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[Name] Sun-Maid Old-Fashioned Creamy Rice Pudding [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2002-02-13T11:57:00Z [Description] A tasty creamy rice pudding recipe that does not use eggs. Sun-Maid puts this recipe around the time of the 1920's. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Rice", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "3/4", "1", "1/2", "1"] [RecipeIngredientParts] ["rice", "sugar", "milk", "salt", "vanilla extract", "cinnamon"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 266.5 [FatContent] 9.0 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 557.4 [CarbohydrateContent] 38.1 [FiberContent] 0.7 [SugarContent] 17.0 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine rice, sugar, milk, and salt in a 6-cup baking dish. Bake in a moderately slow oven (325 degrees] 2 hours, until rice is very soft, stirring every 20 minutes. Stir in vanilla and raisins, sprinkle with cinnamon, bake without stirring until a light golden crust forms, about 15 minutes longer. |
[Name] Apple Jack [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-13T11:57:00Z [Description] Make and share this Apple Jack recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Apple", "Fruit", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1", "6", "1/4"] [RecipeIngredientParts] ["red apple", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 115.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 30.1 [FiberContent] 3.7 [SugarContent] 24.2 [ProteinContent] 0.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Put it all in blender and puree until smooth." |
[Name] 7-Up Strawberry Pie [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-13T11:57:00Z [Description] This is my most favorite pie recipe. We used to pick strawberries in Florida when I was a kid then come home and make at least 2 strawberry pies (which didn't last long needless to say).It is very light with lots of strawberries! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["1 1/4", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "strawberry Jell-O gelatin dessert", "strawberry"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 2610.4 [FatContent] 61.6 [SaturatedFatContent] 15.0 [CholesterolContent] 0.0 [SodiumContent] 1367.1 [CarbohydrateContent] 508.8 [FiberContent] 19.0 [SugarContent] 379.2 [ProteinContent] 22.0 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] In a saucepan, combine sugar, cornstarch, and 7-Up; cook until thick. Add strawberry jello; blend till smooth. Cool. Place slice strawberries into pie shell. Pour jello mixture over strawberries. Refrigerate. *I have used diet 7-up to reduce the sugar content of the pie though I've not tried sugar-free jello. |
[Name] Low-Fat Cucumber Carrot Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-13T11:57:00Z [Description] Make and share this Low-Fat Cucumber Carrot Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1/4", "1/2", "3", "1"] [RecipeIngredientParts] ["dried cranberries", "plain yogurt", "salt", "pepper", "ground cumin", "carrots", "cucumber"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.2 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 8.0 [SodiumContent] 351.5 [CarbohydrateContent] 9.2 [FiberContent] 1.8 [SugarContent] 5.7 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, place the cranberries and cover with warm water to soften. In a medium bowl, stir together the yogurt, salt, pepper and cumin. Add the carrots and cucumber. Drain the cranberries and add to the mixture. Stir to combine. Cover and chill before serving. |
[Name] Bistro Chicken Sub [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-13T12:28:00Z [Description] Make and share this Bistro Chicken Sub recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "12", "1", "3/4", "1", "1/4", "1"] [RecipeIngredientParts] ["chicken", "turkey", "fresh spinach"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 499.1 [FatContent] 14.9 [SaturatedFatContent] 3.9 [CholesterolContent] 51.8 [SodiumContent] 859.4 [CarbohydrateContent] 66.1 [FiberContent] 6.7 [SugarContent] 1.9 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spread each side of bread with 6 tablespoons goat cheese. On the bottom of sandwich, layer artichoke hearts, red peppers, chicken or turkey, olives, and spinach. Place top onto sandwich and secure with toothpicks, if necessary. Cut in 2 to 3-inch portions and serve. |
[Name] Banana Stuffed Acorn Squash [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-13T12:28:00Z [Description] Make and share this Banana Stuffed Acorn Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", NA, NA, NA, NA, "2", NA] [RecipeIngredientParts] ["acorn squash", "banana", "cinnamon", "sugar", "brown sugar", "nutmeg", "vanilla extract"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 139.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.1 [CarbohydrateContent] 36.0 [FiberContent] 4.8 [SugarContent] 7.3 [ProteinContent] 2.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Cut the acorn squash in half. perpendicular to the lines. Scoop out the sides and hack off the stem so that each half stands like a bowl. Combine spices with mashed banana and add vanilla. Add butter substitute if desired. Fill each bowl with mixture and smear on sides. Sprinkle more spices over the top. Place in baking dish with a little water in the bottom. Bake 45 minutes or until tender. |
[Name] Cartola [AuthorId] 30475 [AuthorName] Tati Gaud [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-13T12:28:00Z [Description] This is a traditional food from northeast area of brazil, it is mainly served at dinner time or late supper, but you can eat whenever you feel like! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Brazilian", "South American", "Free Of...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/8"] [RecipeIngredientParts] ["bananas", "mozzarella cheese", "butter", "sugar", "cinnamon", "nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 410.5 [FatContent] 17.6 [SaturatedFatContent] 10.3 [CholesterolContent] 55.7 [SodiumContent] 392.1 [CarbohydrateContent] 53.6 [FiberContent] 6.5 [SugarContent] 29.6 [ProteinContent] 15.2 [RecipeServings] 1.0 [RecipeYield] 1 cartola [RecipeInstructions] Cut the bananas in half (long side]. Melt the butter on a frying pan then fry the halves of the bananas one side at a time. When both sides looks dark brown, arrange the two halves of the bananas on plate. Cover them with mozzarella cheese slices, put the remaining halves on top. Sprinkle sugar, cinnamon and nutmeg. Serve while it's hot! |
[Name] Beer-Simmered Grilled Sausages [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2002-02-13T12:28:00Z [Description] Make and share this Beer-Simmered Grilled Sausages recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "3", "1", NA] [RecipeIngredientParts] ["sausages", "onion", "beer", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1459.0 [FatContent] 122.7 [SaturatedFatContent] 40.2 [CholesterolContent] 326.9 [SodiumContent] 2892.7 [CarbohydrateContent] 6.1 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 69.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a saute pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be 3 parts beer to 1 part water]. Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on baking sheet to drain, or drain in a colander. Separate the sausages into links. Set up grill for direct grilling and preheat to medium-high. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard. |
[Name] Courgette, Basil and Brie Cheese Soup [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-13T12:28:00Z [Description] Make and share this Courgette, Basil and Brie Cheese Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/63/9/piccgmINx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/63/9/picAZRCmh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/63/9/picQH7fgK.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Cheese", "Vegetable", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1 1/4", "7", "7", "3", "15", NA] [RecipeIngredientParts] ["butter", "onion", "potato", "garlic clove", "white wine", "courgettes", "milk", "basil leaves"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 362.5 [FatContent] 25.3 [SaturatedFatContent] 15.8 [CholesterolContent] 84.8 [SodiumContent] 401.6 [CarbohydrateContent] 20.5 [FiberContent] 3.5 [SugarContent] 4.3 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt the butter in a large heavy-based pan and fry the onion 2-3 minutes until softened. Add the potato, garlic and wine, and cook for a further 5 minutes. Stir in the stock and courgettes and bring to the boil. Reduce heat, then cover and simmer gently for 20 minutes or until the potato is cooked. Pour in the milk, add the Brie and heat through gently until melted. Stir in the cream and basil, and warm through without letting it boil. Season and serve with the extra basil sprinkled on top. * If you want a smoother soup just run a stick blender through it a few times.or even place in blender and pulse. |
[Name] Hot Sticky Apples [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-02-13T12:28:00Z [Description] Make and share this Hot Sticky Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", "3", "1/2", "2", "3", NA] [RecipeIngredientParts] ["unsalted butter", "apples", "light muscovado sugar", "orange, zest of", "oranges, juice of", "brandy", "vanilla ice cream", "French vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 602.0 [FatContent] 23.9 [SaturatedFatContent] 14.7 [CholesterolContent] 61.0 [SodiumContent] 16.5 [CarbohydrateContent] 87.7 [FiberContent] 10.3 [SugarContent] 71.2 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the butter in a frying pan and add the apple slices, toss them in the butter for about 5 minutes, until softened and tinged with brown. Sprinkle in the sugar. Add the orange zest and juice, and bubble up, stirring gently. Cook for 2 minutes until the sauce starts to thicken and coats the apples with a shiny glaze. Measure the brandy into a small cup, quickly pour the alcohol into the pan and carefully ignite. Swirl the pan until the flames die down. Serve warm over scoops of the ice cream. Enjoy! |
[Name] Scripture Cake [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-02-13T12:28:00Z [Description] Make and share this Scripture Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4 1/2", "2 1/2", "2", "2", "2", "2", "8 1/2", "1 1/2", "1 1/2", "2", "2", "1", "6", "1/2", "2", "2/3", "1", "1/8", "2", "1"] [RecipeIngredientParts] ["flour", "butter", "sugar", "raisins", "figs", "baking powder", "apple pie spice", "pumpkin pie spice", "honey", "salt", "eggs", "milk", "sugar", "water", "vinegar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1035.3 [FatContent] 54.0 [SaturatedFatContent] 26.3 [CholesterolContent] 208.8 [SodiumContent] 501.2 [CarbohydrateContent] 129.8 [FiberContent] 4.9 [SugarContent] 85.3 [ProteinContent] 15.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For cake: Mix all ingredients for cake and bake at 325°. For Scripture Icing: Dissolve sugar in water and cook with vinegar and salt until THREAD stage. ADD syrup to egg whites, BEATING CONSTANTLY. ADD flavoring and beat until thick and smooth enough to spread. WILL ICE A 4-LAYER CAKE. |
[Name] Blueberry Omelet [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-13T12:28:00Z [Description] Make and share this Blueberry Omelet 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/19/64/2/picPJhfCy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/2/picZ6SdEW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/2/piclErFiX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/2/picccAMAl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/2/picZOpzi8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/2/piciZHqaw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/2/picwa7OtA.jpg"] [RecipeCategory] Breakfast [Keywords] ["Berries", "Fruit", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1", "1/2 - 1", "1/2"] [RecipeIngredientParts] ["eggs", "water", "salt", "pepper", "butter", "fresh blueberries"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 239.5 [FatContent] 15.9 [SaturatedFatContent] 6.8 [CholesterolContent] 438.3 [SodiumContent] 763.6 [CarbohydrateContent] 11.3 [FiberContent] 1.8 [SugarContent] 8.0 [ProteinContent] 13.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix eggs, water, salt, and pepper with fork. Heat butter in 8-inch omelet pan or frying pan over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner, turn over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom. Tilt pan as necessary so uncooked eggs can flow. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-looking, fill with warm blueberries. With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist. |
[Name] Banana Milkshake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-13T12:28:00Z [Description] Make and share this Banana Milkshake 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/19/64/3/pic6A8o5O.jpg" [RecipeCategory] Shakes [Keywords] ["Beverages", "Fruit", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2 - 1"] [RecipeIngredientParts] ["banana", "vanilla-flavored soymilk", "cinnamon", "vanilla", "Equal sugar substitute"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 141.1 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 31.6 [FiberContent] 5.5 [SugarContent] 15.6 [ProteinContent] 1.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Take the frozen banana pieces and put them into a blender. Pour in enough milk to cover them. Add the cinnamon, vanilla and sweetener. Blend on low for approx. 1 minute or until everything is blended. The cinnamon and vanilla can be adjusted to your individual taste. The shake comes out just like a milkshake and is a very tasty alternative to the real thing! |
[Name] Black Bean Burgers [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT14M [PrepTime] PT15M [TotalTime] PT29M [DatePublished] 2002-02-13T12:28:00Z [Description] Make and share this Black Bean Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Black Beans", "Beans", "Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["black beans", "onion", "garlic", "egg substitute"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 174.8 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.3 [SodiumContent] 293.1 [CarbohydrateContent] 29.6 [FiberContent] 7.2 [SugarContent] 1.7 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place onion and garlic in food processor and process until fine. Add well-drained black beans. Process until beans are in mashed consistency. Place in medium mixing bowl, add Cajun seasoning, bread crumbs and egg substitute. Mix thoroughly and shape into 4 patties. Place in well-greased grill basket or on grill, and cook for 5 to 7 minutes on both sides. |
[Name] Raisin Bran Bread [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2002-02-13T12:40:00Z [Description] Discovered this recipe when I first started cooking and collecting recipes in junior high school. A nice light quick bread with a sweet crunchy topping. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "3/4", "1/3", "4", "1", "1 1/2", "3/4", "1 1/4", "2", "1/2", "1 - 1 1/2", "1/3", "1/4", "1"] [RecipeIngredientParts] ["flour", "oatmeal", "baking powder", "salt", "cinnamon", "brown sugar", "milk", "eggs", "raisins", "oatmeal", "brown sugar", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 4101.4 [FatContent] 151.7 [SaturatedFatContent] 33.1 [CholesterolContent] 496.2 [SodiumContent] 4309.2 [CarbohydrateContent] 639.3 [FiberContent] 29.3 [SugarContent] 303.5 [ProteinContent] 73.0 [RecipeServings] nan [RecipeYield] 1 9x5x3-inch loaf [RecipeInstructions] Preheat oven to 325. Grease bottom only of a 9x5x3-inch loaf pan. TOPPING--------. In a small bowl, combine oatmeal, brown sugar, and butter mixing till crumbly; set aside. BATTER---------. In a large bowl mix together flour, oatmeal, bran cereal, baking powder, salt, cinnamon, and brown sugar. Stir in milk, eggs, and oil; mixing just to moisten. Fold in raisins. Spoon into prepared pan. Sprinkle evenly with topping. Bake for 1 hour and 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes. Remove from pan. Cool completely. |
[Name] Apricot Nut Bread [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2002-02-13T12:43:00Z [Description] Another favorite quick bread that my mom made when I was a child. I often make small tins of my apricot nut bread, pumpkin bread, and cranberry bread to give as teacher gifts, along with the recipe for each, during the holidays. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/6/picrx0lhk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/6/pic2q5TBk.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Fruit", "Nuts", "Healthy", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "3 1/2", "1", "3", "1/2", "3/4", "1", "1", "1", NA] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "butter", "milk", "egg"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 1792.8 [FatContent] 59.2 [SaturatedFatContent] 18.1 [CholesterolContent] 147.3 [SodiumContent] 2485.4 [CarbohydrateContent] 291.9 [FiberContent] 15.3 [SugarContent] 146.1 [ProteinContent] 36.2 [RecipeServings] nan [RecipeYield] 2 7x3x2-inch loaf pans [RecipeInstructions] In a small saucepan, cook the apricots in water until soft; drain. Preheat oven to 350 degrees. Generously grease and lightly flour two 7x3x2-inch loaf pans. In a large bowl, combine flour, sugar, baking powder, and salt; mix well. Stir in butter, milk, orange juice, and egg; mix well. Fold in dried apricots, nuts, and orange peel. Spoon into prepared pans. Bake 55 minutes or until a toothpick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely. |
[Name] Mom's Ground Lamb/ Carrot Balls [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-13T15:24:00Z [Description] I loved it when mom made these lamb balls. It's a great way to use up left over roasted lamb too. Serve with new minted potatoes, fresh peas & a salad. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Vegetable", "Meat", "Canadian", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "1", "1/4", "1", "2", "2", "3", "1/2", "2", "1", NA, "8"] [RecipeIngredientParts] ["ground lamb", "ground lamb", "carrot", "egg", "paprika", "flour", "flour", "water", "dried parsley", "sour cream", "madeira wine", "sherry wine"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 659.1 [FatContent] 53.0 [SaturatedFatContent] 20.4 [CholesterolContent] 159.3 [SodiumContent] 156.7 [CarbohydrateContent] 16.5 [FiberContent] 1.4 [SugarContent] 3.9 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the lamb, carrots, egg,dill seed, paprika together. Form small balls (about 30]. Heat oil on a frypan and brown the balls. Meanwhile make the sauce:Heat the oil on a pan add the 3 tbsp flour to make a roux. Slowly while stirring add the water. Then the parsley& sour cream. when thickened and ready add the browned lamb balls and simmer for 10-15 minutes. Just before serving add the wine& serve. |
[Name] Parsley Pesto [AuthorId] 3288 [AuthorName] TishT [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2002-02-13T15:24:00Z [Description] See in the recipe the many uses for this pesto. You may freeze it in an ice cube tray for handy use later on. Also a great add on to mayo or yogurt to give a sandwich pizzazz [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Free Of...", "< 15 Mins", "No Cook", "Freezer", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["tomatoes", "extra virgin olive oil", "fresh parsley", "garlic", "salt"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 187.9 [FatContent] 14.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 2398.5 [CarbohydrateContent] 13.1 [FiberContent] 5.2 [SugarContent] 3.5 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine the tomatoes and oil in a blender or food processor and puree briefly. Add the parsley, garlic, and salt and continue to blend, stopping to scrape down the sides with a rubber spatula if necessary, until smooth and thick*Serve as a spread on crisp toasted rounds of bread to float on top of a soup. Also may be served with sliced tomatoes and fresh mozzarella or with steamed vegies. |
[Name] Cookie Frosting [AuthorId] 29920 [AuthorName] crawfish pie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-13T15:24:00Z [Description] Make and share this Cookie Frosting 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/19/64/9/picxySquz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/otbkLbZkRnmBkARNu5l3-1104031718.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/picwttxZc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/pic1wLEJP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/picMNPiV2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/picVZW0KV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/picVJVmWX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/picDAHVCp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/picz47kp7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/picCQFI35.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/picfxlwr1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/pic0H7LX4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/pic9idAA3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/picHT70Vs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/picngK6vo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/pic0phMq6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/pic6GPGXb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/64/9/picJVrzp4.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2"] [RecipeIngredientParts] ["confectioners' sugar", "milk", "water", "light corn syrup"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 21.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.1 [SodiumContent] 0.7 [CarbohydrateContent] 5.5 [FiberContent] 0.0 [SugarContent] 5.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 24 dozen [RecipeInstructions] Place sugar and milk in bowl. Stir until mixed through. Add corn syrup and mix well. Frost away. |
[Name] Moosewood's Butternut Squash Soup With Sage [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-13T15:24:00Z [Description] This golden soup has a tantalizing aroma and a light crunch from the sage leaves. From the Moosewood Restaurant in New York [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/0/sc5GsZFSSgCGtQD1K4x1-DSC00634.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/0/pics6IHXb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/0/picR5ll44.jpg"] [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "3", "6", "2", "1/4", "3", "1/2", "1/4", "1", NA, "2", "20"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "Spanish onions", "water", "dried thyme", "ground nutmeg", "salt", "pepper", "butter", "fresh sage leaves"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 413.2 [FatContent] 16.1 [SaturatedFatContent] 3.3 [CholesterolContent] 5.0 [SodiumContent] 623.8 [CarbohydrateContent] 69.6 [FiberContent] 8.7 [SugarContent] 28.7 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400°F. Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon. Brush the cut surfaces with about a tablespoon of the olive oil. Put the garlic inside the squash cavities and place halves in the pan cut side down. Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes. Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft. When the squash is cooled enough to handle, scoop out the flesh. Squeeze the garlic cloves out of their skins and discard the skins. In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction]. Pour the soup into a pot and heat gently. In a small skillet, melt the butter and saute the sage leaves until dark and curled. Garnish each bowl of soup with the sage leaves. |
[Name] Chicken Wonton "Stars" [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-13T15:24:00Z [Description] This is a great appetizer that can be partially made ahead of time (guests always comment that I can spend time visiting yet still feed them nicely! - why should the cook miss the fun!!?) [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/4", "2", "2", "24", NA, NA] [RecipeIngredientParts] ["cream cheese", "milk", "pepper", "chicken breasts", "green onions", "wonton wrappers", "margarine", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 57.7 [FatContent] 3.5 [SaturatedFatContent] 2.1 [CholesterolContent] 11.4 [SodiumContent] 74.8 [CarbohydrateContent] 5.0 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 1.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, beat the cream cheese, milk, garlic salt& pepper until smooth. Stir in the chicken& green onions. Set aside. Lightly grease a 24-count mini-muffin pan with the margarine and press a wonton wrapper into each one. Bake cups at 350 degrees for 4-5 minutes until golden brown. Remove from oven and fill each wrapper with one tablespoon of the chicken mixture. Return pan to oven and bake 5 minutes longer. Sprinkle with paprika& serve. |
[Name] Chocolate Chip Torte [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-13T15:24:00Z [Description] This rich, moist, chocolately dessert is a hit every time! No one will ever know that DATES are the secret ingredient. This cake keeps well, not that you will have it around for long! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/2/picvvF7Nd.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/2", "1", "2", "1 1/2", "1/2", "3/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["dates", "boiling water", "baking soda", "margarine", "sugar", "eggs", "flour", "salt", "baking soda", "chocolate chips", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 445.0 [FatContent] 20.1 [SaturatedFatContent] 7.0 [CholesterolContent] 35.2 [SodiumContent] 423.2 [CarbohydrateContent] 67.5 [FiberContent] 3.8 [SugarContent] 50.2 [ProteinContent] 5.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a saucepan, bring first three ingredients to a second boil. Remove from heat, stir well, cover& refrigerate until chilled (or overnight]. Cream together next six ingredients. Blend in the cold date mixture. Pour into a greased 13x9 cake pan. Top with chocolate chips& nuts, then sprinkle with sugar. Bake at 350 degrees for 40-45 minutes. |
[Name] Roll-Out Cookies [AuthorId] 29920 [AuthorName] crawfish pie [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-13T15:24:00Z [Description] My favorite cookie recipe to use with cookie cutters.There is no need to chill the dough so it is fast. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/pic80uA9L.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19653/3E1ienyCTj6WBqn9NlhX_20180610_171242.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19653/x2OxDtR1R8WB5dqaZtSj_20180214_103217.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19653/1IIsPmMTgyyX0iHcSmfa_20171004_164140.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19653/DWcFQwJQYySnH5sWJlZQ_IMG_4597.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/picSaY4n0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/picTUVzoy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/picwgiuxA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/picnA2fQ5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/pictAqznv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/picjAKN8b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/picRzFfTp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/picuhi142.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/picbAg0SR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/picnPkdhL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/3/picUcv4O9.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2 3/4"] [RecipeIngredientParts] ["butter", "sugar", "egg", "baking powder", "vanilla", "flour"] [AggregatedRating] 4.5 [ReviewCount] 83.0 [Calories] 1870.6 [FatContent] 96.1 [SaturatedFatContent] 59.4 [CholesterolContent] 337.0 [SodiumContent] 1213.6 [CarbohydrateContent] 232.8 [FiberContent] 4.7 [SugarContent] 100.7 [ProteinContent] 21.9 [RecipeServings] nan [RecipeYield] 2 dozen [will vary ,on size of cutter] [RecipeInstructions] Pre heat oven to 400F degrees. In a large bowl cream butter and sugar with electric mixer. Beat in egg and vanilla. Mix flour and baking powder. Add 1 cup at a time,combining after each addition. You will need to add last 3/4 cup by hand. Do not chill dough it will be stiff. Divide dough into 2 balls. On floured surface roll out to 1/8 inch thickness. Use any cookie cutter and cut away. Bake for 6-10 minutes or until light brown. Enjoy! |
[Name] Yum Yum Banana Bread [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-13T15:24:00Z [Description] Another family classic, easy and yummy! The riper the bananas the better. I quite often throw in a handful of chocolate chips. In a pinch, you can use ordinary vegetable oil (not olive oil) instead of the melted butter. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/4/pic8Q0aDw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/4/picnuzJBS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/4/picjXQIcC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/4/picYGGpBs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/4/pic5dRQuI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/4/picVzYDed.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "Fruit", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "2", "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["bananas", "sugar", "eggs", "flour", "baking soda", "butter"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 2325.5 [FatContent] 59.0 [SaturatedFatContent] 32.9 [CholesterolContent] 545.0 [SodiumContent] 1732.7 [CarbohydrateContent] 424.7 [FiberContent] 14.3 [SugarContent] 244.4 [ProteinContent] 36.3 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Pre-heat oven to 350 degrees F or 180°C. Grease and flour one loaf pan. Mix ingredients in the order given. Pour into loaf pan and bake for one hour or until the loaf tests clean. If the top starts to brown too much, cover with aluminium foil and continue cooking until bread is done. |
[Name] Creamless Broccoli Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-13T15:24:00Z [Description] You will never miss the cream in this soup. It is a filling vegan recipe anyone would enjoy. Found in one of my favorite Moosewood cookbook [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/5/8bS137yRCmwEVITgJzyG_DSC04394-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/5/3SmpisQNS3dGG3NN2WrA_DSC04387-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/5/TYo4rehSTelHQOwEy3YA_DSC04390-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/5/adUbyeY6S6WAtwzkUkFR-photo-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/5/Lfm6HmqDRwqxXSrrNmRz-photo-1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/5/picycdL20.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/5/picoQBcRY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/5/picNuFyC1.jpg"] [RecipeCategory] Grains [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "1/2", "2", "4 1/2", "1/3", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["canola oil", "onions", "celery", "garlic cloves", "salt", "broccoli", "water", "quick-cooking oatmeal", "fresh lemon juice", "dried dill", "black pepper", "fresh chives", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 119.6 [FatContent] 4.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 333.1 [CarbohydrateContent] 18.3 [FiberContent] 4.2 [SugarContent] 5.0 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine in a soup pot the oil, onions, celery, garlic and salt. Cook covered on medium heat for 10 minutes, stirring often. Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups. Reserve 1 cup of florets. When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets. Cover and bring to a boil. Lower the heat and simmer for 5 minutes. Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken. Remove from the heat and then stir in the lemon juice, dill and pepper. Working in batches, puree the soup (in a blender, preferably] until smooth. Bring the remaining 1/2 cup water to a boil in a small sauce pan. Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes. Stir the florets and their cooking water into the soup. Garnish with lemon slices and chives if desired. Serve. |
[Name] Italian Yellow Pepper Puree [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-13T15:24:00Z [Description] This is a wonderful first couse for an Italian dinner and versatile enough to partner with just a salad [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Stove Top", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "4", "1", "1/2", "4", "3", "1", "2", NA, NA] [RecipeIngredientParts] ["yellow bell peppers", "olive oil", "onions", "carrot", "celery", "water", "potatoes", "salt", "bay leaves", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 180.7 [FatContent] 2.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 426.3 [CarbohydrateContent] 37.1 [FiberContent] 5.9 [SugarContent] 6.3 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 500F degrees. Lightly oil a baking pan. Halve and seed the peppers and place them cut side down on the baking pan. Bake for 25 to 30 minutes, until the skins begin to wrinkle and the peppers become a deeper golden color. While the peppers roast, warm the olive oil in a soup pot and saute the onions, carrots, and celery for about 10 minutes, until the onions are translucent but not browned. Add the water, potatoes, salt and bay leaves, cover and bring to a boil; then reduce the heat and simmer until the potatoes are tender When the peppers are roasted, place them in a covered bowl. When cool enough to handle, slip off their skins and add the peppers to the soup pot. When the potatoes are tender, remove the bay leaves. In batches puree the soup in a blender until smooth and thick. Add salt and pepper to taste. Reheat gently, if needed. Serve topped with parmesan cheese. Also goes well with toasted bread with Parsley Pesto. |
[Name] Marshmallow Creme [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-13T15:27:00Z [Description] Make and share this Marshmallow Creme recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "4 1/2", "2 1/4", "1"] [RecipeIngredientParts] ["invert sugar", "corn syrup", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.6 [CarbohydrateContent] 151.7 [FiberContent] 0.0 [SugarContent] 52.7 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 3 1/2 quarts [RecipeInstructions] Combine 1 1/8 cups Invert sugar with egg white powder in a large mixing bowl and whip at low speed until mixed well. Set aside. In a small pan combine remaining Invert sugar, and corn syrup and heat to 210 degrees. Slowly add hot mixture to the egg white mixture and beat to light. Add vanilla and whip in quickly. Keep in covered container. If it crystalizes, re-heat and whip again. |
[Name] Cheryl's Poppy Seed Bread with Glaze [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-13T15:28:00Z [Description] This delicious quick bread recipe is very moist and very sweet- more like a cake than a bread. A former neighbor of mine shared this recipe with me after we received a loaf as a holiday gift. Thank you Cheryl! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/8/GIc0MJJSHOV0bdCtvSSV_20160826_151621.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/65/8/19658.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "3", "2 1/2", "1 1/8", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1/4", "3/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "eggs", "sugar", "milk", "poppy seeds", "vanilla extract", "powdered sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 403.6 [FatContent] 17.8 [SaturatedFatContent] 2.9 [CholesterolContent] 42.9 [SodiumContent] 204.6 [CarbohydrateContent] 56.8 [FiberContent] 0.7 [SugarContent] 37.5 [ProteinContent] 4.5 [RecipeServings] 16.0 [RecipeYield] 2 loaves quick bread [RecipeInstructions] Preheat oven to 350 F degrees. Grease and flour two regular size loaf pans. Combine flour, baking soda, and salt in a large bowl and whisk together. In another bowl, combine sugar, eggs, and oil. Add the flour mixture alternately with the milk into the egg mixture, mixing between each addition by hand. Stir in poppyseeds (yes, it really is 1 1/2 Tbsp] and flavorings. Pour into prepared loaf pans and bake at 350 F for 1 hour, or until cake tests done (you may need another 15 minutes baking time]. When baked, set the loaf pans on a rack (leaving loaves in pans]. Combine glaze ingredients and pour all over the still warm loaves (if you like, poke holes in the surface with a skewer before pouring glaze so that it leaks into the bread]. The center of the bread will be very, very moist- almost wet from the glaze. |
[Name] Blueberry-Herb Vinegar [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-13T15:29:00Z [Description] Make and share this Blueberry-Herb Vinegar recipe from Food.com. [Images] character(0) [RecipeCategory] Berries [Keywords] ["Fruit", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", NA, NA] [RecipeIngredientParts] ["fresh basil", "blueberries", "white wine vinegar", "fresh chives", "chive blossoms", "blueberries"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 129.8 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 33.0 [FiberContent] 5.5 [SugarContent] 22.6 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 2 pints [RecipeInstructions] Strip the basil leaves from their stalks. Tear the leaves into small pieces. Put the blueberries and a little vinegar into a nonmetallic bowl. Crush the berries with the back of a wooden spoon to release their juices. Stir in the remaining vinegar, basil, and chopped chives. Pour the mixture into a large sterilized jar. Seal and shake well. Keep in a cool dark place for 4 weeks before using to allow the flavor to develop. Shake the jar from time to time. Line a funnel with a double layer of fresh cheesecloth. Strain the flavored vinegar into sterilized bottles (within 1/8-inch of the tops]. Add a fresh chive flower and a few blueberries to each bottle to give an attractive garnish. Seal and label. The vinegar is now ready to use. |
[Name] Homemade Italian Dressing [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-13T15:31:00Z [Description] Make and share this Homemade Italian Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Lunch/Snacks", "Canadian", "European", "< 15 Mins", "No Cook", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "3/4", "2", "3/4"] [RecipeIngredientParts] ["red wine vinegar", "salt", "garlic", "onions", "coarse black pepper"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 842.9 [FatContent] 93.5 [SaturatedFatContent] 6.9 [CholesterolContent] 0.0 [SodiumContent] 1332.1 [CarbohydrateContent] 2.9 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 1 3/4 cups [RecipeInstructions] Combine all ingredients except oil in a blender or food processor fitted with a steel blade. Continue processing as you slowly pour in the oil. Process until smooth. Continue processing for 30 seconds or until the dressing is fully combined and thickened. Keep in a covered container in the refrigerator until needed. Remove from refrigerator 1/2 hour before serving and re-blend if necessary. |
[Name] Vegetable Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-14T16:17:00Z [Description] Have this crepe on its own or place them on a platter and serve as the veggie dish for dinner. Makes a great impression for your family or guests. Use pure parmesan cheese. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["14", "2", "1", "1/2", "1/4", "1/2", "1/4", NA, "1/4", "2", "1/4"] [RecipeIngredientParts] ["All Purpose Dinner Crepes Batter", "zucchini", "celery", "sweet onion", "fresh mushrooms", "butter", "oregano", "garlic cloves", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.1 [FatContent] 18.3 [SaturatedFatContent] 11.3 [CholesterolContent] 48.0 [SodiumContent] 365.3 [CarbohydrateContent] 19.0 [FiberContent] 5.5 [SugarContent] 7.7 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté the zucchini, peas, celery, mushrooms, garlic and onion in the butter for 5-9 minutes. Cover the pan for the last couple of minutes cooking time. Stir in the oregano. Fill the crepes and fold over placing them in a shallow baking dish, side by side. Sprinkle with the cheese. Bake in 350°F oven for 10-15 minutes. |
[Name] German Style Hens [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-14T16:17:00Z [Description] So easy, you can have hens on a week night! This recipe came from the first cookbook I ever owned - about 1974. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "German", "European", "High Protein", "Healthy", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "3", "2", "1/4", NA] [RecipeIngredientParts] ["lemon juice", "parmesan cheese", "dried ginger", "seasoning salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 250.7 [FatContent] 6.5 [SaturatedFatContent] 2.1 [CholesterolContent] 113.2 [SodiumContent] 313.6 [CarbohydrateContent] 17.6 [FiberContent] 1.1 [SugarContent] 1.9 [ProteinContent] 28.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sprinkle hen halves with lemon juice. Place all remaining ingredients in a plastic bag& shake to combine. Place hen halves in bag, one at a time, and shake to coat. Place hen halves, cut side down, in a 13x9 baking dish. Bake at 350 degrees for 45 minutes. |
[Name] Date Delight [AuthorId] 26268 [AuthorName] susan [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-14T16:17:00Z [Description] Make and share this Date Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Kid Friendly", "< 60 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "2", "1/2", "14", "1"] [RecipeIngredientParts] ["dates", "water", "salt", "miniature marshmallows", "pecans", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 445.0 [FatContent] 25.8 [SaturatedFatContent] 10.6 [CholesterolContent] 54.3 [SodiumContent] 239.2 [CarbohydrateContent] 54.9 [FiberContent] 3.9 [SugarContent] 38.3 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil dates in water with salt. Simmer for 3 minutes. Add marshmallows; stir til marshmallows are melted. Add nuts and allow to cool for 15 minutes. Spread half of the Oreo crumbs in a 10\"x6\" dish. Spread date mixture over crumbs. Top with whipped cream (or you may use Cool Whip]. Sprinkle with remaining crumbs. Chill for 3-4 hours. (May be made night before and chilled overnight]. Note: This may be doubled and put in a 13\"x9\" dish. |
[Name] Butter Rum Acorn Squash [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-14T16:17:00Z [Description] Make and share this Butter Rum Acorn Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/8", "1/8", "2", "2"] [RecipeIngredientParts] ["acorn squash", "golden brown sugar", "ground cinnamon", "ground allspice", "butter", "dark rum"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 150.1 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 48.0 [CarbohydrateContent] 21.6 [FiberContent] 2.2 [SugarContent] 6.6 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F degrees. Butter 13x9x2\" glass baking dish. Cut tops and bottoms off squash. Scoop out and discard seeds. Cut squash crosswise into 1/2\" thick rings. Arrange in prepared dish, overlapping slightly if neccessary. Mix sugar and spices in small bowl. Sprinkle over squash. Drizzle with butter and rum. Cover dish with foil and bake for 30 minutes. Turn squash over, cover and bake an addtional 15 minutes, or until squash is very tender. |
[Name] Jalapeno Cheese Ball [AuthorId] 29361 [AuthorName] Paulette [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-14T16:17:00Z [Description] A great appetizer for any party. Can also be given as a Christmas gift, along with a bottle of wine and gourmet crackers. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["sharp cheddar cheese", "onion", "garlic cloves", "mayonnaise", "pecans", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2665.0 [FatContent] 229.3 [SaturatedFatContent] 102.7 [CholesterolContent] 477.1 [SodiumContent] 2830.1 [CarbohydrateContent] 39.5 [FiberContent] 13.9 [SugarContent] 14.2 [ProteinContent] 125.6 [RecipeServings] nan [RecipeYield] 1 Cheese Ball [RecipeInstructions] Put cheese, onion, garlic,& peppers in food processor. Process until grated and combined. Transfer to bowl, and mix in mayonnaise (if needed, can add a little more mayonnaise]. Chill until firm. Shape into ball and roll in pecans or walnuts. Serve with assorted crackers. |
[Name] Sticky Soy Wings [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-14T16:17:00Z [Description] Make and share this Sticky Soy Wings 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/19/66/6/picAuxAoO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/66/6/picFt8iAj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/66/6/picZPLm1c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/66/6/picS3fXhK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/66/6/picUIKTzf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/66/6/picSTx6zi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/66/6/picBWWyRJ.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["chicken wings", "soy sauce", "brown sugar", "garlic powder", "ginger powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 73.0 [Calories] 651.7 [FatContent] 24.3 [SaturatedFatContent] 6.8 [CholesterolContent] 116.5 [SodiumContent] 2813.5 [CarbohydrateContent] 76.4 [FiberContent] 0.7 [SugarContent] 72.0 [ProteinContent] 33.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash the chicken wings and dry as much as possible. Preheat oven at 400 degrees. Place chicken in a deep baking dish. Mix all other ingredients together in a bowl. Pour over chicken. Place in oven or 1 1/2 hours or until chicken is done and sauce is sticky. IMPORTANT: Due to the hot cooked sugar, chicken will be extra hot and easy to burn. be careful and let chicken sit for at least 15-20 minutes before serving. |
[Name] Dave's "Special" Black Forest Cake [AuthorId] 26512 [AuthorName] Denise [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2002-02-14T16:17:00Z [Description] My mother makes this cake for my husband when we go to visit her. He will eat two or three pieces of this over the course of the evening! It is very rich and moist. Simple to make. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/66/7/pic6ZtagU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/66/7/picprZhE4.jpg"] [RecipeCategory] Breads [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "cream of coconut", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 278.3 [FatContent] 10.7 [SaturatedFatContent] 8.0 [CholesterolContent] 23.9 [SodiumContent] 76.2 [CarbohydrateContent] 43.4 [FiberContent] 0.3 [SugarContent] 28.2 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix cake according to package directions and bake in a 9X13 inch pan. As soon as you remove from the oven, poke holes in the cake with the handle of a wooden spoon. Pour the sweetened condensed milk and cream of coconut over the cake. Make sure the milk& cream of coconut go down in the holes. Refrigerate cake for 20-30 minutes. Remove cake from refrigerator and spread the can of cherry pie filling on top. Refrigerate again for 30 minutes and then spread the carton of whipped cream over the top of the cake. Refrigerate several hours or overnight before serving. |
[Name] Cheese Straws [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-14T16:17:00Z [Description] Make and share this Cheese Straws recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High Protein", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "3 1/2", "1", "1"] [RecipeIngredientParts] ["parmesan cheese", "sharp cheddar cheese", "butter", "flour", "salt", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 51.2 [FatContent] 3.3 [SaturatedFatContent] 2.0 [CholesterolContent] 9.3 [SodiumContent] 88.4 [CarbohydrateContent] 3.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 100 straws [RecipeInstructions] ["Preheat oven to 375 degrees.", "Grease 3 baking sheets.", "Beat the cheeses and butter together until VERY smooth-no chunks.", "Mix in flour, salt and cayenne.", "Roll out the dough to 1/4 inch thick on a floured board.", "Color should be uniform.", "With a sharp knife or pastry wheel cut dough into 3/4 inch wide and 3 1/2 inch long strips.", "Place on cookie sheet, not touching.", "Bake for 8 to 10 minutes.", "Watch carefully, you dont want them to brown.", "Remove and cool on a rack.", "Store in a tightly covered container for 1 week at room temp or 3 months in the freezer (any longer and they taste stale]." ] |
[Name] Butterscotch Pound Cake [AuthorId] 26268 [AuthorName] susan [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Butterscotch Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1 1/2", "3", "3/4", "4"] [RecipeIngredientParts] ["instant coffee", "water", "butter", "sugar", "self-rising flour", "buttermilk", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 5425.9 [FatContent] 258.7 [SaturatedFatContent] 165.4 [CholesterolContent] 1341.4 [SodiumContent] 6699.4 [CarbohydrateContent] 707.2 [FiberContent] 10.1 [SugarContent] 425.1 [ProteinContent] 75.3 [RecipeServings] nan [RecipeYield] 1 Bundt cake [RecipeInstructions] Melt together in top of a double boiler the morsels, instant coffee, and water. Cream together butter and sugar; blend into the butterscotch mixture. Add flour alternately with the buttermilk to the creamed mixture. Add eggs, one at a time, beating well after each addition. Turn into a well-greased and floured Bundt pan or a tube pan. Bake at 350 degrees for 55-60 minutes. Cool for 15 minutes before removing from pan. |
[Name] British Style Steak Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-14T16:18:00Z [Description] This is a very decent substitute for HP Sauce or London Pub Sauce if you can't find them in stores. Makes a first-class barbecue sauce, also. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grains", "Fruit", "Scottish", "Welsh", "European", "Kid Friendly", "Spicy", "< 60 Mins", "For Large Groups", "Stove Top", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "3", "2", "2", "2", "3", "2", "2", "1", "2", "1/8", "2"] [RecipeIngredientParts] ["raisins", "dried dates", "Worcestershire sauce", "malt vinegar", "spicy brown mustard", "tomato puree", "ketchup", "chili sauce", "corn syrup", "dry sherry", "ground allspice"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 38.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 72.0 [CarbohydrateContent] 9.4 [FiberContent] 0.7 [SugarContent] 6.8 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 2 cups, approximately [RecipeInstructions] Whisk together all ingredients, except browning sauce, until thoroughly mixed. In a saucepan, bring the mixture to a boil and cook for 8 to 10 minutes, stirring constantly. Remove from heat, stir in browning sauce, and cool to lukewarm. Purée the sauce in a food processor fitted with sharp metal blade. Pour into a bottle, cap tightly, and refrigerate. Sauce will last very well (about 3 months] in the fridge. |
[Name] Key Lime Pie [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Key Lime Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "1/2", NA, NA] [RecipeIngredientParts] ["graham cracker crumb crust", "ReaLime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2813.1 [FatContent] 121.0 [SaturatedFatContent] 49.2 [CholesterolContent] 748.2 [SodiumContent] 1676.8 [CarbohydrateContent] 378.1 [FiberContent] 3.1 [SugarContent] 291.5 [ProteinContent] 61.1 [RecipeServings] nan [RecipeYield] 1 8" pie [RecipeInstructions] Preheat oven to 325 deg. In large mixer bowl combine egg yolks with sweetened condensed milk, ReaLime and food coloring, if desired. Pour into prepared pastry shell; bake 30 min. Cool. Chill. Top with whippped cream. Garnish as desired. Refrigerate leftovers. This makes an 8\" pie. For 9 or 10\" pie, double all filling ingredients and bake 40 min. Also works for Lemon pie substituting Lemon juice for ReaLime. |
[Name] Peach Cobbler [AuthorId] 31218 [AuthorName] Jennifer25 Watson [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Peach Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 -2", "1/2 - 1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "milk", "flour", "sugar"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 296.8 [FatContent] 12.9 [SaturatedFatContent] 8.0 [CholesterolContent] 34.8 [SodiumContent] 97.0 [CarbohydrateContent] 43.7 [FiberContent] 1.3 [SugarContent] 29.8 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Put stick of butter in baking pan and melt in the oven. Mix the flour, sugar, and milk together. Put peaches in the baking pan and pour mixture over them. Bake for 1 hour or until done. |
[Name] Chicken, Nice Style [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2002-02-14T16:18:00Z [Description] I found this recipe in the paper and it sounds delicious - have to make some preserved lemons before I can make it though. I love all the ingredients. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, "1/4", "2", "1", "1", "3", "1/4", "1/2", "2", "2", "1", "1 -2", "1", "3/4", "1", NA, "1"] [RecipeIngredientParts] ["chicken", "olive oil", "carrots", "celery rib", "onion", "garlic", "dry white wine", "tomatoes", "green olives", "saffron", "heavy cream", "preserved lemon", "sea salt", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1227.1 [FatContent] 92.9 [SaturatedFatContent] 29.7 [CholesterolContent] 359.7 [SodiumContent] 598.8 [CarbohydrateContent] 16.1 [FiberContent] 4.0 [SugarContent] 6.7 [ProteinContent] 77.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season chicken pieces with salt and pepper. In a large saute pan, heat the olive oil. Add the chicken and brown on all sides about 10 minutes. Add the carrots, celery, onion and garlic and saute until the vegetables are limp but not browned. Add the wine and bring to a boil. Add the chicken stock, tomatoes, olives, coriander seeds and saffron. Bring to a boil. Cover with parchment paper and with the lid and simmer for about 45 minutes. Remove the chiken and set aside in a warm place. Raise the heat, add the lemon juice and scrape the bottom of the pan to loosen the the browned vegetables. Add the cream and preserved lemon slices. Reduce by half or until thickened. Strain if desired (although the little bits taste great] and season with sea salt& pepper. Pour over chicken; scatter the fresh cilantro over the top. Serve immediately. |
[Name] Sticky Chicken [AuthorId] 30945 [AuthorName] gperls [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Sticky Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Cajun", "Weeknight", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", NA, "3", "1", "6 1/2", "1", "3/4", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4", NA, "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["stewing chicken", "all-purpose flour", "onions", "celery", "rich chicken broth", "salt", "fresh sage", "ground sage", "cayenne", "black pepper", "dried thyme leaves", "white pepper", "dried sweet basil leaves", "dried oregano leaves", "rice", "potato", "salt", "white pepper", "onion powder", "garlic powder", "cayenne", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 898.6 [FatContent] 57.1 [SaturatedFatContent] 16.0 [CholesterolContent] 192.4 [SodiumContent] 1825.3 [CarbohydrateContent] 35.1 [FiberContent] 2.7 [SugarContent] 4.9 [ProteinContent] 57.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine seasoning mix ingredients. Genereously sprinkle both sides of the chicken pieces with about 4 t of the seasoning mix. Combine remaining seasoning mix with the flour in a paper or plastic bag. Generously dust each chicken piece with the seasoned flour. Reservce leftover flour to make the roux. In large skillet, heat 1 inch of oil to 230-250. Cook chicken pieces in the hot oil, maintaining the oil's temp to a level just hot enough for the chicken to boil instead of fry. Cook pieces of similar size together to ensure even cooking. Boil with skin side down about 20 min, then on the other side until tender, about 15 min more. Drain on paper towels. Remove skillet from heat and let cool 15 min. Pour the oil into a large glass bowl, leaving the sediment in the pan. Pour 1/2 C of the cooled oil back into the skillet and heat over high heat. Slowly whisk in 3/4 C of the reserved seasoned flour with a long-handled metal whisk; cook until the roux is smooth and medium colored, about 2 to 3 min, whisking constantly (don't let scorch.] Immediately stir in the onions and celery and continue cooking untiil onions are wilted, about 5 min, stirring constantly. Remove from heat. In a 4-qt saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, blending well between each addition. Then add the boiled chicken pieces and the seqasonings. Simmer uncovered over how heat for 1 hour (or longer if the chicken needs further tenderizing], stirring often. Serve immediately over rice or potatoes. |
[Name] Potato Cheese Bake [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Potato Cheese Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2", "1/2"] [RecipeIngredientParts] ["mashed potatoes", "parmesan cheese", "eggs", "sharp cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 321.9 [FatContent] 11.9 [SaturatedFatContent] 6.5 [CholesterolContent] 135.8 [SodiumContent] 948.0 [CarbohydrateContent] 37.7 [FiberContent] 3.1 [SugarContent] 3.5 [ProteinContent] 15.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine potatoes, Parmesan cheese and eggs. Season to taste. Place in greased casserole. Top with cheddar cheese and bake for 25 minutes at 350 degrees. |
[Name] Chocolate Chip Coffee Cake [AuthorId] 24378 [AuthorName] Branwyn [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Chocolate Chip Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Dessert", "Kid Friendly", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/3", "1 3/4", "1", "1", "2", "4", "16", "4", "1/4", "2", "2", "4"] [RecipeIngredientParts] ["white sugar", "brown sugar", "cinnamon", "chocolate chips", "butter", "sugar", "eggs", "sour cream", "flour", "salt", "baking powder", "baking soda", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 706.4 [FatContent] 34.3 [SaturatedFatContent] 20.5 [CholesterolContent] 128.7 [SodiumContent] 478.7 [CarbohydrateContent] 95.6 [FiberContent] 3.0 [SugarContent] 59.3 [ProteinContent] 9.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Grease a tube or bundt pan. Mix white sugar, brown sugar, and cinnamon in a small bowl. Set aside. Cream butter, sugar, eggs, sour cream, and vanilla together until well mixed (about 2 min]. Add flour, salt, baking powder, and baking soda. Beat until well mixed (about 2 min.] Put a small amount of topping and a few chocolate chips in tube pan. Add about 1/3 of batter to make first layer. Sprinkle liberally with topping and add 1/3 of chocolate chips. Continue layering, ending with batter. Bake for 1 hour 15 minutes or until toothpick inserted in center comes out clean. |
[Name] Nestle' Toll House Walnut Pie (Aka Black Cat Pie) [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-14T16:18:00Z [Description] This recipe is adapted from the Nestle' Toll House Heritage Cookbook (1980) and posted at the request of a Zaar member. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/7/picIUJZbn.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19677/wxytQbZSW6rqe9N8AhUP_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/7/f6TH5QMjSJ6aR0NTALqP_20141126_213206-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/7/v0wlWRybSYqMIAek06fU_20141126_212529.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/7/picOLFpN5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/7/picCoITk7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/7/picFfeSRG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/7/picv2e7XQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/7/picUX5W14.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["eggs", "unsifted flour", "sugar", "brown sugar", "butter", "walnuts", "ice cream"] [AggregatedRating] 5.0 [ReviewCount] 64.0 [Calories] 662.0 [FatContent] 47.7 [SaturatedFatContent] 21.5 [CholesterolContent] 107.5 [SodiumContent] 344.0 [CarbohydrateContent] 57.9 [FiberContent] 3.3 [SugarContent] 37.9 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] 1 nine inch pie [RecipeInstructions] Preheat oven to 325 degrees. In a large bowl, beat eggs until foamy, beat in flour, sugar, and brown sugar until well blended. Blend in melted butter. Stir in Nestle' Semi-Sweet Real Chocolate Morsels and walnuts. Pour into pie shell. Bake 1 hour. Serve warm with whipped cream or ice cream, if desired. |
[Name] Lee Lee's Famous Chocolate Sauce for Ice Cream [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2002-02-14T16:18:00Z [Description] Here it is folks! First time ever in print! My Mom's famous hot chocolate sauce for ice cream sundaes. These are ingredients you more than likely always have on hand. Try this once and you will never buy store bought sauce again! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/8/ShTSWHiITlaXkCMyTmht_LLPCS%204%20-%20final%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/8/FJdpQTVVSRaYJlefPTvK_LLPCS%205%20-%20final%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/8/picsuZrku.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/8/pice2E2pK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/8/picAOfEG8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/8/picei2wIs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/8/pic7rgCFY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/8/piccJlt7a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/8/picrmEEtl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/67/8/picFcw5G7.jpg"] [RecipeCategory] Sauces [Keywords] ["Frozen Desserts", "Dessert", "Low Protein", "Healthy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/8", "1 1/2 - 2", "1/4", "1/4"] [RecipeIngredientParts] ["sugar", "salt", "butter", "water", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 163.0 [Calories] 145.7 [FatContent] 4.6 [SaturatedFatContent] 2.7 [CholesterolContent] 11.4 [SodiumContent] 111.4 [CarbohydrateContent] 26.5 [FiberContent] 0.5 [SugarContent] 25.0 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine sugar, cocoa, and salt in small saucepan. Add enough water to make stirable consistency. Add butter to cocoa mixture. Bring to a boil over medium high heat, stirring constantly. Allow to boil for 1 minute, stirring. Remove from heat. Add vanilla. Serve warm over ice cream. Add sliced bananas and chopped walnuts if you really want a treat! |
[Name] Sweet Tart Crust [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Sweet Tart Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["14", "2 1/3", "1", "3", "4 -5", "2"] [RecipeIngredientParts] ["butter", "flour", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2730.4 [FatContent] 172.2 [SaturatedFatContent] 105.5 [CholesterolContent] 805.0 [SodiumContent] 1321.8 [CarbohydrateContent] 261.3 [FiberContent] 7.9 [SugarContent] 38.8 [ProteinContent] 36.6 [RecipeServings] nan [RecipeYield] 1 ten inch tart crust [RecipeInstructions] ["In a food processor, cut the butter into the flour.", "Add the salt and sugar.", "Do not overwork.", "Add the egg yolk and water mixture little by little.", "Process 15-20 seconds.", "Turn the pastry out onto a floured board.", "Blend the pastry by pressing it into a ball and kneading it quickly with the heel of your hand until no lumps remain As with the pastry, work as quickly as possible, and use as little additional flour as possible to avoid toughening the dough Chill the dough at least 20 minutes." ] |
[Name] Italian Eggplant (Aubergine) Tofu Bake [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-02-14T16:18:00Z [Description] I got this from a fellow Chef, Jen in CA. Excellent dish! Makes a super main dish for 4 or a side for 8. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegetable", "Greek", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1", "1/4", "2", "3/4", "1/4", "1", "3", "1"] [RecipeIngredientParts] ["onion", "garlic cloves", "eggplant", "tomato paste", "water", "vegetable bouillon granules", "garlic powder", "tofu", "eggs", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 344.7 [FatContent] 17.9 [SaturatedFatContent] 6.5 [CholesterolContent] 180.6 [SodiumContent] 899.5 [CarbohydrateContent] 24.6 [FiberContent] 7.2 [SugarContent] 12.2 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Saute onion and garlic in oil in a large oven proof skillet over medium heat. Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. While eggplant is simmering mix tofu and eggs. When the eggplant has simmered for 10 minutes, stir in the tofu mixture. Sprinkle with grated parmesan cheese. Bake 35 minutes. |
[Name] Pakistani-Style Lamb Patties [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2002-02-14T16:18:00Z [Description] This recipe comes from The Culinary Institute of America 'The New Professional Chef' 5th edition at the request of a Zaar member. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Fruit", "Meat", "High Protein", "High In...", "Broil/Grill", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "8", "2", "3", "3", "2 -3", "1", "3", NA, NA, "1", "2", "1", "2"] [RecipeIngredientParts] ["onions", "garlic", "lamb", "pine nuts", "eggs", "tahini", "parsley", "salt", "pepper", "ground coriander", "ground cumin", "ground fennel", "ginger"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 354.6 [FatContent] 25.2 [SaturatedFatContent] 7.0 [CholesterolContent] 114.3 [SodiumContent] 115.6 [CarbohydrateContent] 8.9 [FiberContent] 1.4 [SugarContent] 1.1 [ProteinContent] 23.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Saute' the onions in hot oil until they are translucent. Add the garlic and saute' briefly. Remove mixture from the heat. Soak the bread crumbs in water. Squeeze out any excess moisture. Combine the bread crumbs, onion, and garlic. Add the lamb, pine nuts, beaten eggs, tahnini, parsley, salt, pepper, and spices. Mix them together gently but thoroughly. Shape the mixture into patties and chill the patties. Grill or broil the patties to doneness. |
[Name] Magnificent Macaroni Salad [AuthorId] 29241 [AuthorName] Carole Whitmore [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-14T16:18:00Z [Description] This is a wonderful salad that goes great with everything. I'm not particularly fond of elbow macaroni so I experimented with the shells. Don't expect this to last for another meal. It'll be gone before you know it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/68/2/pici9zKad.jpg" [RecipeCategory] Tuna [Keywords] ["Kid Friendly", "Potluck", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", "6", "1/2", "2", "1", "1", "1", "4", "1/2 - 1", "1/4", NA, NA, "1", "1/4"] [RecipeIngredientParts] ["medium pasta shell", "eggs", "celery", "tuna fish", "green pepper", "buttermilk", "mayonnaise", "sugar", "season salt", "crazy salt", "black pepper", "paprika", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 123.0 [FatContent] 5.0 [SaturatedFatContent] 1.6 [CholesterolContent] 186.1 [SodiumContent] 88.7 [CarbohydrateContent] 12.6 [FiberContent] 1.3 [SugarContent] 10.7 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook shells per directions. Remove yolks from hard boiled eggs. Mash egg yolks with buttermilk, mayo, sugar, salt and pepper. This makes the dressing. Drain shells and rinse with cold water. Add onion, celery, tuna fish, green and red pepper to shells. Dice egg whites and add to shells. Pour dressing over shells. Add paprika and parsley. Toss. |
[Name] Butter Bombs [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Butter Bombs recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "4", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["brown sugar", "sugar", "butter", "egg", "milk", "vanilla", "flour", "baking soda", "baking powder", "salt", "cream of tartar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 135.1 [FatContent] 7.6 [SaturatedFatContent] 2.9 [CholesterolContent] 12.2 [SodiumContent] 73.2 [CarbohydrateContent] 15.8 [FiberContent] 0.3 [SugarContent] 9.1 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Preheat oven to 350 F degrees. Cream together brown sugar, sugar,and butter with mixer. Add vegetable oil, egg, milk, and vanilla and mix well. Mix together flour, soda, baking powder, salt, and cream of tartar. Stir flour mixture into creamed mixture. Gently fold in M&M's. Drop by heaping teaspoon onto ungreased cookie sheet. Bake 10- 12 minutes. Cool on cookie sheets for a few minutes before moving to cooling rack. |
[Name] Pineapple Nut dip [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Pineapple Nut dip recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["16", "8", "1/2", "1/2", "3", "1"] [RecipeIngredientParts] ["cream cheese", "crushed pineapple", "pecans", "green pepper", "green onions", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 211.2 [FatContent] 19.8 [SaturatedFatContent] 10.3 [CholesterolContent] 49.9 [SodiumContent] 367.4 [CarbohydrateContent] 5.9 [FiberContent] 0.8 [SugarContent] 3.8 [ProteinContent] 4.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients together in a medium bowl and mix well. Chill for 3 hours or overnight. |
[Name] Cod and Cabbage Stew [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2002-02-14T16:18:00Z [Description] When I saw the original recipe in a gourmet food magazine, I thought "yuk - fish and cabbage!". But, as I reread the ingredients I knew this would be a keeper. I was right, this stew is on my 5 star list! I like a soupier version so I use a 3rd bottle of clam juice, a whole cup of cream snd 1/2 cup of white wine - it's delicious! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/68/5/picnHG5hl.jpg" [RecipeCategory] Stew [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "3", "10", "1/2", "2", NA, NA] [RecipeIngredientParts] ["bacon", "onion", "baking potato", "green cabbage", "boneless skinless cod", "heavy cream", "chives", "salt", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 626.8 [FatContent] 30.9 [SaturatedFatContent] 16.4 [CholesterolContent] 153.8 [SodiumContent] 1079.1 [CarbohydrateContent] 54.9 [FiberContent] 6.2 [SugarContent] 14.8 [ProteinContent] 33.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Fry bacon in a 4 1/2 qt (or larger] sauce pan until crisp. Remove bacon with a slotted spoon and drain on paper towels. Add onion to drippings and sautee until golden. Add clam juice and potato, bring to a boil, reduce heat and simmer until potato is tender. Add cabbage, and simmer 2 minutes. Add fish and simmer until fish turns opaque. Add cream, bacon, chives, salt and white pepper and simmer 1 minute before serving. |
[Name] Rice and Sardines Stir Fry [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-14T16:18:00Z [Description] THIS COMES NOTHING CLOSE TO A REAL STIR FRY, BUT IT'LL SURE SATISFY YOUR CRAVING WITH A DEFINITE ALL AMERICAN TWISTS. FOR AN FLAVOR VARIATION TRY ADDING DIFFERENT MEATS LIKE AN SCRAMBLED EGG!!! NOTE: YOU CAN USE ANY COMBINATION OF YOUR FAVORITE VEGEYS. JUST MAKE SURE YOU CHOP THEM UP INTO FAVORABLE BITE SIZED PIECES!! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Vegetable", "Asian", "Spring", "Summer", "Winter", "< 60 Mins", "Stove Top", "Stir Fry", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", NA, "2", NA] [RecipeIngredientParts] ["rice", "zucchini", "onion", "carrot", "broccoli", "chicken bouillon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.4 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 50.3 [CarbohydrateContent] 84.5 [FiberContent] 2.9 [SugarContent] 3.3 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] PREHEAT SKILLET OR WOK AND A POT OF BOILING WATER FOR THE RICE. (JUST FOLLOW THE DIRECTIONS ON THE PACKAGE] WHEN FINISHED BOILING ADD RICE AND CHICKEN FLAVORING. WHILE SKILLET OR WOK IS WARMING UP SLICE ALL VEGEYS INTO 1/4 TO 1/2 INCH HALF MOONS (I FIND THAT MEASUREMENT TO BE THE PERFECT BITE FOR A STIR FRY]. FOR THE BROCCOLI JUST CUT IT APART. PLACE AS MUCH OIL AS YOU NEED FOR THE STIR FRY INTO THE SKILLET OR WOK AND PUT ALL YOUR VEGEYS INTO IT AND BEGIN TO STIR FRY THEM. WHEN RICE IS DONE AND NICE AND FLUFFY ADD SARDINES (MAKE SURE YOU CHOP THEM UP NICE AND FINE BEFORE ADDING]. STIR FRY ALL INGREDIENTS TOGETHER FOR A COUPLE OF SECONDS AND TRY IT WITH A LITTLE SOY SAUCE. NOTE: MAY NOT BE THE REAL THING, BUT ABSOLUTLY DELICIOUS NEVER THE LESS! FOR MORE FLAVOR IMPACT OF SARDINES, ADD LESS RICE OR ANOTHER CAN OF SARDINES. |
[Name] Turmeric Lemon Chicken [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT20M [PrepTime] PT8H [TotalTime] PT8H20M [DatePublished] 2002-02-14T16:18:00Z [Description] Great lemon flavored chicken recipe. Serve with the onions for more flavor. A bit tart and very tender. 8 hours is marinade time. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Broil/Grill", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "3 -4", "1", NA] [RecipeIngredientParts] ["chicken", "lemon juice", "ground turmeric", "garlic cloves", "onion"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 277.5 [FatContent] 17.3 [SaturatedFatContent] 5.0 [CholesterolContent] 85.0 [SodiumContent] 82.1 [CarbohydrateContent] 8.8 [FiberContent] 1.0 [SugarContent] 3.2 [ProteinContent] 21.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine lemon juice, turmeric, garlic and onion in a large bowl. Add chicken, turning to coat with marinade. Marinade in fridge for 8 hours or overnight, turning occasionally of marinade doesn't cover chicken. Remove chicken from marinade. Sprinkle lightly with salt and pepper. Grill or broil chicken and onions until done, turning once. Serve topped with onions. |
[Name] Smoky Beans [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-02-14T16:18:00Z [Description] Everytime a get together is planned, guess what I get asked to bring (AGAIN!)? This is a great dish for potlucks - feeds a crowd. Adapted from one of the first Taste of Home magazines. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/68/8/picX296Nf.jpg" [RecipeCategory] Beans [Keywords] ["Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "2", "1", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["bacon", "onion", "kidney beans", "butter beans", "brown sugar", "catsup", "white vinegar", "garlic powder", "dry mustard"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 245.6 [FatContent] 11.4 [SaturatedFatContent] 3.8 [CholesterolContent] 20.0 [SodiumContent] 672.6 [CarbohydrateContent] 28.6 [FiberContent] 4.7 [SugarContent] 13.7 [ProteinContent] 9.1 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] In frying pan, cook bacon until crisp, drain, reserving one tablespoon of drippings. Set bacon aside. In drippings, saute onion until tender. In a large bowl, combine all beans, sausage, bacon& onion. Combine remaining ingredients and add to bean mixture, mixing well. Pour into large baking dish. Bake uncovered at 350 degrees for 50 minutes. |
[Name] Chinese Pepper Steak [AuthorId] 27395 [AuthorName] Manda [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-14T16:18:00Z [Description] Great pepper steak recipe with simple ingredients. My dad loves this...says it is better than any he has ever had in restaurants. Good served with egg rolls on the side. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "Meat", "Chinese", "Asian", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "2", "1", "1", "1", "3/4", "1/2", "2", "6", "1", "1/4", NA] [RecipeIngredientParts] ["boneless beef chuck", "olive oil", "garlic", "diced tomatoes", "green pepper", "water", "onion", "celery", "cornstarch", "soy sauce", "Worcestershire sauce", "black pepper", "cooked rice"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 541.5 [FatContent] 24.6 [SaturatedFatContent] 6.6 [CholesterolContent] 171.7 [SodiumContent] 1894.3 [CarbohydrateContent] 18.0 [FiberContent] 3.0 [SugarContent] 7.1 [ProteinContent] 60.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut meat across grain into 1/2-inch thick slices, then slice again in lengthwise pieces. Brown meat in oil in large skillet or Dutch oven. Add garlic, tomatoes, and 1 cup water to browned meat. Cover and simmer 45 minutes, or until meat is tender. Add green pepper strips, onions, and celery. Cover and cook 15 minutes longer. In small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth. Stir into meat mixture with remaining ingredients, except rice. Cook, stirring, until slightly thickened. Serve over rice. |
[Name] crab Meat Imperial [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this crab Meat Imperial recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 -2", "1", "2", "1/2", "1/2", "1/2", "1/2", "1/2", "2", "1/2", "1/4 - 1/2", NA, NA] [RecipeIngredientParts] ["butter", "all-purpose flour", "milk", "celery", "mushroom", "parsley", "green onion", "pimiento", "lump crabmeat", "Worcestershire sauce", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1728.7 [FatContent] 107.6 [SaturatedFatContent] 64.8 [CholesterolContent] 622.5 [SodiumContent] 2544.9 [CarbohydrateContent] 70.2 [FiberContent] 4.3 [SugarContent] 3.2 [ProteinContent] 118.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in skillet over low heat. Add flour and whisk together to make a roux. Cook roux, whisking constantly over low heat until golden brown. Add milk, whisking constantly, until well blended. Add celery and mushrooms, parsley, green onions and pimentos. Cook until vegetables are translucent, then carefully fold-in crab meat, being careful not to break it up too much. Add Worcestershire sauce, hot sauce, salt and pepper, to taste. Pour mixture into individual baking dishes and top with bread crumbs. Bake at 350-degrees until bread crumbs are golden brown and mixture is heated through. |
[Name] Preserved Lemons [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT720H [PrepTime] PT10M [TotalTime] PT720H10M [DatePublished] 2002-02-14T16:18:00Z [Description] I found this on the internet per recipe request. It looks so interesting I'm going to make these soon. Let me know if you do first. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/69/1/picKvN0d3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/69/1/picT5Rcl9.jpg"] [RecipeCategory] Fruit [Keywords] ["Moroccan", "African", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["5", "1/4", "1", "3", "5 -6", "3 -4", "1", NA] [RecipeIngredientParts] ["lemons", "salt", "cinnamon stick", "cloves", "black peppercorns", "bay leaf", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 16.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5659.8 [CarbohydrateContent] 5.4 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 5 preserved lemons [RecipeInstructions] Quarter each lemon from top to 1/2 inch from bottom. Sprinkle with salt on exposed flesh and reshape fruit. Place 1 T of salt in the bottom of a sterilized one pint mason jar. Pack in the lemons, pushing down with addition and layering remaining salt and spices along the way. Press lemons down to release their juices. Add FRESH lemon juice to cover lemons if needed, leaving some head space. Top with a sterile lid, and shake jar well. Shake jar once every day, for 30 days, and then you're ready to use. Note---if you see a\"lacy\" white substance clinging to the lemon's don't worry, it's not harmful. You need to rinse your lemons anyway before using to remove the salty brine. |
[Name] Parkin [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT35M [TotalTime] PT1H20M [DatePublished] 2002-02-14T16:18:00Z [Description] Traditionally from the North of England, this delightful cake tastes quite different than most other traditional British dessert cakes that you might have tried. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Scottish", "European", "Healthy", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1", "1", "1/3", "1/2", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "ground ginger", "sugar", "old fashioned oats", "milk", "unsalted butter", "margarine", "honey", "molasses"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 415.9 [FatContent] 9.8 [SaturatedFatContent] 5.7 [CholesterolContent] 24.6 [SodiumContent] 116.6 [CarbohydrateContent] 78.3 [FiberContent] 1.9 [SugarContent] 41.8 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] 1 yummy cake [RecipeInstructions] Soak oats in milk for ½ hour. Mix together the flour, baking powder, ground ginger, and sugar. Melt butter/margarine and add molasses and honey mixture. Combine wet ingredients and add to dry. Pour into a 9\" x 11\" pan. Bake at 325F for 45 minutes or until it starts to come away from the sides of the pan. |
[Name] Low-Fat Chocolate Raspberry Trifle [AuthorId] 28442 [AuthorName] Terri F. [CookTime] nan [PrepTime] PT4H15M [TotalTime] PT4H15M [DatePublished] 2002-02-14T16:18:00Z [Description] Here's a yummy dessert that won't hurt your waistline... and it's pretty enough for company! Prep time includes chilling time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/69/3/picITukyT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/69/3/picL0jkq5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/69/3/picuOvnZM.jpg"] [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Weeknight"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "1", "1"] [RecipeIngredientParts] ["fat-free chocolate pudding", "skim milk", "fresh raspberries"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 338.3 [FatContent] 3.9 [SaturatedFatContent] 2.1 [CholesterolContent] 9.3 [SodiumContent] 484.6 [CarbohydrateContent] 67.1 [FiberContent] 2.5 [SugarContent] 32.8 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make pudding according to package directions, using skim milk, and set aside. Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish. Cut or tear angel food cake into 2 inch chunks. Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding. Top with 1/3 of remaining raspberries. Spoon 1/3 of whipped topping onto raspberries and cake. Repeat layers two more times. Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer. Garnish with dollop of pudding and reserved raspberries. Refrigerate 4 hours for best flavor. |
[Name] Curry Dip [AuthorId] 26268 [AuthorName] susan [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-14T16:18:00Z [Description] Great dip for raw vegetables. Quick and easy to make for party. Just need time for the flavors to meld. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1/2", "1/2", "1/4", "3"] [RecipeIngredientParts] ["mayonnaise", "curry powder", "onions", "dry mustard", "salt", "pepper", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 18.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 782.2 [CarbohydrateContent] 3.2 [FiberContent] 1.3 [SugarContent] 0.7 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Combine all ingredients. Add more curry powder if desired. Chill at least 2 hours. Good with raw vegetables. |
[Name] Hot Hamburger Dip-Crock Pot [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Hot Hamburger Dip-Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "3/4", "6", "1", "1/2 - 1", "1"] [RecipeIngredientParts] ["ground sausage", "cream cheese", "garlic powder", "Rotel Tomatoes", "dried oregano", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 367.6 [FatContent] 27.9 [SaturatedFatContent] 9.7 [CholesterolContent] 78.4 [SodiumContent] 909.1 [CarbohydrateContent] 10.2 [FiberContent] 3.0 [SugarContent] 1.3 [ProteinContent] 19.2 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Fry the burger and sausage together, drain fat. Add this along with the remaining ingredients in a crock pot and stir to mix. Put on high for 30 minutes to melt the cheese, and then cook on low for 1 hour. Serve with tortilla chips. |
[Name] Apple Cream Cake [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Apple Cream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "3", "1/2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["eggs", "water", "tart apples", "walnuts", "sugar", "cinnamon", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 388.7 [FatContent] 22.8 [SaturatedFatContent] 6.8 [CholesterolContent] 80.9 [SodiumContent] 305.4 [CarbohydrateContent] 43.2 [FiberContent] 1.6 [SugarContent] 26.1 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 1 13x9 pan [RecipeInstructions] Prepare cake batter according to package direction; pour into a greased 13x9x2\" pan. Combine apples,walnuts,sugar and cinnamon; spoon over batter. Pour whipping cream over the top. Bake in a 350 degree oven for about an hour or until toothpick inserted near the center comes out clean. Serve with whipped cream or ice cream if desired. |
[Name] Crispy Cabbage and Chicken Wraps [AuthorId] 29920 [AuthorName] crawfish pie [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Crispy Cabbage and Chicken Wraps recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", NA, NA, NA] [RecipeIngredientParts] ["chicken breast", "fat-free mayonnaise", "salt", "pepper", "tortilla"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 230.8 [FatContent] 11.0 [SaturatedFatContent] 3.1 [CholesterolContent] 73.8 [SodiumContent] 181.9 [CarbohydrateContent] 7.8 [FiberContent] 2.9 [SugarContent] 4.9 [ProteinContent] 25.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook chicken till juices run clear (about 20 minutes]. Add cloeslaw mix. Reduce heat to med. ,coverand cook till cabbage wilts. Add seasons to tastes. Remove from heat and add mayo. (I recomend allowing chicken to cool a little before adding mayo.] Spoon on warm tortillas. |
[Name] Texas Soup [AuthorId] 24378 [AuthorName] Branwyn [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-14T16:18:00Z [Description] This is a really easy soup that goes together quick. You can add heat by using a Bloody Mary mix with habanero in it. This freezes well if you use a sturdy pasta. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["32", "2", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["water", "Rotel tomatoes & chilies", "corn", "lean ground beef", "onion", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 133.2 [FatContent] 4.0 [SaturatedFatContent] 1.6 [CholesterolContent] 24.6 [SodiumContent] 170.1 [CarbohydrateContent] 13.8 [FiberContent] 0.6 [SugarContent] 0.7 [ProteinContent] 9.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Bring Bloody Mary mix, water, tomatoes and green chilies, vegetable soup mix, and corn to a simmer in a large stockpot. Brown ground beef and onion in a skillet until no pink remains in the beef. Add ground beef to mixture in stockpot and let simmer 1/2 hour to 1 hour. Add pasta in last 10-15 minutes of cooktime. |
[Name] Custard Tarts [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Custard Tarts recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "3/4"] [RecipeIngredientParts] ["puff pastry", "custard", "vanilla", "eggs", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.4 [FatContent] 15.2 [SaturatedFatContent] 3.9 [CholesterolContent] 35.2 [SodiumContent] 105.9 [CarbohydrateContent] 19.0 [FiberContent] 0.6 [SugarContent] 2.2 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 12 tarts [RecipeInstructions] Preheat oven to 375F degrees. Roll pastry out to 12x16 inches. Using a plain pastry cutter, cut out 12 4in circles and use to line a muffin tin. In a jug, beat together the custard, vanilla and eggs, and then pour the mixture into the pastry cases. Bake for 35- 40 minutes, then allow to cool completely in the tin. Preheat the grill to high. Dust tarts with the icing sugar and pop under the griller for 5 minutes, until the sugar is caramelized and lightly charred. |
[Name] Baked Rice [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-14T16:18:00Z [Description] I needed a side dish that would serve 30 people without any last minute fuss. My friend,Pat, gave me this, one of her favorite party recipes. The recipe serves 4 but is easily adjusted. Don't wait for a party to serve this dish [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Protein", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "4", "1", "2", "2", "1", NA] [RecipeIngredientParts] ["onion", "butter", "Uncle Ben's converted brand rice", "chicken bouillon cubes", "beef bouillon cubes", "boiling water", "mushroom pieces"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 216.7 [FatContent] 12.2 [SaturatedFatContent] 7.4 [CholesterolContent] 30.8 [SodiumContent] 461.3 [CarbohydrateContent] 23.6 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Saute onions in butter until golden. Dissolve bouillon cubes in boiling water. Combine onions (undrained], bouillon, rice, mushroom pieces, salt and pepper in a 1 1/2 qt baking dish. Bake uncovered 1 hour. |
[Name] Pepperoni Bites [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Pepperoni Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3/4", "2", "1", "1/3", "1", "1", "1/2", "1", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["mozzarella cheese", "milk", "parmesan cheese", "tomato sauce", "tomatoes", "onion", "basil", "sugar", "oregano", "garlic", "pepper"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 144.9 [FatContent] 7.8 [SaturatedFatContent] 2.8 [CholesterolContent] 12.4 [SodiumContent] 477.0 [CarbohydrateContent] 13.4 [FiberContent] 0.8 [SugarContent] 3.2 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 20 snacks [RecipeInstructions] Make sauce first by combining all sauce items and bringing to a boil. Reduce heat, cover and simmer for about 10 minutes. Let cool slightly before adding to recipe. Freeze left over sauce for future use. FOR FILLING--------------. Combine mozzarella, pepperoni, and pizza sauce, and set aside. Separate biscuits, then flatten each biscuit to about a 3 inch diameter circle. Put 1 rounded tablespoon filling in the center of each circle, and bring edges of dough together. Pinch edges to seal. Place seam side down on greased baking sheets. Brush with milk and sprinkle with parmesan cheese. Bake in 350 F oven for 12 to 15 minutes until golden brown. Serve warm. |
[Name] Kourabiedes (Greek Cookies) [AuthorId] 17832 [AuthorName] Skip Weiss [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2002-02-14T16:18:00Z [Description] This came from my Grandfather who was Greek. These cookies are a tradition amoung Greek people and are served as a good luck token, at weddings, Baptisms, and other celebrations [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Greek", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "4", NA] [RecipeIngredientParts] ["sweet butter", "powdered sugar", "powdered sugar", "anisette", "flour", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 153.2 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 24.3 [SodiumContent] 1.5 [CarbohydrateContent] 19.9 [FiberContent] 0.3 [SugarContent] 11.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Melt butter over medium heat, bring to a boil and stir occasionally. Remove and allow to stand until foam forms on top. Remove foam with spoon and gently pour into a bowl leaving sediment in pot. Place bowl in refrigerator until butter is firm, but not hard. then beat until very light and creamy add 1 cup sugar, egg yolk and anisette. Continue to beat, add flour 1 cup at a time working last cup by hand. Dough should be soft but not sticky if needed add the extra flour a little at a time. Form into 1\" balls and place on ungreased cookie sheet. Bake for 15-20 minutes at 350F degrees. Cookies will be set but not brown. Sift half of the powdered sugar on a large sheet of waxed paper. Place warm cookie on sugar and sift rest of powdered sugar on top and sides. Cool thoroughly before serving. |
[Name] Thick and Hearty 3 Veggie Soup [AuthorId] 31037 [AuthorName] Molly from South Af [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Thick and Hearty 3 Veggie Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Winter", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "1/2", "1/2", "1"] [RecipeIngredientParts] ["potatoes", "carrots", "mixed herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 54.8 [CarbohydrateContent] 72.1 [FiberContent] 11.6 [SugarContent] 10.9 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dice up Butternut and Potatoes. Grate Carrots and cook all veggies together until soft and tender. Mash Veggies with a bit of margarine or butter along with mixed herbs. Mix both of the 1/2 packet soups together and cook as directed on packets to form the base of the soup. Add mashed Veggies to soup base, stir and leave to simmer for approximately 10min. Serve with fresh hot bread of your choice. |
[Name] Chicken Fingers With Honey Dijon Mustard [AuthorId] 29361 [AuthorName] Paulette [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-14T16:18:00Z [Description] Recipe is easily doubled. Makes a great finger food at any get together, or for a meal. You can make them mild or spicy hot. Serve with the suggested sauce, BBQ sauce, or gravy. Also good served the next day in a salad - that is if you have any left over! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/4", "3/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "all-purpose flour", "salt", "pepper", "milk", "honey", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 599.3 [FatContent] 40.1 [SaturatedFatContent] 5.9 [CholesterolContent] 54.6 [SodiumContent] 419.3 [CarbohydrateContent] 41.2 [FiberContent] 1.0 [SugarContent] 23.3 [ProteinContent] 20.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients for honey mustard a day ahead, so flavors have time to blend Cut chicken into strips. Mix flour,salt& pepper, (or your favorite chicken spice] in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper. Heat 1/4 cup of oil in large heavy skillet over medium heat. Divide chicken into batches and fry first batch for about 3 minutes on each side or until golden brown& crispy Continue with next batch, adding 1/4 cup oil as needed. Drain on paper towels. Serve with sauce. |
[Name] Pickled Beets [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Pickled Beets recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "3 1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["beets", "water", "cider vinegar", "cinnamon sticks", "sugar", "whole allspice", "salt"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 437.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 657.8 [CarbohydrateContent] 102.0 [FiberContent] 6.9 [SugarContent] 94.2 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] To cook fresh beets, cut tops off, leaving 2\" of stems and the tap roots. Wash and cover with water. Boil till tender. Drain and cool. Slip skins off. Set aside. Combine remaining ingredients and simmer 15 minute. Pack beets into jars; pour hot syrup over beets, leaving 1/2\" headspace. Screw on lids. Process 25 minute in hot water bath or steam canner. |
[Name] Middle Eastern Macaroni 'N Garbanzos [AuthorId] 27395 [AuthorName] Manda [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-14T16:18:00Z [Description] This is a healthy, flavorful, vegetarian dish. Great served with a salad and some crusty french bread, or alone for a nice, hearty lunch. Very filling, too. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "2", "1", "1", "2 -3", "1", "3/4", "3/4", "1/4", "1/4", "1", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["corkscrew macaroni", "elbow macaroni", "olive oil", "margarine", "butter", "onion", "garlic", "salt", "ground cumin", "ground coriander", "ground allspice", "black pepper", "tomatoes", "garbanzo beans", "green pepper", "fresh parsley leaves", "parsley sprig"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 367.4 [FatContent] 5.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 634.5 [CarbohydrateContent] 67.8 [FiberContent] 7.4 [SugarContent] 5.9 [ProteinContent] 12.7 [RecipeServings] 6.0 [RecipeYield] 8 cups [RecipeInstructions] In large saucepot, cook pasta according to package directions. Meanwhile, in nonstick skillet, heat olive oil and margarine or butter over medium heat until hot and melted. Add onion and green pepper and cook 15 min. or until tender, stirring occasionally. Stir in garlic, salt, cumin, coriander, allspice, and black pepper and cook 1 min. Add tomatoes and garbanzo beans; heat to boiling over medium-high heat. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally. Drain pasta; return to saucepot. Toss garbanzo mixture with pasta and heat through. Mix in parsley. Garnish with additional parsley to serve, if desired. |
[Name] Barbecued Ribs [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Barbecued Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "2", "2", "1", "2", "2", "1", "2", NA, NA] [RecipeIngredientParts] ["onion", "garlic", "ketchup", "red wine vinegar", "mustard", "clear honey", "light brown sugar", "Worcestershire sauce", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1087.8 [FatContent] 86.7 [SaturatedFatContent] 26.6 [CholesterolContent] 272.6 [SodiumContent] 629.1 [CarbohydrateContent] 20.9 [FiberContent] 0.6 [SugarContent] 18.2 [ProteinContent] 53.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F degrees. Place pork ribs in a large shallow roasting tin and bake for 20 minutes. Meanwhile, mix together in a saucepan the onion, garlic, ketchup, orange juice, vinegar, mustard, honey, brown sugar, Worcestershire sauce, oil and seasoning. Bring to boil and simmer for about 5 minutes. Remove the ribs from the oven and reduce temperature to 350F degrees. Spoon over half the sauce, covering the ribs well and bake for 20 minutes. Turn them over, baste with the remaining sauce and cook for a further 25 minutes. Sprinkle the ribs with the parsley and serve. |
[Name] Chicken in Potato Baskets [AuthorId] 29920 [AuthorName] crawfish pie [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-14T16:18:00Z [Description] I got this recipe from A Taste of Home magazine.It is Helen Lamison's from Carnige,Pennsylvania Grand Prize recipe.We love to eat this and maybe you will to!!!! [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4 1/2", "6", "1 1/2", "1/4", "1/2", "1/4", "1/4", "2", "1", "1/2", "2", "3", "1"] [RecipeIngredientParts] ["frozen hash brown potatoes", "butter", "margarine", "salt", "pepper", "onion", "butter", "margarine", "all-purpose flour", "chicken bouillon granules", "Worcestershire sauce", "dried basil", "milk", "chicken"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 396.6 [FatContent] 23.4 [SaturatedFatContent] 14.3 [CholesterolContent] 62.3 [SodiumContent] 952.8 [CarbohydrateContent] 40.7 [FiberContent] 3.6 [SugarContent] 2.1 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine the potatoes,butter,salt and pepper. Press into six greased 10 oz custard cups;set aside (I used a small casserole dish]. In a small saucepan,saute onion in butter. Add the flour,bouillion,worcestershire and basil. Stir in the milk. Bring to a boil;cook and stir for 2 minutes or till thickened. Add chicken and peas. Spoon into prepared crusts. Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown. |
[Name] Golden Pork and Apricot Casserole [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Golden Pork and Apricot Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1", "1", "2/3", "2", NA] [RecipeIngredientParts] ["onion", "curry powder", "flour", "coarse grain mustard"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 377.1 [FatContent] 21.1 [SaturatedFatContent] 7.7 [CholesterolContent] 70.6 [SodiumContent] 147.2 [CarbohydrateContent] 26.5 [FiberContent] 3.2 [SugarContent] 13.8 [ProteinContent] 21.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from pork chops. Cook without any added fat in a large, heavy or non stick pan until lightly browned. Add the onion and capsicums to the pan and stir over moderate heat for 5 minutes. Stir in curry powder and the flour. Add the stock, stirring, then add the apricots and mustard. Cover and simmer for 25- 30 minutes, until tender. Adjust the seasoning and serve hot. Nice with rice or mashed potatoes. (Can substitute lamb chops instead of pork]. |
[Name] Grilled Cauliflower [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-02-14T16:18:00Z [Description] I actually won a cash prize in our local paper for this recipe. My husband and I will eat the whole thing ourselves - make several if you're having guests. If someone you love doesn't care for cauliflower, this may be the ticket! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/0/picAW8UYU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/0/picLGETD8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/0/picndc837.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/0/aodLbuuBQPKhQc6aNNsu_20171216_180127.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/0/8CupvyaTUCI9Ubayuxno_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/0/pic5IBajY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/0/picNPgiyc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/0/picCX1Cju.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/0/pic2VNJM7.jpg" ] [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4 - 1/2", "1 1/2", "1/4"] [RecipeIngredientParts] ["cauliflower", "butter", "seasoning salt", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 141.0 [Calories] 165.4 [FatContent] 13.7 [SaturatedFatContent] 8.5 [CholesterolContent] 36.0 [SodiumContent] 241.0 [CarbohydrateContent] 7.6 [FiberContent] 2.9 [SugarContent] 2.9 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove stem& leaves from cauliflower. Wash& pat dry. Spread the butter over the cauliflower. Sprinkle with seasoned salt& cheese. Wrap head of cauliflower in heavy duty aluminum foil. Grill over medium heat about 40 minutes or until desired tenderness (test with toothpick]. |
[Name] Ricotta-Lemon Muffins [AuthorId] 26234 [AuthorName] nancyal [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-14T16:18:00Z [Description] Make and share this Ricotta-Lemon Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "4", "1", "2", "1", "6", "1", "1", "2", "3/4"] [RecipeIngredientParts] ["ricotta cheese", "egg", "milk", "butter", "lemon, zest of", "vanilla extract", "lemon juice", "sugar", "unbleached flour", "whole wheat pastry flour", "baking powder", "salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 181.4 [FatContent] 7.6 [SaturatedFatContent] 4.5 [CholesterolContent] 39.7 [SodiumContent] 262.0 [CarbohydrateContent] 23.1 [FiberContent] 1.6 [SugarContent] 6.6 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 375 degrees. Lightly oil or spray 12 2-inch muffin cups. In a medium size bowl, combine ricotta, egg, milk, butter, vanilla, lemon zest, lemon juice, and sugar. Beat until well blended. In a second medium size bowl, sift together the flours, baking powder, and salt. Make a well in the center and pour in the wet mixture. Mix from the bottom of the bowl with just a few strokes until thoroughly combined (don't overmix]. Use a 1/3c measure with a handle or 2 soup spoons to scoop batter from the bowl to the muffin cups. Fill 3/4 full. Bake in the center of the oven for 20-25 minutes, or untilo a toothpick comes out clean. Remove from oven and cool in pan 10 minutes. Eat hot or warm or at room temperature. Note:To make these even higher in protein, you may substitute a good protein powder for 1/2c of the flour. If you cannot find the whole wheat pastry flour, you may use all unbleached flour. |
[Name] Shrimp Delight [AuthorId] 30404 [AuthorName] Vivien Shea [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-14T16:18:00Z [Description] This is an impressive appetizer. It not only looks great when you use a mold, but, it taste delicious. It's so easy to make and will be a hit at any party! [Images] character(0) [RecipeCategory] Spreads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "1 1/4", "1"] [RecipeIngredientParts] ["unflavored gelatin", "cream cheese", "shrimp", "green onions", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1098.0 [FatContent] 95.9 [SaturatedFatContent] 48.1 [CholesterolContent] 249.9 [SodiumContent] 2890.1 [CarbohydrateContent] 38.8 [FiberContent] 3.2 [SugarContent] 14.6 [ProteinContent] 26.6 [RecipeServings] nan [RecipeYield] 1 mold [RecipeInstructions] In a small saucepan bring cream of mushroom soup and unflavored gelatin to a boil. Add cream cheese and stir until smooth, some small lumps may remain. Remove from heat and add shrimp, green onions and mayonnaise. Stir until well blended. Pour into mold and refrigerate overnight. Unmold and serve with crackers. |
[Name] Blackberry Cobbler [AuthorId] 27378 [AuthorName] Lane5928 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-14T16:18:00Z [Description] I loved my grandmother's blackberry cobbler. Unfortunately, I never had the opportunity to get her recipe. This is a recipe I got from Southern Living Magazine and modified to my taste. It is wonderful! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/dzHxGVTSR6mqxgub0d1J_april posts-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/g5KSAEiQT5GeiNVuypg1_20200726_183022.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/picVD3mXs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/s4qnG0UQFq3UgL0F0Qdg_20200726_183031.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/0dhjj02eTgqLeJ97Ocza_april posts-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/0VTBT4weTXumF1QG4xt6_april posts-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/Djkj8qCQLW5BQZ8C3teA_IMG_20180824_173220945.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/4fqVHxBSL6E1AJSpIitn_IMG_20180824_173220945.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/28CSpYcYTdWxCr1rXYDb_IMG_20180113_134331.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19713/YfatC5GJRf6rCIu1bzib_IMG_20180113_134331.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/01480019330.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/picXXB5EE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/picVEbFkD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/picxKj3gL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/3/pic6tM2eR.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1/2", "3 1/2", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "butter", "vanilla extract", "blackberries", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 353.7 [FatContent] 15.9 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 145.9 [CarbohydrateContent] 51.7 [FiberContent] 4.7 [SugarContent] 39.7 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Stir together the sugar, flour, butter and vanilla. Gently stir in blackberries. Spoon blackberry mixture into a lightly greased 11 x 7 baking dish. Cut the piecrust into strips and arrange on top of blackberry mixture. Mix together the egg white and water. Brush the pie crust strips with this egg wash. Sprinkle with sugar. Bake at 425 for 45 minutes, or until crust is golden brown and blackberries are bubbly. |
[Name] Deluxe Veggie Crepes [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-14T16:18:00Z [Description] Great flavor and looks so lovely on the plate. You can easily make these vegan by altering a few ingredients - instead of the crepe use a tortilla, sub the cheddar with soya cheese, use Soy milk insted of Moo milk etc. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["One Dish Meal", "Cheese", "Cauliflower", "Vegetable", "Canadian", "< 60 Mins", "Oven", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "1/4", "1/2", "1", NA, "2", "2", "1", "1", "2", "2", NA, "1", "1", "1", "1/2"] [RecipeIngredientParts] ["All Purpose Dinner Crepes Batter", "butter", "parsley", "sherry wine", "eggs", "carrot", "cauliflower", "butter", "flour", "milk", "cheddar cheese", "mustard powder", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.2 [FatContent] 10.8 [SaturatedFatContent] 6.4 [CholesterolContent] 59.0 [SodiumContent] 177.1 [CarbohydrateContent] 7.3 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 12 Crepes [RecipeInstructions] Melt butter (1/4 cup] in a saucepan, add bread crumbs, stir and cook until light brown Stir in the parsley, salt, pepper, wine, eggs carrots& cauliflower. Fill the crepes, fold over and place side by side in a baking dish. NB You may prepare them up to this point and 20 minutes before serveing place them in a 350F for 15-20 minutes Serve with the cheese sauce SAUCE: Melt 2 tbsp butter in a saucepan over low heat. Stir in the flour to make a roux, add salt& pepper continue cooking& stirring until it is bubbly Remove from heat stir in the milk, slowly, mixing well. Return to heat and bring to a boil. Add cheese, mustard& worcestershire sauce. When cheese is melted and the sauce is smooth serve over the hot crepes. |
[Name] Cinnamon Pudding Cake [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-02-14T16:21:00Z [Description] Make and share this Cinnamon Pudding Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "2", "2", "2 1/2", "1", "1 1/2", "2", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["brown sugar", "butter", "baking powder", "cinnamon", "sugar", "water", "flour", "salt", "butter", "milk"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 3718.4 [FatContent] 57.6 [SaturatedFatContent] 35.2 [CholesterolContent] 156.3 [SodiumContent] 2499.4 [CarbohydrateContent] 783.6 [FiberContent] 9.9 [SugarContent] 571.1 [ProteinContent] 34.5 [RecipeServings] nan [RecipeYield] 1 nine x nine inch pan [RecipeInstructions] Combine brown sugar, cold water, 2 Tablespoons butter in saucepan. Bring to a boil. Cool. Sift flour, baking powder, salt, and cinnamon. Cream the rest of the butter with flour mixture; add milk slowly. Spread in a 9x9\" pan. Pour brown sugar mixture over batter, and sprinkle with chopped nuts. Bake at 350 degrees for 35-40 minutes. Serve warm with Whipped cream. |
[Name] French Toast With Banana Stuffing [AuthorId] 18510 [AuthorName] Meryl [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-14T16:21:00Z [Description] This is amazingly delicious! It tastes really rich, but is lowfat. Make sure you're very hungry - it's really filling! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Fruit", "Healthy", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "8", "1/2", "2", "1", "1", NA, NA, "12", NA] [RecipeIngredientParts] ["bananas", "nonfat milk", "eggs", "vanilla extract", "ground cinnamon", "powdered sugar", "strawberries", "pure maple syrup"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 310.6 [FatContent] 5.5 [SaturatedFatContent] 1.5 [CholesterolContent] 106.4 [SodiumContent] 347.9 [CarbohydrateContent] 58.8 [FiberContent] 8.0 [SugarContent] 21.9 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Lightly oil or spray with nonstick spray, two large nonstick skillets. Top 4 slices of bread with 4 pieces of banana each. Carefully mash the banana onto the bread. Top with the remaining 4 slices of bread. In a glass pie pan, whisk the milk, eggs, vanilla extract and cinnamon together. Dip each \"sandwich,\" one at a time, into the egg mixture and let it sit 45 seconds. Turn over and let it sit another 45 seconds. Heat skillets over medium heat. Add French toast to skillets in batches, and cook until golden on the bottom, about 2 minutes. Turn over until golden on the other side, about 2 more minutes. Place French toast on a baking sheet and bake 8 minutes. Place on serving plates and sift powdered sugar over the top, then top with strawberries. Serve with maple syrup. |
[Name] Cola Ribs [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2002-02-14T16:21:00Z [Description] I know there are a bazillion recipes for ribs available, but my husband is never satisfied unless I make these. Serve with lotsa napkins! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/7/picb7LPvU.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1/3", "1/4", "2", "2", "1/2"] [RecipeIngredientParts] ["onions", "barbecue sauce", "soy sauce", "brown sugar", "garlic cloves", "Worcestershire sauce", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 3126.3 [FatContent] 176.1 [SaturatedFatContent] 62.0 [CholesterolContent] 739.0 [SodiumContent] 6183.3 [CarbohydrateContent] 173.5 [FiberContent] 6.1 [SugarContent] 127.3 [ProteinContent] 212.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine soy sauce, brown sugar, garlic, Worcestershire sauce and black pepper. Rub mixture onto rib pieces. Layer ribs and onions in a Dutch oven and pour cola over all. Cover and bake at 250°F for 4 hours. Remove pan from oven and pour off cola juices. Add BBQ sauce, cover and return to oven for 1 hour more. |
[Name] Frankfurter Kranz (Buttercream Filled Cake) [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-14T16:23:00Z [Description] This recipe is posted by request-please read through recipe as there are some options in flavorings. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/8/QbgHXKhQUaFUrLBTs0O0_Frankfurterkranz.JPG" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "3/4", "3", "1/2", "3/4", "1/3", "2", "1", "1/4", "1", "6", "3/4", "1/2", "1/2", "1 1/4"] [RecipeIngredientParts] ["butter", "granulated sugar", "eggs", "lemon, rind of", "flour", "cornstarch", "baking powder", "butter", "sugar", "hazelnuts", "granulated sugar", "water", "cornstarch", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5544.0 [FatContent] 376.4 [SaturatedFatContent] 185.1 [CholesterolContent] 2583.8 [SodiumContent] 3311.5 [CarbohydrateContent] 495.4 [FiberContent] 19.2 [SugarContent] 358.6 [ProteinContent] 78.1 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350°F. Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in grated lemon rind. Sift flour again with cornstarch and baking powder. Gradually stir in butter-egg mixture until thoroughly blended. Butter and flour a cake ring mold and tap out excess flour. Pour batter into pan. Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick. Cool in pan on a rack. Praline topping or Krokant----------------. Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted. Stir in nuts and pour onto a greased or buttered flat serving plate. When cold and hard, crack praline topping into small pieces. Butter Cream Filling---------------. Over low heat, cook sugar, water and cornstarch, stirring until dissolved. Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer. VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches. If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously. Beat until mixture cools and is smooth. Cool completely. Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts. Cut cake into 3 layers. Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake. Stack layers and spread rest of filling on top and all sides. Sprinkle praline topping or Korant on top and sides of cake. Chill at least 24 hours before serving. |
[Name] Apple Tart Normande [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-14T16:23:00Z [Description] This is being posted in responce to a request. I believe this is from the Martha Stewart Cookbook, but I'm not sure, my mom wrote it out in "my" cookbook. The crust is a separate recipe, Sweet Tart Crust. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/9/pic8YGPE8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/71/9/pictEXVyK.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/3", "1/2", "1", "1/3", "1/4", "3/4", "4", NA] [RecipeIngredientParts] ["tart apples", "sugar", "cinnamon", "egg", "sugar", "flour", "heavy cream", "calvados", "cognac", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 279.5 [FatContent] 12.1 [SaturatedFatContent] 7.2 [CholesterolContent] 76.0 [SodiumContent] 24.3 [CarbohydrateContent] 42.9 [FiberContent] 3.0 [SugarContent] 34.1 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 1 ten inch tart [RecipeInstructions] Preheat the oven to 375F degrees. Prepare the pastry and line the tart pan, line the pastry with aluminum foil and weight it with dried beans or rice or pie weights, bake for 12 minutes Slice the apples into 1/8\" lengthwise slices. Mix the apples with the sugar and cinnamon and arrange in concentric circles in the tart crust Bake for 20 minutes or until the apples begin to color. Cool while preparing the custard. Custard: Beat the egg and sugar until thick and pale yellow. Add the flour and beat until smooth. Add the cream and Calvados and beat until smooth. Pour the mixture over the apples and return to the oven. After 10 minutes, sprinkle the top with confectioners sugar. Continue to bake 15-20 minutes until the custard is set and the top is browned Serve this tart warm. |
[Name] Chili Burritos [AuthorId] 26512 [AuthorName] Denise [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-14T16:27:00Z [Description] Kids love these - minus the onion. Great weekday meal when you're pushed for time and you're not watching calories! Leftover chili is best but canned will do. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Mexican", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "3", "3/4", "2", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["cheddar cheese", "lettuce", "chopped tomato", "onion", "salsa", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 776.9 [FatContent] 72.5 [SaturatedFatContent] 25.1 [CholesterolContent] 85.6 [SodiumContent] 1109.8 [CarbohydrateContent] 17.1 [FiberContent] 3.2 [SugarContent] 7.1 [ProteinContent] 18.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large skillet. Add the burritos and fry on each side until golden brown and crispy. Drain on a paper towel. While burritos are frying, heat the chili on stove or microwave. To serve: Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion. Sprinkle a few jalapenos on top. Finish with a couple tablespoons of salsa and a dollop of sour cream. |
[Name] Ginger's Cheese Ball [AuthorId] 28846 [AuthorName] Caryn [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-14T16:27:00Z [Description] A neighbor served this wonderful cheeseball during a Christmas gathering, and she was kind enough to share her recipe. I had no idea that this cheeseball had pineapple until I saw the recipe. This has a great flavor and texture. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Pineapple", "Cheese", "Tropical Fruits", "Fruit", "Nuts", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "2", "2"] [RecipeIngredientParts] ["cream cheese", "crushed pineapple", "green peppers", "onions", "seasoning salt", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3374.0 [FatContent] 315.5 [SaturatedFatContent] 113.2 [CholesterolContent] 499.0 [SodiumContent] 1348.4 [CarbohydrateContent] 116.5 [FiberContent] 25.2 [SugarContent] 76.5 [ProteinContent] 56.5 [RecipeServings] nan [RecipeYield] 1 cheeseball [RecipeInstructions] Mix all ingredients, witholding 1 cup of the chopped pecans, into a ball. Roll the cheeseball into the remaining pecans. Refrigerate. Serve with crackers. |
[Name] Chalupa [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2002-02-14T17:38:00Z [Description] Make and share this Chalupa recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Spicy", "Weeknight"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 -2", "2", "1", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["garlic", "chili powder", "cumin", "onion", "green chili peppers", "oregano", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 191.7 [FatContent] 12.1 [SaturatedFatContent] 4.2 [CholesterolContent] 51.0 [SodiumContent] 334.7 [CarbohydrateContent] 2.7 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 17.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash and sort beans. Soak beans overnight. Drain soaking liquid. Place all ingredients in large pan. Cover with water, bring to a boil, reduce heat to simmer and cook 4-6 hours or until meat falls apart and is tender. |
[Name] Coconut Easter Eggs [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2002-02-15T07:53:00Z [Description] For a request, this recipe came from a very old Favorite Recipes Press cookbook. How long it takes to make is just a guess. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Kid Friendly", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "8", "2", "1/2", "1 1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["margarine", "cream cheese", "powdered sugar", "salt", "vanilla", "coconut", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 6759.1 [FatContent] 271.6 [SaturatedFatContent] 125.4 [CholesterolContent] 249.5 [SodiumContent] 2944.4 [CarbohydrateContent] 1123.4 [FiberContent] 19.8 [SugarContent] 1072.6 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] 1 batch eggs [RecipeInstructions] Combine all ingredients except chocolate and paraffin. Shape into small eggs. Melt chocolate and paraffin together over very low heat. Dip eggs in chocolate mixture to coat. Place on wax paper lined cookie sheet and set in refrigerator for a few minutes until chocolate hardens. |
[Name] Adam's Ribs [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2002-02-15T07:53:00Z [Description] Different, unusual way to prepare ribs. The soda pop tenderizes the meat. Untried recipe but they sound so good I just had to post them! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/sqix3ezWQvGteHCYaANV_AR%204%20-%20final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/picn1j6pr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/pic7Y8Y1R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/picpVBC0p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/picU2sqoJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/pic8HrFdZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/picBOaLde.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/picQf3i1A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/picZT83mY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/piczI1eoA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/picHi1BYF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/4/picw2TdUi.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", NA, "5", "1", "1", NA] [RecipeIngredientParts] ["country-style pork ribs", "garlic cloves", "liquid smoke", "onion", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 180.0 [Calories] 504.4 [FatContent] 30.3 [SaturatedFatContent] 6.1 [CholesterolContent] 189.4 [SodiumContent] 163.4 [CarbohydrateContent] 4.7 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 50.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place ribs in large stock pot and pour Dr. Pepper over ribs to cover. Add garlic, liquid smoke and onion. Bring to a boil, lower to simmer and cook until ribs are tender. Place ribs in baking pan and pour BBQ sauce over ribs. Bake at 350 degrees for about 30 to 45 minutes. Or they can be put on BBQ grill. |
[Name] Coca-Cola Pork Chops [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-15T07:53:00Z [Description] The Coke tenderizes the meat. Once mixture has simmered down it will make a barbecue like sauce that is sensational and the pork chops will be so tender, they'll practically fall apart. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/5/picUH4UCm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/5/piczWkt2E.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["6 -8", "12 -16", "1", "3", "6", "1", "1", "1"] [RecipeIngredientParts] ["onion", "prepared mustard", "ketchup", "pepper", "mushroom", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 395.4 [FatContent] 18.4 [SaturatedFatContent] 6.0 [CholesterolContent] 137.3 [SodiumContent] 366.2 [CarbohydrateContent] 13.1 [FiberContent] 0.9 [SugarContent] 10.4 [ProteinContent] 42.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the pork chops on both sides and drain. Remove from pan. Slice onions and fry lightly. Remove from pan. Pour Coke and other ingredients in the skillet. Add pork chops and onions back into the skillet. Simmer on low with a lid for 30-45 minutes until liquid is evaporated and a thickened sauce has formed. |
[Name] Possible Pie [AuthorId] 26234 [AuthorName] nancyal [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-15T07:53:00Z [Description] I found this in Veggie Life magazine. It is delicious, and I thought I would share it for those looking for meatless meals for Lent's Fridays. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "5", "1", "5", "1/4", "3", "1", "1/2", "1/2", "1/4", "3", NA] [RecipeIngredientParts] ["frozen chopped spinach", "onion", "reduced-fat monterey jack cheese", "water", "flour", "cornmeal", "salt", "pepper", "nutmeg", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 185.2 [FatContent] 3.7 [SaturatedFatContent] 2.0 [CholesterolContent] 9.4 [SodiumContent] 594.1 [CarbohydrateContent] 20.1 [FiberContent] 5.0 [SugarContent] 9.2 [ProteinContent] 20.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Lightly spray a 2-quart baking dish. (A 12-inch quiche dish,a 7x11, or a 9-inch square baking dish will work]. Wring excess liquid from thawed spinach and crumble it into prepared dish. Sprinkle onion over top. In a food processor or blender, pulse to shred cheese cubes. Layer cheese over onions in the dish. In the same processor, combine evaporated milk, egg whites, water, flour, cornmeal, salt, pepper, and nutmeg, and process until smooth. Pour slowly over mixture in dish. Using a knife, poke through mixture in several places, allowing liquid to seep through spinach evenly. Sprinkle with Parmesan cheese and bake 40-45 minutes, or until top is puffed and brown and a knife inserted in the center comes out clean. Cool 15 minutes before cutting into wedges. |
[Name] Easter Egg [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-15T07:53:00Z [Description] For a request....I haven't tried this recipe. It is from an old Favorite Recipes Press cookbook. Prep time and cooking time are just a guess. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1", "3/4", "1", NA] [RecipeIngredientParts] ["sugar", "light corn syrup", "water", "coconut"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1649.8 [FatContent] 56.0 [SaturatedFatContent] 23.0 [CholesterolContent] 0.0 [SodiumContent] 578.9 [CarbohydrateContent] 290.6 [FiberContent] 11.4 [SugarContent] 228.4 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 2 pounds candy [RecipeInstructions] ["Boil sugar, syrup and water to hard ball stage on candy thermometer.", "While this is cooking, beat egg whites until stiff.", "Pour syrup in a slow stream over beaten egg whites and beat until mixture begins to thicken.", "Add coconut, cherries and nuts.", "Cool slightly and form into egg shapes using confectioner's sugar to keep from sticking to the hands.", "When cold, dip in melted semi-sweet chocolate.", "(I would use a small amount of paraffin melted with the chocolate to help harden it]." ] |
[Name] Orange-Scented Cinnamon Rolls [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT20M [PrepTime] PT4H [TotalTime] PT4H20M [DatePublished] 2002-02-15T07:53:00Z [Description] Sweet rolls that fill your kitchen with the happy scent of orange and cinnamon. Perfect for a weekend with family or friends. Prep time includes rising times. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/8/19728.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/72/8/picVD8NKL.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Fruit", "Healthy", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1/2", "1/3", "2", "1", "1/2", "1/2", "2", "2", NA, NA] [RecipeIngredientParts] ["flour", "salt", "sugar", "unsalted butter", "egg", "skim milk", "sugar", "ground cinnamon", "orange zest", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 179.2 [FatContent] 2.6 [SaturatedFatContent] 1.4 [CholesterolContent] 22.9 [SodiumContent] 109.9 [CarbohydrateContent] 35.1 [FiberContent] 1.1 [SugarContent] 14.0 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine flour, yeast, salt and sugar in container of food processor fitted with steel blade and process 5 seconds. Add 2 tablespoons butter and egg, and pulse a few times, until well combined. With machine running, drizzle most of milk through feed tube. Process just until a dough ball forms. If necessary, add more milk, 1 teaspoon at a time. Knead by hand on a lightly floured surface a minute or two longer, adding more flour or milk as necessary, until dough is smooth and elastic. Butter a bowl and place dough in it, turning to coat. Cover and let rise in warm, draft-free area, about 2 hours. Roll out dough into a 1/2-inch thick rectangle. Brush liberally with melted butter, then spread with a mixture of sugar, cinnamon and orange zest. If desired, add raisins or chopped nuts. Roll up jelly-roll style, then cut into 1- 1 1/2-inch thick slices. Place rolls in a buttered round pan. Place one or two rolls in middle, and work the others out around it, so that all are touching. Cover and let rise until puffy, about 1 hour. While rolls are rising, boil together 1/2 cup sugar and 1/2 cup orange juice until thickened. Just before baking, brush slices lightly with butter, then liberally with this mixture. Bake in a preheated 400-degreee oven until nicely browned, 20- 30 minutes. |
[Name] Awesome Rice Pilaf [AuthorId] 19799 [AuthorName] Mona1397 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-15T07:53:00Z [Description] My family eats alot of this dish.I love cooking this because using the basic ingredients.You can mix and match veggies,spices and broths to suit your tastes or whatever you have on hand at the time.You can also add browned,drained hamburger or leftover chopped meat to make it an easy main dish.Its never failed me yet. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", "3 3/4", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["long-grain rice", "butter", "oleo", "onion", "celery", "broth", "dried parsley", "carrot", "soy sauce", "salt"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 338.8 [FatContent] 8.5 [SaturatedFatContent] 5.1 [CholesterolContent] 20.6 [SodiumContent] 840.5 [CarbohydrateContent] 57.6 [FiberContent] 3.1 [SugarContent] 3.8 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in dutch oven. Add rice,onion,and celery. Cook on medium heat till rice is light brown with a nutty aroma (about 15 minutes] stirring often. Preheat oven to 350 degrees. Add rest of ingredients,almost over season to taste. (if you don't all the flavors seem to get lost and it will come out bland] Bring to boil on medium heat. Turn off heat. cover tightly with foil then put lid on top. (Its important that no steam can escape] Bake for 45 minutes then remove from oven and let rest for 15 minutes. Take lid and foil off,fluff with fork and serve. |
[Name] Enchiladas Acapulco [AuthorId] 28570 [AuthorName] Terri at Momswim [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-15T07:53:00Z [Description] Make and share this Enchiladas Acapulco recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/2", "1", "1/2", "8"] [RecipeIngredientParts] ["hamburger", "tomato sauce", "green pepper", "onion", "Mexican chili beans", "Velveeta Mexican cheese", "6-inch flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 713.2 [FatContent] 30.5 [SaturatedFatContent] 14.2 [CholesterolContent] 120.9 [SodiumContent] 2043.7 [CarbohydrateContent] 64.6 [FiberContent] 7.3 [SugarContent] 11.7 [ProteinContent] 45.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Brown meat.", "Drain.", "Add 1/2 tomato sauce, onion and pepper.", "Cook over meduim heat 5 minutes.", "Add beans and 1/4 lb.", "mexican velveeta cheese.", "Continue cooking until cheese melts.", "Fill each tortilla with 1/4 cup meat mixture.", "Roll up and place seam down in 12X8 greased baking dish.", "Top with remaining meat mixture and tomato sauce.", "Bake at 350 degrees covered for 20 minutes.", "Top with remaining cheese.", "Continue baking uncovered 5-8 minutes until cheese is melted." ] |
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