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[Name] Easy Salmon Casserole [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-18T09:24:00Z [Description] This is a very light, quick dish. I like it the way it is, but if you find it to be too dry, you might be able to add a can of cream of celery soup and omit the water. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "2/3", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["frozen corn", "salmon", "instant brown rice", "water", "green onions", "low-sodium instant chicken bouillon granules", "dried dill", "low-fat cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.4 [FatContent] 2.8 [SaturatedFatContent] 0.7 [CholesterolContent] 25.4 [SodiumContent] 79.2 [CarbohydrateContent] 29.7 [FiberContent] 2.1 [SugarContent] 0.1 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Combine all ingredients except cheese in casserole dish. Cover and bake 25 minutes; add cheese and bake uncovered 5 minutes. |
[Name] Mussels in White Wine Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Mussels in White Wine Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "Grains", "Fruit", "Vegetable", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "2", "1 -2", "1/2", "3/4", "2", "2", "2", "6", "2", NA, NA, "2"] [RecipeIngredientParts] ["mussels", "extra virgin olive oil", "yellow onions", "garlic", "Pernod", "fresh basil", "yellow onions", "garlic", "fresh lemon juice", "dry white wine", "kosher salt", "white pepper", "butter"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 638.4 [FatContent] 43.5 [SaturatedFatContent] 17.8 [CholesterolContent] 145.1 [SodiumContent] 966.2 [CarbohydrateContent] 22.8 [FiberContent] 0.9 [SugarContent] 2.6 [ProteinContent] 37.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ----LemonButter Sauce----. To clarify butter: melt ½ stick butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified] butter from the top and discard sediment. (This can be done ahead.] To make sauce: Heat clarified butter, add onion and garlic and sauté until transparent. Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified. ----Mussels----. Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove\"beard\" (the little tuft of fibers protruding from the shell], either with a sharp knife or by pulling on it with a damp cloth. Rinse mussels again in cold water. Heat olive oil in a 10-inch skillet; add mussels. Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes. Remove top and add onion and garlic and toss. Cover pan again and cook for 1 minute. Remove top and add Pernod, basil, lemon juice and lemon butter sauce. Return to heat for 30 to 45 seconds with top off skillet. Discard any mussels that did not open. Serve in a deep bowl. |
[Name] Crab Broccoli Bake [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-18T09:24:00Z [Description] Here's a quick, easy and healthy casserole for dinner. Add some brown rice, or whole grain bread - and a salad for a great meal! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/93/5/picG2OMjb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/93/5/picHO5JrQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/93/5/picMstF30.jpg"] [RecipeCategory] Crab [Keywords] ["Vegetable", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["broccoli florets", "red onion", "low-fat mayonnaise", "Dijon mustard", "reduced-fat mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 36.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 18.1 [SodiumContent] 106.7 [CarbohydrateContent] 2.1 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Spray 8x8-inch baking dish with cooking spray. Place broccoli in bottom of dish; add flaked crab and onion. Combine mayonnaise, mustard and italian seasoning; spread over top of crab mixture. Sprinkle with cheese. Bake for 20 minutes, or until heated through. |
[Name] Chicken In Peanut Sauce [AuthorId] 30854 [AuthorName] Tomboy [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Chicken In Peanut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indonesian", "Asian", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "30", "1/4", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["chicken breast fillets", "onion", "garlic", "butter", "peanut butter", "honey", "French mustard", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 237.8 [FatContent] 14.6 [SaturatedFatContent] 5.6 [CholesterolContent] 16.9 [SodiumContent] 161.9 [CarbohydrateContent] 25.0 [FiberContent] 1.6 [SugarContent] 20.6 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into serving size pieces (8 pieces]. Combine the onion, garlic and butter in a shallow microwave proof dish. Cook on High for 3 minutes. Stir in Peanut butter, stock, honey, mustard and curry powder. Add the chicken in a single layer. Cook on high for 5 minutes. Turn chicken and cook for a further 4-5 minutes, or until the chicken is cooked. Serve with boiled rice. |
[Name] Bow Tie Surprise With Grilled Garden Veggies [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-18T09:24:00Z [Description] Perky pasta salad with grilled veggies. Pefect for a cookout, or as an interesting side dish salad. I make this almost every time we have a barbeque. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Vegetable", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "4", NA, NA, "1", "3", "2", "3"] [RecipeIngredientParts] ["olive oil", "apple cider vinegar", "bow tie pasta", "fresh parsley", "onion", "tomatoes", "zucchini", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 301.4 [FatContent] 6.9 [SaturatedFatContent] 1.2 [CholesterolContent] 31.9 [SodiumContent] 26.1 [CarbohydrateContent] 49.1 [FiberContent] 7.6 [SugarContent] 5.7 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix together the beans, 2 tablespoons. olive oil, and vinegar, and refrigerate for several hours or overnight. Cook the pasta, drain it, and rinse until cool. Toss the pasta with the bean mixture. Stir in the parsley, salt and pepper, and enough vinaigrette to moisten. Refrigerate until needed. Parboil the onion. Cut the onion and tomatoes into quarters and cut the zucchini into 1-inch chunks. Brush the vegetables with olive oil and place on skewers. Grill, turning often, until lightly charred. Chop the vegetables, toss them into the pasta salad, add the basil, and serve. |
[Name] Pinto Bean Soup [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2002-02-18T09:24:00Z [Description] A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/93/8/picKskEzL.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/19938/I7qsJoWyRvWNVS7yppIx_20171229_115748.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/93/8/picYFj43y.jpg"] [RecipeCategory] Beans [Keywords] ["Weeknight", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "4", "1/2", "1/2", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["pinto beans", "bacon", "onion", "celery", "salt", "pepper", "garlic powder", "marjoram", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 65.5 [FatContent] 2.0 [SaturatedFatContent] 0.7 [CholesterolContent] 2.7 [SodiumContent] 330.0 [CarbohydrateContent] 9.0 [FiberContent] 2.9 [SugarContent] 0.7 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse beans and sort for stones. Soak beans in enough water to cover overnight. Drain off water. In skillet, brown bacon. Add onion and celery, stir. Add spices. Add this mixture to drained beans. Pour enough water to reach within 3 inches of top of pot. Bring to a boil. Simmer for 4-5 hours, stirring occasionally. When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup. |
[Name] Hungarian Rakott Kaposzta, Cabbage Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-18T09:24:00Z [Description] This is a wonderful casserole especially served with spatzle and cucumber salad (both recipes are on Zaar under separate postings. This is a really inexpensive dinner to make and very good. It is tastiest if you make it one day refrigerate it and then reheat in a 325F until heated through [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Fruit", "Vegetable", "Hungarian", "European", "Low Protein", "Free Of...", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "2", "6", "1", "8", "1/2", "1", "2", "8", "3", "1/4", NA] [RecipeIngredientParts] ["butter", "onions", "garlic cloves", "caraway seed", "green cabbage", "fresh dill", "Hungarian paprika", "potatoes", "feta cheese", "apples", "wine vinegar", "sour cream", "yogurt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 233.4 [FatContent] 12.6 [SaturatedFatContent] 8.2 [CholesterolContent] 42.0 [SodiumContent] 394.4 [CarbohydrateContent] 25.8 [FiberContent] 4.9 [SugarContent] 10.8 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, medium heat, fry the onions and garlic in the butter until golden. Add caraway seeds. Stir in the cabbage and mix well, add a few teaspoons of water and cook until the cabbage has just turned bright green. Stir in the dill and half the paprika. Place half the cabbage mixture in a 13x9\" casserole dish, then put a layer of potato, cheese and apples. Cover with remaining cabbage mixture. Sprinkle with the vinegar and dust with the remaining paprika. Bake covered for 45 minutes 325F oven. Uncover and bake until the casserole is lightly brown, approximately 15 minutes. Let cool for a few minutes and serve with sour cream or yogurt on the side. |
[Name] Creamy Bacon Dressing [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-18T09:24:00Z [Description] A very creamy different tasting salad dressing. Not for the calorie conscious. This recipe comes from 'The American Bounty Sampler' from The Culinary Institute of America (1982). [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 30 Mins", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", "2", "1 1/2", "2", "1/4", "1 1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["bacon", "garlic", "onion", "prepared brown mustard", "Worcestershire sauce", "Tabasco sauce", "parsley", "honey", "cider vinegar", "mayonnaise", "heavy cream", "milk", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.0 [FatContent] 3.1 [SaturatedFatContent] 1.3 [CholesterolContent] 7.0 [SodiumContent] 43.1 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 48 Tablespoons (3 cups) salad dressing [RecipeInstructions] Cut bacon into julienne strips, place in a skillet and saute' until crisp. Remove bacon from pan, using a slotted spoon, and place on paper towels to absorb the grease. Place the garlic and onion in hot bacon fat and saute' over high heat until soft. Remove from the pan with slotted spoon. In a large mixing bowl, combine sauteed bacon, garlic and onions with prepared mustard, Worcestershire sauce, Tabasco sauce, parsley, and honey. Whisk all the ingredients together, using a wire whisk. Add vinegar, mayonnaise, cream, and milk; whisk vigorously until blended. Add ground pepper. Serve on salad greens. |
[Name] Liqueur Oranges [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Liqueur Oranges 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/19/94/1/picCwetvm.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Australian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1", "2 1/2", "1 1/2"] [RecipeIngredientParts] ["oranges", "caster sugar", "vanilla bean", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 204.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 48.1 [FiberContent] 4.7 [SugarContent] 43.4 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a zester, remove the rind of 2 oranges. (if you don't have a zester, use a vegetable peeler, then cut into fine strips]. Place these in a saucepan and cover with cold water. Bring to the boil, and cook until slightly softened. Drain the peel, and return to the saucepan with the sugar, vanilla bean, and 125ml water. Simmer very gently until the strips become transparent. Peel all the oranges removing ALL the pith, then carefully segment. Place the oranges in a bowl. Remove the vanilla bean from the syrup (which will be rather thick]. Add the liqueur and brandy then stir and pour this over the orange pieces. Cover and chill well. This looks good served in glasses with an extra thick cream. |
[Name] Crock Pot Fish Stew [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Crock Pot Fish Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["8", "8", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["carrots", "onion", "tomatoes", "tomato puree", "garlic clove", "mixed herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.6 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 76.6 [SodiumContent] 169.4 [CarbohydrateContent] 19.2 [FiberContent] 5.2 [SugarContent] 9.9 [ProteinContent] 23.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut the fish into cubes, put everything in the slow cooker and mix well. Cook 4-6 hours. |
[Name] Avocado and Prawns in Wasabi [AuthorId] 29196 [AuthorName] JustJanS [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-18T09:24:00Z [Description] A nice easy dish for entertaining though it must be served the moment it's made or the avocado will start to discolor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/94/3/slDBk22wRLeP8h0dIV3g_P1010004.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/94/3/pic971M8O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/94/3/picRJLZQR.jpg"] [RecipeCategory] Japanese [Keywords] ["Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "250", "4", "2", "2"] [RecipeIngredientParts] ["avocados", "light soy sauce", "wasabi"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 234.1 [FatContent] 15.8 [SaturatedFatContent] 2.3 [CholesterolContent] 95.0 [SodiumContent] 436.9 [CarbohydrateContent] 10.2 [FiberContent] 7.0 [SugarContent] 0.8 [ProteinContent] 15.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut each half of the avocados into 3/4 inch cubes. Cut the prawns into 1 inch pieces. Put the prawns and avocados into a bowl and toss well with the dressing, and serve at once. |
[Name] Bread Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT2M [TotalTime] PT42M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Bread Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grains", "Vegetable", "Scottish", "Welsh", "European", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "St. Patrick's Day", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "15", "3", "1/2", "2"] [RecipeIngredientParts] ["cloves", "onion", "bay leaf", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.9 [FatContent] 9.7 [SaturatedFatContent] 5.6 [CholesterolContent] 28.6 [SodiumContent] 245.3 [CarbohydrateContent] 24.6 [FiberContent] 1.4 [SugarContent] 2.6 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 1 U.S. pint, approximately [RecipeInstructions] Stick 2 cloves into the onion and put in a saucepan with the bay leaf and milk. Bring slowly to a boil, remove from the heat, cover and leave to infuse for 10 minutes, and then remove the bay leaf and onion. Add the breadcrumbs, return to the heat, cover and simmer for 10-15 minutes, stirring occasionally. Stir in the butter and cream and serve immediately. |
[Name] Comforting Knishes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2002-02-18T09:24:00Z [Description] Healthy Jewish comfort food is usually an oxymoron. This is actually healthy for you, and delicious! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Soy/Tofu", "Beans", "Vegetable", "European", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1/2", "1", "2", "1 1/2", "1 1/2", "1/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["mashed potatoes", "salt", "unbleached white flour", "baking powder", "water", "onion", "mashed potatoes", "tofu", "fresh parsley", "salt", "garlic powder", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 164.6 [FatContent] 4.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.7 [SodiumContent] 443.5 [CarbohydrateContent] 27.0 [FiberContent] 1.4 [SugarContent] 1.3 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 15-18 knishes [RecipeInstructions] To make the dough, beat together mashed potatoes, oil, and salt. Add the flour and baking powder and mix well. Mix in the water and knead into a smooth dough. Let rest on a board, covered with a cloth, for 1/2 hour. To make the filling, sautè the onions in oil until transparent. Mix together with the rest of the filling ingredients. Cut the dough into 4 sections, then roll each section as thin as possible (about 1/16-inch thick]. Cut into 5 x 6-inch rectangles. Place 2 or 3 tTablspoons of the filling in the middle of each rectangle. Fold the sides in first, then the ends. Place folded side down on an oiled cookie sheet. Bake at 350 degrees F for 25 minutes, or until golden. Serve with mustard. |
[Name] Low-Fat Potatoes O'Brien [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Low-Fat Potatoes O'Brien recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["5", "2", "1", "2", NA, "1/8"] [RecipeIngredientParts] ["potatoes", "onions", "green bell pepper", "canola oil", "black pepper", "paprika"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 235.1 [FatContent] 5.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 14.6 [CarbohydrateContent] 42.4 [FiberContent] 5.6 [SugarContent] 3.9 [ProteinContent] 4.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes in water 20 to 25 minutes, or until. tender. Remove from heat and add cold water until. potatoes are cooled slightly. Peel and cut into 1-inch cubes. In large nonstick skillet, saute onions and green pepper in oil until tender. Add potatoes and sprinkle with black pepper and paprika. Cook over medium heat 10 minutes or until potatoes are browned, stirring frequently. Serve hot. |
[Name] Sirloin Steak Bites For Two [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Sirloin Steak Bites For Two recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "3", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["butter", "onion", "green pepper", "beef bouillon cube", "water"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 848.5 [FatContent] 60.0 [SaturatedFatContent] 24.2 [CholesterolContent] 237.4 [SodiumContent] 508.9 [CarbohydrateContent] 8.8 [FiberContent] 1.8 [SugarContent] 4.1 [ProteinContent] 65.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Salt and pepper the steak pieces. Heat butter and oil in lg skillet. Add steak pieces and cook on med-hi, stirring, for 4 minutes. Remove steak and keep warm. Add onions and peppers to skillet. Cook and stir for 2 minutes. Add the crushed boullion and water. Let mixture come to a boil. Spoon onto top of steak bites. |
[Name] Vegetarian Spinach & Zucchini Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Vegetarian Spinach & Zucchini Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "5", "2", "1/3", NA, NA, "1/4", "1/2"] [RecipeIngredientParts] ["spinach", "zucchini", "onions", "fresh basil", "salt", "black pepper", "olive oil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.9 [FatContent] 14.9 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 206.1 [CarbohydrateContent] 22.2 [FiberContent] 8.6 [SugarContent] 7.6 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut coarse stems off spinach. Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit. Shake spinach to get rid of excess water and put it in a large bowl. Set aside. Cut off stem top and root bottom of each zucchini. Slice in 1/4-inch slices and add to spinach. Cut stem top and root bottom off onions. Cut onions in half lengthwise from stem top down. Put each half flat-side down on a cutting board and cut lengthwise in strips 1/4-inch wide, then holding strips together, cut onion in 1/4-inch strips crosswise. Add onions to bowl. Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces. Add to bowl. Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed. Season with salt and pepper to taste and turn to mix well. Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top. Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended. If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes. If they aren't done, bake another 5 to 10 minutes before adding cheese. Serve hot. Serve with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper. |
[Name] polly's crab dip [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this polly's crab dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/3", "1", "1/2", NA, "1"] [RecipeIngredientParts] ["white crab meat", "cream cheese", "parmesan cheese", "salt", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 410.3 [FatContent] 18.8 [SaturatedFatContent] 10.3 [CholesterolContent] 84.2 [SodiumContent] 1795.6 [CarbohydrateContent] 35.2 [FiberContent] 1.6 [SugarContent] 3.0 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] hollow out the bread-saving the pieces you pull out. combine all ingredients and stir together-put the mixture inside the bread and bake at 350 for about 15-20 minutes or until the cheese is bubbly. serve with veggies and bread pieces. |
[Name] Delicious Brown Edge Wafers [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Delicious Brown Edge Wafers recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", "1", NA] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "salt", "vanilla", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 57.8 [FatContent] 3.3 [SaturatedFatContent] 2.0 [CholesterolContent] 14.3 [SodiumContent] 48.9 [CarbohydrateContent] 6.5 [FiberContent] 0.1 [SugarContent] 3.4 [ProteinContent] 0.7 [RecipeServings] 60.0 [RecipeYield] 60 cookies [RecipeInstructions] Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar. Add eggs and vanilla. Add flour and salt; mix well. Drop dough (the size of a marble] on greased cookie sheets leaving quite a large space between each. Press a pecan in the center of each. Bake 14 to 15 minutes. |
[Name] Hearty Italian Pasta Soup [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-18T09:24:00Z [Description] This is a quick and satisfying lowfat soup with lots of fiber. Add a piece of crusty french bread and eat it in front of the fireplace. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1", "2", "3/4", NA, NA] [RecipeIngredientParts] ["lean ground turkey", "onion", "stewed tomatoes", "kidney beans", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.4 [FatContent] 4.4 [SaturatedFatContent] 1.0 [CholesterolContent] 29.9 [SodiumContent] 769.5 [CarbohydrateContent] 40.2 [FiberContent] 8.7 [SugarContent] 9.6 [ProteinContent] 17.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown turkey in large pot with onion; drain any fat; return to pot and toss with italian seasoning Add tomatoes, beans and 8 cups water. Bring to a boil; reduce heat and simmer for 30 minutes. While soup is simmering, cook macaroni; drain. Add to soup just before serving. Add salt, pepper and parmesan cheese to taste. |
[Name] Tiger Butter Fudge Candy [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Tiger Butter Fudge Candy 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/19/95/2/7B3UDdPGT12CIr6dGhb6_untitled-8572.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/2/o3OQCKJhRTugl36NEsjf_10216046748754266.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/2/YJeaaUYTAunnIBLbmwPg_untitled-8586.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/2/hoC44McTizM365U5rAqA_untitled-8569.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/2/01461604235.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/2/picxosgkU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/2/pic2N903y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/2/picRm5cL4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/2/picG094bz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/2/pic7oStJk.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "Kosher", "Christmas", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "12", "1"] [RecipeIngredientParts] ["white chocolate", "peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 61.0 [Calories] 93.3 [FatContent] 7.7 [SaturatedFatContent] 3.8 [CholesterolContent] 1.3 [SodiumContent] 28.9 [CarbohydrateContent] 6.5 [FiberContent] 1.3 [SugarContent] 4.2 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 72 pieces [RecipeInstructions] Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15- x 10- x 1-inch jellyroll pan. Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm. Cut into 1 1/2- x 1-inch pieces. Store in refrigerator. |
[Name] 'Lighter' Hamburger Stroganoff [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this 'Lighter' Hamburger Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1/4", "1", "1", "12"] [RecipeIngredientParts] ["lean ground beef", "butter", "wine", "onion", "mushrooms", "flour", "fat-free chicken broth", "nonfat sour cream"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 215.9 [FatContent] 9.0 [SaturatedFatContent] 3.8 [CholesterolContent] 54.7 [SodiumContent] 367.3 [CarbohydrateContent] 13.9 [FiberContent] 0.7 [SugarContent] 4.7 [ProteinContent] 18.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in large nonstick skillet; add wine and onions; cook until soft. Remove from skillet, set aside. Add meat to skillet; cook thoroughly. Stir in flour. Slowly add broth while stirring. Add onion and drained mushrooms. Cook over med-low until thickened, stirring occasionally. Remove from heat; add sour cream and heat through. Serve over cooked noodles. |
[Name] Fig Bars [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2002-02-18T09:24:00Z [Description] Found this on the Net in response to a request. There was no yield, so I'm going to guess 24 bars. If you make these and that's wrong, pls let me know! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Fruit", "Nuts", "Kosher", "Potluck", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "3", "1/2", "1", "1/2", "3", "3", "1/2"] [RecipeIngredientParts] ["white sugar", "salt", "sour cream", "whole wheat flour", "baking soda", "fig", "pecans", "butter", "hot water", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.1 [FatContent] 5.4 [SaturatedFatContent] 2.4 [CholesterolContent] 8.0 [SodiumContent] 139.2 [CarbohydrateContent] 13.7 [FiberContent] 2.0 [SugarContent] 2.3 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Preheat oven to 400F degrees. Mix together sugar, salt, sour cream, flour, and soda; knead and roll very thin. Grind figs and nuts. Cream with the butter and hot water; add vanilla. Spread half the dough with the fig mixture and fold the other half of dough over to cover the fig mixture. Press together and cut in 1 1/2-inch squares. Arrange on lightly greased cookie sheet, sprinkle with sugar, and bake for 20 to 25 minutes. |
[Name] Lemon Berry Fizz [AuthorId] 31215 [AuthorName] AmberMarie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Lemon Berry Fizz recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", NA] [RecipeIngredientParts] ["cranberry juice", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 13.8 [FiberContent] 0.0 [SugarContent] 12.8 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 50 1/2 cup servings [RecipeInstructions] Combine all in a large punch bowl. Mix well. |
[Name] Morning Glory Muffins [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Morning Glory Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/6/pic8ySnSY.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Fruit", "Vegetable", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/2", "3", "2", "2", "2", "1/4", "1", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["white sugar", "brown sugar", "eggs", "vanilla", "flour", "baking powder", "salt", "cinnamon", "carrots", "raisins", "coconut", "apple"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 264.4 [FatContent] 10.3 [SaturatedFatContent] 2.9 [CholesterolContent] 37.2 [SodiumContent] 118.3 [CarbohydrateContent] 40.6 [FiberContent] 1.8 [SugarContent] 25.1 [ProteinContent] 3.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, oil, eggs and vanilla in large bowl; set aside. In another bowl, sift together flour, baking powder, salt and cinnamon. Add to liquid ingredients and stir until just moistened. Gently fold in carrots, raisins, coconut and apple. Grease muffin tins and fill 2/3-full. Bake at 350 degrees for 20 to 25 minutes. |
[Name] Quick Macaroni and Cheese [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-18T09:24:00Z [Description] For a quick but wholesome mac and cheese, look no further. This is a creamy, cheesy dish. Submitted by the Vegetarian Times. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/7/picIrvaTI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/7/picvv2vd4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/7/picIJpKa0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/95/7/picrRw0u6.jpg"] [RecipeCategory] Cheese [Keywords] ["High Protein", "Healthy", "High In...", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1/4", "1 1/4"] [RecipeIngredientParts] ["elbow macaroni", "butter", "garlic", "cayenne pepper", "all-purpose flour", "salt", "low-fat cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 227.8 [FatContent] 4.2 [SaturatedFatContent] 2.4 [CholesterolContent] 11.7 [SodiumContent] 309.2 [CarbohydrateContent] 32.9 [FiberContent] 1.2 [SugarContent] 5.9 [ProteinContent] 13.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook macaroni in 3 quarts water until al dente, stirring occasionally (about 8-10 minutes].", "Meanwhile, melt butter in a medium sauce pan.", "Add garlic and cayenne pepper.", "Cook 1 minute over medium heat.", "Add the flour, and cook 1 minute, stirring constantly.", "Add the milk and salt; bring to a simmer, stirring frequently.", "Simmer 2 minutes.", "Reduce heat to low, and stir in 1 cup cheese.", "Drain pasta and add it to the sauce.", "Cook 1 minute.", "Sprinkle with remaining 1/4 cup cheese before serving." ] |
[Name] Guacamole Omelet [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Guacamole Omelet recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "Tex Mex", "Southwestern U.S.", "Free Of...", "Spicy", "Thanksgiving", "St. Patrick's Day", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "3", "1", "2", "1", NA] [RecipeIngredientParts] ["avocado", "lemon juice", "seasoning salt", "tomatoes", "eggs", "bottled water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 324.9 [FatContent] 24.9 [SaturatedFatContent] 5.3 [CholesterolContent] 423.0 [SodiumContent] 182.7 [CarbohydrateContent] 13.2 [FiberContent] 7.8 [SugarContent] 3.9 [ProteinContent] 15.4 [RecipeServings] 1.0 [RecipeYield] 1 yummy omelet [RecipeInstructions] ["In small bowl, mash avocado until chunky.", "Add lemon juice, seasoned salt, hot pepper sauce and tomato.", "Mix well.", "In a separate bowl, mix eggs, water and dash of salt and pepper.", "Beat briskly.", "Pour into hot nonstick skillet or omelet pan.", "Stir with circular motion while shaking pan vigorously over heat.", "Stir until eggs begin to set.", "Let stand 2 to 3 seconds and shake pan.", "Omelet should move freely.", "Spoon avocado mixture over half of omelet.", "Slip broad spatula under omelet and fold in half carefully." ] |
[Name] Quesadillas [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Quesadillas 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/19/95/9/picmXo3Vb.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Cheese", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Spicy", "< 30 Mins", "Oven", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["6-inch flour tortillas", "cheddar cheese", "monterey jack cheese", "green chili peppers", "salsa", "green chili salsa", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 260.2 [FatContent] 15.6 [SaturatedFatContent] 8.6 [CholesterolContent] 39.7 [SodiumContent] 426.9 [CarbohydrateContent] 17.7 [FiberContent] 1.2 [SugarContent] 1.7 [ProteinContent] 12.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To pan fry tortillas, sprinkle 3 of the tortillas with cheese and peppers. Top with remaining 3 tortillas. Brush a large skillet or griddle with oil. Heat skillet or griddle till a drop of water sizzles. Cook quesadillas, one at a time, over medium heat about 4 minutes (total] or till cheese is melted and tortillas are light brown, turning once. To bake quesadillas, brush one side of the 3 tortillas with some oil. Place tortillas, oiled side down, on a baking sheet. Top with cheese, peppers, and remaining tortillas, and brush with remaining oil. Bake at 450F for 6 minutes, or until light brown. To serve, cut each quesadilla in thirds, and top with sour cream, salsa, olives and jalapeno peppers, if desired. |
[Name] Low-fat Easy Ham, Green Pea and Noodle Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Low-fat Easy Ham, Green Pea and Noodle Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "4 1/2", "1", "1/4", "1/8", NA, "1 1/2", "6", "1", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "dry mustard", "dried sage", "ground nutmeg", "black pepper", "skim milk", "reduced-sodium ham", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 271.3 [FatContent] 8.1 [SaturatedFatContent] 2.1 [CholesterolContent] 38.9 [SodiumContent] 597.3 [CarbohydrateContent] 29.6 [FiberContent] 3.8 [SugarContent] 4.2 [ProteinContent] 19.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 350 degrees.", "Cook noodles according to package directions, omitting salt.", "Meanwhile, in medium-sized bowl, combine flour, mustard, sage, nutmeg and pepper; slowly whisk in milk and set aside.", "When noodles are done, drain and combine with ham and peas; add milk mixture and stir well.", "Spoon into ungreased shallow 1 1/2-quart casserole; sprinkle with bread crumbs and dot with margarine.", "Cover with aluminum foil and bake for 10 minutes.", "Remove foil and bake 10 minutes longer or until bubbly and lightly browned." ] |
[Name] Crock Pot Dark Bean Stew [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Crock Pot Dark Bean Stew recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/96/1/picUvWsxu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/96/1/picOFi4Mu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/96/1/picRjiNXu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/96/1/picC3mS4d.jpg"] [RecipeCategory] Stew [Keywords] ["Beans", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chili beans", "kidney beans", "tomatoes", "onion", "green pepper", "dark brown sugar", "blackstrap molasses"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 318.8 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 545.2 [CarbohydrateContent] 64.1 [FiberContent] 11.8 [SugarContent] 13.5 [ProteinContent] 15.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] "Place all ingredients in crock pot and cook for 6-8 hours." |
[Name] Rainforest Cafe Rasta Pasta for Two or Three [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Rainforest Cafe Rasta Pasta for Two or Three 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/19/96/2/picbgwyn5.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1", "1", "1", "1/8", "1", "2"] [RecipeIngredientParts] ["bow tie pasta", "garlic", "olive oil", "fresh spinach", "broccoli floret", "chicken", "alfredo sauce", "basil pesto", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 529.4 [FatContent] 10.6 [SaturatedFatContent] 2.3 [CholesterolContent] 97.2 [SodiumContent] 74.2 [CarbohydrateContent] 91.0 [FiberContent] 7.2 [SugarContent] 4.8 [ProteinContent] 19.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions. In a large skillet saute the garlic in olive oil. Add spinach and broccoli, red pepper and grilled chicken. Toss to combine. Stir in Alfredo sauce and pesto, simmer for 5 minutes. Drain pasta and pour into a bowl. Top with sauce and toss well. Sprinkle with Italian seasoning and Parmesan cheese. |
[Name] Chocolate Applesauce Cake [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-02-18T09:24:00Z [Description] Make and share this Chocolate Applesauce Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kosher", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "2", "2", "1 1/2", "1", "1/2", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "flour", "baking soda", "salt", "cinnamon", "applesauce", "chocolate chips", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 303.6 [FatContent] 12.7 [SaturatedFatContent] 4.1 [CholesterolContent] 26.4 [SodiumContent] 311.3 [CarbohydrateContent] 46.9 [FiberContent] 2.1 [SugarContent] 26.4 [ProteinContent] 3.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cream shortening and 1 1/2 cups sugar. Add eggs, then add next five ingredients. Mix well. Add applesauce. Mix. Pour into greased 8 × 12-inch pan. Sprinkle with remaining sugar, chocolate chips and chopped nuts. Bake for 40 minutes at 350º degrees. |
[Name] No Blues BBQ Sandwiches [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-18T09:24:00Z [Description] A great veggie BBQ sandwich. My family loved it, and they hate tofu (I didn't tell them what was in it). Prep time does NOT include up to 5 days of marinating the tofu. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", NA, NA] [RecipeIngredientParts] ["extra firm tofu", "barbecue sauce", "onion", "bell pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 392.3 [FatContent] 10.6 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 1001.0 [CarbohydrateContent] 61.0 [FiberContent] 9.3 [SugarContent] 11.6 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain the tofu and cut it in half horizontally to make two pieces. Wrap the tofu in a clean towel, press it between two baking sheets with a weight on top, and refrigerate for an hour or more. Unwrap the tofu and place it in a shallow baking dish. Spoon 1/2 cup of the barbecue sauce over the tofu, cover the baking dish, and let the tofu marinate in the refrigerator for at least several hours. The longer the tofu marinates (up to five days], the more flavorful it will be. Place the marinated tofu on a lightly oiled baking sheet, and bake at 400 degrees for 1 hour. Slice the sandwich rolls open, cut the tofu into thin slices, and divide it among the rolls. Mix the sautèed onions, bell peppers, or your favorite fixings with the remaining barbecue sauce, and spoon over the sandwiches. |
[Name] Balinese Rice Salad [AuthorId] 3288 [AuthorName] TishT [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2002-02-18T09:24:00Z [Description] One of my favorite salads in the Moosewood Daily Special cookbook. It can be made quickly with leftover rice and served as a main course or side dish that is perfect for last minute picnic or easy summer supper. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/96/5/picqOvtT8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/96/5/pic1uwrZl.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pineapple", "Rice", "Tropical Fruits", "Beans", "Fruit", "Vegetable", "Vegan", "Potluck", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "1", "1", "1", "1", "4", "1", "2", "2", "1", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["mango chutney", "cider vinegar", "unsweetened pineapple", "garlic", "soy sauce", "salt", "cayenne", "brown rice", "unsweetened pineapple chunks", "scallions", "celery", "yellow bell peppers", "green bell pepper", "raisins", "bean sprouts", "peanuts", "cashews"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 664.9 [FatContent] 14.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 582.6 [CarbohydrateContent] 120.5 [FiberContent] 8.3 [SugarContent] 15.6 [ProteinContent] 16.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a blender, puree all the dressing ingredients until smooth. In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins. Add the dressing and toss well. Gently mix the sprouts and baby corn or scatter them on tap if you prefer. Garnish with nuts. Serve at room temperature or chill for about 30 minutes. Toast nuts in a single layer on an un-oiled baking tray at 350F for about 5 minutes, until golden. |
[Name] French-Toasted Ham Sandwiches [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-18T09:24:00Z [Description] This is not my recipe but, in my many quests for a good sandwich, I happened to stumble across this one on the internet. I in no way take credit for this delicious sandwich. However, my recommendatin is for all to try it. It's guaranteed to make you want to come back for more. NOTE: RECIPE COMPLEMENTS OF ABOUT.COM [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Kid Friendly", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", NA, "6", "6", "6", "2", "1/2", "1/4", NA, "3"] [RecipeIngredientParts] ["prepared mustard", "cooked ham", "chicken", "turkey", "swiss cheese", "American cheese", "eggs", "milk", "salt", "black pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.8 [FatContent] 17.6 [SaturatedFatContent] 10.0 [CholesterolContent] 114.4 [SodiumContent] 565.4 [CarbohydrateContent] 27.9 [FiberContent] 1.2 [SugarContent] 2.7 [ProteinContent] 14.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spread each slice of bread with mustard. Make 6 sandwiches using one slice each of ham, cheese, and chicken. Combine eggs, milk, salt, and pepper. Melt butter in a skillet over low heat. Dip sandwiches in the milk-egg mixture, turning to coat each side. Brown in skillet on both sides. |
[Name] Oriental Spareribs [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Oriental Spareribs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1 1/2", "1/2", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["garlic", "sea salt", "black pepper", "Chinese five spice powder", "honey", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1406.7 [FatContent] 106.5 [SaturatedFatContent] 38.3 [CholesterolContent] 411.4 [SodiumContent] 1942.9 [CarbohydrateContent] 5.7 [FiberContent] 0.2 [SugarContent] 4.6 [ProteinContent] 100.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine crushed garlic with all other ingredients and stir well to get a thick marinade. Rub all over the ribs, cover and leave to marinade for 20-30 minutes. Preheat oven to 400F degrees. Place the ribs in roasting dish and bake for 20 minutes. Turn the ribs, add 1/2 cup boiling water to the pan and roast for a further 20 minutes. Serve hot. |
[Name] Crock Pot Barbecued Pot Roast [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT9H [PrepTime] PT10M [TotalTime] PT9H10M [DatePublished] 2002-02-18T09:25:00Z [Description] Very tasty, its a friend of mine's recipe. I doubled the recipe and served it for a small dinner party for 6, right from the crock pot. The side dishes were roasted baby new potatoes, a stir-fry of mixed veggies and a spinach salad. It all went and they could have eaten more. Enjoy! [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Pork", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["2", "1", "1/2", "24", "1", "1"] [RecipeIngredientParts] ["salt", "tomato paste", "peppercorns", "onion", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.5 [FatContent] 44.5 [SaturatedFatContent] 18.0 [CholesterolContent] 156.5 [SodiumContent] 988.3 [CarbohydrateContent] 8.2 [FiberContent] 1.7 [SugarContent] 4.9 [ProteinContent] 43.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle salt over the roast and place in crock pot. Spread tomato paste over meat; embed peppercorns into paste; top with onions and Worcestershire sauce. Cover and cook on LOW 8-10 hours. Serve meat with accumulated gravy. |
[Name] Quick Ranch Chicken & Vegetables with Pasta [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Quick Ranch Chicken & Vegetables with Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["8", "2", "1/4", "2", "1", "8", NA] [RecipeIngredientParts] ["butter", "margarine", "half-and-half", "boneless skinless chicken breasts", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 240.1 [FatContent] 13.1 [SaturatedFatContent] 7.8 [CholesterolContent] 64.3 [SodiumContent] 173.0 [CarbohydrateContent] 15.4 [FiberContent] 4.5 [SugarContent] 0.0 [ProteinContent] 17.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook noodles according to package directions. Add frozen vegetables for last 2-3 minutes; drain; return to pot. Melt butter in small saucepan; add dressing mix and milk; stir to combine. Add ranch mixture to pasta and vegetables; add chicken; toss to coat. Garnish with parmesan cheese. |
[Name] Overnight Egg Brunch [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-18T09:25:00Z [Description] Our Youth Group from church would serve this for breakfast after the Sunrise Service Easter morning. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "High In...", "Weeknight", "Brunch", "For Large Groups", "Oven", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1", "6", "3", "1/2", NA] [RecipeIngredientParts] ["cheddar cheese", "sausage", "ham", "eggs", "milk", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 332.5 [FatContent] 23.1 [SaturatedFatContent] 11.2 [CholesterolContent] 140.7 [SodiumContent] 728.9 [CarbohydrateContent] 13.7 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 16.8 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Place 6 slices of bread on bottom of a well-greased 9x13 inch pan. Brown sausage and drain off grease. Layer bread with cheese then your choice of meat. Cube last 6 pieces of bread and place on top. Beat eggs; mix in milk and seasonings and pour over the bread. Cover and refrigerate overnight. In the morning let it stand at room temperature for 1 hour before baking. Bake at 350 degrees for 45 minutes to 1 hour. Sprinkle with reserved cheese and return to oven for the last 5 minutes of baking. Cool 10 to 15 minutes before cutting. |
[Name] Salisbury Steak [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Salisbury Steak 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/19/97/1/picUiUu1o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/97/1/picPoLKAY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/97/1/picJvtwFf.jpg"] [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/4", "2", "1", "1/4", "1/8", "1", "1 1/4 - 1 1/2", "2", NA] [RecipeIngredientParts] ["lean ground beef", "onion", "milk", "salt", "pepper", "fresh mushrooms", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 280.5 [FatContent] 14.1 [SaturatedFatContent] 5.7 [CholesterolContent] 76.6 [SodiumContent] 763.8 [CarbohydrateContent] 9.6 [FiberContent] 0.9 [SugarContent] 1.3 [ProteinContent] 28.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In bowl combine the beef, egg white, onion, crumbs, milk, horseradish, salt and pepper. Shape into four oval patties. Fry in a skillet over medium heat for 10-12 minutes or until cooked through, turning once. Remove patties and keep warm. Add gravy, mushrooms and water to skillet, heat for 3-5 minutes. Serve over patties and noodles if desired. Makes 4 servings. |
[Name] Mexican Shrimp & Spinach Salad [AuthorId] 3288 [AuthorName] TishT [CookTime] PT3M [PrepTime] PT40M [TotalTime] PT43M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Mexican Shrimp & Spinach Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "Spicy", "< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "5", "1/3", "1/2", "2", "2", "1", "1/2", "1", NA] [RecipeIngredientParts] ["shrimp", "avocado", "tomatoes", "cucumber", "fresh spinach", "scallion", "olive oil", "limes, juice of", "fresh cilantro", "garlic clove", "fresh thyme"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 463.2 [FatContent] 35.9 [SaturatedFatContent] 5.2 [CholesterolContent] 220.9 [SodiumContent] 293.7 [CarbohydrateContent] 11.4 [FiberContent] 5.3 [SugarContent] 2.9 [ProteinContent] 26.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In boiling water, cook shrimp until just pink, about 3 minutes. Drain and set aside. Slice the avocado lengthwise around the center and remove the pit. Without cutting through the peel, slice through the flesh of each avocado half, first crosswise int 1/4\" slices then lengthwise in half. Scoop the avocado slices away from the peel with a large spoon. Cut the tomato through the stem end into quarters and then cut each quarter into 1/4\" slices. Peel the 1/2 cucumber, slice it in half lengthwise, remove the seeds with a spoon. Cut each section lengthwise into quarters and then crosswise into 1/4\" slices. Arrange the spinach on a serving platter. Arrange the avocado, tomato and cucumber slices on top of the bed of spinach. Top the salad with the shrimp and scallions. Combine the oil, lime juice, cilantro, garlic, jalapeno, and thyme in a blender for 30 seconds. Add salt and pepper to taste and transfer to a cruet or small bowl. Serve the dressing on the side of salad. |
[Name] Marinated Broccoli & Carrots [AuthorId] 3288 [AuthorName] TishT [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Marinated Broccoli & Carrots recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "2", "1", "2"] [RecipeIngredientParts] ["garlic clove", "canola oil", "rice vinegar", "soy sauce", "broccoli", "carrots"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 90.5 [FatContent] 7.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 201.3 [CarbohydrateContent] 5.9 [FiberContent] 1.9 [SugarContent] 2.1 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk together all the marinade ingredients and set aside. In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes. Stir in the carrots and continue to simmer for 5 minutes or less, until both vegies are just tender and still brightly colored. Drain them and transfer to a serving bowl. Pour the marinade on the vegetables and toss well. Refrigerate or set aside at room temperature for about 20 minutes to allow the flavors to permeate. |
[Name] Creamy Chicken Linguine [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Creamy Chicken Linguine recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["12", "3/4", "3", "2", "1/2", "1", "1/2", "1", "1/4", "1 1/4", "3/4", "2", "2", NA] [RecipeIngredientParts] ["linguine", "boneless skinless chicken breast", "olive oil", "garlic", "fresh mushrooms", "flour", "dried basil", "crushed red pepper flakes", "pepper", "fat-free evaporated milk", "reduced-fat sour cream", "green onions", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 363.5 [FatContent] 4.3 [SaturatedFatContent] 0.9 [CholesterolContent] 35.7 [SodiumContent] 124.2 [CarbohydrateContent] 53.2 [FiberContent] 3.1 [SugarContent] 8.7 [ProteinContent] 26.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Begin cooking linguine according to package directions. Add 2 teaspoons oil and cubed chicken to large nonstick skillet over medium-high heat; cook until chicken is cooked through and lightly browned. With slotted spoon, remove chicken from skillet, set aside. Add remaining 1 teaspoon oil, garlic and mushrooms to skillet, saute until soft- approximately 3 minutes. Whisk in flour, basil crushed red pepper, and pepper until thoroughly incorporated. Slowly stir in evaporated milk; bring to a boil; cook, stirring constantly for 2-3 minutes, or until thickened. Reduce heat to medium-low; add sour cream and peas; Cook 2 minutes. Combine linguine and chicken with sauce just until heated. Garnish with green onions and shredded parmesan cheese. |
[Name] Italian Ribbon Cookies [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-18T09:25:00Z [Description] Traditional Italian Tricolored Holiday and special occassion treat. Somtimes they are also called Rainbow Cookies [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "European", "Kid Friendly", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["7", "1", "1 1/2", "4", "1", "2", "1/4", "5", "5", "1", "1"] [RecipeIngredientParts] ["marzipan paste", "almond paste", "sugar", "unsalted butter", "eggs", "all-purpose flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1021.5 [FatContent] 59.2 [SaturatedFatContent] 35.7 [CholesterolContent] 210.9 [SodiumContent] 154.2 [CarbohydrateContent] 120.9 [FiberContent] 4.2 [SugarContent] 78.8 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 7 dozen cookies [RecipeInstructions] Preheat oven to 350 F and grease three (13\" x 9\"] metal baking pans. Line bottom of each with wax paper — letting it extend at two opposite ends — and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff]. Fold in remaining whites thoroughly. Cook's note: Do not make this dough ahead of time. Divide dough into thirds (about 1 1/2 cups each]. Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.] Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely. Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary]. Cover with plastic wrap and weigh down with a large cutting board or baking pan. Chill at least three hours. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds or rectangles (12 rows crosswise and 12 diagonal rows]. |
[Name] teriyaki marinated flank steak [AuthorId] 31436 [AuthorName] Chef Niki [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-02-18T09:25:00Z [Description] Marinated Flank Steak! This is a wonderful way to bar-b-que flank steak,it has become a real favorite of everyone I have given the recipe to...mmmmmm [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2/3", "2/3", "1/4", "4", "1", "1"] [RecipeIngredientParts] ["red wine", "soy sauce", "brown sugar", "garlic", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 149.0 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 2688.6 [CarbohydrateContent] 18.2 [FiberContent] 0.5 [SugarContent] 14.4 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 1 steak [RecipeInstructions] Combine all ingredients and trim any fat from the flank steak. Score the flank steak and put into a gallon size freezer bag,add the marinade and put in refrigerator for at least 4 hours. (longer is better] Also, you may double or triple the marinade recipe and do several flank steaks and store in the freezer,just be sure to get as much air out of the bags before putting in the freezer. Cook the flank steak approx. 5-6 minutes on each side for medium rare. |
[Name] Caribbean Summer Salad [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Caribbean Summer Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["One Dish Meal", "Black Beans", "Beans", "Fruit", "Vegetable", "Caribbean", "Free Of...", "Potluck", "Summer", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "1", "1/2", "1/2", "1/8", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["limes", "lemon juice", "honey", "onion", "thyme leaves", "ground allspice", "seasoning salt", "nectarines", "whole kernel corn", "black beans", "celery"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 178.9 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 217.1 [CarbohydrateContent] 37.8 [FiberContent] 7.8 [SugarContent] 10.5 [ProteinContent] 7.9 [RecipeServings] 5.0 [RecipeYield] 5 cups [RecipeInstructions] In large bowl, blend orange juice, lime juice, honey and seasonings. Thoroughly mix in fruit and vegetables. Serve immediately or chill up to 4 hours. |
[Name] Pepper Bacon Mushroom N Swiss [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-18T09:25:00Z [Description] The perfect bacon mushroom n swiss burger. Just look at the description. The rest speaks for itself. WARNING: CONSUMPTION OF THIS BURGER WILL LEAD TO ADDICTION!!! EAT AT YOUR OWN RISK!!! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Meat", "Kid Friendly", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", NA, "2", "4", "2"] [RecipeIngredientParts] ["beef burger", "button mushroom", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.6 [FatContent] 16.9 [SaturatedFatContent] 7.8 [CholesterolContent] 36.6 [SodiumContent] 393.0 [CarbohydrateContent] 22.9 [FiberContent] 0.9 [SugarContent] 3.1 [ProteinContent] 13.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook bacon. Set aside. Cook the two burger patties. Set aside. Sautee mushrooms with desired amount of A1 Steak Sauce. ASSEMBLY----------. Place cheese on bun. Place sauteed mushrooms on top (make sure nice and hot so it will melt cheese] Place burger pattie on top. Place bacon on top. Top off with bun. |
[Name] Pumpkin Delight [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-02-18T09:25:00Z [Description] An absolutely delightful pumpkin pie. It is rather rich but "OH", so good. This recipe was given to me by Jackie Olden in Palm Springs, CA who is a recipe developer, radio show host and has her own TV cooking show. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Southwestern U.S.", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "19", "1 1/2", "1 1/2", "2", "1", "1", "13", "1", "1", "1", "1/2", "1", "3"] [RecipeIngredientParts] ["eggs", "pumpkin pie filling", "granulated sugar", "ground cloves", "ground cinnamon", "ground ginger", "salt", "evaporated milk", "butter", "pecans", "vanilla extract", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 654.4 [FatContent] 35.0 [SaturatedFatContent] 15.5 [CholesterolContent] 135.5 [SodiumContent] 763.8 [CarbohydrateContent] 80.8 [FiberContent] 6.1 [SugarContent] 46.4 [ProteinContent] 8.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. In a mixing bowl blend together eggs and pumpkin pie filling using a whisk. Blend in sugar, cloves, cinnamon, ginger and salt. Whisk in evaporated milk, blend well. Pour mixture into an ungreased 9\" x 13\" baking pan or an oven-proof casserole dish. Sprinkle cake mix over the pumpkin mixture. Spoon melted butter evenly over the top of the cake mix. Sprinkle chopped pecans over butter. Bake in preheated 350 F oven for 1 1/2 hours or until done. To test for doneness, insert a wooden teter or wooden toothpick into center. When it comes out clean, the Pumpkin Delight is done. Cool on a wire rack. In a mixing bowl using an electric mixer, beat whipping cream until it just starts to thicken slightly. Add vanilla extract and beat for 10 seconds. Add sugar gradually and continue to beat until thickened. Serve with a dollop of whipped cream. |
[Name] Russian Tea Cake [AuthorId] 28984 [AuthorName] Fran Sondia [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2002-02-18T09:25:00Z [Description] This is a great cake like cookie, It is always requested on christmas or wedding parties, its a special recipe given to me by one young man in 1988 whose live was cut short by an auto accident and I still have the original copy. I hope you'll enjoy it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "4 1/2", "2", "2", "1", "1 1/2 - 2"] [RecipeIngredientParts] ["salt", "flour", "butter", "margarine", "vanilla", "powdered sugar", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 578.5 [FatContent] 40.7 [SaturatedFatContent] 20.4 [CholesterolContent] 81.3 [SodiumContent] 316.2 [CarbohydrateContent] 47.9 [FiberContent] 2.2 [SugarContent] 10.4 [ProteinContent] 7.4 [RecipeServings] 12.0 [RecipeYield] 24-30 cookies [RecipeInstructions] Mix all ingredients together, then form into 1 inch balls and place on ungreased cookie sheet. Bake at 400 for 8 minutes or until you see 1-2 cracks do not wait until brown. while still warm roll cookies in powdered sugar and set aside. |
[Name] Bowl of Pizza [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT12M [TotalTime] PT52M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Bowl of Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "2", "3/4", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "pinto beans", "diced tomatoes", "tomato sauce", "water", "onion", "green pepper", "salt", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.8 [FatContent] 26.3 [SaturatedFatContent] 10.3 [CholesterolContent] 92.5 [SodiumContent] 1035.8 [CarbohydrateContent] 25.5 [FiberContent] 7.7 [SugarContent] 5.0 [ProteinContent] 31.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In soup pot, cook beef until done. Add all other ingredients EXCEPT cheese. Simmer for 40 minutes. Serve with cheese to sprinkle on top. |
[Name] Southwest Scrambles [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-18T09:25:00Z [Description] Tofu makes egg-free omelettes, quiches, and scrambles easy! Try a variety of seasonings and fresh vegetables (such as broccoli, carrots, black olives, etc.) when making this dish until you find the combination you enjoy most. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Soy/Tofu", "Beans", "Vegetable", "Southwestern U.S.", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "4", "1", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["onion", "garlic", "mushrooms", "green bell peppers", "yellow bell pepper", "chili pepper", "firm tofu", "extra firm tofu", "salt", "curry powder", "salsa"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 343.3 [FatContent] 23.7 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 617.9 [CarbohydrateContent] 17.6 [FiberContent] 5.1 [SugarContent] 7.3 [ProteinContent] 22.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sautè the onion and garlic in the oil until the onion is soft. Add the mushrooms, cover, and continue to sautè until the mushrooms are soft. Add the green or yellow pepper and the chili pepper, and cook for a few more minutes. Add the tofu, salt, and curry powder, and mix well. Continue to cook until the tofu is heated. Serve in a heated flour tortilla or with toast on the side, topped with salsa. |
[Name] Baked Golden Syrup Dumplings [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Baked Golden Syrup Dumplings 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/19/98/3/pic0ZyP1R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/98/3/pic8efgKo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/98/3/picQrTkrp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/98/3/picrEN9k1.jpg"] [RecipeCategory] Dessert [Keywords] ["Australian", "Low Protein", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "4", "1", "3", "2", "4", "4", "2"] [RecipeIngredientParts] ["self raising flour", "salt", "butter", "egg", "milk", "water", "sugar", "butter", "golden syrup"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 228.3 [FatContent] 6.3 [SaturatedFatContent] 3.7 [CholesterolContent] 45.5 [SodiumContent] 164.6 [CarbohydrateContent] 40.2 [FiberContent] 0.5 [SugarContent] 20.9 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sift flour and salt, beat egg, add milk. Rub butter into flour, add liquid and mix into a soft dough. Place ingredients for syrup into a saucepan, stir until sugar is dissolved and bring to the boil. Place tablespoons of dough into pie dish. Pour syrup over dumplings and bake in oven for 25 minutes at 375F degrees. Serve with custard, cream, or icecream (or all of these!]. |
[Name] One-pot Moroccan Lamb [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this One-pot Moroccan Lamb 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/19/98/4/piciF6aLV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/98/4/picyDSiCo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/98/4/pick556KU.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lamb/Sheep", "Meat", "Southwest Asia (middle East]", "Moroccan", "African", "Asian", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "750", "500", "2", "125", "100", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["lamb", "onions", "prunes", "tomato paste", "ground ginger", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 764.7 [FatContent] 42.9 [SaturatedFatContent] 15.3 [CholesterolContent] 183.6 [SodiumContent] 677.6 [CarbohydrateContent] 42.8 [FiberContent] 6.2 [SugarContent] 28.0 [ProteinContent] 54.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large saucepan. Add the meat in small batches, and cook over a medium heat until well browned. Return all the meat to the pan. Add all the remaining ingredients (except the almonds] and season with pepper. Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender. Garnish with the almonds, and serve with rice. |
[Name] Bistro Pasta [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2002-02-18T09:25:00Z [Description] This recipe sounds absolutly delicious. I have not tried it yet because it looks quite fattening but for those of you out there who can eat anything and look great then this recipe is for you. Note: The serving size of this recipe. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Vegetable", "Meat", "European", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1/4", "3", "8", "1/4", "1/2", "1/2", "1/4", "1/4", "6", "2", "2", "1"] [RecipeIngredientParts] ["olive oil", "fresh garlic", "shallot", "mushroom", "green pepper", "andouille sausages", "chicken breasts", "white wine", "heavy cream", "sage", "red pepper flakes", "parmesan cheese", "penne pasta", "asiago cheese", "green onions"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2026.4 [FatContent] 113.0 [SaturatedFatContent] 48.4 [CholesterolContent] 379.1 [SodiumContent] 1620.5 [CarbohydrateContent] 154.8 [FiberContent] 20.9 [SugarContent] 4.3 [ProteinContent] 90.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Saute garlic and shallots. Add all ingredients except Parmesan cheese, Asiago cheese, green onions and cajun spice. Simmer until reduced to half- slightly thickened. Add parmesan cheese and cajun spice. Mix well. Top with Asiago cheese, green onions and grilled chicken breast. Unless you are the only one eating you are going to want to double or triple this recipe according to how many you are serving. |
[Name] Tofu Garlic Steak [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Tofu Garlic Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "2", "2", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["extra firm tofu", "flour", "olive oil", "garlic", "margarine", "soy sauce", "white wine", "sugar", "green onion"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 346.4 [FatContent] 26.5 [SaturatedFatContent] 4.6 [CholesterolContent] 0.0 [SodiumContent] 1095.7 [CarbohydrateContent] 12.2 [FiberContent] 2.0 [SugarContent] 8.0 [ProteinContent] 16.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut tofu in half horizontally. Add Salt and pepper. Coat with flour, remove excess. Heat skillet with oil, until hot. Fry tofu until golden brown on both sides. Remove and place on a serving platter. Mix sauce ingrediants together, set aside. Saute garlic in marg, till brown. Add sauce and boil. Pour over tofu and serve. |
[Name] Baked Brandy Carrots [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-18T09:25:00Z [Description] I love side dishes that can be prepared ahead and need no last minute fuss. This delicious carrot dish looks as good as it tastes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/98/7/picjlJ7yw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/98/7/pic5UvO6O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/98/7/picpUGikb.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "1", "1/4", NA, "1"] [RecipeIngredientParts] ["fresh carrots", "butter", "brandy", "sugar", "salt", "fresh ground black pepper", "fresh chives"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 205.3 [FatContent] 11.8 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 325.3 [CarbohydrateContent] 14.7 [FiberContent] 4.0 [SugarContent] 7.5 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Slice carrots in to 1/4\" wide by 2 1/2\" long strips. Mix together, butter, brandy, sugar, salt and black pepper. Place in a 8x8x2\" baking dish. Cover and bake 40 minutes. Sprinkle with chives before serving. |
[Name] Yogurt Icing [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Yogurt Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["icing sugar", "yogurt", "fresh lemon rind", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1883.8 [FatContent] 1.1 [SaturatedFatContent] 0.5 [CholesterolContent] 2.6 [SodiumContent] 14.3 [CarbohydrateContent] 480.5 [FiberContent] 0.5 [SugarContent] 471.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 1/4 cup [RecipeInstructions] "In a food processor or mixer blend all ingredients together to smooth." |
[Name] Tuscan Soup [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-18T09:25:00Z [Description] I found this at another web site. I made changes to make it less spicy, more flavorful and more "Tuscan". My husband loves this so much he reheats it for breakfast! Some crusty bread and a glass Italian red wine, " Mama Mia " what a meal! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "1", "4", "2", "2", "1", "1/2", "1", "1", "1/2", NA, NA, NA] [RecipeIngredientParts] ["sweet Italian sausage links", "onion", "reduced-sodium chicken broth", "beef broth", "baking potatoes", "garlic", "dried basil", "cannellini beans", "heavy cream", "salt", "fresh ground pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 693.4 [FatContent] 42.1 [SaturatedFatContent] 17.7 [CholesterolContent] 99.9 [SodiumContent] 2157.4 [CarbohydrateContent] 45.0 [FiberContent] 9.3 [SugarContent] 5.8 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove sausage skin, add sausage meat and onions to a 6 quart sauce pan. Cook over medium heat, breaking up the sausage, until no longer pink. Add broth, potato, garlic and basil. Bring to a boil, reduce heat and simmer until potato is tender. Add cannelini beans and spinach, cook until spinach is wilted. Add cream, salt and pepper, cook another minute or 2 until heated through. Serve in soup bowls and sprinkle with cheese. |
[Name] Creamy Broccoli Salad [AuthorId] 28941 [AuthorName] Teresa Fadley [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-18T09:25:00Z [Description] This is unlike any other broccoli salad recipe you will find in here. Very easy to prepare and the cream cheese makes the dressing so creamy.It is a 5 star recipe that will be a hit at any family gathering. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Refrigerator", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "1", "2", "2", "1", "1/2", "6", "1/4", "1/3", "1/2"] [RecipeIngredientParts] ["cream cheese", "egg", "vinegar", "sugar", "mustard", "fresh broccoli florets", "green onion", "golden raisin", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 420.3 [FatContent] 35.9 [SaturatedFatContent] 14.9 [CholesterolContent] 102.6 [SodiumContent] 468.9 [CarbohydrateContent] 16.0 [FiberContent] 0.5 [SugarContent] 9.2 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 7 ingredients in blender or with mixer. Chill several hours. Mix broccoli, raisins, green onion with chilled dressing. Add crumbled bacon just before serving. |
[Name] Popcorn with an Attitude [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-18T09:25:00Z [Description] Popcorn gauranteed to pep up your party! Make a double batch of the pepper mix because it disappears fast. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/99/1/pic6DZFhs.jpg" [RecipeCategory] Vegetable [Keywords] ["Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/8", "1/8", "1/8", "1/2", "1", "4", "3/4"] [RecipeIngredientParts] ["ground black pepper", "white pepper", "cayenne pepper", "paprika", "salt", "butter"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 103.1 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 663.3 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] While the corn is popping, mix the first 5 ingredients. In a large bowl, drizzle 1/2 of the butter over the freshly popped corn and toss. Sprinkle with 1/2 of the pepper mix and toss well until evenly coated. Repeat with the remaining butter and pepper mix (pepper mix can be made ahead]. |
[Name] Fran's Lemon Cake [AuthorId] 28984 [AuthorName] Fran Sondia [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-18T09:25:00Z [Description] This recipe came from a good friend Sherra Francisco, who is a great cook, this is tarty and delicious [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "3/4", "1/2", "1 1/2"] [RecipeIngredientParts] ["water", "eggs", "fresh lemon juice", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 421.5 [FatContent] 20.4 [SaturatedFatContent] 3.0 [CholesterolContent] 71.4 [SodiumContent] 343.9 [CarbohydrateContent] 56.5 [FiberContent] 0.5 [SugarContent] 40.1 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] 1 cake pan [RecipeInstructions] Place cake mix, jello, water and eggs in bowl and beat with electric mixer for 2 minutes. Add oil and beat 1 more minute. Pour into greased metal cake pan and bake at 350 for about 40 minutes or until the center springe back when touched. For glaze---------------. Mix lemon juice and powdered sugar with fork until smooth. Glaze will be thin. while cake is still warm, puncture top surface with wet fork and pour on the frosting so it seeps into the cake. Then serve. |
[Name] Hungarian Cucumber Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-18T09:25:00Z [Description] This combination has a fresh apple like flavor and is a great lite side salad. The time for preparation does not include the resting time [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/99/3/picRK38HN.jpg" [RecipeCategory] Vegetable [Keywords] ["Hungarian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "2", "1/4"] [RecipeIngredientParts] ["English cucumber", "cider vinegar", "honey", "salt"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 23.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 147.4 [CarbohydrateContent] 5.7 [FiberContent] 0.4 [SugarContent] 4.1 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the ingredients in a bowl, taste adjust seasoning for personal taste. Rest for at least an hour or cover and refrigerate overnight to allow the flavors to mingle. |
[Name] Elephant Ears [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT5M [PrepTime] PT2H15M [TotalTime] PT2H20M [DatePublished] 2002-02-18T09:25:00Z [Description] This recipe comes from 'Culinaria The United States - A Culinary Discovery' at the request of a Zaar member. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/99/4/picIbfhhN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/99/4/piclXgYs9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/99/4/picymS9hf.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/4 - 1/2", "1", "3/4", "1/4", "5 1/2 - 6 1/2", "1", "1", "3", NA, NA] [RecipeIngredientParts] ["milk", "butter", "active dry yeast", "granulated sugar", "water", "all-purpose flour", "salt", "nutmeg", "eggs", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 245.2 [FatContent] 4.9 [SaturatedFatContent] 2.6 [CholesterolContent] 45.2 [SodiumContent] 194.6 [CarbohydrateContent] 43.3 [FiberContent] 1.3 [SugarContent] 9.5 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 16-20 elephant ears [RecipeInstructions] Heat milk with butter until butter melts. Set aside to cool to lukewarm. Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes. In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg. Stir until smooth. Cover and let stand until bubbly, 30 minutes. Stir in beaten eggs, then add additional flour to make a soft but not sticky dough. Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes. Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours. Punch down and divide into 4 pieces. Divide each piece into 4 or 5 pieces. Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven. Heat to about 360 degrees F. Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide. Fry one at a time, turning once, until nicely browned. Drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot. Serve at once. |
[Name] Low-Fat Oven-Fried Chicken [AuthorId] 29893 [AuthorName] Beve538 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-18T09:25:00Z [Description] A nice lo-fat, lo-calorie chicken that I found in my files. Just wanted to share it for those who don't need/want all the fat and calories in deep-fried food. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "6", "2", NA, NA, "1/8", "1/8", "1/8", "1/8", "1/8", "1 1/2", "1"] [RecipeIngredientParts] ["chicken breasts", "parmesan cheese", "salt", "pepper", "basil", "celery seed", "onion powder", "oregano", "paprika", "skim milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 361.2 [FatContent] 21.8 [SaturatedFatContent] 5.2 [CholesterolContent] 94.5 [SodiumContent] 220.2 [CarbohydrateContent] 7.3 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 32.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients together; Dip chicken in milk then roll in dry mix. Place on greased pan; bake 400, 30 min; Take from oven, brush with oil, bake 10 minute. more. |
[Name] Fire Baked Potatoes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT1M [TotalTime] PT1H31M [DatePublished] 2002-02-18T09:25:00Z [Description] Definitely NOT your ordinary baked spuds! This is an English recipe and, in England, the end of the baking process would take place in the hot coals of an outdoor bonfire on Guy Fawkes' night (November 5th). [Images] character(0) [RecipeCategory] Potato [Keywords] ["Grains", "Vegetable", "Scottish", "Welsh", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", NA] [RecipeIngredientParts] ["potatoes", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 22.1 [CarbohydrateContent] 64.5 [FiberContent] 8.1 [SugarContent] 2.9 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] 4 spuds [RecipeInstructions] Scrub the potatoes and make a zig-zag split down one side. While they are still wet dip each cut side in sea salt. Wrap potato in foil, making sure that the foil join is over the cut side. Cook the potatoes in a pre-heated oven for half an hour at 220C/ 425F/ Gas 7, and then place them in the hot coals at the base of the fire to finish cooking for about 1 hour. When completely cooked, open the foil and gently squeeze the potato until it opens up. Serve filled with butter, shredded cheese and chopped onion. (Try experimenting with different butters, such as garlic, herb, chive or ketchup butter]. |
[Name] Overnight Strata [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2002-02-18T09:25:00Z [Description] This dish is great for breakfast or brunch because it can be made the night before and baked just before you plan to serve it. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "16", "1/2", "3/4", "2", "1/2", "1/4", "1/4", "2", "1", "1", "2", "3", "1"] [RecipeIngredientParts] ["white mushroom", "onion", "lean bacon", "celery", "anaheim chilies", "reduced-fat sharp cheddar cheese", "salt", "fresh ground black pepper", "fresh dill", "dried dill weed", "tomatoes", "eggs", "low-fat milk", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 323.0 [FatContent] 14.9 [SaturatedFatContent] 5.5 [CholesterolContent] 61.0 [SodiumContent] 710.3 [CarbohydrateContent] 28.6 [FiberContent] 1.8 [SugarContent] 8.0 [ProteinContent] 18.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Melt the margarine in a large skillet over medium heat. Add the mushrooms and onions and cook, stirring, until just slightly tender, 2 minutes. Spray a 9 x 13-inch baking dish with non stick vegetable spray. Place 8 of the bread slices in the prepared dish. Layer half of the mushrooms and the onions, bacon, celery, and chilies on top of the bread and finish with half of the cheese. Sprinkle with half of the salt, pepper, and dill. Repeat the bread layer and the remaining half of the ingredients as above but add the tomato slices before the cheese. Thoroughly mix the egg substitute, eggs, milk and mustard and pour into the dish. Cover with wax paper or plastic wrap and refrigerate overnight. Before baking, allow the strata to stand at least 30 minutes at room temperature. Preheat oven to 350 degrees F. Bake the strata, uncovered, until bubbly and lightly browned, 45 minutes. Remove from the oven and allow to cool for 5 minutes before slicing. |
[Name] Summery Stuffed Red & Yellow Bell Peppers [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Summery Stuffed Red & Yellow Bell Peppers 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/19/99/8/picDsRf1Y.jpg" [RecipeCategory] Grains [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Kosher", "Potluck", "< 30 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "3", "3", "1/2", "1/2", "1/3", "1/2", "2", "2", "1/4"] [RecipeIngredientParts] ["couscous", "boiling water", "red bell peppers", "yellow bell peppers", "red bell pepper", "yellow bell pepper", "scallion", "zucchini", "lime juice", "olive oil", "fresh dill"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 149.7 [FatContent] 5.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 23.3 [FiberContent] 3.5 [SugarContent] 3.5 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the couscous and boiling water in a large bowl, cover and let the couscous sit for 15 minutes. Fluff the couscous with a fork, then let it cool to room temperature. Meanwhile, slice the tops off the whole peppers. Core, seed, wash and drain the peppers. If necessary, slice a little off the bottoms of the peppers so they will sit on a plate without falling over. Combine the diced peppers, scallions, zucchini and cooled couscous in a large mixing bowl. In a small bowl, combine the lime juice, olive oil and dill and mix well. Pour the dressing over the couscous mixture and toss to coat. Spoon one-sixth of the couscous mixture into each cored pepper. Cover the peppers with plastic wrap and chill until needed. |
[Name] Party Rye Sandwiches [AuthorId] 28941 [AuthorName] Teresa Fadley [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-18T09:25:00Z [Description] These are easy and delicious. The perfect finger food for showers, birthday parties or small impromtu gatherings. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/19/99/9/picJlFXdx.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 -2", "1", "1"] [RecipeIngredientParts] ["hot Italian sausage", "ground beef", "Tabasco sauce", "Velveeta cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 108.2 [FatContent] 8.1 [SaturatedFatContent] 3.7 [CholesterolContent] 25.7 [SodiumContent] 347.1 [CarbohydrateContent] 1.8 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 36 sandwiches [RecipeInstructions] Brown sausage and ground beef. Chop in skillet till in fine pieces. Drain. Add tabasco and Velveeta cheese and mix until melted. Spread on the small party rye bread. Bake at 300 degrees until hot, usually 10-15 minutes. These are easy to prepare in advance. freeze then, when needed pop them into the oven for impromptu parties. |
[Name] Crock Pot Oriental Vegetables [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Crock Pot Oriental Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Onions", "Peppers", "Fruit", "Vegetable", "Chinese", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "4", "1", "1", "1", "5", "1"] [RecipeIngredientParts] ["green pepper", "onion", "carrots", "parsnips", "brown sugar", "soy sauce", "tomato puree", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 277.8 [CarbohydrateContent] 20.4 [FiberContent] 3.0 [SugarContent] 11.1 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients bar the flour in the crock pot. Cook for 8-10 hours. Blend in the flour with a small amount of water about 30 minutes before serving. |
[Name] Pickled Eggs [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT36H [PrepTime] PT45M [TotalTime] PT36H45M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Pickled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Vegetable", "Canadian", "European", "Free Of...", "Potluck", "Spicy", "Weeknight", "No Cook", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["36", "2", "2", "2", "1", "2", "32", "16", "16", "1/2"] [RecipeIngredientParts] ["hard-boiled eggs", "fresh dill", "dill pickle spears", "yellow onions", "green pepper", "cider vinegar", "bottled water", "whole cloves"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 567.2 [FatContent] 33.9 [SaturatedFatContent] 10.3 [CholesterolContent] 1272.0 [SodiumContent] 404.8 [CarbohydrateContent] 19.8 [FiberContent] 5.3 [SugarContent] 9.3 [ProteinContent] 39.5 [RecipeServings] nan [RecipeYield] 36 pickled cackleberries [RecipeInstructions] Drain juice from pickle jars into large pan. Add cider, water, cloves and dill. Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour (make sure you will be able to open every window in the house, it's rather fragrant!] Place eggs, vegetable slices and pickle spears into large glass or hard plastic container (large ice cream pail works well]. Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables. Let sit for 24 to 36 hours at room temperature. The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. The vegetables and pickles will have a dill flavor never before experienced, and can be eaten separately or used as a complimentary garnish. |
[Name] Veggie Breakfast Casserole [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Veggie Breakfast Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/2/EMTZKGukQ9SXPVf0oodQ_untitled-8531.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/2/CvOn0oX2SkucpQTDHTgB_untitled-8524.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/2/oZhDASTPShX5P2MYuf0w_untitled-8527.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/2/Yf1GiTxNQMyLoAMia7gR_DSC_0171.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/2/picJiQPpk.jpg"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Soy/Tofu", "Beans", "Vegetable", "Vegan", "Low Cholesterol", "Kosher", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1 1/2", "1", "2", "2", "2", "2", "1/2", NA] [RecipeIngredientParts] ["potatoes", "soy sauce", "firm tofu", "onion", "garlic cloves", "olive oil", "parsley", "basil", "black pepper", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 142.8 [FatContent] 7.0 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 266.3 [CarbohydrateContent] 13.2 [FiberContent] 2.4 [SugarContent] 1.6 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together the potatoes, tofu, and soy sauce. Saute the onion and garlic in the oil until translucent. Preheat the oven to 325 degrees F. Mix the onion and garlic into the potato mixture, and add the parsley, basil, and black pepper. Spread into an oiled 8 x 8 x 2-inch baking dish. Sprinkle with paprika and bake for 35 minutes. |
[Name] Simple Steak N Cheese [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-18T09:25:00Z [Description] One thing I know I am very good at. Making delicious hot sandwiches. This is another CARNIVAL COPYCAT fav. with a twist to try. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "Roast", "< 15 Mins", "Oven", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1", "2", "1", NA, NA, "2"] [RecipeIngredientParts] ["onion", "bell pepper", "button mushrooms", "cheese", "lettuce", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1195.2 [FatContent] 74.1 [SaturatedFatContent] 35.0 [CholesterolContent] 226.8 [SodiumContent] 1537.9 [CarbohydrateContent] 57.5 [FiberContent] 5.0 [SugarContent] 9.5 [ProteinContent] 74.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Slice and sauté onion, bell pepper and mushrooms together, with a dash of pepper. Sauté shaved steak. ASSEMBLY------------. Spread desired amount of dressing. Place 2 slices of cheese on top. Place desired amount of lettuce. Place 2 tomato slices. Place steak on top. Place desired amount of sautéed mixture on top. Place top bun on top. Enjoy! |
[Name] Crock Pot Turkey Joes [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Crock Pot Turkey Joes 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/20/00/4/picq2MB9w.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/4/picC7K4F2.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Kid Friendly", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "2", "1/3", "4", "1", "2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["lean ground turkey", "onion", "green pepper", "celery", "garlic cloves", "ketchup", "tomato paste", "cider vinegar", "molasses", "Worcestershire sauce", "chili powder", "salt", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 122.7 [FatContent] 5.8 [SaturatedFatContent] 1.6 [CholesterolContent] 53.8 [SodiumContent] 301.9 [CarbohydrateContent] 5.2 [FiberContent] 0.6 [SugarContent] 3.5 [ProteinContent] 12.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Brown turkey with onion, green pepper, celery and garlic; drain. Combine remaining ingredients in crock pot; mix well. Add turkey mixture and 1 cup water; stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. |
[Name] Couscous Summer Salad [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT5M [PrepTime] PT1H10M [TotalTime] PT1H15M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Couscous Summer Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegetable", "Southwest Asia (middle East]", "Moroccan", "African", "Asian", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Summer", "Weeknight", "Refrigerator", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/3", "1", "1/2", "1/4", "1/8", "3", "1 1/2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["currants", "lemon juice", "canola oil", "canola oil", "salt", "ground cinnamon", "cayenne pepper", "water", "couscous", "carrot", "red bell pepper", "red onion", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 520.6 [FatContent] 22.4 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 318.1 [CarbohydrateContent] 72.0 [FiberContent] 6.2 [SugarContent] 16.7 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well. Set aside. Bring the water and 1 Tbsp. canola oil to a boil in a medium saucepan. Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed. Transfer the couscous to a large bowl, fluff with a fork, and let cool. Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes. Rinse under cold water to stop the cooking process and add to the couscous. Add the onion and parsley and stir. Shake the dressing again, pour it over the couscous mixture, and stir until well blended. Refrigerate for at least 1 hour. Serve cold. |
[Name] Lamb in Redcurrant Jelly [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Lamb in Redcurrant Jelly 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/20/00/6/picvkN3LE.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Australian", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1/2", "4", "4", "550"] [RecipeIngredientParts] ["lamb chops", "lemon", "onion", "red currant jelly", "barbecue sauce", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 807.7 [FatContent] 55.9 [SaturatedFatContent] 23.3 [CholesterolContent] 144.8 [SodiumContent] 389.5 [CarbohydrateContent] 42.0 [FiberContent] 2.4 [SugarContent] 25.7 [ProteinContent] 35.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim the meat of excess fat. Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice. Heat the oil in a large frying pan, and brown the chops well. Place in an oven-proof dish. Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened. Add the jelly, rind and juice, stock and sauces. Stir until heated through then pour over the chops. Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking. Remove the chops, and pour the sauce into a frying pan. Boil rapidly until the sauce has reduced and thickened. Return the chops to the sauce to serve. This goes very well with mashed potatoes and a green vegetable. |
[Name] Italian Asparagus [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Italian Asparagus 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/20/00/7/picvM7ix6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/7/picxBxH4I.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1/8", "1/8", "1/8", "2"] [RecipeIngredientParts] ["asparagus spear", "chopped tomato", "green onions", "dried oregano", "dried thyme", "pepper", "parmesan cheese", "asiago cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 36.0 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.7 [SodiumContent] 30.9 [CarbohydrateContent] 6.3 [FiberContent] 2.8 [SugarContent] 2.4 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Snap off tough ends of asparagus. Remove scales from stalks with a knife or veggie peeler, if desired. Arrange asparagus in a veggie steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp tender, keep warm. Combine tomato and next 4 ingredients in a small bowl, stir well. To serve, spoon tomato mixture over asparagus, sprinkle with cheese. |
[Name] Broccoli and Cheese Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Broccoli and Cheese Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/8/picX0ph4g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/8/piczPlIqH.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "European", "Kid Friendly", "Free Of...", "Christmas", "Thanksgiving", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "15", "10", "3", NA] [RecipeIngredientParts] ["onion", "garlic", "butter", "broccoli floret", "potato", "celery ribs", "milk", "sharp cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 547.1 [FatContent] 32.2 [SaturatedFatContent] 19.9 [CholesterolContent] 96.5 [SodiumContent] 522.0 [CarbohydrateContent] 45.4 [FiberContent] 3.8 [SugarContent] 4.2 [ProteinContent] 25.5 [RecipeServings] nan [RecipeYield] 1 1/2 U.S. pints, approximately [RecipeInstructions] Fry the onion and garlic in the butter until soft. Add the remaining vegetables and stock, bring to a boil, cover and simmer for 15 minutes. Puree until smooth, add milk and reheat without boiling. Stir in half the cheese, garnish with the remaining cheese and red pepper and serve with hard rolls. |
[Name] Crock Pot Fresh Artichokes With Lemon Butter Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Crock Pot Fresh Artichokes With Lemon Butter Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/9/6weFcHQ6V0G0iLbaj6AU_artichoke-1466.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/9/lexvfvsWRWKpllJbQl1n_artichoke-1465.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/9/4Y8jp6RQQoGmOtdiBmFw_artichoke-1458.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/9/picrB0MsD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/00/9/picKiCC9Y.jpg"] [RecipeCategory] Sauces [Keywords] ["Vegetable", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", "6", "4", "1/3", "3", "1/4"] [RecipeIngredientParts] ["artichokes", "hot water", "lemons", "butter", "lemon juice", "seasoning salt"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 369.0 [FatContent] 31.1 [SaturatedFatContent] 19.5 [CholesterolContent] 81.3 [SodiumContent] 444.9 [CarbohydrateContent] 24.0 [FiberContent] 10.4 [SugarContent] 3.6 [ProteinContent] 6.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] With sharp knife, slice about 1\" off top of each. artichoke; cut off stem near base. With scissors, trim about 1/2\" off top of each leaf. With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center of choke. Place artichoke halves in your crock pot; add hot water and lemon slices. Cover and cook on HIGH 4 to 5 hours or low for 8 to 10 hours or until done. Drain and serve with Lemon Butter Sauce, as below. LEMON BUTTER SAUCE----------------. Combine all ingredients. |
[Name] Cosmic Zings [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2002-02-18T09:25:00Z [Description] I made these funky little corn cups for a community get-together last Saturday night, and they were one of the most popular snacks there, not a single one was left to take home. A good appetizer for veggies/vegans. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/01/0/pickk6jyX.jpg" [RecipeCategory] Sauces [Keywords] ["Breakfast", "Lunch/Snacks", "Black Beans", "Beans", "Fruit", "Southwestern U.S.", "Vegan", "Kosher", "Free Of...", "Potluck", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["10", NA, "2", "1", "3", "2", "2", "1/2", "3", "1", NA, NA] [RecipeIngredientParts] ["6-inch corn tortillas", "mangoes", "black beans", "green onions", "fresh cilantro", "lime juice", "salt", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 35.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 7.6 [FiberContent] 1.3 [SugarContent] 2.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 30 corn cups [RecipeInstructions] ["Preheat the oven to 400 degrees.", "Using a cookie or biscuit cutter, cut the tortillas into 2-inch circles.", "Brush both sides of each circle with vegetable oil and press the circles into miniature muffin tins.", "Bake the tortilla circles for six minutes or until they are crisp.", "Let cool.", "Peel the mangoes and dice them into 1/4-inch pieces.", "Combine the mangoes with the remaining ingredients and stir gently.", "Add additional lime juice, brown rice syrup, or salt, if needed.", "Place a heaping teaspoon of salsa into each corn cup." ] |
[Name] The Gardenburger [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this The Gardenburger recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2/3", "1/2", "2", "2", "1/2", "1/2", "1", "2", NA, "1/4", "1/2"] [RecipeIngredientParts] ["bulgur wheat", "mushroom", "onion", "rolled oats", "brown rice", "mozzarella cheese", "low-fat cheddar cheese", "low fat cottage cheese", "salt", "garlic powder", "black pepper", "cornstarch", "olive oil", "boiling water", "water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 199.2 [FatContent] 4.2 [SaturatedFatContent] 1.8 [CholesterolContent] 9.2 [SodiumContent] 324.6 [CarbohydrateContent] 32.5 [FiberContent] 3.1 [SugarContent] 3.4 [ProteinContent] 9.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Add the boiling water to the bulger wheat in a small bowl and let sit for about 1 hour. Steam the quartered mushrooms for 10 minutes. Remove. Steam the onions for 10 minutes. Remove. Keep mushrooms and onion seperate. Add 1/2 cup water to the oats and let them soak for 10 minutes. Drain excess water from oats and bulger. Combine the grains with the mushrooms, rice, cheeses and spices in a food processor and pulse 5 times or until ingredients are chopped fine but NOT pureed. Pour mixture into a bowl and add the steamed onion and cornstarch, mix well. Preheat oven to 300 degrees. Lightly oil a baking sheet. Lightly oil a skillet. Form mixture into patties and brown in skillet on both sides and remove to baking sheet. Bake for 25 to 30 minutes, turning half way through baking. These can be frozen after cooled. |
[Name] Orange Tea Muffins [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-02-18T09:25:00Z [Description] Simple and very rich. I got this from the "muffin lady" at church. She loves to make muffins, thanks Doloris N. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Grains", "Fruit", "Nuts", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/2", "3/4", "2", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "sour cream", "flour", "baking soda", "salt", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.5 [FatContent] 4.6 [SaturatedFatContent] 2.4 [CholesterolContent] 8.9 [SodiumContent] 133.4 [CarbohydrateContent] 16.1 [FiberContent] 0.4 [SugarContent] 9.8 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 36 small muffins [RecipeInstructions] Combine 1/2 cup sugar and orange juice; set aside. Cream butter and remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed mixture. Beat on low just until ingredients are combined. Stir in orange peel, raisins and nuts. Spoon batter into greased 1 3/4-inch muffin cups, filling completely full. Bake at 375 degrees for about 12 minutes. While still warm, dip each muffin in reserved sugar/orange juice mixture. |
[Name] Apple Chutney [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT1H15M [PrepTime] PT1H [TotalTime] PT2H15M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Apple Chutney 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/20/01/3/picN1pF0z.jpg" [RecipeCategory] Chutneys [Keywords] ["Sauces", "Apple", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "4", "3", "2", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["tart apples", "raisins", "onion", "brown sugar", "mustard seeds", "ground ginger", "ground allspice", "salt", "garlic clove", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 708.1 [FatContent] 1.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 514.8 [CarbohydrateContent] 177.2 [FiberContent] 7.1 [SugarContent] 151.0 [ProteinContent] 4.5 [RecipeServings] 10.0 [RecipeYield] 10 pints [RecipeInstructions] Combine ingredients; simmer until thickened about 1 hour and 15 minutes. Stir frequently as it thickens to prevent sticking. Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space. Adjust caps and then process 10 minutes in boiling water bath. Note: For milder chutney an additional 1 quart of apples may be added. |
[Name] Crock Pot French Onion Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT7H [PrepTime] PT5M [TotalTime] PT7H5M [DatePublished] 2002-02-18T09:25:00Z [Description] Make and share this Crock Pot French Onion 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/20/01/4/CMy6i6kQF2Vd3gUIwPNn_2014-09-27%2012.29.19.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["8", "1", "10", "1", "1"] [RecipeIngredientParts] ["onions", "brown sugar", "flour", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.8 [FatContent] 3.7 [SaturatedFatContent] 2.3 [CholesterolContent] 9.1 [SodiumContent] 296.5 [CarbohydrateContent] 17.9 [FiberContent] 1.7 [SugarContent] 7.1 [ProteinContent] 4.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put the onion, sugar and stock in the slow cooker. Cook for 6-8 hours. Thirty minutes before serving blend in the flour with a little water. Serve with cheese floating on top. |
[Name] Chickpea Burgers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-18T09:26:00Z [Description] Make and share this Chickpea Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Asian", "Indian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3/4", "1", "1/3", "1", "2", "1", "1/2", "3/4", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["couscous", "dried basil", "fresh lemon rind", "chickpeas", "green onion", "egg", "water", "garlic clove", "salt", "pepper", "sour cream", "cucumber", "radish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.3 [FatContent] 4.1 [SaturatedFatContent] 0.7 [CholesterolContent] 52.9 [SodiumContent] 714.8 [CarbohydrateContent] 48.6 [FiberContent] 7.5 [SugarContent] 0.3 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan bring stock to a boil and stir in couscous, basil and lemon rind. Cover and let stand 5 minutes; fluff with a fork. In a food processor pulse chickpeas until fine. Pulse in couscous mixture, onions, egg, water, garlic, salt and pepper. Shape into four 4-inch patties, 1/2 inch thick. In a non stick skillet heat oil over medium high heat. Cook patties for 5 minutes on each side. Remove from heat and serve. |
[Name] Apple Raspberry Layers [AuthorId] 21107 [AuthorName] Janice Gill [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-18T09:26:00Z [Description] Make and share this Apple Raspberry Layers recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Apple", "Berries", "Fruit", "Canadian", "Weeknight", "For Large Groups", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1 3/4", "1/2", "1", "1/2", "1", "1", "4", "1", "2", "1", "1/4", "3/4", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "all-purpose flour", "salt", "brown sugar", "cornstarch", "cinnamon", "apples", "lemon, rind of", "eggs", "salt", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.5 [FatContent] 14.0 [SaturatedFatContent] 7.7 [CholesterolContent] 56.9 [SodiumContent] 313.3 [CarbohydrateContent] 55.6 [FiberContent] 1.9 [SugarContent] 36.5 [ProteinContent] 3.5 [RecipeServings] 16.0 [RecipeYield] 1 dessert [RecipeInstructions] Combine first-lot of brown sugar, flour, bread crumbs and salt in a mixing bowl. Cut in Butter to make a crumbly mixture. Measure off 2/3 cup of this mixture and set aside. Press the remainder of the mixture firmly and evenly on the bottom of a 13x9. 5x2 inch pan. Bake in 375 F oven for 10 minutes or until lightly browned and set. Remove and let stand for a few minutes. Reduce oven temperature to 325F. Combine the second quantity of brown sugar, cornstarch, cinnamon in a bowl and mix well. Add the grated apples, lemon peel and egg yolks and mix to blend with a fork. Spread over the baked base and sprinkle the reserved crumbly mixture evenly over the top. Bake in the 325 F oven for 40 minutes or until set. Remove from oven and increase oven temperature to 400 F. Spread the raspberry jam evenly over the cooked apple layer. Beat the egg whites with the salt in a steel or ceramic bowl until they are foamy. Gradually add the brown sugar, beating constantly until a thick meringue is formed. Spread over the raspberry layer and sprinkle with sliced almonds Bake in 400F oven until lightly browned. Cool before serving. |
[Name] Lemon Drizzle muffins [AuthorId] 31401 [AuthorName] sophie Richardson [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-18T09:26:00Z [Description] Make and share this Lemon Drizzle muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "100", "240", "100", "300", "3", "4", "1/2", "50", "1"] [RecipeIngredientParts] ["eggs", "caster sugar", "milk", "plain flour", "baking powder", "lemons, zest of", "salt", "icing sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.8 [FatContent] 9.1 [SaturatedFatContent] 1.7 [CholesterolContent] 38.0 [SodiumContent] 209.6 [CarbohydrateContent] 37.9 [FiberContent] 0.9 [SugarContent] 12.7 [ProteinContent] 4.9 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] pre-heat oven to gas6. Line a muffin tin with cake cases. In a bowl mix eggs, sugar, milk and oil. Sift in flour, baking powder, salt and add lemon zest. Mix roughly. Divide the mixture between cake cases. Bake in the oven for 30-35minutes or until golden and springy to the touch. Make the icing by mixing the lemon juice and icing sugar together. At this point i like adding some lemon zest for presentation. Drizzle icing over muffins. |
[Name] Barbecue sauce [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-18T09:26:00Z [Description] This is one that I kinda came up with from just experimenting with different things. It is my favorite. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 30 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "6", "1/4", "1/4", NA] [RecipeIngredientParts] ["brown sugar", "red onion", "cayenne pepper", "parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 269.5 [CarbohydrateContent] 17.3 [FiberContent] 0.0 [SugarContent] 13.8 [ProteinContent] 0.4 [RecipeServings] 36.0 [RecipeYield] 1 quart [RecipeInstructions] Mix all ingredients together and simmer on low for about 10 minutes. Make sure to stir frequently so the sauce does not burn. |
[Name] Celery Baked in Cream [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-18T09:26:00Z [Description] Make and share this Celery Baked in Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "European", "Low Protein", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "10", "1"] [RecipeIngredientParts] ["celery", "ground allspice", "garlic"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 196.2 [FatContent] 15.1 [SaturatedFatContent] 9.2 [CholesterolContent] 49.5 [SodiumContent] 181.6 [CarbohydrateContent] 12.6 [FiberContent] 2.4 [SugarContent] 2.8 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 200C/ 400F/ Gas 6. Reserve a few celery leaves for garnish, then cut the sticks lengthways into thin strips. Cut each strip into 2-inch lengths and put into an ovenproof serving dish. Mix the allspice, garlic and cream together and season to taste. Pour over the celery. Sprinkle with the breadcrumbs. Bake for about 1 hour or until the celery is tender. Serve hot garnished with the celery leaves. |
[Name] Crustless Corn and Tomato Pie [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-18T09:26:00Z [Description] This recipe is great for using up extra bread. It makes a good brunch dish as well as an unusual dinner. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Corn", "Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "6", "1", "1/4", "1/4", "1", "1/2", "2", "1", "3", "4", "1/2"] [RecipeIngredientParts] ["whole kernel corn", "no-salt-added whole tomatoes", "garlic", "green onion", "fresh parsley", "sugar", "salt", "egg", "reduced-fat sharp cheddar cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 380.1 [FatContent] 11.8 [SaturatedFatContent] 3.2 [CholesterolContent] 58.8 [SodiumContent] 1165.2 [CarbohydrateContent] 51.7 [FiberContent] 5.0 [SugarContent] 11.3 [ProteinContent] 19.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 Degrees F. Spray a 10-inch pie plate with non stick vegetable spray and set aside. Combine all ingredients except the cheese and bread crumbs in a large bowl and mix well. Spoon the mixture into the prepared pie plate. Top with the cheese and bread crumbs. Bake the pie in the preheated oven until a rich, golden brown, approximately 30 minutes. |
[Name] Crock Pot Turkey Tetrazzini [AuthorId] 25467 [AuthorName] erinBOberrin [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2002-02-18T09:26:00Z [Description] Make and share this Crock Pot Turkey Tetrazzini 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/20/02/1/picG6eC3N.jpg" [RecipeCategory] Chicken [Keywords] ["Spaghetti", "Poultry", "Vegetable", "Meat", "Kid Friendly", "Weeknight", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "2", "1/2", "8", "1/4", "12", NA, "3", "1 1/2"] [RecipeIngredientParts] ["fat-free chicken broth", "sherry wine", "cooking wine", "low-fat cheddar cheese", "spaghetti", "parmesan cheese", "water", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 254.4 [FatContent] 1.8 [SaturatedFatContent] 0.6 [CholesterolContent] 2.0 [SodiumContent] 502.7 [CarbohydrateContent] 46.8 [FiberContent] 2.8 [SugarContent] 2.6 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except spaghetti, parmesan, water and cornstarch into crock pot; stir. Cook on low for 6-8 hours. Serve over cooked spaghetti; sprinkle with parmesan cheese. Prior to serving, you'll probably want to thicken this a little more. Mix lukewarm water and cornstarch in a bowl until corn starch is dissolved. Add to crock pot mixture. Stir until thickened. If it it not thick enough you may repeat this step. |
[Name] Country Mashed Potatoes With Herbs [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-18T09:26:00Z [Description] Make and share this Country Mashed Potatoes With Herbs 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/20/02/2/picFLZrWe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/02/2/picsxZQJw.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5", "1 1/2", "1/2", "2", "3", "1/2", "1/4 - 1/2"] [RecipeIngredientParts] ["potatoes", "salt", "pepper", "fresh parsley", "butter", "dried basil", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 252.4 [FatContent] 4.3 [SaturatedFatContent] 2.6 [CholesterolContent] 12.1 [SodiumContent] 925.5 [CarbohydrateContent] 48.4 [FiberContent] 6.0 [SugarContent] 2.1 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel potatoes and cut in 1/8ths. Place in lg pot, add enough water to cover. Bring to a boil. Cook on med-lo for 15 min, or until soft. Drain well. Add all ing except milk. Beat with mixer on med till mixed well. Add milk, a little at a time, beating till smooth and creamy. |
[Name] PETA's Pancakes [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-18T09:26:00Z [Description] Vegan pancakes from the good people at PETA. For an added treat, stir bits of fresh or dried fruit, nuts, or-yum!-chocolate chips into the batter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/02/3/picMA1rMM.jpg" [RecipeCategory] Breakfast [Keywords] ["Soy/Tofu", "Beans", "Vegan", "Low Cholesterol", "Kid Friendly", "Kosher", "High In...", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/8", "1", "2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "sugar", "baking powder", "salt", "soymilk"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 147.6 [FatContent] 5.5 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 434.4 [CarbohydrateContent] 21.1 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 6-8 pancakes [RecipeInstructions] ["Combine the flour, sugar, baking powder, and salt in a bowl and mix thoroughly.", "Mix in the soy milk and oil, and, with an electric mixer or wire whisk, beat just until the batter is smooth.", "Measure 1/3 cup batter onto a hot, oiled griddle.", "When bubbles appear on the upper surface of the pancake (in about 2 minutes], lift with a spatula and flip the pancake.", "Cook the pancake for another 2 minutes.", "Remove from the pan and keep warm while you make the remaining pancakes.", "Serve warm with maple syrup or fruit syrup." ] |
[Name] Yogurt Icing II [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2002-02-18T09:26:00Z [Description] Make and share this Yogurt Icing II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "2"] [RecipeIngredientParts] ["icing sugar", "plain yogurt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2923.9 [FatContent] 4.7 [SaturatedFatContent] 2.7 [CholesterolContent] 15.9 [SodiumContent] 65.1 [CarbohydrateContent] 725.0 [FiberContent] 0.0 [SugarContent] 712.8 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 1/2 cup or a bit more [RecipeInstructions] "In a food processor or mixing bowl combine all ingredients and whirl to smooth." |
[Name] Calzone-Prosciutto Cappacoli [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2002-02-18T09:31:00Z [Description] I love these. If you wish replace meats listed with a nice danish ham and some sauted mushrooms. The Bruchetta is an option. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/4", "2 -3", "1/4", "1/4", "2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic", "sun-dried tomato", "fresh parsley", "prosciutto", "capacola ham", "mozzarella cheese", "ricotta cheese", "parmesan cheese", "cornmeal", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 361.6 [FatContent] 25.3 [SaturatedFatContent] 14.8 [CholesterolContent] 86.6 [SodiumContent] 666.1 [CarbohydrateContent] 8.8 [FiberContent] 0.8 [SugarContent] 3.3 [ProteinContent] 25.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare dough. In a small skillet heat the 1 Tbsp olive oil and saute the onion and garlic. Remove from heat and stir in the parsley. In a medium bowl mix together the ricotta and tomatoes. Add the onion mixture and set aside. Divide the dough into 4 pieces and roll each out into 10 to 12 inch rounds. Spread even amounts of the ricotta mixture on 1/2 of each dough ruond, leaving 1/2 inch edge. Divide meats equally among the round and place on top of ricotta, top with mozzarella. Fold the plain side over top of calzone and press down lightly to remove some of the air. Moisten the edges with water and crimp or seal with a fork (do a good job sealing or your going to have a cheesy mess]. Sprinkle greased baking sheet with cornmeal and place calzones carefully and not touching-leaving some room in between for rising in the oven. Oil the tops with olive oil and sprinkle with the parmesan cheese. Place in a preheated 400 to 450 degree oven. Bake for 15 minutes or until tops and parmesan cheese turn golden brown. Serve hot with a fresh Bruschetta. |
[Name] Coconut Pound Cake I [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-18T09:31:00Z [Description] Be sure to use fresh or unsweetened coconut (available from specialty of health-food store). If you use sweetened, grocery store variety, it will be too sweet. This is another favorite from Jr. League cookbook, "California Heritage Continues". [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "2", "1", "2 1/2", "1"] [RecipeIngredientParts] ["eggs", "unsalted butter", "sugar", "milk", "baking powder", "vanilla", "flour", "fresh coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 506.3 [FatContent] 24.3 [SaturatedFatContent] 15.3 [CholesterolContent] 136.8 [SodiumContent] 117.3 [CarbohydrateContent] 66.6 [FiberContent] 1.6 [SugarContent] 40.8 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] 1 9-inch tube cake [RecipeInstructions] Preheat the oven to 350°. Butter and flour a 9-inch tube or Bundt cake pan. In medium bowl beat egg whites until stiff peaks form. Set aside. In a large bowl blend together egg yolks, butter and sugar. Beat until fluffy. Add the milk, baking powder, vanilla and flour. Beat on medium-high speed for 5 minutes. Stir in the coconut; then carefully fold in egg whites. Pour batter into prepared pan. Bake for 1 hour or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes; then turn out onto a serving plate to continue. |
[Name] Spicy Thin Pasta with Chicken and Vegetable Melange [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2002-02-18T09:34:00Z [Description] This superb dish is very popular at Le Cafe du Jardin restaurant in London's Covent Garden, which sadly tends to be a rather disappointing area as far as finding restaurants of excellence. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Grains", "Cheese", "Fruit", "Vegetable", "Meat", "European", "Potluck", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/8", "2 1/3", "1 1/8", "1", "1/2", "9", "1 1/8", "2/3", "1 1/8", "3 3/8", "1 1/8", "3 1/2", "1/2", "3 1/2", "3 1/2", "1/4", "1/8", "3 1/2", "1 2/3", NA] [RecipeIngredientParts] ["unsalted butter", "parmesan cheese", "chili sauce", "flour", "garlic", "pine nuts", "spring onions", "Spanish onions", "pasta", "green bell peppers", "red bell peppers", "table salt", "cracked black pepper", "sun-dried tomatoes", "white wine", "chicken bouillon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1211.9 [FatContent] 79.5 [SaturatedFatContent] 29.5 [CholesterolContent] 191.9 [SodiumContent] 2829.9 [CarbohydrateContent] 77.7 [FiberContent] 7.8 [SugarContent] 15.1 [ProteinContent] 45.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Take the skin and the bones off the chicken and make a little stock with them. Once you have passed the stock reduce it down, so that you have a quarter in proportion to the amount of cream, i. e. if you are using 9 fl. oz. of cream you need 2¼ fl. oz. of stock, and no more. Cut and slice the meat into julienne, peel and slice the onion, de-seed and slice the peppers, cut the sundried tomatoes into strips, crush the garlic and chop the herbs. Melt the butter and mix with the flour, over a light heat. (This is called'beurre mainiere' and will be used to thicken the sauce.] Heat the cooking oil in a large pan and put in the onion and the peppers with the garlic; sauté this without allowing to colour, add the herbs and the white wine, then the cream with the chili sauce. Add the smoked chicken stock, with added bouillon, add to the cream and the roasted pine nuts, stir in the butter and flour mix. Make sure that there are no lumps, and cook over a low heat for ten minutes. In a pot of fresh boiling, lightly salted water cook the pasta, and when cooked refresh under cold water, drain well and toss with the hot sauce, adding the cheese at the same time. Top with sliced spring onion and pine nuts. |
[Name] Nonie's Mandarin Salad [AuthorId] 18308 [AuthorName] Casie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-18T09:34:00Z [Description] my nonie made this for me when i was 14. when i moved out on my own i only knew how to make a few meals. then i remembered how she made this and i eat it all the time. hope you enjoy it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/02/8/picaRgMjN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/02/8/picBZU7Bm.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Nuts", "Vegan", "Spring", "Summer", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["romaine lettuce", "mandarin orange segments", "pine nuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 126.9 [FatContent] 11.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 6.6 [CarbohydrateContent] 4.8 [FiberContent] 2.3 [SugarContent] 1.5 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] tear lettuce into bite size pieces and toss in a bowl. drain mandarin oranges (i usually save a little juice]. add mandarin oranges to lettuce. add pine nuts. toss salad. pour desired amount of dressing on salad. serve. |
[Name] Pumpkin & Bacon Pasta Sauce [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-18T09:34:00Z [Description] I got the original off the internet a long time ago, but added the wine, onion, and nutmeg to make it a little more interesting. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/02/9/498lRi1qS2OCuUok2JhY_pumpkin%20bacon%20pasta%20sauce%2020029-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/02/9/wksK0rvRhSBc3Gekhi3g_pumpkin%20bacon%20pasta%20sauce%2020029-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/02/9/KFN7VquvS8WWL4NTPfn1_pumpkin%20bacon%20pasta%20sauce%2020029-10.jpg" ] [RecipeCategory] Sauces [Keywords] ["Vegetable", "Australian", "Free Of...", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "4", "1", "50", "1", "250", "1/2", NA, "1", NA] [RecipeIngredientParts] ["pumpkin", "bacon", "onion", "white wine", "parmesan cheese", "nutmeg", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 330.6 [FatContent] 27.7 [SaturatedFatContent] 15.9 [CholesterolContent] 89.0 [SodiumContent] 367.1 [CarbohydrateContent] 10.3 [FiberContent] 0.6 [SugarContent] 2.8 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry the onion and bacon until cooked. Add the white wine, stock, pumpkin, and cream and heat gently. Remove from heat, and stir through Parmesan cheese. Check for seasonings and add as necessary. Serve over the pasta of your choice (I like Penne]. Serve sprinkled with parsley and offer extra Parmesan. |
[Name] Crab Claw Appetizers [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2002-02-18T09:35:00Z [Description] Make and share this Crab Claw Appetizers recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "6", "2", "1/4", "1/2", "1", "1", "1/4", "1/4", "14", NA, "4", "4", "1"] [RecipeIngredientParts] ["green onions", "cornstarch", "pepper", "ginger", "sherry wine", "sole fillet", "lime juice", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.7 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 14.1 [SodiumContent] 385.1 [CarbohydrateContent] 2.5 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 6.2 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ["In a food processor whirl egg white, onion, sherry, ginger, sesame oil and fish and puree until smooth.", "Spoon into a bowl and add the crab.", "With a spoon spread an equal portion of puree over the meat on each claw.", "Set aside.", "Pour oil in pan, around 2 inches deep and heat to medium high, 3 or 4 at a time, cook to golden brown, around 4 or 5 minutes.", "Drain on paper towels.", "Serve when you can handle pincers, or chill overnight and reheat in oven.", "Whisk together lime, soy sauce and jalapeno to dip claws in." ] |
[Name] Moms' endive/dandelion dish [AuthorId] 29893 [AuthorName] Beve538 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-18T09:37:00Z [Description] My mom made this wonderful meal a lot. I think she said it was a German (she was German-Irish) dish..If she was lucky enough, she picked dandelons to use instead of endive.....She served it as a main meal. My hubby really loves it. Looks like it's time for me to make it again after so many years...GBGBeve..... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/03/1/4b12YGnrStib6nNHdJ5w_1608380285871722.jpg" [RecipeCategory] German [Keywords] ["European", "Low Protein", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3 -4", "1", "4 -5", "4 -5", "1/3", "1/2", "1/4"] [RecipeIngredientParts] ["endive", "hard-boiled eggs", "sweet onion", "potatoes", "bacon", "cider vinegar", "water", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 348.0 [FatContent] 8.1 [SaturatedFatContent] 2.5 [CholesterolContent] 145.3 [SodiumContent] 161.0 [CarbohydrateContent] 58.2 [FiberContent] 9.1 [SugarContent] 17.0 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash,& dry endive and tear into bite-sizes; Put into large bowl and add the hard-boiled eggs, onion, potatoes. Brown bacon till very crisp, remove bacon from skillet. Drain on paper towels. Leave bacon drippings in skillet on low. Mix together in a jar/glass the dressing ingredients. Pour dressing into drippings and heat this til almost boiling. Pour over endive, toss. |
[Name] Garden Vegetable Soup with Cheese Tortellini [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-18T09:38:00Z [Description] I make this soup every spring, from store bought veggies, and watch my garden grow into the next batch. Feel free to add a touch of curry paste or miso to change the soup if you like. Another option is to use vegetable or chicken broth in place of the beef broth. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 -2", "1", "1", "1", "1", "2", "1", "1", "3", "1", "1", "2", "4", "5", "1/4"] [RecipeIngredientParts] ["olive oil", "green bell pepper", "red bell peppers", "orange bell pepper", "eggplant", "onion", "tomatoes", "zucchini", "ready-to-serve beef broth", "red wine", "oregano", "tarragon", "tomato paste", "ketchup", "fresh herbs", "parmesan cheese", "feta"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 147.4 [FatContent] 2.5 [SaturatedFatContent] 0.9 [CholesterolContent] 3.7 [SodiumContent] 1221.0 [CarbohydrateContent] 18.7 [FiberContent] 6.3 [SugarContent] 7.7 [ProteinContent] 14.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a good sized pan or dutch oven heat 1 t. of the oil over medium high heat. Saute the peppers, onions, and eggplant for 4 or 5 minutes, stirring often if not constantly. Add the tomatoes, broth, peas, tortellini, herbs and paste or ketchup. Bring to a boil,reduce heat to a simmer and cover for 5 minutes. Add zucchini and cook another 10 minutes. Ladle into bowls and offer the slivered herbs and cheese at the table. |
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