text stringlengths 165 61.8k |
|---|
[Name] Curried Chicken and Sweet Potato Salad [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Curried Chicken and Sweet Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Fruit", "Vegetable", "Nuts", "Meat", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "2", "2 -3", "1/2", "1/4", "1/4", "1/2", "1 -2", "3 -4", "1", "1"] [RecipeIngredientParts] ["plain yogurt", "mango chutney", "curry", "garlic cloves", "boneless chicken breasts", "sweet potatoes", "celery ribs", "roasted cashew nuts", "dates", "fresh cilantro", "plain yogurt", "mango chutney", "curry", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 963.7 [FatContent] 32.0 [SaturatedFatContent] 8.3 [CholesterolContent] 102.8 [SodiumContent] 1673.5 [CarbohydrateContent] 127.1 [FiberContent] 17.9 [SugarContent] 41.0 [ProteinContent] 46.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put the first 4 ingredients into a plastic bag. Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time]. Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature. Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness] or until the outside has browned and the juices run clear. Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces. While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients. Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish] in a large bowl, drizzle with dressing, then toss gently to combine. Garnish with the reserved cilantro and serve immediately or refrigerate until required. |
[Name] Chocolate Mint Muffins [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Chocolate Mint Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "1/4", "1", "1", "1/4", "28"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "salt", "egg", "milk", "butter"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 108.9 [FatContent] 5.3 [SaturatedFatContent] 3.2 [CholesterolContent] 30.6 [SodiumContent] 182.7 [CarbohydrateContent] 14.5 [FiberContent] 0.7 [SugarContent] 8.4 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 12 Muffins [RecipeInstructions] Sift flour, sugar, cocoa powder, baking powder and salt into medium bowl; stir to mix. In another bowl, combine egg, milk and butter, beat to mix well. Pour egg mixture into flour mixture; mix until moistened. Be careful not to overmix. Gently fold in candies. Lightly grease 12 muffin cups or line with cupcake liners. Place about 1/4 cup batter into each cup. Bake in a pre-heated 375°F oven for 15-18 minutes, or until top of muffins are slightly firm. Remember toothpick won't necessarily work because of the melted chocolate. Cool in pan for 5 minutes. Place on wire rack to cool completely. |
[Name] Chicken And Gravy [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Chicken And Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "6", "4", "1/2", "1/4", "1/2", "1 1/2"] [RecipeIngredientParts] ["flour", "paprika", "salt", "pepper", "boneless skinless chicken breast halves", "butter", "fresh mushrooms", "onion", "evaporated milk", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 223.8 [FatContent] 5.8 [SaturatedFatContent] 3.0 [CholesterolContent] 81.2 [SodiumContent] 506.6 [CarbohydrateContent] 11.2 [FiberContent] 0.6 [SugarContent] 0.5 [ProteinContent] 30.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine flour, paprika, salt and pepper. Coat chicken. Save flour mixture. In large skillet, saute chicken in butter, turning and browning until done. Remove and keep warm. In same skillet, saute mushrooms for 3 minutes. Add onion, cook for 2 minutes. Add 3 T of the flour mix to pan. Cook and stir for 1 minute. Add milk mixture, stirring until mixture comes to a boil. Thin with more milk if neccesary. |
[Name] Brown and Wild Rice Pilaf [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-19T14:10:00Z [Description] Make and share this Brown and Wild Rice Pilaf recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/4", "1/2", "1/4", "1/4", "1/4", "3 1/2"] [RecipeIngredientParts] ["brown rice", "wild rice", "onion", "celery", "margarine", "mushroom", "sage", "dried marjoram", "dried thyme"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 231.0 [FatContent] 9.9 [SaturatedFatContent] 1.9 [CholesterolContent] 4.2 [SodiumContent] 298.3 [CarbohydrateContent] 28.8 [FiberContent] 1.8 [SugarContent] 3.5 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender. Stir in mushrooms, sage, marjoram, thyme and stock. Heat to boiling, stirring occasionally. Pour into ungreased 1 1/2-quart casserole. Cover tightly. Bake in 350-degree oven until all liquid is absorbed, about 1 hour. |
[Name] Anchovy Garlic Spread [AuthorId] 21487 [AuthorName] Rise3834 [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2002-02-19T14:11:00Z [Description] A change from garlic toast. You need to at least "like" anchovies for this one! Serving size depends on how thick or thin you spread the mixture on each slice of bread. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["European", "Broil/Grill", "< 15 Mins", "Oven", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "10 -12", NA] [RecipeIngredientParts] ["anchovy", "olive oil", "garlic", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 35.4 [FatContent] 3.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 8 slices [RecipeInstructions] Saute' garlic in oil (do not brown]. Add anchovies and cook/saute for a few minutes. Put mixture in blender or food processor and puree. Spread onto sliced French, Sour Dough or Italian bread. Cover each slice with desired amount of cheese. Place under broiler until the cheese becomes bubbly. Note: if you are not terribly fond of anchovies (very salty fish] I would put on a thinner spread. |
[Name] Creamy carrot and scallion baked potato topping [AuthorId] 24415 [AuthorName] Allecia [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2002-02-19T14:11:00Z [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] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Microwave", "< 15 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "2 1/2", "1"] [RecipeIngredientParts] ["plain yogurt", "sour cream", "parmesan cheese", "carrots", "scallion"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 121.1 [FatContent] 8.7 [SaturatedFatContent] 5.2 [CholesterolContent] 25.3 [SodiumContent] 202.4 [CarbohydrateContent] 5.5 [FiberContent] 0.9 [SugarContent] 3.6 [ProteinContent] 5.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except. 5 tbs carrot and spoon over hot split baked potato. Garnish with remaining carrot. |
[Name] Ham, cheese, and onion baked potato topping [AuthorId] 24415 [AuthorName] Allecia [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2002-02-19T14:11:00Z [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] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Cheese", "Vegetable", "Meat", "Very Low Carbs", "High Protein", "High In...", "Microwave", "< 15 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1 1/2", "2"] [RecipeIngredientParts] ["olive oil", "ham", "onions", "cheddar cheese", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 282.0 [FatContent] 22.5 [SaturatedFatContent] 10.4 [CholesterolContent] 59.4 [SodiumContent] 696.0 [CarbohydrateContent] 2.7 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 17.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine oil, ham, and onion in microwave-safe dish and microwave on high 1 minute. Sprinkle cheese over hot split baked potato and microwave 30 seconds. Spoon ham mixture over cheese and sprinkle with parsley. |
[Name] Apple-Glazed Pork Roast with Sauerkraut [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2002-02-19T14:11:00Z [Description] Make and share this Apple-Glazed Pork Roast with Sauerkraut recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "German", "European", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Roast", "Oven"] [RecipeIngredientQuantities] ["4 -5", "1", "1", "3/4", "1/4", "2", "1", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "cornstarch", "caraway seed", "salt", "lemon juice", "sauerkraut", "apples", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 2442.2 [FatContent] 132.6 [SaturatedFatContent] 42.3 [CholesterolContent] 914.8 [SodiumContent] 1455.9 [CarbohydrateContent] 18.9 [FiberContent] 4.5 [SugarContent] 12.6 [ProteinContent] 275.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon caraway seed, and salt. Stir in 11/2 cups apple juice and lemon juice. Cook, stirring, over medium heat until thickened. Set aside. Place roast in oven-proof skillet. Insert meat thermometer. Roast at 325 degrees for 1 hour. Brush with 1/2 cup apple juice mixture. Roast 2 hours longer. Spoon combined sauerkraut, apples, carrot, and 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Spoon remaining apple juice mixture over pork roast and sauerkraut; cover. Roast 30 to 60 minutes longer, or until meat thermometer registers 155 to 160 degrees. Let roast stand 5 to 10 minutes. Slice to serve. |
[Name] Peanut Butter and Celery Soup [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-19T14:11:00Z [Description] Make and share this Peanut Butter and Celery 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/20/14/4/picTfevVT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/14/4/picQXWQSP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/14/4/picrgv5fZ.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Nuts", "Canadian", "Kid Friendly", "Kosher", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "3", "3", "2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["celery", "water", "butter", "margarine", "all-purpose flour", "milk", "salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 371.9 [FatContent] 29.5 [SaturatedFatContent] 11.6 [CholesterolContent] 40.0 [SodiumContent] 601.0 [CarbohydrateContent] 17.9 [FiberContent] 2.9 [SugarContent] 3.9 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a saucepan, place chopped celery and water and cover; bring to a boil and boil for about 20 minutes or until celery is tender but not mushy. In a separate large saucepan, make a thin white sauce with the butter, flour, milk and salt and pepper. When creamy, add undrained celery and peanut butter; stir together well. When soup is well blended and creamy, taste; add more salt and pepper if desired. |
[Name] Sherried Mushrooms [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-19T14:11:00Z [Description] Make and share this Sherried Mushrooms 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/20/14/5/picinzOAg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/14/5/pictG3QBv.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["green onion", "fresh mushrooms", "dry sherry", "low-sodium worcestershire sauce", "fresh ground pepper"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 40.3 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 3.8 [FiberContent] 1.0 [SugarContent] 1.6 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Coat a large nonstick frypan with cooking spray, place over medium high heat until hot. Add green onions, saute until tender. Stir in mushrooms and remaining ingredients, cover and cook over low heat 10 minutes or until mushrooms are tender. |
[Name] Canadian Living's Lime-Buttered Scallops in Phyllo [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-19T14:11:00Z [Description] Again, I'm using Recipezaar as a holding place for recipes I want to try. Why not share? This is a main course, although, for my friends, I would serve it as an appetizer -- I will categorize it as both. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Canadian", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "2", "3", "2", "1/2", "1", "3", "2"] [RecipeIngredientParts] ["fresh scallops", "salt", "black pepper", "butter", "margarine", "kaffir lime leaves", "lime rind", "lime juice", "phyllo pastry", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.7 [FatContent] 13.2 [SaturatedFatContent] 7.6 [CholesterolContent] 68.0 [SodiumContent] 479.3 [CarbohydrateContent] 10.6 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 20.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F degrees. First, make Phyllo Baskets: Lightly brush each phyllo sheet with butter. Stack and cut into 4 rectangles. Press each rectangle gently into 4 large muffin cups, leaving empty cup between each to allow for overhang. Bake in preheated oven for about 5 minutes or until golden; transfer to rack and let cool. Cut scallops in half crosswise if they are large; sprinkle with salt and pepper. In large nonstick skillet, melt butter over medium-high heat and cook scallops and lime leaves (if using], stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque. With slotted spoon, transfer to plate and set aside. Add gin, lime rind and juice to skillet and bring to a simmer. Return scallops to skillet, turning gently to coat; heat through. Remove lime leaves and discard. Spoon scallops and liquid into phyllo baskets and serve immediately. |
[Name] Baked Macaroni with Cheese and Tomatoes [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-02-19T14:11:00Z [Description] I haven't made this in years, so was very pleased to find it again as I was browsing through some of my older cookbooks. It's very homey and makes for a great dinner. Prep time includes boiling the macaroni. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "3", "1 1/2", "3", NA, "1/4", "2", "1"] [RecipeIngredientParts] ["elbow macaroni", "savory", "white sugar", "green onions", "sharp cheddar cheese", "canned tomatoes", "mild cheddar cheese", "eggs", "milk"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 304.1 [FatContent] 14.6 [SaturatedFatContent] 8.7 [CholesterolContent] 87.9 [SodiumContent] 383.8 [CarbohydrateContent] 27.6 [FiberContent] 2.0 [SugarContent] 3.5 [ProteinContent] 15.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Cook macaroni according to pkg directions; when done, drain and place in a casserole dish. In a large bowl, place the tomatoes then stir in the savory, sugar, salt, pepper, green onions and grated cheddar and stir well. Pour tomato mixture over macaroni and stir to combine. Lay slices of cheese over top of casserole. Beat eggs with milk, then pour over casserole; do NOT stir. Bake in preheated oven for 45 minutes. |
[Name] Warm Cherry Puff [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-19T14:11:00Z [Description] Make and share this Warm Cherry Puff recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Fruit", "Low Protein", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["milk", "eggs", "biscuit mix", "sugar", "butter", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 205.6 [FatContent] 6.5 [SaturatedFatContent] 3.2 [CholesterolContent] 64.9 [SodiumContent] 162.0 [CarbohydrateContent] 33.4 [FiberContent] 0.6 [SugarContent] 7.2 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees. Blend milk, eggs, biscuit mix, sugar, almond estract and butter in blender for 15 seconds, or with electric mixer beat on HIGH speed or 1 minute. Pour into greased 10\" pie pan or 11x7\" baking pan. Spoon cherry filling over the top. Bake 25-30 minutes, until golden brown. |
[Name] Cajun Orange Chops [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-19T14:11:00Z [Description] Make and share this Cajun Orange Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "2", "4"] [RecipeIngredientParts] ["orange marmalade", "garlic", "green onions with tops"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 546.5 [FatContent] 31.5 [SaturatedFatContent] 9.5 [CholesterolContent] 170.8 [SodiumContent] 168.6 [CarbohydrateContent] 10.3 [FiberContent] 0.2 [SugarContent] 8.7 [ProteinContent] 52.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients for marinade and pour over pork chops in shallow glass dish. Marinate 10 or 15 minutes while heating grill or broiler. Place marinated pork chops on grill or under broiler (on medium] for 7 to 10 minutes per side, brushing marinade on chops as they are turned. Be careful not to overcook. |
[Name] Chicken Won Ton Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT3H [PrepTime] PT45H [TotalTime] PT48H [DatePublished] 2002-02-19T14:11:00Z [Description] Make and share this Chicken Won Ton Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Weeknight", "For Large Groups", "Stove Top"] [RecipeIngredientQuantities] ["2", "6", "1", "5", "5", "1", "3", "1", "2", "1 1/2"] [RecipeIngredientParts] ["wonton wrappers", "boiling water", "chicken", "carrots", "celery ribs", "onion", "ground chicken", "green onion", "eggs", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.5 [FatContent] 10.2 [SaturatedFatContent] 2.8 [CholesterolContent] 98.4 [SodiumContent] 540.8 [CarbohydrateContent] 30.5 [FiberContent] 1.7 [SugarContent] 1.3 [ProteinContent] 21.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook chicken in water with carrot, celery, salt, and onion for 2 hours. Remove bones and skin. Chop chicken meat. Add to stock. Refrigerate overnight. Next morning, remove fat from top of chicken stock. Strain the vegetables from the stock and discard. Chicken stays in stock. Mix ground meat, eggs, and green onions and fill wraps with 1 tablespoon per wrap. Heat broth. Drop filled wontons (15-20 at a time] in broth. After they rise to surface, simmer. Place broth and won tons in individual soup bowls. Garnish with sliced diced onions. |
[Name] Claude Lenfant's Chicken Marsala [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-19T14:11:00Z [Description] This is another recipe from my celebrity collection. Claude Lenfant was (still is, for all I know) the director of the U.S. National Heart, Lung and Blood Institute. I would serve this with rice or pasta. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/1/piccnyU9E.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Very Low Carbs", "Low Cholesterol", "Healthy", "Kosher", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", NA, NA, "2", "1/2", "1/2", "2", "1/4"] [RecipeIngredientParts] ["margarine", "boneless skinless chicken breasts", "black pepper", "salt", "shallots", "marsala wine", "low sodium chicken broth", "plum tomatoes", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 305.4 [FatContent] 4.7 [SaturatedFatContent] 1.0 [CholesterolContent] 68.4 [SodiumContent] 133.5 [CarbohydrateContent] 9.0 [FiberContent] 1.2 [SugarContent] 3.6 [ProteinContent] 29.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, melt margarine. Brown chicken breasts; sprinkle with salt and pepper and remove from skillet. Add shallots, Marsala, chicken stock and tomatoes to skillet. Simmer until liquid is partially reduced, about 10 minutes. Return chicken to skillet, spooning sauce over breasts. Cover and simmer until chicken is tender, about 25 to 30 minutes. On a warm serving platter, place the breasts, then pour sauce over; garnish with parsley. |
[Name] Raspberry Cream Cheese Pie [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT3H [PrepTime] PT35M [TotalTime] PT3H35M [DatePublished] 2002-02-19T18:01:00Z [Description] This is a tried and true recipe. Nice flavors, and light texture. Love those raspberries, but you could use any other berry instead. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Raspberries", "Berries", "Fruit", "Low Protein", "Weeknight", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1 1/2", "8", "1/4", "3/4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["graham cracker crumbs", "granulated sugar", "butter", "cinnamon", "cream cheese", "granulated sugar", "unflavored gelatin", "water", "fresh raspberries", "frozen raspberries"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3465.4 [FatContent] 245.2 [SaturatedFatContent] 139.4 [CholesterolContent] 692.9 [SodiumContent] 2416.1 [CarbohydrateContent] 301.0 [FiberContent] 36.3 [SugarContent] 179.8 [ProteinContent] 37.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["Combine graham cracker crumbs, sugar, melted butter, and cinnamon.", "Press into a 9-inch pie pan, set aside.", "Beat cream cheese and sugar until smooth.", "Whip cream and gently fold into cheese mixture.", "Soak gelatin in water 5 minutes in the top of a double boiler, over hot water.", "Stir gelatin mixture until completely dissolved.", "Stir gelatin into cream cheese mixture.", "Fold in raspberries.", "Pour into prepared crust.", "Chill for 2 to 3 hours.", "Before serving, decorate with whipped cream." ] |
[Name] Marinated Three-Bean Salad [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] nan [PrepTime] PT6H [TotalTime] PT6H [DatePublished] 2002-02-19T18:01:00Z [Description] Great bean salad that can be made the overnight way or the quick way. Prep time is the marinade time. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Potluck", "Weeknight", "No Cook"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "2/3", "1/2", "1/4", "1"] [RecipeIngredientParts] ["lima beans", "red kidney beans", "onion", "green pepper", "vinegar", "sugar", "celery seed"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 130.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 197.1 [CarbohydrateContent] 26.3 [FiberContent] 5.4 [SugarContent] 9.9 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain the canned beans. Combine the drained beans, onion and green pepper in a large bowl. In a screw top jar combine vinegar, salad oil, sugar and celery seed. Cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and chill for at least 6 hours or overnight, stirring occasionally. Drain before serving. Quick Three-Bean Salad. Prepare bean salad as above, except substitute one 8 oz bottle of italian salad dressing for the vinegar, salad oil, sugar, and celery seed. Continue as directed. Marinade in refrigerator for 1 to 1 1/2 hours. Drain before serving. |
[Name] Simply Delicious Meatloaf [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-02-19T18:01:00Z [Description] Make and share this Simply Delicious Meatloaf 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/20/15/4/picBE596d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/4/picSCd0NE.jpg"] [RecipeCategory] Meat [Keywords] ["Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["ground beef", "egg", "water"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 291.6 [FatContent] 18.3 [SaturatedFatContent] 7.0 [CholesterolContent] 112.4 [SodiumContent] 152.6 [CarbohydrateContent] 6.5 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 23.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix beef, bread crumbs and egg thoroughly. In medium baking pan shape firmly into 8- by 4-inch loaf. Bake at 350°F. for 30 minutes. Spread 1/2 can soup over top of meat loaf. Bake 30 minutes more or until meat loaf is no longer pink. In small saucepan mix 2 tablespoons drippings, remaining soup and water. Heat through. Serve with meat loaf. |
[Name] Creamy Potato Salad [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2002-02-19T18:02:00Z [Description] Have you ever posted a recipe and just love reading the reviews for it? This is my signature potato salad. Whenever there is a pot luck function at work, I am TOLD that I have to bring the potato salad. No one else is allowed to and I am never given a choice. Thank you everyone who ever tried this potato salad and for leaving such glowing reviews for it. You all have made me look so good. I personally can not stand eggs or raw onions, so I leave them out but I know most people don't think a potato salad is complete without them. Thanks again for so many wonderful reviews. (psssst....check out my recipe #123107 as well. It shares the dressing with this recipe but tastes much much different because of the different ingredients) Please see Recipe #242966 for bacon bit tips. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/DfRxI7TQQLSsOsTEguCB_bacon-potato-salad-carolina-bbq-pork-mustard-sauce-5759.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/picjPjLeO.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20155/CuoxxaSuR7uXBaAv6QLQ_197685300755006.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/1UzoBgoSXWqnLkX2jsGd_bacon-potato-salad-carolina-bbq-pork-mustard-sauce-5738.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/YAwqq0D5TNG7DDwKO2i6_bacon-potato-salad-carolina-bbq-pork-mustard-sauce-5756.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/xnXHfql0SmCD3zeLPy92_bacon-potato-salad-carolina-bbq-pork-mustard-sauce-5778.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/Ga3P6TWQnqW8qY36dmml_bacon-potato-salad-carolina-bbq-pork-mustard-sauce-5737.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/picvIiXmi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/pic0GQ9CN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/pic8wo1pb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/picJXTJHx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/picna6dVE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/picpB4S8k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/picB0oKCq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/picKkowrY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/picvkBLfc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/pickSxlq1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/pic0n23qZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/picVqY359.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/5/picePtKWn.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Lactose Free", "Free Of...", "Potluck", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1/2", "1/3", "1 1/4", "2", "2", "2", "2", "1 1/2", "2"] [RecipeIngredientParts] ["potatoes", "bacon", "Homemade Fresh Bacon Bits", "celery", "onion", "mayonnaise", "sugar", "celery seeds", "apple cider vinegar", "prepared mustard", "salt"] [AggregatedRating] 5.0 [ReviewCount] 260.0 [Calories] 296.3 [FatContent] 14.3 [SaturatedFatContent] 4.7 [CholesterolContent] 60.3 [SodiumContent] 803.7 [CarbohydrateContent] 34.4 [FiberContent] 4.1 [SugarContent] 6.1 [ProteinContent] 8.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cook potatoes in boiling, salted water until tender.", "Drain well.", "Peel and cube potatoes.", "Transfer to a large bowl.", "Add celery, onion, sweet relish and bacon bits.", "Combine mayo, sugar, celery seed, vinegar, mustard, and salt.", "Add mayo mixture to potatoes.", "Toss lightly to coat potato mixture.", "Carefully fold in the chopped eggs.", "Cover and chill thoroughly.", "Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking. Perfect bacon bits." ] |
[Name] Crispex Crunch [AuthorId] 28570 [AuthorName] Terri at Momswim [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-19T18:02:00Z [Description] Make and share this Crispex Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Kid Friendly", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1 -2", "1", "1/2", "1"] [RecipeIngredientParts] ["brown sugar", "butter", "baking soda", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 634.6 [FatContent] 19.3 [SaturatedFatContent] 11.8 [CholesterolContent] 48.8 [SodiumContent] 804.2 [CarbohydrateContent] 114.5 [FiberContent] 0.8 [SugarContent] 54.8 [ProteinContent] 4.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place Crispex in large bowl. Set aside. Melt butter in sauce pan, then add brown sugar and Karo syrup. Cook until boiling, stirring constantly when it comes to a boil. Continue stirring 3 minutes. Remove from heat and add baking soda and vanilla. Pour over Crispex. Place on two cookie sheets and bake at 200 degrees for 1 hour, stirring every 15 minutes. |
[Name] Doughnut Muffins [AuthorId] 29920 [AuthorName] crawfish pie [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-19T18:02:00Z [Description] Found this on the back of Clabber Girl baking powder.These are great muffins. I make them for all occasions. Love to make extra and freeze them. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/7/01503261633.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/7/01473259083.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/7/picVCxEIl.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/3", "1/2", "1 1/2", "1/2", "1/2", "2", "3", "3", "1"] [RecipeIngredientParts] ["egg", "milk", "flour", "nutmeg", "salt", "baking powder", "sugar", "sugar", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 148.8 [FatContent] 7.0 [SaturatedFatContent] 1.2 [CholesterolContent] 19.1 [SodiumContent] 168.6 [CarbohydrateContent] 19.1 [FiberContent] 0.6 [SugarContent] 6.4 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] ["Beat egg.", "Add in oil and milk and continue to beat until mixed. Set aside.", "Sift flour, nutmeg, salt, baking powder and sugar into the egg mixture.", "Mix and fill muffin cups.", "Combine sugar and cinnamon.", "Sprinkle generously on top of each muffin.", "Add a dollop of butter atop each muffin.", "Bake at 400°F for 20 minutes.", "NOTE: I add a couple of sprinkles of cinnamon to the batter.", "I also sprinkle a little of the cinnamon/sugar mixture on the bottom muffin cups before adding mix." ] |
[Name] Homemade Italian Salad Dressing [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-19T18:02:00Z [Description] Make and share this Homemade Italian Salad Dressing 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/20/15/8/picofr3Dz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/8/picLUe7QK.jpg"] [RecipeCategory] Salad Dressings [Keywords] ["Lactose Free", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1", "1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["wine vinegar", "salt", "sugar", "dried oregano leaves", "dry mustard", "paprika", "garlic clove"] [AggregatedRating] 4.5 [ReviewCount] 49.0 [Calories] 483.9 [FatContent] 54.1 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 582.7 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] 1 1/3 Cups [RecipeInstructions] Combine all ingredients in a jar with a lid; cover and shake to mix thoroughly. Let stand at least 2 hours to blend seasonings. Shake well before using. Wonderful on Italian lettuce salad. |
[Name] Weepless Meringue [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-19T18:02:00Z [Description] Make and share this Weepless Meringue 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/20/15/9/GmisUXhZSfuD3dn8TrGb_IMG_2226.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/9/picxcufnY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/9/pic3L71yo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/9/picqkgmjK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/9/haHnSoPgQwWmbidtBRI2_IMG_2223.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/9/picRJ1VI6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/9/piciLRcei.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/9/picPWXFoa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/15/9/picdOncyb.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3", "1", "6"] [RecipeIngredientParts] ["cornstarch", "water", "boiling water", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 374.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 324.7 [CarbohydrateContent] 83.6 [FiberContent] 0.1 [SugarContent] 76.2 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] Mix together cornstarch and cold water. Add to 1/2 cup boiling water. Cook over low heat until it thickens. Set aside to cool. Beat egg whites, dash of salt, and sugar until stiff. Add cooled cornstarch mixture to beaten egg white mixture. Put on pie, making sure it covers the edges well. Bake at 350 degrees for 20 minutes or until golden brown. |
[Name] Cabbage Casserole [AuthorId] 27395 [AuthorName] Manda [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-19T18:02:00Z [Description] An interesting (kind of odd) combination of flavors and textures. I absolutely love this casserole. It is a great one-dish meal, and very stick-to-your ribs comfort food. I serve with a fresh, green salad. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Cheese", "Vegetable", "Meat", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1 1/2", "6", "1", "2", "2", "1/4", "1/8", "1/8", "1", "1/2"] [RecipeIngredientParts] ["cabbage", "onions", "pork sausage link", "margarine", "flour", "salt", "garlic powder", "ground black pepper", "milk", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.8 [FatContent] 34.8 [SaturatedFatContent] 13.8 [CholesterolContent] 90.0 [SodiumContent] 1431.3 [CarbohydrateContent] 32.4 [FiberContent] 4.7 [SugarContent] 9.3 [ProteinContent] 23.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Parboil cabbage and onions for 7 minutes and drain. In small saucepan over medium heat, combine margarine, flour, milk, and seasonings. Cook until margarine melts, stirring constantly. Add Velveeta cheese, and continue cooking until cheese melts and sauce is smooth. Remove from heat. In 2 quart casserole dish, layer half of cabbage and onions, then bread, then sausage. Repeat layers of cabbage and bread. Top with sauce, and then top with remaining sausage. Bake 30 minutes at 350 degrees. Top with additional cheese and bake until cheese melts. |
[Name] Wild Rice-Chicken Casserole [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-19T18:02:00Z [Description] Easy and tasty rice and chicken dish for that leftover chicken or turkey. There is never any leftovers. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", "1/2", "1/3", "1/2", "2"] [RecipeIngredientParts] ["onion", "celery", "butter", "margarine", "sour cream", "dry white wine", "curry powder", "chicken", "turkey"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 159.4 [FatContent] 11.8 [SaturatedFatContent] 5.5 [CholesterolContent] 20.0 [SodiumContent] 549.3 [CarbohydrateContent] 8.5 [FiberContent] 0.6 [SugarContent] 3.3 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare rice mix according to package directions. While rice is cooking, cook onion and celery in butter until tender. Stir in soup, sour cream, wine, and curry. Stir in chicken and cooked rice. Turn into a 2 quart casserole or a 12x7x2 inch baking dish. Bake, uncovered, in a 350 degree oven for 35 to 40 minutes. Stir before serving. |
[Name] Easy Spinach Squares [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-19T18:02:00Z [Description] Make and share this Easy Spinach Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4 - 1/2", "3", "1", "1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["frozen chopped spinach", "butter", "eggs", "milk", "sharp cheddar cheese", "flour", "onion", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 231.0 [FatContent] 14.8 [SaturatedFatContent] 8.8 [CholesterolContent] 102.9 [SodiumContent] 380.8 [CarbohydrateContent] 14.0 [FiberContent] 1.4 [SugarContent] 1.2 [ProteinContent] 10.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook spinach according to package instructions and drain. Preheat oven to 350. Melt butter in a 9x13\" baking pan (don't let it burn]. Remove from oven. Combine remaining ingredients with spinach and mix well. Turn into pan with melted butter, stirring in butter and spreading evenly. Bake 30 minutes. Cool 5 minutes. Cut into large 3\"x3\" squares to serve as a side dish or 1 1/2\" squares to serve as an appetizer. |
[Name] Jambalaya [AuthorId] 28570 [AuthorName] Terri at Momswim [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2002-02-19T18:02:00Z [Description] Make and share this Jambalaya recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Creole", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["12", "2", "1", "2", "1", "1/3", "1 1/2", "1", "1 1/2", "1/2", "1", "1", "1/2", "1", "3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "green peppers", "onion", "celery", "whole tomatoes", "tomato paste", "beef broth", "dried parsley", "dried basil leaves", "dried oregano leaves", "Tabasco sauce", "cayenne pepper", "salt", "shrimp", "cooked rice"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 321.8 [FatContent] 3.4 [SaturatedFatContent] 0.6 [CholesterolContent] 148.8 [SodiumContent] 1052.1 [CarbohydrateContent] 37.4 [FiberContent] 3.2 [SugarContent] 5.7 [ProteinContent] 34.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut chicken into 1-inch pieces. Add all ingredients, except shrimp and rice, to crock pot. Cook on low 8-10 hours or 3-4 hours on high. Add shrimp the last 15-30 minutes of cooking. Stir in rice when ready to serve. |
[Name] Fiesta Chicken & Rice Bake [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-19T18:02:00Z [Description] Make and share this Fiesta Chicken & Rice Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["White Rice", "Poultry", "Rice", "Meat", "Tex Mex", "Southwestern U.S.", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "3/4", "4", NA, "1/2"] [RecipeIngredientParts] ["thick & chunky salsa", "water", "whole kernel corn", "white rice", "boneless skinless chicken breast halves", "paprika", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 435.9 [FatContent] 11.5 [SaturatedFatContent] 4.6 [CholesterolContent] 88.2 [SodiumContent] 1246.9 [CarbohydrateContent] 45.6 [FiberContent] 2.8 [SugarContent] 3.0 [ProteinContent] 36.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 2-quart shallow baking dish mix soup, salsa, water, corn and rice. Place chicken on rice mixture. Sprinkle paprika over chicken. Cover. Bake at 375°F for 45 minutes or until chicken is no longer pink and rice is done. Sprinkle with cheese. |
[Name] Jell-o Lime Margarita (Virgin) Smoothie [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-19T18:02:00Z [Description] Make and share this Jell-o Lime Margarita (Virgin) Smoothie 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/20/16/5/picLaJt5e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/16/5/picj9Tcfr.jpg"] [RecipeCategory] Smoothies [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "St. Patrick's Day", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["boiling water", "lime Jell-O gelatin", "vanilla ice cream", "milk", "pineapple tidbits"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 273.6 [FatContent] 10.2 [SaturatedFatContent] 6.3 [CholesterolContent] 40.2 [SodiumContent] 187.3 [CarbohydrateContent] 41.4 [FiberContent] 0.8 [SugarContent] 35.3 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a blender, pour in boiling water then gelatin powder. Cover and blend for a couple of seconds; scrape sides of container. To blender, add the ice cream, milk, and pineapple; also add a few handfuls of crushed ice. Replace cover and blend until smooth; serve immediately. |
[Name] Salt Substitute [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-19T18:02:00Z [Description] This recipe is Courtesy of the South Carolina Department of Health and Environmental Services. It is heart healthy. I put 50 servings--truth is I don't have a clue. It would be according to how much you use each time. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "6", "3", "3"] [RecipeIngredientParts] ["chili powder", "ground oregano", "black pepper", "garlic powder", "dry mustard", "onion powder", "paprika", "poultry seasoning"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 8.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 1.5 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 0.3 [RecipeServings] 50.0 [RecipeYield] 50 sevings [RecipeInstructions] "Mix all seasonings together and put in your salt shaker." |
[Name] Braided Sweet Bread [AuthorId] 27395 [AuthorName] Manda [CookTime] PT35M [PrepTime] PT2H [TotalTime] PT2H35M [DatePublished] 2002-02-19T18:02:00Z [Description] This recipe comes from my best friend's aunt. It is a wonderful, chewy sweet bread that I can't keep my hands off of whenever I make it! Just a great, simple sweet bread recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/16/7/pic5NBklL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/16/7/picXFHSLj.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20167/FRQeYwxtShOvDEWDxdt0_IMG_20170225_215134_309.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/16/7/pic4jxVlk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/16/7/picFODs5C.jpg" ] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1", "4", "1/2", "1 1/2", "4 1/2", "1"] [RecipeIngredientParts] ["water", "milk", "dry yeast", "margarine", "sugar", "salt", "flour", "egg"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 1584.6 [FatContent] 34.8 [SaturatedFatContent] 10.1 [CholesterolContent] 118.6 [SodiumContent] 2144.1 [CarbohydrateContent] 275.0 [FiberContent] 8.6 [SugarContent] 50.8 [ProteinContent] 39.9 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Mix together water, warm milk, and yeast. Add melted margarine, sugar, salt and flour. Knead dough, place in bowl, cover and let rise in warm place 1 hour. Divide dough into 6 parts. Shape dough into 6 long pieces (length of baking sheet]. On baking sheet, braid 3 of the pieces together like you would hair, then braid remaining 3 pieces together. Cover and let raise 1 more hour. Brush beaten egg on top and bake at 350 degrees for 30-40 minutes. |
[Name] Chocolate Marble Terrine [AuthorId] 21107 [AuthorName] Janice Gill [CookTime] PT8H [PrepTime] PT24H [TotalTime] PT32H [DatePublished] 2002-02-19T18:02:00Z [Description] This striking presentation utilizes two different chocolate mousses, one made with semisweet chocolate and the other with white chocolate. To slice the terrine perfectly, use a very sharp, thin knife that has been rinsed in warm water and wiped dry. Slices of the terrine can be served on pools of dark chocolate sauce; count on 3 to 4 tablespoons of sauce per serving. Original Source: Cook's Magazine [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Weeknight"] [RecipeIngredientQuantities] ["8", "4", "1/2", "1", "12", "6", "2/3", "1", "1/2", "1", "1/3", "3", "1/3"] [RecipeIngredientParts] ["butter", "heavy cream", "cognac", "white chocolate", "butter", "heavy cream", "cognac", "granulated sugar", "light corn syrup", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 624.0 [FatContent] 47.1 [SaturatedFatContent] 29.1 [CholesterolContent] 61.2 [SodiumContent] 131.1 [CarbohydrateContent] 58.3 [FiberContent] 6.3 [SugarContent] 41.9 [ProteinContent] 8.0 [RecipeServings] 12.0 [RecipeYield] 1 dessert [RecipeInstructions] Butter a 1 1/2-quart terrine mold or loaf pan and line with plastic wrap. For the Dark Chocolate Mousse, cut chocolate and butter into small pieces and combine in a bowl. In a medium saucepan, bring about 2 inches of water to a simmer. Remove pan from heat. Set the bowl of chocolate over the hot water and stir until chocolate has melted. Cool, and then add the cream, 2 tablespoons at a time, stirring well. Stir in the cognac. Cover mixture with plastic and let stand at room temperature until firm and cool, at least 2 hours. Do not refrigerate. For the White Chocolate Mousse, follow the procedure above, substituting white chocolate for the semisweet. For the Chocolate Sauce, cut chocolate into small pieces. In a saucepan, combine sugar, corn syrup, and 1 cup water, and bring to a boil. Remove from heat and stir in chocolate. Let chocolate mixture stand 2 minutes, and then whisk until smooth. Set aside to cool. Recipe can be prepared to this point a day ahead. For the meringue, in a medium saucepan, bring about 2 inches of water to a simmer. Combine egg whites and sugar in the bowl of an electric mixer or in a large bowl. Set bowl over the simmering water and gently whisk until egg whites are warm and sugar is dissolved, about 3 minutes. Remove bowl from simmering water, and using the whisk attachment of mixer, whip until meringue is cool and stiff peaks form, about 7 minutes. Set aside. Beat White Chocolate Mousse on medium speed until lightened in texture and color, about 3 minutes. Repeat with Dark Chocolate Mousse. Immediately fold 1/3 of the meringue into the Dark Chocolate Mousse; 2/3 of the meringue into the White Chocolate Mousse. Spoon the Dark Chocolate Mousse on top of the White Chocolate Mousse in one bowl. Using a spatula, marbleize the mixtures with about 6 turns of the spatula, being careful not to overmix. Gently pour mixture into the mold. Give mold several raps against a towel-covered surface to level the mousse, and then cover with plastic wrap. Refrigerate for 8 hours or up to 2 days. Just before serving: Wrap the mold in a hot, wet cloth. Invert pan onto a cutting board and cut into 1-inch-thick slices with warm, dry knife. Spoon Chocolate Sauce onto dessert plates and gently lay slices on top. |
[Name] Pizza Dough Calzones [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-19T18:03:00Z [Description] Basic Calzones the kids love. Use your imagination, change filling to your liking, easy for frige cleanout, use whatever you have around. From B H & G [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/16/9/picsJA6vg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/16/9/picJ0JJnF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/16/9/picgcuFhu.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Meat", "Canadian", "European", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1/2", "1/4", "1/2", "1/3", "1", "1", NA, NA] [RecipeIngredientParts] ["lean ground beef", "fresh mushrooms", "green sweet pepper", "mozzarella cheese", "milk", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 106.2 [FatContent] 6.2 [SaturatedFatContent] 2.9 [CholesterolContent] 32.7 [SodiumContent] 111.1 [CarbohydrateContent] 2.0 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Cook ground beef, mushrooms, and green pepper in a medium frypan till meat is no longer pink, drain. Stir in the mozzarella cheese and the 1/3 cup pizza sauce. Unroll pizza dough. Roll or stretch dough into a 10 x 15 inch rectangle. Cut dough into 6- 5 inch squares. Spoon some of the meat mixture onto one-half of each square. Brush dough edges with water. Lift a corner and stretch dough over meat mixture to opposite corner. Seal the edges by pressing with the tines of a fork. Place calzones on a greased baking sheet. Prick tops with a fork to allow steam to escape. Brush with the milk. If desired, sprinkle with parmesan cheese. Bake in the preheated oven for 8 to 10 minutes or till golden brown. Let stand for 5 minutes before serving. If desired, serve with warmed pizza sauce. |
[Name] My Own Mixed Veggie Soup [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT35M [PrepTime] PT40M [TotalTime] PT1H15M [DatePublished] 2002-02-19T18:03:00Z [Description] At home, we are all down with cold. On the path of recovery, now though:) 2 days back when mom asked me to make carrot and leek soup, I walked into the kitchen with a running nose and after making this soup and drinking a bowlful in the kitchen, when I walked out, I felt I could breathe much better and I felt much stronger. I feel so happy that I made this soup all by myself, on my own, using my mind inspite of a horrid cold:) Try this soup when your down with flu/cold/fever. This will WORK LIKE MAGIC! You will be well in a day or two. Let me know if u try this n how u enjoy it. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Vegan", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "3", NA, "7", "1"] [RecipeIngredientParts] ["carrot", "leek", "water", "black pepper", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 22.4 [CarbohydrateContent] 4.1 [FiberContent] 0.9 [SugarContent] 1.6 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put 3 cups water in a heavy bottomed vessel. Add chopped veggies. Allow to come to a boil. Once boiled, make a puree of the veggies in a blender. Strain this puree. In the meantime while preparing the puree, put 2 cubes of vegetable stock in a vessel containing 7 cups water. Boil until cubes have dissolved completely in water. Add stock to puree followed by black pepper. Add 1 cup of water of the veggies (i. e. the water in which the veggies were allowed to come to a boil]. Allow to come to a boil. Simmer for 10 minutes and serve immediately! |
[Name] Souper Easy Sloppy Joes [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-19T18:03:00Z [Description] Make and share this Souper Easy Sloppy Joes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/17/1/picW1eJW5.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA, "1", "1", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "onion", "Worcestershire sauce", "Open Pit Barbecue Sauce", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 214.6 [FatContent] 13.0 [SaturatedFatContent] 5.1 [CholesterolContent] 57.8 [SodiumContent] 273.7 [CarbohydrateContent] 7.3 [FiberContent] 0.7 [SugarContent] 4.0 [ProteinContent] 16.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown meat with salt and pepper. Add rest of ingredients and bring to a boil. Cover and simmer for 90 minutes or until it starts to thicken. This is good the first day, but even better the 2nd! |
[Name] Shrimp Lo Mein [AuthorId] 27395 [AuthorName] Manda [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-19T18:03:00Z [Description] This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/17/2/picHq0AFw.jpg" [RecipeCategory] Vegetable [Keywords] ["Chinese", "Asian", "< 60 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["2", "1/2", "8", "1/2", "6", "4", "12", "2", "1", "1", "7", "12"] [RecipeIngredientParts] ["medium shrimp", "soy sauce", "cornstarch", "fresh ginger", "garlic", "snow peas", "carrots", "bok choy", "chicken broth", "scallions", "fettuccine"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 463.1 [FatContent] 8.1 [SaturatedFatContent] 1.5 [CholesterolContent] 238.9 [SodiumContent] 2570.3 [CarbohydrateContent] 60.7 [FiberContent] 6.7 [SugarContent] 8.1 [ProteinContent] 37.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Combine first 5 ingredients and set aside for 10 minutes.", "In skillet or wok, heat 1 tsp oil over high heat.", "Drain shrimp, reserving soy mixture.", "Cook shrimp until pink, 2-3 minutes.", "Remove from skillet.", "Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.", "Add to shrimp.", "Cook cabbage in skillet with remaining oil 1 minute.", "Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.", "Cook until thickened, 1 minute.", "Remove from heat and mix in scallion and fettucini." ] |
[Name] Chicago Hot Relish [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT26H [TotalTime] PT26H [DatePublished] 2002-02-19T18:04:00Z [Description] This is my husband's recipe. He makes lots of this every summer as our girls love it and so do we. It is so good with ham & beans and fried taters, mmm. It is also good on hot dogs and many other things. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["8", "6", "1", "1", "2", "2", "1", "6"] [RecipeIngredientParts] ["tomatoes", "green peppers", "onion", "salt", "celery", "mustard seeds", "vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 769.4 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 14210.4 [CarbohydrateContent] 185.2 [FiberContent] 11.1 [SugarContent] 172.2 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] 8 pints [RecipeInstructions] ["Chop first 4 ingredients (not salt]; add salt and mix well.", "Put in cheesecloth and hang over drip pan overnight (throw out juices].", "In the morning, add celery, mustard seed, vinegar and sugar; mix well.", "Can without cooking. First wash jars well, then scald jars and lids. Put the cold relish in the hot jars and put the hot lids on. The jars will not pop & seal, but the salt, vinegar and sugar will preserve this relish for up to 6 months (if it lasts that long at your house--it doesn't at ours]." ] |
[Name] Low Fat Curried Butternut Squash and Carrot soup [AuthorId] 31595 [AuthorName] g kaps [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-19T18:06:00Z [Description] Make and share this Low Fat Curried Butternut Squash and Carrot 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/20/17/4/picLAFPxb.jpg" [RecipeCategory] Vegetable [Keywords] ["Pressure Cooker", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3", "1/4", "1", "2", "1", "2", "3", "1/2", "15"] [RecipeIngredientParts] ["carrots", "onion", "garlic", "curry powder", "fat free chicken broth", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 88.0 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.8 [SodiumContent] 278.6 [CarbohydrateContent] 21.0 [FiberContent] 3.7 [SugarContent] 5.2 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Remove seeds from squash, peel if desired. Cut into uniform size chuncks. Place all ingredients except half& half in pressure cooker. Cook on high pressure for 8 minutes. Allow pressure to dissipate. When it is safe to open the cooker, do so. You may remove the skin from the squash at this time if you wish, though I did not bother. Use an immersion blender to puree the soup. Add the half& half, and puree some more. This is a very think soup, add more chicken broth or water to thin if desired. Add S& P and add'l curry powder to taste. This recipe contains Olestra (from the pringles] which causes dietary upset in some individuals. Leave them out if this is a problem. |
[Name] Gajar Ka Halwa (Carrot Halwa) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-19T18:07:00Z [Description] 19th Feb 2002, a day I will cherish forever. A day that brought immense joy in my life. A day I was waiting for for so many months. I received from www.poetry.com, an anthology "Across the abyss" that contains 301 pages of delightful poetry written by amateur poets, mine was a part of it! I celebrated this day by serving this halwa to my parents and brother. They loved it, it's a rich sweet very popular in winter months and served at very special occasions! Try it, you will love it, GUARANTEED! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/17/5/picelAoJn.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Asian", "Indian", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "1 1/2", "2", "100", "15", "1/4", "1", "1/2", NA] [RecipeIngredientParts] ["ghee", "carrot", "evaporated milk", "sugar", "water", "saffron", "cardamom powder"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 432.6 [FatContent] 21.2 [SaturatedFatContent] 12.3 [CholesterolContent] 50.1 [SodiumContent] 96.4 [CarbohydrateContent] 62.6 [FiberContent] 3.8 [SugarContent] 56.0 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grate khoya and keep aside. Combine carrots and milk in a large heavy based pan. Bring to a boil. Lower the heat and cook the carrots, stirring constantly, until all the milk dries up. Pour ghee into the carrots. Add khoya. Saute for a few minutes. Add sugar. Continue to cook and stir the carrot mixture till it dries. Remove from heat when still moist. Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil. Reheat carrot halwa just before serving with a little milk. If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired. Handy hint: If u dont have khoya, use 1 cup whole milk powder mixed with 1 tsp ghee and 1-2 tbsp water to get a dough like consistency. This makes 100gms of khoya. |
[Name] Easy Meatball Panini [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT13M [PrepTime] PT10M [TotalTime] PT23M [DatePublished] 2002-02-20T08:12:00Z [Description] Make and share this Easy Meatball Panini 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/20/17/6/pichzkr3k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/17/6/pic45NYse.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Meat", "Canadian", "European", "Kid Friendly", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["16", "1", "4", "4", "1"] [RecipeIngredientParts] ["provolone cheese", "basil leaves"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 327.7 [FatContent] 11.3 [SaturatedFatContent] 5.6 [CholesterolContent] 22.5 [SodiumContent] 752.9 [CarbohydrateContent] 40.4 [FiberContent] 3.8 [SugarContent] 3.1 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat Broiler. Combine meatballs and pizza sauce in a large saucepan. Cover and cook over medium low heat for 10 minutes or til heated through, stirring occasionally. Meanwhile, cut a thin slice from the top of each roll, hollow out roll leaving 1/4 to 1/2 inch thick shell, Discard bread from rolls or save for another use. Place hollowed out rolls and roll tops, cut sides up, on baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or till lightly toasted. Remove roll tops from the baking sheet. Spoon meatballs and sauce into toasted rolls. Top with cheese. Broil about 1 minute more or till cheese is melted. To serve, place basil or spinach leaves on top of cheese and replace roll tops. |
[Name] Garlic Dip (British) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-20T08:12:00Z [Description] Make and share this Garlic Dip (British) recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Fruit", "Scottish", "Welsh", "European", "Very Low Carbs", "Low Protein", "Potluck", "Spicy", "Christmas", "St. Patrick's Day", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6 -8", "4", "2", "4", "4", "1", NA] [RecipeIngredientParts] ["garlic", "Dijon mustard", "olive oil", "lemon juice", "lemon pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.7 [FatContent] 23.6 [SaturatedFatContent] 3.3 [CholesterolContent] 33.2 [SodiumContent] 24.7 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 10-12 ounces, approximately. [RecipeInstructions] In a small bowl, combine the garlic, mustard, and egg yolks and stir until well blended. Combine the vegetable and olive oils and slowly add the oils, a drop at a time at first, beating constantly. As the mixture begins to thicken, add oil a little faster and beat until the mixture is smooth. Add the lemon juice, salt and pepper. Serve with pita bread or potato skins. |
[Name] Green Rice [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-20T08:12:00Z [Description] Make and share this Green Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Mexican", "Vegan", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1 1/2", "4", "1", "4", "1 1/2", "3/4", NA] [RecipeIngredientParts] ["water", "salt", "long grain rice", "roma tomatoes", "vinegar", "green onions", "cilantro leaves"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 271.2 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 596.7 [CarbohydrateContent] 59.2 [FiberContent] 2.2 [SugarContent] 2.1 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Use a 3 qt. saucepan with tight fitting lid to cook the rice. Combine water and salt in pan and bring to a rolling boil. Add rice and cover, reduce heat to low. Cook rice for about 20 minutes, until grains are tender and water is absorbed. While rice is cooking, prepare vegetables. Chop Roma tomatoes into small pieces, and put into small bowl. Season lightly with salt, sprinkle in the vinegar, and toss to cover all tomato pieces. Cut off root ends and about 2 inches of green tops from washed green onions. Slice onions into very thin rings and add to tomatoes. As soon as rice is finished, stir in tomatoes, onion, cilantro leaves, and green chiles. Salt and pepper to taste. Serve hot, with a dab of sour cream if you like. |
[Name] Dreamy Strawberry Layer Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-02-20T08:12:00Z [Description] Make and share this Dreamy Strawberry Layer 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/20/17/9/picPO8TBB.jpg" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "4", "5", "3/4", "1/2", "1", "5", "1/2", "12"] [RecipeIngredientParts] ["strawberry gelatin", "all-purpose flour", "cold water", "eggs", "frozen sliced strawberries", "canola oil", "butter", "icing sugar", "frozen sliced strawberries", "vanilla extract", "fresh strawberries"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 601.5 [FatContent] 27.7 [SaturatedFatContent] 7.1 [CholesterolContent] 82.3 [SodiumContent] 418.5 [CarbohydrateContent] 85.7 [FiberContent] 0.9 [SugarContent] 72.8 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F; grease and flour two 9-inch cake pans and set aside. In a large mixing bowl, combine the cake mix, gelatin, flour, water and eggs, and beat with mixer for 2 minutes. Add 5oz. of the strawberries with syrup to batter and beat 1 minute more; then add oil and beat for an additional minute. Pour batter into prepared pans and bake in preheated oven for 25 to 35 minutes. Remove from oven, let cool in pan for 5 minutes, then remove from pans and place on a rack to thoroughly cool. When cake has cooled, frost with Strawberry Frosting, making a 2-layer layer-cake, putting frosting between both layers, on sides and on top. Garnish top with fresh strawberries, if desired. To make frosting, beat the butter in a large mixing bowl, with electric mixer, until smooth. Beat in icing sugar, alternating with 5oz. of strawberries and syrup, until smooth. Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency. |
[Name] Potato Lasagna [AuthorId] 23199 [AuthorName] Trish Liechty [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-02-20T08:13:00Z [Description] Make and share this Potato Lasagna 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/20/18/0/picoTlNHh.jpg" [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "1/2", "1/8", "1/3", "5", "2"] [RecipeIngredientParts] ["ground beef", "onion", "dried oregano", "dried basil", "sugar", "salt", "pepper", "water", "potatoes", "mozzarella cheese"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 442.2 [FatContent] 22.8 [SaturatedFatContent] 10.3 [CholesterolContent] 82.1 [SodiumContent] 914.3 [CarbohydrateContent] 32.1 [FiberContent] 3.0 [SugarContent] 10.7 [ProteinContent] 26.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a skillet, broown beef with onion; drain. Stir in spaghetti sauce, seasonings, and water; mix well. Pour half of this mixture into a 13 x 9 inch baking dish. Cover with potatoes. Pour remaining sauce over potatoes. Cover tightly with foil. Bake at 350 for 1 hour and 15 minutes or until potatoes are tender. Sprinkle with cheese and return to oven for another 10 minutes or until cheese is melted. |
[Name] Skinny Dippers (Baked Potato Skins for Dipping) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2002-02-20T08:13:00Z [Description] Warning - the Surgeon General has determined that these may become habit-forming. Do not eat them while driving or operating heavy machinery. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Grains", "Fruit", "Vegetable", "Scottish", "European", "Low Protein", "Kid Friendly", "Potluck", "Spicy", "Christmas", "Weeknight", "St. Patrick's Day", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "2", NA, "6 -8", "4", "2", "4", "4", "1", NA] [RecipeIngredientParts] ["potatoes", "butter", "coarse salt", "garlic", "Dijon mustard", "olive oil", "lemon juice", "lemon pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 294.8 [FatContent] 23.6 [SaturatedFatContent] 5.2 [CholesterolContent] 37.8 [SodiumContent] 60.7 [CarbohydrateContent] 19.4 [FiberContent] 2.4 [SugarContent] 0.9 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] 48 skinny dippers [RecipeInstructions] ----ToMake Garlic Dip----. In a small bowl, combine the garlic, mustard, and egg yolks and stir until well blended. Combine the vegetable and olive oils and slowly add the oils, a drop at a time at first, beating constantly. As the mixture begins to thicken, add oil a little faster and beat until the mixture is smooth. Add the lemon juice, salt and pepper. ----ToMake Potato Skins----. Scrub potatoes and pat dry. Pierce in several places with fork. Bake potatoes at 375F to 400F for about 45 to 60 minutes or until tender. Cool slightly and then cut in half. Scoop out flesh leaving in 1/8<U+0094> to ¼<U+0093> inch thick shell. (Keep the potato flesh for recipes calling for mashed potatoes]. Turn oven up to 500F. Using a kitchen shears or very sharp vegetable knife, cut the shells in half and then in half again giving you 8 sections for each potato. Brush both sides of skins with melted butter and sprinkle with coarse salt. Place on a baking sheet. Bake about 10 to 12 minutes or until crisp. Serve with garlic dip. |
[Name] Simply Sweet and Sour Red Cabbage [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-20T08:13:00Z [Description] Make and share this Simply Sweet and Sour Red Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "12", "6", "2/3", NA, "2"] [RecipeIngredientParts] ["butter", "red cabbage", "sugar", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 185.4 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 112.7 [CarbohydrateContent] 27.8 [FiberContent] 3.0 [SugarContent] 22.2 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large pot. Over medium heat add 4 cups of cabbage and stir 1 minute. Add remaining cabbage, 4 cups at a time, and stir until cabbage is wilted. Mix sugar and vinegar, then add to cabbage and mix well. Cover and simmer over low heat, stirring occasionally for 30 minutes (add a little water if the cabbage gets to dry]. Season to taste and stir in parsley before serving. |
[Name] Roast Beef and Red Pepper Sandwiches [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-20T08:13:00Z [Description] Make and share this Roast Beef and Red Pepper Sandwiches 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/20/18/3/picUvo2y9.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Meat", "Canadian", "European", "Kid Friendly", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "2 -4", "6", "1", "12", "6", "2", "2"] [RecipeIngredientParts] ["light mayonnaise", "mayonnaise", "Dijon mustard", "red sweet peppers", "roast beef", "monterey jack cheese", "watercress", "fresh spinach"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1537.8 [FatContent] 35.1 [SaturatedFatContent] 12.1 [CholesterolContent] 75.7 [SodiumContent] 3228.7 [CarbohydrateContent] 237.0 [FiberContent] 15.3 [SugarContent] 9.7 [ProteinContent] 64.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine mayonnaise dressing, mustard and horseradish in a small bowl. Using a serrated knife, slice sandwich breads in half horizontally. For each sandwich spread one bread half with mayonnaise mixture. Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread. To serve, cut each sandwich in half. |
[Name] Chewy Granola Bars [AuthorId] 27395 [AuthorName] Manda [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-20T08:13:00Z [Description] I "borrowed" this recipe from the kitchen at my college because I fell in love with these bars. They are so much better than store-bought, and you can add or subtract ingredients as you wish. They make a perfect on-the-go snack; a much healthier alternative to chips or cookies, especially for kids (Great for lunch boxes!) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/YqSpyRZgRnqaa7qHs4vf_0S9A7651.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/picmyF49E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/01465156466.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/ySBsIB8aTHm4Ytm8LCpj_0S9A7674.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/4ergRom9Q6kkBKN7bhYl_0S9A7688.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/picGfCJGF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/picLP5lJz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/piczz734W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/picSPc2eS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/picPFNmmG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/pic4ewkPi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/picDDsVjq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/picaDvwep.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/picfik3hW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/4/picnO58ZO.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Breakfast", "Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4 - 1/2", "1/4", "2", "1/2", "1", "1", "1", "1/2", "1/4", "1 1/4", "1", "1", "1 1/2", NA] [RecipeIngredientParts] ["brown sugar", "butter", "margarine", "sugar", "honey", "vanilla", "egg", "all-purpose flour", "cinnamon", "baking soda", "salt", "rolled oats", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 119.0 [Calories] 269.9 [FatContent] 11.4 [SaturatedFatContent] 4.2 [CholesterolContent] 19.2 [SodiumContent] 157.1 [CarbohydrateContent] 40.5 [FiberContent] 2.6 [SugarContent] 25.1 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 16 bars [RecipeInstructions] Preheat oven to 350° and lightly grease or spray 9 x 13 pan. In large bowl, beat brown sugar, sugar, and butter until light and fluffy. Blend in honey, vanilla and egg. In separate bowl, combine flour, cinnamon, baking soda, and salt. Add flour mixture gradually to sugar mixture and beat until combined. By hand, stir in almonds, chocolate chips and oats until well mixed. Press mixture firmly in bottom of greased pan, and bake at 350° for 20-25 minutes, or until light golden brown. Cool and cut into squares. |
[Name] Dilly Cheese Cubes [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-20T08:13:00Z [Description] Make and share this Dilly Cheese Cubes recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Breads", "Cheese", "High In...", "< 30 Mins", "Refrigerator", "Freezer", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "4", "2", "1", "1", "2"] [RecipeIngredientParts] ["butter", "cheddar cheese", "dry dill weed", "Worcestershire sauce", "onion", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 62.1 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 17.6 [SodiumContent] 98.8 [CarbohydrateContent] 3.8 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 65 appetizers [RecipeInstructions] Remove crusts from bread. Reserve crust for another purpose. Cut bread into 1 inch cubes, set aside. In a medium saucepan, stir butter and cheese over low heat until melted. Stir in dill weed, worcestershire and onion. Beat in eggs. Remove from heat. Using a fork, dip each bread cube into hot cheese mixture, turning to coat all sides. Shake off excess sauce. Arrange coated cubes on an ungreased baking sheet. Refrigerate 1-2 days or freeze immediately. To serve, preheat oven to 350 degrees and bake refrigerated cubes 10 minutes, frozen cubes 15 minutes. Serve hot. |
[Name] " Geebee Special" Sandwiches [AuthorId] 27395 [AuthorName] Manda [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-20T08:26:00Z [Description] My mom used to work at a department store that served these at their snack bar. Although that was years ago, my family still loves these sandwiches...great for lunch or a quick dinner with a bowl of soup. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/18/6/picS58wCE.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["High Protein", "High In...", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "6", "6", "3", "6"] [RecipeIngredientParts] ["ham", "American cheese", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 328.3 [FatContent] 11.5 [SaturatedFatContent] 5.2 [CholesterolContent] 52.9 [SodiumContent] 1762.7 [CarbohydrateContent] 30.2 [FiberContent] 1.1 [SugarContent] 6.8 [ProteinContent] 25.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In skillet over medium heat, fry ham until lightly browned. Separate ham into 6 mounds and lower heat. Put one slice of cheese on each mound, cover and turn off heat. Place each mound onto hamburger bun, top with relish, then ketchup, sprinkle of black pepper, and serve. |
[Name] Goulash [AuthorId] 20497 [AuthorName] Kim Weimer [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-20T08:26:00Z [Description] Make and share this Goulash recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["pasta", "onion", "mushroom", "olive oil", "tomato sauce", "tomatoes and green chilies"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 256.0 [FatContent] 12.7 [SaturatedFatContent] 3.5 [CholesterolContent] 70.3 [SodiumContent] 727.7 [CarbohydrateContent] 9.3 [FiberContent] 1.3 [SugarContent] 3.3 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to the package directions. Drain and set pasta aside. Saute the onions and mushrooms in the olive oil until tender. Add the hamburger and brown. Add in the tomatoes and tomato Sauce. Add back in the pasta and heat through. Serve. |
[Name] Ricotta Cheese Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-20T08:26:00Z [Description] Make and share this Ricotta Cheese Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Cheese", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1/4", "6", "1/2", "6"] [RecipeIngredientParts] ["ricotta cheese", "sugar", "flour", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 270.8 [FatContent] 14.8 [SaturatedFatContent] 8.3 [CholesterolContent] 230.6 [SodiumContent] 131.2 [CarbohydrateContent] 17.6 [FiberContent] 0.2 [SugarContent] 8.9 [ProteinContent] 16.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat together ricotta, egg yolks, sugar, flour and vanilla. Beat egg whites to a soft peak with a pinch of salt and fold into the batter. Make 2 to 3 inch pancakes on a hot greased griddle and brown on both sides over moderate to high heat, flipping after 2 to 3 minutes. Serve immediately with fruit. |
[Name] Mothering Cake [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H15M [PrepTime] PT40M [TotalTime] PT1H55M [DatePublished] 2002-02-20T08:26:00Z [Description] During the 1600s, England commemorated a day called Mothering Sunday, as celebrated on the 4th Sunday of Lent in honour of the mothers of England. Class structures were abandoned on Mothering Sunday and servants would have the day off from their duties. All were encouraged to return home and spend the day with their mothers. A special cake, called the mothering cake, was often brought along to provide a festive touch for the occasion. This flour-less cake recipe is not for novice bakers, and it is rumored to be the current Queen Mother's favorite chocolate cake. Try it out on your Mum this Mother's Day, as she is your Queen for a Day! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Fruit", "Nuts", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "6", "3/4", "6", "6", "1", "1", "1/2", "2", "8"] [RecipeIngredientParts] ["granulated sugar", "sweet unsalted butter", "eggs", "fresh lemon juice", "salt", "heavy cream", "instant espresso", "instant coffee powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 986.8 [FatContent] 88.6 [SaturatedFatContent] 44.1 [CholesterolContent] 274.6 [SodiumContent] 241.1 [CarbohydrateContent] 53.6 [FiberContent] 15.0 [SugarContent] 27.5 [ProteinContent] 23.0 [RecipeServings] nan [RecipeYield] 1 Mothering Cake [RecipeInstructions] Toast almonds in a single layer on a cookie sheet in a 350°F degree oven for about 15 minutes or until the almonds are lightly colored and fragrant. Make sure to shake the pan occasionally to turn almonds while toasting. Preheat oven to 375°F. Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray. Dust lightly with flour or, preferably, very fine, dry breadcrumbs. Shake out any excess and set prepared pan aside. Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat. Cover until partially melted, and then stir until smooth. Set aside to cool to room temperature. Reserve ½ cup sugar and place the remaining ¼ cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery; set aside. In a large mixing bowl beat the butter until soft. Add ¼ cup of sugar and reserve the remaining ¼ cup sugar for use later. Beat sugar and butter until thoroughly combined. Add the egg yolks, one at a time, and continue to beat until smooth. Add the melted chocolate and blend on low speed until combined. Add almonds and continue to beat mixture on a low speed setting. In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice. Start on low speed and gradually increase until the egg whites hold a soft shape. Reduce speed again and add remaining ¼ cup sugar. Then on high speed, beat egg whites until soft peaks form. Gently fold the egg whites into the chocolate mixture about one-third at a time until blended. Pour the cake batter into the prepared spring form pan and quickly rotate to level the batter. Bake for 20-minutes at 375°F, then reduce heat to 350°F and continue to bake an additional 50-minutes. Remove cake from pan when cooled, after about 1 hour. ****ICING****. Scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top. Add the espresso or coffee powder and whisk to dissolve. Add the chocolate and whisk to dissolve, for about a minute or two. Remove from heat and continue to stir to finish melting the chocolate. Let icing cool for about 15 minutes, and then pour over the top of the cake, starting at the center. Gently push the icing with a spatula over the sides to dribble down the cake. Top with shaved chocolate or whipped cream just prior to serving. A fresh strawberry is an optional garnish with each served slice. |
[Name] 7 UP Cake [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-20T08:26:00Z [Description] Make and share this 7 UP Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Creole", "Southwestern U.S.", "Summer", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "4", "1/2", "10", "1", "1/2 - 1", "1 1/2", "2", "2", "1"] [RecipeIngredientParts] ["instant pineapple pudding", "eggs", "crushed pineapple", "butter", "margarine", "sugar", "eggs", "cornstarch", "flour", "coconut"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 232.1 [FatContent] 14.4 [SaturatedFatContent] 5.1 [CholesterolContent] 94.6 [SodiumContent] 69.1 [CarbohydrateContent] 24.2 [FiberContent] 0.1 [SugarContent] 22.9 [ProteinContent] 2.5 [RecipeServings] 16.0 [RecipeYield] 8 large pieces [RecipeInstructions] Mix together above ingredients. Pour into a 13 x 9 inch baking pan. Bake at 325 for 30 to 35 minutes. FROSTING---------. Mix and cook until thick. Add coconut. Let cake cool before icing. |
[Name] Perfect Boiled Custard [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-20T08:26:00Z [Description] Truly perfect. Perfect for trifles, perfect with fresh fruit, perfect with caramel sauce, perfect on its own. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "European", "Kid Friendly", "Kosher", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/4", "1 1/2", "1/8", "2", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "all-purpose flour", "salt", "milk", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 174.9 [FatContent] 7.0 [SaturatedFatContent] 3.6 [CholesterolContent] 122.8 [SodiumContent] 167.6 [CarbohydrateContent] 20.6 [FiberContent] 0.1 [SugarContent] 12.8 [ProteinContent] 7.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Beat eggs in top of a double boiler on medium speed of an electric mixer until frothy.", "Combine sugar, flour, and salt; stirring well; gradually add to eggs, beating until thick.", "Gradually stir about one-fourth of hot milk into egg mixture; add remaining milk, stirring constantly.", "Bring water in bottom of double boiler to a boil.", "Reduce heat to low; cook, stirring occasionally, 20 minutes, or until custard thickens and coats a metal spoon.", "Stir in vanilla.", "Pour custard into serving bowl and chill." ] |
[Name] Grilled Eggplant (Aubergine) and Pepper Sandwiches [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-20T08:26:00Z [Description] Make and share this Grilled Eggplant (Aubergine) and Pepper Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "8", "4", "1/4"] [RecipeIngredientParts] ["red sweet peppers", "yellow sweet peppers", "eggplant", "olive oil", "dijon-style mustard"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 501.3 [FatContent] 13.6 [SaturatedFatContent] 5.5 [CholesterolContent] 13.0 [SodiumContent] 888.4 [CarbohydrateContent] 77.2 [FiberContent] 9.5 [SugarContent] 5.2 [ProteinContent] 18.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Quarter the sweet peppers lengthwise. Remove and discard the stems, seeds and membranes. Brush eggplant slices with oil, grill eggplant slices and sweet pepper quarters on the rack of an uncovered grill directly over medium hot coals for 4 minutes, or broil. Turn and grill 3 to 5 minutes more or till eggplant slices are tender and sweet peppers are slightly charred. Remove veggies from grill,set aside. Spread one side of each French bread slice with goat cheese and mustard. Layer three eggplant slices and two sweet pepper quarters on each of four bread slices. Top with remaining bread slices. Serve warm. |
[Name] Peasant Pizza With Goat Cheese [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT12M [PrepTime] PT17M [TotalTime] PT29M [DatePublished] 2002-02-20T08:26:00Z [Description] Make and share this Peasant Pizza With Goat Cheese 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/20/19/3/pict2flGZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/19/3/picu7mfb3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/19/3/picjgBPeb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/19/3/piclg2WhB.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Canadian", "European", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/8", "3", "1", "2"] [RecipeIngredientParts] ["cream cheese", "feta", "garlic clove", "ground black pepper", "plum tomatoes", "orange sweet bell pepper", "green sweet pepper", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 70.8 [FatContent] 5.4 [SaturatedFatContent] 3.5 [CholesterolContent] 14.7 [SodiumContent] 64.9 [CarbohydrateContent] 3.1 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Place Italian bread shell on an ungreased baking sheet. Stir together the cream cheese, goat cheese or feta, garlic and black pepper in a small mixing bow. Spread mixture over the bread shell. Place the tomato slices and sweet pepper strips over the cheese mixture. bake in the preheated oven about 12 minutes or till heated through. Sprinkle with fresh basil. |
[Name] Moo Shu Vegetables with Chinese Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT16M [PrepTime] PT20M [TotalTime] PT36M [DatePublished] 2002-02-20T08:26:00Z [Description] Make and share this Moo Shu Vegetables with Chinese Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegetable", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1", "1/2", "1/2", "4", "2", "1", "1", "6"] [RecipeIngredientParts] ["green onions", "bok choy", "red bell pepper", "carrot", "mushroom", "mung bean sprouts", "reduced-fat firm tofu", "fresh ginger", "garlic", "soy sauce", "hoisin sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 96.3 [FatContent] 5.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 575.8 [CarbohydrateContent] 10.8 [FiberContent] 3.4 [SugarContent] 5.5 [ProteinContent] 4.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 F degrees. Wrap pancakes in foil and place in oven to warm, about 8 minutes. Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style. |
[Name] Lemon Pudding [AuthorId] 30854 [AuthorName] Tomboy [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-02-20T08:26:00Z [Description] This is a yummy winter dessert. My all time favourite. The mix magically seperates during cooking, leaving a light fluffy pudding with sweet tangy sauce! I guarantee you'll make it again and again. All measurements are in metric. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/19/5/picHF7txm.jpg" [RecipeCategory] Dessert [Keywords] ["Australian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "30", "3", "2", "1/3", "1"] [RecipeIngredientParts] ["eggs", "caster sugar", "butter", "plain flour", "fresh lemon rind", "lemon juice", "milk"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 382.9 [FatContent] 13.1 [SaturatedFatContent] 6.8 [CholesterolContent] 210.6 [SodiumContent] 155.0 [CarbohydrateContent] 59.0 [FiberContent] 0.3 [SugarContent] 50.7 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place egg yolks in a large bowl. Add sugar and stir till smooth. Add melted butter, flour and lemon rind, then stir in juice and milk. Beat egg whites until soft peaks. Gently fold into yolk mix. Pour mixture into a well greased, deep oven proof dish. (I use a souffle dish!] Bake 170 degrees celcius for 40-50 minutes. |
[Name] Oatmeal Buttermilk Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2002-02-20T08:26:00Z [Description] Make and share this Oatmeal Buttermilk Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2 1/2", "1", "2", "1", "2", "1/3", "2"] [RecipeIngredientParts] ["quick oats", "baking soda", "buttermilk", "all-purpose flour", "baking powder", "salt", "sugar", "shortening", "liquid shortening", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 155.3 [FatContent] 6.8 [SaturatedFatContent] 1.8 [CholesterolContent] 32.0 [SodiumContent] 319.5 [CarbohydrateContent] 18.7 [FiberContent] 1.4 [SugarContent] 4.1 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix oats and soda to buttermilk. Let stand 5 minutes. Sift together flour, baking powder, salt and sugar. Add sifted dry ingredients, shortening and eggs to oats mixture. Stir until combined. For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle. Bake to a golden brown, turning only once. Serve hot with butter and syrup. |
[Name] Scotch Whiskey Chicken [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-20T08:26:00Z [Description] Make and share this Scotch Whiskey Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Whole Chicken", "Chicken", "Poultry", "Grains", "Vegetable", "Meat", "Scottish", "European", "Potluck", "Christmas", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "8", "3", "1/4", "4", "2", "1", "2", NA] [RecipeIngredientParts] ["fryer chickens", "butter", "leeks", "green onion", "flour", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 959.7 [FatContent] 50.1 [SaturatedFatContent] 17.9 [CholesterolContent] 283.8 [SodiumContent] 288.9 [CarbohydrateContent] 6.9 [FiberContent] 0.8 [SugarContent] 1.3 [ProteinContent] 80.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse the chicken pieces; pat dry with paper toweling. Season with salt and pepper (or other seasonings, to taste]. In skillet, brown chicken in butter for 15 minutes, turning to brown evenly. Add 8 oz. whisky to skillet, and then cover and simmer 30 to 35 minutes or until chicken is tender. Remove chicken to serving platter and keep warm. ----ToPrepare Sauce----. Skim fat from pan juices. Add enough water to juices, if necessary, to measure 2/3 cup liquid. Return to skillet and stir in mushrooms and green onions. Cook and stir just until onions are tender. Combine cream and flour, and then add to mixture in skillet. Cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat and stir in lemon juice and 2 teaspoons whisky. Spoon over chicken. |
[Name] Easy Lemon Chicken [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-02-20T08:26:00Z [Description] Make and share this Easy Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Potato", "Poultry", "Fruit", "Vegetable", "Meat", "Canadian", "European", "Kid Friendly", "Free Of...", "Potluck", "Weeknight", "Roast", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", NA] [RecipeIngredientParts] ["chicken", "potatoes", "lemons", "olive oil", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 904.4 [FatContent] 71.4 [SaturatedFatContent] 12.4 [CholesterolContent] 85.0 [SodiumContent] 98.2 [CarbohydrateContent] 42.4 [FiberContent] 5.8 [SugarContent] 2.5 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] 1 fruity birdy [RecipeInstructions] ["Clean the chicken, and make sure you wash it thoroughly.", "Put the chicken in a roasting pan.", "Peel and wash the potatoes.", "Cut each potato into 4 equal segments.", "Spread the potatoes around the chicken.", "Squeeze the lemons and add their juice to the roasting pan.", "Mix the potatoes with lemon juice.", "Add the oil.", "Add two cups of water.", "Mix the potatoes thoroughly with the surrounding juice.", "Roast in the oven (time according to weight of chicken].", "Make sure to turn the chicken so that it will be cooked well on both sides." ] |
[Name] Green Rice [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-20T08:26:00Z [Description] Green onions and parsley give this recipe it's name. But the appealing flavor is what makes it memorable. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/19/9/picVjQg9o.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Low Cholesterol", "Healthy", "St. Patrick's Day", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "4 1/2", "4 1/2", "1 1/2", "3", "1/8", "1"] [RecipeIngredientParts] ["green onion", "fresh parsley", "olive oil", "butter", "margarine", "long grain rice", "chicken broth", "cayenne pepper", "bay leaf"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 252.1 [FatContent] 7.3 [SaturatedFatContent] 2.6 [CholesterolContent] 7.6 [SodiumContent] 412.5 [CarbohydrateContent] 39.3 [FiberContent] 1.4 [SugarContent] 0.9 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a saucepan, saute onions and parsley in oil and butter for 1 minute or until tender. Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in broth, cayenne pepper and bay leaf. Bring to a boil. Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf. |
[Name] Low-Fat Yogurt Topped Strawberry Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2002-02-20T08:26:00Z [Description] Make and share this Low-Fat Yogurt Topped Strawberry Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Strawberry", "Berries", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1 1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "cinnamon", "water", "strawberry", "low-fat vanilla yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.5 [FatContent] 2.6 [SaturatedFatContent] 0.7 [CholesterolContent] 10.6 [SodiumContent] 549.8 [CarbohydrateContent] 44.2 [FiberContent] 1.7 [SugarContent] 12.5 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat griddle or skillet to 375 F degrees.", "Grease lightly with oil.", "In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear.", "Fold in strawberries.", "For each pancake, pour 1/4 cup batter onto hot griddle.", "Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface.", "Continue to cook 1-1 1/2 minutes or until golden brown.", "Spoon yogurt over each serving.", "If desired, garnish with additional strawberries." ] |
[Name] Cream Cheese Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-20T08:26:00Z [Description] Make and share this Cream Cheese Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Cheese", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "5", "1 1/2", "1", "8"] [RecipeIngredientParts] ["eggs", "all-purpose flour", "sugar", "butter", "cream cheese"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 521.0 [FatContent] 46.5 [SaturatedFatContent] 27.7 [CholesterolContent] 341.3 [SodiumContent] 419.3 [CarbohydrateContent] 11.3 [FiberContent] 0.2 [SugarContent] 3.8 [ProteinContent] 15.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Lightly beat eggs in large bowl.", "Add softened cream cheese, flour, sugar and butter.", "Mix until well combined (mix will be slightly chunky].", "Spray a preheated 275°F electric griddle with vegetable cooking spray and ladle batter by teaspoonfuls onto griddle.", "Cook pancakes until golden, about 3 minutes.", "Turn and brown other side about 2 minutes more.", "Sprinkle pancakes with confectioners sugar and garnish with lemon wedges.", "Serve with fresh berries, warm applesauce, or maple syrup." ] |
[Name] Granny Smith Cake [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-02-20T08:36:00Z [Description] This is a recipe I picked up at a food fair, from a booth promoting apples. Since quality Granny Smith apples are available year-round (here in North America, at least), this is a good apple cake to make any time of the year. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "4", "1/2", "1/2", "3", "1", NA] [RecipeIngredientParts] ["walnuts", "instant butterscotch pudding mix", "eggs", "canola oil", "cold water", "granny smith apples", "golden raisin", "icing sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 340.4 [FatContent] 19.9 [SaturatedFatContent] 2.9 [CholesterolContent] 70.5 [SodiumContent] 303.4 [CarbohydrateContent] 37.3 [FiberContent] 1.9 [SugarContent] 23.7 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Grease and flour a tube or bundt pan, then sprinkle walnuts in the bottom; set aside. In a large bowl, combine cake mix, pudding mix, eggs, oil and water; with mixer at medium speed, beat for 3 minutes or until well blended. Stir in chopped apples, plus raisins if desired. Pour batter into prepared pan and bake in preheated oven for 55 to 65 minutes or until a tester inserted in centre comes out clean. Cool in pan for 15 minutes, then turn out onto a rack and cool completely. Dust with icing sugar, if desired. |
[Name] Open-Face Portabella Sandwiches [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT12M [PrepTime] PT17M [TotalTime] PT29M [DatePublished] 2002-02-20T08:36:00Z [Description] Make and share this Open-Face Portabella Sandwiches 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/20/20/3/picZwN9jI.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "European", "Low Protein", "Low Cholesterol", "Kid Friendly", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/8", "2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["tomatoes", "fresh basil", "salt", "fresh portabella mushrooms", "red wine vinegar", "olive oil", "focaccia bread", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 21.0 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 78.3 [CarbohydrateContent] 3.1 [FiberContent] 0.9 [SugarContent] 2.1 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat broiler. Combine tomato, basil and salt in a small bowl,set aside. Clean mushrooms, cut off stems even with caps. Discard stems. Combine vinegar and oil, gently brush mixture over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once. Drain mushrooms on paper towels. Thinly slice mushrooms. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or till bread is heated through. To serve, top toasted bread with mushrooms slices and tomato mixture. If desired, top with cheese. |
[Name] Low-Fat Pancakes With Orange Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2002-02-20T08:36:00Z [Description] Make and share this Low-Fat Pancakes With Orange Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "1", "2", "1/2", "3/4", "1", "2", "1", "3/4", "2", "1", "1"] [RecipeIngredientParts] ["whole wheat flour", "baking powder", "honey", "all-purpose flour", "skim milk", "sugar", "cornstarch", "water", "mandarin orange sections", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 292.3 [FatContent] 3.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.9 [SodiumContent] 198.4 [CarbohydrateContent] 59.9 [FiberContent] 3.9 [SugarContent] 26.2 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine flours, baking powder, and 1/8 teaspoon salt. Combine milk, honey and oil; add to dry ingredients. Stir just till moistened. Fold in egg whites. Spray a cold griddle with vegetable cooking spray. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook till brown, turning when pancakes have bubbly surfaces. Serve with Orange Sauce. ORANGE SAUCE----------------. Combine sugar and cornstarch. Stir in water and frozen orange juice concentrate. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in mandarin orange sections and walnuts. Keep warm. |
[Name] Lynchburg Lemonade [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2002-02-20T08:36:00Z [Description] Make and share this Lynchburg Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "4"] [RecipeIngredientParts] "triple sec" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 114.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.2 [CarbohydrateContent] 11.5 [FiberContent] 0.0 [SugarContent] 10.2 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Mix together well and serve on ice." |
[Name] Honey-apple Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2002-02-20T08:36:00Z [Description] Make and share this Honey-apple Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Apple", "Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2", "1/4", "1/4", "1/8", "1", "3/4", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "apple pie spice", "baking soda", "egg", "honey"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 245.6 [FatContent] 5.1 [SaturatedFatContent] 0.9 [CholesterolContent] 52.9 [SodiumContent] 386.3 [CarbohydrateContent] 44.5 [FiberContent] 1.1 [SugarContent] 13.9 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda. In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. Onto a hot, lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn and cook 2 to 3 minutes more or until golden brown. |
[Name] Brownie Fudge [AuthorId] 30067 [AuthorName] Kibbie [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2002-02-20T08:36:00Z [Description] I found this recipe in my favorite cookbook "The Treasury of Creative Cooking." I made this recipe for Christmas gift bundles, and it was very well received. Not only is this recipe delicious and rich, but it looks so pretty when the individual squares are wrapped in plastic wrap, and the layers are visible. Also, this recipe makes a lot of servings! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "Low Protein", "Kid Friendly", "Christmas", "Weeknight", "Oven", "Freezer", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2", "4", "1", "1", "2", "4 1/2", "1/3", "1", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "all-purpose flour", "walnuts", "pure vanilla extract", "sugar", "butter", "evaporated milk", "marshmallow creme", "pure vanilla extract", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1292.9 [FatContent] 52.4 [SaturatedFatContent] 31.4 [CholesterolContent] 178.7 [SodiumContent] 296.2 [CarbohydrateContent] 209.1 [FiberContent] 4.9 [SugarContent] 179.7 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 9 dozen [RecipeInstructions] Brownie directions---------------. Preheat oven to 350 degrees. Butter a 13x9 inch pan. Melt butter and chocolate over low heat (or double boiler], stir until smooth and melted; cool. Beat sugar and eggs in mixing bowl until fluffy. Slowly whisk cooled chocolate mixture into egg mixture. Stir in flour, walnuts, and vanilla. Spread batter in pan, bake for 25-30 minutes until set (do not overbake]. Prepare fudge topping. Upon removal of the brownies from the oven, immediately pour fudge into the pan (over the brownie layer]. Cool, then place in freezer until firm. Cut into 1 inch squares, using a very sharp knife. Frequently dipping the knife in a glass of hot water and wiping off the knife after every pass of the knife, will make perfect, smooth, sharp edged pieces. Fudge directions--------------. Combine sugar, butter, and evaporated milk in very large pot. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes. Remove from heat. Add remaining ingredients (except walnuts], beat until smooth. Add walnuts. |
[Name] Supreme Seven Clove Pot Roast [AuthorId] 28671 [AuthorName] Recipewrestler [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-02-20T08:36:00Z [Description] Have you ever misread a recipe ingredient and then found that your mistake really made the dish something wonderful and unique? That's what happened to me while cooking a pot roast. I missed the word "garlic" paired with the word "cloves" and added seven whole cloves. My supreme error made a supreme pot roast. You'll love it! [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3/4", "3/4", "2", "1", "1", "1", "7", "1", NA, "8", "3", "2 -3", "5 -6", "1"] [RecipeIngredientParts] ["bay leaves", "red wine", "water", "onions", "garlic clove", "whole cloves", "Worcestershire sauce", "sour cream", "flour", "celery", "potatoes", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.9 [FatContent] 25.2 [SaturatedFatContent] 11.6 [CholesterolContent] 170.4 [SodiumContent] 583.2 [CarbohydrateContent] 12.8 [FiberContent] 1.7 [SugarContent] 4.3 [ProteinContent] 50.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dredge roast in flour. Sprinkle with salt and pepper. Heat small amount of oil in Dutch oven. Brown roast well on all sides, with garlic and onions in pan. When browned well, lower heat to simmer and add red wine, bay leaves, water, soup, mushrooms, cloves, Worcestershire sauce. Simmer roast, covered, for approximately 2 hours, turning every 15 minutes for the first hour. Add 1/4 cup more water as necessary, if not enough liquid remains to keep roast from sticking in pan. When meat is done, remove to warm serving platter. Strain drippings in pan to remove onion, cloves and bay leaves. Turn drippings into measuring cup and add water, if necessary, to make 1 1/2 cups. Return to pan and bring to a boil, stirring in the 3 T of flour to thicken. Stirring constantly, add the sour cream and allow to thicken (less sour cream can be used to suit tastes]. Season with salt and pepper. Serve with finished roast. Optionally, place coarsely chopped celery stalks, peeled and halved potatoes, peeled carrots (cut in thirds] on top of roast during second hour of cooking. Sprinkle with salt and pepper. Cover well. This roast is \"supremely\" tender! |
[Name] Chicken - Artichoke Sandwiches [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2002-02-20T08:36:00Z [Description] Make and share this Chicken - Artichoke Sandwiches 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/20/20/9/picHNNMVX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/20/9/picnJBXuS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/20/9/picHnSAev.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/20/9/pic0kSdUB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/20/9/picO0h4ii.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Canadian", "European", "Kid Friendly", "Broil/Grill", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1/3", "3", "1", "1", "12", "4 -6"] [RecipeIngredientParts] ["basil pesto", "prosciutto", "artichoke hearts", "turkey", "provolone cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 264.3 [FatContent] 9.8 [SaturatedFatContent] 4.5 [CholesterolContent] 55.6 [SodiumContent] 998.0 [CarbohydrateContent] 21.5 [FiberContent] 6.1 [SugarContent] 1.0 [ProteinContent] 23.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. Lightly spread pesto on one side of each bread slice. Top slices with prosciutto, artichoke slices, red pepper strips, and chicken strips. Place sandwiches on a large foil lined cookie sheet. Cover loosely with foil. Bake about 8 minutes or till nearly heated through. Uncover sandwiches and sprinkle with cheese. Bake 4 to 5 minutes more or till cheese melts. |
[Name] Cook My Chicken [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-20T08:36:00Z [Description] This was my experiment to create a dish without cream of something soup. My neighbor arrived while we were eating. She asked for a taste and the next thing I knew she was sitting at the table eating out of the baking dish! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1/4", "1 2/3", "2", "2", "3/4", "1/2"] [RecipeIngredientParts] ["chicken breasts", "onion", "celery", "water", "butter", "white wine", "fresh rosemary needles"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 504.1 [FatContent] 20.9 [SaturatedFatContent] 7.8 [CholesterolContent] 109.8 [SodiumContent] 793.3 [CarbohydrateContent] 33.5 [FiberContent] 1.3 [SugarContent] 5.3 [ProteinContent] 35.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Add water to a 1 1/2-quart microwavable bowl, cook on high until water comes to a boil. Add onion, celery and butter, microwave on high 2 minutes. Add stuffing mix and stir. Spoon stuffing into a non-stick baking dish creating 4 mounds, mold into patty shapes using the back of the spoon. Place a chicken breast on top of each mound. Combine gravy, wine and rosemary, pour over chicken and bake for 60 minutes. To serve, slide a spatula under stuffing using a fork to steady the chicken and transfer to dinner plates. Stir the gravy and any remaining stuffing bits together and spoon over chicken. |
[Name] Zucchini Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2002-02-20T08:36:00Z [Description] Make and share this Zucchini Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Healthy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1/4", "1/2", NA, "1", "1/2", NA] [RecipeIngredientParts] ["zucchini", "eggs", "flour", "baking powder", "parmesan cheese", "onion", "black pepper", "dill", "salt", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 45.6 [FatContent] 1.5 [SaturatedFatContent] 0.6 [CholesterolContent] 37.1 [SodiumContent] 173.0 [CarbohydrateContent] 5.4 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a heated skillet filmed with oil, drop mixture by spoonful, 3 at a time. You may need to spread them out a little with your spoon. When golden, turn and flatten down a bit, if they rise. The smell of the dill, onion, and parmesan cheese sends my spouse into a feeding frenzy. Serve with sour cream, if desired. |
[Name] Sweet Potato Pudding -- a Wok Recipe [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-20T08:36:00Z [Description] I received this via email (the recipe, not the pudding), and actually made this in a Dutch oven, not a wok. Very tasty! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/21/2/piczYU2u2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/21/2/picH2smRY.jpg"] [RecipeCategory] Dessert [Keywords] ["Vegetable", "Healthy", "Kosher", "Free Of...", "Potluck", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1 1/3", "1", "4", "3/4", "3/4"] [RecipeIngredientParts] ["sweet potatoes", "milk", "sugar", "eggs", "ground allspice", "ground cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 217.7 [FatContent] 4.0 [SaturatedFatContent] 1.7 [CholesterolContent] 111.4 [SodiumContent] 91.7 [CarbohydrateContent] 40.8 [FiberContent] 2.1 [SugarContent] 27.9 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients, mixing well. Pour into a greased, 9-inch, deep-dish pieplate or quiche dish. Place steaming rack in wok; fill wok with water to 1 inch below rack. Heat water to boiling; set pudding on steaming rack. Cover wok and reduce heat; simmer 1 hour, adding more water if necessary. Remove dish from wok; let stand 5 minutes before serving. |
[Name] Chinese Chicken Coleslaw [AuthorId] 28533 [AuthorName] Tarynne [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-20T08:36:00Z [Description] This is great for a light lunch. Double the recipe it is also good as a potluck dish. Always had rave reviews on this one [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Chinese", "Asian", "Potluck", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "4", "1/2", "1", "1/2", "1", "1", "1/2", "3", "1/2"] [RecipeIngredientParts] ["cabbage", "green onion", "sesame seeds", "celery", "sugar", "salt", "pepper", "vinegar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 579.7 [FatContent] 46.0 [SaturatedFatContent] 6.9 [CholesterolContent] 14.7 [SodiumContent] 935.6 [CarbohydrateContent] 31.6 [FiberContent] 6.8 [SugarContent] 9.0 [ProteinContent] 14.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix dressing ingredients in a small jar and store in refrigerator until ready to serve. Layer cabbage, celery, green onions and chicken; set aside. Add toasted sesame seeds and toasted almonds and top ramen noodles just before adding dressing. Toss and serve immediately for best flavor and \"crunch\" (although leftovers are a welcome lunch in my opinion]. |
[Name] Pecan Caramels [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-20T08:36:00Z [Description] Make and share this Pecan Caramels recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Low Protein", "Kid Friendly", "Christmas", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2 3/4", "125", "1", "2", "1/2"] [RecipeIngredientParts] ["butter", "golden syrup", "pecans"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 255.3 [FatContent] 21.4 [SaturatedFatContent] 12.1 [CholesterolContent] 62.3 [SodiumContent] 60.4 [CarbohydrateContent] 16.3 [FiberContent] 0.3 [SugarContent] 13.4 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 16 pieces [RecipeInstructions] Simmer cream rapidly for 15-20 minutes or until reduced by half. Add the butter, sugar and syrup and simmer, stirring,until caramel is golden and thick. Add the pecans and pour into a 8 inch square tin lined with baking paper. Refrigerate until set. Cut into squares. |
[Name] Easiest Chocolate Cake Yet! [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-20T08:36:00Z [Description] Make and share this Easiest Chocolate Cake Yet! recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Canadian", "European", "Kid Friendly", "Christmas", "Weeknight", "Oven", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "4", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["instant chocolate pudding mix", "eggs", "water", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1024.7 [FatContent] 62.6 [SaturatedFatContent] 26.3 [CholesterolContent] 118.4 [SodiumContent] 778.8 [CarbohydrateContent] 123.2 [FiberContent] 7.9 [SugarContent] 86.2 [ProteinContent] 12.4 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Mix well and put in floured bundt pan. Bake at 350 degrees for 50-60 minutes. Frost and decorate as desired. |
[Name] Cheese Ball [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-20T08:37:00Z [Description] Make and share this Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Cheese", "Tropical Fruits", "Fruit", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4 - 1/2", "1", "1", "1", "1/4", "1", "4", "1", "4", "4"] [RecipeIngredientParts] ["sharp cheddar cheese", "butter", "cream cheese", "Worcestershire sauce", "dry mustard", "cayenne pepper", "pecans", "spring onions", "pineapple tidbits", "green peppers", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2932.3 [FatContent] 281.0 [SaturatedFatContent] 133.8 [CholesterolContent] 609.6 [SodiumContent] 2475.3 [CarbohydrateContent] 36.2 [FiberContent] 16.0 [SugarContent] 9.4 [ProteinContent] 87.4 [RecipeServings] nan [RecipeYield] 1 large ball [RecipeInstructions] Take the first 6 ingredients and MIX WELL. You can now add-except for the paprika- any or all of the following ingredients, form into 1 or 2 balls and chill. Remove when ready to serve and roll in paprika OR omit paprika and when balls are formed roll in nuts, wrap in plastic and chill. |
[Name] Grilled Formaggio Sandwiches [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-20T08:38:00Z [Description] Make and share this Grilled Formaggio Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Cheese", "Canadian", "European", "Kid Friendly", "< 30 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "8", "12 -16", "1/4"] [RecipeIngredientParts] ["olive oil", "focaccia bread", "scamorza cheese", "provolone cheese", "fresh spinach leaves", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 46.7 [FatContent] 4.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 23.8 [CarbohydrateContent] 1.1 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To prepare each sandwich, spread 1 teaspoon of the olive oil on one side of each slice of bread. Place 2 slices cheese, three to four spinach leaves and 1 tablespoon cooked bacon between unbuttered sides of two bread slices. Place one sandwich in a large frypan or on a griddle. Cook over medium high heat for 3 to 4 minutes on eaach side or till the cheese is melted and the bread is golden brown. If necessary to prevent overbrowning, reduce to medium or brush on extra margarine, butter or olive oil. repeat for remaining sandwiches (if using thin focaccia, use two unsplit wedges to make each sandwich]. |
[Name] Traditional Scottish Sherry Trifle [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-20T08:39:00Z [Description] Make and share this Traditional Scottish Sherry Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Scottish", "European", "Potluck", "Christmas", "< 60 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "10", "2", "1", "3/4", "2", "8", "1", NA, NA, "8", "1/3", "2", "3", "3"] [RecipeIngredientParts] ["cream sherry", "egg custard", "egg custard", "raspberries", "bananas", "caster sugar", "milk", "caster sugar", "vanilla essence"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 602.0 [FatContent] 27.9 [SaturatedFatContent] 16.8 [CholesterolContent] 160.0 [SodiumContent] 70.9 [CarbohydrateContent] 72.8 [FiberContent] 4.3 [SugarContent] 50.2 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] 1 mouthwatering trifle [RecipeInstructions] Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy. Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens. Pour into a dish and set aside to cool. Place the sponge in the base of a large glass bowl and spread with the raspberry jam. Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches. Next add a layer of raspberries and sliced bananas. When quite cool, pour the custard over the layer of fruit, spreading evenly. Next whip the double cream well, add sugar to sweeten and spoon on top of custard. Decorate with toasted almonds and/or slices of fresh soft fruit. |
[Name] Paella Salad [AuthorId] 30181 [AuthorName] Calista [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-20T10:35:00Z [Description] Make and share this Paella Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Spanish", "European", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/4 - 1/2", "2", "1", "1", "1/2", "2", "2", "2", "1", NA, "1", "3/4", "1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["water", "salt", "powdered saffron", "chicken", "shrimp", "artichoke heart", "peas", "green onions", "pimientos", "fresh parsley", "lettuce", "fresh spinach leaves", "tomatoes", "olive oil", "white wine vinegar", "salt", "pepper", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.7 [FatContent] 41.4 [SaturatedFatContent] 5.8 [CholesterolContent] 110.5 [SodiumContent] 1437.5 [CarbohydrateContent] 10.6 [FiberContent] 4.2 [SugarContent] 3.1 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare Garlic Dressing: Mix all dressing ingredients together in tightly covered jar (Can be refrigerated up to 2 weeks]. Place water in 1 quart saucepan; heat to boiling. Stir rice, salt and saffron into water. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand until water is absorbed, about 5 minutes. Refrigerate until cool, about 15 minutes. Place rice, chicken, shrimp, artichoke hearts, peas, salami, onions, pimiento and parsley in large bowl; toss well. Pour dressing over salad; toss lightly to coat. Cover and refrigerate 1 hour. Arrange lettuce on large serving platter or 4 servings plates; top with salad mixture. Garnish with cubed tomato. |
[Name] Buttermilk Toaster Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2002-02-20T10:35:00Z [Description] Make and share this Buttermilk Toaster Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "2/3", "2"] [RecipeIngredientParts] ["eggs", "brown sugar", "flour", "baking powder", "salt", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 173.4 [FatContent] 7.5 [SaturatedFatContent] 1.5 [CholesterolContent] 106.8 [SodiumContent] 440.4 [CarbohydrateContent] 20.2 [FiberContent] 0.6 [SugarContent] 3.8 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat griddle. Beat eggs with brown sugar until very light, about 2 minutes. Mix dry ingredients. Stir gently into beaten eggs. Add buttermilk and oil. Stir only until mixed. Batter will be lumpy. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until surface is covered with bubbles, turn, and cook other side until light brown. Cool on rack. Place pancakes in an airtight container with waxpaper between layers. Or wrap singly in foil. Label and store in freezer. To reheat in toaster: Remove from freezer and unwrap pancakes to be reheated. Set toaster on medium-low setting. Toast pancakes, twice if necessary, to heat through. |
[Name] Penne A La Russe [AuthorId] 19060 [AuthorName] Steven L. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-20T10:35:00Z [Description] Make and share this Penne A La Russe recipe from Food.com. [Images] character(0) [RecipeCategory] Penne [Keywords] ["Russian", "European", "Spicy", "< 60 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "4 -6", "1/4", "1/2"] [RecipeIngredientParts] ["penne pasta", "vodka", "tomato sauce", "heavy whipping cream", "butter", "red pepper flakes", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 425.5 [FatContent] 37.1 [SaturatedFatContent] 23.2 [CholesterolContent] 123.0 [SodiumContent] 295.8 [CarbohydrateContent] 2.2 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring a pot of salted water to a boil and cook penne for 20 minutes or until done to your taste. Melt butter in a medium saucepan adding crushed peppers. Cook for 1-2 minutes over medium heat. Add vodka and simmer for 1-2 minutes. Add tomato sauce and mix thoroughly. Add cream slowly being careful not to curdle it. Bring sauce to a simmer slowly. Drain pasta and add sauce mixing thoroughly. Add Parmesan cheese and mix well. Serve immediately. |
[Name] " Lite" Cretons [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2002-02-20T10:35:00Z [Description] As a native NYer relocated to French Quebec, the discovery of this morning morsel was very appealing though daunting because of the calories slathered on by the pork. This recipe is a lighter version of this "traditional Quebecquois" breakfast meal and I think more tasty, quick and easy to make. Served on toast, this savory pate is a meal in itself without the extra pounds. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Veal", "Meat", "Canadian", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["Dijon mustard", "salt", "garlic powder", "black pepper", "ground cinnamon", "ground cloves", "dried parsley flakes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 31.2 [FatContent] 1.6 [SaturatedFatContent] 0.5 [CholesterolContent] 11.6 [SodiumContent] 156.8 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 3.0 [RecipeServings] 32.0 [RecipeYield] 4 portion containers [RecipeInstructions] ["This is a quick and easy version of the original recipe for Cretons.", "Simply place the veal into a 2-quart saucepan.", "Add all the ingredients at one time, plus one can of water as suggested on the soup can.", "Mix well and cook uncovered on the stovetop over a very low flame until all the liquid is absorbed and mixture is very thick in consistency; approximately 3 hours.", "Cool slightly and pour into individual covered plastic containers and chill overnight.", "This can be frozen for freshness and defrosted easily." ] |
[Name] Vegetable Rice Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2002-02-20T10:35:00Z [Description] Make and share this Vegetable Rice Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Vegetable", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/4", "1", "1", "1/4", "2", "1/2", "1/4"] [RecipeIngredientParts] ["brown rice", "carrot", "onion", "fresh parsley", "garlic", "salt", "ground black pepper", "eggs", "whole wheat flour", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 496.4 [FatContent] 13.7 [SaturatedFatContent] 2.3 [CholesterolContent] 62.0 [SodiumContent] 434.7 [CarbohydrateContent] 82.4 [FiberContent] 5.2 [SugarContent] 2.5 [ProteinContent] 11.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except oil. Form into 12 thin patties, pressing firmly with hands. In large skillet, cook patties in heated oil until brown, turning once. Serve with dairy sour cream or yogurt, if desired. |
[Name] Blueberry French Toast [AuthorId] 31611 [AuthorName] Susan Dillard [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-20T10:35:00Z [Description] I got this recipe from a good friend and have fixed it several times, it is always a big hit. Notes: Prep time is actual hands on time, it needs to sit overnight and take out of refrigerator 30 min. before baking. I have fixed this without cubing bread and it works fine. Also, you may wish to decrease cream cheese to 1 package instead of two. I have fixed it both ways. I think 1 package is plenty. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/22/5/picMw0DPG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/22/5/pic3qUWhh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/22/5/pico8Hvzp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/22/5/picGeImqG.jpg"] [RecipeCategory] Breakfast [Keywords] ["Berries", "Fruit", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "2", "1", "12", "2", "1/3", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "fresh blueberries", "frozen blueberries", "eggs", "milk", "maple syrup", "honey", "sugar", "cornstarch", "water", "blueberries", "butter"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 826.2 [FatContent] 43.0 [SaturatedFatContent] 23.1 [CholesterolContent] 522.6 [SodiumContent] 760.9 [CarbohydrateContent] 86.6 [FiberContent] 2.4 [SugarContent] 51.8 [ProteinContent] 25.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place half of bread cubes in greased 9\"x13\" baking dish (enough to thoroughly cover bottom of baking dish]. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. Beat eggs, milk, syrup or honey together and pour over bread. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minute. Uncover and bake 25-30 minute more or until golden brown and the center is set. In saucepan, combine sugar and cornstarch; add water. Bring to a boil; boil 3 minutes, stirring. Stir in blueberries; reduce heat. Simmer 8 to 10 minutes or until berries burst. Stir in butter until melted. |
[Name] Turkey-Chili Mac [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-20T10:35:00Z [Description] A co-worker of mine use to bring this to lunch and it smelled so good. I finally asked her for the recipe and I have been making it ever since. It is healthy and addictive to boot! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/22/6/picHNgKY2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/22/6/piccCXYr4.jpg"] [RecipeCategory] Poultry [Keywords] ["Beans", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["elbow macaroni", "ground turkey", "onion", "green pepper", "garlic", "water", "tomato sauce", "chili powder", "ground cumin", "salt", "red kidney beans"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 303.4 [FatContent] 5.5 [SaturatedFatContent] 1.4 [CholesterolContent] 39.2 [SodiumContent] 503.3 [CarbohydrateContent] 43.5 [FiberContent] 6.2 [SugarContent] 6.2 [ProteinContent] 21.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cook macaroni according to package directions, drain and set aside.", "Place ground turkey in a large pot and cook over medium heat 15 minutes or until turkey is browned, stirring to crumble.", "Add onions, green peppers, and garlic.", "Cook 5 minutes or until vegetables are tender.", "Stir in next 5 ingredients.", "Cover and simmer 20 minutes, stirring occasionally.", "Add kidney beans and macaroni.", "Simmer 5 minutes, stirring occasionally, until macaroni and beans are mixed through and warm." ] |
[Name] Seasoning Mix [AuthorId] 19060 [AuthorName] Steven L. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-20T10:35:00Z [Description] Make and share this Seasoning Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Creole [Keywords] ["< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "3/4", "1", "1", "2", "1 1/4", "1", "1 1/2", "1"] [RecipeIngredientParts] ["salt", "white pepper", "black pepper", "sweet paprika", "cayenne", "onion powder", "garlic powder", "dry mustard", "dried thyme leaves", "dried basil"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 181.2 [FatContent] 4.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 27921.4 [CarbohydrateContent] 34.9 [FiberContent] 12.6 [SugarContent] 7.4 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 1/2 Cup [RecipeInstructions] Stir all seasonings together well in a bowl. Store in a tightly sealed jar. |
[Name] Rice, Parmesan and Dried Tomato Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-20T10:35:00Z [Description] Make and share this Rice, Parmesan and Dried Tomato Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/4", "1", "2 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["onion", "extra virgin olive oil", "medium grain rice", "dried tomatoe", "dried rosemary", "vegetable broth", "salt", "parmesan cheese", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.6 [FatContent] 8.6 [SaturatedFatContent] 3.1 [CholesterolContent] 63.9 [SodiumContent] 571.3 [CarbohydrateContent] 43.4 [FiberContent] 1.5 [SugarContent] 2.3 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine onion and olive oil in large, wide skillet with tight-fitting lid.", "Cook, stirring, over low heat until onion is tender, about 5 minutes.", "Stir in rice, dried tomatoes and rosemary.", "Cook and stir 1 minute over low heat.", "Add broth and salt.", "Bring to boil over high heat, stirring once.", "Cover and cook over low heat until liquid is absorbed, about 15 minutes.", "Uncover and stir in cheese.", "Let stand until lukewarm.", "Can be made ahead to this point and refrigerated for several days.", "Add egg and stir to blend.", "Using 1/4 cup measure, form rice mixture into small pancakes about 2 inches in diameter and 1/2 inch thick.", "To keep rice from sticking to hands, rinse hands frequently with cold water.", "Coat large, non-stick skillet or griddle with a thin film of olive-oil.", "Heat over medium heat.", "Add pancakes in batches and cook until golden brown on one side, about 5 minutes.", "Carefully turn pancakes, using wide spatula, and brown other side.", "(Keep warm in oven on lowest setting until all are done]." ] |
[Name] Shrimp Over Linguine [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-20T10:35:00Z [Description] Make and share this Shrimp Over Linguine recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "1", "1", "1/2", "1", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["dry linguine", "olive oil", "garlic", "green onion", "shrimp", "dry white wine", "sun-dried tomatoes", "artichoke hearts", "capers", "fresh basil", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 795.9 [FatContent] 16.9 [SaturatedFatContent] 3.4 [CholesterolContent] 226.4 [SodiumContent] 1521.5 [CarbohydrateContent] 120.9 [FiberContent] 20.4 [SugarContent] 17.0 [ProteinContent] 42.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package,drain. Heat oil in large skillet,over medium high heat,add garlic and onion,saute until soft,about 3 minutes. Add shrimp and cook until opaque,about 2 minutes. Add wine and cook until reduced by 1/2,about 2 minutes. Add tomatoes,artichokes and capers. Add basil and pasta,toss to coat well. Transfer to serving platter and top with grated cheese. |
[Name] Vegetarian, Diabetic, Low-fat Whole Wheat Buttermilk Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2002-02-20T10:35:00Z [Description] Make and share this Vegetarian, Diabetic, Low-fat Whole Wheat Buttermilk Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1/2", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["whole wheat flour", "unbleached white flour", "sugar", "baking powder", "baking soda", "salt", "egg", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 143.3 [FatContent] 6.0 [SaturatedFatContent] 1.1 [CholesterolContent] 32.6 [SodiumContent] 317.4 [CarbohydrateContent] 18.1 [FiberContent] 1.4 [SugarContent] 2.8 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stir together the flours, sugar, baking powder, baking soda and salt. Beat the egg, milk and oil together. Add the liquids to the flour mixture and stir just until blended. Pour the batter onto a greased hot griddle. Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup. |
[Name] Diabetic, Low-fat Special Buckwheat Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2002-02-20T10:35:00Z [Description] Make and share this Diabetic, Low-fat Special Buckwheat Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "buckwheat flour", "baking powder", "sugar substitute", "egg", "water", "margarine", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 127.6 [FatContent] 3.9 [SaturatedFatContent] 0.8 [CholesterolContent] 35.2 [SodiumContent] 104.4 [CarbohydrateContent] 19.9 [FiberContent] 1.8 [SugarContent] 1.4 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Blend flours, baking powder, and sugar substitute in bowl.", "Mix in egg, water, and melted margarine.", "Let batter stand for 10 minutes.", "Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat.", "Drop batter by the tablespoonful onto hot skillet.", "Allow pancakes to cook until bubbles form around the pancakes.", "Thin remaining batter with additional water if necessary.", "Turn pancakes over with a spatula.", "Continue cooking until pancakes are done.", "Place on heated dish and continue cooking until all the pancakes have been prepared." ] |
[Name] Pistachio Mini Loaves [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-02-20T10:35:00Z [Description] Bake up this green-hued bread for any occasion, but it's especially appropriate for Christmas or St. Patrick's Day The little loaves have a pistachio flavor, light cake-like texture and crunchy topping. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Kid Friendly", "Christmas", "St. Patrick's Day", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1/4", "1/4", "3/4", "3", "2 1/2"] [RecipeIngredientParts] ["instant pistachio pudding mix", "sour cream", "eggs", "water", "pecans", "brown sugar", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 853.5 [FatContent] 48.5 [SaturatedFatContent] 11.5 [CholesterolContent] 191.5 [SodiumContent] 772.7 [CarbohydrateContent] 95.4 [FiberContent] 3.3 [SugarContent] 54.4 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] 5 loaves [RecipeInstructions] In a mixing bowl, combine cake and pudding mixes. Add sour cream, eggs, oil and water; beat until blended Pour into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Combine the pecans, brown sugar and cinnamon; sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. |
[Name] Mint Chocolate Chip Pie [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-20T10:35:00Z [Description] Plan ahead...needs to chill. Your guests will be requesting the recipe after one bite of this fluffy and refreshing pie. It doesn't take much time to prepare, yet it tastes as though you spent hours in the kitchen. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/3/picglsVO7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/3/pic2ODrto.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Lunch/Snacks", "Christmas", "St. Patrick's Day", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1 1/2", "5 -6", "2", "1", "1"] [RecipeIngredientParts] ["confectioners' sugar", "milk", "vanilla instant pudding mix"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 546.7 [FatContent] 36.4 [SaturatedFatContent] 20.8 [CholesterolContent] 90.1 [SodiumContent] 491.7 [CarbohydrateContent] 53.6 [FiberContent] 1.9 [SugarContent] 37.1 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small mixing bowl, beat cream and sugar until soft peaks form. In a large mixing bowl, combine the milk, extract and food coloring if desired. Add pudding mixes; beat on low speed for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. Pour into pastry shell. Refrigerate for 3 hours or until set. |
[Name] Chicken Cheeseburgers [AuthorId] 30181 [AuthorName] Calista [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-20T10:35:00Z [Description] Make and share this Chicken Cheeseburgers recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "2", "1", "1", "1/4", "1/4", "1/4", "2", "2", "4", "4", "4", "4", "4 -8"] [RecipeIngredientParts] ["ground chicken", "eggs", "onion", "fresh parsley", "parmesan cheese", "salt", "baking soda", "white pepper", "dried oregano leaves", "butter", "margarine", "American cheese", "cheddar cheese", "mayonnaise", "lettuce leaves", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.1 [FatContent] 20.9 [SaturatedFatContent] 8.2 [CholesterolContent] 118.5 [SodiumContent] 1142.7 [CarbohydrateContent] 28.5 [FiberContent] 2.0 [SugarContent] 4.5 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix chicken, eggs, onion, bread crumbs, parsley, parmesan cheese, salt, baking soda, pepper and oregano in large bowl. Shape mixture into 4 round patties. Heat butter and oil in large skillet over medium-low heat until butter melts. Add patties and cook until golden, 4-5 minutes on each side. Place 1 slice of cheese on each patty. Cover skillet; cook until cheese melts, about 1 minute. Spread each bun with 1 tablespoon mayonnaise. Arrange lettuce leaf over bottom half of each bun. Top with a patty, 1 or 2 slices tomato and top half of bun. Serve hot. |
[Name] Chinese Wontons [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-20T10:35:00Z [Description] These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/5/picePwADt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/5/01464384973.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20235/lyH48EgTHSO0KbSnD1ww_15561279853748232099341015957949.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/5/XT5TlgXMQOy8NKDYByrK_10155168295675044.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/5/picooBUXE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/5/pics15QBT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/5/picum5rpF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/5/pickbrlM5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/5/pic4hA4S6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/5/picjDjtB0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/5/picim7wIg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/5/picNSvXDY.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "3", "3", "6", "1", NA, NA, NA] [RecipeIngredientParts] ["ground pork", "garlic cloves", "fresh ginger", "soy sauce", "carrots", "celery", "green onions", "wonton wrappers", "water"] [AggregatedRating] 5.0 [ReviewCount] 46.0 [Calories] 47.5 [FatContent] 2.1 [SaturatedFatContent] 0.8 [CholesterolContent] 7.2 [SodiumContent] 69.0 [CarbohydrateContent] 4.6 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 50 appetizers [RecipeInstructions] Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl. Separate wonton skins. Place a heaping teaspoon of filling in the center of the wonton. Brush water on 2 borders of the skin, covering 1/4 inch from the edge. Fold skin over to form a triangle, sealing edges. Pinch the two long outside points together. Heat oil to 450 degrees and fry 4 to 5 at a time until golden. Drain and serve with sauce. |
[Name] Apple Pie Surprise [AuthorId] 31643 [AuthorName] adey lobb [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-20T10:38:00Z [Description] Make and share this Apple Pie Surprise recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Rice", "Apple", "Fruit", "Welsh", "European", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "mushroom", "garlic clove", "mustard", "mayonnaise", "brown rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.1 [FatContent] 16.9 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 813.4 [CarbohydrateContent] 14.1 [FiberContent] 4.1 [SugarContent] 2.8 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown veggie mince; add tomatoes and garlic. Fry mushrooms separately, after cutting thin. Add mushrooms (yum yum, maybe eat a few!]. Add early mustard additions. Cook brown rice separately. Make a salad while apple pie surprise cooks. Throw mince mixture onto rice. Place in oven (gas mark 4, 200°C for 18 minutes. Eat like crazy. |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.