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[Name] Too Good Brownies [AuthorId] 26101 [AuthorName] Emily1 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-10T09:14:00Z [Description] Make and share this Too Good Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1 1/3", "4", "2", "3", "3", "1", "1"] [RecipeIngredientParts] ["sweet butter", "white sugar", "brown sugar", "cocoa powder", "eggs", "all-purpose flour", "baking powder", "vanilla extract", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9686.5 [FatContent] 586.2 [SaturatedFatContent] 271.9 [CholesterolContent] 1822.1 [SodiumContent] 1627.6 [CarbohydrateContent] 1121.4 [FiberContent] 66.7 [SugarContent] 839.5 [ProteinContent] 97.9 [RecipeServings] nan [RecipeYield] 1 9'X13' sqare pan [RecipeInstructions] Grease 9\" x 13\" baking pan with butter (a great trick is to use the wrapper from a stick of butter]. Melt butter and then add the sugar to the melted butter. Add brown sugar and cocoa powder. Stir together well, making sure to get out the lumps of the cocoa powder (*itcan be quite bitter if you bake it with the lumps]. Add eggs and continue to stir; continue and add flour, and baking powder. Fold all together then add vanilla. Transfer mix into baking pan and spread out evenly. Garnish the top with nuts (if you prefer]. Bake at 350º for 40-45 minutes. When it's done, it will start to pull away from the sides and it might start to crack; however, the middle should be loose so that your brownies will be nice and chewy. Remove from pan, and allow it to cool completely. Cut into squares and enjoy! |
[Name] Creole Tacos [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-10T09:14:00Z [Description] Make and share this Creole Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Grains", "Cheese", "Fruit", "Vegetable", "Meat", "Tex Mex", "Creole", "Southwestern U.S.", "Spicy", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "3", "2", "2", "1/4", NA, NA, "1", "12", NA] [RecipeIngredientParts] ["ground beef", "chili powder", "cumin", "chicken bouillon cubes", "chicken bouillon powder", "bell pepper", "sharp cheddar cheese", "iceberg lettuce", "tomatoes", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 468.1 [FatContent] 27.8 [SaturatedFatContent] 8.2 [CholesterolContent] 77.3 [SodiumContent] 519.2 [CarbohydrateContent] 30.5 [FiberContent] 5.0 [SugarContent] 1.4 [ProteinContent] 25.4 [RecipeServings] 6.0 [RecipeYield] 12 tacos [RecipeInstructions] In a skillet over medium heat, brown the ground meat. Sprinkle in the seasonings, use 6 oz. water to dissolve the bouillon cubes in the microwave, add the cumin slowly and taste. Meat should be slightly wet; keep it warm over very low heat. Preheat taco shells in oven at 200 degrees F for about two minutes. Fill each shell half full of meat, dribble about 1 to 2 tsp. salsa over the meat, sprinkle lightly with the grated bell pepper, add the lettuce and cheese, and top with the tomato. Get out the napkins cause it<U+0092>s gonna get messy, and enjoy! |
[Name] Banana Bread [AuthorId] 23847 [AuthorName] Scott Nyenhuis [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-10T09:14:00Z [Description] Make and share this Banana Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/32/8/picjlRQkv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/32/8/picOjEfpn.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "egg", "bananas", "sour cream", "milk", "flour", "baking soda", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 222.4 [FatContent] 3.6 [SaturatedFatContent] 2.0 [CholesterolContent] 28.3 [SodiumContent] 285.6 [CarbohydrateContent] 44.7 [FiberContent] 1.3 [SugarContent] 23.0 [ProteinContent] 3.6 [RecipeServings] 10.0 [RecipeYield] 10 slices [RecipeInstructions] Cream sugar and butter together, add egg, bananas and sour cream, mix well. Sift flour, salt, baking powder, baking soda together, stir into banana mixture. Pour into prepared loaf pan and bake about 50 minutes at 375 degrees or until tooth pick comes out clean. |
[Name] Yummy Chicken Pickle [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-10T09:20:00Z [Description] So easy you cannot go wrong :-) The pickle and fennel seeds lend an incredible taste to this dish...my invention and favourite too ! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Indian", "Spring", "Winter", "Spicy", "Christmas", "Ramadan", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "6", "2", NA, "1", "1/2", "1/2", "1", "1", "4"] [RecipeIngredientParts] ["chicken breasts", "onions", "garlic", "tomatoes", "salt", "turmeric", "fennel seed", "cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.1 [FatContent] 11.9 [SaturatedFatContent] 3.0 [CholesterolContent] 61.9 [SodiumContent] 385.1 [CarbohydrateContent] 26.1 [FiberContent] 3.8 [SugarContent] 11.3 [ProteinContent] 22.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a deep pot, lower the heat and put the fennel seeds plus cloves. Cover the lid and allow the seeds+cloves to crackle a bit. Now open the lid and add chopped onion and garlic. Let them go deep brown. Now add all the spices and the salt. Saute a little. Add cubed chicken breasts and saute for 4 minutes till raw smell is gone. Add atleast 21/2 cups of water, cover the lid and allow to simmer on medium heat till chicken is tender and flavours mix. Approx. 20 minutes. Open the lid. Add tomato puree and one small piece of mango pickle and increase the heat to full. Let the dish boil uncovered for 2 minutes. There should not be much of water at this stage. The gravy should be thick. Remove from heat and serve with steamed rice, pasta, noodles or breads. You may garnish with finely chopped coriander leaves. Little spicy! |
[Name] Jamocha Mousse Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-10T09:20:00Z [Description] Make and share this Jamocha Mousse Crepes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "< 30 Mins"] [RecipeIngredientQuantities] ["20", "1", "4", "2", "1", "4", "1/2", NA] [RecipeIngredientParts] ["Chocolate Dessert Crepes", "rum", "instant coffee powder", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.8 [FatContent] 1.5 [SaturatedFatContent] 0.7 [CholesterolContent] 37.8 [SodiumContent] 12.5 [CarbohydrateContent] 6.8 [FiberContent] 0.2 [SugarContent] 6.4 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 20 Crepes [RecipeInstructions] In a saucepan melt the chocolate (low heat]. Add egg yolks, one at a time, beating very thoroughly after egg yolk is added Remove from heat, add rum& coffee powder. In a separate bowl, beat egg whites until frothy, gradually add sugar, beat until stiff. Stir a small amount of egg white into the chocolate& then fold the chocolate into the egg whites. Fill the cooked crepes, fold over& chill. If you wish serve with whipped cream. |
[Name] Everything But the Kitchen Sink Cookies II [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2002-02-10T09:20:00Z [Description] Make and share this Everything But the Kitchen Sink Cookies II recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1", "4", "2", "1", "1", "4", "1", "1", "1", "1", "2", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["butter", "margarine", "shortening", "sugar", "brown sugar", "eggs", "vanilla", "flour", "baking soda", "baking powder", "salt", "old fashioned oats", "white chocolate chips", "flaked coconut", "dark raisin", "golden raisin", "dried cranberries", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 144.9 [FatContent] 8.3 [SaturatedFatContent] 3.4 [CholesterolContent] 14.2 [SodiumContent] 82.5 [CarbohydrateContent] 16.1 [FiberContent] 1.0 [SugarContent] 8.9 [ProteinContent] 2.4 [RecipeServings] 96.0 [RecipeYield] 96 cookies [RecipeInstructions] Preheat oven to 350. In a medium bowl, combine dry ingredients--flour, baking soda, baking powder& salt. Set aside. In a large bowl, cream butter (or margarine], shortening, sugar& brown sugar until light& fluffy. Add eggs and vanilla. Combine dry ingredients with butter mixture. Add oats, chips, coconut, raisins, cranberries& nuts (you'll need to mix by hand, unless you want to kill your mixer!] Drop dough onto ungreased cookie sheets, using a 1-ounce ice cream scoop. Flatten dough with the bottom of a glass dipped in sugar. Bake approximately 18 minutes or until lightly browned. Cool completely. Store cookies in an airtight container. |
[Name] Stacked Crepes Appetizer [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT1H20M [TotalTime] PT1H20M [DatePublished] 2002-02-10T09:20:00Z [Description] This recipe makes a great appetizer. You may substitute the bacon with dried beef finely chopped. These will disappear very quickly [Images] character(0) [RecipeCategory] Pork [Keywords] ["Cheese", "Fruit", "Nuts", "Meat", "Canadian", "Weeknight", "No Cook", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "1/2", "1/4", "2", "1", "2", "1", "1", "1/4", "1/2", "3", "1/4"] [RecipeIngredientParts] ["All Purpose Dinner Crepes Batter", "pecans", "salt", "butter", "cream cheese", "milk", "onion", "garlic clove", "black pepper", "sour cream", "bacon", "green sweet pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 97.7 [FatContent] 9.8 [SaturatedFatContent] 4.7 [CholesterolContent] 20.4 [SodiumContent] 102.5 [CarbohydrateContent] 1.2 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 20 Appetizers [RecipeInstructions] In a skillet combine the pecans, salt& butter, cook until golden, stir a few times Mix the cream cheese with the milk, onion, garlic, salt, pepper& sour cream, mix until very smooth Stir in the bacon& green pepper. Spread 2-3 tbsp on each crepe. Make 2 stacks 5 crepes high. Sprinkle each with the toasted pecans. Refrigerate for at least an hour. Cut each stack into 8-10 wedges& serve. |
[Name] Make Ahead Chocolate French Toast [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-10T09:20:00Z [Description] Make and share this Make Ahead Chocolate French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Canadian", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "250", "5", "300", "1", "1", NA] [RecipeIngredientParts] ["cinnamon bark", "eggs", "milk", "ground cinnamon", "vanilla extract", "maple syrup"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 325.5 [FatContent] 9.6 [SaturatedFatContent] 3.6 [CholesterolContent] 184.2 [SodiumContent] 546.4 [CarbohydrateContent] 44.7 [FiberContent] 2.5 [SugarContent] 3.0 [ProteinContent] 13.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spray a 13 x 9 inch baking pan with veggy spray. Cut the French bread into 6 slices, each, 1 1/2 inches thick. Using a small, sharp knife, cut 2 inch long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket. Spoon heaping 2 tablespoons of chips into the pocket of each bread slice, press to close. Place filled slices into prepared baking pan. Whisk together eggs, milk, cinnamon and vanilla in medium bowl. Pour egg mixture evenly over bread, carefully turn pieces over, spooning mixture in pan over top bread. Cover pan with plastic wrap, refrigerate several hours or overnight. Heat oven to 400 degrees. Bake uncovered, 20 to 25 minutes or until golden brown. Transfer toast to plates. Serve with maple syrup if desired. |
[Name] Summer BLT Spread [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-02-10T09:20:00Z [Description] Make and share this Summer BLT Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Pork", "Cheese", "Vegetable", "Meat", "Potluck", "Summer", "< 30 Mins", "For Large Groups", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "3", NA, NA, NA] [RecipeIngredientParts] ["bacon", "bacon bits", "sour cream", "mayonnaise", "plum tomatoes", "lettuce leaf", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.6 [FatContent] 3.3 [SaturatedFatContent] 1.6 [CholesterolContent] 7.0 [SodiumContent] 33.0 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.6 [RecipeServings] 24.0 [RecipeYield] 3 cups [RecipeInstructions] Reserve 1 tsp of bacon for garnish if desired. Combine remaining bacon, sour cream, mayonnaise and plum tomatoes in medium bowl, stirring until blended. Cover; refrigerate 1 hour to blend flavors. (May be prepared up to 3 hours in advance.] To serve, spoon into small bowl or hollowed out tomato. Place on lettuce leaves on serving plate surrounded by crackers. Sprinkle reserved bacon and parsley over spread. |
[Name] Hungarian Sirloin with Mushroom Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-10T09:20:00Z [Description] Make and share this Hungarian Sirloin with Mushroom Crepes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Canadian", "Hungarian", "European", "< 30 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["12", "2", "1", "1", "1/2", "1", "1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["lite olive oil", "onion", "parsley", "salt", "paprika", "pepper", "mushroom", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 359.1 [FatContent] 27.0 [SaturatedFatContent] 12.0 [CholesterolContent] 90.9 [SodiumContent] 270.0 [CarbohydrateContent] 5.0 [FiberContent] 0.8 [SugarContent] 1.5 [ProteinContent] 23.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Have your sirloin half frozen to slice easily. Heat oil in the skillet, add onion and cook until the onion is translucent. Stir in the parsley, salt paprika, pepper& steak. Cover and cook until the meat is tender. Add mushrooms, cook for 3 minutes. Stir in the sour cream. Divide between the 12 warm crepes, fold the crepes over& serve immediately. |
[Name] Sparkling Raspberry Lemonade [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT3M [PrepTime] PT35M [TotalTime] PT38M [DatePublished] 2002-02-10T09:20:00Z [Description] Delicious homemade lemonade! Nothing more refreshing! Recipe came from the August, 1999 issue of Bon Appetit Magazine [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/33/6/picobfvXw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/33/6/picd9gGhD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/33/6/pic8dnOPc.jpg"] [RecipeCategory] Beverages [Keywords] ["Raspberries", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 1/2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["frozen unsweetened raspberries", "sugar", "water", "lemons, rind of", "fresh lemon juice", "sparkling water", "fresh raspberry", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 169.6 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.3 [CarbohydrateContent] 43.9 [FiberContent] 4.0 [SugarContent] 36.9 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine frozen raspberries, sugar and 1/2 cup water in medium saucepan. Stir over medium heat until sugar dissolves and berries thaw. Increase heat and boil 3 minutes. Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in stainer. Mix lemon peel into raspberry syrup in bowl. Chill until cold. Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend. Fill 6 glasses with ice cubes. Pour raspberry lemonade into glasses. Add fresh raspberries to each glass, if desired. Garnish with lemon slices and serve. |
[Name] Super-Rich Virginia Crab Cakes [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-10T09:20:00Z [Description] Excellent crab cake recipe! Could be used as a main course or an appetizer. Taken from Gourmet Magazine, Feburary, 1995 issue and presented by Jessica B. Harris. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/33/7/picLF8m3A.jpg" [RecipeCategory] Crab [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1", "2", "2", "2", "2"] [RecipeIngredientParts] ["eggs", "heavy cream", "Worcestershire sauce", "fresh parsley leaves", "onions", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 50.0 [FatContent] 3.5 [SaturatedFatContent] 1.9 [CholesterolContent] 27.0 [SodiumContent] 45.5 [CarbohydrateContent] 3.5 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 24 small crab cakes [RecipeInstructions] In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well. In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm. Makes 24 crab cakes. |
[Name] Baked Tuna Balls [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-02-10T09:20:00Z [Description] Make and share this Baked Tuna Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Fruit", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "2", "2", "2", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["tuna", "egg", "mayonnaise", "onions", "parsley", "prepared mustard", "poultry seasoning", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 23.0 [FatContent] 1.2 [SaturatedFatContent] 0.5 [CholesterolContent] 7.9 [SodiumContent] 24.0 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 1.6 [RecipeServings] 40.0 [RecipeYield] 40 appetizers [RecipeInstructions] Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, almonds, mustard and poultry seasoning. Mix well. Shape into 40 balls; roll in corn flakes. Dip in melted butter. Bake at 450 degrees for 10 minutes. Serve on cocktail picks. |
[Name] Green Chili Cheese Ball [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-10T09:20:00Z [Description] Make and share this Green Chili Cheese Ball recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/33/9/picb5pB4N.jpg" [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Potluck", "Spring", "Summer", "Winter", "Spicy", "Christmas", "Thanksgiving", "< 15 Mins", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["cream cheese", "colby cheese", "green chilies", "onion", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 54.2 [FatContent] 4.8 [SaturatedFatContent] 3.0 [CholesterolContent] 14.9 [SodiumContent] 62.0 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In bowl, combine all ingredients. Blend well. Place mixture on wax paper or plastic wrap. Wrap and form into ball. Chill for several hours. Serve spread with crackers. |
[Name] Spicy Mexican Cheesy Rice Casserole [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-10T09:20:00Z [Description] Make and share this Spicy Mexican Cheesy Rice Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/34/0/piclTkx4M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/34/0/picAMdzRc.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Rice", "Grains", "Cheese", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/2", "4", "4", "2", "1", "3", "1/2", NA, NA, "1/4", NA] [RecipeIngredientParts] ["cooked rice", "reduced-fat cheddar cheese", "monterey jack cheese", "green chilies", "green onions", "sour cream", "recaito", "cumin", "chili powder", "salt", "pepper", "red pepper flakes"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 386.3 [FatContent] 12.6 [SaturatedFatContent] 7.6 [CholesterolContent] 25.3 [SodiumContent] 35.7 [CarbohydrateContent] 60.5 [FiberContent] 1.7 [SugarContent] 2.5 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. In a medium bowl, combine cooked rice with cheese, chilies, and green onions. Mix together. In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper. Add to rice mixture and stir thoroughly. Spray an oven-proof casserole dish with vegetable oil spray. Spread rice mixture in casserole bake uncovered for approximately 30<U+0096>40 minutes until cheese melts. Top with additional cheese, if desired. |
[Name] Easy Chocolate Shake [AuthorId] 30752 [AuthorName] IowaBaker14 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-10T09:22:00Z [Description] My mom and I made this up together, when we wanted chocolate shakes, but didn't want to go out and buy them! They are great [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Healthy", "High In...", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4 -5", NA] [RecipeIngredientParts] "vanilla ice cream" [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 176.0 [FatContent] 1.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 59.8 [CarbohydrateContent] 39.7 [FiberContent] 2.0 [SugarContent] 36.0 [ProteinContent] 2.0 [RecipeServings] 1.0 [RecipeYield] 1 cup size of your choice [RecipeInstructions] Hint: a little bit of milk can make it creamier, about 2 tablespoons, or to where you like it. First put the amount of vanilla ice cream you would like into the blender or food processor Put the amount of Nesquick you want with the ice cream. Put the milk in now, and blend until creaminess you would like. Enjoy! |
[Name] Leeks with Toasted Cheese Sauce [AuthorId] 19691 [AuthorName] Trudy Hobbs [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-10T10:46:00Z [Description] The UK love Leeks as a winter veg and adding a cheese sauce is a traditional way to serve this flavourful vegtable. Go for Leeks which are small in size as these will be more tender than the large ones. The base for this receipe came from Good Hosusekeeping. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Welsh", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["700", NA, NA, "25", "25", "124", "15"] [RecipeIngredientParts] ["leeks", "salt", "ground black pepper", "butter", "plain white flour", "cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.8 [FatContent] 14.3 [SaturatedFatContent] 8.7 [CholesterolContent] 36.5 [SodiumContent] 427.7 [CarbohydrateContent] 32.3 [FiberContent] 3.3 [SugarContent] 6.9 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place leeks in a pan of cold salted water, bring to the boil and boil for 2-3 min or until tender. Drain and reserve 300ml (1/2 pint] of the cooking liquid. Melt the butter in a saucepan, add the flour and mix until smooth. Blend in the reserved liquid and bring to boil, stirring continuously. Add the soft cheese, season and return to the boil. Arrange the leeks in a shallow flameproof dish, then pour the sauce over the top and sprinkle with Parmesan cheese. Place under a preheated grill until golden and bubbling. Garnish with a sprinkle of paprika. Serve immediately. |
[Name] Coronation Chicken [AuthorId] 19691 [AuthorName] Trudy Hobbs [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-10T10:46:00Z [Description] This is a favorite in the UK for buffet and picnic. Once you try it, it will become a firm favorite for the summer. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Whole Chicken", "Chicken", "Poultry", "Meat", "European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "1", "1", "1", "1", "1", "1", "1/4", "1/4", "4", "1/4", "3", "2", NA, "1"] [RecipeIngredientParts] ["whole chickens", "onions", "bay leaves", "fresh coriander", "ground cumin", "curry powder", "tomato puree", "lemon juice", "red wine", "mayonnaise", "apricot chutney", "salted cashews", "apricot", "fresh coriander"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 494.6 [FatContent] 37.4 [SaturatedFatContent] 12.4 [CholesterolContent] 134.1 [SodiumContent] 171.6 [CarbohydrateContent] 8.3 [FiberContent] 1.2 [SugarContent] 2.3 [ProteinContent] 27.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Trim away excess fat and skin, then wash and pat chicken dry with absorbent kitchen paper.", "Place the chicken in a large pan with half the chopped onion, 1 bay leaf and the coriander sprigs.", "Pour in enough water to cover the chicken and bring to the boil.", "Cover and simmer for 1 to 1 1/2 hours or until cooked.", "Leave to cool in the liquid for about 30 minutes.", "Drain the chicken then strip away and discard the skin.", "Slice all the meat from the carcass, cut into bite sized pieces and set aside.", "Heat the oil and sauté remaining bay leaf, onion, coriander seeds, cumin and curry powder for 2-3 minutes.", "Stir in the tomato puree, lemon juice and red wine, then simmer gently for 10 minutes.", "Press the mixture through a sieve (metal is best] and leave to cool.", "Mix together the mayonnaise, apricot chutney and the cooled curry mixture.", "Whip the cream until it just forms soft peaks.", "Fold into the mixture together with the chicken pieces.", "Mix well and season to taste.", "Arrange the salad leaves on a serving plate and spoon the chicken mixture." ] |
[Name] Hobo BBQ Beans [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-02-10T10:46:00Z [Description] Make and share this Hobo BBQ Beans recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/34/4/FMNAef5RyWq4Mfvl0zYg_IMG_0536.JPG" [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Beans", "Meat", "Southwestern U.S.", "Kid Friendly", "Potluck", "Spring", "Winter", "Oven", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "pinto beans", "lima beans", "green beans", "Rotel Tomatoes", "brown sugar", "ketchup", "barbecue sauce", "mustard"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 392.7 [FatContent] 14.7 [SaturatedFatContent] 5.5 [CholesterolContent] 61.7 [SodiumContent] 788.6 [CarbohydrateContent] 42.2 [FiberContent] 7.3 [SugarContent] 18.4 [ProteinContent] 24.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook together ground beef and onion until done. Drain off any grease from ground beef and onion mixture (I always use a colander for this and sometimes I even rinse my ground beef with hot water to make it more lean and to take the grease off better.] After meat mixture is drained add all ingredients to large pan or crockpot and mix well. Simmer 45 minutes on stove or cook for 4 hours in crockpot. |
[Name] Chinese Take-out Fried Rice [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-10T10:46:00Z [Description] Make and share this Chinese Take-out Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pork", "Rice", "Grains", "Vegetable", "Meat", "Asian", "Spring", "Summer", "Winter", "Spicy", "< 30 Mins", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1/2", "1/2", "1/2", "3", "1/4", "1", "4"] [RecipeIngredientParts] ["eggs", "cooked ham", "sweet onion", "sweet peas", "cooked rice", "soy sauce", "green onions"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 474.2 [FatContent] 22.5 [SaturatedFatContent] 4.8 [CholesterolContent] 137.5 [SodiumContent] 1065.0 [CarbohydrateContent] 47.9 [FiberContent] 2.5 [SugarContent] 3.5 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tbsp oil in a skillet or wok at medium-high heat for 2 minutes. Add eggs; cook 1 minute on each side. Remove from skillet; chop and set aside. Heat remaining 3 tbsp oil in skillet or wok; add ham, and stir-fry 1 to 2 minutes or until golden. Add bell pepper and onion; stir-fry 5 minutes. Add peas and next 3 ingredients; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in reserved egg, and sprinkle with green onions. |
[Name] Garlic Herb Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-10T10:46:00Z [Description] Make and share this Garlic Herb Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Kid Friendly", "Free Of...", "Potluck", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 -2", "1", "3", "8", "4"] [RecipeIngredientParts] ["garlic", "dried basil", "green onions", "cottage cheese", "feta cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 60.2 [FatContent] 3.7 [SaturatedFatContent] 2.5 [CholesterolContent] 14.4 [SodiumContent] 234.4 [CarbohydrateContent] 1.9 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 4.9 [RecipeServings] 10.0 [RecipeYield] 1 1/2 cups, approximately [RecipeInstructions] Chef’s Note: roasting the garlic cloves intensifies the flavour a little. In food processor, process garlic, basil and green onion; process until finely chopped. Add cheeses; pulse until blended but still chunky. Chill before serving. Serve on bagels or crackers. |
[Name] Creamy Tuna Dip with Dill [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-10T10:46:00Z [Description] Make and share this Creamy Tuna Dip with Dill recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Cheese", "Potluck", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2", "1", "2", "1/2", "1/4", NA] [RecipeIngredientParts] ["tuna", "cream cheese", "mayonnaise", "green onions", "sour cream", "dried dill weed", "lemon juice", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.0 [FatContent] 10.9 [SaturatedFatContent] 5.9 [CholesterolContent] 37.4 [SodiumContent] 90.0 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 5.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In food processor bowl with metal blade, place tuna, cream cheese, mayonnaise, sour cream, onions, dill, lemon juice, garlic salt and white pepper. Pulse on and off until blended. Pour into small bowl; chill several hours or overnight before serving with vegetables. |
[Name] String Spaghetti Pie [AuthorId] 26776 [AuthorName] Jennifer Lewis [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-10T10:46:00Z [Description] I bought the cookbook that this recipe was in because of this recipe. It is a cross between spaghetti and lasagna and you don't have the mountain of left overs, like with lasagna. It's fast and easy and wonderful with garlic bread and a salad. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/34/8/ftL3OAtR0WzhQAjbRdCq_DSCN1270.JPG" [RecipeCategory] Spaghetti [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "8", "1/3", "2", "2", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "spaghetti", "parmesan cheese", "eggs", "butter", "cottage cheese", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 477.6 [FatContent] 20.9 [SaturatedFatContent] 8.7 [CholesterolContent] 139.1 [SodiumContent] 713.7 [CarbohydrateContent] 40.1 [FiberContent] 1.8 [SugarContent] 8.6 [ProteinContent] 30.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Cook beef, onion and green pepper in large skillet over medium heat until the meat is browned.", "Drain fat.", "Stir in spaghetti sauce.", "Combine spaghetti, Parmesan cheese, eggs, and butter in large bowl; mix well.", "Place in bottom of 13x9 inch baking pan.", "Spread cottage cheese over top; cover with sauce mixture.", "Sprinkle with mozzarella cheese.", "Bake until mixture is thoroughly heated and cheese is melted, about 20 minutes.", "*Chef'snote: I layered everything, so it looks nice." ] |
[Name] Grandpa's French Toast [AuthorId] 26776 [AuthorName] Jennifer Lewis [CookTime] PT10M [PrepTime] PT8M [TotalTime] PT18M [DatePublished] 2002-02-10T13:42:00Z [Description] My grandpa made this for us when we would stay all night. I watched him from start to finish and this is what I came up with. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/34/9/picrQoSJL.jpg" [RecipeCategory] Breakfast [Keywords] ["Healthy", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["egg", "milk", "vanilla extract", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 1071.2 [FatContent] 21.6 [SaturatedFatContent] 6.3 [CholesterolContent] 335.1 [SodiumContent] 1807.2 [CarbohydrateContent] 159.8 [FiberContent] 29.7 [SugarContent] 18.4 [ProteinContent] 56.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] On the stovetop, turn on to medium heat and use a griddle. In a bowl big enough to dunk your bread, add the 3 egg yolks and 1 whole egg and 1/4 cup of milk and with a fork, stir these ingredients. Add the vanilla and cinnamon. When the griddle gets warm, quickly, put in your slices of bread in the mixture, both sides. If you let it soak, the bread will fall apart. Wait until the bread is a golden brown and flip to cook the other side. Serve with butter and maple sryup or for a little less fat, sprinkle with powered sugar and add some strawberries. I have cooked this alot in my life, and after trial and error, I have decided that if you add 4 whole eggs, you are just cooking eggs on a slice of bread, but you need something to keep everything together, so you need a little something like the egg whites to do that. See what you think. |
[Name] Two-Bean Chili [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-02-10T13:42:00Z [Description] Make and share this Two-Bean Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3", "1/4", "3", "2", "2", "2", "1", "2", "3", "1 1/4", "1", "1"] [RecipeIngredientParts] ["sweet Italian sausage link", "ground beef", "onions", "green pepper", "garlic", "flour", "chili powder", "ground cumin", "dried basil leaves", "dried oregano leaves", "salt", "Italian-style tomatoes", "Worcestershire sauce", "Tabasco sauce", "chickpeas", "red kidney beans"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1142.7 [FatContent] 52.4 [SaturatedFatContent] 18.1 [CholesterolContent] 141.8 [SodiumContent] 3525.8 [CarbohydrateContent] 107.5 [FiberContent] 22.7 [SugarContent] 24.0 [ProteinContent] 65.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In Dutch oven, cook sausage, beef, onions, green peppers and garlic about 20 minutes. Drain off fat! Stir in flour, chili powder, cumin, basil, oregano and salt; cook 1 minute. Add tomatoes; break up with a fork. Stir in worcesteshire sauce and tobasco. Cover and simmer 1 hour, adding water if necessary; stir occasionally. Stir in chick peas and kidney beans. Cook until heated through. |
[Name] Speedy South of the Border Chicken [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-10T13:42:00Z [Description] Make and share this Speedy South of the Border Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Chicken", "Poultry", "Cheese", "Beans", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Low Cholesterol", "Healthy", "Kid Friendly", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "1", "2", "1/2", "1/2", "4", "12", "15", "2", "2", "2", "3"] [RecipeIngredientParts] ["onions", "boneless skinless chicken breast", "chili powder", "ground cumin", "oregano", "reduced-sodium chicken broth", "homemade chicken broth", "pinto beans", "sharp cheddar cheese", "fresh cilantro", "sour cream", "long-grain rice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 890.9 [FatContent] 15.4 [SaturatedFatContent] 6.6 [CholesterolContent] 95.8 [SodiumContent] 577.3 [CarbohydrateContent] 136.2 [FiberContent] 9.0 [SugarContent] 5.1 [ProteinContent] 47.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat the oil in a large, heavy, nonstick skillet.", "Add the onion and sauté until just softened.", "Add the chicken to the onion, along with the chili powder, cumin and oregano.", "Cook until chicken is no longer pink.", "Add the chicken broth, V-8 Juice and beans with their liquid.", "Bring to a boil; reduce heat and simmer, uncovered, 20 minutes.", "Stir the cheese into chicken mixture until melted.", "Immediately remove from heat.", "Serve over rice, and sprinkle with chopped cilantro.", "Add a dollop of sour cream, if desired." ] |
[Name] Burgundy Pot Roast [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT2H20M [PrepTime] PT30M [TotalTime] PT2H50M [DatePublished] 2002-02-10T13:42:00Z [Description] Make and share this Burgundy Pot Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1", "1", "3", "1/2", "1/4", "2", "8", "4", "16", "2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "black pepper", "canola oil", "Burgundy wine", "sherry wine", "dried thyme", "dried marjoram", "bay leaves", "potatoes", "carrots", "onions", "onions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 341.2 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 78.0 [CarbohydrateContent] 65.8 [FiberContent] 10.1 [SugarContent] 14.0 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the flour and pepper in a medium-size plastic bag. Add the roast and shake until well coated, patting off any excess flour. Heat the oil in a large, heavy skillet or Dutch oven over medium heat. Add the floured roast and brown, turning frequently until well browned on both sides, about 20 minutes. Add the wine and simmer until almost dry. Add the sherry and again simmer until almost dry. Add the stock, thyme, marjoram, basil, and bay leaves and simmer, covered, over low heat, for 1 1/2 hours. Add the potatoes, carrots, and onions and simmer until tender, about 30 minutes. Add the peas during the last 5 minutes of cooking. |
[Name] Perfect Vanilla Buttercream Frosting [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2002-02-10T13:42:00Z [Description] This is the best!! And it is so easy to make!!! Can be refrigerated for up to 4 days, or frozen for 1 month. Bring to room temp and beat 1 min. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/35/3/01465075577.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/35/3/picke3DTy.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "marshmallow cream", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 915.2 [FatContent] 61.6 [SaturatedFatContent] 38.9 [CholesterolContent] 162.7 [SodiumContent] 489.3 [CarbohydrateContent] 92.3 [FiberContent] 0.1 [SugarContent] 70.3 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Beat butter in med bowl on med speed until creamy. Beat in marshmallow cream. Blend well. Beat in powdered sugar and vanilla. Increase speed to hi and beat for 3 minutes. |
[Name] Baked Potato Casserole [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2002-02-10T13:42:00Z [Description] A baked potato with all the trimmings in a casserole. A good tasting side dish. Makes a nice side on a buffet, or potluck. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "6", "1 1/2", "1", "2", NA] [RecipeIngredientParts] ["potatoes", "bacon", "cheddar cheese", "sour cream", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 584.7 [FatContent] 38.5 [SaturatedFatContent] 22.4 [CholesterolContent] 100.9 [SodiumContent] 575.1 [CarbohydrateContent] 36.9 [FiberContent] 4.7 [SugarContent] 2.4 [ProteinContent] 24.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Pour into casserole and bake 30 minutes at 325 F. |
[Name] Sausage Bread [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-10T13:42:00Z [Description] Make and share this Sausage Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/35/5/picQmalTK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/35/5/piclfNXBU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/35/5/picO8p44Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/35/5/picOtnwhi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/35/5/picaVbvk3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/35/5/picxGjKz8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/35/5/piciLW0mQ.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breads", "Lunch/Snacks", "Pork", "Cheese", "Meat", "Kid Friendly", "Spring", "Summer", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "8"] [RecipeIngredientParts] ["ground sausage", "onion", "mushroom", "egg", "mozzarella cheese", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 359.3 [FatContent] 29.8 [SaturatedFatContent] 11.2 [CholesterolContent] 104.6 [SodiumContent] 728.9 [CarbohydrateContent] 2.0 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 19.9 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Preaheat oven to 350 degrees. Fry the sausage and onion together. Drain. Pam or grease a cookie sheet. Shape your dough into a rectangle and brush with half of the beaten egg. Place the sausage and onion on top to within about an inch of the sides. Add the mushrooms and top with the cheese of your choice. Roll the dough into a loaf, tucking the ends. Brush the top with the remainder of egg. Bake 30 minutes. Cool before cutting (If you can wait that long]. |
[Name] Stroganoff Meatballs [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-10T13:42:00Z [Description] This is a favourite in my family, easy to put together and especially loved by children. I make it a least once every two weeks. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/35/6/picc34iib.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/35/6/picl5c4aa.jpg"] [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "1/4", "1/4", "2", "1", NA, "1/2", "4", "2", "2", "1", "1"] [RecipeIngredientParts] ["ground beef", "milk", "onion", "eggs", "salt", "pepper", "onion", "butter", "flour", "ketchup", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 970.1 [FatContent] 62.9 [SaturatedFatContent] 29.7 [CholesterolContent] 317.9 [SodiumContent] 1635.7 [CarbohydrateContent] 41.4 [FiberContent] 2.4 [SugarContent] 5.9 [ProteinContent] 57.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Meat Balls: Combine all ingredients in large bowl.", "Mix well and roll into balls of desired size.", "Place on edged cookie sheet and bake at 350°F for 25-30 minutes.", "Remove from oven, drain and set aside.", "Sauce: Brown onion in butter, add flour, mix well.", "Add ketchup and consommé, cooking slowly until thickened.", "Add sour cream, then meat balls.", "Place in casserole and heat in 300°F oven until serving time.", "Serve over broad egg noodles or rice.", "*I usually don't add the full cup of sour cream, but just add a bit at a time until I think it is right for me." ] |
[Name] Classic Pumpkin Pie with Maple Whipped Cream and Walnuts [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-10T13:42:00Z [Description] This is delicious. The maple taste is wonderful in this recipe. This is a good one for the winter Holidays. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "European", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/2", "2", "1 1/2", "1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["brown sugar", "ground cinnamon", "ground nutmeg", "salt", "eggs", "pumpkin", "flour", "evaporated milk", "pure maple syrup", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 659.8 [FatContent] 40.3 [SaturatedFatContent] 15.7 [CholesterolContent] 141.3 [SodiumContent] 444.5 [CarbohydrateContent] 67.9 [FiberContent] 1.9 [SugarContent] 45.3 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 425 degrees. Combine sugar, spices and salt in a medium bowl. Beat eggs lightly and blend in pumpkin, spice mixture, flour and evaporated milk. Pour into pie shell and bake at 425 for 15 minutes. Reduce temperature to 350 F and bake 25 to 35 minutes or until a knife inserted near the center comes out clean. Cool. Prepare topping by beating cream and syrup in a chilled bowl until soft peaks form. Dollop with cream and sprinkle with walnuts. |
[Name] Ginger Glazed Carrots [AuthorId] 29212 [AuthorName] bert2421 [CookTime] PT9M [PrepTime] PT5M [TotalTime] PT14M [DatePublished] 2002-02-10T13:42:00Z [Description] This is a great vegetable addition to any meat or chicken dish. I found this recipe in a magazine and make it quite often. Easy and delicious. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "1/2"] [RecipeIngredientParts] ["carrots", "brown sugar", "butter", "margarine", "ground ginger"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 115.4 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 115.8 [CarbohydrateContent] 15.7 [FiberContent] 2.6 [SugarContent] 11.0 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Heat 1\" of water to boiling, add carrots. Heat to boiling. Reduce heat to medium and simmer 5 minutes. Drain and set aside. 2. Cook brown sugar, butter and ginger in same saucepan over med heat, stirring constantly until bubbly. Stir in carrots. Cook 2-4 minutes over low heat, stirring now and then until carrots are glazed and hot. |
[Name] Shrimp Cocktail [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-10T13:42:00Z [Description] Make and share this Shrimp Cocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["10", "1", "32", "1 1/2", "1/2", "4", "1", "1/2", "1/2", "4"] [RecipeIngredientParts] ["celery", "onion", "chili sauce", "catsup", "Tabasco sauce", "salt", "pepper", "garlic powder", "shrimp"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 92.3 [FatContent] 1.8 [SaturatedFatContent] 0.7 [CholesterolContent] 2.6 [SodiumContent] 943.7 [CarbohydrateContent] 17.5 [FiberContent] 3.7 [SugarContent] 9.0 [ProteinContent] 3.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Prepare celery and onions. In large container (I use a gallon jar] mix next 7 ingredients. Add celery and onions. Stir well. Add shrimp and stir gently until mixed. Chill. Serve in cocktail glasses. |
[Name] Salmon Salad Pita Pockets [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-10T13:42:00Z [Description] Make and share this Salmon Salad Pita Pockets recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/36/0/picxs8yCe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/36/0/pickdROWs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/36/0/picouKbPE.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "4", "1", "1", "2", "4", "1", "1"] [RecipeIngredientParts] ["salmon", "light mayonnaise", "light sour cream", "fresh dill", "dill weed", "lemon juice", "cayenne pepper", "lettuce leaves", "English cucumbers", "alfalfa sprout"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 244.6 [FatContent] 7.2 [SaturatedFatContent] 1.5 [CholesterolContent] 58.2 [SodiumContent] 301.5 [CarbohydrateContent] 19.9 [FiberContent] 1.1 [SugarContent] 1.5 [ProteinContent] 23.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "In bowl, stir together, salmon, mayonnaise, sour cream, dill, lemon juice and pepper Cut each pita in half and open to form pocket, line with 1 lettuce leaf and stuff with in a quarter of the salmon mixture, cucumber and sprouts, if using." |
[Name] Betty Ford's Chinese Pepper Steak [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT12M [TotalTime] PT52M [DatePublished] 2002-02-10T13:42:00Z [Description] From our former first lady. And it IS delicious!! Have had this recipe for years. It was in a little community cookbook. Wonder how they got it?? I serve this over rice. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "3", "2", "1", "2", "1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["green peppers", "water", "soy sauce", "sherry wine", "salt", "pepper", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 398.9 [FatContent] 18.8 [SaturatedFatContent] 6.5 [CholesterolContent] 115.7 [SodiumContent] 1631.7 [CarbohydrateContent] 12.9 [FiberContent] 2.3 [SugarContent] 2.9 [ProteinContent] 38.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut steak lengthwise in 1/2 inch strips. Heat oil in lg skillet. Fry steak a handful at a time only long enough to change color. Remove steak from skillet. Saute the green peppers. Bring 2 cups water to a boil in dutch oven. Add onion soup mix and boil for 5 minutes. Add steak and peppers. Simmer for 1/2 hour. Add soy sauce, salt, pepper and wine. Add cornstarch mixture and cook until just thickened. |
[Name] Blue Cheese Potatoes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-10T14:49:00Z [Description] Make and share this Blue Cheese Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Grains", "Cheese", "Vegetable", "European", "Healthy", "Potluck", "Spicy", "Thanksgiving", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "4 -6", "1/2", "2", "1/4", NA] [RecipeIngredientParts] ["potatoes", "garlic", "blue cheese", "milk", "fresh parsley", "cracked black pepper", "chives"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 299.0 [FatContent] 9.5 [SaturatedFatContent] 6.1 [CholesterolContent] 25.6 [SodiumContent] 426.2 [CarbohydrateContent] 42.7 [FiberContent] 5.1 [SugarContent] 1.9 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place potatoes and garlic in a saucepan and cover with water. Bring to a boil; cook until tender. Drain potatoes. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency, adding garlic powder to taste. Garnish with chives and serve. |
[Name] Penne Allarabiata [AuthorId] 30746 [AuthorName] angelina ballerina [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-10T14:49:00Z [Description] This is a recipe I used alot as a poor student. The bacon was a reasonably cheap alternative to beef, which was really all I could afford. This reheats well too. This is traditionally a spicy dish but you can adjust the heat as per your tastebuds and who you are cooking for. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/36/3/pics46ei7.jpg" [RecipeCategory] Penne [Keywords] ["European", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2 -3", "5", "1", "2", "1/2", NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "olive oil", "green chili", "onion", "garlic", "bacon", "dried basil", "dried oregano", "dried rosemary", "cayenne pepper", "Tabasco sauce", "penne"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 194.7 [FatContent] 16.4 [SaturatedFatContent] 4.8 [CholesterolContent] 19.3 [SodiumContent] 242.0 [CarbohydrateContent] 8.2 [FiberContent] 2.0 [SugarContent] 3.8 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put Penne on to boil with salt and olive oil in water. In a decent, large frying pan, heat oil. Add onions and bacon. Cook over high heat. When onions and bacon have softened a little, reduce heat and add garlic and chilli Cook until onions are very soft and bacon is cooked. Add to frying pan, tomatoes, basil, oregano and rosemary. Let simmer for about 5 minutes, you may need to add water if sauce is looking scant. Taste and add salt, pepper and cayenne. Chillis vary in temperature so you may need no extra heat or some. Let sauce simmer for about 10 more minutes to allow flavours to mingle. Drain pasta and stir into sauce before serving. Excellent with fresh parsley and parmesan. |
[Name] Beef Brisket with Horseradish Sauce [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2002-02-10T14:49:00Z [Description] My husband likes horseradish with beef and this recipe makes him happy. I like to serve braised cabbage or slaw with this. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/36/4/picICgW2y.jpg" [RecipeCategory] Meat [Keywords] ["Potluck", "Weeknight", "St. Patrick's Day", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["6 -7", "4 1/2", "4 -5", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["beef brisket", "seasoning salt", "flour", "chili sauce", "ketchup", "boiling water"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 885.3 [FatContent] 72.9 [SaturatedFatContent] 29.3 [CholesterolContent] 199.6 [SodiumContent] 433.0 [CarbohydrateContent] 7.3 [FiberContent] 0.9 [SugarContent] 4.1 [ProteinContent] 47.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle the beef with seasoned salt; coat evenly with flour. Set on a rack in a roasting pan and roast at 450 F. for 30 minutes. Combine the chili sauce, ketchup, and horseradish; mix well and spoon over meat. Pour boiling water into bottom of pan; cover. Reduce temperature to 350 F. and return meat to oven. Continue roasting about 3 hours, or until meat is tender. If desired, thicken cooking liquid for gravy. |
[Name] Harvard Beets [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2002-02-10T14:49:00Z [Description] Make and share this Harvard Beets recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "3", "2/3", "1", "2"] [RecipeIngredientParts] ["cornstarch", "sugar", "salt", "vinegar", "water", "butter", "beets"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 61.2 [FatContent] 1.1 [SaturatedFatContent] 0.6 [CholesterolContent] 2.5 [SodiumContent] 363.8 [CarbohydrateContent] 12.2 [FiberContent] 1.7 [SugarContent] 9.9 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In med saucepan, mix cornstarch, sugar, and salt. Add vinegar and water. Cook and stir until thickened. Add butter and beets. Heat through. |
[Name] Cajun Meatloaf [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-10T14:49:00Z [Description] Make and share this Cajun Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Veal", "Pork", "Poultry", "Fruit", "Vegetable", "Meat", "Cajun", "Healthy", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "2", "4", "2", "4", "2", "1/2", "1/2", "1/2", "2", "8"] [RecipeIngredientParts] ["onions", "garlic", "low sodium chicken broth", "tomato paste", "lean beef", "lamb", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 514.7 [FatContent] 15.7 [SaturatedFatContent] 5.9 [CholesterolContent] 123.3 [SodiumContent] 1127.7 [CarbohydrateContent] 49.4 [FiberContent] 4.0 [SugarContent] 7.3 [ProteinContent] 42.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F.", "Sauté onion and garlic in chicken broth until soft.", "Stir in red peppers, tomato paste, chili sauce, and Cajun spices.", "Cook on low heat for 10 minutes.", "Cool slightly.", "In a large bowl, combine ground meats, sautéed onion mixture, and Worcestershire sauce.", "Add the bread crumbs, form into a loaf shape and place into ungreased 3½ô by 8ô loaf pan.", "Brush with 2 tablespoons of chili sauce.", "Bake until cooked through for 40 to 50 minutes.", "Cool before cutting into 8 slices." ] |
[Name] Sweet And Sour Meatballs [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-02-10T14:49:00Z [Description] Make and share this Sweet And Sour Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Meat", "Chinese", "Asian", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["hamburger", "eggs", "milk", "salt", "vinegar", "water", "pineapple chunks", "applesauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 509.2 [FatContent] 19.5 [SaturatedFatContent] 7.2 [CholesterolContent] 172.2 [SodiumContent] 543.7 [CarbohydrateContent] 45.7 [FiberContent] 2.2 [SugarContent] 12.2 [ProteinContent] 35.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix first 5 ingredients. Shape into balls. Mix vinegar and water. Pour into glass baking pan. Add meatballs. Stir. Mix pineapple and applesauce. Put this over the meatballs. Bake at 325* for 50 minutes. Serve over rice. |
[Name] Best Banana Bread Or Muffins [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-10T14:49:00Z [Description] Make and share this Best Banana Bread Or Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/36/8/pic7nrr7A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/36/8/picOKwzOm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/36/8/picduHOsY.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1 1/2", "1/2", "1", "4", "1", "1/2", NA] [RecipeIngredientParts] ["butter", "eggs", "flour", "salt", "sugar", "bananas", "baking soda", "vanilla", "pecans", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 236.9 [FatContent] 8.8 [SaturatedFatContent] 5.2 [CholesterolContent] 55.6 [SodiumContent] 268.6 [CarbohydrateContent] 37.7 [FiberContent] 1.4 [SugarContent] 21.6 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 F, 60 minutes. Keeps well, refrigerated. Yield 1 Loaf. My notes: I made muffins, so changed title to include that. VERY moist and flavorful. Sticky. Big hit. We added pecans. In other bakings, I've added walnuts. Both are fantastic. Bake muffins 16-19 minutes. Additional notes: I've made this using frozen and thawed bananas and it was perfect. |
[Name] Baked Chicken Reuben [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-10T14:49:00Z [Description] This is a great make-ahead dish from Marcia Adams of Fort Wayne, Indiana. It took the top $10000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/36/9/jHyu3PUZQU2B9Cbh1n0H_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/36/9/drwkMWgNS6OXduinUyKn_image.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "German", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "1/8", "1", "4", "1 1/4", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "salt", "ground black pepper", "sauerkraut", "swiss cheese", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 413.6 [FatContent] 26.6 [SaturatedFatContent] 6.7 [CholesterolContent] 106.2 [SodiumContent] 1245.1 [CarbohydrateContent] 12.1 [FiberContent] 2.8 [SugarContent] 9.6 [ProteinContent] 31.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees F. Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil. Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear]. Sprinkle with chopped parsley and serve. |
[Name] Country Chicken Hot-Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-02-10T14:50:00Z [Description] Make it as spicy or as mild as you wish. Nice presentation, changed to our tastes, originally from Tom Bridge - What's cooing Chicken [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "6", "2", "2", "2", "1", "1", "1", "2/3", "2", NA, NA] [RecipeIngredientParts] ["potatoes", "thyme", "rosemary", "bay leaves", "smoked bacon", "onion", "carrot", "stout beer", "dark beer", "butter", "salt", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 537.0 [FatContent] 21.2 [SaturatedFatContent] 8.7 [CholesterolContent] 54.9 [SodiumContent] 926.6 [CarbohydrateContent] 64.3 [FiberContent] 8.6 [SugarContent] 5.6 [ProteinContent] 20.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove skin from chicken quarters if desired. Arrange a layer of potato slices in the base of a wide casserole. Season with salt and cayenne, then add the thyme, rosemary and bay leaves. top with the chicken quarters, then sprinkle with the diced bacon, onion, and carrots. Season well with salt and cayenne and arrange remaining potato slices on top, overlapping slightly. Pour over the stout or beer, brush the potatoes with the melted butter, sprinkle with salt and cayenne and cover with lid. Bake in a preheated oven at 300 degrees for about 2 hours, uncovering for the last 30 minutes to allow fhe potatoes to brown. Serve hot. |
[Name] Cauliflower- Cheese Bake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-10T14:50:00Z [Description] Make and share this Cauliflower- Cheese Bake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/37/1/picPnGKns.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3/4", NA, "1/2"] [RecipeIngredientParts] ["cauliflower", "milk", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 166.6 [FatContent] 8.4 [SaturatedFatContent] 4.2 [CholesterolContent] 23.3 [SodiumContent] 455.3 [CarbohydrateContent] 16.1 [FiberContent] 2.7 [SugarContent] 3.2 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Steam cauliflower for 10 minutes. Place in shallow baking pan. Blend soup, milk and cheese. Add salt and pepper to taste. Pour over cauliflower. Top with breadcrumbs. Bake at 350* for 30 minutes. |
[Name] Irish Coffee Muffins [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-10T14:50:00Z [Description] Make and share this Irish Coffee Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/37/2/picY8fUQ5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/37/2/picXsKQsU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/37/2/picGgupvu.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "European", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/3", "1", "2", "2", NA, "1", "8"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "instant coffee granules", "milk", "egg", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 177.0 [FatContent] 8.3 [SaturatedFatContent] 5.0 [CholesterolContent] 38.0 [SodiumContent] 218.3 [CarbohydrateContent] 22.0 [FiberContent] 0.6 [SugarContent] 6.0 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 12 Muffins [RecipeInstructions] ["Line 12 muffin-tin cups with paper liners.", "Preheat oven to 375.", "In a bowl, combine flour, baking powder, salt and sugar.", "Stir well.", "In a 1-cup measure, dissolve coffee granules in coffee liqueur and whiskey.", "Add enough milk to measure 1 cup.", "Whisk egg in a bowl with coffee-milk mixture.", "Whisk in melted butter.", "Gently stir liquid into dry ingredients just until moistened.", "Spoon into muffin tin.", "Bake at 375 for 25 minutes, or until the top springs back when gently touched." ] |
[Name] Braised Shallots and Squash Stew [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT47M [PrepTime] PT10M [TotalTime] PT57M [DatePublished] 2002-02-10T15:01:00Z [Description] Make and share this Braised Shallots and Squash Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Beans", "Vegetable", "Canadian", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "6", "2", "2", "4", "3", "1/2", "1/4", "1/4", "2", "1/4"] [RecipeIngredientParts] ["olive oil", "shallots", "garlic cloves", "all-purpose flour", "dried sage", "squash", "dry white wine", "salt", "pepper", "white kidney beans", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.3 [FatContent] 4.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 481.9 [CarbohydrateContent] 34.3 [FiberContent] 6.7 [SugarContent] 3.9 [ProteinContent] 9.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large Dutch oven, heat oil over medium heat, cook shallots and garlic until golden brown, about 7 minutes. Add flour and sage, cook stirring for 1 minute. Add squash, veggie stock, wine, salt and pepper, bring to boil. Cover and simmer over medium low heat or cover and cook in 350°F oven until squash is tender, about 30 minutes. Using potato masher, mash half of the beans. Add mashed and remaining whole beans to pan, cook, uncovered and stirring occasionally, until heated through and sauce is slightly thickened, 5 to 10 minutes. Stir in parsley. |
[Name] Dill Cheddar Bread [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-10T15:01:00Z [Description] Make and share this Dill Cheddar Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Grains", "Cheese", "High In...", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 3/4", "5", "1/2", "1/2", "1/3", "1", "1 1/2", "2"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "dill weed", "butter", "cheese", "milk", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 298.3 [FatContent] 13.2 [SaturatedFatContent] 7.9 [CholesterolContent] 68.2 [SodiumContent] 540.1 [CarbohydrateContent] 33.7 [FiberContent] 1.1 [SugarContent] 0.2 [ProteinContent] 10.8 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Mix flour, baking powder, salt and dill. Cut butter into mixture until mixture resembles coarse crumbs. Stir in cheese. Add milk and eggs until moistened. Spoon mixture into greased and floured 9X5 loaf pan. Bake at 375 for 1 hour. Remove from pan immediately. |
[Name] Moving Day Beef [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT12H [PrepTime] PT10M [TotalTime] PT12H10M [DatePublished] 2002-02-10T15:01:00Z [Description] This is wonderful for a cold winter day. It is very good. It is easy to prepare but does take a while to cook but the results are great. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Meat", "Southwestern U.S.", "Spring", "Summer", "Winter", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["beef stew meat", "red wine", "water", "dill weed"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 516.7 [FatContent] 36.7 [SaturatedFatContent] 14.5 [CholesterolContent] 147.8 [SodiumContent] 482.9 [CarbohydrateContent] 3.3 [FiberContent] 0.3 [SugarContent] 1.1 [ProteinContent] 38.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in a crockpot. Cook on low for 10 to 12 hours. Serve over rice. |
[Name] Captain's Casserole [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-10T15:01:00Z [Description] Make and share this Captain's Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Rice", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/3", "1/2", "1/2", "16", "1", "1/2", "2", "1", "1/2", "2/3", "1"] [RecipeIngredientParts] ["rice", "oregano", "pepper", "diced tomatoes", "water", "onion", "tuna", "milk", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.7 [FatContent] 7.2 [SaturatedFatContent] 4.0 [CholesterolContent] 20.2 [SodiumContent] 650.8 [CarbohydrateContent] 45.8 [FiberContent] 2.0 [SugarContent] 4.6 [ProteinContent] 8.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine rice, oregano and pepper in 1 1/2 qt greased casserole. Stir tomato juice and water into rice. Stir in tomatoes, onion and tuna. Mix soup, milk, and cheese. Heat until smooth. Pour over tuna. Top with potato chip crumbs. Bake at 375* for 20 minutes. |
[Name] Ham'n Cheese Supper Bread [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-10T15:01:00Z [Description] Make and share this Ham'n Cheese Supper Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pork", "Cheese", "Meat", "Kid Friendly", "Spring", "Summer", "Winter", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "2", "2/3", "2", "1/2", "1 1/2", "2", "3"] [RecipeIngredientParts] ["Bisquick", "ham", "eggs", "milk", "prepared mustard", "cheese", "sesame seeds", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 274.9 [FatContent] 17.3 [SaturatedFatContent] 7.2 [CholesterolContent] 72.4 [SodiumContent] 732.1 [CarbohydrateContent] 19.1 [FiberContent] 0.9 [SugarContent] 3.4 [ProteinContent] 10.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375. Pam 10 inch pie plate. Mix baking mix, ham, onion, eggs, milk, oil, mustard and 3/4 cups cheese. Spread in pie plate. Sprinkle with rest of cheese and the sesame seed. Pour butter over top. Bake 35-40 minutes. Serve immediately. |
[Name] Cheese and Bean Burritos [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-10T15:01:00Z [Description] Make and share this Cheese and Bean Burritos recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Beans", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["7", "32", "4", "1/2", "1/2", "8"] [RecipeIngredientParts] ["flour tortillas", "vegetarian refried beans", "Refried Beans", "green chilies", "cumin", "garlic powder", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 356.7 [FatContent] 16.2 [SaturatedFatContent] 8.2 [CholesterolContent] 34.0 [SodiumContent] 647.9 [CarbohydrateContent] 38.1 [FiberContent] 2.5 [SugarContent] 2.4 [ProteinContent] 14.3 [RecipeServings] 7.0 [RecipeYield] 7 burritos [RecipeInstructions] Preheat oven to 400°F (205°C]. Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl. Spoon approximately 4 ounces bean filling into the center of each tortilla and top with about one tablespoon of cheese. Fold in ends and then sides. Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray. Bake for 20–25 minutes until golden brown. |
[Name] Sour Cream Chocolate Chip Cookies [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-02-10T15:07:00Z [Description] Make and share this Sour Cream Chocolate Chip Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/37/9/picOkoMOk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/37/9/picUqEwHO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/37/9/pic5no3M1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/37/9/pic5s9c4p.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "< 60 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/2", "1", "3", "1/2", "1/4", "3/4"] [RecipeIngredientParts] ["flour", "granulated sugar", "baking powder", "salt", "egg", "sour cream", "milk", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 207.0 [FatContent] 10.1 [SaturatedFatContent] 3.7 [CholesterolContent] 20.8 [SodiumContent] 175.8 [CarbohydrateContent] 27.9 [FiberContent] 1.0 [SugarContent] 14.4 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven at 350 degrees. Sift flour, sugar, baking powder and salt together. Beat egg. Add sour cream and add to the flour mixture. Add the milk, oil, and chocolate chips stir and pour into greased or lined muffin pans 2/3 full. Cook time is about 15-20 minutes or until muffins spring back when touched. This recipe is for standard muffin tins. |
[Name] Bread Machine White Bread [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2002-02-10T15:08:00Z [Description] A nice loaf of white bread-I make one every other day. The onion soup mix is a nice option for a savory loaf. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/38/0/picRIkzCP.jpg" [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Bread Machine", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "1 1/2", "3", "2", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "white sugar", "shortening", "butter", "water", "instant yeast"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 173.4 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 350.7 [CarbohydrateContent] 34.9 [FiberContent] 1.3 [SugarContent] 1.4 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Place all ingredients in the Bread Machine Bowl except yeast, which you place in the yeast hopper. Press start and walk away until it beeps, which will be 4 hours. |
[Name] Oyster-Stuffed Tomatoes (or Mussels-Stuffed Tomatoes) [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-10T15:09:00Z [Description] Make and share this Oyster-Stuffed Tomatoes (or Mussels-Stuffed Tomatoes) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Christmas", "Thanksgiving", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Oysters", "Easy"] [RecipeIngredientQuantities] ["1", "24 -48"] [RecipeIngredientParts] "cherry tomatoes" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 27.2 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 7.2 [SodiumContent] 34.2 [CarbohydrateContent] 4.0 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 24-48 little yummy goodies [RecipeInstructions] Drain smoked oysters and/or smoked mussels well and place on paper towels. Slit the tops of each cherry tomato and place an oyster or a mussel inside the slit. Oysters will peek out the top of the tomatoes. If the oysters are too large, cut them in half. If the mussels are very small, you may need 2 mussels per tomato. Arrange on a platter and serve. |
[Name] Southwestern Bread Pudding [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-10T15:10:00Z [Description] Spicy bread pudding can be served as an entree, side dish for fish, poultry,or meat. It can also be served for brunch or a lunch on its own. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Southwestern U.S.", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "1 1/2", "1/4", "1/4", "1", "3", "1", "2", "1", "1/4", "1/4", "1/4", "4"] [RecipeIngredientParts] ["fresh cilantro", "green onion", "onion", "garlic cloves", "diced green chilies", "corn kernels", "ground cumin", "salt", "fresh ground black pepper", "reduced-fat monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.0 [FatContent] 1.9 [SaturatedFatContent] 0.9 [CholesterolContent] 4.0 [SodiumContent] 439.9 [CarbohydrateContent] 17.9 [FiberContent] 2.3 [SugarContent] 1.6 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F. Spray a 2-quart casserole with non-stick vegetable spray and set aside. Combine the bread, stock, cilantro, and green onions in a large bowl and mix well. Set aside. Combine the onion and garlic in a medium-size nonstick saucepan and cook, covered, over low heat, adding a little water if necessary to prevent scorching, until the onion is translucent, about 10 minutes. Add the chilies, tomato bits, corn, cumin, salt and pepper and mix well. Cook, uncovered stirring frequently for 5 minutes. Remove from the heat and add the bread mixture. Add the cheese to the bowl and mix all the ingredients together. Spoon the mixture into the prepared casserole and bake until the top is a golden brown, about 45 minutes. |
[Name] Amazing Chicken Stuffed Shells [AuthorId] 27395 [AuthorName] Manda [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-11T09:38:00Z [Description] Easy, quick, and inexpensive. Great way to use leftover, cooked chicken. Serve with sauce spooned over top and a sprinkle of parsley (looks pretty). Cook time includes time to cook shells. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/38/3/picNmUYlg.jpg" [RecipeCategory] Chicken [Keywords] ["Pasta Shells", "Poultry", "Meat", "Kid Friendly", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/2", "20", "1/4", "1/4", "1"] [RecipeIngredientParts] ["chicken", "mayonnaise", "water", "jumbo pasta shells", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 46.2 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 1.6 [SodiumContent] 266.6 [CarbohydrateContent] 7.3 [FiberContent] 0.2 [SugarContent] 0.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 20 shells [RecipeInstructions] Preheat oven to 350 degrees. Prepare shells according to package directions and cool. Prepare stuffing according to package. In large bowl, combine prepared stuffing, chicken, mayonnaise, salt, pepper, and Mrs. Dash. Set aside. Lightly coat 9x13-inch pan with cooking spray. Stuff each shell with a large spoonful of chicken mixture and place in pan. Mix soup with water in separate bowl. Pour over filled shells. Loosely cover with aluminum foil and bake 45 minutes. Serve hot. |
[Name] Itasca Punch [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-11T09:38:00Z [Description] Don't let the name throw you. This is a delicious punch for birthday parties, Christmas, family gatherings, etc. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Kid Friendly", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 3/4", "1", "3", "1", "1"] [RecipeIngredientParts] ["sugar", "water", "ginger ale"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 190.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 140.9 [CarbohydrateContent] 52.0 [FiberContent] 0.1 [SugarContent] 24.8 [ProteinContent] 2.3 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Mix first six ingredients together. Add ginger ale just before serving! |
[Name] Snowman's Balls [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Snowman's Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Vegan", "< 30 Mins", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["graham cracker crumbs", "icing sugar", "rum", "brandy", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2339.0 [FatContent] 92.7 [SaturatedFatContent] 12.6 [CholesterolContent] 0.0 [SodiumContent] 1921.2 [CarbohydrateContent] 321.7 [FiberContent] 20.2 [SugarContent] 189.0 [ProteinContent] 40.2 [RecipeServings] nan [RecipeYield] 1 Lot of balls [RecipeInstructions] Mix all ingredients together except coconut together until firm. Form into 1\" balls and roll in coconut. |
[Name] Tropical Red Beans [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-11T09:38:00Z [Description] During one of our trips to the Caribbean, I had this delightful bean dish and fell in love with the flavor. I was not able to get the recipe from the Chef, so I experimented until I developed this very tasty combination that is very easy and quick to make. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Caribbean", "< 30 Mins"] [RecipeIngredientQuantities] ["28", "38", "14", "1/2", "2", "3", "1/2"] [RecipeIngredientParts] ["canned plum tomatoes", "canned red kidney beans", "unsweetened coconut milk", "fresh parsley", "green chili peppers", "fresh lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 258.4 [FatContent] 11.8 [SaturatedFatContent] 10.0 [CholesterolContent] 0.0 [SodiumContent] 617.8 [CarbohydrateContent] 31.3 [FiberContent] 10.5 [SugarContent] 3.0 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove stem ends from tomatoes and discard. Add tomatoes (including liquid] to a medium size saucepan or cooking pot. Mash tomatoes with a potato masher. Add kidney beans (including liquid], coconut milk, chopped parsley, chopped green chili peppers, lemon juice and bring to boil on medium heat. Reduce heat to medium-high and cook for about 5 minutes or until beans are softened. Add instant potato flakes, stir well and continue to cook for another 3 minutes on medium-high heat. Adjust seasonings to taste. For a spicier dish, add some cayenne pepper to suit your taste. |
[Name] Skillet Cornbread II [AuthorId] 26278 [AuthorName] Aroostook [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-11T09:38:00Z [Description] The oldtimers in Maine call their cast iron fry pans, "spiders". But thought naming this recipe "Spider Cornbread" might scare ya'! =0 =) [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "High In...", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["vegetable shortening", "baking powder", "cornmeal", "flour", "sugar", "salt", "milk", "egg"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 280.6 [FatContent] 11.8 [SaturatedFatContent] 3.8 [CholesterolContent] 40.9 [SodiumContent] 414.5 [CarbohydrateContent] 38.2 [FiberContent] 2.0 [SugarContent] 4.5 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 F degrees. Melt shortening over medium heat in a 10 inch cast iron fry pan for 3 minutes. Mix dry ingredients in a bowl. Add milk and egg. Mix well. Quickly stir in hot melted shortening to batter. Pour batter into hot skillet. Bake in hot oven for 20-25 minutes. Turn out on clean tea towel and serve. |
[Name] New England Boiled Dinner [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this New England Boiled Dinner recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/38/8/picuIorrM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/38/8/pict4L6Fs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/38/8/piccimyPq.jpg"] [RecipeCategory] Meat [Keywords] ["European", "Weeknight", "St. Patrick's Day", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "6", "4", "3", "3", "2", "1"] [RecipeIngredientParts] ["corned beef brisket", "onions", "potatoes", "carrots", "parsnips", "cabbage"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 889.7 [FatContent] 50.8 [SaturatedFatContent] 16.9 [CholesterolContent] 259.2 [SodiumContent] 3078.3 [CarbohydrateContent] 52.9 [FiberContent] 11.4 [SugarContent] 16.5 [ProteinContent] 55.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place meat in dutch oven. Add spices from pkg if desired. Add water to cover meat. Bring to a boil, reduce heat and simmer, covered 2 hours. Add all vegetables EXCEPT cabbage. Cover, return to boiling. Reduce heat and simmer 15 minutes. Add cabbage. Cover; cook for 20 minutes more. Season with salt and pepper. |
[Name] Leek and Salmon Quiche [AuthorId] 30609 [AuthorName] Laura Brooks [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2002-02-11T09:38:00Z [Description] I adapted this from a recipe I found in an old Reader's Digest magazine. It's good served cold as picnic food, or warm as a meal with salad or vegetables. You can sprinkle it with grated cheese if you like. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Weeknight", "Brunch", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "90", "1", "1", "60", "2", "1", "3", "3/4", NA, "1"] [RecipeIngredientParts] ["plain flour", "salt", "butter", "water", "butter", "leeks", "smoked salmon", "eggs", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 724.8 [FatContent] 51.7 [SaturatedFatContent] 29.9 [CholesterolContent] 347.8 [SodiumContent] 744.5 [CarbohydrateContent] 43.8 [FiberContent] 2.1 [SugarContent] 2.2 [ProteinContent] 21.7 [RecipeServings] nan [RecipeYield] 1 quiche [RecipeInstructions] Sift the flour and salt into a bowl. Rub in the butter, until the mixture resembles fine breadcrumbs. Add the egg yolk and the water, keep kneading until the dough gathers into a ball. Turn onto a lightly floured surface and continue to knead. Chill in the fridge for about 10- 15 minutes. Roll out the pastry, and use it to line a quiche dish (about 20-25cms]. Cover with baking paper, and fill with rice or beans, or pie weights. Bake blind for 7- 10 mins at 190 degrees C. Melt the butter in a frying pan, then fry the leeks until softened, but not browned (about 3 mins]. Drain the salmon, and remove the bones. You can remove the skin also, but I usually leave it on. Beat eggs with cream, season with salt and pepper. Remove the rice or weights from the quiche crust and scatter the leeks over the bottom. top with the salmon. Evenly pour over the eggs and cream. Slice the tomato into rounds and spread evenly over the top of the quiche (Sprinkle with grated cheese if you like]. Bake in a 180 degree C. oven for 35- 40 mins, or until the quiche is golden-brown, and it is not runny when the centre is tested with the point of a knife. |
[Name] Cornish Game Hens stuffed with sweet potatoes [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Cornish Game Hens stuffed with sweet potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Vegetable", "Meat", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "1/2", "2", "1/4", "1", NA] [RecipeIngredientParts] ["sweet potatoes", "pecans", "eggs", "ginger", "nutmeg", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.3 [FatContent] 31.6 [SaturatedFatContent] 7.6 [CholesterolContent] 238.8 [SodiumContent] 153.3 [CarbohydrateContent] 18.9 [FiberContent] 3.5 [SugarContent] 4.1 [ProteinContent] 32.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pat the game hens dry. Mix all other ingredients together to form a stuffing. Fill each bird and place on an oiled roasting rack Bake at 375F for about 1 hour. Split the birds down the middle and serve a half to each guest. |
[Name] Vallie's Rum & Pepsi [AuthorId] 30849 [AuthorName] Vallie [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Vallie's Rum & Pepsi recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/39/1/picWGlRKO.jpg" [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Beginner Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["4", "4"] [RecipeIngredientParts] "Bacardi light rum" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 969.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 11.7 [FiberContent] 0.0 [SugarContent] 11.0 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix in a glass, your rum, then your VERY cold pepsi. (put it in the freezer for an hour if you're worried about how cold, but NOT the whole can, okay?] Garnish with your cute lil black stir straw, then add your tiki umbrella, and you have one POWERFUL tiki rumnpep! Special warning: If you don't drink very often, don't drink this, or you'll regret you ever did. Only the strong and highly tolerant can handle this one. For garnish: 1 cute lil umbrella garnish, 1 black stir straw. |
[Name] Crock Pot Gold and Green Banana Squash Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Crock Pot Gold and Green Banana Squash Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Weeknight", "Small Appliance"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "1/4", "1/8", "1", NA, NA] [RecipeIngredientParts] ["green apple", "orange", "chicken broth", "salt", "black pepper", "fresh thyme", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.9 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 548.3 [CarbohydrateContent] 7.4 [FiberContent] 1.3 [SugarContent] 5.6 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine squash, leek, apple, orange, broth, salt, pepper and thyme in slow cooker. Cover and cook on low about 6 hours or until veggies are tender. Puree soup mixture, in batches, in a blender or food processor. Add hot sauce if desired. Ladle soup into bowls and sprinkle with chopped chives. |
[Name] Chocolate Mountain Bar Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Chocolate Mountain Bar Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1/2 - 1", "1", "4", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["sugar", "powdered milk", "water", "butter", "vanilla", "quick oats", "peanut butter", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 8321.7 [FatContent] 374.9 [SaturatedFatContent] 155.8 [CholesterolContent] 275.1 [SodiumContent] 2598.4 [CarbohydrateContent] 1149.6 [FiberContent] 76.8 [SugarContent] 858.8 [ProteinContent] 172.2 [RecipeServings] nan [RecipeYield] 1 11 x 7 pan [RecipeInstructions] Butter 11 x 7 baking pan. Mix first 5 ingredients in saucepan. Bring to a boil. Remove from heat and add remaining ingredients. Pour into buttered pan. Smooth with back of a spoon. Chill for at least 4 hours. Cut into bars. |
[Name] Luscious Chocolate Butter [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Luscious Chocolate Butter recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/39/4/picC8IXoU.jpg" [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Kid Friendly", "Kosher", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/4"] [RecipeIngredientParts] "butter" [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 126.9 [FatContent] 13.1 [SaturatedFatContent] 8.2 [CholesterolContent] 30.5 [SodiumContent] 82.3 [CarbohydrateContent] 3.3 [FiberContent] 0.3 [SugarContent] 2.9 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut butter into chunks and place in bowl of food processor. Add melted chocolate chips to bowl as well. Process until smooth, about 30 seconds. Place mixture in a small container, cover, and refrigerate until ready to use; bring back to room temperature (makes it easier to spread] before serving if you wish. |
[Name] Vegetarian Apple Stir-Fry [AuthorId] 18308 [AuthorName] Casie [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-11T09:38:00Z [Description] It seems strange at first but try it. My family was so used to eating steak every night that they were scared to try it, but they love it. It's a nice healthy change. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/39/5/01478565243.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/39/5/picPNoYrj.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Apple", "Fruit", "Vegetable", "Vegan", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/3", "2", "1", "2", NA] [RecipeIngredientParts] ["granny smith apples", "carrot", "snow peas", "canola oil", "basil", "cooked brown rice", "soy sauce"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 705.2 [FatContent] 35.0 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 357.5 [CarbohydrateContent] 89.0 [FiberContent] 14.0 [SugarContent] 25.5 [ProteinContent] 16.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start steaming your brown rice ahead of time. Heat canola oil in frying pan on medium heat. Add carrots peanuts and basil stirring frequently for 5 minutes. Add snow peas and cook for another 5 minutes stirring frequently. Add apples and stir. Top rice with mixture. Add soy sauce if you prefer (I don't but my boyfriend does]. |
[Name] Asparagus With Fresh Tomato Yogurt Sauce [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-11T09:38:00Z [Description] Looks as great as it tastes! A wonderful combination of flavors. Simple, quick and easy. Photo was shows recipe made with "grilled" asparagus. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/39/6/picPKV3pT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/39/6/pice10tcv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/39/6/picPLDmsr.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["asparagus", "plain yogurt", "mayonnaise", "lemon juice", "diced tomato", "salt", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 47.5 [FatContent] 0.8 [SaturatedFatContent] 0.4 [CholesterolContent] 1.8 [SodiumContent] 29.0 [CarbohydrateContent] 8.2 [FiberContent] 3.4 [SugarContent] 3.5 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut asparagus in 2 or 3 pieces. Cook in boiling salted water until just tender but still bright green* (Tip- Watch the cut surface. When the white center changes from opaque to translucent, check for doneness] Drain and rinse with cold water to stop the cooking process. Pat dry with paper towels. While asparagus is cooking, combine the yogurt, mayonnaise, lemon juice, tomatoes, salt and fresh ground pepper. Place the asparagus on a flat plate and spoon the sauce across the center. Serve at room temperature. |
[Name] Southern Sweet Potatoes [AuthorId] 3288 [AuthorName] TishT [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Southern Sweet Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/39/7/picx5TROH.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Healthy", "Christmas", "Thanksgiving", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "5", "1/2 - 1"] [RecipeIngredientParts] ["sweet potatoes", "water", "white sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 669.3 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 135.6 [CarbohydrateContent] 144.6 [FiberContent] 2.9 [SugarContent] 129.0 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse the potato slices in ample water and drain. Place in a 2 qt covered saucepan and add the water, sugar, and butter. Cover and simmer until very tender, about 30 minutes. Do not stir during the cooking process. |
[Name] Pineapple Salad [AuthorId] 26278 [AuthorName] Aroostook [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Pineapple Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "10", "1", "1", "1", "1"] [RecipeIngredientParts] ["hot water", "cream cheese", "crushed pineapple", "pimento strips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.4 [FatContent] 15.4 [SaturatedFatContent] 9.7 [CholesterolContent] 49.2 [SodiumContent] 195.5 [CarbohydrateContent] 15.9 [FiberContent] 0.3 [SugarContent] 13.5 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make jello using quick set directions. Break cream cheese into sm. pieces and blend into jello until smooth. Add crushed drained canned pineapple and pimento pieces. Fold in whipped cream. Let set for 15 minutes and stir again. Chill in fridge until set. |
[Name] Kadlai Urundai (Sweet Peanut-Crunch Balls) [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-11T09:38:00Z [Description] Jaggery (also known as unrefined sugar) was originally rather hard to find outside India, but I think you should be able to find it in large supermarkets elsewhere today. Don't substitute jaggery with anything though; it forms the essence of this easy sweet that's native to Kerala, South India. Enjoy! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Asian", "Indian", "Vegan", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["250", "300", "1/4"] [RecipeIngredientParts] ["peanuts", "jaggery", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.8 [FatContent] 12.2 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 4.6 [CarbohydrateContent] 34.0 [FiberContent] 2.1 [SugarContent] 31.0 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 10 balls [RecipeInstructions] ["Place the roasted and shelled peanuts in a large bowl.", "In a frying fan on a high flame, heat the jaggery and water together, stirring continuously.", "Once the molten jaggery becomes\"stringy\" (Test this by dropping 1/4 tsp of the mixture into a cup of water; you should be able to make a ball out of it with your fingers], pour it over the peanuts.", "Mix well immediately.", "When partially cooled (cool enough to handle!], make walnut sized balls.", "Cool completely in a tray and store in an airtight tin." ] |
[Name] Cherry Pudding [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Cherry Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "2", "1", "3/4"] [RecipeIngredientParts] ["margarine", "flour", "sugar", "milk", "baking powder", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 490.8 [FatContent] 16.9 [SaturatedFatContent] 3.6 [CholesterolContent] 5.7 [SodiumContent] 323.9 [CarbohydrateContent] 83.4 [FiberContent] 1.4 [SugarContent] 64.1 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In 11x7 baking pan, melt margarine. Mix flour, 1 cup sugar, milk and baking powder. Pour over margarine. Do not stir. Pour pie cherries, with juice, over the flour mixture. Do not stir. Sprinkle with 3/4 cup sugar. Bake at 325* for 55 minutes. |
[Name] Beef Enchilada Casserole [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-02-11T09:38:00Z [Description] This wonderful dish can easily be made ahead and frozen, so don't let the large number of servings frighten you. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Fruit", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Oven", "Freezer", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "4", "1 1/2", "1", "1/4", "12", "6", "24"] [RecipeIngredientParts] ["chili sauce", "all-purpose flour", "low-sodium tomato puree", "mild chili powder", "hot chili powder", "lean ground beef", "6-inch tortillas", "sharp cheddar cheese", "monterey jack pepper cheese", "black olives"] [AggregatedRating] 1.5 [ReviewCount] 2.0 [Calories] 552.5 [FatContent] 20.9 [SaturatedFatContent] 7.6 [CholesterolContent] 42.4 [SodiumContent] 1227.4 [CarbohydrateContent] 70.0 [FiberContent] 9.6 [SugarContent] 5.7 [ProteinContent] 23.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] To make the enchilada sauce, in a medium saucepan, stir the flour and ¼ cup of the chili sauce together until flour is dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring the mixture to a boil over medium-high heat, stirring occasionally, and then cook, stirring constantly, for about 2 minutes, until slightly thickened. Remove from heat and let cool. Meanwhile, place large nonstick skillet over medium-high heat and add the beef. Cook, stirring to break up meat, for about 4-5 minutes, until beef is no longer pink, and then stir in the onion flakes. Remove from heat; set aside. Preheat oven to 375F degrees. Spray a 13<U+0094> x 9\" casserole with nonstick cooking spray. Spread 4 oz. of the cooled sauce over bottom of prepared casserole. Dip 12 tortilla quarters into the remaining sauce, and arrange evenly in casserole. Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives. Top evenly with ½ cup of the sauce. Repeat the layers 2 more times. Dip the remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole. Top evenly with the remaining cheese, olives and sauce. Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes. |
[Name] Egg Replacer [AuthorId] 25483 [AuthorName] pollen [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2002-02-11T09:38:00Z [Description] This is what I use instead of eggs in recipes for cookies and breads and stuff. It works pretty well at holding things together, and yet it is cheaper than eggs. This makes one egg worth. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "5"] [RecipeIngredientParts] ["flax seed", "water"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 55.0 [FatContent] 4.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 5.3 [CarbohydrateContent] 3.0 [FiberContent] 2.8 [SugarContent] 0.2 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 1 egg [RecipeInstructions] Grind up the flax seeds in the blender until they are pretty fine (you don't have to do this, but they are less noticable this way]. Mix the seeds and the water and cook on the stove until it gets all jelly-like. Remove from heat and let cool before using in cookies, muffins, breads, etc. |
[Name] Crock Pot Curried Lentil-Leek Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT7H [PrepTime] PT5M [TotalTime] PT7H5M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Crock Pot Curried Lentil-Leek Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Vegetable", "Low Cholesterol", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "2", "1/4", "1/8", "1", "2"] [RecipeIngredientParts] ["dry lentils", "crushed tomatoes", "curry powder", "fresh basil", "salt", "black pepper", "leek", "chicken broth", "vegetable broth"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 161.1 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 727.2 [CarbohydrateContent] 27.0 [FiberContent] 10.2 [SugarContent] 1.5 [ProteinContent] 11.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a slow cooker. Cover and cook on low for 6 1/2 to 7 hours or until lentils are tender Serve. For Vegetarian use vegetable broth. |
[Name] Apple Stuffed Pork Roast [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2002-02-11T09:38:00Z [Description] This is an adopted recipe. Winnipeg *Mel* served this to us and I thought it was great so when it came up for adoption, I snagged it. Original introduction>>> "Delicious Apple Stuffed Pork Roast. Pretty simple too." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/40/4/pic2Di8Tp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/40/4/picPQ85E3.jpg"] [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "2", "1/2", NA, "1", "1/2"] [RecipeIngredientParts] ["boneless pork loin", "apples", "raisins", "craisins", "prepared stuffing", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 717.2 [FatContent] 34.5 [SaturatedFatContent] 11.9 [CholesterolContent] 171.5 [SodiumContent] 148.3 [CarbohydrateContent] 46.3 [FiberContent] 1.9 [SugarContent] 40.9 [ProteinContent] 54.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] With a knife sharpener, poke a hole through the roast to make a tunnel. Then take a knife and cut through until the hole is wide enough to stuff. In a large bowl, mix together apple juice and brown sugar. Place roast in bowl and turn a few times. Let sit in fridge fat side up for about an hour. In the meantime, peel and dice apples. Start making stuffing, adding apples and raisins before adding the stuffing mix so they get soft. Let apple stuffing cool while the pork in in the fridge. Preheat oven to 350°F . Line a roasting pan with heavy duty foil. Remove pork from fridge and Pour some of the marinade into the foil lined pan. Just enough to coat the bottom. Discard the rest. Start stuffing the roast. It's easiest to use your hands. Make sure you stuff it way down so you don't forget the middle. Bake about 20 minutes per pound - 170 degrees using a meat thermometer. Remove from oven and let stand 10 minutes. Carve 1 1/2 inches wide. |
[Name] Peanut Butter Corn Muffins [AuthorId] 3288 [AuthorName] TishT [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Peanut Butter Corn Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/40/5/picemyczI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/40/5/picDKlQ96.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Vegetable", "Nuts", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "4", "1", "2", "1 1/4", "1/4", NA] [RecipeIngredientParts] ["flour", "cornmeal", "baking powder", "salt", "eggs", "milk", "crunchy peanut butter"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 1837.1 [FatContent] 83.1 [SaturatedFatContent] 18.2 [CholesterolContent] 465.7 [SodiumContent] 4133.2 [CarbohydrateContent] 231.6 [FiberContent] 15.9 [SugarContent] 2.2 [ProteinContent] 47.1 [RecipeServings] nan [RecipeYield] 1 Depends on the size of tin used [RecipeInstructions] Preheat oven to 400F. Grease muffin tins. Place all dry ingredients in a mixing bowl and mix up with an electric mixer. Add the liquids and mix smooth. Place 2 tablespoons of batter in the bottom of each of the greased muffin cups. Add 1 tablespoon of crunchy style peanut butter. Add the remaining bit of batter and bake for approx. 25 minutes or until a tooth pick comes out clean. |
[Name] Gringo Chicken [AuthorId] 30871 [AuthorName] SuePA [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-11T09:38:00Z [Description] I got this long ago from a friend, who got her from her mother, who got it from a firend ... A long time favorite! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "3", "1", "1", "10", "12", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "onion", "garlic", "red bell peppers", "green bell pepper", "margarine", "Rotel tomatoes & chilies", "chicken broth", "6-inch corn tortillas", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1324.8 [FatContent] 81.2 [SaturatedFatContent] 34.0 [CholesterolContent] 319.3 [SodiumContent] 2141.0 [CarbohydrateContent] 40.1 [FiberContent] 4.7 [SugarContent] 4.8 [ProteinContent] 106.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook chicken breasts in microwave until done.", "Cut meat into chunks.", "Set aside.", "Saute onions, garlic, and pepper in margarine over mediuom heat until limp.", "Mix together the canned ingredients and chicken broth.", "Add sauteed ingredients.", "Mix well.", "Tear tortillas into fourths.", "Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.", "Cover with half of the soup mixture, then half of the chicken, and half of the cheese.", "Repeat.", "Bake at 350 for 20-30 minutes, until bubbly." ] |
[Name] Mexican Baked Beans [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT12M [TotalTime] PT57M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Mexican Baked Beans recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/40/7/picQddCzK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/40/7/picRsX7wf.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "4", "2", "2", "3", "1 1/2", "1", "3/4", "1/8 - 1/4", "1"] [RecipeIngredientParts] ["canned pinto beans", "low-sodium tomato sauce", "sweet onions", "beer", "molasses", "dry mustard", "reduced-sodium Worcestershire sauce", "red pepper flakes", "fresh cilantro"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 121.3 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 176.6 [CarbohydrateContent] 24.4 [FiberContent] 3.5 [SugarContent] 10.4 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. In a large bowl, combine beans, tomato sauce, onion, beer, molasses, mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix well. Transfer to a 1-quart casserole dish and bake 45-50 minutes, until most of the liquid is absorbed. Remove from oven; stir in cilantro and serve. |
[Name] Meatballs w/ Strawberry Jelly Sauce [AuthorId] 30849 [AuthorName] Vallie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-11T09:38:00Z [Description] I actually made meatballs for the first time once, then found I had no prego! SO I used strawberry jelly instead. What I was thinking, I have no idea, but I'm glad I was THAT hungry or I would never have known how good it is! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Strawberry", "Berries", "Fruit", "Meat", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 748.3 [FatContent] 17.8 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 237.8 [CarbohydrateContent] 127.3 [FiberContent] 2.3 [SugarContent] 87.0 [ProteinContent] 24.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make the meatballs------------. First,'knead' the ground beef with your fist (this makes it more likely to form a ball, and less likely to come undone once it is so]. Next, in a large bowl or on a cutting board, mix together, ground beef, bread crumbs, egg white (or whole egg, whatever!], and garlic flavor of your choice. Again, knead this and mix around to distribute ingredients as evenly as possible. (This will be messy, trust me! But it's gonna be good] Ok, now, get out your favorite lil (or big] skillet, put those meatballs on there and cook those babys til they're a nice dark brown color (or they'll be red on the inside] Once you're done, take'em out, place them on a paper towel or two, cuz they'll be greasy! Lastly, put that jelly in a nice lil microwaveable dishy thingy, and heat it up just enough so it's not jelly anymore, and warm, but not too hot. Then dip those suckers til they're darn near covered and eat em up good! Hope you like. |
[Name] Pain Perdu [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-11T09:38:00Z [Description] This is from Pookie's Bed 'N Breakfast. It's a nice french toast. you need to do the first few steps the night before so you can "marinate" the bread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/40/9/KnIrtltDQ0qVwOGOdTRg_Toasts%20Perdu%20au%20Oeufs%20Canadien_5215.jpg" [RecipeCategory] Breakfast [Keywords] ["European", "Kid Friendly", "Winter", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1/3", "1/3", "1/2", "1", "1", "1/4", "1/3"] [RecipeIngredientParts] ["eggs", "milk", "marmalade", "brandy", "heavy cream", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 867.1 [FatContent] 35.0 [SaturatedFatContent] 18.8 [CholesterolContent] 310.1 [SodiumContent] 859.4 [CarbohydrateContent] 114.8 [FiberContent] 4.0 [SugarContent] 46.9 [ProteinContent] 22.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix eggs, milk, sugar, marmalade, orange juice concentrate and brandy in a large bowl with an electric mixer Cut bread into 1\" thick slices and dip into the custard mixture. Place the pieces in a flat pan 1. 5-2\" deep. Pour remaining custard mixture over the top. Cover with foil and refrigerate overnight, turning bread once. Spray electric skillet with non-stick cooking spray. Heat to 225-275F and cook bread for 30 minutes on each side. Serve with Orange Cream. Orange Cream. Beat ingredients together until thick. |
[Name] Crock Pot Mango Chicken With Ginger Curry Topping [AuthorId] 3288 [AuthorName] TishT [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Crock Pot Mango Chicken With Ginger Curry Topping recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/8", "1/4", "1/8", "2 1/2 - 3", "1/3", "1/4", "1/4", "1", "1/8"] [RecipeIngredientParts] ["mango", "fresh lemon juice", "honey", "garlic clove", "paprika", "salt", "black pepper", "chicken pieces", "plain low-fat yogurt", "curry powder", "gingerroot", "brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 290.9 [FatContent] 17.7 [SaturatedFatContent] 5.1 [CholesterolContent] 87.1 [SodiumContent] 188.3 [CarbohydrateContent] 10.1 [FiberContent] 0.8 [SugarContent] 8.8 [ProteinContent] 22.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Peel mango and remove flesh from seed and mash.", "Stir in lemon juice, honey, garlic, paprika, salt and pepper.", "Rinse and dry the chicken.", "Place chicken in slow cooker.", "Spoon mango mix over chicken.", "Cover and cook low for about 4 hours or until chicken is tender.", "While chicken cooks, make topping: Combine topping ingredients together in a small bowl and refrigerate.", "To serve, arrange chicken on serving dish and spoon mango drippings over chicken.", "Top each serving with a spoon of ginger curry topping." ] |
[Name] Crock Pot Roasted Chicken With Rosemary and Garlic [AuthorId] 3288 [AuthorName] TishT [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2002-02-11T09:38:00Z [Description] I have done this recipe in the oven and slow cooker. It has a wonderful fragrant smell as you come through the door. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/41/1/picm8BZcz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/41/1/picNTSwgB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/41/1/pic4qd5wJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/41/1/picme1R3y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/41/1/pichwl2xd.jpg" ] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "8", "4 -6"] [RecipeIngredientParts] ["roasting chickens", "fresh rosemary", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 424.9 [FatContent] 31.0 [SaturatedFatContent] 8.8 [CholesterolContent] 142.6 [SodiumContent] 133.2 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 33.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Clean and dry the chicken. Starting at the neck cavity, carefully loosen skin from the breast with you fingers. Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings. Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin. Make a small slit in skin on each wing. Insert a garlic piece and a rosemary sprig into each. Insert 2 garlic pieces and 2 rosemary sprigs in body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker. Cover and cook on low 6-7 hours or until juices are clear when thick part of chicken is pierced with a knife. Remove chicken from slow cooker and discard garlic and rosemary. Cut chicken and serve. |
[Name] Marvelous Muffins [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Marvelous Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "1/4", "1/2", "1", "3/4", "1/2", "2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "margarine", "sugar", "egg", "milk", "brown sugar", "flour", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 179.2 [FatContent] 5.0 [SaturatedFatContent] 2.9 [CholesterolContent] 27.8 [SodiumContent] 207.6 [CarbohydrateContent] 31.3 [FiberContent] 0.6 [SugarContent] 17.3 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix the flour, baking powder and salt in a large bowl. Stir well and make a well in the center of the mixture. In a small bowl combine the spice mix ingredients- stir well and set aside. In a separate bowl combine the butter, sugar and egg and beat well. Pour this mixture into the well of the flour mixture. Mix just until moist. Grease the muffin cups. Fill the muffin cups 1/3 full and then sprinkle spice mix over top. Spoon the rest of the batter over the filling to 2/3 full. Bake at 400 oven for 20-25 minutes. |
[Name] Lobster stew [AuthorId] 26278 [AuthorName] Aroostook [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2002-02-11T09:38:00Z [Description] I love my time on Henry's lobster boat out in Linakan Bay, Boothbay Harbor. This recipe is our family favorite. A nice rich stock makes it so. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lobster", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1", NA, "3", "3"] [RecipeIngredientParts] ["lobsters", "skinless chicken", "onion", "evaporated milk", "salted butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 273.8 [FatContent] 6.6 [SaturatedFatContent] 3.2 [CholesterolContent] 254.1 [SodiumContent] 787.0 [CarbohydrateContent] 2.7 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 48.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fill a large stew pot with 2 inches of boiling water. Cover and cook lobsters for 12-15 minutes. Remove meat from shell and set aside. Stock: Remove/rinse any red roe and tamale from bodies. Put lobster bodies and shells back into cooking water. Add onion, S&P, and chicken pieces. Over low heat reduce to 1/2 of original water level. Remove shells and chicken pieces. Strain stock. Pick fine meat from bodies and add to claw and tail meat. Add milk and butter to strained stock. Heat slowly. Add lobster meat. Taste and add more S& P if needed. |
[Name] Oatcakes [AuthorId] 30086 [AuthorName] Queen of Cups [CookTime] PT20M [PrepTime] PT2M [TotalTime] PT22M [DatePublished] 2002-02-11T09:38:00Z [Description] Wonderful sweet little oatcakes! My husband's mother made them for him as an occasional breakfast treat, but they're sweet enough to be dessert. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Scandinavian", "Scottish", "European", "Kid Friendly", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "2", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "quick-cooking oatmeal", "white corn syrup"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 155.9 [FatContent] 8.5 [SaturatedFatContent] 5.0 [CholesterolContent] 20.4 [SodiumContent] 59.5 [CarbohydrateContent] 18.7 [FiberContent] 1.3 [SugarContent] 6.3 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 12 oatcakes [RecipeInstructions] Melt the butter in a 10 inch skillet over medium heat. Stir in sugar with a wooden spoon. Let it bubble together for 20 seconds, taking care not to let it burn. Add oatmeal and stir over heat till it is golden brown. Remove from heat and stir in corn syrup. Pack mixture into 12 muffin tins, dividing equally. Refrigerate at least 3 hours, or freeze 20-30 minutes. Loosen by running knife around edges, gently slide out. |
[Name] Glazed Lemon Cake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Glazed Lemon Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "3/4", "3/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["eggs", "water", "powdered sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 530.6 [FatContent] 24.8 [SaturatedFatContent] 3.9 [CholesterolContent] 86.7 [SodiumContent] 415.2 [CarbohydrateContent] 73.1 [FiberContent] 0.6 [SugarContent] 53.8 [ProteinContent] 5.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Combine first 5 ingredients. Beat on low 1 minutes. Beat on hi 3 minutes. Pour into greased and floured bundt pan. Bake for 40 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan and place on plate. Poke holes in top of cake with meat fork. When cake is almost done--mix powdered sugar, lemon juice and butter till smooth. Gently spoon over cake. |
[Name] Peanut Butter Balls [AuthorId] 26278 [AuthorName] Aroostook [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Peanut Butter Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/2 - 1"] [RecipeIngredientParts] ["peanut butter", "graham cracker crumbs", "confectioners' sugar", "real vanilla", "salt", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 101.1 [FatContent] 6.4 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 78.0 [CarbohydrateContent] 9.9 [FiberContent] 0.5 [SugarContent] 7.9 [ProteinContent] 2.0 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Mix thoroughly and form into balls. Roll in graham cracker crumbs. |
[Name] Mocha Muffins [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-11T09:38:00Z [Description] Make and share this Mocha Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/41/7/picRk2SfX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/41/7/picrKTcUC.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Nuts", "Kosher", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1", "1", "1 1/2", "1/2", "2", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["instant coffee", "tap water", "egg", "canola oil", "milk", "vanilla extract", "all-purpose flour", "white sugar", "baking powder", "baking soda", "salt"] [AggregatedRating] 4.0 [ReviewCount] 13.0 [Calories] 184.4 [FatContent] 7.1 [SaturatedFatContent] 1.1 [CholesterolContent] 24.6 [SodiumContent] 176.9 [CarbohydrateContent] 26.4 [FiberContent] 0.7 [SugarContent] 10.1 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 10 muffins [RecipeInstructions] Preheat oven to 400F; in a 12-cup muffin pan, place paper liners in 10 cups and set aside. In a small bowl, dissolve instant coffee in hot water. In a large bowl, crack egg and whisk; stir in oil, milk, vanilla, and coffee mixture; combine well. In an another small bowl, combine dry ingredients. Gently fold dry ingredients into coffee mixture, just until mixed; do not overbeat. Spoon batter into the 10 paper liners and decorate the top of each muffin with a few chopped almonds, if desired. In the two unused muffin pans, place some water so they won't burn. Place in preheated oven and bake for 25 minutes. Remove from pan and cool on rack. |
[Name] Salmon Souffle [AuthorId] 26278 [AuthorName] Aroostook [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-11T09:39:00Z [Description] Make and share this Salmon Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "3", "1", "1/2", "1/2", NA, NA, "4", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "flour", "evaporated milk", "water", "salt", "pepper", "eggs", "onion", "lemon juice", "salmon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 257.8 [FatContent] 13.8 [SaturatedFatContent] 6.9 [CholesterolContent] 188.9 [SodiumContent] 162.0 [CarbohydrateContent] 16.4 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 16.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F Butter 1 quart baking dish. Place a larger pan in oven. Add a small measure of hot water to pan. Separate eggs. Beat whites until stiff. Mix first 4 ingredients and cook in a saucepan over low/med. heat until thick. Cool slightly. Add cracker crumbs, onion, beaten egg yolks, lemon juice and S&P. Flake one can of salmon and add to mixture. Lastly fold in stiffly beaten egg whites. Pour into baking dish. Place baking dish in the pan of water in the oven. 350F degrees for 45 minutes. Don't peek or open oven door! Serve immediately. |
[Name] Caponata [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT8H40M [PrepTime] PT15M [TotalTime] PT8H55M [DatePublished] 2002-02-11T09:39:00Z [Description] Very good appy served on pita triangles, easy and tasty from cooking light mag. 1988. chill time 8 hrs, included in cook time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/41/9/picIiZYSn.jpg" [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "Canadian", "Southwest Asia (middle East]", "Asian", "European", "Low Protein", "Low Cholesterol", "Weeknight"] [RecipeIngredientQuantities] [NA, "2", "4", "1", "1", "1", "2", "1/2", "3", "3", "3", "2", "1 1/4", "1/4", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "eggplants", "onion", "celery", "yellow bell peppers", "green bell pepper", "garlic", "no-salt-added tomato sauce", "no-added-salt tomato paste", "ripe olives", "red wine vinegar", "sugar", "pepper", "ripe olives", "parsley sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.2 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 132.9 [CarbohydrateContent] 19.4 [FiberContent] 5.7 [SugarContent] 8.5 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Coat a nonaluminum Dutch oven with cooking spray, add oil. Place over medium heat until hot, add eggplant, onions, celery, bell pepper, and garlic, cook 10 minutes, stirring frequently. Add tomato sauce and next 6 ingredients, stir well. Cook over low heat 30 minutes or until veggies are tender, stirring occasionally. Place in medium bowl, cover and chill 8 hours. Serve on pita wedges and garnish with ripe olives and parsley, if desired. |
[Name] White Castle Sloppy Joes [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-11T09:39:00Z [Description] When you have a White Castle craving, this is a "quick fix". Recipe is from a fund raiser cookbook compiled by parents of my kids' school PTO [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/0/hORUm4HiQh6V476Y0tFZ_White%20Castle%20Sloppy%20Joes_1452.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/0/5LF5fwySSfWV0jbWbpct_White%20Castle%20Sloppy%20Joes_1465.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/0/pic01tVQ9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/0/pic9a4fTe.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "flour", "hot water"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 209.8 [FatContent] 12.8 [SaturatedFatContent] 5.0 [CholesterolContent] 57.8 [SodiumContent] 449.1 [CarbohydrateContent] 6.0 [FiberContent] 0.6 [SugarContent] 0.8 [ProteinContent] 16.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown beef with onion. Drain fat. Stir in flour. Dissolve soup mix in hot water. Add to meat. Simmer for 10 minutes or more. DO NOT ADD SALT! I add a little black pepper. Serve over buns, sloppy joe style. |
[Name] Badam Burfi (Almond Squares) [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2002-02-11T09:39:00Z [Description] This easy-peasy sweet dish is a North Indian speciality that's rich and lick-your-fingers yummy... you can't possibly eat just one! Prep. time includes 20 minutes of cooling. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Asian", "Indian", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1 -2"] [RecipeIngredientParts] ["sugar", "ghee"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 132.5 [FatContent] 7.5 [SaturatedFatContent] 1.3 [CholesterolContent] 3.8 [SodiumContent] 43.1 [CarbohydrateContent] 15.2 [FiberContent] 1.4 [SugarContent] 13.6 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] 12 squares [RecipeInstructions] Grease a shallow 6x6 inch pan with ghee. In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring. After 5 minutes, add ghee. Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan. Continue stirring for another couple of minutes. Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary. 20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter. Cool completely, and store squares in an airtight tin. |
[Name] Hollow Chocolate Cakes With Mocha Ice Cream [AuthorId] 30352 [AuthorName] S Sullins [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-11T09:39:00Z [Description] Little chocolate cakes loose their height when cool. This pocket is the perfect resting place for a scoop of ice cream! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "5", "4", "4"] [RecipeIngredientParts] ["unsalted butter", "sugar", "bittersweet chocolate", "eggs", "coffee ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.7 [FatContent] 12.7 [SaturatedFatContent] 6.4 [CholesterolContent] 231.8 [SodiumContent] 71.0 [CarbohydrateContent] 12.9 [FiberContent] 0.0 [SugarContent] 12.9 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] 4 little cakes [RecipeInstructions] Butter and coat with sugar 4 jumbo muffin cups. In a double boiler heat chocolate and butter. Stir occasionally until melted and well mixed. Remove from heat and set aside. Whisk together 2 T butter and 4 egg yolks until they become light yellow and thick. Stir melted chocolate and butter mixture into the egg mixture. Whisk egg whites until soft peaks form, add 2 T sugar and whisk until stiff and shiny. Fold into chocolate mixture. Fill prepared muffin cups and bake at 350°F about 25 minutes until set and lightly springy. Remove from oven and set on wore rack to cool 15 minutes. Remove from pan and serve with a scoop of mocha ice cream. |
[Name] Bloodshot Eyeballs [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT8H [TotalTime] PT8H [DatePublished] 2002-02-11T09:39:00Z [Description] Late one night, I found this recipe scrawled on a crumpled piece of paper that was stuck to an electrode in Bobby "Boris" Pickett's Transylvania laboratory! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Vegetable", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Spicy", "Halloween", "Weeknight", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "7", "46"] [RecipeIngredientParts] ["radishes", "tomato juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.7 [FatContent] 5.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 1105.1 [CarbohydrateContent] 11.5 [FiberContent] 3.0 [SugarContent] 7.5 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare these bloodshot eyeballs the day before you plan to serve them. Peel the radishes, leaving thin streaks of red skin on them to simulate blood vessels. Using the tip of the vegetable peeler or a small knife, carefully scoop out a small hole in each radish. Stuff a green olive, pimiento side out, in each hole. Place 1 radish eyeball in each section of an empty ice cube tray. (You may need to pare your eyeballs down a bit to make them fit.] Fill the tray with water and freeze overnight. Pour tall glasses ¾ full of ice-cold V8 or tomato juice and add a pair of eyeballs to each glass. |
[Name] Banana-Chocolate Chip Muffins [AuthorId] 27395 [AuthorName] Manda [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-11T09:39:00Z [Description] WOW! Get this...a very low-fat muffin recipe that actually tastes great!! After failing at many attempts to create a really tasty, low-fat muffin, I came across this recipe, and it is really good...great for dieters! 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/4/pic8EtULP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/4/picZIWJsI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/4/pic3HKhk0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/4/piczeimBh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/4/picf0MImB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/4/picbEjOgC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/4/picysjydV.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lunch/Snacks", "Tropical Fruits", "Fruit", "Kid Friendly", "Sweet", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/3", "1/2", "1/2", "1 1/2", "1", "1", "2 -3", "2"] [RecipeIngredientParts] ["bananas", "egg", "low-fat buttermilk", "milk", "granulated sugar", "brown sugar", "flour", "baking soda", "salt", "chocolate chips", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 306.0 [Calories] 167.3 [FatContent] 1.2 [SaturatedFatContent] 0.5 [CholesterolContent] 15.8 [SodiumContent] 315.2 [CarbohydrateContent] 37.5 [FiberContent] 1.3 [SugarContent] 22.2 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] 12 mufins [RecipeInstructions] ["Preheat oven to 350 degrees.", "Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.", "In large bowl, mash bananas with fork.", "Whisk in egg, milk, granulated sugar, and brown sugar.", "In separate bowl, combine flour, baking soda, and salt.", "Add flour mixture to banana mixture and combine well.", "Fold in chocolate chips and walnuts.", "Spoon equal amounts of batter into 12 muffin cups.", "Bake 20 minutes or until toothpick inserted in center comes out clean.", "Allow to cool slightly in pan, then remove to wire rack." ] |
[Name] Salmon with Raspberry Glaze [AuthorId] 2369 [AuthorName] William Hakala [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-11T09:39:00Z [Description] I found this recipe in a grocery store ad and made it for the World Wide RECIPEZAAR Cookout on February 10, 2002. My husband thought it was fantastic! We liked the raspberry glaze opposed to tartar sauce, and much fewer calories! [Images] character(0) [RecipeCategory] Raspberries [Keywords] ["Berries", "Fruit", "High Protein", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", NA, "2", "2"] [RecipeIngredientParts] ["salmon fillets", "cracked black pepper", "butter", "lemon juice", "white vinegar"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 253.0 [FatContent] 8.8 [SaturatedFatContent] 2.8 [CholesterolContent] 96.3 [SodiumContent] 138.3 [CarbohydrateContent] 7.0 [FiberContent] 0.1 [SugarContent] 4.9 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Put butter and just enough lemon juice to cover bottom of a shallow pyrex baking dish. Put in oven until butter is melted. Wash salmon and cut into serving pieces. Place in baking dish with skin side down, sprinkle with pepper and bake for 20 minutes, or until fish flakes. Glaze: whisk vinegar and raspberry preserves until well blended. Set aside. To remove skin, slide a spatula under the fillet and the skin will remain in the baking dish. Place on serving plate and drizzle with glaze. I suggest rice and asparagus spears to accomyany this entree. |
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