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[Name] Cherry Cheesecake Delight [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-18T09:39:00Z [Description] A delightful cherry cheesecake that is easy to make. Not sure where I found a recipe similar to this one. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "4", "4", "8", "1/4", "2", "1", "1", "3", "21", "1 1/2", "3"] [RecipeIngredientParts] ["granulated sugar", "butter", "cream cheese", "granulated sugar", "eggs", "fresh lemon juice", "vanilla extract", "all-purpose flour", "non-dairy whipped topping"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 236.6 [FatContent] 13.7 [SaturatedFatContent] 8.9 [CholesterolContent] 66.2 [SodiumContent] 115.6 [CarbohydrateContent] 25.7 [FiberContent] 0.5 [SugarContent] 10.9 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. Crush SnackWells cinnamon snacks and add to a mixing bowl. Add sugar and mix well. Add butter and using a pastry blender or a fork, blend butter until incorporated with the snacks. Prepare a 9\" x 13\" oven-proof casserole dish by spraying with a vegetable spray or rub inside with some butter to coat. Press the crushed mixture onto the bottom of the casserole dish. In a large mixing bowl, add cream cheese, sugar, eggs, lemon juice, vanilla extract and flour and using an electric mixer, beat until smooth. Pour mixture over the cracker base crust. Bake in preheated 350 F oven for 25 to 30 minutes. To test for doneness, insert a knife or large toothpick in center and if it comes out clean, then the filling is set and cooked. Remove from oven and let cool. Spread cherry pie filling over top. Spread whipped topping over cherries. Sprinkle Grape-Nuts cereal on top. Chill for 1/2 hour before serving. |
[Name] Cajun Tofu Slices [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-18T09:39:00Z [Description] Make and share this Cajun Tofu Slices recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Cajun", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["extra firm tofu", "roasted cumin", "garlic", "paprika", "salt", "salsa"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 162.0 [FatContent] 9.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 442.5 [CarbohydrateContent] 14.1 [FiberContent] 3.9 [SugarContent] 1.6 [ProteinContent] 12.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinate tofu with spices and salsa for about 30 minutes. Place in a lightly grilled skillet and saute triangles until well browned on both sides. |
[Name] Morning Steak Subs [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-18T09:40:00Z [Description] Carnival food here we come! Simply seasoned steak cooked to your described perfection, with soft spreadable garlic, baby swiss cheese sauté onions, green bell peppers and mushrooms on a toasted submarine bun. Need I say anymore!!! [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Cheese", "Kid Friendly", "Roast", "< 60 Mins", "Oven", "Refrigerator", "Beginner Cook", "Deep Fried", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", NA, "1", "1", "2", "1", "1", "4", "12", "4"] [RecipeIngredientParts] ["onion", "button mushrooms", "tomatoes", "green pepper", "garlic", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.4 [FatContent] 37.5 [SaturatedFatContent] 16.8 [CholesterolContent] 77.3 [SodiumContent] 173.8 [CarbohydrateContent] 20.7 [FiberContent] 3.2 [SugarContent] 7.2 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Roast garlic in an oven until softened.", "When done squeeze out and set aside in bowl.", "Slice tomato.", "Set aside.", "Slice and sauté onion, green pepper and mushrooms.", "Season and cook Steaks (with 4 tbsp of cooking oil].", "Cook to your liking.", "Toast bread.", "ASSEMBLE------------.", "Spread garlic across top and bottom bun.", "Place 3 slices of cheese across bottom.", "Place sautéd onion, green pepper and mushroom.", "Place steak.", "Place three slices of tomato.", "Place top bun on top and enjoy." ] |
[Name] Crab Cakes from Joe's Crab Shack [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-18T09:40:00Z [Description] Make and share this Crab Cakes from Joe's Crab Shack 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/20/03/6/01486749096.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/03/6/picaGIvHK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/03/6/pic5Kw9up.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Crab", "Cajun", "Creole", "Hawaiian", "Caribbean", "Asian", "Australian", "Spring", "Summer", "Winter", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2/3", "5", "2", "2", "2", "2", "1/4", "1/4", "1/4", "1/2", "2 1/2", "2"] [RecipeIngredientParts] ["mayonnaise", "lemon juice", "Worcestershire sauce", "Dijon mustard", "black pepper", "salt", "crushed red pepper flakes", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 304.7 [FatContent] 5.8 [SaturatedFatContent] 1.6 [CholesterolContent] 173.0 [SodiumContent] 1519.8 [CarbohydrateContent] 30.0 [FiberContent] 2.1 [SugarContent] 3.0 [ProteinContent] 30.8 [RecipeServings] 7.0 [RecipeYield] 7 4 oz. patties [RecipeInstructions] Mix all ingredients together. Make into 4 oz. patties Coat with flour and fry in 1 inch of oil until golden brown. |
[Name] Italian Saucy Sausage Sub [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-18T09:40:00Z [Description] Make and share this Italian Saucy Sausage Sub 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/20/03/7/pichLQrYL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/03/7/pickTQmw2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/03/7/picfoKxA4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/03/7/pico5TxyQ.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "10", "1", "1/4", "1"] [RecipeIngredientParts] ["Italian sausage", "onion", "bell pepper"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 554.7 [FatContent] 27.4 [SaturatedFatContent] 8.9 [CholesterolContent] 48.9 [SodiumContent] 1637.2 [CarbohydrateContent] 52.3 [FiberContent] 5.1 [SugarContent] 12.3 [ProteinContent] 23.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fry, boil or grill your sausage. Sauté onion and bell pepper with a dash of pepper flakes. ASSEMBLY----------. Place sausage on bun. Place sauté mixture on top. Place warm sauce on top. (warm for twenty seconds in microwave]. Enjoy! |
[Name] Macaroni and Cheese Primavera [AuthorId] 27395 [AuthorName] Manda [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-18T09:41:00Z [Description] Posted as request for low-sodium mac 'n cheese. Comfort food made healthy!! This can be served as a main dish or as a hearty side dish. Add chopped, cooked chicken or turkey to make it a meal. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Vegetable", "Kid Friendly", "Broil/Grill", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["elbow macaroni", "low-fat buttermilk", "sharp cheddar cheese", "black pepper", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 301.3 [FatContent] 11.7 [SaturatedFatContent] 7.0 [CholesterolContent] 35.0 [SodiumContent] 235.7 [CarbohydrateContent] 35.8 [FiberContent] 2.9 [SugarContent] 1.8 [ProteinContent] 13.6 [RecipeServings] 12.0 [RecipeYield] 1 9x13-inch casserole [RecipeInstructions] ["Heat oven to 350°F.", "In large bowl, toss together cooked macaroni, thawed vegetables, black pepper, and garlic powder.", "In food processor, blend Neufchatel cheese and buttermilk.", "Fold buttermilk mixture and half of shredded cheddar into macaroni and vegetable mixture.", "Spoon into large casserole dish lightly coated with non-stick spray.", "Sprinkle remaining cheese over top.", "Bake 30 minutes or until hot and bubbly.", "Optional: Broil 4-5 minutes, until cheese on top is crisp and lightly browned." ] |
[Name] Corn Souffle [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-18T09:41:00Z [Description] This is not a classic souffle, which would need to be served immediately, but a version of a product called a souffle. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1", "1", "1/2", "1", "3"] [RecipeIngredientParts] ["nonfat milk", "sugar", "cornstarch", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.4 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.5 [SodiumContent] 273.5 [CarbohydrateContent] 10.0 [FiberContent] 0.4 [SugarContent] 4.3 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] 6 1/2 cup servings [RecipeInstructions] Preheat the oven to 325 degrees F. Spray a 2 1/2-quart baking dish with nonstick vegetable spray. In a large bowl, combine all the ingredients except the egg whites. Fold in the egg whites and pour into the prepared dish Bake the souffle until a knife inserted in center comes out clean, 50 to 60 minutes. Allow it to rest 5 minutes before serving. |
[Name] Cottage Cheese Loaf [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-18T09:42:00Z [Description] This is ideal for using up leftover cooked chicken or turkey. Just chop it up and mix it in with the cottage cheese. For a vegetarian meal, substitute low-fat cream of mushroom or celery soup for the cream of chicken soup. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "5", "1", "1/3", "1/2", "1/4"] [RecipeIngredientParts] ["nonfat cottage cheese", "onion", "walnuts", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.3 [FatContent] 5.7 [SaturatedFatContent] 0.9 [CholesterolContent] 5.4 [SodiumContent] 358.0 [CarbohydrateContent] 18.1 [FiberContent] 2.8 [SugarContent] 3.3 [ProteinContent] 20.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Spray a 9 x 13 in baking dish with nonstick vegetable spray and set aside. Combine the cottage cheese, egg substitute, egg whites, and soup in a large bowl and mix well. Stir in the remaining ingredients and spoon into the prepared baking dish. Bake in the preheated oven for 1 hour. Remove from the oven and allow to cool for 10 minutes before serving. |
[Name] Spanish rice [AuthorId] 29893 [AuthorName] Beve538 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-18T09:43:00Z [Description] Make and share this Spanish rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "2", "1/2", "1/2", "3", NA, NA, "2", "1"] [RecipeIngredientParts] ["brown rice", "long grain rice", "chopped tomato", "green pepper", "onion", "garlic", "dried basil", "rosemary", "chicken broth", "salt", "pepper", "water", "Tabasco sauce"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 191.6 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 42.5 [CarbohydrateContent] 40.1 [FiberContent] 2.6 [SugarContent] 2.3 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook pepper, herbs, onion, garlic in the broth till tender. ADD water, rice tomatoes, s-n-p, Tabasco. Stir. Cover, cook on low heat 20 min. or till done. |
[Name] Coffee Can Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-18T09:45:00Z [Description] Make and share this Coffee Can Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, "1", NA] [RecipeIngredientParts] ["stewing beef", "pork sausage", "corn", "new potato", "green beans", "Italian-style stewed tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Pour a small amount of oil in the bottom of the clean coffee can (from a 2 pound coffee can]. Place meat in the bottom of the can and allow to partially brown. If using hamburger or sausage, form a good-sized patty which covers the bottom of the can. Layer with corn, potatoes, green beans and tomatoes or tomato juice. Cover the can with aluminum foil and set it in among hot coals. Cook for approximately one hour. |
[Name] Creamy Macaroni 'n' Cheese [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2002-02-18T09:45:00Z [Description] A remade comfort dish. Easy to adjust to anyone's dietary needs. A teaspoon of cumin in the cheese mixture makes for a tangier mac and cheese if you want a different taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/3/picXYmn9C.jpg" [RecipeCategory] Cheese [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/3", "3 1/2", "1 3/4", "2", "1/2", "1 3/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["onion", "low-fat cheddar cheese", "fresh parsley", "fat-free evaporated milk", "2% fat cottage cheese", "Dijon mustard", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 197.9 [FatContent] 3.6 [SaturatedFatContent] 1.7 [CholesterolContent] 10.8 [SodiumContent] 486.3 [CarbohydrateContent] 23.7 [FiberContent] 1.3 [SugarContent] 4.4 [ProteinContent] 16.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a microwave-safe bowl, cover and microwave onion on high for 2 minutes or until tender; drain. You could just caramelize the onions in a skillet on the stove top if you don't want to stink up the microwave. Add the macaroni, cheddar cheese and parsley. In a bowl mix the milk, cottage cheese, mustard, salt, and pepper. Mix until it is well combined and somewhat smooth. Stir into macaroni mixture. Pour into a 1 1/2 quart casserole coated with nonstick cooking spray. Bake, uncovered at 350°F for 20- 25 minutes or until lightly- browned. Burnt cheese bits are good. |
[Name] Nestle' Golden Brownies [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-18T09:46:00Z [Description] This recipe comes from the Nestle' Toll House Heritage Cookbook (1980) at the request of a Zaar member. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "2 1/2", "1/2", "3/4", "1 1/4", "1 1/4", "1", "3", "1"] [RecipeIngredientParts] ["unsifted flour", "baking powder", "salt", "butter", "sugar", "brown sugar", "vanilla", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 174.8 [FatContent] 7.4 [SaturatedFatContent] 4.4 [CholesterolContent] 28.6 [SodiumContent] 97.5 [CarbohydrateContent] 27.2 [FiberContent] 0.8 [SugarContent] 20.1 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 35 2-inch squares [RecipeInstructions] Preheat oven to 350 degrees F. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, beat butter, sugar, brown sugar, and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels. Spread evenly into a well-greased 15x10x1-inch baking pan. Bake 25 to 40 minutes. Cool; cut into 2-inch squares. |
[Name] Mandarin Chicken Salad [AuthorId] 11954 [AuthorName] Lorraine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-18T09:49:00Z [Description] Make and share this Mandarin Chicken Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/5/piczNU8LP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/5/picJzxJMe.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "Chinese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3 -4", "1", "1/2", "1/2", "4", "1 1/2", "1", "2", "2", "2", "1/4", "1/8", "1/4", "1"] [RecipeIngredientParts] ["chicken", "mandarin orange", "low sodium soy sauce", "brown sugar", "yellow mustard", "ground ginger", "garlic powder", "sesame seeds"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 366.2 [FatContent] 32.8 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 357.0 [CarbohydrateContent] 15.5 [FiberContent] 3.5 [SugarContent] 6.0 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix dressing and toss with salad. Serve at once. |
[Name] Dad's Wonderful Sausage Turkey Stuffing [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-18T09:50:00Z [Description] Everyone loved to come to our house for Thanksgiving because my Dad made the best stuffing! There was never any left over.This will stuff a 16 - 20 lb. turkey, plus some! [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "4", "1", "1/4", "8", NA, NA, "4 -5"] [RecipeIngredientParts] ["sausage", "onion", "celery", "poultry seasoning", "butter", "chicken livers", "water"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 185.0 [FatContent] 15.7 [SaturatedFatContent] 6.4 [CholesterolContent] 97.3 [SodiumContent] 405.4 [CarbohydrateContent] 2.7 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 8.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In large pan (dutch oven] brown sausage, scrambling while browning until sausage is in small pieces. Do not drain! Add onion, celery, butter, poultry seasoning, chicken livers, giblets, turkey neck bone, and water. Bring to a boil, then cover and simmer for 90 minutes. Remove livers, giblets, and neck bone. Discard neck bone, chop livers and giblets into small pieces and return to stock. Put Croutettes into large bowl. Add stock with meat and vegetables until all croutons are well moistened. You will use most if not all of the stock, as you want the croutettes to be very moist. Stuff turkey, and put remainder of stuffing into 2 quart casserole dish. Bake as directed for turkey, casserole will need 40 minutes at 350 F degrees. |
[Name] Banana Split Cake [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-02-18T18:08:00Z [Description] Yum, yum--this is a very good, very easy dessert to fix--worthy enough to take to potlucks and come home with an empty pan. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 -2", "2", "2", "5", "1", "1", "1"] [RecipeIngredientParts] ["graham crackers", "oleo", "eggs", "powdered sugar", "bananas", "crushed pineapple", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 478.8 [FatContent] 28.2 [SaturatedFatContent] 8.3 [CholesterolContent] 35.2 [SodiumContent] 355.8 [CarbohydrateContent] 55.3 [FiberContent] 3.0 [SugarContent] 40.4 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Put these ingredients in layers:", "1st Layer: Crush crackers and mix with 1 stick melted oleo; spread in 9x13-inch pan.", "2nd layer: Cook to a custard, 1 stick oleo, 2 eggs and 2 cups powdered sugar.", "3rd layer: 5 bananas sliced lengthwise.", "4th layer: Drained pineapple.", "5th layer: Cool Whip.", "6th layer: Crushed nuts.", "Put in refrigerator and cool.", "NOTE: You may also use other fruits such as a can of cherry pie filling, sliced sweetened strawberries, hot fudge or chocolate--but end with Cool Whip and then nuts." ] |
[Name] Parmesan Sage Pork Chops [AuthorId] 28455 [AuthorName] Donna [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2002-02-18T18:08:00Z [Description] This is so delicious! My mother-in-law made it for us and I have made it ever since. It came from a magazine--I don't know what one but this is amazingly good! This makes a lot of crumbs. I froze mine in a ziplock and also used it on chicken. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/KMi9D9ubTda6jWOICKTp_0S9A9467.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/gVRIi5K4SASUahYISsnu_0S9A9456.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/aw3ISJmSvKjdCV71RegJ_0S9A9462.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/1TWj1DYCSgOGUlSz0y2W_15122999834.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/1qgUpw6FRZeCXNe2TZHu_0S9A9458.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/01492038433.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/01473464005.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/pici66O20.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/01484956733.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/01468496220.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/vUnjmuBwSogglezljBZs-1463160_659528247412058_905200905_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/picKP8naC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/picvuTWeL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/pickwGtsk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/picqNuQZ7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/piciVQ0bM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/picFGtbd9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/picW0eBEG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/picmZ1Fuw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/picDwuy5q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/piciRs1o0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/8/20048.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "2", "1/4", NA, "4", "1/8 - 1/4", "2"] [RecipeIngredientParts] ["parmesan cheese", "dried rubbed sage", "lemon rind", "eggs", "flour", "butter", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 173.0 [Calories] 782.6 [FatContent] 42.3 [SaturatedFatContent] 16.2 [CholesterolContent] 267.6 [SodiumContent] 874.7 [CarbohydrateContent] 36.7 [FiberContent] 2.3 [SugarContent] 2.9 [ProteinContent] 60.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 425F degrees. Mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon peel. Then, on a plate put flour seasoned with salt and pepper; coat chops with flour. Dip in egg. Then dip in bread crumb mixture. Melt butter and olive oil in a oven-proof skillet. Brown chops until golden. Transfer to oven and bake until meat thermometer says 150 degrees, about 20 minutes. |
[Name] Rotel Tomatoes - Homemade Copycat [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-18T18:08:00Z [Description] Make your own Rotel Tomatoes to suit your taste. You can make it hot or mild. Source: Now Your Cookin' [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/04/9/picNKfT7K.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "12", "1"] [RecipeIngredientParts] ["tomatoes", "hot chili peppers", "salt"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 243.1 [FatContent] 2.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 2384.5 [CarbohydrateContent] 52.9 [FiberContent] 17.7 [SugarContent] 35.3 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 1 Quart [RecipeInstructions] Place in 4 quart saucepan, and simmer until reduced to 1 quart. (Measure 1 quart water into saucepan in advance, and mark on outside of pan, to help you judge]. The cans at the grocers are 10oz in size, so freeze in 1 cup portions. This way you can adjust the hot peppers to suit yourself, and making small batches is so easy! Remember, freezing makes the peppers hotter. |
[Name] Pressure Cooker Lamb Stew [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Pressure Cooker Lamb Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lamb/Sheep", "Meat", "Weeknight", "Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "2", "14", "2", "1", "1", "2", NA, NA, "1", "1", "1/3"] [RecipeIngredientParts] ["olive oil", "onions", "garlic", "red wine vinegar", "lamb shoulder", "tomatoes", "tomato paste", "dried basil", "dried oregano", "bay leaves", "salt", "ground black pepper", "red bell pepper", "green bell pepper", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 706.6 [FatContent] 52.7 [SaturatedFatContent] 21.7 [CholesterolContent] 163.7 [SodiumContent] 216.8 [CarbohydrateContent] 16.2 [FiberContent] 4.4 [SugarContent] 8.7 [ProteinContent] 40.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In pressure cooker, heat oil. Sauté onions and garlic until onions are soft, about 2 minutes. Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom. Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste. Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes. Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method. Remove lid, tilting it away from you to allow any excess steam to escape. If the lamb is not fork tender, return to high pressure for 5 minutes more. Remove bay leaves; stir in the red and green peppers. Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes. Stir in the parsley and adjust seasonings before serving. Serve over wide noodles. |
[Name] Zucchini/Yellow Squash Stir Fry [AuthorId] 28671 [AuthorName] Recipewrestler [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-02-18T18:08:00Z [Description] A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/05/1/picGlEcgS.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "3", NA] [RecipeIngredientParts] ["zucchini", "yellow onion", "margarine", "water"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 80.9 [FatContent] 3.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 48.1 [CarbohydrateContent] 12.2 [FiberContent] 3.9 [SugarContent] 3.6 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Rinse zucchini and squash.", "Cut into thin slices, discarding stems and bottoms.", "Slice onion into thin rings.", "Spray a wok or large, covered frying pan with cooking spray.", "Melt butter in pan over medium-high heat.", "Add zucchini, squash and onion.", "Stir-fry for several minutes, until tender-crisp.", "Season with salt and pepper, to taste.", "Add 3 T water and cover.", "Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft]." ] |
[Name] Easy Peach Cake [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Easy Peach Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1/4", "1", "1/2 - 1", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "eggs", "baking soda", "salt", "vanilla", "oleo", "Milnot Condensed Milk", "coconut"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 265.2 [FatContent] 5.6 [SaturatedFatContent] 4.4 [CholesterolContent] 31.0 [SodiumContent] 273.5 [CarbohydrateContent] 51.1 [FiberContent] 1.7 [SugarContent] 34.0 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all cake ingredients together and pour into a greased & floured 9x13-inch pan. Bake 20 to 25 minutes at 350 degrees. While baking, make icing. Cook icing ingredients until thick & pour over cake while HOT. |
[Name] Tex-Mex Enchiladas [AuthorId] 28348 [AuthorName] Geneva Handleman [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-02-18T18:08:00Z [Description] I got this from a neighbor when I lived in Texas. We added more chili and more cheese as these are our favorite part of the recipe! [Images] character(0) [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "High Protein", "High In...", "Spicy", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA, "2", NA, NA, "4"] [RecipeIngredientParts] ["soft taco-size flour tortillas", "ground beef", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.3 [FatContent] 27.0 [SaturatedFatContent] 12.8 [CholesterolContent] 90.6 [SodiumContent] 687.3 [CarbohydrateContent] 19.2 [FiberContent] 0.9 [SugarContent] 0.6 [ProteinContent] 28.2 [RecipeServings] nan [RecipeYield] 10 large enchiladas [RecipeInstructions] Add both cans of refried beans and the small jar of Picante sauce to the browned, drained ground beef. Stir well and simmer for 5-10 minutes or until hot. The mixture will be thick. While this is simmering, warm your chili either by microwave or stovetop. Spoon a large serving spoonful of mixture into the center of a tortilla and wrap it like a burrito. Place the tortilla in a 13 x 9 pan (you will need two pans]. Repeat until you are out of either tortillas or mixture. You can stick a toothpick in the wrapped tortilla to hold it in place. I can usually get 5 to a pan. Once you have all of the tortillas in the pan, pour the chili over the top, covering as much of the tortillas as possible. Spread the cheese over the chili. Bake in 350 degree oven until cheese melts and begins to bubble. |
[Name] Chicken Spaghetti [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Chicken Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Spaghetti", "Poultry", "Meat", "Very Low Carbs", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2 -3", NA, "1", "1", NA, NA] [RecipeIngredientParts] ["chicken", "onion", "celery", "spaghetti", "Velveeta cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 201.2 [FatContent] 13.5 [SaturatedFatContent] 3.8 [CholesterolContent] 59.5 [SodiumContent] 322.5 [CarbohydrateContent] 4.0 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 15.2 [RecipeServings] 12.0 [RecipeYield] 12 bowls [RecipeInstructions] Boil chicken with onion, celery, salt and pepper until chicken is done. Take chicken out of broth and remove from bone, while spaghetti is cooking in broth until done. Put deboned chicken back in with spaghetti and broth. Add cans of cream of chicken and cream of mushroom soup. Add Velveeta cheese to taste. Serve hot. |
[Name] Spinach & Ham Quiche [AuthorId] 26512 [AuthorName] Denise [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Spinach & Ham Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "2", "2", "1/2", "1/4", "1", "1 1/2", "2", "3/4"] [RecipeIngredientParts] ["eggs", "heavy whipping cream", "Tabasco sauce", "tarragon", "bouillon", "fresh spinach", "swiss cheese", "parmesan cheese", "ham"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 588.9 [FatContent] 48.9 [SaturatedFatContent] 27.1 [CholesterolContent] 268.1 [SodiumContent] 545.5 [CarbohydrateContent] 18.7 [FiberContent] 1.0 [SugarContent] 1.7 [ProteinContent] 19.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl combine eggs, whipping cream, Tabasco, tarragon& chicken base. Whip until smooth. Arrange the pie shell in a 9 inch pie pan. Add the grated swiss cheese, spinach, ham and parmesan cheese. Pour the egg mixture over all and bake at 350 for 40-45 minutes. |
[Name] Peanut Butter-Banana Blast [AuthorId] 27395 [AuthorName] Manda [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-18T18:08:00Z [Description] This frosty drink is sooo good in the summertime. It also makes the perfect breakfast when you're short on time because it has fruit, protein, dairy...very healthy, and does a great job of keeping your tummy happy until lunch rolls around. Kids also love this. Recipe can easily be halved or doubled. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/05/6/pick71cIR.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Fruit", "Low Protein", "Low Cholesterol", "Kid Friendly", "Summer", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1 1/4", "1", "3", "1/4"] [RecipeIngredientParts] ["bananas", "milk", "peanut butter", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 224.1 [FatContent] 9.0 [SaturatedFatContent] 3.1 [CholesterolContent] 10.7 [SodiumContent] 98.7 [CarbohydrateContent] 32.9 [FiberContent] 2.2 [SugarContent] 21.7 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut bananas into chunks. Combine all ingredients in blender and puree until smooth and creamy. Serve in chilled glasses with straws. |
[Name] Chicken and Wild Rice Casserole [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Chicken and Wild Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "1/2", "3", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["chicken breasts", "wild rice", "French style green bean", "butter", "onion", "flour", "milk", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 710.8 [FatContent] 24.1 [SaturatedFatContent] 12.2 [CholesterolContent] 61.2 [SodiumContent] 337.2 [CarbohydrateContent] 101.2 [FiberContent] 8.7 [SugarContent] 5.3 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In a buttered casserole dish, combine chicken, cooked rice and beans. In a saucepan melt butter over medium high heat. Stir in onions and cook for one minute. Stir in flour and cook for 1 minute. Whisk in chicken stock and bring to a simmer. Whisk in cream or milk and return to a simmer. When the sauce has thickened pour over the mixture in casserole dish. Sprinkle with parmesan and almonds and bake for 30 minutes. |
[Name] Vegetarian Chilled Yellow Tomato Soup With Avocado [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Vegetarian Chilled Yellow Tomato Soup With Avocado recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3 1/2", NA, NA, "1", "1/4", "2", "1", "1/3", "1/3", "2"] [RecipeIngredientParts] ["olive oil", "onions", "yellow tomatoes", "salt", "black pepper", "avocado", "fresh cilantro", "fresh lime juice", "shallot", "tomatoes", "yellow pear tomato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.4 [FatContent] 8.1 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 67.8 [CarbohydrateContent] 17.8 [FiberContent] 5.2 [SugarContent] 3.2 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, heat 1 tablespoon oil over medium heat. Add onions and cook, covered, stirring occasionally until translucent, 4 to 5 minutes. Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20 minutes. In a blender or food processor, puree tomato mixture in 2 batches. Press through a fine sieve into a large bowl, discarding skins and seeds. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours or overnight. Just before serving, peel and pit avocado. In a small bowl, mash avocado, chopped cilantro, lime juice and shallot into a coarse puree. Season with salt and pepper. In another small bowl, toss red tomato, yellow pear tomatoes and tomatillos with remaining 1 teaspoon oil. To serve, ladle soup into 6 chilled soup plates. Place a scoop of avocado puree in the center and surround with some of the tomato mixture. Garnish with slivered cilantro and a grinding of black pepper. |
[Name] Family Style Chicken & Rice Dinner (by Pillsbury Best-Ever Chicken, Sept. 1999) [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Family Style Chicken & Rice Dinner (by Pillsbury Best-Ever Chicken, Sept. 1999) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "2", "1", "3/4"] [RecipeIngredientParts] ["ground chicken", "onion", "water"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 455.2 [FatContent] 14.2 [SaturatedFatContent] 4.0 [CholesterolContent] 103.6 [SodiumContent] 731.2 [CarbohydrateContent] 53.1 [FiberContent] 3.5 [SugarContent] 2.8 [ProteinContent] 27.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Line a 9\" square baking pan with heavy duty foil and set aside. Combine chicken, onion& garlic pepper in medium skillet and cook over medium high heat until chicken is browned. Combine rice, vegetables, soup, water& chicken mixture in large bowl& mix well. Spoon mixture into foil lined pan. Cover pan tightly with additional foil and bake 30 minutes or until rice& veggies are tender. Let stand 5 minutes before serving. |
[Name] Chicken and Corn Soup [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Chicken and Corn 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/20/06/0/pici1tC0R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/06/0/picVdM63B.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Corn", "Vegetable", "Meat", "Low Protein", "Low Cholesterol", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "2", "3", "2", "1", "1"] [RecipeIngredientParts] ["chicken thighs", "water", "onion", "shallots", "soy sauce", "gingerroot", "egg"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 213.2 [FatContent] 8.8 [SaturatedFatContent] 2.5 [CholesterolContent] 86.0 [SodiumContent] 528.2 [CarbohydrateContent] 23.6 [FiberContent] 1.7 [SugarContent] 4.5 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chicken thighs in small pan, add water and sliced onion, cover, simmer until chicken is cooked, approx 20 minutes. Reserve 3 cups of the strained chicken stock. Remove meat from the bones, discard skin; chop meat into small pieces. Combine in pan the corn, reserved chicken stock, chicken meat, stock powder, shallots, soy sauce and the gingeroot. Bring to boil stirring constantly, reduce heat,simmer 3 minutes. Remove from heat, whisk in lightly beaten egg. |
[Name] Banana Pudding [AuthorId] 31503 [AuthorName] Sandra bollinger [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-18T18:08:00Z [Description] This recipe has been in the family for years. I am not sure where it came from. I love it because it is quick, easy and doesn't last long around my house. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1"] [RecipeIngredientParts] ["fat-free instant vanilla pudding mix", "banana cream instant pudding", "low-fat milk", "skim milk", "fat-free cool whip", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 794.2 [FatContent] 25.4 [SaturatedFatContent] 6.8 [CholesterolContent] 85.5 [SodiumContent] 687.0 [CarbohydrateContent] 136.6 [FiberContent] 4.6 [SugarContent] 72.3 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large mixing bowl combine pudding mix, milk and condensed milk. When pudding is thoroughly mixed add cool whip. Mix until cool whip is completely blended in. Add 3 sliced bananas and mix. Crush 1 cup of vanilla wafer and add to pudding. Use vanilla wafers to line a serving bowl. Alternate layers of wafers and vanilla pudding, ending with the pudding. If you have a few wafers left over, use some to decorate the top of the pudding. |
[Name] Fish and Spinach Chowder [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Fish and Spinach Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "2", "3", "1/2", "1/4", "1/4", "3", "1", "1"] [RecipeIngredientParts] ["water", "onion", "potato", "frozen chopped spinach", "margarine", "all-purpose flour", "salt", "pepper", "ground nutmeg", "skim milk", "Worcestershire sauce", "red snapper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.6 [FatContent] 8.4 [SaturatedFatContent] 1.9 [CholesterolContent] 45.8 [SodiumContent] 637.8 [CarbohydrateContent] 29.0 [FiberContent] 3.7 [SugarContent] 1.9 [ProteinContent] 35.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat water, onion, potato and frozen spinach to boiling in Dutch oven; reduce heat. Cover and simmer 5 minutes; break up spinach. Cover and simmer about 5 minutes longer or until potato is crisp-tender; drain. Reserve vegetables. Heat margarine in Dutch oven over medium heat. Stir in flour, salt, pepper and nutmeg; remove from heat. Stir in milk and Worcestershire sauce. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in fish and vegetables. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until fish flakes easily with fork. Serve with freshly ground pepper and lemon wedges if desired. |
[Name] Vegetarian, Low-Fat Lentil & Escarole Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Vegetarian, Low-Fat Lentil & Escarole Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1/2", NA, NA, "1", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "celery rib", "carrot", "garlic", "tomatoes", "lentils", "salt", "black pepper", "escarole", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.8 [FatContent] 4.3 [SaturatedFatContent] 2.3 [CholesterolContent] 11.0 [SodiumContent] 244.8 [CarbohydrateContent] 24.3 [FiberContent] 10.6 [SugarContent] 5.9 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot, heat oil over medium heat. Add onions, celery and carrots. Cook, stirring frequently, until the vegetables are soft, 8 to 10 minutes. Stir in garlic and cook for 1 minute. Add tomatoes, reduce the heat to low and cook, stirring often, for 5 minutes longer. Add lentils and 6 cups cold water to the pot. Bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes. Season with salt and pepper. Meanwhile, wash escarole leaves, stack and cut crosswise into 1/2-inch-wide strips. When the lentils are tender, stir in the escarole. Return the soup to a simmer; cook until the escarole is tender, about 10 minutes. Ladle into bowls, sprinkle with cheese and serve. |
[Name] Vegetarian Lentil Stew [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Vegetarian Lentil 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/20/06/4/picTdfcxV.jpg" [RecipeCategory] Stew [Keywords] ["Lentil", "Beans", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "2", "1", "1/4", "1/2", "1/2", "1/4", "1/4", "8", "1"] [RecipeIngredientParts] ["onion", "garlic", "water", "potatoes", "dried lentils", "fresh parsley", "ground cumin", "salt", "pepper", "ground mace", "fresh mushrooms", "whole tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 213.3 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 212.9 [CarbohydrateContent] 38.1 [FiberContent] 13.5 [SugarContent] 6.6 [ProteinContent] 12.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in Dutch oven over medium-high heat. Saute onions and garlic in oil. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender. |
[Name] Curried Eggplant (Aubergine) Strudel [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-18T18:08:00Z [Description] Make and share this Curried Eggplant (Aubergine) Strudel recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "1", "1", "1", "2", "1/4", "1/4", "1/2", "1", "3/4", "1"] [RecipeIngredientParts] ["eggplant", "salt", "onion", "olive oil", "garlic clove", "curry powder", "ground cumin", "chili powder", "canned tomato", "sugar", "powdered saffron", "vinegar", "roasted peanuts", "phyllo dough", "unsalted butter", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 639.9 [FatContent] 48.1 [SaturatedFatContent] 24.6 [CholesterolContent] 95.5 [SodiumContent] 598.0 [CarbohydrateContent] 45.5 [FiberContent] 5.5 [SugarContent] 8.6 [ProteinContent] 10.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Toss the eggplant with the salt and set aside for 30 minutes. Wrap in a towel and squeeze out any excess moisture. Set aside. In a skillet, saute the onion in the olive oil over medium heat until soft, about 2 minutes. Add the garlic, curry powder, cumin and chili powder, and cook 2 more minutes. Add the reserved eggplant, tomatoes and sugar. Mix the saffron into the vinegar and add to mixture. Simmer for 15 minutes, until the eggplant is soft. Add a bit of water if the mixture should become too dry. Add the peanuts and cool completely. Preheat the oven to 400 degrees. Place a sheet of phyllo on a clean work surface and drizzle lightly with clarified butter. Layer five more sheets, drizzling a bit more butter atop each layer. Brush the top layer with butter. Place a quarter of the filling over the sheets, mounding more of it along one of the longer sides. Roll the sheets up jelly roll-style, starting at the edge with the mounded filling. Place seam-side down on a greased sheet pan and brush with more clarified butter. Make three more strudels using the rest of the phyllo and the remaining filling and butter. On sheet pans, bake in the preheated oven until golden brown, about 25 to 30 minutes, moving the pans front to back and top to bottom halfway through. Let rest for 10 minutes before serving. Cut the strudel in 1-inch-thick slices and top with yogurt. |
[Name] Pressure Cooker Hearty Turkey-Vegetable Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-18T18:09:00Z [Description] Make and share this Pressure Cooker Hearty Turkey-Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Healthy", "Pressure Cooker", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1", "1 1/2", "2", "3/4", "2", "8", "1", "1/2", "2", "1/2", "2", "10", "1 1/2", "1/2", NA] [RecipeIngredientParts] ["olive oil", "garlic", "tomatoes", "potatoes", "carrots", "celery", "white mushrooms", "dried thyme", "dried rosemary", "bay leaves", "salt", "green peas", "frozen green peas", "fresh corn", "frozen corn", "parsley", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 306.6 [FatContent] 6.0 [SaturatedFatContent] 1.3 [CholesterolContent] 24.9 [SodiumContent] 277.6 [CarbohydrateContent] 50.6 [FiberContent] 10.5 [SugarContent] 13.8 [ProteinContent] 16.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In pressure cooker, heat oil; sauté garlic 10 seconds. Add tomatoes, potatoes, carrots, onions, celery, mushrooms, thyme, rosemary, bay leaves and salt. Stand the 2 drumsticks, meaty side down, in the soup. Lock cooker lid in place and, over high heat, bring to high pressure. Adjust heat to maintain pressure and cook 12 minutes. Let the pressure drop naturally, or reduce pressure with a quick-release method. Remove lid, tilting it away from you to allow excess steam to escape. Remove drumsticks from soup; cut meat from bone. Cut the meat into 1-inch chunks; return it to the pot. Discard the bone, or reserve it for stock. Stir in the peas, corn and parsley; boil over medium heat until cooked, about 3 to 5 minutes. Add salt and pepper to taste. |
[Name] Grilled Pink Grapefruit [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-18T18:09:00Z [Description] Make and share this Grilled Pink Grapefruit 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/20/06/7/picSsOd57.jpg" [RecipeCategory] Breakfast [Keywords] ["Citrus", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", NA] [RecipeIngredientParts] ["pink grapefruit", "honey", "ground allspice", "mint sprig"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 115.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 30.5 [FiberContent] 2.0 [SugarContent] 25.7 [ProteinContent] 1.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the grill. Peel the grapefruit and remove the pith. Cut in to quarters. Place the quarters in a ovenproof shallow dish. Mix together the honey and allspice and spoon over the grapefruit quarters. Cook under the grill for 5 minutes. Serve garnished with mint, if desired. |
[Name] Homemade Veggie Bread-Slice 'Pizzas' [AuthorId] 12657 [AuthorName] Anu_N [CookTime] PT8M [PrepTime] PT7M [TotalTime] PT15M [DatePublished] 2002-02-18T18:10:00Z [Description] My best friend's no-brainer recipe! Try these fantastic bread-slice 'pizzas' for a quick and easy lunch or dinner when you're just too tired to whip up anything elaborate. This combination of tomatoes, onions, bell peppers over a salsa-bread base makes 2 satisfying servings. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1", "1", "3", "1/2", NA] [RecipeIngredientParts] ["salsa", "tomatoes", "onion", "green bell pepper", "fresh corn kernels", "frozen corn kernels", "cheddar cheese", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 132.2 [FatContent] 4.5 [SaturatedFatContent] 2.3 [CholesterolContent] 9.9 [SodiumContent] 338.4 [CarbohydrateContent] 18.9 [FiberContent] 3.2 [SugarContent] 4.2 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 6 bread slice pizzas [RecipeInstructions] In a bowl, mix together the chopped tomatoes, onion and bell pepper. Lay out the bread slices on a platter and spread about 2 heaped teaspoons of salsa evenly on one side of each slice. Top the slices with a sprinking of oregano (about 1/2 teaspoon each]. Spoon the veggie mixture over each slice of bread and ensure that the base of the bread is evenly covered, but not overloaded. Top with 1/2 tablespoon of blanched corn over each slice, followed by an even (and generous!] sprinkling of grated cheese. Toast the bread-pizzas on the grilling rack of a preheated oven (300 degrees Celcius] for 5-8 minutes or until the bottoms of the bread slices are lightly browned. Serve/eat hot; enjoy! |
[Name] Worth a Million Dollars Pie [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2002-02-18T18:11:00Z [Description] Make and share this Worth a Million Dollars Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "lemon juice", "crushed pineapple", "pecans", "Cool Whip", "maraschino cherries", "graham cracker pie crust"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 626.0 [FatContent] 36.0 [SaturatedFatContent] 17.8 [CholesterolContent] 16.9 [SodiumContent] 195.9 [CarbohydrateContent] 72.5 [FiberContent] 3.5 [SugarContent] 59.0 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Put into cooked pie shell. Let set 3 hours in refrigerator before serving. Riffraff, You are right--I did a shoddy job on this recipe. I am so sorry you had problems. Hope this takes care of it for you. Darlene. |
[Name] Hingle Pot Pie [AuthorId] 31368 [AuthorName] Alvin Towriss [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2002-02-18T18:13:00Z [Description] Make and share this Hingle Pot Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Stew", "One Dish Meal", "Chicken", "Poultry", "Meat", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "12", "2", "2", "2", "2", "1/2", "2", NA] [RecipeIngredientParts] ["chicken", "potatoes", "carrots", "peas", "parsley", "butter", "flour", "salt", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 829.4 [FatContent] 26.5 [SaturatedFatContent] 9.6 [CholesterolContent] 193.3 [SodiumContent] 575.5 [CarbohydrateContent] 107.1 [FiberContent] 14.4 [SugarContent] 13.6 [ProteinContent] 40.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook chicken until tender with enough salted water to cover well throughout the cooking. While the chicken is cooking prepare the noodles. Blend the butter with the flower. add the salt and the eggs, and just enough tablespoons of milk to make a very stiff dough, like pie pastry. Roll out as thinly as possible on a floured board and let stand for at least half an hour. Cut into 1 1/2-inch squares with a knife then. When the chicken is tender put a layer of the potatoes into the bottom of a large kettle, then a layer of the noodle-dumplings. Then one of the carrots and peas; sprinkle with salt, pepper and parsley; then a layer of chicken, then repeat until all the vegetables and chicken have been put in--the top layer to be noodles. Pour the boiling chicken broth over all. Cover tightly and don't uncover for 20 minutes while the pot pie simmers. Pour it all into a beautiful bowl and it will be fit for serving a queen--but what queen would ever be lucky enough to get this humble Old Mennonite dish? |
[Name] Caramel Cereal Crisps [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-19T08:25:00Z [Description] Did your child bring home the snack bucket from school today? The kids well enjoy this bar. I think you could also add some melted chocolate chips to the top. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Low Protein", "Kid Friendly", "Potluck", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1/8", "3 1/2"] [RecipeIngredientParts] ["butter", "light corn syrup", "dark brown sugar", "water", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 83.9 [FatContent] 2.4 [SaturatedFatContent] 1.5 [CholesterolContent] 6.1 [SodiumContent] 82.4 [CarbohydrateContent] 15.7 [FiberContent] 0.0 [SugarContent] 11.3 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 20 Cereal crisps [RecipeInstructions] In a large heavy pan melt butter and add corn syrup over low heat. Add sugar, water and salt. Cook until mixture comes to a full boil, stirring occasionally. Boil 3 minutes or to a firm ball stage. While still over low heat add all of the cereal; stir until evenly coated. Spread mixture in a buttered 9x13-inch pan. If needed slip a sandwich bag over your hand and finish spreading. Cut in pieces right away. When cool, remove from pan. |
[Name] Stroganoff [AuthorId] 20497 [AuthorName] Kim Weimer [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-19T08:25:00Z [Description] i make this from scratch for my family and they just love it. It doesn't take long and is fairly easy to do. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "1", "2", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["mushrooms", "onion", "olive oil", "margarine", "beef", "flour", "Worcestershire sauce", "milk", "sour cream", "nutmeg", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 676.0 [FatContent] 65.9 [SaturatedFatContent] 27.1 [CholesterolContent] 94.4 [SodiumContent] 235.0 [CarbohydrateContent] 12.4 [FiberContent] 1.0 [SugarContent] 4.5 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook Pasta according to package.", "In a deep skillet.", "Saute Onions and Mushrooms until tender.", "Remove from pan and set aside.", "Saute the beef until brown and add to the Mushroom mixture.", "Next, add the flour to the juices in the pan and mix until blended well.", "Then gradually add in the Milk and Worchestershire sauce.", "Add back in the Mushroom Mixture and let simmer on low heat for about ten minutes.", "Add in the sour cream and stir until blended and heated through.", "Serve over the pasta." ] |
[Name] Greek Lamb Pie [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-19T08:25:00Z [Description] Make and share this Greek Lamb Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/07/3/pichcNTA1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/07/3/picDjOYvs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/07/3/pic4S3HcN.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Greek", "European", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "1", "2", "1", "12", "1", "1", NA] [RecipeIngredientParts] ["lean ground lamb", "onion", "garlic clove", "tomatoes", "of fresh mint", "ground nutmeg", "fresh spinach leaves", "phyllo pastry", "sesame seeds"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 1126.9 [FatContent] 42.8 [SaturatedFatContent] 15.6 [CholesterolContent] 83.0 [SodiumContent] 1348.8 [CarbohydrateContent] 142.2 [FiberContent] 8.6 [SugarContent] 4.8 [ProteinContent] 40.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat your oven to 400°F. Lightly grease a 8 1/2 in springform pan. Fry the mince and onion in a dry nonstick pan until golden. Add the garlic, tomatoes, mint, nutmeg and seasoning. Bring to the boil, and simmer, stirring occasionally until most of the liquid has evaporated. Wash the spinach and remove any tough stalks, then cook the leaves in only the water clinging to them for about 2 minutes. Drain the leaves well and then mix through the meat mixture. I sometimes add 1/4 lb of crumbled feta at this stage. Lightly brush each sheet of phyllo pastry with oil and lay in overlapping layers in the tin, leaving enough over hanging to wrap over the top. Spoon the meat and spinach mix in then wrap the pastry over to enclose. Scrunch up any remaining pastry into balls, and place over the top of the pie. Sprinkle with the sesame seeds and then bake for about 25-30 minutes or until golden. I like to let this cool a little, and serve it with a green salad. |
[Name] Italian Nachos [AuthorId] 3288 [AuthorName] TishT [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-19T08:25:00Z [Description] Make and share this Italian Nachos recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", NA, "2"] [RecipeIngredientParts] ["kosher salt", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2092.2 [FatContent] 179.5 [SaturatedFatContent] 29.3 [CholesterolContent] 45.5 [SodiumContent] 621.4 [CarbohydrateContent] 95.2 [FiberContent] 5.3 [SugarContent] 9.3 [ProteinContent] 28.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the lasagne noodles into large trangular\"chip\" shapes. Pour the pasta sauce into a small saucepan and set over low heat to warm while you make the nachos Heat the oil in a large frying pan over medium high heat. Fry the pasta chips in batches without crowding until crisp and golden, 2-3 minutes. Remove the chips from the oil with a slotted spoon and drain on paper towels. Sprinkle the hot chips with the Italian seasoning and coarse salt to taste. On a platter, layer the chips with the shredded mozzarella cheese. Heat in oven or microwave until the cheese is melted and bubbly Serve the nachos immediately, with the warm pasta sauce for dipping. |
[Name] Chocolate Chip Cookie Turtle [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-02-19T08:25:00Z [Description] Make and share this Chocolate Chip Cookie Turtle recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "Weeknight", "Microwave", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", NA, NA, NA] [RecipeIngredientParts] ["unsalted peanuts", "salted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 78.1 [FatContent] 4.5 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 57.8 [CarbohydrateContent] 9.3 [FiberContent] 0.5 [SugarContent] 0.0 [ProteinContent] 0.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Set peanuts aside in bowl.", "Melt caramel down.", "Melt chocolate.", "ASSEMBLY-----------.", "Take cookie.", "Dip really good into semi cooled down caramel, so you'll get more caramel on cookie and peanuts will stick better.", "Dip directly into peanuts.", "Cool cookies until caramel and peanuts are set.", "Dip cookies in that tasty melted Hersheys Chocolate.", "NOTE: Make sure you place cookies on a piece of waxed or parchment paper so the contents do not stick to your pans.", "ALSO: If you are going to melt the caramel and or chocolate in microwave you must make sure to not burn both of them." ] |
[Name] Linda McCartney's Magical Mystery Tacos [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-19T08:25:00Z [Description] I was first attracted to this recipe because I'm a big Beatles fan, and secondly because it's a good vegan recipe. Pretty easy to make, and delicious! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "Vegetable", "Mexican", "Vegan", "Low Cholesterol", "Kosher", "Spicy", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1/2", "1", "1/4", "1/4", "1", "6", "1"] [RecipeIngredientParts] ["onion", "garlic", "bell pepper", "firm tofu", "chili powder", "ground cumin", "dried oregano", "soy sauce", "corn tortillas", "tomato sauce"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 121.6 [FatContent] 4.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 405.5 [CarbohydrateContent] 16.1 [FiberContent] 3.3 [SugarContent] 2.9 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Saute the onion, garlic and bell pepper in oil for 2 to 3 minutes.", "Add tofu, chili powder, cumin, oregano and soy sauce.", "Cook for 3 minutes.", "Add tomato sauce and simmer over low heat until mixture is fairly dry.", "Heat tortillas in a heavy, ungreased skillet, turning each from side to side until soft and pliable (omit this step if using taco shells].", "Place a small amount of the tofu mixture in the center, fold the tortillas in half, and remove from heat.", "Garnish with chopped lettuce, onions, tomatoes, salsa and avocado." ] |
[Name] Rustic Orange Cake [AuthorId] 11498 [AuthorName] uluru [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-19T08:25:00Z [Description] This is an "old fashioned orange cake" I have my dear Mother's recipe book(hand written) it is 70 years old! I think these recipes were exchanged with her sisters who were all from Polish decent) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "250", "250", "6", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["oranges", "sugar", "eggs", "baking powder", "confectioners' sugar", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 395.3 [FatContent] 16.1 [SaturatedFatContent] 2.1 [CholesterolContent] 127.9 [SodiumContent] 78.9 [CarbohydrateContent] 57.4 [FiberContent] 3.6 [SugarContent] 52.5 [ProteinContent] 9.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Boil 2 oranges for 2 hours (this can be done the day before]. Chop the oranges into small pieces taking out any pits. Put these into a food processor. Add eggs and beat. Then add ground almonds. Then sugar. And Baking Powder. Beat all these together in food processor. When mixed (keep an eye on the mix as it is a pretty full bowl] and stir occasionally to make sure it is all mixed. Oil a 9 inch (23 cms] spring form pan and pour the mixture in and bake in a 185-190c (about 350 degrees F] for 1 hour. check occasionally (depending on oven temperature as oven temps vary] and make sure the center is set. When cold make this icing and spread on cake. Icing-----------. Whisk all together over hot water till liquid. melts and is pourable. Serve as is or with whipped cream. |
[Name] German Sausage and Apple Pancakes [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-19T08:26:00Z [Description] Make and share this German Sausage and Apple Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Apple", "Fruit", "Meat", "German", "European", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "3", "1/2", "2", "1/2", "1/2", "1/4", "1 -2", "2", "2", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["pork sausage links", "eggs", "milk", "flour", "apple pie spice", "salt", "brown sugar", "cornstarch", "apple pie spice", "cider", "lemon juice", "cooking apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.5 [FatContent] 13.1 [SaturatedFatContent] 4.3 [CholesterolContent] 129.5 [SodiumContent] 321.9 [CarbohydrateContent] 20.2 [FiberContent] 1.4 [SugarContent] 8.8 [ProteinContent] 9.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. In an oven safe skillet cook pork sausages until done. Remove, slice thin and pour off all the fat except 1 or 2 T. Mix together the eggs, milk and oil Add flour, 1/2 t. apple pie spice, salt and sausages. (some folks put the sausages in the apple syrup] Pour into hot skillet and bake in the oven for 15 minutes. Poke with a fork and bake for another 5 minutes. You want your pancake golden brown. Sauce------------------. Combine brown sugar, cornstarch and the remaining apple pie spice in a medium saucepan. Heat over medium high and add cider or juice, lemon juice. Stir well and cook until thick and bubbly. Add the apples (and sausage if reserving for sauce] and cook for 5 minutes more. Cut pancakes, plate up and serve with sauce. |
[Name] Chocolate Lasagna [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT10M [PrepTime] PT12H [TotalTime] PT12H10M [DatePublished] 2002-02-19T08:26:00Z [Description] I've made this a few times and it a great dessert. Change the flavors of ice cream if you wish-I do. It is a bit of work, and I've included the chilling time with prep time. The original post came from Cookin'Mom. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "For Large Groups", "Freezer"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["shortening", "white chocolate chips", "shortening", "chocolate ice cream", "creamy peanut butter", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 726.5 [FatContent] 42.5 [SaturatedFatContent] 21.1 [CholesterolContent] 53.2 [SodiumContent] 226.4 [CarbohydrateContent] 83.6 [FiberContent] 4.5 [SugarContent] 72.6 [ProteinContent] 12.4 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] ["Line 2 rectangular pans, 13x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.", "Melt chocolate chips and the 2 T. shortening in a 1 quart saucepan over low heat, stirring frequently, until melted.", "Divide the melted chocolate evenly between the 2 pans and spread into thin, even layers.", "Freeze for 10 to 15 minutes.", "Remove the foil sheets of chocolate from the pan and return to the freezer.", "Prepare pans with foil again.", "Melt the white baking chips with the 2 T. shortening over low heat, stirring frequently, until melted.", "Divide melted mixture evenly between the 2 pans and freeze for 10 to 15 minutes.", "Remove the foil sheets from pan and return to freezer.", "Line 1 rectangular pan, 13x9x2 inches, with plastic wrap and set aside.", "Beat half of the ice cream with half of the peanut butter in a large bowl on medium speed until just mixed.", "Repeat with remaining ice cream and peanut butter in second bowl.", "Remove all chocolate layers from freezer and carefully peel foil from layers as it is used.", "Place 1 white chocolate layer in bottom of plastic wrap lined pan.", "Carefully spread on 1/3 of the ice cream mixture.", "Add 1 semisweet layer, spread with 1/3 of the ice cream mixture.", "Repeat, ending up with the last layer being the semisweet chocolate layer.", "Cover and freeze for at least 12 hours.", "Place pan upside down on a cookie sheet.", "Place hot towels on bottom of pan.", "When just warm you should be able to remove pan and plastic wrap.", "At this point you can top with whipping cream, mint leaves and cocoa powder to dust, or cut into 5 rows by 3 rows, and garnish with a dolop of whipped cream, mint leaves or chocolate leaves and a dusting of cocoa powder." ] |
[Name] Pearl's Sesame Noodles [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-19T08:26:00Z [Description] Pearl is the aunt of a friend, and this is auntie's recipe. I really liked it and thought others here would too! I liked it at room temperature, but you could serve it chilled. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/08/0/picO3RIVO.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Canadian", "Asian", "Kosher", "Potluck", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1 1/2", "1 1/2", "1/2", "3", "1", "2", NA, "1/2", "1"] [RecipeIngredientParts] ["spaghetti", "low sodium soy sauce", "sherry wine", "Chinese chili sauce", "tahini", "white sugar", "garlic", "fresh ginger", "green onions", "black pepper", "English cucumber", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 307.5 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 277.2 [CarbohydrateContent] 48.7 [FiberContent] 2.7 [SugarContent] 3.8 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare spaghetti according to package directions just until al dente stage; drain and rinse with cold water; drain well. Toss cooked noodles with sesame oil; set aside. To prepare sauce, whisk all sauce ingredients together. Pour over noodles and toss well. Grind pepper over to taste, then garnish with cucumber and coriander. |
[Name] Escabeche with Papaya [AuthorId] 13787 [AuthorName] Marites ladio [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2002-02-19T08:26:00Z [Description] Make and share this Escabeche with Papaya recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Papaya", "Potato", "Tropical Fruits", "Fruit", "Vegetable", "Filipino", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "4", "1 1/2", "3", "1 1/2", "4", "2", "2", NA] [RecipeIngredientParts] ["papayas", "onion", "garlic", "ginger", "vinegar", "water", "soy sauce", "flour", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 210.3 [FatContent] 6.8 [SaturatedFatContent] 2.6 [CholesterolContent] 6.1 [SodiumContent] 1926.6 [CarbohydrateContent] 35.0 [FiberContent] 3.2 [SugarContent] 20.6 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 4-6 serving [RecipeInstructions] Clean fish and sprinkle with salt. Let stand about 15 minutes and drain well. Fry in hot oil until brown and set aside. Saute garlic,ginger,onion and papaya until papaya is half cooked. Add salt and hot pepper and mixture of vinegar,water,sugar,soy sauce and flour. Cook until liquid thickens and the papaya becomes tender. Place fried fish on a platter and pour over it the gravy mixture. Garnish with sliced red-sweet pepper. |
[Name] Linda McCartney's Oh-bla-di Enchiladas [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-19T08:26:00Z [Description] Make and share this Linda McCartney's Oh-bla-di Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Soy/Tofu", "Beans", "Vegetable", "Mexican", "Vegan", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "2", "1", "1/2", "1/2", "2", "1", "1", "1/2", "1/4", "1/4", "1/4", "1/2", "2", "12"] [RecipeIngredientParts] ["tomato sauce", "water", "onion", "garlic", "chili powder", "ground cumin", "oregano", "cornstarch", "firm tofu", "onion", "chili powder", "cumin", "garlic powder", "black pepper", "spinach", "corn tortillas"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 214.1 [FatContent] 5.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 385.9 [CarbohydrateContent] 35.5 [FiberContent] 6.1 [SugarContent] 5.2 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. For the sauce, place all ingredients except the cornstarch mixture in a small saucepan. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add the cornstarch mixture. Cook, stirring, until thickened. While the sauce is simmering, prepare filling by combining tofu, onion, chili powder, cumin, garlic powder, pepper and picante sauce. Put a small layer of spinach down the center of each tortilla. Top with 3 to 4 heaping teaspoons of tofu mixture and roll up the tortillas. Line 13\" x 9\" baking dish with filled, rolled tortillas. Top with sauce and bake for 20-25 minutes or until bubbling. |
[Name] Pasta With Hot Tomato & Bacon Sauce [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-19T08:26:00Z [Description] Great change from regular pasta sauce. Fast to assemble--40 minutes to the plate. Kick it up by adding extra red pepper flakes if you like--I do! [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "2 1/2", "3", "1", "1", "1", "1", "1", "1/4", "1/4", "1 1/2", NA] [RecipeIngredientParts] ["bacon", "olive oil", "onions", "garlic cloves", "crushed tomatoes", "crushed tomatoes", "fresh basil", "sugar", "salt", "red pepper flakes", "fresh parsley", "pasta", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 741.7 [FatContent] 25.9 [SaturatedFatContent] 7.0 [CholesterolContent] 25.7 [SodiumContent] 1157.7 [CarbohydrateContent] 106.1 [FiberContent] 7.5 [SugarContent] 13.1 [ProteinContent] 21.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry bacon till crisp. Drain on paper towel. Pour all grease from pan except 1 tablespoon. Add olive oil and onions. Sauté till onions wilt, about 5 minutes. Stir in garlic, tomatoes, salt, sugar, basil and red pepper flakes. Crumble bacon in and add parsley. Simmer 30 minutes. Remove from heat. Cook pasta while sauce is simmering; drain well. Toss sauce and pasta together; serve. Pass cheese to garnish. |
[Name] Chocolate-Chambord Cheesecake [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-02-19T08:26:00Z [Description] An incredible cheesecake! Top this with not only chips, but crushed chocolate wafers, almonds, and the most heavenly chocolate you can find. I served this to my Dad on his birthday. He was a very happy man. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/08/4/20084.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/08/4/picjra0Jk.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Potluck", "Weeknight", "Oven", "Refrigerator", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "6", "1/4", "1", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "low fat cottage cheese", "fat free cream cheese", "Chambord raspberry liquor", "vanilla extract", "salt", "low-fat cream cheese", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 369.5 [FatContent] 17.8 [SaturatedFatContent] 7.4 [CholesterolContent] 50.5 [SodiumContent] 497.7 [CarbohydrateContent] 46.0 [FiberContent] 1.9 [SugarContent] 32.9 [ProteinContent] 9.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300-degrees. Place sugar and next 8 ingredients in food processor and process until smooth. Add egg; process until blended. Pour mixture into prepared pan, and sprinkle with minichips. Bake for 55 minutes, or until center barely moves when pan is touched. Turn oven off, leave door shut, and let cheesecake cool, about 3- 4 hours. Remove from oven, run knife around edges, and refrigerate at least 8 hours, covered. |
[Name] "Crabby" Cracker Spread [AuthorId] 27395 [AuthorName] Manda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-19T08:26:00Z [Description] I took this spread to a recent party, and it got rave reviews. Everyone loved it, and it's pretty simple to make. I recommend making it a few hours before serving so the flavors get to blend. I served with additional cocktail sauce on the side because as it gets eaten, the top layer of sauce tends to disappear. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Crab", "Cheese", "< 30 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "cream cheese", "onions", "lemon juice", "Worcestershire sauce", "mayonnaise", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 130.7 [FatContent] 10.8 [SaturatedFatContent] 6.1 [CholesterolContent] 38.9 [SodiumContent] 296.5 [CarbohydrateContent] 5.2 [FiberContent] 0.2 [SugarContent] 2.6 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mince crabmeat in food proccessor. Combine all other ingredients and mix well with electric mixer. Add crab and mix well to combine. May be formed into ball, if desired. To serve, pour cocktail sauce over top to cover, and serve with Wheat Thins or Triscuit crackers. |
[Name] Blueberry Bundt Cake [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-19T08:26:00Z [Description] Make and share this Blueberry Bundt Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/08/6/picALPEtZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/08/6/pictln3w8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/08/6/picnV2qpV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/08/6/picSI1RlZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/08/6/pics4vy3J.jpg" ] [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "< 60 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/3", "3", "1", "1", "1", "2"] [RecipeIngredientParts] ["eggs", "cream cheese", "instant vanilla pudding", "blueberries", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 5440.9 [FatContent] 227.4 [SaturatedFatContent] 67.6 [CholesterolContent] 818.4 [SodiumContent] 5781.4 [CarbohydrateContent] 811.4 [FiberContent] 16.2 [SugarContent] 602.3 [ProteinContent] 58.6 [RecipeServings] nan [RecipeYield] 1 Bundt Cake [RecipeInstructions] Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick]. Fold in blueberries; pour in Bundt cake pan. Bake at 350 degrees for 30 minutes or until done. Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot. |
[Name] Roasted Onions [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-19T08:26:00Z [Description] I pop these in the oven when I am roasting pork or beef. You can adjust cooking time to the oven temperature you are using. The smell of roasting onions is heavenly. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/08/7/piconFp27.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/08/7/pic8OWdbk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/08/7/picF2x8nw.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA] [RecipeIngredientParts] ["onions", "beef bouillon granules", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 44.0 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 10.3 [FiberContent] 1.9 [SugarContent] 4.7 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Slice across the stalk end to make a level surface. Sprinkle boullion granules to cover exposed area. Top with a thin slice of butter. Stand onions in a baking dish and bake 60 minutes. |
[Name] Acorn Squash With Apple Turkey Stuffing [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-19T08:26:00Z [Description] Make and share this Acorn Squash With Apple Turkey Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Apple", "Fruit", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1", "1/2", "1/2", "1/8"] [RecipeIngredientParts] ["acorn squash", "ground turkey", "mcintosh apple", "egg", "salt", "poultry seasoning", "mace"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 319.1 [FatContent] 11.3 [SaturatedFatContent] 3.1 [CholesterolContent] 142.5 [SodiumContent] 471.2 [CarbohydrateContent] 32.3 [FiberContent] 4.4 [SugarContent] 4.1 [ProteinContent] 24.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Remove stalk stub if necessary, slice just enough off the bottom to make a level surface. Cut in half and remove seeds. Prick inside surface all over with a fork. Combine remaining ingredients and fill the squash halves, mounding if necessary. Place in a baking dish, add 1/2 inch of water and cover with foil. Bake 45 minutes, remove foil and bake 15 minutes. |
[Name] Roasted Potato Salad [AuthorId] 31464 [AuthorName] ElizabethEstes [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-19T08:26:00Z [Description] My sister in law to be made this for a picnic one day and it was the hit. I took it over and made it more than it was. The great thing about this is almost any roasted veggie works great in it. Tinker with it and make it yours. It is also much better on day 2 as it has soaked up even more of the marinade. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "2", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "sweet potato", "carrot", "green beans", "olive oil", "kosher salt", "oregano", "fresh rosemary"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 288.2 [FatContent] 13.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1823.3 [CarbohydrateContent] 38.8 [FiberContent] 6.6 [SugarContent] 6.9 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chop potatoes, sweet potatoes, carrots and green beans into 1-1 1/2 inch cubes. Toss in olive oil and Kosher salt. Place on a baking sheet making sure veggies don't touch otherwise they will steam instead of roast and put into a 400 degree oven. Roast about 20 minutes or until vegetables start to brown. Here's the love. Remove from oven and put hot vegetables into a bowl with marinade. My favorite is 1/4 cup good extra virgin olive oil and 2 tbs balsamic vinegar sea salt and gound pepper. you may also use 1/3 cup of your favorite purchased vinaigrette dressing. Add chopped fresh herbs and toss well. Refrigerate until cool. This is more of a starting point than a recipe. Make this your own. |
[Name] Boston Brown Bread [AuthorId] 30855 [AuthorName] Chewman [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-19T08:26:00Z [Description] Make and share this Boston Brown Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1", "1/2", "1/4", "2", "1", NA] [RecipeIngredientParts] ["raisins", "boiling water", "cornmeal", "all-purpose flour", "baking soda", "salt", "molasses", "brown sugar", "buttermilk", "boiling water"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 646.0 [FatContent] 3.1 [SaturatedFatContent] 0.9 [CholesterolContent] 4.9 [SodiumContent] 1377.5 [CarbohydrateContent] 146.5 [FiberContent] 8.1 [SugarContent] 64.5 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Remove labels from two empty 21-ounce cans (the kind that pie filling or fruit comes in]; wash cans. Thoroughly grease cans. Cut out 2 circles of waxed paper and place one in the bottom of each can. Put raisins in a bowl; add hot water. Let stand 15 to 30 minutes to plump; drain well and pat dry with paper towels. Combine rye flour, cornmeal, all-purpose flour, baking soda and salt in large bowl; stir until well mixed. In another bowl, combine molasses, brown sugar and warm buttermilk; stir to mix. Pour buttermilk mixture into flour mixture; mix well. Fold in raisins until evenly distributed. Divide batter evenly between the two prepared cans. Cover each can with greased aluminum foil and tie foil around the top with cotton string (or dental floss]. Place a wire rack in the bottom of a large kettle with a lid. Place cans on rack. Pour in enough boiling water to come halfway up the sides of the cans. Cover kettle with lid; steam cans at a slow boil at least 2 hours, adding more water as needed. Bread is done when a wooden pick inserted in center comes out clean. Remove cans from water and remove the aluminum foil. Let bread cool to lukewarm before removing it from the cans. If bread resists coming out, run a thin knife blade around the inside of the can and gently shake out the bread. |
[Name] Matchstick Potato Casserole [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-19T08:26:00Z [Description] Make and share this Matchstick Potato 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/20/09/1/picat42kq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/1/picIHQ8dL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/1/picx9lWyJ.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Low Protein", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["15", "90", "2", "5", "500"] [RecipeIngredientParts] ["anchovy fillets", "butter", "onions", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 800.7 [FatContent] 59.3 [SaturatedFatContent] 36.6 [CholesterolContent] 202.4 [SodiumContent] 740.6 [CarbohydrateContent] 57.9 [FiberContent] 6.9 [SugarContent] 5.4 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt half the butter in a pan and fry the onions for 5 minutes, or'til golden. Chop the remaining butter into small cubes. Spread half the potato over the base of a shallow oven-proof dish. Top with the anchovies and onion then the remaining potatoes. Pour half the cream over and then scatter with the butter cubes. Bake for 20 minutes in a hot oven until golden. Pour over the remaining cream and cook another 40 minutes or until the potato is tender. |
[Name] Outrageous Creamy Linguini [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-02-19T08:26:00Z [Description] When eating "Italian" out, I'd always go for something special; a new taste that wasn't served at home. I've adapted this recipe from those tastes and came up with a very quick, rich pasta dish that aims to please even the most sophisticated tastes! [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA, NA, "2"] [RecipeIngredientParts] ["linguine", "sun-dried tomatoes", "fresh garlic", "salt", "fresh ground pepper", "romano cheese", "Italian parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 674.8 [FatContent] 11.9 [SaturatedFatContent] 6.4 [CholesterolContent] 22.4 [SodiumContent] 3094.5 [CarbohydrateContent] 117.9 [FiberContent] 10.7 [SugarContent] 25.2 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] If you love garlic add more; if you cannot tolerate garlic, eliminate it as this dish has a full rich taste on it's own. Boil pasta in salted water and cook until tender yet firm (aldente]. Drain pasta and reserve 1 cup of hot cooking water. In a blender or food processor, blend the sundried tomatoes in olive oil, garlic and adding the reserved hot water slowly while blending making a\"sauce\". Pour sauce over cooked pasta; toss until nicely coated. Crumble goat cheese into pasta and toss until completely melted. Season with freshly ground black pepper and grated cheese and parsley, and Viola! a delicious, quick way to serve a very tasty meal. Enjoy! |
[Name] Curried Savory Veggie Neatballs [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-19T08:26:00Z [Description] Make and share this Curried Savory Veggie Neatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Lunch/Snacks", "Soy/Tofu", "Beans", "Vegan", "Kosher", "Potluck", "Spicy", "Savory", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1 1/4", "1", "1/2", "1", NA, "1/4", "1", "2", "1", "1/2", "2", "1/4", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["silken tofu", "peanuts", "fresh ginger", "fresh cilantro", "salt", "cayenne", "onion", "ground cinnamon", "ground cardamom", "garlic", "ground turmeric", "ground ginger", "ground coriander", "tomatoes", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 104.3 [FatContent] 8.1 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 4.8 [CarbohydrateContent] 7.7 [FiberContent] 1.9 [SugarContent] 3.0 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the\"meat\" balls, in a large bowl combine the ground meat alternative, 1/4 cup of the tofu, the peanuts, fresh ginger, cilantro, salt, 1/8 tsp. of the cayenne and 3/4 cup of the chopped onions. Shape into 1 1/2-inch balls. Heat 1 Tbsp. of the oil in a large skillet. Add the balls and brown on all sides, about 3 minutes. Remove from the skillet with a slotted spoon and drain on paper towels. To make the curry sauce, heat the remaining 1 Tbsp. oil in a skillet. Add the remaining onions and brown lightly. Add the cinnamon, cardamom, garlic, turmeric, ground ginger, coriander, remaining cayenne and salt to taste and sauté 2 minutes. Add the tomato and simmer, stirring, for 2 minutes. Remove the pan from the heat and whisk in the remaining tofu. Add enough water to make a thick sauce. Carefully add the\"meat\" balls to the sauce and warm over low heat without boiling. Garnish with the parsley. |
[Name] Pumpkin Soup with Asian Flavors [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-19T08:26:00Z [Description] Make and share this Pumpkin Soup with Asian Flavors 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/20/09/4/picPQbAfu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/4/picLiEVKV.jpg"] [RecipeCategory] Vegetable [Keywords] ["Asian", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "3", "5", "1", "1", "1", "1 1/2", "4", "2"] [RecipeIngredientParts] ["pumpkin", "garlic", "onion", "sambal oelek", "lemongrass", "water", "fish sauce", "lime juice", "coconut milk", "fresh basil", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 190.6 [FatContent] 14.5 [SaturatedFatContent] 11.2 [CholesterolContent] 0.0 [SodiumContent] 256.1 [CarbohydrateContent] 16.1 [FiberContent] 1.3 [SugarContent] 3.5 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil in a large pan. Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft. Add the pumpkin and cook, stirring for about 2 minutes. Add the water, stock powder, sauce and juice. Simmer, covered until the pumpkin is just tender. Blend or process half the mixture and then return to the pan. Add the coconut cream and the herbs-stir over heat until hot. |
[Name] Baileys Irish Cream Cheesecake [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H30M [PrepTime] PT10M [TotalTime] PT2H40M [DatePublished] 2002-02-19T08:26:00Z [Description] R & A Bailey introduced its Original Irish Cream in 1974 after discovering the secret that would allow milk to be separated into double cream, and blended with natural flavors. Irish whiskey, being considered a natural flavor, was the perfect ingredient to add. Steeped in history and lore, it was named after the Dublin pub The Bailey, rumored to be a favorite haunt of author James Joyce. This recipe captures part of Ireland's lore in a cheesecake! [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "European", "Kid Friendly", "Potluck", "Weeknight", "St. Patrick's Day", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "8", "5", "5", "8", "3/4", "2", "1/4", NA, NA] [RecipeIngredientParts] ["butter", "gelatin", "water", "cream cheese", "granulated sugar", "heavy cream", "Baileys Irish Cream", "fresh strawberries"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 618.3 [FatContent] 56.0 [SaturatedFatContent] 34.5 [CholesterolContent] 178.2 [SodiumContent] 332.2 [CarbohydrateContent] 23.2 [FiberContent] 0.0 [SugarContent] 21.2 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] 1 of the best cheesecakes you have ever tasted [RecipeInstructions] ["To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.", "Place the vanilla wafer crumbs in a small mixing bowl.", "Melt the butter in a small saucepan and mix with the crushed wafers.", "Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.", "Dissolve the gelatin in just enough cold water to soften it and reserve.", "In a large mixing bowl, beat together the cream cheese and sugar until well combined.", "In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Bailey<U+0092>s Irish Cream.", "Gently fold the Bailey<U+0092>s and cream mixture into the creamed cheese and sugar.", "Add gelatin and continue to gently fold to combine all ingredients.", "Pour the cheese mixture on top of the wafer crust.", "Refrigerate and allow to set for 1 to 2-hours.", "Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.", "Serve cold and refrigerate any cheesecake that remains." ] |
[Name] Coca-Cola Sauce [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2002-02-19T08:26:00Z [Description] Make and share this Coca-Cola Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1 1/2", "1", "1", "1", "1", "1", "1 -2"] [RecipeIngredientParts] ["butter", "onion", "cider vinegar", "Worcestershire sauce", "chili powder", "garlic powder", "salt", "black pepper", "ketchup"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 370.2 [FatContent] 3.8 [SaturatedFatContent] 1.8 [CholesterolContent] 6.7 [SodiumContent] 3842.2 [CarbohydrateContent] 87.3 [FiberContent] 3.4 [SugarContent] 68.4 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 1 1/2 cups, or so [RecipeInstructions] Melt butter in a medium saucepan over medium high heat and saute the onion until translucent. Add remaining ingredients-watch the coke-it will foam! -mixwell, and bring to a boil. Reduce heat to medium low, stirring frequently-watch it or it will burn-and simmer until thick, around 1 1/2 hours. That's it-great on pork and chicken. |
[Name] Tortelloni Antipasti Skewers [AuthorId] 3288 [AuthorName] TishT [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-19T08:26:00Z [Description] Consider getting the tortelloni, a larger tortellini, in green spinach pasta. They look great and are a wonderful appetizer [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["9", "1", "1/3", NA, "24", "24"] [RecipeIngredientParts] "red bell pepper" [AggregatedRating] nan [ReviewCount] nan [Calories] 465.2 [FatContent] 31.9 [SaturatedFatContent] 12.7 [CholesterolContent] 91.8 [SodiumContent] 1702.8 [CarbohydrateContent] 26.2 [FiberContent] 1.9 [SugarContent] 4.2 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the tortelloni in a large pot of boiling salted water until tender but still firm, 7-8 minutes. Drain Meanwhile, cut the red pepper in half lengthwise and discard the stem and seeds. Cut into 24 squares, 1 1/2\" to 2\" ea. In a medium bowl, toss the red peppers with the dressing. Season with salt and pepper to taste Add the cooked tortelloni to the bowl and toss well to coat with dressing. Assemble skewers starting with a tortelloni, then a slice of salami folded into quarters, a piece of red pepper, and finally, an olive. Push all ingredients close together and down toward the pointed end, so the olive hides the skewer tip. |
[Name] Shrimp Fettuccine [AuthorId] 24943 [AuthorName] Misty Bryant [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-19T08:26:00Z [Description] A rich and colorful fettuccine that will be a hit at your next dinner or party. My Creole aunt shared this recipe with me after I married, told me THIS was the way to a mans heart! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/8/picr9ivWP.jpg" [RecipeCategory] Cajun [Keywords] ["High In...", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "3", "1", "3", "1", "2", "2", "1", "1", "1/2", "1", "16", "1/4", "1", "2"] [RecipeIngredientParts] ["butter", "flour", "onion", "green onions", "garlic", "salt", "pepper", "parsley", "parmesan cheese", "sharp cheddar cheese", "white wine", "shrimp", "zucchini"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 560.0 [FatContent] 45.7 [SaturatedFatContent] 28.4 [CholesterolContent] 213.3 [SodiumContent] 2728.1 [CarbohydrateContent] 8.6 [FiberContent] 1.2 [SugarContent] 1.3 [ProteinContent] 28.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter. Add flour and blend. Add wine, salt, pepper, seasoning, garlic, parsley, and zucchini. Cook on Med fire for 15 minutes, stirring frequently. Cook fettuccine according to directions (drain]. Add shrimp and cream to butter mixture and simmer until shrimp are cooked (about 12 minutes]. Mix shrimp mixture with fettuccine. Add green onions, parmesan, and cheddar. Cook on low and stir until cheese is melted. Serve while hot. |
[Name] Tortured Chicken - Beer Can [AuthorId] 30186 [AuthorName] debra dolman [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-19T08:26:00Z [Description] I first saw these "tortured" chickens served at a bar-b-q. Lined up on a serving platter, beer cans still in place! Talk about a conversation starter!The dry rub sounds bizarre, but I guarantee the proportions blend into a delicious combination. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/9/1mlaMQRARkCjIc7yDOCI-WP_000467.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/9/vYuiyuBGR3KUboCjua6l-20140129_195719.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/9/picqqRdwH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/9/pic37qSh8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/9/picxpRUqv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/9/picDayqPu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/9/picyIWG1j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/09/9/picpNTu6d.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1/3", "1/3", "2/3"] [RecipeIngredientParts] ["chicken", "beer", "paprika", "salt", "black pepper", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 114.0 [Calories] 682.5 [FatContent] 36.1 [SaturatedFatContent] 10.2 [CholesterolContent] 172.5 [SodiumContent] 9601.0 [CarbohydrateContent] 46.8 [FiberContent] 5.5 [SugarContent] 36.6 [ProteinContent] 45.1 [RecipeServings] 4.0 [RecipeYield] 1 whole chicken [RecipeInstructions] Mix 4 dry ingredients together. Use this rub inside and out of the cleaned, dry chicken. Be generous. Place 1/2 can of beer in center of roasting pan. Position\"bottom\" of chicken over beer and slide chicken over the can of beer until the chicken is\"sitting\" upright in the pan. The fit will be snug and chicken will be secure. Roast uncovered at 350 degrees for 1 hour. Do not baste, do not turn pan. The beer will steam the chicken deliciously. When done, carefully remove can of beer from chicken and serve. Chicken can also be carved while\"sitting\" on the beer can. I have\"tortured\" 2 or 3 chickens in the same roaster and did not have to adjust cooking time. This melt-in-your-mouth chicken will get rave reviews. |
[Name] Peachy-Berry Conserve [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT35M [PrepTime] PT25H [TotalTime] PT25H35M [DatePublished] 2002-02-19T08:26:00Z [Description] Make and share this Peachy-Berry Conserve recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["10", "1/2", "1", "1", "1/2", "3", "1/4", "1/4", "1"] [RecipeIngredientParts] ["frozen sweetened strawberries", "water", "sugar", "water", "fresh lemon rind"] [AggregatedRating] nan [ReviewCount] nan [Calories] 732.7 [FatContent] 3.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 26.5 [CarbohydrateContent] 181.8 [FiberContent] 4.0 [SugarContent] 167.3 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] 4 1/2 pints [RecipeInstructions] When thawed, sprinkle ascorbic acid over berries. Add peaches and let sit 20 minutes, stirring occasionally. Combine pectin and 1/2 cup water; boil rapidly one minute, stirring constantly. Remove from heat and immediately add sugar and 1/4 cup water; stir to dissolve sugar. Add fruit to pectin and stir for 2 minutes. Add almonds and lemon rind. Pour into freezer jars; cover with tight fitting lids. Let stand at room temp 24 hours. If conserve dose not set properly, refrigeration will hasten the process. Freeze at 0° or lower. |
[Name] Gobble-Gobble Turkey Loaf [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-19T08:31:00Z [Description] This a great dish for a buffet or potluck supper because it can be served at room temperature. The leftover turkey loaf and cranberry make great sandwiches. You can sub turkey gravy, just add more seasoning. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/10/1/pic2OgMpe.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "Kid Friendly", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1", "1/4", "1", NA, "0.5", "1"] [RecipeIngredientParts] ["ground turkey", "chicken broth", "milk", "egg", "onion", "poultry seasoning", "herb stuffing mix", "jellied cranberry sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 178.5 [FatContent] 5.5 [SaturatedFatContent] 1.5 [CholesterolContent] 62.5 [SodiumContent] 214.8 [CarbohydrateContent] 20.6 [FiberContent] 0.7 [SugarContent] 15.1 [ProteinContent] 11.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Combine gravy, broth, egg, onion and seasonings. Stir in stuffing mix. Place turkey in a large bowl, add stuffing mixture, combine using your hands in a folding motion. Spoon into a non- stick angel food cake pan and bake for 60 minutes. Let stand 10 mins or until juices re-absorb, unmold onto a serving plate and fill center with cranberry before serving. |
[Name] Baked Limerick Ham (Serves Many) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H30M [PrepTime] PT5M [TotalTime] PT2H35M [DatePublished] 2002-02-19T08:31:00Z [Description] St. Patrick's Day is an appropriate time to prepare a Limerick Ham with a splash of Jameson Whiskey on the side and give thanks for all that you have, remembering to give to those that have not, as the war against world hunger and famine remains to be waged every day. This is what will be served on our family dinner table this St. Patrick's Day, and I would feel most honoured if you would join me in giving thanks and in tucking into a delicious fat Limerick Ham to celebrate the occasion. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Potato", "Grains", "Vegetable", "Meat", "European", "Kid Friendly", "Spicy", "Weeknight", "St. Patrick's Day", "Oven", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA, "1/2", "1", "20"] [RecipeIngredientParts] ["ham", "hard alcoholic cider", "brown sugar", "mustard", "cloves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 35.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.6 [CarbohydrateContent] 9.0 [FiberContent] 0.0 [SugarContent] 8.8 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 heck of a lot of yummy ham [RecipeInstructions] For an Alcohol-free version, substitute a 50/50 mixture of apple juice and water for the cider. Cover the ham with cold water and bring slowly to the boil. Drain the water and replace it with the cider and return the ham to just before boiling. Reduce the heat and keep the liquid barely simmering for 20 minutes per pound of ham. (A 5-lb. ham is simmered for 1½ hours.] Remove the kettle with the ham from heat and allow to stand in the liquid for 30 minutes. Remove the ham from the liquid, skin it and score the fat with a sharp knife in a criss-cross, or diamond pattern. Stud the ham with whole cloves at the points where the cross-cut pattern intersect. Mix the brown sugar and mustard together and rub well into the surface of the ham. Bake in a pre-heated oven for an additional 10 minutes per pound at 400 degrees Fahrenheit. (A 5-lb. ham should be baked 50 minutes.] Serve warm with plain boiled potatoes and brussels sprouts. Oh, and a shot of Jameson Irish Whiskey (optional]. |
[Name] Smokey Cheese Covered Roasted Potatoes [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2002-02-19T08:33:00Z [Description] Make and share this Smokey Cheese Covered Roasted Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", NA, NA, "2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["potatoes", "mozzarella cheese", "salt", "black pepper", "olive oil", "salted peanuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 652.6 [FatContent] 7.7 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 115.7 [CarbohydrateContent] 133.5 [FiberContent] 16.9 [SugarContent] 6.2 [ProteinContent] 16.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Also need a big lid that will cover your serving dish entirely and a smoldering red hot charcoal piece. Grease a baking dish and line the potatoes. Drizzle oil to coat well and sprinkle salt and pepper. Bake for 1 hour in a preheated oven turning the potatoes from time to time. When potatoes are done, sprinkle shredded cheese and bake for 5-7 minutes more till the cheese melts nicely. Transfer the potatoes to a serving dish. Now keep the bread slice in the center of the dish. Place the smoldering charcoal piece on the bread slice and let one drop of oil fall on the same. U will see lot of smoke coming out. At this very moment, immediately cover the dish with a large lid that will not let the smoke escape from any side. Remove the lid after a minute. Garnish with crushed peanuts or almonds and enjoy a nice meal. |
[Name] Pork Chops Parmesan [AuthorId] 26268 [AuthorName] susan [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-19T09:27:00Z [Description] The original recipe called for plain pork chops, but I have always used smoked chops. One of our family favorites. Great served with rice. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", NA, "1/3", "1/4", "1", "1/2", NA] [RecipeIngredientParts] ["flour", "butter", "parmesan cheese", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 396.2 [FatContent] 27.3 [SaturatedFatContent] 11.9 [CholesterolContent] 102.7 [SodiumContent] 577.1 [CarbohydrateContent] 9.1 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 27.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Season chops with salt and pepper'to taste'. Dredge in flour. In large skillet, brown in butter. Place in lightly greased 13\"x9\" baking dish and cover with drippings. Top with soup and sprinkle with Parmesan. Cover with foil and bake for 25-30 minutes. |
[Name] Pasta with Beef, Broccoli and Tomatoes [AuthorId] 30797 [AuthorName] Leona L. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-19T09:27:00Z [Description] Low Fat, fast and easy dinner! Craving oriental flavor, just substitute soy sauce for the worcestershire! Recipe from Betty Crocker, Eat and Lose Weight Cookbook. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/10/5/picER84Av.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/10/5/picjryyGP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/10/5/picER84Av.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "1/2", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["pasta", "boneless beef top sirloin steak", "pepper", "frozen broccoli", "fresh broccoli", "tomatoes with garlic", "ready-to-serve beef broth", "cornstarch", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 353.1 [FatContent] 10.1 [SaturatedFatContent] 3.8 [CholesterolContent] 38.0 [SodiumContent] 492.8 [CarbohydrateContent] 43.1 [FiberContent] 3.8 [SugarContent] 2.5 [ProteinContent] 22.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook and drain pasta as directed on package. While the pasta is cooking, spray 12 inch skillet with nonstick cooking spray; heat over med-high heat. Add beef to skillet; sprinkle with pepper. Cook 2-3 minutes, stirring frequently, until beef is brown. Stir in broccoli, tomatoes and broth; reduce heat to low. Cover and simmer about 10 mins, stirring occasionally, until broccoli is crisp-tender. Mix cornstarch and worcestershire sauce, stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss beef mixture with pasta. |
[Name] Spinach Carrot Loaf [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2002-02-19T09:27:00Z [Description] Very elegant presentation, lovely color combination, subtly flavored. Make it the day before and pop into the oven the day of your dinner. Great chilled as a side dish on a buffet [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1 1/2", "1", "5", NA, "2"] [RecipeIngredientParts] ["carrot", "frozen chopped spinach", "butter", "garlic cloves", "onions", "egg", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 121.6 [FatContent] 3.9 [SaturatedFatContent] 1.8 [CholesterolContent] 37.5 [SodiumContent] 209.9 [CarbohydrateContent] 15.0 [FiberContent] 5.0 [SugarContent] 6.0 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in skillet and sauté the garlic and onion until the onion is translucent; cool. Beat the egg and egg whites and divide into 2 equal portions. Heat oven to 350°F and spray veggie oil into a 1-quart loaf pan. Place parchment paper on the bottom of the pan, oiled (you can also use wax paper]. Purée the carrots with half of the onions, garlic, egg mixture parmesan and season with salt and pepper. Purée until smooth and pour into the prepared loaf pan. Purée the spinach with the remaining ingredients (half of the onions, garlic, egg and parmesan etc]. Smooth the top of the loaf and place the loaf in a 9x13-inch ovenproof dish. Pour boiling water into the dish bringing the water level to about half way up the side of the loaf pan. Bake for 1 hour. Remove from oven and let the loaf rest in the water bath for 20 minutes before unmolding. You may serve this loaf hot, room temp or chilled. |
[Name] Roast Beef Slather [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-19T09:27:00Z [Description] Also adds to the flavour of gravy made from pan drippings, OR slice potatoes about 1/4 inch thick and place around roast for last 45 minutes of roasting, rub slices into pan residue around roast. |
[Name] Perogies With Various Traditional Fillings [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT8M [PrepTime] PT1H [TotalTime] PT1H8M [DatePublished] 2002-02-19T14:10:00Z [Description] What can I say, I love these little babies and they love me back, so I only do this twice a year and "ration" them out! I make double to triple the amounts and freeze for later use. To serve boil, drain and then fry in butter with a lot of onions and serve with a dollop of sour cream! [Images] character(0) [RecipeCategory] Polish [Keywords] ["European", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "3/4 - 1", "1", "5", "1", "6 -8", "1", "1", "1", "1/2 - 1", "4", "1", "3", NA] [RecipeIngredientParts] ["flour", "egg", "salt", "water", "dry curd cottage cheese", "eggs", "sharp cheddar cheese", "fresh dill", "salt", "bacon", "sauerkraut", "salt", "potatoes", "onion", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 152.1 [FatContent] 8.4 [SaturatedFatContent] 3.8 [CholesterolContent] 40.6 [SodiumContent] 457.1 [CarbohydrateContent] 11.3 [FiberContent] 1.2 [SugarContent] 1.0 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 50 Perogies [RecipeInstructions] note***The dough recipe is for around 50 perogies. At least 1 batch for each filling. I make a day of this and triple each recipe. Believe me, they don't last long! For the dough: Mix egg, oil and water. Add to flour and salt and knead to elastic. Flour your counter top and rolling pin. Roll the dough to around 1/4 inch thick and cut into small circles. Stretch with fingers and add 1 t. filling, fold over and flute. Boil until perogies float. Cool before freezing. Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies. Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough. Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough. You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough. |
[Name] Cottage Cheese Salad [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Cottage Cheese Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Fruit", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["cottage cheese", "strawberry Jell-O gelatin dessert", "crushed pineapple", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 236.0 [FatContent] 10.0 [SaturatedFatContent] 7.9 [CholesterolContent] 9.2 [SodiumContent] 304.4 [CarbohydrateContent] 28.9 [FiberContent] 0.6 [SugarContent] 26.1 [ProteinContent] 9.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, mix cottage cheese and (DRY] Jello well. Add the drained pineapple and mix well again. Add Cool Whip and MIX WELL. Refrigerate about 30 minutes before serving. |
[Name] Baked Mustard Garlic Chicken [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Baked Mustard Garlic Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Healthy", "High In...", "Spicy", "< 60 Mins", "Oven", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4 -6", "8", "10", "1/2", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "Dijon mustard", "garlic", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 281.4 [FatContent] 6.0 [SaturatedFatContent] 1.2 [CholesterolContent] 75.8 [SodiumContent] 1006.4 [CarbohydrateContent] 24.8 [FiberContent] 2.7 [SugarContent] 2.1 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] 4-6 chicken breasts [RecipeInstructions] ["Preheat oven to 325F degrees.", "In a blender or food processor puree the mustard, garlic& spices.", "Cover each piece of chicken throughly with mixture.", "Coat each piece with bread crumbs (you may need more bread crumbs depending on the size of the chicken breasts].", "Grease lightly or spray a casserole dish.", "Lay chicken breasts in the casserole dish.", "Add two tablespoons of water, cover with aluminum foil.", "Bake covered for 20 minutes and uncovered for 30 minutes.", "I like to serve this with new potatoes and steamed brocolli sprinkled with coarse garlic salt (Lawry's is the best]." ] |
[Name] Taco Quiche [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Taco Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "4", "3/4", "1 1/4", "1", "1/2", "2 -3", "3/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["lean ground beef", "eggs", "milk", "biscuit mix", "pepper", "sour cream", "lettuce", "chopped tomato", "green pepper", "green onion", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 482.2 [FatContent] 30.0 [SaturatedFatContent] 14.5 [CholesterolContent] 219.0 [SodiumContent] 547.4 [CarbohydrateContent] 15.5 [FiberContent] 0.9 [SugarContent] 3.2 [ProteinContent] 35.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a skillet, brown beef; drain.", "Add taco seasoning and prepare according to the package directions.", "Spoon meat into a greased 13x9x2\" baking dish.", "In a bowl, beat eggs and milk.", "Add biscuit mix and pepper; mix well.", "Pour over meat.", "Bake uncovered at 400 degrees or 20-25 minutes or until golden brown.", "Cool for 5-10 minutes.", "Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese.", "Serve immediately.", "TIP: For smaller families, halve the recipe." ] |
[Name] Moist and Rich Homemade Chocolate Cake! [AuthorId] 30067 [AuthorName] Kibbie [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2002-02-19T14:10:00Z [Description] The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this recipe when I baked my own wedding cake. Since my wedding, I continue to make this delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a garnish, or make cupcakes for my husband's lunch. If you are tired of making dry textured homemade cakes, give this recipe a try! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/11/2/JRW4ECALS8uj0sbBGONx_IMG_20160128_155813.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/11/2/picd6jCb6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/11/2/picM4vW0x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/11/2/pic8jrC6z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/11/2/pic6fxiLd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/11/2/picOEucqo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/11/2/picBzorTU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/11/2/pichch8NO.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "1/4", "1 1/2", "2 1/2", "1/2", "2", "1/3", "1 1/2", "1 1/2", "5", "1"] [RecipeIngredientParts] ["cake flour", "baking powder", "baking soda", "salt", "brewed coffee", "unsalted butter", "unsalted butter", "dark brown sugar", "eggs", "pure vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 508.3 [FatContent] 18.1 [SaturatedFatContent] 7.6 [CholesterolContent] 99.5 [SodiumContent] 293.8 [CarbohydrateContent] 85.3 [FiberContent] 4.2 [SugarContent] 52.0 [ProteinContent] 7.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Set oven to 350 degrees.", "Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create].", "Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.", "Sift the flour, baking powder, baking soda, and salt.", "Set aside.", "Whisk the cocoa and coffee together until smooth (no lumps].", "Set aside.", "In a large mixer bowl, cream butter (about 1 minute], add oil, beat for one minute.", "Add sugars, beat for 10 minutes.", "Add eggs, beat 5 minutes.", "Add vanilla, beat until blended.", "Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.", "Pour into prepared pans.", "Bake for about 25 minutes, or until an inserted toothpick comes out clean.", "If making cupcakes, bake for about 20 minutes.", "Spread frosting over layers, and frost entire cake.", "Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!] and brush the tops of the layers with the melted jam before frosting them." ] |
[Name] Cheese and Bell Pepper Stuffed Potato Skins [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Cheese and Bell Pepper Stuffed Potato Skins recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["russet potatoes", "cayenne pepper sauce", "butter", "red bell pepper", "green onion", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 407.4 [FatContent] 10.6 [SaturatedFatContent] 6.5 [CholesterolContent] 29.9 [SodiumContent] 418.0 [CarbohydrateContent] 67.7 [FiberContent] 9.1 [SugarContent] 4.6 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut each potato in half lengthwise; scoop out most of potato, leaving 1/4-inch thick shell. Place shells on large baking sheet. Preheat broiler. Combine 1 tablespoon cayenne pepper sauce and butter; brush inside of each potato shell. Broil shells 6 inches from heat for 8 minutes until golden brown and crisp. Combine 3 tablespoons cayenne pepper sauce with remaining ingredients; mix well. Spoon 2 tablespoons mixture into each potato shell. Reserve remaining potato for other uses. Broil 2 minutes until cheese melts. Cool 5 minutes. Cut each shell into quarters or thirds to serve. |
[Name] Olympic Ring Cake [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-19T14:10:00Z [Description] At home of the 2002 Winter Olympics in Salt Lake City, I found this on one of our local TV station's web-sites. I made it last Sunday for some dinner guests who thought it was clever to work the Olympic design into a pineapple upside down cake. I also baked it a little longer than recommended, it didn't seem to be quite done at the recommended time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "3", "1", NA, NA] [RecipeIngredientParts] ["butter", "brown sugar", "pineapple slices", "eggs", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5082.5 [FatContent] 197.3 [SaturatedFatContent] 90.7 [CholesterolContent] 982.4 [SodiumContent] 4649.1 [CarbohydrateContent] 800.4 [FiberContent] 13.6 [SugarContent] 595.6 [ProteinContent] 52.1 [RecipeServings] nan [RecipeYield] 1 9x13 cake [RecipeInstructions] ["Butter sides of a 9x13 pan.", "Melt remaining butter, add brown sugar, and mix well.", "Press sugar mixture into bottom of pan.", "Drain juice from pineapple into a measuring cup, set aside.", "Arrange 5 slices of pineapple in Olympic ring fashion in center of brown sugar.", "Cut remaining pineapple slices and arrange pieces around outer edge of brown sugar.", "Add enough water to reserved pineapple juice to measure 1 1/4 cups liquid.", "Beat together liquid, cake mix, eggs, and softened cream cheese until smooth.", "Pour cake batter over pineapple.", "Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center of cake comes out clean.", "Cool cake in pan 5 minutes, invert in serving platter.", "Immediately arrange colorful candies around the 5 Olympic pineapple rings in the following order, from left to right.", "Top row: blue, black, red.", "Bottom row: yellow, green.", "Serve lukewarm with whipped cream.", "For traditional pineapple upside down cake, arrange all pineapple slices on brown sugar, place a maraschino cherry in center of each and eliminate colorful candies." ] |
[Name] Cornish Game Hens With Herbs [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Cornish Game Hens 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/20/11/6/picWfwYS1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/11/6/pic3IL9xV.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Canadian", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["16", "16", "8", "2", "3", "2", "2", "2", "2", "1", "1/2", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["cloves", "lemon wedges", "olive oil", "garlic cloves", "fresh rosemary", "dried rosemary", "fresh sage", "dried sage", "fresh tarragon", "dried tarragon", "fresh thyme", "dried thyme", "salt", "pepper", "soy sauce", "Worcestershire sauce", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 341.9 [FatContent] 11.9 [SaturatedFatContent] 2.7 [CholesterolContent] 217.5 [SodiumContent] 765.8 [CarbohydrateContent] 6.1 [FiberContent] 1.0 [SugarContent] 1.0 [ProteinContent] 50.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place 2 whole garlic cloves and 2 lemon wedges in each hen. In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper. Gently separate skin from breast and thigh of each hen and rub meat with herb mixture. Rub any extra over skin. Arrange birds on baking sheets lined with parchment paper. Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through. Baste occasionally. Place birds on a platter and transfer pan juices to measuring cup. To make sauce, remove fat from pan juices. Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil. Cook a few minutes. In a small bowl, combine flour and margarine. Stir into sauce and cook until just slightly thickened. Adjust seasonings. Serve hens with sauce on the side. |
[Name] Spaghetti Sauce Italiano [AuthorId] 28839 [AuthorName] Maine-iac [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-02-19T14:10:00Z [Description] This is the "real thing" and not a 10 minute sauce. The recipe has been in the family for generations and never fails to please. The longer you cook it, the better it tastes, but don't forget to refrigerate overnight and reheat the next day. Recipe can be doubled by doubling all ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/11/7/pictgGwQL.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "4 -5", "1", "1", "8", "1/2", "6", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "red pepper flakes", "onion", "green pepper", "garlic", "chopped tomatoes", "tomato paste", "mushrooms", "sugar", "red wine", "dried basil", "dried oregano"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 196.6 [FatContent] 7.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 351.4 [CarbohydrateContent] 22.8 [FiberContent] 5.4 [SugarContent] 12.1 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot, add red pepper flakes in olive oil, stir 1 minute. Sauté onion and green pepper in olive oil at medium heat. Add garlic and sauté 2 minutes. Add canned tomatoes, tomato paste, mushrooms, sugar, and red wine. Stir in spices, cover, and simmer, stirring every 15 minutes. After 2 hours, add more wine if sauce is too thick and re-season. Sauce should cook on low heat for at least 3 hours. Remove from heat, cool, and refrigerate overnight. The next day, heat sauce over low-medium heat. Add 1 lb of your favorite meatballs or sausages. If adding 1 lb of meatballs and sausages, double sauce recipe. Serve with your favorite pasta, grated cheese, red wine, and crusty bread. |
[Name] Ritz Cracker Cabbage Casserole [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Ritz Cracker Cabbage 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/20/11/8/pic26ugrg.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", NA, "1", "1/4"] [RecipeIngredientParts] ["cabbage", "onion", "butter", "Velveeta Mexican cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 189.0 [FatContent] 14.7 [SaturatedFatContent] 8.0 [CholesterolContent] 30.5 [SodiumContent] 437.4 [CarbohydrateContent] 13.7 [FiberContent] 3.7 [SugarContent] 7.0 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut up the cabbage and drop into boiling water; boil for about 5 minutes, turn off heat but leave in pot, covered. Saute the onion in the 2 Tablespoons butter. Drain cabbage and add soup and Velveeta. Add sauted onion with the salt and pepper to taste. Mix well and pour into a 10x13\" casserole dish. Sprinkle with crushed crackers and drizzle with the melted butter. Bake at 350 degrees for about 30 minutes. |
[Name] Ed Asner's Tuna Toast [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Ed Asner's Tuna Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Cheese", "Low Cholesterol", "High Protein", "Healthy", "High In...", "< 15 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "8"] [RecipeIngredientParts] ["tuna", "black olives", "cottage cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.1 [FatContent] 9.6 [SaturatedFatContent] 2.6 [CholesterolContent] 36.9 [SodiumContent] 581.8 [CarbohydrateContent] 27.6 [FiberContent] 4.4 [SugarContent] 3.2 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Early in the day, combine drained tuna, olives and cottage cheese; cover and refrigerate. At lunch-time, preheat oven to 300F degrees. Toast the 8 slices of bread and arrange on a cookie sheet. Evenly divide tuna mixture among the 8 slices and spread to the edges. Bake in preheated oven for 5 minutes. Lennie's note: Can be sliced into quarters or fingers to serve the gang watching the game on tv, or serves 4 for lunch or as a light supper along with some soup. |
[Name] Chocolate-coconut Brownies [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Chocolate-coconut Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "2/3", "4", "1", "2", "1 1/2", "14", "12", "16"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "eggs", "salt", "vanilla extract", "pecans", "sweetened condensed milk", "coconut flakes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 273.7 [FatContent] 14.5 [SaturatedFatContent] 5.2 [CholesterolContent] 27.2 [SodiumContent] 135.5 [CarbohydrateContent] 35.2 [FiberContent] 1.5 [SugarContent] 29.0 [ProteinContent] 3.2 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Beat first 7 ingredients at medium speed with an electric mixer until smooth (batter will be thick]. Stir in pecans; spread batter into a greased and floured 13- x 9-inch pan. Bake at 350 degrees for 25 minutes. Combine milk and coconut; spread mixture over warm brownies, and bake 10 more minutes. Cool completely on a wire rack. Spread frosting over brownies; cut into squares. |
[Name] Fish Dreams [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-02-19T14:10:00Z [Description] My husband goes fishing every day, so we eat a LOT of fish--crappie, bluegill, catfish and bass. I am always looking for new ways to cook fish. This recipe was in our local newspaper and is very good. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "Healthy", "High In...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/4", "1/4"] [RecipeIngredientParts] ["eggs", "flour", "paprika", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 288.4 [FatContent] 4.4 [SaturatedFatContent] 1.2 [CholesterolContent] 217.7 [SodiumContent] 357.8 [CarbohydrateContent] 3.2 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 55.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Simmer fillets in a small amount of water for approximately 5 minutes or till flakes easy with a fork. Drain and cool. Separate egg yolks and whites. Beat egg yolks; add flour, paprika and salt. Add fish and blend well. Beat egg whites till peaks form. Fold into fish mixture. Drop by tablespoonfuls into hot fat; fry till golden brown and then turn and fry on other side. |
[Name] Shrimp Calzones [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2002-02-19T14:10:00Z [Description] Kids love these, (so do I), or forget the kids, they make great appitizers if you make them small. From Cooking Light [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Canadian", "European", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1/4", "1", NA, "1"] [RecipeIngredientParts] ["Italian-style tomato paste", "water", "baby shrimp", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 49.2 [FatContent] 0.8 [SaturatedFatContent] 0.3 [CholesterolContent] 89.3 [SodiumContent] 116.9 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 9.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] roll pizza crust into 18 x 10 inch rectangle. cut into 6 (6x5 inch] retangles. Combine tomato paste, water,and Italian seasoning. Spread evenly over retangles, leaving a 1/2 inch border. Arrange shrimp evenly over half of eaach rectangle. Brush edges of rectangles with water. Fold rectangles in half crosswise over shrimp, press edges together with a fork. Place calzones on a large baking sheet coated with cooking spray. Coat tops with cooking spray, and sprinkle evenly with parmesan cheese. Bake at 400 degrees for 18 minutes or until lightly browned. |
[Name] Italian Country Chicken & Peppers [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Italian Country Chicken & 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/20/12/3/picBurnPX.jpg" [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "1", "4", NA, NA, "13 3/4", "1/4", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "Italian sausage", "potatoes", "green pepper", "chicken broth", "garlic-flavored red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 830.0 [FatContent] 37.7 [SaturatedFatContent] 12.5 [CholesterolContent] 210.0 [SodiumContent] 1966.9 [CarbohydrateContent] 42.5 [FiberContent] 4.8 [SugarContent] 2.9 [ProteinContent] 76.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large roasting pan place chicken, sausage and potatoes. Bake at 425 for 20 minutes. Then stir in the peppers and onions. In small bowl combine chicken broth, vinegar and Italian seasoning. Pour over meat and vegetables in pan. Cover and bake for 40-45 minutes until chicken is done, stirring occasionally. Spoon meat and vegetables into serving dish. You can either discard broth mixture or use cornstarch to make a gravy. |
[Name] Chicken in Gravy [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Chicken in Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", NA, "1", "3", "3", "5", "1 -4", "4", NA] [RecipeIngredientParts] ["flour", "paprika", "chicken pieces", "butter", "flour", "butter", "water"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 621.8 [FatContent] 43.0 [SaturatedFatContent] 16.3 [CholesterolContent] 185.8 [SodiumContent] 232.0 [CarbohydrateContent] 15.7 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 40.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Put flour,salt,pepper and paprika in a plastic bag.", "Shake to mix.", "Put in damp chicken pieces 2 at a time, shake to coat.", "Put into heated butter in a frying pan.", "Brown both sides.", "Transfer to small casserole dish.", "Gravy-------------.", "Stir flour into fat in pan, adding butter to mix if needed.", "Add water stirring until boiling, should be fairly thin, it will thicken in casserole dish.", "Pour over chicken.", "Cover and bake in 350F for 1 hour or until tender.", "Season if needed." ] |
[Name] Caramel Apple Salad [AuthorId] 30890 [AuthorName] bunnee [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-19T14:10:00Z [Description] This can be used as a salad or dessert, and is a real kid-pleaser. It's also an easy accompaniment to bring to a potluck or holiday dinner. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/12/5/picnzrXtw.jpg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Apple", "Tropical Fruits", "Fruit", "Thanksgiving", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["instant butterscotch pudding mix", "crushed pineapple", "Red Delicious apples", "Cool Whip", "mini marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 50.0 [Calories] 484.9 [FatContent] 33.2 [SaturatedFatContent] 11.5 [CholesterolContent] 0.0 [SodiumContent] 402.1 [CarbohydrateContent] 41.9 [FiberContent] 5.9 [SugarContent] 28.7 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large bowl, add dry pudding mix to Cool Whip, and beat until blended, scraping bottom and sides of bowl. Add remaining ingredients and mix well. Turn into serving dish and sprinkle with crushed peanuts. Cover and refrigerate overnight. |
[Name] Fontina and bell pepper baked potato topping [AuthorId] 24415 [AuthorName] Allecia [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2002-02-19T14:10:00Z [Description] This recipe is from a great, long-gone magazine called Good Food. It is very filling and great if you are on a low-calorie diet. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/12/6/picmAx0EO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/12/6/picaSZv6P.jpg"] [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "High In...", "Microwave", "< 15 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["olive oil", "green pepper", "red bell pepper", "garlic", "salt", "pepper", "Fontina cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 238.5 [FatContent] 22.4 [SaturatedFatContent] 7.3 [CholesterolContent] 32.9 [SodiumContent] 228.1 [CarbohydrateContent] 2.5 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 7.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Microwave oil, peppers, and garlic in a microwave-safe dish on high 1 minute. Season with salt and pepper. Sprinkle cheese over hot split baked potato and microwave 30 seconds. Spoon pepper mixture over cheese. |
[Name] Cracked Pepper Linguine [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Cracked Pepper Linguine 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/20/12/7/picNxC4bK.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Low Cholesterol", "Healthy", "Potluck", "Spicy", "< 30 Mins", "Oven", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1/4", "2", "1", "1", "1", "1", "2", "1 1/2"] [RecipeIngredientParts] ["linguine", "onion", "garlic", "reduced-calorie margarine", "fat free sour cream", "skim milk", "cracked pepper", "parmesan cheese", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 199.2 [FatContent] 2.5 [SaturatedFatContent] 0.9 [CholesterolContent] 4.9 [SodiumContent] 80.5 [CarbohydrateContent] 36.0 [FiberContent] 1.6 [SugarContent] 3.7 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook linguine according to package directions, omitting salt and fat. Drain. Set aside, and keep warm. Saute onion and garlic in margarine in a small frypan over medium heat until onion is crisp tender, set aside. Combine sour cream, milk, and pepper in a small bowl, stir well. Combine linguine, onion mixture, and sour cream mixture, toss well. Sprinkle with parmesan cheese and parsley. Serve immediately. |
[Name] Juicy Herbed Pork Loin With Currant Sauce [AuthorId] 30067 [AuthorName] Kibbie [CookTime] PT1H40M [PrepTime] PT1H10M [TotalTime] PT2H50M [DatePublished] 2002-02-19T14:10:00Z [Description] This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was "on sale"), I panicked! I didn't have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will "wow" your family! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/12/8/picEomFPj.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Christmas", "Thanksgiving", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3", "1 1/2", "1 1/2", "1 1/2", "1/2", "1", "3", "1", "3", "3", NA] [RecipeIngredientParts] ["Dijon mustard", "thyme", "savory", "marjoram", "salt", "black pepper", "fresh parsley", "garlic", "red currant jelly", "black currant jelly", "Dijon mustard", "red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 479.4 [FatContent] 24.1 [SaturatedFatContent] 8.3 [CholesterolContent] 102.1 [SodiumContent] 567.4 [CarbohydrateContent] 30.8 [FiberContent] 1.0 [SugarContent] 21.6 [ProteinContent] 34.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pork Loin Directions-------------. Set oven to 475 degrees. Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side], Insert slivered garlic into the slits made by the knife. Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste. Spread all over pork loin, roll the loin in chopped parsley. Cover with plastic wrap and let rest in refrigerator for at least one hour. Place on rack in shallow roasting pan. Roast in 475 degree oven for exactly 30 minutes. Pull loin out, and rest on countertop (uncovered] for exactly 30 minutes. (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin]. As the loin is resting, turn oven temperature down to 325 degrees. After the loin has rested, put it back in the oven (325 degrees], and bake for approx. 30- 45 minutes, or until the internal temperature reaches 145 degrees. Do not overcook! Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven. (150-155 degrees] While the loin is resting, begin the currant sauce. Currant Sauce Directions-------------. Over medium heat, melt jam. Whisk in mustard, vinegar, and salt and pepper until smooth. Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation. Enjoy! |
[Name] Canadian Living's Mushroom Chicken [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-19T14:10:00Z [Description] I am now using Recipezaar to store recipes I want to try, including this one. What a great way to share! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Kosher", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "8", "2", "1", "4", "4", "2", "1/2", "1/4", "3/4", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "black pepper", "skinless chicken thighs", "onion", "garlic", "mushrooms", "carrots", "dried basil", "salt", "red wine vinegar", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 246.7 [FatContent] 11.0 [SaturatedFatContent] 1.9 [CholesterolContent] 69.4 [SodiumContent] 307.2 [CarbohydrateContent] 16.5 [FiberContent] 2.4 [SugarContent] 4.8 [ProteinContent] 21.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a clean plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In a large skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Remove to plate and set aside. Add onion and garlic to skillet; cook over medium heat for 3 minutes. Add mushrooms, carrots, basil, and salt; cook for a few minutes, just until vegetables are tender. Sprinkle in reserved flour mixture. Stir in stock and vinegar and bring to boil. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced (breasts may not take as long]. Serve sprinkled with parsley. |
[Name] Greek Broccoli and Tomatoes [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT26M [PrepTime] PT10M [TotalTime] PT36M [DatePublished] 2002-02-19T14:10:00Z [Description] Wonderful, versatile broccoli. Change the cheese and spices as you wish, try basil and mozzarella, parmesan or asiago. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/13/1/picDXjYjG.jpg" [RecipeCategory] Vegetable [Keywords] ["Canadian", "Greek", "European", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Steam", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["fresh broccoli", "tomatoes", "water", "dried oregano", "garlic", "feta cheese", "black olives"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 108.5 [FatContent] 2.1 [SaturatedFatContent] 0.8 [CholesterolContent] 3.3 [SodiumContent] 167.2 [CarbohydrateContent] 20.1 [FiberContent] 8.9 [SugarContent] 4.5 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Trim broccoli, remove tough ends, wash and cut into small spears.", "Arrange broccoli in a veggie steamer over boiling water.", "Cover and steam 5 to 8 minutes or until crisp tender.", "Drain, place in saucepan.", "Add tomato wedges, water, garlic and oregano to pan, stir gently.", "Cook uncovered, over medium low heat 10 to 15 minutes or until thoroughly heated, stirring occasionally.", "Sprinkle with Feta and olives.", "Remove from heat, Cover and let stand 2 to 3 minutes or until cheese melts." ] |
[Name] Porcupines [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-19T14:10:00Z [Description] This recipe actually came from the Rice-a-Roni box, but I added the mushroom soup--it gives it far more flavor. We have eaten this since my girls were small they are now 30 & 36 (oh dear, I feel old). [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2 1/2"] [RecipeIngredientParts] ["beef flavored Rice-A-Roni", "egg", "hamburger", "water"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 198.8 [FatContent] 12.4 [SaturatedFatContent] 4.2 [CholesterolContent] 86.0 [SodiumContent] 384.1 [CarbohydrateContent] 3.4 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["This recipe may be increased as many times as needed.", "Mix together egg, hamburger and rice & vermicelli mixture (not seasoning mixture].", "Make into meatballs--all same size (your preference].", "Brown meatballs on all sides, frying without a lid.", "POUR OFF ALL FAT.", "Mix 2 1/2 cup water and the seasoning packet to make the gravy; pour gravy mix over pan of meatballs.", "Simmer about 30 to 45 minutes.", "Pour mushroom soup over meatballs and simmer an additional 10 minutes, or till gravy is smooth (simmer with lid ON]." ] |
[Name] Bacon-Mushroom Baked Potato Topping [AuthorId] 24415 [AuthorName] Allecia [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2002-02-19T14:10:00Z [Description] This is a fantastic recipe from a long-gone magazine called Good Food. It is very filling and great if you are on a low-calorie diet. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/13/3/pic9Sekop.jpg" [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Microwave", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1"] [RecipeIngredientParts] ["bacon", "shallot", "button mushrooms", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 344.0 [FatContent] 32.0 [SaturatedFatContent] 14.1 [CholesterolContent] 61.4 [SodiumContent] 383.0 [CarbohydrateContent] 8.8 [FiberContent] 0.8 [SugarContent] 1.5 [ProteinContent] 6.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Microwave bacon in a microwave-safe dish on high for 2 minutes. Drain on a paper towel. Add shallot to bacon fat and microwave 1 minute. Stir in mushrooms and butter; microwave 1 minute longer. Crumble bacon; stir into mushrooms. Spoon over a hot, split baked potato. |
[Name] Cinnamon Glazed Almonds [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT47M [PrepTime] PT10M [TotalTime] PT57M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Cinnamon Glazed Almonds recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "2", "1", "1", "3", "4"] [RecipeIngredientParts] ["butter", "salt", "sugar", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 480.7 [FatContent] 35.0 [SaturatedFatContent] 7.0 [CholesterolContent] 20.3 [SodiumContent] 263.2 [CarbohydrateContent] 36.0 [FiberContent] 6.7 [SugarContent] 27.6 [ProteinContent] 12.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Place butter in a 13\" X 9\" pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks. |
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