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[Name] Yummy Boston Clam Chowder [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT8M [TotalTime] PT23M [DatePublished] 2002-02-11T09:39:00Z [Description] Make and share this Yummy Boston Clam Chowder 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/19/42/6/picbOQSOk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/6/picn6XQD0.jpg"] [RecipeCategory] Chowders [Keywords] ["Potato", "Vegetable", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1", "1/4", "2", "2", "3", "2"] [RecipeIngredientParts] ["potatoes", "onion", "water", "salt", "pepper", "minced clams", "milk", "flour", "butter"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 168.5 [FatContent] 6.5 [SaturatedFatContent] 4.0 [CholesterolContent] 22.1 [SodiumContent] 661.6 [CarbohydrateContent] 22.4 [FiberContent] 2.0 [SugarContent] 1.4 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook first 5 ingredients with the juice from the clams. Cook gently until potatoes are tender. Add clams. Mix milk and flour. Stir into soup. Cook and stir until thickened. Add butter. |
[Name] Crusty Booger Balls [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-02-11T09:39:00Z [Description] Make and share this Crusty Booger Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Asian", "European", "Kid Friendly", "Halloween", "< 30 Mins", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "14", "1", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "flaked coconut"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 4854.1 [FatContent] 235.0 [SaturatedFatContent] 140.5 [CholesterolContent] 135.0 [SodiumContent] 3043.6 [CarbohydrateContent] 636.9 [FiberContent] 33.4 [SugarContent] 589.9 [ProteinContent] 92.6 [RecipeServings] nan [RecipeYield] 1 wad of boogers [RecipeInstructions] In a large bowl, combine sweetened condensed milk, coconut, 1/3 cup of the unprepared gelatin, almonds, and almond extract. Mix well with a large mixing spoon or rubber spatula. Cover bowl with plastic wrap and chill for about an hour or until mixture is firm enough to mold in your hands. Scoop by ½ teaspoonfuls and shape into various-sized booger balls. Place them on a baking sheet, lined with a sheet of waxed paper. Make sure they are all slightly different, just as each and every booger is unique and special. Place a second sheet of waxed paper on your work surface and pour remaining unprepared lime gelatin on the center of the waxed paper. Roll each ball in gelatin to coat well and create a thin outer layer. Then place back on the baking sheet. Return boogers to the refrigerator for and hour before serving, and store any extras in the refrigerator. |
[Name] Easy Ham & Potato Casserole [AuthorId] 28941 [AuthorName] Teresa Fadley [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-11T09:39:00Z [Description] This is a very easy and delicious stick to your ribs casserole. Serve it with a salad and bread & butter.........a real man-pleaser! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/42/8/19428.jpg" [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6 -10", "1", "2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["ham", "potatoes", "onion", "carrots", "milk", "Velveeta cheese slices"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 534.8 [FatContent] 14.5 [SaturatedFatContent] 4.7 [CholesterolContent] 53.3 [SodiumContent] 2058.0 [CarbohydrateContent] 75.6 [FiberContent] 9.0 [SugarContent] 7.7 [ProteinContent] 27.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel and slice potatoes, carrots, and onion. Mix ham cubes with vegetables. spray 11x14 baking dish with Pam. Put vegetables in dish. Mix soups and milk with a wire whisk. When smooth add to vegetables and ham. Mix well then sprinkle with salt& pepper. You may cover the top with sliced Velveeta cheese if you prefer. Cover with aluminum foil and bake 1 hour at 350 or until vegetables are tender. Note: When ham prices are low, usually at Christmas& Easter I always buy 2 hams, cube it, then can it into pint jars. This way the ham is always tender and has it's own natural juices. I mix the juices with the soups. |
[Name] Mixed Nut Bars [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-11T09:39:00Z [Description] Great recipe for cookie plates, or for when it is your turn to bring a sweet treat to a gathering. Very quick and easy to make, yet very special. Recipe is from a neighbor I used to have....thanks Diane! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Potluck", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "1/2", "1", "9", "1/2", "1", "2"] [RecipeIngredientParts] ["flour", "brown sugar", "salt", "butter", "margarine", "white corn syrup", "water", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 11307.8 [FatContent] 808.8 [SaturatedFatContent] 217.5 [CholesterolContent] 305.1 [SodiumContent] 10409.1 [CarbohydrateContent] 910.1 [FiberContent] 113.1 [SugarContent] 431.8 [ProteinContent] 233.8 [RecipeServings] nan [RecipeYield] 1 thirteen x nine inch pan [RecipeInstructions] Mix first four ingredients like pie crust. Press into bottom of 9x13 inch pan. Bake at 350 degrees for 10 minutes. Evenly spread mixed nuts over baked crust. Mix together last four ingredients in a saucepan. Heat until mixture melts, stirring constantly. Pour cooked syrup over nuts. Bake 10 more minutes at 350 degrees. |
[Name] Lebanese Sambusik, Date Crescents [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-11T09:39:00Z [Description] These cookies keep well stored in cookie tins. I have not frozen them but I think they could be frozen. Instead of the date filling you could use a walnut filling:1 1/2 cups walnuts chopped, 1/4 cup caster sugar & 1 tsp cinnamon mixed together. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Fruit", "Lebanese", "Southwest Asia (middle East]", "Asian", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1/4", "1/3", "1/4", "1/4", "8", "1/4", "1"] [RecipeIngredientParts] ["flour", "butter", "milk", "sugar", "olive oil", "dates", "butter", "rose water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.5 [FatContent] 5.1 [SaturatedFatContent] 2.3 [CholesterolContent] 8.5 [SodiumContent] 23.5 [CarbohydrateContent] 15.4 [FiberContent] 0.9 [SugarContent] 6.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Rub the butter into the flour until it is evenly distributed. Heat milk& sugar, stir until dissolved and cool to lukewarm. Pour the milk and 1/4 cup olive oil into the flour to form a soft dough. Knead until smooth. Chop the dates and put in a pan with 1/4 cup butter, cook over medium heat, stirring until the mixture is combined and forms a paste Remove from heat and add the rose water, stir to blend. Roll out the dough on a lightly floured board to about 1/4\" thickness. Cut into 2\" circles, place a teasp of the date filling in the centre and fold over to form a crescent, crimp the edges with a fork to seal Place Samusik on ungreased baking sheets and bake in a 350F oven for 20-25 minutes or until lightly brown Place on a rack to cool. When completely cool place in cookie tins. |
[Name] Inez's Sour Cream Coffee Cake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-11T09:39:00Z [Description] Make and share this Inez's Sour Cream Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "3", "2", "1", "1", "8", "3/4", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "eggs", "flour", "baking powder", "baking soda", "sour cream", "brown sugar", "butter", "flour", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 435.6 [FatContent] 20.2 [SaturatedFatContent] 10.4 [CholesterolContent] 100.4 [SodiumContent] 319.5 [CarbohydrateContent] 58.6 [FiberContent] 1.4 [SugarContent] 36.5 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Cream butter, sugar, and vanilla. Add eggs 1 at a time, beating well after each one. Sift flour, baking powder and baking soda together. Add to creamed mixture alternately with sour cream, ending with flour. For topping, cut butter into brown sugar. Add Flour. Mix well. Add cinnamon and nuts. Spread half the batter in a greased tube pan. Sprinkle with half the topping. Cover with remaining batter. Sprinkle with the remaining topping. Bake for 60 minutes or until toothpick comes out clean. |
[Name] Crock Pot Polenta Chili Casserole [AuthorId] 3288 [AuthorName] TishT [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2002-02-11T09:39:00Z [Description] Make and share this Crock Pot Polenta Chili Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Grains", "Beans", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["3/4", "2 3/4", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["yellow cornmeal", "cold water", "leek", "boneless skinless chicken breast halves", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.1 [FatContent] 7.5 [SaturatedFatContent] 4.0 [CholesterolContent] 49.5 [SodiumContent] 478.5 [CarbohydrateContent] 19.7 [FiberContent] 3.0 [SugarContent] 2.0 [ProteinContent] 20.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine cornmeal and cold water in a saucepan. Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes until thickened. Remove from heat and cool about 5 to 10 minutes. Spread over the bottom and about 2 inches up the sides of a 3 1/2 quart slow cooker In a medium bowl, combine turkey chili, leeks and chicken. Spoon into center of the polenta mixture. Cover and cook on low about 5 hours. 15 minutes prior to serving, top with cheese. |
[Name] Veggie Quesadillas [AuthorId] 15851 [AuthorName] Malriah [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-11T09:39:00Z [Description] Looks like "junk food" but are a good way to sneak some veggies into your (or your kids) diet. Also great for game day. I make them for our poker parties or anytime we want a "good for you" snack. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "2", "1", "3", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["zucchini", "onion", "bell pepper", "garlic", "carrots", "cheese", "green onions", "flour tortilla", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 240.6 [FatContent] 14.3 [SaturatedFatContent] 8.8 [CholesterolContent] 36.4 [SodiumContent] 578.8 [CarbohydrateContent] 16.3 [FiberContent] 3.2 [SugarContent] 5.9 [ProteinContent] 13.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spray pan with cooking spray and heat. Add all veggies except jalepenos and green onions and cook until tender, about 3-5 minutes. Salt and pepper to taste. Heat grill (or another frying pan] and spray with cooking spray. Place tortilla in pan and fill one side with about 1/2 cup of veggies. Sprinkle with cheese, jalepenos and green onions and fold empty half over. Grill for aproximately 45 seconds to 1 mintute, depending on heat. Flip and grill other side. Remove from pan and cut. Serve with salsa and sour cream if desired. |
[Name] Peanut Butter and Ginger Chicken in a Crock Pot [AuthorId] 3288 [AuthorName] TishT [CookTime] PT5H [PrepTime] PT5M [TotalTime] PT5H5M [DatePublished] 2002-02-11T09:39:00Z [Description] Make and share this Peanut Butter and Ginger Chicken in a Crock Pot recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/43/4/picB6XI7l.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Fruit", "Nuts", "Meat", "Asian", "Very Low Carbs", "High Protein", "High In...", "Weeknight"] [RecipeIngredientQuantities] ["3 1/2", "1/4", "2", "1", "1/2", "2", "1/8", "2", NA] [RecipeIngredientParts] ["chicken pieces", "soy sauce", "gingerroot", "green onions", "cooked rice"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 417.2 [FatContent] 29.7 [SaturatedFatContent] 8.1 [CholesterolContent] 120.8 [SodiumContent] 500.7 [CarbohydrateContent] 3.4 [FiberContent] 0.9 [SugarContent] 1.6 [ProteinContent] 33.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Clean and dry chicken. Place in slow cooker. In a small bowl, whisk together rest of ingredients. Spoon over the chicken. Cover and cook on low about 5 hours or until chicken is tender. Serve over cooked rice. |
[Name] Curried Crab Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT12H [TotalTime] PT12H [DatePublished] 2002-02-11T09:39:00Z [Description] Make and share this Curried Crab Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Crab", "Grains", "Fruit", "Vegetable", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["16", "8", "2", "1 -2", "1", "1/4", "1", NA] [RecipeIngredientParts] ["plain nonfat yogurt", "green onions", "mango chutney", "curry powder", "salt", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.9 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 8.4 [SodiumContent] 67.0 [CarbohydrateContent] 1.5 [FiberContent] 0.0 [SugarContent] 1.5 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 2 cups, approximately [RecipeInstructions] ["Line a large strainer with a double thickness of cheesecloth and place it over a medium bowl.", "Spoon the yogurt into the strainer.", "Cover and drain in the refrigerator overnight.", "Discard any liquid in the bowl.", "In a separate bowl combine drained yogurt, crabmeat, green onion, chutney, curry powder, salt, and red pepper.", "Cover and chill till serving time or up to 4 hours.", "Place crab dip in a serving bowl.", "Garnish with additional green onion, if desired.", "Serve with carrots, cucumber, or crackers." ] |
[Name] Mexican Stuffed Potatoes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2002-02-11T09:40:00Z [Description] Make and share this Mexican Stuffed 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/19/43/6/picqj0QJd.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Grains", "Cheese", "Beans", "Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Free Of...", "Potluck", "Spicy", "Christmas", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "3", "1", "1", "2", NA, "1/2", "1/2"] [RecipeIngredientParts] ["baking potatoes", "sour cream", "red kidney beans", "pinto beans", "recaito", "cilantro", "extra-sharp cheddar cheese", "monterey jack pepper cheese", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 556.8 [FatContent] 20.1 [SaturatedFatContent] 11.9 [CholesterolContent] 58.9 [SodiumContent] 1018.4 [CarbohydrateContent] 76.7 [FiberContent] 10.3 [SugarContent] 4.4 [ProteinContent] 23.3 [RecipeServings] nan [RecipeYield] 4 half spuds [RecipeInstructions] Bake potatoes for 40 to 60 minutes. Cut in half lengthwise. Remove pulp and mash with sour cream and milk. Combine with beans, corn, Recaito or cilantro, salt and pepper. Stuff the mixture into the potato skins. Pile on the cheese. Bake 20 minutes in 400-degree oven. Serve with picante sauce or salsa and, if you like, guacamole or sour cream. |
[Name] Double-O B [AuthorId] 30849 [AuthorName] Vallie [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2002-02-11T09:46:00Z [Description] Make and share this Double-O B 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/19/43/7/picdqSILS.jpg" [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "3"] [RecipeIngredientParts] "Bacardi light rum" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 733.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 9.4 [FiberContent] 0.2 [SugarContent] 7.6 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Ice to fill your glass. garnish with orange peel (there's a reason to squeeze them yourself]. Fill your glass with ice. add bacardi O. add strained, hand-squeezed orange juice. stir. garnish. drink. enjoy. |
[Name] Herb-Broiled Tomatoes [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2002-02-11T09:46:00Z [Description] Make and share this Herb-Broiled Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Broil/Grill", "< 15 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "1/2", "1/8", "1", "3", NA] [RecipeIngredientParts] ["fresh parsley", "dried basil", "garlic powder", "reduced-calorie margarine", "tomatoes", "fresh parsley sprig"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 40.9 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 27.1 [CarbohydrateContent] 7.6 [FiberContent] 1.5 [SugarContent] 1.7 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine first 4 ingredients in a small bowl, add margarine, stirring well. Set aside. Cut tomatoes in half crosswise. Place tomato halves, cut side up on rack of broiler pan. Broil 7 inches from heat for 3 minutes. Sprinkle tomatoes with cereal mixture, broil 1 additional minute or until lightly browned. Place on a serving platter. Garnish with fresh parsley, if desired. |
[Name] Uncle Bill's Quiche Aujunbon [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-02-11T09:46:00Z [Description] A very tasty egg mixture to be served along with your main meal. I am not sure where I found the original recipe, but I modified it by adding sweet red peppers and spices to enhance the taste. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/43/9/pic7FDiDp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/43/9/pic2kydhP.jpg"] [RecipeCategory] Cheese [Keywords] ["Canadian", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "4", "1 1/4", "1/2", "1/4", "1/8", "1/4", "4", "13", "1"] [RecipeIngredientParts] ["eggs", "cream cheese", "half-and-half cream", "salt", "black pepper", "cayenne pepper", "garlic powder", "swiss cheese", "canned flaked ham"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 536.4 [FatContent] 39.7 [SaturatedFatContent] 17.9 [CholesterolContent] 211.0 [SodiumContent] 1318.5 [CarbohydrateContent] 20.6 [FiberContent] 1.5 [SugarContent] 3.3 [ProteinContent] 23.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. In a medium size mixing bowl, combine eggs, cream cheese, half & half cream, salt, black pepper, cayenne pepper and garlic powder; mix well to blend. Layer grated Swiss cheese over the bottom of the unbaked pie shell. Layer flaked ham over Swiss cheese. Layer 1/2 of the red pepper strips over the cheese. Pour egg mixture over the top. Top with remaining sweet red pepper strips, placing them diagonally (from centre to outside] in a decorative manner. Place in oven on middle rack and bake in preheated 350 F oven for 50 to 60 minutes or until cooked through. Test for doneness by inserting a toothpick or a wooden skewer into the middle of the Quiche; it should come out clean. Let stand for 15 minutes before cutting and serving. |
[Name] Vallie's Amaretto Sour [AuthorId] 30849 [AuthorName] Vallie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-11T09:49:00Z [Description] Make and share this Vallie's Amaretto Sour 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/19/44/0/pic1y9Phy.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4", NA, NA, "1", NA] [RecipeIngredientParts] ["oranges, juice of", "Amaretto", "Bacardi light rum"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 192.9 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 17.9 [FiberContent] 0.3 [SugarContent] 14.4 [ProteinContent] 1.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Garnish with a bright red cherry and an orange rind. juice your oranges. strain your oranges. put juice into measuring thingie (ya know, with the oz's on the side, lol]. pour in amaretto (same amt as oj]. pour in sweet and sour mix (same amt as oj, too]. fill with ice, then add bacardi. If you have a shaker, shake it up really good (with ice] and pour into'old fashioneds' glasses (I don't mean yo gramma's glasses, I mean lil glass tumblers, short and stout]. If you don't, use a mixer or stir stick and mix it up real well. Garnish. Quick Tip: ALWAYS fill glasses to the top with ice before pouring in drink. |
[Name] Nestle Toll House Double Chocolate Brownies [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-11T10:36:00Z [Description] This is a great brownie recipe that I've made for years. Easy to make and different from the standard brownie. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/44/1/picPw8cuZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/44/1/picXj2KAE.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/4", "1/4", "1/3", "3/4", "2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["unsifted flour", "baking soda", "salt", "butter", "sugar", "water", "vanilla extract", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 228.7 [FatContent] 13.1 [SaturatedFatContent] 6.7 [CholesterolContent] 36.6 [SodiumContent] 123.1 [CarbohydrateContent] 28.4 [FiberContent] 1.8 [SugarContent] 21.2 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 16 two and a quarter inch squares [RecipeInstructions] Preheat oven to 325 degrees. In a small bowl, combine flour, baking soda, and salt; set aside. In a small saucepan, combine butter, sugar, and water. Bring just to a boil, then remove from heat. Add 6 ounces (1 cup] chocolate morsels and vanilla extract. Stir until morsels melt and mixture is smooth. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining 6 ounces (1 cup] of chocolate morsels and the nuts. Spread into a greased 9-inch square baking pan. Bake 30 to 35 minutes. Cool completely. Cut into 2 1/4-inch squares. |
[Name] Chocolate Fudge from Lonavala [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-11T10:36:00Z [Description] Everyone loves chocolate fudge, and my fondest memories of fudge are of those from Lonavala, a tiny hill station in west India. No one visiting this place can leave without buying a generous amount of Lonavala's famous chocolate fudge! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Asian", "Indian", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["400", "100", "1/2", "50", "3/4"] [RecipeIngredientParts] ["sweetened condensed milk", "peanuts", "cashews", "butter", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 149.8 [FatContent] 7.0 [SaturatedFatContent] 2.8 [CholesterolContent] 12.1 [SodiumContent] 59.4 [CarbohydrateContent] 20.6 [FiberContent] 1.4 [SugarContent] 18.7 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 20 squares [RecipeInstructions] Grease a shallow dish with butter. Pour condensed milk into a thick-bottomed pan. Add butter, sugar, cocoa powder and the chopped nuts into the pan. Stir continuously on a low flame till the mixture leaves the sides of the pan (about 15 minutes]. Remove from flame and pour evenly into the prepared greased dish. Allow to cool and set, and cut into 1 inch squares. Store in an airtight tin in the refrigerator. |
[Name] Mattri (Savory Fried Biscuits) [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2002-02-11T10:36:00Z [Description] This savoury Indian biscuit is admittedly far from 'health-food', but it tastes fantastic! Makes a tongue-tickling snack for any time of the day! Prep. time includes resting time for the dough. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "Indian", "Kid Friendly", "Savory", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["all-purpose flour", "semolina", "vegetable shortening", "cumin seeds", "pepper", "salt", "water", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.3 [FatContent] 8.9 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 18.4 [FiberContent] 0.9 [SugarContent] 0.0 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 12-16 mattris [RecipeInstructions] In a large bowl mix together the all-purpose flour, semolina, salt, pepper, cumin seeds, and vegetable shortening. Mix lightly to obtain a bread-crumb consistency. Add equal amounts of milk and warm water to make a stiff dough. Knead the dough well for 15-20 minutes, cover, and set aside for another 20 minutes. Make lemon-sized balls of the dough, and roll into 3-inch diameter circles ('puris'] on a floured board, using a rolling pin. Prick each'puri' with a fork a few times. Heat oil (for frying] in a heavy frying pan and deep fry the puris, one at a time (turning every minute or so for even browning], until golden brown. Remove from heat and drain excess oil on tissue. Serve plain, or with a sweet/sour chutney. This can be stored in an airtight tin for upto a week. |
[Name] Besan Burfi (Sweet Gram Flour Squares) [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-11T10:40:00Z [Description] Besan, also known as gram flour, is flour made from "channa" or yellow dried chickpeas. It is readily available in Indian and Asian markets. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "Asian", "Indian", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "3", "3", "2", "1", "1/3", "1"] [RecipeIngredientParts] ["coconut", "gram flour", "sugar", "ghee", "cashews", "water", "cardamom powder", "saffron"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 208.6 [FatContent] 7.8 [SaturatedFatContent] 6.1 [CholesterolContent] 4.9 [SodiumContent] 8.2 [CarbohydrateContent] 34.8 [FiberContent] 1.9 [SugarContent] 31.1 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 20 squares or burfis [RecipeInstructions] Grease a shallow dish/pan with some ghee. In a frying pan, heat 1 tablespoon of ghee and fry cashewnuts until golden; remove. To the same ghee, gradually add the besan, stirring gently. Fry on low heat until golden brown; remove and set aside. Now in the same frying pan, heat 1 cup water and add sugar. Boil on low heat until the sugar dissolves. Increase flame and boil briskly until a thick syrup is obtained. Add the dessicated coconut and fried besan. Stir until the mixture solidifies and starts to leave the sides of the pan. Add the rest of the ghee and saffron; mix well and allow to cook for a couple of minutes. Remove from flame, add the nuts, cardamom powder and mix well. Pour into the greased dish, and while still warm, cut into 1.5 inch squares. Cool completely and store in an airtight tin. |
[Name] Ranger Cookies [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-02-11T13:09:00Z [Description] Great tasting cookie recipe that I've made since I was able to bake. Nice combination with the oatmeal, coconut, and Rice Krispies. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/44/5/picG7oagW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/44/5/picQ19bit.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/44/5/picHgpdFk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/44/5/picvTTESt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/44/5/picBq64ls.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/44/5/picaHaK3C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/44/5/pic45L8Y6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/44/5/picFhObvj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/44/5/pic0dTLHL.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "1/2", "1", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["brown sugar", "granulated sugar", "butter", "eggs", "vanilla extract", "flour", "baking powder", "baking soda", "salt", "oatmeal", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 1424.2 [FatContent] 65.5 [SaturatedFatContent] 42.7 [CholesterolContent] 215.0 [SodiumContent] 1197.5 [CarbohydrateContent] 196.5 [FiberContent] 9.4 [SugarContent] 107.0 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] 4 dozen cookies (depending on size) [RecipeInstructions] Preheat oven to 375°F. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in oatmeal, coconut, and Rice Krispie cereal; mix well. Roll into small balls and flatten with hand. Bake on ungreased cookie sheets for 10-12 minutes or till light brown. |
[Name] Basic Rotis or Chappatis [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2002-02-11T13:09:00Z [Description] This is THE most basic recipe for Indian rotis or chappatis (sometimes called phulkas). While it is a 2-ingredient recipe, mastering the art of making the 'perfect roti' takes some practice, but the results are well worth your while! Rotis are so versatile that they can used as 'bread'... use them with just about anything! For the uninitiated, they are sort of like Mexican fat-free tortillas! (Prep. time includes resting time for the dough) [Images] character(0) [RecipeCategory] Breads [Keywords] ["Asian", "Indian", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2"] [RecipeIngredientParts] ["whole wheat flour", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 68.0 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 14.4 [FiberContent] 2.1 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 6 seven inch rotis [RecipeInstructions] In a large bowl, add the flour, making a small depression in the centre. Pour 1/4 cup water into the flour and start mixing with the flour until the mixture resembles a coarse meal. Add remaining water as required, until the flour comes together to form a dough. If the mixture is too dry and falls apart, add some more water; if it is too sticky and sticks to your fingers, dust it with some more flour. Now knead the dough well for about 5 to 10 minutes; the more you knead it, the softer your rotis will be. Cover and keep aside for 15 to 20 minutes. Heat a heavy skillet on a low flame. Meanwhile, divide the dough into 6 lemon-sized balls and roll into 7-inch circles on a generously floured board using a rolling pin, adding sprinklings of flour to keep the roti from sticking to the rolling pin. Once the skillet is sufficiently hot, place one roti on it and increase the flame to medium-high. After about 20 seconds, turn the roti and cook on the other side. When small-medium bubbles start to appear on the surface of the roti (about 1 minute], remove it from the skillet, remove the skillet from the flame and turn the roti over directly on the flame. It should puff up completely; you might need some practice with it. Once it puffs up, remove it from the flame and serve hot with any vegetable side! Oh, and repeat the cooking procedure for all 6 balls. |
[Name] roasted rack of lamb with mint crust [AuthorId] 22873 [AuthorName] JOHN MULVIHILL [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-11T13:09:00Z [Description] Make and share this roasted rack of lamb with mint crust recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "2", "3/4", "1", "2", "2", "1/2", NA] [RecipeIngredientParts] ["racks of lamb", "garlic", "red wine", "red currant jelly", "butter", "potato", "mint", "shallots", "leek"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.9 [FatContent] 24.4 [SaturatedFatContent] 14.7 [CholesterolContent] 61.0 [SodiumContent] 521.9 [CarbohydrateContent] 60.8 [FiberContent] 6.8 [SugarContent] 12.3 [ProteinContent] 7.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] seal rack of lamb on a very hot pan. coat rack with wholegrain mustard and press rack into chopped mint. place rack in a hot oven and cook to requried taste. add minced garlic to pan and cook out. deglace pan with red wine and redcurrant jelly. reduce by half and whisk in 1oz of butter an season. in a seperate pan saute the leeks for two minutes in the remaining butter then add the shallots. cook out for another three minutes. add to the mashed potatos and mix together. make a large quenelle of the mash and place of centre of plate ladle sauce opposite the potato. slice lamb and place on top af the sauce. garnish with fresh herbs. |
[Name] Tangy Fruit Chops [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-11T13:09:00Z [Description] Make and share this Tangy Fruit Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["boneless pork chops", "cranberry sauce", "prepared mustard", "vinegar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 360.0 [FatContent] 15.2 [SaturatedFatContent] 4.8 [CholesterolContent] 124.0 [SodiumContent] 113.0 [CarbohydrateContent] 13.5 [FiberContent] 0.4 [SugarContent] 13.1 [ProteinContent] 40.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In skillet, brown chops in hot oil, for 5 minuts on each side. Add remaining ingredients. Cover and simmer 10 minutes. Put chops on serving platter. Spoon sauve over. |
[Name] Stroganoff Casserole [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-11T13:09:00Z [Description] A one-dish, quick meal from Quick Cooking magazine last year. Even my daughter who doesn't like dairy products will eat it. It's a good way to get some calcium in her. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3 -4", "2", "1", "2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["boneless pork loin", "corn", "mushrooms", "sour cream", "low-fat sour cream", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 685.3 [FatContent] 33.9 [SaturatedFatContent] 12.9 [CholesterolContent] 128.4 [SodiumContent] 975.7 [CarbohydrateContent] 59.4 [FiberContent] 5.4 [SugarContent] 7.6 [ProteinContent] 40.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook noodles according to package directions.", "Drain.", "Trim pork of excess fat, cut into 3/4 inch cubes.", "Heat oil in a large skillet or Dutch oven, add pork and stir-fry until browned and cooked through.", "Stir in condensed soup, soup mix, corn (including liquid] and mushrooms (if used].", "Reduce heat to low, cover and simmer until pork is tender and juice is partially evaporated- do not burn dry.", "Stir in drained noodles and the sour cream.", "Heat through.", "Garnish with snipped parsley." ] |
[Name] Mom's Fruit Salad [AuthorId] 7456 [AuthorName] Nancy Sneed [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-11T13:09:00Z [Description] Make and share this Mom's Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Christmas", "Thanksgiving", "< 30 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "4", "1", "1", "2", "2", "1", NA] [RecipeIngredientParts] ["bananas", "seedless grapes", "maraschino cherries", "pineapple tidbits", "mandarin orange", "golden delicious apples", "mini marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 219.8 [FatContent] 12.8 [SaturatedFatContent] 7.9 [CholesterolContent] 46.6 [SodiumContent] 20.4 [CarbohydrateContent] 27.4 [FiberContent] 2.3 [SugarContent] 19.4 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare fruits and put all together in a large bowl. Mix whipping cream with 6 tsp of sugar and 1/4 tsp almond extract. Add a couple of tablespoons of cherry juice to make it a pretty pink and give it extra flavor. Add marshmallows and whipped cream to fruit and chill until ready to serve. |
[Name] Simply Easy Buttery Toffee [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT22M [PrepTime] PT5M [TotalTime] PT27M [DatePublished] 2002-02-11T13:09:00Z [Description] Make and share this Simply Easy Buttery Toffee 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/19/45/1/picYjrinS.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "light corn syrup", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2472.6 [FatContent] 182.5 [SaturatedFatContent] 101.0 [CholesterolContent] 351.4 [SodiumContent] 1174.5 [CarbohydrateContent] 209.5 [FiberContent] 7.3 [SugarContent] 194.3 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] 3 lbs [RecipeInstructions] Line a 15x10 inch baking pan with foil, extending over edges. In 3 qt saucepan, melt butter. Stir in sugar, corn syrup, and 1/3 cup WATER. Cook on med-hi to boiling, stirring gently, until sugar is dissolved. Clip on candy thermometer. Cook on med heat, stirring often, to 290 degrees. Remove thermometer. Spread in pan. Cool 5 minutes. Sprinkle with chocolate, let stand 2 minutes. Spread chocolate, top with nuts. Press nuts into chocolate. Cool until set. |
[Name] Best Blueberry Muffins in the World!! [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-11T13:17:00Z [Description] Make and share this Best Blueberry Muffins in the World!! recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Berries", "Fruit", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "1 3/4", "2", "6", "1", "5 1/4", "2", "2", "1 1/3", "3", "2", "1/3", "3", "3"] [RecipeIngredientParts] ["butter", "sugar", "sugar", "eggs", "vanilla", "flour", "baking powder", "salt", "milk", "blueberries", "flour", "flour", "sugar", "butter"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 259.6 [FatContent] 8.3 [SaturatedFatContent] 4.7 [CholesterolContent] 71.3 [SodiumContent] 293.2 [CarbohydrateContent] 41.3 [FiberContent] 1.2 [SugarContent] 17.4 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 24 muffins [RecipeInstructions] Beat butter on low until creamy. Gradually add sugar, beating on med. Add eggs, one at a time. Add vanilla. Combine dry ingredients. Alternately add dry mix and milk. Toss the blueberries with the 2 t flour. Fold into batter. Divide between 24 greased muffin cups. Make Topping. Combine flour, sugar and butter to make crumbs. Sprinkle on top of muffins. Bake for 35 minutes at 350 degrees F. |
[Name] Spicy Summer Sausage [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-11T13:17:00Z [Description] Make and share this Spicy Summer Sausage 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/19/45/3/picezW2Z0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/45/3/picbfmvnN.jpg"] [RecipeCategory] Meat [Keywords] ["Summer", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "water", "Morton Tender Quick salt", "liquid smoke", "garlic juice", "onion powder", "mustard seeds", "ground cumin", "red pepper flakes", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 755.3 [FatContent] 52.1 [SaturatedFatContent] 20.0 [CholesterolContent] 231.3 [SodiumContent] 228.0 [CarbohydrateContent] 3.2 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 64.3 [RecipeServings] nan [RecipeYield] 4 six inch rolls [RecipeInstructions] In a large bowl, combine all ingredients& mix well. Roll into four rolls of equal size. Wrap tightly in plastic wrap& refrigerate 24 hours. Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours. Cool& wrap in tin foil- refrigerate or freeze. |
[Name] Cherry-Nut Coffee Cake [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2002-02-11T13:18:00Z [Description] This is one of my most favorite cakes that my mom used to make when I was growing up. I make this cake often as I love the almond flavor with cinnamon sugar topping and each slice is so pretty with the red cherries and nuts. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "4", "1", "3", "2", "1", "1", "1/2", NA, NA, NA] [RecipeIngredientParts] ["butter", "confectioners' sugar", "eggs", "milk", "flour", "baking powder", "salt", "maraschino cherry", "butter", "cinnamon", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5644.6 [FatContent] 252.3 [SaturatedFatContent] 133.8 [CholesterolContent] 1368.2 [SodiumContent] 3059.3 [CarbohydrateContent] 772.0 [FiberContent] 16.3 [SugarContent] 451.4 [ProteinContent] 85.7 [RecipeServings] nan [RecipeYield] 1 ten inch (or less) ring cake [RecipeInstructions] Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, combine butter and confectioner's sugar; cream well. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Blend in flour mixture alternating with milk. Fold in maraschino cherries and nuts. Spoon batter evenly into a well-greased and floured tube pan (10\" will work but better if a little smaller]. Bake 55 minutes. Cool for 5 minutes. Brush melted butter on the top of the cake and sprinkle with a cinnamon sugar mixture (amount depends on how thick a cinnamon sugar mixture you'd like. I put a lot of butter on top so that I can get a nice layer of cinnamon sugar]. Cool 20 minutes and carefully remove from pan so as not to disturb your cinnamon sugar topping. Cool completely. |
[Name] Baked Tex Mex Loin Chops [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT35M [PrepTime] PT6M [TotalTime] PT41M [DatePublished] 2002-02-11T13:18:00Z [Description] Make and share this Baked Tex Mex Loin Chops recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/45/5/picDJu2h4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/45/5/picRQyMzb.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1 1/2"] [RecipeIngredientParts] ["boneless pork chops", "plain yogurt", "tortilla chips", "chili powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 340.1 [FatContent] 15.5 [SaturatedFatContent] 5.4 [CholesterolContent] 127.9 [SodiumContent] 146.9 [CarbohydrateContent] 6.2 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 41.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stir the chili powder into the yogurt. Brush on chops. Press chops into chip mixture. Arrange chops on baking sheet. Spray with cooking spray. Bake on bottom rack at 400* for 30 min, turning twice. |
[Name] Green Bean Tomato Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2002-02-11T13:18:00Z [Description] Make and share this Green Bean Tomato Salad 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/19/45/6/pic3yOaMq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/45/6/pic6aSoRs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/45/6/picn1BMOy.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/3", "3", "1", "1/4", "1/4"] [RecipeIngredientParts] ["fresh green beans", "tomatoes", "onion", "olive oil", "red wine vinegar", "Dijon mustard", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 214.1 [FatContent] 18.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 170.8 [CarbohydrateContent] 12.1 [FiberContent] 4.2 [SugarContent] 6.1 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Steam green beans for 6 to 8 minutes. Put in cold water. Place beans in the center of a platter. Arrange tomato and onion slices around beans. Whisk together dressing. Sprinkle over vegetables. Chill. |
[Name] Oven Fried Creole Chicken [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT12M [TotalTime] PT52M [DatePublished] 2002-02-11T13:18:00Z [Description] Make and share this Oven Fried Creole Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Creole", "Very Low Carbs", "High Protein", "High In...", "Spicy", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["chicken", "sour cream", "onion powder", "garlic powder", "salt", "cayenne pepper", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 898.4 [FatContent] 63.3 [SaturatedFatContent] 21.4 [CholesterolContent] 285.1 [SodiumContent] 674.1 [CarbohydrateContent] 12.0 [FiberContent] 0.7 [SugarContent] 2.9 [ProteinContent] 66.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove the skin from chicken. Brush chicken with sour cream. Mix dry ingredients. Press chicken into this mixture. Place chicken on buttered baking pan. Spray with cooking spray. Bake on bottom rack, at 375* for 40 minutes. |
[Name] Kahlua Brownies [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-11T13:19:00Z [Description] A co-worker passed on this recipe at the request of many during a work luncheon. These brownies are very moist with a nice delicate flavor of Kahlua. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1", "5", "3", "1", "1 1/2", "2", "1"] [RecipeIngredientParts] ["butter", "eggs", "sugar", "vanilla", "flour", "Kahlua"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 585.9 [FatContent] 27.5 [SaturatedFatContent] 16.5 [CholesterolContent] 128.8 [SodiumContent] 144.9 [CarbohydrateContent] 75.3 [FiberContent] 3.6 [SugarContent] 58.0 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 12 9 x 13 pan (depends on size you wish to cut) [RecipeInstructions] Preheat oven to 375 degrees. Melt butter and chocolate together; cool slightly. Beat eggs, sugar, and vanilla with the butter/chocolate mixture for 5 minutes. Add Kahlua then add the flour; beat just to blend. Stir in the nuts, if desired. Spread in a buttered 9\" x 13\" pan. Bake 35 to 40 minutes- Do Not Overbake. Cool completely. |
[Name] German Chocolate Bars [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT24M [PrepTime] PT20M [TotalTime] PT44M [DatePublished] 2002-02-11T13:20:00Z [Description] These have been a favorite of mine for years. They are quite different from most brownie/bar cookies yet are a hit every time they've been served. If you like caramel and chocolate ..... [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3/4", "1/3", "1", "1"] [RecipeIngredientParts] ["evaporated milk", "butter", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 7564.7 [FatContent] 408.5 [SaturatedFatContent] 193.6 [CholesterolContent] 454.7 [SodiumContent] 6501.9 [CarbohydrateContent] 996.3 [FiberContent] 50.8 [SugarContent] 711.7 [ProteinContent] 93.0 [RecipeServings] nan [RecipeYield] 1 13x9 pan [RecipeInstructions] Unwrap the bag of caramels. Over a double boiler, melt caramels with 1/2 cup evaporated milk; set aside. Preheat oven to 350°. In a large bowl, combine German Chocolate cake mix, butter, 1/3 cup evaporated milk, nuts and 6-ounces (1 cup] chocolate chips; mix by hand until mixture holds together. Press 1/2 mixture in a 9x13-inch pan. Bake 6 minutes. Sprinkle remaining 6 ounces (1 cup] chocolate chips evenly over the top of baked mixture. Spread/drizzle the melted caramel evenly over the top of the baked mixture/chocolate chips. Crumble the remaining reserved mixture evenly over the top of the caramel. Bake 15 to 18 minutes. Cool completely (may speed up cooling by placing in the refrigerator] before cutting. |
[Name] One Pan Banana Bread [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT1H [PrepTime] PT12M [TotalTime] PT1H12M [DatePublished] 2002-02-11T13:21:00Z [Description] A one pan recipe with minimal clean-up required. A little sister in my husband's fraternity was kind enough to share her recipe with me which I've since made dozens of times. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/46/0/VLUMEQRtR12YLvjOFmfK-20140226_183919-1.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/3", "1 1/2", "1/2", "3", "2 1/3", "1", "1/2"] [RecipeIngredientParts] ["bananas", "vanilla extract", "eggs", "Bisquick baking mix", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 3446.1 [FatContent] 166.6 [SaturatedFatContent] 30.1 [CholesterolContent] 640.1 [SodiumContent] 4238.4 [CarbohydrateContent] 447.1 [FiberContent] 17.9 [SugarContent] 264.5 [ProteinContent] 55.5 [RecipeServings] nan [RecipeYield] 1 9x5x3-inch loaf [RecipeInstructions] Preheat oven to 350 degrees. Generously grease the bottom only of a 9x5x3-inch loaf pan. Stir all ingredients in pan with a fork until moistened; beat vigorously 1 minute. Bake 55 to 60 minutes or until a toothpick comes out clean. Cool 5 minutes. Run knife around sides of loaf to loosen, remove from pan. Cool completely. (if loaf sticks to pan, press gently on side of loaf with a knife]. |
[Name] Carrot Ginger Soup [AuthorId] 21107 [AuthorName] Janice Gill [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-11T15:44:00Z [Description] A small cup of this soup makes a beautiful starter while a large bowl with a home-made roll is a good lunch dish. The ginger acts as a digestive it is well tolerated by those with digestive upsets. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "1/4", "1/4", "6", "1 1/2", "1", "1 1/2", "3", "1/4", "1/2"] [RecipeIngredientParts] ["onion", "ginger", "carrots", "sugar", "unsalted butter", "all-purpose flour"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 410.1 [FatContent] 28.4 [SaturatedFatContent] 16.6 [CholesterolContent] 82.4 [SodiumContent] 449.2 [CarbohydrateContent] 30.6 [FiberContent] 4.2 [SugarContent] 10.9 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] In a sauce pan cook the onion and the gingeroot in the clarified butter over moderate heat until the onion is softened. Add the stock, carrots, and the sugar, bring the liquid to a boil, and simmer the mixture, covered, for 35 minutes, or until the carrots are tender. In a blender or in thefood processor fitted with a steel blade, puree the mixture in batches. Force through a fine sieve and stir in the cream and heat the mixture over low heat stirring occasionally for 4 minutes. In a larger saucepan melt the unsalted butter over moderate heat. Add the flour, and cook, stirring for 4 minutes or until the mixture is foamy. Stir the carrot mixture into the roux with the orange zest and salt and pepper to taste. Simmer for at least 5 minutes but do not boil. Garnish with chopped parsley and very thin slices of carrot. |
[Name] Sun-Dried Tomato Pesto [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-11T15:44:00Z [Description] Make and share this Sun-Dried Tomato Pesto recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "1/3", "1/4", "1/4", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["sun-dried tomato", "water", "olive oil", "pine nuts", "thyme", "salt", "pepper", "garlic", "parmesan cheese", "hot water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 255.2 [FatContent] 26.0 [SaturatedFatContent] 3.1 [CholesterolContent] 0.4 [SodiumContent] 295.1 [CarbohydrateContent] 5.6 [FiberContent] 1.3 [SugarContent] 3.0 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak tomatoes in warm water for 15 minutes. Squeese tomatoes dry. Place in blender with next 5 ingredients. Blend for 1 minute. Transfer to bowl. Add garlic, cheese and water. Toss with pasta. |
[Name] Ratatouille Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-02-11T15:44:00Z [Description] Very satisfying meatless dish, add some tofu marinated in lite soy (omit salt) and you have a very satisfying meal. I usually only cook the veggies for 8 minutes or just until they are warm through [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "< 30 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["20", "1", "1", "1", "1/4", "2", "2", "1", "1/2", "1/4", "1/4", "1/4", NA] [RecipeIngredientParts] ["All Purpose Dinner Crepes Batter", "zucchini", "eggplant", "onion", "lite olive oil", "butter", "garlic cloves", "tomatoes", "green pepper", "salt", "pepper", "dried basil", "thyme", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.7 [FatContent] 5.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 124.1 [CarbohydrateContent] 7.5 [FiberContent] 3.0 [SugarContent] 3.5 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Using a large skillet saute the zucchini, eggplant& onion in the oil (butter] Add garlic, tomatoes, green pepper,Salt pepper, basil& thyme. Cook covered for 10-15 minutes. Warm the crepes. Divide the mixture between the crepes, fold& serve immediately. |
[Name] Steak Diane [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-11T15:44:00Z [Description] Make and share this Steak Diane 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/19/46/4/bqeRo7R4T0S3mV7qWgex-steak3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/46/4/ROAFcQ8bQi2P1sXAPJ30_20160925_172325.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/46/4/QN4YTQiwSxKsThKfPKzi-steak.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/46/4/k4ix0DRIiTjnSzAUim2g-steak2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/46/4/picQoXugh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/46/4/pic12dWUW.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "European", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "4", "3", "1", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["pepper", "salt", "butter", "green onions", "prepared mustard", "lemon juice", "Worcestershire sauce", "parsley", "fresh chives"] [AggregatedRating] 5.0 [ReviewCount] 116.0 [Calories] 105.6 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 282.2 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle steaks with salt and pepper. Heat 2 T butter in skillet,stir in onions and mustard. Add steaks. Cook for 3 minutes on each side. Remove to serving platter and keep warm. To skillet, add lemon juice, worcestershire sauce, and remaining 2 T butter. Cook for 2 minutes. Add parsley and chives. Pour over steaks. |
[Name] Tasty Beef Filets [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-02-11T15:44:00Z [Description] Make and share this Tasty Beef Filets recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "4"] [RecipeIngredientParts] ["horseradish", "beef tenderloin steaks", "butter", "fresh mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.9 [FatContent] 14.5 [SaturatedFatContent] 7.3 [CholesterolContent] 16.1 [SodiumContent] 5747.3 [CarbohydrateContent] 69.0 [FiberContent] 4.0 [SugarContent] 11.1 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare gravy mix per pkg instructions. Add horseradish. Set aside. In skillet, cook filets in butter until desired doneness (10 minutes for med]. Remove from pan and keep warm. Add mushrooms to skillet and saute until browned. Place filets on platter. Spoon mushrooms on top. Serve with gravy. |
[Name] Simple Wonton (Won Ton) Soup [AuthorId] 30579 [AuthorName] LIIT_Guy [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-02-11T15:44:00Z [Description] Simple recipe for making won ton soup. Very delicious. Cook the wontons right before adding them to the soup. If let to sit to long, they may stick together in the soup. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Vegetable", "Meat", "Chinese", "Asian", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["20", "6", "4 -6", "1/2", "1", "1/8", "1/2"] [RecipeIngredientParts] ["wonton wrappers", "baby bok choy", "carrot", "salt", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 262.9 [FatContent] 5.6 [SaturatedFatContent] 1.4 [CholesterolContent] 14.4 [SodiumContent] 1362.0 [CarbohydrateContent] 38.3 [FiberContent] 1.6 [SugarContent] 6.9 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring a pot of water to a boil. Add the wontons and cook for about 4 minutes; drain. In a medium soup pot, bring the chicken stock to a boil. Add the carrots and baby bok choy; cook until the vegetables are tender-crisp, 2 to 3 minutes. Add the sesame oil, salt, white pepper, and cooked wontons. Cook until they are heated through. |
[Name] Slow Cooked Dilled Pot Roast [AuthorId] 2312 [AuthorName] Gay Gilmore [CookTime] PT9H [PrepTime] PT0S [TotalTime] PT9H [DatePublished] 2002-02-11T15:44:00Z [Description] Make and share this Slow Cooked Dilled Pot Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Potluck", "Winter", "Weeknight"] [RecipeIngredientQuantities] ["3 - 3 1/2", "1", "1/4", "1", "1/4", "1", "3", "1", "1"] [RecipeIngredientParts] ["beef roast", "salt", "ground black pepper", "dried dill weed", "water", "vinegar", "flour", "dried dill weed", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 676.1 [FatContent] 52.5 [SaturatedFatContent] 23.0 [CholesterolContent] 173.4 [SodiumContent] 542.8 [CarbohydrateContent] 4.9 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 43.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed. Place in slow cooking pot. Add water and vinegar. Cover and cook on low 7 to 9 hours or until tender. Remove meat from pot. Turn control to high. Dissolve flour in small amount of cold water; stir into meat drippings. Stir in additional 1 tsp dill weed. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce. |
[Name] Gooey Goofy Balls [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2002-02-11T15:44:00Z [Description] These are made like biscuit doughnuts. My kids were raised on these and the doughnuts made from fried biscuits. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "10", "20", NA] [RecipeIngredientParts] "miniature marshmallows" [AggregatedRating] nan [ReviewCount] nan [Calories] 148.1 [FatContent] 6.8 [SaturatedFatContent] 2.1 [CholesterolContent] 2.0 [SodiumContent] 201.9 [CarbohydrateContent] 18.9 [FiberContent] 0.7 [SugarContent] 3.8 [ProteinContent] 2.7 [RecipeServings] 10.0 [RecipeYield] 10 biscuits [RecipeInstructions] Flatten each biscuit and wrap around 1 chocolate kiss and 2 miniature marshmallows. Pinch all edges together to seal and fry in deep fat. Do not Fry too hot or biscuits will burn and be doughy inside. My daughter likes to shake hers in a little powdered sugar. |
[Name] Chocolate Romance Truffle Torte [AuthorId] 21107 [AuthorName] Janice Gill [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2002-02-11T15:44:00Z [Description] This is a beautiful torte and my own invention. When shell is baked in a heart shaped spring-form pan, it is a wonderful valentine dessert. If the shell doesn't fall sufficiently to make shell, gently push the bottom down before it cools completely. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "2", "1", "2", "4", "1/3", "1", "1", "1/4", "9", "3/4", "6", "2", "3/4"] [RecipeIngredientParts] ["sugar", "water", "vanilla", "dark rum", "eggs", "sugar", "salt", "unsalted butter", "very strong coffee", "bittersweet chocolate", "sugar", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1107.7 [FatContent] 88.4 [SaturatedFatContent] 52.3 [CholesterolContent] 677.9 [SodiumContent] 150.4 [CarbohydrateContent] 67.3 [FiberContent] 4.7 [SugarContent] 57.2 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] MAKE SHELL: Sprinkle 1 tablespoon sugar on the bottom and sides of a well greased 8-inch loose bottomed flan pan or pie plate. Melt chocolate with water, vanilla and rum over hot water. Beat egg yolks until light add 1/3 cup sugar, 1 tablespoon at a time, beating well after each addition until yolks are thick and lemon coloured. Blend in melted chocolate mixture. Beat egg whites with salt until stiff, shiny peaks form. Fold in chocolate mixture. Pour into prepared pie plate and bake for 25 minutes at 350°F until mixture is puffed and firm to the touch (do not overbake]. Chill one hour. The mixture will fall and form a shell for the filling. MAKE FILLING: Bring butter and coffee to a boil. Process the chocolate, sugar and salt in the food processor until very fine. Pour the hot butter mixture through the feed tube with the motor running. Add the egg yolks and brandy and process until thick and smooth. Cool to room temperature. Refrigerate 1/2 cup of the mixture until it is thick enough to pipe through a pastry tube Spread half the room temperature chocolate mixture on the cooled shell. Fold the whipped cream into the remaining chocolate mixture and spread over the first layer. Spoon the chilled chocolate mixture into a pastry bag and with a star tip, pipe a decorative edge just inside the edge of the shell. Refrigerate, uncovered until the filling is set, then cover and refrigerate for 4 hours or up to 2 days. May be frozen. |
[Name] Payday Cake [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-11T15:45:00Z [Description] Make and share this Payday Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/47/0/picjBrZxI.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/3", "1", "3", "2/3", "1/4", "1", "2", "2", "2"] [RecipeIngredientParts] ["oleo", "egg", "mini marshmallows", "corn syrup", "oleo", "vanilla", "salted peanuts"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 748.3 [FatContent] 41.5 [SaturatedFatContent] 8.9 [CholesterolContent] 18.5 [SodiumContent] 821.5 [CarbohydrateContent] 82.2 [FiberContent] 4.9 [SugarContent] 43.5 [ProteinContent] 17.2 [RecipeServings] 12.0 [RecipeYield] 12 pieces of cake [RecipeInstructions] Mix all but marshmallows together. Bake in ungreased 9x13-inch pan for 12 to 18 minutes at 350°. When baked and while still hot, put marshmallows on top. Then add the following topping: Heat in medium pan: Corn syrup, margarine, peanut butter chips and vanilla, stirring constantly. Pour over top of all layers when everything has been layered. Put 2 cups of Rice Krispies over that and then 2 cups salted peanuts on top. Tastes just like a Payday candy bar. |
[Name] Porcupine Meatballs [AuthorId] 30454 [AuthorName] KylaM [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-11T16:40:00Z [Description] Make and share this Porcupine Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/8", "1/3", "1", "1/2", "1/8", "1", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "Minute Rice", "water", "garlic", "onion", "salt", "pepper", "tomato sauce", "water", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 295.8 [FatContent] 17.1 [SaturatedFatContent] 6.7 [CholesterolContent] 77.1 [SodiumContent] 672.9 [CarbohydrateContent] 11.5 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 22.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 6 ingredients and form meatballs. Combine sauce, water and worcestershire in pot. Bring to boil and add meatballs. Cook 45 minutes on low until done. |
[Name] Frosted Banana Bars [AuthorId] 18931 [AuthorName] jolyn421 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-11T16:40:00Z [Description] Make and share this Frosted Banana Bars 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/19/47/2/pic6ZFfQV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/47/2/picthDB9W.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "3", "1 1/2", "1", "2", "1", "1", "1/2", "1", "4", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "bananas", "vanilla extract", "flour", "baking soda", "salt", "butter", "cream cheese", "confectioners' sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 199.5 [FatContent] 7.8 [SaturatedFatContent] 4.6 [CholesterolContent] 36.0 [SodiumContent] 111.1 [CarbohydrateContent] 31.5 [FiberContent] 0.3 [SugarContent] 25.2 [ProteinContent] 1.7 [RecipeServings] 36.0 [RecipeYield] 3 dozen [RecipeInstructions] In a mixing bowl, cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine the flour, baking soda, and salt. Add to creamed mixture and mix well. Pour into a greased 15x10x1 pan. Bake at 350 degrees for 25 minutes. For frosting cream butter and cream cheese in a mixing bowl. Gradually add confectioners' sugar and vanilla. Beat well. Spread over bars. |
[Name] Manhattan Clam Chowder [AuthorId] 30454 [AuthorName] KylaM [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-11T16:40:00Z [Description] Make and share this Manhattan Clam Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Potato", "Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3/4", "3/4", "3", "1", "2", "3/4"] [RecipeIngredientParts] ["celery", "onion", "raw potatoes", "tomatoes", "baby clams", "ham"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 194.4 [FatContent] 2.4 [SaturatedFatContent] 0.5 [CholesterolContent] 42.8 [SodiumContent] 343.6 [CarbohydrateContent] 24.0 [FiberContent] 4.0 [SugarContent] 5.7 [ProteinContent] 19.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fry celery and onions in 1 tbsp of butter. Put potatoes, celery and onions in a large stock pot. Add tomatoes. Drain clams, reserving the liquid. Add liquid to the pot. Add water to cover. Add salt and pepper to taste. Cook uncovered until potatoes are done. Add clams and ham. Thicken with flour, as desired. |
[Name] Swedish Cabbage Rolls [AuthorId] 30454 [AuthorName] KylaM [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2002-02-11T16:40:00Z [Description] Make and share this Swedish Cabbage Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["White Rice", "Rice", "Meat", "Swedish", "Scandinavian", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1/4", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["egg", "milk", "onion", "salt", "pepper", "Minute Rice", "ground beef", "cabbage", "tomato sauce", "brown sugar", "lemon juice", "Worcestershire sauce"] [AggregatedRating] 3.0 [ReviewCount] 9.0 [Calories] 301.1 [FatContent] 12.9 [SaturatedFatContent] 5.0 [CholesterolContent] 83.8 [SodiumContent] 692.9 [CarbohydrateContent] 27.7 [FiberContent] 4.8 [SugarContent] 9.2 [ProteinContent] 19.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil cabbage until softened. Remove from pot. Using oven mitts, peel leaves off. Mix beef, rice, salt/pepper, egg and milk and onions in bowl. Fill cabbage leaves with mixture and roll up. Place cabbage rolls in a 9\" x 13\" baking dish. Mix ingredients of sauce together and pour over cabbage rolls. Bake at 350F for 1 hour. |
[Name] Crock Pot Brisket and Noodles [AuthorId] 3288 [AuthorName] TishT [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2002-02-11T17:42:00Z [Description] Make and share this Crock Pot Brisket and Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Southwestern U.S.", "Potluck", "Weeknight"] [RecipeIngredientQuantities] ["2 - 2 1/2", "1", "1", "1", "1/4", "1/8", "12"] [RecipeIngredientParts] ["beef brisket", "hickory flavored barbecue sauce", "horseradish", "mustard", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 542.8 [FatContent] 32.6 [SaturatedFatContent] 12.7 [CholesterolContent] 118.7 [SodiumContent] 421.8 [CarbohydrateContent] 34.8 [FiberContent] 1.9 [SugarContent] 2.2 [ProteinContent] 25.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place brisket in a slow cooker. In a small bowl, combine the rest of the ingredients. Pour over the brisket Cover and cook on low 7-8 hours or until brisket is tender. Cook noodles and drain. Slice meat and arrange on noodles. Top with sauce. |
[Name] Chocolate Chip Cake Bars [AuthorId] 18931 [AuthorName] jolyn421 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-11T17:43:00Z [Description] Make and share this Chocolate Chip Cake Bars 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/19/47/6/picQr8dSY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/47/6/piccBvtK1.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "1/4", "2", "1/2", "1"] [RecipeIngredientParts] ["eggs", "brown sugar", "butter", "water", "chocolate chips", "pecans", "walnuts", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1464.6 [FatContent] 77.0 [SaturatedFatContent] 30.7 [CholesterolContent] 158.7 [SodiumContent] 1134.9 [CarbohydrateContent] 195.3 [FiberContent] 8.8 [SugarContent] 133.2 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] 3 1/2 dozen [RecipeInstructions] Combine the first 5 ingredients. Beat on medium speed for 2 minutes. Stir in 1 cup of chocolate chips and 1/2 cup nuts. Spread in greased 9x13 pan. Bake at 375° for 20-25 minutes. Melt shortening with remaining chocolate chips. Drizzle over the top and cut into bars. |
[Name] Woodscamp Biscuits [AuthorId] 26278 [AuthorName] Aroostook [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-11T17:43:00Z [Description] This is an old family recipe from my Dad's side of the family... a family sprinked with cooks who would spend their winters in a cookshack feeding Maine's logging crews. Health note: Lard may be replaced with slightly more vegetable shortening and a bit less water. |
[Name] Cream Cake Dessert [AuthorId] 18931 [AuthorName] jolyn421 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-11T17:43:00Z [Description] Make and share this Cream Cake Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "4", "5", "1", "1/2", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["instant vanilla pudding", "shortening", "water", "eggs", "flour", "milk", "butter", "shortening", "sugar", "vanilla extract", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 414.9 [FatContent] 24.2 [SaturatedFatContent] 8.2 [CholesterolContent] 70.9 [SodiumContent] 443.2 [CarbohydrateContent] 46.5 [FiberContent] 0.4 [SugarContent] 32.6 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix cake mix, pudding, and shortening on low speed until crumbly. Add the water and eggs. Beat on medium for 2 minutes. Pour into a greased and floured 9x13 pan. Bake a 350 degrees for 30-35 minutes. Cool for 10 minutes. In a saucepan combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Cool completely. Cream butter, shortening, sugar, vanilla, and salt. Beat in milk mixture until sugar is disolved, about 5 minutes. Split cake into 2 horizontal layers. Spread filling over the bottom layer. Replace top layer. |
[Name] Tomato Mushroom Pasta [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT12M [TotalTime] PT52M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Tomato Mushroom Pasta 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/19/47/9/picdfUfvr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/47/9/picSxfihp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/47/9/picx0wiqf.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "3", "1/2", "1", "1", "1/4", "1/4", NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "olive oil", "onion", "carrot", "fresh mushrooms", "chicken broth", "tomatoes", "tomato paste", "thyme", "heavy cream", "penne", "parsley", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 146.2 [FatContent] 9.3 [SaturatedFatContent] 4.9 [CholesterolContent] 25.4 [SodiumContent] 150.8 [CarbohydrateContent] 13.7 [FiberContent] 3.8 [SugarContent] 8.2 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat butter and oil in large skillet. Add onion and carrot. Cook 3 minutes. Add mushrooms, cook 4 minutes. Add chicken broth, cook 4 minutes. Add tomatoes, tomato paste,and thyme. Bring to a boil; rduce heat and simmer, stirring to break up tomatoes, 30 min. Add cream, salt, and pepper. Cook 5 minutes. Toss with cooked penne, Sprinkle with parsley and parmesan. |
[Name] Mozzarella Chicken with Angel Hair [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Mozzarella Chicken with Angel Hair recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "1", "4", "1/4", "1", "4", "2", NA] [RecipeIngredientParts] ["angel hair pasta", "olive oil", "boneless skinless chicken breasts", "flour", "light mozzarella cheese", "fresh basil", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 472.1 [FatContent] 6.5 [SaturatedFatContent] 1.1 [CholesterolContent] 68.4 [SodiumContent] 681.0 [CarbohydrateContent] 62.6 [FiberContent] 2.5 [SugarContent] 12.1 [ProteinContent] 37.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions; toss with olive oil; keep warm. Combine flour and italian seasoning in large ziploc bag. Flatten chicken by placing between pieces of wax paper and pounding to 1/4 inch thickness. Place chicken in bag, toss to coat. Spray large nonstick skillet generously with cooking spray; heat on medium-high. Add chicken. Cook approximately 4 minutes on each side (or until no longer pink]. Place 1 slice of mozzarella over each chicken breast; cover until melted. To serve: Arrange pasta, sauce and chicken breast on each plate. Garnish with chopped basil. |
[Name] Cheeseless Eggplant (Aubergine) Gratin [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-12T08:14:00Z [Description] You can slice and salt the eggplant ahead, but the baking method significantly reduces the amount of oil they will absorb. This is a great first course, and goes well on the side of meat or fish. Courtesy Claudine. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Vegan", "Broil/Grill", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 1/2", "2", "3/4", "1 1/2", "1/8", "1/8", "2"] [RecipeIngredientParts] ["eggplants", "olive oil", "olive oil", "sea salt", "fresh chives", "fresh parsley", "garlic cloves"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 151.2 [FatContent] 8.1 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 514.5 [CarbohydrateContent] 19.1 [FiberContent] 8.2 [SugarContent] 5.9 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400-degrees. Trim and peel eggplants, cutting into thick (1 1/4-inch] slices, leaving you with about 8 slices. Pour first portion of olive oil onto large baking sheet, coating evenly. Press slices into oil and sprinkle with half the salt. Turn and repeat with remaining salt. Bake for 30 minutes, until eggplant is very soft. Meanwhile, place bread, herbs, and garlic into food processor and run for 15- 20 seconds. Transfer crumb mixture to bowl and toss lightly with remaining olive oil. When eggplant is removed from oven, spoon crumbs on top of them. This dish can be made ahead to this point and refrigerated. 10 minutes before serving, preheat broiler. Place the dish so that the stuffing is about 6-8 inches away from broiler unit. Broil 5-6 minutes, until topping is browned. |
[Name] Hungarian Goulash Soup [AuthorId] 29229 [AuthorName] tgobbi [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Hungarian Goulash Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Hungarian", "European", "Low Protein", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4 - 1/2", "1 1/2", "6", "2", "1 1/2", "1", "1", "1/2", "1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["butter", "beef", "onions", "Hungarian paprika", "marjoram", "caraway seed", "kielbasa", "tomatoes", "dark brown sugar", "cabbage", "potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1343.4 [FatContent] 119.4 [SaturatedFatContent] 50.6 [CholesterolContent] 189.1 [SodiumContent] 1630.3 [CarbohydrateContent] 43.1 [FiberContent] 8.1 [SugarContent] 10.7 [ProteinContent] 25.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a heavy skillet, heat 1 1/2 T butter and brown beef.", "Transfer to heavy kettle.", "Deglaze skillet with a little of the stock& add ccoking liquid to beef.", "Heat rest of butter in same skillet; saute onion until soft& yellow, about 5 min.", "Add paprika, marjoram& caraway; blend well, then add mixture along w/sausage, tomatoes& juice, sugar and the rest of the stock.", "Bring to a boil, cover and simmer 1 hr.", "Add cabbage, potatoes, S&P; cook until beef& potatoes are tender, about 45 min." ] |
[Name] Corn Flakes Fruit Pizza [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-12T08:14:00Z [Description] I have never tried this with corn flakes, but it sounds GREAT. I have always used sugar cookie mix for a crust and it is too sweet, this sounds better though! If you use a lot of fresh colorful fruit (blueberries, raspberries, apples, peaches, kiwi, strawberries etc.) it looks beautiful. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/48/3/picTB1K3k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/48/3/pico8jhgw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/48/3/picbjOONN.jpg"] [RecipeCategory] Dessert [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "2", "1", "3"] [RecipeIngredientParts] ["sugar", "margarine", "light corn syrup", "light cream cheese", "marshmallow creme"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 2685.8 [FatContent] 130.4 [SaturatedFatContent] 71.4 [CholesterolContent] 344.7 [SodiumContent] 3081.1 [CarbohydrateContent] 336.3 [FiberContent] 3.0 [SugarContent] 147.2 [ProteinContent] 54.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 350°F. In a bowl combine corn flakes, sugar, margarine, and corn syrup. Press mixture evenly and firmly in bottom of 12-inch pan. Bake for 5 minutes, cool completely. Combine cream cheese and marshmallow creme, spread over crust. Arrange fruit over cream cheese mixture. Chill for 1 hour. Cut into slices. |
[Name] Sour Cream Banana Streusel Muffins [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Sour Cream Banana Streusel 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/19/48/4/pic30cBti.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/48/4/01484093472.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/48/4/picPLtyrc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/48/4/pic3MmeOc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/48/4/pic0d8qWr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/48/4/pic1MALeW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/48/4/picF9n54U.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/2", "2", "1", "1/4", "2", "1/4", "3", "1/4", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "baking soda", "cinnamon", "eggs", "sour cream", "butter", "margarine", "bananas", "sugar", "all-purpose flour", "cinnamon", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 71.0 [Calories] 285.5 [FatContent] 10.9 [SaturatedFatContent] 6.5 [CholesterolContent] 58.9 [SodiumContent] 339.9 [CarbohydrateContent] 43.7 [FiberContent] 1.2 [SugarContent] 23.4 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon. In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups three-fourths full. For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375F for 20 to 25 minutes. |
[Name] Italian-Style Spinach [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-12T08:14:00Z [Description] This recipe comes from The Culinary Institute of America 'The New Professional Chef' 5th Edition at the request of a Zaar member. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "3", NA, NA, NA] [RecipeIngredientParts] ["pancetta", "prosciutto", "olive oil", "onion", "garlic", "salt", "black pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 69.4 [FatContent] 4.5 [SaturatedFatContent] 0.8 [CholesterolContent] 1.6 [SodiumContent] 127.9 [CarbohydrateContent] 5.4 [FiberContent] 3.1 [SugarContent] 0.7 [ProteinContent] 4.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Saute the bacon in the olive oil. Add the onion, garlic, and spinach; saute the spinach until limp. Season the spinach with the salt, Parmesan cheese, and pepper. Serve immediately. |
[Name] Sweet N Sour Macaroni Salad [AuthorId] 19664 [AuthorName] Rita1 [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2002-02-12T08:14:00Z [Description] My sister gave me this recipe a long time ago.This salad is so good that you won't want to stop eating it. I make it for my family and neighbors and usually end up with an empty bowl. |
[Name] Cherries and Cream Muffins [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Cherries and Cream Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1", "2", "1", "1/2", "2", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["butter", "margarine", "granulated sugar", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "salt", "half-and-half", "milk", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 256.3 [FatContent] 10.7 [SaturatedFatContent] 6.4 [CholesterolContent] 57.9 [SodiumContent] 241.7 [CarbohydrateContent] 36.8 [FiberContent] 1.1 [SugarContent] 19.7 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cut cherries in halves while frozen. Set aside to thaw and drain. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, almond extract and vanilla, beating well. Crush 1/2 cup cherries with a fork; add to batter. Combine flour, baking powder and salt. Fold in half the flour with a spatula, then half the cream. Add remaining flour and cream. Fold in remaining cherry halves. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter]. Sprinkle with sugar. Bake in a preheated 375º oven 20 to 30 minutes, or until golden brown. |
[Name] Campbell's Buffalo-style Burgers [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Campbell's Buffalo-style Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/8", "1/2", "4"] [RecipeIngredientParts] ["ground beef", "blue cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 469.1 [FatContent] 24.1 [SaturatedFatContent] 10.5 [CholesterolContent] 89.8 [SodiumContent] 940.2 [CarbohydrateContent] 31.9 [FiberContent] 1.8 [SugarContent] 9.0 [ProteinContent] 30.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shape beef into 4 patties, 1/2\" thick thick. In medium skillet over medium-high heat, cook patties in skillet until browned. Set patties aside. Pour off fat. Add soup and hot pepper sauce. Heat to a boil. Return patties to pan. Reduce heat to low. Cover and cook over low heat 10 min. or until patties are no longer pink. Place patties on 4 roll halves. Top with cheese and remaining roll halves. |
[Name] Peanutty Chocolate Fudge [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Peanutty Chocolate Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Potluck", "Christmas", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2/3", "2", "1/4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["sugar", "evaporated milk", "butter", "salt", "miniature marshmallows", "peanuts", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3986.7 [FatContent] 164.8 [SaturatedFatContent] 68.3 [CholesterolContent] 109.8 [SodiumContent] 1796.3 [CarbohydrateContent] 557.2 [FiberContent] 21.3 [SugarContent] 484.4 [ProteinContent] 89.4 [RecipeServings] nan [RecipeYield] 1 8x8 pan [RecipeInstructions] Line 8x8 pan with foil. Combine sugar, milk, butter, and salt in med heavy saucepan. Bring to a full boil over med heat, stirring constantly. Boil, stirring constantly for 4 minutes. Remove from heat. Stir in marshmallows, chips, peanuts and vanilla. Stir hard for 1 minutes. Pour into pan. Chill for 2 hours. |
[Name] Campbell's Monterey Chicken Fajitas [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-12T08:14:00Z [Description] You don't have to travel to Monterey, or even to a take-out restaurant, to serve delicious chicken fajitas. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Spicy", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1", "8", "1"] [RecipeIngredientParts] ["boneless chicken breast", "green pepper", "chunky salsa", "onion", "8-inch flour tortillas", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 780.3 [FatContent] 38.1 [SaturatedFatContent] 12.2 [CholesterolContent] 97.8 [SodiumContent] 1455.7 [CarbohydrateContent] 66.8 [FiberContent] 4.6 [SugarContent] 4.3 [ProteinContent] 41.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In medium skillet over medium-high heat, heat half the oil.", "Add chicken and cook until browned and juices evaporate, stirring often.", "Set chicken aside.", "Reduce heat to medium.", "Add remaining oil.", "ADD pepper and onion and cook until tender-crisp.", "Pour off fat.", "ADD soup and salsa.", "Heat to a boil.", "Return chicken to pan and heat through.", "Spoon about 1/2 cup chicken mixture down center of each tortilla.", "Top with cheese and additional salsa.", "Fold tortilla around filling." ] |
[Name] Banana Nut Chip Muffins [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Banana Nut Chip 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/19/49/1/picV4L29y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/49/1/piciKh2rS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/49/1/picZhLUn6.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4 - 1/2", "1", "2", "2", "2", "1", "1", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "eggs", "bananas", "all-purpose flour", "salt", "baking powder", "baking soda", "milk", "pecans", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 245.4 [FatContent] 8.6 [SaturatedFatContent] 3.3 [CholesterolContent] 42.6 [SodiumContent] 327.9 [CarbohydrateContent] 39.0 [FiberContent] 1.6 [SugarContent] 19.7 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Grease muffin pan or use paper liners. Beat together butter and sugar at medium speed until light and fluffy. Add eggs one at a time. Beat well after each addition, beat in bananas until smooth. Mix together flour, salt, baking powder, and baking soda. Alternately stir flour mixture and milk into egg mixture until dry ingredients are just moistened. Stir in nuts, mini chocolate chips and vanilla. Do not over mix batter. It should not be completely smooth. Spoon in batter filling muffin cups 2/3 full. Bake at 400F until lightly golden about 15-18 minutes. Transfer muffins to wire rack and cool. Serve warm. |
[Name] Crock Pot Cranberry Port Pork Roast [AuthorId] 3288 [AuthorName] TishT [CookTime] PT7H [PrepTime] PT20M [TotalTime] PT7H20M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Crock Pot Cranberry Port Pork Roast 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/19/49/2/picF2IBor.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/49/2/picijSYDK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/49/2/picRw7rGW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/49/2/picuvbxpo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/49/2/picTMcJ9c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/49/2/pic2SNgDj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/49/2/piccXcCaD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/49/2/picsLZFgR.jpg"] [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "Savory", "Weeknight"] [RecipeIngredientQuantities] ["2 1/2 - 3", "1", "1/3", "1/4", "1/2", "1/3", "1", "2", "1/2", "1/2", "1/4", "3", "2", NA] [RecipeIngredientParts] ["boneless pork loin roast", "whole berry cranberry sauce", "port wine", "cranberry juice", "sugar", "lemon", "garlic clove", "candied ginger", "dry mustard", "salt", "black pepper", "cornstarch", "cold water", "rice"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 516.5 [FatContent] 16.0 [SaturatedFatContent] 3.0 [CholesterolContent] 121.0 [SodiumContent] 307.3 [CarbohydrateContent] 48.3 [FiberContent] 1.1 [SugarContent] 41.6 [ProteinContent] 40.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the roast in slow cooker. Mix in a bowl, cranberry sauce, port, and sugar. Stir in lemon, raisins, garlic, ginger, mustard, salt, and pepper. Pour over roast Cover and cook on low 6-7 hours or until meat is 170°F. Remove roast and keep warm Measure 3 cups of cooking juices and pour into saucepan. Bring to a boil. In a cup dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring until thickened. Slice roast and serve over rice with sauce on top. |
[Name] Weisswurst in Beer [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Weisswurst in Beer recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Canadian", "German", "European", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "3", "2", "2"] [RecipeIngredientParts] ["weisswurst sausage", "onions", "sauerkraut", "beer", "granny smith apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 526.3 [FatContent] 36.6 [SaturatedFatContent] 13.0 [CholesterolContent] 71.0 [SodiumContent] 1516.1 [CarbohydrateContent] 26.6 [FiberContent] 5.1 [SugarContent] 11.4 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sear sausages in a large hot frypan with little or no fat added. Drain off any accumulated fat. Spread onions and sauerkraut over sausages and add beer. Cover and reduce heat to medium. Cook about 15 to 20 minutes or until sausages are cooked through and onions are just soft. Add apple slices and seasonings to taste. Recover and cook 2 minutes more. Serve at once. |
[Name] Campbell's Cheesesteak Pockets [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Campbell's Cheesesteak Pockets recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["onion", "beef steaks", "mushrooms"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 643.2 [FatContent] 27.2 [SaturatedFatContent] 11.1 [CholesterolContent] 84.4 [SodiumContent] 1173.7 [CarbohydrateContent] 65.9 [FiberContent] 3.5 [SugarContent] 3.5 [ProteinContent] 32.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium skillet over medium heat, heat oil. Add onion and cook until tender. Add sandwich steaks and cook 5 minutes or until browned. Pour off fat. ADD soup and mushrooms. Heat to a boil. Reduce heat to low and and heat through. Spoon meat mixture into pita pockets. |
[Name] Tasty Spinach [AuthorId] 28839 [AuthorName] Maine-iac [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Tasty Spinach 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/19/49/5/pictQtDkr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/49/5/picmPP5Qo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/49/5/piclV8IAD.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "basil", "oregano"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 147.9 [FatContent] 7.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 184.3 [CarbohydrateContent] 16.3 [FiberContent] 6.0 [SugarContent] 4.5 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a heavy skillet, saute onion in olive oil until transparent. Add garlic and sauté another 2 minutes. Add spinach and basil or oregano, and cover until spinach is wilted. Just before serving, add balsamic vinegar. |
[Name] Chocolate Amaretti Pie [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-12T08:14:00Z [Description] When I was first served this I thought a crushed cookie pie filling would be weird, but it was delicious! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kosher", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/3", "1", "3", "1 1/2", "1 1/4", "3/4", "1/3", "1/3", "1/3", "2", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["flour", "salt", "shortening", "shortening", "water", "sugar", "amaretti cookie", "milk", "unsalted butter", "eggs", "instant coffee", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 489.3 [FatContent] 30.3 [SaturatedFatContent] 9.1 [CholesterolContent] 74.6 [SodiumContent] 120.8 [CarbohydrateContent] 50.3 [FiberContent] 4.0 [SugarContent] 32.4 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. In a medium bowl, combine flour and 1/8 teaspoon salt. Cut in shortening with pastry cutter or 2 knives until mixture resembles coarse meal. Add water; mix until dough forms a ball. Roll out dough on lightly floured surface into a 14-inch circle. Line a 9-inch pie pan with dough; crimp edges and set aside. In a large bowl, combine almonds, sugar, crushed cookies, cocoa, milk, butter, eggs, coffee, almond extract, baking powder and 1/8 teaspoon salt. Mix well and pour into pie shell. Bake 35 to 40 minutes, or until set. Cool. Serve with whipped cream. |
[Name] Non Smokin Bar-B-Que Sauce [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-12T08:14:00Z [Description] I don't like smokey, overly sweet and overpowering Bar-B-Que sauces. The bacon drippings combined with a sweet-sour, spicy flavor enhances the taste of meat or poultry. Apply more sauce just before serving. This recipe originated from my 25 year old copy of "Joy of Cooking". This is a double recipe which I double again and freeze in 2 cup containers. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "1", "4", "2", "1/2", "1/4", "2", "1", "1", "2", "2", "2"] [RecipeIngredientParts] ["onion", "bacon drippings", "water", "white vinegar", "Worcestershire sauce", "lemon juice", "brown sugar", "bottled chili sauce", "salt", "paprika", "black pepper", "ground mustard", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 48.0 [FatContent] 2.7 [SaturatedFatContent] 1.0 [CholesterolContent] 2.3 [SodiumContent] 920.6 [CarbohydrateContent] 6.0 [FiberContent] 0.5 [SugarContent] 4.3 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] In a 1 1/2- 2 qt sauce pan, sautee the onions in the bacon drippings until browned. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 30 minutes. |
[Name] Banana Burfi [AuthorId] 6923 [AuthorName] kusum gupta [CookTime] PT25M [PrepTime] PT2H [TotalTime] PT2H25M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Banana Burfi recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Asian", "Indian", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1 1/2", "1", "1", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["bananas", "sugar", "unsalted butter", "non-fat powdered milk", "lemon juice", "cardamom seed", "coconut flakes"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 115.8 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 1.8 [SodiumContent] 37.4 [CarbohydrateContent] 24.3 [FiberContent] 1.7 [SugarContent] 18.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 30 pieces [RecipeInstructions] Peel and cut the bananas into small pieces. Mix with sugar and keep aside for 1<U+0096>2 hours. Warm the butter in a skillet on medium heat. Add banana-sugar mixture and stir until all the moisture evaporates. Mash the bananas as you stir. Add the non-fat dry milk. It should be solid enough to set when spread on a cookie sheet. Add more dry milk as needed. Stir in the seasonings and spread on a greased cookie sheet, about one-fourth inch thick. Garnish with the nuts and coconut. Let it rest for 1<U+0096>2 hours; cut into diamond shape or square pieces and store in the refrigerator. |
[Name] Marmalade Cake [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2002-02-12T08:14:00Z [Description] Mrs. Janet Keiller made marmalade for the first time in Dundee in 1797 when her husband bought a cargo of oranges that were being sold cheap, after a Spanish ship had been forced into the harbour in a storm. So it is not surprising that marmalade features in a number of Scottish recipes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "Scottish", "European", "Kid Friendly", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "2", "3", "4", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["self-rising flour", "eggs", "caster sugar", "margarine", "vanilla extract", "orange marmalade", "milk", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2038.7 [FatContent] 104.6 [SaturatedFatContent] 20.0 [CholesterolContent] 427.3 [SodiumContent] 4304.8 [CarbohydrateContent] 237.7 [FiberContent] 6.7 [SugarContent] 63.1 [ProteinContent] 37.4 [RecipeServings] nan [RecipeYield] 1 Yummy marmalade cake [RecipeInstructions] ["Sift the flour and salt into a bowl and rub in the margarine until the mixture looks like fine breadcrumbs.", "Stir in the sugar, half the orange rind and then add the eggs, marmalade, milk and vanilla extract.", "Mix well to achieve the consistency of thick batter.", "Grease a 6<U+0094> round cake pan and bake in the centre of a pre-heated oven at 350F for about one hour and twenty minutes until golden brown and an inserted wooden toothpick comes out clean.", "Sprinkle the rest of the orange rind on top and allow to cool for a few minutes before you turn out on a wire rack to cool completely." ] |
[Name] Baker's Chocolatey Banana Muffins [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Baker's Chocolatey Banana 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/19/50/1/picmidF6N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/1/pic9AQ8kK.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2/3", "1", "2", "2", "2", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["sugar", "eggs", "bananas", "salt", "cinnamon", "flour", "baking soda"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 242.4 [FatContent] 13.8 [SaturatedFatContent] 3.8 [CholesterolContent] 17.6 [SodiumContent] 247.7 [CarbohydrateContent] 29.5 [FiberContent] 2.0 [SugarContent] 17.8 [ProteinContent] 3.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. In a mixing bowl, whisk together oil, sugar and eggs; stir in bananas and chocolate chips. Combine flour, soda, salt and cinnamon; stir into mixture just to moisten. Spoon into 24 greased muffin cups. Bake 15- 20 minutes. |
[Name] Piccata Sauce [AuthorId] 28839 [AuthorName] Maine-iac [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-12T08:14:00Z [Description] This is a quick, easy, and tasty sauce that you can serve with either chicken breasts or pork chops. Yummy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/2/picsp60r4.jpg" [RecipeCategory] Sauces [Keywords] ["European", "Low Protein", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "3", "1", "1 -2", "2 -3"] [RecipeIngredientParts] ["butter", "garlic", "olive oil", "white flour", "chicken broth", "lemon juice", "capers"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 149.5 [FatContent] 12.8 [SaturatedFatContent] 6.1 [CholesterolContent] 22.9 [SodiumContent] 542.4 [CarbohydrateContent] 5.9 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In saucepan, saute garlic in butter until transparent. Add olive oil and flour making a paste. Cook, stirring, until golden brown. Add chicken broth a little at a time, and then add lemon juice. Stir over medium heat until thickened. Add capers with juice. Serve over chicken or pork. |
[Name] Fudgy Banana Muffins [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Fudgy Banana 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/19/50/3/pic7q8nSU.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Healthy", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "3/4", "1 1/2", "1", "1/4", "3", "1 1/4", "1", "1", "2", "6"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "brown sugar", "baking powder", "baking soda", "salt", "bananas", "milk", "egg", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 156.1 [FatContent] 4.7 [SaturatedFatContent] 2.5 [CholesterolContent] 12.1 [SodiumContent] 119.6 [CarbohydrateContent] 25.9 [FiberContent] 1.5 [SugarContent] 14.2 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["In a mixing bowl, combine the flours, brown sugar, baking powder, baking soda and salt.", "In another bowl, combine bananas, milk, egg, oil, and vanilla; stir into dry ingredients just until moistened.", "Fill greased or paper-lined muffin cups 1/3 full.", "Break each candy bar into 12 pieces; place 2 pieces in each muffin cup.", "Top with remaining batter.", "Chop remaining candy bar pieces; sprinkle over batter.", "Bake at 400 for 15 minutes or until muffins test done.", "Cool for 5 minutes before removing from pans to wire racks." ] |
[Name] Cheddar Cheese Biscuits [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Cheddar Cheese Biscuits 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/19/50/4/pic52DQK3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/4/picCpdBwM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/4/picIzXwdW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/4/picvmIC3V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/4/picZZ0ilk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/4/picfzNjb5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/4/picQO3Kfg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/4/picZmxtzg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/4/picLP4Lom.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/4/pici4KPRi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/4/picpXKugk.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Cheese", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2 1/2", "1", "1/2", "1/2", "6", "1 1/4", "1", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "pepper", "baking soda", "salt", "unsalted butter", "extra-sharp cheddar cheese", "buttermilk", "egg", "poppy seed"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 241.2 [FatContent] 13.3 [SaturatedFatContent] 8.2 [CholesterolContent] 57.8 [SodiumContent] 406.6 [CarbohydrateContent] 22.0 [FiberContent] 0.7 [SugarContent] 2.6 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] 10 biscuits [RecipeInstructions] Preheat oven to 400F degrees. Combine first 6 ingredients in food processor and blend. Add butter and cut in, using pulse, until fine meal forms. Transfer to large bowl, mix in cheese. (Can be prepared 4 hours ahead, cover and chill]. Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns. Pat out dough to 3/4\" thickness. Using 3\" biscuit cutter, cut out biscuits. Gather scraps, pat out to 3/4\" thickness and cut additional biscuits. Transfer biscuits to ungreased baking sheet. Brush biscuits with egg glaze and sprinkle with poppy seeds. Bake until golden brown and firm to touch, about 18 minutes. Serve warm. Makes about 10 biscuits. |
[Name] Moist Chocolate Cherry Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Moist Chocolate Cherry Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Hanukkah", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3/4", "2", "1", "6", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "flour", "eggs", "cherry pie filling", "chocolate chips", "vanilla", "cinnamon", "baking soda", "salt"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 799.2 [FatContent] 37.2 [SaturatedFatContent] 8.1 [CholesterolContent] 52.9 [SodiumContent] 325.3 [CarbohydrateContent] 112.9 [FiberContent] 4.2 [SugarContent] 62.7 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients, leaving cherry pie filling and chips to the end. Pour into a greased and floured bundt pan. Bake at 350 degrees F for 1 hour until done. Cool. Sprinkle with powdered sugar, or make a glaze to drizzle on the cake. |
[Name] Spinach Pancake [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-12T08:14:00Z [Description] This recipe comes from The Culinary Institute of America 'The New Professional Chef' 5th edition at the request of a Zaar member. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Brunch", "< 30 Mins", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["12", "1", "5", "4", NA, "1", NA] [RecipeIngredientParts] ["milk", "butter", "flour", "eggs", "sugar", "spinach", "nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 67.6 [FatContent] 3.0 [SaturatedFatContent] 1.5 [CholesterolContent] 47.9 [SodiumContent] 49.2 [CarbohydrateContent] 7.2 [FiberContent] 0.7 [SugarContent] 0.2 [ProteinContent] 3.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Combine the milk, butter, flour, eggs, and sugar to form a batter. Add the spinach and season the batter with salt, pepper, and nutmeg to taste. Saute the pancakes on a griddle or in platter pans until done. Serve immediately. |
[Name] Blueberry Cream Muffins [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Blueberry Cream 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/19/50/7/piccaBZro.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/7/pic5aq8zQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/7/pic3iNllT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/50/7/picZhkkkK.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Berries", "Fruit", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "4", "1", "1", "2", "2", "2"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "all-purpose flour", "salt", "baking soda", "baking powder", "sour cream", "fresh blueberries"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 317.2 [FatContent] 18.0 [SaturatedFatContent] 6.1 [CholesterolContent] 51.7 [SodiumContent] 224.0 [CarbohydrateContent] 35.7 [FiberContent] 0.9 [SugarContent] 19.4 [ProteinContent] 4.1 [RecipeServings] 24.0 [RecipeYield] 24 muffins [RecipeInstructions] In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400F for 20 minutes. |
[Name] Sour Cream Coffee Cake [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT1H5M [PrepTime] PT25M [TotalTime] PT1H30M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Sour Cream Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "2", "1", "1 1/2", "1/2", "4", "1/2", "4", "2/3", "1 1/2", "2", "1", "1/2", "1/2", "1/4", "12"] [RecipeIngredientParts] ["light brown sugar", "granulated sugar", "walnuts", "pecans", "cinnamon", "cake flour", "unsalted butter", "vanilla", "sour cream", "vanilla", "cake flour", "sugar", "baking powder", "baking soda", "salt", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 670.4 [FatContent] 39.2 [SaturatedFatContent] 18.9 [CholesterolContent] 174.4 [SodiumContent] 196.3 [CarbohydrateContent] 74.2 [FiberContent] 1.9 [SugarContent] 37.7 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] STREUSEL TOPPING AND FILLING-------------------. Combine the sugars, nuts, and cinnamon together. Reserve 3/4 cup to use as a filling. To the remainder add the flour, butter, and vanilla; mix well until it forms a coarse, crumbly mixture for the streusel topping. BATTER-------------------. Preheat oven to 350°F. Prepare a 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured; set aside. In a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and vanilla. In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer] and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Reserve about 1/3 of the batter and scrape the remainder into the prepared 9-inch springform pan. Smooth the surface, preferably with a small angled spatula. Sprinkle with the streusel filling*. Drop the reserved batter in large blobs over the streusel filling and spread evenly with a spatula. Sprinkle with streusel topping. Bake 55 to 65 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. (Move aside a small patch of streusel before testing.] The cake should start to shrink from the sides of the pan only after removal from the oven. Cover loosely with buttered foil after 45 minutes to prevent over browning. Let the cake cool in the pan on a rack for 10 minutes. The cake will have a level top. Loosen the sides with a small metal spatula and remove the sides of the springform pan. Cool completely before wrapping airtight. If you wish to remove the bottom of the pan, slide a cardboard round at least 9 inches in diameter between the parchment and the bottom when the cake is completely cool. *Optional: 1 heaping cup of sliced 1/4-inch thick Granny Smith Apples sprinkled with 2 teaspoons lemon juice OR 1 heaping cup of frozen peaches, thawed on paper towels and slice 1/4 inch thick while still partially frozen. Either of these fruits may be placed on top of the streusel filling prior to dropping the reserved batter in large blobs. |
[Name] Abernethy Biscuits [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2002-02-12T08:14:00Z [Description] These "cookies" (as Americans would call them) are named after a Dr. Abernethy who suggested the addition of caraway seeds and sugar to plain biscuits. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "Scottish", "European", "Kid Friendly", "Christmas", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "3", "3", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["plain flour", "caster sugar", "butter", "baking powder", "caraway seed", "milk", "egg"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1900.5 [FatContent] 77.0 [SaturatedFatContent] 46.0 [CholesterolContent] 396.5 [SodiumContent] 753.9 [CarbohydrateContent] 270.4 [FiberContent] 6.9 [SugarContent] 86.1 [ProteinContent] 32.5 [RecipeServings] nan [RecipeYield] 1 yummy batch of biscuits [RecipeInstructions] Sift the flour and baking powder and rub in the butter until it is thoroughly mixed. Mix in the sugar and caraway seeds and then add the egg and milk to make a stiff dough. Roll the mixture on a floured surface until it is the thickness required for a biscuit/cookie. Cut out with a three-inch cookie cutter, rolling the trimmings to make more, as required. Prick the top of the biscuits with a fork and place on greased baking trays and bake in a pre-heated oven at 375F for 10 minutes until golden brown. After they have cooled, store in an airtight tin (unless you can't resist eating them all immediately!]. |
[Name] Washboard Cookies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT8M [TotalTime] PT23M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Washboard Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1", "1", "1 3/4", NA] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "baking soda", "hot water", "vanilla", "flour", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 631.3 [FatContent] 24.8 [SaturatedFatContent] 15.1 [CholesterolContent] 113.9 [SodiumContent] 360.9 [CarbohydrateContent] 95.5 [FiberContent] 1.5 [SugarContent] 53.3 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Cream butter, brown sugar, and egg. Stir together baking soda and water. Add to creamed mixture. Add flour and mix well. Shape into walnut sized balls. Place on greased cookie sheets. Flatten with fork. Sprinkle with sugar. Bake at 325F degrees for 15 minutes. |
[Name] Siopao [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Siopao recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Filipino", "Asian", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "2", "1", "1/2", "6", "2", "4", "4", "4", "1", "2", "3", "6"] [RecipeIngredientParts] ["flour", "active dry yeast", "chicken thigh", "white sugar", "water", "boiling water", "eggs", "green onions", "light soy sauce", "brown sugar", "oyster sauce", "cornstarch", "garlic", "salt", "baking powder"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 216.2 [FatContent] 4.6 [SaturatedFatContent] 1.4 [CholesterolContent] 57.8 [SodiumContent] 616.7 [CarbohydrateContent] 34.4 [FiberContent] 1.0 [SugarContent] 9.2 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] 24 steamed dumplings [RecipeInstructions] Mix flour, salt and baking powder in a medium bowl, set aside. In another bowl dissolve yeast in luke warm water then add 1 cup of the flour mixture. Mix thoroughly. Cover with a cloth and let rise 1 hour. Meanwhile, dissolve the white sugar in the boiling water. Stir well then let cool to luke warm. Pour into the yeast mixture, then add the rest of the prepared flour mixture. Stir to blend well. Grease a large bowl. Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky. Place ball into bowl, turn once and cover with a damp cloth. Let rise 2 hours or until doubled. Meanwhile saute the garlic and onions in a small amount of oil in a wok. Add meat and stir fry for 1 minute or until meat is no longer pink. Add soy sauce, oyster sauce and brown sugar. Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well. Remove from heat and let cool. Punch down dough and knead on a floured board for 3 to 5 minutes. Divide dough and roll each half into a 12x2 inch log. Cut each into 12 pieces, making 24. Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle. Dust with flour if needed to prevent sticking. If using, place 1 slice of egg into center of dough round, then 1 T. of filling with sauce. Gather sides of round, pinch together and twist. Place pinched side down on parchment paper and place in steamer. Repeat until done. Cover with a damp cloth and let rise for 1 hour. Steam Siopao for 20 minutes. You can freeze cooked Siopao, simply re-steam for 10 minutes. |
[Name] Steak Balmoral [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT35M [PrepTime] PT1M [TotalTime] PT36M [DatePublished] 2002-02-12T08:14:00Z [Description] The "Witchery" restaurant in Edinburgh is located in a building where the "Old Hell Fire Club" used to hold their meetings. The restaurant serves Steak Balmoral, made with a whisky sauce. Here's the recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/51/3/pic3IndqT.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegetable", "Meat", "Scottish", "European", "Free Of...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "4", "10", "5", "4", "1", NA, "1"] [RecipeIngredientParts] ["heavy whipping cream", "coarse grain mustard", "butter"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 338.8 [FatContent] 32.1 [SaturatedFatContent] 20.0 [CholesterolContent] 112.3 [SodiumContent] 210.8 [CarbohydrateContent] 2.9 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] 4 Yummy, elegant steaks [RecipeInstructions] Pan fry the steaks and keep them warm. Add the whisky to the pan and carefully set it alight. Add the cream, stock and mushrooms and bring to a boil. Reduce heat and simmer gently until the sauce has reduced by half, stirring from time to time. |
[Name] Low Carb Lemon Mousse [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT2H10M [TotalTime] PT2H15M [DatePublished] 2002-02-12T08:14:00Z [Description] I had a guest on a low carb diet and she gave me this recipe. It's really lemony and delicious. There was a slight aspartime aftertaste, but for those trying to cut back on the carbs it's a great dessert! Prep time includes chilling. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/51/4/picTYf49o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/51/4/picVUHipF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/51/4/picsj6aOP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/51/4/picDiJOEJ.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Kosher", "Potluck", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "9", "4", "4", "2", "5", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "lemons, zest of", "sugar substitute", "heavy cream", "vanilla extract"] [AggregatedRating] 3.0 [ReviewCount] 6.0 [Calories] 329.6 [FatContent] 32.6 [SaturatedFatContent] 19.2 [CholesterolContent] 304.0 [SodiumContent] 134.6 [CarbohydrateContent] 4.7 [FiberContent] 0.1 [SugarContent] 1.4 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a medium saucepan over low heat. Remove from heat and whisk in yolks one at a time. Beat in lemon juice, zest and 4 packets sugar substitute. Chill. Beat egg whites and extract with 1 packet sugar substitute. Fold into the chilled egg yolk mixture. Beat cream with vanilla extract and fold into the mixture. Fold into the chilled egg yolk mixture. Spoon into 8 serving cups (wine glasses work well] and chill for at least 2 hours before serving. |
[Name] Crock Pot French Onion Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Crock Pot French Onion Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Meat", "European", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "3", "1", "1/4", "1", "1", "4", "1/2 - 3/4"] [RecipeIngredientParts] ["sweet onions", "unsalted butter", "dry white wine", "medium-dry sherry", "reduced-sodium Worcestershire sauce", "garlic", "romano cheese", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 575.2 [FatContent] 27.6 [SaturatedFatContent] 17.0 [CholesterolContent] 72.1 [SodiumContent] 1139.2 [CarbohydrateContent] 54.4 [FiberContent] 4.1 [SugarContent] 9.8 [ProteinContent] 15.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a large frying pan, slowly sauté the onions in butter until limp and glazed. Transfer to crock-pot. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover and cook on low for 6 to 8 hours. Place French bread on a baking sheet. Sprinkle generously with cheese. Place under preheated broiler until lightly toasted. To serve, ladle soup into bowl. Float a slice of toasted French bread on top of each bowl. |
[Name] Traditional Scottish Brandy Wafers [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT1M [TotalTime] PT21M [DatePublished] 2002-02-12T08:14:00Z [Description] These are excellent on their own or sticking out of a bowl of vanilla ice cream. Originally a French recipe, brandy wafers have been popular in Scotland since the early 1700s. The French recipe calls for port wine instead of brandy - try them BOTH ways! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Frozen Desserts", "Dessert", "Lunch/Snacks", "Grains", "Scottish", "European", "Low Protein", "Potluck", "< 30 Mins", "Oven", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["light corn syrup", "butter", "flour", "caster sugar", "brandy", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1083.8 [FatContent] 46.8 [SaturatedFatContent] 29.2 [CholesterolContent] 121.9 [SodiumContent] 380.9 [CarbohydrateContent] 166.1 [FiberContent] 1.6 [SugarContent] 79.7 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 1 yummy batch of Brandy Wafers [RecipeInstructions] ["Preheat the oven to 450F and grease a baking sheet.", "Melt the butter, syrup and sugar over a gentle heat and then stir in the flour, ginger and brandy.", "Keep stirring for about five minutes.", "Drop small teaspoonsfuls onto the baking sheet, keeping them well apart.", "Bake for five minutes or until they are a pale golden brown.", "Using the greased handle of a large wooden spoon, roll the wafers round the handle while they are still hot- take care not to burn yourself!", "Allow to cool before use." ] |
[Name] Featherweight Buttermilk Biscuits [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-02-12T08:14:00Z [Description] Make and share this Featherweight Buttermilk Biscuits 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/19/51/7/picZq7gfh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/51/7/picYT0eHI.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/2", "1/2", "1/4", "3/4"] [RecipeIngredientParts] ["unbleached all-purpose flour", "sugar", "cornstarch", "baking powder", "baking soda", "salt", "unsalted butter", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 122.9 [FatContent] 4.2 [SaturatedFatContent] 2.5 [CholesterolContent] 10.8 [SodiumContent] 226.9 [CarbohydrateContent] 18.5 [FiberContent] 0.6 [SugarContent] 1.8 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 12 biscuits [RecipeInstructions] Preheat oven to 450F degrees. Sift together first 6 ingredients into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough forms. Turn dough out onto floured surface; knead until smooth, about 8 turns. Roll out the dough to 1 inch thickness. Using 2 inch diameter biscuit cutter, cut out biscuits. Gather scraps and roll out to 1 inch thickness and cut out additional biscuits. Transfer biscuits to large ungreased baking sheet. Bake until golden, about 12 minutes. Serve warm. |
[Name] Chicken Linguine Soup - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT9H [PrepTime] PT15M [TotalTime] PT9H15M [DatePublished] 2002-02-12T08:14:00Z [Description] Easy chicken noodle soup, good for the soul! |
[Name] Sun-Dried Tomato Meatloaf [AuthorId] 3288 [AuthorName] TishT [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2002-02-12T08:15:00Z [Description] A variation of an old favorite. I found this in a crockpot recipe book but found that I could do it just as easily in the oven. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Meat", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1 1/4", "1/3", "1", "1/4", "1/4", "2", "1/4", "1/8", "1/2"] [RecipeIngredientParts] ["boiling water", "sun-dried tomato", "lean ground beef", "couscous", "egg", "milk", "green bell pepper", "green onions", "salt", "black pepper", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.6 [FatContent] 10.8 [SaturatedFatContent] 4.4 [CholesterolContent] 98.1 [SodiumContent] 228.0 [CarbohydrateContent] 10.0 [FiberContent] 1.1 [SugarContent] 1.2 [ProteinContent] 22.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pour boiling water over sun-dried tomatoes. Cover and let stand 2-3 minutes or until softened. Drain and finely chop In a medium bowl, combine tomatoes with ground beef, couscous, egg, milk, bell pepper, green onions, salt, black pepper, and chili powder Form into a 7 X 6\" oval. Place on a trivet in a small cooker. Cook on low 5-6 hours or until done. *Note:This same recipe for the meat loaf may be baked in an oven at 350F for about 1 1/2 hours. |
[Name] Layered Hamburger Bake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-12T08:15:00Z [Description] Make and share this Layered Hamburger Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1/2", "1/4", "8", "1/2", "1/4", "1", "3/4"] [RecipeIngredientParts] ["hamburger", "onion", "tomato sauce", "salt", "garlic powder", "pepper", "cream cheese", "sour cream", "milk", "frozen chopped spinach", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 526.3 [FatContent] 32.1 [SaturatedFatContent] 16.4 [CholesterolContent] 142.6 [SodiumContent] 1083.9 [CarbohydrateContent] 31.6 [FiberContent] 3.9 [SugarContent] 7.0 [ProteinContent] 29.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook noodles acc to pkg directions, drain. In lg skillet, cook hamburger and onion, drain fat. Stir in tomato sauce, salt, garlic powder, pepper, and cooked noodles. In bowl, stir together cream cheese, sour cream and milk. In baking dish, layer 1/2 the noodle mixture,1/2 the cream cheese mixture, all the spinach, and remaining noodle mixture. Bake, covered, at 350F degrees for 30 minutes. Uncover, spread remaining cream cheese mixture on top. Sprinkle with cheddar cheese. Bake, uncovered, for 10 minutes. |
[Name] Danny's Favorite Barbecue Sauce [AuthorId] 17452 [AuthorName] DPN9925 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-12T08:15:00Z [Description] Consumer Report's offered a barbecue sauce recipe in their magazine many years ago. This is it with minor modification. My son loves it. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "4", "12", "1", "1", "2", "2", "2", "1", "1", "1/8", "2"] [RecipeIngredientParts] ["white vinegar", "garlic powder", "tomato paste", "molasses", "brown sugar", "salt", "ginger", "ground mustard", "allspice", "cayenne pepper", "liquid smoke"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2703.0 [FatContent] 6.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 10322.7 [CarbohydrateContent] 639.8 [FiberContent] 34.1 [SugarContent] 508.9 [ProteinContent] 34.1 [RecipeServings] 1.0 [RecipeYield] 2 liters [RecipeInstructions] combine all ingredients except liquid smoke. bring to a boil. reduce heat and simmer gently for 20 minutes stirring occasionally. remove from heat. add liquid smoke and refrigerate. makes about 2 liters. |
[Name] Banana Bread W/Chocolate Chips [AuthorId] 28941 [AuthorName] Teresa Fadley [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-12T08:15:00Z [Description] The chocolate chips really compliment the banana flavor. After trying numerous banana bread recipes, this is the first one that never gets thrown out! Very moist! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/52/2/picIgsr4N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/52/2/picqu3Jmu.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Tropical Fruits", "Fruit", "Low Protein", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1", "2", "2", "4", "1", "3/4", "2 -4"] [RecipeIngredientParts] ["sugar", "shortening", "salt", "eggs", "flour", "bananas", "baking soda", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 1149.9 [FatContent] 107.7 [SaturatedFatContent] 26.9 [CholesterolContent] 23.2 [SodiumContent] 141.4 [CarbohydrateContent] 47.6 [FiberContent] 2.0 [SugarContent] 30.9 [ProteinContent] 4.0 [RecipeServings] 16.0 [RecipeYield] 2 loaves [RecipeInstructions] Mix the sugar, shortening, egg and banana together. Put the flour, salt and baking soda in a smaller bowl. Stir slightly. Combine with banana mixture. Stir in nuts, and chocolate chips. Pour into two greased and floured loaf pans. Bake at 350°F for 35 minutes or until bread springs back. I have also added crushed pineapple for a change. |
[Name] Pork and Spinach Saute [AuthorId] 30454 [AuthorName] KylaM [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2002-02-12T08:15:00Z [Description] I was given part of this recipe by Art from Maine, the rest I added myself. Next time I will add more garlic. I served this like stir-fry over rice. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1", NA, "1", "3", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["boneless pork chop", "olive oil", "onion", "garlic", "oregano", "fresh spinach"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 266.0 [FatContent] 12.3 [SaturatedFatContent] 3.5 [CholesterolContent] 77.3 [SodiumContent] 211.0 [CarbohydrateContent] 9.8 [FiberContent] 3.0 [SugarContent] 3.0 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a heavy skillet over med-high heat. Saute pork until no pink is left. About 4- 5 minutes. Remove to a bowl. Add onions and garlic. Saute until transparent. Add chicken stock and oregano to pan. Transfer pork back into pan. Reduce until there is no liquid left. About 10 minutes. Add spinach. Cover pan and cook until spinach is wilted. Add balsamic vinegar and serve immediately. |
[Name] Carrot Burfi [AuthorId] 6923 [AuthorName] kusum gupta [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-12T08:15:00Z [Description] Carrots are used widely in India, not only as vegetable, but also to make drinks, pudding and fudge. This fudge can be refrigerated or frozen for quite a long time. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Vegetable", "Asian", "Indian", "Low Cholesterol", "Healthy", "Kid Friendly", "High In...", "Weeknight", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2 1/2", "3", "2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["carrots", "sugar", "unsalted butter", "cardamom seed", "cashews"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 98.3 [FatContent] 1.9 [SaturatedFatContent] 0.8 [CholesterolContent] 4.0 [SodiumContent] 64.8 [CarbohydrateContent] 17.9 [FiberContent] 1.1 [SugarContent] 15.7 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 48 pieces [RecipeInstructions] ["In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes.", "Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour].", "Stir in the butter.", "Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.", "Add more dry milk as needed.", "Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.", "Garnish with nuts.", "Cut into squares when cold." ] |
[Name] Country Ribs - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2002-02-12T08:15:00Z [Description] Make and share this Country Ribs - Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Canadian", "Kid Friendly", "Weeknight", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3 -4", "1", "1", "2", "1", "3", "1", "1/2", "1/4"] [RecipeIngredientParts] ["onion", "country-style pork ribs", "tomato juice", "molasses", "Worcestershire sauce", "Dijon mustard", "poultry seasoning", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 723.4 [FatContent] 40.5 [SaturatedFatContent] 8.1 [CholesterolContent] 252.2 [SodiumContent] 534.0 [CarbohydrateContent] 18.9 [FiberContent] 1.5 [SugarContent] 13.2 [ProteinContent] 67.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place onion rings in bottom of a 3 1/2 quart.", "crock pot, place ribs on top of onions.", "Make sure ribs are trimmed of all excess fat.", "In a small bowl, whisk together the remaining ingredients, reserve 1 cup for sauce, cover this reserved portion and refrigerate.", "Pour remaining tomato mixture over ribs, cover pot.", "Cook at high setting for 5 to 6 hours, drain ribs, discarding cooking liquid.", "In a small saucepan, simmer reserved sauce for 10 minutes, serve over cooked ribs on heated plates." ] |
[Name] Lamb Curry - Crock Pot [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2002-02-12T08:15:00Z [Description] Make and share this Lamb Curry - Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Stew", "Lunch/Snacks", "Lamb/Sheep", "Apple", "Onions", "Fruit", "Vegetable", "Nuts", "Meat", "Canadian", "Weeknight", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "3", "1/2", "1 1/2", "1", "2", "1", "1/8", "1"] [RecipeIngredientParts] ["lean lamb fillets", "onions", "granny smith apple", "sultana raisins", "lemon, juice and zest of", "curry powder", "brown sugar", "Tabasco sauce", "garlic clove"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 891.5 [FatContent] 57.4 [SaturatedFatContent] 21.9 [CholesterolContent] 210.8 [SodiumContent] 269.3 [CarbohydrateContent] 37.4 [FiberContent] 4.6 [SugarContent] 24.6 [ProteinContent] 57.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove any fat from lamb, cut into 1 inch cubes. Place chopped onions in bottom of a 3 1/2 quart crock pot. Top with chopped apple, raisins, and nuts, lay meat cubes evenly over top. Mix apple juice with remaining ingredients, pour over meat, cover pot. Cook at low setting for 8 to 10 hours, stirring once during last hour. Serve over hot cooked rice. |
[Name] Eggs in Avocado Boats [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-12T08:15:00Z [Description] Make and share this Eggs in Avocado Boats recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kosher", "Free Of...", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["8", "4", "1", "2", "1/3", "1/3", NA, NA] [RecipeIngredientParts] ["eggs", "avocados", "salsa", "cheddar cheese", "sour cream", "black olives", "lettuce", "cilantro"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 597.0 [FatContent] 49.4 [SaturatedFatContent] 13.0 [CholesterolContent] 446.3 [SodiumContent] 738.3 [CarbohydrateContent] 23.7 [FiberContent] 14.9 [SugarContent] 4.2 [ProteinContent] 21.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook eggs any way you like them. Arrange 4 plates by placing a bed of lettuce on the plate and topping with avocado halves, 2 per plate. Place one egg in each avocado half. Cover eggs with salsa and sprinkle with cheese. Top each avocado with a dollop of sour cream and a sprinkle of black olive slices. Garnish with fresh cilantro. Goes great with warm tortillas. |
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