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[Name] Baked Reuben - Style Casserole [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-12T08:15:00Z [Description] Make and share this Baked Reuben - Style Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/52/8/UXjEOK75RRafEfsvRkpQ-010.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/52/8/U6bSTVRvRpCTk85MqjZd-007.JPG"] [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1/4", "1/8", "1", "2", "2/3", "1/2", "1/4", "3"] [RecipeIngredientParts] ["sauerkraut", "onion", "fresh parsley", "caraway seed", "swiss cheese", "corned beef", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 463.8 [FatContent] 35.4 [SaturatedFatContent] 15.2 [CholesterolContent] 97.8 [SodiumContent] 1425.7 [CarbohydrateContent] 18.3 [FiberContent] 3.4 [SugarContent] 7.0 [ProteinContent] 19.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 F degrees. In large bowl, mix saurkraut, onion, parsley, and caraway seed. Spoon into 2 qt. baking dish. Layer with half the cheese, half the salad dressing, and all of the corned beef. Layer remaining salad dressing and cheese. In large skillet, melt butter, add bread cubes, and stir until bread is coated. Sprinkle bread over top of casserole. Bake 30 minutes until all is hot and bread cubes are browned. |
[Name] Bread Machine Spinach and Feta Bread [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2002-02-12T08:35:00Z [Description] Make and share this Bread Machine Spinach and Feta Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/52/9/picCkI74Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/52/9/piczJKte6.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Cheese", "European", "Healthy", "Weeknight", "Bread Machine", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "2", "1", "1 1/4", "1", "1"] [RecipeIngredientParts] ["water", "butter", "flour", "sugar", "salt", "instant yeast", "feta", "fresh spinach leaves"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 1874.2 [FatContent] 43.5 [SaturatedFatContent] 27.9 [CholesterolContent] 153.7 [SodiumContent] 4092.4 [CarbohydrateContent] 301.4 [FiberContent] 12.1 [SugarContent] 12.3 [ProteinContent] 63.1 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Place all ingredients into the bread machine bowl except the yeast, cheese and spinach. Place yeast in yeast hopper, and with 10 minutes left in the last kneading cycle add spinach and cheese. Walk away! |
[Name] Bread Machine Bacon and Beer Bread [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2002-02-12T08:35:00Z [Description] I made this last night for today's lunches. I would use more bacon next time, and maybe some shredded cheddar. Di [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Pork", "Meat", "Weeknight", "Bread Machine", "Small Appliance"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/4", "2", "1 1/2", "3 1/4", "1 1/2", "1", "1 3/4", "1/3 - 1/2"] [RecipeIngredientParts] ["beer", "water", "green onion", "yellow mustard", "butter", "flour", "sugar", "salt", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 1661.0 [FatContent] 10.2 [SaturatedFatContent] 4.3 [CholesterolContent] 15.1 [SodiumContent] 2428.4 [CarbohydrateContent] 327.4 [FiberContent] 13.2 [SugarContent] 8.1 [ProteinContent] 46.1 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Place all ingredients in the bread machine bowl except the bacon and yeast. Place the yeast in the yeast hopper. Add the bacon with 10 minutes remaining in the last knead cycle. Walk away! |
[Name] Spinach & Dill Salad [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-12T08:35:00Z [Description] A nice fresh, light spinach salad with a touch of dill. I formulated this recipe years ago as I grow some very tasty spinach and dill weed. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/1/picdWM5Z1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/1/picYjkBuG.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Russian", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["12", "3", "2", "1/4", "1/4", "1/4", "1", "1/2"] [RecipeIngredientParts] ["fresh spinach", "extra virgin olive oil", "fresh lemon juice", "salt", "granulated sugar", "black pepper", "cucumbers", "fresh dill weed"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 130.6 [FatContent] 10.7 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 228.8 [CarbohydrateContent] 7.9 [FiberContent] 2.8 [SugarContent] 2.0 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash spinach in cold water. Remove coarse stems and discard. Dry spinach on paper towelling; chop into bite size pieces and place into a large mixing bowl. In a small bowl, combine olive oil, lemon juice, salt, sugar and pepper, mix well to blend. Add seeded chopped cucumber to dressing and mix. Pour dressing over spinach and toss to coat. Add chopped fresh dill and toss to mix. Serve immediately. If desired, add 1/4 teaspoon of dry mustard when mixing dressing. |
[Name] Bread Machine Cheddar Olive Bread [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2002-02-12T08:35:00Z [Description] Make and share this Bread Machine Cheddar Olive Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/2/picXGQJnv.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Weeknight", "Bread Machine", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "3 1/4", "1", "1", "1", "1 1/4", "1/2"] [RecipeIngredientParts] ["water", "flour", "sharp cheddar cheese", "sugar", "salt"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1965.1 [FatContent] 41.7 [SaturatedFatContent] 24.5 [CholesterolContent] 118.7 [SodiumContent] 3042.6 [CarbohydrateContent] 317.6 [FiberContent] 12.0 [SugarContent] 5.9 [ProteinContent] 72.0 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Add all ingredients into the bread machine bowl except the olives and yeast. Place the yeast in the yeast hopper and add the olives with 10 minutes remaining on the last kneading cycle. Walk away! |
[Name] Banana Coconut Muffins [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-12T08:37:00Z [Description] Make and share this Banana Coconut 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/19/53/3/picqNJoUe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/3/picpZmpgB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/3/picgtOgoP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/3/picYbLehE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/3/picNowDB9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/3/picolXc15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/3/picnGpNoK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/3/19533.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Coconut", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["1 2/3", "1/4", "2", "1/2", "1", "1/2", "2", "1", "1/2", "1/4", "3", "1/3", "2", "2", "1/4"] [RecipeIngredientParts] ["flour", "granulated sugar", "baking powder", "salt", "coconut", "raisins", "bananas", "egg", "milk", "brown sugar", "margarine", "butter", "coconut", "brown sugar", "margarine", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 253.0 [FatContent] 11.9 [SaturatedFatContent] 6.8 [CholesterolContent] 16.9 [SodiumContent] 230.0 [CarbohydrateContent] 35.0 [FiberContent] 2.8 [SugarContent] 16.1 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients, including coconut and banana. Beat egg, add milk and margarine. Add to dry ingredients, mix until moistened. Spoon into muffin pans. Topping------------. Mix and sprinkle over unbaked muffins. Bake at 375 for 25 minutes. Makes 12 muffins. |
[Name] Maple-Balsamic Vinaigrette [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT1M [TotalTime] PT6M [DatePublished] 2002-02-12T08:39:00Z [Description] Make and share this Maple-Balsamic Vinaigrette 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/19/53/4/picuhlr6N.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "Grains", "Canadian", "Low Protein", "Vegan", "Free Of...", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "2", NA, NA] [RecipeIngredientParts] ["olive oil", "pure maple syrup", "grainy mustard", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 61.6 [FatContent] 5.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 24.6 [CarbohydrateContent] 3.0 [FiberContent] 0.1 [SugarContent] 2.6 [ProteinContent] 0.1 [RecipeServings] 5.0 [RecipeYield] 1/3 cup, approximately [RecipeInstructions] In a small bowl, whisk oil, vinegar, maple syrup, mustard, salt and pepper until blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake.] Store refrigerated. |
[Name] Meat Fondue Sauces [AuthorId] 24995 [AuthorName] BarbaraK [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-12T08:39:00Z [Description] Make and share this Meat Fondue Sauces recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1", "1", "1/4", "1/4", "1/2", "1 1/2", "1/2", "1/4", "1/2", "3/8", "1", "1", "1 1/2", "1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["mayonnaise", "catsup", "brandy", "Worcestershire sauce", "mayonnaise", "milk", "curry powder", "Tabasco sauce", "sour cream", "dill pickle", "dill weed", "salt", "pepper", "butter", "water", "soy sauce", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 51.9 [FatContent] 4.4 [SaturatedFatContent] 2.6 [CholesterolContent] 11.3 [SodiumContent] 282.2 [CarbohydrateContent] 1.9 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in skillet. Add water and heat to boiling. Add past of soy sauce and cornstarch and cook til thick and clear. Serve warm. Auroe Sauce:Combine ingredients and refrigerate til serving. Dill Sauce:Combine ingredients. Refrigerate til serving. |
[Name] Bread Machine Caesar Bread [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2002-02-12T10:21:00Z [Description] Make and share this Bread Machine Caesar Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "Weeknight", "Bread Machine", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "1", "2", "3", "2", "1", "2", "1/2", "1 3/4"] [RecipeIngredientParts] ["water", "water", "lemon juice", "flour", "sugar", "salt", "parmesan cheese", "instant yeast"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1714.5 [FatContent] 27.3 [SaturatedFatContent] 10.4 [CholesterolContent] 44.0 [SodiumContent] 3104.9 [CarbohydrateContent] 299.7 [FiberContent] 11.6 [SugarContent] 10.0 [ProteinContent] 60.7 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Place all ingredients except yeast in the bread machine bowl. Place yeast in yeast hopper. Press start and walk away. |
[Name] Chocolate Chip Blond Brownies [AuthorId] 13029 [AuthorName] Musical Joy [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-02-12T10:21:00Z [Description] Quickest yummiest brownie recipe ever! My best friend found this recipe in her local newspaper. The recipe dangerous though -- since they're so easy to make,I find myself making them more than I really should! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/7/picKulKIQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/7/fDC4Rd9ISYOpah7IyDiq_IMG_5646.JPG"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1/3", "1", "1", "1", "1", "1/2", "1/8", "1/2", "6"] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "vanilla", "flour", "baking powder", "baking soda", "salt", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 227.9 [FatContent] 9.9 [SaturatedFatContent] 5.9 [CholesterolContent] 29.0 [SodiumContent] 183.0 [CarbohydrateContent] 35.1 [FiberContent] 1.1 [SugarContent] 25.6 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 12-16 brownies [RecipeInstructions] Preheat oven to 350. Melt butter, add brown sugar, egg and vanilla. Mix well. Add remaining'dry' ingredients. Spread in a well-greased an 8 or 9 inch pan. Bake at 350 for 30- 40 minutes. |
[Name] Crispy Tater Tot Casserole [AuthorId] 13029 [AuthorName] Musical Joy [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2002-02-12T10:21:00Z [Description] This is my gram's recipe. Sounds odd, but has a great taste. I love it because it takes only 5 minutes to make and because my kids devour it. (Gotta love tater tots)! It's great served with a green salad or fruit. Great for potlucks too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/53/8/pichRjKfQ.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1 1/2", "6 -8", NA] [RecipeIngredientParts] ["lean ground beef", "American cheese"] [AggregatedRating] 4.5 [ReviewCount] 26.0 [Calories] 462.1 [FatContent] 25.8 [SaturatedFatContent] 9.6 [CholesterolContent] 62.1 [SodiumContent] 860.7 [CarbohydrateContent] 34.1 [FiberContent] 3.6 [SugarContent] 2.2 [ProteinContent] 23.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Lightly grease a 9 x 13 pan (makes cleanup easier]. Spread beef in bottom of pan. Salt and pepper. Cover with the can of soup; spread evenly. Layer the frozen peas over the meat and soup. Arrange tater tots in rows over the casserole. Cover and bake at 375 for 1 hour and 15 minutes. Uncover and add slices of American cheese to top of casserole. Bake uncovered for 15- 20 minutes, till cheese is brown and casserole is hot and bubbly. |
[Name] Pollo Fundido [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-12T10:21:00Z [Description] Fried chicken filled Mexican flour tortillas topped with a melted cheddar cheese and a spicy cream cheese sauce. [Editor's note: this recipe was updated as a result of reviews with the help of Trixyinaz aka Veronica 9/25/2002] [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "European", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["12", NA, "12", "1", "1", "2", "2", "1", "4", "1/4", NA, "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["flour tortillas", "cheddar cheese", "green pepper", "celery", "tomatoes", "whole chickens", "garlic cloves", "chicken broth", "cream cheese", "half-and-half", "chicken broth"] [AggregatedRating] 2.0 [ReviewCount] 4.0 [Calories] 992.8 [FatContent] 59.4 [SaturatedFatContent] 23.9 [CholesterolContent] 199.6 [SodiumContent] 1152.0 [CarbohydrateContent] 63.6 [FiberContent] 4.3 [SugarContent] 4.9 [ProteinContent] 48.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For the Guisado: Fill up large pot with water. Add salt. Boil the whole chicken until it is fully cooked and falling off the bones. Remove the chicken from pot, let it cool off and then remove the skin and bones. Save the chicken broth, but skim the top of it. Pick apart the meat, shred it and put aside. In a different pot, fill it with enough chicken broth to cover the bottom of the pan. Chop the green pepper, onion and celery. Add your chopped vegetables to the pot and simmer over medium heat until softened, about 30 minutes (you may want to add more broth as it evaporates]. Crush the tomatoes and add to the cooked vegetables, along with the garlic and pepper. Add the cooked chicken and simmer over medium heat for 15-20 minutes. Remove from stove and drain any excess juice. For the cream cheese mixture: Soften cream cheese and place in mixing bowl along with the half and half, jalapeños, and chicken broth. Blend evenly and set aside. To make the chicken burritos: Place a few spoonfuls of the chicken meat mixture in center of a large soft flour tortilla. Roll the tortilla halfway, then fold both ends up (like folding a cloth diaper], and then completing the rolling process. If needed, use a toothpick to hold tortilla in place. In a large skillet, heat the oil over med-high heat and fry the burritos until golden brown. You may have to fry in batches depending on how many burritos you can fry in your pan. Set aside on paper towels and soak up any excess oil (a few minutes]. Cut each burrito into thirds and place in a baking dish. Place one-half ounce of cream cheese mixture, along with a cheddar cheese slice, on top of each burrito. Preheat over to 350°F. Bake until cheese melts, about one minute. Serve with rice and beans. |
[Name] Italian Cream Cake [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-12T10:21:00Z [Description] This cake will simply melt in your mouth. I used to save my pennies to get to buy one at Larry's House of cakes in Marion, Illinois, but found this recipe in a church cook book. I tried it and it is yummy! Thanks to a lady named Ruth Ann Riddle--it tastes like Larry's. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "5", "2", "1/2 - 1", "1/2", "2", "1", "1", "1", "1", "1/2 - 1", "1", "1"] [RecipeIngredientParts] ["buttermilk", "baking soda", "eggs", "sugar", "oleo", "shortening", "flour", "vanilla", "english walnuts", "coconut", "cream cheese", "oleo", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 951.3 [FatContent] 60.5 [SaturatedFatContent] 29.4 [CholesterolContent] 109.7 [SodiumContent] 402.0 [CarbohydrateContent] 97.9 [FiberContent] 6.6 [SugarContent] 74.3 [ProteinContent] 10.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Combine baking soda and buttermilk; set aside for a few minutes.", "Beat egg whites until stiff; then cream sugar, oleo and shortening.", "Add egg yolks, one at a time; beat well.", "Add buttermilk and flour, a little at a time.", "Stir in vanilla.", "Fold all of this mixture into the egg whites.", "Add coconut and nuts.", "Bake in 3 (8-inch] pans at 325° for 25 minutes or longer if needed.", "Ice with Philadelphia Cream Cheese Icing.", "Combine all icing ingredients and mix well.", "Ice cake and enjoy." ] |
[Name] Chicken and Barley Stew [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2002-02-12T10:21:00Z [Description] Make and share this Chicken and Barley Stew recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/54/1/OQFsnh92RLKjsbITWv59_0S9A0814.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/54/1/t59P9gXvSVqkZYzwAx2H_0S9A0795.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/54/1/qcs036DyTByFoeS9B61Q_0S9A0803.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/54/1/picTcRDd3.jpg" ] [RecipeCategory] Stew [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "5", "1", "2", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "barley", "celery", "carrots", "onion", "garlic", "dried basil", "dried thyme", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 284.0 [FatContent] 5.8 [SaturatedFatContent] 1.4 [CholesterolContent] 46.8 [SodiumContent] 531.0 [CarbohydrateContent] 33.8 [FiberContent] 5.6 [SugarContent] 7.7 [ProteinContent] 23.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss all of the ingredients, except the parsley into a large stock pot. Bring to a boil, cover loosely and reduce the heat to low. Let the stew simmer for about 1 1/4 hours, stirring occasionally. Use tongs to remove the chicken from the stew and slice it into bite-sized pieces. Then return the chicken to the stew and continue to simmer for 15 min more. Swirl the parsley into each bowl before serving. |
[Name] Blue Cheese Dressing [AuthorId] 28941 [AuthorName] Teresa Fadley [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-12T10:21:00Z [Description] The easiest and best tasting Blue Cheese Dressing that I have found. This is a very thick and hangs right to your salad! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/54/2/picTfZTsF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/54/2/picUFxY9p.jpg"] [RecipeCategory] Salad Dressings [Keywords] ["Cheese", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "5", "1"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "blue cheese", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 237.3 [FatContent] 21.6 [SaturatedFatContent] 13.2 [CholesterolContent] 56.5 [SodiumContent] 541.3 [CarbohydrateContent] 2.7 [FiberContent] 0.0 [SugarContent] 2.2 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Blend your mayonnaise, blue cheese and garlic. Fold in the sour cream, then refrigerate 3-4 hours. Keeps well. |
[Name] Brandied Chocolate Truffles [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT16H [PrepTime] PT30M [TotalTime] PT16H30M [DatePublished] 2002-02-12T10:21:00Z [Description] Posted on request, I have looked at this picture for years and have never got around to trying them, they look fantastic, if you try them, please let me know how they turn out. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Canadian", "Christmas", "Thanksgiving", "Weeknight", "Freezer", "Stove Top"] [RecipeIngredientQuantities] ["12", "15", "135", "33", NA, "6"] [RecipeIngredientParts] ["unsalted butter", "brandy", "cognac", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 897.9 [FatContent] 66.9 [SaturatedFatContent] 39.9 [CholesterolContent] 5.9 [SodiumContent] 32.1 [CarbohydrateContent] 93.1 [FiberContent] 13.3 [SugarContent] 71.8 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] 30 truffles [RecipeInstructions] Melt sweet chocolate with the butter. Slowly strain 1/4 cup (60ml] of the hot cream into chocolate mixture, beating with mixer at low speed or whisking by hand until the cream is absorbed. Repeat procedure twice, using 1/4 cup (60ml] cream each time. Drizzle brandy into chocolate mixture, stirring until mixture is smooth. Cover and refrigerate until chocolate mixture is firm, usually 2 hours, or overnight, if desired. Line a baking sheet with waxed paper. Spoon 1 inch (2. 5cm] mounds of chilled chocolate mixture onto waxed paper, you may use a melon baller, if desired. Refrigerate until chocolate mixture is firm again, about 30 minutes. Rinse hands with very cold water, dry. Rub palms of hands well with powdered sugar. Working quickly, roll each chocolate mound between palms into a ball about 1 inch (2. 5 cm] in diameter to form truffle. Freeze until firm to the touch, about 30 minutes. Melt semisweet chocolate. Line a second baking sheet with waxed paper. Remove 10 truffles from freezer. Working quickly, grasp each truffle between thumb and index finger and dip entire truffle into the warm chocolate, immediately shake off as much excess chocolate as possible and place truffle on waxed paper. Remove 10 more truffles from freezer, repeat procedure. Repeat until all truffles are dipped. When all truffles are coated, use fork, spatula or kitchen knife to drizzle any remaining chocolate over the top of each truffle in a thin stream, making a stringlike design. It may be necessary to reheat chocolate, adding any hardened residual drippings from waxed paper. Refrigerate truffles 30 minutes. Transfer to paper candy cups and place in an airtight container. Refrigerate until serving time. Truffles can be refrigerated up to 2 weeks, if you can keep them that long! |
[Name] Garlic Artichoke Dip [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-12T10:21:00Z [Description] Make and share this Garlic Artichoke Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1", "1", "1"] [RecipeIngredientParts] ["garlic", "parmesan cheese", "mayonnaise", "green chili pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 729.9 [FatContent] 30.2 [SaturatedFatContent] 17.6 [CholesterolContent] 88.0 [SodiumContent] 1664.3 [CarbohydrateContent] 73.2 [FiberContent] 21.5 [SugarContent] 25.0 [ProteinContent] 53.5 [RecipeServings] nan [RecipeYield] 1 bowl [RecipeInstructions] Preheat oven to 350 degrees. Mix all ingredients in bowl. Spoon into baking dish and bake for 20 minutes. Serve with French, Sourdough or your favorite bread (sometimes I toast the bread]. As always, my disclaimer: if you do not adore garlic, I would reduce the amount to 4 cloves. |
[Name] Chicken and Dumplings [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-12T10:21:00Z [Description] Make and share this Chicken and Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "4", "2"] [RecipeIngredientParts] ["stewing chicken", "flour", "salt", "baking powder", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 544.1 [FatContent] 31.9 [SaturatedFatContent] 9.3 [CholesterolContent] 166.3 [SodiumContent] 507.8 [CarbohydrateContent] 31.9 [FiberContent] 1.1 [SugarContent] 0.2 [ProteinContent] 29.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] When chicken is done cooking, remove from broth to cool. Debone and set aside. Strain broth. Sift flour with salt and baking powder. Mix in shortening with fingertips until blended. Beat eggs, and add about 1/2 cup chicken broth before adding to flour and shortening mixture. This should make a stiff dough, but if needed add a little more flour, or broth until the right consistency. Roll out until a little less than 1/4\" thick. Cut into strips about 1\" wide, then cut into 1\" squares. Bring broth to fast boil and drop in one by one as quick as possible. Cover and boil 20 minutes. Fold in chicken. |
[Name] Calico Bean Soup [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-02-12T10:39:00Z [Description] Make and share this Calico Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["ham bone", "ground beef", "onion", "garlic", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 26.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 5.9 [FiberContent] 1.5 [SugarContent] 3.4 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 8-11 cups [RecipeInstructions] Wash beans and add enough water to cover. Soak 4 hours to overnight; drain. All remaining ingredients. Cover and simmer for 3-4 hours or until beans are tender, stirring occasionally. |
[Name] Cannelloni with Spinach and Mushrooms [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2002-02-12T10:39:00Z [Description] With the assistance of some of my Italian friends, I developed this marvelous tasting Cannelloni recipe. It takes a bit of time to prepare but is worth every effort one puts into it. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "3", "1", "1/2", "14", "1/4", "1/2", "1", "2", "1/2", "2", "1", "2/3", "10", "1/2", "1/3", "4", "1", "1/16", "1/4", "1", "4"] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "button mushroom", "tomato sauce", "Worcestershire sauce", "dried oregano", "dried basil", "fresh oregano", "fresh parsley", "water", "margarine", "butter", "all-purpose flour", "frozen spinach", "ricotta cheese", "mozzarella cheese", "parmigiano-reggiano cheese", "egg", "ground nutmeg", "salt", "mozzarella cheese", "parmigiano-reggiano cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 470.1 [FatContent] 34.4 [SaturatedFatContent] 13.0 [CholesterolContent] 109.3 [SodiumContent] 1290.3 [CarbohydrateContent] 20.1 [FiberContent] 4.7 [SugarContent] 9.2 [ProteinContent] 23.8 [RecipeServings] 4.0 [RecipeYield] 8 large cannelloni tubes [RecipeInstructions] Cook cannelloni tubes according to package direction; drain and set aside to cool. SAUCE--------------. In a medium size saucepan, heat olive oil on medium-high heat. Add chopped onion and saute' until just softened, about 4 minutes. Add chopped mushrooms and continue to saute' for another 3 minutes. Stir in tomato sauce, Worcestershire sauce, oregano, basil, parsley and water and bring to boil. Reduce heat and simmer for 20 minutes, stirring occasionally. FILLING--------------. In another medium-size saucepan, melt margarine or butter on medium heat. Stir in flour and cook for 1 minute mixing continuously. DO NOT BURN OR LET THE FLOUR GO LUMPY. Gradually stir in milk and cook on medium heat, stirring continuously until a smooth and thick sauce is formed. Stir in Ricotta cheese and Parmesan cheese, and continue to cook until the cheese has melted. Remove from heat and stir in drained, chopped spinach, beaten egg, ground nutmeg and salt. Carefully stuff each pre-cooked cannelloni tube with spinach mixture using a small spoon; set aside. CAREFUL NOT TO SPLIT THE COOKED TUBES. Preheat oven to 350 F degrees. In a 9\" x 9\" oven-proof casserole dish, spoon 2/3 of the sauce mixture over the bottom. Place stuffed tubes in a single layer into the sauce. Spoon remainder of the sauce over the tubes. Sprinkle with grated Mozzarella cheese and grated Parmesan cheese. Tightly cover with aluminum foil; place in preheated 350 F oven and bake for 20 minutes. Remove aluminum foil and continue to bake for an additional 10 minutes or until sauce is bubbling and a nice golden crust forms. Serve hot. |
[Name] Baked Potato Ice Cream [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-12T14:34:00Z [Description] Make and share this Baked Potato Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "< 30 Mins", "No Cook", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2"] [RecipeIngredientParts] "French vanilla ice cream" [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2607.4 [FatContent] 158.9 [SaturatedFatContent] 93.6 [CholesterolContent] 797.0 [SodiumContent] 857.2 [CarbohydrateContent] 255.2 [FiberContent] 8.2 [SugarContent] 203.8 [ProteinContent] 41.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Note: you may wish to use more of less of each item listed. Soften ice cream just enough to be able to form it. Take 2 to 3 scoops and form together into the shape of a baked potato, putting each\"potato\" back in the freezer until all are done. Once they are all formed and firming again roll them through a plate of cocoa so that they are coated completely (you are making the appearance of a potato at this point]. Place back into freezer until ready to serve. Once you are ready to serve, slice them open at the top (just like a baked potato] and poor in some of your chocolate sauce so that it looks like gravy. Then squirt in the whipped cream (or scoop in Cool Whip] so that it looks like sour cream. Sprinkle on almonds and serve! You can use many different toppings such as coconut colored orange to look like shredded cheese, green maraschino cherries to look like green onions and so on. |
[Name] Sundae Cake Dessert [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-12T14:34:00Z [Description] Make and share this Sundae Cake Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 5745.4 [FatContent] 217.9 [SaturatedFatContent] 53.6 [CholesterolContent] 648.7 [SodiumContent] 7377.7 [CarbohydrateContent] 917.2 [FiberContent] 30.7 [SugarContent] 385.8 [ProteinContent] 79.3 [RecipeServings] nan [RecipeYield] 1 9x13 pan [RecipeInstructions] Prepare and bake cake according to directions on mix. When cake is done poke holes into cake using end of a wooden spoon. Pour each topping over cake. Serve with ice cream or whipped topping. |
[Name] Leona's Cream of Chicken and Herb Soup [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-02-12T14:34:00Z [Description] Make and share this Leona's Cream of Chicken and Herb Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "1", "1/2", "1/2", "2", "2", "1/4", "1/4", "1/4", "1/8", "1/2", "3/4", NA, NA] [RecipeIngredientParts] ["chicken", "bay leaf", "onion", "celery", "carrot", "butter", "flour", "milk", "thyme", "marjoram", "chives", "nutmeg", "turmeric", "saffron", "cooked rice", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1047.3 [FatContent] 79.3 [SaturatedFatContent] 37.3 [CholesterolContent] 315.4 [SodiumContent] 603.0 [CarbohydrateContent] 29.4 [FiberContent] 1.1 [SugarContent] 4.1 [ProteinContent] 52.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook chicken in broth with onions, celery and carrots. approx 1 1/2 hours. remove skin and bones, chop chicken, skim fat. Return chicken to the pot, add herbs and rice. In a seperate pot, melt butter, add flour, whisk for 1 min, slowly add your cream and milk and whisk over low heat till thickened. Add to the pot with the chicken, rice and broth, stirring till smooth and thick. Heat through. Serve with parsley on top. Enjoy! |
[Name] Chinese Hot Oil (La yu) [AuthorId] 29229 [AuthorName] tgobbi [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-12T14:34:00Z [Description] Make and share this Chinese Hot Oil (La yu) recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "5"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 63.4 [FatContent] 7.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 10.5 [CarbohydrateContent] 0.6 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a sauce pan until it's just hot enough so that the chile flakes sizzle like crazy when you add them- but not so hot that they burn. Turn off the heat. Stir the flakes into the oil. Let cool. You can strain the oil or leave the flakes in it. |
[Name] Easy Burritos [AuthorId] 24378 [AuthorName] Branwyn [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-12T14:34:00Z [Description] Make and share this Easy Burritos recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "flour tortilla"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 318.8 [FatContent] 18.0 [SaturatedFatContent] 7.0 [CholesterolContent] 83.5 [SodiumContent] 313.4 [CarbohydrateContent] 12.4 [FiberContent] 4.2 [SugarContent] 0.2 [ProteinContent] 25.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground beef very well in skillet. Drain. Add refried beans and packet of burrito seasoning. Stir in and heat until heated through. Serve rolled in warmed tortillas with your choice of condiments. We serve with shredded cheese, guacamole, sour cream, and salsa. |
[Name] Popovers [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-12T14:34:00Z [Description] Make and share this Popovers recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "1 1/4", "1", "1", "1/2", "12", "2", "3", "2", "1", NA] [RecipeIngredientParts] ["flour", "low-fat milk", "water", "celery ribs", "rolled oats", "chives", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 416.4 [FatContent] 19.3 [SaturatedFatContent] 7.2 [CholesterolContent] 64.3 [SodiumContent] 147.4 [CarbohydrateContent] 36.9 [FiberContent] 1.8 [SugarContent] 4.2 [ProteinContent] 22.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425F. Brush a deep muffin pan with a small amount of oil. (I find the mixture is enough for about 10 popovers] Place the flour in a bowl and make a well in the centre. Add the egg white and milk and gradually beat in the flour. Gradually add the water, beating until smooth and bubbly. Place the pork mince, celery, oats, chives, Worcestershire sauce, and seasoning in a bowl and mix well. Mould the mixture into 10 small balls and place in the patty tins. Cook for 10 minutes, remove from the oven, and quickly pour the batter into the tins. (Dont allow tin to cool at this point or popovers wont rise] Cook for 20-25 minutes more, or until puffed and golden brown. Nice served with a thin gravy. |
[Name] Butterscotch Muffins w/ Brown Sugar Topping [AuthorId] 13029 [AuthorName] Musical Joy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-12T14:34:00Z [Description] The pudding mixes make these muffins so moist and yummy! Plus, the recipe makes a lot; great for a special breakfast or treat. Very distinctive flavor. I'd never made muffins from scratch before I tried this recipe - it's how I'll do it from now on! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1", "1", "4", "3/4", "1", "2/3", "1/2", "2"] [RecipeIngredientParts] ["flour", "sugar", "instant butterscotch pudding mix", "instant vanilla pudding", "baking powder", "salt", "water", "eggs", "vanilla extract", "brown sugar", "pecans", "ground cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 263.7 [FatContent] 12.5 [SaturatedFatContent] 1.8 [CholesterolContent] 47.0 [SodiumContent] 266.0 [CarbohydrateContent] 35.5 [FiberContent] 0.8 [SugarContent] 24.2 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 18-24 muffins [RecipeInstructions] In a bowl. ,combine the flour, sugar, pudding mixes, baking powder and salt. In another bowl, combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients; sprinkle over batter. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. |
[Name] Vanilla Almond Rice Krispies Treats [AuthorId] 27381 [AuthorName] SaraFish [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2002-02-12T14:34:00Z [Description] A variation of Kellog's Rice Krispies Treats Original recipe. Just the added dash of vanilla and almond extracts makes these scrumptious! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/55/6/pic6x561r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/55/6/picoKJyj0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/55/6/picgpyY8j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/55/6/pic6g3iOz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/55/6/picdY4b8W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/55/6/19556.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Rice", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "4", "6", "1", "1"] [RecipeIngredientParts] ["margarine", "mini marshmallows", "real vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 65.7 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 76.7 [CarbohydrateContent] 12.9 [FiberContent] 0.1 [SugarContent] 5.4 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 24 two inch squares [RecipeInstructions] Melt margarine in large non-stick pan (I use my T-Fal Dutch oven] over medium-low heat. Add marshmallows and stir until melted and smooth. Turn off flame. Stir in extracts. Fold in cereal and continue folding until well coated. Spray 13 X 9 pan with cooking spray and press mixture into pan (I spray my hand with a little Pam and then use my hand but you can use the back of a buttered spoon if you don't have asbestos fingers like mine]. Cool and cut into squares. |
[Name] Grand Marnier French Toast [AuthorId] 27711 [AuthorName] chef blade [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-12T14:34:00Z [Description] This is great for brunch! Cut each slice in half and serve on a warm platter, dusted with powdered sugar; maple syrup and REAL butter on the side. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "4", "1/2", "1/2", "3", "8"] [RecipeIngredientParts] ["half-and-half", "eggs", "brown sugar", "salt", "Grand Marnier"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 440.6 [FatContent] 16.4 [SaturatedFatContent] 5.7 [CholesterolContent] 190.3 [SodiumContent] 505.9 [CarbohydrateContent] 65.7 [FiberContent] 0.9 [SugarContent] 19.7 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk together first 6 ingredients. Submerge each slice into custard for 20 seconds. Grill as you would regular french toast, but just a little less heat and longer time. |
[Name] Neiman Marcus Cake [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-12T14:34:00Z [Description] Make and share this Neiman Marcus Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/2 - 1", "4", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "eggs", "cream cheese", "powdered sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 243.9 [FatContent] 10.3 [SaturatedFatContent] 5.1 [CholesterolContent] 55.8 [SodiumContent] 209.3 [CarbohydrateContent] 35.9 [FiberContent] 0.2 [SugarContent] 30.3 [ProteinContent] 2.8 [RecipeServings] 24.0 [RecipeYield] 24 pieces [RecipeInstructions] Combine cake mix, butter and 2 of the eggs. Press into a 9x13x2-inch pan (greased]. Combine cream cheese, remaining 2 eggs and powdered sugar. Mix well and spread over top of first mixture (but do not mix the two together]. Bake at 350° until lightly browned (about 35 minutes]. |
[Name] Oven Baked Parmesan Potatoes [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-12T14:34:00Z [Description] Make and share this Oven Baked Parmesan 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/19/55/9/99oFXbAiQpylTtwZPlHQ_Oven%20Baked%20Pamesan%20Potatoes_1210.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/55/9/qvffS2dDSyeXmWR8nfkJ_Oven%20Baked%20Parmesan%20Potatoes_1196.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/55/9/picjgCCWr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/55/9/pic41wIFr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/55/9/pic9kbM3h.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1/2", "3/4", "1", "1"] [RecipeIngredientParts] ["potatoes", "butter", "parmesan cheese", "pepper", "cumin"] [AggregatedRating] 5.0 [ReviewCount] 45.0 [Calories] 475.9 [FatContent] 19.3 [SaturatedFatContent] 12.0 [CholesterolContent] 51.7 [SodiumContent] 349.0 [CarbohydrateContent] 65.4 [FiberContent] 8.2 [SugarContent] 3.0 [ProteinContent] 12.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel and cut potatoes in 2 inch pieces. Melt butter in lg bowl in microwave. Combine cheese, pepper, and cumin in a paper bag. Roll potatoes in butter. Shake potatoes in cheese mixture. Place on baking sheet. Bake uncovered at 350 for 55-60 min, turning once. |
[Name] Five Cheese Lasagna [AuthorId] 26512 [AuthorName] Denise [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-12T14:34:00Z [Description] Our family lasagna recipe. Produces a drier lasagna since the noodles are cooked in the sauce. Makes a very large pan - serve with the required salad, garlic toast and a glass of nice red wine. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/56/0/9Pm5d6lR2WdjrJXllx0F_IMG_1366.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "2", "1", "1", "1 1/2", "1", "1", "1", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["dry lasagna noodles", "ricotta cheese", "cheddar cheese", "mozzarella cheese", "monterey jack cheese", "parmesan cheese", "yellow onion", "green pepper", "garlic powder", "salt", "pepper", "oregano", "basil", "thyme", "red wine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1062.2 [FatContent] 55.3 [SaturatedFatContent] 27.5 [CholesterolContent] 173.6 [SodiumContent] 1689.2 [CarbohydrateContent] 72.1 [FiberContent] 3.5 [SugarContent] 10.8 [ProteinContent] 59.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown ground round, onions and green pepper in skillet or dutch oven. When about half browned add the garlic powder, salt, pepper, oregano, basil and thyme. When finished browning, remove from heat and add red wine to deglaze pan. After deglazing, add spaghetti sauce and continue to simmer for approximately 10-15 minutes. The best part here is that you get to sample a little sauce and add any extras you think it needs. Maybe a little more garlic or pepper? Adjust to your tastes. Ladle a small amount of spaghetti sauce into a 9x13 inch pan. This is more to keep the noodles from sticking than anything else. Cover bottom of pan with DRY noodles and add more sauce. Top with one third of all the cheeses- mozzarella, cheddar, jack cheese& parmesan. Add another layer of noodles and coat with the container of ricotta cheese. Sprinkle generously with parmesan and more white cheeses. Add the final layer of noodles, the rest of the sauce, and the rest of the cheeses. Cover pan with aluminum foil and bake at 375 for 30 minutes. Reduce heat to 350 and bake for an additional 30 minutes. Let rest 10 minutes before serving. |
[Name] Crescent Roll Dough Palmiers [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT11M [PrepTime] PT10M [TotalTime] PT21M [DatePublished] 2002-02-12T14:34:00Z [Description] Traditional Palmiers are flaky, buttery cookie-like pastries also known as Elephant Ears or PigTails in some regions. This cheater's method is adapted from a Pillsbury recipe. These are smaller than what you'd find in a bakeries and they taste a little bit different - they are so light and have just a hint of lemon. And these are increbily easy & lightning fast - perfect when you have last minute guests. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/56/1/picsbSHAW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/56/1/picl7qFlr.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Healthy", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["4 -6", "2", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "lemons, zest of"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 38.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 4.7 [SodiumContent] 53.8 [CarbohydrateContent] 7.0 [FiberContent] 0.4 [SugarContent] 2.5 [ProteinContent] 1.1 [RecipeServings] 24.0 [RecipeYield] 24 palmiers [RecipeInstructions] Preheat oven to 375 F degrees. Combine 2 Tbsp of the sugar and the lemon zest in a small bowl and set aside. Sprinkle some of the remaining sugar onto a work surface, enough to dust the area well. Open the dough tube and separate the dough into two rectangular pieces (pressing together any of the triangular perforations so that you have two flat separate rectangles]. Roll out each rectangle separately onto the sugared surface to even out the dough. Using a pastry brush, paint the beaten egg across both pieces of dough. If needed, you may use an additional egg white. Sprinkle the sugar/lemon zest mixture you made earlier evenly over each rectangle. Starting with one rectangle of dough, roll up the left and right longest sides of the rectangle (jelly-roll stye] into the center, meeting at the center. With a sharp knife, cut small slices (about 1/4\" thick] from the short edge; the cut pieces of dough, when placed flat, should look like almost like a bowtie- with two coils at either side. Place cut side down, so they lie flat, onto greased cookie sheets. Sprinkle lightly with some remaining sugar. Bake in a preheated 375 F oven for 8-11 minutes or until golden brown. Cool 1 minute before removing from cookie sheets. Set on racks to cool completely. |
[Name] Brown Sugar Candy [AuthorId] 10290 [AuthorName] Vicky Bryant [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2002-02-12T14:34:00Z [Description] Make and share this Brown Sugar Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1", NA] [RecipeIngredientParts] ["light brown sugar", "milk", "butter", "vanilla", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2042.9 [FatContent] 29.7 [SaturatedFatContent] 18.8 [CholesterolContent] 86.7 [SodiumContent] 430.5 [CarbohydrateContent] 450.5 [FiberContent] 0.0 [SugarContent] 436.9 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] Cook sugar and milk until it forms a soft ball in cold water (soft ball stage]. Beat in butter add vanilla and nuts if using. Beat until it starts looking dull and pour into buttered dish or pan. Score and cut after a few minutes. |
[Name] Sour Cream Coffee Cake [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-12T14:40:00Z [Description] Make and share this Sour Cream Coffee 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/19/56/3/picgqREIL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/56/3/picAZRshM.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "2", "1", "1", "1/2", "1", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla extract", "flour", "baking powder", "baking soda", "salt", "sour cream", "sugar", "brown sugar", "walnuts", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 3705.8 [FatContent] 168.5 [SaturatedFatContent] 90.1 [CholesterolContent] 735.6 [SodiumContent] 3945.2 [CarbohydrateContent] 511.9 [FiberContent] 11.5 [SugarContent] 313.4 [ProteinContent] 48.9 [RecipeServings] nan [RecipeYield] 1 10 3/4 x 7 x 1 1/2-inch coffee cake [RecipeInstructions] NUT TOPPING----------------. Mix all ingredients together in a small bowl; set aside. BATTER----------------. Preheat oven to 350 degrees. Cream butter and sugar thoroughly in a large mixing bowl. Beat in eggs, one at a time; add vanilla. Sift flour with baking powder, baking soda, and salt. Add to creamed mixture, alternating with sour cream. Pur half of batter into a greased 10 3/4 x 7 x 1 1/2-inch baking pan. Sprinkle with half of nut topping; add remaining batter and sprinkle with remaining nut topping. Bake 45 minutes or until cake tester or toothpick inserted in center of cake comes out clean. |
[Name] Creamy Broccoli Casserole [AuthorId] 28201 [AuthorName] yooper [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-12T18:14:00Z [Description] Another great broccoli casserole recipe I got from allrecipes.com. Submitted by "menda". I added some frozen pearl onions to the broccoli mixture and it added a wonderful "crunch" to the dish. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "2", "1", "1"] [RecipeIngredientParts] ["frozen broccoli", "butter", "margarine", "salt", "all-purpose flour", "milk", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 230.2 [FatContent] 17.5 [SaturatedFatContent] 9.8 [CholesterolContent] 47.4 [SodiumContent] 296.8 [CarbohydrateContent] 13.2 [FiberContent] 1.9 [SugarContent] 1.0 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Place broccoli in a steamer over 1 inch of boiling water and cover. Cook until tender but still firm, about 2 to 6 minutes; drain. Melt butter in a medium saucepan over medium heat. Stir in salt, flour and milk. Stir in cream cheese and cook, stirring constantly until cheese melts. Remove from the heat and stir in broccoli. Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish and top with remaining crushed crackers. Bake in preheated oven for 30 minutes. |
[Name] Cream Puff Cake [AuthorId] 28201 [AuthorName] yooper [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-02-12T18:14:00Z [Description] A co-worker of mine brought this into work today and I had to share the recipe! It's like a giant eclair! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/56/5/picRmPzBS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/56/5/uZR7kABkQoOeWeLaaAch-cream-puff-cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/56/5/picQCIJDN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/56/5/pic7LBduu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/56/5/picWRfDb9.jpg"] [RecipeCategory] Dessert [Keywords] ["Potluck", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "4", "1", "4", "3", "1", "1/4"] [RecipeIngredientParts] ["water", "butter", "all-purpose flour", "eggs", "cream cheese", "milk", "instant vanilla pudding", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 64.0 [Calories] 226.1 [FatContent] 13.3 [SaturatedFatContent] 8.7 [CholesterolContent] 57.3 [SodiumContent] 289.3 [CarbohydrateContent] 23.1 [FiberContent] 0.2 [SugarContent] 16.2 [ProteinContent] 3.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. In a large heavy suacepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the sides of the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top. |
[Name] Tomato Bruschetta with Basil Spread [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2002-02-12T18:14:00Z [Description] Make and share this Tomato Bruschetta with Basil Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Greek", "European", "Healthy", "Potluck", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["low-fat cream cheese", "dried basil", "oregano leaves", "tomatoes", "green onion", "black olives"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 405.1 [FatContent] 8.5 [SaturatedFatContent] 3.6 [CholesterolContent] 14.4 [SodiumContent] 868.3 [CarbohydrateContent] 67.9 [FiberContent] 4.2 [SugarContent] 0.8 [ProteinContent] 13.3 [RecipeServings] 6.0 [RecipeYield] 2 slices each [RecipeInstructions] Set oven control to broil. Place bread slices on cookie sheetBroil with tops 3 to 4 inches from heat 1 to 2 minutes or until lightly toastedMix cream cheese and Basil: spread on untoasted sides of bread slices. Broil about 1 minute or until cheese is melted. Top with tomato, onion and olives. |
[Name] Irish Lamb or Beef Stew [AuthorId] 26268 [AuthorName] susan [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-12T18:14:00Z [Description] Although I usually reserve making this in the winter months, we love this anytime. Easy and a good comfort food. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/56/7/pic7Eo95D.jpg" [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lamb/Sheep", "Meat", "European", "Low Cholesterol", "Weeknight", "St. Patrick's Day", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "1/4", "3", "1/4", "2", "6", "12", "6"] [RecipeIngredientParts] ["Burgundy wine", "dry red wine", "garlic clove", "bay leaves", "salt", "pepper", "dried whole thyme", "lamb", "olive oil", "beef broth", "carrots", "boiling onions", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1692.4 [FatContent] 77.3 [SaturatedFatContent] 25.9 [CholesterolContent] 288.0 [SodiumContent] 2135.8 [CarbohydrateContent] 139.1 [FiberContent] 21.2 [SugarContent] 25.2 [ProteinContent] 94.7 [RecipeServings] nan [RecipeYield] 2 1/2 Quarts [RecipeInstructions] Combine first 6 ingredients. Pour over meat in a shallow dish. Cover and refrigerate for at least 6-8 hours. Drain meat, reserving marinade. Discard bay leaves. Heat oil in a Dutch oven over medium heat; brown meat in oil. Add consomme and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add carrots, onions, and potatoes; cover and cook another 30 minutes. |
[Name] Saucy Meatballs [AuthorId] 26268 [AuthorName] susan [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-12T18:14:00Z [Description] Make and share this Saucy Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2/3", "1/2", "1", "1", "1", "1/3 - 1/2", "1", "1/2", NA] [RecipeIngredientParts] ["parmesan cheese", "milk", "egg", "flour", "diced tomatoes", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 379.1 [FatContent] 16.5 [SaturatedFatContent] 7.5 [CholesterolContent] 122.4 [SodiumContent] 1261.6 [CarbohydrateContent] 26.8 [FiberContent] 3.0 [SugarContent] 9.6 [ProteinContent] 30.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine meat, Parmesan, bread rumbs, milk, and egg. Make into about 20 meatballs, using a rounded tablespoon for each. Brown and drain. Sprinkle with flour. Stir gently to coat meatballs. Combine tomatoes, Heinz 57, sugar, and salt. Pour over meatballs. Simmer uncovered for about 25 minutes. Stir occasionally. Serve over noodles, rice, or pasta of your choice. |
[Name] Bachelor Pasta [AuthorId] 30086 [AuthorName] Queen of Cups [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2002-02-13T07:36:00Z [Description] Make and share this Bachelor 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/19/56/9/picxq902V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/56/9/pic216XhS.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1/2", "1/2", "1/4", "2", NA, "1/2", "1/2", NA] [RecipeIngredientParts] ["onion", "roma tomatoes", "red bell pepper", "green bell pepper", "mushroom", "basil", "garlic", "olive oil", "sausage", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 523.5 [FatContent] 54.4 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 10.2 [FiberContent] 2.7 [SugarContent] 5.1 [ProteinContent] 2.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Heat the olive oil in a sausepan until it is just starting to smoke.", "In a heavy metal strainer over a heavy metal bowl, put spaghetti noodles.", "Top with the onion, tomatoes, peppers, mushrooms, basil, and garlic.", "Pour the hot oil over the veggies and pasta slowly, being sure to pour oil directly on all veggies.", "(Be careful! Oil may pop!] Toss veggies and pasta, lift strainer to get rid of excess oil.", "Divide pasta and veggies between two plates, top with sausage and shredded cheese." ] |
[Name] Spinach-Stuffed Sole [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT16M [PrepTime] PT10M [TotalTime] PT26M [DatePublished] 2002-02-13T07:36:00Z [Description] Make and share this Spinach-Stuffed Sole 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/19/57/0/picgYla4R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/57/0/picXXO4q6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/57/0/picDw5dV5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/57/0/picigS0P3.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Microwave", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "2", "4"] [RecipeIngredientParts] ["frozen chopped spinach", "herbed croutons", "cream-style low-fat cottage cheese", "carrot", "sole fillets", "flounder fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.8 [FatContent] 8.0 [SaturatedFatContent] 1.9 [CholesterolContent] 154.9 [SodiumContent] 1163.5 [CarbohydrateContent] 7.0 [FiberContent] 2.6 [SugarContent] 1.7 [ProteinContent] 47.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a microwave safe casserole microcook spinach, uncovered on 100% power, high, 3 to 5 minutes or till thawed, breaking up with a fork after 2 minutes. Press to drain well. Stir together egg white, croutons, cottage, cheese, carrot, and sauce, stir in spinach. Spray four 10 oz microwave safe custard cups with veggie spray. Line cups with fillets, trimming and piecing as necessary. Fill centres with spinach mixture. Cover with waxed paper, or film. Cook on high 5 to 6 minutes or till fish just flakes and stuffing is hot, rotating and rearranging cups once. Fresh spinach may be used, just bypass #1 of the instructions and dry bread crumbs can replace the croutons. |
[Name] Yellow Summer Squash Souffle [AuthorId] 28170 [AuthorName] ejnei [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-13T07:36:00Z [Description] I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/57/1/pic0P1g0X.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Summer", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "6", "3", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "salt", "sugar", "butter", "flour", "eggs", "milk", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 796.3 [FatContent] 54.5 [SaturatedFatContent] 28.3 [CholesterolContent] 207.0 [SodiumContent] 1665.4 [CarbohydrateContent] 52.2 [FiberContent] 3.5 [SugarContent] 10.6 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first four ingredients and simmer with water to cover for 20 minutes. Drain and mash. Add flour, eggs, milk, cheese and 3T butter. Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes. Melt remaining 3T butter and mix with cracker crumbs. Top the casserole with the cracker crumb mixture and bake 10 more minutes. |
[Name] Hot Chile Cheese Dip [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT27M [PrepTime] PT10M [TotalTime] PT37M [DatePublished] 2002-02-13T07:36:00Z [Description] Make and share this Hot Chile Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "2", "2", "3", "1", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["flour tortillas", "onion", "garlic cloves", "tomatoes", "green chili peppers", "chili powder", "cornstarch", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 110.3 [FatContent] 3.7 [SaturatedFatContent] 1.3 [CholesterolContent] 3.7 [SodiumContent] 183.0 [CarbohydrateContent] 16.0 [FiberContent] 1.4 [SugarContent] 2.1 [ProteinContent] 3.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] For tortilla wedges, stack tortillas. Cut stack into 8 wedges to make 64 wedges total. Spread evenly in a single layer on 2 medium baking sheets. Bake in 375°F oven 10 to 15 minutes or till dry and crisp. Transfer to a rack to cool. For dip, in a medium saucepan cook onion and garlic in hot oil till tender but not brown. Stir in tomatoes, chili peppers, chili powder, and hot pepper sauce. Boil gently, uncovered, 10 minutes, stirring occasionally. Stir together cornstarch and 1 tablespoon cold water, stir into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in cheese till melted. Serve warm with tortilla wedges. |
[Name] Quick Foolproof Chocolate Mousse [AuthorId] 28170 [AuthorName] ejnei [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-13T07:36:00Z [Description] This is an incredibly rich chocolate mouse. I've been making it for years to rave reviews. Using a blender is a must! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kosher", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1 -2", "3/4"] [RecipeIngredientParts] ["chocolate chips", "eggs", "very strong coffee", "rum", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.8 [FatContent] 16.9 [SaturatedFatContent] 9.4 [CholesterolContent] 112.2 [SodiumContent] 62.4 [CarbohydrateContent] 29.2 [FiberContent] 2.5 [SugarContent] 23.4 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a blender at high speed for 2 solid minutes. Pour the mousse into dessert cups and chill until firm. |
[Name] Outback Orange Marmalade Sauce Clone [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-13T07:37:00Z [Description] This is clone of Outback Steakhouses dipping sauce they serve with their coconut shrimp. Very good stuff! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spicy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "3 -4"] [RecipeIngredientParts] ["orange marmalade", "Grey Poupon mustard", "honey", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 872.4 [FatContent] 25.0 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 100.4 [CarbohydrateContent] 175.9 [FiberContent] 1.3 [SugarContent] 165.6 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] "Mix ingredients together and serve with Coconut Shrimp." |
[Name] Spinach Pasta Pie [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT47M [PrepTime] PT10M [TotalTime] PT57M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this Spinach Pasta Pie recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Canadian", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "2", "1", "1/4", "4", "1/4", "1/4", "1", "2", "1/2", "1/2", "1/2", "1/8"] [RecipeIngredientParts] ["spaghetti", "linguine", "margarine", "butter", "egg", "parmesan cheese", "fresh spinach", "frozen chopped spinach", "green onion", "parsley", "light cream cheese", "eggs", "skim milk", "salt", "dried oregano", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 308.3 [FatContent] 16.9 [SaturatedFatContent] 7.9 [CholesterolContent] 138.6 [SodiumContent] 519.7 [CarbohydrateContent] 25.2 [FiberContent] 1.6 [SugarContent] 0.9 [ProteinContent] 13.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a Dutch oven cook pasta according to package directions.", "Drain.", "Return to the hot Dutch oven.", "Add margarine or butter, toss till melted.", "Add 1 egg and parmesan cheese, toss till coated.", "Press onto the bottom and up the sides of an ungreased 10 inch quiche dish or pie plate.", "Bake in a 375 degree oven for 7 to 10 minutes or til set.", "Meanwhile, rinse and chop fresh spinach.", "In a medium saucepan cook spinach, covered with just the water that clings to the leaves about 2 minutes or till steam forms.", "Reduce heat and cook 3 to 5 minutes more or till tender, stirring frequently.", "Or cook frozen spinach according to package directions.", "Drain well.", "Stir in green onion and parsley.", "In a bowl beat cream cheese and 2 eggs with an electric mixer on medium speed till combined.", "Stir in spinach mixture, skim milk, salt, oregano, and pepper.", "Pour into prepared pasta shell.", "Cover shell edge with foil.", "Bake in a 375 degree oven 25 to 30 minutes or til knife inserted near centre comes out clean, let stand 10 minutes." ] |
[Name] Swedish Cornbread [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this Swedish Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Vegetable", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "3", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "unsalted butter", "eggs", "water", "yellow cornmeal", "all-purpose flour", "baking powder", "salt"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 333.0 [FatContent] 9.8 [SaturatedFatContent] 5.4 [CholesterolContent] 73.2 [SodiumContent] 311.4 [CarbohydrateContent] 56.9 [FiberContent] 2.0 [SugarContent] 25.3 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F degrees. Butter 13x9x2\" glass baking dish. Beat sugar and butter in large bowl until blended. Add eggs and beat until well blended. Beat in 2 cups water and cornmeal. Sift flour, baking powder and salt into small bowl. Add to cornmeal mixture, stir just until blended. Transfer batter to prepared pan. Bake until bread is golden brown and tester inserted into center comes out clean, about 35 minutes. Transfer dish to rack and cool corn bread slightly. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool bread completely. Cover with foil and store at room temperature]. |
[Name] Baked Lumpia Rolls [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-13T07:37:00Z [Description] These Filipino appetizers are awsome! I make these at least four times a year and have to double for my family - good luck if you're a guest! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/57/7/picPXNzFg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/57/7/picuNvpAP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/57/7/picpiqIZa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/57/7/picbDfReO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/57/7/picjy6oIM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/57/7/picai7k1l.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Filipino", "Asian", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "8", "1", "2", "1", NA, "1", "1/4", "1/2", "1", "2", "1", "2 -3"] [RecipeIngredientParts] ["carrot", "onion", "water chestnuts", "bamboo shoots", "garlic cloves", "fresh ginger", "soy sauce", "black pepper", "wonton wrapper", "egg", "brown sugar", "distilled white vinegar", "soy sauce", "water", "cornstarch", "ginger"] [AggregatedRating] 4.5 [ReviewCount] 64.0 [Calories] 128.2 [FatContent] 6.8 [SaturatedFatContent] 2.5 [CholesterolContent] 34.2 [SodiumContent] 96.2 [CarbohydrateContent] 10.2 [FiberContent] 1.1 [SugarContent] 5.3 [ProteinContent] 6.5 [RecipeServings] 15.0 [RecipeYield] 60 rolls, or so [RecipeInstructions] In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper. Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night. I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper. Roll, brush ends with beaten egg and finish the roll to seal. Place seam side down on a cookie sheet and repeat until done. Bake in a preheated 450 degree oven, turning once for around 20 minutes. They should be cooked through and the wrappers are golden brown. Serve hot. You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks. To reheat (thaw if frozen] bake on baking sheet in a 450 oven for 10 minutes-turn rolls once. Dipping sauce----------------. In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce. Stir over high heat until sugar dissolves. Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils. Remove from heat and stir in ginger. Makes 2/3 cup and you can double. |
[Name] Greek Penne [AuthorId] 28839 [AuthorName] Maine-iac [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this Greek Penne 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/19/57/8/pickfGATC.jpg" [RecipeCategory] Penne [Keywords] ["Cheese", "Greek", "European", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "5", "2", "4", "1", "4", "1/2", "4", "1", NA, NA] [RecipeIngredientParts] ["penne", "rigatoni pasta", "olive oil", "pine nuts", "garlic", "frozen chopped spinach", "plum tomatoes", "cottage cheese", "feta cheese", "oregano", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 403.5 [FatContent] 12.4 [SaturatedFatContent] 4.4 [CholesterolContent] 20.5 [SodiumContent] 299.3 [CarbohydrateContent] 63.9 [FiberContent] 9.0 [SugarContent] 2.1 [ProteinContent] 11.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Start cooking pasta in large pot of boiling water.", "In skillet, add 3 tsp olive oil and cook garlic slightly.", "Add pine nuts and cook 2 minutes.", "Stir in spinach and tomatoes and cook 3 minutes.", "In a bowl combine cheeses, add oregano, salt, and pepper.", "When pasta is cooked, add ½ to large bowl and drizzle with 1 tsp olive oil.", "Add remaining pasta and drizzle with 1 tsp olive oil.", "Toss well.", "Add spinach mixture to pasta and toss.", "Add cheese mixture and toss.", "Top with parmesan cheese to taste." ] |
[Name] Hot Hamburger Dip I [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this Hot Hamburger Dip I recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["hot sausage", "hamburger", "onion", "Velveeta cheese", "green chilies", "thick & chunky salsa"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 617.0 [FatContent] 44.1 [SaturatedFatContent] 19.8 [CholesterolContent] 139.7 [SodiumContent] 2186.8 [CarbohydrateContent] 21.3 [FiberContent] 1.9 [SugarContent] 12.2 [ProteinContent] 34.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Fry up the meats and drain off the fat. Add remaining ingredients, bring to a boil, reduce to a simmer and cook for 1 hour, stirring often. |
[Name] Outback Steakhouse Orange Dipping Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this Outback Steakhouse Orange Dipping Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/0/pic2CNuil.jpg" [RecipeCategory] Fruit [Keywords] ["Asian", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1"] [RecipeIngredientParts] ["orange marmalade", "stone ground mustard", "salt"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 805.2 [FatContent] 0.7 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 744.7 [CarbohydrateContent] 214.8 [FiberContent] 3.2 [SugarContent] 193.4 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] "Combine all ingredients in a small bowl, whisk well and chill 1 hour." |
[Name] RIBS !! [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25H [PrepTime] PT10M [TotalTime] PT25H10M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this RIBS !! 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/19/58/1/picn9eGRF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/1/picCXdx4H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/1/picOgsZwf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/1/picp9Or6w.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Canadian", "Kid Friendly", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["4 -5", "1/4", "1/4", "1/4", "1/2", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["dark soy sauce", "hoisin sauce", "bottled chili sauce", "liquid honey", "brandy", "fresh ginger", "fresh garlic", "coarse black pepper"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 1486.7 [FatContent] 107.0 [SaturatedFatContent] 34.3 [CholesterolContent] 364.0 [SodiumContent] 2027.7 [CarbohydrateContent] 45.6 [FiberContent] 1.1 [SugarContent] 39.7 [ProteinContent] 73.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut ribs into easy to handle pieces and trim off extra fat. Place in a shallow glass or ceramic baking dish. Combine all other ingredients and pour over ribs. Turn ribs until all sides are coated, cover with plastic wrap and refrigerate overnight. Turn several times during the marinating period to fully coat all sides of ribs. Preheat oven to 375 degrees. Turn ribs in sauce one more time and place, uncovered, in the oven for 1 hour and 15 minutes. Every half hour or so, turn ribs over so that all sides are fully coated. Cook ribs until nearly all the sauce is gone. The ribs will look quite dark. Do not make the mistake of thinking they are overcooked. They are supposed to look like that! |
[Name] Avocado and Walnut Risotto [AuthorId] 22569 [AuthorName] velvetpurrs [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-02-13T07:37:00Z [Description] Goes very well with a crisp mixed salad. Lovely vegetarian Risotto that can be adapted to vegan without much difficulty. Very easy and simple to make. Variation on other Risottos I've made in the past, wasn't sure if avocado would work, but it goes very well. [Images] character(0) [RecipeCategory] Rice [Keywords] ["< 60 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "25", "1", "3", "425", "1 7/8", "150", "25", "2", "50"] [RecipeIngredientParts] ["extra virgin olive oil", "butter", "onion", "garlic", "risotto rice", "white wine", "parmesan cheese", "avocados", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 531.6 [FatContent] 33.3 [SaturatedFatContent] 7.7 [CholesterolContent] 18.9 [SodiumContent] 142.0 [CarbohydrateContent] 46.6 [FiberContent] 8.1 [SugarContent] 3.0 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Vegan: omit butter (double the olive oil] and use a vegan seasoning like Parmazano instead of the cheese. Use a large heavy bottomed saucepan for this. Heat the olive oil and fry the chopped onion over a medium heat until it goes transparent. You don't want it to crisp at the edges if you can help it. While the onion cooks, bring the vegetable stock to the boil in another pan and leave over a low heat. Add the crushed garlic cloves and the risotto rice and stir constantly for 2-3 minutes or until each rice grain has been coated with oil. Beware of sticking- do NOT stop stirring! Pour the white wine onto the rice, and cook over a moderate heat, stirring constantly again- the liquid will evaporate and the rice will begin to soak up the rest. Once the wine has evaporated, ladle enough stock into the pan to just cover the rice, and cook, stirring occasionally to prevent sticking. Add more stock as before, and continue for 20-25 minutes until the rice is tender. Note: If you find you use all the stock and the rice is not yet cooked, add boiling water where you would have used stock. Just before the rice is ready, stir in the Parmesan, and then gently mix in the avocados and walnuts or pine nuts. Scatter over any remaining Parmesan, and serve! |
[Name] Chocolate Peanut Butter Fudge [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT16M [PrepTime] PT10M [TotalTime] PT26M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this Chocolate Peanut Butter Fudge 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/19/58/3/J12eFMyFQVP7vDczmRSn_28.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/3/29yGhfp9RWSlj0OXsKet_32.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/3/U0RDj5RKQD2fFIwEwBbS_27.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/3/pichvW2BX.jpg" ] [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Christmas", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "3", "1/4", "1", "3", "1/2", "1", "1 1/2", "2"] [RecipeIngredientParts] ["sugar", "cream of tartar", "evaporated milk", "light corn syrup", "margarine", "vanilla", "peanut butter", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 46.0 [Calories] 7537.4 [FatContent] 459.1 [SaturatedFatContent] 85.4 [CholesterolContent] 73.1 [SodiumContent] 3159.5 [CarbohydrateContent] 794.6 [FiberContent] 41.9 [SugarContent] 658.8 [ProteinContent] 153.9 [RecipeServings] nan [RecipeYield] 1 11x7 pan [RecipeInstructions] ["Butter an 11x7 baking pan.", "In heavy 3 qt saucepan, mix sugar, cocoa, and cream of tartar.", "Add evaporated milk, light corn syrup, and margarine.", "On med hi heat, cook and stir, scraping down sides of pan, until mixture boils.", "Clip candy thermometer on pan.", "Reduce heat to med.", "Continue to cook until thermometer reads 238*.", "Stir occasionally.", "Remove from heat.", "Add vanilla and peanut butter.", "Stir well.", "Fold in nuts.", "Pour into pan.", "Let set on counter top.", "Cut into pieces." ] |
[Name] Three Bean Bake [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this Three Bean Bake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/4/picrX8xal.jpg" [RecipeCategory] Black Beans [Keywords] ["Beans", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1", "1 1/2", "3/4", "1/2", "1/3", "1/3", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["bacon", "onion", "dry mustard", "dried thyme", "ketchup", "apple cider vinegar", "dark molasses", "water", "bay leaf", "red kidney beans", "black beans", "cannellini beans"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 351.6 [FatContent] 4.6 [SaturatedFatContent] 1.3 [CholesterolContent] 4.5 [SodiumContent] 631.8 [CarbohydrateContent] 63.2 [FiberContent] 14.2 [SugarContent] 20.0 [ProteinContent] 16.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Cook bacon in heavy, large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve. Add onion to drippings in pot and saute until almost tender, about 5 minutes. Add dry mustard and thyme and stir 1 minute. Mix in ketchup, vinegar, molasses, 1/3 cup water, bay leaf and all beans. Season with salt and pepper (to taste]. Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Discard bay leaf. Mix in hot pepper sauce and serve. |
[Name] Chicken Salad [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this Chicken 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/19/58/5/picRvwgrn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/5/picZjAkay.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/5/pic0YdF3f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/5/picvg38bX.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3 -4", "1", "1", "3", "4", "4", "1/4", "1/4"] [RecipeIngredientParts] ["lettuce", "chicken breasts", "water chestnut", "green onion", "sesame seeds", "sugar", "rice vinegar", "salt"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 239.7 [FatContent] 16.7 [SaturatedFatContent] 3.2 [CholesterolContent] 46.4 [SodiumContent] 162.7 [CarbohydrateContent] 6.3 [FiberContent] 1.5 [SugarContent] 3.7 [ProteinContent] 16.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix salad ingredients. Mix dresing ingredients and pour over salad. Serve over Chinese noodles if desired. |
[Name] Cranberry Pot Roast Brisket [AuthorId] 28170 [AuthorName] ejnei [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-02-13T07:37:00Z [Description] A simple and unusual way to prepare a pot roast or brisket. Let your guests "guess" the "secret" ingredient. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/58/6/pic0OCdpN.jpg" [RecipeCategory] Meat [Keywords] ["European", "Kosher", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2 - 3 1/2", NA, "1", "1", "1"] [RecipeIngredientParts] ["beef brisket", "jellied cranberry sauce", "water"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 1085.3 [FatContent] 75.9 [SaturatedFatContent] 30.4 [CholesterolContent] 207.4 [SodiumContent] 998.5 [CarbohydrateContent] 50.0 [FiberContent] 1.8 [SugarContent] 44.9 [ProteinContent] 49.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle meat with garlic salt. Mix onion soup, cranberry sauce and water. Cover and simmer 2-3 hours or until tender. Can be made in crockpot. Cook until tender. |
[Name] Lemon Lush [AuthorId] 28839 [AuthorName] Maine-iac [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-13T07:37:00Z [Description] Haven't made this recipe for years, but to celebrate Mardi Gras, this was the perfect desert! It takes a little time, but definitely worth it. This makes enough to feed a large family, so you can adjust the recipe for a smaller family. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "8", "8", "1", "1", "3", "4 1/2", "1/2"] [RecipeIngredientParts] ["white flour", "walnuts", "butter", "cream cheese", "powdered sugar", "Cool Whip", "instant lemon pudding mix", "milk", "lemon, zest of"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 864.4 [FatContent] 52.8 [SaturatedFatContent] 30.9 [CholesterolContent] 111.4 [SodiumContent] 817.1 [CarbohydrateContent] 89.4 [FiberContent] 1.6 [SugarContent] 21.7 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Set oven at 350 degrees. Blend flour, ½ cup walnuts, and butter with fork. Press into bottom of greased 9 x 13 pan. Bake for 15 minutes, then cool for 15 minutes. In a bowl, beat cream cheese and sugar with mixer, and blend in a little more than ½ tub Cool Whip. Layer this mixture on cooled crust. In a bowl, beat pudding and milk until thickened. Set in refrigerator for 10 minutes. Layer pudding on cheese mixture. Top with remaining Cool Whip, remaining walnuts, and lemon zest. Refrigerate 1-2 hours before serving. |
[Name] Chicken Satay [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4M [PrepTime] PT15M [TotalTime] PT19M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this Chicken Satay recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "3", "3", "2", "2", "2", "2", "1", "3", "1 1/2", "2", "3", "2", "1", "2", "1/2", "1/4", "1/4", "2/3", "1/3", "1/4"] [RecipeIngredientParts] ["boneless chicken", "lamb", "lemons, zest of", "shallots", "garlic", "gingerroot", "ground coriander", "ground cumin", "turmeric", "brown sugar", "salt", "soy sauce", "tamari", "onion", "garlic", "red pepper flakes", "fresh lime juice", "soy sauce", "tamari", "crunchy peanut butter", "coconut milk", "fresh coriander"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 513.8 [FatContent] 38.3 [SaturatedFatContent] 10.3 [CholesterolContent] 85.1 [SodiumContent] 1589.3 [CarbohydrateContent] 15.2 [FiberContent] 3.3 [SugarContent] 5.9 [ProteinContent] 30.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak wooden skewers. Thinly slice meat and place in a large freezer bag. In a processor combine lemon zest, shallots, garlic, ginger, coriander, cumin, turmeric, sugar, salt, soy sauce and peanut oil. Whirl to a paste, add to meat and toss well. Seal bag and place in fridge. Marinate at least 2 hours, up to overnight. Return meat to room temp before grilling. Skewer meat. Preheat grill to high. For Peanut sauce in a small heavy sauce pan saute the onion, garlic and pepper flakes for 8 minutes. Add remaining ingredients, stir to blend well and cook until heated through. Grill skewers 2 to 3 minutes on each side and serve with peanut sauce. |
[Name] Buffalo Chicken Wings With a Blue Cheese Dip [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT25M [PrepTime] PT5H [TotalTime] PT5H25M [DatePublished] 2002-02-13T07:37:00Z [Description] A favourite appetizer, be a devil and use lotsa spice, the dip cools the wings down! Prep time includes marinading. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "Weeknight", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["3", "1 -3", "1 -3", "1", "2", "4", "1", "3", "6", "1", "2", "7 1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["garlic", "cayenne pepper", "chili powder", "paprika", "olive oil", "tomato puree", "chicken wings", "blue cheese", "onion", "garlic", "mayonnaise", "sour cream", "lemon juice", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 1113.1 [FatContent] 86.5 [SaturatedFatContent] 28.5 [CholesterolContent] 309.1 [SodiumContent] 883.3 [CarbohydrateContent] 8.9 [FiberContent] 2.1 [SugarContent] 3.1 [ProteinContent] 73.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make a paste with the garlic, cayenne, chili powder, lemon juice and paprika. Gradually mix in the olive oil and tomato puree. In a large glass bowl tumble the wings in the paste until evenly coated. Cover with plastic wrap and refrigerate for at least 4 hours. Tumble the wings again to ensure an even coating. Preheat oven to 425F. Arrange the wings on a baking try lined with aluminium foil and bake or 25 minutes, until crisp. Blue Cheese Dip-------------. Place the blue cheese in a bowl and mash with a fork. Add the remaining ingredients and mix thoroughly (mix to any texture you prefer]. Place in bowl and garnish with the parsley. |
[Name] Beef & Cheese Husband Delight [AuthorId] 30618 [AuthorName] Tina Richardson [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-13T07:37:00Z [Description] I made this for my husband and some guests, they could not stop raving about it ! It went really fast, so double if you are making for a crowd! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/59/0/piclB1b9N.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Meat", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["10", "1 1/2", "1", "1", "1", "1 1/2", "3", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "diced tomatoes", "salt", "white sugar", "sour cream", "cream cheese", "onion"] [AggregatedRating] 4.5 [ReviewCount] 35.0 [Calories] 1028.7 [FatContent] 62.6 [SaturatedFatContent] 30.9 [CholesterolContent] 273.5 [SodiumContent] 1027.1 [CarbohydrateContent] 62.9 [FiberContent] 3.8 [SugarContent] 11.6 [ProteinContent] 52.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F (175°C]. Bring large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente; drain. In a large skillet over medium heat, brown the ground beef. Add the tomatoes w/ juice, salt and sugar and simmer for 15 minutes. In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream cheese mixture. Top w/ the remaining noodles and sprinkle w/ cheese. Bake at 350°F (175°C] for 25 minutes. |
[Name] English Trifle [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-13T07:37:00Z [Description] Simple easy, quick dessert. Make your own sponge cake or buy one. Some people use Crumbled Ladies fingers, or macaroons. The out come is up to your imagination. Delicious. You can also use other liquor or artificial flavor but good Spanish sherry is best [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["custard", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 548.0 [FatContent] 16.8 [SaturatedFatContent] 9.2 [CholesterolContent] 216.9 [SodiumContent] 218.7 [CarbohydrateContent] 93.4 [FiberContent] 0.6 [SugarContent] 26.0 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a glass bowl put a 3/4\" of crumbled sponge cake. Sprinkle with some sherry. Add a 1/2- 3/4'' layerof custard. Then a layer of jam. Then a layer of whipped cream. Repeat layers ending with whipped cream. Decorate with some cherries or dots of the jam. Chill& Serve. |
[Name] Easy Tender Chicken Stock [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2002-02-13T07:37:00Z [Description] This is so much easier than doing the "old bird" the old way!! and deliciously tender! How it is used is of course up to you, this is what I do: |
[Name] Slim Saltimbocca [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this Slim Saltimbocca recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Poultry", "Cheese", "Meat", "Canadian", "European", "High Protein", "Kid Friendly", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "cooked ham", "part-skim mozzarella cheese", "tomatoes", "parmesan cheese", "parsley", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 245.4 [FatContent] 14.0 [SaturatedFatContent] 5.7 [CholesterolContent] 73.1 [SodiumContent] 271.2 [CarbohydrateContent] 6.3 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 22.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place chicken pieces between 2 pieces of plastic wrap.", "Pound to 1/4 inch thickness.", "Place 1/4 of the ham and cheese on each chicken piece.", "Top with 1/4 of the tomato.", "Roll up jelly roll style, tucking in sides to seal well.", "Use toothpicks if necessary.", "Stir together breadcrumbs, Italian seasoning, parmesan, parsley and 1/8 teaspoon pepper.", "Brush chicken rolls with melted margarine.", "Roll in crumb mixture to coat well.", "Place in 10x6x2-inch baking dish.", "Bake in 350°F oven about 25 minutes or till chicken is tender." ] |
[Name] Hot Hamburger Dip II [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-02-13T07:37:00Z [Description] Make and share this Hot Hamburger Dip II recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "1/2", "1/2", "1", "3/4", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "chile", "cream cheese", "parmesan cheese", "garlic", "chili powder", "sugar", "oregano", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 262.2 [FatContent] 20.2 [SaturatedFatContent] 10.7 [CholesterolContent] 75.2 [SodiumContent] 302.4 [CarbohydrateContent] 4.6 [FiberContent] 0.2 [SugarContent] 2.8 [ProteinContent] 15.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fry up the meat and drain the fat. Add remaining ingredients, bring to a boil, reduce heat to a simmer and cook for 1 hour, stirring often, adding some water if needed. |
[Name] Jessica's Marshmallow Clouds [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-13T08:59:00Z [Description] These are a most unusual cookie in that the cookie dough is wrapped around frozen miniature marshmallows. I have made this for teachers, my husbands co-workers, funeral food, etc. and haven't had anyone not love them. The recipe comes from Mrs. Fields Cookie Book (1992). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/59/5/picjBjngd.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2/3", "1/2", "1", "1", "1", "2", "2", "2", "8"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "white sugar", "light brown sugar", "salted butter", "eggs", "vanilla extract", "miniature marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 2555.6 [FatContent] 118.1 [SaturatedFatContent] 70.8 [CholesterolContent] 245.7 [SodiumContent] 781.0 [CarbohydrateContent] 389.7 [FiberContent] 20.1 [SugarContent] 264.1 [ProteinContent] 28.0 [RecipeServings] nan [RecipeYield] 3 1/2 dozen cookies [RecipeInstructions] Preheat oven to 400 degrees. Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly. Place the marshmallows back into the freezer between each batch of cookies. In a medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at a low speed until combined. Batter will be very stiff. Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball. Place balls on ungreased baking sheets, 2 inches apart. Bake 8 to 10 minutes. Cool on pan 2 minutes, then transfer to a cool flat surface. |
[Name] Quickie Chicken and Noodles [AuthorId] 26512 [AuthorName] Denise [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-13T08:59:00Z [Description] Super easy comfort food that can be made while you're busy doing other things in the evenings. There is hardly any prep time making it a great recipe for weeknights after work. This is my daughter's favorite meal, she likes it served with green beans and hot rolls. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/59/6/picJydjUi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/59/6/piczlgTJ9.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "1/2", "4", "2", "1", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "butter", "poultry seasoning", "salt", "pepper", "chicken broth", "fresh carrot"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 301.5 [FatContent] 17.4 [SaturatedFatContent] 6.3 [CholesterolContent] 76.1 [SodiumContent] 1531.2 [CarbohydrateContent] 7.0 [FiberContent] 0.7 [SugarContent] 2.1 [ProteinContent] 27.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into bite sized pieces, sprinkle with poultry seasoning, salt and pepper, and saute in one tablespoon of the butter. When chicken is no longer pink and is starting to turn golden brown, add chicken broth and carrots. Simmer on medium heat approximately 10 minutes. Stir in egg noodles and simmer approximately 25-30 minutes until noodles are tender. Add cream of chicken soup and the remaining tablespoon of butter, simmer for 5-10 more minutes and serve. |
[Name] New Year's Chicken Alfredo [AuthorId] 26512 [AuthorName] Denise [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-13T09:40:00Z [Description] Absolutely yummy Chicken Alfredo the easy way. I created this for New Year's dinner several years ago and now we have to have it throughout the year! Super easy. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["boneless chicken breasts", "fresh mushrooms", "onion", "alfredo sauce", "butter", "bouillon", "pasta"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 767.4 [FatContent] 18.1 [SaturatedFatContent] 6.0 [CholesterolContent] 100.4 [SodiumContent] 130.3 [CarbohydrateContent] 91.3 [FiberContent] 4.4 [SugarContent] 4.6 [ProteinContent] 46.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter in pan, saute onion and mushrooms until tender.", "Remove from skillet and add chicken to skillet.", "Sprinkle with salt and pepper and simmer chicken breasts for 3-4 minutes on each side.", "They don't have to actually cook, you just want a nice color.", "Spray a 9x13 pan or casserole dish with non-stick spray, arrange chicken in pan and top with onions and mushrooms.", "In a large bowl, combine alfredo sauce, Chardonnay& chicken base and pour over chicken and vegetables.", "Bake at 350 for 20 minutes and serve over cooked pasta." ] |
[Name] Green Beans Diablo [AuthorId] 30181 [AuthorName] Calista [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2002-02-13T09:40:00Z [Description] Make and share this Green Beans Diablo recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3", "1/2", "1/2", "2", "1", "4", "1", "2", "1", "4", "1", NA] [RecipeIngredientParts] ["cider vinegar", "salt", "pepper", "chilies", "green beans", "mayonnaise", "wine vinegar", "prepared mustard", "bacon", "onion", "lettuce leaf"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 331.8 [FatContent] 29.0 [SaturatedFatContent] 5.3 [CholesterolContent] 169.6 [SodiumContent] 434.3 [CarbohydrateContent] 10.6 [FiberContent] 3.5 [SugarContent] 5.1 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk oil, cider vinegar, salt and pepper in small bowl until blended; stir in chilies. Add to green beans in medium bowl; refrigerate, covered, 2 to 3 hours. Combine eggs, mayonnaise, wine vinegar and mustard in small bowl; mix well. Refrigerate, covered 2 to 3 hours. To serve, toss bacon and onion lightly with beans. Spoon into lettuce lined bowl; top with egg mixture. |
[Name] Low-Fat Banana Apricot Loaf [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-13T09:40:00Z [Description] Make and share this Low-Fat Banana Apricot Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Fruit", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "2 1/4", "1/2", "1/8", "2/3", "1/4", "3", "1 1/4", "1/4"] [RecipeIngredientParts] ["flour", "double-acting baking powder", "salt", "sugar", "applesauce", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 238.3 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 306.4 [CarbohydrateContent] 47.5 [FiberContent] 1.7 [SugarContent] 21.9 [ProteinContent] 4.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sift together first 3 ingredients. In a separate bowl, blend oil, sugar, and applesauce. Beat egg whites. Beat egg whites and mashed bananas into oil mixture. Add sifted ingredients in 3 parts, beating slightly after each addition just until mixed. Fold in chopped apricots. Spray loaf pan with vegetable cooking spray and lightly flour. Bake at 350 F about 1 hour. Excellent with Lemon Yogurt Sauce. |
[Name] Crock Pot Creole Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT9H [PrepTime] PT10M [TotalTime] PT9H10M [DatePublished] 2002-02-13T09:40:00Z [Description] Make and share this Crock Pot Creole Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Beans", "Vegetable", "Creole", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chili beans", "tomatoes", "onion", "green pepper", "garlic clove"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 190.2 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 243.6 [CarbohydrateContent] 37.4 [FiberContent] 7.6 [SugarContent] 5.0 [ProteinContent] 10.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] "Put all in the crock pot, cook 7-9 hours." |
[Name] Oat Bran Wonder [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-13T09:40:00Z [Description] Make and share this Oat Bran Wonder recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Weeknight", "Bread Machine", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "2 1/4", "1 3/4", "4", "2", "1", "2", "3", "2", "2", "2"] [RecipeIngredientParts] ["rolled oats", "bread flour", "whole wheat flour", "gluten", "wheat germ", "salt", "canola oil", "honey", "water", "water"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 2771.9 [FatContent] 55.6 [SaturatedFatContent] 6.9 [CholesterolContent] 0.0 [SodiumContent] 153.4 [CarbohydrateContent] 552.4 [FiberContent] 74.7 [SugarContent] 57.8 [ProteinContent] 111.1 [RecipeServings] nan [RecipeYield] 1 loaf bread [RecipeInstructions] ["Place yeast in bottom of bread machine.", "Add the rest of the ingredients except water in the order listed.", "Add 1 cup plus the 2 tablespoons of very warm water.", "Select the white bread setting on your machine and push start.", "Leave the lid open and after the machine mixes the dough for a minute, add the remaining 1 cup of very warm water slowly as it continues to mix and close the lid.", "If you want to add some dried fruit follow the directions on your machine for when to add.", "Mine beeps at the proper time to add such extras as fruit or nuts." ] |
[Name] Diabetic, Low-fat Cold Poached Salmon [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-13T09:40:00Z [Description] Make and share this Diabetic, Low-fat Cold Poached Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/4", "1/4", "5", "4", "1", "4", "1", "1 1/2", "1", "1", "1/2", "1/2", "1/8", "4 -6"] [RecipeIngredientParts] ["water", "dry white wine", "chicken broth", "onion", "celery", "salt", "dried thyme leaves", "dried tarragon leaves", "peppercorns", "parsley", "bay leaf", "salmon steaks", "parsley sprig", "large-curd cottage cheese", "lemon juice", "milk", "dried basil leaves", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.8 [FatContent] 7.4 [SaturatedFatContent] 2.3 [CholesterolContent] 35.7 [SodiumContent] 493.0 [CarbohydrateContent] 3.7 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 15.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns, parsley and bay leaf to boiling in 12-inch skillet; reduce heat. Cover and simmer 5 minutes. Place fish in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer until fish flakes easily with fork, 12 to 15 minutes. Carefully remove fish with slotted spatula; place on wire rack to drain. Carefully remove skin; cut fish lengthwise into halves. Cover and refrigerate until cold, at least 4 hours. Prepare Green Sauce; serve with fish. Green Sauce---------------. Place all ingredients in a blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 3 minutes. |
[Name] Singin' Hinnies [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2002-02-13T09:40:00Z [Description] This fried scone from Northumberland is given its name because it 'sings' and sizzles in the pan. In the North of England, 'Hinny' is a term of endearment used especially to children. Essentially this is one of your granny's 'about-a-handful' recipes. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Lunch/Snacks", "Grains", "Fruit", "Scottish", "European", "Egg Free", "Kid Friendly", "Free Of...", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "1", "2", "2", "1", "3", "2 -3"] [RecipeIngredientParts] ["plain flour", "salt", "baking powder", "butter", "sugar", "sultanas", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.9 [FatContent] 13.9 [SaturatedFatContent] 6.8 [CholesterolContent] 23.1 [SodiumContent] 119.1 [CarbohydrateContent] 34.0 [FiberContent] 1.2 [SugarContent] 9.9 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sift the flour, salt and baking powder together into a bowl, then rub in the butter and the lard until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit and mix to a stiff dough with the milk. Roll into a ball, then turn out on to a lightly floured surface and flatten into a round cake about ½ inch thick. Lightly grease and heat a frying pan or griddle and place the hinny on it. Prick the top lightly with a fork and cook for 15-20 minutes, turning once, until golden brown on both sides. Serve hot, cut into wedges and spread with butter. |
[Name] Cranberry-Orange Muffins [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-13T09:40:00Z [Description] Make and share this Cranberry-Orange 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/19/60/4/picj2fPlP.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "1", "1", "1/3", "3", "1/2", "3/4"] [RecipeIngredientParts] ["skim milk", "egg substitute", "all-purpose flour", "whole wheat flour", "sugar", "baking powder", "salt", "fresh cranberries", "frozen cranberries"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 148.2 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.4 [SodiumContent] 209.7 [CarbohydrateContent] 23.0 [FiberContent] 1.8 [SugarContent] 5.9 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] ["Heat oven to 400 degrees F.", "Spray bottoms only of 12 medium muffin cups, with non-stick cooking spray, or line with paper baking cups.", "Beat milk, oil, orange peel and egg whites in a large bowl.", "Stir in remaining ingredients, except cranberries, just until flour is moistened (batter will be lumpy].", "Fold in cranberries.", "Divide batter evenly among muffin cups (cups will be full].", "Sprinkle with sugar if desired.", "Bake 20-25 minutes or until golden brown.", "Immediately remove from pan." ] |
[Name] Broiled Steak with Shallot Butter [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-13T09:40:00Z [Description] The original British recipe from a 'Housekeeper's Guide' of 1845 recommends 'catsup' instead of Worcestershire sauce. It is still possible to buy mushroom ketchup which is rather similar to Worcestershire sauce and this can be delicious with the shallot butter on any grilled steak. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/60/5/picxXB8Fk.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Steak", "Grains", "Vegetable", "Meat", "Scottish", "European", "Free Of...", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", NA, "1", "1", "1", "4", NA, NA, "2"] [RecipeIngredientParts] ["butter", "white wine vinegar", "Worcestershire sauce", "shallots", "salt", "fresh ground pepper", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 797.9 [FatContent] 62.3 [SaturatedFatContent] 25.7 [CholesterolContent] 169.2 [SodiumContent] 239.9 [CarbohydrateContent] 4.3 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 52.2 [RecipeServings] 4.0 [RecipeYield] 4 yummy steaks [RecipeInstructions] ["Rub the steaks on both sides with oil.", "Heat the broiler until it is glowing.", "Broil the steaks until just cooked to the point that you prefer, turning 2-3 times.", "Melt the butter in a small frying pan, add the vinegar and Worcestershire sauce, the shallots, salt and pepper.", "Heat through, without cooking the shallots, mix in the parsley and keep on one side.", "Put the steaks onto a heated dish and pour some of the shallot butter over each, when it will mingle with the juices.", "Serve at once with your favourite side dishes." ] |
[Name] Fresh Green Tomato Salsa [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-13T09:40:00Z [Description] Make and share this Fresh Green Tomato Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["green tomatoes", "cucumbers", "salt", "green onions", "green pepper", "cilantro", "lime, juice of"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 23.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 397.4 [CarbohydrateContent] 5.5 [FiberContent] 1.2 [SugarContent] 3.4 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] 3 cups [RecipeInstructions] ["In a medium bowl, combine the green Ontario tomatoes with cucumber and the salt.", "Let stand for 1 hour, stirring occasionally.", "Drain well and place vegetables in a clean bowl.", "Add the onions, green pepper, jalapeno, cilantro and lime juice.", "Stir well.", "Spoon about half the mixture into the bowl of a food processor, and pulse until finely chopped and quite liquid, about 30 seconds.", "Spoon puree back in the bowl and chill.", "Serve with cold meat, crackers and cheese, tortilla chips." ] |
[Name] Roasted Balsamic Onions [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-13T09:40:00Z [Description] Make and share this Roasted Balsamic Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Free Of...", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "St. Patrick's Day", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["24", "1/2 - 2/3", "1/3", NA, NA, "2"] [RecipeIngredientParts] ["onions", "olive oil", "salt", "black pepper", "Italian parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 213.0 [FatContent] 13.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 11.6 [CarbohydrateContent] 21.5 [FiberContent] 3.6 [SugarContent] 10.5 [ProteinContent] 2.4 [RecipeServings] 8.0 [RecipeYield] 24 onions [RecipeInstructions] Preheat oven to 350º. Remove outermost skin of onions, leaving a hard, inedible exterior. Put onions in a bowl. Add enough olive oil to nearly cover them, toss to coat. Transfer onions to a roasting pan, reserving oil. Bake, basting onions occasionally with reserved oil, until they are tender when pierced with a knife. (Baking time depends on the size of the onion but they will probably be done in 45 minutes to 1 hour and 15 minutes.] Transfer onions to a plate and let them cool. Place roasting pan over a medium hot burner and add vinegar. Reduce liquid to a dark, hazy syrup. Pour syrup over onions. Season to taste with salt and pepper and sprinkle with parsley. Serve cool. |
[Name] Bayou Seafood Hors D'oeuvres [AuthorId] 30181 [AuthorName] Calista [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-13T09:40:00Z [Description] Make and share this Bayou Seafood Hors D'oeuvres recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "1/2", "2", "1 1/2", "1/4", "1", NA] [RecipeIngredientParts] ["water", "tuna", "eggs", "dried parsley flakes", "dry mustard", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.6 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 47.1 [SodiumContent] 282.9 [CarbohydrateContent] 4.6 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 7.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix onion and water in medium bowl; let stand 10 minutes to rehydrate. Add crab meat, eggs, bread crumbs, parsley, mustard, black and red peppers to onions; mix well. Shape into 1 inch balls, about 4 dozen. Heat 2 inches of oil in pan to 375*; fry a few balls at a time until golden,About 1 minute. Remove with slotted spoon; drain on paper towels. Serve at once, or keep warm in single layer in shallow baking pan, covered with foil, in preheated 250* oven up to 30 minutes. |
[Name] Sweet & Sour Pork Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-13T09:40:00Z [Description] You can use leftover chicken in this recipe instead of the pork. This is a great way to use leftovers and have an elegant dinner. Goes well with a green salad [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pineapple", "Pork", "Tropical Fruits", "Fruit", "Vegetable", "Meat", "Canadian", "< 60 Mins", "Oven", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "2", "1", "1", "1", "2", "1/4", "1/4", "1", "2", "1", "2", "2"] [RecipeIngredientParts] ["All Purpose Dinner Crepes Batter", "pork", "green pepper", "pineapple", "chicken bouillon", "soy sauce", "white vinegar", "sugar", "cornstarch", "water", "water chestnuts", "butter", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.8 [FatContent] 5.6 [SaturatedFatContent] 2.7 [CholesterolContent] 10.2 [SodiumContent] 616.8 [CarbohydrateContent] 25.5 [FiberContent] 2.3 [SugarContent] 14.5 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spray a large skillet with oil, leghtly brown the pork. Stir in the green pepper, add pineapple with juice, boullon, soy, vinegar& sugar. Dissolve the cornstarch in the water and stir it into the hot mixture. Cook on low, keep stirring until the sauce has thickened. Stir in the chestnuts. In a shallow baking dish spoon several tbs of the pork mixture into each crepe fold over and have them side by side. If any sauce left over spoon a little over the crepes then drizzle the butter over them and sprinkle with the sesame seeds. Bake in 350f oven for 10- 15 minutes, serve. |
[Name] Cheesy Chili Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2002-02-13T09:40:00Z [Description] Make and share this Cheesy Chili Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "16", "4", "3"] [RecipeIngredientParts] ["cream cheese", "chilies", "monterey jack cheese", "monterey jack pepper cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.8 [FatContent] 9.9 [SaturatedFatContent] 5.9 [CholesterolContent] 33.1 [SodiumContent] 252.2 [CarbohydrateContent] 4.3 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] 3 cups [RecipeInstructions] Thoroughly mix the cream cheese, chili, and diced chilies. Over low to medium heat, heat the mixture until it is fairly hot. Stir as necessary. Spread the shredded cheese on top and heat again, or broil briefly, until cheese is melted. Serve with tortilla chips or tostados. |
[Name] Funnel Cake [AuthorId] 30583 [AuthorName] Giggles [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2002-02-13T09:40:00Z [Description] I love to get funnel cakes at the fair, but a fair is not always in town. This recipe is very good and perfect for a quick snack for the kids. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/61/1/picZiJCM7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/61/1/picvuacKr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/61/1/picKxAted.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/61/1/picTkQiyI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/61/1/pic4iII1e.jpg" ] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Healthy", "Kid Friendly", "< 30 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1/4", "1/2", "2 1/2", "3/4", "1", "3/4", "1", NA, NA] [RecipeIngredientParts] ["flour", "salt", "baking soda", "sugar", "baking powder", "egg", "milk", "vanilla", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 154.9 [FatContent] 2.2 [SaturatedFatContent] 1.0 [CholesterolContent] 35.3 [SodiumContent] 274.6 [CarbohydrateContent] 28.1 [FiberContent] 0.8 [SugarContent] 5.4 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 6-8 cakes [RecipeInstructions] In a large bowl, mix all dry ingredients. Beat egg, milk, and vanilla together in a separate bowl. Add milk mixture to dry ingredients beating until smooth. Fill 8\" skillet with 1 inch oil and heat to 375 degrees. Cover funnel hole with finger and fill with about 1/4 cup of batter. Hold funnel over skillet and remove finger moving funnel around to form patterns with the batter. Fry until golden brown, about 1 or 2 minutes. Turn over with tongs and continue frying another minute or two or until both sides are brown. Remove from oil, drain on paper towels, and sprinkle with powdered sugar. Serve hot. |
[Name] Cranberry Bread [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-13T09:49:00Z [Description] Another Quick bread that my mom has made since I was a little girl. I make this every fall buying extra bags of cranberries which I prepare, and freeze so that I can make this bread throughout the year. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Fruit", "Nuts", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1/2", "1", "1/2", "1", "3/4", "3", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "cranberries", "butter", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2603.1 [FatContent] 77.7 [SaturatedFatContent] 28.6 [CholesterolContent] 303.1 [SodiumContent] 3833.2 [CarbohydrateContent] 440.9 [FiberContent] 18.3 [SugarContent] 223.6 [ProteinContent] 46.1 [RecipeServings] nan [RecipeYield] 1 9x5x3-inch loaf [RecipeInstructions] Preheat oven to 350. Generously grease and lightly flour a 9x5x3-inch loaf pan. Prepare cranberries, nuts, and orange peel; set aside. In a large mixing bowl, combine flour, sugar, baking soda, and salt. Fold in cranberries and nuts; mix well till everything is coated with the flour mixture. Stir in orange juice, butter, egg, and orange peel; mix well. Spoon into prepared pan. Bake 60 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. |
[Name] Traditional Pumpkin-Nut Bread [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2002-02-13T09:50:00Z [Description] My mother has made this pumpkin bread recipe each year around Thanksgiving since I was a little girl. I often make loaves and give as gifts to friends and teachers. This bread is very moist and dense with a lovely spiced pumpkin flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/61/3/picxVVY78.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Fruit", "Nuts", "Christmas", "Thanksgiving", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "3/4", "3", "2 1/4", "1 1/2", "1 1/2", "1", "4", "1 1/2", "6", "3", "1", "1 1/2"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "cinnamon", "nutmeg", "shortening", "sugar", "vanilla extract", "eggs", "canned pumpkin", "water"] [AggregatedRating] 5.0 [ReviewCount] 61.0 [Calories] 457.0 [FatContent] 17.5 [SaturatedFatContent] 3.9 [CholesterolContent] 63.5 [SodiumContent] 643.3 [CarbohydrateContent] 69.8 [FiberContent] 3.0 [SugarContent] 42.0 [ProteinContent] 7.3 [RecipeServings] 20.0 [RecipeYield] 3 9x5x3-inch loaves [RecipeInstructions] Grease three 9x5x3-inch loaf pans. Preheat oven to 350 degrees. Sift together dry ingredients; set aside. In a large bowl, cream shortening, sugar, and vanilla. Add eggs one at a time, beating well after each addition. Add pumpkin; mix well. Sift in dry ingredients alternating with water. Mix until smooth. Fold in nuts. Turn batter into prepared pans. Bake for 45 to 55 minutes. |
[Name] Creamy Chicken and Rice Soup [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-13T09:51:00Z [Description] Make and share this Creamy Chicken and Rice Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "1", "1", "4", "1/2", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "onion", "butter", "chicken broth", "mushrooms", "milk", "parmesan cheese", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 283.5 [FatContent] 12.3 [SaturatedFatContent] 6.6 [CholesterolContent] 81.9 [SodiumContent] 559.1 [CarbohydrateContent] 14.9 [FiberContent] 1.9 [SugarContent] 1.2 [ProteinContent] 28.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into bite size pieces, add chopped onion and saute in butter until onion is transparent. Add a couple tablespoons of water to prevent scorching. Add broth, rice, mushrooms, and vegetables. Bring to a boil, cover, reduce heat to low, and simmer 5 minutes. Stir in milk, salt, and pepper to taste. Bring back to a boil and simmer 5 minutes. To serve, sprinkle with cheese and add a sprig of parsley. Note: Soup may be thickened by stirring 2 T flour or cornstarch into a third cup milk, then add to the soup. Stir and bring to a boil, then simmer 3-5 minutes. |
[Name] Grand Marnier Grilled Oranges [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT4M [PrepTime] PT1H [TotalTime] PT1H4M [DatePublished] 2002-02-13T09:52:00Z [Description] Make and share this Grand Marnier Grilled Oranges recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", NA] [RecipeIngredientParts] ["navel oranges", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 301.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 13.3 [FiberContent] 2.3 [SugarContent] 8.9 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place orange slices in a shallow dish and cover with the booze. Turn a few times to coat and chill 1 hour up to 6. (I use a freezer bag] Grill orange slices, brushing with reserved marinade for 3-4 minutes on each side. Serve hot with vanilla ice cream like this. 1 small dollop of ice cream in the bottom of a glass, 1 slice orange, 1 dollop, 1 or 2 slices orange and drizzle a spot of fresh booze on top or left over marinade. You can use a sprig of mint if you like. Serve. |
[Name] Vegetarian Amaretto Coconut Bread [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-02-13T11:57:00Z [Description] Make and share this Vegetarian Amaretto Coconut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Soy/Tofu", "Coconut", "Beans", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1/4", "14", "2 1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["tofu", "sugar", "Amaretto", "coconut milk", "flour", "salt", "baking powder", "unsweetened flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.2 [FatContent] 14.7 [SaturatedFatContent] 12.5 [CholesterolContent] 0.0 [SodiumContent] 235.2 [CarbohydrateContent] 47.5 [FiberContent] 2.3 [SugarContent] 20.8 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. Grease a 9\" x 5\" x 3\" loaf pan. Blend together tofu and sugar thoroughly in an electric mixer or by mashing them together in a large mixing bowl with the utensil of your choice. Mix Amaretto and coconut milk into tofu until well blended. Meanwhile, sift together flour, salt and baking powder. Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly. Spoon batter into prepared loaf pan. Bake until done, about 50 minutes. Cool slightly before removing from pan. Toasted slices of this bread are very nice with tea, coffee, or your fave hot beverage. Note: 1 teaspoon of almond extract and 1/4 cup of water may be substituted for the 1/4 cup of Amaretto. 1 1/2 cups water plus 1/4 cup oil may be used instead of coconut milk. |
[Name] Fish Fillets with Mustard Butter [AuthorId] 30181 [AuthorName] Calista [CookTime] PT12M [PrepTime] PT35M [TotalTime] PT47M [DatePublished] 2002-02-13T11:57:00Z [Description] Make and share this Fish Fillets with Mustard Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3", "3/4", "3", "6", "4", "3/4", "1/2", NA] [RecipeIngredientParts] ["water", "lemon juice", "lemon juice", "butter", "margarine", "prepared mustard", "salt", "paprika", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.3 [FatContent] 19.9 [SaturatedFatContent] 9.1 [CholesterolContent] 145.4 [SodiumContent] 529.0 [CarbohydrateContent] 3.7 [FiberContent] 0.3 [SugarContent] 1.0 [ProteinContent] 39.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut fillets into serving size pieces; place in single layer in 12x8x2 inch dish. Mix water and 3/4 cup of the lemon juice in a small bowl; pour over fish. Refrigerate 20 minutes. Drain fish well; arrange in single layer on well greased rack of broiler pan. Mix butter and remaining 3 tablespoons lemon juice, the mustard, salt and paprika in small bowl. Brush fish generously with butter mixture. Broil in preheated broiler, 4 inches from heat source, 4-6 minutes. Carefully turn fish over; baste generously with butter mixture. Broil until fish is opaque throughout, 4-6 minutes longer. Sprinkle with parsley. Heat remaining butter mixture and serve with fish. |
[Name] Abm Spinach Bread [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-13T11:57:00Z [Description] Make and share this Abm Spinach Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Vegetable", "Low Cholesterol", "Healthy", "Bread Machine", "< 15 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["1/2", "1", "3", "1 1/2", "1/2", "2", "1", "2", "1", "1 1/4"] [RecipeIngredientParts] ["water", "spinach", "water", "bread flour", "whole wheat flour", "butter", "sugar", "nonfat dry milk solids", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 103.9 [FatContent] 1.1 [SaturatedFatContent] 0.5 [CholesterolContent] 2.1 [SodiumContent] 243.8 [CarbohydrateContent] 20.4 [FiberContent] 1.4 [SugarContent] 1.6 [ProteinContent] 3.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Combine the spinach (along with a minimal amount of the cooking liquid if you have it] with 1/2 cup water.", "Combine stirring and tearing with your favorite pointed kitchen implements until the spinach is fairly well shredded and the water is throughly green.", "This will produce a tacky texture and a marbled inner appearance.", "For a greener bread, use a food processor and puree into a shake instead.", "Combine the remaining ingredients in the bread pan, and set to bake on white cycle.", "Makes One 1 1/2-pound loaf." ] |
[Name] Asiago and Cheddar Soft Pretzels [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2002-02-13T11:57:00Z [Description] Make and share this Asiago and Cheddar Soft Pretzels recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", NA, "1", NA, NA, NA, NA] [RecipeIngredientParts] ["sharp cheddar cheese", "asiago cheese", "flour", "egg", "coarse salt", "sesame seeds", "poppy seed", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.6 [FatContent] 8.6 [SaturatedFatContent] 3.1 [CholesterolContent] 25.8 [SodiumContent] 535.8 [CarbohydrateContent] 24.2 [FiberContent] 0.8 [SugarContent] 4.5 [ProteinContent] 5.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Prepare dry hot roll mix according to package directions, adding cheddar and 1/4 cup Asiago cheese. Divide dough equally into 12 pieces; roll each piece with hands on a lightly floured countertop to form 15-inch ropes. Form each rope into pretzel by stretching and braiding. From inside, pull apart the sides to form three even-size holes between compartments leaving plenty of room for raising of dough. Place 3 inches apart on 2 nonstick cookie sheets. Brush pretzels with beaten egg. Sprinkle remaining 1/4 cup Asiago cheese and coarse salt or optional toppings over pretzels. Bake until golden brown, about 16 to 18 minutes. Immediately transfer pretzels to a wire cooling rack. Serve warm or at room temperature with mustard, if desired. Pretzels may be stored in a tightly sealed container at room temperature for up to four days. |
[Name] Steak with Horseradish Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-13T11:57:00Z [Description] Make and share this Steak with Horseradish Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Meat", "Scottish", "European", "Very Low Carbs", "High Protein", "High In...", "Spicy", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "6", "4"] [RecipeIngredientParts] ["lemon juice", "mustard powder", "heavy whipping cream", "rump steak"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 558.3 [FatContent] 36.7 [SaturatedFatContent] 16.1 [CholesterolContent] 169.2 [SodiumContent] 285.8 [CarbohydrateContent] 6.9 [FiberContent] 1.9 [SugarContent] 4.2 [ProteinContent] 48.4 [RecipeServings] 4.0 [RecipeYield] 4 zingy steaks [RecipeInstructions] Mix together the horseradish sauce, lemon juice and mustard. Whip the cream until stiff, and then fold in the horseradish mixture. Turn into a serving bowl and chill until ready to serve. Cook the steaks under a pre-heated broiler or on an outdoor grill until they are cooked to your liking, turning frequently. Serve hot with the horseradish sauce. Accompany with boiled new potatoes and a green salad. |
[Name] Imperial Chicken [AuthorId] 26268 [AuthorName] susan [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-13T11:57:00Z [Description] Make and share this Imperial Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "1 1/2", "1/4", "2", "1/4", "1/2 - 1"] [RecipeIngredientParts] ["chicken pieces", "parmesan cheese", "parsley", "salt", "pepper", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 853.4 [FatContent] 53.1 [SaturatedFatContent] 22.6 [CholesterolContent] 200.7 [SodiumContent] 1791.9 [CarbohydrateContent] 40.1 [FiberContent] 2.5 [SugarContent] 3.6 [ProteinContent] 51.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Mix bread crumbs, cheese, parsley, salt, and pepper. Dip chicken in butter and roll well in crumb mixture. Arrange in shallow lightly greased casserole dish. Drizzle any leftover butter over chicken. Bake for 1 hour. |
[Name] Cupid Cookies [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-13T11:57:00Z [Description] I havent tried these yet. I just got this recipe today from a friend but since Tomorrow is Valentine's Day I thought it was a good occasion. They do sound really good though. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/62/2/picjdgSU8.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Strawberry", "Berries", "Fruit", "Kid Friendly", "Winter", "< 30 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "2", "3", "1", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "all-purpose flour", "baking soda"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 115.0 [FatContent] 5.5 [SaturatedFatContent] 3.3 [CholesterolContent] 25.3 [SodiumContent] 77.3 [CarbohydrateContent] 15.0 [FiberContent] 0.3 [SugarContent] 5.8 [ProteinContent] 1.5 [RecipeServings] 36.0 [RecipeYield] 3 dozen [RecipeInstructions] Mix butter or margarine and sugar in a large bowl. until smooth and creamy. Add eggs. Mix well. Combine flour and baking soda in a medium bowl. Mix well. Place by teaspoonfuls on a greased cookie sheet several inches apart. Using your thumb, make an indentation in the center of each cookie. Fill each indentation with strawberry jam. Bake in a preheated 375-degree oven for 8 to 10 minutes. |
[Name] Red Green Cole Slaw for Pulled Pork Sandwiches [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-13T11:57:00Z [Description] This is the slaw my mom puts on her pulled pork sandwiches. It's really, really great. This is from the Martha Stewart Cookbook. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Spicy", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/3", "1/2", "1/2", "1/2", "2 1/2"] [RecipeIngredientParts] ["ketchup", "apple cider vinegar", "sugar", "kosher salt", "black pepper", "green cabbage"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 54.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 211.1 [CarbohydrateContent] 13.3 [FiberContent] 1.8 [SugarContent] 11.1 [ProteinContent] 1.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, whisk together the ketchup, vinegar, sugar, salt and pepper. Add the cabbage and toss until well coated. The slaw can be made several hours in advance and kept covered in the refrigerator until ready to use. |
[Name] Baked Fruit With Syrup [AuthorId] 18308 [AuthorName] Casie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-13T11:57:00Z [Description] Pancakes aren't so healthy when you drench them in maple syrup, so I made this fruit mixture to eat with my pancakes when I feel like eating healthy. You'll love it. It also makes a delicious fruit salad. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Breakfast", "Dessert", "Tropical Fruits", "Fruit", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "3", "1 1/2", "1", "1/2", "1", "12"] [RecipeIngredientParts] ["apples", "orange", "pineapple", "strawberries", "water", "cinnamon", "non-fat vanilla yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 673.1 [FatContent] 22.9 [SaturatedFatContent] 5.0 [CholesterolContent] 136.3 [SodiumContent] 1023.1 [CarbohydrateContent] 103.4 [FiberContent] 5.8 [SugarContent] 26.4 [ProteinContent] 16.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Grease an 8x8-inch glass baking dish. Dice your apples and add to dish. Sprinkle cinnamon over apples. Pour 1/2 cup water over apples. Add the oranges. Drain juice from pineapple and add to dish. Add strawberries. In a bowl, mix marrionberry jam with 1 cup water. Drizzle jam over fruit. Put fruit in the oven. Bake for 15 minutes. Add yogurt covered almonds. Bake another 5-10 minutes. Start cooking your pancakes while you wait for the fruit to heat up. When your pancakes are ready, spoon fruit mixture onto pancakes with 1 or 2 tbsp of yogurt enjoy! If you reduce the amount of water by 1/2 cup it also makes a delicious warm fruit salad. |
[Name] Pumpkin Pecan Bisque [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-13T11:57:00Z [Description] Make and share this Pumpkin Pecan Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1 3/4", "1 3/4", "1 1/4", "1", "1", "1", "1/2", "1/4", "1 1/2", "1"] [RecipeIngredientParts] ["margarine", "butter", "onion", "garlic", "chicken broth", "solid pack pumpkin", "water", "brown sugar", "fresh thyme leave", "fresh rosemary leaf", "ground cumin", "salt", "half-and-half", "pecan pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.7 [FatContent] 24.3 [SaturatedFatContent] 6.2 [CholesterolContent] 22.4 [SodiumContent] 391.5 [CarbohydrateContent] 11.4 [FiberContent] 2.4 [SugarContent] 3.4 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, melt margarine; saute onion and garlic over medium heat for 7 to 10 minutes or until lightly browned. Add broth, pumpkin, water, sugar, thyme, rosemary, cumin, and salt. Bring to a simmer over medium heat; reduce heat and cook for 10 minutes, stirring frequently. Stir in half-and-half. In blender container, on low speed, blend soup mixture and pecans in batches for 1 minute. Pour into saucepan; heat to serving. |
[Name] Apple Ginger Muffins [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2002-02-13T11:57:00Z [Description] Make and share this Apple Ginger Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/2", "2", "1", "1/2", "1/2", "1/3", "1", "1/2", "1", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["golden raisin", "crystallized ginger", "cinnamon", "apple", "banana", "lemon juice", "milk", "non-dairy milk substitute", "egg", "whole wheat flour", "baking powder"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 115.0 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 19.1 [SodiumContent] 103.6 [CarbohydrateContent] 21.6 [FiberContent] 2.4 [SugarContent] 7.0 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine raisins, orange juice, crystallized ginger, cinnamon, apple, banana, orange juice concentrate, and lemon juice in a large bowl. Let sit at least 1 hour. Add milk and egg. Combine whole wheat and soy flours and baking powder. Add to liquid mixture. Fill muffin tins 2/3 full. Bake at 375 degrees for 15-18 minutes. |
[Name] Staffordshire Beef Steaks [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-02-13T11:57:00Z [Description] At the beginning of the 19th century, Mrs Maria Rundell's best-selling book 'A New System of Domestic Cookery' was published. It contained a number of regional recipes including this one from Staffordshire. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegetable", "Meat", "European", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", NA, NA, "1/2", "1", "1", "15", "1 -2"] [RecipeIngredientParts] ["salt", "black pepper", "plain flour", "bacon drippings", "onion", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 409.3 [CarbohydrateContent] 6.5 [FiberContent] 0.5 [SugarContent] 1.6 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] 4 yummy steaks [RecipeInstructions] ["Flatten the steaks with a rolling pin, season with salt and pepper and dust with flour.", "Melt the dripping in a frying pan and fry the onion until golden.", "Add the steaks and brown on both sides.", "Pour the stock into the pan, cover and simmer for 1 to 1½ hours or until the steaks are tender.", "Stir in the Worcestershire sauce.", "Arrange the steaks, overlapping, on a heated serving dish and serve with the pan gravy poured over them, accompanied by creamed potatoes and a green vegetable." ] |
[Name] Vegetarian Winter Vegetable Stew with Cornbread Cobbler [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-13T11:57:00Z [Description] Make and share this Vegetarian Winter Vegetable Stew with Cornbread Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Breads", "Vegetable", "Winter", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "6", "6", "6", "2", "2", "2", "2", "1/4", "1", "1", "1", "10", "5", "6", "1", "1", "6", "1", "1", "1", "1/2", "2", "6", "1"] [RecipeIngredientParts] ["olive oil", "red onions", "celery ribs", "carrots", "garlic", "bay leaves", "chili powder", "ground cumin", "ground coriander", "cinnamon", "salt", "black pepper", "sweet potatoes", "tomato paste", "cauliflower", "water", "cornstarch", "all-purpose flour", "cornmeal", "baking powder", "salt", "sugar", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 289.7 [FatContent] 11.0 [SaturatedFatContent] 4.8 [CholesterolContent] 18.1 [SodiumContent] 1003.0 [CarbohydrateContent] 44.5 [FiberContent] 6.2 [SugarContent] 9.1 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees.", "Heat the olive oil in a large heavy stockpot over medium-low heat.", "Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper.", "Saute, stirring often, until the mixture is juicy, about 15 minutes.", "Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.", "Place the pearl onions in the boiling water; blanch about 1 minute.", "Drain.", "Transfer onions to ice water.", "When cool, peel them.", "Set aside.", "Add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.", "Add the sweet potatoes and tomato paste.", "Bring to a boil, reduce heat and simmer for 10 minutes.", "Add the cauliflower and pearl onions.", "Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender.", "Strain the liquid from the vegetables into a large pot.", "Stir together the water and cornstarch.", "Bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.", "Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover.", "(Save any excess liquid for another use.] Top with large dollops of the cornbread topping.", "Bake about 30 minutes, or until the top is golden brown.", "CORNBREAD COBBLER TOPPING-------------.", "Combine the flour, cornmeal, baking powder, salt and sugar in a bowl.", "Work in the butter until incorporated.", "Mix in the milk until just moistened.", "Drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top." ] |
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