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[Name] Greek Lamb Chops [AuthorId] 1784 [AuthorName] GMK53 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 1999-09-30T07:52:00Z [Description] Coming from "Greek Roots" I have been indulging myself for years cooking dishes from the "Old World" and creating my own along the way. Here is my latest creation, so good and easy to make. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -6", "1/4", "1", "1", "1 1/2", "1", "1", "1", "3/4", "1/2"] [RecipeIngredientParts] ["t-bone type lamb chops", "olive oil", "tomatoes", "tomato sauce", "dried parsley", "cinnamon", "Burgundy wine"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 545.7 [FatContent] 28.8 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 672.8 [CarbohydrateContent] 67.8 [FiberContent] 16.6 [SugarContent] 13.7 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet, medium coat lamb chops with the Greek seasoning and brown with the olive oil. Remove chops and add the diced tomatoes, tomato sauce, cinnamon, parsley and the remainder of the Greek seasoning (do not drain the olive oil]. Stir and sauté sauce mixture for approx 10 min on low-med heat uncovered. Return chops to the center area of pan and spoon on sauce mixture. Note: It is important that you turn the chops 3 or 4 times during the whole process keeping them heavenly coated with sauce. Reduce heat to low temp and cover. Simmer 1 hour stirring periodically. Remove chops again and add rice and green beans, mixing together well. Return chops and simmer for another =hour or until meat is very tender and easy to pull from bone. Enjoy with a nice Greek salad!
[Name] Enzo's Penne a la Vodka [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T07:52:00Z [Description] Rigatoni a la Vodka Penne Ala Vodka and Smoked Salmon Pennestroika Penne with Vodka and Spicy Tomato Penne in Vodka Sauce A Healthier Penne with Vodka Penne Ala Vodka Penne With Creamy Mushroom And Vodka Sauce [Images] character(0) [RecipeCategory] Penne [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["16", "1", "2", "2", "1", "8", NA, "1", NA] [RecipeIngredientParts] ["dry penne pasta", "onion", "butter", "olive oil", "Italian plum tomatoes", "heavy whipping cream", "peppar vodka", "salt", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1520.9 [FatContent] 72.6 [SaturatedFatContent] 36.1 [CholesterolContent] 185.9 [SodiumContent] 231.0 [CarbohydrateContent] 205.0 [FiberContent] 30.6 [SugarContent] 12.9 [ProteinContent] 23.4 [RecipeServings] 2.0 [RecipeYield] 4 [RecipeInstructions] ["Saute onions in butter and olive oil until transparent. Add shredded", "or pureed tomatoes with juice. Cook over medium heat 20 to 25 minutes or until all liquid content is reduced.", "Meanwhile in separate saucepan, cook pasta according to package directions, drain very well and set aside. When tomato sauce is ready, stir in heavy cream.", "Bring to a near boil, reduce heat and cook 2 to 3 minutes until cream and tomatoes are well blended.", "Stir in sauce and pepper vodka, mix, stir in hot cooked penne pasta.", "Stir together to blend.", "Liberally sprinkle with grated Parmesan cheese. -Rosalind Beck CHEF'S NOTES: Pepper vodka is a commercial item available at many liquor stores, but chef Enzo Perlini prefers the flavor of a homemade version: stir 1/4 tsp.", "red crushed pepper in 4 Tbsp Vodka.", "Marinate 3 hours or overnight. Using coffee filter or fine cloth napkin, allow peppered vodka to filter 3 hours.", "Remove and discard filter and set peppered vodka concentrate aside. Penne is large straight tubes of macaroni cut on the diagonal." ]
[Name] English Flapjack [AuthorId] 1775 [AuthorName] kitka9 [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 1999-09-30T05:51:00Z [Description] This is my recipe for Flapjack, inherited from my English mother. It doesn't have golden syrup in it, but you could try using 3 oz of Lyles with 3 oz brown sugar and seeing how it turns out. I'm sure it would work quite well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/64/UYysoLkTKWG9dNk9ovm1_1401125555589.jpg" [RecipeCategory] European [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "8", "6", "1"] [RecipeIngredientParts] ["butter", "rolled oats", "brown sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 272.6 [FatContent] 15.3 [SaturatedFatContent] 9.0 [CholesterolContent] 36.6 [SodiumContent] 143.1 [CarbohydrateContent] 32.0 [FiberContent] 2.3 [SugarContent] 16.7 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 10-12 pieces [RecipeInstructions] Melt butter in saucepan over very gentle heat.Mix in the sugar, oats and salt.Stir well and turn mixture into greased swiss roll tin and press lightly together. Smooth top surface with the back of a metal spoon and bake at 190C for 30-35 mins in centre of oven. When golden brown remove from oven and allow to cool for a few minutes before cutting into square slices. Cool completely before serving.
[Name] Crispy Baked Orange Roughy [AuthorId] 1785 [AuthorName] algasdf [CookTime] PT9M [PrepTime] PT7M [TotalTime] PT16M [DatePublished] 1999-09-30T06:01:00Z [Description] Make and share this Crispy Baked Orange Roughy recipe from Food.com. [Images] character(0) [RecipeCategory] Orange Roughy [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["egg", "parmesan cheese", "lemon, rind of", "lemon pepper", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 321.7 [FatContent] 8.4 [SaturatedFatContent] 3.1 [CholesterolContent] 253.2 [SodiumContent] 489.2 [CarbohydrateContent] 11.6 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 47.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut fish into serving-size pieces. Beat egg in small shallow bowl. Combine remaining ingredients in second shallow bowl. Dip fish into egg and then into crumb mixture, coating completely. Place on foil-lined baking sheet tucking tail under if needed. Bake at 450 degrees F oven for 6-8 minutes or until fish flakes easily with fork.
[Name] Butter Pecan Cookies III [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:01:00Z [Description] Make and share this Butter Pecan Cookies III recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["pecans", "butter", "butter", "brown sugar", "egg", "vanilla extract", "self-raising flour", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 115.2 [FatContent] 8.6 [SaturatedFatContent] 3.0 [CholesterolContent] 15.2 [SodiumContent] 98.3 [CarbohydrateContent] 9.2 [FiberContent] 0.7 [SugarContent] 4.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325 degrees for 5-7 min. or until toasted and browned, stirring frequently. Set aside to cool. In a mixing bowl, c ream brown sugar and 1 cup butter. Beat in egg yolk and vanilla. Gradually add flour. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1\" balls, then roll in toasted pecans, pressing nuts into dough. Place 2\" apart onto ungreased cookie sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. Bake at 375 degrees for 10-12 min. or until golden brown. Cool for 2 min. before removing to wire racks. NOTES : * As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
[Name] Pecan Snaps [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:01:00Z [Description] Make and share this Pecan Snaps recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/4", "3", "2", "1", "1/2", "1/4", "3", "1", "1/4", "4", NA] [RecipeIngredientParts] ["brown sugar", "butter", "dark corn syrup", "coffee", "pecans", "flour", "powdered sugar", "instant espresso coffee powder", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.3 [FatContent] 5.4 [SaturatedFatContent] 2.7 [CholesterolContent] 13.9 [SodiumContent] 14.1 [CarbohydrateContent] 5.3 [FiberContent] 0.2 [SugarContent] 3.4 [ProteinContent] 0.5 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Lightly grease a cookie sheet or line with foil. In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined. Drop batter by level teaspoon 3\" apart, or a level tablespoon (larger cookies] 5\" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.] Bake at 350 degrees for 7-8 min. for smaller cookies and 8-10 min, for larger cookies. or until cookies are bubbly and a deep golden brown. Cool cookies on the cookie sheet for 1-2 min. or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon. when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack. Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min. or until softened.] If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.] Up to 30 min. before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso powder with an electric mixer on low speed until stiff peaks form. Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: Bake, shape and cool cookies as directed. Arrange in a single layer in a freezer container and freeze for up to 1 month. To serve, thaw frozen cookies for 15 min. Prepare whipped cream mixture and fill the cookies as directed .
[Name] Raspberry-Pecan Bars [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-09-30T06:01:00Z [Description] Make and share this Raspberry-Pecan Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Raspberries", "Berries", "Fruit", "Nuts", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "12", "1/4", "1/2", "2", "1", "1", "2/3", "2"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "unsalted butter", "sugar", "brown sugar", "vanilla", "pecans", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.9 [FatContent] 11.4 [SaturatedFatContent] 4.9 [CholesterolContent] 39.3 [SodiumContent] 70.5 [CarbohydrateContent] 25.8 [FiberContent] 1.0 [SugarContent] 13.3 [ProteinContent] 2.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Oven rack in center. Oven 325°F. Butter an 11 x 7 baking pan. Stir together flour, baking powder, baking soda and salt in a bowl. Beat butter in large bowl until creamy, about 1 minute. Gradually beat in sugars and continue to beat until light and fluffy, 1-2 minute. Beat in egg yolks and vanilla. With a spoon, stir in dry ingredients. Reserve 3 Tbsp pecans; stir the remaining pecans into the dough. Stir together jam and lemon juice in small bowl. Press half of the dough, about 1 1/2 cups, evenly in bottom of prepared pan. Spread with jam mixture. Crumble remaining dough evenly over top (dough is sticky so this is a bit of work, but persist]. Sprinkle top with reserved 3 Tbsp pecans. Bake 325° for 60 minutes. Cool in pan on wire rack. Cut lengthwise down center and then crosswise into 10 equal widths to make 20 bars.
[Name] Strawberry Pecan Cookies [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:01:00Z [Description] Make and share this Strawberry Pecan Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Strawberry", "Berries", "Fruit", "Nuts", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "3/4", "3", "1", "1/2", "3/4"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "strawberry puree", "flour", "salt", "baking soda", "pecans"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 65.2 [FatContent] 3.6 [SaturatedFatContent] 0.8 [CholesterolContent] 5.4 [SodiumContent] 39.8 [CarbohydrateContent] 7.8 [FiberContent] 0.3 [SugarContent] 4.0 [ProteinContent] 0.8 [RecipeServings] 78.0 [RecipeYield] nan [RecipeInstructions] ["In a mixing bowl, cream shortening and sugar.", "Add eggs, one at a time, beating well after each addition.", "Beat in puree just until blended.", "Combine flour, salt and baking soda; gradually add to creamed mixture. Stir in pecans and add some red food coloring if desired.", "Drop by tablespoonfuls 2\" apart onto greased cookie sheets.", "Bake at 350 degrees for 12-15 min.", "or until edges are lightly browned.", "Remove to wire racks to cool.", "- - - - - - - - - - - - - - - - - - * Exported from Maste rCook *" ]
[Name] Turtle Brownies [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T06:01:00Z [Description] Make and share this Turtle Brownies 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/30/70/picr3e6gE.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4", "3/4", "2", "4", "1", "14", "1/3", "2", "12"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "flour", "heavy cream", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 307.2 [FatContent] 18.2 [SaturatedFatContent] 7.2 [CholesterolContent] 51.9 [SodiumContent] 105.7 [CarbohydrateContent] 36.2 [FiberContent] 1.8 [SugarContent] 27.9 [ProteinContent] 3.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Oven to 350 degrees. Grease foil-lined 13x0\" baking pan. Microwave chocolate squares and butter in microwavable bowl on high until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 of batter in prepared pan. Bake 25 min. or unt il batter is firm to the touch. Meanwhile, microwave caramels and cream in microwavable bowl on high 3 min. or until caramels begin to melt. Whisk until smooth. Stir in 1 cup nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts. (Some caramel mixture may leak through.] Bake 30 min. Cool in pan. run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handles. Cut into bars.
[Name] Carrot Marmalade II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-10-01T05:49:00Z [Description] Make and share this Carrot Marmalade II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "3"] [RecipeIngredientParts] ["carrots", "orange", "lemons", "water", "sugar"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 2460.6 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 206.3 [CarbohydrateContent] 635.2 [FiberContent] 10.4 [SugarContent] 613.8 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Squeeze the oranges and lemons, save juice. Grind the rinds and cook until tender (about 30 minutes] in water to cover. Add carrots and cook until tender (about 20 minutes]. Add orange and lemon juice. Measure mixture and add equal amount of water for each cup of mixture. Then add 1/2 cup sugar for each cup of all that mixture. Boil to jelly stage, about 1 hour, stirring often to keep from scorching.
[Name] Beef and Kidney Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-01T05:49:00Z [Description] Make and share this Beef and Kidney Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", NA, NA, "1", "2", "3", NA, "1/4", NA] [RecipeIngredientParts] ["beef chuck", "flour", "bay leaf", "onions", "Worcestershire sauce", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.2 [FatContent] 37.6 [SaturatedFatContent] 17.0 [CholesterolContent] 124.7 [SodiumContent] 536.0 [CarbohydrateContent] 3.8 [FiberContent] 0.5 [SugarContent] 1.6 [ProteinContent] 29.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season beef and kidney cubes with salt and pepper. Dredge with flour. Saute in butter until brown on all sides. Add onions, brown lightly. Add bay leaf, beef stock, and Worcestershire. Simmer covered over low heat 2 hours. Pour in casserole while hot. Place biscuits on top. Bake at 375 degrees until golden brown.
[Name] Steak and Kidney Pie II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 1999-10-01T05:49:00Z [Description] Make and share this Steak and Kidney Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Meat", "European", "Winter", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "2", "1 1/2", "1/2", NA, "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["onion", "flour", "beef broth", "salt", "black pepper", "Worcestershire sauce", "bay leaf", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1176.1 [FatContent] 86.0 [SaturatedFatContent] 27.2 [CholesterolContent] 204.5 [SodiumContent] 1153.4 [CarbohydrateContent] 49.0 [FiberContent] 3.9 [SugarContent] 2.2 [ProteinContent] 49.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Trim beef to remove fat. Cut away white tissues from kidney and cut into small pieces.", "Cube the beef.", "Brown meat in oil.", "Add onion and cook 5 minutes.", "Stir in flour; add beef broth slowly.", "Season with salt and pepper.", "Add Worcestershire sauce and bay leaf.", "Cover and simmer 1 1/2 hours, stirring occasionally and adding water if necessary.", "Place in pie crust. Cover with top crust. Brush with egg yolk and milk glaze. Bake in 350 degrees oven until golden brown, about 1 hour, more if necessary." ]
[Name] Coconut Bread III [AuthorId] 1787 [AuthorName] No Spam [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T19:41:00Z [Description] Make and share this Coconut Bread III recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Coconut", "Fruit", "Nuts", "Sweet", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "3/4", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["coconut", "flour", "baking powder", "salt", "sugar", "egg", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.9 [FatContent] 10.5 [SaturatedFatContent] 5.3 [CholesterolContent] 20.5 [SodiumContent] 206.5 [CarbohydrateContent] 31.4 [FiberContent] 1.7 [SugarContent] 13.1 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Mix coconut, flour, baking powder, salt and sugar. In separate bowl, mix egg, oil, milk, and vanilla. Add wet mixture to dry mixture and stir until blended. Pour into greased and floured loaf pan and bake one
[Name] Coconut Bread Trinidad [AuthorId] 1787 [AuthorName] No Spam [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-30T19:41:00Z [Description] I have used packaged coconut instead of the fresh but found a little more liquid was needed. Also the flavor was not quite as good but still passable. Nice toasted for breakfast but watch since it burns easily. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Coconut", "Fruit", "Nuts", "Caribbean", "Sweet", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["flour", "salt", "sugar", "evaporated milk", "unsalted butter", "baking powder", "fresh coconut", "egg", "vanilla", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.1 [FatContent] 14.4 [SaturatedFatContent] 10.0 [CholesterolContent] 44.0 [SodiumContent] 317.0 [CarbohydrateContent] 45.0 [FiberContent] 2.0 [SugarContent] 17.6 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift flour, baking powder and salt. Stir in coconut. Combine egg, milk, vanilla and butter. Make a well in the dry ingredients. Pour liquid into the well. Stir lightly but thoroughly and pour into 2 greased 8 or 9 inch loaf pans, filling pans about 2/3 full. Sprinkle the top of the batter with sugar. Bake at 350 F for about 55 minutes or until they test done.
[Name] Hobo Cake [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-10-03T11:00:00Z [Description] Make and share this Hobo Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1/2", "3"] [RecipeIngredientParts] ["sugar", "water", "creamed shortening", "raisins", "baking soda", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.6 [FatContent] 3.9 [SaturatedFatContent] 1.4 [CholesterolContent] 1.8 [SodiumContent] 312.1 [CarbohydrateContent] 130.7 [FiberContent] 3.4 [SugarContent] 83.6 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix sugar, water, shortening, and raisins and boil for 5 minutes. Cool mixture You can put into refrigerator until cooled. Dissolve the baking into a small mixture that was prepared above. Then add to the cooled mixture. Next, add all dry ingredients and mix well. Put into a well greased tube pan and bake for 1 hour at 350°. NOTE: You can add nuts and dried fruits for a variety taste. Great when sliced warm and drizzled with honey or maple syrup.
[Name] Tuna-Riffic Pasta Salad [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-10-03T11:10:00Z [Description] Make and share this Tuna-Riffic Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "3/4", "1", "1", NA] [RecipeIngredientParts] ["pasta shells", "tuna in water", "green onions", "low-fat mayonnaise", "plain nonfat yogurt", "Dijon mustard", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 362.5 [FatContent] 2.9 [SaturatedFatContent] 0.7 [CholesterolContent] 22.2 [SodiumContent] 349.9 [CarbohydrateContent] 56.7 [FiberContent] 5.3 [SugarContent] 8.8 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta shells according to package directions. Drain and set aside. In a small saucepan, cook the peas according to package directions. Drain and set aside. In a large bowl, combine tuna, green onions, mayonnaise, yogurt, mustard, garlic, salt and pepper. Mix lightly. Add the cooked pasta and peas and toss all ingredients together. Cover and refrigerate until serving time.
[Name] Butter Fluff Icing [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-10-03T11:02:00Z [Description] Make and share this Butter Fluff Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["milk", "all-purpose flour", "granulated sugar", "butter", "creamed shortening", "real vanilla"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 938.4 [FatContent] 68.0 [SaturatedFatContent] 35.1 [CholesterolContent] 111.9 [SodiumContent] 258.1 [CarbohydrateContent] 80.2 [FiberContent] 0.3 [SugarContent] 66.8 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 3-4 cups [RecipeInstructions] Thicken milk and flour over medium heat. Once thickened, remove to cool. Next, mix sugar, shortening, vanilla with the flour/milk mixture. Beat until fluffy and creamy.
[Name] Braised Beef Liver With Vegetables [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-10-03T11:12:00Z [Description] Make and share this Braised Beef Liver With Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Vegetable", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1/2", "6", "1 1/2", "1/2", NA, NA, "6", "6", NA] [RecipeIngredientParts] ["liver", "bacon drippings", "celery", "onion", "bacon", "salt", "pepper", "salt", "carrots", "potatoes", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1004.2 [FatContent] 33.3 [SaturatedFatContent] 11.9 [CholesterolContent] 1120.4 [SodiumContent] 779.2 [CarbohydrateContent] 82.5 [FiberContent] 10.1 [SugarContent] 7.9 [ProteinContent] 90.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] On a deep dish plate, add flour, salt and pepper; mix well. Next, dredge your liver on both sides. Brown it in the bacon drippings w/ the onion and celery. In a greased casserole dish, add the liver, stock, salt, pepper. Cook covered in 350° oven for 30 minutes. Remove the pan and add carrots and potatoes. Return back to oven and cook for 45 minutes more. Remove and add the bacon strips and put back into oven until bacon is crispy.
[Name] Olive-Nut Spread [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-03T11:14:00Z [Description] Make and share this Olive-Nut Spread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/82/picL75TCS.jpg" [RecipeCategory] Spreads [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["cream cheese", "walnuts", "milk"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 174.7 [FatContent] 17.2 [SaturatedFatContent] 5.7 [CholesterolContent] 24.5 [SodiumContent] 67.0 [CarbohydrateContent] 2.9 [FiberContent] 1.0 [SugarContent] 0.4 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Refrigerate until set. Serve w/ crackers. Great when used as a spread for finger sandwiches as well.
[Name] Tortilla Lasagna [AuthorId] 1763 [AuthorName] Gregg [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 1999-09-30T21:31:00Z [Description] Make and share this Tortilla Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1/2", "1", "2", "1", "2"] [RecipeIngredientParts] ["chicken", "ground beef", "onion", "green bell peppers", "red bell peppers", "green chili", "soft taco-size flour tortillas"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 440.1 [FatContent] 20.6 [SaturatedFatContent] 8.8 [CholesterolContent] 83.6 [SodiumContent] 1580.4 [CarbohydrateContent] 38.9 [FiberContent] 3.1 [SugarContent] 9.1 [ProteinContent] 25.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees F.", "Grease 13 x 9-inch baking dish Heat vegetable oil in large skillet over medium heat. Add meat; cook, stirring occasionally, for 5 to 6 minutes or until no longer pink: drain.", "Stir in onion, bell peppers, chilies and seasoning mix.", "Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are slightly tender.", "Spread 1/ 2 cup of taco sauce over bottom of prepared baking dish.", "Cover with 5 tortillas.", "Spread with half of meat mixture a nd 1/ 2 cup taco sauce. Sprinkle with 1 cup of cheese. Repeat with remaining ingredients Bake for 15 to 20 minutes or until heated through and cheese is melted." ]
[Name] Old Fashioned Shepherd's Pie [AuthorId] 1789 [AuthorName] Lise Peter [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 1999-09-30T23:41:00Z [Description] I do not have the exact measurement of the ingredients, but my Mom made it like this and before her my grand-maman made it the same way, so here it is if you care to try. PATE CHINOIS (our shepherd's pie) [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/4", "4", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "butter", "onion", "garlic", "potatoes", "corn", "salt", "pepper", "thyme", "savory", "paprika"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 2738.0 [FatContent] 99.3 [SaturatedFatContent] 43.0 [CholesterolContent] 370.2 [SodiumContent] 1760.9 [CarbohydrateContent] 345.9 [FiberContent] 42.0 [SugarContent] 29.8 [ProteinContent] 128.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a frying pan that can go in the oven, saute the onions and the garlic until wilted, remove. Add the beef to the pan and cook it until done. Remove the fat. Return the onions and the garlic, add salt, pepper and thyme, add the gravy and stir evenly. Cover the whole thing with corn. Spread the hot mashed potatoes on top of the corn, making grooves. put little dashes of butter all over and sprinkle some paprika all over. Set in the oven about 1 hour at 300F or until the potatoes are all brown and crispy all around the rim We use an iron frying pan and it's just great. The longer you leave it in the oven, the better because all the flavours marry and it is just nice. You can lower the heat in order to leave it in longer.
[Name] Steak and Kidney Pie IIi [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 1999-09-30T23:41:00Z [Description] Make and share this Steak and Kidney Pie IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Meat", "European", "Winter", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "375", "1/3", NA, "1/2"] [RecipeIngredientParts] ["onions", "water", "puff pastry", "flour", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 590.0 [FatContent] 36.3 [SaturatedFatContent] 9.3 [CholesterolContent] 0.0 [SodiumContent] 906.8 [CarbohydrateContent] 55.5 [FiberContent] 2.6 [SugarContent] 3.1 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Core and dice the kidneys, cut the steak into 2 1/2cm cubes. Put in a saucepan. Add stock and chopped onions, simmer, covered, 1 - 1/2 hours or until meat is tender. Season with salt and pepper. Blend the flour with extra water, add to steak, stir until the mixture boils and thickens; cool. Pour into a pie dish. (If you want a darker gravy, add a couple of teaspoons of soy sauce]. Roll out pastry to an oblong, or circle, (depending what shape dish you are using] slightly larger the d ish. Cut thin strips from the ends and fit round moistened edge of the dish. Brush pastry rim with water and place the top on. Press edges together, trim off excess pastry, using a sharp knife. Make 2 slits in centre to allow the steam to escape. Glaze with beaten egg yolk. Bake in a hot oven 20 - 25 minutes. Reduce heat to moderately hot, bake a further 25 - 30 minutes or until pastry is golden brown.
[Name] Steak and Kidney Pie Iv [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-09-30T23:41:00Z [Description] Make and share this Steak and Kidney Pie Iv recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Meat", "European", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "2", "1", "2", "1", "1", "1", "2", "2", "1/2", "1", "1/2", "1", NA] [RecipeIngredientParts] ["puff pastry", "rump steak", "onions", "Worcestershire sauce", "port wine", "garlic clove", "butter", "flour", "salt", "pepper", "French mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.3 [FatContent] 12.7 [SaturatedFatContent] 5.5 [CholesterolContent] 412.2 [SodiumContent] 952.7 [CarbohydrateContent] 12.3 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 49.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Take the fatty bit out of the kidney and dice. In a large saucepan melt butter and fry the onion and garlic gently for 5 minutes. Mix the flour, salt and pepper together and toss the meat in, coating them thoroughly. Add to the onion and brown over a moderate heat. Add stock, wine, mustard and sauce and bring to the boil. Cover and simmer 40 - 45 minutes. Set aside. Roll out pastry to form lids for individual dishes or one large one. Spoon filling into the dishes and cover with pastry lids. Bake at 190 C for Shortcrust pastry - OR - 220 C for Puff pastry.
[Name] Crispy Corn Toasts [AuthorId] 1791 [AuthorName] julcook [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-01T15:09:00Z [Description] Make and share this Crispy Corn Toasts recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "2", NA, NA] [RecipeIngredientParts] ["whole corn", "milk", "vanilla custard powder", "tomato ketchup", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.5 [FatContent] 9.0 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 348.8 [CarbohydrateContent] 23.6 [FiberContent] 0.1 [SugarContent] 11.8 [ProteinContent] 8.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring the milk to boil. Mix some cold milk with the custard powder and add to the boiling milk, stirring constantly. Add the rest of the ingredients and cook for a further 5 mins over a slow flame. Serve hot or chilled over crisp toasted bread slices.
[Name] Quiche Lorraine [AuthorId] 1749 [AuthorName] Pam Wood [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-10-01T18:38:00Z [Description] Make and share this Quiche Lorraine 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/30/89/picO31a7C.jpg" [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Vegetable", "European", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["150", "175", "175", "2", "1", "1", "150"] [RecipeIngredientParts] ["gruyere cheese", "bacon", "eggs", "cayenne pepper", "nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 442.8 [FatContent] 36.6 [SaturatedFatContent] 15.2 [CholesterolContent] 138.3 [SodiumContent] 494.4 [CarbohydrateContent] 11.9 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 16.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Line an 18-cm(7-in] flan tin or sandwich cake tin with the pastry. Place a layer of cheese on the pastry, then a layer of bacon, and repeat until both ingredients have been used up. Mix the eggs with the cayenne pepper, nutmeg, and cream or milk. then pour over the cheese and bacon mixture in the flan case. Bake near the top of the oven at 200C(400F] Gas mark 6 for about 30 minutes, until the pastry is golden brown and the filling set. Serve hot or cold.
[Name] Deviled Ham Spread [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-03T11:35:00Z [Description] Make and share this Deviled Ham Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Pork", "Meat", "Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["sour cream", "onion"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1655.7 [FatContent] 129.2 [SaturatedFatContent] 47.7 [CholesterolContent] 327.7 [SodiumContent] 8557.6 [CarbohydrateContent] 20.3 [FiberContent] 0.6 [SugarContent] 7.1 [ProteinContent] 99.0 [RecipeServings] nan [RecipeYield] 3/4 cup [RecipeInstructions] Mix all ingredients together. Refrigerate until set. Serve with crackers. Great when used as a spread for finger sandwiches as well.
[Name] Kitty Litter Cake [AuthorId] 1571 [AuthorName] Linda Johansen [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 1999-10-03T11:35:00Z [Description] Make and share this Kitty Litter 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/30/91/picwvPHDM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/R1sGXwUR2yZTdAL0kWA3_699841773360221.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/picL3JNUp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/VRn2Mz81QquwzbDCBwvm_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/XOmc9wCPQVa2PdMbS46e-IMG_4988-1-.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/piclpRUy9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/pic4ZB1Ax.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/picRotqO6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/picMGXKfY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/picEf4MaV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/piccjahVm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/picaiPepV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/picwcZiXH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/picmH14rF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/piccl7rHK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/91/3091.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1", "3", "1/3", "1 1/3", "1", "1", NA, "12", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "water", "eggs", "water", "vanilla instant pudding mix"] [AggregatedRating] 5.0 [ReviewCount] 80.0 [Calories] 354.2 [FatContent] 15.2 [SaturatedFatContent] 2.8 [CholesterolContent] 55.9 [SodiumContent] 485.1 [CarbohydrateContent] 50.6 [FiberContent] 0.7 [SugarContent] 36.1 [ProteinContent] 4.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Prepare cake mixes and bake according to box directions (any size pan]. Prepare pudding, chill until ready to assemble. Crumble sandwich cookies in small batches in food processor, scraping often.", "Set aside all but 1/4 cup.", "To the 1/4 cup of crumbs, add a few drops of green food coloring and mix using fork or shake in a jar.", "When cakes are cooled to room temp, crumble into a large bowl.", "Toss with half the remaining cookie crumbs and chilled pudding.", "You probably won't need all the pudding, mix the cake and \"feel\" it, you don't want it soggy, just moist; ge ntly combine. Line litter box.", "Put mixture into box.", "Put 3 unwrapped tootsie rolls in microwave safe dish and heat until softened.", "Shape ends so they are no longer blunt, curving slightly.", "Repeat with 3 more tootsie rolls and bury in cake mixture. Sprinkle the other half of cookie crumbs over top.", "Scatter green crumbles lightly over top (chlorophyll in cat litter]. Heat 3 tootsie rolls in microwave until almost melted.", "Scrape them on top of the cake and sprinkle with cookie crumbs.", "Spread remaining tootsie rolls over top; take one and heat until pliable, hang over side of litter box, sprinkle with cookie crumbs." ]
[Name] Halloween Worms [AuthorId] 1571 [AuthorName] Linda Johansen [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 1999-10-03T11:35:00Z [Description] Make and share this Halloween Worms 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/30/92/pic1tZZ39.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3092/MP5xOmYwTRK5vdfO6V7k_FB_IMG_1477887112131.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/WbgND6DBRvqMDHpEKdGS_FB_IMG_1477887112131.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picKZdcRb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picsvOJ0G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picWiQ0HB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picLmE16x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picqPPbQN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/pictyWkri.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picKk02F2.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3092/blpY0mnoT2unhUQIawtA_10217477206025327.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picYt8SfR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picOCIdy6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picbIMy9z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picqDgzUq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picnmegW9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picE3eIe9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picJtU3U0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/pic0jxcd2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picKmBMUZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/pic0nlkfw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picbsddEQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picsIZsyU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/pic0wH3Ec.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picgCIcIc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/pici2JyUt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picgJoNgw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picYJ4myM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picvkPfii.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picHnMuXa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/92/picoTSRRD.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Kid Friendly", "Halloween", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "3", "100", "1", "3/4", "12 -15"] [RecipeIngredientParts] ["raspberry gelatin powder", "grape gelatin", "unflavored gelatin", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 53.0 [Calories] 13.3 [FatContent] 0.7 [SaturatedFatContent] 0.4 [CholesterolContent] 2.5 [SodiumContent] 9.2 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 1.5 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 100 worms [RecipeInstructions] In a bowl, combine gelatins. Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes. Meanwhile, gently pull straws to extend to full length; place in tall container. Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days. Pull straws from container (if using a carton, tear carton away from straws]. Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days. Worms will hold at room temperature up to 2 hours.
[Name] Witches Brew [AuthorId] 1571 [AuthorName] Linda Johansen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-03T11:35:00Z [Description] Make and share this Witches Brew recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Halloween", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "12", "1 1/2", "1", "6", "1"] [RecipeIngredientParts] ["water", "vodka", "sugar", "frozen limeade concentrate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3489.3 [FatContent] 4.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 56.7 [CarbohydrateContent] 668.8 [FiberContent] 6.3 [SugarContent] 622.1 [ProteinContent] 18.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Mix"
[Name] Confectioner's Sugar Cookies [AuthorId] 1571 [AuthorName] Linda Johansen [CookTime] PT6M [PrepTime] PT0S [TotalTime] PT6M [DatePublished] 1999-10-01T16:55:00Z [Description] Make and share this Confectioner's Sugar Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/94/d9z06fJmTduukEk1IVkO_20161017_210457_resized.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/94/picIi8rWP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/94/zK53MTKqS8WcL7DY2wV6_20161017_210508_resized.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/94/picm69TIq.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "2 1/2", "1", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "egg", "vanilla", "flour", "baking soda", "cream of tartar"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 59.3 [FatContent] 3.2 [SaturatedFatContent] 2.0 [CholesterolContent] 11.7 [SodiumContent] 44.1 [CarbohydrateContent] 7.0 [FiberContent] 0.1 [SugarContent] 3.0 [ProteinContent] 0.7 [RecipeServings] 60.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, cream butter and sugar. Beat until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients. Stir just until mixed. Refrigerate. Roll, cut and bake for 6 minutes at 350° on ungreased cookie sheet. Cool, frost and decorate. Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup chopped nuts (walnuts or pecans here in Texas]. Roll in 1\" balls. Bake, cool and toss in a paper lunch sack with confectioner's sugar to coat. Roll dough in 1\" balls. Bake, cool and toss in paper bag with sugar/cinnamon mixture to coat. Add 1 cup of candied fruits to dough. Roll in 1\" balls. Bake and cool. Divide dough in half. Color dough and use dough as basis of pinwheel cookies or checkerboard cookies.
[Name] Mock Devonshire Cream Substitute II [AuthorId] 1589 [AuthorName] kenk1492 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-03T16:10:00Z [Description] Real Devonshire Cream or clotted cream is a natural product, but in the 1951 Fannie Merritt Farmer Cookbook Little,Brown and Company Boston there is the following recipe. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2"] [RecipeIngredientParts] ["cream cheese", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 707.4 [FatContent] 73.7 [SaturatedFatContent] 46.1 [CholesterolContent] 256.6 [SodiumContent] 297.0 [CarbohydrateContent] 5.6 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mash cheese and heat in the cream. Beat until smooth. Serve with hot scones and raspberry jam or on fresh or stewed fruit. Anything you like Enjoy Ken.
[Name] Chicken Loaf [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-01T22:50:00Z [Description] Make and share this Chicken Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", "1", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["gelatin", "chicken broth", "chicken", "turkey", "pecans", "heavy cream", "salt", "paprika", "lettuce leaf", "tomatoes", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.8 [FatContent] 17.1 [SaturatedFatContent] 7.7 [CholesterolContent] 88.0 [SodiumContent] 110.3 [CarbohydrateContent] 2.0 [FiberContent] 0.7 [SugarContent] 0.4 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly. Pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate]. Stir in gelatin mixture. Chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream. Turn into mold and chill. Unmold on a chilled platter and garnish with lettuce, tomatoes and olives. Serve with mayonnaise.
[Name] Turkey and Black Bean Stew [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 1999-10-01T22:50:00Z [Description] This recipe is a little bit of work, but I think it's worth it for good food. Serve with cooked rice and chopped scallions for garnish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/30/97/picf43rnl.jpg" [RecipeCategory] Stew [Keywords] ["Poultry", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "2", "2", "4", "4", "10", "2", "2", "1", NA, "3"] [RecipeIngredientParts] ["dried black beans", "onion", "carrot", "green bell pepper", "red bell pepper", "oregano", "cumin", "garlic", "plum tomatoes", "white wine vinegar", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 186.1 [FatContent] 2.3 [SaturatedFatContent] 0.6 [CholesterolContent] 25.6 [SodiumContent] 198.6 [CarbohydrateContent] 23.8 [FiberContent] 4.8 [SugarContent] 4.4 [ProteinContent] 17.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place the beans in a large saucepan and cover with cold water. Bring to a boil over medium-high heat. Remove from the heat and set aside 1 hour. Meanwhile, coat a non-stick Dutch oven with cooking spray. Warm over medium high heat. Add the onions, carrots, green peppers, sweet red peppers, oregano, cumin and garlic. Reduce the heat to medium and cook, stirring, 4 to 6 minutes, or until the onions start to soften. Remove the vegetables and set aside. Drain and rinse the beans. Add the beans to the Dutch oven. Add the chicken or turkey stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low. Partially cover and simmer, stirring occasionally, for 1 1/2 hours, or until the beans are nearly tender. Add the reserved vegetables and simmer for 30 minutes, or until the beans are tender. Add the diced turkey, tomatoes, jalapeno peppers, vinegar, salt and freshly ground black pepper. Simmer for 5 minutes, or until or until the turkey is cooked. Remove from the heat and stir in the basil. Let stand 5 minutes to allow the flavors to blend. Enjoy!
[Name] Chicken With Cashew Nuts [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 1999-10-01T22:50:00Z [Description] Make and share this Chicken With Cashew Nuts recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Nuts", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "4", "3", "2", "1", "1", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "boneless skinless chicken breast", "carrot", "water chestnuts", "cashew nuts", "pepper", "salt", "cornstarch", "water", "cilantro"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 841.6 [FatContent] 64.0 [SaturatedFatContent] 10.1 [CholesterolContent] 75.5 [SodiumContent] 2801.4 [CarbohydrateContent] 37.8 [FiberContent] 5.7 [SugarContent] 7.1 [ProteinContent] 33.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil and fry garlic, add chicken, salt, pepper, carrot, chestnut and stir fry for 5 minutes or until chicken is fully cooked, remove and set aside. Add corn starch, light sauce, sesame oil and bring to a boil. Put back chicken and vegetable, stir fry for 30 seconds. Add cashew nuts, give it a few stirs. Dish up and garnish with cilantro leaves. Serve immediately.
[Name] Indonesian Chicken [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-01T22:50:00Z [Description] Make and share this Indonesian Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Indonesian", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "4", "3", "1", "14", "1", "1"] [RecipeIngredientParts] ["chicken", "coconut milk", "lemon, rind of", "lime juice", "salt", "garlic", "red chilies", "ginger", "pepper", "shrimp paste"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 459.9 [FatContent] 27.3 [SaturatedFatContent] 13.2 [CholesterolContent] 86.2 [SodiumContent] 400.4 [CarbohydrateContent] 30.9 [FiberContent] 0.8 [SugarContent] 28.1 [ProteinContent] 23.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash and cut up chicken. Broil for 10 minutes until golden brown. Pound spices until fine. Simmer coconut milk with spices and put in lime juice and rinds. Pour over chicken and broil for another 20 minutes or until tender. Baste frequently with gravy.
[Name] Adobong Manok [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-01T22:50:00Z [Description] Make and share this Adobong Manok recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1", "1", "1/2", "3", "2", NA, "1/2"] [RecipeIngredientParts] ["chicken", "garlic", "white vinegar", "water", "salt", "bay leaf", "peppercorn", "soy sauce", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 622.6 [FatContent] 39.9 [SaturatedFatContent] 15.2 [CholesterolContent] 170.1 [SodiumContent] 896.5 [CarbohydrateContent] 19.6 [FiberContent] 0.1 [SugarContent] 18.2 [ProteinContent] 43.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 2 Tbsp. of oil and fry garlic until brown. Add chicken, vinegar, water, salt, bay leaf, peppercorns, food coloring, soy sauce and coconut milk. Bring to a boil then simmer for 30 minutes. Remove chicken and let cool. Heat sauce and reduce liquid until sauce thickened. Heat oil and fry chicken pieces until brown on all sides. Serve with sauce and steam rice.
[Name] Chicken Drumsticks in Ginger Wine [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 1999-10-01T22:50:00Z [Description] This is an adopted recipe of mine. I have added a few ingredients, lengthened the cooking time, and I thnk it's great! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/01/picSjjXJB.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "2", "4", "2", "1", "3", "2", "2", "1"] [RecipeIngredientParts] ["chicken drumsticks", "black soy sauce", "ginger wine", "oyster sauce", "sugar", "water", "garlic cloves", "gingerroot"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 320.4 [FatContent] 19.5 [SaturatedFatContent] 4.4 [CholesterolContent] 118.3 [SodiumContent] 875.7 [CarbohydrateContent] 5.3 [FiberContent] 0.2 [SugarContent] 3.4 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a pan and fry chicken until browned a little. Combine all other ingredients in a saucepan; add the chicken . Bring to the boil, then simmer until chicken is tender and sauce is reduced and thickened (about i hour]. Add a little more water to the saucepan if the sauce reduces too much before you think your chicken is cooked.
[Name] Braised Coriander Chicken [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 1999-10-01T22:50:00Z [Description] Savory coriander, sweetened stirfried chicken. Simple and delicious!! Prep time includes marination. An adopted recipe. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1 1/4", "3", "2", "2", "1/2", "2"] [RecipeIngredientParts] ["onion", "garlic clove", "chicken breasts", "chicken thighs", "black soy sauce", "coriander powder", "sugar", "pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 354.3 [FatContent] 20.0 [SaturatedFatContent] 4.7 [CholesterolContent] 90.8 [SodiumContent] 849.4 [CarbohydrateContent] 11.1 [FiberContent] 0.9 [SugarContent] 8.1 [ProteinContent] 31.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a plastic container with lid or Ziplock bag, combine soy sauce, coriander, sugar, salt, and pepper to make marinade. Add chicken pieces, cover or close, shake, and marinade for for 20 minutes in refrigerator, turning occasionally. In a heavy skillet over medium temperature, heat oil and fry onion and garlic until soft but not brown, about 7 minutes. Add chicken together with marinade and stirfry until chicken is well coated and brown, about 7 minutes. Add water and simmer for 20 minutes, turning occasionally. Adjust seasoning and serve with French bread or rice. Garnish with chopped green onions.
[Name] Chicken with Lemon Curry Sauce [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 1999-10-01T22:50:00Z [Description] This dish is excellent served with Basmati rice since there will be a little extra sauce to spoon over the chicken and to flavor the rice nicely. This recipe is courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/03/picBdVuEF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/03/piccJ8ely.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/03/picnd6BGl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/03/picjhoqH8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/03/picmSYUsJ.jpg" ] [RecipeCategory] Curries [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/3", "3", "2", "1", "2", "1/2", "1/2", "1/2", "2", "1", NA, "2"] [RecipeIngredientParts] ["boneless chicken breasts", "fresh lemon juice", "white wine", "curry powder", "ground coriander", "ground ginger", "ground turmeric", "onion", "garlic", "honey"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 298.6 [FatContent] 13.7 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 94.1 [CarbohydrateContent] 11.3 [FiberContent] 1.0 [SugarContent] 7.0 [ProteinContent] 30.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients, except chicken and honey, in a medium skillet. Mix thoroughly. Place chicken in the pan and turn several times to coat. Cover and marinate for 30 minutes Turn on heat and simmer for 25 minutes, turning chicken every 10 minutes. Add honey, stir and cook for 10 minutes more, or until chicken is throughly cooked. Serve along side Basmati rice and enjoy!
[Name] Red Cooked Chicken [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-01T22:50:00Z [Description] Make and share this Red Cooked Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "4", "2", "1", "2", "2"] [RecipeIngredientParts] ["chicken", "scallions", "ginger", "black soy sauce", "water", "sherry wine", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.8 [FatContent] 32.2 [SaturatedFatContent] 7.8 [CholesterolContent] 115.0 [SodiumContent] 447.5 [CarbohydrateContent] 7.1 [FiberContent] 0.4 [SugarContent] 4.9 [ProteinContent] 29.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stuff ginger and scallions inside chicken. Sew up cavity with thread. Blend all other ingredients and bring to a boil. Add chicken cover and simmer for 40 minutes, turn chicken frequently. Carve into slices and pour gravy over.
[Name] Rice Paper Wrapped Chicken [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-10-01T22:50:00Z [Description] This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "1", "2", "2", "2", NA, NA] [RecipeIngredientParts] ["chicken breasts", "chicken thighs", "ginger", "light soy sauce", "oyster sauce", "Chinese wine", "sherry wine", "sugar", "scallions", "rice paper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1755.2 [FatContent] 97.8 [SaturatedFatContent] 26.1 [CholesterolContent] 581.1 [SodiumContent] 2389.5 [CarbohydrateContent] 16.8 [FiberContent] 1.0 [SugarContent] 9.2 [ProteinContent] 191.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Marinate chicken in seasoning ingredients for 30 minutes. Place a piece of chicken on one sheet of paper and wrap up firmly. Preheat oil to 375F, then deep fry.
[Name] Chicken With Honey Lemon [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 1999-10-01T22:50:00Z [Description] Make and share this Chicken With Honey Lemon recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "2", "3", "1", "1", "1"] [RecipeIngredientParts] ["lemon juice", "pepper", "honey", "salt", "brown sugar", "spring chicken"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 743.1 [FatContent] 54.6 [SaturatedFatContent] 7.1 [CholesterolContent] 0.0 [SodiumContent] 2333.1 [CarbohydrateContent] 70.5 [FiberContent] 1.4 [SugarContent] 65.9 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 1 spring chicken [RecipeInstructions] Mix oil, lemon juice, pepper, honey, salt and sugar. Marinate chicken with mixture for 1 hour. Preheat oven to 300 degrees, and roast chicken for 40 minutes basting frequently. Broil chicken at the last 10 minutes.
[Name] Red Hot Curried Chicken [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-10-01T22:50:00Z [Description] A good party dish. The chicken is marinated the night before, so all you have to do on the day is to cook it in a very hot oven and serve with wedges of lemon and a green salad. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Indian", "Very Low Carbs", "Spicy", "Savory", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2/3", "3", "2", "1", "2", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["whole chickens", "plain yogurt", "garlic cloves", "olive oil", "curry powder", "paprika", "ground ginger", "garam masala", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 729.2 [FatContent] 54.8 [SaturatedFatContent] 15.1 [CholesterolContent] 219.2 [SodiumContent] 800.7 [CarbohydrateContent] 4.7 [FiberContent] 0.7 [SugarContent] 2.3 [ProteinContent] 52.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Skin the chicken pieces and cut two slits into each piece. Arrange them single layer in a glass or ceramic dish and pour the lemon juice over them. Combine the remaining ingredients and pour the sauce over the chicken pieces, turning them to coat throughly. Cover with plastic wrap and chill overnight. Preheat the oven to 425°F. Remove chicken from the marinade and arrange single layer on a baking sheet. Bake for 15 minutes, turn over and bake for another 15 minutes, or until tender. Serve with a fresh garden salad and enjoy!
[Name] Broiled Balanese Chicken [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-10-01T22:50:00Z [Description] This was adopted way back in 2005 or so. I haven't tried it but intend to in the next couple of weeks. Looks very good. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Indonesian", "Asian", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "4", "1", "2", "3", "1", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["whole chicken", "salt", "pepper", "onion", "garlic cloves", "red chilies", "ginger", "tomato paste", "sugar", "black soy sauce", "lemongrass", "lemon rind", "limes", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.4 [FatContent] 33.4 [SaturatedFatContent] 8.5 [CholesterolContent] 121.9 [SodiumContent] 564.2 [CarbohydrateContent] 6.3 [FiberContent] 0.9 [SugarContent] 3.8 [ProteinContent] 29.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fry chicken pieces in oil until golden brown. Remove and place on a rack. Pound together onion, chilies, garlic and ginger, fry them in remaining oil until fragrant. Mix with tomato paste, sugar and soy sauce and marinate chicken pieces in mixture for an hour. Broil chicken on rack, basting frequently with marinade and bruised lemon grass. Broil for 25 minutes, turning over once and squeeze lemon juice over before serving.
[Name] Broiled Chicken (Malay) [AuthorId] 125325 [AuthorName] Liara [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-01T22:50:00Z [Description] Make and share this Broiled Chicken (Malay) recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Broil/Grill", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "2", "1", "1", "4", "1", "5", "1"] [RecipeIngredientParts] ["chicken", "salt", "coconut milk", "bay leaves", "salt", "sugar", "ginger", "garlic", "onion", "turmeric powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.7 [FatContent] 19.7 [SaturatedFatContent] 7.0 [CholesterolContent] 86.2 [SodiumContent] 523.8 [CarbohydrateContent] 3.0 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 21.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Pound spices until fine and set aside. Rub chicken with salt and set aside. Mix coconut milk with 1 cup of water, add spices then bring to a boil. Add chicken pieces and simmer for 10 minutes. Remove chicken and place on a broiling rack. Broil for 10 minutes on each side basting with gravy.
[Name] Delicious Chicken Feet [AuthorId] 35526 [AuthorName] riffraff [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 1999-10-05T00:16:00Z [Description] This is an adopted recipe that grabbed my heart. Chicken feet can be found in most Asian markets for less than 50 cents a pound. They work very well in stock too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/10/nCZf5XVkRZOCrUwTLU4Y-20140216_135540-1-.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3110/bRidPBniQ2GZNpBjFnt5_20170128_194455.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3110/t0bzTS2Q3yH3PCjUtx4n_IMG_4265.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/10/picEd6ODn.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "3", "2", "3", "3", "1", "1", NA, "1", "1/4", "1"] [RecipeIngredientParts] ["chicken feet", "dark soy sauce", "rice wine", "ginger", "green onions", "barbecue sauce", "sugar", "star anise", "pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 126.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3165.7 [CarbohydrateContent] 17.8 [FiberContent] 1.8 [SugarContent] 10.1 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Combine all ingredients and simmer for 1 1/2 hours."
[Name] Chicken and Spinach Veloute [AuthorId] 91392 [AuthorName] Kasha [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T00:16:00Z [Description] Make and share this Chicken and Spinach Veloute recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "6", "6", "1/3", NA] [RecipeIngredientParts] ["spinach", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 910.8 [FatContent] 42.5 [SaturatedFatContent] 21.6 [CholesterolContent] 137.4 [SodiumContent] 1547.9 [CarbohydrateContent] 94.4 [FiberContent] 6.0 [SugarContent] 16.2 [ProteinContent] 38.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring the stock to a boil. Add cream of wheat, mix well and bring to a boil. Add spinach to soup stock and boil for 5 minutes. Stir in the cream and serve immediately.
[Name] Chicken Armenian [AuthorId] 28729 [AuthorName] Auntie Jan [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T00:16:00Z [Description] Make and share this Chicken Armenian recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "1", "2", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["butter", "broiler chickens", "onion", "garlic", "tomato juice", "sherry wine", "paprika", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 4577.6 [FatContent] 323.7 [SaturatedFatContent] 108.6 [CholesterolContent] 1502.0 [SodiumContent] 4686.8 [CarbohydrateContent] 30.8 [FiberContent] 4.5 [SugarContent] 16.3 [ProteinContent] 347.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fry chicken in butter until brown. Place chicken skin down in casserole. Fry the onion in the remaining butter until golden then add garlic, tomato juice, paprika and sherry to the pan, bring to a boil then pour over chicken. Sprinkle chicken with salt and pepper. Bake uncovered in a 400 oven for 1 hour, tur n chicken over after 30 minutes. Baste frequently with pan juice. Serve with rice pilaf.
[Name] Chicken Biryani [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 1999-10-05T00:16:00Z [Description] Biryani is a combination of rice with meat, chicken, shrimp, vegetables or fish. It is a meal within itself. Don't be put off by the long list of ingredients, it is really an easy dish to prepare and tasty too. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Asian", "Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "5", "2 -3", "1", "3", "3", "4", "1/4", "5", "1/4", "1", "1", "1/2", "3", "1", "1", "4", "2", "2/3", "1/2", "2/3", "3", NA, NA] [RecipeIngredientParts] ["basmati rice", "salt", "whole cardamom pods", "whole cloves", "cinnamon stick", "onions", "chicken breasts", "ground cloves", "cardamom pods", "chile", "ground cumin", "ground coriander", "fresh ground black pepper", "garlic cloves", "fresh ginger", "tomatoes", "fresh cilantro", "plain yogurt", "saffron thread", "water", "fresh cilantro stem", "plain yogurt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 763.3 [FatContent] 32.6 [SaturatedFatContent] 7.5 [CholesterolContent] 114.2 [SodiumContent] 437.1 [CarbohydrateContent] 72.2 [FiberContent] 6.8 [SugarContent] 9.8 [ProteinContent] 45.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375°F. Bring a pan of water to a boil and add the rice, salt, cardamom pods, cloves and cinnamon stick; boil for two minutes and then drain, leaving the whole spices in the rice. Heat the oil in a pan and fry the onions for about 8 minutes, until browned. Add the chicken, followed by the ground cloves, cardamom, chilies, cumin, coriander, black pepper, garlic, ginger and lemon juice; stir-fry 5 minutes. Transfer the chicken mixture to a casserole and lay the sliced tomatoes on top. Sprinkle on the cilantro, spoon on the plain yogurt and top with drained basmati rice. Drizzle the saffron and milk over the rice and pour on 2/3 cup water. Cover tightly and bake in the oven for 1 hour. Transfer to a warmed serving platter and remove the whole spices from the rice. Garnish with toasted almonds and freshly chopped cilantro and serve with plain yogurt.
[Name] Grand Marnier Garlic Chicken [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:56:00Z [Description] Make and share this Grand Marnier Garlic Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1", "1", "2", "1/2", "1", NA, NA, "1/2", "1/2", "1"] [RecipeIngredientParts] ["garlic", "whole black peppercorn", "Grand Marnier", "orange marmalade", "brown sugar", "light soy sauce", "honey", "mint sauce", "mint", "vinegar", "sugar", "tomato ketchup", "salt", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 543.9 [FatContent] 34.7 [SaturatedFatContent] 9.9 [CholesterolContent] 172.5 [SodiumContent] 633.0 [CarbohydrateContent] 11.9 [FiberContent] 0.4 [SugarContent] 6.6 [ProteinContent] 44.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["First, preheat your oven to 350 degrees F (about 175 degrees C].", "Rub a pinch of salt and slight sprinkling of pepper into the chicken pieces and set it aside whilst preparing the marinade", "Marinade: use a food processor or pestle and mortar to pound/blitz the peeled garlic and black peppercorns to a rough dry paste. Add in the salt and continue to blitz/pound as paste becomes moist. Add in Grand Marnier, marmalade, sugar, honey, soy, mint sauce and tomato ketchup and mix well.", "Pour this marinade over the prepared chicken, rubbing the marinade well into the meat and set aside for at least 2 hours.", "Line baking/roasting tin in foil and place chicken together with marinade in tin.", "Cover with foil and pierce the cover to allow steam to escape. Bake at 350 degrees F for 40 minutes; remove the foil cover from the chicken, increase the heat of the oven to 400 degrees F and bake a further 10 minutes or till golden brown.", "Skim fat off the drippings and serve as an accompanying sauce.", "Serve chicken hot, garnished with a fresh sprig of parsley or rosemary.", "Garlic cooking tip: about peeling garlic, Julia Child writes, \"To separate the cloves from the head, shave the tops off the head, then bang down on the top of the head with your fist and the cloves will spring free. Except in the early summer, when the heads are firm and young, this technique may not do the trick -- even so, it's a good start for the separation.\" From \"In Julia's Kitchen with Master Chefs\"" ]
[Name] Salt Rising Bread II [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Salt Rising Bread II recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "3"] [RecipeIngredientParts] ["milk", "salt", "sugar", "cornmeal", "butter", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1726.9 [FatContent] 24.7 [SaturatedFatContent] 13.5 [CholesterolContent] 64.7 [SodiumContent] 2539.7 [CarbohydrateContent] 321.8 [FiberContent] 11.2 [SugarContent] 13.7 [ProteinContent] 48.1 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] Add the salt, sugar, corn meal, and butter to the milk. Place this in a glass fruit jar or a heavy crockery pitcher and surround it with water at about 120 F. Allow it to stand 6 to 7 hours or until it starts to ferment. If it has \"worked\" enough, the gas can be heard as it escapes. This leaven contains enough liquid for 1 loaf. If more loaves are wanted, add 1 cup water, 1 teaspoon salt, 1 Tablespoon sugar, and 1 Tablespoon butter for each additional loaf. Make a soft sponge by adding 1 cup flour to each loaf to be made. Beat well. Put the sponge to rise again at 120 F. When it is very light, add more flour (2 cups flour for each loaf] gradually so tha t the dough can be kneaded and not stick to hands. Knead 10 to 15 minutes. Put in a greased pan. Let rise until 2-1/2 times its original size. Bake in hot oven 15 minutes and then a moderate one for 45 more. Notice that there is no yeast in this bread except the wild yeast that comes from the air. While it is baking there is a disagreeable odour that disappears when the bread is baked. It always has a peculiar flavour, disliked by some and prized by others. It is never so light as bread made with yeast. A loaf made with 1 cup liquid will not rise to the top of a standard-sized bread pan. Do not try to keep this fine-grained white bread for long as it dries out.
[Name] Seafood Lasagna With Brandied-Basil Cream Sauce [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Seafood Lasagna With Brandied-Basil Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["8", "1 1/2", "3/4", "6", "24", "1", "1", "24", "1", "2", "9", "2", "1/2", "12", "1", "1/2", NA, NA] [RecipeIngredientParts] ["ricotta cheese", "parmesan cheese", "provolone cheese", "eggs", "fresh basil leaves", "black pepper", "shrimp", "sea scallops", "provolone cheese", "heavy cream", "cognac", "brandy", "fresh basil", "parmesan cheese", "salt", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 956.4 [FatContent] 57.9 [SaturatedFatContent] 35.1 [CholesterolContent] 354.8 [SodiumContent] 1340.4 [CarbohydrateContent] 38.6 [FiberContent] 1.4 [SugarContent] 1.8 [ProteinContent] 68.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "This recipe should make 3 layers.", "In a bowl, mix together ricotta, Parmesan, shredded provolone, eggs, basil and black pepper.", "Add a layer of noodles.", "Spread a thin layer of cheese mixture to cover noodle layer and top with a layer of shrimp, crabmeat and scallops.", "Repeat steps again, ending with a layer of noodles until you have completed the process 3 times.", "Arrange provolone cheese slices on top of lasagna.", "Bake for approximately 1 hour or until golden brown and bubbly.", "To serve, cut into portions and place lasagna on a plate. Generously spoon Brandied-Basil Cream Sauce over the top and garnish with fresh basil.", "Brandied-Basil Cream Sauce: Bring heavy cream, cognac, basil leaves and stock to a boil.", "Reduce mixture to preferred consistency.", "Add Parmesan cheese, stirring to melt, and remove from the heat.", "Use shrimp base to make the shrimp stock or make your own shrimp stock by boiling together and reducing by 2/3 the following ingredients: shells from 5 pounds of shrimp, 1 peeled Bermuda onion studded with 8 whole cloves, 3 bay leaves, 2 tablespoons whole black peppercorns, and 5 quarts of water." ]
[Name] White Sauce Seafood Lasagna [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this White Sauce Seafood Lasagna 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/31/20/YZ0OSLTg6aB4g2ajRwqQ_Christmas%202014%20007.JPG" [RecipeCategory] European [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "2", "2", "1/4", "1", "2", "1/2", "15", "1", "2/3", "2/3", "2/3", "1/3"] [RecipeIngredientParts] ["butter", "flour", "salt", "garlic", "milk", "chicken broth", "pepper", "basil", "mozzarella cheese", "green onion", "cottage cheese", "shrimp", "bay scallop", "dry white wine"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 471.8 [FatContent] 22.3 [SaturatedFatContent] 13.1 [CholesterolContent] 70.2 [SodiumContent] 813.2 [CarbohydrateContent] 44.1 [FiberContent] 1.8 [SugarContent] 2.6 [ProteinContent] 21.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat butter in a large saucepan over low heat until melted.", "Add garlic.", "Stir in flour and salt. Cook,stirring constantly until bubbly.", "Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly.", "Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper.", "Cook over low heat until cheese is melted, stirring constantly.", "Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan.", "Top with UNCOOKED lasagna noodles, overlapping as needed.", "Spread the cottage cheese over the noodles.", "Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles.", "Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated Parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender.", "Let stand for 15 minutes before cutting.", "Hope you love this as much as we do!!!" ]
[Name] Tiramisu - Olive Garden [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Tiramisu - Olive Garden 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/31/21/d6iLyKgmSFGW8q7cviXB_T%204%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/21/W1eeFOS5QyGJdoi2loKZ_T%205%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/21/YFlJrtPGRxKFvDuFkb1Y_T%201%20-%20ingredients.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/21/8ouvi6eAQ2mbwooXYAfQ_T%202%20-%20process.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/21/sB44PGeYQIejMfB25B9w_T%203%20-%20final_1.jpg"] [RecipeCategory] Dessert [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3", "3", "1 1/2", "1 1/2", NA] [RecipeIngredientParts] ["strong black coffee", "instant espresso", "rum", "cream cheese", "mascarpone", "extra finely granulated sugar", "powdered sugar", "cocoa powder"] [AggregatedRating] 3.5 [ReviewCount] 9.0 [Calories] 624.0 [FatContent] 38.9 [SaturatedFatContent] 21.9 [CholesterolContent] 125.0 [SodiumContent] 365.6 [CarbohydrateContent] 54.6 [FiberContent] 0.0 [SugarContent] 53.5 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut across the middle of the sponge cake to form two disks, about 1\"-1-1/2\" thick, each. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse. Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the cake on the bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and spread with the remaining cream cheese. Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa. Refrigerate the cake for at least two hours before cutting and serving.
[Name] Classic Tiramisu [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Classic Tiramisu recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2 1/2", "1/4", "5", "1/4", "2", "7 3/4 - 8", "3", "1", "2", NA] [RecipeIngredientParts] ["water", "sugar", "instant espresso powder", "brandy", "vanilla", "mascarpone", "cream cheese", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 116.6 [FatContent] 7.4 [SaturatedFatContent] 4.6 [CholesterolContent] 27.2 [SodiumContent] 9.5 [CarbohydrateContent] 7.7 [FiberContent] 0.2 [SugarContent] 6.4 [ProteinContent] 0.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] *If unavailable, substitute 8 ounces cream cheese, blended with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream. Layer biscuits in the bottom of a 13X9X2\" Pyrex dish. Dissolve sugar and espresso powder in water. Add brandy and vanilla. Pour 1 cup over biscuits. Beat cheese and 2 tablespoons powdered sugar until creamy. Beat whipping cream in another bowl using clean beaters until peaks form. Gently fold into cheese mixture, half at a time. Spread evenly
[Name] Tiramisu III [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Tiramisu III recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["6", "1/2", "2", "1 1/3", "1", "1 1/2", "24", "4"] [RecipeIngredientParts] ["granulated sugar", "brandy", "extra strong coffee", "mascarpone", "ricotta cheese", "giant Italian ladyfingers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.4 [FatContent] 30.0 [SaturatedFatContent] 17.1 [CholesterolContent] 323.2 [SodiumContent] 75.2 [CarbohydrateContent] 38.1 [FiberContent] 2.7 [SugarContent] 12.7 [ProteinContent] 8.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in 1/2 cup coffee and 1 Tbsp brandy or almond extract. Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7\" glass baking dish, brush with half of coffee mixture. Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in refrigerator for 24 hours. the amount of liquor in this recipe has been reduced.
[Name] Espresso Tiramisu [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Espresso Tiramisu recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/4", "3/4", "2/3", "1", "2", "1", NA] [RecipeIngredientParts] ["mascarpone", "confectioners' sugar", "marsala", "heavy cream", "water", "instant espresso powder", "regular coffee powder", "instant espresso powder", "regular coffee powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.8 [FatContent] 12.6 [SaturatedFatContent] 7.6 [CholesterolContent] 90.8 [SodiumContent] 128.7 [CarbohydrateContent] 34.1 [FiberContent] 0.1 [SugarContent] 17.9 [ProteinContent] 2.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, using an electric mixer set on medium speed, beat together the mascarpone cheese, 1 c up of the confectioner's sugar and the Marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Set aside. In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioners' sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from the heat and let cool. Using a long serrated knife, cut the cake crosswise into slices 1/4- 1/3 inch thick. Select a 2 1/2-qt oval or rectangular glass or ceramic dish about 11 inches in diameter and 2 inches deep. Arrange enough of the cake slices in a single layer over the bottom of the dish to cover completely, trimming to fit as needed. Brush half of the cooled espresso syrup over the cake. Spread half of the cheese mixture evenly over the top. Top with enough of the cake slices in a single layer to cover completely, trimming to fit as needed. Brush the remaining cooled espresso syrup evenly over the top. Then spread the remaining cheese mixture over the top. Cover with pla stic wrap and refrigerate up to 2 days. Using a fine-mesh sieve, sift cocoa evenly top just before serving. Using a large spoon, scoop the tiramisu onto individual plates.
[Name] Charcoal Grilled Duck [AuthorId] 39636 [AuthorName] Chrissyo [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Charcoal Grilled Duck recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["duck", "honey", "salt", "hoisin sauce", "coriander powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5530.8 [FatContent] 526.5 [SaturatedFatContent] 171.2 [CholesterolContent] 964.0 [SodiumContent] 5624.9 [CarbohydrateContent] 43.0 [FiberContent] 0.6 [SugarContent] 40.0 [ProteinContent] 146.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Wash duck and dry thoroughly. Combine marinade ingredients and rub all over Refrigerate for 1 hour. Drain duck and keep marinade as a basting liquid. Grill duck over hot charcoal for 20 minutes each side turning over frequently Heat remaining marinade gently and thicken with cornstarch mixed in cold water. Pour over duck and serve.
[Name] Braised Duck with Glutinous Rice [AuthorId] 39636 [AuthorName] Chrissyo [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Braised Duck with Glutinous Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Rice", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "2", "2", "2", "1", "4", "4", "2"] [RecipeIngredientParts] ["ducks", "glutinous rice", "salt", "black soy sauce", "Chinese wine", "sherry wine", "pepper", "scallions", "water", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6187.6 [FatContent] 527.2 [SaturatedFatContent] 171.7 [CholesterolContent] 963.7 [SodiumContent] 7514.2 [CarbohydrateContent] 183.4 [FiberContent] 6.7 [SugarContent] 28.0 [ProteinContent] 162.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Steam duck for 30 minutes. Remove and cool. Mix rice with shrimps, salt, 1 Tbsp. of soy sauce, sesame oil, Chinese wine, pepper and scallions. Stuff duck with mixture and sew up cavity with thread. Place in casserole with water and simmer for 30 minutes or until tender. Remove and reserve liquid. In a clean wok add soy sauce, sugar, sherry and 4 Tbsp. of broth and simmer until thick. Add duck and glaze all over. Serve hot.
[Name] Maple Pecan Cheesecake [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Maple Pecan Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "6", "2", "1", "1/2", "3", "1/2", "1/2", "1", "3/4", "1"] [RecipeIngredientParts] ["unsalted butter", "cream cheese", "dark brown sugar", "maple syrup", "eggs", "sour cream", "salt", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1019.2 [FatContent] 68.5 [SaturatedFatContent] 35.1 [CholesterolContent] 233.3 [SodiumContent] 899.5 [CarbohydrateContent] 89.9 [FiberContent] 2.6 [SugarContent] 51.0 [ProteinContent] 15.9 [RecipeServings] 8.0 [RecipeYield] 1 Cake [RecipeInstructions] In a bowl stir together the gingersnap crumbs and the butter until the mixture is combined well and press the mixture onto th e bottom and halfway up the side of a 9-inch springform pan. Make the filling In a large bowl with an electric mixer cream together the cream cheese and the brown sugar until the mixture is light and fluffy and beat in the maple syrup. Add the egg yolks, 1 at a time, beating well after each addition, and beat in the sour cream, the salt, the vanilla, the maple extract, and the pecans. In a bowl with the electric mixer, beaters cleaned, beat the egg whites with a pinch of salt until they just hold stiff peaks, whisk about one fourth of them onto the cream cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the filling into the prepared crust and bake the cheesecake in the middle of a preheated 350 F. oven for 1 hour. Turn off the oven, let the cheesecake cool completely in the oven with the door ajar, and chill it, covered, overnight.
[Name] Chocolate-Caramel-Pecan Cheesecake [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Chocolate-Caramel-Pecan Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1", "1", "1", "2", "1/2", "2", "1", "3/4", NA] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "margarine", "evaporated milk", "pecans", "cream cheese", "sugar", "eggs", "vanilla extract", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 758.2 [FatContent] 47.0 [SaturatedFatContent] 20.6 [CholesterolContent] 133.3 [SodiumContent] 454.2 [CarbohydrateContent] 77.4 [FiberContent] 2.7 [SugarContent] 60.0 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine graham cracker crumbs and butter, stirring well. Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan. Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often. Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside. Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30 minutes. Remove from oven, and run knife around edge of pan to release sides. Let cool t o room temperature on a wire rack; cover and chill at least 8 hours before serving. Top with pecan halves and serve.
[Name] Caramel Pecan Cheesecake [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this Caramel Pecan Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "1/2", "1/2", "2", "20", "2", "1/2"] [RecipeIngredientParts] ["butter", "graham cracker crumbs", "sugar", "cream cheese", "sugar", "vanilla", "eggs", "milk", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 406.6 [FatContent] 27.6 [SaturatedFatContent] 13.4 [CholesterolContent] 94.5 [SodiumContent] 310.3 [CarbohydrateContent] 36.5 [FiberContent] 0.8 [SugarContent] 27.2 [ProteinContent] 5.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix together butter, crumbs and 2 Tbsp sugar. Pat in bottom of springform pan. Melt caramels and milk together. Stir in pecans and spread over crust. Beat well cream cheese, sugar, vanilla and eggs. Pour over caramel. Bake at 350 for 40 minutes. Cool and refrigerate for 3 hours.
[Name] No Bake Chocolate Pecan Cheesecake [AuthorId] 1704 [AuthorName] HELEN PEAGRAM_40951 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T18:59:00Z [Description] Make and share this No Bake Chocolate Pecan Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/4", "250", "1/2", "3", "1", "6", "1", "1/2", "2"] [RecipeIngredientParts] ["pecans", "brown sugar", "butter", "cream cheese", "sugar", "eggs", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 417.5 [FatContent] 35.8 [SaturatedFatContent] 18.9 [CholesterolContent] 113.3 [SodiumContent] 173.5 [CarbohydrateContent] 25.2 [FiberContent] 4.1 [SugarContent] 14.0 [ProteinContent] 7.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Crust: Combine crumbs, pecans, sugar and butter . With the back of a spoon, press mixture to the bottom of a lightly greased 9 inch springform pan. Bake in 325 oven for 8 minutes. Cool. Filling: Beat cream cheese and 1/4 cup sugar with electric mixer until smooth. Beat in egg yolks and vanilla, mixing well. Blend in melted chocolate. In another bowl, beat egg whites to soft peaks. Add remaining sugar and beat until stiff peaks form. Fold egg whites and whipped cream into chocolate mixture. Stir until well blended. Pour over crust. Garnish: Sprinkle with chopped pecans and drizzle with melted chocolate. Cover with foil. Freeze cheesecake for 3 hours or until firm. When frozen solid, remove from freezer 30 minutes before serving.
[Name] Taco Rice [AuthorId] 1792 [AuthorName] Khandi Howard [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-04T19:12:00Z [Description] Here is the version of Taco Rice that we have made at our house. It came out of the freezer and tasted better than the day we made it I thought. I also boiled the ground beef. I made it because it was a recipe that my sister-in-law wanted to make when we were cooking together. My family liked it and so did I. I will definitely make this again. Khandi Taco Rice [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/32/picmHlvXI.jpg" [RecipeCategory] Brown Rice [Keywords] ["White Rice", "Rice", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["ground chicken", "ground turkey", "onion", "tomatoes", "white rice", "brown rice", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 566.9 [FatContent] 24.3 [SaturatedFatContent] 12.5 [CholesterolContent] 91.0 [SodiumContent] 293.0 [CarbohydrateContent] 56.3 [FiberContent] 3.1 [SugarContent] 3.3 [ProteinContent] 28.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ASSEMBLY Brown meat and drain. Combine meat, onion, taco seasoning packe t, cooked rice and tomatoes in saucepan. Simmer until thick - about 30 minutes. FREEZING & COOKING Cool, label, and freeze in bags or rigid containers. Also freeze a ziptop bag with 2 cups of shredded cheese for each meal. TO SERVE: Thaw completely. for taco salad, warm over medium heat. Serve with lettuce, taco chips, tomatoes, sour cream and the enclosed cheese. - - - - - - - - - - - - - - - - - - NOTES : I made with Uncle Ben's Rice. My kids rolled it up in warm tortillas to eat. I ate with fat free sour cream and salsa. It can also be used as a burrito filling. It was better than I expected.
[Name] Shepherd's Pie II [AuthorId] 1793 [AuthorName] George Reinier [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T12:02:00Z [Description] I prefer stew meat instead of ground beef, but either could be used. Frozen mixed vegetables can reduce preparation time. I usually make extra mashed potatoes for a meal the day before and save them for this. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", NA, "1", "1 1/2", "1/2", "1/2", "1/4", "1/4", "4", "1", "1/2", "1", "2", "1", "4"] [RecipeIngredientParts] ["garlic", "beef broth", "dried basil", "dried thyme", "pepper", "onion", "water", "mashed potatoes", "chives", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1794.9 [FatContent] 52.5 [SaturatedFatContent] 27.2 [CholesterolContent] 398.4 [SodiumContent] 5458.2 [CarbohydrateContent] 183.3 [FiberContent] 17.0 [SugarContent] 21.8 [ProteinContent] 148.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Brown meat over medium high heat. Add garlic and saute 30 seconds (if vegetables to be used cook quickly, add onion with garlic and saute until tender]. Add broth and spices to meat and simmer covered for 30 min. Chop veggies. Add onions and veggies (peas, carrots, green beans, celery, corn, your choice], simmer until tender. You may have to add vegetables at different times so that they are all done at the same time depending on the vegetables chosen. Mix 1/2 cup water and gravy mix in bowl. Add to mixture and simmer 5 min. Mix chives and taters. Place meat mixture in bottom of 2 1/2 quart casserole dish. Top with taters. Sprinkle with cheese and bake at 375: for 10 min. Note: This can be cooked in one dish if you use a cast iron chicken fryer or Dutch oven. Also tastes good with elk meat.
[Name] Wild Rice Stuffed Morels [AuthorId] 1795 [AuthorName] truffler1635 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T12:06:00Z [Description] Make and share this Wild Rice Stuffed Morels recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "4 1/2", "3", "1/4", "1", "2", "1 1/2", "1", "1", "2", "23", NA, NA, "2", "1/2", NA] [RecipeIngredientParts] ["wild rice", "water", "chicken bouillon cubes", "pepper", "olive oil", "butter", "celery", "onion", "fresh thyme", "parsley", "garlic", "butter", "morels", "white wine", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 59.9 [FatContent] 1.8 [SaturatedFatContent] 0.7 [CholesterolContent] 2.6 [SodiumContent] 136.8 [CarbohydrateContent] 8.7 [FiberContent] 1.0 [SugarContent] 1.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 24 mushrooms [RecipeInstructions] Soak rice in water to cover for 30 minutes. Drain. Dissolve bouillon cubes in 4 1/2 cups water, add pepper and bring to a boil. Add rice slowly, so water doesn't stop boiling, turn down heat and simmer, covered, over low heat for 45 minutes. Let sit off heat 15 minutes. Drain off excess water. In a skillet heat oil and butter. Saute celery and onion until translucent, about 5 minutes. Turn off heat and add thyme, parsley, garlic and salt and pepper to taste. Preheat oven to 350 degrees. Prepare morels by brushing them off with a damp paper towel. Trim off stems and, if necessary, enlarge the opening into the cap with a paring knife. Spread half the rice mixture in the bottom of a 2-quart casserole and top with butter. Fill morels with as much of the rice mixture as each will hold. Mound rice on top of each morel, and stand upright in the casserole. Repeat with remaining morels. Drizzle with white wine and dust with Parmesan cheese if desired. Cover and bake at 350 degrees for about 20 minutes. Lower heat to 300 and bake until morels are resilient, but tender, about another 25 minutes.
[Name] Creamy Ham and Cheese Quiche [AuthorId] 1621 [AuthorName] Quick n Easy Recipes [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 1999-10-05T12:06:00Z [Description] Make and share this Creamy Ham and Cheese Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Pork", "Meat", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1/2", "1", NA, "1"] [RecipeIngredientParts] ["eggs", "ham", "green pepper", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 530.3 [FatContent] 35.5 [SaturatedFatContent] 12.9 [CholesterolContent] 259.4 [SodiumContent] 1467.9 [CarbohydrateContent] 26.9 [FiberContent] 2.0 [SugarContent] 2.1 [ProteinContent] 25.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk together condensed soup and eggs. Stir in ham, green pepper and Cheddar cheese. Pour mixture into unbaked pastry shell (placed on baking sheet]. Bake in preheated 350F (180 C] oven for 50 minutes or until set and golden. Cut into wedges; serve immediately.
[Name] South Pacific Islands Rum Punch [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T12:09:00Z [Description] Make and share this South Pacific Islands Rum Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["12 -15", "12", "2", "5", "6", "6", "6", "6", "10", "2", "6", "1", NA, NA, NA] [RecipeIngredientParts] ["light rum", "dark rum", "raw brown sugar", "dark brown sugar", "vanilla beans", "oranges", "lemons", "limes", "grapefruits", "bananas", "pineapple", "dry white wine", "orange", "lemon", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 27.9 [FiberContent] 5.2 [SugarContent] 16.3 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Pour rums into container.", "Add sugar and vanilla beans.", "Stir until sugar is dissolved.", "Cut the citrus fruits in half.", "Squeeze juice into the rum; then toss in the shells.", "Peel and slice the bananas.", "Peel and slice the pineapple. Add banana and pineapple to rum.", "Cover container and let stand in a cool place for two to three days.", "Stir several times during each day.", "On the day of the celebration, remove pulp, vanilla beans and citrus rinds.", "Pour rum mixture over ice in a large punch bowl and let chill fo r a few hours.", "Just before serving add chilled white wine. Decorate bowl with sliced citrus fruits and float a few slices in the punch.", "If you don't have a large punch bowl, add ice to the container; let chill.", "Add wine just before serving - float citrus slices in the punch.", "----------- Notes: I recommend a new 15 gallon plus plastic garbage can with cover.", "Wash and rinse well before using.", "A new canoe paddle makes an excellent stirring device. (The bonus is they can be saved and used for this again, or can be used for their original purpose.] DO NOT USE a metal container (unless it is stainless steel]. Due to the interaction of the rum and citric acids on metal - it would ruin the punch with a metallic flavour and the dissolved metals could poison your guests." ]
[Name] Caribbean Vegetable & Chicken Curry [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T12:09:00Z [Description] For a vegetarian version, omit first 4 ingredients. This dish is much better the next day as it gives time for the flavours to blend. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Vegetable", "Meat", "Caribbean", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "2", "2", "3", "1", "3", "2", "1", "1", "1", "1", "1", "1", "1/2", "1", "2", "1", "2", "1", "3/4", NA, "1", "2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "Dijon mustard", "curry powder", "garlic", "hot chili pepper", "allspice", "cinnamon", "nutmeg", "onion", "leek", "water", "tomato puree", "potatoes", "sweet potato", "carrots", "milk", "chickpeas", "plantains", "fresh cilantro", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 264.7 [FatContent] 5.9 [SaturatedFatContent] 1.0 [CholesterolContent] 56.6 [SodiumContent] 184.6 [CarbohydrateContent] 32.1 [FiberContent] 5.4 [SugarContent] 8.3 [ProteinContent] 22.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pat chicken dry. In small bowl, combine mustard, sesame oil and 1 tbsp. curry powder. Preheat barbecue or broiler and grill chicken for 5 minutes per side (chicken will not be completely cooked]. Cut into 2-inch chunks. Reserve. Heat oil in large, deep skillet or Dutch oven. Add garlic, ginger and hot chile pepper. Cook for 30 seconds. Add remaining 2 tbsp. curry powder, allspice, cinnamon and nutmeg. Cook for 30 seconds longer. Add onion, leek and stock. Cook until liquid evaporates. Add pureed tomatoes and bring to boil. Add potatoes and sweet potato and cook, covered, for 10 minutes. Add carrots, squash, pineapple juice, plantains, chickpeas and chicken and cook, covered, for 30 minutes longer. Taste and adjust seasonings if necessary. To serve, sprinkle with cilantro.
[Name] Tiki Torch Chicken Satays [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T12:09:00Z [Description] Make and share this Tiki Torch Chicken Satays recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["curry powder", "garlic", "soy sauce", "lemon juice", "honey", "water", "boneless skinless chicken breast"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 37.9 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 18.2 [SodiumContent] 95.9 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 16 skewers [RecipeInstructions] In a large bowl, combine the curry, garlic, soy sauce, lemon juice, honey and water. Add the chicken strips and marinate in the refrigerator for 1 hour. Thread 1 chicken strip on each skewer and grill on medium high heat 4 minutes per side until chicken is cooked through.
[Name] Apple Date Crisp [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T12:38:00Z [Description] Make and share this Apple Date Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "2", "2/3", "1/2", "1", "1/3", "1", NA] [RecipeIngredientParts] ["tart apples", "dates", "brown sugar", "all-purpose flour", "cinnamon", "butter", "margarine", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 583.1 [FatContent] 22.6 [SaturatedFatContent] 8.1 [CholesterolContent] 27.1 [SodiumContent] 252.5 [CarbohydrateContent] 98.0 [FiberContent] 10.5 [SugarContent] 73.3 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the apples and dates in an ungreased 13x9x2\" baking dish. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Add nuts; sprinkle over apples. Bake at 375 degrees for 35-40 minutes or until the apples are tender. Ser ve warm. Garnish with apple slices if desired. Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats. To download go to - http://ukrecipes.co.uk/
[Name] Southwestern Egg Rolls [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-10-05T12:47:00Z [Description] Adopted! For authenticity, leave out the spinach and substitute roasted corn. Replace jack and cheddar with queso blanco.
[Name] Halloween Snake Bits [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T12:51:00Z [Description] Make and share this Halloween Snake Bits recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["Halloween", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "16", "1"] [RecipeIngredientParts] ["rigatoni pasta", "barbecue sauce", "black peppercorns", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3943.8 [FatContent] 159.2 [SaturatedFatContent] 94.2 [CholesterolContent] 614.3 [SodiumContent] 15942.6 [CarbohydrateContent] 473.4 [FiberContent] 14.9 [SugarContent] 154.8 [ProteinContent] 152.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to directions on package. Rinse the pasta in cold water. To make snakes:Covering one end of the rigatoni with your finger (to prevent leakage], carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake. Wash, dry and carefully peel skin off carrot. When completely clean of skin,make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues. Position tongues.
[Name] Pumpkin Au Gratin [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 1999-10-05T12:53:00Z [Description] This is a simple recipe to make. It is quick in preparation time but a bit long in baking time (2 hours). It tastes very nice. (simple recipes doesn't mean you eat bad things). This principle can be used as a base to make other "au gratin" vegetables. I am thinking of making a courgette tian (adapted from a non vegan recipe). [Images] character(0) [RecipeCategory] European [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "1", "1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["pumpkin", "soymilk", "garlic clove", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 28.6 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 10.3 [CarbohydrateContent] 3.8 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven (300°F, 150°C, Th 5]. Put the pumpkin dices in a oven dish. Put the garlic, almond puree, olive oil and salt in bowl. Pour the soy milk little by little while stirring. The mixture has to be smooth. Pour the mixture over the pumpkin. Sprinkle with ground bread crumbs. Put in the oven and bake for 2 hours. NB: if you like almonds, you can add 1 tea spoon ground almonds in the mixture before adding the soy milk.
[Name] Orange and Lemon Schnitzel Rolls [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 1999-10-03T07:40:00Z [Description] I made this today and it tasted good, BUT I would use veal schnitzel instead of beef. Maybe the beef I used was from the very rear end of the schnitzel, the meat was tough, but the innards were good :-) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/43/pickzSsms.jpg" [RecipeCategory] Meat [Keywords] ["< 15 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "4", "2", "1", NA, "1", "1/2", "2"] [RecipeIngredientParts] ["beef schnitzel", "lemon, rind of", "spring onions", "salt", "fresh black pepper", "spice plum sauce", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 577.4 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 2069.6 [CarbohydrateContent] 119.9 [FiberContent] 5.2 [SugarContent] 9.3 [ProteinContent] 11.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Beat the schnitzel to an even thickness with a meat mallet. Cut in half. Put breadcrumbs in a bowl with the orange and lemon rind. Slice spring onions finely. Mix into breadcrumbs with orange juice, salt and pepper. Divide the crumb mixture evenly between the schnitzel, place the stuffing down the middle. Roll up the schnitzels like a parcel (secure with a tooth pick if required], and place side by side in a greased oven dish. Mi x plum sauce and extra orange juice together and pour over the schnitzels. Bake, covered, at 180 C for 40 minutes. Uncover and bake a further 10 minutes. Sprinkle parsley to serve. Just a note the plum sauce and orange juice heated together goes really well over fried sausages. (I had some leftover and tried it]. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Steak and Kidney Pie V [AuthorId] 1712 [AuthorName] Ian Carol Rice [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 1999-10-05T13:04:00Z [Description] This is one of the best steak and kidney pie recipes of which I know. It was published by Matthew Fort in The Guardian newspaper and I have been using it for a long time now [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Meat", "European", "Winter", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "500", "50", "1", NA, "75", "175", "500", "500", "500", "2", "225"] [RecipeIngredientParts] ["stewing beef", "plain flour", "mustard powder", "beef drippings", "smoked streaky bacon", "onions", "carrots", "stout beer", "bay leaves", "puff pastry"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 5678.7 [FatContent] 292.2 [SaturatedFatContent] 105.4 [CholesterolContent] 2982.4 [SodiumContent] 7808.4 [CarbohydrateContent] 265.1 [FiberContent] 32.1 [SugarContent] 45.5 [ProteinContent] 458.4 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Chop up the onion quite roughly. Cut the bacon into thick matchsticks and the carrots into 1 cm-thick sections (quarter them if they are big]. Heat half the dripping or oil in a casserole and when it is good and hot chuck in the bacon and vegetables. Stir, reduce the heat and leave to soften up nicely. Cut the beef into 2.5 - 4 cm pieces, discarding any obvious lumps of fat or gristle. Mix the flour , mustard powder, salt and pepper in a bowl. Roll the beef chunks through the mixture and then pop them into a heated frying pan in which you have heated the rest of the dripping/oil to smoking point. Make sure you brown the meat well. Transfer the browned pieces of beef into the casserole. While all this is going on, attend to the kidney. Cut away the inner core of fat and whatever, and cut the rest into bite-sized chunks. Then give it the flour/mustard/salt/pepper treatment and pop the kidneys into the hot frying pan. It doesn't matter if there isn't much fat left - just stir them around to prevent them sticking. After a couple of minutes or so add the kidneys to the casserole and stir everything around. Pour the stout into the frying pan and, over a gentle heat, scrape up all the gunge on the bottom of the pan then pour the whole lot into the casserole. The liquid should cover the meat so if it doesn't, take the lid off a second bottle of stout and top up. Bung in a couple of bay leaves, put on the lid and bring to a simmer. Take off the lid and simmer for about 1 1/2 hours until the meats are just tender but not disintegrating. The juice should have reduced and taken on a velvet glow by now and if it hasn't, move the meat and vegetables into the pie dish, turn up the heat under the casserole and reduce until you get the desired concentration and quality. Pour the juice over the meat, cover and set aside to cool down, preferably overnight. If you need to plough ahead, however, no matter. If you're using puff pastry, turn the oven to 220C/425F/Gas 7; if shortcrust, to 200C/400F/Gas 6. Roll out the pastry of your choice and stick it on top of the mixture in the pie dish. Make a slit in the top to let out the steam, brush all over with a mixture of egg and milk beaten together and decorate with pastry ships or birds or leaves, if you must, and bake for 15 - 20 minutes. After that, and whichever type of pastry you are using, turn down the heat to 180C/350F/Gas 4 and c ook for another 15 - 20 minutes.
[Name] Kung Pao Chicken II [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T05:14:00Z [Description] Make and share this Kung Pao Chicken II recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["3 1/2", "5", "5", "1/4", "3", "1", "2", "1 1/2", "3", "1/3", "6 -8", "1 1/2", "2", NA, NA] [RecipeIngredientParts] ["cornstarch", "soy sauce", "dry sherry", "salt", "boneless skinless chicken breast halves", "red wine vinegar", "chicken broth", "water", "sugar", "salted peanuts", "fresh ginger", "green onions", "green onion"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 444.8 [FatContent] 29.3 [SaturatedFatContent] 4.2 [CholesterolContent] 75.5 [SodiumContent] 1127.9 [CarbohydrateContent] 12.8 [FiberContent] 2.7 [SugarContent] 4.1 [ProteinContent] 32.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl;mix well. Add chicken;stir to coat well. Let stand 30 minutes. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl;mix well, set aside. Heat 1 tbsp. oil in wok or large skillet over medium heat. Add peanuts;cook and stir until lightly toasted. Remove peanuts from wok;set aside. Heat remaining 2 tbsp. oil in wok over medium heat. Add chili peppers;stir-fry until peppers just begin to char, about 1 minute. Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger;stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions;stir-fry 1 minute. Stir cornstarch mixture;add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired. From Cooking Class CHINESE Cookbook.
[Name] Snickers Pie with Fudge Sauce [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T05:11:00Z [Description] Make and share this Snickers Pie with Fudge Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "5", NA] [RecipeIngredientParts] ["9-inch graham cracker crust", "French vanilla ice cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 6774.5 [FatContent] 391.4 [SaturatedFatContent] 210.2 [CholesterolContent] 1614.9 [SodiumContent] 3058.8 [CarbohydrateContent] 721.6 [FiberContent] 10.7 [SugarContent] 587.3 [ProteinContent] 95.9 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] In a large bowl mix the soft ice cream and the snickers bars together. Pour into the graham cracker pie shell. Cover with plastic wrap and freeze at least 4 hours. Let stand at room temperature for about 15 minutes before serving. I like to serve it with hot fudge sauce and a little whipped cream and maybe a sprinkle of chopped honey peanuts.
[Name] Kung Pao Chicken [AuthorId] 1797 [AuthorName] Wayne Adair [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 1999-10-06T05:21:00Z [Description] Make and share this Kung Pao Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "8", "1", "1", "2", "1", NA, "2", "2", "2", "2", "2 -3", "2 -3", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "cornstarch", "white pepper", "green pepper", "onion", "celery", "water chestnuts", "soy sauce", "dry sherry", "rice vinegar", "sugar", "hoisin sauce", "oyster sauce", "unsalted dry roasted peanuts"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 443.5 [FatContent] 16.3 [SaturatedFatContent] 2.5 [CholesterolContent] 66.1 [SodiumContent] 492.7 [CarbohydrateContent] 36.9 [FiberContent] 4.9 [SugarContent] 14.1 [ProteinContent] 32.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut chicken into bite size pieces. mix together egg white, corn starch, white pepper and soy sauce in a glass bowl. Add chicken, coating well. Cover and refrigerate for 30 minutes. In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery; Set aside. Mix together the sauce ingredients-set aside. In a wok or large frying pan heat 1 Tbsp peanut oil over med-high heat. Stir-fry the Thai peppers until lightly browned. Add chicken and cook stir-frying until the chicken is almost cooked through. Add the vegetables-stir-fry for a few minutes. Add sauce ingredients and heat for a few minutes to combine the flavors. Sprinkle the peanuts over. Serve over rice. (I always wait until I have put the chicken mixture over the rice before sprinkling the peanuts over.] Also, the Thai peppers can be decreased according to taste.
[Name] Pepper with Balsamic Vinegar and Fresh Herbs [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T05:22:00Z [Description] Make and share this Pepper with Balsamic Vinegar and Fresh Herbs recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "Spring", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "4", "4", "1/3", "1/3", "1", "1/4", NA] [RecipeIngredientParts] ["olive oil", "onion", "red bell peppers", "green bell peppers", "fresh parsley", "fresh basil", "dried basil", "fresh thyme", "dried thyme", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.1 [FatContent] 7.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 9.7 [FiberContent] 2.7 [SugarContent] 5.9 [ProteinContent] 1.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large skillet, warm the oil over moderate heat. Add onion and cook until softened, but not browned, about 3 min- utes. Add bell peppers, toss to coat with oil. Cover and cook until the peppers are tender, 10 to 12 minutes. Add parsley, basil and thyme and cook, uncovered for 5 minutes. Stir in the vinegar and continue cooking for 5 minutes. Season with salt and pepper to taste. Serve either hot or cold.
[Name] Balsamic Vinegar Steak Marinade [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-06T05:22:00Z [Description] Make and share this Balsamic Vinegar Steak Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", NA] [RecipeIngredientParts] ["lite olive oil", "garlic clove", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 1075.9 [FatContent] 108.0 [SaturatedFatContent] 14.9 [CholesterolContent] 0.0 [SodiumContent] 32.5 [CarbohydrateContent] 23.7 [FiberContent] 0.1 [SugarContent] 19.1 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Turn often to coat well. Marinade for 1/2 to 1 hour. Remove and pat dry. Discard garlic. Place steaks on a hot charcoal or gas grill and cook until rare to medium.
[Name] Caramel Apple Pie [AuthorId] 1798 [AuthorName] DFoulds936 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T05:28:00Z [Description] Make and share this Caramel Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Kid Friendly", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/3", "1", "1/2", "2", "1/2", "2", "1/2", "3 1/2", NA] [RecipeIngredientParts] ["milk", "graham cracker crust", "cream cheese", "sour cream", "sugar", "chunky applesauce", "vanilla", "cinnamon", "Cool Whip Topping", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 538.2 [FatContent] 43.2 [SaturatedFatContent] 22.3 [CholesterolContent] 110.0 [SodiumContent] 336.8 [CarbohydrateContent] 33.8 [FiberContent] 1.2 [SugarContent] 18.1 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt caramels with milk in a small microwavable bowl on high 1 to 1 1/2 minutes; stir mixture until smooth. Pour into crust; sprinkle with nuts. Beat cream cheese, sour cream and sugar until smooth; stir in applesauce, vanilla and cinnamon. Fold in half of the whipped topping. Spread mixture over caramel layer in crust. Chill for at least 4 hours. Garnish with remaining whipped topping, apple slices and melted caramels, if desired.
[Name] Zarzuela [AuthorId] 1589 [AuthorName] kenk1492 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 1999-10-06T05:31:00Z [Description] From: "Spain on a Plate" by Maria Josi Sevilla BBC Books Zarzuela is a Catalan fish dish which can be delicious or a disaster depending on where you eat it or who cooks it. Serves six [Images] character(0) [RecipeCategory] Halibut [Keywords] ["Mussels", "Squid", "No Shell Fish", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "2", "2", "2", "4", "2", "14", "7", "4", "4", NA, "1", "4", "4", "16", "8", "1", "8"] [RecipeIngredientParts] ["olive oil", "onions", "tomatoes", "garlic", "lobsters", "squid", "cutlets monkfish", "cutlets halibut", "salt", "flour", "mussels", "clams", "fresh parsley", "Spanish brandy"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 350.3 [FatContent] 14.8 [SaturatedFatContent] 2.2 [CholesterolContent] 225.5 [SodiumContent] 824.3 [CarbohydrateContent] 20.9 [FiberContent] 1.9 [SugarContent] 3.2 [ProteinContent] 33.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] If the lobster is fresh, it must be cooked first Also cook the Dublin prawns first Heat 3 tablespoons of oil and fry the onions over a low heat, adding a few drops of water. When the onions are lightly golden, add the tomatoes until the oil separates and appears at the top , then put to one side. This is the \"sofrito\" Heat a little more oil and fry the bread. Place in a mortar with the almonds and 1 1/2 cloves of garlic and pound together to a fine paste or \"picada\" Put to one side To prepare the lobster, split it in half lengthwise. Remove and discard the intestinal vein which runs down the tail. To prepare the squid, pull the head, and tentacles away from the body. Pull off and discard the skin. Split the body in half to remove and discard the transparent bond section. Cut off the tentacles above the eye. Discard head and material inside the squid Wash remaining squid and slice. Season the monkfish,halibut, and lobster with salt and dust with a little flour. Heat a little oil and brown each fish separately, then the same with the prawns, squid and Dublin Bay prawns. As each is finished cooking drain, and arrange in a large flameproof earthenware dish. Add the mussels and clams. Add the remaining garlic and parsley and stand the dish over low heat. Pour over the brandy and flambe.( Light on fire] Pour in the \"sofrito\", just cover with hot water, bring to a boil and simmer for 4 minutes until the clams and mussels have opened. Discard any that remain closed. Mix in the \"picada\" and season to taste with salt. Cook for a further 5 minutes and serve immediately. IF YOU HAVE ANY ENERGY LEFT, enjoy!
[Name] Caramel Apples [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 1999-10-06T05:32:00Z [Description] Make and share this Caramel Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4 -5", "65", "2", "1"] [RecipeIngredientParts] ["apples", "water", "water"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 721.6 [FatContent] 13.6 [SaturatedFatContent] 4.1 [CholesterolContent] 11.5 [SodiumContent] 404.2 [CarbohydrateContent] 151.5 [FiberContent] 4.4 [SugarContent] 126.4 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and dry apples. Insert a wooden stick into the stem of each apple. Microwave method: Unwrap caramels and place in a microwave-safe bowl. Add water. Microwave on high for three minutes, stirring after two minutes for a smooth sauce. Let mixture stand one minute for coating to thicken slightly. Coat apples with sauce by dipping apples into hot caramel sauce. Remove excess caramel from bottom of apples and place on greased waxed paper. Serve immediately or store in refrigerator for up to 2 days. Conventional method: Wash and dry apples. Insert a wooden stick into the stem end of each apple. Unwrap caramels and place in a 1 1/2 quart saucepan. Melt caramels with water over low heat, stirring frequently. Let mixture stand for one minute for coating to thicken slightly. Coat apples with sauce by dipping apples into hot caramel sauce. Remove excess caramel from bottom of apples and place on greased waxed paper. Serve immediately or store in refrigerator for up to 2 days.
[Name] Ginger Tea [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T05:34:00Z [Description] Make and share this Ginger Tea 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/31/54/picp1ocfg.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/2", "4"] [RecipeIngredientParts] ["fresh ginger", "whole black peppercorn", "whole black cardamom seeds", "clove", "cinnamon sticks"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 80.4 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 15.2 [CarbohydrateContent] 17.7 [FiberContent] 2.3 [SugarContent] 1.7 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Put into pot wth a gallon of water. Bring to boil, reduce heat and simmer for 1 hour. Turn off heat, add two black teabags (yes, with caffeine, it is needed to provide a catalyst for the other ingredients]. Steep for ten minutes with the tea, then remove teabags and continue steeping another 20 minutes. Strain. Add water to bring volume back to one gallon. Store in pitchers in refrigerator. Can freeze portions that won't be used in a week. To serve, for each cup of tea, add a few ounces of milk, rice dream or soy milk, heat up to almost boiling. Note: it is important to add this last ingredient to coat the stomach to protect from possible irritation from the pepper. This recipe has the benefits of improving circulation, reducing fever, calming digestion, stimulating the immune system, etc. Taken as a preventative, drastically reduces the incidence of colds, in my personal experience
[Name] Sugar Cookies [AuthorId] 1799 [AuthorName] Marian Allen [CookTime] PT55M [PrepTime] PT5M [TotalTime] PT1H [DatePublished] 1999-10-06T05:43:00Z [Description] Make and share this Sugar Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/55/piciKY2aA.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "2", "1", "4", "1", "1"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "granulated sugar", "eggs", "vanilla", "plain flour", "baking soda", "cream of tartar"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 398.5 [FatContent] 23.2 [SaturatedFatContent] 7.5 [CholesterolContent] 49.3 [SodiumContent] 149.5 [CarbohydrateContent] 44.0 [FiberContent] 0.8 [SugarContent] 20.0 [ProteinContent] 4.1 [RecipeServings] 16.0 [RecipeYield] 32 cookies [RecipeInstructions] Cream butter, oil and sugars. Add beaten eggs and vanilla Mix well add flour, baking soda and cream of tartar. Chill dough. Roll out with granulated sugar Cut into desired shapes and bake on shiny cookie sheet for 10-15 minutes at 325 degrees. Marian Allen
[Name] Seven Layer Salad II [AuthorId] 1799 [AuthorName] Marian Allen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T05:46:00Z [Description] Make and share this Seven Layer Salad II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["head of lettuce", "bell pepper", "celery", "tomatoes", "cauliflower", "mushroom", "red onion ring", "sharp cheddar cheese", "water chestnut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.8 [FatContent] 11.6 [SaturatedFatContent] 6.4 [CholesterolContent] 29.7 [SodiumContent] 351.9 [CarbohydrateContent] 57.6 [FiberContent] 18.9 [SugarContent] 31.9 [ProteinContent] 21.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Layer in order given in container with a top that seals, cover with small bottle of blue cheese dressing (I use about 3/4's jar of Marie's blue cheese or can use ranch] chill overnight, before serving add 1/2 lb. bacon crumbled & 1/4 cup Parmesan cheese & toss. I adapted this recipe from the one using green peas. In lieu of cauliflower & mushrooms, add one can of drained LeSueur peas. Marian Allen
[Name] Turkey Noodle Soup [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 1999-10-06T05:50:00Z [Description] With Thanksgiving close at hand (early October in Canada and late November in the United States) this simple recipe helps utilize the inevitable turkey leftovers. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/57/picIPx3Cs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/57/picBzjLYk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/57/pic5A5BuN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/57/picA1F0kh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/57/picKAMQtY.jpg" ] [RecipeCategory] Poultry [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1/2", "1", "7", "1", "1/4", "1", "1/2", "1", "1", "1", "4", "1/4", "1/4", NA] [RecipeIngredientParts] ["water", "celery", "celery leaves", "onion", "chicken bouillon cubes", "salt", "black pepper", "bay leaf", "fresh parsley", "fresh peas", "carrot", "butter", "margarine", "flour", "turkey carcass"] [AggregatedRating] 5.0 [ReviewCount] 68.0 [Calories] 148.5 [FatContent] 5.9 [SaturatedFatContent] 3.2 [CholesterolContent] 25.3 [SodiumContent] 1488.2 [CarbohydrateContent] 19.9 [FiberContent] 2.7 [SugarContent] 3.3 [ProteinContent] 4.5 [RecipeServings] 10.0 [RecipeYield] 5 quarts [RecipeInstructions] ["In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.", "Heat to boiling; reduce heat, cover and simmer for 1 hour.", "Remove the bones to a platter and let c ool.", "Add the parsley through to green beans.", "Heat to boiling; reduce heat and simmer for 10 minutes.", "Meanwhile, scrape meat from carcass and return meat to soup pot. Add liquid if required.", "Heat to boiling; add noodles and cook uncovered for 10 minutes.", "Melt butter in a small frying pan; stir in flour.", "Cook over low heat, stirring constantly, until the flour browns.", "Stir into boiling soup.", "When the soup returns to a boil; reduce heat and simmer for 5 minutes.", "Serve hot in large bowls - as if there were any other kind! - Enjoy.", "Notes: I serve this with fresh French Bread and butter.", "I have used yellow beans and a mixture of both.", "Once I wound up using frozen mixed vegetables - and it was still good.", "On two makings, chicken was substituted for the turkey - and it turned out well.", "Hints on Herbs and Spices: To substitute dried herbs for fresh, use 1/3 tsp powdered or 1/2 tsp crushed for every Tbsp of fresh chopped herbs.", "To test for dryness before packing (in case of drying f resh herbs for winter use] put a few sprigs or leaves in a tightly covered jar and watch for condensation.", "Store herbs in tightly covered jars, away from heat. Add mint, oregano, basil and any other dried herbs to recipes at the end or near end of cooking time for a more pronounced flavour.", "If you are enlarging recipes, spice to taste rather than to measure. When preparing cooked foods for freezing, it is advisable to under-season them with herbs or spices, then add more seasoning to taste when you reheat them and you will have the ultimate in flavour." ]
[Name] Easy Chicken a La King [AuthorId] 1763 [AuthorName] Gregg [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-10-06T05:48:00Z [Description] Make and share this Easy Chicken a La King recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "1", "1", "1/2", "1/8", NA] [RecipeIngredientParts] ["milk", "chicken", "pimientos", "whole mushrooms", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 182.7 [FatContent] 9.8 [SaturatedFatContent] 3.2 [CholesterolContent] 15.9 [SodiumContent] 1641.2 [CarbohydrateContent] 17.5 [FiberContent] 1.9 [SugarContent] 3.5 [ProteinContent] 7.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except the noodles in a heavy saucepan. cook over low heat for 10 minutes, stirring often. Serve over noodles, rice or toast.
[Name] Traditional Welsh Bara Brith [AuthorId] 1800 [AuthorName] Phillip Davies [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T05:53:00Z [Description] Make and share this Traditional Welsh Bara Brith recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Welsh", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "8", "1/2", "10", "1"] [RecipeIngredientParts] ["dark brown sugar", "strong hot tea", "self-raising flour", "egg"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 2427.2 [FatContent] 8.6 [SaturatedFatContent] 2.2 [CholesterolContent] 211.5 [SodiumContent] 3858.6 [CarbohydrateContent] 557.7 [FiberContent] 21.4 [SugarContent] 219.2 [ProteinContent] 38.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] This is Wales' traditional rich fruit bread. South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious. Soak the dried fruit and sugar overnight in the tea. You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour]. Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg. Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners. Bake in a gentle oven at 300 F (150 C] for 1-1/2 hours. Cool and store for at least 2 days in a tin so that it matures moist and rich. Traditionalists say you should never butter the Bara Brith, but it's lovely that way!
[Name] Rose Petal Jam [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T05:53:00Z [Description] Make and share this Rose Petal Jam 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/31/60/picNNZIDU.jpg" [RecipeCategory] < 15 Mins [Keywords] "Canning" [RecipeIngredientQuantities] ["1", "3/4", "1", "2 1/2", "1", "3/4"] [RecipeIngredientParts] ["water", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2108.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 116.1 [CarbohydrateContent] 548.4 [FiberContent] 4.4 [SugarContent] 500.2 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Puree rose petals, 3/4 cup water and lemon juice in blender until smooth. Slowly add sugar. Blend till all sugar has dissolved; (leave in blender] Stir 1 package pectin (ie. Sure Jell] into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended. Do this very quickly - it sets up FAST!! Pour into baby food jars. Let set for 6 hours, till firm. Will keep one month in refrigerator. Freezes well. This next recipe was donated by Gina: Rose Hip Jelly 8 cups of rose hips 6 cups of water 1 box of certo 1/2 cup lemon juice 5 cups of sugar Boil the rose hips for 10 - 15 min. until soft enough to crush. Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam]. Bring to a boil and boil hard for 2 min. Remove from heat and pour into sterilized jars and seal with caps and rings. The jelly has a wonderful flavor and is the consistency of liguid honey.
[Name] Almond Joy Fudge Brownies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-10-06T05:53:00Z [Description] Make and share this Almond Joy Fudge Brownies 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/31/61/piceDBJxI.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1/2"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 407.4 [FatContent] 19.7 [SaturatedFatContent] 7.3 [CholesterolContent] 8.0 [SodiumContent] 177.8 [CarbohydrateContent] 56.6 [FiberContent] 1.9 [SugarContent] 24.1 [ProteinContent] 5.2 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Prepare mix according to brownie package directions, except only use 3 tablespoons of vegetable oil. Pour into a greased 9 x 13\" pan. Pour and spread 1 cup of condensed milk. Sprinkle with chopped candy bars and toasted almonds. Bake at 350 for 35-38 minutes. Let cool completely before cutting into 2 dozen bars.
[Name] Cherry Chocolate Brownies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 1999-10-06T05:53:00Z [Description] Make and share this Cherry Chocolate Brownies 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/31/62/picD1dnlF.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2/3", "1", "2", "1", "1", "1", "1/4", "3/4", "2/3", "1/2", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "unsifted flour", "baking powder", "salt", "Quicker Quaker Oats", "maraschino cherry", "walnuts", "pecans", "vegetable shortening"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 174.2 [FatContent] 10.2 [SaturatedFatContent] 5.1 [CholesterolContent] 31.2 [SodiumContent] 82.7 [CarbohydrateContent] 20.1 [FiberContent] 1.1 [SugarContent] 13.1 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F. In 2-quart heavy saucepan on low heat, melt 1 cup chocolate chips with butter, stirring constantly; remove from heat. Stir in sugar, eggs and vanilla. Gradually add flour, baking powder and salt to chocolate mixture. Fold in oats, nuts, 1/2 cup chocolate chips and 1/3 cup chopped cherries. Spread into greased 9 x 13\" pan. Bake at 350 F for about 25 minutes, or until toothpick inserted in center comes out clean. Cool on rack. Cut brownies 4 by 6 across pan to make 24 squares. Sprinkle remaining chopped cherries over top. In small heavy saucepan on low heat, melt remaining 1/2 cup chocolate chips and shortening, stirring constantly. Drizzle chocolate over top of brownies to make a lacey pattern. Chill about 15 minutes to set chocolate. Recut brownies. >From the Kitchen of: Carole Source: Ghiradell i.
[Name] Cookies and Cream Brownies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T05:53:00Z [Description] Make and share this Cookies and Cream Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "2", "1/2", "1", "12"] [RecipeIngredientParts] ["cream cheese", "sugar", "egg", "vanilla extract", "butter", "margarine", "sugar", "brown sugar", "eggs", "all-purpose flour", "baking powder"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 210.5 [FatContent] 11.3 [SaturatedFatContent] 5.7 [CholesterolContent] 43.8 [SodiumContent] 175.4 [CarbohydrateContent] 26.3 [FiberContent] 1.1 [SugarContent] 18.0 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 24 brownies [RecipeInstructions] In a small mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine butter, sugars and cocoa in a large mixing bowl; blend well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; stir into the cocoa mixture. Stir in vanilla and cookie crumbs. Pour into a greased 11x7x2\" baking pan. Spoon cream cheese mixture over batter; cut through batter with knife to swirl. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely.
[Name] Kotopoulo Me Sika (Chicken with Figs in Red Wine) [AuthorId] 1712 [AuthorName] Ian Carol Rice [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-10-06T05:53:00Z [Description] Make and share this Kotopoulo Me Sika (Chicken with Figs in Red Wine) recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 5/8", "1", "1/4", "1/2", "1/2", NA, "175", "6 -10", "2", "10", "250", NA, "15"] [RecipeIngredientParts] ["chicken", "cayenne pepper", "cumin", "black pepper", "salt", "onions", "garlic", "bay leaves", "fresh figs", "lemon, juice and zest of", "flat leaf parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 645.7 [FatContent] 37.3 [SaturatedFatContent] 10.6 [CholesterolContent] 182.5 [SodiumContent] 176.6 [CarbohydrateContent] 30.7 [FiberContent] 4.8 [SugarContent] 22.3 [ProteinContent] 47.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Arrange the chicken pieces and giblets in a heavy roasting dish. Sprinkle with the spices and salt and massage into the flesh. Distribute the onions, garlic, bay leaves and figs over and between the chicken pieces, pour in the wine and cover. Cook in an oven preheated to 180 C/350 F/Gas 4 for about 50 minutes, until the chicken is barely tender. Stir in the lemon zest and juice and return to the oven until almost falling from the bones - another 10-I5 minutes. If there is an excess of liquid, leave off the cover for this part of the cooking. Sprinkle with parsley and serve with saffron
[Name] An Outstanding Conch Fritters [AuthorId] 1803 [AuthorName] Charlie Byrne [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 1999-10-06T06:24:00Z [Description] Here is something I last posted in 1994 I think. These are easily the best fritters I have ever had, and I have had fritters all over south Florida and the upper and lower keys. PS: I live in Delray Beach now, just a bit below Palm Beach. ---- Finally, here is Charlie's Pompano Beach Conch Fritters recipe. I have refined this over several years, and most people that have tasted these say they are the best around. This makes about 30 fritters I suppose, enough for apps for five or six people. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "2", "1", "2", NA] [RecipeIngredientParts] ["yellow bell pepper", "onion", "garlic clove", "eggs", "key lime juice", "tomato paste", "flour", "baking powder", "milk"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 183.2 [FatContent] 2.7 [SaturatedFatContent] 0.8 [CholesterolContent] 101.1 [SodiumContent] 555.4 [CarbohydrateContent] 27.5 [FiberContent] 1.6 [SugarContent] 2.0 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] 30 fritters [RecipeInstructions] ["1 Tbsp thyme 1 Tbsp parsley 1 Tbsp oregano 1 Tbsp celery seed 1 Tbsp habanero sauce (e.g. Melindas] 3/4 Tbsp salt (Not More! At least initially!] 1/2 Tbsp basil 1/2 Tbsp cumin powder 1/2 tsp black pepper.", "Pound conch with a rolling pin until it has flattened out (especially the thick and hard \"foot\"], then dice into small pieces.", "Mix in lime juice and tomato paste with conch in small bowl.", "In separate large bowl, dice pepper, onion and garlic. Mix in spices.", "Mix in conch mixture. Mix in flour, baking powder and eggs.", "The mixture should be fairly thick, if you take spoon of it and turn it upside down it should stick there for a few seconds.", "If too thin, add more flour.", "If too thick, add a little milk.", "You could also substitute a little beer for the milk if you like.rec Get a couple of plates with napkins or paper towels handy, as well as a tablespoon, a teaspoon, a fork, and a metal device for scooping stuff out of hot oil.", "Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a few minutes.", "Oil should be ready after 7 or 8 minutes, don't heat too fast or oil and fritters will burn.", "Scoop up 1 tablespoon of fritter mixture, scrape it into oil with teaspoon.", "Let cook for about 2 minutes, then roll it over with fork (they float] and let cook on other side for about 2 minutes or until lightly browned.", "Scoop out with scooper and let drain on napkin plate. Let cool a bit and then taste. Carefully adjust seasonings in remainder of batter to taste. Repeat this procedure of making one fritter until you have the spices just right. The recipe may seem like a lot of spices, but they lose their strength when mixed with all that stuff and cooked.", "Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages.", "And be careful with that hot oil. Excessive alcohol consumption and playing around with hot oil definitely do NOT mix.", "Enjoy! PS: If you don't want to make these fritters but you are in Florida, the best that I HAVE found in a re staurant are at the Calpyso Restaurant and Raw Bar in Pompano.", "(I have no connection other than I have been a good customer there since 1990 and I think the owners are great folks]. Charlie Byrne * Delray Beach, FL *." ]
[Name] Chicken Parmesan Express [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-10-06T06:27:00Z [Description] Make and share this Chicken Parmesan Express 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/31/66/7eX7IEklSuS1omhV2Lqs_Chicken%20Parmesan%20Express%203166%20-%20final%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/Y2ABJvahQeygiGouSqLB_Chicken%20Parmesan%20Express%203166%20-%20final%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/picC90riZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/01497540024.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/4vGoBKfuTnau1TFgemxZ-Chicken-Parmigiana1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/picHNE76U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/pic5ZMiaT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/picKUTxKJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/picgMqUY3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/picRjusPG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/picmFeWsZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/pic3J9ON6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/66/pic05RUPa.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1/2", "3", "1", "1/2", "1", "1/4"] [RecipeIngredientParts] ["angel hair pasta", "boneless skinless chicken breast halves", "egg", "butter", "margarine", "mozzarella cheese", "parmesan cheese", "fresh parsley", "basil sprig"] [AggregatedRating] 5.0 [ReviewCount] 63.0 [Calories] 698.9 [FatContent] 20.0 [SaturatedFatContent] 9.4 [CholesterolContent] 158.3 [SodiumContent] 829.1 [CarbohydrateContent] 82.2 [FiberContent] 5.0 [SugarContent] 8.1 [ProteinContent] 44.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the chicken between two sheets of heavy duty plastic wrap and flatten to about 1/4 inch thickness using a meat mallet or rolling pin. Dip chicken in the egg and coat with breadcrumbs. Melt butter in a large skillet over medium heat. Add the chicken and cook for 8 minutes on each side or until chicken is fork tender and no pink remains. While chicken is cooking, bring water to a boil for pasta. When chicken is cooked, pour spaghetti sauce into pan around chicken (but not covering it]. Turn heat to low and heat sauce thoroughly. Cook pasta according to package directions. Place the angel hair on a serving platter, top with the chicken breasts. Pour the sauce over chicken and sprinkle with the cheeses. Garnish with the parsley or basil.
[Name] Crispy Chicken [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-10-06T06:31:00Z [Description] Make and share this Crispy Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/67/pichRwwP2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/67/picbuMA7x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/67/picEG3l4H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/67/piclxAGxc.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "1/4", "1/4", "4"] [RecipeIngredientParts] ["flour", "seasoning salt", "garlic powder", "butter", "boneless skinless chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 416.8 [FatContent] 14.6 [SaturatedFatContent] 8.1 [CholesterolContent] 167.4 [SodiumContent] 335.0 [CarbohydrateContent] 12.1 [FiberContent] 0.2 [SugarContent] 1.0 [ProteinContent] 55.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dip 4 boneless chicken breasts in butter then roll in rest of ingredients. Drizzle with remaining butter. Bake uncovered 30-35 minutes at 375 degrees. Can prepare earlier in day and refrigerate until ready to cook. Note: do not use extra butter or the coating will be soggy, not crispy.
[Name] Italian Chicken Breasts [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-10-06T06:32:00Z [Description] Make and share this Italian Chicken Breasts 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/31/68/pico2ezfo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/68/picK9BAEp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/68/picQfgNQz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/68/picsxtyjL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/68/picIn2Ku7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/68/picOYsPwe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/68/picinxusv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/68/picJuroXl.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", "1/4", "1/4", "1/4", "6", "2"] [RecipeIngredientParts] ["Kraft 100% Parmesan Cheese", "dried oregano leaves", "parsley flakes", "paprika", "salt", "black pepper", "boneless skinless chicken breast halves", "butter"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 219.0 [FatContent] 8.0 [SaturatedFatContent] 4.3 [CholesterolContent] 86.0 [SodiumContent] 361.6 [CarbohydrateContent] 3.9 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 31.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] HEAT oven to 400 Degrees F. Spray 15x10x1-inch baking pan with no stick cooking spray. MIX cheese, crumbs and seasonings. Dip chicken in butter; coat with crumb mixture. Place in prepared pan. BAKE 20 to 25 minutes or until cooked through.
[Name] German Chocolate Cake [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-10-06T06:40:00Z [Description] This is the traditional light chocolate cake with the coconut and pecan icing that we remember from our childhood.

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