepperoncinis, tomatoes, or kalamata olives. |
[Name] Strawberry Heart Pillows [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Strawberry Heart Pillows recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Kid Friendly", "Kosher", "Christmas", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] ["frozen puff pastry", "Cool Whip", "strawberry"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 206.0 [FatContent] 9.4 [SaturatedFatContent] 4.6 [CholesterolContent] 0.0 [SodiumContent] 50.5 [CarbohydrateContent] 29.1 [FiberContent] 0.5 [SugarContent] 16.7 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 16 hearts [RecipeInstructions] Thaw puff pastry as directed on package; unfold. Preheat oven to 350F degrees. Using 2-inch heart-shaped cookie cutter, cut into 16 hearts (or, if it isn't Valentines or some other romantic occasion, use a sharp knife and cut into 30 1-1/2-inch squares]. Place on ungreased cookie sheets and bake for 20 minutes or until golden. Remove from cookie sheets and cool completely on wire racks. Split each heart in half horizontally. Spread 1 teaspoon jam or preserves on bottom half of each heart. Top with a big spoonful of whipped topping. Cover with top half of heart. Garnish with a small spoonful of whipped topping and a strawberry slice. Refrigerate until ready to serve. |
[Name] Creamy Raspberry Tarts [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT14M [PrepTime] PT15M [TotalTime] PT29M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Creamy Raspberry Tarts recipe from Food.com. [Images] character(0) [RecipeCategory] Tarts [Keywords] ["Dessert", "Raspberries", "Berries", "Fruit", "Canadian", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/8", "6", NA, "1", "1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "brown sugar", "ground cinnamon", "ground nutmeg", "flour tortillas", "fresh raspberries", "blackberry", "light cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 93.9 [FatContent] 3.4 [SaturatedFatContent] 1.4 [CholesterolContent] 5.4 [SodiumContent] 162.5 [CarbohydrateContent] 13.4 [FiberContent] 1.2 [SugarContent] 2.1 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 16 tarts [RecipeInstructions] Combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside. Cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess. Brush both sides or tortillas with warm water. Coat top side of each round with cooking spray, sprinkle with brown sugar mixture. Press each tortilla into a muffin cup. Bake at 350 degrees for 14 minutes. Cool in pan on a wire rack. Remove from pan, and set aside. Rinse berries, drain and set aside. Combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well. Spoon cream cheese mixture evenly into each taret shell, and top with raspberries. |
[Name] Vegetable Stuffed Pitas [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-05T08:56:00Z [Description] Discovered Veggy Pita for lunch box, just keep dressing separate. Nice change from regular salad. Add some sliced black olives. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", "7", "1/3", "3", "1/2", "1/4", "2"] [RecipeIngredientParts] ["red leaf lettuce", "fresh mushrooms", "cherry tomatoes", "feta cheese", "fresh oregano", "plain low-fat yogurt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 153.2 [FatContent] 4.2 [SaturatedFatContent] 2.4 [CholesterolContent] 12.9 [SodiumContent] 339.0 [CarbohydrateContent] 23.4 [FiberContent] 3.5 [SugarContent] 4.4 [ProteinContent] 7.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 5 ingredients in a medium bowl, add 2 tablespoons oregano, tossing gently. Set aside. Combine remaining 1 tablespoon oregano, low fat yogurt and pepper, stir well. Spread inside of each pita half with 2 tablespoons yogurt mixture. Spoon 1 cup veggie mixture into each bread pocket. Serve immediately. |
[Name] Red Sauerkraut [AuthorId] 19799 [AuthorName] Mona1397 [CookTime] PT1H5M [PrepTime] PT5M [TotalTime] PT1H10M [DatePublished] 2002-02-05T08:56:00Z [Description] I have converted many a sauerkraut hater with this dish. Wonderfully sweet and sour--tastes great served with any kind of sausage or pork. Leftovers heat up great. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Kid Friendly", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "5"] [RecipeIngredientParts] ["sauerkraut", "brown sugar", "catsup", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 349.5 [FatContent] 13.1 [SaturatedFatContent] 4.3 [CholesterolContent] 19.3 [SodiumContent] 1467.9 [CarbohydrateContent] 56.2 [FiberContent] 2.8 [SugarContent] 51.9 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown bacon in a heavy dutch oven. Add rest of ingredients and simmer slowly for 1 hour. Stir often. |
[Name] Chipotle Mayo [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Chipotle Mayo 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/18/94/2/cggSKqtdRoG9L6mN5o0N_17093444441.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/94/2/piceXw8El.jpg"] [RecipeCategory] Sauces [Keywords] ["Spreads", "Kosher", "Potluck", "Spicy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "dried oregano leaves", "chilies"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 259.1 [FatContent] 22.9 [SaturatedFatContent] 13.3 [CholesterolContent] 59.8 [SodiumContent] 98.4 [CarbohydrateContent] 12.1 [FiberContent] 1.5 [SugarContent] 8.6 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended. In a bowl, whisk together chiles with oregano, mayo and sour cream. Cover and refrigerate until chilled, about 1 hour; this lets flavours blend. |
[Name] Salmagundi Salad [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-05T08:56:00Z [Description] This centuries old entree is thought to be the forerunner of the Cobb and Chef's salad. Borrowed from Nick Sundberg ! [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3/4", "3", "2", "2", "2", NA] [RecipeIngredientParts] ["romaine lettuce", "chicken", "ham", "hard-boiled eggs", "celery", "tomatoes", "anchovies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.4 [FatContent] 12.2 [SaturatedFatContent] 3.6 [CholesterolContent] 345.3 [SodiumContent] 952.1 [CarbohydrateContent] 17.1 [FiberContent] 8.7 [SugarContent] 8.5 [ProteinContent] 26.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the lettuce on two plates. Arrange the remaining ingredients in strips or small mounds on the lettuce. Serve with your favorite vinaigrette. |
[Name] Scottish Cheddar Cheese Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT4M [TotalTime] PT29M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Scottish Cheddar Cheese Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Vegetable", "Scottish", "European", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "2 1/2", "2 1/2", "1", "6"] [RecipeIngredientParts] ["onions", "butter", "flour", "milk", "pepper", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 445.3 [FatContent] 31.4 [SaturatedFatContent] 19.8 [CholesterolContent] 96.5 [SodiumContent] 422.4 [CarbohydrateContent] 24.0 [FiberContent] 1.1 [SugarContent] 2.6 [ProteinContent] 17.7 [RecipeServings] 4.0 [RecipeYield] 5 cups, approximately [RecipeInstructions] Melt the butter in a saucepan and cook the onions for a few minutes. Add the flour and cook for another minute. Stir in the milk and stock, bring to the boil, season with pepper and simmer gently for about 5 minutes. Toss the grated cheese gently into the soup and simmer until melted. DO NOT ALLOW TO BOIL. |
[Name] Elk Swiss Steak [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-02-05T08:56:00Z [Description] Make and share this Elk Swiss Steak 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/18/94/5/zTHrsCNaSOO8oYZskmk9-IMG_2561.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/94/5/4lKUu6DnTDuikCDniWog-IMG_2560.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/94/5/pichN9BiN.jpg"] [RecipeCategory] Elk [Keywords] ["Wild Game", "Meat", "High Protein", "Healthy", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "3", "1", "2", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["flour", "butter", "onion", "fresh mushrooms", "tomato sauce", "beef bouillon cubes", "salt", "garlic powder", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 439.9 [FatContent] 7.9 [SaturatedFatContent] 3.6 [CholesterolContent] 173.6 [SodiumContent] 1819.3 [CarbohydrateContent] 16.9 [FiberContent] 2.8 [SugarContent] 7.0 [ProteinContent] 72.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut elk steak in serving pieces. Sprinkle lightly with flour. Fry in hot butter, browning both sides. Put in a baking pan. Brown onions and mushrooms in same pan as the steak. Add to steak in baking pan. Combine remaining ingredients and pour over the steak. Cover and bake at 350F degrees for 1 1/2 hours. |
[Name] Barbecued Bear [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-05T08:58:00Z [Description] Make and share this Barbecued Bear recipe from Food.com. [Images] character(0) [RecipeCategory] Bear [Keywords] ["Pork", "Wild Game", "Meat", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1/3", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["salt pork", "catsup", "tarragon vinegar", "onion", "lemon juice", "salt", "chili powder"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 38.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 634.8 [CarbohydrateContent] 9.6 [FiberContent] 0.6 [SugarContent] 7.5 [ProteinContent] 0.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Trim all fat from bear steak and cut into 2-inch cubes. Sear meat on all sides with salt pork in a heavy fry pan. Place meat in casserole. Add rest of ingredients to fry pan and bring to a boil, stirring constantly. Pour sauce over meat in casserole. Cover and bake for at least 2 hours in a 325F oven, stirring occasionally until meat is tender. |
[Name] Best Cornbread Ever [AuthorId] 29152 [AuthorName] Zookeenee [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-05T10:11:00Z [Description] This is the best cornbread I've ever had. The cottage cheese melts into the batter and tastes great. Try the optional add-ins. This is a great complement to chili. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/94/7/picIxlmvP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/94/7/pica0MvkN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/94/7/picjk30oE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/94/7/picsL7wxM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/94/7/picM0IMiI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/94/7/picKS3Hjb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/94/7/picO0UDNj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/94/7/picj2Cpdu.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Southwestern U.S.", "Potluck", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "3/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "butter", "frozen corn", "onion", "small curd cottage cheese", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 87.0 [Calories] 408.6 [FatContent] 22.8 [SaturatedFatContent] 11.3 [CholesterolContent] 115.8 [SodiumContent] 627.1 [CarbohydrateContent] 42.5 [FiberContent] 4.1 [SugarContent] 11.0 [ProteinContent] 9.7 [RecipeServings] 10.0 [RecipeYield] 1 pan (9x13) [RecipeInstructions] Preheat oven to 375 degrees. Combine all ingredients and mix well -- it will be thicker than you expect. Pour into buttered 9\" x 13\" casserole dish. Bake in oven for 35-40 minutes until golden brown. This cornbread is very moist and dense. For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro. Let it cool for 10 minutes for best flavor. |
[Name] Lite Shrimp and Pasta Salad [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-05T10:11:00Z [Description] Make and share this Lite Shrimp and Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potluck [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/4", "1 1/2", NA, "2", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["shrimp", "green bell pepper", "onion", "celery", "Worcestershire sauce", "shell pasta", "red bell pepper", "garlic powder", "Miracle Whip light"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.8 [FatContent] 4.8 [SaturatedFatContent] 0.8 [CholesterolContent] 5.5 [SodiumContent] 246.1 [CarbohydrateContent] 42.5 [FiberContent] 2.5 [SugarContent] 5.4 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine cooked pasta, shrimp,onion, red and green bell pepper,and celery. Add Miracle Whip, Worcestershire sauce, garlic powder, salt and pepper. Mix well. Refrigerate 45 minutes to and hour before serving. |
[Name] Easy Fudge [AuthorId] 28570 [AuthorName] Terri at Momswim [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-05T10:11:00Z [Description] Make and share this Easy Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["22", "2/3", "1 1/2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["marshmallows", "evaporated milk", "vanilla", "butter", "sugar"] [AggregatedRating] 2.0 [ReviewCount] 4.0 [Calories] 158.9 [FatContent] 4.8 [SaturatedFatContent] 2.9 [CholesterolContent] 3.5 [SodiumContent] 19.4 [CarbohydrateContent] 30.3 [FiberContent] 0.8 [SugarContent] 26.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 20 one inch squares [RecipeInstructions] Add evaporated milk, butter and sugar in saucepan and bring to boil. Boil over medium heat for 5 minutes, stirring constantly. Remove from heat. Add marshmellows (cut in half], vanilla and chocolate chips, stir until completely melted. Place in 8 inch buttered pan. Chill two hours. |
[Name] Slow Cooker Beef and Mushrooms [AuthorId] 28570 [AuthorName] Terri at Momswim [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2002-02-05T10:11:00Z [Description] Make and share this Slow Cooker Beef and Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] nan [RecipeIngredientQuantities] ["2", NA, "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["boneless round steak", "mushroom pieces", "water"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 747.1 [FatContent] 40.9 [SaturatedFatContent] 15.3 [CholesterolContent] 230.9 [SodiumContent] 1039.3 [CarbohydrateContent] 7.3 [FiberContent] 0.4 [SugarContent] 2.0 [ProteinContent] 82.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season the meat with salt and pepper, layer it into the slow cooker. Mix the remaining ingredients and pour over the meat. Cook on low for 7-8 hours. Serve with noodles or mashed potatoes. |
[Name] Pineapple Cheese Casserole [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-05T10:11:00Z [Description] The first time I ate this casserole I almost ate the entire thing! It is my Aunt Martha's recipe. It is absolutely delicious! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/95/1/BGC26ypTRfCU8EZTE8Jt_image.jpg" [RecipeCategory] Pineapple [Keywords] ["Cheese", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 30 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["pineapple chunks", "cheddar cheese", "sugar", "flour", "butter"] [AggregatedRating] 4.5 [ReviewCount] 20.0 [Calories] 204.3 [FatContent] 10.6 [SaturatedFatContent] 6.7 [CholesterolContent] 30.1 [SodiumContent] 142.9 [CarbohydrateContent] 24.8 [FiberContent] 0.6 [SugarContent] 22.8 [ProteinContent] 4.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Place pineapple in casserole dish. Mix cheese, flour, and sugar;then pour over pineapple. Melt margarine with cracker crumbs and place over mixture. Bake at 350 degrees for 25 minutes. |
[Name] Salmon Corn Cakes [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-05T10:26:00Z [Description] If you enjoy salmon, this dish is easy to prepare if you are running short on time. Served with a tasty cheese sauce. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "2", "2", "1", "1/2", "2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["red salmon", "eggs", "flour", "lemon juice", "salt", "pepper", "whole kernel corn", "sour cream", "process American cheese", "pimientos"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 321.6 [FatContent] 18.4 [SaturatedFatContent] 8.0 [CholesterolContent] 211.1 [SodiumContent] 1163.8 [CarbohydrateContent] 19.8 [FiberContent] 2.0 [SugarContent] 3.8 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Remove skin and bones from salmon; flake and set aside.", "Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.", "Stir in salmon and corn.", "Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.", "Cook 3 minutes on each side, or until golden.", "Set cakes aside, and keep warm.", "Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.", "Spoon sauce over cakes and serve." ] |
[Name] Hot Herbed Tomatoes [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-05T10:26:00Z [Description] For a dazzling side-dish, use red and yellow cherry tomatoes. This is a nice brunch dish, especially in the summer when tomatoes are plentiful. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "Summer", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1/3", "1/3", "1", "1/4", "1", "3/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["cherry tomatoes", "onion", "fresh parsley", "garlic", "fresh basil", "fresh thyme", "salt", "pepper", "olive oil", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 99.1 [FatContent] 8.2 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 252.4 [CarbohydrateContent] 6.1 [FiberContent] 1.3 [SugarContent] 2.5 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place cherry tomato halves in a lightly greased 11x7 baking dish. Combine breadcrumbs and next 7 ingredients in a medium bowl, stirring well. Sprinkle breadcrumbs mixture evely over cherry tomatoes. Drizzle with olive oil. Bake, uncovered, at 400 degrees for 7-9 minutes, or until thoroughly heated. Serve immediately. |
[Name] Polenta with Green Beans [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-05T10:26:00Z [Description] This is a different and tasty side dish with an Italian flare, thanks to the cooked polenta. Coarsely-ground cornmeal is sometimes labelled "polenta", a little shopping hint if you have trouble finding it at your supermarket. An Italian market will have it if you strike out at your regular grocery story. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/95/4/picyNjLYV.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Vegetable", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "< 60 Mins", "Oven", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", NA, NA, "1/2", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["cornmeal", "salt", "black pepper", "parmesan cheese", "fresh green beans", "olive oil", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 299.3 [FatContent] 11.1 [SaturatedFatContent] 3.6 [CholesterolContent] 18.2 [SodiumContent] 547.6 [CarbohydrateContent] 36.7 [FiberContent] 3.8 [SugarContent] 5.8 [ProteinContent] 14.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Over medium heat in a large pot, bring stock to a boil (use water to make this a vegetarian dish]. Very slowly, whisk in cornmeal. Lower heat and simmer for 15 minutes, whisking very frequently; polenta will be thick. Season well with salt and pepper and, with a wooden spoon, beat in the cheese. Oil an 8-inch baking dish and pour polenta in; smooth top and set aside to cool. Preheat oven to 400F degrees. Cut polenta into squares and place on an oiled baking sheet. Bake for 15 minutes or until polenta squares are slightly browned. Meanwhile, bring a small pot of water to boil and add beans. Cook for 2 minute; drain; rinse under cold water and set aside. In a skillet over medium-high heat, heat olive oil; when hot, add garlic, red pepper and the beans. Saute until peppers have softened and garlic is golden, about 5 minutes. Season veggies with salt and pepper. Place polenta squares on a serving platter and top with veggies; serve immediately. |
[Name] Crock Pot Candy [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2002-02-05T10:26:00Z [Description] Make and share this Crock Pot Candy 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/18/95/5/9ByrkW0SSHGepiz6xIhQ_275%20crock%20pot%20candy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/95/5/5eLmoZvZQG6JFocJ7kvG-Crock-Pot-Candy.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/95/5/picbPbKP7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/95/5/iTUEIl8PRSuG4nCiB7M0_298%20crock%20pot%20candy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/95/5/qpWGECWVRIm0WJlKETAA_255%20crock%20pot%20candy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/95/5/picuTxZH6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/95/5/picAhadzQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/95/5/pic7ubC3d.jpg" ] [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Christmas", "Weeknight", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "32"] [RecipeIngredientParts] ["unsalted dry roasted peanuts", "German chocolate bars"] [AggregatedRating] 5.0 [ReviewCount] 102.0 [Calories] 504.7 [FatContent] 43.0 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 544.3 [CarbohydrateContent] 19.4 [FiberContent] 7.1 [SugarContent] 3.0 [ProteinContent] 19.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Put peanuts in bottom of crock pot; add other ingredients. Cook on low setting for 1 1/2 to 2 hours. Place rounded spoonfuls onto wax paper and allow to cool. |
[Name] Easy Fast Soup [AuthorId] 19453 [AuthorName] Victoria Scott Coh [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-05T10:26:00Z [Description] Make and share this Easy Fast Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Mexican", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Inexpensive"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["beer", "sour cream", "chickpeas", "tortilla chips", "cilantro", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour beans into pan. Add liquid to desired thickness. Add seasoning. Heat at medium til thoroughly heated, stirring frequently. Garnish as desired. Serve. |
[Name] Baby Poop Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2002-02-05T10:26:00Z [Description] Make and share this Baby Poop Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Kid Friendly", "Free Of...", "Potluck", "Spicy", "Microwave", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "15", "4", "2"] [RecipeIngredientParts] ["chilies", "cheddar cheese", "monterey jack pepper cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 99.7 [FatContent] 6.9 [SaturatedFatContent] 3.9 [CholesterolContent] 21.8 [SodiumContent] 273.0 [CarbohydrateContent] 5.6 [FiberContent] 1.7 [SugarContent] 1.0 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 3 cups, approximately [RecipeInstructions] Mix the first three ingredients and microwave or heat in the oven until hot. Sprinkle some cheese on top and heat again until cheese is melted. Serve with tortilla chips or tostados. |
[Name] Malcolm's Sugarless Trifle [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2002-02-05T10:26:00Z [Description] Make and share this Malcolm's Sugarless Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Kid Friendly", "Kosher", "Potluck", "< 15 Mins", "For Large Groups", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "200"] [RecipeIngredientParts] "sugar-free instant vanilla pudding mix" [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 108.5 [FatContent] 11.0 [SaturatedFatContent] 6.8 [CholesterolContent] 40.8 [SodiumContent] 84.9 [CarbohydrateContent] 2.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cut the pound cake in half lengthwise, and then crosswise into 12 pieces, resulting in 24 chunks of pound cake. Heat the jam in the microwave until runny. This is best done by first putting in into a microwave-safe bowl, if you heat in in the jar you are REALLY asking for trouble. Whip the cream together with the pudding mix. Grate the chocolate coarsely, either by hand or in the food processor using the steel knife. Put the trifle together in a large clear bowl in the follwing order--------. Place half the cake cubes in the bottom of the bowl. Drizzle with half of the jam. Cover with half of the vanilla cream. Sprinkle half the chocolate on top of the cream. Repeat. Chill for about two hours before serving. Prepare yourself for ooohs and aaaahs and a few dumb jokes about it being a\"trifle\" much or a\"trifle\" sweet. |
[Name] Quick Pepperoni Rolls [AuthorId] 5672 [AuthorName] Ursie [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-05T10:26:00Z [Description] Make and share this Quick Pepperoni Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Pork", "Cheese", "Meat", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "18", "6"] [RecipeIngredientParts] "provolone cheese" [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 725.3 [FatContent] 24.4 [SaturatedFatContent] 9.2 [CholesterolContent] 28.2 [SodiumContent] 1391.0 [CarbohydrateContent] 101.6 [FiberContent] 6.1 [SugarContent] 5.4 [ProteinContent] 25.1 [RecipeServings] 6.0 [RecipeYield] 6 rolls [RecipeInstructions] Cut a plug out of one end of each of the (6] rolls and remove the bread center. Stuff each roll with 3 slices of Pepperoni. Then Stuff each with 1 slice of provalone cheese. Replace bread Plug and Bake following package directions. Then just sit back and enjoy the raves! |
[Name] Lemon Curd Squares [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-05T10:26:00Z [Description] These are to die for. My family goes nuts over them.LOL They are from Joy of Cooking. I put it here so I can find the recipe fast. LOL [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/96/0/picLG0551.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "1/2", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["flour", "confectioners' sugar", "butter", "sugar", "baking powder", "eggs", "lemon juice", "lemons, rind of", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 192.9 [FatContent] 8.6 [SaturatedFatContent] 5.1 [CholesterolContent] 55.6 [SodiumContent] 81.5 [CarbohydrateContent] 27.4 [FiberContent] 0.3 [SugarContent] 19.3 [ProteinContent] 2.2 [RecipeServings] 12.0 [RecipeYield] 1 8" square pan [RecipeInstructions] Mix 1st three. Press into an 8\" square pan. Bake at 350 for 20 minutes. Meanwhile, mix all the rest. Pour over hot crust. Bake 25 more minutes. Chill. Sprinkle with confex sugar when cold. |
[Name] Special 'K' Ice Cream Dessert [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-06T09:29:00Z [Description] Make and share this Special 'K' Ice Cream Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 30 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "2 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "coconut", "pecans", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.4 [FatContent] 31.3 [SaturatedFatContent] 18.8 [CholesterolContent] 74.7 [SodiumContent] 222.2 [CarbohydrateContent] 51.3 [FiberContent] 2.9 [SugarContent] 42.0 [ProteinContent] 6.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Boil butter and brown sugar together for 1 minute. Add coconut, Special K and pecans. Place half of this mixture into a 9x13 pan and bake for 10 minutes at 350; watch carefully so it doesn't burn. When cool, spread with softened ice cream; sprinkle on remaining crumbs and freeze. Try mint, butter pecan and strawberry ice cream! YUM. |
[Name] Pawpaw's Sunday Garlic Pork Roast [AuthorId] 24943 [AuthorName] Misty Bryant [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 2002-02-06T09:29:00Z [Description] Traditional Sunday recipe my grandfather has made ever since I can remember! Best when prepared Sat. night, so it can cook all night, and be ready for lunch after church! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Creole", "Weeknight"] [RecipeIngredientQuantities] ["3 -5", NA, "2", "1", "1/2", NA, "1", "2", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "bell pepper", "water", "garlic clove", "mushrooms", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 270.9 [FatContent] 9.5 [SaturatedFatContent] 3.2 [CholesterolContent] 90.1 [SodiumContent] 1186.7 [CarbohydrateContent] 11.9 [FiberContent] 1.1 [SugarContent] 4.1 [ProteinContent] 33.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cut deep slits into roast on both sides. Peel cloves of garlic, crush with spoon. Stuff garlic cloves into each slit (don't be afraid of garlic!]. Season roast, heavily (will loose some during searing]. Heat oil in large browning pot. Sear roast on all sides to golden brown. Remove roast from browning pot, place in large crock pot. Add 4 cups of water to browning pot. Bring to a boil. Add all ingredients to roast in crock pot (including water]. Stir until well blended. Bring all ingredients to boil in crock pot (high]. Cook for 1 hour. Reduce to low, cook all night (10-12 hrs]. Serve over rice or mashed potatoes. |
[Name] Saucy Stewed Burgers [AuthorId] 27395 [AuthorName] Manda [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-02-06T09:29:00Z [Description] My mom's recipe, and one that she is known for in our neighborhood...by far, the best stewed burgers I have ever had. I make them with ground turkey, she uses beef...great either way!! Number of servings depends on how big you make the burgers. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", NA, "1", "1", "1", "1", "3", "3", "3/4", "2", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "ground turkey", "egg", "milk", "garlic powder", "onion", "celery", "green pepper", "salt", "lemon juice", "brown sugar", "ketchup", "Worcestershire sauce", "diced tomatoes", "tomato paste"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 280.4 [FatContent] 14.7 [SaturatedFatContent] 5.7 [CholesterolContent] 83.7 [SodiumContent] 784.0 [CarbohydrateContent] 18.5 [FiberContent] 1.9 [SugarContent] 13.0 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together all burger ingredients (I usually use my hands, seems easiest]. Form into patties. Brown burgers in large skillet until cooked through. In large saucepan or crockpot, combine all sauce ingredients; mix well. Add burgers and cook over medium-low heat for 1 1/2 hours, stirring occasionally. Serve in hamburger buns. |
[Name] Crusty Bread Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-06T09:29:00Z [Description] Make and share this Crusty Bread Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "3/4", "1/4", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["chopped tomatoes", "cucumber", "onion", "fresh basil", "olive oil", "red wine vinegar", "garlic", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 450.3 [FatContent] 9.3 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 661.2 [CarbohydrateContent] 76.7 [FiberContent] 4.2 [SugarContent] 5.7 [ProteinContent] 16.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except bread and toss well. Chill for at least 45 minutes. Cut thick slices of bread. Broil bread until light brown. Place bread on plate and top with salad. |
[Name] Penne Rigatti Ala Vodka [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-06T09:29:00Z [Description] A very easy recipe to make and is very tasty. Found a recipe similar to this one several years ago and made my own modifications to achieve a nice flavor. This recipe doubles very well, but be careful when igniting the Vodka. I suggest that the Vodka and cayenne pepper be burned in separte batches, then combine together before continuing with the recipe. [Images] character(0) [RecipeCategory] Penne [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/8", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["salt", "extra virgin olive oil", "vodka", "cayenne pepper", "ketchup", "parmigiano-reggiano cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 805.5 [FatContent] 35.2 [SaturatedFatContent] 17.8 [CholesterolContent] 94.8 [SodiumContent] 2050.3 [CarbohydrateContent] 91.8 [FiberContent] 3.7 [SugarContent] 7.0 [ProteinContent] 22.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a pasta pot or a large cooking pot, fill 3/4 full with water and bring to a rolling boil. Add 1 tablespoon salt and 2 tablespoons olive oil. Add pasta and cook uncovered for about 12 minutes or until el dente'. DO NOT OVERCOOK. In the meantime, in a medium size frying pan, heat Vodka and cayenne pepper until near boiling. CAREFULLY light the Vodka using a long stick match and let the alcohol burn off. USE CAUTION. Soon as the alcohol burns out, add the milk, heavy cream and ketchup. Simmer until sauce thickens, about 15 minutes, stirring occasionally. Add 1/4 cup of grated Parmigiano Reggiano cheese and stir to blend. Cook for 2 minutes longer. Drain pasta well and transfer to a large bowl. Pour sauce mixture over and toss to coat. Sprinkle remaining 1/4 cup of Parmigiano Reggiano cheese and mix lightly. Serve immediately. |
[Name] Not Your Average Brussels Sprouts [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-06T09:29:00Z [Description] Make and share this Not Your Average Brussels Sprouts 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/18/96/6/pic89QiMU.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["bacon", "Brussels sprout", "onion", "parsley", "carrot", "green olives", "oregano", "chicken broth", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 127.7 [FatContent] 6.2 [SaturatedFatContent] 1.4 [CholesterolContent] 4.1 [SodiumContent] 452.5 [CarbohydrateContent] 15.9 [FiberContent] 5.2 [SugarContent] 5.4 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry bacon in large skillet. Add remaining ingredients. Cook and stir for 15-20 minutes or until tender. |
[Name] Mango Chutney [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2002-02-06T09:29:00Z [Description] This is a flavorful chutney excellent with curries. It has been a long time since I made this chutney and the amount may be off I didn't write down what it produced. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Papaya", "Tropical Fruits", "Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["4", "4", "1", "2", "5", "2", "1", "10", "2", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["mangoes", "bananas", "papaya", "onions", "limes, juice of", "orange, juice of", "chili peppers", "dark raisins", "white vinegar", "brown sugar", "cinnamon", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.7 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 58.4 [CarbohydrateContent] 132.2 [FiberContent] 7.5 [SugarContent] 108.6 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 8 half pints [RecipeInstructions] Chop& mix all the ingredients. Place in a large pot, bring to a boil. Simmer, uncovered for about 4 hours or until it is the right consistency. Stir often to ensure you do not burn on the bottom. Adjust seasoning for your taste. Place in sterilized sealers. |
[Name] Braised Cabbage (Chou a l'Ardennaise) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-06T09:29:00Z [Description] Wonderfull cabbage!! Evolved from French Country Kitchen - Ann Hughes-Gilbey. Note: Suitable for any cabbage. Use red wine for red cabbage (plus currant jelly and vinegar),white wine for green and white varieties. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "European", "Potluck", "< 60 Mins", "Oven", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA, "3/4", "2", "1 1/4", "2", "1", "1 -2", NA] [RecipeIngredientParts] ["cabbage", "tart apple", "olive oil", "wine", "currant jelly", "vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 234.7 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 47.1 [CarbohydrateContent] 30.1 [FiberContent] 7.3 [SugarContent] 20.3 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Quarter and core the cabbage, cook for 3 minutes, (5 or 10 for red cabbage] in boiling salted water. Drain, pressing out all water, shred. Peel, core and dice the apples. Heat the oil in a large dutch oven, stir in the apples and cabbage. Season and stir in wine and berries. Bring to a boil, cover and simmer for 20 to 25 minutes, (or cook in a preheated oven 350 degrees, for 35 to 40 minutes.] Turn occasionally to prevent sticking, adding more liquid if necessary. When the cabbage seems almost ready, check the liquid,if it seems watery, remove lid to evaporate excess. For red cabbage, mash the jelly into the vinegar, stir into the cabbage and cook for an extra few minutes. (Red cabbage takes longer to cook than other types- a total or 45 to 50 minutes, 65 to 70 in the oven.] Check seasoning and serve hot. |
[Name] Stuffed Eggplants [AuthorId] 6923 [AuthorName] kusum gupta [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-06T09:29:00Z [Description] These eggplants make a fancy main dish. Garnish with sliced tomatoes & onions. You can tailor the spices to your liking. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "1", "1", "1", "1", "2", "1/2", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggplants", "tamarind paste", "onion", "garlic", "ginger", "green chili", "coriander powder", "salt", "turmeric", "red chili powder", "cilantro", "poppy seed", "sesame seeds", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.2 [FatContent] 4.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 469.5 [CarbohydrateContent] 7.1 [FiberContent] 3.4 [SugarContent] 2.9 [ProteinContent] 1.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Remove the stem& rinse the eggplants. Make a slit lengthwise. On Med heat, saute garlic& onion in 1 tbs oil. While stirring, add remaining seasonings and also tamarind paste mixed with some warm water. It should be thick consistency that you can stuff in the eggplants. Fill the eggplants through the slit. Put the remaining oil in a wide skillet on low-med heat. Cook the eggplants in single layer, turning gently with a spatula, until cooked on all sides. Add little water as needed. Pour any leftover masala over the eggplants. |
[Name] Peacock Vegetables [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-06T09:29:00Z [Description] Make and share this Peacock Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "4", "2", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["red onions", "yellow sweet pepper", "green pepper", "garlic", "fresh parsley", "olive oil", "dried oregano", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 51.1 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 104.4 [CarbohydrateContent] 9.7 [FiberContent] 2.2 [SugarContent] 4.0 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place first 7 ingredients in a large bowl. Combine parsley and next 5 ingredients in a jar; cover tightly and shake vigorously. Pour over vegetables and toss well. Spoon vegetables in an ungreased 13x9 in baking dish, and bake at 425 degrees for 20 minutes, stirring every 5 minutes. Serve warm, or at room temperature. |
[Name] Cabbage With Onions (Chou Lyonnaise) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-06T09:29:00Z [Description] Make and share this Cabbage With Onions (Chou Lyonnaise) 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/18/97/1/picyWHlzo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/1/picPzytsZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/1/picz6I1DV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/1/picOtoYVE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/1/picmJa2XS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/1/picHF7ykU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/1/pic7OR3Cn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/1/picHN6jwq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/1/picfTxNeY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/1/picvHGITE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/1/pictQVj0s.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["green cabbage", "white cabbage", "onions", "butter", "bacon drippings", "olive oil", "brown sugar", "sea salt", "black pepper", "caraway seed"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 123.2 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 646.0 [CarbohydrateContent] 23.2 [FiberContent] 6.4 [SugarContent] 13.9 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Shred the cabbage, discarding the outside leaves and the stock. Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture. Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly. Stir in the brown sugar, salt and pepper. Cook until coloured a little more, then incorporate the cabbage, reheat. Sprinkle lightly with caraway seed, if desired, when serving. |
[Name] Cabbage and Bacon Bake (Fouson de Chou) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2002-02-06T09:29:00Z [Description] Make and share this Cabbage and Bacon Bake (Fouson de Chou) 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/18/97/2/picGo7TUn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/2/picGRqNud.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/2/pic7m6KXt.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Vegetable", "Meat", "European", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2/3", "1/2", "2", NA, "2", "3/4", "1"] [RecipeIngredientParts] ["onions", "bacon", "white cabbage", "garlic", "eggs", "milk"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 178.6 [FatContent] 8.1 [SaturatedFatContent] 2.4 [CholesterolContent] 112.2 [SodiumContent] 156.4 [CarbohydrateContent] 20.4 [FiberContent] 3.7 [SugarContent] 7.1 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Sweat the onions in the oil in a large pan for a few minutes, then add the bacon, cook until more fat runs.", "Mix in the cabbage and garlic, season with pepper and perhaps a little salt, (to taste],depending on the saltiness of the bacon.", "Cook for a few minutes until it starts to colour.", "Transfer to a shallow baking dish.", "Beat the eggs with the milk and pour over.", "Sprinkle with crumbs and cook in a 325 degree oven for 1 hour.", "Note: to make a complete light meal, increase the amount of bacon, mix the bread crumbs with enough grated cheese to make a generous layer on top, and cook as above." ] |
[Name] Persian Rice [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2002-02-06T09:29:00Z [Description] While this seems unusual, I am told it is common in Iranian (Persian) households. I got the recipe from a young Iranian girl I worked with years ago; the recipe is from her mother. The one time I made it, it fell apart; I hope you have better luck! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/3/picmpOegY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/3/pics8rW64.jpg"] [RecipeCategory] Potato [Keywords] ["Rice", "Vegetable", "Southwest Asia (middle East]", "Asian", "Low Protein", "Low Cholesterol", "Kid Friendly", "Kosher", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "12", "2", "1/2"] [RecipeIngredientParts] ["long grain rice", "salt", "water", "potatoes", "butter"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 311.5 [FatContent] 11.9 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 408.2 [CarbohydrateContent] 46.3 [FiberContent] 1.8 [SugarContent] 0.5 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve. Dip the potato slices in the melted butter and use them to line the bottom AND sides of the same pot you just boiled the rice in. Pour any leftover butter in the bottom of the pot. Now, very carefully (don't move the potatoes], place the partially cooked rice into the potato-lined pot. Cover the pot with a teatowel and then its lid and place over medium-low heat; this steams the rice and cooks and browns the potatoes. This will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes. When the rice and potatoes are done (potatoes will be browned and crispy], remove from heat and remove lid and teatowel. Place a large platter over top of pot and very carefully invert the pot. The whole thing should slide out; if some potatoes come away, put them back where they belong. I was told the crust is called the\"tadiq\" and it is the part the family members all fight over. I admit that, when I tried to make this dish, it all fell apart; it was tasty though. |
[Name] Fish Stew [AuthorId] 28864 [AuthorName] Mike McCarthy [CookTime] PT1H25M [PrepTime] PT10M [TotalTime] PT1H35M [DatePublished] 2002-02-06T09:29:00Z [Description] Make and share this Fish Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Canadian", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "4", "8", "2", "2", "8", "3", "1", "1", "1", "1", "2", "12", NA] [RecipeIngredientParts] ["water", "potatoes", "bay leaves", "fish bouillon cubes", "butter", "flour", "onion", "mushroom", "celery"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1364.0 [FatContent] 53.5 [SaturatedFatContent] 31.7 [CholesterolContent] 380.2 [SodiumContent] 1048.2 [CarbohydrateContent] 99.5 [FiberContent] 10.9 [SugarContent] 10.2 [ProteinContent] 118.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring water to boil in a large pot and add fish, potatoes, bay leaves, and bouillon. Reduce heat and simmer 45 minutes. In a separate pan, melt butter, stir in flour, and cook 3 minutes and add to stock. Saute onion and mushrooms and add to stock. Add everything else (except milk] and simmer 30 minutes more. Add milk and cook 10 minutes. Serve with biscuits or oyster crackers. |
[Name] Bacon-Wrapped Stuffed Fish [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-06T09:29:00Z [Description] Make and share this Bacon-Wrapped Stuffed Fish recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Grains", "Fruit", "Vegetable", "Meat", "Scottish", "European", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "2", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["unsalted butter", "onion", "parsley", "herbs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 656.7 [FatContent] 27.8 [SaturatedFatContent] 12.2 [CholesterolContent] 161.4 [SodiumContent] 807.7 [CarbohydrateContent] 39.2 [FiberContent] 2.6 [SugarContent] 4.3 [ProteinContent] 58.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the stuffing, melt butter, add onion, sauté gently and add all other ingredients except the fish. Cut each fillet in half lengthwise. Place stuffing on each fillet, roll up and wrap a thin slice of bacon around each roll. Place in a buttered ovenproof dish, cover and bake in a moderate oven (375 F] for 15 minutes. Remove cover to brown the dish for last five minutes. Garnish with lemon wedges and parsley. |
[Name] 5-Ingredient Tea Biscuits [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-06T09:29:00Z [Description] Make and share this 5-Ingredient Tea Biscuits recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/6/pic4urP6H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/6/picnNjbBf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/97/6/picTzVo6N.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Canadian", "Kid Friendly", "High In...", "Potluck", "< 30 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "4", "1", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "shortening", "margarine", "milk", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 101.9 [FatContent] 4.2 [SaturatedFatContent] 1.2 [CholesterolContent] 2.3 [SodiumContent] 260.2 [CarbohydrateContent] 13.8 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together flour, baking powder and salt. Cut in shortening with 2 knives or a pastry blender, until mixture is the consistency of coarse cornmeal. Make a well in the centre of these ingredients, add liquid slowly. When all the liquid has been added, stir dough rather vigoroursly until it comes freely from the side of the bowl. Turn dough onto lightly floured board and knead lightly for a few minutes. Roll or pat out to desired thickness, about 1/2 inch. Cut dough with 2 inch floured biscuit cutter, or floured open end of glass, place on ungreased baking sheet. Bake in a hot oven 450 degrees for 12 to 15 minutes. |
[Name] Apricot Bars [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-06T09:29:00Z [Description] Make and share this Apricot Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1 1/2", "1", "3/4", "3/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "quick-cooking oats", "brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 472.8 [FatContent] 18.5 [SaturatedFatContent] 11.1 [CholesterolContent] 45.8 [SodiumContent] 264.4 [CarbohydrateContent] 74.3 [FiberContent] 2.2 [SugarContent] 37.8 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sift together flour, baking powder and salt. Stir in rolled oats and sugar. Cut in butter until crumbly. Put 2/3 of crumb mixture in 11x7 pan. Spread with jam. Cover with remaining crumb mixture. Bake at 375° for about 35 minutes or until brown. Freezes well. |
[Name] Pesto Packet Chicken [AuthorId] 27395 [AuthorName] Manda [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-06T09:29:00Z [Description] Very easy, VERY flavorful chicken, pasta, veggie dish. Any veggies can be substituted for the ones listed. This reminds me of something you would order at a fine Italian restaurant..very distinct taste [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cauliflower", "Vegetable", "Meat", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "4 -6", "12", NA, NA, "1 1/2", "1", "1", "15"] [RecipeIngredientParts] ["pesto sauce mix", "water", "olive oil", "boneless skinless chicken breast halves", "angel hair pasta", "black pepper", "cauliflower florets", "onion", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 724.5 [FatContent] 29.9 [SaturatedFatContent] 4.4 [CholesterolContent] 68.4 [SodiumContent] 127.0 [CarbohydrateContent] 72.7 [FiberContent] 5.1 [SugarContent] 5.9 [ProteinContent] 40.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In saucepan, combine dry pesto mix with water and olive oil. Cook 5 minutes. In individual pieces of aluminum foil, place one chicken breast half and equal amounts of veggies. Sprinkle with garlic salt and pepper. Spoon 4 Tbsp. of pesto mixture over each packet and fold up. Place in 350 degree oven for 30-35 minutes. Meanwhile, prepare pasta according to pkg. and drain. Add about 3/4 of remaining pesto mixture to pasta and toss well. To serve, place serving of pasta on each dish and dump the packet of chicken and veggies over top. Serve with leftover pesto mixture (opt.], and grated parmesan cheese, if desired. |
[Name] Chicken Delight [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2002-02-06T09:30:00Z [Description] This delicious dish uses Parmesan-breaded chicken breasts sauteed then baked with Jack cheese, mushrooms and a white wine sauce. It is guaranteed to be one of your favorites. This dish goes well with a pasta side (try angel hair pasta with garlic herb butter). You may also use a drier white wine if you prefer. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "4", "1 1/2", "3", "1 1/2", "1 1/2", "2", "3"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "parmesan cheese", "eggs", "white zinfandel wine", "fresh mushrooms", "monterey jack cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 933.4 [FatContent] 47.2 [SaturatedFatContent] 25.1 [CholesterolContent] 335.5 [SodiumContent] 1459.5 [CarbohydrateContent] 35.0 [FiberContent] 2.2 [SugarContent] 5.0 [ProteinContent] 73.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large skillet over medium high heat. Dredge chicken first in Parmesan cheese, then in egg, then in bread crumbs. Brown each breast in oil until golden brown. Place chicken in a 9x13 inch baking dish and set aside. Pour wine into skillet with chicken brownings. Add mushrooms and saute for 5 minutes, or until tender. Top each chicken breast with an even amount of Monterey Jack cheese. Top with sauteed mushrooms and wine sauce. Cover dish with aluminum foil and bake at 375 degrees F. for 30 to 35 minutes, or until chicken is cooked through and is no longer pink. |
[Name] Stuffed Vienna Bread [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-06T09:30:00Z [Description] Make and share this Stuffed Vienna Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "Austrian", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "2", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["swiss cheese", "mushrooms", "green onions", "poppy seeds", "seasoning salt", "butter", "lemon juice", "dry mustard"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 856.5 [FatContent] 44.8 [SaturatedFatContent] 25.8 [CholesterolContent] 113.2 [SodiumContent] 1188.7 [CarbohydrateContent] 83.3 [FiberContent] 5.4 [SugarContent] 2.1 [ProteinContent] 30.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stuff sections of bread with Swiss cheese and chopped mushrooms. Place bread on heavy duty foil and put green onions, poppyseeds and seasoned salt on top. Melt butter,lemon juice and dry mustard and spoon over bread. Wrap in foil and bake at 350 degrees for 40 minutes. Fold back foil and pull off pieces with fingers. This may also be frozen ahead, defrosted and baked when needed. |
[Name] Mardi Gras King Cake [AuthorId] 28671 [AuthorName] Recipewrestler [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2002-02-06T09:30:00Z [Description] Let the good times roll! This is a traditional cake for Mardi Gras breakfast or brunch. It's good luck to find the plastic baby. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Winter", "Weeknight", "Brunch", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "2/3", "1/2", "2", "2", "1/3", "4", "1", "2", "6", "1/2", "3/4", "1", "1/2 - 1", "1", "1"] [RecipeIngredientParts] ["butter", "butter", "fat-free evaporated milk", "granulated sugar", "salt", "dry yeast", "water", "eggs", "fresh lemon rind", "flour", "dark brown sugar", "granulated sugar", "cinnamon", "butter", "egg", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3550.4 [FatContent] 110.6 [SaturatedFatContent] 64.1 [CholesterolContent] 781.2 [SodiumContent] 3300.0 [CarbohydrateContent] 579.7 [FiberContent] 12.5 [SugarContent] 289.6 [ProteinContent] 64.7 [RecipeServings] nan [RecipeYield] 2 nine x twelve cakes [RecipeInstructions] For Cake: Melt 1 stick butter, milk, 1/3 cup sugar and salt. Cool to lukewarm. Using a large mixing bowl, combine 2 T sugar, yeast and water. Let stand until foaming, about 5-10 minutes. Beat 4 eggs into the yeast mixture. Add the milk mixture and the lemon and orange rinds. Stir in the flour, about a 1/2 cup at a time. (Save out a cup of flour for putting down on the surface you're going to knead your dough on.] Knead dough until smooth; 5 to 10 minutes. Place in big, mixing bowl that's been greased with 1 T butter. Turn dough to grease the top then cover and let rise until doubled. For the filling:Mix the 1/2 cup brown sugar and 3/4 cup granulated sugar and the cinnamon. For the topping: Using food coloring, tint 1 cup sugar Mardi Gras colors (1/3 cup each of yellow, purple and green. You can make purple using equal amounts of red and blue food coloring.] You'll be sprinkling this on later. When the dough has doubled, punch it down and divide in half. Roll half into a 30x15\" rectangle. Brush with half of melted stick of butter. Cut into 3 long strips. Sprinkle half of the filling on the strips, leaving the last 1\" strip (plain] for sealing. Fold each strip lengthwise toward the center; seal. Braid the strips into a closed circle. Repeat with the other half of the dough. Place each cake on a large baking sheet and cover with a damp kitchen towel. Let rise until doubled. Brush each cake with beaten egg. Sprinkle tops with colored sugars in a creative, criss-cross fashion. Bake in preheated 350 degree F oven for 20 minutes. Remove from pan while still hot. Place a plastic baby in each cake from below. Wrap cakes tightly in plastic. Can be frozen. |
[Name] Broccoli and Pea Salad [AuthorId] 9717 [AuthorName] carolinafan [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-02-06T09:30:00Z [Description] Make and share this Broccoli and Pea Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["red onion", "celery", "broccoli", "mayonnaise", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 31.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 87.4 [CarbohydrateContent] 6.2 [FiberContent] 1.9 [SugarContent] 2.1 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all vegetables. Cover top with mayonnaise and sprinkle generously with Parmesan cheese Chill. |
[Name] Roast Leg of Lamb - Mediterranean Style [AuthorId] 30545 [AuthorName] Norman [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2002-02-06T09:30:00Z [Description] This is my own variation (Greek/Spanish) of a roasted leg of lamb (shoulder is also fine). Someone said the easiest lamb is always best. I have cooked it many times as a Christmas dinner. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/98/4/pic9dqJZ7.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "European", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "6", "2", "2", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["leg of lamb", "lamb shoulder", "garlic cloves", "lemons", "onions", "carrots", "beer", "salt", "pepper", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 113.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 37.2 [CarbohydrateContent] 20.2 [FiberContent] 3.6 [SugarContent] 6.1 [ProteinContent] 2.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Remove all the fat from the lamb (or most of it]. Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers. Cut the carrots into thick slices, the onions and lemons into quarters. Rub the lamb with olive oil, put salt and pepper all over. Put the lamb into a pan and place all the vegetables around it. Fill up with olive oil (1/2- 1 cup] and boiling water. Put into oven at 400°F and roast for an hour. After one hour, turn meat over and fill pan with the whole bottle of beer. Put back into oven for another hour. The vegetables give a very nice sauce. Experiment with the amount of lemon. A nice variation is adding potatoes (quarters] when turning the lamb, gives great side-dish. |
[Name] A Different Chicken Dish [AuthorId] 24943 [AuthorName] Misty Bryant [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-06T09:30:00Z [Description] A flavorful one dish meal, dried beef flavor really blends well with chicken! A house pleaser! (Dried beef can be found near chili and potted meat section.) One of the few meals my husband will have as a left over. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "8", "1", "4", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["milk", "French style green bean", "sharp cheddar cheese", "chicken breasts", "garlic powder", "cooked rice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 375.6 [FatContent] 23.9 [SaturatedFatContent] 11.7 [CholesterolContent] 107.5 [SodiumContent] 781.2 [CarbohydrateContent] 7.4 [FiberContent] 1.1 [SugarContent] 1.8 [ProteinContent] 32.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Cut chicken into strips. sprinkle with seasonings. Wrap a slice of beef around each strip and place in a greased casserole dish. Top w/ any remaining dried beef. Mix soup with milk, beat with fork until well blended. Stir in 1/2 can of fried onions. top evenly over chicken. Sprinkle cheese over soup mixture. layer beans over cheese. Top with remaining onions. Cook at 350 degrees for 35 minutes, covered. Remove cover last 10 minutes. Let set for 15 minutes. Serve over rice. |
[Name] Peanut Butter & Jam Coffee Cake [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT35M [PrepTime] PT4M [TotalTime] PT39M [DatePublished] 2002-02-06T09:30:00Z [Description] Make and share this Peanut Butter & Jam Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Fruit", "Nuts", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1/2", "3/4", "1/2", "1/2", "3", "3", "1", "1", "3", NA, "3/4", NA] [RecipeIngredientParts] ["flour", "salt", "ginger", "skim milk", "water", "dark brown sugar", "unsalted butter", "egg", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.2 [FatContent] 1.2 [SaturatedFatContent] 0.5 [CholesterolContent] 13.6 [SodiumContent] 74.3 [CarbohydrateContent] 19.7 [FiberContent] 0.7 [SugarContent] 2.3 [ProteinContent] 3.1 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Combine 2 cups flour, yeast, salt and 1/2 teaspoon ginger in large bowl; stir well and set aside. Combine skim milk and next 4 ingredients in medium saucepan; cook over medium heat until very warm (but not scalded], and remove from heat. Gradually add milk mixture to flour mixture, beating at medium speed for 3 minutes. Add egg, and continue beating an additional 3 minutes. Add enough of remaining flour to make a soft dough, and turn out onto lightly floured work surface. Knead until dough is smooth and elastic, adding up to 2 tablespoons of flour as necessary. Place dough in large oiled bowl, turning once to coat. Cover and let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch dough down; cover and let rest 10 minutes. Place dough on lightly floured work surface (adding remaining 1 tablespoon flour as necessary], and roll into 22X12-inch rectangle. Combine jam and remaining 1/4 teaspoon ginger; spread over rectangle, leaving about 1 inch margin around sides. If desired, add nuts. Roll up jellyroll style, starting at long side. Pinch down ends and seams to seal. Place seamside down in a 9-inch round cakepan coated with cooking spray: begin at outer edges, spiraling in to center of pan. Cover and let rise until again doubled in bulk (about 30 minutes]. Bake at 350-degrees for 35 minutes. Cover with foil for last 15 minutes if necessary to prevent excessive browning. Cool in pan 10 minutes, remove, and cool on wire rack. |
[Name] Cheesy Chicken & Rice [AuthorId] 6810 [AuthorName] Ann Arber [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-06T09:30:00Z [Description] This is an always favorite dish at our house. Cheezy and good. I got it from a BH&G casserole book. I changed it a little adding much more liquid so it is creamy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/98/7/picHyvSFB.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "5", "2", "10"] [RecipeIngredientParts] ["sour cream", "milk", "basil", "chicken breast halves", "cheese", "broccoli stems"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 323.6 [FatContent] 19.7 [SaturatedFatContent] 10.4 [CholesterolContent] 67.5 [SodiumContent] 454.5 [CarbohydrateContent] 19.6 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 16.9 [RecipeServings] 9.0 [RecipeYield] 1 9x13 pan [RecipeInstructions] Mix soup, sour cream, milk, and basil, and rice. Put in a greased 9x13 pan. Put chicken slices, cooked or uncooked on top. Place broccoli spears between chicken if using. Cover tightly with foil. Bake 1 hour at 350 for uncooked chicken. Bake about forty minutes for already cooked chicken. If using already cooked, you can cook this for 15 minutes in the microwave, covered with wax paper. Last ten minutes put cheese on top. You can uncover now so cheese doesnt stick. |
[Name] Hot & Cold Apple Crisp [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-06T09:30:00Z [Description] On a cold winter's evening there 's nothing better than a dish of warm Apple Crisp! This recipe, made with the food processor is so simple and so delicious it's worth a try! This recipe came from the 1984 issue of the Southern Living Annual Recipe Cookbook and has become a standard in our house since. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/98/8/picralydR.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Healthy", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1/4", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["cooking apples", "sugar", "ground nutmeg", "cinnamon", "all-purpose flour", "brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 393.9 [FatContent] 12.0 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 94.4 [CarbohydrateContent] 73.2 [FiberContent] 4.3 [SugarContent] 55.5 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Position slicing blade in food processor bowl, and top with cover. Arrange apple quarters in food chute with cut side against the blade; slice, applying firm pressure with food pusher. Place sliced apples in a lightly greased 13x9x2\" baking dish. Combine 1/2 cup sugar, nutmeg, and cinnamon. Sprinkle over the sliced apples. Position plastic mixing blade in food processor bowl; place flour, brown sugar, and butter in the bowl. Top with cover and process until mixture resembles course meal. Sprinkle mixture over apples. Bake, uncovered for 1 hour at 300°F. Serve warm with ice cream, if desired. Makes 8 servings. |
[Name] Favorite Lemon Mousse Cheesecake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2002-02-06T09:30:00Z [Description] After having a piece of Lemon Mousse Cheesecake at the Cheesecake Factory, I went on a mission to find a similar recipe. This was found on the Food Network website. The recipe is courtesy of Peggy Russell. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["18", "1/2", "1/4", "3", "24", "1 1/4", "3 -4", "1/4", "1/3", "3 -4", "1", "1/3", "1/2", "1/3"] [RecipeIngredientParts] ["graham crackers", "butter", "sugar", "lemons", "cream cheese", "sugar", "eggs", "sugar", "flour", "lemon", "lemon juice", "sugar", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 554.0 [FatContent] 36.1 [SaturatedFatContent] 21.5 [CholesterolContent] 201.6 [SodiumContent] 307.3 [CarbohydrateContent] 54.4 [FiberContent] 2.1 [SugarContent] 41.1 [ProteinContent] 8.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Adjust oven rack to center position, preheat oven to 325F degrees. Combine grushed graham crackers, melted butter and 1/4 c sugar. Press mixture into the bottom of a 10\" springform pan comin up about 1\" on the sides. Seal the outside of the pan in foil and set in a baking dish. Add water to the baking dish to come up about 1\" on the side. Bake crust for 10 minutes. Zest lemons until you have 1 Tbls of lemon zest. Place zest in a small bowl and set aside. Squeeze the lemons to acquire 3/4 c lemon juice and set aside. In a mixing bowl, using an electric mixer with the paddle attachment, beat cream cheese until smooth. Gradually add 1-1/4 cups of sugar and continue to beat until light and fluffy, about 5 minutes. Add egg yolks, flour, lemon juice and zest and beat until smooth. In a separate mixing bowl, whip the egg whites to soft peaks. Add remaining sugar to the egg whites and continue to whip until soft peaks have formed. Fold the egg whites into the lemon batter. Pour batter into the crust. Bake cheesecake until set ans golden, about 55-65 minutes. Remove from oven and cool in the pan on a cooling rack, about 4 hours. Once cooled, refrigerate uncovered until chilled. Add pre-made lemon curd on top of cheesecake. Loosen side with a spatula before unmolding and serve. Lemon Curd---------------. Over medium heat, whisk to combine yolks zest, lemon juice and sugar in a 1 quart saucepan. Cook for approximatley 8 minutes until the mixture thickens and looks smooth. Remove saucepan from heat and add butter, 1 piece at a time with a wooden spoon until it's fully incorporated. Pour mixture into a bowl and put plastic directly on top of the mixture. Let cool on the counter, then refrigerate. |
[Name] california chicken sandwich [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-06T09:30:00Z [Description] this is a great tasting sandwich. it's great for lunch or dinner and is sure to be a hit at your house. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8", "8", "8", "3", "12", "1/4", "2", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "swiss cheese", "gouda cheese", "avocados", "tomatoes", "garlic", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 985.5 [FatContent] 43.2 [SaturatedFatContent] 14.5 [CholesterolContent] 127.0 [SodiumContent] 918.5 [CarbohydrateContent] 93.7 [FiberContent] 13.9 [SugarContent] 9.0 [ProteinContent] 58.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] in a large skillet put the balsamic vinegar and garlic along with the chicken breasts. add fresh ground pepper (i use about one tbs] on medium heat cook the ckicken until it is done. butter just one side of each slice of bread. assemble (butter on the outside] sandwiches with cheeses on each slice of bread then on one slice put the avacado (enough to cover surface of sandwich] tomato and chicken. in a heated skillet add sandwich and toast each side for about three minutes or until golden brown. slice in half and serve. you can also spread honey mustard or mayo on sandwhich before toasting. |
[Name] Cranberry-Orange Trifle [AuthorId] 27395 [AuthorName] Manda [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2002-02-06T09:30:00Z [Description] A very light, easy, and refreshing dessert that makes a wonderful presentation (doesn't last long, though!) I have made it several times for Thanksgiving, and for summer picnics. The contrasting flavors and textures make this a very unique and tasty dessert. Prep. time includes refrigeration time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Kid Friendly", "Thanksgiving", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1 -2", "1", "2", "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["boiling water", "water", "milk", "instant vanilla pudding", "ground cinnamon", "Cool Whip", "mandarin orange segments"] [AggregatedRating] nan [ReviewCount] nan [Calories] 866.2 [FatContent] 39.5 [SaturatedFatContent] 25.0 [CholesterolContent] 340.0 [SodiumContent] 1042.7 [CarbohydrateContent] 120.5 [FiberContent] 1.5 [SugarContent] 42.8 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In medium bowl, stir boiling water into gelatin until completely dissolved. Stir in cold water. Pour into 13x9 inch pan and refrigerate 3 hours or until firm. Cut gelatin into 1/2 inch cubes. Pour milk into large bowl and add pudding mixes and cinnamon. Beat with wire whisk or mixer 1 minute. Let stand 5 minutes or until thickened. Gently stir in 2 cup of the whipped topping until smooth. Reserve 1 cup of the gelatin cubes; set aside. Layer half of the remaining gelatin cubes and half of cake cubes, oranges, and pudding in 3 quart serving bowl. Repeat layers. Top with reserved gelatin cubes. Refrigerate 1 hour or until ready to serve. Garnish with remaining whipped topping. Store leftovers in refrigerator. |
[Name] Glazed Honey Mustard Pretzels [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-06T09:30:00Z [Description] Make and share this Glazed Honey Mustard Pretzels recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "2", "2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["margarine", "yellow mustard", "honey", "onion powder"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 39.3 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 31.8 [CarbohydrateContent] 6.0 [FiberContent] 0.1 [SugarContent] 5.9 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] Preheat oven to 250 degrees. Spray a large roasting pan with non-stick cooking spray and put pretzels in it. Combine margarine, mustard, honey, garlic salt and onion powder. Microwave or heat on stove until hot. Drizzle over pretzels while stirring carefully to coat well. Bake for one hour, stirring every 15 minutes. Pour out onto waxed paper and quickly separate into a single layer. Cool completely. Store in sealed bag or container. |
[Name] Praline French Toast [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2002-02-06T09:30:00Z [Description] A make-ahead breakfast or brunch dish. Makes a good tasting dish. As a shortcut, the butter, sugar, syrup and pecans may be microwaved for 30 seconds [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/3/pic9MsoU9.jpg" [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1 1/2", "1", "2", "8", "1/2", "3/4", "1/2", "3/4"] [RecipeIngredientParts] ["eggs", "half-and-half", "brown sugar", "vanilla extract", "butter", "margarine", "brown sugar", "maple syrup", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 820.9 [FatContent] 41.4 [SaturatedFatContent] 17.5 [CholesterolContent] 345.1 [SodiumContent] 760.3 [CarbohydrateContent] 95.0 [FiberContent] 3.9 [SugarContent] 44.7 [ProteinContent] 19.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine first 4 ingredients, whisking until blended. Pour 1 cup egg mixture into a greased 13x9 baking dish. Place bread in dish; pour remaining eggs over the bread. Cover and chill overnight. Melt butter in saucepan over medium heat; add brown sugar and syrup, stirring until smooth. Bring to a boil; reduce heat, and simmer 1 minute, stirring constantly. Stir in pecans. Pour over bread slices and bake at 350 degrees for 30 minutes, or until set and golden. |
[Name] Mustard Sauce with Capers [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-06T09:30:00Z [Description] This is excellent served over grilled pork chops or chicken breasts. Experiment with different mustards; each will create a different flavoured sauce. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Canadian", "Very Low Carbs", "Low Protein", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1/2", "1/2", "2", "2 1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "red wine", "green onions", "water", "capers", "prepared mustard", "salt", "black pepper", "beef bouillon cube"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 843.2 [FatContent] 79.5 [SaturatedFatContent] 49.5 [CholesterolContent] 255.0 [SodiumContent] 3886.7 [CarbohydrateContent] 10.6 [FiberContent] 1.5 [SugarContent] 2.2 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Melt butter in skillet over medium heat; stir in red wine and green onions and cook for 2 minutes, stirring frequently. Add water, stir to loosen brown bits on bottom of skillet, then stir in cream, capers, mustard, salt, pepper, and bouillon cube. Heat sauce to boiling, stirring frequently. Place into sauceboat and serve. |
[Name] Grandma's Sourdough Biscuits [AuthorId] 25483 [AuthorName] pollen [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-02-06T09:30:00Z [Description] My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/zLfagOyPTDuyZmq4BxWP_biscuits.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/qjsFGr0fQD2zwwUS22ut_15710016054251844961816511043366.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18995/9WJShJK3R8WcAxB1UEjS_IMGP0539.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/kkNQZN2sTMqpdeIu62Bd_IMG_3012.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/rFWmfFTSMuwMGDGfzlCF_biscuit.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/Aa7abeLKTqqWow6g3evM-Grandma-s-SD-Biscuits.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/YtH6WIJS8WHLS4thmcBe_IMG_8531.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/weCkk8toQTWTg4vcgUsR_0420201041.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/wpRJghTTlGzSbSxqacJ3_10216927230957103.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/Wiwjy1YoQLK2WKolXdua_10216927231197109.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18995/NMGvZ0TsTxWGXCSuipF7_10216927231197109.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18995/TyxefqegT7evldgM48cK_20180218_083100.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/rFWmfFTSMuwMGDGfzlCF_biscuit.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/18995/LycgEz1jTeGGbu9IkiYl_biscuit.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/picQsAojw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/picpRldiW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/picH2seP4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/5/picfES9rN.jpg"] [RecipeCategory] Breads [Keywords] ["Vegan", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "2", "1/3", "1"] [RecipeIngredientParts] ["flour", "salt", "baking soda", "baking powder", "margarine", "butter"] [AggregatedRating] 5.0 [ReviewCount] 68.0 [Calories] 91.3 [FatContent] 3.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 286.8 [CarbohydrateContent] 12.2 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 8 biscuits [RecipeInstructions] Sift together flour, salt, baking powder and baking soda. Cut in the margarine or butter. Mix in sourdough starter. Turn out dough onto lightly floured board. Knead a few times, until all of the flour is mixed in. Pat/roll dough to 3/4\" and cut out biscuits; place them on an ungreased baking sheet. Bake at 425°F for 12-15 minutes, until slightly brown. |
[Name] Mushroom Pasta for 2 [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-06T09:30:00Z [Description] Perhaps you can serve this as a Valentine dish! It is good at any time. Use a good quality PURE parmesan cheese. It costs more but is worth it. Grate your own then it is really fresh and the flavor comes through [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/6/picFuqf5B.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/18/99/6/picCS3CRp.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "8", "1/4", "2", "4", NA, NA] [RecipeIngredientParts] ["onions", "garlic", "lite olive oil", "portabella mushroom", "canned Italian tomatoes", "black olives", "crushed red pepper flakes", "penne", "other pastas", "parmesan cheese", "fresh basil leaf"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 464.7 [FatContent] 7.5 [SaturatedFatContent] 1.5 [CholesterolContent] 2.9 [SodiumContent] 321.9 [CarbohydrateContent] 92.3 [FiberContent] 13.5 [SugarContent] 3.5 [ProteinContent] 11.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a skillet heat oil and add the onion& garlic when fragrent,add tomatoes& mushrooms, add reserved liquid, cover and simmer for 15 minutes Add olives and hot pepper& season if you wish. Place hot cooked pasta in a serving bowl Top with mushroom sauce, toss to combine Sprinkle with parmesan, garnish with basil and serve. |
[Name] Everything But the Kitchen Sink Cookies [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2002-02-06T09:30:00Z [Description] Make and share this Everything But the Kitchen Sink Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", "2", "1", "1/2", "1/2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "margarine", "sugar", "brown sugar", "eggs", "vanilla extract", "flour", "baking soda", "baking powder", "salt", "old fashioned oats", "flaked coconut", "raisins", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1828.0 [FatContent] 102.0 [SaturatedFatContent] 52.8 [CholesterolContent] 215.0 [SodiumContent] 778.5 [CarbohydrateContent] 225.0 [FiberContent] 16.1 [SugarContent] 128.3 [ProteinContent] 25.2 [RecipeServings] nan [RecipeYield] 4 dozen cookies [RecipeInstructions] Preheat oven to 350F degrees. Cream butter (or margarine] with sugars until fluffy. Add eggs, and beat until well blended. Add vanilla. Combine dry ingredients (flour, baking soda, baking powder& salt], and add to butter mixture; stir until well blended. Add oats, chips, coconut, raisins& walnuts; combine thoroughly. Using a tablespoon or a 1 ounce ice cream scoop, drop cookie dough onto cookie sheets, spacing about 2 inches apart. Press with the bottom of a glass to flatten. Bake 16-18 minutes or until golden. Cool cookies on cookie sheets for 2 minutes, then remove to wire racks to cool completely. *NOTES:(1] These are really good for a quick breakfast, with a cup of coffee or tea or a glass of milk, and a piece of fruit. (2] Feel free to substitute equal amounts of white chocolate chips, butterscotch chips, peanut butter chips, mixed dried fruits, pecans, almonds, really, anything goes! |
[Name] Red Cabbage and Apples - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2002-02-06T09:30:00Z [Description] Make and share this Red Cabbage and Apples - Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Greens", "Fruit", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spicy", "Weeknight", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "1/2", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["red cabbage", "apples", "red wine vinegar", "sugar", "ground cloves", "red pepper flakes", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 267.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 43.8 [CarbohydrateContent] 67.2 [FiberContent] 6.4 [SugarContent] 57.0 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine cabbage, apples, red wine vinegar, sugar, cloves and pepper flakes if using, in slow cooker. Cover and cook on High 6 hours. stirring after 3 hours. Sprinkle with bacon, if desired. |
[Name] Tuna Noodle Casserole [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-06T09:30:00Z [Description] Comfort food. Different alternative to the "Cream of Mushroom" soup recipe. Haven't tried this yet but it sounds good. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Tuna", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "3", "1", "2", "1 3/4", "1/2", NA, NA, "1/2", "1/2", "1"] [RecipeIngredientParts] ["tuna", "fresh mushrooms", "butter", "pimientos", "sour cream", "milk", "salt", "pepper", "parmesan cheese", "butter"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 567.7 [FatContent] 35.9 [SaturatedFatContent] 20.6 [CholesterolContent] 126.4 [SodiumContent] 472.3 [CarbohydrateContent] 46.1 [FiberContent] 2.4 [SugarContent] 5.9 [ProteinContent] 16.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook noodles and drain. Melt one Tbls butter and cook the mushrooms until soft. Mix together the mushrooms, tuna, pimentos, sour cream and milk. Check the seasonings. Melt one oz. butter, remove from the heat and toss in the bread crumbs and Parmesan. Mix together the noodles and tuna mixture and put into a lightly oiled casserole dish. Sprinkle breadcrumb mixture on top. Bake at 350 degrees for 35-45 minutes or until lightly brown and bubbly. |
[Name] Cherry-topped Icebox Cake [AuthorId] 9717 [AuthorName] carolinafan [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-06T09:30:00Z [Description] Make and share this Cherry-topped Icebox Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["20", "2", "1", "1 1/2", "2"] [RecipeIngredientParts] ["graham crackers", "milk", "instant vanilla pudding", "chocolate instant pudding", "Cool Whip", "cherry pie filling"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 299.8 [FatContent] 6.3 [SaturatedFatContent] 3.4 [CholesterolContent] 5.7 [SodiumContent] 300.2 [CarbohydrateContent] 57.4 [FiberContent] 1.2 [SugarContent] 17.1 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 1 nine x thirteen pan [RecipeInstructions] Line 13x9 inch pan with some of the graham crackers, breaking crackers, if necessary. Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Let stand 5 minutes, then blend in whipped topping. Spread half of the pudding mixture over crackers. Add another layer of crackers. Top with remaining pudding mixture and remaining crackers. Spread cherry pie filling over crackers. Chill about 3 hours. |
[Name] Good Balsamic Vinaigrette Dressing [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2002-02-06T09:30:00Z [Description] Many requests for this recipe; and it's so easy. It was served at my baby shower 2 years ago and that old ordinary tossed salad is still raved about. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["cider vinegar", "water"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Follow the directions instructed on the back of the dry dressing mix package with the following adjustment: Instead of adding all regular vinegar to the \"V\" line on the cruet, add 1/2 cider vinegar and 1/2 balsamic vinegar. Tastes great on greens! I think it tastes it's best at room temp; so it would probably last that way for a few days; after then if it's not used, throw it in the fridge. |
[Name] Raspberry-Fudge Truffles [AuthorId] 24943 [AuthorName] Misty Bryant [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2002-02-06T09:30:00Z [Description] A Southern-Living classic! This wonderful recipe will have you friends thinking you went to French bakery! It's well worth the effort! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Raspberries", "Berries", "Fruit", "European", "< 60 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "3", "10", "2", "2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["shortening", "white chocolate baking squares", "cream cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1792.2 [FatContent] 127.5 [SaturatedFatContent] 73.4 [CholesterolContent] 85.1 [SodiumContent] 462.2 [CarbohydrateContent] 187.2 [FiberContent] 24.1 [SugarContent] 97.0 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Microwave choc. chips on high 2 minutes, stirring every 30 seconds. Beat cream cheese until smooth. Add melted choc. ,preserves, and liqueur, until well blended. Stir in crumbs. Cover and chill 2 hours. Shape mixture into 1 inch balls. Cover and freeze 1 hour, until firm. Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds. Dip balls into coating. Place on wax paper. Put white choc. and shortning in zip top bag; seal. Submerge into hot water until chocolate melts. knead until smooth. Snip tiny hole into corner of bag, drizzle over truffles. Let stand until firm. Store in refig, if desired. |
[Name] Caramel Apple Crisp [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-06T09:30:00Z [Description] Make and share this Caramel Apple Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/4", "1", "8", "1/4", "3/4", "1/3", "4", "2/3", "3/4"] [RecipeIngredientParts] ["flour", "sugar", "cinnamon", "nutmeg", "sliced apples", "sugar", "flour", "butter", "quick oats", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 301.9 [FatContent] 8.1 [SaturatedFatContent] 1.8 [CholesterolContent] 4.7 [SodiumContent] 56.6 [CarbohydrateContent] 56.9 [FiberContent] 3.0 [SugarContent] 41.5 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine first 4 ingredients in small bowl. Add caramels and toss to coat. In large bowl stir apples and orange juice. Add caramel mixture. Mix well. Pour into a greased 13x9 pan. TOPPING---------. Mix sugar and flour in small bowl. Cut in butter until crumbly. Add oats and walnuts. Sprinkle over apples. Bake at 350* for 45 minutes, or until apples are done. |
[Name] St. Patrick's Day Parfaits [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-02-06T09:30:00Z [Description] Make and share this St. Patrick's Day Parfaits 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/19/00/4/GSf6q3tTjWn38v6HZh1w_DSC_0730.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/4/picwET0Ok.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/4/0DmtADNnTUKHDzWyajr1_DSC_0726.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/4/mdHjOlVQgOzfx7D2mXvw_DSC_0732.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/4/picB60sDp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/4/pic35fNNB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/4/pic8xPX4U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/4/picaEPjmq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/4/picntNZes.jpg" ] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Kosher", "St. Patrick's Day", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "2", NA, "3", NA] [RecipeIngredientParts] ["Jell-O instant pistachio pudding mix", "milk", "kiwi fruits", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 99.1 [FatContent] 4.6 [SaturatedFatContent] 2.8 [CholesterolContent] 17.1 [SodiumContent] 60.8 [CarbohydrateContent] 10.7 [FiberContent] 1.0 [SugarContent] 3.1 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare pudding according to package directions using the milk; chill until set. When pudding is chilled, layer pudding, kiwifruit and green-tinted Cool Whip in clear dessert glasses (wine glasses will work well]-- do pudding-fruit-coolwhip then repeat, ending with a layer of Cool Whip. Sprinkle a tiny amount of green coarse sugar on parfaits and refrigerate until serving. |
[Name] Celery au Gratin [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-02-06T09:31:00Z [Description] Make and share this Celery au Gratin recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Cheese", "Vegetable", "Scottish", "European", "Kid Friendly", "Potluck", "Weeknight", "St. Patrick's Day", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1 1/2", "6", "5", "2", "1", "1", "1", "6", "7", "2", NA] [RecipeIngredientParts] ["celery", "onion", "butter", "flour", "extra-sharp cheddar cheese", "carrots", "thyme", "bay leaf", "parsley", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.3 [FatContent] 27.7 [SaturatedFatContent] 17.2 [CholesterolContent] 88.6 [SodiumContent] 399.7 [CarbohydrateContent] 18.0 [FiberContent] 3.7 [SugarContent] 5.0 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Trim the celery and peel each stalk using potato peeler to remove the tough strings.", "Cut the sticks into ¼<U+0094> by 2½<U+0094> chunks.", "Preheat the oven to 355 F.", "Roughly dice the carrot and onions.", "Place these and the herbs in a heatproof casserole.", "Put the celery on top and cover two thirds of it with water.", "Season it.", "Cover this with foil and fit the casserole lid on top of the foil.", "Cook in the oven for one hour.", "Remove the celery to a container, leaving the carrot and onion in the casserole and reduce the liquid to approx 7 fl oz.", "Strain the liquid and reserve it.", "Melt the butter in a saucepan.", "Stir in the flour and cook this mixture for a couple of minutes.", "Next, incorporate the milk and then the cream.", "Cook the sauce until it thickens.", "Stir in the reduced stock and the cheese.", "Cook the sauce for a couple of minutes and season it; it should be the thickness of heavy cream.", "Layer the sauce and the celery in an au gratin dish.", "Scatter the breadcrumbs on top.", "Bake for 40 minutes at 355 F.", "If necessary the surface can be browned under the broiler." ] |
[Name] Irish Potato Scones [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-02-06T09:31:00Z [Description] Make and share this Irish Potato Scones 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/19/00/6/0t8N0x41QwCiquqh21iY_DSC_6073.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/6/picJ71ezi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/6/qdYXJW7aQgqKjeSkYUCf_DSC_6087.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/6/Iyfukk5USY2KQ6XJ3HjT_DSC_6095.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/6/Iyfukk5USY2KQ6XJ3HjT_DSC_6095.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/6/0t8N0x41QwCiquqh21iY_DSC_6073.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/6/qdYXJW7aQgqKjeSkYUCf_DSC_6087.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/6/BHCSgrKTIqAno5vAcBGQ_DSC_0774.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/6/QZCyTnLHRkejlZ8ODvSp_DSC_0771.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/6/TIc7gwURSCGdO9ta7hyA_DSC_0770.JPG"] [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Lunch/Snacks", "Potato", "Grains", "Vegetable", "Scottish", "European", "Kid Friendly", "St. Patrick's Day", "< 60 Mins", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2/3", "3", "1/2"] [RecipeIngredientParts] ["mashed potatoes", "flour", "bacon fat", "butter", "salt"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 217.4 [FatContent] 1.1 [SaturatedFatContent] 0.5 [CholesterolContent] 2.8 [SodiumContent] 810.9 [CarbohydrateContent] 45.8 [FiberContent] 2.9 [SugarContent] 2.2 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 12 scones, approximately [RecipeInstructions] Mash potatoes well, add real butter and salt. Add as much flour as potatoes will take without becoming too dry. Turn out onto a floured board, roll until ¼ inch in thickness. Cut into circles, approximately 2½“ in diameter. Prick all over with a fork. Cook on a hot dry griddle or heavy pan dusted with a little flour. When they brown with small darker spots appearing, they are cooked. Serve hot off the griddle with maple syrup, golden syrup, honey or butter. Wrap uneaten scones in greaseproof paper and refrigerate. Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs – delicious! *Flour amount varies according to the type of potato used. For Vegetarian omit the bacon fat. Do not refry in Bacon fat to reheat for Vegetarian. And you might want to serve it with Vegetarian bacon not real bacon. |
[Name] Burgundy Barley Beef Stew [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2002-02-06T09:31:00Z [Description] Make and share this Burgundy Barley Beef Stew recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/00/7/picAtjD0D.jpg" [RecipeCategory] Stew [Keywords] ["Meat", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "1", "1", "2", "3", "2", "1", "1/2", "4 -5", "1/2", "1/4", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["flour", "salt", "pepper", "canola oil", "onion", "celery", "garlic", "beef broth", "diced tomatoes", "baby red potatoes", "mushroom", "barley", "red wine", "oregano", "thyme", "basil"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 404.2 [FatContent] 18.4 [SaturatedFatContent] 6.2 [CholesterolContent] 51.6 [SodiumContent] 1198.3 [CarbohydrateContent] 36.4 [FiberContent] 6.0 [SugarContent] 6.3 [ProteinContent] 21.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine flour, salt, pepper and beef in large ziploc bag. Shake to coat beef. Heat oil in large skillet (medium-high]. Add beef, onion, celery and garlic. Cook 6-7 minutes, until beef is no longer pink and vegetables are a little tender. Place beef mixture in crockpot. Add remaining ingredients. Cook on high for 5-6 hours, or low for 10-12 hours. |
[Name] Cheese, Basil & Pine Nut Pasta [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-06T09:31:00Z [Description] This is creamy sauce for your pasta and yet not too high in fat nor calories. The pine Nuts, basil & cheeses give the sauce a heavenly flavor. Try it you'll like it! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Fruit", "Nuts", "Canadian", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "2", NA, "3", "9"] [RecipeIngredientParts] ["garlic", "fresh basil leaf", "low-fat plain yogurt", "low-fat ricotta cheese", "blue cheese", "sherry wine", "pine nuts", "pasta"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 277.8 [FatContent] 8.8 [SaturatedFatContent] 3.6 [CholesterolContent] 16.0 [SodiumContent] 200.4 [CarbohydrateContent] 36.0 [FiberContent] 1.7 [SugarContent] 3.0 [ProteinContent] 12.3 [RecipeServings] 6.0 [RecipeYield] 6 Servings depend on the number of courses you are p [RecipeInstructions] Pulse the garlic& basil to gether in your blender (or use mortar& pestle or chop very, fine]. Add ricotta, yogurt, blue cheese, sherry salt& pepper, blend until very smooth. Stir in the pine nuts. Cook Pasta accordingf to instructions on the packet. Warm the sauce (do not boil]. Toss sauce with Pasta& serve. |
[Name] Fried Potato Cakes [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-06T09:31:00Z [Description] These are the best! Crispy on the outside, creamy potatoes on the inside. A great addition to any meal. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Polish", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3 -4", "4", "1/4", "1", "1", "1/2", "3", "1", "1/4"] [RecipeIngredientParts] ["potatoes", "butter", "sour cream", "parsley", "salt", "pepper", "onions", "flour", "bacon grease"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 508.7 [FatContent] 20.2 [SaturatedFatContent] 9.4 [CholesterolContent] 28.6 [SodiumContent] 652.9 [CarbohydrateContent] 73.2 [FiberContent] 7.0 [SugarContent] 2.4 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes in water to cover for 10 minutes. Drain and mash with butter and sour cream. Add next 4 ingredients. Make patties and dust with the flour. Fry in hot bacon grease until crusty and brown on both sides. |
[Name] Lemon Chicken Montreal [AuthorId] 26512 [AuthorName] Denise [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2002-02-06T09:31:00Z [Description] Make and share this Lemon Chicken Montreal recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Spicy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "2 -3"] [RecipeIngredientParts] ["boneless chicken breasts", "lemons", "lemon", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 657.8 [FatContent] 44.4 [SaturatedFatContent] 9.3 [CholesterolContent] 92.8 [SodiumContent] 107.8 [CarbohydrateContent] 41.5 [FiberContent] 9.5 [SugarContent] 1.5 [ProteinContent] 36.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine lemon juice and oil in a large bowl or freezer bag. Add chicken breasts and marinate 1-2 hours. Remove chicken breasts from marinade, place in baking dish and sprinkle with Montreal Chicken seasoning. The marinade may be used to occasionally drizzle on the chicken as it bakes. Garnish with slices of lemon. Bake at 350 degrees for 30-35 minutes. |
[Name] Simple Greek Chicken Salad [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2002-02-06T09:31:00Z [Description] This is a very quick, refreshing salad with lots of flavor. I'm not sure how authentic Greek it is, but it sure tastes good! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Greek", "European", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "8", "2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "lettuce", "tomatoes", "cucumber", "feta cheese", "red onion", "kalamata olives"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 174.1 [FatContent] 6.8 [SaturatedFatContent] 3.3 [CholesterolContent] 50.9 [SodiumContent] 418.1 [CarbohydrateContent] 10.7 [FiberContent] 2.8 [SugarContent] 5.0 [ProteinContent] 18.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grill or broil marinated chicken. Slice. Combine all ingredients in large salad bowl. Toss with dressing. ---Fordressing---. Try a combo of olive oil, red wine vinegar, salt, pepper and oregano. Or check out Greek Salad Dressings on Recipezaar. |
[Name] Thai Zucchini [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2002-02-06T09:31:00Z [Description] There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/2/psLW4GNS5upKbT0ALpTJ_1507243402948710476077.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/2/pic84dZH4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/2/picfcCW3u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/2/picIkuJqP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/2/pic5lhps6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/2/picCy5sdS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/2/picfYBMyh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/2/picrkOjaX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/2/pictgWu62.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Thai", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/3", "3", "3", "2", "1", "3"] [RecipeIngredientParts] ["garlic clove", "fresh ginger", "crushed red pepper flakes", "olive oil", "unsalted dry roasted peanuts", "chicken broth", "rice vinegar", "soy sauce", "sugar", "zucchini"] [AggregatedRating] 5.0 [ReviewCount] 51.0 [Calories] 116.6 [FatContent] 8.6 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 192.3 [CarbohydrateContent] 8.0 [FiberContent] 2.5 [SugarContent] 3.8 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly. Add peanuts and next 4 ingredients, stirring well. Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender. Serve immediately. |
[Name] Marvelous Vegetable Soup [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT2H20M [PrepTime] PT30M [TotalTime] PT2H50M [DatePublished] 2002-02-06T10:27:00Z [Description] I've tried all kinds of vegetable soup recipes and always come back to this one. So easy to do with the use of a food processor to slice the vegetables. This is a great basic recipe. Please feel free to alter it to suit your taste. I sometimes use vegetable broth or beef broth in place of the water which gives the soup a richer flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/3/pic8G7UaB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/3/picBEUjc3.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Weeknight", "Stove Top", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "6", "4", "1", "4", "1", "1", "1", "1", "2", "1", "1", "1", "1/4", NA, "1", "1", "1", NA, NA] [RecipeIngredientParts] ["stewing beef", "olive oil", "water", "carrots", "plum tomatoes", "potatoes", "onion", "green beans", "frozen corn", "zucchini", "celery", "turnip", "black-eyed peas", "green peas", "cabbage", "Worcestershire sauce", "sugar", "salt", "fresh coarse ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 417.5 [FatContent] 12.8 [SaturatedFatContent] 3.3 [CholesterolContent] 72.6 [SodiumContent] 166.1 [CarbohydrateContent] 46.6 [FiberContent] 9.9 [SugarContent] 13.2 [ProteinContent] 33.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown beef in hot oil in a heavy, large stock pot; add 3 cups water. Bring to a boil, reduce heat; cover and simmer 1 1/2 hours. Add carrots and remaining 3 cups water; bring to a boil; reduce heat, cover and simmer 15 minutes. Add remaining ingredients; cover and simmer additional 35 minutes, stirring occasionally. Yield: about 8 quarts. |
[Name] Sun-Dried Tomato Turkey Roll-ups [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-06T10:32:00Z [Description] This is a quick and healthy roll-up I threw together one day with ingredients I had on hand. It was really good, so I thought I'd share it! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["fat free tortilla", "light mayonnaise", "sun-dried tomato", "lettuce leaves", "lowfat swiss cheese", "low-fat American cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.0 [FatContent] 4.3 [SaturatedFatContent] 0.4 [CholesterolContent] 48.5 [SodiumContent] 1097.1 [CarbohydrateContent] 8.9 [FiberContent] 1.1 [SugarContent] 4.4 [ProteinContent] 12.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spread mayonnaise on tortilla, sprinkle on chopped tomatoes. Add turkey, cheese,and lettuce. Roll up and enjoy! |
[Name] Bunkhouse Beef and Pork Stew [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-02-06T10:32:00Z [Description] Make and share this Bunkhouse Beef and Pork Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Pork", "Vegetable", "Meat", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "2", "1/2", "2", "1", "3", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "salt", "pepper", "carrot", "potatoes", "celery", "tomato sauce", "mushrooms", "water", "onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 549.4 [FatContent] 28.5 [SaturatedFatContent] 9.4 [CholesterolContent] 139.6 [SodiumContent] 1344.9 [CarbohydrateContent] 29.7 [FiberContent] 5.2 [SugarContent] 7.0 [ProteinContent] 43.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut steaks in 1 inches. pieces. Mix flour, salt, and pepper. Toss steak in flour mix. Heat oil in lg dutch oven. Brown meat. Add remaining ingredients. Cover and simmer for about 2 hours, or until meat is tender and vegetables are done. |
[Name] Cheyenne " Chicken" [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-06T10:32:00Z [Description] Make and share this Cheyenne " Chicken" recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Pork", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 474.4 [FatContent] 21.9 [SaturatedFatContent] 8.2 [CholesterolContent] 184.5 [SodiumContent] 153.0 [CarbohydrateContent] 24.3 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 41.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut steaks in 1 inch cubes. Mix egg and milk. Alternate pieces of veal and pork on 6 skewers. Dip in egg mix then crumbs. Brown in hot oil. Put in baking pan. Add 1 inch water. Cover and bake at 350* for 40 minutes. |
[Name] No Sugar Fruit Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-06T10:43:00Z [Description] Make and share this No Sugar Fruit Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/01/7/picINg53y.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Healthy", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", "1", "1", "1/2", "2", "1 1/2"] [RecipeIngredientParts] ["dates", "apple", "raisins", "water", "flour", "cinnamon", "baking soda", "salt", "eggs", "liquid sweetener"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 57.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 17.6 [SodiumContent] 107.5 [CarbohydrateContent] 12.6 [FiberContent] 1.0 [SugarContent] 7.0 [ProteinContent] 1.4 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] In large saucepan, mix dates, apple, raisins and water. Bring to a boil; reduce heat and simmer 3 minutes. Cool. Mix flour, cinnamon, baking soda, and salt. Stir into date mixture. Mix well. Mix eggs and sweetener; add to batter. Drop by tablespoons on nonstick sheet. Bake at 350* for 10 minutes. |
[Name] Peanutty Chews [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-06T13:41:00Z [Description] Make and share this Peanutty Chews recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "3/4", "3", "2", "2/3", "1", "2", "2"] [RecipeIngredientParts] ["flour", "brown sugar", "butter", "mini marshmallows", "corn syrup", "vanilla", "salted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.1 [FatContent] 19.4 [SaturatedFatContent] 6.8 [CholesterolContent] 15.2 [SodiumContent] 258.8 [CarbohydrateContent] 34.8 [FiberContent] 2.4 [SugarContent] 16.9 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] 24 Bars [RecipeInstructions] Mix flour, brown sugar, and 1/2 cup butter. Press into 13x9 pan. Bake at 350* for 12 minutes. Sprinkle marshmallows on top and bake another 3 minutes. In saucepan, cook and stir chips, corn syrup, vanilla and remaining butter until smooth. Remove from heat and stir in cereal and peanuts. Pour over crust. Cool. Cut in bars. |
[Name] Sinless Strawberry Trifle [AuthorId] 30555 [AuthorName] Childrens Minister [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-06T13:41:00Z [Description] This is a beautiful low-fat dessert. The sauce made with orange juice gives this a distinct flavor that compliments the tart strawberry. You will love this! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Potluck", "Summer", "Christmas", "< 15 Mins", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "6", "1/8", "2", "1/2", NA] [RecipeIngredientParts] ["fresh strawberries", "navel orange", "Splenda sugar substitute", "vanilla", "cinnamon", "fat-free cool whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.6 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 507.2 [CarbohydrateContent] 70.7 [FiberContent] 3.2 [SugarContent] 38.0 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash, stem, and slice strawberries (I love using an egg slicer to get even slices]. Place strawberries in medium bowl. Using a reamer, juice orange into the bowl of strawberries. Stir, adding Splenda, extract, vanilla, and cinnamon. Stir berries in this juice very well and set aside to allow berries to macerate while you assemble the trifle. Tear half of angel food cake into bite-size bits and place in bottom of trifle bowl. Add half of strawberries followed by the other half of the angel food cake torn into bite size bits. Place remaining strawberries on top of cake. Pour juice over the layers. Top with Cool Whip. Chill until ready to serve. Serves 4 generously. Suggestions: You can garnish the top of the cool whip by saving two or three of the strawberries and making a fan. To do this, place a strawberry stem side down in your egg slicer. slowly lower the top and slice into the strawberry just to the point that it is about to cut through. Pull the strawberry out and spread the slices. |
[Name] Caramel Squares [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-06T13:41:00Z [Description] Make and share this Caramel Squares recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/0/picAU454R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/0/19020.jpeg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 371.7 [FatContent] 17.1 [SaturatedFatContent] 7.5 [CholesterolContent] 13.5 [SodiumContent] 237.4 [CarbohydrateContent] 49.4 [FiberContent] 1.7 [SugarContent] 38.9 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 10-15 squares [RecipeInstructions] Preheat oven 375°F. Grease 9-inch square pan. Combine all ingredients and spread in pan. Bake for 20-25 minutes. Cut in squares while still warm. |
[Name] Fastnachts, Pennsylvania Dutch [AuthorId] 30431 [AuthorName] ztkl40a [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-06T13:41:00Z [Description] Making fastnachts on Fastnacht Day (Shrove Tuesday) is a Pennsylvania Dutch tradition. They are basically a potatoe based donut. This recipe was given to me by my mother, and is very similar to the one that my Pennsylvania Dutch great grandmother used. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "Pennsylvania Dutch", "Healthy", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "2", "2/3", "1", "2", "4", "2", "1", "2/3", "1/3"] [RecipeIngredientParts] ["potato", "eggs", "sugar", "buttermilk", "yogurt", "butter", "all-purpose flour", "double-acting baking powder", "baking soda", "salt", "nutmeg", "cinnamon"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 485.3 [FatContent] 6.7 [SaturatedFatContent] 3.3 [CholesterolContent] 82.3 [SodiumContent] 728.6 [CarbohydrateContent] 92.9 [FiberContent] 2.8 [SugarContent] 24.9 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare 1 cup freshly riced potatoes. Beat well 2 eggs. Add very slowly, beating constantly, 2/3 cup sugar. Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter. Sift before measuring 4 cups all-purpose flour. Resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon. Stir in sifted ingredients into potato/egg mixture until blended. Chill dough until easy to handle. Roll out to 1/2 inch thick and cut. Cook in oil at 375º F. It's easiest to add them to the oil w/ a pancake flipper. Flip as soon as brown on one side. Takes about 3 minutes to cook one fastnacht. |
[Name] Mexican Meat Pie [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-06T13:41:00Z [Description] Make and share this Mexican Meat Pie recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "1", NA, "12", "1", "1", "1"] [RecipeIngredientParts] ["onion", "green pepper", "fresh tomatoes", "Rotel Tomatoes", "corn tortillas", "Velveeta cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 738.0 [FatContent] 41.0 [SaturatedFatContent] 19.7 [CholesterolContent] 142.0 [SodiumContent] 2330.5 [CarbohydrateContent] 52.0 [FiberContent] 7.5 [SugarContent] 13.3 [ProteinContent] 40.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown meat with onion and pepper. Add tomatoes, salt and pepper. Arrange in a 9x13 dish, one layer of tortillas, meat, beans, and cheese. Repeat layers. Top with soup. Bake at 350 degrees for 35-40 minutes until bubbly. |
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