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[Name] Barkin' Bars for Bonzo's Breakfast [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2002-02-16T08:03:00Z [Description] In an unscientific taste test, 4 out of 5 dogs preferred homemade Barkin' Bars over store-bought bars! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Grains", "Black Beans", "Beans", "Fruit", "Meat", "Asian", "Weeknight", "For Large Groups", "Oven", "Refrigerator", "Freezer", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "2", "4", "2", "4", "3", "1/3", "2", "1", NA, "1", "2 -3"] [RecipeIngredientParts] ["oatmeal", "whole wheat flour", "eggs", "bacon", "bacon grease", "honey", "molasses", "milk", "peanut butter", "black beans", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 196.7 [FatContent] 6.9 [SaturatedFatContent] 2.4 [CholesterolContent] 36.7 [SodiumContent] 47.5 [CarbohydrateContent] 29.0 [FiberContent] 3.3 [SugarContent] 5.7 [ProteinContent] 5.8 [RecipeServings] 24.0 [RecipeYield] 2 cookie trays full of canine goodies [RecipeInstructions] Preheat oven to 325°F. Fetch 2 cookie sheets and grease them. Dump everything into a HUMONGOUS bowl and mix thoroughly. On a lightly floured surface, roll the dough mixture into approximately ½-inch thick oblong sheets. Sit! Stay! Place dough onto greased cookie sheets and, using a pizza cutter or knife, score into whatever size cookies you like. Bake at 325° for 1 hour. After an hour, turn oven off, crack oven door open, and allow cookies to cool in oven. Break at the scored lines. Say “Woof”!. These freeze really well. |
[Name] Canapes with Chicken or Turkey Spread [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-16T08:03:00Z [Description] Make and share this Canapes with Chicken or Turkey Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Grains", "Meat", "German", "European", "Potluck", "Christmas", "Thanksgiving", "< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "1/8", "2"] [RecipeIngredientParts] ["ground chicken", "ground turkey", "butter", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.3 [FatContent] 6.2 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 126.0 [CarbohydrateContent] 6.4 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 1.0 [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] Grog [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-16T08:03:00Z [Description] Make and share this Grog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Spanish", "Portuguese", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "1/2", "4", "16"] [RecipeIngredientParts] ["water", "lemon", "sugar", "maple syrup", "cinnamon sticks", "dark rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.7 [CarbohydrateContent] 27.9 [FiberContent] 1.3 [SugarContent] 25.0 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] 48 ounces [RecipeInstructions] Bring water to a boil in saucepan. Dissolve sugar in boiling water. Stir in rum and lemon juice. Carefully pour drink into heatproof glasses or mugs containing 1 cinnamon stick each. Serve hot. |
[Name] Almond Float Asian Dessert [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT24H [TotalTime] PT24H10M [DatePublished] 2002-02-16T08:03:00Z [Description] I first received this recipe when I took Chinese Cooking classes at night school back in 1978. Unfortunately, I have misplaced my notes -- so I found this on the Web in response to a request for an oriental-themed dessert. It is very very close to my misplaced recipe. Prep time includes LOTS of chilling time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "Weeknight", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "1 1/2", "4", "1", "1", "1", "16"] [RecipeIngredientParts] ["water", "unflavored gelatin", "white sugar", "milk", "lychees", "mandarin oranges", "maraschino cherries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 159.2 [FatContent] 1.4 [SaturatedFatContent] 0.8 [CholesterolContent] 4.3 [SodiumContent] 22.8 [CarbohydrateContent] 34.9 [FiberContent] 1.4 [SugarContent] 31.8 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a saucepan, bring water to a boil; add gelatin and sugar and cook until dissolved. Remove from heat; stir in milk and almond extract. Pour into a 13x9 glass pan and refrigerate until firm (about 2 hours]. In the recipe I found on the Web, it says to use the cans of fruit undrained; however, this is not what I remember from my recipe and I would recommend draining them. In a large serving bowl, gently stir together the fruit cocktail, lychees and mandarin oranges. Cut gelatin into cubes, preferably diamond-shaped. Gently combine with fruit. Garnish with cherries, if desired. Chill well before serving. |
[Name] Chicken Pepperoni Too [AuthorId] 27711 [AuthorName] chef blade [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-16T08:03:00Z [Description] I like roasting chickens on one of those upright stands. Flavors run down thru the poultry, and excess fat drains out; and you can watch it turn nice and brown as it cooks. Herbs and spices can be added to the pepperoni when "stuffing". Carve and serve this dish with your favorite pasta and marinara sauce [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["chicken", "olive oil", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 565.7 [FatContent] 44.7 [SaturatedFatContent] 10.8 [CholesterolContent] 155.2 [SodiumContent] 726.8 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 38.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 400F degrees. Wash and dry chicken. Loosen skin from body in areas of the neck, armpits and legs. Evenly slide pepperoni pieces between skin and body, starting at the top, working down. Salt and pepper bird, tuck the wings in. Slide chicken onto roasting stand, brush with oil. Place in 400 oven for 20 minutes. Lower heat to 325 and finsh out the hour. Remove from oven, let rest 15 minutes. Carve into 8's (or cut in half, for 2 people]. |
[Name] Christmas Meringue Cookies [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-16T08:03:00Z [Description] These are a most unusual cookie with chocolate chips and crushed candy canes. They are so very different from any other Christmas cookie recipe with a wonderful combination of flavors. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/8", "1/8", "3/4", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["cream of tartar", "salt", "sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 738.7 [FatContent] 34.6 [SaturatedFatContent] 14.0 [CholesterolContent] 0.0 [SodiumContent] 351.7 [CarbohydrateContent] 110.9 [FiberContent] 6.5 [SugarContent] 98.6 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] 2 1/2 dozen cookies (depending on size) [RecipeInstructions] Whip egg whites until frothy. Add cream of tarter and salt; whip until stiff and dry. Add sugar, beating constantly until very stiff. Fold in chocolate chips, crushed candy canes, nuts, and vanilla. Drop by spoonfuls onto heavy brown paper. Bake at 300 degrees until the meringue sets. Cool. Remove from brown paper. |
[Name] Carolyn's Antipasto Salad [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-02-16T08:03:00Z [Description] I made up this recipe when I catered my sister's wedding last summer. Isn't meant to be authentic Italian, just my idea of what would be good in an antipasto salad. Hope you enjoy it as much as her guests did. The cook time is the time that the salad chills for blending the flavors. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "8", "1/2", "1", "1", "1/4", "1/4", "1/4", "1", NA, NA] [RecipeIngredientParts] ["artichoke heart", "mushrooms", "black olives", "roma tomato", "mozzarella cheese", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 179.8 [FatContent] 13.9 [SaturatedFatContent] 5.8 [CholesterolContent] 37.8 [SodiumContent] 770.4 [CarbohydrateContent] 5.4 [FiberContent] 1.6 [SugarContent] 1.9 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all salad ingredients EXCEPT for cheese. Mix dressing according to directions on package substituting the vinegar& oil called for with the balsamic vinegar and olive oil. Pour over salad ingredients and toss. Allow salad to marinate in the fridge for at least 3 hours preferably over night. To serve, toss in the cheese and allow salad to come to room temperature for the best flavor. |
[Name] Zucchini Tomato Casserole [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-16T08:04:00Z [Description] Childhood recipe that my sisters and I would fight over for 2nd and 3rd helpings. Very simple yet flavorful. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/0/vDW7TYM1SEyC4kjFVtA8_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/0/pic75YMf4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/0/picRm1Bje.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/0/picU4gdNC.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", NA, NA] [RecipeIngredientParts] ["zucchini", "tomatoes", "onion", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 187.8 [FatContent] 2.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 59.2 [CarbohydrateContent] 38.8 [FiberContent] 10.8 [SugarContent] 25.7 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] 1 9x13-inch casserole [RecipeInstructions] Preheat oven to 350 degrees. In a large pan, boil sliced zucchini until tender (about 8 minutes]; drain. Butter a 9x13-inch casserole dish. Cover the bottom of the casserole dish with sliced tomatoes. Layer zucchini and onions. Season with salt and pepper. Sprinkle with parmesan cheese. Repeat layers. Top off the casserole with lots of parmesan cheese. Bake uncovered for 45 minutes. |
[Name] Carrot Cake [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-16T08:06:00Z [Description] Make and share this Carrot Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/1/TvOnvpOTwKdXtHZ92oko_carrot-cake-natural-cream-cheese-frosting-9015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/1/19wYtxvUS0KlkgcbsNzA_carrot-cake-natural-cream-cheese-frosting-9010.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/1/1w6LfXKbRcaDxnwz3XBx_carrot-cake-natural-cream-cheese-frosting-9006.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/1/picYAQknK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/1/picT8aXVj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/1/picAdtw6L.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/1/picbPsz8S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/1/pic4VCcBu.jpg" ] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "2", "2 1/2", "2", "2", "2", "1", "1", "1", "1", "1", "1", "1", "1 -2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "raw carrots", "baking soda", "cinnamon", "crushed pineapple", "salt", "cream cheese", "margarine", "powdered sugar", "vanilla", "milk", "salt"] [AggregatedRating] 5.0 [ReviewCount] 87.0 [Calories] 810.1 [FatContent] 42.1 [SaturatedFatContent] 8.6 [CholesterolContent] 67.4 [SodiumContent] 599.5 [CarbohydrateContent] 104.5 [FiberContent] 2.9 [SugarContent] 79.4 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] 1 9x13 cake [RecipeInstructions] Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan. Blend all icing ingredients well and cover cake generously. |
[Name] Show-Off Beef Tenderloin [AuthorId] 30964 [AuthorName] janet gut [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-16T08:39:00Z [Description] I am in charge of our neighborhood gourmet club and we used this recipe at five different homes with 8-10 couples at each house. Everyone raved about how easy and delicious!! [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "1/4", "1/2", "1", "1", "1", "1", "5"] [RecipeIngredientParts] ["garlic", "soy sauce", "olive oil", "port wine", "black pepper", "dried thyme", "bay leaf", "beef tenderloin"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 666.7 [FatContent] 46.6 [SaturatedFatContent] 17.4 [CholesterolContent] 192.8 [SodiumContent] 1731.0 [CarbohydrateContent] 5.7 [FiberContent] 0.4 [SugarContent] 2.4 [ProteinContent] 47.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Make small slits in the tenderloin and insert the garlic slivers; set aside. In a large bowl, (or a Reynolds turkey oven bag for easy clean-up and marinating] combine all of the remaining ingredients; mix well. Add tenderloin, cover and marinate OVERNIGHT. Preheat oven to 425 degrees. Coat a roasting pan with non-stick cooking spray. Remove the meat from the marinade and place on a rack like broiler pan. Folding the ends under roast so tenderloin is of uniform size. Discard the marinade. Roast the tenderloin for 45-55 minutes for medium- rare or to desired doneness. Allow to sit for 15 minutes before slicing crosswise to serve. Serve with red wine sauce or a bearnaise sauce. (I purchase the tenderloin at Sam's Club. The quality is great and is as much as$10 off a pound]. |
[Name] Macaroni and Cheese [AuthorId] 17608 [AuthorName] Miss Erin C. [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2002-02-16T08:39:00Z [Description] This is a lighter version of mac and cheese. Found this in "A New Way To Cook" by Sally Schneider. It's really delicious. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "Potluck", "Winter", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2 1/2", "1/4", "1", "1", NA, "8", "3", "1", "3 1/2", NA, NA] [RecipeIngredientParts] ["unsalted butter", "salt", "shallot", "bay leaf", "fresh ground white pepper", "macaroni", "sharp cheddar cheese", "monterey jack cheese", "sweet Hungarian paprika", "gouda cheese", "monterey jack cheese", "coarse salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 504.6 [FatContent] 20.3 [SaturatedFatContent] 12.2 [CholesterolContent] 67.2 [SodiumContent] 550.9 [CarbohydrateContent] 55.4 [FiberContent] 2.1 [SugarContent] 9.9 [ProteinContent] 24.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 450°F. Lightly grease a 2-quart ovenproof dish with the butter and set aside. To make the rice cream, rinse a small saucepan with cold water. Add the rice flour. With a whisk, gradually beat in enough milk to make a thick paste, then continue whisking in the remaining milk until well blended. Add the salt, shallot, bay leaf and white pepper to taste. Bring to a boil over very low heat, whisking occasionally. Simmer 10 minutes or until the mixture has the consistency of thick cream, strain through a fine sieve into a bowl and set aside. Bring a large pot of water to a boil and salt well. Add the macaroni and cook until almost tender but still quite firm to the bite. Drain well and return to the pot. Stir in the rice cream, Cheddar cheese, paprika and all but 2 Tbsp of the dry jack cheese, add salt and pepper to taste. Pour the macaroni into the casserole. Sprinkle the top with the remaining jack cheese. Bake for 15 minutes or until the top is golden brown. |
[Name] Spaetzle [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2002-02-16T11:28:00Z [Description] Spaetzle are like noodles but better! They are served with many Hungarian meals and also Bavarian/German meals. They are used as the starch part of the meal in place of potatoes, rice or pasta Once cooked you can fry them in butter or just toss them with a little butter. Serve with gravy etc.your choice. The picture with the Spaetzle on the red plate is the way they look right after boiling them and have a little butter on them, they are quite good served plain like this. The photo in the fry pan is the way I like them most. I used a little bacon dripping, fried some onions and mushrooms added the cooked spaetzel and browned it very slowly took approx 30 minutes. Chopped bacon is also very good mixed in. Spaetzel is a nice change from regular pasta. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/4/picyAqELr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/4/picURwFvG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/4/picbxar80.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/4/pickK1fEP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/4/picawDNuW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/4/picsMK99r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/84/4/picB2nQCE.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "German", "Hungarian", "European", "Healthy", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["375", "2", NA, "1/4", "1"] [RecipeIngredientParts] ["flour", "eggs", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 408.1 [FatContent] 6.8 [SaturatedFatContent] 1.4 [CholesterolContent] 105.8 [SodiumContent] 38.1 [CarbohydrateContent] 71.7 [FiberContent] 2.5 [SugarContent] 0.5 [ProteinContent] 12.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the flour eggs & salt together (use your blender]. Slowly add the water until the dough is smooth, but not stiff. (If large eggs are used then use a little less water]. Continue to blend the dough until it has enlarged in size. Heat a pot of salted water to boiling add a tbsp oil. Put batches of your dough in the hopper of the spaetzle grater and grate the noodles into the boiling water. Do the recipe bit by bit lifting the noodles out of the water when they float Keep warm while you cook the rest. N>B> If you do not have a spaetzle grater roll out the dough to about 1/4\" thickness and slice across then slice the other way to have them the size you want them. Boil the same as with the spaetzle grater. Enjoy. |
[Name] Lazy Man Cannoli Pie [AuthorId] 30964 [AuthorName] janet gut [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2002-02-16T11:28:00Z [Description] Make and share this Lazy Man Cannoli Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1", "1", "3/4", "1"] [RecipeIngredientParts] ["whole milk ricotta cheese", "sugar", "vanilla", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 402.9 [FatContent] 25.4 [SaturatedFatContent] 12.3 [CholesterolContent] 47.3 [SodiumContent] 266.6 [CarbohydrateContent] 34.3 [FiberContent] 1.4 [SugarContent] 21.3 [ProteinContent] 12.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine ricotta cheese, sugar, vanilla and orange rind in a medium bowl. Whisk until thoroughly combined. Melt chocolate chips in the microwave (about a 1 minute on high] or in a double boiler. Mix 1/3 cup melted chocolate with 1/2 of ricotta mixture. Spread into prepared crust. Top with plain ricotta mixture and drizzle with remaining melted chocolate. Refrigerate overnight until firm. |
[Name] Tuscan Bread Salad [AuthorId] 30964 [AuthorName] janet gut [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-16T11:28:00Z [Description] Make and share this Tuscan Bread Salad recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/4", "1", "2", "1/2", "1/2", "4", "6", "1/2", "1/4", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "capers", "garlic", "salt", "pepper", "roma tomatoes", "mushrooms", "red onion", "green olives", "pitted black olives", "fresh basil", "celery", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 388.1 [FatContent] 25.5 [SaturatedFatContent] 4.5 [CholesterolContent] 5.5 [SodiumContent] 677.6 [CarbohydrateContent] 33.2 [FiberContent] 4.3 [SugarContent] 5.2 [ProteinContent] 8.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "Place bread cubes on baking sheet and toast, stirring occasionally, until dry and crisp and lightly golden.", "Remove from oven and cool.", "In small bowl, stir together olive oil, artichoke hearts including liquid, balsamic vinegar, capers, garlic, salt and pepper, set aside.", "Combine tomatoes, mushrooms, onion, black and green olives, basil and celery in large bowl.", "Mix in cooled bread cubes, cheese and the above dressing.", "Toss lightly and allow to marinate for 30-60 minutes at room temperature before serving." ] |
[Name] Easy Chicken Divan [AuthorId] 30964 [AuthorName] janet gut [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-16T11:28:00Z [Description] Make and share this Easy Chicken Divan recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "broccoli stems", "fresh broccoli", "cheddar cheese", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 263.1 [FatContent] 18.6 [SaturatedFatContent] 9.9 [CholesterolContent] 47.9 [SodiumContent] 734.0 [CarbohydrateContent] 11.8 [FiberContent] 0.0 [SugarContent] 1.3 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Arrange chicken in greased, or spray buttered 13x9 pan. Top with hot broccoli; cover with cheese. Stir together milk and soup, add more milk if you desire it more saucey. Pour over cheese. Bake uncovered 25-30 minutes at 350 degrees or until bubbling. Sprinkle with onion rings and bake 5 minutes longer. Serve over rice or noodles. |
[Name] muffuletta [AuthorId] 30964 [AuthorName] janet gut [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2002-02-16T11:28:00Z [Description] I served this at a New Year's party it was a huge hit. Best compliment came from my niece, who is a professional chef that graduated from the CIA, it was the best sandwich she ever had! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["ham", "cheese", "black olives", "artichoke hearts", "mayonnaise", "capers"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 768.3 [FatContent] 44.6 [SaturatedFatContent] 21.2 [CholesterolContent] 141.5 [SodiumContent] 3275.9 [CarbohydrateContent] 42.9 [FiberContent] 4.5 [SugarContent] 2.4 [ProteinContent] 48.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop the black and green olives and artichoke hearts with oil in a food processor. Add the garlic salt, mayonnaise, and capers, and process spread until smooth. Split sub rolls, or bread cut in half. Spread olive mixture on top and bottom of roll. Evenly layer meats and cheese on rolls or bread. Wrap in aluminum foil. Bake at 350 degrees for 10-15 minutes for rolls. For the bread, bake 30-45 minutes or until hot. Serve. This can be made ahead and frozen; defrost and bake. If made with focacia or a flat bread I sliced the bread and held them together with toothpicks shen serving. |
[Name] Baked Pecan French Toast [AuthorId] 30964 [AuthorName] janet gut [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-16T11:28:00Z [Description] Make and share this Baked Pecan French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1 1/4", "1", "1/4", "1/4", "8 -10", "1/4", "1/2", "1/3", "1"] [RecipeIngredientParts] ["eggs", "milk", "vanilla", "cinnamon", "nutmeg", "butter", "brown sugar", "pecans", "light corn syrup"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 398.8 [FatContent] 16.1 [SaturatedFatContent] 6.4 [CholesterolContent] 179.2 [SodiumContent] 508.9 [CarbohydrateContent] 51.6 [FiberContent] 2.4 [SugarContent] 14.7 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Butter large baking dish. In a bowl combine eggs, milk, vanilla and spices. Place bread in baking dish in a single layer with sides touching. Pour egg-milk mixture over bread. Cover and refrigerate overnight. Combine topping ingredients in a bowl. In the morning uncover and spread topping evenly over bread. Bake at 350 for about 40 minutes until puffed and golden. |
[Name] Frosted Pecan Bites [AuthorId] 30964 [AuthorName] janet gut [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-16T11:28:00Z [Description] Make and share this Frosted Pecan Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["pecan halves", "butter", "white sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 475.6 [FatContent] 41.9 [SaturatedFatContent] 8.6 [CholesterolContent] 24.4 [SodiumContent] 91.8 [CarbohydrateContent] 26.3 [FiberContent] 4.3 [SugarContent] 21.8 [ProteinContent] 5.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 275 degrees. Toast pecans for 10-15 or until lightly toasted. Watch carefully, burns easily. Fold sugar, salt and pecans into egg whites. Increase oven temperature to 325 degrees. Melt butter on a sheet pan. Spread the nut mixture over pan and bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow to cool. |
[Name] Easiest Chicken Marsala (Make the Night Before) [AuthorId] 30964 [AuthorName] janet gut [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-02-16T11:28:00Z [Description] Used for our Gourmet Club. So, easy and delicious I kept thinking am I forgetting to do something. May seem like a lot of wine, but alot gets absorbed overnight by the chicken. Raves from the Club. |
[Name] Black Bean Vegetable Soup [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-16T11:28:00Z [Description] I have just developed this very healthy soup that is low in fat and sodium, no cholesterol and low Fat/Cal %. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/2/wTZogydPSQyGZLC7pOJ7-image.jpg" [RecipeCategory] Black Beans [Keywords] ["Beans", "Vegetable", "Canadian", "Russian", "European", "Vegan", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "32", "1", "4", "2", "1", "14 1/2", "1/2", "3/4", "1", "1", "1", "1", "2", "1/4", "4"] [RecipeIngredientParts] ["dried black beans", "vegetable broth", "chicken broth", "onion", "garlic", "water", "potato", "canned plum tomatoes", "dried thyme", "ground cumin", "fresh green beans", "carrot", "green pepper", "celery ribs", "Tabasco sauce", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 161.4 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 55.0 [CarbohydrateContent] 31.6 [FiberContent] 7.3 [SugarContent] 3.9 [ProteinContent] 8.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Soak black beans in water overnight.", "The next day, drain and rinse before using.", "In a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil.", "Reduce heat; cover and simmer for 6 to 8 minutes.", "or until onions are jnst tender.", "Stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil.", "Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.", "Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes.", "Adjust seasonings to taste.", "Garnish each serving with chopped green onions.", "Refrigerate any unused portion.", "You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count.", "You can also use canned black beans to speed up the process.", "Use 2- 15 fluid ounce cans, drained and rinsed.", "Cauliflower florets would also enhance the soup, use about 1 cup of florets." ] |
[Name] Garlic Herb Mashed Potatoes [AuthorId] 30964 [AuthorName] janet gut [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-16T11:28:00Z [Description] Great for the holidays. Make the day before so flavors have time to meld together. Used for our Gourmet Club with great results. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/3/picyUGPCn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/3/picwDoTq4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/3/picA3k2Tn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/3/picgoHDHU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/3/picLrao6x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/3/picFIK6YD.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "3/4", NA] [RecipeIngredientParts] ["milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 113.7 [FatContent] 1.1 [SaturatedFatContent] 0.6 [CholesterolContent] 3.4 [SodiumContent] 20.1 [CarbohydrateContent] 22.8 [FiberContent] 2.3 [SugarContent] 1.4 [ProteinContent] 3.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["In a saucepan simmer potatoes in water, enough water to cover the potatoes.", "Cook until tender 15 minutes or so.", "Drain potatoes and return to pan.", "Mash potatoes with milk, cheese and salt and pepper to taste.", "Some butter maybe added to mixture if desire.", "Reheat over moderate heat stirring occassionally until mixture his hot.", "BEST WHEN MADE THE DAY BEFORE.", "Reheat in oven on 350 degrees until hot about 45 minutes.", "Cover for most of the oven time, and then uncover last 15 minutes." ] |
[Name] Crock Pot Seven Layer Casserole [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2002-02-16T11:28:00Z [Description] Make and share this Crock Pot Seven Layer Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Pork", "Grains", "Fruit", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "1", "15", "4", "1/2", NA, "2/3", "8", "4"] [RecipeIngredientParts] ["ground beef", "bacon bits", "onion", "tomato sauce", "water", "chili powder", "long grain rice", "whole kernel corn", "green bell peppers"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 330.6 [FatContent] 9.7 [SaturatedFatContent] 3.5 [CholesterolContent] 38.6 [SodiumContent] 796.3 [CarbohydrateContent] 46.8 [FiberContent] 4.0 [SugarContent] 7.5 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place beef in bottom of crock pot. Top with bacon bits and onion. Combine the tomato sauce, water, chili powder, salt and pepper. Pour half of the mixture over the ingredients in crock pot. Sprinkle rice over top. Add in the corn and green pepper. Pour remaining tomato mixture over top. Cover and cook on low for 5-6 hours or until rice is done. |
[Name] Hungarian Spatzle [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2002-02-16T11:28:00Z [Description] Hearty wholewheat spatzle is delicious with a hungarian dish called Rakott Kaposzta (separate posting) and cucumber Salad (also separate posting). I like the pinch of nutmeg. Spatzle is served in lieu of pasta, dumplings, rice or potatoes. You may want to adjust the flour egg ratio, you can tell when you are pushing the spatzle through the colinder. Of course if you have a Spatzle maker all the better but the colinder works. There are many different recipes for Spatzel. Some use white flour, some have no milk and what you serve it with is up to you. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Hungarian", "European", "Kid Friendly", "< 30 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["whole wheat flour", "milk", "eggs", "butter", "salt", "nutmeg"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 190.5 [FatContent] 8.7 [SaturatedFatContent] 4.8 [CholesterolContent] 72.4 [SodiumContent] 147.5 [CarbohydrateContent] 23.3 [FiberContent] 3.7 [SugarContent] 0.2 [ProteinContent] 6.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whisk together the flour, milk,eggs, 1tbsp butter, salt& nutmeg if using, Blend until the batter is smooth (use your blender]. Let the batter rest for 30 minutes. Set a colander over a pot of boiling water. Put half the batter into the colander and with a wooden spoon push the batter through the colander and into the boiling water. The size of the spatzle depends on how fast you push it through the colander. Reduce heat, cover and simmer for 8 minutes. Transfer the spatzle to a heated bowl, cook remaining half. Toss with remaining butter. Season, Serve. |
[Name] Strawberry-Asparagus Salad [AuthorId] 30964 [AuthorName] janet gut [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-16T11:28:00Z [Description] Make and share this Strawberry-Asparagus Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "8", "2", "1/2"] [RecipeIngredientParts] ["asparagus spear", "spinach", "lettuce", "strawberries", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 74.2 [FatContent] 4.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 32.0 [CarbohydrateContent] 7.2 [FiberContent] 3.1 [SugarContent] 2.8 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut tops of asparagus into 1-inch pieces. Microwave in 2 tbs water for 5-7 minutes on high. Drain and rinse in cold water. Combine dressing, orange peel & juice. Toss with greens, asparagus and strawberries. Top with pecans. |
[Name] Crock Pot Maple Country Style Ribs [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT9H [PrepTime] PT1M [TotalTime] PT9H1M [DatePublished] 2002-02-16T11:28:00Z [Description] Make and share this Crock Pot Maple Country Style Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Pork", "Meat", "Canadian", "High Protein", "Kid Friendly", "High In...", "Potluck", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "1/4", "1/4", "1/4", "1/2", "1"] [RecipeIngredientParts] ["country-style pork ribs", "maple syrup", "maple syrup", "low sodium soy sauce", "ground cinnamon", "ground ginger", "ground allspice", "garlic powder", "ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 348.3 [FatContent] 20.2 [SaturatedFatContent] 4.0 [CholesterolContent] 126.1 [SodiumContent] 242.2 [CarbohydrateContent] 6.4 [FiberContent] 0.4 [SugarContent] 4.0 [ProteinContent] 33.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on low for 7 to 9 hours. |
[Name] Pickled Nasturtium Buds [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT24H [TotalTime] PT24H10M [DatePublished] 2002-02-16T11:28:00Z [Description] Call these homemade capers. I grow about a million Nasturtiums every year. I will be making these as gifts. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "Canning", "Easy"] [RecipeIngredientQuantities] [NA, "1", "2", NA] [RecipeIngredientParts] ["nasturtium buds", "salt", "water", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 18868.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] ["Wash buds.", "Place buds in the salt-water brine and weigh down with a plate.", "Allow to cure for 24 hours.", "Remove from brine and soak in cold water 1 hour.", "Drain.", "Pack buds in hot, sterile jars.", "Bring vinegar to a boil in an enamel or stainless steel pot.", "Cover buds with boiling vinegar leaving 1/2 inch head space.", "Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.", "Allow to\"stand\" for 6 weeks to cure.", "Note: Theres no set amount so when I go to fill out the form\"how many, How much\" I will be working with 6 pints." ] |
[Name] Crock Pot Creamy Italian Chicken [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2002-02-16T11:28:00Z [Description] Make and share this Crock Pot Creamy Italian Chicken 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/19/85/9/qRe3BFnQXqz65Yd9GfUg_crock-pot-creamy-italian-chicken_5708.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/olgJuT8uQIKNPFurcm1p_crock-pot-creamy-italian-chicken_5691.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/picKQrWJ1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/aXltSfRPS4WDLrkZwE4a_crock-pot-creamy-italian-chicken_5697.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/5XlCi91hTeevtPKw6WpJ-FC-Italian-Crockpot-Chicken-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/iN6RFB8TnagoqtsrAKik-FC-Italian-Crockpot-Chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/wnOwgMtXRbOP6b29cs8I-Italian-Crockpot-Chicken-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/pickLnklN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/picnRoRvc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/picDmEUva.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/picspjZdi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/pica7GC9G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/pic3jQo47.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/picu6dEEC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/85/9/pic9HO00b.jpg"] [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Chicken", "Poultry", "Rice", "Cheese", "Vegetable", "Meat", "Canadian", "European", "Kid Friendly", "Potluck", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4 -6", "1", "2", "8", "1", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "water", "cream cheese", "mushroom stems and pieces", "cooked rice", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 140.0 [Calories] 345.5 [FatContent] 22.7 [SaturatedFatContent] 11.7 [CholesterolContent] 138.0 [SodiumContent] 603.4 [CarbohydrateContent] 5.7 [FiberContent] 1.6 [SugarContent] 3.4 [ProteinContent] 29.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the chicken breast halves in the crock pot. Combine the Italian dressing mix and water until smooth; pour over top of chicken. Cover and cook on low for 3 hours. Combine the cream cheese and soup until smooth and blended. Stir in mushroom pieces. Pour soup mixture over chicken. Cook 1 hour more or until chicken is cooked through. Serve over hot cooked rice or pasta. |
[Name] Hamburger Pie With Garlic Potatoes [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-16T11:28:00Z [Description] Make and share this Hamburger Pie With Garlic Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/86/0/picxEoP1o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/86/0/pic2Qdsl4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/86/0/pic5KQgSL.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Oven", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1 1/4", "1", "1", "1", "2", "2", "3", NA] [RecipeIngredientParts] ["lean ground beef", "onion", "carrots", "chopped tomatoes", "Worcestershire sauce", "cornflour", "mixed herbs", "mixed herbs", "olive oil", "garlic cloves", "potatoes"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 530.9 [FatContent] 18.9 [SaturatedFatContent] 5.8 [CholesterolContent] 73.7 [SodiumContent] 422.4 [CarbohydrateContent] 60.5 [FiberContent] 9.1 [SugarContent] 8.3 [ProteinContent] 30.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F degrees.", "Stir fry the meat and onions in a large pan until browned.", "Add the carrots and tomatoes to the pan.", "Stir in the stock, with the cornflour blended in, and the herbs.", "Add the Worcestershire sauce.", "Bring to the boil and simmer 2-3 minutes, season to taste.", "Transfer to a shallow ovenproof dish.", "Mix the oil, garlic and seasoning together.", "Layer the potatoes on top of the meat mixture, brushing liberally with the garlic oil.", "Cook for 30-40 minutes, until potatoes are tender and golden." ] |
[Name] Japanese Pink Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-16T13:54:00Z [Description] I got this recipe from my girlfriend Cher-she said not to let any one ingredient drown out the others. When put together it should be a taste of its own, DO NOT use Miracle Whip. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/86/1/picFHk9sG.jpg" [RecipeCategory] Sauces [Keywords] ["Japanese", "Asian", "Low Protein", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["Hellmann's mayonnaise", "paprika", "lemon juice", "sugar", "water", "garlic powder", "powdered ginger", "salt"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 958.4 [FatContent] 79.3 [SaturatedFatContent] 11.7 [CholesterolContent] 61.1 [SodiumContent] 1673.7 [CarbohydrateContent] 65.7 [FiberContent] 2.6 [SugarContent] 20.4 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Start with the 1 cup mayo and then whisk in the ingredients in order of listing-taste before adding salt and adjust any seasonings. You should not be able to taste any one ingredient. |
[Name] Jeera Murg (Chicken with Cumin) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-16T13:54:00Z [Description] Make and share this Jeera Murg (Chicken with Cumin) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Grains", "Fruit", "Meat", "European", "Very Low Carbs", "High Protein", "Free Of...", "High In...", "Christmas", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "1 - 1 1/2", "2", "2", NA] [RecipeIngredientParts] ["boneless chicken", "lemon juice", "cumin seeds", "fresh coriander", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 156.2 [FatContent] 12.2 [SaturatedFatContent] 2.9 [CholesterolContent] 42.5 [SodiumContent] 41.5 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ----Toroast cumin or coriander seeds----. Put the seeds in a heavy based frying pan and set the pan over a low heat. Keep shaking the pan until the seeds are well roasted but not burned. Crush them lightly in a mortar and pestle. (Or non-purists may pulverize them in a food processor!]. They keep very well in a tightly sealed jar and can be used in many dishes. Sprinkle the chicken with the lemon juice and some salt. Heat the oil in a heavy based pan until it almost reaches smoking point, then put in the chicken and crushed cumin. Keep the heat high and swirl the chicken around, but not too often. This cools the pan down a little and allows moisture from the chicken to escape. Toss for 2-3 minutes, until the chicken is cooked through, then taste and add more salt if necessary. Sprinkle with coriander and serve. |
[Name] Tiramisu [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2002-02-16T13:54:00Z [Description] This is a rich and popular Italian dessert and a hit among coffee lovers. I found the recipe in the local magazine here n I am so happy I did! Its yummy:) [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["200", "1 1/2", "4", "1", "1/2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["mascarpone cheese", "sugar", "brown sugar", "instant coffee powder", "cocoa powder", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.1 [FatContent] 12.1 [SaturatedFatContent] 6.8 [CholesterolContent] 153.1 [SodiumContent] 80.6 [CarbohydrateContent] 32.3 [FiberContent] 0.7 [SugarContent] 24.1 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 8 large servings [RecipeInstructions] In a bowl, beat cream well. Add sugar. Beat again till it becomes stiff. In another bowl, beat the egg yolks with brown sugar and cinnamon powder well. Now add the cheese and the whipped cream. Mix well. In a deep dessert bowl, arrange half of the sponge cake. Now top it with coffee powder and then spread the cream mixture evenly with a spatula. Arrange the second half of sponge cake over the cream mixture. Again spread coffee powder and then the cream mixture. Using a sieve, spread the cocoa powder evenly over the cream mixture. Wrap it and keep it in the refrigerator overnight. Cut into pieces and serve the following day. |
[Name] Taco Pie [AuthorId] 31346 [AuthorName] VctrnRse [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-16T13:54:00Z [Description] Make and share this Taco Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1/4", "4 1/2", "4 1/2", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "baked corn tortilla chips", "fat-free cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 213.4 [FatContent] 9.0 [SaturatedFatContent] 2.9 [CholesterolContent] 28.4 [SodiumContent] 563.0 [CarbohydrateContent] 19.1 [FiberContent] 1.3 [SugarContent] 2.5 [ProteinContent] 13.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the beef with the onion, drain. Add salt and pepper to taste. In a saucepan combine the soup and enchilada sauce, stir well, and heat. Pour the sauce mixture over the meat, and simmer for about 5 minutes. Evenly arrange the chips in the bottom of a 9X13 baking dish. Pour meat mixture over the chips evenly. Top with the cheese and bake at 350 degrees for about 10 minutes. |
[Name] Mango mousse with fruit salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-02-16T14:04:00Z [Description] Make and share this Mango mousse with fruit salad recipe from Food.com. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["1 3/4", "2", "3/4", "1/2", "8", "2", "200", "1", "1", "1", "1", "1", "4", "1", "3", "2"] [RecipeIngredientParts] ["mango pulp", "milk", "sugar", "dessert apples", "pear", "mango", "watermelon", "banana", "strawberries", "salt", "ginger juice", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.9 [FatContent] 11.8 [SaturatedFatContent] 7.2 [CholesterolContent] 42.8 [SodiumContent] 332.1 [CarbohydrateContent] 37.5 [FiberContent] 2.7 [SugarContent] 28.4 [ProteinContent] 3.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Microwave China grass with 3/4 cup water on HIGH for 4 minutes uncovered. Stir once in between. In another glass dish, microwave milk powder and sugar all together on HIGH for 3 minutes uncovered untl sugar dissolves. Microwave dissolved China grass with milk mixture on HIGH for 3 minutes uncovered. Add beaten cream, mango pulp and mango essence. Beat the mixture well. Fill the mixture into 3/4th level of a serving glass and leave it to set in the freezer for minimum 1 1/2 to 2 hours. Mix the ingredients for fruit salad and chill in the refrigerator. Serve each chilled dessert glass containing mango mousse topped with 3 tbsp of fruit salad. Note: China grass is a vegetarian substitute for gelatine. To set it, add china grass powder to boiled and slightly cooled milk. Mix well to set within 10-15 minutes when chilled. |
[Name] Elephant Stew [AuthorId] 28603 [AuthorName] cheryl [CookTime] PT48H [PrepTime] PT1560H [TotalTime] PT1608H [DatePublished] 2002-02-16T14:07:00Z [Description] The kids should like reading this one...it's an adaptation of a recipe from a July 1968 cookbook that was published by the local newspaper. I bought it at a garage sale and was entertained for hours by the great sounding recipes and the sponsor's ads. A new gas range, $118; a new full size refrigerator with automatic defrosting! $168... Mary Ferris had submitted a version of this recipe. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2", "500", "2"] [RecipeIngredientParts] "broth" [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 3.9 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.2 [SodiumContent] 279.5 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 0.3 [RecipeServings] 3500.0 [RecipeYield] nan [RecipeInstructions] Cut elephant into bite-size pieces. This takes about 2 months. Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover. Cook for a couple days. If more are expected add the rabbits, but do this only if necessary. Most people don't like to find hare in their stew. |
[Name] Penne with Crab [AuthorId] 3288 [AuthorName] TishT [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-16T15:28:00Z [Description] Make and share this Penne with Crab recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Crab", "Penne", "Vegetable", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1", "1", "1", "1/2", "1", "2", "1/4", "3", "5", "2", "1", "2", NA, NA] [RecipeIngredientParts] ["wine vinegar", "parsley", "olive oil", "Dijon mustard", "sugar", "tarragon", "parmesan cheese", "shallot", "garlic", "Tabasco sauce", "penne", "asparagus spears", "hearts of palm", "pickled sweet pimento", "lettuce leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.8 [FatContent] 32.7 [SaturatedFatContent] 6.2 [CholesterolContent] 23.6 [SodiumContent] 564.7 [CarbohydrateContent] 67.3 [FiberContent] 9.7 [SugarContent] 1.5 [ProteinContent] 17.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk together vinegar, parsley and oil until blended. Add mustard, sugar, tarragon, cheese, shallot, garlic, tabasco, salt and pepper and continue whisking until vinaigrette has thickened. Place remaining ingredients in salad bowl. Pour in vinaigrette, season and toss. Serve over a layer of lettuce leaves. |
[Name] Diabetic, Low-Fat Grilled Portabella Mushrooms [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-16T15:28:00Z [Description] Make and share this Diabetic, Low-Fat Grilled Portabella Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2"] [RecipeIngredientParts] ["garlic", "fresh rosemary", "olive oil", "portabella mushroom caps"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 159.0 [FatContent] 13.9 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 12.4 [CarbohydrateContent] 7.5 [FiberContent] 1.3 [SugarContent] 4.5 [ProteinContent] 2.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine the garlic, rosemary, olive oil, and vinegar. Mix well. Using a pastry brush, cover both sides of the Portobello mushrooms with the mixture. Cover and refrigerate for 30 minutes. Preheat the grill or oven broiler. Grill the mushrooms on low heat, or place them on a rack that is low in the oven. Cook each side of the Portobello for 5 minutes. Serve immediately. |
[Name] Lemon Dessert Sauce [AuthorId] 28750 [AuthorName] Andrea [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-16T15:28:00Z [Description] I love this sauce on gingerbread or fresh fruit, especially strawberries. It is also good on pound cake and ice cream. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/86/9/pic9qah6y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/86/9/picBVlBOx.jpg"] [RecipeCategory] Sauces [Keywords] ["Dessert", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "boiling water", "fresh lemon juice", "butter", "lemon, rind of", "salt"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 646.5 [FatContent] 23.0 [SaturatedFatContent] 14.6 [CholesterolContent] 61.1 [SodiumContent] 324.9 [CarbohydrateContent] 115.0 [FiberContent] 0.3 [SugarContent] 101.4 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Mix sugar and cornstarch in a small saucepan. Stir in boiling water and lemon juice. Bring to a boil, stirring constantly. Boil 3 minutes until clear and thick. Remove from heat and stir in butter, lemon rind and salt. |
[Name] Ricotta Tomato Bread [AuthorId] 3288 [AuthorName] TishT [CookTime] PT38M [PrepTime] PT5M [TotalTime] PT43M [DatePublished] 2002-02-16T15:28:00Z [Description] Make and share this Ricotta Tomato Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "Broil/Grill", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "2", "1/4", "1/4", "1", "3", "1/3", "1", "1/2", NA] [RecipeIngredientParts] ["celery", "green pepper", "onion", "garlic", "paprika", "chili powder", "tomatoes", "tomato paste", "parmesan cheese", "French baguette", "ricotta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 525.1 [FatContent] 17.1 [SaturatedFatContent] 5.7 [CholesterolContent] 23.0 [SodiumContent] 960.1 [CarbohydrateContent] 74.7 [FiberContent] 7.3 [SugarContent] 8.9 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat oil in large skillet.", "Cook celery, green pepper, onion, garlic, paprika and chili powder 4-5 minutes over low heat.", "Mix in tomatoes and tomato paste and season as desired.", "Continue to cook for 15 minutes.", "Add parmesan cheese and finish cooking 5 minutes.", "Slice each bread half into 3 pieces and toast in oven.", "Place bread on cookie sheet or ovenproof platter.", "Spoon tomato mixture over the top with ricotta cheese.", "Broil 3-4 minutes or until melted.", "Serve immediately." ] |
[Name] Italian Chicken in a Skillet [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-16T15:28:00Z [Description] Make and share this Italian Chicken in a Skillet 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/19/87/1/THJu8LLR9mu6FtF1NHhQ_italian-chicken-in-a-skillet-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/87/1/XMolCnyQ3ummjl7V2NGF_italian-chicken-in-a-skillet-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/87/1/picAgtCfo.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19871/Ziecq5zfQxC20qBqXSKF_4549571E-0047-49F8-8FA3-E86AD276E200.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/87/1/01496270683.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/87/1/01496270683.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/87/1/xMBbMS7VSX66N1Y7ZkJ0_italian-chicken-in-a-skillet-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/87/1/picIvalZG.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1 1/2", "1", "1", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breast", "onions", "green peppers", "chicken broth", "diced tomatoes", "salt", "oregano", "pepper", "small shell pasta"] [AggregatedRating] 4.5 [ReviewCount] 72.0 [Calories] 263.3 [FatContent] 4.6 [SaturatedFatContent] 0.9 [CholesterolContent] 48.4 [SodiumContent] 716.9 [CarbohydrateContent] 31.8 [FiberContent] 3.2 [SugarContent] 5.5 [ProteinContent] 23.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into bite sized pieces. In lg skillet, brown chicken in oil. Add onion and peppers, cook for 5 minutes. Add broth, tomatoes, and spices. Cook 2 minutes. Add pasta, reduce heat and simmer, covered, for 10 min or until pasta is done. |
[Name] Coconut Blizzard Cupcakes [AuthorId] 29637 [AuthorName] Chandra [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-16T15:28:00Z [Description] I found these cupcakes in a Family Life magazine. They are kind of like a Hostess cupcake only they are white cake with a dab of raspberry in the center and topped with coconut. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "Low Protein", "Kid Friendly", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1/2", "1", "1/2", "1", "1/2", "1/2", "1/4", "10", "4", "2", "3", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "milk", "egg", "sugar", "vanilla extract", "all-purpose flour", "baking powder", "baking soda", "salt", "unsalted butter", "powdered sugar", "heavy cream", "vanilla extract", "salt", "sweetened flaked coconut"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 378.1 [FatContent] 17.6 [SaturatedFatContent] 11.7 [CholesterolContent] 59.5 [SodiumContent] 198.0 [CarbohydrateContent] 53.4 [FiberContent] 0.8 [SugarContent] 40.9 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 10-12 cupcakes [RecipeInstructions] Preheat oven to 350°F. In a large bowl mix butter, milk, egg, sugar and extracts. In another bowl, stir together the flour, baking powder, baking soda and salt. Stir flour mixture into the butter mixture. Divide up mixture into 10 to 12 paper-lined muffin cups, filling each about 2/3. Drop a teaspoon of jam in the center of each cupcake (The jam will sink as the cupcake bakes]. Bake for 20 minutes, or until done with toothpick test. Let cool in muffin tin for 5 minutes, then remove to wire rack to cool completely. Meanwhile, make icing by beating the butter until fluffy; then add sugar a little at a time, alternating with the cream. Add vanilla and mix well. Spread icing on top of cooled cupcakes. Immediately dip cupcake top in bowl of coconut, covering the frosting. Refrigerate until time to eat. |
[Name] Spanish Paella [AuthorId] 28750 [AuthorName] Andrea [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-16T15:28:00Z [Description] Although not an authentic paella, it is an easy one-dish meal with shrimp, chicken and sausage and rice reminiscent of a "real" paella. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Spanish", "European", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "2", "1", "1/2", "4", "1/2", "1/4", "1/4", "1 1/2", "1"] [RecipeIngredientParts] ["long-grain rice", "olive oil", "onion", "green bell pepper", "boneless skinless chicken breast halves", "salt", "black pepper", "smoked sausage", "shrimp", "turmeric", "saffron", "tomatoes", "garlic clove"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 493.0 [FatContent] 18.1 [SaturatedFatContent] 4.8 [CholesterolContent] 165.1 [SodiumContent] 1205.0 [CarbohydrateContent] 43.6 [FiberContent] 2.1 [SugarContent] 3.1 [ProteinContent] 36.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook rice. While rice is cooking, heat oil in skillet and saute the onions and pepper until tender. Add chicken and continue to saute until chicken is about half cooked. Add remaining ingredients except the tomatoes and garlic. Stir and cover. Simmer until chicken and shrimp are fully cooked. This will only take a few minutes. Stir in the tomatoes and garlic. When the rice is fully cooked, mix together and serve. |
[Name] Lemon Snowballs [AuthorId] 28750 [AuthorName] Andrea [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-16T15:29:00Z [Description] Make and share this Lemon Snowballs recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Lemon", "Citrus", "Fruit", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "3/4", "1/4", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "all-purpose flour", "cornstarch", "salt", "lemons, rind of", "powdered sugar", "butter", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 103.3 [FatContent] 5.4 [SaturatedFatContent] 2.2 [CholesterolContent] 8.7 [SodiumContent] 41.5 [CarbohydrateContent] 12.6 [FiberContent] 0.6 [SugarContent] 5.3 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 35 cookies [RecipeInstructions] Preheat oven to 350 degrees. In mixing bowl, mix butter and sugar until light and creamy, about 2 minutes. Mix in flour, cornstarch, salt and lemon peel. Shape into 1-inch balls. Roll in chopped nuts, pressing lightly into dough. Bake for 15 minutes or until pale golden. Remove to racks to cool. Frosting: In a small bowl, stir together frosting ingredients until smooth. Drizzle over cookies. (If it is too thick, thin with a few drops of hot water]. |
[Name] Brown Rice Royal [AuthorId] 28533 [AuthorName] Tarynne [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-16T15:29:00Z [Description] Make and share this Brown Rice Royal 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/19/87/5/picXcynfL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/87/5/pic4ZLWnc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/87/5/picDUKCsA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/87/5/picNA6RcS.jpg"] [RecipeCategory] Rice [Keywords] ["Grains", "Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "3"] [RecipeIngredientParts] ["fresh mushrooms", "green onion", "butter", "brown rice"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 367.0 [FatContent] 4.7 [SaturatedFatContent] 1.8 [CholesterolContent] 5.1 [SodiumContent] 22.6 [CarbohydrateContent] 72.8 [FiberContent] 3.7 [SugarContent] 1.4 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook mushrooms and onions in Butter until tender. Add rice. Toss lightly. Heat thoroughly. Note: Use Beef or chicken broth to cook rice in for a heartier flavor. |
[Name] Pizza Meatballs [AuthorId] 28201 [AuthorName] yooper [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-16T15:29:00Z [Description] A very easy recipe from "Taste of Home". Each meatball is stuffed with a cube of mozarella cheese. Kids love these! I usually brown them the day before I serve them and put on low in the crockpot for several hours with the pizza sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/87/6/pic4rOD1e.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Kid Friendly", "Potluck", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "2", "1/4", "1", "1/3", "1/4", "2"] [RecipeIngredientParts] ["ground beef", "milk", "pepper", "mozzarella cheese", "flour"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 1317.2 [FatContent] 70.6 [SaturatedFatContent] 26.6 [CholesterolContent] 220.1 [SodiumContent] 2327.3 [CarbohydrateContent] 91.7 [FiberContent] 11.7 [SugarContent] 12.3 [ProteinContent] 75.5 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] In a bowl, combine first 6 ingredients just until mixed. Shape into 48 small balls. Cut cheese into 48 cubes 1/2 inch each. Push cheese cube in center of each meatball, making sure cheese is covered completely. Roll lightly in flour. In a large skillet, cook in oil till browned; drain. Add pizza sauce-bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until meat is no longer pink. |
[Name] Low-Fat Creamy Blueberry Dip [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-16T15:29:00Z [Description] Make and share this Low-Fat Creamy Blueberry Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Berries [Keywords] ["Fruit", "Low Protein", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1"] [RecipeIngredientParts] ["fresh blueberries", "frozen blueberries", "light cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.0 [FatContent] 9.3 [SaturatedFatContent] 5.6 [CholesterolContent] 28.7 [SodiumContent] 156.1 [CarbohydrateContent] 28.6 [FiberContent] 3.5 [SugarContent] 18.1 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 2 cs. [RecipeInstructions] In the container of a food processor or blender, place blueberries, cream cheese and apricot preserves; whirl until smooth. Serve with sliced fruit or use as a dessert sauce spooned over cut-up fruit, if desired. |
[Name] Corn Flake Macaroons [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2002-02-16T15:29:00Z [Description] Make and share this Corn Flake Macaroons recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["sugar", "vanilla", "coconut", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.6 [FatContent] 2.6 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 15.2 [CarbohydrateContent] 7.7 [FiberContent] 0.5 [SugarContent] 6.0 [ProteinContent] 0.7 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Beat egg whites until stiff. Add sugar, geadually, and continue to beat. Fold in remaining ingredients with a spoon. Drop by teaspoons on a greased sheet. Bake for 8 min, or until delicately browned. |
[Name] Diabetic, Low-Fat Chicken Littles [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-16T15:29:00Z [Description] Make and share this Diabetic, Low-Fat Chicken Littles recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Healthy", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "paprika", "black pepper", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 68.8 [FatContent] 2.2 [SaturatedFatContent] 1.2 [CholesterolContent] 22.6 [SodiumContent] 134.4 [CarbohydrateContent] 2.0 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 9.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Wash chicken very well in warm water. Set chicken pieces on several thicknesses of paper towel to dry. Wash your hands with very warm soapy water after handling the chicken. Place chicken breasts on plastic cutting board, and cut each piece into 1 inch squares. (You should have about 32 squares]. Beat egg white until stiff. Fold in the rest of the ingredients with a fork. Have ready, a heavy Silver Stone- type cooking sheet. With your fingers, dip or roll each chicken piece in dip and place directly onto cookie sheet. Leave a little space between chicken pieces. Bake 20 minutes or until crispy and golden. Remove from oven and cool slightly before serving. Exchanges: 1 Bread, 1 Low Fat Meat. |
[Name] Garlicky Sweet Potatoes [AuthorId] 3288 [AuthorName] TishT [CookTime] PT23M [PrepTime] PT15M [TotalTime] PT38M [DatePublished] 2002-02-16T15:29:00Z [Description] Make and share this Garlicky Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Microwave", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "3", "2", "1", "1/2", "4", NA] [RecipeIngredientParts] ["sweet potatoes", "crisp bacon", "garlic", "parsley", "shrimp", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 172.5 [FatContent] 5.1 [SaturatedFatContent] 2.4 [CholesterolContent] 11.9 [SodiumContent] 217.2 [CarbohydrateContent] 27.3 [FiberContent] 4.0 [SugarContent] 5.5 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wrap each potato in plastic wrap; prick each several times with a fork. Place in microwave for about 8 minutes. Turn potatoes over; continue microwaving 15 minutes. Remove and unwrap. Mix remaining ingredients together; season to taste. Slit potatoes open and top with mixture. Serve. |
[Name] Diabetic, Low-Fat Baked Stuffed Portobello Caps [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2002-02-16T15:29:00Z [Description] Make and share this Diabetic, Low-Fat Baked Stuffed Portobello Caps recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "6", "1", "1/2", "1", "1", "1/4", NA] [RecipeIngredientParts] ["olive oil", "garlic", "red pepper flakes", "portabella mushrooms", "coarse salt", "red bell pepper", "Italian parsley", "fresh thyme", "black pepper", "arugula"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 66.0 [FatContent] 4.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 393.4 [CarbohydrateContent] 5.3 [FiberContent] 1.6 [SugarContent] 2.0 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine oil and garlic in a small skillet. Cook over very low heat until soft and aromatic, not browned. Add red pepper flakes and remove from heat. Hold mushroom upright and tap to dislodge dirt. Clean with a soft brush. Gently cut the stem flush with the cap, reserving the stem. Paint the caps sparingly with about 1/2 the oil mixture outside then inside. Set gill-side up on a baking sheet. Sprinkle with 1/2 tsp. of the salt. With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl. Stir in diced red pepper, parsley and thyme. Add remaining oil mixture and remaining 1/2 tsp. salt and pepper. Let stand until somewhat juicy, about 1 hour, tossing occasionally. Set rack in upper third of oven and preheat to 450 degrees. Divide the stuffing among the caps, spreading evenly. Bake until tender throughout, 10 to 15 minutes. Transfer to a warm platter and garnish with arugula. Serve hot. |
[Name] Devil's Food Cake [AuthorId] 28750 [AuthorName] Andrea [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-16T15:33:00Z [Description] Make and share this Devil's Food Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "3/4", "2", "2 1/2", "1", "2", "1/2", "2 1/4", "6", "1", "4 -6", "1 1/2", "3/4"] [RecipeIngredientParts] ["sugar", "butter", "vanilla", "eggs", "cake flour", "baking soda", "salt", "buttermilk", "powdered sugar", "butter", "milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 791.3 [FatContent] 33.4 [SaturatedFatContent] 20.7 [CholesterolContent] 119.1 [SodiumContent] 589.8 [CarbohydrateContent] 122.0 [FiberContent] 2.9 [SugarContent] 94.7 [ProteinContent] 6.8 [RecipeServings] 12.0 [RecipeYield] 1 3 layer, 9-inch cake [RecipeInstructions] Heat oven to 350 degrees. Grease and flour 3 9-inch round pans. Beat sugar, butter, vanilla and almond extract in large bowl on medium speed until light and fluffy. Beat in eggs, one at a time. Mix cake flour, cocoa, baking soda and salt; beat into sugar mixture alternately with buttermilk, beating until mixed between additions. When all ingredients are added in, beat another minute. Pour into pans. Bake 30 to 35 minutes or until done. Cool 10 minutes and then remove from pans to cool completely on wire rack. Fill between layers and frost with Buttercream Frosting. For Frosting: Beat all ingredients on medium speed until light and fluffy. |
[Name] Surprise Carrot Cake [AuthorId] 28750 [AuthorName] Andrea [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-16T15:34:00Z [Description] Make and share this Surprise Carrot Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "3/4", "2", "2", "1/2", "1/2", "3", "1", "2", "3/4", "3", "2", "2 1/2 - 3", "1/2", "1"] [RecipeIngredientParts] ["cake flour", "sugar", "mayonnaise", "baking soda", "cinnamon", "salt", "allspice", "ginger", "eggs", "pineapple in juice", "carrots", "pecans", "butter", "cream cheese", "powdered sugar", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.3 [FatContent] 14.2 [SaturatedFatContent] 5.4 [CholesterolContent] 69.8 [SodiumContent] 424.6 [CarbohydrateContent] 79.3 [FiberContent] 2.1 [SugarContent] 54.1 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] 1 two layer 9-inch cake [RecipeInstructions] Heat oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Beat together all ingredients except carrots, pecans and frosting ingredients (of course!] on low speed until mixed. Increase speed to medium and beat for another 3 minutes. Stir in carrots and pecans and then pour into pans. Bake for 30 to 25 minutes, until done. Cool for 10 minutes and then remove from pans to cool completely on wire rack. For frosting: Beat butter and cream cheese in medium bowl on medium spped until smooth. Gradually beat in powdered sugar, vanilla and salt until frosting is smooth and right consistency to spread on cake. Frost between layers and top, leaving sides bare. |
[Name] Southern Buttermilk Red Velvet Cake [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2002-02-16T15:34:00Z [Description] Don't be afraid of the deep red color-there is more than a hint of chocolate flavor in this fun and very tasty cake to serve anytime, but especially at Valentine's Day and Christmas. I have also made it into cupcakes for the kiddies to take to school and share. The frosting is buttery and not-too sweet. This is a traditional cake from Chicago to the deep south. Back East you will even find cake mixes for an easy version of "Red Velvet Cake". I tried several versions of this cake and favored this adaptation of Gale Gand's from her "Just a Bite" cookbook [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/88/4/picPnxW8X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/88/4/picpcyR8G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/88/4/picxiapEP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/88/4/picosHgkn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/88/4/picsVwwPM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/88/4/picZ17ksD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/88/4/pic9sqnpd.jpg"] [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1/4", "2", "2 1/2", "1", "1", "1", "1", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "cake flour", "salt", "baking soda", "buttermilk", "vanilla extract", "white wine vinegar", "milk", "flour", "unsalted butter", "confectioners' sugar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 24.0 [Calories] 553.4 [FatContent] 32.7 [SaturatedFatContent] 20.3 [CholesterolContent] 116.0 [SodiumContent] 480.2 [CarbohydrateContent] 60.8 [FiberContent] 0.7 [SugarContent] 35.9 [ProteinContent] 5.3 [RecipeServings] 12.0 [RecipeYield] 1 3 layer, 8-inch cake [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans. Cream together butter and sugar with electric mixer until fluffy. Add the eggs, one at a time and beat well after each. Make a paste with the food coloring and cocoa. (It takes a few minutes to get the chocolate to absorb liquid--be patient and keep stirring]. Add this paste to the butter/sugar mixture. Sift together the flour, salt and baking soda. Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions. (Begin and end with dry ingredients]. After last addition of flour mixture, stir in vanilla and vinegar. Beat for another minute and then divide into 3 prepared pans. Bake for about 35 minutes, or until done. Cool for 10 minutes and then remove from pan to wire rack to cool completely. To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often--constantly near end]. This will take about 10 minute. Remove from heat and allow to cool completely. Meanwhile, cream together the butter, sugar and vanilla. Beat until it is very light and fluffy, about 10 minutes. When the flour mixture is cooled, add it to the butter mixture and beat until just mixed. Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake. |
[Name] Glazed and Sugared Shortbread [AuthorId] 29637 [AuthorName] Chandra [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2002-02-16T15:36:00Z [Description] Make and share this Glazed and Sugared Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Low Protein", "Kid Friendly", "Christmas", "Hanukkah", "Thanksgiving", "St. Patrick's Day", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1/4", "1", "1/2", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "cornstarch", "salt", "unsalted butter", "sugar", "vanilla", "water", "powdered sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.2 [FatContent] 3.9 [SaturatedFatContent] 2.4 [CholesterolContent] 10.2 [SodiumContent] 12.9 [CarbohydrateContent] 11.8 [FiberContent] 0.1 [SugarContent] 7.7 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 48 two inch cookies [RecipeInstructions] Preheat oven to 350 degrees. In small bowl mix flour, cornstarch and salt. In a large bowl, cream the butter with an electric mixer until fluffy and light (about 3 minutes] on medium speed. Mix in the vanilla. Stir the flour mixture into the butter mixture until just combined. On a floured surface, roll the dough to 1/4-inch thickness with floured rolling pin. Cut out shapes with cookie cutters and place on ungreased baking sheet. Bake for 15 to 18 minutes until lightly browned around the edges. Let stand on cookie sheet for 5 minutes, then transer to wire rack to cool. To make glaze: Stir water into the powdered sugar. Put in flat dish to make dipping easier. Dip top edge into glaze and then into the red sugar. (If it is too hard to dip, paint surface with small clean paint brush and then sprinkle with sugar]. |
[Name] Steak & Ale Hawaiian Chicken [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT36H [TotalTime] PT36H20M [DatePublished] 2002-02-16T18:05:00Z [Description] Make and share this Steak & Ale Hawaiian Chicken 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/19/88/6/pic8SOM4G.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Hawaiian", "European", "Kid Friendly", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "2", "2", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "Worcestershire sauce", "low sodium soy sauce", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 319.9 [FatContent] 13.5 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 504.1 [CarbohydrateContent] 16.9 [FiberContent] 0.2 [SugarContent] 13.3 [ProteinContent] 31.1 [RecipeServings] 6.0 [RecipeYield] 6 yummy chicken breasts [RecipeInstructions] In a bowl combine all ingredients except chicken. Stir. Using a fork, poke about 5-8 sets of holes in each chicken breast. Put chicken in marinade, making sure it is covered in the mixture. Add more pineapple juice if necessary. Cover and refrigerate for 24-36 hours. Grill. |
[Name] Lazy Chicken [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT9H [PrepTime] PT5M [TotalTime] PT9H5M [DatePublished] 2002-02-16T18:05:00Z [Description] Make and share this Lazy Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Chicken Breast", "Chicken", "Poultry", "Grains", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Potluck", "Weeknight", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4 -6", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["boneless chicken breasts", "flour", "mushroom", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 372.4 [FatContent] 18.1 [SaturatedFatContent] 5.0 [CholesterolContent] 92.8 [SodiumContent] 584.9 [CarbohydrateContent] 16.9 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 33.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse chicken breasts. Put salt, pepper and paprika on both sides. Place in crock pot. Mix other ingredients together. Add to crock pot. Cook on LOW all day. Serve over noodles, rice, or mashed potatoes. |
[Name] Sweet Snowdrops [AuthorId] 29637 [AuthorName] Chandra [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-16T18:05:00Z [Description] You can find crystal sugar where you find cake decorating supplies. If you can't find it, you can use granulated sugar colored with a drop of food coloring, but the effect isn't as spectacular. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "cinnamon", "salt", "unsalted butter", "sugar", "egg", "vanilla extract", "white chocolate chips", "shortening", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.6 [FatContent] 3.3 [SaturatedFatContent] 1.8 [CholesterolContent] 9.7 [SodiumContent] 7.0 [CarbohydrateContent] 10.0 [FiberContent] 0.1 [SugarContent] 7.9 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 46 cookies [RecipeInstructions] Preheat oven to 350 degrees. Mix flour, cinnamon and salt in a medium bowl; set aside. In another bowl, whisk butter, sugar, egg and vanilla. Pour in the flour mix. Stir until just blended. Drop teaspoonfuls of dough about 1 inch apart on ungreased baking sheets. Press them down with your fingers making them into a circle shape. Bake for 8-19 minutes or until cookies are brown and crisp all over. Transfer to a rack to cool. Meanwhile, make icing by placing the white chocolate chips and the shortening in a small glass bowl. Microwave on high for 1 minute; stir well. Microwave for about 30 seconds more, stopping to stir every 10 seconds, until mixture is very smooth. Spread icing on cookies and then immediately dip tops of cookies in bowl of crystal sugar. |
[Name] Herbed Potato Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-16T18:05:00Z [Description] Make and share this Herbed Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "2", "3", "3", "1", "1/2", "1", "2 -4"] [RecipeIngredientParts] ["onions", "celery", "salt", "butter", "water", "dried dill", "dried marjoram", "milk", "cream cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 202.3 [FatContent] 8.3 [SaturatedFatContent] 5.1 [CholesterolContent] 23.8 [SodiumContent] 695.1 [CarbohydrateContent] 28.1 [FiberContent] 3.4 [SugarContent] 4.4 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat. Add the potatoes, water, dill and marjoram, cover and bring them to boil. Reduce the heat and simmer until the potatoes are soft, about 10 minutes In a blender in batches, puree the vegetable mixture with the milk and if using the Neufchatel or cream cheese. Return the soup to the pot and gently reheat. |
[Name] Pan Fried Scallops with Beetroot and Walnut Oil [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H30M [PrepTime] PT10M [TotalTime] PT2H40M [DatePublished] 2002-02-16T18:05:00Z [Description] Next to the Albert Bridge on the banks of the River Thames in London, lock gates open into Ransome's Dock, and four hundred yards south in a converted ice factory at the water's end, is Ransome's Dock Restaurant and Bar. This elegant recipe from Ransome's combines roast beets, cooked in a way that intensifies their flavour, dressed with walnut oil and nutty, aged sherry vinegar, and the caramel sweetness of sauteed scallops. If possible, use live scallops in the shell - their flavour and texture fully justify the higher price ticket. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "European", "Free Of...", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "6", "2", "1", NA, "1", "1/2", "1"] [RecipeIngredientParts] ["scallops", "raw beets", "walnut oil", "sherry wine vinegar", "chives", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.8 [FatContent] 6.8 [SaturatedFatContent] 1.7 [CholesterolContent] 15.0 [SodiumContent] 125.9 [CarbohydrateContent] 8.6 [FiberContent] 2.3 [SugarContent] 5.5 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the beetroot in advance, and bring it back to room temperature if cooked the day before. Peel, and slice into 1/4\" thick slices. Dress with the oil, vinegar, salt& pepper. Steep to allow the flavours to infuse for 20 minutes or so, before arranging on plates, spooning over some of the dressing. Melt the butter with equal amount of olive oil in a heavy frying pan. When the pan is very hot, cook the pink scallop roe first for 1 minute (disregard if you are using prepared scallops], then add the white meat for 45 seconds each side, then turn off heat. Season with salt& black pepper. SERVE AT ONCE! Putting the scallop slices on the beetroot, and scatter the chopped chives on the beetroot. Pour Chardonnay wine to accompany. |
[Name] Cordon Bleu Casserole [AuthorId] 28201 [AuthorName] yooper [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-02-16T18:05:00Z [Description] An easy layered casserole dish that is a snap to prepare definitely easier than the traditional "chicken cordon bleu"! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/89/1/pic2Tvzjx.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "6", "1", "1/2", "8", "2", "2", "1/4"] [RecipeIngredientParts] ["chicken breast halves", "cream cheese", "cooked ham", "swiss cheese", "broccoli stems", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 345.9 [FatContent] 21.9 [SaturatedFatContent] 10.2 [CholesterolContent] 83.3 [SodiumContent] 567.5 [CarbohydrateContent] 14.9 [FiberContent] 1.6 [SugarContent] 2.5 [ProteinContent] 22.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Place bread slices in the bottom of a greased 9x13-inch pan. Layer chicken, cream cheese slices and ham over bread. Sprinkle with 1 cup shredded Swiss cheese. Top with broccoli. Combine soup and pepper; spoon over broccoli. Top with remaining cheese. Bake uncovered at 350°F for 50 to 55 minutes or until bubbly. |
[Name] The Best Ever Red Pepper Curry Coconut Soup [AuthorId] 30746 [AuthorName] angelina ballerina [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-16T18:05:00Z [Description] This is the tastiest soup I have ever eaten in my life. iTs really sophisticated and unusual. I got the recipe from The BestSoups cookbook. Honestly its delicious, but dont be tempted to increase the curry paste as it spoils the delicate flavour. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/89/2/19892.jpg" [RecipeCategory] Coconut [Keywords] ["Fruit", "Vegetable", "Nuts", "Thai", "Asian", "Low Protein", "Spicy", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "3"] [RecipeIngredientParts] ["red bell peppers", "onions", "butter", "curry paste", "coconut milk"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 244.8 [FatContent] 17.5 [SaturatedFatContent] 13.1 [CholesterolContent] 13.0 [SodiumContent] 295.3 [CarbohydrateContent] 16.9 [FiberContent] 2.6 [SugarContent] 8.1 [ProteinContent] 7.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Roasting Peppers------------. Preheat grill or top oven to a high heat. Wash peppers and place in oven. The peppers will go black, turn to blacken all sides. (about 10- 15 mins] When pepper skins are blackened place in a plastic bowl and cover for 15 minutes. Then peel and seed the peppers, cut into large segments. -----------------. Melt butter in pan, add onions and saute until translucent. Add curry paste and fry a further 3 minutes. Add stock and peppers and let simmer a further 20 minutes. Puree in batches, then return soup to pan. Stir in coconut milk and reheat. Serve. For Vegetarian use vegetable stock. |
[Name] Roasted Green Tomato & Feta Salad [AuthorId] 3288 [AuthorName] TishT [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2002-02-16T18:05:00Z [Description] This is a way to use some of those tomatoes that will not be able to ripen on the vine before the end of the season. Serve with a crusty bread or pita wedges. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "3", "1", "1/4", "3", "1 1/4", "1", "2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["green tomatoes", "onion", "garlic", "salt", "fresh basil", "extra virgin olive oil", "feta cheese", "of fresh mint", "fresh lemon juice", "olive oil", "pimientos", "bell pepper", "fresh basil leaf", "kalamata olive"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 292.6 [FatContent] 23.8 [SaturatedFatContent] 8.9 [CholesterolContent] 41.7 [SodiumContent] 581.7 [CarbohydrateContent] 13.3 [FiberContent] 2.2 [SugarContent] 8.8 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 500F degrees. On a lightly oiled baking sheet, spread out the tomatoes and onions. Sprinkle on the garlic, salt, and 1 Tbs of the basil. Drizzle on the olive oil and turn the vegetables to coat evenly. Bake for 15-30 minutes turning once or twice until tender and quite browned on the edges. Be careful not to burn the vegies Meanwhile, combine the feta, mint, lemon juice, olive oil and remaining 3 Tbs of basil in a small bowl and set aside When the vegies are browned, remove them from the oven, add salt and pepper to taste, mound them in the center of a platter or shallow serving bowl, and surround them with a ring of the feta mixture. Top with sliced pimiento or roasted red pepper strips and scatter on a few basil leaves and olives Serve warm or at room temperature. |
[Name] TOASTED BUTTERY TUNA MELT!!! [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-16T18:05:00Z [Description] I know...I know. To simple. And that's why it is so perfect. Isn't it nice to just slap an easy lunch thats tasty and quick together sometimes. A nice luncheon snack for you and or your children on a nice Saturday afternoon. Not for the health conscious but tasty never-the-less. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Cheese", "Kid Friendly", "< 15 Mins", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "4", "8"] [RecipeIngredientParts] ["Starkist tuna", "egg", "onion", "green bell pepper", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1502.2 [FatContent] 66.2 [SaturatedFatContent] 37.5 [CholesterolContent] 193.4 [SodiumContent] 4131.4 [CarbohydrateContent] 137.5 [FiberContent] 7.8 [SugarContent] 17.4 [ProteinContent] 88.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] NOTE: FEEL FREE TO ADD ANY OTHER VEGEYS OF YOUR CHOICE. OR NONE AT ALL. Mix tuna, egg, onion, bell pepper and salad dressing together. Place between 2 slices of bread with cheese. Toast in a buttered skillet (use amount suggested or more to your liking] until nice and golden brown. Repeat steps if desired. NOTE: DO NOT HAVE TO USE BUTTER, CAN JUST TOAST REGULAR IN TOASTER OVEN OR SKILLET. THE CHEESE SHOULD BE NICE AND MELTY WHEN FINISHED. |
[Name] Mexicali Meat Burritos [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2002-02-16T18:05:00Z [Description] This delicious pork and bean mixture can also be used for tostados, enchiladas, tacos, etc. Can be made ahead and frozen. This would also work well in a slow-cooker or crock pot. This is from the Jr. League cookbook, "California Heritage Continues". Good for OAMC! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/89/5/2wdDKKw4SxSJ47VguDiy_0S9A8868.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/89/5/FemnhAq1QeGmaUODkg5F_0S9A8872.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/89/5/XFOwzijaTN6LFWjvcqBC_0S9A8860.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/89/5/picVedpZ7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/89/5/picRajXMu.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Healthy", "Weeknight", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "4", "3", "2", "2", "5", "1", "1/2 - 1", "1", "1", "1", "1/2", "24 -36", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["boneless pork roast", "dried pinto bean", "water", "garlic cloves", "cumin seeds", "chili powder", "dried oregano", "ground coriander", "cayenne pepper", "whole tomatoes", "diced green chilies", "salt", "black pepper", "flour tortillas", "cheese", "onion", "salsa", "sour cream", "lettuce", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 464.4 [FatContent] 13.2 [SaturatedFatContent] 4.1 [CholesterolContent] 78.0 [SodiumContent] 1005.0 [CarbohydrateContent] 48.0 [FiberContent] 7.8 [SugarContent] 3.6 [ProteinContent] 37.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 250°F. Place pork roast in a large Dutch oven. Add remaining ingredients and stir to mix well. Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are! (Check from time to time and add more water if mixture gets too dry]. When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently]. Return meat to pan and stir. This should be the consistency of chili. Season to taste. To assemble, place a warm tortilla on a plate, top with Mexicali meat. Top with choices of condiments, fold in edges, and roll loosely. Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop. |
[Name] Vegetarian, Crock Pot Romanian Bean Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT24H [PrepTime] PT15M [TotalTime] PT24H15M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Vegetarian, Crock Pot Romanian Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "European", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1", "1", "2", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["dried lima beans", "cold water", "onion", "carrot", "garlic cloves", "vegetable bouillon cube", "butter", "onion", "kosher salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 180.4 [FatContent] 1.8 [SaturatedFatContent] 1.0 [CholesterolContent] 3.8 [SodiumContent] 34.5 [CarbohydrateContent] 32.2 [FiberContent] 9.2 [SugarContent] 5.5 [ProteinContent] 10.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible. Place beans in crock pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours, until beans are very tender. Remove from heat and let cool a little. In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown. Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste. |
[Name] Almond Chicken Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Almond Chicken Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Nuts", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "1/2", "1", "2", "3/4", "1", "2", "3", "4", "8", "1 1/2", "1", "2/3", "3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "mayonnaise", "plain yogurt", "chicken broth", "white pepper", "salt", "lemon juice", "onions", "cooked rice", "sliced water chestnuts", "celery", "butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 925.2 [FatContent] 54.5 [SaturatedFatContent] 22.8 [CholesterolContent] 85.4 [SodiumContent] 1947.9 [CarbohydrateContent] 94.4 [FiberContent] 7.3 [SugarContent] 8.5 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F degrees. Mix chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 C. almonds, and celery together. Put into a lg. buttered casserole dish. Mix remaining almonds, butter, and corn flakes together and top casserole with mixture. Bake for 35-45 minutes. |
[Name] Hazel's Apple Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Hazel's Apple Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/89/8/picDTXg30.jpg" [RecipeCategory] Pineapple [Keywords] ["Apple", "Tropical Fruits", "Fruit", "Kid Friendly", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["granny smith apple", "golden delicious apple", "celery", "pineapple tidbits", "raisins", "mini marshmallows", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 238.8 [FatContent] 15.4 [SaturatedFatContent] 6.2 [CholesterolContent] 30.4 [SodiumContent] 64.0 [CarbohydrateContent] 25.3 [FiberContent] 2.2 [SugarContent] 17.5 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In lg bowl, mix apples and celery. Toss well. Add next 4 ingredients, stirring to mix well. Sprinkle with the 4 TBS pineapple juice. Toss with the whipped topping. Chill. |
[Name] Mostaccioli with Sausage and Vegetable Marinara [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Mostaccioli with Sausage and Vegetable Marinara recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "1", "3/4", "2", "1", "1", NA] [RecipeIngredientParts] ["mostaccioli pasta", "turkey sausage", "green pepper", "onion", "garlic", "fresh basil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 415.2 [FatContent] 11.0 [SaturatedFatContent] 3.6 [CholesterolContent] 22.4 [SodiumContent] 895.8 [CarbohydrateContent] 61.9 [FiberContent] 2.9 [SugarContent] 14.6 [ProteinContent] 16.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions; drain. Heat large skillet, add crumbled sausage, green pepper, onion and garlic. Cook until browned; drain any fat. Add spaghetti sauce and basil; simmer 5-7 minutes. Serve over cooked mostaccioli. Sprinkle with parmesan cheese if desired. |
[Name] Creamy Turkey Pasta [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-02-18T09:23:00Z [Description] This is a really quick recipe, perfect for after work. If you don't like spinach, try substituting broccoli, peas or bell peppers [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "1/3", "2", "1/2", "4", "2", "2", "1", "1", "1", "1/4", NA, NA] [RecipeIngredientParts] ["penne pasta", "green onion", "garlic", "fresh mushrooms", "butter", "margarine", "turkey breast", "pimiento", "fat free chicken broth", "nonfat sour cream", "pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.0 [FatContent] 3.0 [SaturatedFatContent] 1.1 [CholesterolContent] 4.3 [SodiumContent] 320.2 [CarbohydrateContent] 50.6 [FiberContent] 7.6 [SugarContent] 2.3 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook penne according to package directions. Heat butter in large nonstick skillet; add onions, garlic and mushrooms, cook until softened- approximately 3 minutes. Add spinach, cook until just wilted- approximately 1 minute. Add turkey, pimentos, broth, soup and sour cream, heat through- without boiling. Drain pasta. To serve, top noodles with turkey mixture. Add pepper and parmesan cheese to taste. |
[Name] Taste of Morocco [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Taste of Morocco 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/19/90/1/picvlniAf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/90/1/pic9KzapH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/90/1/pics4SroH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/90/1/pic7CVrre.jpg"] [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Grains", "Beans", "Vegetable", "Moroccan", "African", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["zucchini", "sweet potato", "garlic", "water", "chickpeas", "ground cumin", "allspice", "ground ginger", "turmeric", "paprika", "salt", "cayenne", "cinnamon", "red bell pepper", "yellow bell pepper", "couscous", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 601.1 [FatContent] 5.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 499.9 [CarbohydrateContent] 119.5 [FiberContent] 12.6 [SugarContent] 14.6 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sautè the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes. Use water as necessary to keep the vegetables from sticking. Drain and rinse the chick peas. Add the spices, chick peas, and peppers to the pan. Cover and cook for about 5 minutes. Meanwhile, place the couscous and raisins in another saucepan. Add enough water so that the couscous is covered by about 1/2 inch. Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes. Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken. Serve the bean-pepper stew over the couscous. |
[Name] Picadillo [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Picadillo recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Meat", "Cuban", "Caribbean", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/2", "1/2", "1/8", "1", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["onion", "garlic", "sherry wine", "cumin", "oregano", "salt", "raisins", "fresh pineapple", "green bell pepper", "red bell pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 225.4 [FatContent] 6.0 [SaturatedFatContent] 2.6 [CholesterolContent] 70.3 [SodiumContent] 151.9 [CarbohydrateContent] 17.6 [FiberContent] 2.2 [SugarContent] 11.7 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium-high heat, brown the ground beef, onion, garlic until the onion is tender and the meat is no longer pink and the juices run clear. Drain off all fat. Add all remaining ingredients except the green and red bell peppers. Bring to a simmer and cook 5 minutes. Add green and red bell peppers and heat through. Serve with rice and bread. |
[Name] Roasted Red Pepper Cheese Toasts [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Roasted Red Pepper Cheese Toasts recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Grains", "Cheese", "Vegetable", "Spicy", "< 15 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/3", "1", "1/2", "1/4", "1/4", "3 1/2", "1"] [RecipeIngredientParts] ["mozzarella cheese", "olive oil", "dried basil", "dried oregano", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.8 [FatContent] 4.6 [SaturatedFatContent] 1.8 [CholesterolContent] 8.5 [SodiumContent] 549.6 [CarbohydrateContent] 13.0 [FiberContent] 2.2 [SugarContent] 1.8 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] 4 yummy appetizers [RecipeInstructions] Place bread on small baking sheet. Combine cheese, oil, vinegar, basil and oregano. Spoon onto bread. Top with red pepper; sprinkle with Parmesan. Bake in preheated 500'F. oven 5-8 minutes until cheese is melted. |
[Name] Hurricane [AuthorId] 10997 [AuthorName] mkorte33 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Hurricane recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "1", "1", NA] [RecipeIngredientParts] ["rum", "passion fruit nectar", "lime, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 3.7 [FiberContent] 0.1 [SugarContent] 2.4 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix rum, passion fruit syrup, lime juice and sugar in a shaker until sugar dissolves. Pour over ice. |
[Name] Lemon Herb Chicken Breasts [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-02-18T09:23:00Z [Description] There's so much that you can do with this easy chicken recipe. Serve with sides of pasta, rice, or veggies. Or serve on a roll as a sandwich, in a pasta sauce, or on a salad! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "2", "1", "2", "1"] [RecipeIngredientParts] ["dried parsley", "salt", "boneless skinless chicken breasts", "olive oil", "garlic", "lemon juice"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 77.5 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 34.2 [SodiumContent] 184.2 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 13.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place 1 chicken breast at a time between 2 sheets of wax paper or plastic wrap, pound with mallet or rolling pin to a thickness of 1/2-1/4 inch. Combine first 4 ingredients in a small bowl. Rub mixture all over chicken breasts. Heat oil and garlic in nonstick skillet on medium high. Add chicken breast; cook 3-4 minutes on each side, until browned and cooked through. Remove from heat Drizzle with lemon juice; cover and let stand for a couple minutes before serving. |
[Name] Pimento Cream Cheese Spread [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-18T09:23:00Z [Description] A strange sounding combo, but great on wheat or rye crackers. Ideal to a party table. A hand me down recipe from family. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1"] [RecipeIngredientParts] ["diced pimentos", "cream cheese", "low-fat cream cheese", "walnuts", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 79.8 [FatContent] 7.9 [SaturatedFatContent] 3.6 [CholesterolContent] 16.8 [SodiumContent] 45.9 [CarbohydrateContent] 1.2 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 1.8 [RecipeServings] 15.0 [RecipeYield] 1 cup [RecipeInstructions] Let cream cheese soften slightly. Cream with the milk till smooth. Drain pimentos and add with nuts to cream cheese. Mix well; add tiny bit more milk if necessary to make a spreadable consistency. Serve with rye bread (party rounds], wheat crackers, Triscuit, or Melba toast. Store in fridge. |
[Name] Pesto Focaccia Sandwiches [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-18T09:23:00Z [Description] Yum! This is a great quick lunch or dinner. If you can find the fresh mozzarella, use it (sometimes its packed in water). You could also add a chicken breast, or some turkey if you wanted to add meat. Or try a grilled or broiled portobello mushroom! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "4", "1"] [RecipeIngredientParts] ["low-fat mayonnaise", "pesto sauce", "fresh mozzarella cheese", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 93.2 [FatContent] 6.4 [SaturatedFatContent] 3.8 [CholesterolContent] 22.4 [SodiumContent] 180.0 [CarbohydrateContent] 2.4 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice bread lengthwise into 2 halves. Combine mayo and pesto, spread on each side of bread. Add cheese and tomato. Put top piece of bread back to form sandwich. Cut into 4 wedges. |
[Name] Mandarin Chicken Stir Fry [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Mandarin Chicken Stir Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Kid Friendly", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["4", "1", "3", "2", "1/2", "1/4", "1", "1/4", "1/4", "1", "1", "1", "4"] [RecipeIngredientParts] ["brown rice", "white rice", "canola oil", "soy sauce", "cornstarch", "garlic powder", "chicken breast", "broccoli floret", "carrot", "water chestnut", "mandarin segment"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 939.8 [FatContent] 18.3 [SaturatedFatContent] 4.3 [CholesterolContent] 72.6 [SodiumContent] 280.3 [CarbohydrateContent] 151.5 [FiberContent] 7.9 [SugarContent] 5.4 [ProteinContent] 40.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["While rice is cooking: Combine oj, soy sauce, cornstarch and garlic powder in a small bowl, blend well.", "In a large skillet heat oil over medium high heat.", "Add chicken and onion and stir fry for about 5 minutes, or until chicken is no longer pink.", "Add remaining ingredients except mandarine segments rice and cook for about 8 minutes.", "You want veggies tender-crisp.", "Around 6 minutes into cooking the veggies add the segments to heat through, but you dont want them broken up.", "Plate up on top of rice and sprinkle almonds on top." ] |
[Name] Veggie Tex-Mex Tortilla Wraps [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Veggie Tex-Mex Tortilla Wraps 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/19/90/9/picDPG9aD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/90/9/picio2oSp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/90/9/picSqFKt3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/90/9/picEjDtAi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/90/9/piclV5hzX.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Black Beans", "Beans", "Tex Mex", "Southwestern U.S.", "Mexican", "Lactose Free", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Free Of...", "Spicy", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1/8", NA, "3", "1/4", "4", NA] [RecipeIngredientParts] ["black beans", "lime juice", "garlic", "salt", "cayenne pepper", "scallions", "red bell peppers", "green bell pepper", "flour tortillas", "corn tortillas", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 208.9 [FatContent] 2.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 266.9 [CarbohydrateContent] 36.9 [FiberContent] 8.2 [SugarContent] 2.0 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth. Spoon the mixture into a bowl and stir in the scallions and bell peppers. Spread one-fourth of the mixture on each tortilla. Roll the tortillas tightly and top with salsa. |
[Name] Quick Easy Chili [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Quick Easy Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1/2", "2", "2", "1", "1", "3", "2", "4", "2", "1", "1", "1 1/2", NA, "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "green pepper", "celery", "chili beans", "tomato paste", "salsa", "diced tomatoes", "beef bouillon cubes", "water", "chili powder", "dried basil", "cumin", "garlic powder", "mozzarella cheese"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 401.6 [FatContent] 12.7 [SaturatedFatContent] 5.3 [CholesterolContent] 68.9 [SodiumContent] 1357.6 [CarbohydrateContent] 42.8 [FiberContent] 9.2 [SugarContent] 12.6 [ProteinContent] 32.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In large soup pot, brown beef, onion, green pepper and celery for 8 minutes. Stir in next 6 ingredients. Mix well. Add seasonings. Bring to a boil. Reduce heat to simmer and and cook uncovered for 40 minutes, stirring occasionally. Garnish with the mozzarella cheese. |
[Name] Cioppino [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Cioppino 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/19/91/1/pic4FnTVT.jpg" [RecipeCategory] Stew [Keywords] ["Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "2/3", "1", "1", "1", "1 -2", "1", "1", "1", "18", "1", "2", "1"] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic", "red bell pepper", "fresh parsley", "tomato sauce", "diced tomatoes", "dry red wine", "bay leaf", "basil", "oregano", "tarragon", "clams in shell", "medium shrimp"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 500.2 [FatContent] 12.5 [SaturatedFatContent] 1.9 [CholesterolContent] 140.6 [SodiumContent] 1567.9 [CarbohydrateContent] 53.7 [FiberContent] 5.5 [SugarContent] 10.7 [ProteinContent] 36.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In an 8 quart pan over medium heat saute the onion, garlic, pepper and parsley in the oil until the onion is soft. Stir in sauce and diced tomatoes, wine, bay leaf, basil, oregano and tarragon. Cover and simmer for 20 minutes. To broth add the clams and crab. Cover and simmer gently until clams pop open. Add Shrimp and simmer for 5 minutes more or until shrimp turns pink. Ladle into bowls and serve with hot bread and butter. |
[Name] Sweet-N-Tangy Asian Pork Tenderloin [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Sweet-N-Tangy Asian 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/19/91/2/picmyTfXF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/91/2/picAwClDH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/91/2/picBEpn2q.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Asian", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["honey", "molasses", "garlic", "light soy sauce", "sesame seeds", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 151.7 [FatContent] 4.6 [SaturatedFatContent] 1.4 [CholesterolContent] 73.8 [SodiumContent] 116.0 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 23.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Remove all visible fat from pork; place in a shallow baking pan. In a small bowl, whisk together remaining ingredients except sesame seeds and onions. Brush honey mixture over pork; sprinkle with sesame seeds. Bake uncovered for 45 minutes (or until meat thermometer reads 160 degrees F]. To serve, slice thinly and garnish with green onions. |
[Name] Vegan Sloppy Joes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Vegan Sloppy Joes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Kosher", "Spicy", "< 30 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "6", "6", "1/2", NA, "4"] [RecipeIngredientParts] ["margarine", "water", "onion", "green bell pepper", "firm tofu", "ketchup", "chili sauce", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 361.4 [FatContent] 18.2 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 1237.6 [CarbohydrateContent] 36.9 [FiberContent] 4.1 [SugarContent] 12.5 [ProteinContent] 14.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the margarine or water in a large skillet over medium heat. Add the onion and green pepper, and sautè or boil until the vegetables are well cooked, about 5 minutes. Add the mashed tofu and sautè for another 15 minutes, until the tofu is completely cooked. Add the ketchup, chili sauce, salt, and pepper and continue to cook over low heat until the mixture is heated through. Add a little water if the mixture is too dry. Spoon onto lightly toasted burger buns. |
[Name] Tabbouleh [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Tabbouleh recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Asian", "Indian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "2", "2", "1", "1/3", NA, NA] [RecipeIngredientParts] ["bulgur", "parsley", "tomatoes", "onion", "English cucumber", "red bell pepper", "green onions", "garlic cloves", "extra virgin olive oil", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 216.4 [FatContent] 12.5 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 10.0 [CarbohydrateContent] 25.0 [FiberContent] 5.8 [SugarContent] 3.7 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cover bulgur with boiling water and soak until soft-around 30 to 45 minutes, depending on the mill. Drain well, add remaining ingredients and chill. Salt and pepper to taste. |
[Name] Tibetan Lentil Soup [AuthorId] 3288 [AuthorName] TishT [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Tibetan Lentil 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/19/91/5/pic9RrVK2.jpg" [RecipeCategory] Lentil [Keywords] ["Beans", "Vegetable", "Nepalese", "Chinese", "Asian", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "6", "1", "1 1/2", "2", "1", "1", "1", "2", "3", "1", "1 1/2", "2"] [RecipeIngredientParts] ["dried lentils", "water", "onions", "garlic", "chili pepper", "carrot", "potato", "ground coriander", "canned tomatoes", "fresh cilantro", "salt", "cumin"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 266.3 [FatContent] 3.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 776.0 [CarbohydrateContent] 46.2 [FiberContent] 18.1 [SugarContent] 6.7 [ProteinContent] 15.0 [RecipeServings] 6.0 [RecipeYield] 10 cups [RecipeInstructions] ["Bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes Meanwhile, heat oil and saute the onions, garlic and chile for 5 minutes.", "Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.", "Remove from the heat and set aside When lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot.", "Add the chopped cilantro, salt, and sauteed vegetables.", "Cover and simmer for about 10-15 minutes, until all of the vegetables are tender." ] |
[Name] K.D. Lang's Indonesian Salad With Spicy Peanut Dressing [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this K.D. Lang's Indonesian Salad With Spicy Peanut Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Soy/Tofu", "Beans", "Fruit", "Vegetable", "Nuts", "Indonesian", "Asian", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Spicy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", NA, "1", "2", "1/2", "1/2", "1/2", "4", "1/4", "5", "3", "4", "1/4", "2"] [RecipeIngredientParts] ["salt", "firm tofu", "potatoes", "fresh spinach", "green cabbage", "mung bean sprouts", "garlic", "roasted peanuts", "soy sauce", "tamari", "lime juice", "lemon juice", "brown sugar", "cayenne pepper", "water"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 269.9 [FatContent] 15.0 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 416.2 [CarbohydrateContent] 25.7 [FiberContent] 6.1 [SugarContent] 8.9 [ProteinContent] 13.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat the oil and salt in a medium frying pan over medium heat.", "Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.", "Remove with a slotted spoon and drain on a paper towel.", "Arrange the tofu, potatoes, spinach, and cabbage on six separate plates.", "Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth.", "If the dressing seems too thick, add another teaspoonful of water.", "Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately." ] |
[Name] Chili Colorado [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT8H [PrepTime] PT45M [TotalTime] PT8H45M [DatePublished] 2002-02-18T09:23:00Z [Description] Do not add beans, do not add beans, do not add beans. Serve with hot corn bread or cheesy beer muffins and queso fresco on the side. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Weeknight"] [RecipeIngredientQuantities] ["8", "6", "6", "4", "3", "4", "8", "1", "1 1/2", "1", "1", "5 -6", "2", "1/2"] [RecipeIngredientParts] ["arbol chiles", "dried ancho chiles", "chipotle chiles", "boiling water", "bacon", "Mexican oregano", "oregano", "cumin", "salt", "onion", "garlic", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 696.3 [FatContent] 48.4 [SaturatedFatContent] 18.2 [CholesterolContent] 167.4 [SodiumContent] 695.7 [CarbohydrateContent] 15.8 [FiberContent] 4.2 [SugarContent] 4.3 [ProteinContent] 49.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Take all the chiles and seed. Snip with sissors and place in a medium glass bowl. Cover with boiling water and then cover bowl with a plate. Let stand for 30 minutes. Mean while brown bacon in a large skillet. Remove and add sirloin steak to the skillet and brown in bacon fat on both sides. Add the meats to the crock pot. Place the chiles and water in a food processor and whirl to very smooth. Strain if you want, I don't worry about it when using the processor. by hand is another story. You will need to press puree through a mesh strainer. Add the puree to the crock pot along with all the remaining ingredients except cilantro. You also want to add around 1/4 cup of the bacon fat. Turn your crock pot up to high, cover and cook for 1 1/2 hours. Turn down to low and cook for 5 1/2 hours. Add Cilantro and cook on low for another 30 minutes. The meat will fall apart as you ladle into bowls. Serve with hot corn bread or cheesy beer muffins. |
[Name] Fettuccini Alfonso [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Fettuccini Alfonso recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Soy/Tofu", "Beans", "European", "Healthy", "Kosher", "Potluck", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1", "1", NA, "2"] [RecipeIngredientParts] ["frozen corn kernels", "soymilk", "onion powder", "salt", "fettuccine pasta", "pepper", "tahini"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 332.4 [FatContent] 3.4 [SaturatedFatContent] 0.5 [CholesterolContent] 55.3 [SodiumContent] 442.4 [CarbohydrateContent] 64.6 [FiberContent] 2.3 [SugarContent] 2.5 [ProteinContent] 13.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Thaw corn kernels.", "Place the corn, soy milk, tahini, and seasoning in a blender and process until completely smooth.", "(It may take several minutes to completely pulverize the corn.] Pour the blended mixture into a medium saucepan and warm over medium-low heat, stirring often.", "While the sauce is heating, cook the fettuccini in a large pot of boiling water until al dente.", "Drain well and return to the pot.", "Add the hot sauce and toss until evenly coated.", "Serve immediately, topping each portion with pepper, if desired." ] |
[Name] Dilled Carrots [AuthorId] 31299 [AuthorName] Madams1telus.net [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2002-02-18T09:23:00Z [Description] Similar to pickled beets or any other pickled vegetable. My husband and children ate these like they were candy but they wouldn't touch beets to save their lives!! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "Summer", "Winter", "Spicy", "< 60 Mins", "Canning", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "2", "4", "4", "1/2"] [RecipeIngredientParts] ["carrots", "fresh dill", "garlic", "water", "white vinegar", "salt", "sugar", "cayenne"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 170.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7143.7 [CarbohydrateContent] 36.2 [FiberContent] 6.5 [SugarContent] 23.9 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 4 pints [RecipeInstructions] Pare carrots and cut into 4\" long sticks. Boil in unsalted water till crisply tender. Immediately place carrots into ice water to cool. Pack upright into sterilized jars (the smaller canning jar]. Place 2 tablespoons of dill and 1/2 clove of garlic in each jar. Heat water, vinegar, salt, sugar and cayenne to boiling, fill jars and seal properly. Let jars cool then store. |
[Name] Gingered Chicken [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Gingered Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "Healthy", "High In...", "Broil/Grill", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1 1/2", "3/4", "4", "3"] [RecipeIngredientParts] ["soy sauce", "honey", "toasted sesame seeds", "ginger", "boneless skinless chicken breasts", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 163.1 [FatContent] 2.4 [SaturatedFatContent] 0.5 [CholesterolContent] 68.4 [SodiumContent] 330.4 [CarbohydrateContent] 6.1 [FiberContent] 0.6 [SugarContent] 4.6 [ProteinContent] 28.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat broiler. Mix first 4 ingredients in a small bowl. Pound chicken to 1/4 inch thick. Broil chicken 5 inches from heat for about 10 minutes,turning and basting with the sauce. Broil until the juices run clear. Place chicken on a platter, sprinkle with green onions. |
[Name] Sauce for Chicken Cordon Bleu [AuthorId] 29767 [AuthorName] Terri Crooks [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-18T09:23:00Z [Description] Make and share this Sauce for Chicken Cordon Bleu 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/19/92/1/picO18Hcf.jpg" [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "1", "1/2 - 1"] [RecipeIngredientParts] ["butter", "flour", "milk", "chicken bouillon cubes", "dry sherry", "Dijon mustard", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 77.1 [FatContent] 5.6 [SaturatedFatContent] 3.4 [CholesterolContent] 16.0 [SodiumContent] 405.2 [CarbohydrateContent] 4.4 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine last 5 ingredients in a large glass measuring cup. Heat to just warm in microwave to help dissolve bouillon. Melt butter in saucepan on low. Add flour and stir until smooth and bubbly. Add Milk mixture and heat. |
[Name] Roskette [AuthorId] 28984 [AuthorName] Fran Sondia [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-18T09:24:00Z [Description] these are great cookies they can be serve anytime, also great for school treat and parties. we also include this treat in the wedding thank you box or wrap in a net with a ribbon on top with the bride and broom special date. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4", "3 1/2", "12", "1 1/2", "1", "4"] [RecipeIngredientParts] ["cornstarch", "all-purpose flour", "eggs", "butter", "vanilla", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 419.6 [FatContent] 24.6 [SaturatedFatContent] 14.8 [CholesterolContent] 160.1 [SodiumContent] 190.9 [CarbohydrateContent] 45.6 [FiberContent] 0.5 [SugarContent] 32.3 [ProteinContent] 5.1 [RecipeServings] 25.0 [RecipeYield] 60 cookies [RecipeInstructions] Beat butter with sugar until creamy. In a separate bowl, mix cornstarch and flour. Beat eggs and add to butter and sugar mixture. Add vanilla, Mix well Add dry ingredients. Preheat oven to 350. Shape dough into pretzels or oval shape and pressed with fork for design. Place on non-greased cookie sheet and bake for 10 minutes until lightly browned. |
[Name] Crock Pot Macaroni and Cheese [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Crock Pot Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Vegetable", "Canadian", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "2", "3", "6", "2", "1", "1/4", "2", NA] [RecipeIngredientParts] ["elbow macaroni", "evaporated milk", "homogenized milk", "eggs", "onion", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 843.3 [FatContent] 36.3 [SaturatedFatContent] 20.3 [CholesterolContent] 295.3 [SodiumContent] 165.8 [CarbohydrateContent] 99.5 [FiberContent] 3.9 [SugarContent] 7.3 [ProteinContent] 28.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook macaroni according to directions on box. Sauté onion and red pepper in a little oil until they are just tender. Grease crock-pot with butter. Mix all ingredients in crock pot, cook on high for 30 minutes and then turn on low and cook for 2 hours. |
[Name] Vegetarian Eggplant and Green Bean Stew [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Vegetarian Eggplant and Green Bean Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "2", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["eggplant", "fresh green beans", "frozen green beans", "tomatoes", "onion", "garlic", "green peppers", "salt", "pepper", "basil", "oregano", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 114.2 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 20.0 [CarbohydrateContent] 25.9 [FiberContent] 10.3 [SugarContent] 13.3 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop the pepper, onion, and garlic and sauté them in olive oil. Add the seasonings (as much as you like]. Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture. Cook them while you take the ends off of the green. beans and wash them. Add the green beans and tomatoes to the pot and cover. Simmer, stirring occasionally, until the beans. are as soft as you like them. Serve by itself, with pasta/rice, or with good crusty bread. |
[Name] Crock Pot Beef Dumpling Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Crock Pot Beef Dumpling Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "6", "2", "1", "1", "1", "1", "6"] [RecipeIngredientParts] ["beef stew meat", "hot water", "carrots", "celery", "tomatoes", "biscuit mix", "parsley", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.7 [FatContent] 11.0 [SaturatedFatContent] 4.0 [CholesterolContent] 76.4 [SodiumContent] 1179.0 [CarbohydrateContent] 31.7 [FiberContent] 2.7 [SugarContent] 6.6 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In crock pot, sprinkle beef with dry onion soup mix. Pour hot water over meat. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn control to high. In a small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crock pot with a teaspoon. Cover and cook on high for 30 minutes. |
[Name] Chicken in Thyme Cream Sauce [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Chicken in Thyme Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Australian", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "4", "2 1/2", "1", "1", "125"] [RecipeIngredientParts] ["chicken breast fillets", "plain flour", "olive oil", "fresh thyme", "dry sherry"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 211.1 [FatContent] 18.4 [SaturatedFatContent] 7.3 [CholesterolContent] 35.4 [SodiumContent] 12.1 [CarbohydrateContent] 7.3 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss the fillets in the flour, and shake off any excess. Heat the oil in a large frying pan, and cook the fillets for 5 minutes on each side or until they are golden brown. Sprinkle on the thyme and turn the fillets over. Add the sherry and half the cream and boil for 2-3 minutes. Turn the fillets again and pour over the remaining cream. Season to taste and serve. I like this with a jacket potato and a green vegetable. Also a nice young riesling. |
[Name] Lemon Pot Roast [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Lemon Pot Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1/2", "1", "1", "1", "1", "1/4", "1/4", "1", "3"] [RecipeIngredientParts] ["water", "lemon juice", "onion", "salt", "black pepper", "marjoram", "garlic", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 743.6 [FatContent] 55.5 [SaturatedFatContent] 22.5 [CholesterolContent] 195.6 [SodiumContent] 751.8 [CarbohydrateContent] 5.8 [FiberContent] 0.6 [SugarContent] 1.9 [ProteinContent] 52.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put roast in a shallow pan or marinating container. In a medium bowl, combine remaining ingredients. Pour over roast. Cover, refrigerate at least 4 or up to 24 hours. Remove roast from marinade; place in a roasting pan. Cover and bake at 325 degrees 1 1/2 to 2 hours, or until tender when pierce with fork. |
[Name] Salmon With Mustard-Tarragon Crust [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Salmon With Mustard-Tarragon Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Canadian [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1/2", "1", "4", "1", "1"] [RecipeIngredientParts] ["flour", "salt", "dried tarragon", "salmon fillets", "country-style dijon mustard", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.2 [FatContent] 9.4 [SaturatedFatContent] 1.4 [CholesterolContent] 87.5 [SodiumContent] 445.9 [CarbohydrateContent] 5.0 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 34.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine flour, salt and tarragon on a plate. Spread mustard thinly over top of each fillet. Dredge fish in flour mixture. Heat oil in a large nonstick skillet set over medium-high. Add salmon; cook 4 minutes. Turn fillets and cook another 4 minutes, or until tops and bottoms of the pieces are deeply golden and fillets' thickest parts are slightly translucent in the center. (The salmon will continue cooking after being removed from the heat]. |
[Name] Grilled Cheese Deluxe [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-18T09:24:00Z [Description] CHEESE...CHEESE...AND MORE CHEESE!!! Once more, this is not my recipe, but if it has cheese and buttery toasted bread, then I am there. I guarantee that any one who likes cheese, will definetly like this one. NOTE: RECIPE COMPLEMENTS OF ABOUT.COM [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/92/9/pichCaplD.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Kid Friendly", "< 15 Mins", "Refrigerator", "Beginner Cook", "Deep Fried", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "1/3", "1", "1", "8", "1/4"] [RecipeIngredientParts] ["swiss cheese", "cheddar cheese", "mayonnaise", "prepared mustard", "green onion", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 460.1 [FatContent] 30.6 [SaturatedFatContent] 18.7 [CholesterolContent] 86.5 [SodiumContent] 630.5 [CarbohydrateContent] 27.5 [FiberContent] 1.4 [SugarContent] 2.8 [ProteinContent] 18.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cheeses, mayonnaise, mustard, and chopped onion. Spread mixture on one side of 4 of the bread slices to within 1/4-inch of edges. Top with remaining bread slices. Spread softened butter on the outer sides of the sandwiches. Cook over medium heat in a hot skillet or griddle until golden brown, turning once. |
[Name] Mushroom Burgers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-18T09:24:00Z [Description] These go over well for a light dinner. I like to dress these in pitas with shredded lettuce, cukes, diced tomatoes... [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/4", "2", NA] [RecipeIngredientParts] ["celery", "carrot", "garlic", "yellow onion", "oregano", "basil", "tarragon", "olive oil", "cremini mushroom", "pearl barley", "rolled oats", "pecans", "tahini", "soy sauce"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 602.0 [FatContent] 28.2 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 214.8 [CarbohydrateContent] 74.7 [FiberContent] 15.7 [SugarContent] 5.6 [ProteinContent] 21.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large saucepan combine the celery, carrot, garlic, onion, spices, and saute in the olive oil.", "Add the mushrooms and cook until all the liquid evaporates.", "In a large mixing bowl combine the barley, oats, seeds and nuts, tahini, and soy sauce.", "Toss well and add the cooked mushroom mixture.", "Mix well and chill for 4 hours.", "Form into 5 or 6 patties, pressing well and fry in oil until browned or bake on a lightly greased baking sheet in a 375 degree oven for 25 minutes, turning once." ] |
[Name] Chicken Meatloaf [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-02-18T09:24:00Z [Description] Easy to put together and makes a moist meatloaf, lovely with mashed potatoes and salad. Or use leftovers for sandwiches! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "2", "1", "2"] [RecipeIngredientParts] ["ground chicken", "Stove Top stuffing mix", "parmesan cheese", "eggs", "ketchup", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 312.6 [FatContent] 12.9 [SaturatedFatContent] 4.3 [CholesterolContent] 149.7 [SodiumContent] 534.9 [CarbohydrateContent] 22.2 [FiberContent] 1.4 [SugarContent] 5.0 [ProteinContent] 26.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a bowl. pour into large loaf pan. Bake in preheated oven 350°F for 1 hour. Let stand 15 minutes before slicing. |
[Name] Blender Souffle [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Blender Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Cheese", "Scottish", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Small Appliance", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "10", "4", "16", "1/2"] [RecipeIngredientParts] ["sharp cheddar cheese", "salt", "eggs", "milk", "dry mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.3 [FatContent] 30.4 [SaturatedFatContent] 16.7 [CholesterolContent] 288.1 [SodiumContent] 1488.9 [CarbohydrateContent] 38.6 [FiberContent] 1.6 [SugarContent] 3.4 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut cheese into pieces. Combine all ingredients in blender or food processor. Process on high speed until all ingredients are thoroughly mixed. Bake in a greased, uncovered, in a 2-quart casserole for 1 hour at 350 F/180 C/ Gas Mark 3. |
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