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[Name] Leona's Spaghetti Sauce [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-15T07:53:00Z [Description] Fast sauce to make, can make it as spicy as you can handle or mild. Add loaf of bread, salad and a glass of wine, makes a truly italian meal. My husband requests this recipe often! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Pork", "Meat", "European", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "10", "1", "3", "2", "1/2", "1", NA] [RecipeIngredientParts] ["bacon", "onions", "garlic", "black olives", "diced tomatoes", "tomato sauce", "anchovy paste"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 283.0 [FatContent] 25.6 [SaturatedFatContent] 8.5 [CholesterolContent] 38.6 [SodiumContent] 474.6 [CarbohydrateContent] 5.8 [FiberContent] 0.7 [SugarContent] 1.8 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fry bacon till almost done, add onions, garlic, anchovy paste if using and chili flakes. Saute till onions are transparent. Then combine all ingrediants in a large pot. Simmer for approx 30 mins to 1 hour. Taste and adjust seasonings, we like ours to be on the spicy side. |
[Name] Mandarin Orange and Sherbet Ring with Ambrosia Filling [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT5M [PrepTime] PT4H [TotalTime] PT4H5M [DatePublished] 2002-02-15T07:53:00Z [Description] Planning a baby or bridal shower, a spring or summer party? This "to die for" combination will have your guests begging for the recipe. You can make it the day before and the jello ring or ambrosia can be served on their own. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Weeknight"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["mandarin oranges", "pineapple chunks", "mandarin oranges", "coconut", "walnuts", "miniature marshmallow", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.8 [FatContent] 18.9 [SaturatedFatContent] 9.0 [CholesterolContent] 10.1 [SodiumContent] 114.6 [CarbohydrateContent] 52.3 [FiberContent] 4.7 [SugarContent] 41.8 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring juice to a boil, add jello and stir until disolved. Add sherbet and stir until melted. Add oranges, then pour into a 1 1/2 qt lightly oiled ring mold. Refrigerate until firm, or overnight. Combine all Ambrosia ingredients and refrigerate 3 hours or overnight. Unmold jello ring, fill center with Ambrosia, spoon the rest around the mold. |
[Name] Cheesy Brunch Roll-Ups [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-15T07:53:00Z [Description] Make and share this Cheesy Brunch Roll-Ups recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "8", "1 1/2", "4", "2", "1", "1/4", "3 -4", "1/2", NA, NA] [RecipeIngredientParts] ["fresh mushrooms", "green onion", "green pepper", "butter", "7-inch flour tortillas", "cheddar cheese", "eggs", "milk", "flour", "garlic powder", "cheddar cheese", "salsa", "avocado"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 493.6 [FatContent] 27.5 [SaturatedFatContent] 14.4 [CholesterolContent] 202.1 [SodiumContent] 741.6 [CarbohydrateContent] 39.0 [FiberContent] 2.6 [SugarContent] 2.5 [ProteinContent] 22.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, cook mushrooms, green onions, and chopped peppers in butter until tender, and drain. Divide mixture evenly among 8 tortillas, spooning mixture into center. Divide the 1 1/2 cups cheese evenly among tortillas. Roll up tortillas, and place seam down in a 2 quart greased baking dish. In a medium bowl combine eggs, milk, flour, garlic powder, and hot pepper sauce. Pour mixture over tortillas in dish. At this point the dish can be covered and chilled for 2 to 24 hours before baking. To bake immediately:Bake in a 350 F. oven for 35 to 40 minutes or until set. Sprinkle the 1/2 cup cheese over the top and let stand for 10 minutes before serving. To bake after chilling: Increase baking time to 45 to 50 minutes. Sprinkle cheese over top and let stand for 10 minutes before serving. Cut into squares to serve. Serve with salsa and/or avocado if you like. |
[Name] s'kat's Easy Cornmeal Crust [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT35M [PrepTime] PT3H [TotalTime] PT3H35M [DatePublished] 2002-02-15T07:53:00Z [Description] Make and share this s'kat's Easy Cornmeal Crust recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Yeast Breads", "Breads", "Lunch/Snacks", "Grains", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2 1/2", "1/2", "1/4", "1/8", "2 -3", "2", "2", "2", "2"] [RecipeIngredientParts] ["water", "sugar", "sea salt", "all-purpose flour", "cornmeal", "olive oil", "olive oil", "parmesan cheese", "garlic", "fresh basil", "fresh thyme", "fresh oregano"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2175.7 [FatContent] 89.8 [SaturatedFatContent] 13.8 [CholesterolContent] 8.8 [SodiumContent] 2517.8 [CarbohydrateContent] 297.3 [FiberContent] 16.2 [SugarContent] 5.7 [ProteinContent] 44.8 [RecipeServings] nan [RecipeYield] 1 pizza [RecipeInstructions] Add yeast and sugar to warm water, and let proof until foamy, about 5 minutes. Add 2 cups of flour, salt, cornmeal and olive oil. Mix well. Gradually add remaining flour and mix until dough becomes smooth and elastic. Place dough in an oiled bowl, turning once to coat. Cover and place in warm, draft-free area until doubled in size, about 1 1/2 hours. Remove dough and punch down. Mix the olive oil, parmesan, garlic and fresh herbs. Using hands, work thoroughly into dough. Re-oil bowl, cover and let rise again until doubled. Remove dough, shape into crust, add desired toppings, and bake in a preheated 500-degree oven for 15 minutes. Reduce heat to 350-degrees and bake 15-20 minutes longer, until crust is evenly browned. Note: this tends to make a thick-crusted pizza. |
[Name] Chicken Liver Pasti (Pâté) [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-15T07:53:00Z [Description] A very tasty appetizer that goes over very well at any party. The liver taste is hidden by the onion and Sherry. A Swedish friend helped me to develop this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/73/5/pic2LtMKM.jpg" [RecipeCategory] Spreads [Keywords] ["Chicken Livers", "Chicken", "Poultry", "Vegetable", "Meat", "Swedish", "Scandinavian", "European", "Very Low Carbs", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["3", "1", "1", "3", "1/4", "3/4", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["water", "chicken liver", "onion", "sherry wine", "onion", "butter", "salt", "black pepper", "ground mace"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 200.0 [FatContent] 16.0 [SaturatedFatContent] 9.5 [CholesterolContent] 193.6 [SodiumContent] 191.5 [CarbohydrateContent] 2.2 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil. The onion used in cooking the chicken livers absorbs and reduces the liver odor. Reduce heat, cover and simmer for 20 minutes. When cooked, drain, remove onions and discard. Cut away any hard muscle portions of the liver and discard. In a food processor or blender, add liver and Sherry and process until smooth. Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well. Remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter. Refrigerate for 1 hour to chill. Serve with thinly sliced brown bread, rye crisp, crackers or chips. Refrigerate any unused portion. |
[Name] Chewy Maple Oat Clusters [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-15T07:53:00Z [Description] Make and share this Chewy Maple Oat Clusters 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/19/73/6/19736.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/73/6/pic994PPs.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Fruit", "Nuts", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/4", "1/4", "1/2", "1/2", "1", "1/4", "1 1/2"] [RecipeIngredientParts] ["old fashioned oats", "peanuts", "sunflower seeds", "raisins", "butter", "pure maple syrup"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 330.7 [FatContent] 10.8 [SaturatedFatContent] 3.2 [CholesterolContent] 10.2 [SodiumContent] 86.8 [CarbohydrateContent] 57.8 [FiberContent] 4.5 [SugarContent] 28.8 [ProteinContent] 5.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 325F degrees. In 13 X 9\" baking pan spread rolled oats. Bake, stirring occasionally, for 20 to 30 mins or until light golden brown. Stir in crisp rice cereal, bran flakes, almonds/nuts and sunflower seeds. Continue baking for 14 to 16 mins or until lightly toasted. Remove from oven; stir in raisins and dried fruit. In small bowl stir together butter and syrup; pour over cereal mixture. Stir to coat well. Continue baking, stirring occasionally, for 45 to 50 minutes or until mixture clumps together and is golden brown. Spread on waxed paper. Cool completely; break into pieces. |
[Name] Chicken, Broccoli & Angel Hair Pasta [AuthorId] 28941 [AuthorName] Teresa Fadley [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-15T07:53:00Z [Description] A very light and delicious recipe for the pasta lovers. Your family will love it and it looks great on a plate. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/73/7/picsskKaF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/73/7/piciAZ2al.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "1/2 - 1", "3", "1", NA, "1 -2", NA] [RecipeIngredientParts] ["chicken breasts", "broccoli", "butter", "garlic", "angel hair pasta", "olive oil", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 964.4 [FatContent] 42.1 [SaturatedFatContent] 19.3 [CholesterolContent] 153.8 [SodiumContent] 352.0 [CarbohydrateContent] 96.9 [FiberContent] 7.7 [SugarContent] 5.7 [ProteinContent] 50.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute' chicken in olive oil for 5-10 minutes or until no longer pink. While this is saute'ing cook your pasta. Set aside. Steam broccoli appox 3 minutes (microwave is fine]. Melt garlic, and butter in pan, then add chicken and broccoli. Stir till coated with butter& garlic. Toss with pasta and sprinkle with parmesan cheese. |
[Name] s'kat's Hearty Whole Wheat Crust [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2002-02-15T07:53:00Z [Description] Make and share this s'kat's Hearty Whole Wheat Crust recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Yeast Breads", "Breads", "Lunch/Snacks", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "2", "1/2", "3/4", "2", "1 1/2", "1/8", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "water", "water", "all-purpose flour", "all-purpose flour", "whole wheat flour", "sea salt", "olive oil", "cornmeal", "olive oil", "garlic", "parmesan cheese", "fresh basil", "fresh thyme", "fresh oregano"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1167.8 [FatContent] 42.3 [SaturatedFatContent] 7.2 [CholesterolContent] 8.8 [SodiumContent] 1915.5 [CarbohydrateContent] 169.8 [FiberContent] 14.4 [SugarContent] 5.1 [ProteinContent] 30.8 [RecipeServings] nan [RecipeYield] 1 pizza dough [RecipeInstructions] Stir yeast and sugar into warm water and let proof until foamy. Mix flours and salt in separate bowl. Create a well in the center: add yeast mixture and mix until dough begins pulling away from side of bowl. Add oil. If dough sticks to side of bowl, add more flour, one tablespoon at a time, until dough leaves side of bowl but is still soft. Place dough in oiled bowl, turning once to coat. Cover and let rest in warm, draft-free area until doubled in size, about 1 1/2 hours. Remove from bowl and punch down. Mix together the olive oil, garlic, parmesan and herbs. Using your hands, work this into the dough. Cover and let rise until doubled in size again. When ready, remove from bowl and shape crust. Add desired toppings, and bake in a preheated 425-degree oven for about 20 minutes. |
[Name] Warm Dark Chocolate Torte (a dessert to die for!) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-02-15T07:53:00Z [Description] The "Witchery" restaurant in Edinburgh is located in a building (near Edinburgh Castle) where the "Old Hell Fire Club" held their meetings. Warm Dark Chocolate Torte is one of the most heavenly (and most expensive!) desserts on the menu. This is one of the most elegant and exquisite sweets that you will ever eat or serve to family or dinner guests [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Fruit", "Scottish", "European", "Kid Friendly", "Free Of...", "Christmas", "Thanksgiving", "< 60 Mins", "Oven", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "2", "1/2", "1", "2", "8", "1/2", "1", "1", "3", "1"] [RecipeIngredientParts] ["confectioners' sugar", "blackberries", "cherries", "cornstarch", "milk", "vanilla bean", "egg", "sugar", "dark semi-sweet chocolate"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 222.1 [FatContent] 7.0 [SaturatedFatContent] 3.5 [CholesterolContent] 114.2 [SodiumContent] 78.0 [CarbohydrateContent] 34.0 [FiberContent] 1.2 [SugarContent] 25.4 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] 4 of the most delicious tortes that you have ever ta [RecipeInstructions] -----TOMAKE THE CHOCOLATE PASTRY CREAM-----. Place the cornstarch in a small nonstick saucepan. Whisk in ¼ cup of the milk until smooth, and then whisk in the remaining ¾ cup milk. Scrape the seeds from the vanilla bean into the saucepan, and then add the bean. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and cook for 1 minute. Remove from the heat. In a small bowl, beat together the egg, egg yolk, and sugar. Beating constantly add a small amount of the milk mixture to the egg mixture to temper it. Beating constantly, add the egg mixture to the milk mixture in the saucepan. Cook over low heat, stirring constantly, for 1 minute or until the mixture has thickened. Strain through a very fine sieve into a clean bowl. Mix in the grated chocolate. (NOTE: In other recipes, the sauce may be used/served warm or chilled. Store any extra, unused sauce, tightly covered, in the refrigerator for up to 2 days]. -----TOMAKE THE WARM CHOCOLATE TORTE-----. Spray 4 (4-oz.] ramekins with nonstick spray. Lightly dust the interior of the ramekins with confectioners<U+0092> sugar. Preheat the oven to 350°F. Place the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Gradually add 3 tablespoons of superfine granulated sugar and beat on high speed until the whites are stiff and shiny. Fold in the pastry cream. Transfer to a pastry bag fitted with a star tip. Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway. Divide the berries over the meringue. Pipe 2 additional circles of meringue over the berries. Place the ramekins on a baking sheet, and bake for 5 to 7 minutes, or until the meringue is just set. Serve warm. |
[Name] Easy Shrimp Scampi [AuthorId] 2358 [AuthorName] John Alving [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-15T07:53:00Z [Description] Make and share this Easy Shrimp Scampi recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "4", "2", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "large shrimp", "unsalted butter", "garlic", "lemon juice", "dry vermouth", "fresh parsley leaves", "cayenne", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 384.5 [FatContent] 19.4 [SaturatedFatContent] 7.2 [CholesterolContent] 368.5 [SodiumContent] 339.5 [CarbohydrateContent] 3.9 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 46.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately. |
[Name] Sherried London Broil with Herb Butter [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT10M [PrepTime] PT8H30M [TotalTime] PT8H40M [DatePublished] 2002-02-15T07:53:00Z [Description] After cooking for 30+ years, I look for for recipes that offer new flavor combinations.This originated as a British sandwich recipe. For your next picnic or tailgate party, double the herb butter recipe and spread it on pumpernickel bread ( instead of the meat) and top with refrigerated steak slices. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Weeknight"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "1", "10", "1/4", "2", "2", "2", "1"] [RecipeIngredientParts] ["london broil beef", "dry sherry", "garlic", "onion", "dried rosemary", "black peppercorns", "butter", "parsley", "chives", "dry sherry"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 542.9 [FatContent] 33.1 [SaturatedFatContent] 12.8 [CholesterolContent] 167.8 [SodiumContent] 193.5 [CarbohydrateContent] 3.3 [FiberContent] 0.5 [SugarContent] 1.1 [ProteinContent] 48.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine marinade ingredients in a flat shallow dish. Cover and marinate in the refrigerator for 8 hours or overnight, turning the meat occasionally. Allow the meat to stand for one hour at room temperature. Broil/grill 5- 10\" mins per side, depending on your preference for doneness. Spread the soft herb butter over the meat and slice across the grain. |
[Name] Salmon Pate' Ala Villani [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-15T07:53:00Z [Description] With the help of my friends, the Villani's, we developed this excellent pate' recipe to be served as an appetizer. I therefore named it after them. Very easy recipe to make. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Canadian", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["7 1/2", "4", "4", "2", "4", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["canned salmon", "cream cheese", "liquid smoke", "fresh lemon juice", "Tabasco sauce", "onion", "salt", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 89.5 [FatContent] 6.2 [SaturatedFatContent] 3.3 [CholesterolContent] 37.4 [SodiumContent] 223.2 [CarbohydrateContent] 1.3 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a mixing bowl, mix together salmon, cream cheese, liquid smoke, fresh lemon juice, Tabasco sauce, onion and salt; mix well. Adjust seasonings to taste. Transfer to a smaller bowl, cover and refrigerate to chill, about 1 hour or longer. When chilled, roll mixture into a ball. Roll the ball in finely chopped parsley until coated. Transfer ball to a serving plate. Serve with an assortment of crackers or potato chips. Refrigerate any unused portion. Freshly cooked salmon can also be used. If desired, use 6 green onions finely chopped instead of the regular onion. |
[Name] Lamb-and-Black Bean Chili [AuthorId] 2358 [AuthorName] John Alving [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2002-02-15T07:53:00Z [Description] Make and share this Lamb-and-Black Bean Chili 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/19/74/3/1KZq0p6KRHe9axPOeD1h-011.JPG" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "2", "1", "1", "1 1/2", "1 1/2", "1", "1/4", "3", "1/4", NA] [RecipeIngredientParts] ["lean ground lamb", "onion", "garlic", "no-salt-added whole tomatoes", "dry red wine", "chili powder", "ground cumin", "dried oregano", "sugar", "salt", "black beans", "cilantro"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 453.7 [FatContent] 21.0 [SaturatedFatContent] 8.9 [CholesterolContent] 62.3 [SodiumContent] 150.4 [CarbohydrateContent] 36.2 [FiberContent] 11.8 [SugarContent] 4.6 [ProteinContent] 25.7 [RecipeServings] 8.0 [RecipeYield] 8 cups [RecipeInstructions] Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan. Add tomatoes and next 6 ingredients (tomatoes through salt]; bring to a boil. Cover, reduce heat, and simmer 2 hours; stir occasionally. Stir in beans and hot sauce. Cover; simmer 30 minutes. Garnish with cilantro sprigs, if desired. |
[Name] Southwestern Chicken & Pepper Wraps [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-15T07:53:00Z [Description] Make and share this Southwestern Chicken & Pepper Wraps recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "White Rice", "Poultry", "Rice", "Black Beans", "Beans", "Meat", "Southwestern U.S.", "< 60 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1", "1", "8"] [RecipeIngredientParts] ["boneless chicken breast", "green pepper", "onion", "water", "canned black beans", "MINUTE White Rice", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.1 [FatContent] 26.4 [SaturatedFatContent] 6.1 [CholesterolContent] 72.6 [SodiumContent] 789.4 [CarbohydrateContent] 82.0 [FiberContent] 5.3 [SugarContent] 4.9 [ProteinContent] 35.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium skillet over medium-high heat, heat half the oil. Add chicken and cook 10 minutes or until no longer pink and juices evaporate, stirring often. Reduce heat to medium. Add remaining oil. Add peppers and onions and cook until tender-crisp, stirring often. Ad soup, water and beans. Heat to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minute. Spoon about 3/4 cup chicken mixture down center of each tortilla. Fold tortilla around filling. |
[Name] Tanya's Easy Chicken Alfredo [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-15T08:29:00Z [Description] Fast and yummy alfredo, Tanya's style. Not low fat, but I don't count calories when she invites me over for this wonderful dish. Serve with caesar or green salad. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1/2", NA, NA] [RecipeIngredientParts] ["chicken breast", "onions", "garlic", "cream cheese", "milk", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 502.8 [FatContent] 34.8 [SaturatedFatContent] 16.7 [CholesterolContent] 139.3 [SodiumContent] 955.8 [CarbohydrateContent] 16.4 [FiberContent] 1.3 [SugarContent] 2.8 [ProteinContent] 31.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute chicken and onion, add garlic When chicken is done, add soup, milk and cream cheese, stirring often till cream cheese is melted. Adjust seasonings, add more milk till desired thickness. Pour over noodles and sprinkle with parsley. |
[Name] Baked Shrimp Creole [AuthorId] 30875 [AuthorName] LoveToCook [CookTime] PT16M [PrepTime] PT19M [TotalTime] PT35M [DatePublished] 2002-02-15T08:29:00Z [Description] Make and share this Baked Shrimp Creole recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Creole", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/2", "1", "2 -3", "1/2", "1"] [RecipeIngredientParts] ["cooked rice", "tomatoes with onion and garlic", "green bell pepper", "celery", "onion", "brown sugar", "dried oregano", "shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.6 [FatContent] 1.6 [SaturatedFatContent] 0.4 [CholesterolContent] 220.9 [SodiumContent] 266.2 [CarbohydrateContent] 46.0 [FiberContent] 1.5 [SugarContent] 4.0 [ProteinContent] 27.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Also need 4 sheets Reynolds Heavy Duty Aluminum Foil (12 x 18 inches each].", "Preheat oven to 450ºF or grill to medium-high.", "Spray foil with nonstick cooking spray.", "Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano.", "Stir in shrimp.", "Center one-fourth of mixture on each sheet of aluminum foil.", "Bring up foil sides.", "Double fold top and ends to seal package, leaving room for heat circulation inside.", "Repeat to make four packets.", "Bake 14 to 16 minutes on a cookie sheet in oven or grill 8 to 10 minutes in covered grill." ] |
[Name] Ginger Chicken with Curried Couscous [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-15T11:52:00Z [Description] Yummy!!! Got the recipe from Betty Crockers New Eat and Lose Weight Cookbook (great recipes in there!) Enjoy [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "2 1/4", "1 1/4", "4", "3/4"] [RecipeIngredientParts] ["reduced sodium soy sauce", "honey", "gingerroot", "boneless skinless chicken breast halves", "couscous", "green onions", "curry powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.6 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 68.4 [SodiumContent] 235.1 [CarbohydrateContent] 48.2 [FiberContent] 3.3 [SugarContent] 4.8 [ProteinContent] 34.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix soy sauce, honey and gingerroot in shallow, nonmetal dish. Add chicken, turn to coat. Cover dish and let stand 20 mins at room temp. Heat broth to boiling in 10 inch nonstick skillet. Stir in couscous, onions and curry powder, remove from heat. Cover and let stand 8-10 mins or until broth is absorbed. Meanwhile, set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 1 inch from the heat for 5 mins, turn, broil for another 3 mins longer or until juice is no longer pink when centers of thickest pieces are cut. Serve over couscous. |
[Name] Broiled Medallions of Polenta with Mushroom Ragout [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-15T11:52:00Z [Description] Make and share this Broiled Medallions of Polenta with Mushroom Ragout recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1", "1/2", "1", "1", "4", "1/8", "1/2", "1/4", "3", "1", "3", "1/2", "1", "1", "1/8", "2", "1/8", "36", "18"] [RecipeIngredientParts] ["cornmeal", "polenta", "bell pepper", "garlic", "butter", "assorted herbs", "butter", "asiago cheese", "asiago cheese", "butter", "garlic", "mushrooms", "leek", "herbs", "scallion", "tomatoes", "madeira wine", "carrots", "asparagus"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.9 [FatContent] 12.9 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 150.6 [CarbohydrateContent] 28.5 [FiberContent] 6.4 [SugarContent] 4.8 [ProteinContent] 7.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring vegetable stock to boil in heavy sauce pot. Whip in cornmeal and lower heat just below a boil. Simmer 1 hour. Saute vegetables with garlic in 1 tablespoon butter and then add to the polenta. Add herbs, 1/2 cup Asiago cheese, and 1/8 cup butter. Whip together. Adjust seasoning to taste with salt and pepper. Pour this mixture in a well-buttered 9-by-13-inch glass baking dish. Smooth out the polenta and lay a buttered waxed paper sheet on top. Refrigerate overnight until cooled and firm. Cut out 18 shapes of your choice, place on buttered cookie sheet, and top with a pinch of Asiago and 1/2 teaspoon melted butter. Bake at 400 degrees for 20 minutes or until cheese browns. Meanwhile, prepare the Mushroom Ragout (see below]. Mushroom Ragout-----------------. In a hot saute pan, saute mushrooms, leeks, and garlic in a little olive oil. Deglaze with Madeira wine. Add stock and other ingredients. Adjust seasoning. Spoon over three polenta medallions on plate. In the center, garnish with purple potato puree (see above recipe]; place waffle-cut carrots and asparagus spears between polenta shapes. |
[Name] Chicken & Broccoli Stir Fry [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-15T11:52:00Z [Description] Make and share this Chicken & Broccoli Stir Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["3/4", "1/4", "3/4", "2", "2", "1/4", "2", "2", "2", "2", "2", "2", "2", "12", NA, "1", "3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "water", "soy sauce", "garlic", "honey", "soy sauce", "cider vinegar", "molasses", "water", "dry sherry", "garlic", "cornstarch", "boneless skinless chicken breast halves", "broccoli florets"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 370.4 [FatContent] 4.9 [SaturatedFatContent] 0.8 [CholesterolContent] 49.3 [SodiumContent] 1106.7 [CarbohydrateContent] 50.0 [FiberContent] 0.9 [SugarContent] 23.7 [ProteinContent] 25.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium mixing bowl stir together flour, baking powder, 3/4-cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter. In a wok or 2-quart saucepan heat 2 inches of oil to 350 degrees. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels. Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.] Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter. |
[Name] Moroccan Potato Bean Soup [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-15T11:52:00Z [Description] Make and share this Moroccan Potato Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Beans", "Vegetable", "Moroccan", "African", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "19", "2", "2", "3", "3", "3", "3", "1/2", "3/4", "1/2", "2", "2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["water", "white kidney beans", "extra virgin olive oil", "onions", "garlic", "leeks", "potatoes", "chicken bouillon cubes", "turmeric powder", "white pepper", "cayenne pepper", "curry powder", "soy sauce", "half-and-half cream", "chives", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 233.8 [FatContent] 6.4 [SaturatedFatContent] 2.0 [CholesterolContent] 7.1 [SodiumContent] 526.7 [CarbohydrateContent] 37.6 [FiberContent] 6.6 [SugarContent] 5.6 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium size cooking pot, add water, kidney beans and bring to boil. Reduce heat and simmer for 15 minutes. In a frying pan, add olive oil, onions, garlic and leeks and saute' until leeks are translucent, about 6 to 8 minutes. To cooking pot, add cubed potatoes, sautee'd onion mixture, chicken soup base, turmeric, white pepper, cayenne pepper, curry powder, soy sauce and simmer until potatoes are tender, about 15 minutes. Add whole milk, half and half cream and bring back just to boil, stirring frequently. Add instant potato flakes stirring until well blended. Adjust seasonings to taste. Garnish each serving with chopped chives or green onions. |
[Name] Super Fast & Easy Chicken Pot Pie [AuthorId] 28495 [AuthorName] Jacque Jacques [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-15T11:53:00Z [Description] Make and share this Super Fast & Easy Chicken Pot Pie 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/19/75/3/pickwnvd0.jpg" [RecipeCategory] Savory Pies [Keywords] ["One Dish Meal", "Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["chicken breasts", "carrot", "frozen corn", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 790.6 [FatContent] 41.4 [SaturatedFatContent] 12.7 [CholesterolContent] 81.8 [SodiumContent] 1702.7 [CarbohydrateContent] 70.4 [FiberContent] 5.9 [SugarContent] 7.3 [ProteinContent] 34.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Prick bottom of 1 pie shell all over with fork. Bake, uncovered, for 10 minutes. Set second pie shell aside to thaw a bit. Combine chicken, vegetables, onions, soup and salt. Fill bottom of the partially baked pie shell with mixture. You will have to mound it up--but don't worry it doesn't get real runny. Place second pie shell on top. Prick with fork 6 times. Set on foil covered oven rack or pan to catch any spills. Bake, for approx 1 hour. Enjoy! |
[Name] Coconut Cream Pie [AuthorId] 14000 [AuthorName] Belly Up With Bob [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-15T11:53:00Z [Description] The secret is in the mixing. I also like using Pillsbury prepared pie crust. You can find it in the dairy case at your grocers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/75/4/picDXVUso.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/75/4/picwWKhJ9.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "< 30 Mins"] [RecipeIngredientQuantities] ["2/3", "1/4", "3", "1/3", "3", "1", "2", "1", "1", "1/3", "1/2", "2", "1/4"] [RecipeIngredientParts] ["sugar", "salt", "cornstarch", "eggs", "butter", "coconut flakes", "sugar", "coconut flakes"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 488.4 [FatContent] 28.5 [SaturatedFatContent] 15.2 [CholesterolContent] 133.0 [SodiumContent] 304.1 [CarbohydrateContent] 50.8 [FiberContent] 1.4 [SugarContent] 35.0 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] 1 Pie [RecipeInstructions] In a medium sauce pan, stir together the sugar, cornstarch, salt and milk. Beat the eggs then blend with mixture in the sauce pan. Cook over medium heat, mixing constantly with a hand electric mixer, until mixture boils; boil mixing for one minute. Remove from heat; stir in butter and coconut extract, mix in coconut with electric mixer. Return to heat, cooking until boiling, mixing with electric mixer. Remove from heat and pour into pie crust, spread evenly. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours. Put 1/4 cup coconut into a pie pan and bake under broiler until just browned, stirring frequently. Mix whipping cream in a chilled bowl with sugar and coconut extract until real stiff. Remove plastic wrap from pie and spread whipping cream mixture over pie, sprinkle with baked coconut. |
[Name] Stir-Fried Tofu and Vegetables with Oyster Sauce [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-02-15T11:53:00Z [Description] Make and share this Stir-Fried Tofu and Vegetables with Oyster Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/75/5/ssEOXxNTL6X4zn8GWwva_received_10155378632560251.jpeg" [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "6", "4", "1", "1/4", "2", "1", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["tofu", "green onions", "celery", "water", "oyster sauce", "cornstarch", "dry sherry", "mirin", "soya sauce", "gingerroot", "mushrooms"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 155.5 [FatContent] 9.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 541.5 [CarbohydrateContent] 10.7 [FiberContent] 2.4 [SugarContent] 3.7 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain tofu and weigh down to press for 30 ins. Cut into 1/2 inch cubes. set aside Cut onions and celery into 1/2 inch diagonal pieces. Cut red pepper into 1/2 inch chunks, set veggies aside. Stir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside. In wok or large heavy skillet. Heat 1 tbls of the oil over high heat, stir-fry ginger for 30 secs, add tofu and cook stirring gently, for about 3 mins or until light brown. With a slotted spoon, transfer to heated platter. Add remaining oil to wok and heat, stir-fry mushrooms, onions,celery and red pepper for 1 min. Return tofu to wok, stir to mix well. Stir oyster sauce mixture. Pour into wok and cook, stirring until liquid comes to a boil and boils for 1 minute. Serve immediately. |
[Name] Persian Flatbreads [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-15T11:53:00Z [Description] Sesame seeds make a crisp topping for this soft and chewy flatbread. Recipe from Canadaian Living Light and Healthy cookbook. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "Southwest Asia (middle East]", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "5", "1/4", "1 1/2", NA, "2"] [RecipeIngredientParts] ["granulated sugar", "water", "active dry yeast", "all-purpose flour", "margarine", "butter", "salt", "2% low-fat milk", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 241.8 [FatContent] 5.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 337.3 [CarbohydrateContent] 42.5 [FiberContent] 1.7 [SugarContent] 2.2 [ProteinContent] 5.9 [RecipeServings] 12.0 [RecipeYield] 3 Large loaves [RecipeInstructions] In large bowl, dissolve sugar in water, sprinkle yeast over top and let stand 10 mins. Using wooden spoon, stir in 3 cups of the flour, marg or butter and salt, beat until smooth. Add enough of the remaining flour to form soft dough. Turn out dough onto lightly floured surface, knead for about 10 mins or until smooth and elastic. Place dough in greased bowl, turning to grease all over. Cover with plastic wrap or damp tea towel. let rise in warm place for about 1-1/4 hours or until doubled in bulk. Punch down dough and divide into 3 portions. Form each portion into ball. Place on lightly floured surface and sprinkle with flour. Cover and let stand for 20 minutes. Stretch and roll out each portion of dough into 16 inch long oval. Place on ungreased baking sheets. Using side of hand make ridges 1 inch apart down length of each oval. Brush each loaf with milk and sprinkle with sesame seeds. Let stand for 15 mins. Bake in 375 oven for 25-30 minutes or until golden brown. Remove from baking sheets and let cool on wire racks. Makes 3 large flatbreads (each flatbread serves 4 to 6, depending on use]. |
[Name] Chocolate Rice [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-15T11:53:00Z [Description] Make and share this Chocolate Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Rice", "< 30 Mins", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["250", "2", "1", "1", "1", "60", "3", "185", "1/2", "1/4", "2"] [RecipeIngredientParts] ["ricotta cheese", "Baileys Irish Cream", "short-grain rice", "dark chocolate", "water", "dark chocolate", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 813.1 [FatContent] 49.3 [SaturatedFatContent] 30.1 [CholesterolContent] 132.7 [SodiumContent] 79.1 [CarbohydrateContent] 95.2 [FiberContent] 13.2 [SugarContent] 32.9 [ProteinContent] 20.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat the ricotta cheese in a bowl until smooth. Add 2 Tbsp superfine sugar, the Baileys and cream and beat until combined. Add rice and first lot of grated chocolate. Divide between 4 bowls or glasses. Place water and chopped extra chocolate in a pan and stir over medium heat until the chocolate has melted. Remove from heat. Combine extra superfine sugar and extra water in a saucepan. Stir over a low heat until the sugar is dissolved, then bring to boil rapidly for about 5 minutes until the mixture forms a soft ball when a small amount is dropped into cold water. Beat egg yolks until pale. Pour boiling sugar syrup into the egg yolks, continue to beat until cool. Beat in melted chocolate. Pour over the ricotta mixture and refrigerate until firm. Decorate with grated chocolate. |
[Name] Veneeda's Southern Crock Pot Beans [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2002-02-15T11:53:00Z [Description] These beans are so good, they'll make you want to slap your dawg! (Note - It's just an expression, I'm not promoting animal abuse.) [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "Weeknight", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1"] [RecipeIngredientParts] ["green beans", "ham fat", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 0.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.1 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place the ham fat on the bottom of the crock pot. Then put the beans on top (if using fresh, don't forget to string and snap them]. Add the red pepper and enough water to cover the beans. Cook on high overnight (about 8 hours]. If needed add salt to taste. |
[Name] Chicken & Rice Pilaf Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2002-02-15T11:53:00Z [Description] Make and share this Chicken & Rice Pilaf Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Grains", "Meat", "Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", NA, NA, "2 -4", "3", "1 1/2", "1", "3", "2", "4 1/2", "3", "1 1/2"] [RecipeIngredientParts] ["chicken", "salt", "fresh ground pepper", "lemon juice", "lemons, zest of", "oregano leaves", "onions", "red bell peppers", "basmati rice", "chicken broth", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 578.1 [FatContent] 22.9 [SaturatedFatContent] 6.0 [CholesterolContent] 85.0 [SodiumContent] 833.8 [CarbohydrateContent] 58.7 [FiberContent] 3.4 [SugarContent] 3.4 [ProteinContent] 32.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Season the chicken pieces with salt and pepper. Heat a large skillet. When hot, add enough of the oil to cover the bottom of the pan. Heat the oil to almost smoking. Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed. As the chicken browns, transfer the finished pieces to 2 large baking pans. Drizzle liberally with lemon juice. If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan. Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan. Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer. Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute. Stir in the broth and water and bring to a boil. (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.] Pour the broth and rice mixture evenly over the chicken. Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes. Remove from oven and let rest, still covered, at least 10 minutes before serving. |
[Name] Carrot Cookies [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-15T11:53:00Z [Description] Make and share this Carrot Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/2", "2", "1/2", "1", "1", "1", "2/3", "1/2", "1 1/2"] [RecipeIngredientParts] ["plain nonfat yogurt", "honey", "vanilla extract", "baking powder", "ground cinnamon", "whole wheat flour", "rolled oats", "raisins", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.3 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.1 [SodiumContent] 40.0 [CarbohydrateContent] 19.6 [FiberContent] 1.6 [SugarContent] 11.2 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] Preheat oven to 375 degree F. Coat 2 cookie sheets with nonstick spray. Whisk together the yogurt, oil, honey, egg whites, and vanilla. In a separate bowl, sift together the baking powder, cinnamon, and flour. Stir in the oats, raisins, and carrots. Blend until there are no dark streaks. Fold the wet ingredients into the dry until everything is moist. Drop the batter by the spoonful onto the cookie sheets. Bake for about 20 to 25 minutes, until the centers are set. |
[Name] Vegetarian Cheesy Garlic Basil Spaghetti [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-15T11:53:00Z [Description] Make and share this Vegetarian Cheesy Garlic Basil Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 - 1 1/2", "1", "1/2", "2", "1", "1", NA, "2", "2"] [RecipeIngredientParts] ["spaghetti noodles", "green olives", "black olives", "olive oil", "basil leaves", "stewed tomatoes", "vegan parmesan cheese", "salt", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 532.6 [FatContent] 10.5 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 1556.3 [CarbohydrateContent] 93.4 [FiberContent] 5.3 [SugarContent] 6.8 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start water for noodles. Add salt to water. Get oil, basil, garlic and tomatoes at hand. Combine these in skillet on medium. Add olives and tomatoes. When noodles are done, strain, and pour on sauce. Add parmesan cheese when served if desired. |
[Name] Striped Delight [AuthorId] 28495 [AuthorName] Jacque Jacques [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-15T11:53:00Z [Description] Make and share this Striped Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "Potluck", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/3", "8", "1/4", "2", "8", "1", "2 2/3"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "cream cheese", "sugar", "milk", "Cool Whip", "instant chocolate pudding mix", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 471.1 [FatContent] 29.4 [SaturatedFatContent] 15.5 [CholesterolContent] 43.2 [SodiumContent] 480.6 [CarbohydrateContent] 47.2 [FiberContent] 0.9 [SugarContent] 33.2 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine graham cracker crumbs, 1/4 cup sugar and melted butter, press in 9 x 13 pan. Beat cream cheese, sugar& 2 tbs milk until smooth. Fold in 1/2 whipped topping, spread over crust. Prepare pudding as directed on pkg using 2 2/3 cup milk. Pour over cream cheese layer. Chill several hours or over night. Spread remaining whipped topping over pudding. |
[Name] spicy tuna pasta [AuthorId] 30746 [AuthorName] angelina ballerina [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-15T11:53:00Z [Description] This is a recipe I tried at a friends house once. The combination is actually really tasty, I have made it unsuccessfully and successfully. The difference being the chilli peppers. The heat works so well with the tuna. It's LOW FAT too!!!! Dairy free if served without sour cream. Just to clarify spring onions/scallions I consider to be the same thing. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["European", "Spicy", "< 30 Mins", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "5 -7", "1", "1", "1", "5", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "garlic", "chilies", "red bell peppers", "green bell pepper", "mushrooms", "chopped tomato", "oregano", "chunk tuna", "scallions", "sour cream", "low-fat sour cream", "penne"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 122.9 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 14.5 [CarbohydrateContent] 13.2 [FiberContent] 3.5 [SugarContent] 6.6 [ProteinContent] 3.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in pan, add garlic and chillis and saute lightly, do not burn. Add bell pepper and mushrooms and saute over medium heat, until soft. Add tin of tomatoes and oregano and simmer about 5 minutes. Add drained tuna chunks and stir in. When tuna is heated, take sauce off heat and add spring onions. Stir in pasta, season to taste. Serve with dollops of sour cream. |
[Name] Chinese Beef And Tomatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-15T11:53:00Z [Description] Make and share this Chinese Beef And Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Chinese", "Asian", "Very Low Carbs", "Low Cholesterol", "Healthy", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "3", "1", "2", "1", "1", "3/4", "1/2", "2", "1/8", "2"] [RecipeIngredientParts] ["tomatoes", "green pepper", "soy sauce", "onion", "dry sherry", "beef bouillon cube", "garlic", "boiling water", "ground ginger", "cornstarch", "ground black pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 532.5 [FatContent] 26.0 [SaturatedFatContent] 8.8 [CholesterolContent] 93.1 [SodiumContent] 1040.8 [CarbohydrateContent] 15.0 [FiberContent] 2.6 [SugarContent] 5.8 [ProteinContent] 51.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen];place in a snug-fitting bowl. Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely. Cover and refrigerate 8 to 10 hours. In a large skillet or wok,heat oil. Add green pepper and onion saute for 2 minutes. Dissolve bouillon cube in boiling water. Add beef and marinate. Bring to boiling point. Reduce heat and simmer,covered for 8 minutes. Blend cornstarch with cold water. Stir into mixture in skillet. Cook and stir until thickened. Cut tomatoes into wedges; add to skillet;stir gently. Cover and simmer, just until tomatoes are hot,about 3 minutes. Serve hot over rice with scallions,if desired. |
[Name] Candy Shop Pizza [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-15T11:53:00Z [Description] Make and share this Candy Shop Pizza 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/19/76/5/picHua3Ay.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/76/5/bIvu7aORlyy5DzXFrNzz_IMG_5889.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/76/5/picV7WMSe.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Halloween", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1"] [RecipeIngredientParts] ["chocolate chips", "chunky peanut butter", "creamy peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 320.1 [FatContent] 18.3 [SaturatedFatContent] 6.2 [CholesterolContent] 10.2 [SodiumContent] 142.8 [CarbohydrateContent] 37.5 [FiberContent] 2.3 [SugarContent] 8.6 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Grease large baking sheet or pizza pan. Place whole bar of cookie dough scored side down, shaping to fit prepared baking sheet. Bake for 30 to 35 minutes, or until golden brown. Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand for 5 minutes or until morsels are shiny. Gently spread chocolate and peanut butter evenly over cookie crust. Sprinkle candy in single layer over pizza. Cut into wedges. Serve warm or at room temperature. |
[Name] Chinese Roast Pork Tenderloin [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT6H [TotalTime] PT7H [DatePublished] 2002-02-15T11:53:00Z [Description] Make and share this Chinese Roast Pork Tenderloin 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/19/76/6/tIWIYFGLT1qCoD3nVt9D_IMG_1508.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/76/6/GkIJg6IQQOagDGaaJXIA_IMG_1507.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/76/6/pic8lmCuI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/76/6/piczqOgcX.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "1/2", "2", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["water", "light brown sugar", "kosher salt", "Chinese five spice powder", "Kikkoman soy sauce", "dry sherry", "Japanese sake", "yellow miso", "fresh garlic"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 338.4 [FatContent] 8.1 [SaturatedFatContent] 2.7 [CholesterolContent] 147.6 [SodiumContent] 1847.0 [CarbohydrateContent] 15.0 [FiberContent] 0.2 [SugarContent] 13.6 [ProteinContent] 48.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the porkloin in a large ziploc freezer bag. In a small bowl, stir together the rest of the ingredients until the sugar has dissolved. Pour into the ziploc bag; remove as much air as possible and seal shut. Refrigerate from 6 to 36 hours (I prefer the longer marinade time]. Preheat oven to 375 degrees. Remove porkloin from the marinade (discard remaining marinade]; place on wire rack in a shallow baking pan. Insert meat thermometer. Roast about 1 hour or until the internal meat temperature reaches 165 degrees. Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer. To serve as a main course, cut the porkloin into 1/4\" slices. To serve as a Chinese appetizer, cut into 1/4\" slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds. Enjoy it by first dipping a slice into the mustard, then into the sesame seeds. |
[Name] Sour Cream Lemon Pie [AuthorId] 14000 [AuthorName] Belly Up With Bob [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-15T11:53:00Z [Description] The secret is in the mixing, use the electric mixer the whole time you are cooking the ingredients. I use Pillsbury ready to bake crust(hard to beat). Find it in the dairy case at your grocers. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3 1/2", "1", "1", "1/2", "3", "1", "1/4", "1", "1/3", "1", "1", "1/4"] [RecipeIngredientParts] ["cornstarch", "sugar", "fresh lemon rind", "lemon juice", "butter", "sour cream", "sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 513.2 [FatContent] 32.8 [SaturatedFatContent] 17.2 [CholesterolContent] 142.5 [SodiumContent] 199.8 [CarbohydrateContent] 51.9 [FiberContent] 1.0 [SugarContent] 35.5 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] 1 Pie [RecipeInstructions] ["Combine sugar, cornstarch, lemon rind, juice, egg yokes and milk in a heavy sauce pan; cook over medium heat beating with a hand electric mixer until thick.", "Stir in butter and cool mixture to room temperature.", "Put pan in cold water to cool.", "Stir in sour cream and pour filling into cooled pie crust.", "Cover with plastic wrap and refrigerator for at least one hour.", "In a chilled mixing bowl mix whipping cream, sugar, lemon extract and food coloring until thick, cover pie with whipping cream." ] |
[Name] Food Recyclers Fritters [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-15T12:05:00Z [Description] Make and share this Food Recyclers Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Meat", "Asian", "Indian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "5 -6", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["beef", "black pepper", "coriander powder", "onion", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 34.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 54.0 [CarbohydrateContent] 6.7 [FiberContent] 0.6 [SugarContent] 1.0 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 12 FRITTERS [RecipeInstructions] TAKE THE LEFTOVERS IN A BOWL. DRAIN OUT ANY LIQUID AT THIS STAGE ONLY. USING WET HANDS, MIX IN FRESH BREAD SLICES IN THE MIXTURE TILL IT IS SEMI SOLID/DOUGH LIKE IN CONSISTENCY. ADD CHOPPED ONIONS, POWDERS AND SALT (IF NEEDED] NOW. MAKE SMALL BALLS OF THE MIXTURE AND FLATTEN THEM OR MAKE ANY SHAPE YOU WANT. (HEARTS/ DIAMONDS ETC.] HEAT THE OIL AND FRY THEM WELL TILL BROWNED. SERVE WITH YOUR FAVOURITE SAUCE. |
[Name] Yoghurt for Heart [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-15T12:05:00Z [Description] Make and share this Yoghurt for Heart recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "6", NA, "1", "1", "2"] [RecipeIngredientParts] ["plain yogurt", "fresh garlic", "salt", "black pepper", "fresh parsley", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.3 [FatContent] 6.9 [SaturatedFatContent] 3.6 [CholesterolContent] 21.2 [SodiumContent] 76.9 [CarbohydrateContent] 10.0 [FiberContent] 0.3 [SugarContent] 7.7 [ProteinContent] 6.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Beat the curd and keep aside. Take a pan, put oil and once it is hot add the peeled garlic cloves. Let them go brown on the edges. Cool and pound them or grind them to a paste. Add the garlic paste, salt and black pepper powder to the yoghurt. Let it stand for about half an hour before serving. Add chopped leaves. Use as a dip or with plain steamed rice. |
[Name] Homemade Candy Bars [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-15T15:06:00Z [Description] Make and share this Homemade Candy Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "coconut", "peanuts", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 7438.1 [FatContent] 433.6 [SaturatedFatContent] 184.1 [CholesterolContent] 135.0 [SodiumContent] 6118.3 [CarbohydrateContent] 863.2 [FiberContent] 48.8 [SugarContent] 634.3 [ProteinContent] 117.6 [RecipeServings] nan [RecipeYield] 1 15x10 inch pan [RecipeInstructions] Heat oven to 350F degrees. In large bowl, cut margarine into cake mix until crumbly. Press lightly onto bottom of 15x10 pan. Sprinkle with chips, coconut, and nuts. Pour milk evenly over all. Bake for 25 minutes or until golden brown. Cool. Cut into bars. |
[Name] Creamy Orange Salad Dressing [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-15T15:07:00Z [Description] This is a pleasantly creamy dressing ideal on a lunch or dinner salad made with cooked chicken or turkey, along with salad greens and some orange slices. It might go nice with tuna, as well. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Fruit", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Christmas", "Thanksgiving", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2/3", "1/3", "1"] [RecipeIngredientParts] ["granulated sugar", "all-purpose flour", "salt", "evaporated milk", "egg"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 461.7 [FatContent] 18.0 [SaturatedFatContent] 9.3 [CholesterolContent] 260.5 [SodiumContent] 1412.7 [CarbohydrateContent] 56.8 [FiberContent] 0.4 [SugarContent] 32.5 [ProteinContent] 19.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a medium-sized pot, combine sugar, flour and salt; slowly whisk in evaporated milk (the little can], orange juice and egg. Cook over medium heat, whisking constantly, just until dressing just comes to a boil and begins to thicken. Remove from heat and pour into a covered jar. Refrigerate until cool. Ideal served on a salad made with cooked chicken and tinned mandarin orange slices. |
[Name] Leona's Chop or Rib Sauce [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-15T15:07:00Z [Description] Make and share this Leona's Chop or Rib Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/4", "2 -3", "1", "1", "3/4", "1/3", "2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["garlic cloves", "onion", "water", "ketchup", "lemon juice", "Worcestershire sauce", "mustard", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.4 [FatContent] 18.4 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 850.0 [CarbohydrateContent] 59.4 [FiberContent] 1.2 [SugarContent] 51.2 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In saucepan cook 1/4 cup oil with garlic and chopped onion till onion is limp. Add water, ketchup, lemon juice, Worcestershire, mustard, hot sauce and sugar. Cook all for approx 20 minutes. Let stand for 30 minutes. Pour sauce over 6 pork chops, we use loin, bake at 350°F for 50 minutes. |
[Name] Lemony Seafood Pasta [AuthorId] 31274 [AuthorName] Pam Fitz [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-02-15T15:07:00Z [Description] Adapted from a weight watchers cookbook. You can also throw in cooked mussels or clams. Works well both as a easy quick supper or as a dinner party recipe. Serve w/a green salad and rolls. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "3/4", "2", NA] [RecipeIngredientParts] ["mushroom", "olive oil", "fat free chicken broth", "dry white wine", "scallops", "shrimp", "lemons", "spaghetti", "fettuccine pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.3 [FatContent] 8.6 [SaturatedFatContent] 1.1 [CholesterolContent] 56.3 [SodiumContent] 283.9 [CarbohydrateContent] 19.1 [FiberContent] 5.7 [SugarContent] 1.6 [ProteinContent] 31.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in frying pan, add mushrooms, stir till browned. Remove to bowl. Add shrimp/scallops into same frying pan, stir till cooked thru (white and firm]. Do not overcook. Remove to same bowl as mushrooms. Pour wine, 3/4 of the can of chicken broth and 3/4 of the lemon juice into same hot frying pan. Stir together, scraping bottom of pan well to loosen browned bits. Bring to boil. Let simmer at a low boil 10 minutes. Return mushrooms and seafood to frying pan and let heat thru, about 1 minute. Pour both over hot cooked pasta and serve. Use the reserved lemon juice for extra lemony\"kick\" if desired. *Youcan double and triple the amounts given to use for company. |
[Name] Roasted Garlic and Vegetable Soup with Pasta [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-15T15:07:00Z [Description] Very yummy soup! Good for what ails you! Low cal, easy to make. Recipe came from Prevention Magazine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/77/4/picKYe7f7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/77/4/pict1E8NQ.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "2", "2", "1", "1", "1/4", "4", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["garlic head", "olive oil", "onion", "red bell pepper", "chicken broth", "water", "carrots", "tomato paste", "dried basil", "pepper", "escarole", "broccoli", "small shell pasta", "salt", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 99.2 [FatContent] 2.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 369.1 [CarbohydrateContent] 14.6 [FiberContent] 2.5 [SugarContent] 2.9 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 9 cups [RecipeInstructions] Preheat oven to 400. Allow garlic to sit for 15 mins. Then wrap garlic in foil and place in a small casserole. Bake 45 to 50 mins or until soft when squeezed. Warm oil in a soup pot over med heat. Add onions and peppers. saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper. Bring to a boil, reduce heat and cover, simmer 10 mins. Remove 1 cup liquid. Mash garlic into the liquid. Stir into the pot. Add escarole (greens] and simmer 7 mins. Add broccoli, cover and turn off heat. Cook the pasta according to package directions. Drain and stir into the soup. Adjust seasonings. Pour into bowls and pass the parmesan! |
[Name] Cheesy Deep-Fried Hush Puppies [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-15T15:07:00Z [Description] Make and share this Cheesy Deep-Fried Hush Puppies recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Kid Friendly", "Kosher", "High In...", "< 30 Mins", "Deep Fried", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/4", "3/4", "1/2", "1/4", "1/8", "3/4", "1", "1", "1", NA] [RecipeIngredientParts] ["cornmeal", "onion", "all-purpose flour", "salt", "baking soda", "black pepper", "cayenne pepper", "evaporated milk", "egg", "lemon juice", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 247.9 [FatContent] 10.4 [SaturatedFatContent] 5.8 [CholesterolContent] 64.2 [SodiumContent] 567.0 [CarbohydrateContent] 28.6 [FiberContent] 2.2 [SugarContent] 1.0 [ProteinContent] 10.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, combine cornmeal, onion, flour, salt, baking soda, black pepper and cayenne pepper. In a small bowl, whisk together evaporated milk, egg and lemon juice; fold into cornmeal mixture, along with cheese. Mix just until blended. In a large pot or an electric frying pan, pour in vegetable oil to a 2-inch depth; heat to 350F. Drop batter by rounded tablespoons into hot oil; turn to brown evenly. Cook, turning frequently, for about 3 minutes or until golden brown. Remove with slotted spoon; drain. Serve immediately. |
[Name] Braised Belgian Endive [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-15T15:07:00Z [Description] Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/77/6/01478187258.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/77/6/pic5uoi76.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/77/6/picZxMUCo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/77/6/picbAwXs1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/77/6/picFWEX05.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/77/6/pickXn6Ai.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/77/6/pic5Dc8oJ.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1 1/2", "1/2", "2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["Belgian endive", "butter", "sugar", "fresh lemon juice", "low sodium chicken broth", "dried herbs", "fresh parsley", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 118.7 [FatContent] 4.0 [SaturatedFatContent] 2.1 [CholesterolContent] 7.6 [SodiumContent] 139.7 [CarbohydrateContent] 18.2 [FiberContent] 15.9 [SugarContent] 1.8 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a skillet over medium heat, let it get warm (melt] and add the endive (whole not leaves separated], sugar, lemon juice,& chicken stock. Bring to a boil, cover pan and braise the endive for 3 minutes. Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides]. Uncover the pan, raise heat to medium High. Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3. Serve ASAP. |
[Name] Apple Pecan Layer Cake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-02-15T15:07:00Z [Description] Make and share this Apple Pecan Layer Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Nuts", "Low Protein", "Kid Friendly", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "1", "1", "1", "1 1/2", "3/4", "2", "1/2", "1/2", "4 1/2", "6 -8"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "cinnamon", "applesauce", "eggs", "pecans", "butter", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 656.9 [FatContent] 25.8 [SaturatedFatContent] 7.2 [CholesterolContent] 55.6 [SodiumContent] 405.1 [CarbohydrateContent] 105.6 [FiberContent] 1.6 [SugarContent] 78.0 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350F degrees. Grease and flour 2 9in cake pans. In lg bowl mix first 6 ing. Add applesauce, oil, and eggs. Blend until moistened. Beat on hi for 2 minutes. Stir in pecans. Pour into pans, bake 35 minutes, or until toothpick comes out clean. Remove from pans, cool. --------frosting-------. In small heavy saucepan, on med heat, heat butter until light golden brown, stirring constantly. Remove from heat, cool. In lg bowl mix powdered sugar, 4 T of the apple juice and the butter. Beat until well blended. Add more apple juice as needed to make the right spreading consistency. |
[Name] Chicken With Rice Crackers [AuthorId] 27060 [AuthorName] Jan Marie [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2002-02-15T17:26:00Z [Description] This is a delicious combination of flavors and textures. It was an experiment and my family raves about it. Easy to make. The rice crackers with nuts are the crown in this dish. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "2"] [RecipeIngredientParts] "roasted garlic and pecan couscous" [AggregatedRating] nan [ReviewCount] nan [Calories] 455.4 [FatContent] 28.0 [SaturatedFatContent] 7.5 [CholesterolContent] 139.9 [SodiumContent] 1180.0 [CarbohydrateContent] 9.3 [FiberContent] 0.5 [SugarContent] 2.5 [ProteinContent] 39.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook chicken, and soups in crock pot until done, 2-3 hours on low. Cook couscous, following instructions on package. Cut chicken into pieces. Add 2 cups rice crackers with nuts. Add couscous. |
[Name] Omelet Sandwiches [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-15T17:26:00Z [Description] Make and share this Omelet Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Cheese", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "8", "16", NA, "3", "1/2", "6", "1/2", "1/2"] [RecipeIngredientParts] ["cheese", "ham", "butter", "margarine", "eggs", "salt", "dry mustard"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 626.5 [FatContent] 39.4 [SaturatedFatContent] 15.2 [CholesterolContent] 224.3 [SodiumContent] 1817.8 [CarbohydrateContent] 40.4 [FiberContent] 1.5 [SugarContent] 3.6 [ProteinContent] 27.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Remove crusts from bread. After buttering bread on both sides, place 8 slices in greased baking pan. Top bread with 1 slice cheese and 2 slices ham. Top with other 8 slices of buttered bread. Pour the mixture of eggs, milk, salt, and mustard over sandwiches and refrigerate overnight. Before baking, sprinkle with cornflake crumbs and margarine over top. Bake at 350 for 1 hour. |
[Name] Appled Chops with Stuffing [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-15T17:26:00Z [Description] Make and share this Appled Chops with Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Fruit", "Meat", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1"] [RecipeIngredientParts] ["boneless pork chops", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 515.4 [FatContent] 16.1 [SaturatedFatContent] 5.1 [CholesterolContent] 124.2 [SodiumContent] 534.5 [CarbohydrateContent] 47.5 [FiberContent] 1.9 [SugarContent] 16.0 [ProteinContent] 43.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In skillet, brown pork chops in oil over mid-high heat. Meanwhile, prepare stuffing according to directions. Spread pie filling into a greased 13x9x2\" baking dish. Place the pork chops on top; spoon stuffing over chops. Cover and bake at 350 degrees for 35 minutes. Uncover, bake 15 minutes longer or until a meat thermometer reads 160 degrees. |
[Name] Fawlty Towers [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-15T17:26:00Z [Description] Make and share this Fawlty Towers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Vegetable", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Spicy", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", NA, NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "salt", "black pepper", "sherry wine vinegar", "basil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 32.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.1 [CarbohydrateContent] 7.1 [FiberContent] 2.2 [SugarContent] 4.8 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 4 towers [RecipeInstructions] Bring a pot of water to a boil. Core the tomatoes, and then make a small\"X\" on the bottom (flower] end. Drop them into the boiling water, removing when the skins begin to loosen, about 30 seconds. Drain, and then immediately submerge in cool water. When cool, peel each tomato and slice horizontally into four or five slices. Sprinkle each slice with salt, pepper and sherry vinegar. On individual plates, reassemble the tomatoes with the flat side down, putting a basil leaf or two between each layer. Surround with a little basil oil, sprinkle with a bit more salt, and garnish with fresh basil. |
[Name] Oatmeal Pan Bread [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-15T17:26:00Z [Description] A cake-like bread, but not too sweet!...Serve warm with your favorite jams or jellys.....Great Breakfast treat....... [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1/2", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["oatmeal", "flour", "brown sugar", "baking powder", "cinnamon", "salt", "milk", "butter", "egg"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 278.8 [FatContent] 10.6 [SaturatedFatContent] 5.8 [CholesterolContent] 58.4 [SodiumContent] 338.6 [CarbohydrateContent] 40.7 [FiberContent] 2.4 [SugarContent] 18.0 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Spray 9x9\" pan with non-stick cooking spray. Combine dry ingredients. Mix well. Add remaining ingredients and beat with electric mixer until well blended. Pour into baking pan and bake 30 minutes. |
[Name] Chocolate-Oats Bars [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-15T17:26:00Z [Description] Make and share this Chocolate-Oats Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Kid Friendly", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/2", "1", "1"] [RecipeIngredientParts] ["flour", "quick-cooking oats", "brown sugar", "butter", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 120.9 [FatContent] 4.9 [SaturatedFatContent] 3.0 [CholesterolContent] 10.7 [SodiumContent] 34.2 [CarbohydrateContent] 17.7 [FiberContent] 0.6 [SugarContent] 12.9 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 36 bars [RecipeInstructions] Preheat oven to 350° (325° glass]. In a bowl, combine flour, oats, brown sugar and butter. Mix well. Reserving 1/2 cup, press remaining oat mixture on bottom of a 9x13\" baking pan. Bake for 10 minutes. Pour sweetened condensed milk evenly over crust. Sprinkle with nuts and morsels. Top with remaining oat mixture; press down. Bake for 25-30 minutes or until lighly browned. Cool and store at room temperature. |
[Name] Cheddar Applesauce Muffins [AuthorId] 9580 [AuthorName] Richard-NYC [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-15T17:26:00Z [Description] I just made a batch of these muffins and had to share the recipe. They are a not "too sweet" muffin. They are perfect with a cup of tea on chilly winter or fall night! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Winter", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1/2", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["baking mix", "sugar", "cinnamon", "egg", "unsweetened applesauce", "milk", "sharp cheddar cheese", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 205.8 [FatContent] 12.3 [SaturatedFatContent] 3.6 [CholesterolContent] 28.6 [SodiumContent] 322.4 [CarbohydrateContent] 19.2 [FiberContent] 1.0 [SugarContent] 6.7 [ProteinContent] 5.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large bowl combine baking mix, sugar, and cinnamon. In a seperate bowl combine egg, applesauce, milk, oil and cheese. Add to dry ingredients. Fold in walnuts. Grease or spray muffin pan. Fill each cup 2/3 full. Bake in a 400 degree oven for 15-20 min or until light golden. Cool muffins in pan for 10 minutes. Run sharp knife around muffin to loosen and remove from pan. |
[Name] Versatile Salad Dressing [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-15T17:26:00Z [Description] Check out the calories in this versatile dressing. Great on fruit salads but equally good on cold chicken or a green salad. It has an almost sweet sour flavor. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Pears", "Fruit", "Canadian", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "5", "1", "1/4", "1/4", "1/4", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["pears", "raspberry vinegar", "Dijon mustard", "unsalted cashews", "lite olive oil", "white pepper", "dried thyme", "dried marjoram", "dried oregano"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 29.6 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 2.6 [FiberContent] 0.5 [SugarContent] 1.5 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 32 tablespoons [RecipeInstructions] Place all the ingredients in your blender and puree until smooth (use steel blade]. Keeps for up to a week in your fridge, covered. |
[Name] Spicy Beef Sandwich [AuthorId] 18757 [AuthorName] carolle simmers [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-15T17:26:00Z [Description] Make and share this Spicy Beef Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, "1"] [RecipeIngredientParts] ["roast beef", "romaine lettuce"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 0.2 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spoon garlic/caper butter on cut surfaces of the Roll. Add beef and lettuce and cut on the diagonal. |
[Name] Flaming Eggs [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2002-02-15T17:26:00Z [Description] Make and share this Flaming Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Free Of...", "Spicy", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", NA, "8", "1", "3", NA] [RecipeIngredientParts] ["olive oil", "onion", "red chilies", "green chili", "tomatoes", "tomato paste", "eggs", "paprika", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.5 [FatContent] 9.7 [SaturatedFatContent] 2.2 [CholesterolContent] 211.5 [SodiumContent] 116.8 [CarbohydrateContent] 6.3 [FiberContent] 1.6 [SugarContent] 4.1 [ProteinContent] 7.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 320F degrees. Heat the oil in a medium pan, add the onion and cook over medium heat until soft and lightly golden. Add the pepper and chilies and cook for a further 2-3 minutes. Add the tomato paste and cook, uncovered, over a low heat for 10 minutes, stirring occasionally. Transfer the tomato mixture into a shallow, ovenproof dish. Using the bowl of a soup spoon, press three hollows into the mixture to hold the eggs (one per number of servings]. One-by-one break each egg into the hollows. Bake for 20-30 minutes or until the whites are set and the yolks are still soft. Sprinkle with paprika or cayenne and serve immediately. |
[Name] Texas Two Bean Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-15T17:26:00Z [Description] Make and share this Texas Two Bean 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/19/78/8/picC1f5fN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/78/8/picjTBE9P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/78/8/picpCrdd1.jpg"] [RecipeCategory] Black Beans [Keywords] ["Beans", "Vegetable", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "2", "1/2", "1", "1", "1", "1", "1", "1/2", "2", "1/2", "2", "1", "1", "1", "1/4", NA, NA, NA] [RecipeIngredientParts] ["onions", "garlic cloves", "olive oil", "salt", "celery", "red bell pepper", "green bell pepper", "fresh chili pepper", "dried oregano", "dried thyme", "ground cumin", "ground black pepper", "water", "tomatoes", "black-eyed peas", "black-eyed peas", "black beans", "barbecue sauce", "salt", "tortilla chips", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 275.9 [FatContent] 6.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 527.5 [CarbohydrateContent] 45.9 [FiberContent] 12.4 [SugarContent] 9.4 [ProteinContent] 12.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a soup pot, combine the onions and garlic with the oil and salt. Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally. Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often. Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes. Add the black-eyed peas, your choice of beans, and the barbecue sauce. Mix well, cover and simmer for 10 minutes. Add salt to taste. Garnish with crushed tortilla chips and sour cream on top if desired. |
[Name] Chicken Pepperoni [AuthorId] 15609 [AuthorName] Lali8752 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-15T17:26:00Z [Description] Make and share this Chicken Pepperoni recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "1", "1", "1", NA, NA, NA, "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "bell pepper", "mushroom", "garlic", "onion", "pasta", "mozzarella cheese"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 265.3 [FatContent] 6.2 [SaturatedFatContent] 1.0 [CholesterolContent] 51.3 [SodiumContent] 1070.0 [CarbohydrateContent] 26.0 [FiberContent] 1.6 [SugarContent] 19.9 [ProteinContent] 25.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the chicken breasts, I use a very small amount of water and kind of\"steam\" them. In the same pan add pepperoni, peppers, mushrooms, garlic, onion and salt and pepper Let the peppers\"steam\" a little also. When chicken is done cut into bite sized pieces. Cook pasta as per instructions on package, we usually use rotini but it's good with any kind Add sauce to chicken mixture and heat. Serve over the drained pasta. Top with cheese. |
[Name] Skewer Sundae [AuthorId] 3288 [AuthorName] TishT [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-02-15T17:26:00Z [Description] Make and share this Skewer Sundae recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "12", "12", "8", "2", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["banana", "strawberries", "fresh pineapple chunks", "French vanilla ice cream", "butter", "sugar", "lemon, rind of", "orange, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 659.9 [FatContent] 40.7 [SaturatedFatContent] 25.8 [CholesterolContent] 212.2 [SodiumContent] 172.4 [CarbohydrateContent] 66.7 [FiberContent] 1.6 [SugarContent] 58.4 [ProteinContent] 8.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Alternate fruit on short wooden skewers. Divide ice cream scoops between four sundae dishes and set skewers on top and refrigerate. Heat butter in frying pan. Stir in sugar and cook until golden brown. Mix constantly. Add orange juice and rinds and continue cooking to reduce by half. Cool slightly then pour over kebabs and serve. |
[Name] Tipsy Cake with Waldorf Icing [AuthorId] 27395 [AuthorName] Manda [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-02-15T17:40:00Z [Description] Another tasty cake recipe giving beer a functional use (other than making people "dysfunctional"/lol). Make the cooked part of the icing after you put the cake in the oven so it has time to cool, or you can also put it in the fridge to cool faster. This cake is also very good without the nuts if you don't like them. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "2", "2", "3", "1", "2 1/2", "1/2", "2", "1", "3/4", "1/4", "3", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["margarine", "sugar", "eggs", "margarine", "flour", "baking soda", "beer", "maraschino cherry", "cherry juice", "flour", "milk", "vanilla", "margarine", "butter", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 601.6 [FatContent] 31.3 [SaturatedFatContent] 9.4 [CholesterolContent] 58.4 [SodiumContent] 544.2 [CarbohydrateContent] 75.5 [FiberContent] 1.7 [SugarContent] 50.4 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] 1 9x13-inch cake [RecipeInstructions] CAKE------------. Preheat oven to 350 degrees. Mix all ingredients except cherries, juice, and nuts in large bowl. Mix until smooth. Cut cherries into small pieces (about quartered], and add to batter. Add cherry juice and nuts and stir. Pour into greased 9X13-inch pan, and bake for 40 minutes at 350 degrees. ICING------------. In small saucepan, cook flour and milk until very thick, stirring constantly. Cool well. Cream remaining ingredients well. Add cold flour mixture and beat until sugar is no longer grainy (this takes a while; at least 5 minutes]. Frost cooled cake and sprinkle with chopped nuts, if desired. |
[Name] Canapes with Savory Oyster Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-16T08:01:00Z [Description] Make and share this Canapes with Savory Oyster Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "German", "European", "Potluck", "Christmas", "Thanksgiving", "Savory", "< 30 Mins", "No Cook", "Refrigerator", "Small Appliance", "Oysters", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "2"] [RecipeIngredientParts] ["eggs", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.3 [FatContent] 3.2 [SaturatedFatContent] 1.0 [CholesterolContent] 111.1 [SodiumContent] 143.2 [CarbohydrateContent] 7.6 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 5.1 [RecipeServings] 4.0 [RecipeYield] 4 canapes [RecipeInstructions] Use blender or food processor to puree all ingredients (except bread] into a smooth paste. Trim sliced bread into large square without crusts. Place a layer of paste on one slice, top with remaining slice and cut into four squares or triangles. |
[Name] Reuben in the Round [AuthorId] 27395 [AuthorName] Manda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-16T08:01:00Z [Description] My family loves Reuben's, so this is a fave munchie around here. It is also good served with crackers if you don't want to do the whole bread thing. Great party food!! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "High Protein", "High In...", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "8", "8", "1", "1 1/2", "1", NA] [RecipeIngredientParts] ["sour cream", "green onion", "swiss cheese", "corned beef", "sauerkraut", "caraway seeds"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 818.3 [FatContent] 56.9 [SaturatedFatContent] 32.7 [CholesterolContent] 171.2 [SodiumContent] 987.1 [CarbohydrateContent] 30.1 [FiberContent] 3.2 [SugarContent] 4.2 [ProteinContent] 47.1 [RecipeServings] 12.0 [RecipeYield] 4 cups [RecipeInstructions] In large bowl, stir together all ingredients except bread and veggies. Refrigerate at least 2 hours. Cut thin, lengthwise slice off of top of bread. Hollow out center of bread, reserving bread to use for dipping, and leaving 1-inch shell. fill with dip. Serve with reserved bread and veggie dippers. |
[Name] Cocoa Drop Cookies 2 [AuthorId] 20160 [AuthorName] LeeAnn [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-16T08:01:00Z [Description] I changed this around from the original recipe that I posted. This one is more like a brownie. Yummy. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "1", "1", "1", "1/2", "3/4", "1 1/2", "1 1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "butter", "margarine", "sugar", "light cottage cheese", "eggs", "vanilla", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.1 [FatContent] 2.7 [SaturatedFatContent] 1.6 [CholesterolContent] 11.2 [SodiumContent] 64.1 [CarbohydrateContent] 8.6 [FiberContent] 0.5 [SugarContent] 5.0 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] Stir together flour, cocoa, baking powder, baking soda and salt. Beat butter until smooth, add sugar, beat well. Add eggs and vanilla, beat well. Stir in cottage cheese. Add dry ingredients to wet and mix. Drop by teaspoon about 2\" apart onto a baking sheet. Bake 10-12 minutes at 350. |
[Name] Spanish Garlic Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-16T08:01:00Z [Description] Make and share this Spanish Garlic Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Grains", "Vegetable", "Meat", "Spanish", "European", "Spicy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "1", "4", "4", "1 1/2", "1/4", "2", NA] [RecipeIngredientParts] ["garlic", "jamon serrano", "water", "paprika", "olive oil", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.4 [FatContent] 34.1 [SaturatedFatContent] 5.7 [CholesterolContent] 211.5 [SodiumContent] 469.7 [CarbohydrateContent] 35.9 [FiberContent] 2.3 [SugarContent] 3.2 [ProteinContent] 12.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel garlic and cut into large chunks. Heat oil in a saucepan. When oil is hot, add garlic and bread cubes and sauté until lightly browned. Add water, salt, pepper and paprika and simmer, covered, for 5-10 minutes until bread looks as if it is dissolving. Add jamon Serrano and stir. Crack two eggs into the soup (DO NOT STIR], and allow the eggs to poach until they are set (about 4 minutes]. Stir only very slightly and serve. |
[Name] Butter Buster's Turkey Meatloaf [AuthorId] 31326 [AuthorName] Shannon Bailey [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-02-16T08:01:00Z [Description] This is so delicious. It's just like eating a ground beef meatloaf but much healthier. Plus, you can use the basic recipe and add whatever you usually add to meatloafs. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["ground turkey", "Egg Beaters egg substitute", "ketchup", "Accent seasoning", "tomato sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 94.6 [FatContent] 3.9 [SaturatedFatContent] 1.0 [CholesterolContent] 35.9 [SodiumContent] 420.0 [CarbohydrateContent] 6.6 [FiberContent] 0.4 [SugarContent] 5.2 [ProteinContent] 8.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together thoroughly. Place in a loaf pan that has been sprayed with a non-fat cooking spray. Pour the 8oz can of tomato sauce over turkey meat mixture. Bake for one hour at 350 degrees F. |
[Name] S'more Pie [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2002-02-16T08:01:00Z [Description] Make and share this S'more Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1/3", "2"] [RecipeIngredientParts] ["prepared graham cracker crusts", "miniature marshmallows", "milk", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 805.0 [FatContent] 55.5 [SaturatedFatContent] 30.4 [CholesterolContent] 110.6 [SodiumContent] 265.1 [CarbohydrateContent] 81.6 [FiberContent] 3.9 [SugarContent] 58.6 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] 1 eight inch pie [RecipeInstructions] In medium saucepan over low heat, melt 1 3/4 cup chocolate chips and 1 cup marshmallows. Do not over heat. Pour into large bowl; cool to room temperature. Whip cream in smaller bowl until stiff peaks form. Fold 3 cups of the whipped cream and remaining 2 cups marshmallows into cooled chocolate mixture. Spoon into crust; swirling top. Garnish with remaining whipped cream and last 1/4 cup chocolate chips. Chill several hours. |
[Name] Lemon and Mint Marinade for Poultry [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT15M [TotalTime] PT16M [DatePublished] 2002-02-16T08:01:00Z [Description] This is a wonderful marinade for dark meat such as chicken thighs or turkey legs. It can be used for white meat also, but it's best to leave the skin on white meat until it is cooked. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["European", "Low Protein", "Vegan", "Free Of...", "Spicy", "< 30 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "4"] [RecipeIngredientParts] ["lemon juice", "of fresh mint", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 125.7 [FatContent] 13.5 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 1.8 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 4 ounces [RecipeInstructions] Mix ingredients in a small bowl. Marinate chicken or turkey for several hours prior to broiling, grilling, or barbecuing. |
[Name] Canapes with Egg and Anchovy Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2002-02-16T08:01:00Z [Description] Make and share this Canapes with Egg and Anchovy Spread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/79/9/picAiN0X9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/79/9/pickT6f80.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Grains", "German", "European", "Potluck", "Spicy", "Christmas", "Thanksgiving", "< 30 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "6", "2", "2"] [RecipeIngredientParts] ["eggs", "anchovy fillets", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 81.6 [FatContent] 3.4 [SaturatedFatContent] 1.0 [CholesterolContent] 98.1 [SodiumContent] 319.4 [CarbohydrateContent] 6.5 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] 4 canapes [RecipeInstructions] Use blender or food processor to puree all ingredients (except bread] into a smooth paste. Trim sliced bread into large square without crusts. Place a layer of paste on one slice, top with remaining slice and cut into four squares or triangles. |
[Name] Kafta Snoober (Lamb Burgers with Pine Nuts) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT1M [TotalTime] PT46M [DatePublished] 2002-02-16T08:01:00Z [Description] Make and share this Kafta Snoober (Lamb Burgers with Pine Nuts) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Grains", "Fruit", "Nuts", "Meat", "Lebanese", "Southwest Asia (middle East]", "Asian", "Kid Friendly", "Free Of...", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA, "4", "1/4", "1", NA, "1", "1", NA] [RecipeIngredientParts] ["ground lamb", "black pepper", "parsley", "pine nuts", "onion", "butter", "dried mint", "tomato puree", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 422.2 [FatContent] 32.5 [SaturatedFatContent] 12.0 [CholesterolContent] 82.8 [SodiumContent] 94.3 [CarbohydrateContent] 11.8 [FiberContent] 2.5 [SugarContent] 5.6 [ProteinContent] 21.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown pine nuts in butter. Combine lamb, parsley, onion, mint, salt and pepper. Mix well and shape into rolls, filling each with 1 tsp pine nuts. Place in baking pan and pour tomato puree over rolls. Bake 30 minutes at 350F. |
[Name] Shrimp Ono Nui [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-16T08:01:00Z [Description] Make and share this Shrimp Ono Nui recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Hawaiian", "Potluck", "Christmas", "Thanksgiving", "< 30 Mins", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["24", "4", "2", "3"] [RecipeIngredientParts] ["raw shrimp", "all-purpose flour", "eggs", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.2 [FatContent] 29.8 [SaturatedFatContent] 25.0 [CholesterolContent] 113.1 [SodiumContent] 80.9 [CarbohydrateContent] 25.0 [FiberContent] 7.5 [SugarContent] 3.3 [ProteinContent] 12.7 [RecipeServings] 6.0 [RecipeYield] 24 delicious shrimpers [RecipeInstructions] Dredge shrimp in flour, then in eggs. Roll the shrimp through shredded coconut, covering them thoroughly. Deep fry shrimps at about 375°F, until they are brown. Serve with cocktail sauce to which crushed pineapple is added according to taste. |
[Name] Blue Cheese and Bacon Bread Twist [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT30M [PrepTime] PT24H [TotalTime] PT24H30M [DatePublished] 2002-02-16T08:01:00Z [Description] This lovely bread takes a bit of effort but it's worth it for that special occasion, or if you just really like a crusty bread with lots of flavour. Very yummy used as bread for an open sandwich! Remember to plan a day ahead, because the first stage involves leaving the mixture overnight. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/80/2/picMbeUeo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/80/2/picXz4Auf.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "6 -8", "1"] [RecipeIngredientParts] ["white flour", "cold water", "fast-rising active dry yeast", "salt", "bacon", "blue cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 83.7 [FatContent] 3.2 [SaturatedFatContent] 1.6 [CholesterolContent] 6.7 [SodiumContent] 231.6 [CarbohydrateContent] 10.2 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 20 slices [RecipeInstructions] The day before you want the bread, make a sticky paste by mixing together 1/2 cup of the flour, 1/2 cup of the water and two teaspoons of yeast in a bowl. When the ingredients are combined, cover the bowl with cling film and leave in the fridge overnight. The next day, the mixture will have bubbles on top and smell fermented. Add remaining flour, yeast and salt to the bowl, and start adding the remaining water a bit at a time, until you get a sticky consistency. Flop the dough onto a floured work surface, sprinkle more flour on the dough and knead for 3-5 minutes or until smooth. Put the dough in a large bowl, cover with cling film and leave to rise until doubled, between 1-2 hours. Meanwhile, fry the bacon until crispy and then cut into small pieces. Crumble the cheese into a small bowl and mix with bacon. Take dough and turn onto a floured work surface again, working bacon and cheese into the dough this time and kneading for another 3-5 minutes until smooth. Put back in bowl and leave for another hour to rise by about a third to a half. Take dough and split into three equal pieces. On a lightly floured surface, roll each piece into a sausage shape, about 20 inches long. Take the three \"sausages\" and lay them out in front of you, each at a slight angle to the other. This part is hard to describe, but just imagine you are braiding hair. You will need to pinch the three pieces together at one end and then, once they are attached, take the piece on the left side and bring it over the centre piece. Then take the right piece and bring it over the centre piece. Repeat until all the dough is braided and pinch together at the end. Lay bread on a greased and floured baking sheet, cover with cling film and let rise for one final hour. Bake for 30-35 minutes in an oven at 200°C or about 350°F. |
[Name] Canapes with Savory Pork Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-16T08:01:00Z [Description] Make and share this Canapes with Savory Pork Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Pork", "Grains", "Meat", "German", "European", "Potluck", "Christmas", "Thanksgiving", "Savory", "< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2"] [RecipeIngredientParts] ["ground pork", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.0 [FatContent] 6.4 [SaturatedFatContent] 3.8 [CholesterolContent] 16.2 [SodiumContent] 126.7 [CarbohydrateContent] 6.3 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] 4 canapes [RecipeInstructions] Use blender or food processor to puree all ingredients (except bread] into a smooth paste. Trim sliced bread into large square without crusts. Place a layer of paste on one slice, top with remaining slice and cut into four squares or triangles. |
[Name] Quick Coconut Layer Cake [AuthorId] 31227 [AuthorName] Kimbo [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-16T08:01:00Z [Description] This is quick because of the cake mix base, but it's luscious with its whipped cream frosting and loads of coconut. This would be terrific for Easter. Tint the coconut and add jellybeans on top! This is a combination of a couple of recipes from The Cake Mix Doctor. Please keep refrigerated. :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/80/4/pic3KwnyW.jpg" [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "3", "2", "1/2", "1", NA] [RecipeIngredientParts] ["sour cream", "eggs", "powdered sugar", "vanilla extract", "Baker's angel flake sweetened coconut"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 740.1 [FatContent] 51.2 [SaturatedFatContent] 26.2 [CholesterolContent] 174.8 [SodiumContent] 508.8 [CarbohydrateContent] 64.4 [FiberContent] 1.6 [SugarContent] 38.1 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Beat cake ingredients with electric mixer on low speed for one minute to blend. Increase speed to medium and beat for two minutes, scraping down sides when necessary. Pour into two greased and floured 9\" round cake pans. Bake in a preheated 350 degree oven for approximately 25 minutes or until toothpick inserted in center comes out clean. Cool on wire racks for 10 minutes, remove from pans and cool completely. For frosting, beat cream on high speed until soft peaks form. Add sugar and vanilla and beat to stiff peaks. Frost between layers and on top and sides of cake. Coat the outside surfaces liberally with grated coconut. |
[Name] Roasted Leg of Lamb [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-16T08:01:00Z [Description] Make and share this Roasted Leg of Lamb recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Vegetable", "Meat", "Canadian", "Indonesian", "Asian", "Christmas", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", NA, NA, NA, "1", "4", "1", "2", "1"] [RecipeIngredientParts] ["leg of lamb", "olive oil", "Dijon mustard", "ground cumin", "of fresh mint", "salt", "black pepper", "ground cumin", "white sugar", "brown sugar", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.6 [FatContent] 5.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 69.4 [CarbohydrateContent] 9.6 [FiberContent] 1.4 [SugarContent] 6.1 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Veal stock can be purchased at specialty stores or can be made by boiling 1 pound of veal bones in 16 cups of water in a large stockpot for two hours. Strain and discard the bones. Use as needed, the stock can be frozen for later use. Preheat the oven to 350 degrees. Trim fat from lamb leg. Combine oil and mustard and coat lamb with the mixture. Sprinkle with 2 tablespoon cumin, 1/2 cup of the mint and salt and pepper. Place lamb leg on top of diced veggies in a large roasting pan. Bake for 1 1/2 hours, or until slightly pink in the middle. remove lamb from the oven and let sit for 10 minutes before carving. Remove veggies from pan and set aside. Deglaze the roasting pan with stock. Stir in balsamic vinegar, remaining mint, the 1 teaspoon cumin, sugar and red wine. Simmer for a few minutes. Carve the lamb thinly and serve on top of roasted veggies with a light ladle of sauce. |
[Name] Mom's Steak Sauce [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-16T08:02:00Z [Description] This is the sauce that my family uses to marinate a london broil. I usually make a double batch so that I have plenty to serve with the london broil and extra to drizzle over my baked potato. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["salt", "Worcestershire sauce", "vinegar", "ketchup", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 308.0 [FatContent] 22.1 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 5058.2 [CarbohydrateContent] 29.4 [FiberContent] 0.3 [SugarContent] 24.6 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] Mix everything together in a small saucepan. Bring to a boil. Cool. Serve as a steak sauce and/or use to marinate your choice of beef. |
[Name] Macaroni & Cheese Casserole [AuthorId] 28533 [AuthorName] Tarynne [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-16T08:02:00Z [Description] Make and share this Macaroni & Cheese Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/80/7/picTmaeEF.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Kid Friendly", "High In...", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "12", "4", "2 1/2", "1/2", NA, "1/4", "2"] [RecipeIngredientParts] ["macaroni", "cheddar cheese", "eggs", "milk", "salt", "black pepper", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 802.4 [FatContent] 45.3 [SaturatedFatContent] 26.8 [CholesterolContent] 312.1 [SodiumContent] 1020.8 [CarbohydrateContent] 56.9 [FiberContent] 2.0 [SugarContent] 2.2 [ProteinContent] 40.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] liberally butter a 2 quart casserole dish. Alternate layering macaroni and cheese slices in the buttered casserole. Beat eggs, milk, salt and pepper. Pour mixture over macaroni and cheese. Mix cracker crumbs with melted butter. Add to top of casserole. Bake at 350 degrees for 45 minutes or until a knife comes out clean when inserted. |
[Name] Quick & Easy Fruit and Dip [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-16T08:02:00Z [Description] I got this recipe about 20 years ago from a Tupperware dealer at a party. It is still a family favorite after all of these years. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/80/8/picIGHRrB.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Cheese", "Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", NA] [RecipeIngredientParts] ["cream cheese", "marshmallow creme", "nectarines", "plum"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 161.2 [FatContent] 10.0 [SaturatedFatContent] 6.2 [CholesterolContent] 31.2 [SodiumContent] 95.9 [CarbohydrateContent] 16.0 [FiberContent] 0.1 [SugarContent] 9.8 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blend cream cheese and marshmallow crème in mixer. Slowly add ¼ C of juice. Mix until well blended. Cover and chill. Cut fruit up into bite size pieces. Dip the bananas and apples into the remaining pineapple juice to prevent the fruit from browning. (Works as well as lemon but adds some sweetness to the fruit] To serve, arrange fruit on a platter around the dip. |
[Name] Tarynne's Potato Latkes [AuthorId] 28533 [AuthorName] Tarynne [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-16T08:02:00Z [Description] This makes a great luncheon or light dinner entree when served with sour cream and caviar or serve as sidedish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/80/9/picctjT9N.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "Russian", "European", "Healthy", "Kosher", "Hanukkah", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "2", "1/2", NA] [RecipeIngredientParts] ["potatoes", "red onion", "eggs", "flour"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 224.0 [FatContent] 2.8 [SaturatedFatContent] 0.8 [CholesterolContent] 105.8 [SodiumContent] 45.4 [CarbohydrateContent] 41.8 [FiberContent] 4.2 [SugarContent] 2.2 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shred potatoes and onions together. Squeeze in a towel until dry. Add eggs, flour, and season to taste. Fry until golden brown. Serve with sour cream or apple sauce, if desired. |
[Name] Arroz Con Pollo (Chicken & Rice) [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2002-02-16T08:02:00Z [Description] This recipe comes from my sister's mother-in-law that is from Cuba. It is a little different than most chicken and rice dishes, but very tasty. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Cuban", "Caribbean", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1", "4", "8", "1", "14", "1", "1", "2", "0.5"] [RecipeIngredientParts] ["whole chicken", "green pepper", "onion", "garlic cloves", "olive oil", "tomato sauce", "chicken bouillon cubes", "boiling water", "capers", "Spanish olives", "sweet peas", "pimiento", "Uncle Ben's converted brand rice", "beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1168.6 [FatContent] 61.8 [SaturatedFatContent] 16.6 [CholesterolContent] 244.3 [SodiumContent] 1735.3 [CarbohydrateContent] 77.6 [FiberContent] 9.4 [SugarContent] 18.0 [ProteinContent] 70.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle chicken pieces with salt, pepper, and garlic salt. Fry in vegetable oil until brown on both sides; set aside. Sauté green pepper, onion, and garlic in olive oil. Place browned chicken and sautéed vegetables into a large pot,on medium heat. Dissolve the chicken bouillon in the boiling water. Add to the pot, tomato soup, tomato sauce, chicken bouillon, and capers. Cook on medium heat. When the mixture starts to boil, add the Spanish olives, sweet peas (with juice], and pimentos (with juice]. Add the rice and beer. Simmer for 2 hours. If it gets too thick thin with a little beer. |
[Name] Country Pork Chops With Mushroom Gravy [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2002-02-16T08:02:00Z [Description] Make and share this Country Pork Chops With Mushroom Gravy 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/19/81/1/picHyu7Sg.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", NA, "2", "1", "1/4", "1/4", "1/4", "3", "1/4", "1/8", "2", "1"] [RecipeIngredientParts] ["center-cut pork chops", "onions", "chicken broth", "garlic powder", "water", "flour", "salt", "pepper", "fresh mushrooms", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 538.4 [FatContent] 31.3 [SaturatedFatContent] 12.6 [CholesterolContent] 166.4 [SodiumContent] 357.5 [CarbohydrateContent] 6.2 [FiberContent] 0.9 [SugarContent] 3.2 [ProteinContent] 55.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 deg. In 10\" skillet brown pork chops over med-high heat (1-2 min per side]. Season both sides with salt and pepper. Place in 13x9\" baking pan and cover with onions. Add chicken broth, thyme and garlic powder to skillet drippings. Stir; pour over pork chops and onions. Cover with foil; bake for 60-70 min. or until tender. Place on serving platter; keep warm. Pour liquid from baking pan into 10\" skillet. Cook over medium heat until mixture just comes to a boil (1-2 min]. Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix. Slowly stir flour mixture into hot liquid in skillet. Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 min. Add mushrooms; cook 2 minutes. Reduce heat to low. Stir in sour cream. Continue cooking, stirring constantly, until heated through (1-2 min]. Serve gravy over pork chops. (Gravy also good on baked potatoes]. |
[Name] Mandarin Orange Salad with Pecans [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-16T08:02:00Z [Description] My mom uses almonds when she does this salad. I use pecans. You can also "candy" the pecans by putting thime in a pan with some sugar and cooking until the sugar has caramelized. Remove from the heat and pour onto foil and let cool. Break the pecans apart and toss with the salad. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Nuts", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3", "1", NA, NA, "3", "3", "11", "1/2"] [RecipeIngredientParts] ["shallot", "olive oil", "walnut oil", "coarse salt", "black pepper", "frisee", "green leaf lettuce", "mandarin oranges", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 167.8 [FatContent] 12.9 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 14.8 [CarbohydrateContent] 13.0 [FiberContent] 3.6 [SugarContent] 7.7 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk together the shallot, vinegar and oil (s]. Season with salt and pepper, set aside. Right before serving, toss with the greens. Top each salad with orange slices and pecans. |
[Name] Lemon and Thyme Marinade for Poultry [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2002-02-16T08:02:00Z [Description] This is a wonderful marinade for dark meat such as chicken thighs or turkey legs. It can be used for white meat also, but it's best to leave the skin on white meat until it is cooked. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["European", "Low Protein", "Vegan", "Free Of...", "Spicy", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "4"] [RecipeIngredientParts] ["lemon juice", "fresh thyme", "dried thyme", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.6 [FatContent] 13.5 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 1.9 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 4 ounces [RecipeInstructions] Mix ingredients in a small bowl. Marinate chicken or turkey for several hours prior to broiling, grilling, or barbecuing. |
[Name] Blackened Sirloin With Tex-Mex Butter [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8M [PrepTime] PT35M [TotalTime] PT43M [DatePublished] 2002-02-16T08:02:00Z [Description] Make and share this Blackened Sirloin With Tex-Mex Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Cajun", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "1/4", "1/2", "1/8", "1", "1 1/2", "1", "2", "2"] [RecipeIngredientParts] ["butter", "cumin", "oregano", "chili powder", "thyme", "cayenne pepper", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 634.6 [FatContent] 47.8 [SaturatedFatContent] 19.7 [CholesterolContent] 184.2 [SodiumContent] 169.8 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 47.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small bowl, combine first 6 ing. Place in refrigerater. Brush the 1 T melted butter on steak. Rub blackened seasoning on each side of steak. Let stand 30 minutes. Cut steak into 4 pieces. Preheat a heavy saucepan to very hot. Add the oil. Add steak and cook on med-hi for 6-8 minutes, to desired doneness. Serve steak with a ball of Tex-Mex butter on top. |
[Name] The Best Quiche Ever [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-16T08:02:00Z [Description] My sisters and I used to make this for our family for dinner when we were young. Not only is this a very easy recipe to make but it is quite tasty as well. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/81/5/01495320918.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/81/5/01487379497.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/81/5/pic1S5SKr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/81/5/picSFLFbo.jpg"] [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "1/2", "1", "1", "3", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["swiss cheese", "mozzarella cheese", "onion", "milk", "eggs", "salt", "oregano", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 265.1 [FatContent] 17.8 [SaturatedFatContent] 8.2 [CholesterolContent] 134.9 [SodiumContent] 498.4 [CarbohydrateContent] 13.8 [FiberContent] 0.2 [SugarContent] 1.5 [ProteinContent] 12.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Layer the swiss cheese, mozzerella cheese, pepperoni, and onion in the pie crust. In a small bowl, mix together the milk, eggs, salt, oregano, and garlic powder. Pour this mixture over the cheese in the pie crust. Bake for 45 minutes. |
[Name] Easy Tomato Chutney with a Kick [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2002-02-16T08:02:00Z [Description] This chutney is a superb accompaniment to almost any kind of roast meat. And it will add some serious zing to an Italian or cold cut submarine! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Grains", "Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Spicy", "Christmas", "Weeknight", "For Large Groups", "Refrigerator", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "1 1/2", "1 1/2", "2", "2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["tomatoes", "red wine vinegar", "apple cider vinegar", "sugar", "salt", "mustard seeds", "pepper", "scallions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 88.9 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 267.5 [CarbohydrateContent] 20.5 [FiberContent] 1.2 [SugarContent] 18.8 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 3 cups, approximately [RecipeInstructions] In a saucepan, bring vinegars, sugar, salt, black pepper, chili flakes and mustard seeds to a boil, stirring occasionally. Stir in tomatoes, bell peppers and scallion greens. Simmer, uncovered, for about 1½ hours, or until reduced to about three cups and thickened. Stir occasionally, increasing frequency of stirring in the last hour. |
[Name] 7-Up Cranberry Punch [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT8M [PrepTime] PT4H [TotalTime] PT4H8M [DatePublished] 2002-02-16T08:02:00Z [Description] This is the most delicious punch. My mom used to make it for holiday gatherings. My sisters and I could never get enough of this punch and looked forward to gatherings when my mom would make it. It has a unique flavor with the cinnamon syrup. Appears as though it takes a long time to make but it is the cinnamon syrup that requires advance preparation. My mom would make the syrup up days in advance of the punch and store it in the refrigerator. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/81/7/picMB0cph.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "Weeknight", "Stove Top"] [RecipeIngredientQuantities] ["2", "1 1/2", "4", "3", "2 1/2", "1", "42", NA] [RecipeIngredientParts] ["water", "sugar", "cinnamon sticks", "cranberry juice", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 69.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.5 [CarbohydrateContent] 17.6 [FiberContent] 0.1 [SugarContent] 16.1 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 35 cups [RecipeInstructions] Chill fruit juices and 7-Up. Simmer water, sugar and cinnamon sticks together for 10 minutes. Set aside for several hours to allow the mixture to develop the cinnamon spiced flavor. Prior to serving time, remove the cinnamon sticks from the sugar syrup. In a large punch bowl, combine the sugar syrup, cranberry juice, orange juice, and lemon juice. Slowly pour in the 7-Up. Add ice-cubes and garnish with lime slices if desired. |
[Name] Sauerkraut Meatballs [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H15M [PrepTime] PT25M [TotalTime] PT1H40M [DatePublished] 2002-02-16T08:02:00Z [Description] Make and share this Sauerkraut Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Veal", "Pork", "Grains", "Fruit", "Vegetable", "Meat", "German", "European", "Kid Friendly", "Potluck", "Spicy", "Christmas", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "8", "1/2", "8", "8", "1", "1/2", "2", "2", NA, NA, "2", "1", "1"] [RecipeIngredientParts] ["potato", "red cabbage", "onion", "lemon, rind of", "fresh parsley", "white wine", "Worcestershire sauce", "all-purpose flour", "fresh lemon juice", "capers"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 586.8 [FatContent] 28.9 [SaturatedFatContent] 8.2 [CholesterolContent] 109.4 [SodiumContent] 372.7 [CarbohydrateContent] 47.2 [FiberContent] 5.4 [SugarContent] 5.8 [ProteinContent] 33.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 4-quart saucepan over medium-high heat, heat 2 tbsp oil. Add potatoes, cabbage and onion; cook about 5 minutes until crisp-tender, stirring frequently. Add ½ cup water; cover and cook for 10 minutes, stirring occasionally. Meanwhile, in a large bowl, combine veal, pork, breadcrumbs, grated lemon peel, 1 tbsp. of the chopped parsley, salt and pepper; blend everything together with your hands or a wooden spoon. Shape mixture into 1½<U+0093> balls. In 12\" skillet over medium-high heat, heat 1 tbsp. oil; cook meatballs about 15 minutes, turning frequently until well browned on all sides. Using a slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm. Stir flour into drippings in skillet; add the lemon juice, remaining 1 tbsp. parsley and Worcestershire sauce and capers. Gradually stir in ¾ cup water; increase heat to high. Bring to boil; reduce heat to low; cook 1 minute. To serve, pour mixture over meatball-cabbage mixture in saucepan and toss well. Spoon into serving bowl. |
[Name] Fried Flour Doughnuts [AuthorId] 28984 [AuthorName] Fran Sondia [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-02-16T08:02:00Z [Description] This is great for company parties and picnics or anytime! It is quick and easy to make enjoy. You can also coat them with sugar and cinnamon. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Healthy", "Hanukkah", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1 1/2", "3", "2", "3 3/4"] [RecipeIngredientParts] ["flour", "Bisquick baking mix", "baking powder", "sugar", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 677.6 [FatContent] 21.8 [SaturatedFatContent] 16.9 [CholesterolContent] 0.4 [SodiumContent] 316.1 [CarbohydrateContent] 112.1 [FiberContent] 2.4 [SugarContent] 42.4 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 50 piece [RecipeInstructions] Mix flour, Bisquick mix and baking powder, and set aside. In another bowl mix coconut milk and sugar. It is important that the sugar dissolves before mixing it into the flour mixture. After thoroughly mixing the two together, roll out with rolling pin and cut into desired shapes. Deep fry in hot cooking oil over medium heat until golden brown. |
[Name] Steamed Mussels with Rouille [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-02-16T08:02:00Z [Description] Make and share this Steamed Mussels with Rouille recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Grains", "Canadian", "European", "Very Low Carbs", "Free Of...", "Potluck", "Spicy", "< 60 Mins", "Steam", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "4 -6", "3", NA, "3", "1", "1", "1/8", "1/2 - 1", "1"] [RecipeIngredientParts] ["mussels", "dry white wine", "water", "garlic", "fresh ground pepper", "garlic", "egg", "salt", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 871.5 [FatContent] 61.4 [SaturatedFatContent] 9.2 [CholesterolContent] 163.7 [SodiumContent] 761.8 [CarbohydrateContent] 15.3 [FiberContent] 0.2 [SugarContent] 2.0 [ProteinContent] 29.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] First, prepare rouille by putting garlic in a food processor. Using a steel blade, mince finely. Scrape down the sides of the processor bowl and add the eggs, salt and chili. Blend well. With the motor running, slowly add the olive oil in a steady stream. Process for one more minute. Thin, if necessary, with a little lemon juice. Refrigerate after preparation. Makes one cup. After the rouille is made, clean the mussels by placing them in a pot of fresh water. Examine each mussel, discarding any with broken shells. Scrub each mussel and remove the\"beard. \"Reserve cleaned mussels in a bowl. In a large stockpot, combine the wine, garlic, ground pepper, and enough water to bring the stock up to a depth of three inches. Bring the pot to a boil, cover, and then simmer for 15 minutes over low heat. Remove the lid from the pot and carefully place the mussels in the pot. Cover the pot and simmer over medium-high heat until the mussels just open (about five minutes]. Don't overcook the mussels. Lift out mussels, place in a bowl, and cover to keep warm. To serve, place mussels in individual soup bowls. Ladle some of the stock over the mussels and then add a dollop of rouille. Serve with slices of crusty bread to dip in the fragrant stock and more rouille as desired. |
[Name] Linguini Salad [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-16T08:02:00Z [Description] DD's favorite pasta salad. It's pretty unique, but we have to have it whenever the extended family gets together because everyone loves it. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "Potluck", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["linguine", "green onion", "cucumber", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 410.3 [FatContent] 19.1 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 1061.9 [CarbohydrateContent] 52.3 [FiberContent] 2.6 [SugarContent] 7.7 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Toss Veggies with linguini and dressing. Variation: Toss in any variety of vegetables. |
[Name] Lamb Chops in Wine Sauce (Lebanese recipe) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2002-02-16T08:02:00Z [Description] Make and share this Lamb Chops in Wine Sauce (Lebanese recipe) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Lamb/Sheep", "Grains", "Vegetable", "Meat", "Lebanese", "Southwest Asia (middle East]", "Asian", "Very Low Carbs", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", NA, "1/2", NA, "1/2", NA, NA, "1"] [RecipeIngredientParts] ["lamb chops", "ketchup", "flour", "white wine", "butter", "mushroom", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 321.8 [FatContent] 25.4 [SaturatedFatContent] 11.2 [CholesterolContent] 70.3 [SodiumContent] 165.9 [CarbohydrateContent] 3.2 [FiberContent] 0.1 [SugarContent] 2.6 [ProteinContent] 15.9 [RecipeServings] 6.0 [RecipeYield] 6 yummy chops [RecipeInstructions] Flour chops well and season as desired. Combine butter, salt, pepper, ketchup, wine, mushrooms and steak sauce. Pour over chops. Simmer for about 1 hour or so until chops are done. |
[Name] Pork Loin Chops With Garlic Sauce [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT7M [TotalTime] PT27M [DatePublished] 2002-02-16T08:02:00Z [Description] Make and share this Pork Loin Chops With Garlic Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/82/3/piceNI3tW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/82/3/picGRSiiY.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", NA, "2", "2", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "flour", "garlic", "heavy cream", "butter"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 711.5 [FatContent] 47.7 [SaturatedFatContent] 18.5 [CholesterolContent] 219.1 [SodiumContent] 198.9 [CarbohydrateContent] 13.0 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 54.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Salt and pepper pork. Heat oil and butter in skillet. Dredge chops in flour. Fry on med-hi until browned on both sides. Reduce heat to low, cover and simmer for 10 minutes. Remove chops and keep warm. To skillet add garlic. Cook 1 minute until garlic is soft. Add cream, cook for 1 minute. Add 1 t butter, stir to mix well. Serve chops with sauce on top. |
[Name] Orange Crusted Chicken [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-16T08:02:00Z [Description] Received this recipe from a neighbor when I was in high school so that I could make it for my family. This is a wonderful change from traditional chicken recipes. And, it's so very easy to make. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "2", "1/2", "3 -4"] [RecipeIngredientParts] ["butter", "margarine", "salt", "eggs", "chicken parts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 746.4 [FatContent] 45.7 [SaturatedFatContent] 18.1 [CholesterolContent] 287.4 [SodiumContent] 881.8 [CarbohydrateContent] 19.8 [FiberContent] 1.3 [SugarContent] 1.8 [ProteinContent] 60.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Melt the butter in a baking dish. Combine bread crumbs, salt, and orange peel in a shallow dish. In a small bowl, beat eggs and orange juice together until well blended. Dip chicken parts in the egg mixture; coat evenly with crumb mixture. Roll chicken in melted butter. Arrange chicken (skin side down] in baking dish. Bake 30 minutes. Turn chicken and cover with foil. Bake 30 additional minutes. |
[Name] Granola Squares [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-16T08:02:00Z [Description] Make and share this Granola Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Breakfast", "Dessert", "Cookie & Brownie", "Grains", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "2 1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["old fashioned oats", "sunflower seeds", "wheat germ", "whole wheat flour", "unbleached flour", "non-fat powdered milk", "raw peanuts", "pecans", "walnuts", "raisins", "honey", "water", "cinnamon", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 162.9 [FatContent] 9.6 [SaturatedFatContent] 0.9 [CholesterolContent] 0.4 [SodiumContent] 22.7 [CarbohydrateContent] 16.8 [FiberContent] 2.3 [SugarContent] 7.3 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 32 squares [RecipeInstructions] Preheat oven to 250 degrees. Coat a 11 1/2 by 16 1/2 jelly roll pan with cooking spray. Set aside. In a large bowl, combine the oats, sunflower seeds, wheat germ, flour, milk, Grape-Nuts cereal, peanuts, pecans, walnuts, raisins and almonds. In a 2 cup measuring bowl beat together the oil, honey, water, cinnamon and vanilla. Pour over dry mixture coating thoroughly. Spread granola in the prepared pan and bake for 45 minutes. Leave mixture in the oven about an hour until cool. Granola should be very crisp. Cut into squares and store in a covered container. |
[Name] Swedish Chocolate Cake [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-02-16T08:02:00Z [Description] Make and share this Swedish Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Swedish", "Scandinavian", "European", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "3", "2", "2", "1", "1/4", "1", "2", NA] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "baking chocolate", "cake flour", "baking powder", "salt", "baking soda", "heavy cream", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 909.9 [FatContent] 59.1 [SaturatedFatContent] 23.1 [CholesterolContent] 160.1 [SodiumContent] 615.6 [CarbohydrateContent] 91.7 [FiberContent] 3.1 [SugarContent] 50.6 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] 1 yummy cake [RecipeInstructions] Preheat oven to 325F degrees. Butter a bundt pan and sprinkle with about 2 tbsp. dry breadcrumbs, until it is well-coated. In a large bowl, mix the sugar and the shortening and cream well. Blend in the eggs, one at a time, and beat well. Stir in the melted chocolate. Sift together the dry ingredients. Combine the cream and vanilla extract, and then add to the chocolate mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Pour the batter into the pan and bake for 50-60 minutes. Cool the cake in the pan a few minutes before removing. |
[Name] Canapes with Green Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-16T08:02:00Z [Description] Make and share this Canapes with Green Spread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/82/7/picedBl67.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/82/7/picl2mYkC.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "German", "European", "Potluck", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1/8", "2"] [RecipeIngredientParts] ["fresh parsley", "butter", "lemon juice", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 73.1 [FatContent] 4.8 [SaturatedFatContent] 2.8 [CholesterolContent] 11.4 [SodiumContent] 189.6 [CarbohydrateContent] 6.8 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] 4 canapes [RecipeInstructions] Use blender or food processor to puree all ingredients (except bread] into a smooth paste. Trim sliced bread into large square without crusts. Place a layer of paste on one slice, top with remaining slice and cut into four squares or triangles. |
[Name] Shrimp Kabobs [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2002-02-16T08:02:00Z [Description] Make and share this Shrimp Kabobs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Vegetable", "Meat", "Hawaiian", "Kid Friendly", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "20", "1/4", "1", "1/4", "8", "4", "8"] [RecipeIngredientParts] ["fresh shrimp", "pineapple chunks in juice", "bacon", "mushroom cap", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 179.9 [FatContent] 7.6 [SaturatedFatContent] 2.4 [CholesterolContent] 96.0 [SodiumContent] 205.4 [CarbohydrateContent] 14.2 [FiberContent] 1.4 [SugarContent] 11.8 [ProteinContent] 14.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain pineapple, reserving juice. Combine vegetables with shrimp on skewers and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each side or until cooked. Baste often with sauce. |
[Name] Canapes with Savory Onion Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-16T08:03:00Z [Description] Make and share this Canapes with Savory Onion Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Grains", "Cheese", "Vegetable", "German", "European", "Christmas", "Savory", "< 15 Mins", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["sweet onion", "dill pickle", "sour cream", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.6 [FatContent] 2.3 [SaturatedFatContent] 1.2 [CholesterolContent] 5.0 [SodiumContent] 317.5 [CarbohydrateContent] 8.6 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] 4 canapes [RecipeInstructions] Use blender or food processor to puree all ingredients (except bread] into a smooth paste. Trim sliced bread into large square without crusts. Place a layer of paste on one slice, top with remaining slice and cut into four squares or triangles. |
[Name] Canapes with Garlicky Tomato Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-16T08:03:00Z [Description] Make and share this Canapes with Garlicky Tomato Spread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/83/0/pic3yaDeC.jpg" [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Grains", "Cheese", "Fruit", "German", "European", "Potluck", "Spicy", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "2"] [RecipeIngredientParts] ["cream cheese", "tomato paste", "garlic", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 110.8 [FatContent] 7.8 [SaturatedFatContent] 4.8 [CholesterolContent] 23.4 [SodiumContent] 208.2 [CarbohydrateContent] 7.7 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] 4 canapes [RecipeInstructions] Use blender or food processor to puree all ingredients (except bread] into a smooth paste. Trim sliced bread into large square without crusts. Place a layer of paste on one slice, top with remaining slice and cut into four squares or triangles. |
[Name] Lemon-Oregano Marinade for Poultry [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2002-02-16T08:03:00Z [Description] This is a wonderful marinade for dark meat such as chicken thighs or turkey legs. It can be used for white meat also, but it's best to leave the skin on white meat until it is cooked. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/83/1/picGnYIyL.jpg" [RecipeCategory] Fruit [Keywords] ["European", "Low Protein", "Vegan", "Free Of...", "Spicy", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "4"] [RecipeIngredientParts] ["lemon juice", "fresh oregano", "dried oregano", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 126.2 [FatContent] 13.6 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 2.0 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 4 ounces [RecipeInstructions] Mix ingredients in a small bowl. Marinate chicken or turkey for several hours prior to broiling, grilling, or barbecuing. |
[Name] Famous Butler Hot Dog Shoppe Chili Sauce [AuthorId] 31074 [AuthorName] Jenkins [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-02-16T08:03:00Z [Description] This recipe is supposed to be the same as the famous Butler Hot Dog Shop. To get the full effect grill the hot dogs and steam the buns, then top with the chili sauce pickle and onion to get that "just like the hot dog shop taste" It's also great on fries. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/83/2/Hsob7lqmQ6VrwrdWaxwQ_2015-01-18%2018.31.37.jpg" [RecipeCategory] Meat [Keywords] ["Spicy", "Weeknight", "For Large Groups", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/8", "1", "1 1/2", "1/2", "1", "1", "1", "14", "6", "1", "1"] [RecipeIngredientParts] ["ground beef", "salt", "chili powder", "paprika", "ground cloves", "nutmeg", "black pepper", "sugar", "ketchup", "water", "water", "flour"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 31.5 [FatContent] 1.7 [SaturatedFatContent] 0.7 [CholesterolContent] 7.2 [SodiumContent] 45.8 [CarbohydrateContent] 2.0 [FiberContent] 0.1 [SugarContent] 0.9 [ProteinContent] 2.2 [RecipeServings] 128.0 [RecipeYield] 1 gallon [RecipeInstructions] Brown and chop the ground meat in a 4 quart. pan. Drain off excess grease. Add each of the spices, one at a time, and stir after each one. After all the spices are in the mixture, it should be a pastey consistency. Add the ketchup; stir in the water. Bring to a boil, stirring constantly. Keep the heat low and simmer for 2 hours. Add the flour and water mixture. This mixture will blend easily if you mix in your blender before adding to the rest of the sauce. The excess sauce may be frozen. This sauce is supposed to be from the famous hot dog shop in my area. |
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