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[Name] Finger Lickin Good BBQ Sauce [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-06T13:41:00Z [Description] Make and share this Finger Lickin Good BBQ Sauce 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/19/02/3/V8cY0QaRTT1U7vQKkTOr-BBQ-Sauce---19023-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/3/picPUEgso.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/3/fsl1dFcSVKysejjCp6Wd-BBQ-Sauce---19023-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/3/0QghOmE9Syyna1dqfyaj-BBQ-Sauce---19023-1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/3/picuNwlNo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/3/picS17VdH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/3/picslANbK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/3/picLA7eA3.jpg"] [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "3", "1 2/3", "1/2", "1/3", "1/3", "2", "1/4"] [RecipeIngredientParts] ["garlic", "olive oil", "ketchup", "white vinegar", "brown sugar", "Worcestershire sauce", "chili powder", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 162.0 [Calories] 1173.8 [FatContent] 42.7 [SaturatedFatContent] 5.9 [CholesterolContent] 0.0 [SodiumContent] 5482.1 [CarbohydrateContent] 202.6 [FiberContent] 4.3 [SugarContent] 174.9 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 1 small sauce pan full [RecipeInstructions] Put olive oil in a sauce pan on medium heat and cook onion and garlic until they are soft. Then add the white vinegar, ketchup, brown sugar, worcestershire sauce, chili powder, and cayenne pepper. Let this simmer for 30 minutes. |
[Name] Hot Five Bean Salad [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-06T13:41:00Z [Description] Make and share this Hot Five Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["German", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2/3", "2", "1", "1", "3/4", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["bacon", "sugar", "cornstarch", "salt", "pepper", "apple cider vinegar", "water", "dark red kidney beans", "lima beans", "frozen green beans", "garbanzo beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.0 [FatContent] 8.8 [SaturatedFatContent] 2.8 [CholesterolContent] 12.3 [SodiumContent] 624.9 [CarbohydrateContent] 30.7 [FiberContent] 3.5 [SugarContent] 13.5 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook bacon in skillet until crisp. Remove bacon and reserve 1/4 cup of drippings. Combine sugar, corn starch, salt, and pepper, and blend into drippings in skillet. Stir in vinegar and water, cook and stir until boiling. Drain all beans, stir into skillet, and cover and simmer for 15 minutes. Stir crumbled bacon in just before serving. |
[Name] Raspberry Supreme Dessert [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-06T13:41:00Z [Description] Make and share this Raspberry Supreme Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Low Protein", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "8", "3/4", "8", "1", "2", "2"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "butter", "cream cheese", "sugar", "raspberry Jell-O gelatin", "boiling water", "frozen unsweetened raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.0 [FatContent] 21.0 [SaturatedFatContent] 11.6 [CholesterolContent] 56.4 [SodiumContent] 322.3 [CarbohydrateContent] 54.6 [FiberContent] 3.7 [SugarContent] 39.7 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix first 3 ingredients to make the crust. Press into a 13x9 pan. For filling--------. Beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust. Dissolve Jello in boiling water. Stir in frozen raspberries until Jello is about set. Spread over cream cheese filling. Chill. |
[Name] Low-Carb Broccoli Gratin [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-06T13:41:00Z [Description] I enjoyed this comforting dish with a baked chicken breast and a salad but it would also be good with some nice bread. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/WA077FQTou83kRaX7RaC_broccoli-pepper-gratin-0705.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/tnA1C4H0RKqj1R0CqeKy_broccoli-pepper-gratin-0710.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/4PuhPjtRdCR7g8b2C6Ky_broccoli-pepper-gratin-0697.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/Yf7m478aSH6BhrqoPHb9_broccoli-pepper-gratin-0119.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/m4ucXEQBTkaWk2l3WTQp_broccoli-pepper-gratin-0126.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/hpbvZxNDQHmeanfMiFhW_broccoli-pepper-gratin-0115.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/PoIMMIPCSRCkSyJkvcax_broccoli-pepper-gratin-0117.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/picqSdSFE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/picYs9Ktf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/pic6lS7Ox.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/picqEnNGs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/piczXPDhg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/02/6/19026.jpg" ] [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "3/4", "1", "1"] [RecipeIngredientParts] ["broccoli floret", "sweet pepper", "butter", "eggs", "milk", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 527.9 [FatContent] 39.1 [SaturatedFatContent] 23.0 [CholesterolContent] 288.7 [SodiumContent] 656.7 [CarbohydrateContent] 18.4 [FiberContent] 1.6 [SugarContent] 3.6 [ProteinContent] 26.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Put broccoli and pepper into a saucepan, add 3/4 cup water and most of butter. Simmer for 5 minutes or until broccoli is just tender. Use remaining butter to grease a casserole dish. Whisk the eggs and milk in the casserole dish and mix in 3/4 of the cheese. Season with salt and pepper to taste. Stir in broccoli and peppers with 1 spoonful of its cooking juice. Blitz the bread to make crumbs and then mix crumbs with remaining cheese. Sprinkle over the top. Bake for around 20 minutes or until the dish has set and the top is golden. |
[Name] Ice Cream [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-02-06T13:41:00Z [Description] My dad loved homemade ice cream on a hot summer's day. When we were kids he'd mix us up a gallon to enjoy. The ice cream was so good and there were so many wonderful memories made. In loving memory of my father. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "For Large Groups", "No Cook", "Freezer", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2 1/4", "3", "3", "1/2", "1/2 - 3/4"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "milk"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 308.9 [FatContent] 17.6 [SaturatedFatContent] 10.6 [CholesterolContent] 111.1 [SodiumContent] 86.8 [CarbohydrateContent] 31.6 [FiberContent] 0.0 [SugarContent] 25.3 [ProteinContent] 6.2 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Beat eggs until light and add sugar. Mix in cream, vanilla and lemon extract. Pour into your gallon ice cream freezer. Fill to instructed level with milk. Follow manufacture's directions from here on to freeze. |
[Name] Spicy Spanish Chorizo Stew [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-06T13:41:00Z [Description] The eggs turn this one-dish wonder into a hearty meal. If you really like your spice, you could add a jalapeno pepper in with the other vegetables. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Pork", "Vegetable", "Meat", "Spanish", "European", "Spicy", "Broil/Grill", "< 60 Mins", "Oven", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["100", "4", "1", "3", "1", "6", "1", "1/2", "1", NA, "1", "1", "4"] [RecipeIngredientParts] ["chorizo sausage", "parma ham", "red onion", "garlic cloves", "sweet pepper", "button mushrooms", "chopped tomatoes", "water", "paprika", "parsley", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 531.4 [FatContent] 30.5 [SaturatedFatContent] 10.6 [CholesterolContent] 467.0 [SodiumContent] 871.5 [CarbohydrateContent] 33.5 [FiberContent] 9.1 [SugarContent] 15.6 [ProteinContent] 33.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a large and deep frying pan, fry the chorizo and ham without any oil. After a couple minutes, add the onion, garlic, mushrooms and peppers and cook for another few minutes. Then add the tomatoes, water, salt, pepper and paprika. Cook for about five minutes. Add peas and cook for another couple minutes. Roughly chop parsley and throw that inches. Make four indentations in the stew and crack the eggs directly into them. Now, either cover the pan and cook for about five minutes until the eggs are set or cook the eggs by grilling them in your oven. Serve immediately with crusty bread and more parsley on top. |
[Name] Chewy Macaroon Pie [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-06T13:49:00Z [Description] Make and share this Chewy Macaroon Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1", "1", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["eggs", "salt", "butter", "oleo", "flaked coconut", "sugar", "milk", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 303.6 [FatContent] 14.8 [SaturatedFatContent] 6.9 [CholesterolContent] 61.6 [SodiumContent] 254.9 [CarbohydrateContent] 40.2 [FiberContent] 1.2 [SugarContent] 29.1 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven TO 375°. Beat egg yolks and salt together. Add sugar, 1/2 cup at a time, until blended. Beat in milk, butter, lemon juice and almond extract. Beat egg whites until stiff. Fold beaten egg whites and coconut into egg yolk mixture. Pour filling into pie crust shell. Bake for 30 minutes or until knife inserted near rim comes out clean. Cool. A mouthwatering pie for coconut lovers that separates into a macaroon crust and creamy filling as it bakes. |
[Name] Makes Its Own Crust Coconut Pie [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-06T13:49:00Z [Description] Make and share this Makes Its Own Crust Coconut Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Breads", "Dessert", "Coconut", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1 1/2", "1/2", "1/4", "2", "1 1/2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "self rising flour", "oleo", "milk", "coconut", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 406.0 [FatContent] 20.8 [SaturatedFatContent] 12.4 [CholesterolContent] 114.3 [SodiumContent] 236.5 [CarbohydrateContent] 50.2 [FiberContent] 2.8 [SugarContent] 38.9 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients in order given; mix well. Pour into a greased 10-inch pie pan. Bake in 350° oven for 45 minutes or till golden brown. The middle will appear rather soft. If properly done, it will have a delicate crust over top, sides and bottom. It will be solid enough to cut after it has cooled. The center will be a perfect cream pie. This is a quick way to bake a coconut pie. If you leave it in the oven too long, you will have more of a cake. |
[Name] Boiled Stuffed Chicken (Poule Farcie Paysanne) [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2002-02-06T13:54:00Z [Description] Have not tried this but it looks like fun and I am going hunting for an "old bird"!! from French Country Kitchen - Ann Hughes-Gilbey [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "European", "Potluck", "Weeknight", "Roast", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA, NA, "1", "1", "1", "1/2", "1/2", "1/4", "1/4", "1", "3", "1", "1", "1 1/2", "3", "1/2", "1/4", "1", "4 -5", "2", "1", NA, NA] [RecipeIngredientParts] ["stewing chicken", "wine", "chicken gizzard", "chicken liver", "cooked ham", "ham", "bacon", "onion", "garlic", "parsley", "celery leaves", "chard leaves", "spinach", "salt", "pepper", "egg", "garlic", "cloves", "onion", "bouquet garni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1263.2 [FatContent] 86.0 [SaturatedFatContent] 26.1 [CholesterolContent] 481.0 [SodiumContent] 1029.8 [CarbohydrateContent] 20.4 [FiberContent] 2.6 [SugarContent] 4.5 [ProteinContent] 96.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grind or process the first 16 ingredients fairly coarsely, then measure. For each 2 cups, add salt& pepper and egg. Mix well. Stuff and sew up the prepared bird. Put the trimmings (neck and so on] into a very large pan with garlic, onion, salt, pepper and bouquet garni. Cover generously with cold water and bring to a boil. Add the bird, (making sure it is covered],bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird]. Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth. tie the ends securely and cook alongside the bird. When the bird is cooked, take it out carefully, draining well. Put it in a roasting pan with a little fat underneath and some smeared over the breast. Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking. Remove. Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.] To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce. (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use]. |
[Name] Marvellous Mango Salsa [AuthorId] 30200 [AuthorName] MonicaD [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-06T13:59:00Z [Description] This appeared in the Food section of the Ottawa Citizen,Jan30/02 and was the first prize winner at the cook off sponsored by the Scottsdale Visitors Bureau,their second annual salsa challenge.The originator,Timothy Festeryga,is a chef at the prestigious Ottawa,Ont. Hotel Chateau Laurier, now part of the Fairmont Group of hotels. Mr. F says it goes well with corn chips or any white meat (chicken ,pork) or seafood. I know you asked for a chutney but this Canadian recipe for a salsa recipe (spicy) took the gold at the Grand Canyon State culinary cook off in Scottsdale, Arizona this past year for Timothy Festeryga of Ottawa,Canada, a chef at the prestigious hotel Chateau Laurier in Ottawa. It was printed in the Ottawa Citizen newspaper Jan 30/02. I hope you will try it. Bon apetite! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Southwestern U.S.", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "4", "6", "1", "1 -2", "1/2", "12", "1/2"] [RecipeIngredientParts] ["mangoes", "tomatoes", "shallots", "habanero pepper", "black olives", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 439.3 [FatContent] 29.6 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 130.9 [CarbohydrateContent] 46.9 [FiberContent] 5.8 [SugarContent] 34.5 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] 6 cups [RecipeInstructions] Peel and dice mangoes to about 1/4 inch (1cm] dice. Set aside. Peel tomatoes and remove seeds, then chop rough. Set aside. Mince together shallots, ginger, habanero (s], including seeds. Set aside. In large frypan, heat half the oil on medium heat. Gently saute shallots, ginger, pepper mixture. When shallots are golden brown add remaining oil and mangoes. Saute until warmed through. Blend in tomatoes, olives, cilantro and simmer until mangoes soft. |
[Name] Hot Reuben Appetizers [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-06T14:03:00Z [Description] Make and share this Hot Reuben Appetizers recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Microwave", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3/4", "4 -6"] [RecipeIngredientParts] ["sauerkraut", "corned beef", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 202.3 [FatContent] 14.7 [SaturatedFatContent] 8.0 [CholesterolContent] 41.3 [SodiumContent] 526.0 [CarbohydrateContent] 5.9 [FiberContent] 1.7 [SugarContent] 2.8 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together and heat in 325 degrees oven for 20 minutes- or heat through in microwave. Serve with party rye. |
[Name] Tomato Pudding [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-02-06T15:20:00Z [Description] So simple, we love it with meatloaf and baked potatoes. I serve it at dinner parties and am always asked for the recipe. People are surprised at how few ingredients are involved. Great to add to any oven cooked meals. This recipe was my mother-in-law's answer to "last" minute meal planning. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/03/4/picFWVMTZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/03/4/piclTLzTh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/03/4/picRoRfFP.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "2", NA, NA] [RecipeIngredientParts] ["diced tomatoes", "butter", "salt", "fresh ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 137.8 [FatContent] 6.8 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 156.8 [CarbohydrateContent] 17.5 [FiberContent] 2.9 [SugarContent] 6.2 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Pour tomatoes into a 1 1/2 quart baking dish. Mix in the torn pieces of bread and season with salt and fresh ground pepper. Dot with pieces of butter. Bake 35- 40 minutes. |
[Name] Creamy Tomatoes With Onions [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-06T15:20:00Z [Description] Make and share this Creamy Tomatoes With Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", NA, "6", "1"] [RecipeIngredientParts] ["mayonnaise", "milk", "vinegar", "sugar", "celery seed", "lettuce leaf", "tomatoes", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.2 [FatContent] 1.1 [SaturatedFatContent] 0.5 [CholesterolContent] 2.9 [SodiumContent] 17.7 [CarbohydrateContent] 9.6 [FiberContent] 1.9 [SugarContent] 5.7 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix dressing ingredients until smooth. Arrange lettuce around a large plate. Place tomatoes and onions in a circle. Drizzle with dressing. |
[Name] Lemon Pudding Cake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT55M [PrepTime] PT12M [TotalTime] PT1H7M [DatePublished] 2002-02-06T15:20:00Z [Description] Make and share this Lemon Pudding Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/03/6/pic0rGzvw.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "6", "2", "4", "1 1/2", "1", "2"] [RecipeIngredientParts] ["flour", "butter", "sugar", "eggs", "milk", "lemon, zest of", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 388.3 [FatContent] 9.2 [SaturatedFatContent] 4.8 [CholesterolContent] 142.6 [SodiumContent] 111.4 [CarbohydrateContent] 71.9 [FiberContent] 0.1 [SugarContent] 66.7 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix flour, butter and 1-1/2 c sugar. Beat egg yolks; add to bowl along with milk and lemon zest. Mix well. Add lemon juice. Beat egg whites until stiff, adding remaining sugar while beating. Fold whites into batter. Pour into 2 qt baking dish then put the dish in a shallow pan of hot water. Bake at 350* for 55 minutes or until lightly browned. |
[Name] california veggie sandwich [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2002-02-06T15:20:00Z [Description] this is a great vegetarian sandwich by adding your favorite sandwich spread you can customise it to your liking. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/03/7/picCh79h3.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "12", "3", "2", "1", "2", NA, NA] [RecipeIngredientParts] ["cheese", "avocados", "tomatoes", "red onion", "mayonnaise", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1177.6 [FatContent] 67.7 [SaturatedFatContent] 30.2 [CholesterolContent] 108.9 [SodiumContent] 2437.1 [CarbohydrateContent] 98.6 [FiberContent] 15.1 [SugarContent] 4.1 [ProteinContent] 48.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] this makes four sandwiches so you will use three pieces of cheese for each sandwich and then use the other ingredients to build the sandwich. butter each side of bread for toasting in a skillet. toast each sandwich as you would a grilled cheese sandwich. slice in half and serve. |
[Name] Corn Dogs on a Stick [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-06T15:20:00Z [Description] Make and share this Corn Dogs on a Stick 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/19/03/8/picBHjMec.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/03/8/picoRgy6D.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/3", "1", "1/2", "1", NA, "1", NA] [RecipeIngredientParts] ["cornmeal", "all-purpose flour", "salt", "milk", "egg"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 220.6 [FatContent] 15.4 [SaturatedFatContent] 6.0 [CholesterolContent] 50.7 [SodiumContent] 842.2 [CarbohydrateContent] 12.0 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 8.2 [RecipeServings] 9.0 [RecipeYield] 9 Corndogs [RecipeInstructions] COMBINE cornmeal, flour and salt in a deep narrow bowl. ADD milk, egg and 2 TBSP vegetable oil, mixing well; set aside. FOR EACH corn dog: Insert wooden skewer into end of frankfurter. Coat with additional flour. DIP one at a time into corn meal mixture. FRY in DEEP HOT oil at 375 degrees until deep golden brown. Repeat with remaining franks. |
[Name] Sopa De Ajo (Garlic Soup) [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-06T15:20:00Z [Description] A traditional Spanish soup that comes from the City of Guanajuato, where it was served in the 17th century to the owner of the largest silver mine. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/4", "3/4", "6", "2"] [RecipeIngredientParts] ["garlic", "water", "eggs"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 225.6 [FatContent] 9.9 [SaturatedFatContent] 2.1 [CholesterolContent] 77.7 [SodiumContent] 468.0 [CarbohydrateContent] 23.0 [FiberContent] 0.9 [SugarContent] 4.9 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a large saucepan over medium heat; add garlic and saute, stirring constantly until golden brown, about 8 minutes; transfer to a blender reserving oil.", "Puree the garlic with the water and set aside.", "Brown the bread crumbs in the reserved oil.", "Add the chicken stock and the pureed garlic; simmer covered for 15 minutes.", "Beat the eggs lightly in a small bowl.", "Bring the broth to a rolling boil and pour in the beaten eggs in a stream, stirring constantly with a fork.", "Cook for 3 more minutes and serve." ] |
[Name] Skillet Cornbread Southern Style [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-06T15:20:00Z [Description] Make and share this Skillet Cornbread Southern Style recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2 1/4", "1/4", "2", "1/4", "2 1/4", "1"] [RecipeIngredientParts] ["vegetable shortening", "cornmeal", "all-purpose flour", "baking powder", "salt", "milk", "egg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 234.6 [FatContent] 9.2 [SaturatedFatContent] 3.3 [CholesterolContent] 36.0 [SodiumContent] 145.2 [CarbohydrateContent] 32.9 [FiberContent] 2.6 [SugarContent] 0.3 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Place shortening in a 10-inch skillet with ovenproof handle or 9-inch square baking pan.", "Place in oven.", "Heat to 425°.", "Skillet will be very hot and shortening will be melted.", "While skillet is heating, combine dry ingredients; add milk and egg, mixing well.", "Add melted shortening; mix well.", "Pour batter into HOT prepared skillet.", "BAKE 35 to 40 minutes OR until surface cracks and edges are deep golden brown and pull away from sides of pan.", "Serve warm.", "Traditionalists make this in a cast iron skillet with white corn meal." ] |
[Name] Chocolate Macadamia Nut Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-06T15:20:00Z [Description] Make and share this Chocolate Macadamia Nut Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["10", "3/4", "1", "1", "1", "1", "1/4", "1/4", "1 1/2", "1 1/2", "12", "2"] [RecipeIngredientParts] ["butter", "brown sugar", "vanilla", "egg", "flour", "baking powder", "salt", "baking soda", "chocolate chips", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 193.7 [FatContent] 11.9 [SaturatedFatContent] 4.2 [CholesterolContent] 13.9 [SodiumContent] 83.5 [CarbohydrateContent] 22.4 [FiberContent] 1.5 [SugarContent] 16.1 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] In a large bowl; cream butter, sugar and vanilla. Add egg. Mix together dry ingredients; add to creamed mixture. Mix well. Fold in chocolate chips and nuts. Drop by teaspoons on greased sheets. Bake at 350°F degrees for 10 minutes or until golden. Glaze---. Melt caramels and cream. Drizzle over cooled cookies. |
[Name] BLT Nibbles [AuthorId] 29014 [AuthorName] KeyWee [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-02-06T15:20:00Z [Description] If I get asked for this recipe one more time, I will scream - just kidding! This is a great do-ahead appetizer. A good recipe to have for your summer garden abundance (and parties!). Only 145 days til July! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/2/picp0qdU3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/2/MYb17o2oR9iME0nqQTNG-BLT-Nibbles.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/2/pico8bt9d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/2/picBju3c9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/2/picfTh5AI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/2/picaJTHQS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/04/2/pichtL9Ky.jpg"] [RecipeCategory] Vegetable [Keywords] ["Summer", "< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["48", "1", "3/4", "3", "3", "2"] [RecipeIngredientParts] ["cherry tomatoes", "bacon", "mayonnaise", "green onions", "parmesan cheese", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 74.0 [Calories] 48.0 [FatContent] 4.4 [SaturatedFatContent] 1.5 [CholesterolContent] 6.7 [SodiumContent] 84.6 [CarbohydrateContent] 0.8 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 48 appetizers [RecipeInstructions] Cut a thin slice off the top of each tomato. Scoop out and discard the pulp (I use the handle end of a small teaspoon, or use a melon-baller]. Invert tomatoes on paper towels to drain. In a small bowl, combine all remaining ingredients and mix well. Spoon into tomatoes. Refrigerate until ready to serve. |
[Name] Hush Puppies [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-06T15:20:00Z [Description] Make and share this Hush Puppies recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["High In...", "< 15 Mins", "For Large Groups", "Deep Fried"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/4", "3/4", "1", "1", NA] [RecipeIngredientParts] ["cornmeal", "all-purpose flour", "baking powder", "salt", "milk", "egg", "onion"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 46.4 [FatContent] 0.8 [SaturatedFatContent] 0.3 [CholesterolContent] 9.9 [SodiumContent] 63.9 [CarbohydrateContent] 8.6 [FiberContent] 0.7 [SugarContent] 0.2 [ProteinContent] 1.4 [RecipeServings] 24.0 [RecipeYield] 24 Hush puppies [RecipeInstructions] ["Combine corn meal, flour, baking powder and salt.", "ADD milk, egg and onion; mix well.", "Drop by rounded teaspoonfuls into deep hot oil (375°] in a 2-quart saucepan.", "Fry only a few at a time until golden brown.", "Turn once with slotted spoon for best browning.", "Remove from oil and drain on several layers of paper towels.", "NOTE: proper oil temperature is important for best results.", "If oil temperature is too low, pups will be greasy.", "If too hot, pups will brown too quickly and will remain uncooked in the center." ] |
[Name] Mushroom Stew [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-06T15:20:00Z [Description] I adapted this recipe from one I found in a cooking magazine called Mary Dee's. You could add cooked meat to this if you wanted to, but it is very good as is. When I bring this stew to work for lunch, the garlic guarantees popularity ALL afternoon! [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", "8", "1", "4", "1/2", "1 1/2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["fresh white mushroom", "roma tomatoes", "onion", "garlic cloves", "red pepper flakes", "chicken broth", "vegetable broth", "tomato sauce", "salt", "black pepper", "rotini pasta", "garbanzo beans"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 224.9 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1174.4 [CarbohydrateContent] 43.0 [FiberContent] 6.9 [SugarContent] 7.8 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large soup pot, combine mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce. Bring to a boil. Reduce heat and simmer, loosely covered, for 20 minutes. Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes. Season with salt& pepper. In another pan, cook pasta until tender. Drain pasta and add to stew along with beans. Mix gently and serve hot. For Vegetarian use vegetable stock. |
[Name] Zesty Low Fat Chili [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-06T15:20:00Z [Description] Make and share this Zesty Low Fat Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "4", "2", "1", "2", "8", "2", "2", "1"] [RecipeIngredientParts] ["onion", "green pepper", "water", "chili beans", "tomato paste", "diced tomatoes", "tomato juice", "chili powder", "salt", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.1 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1968.2 [CarbohydrateContent] 66.0 [FiberContent] 13.3 [SugarContent] 14.3 [ProteinContent] 18.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large pan, cook onion and green pepper in 1/2 c water until tender. Add remaining ingredients, plus the rest of the water. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. |
[Name] Tasty Home Fries [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-06T16:26:00Z [Description] Make and share this Tasty Home Fries 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/19/04/6/uBuBklqfR2aF7MLfLW7E_photo%20(3).JPG" [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["potatoes", "onion", "salt", "pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 174.9 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 592.0 [CarbohydrateContent] 30.9 [FiberContent] 4.2 [SugarContent] 2.9 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss potatoes and onions with the seasonings. Heat oil in nonstick skillet. Add potatoes. Cover and cook on low heat for 15 minutes. Turn potatoes and cook another 15 minutes. |
[Name] Stewed Chicken And Dumplings [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-06T16:26:00Z [Description] Make and share this Stewed Chicken And Dumplings 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/19/04/7/pic0Lse8H.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "6", "2", "1", "1", "4", "1", "1", "1", "1", "2", "1", "2/3", "3", "1"] [RecipeIngredientParts] ["chicken", "water", "celery ribs", "carrot", "onion", "chicken bouillon cubes", "poultry seasoning", "garlic powder", "pepper", "flour", "baking powder", "salt", "milk", "butter", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 446.5 [FatContent] 22.4 [SaturatedFatContent] 7.9 [CholesterolContent] 98.8 [SodiumContent] 1882.2 [CarbohydrateContent] 32.8 [FiberContent] 2.3 [SugarContent] 3.1 [ProteinContent] 27.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put chicken in large pot with water. Add next 7 ingredients. Bring to a boil, skimming surface if necessary. Simmer for 1 hour, or until tender. Mix dumpling ingredients together until just moistened. Bring chicken to a slow boil. Drop dumplings by tablespoons onto chicken. Cover and cook 12 minutes. |
[Name] Carole's Crab Cakes [AuthorId] 29241 [AuthorName] Carole Whitmore [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-06T16:26:00Z [Description] This is one of those recipes where I just started adding and fooling with. Haven't disappointed anyone yet. Mom know you won't ever loose it. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1 -2", "6 -10", "1/2", "1", "2"] [RecipeIngredientParts] ["lump crabmeat", "eggs", "green pepper", "garlic", "mayonnaise", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 191.8 [FatContent] 3.5 [SaturatedFatContent] 0.8 [CholesterolContent] 119.4 [SodiumContent] 439.1 [CarbohydrateContent] 17.5 [FiberContent] 1.7 [SugarContent] 3.2 [ProteinContent] 21.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cube Wonder Bread. Add all ingredients and mix. If loose add more bread, if to dry add more mayo. Shape into patties. Dredge in flour seasoned with Old Bay Seasoning. Fry over medium heat until golden brown. Serve with a Remoulade Sauce. Great with cole slaw and fries. |
[Name] Chutney Meatballs [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-02-06T16:26:00Z [Description] Make and share this Chutney Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "3/4", "2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["italian sweet sausage", "eggs", "parmesan cheese", "oregano", "parsley", "chutney", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 43.1 [FatContent] 2.9 [SaturatedFatContent] 1.6 [CholesterolContent] 10.9 [SodiumContent] 72.0 [CarbohydrateContent] 2.2 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 100 meatballs [RecipeInstructions] Combine sausage, breadcrumbs, eggs, cheese, oregano, parsley, salt and pepper. Shape into small cocktail size balls (about 100]. Arrange on greased cookie sheet and bake at 400°F in a preheated oven for 10 minutes. While the meat balls are cooking, combine chutney and sour cream in a food processor until mixed but still lumpy. Heat sauce until hot, add meatballs and transfer to a chafing dish. |
[Name] Easy Chocolate Raspberry Cheesecake [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-06T16:26:00Z [Description] Make and share this Easy Chocolate Raspberry Cheesecake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/05/0/picXPE81I.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Raspberries", "Cheese", "Berries", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1", "1", "3", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["graham cracker crust", "cream cheese", "sweetened condensed milk", "egg", "lemon juice", "vanilla extract", "fresh raspberries", "frozen raspberries"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 430.3 [FatContent] 21.9 [SaturatedFatContent] 12.2 [CholesterolContent] 82.7 [SodiumContent] 231.8 [CarbohydrateContent] 52.2 [FiberContent] 1.6 [SugarContent] 46.0 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. With mixer, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla, mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes until center is almost set, cool. Top cheesecake with chocolate glaze (follows] and chill. Glaze-----------. In a small saucepan over low heat, melt 2 oz of semi-sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth, remove from heat. |
[Name] Caramel Nut Bars [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-06T16:26:00Z [Description] This recipe was given to me by my mother. It is quick to put together and tastes sinful (probably because it is!) [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1/2", "3/4", "24", "1", "1/4"] [RecipeIngredientParts] ["flour", "brown sugar", "egg", "margarine", "pecans", "walnuts", "sweetened condensed milk", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 5587.1 [FatContent] 256.6 [SaturatedFatContent] 58.5 [CholesterolContent] 363.4 [SodiumContent] 2832.9 [CarbohydrateContent] 767.2 [FiberContent] 14.6 [SugarContent] 537.8 [ProteinContent] 83.7 [RecipeServings] nan [RecipeYield] 1 13x9 [RecipeInstructions] ----CRUST-----. Preheat oven to 350°. Combine flour, sugar, and egg. Cut in 1/2 cup margarine until crumbly. Stir in nuts. Reserve 2 cups of this crumb mixture. Press remainder firmly on bottom of greased 9x13 inch pan. Bake 15 minutes. -----FILLING----. Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and 1/4 cup margarine. Pour over prepared crust and spread evenly. Top with reserved crumb mixture. Bake 20 minutes, or until bubbly. Cool and cut into small bars. Store loosely covered at room temperature. |
[Name] Great Salad Dressing [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-06T16:26:00Z [Description] Good on a salad, with veggie sticks, or to dip nuggets or strips. Anything you need a good sauce for. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "4", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["mayonnaise", "catsup", "Worcestershire sauce", "vinegar", "sugar", "salt", "paprika", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 125.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2089.7 [CarbohydrateContent] 31.9 [FiberContent] 0.7 [SugarContent] 27.9 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] Mix all ingredients well. Chill. |
[Name] Ooey Gooey Rich and Chewy Rocky Road Fudge Brownies [AuthorId] 24943 [AuthorName] Misty Bryant [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-07T08:46:00Z [Description] These brownies taste as good as they look!The frosting is rich and chocolatey. The marshmallows add the goo to the OOH! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1/2", "1/2", "1", "1", "1", "3", "2"] [RecipeIngredientParts] ["milk", "butter", "margarine", "vanilla extract", "powdered sugar", "pecans", "miniature marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6798.0 [FatContent] 294.8 [SaturatedFatContent] 100.8 [CholesterolContent] 255.4 [SodiumContent] 2680.2 [CarbohydrateContent] 1077.1 [FiberContent] 20.0 [SugarContent] 535.6 [ProteinContent] 48.0 [RecipeServings] nan [RecipeYield] 1 dozen bars [RecipeInstructions] Prepare brownie mix according to directions; stir in pecans. Spoon batter into greased 13x9x2 baking pan. Bake@ 350 for 25 minutes. Remove from oven and sprinkle marshmellows over hot brownies. Combine chocolate, 1/3 cup milk, and butter in heavy saucepan. Cook over low heat until melted, stir often. Remove from heat. transfer to lrg. mixing bowl. Add sugar and vanilla. Beat on low until smooth. (if frosting is too thick add 1 tsp milk until smooth]. Spread over brownies. Cool in pan on wire rack, and cut into bars. |
[Name] Marvelous Macaroni Chili [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-07T08:46:00Z [Description] A vegetarian pasta dish. The chili and macaroni taste like "down home" cooking. Nice flavor and textures. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Beans", "Tex Mex", "Southwestern U.S.", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "3 -4", "1", "1", "1", "1 1/2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["elbow macaroni", "canola oil", "onion", "green bell pepper", "celery", "garlic cloves", "stewed tomatoes", "red kidney beans", "whole corn", "chili powder", "dried oregano", "ground cumin", "black pepper", "salt"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 286.9 [FatContent] 3.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 541.6 [CarbohydrateContent] 56.0 [FiberContent] 10.4 [SugarContent] 10.7 [ProteinContent] 12.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni until al dente, about 6 minutes, and drain. In a large saucepan, heat oil and add the onion, bell pepper, celery, and garlic and cook for about 7 minutes, stirring occasionally. Stir in all the remaining ingredients and bring to a simmer. Reduce heat to medium-low and cook for 15 minutes. Add the macaroni and cook for 5 minutes over low heat. Remove from heat and let stand 5-10 minutes before serving. Serve with warm cornbread if desired. |
[Name] Caramel Pecan Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-07T08:46:00Z [Description] Make and share this Caramel Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Hanukkah", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/2", "3", "1/2", "1/4", "3"] [RecipeIngredientParts] ["brown sugar", "butter", "honey", "sugar", "heavy cream", "vanilla", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 754.1 [FatContent] 57.4 [SaturatedFatContent] 18.6 [CholesterolContent] 66.1 [SodiumContent] 241.7 [CarbohydrateContent] 62.9 [FiberContent] 4.1 [SugarContent] 50.9 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine sugars, butter, and honey in a heavy-bottom sauce pan. Cook over medium heat, and stir only until melted. Heat until mixture reaches 240 degrees F on a candy thermometer. Remove from heat and stir in heavy cream and pecans (mixture will bubble slightly]. Pour into pre-baked pie shell and bake for approximately 30-35 minutes. Cool. |
[Name] Buttery Beer Bread [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-07T08:46:00Z [Description] Make and share this Buttery Beer Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/05/6/picUfmk58.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/05/6/picfzLhu0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/05/6/picslWBYP.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "3 1/4", "3", "3", "2", "1/2"] [RecipeIngredientParts] ["beer", "flour", "sugar", "baking powder", "butter", "salt"] [AggregatedRating] 5.0 [ReviewCount] 50.0 [Calories] 1755.0 [FatContent] 11.6 [SaturatedFatContent] 5.4 [CholesterolContent] 20.1 [SodiumContent] 2341.4 [CarbohydrateContent] 338.6 [FiberContent] 11.0 [SugarContent] 13.7 [ProteinContent] 43.7 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Mix all ingredients except butter to form a sticky dough. Place in greased, covered bowl. Let rise for 1 hour. Pour into greased loaf pan. Smooth the top. Bake at 350* for 60 minutes. Brush with the melted butter the last 10 minutes of baking. |
[Name] Natalie's Meatloaf [AuthorId] 29713 [AuthorName] Karen [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-07T08:46:00Z [Description] This is my mom's recipe and we loved it so much because of the consistency oats gave to it rather than bread crumbs. Great leftover sandwiches. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["egg", "tomato sauce", "onion", "quick-cooking oats"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 81.2 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 35.2 [SodiumContent] 212.2 [CarbohydrateContent] 13.1 [FiberContent] 2.1 [SugarContent] 2.4 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend meat, egg, onion, tomato sauce, salt and pepper. Add oats to desired consistency. Bake 60-70 minutes at 350º in an ungreased 9x5x3 pan. |
[Name] Picante Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-07T08:46:00Z [Description] Make and share this Picante Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Lunch/Snacks", "Grains", "Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1/4", "1 1/4", "2", "1 -2", "1", "1", "2"] [RecipeIngredientParts] ["no-added-salt tomato paste", "vinegar", "water", "chili powder", "Chili Powder", "habanero pepper", "green pepper", "green onion", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 48.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 44.2 [CarbohydrateContent] 10.5 [FiberContent] 3.0 [SugarContent] 5.4 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 4 cups, approximately [RecipeInstructions] In electric blender or food processor, combine tomato paste, vinegar, water, chili powder and habanera peppers with seeds. Puree. Pour into storage container. Add remaining ingredients and mix well. Chill and serve. |
[Name] Party Time Sausage Cheese Balls [AuthorId] 24943 [AuthorName] Misty Bryant [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-07T08:46:00Z [Description] Make and share this Party Time Sausage Cheese Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "24", "3"] [RecipeIngredientParts] ["pork sausage", "onion", "celery", "garlic powder", "sharp cheddar cheese", "biscuit mix"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1181.4 [FatContent] 87.0 [SaturatedFatContent] 39.6 [CholesterolContent] 229.2 [SodiumContent] 2439.5 [CarbohydrateContent] 41.2 [FiberContent] 1.6 [SugarContent] 8.4 [ProteinContent] 56.1 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Preheat oven to 375°F. Mix all ingredients. Form into 1 inch balls. Bake on ungreased cookie sheet for 15 minutes, or until golden brown. |
[Name] Lobster Stuffed Artichoke [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-07T08:46:00Z [Description] Make and share this Lobster Stuffed Artichoke recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "2", "2", "1", "2", "2", "1/2", NA, NA] [RecipeIngredientParts] ["artichokes", "fresh lemon juice", "salt", "white vinegar", "lobster meat", "shallots", "fresh dill", "mayonnaise", "fresh lemon juice", "white pepper", "olive oil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.1 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 288.8 [SodiumContent] 2277.9 [CarbohydrateContent] 18.9 [FiberContent] 8.8 [SugarContent] 1.7 [ProteinContent] 43.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Part 1: Cut off the top 1/2 inch of artichokes, trim the stem and snip the leaf tips. Combine the ingredients from part 1 in a large saucepan, add the artichokes and enough water to cover, weigh them down with a few plates. Bring to a boil and continue to boil until a knife can easily penetrate the stems. Drain and cool. Part 2: Combine the mayo and lemon juice, dill, shallots, white pepper, and mix well. Add the lobster or seafood combo and stir to coat. Take the cooled artichokes and cut in half length wise. Remove the\"choke. \"brush the artichoke on all sides with olive oil and place on a preheated grill or under the broiler. Cook until warmed through but don't burn! Remove and fill the cavity with the filling. Sprinkle with cheese and serve. |
[Name] Wendy's Chili Recipe [AuthorId] 24943 [AuthorName] Misty Bryant [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-07T08:46:00Z [Description] My best friends brother-n-law worked for Wendy's fast food chain for several years, she gave me this recipe when she found out how much I love their chili. I was surprised to see how simple it was! Yummy to my Tummy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/1/hLWtkpq4SLKoYJ4NWqV2_wendys%20chili%20FULL-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/1/4sL1Q6lSpezipAmbDgvl-Wendys-Chili-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/1/01471137687.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/1/NNsSuMXpQt6ux2xNC7ql_wendys%20chili%20FULL-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/1/F5Y5fjCSTvWrA7xtfWrw_wendys%20chili%20FULL-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/1/4qSqMBPISGaKs41SEFpx-Wendys-Chili-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/1/xOvTCgUJRlaRexUlSSFH-Wendys-Chili-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/1/picVxrLFs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/1/XRfae91XSTSxmIj25zTa_wendys%20chili%20FULL-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/1/bcfcH1xbRPeHiFMZRqLu_wendys%20chili%20FULL-2.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["onion", "bell pepper", "stewed tomatoes", "tomato sauce", "pinto beans", "kidney beans", "Rotel diced tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 47.0 [Calories] 316.0 [FatContent] 13.9 [SaturatedFatContent] 5.3 [CholesterolContent] 52.2 [SodiumContent] 960.6 [CarbohydrateContent] 27.5 [FiberContent] 7.9 [SugarContent] 7.6 [ProteinContent] 21.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown Ground Chuck. Add all canned items, including juice, into large pot. Cook until onion and pepper are tender. Serve. Freezes nicely! |
[Name] Cowboy Chicken and Beans [AuthorId] 28397 [AuthorName] Alexis Mom [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-02-07T08:46:00Z [Description] Make and share this Cowboy Chicken and Beans recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Beans", "Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "garbanzo beans", "lima beans", "kidney beans", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.9 [FatContent] 7.7 [SaturatedFatContent] 4.2 [CholesterolContent] 19.8 [SodiumContent] 743.2 [CarbohydrateContent] 37.3 [FiberContent] 9.1 [SugarContent] 1.5 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. Spray 2 quart casserole with cooking spray. Mix chicken and beans. Pour into casserole. Bake uncovered 30 th 35 minutes or until hot and bubbly. Sprinkle with cheese and bake another 5 minutes or until cheese is melted. |
[Name] Awesome & Easy Pasta Salad [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-07T08:46:00Z [Description] Make and share this Awesome & Easy Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["16", "1", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["pasta", "green pepper", "red onion", "fresh mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.6 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 352.0 [CarbohydrateContent] 33.8 [FiberContent] 3.1 [SugarContent] 1.7 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook pasta until al dente; drain& rinse well under cold running water. Let cold pasta drain thoroughly in colander while preparing the remaining ingredients. Cut off the tops of the peppers& remove seeds. Cut into large bite-size pieces& set aside. Cut onion into pieces about the same size as the peppers. Combine drained pasta, peppers, onion, olives& mushrooms in a large bowl. Pour about 1/2 the bottle of dressing over all, and toss to coat. Cover bowl& refrigerate overnight. Before serving, pour remaining dressing over the pasta salad, toss thoroughly& serve. *NOTE:Other veggies of your choice can be added as well--carrot curls, cut green beans, peas, etc. |
[Name] Garlic Buttered Green Beans [AuthorId] 29713 [AuthorName] Karen [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-07T08:46:00Z [Description] I think this was originally from a Reiman publication. Another fine way to spice up plain old green beans. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/4/picsUrP7F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/4/picUdECl5.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "6", "2", "1 1/2", NA] [RecipeIngredientParts] ["fresh green beans", "frozen green beans", "fresh mushrooms", "butter", "margarine", "onion powder", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 131.8 [FatContent] 11.7 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 107.3 [CarbohydrateContent] 6.7 [FiberContent] 2.3 [SugarContent] 2.7 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook green beans in water to cover until crisp-tender. Meanwhile, in a skillet, saute mushrooms in butter until tender. Add onion and garlic powders. Drain beans, add to skillet and toss. Season with salt and pepper. |
[Name] Ranch Style Venison Steak [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-07T08:46:00Z [Description] Make and share this Ranch Style Venison Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Deer [Keywords] ["Wild Game", "Meat", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", NA, "1/4", "3", "1", "1", "1"] [RecipeIngredientParts] ["venison steak", "flour", "water", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 87.9 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 798.8 [CarbohydrateContent] 12.6 [FiberContent] 0.8 [SugarContent] 0.6 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pound steaks on both sides. Sprinkle with salt and pepper. Dust with flour. Heat oil in heavy skillet with tight fitting lid. Brown steaks on both sides. Add soup mix, water, and worcestershire sauce. Cover and simmer for 1 hour. |
[Name] Orange Creamsicle Salad [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-07T08:46:00Z [Description] A friend at work gave me this recipe. It is absolutely wonderful. Could be used either as a dessert or a salad. Recipe is easily doubled. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/6/xF3PyxAYQLWe9qTo8lOj_DSC_0232-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/6/p6wLBczQ4SKV7ZylU68d_DSC_0231-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/6/xKceobROSLw5xpZJbOOw_DSC_0228.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/6/63wvUNKYS9GMGW6j6pip_DSC_0230-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/6/picAzTJqg.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Healthy", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2 1/4", "1", "2"] [RecipeIngredientParts] ["tapioca pudding", "instant vanilla pudding", "water", "Cool Whip", "mandarin oranges"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 256.5 [FatContent] 7.5 [SaturatedFatContent] 6.3 [CholesterolContent] 0.0 [SodiumContent] 288.9 [CarbohydrateContent] 47.7 [FiberContent] 1.3 [SugarContent] 41.9 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine pudding mixes, Jello and water, stirring well. Cook over medium heat while stirring constantly until mixture comes to a boil. Cool to room temperature. Stir in Cool Whip and oranges. Chill well. NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant. It is not a mistake. |
[Name] Mushroom Croquettes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-07T08:46:00Z [Description] This is an excellent dairy lunch or side dish, with an Italian flavor. Use the best fresh mushrooms you can find. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Low Cholesterol", "Kosher", "Potluck", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "3", "1 3/4", "3", "1", "1/4", "1"] [RecipeIngredientParts] ["fresh white mushrooms", "onion", "garlic", "olive oil", "parmesan cheese", "egg", "ground black pepper", "alfredo sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 367.8 [FatContent] 14.9 [SaturatedFatContent] 2.8 [CholesterolContent] 44.9 [SodiumContent] 835.2 [CarbohydrateContent] 46.7 [FiberContent] 3.9 [SugarContent] 15.0 [ProteinContent] 14.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Trim mushroom stems. In the container of a food processor, combine 1 pound (about 6 cups] of the mushrooms, the onion and garlic. Pulse just until coarsely chopped. In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture. Cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove from heat. Spoon into a large bowl. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper. Form into ten 3-inch long croquettes. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper. Coat croquettes with bread crumbs. Slice remaining 1/2 pound mushrooms; set aside for later use. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot. Add sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot, about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired. |
[Name] Chicken Club Brunch Ring [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-07T08:46:00Z [Description] A tasty Pampered Chef recipe using a 13 or 15-inch round baking stone. (Fall/Winter 1997 Season's Best Recipe Collection The Pampered Chef) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/8/4DiJ6bNSfGoBOmQr1yHO_chicken-brunch-ring-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/8/duIKPkPcS1eUTc4KMpSp_chicken-brunch-ring-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/8/picsaigzP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/8/2sSMBOfJRWyvrx9MZjG5_chicken-brunch-ring-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/8/r5mPxuyzRlmfmirrcJ8k_chicken-brunch-ring-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/8/picPNPLgN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/8/picKrh9df.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/8/picCN8PMB.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Vegetable", "Meat", "Brunch", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "4", "1", "2", "1 -2", "1", "2"] [RecipeIngredientParts] ["mayonnaise", "Dijon mustard", "fresh parsley", "onion", "bacon", "swiss cheese", "plum tomato", "red bell pepper", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 295.1 [FatContent] 10.0 [SaturatedFatContent] 4.1 [CholesterolContent] 64.1 [SodiumContent] 390.7 [CarbohydrateContent] 32.1 [FiberContent] 2.8 [SugarContent] 3.6 [ProteinContent] 18.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. In a bowl, combine mayonnaise and mustard. Snip parsley. Chop onion. Add parsley and onion to mayonnaise mixture; mix well. In a 2 quart bowl, flake chicken with a fork. Chop bacon. Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well. Unroll crescent dough, separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone]. Scoop the chicken mixture evenly onto widest end of each triangle. Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered]. Slice tomatoes, cut slices in half. Place 1 tomato half over filling between openings of ring. Bake 20 to 25 minutes or until deep golden brown. Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese. Using a v-shaped cutter, cut around bell pepper. Separate halves; remove membrane and seeds. Fill with remaining mayonnaise mixture; place in center of ring. Arrange lettuce around the pepper. |
[Name] Cheddar Ale Pub Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-07T08:46:00Z [Description] Make and share this Cheddar Ale Pub Spread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/9/HFNQe5yTVWIFvtnTIGAb_DSC04808-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/9/kAtdGKSSyyS8NryCxzQh_DSC04812-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/9/oXmfo85KR8SRI7GZv6Qd_DSC04810-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/06/9/pic9RiCyB.jpg" ] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Grains", "Cheese", "Fruit", "Nuts", "Scottish", "European", "Potluck", "Spicy", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "8", "1/3", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["cheddar cheese", "cream cheese", "ale", "beer", "dry mustard", "cayenne pepper", "pecans", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 264.6 [FatContent] 24.2 [SaturatedFatContent] 11.9 [CholesterolContent] 61.1 [SodiumContent] 270.0 [CarbohydrateContent] 3.1 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 9.6 [RecipeServings] 8.0 [RecipeYield] 1 pound [RecipeInstructions] ["Place cheeses in food processor or blender, process until smooth.", "Gradually add ale, mustard and cayenne pepper.", "If mixture is soft, refrigerate until firm enough to hold shape.", "Mould into a disc shape (a sphere or ball!!].", "Combine pecans and parsley.", "Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.", "Place on a serving plate or board and surround with crackers or flatbreads.", "Slices of apple are nice with this too." ] |
[Name] Easy Snicker Pie [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2002-02-07T08:46:00Z [Description] Make and share this Easy Snicker Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "Kid Friendly", "Potluck", "Weeknight", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "12", "2", "1 3/4", "1"] [RecipeIngredientParts] ["graham cracker crust", "cream cheese", "milk", "milk", "chocolate instant pudding"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 369.1 [FatContent] 21.9 [SaturatedFatContent] 10.6 [CholesterolContent] 47.6 [SodiumContent] 406.1 [CarbohydrateContent] 38.5 [FiberContent] 1.0 [SugarContent] 22.9 [ProteinContent] 5.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Mix cream cheese and 1 Tbls milk in a bowl with wire whisk until smooth.", "Gently stir in 2 cups of whipped topping and chopped candy bars, set aside.", "Pour 1-3/4 cups of milk into another bowl.", "Add pudding mix.", "Beat with a wire whisk for 1 minute.", "Gently stir in 1/2 cup of whipped topping.", "Spread 1/2 of the pudding mixture on bottom of crust.", "Spread cream cheese mixture over pudding mixture.", "Top with remaining pudding mixture.", "Refrigerate 4 hours or until set.", "Garnish with whipped topping." ] |
[Name] Breakfast Hash Browns [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-07T08:46:00Z [Description] I find this recipe simple and the aroma mmmmm. The secret making hash browns is to partially cook the potatoes first so they do not discolor when you cook them. The cheese in this recipe helps them hang together so you get a golden cake of hash browns not just broken up bits. Boil your potatoes ahead of time and it will only take 10-15 minutes to finish them at breakfast [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/07/1/picTivqZz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/07/1/picH4ZDgu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/07/1/picVfBoxH.jpg"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Cheese", "Vegetable", "Canadian", "Free Of...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/4", NA, "1/2", "2", "2"] [RecipeIngredientParts] ["russet potato", "salt", "pepper", "cheddar cheese", "bacon", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 165.0 [FatContent] 6.6 [SaturatedFatContent] 3.6 [CholesterolContent] 17.6 [SodiumContent] 274.4 [CarbohydrateContent] 20.6 [FiberContent] 2.7 [SugarContent] 1.1 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil the potatoes until just barely tender, set aside to cool so you can handle them. Grate the potatoes. Spray a non stick skillet with veggie oil and place half the potatoes in it, sprinkle with salt& pepper. Top with cheddar, green onions& bacon. Add remaining potatoes, pat down. Turn heat to high and cook about 5 minutes, shaking pan to keep the potato cake loose. Using a spatula lift edges carefully to see when the bottom is golden brown. Place a plate over the skillet and invert the pan getting the potato cake out in one piece, brown side up on the plate. Spray the skillet with oil again and slide the potato cake back into the pan uncooked side down. Cook about another 5 minutes. Slide back onto a plate and cut into wedges. |
[Name] The Only Way Fried Chicken [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this The Only Way Fried Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "2", NA, "1", "1/2", "1/4"] [RecipeIngredientParts] ["frying chickens", "eggs", "water", "flour", "solid shortening", "butter"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 1089.7 [FatContent] 82.7 [SaturatedFatContent] 26.8 [CholesterolContent] 337.0 [SodiumContent] 336.7 [CarbohydrateContent] 24.0 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 59.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and pat the chicken dry. Beat eggs and water together. Put flour in paper bag. Salt and pepper the chicken. Dip chicken in egg. Shake the chicken in the bag with flour. Heat the shortning and butter until very hot, but not smoking. Add chicken pieces. Keep your burner on med hot; keep frying and turning until chicken juices run clear. Drain on paper towels. |
[Name] Diabetic Instant Cocoa Mix [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Diabetic Instant Cocoa Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "Lunch/Snacks", "Kid Friendly", "Kosher", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "10", "3/4"] [RecipeIngredientParts] ["Equal sugar substitute", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 125.5 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 6.0 [SodiumContent] 161.6 [CarbohydrateContent] 19.6 [FiberContent] 1.8 [SugarContent] 16.7 [ProteinContent] 11.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder, Equal and, if desired, cinnamon. Cover and store in an airtight container. For each serving, in a heat-proof mug add 3/4 cup boiling water to 1/3 cup cocoa mix. Stir to dissolve. |
[Name] Pecan Chicken with Banana Salsa [AuthorId] 20140 [AuthorName] kyle martin [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Pecan Chicken with Banana Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Fruit", "Vegetable", "Nuts", "Meat", "Caribbean", "Asian", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["6", "3", "1/2", "1", "1/2", "1 1/2", "1/2", "3", "3", "1/3", "1 -2", "3", "2", "1/4", "1/8", "3"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "Dijon mustard", "all-purpose flour", "egg", "milk", "pecans", "bananas", "yellow bell pepper", "jalapeno chile", "fresh cilantro", "brown sugar", "salt", "fresh ground pepper", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 521.2 [FatContent] 20.1 [SaturatedFatContent] 3.3 [CholesterolContent] 109.4 [SodiumContent] 541.2 [CarbohydrateContent] 53.0 [FiberContent] 4.8 [SugarContent] 16.0 [ProteinContent] 33.6 [RecipeServings] 6.0 [RecipeYield] 6 chicken breasts [RecipeInstructions] -Heatoven to350 degrees. Brush chicken with mustard. Place flour in small shallow bowl. In another small shallow bowl, whisk together egg and milk. I another small shallow bowl, stir together bread crumbs and pecans. -Dipchicken in flour mixture; shake of excess. Dip in egg mixture, dip in bread crumb mixture. -Line17*12*1 inch baking sheet with foil. Heat oil in large skillet over medium-high heat until hot. Cok chicken in batches, if necessary, 3 to 4 minute or until lightly brown, turning once. lace on baking sheet, bake 15 to 20 minutes or until no longer pink in center. -Meanwhile,in medium bowl, stir together all salsa ingredients. Serve chicken topped with salsa. |
[Name] Bountiful Brunch Pizza [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-07T08:47:00Z [Description] A tasty Pampered Chef recipe using a 15" round baking stone. (Fall/Winter 1997 Season's Best Recipe Collection by The Pampered Chef) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/07/5/picsiLWd9.jpg" [RecipeCategory] Breakfast [Keywords] ["Cheese", "Vegetable", "Brunch", "Microwave", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "7", "1/2", NA, "4", "1/4", "1/2", "1/4", "6"] [RecipeIngredientParts] ["hash browns", "egg", "eggs", "milk", "ham", "green bell pepper", "fresh mushrooms", "green onion", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 335.9 [FatContent] 19.3 [SaturatedFatContent] 6.3 [CholesterolContent] 194.7 [SodiumContent] 574.7 [CarbohydrateContent] 25.6 [FiberContent] 2.4 [SugarContent] 1.6 [ProteinContent] 14.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Cover 15\" Round Baking Stone with sheet of Parchment Paper. For crust, combine potatoes, egg, salt, and pepper in a 2 quart bowl; mix well. Spread potato mixture into a 14\" circle on prepared stone; pat down with spatula. Bake 10 minutes; remove from oven. For egg topping, whisk eggs and milk in a 1 quart bowl. Season with salt and pepper. Microwave on high 3 minutes; stir. Microwave an additional 3 minutes; stir. Spread the cooked egg mixture evenly over the potato crust. Chop ham and bell pepper. Slice mushrooms and green onion. Sprinkle ham, bell pepper, mushrooms, onions, and cheese over the eggs. Bake 10 minutes. Cut as you would a pizza and serve. |
[Name] Easy Chocolate Banana Cream Pie [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Easy Chocolate Banana Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "Weeknight", "No Cook", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "8", "1/2", "2", "1/2"] [RecipeIngredientParts] ["instant vanilla pudding", "milk", "vanilla", "bananas"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 305.2 [FatContent] 12.8 [SaturatedFatContent] 6.3 [CholesterolContent] 27.4 [SodiumContent] 395.4 [CarbohydrateContent] 45.2 [FiberContent] 1.5 [SugarContent] 30.3 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, combine pie filling, milk, vanilla and half of the whipped topping. Mix on low speed until well blended. Increase speed and beat until thick, about 2 minutes. Pour 1/3 of the mixture into crust. Layer sliced bananas on top reserving 1/2 the bananas for garnish. Pour remaining filling into crust, chill 2 hours. Garnish with remaining bananas, whipped topping and drizzle with chocolate syrup. |
[Name] Crepes With Orange Syrup [AuthorId] 18510 [AuthorName] Meryl [CookTime] PT12M [PrepTime] PT40M [TotalTime] PT52M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Crepes With Orange Syrup recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Fruit", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "3", "2", "2", "1/2", "1/2", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["salt", "unsalted butter", "eggs", "milk", "sugar", "vanilla extract", "orange marmalade", "water", "Grand Marnier", "orange", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.9 [FatContent] 9.7 [SaturatedFatContent] 5.1 [CholesterolContent] 127.3 [SodiumContent] 188.4 [CarbohydrateContent] 58.7 [FiberContent] 1.7 [SugarContent] 24.0 [ProteinContent] 10.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place flour in a large bowl and make a well in the center.", "Pour the eggs into the center, then beat with a wire whisk. Mix well.", "Add the milk very gradually, and blend completely.", "Add the butter, salt, vanilla and sugar and mix until thoroughly incorporated. The batter will be thin.", "Set aside and let it sit for 30 minutes.", "Heat a flat non-stick pan over medium or medium/high.", "Ladle 1/4 cup portions of the batter into the pan, or pour from a measuring cup.", "Cook each crepe 1-2 minutes per side.", "When the crepes are done, roll them up, and place on serving plate.", "In a small saucepan, mix the water, 2 tsp sugar, and marmalade together. Heat over low heat and bring to a simmer. Reduce the liquid until it becomes a thin syrup.", "Drizzle the crepes with syrup and garnish with orange slices.", "In another small saucepan, heat the orange liqueur until small bubbles form (do not boil], then carefully light with a long match. Caution: keep face away from the pan. Carefully pour liqueur over the crepes before the flames die out." ] |
[Name] Baked Tomato Heaven [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-07T08:47:00Z [Description] So delicious and colorful you could serve this as a main dish using large beefsteak tomatoes with double or triple filling. Your dinner guests will think they have died and gone to heaven! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2", "2", "6", "1/2", NA] [RecipeIngredientParts] ["bacon", "onion", "fresh spinach", "sour cream", "tomatoes", "swiss cheese", "salt"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 135.1 [FatContent] 9.2 [SaturatedFatContent] 4.7 [CholesterolContent] 21.9 [SodiumContent] 125.4 [CarbohydrateContent] 9.0 [FiberContent] 2.9 [SugarContent] 4.8 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook bacon until crisp, drain and crumble. Sauté onion in 2 tablespoons of bacon drippings until transparent. Add spinach, and cook until wilted. Stir in bacon, sour cream, and hot sauce,and remove from heat. Slice off tomato tops and remove centers. Salt insides lightly and fill with spinach mixture. Top with cheese and place in a shallow baking dish. Bake in a preheated 375 degree oven for 20 minutes. |
[Name] Three-Cheese Green Chile Spread [AuthorId] 18510 [AuthorName] Meryl [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-07T08:47:00Z [Description] This is very good! It's ultra thick, so I thinned it out with extra sour cream and a little milk. Also, it's not hot/spicy, so I added more hot sauce and chili powder to taste. I omitted the Monterey Jack and used about 7 1/2 oz of cheddar, a mixture of Cabot extra sharp and Dubliner, plus I doubled the green chiles. |
[Name] Great Pumpkin Dessert [AuthorId] 29713 [AuthorName] Karen [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Great Pumpkin Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "3/4", "3", "1", "1"] [RecipeIngredientParts] ["pumpkin", "evaporated milk", "pumpkin pie spice", "butter", "eggs", "sugar", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 481.0 [FatContent] 26.2 [SaturatedFatContent] 10.4 [CholesterolContent] 86.1 [SodiumContent] 430.0 [CarbohydrateContent] 56.9 [FiberContent] 1.4 [SugarContent] 35.9 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 12-16 Bars [RecipeInstructions] Mix pumpkin, milk, eggs and sugar. Add spice. Transfer to a greased 9 x 13 baking dish. Sprinkle with dry cake mix and drizzle with melted butter. Top with walnuts. Bake at 350º for 1 hour or until knife inserted near center comes out clean. Serve with ice cream or whipped cream. |
[Name] Mexican Manicotti [AuthorId] 29713 [AuthorName] Karen [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-07T08:47:00Z [Description] Yummy combo between Italian and Mexican. This is from my friend Alissa. The pasta can be stuffed up to 12 hours in advance and put in the refrigerator. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/08/1/picaX2tOO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/08/1/piclXFQjR.jpg"] [RecipeCategory] Mexican [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "10", "1", "1", "8", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["monterey jack cheese", "water", "tomato sauce", "sour cream", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 422.8 [FatContent] 26.9 [SaturatedFatContent] 16.0 [CholesterolContent] 72.3 [SodiumContent] 1571.9 [CarbohydrateContent] 22.9 [FiberContent] 6.6 [SugarContent] 7.4 [ProteinContent] 23.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine 1 1/2 cup cheese and refried beans. Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells. Meanwhile, in microwave safe dish, combine water, enchilada sauce and tomato sauce. Microwave on HIGH until mixture is steaming hot (about 5-6 minutes]. Pour about 1/2 the sauce into a 9x13 pan. Place uncooked stuffed tubes in pan, turning each to coat with sauce. Top with remaining sauce. Cover and bake at 375ºF for 20 minutes. Then turn shells over. Continue baking, covered, for 20 minutes. Uncover, top with remaining cheese. Bake 4-5 minutes longer or until cheese is melted. Dollop with sour cream and sprinkle with onions and olives. |
[Name] taco harris [AuthorId] 30521 [AuthorName] melissa harris [CookTime] PT30M [PrepTime] PT3M [TotalTime] PT33M [DatePublished] 2002-02-07T08:47:00Z [Description] We love this bc it is something quick and easy. We made up this meal by having a few items and we didn't have the lettuce or tomato i had forgotton it so we threw this together. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "High Protein", "High In...", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1", NA] [RecipeIngredientParts] ["hamburger", "cheese", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 787.1 [FatContent] 45.0 [SaturatedFatContent] 19.4 [CholesterolContent] 156.2 [SodiumContent] 1218.7 [CarbohydrateContent] 41.9 [FiberContent] 6.1 [SugarContent] 0.5 [ProteinContent] 53.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] fry your hamburger when it is done add your taco seasoning sauce as you would when making tacos. when this is done add your can of refried beans mix up very well. Use a cookie sheet and spread out your chips put your taco mixture on top of the chips and then add your cheese we like it very cheesy that is why i said 2 bags of cheese. throw in the oven at 350 until the cheese is all melted all together it probaly takes about 30 min. to prepare and cook. |
[Name] Lamb Stew [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Lamb Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lamb/Sheep", "Meat", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", NA, "1", NA, "3", "6", "3"] [RecipeIngredientParts] ["lamb shoulder", "flour", "shortening", "onion", "hot water", "carrots", "potatoes", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 930.7 [FatContent] 52.6 [SaturatedFatContent] 22.1 [CholesterolContent] 163.7 [SodiumContent] 195.7 [CarbohydrateContent] 68.5 [FiberContent] 10.1 [SugarContent] 8.8 [ProteinContent] 46.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dredge the lamb meat in flour. Salt and pepper to taste. Heat oil in dutch oven. Add the lamb and cook and stir until brown. Add onions, Cook and stir 1 minute. Cover with hot water. Simmer for 1-1/2 hours. Add carrots, and potatoes. Cook 30 more minutes. Add tomatoes, cook 10 more minutes. Thicken the liquid if you like. |
[Name] Peanut Butter and Jelly Cookies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Peanut Butter and Jelly Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Kosher", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "1", "1", "1 1/2", "1/4", "1", "2/3"] [RecipeIngredientParts] ["butter", "light brown sugar", "creamy peanut butter", "pure vanilla extract", "all-purpose flour", "salt", "unsalted dry roasted peanuts"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 100.8 [FatContent] 5.6 [SaturatedFatContent] 2.1 [CholesterolContent] 11.9 [SodiumContent] 50.1 [CarbohydrateContent] 11.4 [FiberContent] 0.7 [SugarContent] 5.0 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 375 degrees F. Using an electric mixer, cream the butter and sugar in a medium bowl. Beat in the peanut butter, egg yolk and vanilla. Stir in the flour and salt. Form the dough into 1-inch balls. Roll them in peanuts and place about 2 inches apart on a large cookie sheet. Bake the cookies for 5 minutes. Using a small melon baller or your thumb (but be careful not to burn yourself], make a deep indentation in the center of each cookie so that it will flatten slightly. With the melon baller, spoon about 1 teaspoon of the preserves into each cookie. DO NOT OVERFILL OR YOU'LL BE SORRY! Bake for about 15 minutes longer, until the cookies are golden and cracked. Transfer to a rack to cool completely. |
[Name] Stuffed Jumbo Shells [AuthorId] 18391 [AuthorName] najwa [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Stuffed Jumbo Shells 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/19/08/5/picfOXDDx.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Pasta Shells", "Poultry", "Cheese", "Meat", "Kid Friendly", "Weeknight", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "2", "1", "1/2", "1", "15", "4", "4", "1/4", "1/4", "1/2", "1/2", "1/4", "1 3/4", "2", "1"] [RecipeIngredientParts] ["jumbo pasta shells", "butter", "boneless skinless chicken breast halves", "onion", "egg", "light ricotta cheese", "part-skim mozzarella cheese", "fat-free cheddar cheese", "dried oregano", "dried basil", "dried parsley", "salt", "pepper", "tomato sauce", "mushrooms", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 620.2 [FatContent] 20.4 [SaturatedFatContent] 11.1 [CholesterolContent] 146.2 [SodiumContent] 1809.2 [CarbohydrateContent] 59.8 [FiberContent] 4.1 [SugarContent] 11.1 [ProteinContent] 49.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Cook pasta according to package directions, drain. Melt the butter in a large skillet, add chicken and onion, and cook until chicken is done, about 7-9 minutes. Stir in breadcrumbs, and remove from heat. In a bowl, combine egg, ricotta, half the mozzarella and half the cheddar, spices, salt and pepper. Add the chicken mixture. Fill shells and place in a 11x7 inch pan. Combine tomato sauce, mushrooms, mozzarella and cheddar; pour mixture over shells. Sprinkle with parmesan if using. I like to sprinkle with more mozzarella as well. Cover and bake for 45 minutes to 1 hour. |
[Name] Yeast Strudel Dough [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT1H [PrepTime] PT8H [TotalTime] PT9H [DatePublished] 2002-02-07T08:47:00Z [Description] I submitted this recipe in answer to a request. I have not tried it. It is from "A World of Breads" by Dolores Casella [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "German", "European", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/8", "1/2", "3", "1"] [RecipeIngredientParts] ["flour", "butter", "margarine", "salt", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3196.1 [FatContent] 225.1 [SaturatedFatContent] 137.0 [CholesterolContent] 1168.0 [SodiumContent] 1693.4 [CarbohydrateContent] 248.0 [FiberContent] 9.9 [SugarContent] 1.4 [ProteinContent] 48.6 [RecipeServings] nan [RecipeYield] 1 large strudel or two small [RecipeInstructions] Cut the flour, butter, and salt together as for pastry. Have the sour cream and egg yolks at room temperature. Dissolve the yeast in the sour cream and add to the flour-butter mixture along with the egg yolks. Stir all together and knead with the hands until mixture is smooth. Brush the dough with butter and chill for 8 hours, or overnight. When ready to use, place the dough on a lightly floured board, pat it down, and then turn it over so that both sides are floured. Using a rolling pin, roll the dough as thin as possible. It will make a long, very thin sheet of dough which may be cut in two to make two Strudels. Spread dough with filling, keeping filling short of the edges. Fold sides of dough over the filling, then roll the dough carefully and seal the edges so that the filling does not seep out. Lift the roll carefully and place in a buttered shallow baking pan. Bake at 350 degrees for 50 to 60 minutes, or until browned and done. |
[Name] Milk Chocolate Popcorn [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-02-07T08:47:00Z [Description] This copy cat recipe from Nestle's Kitchens makes a crispy chocolate coating for peanuts and popcorn. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/08/7/picSmWDKk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/08/7/picw5NmzC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/08/7/picp6gH7I.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "2 1/2", "1 3/4", "1", "1/4"] [RecipeIngredientParts] ["salted peanuts", "corn syrup", "butter"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 373.7 [FatContent] 24.8 [SaturatedFatContent] 5.4 [CholesterolContent] 9.5 [SodiumContent] 356.4 [CarbohydrateContent] 33.0 [FiberContent] 4.3 [SugarContent] 9.4 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 14 cups [RecipeInstructions] ["Preheat oven to 300F degrees.", "Grease a large roasting pan.", "Combine popcorn and nuts in prepared roasting pan.", "Combine morsels, corn syrup and butter in a medium, heavy-duty saucepan.", "Cook over medium heat, stirring constantly, until mixture boils.", "Pour over popcorn and toss well to coat.", "Bake, stirring frequently for 30 to 40 minutes.", "Loosen popcorn from pan and allow to cool slightly in pan.", "Remove to a wax paper lined cookie sheet to cool completely.", "Keeps for two weeks in an airtight container in the fridge-yeah, right!" ] |
[Name] Chili-Lemon Butter [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Chili-Lemon Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Scottish", "European", "Very Low Carbs", "Low Protein", "Free Of...", "Spicy", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "3", "3", "3"] [RecipeIngredientParts] ["butter", "lemon juice", "lemons, rind of"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 103.4 [FatContent] 11.5 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 81.9 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] 9 1/2 ounces, approximately [RecipeInstructions] Mix ingredients in small bowl until well blended. Store refrigerated. Experiment- use it to replace part or all of the butter called for in recipes! |
[Name] Ice Queen [AuthorId] 30540 [AuthorName] Darilynn [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Ice Queen 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/19/08/9/picsB3xOM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/08/9/pic2Sm30C.jpg"] [RecipeCategory] Beverages [Keywords] ["Canadian", "Scandinavian", "Russian", "European", "Summer", "Winter", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["vanilla vodka", "Chambord raspberry liquor", "blue curacao", "ginger ale", "cherries"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 64.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake Alcohol with Ice. Pour into chilled Cocktail Glass. Splash of Ginger Ale. Drop in Cherry. |
[Name] Honey Lime Chicken [AuthorId] 29713 [AuthorName] Karen [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Honey Lime Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "4"] [RecipeIngredientParts] ["honey", "soy sauce", "lime juice", "boneless skinless chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 281.5 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 75.5 [SodiumContent] 1478.2 [CarbohydrateContent] 37.5 [FiberContent] 0.3 [SugarContent] 35.5 [ProteinContent] 27.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix first three ingredients in a plastic bag or shallow dish. Marinate chicken at least 45 minutes before grilling or baking. |
[Name] Cottage Pie (authentic Irish recipe) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Cottage Pie (authentic Irish recipe) 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/19/09/1/picP4YKfa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/09/1/piczu1yMl.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Grains", "Fruit", "Vegetable", "Meat", "European", "Kid Friendly", "Free Of...", "Weeknight", "St. Patrick's Day", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1/2", "1/4", "1", NA, "5", "1"] [RecipeIngredientParts] ["ground beef", "onions", "tomatoes", "bouillon", "thyme", "sage", "parsley", "potatoes", "butter", "bacon fat"] [AggregatedRating] 4.5 [ReviewCount] 23.0 [Calories] 524.7 [FatContent] 27.2 [SaturatedFatContent] 10.5 [CholesterolContent] 107.9 [SodiumContent] 258.0 [CarbohydrateContent] 36.4 [FiberContent] 5.0 [SugarContent] 4.0 [ProteinContent] 32.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Pre-heat oven to 375 degrees.", "Brown the beef in oil.", "Remove from pan and set aside.", "Drain most of the accumulated fat from the pan.", "Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes.", "Add broth and stir in herbs and seasonings.", "Return brown meat to skillet and continue cooking for 5 minutes.", "Transfer all ingredients to an ovenproof casserole.", "Top with mashed potatoes (scoring them with a fork.] Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes." ] |
[Name] Easy Enchiladas [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Easy Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "2", "8", "1", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "cheddar cheese", "monterey jack cheese", "8-inch flour tortillas", "salsa"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 862.6 [FatContent] 41.2 [SaturatedFatContent] 19.3 [CholesterolContent] 133.0 [SodiumContent] 2033.7 [CarbohydrateContent] 73.9 [FiberContent] 5.3 [SugarContent] 9.1 [ProteinContent] 48.5 [RecipeServings] 4.0 [RecipeYield] 8 Enchiladas [RecipeInstructions] ["Preheat oven to 350°F.", "Brown the meat in a heavy nonstick skillet over medium high heat.", "Drain excess drippings.", "Combine meat with onion and 2/3 cup cheese.", "Warm the tortillas according to package directions to soften.", "Put some filling down the middle of each tortilla and roll up.", "Place the enchiladas in a 9”x13” baking dish.", "Combine the soups and salsa in a bowl.", "Pour over enchiladas and spread evenly.", "Sprinkle with remaining cheese.", "Bake about 20 minutes or until heated through, bubbly and cheese has melted." ] |
[Name] Campbell's Easy Beef Teriyaki [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-07T08:47:00Z [Description] Make and share this Campbell's Easy Beef Teriyaki recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Meat", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "16", "4"] [RecipeIngredientParts] ["boneless beef top sirloin steak", "soy sauce", "brown sugar", "rice"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1007.9 [FatContent] 22.9 [SaturatedFatContent] 8.1 [CholesterolContent] 76.0 [SodiumContent] 566.1 [CarbohydrateContent] 158.6 [FiberContent] 2.8 [SugarContent] 3.5 [ProteinContent] 35.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] SLICE beef into very thin strips. In medium skillet over medium-high heat, heat oil in skillet. Add beef and stir-fry until browned and juices evaporate. ADD soup, soy sauce and sugar. Heat to a boil. Reduce heat to medium. Add vegetables. Cover and cook 5 minutes until vegetables are tender-crisp, stirring occasionally. Serve over rice. |
[Name] Pub Mustard [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-07T08:47:00Z [Description] This is an easy-to-prepare British condiment that is good with hot dogs, hamburgers, sausage, cold cuts, or as an accompaniment to cheese. Use it in any recipe that calls for prepared mustard. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grains", "Scottish", "Welsh", "European", "Vegan", "Potluck", "Spicy", "< 15 Mins", "For Large Groups", "Canning", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "12"] [RecipeIngredientParts] ["dry mustard", "brown sugar", "salt", "turmeric", "ale"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 41.6 [FatContent] 1.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 74.5 [CarbohydrateContent] 5.5 [FiberContent] 0.8 [SugarContent] 3.7 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 2 cups, approximately [RecipeInstructions] Combine mustard, brown sugar, salt and turmeric in blender or food processor and mix well. With the machine running, add beer in a slow, steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down the sides of the work bowl. Transfer to jars with tight-fitting lids. Store in cool, dark place. |
[Name] Chocolate Muffins [AuthorId] 16334 [AuthorName] Cas7721 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-07T08:51:00Z [Description] This is 3 recipes in 1, adapted for my daughter. I substituted sugar for syrup, etc, but you can substitute it right back again if there are certain things you can eat! As it stands the recipe is wheat, gluten, dairy and sugar free. It's a great recipe to get the kids to help with too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/09/5/picI893R8.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Beans", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/4", "1/2", "1/2", "1 1/2", "1 1/2", "1/4 - 1/2"] [RecipeIngredientParts] ["butter", "soy margarine", "maple syrup", "golden syrup", "eggs", "banana", "coffee", "baking powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 117.7 [FatContent] 3.0 [SaturatedFatContent] 1.5 [CholesterolContent] 40.3 [SodiumContent] 73.3 [CarbohydrateContent] 22.0 [FiberContent] 0.6 [SugarContent] 17.7 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] 'Cream'together butter and syrup. Beat egg whites until stiff, and egg yolks to make a creamy consistancy. Add egg yolks to syrup mix, along with all other ingredients except egg whites. Mix well, adding however much cocoa you desire. Fold in egg whites. Preheat moderate oven. Lightly coat muffin tin (greased or non-stick] with cocoa dust (unless using paper patty pans]. Spoon in mixture and bake 20 minutes. |
[Name] Do It Yourself Homemade Worcestershire Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT720H [PrepTime] PT20M [TotalTime] PT720H20M [DatePublished] 2002-02-07T10:44:00Z [Description] One of the best Worcestershire Sauce recipes I have found yet. If sodium content is a concern, use a product such as Morton's "Lite Salt" (50% lower sodium than salt) in place of the salt. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grains", "Fruit", "Vegetable", "Scottish", "European", "Free Of...", "Spicy", "Weeknight", "For Large Groups", "Inexpensive"] [RecipeIngredientQuantities] ["1", "6", "2", "3", "3", "1", "2", "4", "1", "2", "1", "12", "1", "1"] [RecipeIngredientParts] ["olive oil", "garlic", "black pepper", "water", "distilled white vinegar", "molasses", "dark corn syrup", "anchovy fillet", "cloves", "salt", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 26.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.2 [SodiumContent] 72.5 [CarbohydrateContent] 6.4 [FiberContent] 0.1 [SugarContent] 2.9 [ProteinContent] 0.1 [RecipeServings] 128.0 [RecipeYield] 8-9 cups [RecipeInstructions] In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic. Sauté until translucent, 5 to 8 minutes. Add all other ingredients, and bring to a boil. Turn heat down, and simmer 1 hour. Strain through a double thickness of cheesecloth and store in a wooden cask, if possible. This is best if allowed to mature in a cool, dark place for about a month before using. |
[Name] Basic Dessert Crepes Batter [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2002-02-07T10:44:00Z [Description] This recipe can be used for all your dessert crepes. You can cook them fresh and use them or better yet make a batch, wrap them in plastic, then foil and freeze them for future use. Have wax paper between the crepes. Dessert fillings will be posted separately. I say 20 crepes this depends on the size and how thin you pour them.Mine are almost paper thin and about the size of a large side plate [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/09/7/picMJfjRV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/09/7/rQ2LcRBYRG25DCkbU278_IMG_4067.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/09/7/zRO0Wy2R0mweQdIdmuQ7_IMG_4066.JPG"] [RecipeCategory] Dessert [Keywords] ["Canadian", "Weeknight", "Freezer", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["eggs", "flour", "sugar", "milk", "water", "butter"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 54.8 [FatContent] 2.0 [SaturatedFatContent] 1.0 [CholesterolContent] 40.4 [SodiumContent] 25.5 [CarbohydrateContent] 6.7 [FiberContent] 0.2 [SugarContent] 1.3 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 20 Crepes [RecipeInstructions] ["Put all the ingredients in your blender and blend for 1 minute.", "Scrap down the sides and blend for an additional minute or until smooth.", "Refrigerate for 1 hour.", "To Cook:", "A- Use an upside down crepe pan and follow instructions or.", "B- Use a non stick skillet.", "You do not have to use additional oil or fat.", "Pour a little batter in the pan, just pour in enough batter so it will thinly coat your pan, tilt the pan to spread the batter evenly on the bottom of the pan Cook over medium heat for a couple of minutes until the bottom is light brown, flip and cook for a few seconds more Remove from heat and stack on a plate with wax paper between them." ] |
[Name] Stove-Top Tuna Casserole [AuthorId] 26512 [AuthorName] Denise [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-07T10:44:00Z [Description] Make and share this Stove-Top Tuna Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/09/8/piceA78xa.jpg" [RecipeCategory] Tuna [Keywords] ["Kid Friendly", "< 30 Mins", "Oven", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1 1/2"] [RecipeIngredientParts] ["Velveeta shells and cheese dinner", "albacore tuna", "frozen broccoli", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 244.8 [FatContent] 18.6 [SaturatedFatContent] 10.0 [CholesterolContent] 44.5 [SodiumContent] 763.5 [CarbohydrateContent] 7.4 [FiberContent] 1.1 [SugarContent] 1.8 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare Shells& cheese as directed. When finished cooking, transfer to a large skillet. Add soup, tuna and broccoli and stir well. Top with cheese and cover with lid, simmering until cheese is melted. |
[Name] Chinese Egg Roll Wrap [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2002-02-07T10:44:00Z [Description] I have not put a recipe for the filling but there are many recipes here on recipezaar. Check out Bergie's Dim Sum recipes and many others [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/09/9/pic0fpuIw.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Asian", "Healthy", "Weeknight", "Freezer", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1 1/8", "1/2", "1/2"] [RecipeIngredientParts] ["egg", "water", "cornstarch", "flour", "salt", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 59.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 17.6 [SodiumContent] 103.6 [CarbohydrateContent] 11.6 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 12-14 Wraps [RecipeInstructions] Place all the ingredients in a blender, blend for 1 minute. Scrape down the sides, blend for a few seconds more until smooth. Refrigerate for 1 hour. To Cook-----------------. A- Use upside down crepe pan& follow instructions or B- Use a non stick skillet, you do not need oil or additional fat on the pan. Pour a little batter in the pan, tilt the pan and turn the pan to spread an even thin layer of batter on the bottom of the pan. Cook over medium heat for a minute or two (these wraps will not be brown when they are cooked but will brown when you fill and fry them later]. Flip the wrap and cook second side for a few seconds. When freshly cooked these are very easy to fill and fold, I recommend to have your filling ready and fill each one as it comes off the pan. Filling suggestion available under Chinese recipes here on Zaar. You may now continue to fry the egg rolls or wrap them in plastic wrap& foil and freeze them for future use. |
[Name] ILI (-CH) [AuthorId] 28671 [AuthorName] Recipewrestler [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-07T10:44:00Z [Description] Don't look for any CH here! I don't like hot seasonings, never will. This is a wonderful, quick, very tasty, no-alarm chili. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Meat", "Kid Friendly", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1", "2", "1", "2", "1", "2", "1/2", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["yellow onion", "celery", "mushroom", "diced tomatoes", "pinto beans", "garlic", "Worcestershire sauce", "water", "dried basil", "parsley", "oregano", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 698.4 [FatContent] 17.7 [SaturatedFatContent] 6.0 [CholesterolContent] 113.7 [SodiumContent] 1035.2 [CarbohydrateContent] 81.5 [FiberContent] 22.1 [SugarContent] 6.9 [ProteinContent] 55.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large frying pan, brown ground chuck, drain. Add onion, celery, mushrooms and garlic to beef. Cook and stir for several minutes, on medium heat. Place above mixture in a large saucepan. Add soup, tomatoes, beans, water and seasonings. Stir well, cover and simmer for 20 minutes. Serve in soup mugs, garnished with shredded cheddar or colby. Garlic bread or Texas toast goes nicely with this soup. |
[Name] Chocolate Dessert Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2002-02-07T10:44:00Z [Description] Use this crepe for an elegant easy dessert. Fill the crepe with whipped cream, fresh strawberries (or other fresh fruit), add some chocolate curls and there you are. Make these in advance - make the batter the night before and have it ready when you want to make them or better yet cook the crepes have wax paper between them, wrap in plastic wrap the foil and freeze them. They are good for 5 months. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/10/1/Jj5MsmydQCOmgagShSSU_choc crepes SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/10/1/u1VOvnuSyqAMJim3b91e_choc crepes SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/10/1/wXiLfR1cQaCeSO8bMXIz_choc crepes SITE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/10/1/picqJTQzW.jpg" ] [RecipeCategory] Dessert [Keywords] ["Canadian", "Weeknight", "Freezer", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "1 1/4", "2"] [RecipeIngredientParts] ["eggs", "flour", "sugar", "buttermilk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 63.0 [FatContent] 2.4 [SaturatedFatContent] 1.2 [CholesterolContent] 35.1 [SodiumContent] 41.1 [CarbohydrateContent] 7.9 [FiberContent] 0.3 [SugarContent] 2.3 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 18-22 Crepes [RecipeInstructions] ["Put all the ingredients in your blender, blend 1 minute.", "Scrape down the sides, blend a few seconds or until smooth.", "Refrigerate 1 hour.", "To Cook:", "A- Use upside down crepe pan and follow instructions OR.", "B-Use a non stick skillet-you do not need oil or other fat on the pan.", "Pour a small amount of batter in the pan then tilt and turn the pan so you spread the batter evenly over the bottom of the pan Cook over medium heat until the bottom is lightly browned, flip and cook for a few seconds Remove from the pan and stack with a piece of wax paper between the crepes." ] |
[Name] Teensters Chili Dog Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-07T10:44:00Z [Description] Make and share this Teensters Chili Dog Crepes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Cheese", "Vegetable", "Meat", "Canadian", "Broil/Grill", "< 15 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["10", "10", "1", "1", "2"] [RecipeIngredientParts] ["onion", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 262.6 [FatContent] 20.3 [SaturatedFatContent] 9.3 [CholesterolContent] 44.2 [SodiumContent] 944.5 [CarbohydrateContent] 8.4 [FiberContent] 2.0 [SugarContent] 0.9 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] 10 Crepe Dogs [RecipeInstructions] Have your franks hot. Place a frank in each crepe top with chili& onions. fold over. Place in a shallow baking dish side by side and sprinkle with cheese. Broil until the cheese melts and listen to your teens oooohs& aaaaws. |
[Name] Cornbread Salad [AuthorId] 30555 [AuthorName] Childrens Minister [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2002-02-07T10:44:00Z [Description] This salad has an amazing flavor. My most requested recipe hands down! The Greek Seasoning add a fantastic flavor. This will be a big hit anytime you serve it. Great for church pot luck! Easily doubles (I've had to quadrouple before) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/10/3/picnCyKhV.jpg" [RecipeCategory] Breads [Keywords] ["Grains", "Vegetable", "Greek", "European", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", NA, "2", "3", "1", "8", "2", "1", NA] [RecipeIngredientParts] ["grape tomatoes", "green onion", "bacon", "mayonnaise"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 81.0 [FatContent] 5.1 [SaturatedFatContent] 1.6 [CholesterolContent] 7.2 [SodiumContent] 97.4 [CarbohydrateContent] 6.8 [FiberContent] 2.2 [SugarContent] 4.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 1 Medium size salad [RecipeInstructions] Prepare Cornbread according to package directions, adding Ranch seasoning and Cavendar's to mix. I usually add 3 tablespoon of Cavendar's, but love the flavor and have been known to add more. Bake according to package directions, cool. (Can be prepared a day ahead] Crumble Cornbread in a large bowl. Add bacon, onions, and peppers. Stir well. Add mayo 1/4 cup at a time until cornbread begins to bind. Usually takes 1 cup, may take less. Taste and season with salt and pepper. Add tomatoes and stir again. Taste again adjust for dryness by adding more mayo tablespoons at a time. |
[Name] All Purpose Dinner Crepes Batter [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2002-02-07T10:44:00Z [Description] This basic crepe recipe can be used for all your dinner entree crepes. It is great because you can wrap them in plastic, wrap them in foil and freeze them for when you want to whip up a quick elegant dinner. Recipes for fillings will be posted separately. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/10/4/picA6eH7M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/10/4/pic3Apj0f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/10/4/picZFWXJV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/10/4/picavYtPE.jpg"] [RecipeCategory] Breakfast [Keywords] ["Canadian", "Weeknight", "Freezer", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/4", "2", "2 1/4", "1/4"] [RecipeIngredientParts] ["eggs", "salt", "flour", "milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 140.2 [FatContent] 6.3 [SaturatedFatContent] 3.5 [CholesterolContent] 74.6 [SodiumContent] 104.5 [CarbohydrateContent] 15.6 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 14-28 Crepes [RecipeInstructions] Put all the ingredients in your blender, blend for 1 minute. Scrape down the side, blend for a few seconds until smooth. Refrigerate for 1 hour. To Cook: Use upside down crepe pan and follow instructions or. Use a non stick skillet, you do not need oil or fat on the pan. Pour a little batter in the pan, tilt and turn the pan to evenly cover the bottom of the pan with the batter. Cook over medium heat for a couple of minutes until the bottom is lightly browned. Flip the crepe cook for a few seconds more. Remove from heat and stack on a plate with wax paper between the crepes. |
[Name] Dessert Crepes Helene [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-07T10:44:00Z [Description] Here's an impressive dessert to serve with coffee for unexpected guest. Have your crepes in the freezer, whip them out they defrost in no time and this elegant dish is ready in minutes. You can make them up in advance if you are serving them after dinner and just pop them in the oven before serving [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Fruit", "Canadian", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "3/4", "1/4", "2", "3/4", "1"] [RecipeIngredientParts] ["orange marmalade", "brown sugar", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.3 [FatContent] 4.5 [SaturatedFatContent] 2.0 [CholesterolContent] 6.3 [SodiumContent] 29.5 [CarbohydrateContent] 16.8 [FiberContent] 0.5 [SugarContent] 14.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 12 crepes [RecipeInstructions] Spread each crepe with a tbsp of marmalade. Roll up and place in a shallow baking pan. Combine brown sugar, almonds& sour cream. Spread over top of the filled crepes. Sprinkle with orange peel. Broil until bubbly. |
[Name] Coconut Beer Batter Spam with Raspberry Horse [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT10H [TotalTime] PT10H30M [DatePublished] 2002-02-07T10:45:00Z [Description] Supposedly, this recipe was the winner in the 1996 Alaska State Fair National Best Spam Recipe Contest. I have not tried it, but I am posting the recipe in light of a recent thread about Spam in "Community Discussions – Everything Else". [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Raspberries", "Grains", "Berries", "Coconut", "Fruit", "Nuts", "Meat", "Weeknight", "Deep Fried", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 3/4", "2", "2", "6", "16", "3/4", "1", "1 1/2", "1", "2", "1", "3"] [RecipeIngredientParts] ["flour", "eggs", "water", "beer", "salt", "pepper", "garlic powder", "coconut", "raspberry sauce"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 336.9 [FatContent] 20.2 [SaturatedFatContent] 11.5 [CholesterolContent] 54.9 [SodiumContent] 559.9 [CarbohydrateContent] 28.2 [FiberContent] 3.2 [SugarContent] 1.6 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 12 ounces [RecipeInstructions] Open beer and leave at room temperature overnight. Chill beer and then add water, oil and eggs. Mix just enough to break the egg yokes. In separate bowl, mix flour, salt, pepper and garlic powder. Add to liquid ingredients, while stirring slowly. Add coconut and stir slowly. Prepare deep fryer as directed by manufacturer. When oil is ready, dip 1-inch wide strips of Spam in beer batter and deep fry until they float to the surface. To make raspberry sauce, combine raspberry syrup or jelly with horseradish sauce in small bowl. Dip in raspberry sauce and enjoy. |
[Name] Uncle Bill's Broccoli Soup [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-07T11:52:00Z [Description] A delicious creamy soup and very easy to make. I developed this soup over 20 years ago and it has been a favorite. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/10/7/picpEkHUI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/10/7/picNlMy3n.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "4", "2", "4", "4", "1", "2", "3", "1/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "onion", "carrots", "garlic", "water", "broccoli floret", "half-and-half cream", "all-purpose flour", "water", "soy sauce", "black pepper", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 223.9 [FatContent] 15.6 [SaturatedFatContent] 9.5 [CholesterolContent] 45.1 [SodiumContent] 343.5 [CarbohydrateContent] 17.4 [FiberContent] 1.9 [SugarContent] 3.3 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a saucepan over medium-high heat, melt butter. Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally. In a medium size cooking pot, add water and chicken soup base and bring to boil. Add precooked onion/carrot/garlic to soup. Add broccoli florets, reserving (6- 8 pieces] of broccoli florets to be added near the end of cooking. Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes. In a blender or food processor, puree' soup in batches and return to cooking pot. Stir in half and half cream and remaining broccoli florets. In a cup, mix together flour and 1/4 cup water to form a thin liquid. Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly. Add soy sauce, black pepper and stir well. Garnish with chopped parsley when serving. You can also use some carrot curls for garnish. Serve soup hot or cold. |
[Name] Lorelei's Prosperty Sandwiches [AuthorId] 29241 [AuthorName] Carole Whitmore [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2002-02-07T11:52:00Z [Description] This dish is so simple to make and a great way to use up the left over turkey. This is one that my mom came up with. Everyone was home for dinner when this was made. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Cheese", "Meat", "High Protein", "High In...", "Potluck", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, "6 -8", "6 -8", NA, "6"] [RecipeIngredientParts] ["bacon", "turkey", "swiss cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 326.8 [FatContent] 20.4 [SaturatedFatContent] 9.0 [CholesterolContent] 61.9 [SodiumContent] 442.4 [CarbohydrateContent] 21.1 [FiberContent] 0.9 [SugarContent] 1.1 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grease large casserole dish. Prepare Hollandise sauce. Fry bacon slices. Layer toast in bottom of casserole. Place left over turkey on top of toast. Place swiss cheese slices over turkey. Crumble bacon over cheese. Pour hollandise sauce over top. Place in 325 degree for 25-30 minutes. |
[Name] Hubby's Favorite Baby Back Ribs [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-02-07T13:57:00Z [Description] Make and share this Hubby's Favorite Baby Back Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Canadian", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", NA, "1", "1", "1", "1", NA, "2", "6"] [RecipeIngredientParts] ["bay leaf", "rosemary", "onion", "celery", "water", "carrots", "potatoes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1264.5 [FatContent] 73.7 [SaturatedFatContent] 26.7 [CholesterolContent] 285.8 [SodiumContent] 404.9 [CarbohydrateContent] 66.2 [FiberContent] 9.9 [SugarContent] 7.6 [ProteinContent] 85.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut ribs in 2 bone pieces. Salt and pepper to taste. In large pot; bring ribs,enough water to cover completely, bay leaf, rosemary, onion and celery to a boil. Reduce heat and simmer until ribs are tender (about 1-1/2 hr]. Add carrots and potatoes. Cook on med low for another 30 minutes. Use slotted spoon to transfer ribs and vegetables to serving plates. |
[Name] Spinach Salad Supreme [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-07T13:57:00Z [Description] Make and share this Spinach Salad Supreme 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/19/11/0/picNRA3HZ.jpg" [RecipeCategory] < 15 Mins [Keywords] ["No Cook", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/4", "2", "2", "2", "1", "1", "1", "1/2", "1/2", "1/2", "1/2", "1", "3", "1/2"] [RecipeIngredientParts] ["olive oil", "white vinegar", "lemon juice", "soy sauce", "onions", "sugar", "dry mustard", "paprika", "curry powder", "salt", "pepper", "garlic powder", "fresh spinach", "eggs", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 301.7 [FatContent] 29.1 [SaturatedFatContent] 5.4 [CholesterolContent] 113.1 [SodiumContent] 441.5 [CarbohydrateContent] 4.1 [FiberContent] 1.5 [SugarContent] 1.5 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix first 12 ingredients in a small jar and shake well. Arrange spinach on a platter. Top with egg and cheese. Pour dressing over all. |
[Name] Copycat Olive Garden Chicken Vino Bianco [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-07T13:57:00Z [Description] After much searching, this copycat Olive Garden recipe was found on the Web in response to a request. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Very Low Carbs", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", NA, "1/2", "2", "2", "1/2", "1", "1/4", "2"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breasts", "onion", "garlic", "mushrooms", "white wine", "canned tomato", "heavy cream", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 25.0 [Calories] 298.4 [FatContent] 15.6 [SaturatedFatContent] 5.1 [CholesterolContent] 95.9 [SodiumContent] 233.8 [CarbohydrateContent] 7.2 [FiberContent] 1.4 [SugarContent] 3.3 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in non-stick skillet over medium-high heat.", "Season chicken strips with salt and pepper' brown strips in hot oil and remove to a plate.", "Stir in onions and garlic and cook until tender; then stir in mushrooms and cook until golden.", "Stir in wine and bring to simmer.", "Stir in tomatoes and return to a simmer.", "Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken.", "Finish sauce with cream and parsley.", "Serve warm over pasta of your choice." ] |
[Name] Potato Soup With Cucumber [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-07T13:57:00Z [Description] Make and share this Potato Soup With Cucumber recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5", "1", "1", "6", "1", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["potatoes", "salt", "pepper", "water", "cucumber", "milk", "dill weed", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 337.5 [FatContent] 7.3 [SaturatedFatContent] 4.4 [CholesterolContent] 24.8 [SodiumContent] 464.1 [CarbohydrateContent] 60.3 [FiberContent] 7.1 [SugarContent] 3.3 [ProteinContent] 9.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In LG pot,bring potatoes, salt, pepper, and water to a boil. Reduce heat and simmer for 30 min, or until potatoes are soft. Use a potato masher to mash up the potatoes right in the pot; leave them a little bit lumpy. Add cucumber, milk, and cream. Simmer for about 5-10 min, until cucumber is soft. Add dillweed and parmesan. |
[Name] Marshmallow Fudge [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2002-02-07T13:57:00Z [Description] Make and share this Marshmallow Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Kid Friendly", "Christmas", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "2/3", "1", "1 -2", "1", "1/2"] [RecipeIngredientParts] ["sugar", "evaporated milk", "marshmallow cream", "oleo", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 490.8 [FatContent] 16.2 [SaturatedFatContent] 3.5 [CholesterolContent] 4.1 [SodiumContent] 203.5 [CarbohydrateContent] 87.8 [FiberContent] 0.0 [SugarContent] 81.6 [ProteinContent] 1.2 [RecipeServings] 12.0 [RecipeYield] 4 POUNDS [RecipeInstructions] Cook sugar, milk and oleo to \"soft ball\" stage (235°], takes about 4 minutes. Add marshmallow cream, vanilla and nuts; stir well. Let harden. Enjoy. |
[Name] Corn Flake Bars [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-07T13:57:00Z [Description] Make and share this Corn Flake Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 15 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/2", "7", "1"] [RecipeIngredientParts] ["butter", "sugar", "peanut butter", "coconut", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 500.5 [FatContent] 29.4 [SaturatedFatContent] 14.2 [CholesterolContent] 20.3 [SodiumContent] 280.9 [CarbohydrateContent] 60.2 [FiberContent] 4.0 [SugarContent] 38.3 [ProteinContent] 8.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Boil first 3 Ingredients for 2 minutes. Add peanut butter and stir. Add coconut and cornflakes; stir. Press into pan. Melt chocolate chips and spread over bars. Put in refrigerator overnight. Cut in squares. ENJOY. |
[Name] New Red Potato Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-07T13:57:00Z [Description] We can't wait for those lucious little new red potatoes to be ready in our garden so we can fix this great potato salad!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/11/5/elzNPGNSQV2nyZuyJnYC_untitled-0190.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/11/5/jF1IuFYQGKfK1o0QeF9G_untitled-0205.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/11/5/13jYfgLQTuqoClBmU6j1_untitled-0194.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/11/5/KxbbXxBzSOWmmFnPGLF0-New-Red-Potato-Salad.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/11/5/pic1bPlqU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/11/5/picEembFH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/11/5/picKqV0c8.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["18", "1", "2", "1/2", "1/4", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["onion", "mayonnaise", "sour cream", "sugar", "cider vinegar", "prepared mustard", "salt", "celery seed"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 331.1 [FatContent] 3.5 [SaturatedFatContent] 1.8 [CholesterolContent] 7.5 [SodiumContent] 386.9 [CarbohydrateContent] 69.6 [FiberContent] 6.9 [SugarContent] 12.6 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to a boil. Drop in the new potatoes and reduce to low. Cover and cook for 20 min, or until potatoes are done. Dice potatoes into a lg bowl (I don't peel them]. Add onion. Mix all remaining ingredients in sm bowl. Pour over the potatoes and mix well. Best if refrigerated for 1-2 hours. |
[Name] Lorelei's Chicken Paprikash [AuthorId] 29241 [AuthorName] Carole Whitmore [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-07T13:57:00Z [Description] Another one of my mom's great recipes. I can remember fights at the table over who got the last piece. My dad always won. Great the next day if any's left over. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/11/6/19116.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Hungarian", "European", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "1/4", "1", "1/2 - 1", "1", "2", "1", "1/4", NA] [RecipeIngredientParts] ["chicken breasts", "chicken thighs", "cooking sherry", "onion", "sour cream", "paprika", "condensed chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 466.0 [FatContent] 22.2 [SaturatedFatContent] 8.0 [CholesterolContent] 105.6 [SodiumContent] 288.8 [CarbohydrateContent] 16.3 [FiberContent] 3.5 [SugarContent] 6.4 [ProteinContent] 35.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash chicen and pat dry. Season with salt and pepper. I like to use a crazy salt or seasoned salt. In a large skillet heat oil and brown chicken. Remove chicken from pan. Cook onions in dripping until soft. Add paprika. Add chicken to skillet turning once to coat with paprika. Remove chicken and add cooking sherry and chicken broth to onions and drippings. Bring to boil. Turn heat down to medium Add peas and chicken. Cook until peas are tender and chicken is cooked through. Remove Chicken. Add sour cream and 2 T frozen orange juice to peas and onions. Heat through, but DO NOT BOIL. Pour sauce over chicken. Serve over rice or noodles. Garnish with additional paprika and snipped parsley or chives. Great the next day if any is left over. |
[Name] Tomatoes In Marinade [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-07T13:57:00Z [Description] Perfect side for lunch or dinner. Goes great with sandwiches, or a meal. 1 hour standing enhances the flavor. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1 1/2", "1", "4", "3", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["tomatoes", "fresh basil", "garlic", "olive oil", "lemon juice", "hot water", "sugar", "salt", "cracked black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 66.4 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 297.2 [CarbohydrateContent] 6.0 [FiberContent] 1.6 [SugarContent] 3.9 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place tomato slices in a shallow dish. Mix all marinade ing together in a jar and shake well. Pour over tomatoes. Let stand at room temp for 1 hour before serving. |
[Name] Raspberry Pull-Aparts [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-07T13:58:00Z [Description] Make and share this Raspberry Pull-Aparts recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Raspberries", "Berries", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1", "1", "1/2 - 1"] [RecipeIngredientParts] ["raspberry gelatin powder", "sugar", "brown sugar", "cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2758.8 [FatContent] 162.6 [SaturatedFatContent] 67.8 [CholesterolContent] 244.0 [SodiumContent] 2009.5 [CarbohydrateContent] 320.5 [FiberContent] 13.6 [SugarContent] 285.3 [ProteinContent] 31.4 [RecipeServings] nan [RecipeYield] 1 thirteen x nine inch pan [RecipeInstructions] ["Thaw dough until just barely soft.", "Cut each loaf into eight slices, then each slice into four pieces, making 64 pieces in all.", "Place in a single layer in a well-greased 13x9\" pan.", "Combine dry gelatin, sugars and cinnamon.", "Sprinkle over dough; add nuts.", "Cut butter into slices and distribute evenly over top of dough.", "Let rise until light, about 30 minutes.", "Place pan in oven and bake at 350 degrees for 30 to 40 minutes.", "When done, turn upside down immediately on a serving platter and cool." ] |
[Name] Hot Peach Sundaes [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Hot Peach Sundaes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1", "1", "3"] [RecipeIngredientParts] ["sugar", "cinnamon", "water", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 139.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 35.4 [FiberContent] 1.8 [SugarContent] 33.2 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel, pit, and chop peaches. Put in lg pan with sugar, cinnamon and 1 cup water. Bring to a boil. Reduce heat and simmer for 10 minutes. Mix cornstarch with 3 Tsp water. Add to peaches while stirring. Cook 2 more min. Spoon over your favorite ice cream and top with fresh whipped cream. |
[Name] Easy, Quick ,Hot Turkey Sandwiches [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-07T17:10:00Z [Description] This is a super good quick lunch. Or sometimes I double the recipe and have it for supper with mashed potatoes and a green vegetable. I found this an a Campbells cookbook. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/12/0/picDswjVH.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/4", "1/2", "1/2", "1/4", "1", "1/3", "4"] [RecipeIngredientParts] ["butter", "carrot", "onion", "celery", "thyme", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 296.2 [FatContent] 5.8 [SaturatedFatContent] 2.0 [CholesterolContent] 27.2 [SodiumContent] 1514.8 [CarbohydrateContent] 46.3 [FiberContent] 2.9 [SugarContent] 5.0 [ProteinContent] 14.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In skillet, melt butter. Add carrots, onion, celery, and spices. Cook on med until tender. Stir in gravy. Heat to boiling; add turkey and heat through. Place bread slices on serving plates. Divide turkey and gravy evenly among bread slices. |
[Name] Indian Pudding [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Indian Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "Winter", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "1/4", "2", "1/2", "1/4", "6", NA] [RecipeIngredientParts] ["yellow cornmeal", "blackstrap molasses", "sugar", "salt", "baking soda", "eggs", "cinnamon", "nutmeg", "milk", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 263.8 [FatContent] 8.5 [SaturatedFatContent] 4.7 [CholesterolContent] 78.5 [SodiumContent] 235.8 [CarbohydrateContent] 39.2 [FiberContent] 1.2 [SugarContent] 6.5 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the cornmeal and the molasses, sugar, butter salt, baking soda, eggs, and spices. Add 3 cups of the hot milk, stirring carefully. Place in a 2-quart bean pot or other covered pot and bake in a 400°F oven until all comes to a boil. Then stir the remaining hot mild and bake, covered at 275°F for 4 to 6 hours, or until all is absorbed. Stir every half hour. Serve hot in little bowls with a bit of vanilla ice cream on top. |
[Name] Carrot and Spice Muffins [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Carrot and Spice Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1", "1/2", "1/4", "1/4", "1/4", "1", "1/2", "1/2", "1/3", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "cinnamon", "salt", "baking soda", "ginger", "nutmeg", "tomato juice", "raisins", "carrot", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.7 [FatContent] 6.7 [SaturatedFatContent] 1.0 [CholesterolContent] 15.5 [SodiumContent] 248.9 [CarbohydrateContent] 35.0 [FiberContent] 1.1 [SugarContent] 17.1 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] In large bowl combine first 8 ingredients. In med bowl combine rest of the ingredients. Add egg mixture to flour mixture. Stir just until moistened. Spoon into greased or paper lined muffin pans. Bake 25 minutes at 375* or until toothpick comes out clean. Remove from pan. These are very good served warm. |
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