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[Name] Old-Fashioned Porridge Bread [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T06:51:00Z [Description] I have varied the following recipe to utilize 5, 7 and 10-grain cereals, substituting them for the rolled oats. I also substitute a cup of whole or cracked-wheat flour for a cup of the "additional" flour. I also sprinkle some multi-grain on the loaf tops before the rising stage in the loaf pans. The term Porridge Bread comes from the fact that the cereal is softened in hot water. This is really an Oat Bread. This old recipe is in the narrative style. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1/4", "2", "2", "2/3", "4", "2 1/2", "5 1/2 - 6"] [RecipeIngredientParts] ["water", "rolled oats", "shortening", "sugar", "active dry yeast", "table molasses", "salt", "all-purpose flour", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1360.3 [FatContent] 18.2 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 2361.0 [CarbohydrateContent] 264.0 [FiberContent] 11.8 [SugarContent] 34.5 [ProteinContent] 32.6 [RecipeServings] nan [RecipeYield] 4 loaves [RecipeInstructions] ["Pour 3 cups boiling water Over 2 cups rolled oats 1/4 cup shortening. Stir until shortening melts and let stand for about 20 minutes, stirring occasionally.", "Meanwhile, dissolve 2 teaspoons sugar in 1 cup lukewarm water (100 F] Over this sprinkle 2 envelopes active dry yeast Let stand for 10 minutes.", "Then stir briskly with a fork.", "Stir into partially cooled rolled oat mixture 2/3 cup table molasses 4 teaspoons salt Cool to lukewarm.", "Add softened yeast to the lukewarm rolled oat mixture. Stir Beat in 2-1/2 cups All Purpose flour Beat vigorously by hand or with electric mixer.", "Then gradually beat in with a spoon an additional 5-1/2 to 6 cups All Purpose flour Work in last of flour with a rotating motion of the hand.", "Turn dough onto a floured surface and knead 8 to 10 minutes.", "Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover and let rise until doubled (about 1-1/2 hours]. Keep in a warm place. Punch down and shape into 4 loaves.", "Place in greased 8-1/2 x 4-1/2 inch loaf pans, grease tops, cover and let rise again until doubled (about 1 hour]. Bake in preheated 400F oven for 30 to 35 minutes." ]
[Name] Kettle Corn [AuthorId] 1805 [AuthorName] James Plourd [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-10-06T05:38:00Z [Description] I found this recipe at www.jollytime.com. I hope it is helpful. Sugar Corn or "Kettle Corn" [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", NA] [RecipeIngredientParts] "white sugar" [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 29.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 7.6 [FiberContent] 0.0 [SugarContent] 7.5 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Heat oil in medium saucepan until hot. Add pop corn and sprinkle all of the sugar over it. Cover and shake continuously until popped.
[Name] Seven Layer Mexican Salad [AuthorId] 1610 [AuthorName] B B Adams [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-07T12:15:00Z [Description] Make and share this Seven Layer Mexican Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1/2 - 1", "1", "2", "1", NA, "2", "3", NA, "2", NA] [RecipeIngredientParts] ["hamburger", "onion", "mild salsa", "hot salsa", "tortilla chips", "cheddar cheese", "sour cream", "lettuce", "tomatoes", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5226.5 [FatContent] 336.4 [SaturatedFatContent] 181.9 [CholesterolContent] 1226.3 [SodiumContent] 8124.0 [CarbohydrateContent] 228.8 [FiberContent] 62.5 [SugarContent] 29.0 [ProteinContent] 328.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Brown hamburger with chopped onion.", "Drain.", "Add taco seasoning.", "Layer refried beans at bottom of oblong pan followed by browned hamburger mix.", "Next mix the three jars of salsa and pour over hamburger.", "Spread on top of that the shredded cheese, and then the sour cream.", "Chop the lettuce fine and sprinkle on top of the sour cream leaving a large hole in the middle. The chopped tomatoes go inside the hole, still leaving room for the chopped green onions.", "Serve with the Tostitos chips." ]
[Name] Salmon with Avocado Wild Rice [AuthorId] 1806 [AuthorName] mojoseawa [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T01:18:00Z [Description] Make and share this Salmon with Avocado Wild Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2 1/3", "1", "1", "1", "1", "1/3", "1/4", "1", "4", "1", "1", "1", "6"] [RecipeIngredientParts] ["water", "butter", "wild rice mix", "avocado", "red bell pepper", "mayonnaise", "cilantro", "prepared brown mustard", "salmon fillets", "salt", "onion", "chicken broth", "peppercorns"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 466.5 [FatContent] 18.9 [SaturatedFatContent] 3.9 [CholesterolContent] 111.0 [SodiumContent] 643.4 [CarbohydrateContent] 21.8 [FiberContent] 3.5 [SugarContent] 2.6 [ProteinContent] 51.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan combine water, butter, and wild rice mix. Bring to a boil; cover and simmer until the liquid is absorbed, about 25 minutes. Remove from heat and stir in peeled, sliced avocado and chopped red bell pepper. In a small bowl combine mayonnaise, chopped cilantro, and prepared brown mustard. Stir until thoroughly combined. Cover and refrigerate. Place salmon filets in a large skillet. Sprinkle with salt. Place thinly sliced onion on top. Add chicken broth and peppercorns. Heat until the mix ture slightly simmers. Reduce heat and cook slowly for 10 minutes or until the salmon flakes easily with a fork. Discard the broth, onion, and peppercorns. Serve salmon over rice. Top with the mayonnaise mixture.
[Name] Racks of Lamb with Almond Crust and Orange Sauce [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T22:02:00Z [Description] Make and share this Racks of Lamb with Almond Crust and Orange Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["4", "1/4", "1/4", NA, "1", "1/4", "1", "2", "1/2", "2", "1/4", "1", "2"] [RecipeIngredientParts] ["lamb racks", "white wine", "black pepper", "parsley", "orange marmalade", "butter", "water", "honey", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.5 [FatContent] 12.7 [SaturatedFatContent] 5.3 [CholesterolContent] 20.3 [SodiumContent] 169.6 [CarbohydrateContent] 18.6 [FiberContent] 1.8 [SugarContent] 9.9 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 4 racks of lamb [RecipeInstructions] Trim the lamb of any excess fat. You want the racks to be really fat free. Combine orange juice, white wine and black pepper.. Place in a shallow dish and add racks of lamb. Arrange lamb so that the meaty part is in the marinade. Refrigerate and allow to marinate for 1 - 2 hours. Remove the racks from the marinade and reserve the marinade for the sauce. Combine parsley, breadcrumbs, almonds, marmalade, orange rind and butter and mix well. Press mixture over meaty part of each rack. Place la mb, crumb side up in a baking dish and bake at 200 C for 20 - 25 minutes or until lamb is cooked to your liking. Remove lamb from oven and cover with foil and allow to rest in a warm place for 10 minutes before serving with the sauce. Add water, honey and cornflour to reserved marinade. Bring to the boil; simmer 1 minutes until thickened.
[Name] Fried Chicken [AuthorId] 1807 [AuthorName] earlwaynesnapp [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-03T14:29:00Z [Description] Make and share this Fried Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1 1/4", "1 1/4", NA, NA, NA] [RecipeIngredientParts] ["chicken", "lemon juice", "black pepper", "flour", "salt"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 247.2 [FatContent] 17.3 [SaturatedFatContent] 5.0 [CholesterolContent] 86.2 [SodiumContent] 80.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 21.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cut up a chicken or two, or get the chicken already cut up.", "Rub some lemon juice on each piece. Sprinkle some freshly ground black pepper on the chicken to taste. Let sit for 30 minutes.", "Now put about 2 inches of peanut oil in a cast iron skillet. Now heat the oil.", "Pat the chicken dry, now dip the chicken pieces in flour, and salt to taste. Add to the hot oil.", "Turn chicken after about 15 minutes, and continue cooking for an additional 10 minutes or so, or until done. I really like how the chicken turns out." ]
[Name] Macaroni Crab Casserole [AuthorId] 25843 [AuthorName] Crab Place [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T10:35:00Z [Description] Make and share this Macaroni Crab Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/4", "1", "1", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["shell macaroni", "elbow macaroni", "milk", "peas", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 390.4 [FatContent] 9.8 [SaturatedFatContent] 3.3 [CholesterolContent] 99.3 [SodiumContent] 1544.3 [CarbohydrateContent] 42.5 [FiberContent] 3.9 [SugarContent] 4.6 [ProteinContent] 31.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook macaroni according to package directions. Drain and rinse with hot water. Drain. Add milk to mushroom soup and heat until hot. Add peas, all seasonings, then add crab meat, mixing lightly with fork. Put in greased 1 1/2 quart casserole dish. Cover with bread crumbs. Bake in 350 degree oven about 20 to 25 minutes.
[Name] Fried Cornbread III [AuthorId] 1809 [AuthorName] Dale Goodman [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-07T12:23:00Z [Description] Make and share this Fried Cornbread III 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/31/79/picKIStrQ.jpg" [RecipeCategory] Breads [Keywords] ["Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2/3 - 3/4", "1", NA] [RecipeIngredientParts] ["buttermilk", "egg", "onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 546.6 [FatContent] 10.6 [SaturatedFatContent] 3.0 [CholesterolContent] 218.1 [SodiumContent] 1763.7 [CarbohydrateContent] 94.0 [FiberContent] 8.2 [SugarContent] 8.2 [ProteinContent] 21.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] I use a self rising cornmeal mix for this. I use about 1 cup of cornmeal mix, about 2/3 to 3/4 cup of buttermilk, and 1 egg. You can adjust the amount of milk depending on how thick or thin you would like them to be. And then you just fry them just like pancakes. It's really simple. Also, sometimes my mom would add some chopped onion to these. Alicia Goodman
[Name] Vanishing Oatmeal Raisin Cookies [AuthorId] 1809 [AuthorName] Dale Goodman [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-10-07T12:26:00Z [Description] Make and share this Vanishing Oatmeal Raisin Cookies 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/31/80/picIAY2vA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/ad0utZ4kTBybpULpphaz_15188967913971518512767.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3180/sN3nGwLJRQm4UkmW5aqL_20180813_204146.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3180/LQ5M64YTRQGhGFCltDR2_20180217_144207.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/picuigliO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/picCKEyu7.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3180/lcedOZymQameXlz91yuO_20171122_171616.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3180/RtbhQ09TsGlw9X1ZsejN_WIN_20171113_10_19_48_Pro.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3180/jj0IvJEQLG87P3E8rR9g_IMG_2170.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/picU0M66G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/pic9XXuAK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/picnddzkc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/picyKRr7H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/picPV0rOa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/picqIp0MN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/picKceKjv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/picnjciYy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/80/3180.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1 1/2", "1", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "granulated sugar", "eggs", "vanilla", "all-purpose flour", "baking soda", "cinnamon", "salt", "Quicker Quaker Oats", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 196.0 [Calories] 109.7 [FatContent] 4.5 [SaturatedFatContent] 2.6 [CholesterolContent] 17.9 [SodiumContent] 89.3 [CarbohydrateContent] 16.3 [FiberContent] 0.9 [SugarContent] 8.4 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Heat oven to 350°F. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Makes about 4 dozen.
[Name] Seven Layer Salad IIi [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 1999-10-05T16:26:00Z [Description] Make and share this Seven Layer Salad IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1", "6"] [RecipeIngredientParts] ["lettuce", "frozen green pea", "bell pepper", "onion", "cheese", "Hellmann's mayonnaise", "bacon", "bacon bits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.3 [FatContent] 24.7 [SaturatedFatContent] 6.1 [CholesterolContent] 28.7 [SodiumContent] 583.2 [CarbohydrateContent] 16.1 [FiberContent] 1.3 [SugarContent] 4.5 [ProteinContent] 5.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Arrange in bowl in alternate layers in order given-- lettuce, peas, onion,bell pepper, and cheese. On top layer, spread mayonnaise to edge of bowl to seal. Sprinkle with bacon bits. Cover with plastic wrap and refrigerate overnight.
[Name] Seven Layer Salad IV [AuthorId] 1610 [AuthorName] B B Adams [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-05T16:26:00Z [Description] Make and share this Seven Layer Salad IV recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "8", "1", "1", "1", "1"] [RecipeIngredientParts] ["head iceberg lettuce", "sweet onion", "bacon", "cheddar cheese", "celery", "frozen English peas", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 247.1 [FatContent] 18.3 [SaturatedFatContent] 5.7 [CholesterolContent] 27.9 [SodiumContent] 376.1 [CarbohydrateContent] 14.7 [FiberContent] 2.4 [SugarContent] 5.1 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Layer in the following order in a large 4-qt bowl: Lettuce, celery onion, peas,bacon, cheese and spre ad the mayonnaise mixture over all, sealing the entire top to the edges. Refrigerate overnight without covering. Toss before serving. Reduce the fat and calories by using no-fat mayonnaise, reduced-fat cheese, and imitation low-fat bacon bits.
[Name] Banbury Tarts [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-10-05T16:26:00Z [Description] Some folks use Craisins in place of raisins as done in the Banbury Tart recipe. It is also great as a filling for cinnamon rolls. I have included three filling combinations - and I will vouch for the Orange-Craisin combination. Hope these are useful. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["raisins", "dried cranberries", "sugar", "egg", "butter", "lemon, juice and zest of"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 255.3 [FatContent] 7.3 [SaturatedFatContent] 2.8 [CholesterolContent] 30.2 [SodiumContent] 122.9 [CarbohydrateContent] 47.7 [FiberContent] 0.8 [SugarContent] 36.6 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 8-10 tarts [RecipeInstructions] ["Preheat the oven to 350°F.", "Combine raisins through lemon juice and rind.", "Roll out the pastry dough to about 1/8-inch thickness.", "Cut into 3-inch squares.", "Place a scant tablespoon of raisin mixture in the centre of each square. Fold the square in half, forming a triangle. Seal the edges by brushing wi th water.", "Cut a small X in the top with a sharp knife. Bake for 20 minutes or until browned.", "Notes: Puff pastry can be used instead of pie crust. If so bake at 400 F for 15 minutes." ]
[Name] Bruschetta II [AuthorId] 1811 [AuthorName] Sheri Graham [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-10-06T10:02:00Z [Description] Make and share this Bruschetta II 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/31/84/picNEJNrk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/84/picC2BO9Z.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "Spring", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3 -4", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["baguette", "roma tomatoes", "fresh parmesan cheese", "olive oil", "garlic clove"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 309.1 [FatContent] 11.5 [SaturatedFatContent] 2.9 [CholesterolContent] 7.3 [SodiumContent] 589.6 [CarbohydrateContent] 41.0 [FiberContent] 2.6 [SugarContent] 1.1 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix fresh pressed garlic and olive oil in a bowl. Cut baguette or sourdough loaf into individual slices. Using basting brush, brush oil mixture onto one side of each slice. Place a slice or two of Roma tomato onto the oiled side of each piece of bread. Sprinkle fresh shredded Parmesan cheese over top. Add Italian seasoning to taste. Place all slices of bread on a cookie sheet or toaster oven pan & broil until cheese is bubbling. *I've also used chopped roma tomatoes.
[Name] Chicken Mole II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T23:33:00Z [Description] Make and share this Chicken Mole II recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "3", "2", "1/2", "1", "2", "3", "3", "1/4", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["unsifted flour", "chili powder", "salt", "pepper", "onion", "broiler-fryer chickens", "garlic", "water", "canned tomatoes", "green chilies", "tomato puree", "chicken flavor instant bouillon", "chicken bouillon cube", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1090.0 [FatContent] 73.3 [SaturatedFatContent] 20.4 [CholesterolContent] 230.9 [SodiumContent] 1223.0 [CarbohydrateContent] 41.4 [FiberContent] 7.8 [SugarContent] 22.1 [ProteinContent] 67.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chicken: In a large bowl or plastic bag, combine flour, 1 measuring tablespoon chili powder, the salt and pepper. Add chicken pieces (2 to 3 at a time]; coat well. Heat oil in a large skillet; brown half the chicken pieces on all sides over medium heat. Drain thoroughly on paper towels. Repeat with remaining chicken. In small skillet, saute onion and garlic until golden. Return chicken to skillet. Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chi cken is tender. Transfer to a serving platter and top with Chocolate Mole Sauce. Garnish each serving with chopped peanuts. Chocolate Mole Sauce: In a small saucepan combine tomatoes and green chilies, tomato puree, semi-sweet chocolate morsels, remaining chili powder and bouillon. Cook over low heat until morsels melt and sauce is heated through. Makes 6 to 8 servings and 3 1/2 cups sauce.
[Name] Herbed Gougere Puffs [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 1999-10-06T18:23:00Z [Description] This is an adopted recipe that I've not yet had the chance to try, although it looks wonderful. Any reviews by those who make this recipe before I do (or after, of course) would be appreciated. Thanks! [Images] character(0) [RecipeCategory] European [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "4", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["water", "butter", "margarine", "salt", "all-purpose flour", "eggs", "swiss cheese", "parmesan cheese", "fresh parsley", "fresh dill", "dill weed", "fresh chives", "dried chives"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 86.5 [FatContent] 6.2 [SaturatedFatContent] 3.7 [CholesterolContent] 46.2 [SodiumContent] 94.9 [CarbohydrateContent] 4.3 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 24 puffs [RecipeInstructions] In 2-quart saucepan, heat 1 cup water, butter and salt to a boil. Remove from heat and add flour all at once, beating until smooth. Return saucepan to medium heat; cook, stirring constantly, until dough becomes stiff and pulls away from sides of pan, about 5 minutes. Remove from heat and beat in eggs, one at a time. Stir in 2/3 cup Swiss cheese, Parmesan cheese, parsley, dill and chives. Lightly grease one or two baking sheets. Drop heaping tablespoon of dough onto baking sheet, forming one 15 inch or two 8-inch rings, with dough barely touching. Sprinkle with rema ining 1/3 cup Swiss cheese. Bake at 425 degrees F 25 minutes or until puffed and golden brown. Serve warm.
[Name] Pa Pot Roast [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 1999-10-06T18:30:00Z [Description] Adopted recipe. This smells great when it is cooking. It also lends itself well to adding whatever seasonings you prefer. You could very easily make this is a crockpot/slow cooker too. [Images] character(0) [RecipeCategory] Roast [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 - 2 1/2", "1", "1/4", "1", "2", "1", "1", "1", "2", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["salt", "black pepper", "seasoning salt", "olive oil", "carrot", "celery rib", "red onion", "bay leaves", "fresh parsley sprigs", "Worcestershire sauce", "liquid smoke", "red wine", "low sodium beef broth"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 278.3 [FatContent] 10.8 [SaturatedFatContent] 4.3 [CholesterolContent] 99.8 [SodiumContent] 580.7 [CarbohydrateContent] 6.2 [FiberContent] 0.9 [SugarContent] 2.5 [ProteinContent] 32.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle meat with salt, seasoning salt and freshly ground black pepper.", "Heat oil in large, heavy skillet.", "Brown beef on all sides.", "Place carrots, celery, onion, bay leaves and parsley in bottom of heavy casserole or dutch oven, just large enough so roast fits snugly.", "Add wine, Worcestershire sauce, liquid smoke and beef broth to cover meat.", "Cover with lid or heavy foil and bake (braise] at 350°F for 1-1/2 to 2 hours or until meat is very tender.", "Let meat stand in braising liquid until ready to serve." ]
[Name] Silver and Gold Salad [AuthorId] 125388 [AuthorName] Ginny Sue [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-06T18:26:00Z [Description] I adopted this recipe in the February 2005 recipe adoption. This one may end up being my problem child; I just don't know what to do with it. I made this as directed in the recipe, but just can't see eating it plain as a salad. So I spread it on a torilla with some lettuce, sliced tomato and sliced avocado for a veggie wrap sandwich. It was actually quite good. My other ideas are to 1) pack into a measuring cup and turn out onto a green salad, or 2) add to pasta and Italian dressing for a pasta salad, or 3) Add as a topping on a hearty sandwich, like roast beef and pumpernickel. If anyone has any other ideas, I'd love to hear them! [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/4", "2", "3", "1", "1"] [RecipeIngredientParts] ["light sour cream", "alfalfa sprouts", "carrots", "swiss cheese", "mild cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.6 [FatContent] 13.3 [SaturatedFatContent] 7.9 [CholesterolContent] 40.5 [SodiumContent] 323.1 [CarbohydrateContent] 5.7 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In medium bowl, combine dressing and sour cream. Add alfalfa sprouts, carrots, Swiss and Cheddar cheeses; toss lightly. Serve immediately.
[Name] Walnut Brownie Cheesecake [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT1H10M [PrepTime] PT25M [TotalTime] PT1H35M [DatePublished] 1999-10-06T18:35:00Z [Description] This recipe is one of my Adoptees. After making it, I felt it needed something to perk it up a bit and Chocolate Fluff Icing recipe#81988 was a perfect addition. This cheesecake has a different texture than traditional cream cheese cheesecakes but delicious none the less. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/89/picmp1Okl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/31/89/picgTgm3F.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Nuts", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "3", "4", "1 1/4", "1/3", "1/2", "1/4", "1", "1/4", "3", "1/2", NA] [RecipeIngredientParts] ["margarine", "light ricotta cheese", "light brown sugar", "half-and-half", "all-purpose flour", "vanilla", "salt", "eggs", "walnuts", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 380.6 [FatContent] 18.8 [SaturatedFatContent] 7.6 [CholesterolContent] 90.8 [SodiumContent] 280.3 [CarbohydrateContent] 40.2 [FiberContent] 1.6 [SugarContent] 28.4 [ProteinContent] 15.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Lightly grease sides of 8 or 9-inch springform pan. Combine crust ingredients; mix well. Press evenly over bottom of pan. Chill while preparing filling. In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth. Add eggs, one at a time; beat until smooth. Stir in walnuts. Pour batter over crust. Bake at 350 F 1 hour and 10 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula. Cool completely; chill at least 4 hours. If desired, sift confectioners sugar over cheesecake immediately before serving, or ice with suggested icing and garnish with chocolate curls and whole walnuts.
[Name] Jicama Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 1999-10-06T22:56:00Z [Description] Make and share this Jicama Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "3/4"] [RecipeIngredientParts] ["jicama", "cucumber", "orange", "lemon juice", "chili powder"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 194.6 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 33.8 [CarbohydrateContent] 47.2 [FiberContent] 15.0 [SugarContent] 21.7 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In a large bowl combine jicama, cucumber and orange. Sprinkle with lemon juice and chili powder; toss. Cover and chill at least 2 hours. Just before serving, sprinkle lightly with salt.
[Name] Sweet and Sour Chicken [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-06T22:56:00Z [Description] Make and share this Sweet and Sour Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/2", "1/4", "4", "1/4", "1/2", "1", "1/8", NA] [RecipeIngredientParts] ["boneless chicken breast", "fresh pineapple chunks", "green onion", "jicama", "brown sugar", "cornstarch", "red wine vinegar", "soy sauce", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.5 [FatContent] 3.6 [SaturatedFatContent] 1.0 [CholesterolContent] 24.2 [SodiumContent] 90.1 [CarbohydrateContent] 19.9 [FiberContent] 1.7 [SugarContent] 14.7 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut chicken; set aside. Prepare pineapple, onion, green pepper and jicama; set aside. Combine brown sugar and corn- starch, stir in vinegar, pineapple juice, soy sauce, pepper sauce and salt to taste; set aside. In a 2 quart glass casserole dish put chicken pieces. Microwave on High for 5 to 6 minutes stirring every 2 minutes until chicken is done. Add vinegar mixture and cook on High for 4 minutes, stirring every 2 minutes. When sauce is clear and boiling, add pineapple, onion, green pepper and jicama; mix well. Cook 1 to 2 minutes until vegetables are desired doneness. ENSALADA DE NOCHE BUE NA 1 (20 oz.] can pineapple chunks 2 medium bananas 1 (16 oz.] can sliced beets, drained 1 jicama, peeled and sliced (optional] 1 stick sugar cane, peeled and chopped (optional] lettuce mayonnaise 2 large oranges 1 large apple 1/2 cup peanuts milk Drain pineapple, reserve juice. Peel and section oranges, peel and slice bananas, core and slice apple. Toss apple and bananas with orange sections and a little pineapple juice. Drain fruits and beets. Arrange pineapple, beets, bananas, oranges, apple, jicama and sugar cane on large let- tuce-lined platter. Sprinkle with peanuts. Thin mayonnaise with little milk to make drizzling consistency. Serve with salad. Makes 6 to 8 servings.
[Name] Mushroom Bruschetta [AuthorId] 1742 [AuthorName] Joel Schwarz [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:27:00Z [Description] Here's a very tasty and different bruschetta served in Tulio Ristorante in Seattle MUSHROOM BRUSCHETTA (Bruschetta Mista) [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3 -4", NA, "12", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "mushrooms", "olive oil", "lemon juice", "lemon, zest of", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 337.5 [FatContent] 16.4 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 364.1 [CarbohydrateContent] 39.6 [FiberContent] 4.6 [SugarContent] 4.7 [ProteinContent] 12.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Brush bread lightly with olive oil and grill both sides until lightly toasted. Quickly saut mushroom in preheated pan with olive oil until lightly browned. Remove from heat and stir in remaining ingredients. Spoon mushrooms over slices of bread --Tulio Restaurant
[Name] Stuffed Jalapeno Peppers -Armadillo Eggs [AuthorId] 1812 [AuthorName] recipegirl123 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-10-08T05:28:00Z [Description] Make and share this Stuffed Jalapeno Peppers -Armadillo Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "4", "2", "15", "1"] [RecipeIngredientParts] ["sage sausage", "monterey jack cheese", "prepared stuffing", "egg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 221.9 [FatContent] 10.5 [SaturatedFatContent] 4.2 [CholesterolContent] 27.8 [SodiumContent] 657.1 [CarbohydrateContent] 23.5 [FiberContent] 2.7 [SugarContent] 2.6 [ProteinContent] 8.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] For the stuffing I like to use Stove Top stuffing for pork. Cook stuffing mix according to package directions. Combine sausage with stuffing. Cut stem and seeds from jalapenos, fill with cheese. Add egg to sausage and stuffing mixture. Mold mixture in egg shape around jalapenos. Roll in bread crumbs until covered well. Bake in a 400 degree farenheit preheated oven for 30 minutes or until brown. More recipes at: http://maxpages.com/recipegallery.
[Name] Cranberry Apple Pie with Soft Gingersnap Crust [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:28:00Z [Description] Make and share this Cranberry Apple Pie with Soft Gingersnap Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["20", "1 1/2", "2", "1", "5", "1/4", "1/4", "1"] [RecipeIngredientParts] ["margarine", "apples", "fresh cranberries", "dark brown sugar", "vanilla extract", "cinnamon", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 208.8 [FatContent] 5.2 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 167.6 [CarbohydrateContent] 40.5 [FiberContent] 2.8 [SugarContent] 23.5 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375F.", "Place gingersnaps and margarine in food processor; process until finely ground.", "Press gingersnap mixture into 8\" pie plate. Bake 5-8 min; remove and cool crust. Chop apples in food processor.", "Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed.", "Spoon apple-cranberry filling into another 8\" pie plate or casserole dish.", "Sprinkle with granulated sugar.", "Bake 35 min or until tender.", "Spoon filling into gingersnap crust and serve immediately." ]
[Name] Lemon Cranberry Pie [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-10-08T05:28:00Z [Description] Make and share this Lemon Cranberry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Healthy", "< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["whole berry cranberry sauce", "cornstarch", "light brown sugar", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 417.3 [FatContent] 14.0 [SaturatedFatContent] 5.4 [CholesterolContent] 88.8 [SodiumContent] 210.0 [CarbohydrateContent] 68.3 [FiberContent] 1.0 [SugarContent] 54.1 [ProteinContent] 6.7 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Heat oven to 325 degrees. Prepare pastry. In small sauce pan, combine cranberry sauce, cornstarch, and sugar over medium heat until thickened and bubbly. Spoon into pastry shell. In small mixing bowl, beat the condensed milk, lemon, and egg yolk until well-blended. Spoon evenly over cranberry mixture. Bake 30 minutes, cool, then chill thoroughly before serving.
[Name] Cape Cod Cranberry Velvet Pie [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:28:00Z [Description] Make and share this Cape Cod Cranberry Velvet Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Freezer"] [RecipeIngredientQuantities] ["6", "1", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "vanilla extract", "whole berry cranberry sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 792.0 [FatContent] 50.1 [SaturatedFatContent] 24.5 [CholesterolContent] 127.7 [SodiumContent] 464.4 [CarbohydrateContent] 79.3 [FiberContent] 1.9 [SugarContent] 39.4 [ProteinContent] 8.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, beat cream cheese until fluffy. In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form. Gradually add to cream cheese, beating until smooth and creamy. Set aside a few whole cranberries from sauce for garnish. Fold remaining sauce into whipped mixture. Spoon into pi e crust. Freeze 4 hours until firm. Garnish with reserved berries. Remove from freezer 15 minutes before serving.
[Name] Salpicon de Choros (Smoked Mussel Salad) [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:28:00Z [Description] Make and share this Salpicon de Choros (Smoked Mussel Salad) recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "1", "1/2", "3"] [RecipeIngredientParts] ["mussels", "head romaine lettuce", "carrot", "tomatoes", "corn", "avocado", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1428.0 [FatContent] 60.0 [SaturatedFatContent] 11.6 [CholesterolContent] 742.0 [SodiumContent] 1496.0 [CarbohydrateContent] 156.5 [FiberContent] 42.2 [SugarContent] 33.2 [ProteinContent] 91.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Soak mesquite chips in water for a few hours; heat them in a large Dutch oven or heavy roaster. Meanwhile, scrub the mussels and place in a dish that fits inside the roaster. When the chips smoke, place the mussels on top, splash water around for steam, cover tightly and heat for 2-3 minutes. Remove from heat and leave covered for 1 hour. Discard unopened mussels. Shred lettuce; scrape carrot, cut in juliennes and blanch; peel, seed and dice tomatoes; peel and dice avocado; peel and slice eggs. Mix mussels and vegetables, toss with dressing and le t stand for a few minutes. Serve in bowls, garnished with egg slices.
[Name] Empanadas de Honoro (Beef Turnovers) [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:28:00Z [Description] Make and share this Empanadas de Honoro (Beef Turnovers) 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/31/98/picofHsdh.jpg" [RecipeCategory] Meat [Keywords] ["Spanish", "European", "Potluck", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", NA, NA, "4", "1", "1", "1", "1", "1 1/2", "1", "4", "2", "1", "1/2", "1/2", "1/2", "3", "20", "40"] [RecipeIngredientParts] ["lean beef", "lemon", "lime", "fresh oregano", "chili powder", "flour", "baking powder", "salt", "egg", "milk", "shortening", "onions", "olive oil", "paprika", "chili powder", "cumin", "oregano", "hard-boiled eggs", "black olives", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 690.4 [FatContent] 39.2 [SaturatedFatContent] 10.5 [CholesterolContent] 169.4 [SodiumContent] 348.3 [CarbohydrateContent] 61.5 [FiberContent] 4.0 [SugarContent] 4.5 [ProteinContent] 24.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Marinate beef in a glass bowl with the juice of lemon and lime, 2-3 sprigs of oregano and chili to taste for at least 4 hours, or overnight. Sift flour with baking powder and salt; beat eggs, warm the milk, melt the shortening and add. Mix to make a stiff dough, cut into 20 pieces and roll each into a small circle. (Alternately, use frozen pastry.] Chop (not grind] the meat. Chop the onions and fry in the oil; mix in spices, salt to taste, and beef. Saute until meat turns grey. Place a spoonful of mixture on each dough circle; add slices of egg, olive and raisins. Fold in two, brush edges with milk and seal. Bake in a 400 degree F oven until lightly browned.
[Name] What-to-Do-with-All-the Egg-Yolks Bread [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:28:00Z [Description] Make and share this What-to-Do-with-All-the Egg-Yolks Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1/4", "1/4", "3/4", "1/4", "1/2", "1", "1", "4", "3 1/2 - 4", "3/4", "1"] [RecipeIngredientParts] ["active dry yeast", "sugar", "water", "skim milk", "butter", "canola oil", "orange zest", "salt", "all-purpose flour", "sun-dried cranberries", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 531.9 [FatContent] 31.9 [SaturatedFatContent] 6.4 [CholesterolContent] 98.7 [SodiumContent] 360.8 [CarbohydrateContent] 53.3 [FiberContent] 3.6 [SugarContent] 7.3 [ProteinContent] 9.6 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] Butter a 10\" tube pan and set aside. In a large mixing bowl, combine the yeast, 1 tsp. of the sugar and the warm water. Set aside for 10 minutes. Combine the milk, butter, oil, zest, remainider of the sugar and salt. Stir into the yeast mixture. Add the egg yolks, stirring well. Add the flour, 1/2 cup at a time, stirring well after each addition to incorporate the flour thoroughly. Knead 5-10 minutes, until the dough is smooth, elastic and satiny. Knead in the cran berries and pecans. Put the dough back in the bowl, cover the bowl and let the dough rise at room temperature until it is doubled in bulk. Using a wooden spoon, beat down the risen dough for about a minute. Place the dough into the buttered tube pan and allow it to rise at room temperature until it is doubled in bulk. Preheat the oven to 375 . Bake the bread for 45-50 minutes or until it is dark golden brown and sounds hollow when tapped. Place on a rack to cool or serve warm. Once cooled, the bread is also excellent sliced and toasted. Recipe By : Diane Mott Davidson, Killer Pancakes
[Name] Cranberry Coconut Muffins [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-10-08T05:28:00Z [Description] Make and share this Cranberry Coconut Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Coconut", "Fruit", "Nuts", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "3/4", "1", "1", "1/4", "1/4", "1 1/4", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "sweetened flaked coconut", "baking powder", "baking soda", "cinnamon", "salt", "buttermilk", "eggs", "vanilla", "cranberries"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 147.5 [FatContent] 5.2 [SaturatedFatContent] 1.9 [CholesterolContent] 24.2 [SodiumContent] 198.9 [CarbohydrateContent] 22.5 [FiberContent] 0.8 [SugarContent] 11.1 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 18 muffins [RecipeInstructions] In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended. Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut. Bake in 400F oven for about 20 minutes or until golden and firm to the touch.
[Name] Holiday Season Cranberry Bread [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-10-08T05:28:00Z [Description] We always have a lot of people visiting during the holiday season and it's always nice to have a little something homemade on hand to offer. This bread is nice to give away as gifts during the holidays. Delicious plain, with butter or with cream cheese (<-- my personal favorite). Thank you mom for this recipe. :) [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Berries", "Fruit", "Potluck", "Christmas", "Thanksgiving", "Brunch", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1/2", "1/2", "3/4", "2", "1", "2", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "baking soda", "butter", "egg", "fresh cranberries", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 362.6 [FatContent] 13.4 [SaturatedFatContent] 3.0 [CholesterolContent] 34.1 [SodiumContent] 322.9 [CarbohydrateContent] 56.4 [FiberContent] 3.0 [SugarContent] 28.4 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] 1 loaf or 2 half loaves [RecipeInstructions] Sift flour, sugar, baking powder, salt and soda into large bowl and set aside. Add 2 tablespoons melted butter to 3/4 cup freshly squeezed orange juice. Add beaten egg to orange mixture and add to dry ingredients. Mix until dry ingredients are moistened. Stir in chopped nuts and cranberries. Turn into (greased and floured] 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 55 minutes to 1 hour. Let stand 24 hours before slicing. This recipe freezes very well - I usually wrap first in Saran Wrap, then wrap it in aluminum foil and then place in zip-lock bags - I generally take out of the freezer the night before serving, if possible. Delicious plain or with butter or cream cheese spread on it.
[Name] Pineapple Roll Using Splenda [AuthorId] 1771 [AuthorName] Joanne Wallace [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:39:00Z [Description] Make and share this Pineapple Roll Using Splenda recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "4", "1", "4", "1/4", "4", "1", "1", "4", "4"] [RecipeIngredientParts] ["reduced fat margarine", "self rising flour", "Splenda sugar substitute", "lemon juice", "water", "honey", "pineapple", "pie apple", "brown sugar", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.7 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 20.8 [SodiumContent] 426.7 [CarbohydrateContent] 34.4 [FiberContent] 1.3 [SugarContent] 8.8 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain pineapple, reserving juice. Rub margarine into flour(reserve 4 tsps flour] and stir in Splenda. Beat egg yolk with 2 tsps lemon juice and water and add to flour. Combine to form a firm dough. Knead lightly and refrigerate 30 mins. Sprinkle work surface with reserved flour & roll out to a large rectangle. Mix softened honey into pineapple & apple, spread over pastry and roll Swiss roll style. Spray baking dish with cooking spray and place roll in prepared dish. Sprinkle with brown sugar. Bake 400F 30 mins till cooked. Heat pineapple juice, made up to 1 1/4 cups with water, till boiling. Blend cornstarch with a little water and add to mixture. Cook, stirring till mixture boils, then simmer 1 min. Stir in remaining lemon juice and pour over warm roll. MMMMM
[Name] Grandma Hornsby's Popcorn Balls [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 1999-10-08T05:40:00Z [Description] Make and share this Grandma Hornsby's Popcorn Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "1/2", "2/3", "1", "3 1/2", "1 1/4"] [RecipeIngredientParts] ["granulated sugar", "brown sugar", "light corn syrup", "water", "butter", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 998.5 [FatContent] 22.6 [SaturatedFatContent] 5.1 [CholesterolContent] 8.7 [SodiumContent] 1379.3 [CarbohydrateContent] 205.7 [FiberContent] 3.6 [SugarContent] 160.8 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 3 1/2 quarts [RecipeInstructions] Put sugar, brown sugar, syrup, and water into a sauce pan--stirring until all sugar is dissolved. Add the butter--continue to cook but without stirring, until it reaches the temperature of 240F (Use a candy thermometer.]. Put the popped corn into a large mixing bowl and add the salt to it. Pour the candied mixture over the pop corn and mix well. Shape into small balls and then wrap in wax paper.
[Name] Chunky Fruit and Nut Relish [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:40:00Z [Description] Make and share this Chunky Fruit and Nut Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Nuts", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh cranberries", "frozen cranberries", "sugar", "pineapple tidbits", "pecans", "golden raisin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2867.0 [FatContent] 81.6 [SaturatedFatContent] 7.1 [CholesterolContent] 0.0 [SodiumContent] 28.1 [CarbohydrateContent] 559.6 [FiberContent] 57.4 [SugarContent] 456.5 [ProteinContent] 22.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, bring cranberries, sugr and orange juice to a boil, stirring occasionally. Reduce heat and simmer, uncovered for 8-10 minutes or until the berries burst. Remove from the heat; stir in peaches, pineapple, pecans and raisins. Cool. Cover and refrigerate at least 3 hours.
[Name] Cranberry Star Mold [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:40:00Z [Description] Make and share this Cranberry Star Mold recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["raspberry gelatin powder", "heavy cream", "canned cranberries", "cranberry sauce", "orange"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 183.2 [FatContent] 11.1 [SaturatedFatContent] 6.9 [CholesterolContent] 40.8 [SodiumContent] 61.8 [CarbohydrateContent] 20.7 [FiberContent] 2.3 [SugarContent] 16.4 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 8-10 [RecipeInstructions] Drain one 9-ounce can (1 cup] crushed pineapple, reserving syrup. Add boiling water to syrup to make 1 1/4 cups. Dissolve 1 package raspberry flavored gelatin in the hot liquid; chill till partially set. Fold in one cup drained orange sections (membrane removed], and the pineapple. Whip 1 cup heavy cream; fold in. Pour into 1 1/2 mold. Chill till set. Unmold; top with whipped cream.
[Name] No Cook Cranberry Relish [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:40:00Z [Description] Make and share this No Cook Cranberry Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "1/2"] [RecipeIngredientParts] ["fresh cranberries", "orange marmalade"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 402.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 59.2 [CarbohydrateContent] 104.3 [FiberContent] 7.9 [SugarContent] 75.3 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] Wash cranberries and discard any soft berries. In food processor, chop cranberries. Add jam and marmalade and pulse just to combine.
[Name] Paradise Jelly [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:40:00Z [Description] Make and share this Paradise Jelly recipe from Food.com. [Images] character(0) [RecipeCategory] Jellies [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["20", "12", "2", "2", NA] [RecipeIngredientParts] ["cooking apples", "pineapple", "other variety quince", "cranberries", "vanilla beans", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4558.7 [FatContent] 12.6 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 101.8 [CarbohydrateContent] 1203.9 [FiberContent] 186.0 [SugarContent] 846.8 [ProteinContent] 41.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] The apples and quince must be washed, the stem and blossom ends scooped out, and each one quartered. Remove any bruises to clean flesh. Pick over the cranberries, discarding any less than perfect. Place all in non aluminum pot and barely cover with water Boil until they are quite soft. Strain through jelly bag. Slice vanilla beans once lengthwise, and place in clean pot. Add strained liquid and boil gently for 12 minutes. Set beans aside. Measure juice, using 1 cup juice to 1 cup sugar, and cooking no more than 4 cups at a time. Place in clean pot. Boil until jelly sheets from spoon. Pour into 1/2 pint sterilized jars and seal. Process 5 minutes in boiling bath. NOTE: Cheat if you like, and add more water to the fruit after the first straining. Boil and strain that, combine with the first liquid and continue as directed. There's so much pectin in the fruit you can get away with it. Of course if you're going for the top prize at the fair, you might want to forego that this time. Use the vanilla beans in the water you boil for your next few pitchers of herbal iced tea. Recipe By : DDMmom
[Name] Iced Chai [AuthorId] 1813 [AuthorName] acedia [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:48:00Z [Description] Make and share this Iced Chai recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["7", "3", "4", "1", "1", "2", "1", "6"] [RecipeIngredientParts] ["water", "fresh ginger", "vanilla bean", "cinnamon stick", "bay leaves", "milk", "honey"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 546.6 [FatContent] 9.0 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 175.5 [CarbohydrateContent] 116.8 [FiberContent] 0.5 [SugarContent] 103.6 [ProteinContent] 8.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring water to a boil in a saucepan. Add tea, ginger, vanilla, cinnamon, and bay leaves. Simmer for 5 minutes, adding milk near the end of the simmering time. Stir in honey. Remove from heat, cover, and steep for 3 minutes. Strain through a sieve to remove spices. Chill. Serve over ice.
[Name] Layered Salad [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT24H [PrepTime] PT15M [TotalTime] PT24H15M [DatePublished] 1999-10-08T05:50:00Z [Description] Make and share this Layered Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "6 -8", NA] [RecipeIngredientParts] ["head of lettuce", "onion", "Hellmann's mayonnaise", "swiss cheese", "crisp bacon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 450.6 [FatContent] 32.5 [SaturatedFatContent] 9.4 [CholesterolContent] 53.3 [SodiumContent] 880.5 [CarbohydrateContent] 26.3 [FiberContent] 3.3 [SugarContent] 8.5 [ProteinContent] 15.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Layer the bowl with all ingredients in order--the mayonnaise should be the sealer for the layers. Seal in plastic wrap and refrigerate for 24 hours. Toss before serving.
[Name] Applesauce Cake in Jars [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T05:50:00Z [Description] Recipes for Cakes Baked In Jars Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will v [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "2 2/3", "4", "2", "2/3", "3 1/3", "1/2", "2", "1 1/2", "1", "2", "2/3"] [RecipeIngredientParts] ["shortening", "granulated sugar", "eggs", "applesauce", "water", "all-purpose flour", "baking powder", "baking soda", "salt", "cinnamon", "cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5491.4 [FatContent] 162.3 [SaturatedFatContent] 41.6 [CholesterolContent] 744.0 [SodiumContent] 6643.1 [CarbohydrateContent] 959.9 [FiberContent] 20.3 [SugarContent] 535.0 [ProteinContent] 69.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400] canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush] with shortening (DO NOT use Pam or Baker's Secret]; set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and f luffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!]; place a lid, then a ring on top and screw down tightly.
[Name] Apple Cake in a Jar With Lemon Sauce [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 1999-10-08T05:50:00Z [Description] Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "1 1/2", "2 2/3", "3", "4", "2/3", "1", "3", "2", "2/3", "1/2", "2/3", "2", "2", "1/2", "4 1/2", "1", "2", "1"] [RecipeIngredientParts] ["shortening", "salt", "sugar", "flour", "eggs", "water", "cinnamon", "apples", "baking soda", "raisins", "baking powder", "cornstarch", "butter", "sugar", "fresh lemon rind", "salt", "lemon juice", "boiling water"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 945.9 [FatContent] 33.0 [SaturatedFatContent] 8.9 [CholesterolContent] 115.0 [SodiumContent] 1069.0 [CarbohydrateContent] 156.2 [FiberContent] 4.8 [SugarContent] 105.1 [ProteinContent] 12.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix the ingredients together in the order given. Sterilize 7 to 9 wide mouth pint jars and lids. Grease them with shortening. Fill the jars half full and bake on the middle wire wire rack in the oven. Bake for 45 minutes at 325 degrees. As soon as the cake is done, remove the bottles from the oven one at a time. Wipe the rim of the bottle clean with cloth and put on the hot sterilized Lids. Screw down the bands and let cool. Important-- do not use small mouth jars. Do not add any other ingredients. As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve. Slice and serve with lemon sauce. In a pan, thoroughly stir together the corn starch, sugar, and salt. gradually stir in the boiling water, stirring constantly to keep it smooth. Continue stirring and cook over moderate heat until boiling. Boil gently for about 20 minutes. Remove from heat, add butter, lemon rind and juice. stir thoroughly. Serve hot over apple cake in a jar. This sauce is thicker and more tart than the usual lemon sauce.
[Name] Pumpkin Spice Cake in Jars [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-10-08T05:50:00Z [Description] Recipes for Cakes Baked In Jars Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/4", "1/2", "2", "2", "1", "4", "2", "1", "16"] [RecipeIngredientParts] ["seedless raisin", "walnuts", "all-purpose flour", "baking soda", "baking powder", "salt", "ground cloves", "cinnamon", "ginger", "eggs", "granulated sugar", "canned pumpkin"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 377.9 [FatContent] 19.8 [SaturatedFatContent] 2.8 [CholesterolContent] 46.5 [SodiumContent] 327.0 [CarbohydrateContent] 48.1 [FiberContent] 2.4 [SugarContent] 31.6 [ProteinContent] 4.9 [RecipeServings] 16.0 [RecipeYield] 8 jars [RecipeInstructions] Preheat oven to 325°F. Sterilize 8 (12 oz] Ball Quilted Crystal Canning Jars (14400-81400], lids and rings by boiling them for 10 minutes. Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool. Prepare the batter in the meantime. Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret]; set aside. Coarsely chop the raisins and walnuts; set aside. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss to lightly combine. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes]. Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended. Divide among the 8 canning jars (should be slightly less than 1/2 full. Wipe the sides of the jar off (inside/ outside] in case you slop or it'll burn. Place jars onto a cookie sheet or they'll tip over. Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean. Have your lids and rings ready. Take one jar at a time from the oven; place a lid and ring on and screw down tightly. Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool. You'll know when they've sealed, you'll hear a \"plinking sound\".
[Name] Gingerbread Men [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 1999-10-08T05:58:00Z [Description] Make and share this Gingerbread Men 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/32/13/O5sTddgzSBmglfCL7vWc_IMG_20141208_095257874.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/13/picthjOkz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/13/YLIUG3MS6KG2avPo07ng-Gingerdead-men.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/13/picPCLk51.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "2 1/2", "1/2", "1", "1/2", "1", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["creamed shortening", "granulated sugar", "dark molasses", "egg", "all-purpose flour", "salt", "baking powder", "baking soda", "ginger", "ground cloves", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 84.2 [FatContent] 3.1 [SaturatedFatContent] 1.2 [CholesterolContent] 6.1 [SodiumContent] 63.7 [CarbohydrateContent] 13.1 [FiberContent] 0.3 [SugarContent] 5.4 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 36-48 cookies [RecipeInstructions] Mix together the shortening, sugar, and molasses. Next, add egg and beat completely. Combine all dry ingredients and add to the creamed ingredients--using 1/2 cup increments. Beat well after each addition. Refrigerate the dough until cold. Roll out until the dough is about 1/4 inch thick. Use cookie cutters to form the figures. Place in a 350° oven and bake for 10 - 12 minutes.
[Name] Wine and Cheese Bread Pudding [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T06:01:00Z [Description] This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "1", "1/2", "1", "1", "1 1/2", "1", "1/4", NA] [RecipeIngredientParts] ["madeira wine", "raisins", "monterey jack cheese", "sugar", "water", "cinnamon", "unsalted butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.9 [FatContent] 11.5 [SaturatedFatContent] 6.7 [CholesterolContent] 27.8 [SodiumContent] 491.0 [CarbohydrateContent] 78.5 [FiberContent] 2.4 [SugarContent] 32.7 [ProteinContent] 13.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place bread slices on baking sheet and toast under broiler until light brown. Tear into bite-size pieces; spread in even layer in 12 x 8 x 2-inch baking dish. Drizzle wine over bread so all is moistened. Sprinkle raisins evenly over bread, then sprinkle evenly with Monterey Jack cheese; set aside. In 2-quart heavy saucepan, cook sugar over medium heat without stirring until sugar begins to melt at edge. Start stirring with wooden spoon and stir until sugar melts completely and turns straw-colored. Reduce heat; stir constantly until sugar is color of dark honey. Remove from heat; add water very gradually, stirring constantly. Mixture will boil up . If lumps of hard caramel develop, return pan to heat; boil until mixture is smooth. Remove from heat; stir in cinnamon and butter. Pour evenly over bread. Cover with foil; bake at 350 F 30 minutes. Remove foil; cool 10 minutes. Serve warm with whipped cream. Sodium 270 mg.
[Name] Golden Gate Quesadilla [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T06:02:00Z [Description] Make and share this Golden Gate Quesadilla recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["16", "2", "1/3", "1", "1", "1", "1/3", "1", "1/4"] [RecipeIngredientParts] ["flour tortillas", "butter", "margarine", "orange marmalade", "monterey jack cheese", "part-skim mozzarella cheese", "mild cheddar cheese", "golden delicious apple", "golden raisin", "vanilla", "lemon yogurt", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.0 [FatContent] 4.1 [SaturatedFatContent] 2.2 [CholesterolContent] 8.8 [SodiumContent] 145.3 [CarbohydrateContent] 12.8 [FiberContent] 0.7 [SugarContent] 4.6 [ProteinContent] 3.1 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] Spread one side of each tortilla with butter. Turn over onto wax paper; spread other side with marmalade. Combine Monterey Jack and Cheddar cheeses; sprinkle evenly over tortillas. Top with apple and raisins. Fold tortillas in half; place on ungreased baking sheets. Bake at 350 F 12 minutes or until cheese is melted and tortillas are golden brown. Combine yogurt and cinnamon. Cut each tortilla in half; serve with yogurt mixture for dipping.
[Name] Savory Crab Cheesecake [AuthorId] 101823 [AuthorName] Ms B. [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 1999-10-08T06:05:00Z [Description] I adopted this recipe in after a previous member left the site. I haven't had a chance to prepare it, but this is what the previous owner had to say: "Hmmmm, this is a recipe I adopted -- I looked it over and made some major corrections (it called for a cup of dijon mustard - Oh my!) but I still have yet to make it myself. I will update as soon as I have the chance to get to it...Caveat Emptor!" [Images] character(0) [RecipeCategory] Crab [Keywords] ["Savory", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1/2", "2", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["onion", "garlic clove", "butter", "light ricotta cheese", "half-and-half", "Dijon mustard", "country-style dijon mustard", "all-purpose flour", "eggs", "frozen crabmeat", "fresh dill weed"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 126.5 [FatContent] 7.2 [SaturatedFatContent] 4.1 [CholesterolContent] 71.2 [SodiumContent] 167.0 [CarbohydrateContent] 5.3 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 10.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In small skillet, cook onion and garlic in butter about 5 minutes or until tender; cool. With electric mixer, blend Ricotta cheese, half-and-half, mustard and flour until smooth. Add eggs, one at a time, blending until smooth. Stir in crab meat, green onions, 1/2 cup Parmesan cheese, andcooled onion mixture. Pour batter into lightly greased 9-inch springform pan; sprinkle with remaining 1/4 cup cheese. Bake at 350º F 40 minutes or until center is set. Cool on wire rack to room temperature; chill. Let stand at room temperature 30 minutes before serving. Serve as a spread on crackers.
[Name] Focaccia with Tomato & Cheese [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T06:05:00Z [Description] This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/2", "3", "2", "1", "3", "1/2", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "water", "egg", "sugar", "salt", "all-purpose flour", "herbs", "tomato paste", "prosciutto", "mozzarella cheese", "green onion", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1930.8 [FatContent] 43.8 [SaturatedFatContent] 12.9 [CholesterolContent] 231.5 [SodiumContent] 2251.0 [CarbohydrateContent] 315.7 [FiberContent] 16.4 [SugarContent] 18.1 [ProteinContent] 64.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] DOUGH SETTING Special instructions: If dough is too sticky because of oil; add up to 1/2 cup flour by Tablespoons until you reach the correct consistency. After the dough has completed the first rising,remove from b/m and punch down. Cover on lightly floured board and allow to rest 5-10 minutes. Spray a 9x13x2 pan with Pam, or brush with olive oil. Briefly knead dough and spread i nto pan, using hands to achieve a \"bumpy texture\". Form a low ridge around the edge of the dough. Push dough into corners. The bumps and ridge will allow the topping to stay in place. Brush surface with olive oil. You can cover and allow to rise, and bake at this stage, or continue on for Tomato & Cheese topping. TOPPING: Combine tomato paste and spaghetti sauce. Spread on dough. Combine remaining ingredients. Spread evenly over sauce. Press gently into dough. Cover & allow to rise until doubled. Preheat oven to 375. Bake 25 minutes. Slide out of pan onto cutting board. Cut into small pieces for appetizers or large wedges for dinner. This bread rose almost to the top of the 2\" pan. It could be sliced in half for sandwich bread.
[Name] Crispy Olive & Herb Focaccia [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T06:05:00Z [Description] Make and share this Crispy Olive & Herb Focaccia recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["European", "Brunch", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "4", "3 1/2", "1", "2", "1", NA, "2"] [RecipeIngredientParts] ["dried yeast", "water", "olive oil", "fresh rosemary", "fresh sage leaves", "garlic", "unbleached all-purpose flour", "cornflour", "salt", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 168.7 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 79.6 [CarbohydrateContent] 29.2 [FiberContent] 2.1 [SugarContent] 0.1 [ProteinContent] 3.8 [RecipeServings] 10.0 [RecipeYield] 1 Focaccia [RecipeInstructions] ["Stir the yeast into a large mixing bowl with the water & let proof for 10 minutes.", "Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth.", "Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled.", "Turn the dough onto an oiled 10 1/2\" X 15 1/2\" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again.", "Cover with a towel & leave until it has half risen, about 30 minutes.", "30 minutes before baking, preheat oven to 400F.", "Just before baking, dimple the top of the dough with your fingerti ps & sprinkle with some extra salt & 2 tsp of oil.", "Bake for 25 to 30 minutes until golden.", "Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.", "VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts." ]
[Name] Focaccia with Rosemary & Olives [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 1999-10-08T06:05:00Z [Description] This is a simple and basic Focaccia recipe. Focaccia is an Italian flat bread which is used as a side to many meals, as a base for pizza or as sandwich bread. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/19/piccvnbiW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/19/picnKyko9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/19/picUw1nN0.jpg"] [RecipeCategory] Breads [Keywords] ["European", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "3/4", "6", "4", "2", NA] [RecipeIngredientParts] ["olive oil", "fresh rosemary", "dried rosemary", "parmesan cheese", "kalamata olives", "sun-dried tomatoes packed in oil", "garlic", "fresh rosemary"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 187.1 [FatContent] 16.6 [SaturatedFatContent] 4.8 [CholesterolContent] 16.5 [SodiumContent] 352.8 [CarbohydrateContent] 2.5 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450F. Place dough in a bowl. Add 1 Tbsp olive oil and minced rosemary. Season with salt & freshly ground black pepper, to taste. Knead dough until all ingredients are combined. Roll dough out on to a lightly floured baking sheet and press dough into 12x9\" rectangle. Rub 1 Tbsp olive oil over the dough. Press fingers firmly into the dough in various places to relieve bubbling on the surface of the bread (Large bubbles may ruin Focaccia]. Sprinkle 1/2 C Parmesan over; press gently into dough. Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle with remaining Parmesan over bread. Drizzle remaining 1 Tbsp olive oil over. Top with rosemary sprigs. Continue baking until cheese melts and bread is cooked through, about 5 minutes. Cut into squares or wedges and serve.
[Name] Focaccia [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 1999-10-08T06:05:00Z [Description] Make and share this Focaccia 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/32/20/pic2c3zwP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/20/pic2c3zwP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/20/pic2c3zwP.jpg"] [RecipeCategory] Breads [Keywords] ["European", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1/4", "2 1/2", NA, NA, NA] [RecipeIngredientParts] ["water", "salt", "olive oil", "sugar", "unbleached flour", "sea salt", "green olives", "onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 380.6 [FatContent] 11.0 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 585.8 [CarbohydrateContent] 60.6 [FiberContent] 2.6 [SugarContent] 0.5 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dissolve yeast in warm water with olive oil, 1 teaspoons salt, and sugar. Stir in the flour a little at a time; when you can no longer stir, turn the dough onto a floured board and knead till the dough is smooth and elastic. Place dough in an oiled bowl and let rise till it has doubled in size, about 30-40 minutes. Shape the dough into an oval 1/2 inch thick with a rolling pin. Make decorative cuts on the top of the loaf with a sharp knife. Place the loaf on an oiled baking sheet, brush with olive oil, and sprinkle with coarse salt(also sprinkle with optional chopped olives or chopped onions, if desired].Let rise 20 minutes. Preheat oven to 450F degrees. Bake loaf for 20-30 minutes, until bread is nicely browned. Serve hot from the oven.
[Name] Focaccia With Fresh Herbs [AuthorId] 35526 [AuthorName] riffraff [CookTime] PT25M [PrepTime] PT1H30M [TotalTime] PT1H55M [DatePublished] 1999-10-08T06:05:00Z [Description] This is one of my adopted recipes. It's actually very good and makes a nicely textured focaccia - you can vary the toppings - it's a great bread you can be creative with....I highly recommend using a heavy cast iron skillet that has been lightly oiled. It makes an excellent crust! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/21/picUnLbFj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/21/pic8xIUc5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/21/pic7PZbrD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/21/picig5Yru.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/21/piciy2q2S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/21/picAnJUTk.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "3/4", "2 3/4", "1/2", "4", "2", "1/2"] [RecipeIngredientParts] ["active dry yeast", "sugar", "water", "flour", "table salt", "extra virgin olive oil", "fresh herbs", "kosher salt", "coarse salt"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 217.9 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 292.5 [CarbohydrateContent] 33.1 [FiberContent] 1.2 [SugarContent] 0.4 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sprinkle yeast and sugar into 1/2 cup of the water - do not stir. Let stand 10 minutes or until the surface becomes bubbly. In large bowl, combine flour and table salt. Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil. Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water - dough will be soft and slightly sticky. Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary. If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6. When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth. Let rise in a warm place- about 80-85 degrees - until doubled in bulk, for 1 hour. Turn onto lightly floured surface. Knead gently several times. Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet]. Press indentations into the surface of the dough with fingers to make \"dimples.\" Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425°F. In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant. Pour over dough. Rub gently into surface. Sprinkle with kosher salt. Bake 15 minutes, reduce heat to 400°F. Bake 5 minutes more, or until golden brown. Let cool and cut into wedges.
[Name] Spicy Cheese & Mushroom Quesadillas [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-10-08T06:06:00Z [Description] This is an adopted recipe I have not yet tried. Having made a good number of quesadillas in my day, though, I've probably made this combination or something close to it before and would be willing to bet that it will work just fine. Please review if you try it! Any suggestions will be appreciated. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "Spicy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "1 1/2", "2", "1/4", "1/4", "1/4", "8", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "yellow onion", "mushrooms", "garlic cloves", "dried thyme", "salt", "fresh ground black pepper", "flour tortillas", "thick & chunky salsa", "avocados", "sour cream", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 526.7 [FatContent] 33.2 [SaturatedFatContent] 19.2 [CholesterolContent] 92.2 [SodiumContent] 1337.0 [CarbohydrateContent] 37.4 [FiberContent] 2.5 [SugarContent] 5.5 [ProteinContent] 20.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt 1 tablespoons butter in a large skillet over medium heat. Add onion; cook 3 minutes. Add mushrooms, garlic, thyme, salt and pepper; cook 5 to 7 minutes or until liquid evaporates. Melt remaining 2 tablespoons butter; brush half of butter over one side of 4 tortillas. Arrange tortillas, buttered side down, on large baking sheet; top with 3/4 cup cheese. Arrange mushroom mixture over cheese; top with 3/4 cup cheese. Place remaining 4 tortillas over cheese; press lightly. Brush remaining butter over tops of tortillas. Bake at 450 F for 5 to 6 minutes or until top tortillas are golden brown. Turn quesadillas over; continue to bake 4 minutes. Sprinkle quesadillas with remaining 1/2 cup cheese; continue to bake 1 minute or until quesadillas are golden brown and cheese is melted. Cut into wedges; serve with toppings as desired.
[Name] Salmon Croquettes [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T06:13:00Z [Description] Make and share this Salmon Croquettes recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "3", "1", "1/4", "1/4"] [RecipeIngredientParts] ["red salmon", "onion", "egg", "cornstarch", "margarine", "milk", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 71.9 [FatContent] 3.3 [SaturatedFatContent] 1.0 [CholesterolContent] 14.7 [SodiumContent] 79.7 [CarbohydrateContent] 8.7 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 15 croquettes [RecipeInstructions] Remove all bones and skin from salmon and mix with cracker crumbs, onion and egg. Shape into croquettes and skillet fry. Serve with white sauce. White Sauce: Combine cornstarch, margarine, milk and stir until smooth. Add salt and pepper and bring to boil over medium heat, stirring constantly. Boil for 1 minute and pour over salmon croquettes.
[Name] Shrimp Newburg II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T06:13:00Z [Description] Make and share this Shrimp Newburg II recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "2", "1", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["milk", "shrimp", "peas", "sherry wine", "sharp cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 129.9 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 19.2 [SodiumContent] 105.2 [CarbohydrateContent] 10.6 [FiberContent] 3.1 [SugarContent] 3.5 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bake patty shells according to package directions. Combine soup and milk; heat. Add shrimp and peas and continue to heat, stirring, until just simmering. Cook slowly about 5 minutes. Stir in the sherry and half the cheese. Sprinkle remaining cheese in baked patty shells. To serve, spoon sauce into patty shells.
[Name] Apples 'N Cheese Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-08T00:00:00Z [Description] Make and share this Apples 'N Cheese Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "8", "3/4", "1/4"] [RecipeIngredientParts] ["apples for pie", "butter", "sugar", "Velveeta cheese", "flour", "milk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 2646.8 [FatContent] 144.5 [SaturatedFatContent] 92.1 [CholesterolContent] 431.8 [SodiumContent] 4043.3 [CarbohydrateContent] 296.4 [FiberContent] 2.5 [SugarContent] 218.3 [ProteinContent] 49.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place apples in a greased casserole dish. Cream butter, sugar and flour. Add grated or cut up cheese to creamed mixture. Mix well and spread over apples. Pour milk on top. Bake at 350 degrees for 30 minutes.
[Name] Dirt Cake [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-10-09T08:43:00Z [Description] Make and share this Dirt Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kosher", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2/3", "1", "1"] [RecipeIngredientParts] ["chocolate flavor instant pudding and pie filling mix", "frozen non-dairy topping"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 235.4 [FatContent] 4.4 [SaturatedFatContent] 1.4 [CholesterolContent] 0.6 [SodiumContent] 382.7 [CarbohydrateContent] 47.2 [FiberContent] 1.7 [SugarContent] 25.6 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine cookie crumbs and NesQuik in medium bowl; reserve 1/4 cup. Layer half of remaining crumb mixture, half of pudding and half of whipped topping in a large bowl or 8 small bowls. Repeat layers. Sprinkle with reserved crumb mixture; top with gummy worms.
[Name] Lazy Cabbage Roll Casserole [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-09T08:44:00Z [Description] Make and share this Lazy Cabbage Roll Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "2", "1", "1/4"] [RecipeIngredientParts] ["long-grain rice", "ground beef", "black beans", "onion", "head of cabbage", "tomato sauce", "water", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 277.4 [FatContent] 10.7 [SaturatedFatContent] 3.7 [CholesterolContent] 38.6 [SodiumContent] 833.5 [CarbohydrateContent] 31.3 [FiberContent] 4.8 [SugarContent] 8.2 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] 8 generous [RecipeInstructions] Place rice in small saucepan; cover with water and bring to boil. Simmer 5 minutes; drain. Heat oil in Dutch oven or large skillet over medium-high heat; add beef (or beans] and onion and cook until beef is no longer pink and onions are softened. Drain off excess fat. Stir in rice, cabbage, tomato sauce, salsa if using, water, salt and pepper. Pour into a casserole dish; cover and bake in preheated 375 F oven about 1 hour. Stir and add 1/2 cup more water if necessary. Cook 1 hour longer or until cabbage is very tender. Makes 8 generous servings.
[Name] Country Fried Steak [AuthorId] 1814 [AuthorName] Karl E. Moser [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-09T08:47:00Z [Description] Make and share this Country Fried Steak recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/28/picf2W5Sj.jpg" [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/2", NA, NA, "2", "2", "2", "4"] [RecipeIngredientParts] ["flour", "salt", "fresh pepper", "bacon grease", "Wondra Flour", "half-and-half", "sweet creamy butter"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 681.3 [FatContent] 49.7 [SaturatedFatContent] 24.7 [CholesterolContent] 199.1 [SodiumContent] 225.8 [CarbohydrateContent] 17.1 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 39.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim visible fat from meat and cut into 4 equal serving pieces. Mix flour, salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it, coating well on both sides. Heat grease or oil until hot but not smoking in a heavy, wide skillet with a lid. Brown the meat pieces on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 to 20 minutes, until done. Remove cover and let steak crisp for about 5 minutes. Take steak from the pan and drain. Leave about 2 Tbsp of drippings and all the browned flecks of crust in the pan. Turn the heat a bit lower, sprinkle Wondra flour int o the drippings and stir to keep from lumping while it browns. Slowly add half and half, stirring. Let it cook until thick, about 3 to 5 minutes. Taste and add seasoning, if needed. Return the steaks to the gravy and cook an additional 5 mins or so. Serve on plate, Mashed potatoes, maybe some green beans with country ham.
[Name] Stromboli [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-09T08:47:00Z [Description] Make and share this Stromboli recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["5", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["ham", "provolone cheese", "mozzarella cheese", "muenster cheese", "milk"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 462.1 [FatContent] 35.9 [SaturatedFatContent] 17.4 [CholesterolContent] 113.2 [SodiumContent] 1649.7 [CarbohydrateContent] 2.1 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 31.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Divide each loaf of bread into 4 pieces. Roll out to about 1/8-inch thick. Alternate layers of meat and cheese. Add peppers if desired. Wrap bread dough around meat and cheese. Tuck ends under well (to prevent leaking of juices]. Place on greased cookie sheets. Brush stromboli with lightly beaten egg white. Place in 350 degrees oven for 20 minutes or until golden brown.
[Name] Homemade Stromboli [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-09T08:47:00Z [Description] Make and share this Homemade Stromboli 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/32/30/ttHFbde7TyJkqpS8rh8A_image.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "5 -6", "1", "1", "16", "16", "1/2", "1/2"] [RecipeIngredientParts] ["dry yeast", "sugar", "water", "salt", "flour", "water", "tomato sauce", "mozzarella cheese", "ham"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 440.8 [FatContent] 18.4 [SaturatedFatContent] 8.2 [CholesterolContent] 59.4 [SodiumContent] 1621.3 [CarbohydrateContent] 44.1 [FiberContent] 2.2 [SugarContent] 3.2 [ProteinContent] 23.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Dissolve yeast in warm water. Add salt, sugar and 1/2 of the flour, mix well. Add rest of flour, turn onto floured boa rd and knead until smooth. Place in buttered bowl. Cover and let rise 1 1/2 to 2 hours in warm place. Punch down, divide into 12 pieces for stromboli or shape into 2 loaves for bread. Bake bread 30 minutes at 400 degrees. Roll out each dough into a circle; place in center of each dough a few slices of ham, pepperoni, grated cheese and a little sauce. Fold in half and pinch edges well to seal. Brush with egg white mix. Place on greased sheet pan. Bake for 15 to 20 minutes at 400 degrees until lightly brown. May be reheated. Serve with extra tomato sauce to dip in.
[Name] My Sin (Dessert) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-09T08:58:00Z [Description] Make and share this My Sin (Dessert) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/2", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "walnuts", "pecans", "butter", "cream cheese", "sugar", "brown sugar", "instant vanilla pudding"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 14945.6 [FatContent] 1204.8 [SaturatedFatContent] 714.2 [CholesterolContent] 3554.0 [SodiumContent] 9855.6 [CarbohydrateContent] 921.8 [FiberContent] 12.9 [SugarContent] 634.8 [ProteinContent] 185.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix flour and nuts with brown sugar and butter. Mix still smooth spread mixture in baking dish and bake at 350 for 20 minutes..let cool for 2 hours. Blend cream cheese with 1 cup whipped topping and sugar. Spread mixture on top of crust and chill 1 hour. Make pudding according to pie directions on box spread on top of cream cheese. Spread remainder of whipped topping on top and chill 5 hours..can be made the day before. Very rich and just as good..indulge.
[Name] Yakisoba [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-10-09T08:57:00Z [Description] Make and share this Yakisoba 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/32/33/picRv9EDj.jpg" [RecipeCategory] Meat [Keywords] ["Japanese", "Asian", "< 30 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4 - 1", "2", "4", NA, NA, "2"] [RecipeIngredientParts] "soy sauce" [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 653.1 [FatContent] 34.7 [SaturatedFatContent] 12.3 [CholesterolContent] 57.8 [SodiumContent] 852.2 [CarbohydrateContent] 61.0 [FiberContent] 5.7 [SugarContent] 0.0 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut semi-frozen steak into thin bite size pieces and stir-fry over medium heat until thoroughly browned, heat 2 quarts water to rapid boil while stir-frying meat.", "Add 1 to 2 seasoning packets of seasoning mix from noodles to steak.", "Add Ramen noodles to water and boil 3 minutes.", "While cooking noodles, add vegetables and soy sauce to taste to steak and heat thoroughly.", "When noodles are done, drain and add to steak and vegetable mixture.", "Salt and pepper to taste.", "Note: Chicken, pork or shrimp can be substituted for steak." ]
[Name] Sylvia's Smothered Chicken [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-09T09:01:00Z [Description] Make and share this Sylvia's Smothered Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1/2", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["salt", "salt", "black pepper", "black pepper", "all-purpose flour", "all-purpose flour", "onions", "green bell peppers", "celery", "water", "frying chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 761.0 [FatContent] 48.7 [SaturatedFatContent] 11.8 [CholesterolContent] 172.5 [SodiumContent] 484.1 [CarbohydrateContent] 31.2 [FiberContent] 2.5 [SugarContent] 2.6 [ProteinContent] 47.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Trim the excess fat from the chicken pieces and sprinkle them with 1 teaspoon each of the salt and pepper.", "Season 2 cups of the flour with the remaining 1 tablespoon each of salt and pepper.", "Dredge the chicken pieces in the flour until coated on all sides.", "Shake off any excess flour.", "Heat the vegetable oil in a heavy deep skillet (cast-iron is perfect] over medium heat until the edge of a chicken piece dipped into the oil gives off a lively sizzle. Add as many chicken pieces to the skillet 4 as will fit without touching.", "Fry until the pieces are browned on all sides, about 6 min utes.", "Adjust the heat as necessary during frying to keep a lively sizzle without over-browning.", "Remove the fried chicken to drain and repeat with the remaining pieces.", "Pour off all but 4 tablespoons of drippings from the skillet. Reduce the heat to medium and add the onions, peppers, and celery to the skillet. Cook, stirring occasionally, until brown and tender, about 10 minutes.", "Move the vegetables to one side of the skillet and sprinkle the 2 tablespoons of flour over the other side of the skillet. Cook the flour until golden brown, stirring constantly.", "Be careful not to let the flour burn.", "Slowly pour in the water and stir until the gravy is smooth.", "Divide the chicken between two heavy skillets with lids or place them all in a large heavy Dutch oven.", "Top with the gravy and vegetables and cover the skillets or Dutch oven tightly.", "Simmer over low heat until the vegetables are tender and the chicken is cooked through, about 15 minutes.", "Check the seasoning and add salt and pepper as necessary .", "Serve the chicken, spooning some of the gravy and vegetables over each piece. Pass extra gravy." ]
[Name] Fettuccine Alfredo [AuthorId] 1816 [AuthorName] Naomi Schoenfeld1 [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-10-09T09:06:00Z [Description] This marvelous recipe is one I got off this newsgroup some months back, but am reposting for the Alfredo request since I have no idea if the original poster is still around to see the new request. Since it isn't mine, I've also included the original poster's notes and attribution. Yummy stuff! Introduction: This is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo's in Rome, Italy. The secret to his sauce is in the Parmigiano-Reggiano cheese (don't even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy. This recipe serves 2. Recipe by Ricardo Batista Fettuccine Alfredo [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/35/picUGweEX.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "2", "1/2", "3/4", "1", "1"] [RecipeIngredientParts] ["butter", "heavy whipping cream", "nutmeg", "black pepper", "parmigiano-reggiano cheese", "salt", "fettuccine pasta"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 1344.1 [FatContent] 74.8 [SaturatedFatContent] 44.3 [CholesterolContent] 396.3 [SodiumContent] 813.5 [CarbohydrateContent] 129.1 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 39.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Grate the cheese, black pepper and nutmeg if you need to.", "Put 4 quarts of water to boil.", "Cooking: Set small frying pan in mid-high heat. Add the butter and the cream to the frying pan and mix well.", "Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking.", "Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce." ]
[Name] Bruschetta with Red Peppers and Goat's Cheese [AuthorId] 1616 [AuthorName] Melody [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-09T09:06:00Z [Description] Make and share this Bruschetta with Red Peppers and Goat's Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "4", NA, NA, "4 -6", "2", NA, "3 1/2"] [RecipeIngredientParts] ["red sweet peppers", "yellow sweet pepper", "extra virgin olive oil", "fresh basil leaf", "garlic", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 415.2 [FatContent] 23.1 [SaturatedFatContent] 7.4 [CholesterolContent] 19.6 [SodiumContent] 520.2 [CarbohydrateContent] 40.9 [FiberContent] 3.6 [SugarContent] 3.3 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375F. Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken. Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens. Peel the peppers, cut open and remove the stem and seeds. Tear pepper flesh into strips. Dress with olive oil, salt and black pepper, and basil. Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil. Lay the peppers on top and crumble the goat's cheese over them. Dribble over a little more olive oil and serve
[Name] Quick Pear Butter [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-10-09T09:06:00Z [Description] Make and share this Quick Pear Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["14", "10", "2", "1"] [RecipeIngredientParts] ["pears", "sugar"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 9440.5 [FatContent] 3.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 234.5 [CarbohydrateContent] 2446.9 [FiberContent] 78.9 [SugarContent] 2224.6 [ProteinContent] 16.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place all ingredients in a stockpot. Cook together for approximately 30 minutes, stirring frequently to prevent scorching. If pears haven't collapsed from cooking, mash them. Serve when cool.
[Name] Pear Butter [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-09T09:06:00Z [Description] Make and share this Pear Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2"] [RecipeIngredientParts] ["pear, pulp of", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4276.4 [FatContent] 1.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 13.2 [CarbohydrateContent] 1111.1 [FiberContent] 40.9 [SugarContent] 1035.7 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Wash pears and remove core and peeling. Cut into quarters and add a little water. Cook until tender. To pulp add sugar and mix well. Bake at 350 degrees for 3 hours. Stir occasionally. Pour into jars and seal. PEAR BUTTER pears water cinnamon Wash pears, do not peel; slice. Add small amount of water to start cooking. Cook until very soft. Press through sieve. To each cup of pulp, add 1/2 cup sugar; add 1/2 tea- spoon of cinnamon to each 3 cups of pulp. Cook until thick, stirring frequently to prevent scorching. Pour into sterilized jars and seal while hot. I cook mine in the crock-pot until desired thickness.
[Name] Shepherd's Pie IIi [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-10-10T03:54:00Z [Description] Make and share this Shepherd's Pie IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/8", "3", "3", "3", "1", "2"] [RecipeIngredientParts] ["mashed potatoes", "salt", "pepper", "garlic juice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.4 [FatContent] 1.9 [SaturatedFatContent] 0.8 [CholesterolContent] 43.2 [SodiumContent] 748.4 [CarbohydrateContent] 16.7 [FiberContent] 1.3 [SugarContent] 1.2 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Grease baking dish and line the bottom with mashed potatoes. Season meat with spices and afterwards, add gravy. Add remaining mashed potatoes and spread evenly over it. In a cup, mix the egg yolk with the water and \"paint\" the top with it. Bake in oven for 20 - 25 minutes.
[Name] Indian Salad Dressing [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-10-10T03:57:00Z [Description] Make and share this Indian Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Asian", "Indian", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1/4", "1", "1", "1", "2", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["salt", "powdered sugar", "paprika", "cayenne pepper", "white pepper", "lemon juice", "vinegar", "olive oil", "green pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1445.1 [FatContent] 155.0 [SaturatedFatContent] 23.8 [CholesterolContent] 503.5 [SodiumContent] 2400.8 [CarbohydrateContent] 10.1 [FiberContent] 1.5 [SugarContent] 3.4 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 3/4 cup [RecipeInstructions] Force the yolks through a strainer. In a canning jar, add the crushed yolks, salt, sugar, paprika, cayenne, white pepper, lemon juice, and olive oil. Shake until mixed well. Add remaining ingredients and shake again. Refrigerate until chilled.
[Name] Apple Slices [AuthorId] 1817 [AuthorName] Lee PJ Newland [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 1999-10-10T03:59:00Z [Description] My mother got this from a friend many years ago. Should be similar to what you're looking for. It's delicious. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "2/3", "1", "8 -10", "2", "1", "1", "1/2", "1", "1/4"] [RecipeIngredientParts] ["flour", "margarine", "salt", "milk", "tart apples", "sugar", "cinnamon", "salt", "powdered sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 285.4 [FatContent] 11.0 [SaturatedFatContent] 2.4 [CholesterolContent] 10.5 [SodiumContent] 343.9 [CarbohydrateContent] 45.6 [FiberContent] 2.6 [SugarContent] 26.4 [ProteinContent] 3.0 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Crust: Mix flour and salt. Cut margarine inches. Whisk egg yolk and milk together; mix into flour. Roll out 1/2 of dough large enough to fit into a jelly roll pan. Filling: Sprinkle corn flakes over bottom crust. Spread apple slices evenly over crust. Mix sugar, cinnamon and salt; sprinkle over apples. Roll out remaining dough and cover fruit. Brush top with beaten egg white. Bake at 350°F for about 1 hour, until crust is golden brown. Glaze: Mix glaze ingredients together well. Brush on top crust while still hot.
[Name] BBQ Pork Sausage Balls With Sauce and Dip [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-10-10T04:03:00Z [Description] Make and share this BBQ Pork Sausage Balls With Sauce and Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/3", "1/2", "1/2", "1", "2", "1", "1", "1/3 - 1/2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["pork sausage", "egg", "sage", "ketchup", "vinegar", "brown sugar", "soy sauce", "sour cream", "horseradish", "Worcestershire sauce", "celery seed", "salt", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2574.2 [FatContent] 187.0 [SaturatedFatContent] 73.7 [CholesterolContent] 647.9 [SodiumContent] 7351.8 [CarbohydrateContent] 132.2 [FiberContent] 5.2 [SugarContent] 74.5 [ProteinContent] 93.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix sausage ball ingredients well. Roll into balls about 1-inch in diameter. Brown on all sides. Pour off grease. Mix sauce ingredients; ketchup, vinegar, brown sugar and soy sauce well. Pour mixture over sausage balls. Turn to cover well. Simmer for about 30 minutes. Mix all Tangy Sour Cream Dip ingredients well. Spear toothpick into hot sausage ball, then dip into tangy sour cream dip.
[Name] Busy Day Cabbage Rolls [AuthorId] 1818 [AuthorName] Bob Ross1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T04:06:00Z [Description] Make and share this Busy Day Cabbage Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", NA, NA, "1/2", "3", "1", "1"] [RecipeIngredientParts] ["onion", "beef", "parsley", "rice", "cabbage", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5764.3 [FatContent] 513.7 [SaturatedFatContent] 205.2 [CholesterolContent] 674.2 [SodiumContent] 1612.9 [CarbohydrateContent] 211.1 [FiberContent] 41.7 [SugarContent] 74.6 [ProteinContent] 86.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook onion, seasonings and meat until browned. Meanwhile, prepare rice.Combine with meat mixture. Spread in oiled 9X13 pan. Top with chopped cabbage. Combine tomato soup and water and pour over mixture in pan. Cover with foil and bake at 350F for 1 1/2 hours.
[Name] Best Bruschetta [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-10-10T04:12:00Z [Description] Make and share this Best Bruschetta recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "10", "3/4", "1 1/2", "1/2", "1/2", "3", "1", NA] [RecipeIngredientParts] ["fresh garlic cloves", "olive oil", "parmesan cheese", "butter", "parsley", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.4 [FatContent] 35.7 [SaturatedFatContent] 13.8 [CholesterolContent] 62.5 [SodiumContent] 391.8 [CarbohydrateContent] 25.8 [FiberContent] 1.4 [SugarContent] 0.2 [ProteinContent] 6.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cut bread diagonally in 1-inch slices, without cutting through bottom crust. In food processor chop garlic finely; add oil and blend until paste. Spread paste on bread. Place in 350 degrees oven, directly on rack, with a pan under to catch drippings. Bake 10 minutes. Meanwhile, heat cream in a heavy saucepan. Do not boil. Stir in cheeses. Stir until smooth. Add butter; mix well. Place crispy bread in serving dish. Finish cutting through bread. Pour hot cheese sauce over top. Sprinkle with parsley and paprika. Serve IMMEDIATELY! This cools very quickly!
[Name] Savory Bruschetta [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T04:12:00Z [Description] Make and share this Savory Bruschetta recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Savory", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "3", "2", "1", NA] [RecipeIngredientParts] ["olive oil", "garlic", "cream cheese", "parmesan cheese", "plum tomato", "fresh basil leaf"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 109.7 [FatContent] 6.4 [SaturatedFatContent] 2.6 [CholesterolContent] 10.9 [SodiumContent] 159.2 [CarbohydrateContent] 10.5 [FiberContent] 0.7 [SugarContent] 0.3 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 24 pieces [RecipeInstructions] Mix oil and garlic; spread on cut surfaces of bread. Bake at 400F for 8 - 10 minutes or until toasted. Cool Mix cream cheese and Parmesan cheese with electric mixer on medium speed until blended. Stir in olives. Spread on cooled bread halves. Top with tomatoes and basil leaves. Cut diagonally into slices.
[Name] Tgi Friday's Soy Dressing [AuthorId] 1820 [AuthorName] Lisa_Roy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-10T04:14:00Z [Description] Make and share this Tgi Friday's Soy Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/3", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["cider vinegar", "water", "soy sauce", "green onion stems", "honey", "prepared hot mustard"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 743.5 [FatContent] 72.1 [SaturatedFatContent] 12.2 [CholesterolContent] 0.0 [SodiumContent] 2048.4 [CarbohydrateContent] 21.1 [FiberContent] 0.7 [SugarContent] 18.5 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine all ingredients in a jar with a tight fitting lid. Shake vigorously to combine all ingredients. Keep refrigerated and covered. Use within a few weeks.
[Name] Olive Garden House Dressing [AuthorId] 1820 [AuthorName] Lisa_Roy [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-10T04:14:00Z [Description] Make and share this Olive Garden House Dressing recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/50/picbjUbCQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/50/picJKC2YF.jpg"] [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "1/2", "3"] [RecipeIngredientParts] ["garlic clove", "dried basil", "dried oregano", "Sweet 'n Low"] [AggregatedRating] 4.5 [ReviewCount] 23.0 [Calories] 1.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 0.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Put ingredients into the bottle of dressing and shake well. Refrigerate for 24 hours before using.
[Name] Red Lobster Creamy Caesar Dressing [AuthorId] 1820 [AuthorName] Lisa_Roy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-10T04:14:00Z [Description] Make and share this Red Lobster Creamy Caesar Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1/3", "1"] [RecipeIngredientParts] ["parmesan cheese", "sugar", "mayonnaise", "anchovy paste", "soy sauce"] [AggregatedRating] 2.5 [ReviewCount] 4.0 [Calories] 905.2 [FatContent] 78.3 [SaturatedFatContent] 12.8 [CholesterolContent] 31.6 [SodiumContent] 2720.6 [CarbohydrateContent] 49.9 [FiberContent] 0.0 [SugarContent] 32.3 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine all ingredients. Refrigerate overnight before using.
[Name] Crab Boil Spices [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T04:22:00Z [Description] Make and share this Crab Boil Spices recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "2", "1", "1", "2", "2", "5"] [RecipeIngredientParts] ["sea salt", "mustard seeds", "whole black peppercorns", "hot red pepper flakes", "celery seed", "dried chives", "ginger", "dried oregano", "bay leaves"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 123.4 [FatContent] 6.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 27923.7 [CarbohydrateContent] 13.8 [FiberContent] 5.1 [SugarContent] 3.0 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Add all of the ingredients to the bowl of a food processor fitted with the metal blade. Pulsing, process until the mixture forms a coarse powder. For cooking shrimp, add 1/4 cup of the spices, along with 2 teaspoons salt, to a large saucepan of boiling water or half water and half beer. For lobster or crab, use 1 part distilled white wine to 3 parts water. Add the seafood and cook for 2 minutes, or until just cooked through. Remove the seafood and serve or chill.
[Name] Garlic Bread [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T04:19:00Z [Description] Make and share this Garlic Bread 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/32/53/picRimdlv.jpg" [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, "1"] [RecipeIngredientParts] ["roasted garlic", "butter", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1108.7 [FatContent] 13.3 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 2729.1 [CarbohydrateContent] 212.4 [FiberContent] 10.2 [SugarContent] 17.5 [ProteinContent] 32.5 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Split loaf in half lengthwise and lightly coat with butter, margarine or olive oil(which ever you prefer] then toast in oven or broiler. Rub toasted bread with cloves of roasted garlic. Add cheese and toast again until cheese is melted and starting to brown.
[Name] Apple Cider Doughnuts With Maple Glaze [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 1999-10-10T04:25:00Z [Description] In the Vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. This recipe was inspired by treats you find while touring this corner of America: cider doughnuts and maple syrup. A mini-Bundt pan produces adorable doughnut-shaped cakes, but if you do not have one, you can use a regular Bundt pan and make a coffee cake; bake it in a 375-degree F oven fo r 25 to 30 minutes. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Apple", "Fruit", "Hanukkah", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "1/2", "2", "1", "2/3", "1/2", "1/3", "1/3", "1/3", "3", "1 1/4", "1", "1 1/3"] [RecipeIngredientParts] ["all-purpose white flour", "baking powder", "baking soda", "salt", "cinnamon", "egg", "brown sugar", "apple butter", "pure maple syrup", "apple cider", "nonfat plain yogurt", "confectioners' sugar", "pure vanilla extract", "pure maple syrup"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 416.6 [FatContent] 4.9 [SaturatedFatContent] 0.8 [CholesterolContent] 18.8 [SodiumContent] 386.3 [CarbohydrateContent] 90.9 [FiberContent] 1.2 [SugarContent] 66.4 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 10 mini-bundt doughnuts [RecipeInstructions] ["To make Doughnuts: Preheat oven to 375 degrees F.", "Coat molds of a mini-Bundt pan with nonstick cooking spray or oil.", "Sprinkle with sugar, shaking out excess.", "In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.", "In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil.", "Add dry ingredients and stir just until moistened.", "Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.", "Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.", "Loosen edges and turn the cakes out onto a rack to cool.", "Clean the mini-Bundt pan, then re-coat it with oil and sugar.", "Repeat with the remaining batter.", "To make maple glaze: In a bowl, combine confectioners sugar and vanilla.", "Gradually whisk in enough maple syrup to make a coating consistency.", "Dip the shaped side (underside] of the \"doughnuts\" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set." ]
[Name] Joan's Guacamole With Mayonnaise [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-10T18:20:00Z [Description] Make and share this Joan's Guacamole With Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["avocado", "mayonnaise", "tomatoes", "red onion", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.5 [FatContent] 45.5 [SaturatedFatContent] 6.6 [CholesterolContent] 7.6 [SodiumContent] 230.8 [CarbohydrateContent] 34.5 [FiberContent] 17.4 [SugarContent] 7.1 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Peel avocado and fork mash in bowl. Stir in the mayonnaise, tomatoes, onion and flavor to taste with lemon juice and salt and pepper. Garnish with basil. Serve at once with crackers or use as a sal ad filling for cored out ripe tomatoes. garnish with fresh basil leaves.
[Name] Gyros [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 1999-10-10T18:20:00Z [Description] Make and share this Gyros recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Meat", "Greek", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/4", "1/2", "6", "1/2", "1/4", "1/2", "1/8", "2", "2", NA, "1", "1", "2", "1/4", "2"] [RecipeIngredientParts] ["ground lamb", "garlic", "lemon juice", "basil", "marjoram", "thyme", "rosemary", "salt", "pepper", "parsley", "tomatoes", "onions", "lettuce", "sour cream", "cucumber", "garlic", "salt", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 485.8 [FatContent] 24.6 [SaturatedFatContent] 11.3 [CholesterolContent] 70.8 [SodiumContent] 589.6 [CarbohydrateContent] 46.2 [FiberContent] 2.8 [SugarContent] 9.6 [ProteinContent] 19.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine lamb with all the spices; blend well and place mixture in skillet and cook over medium heat, stirring constantly, until meat is browned. Drain off excess drippings. Keep meat warm while preparing the Gyros Sauce. Mix together well for the sauce. Butter 1 side of Pita bread and warm in oven; remove from oven and fill like a soft taco shell with meat, tomatoes, onions and sauce. Serve immediately.
[Name] Mixed up Beef Gyros [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-10-10T18:20:00Z [Description] Make and share this Mixed up Beef Gyros recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "beef round steak", "garlic powder", "Hill Farm sour cream", "cucumber", "onion", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.2 [FatContent] 11.5 [SaturatedFatContent] 5.2 [CholesterolContent] 19.9 [SodiumContent] 78.0 [CarbohydrateContent] 5.9 [FiberContent] 0.8 [SugarContent] 3.4 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In skillet melt margarine; add round steak. Sprinkle with meat tenderizer. Add garlic powder and seasoned pepper; cook until meat is brown. In 1 1/2 quart bowl, combine sour cream, cucumber, onion and tomato. Add sour cream mixture to browned meat. Reduce heat; heat through, mixing well. Spoon into pita bread. Serve immediately.
[Name] Alfredo Sauce with Pasta [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T18:29:00Z [Description] Make and share this Alfredo Sauce with Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Very Low Carbs", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2/3", "1 1/4", "1/4", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "heavy cream", "parmesan cheese", "salt", "pepper", "fettuccine"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 1902.9 [FatContent] 186.8 [SaturatedFatContent] 116.7 [CholesterolContent] 572.5 [SodiumContent] 3363.6 [CarbohydrateContent] 9.7 [FiberContent] 0.0 [SugarContent] 1.4 [ProteinContent] 52.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cook noodles or fettuccine according to package directions. Heat butter and cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper; stir until sauce is blended and fairly smooth. Add to drained noodles and toss until they are well coated. Sprinkle with remaining cheese. Variation: Add cooked shrimp, crab or mushrooms.
[Name] Pork Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-10-10T18:30:00Z [Description] Make and share this Pork Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1/2", "1/2", "1/2", "2", "1", NA] [RecipeIngredientParts] ["onion", "butter", "salt", "pepper", "nutmeg", "clove", "cinnamon", "cornstarch", "water"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 155.4 [FatContent] 8.2 [SaturatedFatContent] 4.0 [CholesterolContent] 54.8 [SodiumContent] 463.2 [CarbohydrateContent] 3.0 [FiberContent] 0.6 [SugarContent] 0.8 [ProteinContent] 16.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Saute onion in butter until golden.", "Add meat and cook over medium heat, stirring, until cooked through.", "Remove from heat and stir in salt, pepper and spices.", "Mix cornstarch with 1/4 cup water then stir in remaining 3/4 cup w ater.", "Pour water into meat and mix well.", "Line 8-inch pie pan with pastry and pour in meat mixture. Add top crust. Pierce in several places to allow steam to escape. Bake on cookie sheet at 425 degrees for 10 minutes.", "Reduce heat to 350 degrees and bake another 30 minutes or until crust is golden." ]
[Name] Apple Slices II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-10-10T18:32:00Z [Description] Make and share this Apple Slices II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "1", "2/3", "5", "1 1/2", "1", NA] [RecipeIngredientParts] ["flour", "sugar", "salt", "shortening", "egg", "apples", "sugar", "cinnamon", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4668.2 [FatContent] 214.3 [SaturatedFatContent] 82.6 [CholesterolContent] 406.2 [SodiumContent] 2543.6 [CarbohydrateContent] 655.8 [FiberContent] 25.1 [SugarContent] 380.5 [ProteinContent] 41.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sift together the flour, 1 tablespoon sugar and salt. Cut in lard with a pastry blender; put egg yolk in a measuring cup. Add milk enough to make 2/3 cup. Add to lard mixture. Mix the dough just enough to shape into a ball. Roll out half of dough to a 15 x 11-inch rectangle. Transfer to baking sheet; cover with cornflakes crumbs and then the apple slices. Mix the cinnamon and sugar; sprinkle over the apples and pinch ends together. Beat egg white until stiff; spread over the top. Bake at 400 degrees for 40 minutes. While hot, drizzle with a glaze of 1 cup confectioners sugar and 2 tablespoons lemon juice.
[Name] Peanut Patties II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 1999-10-10T18:32:00Z [Description] Make and share this Peanut Patties II recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "3/4", "1", "3", "1", "1"] [RecipeIngredientParts] ["sugar", "white corn syrup", "evaporated milk", "raw peanuts", "vanilla", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 5525.6 [FatContent] 239.0 [SaturatedFatContent] 43.9 [CholesterolContent] 83.2 [SodiumContent] 531.9 [CarbohydrateContent] 792.8 [FiberContent] 37.2 [SugarContent] 585.9 [ProteinContent] 130.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix sugar, syrup, milk and peanuts together; cook over low heat for 1 hour or until mixture reaches 260F on a candy thermometer. Add butter and vanilla; beat until creamy. Pour out by spoonfuls on wax paper to form patties. Ready to eat when cool.
[Name] Peanut Patties IIi [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-10-10T18:32:00Z [Description] Make and share this Peanut Patties IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", NA, "1/2", "1/4", "1", "4"] [RecipeIngredientParts] ["sugar", "margarine", "vanilla", "milk", "water", "powdered sugar", "peanuts"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 5978.5 [FatContent] 303.4 [SaturatedFatContent] 45.0 [CholesterolContent] 17.1 [SodiumContent] 310.3 [CarbohydrateContent] 739.1 [FiberContent] 49.6 [SugarContent] 582.3 [ProteinContent] 154.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Boil sugar, milk, Karo and water until it forms a soft ball (about 234F on a candy thermometer]. While the mixture is cooking, spread peanuts on a cookie sheet and place in a warm oven. Add hot peanuts and cook until hard ball stage (250F to 260F on a candy thermometer]. Remove from heat and add powdered sugar, margarine, vanilla and 3 to 5 drops of red food color. Drop into greased muffin tin or onto waxed paper by tablespoonsful.
[Name] Vanilla Cherry Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T18:36:00Z [Description] Make and share this Vanilla Cherry Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "2", "1/4", "2", "1/2", "1"] [RecipeIngredientParts] ["granulated sugar", "sour cream", "light corn syrup", "butter", "salt", "vanilla", "walnuts"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1298.3 [FatContent] 82.4 [SaturatedFatContent] 24.5 [CholesterolContent] 74.4 [SodiumContent] 586.3 [CarbohydrateContent] 139.5 [FiberContent] 5.2 [SugarContent] 89.8 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] 1 1/2 pounds [RecipeInstructions] In 2-quart glass measuring cup, combine sugar, sour cream, corn syrup, butter and salt. Microwave at high for 5 minutes. Stir until sugar dissolves. Microwave at High 6 minutes or just until mixture reaches 236 degrees. (Soft ball]. Let stand 15 minutes without stirring. Add vanilla, beat until it loses its gloss (about 6 minutes]. Stir in cherries and walnuts. Quickly pour in buttered 8-1/2 by 4-1/2\" loaf pan. Cool. Cut into squares.
[Name] Boogers on a Stick [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T18:36:00Z [Description] Make and share this Boogers on a Stick recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "25", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 239.2 [FatContent] 10.3 [SaturatedFatContent] 6.1 [CholesterolContent] 34.0 [SodiumContent] 1150.2 [CarbohydrateContent] 28.1 [FiberContent] 1.0 [SugarContent] 3.9 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar. Allow the cheese to cool slightly in the jar. Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green. To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies. Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain boogers into bloody ones.
[Name] Bugs in Dirt Sandwiches [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T18:36:00Z [Description] Make and share this Bugs in Dirt Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", NA] [RecipeIngredientParts] ["margarine", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] For this you will need white bread, a pack of mixed bug shaped lollies and milo. First, spread your slices of bread with margarine or butter. Then, sprinkle the buttered slices with milo until completely coated. Care fully stick the bugs firmly into the milo and place remaining slice of bread on top. Voila! you have bugs in dirt sandwiches!
[Name] Candied Apples [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T18:36:00Z [Description] Make and share this Candied Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "12", "4 1/2", "3/4", "1", "1 1/2", "1"] [RecipeIngredientParts] ["Red Delicious apples", "sugar", "light corn syrup", "water", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.2 [FatContent] 6.3 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 18.9 [CarbohydrateContent] 118.5 [FiberContent] 5.4 [SugarContent] 100.0 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food coloring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils. Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290 degrees, about 20 minutes. Meanwhile place chopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour.
[Name] Elk Steaks with Green Peppercorn Sauce [AuthorId] 1675 [AuthorName] Jim Weller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T18:36:00Z [Description] Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in mind, you can treat it like beef. Steaks are best grilled, cooked rare or at most medium rare. Well done meat will be tough due to the lack of fat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/67/pic0bQank.jpg" [RecipeCategory] Elk [Keywords] ["Wild Game", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", NA, "1", "1", "1/2", "1/4", "1", "1", "2", "1/4", NA] [RecipeIngredientParts] ["garlic", "butter", "red onion", "red wine", "grainy mustard", "green peppercorn"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 157.4 [FatContent] 9.3 [SaturatedFatContent] 1.7 [CholesterolContent] 2.5 [SodiumContent] 323.3 [CarbohydrateContent] 6.0 [FiberContent] 0.4 [SugarContent] 3.2 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim any visible fat from the steaks. Combine the garlic and oil. Pour over steaks and marinate, refrigerated, overnight. Season the steaks with salt and freshly ground pepper. Grill or broil about five-six minutes per side, depending on the heat level of the grill. Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready. GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking. Add onion, and saute, stirring, until tender, about 30 sec. Add vinegar and wine, and cook, scraping bottom of pan to dissolve residue, until reduced by about half, 2 to 3 min. Add stock and mustard, and cook, stirring frequently, until reduced by about half, 4 to 6 min. Remove from heat, stir in peppercorns and correct sea soning. Drizzle sauce over steaks. Serve at once.
[Name] Juniper Elk Roast [AuthorId] 1675 [AuthorName] Jim Weller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T18:36:00Z [Description] Make and share this Juniper Elk Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Elk [Keywords] ["Wild Game", "Meat", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "5", "2", "1", "2", "1", "1", "1", "12"] [RecipeIngredientParts] ["onion", "salt", "peppercorns", "garlic", "carrot", "celery", "cider vinegar", "dry vermouth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.6 [FatContent] 0.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.4 [SodiumContent] 7723.1 [CarbohydrateContent] 30.3 [FiberContent] 5.1 [SugarContent] 12.5 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 1 Roast [RecipeInstructions] ["Combine all the marinade ingredients.", "Boil about 5 minutes, remove", "from flame and cool.", "Place roast in marinade to cover.", "Let stand in refrigerator overnight. Remove from marinade and place on roasting rack in preheated 250 degree F. oven with a blanket of beef suet. Roast at this low temp for 50 minutes per pound.", "Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings and a bit of the marinade. I have more v enison recipes available for download at: http://legend.dynip.com/weller/WELLER.HTM Jim Weller" ]
[Name] Lebkuchen [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 1999-10-10T18:55:00Z [Description] Make and share this Lebkuchen recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "470", "1", "480", "50", "100", "100", "1", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", NA, "130", "2", "2", "200"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla extract", "hazelnuts", "walnuts", "citron", "lemon peel", "orange", "ginger", "cinnamon", "clove", "pimiento", "nutmeg", "cardamom", "anise", "confectioners' sugar", "rum", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.5 [FatContent] 2.6 [SaturatedFatContent] 0.2 [CholesterolContent] 8.5 [SodiumContent] 3.5 [CarbohydrateContent] 7.3 [FiberContent] 0.4 [SugarContent] 6.7 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 150 pieces [RecipeInstructions] ["In bowl, mix eggs, sugar and vanilla extract until foamy until sugar is completely dissolved.", "Chop 1/2 of hazelnuts, grind the other 1/2.", "To egg mixture add nuts, orange, citron, orange and lemon zests, ginger and all spices.", "Mix all well.", "Wrap dough in plastic and let rest overnight in refrigerator.", "Next day place baking oblates** (paper-like sugar waf ers] on cookie sheet LINED WITH BAKING PAPER.", "Shape small balls from dough and set on oblates leaving 1/2 inch space all around to edge of oblates.", "You should get approx 150 pieces.", "Preheat oven to 375°F.", "Bake 20 minutes.", "Place a cookie sheet in the next position above the lebkuchen so they won't get too dark.", "The light brown lebkuchen will be soft on the inside. Let cool on rack.", "1/3 of the Lebkuchen remain as they are. (without icing] 1/3 cover with: mix confectioner sugar with rum and red wine, stir until smooth.", "Brush on 1/3 of lebkuchen: 1 good German \"zart bitter\" chocolate, or use Baker's Baking chocolate. Melt in double boiler about 1/2 of a pkg, Dip a fork into heated chocolate and just run it over the cookies in every direction or criss-cross.", "Let dry completely.", "Store in storage containers that you can close very tightly.", "You can store an apple with the lebkuchen to keep them nice and soft. After 10 days they will have developed their optimum flavors.", "* Try to get German Citron and Orangeat, King Albert Flour sells it Item 1078, 6 oz Citron, 1/2 lb $3.50 Item 1226, 6 oz Orange, 1/2 lb $3.50 1-800-827-6836 Ask for their catalog, they have lots of good stuff.", "**Backoblaten (US may have something like it, they are thin sweet paper like rounds to set cookies on] can be obtained - probably - in a specialty kitchen store or you can order them at \"Himmelhaus\" 219-293-8361, Item B146, Back-Oblaten 60 mm, medium, (100ea] $2.49 Himmelhaus also has available 'Lebkuchengewuerz' which is a ready-mix of the 9 spices you need." ]
[Name] Devilish Piggy Wings [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-10-10T18:56:00Z [Description] Make and share this Devilish Piggy Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2 -4", "2"] [RecipeIngredientParts] "butter" [AggregatedRating] nan [ReviewCount] nan [Calories] 469.7 [FatContent] 40.9 [SaturatedFatContent] 18.1 [CholesterolContent] 98.0 [SodiumContent] 196.2 [CarbohydrateContent] 5.8 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 18.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. In small bowl mix together butter and hot pepper sauce. In shallow plate mix together Cajun seasoning and crumbs. Dip ribs into butter mixture and then roll in the seasoning mixture. Place ribs an inch apart on an ungreased cookie sheet or other shallow pan and bake for 45 minutes, until golden. Serve with blue cheese dressing for dipping, if desired.
[Name] Fried Green Tomatoes IIi [AuthorId] 1822 [AuthorName] Vince Clause [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 1999-10-11T06:03:00Z [Description] Make and share this Fried Green Tomatoes IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1/2", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["green tomatoes", "eggs", "flour", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 195.8 [FatContent] 3.1 [SaturatedFatContent] 0.8 [CholesterolContent] 46.5 [SodiumContent] 545.5 [CarbohydrateContent] 35.0 [FiberContent] 3.5 [SugarContent] 9.0 [ProteinContent] 8.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Coat tomato slices with flour, then dip in egg (seasoned with salt, pepper, and hot sauce] and finally in bread crumbs. Using hedium heat, brown on both sides in a skillet with 1/2\" of flavored oil. Serve hot, with extra hot sauce, if desired.
[Name] Baked Caramel Corn [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:08:00Z [Description] Make and share this Baked Caramel Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Low Protein", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1/2", "6", NA] [RecipeIngredientParts] ["margarine", "brown sugar", "corn syrup", "salt", "baking soda", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4472.6 [FatContent] 190.3 [SaturatedFatContent] 38.8 [CholesterolContent] 0.0 [SodiumContent] 5223.8 [CarbohydrateContent] 701.0 [FiberContent] 27.8 [SugarContent] 469.4 [ProteinContent] 27.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Make popcorn and put in a large roasting pan. Set aside. Melt margarine in pan. Stir in sugar, corn syrup and salt. Bring to a boil stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Pour over corn mixing well. Bake at 250 F for 1 hour. Stir every 15 minutes.Remove from oven. Cool, break apart and store in tightly covered containers.
[Name] Homemade Dill Pickles [AuthorId] 1812 [AuthorName] recipegirl123 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:05:00Z [Description] Make and share this Homemade Dill Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["2", "2", "1", "2", NA, "1", NA, NA, "1"] [RecipeIngredientParts] ["water", "vinegar", "non-iodized salt", "dill weed", "garlic", "green tomato", "onion", "cucumber"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 53.3 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11.7 [CarbohydrateContent] 12.7 [FiberContent] 1.7 [SugarContent] 5.2 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 12 pickles [RecipeInstructions] Bring water, vinegar and salt to a boil. Pour over (prepared jars ready for canning] and seal. Let set for 6 weeks. (This recipe comes from a lady who has been canning for years She forgot to tell me how many cukes]
[Name] Pumpkin Cheesecake [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 1999-10-11T06:18:00Z [Description] Make and share this Pumpkin Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Vegetable", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/3", "3", "1", "1/2", "3", "1", "1/4", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["unsalted butter", "cream cheese", "granulated sugar", "light brown sugar", "eggs", "pumpkin puree", "heavy cream", "pure vanilla extract", "cinnamon", "ginger", "nutmeg", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 630.8 [FatContent] 39.8 [SaturatedFatContent] 23.2 [CholesterolContent] 152.4 [SodiumContent] 459.6 [CarbohydrateContent] 60.8 [FiberContent] 1.1 [SugarContent] 33.9 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350°F.", "Butter a 9- or 10-inch springform pan and coat lightly with flour in a medium bowl, toss the gingersnap crumbs with the melted butter until evenly moistened.", "Press the crumbs into the bottom and 1 inch up the side of the prepared pan.", "Bake for about 12 minutes, or until the crust begins to color.", "Let the crust cool.", "Reduce the oven temperature to 325°F.", "In a large bowl, using an electric mixer, beat the cream cheese until smooth.", "Beat in 1/2 cup of the granulated sugar and the brown sugar, then beat in the eggs in 3 additions until the mixture is thoroughly combined, scraping down the side of the bowl occasionally.", "In a medium bowl, combine the Pumpkin puree and heavy cream with 1 teaspoon of the vanilla and the cinnamon, ginger and nutmeg.", "Add to the cream cheese mixture and beat until combined, scraping the bowl a few times.", "Wrap foil loosely around the bottom and up the side of the springform pan.", "Pour the cheesecake batter into the prepared pan and set it in a large baking dish or roasting pan.", "Place in the middle of the oven and pour 1 inch of hot water into the baking dish.", "Bake the cheesecake for about 70 minutes, or until the edges are firm and the center of the cheesecake is still slightly shaky.", "In a small bowl, combine the sour cream with the remaining 1/2 cup of granulated sugar and 2 teaspoons of vanilla.", "Remove the cheesecake from the water bath and pour on the sour cream topping.", "Gently top the pan to spread the topping, and continue baking the cheesecake for 10 more minutes.", "Transfer the cheesecake to a rack and let cool for 1 hour.", "Remove the foil and the side of the pan and refrigerate the cheesecake for at least 4 hours or overnight. If you like, remove the cheesecake from the bottom of the pan by sliding a metal spatula under the crust to loosen it completely, then use 2 large metal spatulas to transfer the cake to a serving plate. Alternatively, serve the cheesecake on the pan bottom." ]
[Name] Cabbage Roll Casserole [AuthorId] 1814 [AuthorName] Karl E. Moser [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 1999-10-11T06:21:00Z [Description] Make and share this Cabbage Roll Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Lactose Free [Keywords] ["Free Of...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "6", "1", NA, "2/3", "1", "1", "2"] [RecipeIngredientParts] ["head of cabbage", "ground turkey", "ground sausage", "garlic", "red onion", "yellow rice", "celery seed", "fresh sauerkraut", "whole tomatoes"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 596.6 [FatContent] 26.6 [SaturatedFatContent] 10.2 [CholesterolContent] 115.7 [SodiumContent] 916.4 [CarbohydrateContent] 52.0 [FiberContent] 10.5 [SugarContent] 13.3 [ProteinContent] 42.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop cabbage into bite size pieces and place in bottom of large deep casserole. Brown meat, add onion, garlic, salt and pepper. Add rice and one can of the tomatoes. Mix together well and pour over chopped cabbage. Spread drained sauerkraut on top of meat and rice mixture. Spread the second can of tomatoes on top of kraut top with a dash of celery seed . Bake uncovered at 350 for 20 minutes. Cover and continue baking for another hour or until the rice is tender. This makes a lot, you may want to cut it in half. . Served with Italian Cheese Topped Bread and a Caesar salad. Very filling.

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