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[Name] Dumplings [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-07T17:10:00Z [Description] Dumplings used to be an American stand by. They have been used from New England to the Pacific by people helping to build our country. This is a very easy to prepare. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/12/3/picxDQNzK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/12/3/picOSHOhY.jpg"] [RecipeCategory] Healthy [Keywords] ["High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "3", "1", "3", "2", "1 1/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "fresh parsley", "milk"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 420.5 [FatContent] 13.2 [SaturatedFatContent] 4.8 [CholesterolContent] 10.7 [SodiumContent] 893.7 [CarbohydrateContent] 64.1 [FiberContent] 2.2 [SugarContent] 0.2 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 12 Dumplings [RecipeInstructions] Mix dry ingredients and cut in Crisco, using a pastry blender, until the mixture is coarse and grainy. Add milk. Do not overmix. It should only take a few turns to get a dough. Drop by large spoonsfuls on top of simmering stew or a very thick soup. Simmer 5 minutes with the lid off the pot and then cover and simmer 15 to 20 minutes longer. Serve immediately. |
[Name] Chili Powder Chicken [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Chili Powder Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "4", "2", "1", "1/2"] [RecipeIngredientParts] ["flour", "chili powder", "boneless skinless chicken breast halves", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.5 [FatContent] 12.3 [SaturatedFatContent] 4.4 [CholesterolContent] 82.5 [SodiumContent] 588.1 [CarbohydrateContent] 5.0 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 32.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix flour and chili powder. Coat chicken. Fry chicken in butter, turning often, until browned and done. Remove from pan. Stir in the gravy; heat to boiling. Return the chicken. Reduce heat to low. Simmer for 5 minutes. Sprinkle with cheese. |
[Name] Maple Candied Sweet Potatoes [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-07T17:10:00Z [Description] This is a recipe found in The Frugal Gourmet Cooks American. It is rich and different from your usual sweet-potato recipe. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Canadian", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "maple syrup", "butter", "salt", "apple cider"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 135.1 [FatContent] 1.5 [SaturatedFatContent] 0.9 [CholesterolContent] 3.8 [SodiumContent] 347.4 [CarbohydrateContent] 29.9 [FiberContent] 2.4 [SugarContent] 15.4 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300 degrees. Boil the potatoes in their jackets until nearly done. Peel, slice, and put into a baking dish. Bring the remaining ingredients to a boil and pour over the potatoes. Bake at 300 degrees, uncovered, for 1 hour, or until the potatoes are glazed and the syrup has thickened a bit. Baste them twice or three times during the baking process. |
[Name] Ham Chili Stew [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-07T17:10:00Z [Description] This is a great way to use up that leftover ham! Delicious, quick & easy. Don't be afraid to vary some of the ingredients as desired. Don't like olives or so many beans? - leave 'em out - it will still taste great. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Pork", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1/2", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["cooked ham", "red bell pepper", "onion", "garlic", "olive oil", "kidney beans", "pinto beans", "great northern beans", "diced tomatoes", "tomato sauce", "water", "black olives", "salt", "thyme", "beef bouillon granules", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 346.8 [FatContent] 9.8 [SaturatedFatContent] 2.8 [CholesterolContent] 31.7 [SodiumContent] 1231.0 [CarbohydrateContent] 45.4 [FiberContent] 13.4 [SugarContent] 9.3 [ProteinContent] 22.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In Dutch oven, heat oil and saute peppers, onion, and garlic until tender. Add ham, beans, tomatoes, tomato& picante sauces, and water. Bring to a boil. Add remaining ingredients, lower heat, and simmer uncovered for 20 minutes. Add cooked pasta, if desired, for\"chili mac\". |
[Name] Hearty Vegan Navy Bean Soup [AuthorId] 30503 [AuthorName] Meghan [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2002-02-07T17:10:00Z [Description] This is an excellent vegan recipe, its very hearty and flavorful. Don't write off this recipe for lack of meat, its really fab. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/12/7/picbaIJON.jpg" [RecipeCategory] Beans [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2", "8", "4", "3", "2", "5", "1", "1", "2", "1", "1/4", "1/2", "1/2", "1/2", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["navy beans", "water", "carrots", "red wine vinegar", "onions", "garlic cloves", "celery leaves", "cabbage", "bay leaves", "tomato sauce", "ground ginger", "mustard powder", "chili powder", "black pepper", "thyme", "parsley flakes", "salt", "Tabasco sauce", "habanero sauce"] [AggregatedRating] 4.0 [ReviewCount] 12.0 [Calories] 114.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 580.5 [CarbohydrateContent] 23.1 [FiberContent] 7.5 [SugarContent] 6.5 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash and pick over beans. Cover with water and soak overnight, or quick soak. Discard soaking water, rinse beans and put in a large soup pot. Add the 8 cups of water and bring to a boil. Cover tightly and reduce heat to a low simmer. Add carrots. In a nonstick pan saute onion in balsamic vinegar until it caramelizes (this takes a while on low heat]. Add garlic, celery leaves, and cabbage. Continue sautéing, adding more liquid as necessary. When the mixture has cooked down somewhat, add it to the beans. Add tomato sauce, bay leaves, and spices. Simmer *very* slowly for 2 hours or until beans are tender, stirring occasionally. Remove bay leaves and serve with hard bread and salad. |
[Name] Fantasy Bars [AuthorId] 18745 [AuthorName] Bonnie Young [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Fantasy Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["egg", "sweetened condensed milk", "chocolate chips", "salt", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 236.9 [FatContent] 12.3 [SaturatedFatContent] 3.6 [CholesterolContent] 14.4 [SodiumContent] 247.2 [CarbohydrateContent] 30.7 [FiberContent] 1.4 [SugarContent] 21.4 [ProteinContent] 4.1 [RecipeServings] 24.0 [RecipeYield] 1 thirteen X nine pan [RecipeInstructions] Preheat oven to 350 degrees. Combine cake mix, oil and egg. Beat on medium speed until crumbly. Stir in nuts. Reserve 1 1/2 cups crumb mixture: press remainder on bottom of greased 13 X 9 inch pan. In small saucepan, combine sweetened condensed milk, chocolate ships, salt and vanilla. Cook over medium heat until chips melt. Pour evenly over prepared crust. Sprinkle reserved crumb mixture evenly over top. Bake in preheated oven 25 to 30 minutes or until bubbly. Cool thoroughly: cut into bars. Store loosely covered at room temperature. Makes 24 bars. |
[Name] Baked Celery [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-07T17:10:00Z [Description] By my recollection, this dish is very similar to one my Irish grandmother cooked. Cooked celery as a side-dish vegetable seems to be out of vogue now, but it really is quite good. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Canadian", "European", "Low Protein", "Low Cholesterol", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/4", NA, "2"] [RecipeIngredientParts] ["celery", "onion", "fresh parsley", "bacon", "water", "butter", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 121.2 [FatContent] 8.5 [SaturatedFatContent] 4.5 [CholesterolContent] 19.8 [SodiumContent] 267.7 [CarbohydrateContent] 8.3 [FiberContent] 2.4 [SugarContent] 4.3 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F degrees.", "Separate celery into stalks, remove leaves (save for soup] and trim, wash well and cut into pieces about 3/4-inch thick.", "Place celery in an ungreased casserole dish.", "Dice bacon; add bacon and sliced onion to casserole, atop the celery.", "Sprinkle all with fresh parsley.", "Combine stock and water (or just use all stock] and pour over dish; don't stir.", "Dot casserole with small bits of butter.", "Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy." ] |
[Name] White Bean Chili [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this White Bean Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Beans", "Meat", "Mexican", "Potluck", "Winter", "Weeknight", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "2", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["onion", "butter", "great northern beans", "turkey", "beer", "green chili peppers", "instant chicken bouillon granules", "chili powder", "garlic powder", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 104.9 [FatContent] 4.2 [SaturatedFatContent] 2.2 [CholesterolContent] 17.8 [SodiumContent] 168.9 [CarbohydrateContent] 8.9 [FiberContent] 2.6 [SugarContent] 0.6 [ProteinContent] 7.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except cheese in your slow cooker. Stir to mix. Cover and cook on low for 6 to 8 hours. Top with cheese! |
[Name] Sweet Potato Souffle [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Sweet Potato Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "2", "1", "1/2", "3", "1/4", "1", "1"] [RecipeIngredientParts] ["sweet potatoes", "salt", "butter", "egg", "raisins", "half-and-half", "nutmeg", "miniature marshmallow"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.4 [FatContent] 6.4 [SaturatedFatContent] 3.8 [CholesterolContent] 44.3 [SodiumContent] 237.1 [CarbohydrateContent] 32.7 [FiberContent] 3.5 [SugarContent] 13.1 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil the potatoes with the skins on until tender. Peel and run the vegetables through a potato ricer into an electric mixing bowl. Add the remaining ingredients, except the optional marshmallows, and whip until light. Place in a baking dish and top with the marshmallows. Bake at 375 for 10 minutes or until the marshmallows are brown and the dish is hot. |
[Name] Pasta with Brie [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Pasta with Brie 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/19/13/2/pickbgUq5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/2/picnl33SM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/2/picYHfLUg.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Vegetable", "Kosher", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["linguine", "olive oil", "fresh garlic", "fresh basil leaf", "sun-dried tomato"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 481.9 [FatContent] 23.6 [SaturatedFatContent] 11.0 [CholesterolContent] 56.7 [SodiumContent] 501.6 [CarbohydrateContent] 47.3 [FiberContent] 3.1 [SugarContent] 3.8 [ProteinContent] 20.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put water on to boil for pasta, then begin preparing other ingredients. Cook pasta according to package directions; drain and return to pan. Toss pasta with remaining ingredients and serve immediately. Season to taste at the table with salt and pepper, if desired. |
[Name] Seafood Bisque [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-07T17:10:00Z [Description] This is a light slightly sweet sour flavored bisque. Just right to start off a dinner party. As a first course serve small bowls. serves 6-8 as starter and 4 if main course [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Chicken", "Poultry", "Fruit", "Vegetable", "Meat", "Canadian", "< 60 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1/4", "1/2", "4", "1/2", "1/4", "1/4", "1", "2", NA, "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["lite olive oil", "red sweet peppers", "onion", "apple", "carrot", "low sodium chicken broth", "canned corn kernels", "corn kernel", "crushed red pepper flakes", "tarragon vinegar", "fresh lime juice", "fresh cilantro", "shrimp", "scallops"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.7 [FatContent] 5.6 [SaturatedFatContent] 1.1 [CholesterolContent] 6.2 [SodiumContent] 266.0 [CarbohydrateContent] 20.9 [FiberContent] 4.0 [SugarContent] 9.8 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a 4 quart saucepan (medium heat] and add peppers, onion, apple& carrot. Stir fry for about 7 minutes or until the onion is translucent. Add chicken stock& bring to a boil over high heat. Reduce heat and simmer patially covered for 25 minutes. Puree soup in a blender and return to the saucepan. Stir in the corn, hot pepper flakes, tarragon vinegar, cilantro salt& pepper. Bring to a boil over medium heat, simmer uncovered for 7 minutes. Add shrimp, scallops& crab remove from heat cover and let sit for 5 minutes Serve Note: You may make the soup in advance up to adding the seafood. Bring slowly to a boil add seafood cover and let sit for 5 minutes& serve. |
[Name] Crock Pot Brilliant Red Pears [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Crock Pot Brilliant Red Pears 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/19/13/4/2SwEdKzzQKSZN0y8lOEK_crock-pot-brilliant-red-pears-12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/4/Re9C10aLRiyMxuQ5ufHR_crock-pot-brilliant-red-pears-01.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/4/B1m5bl7dTOWTYek94zFo_crock-pot-brilliant-red-pears-10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/4/picnBdD4P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/4/picY3UfAg.jpg"] [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1", "6", "15"] [RecipeIngredientParts] ["boiling water", "cranberry juice cocktail", "cinnamon sticks", "cloves", "pears"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 388.7 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 154.9 [CarbohydrateContent] 99.8 [FiberContent] 13.4 [SugarContent] 73.5 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In crock pot, combine Jell-o and boiling water; stir in cranberry juice cocktail, cinnamon and cloves. Add pears, turning in syrup to coat all sides. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Turn pears once while cooking. Best served warm with ice cream, but can also be served chilled with the syrup. |
[Name] Chicken Parmesan [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT8M [TotalTime] PT23M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Chicken Parmesan recipe from Food.com. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/5/picNlgEST.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/5/picoOd7lJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/5/pic018X4L.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/5/picL1djzp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/13/5/picpeek6Q.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", NA, "1/2", "1", "4", "2", "4", NA, NA, "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "egg", "butter", "mozzarella cheese", "parmesan cheese", "spaghetti", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 491.0 [Calories] 454.0 [FatContent] 24.8 [SaturatedFatContent] 12.8 [CholesterolContent] 176.8 [SodiumContent] 963.5 [CarbohydrateContent] 19.8 [FiberContent] 2.4 [SugarContent] 6.9 [ProteinContent] 36.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Pound chicken to flatten.", "Salt and pepper to taste.", "Dip chicken in egg; then in bread crumbs.", "Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.", "Remove from skillet.", "To skillet add spaghetti sauce.", "Heat thoroughly.", "Add chicken.", "Place slices of mozzarella on top of chicken.", "Sprinkle with parmesan.", "Cover and cook until cheese is melted.", "Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese." ] |
[Name] Chicken and Tortellini Cacciatore [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-07T17:10:00Z [Description] Here's an easy and tasty one dish meal for those busy folks out there... add hot rolls and it's dinner! [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "boneless chicken breast", "onion", "green pepper", "water", "tomatoes with garlic", "tomato sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 257.9 [FatContent] 14.1 [SaturatedFatContent] 3.5 [CholesterolContent] 72.6 [SodiumContent] 373.5 [CarbohydrateContent] 7.7 [FiberContent] 1.5 [SugarContent] 4.0 [ProteinContent] 24.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in frying pan over med high heat. Add chicken, onion, and peppers, cook and stir until chicken is browned. Add water, tomatoes, and tomato sauce and bring to a boil. Add tortellini, making sure that tomato mixture covers it completely. Cook 15 to 20 minutes until sauce is thickened and chicken is cooked through. Stir frequently during cooking. |
[Name] Fabulous Banana Pudding [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Fabulous Banana Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/3", "2/3", "2", "2", "1", "1", "3", "8", "4"] [RecipeIngredientParts] ["flour", "sugar", "milk", "vanilla", "butter", "bananas", "heavy cream", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 388.2 [FatContent] 19.9 [SaturatedFatContent] 12.0 [CholesterolContent] 130.4 [SodiumContent] 62.7 [CarbohydrateContent] 49.1 [FiberContent] 1.7 [SugarContent] 32.5 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cover bottom of 11x7 pan with the cookies. In med saucepan, mix flour, sugar, egg yolks and milk. Cook and stir until mixture boils. Boil for 1 minute. Remove from heat and add vanilla and butter. Cool for 5 minutes stirring occasionally. Slice bananas on top of cookies. Spread filling over bananas. Whip cream until stiff, add sugar and whip until mixed. Spoon over filling. Finely crush 5 vanilla wafers and sprinkle on top. |
[Name] Apple Strudel [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT50M [PrepTime] PT1H30M [TotalTime] PT2H20M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Apple Strudel recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "German", "European", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "2/3", "3/4", "2/3", "2", "6", "1/2", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "butter", "egg", "water", "butter", "sugar", "cinnamon", "tart apples", "dried currant", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 2307.2 [FatContent] 120.2 [SaturatedFatContent] 74.1 [CholesterolContent] 410.8 [SodiumContent] 1473.5 [CarbohydrateContent] 290.7 [FiberContent] 17.8 [SugarContent] 131.1 [ProteinContent] 28.1 [RecipeServings] nan [RecipeYield] 2 Strudels [RecipeInstructions] Stir together flour and 1/2 teaspoon salt; cut in the 1/2 cup butter till crumbly. Mix beaten egg and water; add to flour and stir well. turn onto lightly floured surface; knead 5 minutes. Halve dough. Cover and let stand 1 hour. Cover large table with floured cloth. On cloth, roll half dough to 15-inch square. Brush with 2 Tablespoons melted butter; let stand a few minutes. Starting from middle of square, carefully work underneath dough using backs of hands to gently stretch from one corner to the next till dough is paper thin and about 36 inches square. Brush dough with 1/4 cup melted butter. Mix sugar and cinnamon. Trim edges of dough; put half the apples along one side, 6 inches from edge. Sprinkle half the sugar mixture over apples; top with half the currants. Gently fold 6-inch piece of dough over filling. Slowly and evenly raise cloth behind filling, making dough roll away from you into a tight roll. Seal ends. Place on lightly greased 15 1/2 x 10 1/2 x 1-inch baking pan; curve slightly to form crescent. Repeat with remaining dough. Brush tops of strudels with beaten egg white. Bake strudels at 350 degrees for 45 to 50 minutes. Remove from pan; cool. Top with powdered sugar. *ForCranberry Strudel, use one 16-ounce package of cranberries, chopped, instead of apples; 2 cups sugar; and pecans instead of currants. |
[Name] Jeana's White Sauce [AuthorId] 23147 [AuthorName] jeana [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-07T17:10:00Z [Description] Make and share this Jeana's White Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["European", "Very Low Carbs", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "4"] [RecipeIngredientParts] ["cream cheese", "heavy whipping cream", "garlic"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 614.7 [FatContent] 63.8 [SaturatedFatContent] 39.9 [CholesterolContent] 225.4 [SodiumContent] 213.8 [CarbohydrateContent] 6.2 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat every thing together on med heat until boiling. Reduce and simmer about 15 minutes. Add 1/2 cup cooked bacon or ham. You can add frozen peas, asparagus, artichokes--whatever vegetable-meat combination you like. Serve over cooked tortellini or any pasta you like. Garnish with fresh chopped bell peppers (I use red]. If the sauce is too thick for your taste, add some milk until thinner. |
[Name] Old-Fashioned Rice Pudding [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-02-07T17:10:00Z [Description] People don't seem to make this dish any more. It is simple to prepare and can be served warm or it is also good cold. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/14/0/zUUzkURDGXck9y8PK2gW_2883386211940898.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/14/0/zUUzkURDGXck9y8PK2gW_2883386211940898.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/14/0/zUUzkURDGXck9y8PK2gW_2883386211940898.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/14/0/zUUzkURDGXck9y8PK2gW_2883386211940898.jpg" ] [RecipeCategory] Dessert [Keywords] ["Rice", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "5", "1", "1", "5", "1/4", "2", "1", NA] [RecipeIngredientParts] ["milk", "salt", "sugar", "butter", "vanilla", "eggs", "brandy", "cooked long-grain rice", "fresh lemon juice", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 256.3 [FatContent] 8.4 [SaturatedFatContent] 3.9 [CholesterolContent] 189.9 [SodiumContent] 128.4 [CarbohydrateContent] 28.8 [FiberContent] 0.2 [SugarContent] 11.0 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Mix all ingredients except the rice and lemon juice and cinnamon.", "Mix them well and then add the rice and lemon juice.", "Sprinkle a bit of cinnamon on top.", "Place in a 8 X 10-inch baking dish and bake at 325 degrees for 50 minutes, or until it is lightly brown and the custard is set.", "Test with a table knife.", "Stick it in the center of the dish, and if it comes out clean the dish is baked.", "This can be served with maple syrup as was done in earlier times or milk will be enjoyed also." ] |
[Name] Copycat Mc Donald's Big Mac Sauce [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-07T17:10:00Z [Description] I am not a fast-food fan, but even I'll admit a Big Mac is pretty good. Make them at home with this copycat sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/14/1/picdVqTyG.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Low Protein", "Kid Friendly", "Kosher", "Free Of...", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1", "1/4", "1"] [RecipeIngredientParts] ["Miracle Whip", "white sugar", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 566.0 [FatContent] 42.7 [SaturatedFatContent] 6.1 [CholesterolContent] 33.3 [SodiumContent] 1729.9 [CarbohydrateContent] 46.2 [FiberContent] 0.7 [SugarContent] 37.7 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Whisk all ingredients together well. Refrigerate for at least an hour to let the flavours blend together. |
[Name] Dulce de Leche [AuthorId] 30503 [AuthorName] Meghan [CookTime] PT4H [PrepTime] PT2M [TotalTime] PT4H2M [DatePublished] 2002-02-07T17:14:00Z [Description] It is a delicious carmel spread from Brazil. I got this from a friend who was an exchange student there, it is the most addicting thing ever, watch out, this is NOT low in fat...quite the contrary :)but soooo worth it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/14/2/mweb81cHSuSbQ7UrVbzs_DSC_0495.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/14/2/lN26OQfQO2dduMq9uxwr_DSC_0494.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/14/2/l1VZkgjWRUiVlJntLZZT_DSC_0492.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/14/2/picQ5aWji.jpg" ] [RecipeCategory] Sauces [Keywords] ["Frozen Desserts", "Spreads", "Dessert", "Lunch/Snacks", "Brazilian", "Mexican", "South American", "Healthy", "Free Of...", "High In...", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] "1" [RecipeIngredientParts] "sweetened condensed milk" [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 171.7 [FatContent] 4.7 [SaturatedFatContent] 2.9 [CholesterolContent] 18.2 [SodiumContent] 67.9 [CarbohydrateContent] 29.1 [FiberContent] 0.0 [SugarContent] 29.1 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 10 servings or more [RecipeInstructions] Pierce the top of the can with a bottle opener and remove paper from can. Cover top of can tightly with aluminum foil. Place in a sauce pan, submerge in water to 1\" from the top. Boil over med-low heat for 4 hours. Open lid of can and place contents in a bowl. EXCELLENT for dipping apples, pears, crackers and for spreading of bread and great on ice cream! |
[Name] Garlic Egg Chicken [AuthorId] 30618 [AuthorName] Tina Richardson [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-02-07T17:18:00Z [Description] Make and share this Garlic Egg Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1", "1", "1 1/2", "1/4", "1/4", "3/4", "3/4", "1/2", "3/4"] [RecipeIngredientParts] ["garlic", "boneless skinless chicken breast", "butter", "butter", "parmesan cheese", "dried parsley", "garlic powder", "salt", "ground black pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 131.8 [FatContent] 7.1 [SaturatedFatContent] 4.1 [CholesterolContent] 45.8 [SodiumContent] 486.6 [CarbohydrateContent] 6.2 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a glass dish,beat egg yolkwith garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for atleast 4 hours, or overnight if possible. Preheat oven to 400 degrees F (200 DEGREES C]. Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs,Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over. Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear. |
[Name] Zesty Italian Marinated Mushrooms [AuthorId] 20497 [AuthorName] Kim Weimer [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2002-02-07T17:18:00Z [Description] Make and share this Zesty Italian Marinated Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["white button mushrooms", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 4.0 [FiberContent] 1.1 [SugarContent] 2.0 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Lightly Wash Mushrooms. In a plastic ziplock bag, place Lemon Juice and Mushrooms and shake until coated (This will help the mushrooms keep their color]. Place Mushrooms in a small jar or bowl and add Italian dressing, Mix until throughly coated. Chill for about an hour and serve. |
[Name] Lemon Pepper Fish and Chips [AuthorId] 27711 [AuthorName] chef blade [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2002-02-07T17:18:00Z [Description] This recipe works with two pounds of your favorite fish; the fresher, the better. Cut fish into 1 to 2" pieces and fry in either canola or peanut oil for best results. Enjoy [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Deep Fried" [RecipeIngredientQuantities] ["3", "1/2", "1", "4", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["flour", "black pepper", "sweetened condensed milk", "water", "eggs", "lemon pepper", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 577.5 [FatContent] 10.0 [SaturatedFatContent] 5.5 [CholesterolContent] 100.8 [SodiumContent] 141.1 [CarbohydrateContent] 106.4 [FiberContent] 1.7 [SugarContent] 58.6 [ProteinContent] 15.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pepper the flour. Combine eggs, milk, water. Mix breader with lemon pepper and sugar. Lightly dust fish in the flour. Dip fish into eggwash, then roll in breader. Deep fry@ 350-375 till golden brown, or 3 minutes. |
[Name] ItalianTomato- Bread Salad [AuthorId] 27395 [AuthorName] Manda [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-07T17:18:00Z [Description] Garlic and italian spices combine to create an easy salad that is perfect for picnics and barbeques (wonderful with grilled chicken). Also, a great way to use up stale bread, or an over-abundance of garden tomatoes. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "1", "2", "1", "2", "1/3", "2", "1/2", "1/8"] [RecipeIngredientParts] ["tomatoes", "green bell pepper", "garlic", "dried basil", "fresh parsley", "olive oil", "red wine vinegar", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 121.2 [FatContent] 12.1 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 198.2 [CarbohydrateContent] 3.1 [FiberContent] 1.0 [SugarContent] 1.6 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix together the bread, tomatoes, and bell pepper in large bowl. Whisk together remaining ingredients. Pour over bread mixture and toss to coat. Cover and refrigerate at least 1 hour before serving. Toss before serving. |
[Name] Portabella Burgers With Aioli [AuthorId] 20497 [AuthorName] Kim Weimer [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-02-07T17:18:00Z [Description] Make and share this Portabella Burgers With Aioli recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3", "2", "4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["portabella mushrooms", "gouda cheese", "olive oil", "garlic cloves", "light mayonnaise", "Dijon mustard", "dill weed"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 331.2 [FatContent] 22.2 [SaturatedFatContent] 3.4 [CholesterolContent] 10.5 [SodiumContent] 467.3 [CarbohydrateContent] 27.6 [FiberContent] 2.1 [SugarContent] 6.1 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] First make the aioli sauce. Just add all the Aioli ingredients and whisk together. Chill for approximately 20 minutes. Then Lightly clean the Portobello mushrooms and remove the stems. Mix the Olive oil and Garlic and brush all over Mushrooms. Broil Mushrooms for 3-5 minutes with rib side down. Turn over and top with cheese. Broil an additional 3 minutes. Place on Hamburger bun and top with Aloe or anything you would prefer. Put on a bib as these burgers are extremely juicy. And enjoy. |
[Name] Tomato and Cheese Mini-Pizzas [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Tomato and Cheese Mini-Pizzas recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Pork", "Cheese", "Meat", "Canadian", "Kid Friendly", "Microwave", "< 15 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "4", "2", "16", "4", "1", "1/4"] [RecipeIngredientParts] ["English muffins", "parmesan cheese", "plum tomatoes", "Canadian bacon", "fresh basil", "part-skim mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 117.8 [FatContent] 3.0 [SaturatedFatContent] 1.5 [CholesterolContent] 12.8 [SodiumContent] 386.9 [CarbohydrateContent] 14.7 [FiberContent] 1.5 [SugarContent] 2.1 [ProteinContent] 8.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Spread 1 tablespoon spaghetti sauce over each muffin half, sprinkle evenly with parmesan cheese. top evenly with tomato slices and Canadian baqcon. Sprinkle muffin halves evenly with basil and mozzarella cheese. Bake at 400 degrees for 8 minutes or just until cheese melts and pizzas are thoroughly heated. |
[Name] Easy P- Nutty Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-02-08T10:28:00Z [Description] Most delicious cookies, and sooo easy!! I can't leave these alone, especially when they first come out of the oven. mmmmmm [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "2"] [RecipeIngredientParts] ["sugar", "chunky peanut butter", "eggs", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1189.6 [FatContent] 66.9 [SaturatedFatContent] 11.2 [CholesterolContent] 105.8 [SodiumContent] 662.1 [CarbohydrateContent] 128.3 [FiberContent] 10.3 [SugarContent] 111.2 [ProteinContent] 34.2 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Preheat oven to 375*F degrees. Mix all ingredients well. Drop by teaspoons onto lightly greased sheets. With fork dipped in water, make crisscross pattern on cookies. Bake for 8 minutes. Do not overbake. Place on wax paper to cool. |
[Name] Apple Stuffed Sausage Patties [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Apple Stuffed Sausage Patties recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Apple", "Fruit", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "2", "1/4", "1", "1", "2", "2", "1/4", "1/4"] [RecipeIngredientParts] ["bulk pork sausage", "celery", "onion", "butter", "margarine", "water", "herb seasoned stuffing mix", "cooking apple", "parsley", "chili sauce", "dry mustard", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 548.8 [FatContent] 37.4 [SaturatedFatContent] 14.3 [CholesterolContent] 164.8 [SodiumContent] 187.0 [CarbohydrateContent] 6.6 [FiberContent] 1.4 [SugarContent] 4.4 [ProteinContent] 44.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shape sausage into 8- 1/4 inch patties. Cook celery, and onion in butter until tender, but not brown; remove from heat. Add water. Add stuffing mix, apple, parsley, chili sauce, mustard, and pepper; mix well. Place about 1/2 cup of the stuffing on 4 of the patties. Top with remaining patties. Press around the edges to seal. Place in a 13x9x2-inch baking pan. Bake in a 375 degree oven for 35 to 40 minutes or until done. |
[Name] Hot Sub Sandwiches [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-08T10:28:00Z [Description] Great tasting hot subs. Good for get-togethers or just for a quick supper. Make sure and add enough hard salami to each sub, it adds a lot of flavor and the melted cheese tastes so good on it. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1", "1", "1", "1/2", "1/4", NA, "12"] [RecipeIngredientParts] ["deli ham", "turkey breast", "mozzarella cheese", "yellow onion"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 452.2 [FatContent] 20.9 [SaturatedFatContent] 8.3 [CholesterolContent] 85.0 [SodiumContent] 1324.8 [CarbohydrateContent] 33.6 [FiberContent] 1.9 [SugarContent] 2.0 [ProteinContent] 30.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Brush Kaiser rolls with 1 teaspoon Italian dressing over each side. Divide the meat among the 12 rolls and stack on bottom half of each roll. Add a few slices of onion on top of meat and top with 2 slices of cheese. Sprinkle lightly with Italian seasoning or oregano and add top of roll. Wrap each in aluminum foil making 12 flying saucer looking wraps. Bake in oven for 15 minutes. Serve warm right out of the foil. |
[Name] Chocolate Revel Bars [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2002-02-08T10:28:00Z [Description] These are from BH&G's Chocolate Cookbook. A fantastic bar cookie. Soft, moist and creamy. A big hit with family and friends [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/15/2/picJrSe8X.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "2 1/2", "1", "1/2", "1", "2", "2", "2", "1 1/2", "1", "2", "1/2", "2"] [RecipeIngredientParts] ["quick-cooking oatmeal", "flour", "baking soda", "salt", "butter", "margarine", "brown sugar", "eggs", "vanilla", "chocolate chips", "sweetened condensed milk", "butter", "margarine", "walnut pieces", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 239.4 [FatContent] 10.7 [SaturatedFatContent] 5.8 [CholesterolContent] 30.8 [SodiumContent] 132.1 [CarbohydrateContent] 33.8 [FiberContent] 1.4 [SugarContent] 21.8 [ProteinContent] 3.8 [RecipeServings] 36.0 [RecipeYield] 36 bars [RecipeInstructions] Preheat oven 350°. Pan required is ungreased 15x10-inch jelly- roll pan. Stir together flour, oats, baking soda and salt; set aside. In large bowl, cream 1 cup butter and brown sugar till fluffy; beat in eggs and vanilla. Stir in dry ingredients, mixing till completely combined. In a heavy saucepan, combine chocolate chips, condensed milk and the 2 tablespoons butter. Cook and stir over medium-low heat till chocolate and butter have melted. Remove from heat; stir in nuts and vanilla. To assemble, pat 2/3 of dough into pan (damp fingers work best]. Spread chocolate mixture over dough. Take remaining dough and \"dot\" chocolate with small bits till it's all used up. Bake at 350° for 25-30 minutes. DO NOT over bake. Chocolate will still look moist. Cool on wire rack. Cut into squares. Store in an AIRTIGHT container! |
[Name] Marinated Pork Strips [AuthorId] 30618 [AuthorName] Tina Richardson [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Marinated Pork Strips recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3", "2", "2", "2", "1/4", "2", "2"] [RecipeIngredientParts] ["soy sauce", "white sugar", "onions", "garlic", "ground ginger", "sesame seeds"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 88.7 [FatContent] 5.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 1006.3 [CarbohydrateContent] 7.6 [FiberContent] 0.8 [SugarContent] 5.2 [ProteinContent] 2.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium dish, or bowl, mix together soy sauce,sugar,onion,garlic,sesame seeds,and oil. Add pork, and turn to coat. Cover, and refrigerate for 3 hours, turning and basting often. Preheat oven to 375 degrees F (190 degrees C]. Remove pork from marinade, reserving marinade, and transfer to a lightly greased 9x13 baking dish. Bake for 45 minutes. Cut into 1/4 inch slices. While the meat is roasting, boil reserved marinade for 3-5 minutes. Serve with pork strips. |
[Name] Barbecue Pork Chops [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Barbecue Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Spicy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1/4"] [RecipeIngredientParts] "barbecue sauce" [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 288.4 [FatContent] 19.8 [SaturatedFatContent] 5.8 [CholesterolContent] 75.0 [SodiumContent] 437.5 [CarbohydrateContent] 3.5 [FiberContent] 0.2 [SugarContent] 1.8 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat skillet and add oil; brown chops on both sides. Mix dressing and barbeque sauce and add to pan. Cover and simmer 4 minutes on each side or until tender. |
[Name] Chrissy's Crock Pot BBQ Chicken [AuthorId] 30181 [AuthorName] Calista [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Chrissy's Crock Pot BBQ Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/15/5/pictJ5X1E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/15/5/picbh472f.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "Healthy", "High In...", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "barbecue sauce"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 176.7 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 68.4 [SodiumContent] 586.1 [CarbohydrateContent] 8.0 [FiberContent] 0.8 [SugarContent] 2.5 [ProteinContent] 28.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove any excess skin or fat from chicken breasts. Cut chicken into slices. Place in a skillet and cook until the pink is gone. Put cooked chicken in the crock pot and pour BBQ sauce over and mix. Use as much or as little sauce as you like. I usually just pour the whole bottle in there. Cook on\"low\" for 6-8 hours or\"high\" for 3-5. It tastes better when cooked longer. The chicken really soaks up the sauce. Serve with corn bread, fried tators& onions and a salad (for those of you who just HAVE to have something green]. YUM YUM. |
[Name] Caramel Chocolate Bar [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT22M [PrepTime] PT10M [TotalTime] PT32M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Caramel Chocolate Bar recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Fruit", "Nuts", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "2/3", "1/2", "1"] [RecipeIngredientParts] ["flour", "brown sugar", "butter", "pecan halves", "butter", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 102.0 [FatContent] 6.2 [SaturatedFatContent] 3.1 [CholesterolContent] 12.0 [SodiumContent] 35.1 [CarbohydrateContent] 11.3 [FiberContent] 0.4 [SugarContent] 7.0 [ProteinContent] 0.8 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] ["Beat first three ingredients in mixer.", "Press on bottom of an 13x9 inch pan.", "Place pecans over crust.", "Set aside.", "In saucepan combine 2/3 c butter and 1/2 c br.", "sugar.", "Cook over med heat, stir constantly.", "When it reaches boiling point, boil and stir for one minute longer.", "Pour evenly over pecans and crust.", "Bake for 18 to 22 minutes at 350 degrees until caramel layer is bubbly.", "Remove and sprinkle with chips.", "When slightly melted, spread chips with knife.", "Cool and cut into bars." ] |
[Name] Vegetable Lasagna [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Vegetable Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1", "1", NA, "9", "1", "1 1/2"] [RecipeIngredientParts] ["carrots", "zucchini", "ricotta cheese", "garlic", "mozzarella cheese"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 368.6 [FatContent] 14.2 [SaturatedFatContent] 7.7 [CholesterolContent] 44.4 [SodiumContent] 518.3 [CarbohydrateContent] 42.6 [FiberContent] 4.6 [SugarContent] 10.8 [ProteinContent] 17.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large bowl combine carrots, zucchini, and ricotta. Set aside. Spray 3 quart oblong baking dish with cooking spray. In dish, arrange 3 lasagna noodles, spread with half the cheese mixture. Top with one third of the spag sauce. Repeat layers,top with last 3 lasagna noodles. Add remaining sauce, top with the mozzarella. Bake at 400* for 30 minutes or until bubbly. Let stand 10 minutes before serving. |
[Name] Tattie Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-02-08T10:28:00Z [Description] This is a traditional Scottish peasant soup, easy to make and made with the most humble and easily obtained ingredients. Traditionally a handful of finely chopped nettle tops is thrown in 10 minutes before serving but parsley would be a reasonable alternative to freshen up the soup. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Potato", "Grains", "Vegetable", "Meat", "Scottish", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "2", "4", "7 1/2", NA, NA, NA] [RecipeIngredientParts] ["potato", "onions", "carrots", "bacon", "water", "salt", "fresh ground pepper", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 126.7 [FatContent] 3.2 [SaturatedFatContent] 1.2 [CholesterolContent] 3.6 [SodiumContent] 1180.5 [CarbohydrateContent] 18.8 [FiberContent] 2.9 [SugarContent] 3.1 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel and slice the potatoes, coarsely shred the peeled onions and carrots and cut the bacon into squares. Bring the water or stock to the boil in a large pan and add the vegetables and bacon. Cover and simmer gently for 1½ hours until the soup is thick and creamy. Season. Add the chopped nettle tops or parsley 10 minutes before serving. |
[Name] Taco Salad For A Crowd [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-08T10:28:00Z [Description] Posted in response to a request. Have not tried this recipe but it sounds easy and tasty. I would definitely add the chili powder or taco seasoning though. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/15/9/picLbXhbm.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meat", "< 60 Mins", "For Large Groups", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "3", "6", "6", "3", "1", "3/4", "6", "2", "3", "3", "3", "1 1/2 - 2", NA] [RecipeIngredientParts] ["ground beef", "garlic", "green chilies", "diced tomatoes", "kidney beans", "salt", "pepper", "tomatoes", "lettuce", "sharp cheddar cheese", "onions", "sour cream", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 637.8 [FatContent] 38.4 [SaturatedFatContent] 16.6 [CholesterolContent] 115.2 [SodiumContent] 1037.2 [CarbohydrateContent] 40.1 [FiberContent] 6.6 [SugarContent] 8.4 [ProteinContent] 35.1 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] In large skillet, cook ground beef and garlic until meat is no longer pink. Drain fat. Stir in chiles, tomatoes, kidney beans, salt and pepper (and chili powder or taco seasoning if using]. Simmer uncovered for 30 minutes. Arrange tomatoes, lettuce, cheese, onion and sour cream in separate serving bowls. Place tortilla chips, lettuce and meat mixture in serving dishes alongside toppings and allow guests to assemble their own salads. |
[Name] Cajun Spice Rub [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Cajun Spice Rub 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/19/16/0/picuNIwMj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/0/picbMtU7H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/0/picvkgtyp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/0/piczdjE0j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/0/pic7usPQQ.jpg" ] [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Meat", "Cajun", "European", "Low Cholesterol", "High Fiber", "Healthy", "High In...", "Spicy", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/2", "1", "2", "2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["paprika", "cayenne pepper", "garlic powder", "thyme", "oregano", "salt", "white pepper", "cumin", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 422.6 [FatContent] 13.5 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 4739.4 [CarbohydrateContent] 83.2 [FiberContent] 36.7 [SugarContent] 10.6 [ProteinContent] 20.2 [RecipeServings] nan [RecipeYield] 1/4 cup [RecipeInstructions] "Mix all ingredients and use on your favorite cut of pork or chicken." |
[Name] Chicken Bacon Brochettes [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Chicken Bacon Brochettes recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1/2", "2", "1/4", "12", "2", "1/4", "4", "4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "olive oil", "Worcestershire sauce", "soy sauce", "wine vinegar", "garlic", "pepper", "mushrooms", "lemon juice", "salt", "bacon", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.4 [FatContent] 18.6 [SaturatedFatContent] 4.7 [CholesterolContent] 81.2 [SodiumContent] 607.2 [CarbohydrateContent] 3.9 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 31.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cube the chicken to make 12 or one and a half inch pieces. In bowl, combine half of the oil, the Worcestershire sauce, soy sauce, vinegar, garlic and pepper: add chicken. Marinate for 20 minutes. Meanwhile, combine mushrooms, remaining oil, lemon juice and salt: let this stand for 20 minutes. Reserving marinade, wrap each chicken cube in bacon: thread onto 4 skewers alternately with mushrooms and onions. Place on a greased grill over medium-high heat: close lid and cook for 5 minutes. Turn: brush with marinade. Cook for 5 to 7 minutes or until chicken is no longer pink inside. |
[Name] Vegetable Rotini [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Vegetable Rotini recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "3/4", "1/2", "2", "1/4"] [RecipeIngredientParts] ["rotini pasta", "cream cheese", "milk", "parmesan cheese", "Dijon mustard", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1046.0 [FatContent] 35.9 [SaturatedFatContent] 17.6 [CholesterolContent] 87.7 [SodiumContent] 1967.9 [CarbohydrateContent] 138.1 [FiberContent] 14.0 [SugarContent] 13.8 [ProteinContent] 41.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook rotini per instructions, adding vegetables for last 5 minutes. Drain into a collander. In pan stir soup into cream cheese. Add milk, parmesan, mustard and pepper. Heat on low until cheese is melted and smooth. Add rotini and vegetables. Heat through. |
[Name] Chicken Saltimbocca [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Chicken Saltimbocca recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "6", "6", "1", NA, "1/3", "2", "2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "ham", "swiss cheese", "tomatoes", "dried sage", "parmesan cheese", "parsley", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 389.2 [FatContent] 21.8 [SaturatedFatContent] 11.9 [CholesterolContent] 129.7 [SodiumContent] 500.0 [CarbohydrateContent] 7.1 [FiberContent] 0.5 [SugarContent] 1.3 [ProteinContent] 39.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place 1 piece of chicken, bone side up, between 2 pieces of plastic wrap. Working from the center to the edges, lightly pound with a meat mallet forming a rectangle about 1/8 inch thick. Repeat with remaining chicken breasts. Place a ham slice and cheese slice in the center of the pounded breasts, trimming to fit within 1/4 inch of the edges. Top with some some of the tomatoe. Sprinkle lightly with sage. Fold in the sides, and roll up jelly roll style, pressing to seal. Combine bread crumbs, parmesan cheese, and parsley. Dip chicken in butter. Roll in crumbs. Bake in a 350 degree oven for 40 to 45 minutes. Remove to a serving platter. Stir mixture remaining in pan until smooth. Spoon over chicken. |
[Name] Ranch Potatoes [AuthorId] 30618 [AuthorName] Tina Richardson [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-02-08T10:28:00Z [Description] I got this from my mother-in-law , who is a SUPERB cook.I always look forward to getting recipes from her.These potatoes are ALWAYS a HUGE hit when I make them! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/4/picaNAHG1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/4/picyptRnQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/4/picYzGzBf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/4/picBLDUSH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/4/19164.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/4", "1", NA, NA, NA] [RecipeIngredientParts] ["red onion", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 75.0 [Calories] 110.3 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 26.6 [CarbohydrateContent] 25.1 [FiberContent] 2.9 [SugarContent] 3.0 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook potatoes and onions together in a little water until tender.", "Drain.", "Salt and pepper to taste.", "Grease casserole dish with butter or something similar.", "In casserole, place a layer (maybe an inch thick] of potatoes and onions.", "On top of that add a layer of ranch dressing, enough to coat the top of potatoes and onions.", "Next, put a layer of cheese on top of ranch.", "Repeat with another layer of potatoes and onions, then ranch, and finish with layer of cheese on top.", "Bake in 350 degree oven for 30 minutes." ] |
[Name] Chocolate Peanut Butter Cup [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Chocolate Peanut Butter Cup 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/19/16/5/picwwj73q.jpg" [RecipeCategory] Shakes [Keywords] ["Beverages", "Kid Friendly", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2"] [RecipeIngredientParts] ["chocolate milk", "peanut butter", "vanilla yogurt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 249.7 [FatContent] 14.4 [SaturatedFatContent] 5.6 [CholesterolContent] 22.5 [SodiumContent] 185.9 [CarbohydrateContent] 22.5 [FiberContent] 2.5 [SugarContent] 19.4 [ProteinContent] 10.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients into a blender and blend until smooth. Serve. |
[Name] Cajun Chops [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Cajun Chops 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/19/16/6/picn8oILX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/6/pic1oQpgA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/6/piccUM1DC.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Cajun", "European", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["salt", "cayenne pepper", "dried sage", "paprika", "black pepper", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 514.0 [FatContent] 31.7 [SaturatedFatContent] 9.6 [CholesterolContent] 170.8 [SodiumContent] 745.0 [CarbohydrateContent] 1.6 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 52.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix seasonings together and coat chops. Grill 7-8 minutes per side. |
[Name] Sour Cream Fudge [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-08T10:28:00Z [Description] I found this in a 1970 Kentucky community cookbook that my Mom had. I haven't made it yet but I think it sounds heavenly. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "sour cream", "corn syrup", "butter", "salt", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 69.5 [FatContent] 2.6 [SaturatedFatContent] 1.1 [CholesterolContent] 3.4 [SodiumContent] 37.2 [CarbohydrateContent] 11.7 [FiberContent] 0.1 [SugarContent] 11.2 [ProteinContent] 0.3 [RecipeServings] 36.0 [RecipeYield] 1 8x8 pan [RecipeInstructions] Mix first 5 ingredients in large saucepan. Cook on med-hi to soft ball, (238 degrees]. Cool to 110 degrees. Beat for 2 minutes. Add pecans. Spread in buttered 8in square pan. |
[Name] Bacon Floddies [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-08T10:28:00Z [Description] Floddies are traditional to the English town of Gateshead. Serve them with sausages and eggs as a breakfast or supper dish, or serve them on their own if you prefer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/8/picornop8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/8/6DAtsUTpSEy3u0KbHnw7_15154365682231669645385.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/16/8/picCPkFbb.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Potato", "Vegetable", "Meat", "European", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "2", "6", "2", NA, "2", "4"] [RecipeIngredientParts] ["potatoes", "onions", "bacon", "self raising flour", "eggs", "bacon fat"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 946.2 [FatContent] 71.0 [SaturatedFatContent] 17.9 [CholesterolContent] 269.3 [SodiumContent] 789.2 [CarbohydrateContent] 54.8 [FiberContent] 4.8 [SugarContent] 6.1 [ProteinContent] 22.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Shred the potatoes, squeeze out any liquid and place in a bowl. Shred or finely chop the onions and add to the potatoes with the bacon, flour and seasoning. Mix very well together. Stir in the eggs. Heat the oil or bacon fat in a large frying pan. Put tablespoons of the mixture into the pan and fry steadily for 5-8 minutes, turning once, until golden brown and cooked through. Drain on kitchen paper and keep hot until ready to serve with sausages and eggs. |
[Name] Jugged Steak [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT3H [PrepTime] PT25M [TotalTime] PT3H25M [DatePublished] 2002-02-08T10:28:00Z [Description] Jugging is a traditional British method of slow cooking which retains all the flavours of the meat while mingling them with those of the other ingredients. When I was a young child in Scotland, it was a treat to have jugged rabbit at my grandmother's house. Alas, in the early 1960s the British government killed just about all of the rabbits in Britain by deliberately spreading some fatal disease to control the population. Therefore, rabbit became a rather expensive delicacy and most Brits took to jugging other meats instead. Jugging originated in the Dorset area of England. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Grains", "Fruit", "Vegetable", "Meat", "Scottish", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "4", "5", "15", "8", "2", "2", "1"] [RecipeIngredientParts] ["plain flour", "onion", "cloves", "port wine", "sausage meat", "fresh parsley", "red currant jelly"] [AggregatedRating] nan [ReviewCount] nan [Calories] 633.2 [FatContent] 42.5 [SaturatedFatContent] 15.4 [CholesterolContent] 131.6 [SodiumContent] 863.4 [CarbohydrateContent] 18.8 [FiberContent] 0.9 [SugarContent] 5.1 [ProteinContent] 35.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 325°F degrees. Toss the meat in the flour, shaking off excess. Put into an oven-proof casserole dish. Add the onion and cloves, pour in the port and just enough stock to cover the meat. Cover and bake for 3 hours, until the meat is tender. Meanwhile, mix together the sausage meat, breadcrumbs and parsley, form the mixture into 8 balls. 40 minutes before the end of the cooking time, stir the redcurrant jelly into the casserole. Add the sausage meat balls and cook, uncovered, until the meat balls are cooked and slightly brown <U+0096> do NOT overcook the meat balls. Skim off any excess fat and serve hot. |
[Name] Quiche Lorraine Cups [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-08T10:28:00Z [Description] Simple yet elegant - this is a make over of the old standard gourmet recipe. Serve with fresh fruit salad. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/0/U4luIVT7QGyCun9REDLV_DSC04899-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/0/Rqq1PsXcSci7w7XjpGgo_DSC04901-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/0/euoHOtjqS2m0OGe6p0lh_DSC04904-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/0/picliOJ1y.jpg" ] [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Lunch/Snacks", "Pork", "Cheese", "Meat", "Canadian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "4", "1", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["All Purpose Dinner Crepes Batter", "bacon", "swiss cheese", "flour", "salt", "eggs", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 152.2 [FatContent] 10.5 [SaturatedFatContent] 5.5 [CholesterolContent] 87.9 [SodiumContent] 219.5 [CarbohydrateContent] 5.0 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 9.2 [RecipeServings] 6.0 [RecipeYield] 12 Quiche Lorraines [RecipeInstructions] Lightly grease a 12 muffin pan or 12 custard cups. Line each with a crepe, fluting them. Sprinkle bacon into the crepes. Divide the cheese between the crepes. Mix together the flour, salt. Mix the beaten eggs and milk, add to the flour. Blend well and pour into the crepes on top of the cheese. Bake in 350F oven for 15-20 minutes or until firm. Cool 5 minutes before removing from pan. |
[Name] Glazed Pork Chops [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Glazed Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "6", "1", "1", "2", "1", "2", "2"] [RecipeIngredientParts] ["butter", "water", "brown sugar", "apple", "cornstarch", "water"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 270.4 [FatContent] 15.2 [SaturatedFatContent] 5.3 [CholesterolContent] 77.0 [SodiumContent] 595.4 [CarbohydrateContent] 9.4 [FiberContent] 1.0 [SugarContent] 5.1 [ProteinContent] 23.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat butter in skillet. Cook chops for 10 min, or until browned on both sides. Remove from pan. Add to pan, water, soup mix, and sugar. Stir well. Add apple, stir to coat with sauce. Heat to boiling, return chops. Reduce heat to low. Cover and cook on low for 10 minutes. Mix cornstarch with 2 T water. Remove chops and apples to platter. Bring sauce to a boil. Stir in cornstarch, until smooth. Spoon over pork and apples. |
[Name] Scalloped Tomatoes [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Scalloped Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kosher", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1/2", "1/2", "1", "1/4", "2", "4", "2"] [RecipeIngredientParts] ["tomatoes", "tomatoes", "celery", "onion", "flour", "sugar", "dried marjoram", "salt", "pepper", "water", "butter", "margarine", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 94.1 [FatContent] 2.3 [SaturatedFatContent] 1.1 [CholesterolContent] 3.9 [SodiumContent] 345.1 [CarbohydrateContent] 16.5 [FiberContent] 2.4 [SugarContent] 5.5 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine tomatoes, celery and onion in a saucepan. Simmer uncovered for 10 minutes or until celery is tender. Combine flour, sugar, marjoram, salt and pepper. Stir in water. Add to tomatoes. Cook and stir until thick and bubbly. Cook and stir 1 to 2 more minutes. Stir in butter until melted. Cut 3 slices of toast into cubes. Stir into tomato mixture. Pour into a 2 qt casserole dish. Bake at 350 degrees for 30 minutes. Cut remaining toast into 4 triangles. Arrange toast triangles down the center of tomato mixture, overlapping slightly. Sprinkle with parmesan cheese. Bake 20 minutes more. Serve in small dishes. |
[Name] Rocky Road Bread Pudding [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Rocky Road Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1/2", "1/2", "3", "3", "3", NA] [RecipeIngredientParts] ["miniature marshmallow", "walnuts", "sugar", "1% low-fat milk", "eggs", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.9 [FatContent] 7.9 [SaturatedFatContent] 2.5 [CholesterolContent] 55.9 [SodiumContent] 166.3 [CarbohydrateContent] 27.8 [FiberContent] 1.6 [SugarContent] 17.5 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 350 F degrees.", "Butter a 2 quart baking dish.", "In dish, combine bread cubes, marshmallows, chocolate chips, and walnuts, and set aside.", "In a large bowl, stir together sugar and cocoa powder.", "Combine milk and eggs and gradually stir into the cocoa mixture.", "Pour milk mixture over bread in baking dish.", "Make sure all bread is moistened by pressing with back of large spoon.", "Bake for 45 minutes or until knife inserted near center comes out clean.", "Serve warm with whipped cream or ice cream." ] |
[Name] Oven Hash [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-08T10:28:00Z [Description] Ever wondered what to do with that left over roast beef and potatoes? Easy and delicious way to use up those leftovers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/4/picds9LA4.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "2", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["potato", "evaporated milk", "onion", "parsley", "Worcestershire sauce", "salt", "pepper", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 272.7 [FatContent] 11.9 [SaturatedFatContent] 5.2 [CholesterolContent] 25.6 [SodiumContent] 1465.2 [CarbohydrateContent] 34.4 [FiberContent] 2.3 [SugarContent] 2.3 [ProteinContent] 7.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine beef, potato, evaporated milk, onion, parsley, Worcestershire, salt and pepper. Turn into a 1-quart casserole dish. Toss cracker crumbs with melted butter. Sprinkle on top of the casserole. Bake at 350°F for 30 minutes or until heated through. |
[Name] Low Fat Tuna casserole [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-08T10:28:00Z [Description] This is a very good low fat recipe. I use the low fat cream soups. Its very healthy and filling as well. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Tuna", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "3", "1", NA, NA] [RecipeIngredientParts] ["tuna", "peas", "dill weed", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 82.3 [FatContent] 5.1 [SaturatedFatContent] 1.3 [CholesterolContent] 12.6 [SodiumContent] 865.8 [CarbohydrateContent] 8.0 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Prepare egg noodles according to package directions.", "When noodles are done drain well.", "Put noodles back into pan and add the drained tuna, drained peas,soups and seasonings to noodles and mix altogether.", "You may want to warm the casserole in the pan after you are done making it.", "It may be a little bit cool for your taste after you add all of the ingredients but I even like this cold.", "Make sure that you do not overcook when heating this up.", "It will stick to the pan fast so I always heat it on the lowest flame for only about 5 minutes or until warmed through." ] |
[Name] Uncle Bill's Russian/Doukhobour Borscht [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-08T10:28:00Z [Description] This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes just as good, but not as rich. The procedure is rather lengthy, but is worth every bit of that time. The Borscht may be canned or frozen in containers. |
[Name] Coconut Chicken Curry - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/7/V2jey0VSTbfoPvmtLxvg_chicken-potato-curry-8456.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/7/GRm24awjTRW5w4FytDXR_chicken-potato-curry-8449.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/7/01500048087.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/7/v4hteXjsTsi6iZ2GyVWG_chicken-potato-curry-8427.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/7/01496325303.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/7/pic3vHSlk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/17/7/picSBLhhC.jpg"] [RecipeCategory] Curries [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Coconut", "Fruit", "Nuts", "Meat", "Canadian", "Kid Friendly", "Spicy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "4", "3", "1", "1", "1/2", "1/2", "1 1/2", "1", "1", "1", "2 -3"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "potatoes", "onion", "coconut milk", "salt", "black pepper", "curry powder", "chicken broth", "flaked coconut"] [AggregatedRating] 4.5 [ReviewCount] 70.0 [Calories] 561.7 [FatContent] 28.5 [SaturatedFatContent] 20.1 [CholesterolContent] 75.5 [SodiumContent] 745.9 [CarbohydrateContent] 43.8 [FiberContent] 7.5 [SugarContent] 6.2 [ProteinContent] 35.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a medium fry pan.", "Add chicken breasts and brown on both sides.", "Place potatoes and onion in crock pot.", "Place chicken breasts on top.", "Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.", "Add to crock pot.", "Cover and cook on low 6 to 8 hours.", "One half hour before serving, add peas on top of chicken mixture.", "Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.", "Serve over rice or Asian noodles, if desired." ] |
[Name] Cheesy Asparagus Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2002-02-08T10:28:00Z [Description] Beautiful side dish or main dish for a luncheon. So simple & yet very elegant. Crepes are so versatile. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "36", NA, "1", "1/4", "1/2"] [RecipeIngredientParts] ["All Purpose Dinner Crepes Batter", "asparagus", "milk", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.0 [FatContent] 2.5 [SaturatedFatContent] 1.3 [CholesterolContent] 6.1 [SodiumContent] 138.4 [CarbohydrateContent] 8.6 [FiberContent] 3.6 [SugarContent] 2.4 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place 3 asparagus spears on the center of each crepe (two facing one way and one the other]. Sprinkle with salt& pepper and fold the crepes. Place in a shallow baking pan. Mix together the soup& milk, spoon over the asparagus crepes. Sprinkle with cheese and broil until bubbly approximately 5-9 minutes Watch them so they do not burn. |
[Name] Chicken San Souci [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT1H [PrepTime] PT8H [TotalTime] PT9H [DatePublished] 2002-02-08T10:28:00Z [Description] I found this wonderful recipe on another website by someone named Gina. Mashed potatoes and a green vegetable would round this meal out nicely. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1 1/2", "1/4", "1", "1", "1", "1/4", "1", "1", "1/8", "4", "1"] [RecipeIngredientParts] ["chicken breasts", "sour cream", "Worcestershire sauce", "cayenne pepper", "garlic", "paprika", "salt", "black pepper", "thyme", "marjoram", "soy sauce", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 594.5 [FatContent] 38.7 [SaturatedFatContent] 19.1 [CholesterolContent] 148.9 [SodiumContent] 1344.5 [CarbohydrateContent] 24.2 [FiberContent] 1.8 [SugarContent] 2.1 [ProteinContent] 36.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Butterfly each breast and place in a large glass pan. Combine sour cream, worcestershire sauce, cayenne, paprika, salt, pepper, marjoram, thyme and soy sauce and pour over chicken, making sure each piece is coated. Marinate overnight. Next day remove chicken from marinade, and shake off any excess. Place a pat of butter in the middle of each chicken breast and roll up. Roll in bread crumbs and fit snugly in an 8-inch square baking pan. Bake for 1 hour at 325 degrees. |
[Name] Haricot of Beef [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H15M [PrepTime] PT25M [TotalTime] PT2H40M [DatePublished] 2002-02-08T10:28:00Z [Description] This is a savoury, traditional English stew from an early Victorian recipe book. I highly recommend keeping it until next day and reheating it, because the stew will be much more tender and have an even better flavour. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Grains", "Vegetable", "Meat", "European", "Potluck", "Weeknight", "Oven", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1", "18", "1", NA, NA, "1", "1", "1"] [RecipeIngredientParts] ["butter", "shallots", "plain flour", "salt", "cayenne pepper", "mixed fresh herbs", "carrot", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 171.6 [FatContent] 6.5 [SaturatedFatContent] 2.8 [CholesterolContent] 10.2 [SodiumContent] 120.5 [CarbohydrateContent] 27.1 [FiberContent] 5.1 [SugarContent] 11.0 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry the meat in a heavy flameproof casserole dish with the butter and oil until lightly browned. Skin the onions by first dipping them for 1 minute in boiling water and then boiling them in 10 oz. salted water until they are almost tender. Strain, keeping the liquid, and put the onions on one side. Sprinkle the flour into the casserole with the meat and let it brown. Add the cooking liquid from the onions. Season with salt and cayenne pepper, bury a tied bunch of herbs in the center of the meat and bring to the boil again. Cover the pan and simmer for 1½ hours, periodically adding a dash of stock if more liquid is needed. Prepare the carrots, either, if they are large, by cutting them in half lengthways and then cutting them in small pieces, or, if they are small, simply by scrubbing them. Put them in the stew, add the onions and the Worcestershire sauce, stir it in and simmer for a further 30 minutes, until the meat and carrots are both tender. Serve if you like with a sprinkling of parsley, chopped shallot and the chopped yolk of a hard-boiled egg, all sprinkled very lightly with a dash of vinegar. This stew needs good mashed potatoes or baked potatoes to mop up the gravy. |
[Name] Tomato Basil Strata [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Tomato Basil Strata recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["6", "2", "1", "1", "3", "1 1/2", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["tomatoes", "green onion", "mozzarella cheese", "eggs", "milk", "butter", "basil", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 244.2 [FatContent] 13.7 [SaturatedFatContent] 7.3 [CholesterolContent] 139.2 [SodiumContent] 382.9 [CarbohydrateContent] 18.7 [FiberContent] 1.4 [SugarContent] 3.1 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 350 F degrees. Combine bread, tomatoes, onion, and cheese in a large bowl and set aside. Spray a 2 qt baking dish with Pam or equivalent. Spoon bread mixture into dish. Combine eggs, milk, melted butter, basil, garlic salt, and pepper, and pour over bread mixture. Bake uncovered for 30 minutes or until knife inserted in center comes out clean. |
[Name] No-fuss Pear Crumble [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-08T10:28:00Z [Description] I made this after finding pears on sale at my local market. I can't remember exactly how long I baked it for, but I would guess about 20 minutes to a half hour. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "1/3", "1/3", "1/3", "1"] [RecipeIngredientParts] ["pears", "rolled oats", "flour", "brown sugar", "butter", "ginger", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 465.0 [FatContent] 17.0 [SaturatedFatContent] 10.0 [CholesterolContent] 40.6 [SodiumContent] 119.5 [CarbohydrateContent] 77.9 [FiberContent] 10.0 [SugarContent] 42.4 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 375 F degrees. Mix pears with some ground ginger or cinnamon. Place in a greased pie plate. Mix together remaining ingredients and spread over the pears. Bake until golden brown and heated through. Serve with a dollop of fresh cream or a scoop of ice cream. |
[Name] Creamy Fruit Ambrosia [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Creamy Fruit Ambrosia 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/19/18/3/zFekEW9Qei2ema1ujQMD_ambrosia.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/18/3/wU559255QYO9QeCnQVsu_ambrosia.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/18/3/9Jg0WgGSfq8WCmOHyKsA_DSC_0282.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/18/3/pic15NwQs.jpg" ] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Tropical Fruits", "Fruit", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["fresh pineapple", "low-fat vanilla yogurt", "coconut", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 160.9 [FatContent] 4.0 [SaturatedFatContent] 1.9 [CholesterolContent] 0.8 [SodiumContent] 17.4 [CarbohydrateContent] 31.8 [FiberContent] 3.1 [SugarContent] 24.2 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine pineapple and peaches in a large bowl, cover and chill. Combine yogurt and preserves,stir well. Spoon 1 cup fruit mixture into each of 6 individual dessert dishes, top each with 2 1/2 tablespoons yogurt mixture, 1 teaspoon coconut and 1/2 teaspoon pecans. |
[Name] Italian Pan Bread aka Focaccia [AuthorId] 30649 [AuthorName] James J Cordeiro [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2002-02-08T10:28:00Z [Description] I make this bread frequently at Wendel's (www.wendelsonline.com). It really is a great bread. Everyone calls it Focaccia bread but really it isn't. I adapted it from a recipe I used as the Baker at Langley Earls. Hope you like it. [Images] character(0) [RecipeCategory] Breads [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "4", "1/2", "1/4", "2", "1", "1", "4", "4", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "gluten flour", "dried herbs", "sun-dried tomato", "instant yeast", "sugar", "salt", "water", "olive oil", "cornmeal"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 4382.9 [FatContent] 34.7 [SaturatedFatContent] 5.0 [CholesterolContent] 0.0 [SodiumContent] 7444.1 [CarbohydrateContent] 576.3 [FiberContent] 26.8 [SugarContent] 19.4 [ProteinContent] 436.8 [RecipeServings] nan [RecipeYield] 1 large loaf [RecipeInstructions] Add all dry ingredients to a mixer bowl or to a food processor with bread attachment in place. Mix dry ingredients on low speed for about two minutes. Measure out warm water and oil into a bowl or measuring cup and at both to the dry as it mixes for another two minutes on low speed. After two minutes increase your mixers speed to medium for another six minutes. Dust counter top with flour, on the counter form dough in to a ball and let it proof covered for about 10 minutes. Spray the edges of your baking sheet, place baking paper on surface without allow any wrinkles, and sprinkle evenly with corn meal. After the dough has proofed for ten minutes spank it flat to force out any air bubbles. Place dough on baking sheet and roll out until it is about an inch thick or until it is an inch from all sides of the sheet. Poke the surface of the dough with your finger creating little craters. Brush with olive oil and place in the oven at the lowest setting along with a bowl of water. Let dough rest and rise for twenty minutes. Turn oven up to 400 degrees. Bake bread for about twenty minutes. You can test for doneness by measuring the internal temperature. Once it reaches about 190 degrees it is done. |
[Name] Easiest Blue Cheese Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Easiest Blue Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Salad Dressings", "Lunch/Snacks", "Cheese", "European", "High In...", "Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "3"] [RecipeIngredientParts] ["plain yogurt", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.4 [FatContent] 7.3 [SaturatedFatContent] 4.8 [CholesterolContent] 20.9 [SodiumContent] 314.2 [CarbohydrateContent] 2.3 [FiberContent] 0.0 [SugarContent] 1.9 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] 8 oz. [RecipeInstructions] Combine the yogurt and cheese and blend until smooth. Store refigerated. |
[Name] Bread Machine Cheese and Bacon Bread [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Bread Machine Cheese and Bacon 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/19/18/6/pic1BAUj9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/18/6/picmzoL3x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/18/6/piceCEQfb.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Weeknight", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1", "3", "1 1/2", "1", "1/2", "3/4", "1/2", "1"] [RecipeIngredientParts] ["water", "white flour", "salt", "sugar", "basil leaves", "cheddar cheese", "bacon", "bread machine yeast"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 235.9 [FatContent] 5.7 [SaturatedFatContent] 2.5 [CholesterolContent] 11.1 [SodiumContent] 503.7 [CarbohydrateContent] 37.7 [FiberContent] 1.4 [SugarContent] 1.8 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Select loaf size and add the ingredients according to manufacturer's directions.", "Select dough cycle.", "When dough is complete, remove to floured surface.", "Cover with plastic wrap: let rest 5 minutes.", "Shape the dough into a loaf of four balls.", "Place in a greased 23 cm by 12 cm loaf pan.", "Cover with a tea towel and let rise in the warm place until doubled (50 to 60 minutes depending].", "Bake at 190 degrees Celsius, 375 degrees Fahrenheit for 25 to 35 minutes, or until golden.", "Use old cheddar for best flavor, or replace basil with dill weed for more great taste." ] |
[Name] Barbecue Beans from the Crock Pot [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2002-02-08T10:28:00Z [Description] Great, hearty tasting dish. Everyone enjoys this recipe. It states to cook for 4-6 hours, but I find that 4 hours is adequate and it may overcook at 6 hours, so be sure and check it at the 4 hour mark. The last hour of cooking you may want to take cover off and turn to high to thicken up a bit if it seems a little thin. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/18/7/19187.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Beans", "Meat", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1/4", "1", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "bacon", "butter beans", "kidney beans", "brown sugar", "catsup", "liquid smoke", "white vinegar", "salt", "pepper", "onion"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1021.5 [FatContent] 50.8 [SaturatedFatContent] 17.7 [CholesterolContent] 123.4 [SodiumContent] 3145.5 [CarbohydrateContent] 101.8 [FiberContent] 22.6 [SugarContent] 20.5 [ProteinContent] 46.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the ground beef with chopped onions. Combine all the ingredients together and cook in crock pot on low for 4-6 hours. |
[Name] Orange Seafood Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-08T10:28:00Z [Description] Make and share this Orange Seafood Crepes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "< 30 Mins", "Oven", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "2", "2", "1/2", "2", "2", "2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["All Purpose Dinner Crepes Batter", "raw shrimp", "lite olive oil", "green onions", "fresh ginger", "garlic", "cornstarch", "sugar", "chicken broth", "lemon juice", "light soy sauce", "mandarin oranges"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 152.7 [FatContent] 5.6 [SaturatedFatContent] 0.8 [CholesterolContent] 57.6 [SodiumContent] 521.7 [CarbohydrateContent] 15.5 [FiberContent] 2.0 [SugarContent] 9.3 [ProteinContent] 10.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute the shrimp for 1-2 minutes or until they turn pink, remove from pan. Saute the onions, ginger, garlic& pea pods Toss& cook for 1-2 minutes. Return the shrimp and mix. Divide this mixture between the 12 crepes, fold over and arrange the crepes in a shallow baking dish To Make sauce---------------. In a saucepan mix the cornstarch with the sugar slowly stir in the broth, lemon juice& soy sauce, cook over low heat, stirring constantly until thickened and clear Add drained orange slices. Spoon over the crepes. Heat them in a 350F oven for about 10-15 minutes. |
[Name] Merlot Braised Beef [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-08T10:29:00Z [Description] Make and share this Merlot Braised Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "3", "1", "6", "1 1/2", "1/2", "1/4", "2", "1", "3", "2", "1/4", "2", "1", "1/2", "1", "2", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["stewing beef", "onion", "celery", "garlic", "parsley", "bay leaf", "dry red wine", "dried thyme", "pepper", "all-purpose flour", "butter", "granulated sugar", "water", "carrots", "salt", "button mushroom", "fresh parsley", "egg", "milk", "all-purpose flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.5 [FatContent] 13.3 [SaturatedFatContent] 6.2 [CholesterolContent] 97.5 [SodiumContent] 679.8 [CarbohydrateContent] 22.9 [FiberContent] 1.8 [SugarContent] 7.3 [ProteinContent] 20.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf, juniper berries, wine, thyme and pepper; cover and marinate in refrigerator doe 12 to 24 hours. Remove beef; sprinkle with flour and set aside. Strain marinade through sieve into bowl, pressing solids; set marinade aside. In skillet, heat oil over medium-high heat; brown beef in batches. Transfer to bowl. Add 1 tbsp butter to pan. Stir in sugar, cook until deep nutty brown. Stir in reserved marinade and stock, averting eyes to avoid splatters. Add beef, carrots and salt; cover and simmer over low heat, stirring often, until beef is tender, about 1 ½ hours. Meanwhile, in skillet, heat remaining butter over medium heat; cook pearl onions until browned, 12 minutes. With slotted spoon, transfer to stew. Add mushrooms to skillet; simmer for 10 minutes. Serve sprinkled with parsley. Popovers-----------------. In bowl, whisk egg with milk; stir in flour and salt until blended but still lumpy. Spoon into well-buttered jumbo muffin cups, filling 3/4 full. Place in center of cold oven. Heat oven to 450F; bake for 25 minutes. With skewer, puncture each popover; bake for 10 minutes or until puffed. (Make ahead; Let cool; cover and set aside at room temperature for up to 8 hours. Reheat in 325F oven for 5-10 minutes]. |
[Name] Chocolate-Glazed Coconut-Almond Cake [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2002-02-08T10:32:00Z [Description] This is the most sinfully delicious dessert you will ever try! Make for any formal, (or any occasion at all) and this recipe will not disappoint. Presentation is exceptional and elegant. You will need only a very small slice, very rich! This recipe came from Bon Appetit, February, 1994 issue. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/19/0/picMlhxei.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/19/0/picbCSjC1.jpg"] [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "3 1/2", "1/2", "4", "1", "1/4", "1 1/2", "1/2", "1", "1/2", "1/4", "3", "2", "3/4", "1", "3", "12", NA] [RecipeIngredientParts] ["sugar", "almond paste", "unsalted butter", "eggs", "salt", "all-purpose flour", "milk", "sweetened flaked coconut", "cream of coconut", "unsalted butter", "imported white chocolate", "cream cheese", "sweetened flaked coconut", "light corn syrup", "bittersweet chocolate"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 640.1 [FatContent] 40.3 [SaturatedFatContent] 25.2 [CholesterolContent] 159.9 [SodiumContent] 174.7 [CarbohydrateContent] 64.9 [FiberContent] 2.1 [SugarContent] 43.8 [ProteinContent] 8.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] For the cake-----------. Preheat oven to 325F degrees. Butter and flour 9\" diameter cake pan with 2\" high sides. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend. Add yolks, extract and salt and beat 1 minute. On low speed, beat in flour alternately with milk in 3 additions each. Mix in coconut. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into batter. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Run small sharp knife around sides to loosen cake. Turn out cake onto rack; cool completely. For Filling-----------. Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat. Add white chocolate; stir until melted. Pour into bowl and cool. Add cream cheese and beat until smooth. Mix in coconut. Chill until spreadable, about 30 minutes. For Glaze-----------. Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Cool until just pourable, about 15 minutes. Using serrated knife, cut cake horizontally in half. Place 1 cake layer cut side up on plate. Spread filling over. Top with second cake layer cut side down. Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce]. Press almonds around sides and in 1\" border around top edge of cake. Refridgerate cake until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.] Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan. Stir over low heat until sauce is heated through. Slice cake; serve with sauce. |
[Name] Spicy Rice [AuthorId] 30662 [AuthorName] Nuraan [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-08T10:32:00Z [Description] Ever wonder what to do with your left over white or yellow rice? Look no further, this delicious recipe will have you making spicy rice everyday! Can be served with almost any dish and you can add in ingredients as you wish... [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/19/1/pic6XSPS6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/19/1/pickIj0kB.jpg"] [RecipeCategory] White Rice [Keywords] ["Rice", "Asian", "Indian", "Low Protein", "Vegan", "Ramadan", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", NA, "1/2", NA, NA] [RecipeIngredientParts] ["white rice", "brown rice", "onion", "butter", "margarine", "masala", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 37.0 [FatContent] 2.9 [SaturatedFatContent] 1.8 [CholesterolContent] 7.6 [SodiumContent] 312.0 [CarbohydrateContent] 2.8 [FiberContent] 0.4 [SugarContent] 1.2 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare rice as per instructions on packet (I sometimes use the rice left over from the previous night]. Braise onions, butter and masala until golden brown. Add in mixed vegetables with little water. Once mixed vegetables are soft, add rice and salt, simmer for 3-5 minutes. Great with chicken, meat and fish, just change your masala for different flavours all the time. |
[Name] Crab Omelet [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-08T13:04:00Z [Description] It seems that I often have crabmeat left over after making crab cakes or other crab dishes. This is a great way to use it up the following morning. This recipe can be halved. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/19/2/ZqRuwBylT8mZ7El07Pzo_omelet.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19192/tRBainOfS26lquZrjhUp_10155434913091572.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19192/9Ea4yTB5R0mGDc3aPxs8_omelet.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Crab", "Cheese", "European", "Very Low Carbs", "Kid Friendly", "Free Of...", "Spicy", "Broil/Grill", "< 30 Mins", "Oven", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "2", NA, NA, "6", "2", "1", "2"] [RecipeIngredientParts] ["parmesan cheese", "salt", "black pepper", "eggs", "water", "butter", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 460.8 [FatContent] 33.2 [SaturatedFatContent] 16.4 [CholesterolContent] 649.1 [SodiumContent] 1107.4 [CarbohydrateContent] 1.7 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 36.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Mix the flaked crabmeat with the cheese and season with salt and pepper.", "Lightly beat the eggs in a bowl with the water and salt and pepper.", "Melt the butter in a small skillet and when the froth subsides, pour in the eggs.", "Place the crab and cheese on top of the eggs just when the eggs are beginning to set.", "Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.", "Do not fold, but slide on to a hot plate and serve immediately." ] |
[Name] Salmon Ball (Spread) [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-08T13:04:00Z [Description] Quick & easy appetizer (the cook time is actually the time to allow the mixture to firm in the frig, longer is better). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/19/3/vVc8HB5mTzuUfLbsQWZM_IMAG1229.jpg" [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Nuts", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["8", "1", "2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["cream cheese", "lemon juice", "horseradish", "onion", "salmon", "parsley", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 2111.5 [FatContent] 175.2 [SaturatedFatContent] 54.1 [CholesterolContent] 445.4 [SodiumContent] 1090.8 [CarbohydrateContent] 34.0 [FiberContent] 12.5 [SugarContent] 15.9 [ProteinContent] 112.0 [RecipeServings] nan [RecipeYield] 1 medium [RecipeInstructions] Mix salmon with cream cheese, lemon juice, horseradish, and onion. Refrigerate until firm. Mix parsley and pecans together. Form salmon mixture into a ball. Roll in pecan-parsley mixture. Serve on a plate with your favorite crackers around it. If you are not fond of horseradish, I would cut it down to 1 teaspoons. (I love the taste of horseradish so I usually add more]. |
[Name] Sultana Cake (Scottish) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-02-08T13:04:00Z [Description] Make and share this Sultana Cake (Scottish) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "Nuts", "Scottish", "European", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "4", "6", "6", "2", "2", "3", "1"] [RecipeIngredientParts] ["sultanas", "butter", "firm margarine", "sugar", "self raising flour", "eggs", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 243.6 [FatContent] 8.5 [SaturatedFatContent] 5.1 [CholesterolContent] 43.9 [SodiumContent] 92.1 [CarbohydrateContent] 40.7 [FiberContent] 1.2 [SugarContent] 25.4 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] 1 Cake [RecipeInstructions] Cover the sultanas in water and let them soak overnight. Bring the water and sultanas to the boil and then strain off the water. Mix in the butter or margarine while the sultanas are still hot. Mix in the sugar, beaten eggs and almond essence. Sift in the flour and salt and then add in the chopped nuts (if desired]. Mix well. Grease an 8\" round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper]. Pour in the cake mixture and smooth the top. Bake in a moderate oven at 350F for 30 minutes. Reduce the heat to 300F until the centre is firm to the touch. Empty cake from the baking tin and store in an airtight container. |
[Name] Manhattan Style Clam Chowder [AuthorId] 30679 [AuthorName] Dannielle [CookTime] PT9H [PrepTime] PT5M [TotalTime] PT9H5M [DatePublished] 2002-02-08T13:04:00Z [Description] Make and share this Manhattan Style Clam Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Low Cholesterol", "Weeknight"] [RecipeIngredientQuantities] ["1/4", "1", "2", "3", "1", "1", "1 1/2", NA, "1", "3", "2 -3"] [RecipeIngredientParts] ["bacon", "onion", "carrots", "celery", "fresh parsley", "tomatoes", "salt", "black pepper", "thyme", "potatoes", "clams"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 427.9 [FatContent] 14.7 [SaturatedFatContent] 4.6 [CholesterolContent] 64.2 [SodiumContent] 2069.1 [CarbohydrateContent] 43.8 [FiberContent] 6.4 [SugarContent] 6.8 [ProteinContent] 30.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients in crock pot. Stir to blend. Cover and cook on high for 1 hour. Turn down to low and cook for 8 hours. |
[Name] Melt In Your Mouth Ribs [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-02-08T13:04:00Z [Description] Great ingredients to enhance the wonderful flavor of beef short ribs. Tender and saucy ribs, add mashed potatoes or buttered noodles and you have a great meal. Recipe courtesy of Food.com [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Very Low Carbs", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1/4", "1", "2", "4", "1/2", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "short rib of beef", "salt", "ground black pepper", "onion", "leeks", "garlic", "red wine", "beef broth", "chopped tomatoes", "dried thyme", "dried rosemary", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1315.2 [FatContent] 115.1 [SaturatedFatContent] 48.5 [CholesterolContent] 229.9 [SodiumContent] 424.0 [CarbohydrateContent] 19.1 [FiberContent] 5.0 [SugarContent] 9.2 [ProteinContent] 47.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium high heat. Add ribs and brown on all sides, about 7 minutes. Season with salt and pepper. Transfer to a roasting pan. Add onion, leeks and garlic to the skillet and saute until beginning to brown, about 5 minutes. Add wine and broth, stirring to remove any browned bits stuck to the bottom of the skillet. Add tomatoes, thyme, rosemary and chili powder. Bring sauce to a boil, remove from heat and pour over the ribs. Cover with aluminum foil and bake for 2 hours or until ribs are very tender, basting every 30 minutes. Uncover and bake 15 more minutes. Remove pan from oven and skim off grease. Serve ribs topped with extra sauce. |
[Name] Deep Fried Mahi Mahi Macadamia Nut Fingers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-08T13:04:00Z [Description] Make and share this Deep Fried Mahi Mahi Macadamia Nut Fingers recipe from Food.com. [Images] character(0) [RecipeCategory] Mahi Mahi [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", NA, "1 1/2", NA, NA] [RecipeIngredientParts] ["mahi mahi fillets", "marmalade"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.4 [FatContent] 10.1 [SaturatedFatContent] 1.7 [CholesterolContent] 62.0 [SodiumContent] 75.4 [CarbohydrateContent] 1.7 [FiberContent] 1.1 [SugarContent] 0.6 [ProteinContent] 16.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl marinate the mahimahi fingers in the seafood soy sauce marinade for 10 minutes. Drain, dip the fish pieces into the nuts to coat. In a wok or deep heavy kettle heat 3 inches of oil on medium high heat. Fry fingers a few at a time until golden. Drain on paper towels and serve with tropical marinade. |
[Name] Big Pot Chili for a Crowd [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-08T13:04:00Z [Description] I whip up this great chili to feed a lot of people. But if you DO have any leftover, it freezes nicely, and will keep in the freezer for 3 months. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/19/8/VD6DNyyqSlWRKLfcCJk1_IMG_1596.JPG" [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "2", "2", "2", "1", "4 -5", "2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["onions", "green pepper", "bacon grease", "ground beef", "chili beans", "tomatoes", "tomato juice", "tomato sauce", "chili powder", "cumin", "garlic powder", "salt", "pepper", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 451.2 [FatContent] 14.1 [SaturatedFatContent] 5.3 [CholesterolContent] 52.8 [SodiumContent] 1172.7 [CarbohydrateContent] 54.2 [FiberContent] 10.8 [SugarContent] 8.7 [ProteinContent] 29.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In large soup pot, saute onions and green pepper in bacon grease. Add ground beef and cook and stir until no longer pink. Add all remaining ingredients. Bring to a boil, stirring occ. Simmer for 1 hour, stirring occ. |
[Name] Seafood Soy Sauce Marinade [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-08T13:04:00Z [Description] Make and share this Seafood Soy Sauce Marinade 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/19/19/9/picJYIuBa.jpg" [RecipeCategory] < 15 Mins [Keywords] ["No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["eggs", "green onion", "ginger", "soy sauce", "sherry wine", "sugar", "cornstarch"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 204.3 [FatContent] 9.6 [SaturatedFatContent] 3.2 [CholesterolContent] 372.0 [SodiumContent] 481.6 [CarbohydrateContent] 10.8 [FiberContent] 0.7 [SugarContent] 5.3 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] 1 recipe [RecipeInstructions] "Combine all ingredients and whisk well." |
[Name] Chicken Tortilla Soup [AuthorId] 30679 [AuthorName] Dannielle [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-02-08T13:04:00Z [Description] Make and share this Chicken Tortilla Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "2", "1", "1", "1", "1", "1/4", "1", "1", "6", "2", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken", "whole tomatoes", "onion", "green chilies", "garlic", "water", "chicken broth", "cumin", "chili powder", "salt", "ground black pepper", "bay leaf", "frozen corn", "corn tortillas", "cilantro", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 326.8 [FatContent] 9.3 [SaturatedFatContent] 1.6 [CholesterolContent] 72.8 [SodiumContent] 1183.4 [CarbohydrateContent] 31.9 [FiberContent] 5.2 [SugarContent] 7.4 [ProteinContent] 30.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.", "Add water, broth, cumin, chili powder, salt, pepper and bay leaf.", "Stir in corn.", "Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.", "Preheat oven to 400 degrees.", "Lightly brush both sides of tortillas with oil.", "Cut tortillas into 2 1/2-by- 1/2-inch strips.", "Place on a baking sheet.", "Bake, turning occasionally, until crisp, 5 to 10 minutes.", "Sprinkle tortilla strips, cilantro and Parmesan over soup." ] |
[Name] Tamale Casserole [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT12M [TotalTime] PT1H12M [DatePublished] 2002-02-08T13:05:00Z [Description] Make and share this Tamale Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1", "2", "2", "1", "2", "1/2", "1 1/2"] [RecipeIngredientParts] ["pork sausage", "ground beef", "garlic", "celery", "onion", "whole kernel corn", "diced tomatoes", "salt", "chili powder", "cornmeal", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 526.2 [FatContent] 32.1 [SaturatedFatContent] 13.9 [CholesterolContent] 108.3 [SodiumContent] 1357.3 [CarbohydrateContent] 31.0 [FiberContent] 4.9 [SugarContent] 8.3 [ProteinContent] 30.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry sausage until browned. Add ground beef and cook and stir until done. Stir in garlic, celery, and onions. Cook until onion is soft. Add corn, tomatoes, chili powder and salt. Simmer for 15 minutes. Stir in corn meal. Cook, stirring constantly, until thickened. Place in greased 2-quart casserole. Sprinkle cheese on top. Bake at 350F degrees for 45 minutes. |
[Name] Chicken Cacciatore [AuthorId] 30679 [AuthorName] Dannielle [CookTime] PT9H [PrepTime] PT5M [TotalTime] PT9H5M [DatePublished] 2002-02-08T13:05:00Z [Description] Make and share this Chicken Cacciatore 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/19/20/2/picDP6jqn.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Weeknight"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "1", "1", "2", "1", "1/4", "2"] [RecipeIngredientParts] ["chicken breasts", "salt", "pepper", "green pepper", "garlic", "whole tomato", "mushroom", "tomato paste", "bay leaf", "thyme", "pimientos"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 164.4 [FatContent] 7.1 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 456.8 [CarbohydrateContent] 8.5 [FiberContent] 2.5 [SugarContent] 5.1 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Halve chicken breasts. Chop pepper. Wash well, and pat dry. Combine ingredients in Crockpot. Add chicken pieces, pushing down into liquid to thoroughly moisten and coat. Cover and cook on Low setting for 7 to 9 hours. |
[Name] Easy Delicious Marinated Cucumber Slices [AuthorId] 27381 [AuthorName] SaraFish [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-08T13:05:00Z [Description] Cool cucumbers, zesty onions and snappy bell peppers in a salty-sweet bath. Yummy as a refeshing salad or a delicious edible garnish. Great for using up your garden's cucumbers! No canning or pickling experience required! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/20/3/19203.jpg" [RecipeCategory] Vegetable [Keywords] ["Vegan", "Free Of...", "< 30 Mins", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1 1/2", "1", "1 1/2", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["vinegar", "water", "sugar", "salt", "caraway seed", "cucumbers", "onion", "bell pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 235.5 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1749.3 [CarbohydrateContent] 58.3 [FiberContent] 1.4 [SugarContent] 53.8 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] ["Combine first 6 ingredients in saucepan and bring to a boil, stirring so the sugar dissolves.", "Turn off heat and set aside for about 5 minutes.", "Slice vegetables and place in large mixing bowl.", "Pour vinegar mixture over veggies and toss a bit.", "Layer in a large flat dish (I use my Pyrex 13 by 9 pan] that has a tight fiting lid.", "Refrigerate, covered, for at least one whole day (but a couple days is even better].", "Stir every 6 hours or so to be sure all cucumbers get marinaded.", "Serve chilled as a salad or as a delicious edible garnish." ] |
[Name] Adult Party Punch [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-08T13:45:00Z [Description] Make and share this Adult Party Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "10", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["sugar", "hot water", "frozen limeade concentrate", "vodka", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.8 [CarbohydrateContent] 70.7 [FiberContent] 0.2 [SugarContent] 69.5 [ProteinContent] 0.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Dissolve all ingredients together in large punchbowl. Stir to melt juices and sugar. Float fruit slices on top. |
[Name] Mince and Tatties [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2002-02-08T13:45:00Z [Description] Make and share this Mince and Tatties 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/19/20/5/pic5N4i3x.jpg" [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Potato", "Grains", "Vegetable", "Meat", "Scottish", "European", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", NA, "1 -2", NA, NA, "1"] [RecipeIngredientParts] ["onion", "beef mince", "carrots", "pinhead oats", "water", "beef bouillon cube", "potato"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 446.0 [FatContent] 26.6 [SaturatedFatContent] 9.3 [CholesterolContent] 80.7 [SodiumContent] 360.1 [CarbohydrateContent] 28.2 [FiberContent] 4.2 [SugarContent] 4.2 [ProteinContent] 23.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a pan and sauté the onion until it is brown. Add in the mince and cook until well browned. Drain off the liquid. Add the carrots and oatmeal, mix well and pour in enough water to just cover. Crumble in the stock cubes, season and stir. Cover the pan and simmer the mince for about 20 minutes. Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or cornstarch mixed with a little cold water. Serve the mince with boiled potatoes. |
[Name] Athenian Shrimp In Tomato And Feta Sauce [AuthorId] 30679 [AuthorName] Dannielle [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-02-08T13:52:00Z [Description] Make and share this Athenian Shrimp In Tomato And Feta Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "Weeknight"] [RecipeIngredientQuantities] ["2", "1", "1", "28", "1", "6", "1/4", "2", "1", "1/4", "1 1/2", "2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "canned tomatoes", "tomato paste", "vermouth", "parsley", "dried oregano", "fresh ground pepper", "shrimp", "feta cheese"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 413.0 [FatContent] 12.3 [SaturatedFatContent] 3.8 [CholesterolContent] 344.7 [SodiumContent] 1146.8 [CarbohydrateContent] 21.9 [FiberContent] 4.3 [SugarContent] 12.7 [ProteinContent] 41.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil and add the onion and garlic. Cook, stirring often, until the onion is softened, about 4 minutes. Transfer to a 3-1/2 qt slow cooker. Add the tomatoes with their puree, the tomato paste, wine, parsley, oregano and pepper. Cover and cook for 6 to 8 hours on LOW. Increase the heat to HIGH and add the shrimp. Cook just until the shrimp are firm and have turned pink, about 15 minutes. Stir in the feta cheese and serve immediately. |
[Name] Tropical Marmalade [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-02-08T13:54:00Z [Description] Make and share this Tropical Marmalade recipe from Food.com. [Images] character(0) [RecipeCategory] Papaya [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1/2", "6", NA, "1/8"] [RecipeIngredientParts] ["fresh pineapple", "papayas", "cape gooseberries", "cherries", "sugar", "mint", "horseradish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 443.1 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 16.4 [CarbohydrateContent] 113.2 [FiberContent] 15.1 [SugarContent] 78.7 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients except mint in a medium saucepan and bring to a boil. Reduce to simmer and stir often. Simmer for 1 hour. Cool. Fold in mint. |
[Name] "Red Hot" Applesauce [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-02-08T16:33:00Z [Description] Make and share this "Red Hot" Applesauce recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "3/4", "1/2", "3/4"] [RecipeIngredientParts] ["apples", "sugar substitute", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 110.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 28.4 [FiberContent] 3.3 [SugarContent] 22.8 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Core the apples, but it isn't necessary to peel them. I like the texture of having the peels in the sauce. Dice them very fine. Tumble everything into a large pot and bring to a boil. Reduce to the slowest simmer you can arrange on your stove so the sauce won't burn on the bottom of the pot. Cover, stirring occasionally, until you reach the consistency you want. The longer, the finer texture. I usually cook it about 3 hours. |
[Name] Apple Dumplings [AuthorId] 30693 [AuthorName] Birgit 2 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-08T16:33:00Z [Description] Make and share this Apple 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/19/20/9/picetQSsM.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "2 1/2", "1/2", "2/3", "1/2", "2", "2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["apples", "flour", "baking powder", "salt", "shortening", "milk", "brown sugar", "water", "cinnamon", "nutmeg", "butter"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 809.9 [FatContent] 32.1 [SaturatedFatContent] 11.2 [CholesterolContent] 23.2 [SodiumContent] 448.1 [CarbohydrateContent] 130.4 [FiberContent] 5.6 [SugarContent] 90.2 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Peel and core apples. Sift together flour, baking powder, and salt. Cut in shortening until crumbs are size of small peas. Sprinkle milk over mixture, and press crumbs together lightly, working dough only enough to hold it together. Roll dough as for pastry, and cut into 6 squares. Place an apple on each square and fold pastry to surround apple. Place in a casserole dish. Combine brown sugar, water, cinnamon, and nutmeg in a saucepan. Cook for 5 minutes then remove from heat. add butter and stir. Pour sauce over dumplings. Bake for 35 to 40 minutes, brush pastry with sauce twice during baking. |
[Name] Denver Pork Chops [AuthorId] 30693 [AuthorName] Birgit 2 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-08T16:33:00Z [Description] Make and share this Denver Pork Chops 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/19/21/0/sewOPWwR5aDlwyR0uHiG_IMG_2648.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/0/2UHjsTCQQkaVnebducAA_IMG_2661.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/0/ktyWWZ6oR3aWqspXMnKe_IMG_2677.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/0/picNWxtVt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/0/picBCpGVg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/0/pic9FloTY.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA, NA] [RecipeIngredientParts] ["center-cut pork chops", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 452.5 [FatContent] 25.3 [SaturatedFatContent] 9.2 [CholesterolContent] 151.5 [SodiumContent] 136.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 52.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 325F degrees. Season pork chops with salt& pepper. Coat both sides with sour cream and then corn flakes crumbs. Place on cookie sheet and bake for 45 minutes or until done. |
[Name] Breakfast For The Gods [AuthorId] 15572 [AuthorName] Clifford Boren [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-08T16:33:00Z [Description] If you're tired of eggs for breakfast, give this one a shot. It will stick with you longer than you think. It's a great surprise to serve your special one in bed on Valentine's Day. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "16", "1", "2", "2"] [RecipeIngredientParts] ["Quaker Oats", "non-fat vanilla yogurt", "crushed pineapple", "strawberries"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 202.0 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 2.3 [SodiumContent] 69.5 [CarbohydrateContent] 37.4 [FiberContent] 4.3 [SugarContent] 20.6 [ProteinContent] 8.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss everything together into a bowl and mix well. Cover and refrigerate for at least overnight. You can leave it in for two days. For a flashy presentation, serve in a tall parfait glass. Garnish with fruit like strawberries, kiwi, bananas, etc. Top off with a sprig of fresh mint. |
[Name] Charishma's Ultimate Lemony Potatoes [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-08T16:33:00Z [Description] I came up with this tonight and these are just the tastiest potatoes I've ever eaten! Lemon greatly enhances this dish, a definite keeper! [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "1/2", "1/2", "1 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["potatoes", "salt", "green chilies", "mustard seeds", "cumin seed", "turmeric powder", "red chili powder"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 368.9 [FatContent] 11.0 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 1189.7 [CarbohydrateContent] 63.2 [FiberContent] 8.2 [SugarContent] 5.5 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel and dice potatoes. In the meantime, heat oil in a wok. Once hot, add mustard seeds and cumin seeds. Allow to crackle. Add all the other ingredients. Mix well. Cover. Cook on medium heat for 10-15 minutes until slightly brown. Serve with hot puris. |
[Name] Old-Fashioned Rice Custard [AuthorId] 26341 [AuthorName] Gayle M [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-02-08T18:21:00Z [Description] This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/3/gczzmqN2RJmalgtAp8x3_20190306_202842.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/3/yiqJpJkmQ6CROZtTJC1c_DSCN2164.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/3/pict1WL0U.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19213/rFyopN8PSukPs6g53ULA_3B1C9BB0-5F32-48E7-973F-FAFE99C669DA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/3/gOEUagkTT4a7Xm2f2ma5_20190306_211021.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/3/0X9ZY7vmQjuSSOWlPR2Z_20200317_191832.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19213/VjwJMS0qRnaOhMVvFC31_20200317_191832.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/3/oHnPH3piTOuryyx6iUSQ_20190306_211032.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/3/RmTsMf8pSB67Tja2Ivhm_20190306_211025.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19213/u6tclMMTRwq9pG9TYZaG_0112181543%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/3/picmWadAc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/3/pic7U0gyl.jpg"] [RecipeCategory] Dessert [Keywords] ["Rice", "Grains", "European", "Healthy", "Kid Friendly", "Winter", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "3", "1", "1", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["eggs", "milk", "sugar", "vanilla", "salt", "cooked rice", "light raisins"] [AggregatedRating] 5.0 [ReviewCount] 56.0 [Calories] 391.4 [FatContent] 9.4 [SaturatedFatContent] 4.4 [CholesterolContent] 203.1 [SodiumContent] 327.0 [CarbohydrateContent] 66.0 [FiberContent] 0.8 [SugarContent] 43.4 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Break eggs into a 2-quart buttered casserole; beat slightly with a fork. Add milk, sugar, vanilla and salt. Blend well. Stir in rice and raisins. Set casserole in pan of water. Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking. |
[Name] Ranch Crackers [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-08T18:21:00Z [Description] Make and share this Ranch Crackers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2"] [RecipeIngredientParts] "dill weed" [AggregatedRating] nan [ReviewCount] nan [Calories] 40.2 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine and shake dressing, oil and dill weed together. Pour over the crakers and toss well. Seal them and keep in the fridge for a tasty snack. They keep for up to three weeks. |
[Name] Golden Potato Coated Baked Chicken [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-08T18:21:00Z [Description] This Recipe is from Betty Crocker's Cookbook Healthy New Choices. Great book if you are trying to eat healthy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/21/5/picPj2P4u.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1/4", "1", "2", "1/4", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "water", "instant mashed potatoes", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 152.7 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 68.4 [SodiumContent] 94.0 [CarbohydrateContent] 4.4 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] 4 chicken breast halves [RecipeInstructions] ["Heat oven to 425°.", "Spray 12-inch pizza pan or jelly roll pan, 15-1/2x10-1/2x1 inch, with cooking spray.", "Remove fat from chicken.", "Mix egg white and water in a bowl.", "Mix potato mix, cornstarch,Italian seasoning and red pepper in a second bowl.", "Dip chicken into egg white mixture then coat with potato mixture.", "Place chicken in pan so pieces don`t touch.", "Spray chicken lightly with cooking spray.", "Bake uncovered about 25 minutes or until juice of chicken is no longe pink when centers of the thickest pieces are cut (do not turn chicken while baking]." ] |
[Name] Red Rice [AuthorId] 29920 [AuthorName] crawfish pie [CookTime] PT20M [PrepTime] PT1M [TotalTime] PT21M [DatePublished] 2002-02-08T18:21:00Z [Description] Make and share this Red Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2"] [RecipeIngredientParts] ["boil-in-the-bag rice", "chicken broth"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 183.6 [FatContent] 7.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 329.4 [CarbohydrateContent] 23.4 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add oil to small saucepan and heat. Add rice and brown. When browned evenly (about 5-7 minutes] crumble bouillon cube into pan and stir to mix. Once mixed add can of chicken broth and cover tightly till rice is tender (about 10-15 minutes]. |
[Name] Everything Cookies [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT12M [PrepTime] PT25M [TotalTime] PT37M [DatePublished] 2002-02-08T18:21:00Z [Description] Make and share this Everything Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1/2", "1/2", "5"] [RecipeIngredientParts] ["vegetable shortening", "brown sugar", "white sugar", "vanilla", "baking soda", "eggs", "salt", "baking powder", "raisins"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 343.1 [FatContent] 18.1 [SaturatedFatContent] 5.2 [CholesterolContent] 35.2 [SodiumContent] 346.6 [CarbohydrateContent] 44.6 [FiberContent] 0.1 [SugarContent] 35.5 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together up to the baking powder. When these are well mixed, add the 5 various cups of whatever you like and then mix by hand so as not to crush these ingredients. Roll into teaspoon size balls and bake at 375 for 12 minutes on an air bake pan. As a hint- bake them on wax paper on the cookie sheet to make the cookies softer. |
[Name] Orkney Pancakes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT9H [TotalTime] PT9H5M [DatePublished] 2002-02-09T09:20:00Z [Description] Make and share this Orkney Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Lunch/Snacks", "Grains", "Scottish", "European", "Kid Friendly", "Weeknight", "For Large Groups", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "10", "2", "1", "3", "1", "1", "7"] [RecipeIngredientParts] ["oatmeal", "sour cream", "golden syrup", "egg", "self raising flour", "salt", "baking soda", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.0 [FatContent] 4.4 [SaturatedFatContent] 2.4 [CholesterolContent] 18.6 [SodiumContent] 89.1 [CarbohydrateContent] 12.0 [FiberContent] 1.0 [SugarContent] 0.8 [ProteinContent] 3.0 [RecipeServings] 20.0 [RecipeYield] 20 pancakes [RecipeInstructions] Mix together the oatmeal, soured cream and syrup, cover and refrigerate overnight. Mix in the egg, flour, salt and bicarbonate of soda. Stir in the milk to give a thick batter consistency. Heat a lightly greased griddle or frying pan until hot, then drop large spoonfuls of the mixture onto the griddle. Cook until bubbles begin to show on the surface, turn and cook for a further 2 minutes. Cook remaining mixture in batches. Serve buttered, with jam if desired. Can be served warm or cold. Store at room temperature in airtight container. |
[Name] Shipwreck Ground Beef Stew for the Crock Pot [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2002-02-09T09:20:00Z [Description] Make and share this Shipwreck Ground Beef Stew for the Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Potato", "Rice", "Beans", "Vegetable", "Meat", "Low Cholesterol", "Weeknight", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3/4", "3", "1", "1", "1", "1/4", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["shortening", "potatoes", "celery", "ground beef", "rice", "tomato sauce", "salt", "chili powder", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 378.5 [FatContent] 13.4 [SaturatedFatContent] 4.9 [CholesterolContent] 51.4 [SodiumContent] 467.1 [CarbohydrateContent] 41.3 [FiberContent] 7.8 [SugarContent] 3.6 [ProteinContent] 23.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Starting with the shortening, layer the first 7 ingredients in crock pot. Mix tomato sauce and remaining ingredients. Pour over meat mixture. Do not stir. Cook on high for 8 hours. |
[Name] Applesauce Cookies [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-09T09:20:00Z [Description] Make and share this Applesauce Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "1", "1/2", "1/2", "1", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour", "salt", "cinnamon", "nutmeg", "clove", "applesauce", "baking soda", "vegetable shortening", "sugar", "egg", "raisins", "rolled oats"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 292.0 [FatContent] 9.7 [SaturatedFatContent] 2.7 [CholesterolContent] 17.6 [SodiumContent] 215.8 [CarbohydrateContent] 49.2 [FiberContent] 2.0 [SugarContent] 24.0 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 12-18 cookies [RecipeInstructions] Sift together flour, salt and spices. Set aside. Combine applesauce and soda. Set aside. Mix shortening with sugar and egg until light and fluffy. Mix in flour mixture alternately with applesauce. Fold in oats and raisins and nuts if used. Drop by teaspoonfuls about 2 inches apart onto a greased cookie sheet. Bake at 375 degrees about 20 minutes or until golden brown. |
[Name] Caramel Squares [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-02-09T09:20:00Z [Description] These are very popular all over Britain and can often be found in cafes, served with morning coffee or afternoon tea. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/1/picNGeuFG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/1/picDJtUpv.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Scottish", "Welsh", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3 1/2", "3", "2", "3", "4 1/2", "3", "2", "1", "1", "8"] [RecipeIngredientParts] ["butter", "sugar", "cornflour", "plain flour", "butter", "brown sugar", "honey", "sweetened condensed milk", "vanilla essence", "chocolate"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 206.4 [FatContent] 13.6 [SaturatedFatContent] 8.5 [CholesterolContent] 24.9 [SodiumContent] 88.3 [CarbohydrateContent] 21.9 [FiberContent] 1.8 [SugarContent] 15.0 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 25 squares [RecipeInstructions] Preheat oven to 350 °F. To make the base, place the butter and sugar in a bowl and beat until light and fluffy. Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly. Press into a greased and lined 7<U+0094> x 11<U+0094> shallow cake tin and bake for 25 minutes or until firm. To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined. Bring to the boil and simmer for 7 minutes. Beat in the sweetened condensed milk and vanilla essence. Pour the filling over the base and bake for 20 minutes longer. Set aside to cool completely. Spread the melted chocolate over the filling and set aside until firm, then cut into squares. Store at room temperature in a cookie tin or airtight container. |
[Name] Vegetable patties in Pita Pockets [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2002-02-09T09:20:00Z [Description] Make and share this Vegetable patties in Pita Pockets recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, "2", "2", "1", "1", "1", "1", "1/2", "1/4", "4", "1", "8", "2/3", "1/4", "2", "1 1/2", "1 1/2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["green onions", "garlic", "fresh mushrooms", "zucchini", "wheat germ", "plain low-fat yogurt", "salt", "alfalfa sprout", "tomatoes", "plain low-fat yogurt", "cucumber", "cucumbers", "fresh parsley", "lemon juice", "pepper", "salt", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.7 [FatContent] 3.0 [SaturatedFatContent] 0.8 [CholesterolContent] 2.1 [SodiumContent] 311.8 [CarbohydrateContent] 30.7 [FiberContent] 5.2 [SugarContent] 4.2 [ProteinContent] 9.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Coat a large frypan with veggy cooking spray, and place over medium heat until hot. Add green onions and garlic, saute 2 minutes. Add mushrooms, yellow squash and zucchini, saute 5 minutes or until tender. Drain well. combine veggy mixture, 3/4 cup wheat germ, lowfat yogurt and salt in a medium bowl, stir well. Divide mixture into 24 equal portions, and shape eaach portion into a 1/4 inch thick patty. Dredge each patty in remaining 1/4 cup wheat germ, lightly coating eaach side. Coat a large frypan with cooking spray, and place over medium heat until hot. Add patties, cook until browned, turning once. Set aside. Spread 2 tablespoon chilled Lemon-cucumber dressing evenly into each pita half, fill each half with 2 tablespoon alfala sprouts, 1 tomato slice, and 3 veggie patties. Serve immediately. Lemon-cucumber dressing------------. Combine all ingredients in a small bowl, stir well. Cover and chill thoroughly. Makes about 1 cup. |
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