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[Name] Beef & Corn Noodle Casserole [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-21T13:21:00Z [Description] Easy and delicious. You would not think the ingredients would go together, but they are very good together. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/34/0/picwr5ZS9.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2 1/2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["oleo", "ground beef", "onion", "corn", "ripe olives", "canned tomatoes", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 290.1 [FatContent] 14.2 [SaturatedFatContent] 5.9 [CholesterolContent] 57.6 [SodiumContent] 325.2 [CarbohydrateContent] 24.9 [FiberContent] 2.8 [SugarContent] 4.7 [ProteinContent] 17.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown beef in butter in iron skillet and add onion. Brown slightly & pour off some of the grease. Add tomatoes and noodles. Cook until noodles are tender, adding some water if necessary. Add corn & olives. Turn into a 13x9-inch greased casserole. Sprinkle with cheese. Bake at 350 degrees, 40 minutes. |
[Name] Veal or Chicken Stew with Herbs & Barley [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-02-21T16:34:00Z [Description] In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Chicken Thigh & Leg", "Chicken", "Veal", "Poultry", "Grains", "Vegetable", "Meat", "Scottish", "Welsh", "European", "Kid Friendly", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2 -3", "1", "4", "6", "3 3/4", "3", "2", NA, "15"] [RecipeIngredientParts] ["butter", "chicken legs-thighs", "leek", "garlic", "barley", "water", "red wine vinegar", "white wine vinegar", "bay leaves", "sage leaves", "dried sage"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 282.2 [FatContent] 10.0 [SaturatedFatContent] 5.5 [CholesterolContent] 68.7 [SodiumContent] 122.4 [CarbohydrateContent] 32.4 [FiberContent] 6.3 [SugarContent] 3.2 [ProteinContent] 16.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.", "Add the barley, water, vinegar, bay leaves and seasoning.", "Bring the pot to the boil, cover it and simmer gently for 1 to 1 ½ hours or until the meat is really tender and ready to fall from the bone.", "Add the sage and continue to cook for several minutes.", "Adjust the seasoning to taste and serve in bowls- the barley will serve as a vegetable." ] |
[Name] Oatmeal Pie [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Oatmeal Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "3", "3/4", "3/4", "1"] [RecipeIngredientParts] ["eggs", "granulated sugar", "oleo", "quick oats", "coconut", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 221.4 [FatContent] 11.7 [SaturatedFatContent] 6.0 [CholesterolContent] 79.3 [SodiumContent] 79.4 [CarbohydrateContent] 26.0 [FiberContent] 2.0 [SugarContent] 19.6 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together and pour in a 9-inch unbaked pie shell. Bake at 350° for 45 minutes or till set. This tastes like pecan pie. |
[Name] Veggie Cheese Bake [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Veggie Cheese Bake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/34/3/picKfjidY.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["frozen cauliflower", "Brussels sprouts", "processed cheese spread"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 307.1 [FatContent] 19.7 [SaturatedFatContent] 11.5 [CholesterolContent] 59.7 [SodiumContent] 1456.8 [CarbohydrateContent] 18.3 [FiberContent] 3.7 [SugarContent] 9.2 [ProteinContent] 16.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place ingredients in crockpot in order listed. Cover and cook on low for 4 hours. |
[Name] Sugar cookie Icing-Also for Cakes [AuthorId] 20591 [AuthorName] Virginia [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Sugar cookie Icing-Also for Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["powdered sugar", "Crisco shortening", "water", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 186.6 [FatContent] 4.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 37.7 [FiberContent] 0.0 [SugarContent] 37.0 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] 4 doz cookies [RecipeInstructions] Put all ingredients in large mixing bowl. Mix on low speed til blended. Turn on high and mix for 7 minutes. Can use more water if to dry. Can use more sugar if to wet. |
[Name] Spicy Hot Dog Mustard [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT1M [TotalTime] PT6M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Spicy Hot Dog Mustard recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grains", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2"] [RecipeIngredientParts] ["Dijon mustard", "French's mustard", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 41.4 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 214.9 [CarbohydrateContent] 8.8 [FiberContent] 0.6 [SugarContent] 7.9 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] 6 oz. [RecipeInstructions] Stir all ingredients together. Refrigerate. |
[Name] Uncle Bubba's Barbecue Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Uncle Bubba's Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grains", "Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Spicy", "Weeknight", "Refrigerator", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "12", "2", "2", "2", "2", "8", "2"] [RecipeIngredientParts] ["onion", "dill pickle", "garlic", "distilled white vinegar", "dark brown sugar", "Dijon mustard", "Worcestershire sauce", "Tabasco sauce", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 559.4 [FatContent] 29.5 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 1938.8 [CarbohydrateContent] 68.6 [FiberContent] 2.4 [SugarContent] 58.5 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a blender or food processor, puree the onion, the garlic, the pickle, and the Jalapeno with the vinegar. Add the brown sugar, the mustard, the Worcestershire sauce, the Tabasco, the ketchup, and the oil, and blend the mixture until it is smooth. Transfer the mixture to a saucepan and simmer it, stirring occasionally, for 20 to 25 minutes, or until it is reduced to about 2 cups. Use the sauce to baste shrimp, beef, or chicken during the last third of its grilling time. |
[Name] Make-Ahead Brunch Casserole [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Make-Ahead Brunch Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Pork", "Grains", "Cheese", "Fruit", "Vegetable", "Meat", "Kid Friendly", "Weeknight", "Brunch", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "2", "5", "2", "1/2", "1/2", NA, "1/4", "1/2"] [RecipeIngredientParts] ["cheddar cheese", "swiss cheese", "green onion", "green pepper", "tomatoes", "eggs", "milk", "parsley", "dry mustard", "salt", "pepper", "bacon"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 397.4 [FatContent] 30.4 [SaturatedFatContent] 12.6 [CholesterolContent] 232.0 [SodiumContent] 571.2 [CarbohydrateContent] 12.0 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 18.4 [RecipeServings] 6.0 [RecipeYield] 1 yummy casserole [RecipeInstructions] Generously grease 13<U+0094> x 9<U+0094> pan. Arrange bread cubes in bottom of dish. Layer cheese, green onions, green pepper, mushrooms and tomatoes on top of bread. In large bowl, combine eggs, milk, and seasonings; mix well. Pour egg mixture over bread, and sprinkle bacon evenly over top. Cover and refrigerate overnight. Heat oven to 325F degrees. Bake uncovered 50 to 60 minutes or until center is set. Let stand 10 minutes before serving. |
[Name] Stilton Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-21T16:34:00Z [Description] This elegant, delicious dressing is served at the Dorchester Hotel (one of London's most expensive). Stilton is a lovely English blue-veined cheese. Bleu cheese is an acceptable substitute. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Cheese", "Vegetable", "Meat", "European", "Very Low Carbs", "< 60 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "1", "2", "1/2", "1/4", "1/8", "1/3", "1", "4"] [RecipeIngredientParts] ["chicken broth", "onion", "mustard powder", "salt", "black pepper", "Worcestershire sauce", "distilled white vinegar", "Stilton cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 407.7 [FatContent] 42.9 [SaturatedFatContent] 8.5 [CholesterolContent] 49.1 [SodiumContent] 502.7 [CarbohydrateContent] 1.2 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a small saucepan bring broth to a boil and add onion. Remove pan from heat and steep mixture 10 minutes. Pour liquid through a sieve into a blender and discard onion. Add egg yolk, mustard, salt, pepper, Worcestershire sauce, and vinegar and blend in a food processor or blender until smooth. With motor running, add oil in a slow stream, blending until emulsified. Crumble Stilton. With motor off, add Stilton and then blend until very smooth. Pour dressing through a sieve into a bowl. Dressing keeps, covered and chilled, 1 week. |
[Name] Peanut Butter and Jelly French Toast [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Peanut Butter and Jelly French Toast recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/34/9/piccDggms.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1/2", "4", "2", "1/2", "1/8", "2"] [RecipeIngredientParts] ["peanut butter", "eggs", "milk", "salt", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 485.7 [FatContent] 27.3 [SaturatedFatContent] 8.8 [CholesterolContent] 125.3 [SodiumContent] 658.3 [CarbohydrateContent] 47.9 [FiberContent] 3.4 [SugarContent] 16.1 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spread peanut butter on 4 slices of bread; spread jelly on other 4 slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately. |
[Name] Strawberry Meringue Roulade [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-02-21T16:34:00Z [Description] Impress your dinner guests with this elegant dessert from the Ballyseed Castle Hotel, Tralee, Ireland. Recipe can be halved. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "European", "Low Protein", "Kid Friendly", "Free Of...", "Potluck", "Weeknight", "Oven", "Refrigerator", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1 1/4", "1 1/4", "2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["sugar", "vanilla extract", "strawberries", "powdered sugar", "strawberry"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 281.4 [FatContent] 11.2 [SaturatedFatContent] 6.9 [CholesterolContent] 40.8 [SodiumContent] 40.7 [CarbohydrateContent] 44.0 [FiberContent] 1.0 [SugarContent] 37.6 [ProteinContent] 2.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Position rack in center of oven and preheat to 400°F. Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper] extending 2 inches over ends of pan. Grease the parchment paper with shortening. Beat egg whites in large bowl until soft peaks form. Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny. Spread meringue evenly in prepared baking sheet. Bake until pale golden, about 8 minutes. Reduce oven temperature to 325°F. Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer. Remove baking sheet from oven. Run knife around pan sides to loosen meringue. Turn out onto sheet of parchment paper. Carefully peel off parchment paper. Cool meringue 25 minutes. Whip cream and vanilla in medium bowl to stiff peaks. Mix sliced strawberries and preserves in another medium bowl. Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides. Spread whipped cream over strawberry mixture. Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling. Place roulade, seam side down, on platter. Refrigerate at least 1 hour and up to 4 hours. Dust roulade with powdered sugar. Cut into slices. Transfer to plates. Garnish with whole strawberries, if desired. Serve roulade chilled. |
[Name] Summer Fruit, Honey, and Hazelnut Crumble [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-21T16:34:00Z [Description] In medieval times, a baked dessert like this would have been sunk in the embers of a log fire with a cauldron or pot upturned over it to form a lid. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "Nuts", "Scottish", "Welsh", "European", "Kid Friendly", "Summer", "Christmas", "St. Patrick's Day", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", NA, "3", "3"] [RecipeIngredientParts] ["honey", "brown sugar", "toasted hazelnuts"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 89.0 [FatContent] 8.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 2.4 [FiberContent] 1.4 [SugarContent] 0.6 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the fruits in a pan or microwave dish with about 1 inch water in the bottom and cook gently for 10- 15 minutes (4- 6 minutes in microwave], or until the fruits are soft without being totally mushy. Sweeten to taste with honey or brown sugar (Saxons would have used honey]; how much you need will depend on what fruits you have used. Drain the excess juice and save to serve with the pudding. Chop the hazelnuts in a processor or liquidiser until they are almost (but not quite] as fine as the breadcrumbs, and then mix the two together. Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs. Bake in a moderate oven 350F for 20 – 30 minutes or until the top is slightly crunchy and browned. Serve with lots of cream or plain yogurt and the warmed fruit juices. |
[Name] Szechuan Carrot Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Szechuan Carrot Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/35/2/picDPs7Nu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/35/2/20352.jpeg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Beans", "Vegetable", "Meat", "Chinese", "Asian", "Kid Friendly", "Potluck", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3/4", "1/8", "3", "1 1/2", "1 1/2", "1", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["onion", "celery rib", "garlic clove", "carrot", "hot red pepper flakes", "chicken broth", "soy sauce", "creamy peanut butter", "sugar", "milk", "heavy cream", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 245.6 [FatContent] 14.5 [SaturatedFatContent] 6.1 [CholesterolContent] 26.3 [SodiumContent] 1096.4 [CarbohydrateContent] 20.8 [FiberContent] 4.2 [SugarContent] 9.5 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] ["In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.", "Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes.", "Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids].", "Return soup to pan and heat over low heat until hot, being careful not to let boil.", "Serve soup drizzled decoratively with sour cream mixture." ] |
[Name] Country Style Appetizers [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Country Style Appetizers recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/35/3/picVetvmA.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1"] [RecipeIngredientParts] ["mashed potatoes", "butter", "flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 390.3 [FatContent] 24.1 [SaturatedFatContent] 14.8 [CholesterolContent] 62.5 [SodiumContent] 1105.6 [CarbohydrateContent] 39.0 [FiberContent] 2.3 [SugarContent] 2.8 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Preheat oven to 375F degrees. In bowl combine soup mix with potatoes butter and flour. On a floured board roll dough to 1/4 in thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheet. Bake 12 minutes. Makes about 4 dozen appetizers. |
[Name] Japanese Fruit Pie [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Japanese Fruit Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/4", "1/2 - 3/4", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "oleo", "vinegar", "coconut", "raisins", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 582.5 [FatContent] 37.4 [SaturatedFatContent] 11.5 [CholesterolContent] 79.3 [SodiumContent] 282.1 [CarbohydrateContent] 60.5 [FiberContent] 4.5 [SugarContent] 43.5 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Pour into pie shell (8 or 9-inch pie pan]. Bake at 350°F, until it won't shake--about 40 minutes. |
[Name] Mushroom Casserole [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Mushroom Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "6", "1", "1", "1/3", "1 1/2", "1"] [RecipeIngredientParts] ["fresh mushrooms", "American cheese", "pitted ripe olives", "flour", "half-and-half cream", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 212.3 [FatContent] 14.9 [SaturatedFatContent] 6.8 [CholesterolContent] 26.2 [SodiumContent] 518.0 [CarbohydrateContent] 13.5 [FiberContent] 1.7 [SugarContent] 1.5 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Alternate first 3 ingredients in layers in a 2 quart casserole. Then blend flour and half & half; pour over mixture in casserole. Pour melted butter over casserole. Crumble crackers and sprinkle on top of casserole. Bake at 350° for 30 minutes. |
[Name] Ritz-Carlton Roquefort Dressing [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Ritz-Carlton Roquefort Dressing recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/35/6/37q2mCBoSJm7lN5ofhB8-20140315_183825.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Cheese", "Fruit", "Potluck", "Spicy", "Christmas", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/4", "2", "1/2", "1/4", "5"] [RecipeIngredientParts] ["mayonnaise", "buttermilk", "sour cream", "fresh lemon juice", "Worcestershire sauce", "vegetarian worcestershire sauce", "Tabasco sauce", "Roquefort cheese"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 84.5 [FatContent] 7.0 [SaturatedFatContent] 4.3 [CholesterolContent] 20.1 [SodiumContent] 342.0 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 0.9 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste. Refrigerate. |
[Name] Ralph & Kacoo's Barbecued Shrimp [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-21T16:34:00Z [Description] Ralph & Kacoo's is a restaurant chain in Louisiana and they serve great seafood. Since the original recipe did not give an amount of shrimp to use, I would suggest 2 pounds of shrimp in the shells for 4 people, but that would be your call. Serve with a crisp green salad or cole slaw and lots of hot French bread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/35/7/picpprxvr.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Cajun", "Creole", "Very Low Carbs", "Spicy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "3", "1/2", "3/4", "1/2", "1/4", "3", "1", "2", "1", "2"] [RecipeIngredientParts] ["butter", "oregano", "olive oil", "garlic", "dry white wine", "black pepper", "lemon juice", "cayenne pepper", "Worcestershire sauce", "paprika", "thyme leaves", "shrimp"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 1169.9 [FatContent] 102.7 [SaturatedFatContent] 37.3 [CholesterolContent] 563.7 [SodiumContent] 1047.4 [CarbohydrateContent] 10.9 [FiberContent] 0.9 [SugarContent] 3.3 [ProteinContent] 48.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients to a small sauce pot. Cook over medium heat until well blended and butter has melted. Simmer for 5 minutes. When ready to cook shrimp, heat sauce and add shrimp. Cook until shrimp are pink and cooked throughout. |
[Name] Mock Chicken and Dressing [AuthorId] 31766 [AuthorName] CJ in KC [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-21T16:34:00Z [Description] It's amazing how much it tastes like chicken and dressing! The recipe came from my aunt about 20 years ago. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["egg", "milk", "onion", "sage"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 526.5 [FatContent] 20.4 [SaturatedFatContent] 7.3 [CholesterolContent] 141.2 [SodiumContent] 1029.6 [CarbohydrateContent] 49.1 [FiberContent] 2.7 [SugarContent] 4.6 [ProteinContent] 34.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients; put into buttered casserole dish. Bake at 325°F for 45 minutes. |
[Name] Onion Tarka [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2002-02-21T16:34:00Z [Description] Onion Tarka is a traditional crispy brown onion garnish sprinkled over many Indian dishes. This is a quick version that will keep in an airtight container for several weeks. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Vegan", "Free Of...", "Spicy", "< 15 Mins", "Refrigerator", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "6"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 260.0 [FatContent] 18.3 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 23.8 [FiberContent] 2.6 [SugarContent] 10.2 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 6 oz. [RecipeInstructions] Heat the oil, and then add the onion flakes. Briskly stir-fry for about 1 minute. They will burn easily so keep them moving. Remove from heat and drain. Serve hot or cold. |
[Name] Sour Cream Taco Dip [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2002-02-21T16:34:00Z [Description] Make and share this Sour Cream Taco Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Kid Friendly", "Free Of...", "Potluck", "Spicy", "Christmas", "< 30 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1", "3/4", "2", "1"] [RecipeIngredientParts] ["sour cream", "monterey jack cheese", "mild cheddar cheese", "salsa", "tomatoes", "lettuce", "green onions", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 268.2 [FatContent] 17.3 [SaturatedFatContent] 6.7 [CholesterolContent] 21.1 [SodiumContent] 252.2 [CarbohydrateContent] 24.8 [FiberContent] 2.2 [SugarContent] 1.1 [ProteinContent] 5.3 [RecipeServings] 12.0 [RecipeYield] 28-30 ounces, approximately [RecipeInstructions] Stir together sour cream, taco seasoning, and chopped green onion. Place in a shallow, wide bowl. Top evenly with grated cheese, salsa, lettuce and tomato. Serve with tortillas or nachos chips. |
[Name] Galley Salad [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-21T16:34:00Z [Description] The is a hearty, restaurant-sized salad with lots of meats. The original recipe came from "Mickey's Gourmet Cookbook" and a version of This salad is on the menu at Disney's Yacht Club Resort. Posted by request. Please note that this is a restaurant-sized lunch entrée portion, hence the very high number of calories, fat etc. You certainly may use reduced fats meat & cheese to reduce the calories, or simply serve it to more people. This same amount could serve 2 people easily, and perhaps even 3. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/36/1/picAwHIxC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/36/1/pic2QEVNK.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Cheese", "Meat", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "3", "3", "2", "1", "3", "1", "1", "2", "4", "4", "4", "3", "3", NA] [RecipeIngredientParts] ["iceberg lettuce", "red-leaf lettuce", "radicchio", "bibb lettuce", "chives", "cucumbers", "canned artichoke heart", "green olives", "hearts of palm", "radish", "cheddar cheese", "tomatoes", "ham", "mortadella", "turkey"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 778.0 [FatContent] 55.5 [SaturatedFatContent] 26.7 [CholesterolContent] 157.8 [SodiumContent] 2349.8 [CarbohydrateContent] 30.9 [FiberContent] 14.8 [SugarContent] 8.8 [ProteinContent] 42.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Place iceberg lettuce on a dinner plate.", "Arrange the radicchio, Bibb, and red leaf lettuce leaves decoratively around the edges of the plate.", "Form meats and cheese into cones and arrange around the rim of the plate.", "Place remaining ingredients in the center of the plate in a pile.", "Serve with dressing of your choice.", "Feel free to use different cold cut meats and cheeses as you please.", "You may also wish to use chunks of meat& cheese rather than slices.", "Note: Look for pepperoncini peppers in the pickled foods aisle; hearts of palm come canned or jarred and can be found at Asian markets and some well-stocked groceries." ] |
[Name] Orange Omelette for Harlots and Ruffians [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-21T16:35:00Z [Description] This is a medieval recipe. The original instructions (translated from the medieval language) read as follows: "How to make an orange omelette: Take eggs and break them, with oranges, as many as you like; squeeze their juice and add to it the eggs with sugar; then take fat, and heat it in the pan and add the eggs. This is for ruffians and brazen harlots." [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Fruit", "Scottish", "European", "Kid Friendly", "Free Of...", "Christmas", "Thanksgiving", "Brunch", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "2", "1", "2", "2", NA] [RecipeIngredientParts] ["eggs", "oranges", "lemon", "sugar", "sugar substitute", "olive oil", "salt"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 461.0 [FatContent] 28.7 [SaturatedFatContent] 6.5 [CholesterolContent] 634.5 [SodiumContent] 211.9 [CarbohydrateContent] 34.9 [FiberContent] 5.7 [SugarContent] 26.0 [ProteinContent] 20.8 [RecipeServings] nan [RecipeYield] 2 Ruffians or 3 Harlots portions [RecipeInstructions] Juice the oranges and the lemon. Beat the eggs, add the juice, the sugar, and salt to taste, and cook the omelette in olive oil. Serve warm. |
[Name] Grilled Swordfish with Pesto [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-21T16:36:00Z [Description] Make and share this Grilled Swordfish with Pesto recipe from Food.com. [Images] character(0) [RecipeCategory] Broil/Grill [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1/4", "1", "1/2", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "cilantro", "Italian parsley", "parmesan cheese", "romano cheese", "garlic", "pepper", "lemon, zest of", "lemon wedge", "herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 536.0 [FatContent] 40.5 [SaturatedFatContent] 7.1 [CholesterolContent] 80.3 [SodiumContent] 419.4 [CarbohydrateContent] 14.1 [FiberContent] 3.5 [SugarContent] 1.8 [ProteinContent] 31.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pesto (makes 1 cup] Process or blend all sauce ingredients together until smooth. Stir well before serving. Pesto may be prepared in advance and frozen, or may be refrigerated for up to 2 weeks. Broiled, Grilled or BBQ'ed: Baste with pesto when turning. Cook 10 minutes total per inch of thickness, approximately 5 minutes per side. Serve with pesto on top. Garnish with lemon wedges. |
[Name] Boiled Crawfish by cajuncrawfish.com [AuthorId] 16365 [AuthorName] Jeff Williamson [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-21T16:36:00Z [Description] Make and share this Boiled Crawfish by cajuncrawfish.com recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["30", "8", "8", "8", NA, NA, "4", "3", "6"] [RecipeIngredientParts] ["crawfish", "onions", "potatoes", "corn", "fresh garlic", "fresh mushrooms", "lemons", "beer"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1513.9 [FatContent] 19.2 [SaturatedFatContent] 3.2 [CholesterolContent] 1863.2 [SodiumContent] 1354.9 [CarbohydrateContent] 65.3 [FiberContent] 8.4 [SugarContent] 6.5 [ProteinContent] 246.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] If you have not already done so, drink a cold beer. After your beer, you would normally purge the crawfish. This is not necessary since our crawfish come pre-purged. Just rinse out the crawfish with fresh water and boil. If you want, use the time you saved by not purging the crawfish to have another beer. Drink another beer. Give one to a friend. Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire. Place the lid on the pot and bring water to a boil. Add about 1 lb of Fruge's Original Seafood Boil to water. Let the boiling water mix it well for a minute or so. Time to drink another beer. Send sober friend to store for more beer. Drop in all 8 onions (halved], the potatoes and fresh garlic. Let this cook, keeping an eye on the potatoes (Check for doneness by stabbing with a sharp knife or fork. If it goes in easy, it is cooked. Hint: Do not over cook potatoes, slightly under cook them because they will continue to steam and cook in ice chest. You don't want to end up with mashed potatoes] When the potatoes are almost done, add the corn and mushrooms. After they have cooked, lower the fire on the burner and remove the basket. Place the vegetables in a small clean ice chest- don't close the lid- just place foil on top. Time to drink another beer. Turn the heat up on the burner. Add more spice to the water. (About 1. 5 lbs., save one half lb. of spice for later.] Take the lemons (halved] and squeeze the juice in the water. Then add the lemons to the water. When the water comes to a boil place the crawfish into the basket and put the basket in the pot. (Be careful- it's very hot!] Put the lid on the pot and enjoy another beer. When the water comes back to a boil- keep a very close eye on this part- let it boil for 4 minutes and turn off the fire. Let it soak for another 3 minutes and then remove. Kill the boil by adding cold water or ice, not much is needed maybe a gallon or so. Then let the crawfish soak. They will sink to the bottom and fill with spicy water (JUICES]. Get an old table and place old newspapers on top. Dump the basket of crawfish on top of the newspaper and sprinkle with leftover spice. Dump the onions, potatoes, corn and garlic on top of the crawfish. Now it's time to really drink beer and eat. The vegetables are for those guests who cannot figure out how to peel the crawfish. At least they won't starve. Tips: To hold hot crawfish for a short time (1-2 hours], you can use a styrofoam ice chest. Most plastic chests will melt or warp. Use leftover spice to experiment. You can always add more to the ice chest. Sprinkle it on, stir it up and let it steam in chest for 10 minutes. Then test again. |
[Name] Great Gazpacho [AuthorId] 31635 [AuthorName] Sarah [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-21T17:24:00Z [Description] Gazpacho is great for a hot summers day. This recipe is fairly easy to interchange. V-8 juice or spicy V-8 can be used instead of the tomato juice. Coriander instead of the parsley is one of my favourite variations. And, of course, more Tabasco can be added for that spicy kick. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/36/5/picuSQP0y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/36/5/pic6oMn3e.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Summer", "Weeknight", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "1", "3", "2", "1/4", "4", "1/8"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "green capsicum", "cucumber", "tomatoes", "tomato juice", "fresh parsley", "lemon juice", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 108.7 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 339.6 [CarbohydrateContent] 18.6 [FiberContent] 3.6 [SugarContent] 11.2 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Roughly chop all vegetables, blend together in food processor, or blender, until fairly smooth. Stir in lemon juice, parsley, tomato juice and tabasco sauce. Chill for 30 minutes, or more, and serve. |
[Name] Awesome Breakfast Eggs [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-21T17:24:00Z [Description] Make and share this Awesome Breakfast Eggs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/36/6/picbVNop7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/36/6/picxjTuSC.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Cheese", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "1", "1", "1/2", "1", "1", "8", "1/2", "4"] [RecipeIngredientParts] ["bacon", "hot salsa", "onion", "mushroom", "extra-sharp cheddar cheese", "eggs", "milk", "English muffins"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 411.3 [FatContent] 29.0 [SaturatedFatContent] 11.3 [CholesterolContent] 257.1 [SodiumContent] 859.3 [CarbohydrateContent] 18.4 [FiberContent] 1.3 [SugarContent] 2.4 [ProteinContent] 18.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Fry bacon and drain on paper towels.", "Pour off all but 1 1/2 tbsp of the drippings and sauté the mushrooms and onions in the skillet until just soft.", "Stir in the soup, milk and salsa and heat until it begins to bubble. Stir in the cheese until it melts.", "Spray Pam on a 9x13\" pan and pour the mixture into the pan.", "Break the eggs over top of the sauce.", "Crumble and sprinkle on the bacon.", "Bake at 350°F for 20 minutes.", "Spoon 1 egg and sauce on toasted muffin half.", "Repeat with other muffins." ] |
[Name] West Indies Meat Rub [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1M [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2002-02-21T17:24:00Z [Description] Make and share this West Indies Meat Rub recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Caribbean", "High Fiber", "High In...", "Spicy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["curry powder", "ground cumin", "chili powder", "ground black pepper", "paprika", "ground mixed spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 1.0 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 50 ml., approximately [RecipeInstructions] Mix all the ingredients together. Coat meat in the mixture. Cook under the broiler or on the barbecue. Brush lightly with oil during cooking. |
[Name] Penne Pasta with Roasted Veggies [AuthorId] 27395 [AuthorName] Manda [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-21T17:24:00Z [Description] Another simple, vegetarian pasta and veggie dish; VERY low in fat and calories, and the balsamic vinegar works it's wonders once again! I eat this often during lent, and leftovers are also good cold the next day. [Images] character(0) [RecipeCategory] Penne [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "1/4", "1", "3", "3 -4"] [RecipeIngredientParts] ["eggplant", "zucchini", "onion", "salt", "black pepper", "penne pasta", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 395.2 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 406.8 [CarbohydrateContent] 89.7 [FiberContent] 15.7 [SugarContent] 10.1 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450 degrees. Coat 2 shallow baking pans with cooking spray. Mix eggplant, squash, zucchini, peppers, onion, 1/2 tsp salt, 1/8 tsp pepper in large bowl. Coat veggies with cooking spray and toss. Divide between 2 pans. Roast in oven 35 minutes until lightly browned and tender. Cook pasta according to package and drain, reserving 1 cup liquid. Toss veggies, pasta, vinegar, garlic, remaining salt and pepper with enough pasta liquid to moisten. |
[Name] Linguine With Sun-Dried Tomato Pesto [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-21T17:24:00Z [Description] Make and share this Linguine With Sun-Dried Tomato Pesto recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/36/9/picaus57E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/36/9/picvSTN9R.jpg"] [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/2", "1", "4", "1", NA, NA, NA] [RecipeIngredientParts] ["pine nuts", "parmesan cheese", "sun-dried tomato", "garlic clove", "olive oil", "linguine", "ground black pepper", "basil leaves", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 249.4 [FatContent] 23.8 [SaturatedFatContent] 3.9 [CholesterolContent] 7.3 [SodiumContent] 269.3 [CarbohydrateContent] 5.8 [FiberContent] 1.3 [SugarContent] 3.0 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the pine nuts in a small non-stick frying pan and toss over a low heat for 1-2 minutes or until the nuts are lightly toasted and golden. Tip the nuts into a food processor. Add the Parmesan, sun-dried tomatoes and garlic, with pepper to taste. Process until finely chopped. With the machine running, gradually add the oil through the feeder tube until it has all been incorporated evenly and the ingredients have formed a smooth paste. Cook pasta according to packet directions, Drain well, reserving a little of the cooking water. Tip the pasta into a warmed bowl, add the pesto and a few spoonfuls of the hot water and toss well. Serve immediately garnished with the basil leaves and Parmesan shavings. |
[Name] Spinner's Veggie Soup [AuthorId] 31635 [AuthorName] Sarah [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-21T17:24:00Z [Description] Made this one winter, with whatever I had at the time, I usually vary the veggies I use, which is why I love this recipe [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "2", "3", "1", "2", "2", "2", "1", "1/4 - 1/2", NA] [RecipeIngredientParts] ["crushed tomatoes", "onions", "carrots", "swede", "turnip", "leek", "shallots", "red capsicums", "zucchini", "garlic cloves", "olive oil", "herbs", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.8 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.2 [SodiumContent] 177.2 [CarbohydrateContent] 22.5 [FiberContent] 5.7 [SugarContent] 8.1 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chop all vegetables. In large pot heat up olive oil and cook onions, garlic, chili and leek until soft. Add tomatoes and the rest of the chopped vegetables, and vegetable stock. Stir in herbs and black pepper, bring to boil, then simmer until vegetables are soft. |
[Name] Wastels Yfarced (Toasted Stuffed Brown Rolls) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-21T17:24:00Z [Description] Make and share this Wastels Yfarced (Toasted Stuffed Brown Rolls) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "Vegetable", "Scottish", "Welsh", "European", "Kid Friendly", "St. Patrick's Day", "< 60 Mins", "Oven", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "4", "4", "2", NA, "2"] [RecipeIngredientParts] ["butter", "mushrooms", "raisins", "salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.0 [FatContent] 20.7 [SaturatedFatContent] 11.1 [CholesterolContent] 181.6 [SodiumContent] 361.6 [CarbohydrateContent] 37.4 [FiberContent] 4.7 [SugarContent] 16.1 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] 6 half wastels [RecipeInstructions] Put halved rolls in moderately hot oven for approx. 10 minutes or till they are lightly browned and crisp. Melt the butter in a pan and cook the mushrooms for a couple of minutes. Add the spinach and the raisins and continue to cook gently for several minutes, or till the butter has been almost absorbed by the veggies. Season to taste with the salt, pepper, and spices. Beat the egg in a bowl, add to the veggie mixture and cook it gently just long enough for the egg to slightly bind to the other ingredients. Pile the filling into the halved rolls and serve at once. |
[Name] Linguini with White Clam Broth [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT16M [PrepTime] PT10M [TotalTime] PT26M [DatePublished] 2002-02-21T17:24:00Z [Description] This started as a low fat version of the tradition dish. The broth was so delicious I kept increasing the amount. I have never gone back to the original version. Various family have been known to pick up their bowl and slurp up any remaining broth when they thought I wasn't looking [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "6 -8", "10", "3", "3", "1/2", NA, "2", "1"] [RecipeIngredientParts] ["olive oil", "garlic", "red pepper flakes", "clams", "white wine", "salt", "fresh parsley", "linguine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.8 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 31.0 [SodiumContent] 467.7 [CarbohydrateContent] 73.1 [FiberContent] 3.0 [SugarContent] 5.3 [ProteinContent] 22.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large sauce pan, add garlic and red pepper flakes, cook over very low heat 5 minutes. Add broth, clams and white wine, simmer 10 minutes. Add parsely and simmer 1 minute. Ladle broth over linguini in soup bowls and serve. |
[Name] Caribbean Black Bean Soup - Slow Cooker [AuthorId] 3288 [AuthorName] TishT [CookTime] PT8H [PrepTime] PT8H [TotalTime] PT16H [DatePublished] 2002-02-22T09:43:00Z [Description] A filling easy soup to make...takes a little preparation if you use dried black beans, but worth the effort. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Vegetable", "Caribbean", "Weeknight"] [RecipeIngredientQuantities] ["1", "3", "1", "4", "1", "1", "1", "2", "1", "1", "1/2", "3", "2", NA, NA] [RecipeIngredientParts] ["dried black beans", "onions", "green pepper", "garlic", "ham hocks", "ham", "ground cumin", "dried oregano", "dried thyme", "salt", "pepper", "water", "vinegar", "sour cream", "fresh cilantro"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 237.0 [FatContent] 2.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 880.1 [CarbohydrateContent] 41.6 [FiberContent] 9.8 [SugarContent] 3.5 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Soak beans overnight in 4 quarts water.", "Drain.", "Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.", "Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.", "For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.", "Return to cooker.", "If you like it souper, leave it as is.", "Add vinegar and stir well.", "Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro." ] |
[Name] Chocolate Cherry Cookies [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2002-02-22T09:43:00Z [Description] A hidden cherry under the chocolate makes a sweet surprise when you bite into these wonderful chocolate cookies. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/4/pic32aB03.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/4/picJtL33H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/4/pictxgP8A.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1/4", "1/4", "1/4", "1", "1 1/2", "48", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "butter", "margarine", "sugar", "baking soda", "baking powder", "salt", "egg", "vanilla", "maraschino cherries", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 51.0 [Calories] 93.8 [FatContent] 3.7 [SaturatedFatContent] 2.2 [CholesterolContent] 10.2 [SodiumContent] 43.6 [CarbohydrateContent] 14.6 [FiberContent] 0.9 [SugarContent] 10.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] ["Combine flour and cocoa; set aside.", "Beat butter in a med bowl on med speed until softened.", "Add sugar, baking soda, baking powder and salt.", "Beat until well mixed.", "Beat in egg and vanilla, scraping the side of the bowl.", "Gradually beat in flour mixture.", "Shape dough into 1-inch balls.", "Place 2-inches apart on an ungreased cooking sheet.", "Press down the centers with your thumb.", "Drain cherries, reserving juice.", "Place a cherry in the center of each cookie in the depression you made with your thumb.", "Combine chocolate pieces and condensed milk in a small saucepan.", "Cook and stir over low heat until the chocolate is melted.", "Stir in 4 teaspoons of the reserved cherry juice.", "Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.", "If the frosting is too thick, thin with additional cherry juice.", "Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.", "Cool on cookie sheet for 1 minute.", "Transfer to a wire rack to finish cooling." ] |
[Name] Harissa [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2002-02-22T09:43:00Z [Description] Make and share this Harissa recipe from Food.com. [Images] character(0) [RecipeCategory] Ethiopian [Keywords] ["African", "Free Of...", "Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "8", "1/2", "1", "2", "2", "1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["garlic", "ground coriander", "mint", "cilantro leaves", "fresh parsley leaves", "rock salt", "tomato puree", "sugar", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1856.7 [FatContent] 55.5 [SaturatedFatContent] 7.6 [CholesterolContent] 0.0 [SodiumContent] 436.1 [CarbohydrateContent] 349.4 [FiberContent] 137.4 [SugarContent] 202.6 [ProteinContent] 52.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Simmer the chilies for 2 minutes in a little water and soak for 1 hour. Drain. Blend with all the remaining ingredients in a food processor until smooth. Pass through a sieve to remove any lurking chili seeds. Put in a sterilised glass jar, dribble extra olive oil over the surface to create an airtight seal. Refrigerate. |
[Name] Nestle' Oatmeal Scotchies [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-22T09:43:00Z [Description] One of our families favorite cookies. I often bake these to take to different events and am always asked for the recipe since they are such a different cookie from the standard cookie. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/6/picNzhIzt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/6/pic9ve9ua.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/6/picP4Fdli.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/6/picfJDhAo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/6/picANUxOj.jpg" ] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/2", "1/2", "1", "3/4", "3/4", "2", "1", "3", "1"] [RecipeIngredientParts] ["unsifted flour", "baking soda", "salt", "cinnamon", "butter", "brown sugar", "granulated sugar", "eggs", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 73.0 [Calories] 1311.5 [FatContent] 71.5 [SaturatedFatContent] 48.8 [CholesterolContent] 215.0 [SodiumContent] 1128.4 [CarbohydrateContent] 160.8 [FiberContent] 1.2 [SugarContent] 130.2 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] 4 dozen cookies or bars [RecipeInstructions] Preheat oven to 375 degrees F. Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded Tablespoonfuls onto an ungreased baking sheet. Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely. Pan Cookie Variation: Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread in prepared pan. Bake for 18 to 22 minutes or until lightly browned. Cool completely in pan on wire rack. |
[Name] Sweet Pickle Sticks [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5H [TotalTime] PT5H10M [DatePublished] 2002-02-22T09:43:00Z [Description] Since we're all talking gardening, thought I'd post our all time favorite sweet pickle. Prep time is for soaking the cucumbers. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "Potluck", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["7 1/2", "8", "6", "9", "9", "1 1/2", "6"] [RecipeIngredientParts] ["cider vinegar", "sugar", "salt", "celery seeds", "turmeric", "mustard seeds", "cucumbers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1184.5 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 2354.8 [CarbohydrateContent] 288.2 [FiberContent] 3.2 [SugarContent] 274.8 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 6 quarts [RecipeInstructions] Wash and cut the cucumbers in sticks. Pour boiling water over the cucumber sticks and let stand for 4 hours. Drain and pack into 6 quart jars. Put all other ingredients in large pot. Boil this for 6 minutes. Pour hot liquid over the cucumbers, and seal firmly. Process in boiling water bath for 5 minutes. |
[Name] Lemon Asparagus II [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2002-02-22T09:43:00Z [Description] Simple, easy, quick and very tasty, put a bit of butter or margerine on the asparagus when you serve them if you want I don't bother they are so flavorsome plain [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/8/pic3bMom6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/8/picRXu7C5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/8/pic0jtVKF.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["asparagus", "lemon", "oregano", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 84.9 [FatContent] 0.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 51.2 [CarbohydrateContent] 17.7 [FiberContent] 8.5 [SugarContent] 4.7 [ProteinContent] 9.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash the asparagus and snap of the tough bottom stem. Bring to a boil 1 1/2 cups water in a fairly large saucepan (large enough so the spears can lay flat]. Slice the lemon and put it in the pot along with the oregano and water. When it is at a roiling boil put in the asparagus cover and cook 3 minutes. The spears should be heated through but still crisp. |
[Name] Creamy Cheeseburger Potato Soup [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-22T09:43:00Z [Description] Make and share this Creamy Cheeseburger Potato Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/9/picNs2N4B.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/37/9/picY1nns3.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1", "1", "4", "3", "1/4", "4", "4", "8", "2", "1/2"] [RecipeIngredientParts] ["ground beef", "onion", "basil", "beef broth", "potatoes", "green pepper", "butter", "flour", "Velveeta cheese", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 501.1 [FatContent] 35.2 [SaturatedFatContent] 20.1 [CholesterolContent] 127.9 [SodiumContent] 1252.4 [CarbohydrateContent] 24.0 [FiberContent] 2.3 [SugarContent] 5.0 [ProteinContent] 22.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In soup pot, cook and break up ground beef. Add onion,basil and beef broth. Bring to a boil. Add potatoes and green pepper. Cover and simmer 12 minutes. Bring back to a boil. In saucepan, melt butter and stir in flour. Cook 2 minutes. Add to soup, stirring. Reduce heat to low again and add cheese, cream and pepper. Stir until cheese melts. Serve. |
[Name] Elephant Garlic and Yukon Gold Potato Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-22T09:43:00Z [Description] Make and share this Elephant Garlic and Yukon Gold Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1/4", NA] [RecipeIngredientParts] ["yukon gold potato", "elephant garlic", "olive oil", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.2 [FatContent] 6.4 [SaturatedFatContent] 1.3 [CholesterolContent] 7.2 [SodiumContent] 350.1 [CarbohydrateContent] 34.3 [FiberContent] 2.4 [SugarContent] 5.0 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium soup pot over medium heat, saute the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden. Add the chicken stock and salt and pepper to taste. Turn the heat to high and bring to a boil and reduce to a simmer for approximately 20 minutes or until the potatoes are very soft. Remove the soup and puree in a food processor or blender until smooth. Transfer back into the sauce pot and stir in the scallions and serve. |
[Name] Self crusting quiche [AuthorId] 31558 [AuthorName] Karin... [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-22T09:43:00Z [Description] This is my favourite quiche recipe mainly because it is very vesatile. I have made a number of variations using the basic egg mixture each time but with different filling. eg. subtituting canned asparagus,and,1/4 pint asparagus brine and 1/4 pint milk instead of 1/2 pint milk. The basic recipe I was given atleast 10 years ago - but I've improved on it over the years. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1/4", "1/2", "2", "1", "1", "1", "1", "1/2", "2", "1", "2", NA, NA, "1/2"] [RecipeIngredientParts] ["eggs", "milk", "butter", "flour", "baking powder", "onion", "cheese", "feta cheese", "bacon", "spinach", "tomatoes", "salt", "black pepper", "blue cheese"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 432.6 [FatContent] 28.5 [SaturatedFatContent] 16.1 [CholesterolContent] 180.8 [SodiumContent] 738.9 [CarbohydrateContent] 27.4 [FiberContent] 2.6 [SugarContent] 3.2 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk the eggs, cream and milk and set aside. Mix the flour, baking powder, onion and grated cheese. Add to this the egg mixture and combine. Add the melted butter and season with salt and pepper. Pour this mixture into a well greased quiche/flan dish. Then add all other ingredients- this ensures the filling is distributed evenly. Bake in moderate oven for approxiamately 40 minutes or until the center feels set when pressed. This is yummmmmmy served with a lettuce salad. |
[Name] Spaghetti with Pecorino and Pepper [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-22T09:43:00Z [Description] Make and share this Spaghetti with Pecorino and Pepper recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Cheese", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", NA] [RecipeIngredientParts] ["spaghetti", "extra virgin olive oil", "fresh black pepper"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 542.3 [FatContent] 15.2 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 85.1 [FiberContent] 3.6 [SugarContent] 2.0 [ProteinContent] 14.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add the pasta to a large pot of boiling water. As the pasta softens, stir to prevent it from sticking together. Cook it until it is tender, but firm to the bite, al dente. Carefully drain the pasta, leaving a few drops of water clinging to the spaghetti. Pour the oil into a large, warmed bowl. Add the pasta, cheese, and plenty of coarse black pepper, and toss to blend. Divide the pasta among warmed shallow soup bowls, and serve at once. |
[Name] Vegetarian, Spinach, Shiitake & Tofu Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-22T09:43:00Z [Description] Make and share this Vegetarian, Spinach, Shiitake & Tofu Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegetable", "Vegan", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["5", "8", "8", "4", "1", "1", NA] [RecipeIngredientParts] ["spinach", "tofu", "shiitake mushrooms", "ground ginger"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 68.7 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 52.1 [CarbohydrateContent] 5.3 [FiberContent] 2.1 [SugarContent] 1.3 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour the stock into a large sauce pan and bring to a boil. Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes. Remove the pan from the heat and stir in the sesame oil. Season with salt and pepper and serve hot. |
[Name] The Cheese Log [AuthorId] 28846 [AuthorName] Caryn [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-22T09:43:00Z [Description] Make and share this The Cheese Log recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Fruit", "Nuts", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "4", NA, NA, "3 -4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["Velveeta cheese", "mayonnaise", "sour cream", "cream cheese", "cayenne pepper", "green onions", "black olives", "green chili", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2909.6 [FatContent] 239.6 [SaturatedFatContent] 106.5 [CholesterolContent] 543.2 [SodiumContent] 7209.8 [CarbohydrateContent] 111.4 [FiberContent] 18.2 [SugarContent] 71.5 [ProteinContent] 101.7 [RecipeServings] nan [RecipeYield] 1 cheese log [RecipeInstructions] In a small bowl, blend the mayonnaise, sour cream, and cream cheese together until smooth; set aside. Roll out the Velveeta into an 11x15-inch rectangle. Spread the mayonnaise mixture evenly over the rolled Velveeta (not all the way to the sides]. Sprinkle with garlic salt and cayenne pepper. Layer the onions, black olives, green chilies, salad olives, and pecans on top of the mayonnaise mixture. Fold one side of the Velveeta over. Put your serving tray on top, then flip your cheese log over onto the tray so that no seam shows. Spread on crackers. Great with salsa too. |
[Name] Vegetarian Tossed Hearts Of Romaine With Peppers & Honey-Lemon Dressing [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-22T09:43:00Z [Description] Make and share this Vegetarian Tossed Hearts Of Romaine With Peppers & Honey-Lemon Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["honey", "fresh rosemary", "red bell pepper", "yellow bell pepper", "green bell pepper", "romaine lettuce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 100.6 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 26.6 [CarbohydrateContent] 23.1 [FiberContent] 7.2 [SugarContent] 13.5 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thoroughly whisk together the lemon juice, honey and rosemary. Cut the base end off of the romaine hearts, separate the leaves, then wash and dry them thoroughly. Place the leave and peppers in a mixing bowl with the dressing to coat them completely. To serve stack the romaine leaves on individual plates in crosswise layers. Top each serving with any remaining peppers that do not cling to the leaves. |
[Name] Beef in Claret [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2002-02-22T09:43:00Z [Description] Historically, there has been a long "French Connection" between Scotland and France. As a result, there has always been a fair amount of gastronomic interplay between the two countries. In particular, French wine, especially claret, was imported and used in cooking as well as being consumed in large quantities. Here is a recipe combining home produced beef with French claret. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Lunch/Snacks", "Pork", "Grains", "Vegetable", "Meat", "Scottish", "European", "Potluck", "Weeknight", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5", "6 -8", "2", "3", "4", "5", "2", "1", NA, NA, "1", "1"] [RecipeIngredientParts] ["lean bacon", "onions", "button mushrooms", "garlic", "flour", "Burgundy wine", "salt", "black pepper", "sugar", "fresh herb"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 604.4 [FatContent] 47.4 [SaturatedFatContent] 16.4 [CholesterolContent] 127.7 [SodiumContent] 240.6 [CarbohydrateContent] 8.6 [FiberContent] 1.0 [SugarContent] 3.1 [ProteinContent] 34.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the bacon in a frying pan until it is lightly brown. Add the onions and cook uncovered for roughly ten minutes. Then add the mushrooms, stir, cover and cook gently for a further ten minutes. Preheat the oven to 300F/150C/Gas Mark 2. Cut the stewing steak into cubes roughly 1½\" square. Heat the oil in a frying pan and brown the cubes of meat. Place in a casserole, add the garlic and sprinkle the flour over the meat. Place in the oven uncovered for 15 minutes to continue the browning process. Stir from time to time. Add the wine, light seasoning and herbs. Cover and simmer for 3 hours or until the meat is tender. Remove from the oven and stir in the trimmings. Heat for a further five minutes and serve with boiled potatoes sprinkled with chopped parsley. If you have another bottle of Burgundy or Beaujolais to drink with the meal- so much the better! |
[Name] Nestle' Chewy Butterscotch Brownies [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-22T09:43:00Z [Description] Make and share this Nestle' Chewy Butterscotch Brownies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/38/7/01481165638.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/38/7/picWlDqwX.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/2", "1", "1 3/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "butter", "brown sugar", "vanilla extract", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 1727.1 [FatContent] 89.5 [SaturatedFatContent] 51.2 [CholesterolContent] 215.0 [SodiumContent] 1149.6 [CarbohydrateContent] 216.0 [FiberContent] 5.2 [SugarContent] 148.1 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] 4 dozen brownies [RecipeInstructions] Preheat oven to 350 degrees F. Combine flour, baking powder, and salt in a medium bowl; set aside. Beat butter, brown sugar, and vanilla extract in a large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels, and nuts. Spread into ungreased 13x9-inch baking pan. Sprinkle with remaining morsels. Bake for 30 to 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. |
[Name] Mardi Gras Casserole [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-22T09:44:00Z [Description] Easy tasty dish that my mom has made since I was very young. Very well received when I've brought to pot luck dinners. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1", "2 -3", NA, "3"] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "garlic cloves", "tomato sauce", "stewed tomatoes", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 477.2 [FatContent] 18.4 [SaturatedFatContent] 6.9 [CholesterolContent] 77.1 [SodiumContent] 663.8 [CarbohydrateContent] 48.4 [FiberContent] 4.6 [SugarContent] 10.0 [ProteinContent] 29.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large pan, brown ground beef; drain and return to pan.", "Set aside.", "In a small skillet, saute' onion, green pepper, and garlic.", "Add this to the ground beef; mix well.", "Add tomato sauce and stewed tomatoes; mix well.", "Stir in Worcestershire sauce, Italian seasoning, salt and pepper.", "Add cooked elbow macaroni; stir well.", "Simmer for 45 minutes with lid cracked; stirring occasionally.", "(You can also place this mixture in a casserole cover with cheese (of your choice] and bake at 350 degrees F. for 25 to 30 minutes]." ] |
[Name] Delice Cheesecake Bars [AuthorId] 2586 [AuthorName] Donna M. [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Delice Cheesecake Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Cheesecake", "Dessert", "Cookie & Brownie", "Cheese", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", "2", "1/2", "2", "1/8", "1", "2", "2", "1", "1", "1", "1/8", "1", "1", "4", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "orange zest", "lemon, zest of", "milk", "salt", "flour", "flour", "cream cheese", "sugar", "egg", "orange zest", "lemon, zest of", "salt", "powdered sugar", "cinnamon", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.0 [FatContent] 11.2 [SaturatedFatContent] 6.7 [CholesterolContent] 40.0 [SodiumContent] 111.2 [CarbohydrateContent] 19.0 [FiberContent] 0.3 [SugarContent] 13.7 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Mix crust ingredients and press into a 9x9\" or 7x11\" ungreased pan. Bake at 400 degrees for 15 minutes. Remove from oven and lower oven heat to 300 degrees. Beat Cream cheese, gradually adding sugar. Add remaining filling ingredients and beat well. Pour over baked crust. Return to oven and bake 1 hour at 300 degrees. Remove from oven and sprinkle sliced almonds evenly over top. Mix icing ingredients and drizzle over top of hot bars. Cool and chill before cutting. Store in refrigerator. |
[Name] Slow Cooker Whole Wheat Bread [AuthorId] 3288 [AuthorName] TishT [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-02-22T09:44:00Z [Description] I found this recipe in the fix it and forget it cookbook and thought it was intriquing. Hope you will too! [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "High Protein", "High In...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/4", "3/4", "1", "2 1/2", "1 1/4"] [RecipeIngredientParts] ["powdered milk", "honey", "salt", "whole wheat flour", "white flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 421.8 [FatContent] 12.9 [SaturatedFatContent] 6.0 [CholesterolContent] 31.0 [SodiumContent] 339.9 [CarbohydrateContent] 63.5 [FiberContent] 5.3 [SugarContent] 21.2 [ProteinContent] 15.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together milk, oil, honey salt, yeast, and half the flour in electric mixer bowl. Beat with mixer for 2 minutes. Add remaining flour. Mix well. Place dough in well greased bread or cake pan that will fit into your cooker. Cover with greased tin foil. Let stand for 5 minutes. Place in slow cooker Cover cooker and bake on High 2 1/2-3 hours. Remove pan and uncover. Let stand for 5 minutes. Serve warm. |
[Name] Wild Onion Clam Chowder [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-22T09:44:00Z [Description] I'm not sure where this recipe came from but I started making this for my grandfather when I was 12 yrs old. My grandfather will be turning 92 this year and still enjoys my clam chowder. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/39/1/picbMvy5R.jpg" [RecipeCategory] Chowders [Keywords] ["< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "4", "1", "2", "1", "1", "1/8", "1"] [RecipeIngredientParts] ["scallion", "onion", "butter", "flour", "milk", "minced clams", "potato", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 520.1 [FatContent] 22.9 [SaturatedFatContent] 13.1 [CholesterolContent] 140.6 [SodiumContent] 918.2 [CarbohydrateContent] 38.4 [FiberContent] 2.6 [SugarContent] 2.7 [ProteinContent] 39.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pot, saute' scallions and onions in butter; about 5 minutes. Add diced potato, then the flour; blend well. Add milk. Heat to almost boiling; stirring constantly. Add clams with juice, salt, pepper, and celery salt. Continue to cook another 10 minutes. |
[Name] Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT14M [PrepTime] PT25M [TotalTime] PT39M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/39/2/picdSTg54.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/39/2/pic8FixNO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/39/2/picpL5hV9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/39/2/picC0nWyd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/39/2/pic6HljYX.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "16", "2", "3", "6", "1", "1", "2", "1", "4", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["canola oil", "shrimp", "garlic", "bell peppers", "shiitake mushrooms", "bok choy", "water chestnut", "soy sauce", "scallions", "ground ginger", "red pepper flakes", "cilantro", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 176.5 [FatContent] 5.3 [SaturatedFatContent] 0.6 [CholesterolContent] 32.0 [SodiumContent] 874.5 [CarbohydrateContent] 24.7 [FiberContent] 6.1 [SugarContent] 8.6 [ProteinContent] 11.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the canola oil in a large wok or saute pan. When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink. Remove the shrimp from the pan and set aside. Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes. Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp. Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed. Serve immediately. |
[Name] Spicy Meatball Sandwiches [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT12M [TotalTime] PT37M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Spicy Meatball Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "European", "Potluck", "Summer", "Spicy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/4", "3", "1", "2", "1", "1/2", "1/2", "1/4", "1/4", "4"] [RecipeIngredientParts] ["lean ground beef", "onions", "egg", "milk", "salt", "tomatoes and green chilies", "garlic powder", "cumin", "cayenne pepper", "paprika", "chili powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 538.5 [FatContent] 21.5 [SaturatedFatContent] 7.9 [CholesterolContent] 164.1 [SodiumContent] 1612.0 [CarbohydrateContent] 40.6 [FiberContent] 2.0 [SugarContent] 1.8 [ProteinContent] 43.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix first 6 ingredients in bowl. Form into balls the size of walnuts. Heat tomatoes in skillet. Add spices. Cook till boiling. Add meatballs and simmer for 25 minutes. Serve on hoagy rolls. |
[Name] Pina Colada [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Pina Colada recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "3"] [RecipeIngredientParts] ["light rum", "coconut milk", "pineapple"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 296.8 [FatContent] 9.6 [SaturatedFatContent] 8.5 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 5.3 [FiberContent] 0.4 [SugarContent] 3.0 [ProteinContent] 1.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a collins glass and serve with a straw. |
[Name] Very Easy Stromboli [AuthorId] 31774 [AuthorName] HabaneroHog [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Very Easy 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/20/39/5/W810jWmRgS0ZEd9LLIDp_001.JPG" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks", "Potluck", "Bread Machine", "< 60 Mins", "Oven", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "4", "3 1/4", "1", "1", "2 1/4", "5 -6", "20", "12 -14"] [RecipeIngredientParts] ["water", "all-purpose flour", "sugar", "salt", "fast rise yeast", "provolone cheese", "ham"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 334.2 [FatContent] 13.9 [SaturatedFatContent] 4.7 [CholesterolContent] 17.8 [SodiumContent] 532.6 [CarbohydrateContent] 40.3 [FiberContent] 1.7 [SugarContent] 0.8 [ProteinContent] 11.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Select settings for your bread machine for dough. Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, pushing some of the mixture into corners. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. Program for dough. Program timer if used. Start bread maker. When done, unlock pan from bread maker. Place dough onto floured surface. Cut in 2 pieces for thick crust, 3 pieces for thinner crust. Roll out to 2 or 3 14 x 8 rectangles, place the 6 slices of provolone cheese along one edge of each rectangle overlapping each slice enough to run the 14 inch length of crust. Place 3 rows of pepperoni along 14 inch edge overlapping each slice by 1/2. be sure to leave 2-3 inches along opposite edge free of filling so when you roll up it will make a good seal. roll to make a 14 inch loaf making sure to not wrap tightly. Place diagonal slices across top about every 2 inches to vent. Bake at 350°F for 30-40 minutes. Place on oven broiler pan greased (no foil] so any oil from pepperoni can run to bottom pan not soaking into crust. |
[Name] Shrimp Creole [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-22T09:44:00Z [Description] This is one of my husband's favorite dishes that his mom makes for him. The preparation time does not include cleaning the shrimp. [Images] character(0) [RecipeCategory] Creole [Keywords] ["Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2", "3", "1 1/2", "2", "1", "2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["butter", "onion", "green pepper", "celery", "garlic", "flour", "water", "tomato sauce", "bay leaf", "salt", "oregano", "chili powder", "raw shrimp"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 370.3 [FatContent] 10.2 [SaturatedFatContent] 4.5 [CholesterolContent] 360.9 [SodiumContent] 2155.9 [CarbohydrateContent] 19.7 [FiberContent] 2.9 [SugarContent] 6.8 [ProteinContent] 49.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pot, saute' onion, green pepper, celery, and garlic in butter until tender. In a small cup, combine flour and water; mix well. Stir into the pot the flour mixture, tomato sauce, bay leaf, salt, oregano, and chili powder. Bring to a boil and simmer 30 minutes with pot covered. Add shrimp and cook mixture until shrimp is pink. Serve over white rice. |
[Name] Raisin Iron Bars [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Raisin Iron Bars recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/39/7/picmmZnpP.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/4", "1", "1/2", "1", "1 1/2", "1", "1/4", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["molasses", "water", "egg", "brown sugar", "carrot", "flour", "non-fat powdered milk", "baking powder", "baking soda", "cinnamon", "salt", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 165.1 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 10.7 [SodiumContent] 197.6 [CarbohydrateContent] 28.6 [FiberContent] 1.4 [SugarContent] 15.5 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 18 bars [RecipeInstructions] Preheat oven to 350°F. In a small bowl, sift flour, non-fat dry milk, baking powder, baking soda, cinnamon, and salt; set aside. In a medium bowl, mix oil, molasses,and water. Add egg, brown sugar, and carrots. Add dry ingredients; mix well. Add the rolled oats and raisins; mix well. Pour into a greased 9-inch pan. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool for at least 15 minutes. Cut into 18 bars. |
[Name] Ring Around the Rosey Shrimp [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT5M [PrepTime] PT5H [TotalTime] PT5H5M [DatePublished] 2002-02-22T09:44:00Z [Description] Watch your guests form a ring around this dish! You can make it the day before and it tastes even better. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Weeknight", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1", "1", "1", "1", "3/4", "3/4", "1/2", "1", "1", "3"] [RecipeIngredientParts] ["baby shrimp", "water", "unflavored gelatin", "cream cheese", "mayonnaise", "onion", "celery", "paprika", "Worcestershire sauce", "horseradish", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.8 [FatContent] 7.6 [SaturatedFatContent] 3.8 [CholesterolContent] 89.1 [SodiumContent] 556.6 [CarbohydrateContent] 7.5 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 9.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Dissolve gelatin in water. Heat tomato soup, add gelatin, cream cheese and mayo, beat until blended. Add shrimp and remaining ingredients and mix. Pour into an oiled ring mold, chill 4-6 hours until set. Unmold and serve with crackers. |
[Name] Creamy Baked Chicken [AuthorId] 25983 [AuthorName] Music Heather [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-02-22T09:44:00Z [Description] This is a very simple and delicious dish for the entire family. The white wine and Swiss cheese make the dish flavorful. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "8", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "swiss cheese", "white wine", "herb stuffing mix", "butter"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 524.4 [FatContent] 32.9 [SaturatedFatContent] 18.9 [CholesterolContent] 156.6 [SodiumContent] 766.1 [CarbohydrateContent] 8.9 [FiberContent] 0.0 [SugarContent] 1.3 [ProteinContent] 44.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] HEAT oven to 350 degrees. ARRANGE chicken in lightly greased 13\"x9\"x2\" baking dish. TOP chicken with cheese slices. COMBINE soup and wine, stirring well. SPOON sauce evenly over chicken. SPRINKLE with stuffing mix and drizzle with butter. BAKE for 45 to 55 minutes. |
[Name] Baked Corn [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Baked Corn recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/40/0/picVzCGGY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/40/0/picHjKhtV.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "1/4", "6"] [RecipeIngredientParts] ["onions", "butter", "flour", "sour cream", "shoe peg corn", "salt", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 250.2 [FatContent] 16.5 [SaturatedFatContent] 8.4 [CholesterolContent] 36.4 [SodiumContent] 595.7 [CarbohydrateContent] 24.6 [FiberContent] 2.4 [SugarContent] 4.3 [ProteinContent] 5.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, saute' onion in butter until tender. Stir in flour and cook for 1 minute over low heat; stirring constantly. Gradually stir in sour cream, corn, and salt; cook over medium-low heat until thoroughly heated (Do Not Boil]; stirring constantly. Stir in 1/2 chopped bacon. Pour mixture into a greased, shallow 2-quart casserole dish. Sprinkle with remaining bacon. Bake at 350 degrees F for 25 to 30 minutes |
[Name] Nestle' Golden Cupcakes [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Nestle' Golden Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1/2", "1/4", "2", "1/4", "2", "1/2", "1", "1/2", "1", "1/8", "1", "1/2", "1/2"] [RecipeIngredientParts] ["unsifted flour", "unsifted flour", "baking soda", "salt", "butter", "granulated sugar", "granulated sugar", "brown sugar", "brown sugar", "vanilla extract", "egg", "brown sugar", "egg", "salt", "vanilla extract"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 232.6 [FatContent] 11.8 [SaturatedFatContent] 6.0 [CholesterolContent] 41.7 [SodiumContent] 214.5 [CarbohydrateContent] 31.0 [FiberContent] 1.2 [SugarContent] 22.4 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 16 cupcakes [RecipeInstructions] CUPCAKES-------------. Preheat oven to 375 degrees F. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, combine butter, sugar, brown sugar, and vanilla extract; beat until creamy. Beat in egg. Blend in flour mixture. Spoon mixture into 16 paper-lined muffin cups, using 1 rounded measuring tablespoon batter for each. Bake 15 minutes. Remove from oven. Increase oven temperature to 425 degrees F. Spoon 1 tablespoon topping (below] over each cupcake. Return to oven. Bake 8 to 10 minutes longer. Cool completely before removing from muffin cup. TOPPING-------------. In a small bowl, combine brown sugar, egg, and salt; beat at high speed until thick (about 5 minutes]. Stir in morsels, nuts, and vanilla extract. |
[Name] Lobster and Asparagus Risotto [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Lobster and Asparagus Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Short Grain Rice", "Rice", "Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["6", "1", "2", "1", "6", "2", "3", "4", "1", "12", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["garlic", "shallots", "red bell pepper", "white wine", "arborio rice", "lemon juice", "low sodium chicken broth", "tomatoes", "asparagus spears", "fresh dill", "fresh basil", "salt"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 499.1 [FatContent] 2.6 [SaturatedFatContent] 0.7 [CholesterolContent] 36.0 [SodiumContent] 855.7 [CarbohydrateContent] 91.2 [FiberContent] 5.0 [SugarContent] 3.9 [ProteinContent] 23.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400F degrees. Coat an ovenproof saute (pan with cooking spray and place it over medium-high heat]. Add the lobster, garlic, shallots and red bell pepper, and saute for 1 1/2 minutes, or until the lobster in just cooked. Remove the lobster from the pan and set it aside to cool. Add the wine, rice and lemon juice to the pan, and stir and cook for two minutes. Add one cup of the stock and continue cooking, stirring constantly, until the liquid has just evaporated. Add 1 1/2 cups more of the stock, and allow the stock to evaporate again while stirring. Stir in the remaining 1 1/2 cups of stock, the tomato, asparagus, dill, basil and salt. Transfer the pan to the oven and finish cooking for about 20 minutes, until all the liquid has evaporated. Remove the pan from the oven, and stir in the reserved lobster. |
[Name] Wild Mushroom Bread Pudding [AuthorId] 21730 [AuthorName] Izzy Knight [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-02-22T09:44:00Z [Description] This is one of those great dishes that accentuates your "chef's touch" by its home-made appearance: so hearwarming and comforting. I suggest you make this dish just before the guest arrives and keep it warm in the oven: the aroma will surely draw your guests into the kitchen. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "2", "1", "1", "1", "1", "1", "5", "2", "1", "1", NA, "1", "6"] [RecipeIngredientParts] ["butter", "green onion", "mushroom", "portabella mushrooms", "garlic", "fresh basil", "parsley", "dried thyme", "dried sage", "Worcestershire sauce", "eggs", "heavy cream", "milk", "parmesan cheese", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1303.5 [FatContent] 74.7 [SaturatedFatContent] 41.9 [CholesterolContent] 480.8 [SodiumContent] 1803.2 [CarbohydrateContent] 116.8 [FiberContent] 8.7 [SugarContent] 4.8 [ProteinContent] 44.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F degrees. Butter an 8x8x2 inch glass baking dish. Heat butter in a large skillet over medium heat. Add the green onions, and cook until soft about 2-3 minutes. Add all the mushroom, garlic, basil, parsley, sage and thyme and saute until mushroom are tender and nicely browned, about 10-15 minutes. Blend eggs with the cream, milk, all but 2 tbsps of the Parmesan, salt, pepper and cayenne together in a large bowl. Add the bread cubes tossing gently to coat. Let stand 15 minutes and then stir in the mushroom-onion mixture. Pour into the greased dish and sprinkle remaining cheese over top. Bake until golden brown and center is set, about 1 hour. Let it cool for 5 minutes before serving. |
[Name] Smack-Your-Lips Cake [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Smack-Your-Lips Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "mandarin orange sections", "crushed pineapple", "instant vanilla pudding"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.8 [FatContent] 6.4 [SaturatedFatContent] 1.2 [CholesterolContent] 53.7 [SodiumContent] 438.7 [CarbohydrateContent] 52.7 [FiberContent] 1.0 [SugarContent] 37.0 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix cake mix,eggs and orange slices for 2-3 minutes at med speed. Pour into 9x13 in'Pam'ed pan. Bake at 350 degrees for 30 minutes. Set aside and let cool completely. Combine crushed pineapple, dessert topping, and vanilla pudding mix. Mix well. Spread on top of cooled cake. Keep refrigerated. |
[Name] Five-Grain Soda Bread [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-22T09:44:00Z [Description] Quick and easy--we make it often. Freeze well and very nice toasted. (if you don't have all the flours, use a combination of what you have to make a total of 3 1/4 cups). From The Lighthearted Cookbook by Anne Lindsay. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "Canadian", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "3/4", "3/4", "2", "1", "1", "1/2", "3", "3/4", "1 3/4"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "rolled oats", "granulated sugar", "baking powder", "baking soda", "salt", "raisins", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 130.8 [FatContent] 2.9 [SaturatedFatContent] 0.6 [CholesterolContent] 1.1 [SodiumContent] 276.6 [CarbohydrateContent] 22.8 [FiberContent] 2.5 [SugarContent] 3.0 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 16 slices [RecipeInstructions] ["In bowl, combine all purpose, whole wheat, rye, graham flours and rolled oats, sugar, baking powder, baking soda and salt.", "Cut in margarine until well mixed.", "Stir in raisins, if using, add buttermilk and stir to make soft dough.", "Turn out onto lightly floured surface and knead about 10 times or until smooth.", "Place on greased baking sheet, flatten into circle about 2 1/2 inches thick.", "Cut a large \"x\" about 1/4 inch deep on top.", "Bake in 350°F oven for 1 hour or until toothpick inserted in center comes out clean." ] |
[Name] Creamy Yellow Pepper Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Creamy Yellow Pepper Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "Stove Top", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "5", "3", "2", "4", "1", "1/4", NA, NA, NA] [RecipeIngredientParts] ["leek", "carrot", "celery", "extra virgin olive oil", "water", "yellow bell peppers", "yukon gold potato", "Tabasco sauce", "sea salt", "white pepper", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 384.4 [FatContent] 19.7 [SaturatedFatContent] 3.0 [CholesterolContent] 5.4 [SodiumContent] 294.4 [CarbohydrateContent] 45.9 [FiberContent] 4.7 [SugarContent] 5.6 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place leek, carrot, celery and olive oil in stockpot over medium heat.", "Cook until softened, but not browned, about 8-10 minutes.", "Add stock, water, peppers and potato slices and carefully bring to simmer (don't boil!].", "Loosely cover and simmer for 45 minutes until peppers and potato slices are tender.", "Using a food processor or food mill, blend until smooth.", "Return to pot over low heat, add tabasco and season with salt and pepper.", "Ladle into bowls and either grate or shave Parmesan over soup." ] |
[Name] Coconut Banana Fritters [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Coconut Banana Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Nuts", "Caribbean", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3/4", "1/2", "1", "5", "2", "1", "3", NA] [RecipeIngredientParts] ["flour", "baking powder", "egg", "cream of coconut", "coconut milk", "water", "salt", "bananas", "sugar", "lime, juice of", "dark rum"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 526.2 [FatContent] 11.8 [SaturatedFatContent] 7.7 [CholesterolContent] 37.2 [SodiumContent] 282.2 [CarbohydrateContent] 95.2 [FiberContent] 4.5 [SugarContent] 42.6 [ProteinContent] 8.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and mix well. Set aside until ready to use. Sprinkle cut bananas with sugar, lime juice and rum. Marinate 1 hour. Heat cooking oil to cover in sauce pan. Dip bananas in batter and quickly fry in hot oil, turning once. Sprinkle with toasted coconut and serve immediately. (optional] garnish the plate with Chocolate syrup in decorative swirls. |
[Name] Soft Chocolate Chip Cookies [AuthorId] 30481 [AuthorName] Peach [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Soft Chocolate Chip Cookies recipe from Food.com. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/40/8/piclCfjdK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/40/8/picF2CjUz.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Baking", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "1", "3/4", "1/2", "1/2", "1/4", "1", "1", "1/8", "2", "2"] [RecipeIngredientParts] ["flour", "baking soda", "brown sugar", "butter", "shortening", "sugar", "instant vanilla pudding", "vanilla extract", "eggs", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 509.0 [Calories] 160.0 [FatContent] 8.6 [SaturatedFatContent] 4.1 [CholesterolContent] 17.1 [SodiumContent] 109.2 [CarbohydrateContent] 20.8 [FiberContent] 0.8 [SugarContent] 13.9 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven 350 degrees. Combine flour and baking soda. In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract. Mix until well blended. Add eggs and mix well. Beat in the flour mixture. Stir in chocolate chips. Drop by rounded teasponful and bake 10-12 minutes. |
[Name] Easy Sausage Mushroom Risotto [AuthorId] 16459 [AuthorName] Elizabeth Fullerton [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Easy Sausage Mushroom Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Short Grain Rice", "Pork", "Rice", "Vegetable", "Meat", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["water", "sausage", "arborio rice", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 528.7 [FatContent] 24.4 [SaturatedFatContent] 9.7 [CholesterolContent] 48.1 [SodiumContent] 773.4 [CarbohydrateContent] 62.9 [FiberContent] 2.1 [SugarContent] 0.5 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In saucepan, heat water to boiling. add salt and butter, then pinch off bite size pieces of sausage and drop into water. Add rice and soup. Stir for one minute. Turn heat down to low, cover, and simmer for 18-20 minutes. Stir occasionally. When finished cooking, allow to cool for five minutes then serve. |
[Name] Spinach Souffle' [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-22T09:44:00Z [Description] This is a favorite side dish in my family. We almost always serve it during Thansgiving and Christmas dinner. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1 1/2", "1/4 - 1/2"] [RecipeIngredientParts] ["frozen chopped spinach", "sour cream", "Pepperidge Farm Herb Stuffing", "butter"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 151.6 [FatContent] 15.7 [SaturatedFatContent] 9.9 [CholesterolContent] 37.2 [SodiumContent] 122.3 [CarbohydrateContent] 2.0 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degree F. In a small saucepan, cook spinach long enough to separate; drain. Mix sour cream with onion soup mix. Add to the spinach; mix well. Put the spinach mixture into a 1-quart casserole dish. Mix stuffing with melted butter. Sprinkle on top of spinach mixture. Bake for 30 minutes. |
[Name] Garlic Broth [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H30M [PrepTime] PT45M [TotalTime] PT2H15M [DatePublished] 2002-02-22T09:44:00Z [Description] I freeze this in ice cube trays and use it to saute veggies or any dish that calls for stock or broth I even add 1 cube to soup stock just for the flavor. The recipe can be doubled and freezes well. [Images] character(0) [RecipeCategory] Stocks [Keywords] ["Vegetable", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, NA, NA, "3", "2", "2"] [RecipeIngredientParts] ["garlic", "olive oil", "salt", "black pepper", "fresh thyme", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.6 [FatContent] 2.3 [SaturatedFatContent] 0.6 [CholesterolContent] 5.4 [SodiumContent] 262.5 [CarbohydrateContent] 16.3 [FiberContent] 0.6 [SugarContent] 3.1 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400° F. Cut tops off garlic, drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil and place in oven. Roast until garlic is golden and caramelized, about 45 minutes. Remove from oven and let cool. Heat chicken stock in a saucepan over medium heat. Add thyme sprigs, bay leaves, and salt and pepper to taste. Squeeze garlic cloves into saucepan. Keep broth warm over medium-low heat, about 45 minutes. Strain broth through a fine sieve lined with cheesecloth and return to pan. Keep warm over low heat. Heat to boiling just before serving. |
[Name] Deep Dish Layered Salad [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Deep Dish Layered Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "2", "2", "2", "2", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "lettuce", "celery", "green bell pepper", "green onion", "mushrooms", "frozen green peas", "bacon bits", "parmesan cheese", "mayonnaise", "brown sugar", "garlic powder", "curry powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.7 [FatContent] 2.1 [SaturatedFatContent] 0.7 [CholesterolContent] 39.2 [SodiumContent] 137.9 [CarbohydrateContent] 14.0 [FiberContent] 4.0 [SugarContent] 6.9 [ProteinContent] 6.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop. Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce. Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve. |
[Name] Pina Colada [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-22T09:44:00Z [Description] Make and share this Pina Colada recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/41/3/picfQtOdy.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", NA] [RecipeIngredientParts] ["Malibu rum", "milk"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 248.5 [FatContent] 9.3 [SaturatedFatContent] 5.8 [CholesterolContent] 33.3 [SodiumContent] 12.0 [CarbohydrateContent] 8.8 [FiberContent] 0.1 [SugarContent] 6.2 [ProteinContent] 0.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add some crumbled ice, mix it well and pour it into a tall glass. Garnish with a slice of fresh pineapple. |
[Name] Mama Mull's Chili [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2002-02-22T09:44:00Z [Description] This is a recipe passed down to me from my husband's Aunt better known as Mama Mull. It is an easy recipe to put together with lots of flavor. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "2", "1", "1", "1", "1/4", "1", NA, NA] [RecipeIngredientParts] ["ground beef", "onion", "garlic", "chili powder", "tomato sauce", "water", "stewed tomatoes", "red wine", "beer", "red kidney beans", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 522.3 [FatContent] 19.5 [SaturatedFatContent] 7.0 [CholesterolContent] 77.6 [SodiumContent] 1788.9 [CarbohydrateContent] 53.1 [FiberContent] 13.9 [SugarContent] 14.2 [ProteinContent] 34.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pot, brown the ground beef; pour off excess fat. Add onions and garlic; cook for several minutes over medium heat. Add chili powder and onion soup mix; stir thoroughly. Add water; cook and stir until the soup mix dissolves. Add tomato sauce and wine/beer; bring to boiling point and reduce heat to a simmer. Cook 1 hour. Continue cooking over low heat for another 1 to 2 hours; stirring occasionally, adding water if necessary. About 20 minutes prior to serving, check for seasonings- salt, pepper, and Tabasco. Add beans; simmer until beans are heated through. |
[Name] Roasted Lamb Loin with Fresh Sauerkraut [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Roasted Lamb Loin with Fresh Sauerkraut recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Vegetable", "Meat", "Roast", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", "1", "5", "1", "1", "1", "1", "32"] [RecipeIngredientParts] ["lamb loin chops", "ground fennel", "olive oil", "red cabbage", "white wine vinegar", "caraway seed", "fennel seed", "sugar", "asparagus spears"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.6 [FatContent] 29.8 [SaturatedFatContent] 11.8 [CholesterolContent] 70.3 [SodiumContent] 96.5 [CarbohydrateContent] 16.9 [FiberContent] 6.0 [SugarContent] 8.1 [ProteinContent] 20.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400. Thoroughly dust the lamb with the ground fennel seeds. Heat the olive oil in an ovenproof saute pan. When the pan is hot, sear the lamb on all sides until brown. Transfer the pan to the oven and roast for 8 to 10 minutes, until medium-rare to medium. Meanwhile, place the cabbage, vinegar, seeds and sugar in a saucepan and bring to a simmer over medium heat. Cook for 8 to 10 minutes, or until the cabbage is tender. Place the sauerkraut in a mound in the center of each serving plate. Arrange 8 spears of asparagus around the sauerkraut on each plate. Slice each lamb loin and arrange the slices on top of the asparagus around the sauerkraut, and serve immediately. |
[Name] Roast King Salmon with Pesto Glaze [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Roast King Salmon with Pesto Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["3", "1", "1/3", "1/3", NA, NA, "1 1/2", "6", "1/2", "1/3", "1"] [RecipeIngredientParts] ["garlic", "butter", "pine nuts", "pecans", "sea salt", "fresh ground pepper", "fresh basil leaves", "extra virgin olive oil", "parmesan cheese", "king salmon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 652.3 [FatContent] 58.5 [SaturatedFatContent] 11.6 [CholesterolContent] 71.7 [SodiumContent] 213.5 [CarbohydrateContent] 5.0 [FiberContent] 2.2 [SugarContent] 1.0 [ProteinContent] 29.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425° F degrees. Place garlic, butter, pine nuts, pecans, 2 pinches sea salt and 1 grind pepper in food processor bowl fitted with metal blade. Pulse process until mixture is finely ground (be careful not to over-process as nuts may turn to butter!]. Add basil, spinach leaves, and 1/4 cup of the olive oil. Process for 20 seconds. Gradually add remaining oil until it's a smooth paste that is thick, not runny. If needed, add more oil, 1 tablespoon at a time. Add cheese and process for 30 seconds. Set aside. Slice salmon into 4 equal sized fillets and lightly salt and pepper each side. Grease a baking pan and place fillets in pan (do not crowd]. Top each fillet with a smooth coating of pesto. Bake for approximately 10 minutes, depending on thickness. Do not over-bake! Test a fillet by poking a thin knife into the thickest part of the fillet. If the knife comes out warm to the touch, the salmon is done. |
[Name] Savory Scones [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Savory Scones recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/41/8/picJLZAa0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/41/8/picbir4Lr.jpg"] [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Pork", "Cheese", "Meat", "Savory", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["pork sausage", "onion", "buttermilk baking mix", "milk", "dried oregano"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 305.9 [FatContent] 16.9 [SaturatedFatContent] 5.4 [CholesterolContent] 30.9 [SodiumContent] 761.3 [CarbohydrateContent] 27.9 [FiberContent] 1.1 [SugarContent] 5.3 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] 6 scones [RecipeInstructions] Cook sausage and chopped onions in a skillet over medium heat until browned, breaking up sausage as it cooks. Drain off excess fat; cool slightly. In medium size bowl combine baking mix and sausage mixture. Pour in milk and stir with a fork just until evenly moistened. Turn out on an ungreased baking sheet. With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife. Sprinkle instant onion and oregano over the top. Bake at 400ºF for 20 minutes. Cool 5 minutes and serve warm. Variation: Add a little grated cheese to baking mix. |
[Name] Sarah's Lemon Cake [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Sarah's Lemon Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/41/9/picuG4ZP6.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Australian", "Potluck", "Weeknight", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "200", "250", "1", "1", "250", "4", "150", "1"] [RecipeIngredientParts] ["lemon", "caster sugar", "self raising flour", "salt", "baking powder", "unsalted butter", "eggs", "caster sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 766.7 [FatContent] 37.5 [SaturatedFatContent] 22.5 [CholesterolContent] 213.6 [SodiumContent] 140.2 [CarbohydrateContent] 100.0 [FiberContent] 1.7 [SugarContent] 59.0 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat your oven to 160c.", "Line an 18cm round cake tin with baking paper.", "Zest and juice the first lemon.", "pulverise zest with sugar in a food processor.", "Sift flour with salt and baking powder and add with butter and eggs to food processor.", "Process'til smooth.", "Pour mixture into prepared tin, then smooth top and bake for 1 1/2 hours.", "To make the syrup, mix the sugar and lemon juice.", "Turn the hot cake out onto a serving dish and spoon the syrup over.", "Leave to cool and serve with thick cream." ] |
[Name] Hearty Spinach Soup with Beets and Potatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Hearty Spinach Soup with Beets and Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "3", "3", "1", "4", "2", "4", "1", NA, "4", "4"] [RecipeIngredientParts] ["butter", "onion", "garlic", "fresh spinach", "paprika", "russet potatoes", "beets", "tomatoes", "low-fat sour cream", "fresh flat-leaf parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 321.4 [FatContent] 13.8 [SaturatedFatContent] 7.5 [CholesterolContent] 36.0 [SodiumContent] 477.9 [CarbohydrateContent] 40.2 [FiberContent] 5.2 [SugarContent] 11.6 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the butter in a large stockpot and melt over medium-high heat. Add the onion and garlic and saute for 1 minute. Add the spinach and paprika and saute for about 1 minute, until the spinach is wilted. Add the stock, potatoes, beets and tomato and bring to a boil. Reduce the heat to a light simmer and cook for about 30 minutes, or until the potatoes and beets are tender. Transfer the soup to a food processor in batches and puree until smooth. Season with salt and pepper. Ladle the soup into serving bowls and garnish with the sour cream and a parsley sprig. |
[Name] Chicken Tortilla Casserole [AuthorId] 25045 [AuthorName] Lori Bailey [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Chicken Tortilla Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1/4", "1/4", "3/4", "1/2", "8", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "diced green chilis", "onion", "cheddar cheese", "milk", "garlic powder", "chili powder", "cumin", "flour tortillas", "sour cream", "salsa"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 497.7 [FatContent] 27.2 [SaturatedFatContent] 14.2 [CholesterolContent] 113.2 [SodiumContent] 1061.2 [CarbohydrateContent] 26.8 [FiberContent] 1.6 [SugarContent] 1.9 [ProteinContent] 35.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown chicken, set aside. Saute onions in butter until transparent. Mix soup, milk and spices. Starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. Repeat layers, ending with cheese] in a round 2 qt size casserole dish -- I have tried it in a square pan and it does not come out as well. Bake at 350 oven for 45 minutes. Serve with salsa and sour cream. |
[Name] Country Quiche [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Country Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Cheese", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "6", "1/2", "2", "3", "1", "1/8", "1"] [RecipeIngredientParts] ["unsalted butter", "onion", "bacon", "swiss cheese", "flour", "eggs", "skim milk", "ground nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 360.1 [FatContent] 25.8 [SaturatedFatContent] 10.5 [CholesterolContent] 118.8 [SodiumContent] 362.8 [CarbohydrateContent] 16.7 [FiberContent] 0.6 [SugarContent] 1.0 [ProteinContent] 14.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Melt the butter in a heavy nonstick skillet over medium high heat. Saute onions for 5 minutes, or until tender. Transfer the onions and next 3 ingredients to a bowl. Combine the eggs, milk and nutmeg in another bowl. Season with salt to taste and stir in onion mixture. Pour into pie shell and bake 25-35 minutes or until center is set. |
[Name] Champ [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Champ recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Low Protein", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["750", "6", "1/3", "50", "175", NA, NA] [RecipeIngredientParts] ["potatoes", "spring onions", "milk", "butter", "blue cheese", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 290.3 [FatContent] 13.1 [SaturatedFatContent] 8.2 [CholesterolContent] 37.6 [SodiumContent] 124.4 [CarbohydrateContent] 38.0 [FiberContent] 4.7 [SugarContent] 2.0 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel potatoes and cut in to large even dice, cook in boiling salted water for 20-25 minutes or until tender.", "Drain well.", "Put the spring onions in a saucepan with the milk, bring to the boil, then simmer for 2-3 minutes.", "Remove from the heat and infuse for 10 minutes.", "Mash the potatoes, beat in the milk and onion mixture, then the butter, salt and pepper.", "Put in a clean pan and reheat.", "To serve, spoon into small bowls in mounds, make a hollow in the top and insert more butter and cheese (if using] Kale or cabbage can be used instead of the onions and cheese, would then be called Colcannon." ] |
[Name] Creamy Pumpkin Pie [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Creamy Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Vegetable", "Kid Friendly", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["pumpkin", "sweetened condensed milk", "eggs", "cinnamon", "salt", "ginger", "nutmeg", "clove"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 323.8 [FatContent] 12.3 [SaturatedFatContent] 5.8 [CholesterolContent] 75.6 [SodiumContent] 350.4 [CarbohydrateContent] 46.6 [FiberContent] 0.6 [SugarContent] 37.6 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F degrees. Mix all ingredients in lg bowl. Mix well. Pour into crust. Bake for 15 minutes; reduce heat to 350* and bake another 40 min, or until a knife inserted in the center comes out clean. Garnish with pecans if desired. |
[Name] Raisin Bran Buttermilk Muffins [AuthorId] 25045 [AuthorName] Lori Bailey [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Raisin Bran Buttermilk Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/5/KRYrAjiVT3mW6ohHq5LF_538A8F9A-1EC4-49F4-9FB0-DEBFE3946FD3.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/5/picV1lYe6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/5/K57rsTPDTeS23at6d3iM_B2CF1CBF-2D16-4023-8CB7-8D754C9F8261.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/5/picObJu5p.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "2 1/2", "1/2", "3 1/2", "2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "buttermilk", "eggs", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 357.2 [FatContent] 11.0 [SaturatedFatContent] 2.0 [CholesterolContent] 36.9 [SodiumContent] 519.7 [CarbohydrateContent] 60.5 [FiberContent] 2.8 [SugarContent] 32.8 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 12-24 muffins [RecipeInstructions] Blend flour, sugar, baking soda and salt in a large mixing bowl. Stir in cereal and walnuts. Add buttermilk, oil and eggs. Blend until dry ingredients are moistened. Do not over stir. Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks. Fill muffin tins 2/3 full. Bake at 400°F for 20 minutes. Recipe may be doubled. |
[Name] Spicy Pecans [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-02-22T09:45:00Z [Description] Sweet and savory pecans. They may be served as a snack and also used in cornbread dressing for your turkey. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/6/picOPBEmY.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1/2", "1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["brown sugar", "butter", "salt", "chili powder", "pepper", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 964.1 [FatContent] 90.2 [SaturatedFatContent] 14.1 [CholesterolContent] 30.5 [SodiumContent] 873.7 [CarbohydrateContent] 42.4 [FiberContent] 11.0 [SugarContent] 30.6 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 1 1/2 cups pecans [RecipeInstructions] Cook brown sugar, orange juice concentrate, butter, salt, chili powder, and pepper in a skillet over medium-high heat, stirring until brown sugar dissolves. Remove from heat, and stir in pecans. Transfer to a lightly greased baking sheet. Bake at 350 degrees F. for 8 minutes or until toasted. Cool and store in an airtight container. |
[Name] Bacon Squares [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Bacon Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Cheese", "Meat", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "2", "8", "4", "14"] [RecipeIngredientParts] ["mayonnaise", "Worcestershire sauce", "cheddar cheese", "bacon", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.7 [FatContent] 2.1 [SaturatedFatContent] 1.1 [CholesterolContent] 5.0 [SodiumContent] 68.7 [CarbohydrateContent] 3.4 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 56 appetizers [RecipeInstructions] Heat over to 400 degree. Mix all ingredients together. Spread about 2-3 Tbsp. Over each slice of bread- end to end. Bake on ungreased baking sheet 10 minutes or until cheese is melted. Cut each slice into quarters with pizza cutter. Serve hot. (Can be made ahead and frozen and then baked when needed]. |
[Name] Helen's Peanut Butter Cookies [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2002-02-22T09:45:00Z [Description] A good friend in college gave me this yummy peanut butter cookie recipe. Unfortunately, she died of cancer shortly after graduating. Each and every time I see this recipe it reminds me of Helen and the good times we had in college. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "3/4", "1", "1", "1", "2", "3", "2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["butter", "shortening", "crunchy peanut butter", "granulated sugar", "brown sugar", "eggs", "flour", "baking soda", "salt", "vanilla extract", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1483.2 [FatContent] 87.1 [SaturatedFatContent] 31.2 [CholesterolContent] 157.8 [SodiumContent] 1215.7 [CarbohydrateContent] 160.4 [FiberContent] 5.1 [SugarContent] 97.5 [ProteinContent] 23.5 [RecipeServings] nan [RecipeYield] 5 dozen cookies [RecipeInstructions] Preheat oven to 350 degrees F. In a large mixing bowl, cream butter, shortening, peanut butter, granulated sugar, and brown sugar. Add eggs and vanilla; mix well. Add flour, baking soda, and salt; mix until combined. Form cookie dough into balls. Place on cookie sheet. Dip the bottom side of a fork into the bowl of cookie dough. Dip the bottom side of the fork into granulated sugar. Take bottom side of fork with sugar and flatten cookie dough ball. Dip fork bottom back into the sugar and flatten cookie dough ball the opposite way so as to make cross marks. Do this for each cookie on the tray. Bake for 6 to 8 minutes. Allow to cool for 1 minute then remove from cookie sheet to a wire rack. |
[Name] Ham and Potato Casserole [AuthorId] 25983 [AuthorName] Music Heather [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-22T09:45:00Z [Description] This is a recipe that my Grandmother would always make using leftover ham. Its great for small or large families. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/IwYXkrEgQqdfR0P9YF8w_ham-potato-casserole-7492.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/kMg8a5i4T72MRFkAljWK_IMG_4962.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/01463537227.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/ZYmM3tRuQmuhssb6LCqe_ham-potato-casserole-7490.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/01483145550.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/1MHaw00RiWUyLOVyozCf_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/01462989039.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/01458863493.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/01458453765.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/2cCd24RdQmqUlXdJSLmG_ham-potato-casserole-7495.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/q6sSNitaTomx8qVT3Cwg_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/42/9/gp0ZzeWxQlmW6kl5C1po-Ham-Potato.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/4", "2", "1", "1", "1", "1", "1/4", "3", "2"] [RecipeIngredientParts] ["onion", "green pepper", "margarine", "flour", "pepper", "milk", "cheddar cheese", "mayonnaise", "potatoes", "ham"] [AggregatedRating] 5.0 [ReviewCount] 53.0 [Calories] 138.1 [FatContent] 7.1 [SaturatedFatContent] 3.3 [CholesterolContent] 24.9 [SodiumContent] 447.1 [CarbohydrateContent] 9.2 [FiberContent] 1.1 [SugarContent] 0.8 [ProteinContent] 9.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] HEAT oven to 350 degrees. COOK onion and green pepper in margarine until tender. STIR in flour and pepper. ADD milk and bring to a boil, stirring constantly. REDUCE heat and add cheese and mayo; stir until cheese melts. ADD potatoes and ham; put into casserole dish. BAKE for 30 minutes. |
[Name] Poached Salmon in White Wine Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Poached Salmon in White Wine Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["dry white wine", "water", "peppercorn", "kosher salt", "dried tarragon", "salmon fillets"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 344.9 [FatContent] 7.6 [SaturatedFatContent] 1.4 [CholesterolContent] 77.4 [SodiumContent] 934.4 [CarbohydrateContent] 11.2 [FiberContent] 0.5 [SugarContent] 3.4 [ProteinContent] 35.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Divide all the ingredients except the salmon between 2 skillets. If you do not have one big enough to hold all the salmon. Add the salmon filets and bring the liquid to a simmer over medium heat. Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes. |
[Name] Soft, Spicy, Heavenly Ginger Cookies [AuthorId] 25483 [AuthorName] pollen [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-22T09:45:00Z [Description] I found the original recipe for these cookies on allrecipes.com, and modified it to be vegan, as well as by changing the spices slightly. They are truly delicious cookies, and very easy to make. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/1/picZqRmfd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/1/ljTAdo6aSO2VJ9f0q7HZ-DSCF0588.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/1/picEqgukX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/1/qMN6fcST1Sdn3gYvVcNn_20201207_131143.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/1/EUQEnwAaQoqXTzXr0TdQ_20201207_122536.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20431/36qLCiW1RVy1UGlcyu0d_20201207_122536.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20431/Xpcq9D7SAIvhJaSZn8wV_20171112_192056.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/1/qlcvLSRVTnWT2s1driCF-DSCF0589.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/1/picv0yQJq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/1/picUYXFzt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/1/picfag8ll.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Vegan", "Potluck", "Spicy", "Christmas", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1", "1/4", "2 1/2", "1/3", "1 1/2", "2", "1", "1/2", "1/2", "1", "1/4", "3/4", "2"] [RecipeIngredientParts] ["margarine", "white sugar", "molasses", "all-purpose flour", "water", "baking soda", "ground ginger", "ground cinnamon", "ground cloves", "nutmeg", "fresh ginger", "salt", "raisins", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 141.0 [Calories] 87.6 [FatContent] 3.5 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 102.8 [CarbohydrateContent] 13.4 [FiberContent] 0.3 [SugarContent] 6.8 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 40 cookies [RecipeInstructions] In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Stir in the molasses. Mix the water and baking soda and stir. Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture. Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]]. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake at 350°F for 10-12 minutes. |
[Name] Shrimp Wheels [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-22T09:45:00Z [Description] Oldies but goodies. This is a recipe from our 1970's gourmet group. ( Please no comments about my age!!) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/2/picL3TDGT.jpg" [RecipeCategory] Lactose Free [Keywords] ["Free Of...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "2", "1"] [RecipeIngredientParts] ["baby shrimp", "mayonnaise", "celery", "bottled chili sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 6.7 [SodiumContent] 48.6 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 40 appetizers [RecipeInstructions] Preheat oven to 375 F degrees. Combine the first 5 ingredients. Unroll and separate crescents into 4 rectangles. Spread 1/4 of the shrimp mix on each rectangle. Roll up jelly role fashion. Using a sharp knife, cut each roll into 10 slices. Place on a greased baking sheet and bake 10-12 minutes or until golden brown. Serve hot. |
[Name] Warm Mushroom Salad [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2002-02-22T09:45:00Z [Description] A warm mushroom salad, a warm late winter's eve.. I think perhaps I can make it 'till spring! I enjoyed it with purely the mushrooms and juices, but you may also prefer the traditional salad toppers. Courtesy DailyRecipe email service. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/3/20433.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/3/piclEyhZL.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "3", "3", "2", "2", "2", "1", "1 1/2", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "mushrooms", "shallots", "garlic", "chives", "lemon juice", "sugar", "garlic-flavored croutons", "fresh parmesan cheese", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 132.5 [FatContent] 10.4 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 7.9 [CarbohydrateContent] 8.6 [FiberContent] 0.8 [SugarContent] 3.9 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Arrange greens on 4 salad plates. Heat oil in a skillet over medium-high heat. Add mushrooms, shallots and garlic. Cook and stir 3 to 5 minutes, or until mushrooms are tender. Stir in chives, lemon juice, vinegar and sugar. Simmer for a few seconds until very hot. Spoon over salad greens. Optional: Top with croutons, Parmesan cheese, salt and freshly ground pepper to taste. |
[Name] Roasted Beet, Spinach & Walnut Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Roasted Beet, Spinach & Walnut Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Fruit", "Vegetable", "Nuts", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "4", "1", "1/2", "2", "2", NA, "2", "1/2"] [RecipeIngredientParts] ["olive oil", "beets", "onion", "walnut pieces", "garlic", "spinach", "blue cheese", "gorgonzola"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 354.1 [FatContent] 31.5 [SaturatedFatContent] 6.4 [CholesterolContent] 12.7 [SodiumContent] 290.0 [CarbohydrateContent] 13.3 [FiberContent] 3.0 [SugarContent] 7.3 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400F degrees. Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil. Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender. Add the walnuts to the roasting pan for the last 5 minutes. In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended. Peel the beets and onion, slice and add to the bowl with the toasted walnuts. Add the spinach and toss together. Transfer the salad to serving plates and sprinkle with the blue cheese. |
[Name] Cheese Loaf [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-22T09:45:00Z [Description] Make and share this Cheese Loaf recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/5/picjH6BRD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/5/pic8r9l2j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/5/picWwTcuo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/5/pic9CD5gz.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Grains", "Cheese", "Canadian", "Kid Friendly", "High In...", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "4", "1/2", "1 1/2", "1 1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "cheese", "milk", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 2373.3 [FatContent] 81.6 [SaturatedFatContent] 49.5 [CholesterolContent] 220.8 [SodiumContent] 4602.9 [CarbohydrateContent] 321.7 [FiberContent] 10.2 [SugarContent] 1.0 [ProteinContent] 84.3 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Combine flour, baking powder, salt and cheese in large bowl. Stir thoroughly. Add milk and melted butter. Stir to form soft dough. Put in greased loaf pan 9 x 5 x 3 inch. Bake in 400 degree oven for 35 to 40 minutes. Remove from pan to cool. Serve with butter. |
[Name] Crab Meat Au Gratin [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-22T09:45:00Z [Description] My mom has made this for me as long as I can remember. As kids, I remember my sisters and I going through lots of toasted bread to get every drop of the dish. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cheese", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2/3", "2", "2 2/3", "2", "2", "1", NA] [RecipeIngredientParts] ["butter", "flour", "salt", "milk", "onions", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 577.2 [FatContent] 39.1 [SaturatedFatContent] 24.4 [CholesterolContent] 152.2 [SodiumContent] 2351.8 [CarbohydrateContent] 24.4 [FiberContent] 0.6 [SugarContent] 0.4 [ProteinContent] 31.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blend butter, flour, and salt; gradually stir in milk. Cook over medium heat until thickened. Stir in crab meat and onions. Stir in cheese until melted. Pour into 4 to 6 Au Gratin dishes. Toast and butter bread. Cut each piece into 4 triangles. Place 4 to 6 pieces of toast into each dish (arrange around the edge of the dish] to use for dipping. |
[Name] Vegan Crepes [AuthorId] 25483 [AuthorName] pollen [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2002-02-22T09:48:00Z [Description] Somehow, in spite of the fact that they lack the two primary components of real crepes, these vegan crepes are absolutely delicious, and taste like the real thing! This recipe came from allrecipes.com. Prep time includes resting time. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegan", "Weeknight", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["soymilk", "water", "margarine", "turbinado sugar", "white sugar", "maple syrup", "unbleached all-purpose flour", "salt"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 51.7 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 57.5 [CarbohydrateContent] 8.1 [FiberContent] 0.3 [SugarContent] 1.8 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 16 crepes (6" diameter) [RecipeInstructions] ["In a large mixing bowl, blend soy milk, water, margarine, sugar, syrup, flour, and salt.", "Cover and chill the mixture for 2 hours.", "Heat a 5-6\" skillet over medium heat and lightly grease it.", "Pour approximately 3 tablespoons batter into the skillet.", "Swirl to make the batter cover the skillet's bottom.", "(You may have to thin the batter out with a bit of water if it doesn't spread out easily].", "Cook until golden, flip and cook on opposite side.", "(The crepes are very delicate and a bit hard to flip.. one option if you have trouble with this is to spread them out really thinly and not flip them at all]." ] |
[Name] Peach or Apricot Butter-Slow Cooker [AuthorId] 3288 [AuthorName] TishT [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2002-02-22T09:50:00Z [Description] Make and share this Peach or Apricot Butter-Slow Cooker recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/43/8/piciGdgom.jpg" [RecipeCategory] Sauces [Keywords] ["Dessert", "Lunch/Snacks", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["4", "2 3/4 - 3", "2", "1"] [RecipeIngredientParts] ["apricots", "sugar", "cinnamon", "ground cloves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 571.7 [FatContent] 1.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 144.8 [FiberContent] 8.8 [SugarContent] 137.6 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 6 8 oz jars [RecipeInstructions] Drain fruit. Remove pits& puree in blender. Pour into a slow cooker. Stir in remaining ingredients. Cover. Cook on High 8-10 hours. Remove cover during last half of cooking. Stir occasionally. |
[Name] Spicy Scottish Meatloaf [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2002-02-22T09:52:00Z [Description] Make and share this Spicy Scottish Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Vegetable", "Meat", "Scottish", "European", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "3", "1", "1", "1", "4", "4", "4", NA] [RecipeIngredientParts] ["extra lean beef", "olive oil", "onion", "garlic", "cumin", "mixed herbs", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.3 [FatContent] 11.4 [SaturatedFatContent] 3.7 [CholesterolContent] 83.6 [SodiumContent] 321.7 [CarbohydrateContent] 14.7 [FiberContent] 1.4 [SugarContent] 2.8 [ProteinContent] 32.2 [RecipeServings] 8.0 [RecipeYield] 1-2 meatloaves [RecipeInstructions] Put oil in a skillet and heat. Add onions, garlic and mixed herbs. Sauté until onions are soft without browning. Transfer to large bowl and allow to cool. Add tomato sauce, breadcrumbs and beef stock to the cooked mixture. Stir together. Break up the ground beef and add to mixture. Season to taste and mix together gently. Pack this mixture into a 11<U+0094> x 5<U+0094> x 3<U+0094> loaf tin (or 2 7<U+0094> x 3<U+0094> x 2<U+0094> tins] and bake in a preheated oven (gas mark 4, 180C, 350F] for 50- 60 minutes. Remove carefully from oven. Pour off any excess fat and let the loaf (loaves] cool for about 10 minutes. Slice and serve with crisp green salad, spicy tomato salsa and crusty bread. Can also be served cold. |
[Name] Ten-Vegetable Fried Brown Rice [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2002-02-22T09:53:00Z [Description] Make and share this Ten-Vegetable Fried Brown Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Rice", "Tropical Fruits", "Fruit", "Vegetable", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1 1/2", "1/2", "1/3", "1/3", "1/2", "1/2", "1/3", "1/3", "1/2", "1/3", "1/3", "3", "1"] [RecipeIngredientParts] ["brown rice", "garlic", "fresh ginger", "red onion", "carrot", "red bell pepper", "broccoli floret", "shitake mushroom", "snow peas", "fresh peas", "fresh pineapple", "asparagus spear", "cilantro", "white pepper"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 188.5 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 3.6 [SodiumContent] 276.7 [CarbohydrateContent] 34.4 [FiberContent] 3.9 [SugarContent] 7.5 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the rice and stock in a saucepan and bring it to a boil. Reduce the heat and simmer, covered, for 30 minutes or until all the liquid has been absorbed. Set the mixture aside. Spray a wok or large non-stick pan with cooking spray. Saute the garlic and ginger over medium heat for 1 to 2 minutes, or until soft. Add the onions and carrots and stir-fry for 2 minutes. Add the bell peppers, broccoli, and mushrooms, and stir-fry for 1 minute longer. Add the snow peas, green peas, pineapple, squash, and asparagus, and stir-fry for another 2 to 3 minutes. Add the cooked rice, scallions, cilantro, and white pepper, and stir-fry for 2 minutes, or until everything is well combined. Serve immediately. |
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