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[Name] King Cake Traditional New Orleans Recipe [AuthorId] 19060 [AuthorName] Steven L. [CookTime] PT35M [PrepTime] PT3H [TotalTime] PT3H35M [DatePublished] 2002-02-20T10:45:00Z [Description] In European countries, the coming of the wisemen bearing gifts to the Christ Child is celebrated twelve days after Christmas. The celebration, called Epiphany, Little Christmas on the Twelfth Night, is a time of exchanging gifts and feasting. All over the world, people gather for the festive Twelfth Night celebrations. One of the most popular customs is still the baking of a special cake in honor of the three kings... "A King's Cake." Tradition has now evolved through time to obligate the person who receives the baby (inside every King Cake) to continue the festivities by hosting another king cake party.King Cakes were originally a simple ring of dough with little decoration. The King Cake is made with a rich Danish dough, baked and covered wth a poured sugar topping and decorated with the traditional Mardi Gras-colored sugars. The result is a delicious and festive cake in traditional Rex colors: Purple, representing justice; Green representing faith; Gold representing Power. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/7/vKSszQ9ReqswM8j0pRvU_IMG_7837.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/7/UYpb4jS5TrCxQwzAcSoF_IMG_7866-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/7/eR86eQ7RR5ub85Ya72nP_IMG_7844.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/7/picDAI9Li.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/7/picD7htjQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/23/7/pic1fAiHI.jpg"] [RecipeCategory] Breads [Keywords] ["Cajun", "Creole", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1", "3 1/2 - 4 1/2", "1", "2", "1", "1/2", "5", "1/2 - 1", "2", "1", "1", "1", NA, NA, NA, "12", "3", "1/4", "3 -6"] [RecipeIngredientParts] ["water", "active dry yeast", "sugar", "sugar", "flour", "nutmeg", "salt", "lemon, zest of", "milk", "butter", "butter", "milk", "egg", "cinnamon", "sugar", "confectioners' sugar", "lemon juice", "water"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 548.4 [FatContent] 15.2 [SaturatedFatContent] 8.6 [CholesterolContent] 134.0 [SodiumContent] 587.1 [CarbohydrateContent] 97.2 [FiberContent] 1.8 [SugarContent] 61.1 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball. Place ball of dough on a lightly floured surface and knead like bread. During this kneading, add up to 1 cup more of flour (1 tablespoon at a time] sprinkled over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic. Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1-½ hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside. Remove dough from bowl and place on lightly floured surface. Using you fist, punch dough down with a heavy blow. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in draft free spot for 45 minutes until the circle of dough doubles in volume. Pre-heat oven to 375 degrees. Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, at this time, you can\"hide\" the plastic baby in the cake. Colored sugars------------------. Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other two colors. Place aside. Icing------------------. Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about two rows of green, purple and yellow. Cake is served in 2\"- 3\" pieces. |
[Name] 100 Year Old Souffle [AuthorId] 19060 [AuthorName] Steven L. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-20T11:27:00Z [Description] Make and share this 100 Year Old Souffle 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/20/23/8/pic865yih.jpg" [RecipeCategory] Breakfast [Keywords] ["Cheese", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "3", "1", "3", "1/2", "1"] [RecipeIngredientParts] ["butter", "flour", "milk", "eggs", "salt", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 203.8 [FatContent] 16.0 [SaturatedFatContent] 9.3 [CholesterolContent] 146.5 [SodiumContent] 406.6 [CarbohydrateContent] 5.3 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 9.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a saucepan. Sprinkle in flour. Add milk. Stir until thickened. Add grated cheese. Pour mixture over beaten egg yolks. Fold in beaten egg whites. Pour into buttered ramekins. Run thumb around lip of ramekins. Bake for exactly 30 minutes at 350 degrees. |
[Name] Tomato Creme [AuthorId] 31606 [AuthorName] Claudia Guadagnini [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-20T11:27:00Z [Description] Make and share this Tomato Creme recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "50", "100", "1", "2", "4", "1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["leek", "butter", "rice", "tomatoes", "eggs", "salt", "pepper", "olive oil", "crouton"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.9 [FatContent] 25.1 [SaturatedFatContent] 13.9 [CholesterolContent] 271.4 [SodiumContent] 169.2 [CarbohydrateContent] 52.9 [FiberContent] 4.1 [SugarContent] 7.9 [ProteinContent] 12.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut one leek and sauté in butter. Add rice and sliced tomatoes, and stew for 10-15 minutes. Mix often then add 2 liters of vegetable stock and cook slowly for 1 hour. Pass the soup through a sieve. Put in the casserole the soup, a little bit of stock, and boil it for an additional ½ hour. Remove the foam produced, if any. Few minutes before serve, whip 4 yolks and ½ cup of milk crème. Add 2-3 spoon of soup while mixing. Finally add the rest of the soup, while mixing and pass it through a sieve. Add salt, pepper, oil of olive. Serve it hot, and add croutons if you like. |
[Name] Chinese New Year Wonton Soup [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-20T14:28:00Z [Description] Make and share this Chinese New Year Wonton Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/4", "1/2", "2", "12", "2", "4", "1/2"] [RecipeIngredientParts] ["mushroom", "ham", "shrimp", "green onion", "soy sauce", "wonton skins", "green onions", "chicken broth", "fresh spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.0 [FatContent] 5.1 [SaturatedFatContent] 1.1 [CholesterolContent] 40.1 [SodiumContent] 1284.0 [CarbohydrateContent] 14.0 [FiberContent] 1.9 [SugarContent] 1.7 [ProteinContent] 16.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mince 3/4 cup of mushrooms. Slice the rest. Saute' ham in oil, drain on paper towel. Set aside 6 shrimp and finely chop the rest. Add minced mushrooms, onions, and soy sauce to the chopped shrimp. Mix to a paste consistency. Place mixture in the middle of the wonton skin. Brush water on 2 borders of the skin, covering 1/4\" from the edge. Bring one end over to form a triangle. Seal edges. Pull the other 2 ends together to meet and overlap under filling. Moisten 1 end, pinch firmly. Bring chicken broth to a boil. Add wontons, sliced mushrooms, green onions. Simmer 10 minutes. Add reserved 6 shrimp and spinach. Cook until spinach wilts. Top with ham strips. |
[Name] Broccoli Bake Supreme [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-20T14:28:00Z [Description] I think of Thanksgiving when I hear the word stuffing, but this can be made all-year-round even though it has stuffing in it. This goes great with chicken! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1 1/2", "1/2", "2", "6", "2/3", "1"] [RecipeIngredientParts] ["frozen broccoli", "margarine", "flour", "chicken bouillon granules", "salt", "milk", "butter", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.9 [FatContent] 17.8 [SaturatedFatContent] 8.1 [CholesterolContent] 31.8 [SodiumContent] 876.9 [CarbohydrateContent] 27.7 [FiberContent] 4.2 [SugarContent] 3.5 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook broccoli and drain. Place in buttered casserole. Melt 1/4 cup margarine in pan over low heat. Add flour and stir until smooth. Cook 1 minute stirring constantly. Stir in chicken and salt. A milk gradually. Cook, stirring constantly until smooth. Meanwhile, melt 6 Tbsp butter in hot water and pour over stuffing. Pour white sauce over broccoli and top with stuffing. Bake at 400 degrees for 20-25 minutes. |
[Name] sweet and spicy hot wings [AuthorId] 31499 [AuthorName] bratty [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-20T14:28:00Z [Description] this is our favorite wing recipe that we actually came up when we were trying to duplicate a local restaurants wing recipe. we liked this one so much we ended our search for the original recipe [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/24/2/picW5wIsw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/24/2/pic3rv4Px.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/24/2/picvW6XjW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/24/2/pic3y9w2N.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "6", "2", "1 1/2", NA, NA, NA] [RecipeIngredientParts] ["chicken wings", "brown sugar", "salt", "pepper", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 866.4 [FatContent] 31.9 [SaturatedFatContent] 8.9 [CholesterolContent] 150.9 [SodiumContent] 4161.1 [CarbohydrateContent] 109.7 [FiberContent] 0.5 [SugarContent] 107.7 [ProteinContent] 36.7 [RecipeServings] nan [RecipeYield] 24 split wings [RecipeInstructions] you can adjust the\"hot/sweetness\" of this by starting with 1 cup of hot sauce and brown sugar and adding more of whatever your preference is. mix hot sauce with brown sugar, stir and heat in microwave, just until mixed smooth. sprinkle wings with salt, pepper, or garlic powder (optional]. heat oil, and drop wings in, fry for 9-12 minutes depending on the fryer you are using, you want them to be a golden brown and crispy. remove the wings from the oil and let them drain on paper towels for 2-3 minutes. dip wings in hotsauce-brownsugar mixture. put wings back in peanut oil for 2-3 minutes. careful of any splattering. remove wings again. place on paper towels again for 1 minute. then put all wings into hotsauce-brownsugar mixture. serve with blue cheese dressing. |
[Name] Apple Raisin Sauce for Baked Ham [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-20T14:28:00Z [Description] In our home, baked ham was reserved for the holidays. Always decorated with pineapple rings, cherries and studded with cloves it still never did it for me. Then, recently, someone served this wonderful sauce over that traditional baked ham, that made my taste buds smile. I hope you will too when you try it. It's so simple and quick to make. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/24/3/picxxiHCX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/24/3/picxxiHCX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/24/3/pic2H4qb6.jpg"] [RecipeCategory] Sauces [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "1", "1/8", "1/8", "1/4"] [RecipeIngredientParts] ["butter", "lemon juice", "brown sugar", "cornstarch", "salt", "cinnamon", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 52.2 [FatContent] 1.2 [SaturatedFatContent] 0.7 [CholesterolContent] 3.0 [SodiumContent] 40.1 [CarbohydrateContent] 10.8 [FiberContent] 0.2 [SugarContent] 8.9 [ProteinContent] 0.1 [RecipeServings] 10.0 [RecipeYield] 1 cup [RecipeInstructions] In a saucepan combine all the ingredients and bring to a simmer. Cook until mixture thickens and coats the back of a spoon; approximately 10 minutes and there you have it! |
[Name] Tasty Pork Chops [AuthorId] 16758 [AuthorName] sheila [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-20T14:29:00Z [Description] Make and share this Tasty Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1/4", "1 1/2", "1", "1", "2", NA] [RecipeIngredientParts] ["parmesan cheese", "egg", "oleo"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 333.4 [FatContent] 21.2 [SaturatedFatContent] 6.7 [CholesterolContent] 147.8 [SodiumContent] 334.2 [CarbohydrateContent] 7.1 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 27.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Mix breadcrumbs and cheese together. Dip chops first in egg, and then in breadcrumbs and cheese. Heat oil and oleo (margarine] in non stick pan. Put chops in pan and sprinkle with garlic salt. Cook over medium high heat for about 9 minutes, turning once until evenly brown. |
[Name] Creamy Pork Tenderloin [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-20T14:29:00Z [Description] This is adapted from Taste of Home's Best of Country Cooking 1999. My DH loves it and that's all that matters! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4", "1/8", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["egg", "water", "rosemary", "pepper", "garlic powder", "butter", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 464.4 [FatContent] 35.2 [SaturatedFatContent] 14.5 [CholesterolContent] 99.7 [SodiumContent] 1104.2 [CarbohydrateContent] 28.6 [FiberContent] 1.5 [SugarContent] 2.3 [ProteinContent] 9.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut tenderloin into 3/4\" slices. In a shallow dish, combine egg, water, rosemary, pepper, and garlic powder. Dip pork slices into egg mixture and then into bread crumbs. In a large skillet over medium heat, brown pork in oil and butter for 5 minutes on each side. Remove pork to a 13x9 baking dish. In the same skillet, combine soup and sour cream; heat through (do not boil]. Pour sauce over pork. Cover and bake at 350 degrees for 45 minutes. |
[Name] Onion and Garlic Linguini [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-20T14:29:00Z [Description] I found this recipe on the internet, modified it a little to my taste. It's very simple, but everyone seems to like it. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "3", "1/3", "1/4", "1", "1", "1/8", "1", "1/4"] [RecipeIngredientParts] ["Spanish onions", "garlic", "olive oil", "butter", "basil", "chicken broth", "black pepper", "linguine", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 503.5 [FatContent] 22.3 [SaturatedFatContent] 7.5 [CholesterolContent] 24.0 [SodiumContent] 251.2 [CarbohydrateContent] 62.7 [FiberContent] 3.2 [SugarContent] 3.7 [ProteinContent] 13.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet, brown onions in olive oil and butter. Add garlic, cook for 2 more minutes. Add basil, pepper, and chicken stock and continue cooking for 10 minutes. Add onion garlic mixture to linguini and heat through. Add parmesan cheese, toss and serve. |
[Name] Snapper Parmesan [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-20T14:29:00Z [Description] Make and share this Snapper Parmesan recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["red snapper fillet", "parmesan cheese", "egg", "butter", "olive oil", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 318.2 [FatContent] 22.3 [SaturatedFatContent] 12.1 [CholesterolContent] 123.2 [SodiumContent] 926.3 [CarbohydrateContent] 17.1 [FiberContent] 0.8 [SugarContent] 8.4 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dust fish with one half of the crumbs and parmesan cheese. Dip in egg; coat with parmesan and crumbs again. Place in baking dish. Drizzle with melted butter. Bake uncovered at 500 degrees for 10 to 12 minutes or until fish flakes. Cover filets with sauce. Top with mozarella. Return to oven until cheese melts. |
[Name] Chicken-filled Dumplings [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-20T14:29:00Z [Description] Comfort food alert!! I have had this recipe for over 30 years (from Pillsbury Family Cookbook 1971). Great way to use up extra cooked chicken (or try it with turkey, too). [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/4", "2", "1 1/2", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["water", "onions", "chicken", "celery", "onions", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 270.9 [FatContent] 12.8 [SaturatedFatContent] 3.3 [CholesterolContent] 6.1 [SodiumContent] 1188.0 [CarbohydrateContent] 33.6 [FiberContent] 1.2 [SugarContent] 5.6 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a soup pot, combine soups, water,& 2 Tbs of the chopped onion. Heat, stirring occasionally, until bubbly. Combine chicken, celery, remaining 2 Tbs of onion, parsley& pepper in a medium bowl. Separate biscuit dough into 10 biscuits. Roll out into 4\" circles. Place 1/4 cup of the chicken mixture on each dough circle and wrap dough around mixture to form dumpling. Firmly press edges to seal. Place dumplings, sealed edge down, into hot soup mixture. Spoon soup over dumplings, cover& cook over medium heat 20 minutes. Serve hot with soup mixture as sauce. |
[Name] Summer Campers Super Bars [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-20T14:29:00Z [Description] These are great for lunch, camping or picnics. I really don't remember where I found this recipe. It might have been in a newspaper and thought it looked like a great snack to try. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "Kid Friendly", "Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/2", "1/2", "1/3", "2", "2", "1/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "brown sugar", "all-purpose flour", "wheat germ", "eggs", "brown sugar", "flaked coconut", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 94.4 [FatContent] 4.8 [SaturatedFatContent] 2.3 [CholesterolContent] 24.4 [SodiumContent] 31.0 [CarbohydrateContent] 11.9 [FiberContent] 0.7 [SugarContent] 8.3 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 24 Bars [RecipeInstructions] Beat margarine on medium speed for 30 seconds. Add 1/2 cup brown sugar, beat until fluffy. Stir in oats, flour, and wheat germ. Press into an ungreased 9x9x2 baking pan. Bake in preheated 350 degree oven for 10 minutes. Stir eggs, 1/4 cup sugar, almonds, coconut and raisins. Pour over oat mixture in pan. Bake at 350 degrees for 20 minutes or until golden. Score bars while warm. Cool. Cut into bars. |
[Name] Floridian Chicken [AuthorId] 30181 [AuthorName] Calista [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-20T15:42:00Z [Description] Make and share this Floridian Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1/2", "1/8", "1", "1", "3", "1 1/2", "1", "1", "1/2", "1/4", "1", "2", "1 1/2", "1", NA] [RecipeIngredientParts] ["chicken thighs", "salt", "pepper", "butter", "margarine", "carrots", "celery", "onion", "chicken broth", "grapefruit juice", "dry sherry", "dried tarragon leaves", "water", "cornstarch", "grapefruit", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 598.3 [FatContent] 35.6 [SaturatedFatContent] 10.7 [CholesterolContent] 165.6 [SodiumContent] 717.6 [CarbohydrateContent] 20.0 [FiberContent] 2.6 [SugarContent] 7.9 [ProteinContent] 35.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sprinkle chicken with salt and pepper. Heat butter and oil in large skillet over medium heat; add chicken. Cook until golden, 4 to 5 minutes on each side. Add carrots, celery, onion, broth, grapefruit juice, sherry and tarragon to chicken; heat to boiling. Reduce heat; cover and cook until chicken is tender, 30 to 40 minutes. Place chicken in center of serving platter. Arrange vegetables around chicken, keep warm. Blend water and cornstarch in small bowl; stir into sauce in skillet. Cook stirring until thick, about 2 minutes. Add grapefruit to cornstarch mixture; cook until grapefruit is hot. Pour the sauce over chicken and vegetables. Garnish with mint leaves. |
[Name] Grilled Ginger Shrimp [AuthorId] 29203 [AuthorName] Mark Marcarian [CookTime] PT6M [PrepTime] PT3H [TotalTime] PT3H6M [DatePublished] 2002-02-20T15:42:00Z [Description] Make and share this Grilled Ginger Shrimp 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/20/25/1/picZU6qkb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/25/1/piciGmFuk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/25/1/picXp78oC.jpg"] [RecipeCategory] Asian [Keywords] ["Very Low Carbs", "Summer", "Spicy", "Weeknight", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/4", "1/4", "1", "4"] [RecipeIngredientParts] ["green onions with top", "soy sauce", "dry sherry", "gingerroot", "lemon juice", "sugar", "shrimp"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 447.7 [FatContent] 17.5 [SaturatedFatContent] 2.6 [CholesterolContent] 345.6 [SodiumContent] 1348.4 [CarbohydrateContent] 8.8 [FiberContent] 0.6 [SugarContent] 3.0 [ProteinContent] 48.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Soak 16 bamboo skewers in water. Pour mixture of green onions, salad oil, soy sauce, sherry, gingerroot, lemon juice and sugar over shrimp in nonreactive dish, turning to coat. Marinate, covered, in refrigerator for 2 to 3 hours, stirring occasionally. Drain, discarding marinade. Thread shrimp on skewers. Grill over medium-hot coals for 3 minutes per side or until shrimp turn pink, turning once. |
[Name] Single Crust Quebec Sugar Pie [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-20T15:42:00Z [Description] This is a traditional French Canadian treat; easily assembled from a pre-made pastry shell, or from a scratch pastry. For added appeal, decorate with pastry latice or cookie cutter maple leaves. Delicious autumn desert! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Canadian", "Low Protein", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1", "1/4", "1/8"] [RecipeIngredientParts] ["brown sugar", "flour", "butter", "nutmeg"] [AggregatedRating] 1.0 [ReviewCount] 4.0 [Calories] 401.0 [FatContent] 24.9 [SaturatedFatContent] 12.7 [CholesterolContent] 54.9 [SodiumContent] 192.6 [CarbohydrateContent] 42.6 [FiberContent] 0.9 [SugarContent] 26.9 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the flour and sugar and place into the pie shell covering the bottom. Mix cream, extract and nutmeg and pour into pie shell. Dot with butter and bake at 350 degrees for 40- 45 minutes until the filling is a custard-like consistency. |
[Name] Wilder Than Wild Rice [AuthorId] 29203 [AuthorName] Mark Marcarian [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-20T15:42:00Z [Description] Make and share this Wilder Than Wild Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["One Dish Meal", "White Rice", "Rice", "Black Beans", "Beans", "Vegetable", "Asian", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Spicy", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/2", "2", "1", "1 1/2", "1/2", "1", "2 1/2"] [RecipeIngredientParts] ["onion", "green bell pepper", "red bell pepper", "garlic", "olive oil", "white rice", "wild rice", "black beans", "water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 325.1 [FatContent] 3.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 8.0 [CarbohydrateContent] 64.1 [FiberContent] 7.5 [SugarContent] 1.9 [ProteinContent] 10.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion, green pepper, red pepper, and garlic in olive oil in saucepan until vegetables are tender. Stir in white rice and wild rice. Saute for 1 minute. Add black beans and water: mix well. Cook over low heat for 40 minutes, stirring occasionally. Spoon into baking pan. Grill over hot coals for 5 minutes to add smoky flavor. |
[Name] Port Wine & Walnut Chicken [AuthorId] 30181 [AuthorName] Calista [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-20T15:42:00Z [Description] Make and share this Port Wine & Walnut Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "2", "1 1/2", "1/4", "3", "1 1/2", "1", "1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["cornstarch", "port wine", "chicken broth", "soy sauce", "sugar", "bamboo shoots", "onion", "garlic clove", "gingerroot", "ground ginger", "walnut halves", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.0 [FatContent] 32.1 [SaturatedFatContent] 3.9 [CholesterolContent] 102.7 [SodiumContent] 1410.2 [CarbohydrateContent] 13.9 [FiberContent] 3.1 [SugarContent] 5.0 [ProteinContent] 50.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut chicken into 1/4 inch cubes; place in small bowl. Add cornstarch and wine; mix until chicken is coated. Combine 1/2 cup of the broth, the soy sauce, 2 tablespoons of the oil and the sugar in a wok or large skillet; cook over medium heat until hot, 2 to 3 minutes. Add chicken to broth mixture; cook, stirring until chicken is tender, 3 to 4 minutes longer. Add remaining 1 cup broth; cook until thick, 1 to 2 minutes longer. Remove chicken and thickened broth mixture from wok. Reserve. Add remaining 1 tablespoon oil to wok; heat over medium high heat 1 minute. Add babboo shoots, onion, garlic and ginger; cook, stirring, until onion is soft, 1 to 2 minutes. Stir walnut halves into bamboo shoot mixture. Return chicken and thickened broth mixture to wok; cook stirring until hot. Serve hot over rice. |
[Name] Butterscotch Cheesecake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H [PrepTime] PT12M [TotalTime] PT1H12M [DatePublished] 2002-02-20T15:42:00Z [Description] Make and share this Butterscotch Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "2", "2", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "margarine", "sugar", "cream cheese", "eggs", "sugar", "vanilla", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 582.6 [FatContent] 38.9 [SaturatedFatContent] 22.0 [CholesterolContent] 140.7 [SodiumContent] 465.5 [CarbohydrateContent] 52.5 [FiberContent] 0.9 [SugarContent] 37.6 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F degrees. Combine crust ingredients. Press into 9 in pie pan. With mixer, beat cream cheese until fluffy. Add eggs, beat well. Add sugar and vanilla. Pour over crust. Bake for 1 hour or until toothpick comes out clean. Turn oven off; allow to cool in oven. In small saucepan, on low heat; melt chips and butter. Serve cheesecake with a dollop of butterscotch sauce. |
[Name] Zucchini Italian-Style [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-20T15:42:00Z [Description] This heavy healthy vegetable stew is from an old family recipe. Served alone or as a side dish, it can be made in advance, as the taste develops as it rests. This substantial meal is easy to make and tastes great! Enjoy. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "European", "Low Cholesterol", "Healthy", "Pressure Cooker", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["5", "5", "2", "6", "3", "1", "3", "2", "2", "1", "1", "2", "1/4", "1", "2", "2", "1"] [RecipeIngredientParts] ["zucchini", "potatoes", "onions", "fresh garlic", "Italian parsley", "plum tomato", "eggs", "parmesan cheese", "salt", "black pepper", "red pepper flakes", "dried basil", "basil", "olive oil", "tomato paste", "garlic powder", "onion powder", "dried oregano"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 603.2 [FatContent] 22.2 [SaturatedFatContent] 8.1 [CholesterolContent] 135.1 [SodiumContent] 1594.6 [CarbohydrateContent] 78.9 [FiberContent] 12.7 [SugarContent] 14.4 [ProteinContent] 28.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large dutch oven or pressure cooker, over medium heat saute onions and garlic in oil for 2 minutes. Add cubed potatoes, salt, pepper, parsley and tomates, cover and cook for 15 minutes. Add zucchini and continue cooking until potatoes are fork-tender. Remove from the heat and allow rest. In a bowl, beat eggs with grated cheese. Using a whipping motion, intergrate the egg mixture into the zucchini. The eggs will quickly cook and mixture will become thick. A one dish meal served with a salad and a crusty country loaf. Enjoy! |
[Name] Garlic And Herbs Chicken [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-20T15:42:00Z [Description] Make and share this Garlic And Herbs Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/4", "3", "2", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "flour", "salt", "pepper", "garlic", "chicken broth", "dried thyme", "dried rosemary", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 174.2 [FatContent] 5.3 [SaturatedFatContent] 1.0 [CholesterolContent] 69.1 [SodiumContent] 464.9 [CarbohydrateContent] 1.8 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 28.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Flatten chicken to 1/4 inch. Mix flour, salt, and pepper. Coat chicken. Heat oil in 10 in skillet. Add chicken and cook and turn for 8 minutes. Remove chicken from pan. To the pan add garlic, broth, thyme and rosemary. Remove from heat; Stir in butter. Pour over chicken. |
[Name] Burgundy Meatballs [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2002-02-20T15:42:00Z [Description] This recipe came from Woman's World Magazine. My copy of the recipe is all tattered and torn so I thought I'd better submit it to keep my copy of the recipe from getting more torn up! The original recipe called for those frozen small whole onions. I don't like those, so I slice my own yellow onions instead. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1/4", "2", "3", "8", "1/2", "1/4", "1 1/2", "1", "1", "2", "2", "2"] [RecipeIngredientParts] ["lean ground beef", "egg", "spicy brown mustard", "pepper", "olive oil", "carrots", "mushrooms", "Burgundy wine", "dry red wine", "dried thyme", "all-purpose flour", "pasta", "butter", "margarine", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 688.2 [FatContent] 32.7 [SaturatedFatContent] 11.1 [CholesterolContent] 135.6 [SodiumContent] 548.8 [CarbohydrateContent] 58.1 [FiberContent] 5.6 [SugarContent] 8.6 [ProteinContent] 35.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large saucepan over medium high heat, heat oil. Add half of the meat balls and cook until browned on all sides. Repeat with remaining meatballs. Set meatballs aside. To drippings in the saucepan, add onion, carrots, mushrooms; cook until lightly browned (6-8 minutes]. Return meatballs to the pan. Add 1/2 cup water, wine, thyme, and remaining 1/8 tsp of pepper. Heat to boiling over high heat. Reduce heat to low and simmer 15 minutes. Cook until meatballs are cooked through and vegetables are tender. In a cup, combine flour and remaining 2 Tbsp water. Stir into meatball mixture; cook; stirring constantly, until it thickens. Cook orzo according to package directions, toss with butter and parsley. Arrange orzo on serving platter. Top with meatball mixture. |
[Name] Armenian Shish Kebab [AuthorId] 29203 [AuthorName] Mark Marcarian [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2002-02-20T15:42:00Z [Description] Make and share this Armenian Shish Kebab 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/20/25/9/picTXXnaj.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Asian", "Free Of...", "Spring", "Summer", "Spicy", "Broil/Grill", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "3", "1", "1", "1/8", "1/8", "1/8", "1/8", "2", "2", "12", "2"] [RecipeIngredientParts] ["boneless leg of lamb", "olive oil", "fresh lemon juice", "garlic", "dry white wine", "bay leaf", "salt", "dried oregano", "dried rosemary leaves", "ground black pepper", "onions", "green bell peppers", "mushrooms", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 841.4 [FatContent] 66.3 [SaturatedFatContent] 20.7 [CholesterolContent] 156.5 [SodiumContent] 213.5 [CarbohydrateContent] 17.5 [FiberContent] 4.4 [SugarContent] 8.8 [ProteinContent] 44.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place lamb in a large container with a cover. In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary. Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally. About 1 hour before serving time, preheat broiler. Drain lamb kebabs, reserving marinade. Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray. Baste vegetables with some of reserved marinade. Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes. Remove skewers and allow to cool slightly, until ingredients and skewers can be handled. Leave broiler on. Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers] so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato. Baste again with any remaining marinade. Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more]. Serve with Rice Pilaf and Pita Bread. |
[Name] Balsamic/Olive Oil Bread Dip [AuthorId] 19453 [AuthorName] Victoria Scott Coh [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-20T15:44:00Z [Description] A marinade/cooking sauce/dip that has infinite uses. You can tailor it to your own tastes as well by adding or subtracting ingredients. [Images] character(0) [RecipeCategory] European [Keywords] ["Vegan", "Kosher", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "6 -8", "1", "1 -2", "1", "1/2", NA] [RecipeIngredientParts] ["olive oil", "Gilroy garlic", "onion", "celery seed", "basil"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 51.0 [FatContent] 5.4 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 0.0 [RecipeServings] 40.0 [RecipeYield] 20 enough to fill a nice glass container:) [RecipeInstructions] I never make this quite the same way twice but man is it good to keep on hand. Mix EVERYTHING together in a bowl and pour into a nice glass container. I get wide mouth ones at Ross, but they have them everywhere. Let it sit for a few hours and shake it up lots to mix all the flavors together. I keep it on my counter and use it for about a million things from boneless chicken thighs braise to salad dressing. If you get a really great loaf of crusty french bread and put a bit of this into fancy little dishes, you can serve it with any meal allowing each person his own dipping sauce. It's addictive and sooooo easy to make and keep on hand. Enjoy! |
[Name] Crock Pot Southwestern Chops [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2002-02-20T17:06:00Z [Description] Make and share this Crock Pot Southwestern Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Southwestern U.S.", "Very Low Carbs", "Spicy", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "1", "3", "1/2", "1/2", "1", NA, "1", "1/4"] [RecipeIngredientParts] ["stewed tomatoes", "cilantro", "chili powder", "cumin", "water", "monterey jack cheese", "ripe olives"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 321.9 [FatContent] 20.7 [SaturatedFatContent] 8.6 [CholesterolContent] 91.8 [SodiumContent] 389.4 [CarbohydrateContent] 5.4 [FiberContent] 1.0 [SugarContent] 3.5 [ProteinContent] 27.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients EXCEPT cheese and olives in crockpot. Cook on hi 3 hours. Reduce to low for 5 hours. Place on platter, sprinkle the cheese and olives on top. |
[Name] My Hubby's Buttery Toasted Tuna Fiesta Melt!!! [AuthorId] 30022 [AuthorName] lynda clark [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-20T17:07:00Z [Description] My hubby came up with this after I told him of my version of a tuna melt. Equally as good but with a little bite to it. You are sure to enjoy this one!!! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Crab", "High Protein", "Healthy", "Kid Friendly", "High In...", "< 15 Mins", "Beginner Cook", "Stove Top", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "4", "8"] [RecipeIngredientParts] ["Starkist tuna", "egg", "onion", "monterey jack pepper cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1729.6 [FatContent] 48.6 [SaturatedFatContent] 25.1 [CholesterolContent] 297.9 [SodiumContent] 4227.4 [CarbohydrateContent] 114.7 [FiberContent] 6.2 [SugarContent] 15.6 [ProteinContent] 197.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix tuna, egg, onion, jalepeno peppers and salad dressing together. Place slice of cheese on bread with desired amount of tuna mixture. In a skillet with desired amount of butter, toast bread until good and golden brown. Eat and enjoy. |
[Name] Ham And Spaghetti With Walnuts [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-20T17:07:00Z [Description] Make and share this Ham And Spaghetti With Walnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["High Protein", "Kid Friendly", "High In...", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["garlic", "olive oil", "walnuts", "ham", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 757.4 [FatContent] 30.6 [SaturatedFatContent] 5.3 [CholesterolContent] 35.0 [SodiumContent] 965.5 [CarbohydrateContent] 80.3 [FiberContent] 1.1 [SugarContent] 0.5 [ProteinContent] 40.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook spaghetti acc to directions. In lg saucepan, saute garlic in oil for 1 minute. Add walnuts and cook 3 minutes. Stir in the ham. Cook until heated. Drain spaghetti, toss with ham mixture. Sprinkle with cheese and parsley. |
[Name] Ratatouille Stir-Fry [AuthorId] 30181 [AuthorName] Calista [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-20T17:07:00Z [Description] Make and share this Ratatouille Stir-Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1/2", "1/4", "2", "1", "1/2", "1/3", "1/2", "1/8", "1/8", "1/8", "3", "1", "2", NA] [RecipeIngredientParts] ["chicken breasts", "celery", "fresh green beans", "onion", "carrot", "chicken broth", "zucchini", "cauliflower floret", "green pepper", "soy sauce", "sugar", "ground ginger", "ground pepper", "garlic powder", "fresh spinach leaves", "water", "cornstarch", "cooked rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 241.0 [FatContent] 10.9 [SaturatedFatContent] 2.6 [CholesterolContent] 46.4 [SodiumContent] 1519.8 [CarbohydrateContent] 15.8 [FiberContent] 4.8 [SugarContent] 7.7 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut chicken into 2x1/4 inch strips. Heat oil in wok or large skillet over medium hig heat 1 minute; add chicken, celery, beans, onion and carrot. Cook stirring often, about 3 minutes. Add broth to chicken mixture; cover and cook 3 minutes longer. Add zucchini, cauliflowerets, green pepper, soy sauce, sugar, ginger, ground pepper and garlic powder to chicken mixture; cook 3 minutes longer. Stir spinach into chicken mixture; cook 2 minutes longer. Blend water and cornstarch in small bowl; stir into chicken mixture. Cook and stir until liquid is thick, 1 to 2 minutes. Serve hot over rice or noodles. |
[Name] Fruit Salad For 5 A Day [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-20T17:07:00Z [Description] Make and share this Fruit Salad For 5 A Day 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/20/26/5/picCsJIL5.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Potluck", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["seedless grapes", "apple", "banana"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 124.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 31.8 [FiberContent] 3.1 [SugarContent] 23.6 [ProteinContent] 1.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Mix the fruit together. Pour orange juice over. Mix and chill. |
[Name] our favorite italian beef [AuthorId] 31499 [AuthorName] bratty [CookTime] PT15H [PrepTime] PT15M [TotalTime] PT15H15M [DatePublished] 2002-02-20T17:09:00Z [Description] this is our favorite italian beef recipe, it is great for a party, the holidays, gametime, or your family anytime. it also freezes well, and i think tastes even better after being frozen. we serve it on a crusty sweet bread, but any sub or hard roll will do..you want something that will hold all those delicious juices [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/26/6/20266.jpg" [RecipeCategory] Meat [Keywords] "Weeknight" [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["beef roast", "beer", "bell pepper"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 298.1 [FatContent] 9.3 [SaturatedFatContent] 3.8 [CholesterolContent] 149.7 [SodiumContent] 167.3 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 49.3 [RecipeServings] nan [RecipeYield] 8-12 sub sandwiches [RecipeInstructions] ["put roast in crockpot, season lightly with salt, pepper, and garlic powder.", "add seasoning mixes, beer, and both peppers w/juices.", "if there is no liquid covering entire roast, add enough to just cover top of the roast.", "cook in crockpot, on low, for a minimum of 8 hours.", "remove roast from crockpot, allow to cool to touch.", "\"pick\"meat, seperate and remove the fat, the roast should just fall apart into pieces.", "put meat back into crockpot, cook an additional 6-8 hours.", "i usually cook this the first 8 hours the day before i want to serve this, then the additional cooking is done the day i want to serve it." ] |
[Name] Berry Apple Bars [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-21T08:02:00Z [Description] Make and share this Berry Apple Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Apple", "Fruit", "Low Cholesterol", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "2", "2", "1 1/2", "2", "1", "1", "3 1/4", "1", "1/2"] [RecipeIngredientParts] ["flour", "flour", "old fashioned oats", "sugar", "baking powder", "cinnamon", "margarine", "apples", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.0 [FatContent] 14.6 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 186.3 [CarbohydrateContent] 59.7 [FiberContent] 2.7 [SugarContent] 32.0 [ProteinContent] 4.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Set oven to 375F degrees. Combine the 2 1/2 cups flour,oats,sugar,baking powder,and cinnamon. Stir in margarine. Set aside 1 1/2 cups for topping. Press remaining into greased 13x9 pan. Bake for 15 minutes. Toss apples with 2 T flour. Stir in the jam. Spread over hot crust, leaving 1/2 inch at edges. Combine nuts with reserved oat mixture. Sprinkle over fruit. Bake 30 minutes more, until light brown. Let cool. |
[Name] Deluxe Layered Salad [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-21T08:02:00Z [Description] Make and share this Deluxe Layered Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "1", "6", "1", "1", "1", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["fresh spinach", "lettuce", "eggs", "bacon", "water chestnuts", "frozen English peas", "mayonnaise", "sour cream", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 278.1 [FatContent] 21.6 [SaturatedFatContent] 7.6 [CholesterolContent] 123.7 [SodiumContent] 400.2 [CarbohydrateContent] 10.9 [FiberContent] 3.0 [SugarContent] 3.1 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Layer first 6 ingredients in order listed in a large salad bowl. Combine salad dressing, sour cream, and dressing mix; mix well and over top of the vegetables, sealing to edge of the bowl. Garnish with chopped parsley. Cover tightly and refridgerate for several hours or overnight. Toss gently before serving. Serves 12-15. |
[Name] Purim Hamantaschen [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT15M [PrepTime] PT4H [TotalTime] PT4H15M [DatePublished] 2002-02-21T08:02:00Z [Description] Some of the nicest traditions of Purim are the giving of gifts to the poor and the giving of gifts of food to friends and family. Purim is known as a time of delicious smells emanating from the kitchen from the baking of the delicious sweets and goodies. Hamantaschen, a Purim cookie named for the three-cornered hat that Haman (the bad guy)wore, is one of the favorites. Prep time includes refrigeration. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/0/picGW9oDO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/0/picx5562M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/0/pic1DavFt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/0/picyjIUsX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/0/picLPJ3Uu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/0/picIAPj8s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/0/picMNZlDi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/0/picr0mCMk.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "European", "Kid Friendly", "Kosher", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1/2 - 1", "2", "2", "3", "1 1/2", NA, NA, NA] [RecipeIngredientParts] ["sweet butter", "confectioners' sugar", "flour", "prune jam", "butter", "flour"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 138.1 [FatContent] 8.5 [SaturatedFatContent] 5.1 [CholesterolContent] 51.8 [SodiumContent] 2.7 [CarbohydrateContent] 13.3 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 12 Hamentaschen [RecipeInstructions] Cream the butter and sugar together in the large bowl. Add the egg yolks and continue to mix well. Add the ice water. Gradually stir in flour until a ball of dough is formed. Place the dough in plastic wrap and refrigerate it for several hours or overnight. When ready to continue, take dough out of refrigerator. Turn on the oven to 350 degrees. Grease the cookie sheet with the butter. Divide the dough in half. Wrap the extra half in the plastic and put back in the refrigerator. Roll out the dough on a clean, lightly floured surface to a 1/4\" thickness. Cut it into 2\" circles (use the top of a glass to\"press out\" the circles]. Place 1 teaspoon of the jam in the center of each circle and fold into three-cornered cookies. Start by pressing two sides together, then fold the third side over and press the ends together. Place the Hamantaschen about an inch apart on the greased cookie sheet and bake for 10-15 minutes, or until lightly browned along the edges. You don't have to limit yourself to jam, I have used chocolate, peanute butter, a combo of peanut butter and chocolate, date spread, etc. |
[Name] Sourdough Starter 1950's cookbook [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT120H [TotalTime] PT120H [DatePublished] 2002-02-21T08:02:00Z [Description] Make and share this Sourdough Starter 1950's cookbook recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["active dry yeast", "water", "water", "all-purpose flour", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 979.4 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 2345.8 [CarbohydrateContent] 206.1 [FiberContent] 8.2 [SugarContent] 13.3 [ProteinContent] 28.5 [RecipeServings] nan [RecipeYield] 1 container [RecipeInstructions] Dissolve yeast in 1/2 cup warm water. Stir in 2 cups lukewarm water, 2 cups flour, 1 tsp salt and 1 tblsp sugar. Beat until smooth. Let stand, uncovered, at room temperature 3-5 days. Stir 2-3 times daily, cover at night. Starter should have yeasty not sour smell. Cover and refrigerate till ready to make bread. |
[Name] Onion Mashed Potatoes [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-21T08:02:00Z [Description] Make and share this Onion Mashed Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/2/Q353YObkT6ymvk4CjF9b-Onion-Mashed-Potatoes_1013.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/2/xsawOLqSdOfcyhVkVT5n-Onion-Mashed-Potatoes_1006.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/2/picbUC63i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/2/pich1spZv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/2/pic5drlsu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/2/picBn6nrX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/2/picfQC3FP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/2/pic2tDR2R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/2/picj7ZZh0.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5", "1", "3", "1/4 - 1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["potatoes", "onion", "butter", "milk", "salt", "pepper", "dried parsley"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 165.1 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 6.5 [SodiumContent] 420.8 [CarbohydrateContent] 32.7 [FiberContent] 4.2 [SugarContent] 1.9 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put potatoes and onions in pan and cover with water. Bring to a boil. Reduce heat and simmer until very tender. Mash with remaining ingredients. |
[Name] Mexican Cornbread [AuthorId] 31695 [AuthorName] Denise in NH [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-21T08:02:00Z [Description] This recipe is very simple to make and goes well with chili. I also used it to top the Recipe #16328 submitted to this site by cbrangel and it turned out wonderful--enjoy! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Corn", "Vegetable", "Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "3", "1/2", "1/2", "1", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["chilies", "green pepper", "onion", "cheese", "eggs", "flour", "cornmeal", "salt", "baking powder", "buttermilk", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.9 [FatContent] 26.8 [SaturatedFatContent] 6.4 [CholesterolContent] 119.4 [SodiumContent] 1018.8 [CarbohydrateContent] 41.4 [FiberContent] 2.4 [SugarContent] 4.2 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] 1 13x9 pan [RecipeInstructions] Chop green pepper and onion and place in a small bowl. Mix eggs and oil in a mixing bowl. Add the dry ingredients and stir till mixed. Add the milk and stir in add the chopped vegetables, chilies, corn, garlic and cheese and stir till mixed. Spray a 13x9-inch pan with cooking spray and pour in the batter. Bake in a preheated 375°F oven for 30 minutes or till top is lightly browned. |
[Name] Fresh Basil Parsley Pesto [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-21T08:02:00Z [Description] Make and share this Fresh Basil Parsley Pesto 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/20/27/4/picEon8LB.jpg" [RecipeCategory] Sauces [Keywords] ["European", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["fresh basil", "fresh parsley leaves", "garlic", "olive oil", "parmesan cheese", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1616.6 [FatContent] 164.1 [SaturatedFatContent] 31.6 [CholesterolContent] 58.7 [SodiumContent] 2621.0 [CarbohydrateContent] 12.9 [FiberContent] 5.1 [SugarContent] 1.5 [ProteinContent] 30.0 [RecipeServings] nan [RecipeYield] 3/4 cup [RecipeInstructions] Combine all ingredients in food processor. Cover and puree until smooth. Refrigerate for several weeks, or freeze for 6 months. Toss with hot pasta. |
[Name] Enchilada Casserole [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-21T08:02:00Z [Description] Make and share this Enchilada Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Mexican", "Potluck", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1", "1/2", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["lean ground beef", "onion", "tomato sauce", "chili powder", "dried oregano", "black pepper", "salt", "corn tortillas", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 427.8 [FatContent] 21.8 [SaturatedFatContent] 10.7 [CholesterolContent] 103.4 [SodiumContent] 1081.4 [CarbohydrateContent] 25.4 [FiberContent] 3.3 [SugarContent] 5.8 [ProteinContent] 33.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F degrees. Cook beef& onion in a large skillet until beef is brown& crumbled; drain, and return to the skillet. Stir tomato sauce, corn, enchilada sauce, chili powder, oregano, pepper& salt into meat mixture; cook& bring to a boil. Reduce heat to medium& cook uncovered 5 minutes, stirring occasionally. Meanwhile, place half of the tortillas in bottom of a greased 13x9 baking dish. Spoon half of the beef mixture over the tortillas; sprinkle with half of the cheese. Repeat layers with remaining tortillas& beef mixture. Bake at 375F for 10 minutes; sprinkle with remaining cheese and bake 5 minutes more or until cheese melts. *NOTE:this is also good with beans (black beans, kidney beans, or chili beans, etc] added to the beef mixture. |
[Name] Baked Chicken and Wine [AuthorId] 31694 [AuthorName] LaurieAnn S [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-21T08:02:00Z [Description] Baked breaded chicken dish. Adapted this from one of my Nana's chicken dishes. She used chicken thighs and other parts. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Spring", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "2", "3", "3/4", "3"] [RecipeIngredientParts] ["chicken breasts", "butter", "romano cheese", "oregano", "white wine", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 994.0 [FatContent] 56.2 [SaturatedFatContent] 27.9 [CholesterolContent] 219.8 [SodiumContent] 1092.6 [CarbohydrateContent] 54.6 [FiberContent] 3.7 [SugarContent] 5.2 [ProteinContent] 54.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350°F.", "Melt the butter.", "Mix bread crumbs with grated cheese.", "Dip the chicken in the melted butter then in the bread crumb mixture.", "Place chicken in oven covered, for approximately 20-25 minutes (This depends on the thickness of your chicken breasts].", "Mix the remaining butter with the wine, oregano, and chopped onions.", "When the chicken has about five minutes left until it is done, pour the butter/wine mixture over the chicken.", "The chicken should not be covered for the last 5 minutes." ] |
[Name] Polish Reuben Casserole [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-21T08:02:00Z [Description] If you like Reuben sandwiches, you will love this casserole. Got it out of one of those small cookbooks you see in line at the grocery store, a few years ago. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Meat", "European", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1 1/2", "3/4", "1 1/3", "1", "8", "8", "2"] [RecipeIngredientParts] ["onion", "sauerkraut", "kielbasa", "milk", "mustard", "swiss cheese", "butter"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 663.5 [FatContent] 42.0 [SaturatedFatContent] 17.2 [CholesterolContent] 119.4 [SodiumContent] 2289.6 [CarbohydrateContent] 44.6 [FiberContent] 5.1 [SugarContent] 6.6 [ProteinContent] 27.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine soup, milk, onion& mustard in bowl and blend well. Spread sauerkraut into greased 13x9 dish and top with the uncooked noodles. Spoon soup mixture over noodles. Cover with keilbasa and cover with cheese. Combine bread crumbs and butter and drizzle over cheese. Cover tightly with foil and bake at 350 degrees for 1 hour or until noodles are tender. |
[Name] Papa's Favorite Pasta Sauce [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-02-21T08:02:00Z [Description] Growing up, Sunday meant "Pasta" in our home. But believe it or not, Papa never cared too much for the traditional italian "gravy" made with beef or pork. He developed this recipe and loved the lightness of this chicken sauce. So while my friends were having spagetti and meatballs; we were having shells and chicken! You get the benefits of two delicious meals in one; tender juicy chicken and peppers AND pasta sauce in one! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/27/8/piccidWqy.jpg" [RecipeCategory] Sauces [Keywords] ["One Dish Meal", "Chicken", "Poultry", "Meat", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "2", "1", "1", "2", "2", "2", "6", "2", "1/2"] [RecipeIngredientParts] ["frying chickens", "onions", "tomato puree", "canola oil", "dried basil", "dried oregano", "Italian parsley", "fresh garlic", "salt", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 225.5 [FatContent] 13.0 [SaturatedFatContent] 3.4 [CholesterolContent] 56.9 [SodiumContent] 461.7 [CarbohydrateContent] 12.2 [FiberContent] 3.0 [SugarContent] 6.3 [ProteinContent] 16.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Wash, cut up pieces of chicken; pat dry with paper towel. Season with 1 tsp. salt; set aside. In a large saucepan, heat oil and saute onions and garlic. Add chicken pieces skin-side down and brown lightly. Add the sweet peppers, tomato puree, basil, oregano, parsley, salt and pepper flakes. Cover and simmer over low- medium heat on the stovetop for 1-1/2 hour. Note: Usually, tomato puree suggests adding a can of water. In this recipe, the water comes from the cooking peppers and chicken which dilutes the puree without additional liquid. However, if sauce becomes too thick during cooking, add 1/2 can of water (or wine] a little at a time until its consistency is to your liking. |
[Name] Greek Skordaila [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2002-02-21T08:02:00Z [Description] Make and share this Greek Skordaila recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Greek", "European", "Low Protein", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "6", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["yukon gold potato", "garlic", "salt", "lemon juice", "red wine vinegar", "extra virgin olive oil", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 823.3 [FatContent] 73.3 [SaturatedFatContent] 10.2 [CholesterolContent] 0.0 [SodiumContent] 1728.1 [CarbohydrateContent] 39.3 [FiberContent] 2.7 [SugarContent] 2.4 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Place all ingredients except oil and pepper in a food processor and pulse a few times to mix. Add oil 1 T. at a time, pulsing to smooth. When smooth and all the oil is incorporated into the potato mixture taste and add pepper. Place in a bowl and chill for a few hours, remove and bring to room temp to serve. |
[Name] Granny Barra's Baked Chicken & Potatoes [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-21T08:03:00Z [Description] This dish was one of the staples in my family. When we were invited to Granny's for supper, we'd walk in and the familiar smell of Granny's chicken primed us for this great meal. Very easy to make and feeds many! Enjoy and thank you Gran :) [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "Low Cholesterol", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "5", "1", "3", "2", "2", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["roasting chickens", "potatoes", "olive oil", "parmesan cheese", "salt", "ground black pepper", "Italian parsley", "garlic", "white wine"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 908.5 [FatContent] 36.0 [SaturatedFatContent] 8.9 [CholesterolContent] 109.1 [SodiumContent] 1529.1 [CarbohydrateContent] 102.2 [FiberContent] 11.8 [SugarContent] 5.6 [ProteinContent] 39.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut chicken into pieces; wash,dry and place chicken in a bowl. Season with salt, pepper, garlic and 1 tablespoon of oil and toss chicken. Peel potatoes and cut lengthwise into halves. Combine bread crumbs with 2 tbsp. of olive oil to moisten. Pour wine into bottom of a roasting pan. Arrange potatoes cut side up between pieces of chicken and top each potato with a rounded tablespoon of breadcrumbs. Top the breadcrumb potatoes with parmesan cheese and sprinkle chopped parsley over entire pan of chicken and potato. Cook in oven at 400 degrees for 15 minutes, then lower oven to 350 degrees and cook for 45 minutes. If liquid evaporates, add a 1/2 cup of water during baking. You end up with a delicious browned baked meal the family will love. |
[Name] Cheesy Ham 'n' Hash Browns Casserole [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-21T08:03:00Z [Description] This is a good & easy casserole for using up leftover ham. Spice it up as you like. Great for dinner with a salad, or would also be good as a brunch dish. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Cheese", "Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "1 1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["margarine", "butter", "flour", "milk", "cheddar cheese", "dijon-style mustard", "cooked ham", "frozen hash brown potatoes", "frozen chopped spinach"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 345.9 [FatContent] 20.3 [SaturatedFatContent] 9.0 [CholesterolContent] 62.5 [SodiumContent] 276.6 [CarbohydrateContent] 22.0 [FiberContent] 2.4 [SugarContent] 0.4 [ProteinContent] 19.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F degrees.", "In a large saucepan, melt margarine; stir in flour.", "Add milk all at once--cook& stir until bubbly; cook 1 minute more.", "Remove from heat& stir in cheese& mustard.", "Set aside.", "Place half of the ham in an ungreased 2-quart casserole dish.", "Top with half of the hash browns& half of the cheese sauce.", "Spread the spinach on top of the cheese layer.", "Repeat layers with remaining ham, potatoes& cheese.", "Bake uncovered for 30 minutes, or until heated through." ] |
[Name] Ham & Swiss Casserole [AuthorId] 7108 [AuthorName] TheDancingCook [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-21T08:03:00Z [Description] Make and share this Ham & Swiss Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/3/YdfQ00SRYaND9lUI1l2Y_10219215135226006.jpg" [RecipeCategory] Ham [Keywords] ["Pork", "Cheese", "Meat", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["8", "2", "2", "1", "8", "1/2", "1/2", NA] [RecipeIngredientParts] ["ham", "swiss cheese", "sour cream", "green pepper", "onion"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 387.6 [FatContent] 24.1 [SaturatedFatContent] 13.2 [CholesterolContent] 91.5 [SodiumContent] 1185.2 [CarbohydrateContent] 18.7 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 24.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a greased 13x9 dish, layer 1/3 of noodles, ham and swiss. In a bowl, combine the soup, peppers, onions and sour cream and spread on the layer in the casserole dish. Repeat layers. Top with bread crumbs or extra cheese, if desired. Bake at 350 degrees 45 minutes. |
[Name] Pasta Crab Casserole [AuthorId] 29713 [AuthorName] Karen [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-21T08:03:00Z [Description] Make and share this Pasta Crab Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 60 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["8", "2", "1/2", "1/2", "2", "1/2", "16", "1/2", "2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["spiral shaped pasta", "onions", "fresh mushrooms", "green pepper", "garlic", "butter", "margarine", "sour cream", "salt", "dried basil", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 813.3 [FatContent] 45.7 [SaturatedFatContent] 27.8 [CholesterolContent] 140.8 [SodiumContent] 2565.6 [CarbohydrateContent] 66.9 [FiberContent] 3.9 [SugarContent] 5.9 [ProteinContent] 35.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms, green pepper and garlic in butter until crisp-tender. Remove from heat. Drain the pasta and add to the vegetable mix. Stir in remaining ingredients. Transfer into two 8 x 8 inch baking dishes that are greased. Sprinkle with cheese. Cover and freeze one for up to 1 month. Cover and bake the second one at 350º for 20 minutes. Uncover and bake for 5 minutes more. To use the frozen casserole, put in the refridgerator for 24 hours. Take out of fridge 30 minutes before baking. Bake at 350º for 50-60 minutes or until heated through. |
[Name] Asian Chicken & Rice Bake [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-21T08:03:00Z [Description] Golden Mushroom Soup is the flavor-maker in this easy recipe--a taste of the Far East with homecooked goodness. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["White Rice", "Long Grain Rice", "Poultry", "Rice", "Meat", "Asian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "4", "1", "3/4", "2", "2", "2", "1", NA] [RecipeIngredientParts] ["long-grain white rice", "boneless chicken breast halves", "water", "soy sauce", "cider vinegar", "honey", "garlic powder", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 360.9 [FatContent] 7.9 [SaturatedFatContent] 2.2 [CholesterolContent] 82.3 [SodiumContent] 575.9 [CarbohydrateContent] 37.5 [FiberContent] 0.6 [SugarContent] 9.0 [ProteinContent] 32.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spread rice in 2-qt. shallow baking dish. Top with chicken. Mix soup, water, soy, vinegar, honey and garlic powder. Pour over chicken. Sprinkle with paprika. Cover. Bake at 375°F. for 45 min. or until chicken is no longer pink and rice is done. |
[Name] Sunday Night Supper [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT1H [PrepTime] PT1H20M [TotalTime] PT2H20M [DatePublished] 2002-02-21T08:03:00Z [Description] Make this in the morning and enjoy the rest of the day. Sunday was family night and every one was expected to be there unless they had a doctors note. No one ever missed the nights this was on the menu. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Cheese", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "2", "4", "2", "1", "1/8", "1", "1", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["butter", "eggs", "milk", "salt", "pepper", "dry mustard", "paprika", "Worcestershire sauce", "sharp cheddar cheese", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.7 [FatContent] 24.5 [SaturatedFatContent] 13.7 [CholesterolContent] 202.1 [SodiumContent] 1087.2 [CarbohydrateContent] 32.1 [FiberContent] 1.9 [SugarContent] 3.9 [ProteinContent] 20.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Grease a 1 1/2 qt casserole. Lightly butter 4 bread slices and place buttered side down in a single layer, trimming to fit if necessary. Butter the remaining 8 slices, slice in half diagonally, put 2 halves, buttered sides together, to form a sandwich. Stand sandwiches, point side up, in a spoke fashion, over the bottom layer. Between each 2 sandwiches, stand a tomato slice against the side of the casserole. Whisk the remaining ingredients together until well combined. Slowly pour the mixture to cover all bread surfaces. Refrigerate 1 hour or more. Bake in a preheated oven- 325 F- for 1 hour or until mixture feels firm when dish is shaken gently. |
[Name] Crock Pot Peach Dump Dessert [AuthorId] 28201 [AuthorName] yooper [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2002-02-21T08:03:00Z [Description] A very simple recipe that yields fabulous results! People won't believe this came out of a crock pot! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/7/SliJNBLXRkKWbfYPl6Zm_peach%20cake%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/7/picA1olKC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/7/YiV3ZwvZTE6ROrwqkAGU_Peach%20Cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/7/9ceGfMsvSKMC4ovQnhsm_Peach%20Cake%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/7/picZpOmVq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/7/picd1UBCk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/7/picEZ4iuV.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Kid Friendly", "Potluck", "Weeknight", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1/4 - 1/2", "1 -9", "4"] [RecipeIngredientParts] ["cornstarch", "vanilla", "brown sugar", "cinnamon", "butter"] [AggregatedRating] 5.0 [ReviewCount] 100.0 [Calories] 155.7 [FatContent] 6.2 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 80.1 [CarbohydrateContent] 25.5 [FiberContent] 1.2 [SugarContent] 22.5 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Lightly grease the slow cooker/Crock Pot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours. |
[Name] Crunchy Pea Salad [AuthorId] 26268 [AuthorName] susan [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-21T08:03:00Z [Description] Make and share this Crunchy Pea Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/8/mKhcS1rSSpOUodxZdqKo_IMG_1159.JPG" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Potluck", "< 30 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["frozen baby peas", "celery", "cauliflower", "green onion", "cashews", "sour cream", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 459.4 [FatContent] 35.8 [SaturatedFatContent] 7.8 [CholesterolContent] 19.3 [SodiumContent] 563.3 [CarbohydrateContent] 26.4 [FiberContent] 6.8 [SugarContent] 9.3 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Thaw peas in colander under running water for a minute; drain. Combine all ingredients. Chill for a couple of hours to marry the flavors. Garnish just before serving. |
[Name] Melt in Your Mouth Banana Bread [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-02-21T08:03:00Z [Description] I searched and searched for a banana bread recipe with the texture that I wanted and couldn't find one. One day I decided to modify my Recipe #14187 to see if I could make up my own recipe. My family loved it and it was exactly what I was looking for so here it is. I hope you like it as much as we do. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/pU7QAhEgTQmTNhvOohrQ_melt%20in%20mouth%20banana%20bread%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/01464033501.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/01464033490.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/9u3O9nj3RRyocccKR7J1_20140913_170245.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/picuITP6Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/pic431K1V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/picEZaoYe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/picqsvlOt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/pvHE01V0TVy6m75QmcKr_melt%20in%20mouth%20banana%20bread%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/agjs5ASnW0VC3gEPLPtA_melt%20in%20mouth%20banana%20bread%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/picHeoC5C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/28/9/picNW6el4.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Kid Friendly", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2/3", "4", "2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "bananas", "flour", "sugar", "French vanilla instant pudding", "salt", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 236.0 [Calories] 583.7 [FatContent] 21.1 [SaturatedFatContent] 3.3 [CholesterolContent] 93.0 [SodiumContent] 663.3 [CarbohydrateContent] 94.1 [FiberContent] 1.8 [SugarContent] 66.2 [ProteinContent] 6.8 [RecipeServings] 8.0 [RecipeYield] 2 loaf [RecipeInstructions] Preheat oven to 325°F. Mix oil, eggs and mashed bananas. Combine remaining ingredients and add to banana mixture. grease and flour pans,place on baking sheet. Bake in a 2/ 9 x 5 x 3 inch pan 0r 4 mini loaves [mini's will take about 45 minutes] for 1 hour or until bread tests done. |
[Name] Fabulous Fabris Risotto [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2002-02-21T08:03:00Z [Description] This is "comfort food" at its best! Uncle Franco came from the North of Italy over 70 yrs. ago, and taking his momma's recipe for risotto, has created wonderful memories for the entire family. Adding ground beef or porcini mushrooms, shrimp or chicken has changed this from a side-dish to a main meal to please the whole family. [Images] character(0) [RecipeCategory] Short Grain Rice [Keywords] ["Rice", "European", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "2", "1", "1/4", "1/4", "1", "1", "1", "1/2", "1/4", "1/2", "1", "1", NA] [RecipeIngredientParts] ["chicken broth", "chicken", "onion", "celery", "carrots", "salt", "butter", "canola oil", "onion", "arborio rice", "tomato paste", "parmesan cheese", "ground nutmeg", "Italian parsley", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 710.3 [FatContent] 35.9 [SaturatedFatContent] 13.1 [CholesterolContent] 97.6 [SodiumContent] 2352.4 [CarbohydrateContent] 67.9 [FiberContent] 3.7 [SugarContent] 3.7 [ProteinContent] 26.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fill saucepan with water to cover the chicken. Add salt and vegetables and boil 3 hours. Remove chicken, vegetables and strain liquid. Reserve 4 cups for risotto. In a large saucepan combine butter and oil and saute onion over medium heat. Add rice and one cup of chicken broth, stirring to prevent rice from sticking. When rice has completely absorbed the broth, add another cup of broth and tomato paste. Repeat this method until the rice is completely cooked (time will vary] approximately 20 minutes. The rice will have a translucent appearance and a creamy consistency. Remove from heat; stir in light cream, nutmeg, cheese, parsley, pepper and salt to taste. Serve immediately. Note: you can substitute homemade chicken broth with canned. |
[Name] Gnocchi in Tomato Cream sauce. [AuthorId] 30716 [AuthorName] dale7793 [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 2002-02-21T08:03:00Z [Description] Make and share this Gnocchi in Tomato Cream sauce. recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/29/1/picuDtaDb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/29/1/picz6vOZS.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2 3/4", "1 1/2", NA, "8", "1", NA] [RecipeIngredientParts] ["onion", "carrot", "celery rib", "tomatoes", "butter", "ground nutmeg", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 314.3 [FatContent] 27.0 [SaturatedFatContent] 16.6 [CholesterolContent] 86.3 [SodiumContent] 130.2 [CarbohydrateContent] 17.2 [FiberContent] 4.6 [SugarContent] 9.9 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop the onion, carrot and celery. Melt the butter in a large frying pan or pot and add the onion, carrot and celery. Cook until tender, about 10 minutes. Preheat oven to 425 fahrenheit (210 celsius]. Add the tomatoes,including the juice,to the pan along with salt and pepper. Simmer for about 30 minutes until thickened. Don't forget to stir occasionally. Put in the blender and puree. Pour it back into the pan, remove from the heat and stir in cream and nutmeg. Season to taste. Place the gnocchi in a large baking dish and cover with the sauce. (Precook the gnocchi to package directions if you are using storebought gnocchi.] Bake in preheated oven until very hot and starting to brown on top. About 7-10 minutes. Serve immediatly, sprinkled with parsley. The sauce can be made a day ahead up until adding the cream. Only add the cream and bake just before serving. This makes a great and very tasty vegetarian dish or side dish. I like to make it with spinach gnocchi. Serve with bread to mop up the delicious sauce. |
[Name] Vinegar Pie [AuthorId] 24843 [AuthorName] Sugar Ivie [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2002-02-21T08:03:00Z [Description] This pie recipe came from my grandmother and its been handed down from daughter to daughter for generations to come . [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "4", "1 1/2", "4", "2"] [RecipeIngredientParts] ["eggs", "vinegar", "sugar", "flour", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.5 [FatContent] 3.8 [SaturatedFatContent] 1.2 [CholesterolContent] 158.6 [SodiumContent] 55.3 [CarbohydrateContent] 81.2 [FiberContent] 0.2 [SugarContent] 75.2 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 1-2 pies [RecipeInstructions] ["Put in double boiler (except egg whites], and cook until thick.", "Pour into baked crust & cover with Merange.", "Merange: whisk 3 eggs whites into stiff peaks and put it over the pie.", "Then when you want to cook your Merange on the Pie you can either use one of those little torches and just get the top of the peaks brown or as dark as you like it. That is what I use to do mine, or you can put it in the oven and brown the merange on top of your pie, but on leave it for just a few seconds or until its as brown as you like it , use your own judgement on that ." ] |
[Name] Lemon Cheesecake Bars [AuthorId] 27378 [AuthorName] Lane5928 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-21T08:03:00Z [Description] Make and share this Lemon Cheesecake Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Cheesecake", "Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "butter", "cream cheese", "sweetened condensed milk", "eggs", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 136.4 [FatContent] 8.6 [SaturatedFatContent] 4.8 [CholesterolContent] 34.8 [SodiumContent] 103.3 [CarbohydrateContent] 13.1 [FiberContent] 0.1 [SugarContent] 10.7 [ProteinContent] 2.3 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Combine graham cracker crumbs, sugar, and butter in a mixing bowl. Set aside about 1/2 cup. Press remaining mixture into a 9x13 pan. Bake 6 minutes. Cool on wire rack. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and lemon juice. Add eggs, beat unil combined. Spoon mixture atop crust in pan. Sprinkle with reserved crumbs. Bake 30 minutes, or until knife comes out clean. Cool on wire rack 1 hour. Chill in refrigerator. Store in refrigerator. |
[Name] Banana Brittle Parfait [AuthorId] 30534 [AuthorName] Lorac [CookTime] nan [PrepTime] PT1H20M [TotalTime] PT1H20M [DatePublished] 2002-02-21T08:03:00Z [Description] I adapted this recipe from a 1963 " Better Homes and Gardens". You can adjust this to 1 dish or 6 depending on what you serve it in. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1"] [RecipeIngredientParts] ["bananas", "frozen strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.9 [FatContent] 6.9 [SaturatedFatContent] 4.2 [CholesterolContent] 22.8 [SodiumContent] 40.7 [CarbohydrateContent] 22.3 [FiberContent] 2.7 [SugarContent] 12.1 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine bananas, peanut brittle and whipped cream. Spoon into 4 (8 oz] stemmed water goblets, as follows- 2 tbls strawberries, 1/2 cup banana mixture, 2 tbls strawberries, and 1/2 cup banana mixture (approx. depending on banana size]. Chill 1 hour before serving. |
[Name] Pumpkin Rolls [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-21T08:03:00Z [Description] Make and share this Pumpkin Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "2/3", "3/4", "2", "1/2", "1", "1", "1", "1/2", "1", "1", "4", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "lemon juice", "pumpkin", "flour", "cinnamon", "nutmeg", "pumpkin pie spice", "baking powder", "ginger", "salt", "powdered sugar", "cream cheese", "butter", "margarine", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2788.4 [FatContent] 111.2 [SaturatedFatContent] 64.8 [CholesterolContent] 924.3 [SodiumContent] 2522.0 [CarbohydrateContent] 411.8 [FiberContent] 6.1 [SugarContent] 321.3 [ProteinContent] 47.1 [RecipeServings] nan [RecipeYield] 1 Pumpkin Roll [RecipeInstructions] Beat eggs at Hi speed 3 minutes. Then stir in sugar, pumpkin and lemon juice. Sift dry ingredients and add to pumpkin mixture. Spread into greased and floured waxed paper lined 15x10x1\" pan. Bake 15 min at 375 deg. Sprinkle kitchen towel with powdered sugar; invert. Roll roll and towell together tight while still warm; leave to cool. Beat filling ingredients until smooth. Spread and roll up, then chill. |
[Name] Country Fried Steak with Cream Gravy [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-21T08:03:00Z [Description] A favorite with our family for years. I serve this with rice. Use milk to thin the gravy if necessary. Hope you enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/29/6/picjJzqe3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/29/6/picIE70Fl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/29/6/piciBVoVc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/29/6/picYUITyc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/29/6/picOkjRoE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/29/6/pic8pVxsm.jpg"] [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2 - 2 1/2", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/4", "2", "1/2", "1/4"] [RecipeIngredientParts] ["salt", "pepper", "flour", "milk", "flour", "milk", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 213.1 [FatContent] 16.5 [SaturatedFatContent] 3.5 [CholesterolContent] 10.7 [SodiumContent] 473.8 [CarbohydrateContent] 12.8 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sprinkle steaks with 1 tsp salt, 1/2 tsp pepper and garlic salt. Dredge steak in 1/2 cup flour and dip into 1/2 cup milk. Return to flour and dredge again. Brown steaks in hot oil in large, heavy skillet. Remove from skillet and drain on paper towels: set aside. Pour off pan drippings, reserving 3 tbs. Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly. Add 2 cups milk; cook stirring constantly. Stir in 1/2 tsp salt and 1/4 tsp pepper. Add steak to gravy; cover and reduce heat and simmer for 25 minutes. Remove cover and cook an additional 5 minutes. Serves 8. |
[Name] Easy Pasta Salad [AuthorId] 31687 [AuthorName] Kathy in Delaware [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2002-02-21T08:03:00Z [Description] Make and share this Easy Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["rotini pasta", "cucumber", "onion", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 7.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 1.8 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook pasta according to directions.", "Drain and rinse with cold water to speed cooling.", "In large bowl, place pasta, and chopped veggies.", "Add approx.", "1/2 the bottle of dressing and toss well.", "The pasta will soak up the dressing as it marinates in the fridge, so you may need to add more before serving.", "Chill several hours or overnight for best flavor.", "You can use a whole box of pasta for a large gathering, and increase the tomato and cucumber to 2 each.", "Increase the onion to suit your taste." ] |
[Name] Purim Chocolate-Covered Nuts [AuthorId] 21752 [AuthorName] Mirj2338 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-21T08:03:00Z [Description] Purim is coming up, a time to exchange yummy gifts of food. This one is always a favorite with our family. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "European", "Vegan", "Kid Friendly", "Kosher", "Free Of...", "< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/3", "12"] [RecipeIngredientParts] ["sugar", "water", "chocolate"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1863.4 [FatContent] 143.7 [SaturatedFatContent] 59.2 [CholesterolContent] 0.0 [SodiumContent] 42.7 [CarbohydrateContent] 172.1 [FiberContent] 41.0 [SugarContent] 106.6 [ProteinContent] 44.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a heavy sauce pan, boil almond slivers, sugar and water over low to medium heat until all the water is gone and the sugar crystallizes on the nuts. Pour almond slivers out onto a well-greased baking sheet. Separate clumps with a greased fork. Bake in a preheated 350 degree F oven about 15 minutes. Be careful not to burn. Melt chocolate over low heat with constant stirring. When candied almonds have cooled, dip into melted chocolate. Place on foil to set. |
[Name] Parmesan Pull-Apart Rolls [AuthorId] 6836 [AuthorName] Mary Scheffert [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2002-02-21T08:04:00Z [Description] Make and share this Parmesan Pull-Apart Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "3", "1", "1", "3"] [RecipeIngredientParts] ["parmesan cheese", "sesame seeds", "dried basil", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.9 [FatContent] 16.8 [SaturatedFatContent] 6.5 [CholesterolContent] 78.0 [SodiumContent] 749.5 [CarbohydrateContent] 62.8 [FiberContent] 5.0 [SugarContent] 5.1 [ProteinContent] 13.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stir together first 3 ingredients; sprinkle 1/3 of mixture into a buttered 12-cup Bundt pan. Place half of frozen rolls in pan; drizzle with half of the melted butter, and sprinkle with half of the remaining cheese mixture. Repeat layers with remaining frozen rolls, butter& cheese mixture. Cover& let rise in a warm place (85F] free from drafts, for 2 hours or until rolls are thawed& have doubled in bulk. Preheat oven to 350F- bake 30 minutes. Loosen bread from sides of pan, and invert onto serving plate. Serve warm. |
[Name] Fried Rice with Ham [AuthorId] 29229 [AuthorName] tgobbi [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-02-21T08:06:00Z [Description] An authentic Chinese fried rice that uses leftover ham. Shrimp or other ingredients can also be added. It can be prepared with or without soy sauce. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Chinese", "Asian", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, "1 -2", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["long grain rice", "egg", "raw shrimp", "ham", "dry sherry", "light soy sauce", "yellow onions", "Spanish onion", "salt", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 24.5 [FatContent] 1.7 [SaturatedFatContent] 0.5 [CholesterolContent] 70.5 [SodiumContent] 23.3 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] The rice should be smoothed out to get rid of any lumps. Day old, cold rice works best. If using eggs (recommended], lightly beat them with a pinch of salt. Heat a little oil in your wok, pour eggs in and tilt the wok back and forth to spread evenly. Lift the edges to let the uncooked portion come in contact with the hot pan so it cooks evenly. After the eggs set up a little, lightly scramble them so you have medium small pieces. Remove eggs to a bowl. Wipe out wok. If adding raw shrimp, heat a little more oil and stir fry them to just cook. Remove to a bowl. Wipe out wok again. Heat a little more oil. Add the onions& stir fry until they start to darken. Stir in the rice, breaking up any lumps you missed. Drizzle a little dry sherry down the sides of the wok. (The surface of the wok should be slick with oil. If too dry looking, drizzle a little more oil down the sides of the wok]. If you want the rice to look brown, drizzle in a little light soy sauce. Stir in all of the other ingredients and season to taste with salt and white pepper. Continue to stir and cook until heated through. |
[Name] Diabetic, Low-Fat Jalapeno Pepper Spread [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Diabetic, Low-Fat Jalapeno Pepper Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/4"] [RecipeIngredientParts] "low-fat cream cheese" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 22.2 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 3.2 [SodiumContent] 18.2 [CarbohydrateContent] 3.1 [FiberContent] 0.0 [SugarContent] 2.1 [ProteinContent] 0.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] "In small bowl, stir cream cheese and jalapeno pepper jelly until blended." |
[Name] Downeast Lobster Bake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Downeast Lobster Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Mussels", "Canadian", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "4", "4", "2", "2", "12", "2", "5"] [RecipeIngredientParts] ["lobsters", "onions", "soft shelled crabs", "mussels", "Red Bliss potatoes", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1246.1 [FatContent] 13.9 [SaturatedFatContent] 3.5 [CholesterolContent] 383.2 [SodiumContent] 3130.2 [CarbohydrateContent] 168.8 [FiberContent] 19.5 [SugarContent] 14.4 [ProteinContent] 119.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large roasting pan or steamer, place one-inch layer of seaweed or layer of crumpled aluminum foil or on a rack. Parboil onions and potatoes. Shuck corn except the innermost leaves. Place lobster on seaweed or aluminum foil; arrange corn and onions between the lobster and the sides of the pan. Place clams, mussels, and potatoes gently over the lobster. Keep the top of the pan contents level. Cover with remaining seaweed and add water (salted if no seaweed] over the top. Cover the pan tightly with aluminum foil or a lid and place on stove or preheated grill to cook. If using a grill, make sure the coals are very hot. When steam becomes visible, cook covered for 15 minutes. Remove from heat, but leave covered for 5 more minutes. Serve with lemon, melted butter or margarine, or your favorite lobster accompaniment. |
[Name] Easiest Cream Puffs [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Easiest Cream Puffs 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/20/30/3/picPLrjjj.jpg" [RecipeCategory] Breads [Keywords] ["Canadian", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "4", NA] [RecipeIngredientParts] ["low-fat margarine", "unsalted butter", "bottled water", "flour", "salt", "eggs", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 62.4 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 70.5 [SodiumContent] 120.5 [CarbohydrateContent] 8.1 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 24-30 puffs [RecipeInstructions] If butter is not at room temperature, chop it up first. Add butter to boiling water. When butter is dissolved remove from heat. Add flour and salt. Beat with a spoon until it looks like putty (about 15 minutes]. Cool, add eggs unbeaten one at a time. Beat until creamy. Drop ¾ to 1 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet. Bake for 10 minutes at 375°. Reduce oven to 350° and bake for an additional 30 minutes. Allow to cool. To Serve: cut off the top and fill with whipped cream or vanilla pudding, then replace the top. Sift small amount of powdered sugar over each cream puff. |
[Name] Diabetic, Low-fat Fish Steaks with Mushroom Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Diabetic, Low-fat Fish Steaks with Mushroom Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/30/4/picWszPQ6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/30/4/pic4mdDSy.jpg"] [RecipeCategory] Halibut [Keywords] ["Very Low Carbs", "Healthy", "Microwave", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/8", "1/2", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["cornstarch", "instant chicken bouillon granules", "salt", "skim milk", "mushrooms", "carrot", "lemon, rind of", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 132.1 [FatContent] 1.7 [SaturatedFatContent] 0.4 [CholesterolContent] 56.3 [SodiumContent] 319.6 [CarbohydrateContent] 4.9 [FiberContent] 0.6 [SugarContent] 1.0 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thaw fish, if frozen. Arrange fish steaks in an 8x8x2-inch baking dish. Cover with vented clear plastic wrap. Cook on 100% power (high] for 4 to 8 minutes or till fish flakes easily when tested with a fork. Keep warm while preparing sauce. In a 2-cup measure stir together cornstarch, bouillon granules, and salt. Stir in milk all at once. Cook, uncovered, on high for 1 1/2 to 3 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds. Stir in mushrooms and carrot. Cook for 30 to 60 seconds more or till heated through. Stir in lemon peel. Serve over fish steaks. Sprinkle with parsley. |
[Name] Diabetic, Low-Fat Halibut Poached with Ginger and Cilantro [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Diabetic, Low-Fat Halibut Poached with Ginger and Cilantro recipe from Food.com. [Images] character(0) [RecipeCategory] Halibut [Keywords] ["Very Low Carbs", "High Protein", "Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1", "1", "1", "4"] [RecipeIngredientParts] ["white wine", "ginger", "cilantro", "green onion", "tamari", "lime", "halibut steaks"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 533.2 [FatContent] 9.5 [SaturatedFatContent] 1.4 [CholesterolContent] 130.6 [SodiumContent] 230.8 [CarbohydrateContent] 5.3 [FiberContent] 0.8 [SugarContent] 1.3 [ProteinContent] 85.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first six ingredients in a deep roasting pan. Cook the poaching liquid for 2-3 minutes, then add halibut, cover tightly, and gently simmer until cooked through (approximately 10 minutes per inch of thickness]. Garnish with sliced avocados, thinly sliced lime wheels and fresh cilantro. |
[Name] Mme. Dube's Healthy Apple Muffins [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2002-02-21T10:31:00Z [Description] Here's a delicious quick n'easy muffin for breakfast or snack .. high on flavor low on fat and healthy too! Enjoy! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "1", "1", "1", "1", "1/3", "1", "1", "1/2", "1/4", "1/2", "1/2", "3", "3"] [RecipeIngredientParts] ["whole wheat flour", "baking powder", "baking soda", "salt", "vanilla", "cinnamon", "nutmeg", "brown sugar", "skim milk", "applesauce", "walnuts", "raisins", "apple", "margarine", "oats"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 183.1 [FatContent] 5.2 [SaturatedFatContent] 0.8 [CholesterolContent] 0.4 [SodiumContent] 453.7 [CarbohydrateContent] 31.6 [FiberContent] 3.5 [SugarContent] 10.3 [ProteinContent] 4.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Sift together flour, salt, baking powder, baking soda, cinnamon, nutmeg and brown sugar.", "Peel core and dice apple, walnuts, raisins and mix into dry ingredients.", "Mix milk, egg white, margarine and applesauce together and pour into dry ingredients mixing well.", "Add vanilla.", "Spray muffin tin with non-stick cooking spray (paper liners are not recommended] and fill 2/3 full with batter.", "Sprinkle a bit of oat flakes to the top of each muffin.", "Preheat oven to 400 degrees and cook for 15- 18 minutes." ] |
[Name] Cinnamon Thins [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-21T10:31:00Z [Description] This recipe was found on a C & H sugar box. If you need a sweet-tooth fix, this will do it. Great with a spot of tea! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/30/7/xsakjhS0TF6eibpu6ll0_IMG_20190415_182504659.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1 3/4", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "granulated sugar", "egg", "all-purpose flour", "baking powder", "salt", "cinnamon", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 379.7 [FatContent] 14.1 [SaturatedFatContent] 8.6 [CholesterolContent] 61.4 [SodiumContent] 261.9 [CarbohydrateContent] 60.1 [FiberContent] 1.0 [SugarContent] 35.8 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 7 Dozen [RecipeInstructions] Cream butter and sugar until light and fluffy. Add egg and beat well. Combine flour with baking powder and salt. Add to creamed mixture and mix well. Drop onto greased cookie sheet in marble-sized balls. Press flat with bottom of greased glass dipped in the sugar-cinnamon mixture. Bake in 350°F oven 10 minutes. Remove from cookie sheet and cool. |
[Name] Broccoli Salad [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-21T10:31:00Z [Description] After eating a similar dish in a local buffet, my sister from Canada sent me her version which is much better. I leave out the raisins though, my family won't eat them. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "2", "1/2", "1/4", "1", "1", "6", "12", "2", "1/2"] [RecipeIngredientParts] ["cream cheese", "sugar", "vinegar", "pepper", "salt", "prepared mustard", "egg", "broccoli florets", "bacon", "red onions", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 542.8 [FatContent] 44.5 [SaturatedFatContent] 17.2 [CholesterolContent] 130.3 [SodiumContent] 858.1 [CarbohydrateContent] 23.6 [FiberContent] 0.7 [SugarContent] 13.1 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix dressing ingredients together in blender. Chill for 1/2 hour. Combine salad ingredients and toss with dressing. Chill. |
[Name] Fiesta Corn Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Fiesta Corn Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["fresh corn", "fresh tomato", "cucumber", "celery", "green pepper", "green onions"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 171.6 [FatContent] 9.4 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 512.0 [CarbohydrateContent] 22.2 [FiberContent] 3.5 [SugarContent] 7.4 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Chill several hours before serving. |
[Name] Potato and Arugula Pizza [AuthorId] 14386 [AuthorName] Divinemom5 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Potato and Arugula Pizza recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/31/0/picooWnkH.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/4", "4", NA, "2", NA, "2", "1/2"] [RecipeIngredientParts] ["potatoes", "olive oil", "salt", "garlic cloves", "red pepper flakes", "parmesan cheese", "arugula leaf"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 242.2 [FatContent] 14.4 [SaturatedFatContent] 2.3 [CholesterolContent] 2.2 [SodiumContent] 47.9 [CarbohydrateContent] 25.5 [FiberContent] 3.2 [SugarContent] 1.2 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Peel potatoes and slice into thin rounds. Arrange slices on lightly oiled baking sheet; brush with 2 Tbsp olive oil. Bake 10 minutes, or until lightly browned. Transfer to platter, salt to taste. Increase oven to 500°. Roll out pizza dough to 14 inch round, dust baking sheet with cornmeal, place dough on sheet. Brush dough with 1 tbsp olive oil and 1/2 of the garlic paste; sprinkle with pepper flakes. Arrange potatoes on crust, overlapping. Brush remaining oil and garlic over potatoes, then sprinkle with cheese. Bake for 20 minutes or until pizza is deep golden brown. Remove from oven and sprinkle with arugula or spinach. |
[Name] Momma's Two-Egg Treasure Cake [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-21T10:31:00Z [Description] Momma made great big smiles with this wonderfully moist and delicious cake! I believe it's originally a newspaper clipping, but she's used it for the past 45 years at least. Filled with your favorite fruits and icing, this cake lends itself to any special occassion. I hope you like it as much as I do! Enjoy!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/3", "2 1/2", "2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["cake flour", "butter", "sugar", "baking powder", "eggs", "salt", "pure vanilla extract", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 315.8 [FatContent] 11.3 [SaturatedFatContent] 6.7 [CholesterolContent] 65.0 [SodiumContent] 431.4 [CarbohydrateContent] 49.5 [FiberContent] 0.5 [SugarContent] 26.8 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 10 4" slices [RecipeInstructions] In a large bowl, sift together flour, sugar, salt& baking powder. Set aside. Drop in shortening, add 2/3 of milk, vanilla and mix for 2 minutes on low speed of electric mixer. Add one egg at a time, beating continually, add the rest of milk and mix for 2 additional minutes. Grease and flour two 8\" round cake pans, and divide the batter evenly between the two pans. Preheat oven to 375 and bake for 25 minutes or until golden brown in color. Test the center of the cake with a toothpick; if it comes out clean the cake is done! Allow cakes to cool before removing them from the pans. Thoroughly cool before decorating. Note: If you only have all-purpose flour on hand, reduce amount of flour by 2 tbsp. and increase baking powder by 1 tsp. P. S. You may use this recipe for cupcakes by reducing the milk to 3/4 cup. Fill with your favorite jam or fruit and cover with your favorite icing. |
[Name] Chicken with Fennel [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-02-21T10:31:00Z [Description] This medieval chicken recipe, with its subtle flavor of fennel, is remarkable. It is a light dish that will not be out of place on the most inventive of modern menus. The original medieval preparation and cooking instructions (translated from the medieval language) read: "Take the chickens, cut them up, fry them, and when they are fried add the quantity of water you prefer; then take beards of fennel, beards of parsley, and almonds that have not been skinned; and chop these things well, mix them with the liquid from the chickens, and boil everything, then pass through a sieve. Add it to the chickens, and add the best spices you can get." (University of Chicago) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Grains", "Fruit", "Nuts", "Meat", "European", "Kid Friendly", "Free Of...", "Potluck", "Spicy", "Thanksgiving", "Weeknight", "St. Patrick's Day", "Oven", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2/3", "1/2", "1/2", "2", "1/2", "2", NA] [RecipeIngredientParts] ["fennel", "parsley", "bottled water", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 464.1 [FatContent] 35.5 [SaturatedFatContent] 8.9 [CholesterolContent] 119.0 [SodiumContent] 166.2 [CarbohydrateContent] 3.8 [FiberContent] 2.2 [SugarContent] 0.8 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the chicken into serving pieces and pat dry. Melt the lard in a casserole over medium-high heat and brown the chicken. When it is golden brown, add the water and salt to taste. Lower the heat and simmer, covered, for 40 to 45 minutes or until tender. Meanwhile, wash and thoroughly dry the herbs. Grind the almonds finely in a mortar and pestle or food processor, and then add the herbs and blend to a paste. Remove the chicken from the casserole and keep it warm in a very low oven, covered loosely with aluminum foil. Add the almond mixture to the casserole and reduce over medium heat until the sauce has thickened. Arrange the chicken on a serving platter and strain the sauce over the chicken. Sprinkle with the spices to taste and serve. |
[Name] Dutch Babies Pancakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Dutch Babies Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Fruit", "Dutch", "European", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1/4", "1", "1", "1/3", "2", NA, "1/4"] [RecipeIngredientParts] ["eggs", "flour", "milk", "butter", "salt", "light brown sugar", "cornstarch", "apple pie spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.1 [FatContent] 14.2 [SaturatedFatContent] 7.4 [CholesterolContent] 212.0 [SodiumContent] 162.4 [CarbohydrateContent] 34.9 [FiberContent] 1.2 [SugarContent] 15.6 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pancakes: Break eggs into blender. Mix on slow speed while adding butter in a stream, then slowly add milk and mix. Add flour a little bit at a time. Mix thoroughly. Spray 6 oval baking dishes with non-stick cooking spray. Ladle 4 ounces of batter into each baking dish (a 1/2-cup measure is 4 ounces]. Bake at 425 degrees for 10 to 15 minutes or until puffed and golden (will rise on sides only, center does not puff]. Peach Sauce: Drain peaches into measuring cup; add orange juice to peach juice to make one cup liquid. In a small saucepan, heat mixture to boiling. Combine sugar and cornstarch and stir into boiling mixture. Stir over medium heat until thickened and clear. Add peaches and heat thoroughly. May also use fresh or frozen peaches and peach juice. Note: May also be baked in a 9-inch pie plate; increase cooking time about 5 minutes until done in the center and golden brown on sides. |
[Name] Diabetic, Low-Fat Greens' Mustard Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Diabetic, Low-Fat Greens' Mustard Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["2/3", "2/3", "2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["spinach", "arugula leaf", "Dijon mustard", "sour cream", "half-and-half", "garlic"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 45.3 [FatContent] 3.9 [SaturatedFatContent] 2.2 [CholesterolContent] 10.5 [SodiumContent] 86.4 [CarbohydrateContent] 1.8 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 1.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in blender or food processor fitted with metal blade. Process 30 seconds or longer until greens and garlic are finely chopped and blended with other ingredients. If not using immediately, place in nonreactive bowl. Cover and refrigerate. (Mustard sauce can be made 1 day ahead. Bring to room temperature 30 minutes before using]. |
[Name] Barbecue Seasoning Mix [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Barbecue Seasoning Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Spicy", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "4", "2", "2", "2", "4"] [RecipeIngredientParts] ["sugar", "cumin", "pepper", "chili powder", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.9 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 46.7 [CarbohydrateContent] 21.9 [FiberContent] 5.0 [SugarContent] 13.7 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients, mix thoroughly. Place in jar with tight fitting lid, use as desired. |
[Name] Diabetic, Low-Fat Chocolate Grand Marnier Trifle [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Diabetic, Low-Fat Chocolate Grand Marnier Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 30 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1 1/2", "1", "6", "1/4", "1", "1 1/2", NA] [RecipeIngredientParts] ["fat-free chocolate flavor instant pudding and pie mix", "vanilla", "fresh raspberries", "sugar", "Grand Marnier", "cocoa powder"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 172.0 [FatContent] 2.8 [SaturatedFatContent] 2.2 [CholesterolContent] 3.8 [SodiumContent] 116.3 [CarbohydrateContent] 29.2 [FiberContent] 2.1 [SugarContent] 24.2 [ProteinContent] 7.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare the pudding mix according to package directions, using the evaporated milk and adding the vanilla. Refrigerate to set. Mix together the raspberries and sugar and set aside. Spread some jam on one side of the cake slices. Sprinkle with Grand Marnier. In a small trifle bowl or glass dish, press the cake slices so they show up against the outside of the bowl. Add some raspberries to the bowl. Add some of the pudding. Layer on more fruit and pudding. Top entire pudding with whipped topping. Sprinkle with cocoa powder to serve. |
[Name] Vegan Eggplant (Aubergine) Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-21T10:31:00Z [Description] Make and share this Vegan Eggplant (Aubergine) Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "< 60 Mins", "Refrigerator", "Steam"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "2", "2", "1", "2", "1", "1", "1/4", "1/3"] [RecipeIngredientParts] ["Chinese eggplants", "agar-agar", "toasted sesame seeds", "ginger", "garlic cloves", "green onions", "coriander leaves", "soy sauce", "white vinegar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.8 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 707.7 [CarbohydrateContent] 28.9 [FiberContent] 16.4 [SugarContent] 11.1 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the eggplant in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender. Test with a fork. Remove. When cooled, tear into thin strips or cut into a 1/2-inch cubes. Refrigerate. In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable. Drain, cut into 1-inch lengths and refrigerate. In a small bowl, thoroughly mix together the vinaigrette ingredients. Taste for seasoning. Arrange the agar-agar in a shallow platter. Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar. Garnish with a sprig of coriander and the toasted sesame seeds. |
[Name] Potato Salad from 1879 [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-21T10:33:00Z [Description] Make and share this Potato Salad from 1879 recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "3/4", "2", "2", "1", NA] [RecipeIngredientParts] ["mashed potatoes", "eggs", "butter", "salt", "milk", "mustard", "sugar", "pepper", "pepper vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.0 [FatContent] 8.9 [SaturatedFatContent] 4.3 [CholesterolContent] 174.7 [SodiumContent] 1588.3 [CarbohydrateContent] 22.6 [FiberContent] 1.7 [SugarContent] 4.0 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To one quart of mashed potatoes add, butter, 1 tsp salt and milk. Cream together until light and fluffy. Set aside. Combine the 3 cook egg yolks with mustard, sugar, pepper salt and sprinkle enough pepper vinegar to moisten. Chop egg whites very fine and mix in with the yolks. Put a layer of potatoes in the salad bowl and with a spoon, put the dressing over in spots. Add another layer of potatoes, then the dressing, and so on. Garnish with parsley. |
[Name] Good Dawwwwwggggg!!! [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2002-02-21T13:05:00Z [Description] Make and share this Good Dawwwwwggggg!!! recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Meat", "European", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1/3", "1/2", "3"] [RecipeIngredientParts] ["bouillon", "powdered milk", "egg", "margarine", "salt", "whole wheat flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.6 [FatContent] 4.5 [SaturatedFatContent] 1.2 [CholesterolContent] 13.7 [SodiumContent] 51.9 [CarbohydrateContent] 14.3 [FiberContent] 2.2 [SugarContent] 1.3 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 1 buncha bikkies [RecipeInstructions] In a large bowl pour hot water over margarine. Stir in powdered milk, salt and egg. Add flour ½ cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make very stiff dough. Pat or roll to ½ô thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out in the oven until hard. |
[Name] Chocolate Kahlua Pie [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-21T13:06:00Z [Description] Make and share this Chocolate Kahlua Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "Refrigerator", "Freezer"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["2% low-fat milk", "sugar-free instant vanilla pudding mix", "instant coffee powder", "Kahlua", "coffee", "9-inch low-fat chocolate graham cracker crust"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 90.8 [FatContent] 4.3 [SaturatedFatContent] 3.6 [CholesterolContent] 3.0 [SodiumContent] 33.5 [CarbohydrateContent] 9.5 [FiberContent] 0.0 [SugarContent] 9.6 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Pour cold milk into a medium bowl. Add pudding mix and coffee powder. Beat with a wire whisk for 2 minutes. Gently stir in 1-1/2 cups of the whipped topping and Kahlua liqueur or cold, brewed coffee. Spoon into crust. Freeze 2 hours or until firm. Place pie in refrigerator at least 30 minutes before serving to soften. Top with remaining whipped topping. Store leftover pie in refrigerator. |
[Name] Alan Thicke's Irish Freckle Bread [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT35M [PrepTime] PT2H [TotalTime] PT2H35M [DatePublished] 2002-02-21T13:06:00Z [Description] Make and share this Alan Thicke's Irish Freckle Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks", "Potato", "Fruit", "Vegetable", "Canadian", "European", "Healthy", "Kid Friendly", "Kosher", "Potluck", "Weeknight", "St. Patrick's Day", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "2 1/2", "1/2", "2", "3/4", "1", "1/2", "2", "1/3", "1"] [RecipeIngredientParts] ["whole wheat flour", "white flour", "sugar", "fast rise yeast", "salt", "water", "butter", "margarine", "eggs", "mashed potatoes", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2051.8 [FatContent] 56.2 [SaturatedFatContent] 31.6 [CholesterolContent] 334.2 [SodiumContent] 1392.8 [CarbohydrateContent] 354.1 [FiberContent] 31.6 [SugarContent] 108.3 [ProteinContent] 49.0 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] In a large bowl, combine together 1 cup of the whole-wheat flour, 1 cup of the white flour, the sugar, the undissolved yeast and the salt. Heat butter and water together until very warm (125F to 130F]; gradually stir the warm liquids into the dry ingredients. Then stir in eggs, mashed potatoes, dates and the additional flours to make a soft dough; add a few more tbsp of the white flour if need be. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest on a floured surface for 10 minutes. Divide dough into 4 equal pieces; shape into 4 slender loaves-- about 8-1/2 inches long. Set 2 loaves side-by-side in each of 2 well-greased 8-1/2-by-4-1/2-inch loaf pans. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour. Preheat oven to 350F degrees. Bake in preheated oven for 35 minutes or until done. Remove from pans; cool on wire racks. |
[Name] Shrimp and Grits [AuthorId] 10597 [AuthorName] Teresa Johnson [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-21T13:06:00Z [Description] Make and share this Shrimp and Grits recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Creole", "Very Low Carbs", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", NA, NA, "3", "1", "1/4", "2", "3/4 - 1", NA] [RecipeIngredientParts] ["shrimp", "fresh lemon juice", "salt", "cayenne pepper", "bacon grease", "onion", "green bell pepper", "unbleached all-purpose flour", "hot water", "grits"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 219.1 [FatContent] 8.4 [SaturatedFatContent] 2.8 [CholesterolContent] 245.3 [SodiumContent] 1087.7 [CarbohydrateContent] 7.8 [FiberContent] 1.0 [SugarContent] 2.1 [ProteinContent] 26.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare grits according to package directions. Add salt and butter to taste. Set aside, but keep warm. While the grits are cooking, start the shrimp. In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent, about 10 min. Sprinkle the flour over the vegetables and stir constantly for about 2 min, until the flour begins to brown. Add the shrimp and about 3/4 c of water or stock, stirring constantly and turning the shrimp so that they cook evenly. Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary. Serve immediately over the grits. (Reheat grits if necessary so they are hot]. |
[Name] Healthy French Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-21T13:06:00Z [Description] Make and share this Healthy French Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Grains", "Vegetable", "Canadian", "Vegan", "Spicy", "Christmas", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "4", "5", "2", "4", "1/2", "3/4", "1/2"] [RecipeIngredientParts] ["no-salt-added ketchup", "sugar substitute", "sugar", "onions", "red wine vinegar", "paprika", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.0 [FatContent] 17.2 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 4.8 [CarbohydrateContent] 17.4 [FiberContent] 0.4 [SugarContent] 15.0 [ProteinContent] 0.8 [RecipeServings] 8.0 [RecipeYield] 1 pint, approximately [RecipeInstructions] Put in blender or food processor and mix until thick. Refrigerate. |
[Name] Almost Green Scrambled eggs with Spinach [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-21T13:06:00Z [Description] Breakfast for one or double it. Tastes great with leftover ham. The green of the spinach is a nice contrast. Stir fry some red peppers and mushrooms to have on the side. Wholewheat toast Mmmm. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/32/4/picNTeTXT.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Canadian", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/4", "3", "2", NA, "1/4", "1/2", "1", NA] [RecipeIngredientParts] ["flour", "milk", "sour cream", "eggs", "cheddar cheese", "fresh spinach", "thyme", "lite olive oil"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 425.7 [FatContent] 28.4 [SaturatedFatContent] 14.7 [CholesterolContent] 428.9 [SodiumContent] 388.3 [CarbohydrateContent] 17.4 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 24.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Gradually mix the milk into the flour, whisk until smooth. add sour cream (cottage cheese], eggs, thyme, salt& pepper. Whisk until very well blended. Stir in the cheese and spinach. Heat skillet, spray with oil. Over medium heat pour in the egg mixture, allow to firm on the bottom, with a spatula disturb the eggs and flip so you continually get the uncooked egg on the bottom. Do not over cook the eggs. |
[Name] Upside-Down German Snack Cake [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-21T13:06:00Z [Description] The frosting is put on the cake before it's baked --- spread on the bottom of the pan. Recipe from 'More Healthy Homestyle Cooking' [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "2/3", "3/4", "1 1/2", "1/2", "5", "1", "1/2", "1/3", "1"] [RecipeIngredientParts] ["light butter", "water", "brown sugar", "sweetened coconut", "miniature marshmallows", "pecans", "2% buttermilk", "nonfat sour cream", "unsweetened applesauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.3 [FatContent] 7.9 [SaturatedFatContent] 3.0 [CholesterolContent] 3.2 [SodiumContent] 271.6 [CarbohydrateContent] 43.4 [FiberContent] 1.7 [SugarContent] 30.6 [ProteinContent] 3.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Lightly spray a 13- x 9- x 2-inch baking dish with nonstick spray.", "In a small saucepan over low heat, melt the butter with the water.", "Stir in the brown sugar until smooth.", "Pour evenly into the prepared baking dish.", "Sprinkle the coconut, marshmallows, and pecans evenly over the melted sugar mixture.", "In a large bowl, using an electric mixer set on high speed, beat the egg whites for 30 seconds, or just until frothy.", "Beat in the buttermilk, sour cream, and applesauce.", "Add the cake mix and beat on low speed for 30 seconds, or just until moistened.", "Beat for an additional 2 minutes.", "Scrape into the pan, smoothing it evenly.", "Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean and the cake is pulling away from the sides of the pan.", "Cool in the pan on a rack.", "To serve, cut into squares and invert onto individual plates.", "Replace any loose topping.", "Serve warm or cool.", "Hint: The topping for this cake sticks better when the cake is cooled almost to room temperature before cutting." ] |
[Name] Griddled Trout with Herbs (Medieval Recipe) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2002-02-21T13:06:00Z [Description] The herbs in this recipe are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Trout", "Grains", "European", "Free Of...", "Broil/Grill", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["6", "6", "3", "18", "6", "6", "1 -2", NA] [RecipeIngredientParts] ["trout", "fresh rosemary", "dried rosemary", "butter", "fresh mint leaves", "mint leaves", "fresh thyme", "dried thyme", "fresh sage leaves", "dried sage", "sea salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 335.6 [FatContent] 21.9 [SaturatedFatContent] 9.1 [CholesterolContent] 122.1 [SodiumContent] 571.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 32.9 [RecipeServings] 6.0 [RecipeYield] 6 fish [RecipeInstructions] Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste frequently with the butter that runs off. Serve at once with fresh peasant bread and a salad or a simple green vegetable. |
[Name] Broccoli Chapati Sandwiches [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-21T13:06:00Z [Description] Chapatis, a staple of India, are now readily available anywhere that East Indian foods are sold. The whole wheat ones are wonderful for this sandwich. You can make many variations, just use your imagination [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "Asian", "Indian", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "2", "1", "12", "8", "2", NA, NA] [RecipeIngredientParts] ["butter", "sesame seeds", "broccoli", "cheddar cheese", "lettuce leaves", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 984.1 [FatContent] 83.7 [SaturatedFatContent] 50.7 [CholesterolContent] 237.4 [SodiumContent] 1255.8 [CarbohydrateContent] 14.8 [FiberContent] 5.0 [SugarContent] 5.7 [ProteinContent] 47.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Lay chapatis on a bread board. Spread 1 tbsp of butter down the center of each chapati. Sprinkle some sesame seeds on each. Spread the chopped broccoli on top of the butter. Then place 3 cheese slices down the middle. Add lettuce leaves. Then the tomatoe. Just before serving drizzle you favorite dressing. Roll the chapati so you can lift it up with your fingers and enjoy. |
[Name] chocolate brownies [AuthorId] 31071 [AuthorName] vicki23 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-21T13:06:00Z [Description] Make and share this chocolate brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "10", "1", "4", "1", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "salt", "eggs", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 547.0 [FatContent] 31.4 [SaturatedFatContent] 4.4 [CholesterolContent] 74.4 [SodiumContent] 353.4 [CarbohydrateContent] 61.0 [FiberContent] 2.7 [SugarContent] 40.7 [ProteinContent] 7.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in large bowl. Mix at medium speed for 3 minutes. Bake at 350 degrees for 30 minutes. 13X9X2 inch pan is needed. |
[Name] Brownies with a Surprise! [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-21T13:06:00Z [Description] The surprise is Black Beans......yes, BEANS. And very good that you would never know! Adapted from 'Stealth Health - How To Sneak Nutrition Painlessly Into Your Diet' [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Black Beans", "Beans", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "1", "6", "2", "3", "2", "1/2"] [RecipeIngredientParts] ["black beans", "light butter", "sugar", "all-purpose flour", "instant espresso coffee powder", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 105.4 [FatContent] 3.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.5 [SodiumContent] 14.2 [CarbohydrateContent] 17.8 [FiberContent] 1.7 [SugarContent] 13.5 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 30 good sized bars [RecipeInstructions] Preheat the oven to 350 degrees. Spray a 9x13-inch pan with nonstick vegetable spray. Place the beans in a colander and rinse thoroughly under running water to remove 'slime' and set aside and drain. Place the chocolate and light butter in a small microwavable bowl. Microwave for 60 to 90 seconds, stirring every 30 seconds until smooth. In a food processor blender, add the drained beans and 2 egg whites. Blend or process until smooth. In a large bowl, combine the beans, sugar, flour, espresso powder and remaining egg whites. With an electric mixer, beat until well combined. Mix in the melted chocolate. Pour the brownie mixture into a prepared pan. Sprinkle the walnuts on top of the brownie batter. Bake for 30 to 35 minutes until the brownie pulls away from the sides of the pan. Cool completely in the pan before cutting into bars-- rows of six by five. |
[Name] Herb Salad Dressing [AuthorId] 4470 [AuthorName] Bergy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-21T13:06:00Z [Description] Great dressing for a salad or on Broccoli Chapatis sandwiches (under a separate posting). This recipe was originally from The Horn Of the Moon Vegetarian cookbook [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Vegan", "Free Of...", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "2", "1", "1/4", "1/3", NA] [RecipeIngredientParts] ["garlic", "fresh parsley", "dill weed", "dried chives", "celery seed", "cider vinegar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 82.1 [FatContent] 9.1 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 0.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 24 Tbsp [RecipeInstructions] In a blender put 1/4 of the oil, garlic, parsley, dill, chives, celery seed and blend for 30 seconds. Add vinegar, 1/4 of oil, salt& pepper blend a few more seconds. Remove lid and very slowly add the remaining oil and blend on low speed until the oil is totally incorporated. |
[Name] Sweet Pepper and Feta Strata [AuthorId] 3288 [AuthorName] TishT [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-02-21T13:21:00Z [Description] Thank you Better Homes and Gardens. I love this recipe. I leave out the olives, but the original recipe calls for it so I put it in for those of you that like them! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Peppers", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1/2", NA, "3", "1/2", "6", "1", "1/4", "1/4"] [RecipeIngredientParts] ["onions", "garlic", "olive oil", "red sweet pepper", "green olives", "feta cheese", "eggs", "chicken broth", "dry white wine", "chicken broth", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 154.4 [FatContent] 10.6 [SaturatedFatContent] 3.3 [CholesterolContent] 147.8 [SodiumContent] 460.2 [CarbohydrateContent] 5.7 [FiberContent] 1.1 [SugarContent] 2.8 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large skillet cook onions and garlic in hot oil over medium heat for 10 minutes or until onions are golden, stirring frequently. Remove from heat. Stir in roasted red peppers and olives. Coat a 10-inch quiche dish with nonstick cooking spray. Place bread cubes in dish. Top with onion mixture and crumbled feta cheese. In a large bowl beat together eggs, chicken broth, wine, and pepper. Pour egg mixture over bread mixture in dish. Bake in a 350º oven for 35-45 minutes or until a knife inserted near center comes out clean. Remove from oven. Let stand 5 to 10 minutes before serving. |
[Name] Fresh Sicilian Tomato Sauce [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2002-02-21T13:21:00Z [Description] This is the recipe to have when your garden is bursting with overripe tomatoes. It is adapted from the Frugal Gourmet's Italian cookbook, but we won't talk about him now, will we?! I like this recipe when I don't feel like I could possibly peel or seed one more tomato - everything gets used but the cores! Freezes well. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "European", "Weeknight"] [RecipeIngredientQuantities] ["1/4", "6", "2", "9", "2", "1", "1/4", "1/2", "1", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["olive oil", "garlic", "onions", "fresh tomatoes", "diced tomatoes", "green pepper", "fresh parsley", "sweet vermouth", "chicken broth", "dried basil", "rosemary", "sugar", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 350.9 [FatContent] 15.4 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 1078.2 [CarbohydrateContent] 52.1 [FiberContent] 12.0 [SugarContent] 30.8 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] Heat oil in an 8-quart heavy bottom pot. Saute garlic& onion until tender but not brown. Add all remaining ingredients except salt& pepper. Bring to a simmer and cook gently (uncovered] for 4 hours, stirring often. Add salt& pepper as desired. |
[Name] Sesame Chicken Drumettes [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-21T13:21:00Z [Description] Make and share this Sesame Chicken Drumettes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1 1/4", "1/3", "3"] [RecipeIngredientParts] ["eggs", "prepared mustard", "canola oil", "brown sugar", "salt", "sesame seeds"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 146.6 [FatContent] 7.8 [SaturatedFatContent] 1.8 [CholesterolContent] 63.6 [SodiumContent] 205.7 [CarbohydrateContent] 5.8 [FiberContent] 0.5 [SugarContent] 1.5 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] 24 drumettes [RecipeInstructions] Beat eggs with whisk in a small bowl, add the next 4 ingredients and mix well. Mix bread crumbs and sesame seeds in a separate small bowl. Dip the chicken drumettes into egg mixture then into breadcrumb mixture. Arrange in a single layer on a greased baking sheet with sides. Bake at 425F for approx 30 minutes, turning halfway through the cooking time. |
[Name] Southwestern Frittata [AuthorId] 3288 [AuthorName] TishT [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-21T13:21:00Z [Description] This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/33/5/picf280sb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/33/5/piczssIAb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/33/5/pic5rzgxD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/33/5/picKdsa2f.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegetable", "Brunch", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["2", "2/3", "2/3", "1", "1", "4", "6", "1/3", "1/2", "1"] [RecipeIngredientParts] ["butter", "red onion", "whole kernel corn", "frozen whole kernel corn", "eggs", "fresh cilantro", "salt", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 168.4 [FatContent] 7.5 [SaturatedFatContent] 2.8 [CholesterolContent] 216.5 [SodiumContent] 300.1 [CarbohydrateContent] 12.9 [FiberContent] 1.8 [SugarContent] 4.0 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Coat a large (oven usable] skillet with no-stick spray. Add the butter and melt over medium heat. Add the onions and red peppers; cook, stirring, for 3 minutes. Add the corn and jalapeño peppers; cook, stirring, for 3 minutes. In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper. Add to the pan and swirl to evenly distribute the mixture. Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set. Cook until the eggs are set on the bottom but still moist on the top. Remove from the heat. Broil for 1 minute, or until the top is golden. Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate. Cut into wedges to serve. |
[Name] Monterey Spaghetti-Crock Pot [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2002-02-21T13:21:00Z [Description] Make and share this Monterey Spaghetti-Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Cheese", "Vegetable", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1/8", "3", "1", "3"] [RecipeIngredientParts] ["spaghetti", "egg", "sour cream", "parmesan cheese", "garlic", "monterey jack cheese", "frozen chopped spinach"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 306.2 [FatContent] 20.9 [SaturatedFatContent] 12.7 [CholesterolContent] 79.5 [SodiumContent] 325.9 [CarbohydrateContent] 13.9 [FiberContent] 1.6 [SugarContent] 0.9 [ProteinContent] 16.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook spaghetti until al dente. Drain. In large bowl mix together sour cream, parmesan, and garlic. After beating the egg separately, add to above mixture. Transfer to a greased slow cooker. Mix cooked spaghetti, 2 cups jack cheese, thawed spinach, and half of the fried onions to the crock pot. Stir contents of cooker until blended. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. In last 30 minute. of cooking, turn to HIGH if cooking on LOW and add rest of cheese and onions on top. Serve when cheese is melted. |
[Name] Surf-n-Turf Tenderloins [AuthorId] 29014 [AuthorName] KeyWee [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-21T13:21:00Z [Description] This dish will impress your guests and is so easy! Can also be done on the grill - just reserve the broth mixture to pour over steaks after grilling. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/4", "12", "1", "4"] [RecipeIngredientParts] ["onion", "garlic", "olive oil", "butter", "beef broth", "shrimp", "fresh parsley", "beef tenderloin steaks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.0 [FatContent] 12.9 [SaturatedFatContent] 4.6 [CholesterolContent] 42.7 [SodiumContent] 104.2 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, saute onion& garlic in 1 tablespoon each of olive oil& butter. Add broth, cook& stir 1 minute, then add parsley. Make a lengthwise slit 3/4 of the way through each steak& place 3 shrimp in each pocket. Add remaining oil& butter to the skillet& warm over medium heat. Add steaks and cook until meat reaches desired doneness (about 10 minutes for medium] turning once halfway through cooking time. |
[Name] Mango Salad [AuthorId] 21107 [AuthorName] Janice Gill [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-21T13:21:00Z [Description] Source: Chatelaine Magazine. Once I could not get fresh mint so I substituted mint sauce for the vinegar, sugar and mint and it worked very well [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/33/8/20338.jpg" [RecipeCategory] Fruit [Keywords] ["Canadian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "2", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["lime", "granulated sugar", "mangoes", "red onion", "of fresh mint", "coriander leaves", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 113.4 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 10.6 [CarbohydrateContent] 27.6 [FiberContent] 4.0 [SugarContent] 23.0 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] 1 salad [RecipeInstructions] Squeeze juice from lime and place 2 tablespoons (30 mL] in a large bowl. Stir in balsamic vinegar, sugar and chili flakes until sugar is dissolved. Peel mangoes, slice pulp from pit, then cut into julienne strips. Slice peppers into similar size julienne strips. Combine mangoes and peppers in a bowl. Chop onion fine and add along with mint and coriander. Taste and add more lime juice or a little salt, if you like. Salad is best if it stands at room temperature for 1 hour. Salad can be refrigerated for up to 1 day but mint will darken, so add it just before serving. |
[Name] Manale's Bar-B-Que Shrimp [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-21T13:21:00Z [Description] We eat at Manale's in New Orleans a lot, and this is much like their signature dish. Hot French bread, cold beer and a green salad makes for a great informal party. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Creole", "Very Low Carbs", "High Protein", "Healthy", "High In...", "Spicy", "Broil/Grill", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["shrimp", "olive oil", "cracked black pepper", "salt", "lemon juice", "Tabasco sauce", "Worcestershire sauce", "butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 241.0 [FatContent] 3.9 [SaturatedFatContent] 0.8 [CholesterolContent] 345.6 [SodiumContent] 336.5 [CarbohydrateContent] 2.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 46.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place whole shrimp in a single layer in an oven proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black; when you think you have enough, add more. Add lots of salt, lemon juice, Tabasco and Worcestershire sauce. Remember that you are seasoning through the shells. Cut up a good amount of butter on top of shrimp and broil until shrimp are cooked, about 15-20 minutes. Be sure and taste to see if they are done. Serve these in bowls with lots of napkins. Have hot French bread to sop up the sauce. |
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