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[Name] Banana-nut Muffins [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-09T09:20:00Z [Description] Make and share this Banana-nut Muffins 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/19/22/3/picw78QBd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/3/picCVNd6E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/3/picj3niYe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/3/picXXEyOa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/3/pickzGek2.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "3/4", "1", "3/4", "6", "1", "3", "1/3", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "butter", "walnuts", "bananas", "milk", "eggs", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 201.0 [FatContent] 9.0 [SaturatedFatContent] 3.2 [CholesterolContent] 31.5 [SodiumContent] 202.1 [CarbohydrateContent] 27.4 [FiberContent] 1.4 [SugarContent] 11.0 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 18 muffins [RecipeInstructions] Preheat oven to 400 degrees. Grease 18 muffin cups. (I like to shoot a bit of Pam or other non-stick spray in muffin/cupcake paper liners]. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In blender or in food processor, process bananas, milk, eggs and vanilla just until bananas are chopped. Add banana mixture to flour mixture; and stir both mixtures until well blended. Bake until muffins appear golden and toothpick inserted in center of muffin comes out clean, 20 to 30 minutes. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later. |
[Name] Chocolate Almond Crunch Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT50M [TotalTime] PT58M [DatePublished] 2002-02-09T09:20:00Z [Description] This is a very rich rather gooey dessert (not my favorite but friends love them) that is perfect for chocoholics [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Canadian", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "1/2", "1", "1", "1 1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["Chocolate Dessert Crepes", "sugar", "butter", "miniature marshmallows", "milk", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.5 [FatContent] 17.4 [SaturatedFatContent] 8.4 [CholesterolContent] 35.5 [SodiumContent] 41.1 [CarbohydrateContent] 19.7 [FiberContent] 1.3 [SugarContent] 14.8 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Make the filling first so it has time to cool. Combine almonds with the sugar and butter. Spread on a cookie sheet and bake in 400F oven for 6-8 minutes or until light brown, cool. Filling----------. In a pot melt the marshmellows& chocolate over low heat, stir constantly until the mixture is smoothe. Refrigerate until the mixture mounds slightly when dropped from a spoon about 35 minutes. Beat cream until stiff and fold the chocolate mixture into the whipped cream (fold don't beat]. Divide between the12 crepes, sprinkle with almond topping& serve. |
[Name] Mom's Easy Vermicelli Pudding [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2002-02-09T09:20:00Z [Description] One of my mom's signature, no-fail recipes, this pudding (or kheer as it is called here in India) is really simple to make, with the most easily available ingredients (but not saffron, I agree!). Enjoy :-) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Asian", "Indian", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1", "1", "1", "1/8"] [RecipeIngredientParts] ["spaghetti", "skim milk", "sweetened condensed milk", "sugar", "ghee", "butter", "cashews", "saffron"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.8 [FatContent] 6.4 [SaturatedFatContent] 3.8 [CholesterolContent] 20.9 [SodiumContent] 130.5 [CarbohydrateContent] 34.4 [FiberContent] 0.0 [SugarContent] 27.2 [ProteinContent] 8.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place a pan on a medium-high flame and lightly roast the vermicelli. Add the milk and keep stirring until it boils. Reduce the flame to low and add the saffron. Stir every 5 minutes to keep the milk from getting scalded. In about 20 minutes, the vermicelli will be cooked. Add condensed milk, sugar, and stir again till it boils. Remove from flame. In a small frying pan, roast the cashewnuts in ghee; then add (along with the ghee leftover in the frying pan] to the cooked vermicelli-milk mixture. Pour into dessert cups and serve hot, or after cooling and chilling in the refrigerator (chilling for a few hours gives the pudding a thicker texture]. |
[Name] Coconut Blondies [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-09T09:20:00Z [Description] These are awesome. I can't wait to try the chocolate chip version. From "The All New Good Housekeeping Cookbook" [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/7/picS0owfH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/7/picvuLPw0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/7/picKpDuYh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/7/picrd54QH.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "6", "1 3/4", "2", "2", "1 1/2", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "butter", "margarine", "light brown sugar", "vanilla extract", "eggs", "pecans", "sweetened flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 174.2 [FatContent] 9.3 [SaturatedFatContent] 3.3 [CholesterolContent] 23.1 [SodiumContent] 170.7 [CarbohydrateContent] 22.2 [FiberContent] 0.9 [SugarContent] 17.2 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 24 brownies [RecipeInstructions] Preheat oven to 350°F. Grease 13 x 9-inch baking pan. In small bowl, combine flour, baking powder and salt. In saucepan, melt butter over low heat. Remove from heat. Stir in brown sugar and vanilla; add eggs, stirring until well blended. Stir in flour mixture into sugar mixture just until blended. Stir in coconut and pecans. Spread batter evenly in prepared pan. Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes. Do not overbake; blondies will firm as they cool. Cool completely in pan on wire rack. When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces. Variations: Pecan Blondies--leave out coconut. Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz] package semisweet chocolate chips. |
[Name] Mom's Apricot Nectar Dessert [AuthorId] 30181 [AuthorName] Calista [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-09T09:20:00Z [Description] Make and share this Mom's Apricot Nectar Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2/3", "4", "1", NA] [RecipeIngredientParts] ["sugar", "eggs", "powdered sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 605.4 [FatContent] 28.4 [SaturatedFatContent] 4.3 [CholesterolContent] 107.1 [SodiumContent] 466.4 [CarbohydrateContent] 83.3 [FiberContent] 0.9 [SugarContent] 60.1 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine lemon cake mix, apricot nectar, sugar and oil in large bowl. Beat for 3 minutes. Add 1 egg at a time, mix after each one. Pour mixture into greased and floured pan. (you can use either a bundt or rectangle 13\" x 9\" pan] Bake at 325* for 1 hour or until done. (check a few times toward the end, don't want it to dry out.] Cool right side up 5 minutes then remove from bundt pan or leave in rectangle pan. Mix 1 cup powdered sugar and enough lemon juice to make a glaze. Pour over still warm cake to make a glaze over top and let it drizzle down the sides. |
[Name] Tartar Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-09T09:20:00Z [Description] Make and share this Tartar Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/9/picOBx6m1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/9/SS970gMZR27Ri0xPI0TM_IMG_3769%20(500x333].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/22/9/pica4o2zy.jpg"] [RecipeCategory] Sauces [Keywords] ["Fruit", "Vegetable", "European", "Free Of...", "< 15 Mins", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "6"] [RecipeIngredientParts] ["fresh tarragon", "chives", "capers", "fresh parsley", "lemon juice", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 23.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 445.9 [CarbohydrateContent] 5.1 [FiberContent] 1.0 [SugarContent] 1.0 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 1/2 cup, approximately [RecipeInstructions] Mix all the ingredients together. Allow to stand for at least 1 hour before serving, to allow the flavours to blend. |
[Name] Mulligatawny Stew ( Chicken ) [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-09T09:20:00Z [Description] Make and share this Mulligatawny Stew ( Chicken ) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["5", "1", "1", "1", "1/2", "2", "1/2", "2 -3", "1 1/2", "3", "4"] [RecipeIngredientParts] ["chicken broth", "chopped tomatoes", "celery", "tart apple", "carrot", "parsley", "onion", "curry powder", "lemon juice", "chicken", "cooked rice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 233.1 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 648.5 [CarbohydrateContent] 45.3 [FiberContent] 2.8 [SugarContent] 6.1 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and 1/2 tsp pepper in saucepan. Bring to boil, then reduce heat. Cover, and simmer 15 minutes, stirring often. Stir in chicken and heat through. Serve with rice. |
[Name] Pizza Casserole [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-09T09:20:00Z [Description] Make and share this Pizza Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Kid Friendly", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "16", "1", "1", "1/2", "3", "2"] [RecipeIngredientParts] ["onion", "mushrooms", "hamburger", "oregano", "black olives", "mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 489.1 [FatContent] 20.5 [SaturatedFatContent] 8.9 [CholesterolContent] 82.5 [SodiumContent] 511.3 [CarbohydrateContent] 43.0 [FiberContent] 3.9 [SugarContent] 4.3 [ProteinContent] 32.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In hot skillet brown onions and mushrooms in oil. Add hamburger and cook and stir until no longer pink. Add pizza sauce and next 3 ingredients. Mix in the noodles. Pour into a 3 qt casserole. Cover with cheese. Bake at 350* for 40 minutes. |
[Name] Chinese Pork or Chicken Rolls [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2002-02-09T09:20:00Z [Description] Serve these delicious crepes with sweet & sour sauce on the side or another of your favorite oriental sauces. You may serve these as an appetizer or part of a Chinese meal [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pork", "Poultry", "Vegetable", "Meat", "Canadian", "Chinese", "Asian", "< 60 Mins", "Deep Fried", "Stove Top"] [RecipeIngredientQuantities] ["36", "3", "1", "1/3", "1", "3", "2", "1/4", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["Chinese Egg Roll Wrap", "Chinese cabbage", "water chestnuts", "green onion", "salt", "boiling water", "light soy sauce", "catsup", "fresh lemon juice", "honey", "pork", "chicken", "egg", "lite olive oil"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 12.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 5.9 [SodiumContent] 82.5 [CarbohydrateContent] 2.4 [FiberContent] 0.3 [SugarContent] 1.2 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 36 Egg Rolls [RecipeInstructions] In a large bowl combine the cabbage, water chestnuts& green onion. Pour the boiling water over them and let stand 5 minutes. Drain completely, let all the water drain off. Stir in the pinch of salt, soy,catsup, lemon juice, honey& pork (chicken]. Place about two tbsp on each crepe. Fold up the bottom of the crepe then fold in the sides and finally bring down the top. Brush overlapping edges with the beaten egg and seal (press together]. Carefully drop the crepes into about 1 inch of HOT oil (or use deep fryer 350F]. Fry until crisp brown. Drain on paper towel. |
[Name] Chocolate and Orange Cake [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-09T09:20:00Z [Description] Make and share this Chocolate and Orange Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Fruit", "European", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "3 1/2", "1", "6", "2", "1", "6", "10", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "egg", "self raising flour", "cocoa powder", "baking soda", "milk", "heavy whipping cream", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 500.6 [FatContent] 33.4 [SaturatedFatContent] 20.5 [CholesterolContent] 135.6 [SodiumContent] 373.7 [CarbohydrateContent] 45.8 [FiberContent] 1.9 [SugarContent] 18.8 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Pre-heat oven to 350°F. Lightly grease two 6<U+0094> cake tins. Melt the butter and sugar in a saucepan over a low heat. Leave to cool for 2 minutes. Add the egg and beat well. Fold in the flour and cocoa powder. Mix the baking soda and the milk, and add slowly to the mixture. Pour into the prepared cake tins and bake for 25 minutes, until cooked and risen. Leave in the tins for 2 minutes, then turn out and leave to cool on a wire rack. Whip the cream stiffly. Fold in the liqueur and most of the orange zest. Use to sandwich the cakes together, reserving a little for the top. Decorate with the remaining cream mixture, orange zest and the segments. |
[Name] Beet Relish [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1800H [PrepTime] PT40M [TotalTime] PT1800H40M [DatePublished] 2002-02-09T09:21:00Z [Description] Make and share this Beet Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Grains", "Vegetable", "Scottish", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Canning", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "20", "1/2", "1"] [RecipeIngredientParts] ["beets", "white cabbage", "mustard powder", "malt vinegar", "sugar", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1016.0 [FatContent] 3.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 554.1 [CarbohydrateContent] 237.5 [FiberContent] 22.0 [SugarContent] 211.3 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 1 1/2 lbs. [RecipeInstructions] Combine all the ingredients in a large saucepan. Bring slowly to the boil, then simmer for 30 minutes, stirring occasionally. Spoon into pre-heated jars and cover at once with airtight and vinegar-proof tops. Store in a cool, dry, dark place and leave to mature for 2-3 months before eating. |
[Name] Banana Grape Cup With Yogurt [AuthorId] 24323 [AuthorName] JoAnn [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-09T09:21:00Z [Description] Make and share this Banana Grape Cup With Yogurt recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Grapes", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "4", "2"] [RecipeIngredientParts] ["bananas", "seedless grapes", "low-fat vanilla yogurt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 260.8 [FatContent] 2.0 [SaturatedFatContent] 1.1 [CholesterolContent] 6.1 [SodiumContent] 84.5 [CarbohydrateContent] 57.7 [FiberContent] 2.9 [SugarContent] 47.5 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a bowl. Toss and chill until ready to serve. |
[Name] Easy Bean Soup [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-09T09:21:00Z [Description] Make and share this Easy Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Beans", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1", "2", "3", "3", NA] [RecipeIngredientParts] ["bacon", "onion", "celery", "great northern beans", "chicken broth", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 237.0 [FatContent] 11.3 [SaturatedFatContent] 3.7 [CholesterolContent] 15.4 [SodiumContent] 583.4 [CarbohydrateContent] 21.5 [FiberContent] 6.7 [SugarContent] 1.4 [ProteinContent] 12.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the diced bacon in a heavy pot. Add the onion and celery, cooking until just soft. Add the beans and chicken broth. Simmer for 20 minutes. Add pepper to taste. Serve warm. |
[Name] Tuna Salad in Pita [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT4M [PrepTime] PT15M [TotalTime] PT19M [DatePublished] 2002-02-09T09:21:00Z [Description] Make and share this Tuna Salad in Pita recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Canadian", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "3/4", "3", "2", "2", "6", "3"] [RecipeIngredientParts] ["fresh asparagus", "mandarin oranges in light syrup", "red seedless grapes", "celery", "solid white tuna", "plain low-fat yogurt", "lettuce leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 304.5 [FatContent] 9.9 [SaturatedFatContent] 1.6 [CholesterolContent] 30.6 [SodiumContent] 540.0 [CarbohydrateContent] 27.0 [FiberContent] 2.9 [SugarContent] 13.5 [ProteinContent] 27.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cover and cook asparagus in a small amount of boiling water 4 minutes or until crisp tender; drain and let cool. Combine asparagus, drained mandarin oranges, grape halves and sliced celery, set aside. Combine tuna, yogurt, and mayonnaise, stirring to coat. Add asparagus mixture, tossing gently. Spoon 3/4 cup tuna mixture into each lettuce lined pita half. |
[Name] Double Chocolate Diabetic Cookies [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-09T09:21:00Z [Description] Make and share this Double Chocolate Diabetic Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "40", "1/4", "2", "1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "sugar substitute", "eggs", "vanilla", "all-purpose flour", "baking soda", "baking powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 122.6 [FatContent] 7.5 [SaturatedFatContent] 4.6 [CholesterolContent] 30.4 [SodiumContent] 102.9 [CarbohydrateContent] 13.1 [FiberContent] 0.6 [SugarContent] 6.0 [ProteinContent] 1.6 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Cream butter, sugar and sugar substitute. Add eggs and vanilla, beat well. In a separate bowl combine flour, cocoa, baking soda, baking powder mix well. Slowly add to butter mixture, mix well. Add chocolate chips. Put spoonfuls onto a parchment lined cookie sheet. Bake at 350 degrees for 6 to 7 minutes. |
[Name] Cinnamon Bun Icing [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-09T09:21:00Z [Description] This is just like the sweet, gooey icing that comes inside tiny tins inside those tubes of refrigerated cinnamon bun doughs. By changing the extract flavor, you can make orange cinnamon buns, lemon cinnamon buns, whatever you like. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/23/9/VlhvG50uSVSQc64tugLT-cinnamon-bun-frosting.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/23/9/pictT6jc3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/23/9/picpCW5dX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/23/9/pic3nY2Wx.jpg" ] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 -3", "1", "1"] [RecipeIngredientParts] ["powdered sugar", "half-and-half cream", "salt"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 482.6 [FatContent] 0.9 [SaturatedFatContent] 0.5 [CholesterolContent] 2.8 [SodiumContent] 83.2 [CarbohydrateContent] 120.3 [FiberContent] 0.0 [SugarContent] 117.7 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 2 cups icing [RecipeInstructions] Mix together sugar and enough cream to achieve a spreading consistency. Add extract flavor of your choice and salt (if desired- I omit]. To use: Spread over warm biscuits or sweet bread still warm from the oven or drizzle over gingerbread cookies. This also makes a nice icing for quick breads like banana bread or zucchini bread. |
[Name] Fresh Veggie and Herb Quiche [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-02-09T09:21:00Z [Description] Make and share this Fresh Veggie and Herb Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Cauliflower", "Vegetable", "Canadian", "Healthy", "Kid Friendly", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "3/4", "1/2", NA, "1", "1", "1/2", "2", "3/4", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["cooked long-grain rice", "egg", "swiss cheese", "salt", "fresh broccoli", "cauliflower", "carrot", "eggs", "water", "fresh thyme", "fresh oregano", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 199.5 [FatContent] 6.5 [SaturatedFatContent] 3.3 [CholesterolContent] 106.7 [SodiumContent] 316.3 [CarbohydrateContent] 23.4 [FiberContent] 1.9 [SugarContent] 5.1 [ProteinContent] 11.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine cooked rice, 1 egg, 1/4 cup cheese, and 1/4 teaspoon salt in a small bowl, stir well. Press mixture into a 9 inch pie plate coated with cooking spray. Bake at 350°F for 5 minutes, set aside. Place chopped broccoli and cauliflower in a vegetable steamer over boiling water, cover and steam 5 minutes or until crisp tender. Drain. Arrange broccoli, cauliflower, and carrot in rice shell. Sprinkle with remaining 1/2 cup cheese. Combine remaining 1/4 teaspoon salt, 2 eggs, and next 5 ingredients in a small bowl, stir well, pour over cheese. Bake at 375°F for 40 minutes or until set. Let stand 5 minutes, serve warm. |
[Name] Orange Drop Biscuits [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2002-02-09T09:21:00Z [Description] Make and share this Orange Drop Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Canadian", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/4", "1 1/2", "1/4", "1", "3", "1/3", "1/4", "3", "3/4", NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "sugar", "reduced-calorie margarine", "low fat cottage cheese", "egg substitute", "reduced-sugar orange marmalade"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.6 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.3 [SodiumContent] 84.7 [CarbohydrateContent] 6.9 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 20 biscuits [RecipeInstructions] Preheat oven to 400F and lightly spray a baking sheet with cooking spray (Pam]. Sift dry ingredients together into a bowl. Cut in the margarine with a pastry blender until the mixture resembles coarse meal. Combine cottage cheese, egg substitute, orange marmalade, and orange rind; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by tablespoonfuls onto baking sheet coated with cooking spray. Bake for 8 minutes or until golden. |
[Name] Chinese Pork Chops [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-09T09:21:00Z [Description] Make and share this Chinese 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/19/24/2/pic4RogKH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/24/2/picvEI6zs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/24/2/picEMaADB.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1 -2", "1", "5", NA] [RecipeIngredientParts] ["low sodium soy sauce", "egg", "garlic", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 246.4 [FatContent] 15.2 [SaturatedFatContent] 5.2 [CholesterolContent] 117.3 [SodiumContent] 506.3 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 24.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients, except crumbs and chops. Marinate chops in mixture for a minimum of 3 hours. Coat chops with corn flake crumbs and bake on a cookie sheet at 350 for about 45 minutes. |
[Name] serrano pork [AuthorId] 29920 [AuthorName] crawfish pie [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-09T09:21:00Z [Description] Make and share this serrano pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4", "3", "3", "1", NA, NA, NA] [RecipeIngredientParts] ["boneless pork", "serrano chilies", "roma tomatoes", "garlic", "onion", "water", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 266.0 [FatContent] 17.1 [SaturatedFatContent] 6.0 [CholesterolContent] 76.0 [SodiumContent] 66.2 [CarbohydrateContent] 4.7 [FiberContent] 1.1 [SugarContent] 2.2 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil and garlic cloves in saucepan.", "Brown pork.", "When brown turn heat down and simmer.", "In a separate pot combine chilies and tomatoes and cover with water (at least 3 cups.] Boil together about 20 min.", "Drain tomatoes and chilies but reserve 1/2 cup of water.", "Peel tomatoes and cut ends of peppers.", "Combine 1/2c water,salt (you will need to taste sauce to tell how much salt to add], peeled tomatoes and chilies in blender and blend until mixed.", "Add to pork and simmer 15-20 minutes (thelonger they simmer the hotter it is]." ] |
[Name] Curried Chicken Breast Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-09T09:21:00Z [Description] Not hot but just the right touch of flavor from the curry to make this a delicious and attractive dish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/24/5/picbEyPax.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/24/5/picoX4ZKe.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "Canadian", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "1/4", "1/4", "1/4", "1/2", "1", "1/4", "1", "1 1/2", "1", "3", "1/3"] [RecipeIngredientParts] ["onion", "celery", "butter", "salt", "curry powder", "flour", "milk", "chicken broth", "sherry wine", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 361.7 [FatContent] 20.1 [SaturatedFatContent] 10.1 [CholesterolContent] 107.7 [SodiumContent] 718.1 [CarbohydrateContent] 9.7 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 31.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Saute the onions and the celery in the butter until the onion is translucent Mix in the salt& curry powder.", "Add flour.", "cook until it bubbles.", "Remove from heat and add sherry.", "Pour in the milk& broth.", "Cook on low heat until smooth& thick.", "Pour half the sauce in a bowl and add the chicken.", "Divide chicken between the ten crepes, fold each one over and place the crepes side by side in a shallow baking dish Pour remaining sauce evenly over the crepes Sprinkle with the Parmesanand bake in a 350F oven for 20-25 minutes." ] |
[Name] Tomato Gravy [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-09T09:21:00Z [Description] Make and share this Tomato Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "4", "3", "1/2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["olive oil", "garlic", "green onions", "green tomatoes", "salt", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.6 [FatContent] 29.0 [SaturatedFatContent] 14.8 [CholesterolContent] 81.5 [SodiumContent] 357.6 [CarbohydrateContent] 25.0 [FiberContent] 6.9 [SugarContent] 12.8 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Heat oil in a medium skillet to medium. Add garlic and onion and saute for 5 minutes, stirring constantly. Add the tomatoes and reduce heat to a simmer-still stirring. Cook for 3 minutes. Stir in whipping cream and remaining ingredients, simmering to thick. Remove and serve. |
[Name] Chocolate Rainbow Krispies Treats [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-09T09:21:00Z [Description] This is a colorful twist on the old favorite "Rice Krispy" treats. These go over well with children and are a big seller at bake sales. You may cut them into much smaller squares, if desired. We like them huge! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/24/7/19247.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Rice", "Kid Friendly", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["80", "1/2 - 3/4", "12", "3/4 - 1", NA] [RecipeIngredientParts] ["marshmallows", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 324.4 [FatContent] 8.0 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 392.0 [CarbohydrateContent] 62.0 [FiberContent] 0.2 [SugarContent] 29.4 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 12-20 squares [RecipeInstructions] Measure out cereal into a huge bowl and set aside. Melt margarine and marshmallows together in a large saucepan over low heat, stirring (do not let burn]. As soon as the mixture has melted together, pour over the cereal and mix well using two large spoons. Let the cereal mixture cool down just a few seconds, then stir in 1/2 cup of the mini M&Ms candies, saving the remaining 1/2 cup for later. Mix well; some of the M&Ms will melt and the cereal will turn chocolaty. Immediately spread this mixture into a 9x13\" baking pan that has been greased or sprayed with nonstick baking spray. Sprinkle the remaining 1/2 cup M&Ms over the top, pressing if needed to make them stick to the top (using a large sheet of wax paper to press will keep your fingers from getting sticky]. Allow to cool completely. When cool, cut into 12 large pieces (or smaller pieces for more servings]. Note: regular M&Ms will not melt quickly enough, which is why I recommend the miniature. |
[Name] Popovers [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-09T09:21:00Z [Description] There's nothing quite like a good popover right from the oven, hot and steaming. Recipe courtesy of Cuisine Magazine. Haven't personally tried this recipe, it was posted by request. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "Healthy", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "2", "1 1/4"] [RecipeIngredientParts] ["all-purpose flour", "salt", "eggs", "milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 151.8 [FatContent] 3.8 [SaturatedFatContent] 1.7 [CholesterolContent] 77.6 [SodiumContent] 242.6 [CarbohydrateContent] 22.4 [FiberContent] 0.7 [SugarContent] 0.2 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix flour and salt together in a medium bowl. Make a well in the center of flour mixture. Beat eggs slightly and add in 1/2 cup milk. Gradually work this into the flour, whisking until it's smooth. Whisk in the remaining milk. (At this point if you'd like a cheese popover, add 1/2 cup freshly shredded Parmesan and a dash of cayenne.] Cover bowl with plastic wrap and refrigerate for 30 minutes. Heat oven to 450 degrees. Preheat popover pan for 10 minutes. When hot, brush popover cups with softened butter. Fill cups 2/3 full. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 10-15 minutes longer. Note: Do not open oven door until popovers are done. The cool air will drop the temperature quickly and they'll collapse. |
[Name] Ham and Swiss Cheese Frittata [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-09T09:21:00Z [Description] Not just for breakfast but for any meal of the day. Omit green pepper and add mushrooms if desired. A topping of salsa might be good also. Haven't personally tried this recipe, it was posted by request. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "Brunch", "Broil/Grill", "< 60 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/3", "1/3", "1 1/2", "4", "2/3", "1", NA, NA] [RecipeIngredientParts] ["onion", "green bell pepper", "olive oil", "eggs", "cooked ham", "swiss cheese", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 581.3 [FatContent] 43.1 [SaturatedFatContent] 17.1 [CholesterolContent] 515.2 [SodiumContent] 272.6 [CarbohydrateContent] 7.5 [FiberContent] 0.8 [SugarContent] 3.2 [ProteinContent] 39.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In skillet cook onion and green pepper with salt& pepper in 1 Tbls. of olive oil over low heat until green pepper is tender. In a bowl whisk together the eggs, ham, 2/3 cup Swiss cheese, and salt& pepper. Add onion and green pepper to egg mixture and stir until combined well. In skillet heat remaining 1/2 Tbls. olive oil over moderate heat until hot and pour in mixture, distributing ham and green pepper evenly. Cook frittata without stirring for 8 to 10 minutes or until edge is set but center is still soft. Sprinkle remaining 1/3 cup Swiss cheese over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil]. Broil frittata under preheated broiler about 4 inches from the heat for 2 to 3 minutes or until the cheese is golden. Cool in skillet for 5 minutes. Slide the frittata onto a serving plate and cut into wedges. Serve warm or at room temperature. |
[Name] Royal Icing [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2002-02-09T09:40:00Z [Description] Make and share this Royal Icing 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/19/25/0/picWUAlSo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/0/picZFnftR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/0/piclEtirP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/0/piccAGkyU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/0/picDf8CNy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/0/picFkmlBA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/0/picAviWV4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/0/pic2vsvGb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/0/picFgA50D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/0/picYJFwny.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/0/picGmHYrc.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", NA] [RecipeIngredientParts] ["cream of tartar", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 75.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.3 [CarbohydrateContent] 18.9 [FiberContent] 0.0 [SugarContent] 18.5 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Combine egg whites and cream of tartar in a large mixing bowl. Beat at medium speed on mixer until frothy. Add half of powdered sugar, mixing well. Add remaining sugar and beat 5-7 minutes at high speed, until mixture is stiff and holds a peak. Color with desired amount of paste food coloring. NOTE: Icing dries very quickly; keep icing covered with a damp cloth when not using. |
[Name] Corn Chowder [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-09T10:40:00Z [Description] Make and share this Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Corn", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "2", "1/2", "2", "2", "1", "1/2", NA] [RecipeIngredientParts] ["bacon", "onion", "potatoes", "water", "milk", "whole kernel corn", "salt", "ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 560.0 [FatContent] 21.8 [SaturatedFatContent] 8.2 [CholesterolContent] 40.2 [SodiumContent] 1565.1 [CarbohydrateContent] 83.9 [FiberContent] 7.3 [SugarContent] 11.1 [ProteinContent] 16.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve. |
[Name] Best - Ever Pie Crust [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-09T10:40:00Z [Description] Make and share this Best - Ever Pie Crust 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/19/25/2/picoCxhql.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "vegetable shortening", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 1361.1 [FatContent] 103.7 [SaturatedFatContent] 29.8 [CholesterolContent] 0.0 [SodiumContent] 1167.0 [CarbohydrateContent] 95.4 [FiberContent] 3.4 [SugarContent] 0.3 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 2 pie crusts [RecipeInstructions] Cut shortening into flour and salt until dough appears crumbly. Add water a little at a time, until it can be gathered into a ball. Roll out dough on a floured counter. Don't overwork it. Use as directed in pie recipe. It will be very flaky. |
[Name] Glazed Lemon Cake [AuthorId] 27566 [AuthorName] mew Elaine in MD [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2002-02-09T10:40:00Z [Description] Make and share this Glazed Lemon Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/4/picttxSEu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/4/picDqxOoY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/4/picLJAA5f.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "3", "3", "1/2", "1/2", "1", "2", "2", "1", "1/2 - 1", "3", "1/2"] [RecipeIngredientParts] ["butter", "granulated sugar", "eggs", "flour", "baking soda", "salt", "buttermilk", "lemons, zest of", "fresh lemon juice", "powdered sugar", "butter", "lemons, zest of", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 7190.6 [FatContent] 297.4 [SaturatedFatContent] 181.6 [CholesterolContent] 1376.4 [SodiumContent] 4235.1 [CarbohydrateContent] 1092.3 [FiberContent] 13.9 [SugarContent] 787.6 [ProteinContent] 69.6 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Oven 325- greased and floured 10 inch tube pan. Cream butter and sugar. Add eggs, one at a time. Sift dry ingredients together and add alternately with buttermilk. Blend well. Stir in lemon juice and zest. Bake on middle rack for 1 hour and 5 minutes (this was right on the nose for my oven] or until cake begins to pull away from the side of the pan. Cool on rack ten minutes before removing from pan. \"Frost\"while warm. Obviously this runs and then upon cooling almost forms a\"shell\". Icing-------. Beat ingredients well. |
[Name] Onion Roasted Chicken and Vegetables [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-09T10:41:00Z [Description] Make and share this Onion Roasted Chicken and Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/4", "1/2", "4", "1", "2"] [RecipeIngredientParts] ["olive oil", "garlic powder", "chicken breast halves", "potato", "carrots"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 373.8 [FatContent] 20.4 [SaturatedFatContent] 3.8 [CholesterolContent] 46.4 [SodiumContent] 857.0 [CarbohydrateContent] 29.4 [FiberContent] 4.0 [SugarContent] 2.8 [ProteinContent] 18.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. In a large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated. Empty chicken, potatoes and carrots into large baking or roasting pan; discard bag. Arrange chicken breast side up. Bake uncovered, basting half way through, 45 minutes or until chicken and vegetables are done. |
[Name] Overnight Cabbage Salad [AuthorId] 24323 [AuthorName] JoAnn [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-09T12:31:00Z [Description] Best if allowed to sit overnight, otherwise refrigerate a couple of hours at minimum. The grated onion really adds something special. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 15 Mins", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/2", "4", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["cabbage", "sugar", "vinegar", "Miracle Whip", "celery seed", "onion", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 62.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 15.4 [FiberContent] 0.9 [SugarContent] 14.1 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] "Mix together and refrigerate overnight." |
[Name] Six-Spice Oatmeal Raisin Cookies [AuthorId] 25483 [AuthorName] pollen [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-09T12:31:00Z [Description] These are the most delicious oatmeal raisin cookies EVER!! The spices seem a little bizarre, but they are perfect (I suggest following the recipe closely and leaving all the spices in). I guess they are more of a sophisticated oatmeal cookie, if such a thing is possible. I think I got this recipe from allrecipes.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Potluck", "Spicy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1 1/2", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "3", "1"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "white sugar", "egg", "vanilla", "flour", "cinnamon", "nutmeg", "ground ginger", "cumin", "ground cloves", "cayenne", "baking soda", "salt", "oats", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 125.8 [FatContent] 4.5 [SaturatedFatContent] 2.5 [CholesterolContent] 14.0 [SodiumContent] 65.8 [CarbohydrateContent] 19.8 [FiberContent] 1.2 [SugarContent] 10.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 50 cookies [RecipeInstructions] Cream together butter/margarine and sugar, then beat in egg and vanilla. Sift together flour, spices, baking soda and salt, and mix in. Add oats and raisins and mix well. Drop by spoonful onto cookie sheet. Bake for 8-10 minutes at 375ºF. |
[Name] Brussels Sprouts In Browned Butter [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-09T12:31:00Z [Description] Freshly grated nutmeg adds a wonderful subtle flavor to the Brussels sprouts. Add only enough to enhance, not to overpower. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/8/picEuS4u4.jpg" [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, "4", NA, NA, NA] [RecipeIngredientParts] ["Brussels sprout", "butter", "nutmeg", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 101.8 [FatContent] 11.5 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 81.8 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook Brussels sprouts in minimum salted boiling water. Drain. Make browned butter by cooking butter in skillet over low heat. Add Brussels sprouts to butter. Grate small amount of nutmeg over sprouts and salt and pepper to taste. Toss to coat. |
[Name] Supreme Garlic Mashed Potatoes [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-09T12:31:00Z [Description] By cooking garlic cloves and potatoes together you get a nice easy way to get a taste of garlic. Make potatoes as dense or creamy as you like by adjusting milk. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/9/picnBPqtB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/9/01476493041.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/9/picyNpuXa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/9/picpIE3H5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/25/9/picQF7DCG.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Kid Friendly", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6 -8", "1/2 - 1", "1/2", "1/4", "3", NA, NA, NA, NA] [RecipeIngredientParts] ["potatoes", "butter", "sour cream", "milk", "garlic", "salt", "pepper", "paprika", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 74.0 [Calories] 518.1 [FatContent] 29.5 [SaturatedFatContent] 18.3 [CholesterolContent] 78.1 [SodiumContent] 252.6 [CarbohydrateContent] 58.1 [FiberContent] 7.1 [SugarContent] 3.5 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes and the garlic cloves together. When tender, mash with potato masher and add butter. Mash some more, add sour cream and enough of milk to desired consistency. Season with salt and pepper. Top with a sprinkling of paprika and parsley flakes. |
[Name] Black & White Chocolate Chip Cookies [AuthorId] 25483 [AuthorName] pollen [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-09T12:31:00Z [Description] This is a very decadent, rich chocolate cookie! They are addictive, so watch out :) They are easy and quick to make. They were one of my favourite cookies when I was a kid. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/26/0/picXSth2k.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1/2", "1/2", "1/3", "1", "1 1/4", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "white sugar", "brown sugar", "vanilla", "salt", "cocoa powder", "water", "baking soda", "flour", "white chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 134.0 [FatContent] 6.8 [SaturatedFatContent] 4.2 [CholesterolContent] 9.3 [SodiumContent] 115.0 [CarbohydrateContent] 18.7 [FiberContent] 1.0 [SugarContent] 13.3 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Cream together butter/margarine, sugars, vanilla and salt. Beat in cocoa powder. Dissolve baking soda in water and mix in. Stir in flour, then chips. Place dough by spoonful on a greased baking sheet. Bake at 325° for 14- 16 minutes. Do not overbake or cookies will dry out. |
[Name] French Onion Soup [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this French Onion Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/26/1/picTQuqMd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/26/1/picXI6rxq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/26/1/picit6f3W.jpg"] [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "3", "2", "1", "1", "1/2", "6", "1", "6", "1 1/2"] [RecipeIngredientParts] ["butter", "onions", "garlic", "dried thyme", "salt", "ground black pepper", "beef broth", "gruyere", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 393.6 [FatContent] 13.1 [SaturatedFatContent] 7.3 [CholesterolContent] 36.4 [SodiumContent] 1727.2 [CarbohydrateContent] 50.1 [FiberContent] 3.0 [SugarContent] 10.9 [ProteinContent] 19.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In medium saucepan, heat butter and saute the onions on low heat for 20-30 minutes until soft and golden brown, stirring often. Add the garlic, thyme, salt and pepper and cook another 4-5 minutes. Add beef broth and grape juice. Cover and simmer for 15 minutes. Taste for seasoning. (Can be made ahead up to this point.] Preheat oven to 400 degrees. Place soup in 6 ovenproof bowls. Top each bowl with a slice of French bread and about 1/4 cup grated cheese. Bake for 5 minutes until cheese has melted. Serve at once. Serves 6. |
[Name] Skillet Cranberries [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT1H [PrepTime] PT2M [TotalTime] PT1H2M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Skillet Cranberries recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4"] [RecipeIngredientParts] ["fresh cranberries", "brown sugar", "white sugar", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 30.2 [CarbohydrateContent] 80.6 [FiberContent] 3.5 [SugarContent] 73.6 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spread the cranberries in an iron skillet that has a cover. Sprinkle the sugar over the berries, cover the skillet and place in over at 250F for 1 hour. Remove the lid and pour the brandy in the skillet Serve. |
[Name] Apple Butter Steak [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Apple Butter Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Meat", "High Protein", "High In...", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "4", "2", "2", "1/4", "4"] [RecipeIngredientParts] ["apple butter", "light soy sauce", "dry sherry", "ginger", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 234.5 [FatContent] 9.4 [SaturatedFatContent] 3.9 [CholesterolContent] 46.5 [SodiumContent] 400.9 [CarbohydrateContent] 6.6 [FiberContent] 0.5 [SugarContent] 4.5 [ProteinContent] 24.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the steak on a plate. Mix the remaining items together and rub 2 Tbs onto the steak, both sides. Marinate for 1/2 hour and then broil on an oven rack to your liking. Slice the steak across the grain of the meat and place the pieces in an oven proof dish. Pour the remaining sauce on top of the meat and place under th broiler for just a few moments, allowing it to glaze a bit Serve. |
[Name] Chicken Supreme [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Chicken Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", NA, "1/2", "1/2", "1", "1/3", "1/2"] [RecipeIngredientParts] ["chicken breast halves", "lemon", "flour", "butter", "sherry wine", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 576.4 [FatContent] 45.1 [SaturatedFatContent] 25.9 [CholesterolContent] 158.0 [SodiumContent] 465.0 [CarbohydrateContent] 16.5 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut lemon and rub the chicken. Sprinkle with salt and pepper. Coat with flour. Brown chicken in butter in dutch oven. Mix together cream, sherry, and cheese. Pour over chicken. Cover and simmer, turning occ. till tender. (about 20 min]. |
[Name] Venetian Inn Baked Haddock [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Venetian Inn Baked Haddock recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2 - 3/4", NA, "2", "1", "2", "1", "2", "2"] [RecipeIngredientParts] ["haddock fillets", "flour", "olive oil", "hot water", "bay leaves", "paprika", "butter"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 260.5 [FatContent] 13.5 [SaturatedFatContent] 4.8 [CholesterolContent] 72.3 [SodiumContent] 111.0 [CarbohydrateContent] 13.6 [FiberContent] 0.9 [SugarContent] 0.4 [ProteinContent] 20.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Rinse haddock well under cold water while still frozen.", "Preheat oven to 375 degrees.", "Mix flour with salt and pepper.", "Lightly dust each fillet with mixture.", "Lay fish in baking dish and brush top of each piece with olive oil.", "Mix hot water, bay leaves and lemon juice and spritz fillets with mixture.", "Sprinkle fillets with paprika for color.", "Bake for 30 minutes or until fish is firm.", "Remove from oven and transfer to serving platter.", "Pour melted butter over each piece before serving." ] |
[Name] Chicken Strips with Sweet and Sour Sauce [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-09T17:05:00Z [Description] A fantastic chicken recipe with a delightful Sweet and Sour Sauce. I developed this Sauce recipe over 25 years ago and it has had big approval from everyone. This sauce is also excellent for cooking spare ribs or other chicken in the oven. This recipe can be doubled. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/26/6/pic1zWLZz.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Canadian", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "6", "1 1/2", "1/3", "1", "1/4", "1/4", "1 1/2", "1/2", "1", "1", "1/2", "2", "1/2", "4", "1", "1", "4", "1/4", "2 1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "eggs", "buttermilk", "parmigiano-reggiano cheese", "garlic powder", "salt", "black pepper", "dried dill weed", "margarine", "butter", "white vinegar", "granulated sugar", "Accent seasoning", "ketchup", "soy sauce", "seasoning salt", "garlic powder", "water", "tapioca starch", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 451.2 [FatContent] 12.0 [SaturatedFatContent] 3.1 [CholesterolContent] 122.0 [SodiumContent] 843.3 [CarbohydrateContent] 53.3 [FiberContent] 1.2 [SugarContent] 38.3 [ProteinContent] 31.1 [RecipeServings] 8.0 [RecipeYield] 2 1/2 cups of sauce [RecipeInstructions] ["Remove all fat from chicken breasts and discard.", "Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or flat hammer to about 1/2 inch thickness.", "Cut chicken into 1 inch strips.", "In a small mixing bowl, whisk together eggs and buttermilk.", "In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.", "Preheat oven to 400 F degrees.", "Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.", "Place chicken strips in a single layer on a baking sheet or cookie sheet.", "Drizzle with melted margarine or butter.", "Bake in preheated 400 F oven for 10 minutes.", "Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.", "Serve with Sweet and Sour Sauce as a dip.", "SAUCE-----------------.", "In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.", "Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.", "Add red food coloring and stir to blend.", "In a small bowl, mix together cold water and tapioca starch until smooth.", "While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.", "If desired, you can add about 1/2 cup of crushed pineapple or chunky pineapple to sauce mixture near the end of cooking for a pineapple taste." ] |
[Name] Wendy's Burger Goulash [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Wendy's Burger Goulash 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/19/26/7/picdwFK75.jpg" [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1", "1", "2", "1/2", "1", "5"] [RecipeIngredientParts] ["onion", "green pepper", "hamburger", "tomatoes", "garlic powder", "salt", "pepper", "catsup", "elbow macaroni"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 564.6 [FatContent] 12.6 [SaturatedFatContent] 3.9 [CholesterolContent] 50.7 [SodiumContent] 1284.0 [CarbohydrateContent] 83.6 [FiberContent] 5.1 [SugarContent] 16.0 [ProteinContent] 29.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In dutch oven heat oil, cook onions and peppers. Add hamburger, cook and stir for 3 minutes. Add all remaining ingredients EXCEPT macaroni. Bring to a boil. Simmer for 10 minutes. Add macaroni. Mix well. |
[Name] Asian Coleslaw [AuthorId] 27395 [AuthorName] Manda [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2002-02-09T17:05:00Z [Description] This is a nice change from ordinary coleslaw. The sesame oil gives a distinct flavor. Toasted sesame seed or slivered almonds can also be added for an extra touch. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "< 60 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "2", "1/4", "1/4", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["carrot", "green peppers", "celery", "onion", "cabbage", "cider vinegar", "white vinegar", "sugar", "poppy seed"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 188.5 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 29.6 [CarbohydrateContent] 31.1 [FiberContent] 2.1 [SugarContent] 28.0 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all slaw ingredients in large bowl and toss to combine. Combine all dressing ingredients in small bowl and whisk well. Pour dressing over slaw and mix thoroughly. Refrigerate at least one hour before serving. |
[Name] Bacon Bagel Snacks [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Bacon Bagel Snacks recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1/2", "6", "2"] [RecipeIngredientParts] ["miniature bagels", "bacon", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1909.9 [FatContent] 70.8 [SaturatedFatContent] 18.2 [CholesterolContent] 56.6 [SodiumContent] 3478.9 [CarbohydrateContent] 258.6 [FiberContent] 11.4 [SugarContent] 27.8 [ProteinContent] 61.2 [RecipeServings] nan [RecipeYield] 2 snacks [RecipeInstructions] Spread each bagel half with 1 t dressing. Sprinkle with bacon and onion. Broil 5 inches from heat for about 2 minutes. |
[Name] Old Fashioned Tomato Spice Cake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Old Fashioned Tomato Spice Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/3", "4", "1 1/2", "1", "1", "1/2", "1", "1/2", "2", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "allspice", "baking soda", "cinnamon", "clove", "shortening", "eggs", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 407.5 [FatContent] 14.7 [SaturatedFatContent] 3.8 [CholesterolContent] 52.9 [SodiumContent] 635.1 [CarbohydrateContent] 65.1 [FiberContent] 1.7 [SugarContent] 37.5 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Grease and flour 2 8-inch round cake pans. In lg bowl, combine ALL ingredients. Beat on low to combine. Beat on high for 4 minutes. Pour into pans. Bake for 35 minutes or until toothpick comes out clean. Cool and frost. |
[Name] Sweet Potatoes and Onions [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Sweet Potatoes and Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/8", "5", "1/4"] [RecipeIngredientParts] ["olive oil", "butter", "onion", "allspice", "cinnamon", "sweet potatoes", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 178.4 [FatContent] 8.4 [SaturatedFatContent] 3.1 [CholesterolContent] 10.2 [SodiumContent] 89.1 [CarbohydrateContent] 24.5 [FiberContent] 3.7 [SugarContent] 5.6 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat a large frying pan and add the oil, butter, and onion. Saute for a few minutes or until the onion is clear. Add the spices and salt and pepper. Add the diced potatoes and saute until lightly browned. Toss with parsley just before serving. |
[Name] Cornish Game Hens With Orange Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Cornish Game Hens With Orange Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "2", "1", "1 1/2", "2", "3", "3"] [RecipeIngredientParts] ["butter", "garlic", "onion", "parsley", "salt", "brown sugar", "cornstarch", "water", "oranges, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1377.6 [FatContent] 54.3 [SaturatedFatContent] 31.2 [CholesterolContent] 339.5 [SodiumContent] 1726.1 [CarbohydrateContent] 177.2 [FiberContent] 0.4 [SugarContent] 169.7 [ProteinContent] 49.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Rub hens with butter. Mix next 4 ingredients and sprinkle evenly over hens. Place on rack in baking pan. Bake for 45 min, covered with a foil tent. Make orange sauce--------------. Combine sugar and cornstarch. Mix well. Add water and juice. Cook and stir to a boil. Cook for 2 minutes. Pour half over hens, and bake hens another 15 minutes. Baste once or twice. Serve remaining sauce with hens. |
[Name] Wonderful Meatloaf [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2H [PrepTime] PT12M [TotalTime] PT2H12M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Wonderful Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "4", "2", "1", "1", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["ground beef", "ground pork", "eggs", "salt", "pepper", "sage", "rosemary", "thyme"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 692.5 [FatContent] 39.3 [SaturatedFatContent] 14.2 [CholesterolContent] 289.5 [SodiumContent] 1759.8 [CarbohydrateContent] 30.9 [FiberContent] 2.1 [SugarContent] 5.1 [ProteinContent] 50.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. Get a big bowl and mix it all together. Form into a loaf. Bake at 350* for 1/2 hour. Reduce temperature to 225* and bake for another 1 1/2 hours. |
[Name] Crab Casserole [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Crab Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["16", "1", "1", "2", "1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["celery", "mayonnaise", "eggs", "onion", "Worcestershire sauce", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 251.5 [FatContent] 4.6 [SaturatedFatContent] 1.2 [CholesterolContent] 140.6 [SodiumContent] 1796.9 [CarbohydrateContent] 22.7 [FiberContent] 2.0 [SugarContent] 3.2 [ProteinContent] 27.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix ALL ingredients in lg bowl. Pour into buttered, 3 quart casserole. Bake at 350F degrees for 45 minutes. |
[Name] Maple Custard [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT40M [PrepTime] PT2M [TotalTime] PT42M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Maple Custard 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/19/27/5/picaaOEeb.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1"] [RecipeIngredientParts] ["eggs", "maple syrup", "milk", "salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 234.1 [FatContent] 8.1 [SaturatedFatContent] 4.0 [CholesterolContent] 156.6 [SodiumContent] 156.5 [CarbohydrateContent] 32.3 [FiberContent] 0.0 [SugarContent] 23.9 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Pour into small custard dishes or individual souffle cups. Set molds in a pan of hot water and bake, uncovered at 350F for 40 minutes or until the blade of a kitchen knife in center comes out clean. Serve warm or cold. |
[Name] Pork Chops With Red Cabbage [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Pork Chops With Red Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Vegetable", "Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1", "2", "1", "4", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["olive oil", "red cabbage", "onion", "garlic", "apple", "dried marjoram", "olive oil", "marjoram", "reduced-sodium chicken broth", "reduced-sodium chicken broth"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 652.6 [FatContent] 35.4 [SaturatedFatContent] 10.1 [CholesterolContent] 170.8 [SodiumContent] 230.3 [CarbohydrateContent] 27.3 [FiberContent] 6.1 [SugarContent] 15.8 [ProteinContent] 56.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For Cabbage--. Heat oil in skillet over medium heat. Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally. Stir in balsamic vinegar. Season to taste with salt and pepper. For Pork--. Heat oil in another skillet over medium high heat. Season pork chops with salt and pepper. Rub with marjoram. Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes. Transfer cabbage to platter. Place pork chops atop cabbage. In skillet pork chops were cooked in add chicken broth and balsamic vinegar. Stir with wooden spoon, scraping up any browned bits. Pour sauce over pork and serve. |
[Name] Pizza Dip [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Pizza Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1", NA] [RecipeIngredientParts] ["cream cheese", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 706.0 [FatContent] 55.3 [SaturatedFatContent] 23.3 [CholesterolContent] 148.8 [SodiumContent] 1906.1 [CarbohydrateContent] 25.2 [FiberContent] 5.3 [SugarContent] 6.5 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] In 2 qt saucepan, heat pizza sauce until hot. Add pepperoni. Stir to combine. Add cheese, a few cubes at a time. Stir and add cubes until melted and smooth. Do not boil! Serve with tortilla chips. |
[Name] Canned Roasted Peppers or Pimento [AuthorId] 26278 [AuthorName] Aroostook [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-09T17:05:00Z [Description] I love to mix a variety of peppers in each jar. I do separate sweet from hot varieties. These peppers add pleasing color and incredible taste to any recipe. This recipe came from the "Modern" Guide to Home Canning and Instructions from the National Pressure Cooker Company. At the date it was published the cost of a copy of this 90 page manual was 30 cents! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["20", NA] [RecipeIngredientParts] ["bell peppers", "canning salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 59.5 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 13.8 [FiberContent] 5.1 [SugarContent] 7.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 8 pints per batch [RecipeInstructions] ["Preheat oven to 450 F.", "Place whole peppers on an ungreased baking sheet and place in moderately hot oven for 8 to 10 min.", "or until skin blisters and browns.", "Remove from oven and place clean tea towel over peppers until completely cooled.", "Halve peppers and remove skins, stem and seeds.I use the tea towel to \"scrub\" off the skins.", "Flatten peppers and pack in hot clean pint jars.", "Add scant 1/2 tsp.", "canning salt to each jar.", "No additional liquid is neeed.", "Adjust lids and process according to your pressure cooker directions for 10 minutes at 10 pounds of pressure." ] |
[Name] Simply Awesome Baked Pork Chops!! [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Simply Awesome Baked 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/19/27/9/picfzpfmf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/27/9/picVGzB3w.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "3", "1", "1 1/2"] [RecipeIngredientParts] "butter" [AggregatedRating] 4.5 [ReviewCount] 52.0 [Calories] 658.7 [FatContent] 44.9 [SaturatedFatContent] 17.9 [CholesterolContent] 215.5 [SodiumContent] 724.8 [CarbohydrateContent] 6.4 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 54.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown chops in butter. Place in baking dish. Sprinkle with soup mix. Pour cream over all. Bake, tightly covered, at 375* for 45 minutes or until done. |
[Name] Mild and Creamy Macaroni and Cheese [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-09T17:05:00Z [Description] A nice, mild mac 'n cheese, no sharp flavors here. Very creamy with the addition of baked tomato slices on top. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Cheese", "Kid Friendly", "Potluck", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1", "1/8", "2", "2", "1"] [RecipeIngredientParts] ["elbow macaroni", "butter", "flour", "salt", "pepper", "American cheese", "milk", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 411.2 [FatContent] 16.9 [SaturatedFatContent] 10.2 [CholesterolContent] 47.6 [SodiumContent] 727.9 [CarbohydrateContent] 52.6 [FiberContent] 2.4 [SugarContent] 2.2 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Cook macaroni and drain. Melt butter in pan. Remove from heat and stir in salt, pepper and flour until smooth, making a light roux. Gradually stir in milk. Return to heat and bring to a boil, stirring constantly. Reduce heat and stir in 1 1/2 cups cheese. Add macaroni. Pour into 1 1/2 quart casserole. Arrange tomato slices on top, and sprinkle with remaining cheese. Bake for 15-20 minutes, until hot and bubbly. |
[Name] 2 Sauces For Basting Or Dipping [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this 2 Sauces For Basting Or Dipping recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["crushed pineapple", "sugar", "cinnamon", "ginger", "orange marmalade", "Dijon mustard"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 661.5 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 417.8 [CarbohydrateContent] 171.4 [FiberContent] 6.5 [SugarContent] 158.7 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 1 1/2 crusts [RecipeInstructions] For pineapple sauce--------------. Pour undrained pineapple into bowl. Add peaches and sugar. Mix well. Add spices and stir until blended. For orange sauce--------------. In small saucepan, combine ingredients. Heat on med to boiling. Reduce heat to low. Cook 10 minutes or until thickened, stirring often. Can be used to baste chicken, pork, or fish. Or are excellent as dipping sauces for nuggets, strips, etc. |
[Name] Vegan Brownies [AuthorId] 25483 [AuthorName] pollen [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-09T17:05:00Z [Description] My sister used to bake these every day to sell at a cafe at school. I often bring these to vegetarian/vegan potlucks because they are quick and everyone seems to really like them. |
[Name] Potato and Cauliflower Curry [AuthorId] 30746 [AuthorName] angelina ballerina [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-09T17:05:00Z [Description] This is a delicious vegetarian curry popular with everyone. It is beatifully fragrant and colourful. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Cauliflower", "Vegetable", "Asian", "Indian", "Lactose Free", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "15 -20", "2", "2", "1", "1", "2", NA, "1", "2 1/2 - 3", "2"] [RecipeIngredientParts] ["onions", "cauliflower", "potatoes", "carrots", "olive oil", "butter", "curry paste", "fresh ginger", "garlic", "tomatoes", "water", "bay leaves"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 768.1 [FatContent] 8.4 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 124.9 [CarbohydrateContent] 159.5 [FiberContent] 23.8 [SugarContent] 14.9 [ProteinContent] 20.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place oil in a large saucepan or soup pot. Add onions and saute until beatiful and caramelised brown. I sometimes add a splash of water if the onions aren't browning in oil. When onions are done and curry paste and fry about 5 minutes. Add garlic and ginger and fry 2 minutes more. Do not burn. Add potatoes and carrots and saute a further 2-3 minutes. Add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer. Simmer for about half and hour, then add cauliflower. Allow the curry to simmer until thickened and reduced. Stir occasionally. You can add seasoning as per taste. I reccomend cinnamon, coriander and cayenne pepper. Serve with your favourite condiments. |
[Name] Teriyaki Glaze Marinade [AuthorId] 26278 [AuthorName] Aroostook [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-09T17:05:00Z [Description] After trying many recipes, I found this to be the best. My mother-in-law found this marinade in the Sunday paper for me years ago. Bless her! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/28/4/picqLcMcI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/28/4/pic9RzqAm.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Wild Game", "Meat", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "3", "1/4", "1 1/2"] [RecipeIngredientParts] ["canola oil", "soy sauce", "tomato juice", "brown sugar", "garlic", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 125.0 [FatContent] 9.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 701.3 [CarbohydrateContent] 10.3 [FiberContent] 0.2 [SugarContent] 9.4 [ProteinContent] 1.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] This is really good using a thick London Broil thinly sliced across the grain. Mix ingredients well. Place meat and sauce in gallon ziplock bag. Refrigerate and marinade for several hours or overnight. Grill meat. Boil remaining sauce and pour over the cooked meat or use it as a dipping sauce. |
[Name] Baked Bean Soup [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this Baked Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["3", "6", "2", "2", "1 1/2", "1", "1", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["vegetarian baked beans", "water", "onions", "celery", "stewed tomatoes", "chili sauce", "salt", "ground black pepper", "sugar", "butter", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.3 [FatContent] 4.5 [SaturatedFatContent] 2.6 [CholesterolContent] 10.2 [SodiumContent] 1037.5 [CarbohydrateContent] 35.0 [FiberContent] 6.4 [SugarContent] 15.8 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the beans, water, onion, and celery in a saucepan and bring to boil for about 30 minutes. Put in food processor along with the tomatoes to blend together. Put back in saucepan Add the chili sauce and seasonings. In another pan, melt the butter and cook with the flour for 2 minutes to form a roux. Stir the roux into the soup and keep stirring over a medium heat until the soup thickens. You might also throw in some mustard or horseradish for variation. |
[Name] BBQ Sauce [AuthorId] 26278 [AuthorName] Aroostook [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-09T17:05:00Z [Description] Make and share this BBQ Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "2", "4", "1", "1/2", "1/2", "2", "1/4"] [RecipeIngredientParts] ["onion", "celery", "brown apple vinegar", "brown sugar", "lemon juice", "tomato ketchup", "dried mustard", "water", "garlic", "dark molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 459.0 [FatContent] 14.4 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1382.1 [CarbohydrateContent] 86.2 [FiberContent] 2.2 [SugarContent] 68.6 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Slowly cook celery and onions in oil over low heat. Add next 7 ingredients and simmer for 30 minutes. Add molasses to hot mixture. Stir and cool. Keep refrigerated. |
[Name] Taco Flavored Oven Fried Chicken [AuthorId] 12882 [AuthorName] Claire312 [CookTime] PT40M [PrepTime] PT55M [TotalTime] PT1H35M [DatePublished] 2002-02-09T17:05:00Z [Description] This is a modified, lower fat version of the recipe that made the finals in this year's Pillsbury Bake-off. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "buttermilk", "flour", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 225.2 [FatContent] 2.8 [SaturatedFatContent] 0.9 [CholesterolContent] 36.7 [SodiumContent] 881.9 [CarbohydrateContent] 28.5 [FiberContent] 1.5 [SugarContent] 4.6 [ProteinContent] 20.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put chicken breasts in large ziplock bag. Pour buttermilk over chicken in bag. Add one tablespoon of the taco seasoning to buttermilk/chicken. Marinate for at least 2 hours (you could probably skip this but I find that buttermilk tenderizes chicken] Mix breadcrumbs, flour, remaining taco seasoning, salt and pepper. Pour some of crumbs on a pie plate. Lift buttermilk coated chicken breasts out of bag and roll in crumbs. Or, you could do the shake and bake method. Spray pan with cooking spray. If you have a rack you can set on the pan, spray that. Set chicken pieces on rack on in pan. You could also use a broiler pan. Optional: Spray chicken pieces with butter flavored Pam if you have some around. Bake chicken pieces at 375 for about 35 to 40 minutes. |
[Name] Simple Irish Vegetable Soup [AuthorId] 30746 [AuthorName] angelina ballerina [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-09T17:14:00Z [Description] It seems every house in Ireland has a pot of this soup on the boil. Each family with it's own recipe. It is cheap, delicious and filling. I devised this version through trial and error, but it is always a favourite with anyone i serve it to. You can replace the chicken stock with vegetable stock to serve as vegetarian. This is not set in stone, so adjust as you see fit. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Weeknight", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "4 -5", "3 -4", "1 -2", "1", "1 1/2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["carrots", "leeks", "celery", "parsley", "vegetable bouillon cubes", "ground sage", "cayenne pepper", "ground cumin", "pasta", "water", "potato"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 99.9 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.4 [SodiumContent] 803.0 [CarbohydrateContent] 20.4 [FiberContent] 2.3 [SugarContent] 3.2 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place carrots, leek, parsley, celery and soup mix (optional] in stock or soup pot. Cover with cold water just so all veg are floating. Bring to boil, and add stock cubes, and spices. Simmer until vegetables are very soft. Taste and season, adjust flavour as per your taste. If adding pasta, do this now and boil until pasta is well cooked. Serve with potatoes in warm bowls. Whole boiled potatoes are traditionally placed in soup at time of serving. |
[Name] Hot Applesauce Sundae [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Hot Applesauce Sundae recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", NA] [RecipeIngredientParts] ["applesauce", "cinnamon", "ice cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 97.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 35.8 [CarbohydrateContent] 25.6 [FiberContent] 1.7 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 1 pint [RecipeInstructions] Combine ingredients and warm till it bubbles (either stove top or in the microwave]. Spoon over vanilla ice cream and enjoy. Store remaining sauce in fridge (can be reheated in microwave]. Homemade applesauce works great--especially if a bit chunky! |
[Name] Italian Popcorn [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Italian Popcorn recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "European", "Kid Friendly", "Kosher", "Free Of...", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "1/4", "1/2", "1/2", "1/4", "1/2", NA, "3 -4"] [RecipeIngredientParts] ["butter", "romano cheese", "dried basil", "dried parsley flakes", "oregano", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 318.6 [FatContent] 25.6 [SaturatedFatContent] 15.6 [CholesterolContent] 66.5 [SodiumContent] 269.0 [CarbohydrateContent] 19.3 [FiberContent] 3.6 [SugarContent] 0.3 [ProteinContent] 5.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Melt the butter and stir in the seasonings,and toss with the popcorn." |
[Name] Crab filled mushrooms [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Crab filled mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "Vegetable", "European", "Potluck", "Winter", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["24", "1/4", "1", "2", "2", "1/8", "1", "1/4", "2"] [RecipeIngredientParts] ["fresh large mushrooms", "cream cheese", "parmesan cheese", "plain yogurt", "fresh lemon juice", "fresh lump crabmeat", "red bell pepper", "green onions"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 27.0 [FatContent] 1.2 [SaturatedFatContent] 0.6 [CholesterolContent] 12.8 [SodiumContent] 49.1 [CarbohydrateContent] 1.1 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 3.3 [RecipeServings] 24.0 [RecipeYield] 24 appetizers [RecipeInstructions] Remove mushroom stems, and discard, set caps aside. Combine next 5 ingredients in a bowl, stir well. Gently fold in crabmeat, bell pepper and green onion. Spoon 1 tbsp crabmeat mixture into each mushroom cap. Place stuffed mushrooms in a 13X9X2-inch baking dish. Bake at 350 for 20 minutes. Serve warm. |
[Name] Pizza Burgers [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Pizza Burgers 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/19/29/2/picAcRfdd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/29/2/picXKEsWD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/29/2/picFBdJnZ.jpg"] [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "16", "1 1/2", "2", "1/2", "12"] [RecipeIngredientParts] ["ground beef", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 257.6 [FatContent] 15.7 [SaturatedFatContent] 6.2 [CholesterolContent] 50.2 [SodiumContent] 484.7 [CarbohydrateContent] 12.6 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 15.5 [RecipeServings] nan [RecipeYield] 24 pizzas [RecipeInstructions] Preheat oven to 400F degrees. Saute ground beef in nonstick skillet until no longer pink. Add pizza sauce. Cook on low for 2 minutes. Spread bun halves on cookie sheet. Top with sauce, pepperoni and mozzarella. Sprinkle with parmesan. Bake for about 10 minutes or until cheese is melted. |
[Name] Casie's Chicken Mole [AuthorId] 18308 [AuthorName] Casie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-10T09:13:00Z [Description] A delicious blend of flavors. I found two recipes each with stuff I liked and disliked, so I blended them together. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "1", "2", "4", "2", "1", "2", "2", "2", "1/2", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["corn tortillas", "light sour cream", "canola oil", "boneless skinless chicken breasts", "salsa", "chicken broth", "creamy peanut butter", "garlic powder", "onion powder", "chili powder", "cinnamon", "clove", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 916.9 [FatContent] 26.1 [SaturatedFatContent] 7.5 [CholesterolContent] 283.4 [SodiumContent] 1379.4 [CarbohydrateContent] 52.3 [FiberContent] 9.0 [SugarContent] 7.2 [ProteinContent] 117.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 250°F. Wrap corn tortillas in foil and place in oven. Heat canola oil in a large skillet on medium heat. Cut chicken into bite size pieces and add to skillet. Cook, stirring often, until brown and no longer pink in the middle. Drain fat, if any, and add salsa, chicken broth, peanut butter, baking cocoa, and spices. Cook for 10 minutes. Serve with tortillas and light sour cream. I always serve this with Spanish rice as well. |
[Name] 21 Club Flourless Chocolate Torte [AuthorId] 28201 [AuthorName] yooper [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-10T09:13:00Z [Description] A decadent chocolate torte for serious chocoholics! From the famed NYC restaurant "21 Club". Taken from Bon Appetit. Very rich...a little slice goes a long way! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "5", "1/4", "1/3", "3/4", "8", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "eggs", "sugar", "dark corn syrup", "unsalted butter", "light corn syrup"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 563.5 [FatContent] 53.0 [SaturatedFatContent] 32.3 [CholesterolContent] 183.6 [SodiumContent] 74.4 [CarbohydrateContent] 30.2 [FiberContent] 7.5 [SugarContent] 9.4 [ProteinContent] 9.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] For cake: Preheat oven to 350°F. Butter and flour 9 inch diameter cake pan with 2 inch sides. Line bottom of pan with parchment. Dust pan with flour; tap out excess. Stir butter and chocolate in heavy medium saucepan over low heat until smooth. Set aside. Using electric mixer, beat eggs and sugar in large bowl until slightly thickened. Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted. Pour chocolate mixture into the egg mixture and fold together gently. Pour batter into prepared pan. Bake until tip of knife inserted into center comes out clean, about 1 hour. Cool completely in pan on rack. Invert cake onto 7 1/2 inch cardboard round. Peel off parchment. Place cake on cardboard on rack set over a cookie sheet. For Glaze: Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate; stir until melted. Remove from heat; let stand until just cool. Whisk in butter and syrup. Pour glaze over cake; spread with spatula to cover top and sides. Refrigerate cake overnight. (Can be prepared 3 days ahead; cover and keep refrigerated.] Cut cake into slices. Serve cold. |
[Name] Picadillo [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2002-02-10T09:13:00Z [Description] With a green veggie, this makes a meal. You can also use this recipe to make Chiles Rellenos (stuffed peppers) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/29/5/picT0fFzE.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Potato", "Grains", "Fruit", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Lactose Free", "Low Cholesterol", "Free Of...", "Potluck", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "4", "4", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["lean ground beef", "russet potatoes", "yellow onions", "green bell peppers", "fresh garlic", "olive oil", "salt", "coarse black pepper", "cumin", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 411.7 [FatContent] 15.3 [SaturatedFatContent] 5.2 [CholesterolContent] 73.7 [SodiumContent] 675.3 [CarbohydrateContent] 41.1 [FiberContent] 6.4 [SugarContent] 5.8 [ProteinContent] 28.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat a large skillet and, when hot, add the olive oil.", "Add the ground beef, crumbling as you put it in the skillet.", "When lightly browned, add the onions, bell pepper, garlic, and all the spices.", "Cook for 10 minutes, stirring often, and then add the diced potatoes.", "Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender.", "Add the tomatoes, cover, and simmer for 5 minutes.", "Remove from the heat, put into a bowl and serve over white rice or with hot flour tortillas." ] |
[Name] Veggie Sub [AuthorId] 30481 [AuthorName] Peach [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Veggie Sub 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/19/29/6/picTYVHMn.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "4", NA, "1", "1"] [RecipeIngredientParts] ["cream cheese", "tomatoes", "cucumbers", "alfalfa sprout", "swiss cheese", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 506.2 [FatContent] 35.9 [SaturatedFatContent] 14.3 [CholesterolContent] 65.8 [SodiumContent] 724.6 [CarbohydrateContent] 32.4 [FiberContent] 4.6 [SugarContent] 6.4 [ProteinContent] 16.2 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] Spread cream cheese on 1 slice of bread. Layer with tomato, cucumber, sprouts, and swiss cheese. Spread ranch dressing on bread and add a dash of pepper. |
[Name] The Coffee Cake That Brews Itself [AuthorId] 29110 [AuthorName] KookieMomster [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2002-02-10T09:13:00Z [Description] This cake is not for the faint of heart. My friends and I created this during an all-night party where we wanted to stay up. It gets stronger in the fridge, so watch out. The grounds add a subtle crunch. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, NA, "1/4", "1", "1"] [RecipeIngredientParts] ["egg", "ground coffee", "butter", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 98.7 [FatContent] 4.5 [SaturatedFatContent] 1.8 [CholesterolContent] 16.6 [SodiumContent] 86.7 [CarbohydrateContent] 13.9 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 1.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven. Grease pan and 'flour' with coffee grounds. Measure out coffee in the amount of water indicated on the box. Save the rest of the coffee for later. Prepare cake as per box instructions but substitute coffee for water. Bake. While cake cools, warm frosting and mix with the remaining coffee, but don't make it too runny. Frost cake. Refrigerate overnight. |
[Name] My Version of Olive Garden Alfredo Sauce [AuthorId] 29802 [AuthorName] Jauna [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2002-02-10T09:13:00Z [Description] I absolutely LOVE Olive Garden's Alfredo sauce, so i love this recipe because it keeps me from spending my money at a restaurant. It tastes exactly like it--it's amazing. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/8", "1/2", "1/8", "1/4"] [RecipeIngredientParts] ["heavy cream", "garlic powder", "butter", "pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 1282.8 [FatContent] 137.7 [SaturatedFatContent] 86.1 [CholesterolContent] 459.1 [SodiumContent] 608.5 [CarbohydrateContent] 7.4 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 10.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients in a medium sauce pan; let simmer for 12 minutes or until the desired consistency is reached. You can serve over your choice of pasta noodles --or if you want, you can just have it as a dipping sauce for your bread sticks! |
[Name] Chilled Green Bean and Red Potato Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Chilled Green Bean and Red Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Kosher", "Free Of...", "Potluck", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "2", "3", "1", "1", "4", "1/2", NA] [RecipeIngredientParts] ["green beans", "red bell pepper", "red onion", "garlic", "fresh dill", "sugar", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 190.1 [FatContent] 11.1 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 38.9 [CarbohydrateContent] 21.0 [FiberContent] 3.3 [SugarContent] 5.0 [ProteinContent] 2.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes. Drain and cool with cold water. Cook potatoes until fork tender. Cool and place in bowl with beans and peppers. Whisk together remaining ingredients and pour over vegetables. Toss gently and refrigerate for 1 hour. |
[Name] Eclair Torte [AuthorId] 150608 [AuthorName] 3boysmama [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-10T09:13:00Z [Description] This is the best dessert! It is easy to make. This is the one thing I am always asked to bring for dessert over and over. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "4", "1", "2", "3", "1", NA] [RecipeIngredientParts] ["water", "butter", "salt", "flour", "eggs", "cream cheese", "instant vanilla pudding", "milk", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 533.7 [FatContent] 34.7 [SaturatedFatContent] 22.7 [CholesterolContent] 180.2 [SodiumContent] 672.9 [CarbohydrateContent] 46.0 [FiberContent] 0.4 [SugarContent] 29.2 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil water, butter and salt in saucepan. Add flour all at once; stir until smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs one at a time. Beat well with a wooden spoon after each one; beat until smooth. Spread into a greased 9x13-inch pan. Bake at 400°F for 30-35 minutes until puffed and golden; cool completely. In a mixing bowl, beat cream cheese, pudding and milk until smooth. Spread over puff and refrigerate 20 minutes. Spread Cool Whip. Refrigerate. Drizzle with syrup just before serving. Keep in the fridge. |
[Name] Overnight Creme Brulee French Toast [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT35M [PrepTime] PT8H [TotalTime] PT8H35M [DatePublished] 2002-02-10T09:13:00Z [Description] Delicious! Nothing like hot French toast in the morning! This recipe can be made the night before and put in the oven in the morning after bringing to room temperature. Gourmet Magazine published this recipe in their July, 1996 issue. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/30/1/picqAg33C.jpg" [RecipeCategory] Breakfast [Keywords] ["Weeknight", "Oven"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "2", "1", "5", "1 1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "corn syrup", "eggs", "half-and-half", "vanilla", "Grand Marnier", "salt"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 588.9 [FatContent] 28.1 [SaturatedFatContent] 15.7 [CholesterolContent] 239.3 [SodiumContent] 541.9 [CarbohydrateContent] 73.0 [FiberContent] 1.7 [SugarContent] 37.6 [ProteinContent] 12.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13x9x2\" baking dish. Cut six 1\" thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350* and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35 to 40 minutes. Serve hot French toast immediately. |
[Name] Chicken Pot Pie [AuthorId] 29802 [AuthorName] Jauna [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2002-02-10T09:13:00Z [Description] I'm not even sure where I received this recipe, all i know is that whenever i make it, it doesn't last long. I made this for my younger brothers and sisters and they devoured it! It's simple to make, and very healthy. You can actually get your kids to eat their vegetables and enjoy it! [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Chicken", "Poultry", "Vegetable", "Meat", "Potluck", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["3/4 - 1 1/2", "2 1/4", "1", "5 -6", "1/2 - 1", "1", "2", "1/2", "3", "1/2", "1", "1 1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["butter", "margarine", "flour", "salt", "cold water", "butter", "onion", "chicken bouillon cubes", "salt", "milk", "pepper", "celery", "flour", "thyme leaves", "turkey"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 733.9 [FatContent] 46.9 [SaturatedFatContent] 28.1 [CholesterolContent] 153.9 [SodiumContent] 1015.4 [CarbohydrateContent] 55.5 [FiberContent] 4.2 [SugarContent] 2.0 [ProteinContent] 23.8 [RecipeServings] nan [RecipeYield] 2 pies [RecipeInstructions] PASTRY: Crumble salt, flour, and butter. Add water one tablespoon at a time. Stir lightly until dough clings in a ball. This should be enough for 2 pie shells. or what you can do is just let the dough sit and use a 9x13 pan and put dough on top. FILLING: Sauté celery, onions and butter together. Add flour to make a paste. Add milk and bouillon cubes. Cook until thickened. Add vegetables and meat. If using pie shells, fill pie shells, and cover with remaining dough and bake at 375°F for 20-25 minutes. If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough. Bake at 375°F for 20-25 minutes. Another thing I like to do is take one of the pies and freeze them so that I can bake them later for a quick meal. -- or if you want, you can get the mini pie pans and make individual pot pies and freeze them for your family to eat whenever they please. |
[Name] Corn Relish - Quick & Easy [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Corn Relish - Quick & Easy recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Corn", "Vegetable", "Scottish", "European", "Kid Friendly", "Spicy", "Microwave", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "3", "3", "1/2", "1/4", NA] [RecipeIngredientParts] ["corn", "red onion", "red bell pepper", "honey", "cider vinegar", "dry mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 57.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 13.5 [FiberContent] 1.0 [SugarContent] 8.4 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Combine all the ingredients in a mixing bowl and stir until thoroughly mixed. Pack into one or two glass jars with lids. Make up to two days ahead of time, or at least two hours before serving. |
[Name] Goat Cheese and Sun-Dried Tomato Macaroni [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT48M [PrepTime] PT15M [TotalTime] PT1H3M [DatePublished] 2002-02-10T09:13:00Z [Description] Wow! Very special macaroni dish--very rich and delicious! (it doesn't have to be Vermont goat cheese). From the local newspaper. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Canadian", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "3", "1", "8", "1/4", "1", "1", "1", "1", "2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["elbow macaroni", "butter", "flour", "milk", "sun-dried tomato", "roasted garlic", "thyme", "oregano", "mascarpone cheese", "heavy cream", "garlic clove", "parmesan cheese", "extra virgin olive oil", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 870.7 [FatContent] 52.3 [SaturatedFatContent] 27.9 [CholesterolContent] 128.9 [SodiumContent] 906.9 [CarbohydrateContent] 73.5 [FiberContent] 4.2 [SugarContent] 7.5 [ProteinContent] 28.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Cook macaroni in salted boiling water until just tender, drain. Run under cold water, then drain very well and set aside. In a heavy saucepan, melt butter, then add flour stirring to combine. Cook 2 to 3 minutes on moderate heat. Add milk, slowly stirring. Simmer 10 to 20 minutes until flour taste has gone. Strain sauce into bowl and cool. Soak tomatoes in hot water until soft, slice into 1/4 inch strips. In large mixing bowl, place macaroni and half of white sauce. Crumple goat cheese over top. Add tomatoes, garlic, thyme and oregano. Work together gently by hand. Add mascarpone and heavy cream. Season with black pepper and salt. The mix should be soft but not sloppy--if it is too dry add more white sauce. Put in 10 inch baking dish. In food processor, grind bread and garlic together, then add olive oil and parsley, and pulse in processor just to mix (if you blend too long, the bread crumbs will turn green]. Sprinkle on top of macaroni. Bake 20 to 25 minutes. |
[Name] Spinach Spoon Bread - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Spinach Spoon Bread - 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/19/30/5/9xSapcXwTSmIYJmkwxPA_DSC_0686.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/30/5/MkGlShE6R3KIoGAJeCgk_DSC_0678.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/30/5/3PJ47ZRLaIhbCFj2KtWw_DSC_0680.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/30/5/picH2hfsp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/30/5/piceZbmUb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/30/5/picCERwuJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/30/5/pico8A3Ja.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/30/5/picCVneOq.jpg"] [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "Canadian", "Kid Friendly", "Weeknight", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2 - 1", "1", "6", "1", "1", "4", "1", "1 1/4"] [RecipeIngredientParts] ["butter", "frozen chopped spinach", "green onions", "red bell pepper", "eggs", "cottage cheese", "seasoning salt"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 263.3 [FatContent] 17.7 [SaturatedFatContent] 9.2 [CholesterolContent] 128.4 [SodiumContent] 420.5 [CarbohydrateContent] 17.9 [FiberContent] 2.9 [SugarContent] 5.9 [ProteinContent] 9.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in large bowl, mix well. Pour batter into oiled, preheated slow cooker. Cook, covered but with lid slightly ajar to allow excess moisture to escape, on high 1 3/4 to 2 hours or on low 3 to 4 hours or until edges are golden and knife inserted in centre of bread comes out clean. Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate. Cut into wedges to serve. |
[Name] Bacon Froise [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-10T09:13:00Z [Description] An old English dish dating back to the 15th century, froise (or fraize) is a batter-like mixture, which was probably originally cooked in the hot fat that dripped from a spit-roasted joint. It is a tasty economical recipe, delicious served with mushrooms, lightly cooked in a little lemon juice flavoured with black pepper and grilled tomatoes. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Grains", "Fruit", "Vegetable", "Meat", "Scottish", "European", "Kid Friendly", "Spicy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "5", NA, "4", "1", NA, NA, NA] [RecipeIngredientParts] ["plain flour", "egg", "milk", "black pepper", "bacon", "butter", "mushroom", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.0 [FatContent] 26.0 [SaturatedFatContent] 9.4 [CholesterolContent] 147.2 [SodiumContent] 478.0 [CarbohydrateContent] 27.1 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 15.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sift the flour into a bowl. Break in the egg. Gradually add the milk, beating to form a smooth batter. Season with pepper. Gently cook the bacon in a frying pan until the fat runs and the bacon is crisp. Drain well. Whisk the egg white until stiff, but not dry, and lightly fold into the batter. Melt a little butter in the frying pan until sizzling. Add half the batter and spread out to cover the base of the pan. Cook over a moderate heat until the bottom is alight golden brown and the top is just set. Scatter the bacon over the surface of the batter and cover with the remaining batter. Cook until the top is set, then turn the <U+0091>cake<U+0092> over and brown the other side. Transfer to a warmed plate and cut into wedges. Serve accompanied by mushrooms and tomatoes. |
[Name] Neptune Salad [AuthorId] 27395 [AuthorName] Manda [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-10T09:13:00Z [Description] An easy and healthy salad perfect for a light lunch, or as a side-dish for barbeques. This salad is best when eaten within a few hours of making because it gets dry when it sits for too long, in which case, just add some additional dressing. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "< 30 Mins", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "2/3", "1 1/2 - 2", "1", "1", "1", "2", "10", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["medium pasta shells", "tuna in water", "black pepper", "salt", "garlic powder", "green onions", "cherry tomatoes", "tomatoes", "celery", "green pepper", "frozen green pea"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 480.2 [FatContent] 23.2 [SaturatedFatContent] 3.7 [CholesterolContent] 29.6 [SodiumContent] 603.3 [CarbohydrateContent] 47.3 [FiberContent] 2.9 [SugarContent] 4.2 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine pasta, tuna, and veggies in medium bowl. Mix together the salad supreme seasoning, ranch dressing, black pepper, salt, and garlic powder in small bowl. Pour over salad, and mix well. Refrigerate 1-2 hours before serving. |
[Name] Shredded Beef Soft Tacos (Crock Pot) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Shredded Beef Soft Tacos (Crock Pot) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Grains", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "2", "4", "2", "6", "2", "2", "3/4", "1", "1/2", "1/4", "1", "64"] [RecipeIngredientParts] ["sirloin tip roast", "sweet onions", "yellow onions", "green bell pepper", "dry red wine", "reduced sodium ketchup", "cider vinegar", "garlic cloves", "instant minced garlic", "low-sodium beef bouillon cubes", "bay leaves", "liquid smoke", "ground cumin", "pepper", "dark brown sugar", "light brown sugar", "flour tortillas", "low-fat flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 1019.4 [FatContent] 47.9 [SaturatedFatContent] 17.3 [CholesterolContent] 166.6 [SodiumContent] 860.4 [CarbohydrateContent] 82.7 [FiberContent] 6.1 [SugarContent] 15.9 [ProteinContent] 59.4 [RecipeServings] nan [RecipeYield] 8 tacos [RecipeInstructions] Put meat in slow cooker. Add onions and bell pepper. In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper. Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender. Shred meat using two forks, and return it to slow cooker. Discard the bay leaves. Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend. Warm the tortillas according to package directions. Spoon the meat mixture along the center of a tortilla. If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now. Roll and repeat with remaining tortillas. Serve immediately. |
[Name] Curly and Moe [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Curly and Moe recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Asian", "Low Cholesterol", "Kosher", "Potluck", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["12", "2", "30", "3", "1", "2", "2", "2", "3/4", "1", "2", NA] [RecipeIngredientParts] ["boneless chicken breasts", "broccoli florets", "red bell pepper", "carrots", "water", "cornstarch", "sugar", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 585.6 [FatContent] 27.3 [SaturatedFatContent] 5.4 [CholesterolContent] 72.6 [SodiumContent] 2291.9 [CarbohydrateContent] 53.9 [FiberContent] 3.7 [SugarContent] 22.4 [ProteinContent] 33.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place water in saucepan and bring to simmer. Place dry noodles in water and cook 3-4 minutes or until tender. In large skillet, saute chicken pieces in oil, turning occasionally. When chicken is 1/2 cooked, add vegetables and saute until chicken is done and vegetables are tender yet still crisp. Add Sweet& Spicy Sauce and drained noodles. Mix well and heat through. Serve immediately. Sweet& Spicy Sauce----------------. Combine 1/2 cup water with cornstarch and mix until cornstarch is dissolved. Combine remaining ingredients, including 1 1/2 cups water, in a medium saucepan. Bring to a low boil. dd cornstarch mixture, stirring constantly until smooth. Bring to full boil then remove from heat. |
[Name] Spinach Feta Frittata [AuthorId] 3288 [AuthorName] TishT [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-10T09:13:00Z [Description] This is a beautiful frittata. We eat it for breakfast, lunch or dinner. With fresh fruit or salad depending on the meal. Enjoy [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/0/lqy0LRreTJCLTHriCEVQ_spinach-feta-frittata-2964.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/0/O5xXopSRwengof893slf_spinach-feta-frittata-2960.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/0/SrmAs0US3yf2RiNlklFd_spinach-feta-frittata-2975.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/0/weBWxYK0RLSeNkBaS6qJ_20160123_122330.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/0/picG1NML9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/0/picVaZZ5J.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Cheese", "Vegetable", "Meat", "Brunch", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "3/4", "1/2", "6 -7", "1", NA] [RecipeIngredientParts] ["frozen spinach", "onion", "fresh mushrooms", "ham", "feta cheese", "mozzarella cheese", "eggs", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 279.6 [FatContent] 19.9 [SaturatedFatContent] 8.9 [CholesterolContent] 315.1 [SodiumContent] 536.1 [CarbohydrateContent] 7.2 [FiberContent] 1.7 [SugarContent] 3.5 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F degrees.", "Cook onion in olive oil until opaque in a medium skillet.", "Add mushrooms and cook for about 1 minute.", "Add the spinach and cook until warmed through.", "Grease a 9\" casserole dish with cooking spray.", "Put the vegie mixture in the bottom of the casserole dish.", "Add crumbled feta to the eggs and pour over.", "Top with mozzarella cheese.", "Bake at 350F for approx 30 minutes, or until the eggs are solid.", "Cool for about 5 minutes then cut into serving size squares." ] |
[Name] Grilled Flank Steak [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-10T09:13:00Z [Description] This produces a very tender juicy steak. A baked potato is a nice side. Marinate for at least 4 hours. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "3", "2", "1", "3/4", "1"] [RecipeIngredientParts] ["soy sauce", "honey", "vinegar", "ginger", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 430.3 [FatContent] 30.7 [SaturatedFatContent] 7.6 [CholesterolContent] 62.0 [SodiumContent] 752.3 [CarbohydrateContent] 4.0 [FiberContent] 0.2 [SugarContent] 3.1 [ProteinContent] 33.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine marinade ingredients. Pour over steak and let marinate for at least 4 hours (overnight is fine]. Turn a few times. Broil over hot charcoal for 5 minutes each side. Slice steak in thin pieces. Make sure you cut against the grain. |
[Name] Vegetable Pizza [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Vegetable Pizza recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/2/picEtdNEe.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Cauliflower", "Vegetable", "Potluck", "Spring", "Summer", "Winter", "< 30 Mins", "For Large Groups", "Oven", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "cheddar cheese", "broccoli", "cauliflower"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 157.0 [FatContent] 9.1 [SaturatedFatContent] 4.9 [CholesterolContent] 35.7 [SodiumContent] 214.0 [CarbohydrateContent] 13.0 [FiberContent] 1.1 [SugarContent] 1.6 [ProteinContent] 5.9 [RecipeServings] 20.0 [RecipeYield] 1 large pizza [RecipeInstructions] Place the unrolled crescent dough onto a pizza pan. Spread the dough out with your hands until it covers the pan. Bake about 8 minutes at 375°F until lightly browned. While its baking, combine the cream cheese, mayonnaise and Ranch dressing; mix well. Remove the crust from the oven and let it cool slightly. Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables and cheese. Cut into wedges and serve. |
[Name] Mexican Rice (reduced sodium recipe) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Mexican Rice (reduced sodium recipe) recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "1", "3/4", "1", "1", "1 3/4", "1", "1/4", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["olive oil", "onion", "carrot", "celery", "garlic", "long-grain rice", "tomatoes", "low sodium soy sauce", "green chili", "water", "dried oregano", "fresh cilantro", "reduced sodium soy sauce", "molasses", "dark brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 306.3 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1231.6 [CarbohydrateContent] 61.8 [FiberContent] 2.7 [SugarContent] 16.5 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] 4 cups, approximately [RecipeInstructions] ["To make low sodium soy sauce, whisk reduced sodium soy sauce, molasses and brown sugar together, and simmer until sugar is completely dissolved.", "Heat olive oil in a large saucepan over medium-high heat.", "Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion is golden.", "Add rice, diced tomato, soy sauce, chilies, water, and vegetable broth; bring to a boil.", "Cover, reduce heat, and simmer 30 minutes or until the rice is tender and liquid is almost absorbed.", "Stir in oregano and cilantro." ] |
[Name] BBQ Chicken Sandwiches [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this BBQ Chicken Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/4", "2", "1", "1", "1", "1", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["chicken", "ketchup", "water", "onion", "salt", "celery seed", "chili powder", "brown sugar", "Tabasco sauce", "Worcestershire sauce", "vinegar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 499.6 [FatContent] 28.1 [SaturatedFatContent] 8.0 [CholesterolContent] 138.0 [SodiumContent] 1256.0 [CarbohydrateContent] 26.0 [FiberContent] 0.7 [SugarContent] 22.2 [ProteinContent] 35.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place whole chicken in a large pot, cover with water. Heat to boiling then simmer til chicken is cooked. Remove chicken, cool then shred meat off bones. In a large pan, mix ketchup, water, onion, salt, celeryseed, chili powder, brown sugar, Tabasco, Worcestershire and vinegar. Add shredded chicken. Simmer chicken in sauce for 1 1/2 hours. Serve warm on rolls. Makes about 6 big sandwiches. |
[Name] Irish Potato and Leek Soup [AuthorId] 21618 [AuthorName] Loony [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Irish Potato and Leek Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/5/kqsrnPx7SOisBaDTJ9SY_0S9A9000.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/5/Dz6fQoaqRAuWFuEoEbYS_0S9A8997.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/5/G1HRndSL2SolI5KZfPhA_0S9A9020.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/5/01500942031.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/5/picbiMWIy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/5/pic10fCBv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/5/picMgpG7G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/5/picsIMaVh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/5/picrH1eED.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/31/5/pic8kCxiP.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "4", "4", "1", "1/2", "1/2", "1 1/2", "2", "2", "2"] [RecipeIngredientParts] ["leeks", "celery", "onion", "garlic", "potatoes", "water", "salt", "ground black pepper", "dried thyme", "fresh parsley", "fresh dill", "fresh tarragon"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 403.1 [FatContent] 20.1 [SaturatedFatContent] 11.2 [CholesterolContent] 59.4 [SodiumContent] 657.1 [CarbohydrateContent] 50.3 [FiberContent] 6.4 [SugarContent] 4.7 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In large pan, heat the oil and add the leeks, celery, onion and garlic.", "Saute over medium heat, until the vegetables are soft.", "Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.", "Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.", "Add the cream and herbs and return to a light simmer, stirring occasionally.", "Remove the soup from the heat and let sit a few minutes before serving.", "Serve with warm bread." ] |
[Name] Chocolate Gobs with Icing [AuthorId] 27395 [AuthorName] Manda [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-02-10T09:13:00Z [Description] Gobs are a traditional favorite around here, but it seems that many people out of the area have never even heard of them! Also known as "Whoopie pies" or "Moon pies"...whatever you call them, they are FANTASTIC!! Kids love them. Add food coloring to the icing depending on the occasion. (Red for V-day, green for St. Patty's, etc.) They also freeze well. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/2", "2", "1/2", "2", "1", "1", "1", "1/2", "1/2", "2", "1", "1/2", "1/2", "1", "3 - 3 1/2"] [RecipeIngredientParts] ["flour", "baking soda", "baking powder", "salt", "sugar", "shortening", "eggs", "buttermilk", "boiling water", "vanilla", "milk", "flour", "salt", "shortening", "sugar", "vanilla", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 311.2 [FatContent] 9.7 [SaturatedFatContent] 2.6 [CholesterolContent] 18.8 [SodiumContent] 187.6 [CarbohydrateContent] 54.0 [FiberContent] 1.2 [SugarContent] 36.2 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 24 gobs [RecipeInstructions] For gobs, mix all ingredients together in large bowl with electric mixer. Drop on ungreased baking sheets by Tbsp. Bake at 350 degrees for 10-12 minutes. Remove to waxed paper to cool. For icing, in small saucepan cook the milk, flour and saltuntil smooth and thick, stirring constantly. Let cool. In med. bowl, beat together 1/2 cup shortening and 1/2 cup sugar until creamy. Add cooled flour and milk mixture. Add powdered sugar and beat well. Spread about 1-2 Tbsp of icing onto flat side of one gob and top with another gob (to make a\"sandwich\"]. Wrap individually in waxed paper or saran until eaten. Store in refrigerator. |
[Name] Deer Meatloaf [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Deer Meatloaf 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/19/31/7/picZRTiyC.jpg" [RecipeCategory] Deer [Keywords] ["Wild Game", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1/2", "1/4", "1/4", "1/4", "1", "1 1/4", "1", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["onion", "pepper", "sage", "milk", "salt", "egg", "bell pepper", "dry mustard", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 108.8 [FatContent] 3.3 [SaturatedFatContent] 1.5 [CholesterolContent] 59.6 [SodiumContent] 638.8 [CarbohydrateContent] 10.9 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] 1 meatloaf [RecipeInstructions] Preheat oven to 350. Mix all the above ingredients thoroughly. Bake for 1 1/2 hours or until done. |
[Name] Chicken Rollups [AuthorId] 21618 [AuthorName] Loony [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Chicken Rollups recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Duck Breasts", "Chicken", "Duck", "Poultry", "Meat", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "1", NA, "8", "1/2 - 1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "onion", "parsley", "cream cheese", "butter", "sour cream"] [AggregatedRating] 3.0 [ReviewCount] 6.0 [Calories] 1368.3 [FatContent] 94.6 [SaturatedFatContent] 49.4 [CholesterolContent] 303.1 [SodiumContent] 2438.0 [CarbohydrateContent] 78.1 [FiberContent] 3.2 [SugarContent] 8.7 [ProteinContent] 52.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bake chicken in a little olive oil & water or may boil it. Salt and pepper the chicken to taste. Cook until done, about an hour. When the chicken is cool enough slice and dice the chicken. Mix the chicken, onions, parsley and cream cheese together. Roll this mixture into balls. On buttered wax paper or cutting board, place a triangle of one crescent roll. Press the crescent out some and place one chicken ball into the roll. Roll up the chicken in the triangle. Do this with each chicken ball. After all the chicken balls are rolled into the crescents, melt the butter or margarine, dip the balls in the butter, and then roll in the stuffing crumbs. Place on a baking sheet with sides NOT touching. Bake 20 to 35 minutes depending on the oven. For the sauce mix the cream of mushroom soup, cream of chicken soup, and 1 or 2 cups of sour cream together. Heat and then pour over chicken rolls when rolls are plated. |
[Name] Pea Soup With Sausage - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Pea Soup With Sausage - 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/19/31/9/pic8TozEJ.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Beans", "Meat", "Canadian", "Kid Friendly", "Weeknight", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "3", "2", "1", "3/4", "1", "2"] [RecipeIngredientParts] ["smoked sausage", "carrots", "celery ribs", "onion", "dried marjoram", "bay leaf", "reduced-sodium chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 425.1 [FatContent] 13.1 [SaturatedFatContent] 4.1 [CholesterolContent] 24.5 [SodiumContent] 416.6 [CarbohydrateContent] 52.4 [FiberContent] 20.7 [SugarContent] 9.1 [ProteinContent] 26.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat small fry pan over medium heat. Add sausage, cook 5 to 8 minutes or until browned. Drain well. Combine sausage and remaining ingredients in slow cooker. Cover and cook on low 4 to 5 hours or until peas are tender. Turn off heat. Remove and discard bay leaf. Cover and let stand 15 minutes to thicken. |
[Name] Oyster Stew [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2002-02-10T09:13:00Z [Description] Make and share this Oyster Stew recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/32/0/pic9rKVQM.jpg" [RecipeCategory] Stew [Keywords] ["< 15 Mins", "Stove Top", "Oysters", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["butter", "onion", "half-and-half", "salt", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 881.4 [FatContent] 66.7 [SaturatedFatContent] 39.4 [CholesterolContent] 307.4 [SodiumContent] 2805.9 [CarbohydrateContent] 36.4 [FiberContent] 0.8 [SugarContent] 2.5 [ProteinContent] 36.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In saucepan, heat butter. Add onions and saute 1 minute. Add oysters. Cook just until oysters start to curl (3 min]. Add half and half, salt and paprika. Heat just to boiling. Serve right away, with a little parsley on top. |
[Name] Lemon Lush [AuthorId] 29802 [AuthorName] Jauna [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-10T09:13:00Z [Description] This is a recipe I got from my roommate at college. We'd make this all the time. It's delicious! It's best when made ahead of time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potluck", "< 60 Mins", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1", "1", "3", "2"] [RecipeIngredientParts] ["flour", "margarine", "cream cheese", "powdered sugar", "Cool Whip", "milk", "instant lemon pudding", "instant lemon pudding"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 526.5 [FatContent] 26.8 [SaturatedFatContent] 18.8 [CholesterolContent] 39.1 [SodiumContent] 437.3 [CarbohydrateContent] 65.9 [FiberContent] 0.6 [SugarContent] 24.8 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] mix together: flour and margarine. Pat into a 9x13 in pan (I spray the bottom of the pan with some Pam]. Bake for 20 min at 350°F. Cool. Mix together: cream cheese, powdered sugar, and 2 cups of Cool Whip. Spread over crust, chill for 1/2 hour. Mix together: milk and the pudding packages. Spread over cream cheese mixture. Top with remaining Cool Whip. Refrigerate until ready to serve. |
[Name] Killer Bread [AuthorId] 18757 [AuthorName] carolle simmers [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-10T09:14:00Z [Description] People love this bread and can't imagine what smells so good in the kitchen. I got the recipe from the cook at a fancy hotel by buying him a drink. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/32/2/NWVQx7TITbWxsEwrUc2L_killer-bread-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/32/2/ySZJqDL0RJiLqQ8n94ow_killer-bread-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/32/2/ifCuq4tyTWu6PKbj3S5Q_killer-bread-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/32/2/picgFYSUp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/32/2/pic8C0l6I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/32/2/picFBMdi0.jpg"] [RecipeCategory] Breads [Keywords] ["Cheese", "Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "6"] [RecipeIngredientParts] ["mayonnaise", "romano cheese", "parmesan cheese", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 3151.0 [FatContent] 30.3 [SaturatedFatContent] 12.4 [CholesterolContent] 44.3 [SodiumContent] 5767.4 [CarbohydrateContent] 585.4 [FiberContent] 24.9 [SugarContent] 26.7 [ProteinContent] 135.0 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Mix mayonnaise, cheese and garlic together and spread on sliced bread. Broil until brown and bubbly. Serve immediately. |
[Name] Chile Con Queso [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-10T09:14:00Z [Description] Make and share this Chile Con Queso recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Kid Friendly", "High In...", "Potluck", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["16", "4", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["Velveeta cheese", "salsa", "red bell peppers", "onion", "milk", "cumin", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.5 [FatContent] 16.7 [SaturatedFatContent] 10.9 [CholesterolContent] 60.5 [SodiumContent] 1246.4 [CarbohydrateContent] 9.9 [FiberContent] 0.6 [SugarContent] 7.3 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] 2 1/2 cups [RecipeInstructions] Place ingredients in saucepan and heat over low heat, stirring frequently until all melted together. Check frequently until melted to desired consistency. Serve with corn chips or tostados. |
[Name] Peach Upside-Down Pudding Cake [AuthorId] 27395 [AuthorName] Manda [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-02-10T09:14:00Z [Description] This is a very easy cake, and the pudding makes it so moist. I like to serve with whipped topping and cinnamon sprinkled over top...looks like you put a lot of work into it, but it is really very simple. Mmm, think I must go make one right now!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/32/4/picHUROfC.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1/3", "1", "1", "1", "4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "light brown sugar", "vanilla instant pudding mix", "eggs", "sour cream", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 413.0 [FatContent] 19.2 [SaturatedFatContent] 6.8 [CholesterolContent] 90.0 [SodiumContent] 471.6 [CarbohydrateContent] 56.6 [FiberContent] 1.4 [SugarContent] 39.7 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine butter and brown sugar and pour into 13x9-inch pan. Arrange peaches on top. Combine remaining ingredients in large bowl. Beat at medium speed 4 minutes. Spoon into pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched. Cool in pan 5 minutes. Invert onto platter, and cool completely. Garnish with whipped topping, if desired. |
[Name] Best Ever Shrimp Dip [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-10T09:14:00Z [Description] Make and share this Best Ever Shrimp Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Potluck", "Spring", "Summer", "Winter", "Christmas", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "onion", "celery", "dill pickle", "baby shrimp"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 129.0 [FatContent] 7.7 [SaturatedFatContent] 2.6 [CholesterolContent] 28.0 [SodiumContent] 265.5 [CarbohydrateContent] 11.4 [FiberContent] 0.4 [SugarContent] 1.7 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] In a medium bowl, combine cream cheese and mayonnaise. Mix in onion, celery, pickles and shrimp meat. Cover bowl and refrigerate before serving. Serve with crackers. You could even add a little dill weed or any other favorite spice to this. |
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