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[Name] Potato Cheese Soup [AuthorId] 30679 [AuthorName] Dannielle [CookTime] PT11H [PrepTime] PT10M [TotalTime] PT11H10M [DatePublished] 2002-02-23T17:59:00Z [Description] Another crockpot recipe!!! I like this recipe because the morning prep time is limited. I stir in the cheese right when I get home and it gives me time to get changed and set the table, or go for an evening workout. [Images] character(0) [RecipeCategory] Cheese [Keywords] "Weeknight" [RecipeIngredientQuantities] ["6", "1", "1/2", "2", "2", "1", NA] [RecipeIngredientParts] ["potatoes", "chicken broth", "onion powder", "garlic", "sharp cheddar cheese", "evaporated milk", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 608.6 [FatContent] 26.1 [SaturatedFatContent] 16.1 [CholesterolContent] 84.0 [SodiumContent] 799.0 [CarbohydrateContent] 66.2 [FiberContent] 7.1 [SugarContent] 3.1 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine potatoes, broth, onion powder, garlic, and pepper. Cover; cook on low-heat setting 9-11 hours or on high-heat setting 4- 4 1/2 hours in a crockpot. Stir cheese and milk into soup. Cover; cook on low heat setting 1 hour more or on high heat setting 30 minutes more. If desired, mash potatoes slightly just before serving. |
[Name] Crisp Bacon Potatoes [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-23T17:59:00Z [Description] My mom used to make this great potato side dish frequently in our house. The potatoes were crispy plus there was the bonus of crisp bacon too. Great way to use potatoes before they go bad. Serving size depends on the number of potatoes that you dice so I put 1-6 as this field was required. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 -6", "1/4"] [RecipeIngredientParts] ["potato", "bacon"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 683.8 [FatContent] 51.3 [SaturatedFatContent] 17.1 [CholesterolContent] 77.2 [SodiumContent] 958.2 [CarbohydrateContent] 38.0 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 17.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel the potatoes; dice into large pieces. Grease a large baking pan with sides. Place potatoes in a single layer in the pan. Lay strips of bacon across the potatoes. Bake 400 degrees for about 40 minutes. **This recipe is great because you can use one or more potatoes. Usually 1 pound of bacon will work with a large number of potatoes. |
[Name] Cheese-Topped Taco Pie [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-24T09:23:00Z [Description] Make and share this Cheese-Topped Taco Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Meat", "Southwestern U.S.", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "8", "2", "1"] [RecipeIngredientParts] ["ground beef", "thick & chunky salsa", "mushrooms", "ricotta cheese", "eggs", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 437.3 [FatContent] 28.5 [SaturatedFatContent] 10.9 [CholesterolContent] 142.8 [SodiumContent] 718.9 [CarbohydrateContent] 21.0 [FiberContent] 2.7 [SugarContent] 3.3 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 450 deg. Prepare pie crust according to pkg directions for unfilled one-crust pie using 9 or 10\" pie and or 10\" deep dish pie pan. Bakd at 460 deg for 9-11 min or until light golden brown. Reduce oven temp to 350 deg. Brown ground beef in large skillet over med-hi heat; drain. Stir in taco seasoning mix and salsa. Bring to a boil; reduce heat and simmer uncovered for 5 min, stirring occasionally. Add mushrooms and half of french fried onions. Spoon into partially baked crust. In small bowl, combine ricotta cheese, 1 cup of the taco-flavored cheese and eggs; mix well. Spoon over meat mixture. Bake at 350 deg for 25=35 min or until slightly puffed and set in center. Remove from oven. Sprinkle remaining 1 cup of cheese evenly over filling; sprinkle remaining french fried onion in center of filling. Bake an additional 2-3 min or until cheese is melted. Sprinkle tomato around edge and in center of filling. Let stand 10-15 min before serving. |
[Name] Corned Beef Hash [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-24T09:23:00Z [Description] Make and share this Corned Beef Hash recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Meat", "Scottish", "European", "St. Patrick's Day", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "6", NA, "1/2", "2"] [RecipeIngredientParts] ["corned beef", "potatoes", "onions", "milk"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 128.0 [FatContent] 3.5 [SaturatedFatContent] 1.0 [CholesterolContent] 4.3 [SodiumContent] 21.9 [CarbohydrateContent] 21.5 [FiberContent] 2.6 [SugarContent] 1.1 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine beef, potatoes, and onion. Add salt, pepper, and milk. Heat oil in skillet. Spread hash evenly over bottom of skillet. Cook on low heat,without stirring, until browned. Flip over and brown the other side. |
[Name] Apple Bread [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Apple Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/picpFneYI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/9KY92w0dTmCUJXKJiKgk_252641165825357.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/wltyTJAQR9Sgs3UpjwTJ_252641145825359.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20549/pntntWhShOrvAHWRx3Fw_IMG_1881.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/20549/ZBgUBqPRdGxUqsImbN9u_252641165825357.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/yNtl7dJqQTu7xCTU2C7H_10213538412589574.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/VzLzv8UbTbe40H3hwWZO_IMG_0239.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/picsRGoCp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/picF7PHty.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/pic8rv1Ab.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/pic89xy0O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/picZomO5k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/picTamo1v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/picEoyrls.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/piccf1ZRF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/54/9/20549.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Apple", "Fruit", "Kid Friendly", "Potluck", "Spring", "Winter", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1", "1/4", "3", "2", "1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["flour", "cinnamon", "baking soda", "salt", "baking powder", "eggs", "sugar", "vanilla", "apples", "walnuts", "flour"] [AggregatedRating] 5.0 [ReviewCount] 161.0 [Calories] 281.2 [FatContent] 13.7 [SaturatedFatContent] 1.9 [CholesterolContent] 27.9 [SodiumContent] 195.2 [CarbohydrateContent] 36.8 [FiberContent] 1.1 [SugarContent] 21.5 [ProteinContent] 3.4 [RecipeServings] 20.0 [RecipeYield] 2 loafs [RecipeInstructions] Mix flour, cinnamon, soda, salt and baking powder together. Beat eggs and add sugar and oil. Add vanilla and dry ingredients. Stir in apples. Mix walnuts in a tsp of flour and add to batter. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour. |
[Name] Chocolate Bundles [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-24T09:24:00Z [Description] You don't need a description to imagine what this tastes like! Serve this warm with some fresh raspberries. Recipe complements of Pepperidge Farm [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/55/0/picQm9Jtl.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1/4", NA] [RecipeIngredientParts] ["frozen puff pastry", "walnuts", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 589.3 [FatContent] 40.9 [SaturatedFatContent] 13.9 [CholesterolContent] 0.0 [SodiumContent] 157.5 [CarbohydrateContent] 55.5 [FiberContent] 3.9 [SugarContent] 23.8 [ProteinContent] 7.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thaw pastry 30 minutes. Preheat oven to 425°F. On a floured surface, roll pastry to a 12-inch square, cut into four 6-inch squares. Place 1/4 cup chips and 1 tbsp walnuts in the center of each square. Bring pastry corners together, just above the filling twist and turn. Fan out corners. Bake on an ungreased cookie sheet 10- 15 minutes or until golden brown. Let stand 10 minutes, sprinkle with sugar and serve. |
[Name] Garlic Tomato Butter [AuthorId] 31558 [AuthorName] Karin... [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Garlic Tomato Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["250", "4", "1/4", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["butter", "garlic", "tomato paste", "parsley", "parmesan cheese", "light soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5613.4 [FatContent] 456.7 [SaturatedFatContent] 269.8 [CholesterolContent] 1112.5 [SodiumContent] 9338.8 [CarbohydrateContent] 314.4 [FiberContent] 20.7 [SugarContent] 23.1 [ProteinContent] 84.2 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Beat butter until it becomes light and fluffy. Add garlic, tomato paste, parmesan cheese and soy sauce. Slice bread almost right through. Spread slices with Tomato Garlic Butter mixture, Wrap in foil and heat in moderate oven! Enjoy! |
[Name] Sesame Seed Biscuits [AuthorId] 30854 [AuthorName] Tomboy [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-24T09:24:00Z [Description] A firm favourite with the kids as an after school snack. Dangerously "moorish" Better make a double batch!Thanks to my friend Heather! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Australian", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "3", "2", "1/2", "1"] [RecipeIngredientParts] ["rolled oats", "plain flour", "caster sugar", "sesame seeds", "margarine", "golden syrup", "bicarbonate of soda", "hot water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 165.0 [FatContent] 6.9 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 65.1 [CarbohydrateContent] 24.2 [FiberContent] 1.7 [SugarContent] 12.8 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 18-20 biscuits [RecipeInstructions] Melt Margarine and Golden Syrup over low heat or in the microwave. Mix Bicarb Soda with water and add to margarine and syrup mix. Combine dry ingredients in a large bowl. Mix margarine and syrup through. Place small balls onto lightly greased trays and flatten slightly. Bake 150 deg celcius for 15 minutes. Allow to cool on trays. |
[Name] Spaghetti With An Attitude [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Spaghetti With An Attitude recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spaghetti", "Pork", "Meat", "European", "Spicy", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1", "1", "1", "1/2", "1", "1/2", "2", "2", "1", "1", "2", "2", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["ground beef", "egg", "milk", "salt", "garlic powder", "onion", "green pepper", "whole tomatoes", "tomato sauce", "beef broth", "tomato paste", "garlic", "basil", "oregano", "rosemary", "sugar", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 339.4 [FatContent] 18.5 [SaturatedFatContent] 6.6 [CholesterolContent] 82.7 [SodiumContent] 1567.3 [CarbohydrateContent] 23.2 [FiberContent] 5.0 [SugarContent] 12.8 [ProteinContent] 22.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix well first 7 ingredients. Form into small balls. Brown in dutch oven over med. heat. Drain and set aside. In same pan, cook sausage, onion and green pepper until vegetables are soft. Add remaining ingredients. Add meatballs. Bring to a boil. Reduce heat, cover and simmer for 2 hours. Serve over spaghetti, sprinkle with parmesan. |
[Name] The Lord of THE Fish and Rings [AuthorId] 21730 [AuthorName] Izzy Knight [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this The Lord of THE Fish and Rings recipe from Food.com. [Images] character(0) [RecipeCategory] Canadian [Keywords] ["Kid Friendly", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/4", "1", "1", "6", "1", "1/4", NA, NA] [RecipeIngredientParts] ["flour", "salt", "cayenne pepper", "beer", "Spanish onion", "cod", "flour", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3228.7 [FatContent] 328.3 [SaturatedFatContent] 42.6 [CholesterolContent] 48.7 [SodiumContent] 938.5 [CarbohydrateContent] 46.7 [FiberContent] 1.8 [SugarContent] 0.9 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat deep-fryer to 360. whisk flour, 1 1/2 teaspoons salt and cayenne. Whisk in beer until smooth. Let stand for 15 minutes. peel onion. Cut into 1 cm thick slices. Separate into rings. In deep-fryer, pour in enough oil. Heat to 370. Using fork, dip 4 or 5 onion rings into batter; cook in oil for about 1 minute or until golden brown, turning halfway through. Using slotted spoon, transfer to paper towel-lined baking sheet. Keep warm. Repeat with remaining onions. Meanwhile, cut fillets into serving-size pieces. Dredge fish in flour; shake off excess. Dip fish into batter and fry in oil, turning once, until golden brown, about 7 minutes. Remove and drain on paper towel-lined baking sheet. Sprinkle with salt to taste. Serve with lemon wedges and tartar sauce. |
[Name] Atholl Brose [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-24T09:24:00Z [Description] Atholl Brose has been famous since 1475 when the Duke of Atholl captured his enemy the Earl of Ross by filling a well, from which the Earl liked to drink, with this magical potion. Ross (not surprisingly) drank deeply and was captured. As to what became of the rest of the well contents... because this took place in Scotland it seems very unlikely that it was wasted! [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Grains", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "St. Patrick's Day", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "32", "2", "2"] [RecipeIngredientParts] ["old-fashioned oatmeal", "water", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 602.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.9 [CarbohydrateContent] 11.4 [FiberContent] 0.4 [SugarContent] 8.9 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put oatmeal into a bowl, and mix with water to create a thick paste. Let stand for ½ hour. In the next step, the aim is to save the liquid- not the oatmeal! Strain the liquid through a fine strainer or sieve into bowl. Press with back of spoon to extract all liquid, and then throw away the oatmeal. Mix the liquid with honey, and stir until well-blended. Pour into quart bottle, fill up with Scotch whisky, and cork the bottle tightly. Always shake before using. |
[Name] Green Chicken Curry [AuthorId] 31799 [AuthorName] elke7612 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Green Chicken Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Thai", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "500", "1 1/2", "1", "1", "1", "200"] [RecipeIngredientParts] ["chicken", "green curry paste", "coconut milk", "brown sugar", "fish sauce", "snow peas"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 514.2 [FatContent] 41.7 [SaturatedFatContent] 24.8 [CholesterolContent] 93.8 [SodiumContent] 456.9 [CarbohydrateContent] 10.2 [FiberContent] 1.3 [SugarContent] 5.5 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat up sesame oil and fry chicken until golden. Add curry paste and fry another 2 minutes. When really smelly, stir in coconut milk, fish sauce and sugar. When well combined sprinkle snow peas on top and put the lid on. Let simmer for another 10 minutes. Serve with rice. |
[Name] Black Bottom Banana Bread [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Black Bottom Banana Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Fruit", "Hawaiian", "Kid Friendly", "Potluck", "Spring", "Summer", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "2/3", "3", "1/4", "1", "1", "1/4", "1 2/3", "1 1/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "milk", "cake flour", "baking soda", "salt", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 331.7 [FatContent] 17.4 [SaturatedFatContent] 10.2 [CholesterolContent] 88.7 [SodiumContent] 276.2 [CarbohydrateContent] 43.5 [FiberContent] 2.1 [SugarContent] 28.1 [ProteinContent] 4.5 [RecipeServings] 10.0 [RecipeYield] 1 9X5 loaf [RecipeInstructions] Grease and flour a 9X5 loaf pan and set aside. In a large bowl of an electric mixer, cream butter and sugar on high speed, about 1 minute. Stop mixer and add eggs. Continue beating until fluffy, about 1 minute. Add milk and stir until combined. Remove from mixer. In another mixing bowl, sift together flour, baking soda and salt. With a wooden spoon, stir flour-mixture and mashed bananas into the creamed butter-mixture until combined. Stir in chocolate chips and pour batter into prepared loaf pan. Bake in a preheated 350-degree oven for 55 to 60 minutes or until toothpick inserted in center of bread comes out clean. Remove from oven and place pan on wire rack for 10 minutes. Gently remove loaf from pan and cool completely on wire rack. |
[Name] Meatballs With Satay Dipping Sauce [AuthorId] 31558 [AuthorName] Karin... [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-24T09:24:00Z [Description] These are scrumptious! So easy to make, as is the sauce, and they always go down a real treat at parties, BBQs, or as an appetizer - just so versatile! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Spicy", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["500", "1", "2", "1", "1 1/2", "1", "1/2", "2", "1", NA, NA, "3/4", "1", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["minced beef", "onion", "garlic cloves", "egg", "ground nutmeg", "of fresh mint", "parsley", "flour", "unsalted dry roasted peanuts", "brown sugar", "light soy sauce", "water", "coconut cream", "fresh lemongrass"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 187.7 [FatContent] 11.2 [SaturatedFatContent] 4.2 [CholesterolContent] 36.8 [SodiumContent] 181.7 [CarbohydrateContent] 12.3 [FiberContent] 1.5 [SugarContent] 2.5 [ProteinContent] 9.8 [RecipeServings] 15.0 [RecipeYield] 30 meatballs(approx) [RecipeInstructions] Combine beef, onion, garlic, beef stock powder, breadcrumbs, egg, nutmeg, mint and parsley and mix well. Roll mixture into small bite-size meatballs. Roll meatballs in a little flour. Gently fry meatballs. Roll them around in the frying pan until they are browned. Drain on absorbent kitchen paper. Serve with the delicious Satay Sauce! Method for SATAY SAUCE: Process peanuts until finely chopped and add to to a saucepan with all other ingredients. Stir but do not boil. Just heat through. Voila! |
[Name] Guinness Beef Stew [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-02-24T09:24:00Z [Description] A family favourite. The Guiness mellows during the cooking to produce a yummy gravy. I do like Queen Dragon Mum's idea of adding the molasses if you don't like prunes as that takes the edge off the Guiness too. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "St. Patrick's Day", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "450", "2", "1", "4", "2", "3", "375", "40", "2", "150", "100"] [RecipeIngredientParts] ["lean rump steak", "garlic cloves", "onion", "brown sugar", "carrots", "bay leaves", "water", "plain flour", "beef bouillon cubes", "prunes"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 377.3 [FatContent] 2.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.3 [SodiumContent] 555.5 [CarbohydrateContent] 54.0 [FiberContent] 3.6 [SugarContent] 17.6 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pre heat your oven to 180c. Heat the oil in a frying pan and brown the beef all over. Remove the beef to an oven proof casserole dish. Add the garlic and onions to the frypan and cook'til the onion is soft. Add the sugar and stir until caramelised. Remove to the casserole dish. Add the carrots and bay leaf to the casserole too. Dissolve the stock cubes and flour in the water and add to the frypan with the Guinness. Heat until the mixture boils and thickens. Pour over the meat in the casserole and stir to combine. Cover the casserole, and cook in the oven for 1 hour. Add the prunes and cook for a further 30 minutes. |
[Name] Happy Joe's Sour Cream Muffins [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Happy Joe's Sour Cream 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/20/56/0/picsOb2NX.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "1", "1", "1/2", "4", "1", "1/2", "4"] [RecipeIngredientParts] ["sugar", "margarine", "salt", "nutmeg", "vanilla", "baking soda", "cinnamon", "eggs", "sour cream", "milk", "all-purpose flour"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 277.7 [FatContent] 10.9 [SaturatedFatContent] 3.0 [CholesterolContent] 40.2 [SodiumContent] 209.8 [CarbohydrateContent] 41.8 [FiberContent] 0.6 [SugarContent] 25.2 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 24 muffins [RecipeInstructions] Mix sugar, margarine, salt, nutmeg, vanilla, baking soda and cinnamon together for two minutes. Add eggs, sour cream, milk and flour and mix again for another two minutes. Scrape down bowl sides and mix for another minute. Fill muffin pans or loaf/cake pans 2/3 full. Bake at 375 degrees until center is firm. If you desire, you can fold raisins, cherries, apples, nuts, blueberries, dates or any other fruits to the batter before spooning into muffin tins. |
[Name] Tuna Lasagna [AuthorId] 31558 [AuthorName] Karin... [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-24T09:24:00Z [Description] This recipe is so quick and easy, aswell as being delicious. Even friends of mine who are not very partial to Tuna love this recipe. [Images] character(0) [RecipeCategory] Tuna [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "2", "1", "125", "125", "1"] [RecipeIngredientParts] ["onion", "water", "garlic cloves", "margarine", "tuna", "Philadelphia Cream Cheese", "milk", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 489.9 [FatContent] 20.2 [SaturatedFatContent] 10.4 [CholesterolContent] 69.0 [SodiumContent] 469.1 [CarbohydrateContent] 47.6 [FiberContent] 2.5 [SugarContent] 5.5 [ProteinContent] 28.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry onion and garlic in margarine (or butter]. Add drained Tuna. Add tomato soup and water. Simmer for 10 minutes, stirring well. Now blend the cheese sauce ingredients together- I use the microwave oven to assist me here- just for a few seconds to soften cream cheese and grated cheddar- it helps to get just the right consistency. Layer lasagne sheets/noodles, Tuna mixture and cheese sauce in lightly greased lasagne or casserole dish, ending with a layer of cheese sauce. Sprinkle with paprika. Bake at 180'C (Gas mark 4], for 30-40 minutes. |
[Name] San Diego Sunshine [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-02-24T09:24:00Z [Description] This is from one of my favorite Bread Machine Books. (This is from The Bread Machine Magic Book of Helpful Hints book, by Rehberg and Conway). [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "Low Cholesterol", "Healthy", "Weeknight", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "2", "1", "1 1/2", "2"] [RecipeIngredientParts] ["water", "honey", "salt", "margarine", "butter", "brown sugar", "bread flour", "whole wheat flour", "orange zest", "active dry yeast"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1777.8 [FatContent] 27.8 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 2623.7 [CarbohydrateContent] 343.4 [FiberContent] 23.5 [SugarContent] 62.2 [ProteinContent] 45.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Place all in bread pan according to directions. Select Light setting and press Start. (Optional bake cycles: sweet bread and delayed timer]. |
[Name] Dude Ranch Chicken [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Dude Ranch Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Cheese", "Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "Potluck", "Spring", "Summer", "Winter", "Spicy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, "2 1/2", "2", "1", "1", "1", "1", "3/4", "1", "12"] [RecipeIngredientParts] ["chicken", "cheddar cheese", "Rotel tomatoes & chilies", "diced green chilies", "green onion", "green onion", "8-inch flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 427.1 [FatContent] 18.6 [SaturatedFatContent] 8.2 [CholesterolContent] 33.9 [SodiumContent] 1469.7 [CarbohydrateContent] 50.0 [FiberContent] 3.3 [SugarContent] 2.3 [ProteinContent] 15.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 F. Spray a 2-1/2 quart or an 11X7X2 baking dish with Pam cooking spray; set aside. In a large bowl, combine chicken, 1 cup cheese, soups, rotel, green chilis and 3/4 cup green onions; blend well. Set aside 12 tortilla wedges. Mix remaining tortilla wedges into chicken mixture; spoon mixture into baking dish. Bake, uncovered, 30 minutes or until heated through. Carefully remove from oven. Tuck remaining 12 tortilla wedges around the inside edge of the baked dish; top with the remaining 1 cup of cheese. Bake 5 minutes longer. Garnish with 1 tbsp green onions. |
[Name] Creamy Rice [AuthorId] 30854 [AuthorName] Tomboy [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-24T09:24:00Z [Description] A simple old fashioned desert, this recipe was handed down from my Great Grandma and is a family favourite of three generations. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Rice", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["600", "1/2", "2", "1", "5"] [RecipeIngredientParts] ["milk", "sweetened condensed milk", "sugar", "vanilla essence", "rice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 390.5 [FatContent] 11.3 [SaturatedFatContent] 7.0 [CholesterolContent] 43.2 [SodiumContent] 156.9 [CarbohydrateContent] 61.7 [FiberContent] 0.2 [SugarContent] 42.8 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all the ingredients in a large saucepan. Stir over low eat till begins to boil. Cover and simmer over VERY LOW heat for 20-30 mins or until the rice is cooked, stirring often. WARNING:Boils over very easily if heat is too high! Serve warm or chilled. |
[Name] Baked Mushrooms [AuthorId] 28201 [AuthorName] yooper [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Baked Mushrooms recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/56/5/pic1pFqUU.jpg" [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/2", "3/4", "1/4", "1/8", "2 1/2", "1", "1"] [RecipeIngredientParts] ["fresh mushrooms", "onion", "butter", "margarine", "all-purpose flour", "salt", "garlic powder", "pepper", "chicken broth", "sour cream", "tomato sauce", "ketchup"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 248.3 [FatContent] 18.9 [SaturatedFatContent] 11.4 [CholesterolContent] 43.7 [SodiumContent] 572.9 [CarbohydrateContent] 14.2 [FiberContent] 2.1 [SugarContent] 3.6 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a skillet, saute mushrooms and onion in 1/4 cup butter for 5 minutes. Transfer to an ungreased 2 quart baking dish. In the same skillet, melt the remaining butter. Stir in the flour, salt, garlic powder and pepper until smooth. Gradually stir in chicken broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the sour cream and tomato sauce or ketchup. Pour over mushrooms. Cover and bake at 350 for 30 minutes or until bubbly. |
[Name] Jambalaya [AuthorId] 7717 [AuthorName] Ian McKenzie [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Jambalaya recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Rice", "Vegetable", "Cajun", "Creole", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "2", "3", "1", "1/2", "1", "1/2", "1/2", "1/8", "1 1/2"] [RecipeIngredientParts] ["kielbasa", "onions", "green pepper", "celery", "garlic", "chicken broth", "diced tomatoes", "cooked ham", "bay leaf", "dried thyme", "ground allspice", "rice"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 462.2 [FatContent] 24.8 [SaturatedFatContent] 7.8 [CholesterolContent] 64.0 [SodiumContent] 832.6 [CarbohydrateContent] 38.5 [FiberContent] 2.5 [SugarContent] 5.1 [ProteinContent] 20.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large saucepan. Add kielbasa, onions, green pepper, celery and garlic; cook 8 to 10 minutes, or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, pepper sauce, thyme and allspice; simmer uncovered for 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional pepper sauce, if desired. |
[Name] Cheesy Treasure Muffins [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Cheesy Treasure Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Cheese", "Tex Mex", "Southwestern U.S.", "Mexican", "High In...", "Spring", "Summer", "Winter", "Spicy", "Christmas", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "2", "1/4", "4", "1/2", "1/2", "8"] [RecipeIngredientParts] ["egg", "milk", "butter", "sugar", "self rising flour", "green onion", "bacon", "swiss cheese", "sharp cheddar cheese", "jalapeno jack cheese", "colby-monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 341.7 [FatContent] 20.6 [SaturatedFatContent] 11.5 [CholesterolContent] 74.0 [SodiumContent] 612.1 [CarbohydrateContent] 25.5 [FiberContent] 0.7 [SugarContent] 5.4 [ProteinContent] 13.5 [RecipeServings] 10.0 [RecipeYield] 10 muffins [RecipeInstructions] Preheat oven at 400 F. In a bowl, mix egg, milk, butter and sugar. Slowly stir in flour. Fold in the green onions, bacon, swiss cheese and 1/4 cup cheddar cheese. Fill muffin compartments 1/3 full. Place one cube of Jalapeno Jack cheese in middle of each muffin compartment on top of batter. Continue to fill muffin compartments with batter until 2/3 full. Top with remaining cheddar cheese. Bake muffins for 15 to 20 minutes or until golden brown. Let stand 5 minutes before removing from pan. Serve warm. |
[Name] Spinach and Feta Crepes [AuthorId] 31558 [AuthorName] Karin... [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-24T09:24:00Z [Description] Delicious and easy to make and can be made in advance.Very savoury and perfect for a light lunch or dinner served with a green salad. I'm proud to say this is my very own recipe! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 -3", "1", NA, "1/2", "1", "1/2", NA, NA, "1", "125", "1", "2", "1 1/4", "3", NA] [RecipeIngredientParts] ["spinach", "onion", "feta cheese", "romano cheese", "parmesan cheese", "ricotta cheese", "ground nutmeg", "salt", "black pepper", "egg", "all-purpose flour", "salt", "eggs", "milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 334.1 [FatContent] 13.2 [SaturatedFatContent] 6.8 [CholesterolContent] 168.8 [SodiumContent] 418.3 [CarbohydrateContent] 36.9 [FiberContent] 5.1 [SugarContent] 2.3 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] 8 filled crepes [RecipeInstructions] Wash spinach and remove stalks. Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time. Spinach should be limp. Drain well- squeeze as much liquid from cooked spinach as you can. Chop roughly. Add finely chopped onion, the Feta, Romano and Ricotta Cheese. Mix well. Add ground nutmeg, salt and pepper. Add lightly beaten egg. Set aside. CREPES-----------------. Method: Sift flour and salt into a bowl. Add eggs and a little milk. Beat well. Add the remaining milk and lastly the melted butter. Heat oil in crepe pan (or use spray]. Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly. Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned. Turn crere over and cook the other side for about 1/2 a minute. Remove from pan and place on piece of waxed paper. Continue until all the crepe mixture is used up. This recipe should yield approx. 12 crepes. Place wax paper between crepes as you remove each one from the pan. ASSEMBLE THE CREPES------------. Place even amounts of Spinach mixture in the centre of each crepe. Fold crepe into a'parcel' and place in lightly greased baking dish. I usually have enough mixture for 8 crepes. Over the crepes spoon some Italian Tomato Sauce (easy to make]- onions, garlic, canned tomatoes, basil, oregano, salt and pepper. And then sprinkle lots of grated mozarella cheese! Place in moderate oven about 15-20 minutes. This recipe may seem fidley to some or alot of work but it's not really- believe me. The recipe is always nicer a day old and re-heated. Typing the recipe out has got my salivary glands going- I think I'll have to make it soon again. Cooked, diced chicken can also be added to the Spinach mixture. |
[Name] Creamy Ham Casserole [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Creamy Ham Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/57/0/picnNXfNf.jpg" [RecipeCategory] Ham [Keywords] ["Pork", "Vegetable", "Meat", "Microwave", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "1 1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["broccoli florets", "broccoli florets", "cheddar cheese", "ham", "rotini pasta", "Miracle Whip light", "green peppers", "milk"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 245.3 [FatContent] 12.2 [SaturatedFatContent] 5.7 [CholesterolContent] 41.1 [SodiumContent] 670.8 [CarbohydrateContent] 18.9 [FiberContent] 0.8 [SugarContent] 2.4 [ProteinContent] 14.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] HEAT oven to 350°F degrees. MIX all ingredients except 1/2 cup of the cheese. SPOON into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese. BAKE for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired. MICROWAVE: Prepare as directed. Microwave on HIGH 8 to 10 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired. |
[Name] Deep Fried Oysters [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-24T09:24:00Z [Description] Make and share this Deep Fried Oysters recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Stove Top", "Oysters", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["flour", "egg", "salt", "pepper", "milk"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 355.1 [FatContent] 9.0 [SaturatedFatContent] 3.0 [CholesterolContent] 174.8 [SodiumContent] 869.7 [CarbohydrateContent] 38.1 [FiberContent] 0.9 [SugarContent] 0.2 [ProteinContent] 28.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse oysters, and cut any that are too large in half. Mix well the flour, egg, salt and pepper. Should be like pancake batter. Add more milk if necessary. Heat oil to very hot, (375] in a large skillet. Dip oysters in batter, let drain a few seconds. Carefully drop oysters in hot oil. Fry for about 4 minutes, until golden brown. |
[Name] Farmhouse Scallop [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-24T09:24:00Z [Description] This is a recipe from 1937! I love this dish because it reminds me of my grandmothers cooking. Simple ingredients - simply cooked and my "Nana" was the best cook in the whole world. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/57/3/picL95xpj.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["potatoes", "turnip", "onions", "milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 133.3 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 30.1 [CarbohydrateContent] 30.5 [FiberContent] 4.2 [SugarContent] 3.8 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel the potato, turnip and onion and slice thin. In a greased baking dish, make alternate layers of potato, turnip and onion, adding salt and pepper to each layer. Fill baking dish with milk until vegetables are nearly covered, place a large lump of butter on top. Bake at 350 F for 60 minutes. |
[Name] Chile Verde Con Cerdo (Green Chili With Pork) [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT8H [PrepTime] PT1H [TotalTime] PT9H [DatePublished] 2002-02-24T12:02:00Z [Description] I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn't work. Take liberties with this recipe to suit your own tastes. I won't mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends. |
[Name] Clam Linguine [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-24T12:02:00Z [Description] A very easy to make recipe that has a very nice clam taste. I developed this recipe many years ago and it has been enjoyed by all that have tried it. [Images] character(0) [RecipeCategory] European [Keywords] ["High Protein", "Healthy", "High In...", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "12", "1/8", "1/4", "1", "3", "8", "4"] [RecipeIngredientParts] ["extra virgin olive oil", "garlic", "canned baby clams", "cayenne pepper", "dried oregano", "lemon juice", "fresh parsley", "linguine", "parmigiano-reggiano cheese"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 238.4 [FatContent] 4.5 [SaturatedFatContent] 1.1 [CholesterolContent] 29.2 [SodiumContent] 104.7 [CarbohydrateContent] 31.6 [FiberContent] 1.4 [SugarContent] 0.8 [ProteinContent] 16.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large frying pan over medium heat, heat olive oil. Add chopped garlic and saute gently until just golden, about 1 to 2 minutes: DO NOT BROWN. Add clams including liquid, cayenne, oregano and lemon juice and simmer for 2 to 3 minutes. Add chopped parsley and continue to simmer for 1 minute longer. Cook linguine according to package directions. Drain and transfer cooked linguine to a large serving bowl. Pour prepared sauce over pasta and toss to coat. Sprinkle with grated parmesan cheese and toss lightly. Serve immediately. |
[Name] Irish Tea Cake with Glaze [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-02-24T12:02:00Z [Description] This is a nice dessert that does not take alot of time. Enjoy a slice with a cup of Irish Cream laced Coffee. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "2 1/2", "2", "3", "1 3/4", "1 1/4", "1/4", "1", "2/3", "1", "4"] [RecipeIngredientParts] ["butter", "white sugar", "pure vanilla extract", "eggs", "cream cheese", "white flour", "baking powder", "salt", "dried currant", "buttermilk", "powdered sugar", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 526.6 [FatContent] 22.7 [SaturatedFatContent] 13.8 [CholesterolContent] 111.1 [SodiumContent] 324.8 [CarbohydrateContent] 76.1 [FiberContent] 2.0 [SugarContent] 53.2 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F.", "Place currants and 1/4 cup of flour in a small bowl and mix well to cover currants. Set aside.", "Grease and dust a 9 inch loaf pan and cut out a piece of parchment paper to fit the bottom, line and set aside.", "In a large mixing bowl on medium speed cream butter, sugar and vanilla until light and fluffy.", "Blend in eggs, then blend in cream cheese.", "Mix or sift together the flour, baking powder and salt.", "Add a small amount of flour into butter mixture and blend well, then a small amount of buttermilk, then flour and repeat until both are well incorporated.", "Stir in the currants and remaining flour, mix well and spoon into prepared loaf pan.", "Bake for 1 hour and 30 minutes or until a toothpick stuck into the middle comes out clean.", "Remove and let stand in the pan for 10 minutes.", "The top will crack.", "Free up sides with a knife and invert onto a cooling rack.", "While still warm but not hot glaze cake and allow glaze to drip down sides.", "Cool to room temp and serve.", "Irish Whiskey laced whipped cream would be a nice touch.", "For the glaze just whisk together the powdered sugar and lemon juice." ] |
[Name] Linguine with Vodka Cream Sauce [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-24T12:02:00Z [Description] A delightful, quick and easy to prepare recipe. Many have thoroughly enjoyed this recipe as a side dish with chicken. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "4", "3", "1/2", "1/2", "19", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["linguine", "extra virgin olive oil", "garlic", "hot red pepper flakes", "vodka", "plum tomatoes", "parmesan cheese", "heavy whipping cream", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 699.5 [FatContent] 22.6 [SaturatedFatContent] 6.7 [CholesterolContent] 25.9 [SodiumContent] 257.4 [CarbohydrateContent] 89.0 [FiberContent] 4.5 [SugarContent] 4.7 [ProteinContent] 18.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook dry linguine in a large cooking pot according to package instructions. If using fresh linguine, bring water to a rolling boil, add linguine and boil for about 6 to 8 minutes or until el'dente. In a large frying pan, heat olive oil over medium-high heat. Add garlic and hot red pepper flakes and saute' for 1 minute. Add Vodka and cook until mixture is reduced 25%. Add crushed tomatoes and bring to boil. Reduce heat and simmer for 15 minutes. Add parmesan cheese, heavy cream, salt and pepper, stir to mix well and cook for 1 minute. Drain cooked linguine and add to a large mixing bowl. Pour sauce over, toss to coat well. Serve immediately. |
[Name] Jamaican Jerk Marinade [AuthorId] 29300 [AuthorName] Gingerbear [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-24T12:02:00Z [Description] This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/57/8/picATjB8U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/57/8/picCq7L4j.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/57/8/pichg02rH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/57/8/pich8GhTt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/57/8/picd2I3yv.jpg" ] [RecipeCategory] Sauces [Keywords] ["Chicken", "Pork", "Poultry", "Meat", "Caribbean", "Low Protein", "Low Cholesterol", "Spring", "Summer", "Winter", "Spicy", "Broil/Grill", "< 15 Mins", "Oven", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/4", "1", "1", "1", "1", "1", "1/2", "1", "1", "3", "4"] [RecipeIngredientParts] ["vinegar", "soy sauce", "olive oil", "brown sugar", "salt", "thyme", "cinnamon", "nutmeg", "allspice", "gingerroot", "garlic", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 120.1 [FatContent] 9.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 1062.2 [CarbohydrateContent] 7.8 [FiberContent] 1.0 [SugarContent] 4.6 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating]. Reserve 1/2 cup to be used as a dipping sauce or baste. Add meat to marinade and refrigerate for 30 minutes to overnight. Then grill when you are ready. |
[Name] Banana Strawberry Mango Smoothie [AuthorId] 6522 [AuthorName] Sue Freeman [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-24T12:31:00Z [Description] Make and share this Banana Strawberry Mango Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["6 3/4", "1", "1", "1/2", "1", "2", "1", "5"] [RecipeIngredientParts] ["nonfat plain yogurt", "frozen strawberries", "mango", "banana", "wheat germ", "honey"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 24.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.2 [SodiumContent] 8.4 [CarbohydrateContent] 5.2 [FiberContent] 0.5 [SugarContent] 3.7 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 24 ounces [RecipeInstructions] "Place all of the ingredients into a blender and blend." |
[Name] Herb Potato Wafers [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-24T12:31:00Z [Description] These make an awesome presentation. Imagine crisp translucent chips with fresh herbs encased in them. They taste as good as they look! Found this in an Idaho potato calendar. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1/2", NA] [RecipeIngredientParts] ["baking potatoes", "fresh herb", "coarse salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 12.4 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 60-72 wafers [RecipeInstructions] Heat oven to 325 F degrees. Brush baking sheet with clarified butter or oil. Peel potatoes and cut into thin, translucent slices using mandoline. Arrange half the slices on the pan in a single layer. Place several herb leaves or 1/2 tsp chopped herbs on each slice. Cover each slice with another potato slice and press to seal. Brush lightly with butter or oil and sprinkle with salt. Bake about 15 to 20 minutes, until potatoes are crisp and light brown. |
[Name] Strange Salad [AuthorId] 28442 [AuthorName] Terri F. [CookTime] nan [PrepTime] PT1H5M [TotalTime] PT1H5M [DatePublished] 2002-02-24T12:31:00Z [Description] This is my version of broccoli salad, I added all the things I liked about other salads. The name comes from my brother, who pronounced it "strange, but good". He now requests it. Prep time includes chilling. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/3", "1/2", "1/4", "1", "1/2", "3"] [RecipeIngredientParts] ["bacon", "broccoli", "Red Delicious apple", "red onion", "raisins", "pecans", "mayonnaise", "sugar", "apple cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 361.1 [FatContent] 22.2 [SaturatedFatContent] 6.7 [CholesterolContent] 28.9 [SodiumContent] 406.3 [CarbohydrateContent] 34.3 [FiberContent] 5.3 [SugarContent] 23.2 [ProteinContent] 9.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix mayonnaise, 1/2 cup sugar, and apple cider vinegar in small bowl. Set aside. Mix all other ingredients in large bowl. Add dressing and toss. Chill 1 hour before serving. |
[Name] Award-Winning Texas Chili [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-02-24T17:07:00Z [Description] Make and share this Award-Winning Texas Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Very Low Carbs", "Kid Friendly", "Potluck", "Spicy", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", NA, "1", "4", "32"] [RecipeIngredientParts] ["ground beef", "onion", "garlic", "tomato sauce", "chili powder", "water"] [AggregatedRating] 1.0 [ReviewCount] 3.0 [Calories] 918.5 [FatContent] 38.0 [SaturatedFatContent] 16.2 [CholesterolContent] 363.2 [SodiumContent] 1862.6 [CarbohydrateContent] 42.3 [FiberContent] 14.8 [SugarContent] 14.9 [ProteinContent] 106.6 [RecipeServings] nan [RecipeYield] 1 large pot of chili [RecipeInstructions] Brown the first 4 ingredients in heavy cooking pot. Add the last three ingredients and then heat to a hard fast boil. Turn down and simmer for 45 minutes. |
[Name] Danish Braised Cabbage [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2002-02-24T17:07:00Z [Description] This red cabbage recipe is a tangy addition to meals, and it's quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on the stove or in a 325-degree oven before serving. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/58/3/picHlD4UV.jpg" [RecipeCategory] Grains [Keywords] ["Fruit", "Vegetable", "Danish", "Scandinavian", "European", "Low Protein", "Free Of...", "Potluck", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1/3", "1/3", "1/4", "2"] [RecipeIngredientParts] ["red cabbage", "butter", "sugar", "salt", "water", "vinegar", "red currant jelly", "apples"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 240.4 [FatContent] 11.9 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 726.9 [CarbohydrateContent] 33.8 [FiberContent] 4.7 [SugarContent] 22.5 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325 degrees.", "Wash cabbage, remove outer leaves, and cut in half lengthwise; remove core; slice or chop fine, using a knife or food processor.", "In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water, and vinegar.", "Bring to a boil on the stove; add cabbage and toss well to coat.", "Bring to a boil; cover casserole, and place in oven.", "Bake for 2 hours.", "Check occasionally and add some water if all the liquid has cooked away.", "Ten minutes before cooking is finished, stir in jelly and apple; replace cover." ] |
[Name] Alice's Apple Cake [AuthorId] 31611 [AuthorName] Susan Dillard [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2002-02-24T17:07:00Z [Description] This recipe came from Alice Bay Cookbook. The buttermilk sauce sounds strange, but believe me, it is really good. I always double the recipe, as I don't want to run out. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "3", "1 1/4", "1", "1/4", "1", "2", "1", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "ground cinnamon", "sugar", "eggs", "vanilla", "apples", "walnuts", "flaked coconut", "sugar", "butter", "baking soda", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8476.9 [FatContent] 484.9 [SaturatedFatContent] 127.8 [CholesterolContent] 883.4 [SodiumContent] 3083.8 [CarbohydrateContent] 989.2 [FiberContent] 29.1 [SugarContent] 674.4 [ProteinContent] 84.1 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["Preheat oven to 325°.", "Grease and flour a 10-inch tube pan.", "Sift flour, baking soda, and cinnamon onto waxed paper.", "Combine sugar, eggs, oil, vanilla, orange juice, and orange peel in a large bowl.", "Beat with electric mixer until well blended.", "Stir in flour mixture until well mixed.", "Fold in apples, walnuts, and coconut.", "Spoon into prepared pan.", "Bake in a slow oven for 1 1/2 hours or until top springs back when lightly pressed with fingertip.", "Cool in pan on wire rack for 15 minutes.", "Transfer cake from pan to a serving plate with a raised edge.", "Puncture top of cake all over with a wooden pick or skewer.", "Spoon hot Buttermilk Sauce over warm cake several times.", "Let stand for about an hour before serving.", "Pour extra sauce into a small pitcher and serve with cake.", "BUTTERMILK SAUCE-----------------.", "Combine sugar, butter, soda, and buttermilk in a medium saucepan.", "Cook over medium heat, stirring constantly, until mixture comes to a boil.", "Remove from heat and spoon over cake." ] |
[Name] French Toast with Raspberry Butter [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-24T17:07:00Z [Description] Make and share this French Toast with Raspberry Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Raspberries", "Grains", "Cheese", "Berries", "Fruit", "Scottish", "European", "Kid Friendly", "Christmas", "Thanksgiving", "< 30 Mins", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "8", "1", "1", "1", "8", "1/2", "1", "1/2"] [RecipeIngredientParts] ["eggs", "milk", "cream cheese", "fresh raspberry", "cream cheese", "butter", "margarine", "powdered sugar", "fresh raspberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1897.4 [FatContent] 96.5 [SaturatedFatContent] 57.8 [CholesterolContent] 466.8 [SodiumContent] 1479.9 [CarbohydrateContent] 235.0 [FiberContent] 5.3 [SugarContent] 151.4 [ProteinContent] 27.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare French toast by whisking together eggs, milk and vanilla- set aside. Place pairs of bread slices on counter being careful to match the pairs. Spread soft cream cheese on one side of the French bread slice <U+0096> (cream cheese should be spread completely over bread so that a good seal can be made.] Spread jam on the other slice of bread. Place two slices together to make a sandwich, and dip slices in egg mixture. Cook on sprayed or buttered griddle until brown on both sides. Serve with raspberry butter and fresh raspberries. To make raspberry butter, microwave berries for one minute. Chill. Whip cream cheese and butter until fluffy. Add raspberries and powdered sugar. Mix until blended. Refrigerate until ready to serve (leftover raspberry butter freezes well]. |
[Name] Cheddar Cheese Log [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2002-02-24T17:07:00Z [Description] Make and share this Cheddar Cheese Log 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/20/58/7/picK60iHU.jpg" [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Grains", "Cheese", "Fruit", "Nuts", "European", "Kid Friendly", "Free Of...", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "No Cook", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "8", "2", "3", "3", NA] [RecipeIngredientParts] ["sharp cheddar cheese", "cream cheese", "Worcestershire sauce", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 141.2 [FatContent] 12.8 [SaturatedFatContent] 7.7 [CholesterolContent] 40.7 [SodiumContent] 179.1 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 0.7 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] Microwave cheeses to soften. Mix all ingredients together in large bowl, and chill till set. Mold into log shape. Roll the log in more chopped nuts. Chill again until firm. |
[Name] Chicken Marengo [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-24T17:07:00Z [Description] There's a story that says that this dish was served to Napoleon on the day he defeated the Austrians on the battlefield near the village of Marengo in northwest Italy, mid-June 1800. The original recipe contained chicken cooked in oil, tomatoes, a little water, and garlic. The chicken was served with local steamed crayfish and fried eggs as garnish. Back in France, the dish became popular with the addition of mushrooms, thyme, and white wine. If you'd like, you can add uncooked crayfish or shelled uncooked shrimp in the last 10 minutes with the mushrooms. You can also substitute chicken breasts or chicken parts, skinned or unskinned. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Fruit", "Vegetable", "Meat", "European", "Very Low Carbs", "Kid Friendly", "Potluck", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "3/4", "1/2", "3", "1", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["chicken", "olive oil", "onion", "dry white wine", "tomato puree", "garlic", "parsley", "dried thyme", "mushroom", "croutons"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 620.6 [FatContent] 45.0 [SaturatedFatContent] 10.8 [CholesterolContent] 155.2 [SodiumContent] 154.9 [CarbohydrateContent] 7.2 [FiberContent] 1.4 [SugarContent] 3.1 [ProteinContent] 40.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rub chicken pieces with 1½ tsp salt and ¼ tsp pepper; dredge in flour. Brown in oil on one side, and then add onion and turn pieces to brown on the other side. When well browned, pour in wine and boil until wine reduces to about half. Stir in puree, garlic, and parsley, and then cover and cook slowly for 20 minutes. Add thyme and mushrooms; cook 10 minutes longer. Adjust seasoning. Transfer chicken to platter surrounded with croutons; pour pan gravy over the chicken. |
[Name] Pancakes (Aunt Jemima Style) [AuthorId] 9121 [AuthorName] Carol Bullock [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-24T17:07:00Z [Description] Make and share this Pancakes (Aunt Jemima Style) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1 1/2", "1/2", "1 1/2", "3/4", "3", "2 1/2"] [RecipeIngredientParts] ["white flour", "raw sugar", "baking powder", "baking soda", "salt", "water", "soymilk"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 220.1 [FatContent] 5.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 734.9 [CarbohydrateContent] 35.9 [FiberContent] 1.8 [SugarContent] 4.2 [ProteinContent] 6.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Whisk until the mixture is smooth. Carefully pour it onto a preheated pan. Cook each side until it is golden brown. |
[Name] Champ [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-24T17:07:00Z [Description] Champ is the name of a mashed potato dish served in Scotland and Ireland. The potatoes are often mixed with other vegetables such as leeks or even mashed beetroot when they acquire different regional names. Champ should be piled up steaming hot on individual plates and a crate made in the centre of each one, filled with melted butter. Each forkful is then dipped into this molten golden pool. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/59/0/pic7nBDvm.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Grains", "Vegetable", "Scottish", "European", "Low Protein", "Kid Friendly", "Free Of...", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5", "10", NA, "1 1/2", "4"] [RecipeIngredientParts] ["milk", "spring onions", "mashed potatoes", "butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 279.5 [FatContent] 13.9 [SaturatedFatContent] 8.6 [CholesterolContent] 39.3 [SodiumContent] 620.6 [CarbohydrateContent] 34.4 [FiberContent] 3.5 [SugarContent] 3.5 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the chopped spring onions, green part as well as white, in the milk; drain, but reserve the milk. Season the mashed potatoes to taste, and then add the spring onions. Beat well together and add enough hot milk to make the dish creamy and smooth. Put onto 4 individual plates, make a well in the centre of each portion and pour a tablespoon (or more] of melted butter into each. The dry potato is dipped into the well of butter when eating. |
[Name] Apple Crisp [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-24T17:07:00Z [Description] Make and share this Apple Crisp 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/20/59/1/picQ4CxmT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/59/1/picdGwBRr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/59/1/pic5B53Uh.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1/4", "2", "3/4", "1/2", "1/2", "1", "1/3"] [RecipeIngredientParts] ["apples", "sugar", "lemon juice", "rolled oats", "brown sugar", "flour", "ground cinnamon", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 67.0 [Calories] 335.7 [FatContent] 11.2 [SaturatedFatContent] 6.6 [CholesterolContent] 27.1 [SodiumContent] 97.3 [CarbohydrateContent] 59.1 [FiberContent] 4.5 [SugarContent] 39.4 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Place apples in a buttered 2-quart casserole dish. Sprinkle with sugar and lemon juice. In a small bowl, combine rolled oats, brown sugar, flour and cinnamon. Using a pastry blender, cut butter into mixture until the mixture is crumbly. Sprinkle over the apples. Bake for 40 minutes or until apples are tender. |
[Name] Crock Pot Chicken Italiano [AuthorId] 3288 [AuthorName] TishT [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2002-02-24T17:08:00Z [Description] I'm sure everyone has some form of this recipe in their cookbooks. It's easy and fast to put together [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/59/2/picCc04av.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Cheese", "Vegetable", "Meat", "Potluck", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1", "1", "1/2", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "white wine", "water", "cream cheese", "rice"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 408.1 [FatContent] 25.6 [SaturatedFatContent] 14.0 [CholesterolContent] 136.8 [SodiumContent] 733.2 [CarbohydrateContent] 7.5 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 33.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the chicken in the bottom of the crock pot. Combine the salad dressing and wine (or water] and pour over the chicken. Cover and cook on low for 3 hours. Combine cheese and soup and blend. Stir in mushrooms. Pour over the chicken. Cover and cook on low 1-2 hours until chicken juices run clear. Serve over noodles or rice. |
[Name] Edinburgh Gingerbread [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-24T17:08:00Z [Description] Make and share this Edinburgh Gingerbread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "Nuts", "Scottish", "European", "Kid Friendly", "Potluck", "Spicy", "Christmas", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "2", "1", "1", "6", "6", "4", "6", "2", "2", "2"] [RecipeIngredientParts] ["plain flour", "baking soda", "ground ginger", "cinnamon", "salt", "unsalted butter", "molasses", "brown sugar", "milk", "eggs", "sultanas"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 471.0 [FatContent] 23.3 [SaturatedFatContent] 11.9 [CholesterolContent] 100.2 [SodiumContent] 242.7 [CarbohydrateContent] 60.9 [FiberContent] 2.2 [SugarContent] 30.2 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] 1 gingerbread loaf [RecipeInstructions] ["Sift the flour, spices, salt and baking soda, and then stir in the fruit and nuts.", "Melt the butter with the molasses and sugar on a low heat.", "The mixture should remain somewhat cool but the sugar should be dissolved.", "Add the milk and stir in the eggs.", "Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter.", "Pour into a greased and lined 2 lb loaf tin.", "Bake at 325°F/160°C/gas mark 3 for 1¼ hours.", "This is a fairly heavy recipe and may sink on cooling." ] |
[Name] Drambuie Oranges [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2002-02-24T17:08:00Z [Description] Scottish celebrity chef Nick Nairn lists this as one of his all time favourite recipes. And he won't be alone in his enthusiasm for dishes served with Drambuie [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/59/4/pic2lu1Fc.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Scottish", "European", "Potluck", "Christmas", "Weeknight", "St. Patrick's Day", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -8", "4"] [RecipeIngredientParts] "oranges" [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 67.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 16.9 [FiberContent] 3.5 [SugarContent] 13.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Slice the top and the bottom off each orange and sit each one on a board.", "Cut away the outer skin so that there is no white pith left behind and then slice each orange across into thin slices.", "Place the orange slices in a shallow dish with the Drambuie, and then cover and leave to chill in the fridge for 3 to 4 hours, during which time the juice from the oranges will develop a wonderful tasting sauce with the Drambuie.", "Arrange on serving plates and serve while the slices are still chilled." ] |
[Name] Lemon Currant Biscuits [AuthorId] 31558 [AuthorName] Karin... [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-24T17:08:00Z [Description] Make and share this Lemon Currant Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "6", "8", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "flour", "egg", "currants", "baking powder", "lemon, rind of", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 169.0 [FatContent] 6.6 [SaturatedFatContent] 4.0 [CholesterolContent] 28.7 [SodiumContent] 83.7 [CarbohydrateContent] 25.9 [FiberContent] 0.7 [SugarContent] 13.9 [ProteinContent] 2.2 [RecipeServings] 15.0 [RecipeYield] 30 biscuits [RecipeInstructions] Cream butter and sugar. Add egg and mix well. Add grated lemon rind and dry ingredients. Add currants. Roll teaspoonfuls of mixture into balls and place on lightly greased baking tray. Press balls lightly with fork. (dip fork in flour and shake off excess]. Bake 180'-190'C (Gas mark 4] for about 15-20 minutes- or until they are just slightly golden in colour- not browned. |
[Name] Bacon and Corn Johnnycakes [AuthorId] 31883 [AuthorName] turtle [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-02-24T17:08:00Z [Description] Make and share this Bacon and Corn Johnnycakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Corn", "Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "4", "1", "1"] [RecipeIngredientParts] ["cornmeal", "baking powder", "salt", "bacon", "milk", "egg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 318.3 [FatContent] 15.1 [SaturatedFatContent] 5.4 [CholesterolContent] 76.8 [SodiumContent] 810.7 [CarbohydrateContent] 38.4 [FiberContent] 3.0 [SugarContent] 2.4 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat griddle to med hot. Grease lightly. Mix dry ingredients. Add rest of ingredients and stir just until mixed well. Fry cakes till brown on both sides. |
[Name] Irish Colcannon (Winter Vegetable Casserole) [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-24T17:08:00Z [Description] Make and share this Irish Colcannon (Winter Vegetable Casserole) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/59/7/picQcYY45.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/59/7/pic8J1V3x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/59/7/piclNIflV.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Scottish", "Welsh", "European", "Winter", "Christmas", "St. Patrick's Day", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1/2", "2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["potato", "parsnips", "leeks", "milk", "kale", "cabbage", "mace", "garlic cloves", "salt", "pepper", "butter", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 23.0 [Calories] 182.9 [FatContent] 6.2 [SaturatedFatContent] 3.5 [CholesterolContent] 15.9 [SodiumContent] 494.0 [CarbohydrateContent] 28.5 [FiberContent] 4.4 [SugarContent] 1.9 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites] and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much]. Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley. |
[Name] Crock Pot Beef Roast [AuthorId] 26416 [AuthorName] duckit [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2002-02-24T17:08:00Z [Description] This would be excellent for a working family. You can add potatoes and carrots. When you get home your meal is done and all you have to do is thicken the juices and your meal is finished [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/59/8/7kVGyvjuRYuh6I0rRXm7_IMG_0781.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/59/8/picbvRx4G.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["Weeknight", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", NA, "2"] [RecipeIngredientParts] ["beef roast", "water"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 910.8 [FatContent] 67.3 [SaturatedFatContent] 27.0 [CholesterolContent] 235.4 [SodiumContent] 1350.4 [CarbohydrateContent] 8.6 [FiberContent] 0.9 [SugarContent] 2.8 [ProteinContent] 63.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put roast in crock pot and empty soup mix on the top of the meat. Add the water. Cook on low for about 6 hours. The soup acts as a meat tenderizer. Very good roast and makes excellent gravy. |
[Name] Crock Pot Scalloped Potatoes and Chicken [AuthorId] 3288 [AuthorName] TishT [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2002-02-24T17:08:00Z [Description] Make and share this Crock Pot Scalloped Potatoes and Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Potato", "Poultry", "Cheese", "Vegetable", "Meat", "Weeknight", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1/2", "1 1/2", "7 -8", NA, "1", "12", "3 -4"] [RecipeIngredientParts] ["green pepper", "onion", "Velveeta cheese", "potatoes", "salt", "milk", "boneless skinless chicken breasts"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 402.8 [FatContent] 6.2 [SaturatedFatContent] 2.4 [CholesterolContent] 82.4 [SodiumContent] 497.9 [CarbohydrateContent] 51.4 [FiberContent] 6.1 [SugarContent] 3.3 [ProteinContent] 35.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place layers of green peppers, onions, cheese, and potatoes and a sprinkling of salt in slow cooker. Sprinkle salt (if desired] over chicken breast and lay on top of potatoes. Combine soup and milk and pour into slow cooker, pushing meat down into the liquid Cover and cook on high 1 1/2 hours. Reduce temperature to low and cook 3-4 hours. Test that the potatoes are soft. If not continue cooking on low another hour and test again until potatoes are done. |
[Name] Cranberry Barbecue Chicken - Crock Pot [AuthorId] 3288 [AuthorName] TishT [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2002-02-24T17:08:00Z [Description] This is a variation of an old favorite, cranberry chicken...adding the barbecue sauce adds a little zest! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/0/pic5DoJHi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/0/picNSNwFG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/0/picciEk6Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/0/picEQv9sO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/0/picGlna1q.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Vegetable", "Meat", "Potluck", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1/2", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["chicken pieces", "salt", "pepper", "celery", "onion", "whole berry cranberry sauce", "barbecue sauce"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 450.2 [FatContent] 21.7 [SaturatedFatContent] 6.1 [CholesterolContent] 103.5 [SodiumContent] 659.3 [CarbohydrateContent] 36.7 [FiberContent] 1.6 [SugarContent] 31.2 [ProteinContent] 26.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a slow cooker. Cover and bake on high for 4 hours or on low for 6-8 hours. Before serving, you may want to pull the meat out and thicken the sauce with flour or corn starch (optional]. |
[Name] Out of This World Garlic - Onion Bread Machine Buns [AuthorId] 27060 [AuthorName] Jan Marie [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2002-02-24T17:08:00Z [Description] These buns are great for sandwiches. They are just the right size...not as large as burger buns, but just right for lunches. They have a terrific texture and you can vary the garlic/onion to taste, or leave it out completely. Cheese would also be good. But best of all...no kneading and it couldn't be simplier. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/1/picjjnoCR.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "Healthy", "Weeknight", "Bread Machine", "Small Appliance", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "2 1/2", "1/2", "1/2", "2 3/4", "1", "2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["sugar", "salt", "instant yeast", "water", "sour cream", "bread machine flour", "egg", "garlic", "onion", "onion powder", "garlic powder", "egg", "sesame seeds", "poppy seed"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 123.3 [FatContent] 2.7 [SaturatedFatContent] 1.4 [CholesterolContent] 21.8 [SodiumContent] 206.1 [CarbohydrateContent] 20.9 [FiberContent] 0.8 [SugarContent] 2.3 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] 12 rolls [RecipeInstructions] Preheat oven to 350°F degrees. Add first 7 ingredients in order to bread machine. Use dough cycle. When dough is almost mixed, add next 4 ingredients. Run through dough cycle. Lightly flour board and turn out dough onto board. Cut into 12 pieces, shaping into buns. Place on a greased cookie sheet. Cover and let rise until doubled, about 20-25 minutes. Brush with beaten egg and sprinkle with sesame or poppy seeds. Bake at 350°F for 15-20 minutes until golden brown. Cool on cooling rack. |
[Name] Sloppy Chicken - Crock Pot [AuthorId] 3288 [AuthorName] TishT [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2002-02-24T17:08:00Z [Description] Make and share this Sloppy Chicken - Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Kid Friendly", "Potluck", "Weeknight", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1 -2", "1", "4", "2", "2", "2", "4", "2", "1", "1"] [RecipeIngredientParts] ["celery", "onion", "garlic clove", "green pepper", "butter", "ketchup", "water", "brown sugar", "vinegar", "dry mustard", "pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 159.8 [FatContent] 6.6 [SaturatedFatContent] 2.8 [CholesterolContent] 47.0 [SodiumContent] 551.5 [CarbohydrateContent] 11.3 [FiberContent] 0.7 [SugarContent] 9.4 [ProteinContent] 14.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in crock pot. Cover and cook on low 8 hours. Stir chicken until it shreds. Pile into steak rolls and serve. |
[Name] Crab-Topped Shrimp [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-24T17:08:00Z [Description] Make and share this Crab-Topped Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Grains", "Fruit", "Vegetable", "Kid Friendly", "Potluck", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1/2", "1", "2 1/4", "1", NA] [RecipeIngredientParts] ["jumbo shrimp", "green onion", "butter", "margarine", "lemon juice", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 401.6 [FatContent] 16.0 [SaturatedFatContent] 8.2 [CholesterolContent] 342.7 [SodiumContent] 655.4 [CarbohydrateContent] 12.4 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 49.3 [RecipeServings] nan [RecipeYield] 6 yummy shrimpers [RecipeInstructions] Thaw large shrimp, if frozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein, and repeat with remaining shrimp- set aside. In a small nonmetal bowl microwave sliced green onion and butter or margarine, uncovered, on 100% power for 1 to 1½ minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with flaked crab meat and bread crumbs. Spread shrimp open. Place cut side up, in a 10-inch oval casserole. Cover with vented clear plastic wrap. Microwave, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once. Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole, and then spoon crab mixture over shrimp. Microwave, covered, on 100% power about 1½ minutes or till shrimp are done and crab mixture is heated through, rotating the casserole a half turn once. Serve with lemon wedges. |
[Name] Yummy Potato Salad [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-24T17:08:00Z [Description] Make and share this Yummy Potato Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/4/picBXytJt.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1 1/2", "1", "1", "1", "1/4", "2", "4", "3", "2", "4"] [RecipeIngredientParts] ["potatoes", "mayonnaise", "white vinegar", "mustard", "salt", "pepper", "celery", "radishes", "green onions", "carrots", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 136.5 [FatContent] 2.1 [SaturatedFatContent] 0.7 [CholesterolContent] 74.4 [SodiumContent] 302.0 [CarbohydrateContent] 24.4 [FiberContent] 3.5 [SugarContent] 1.9 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat salted water to boiling; add potaotes. Cover and heat to boiling; reduce heat. Cook until tender; drain. Cool slightly and then cut into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper together in a large bowl. Add veggies, potatoes and eggs; toss. Cover and refridgerate at least 4 hours to blend flavors. **Isometimes vary my mustard- creole flavor, ceasar flavor, dijon, etc for a different taste! |
[Name] Double Peanut butter Cookies [AuthorId] 11613 [AuthorName] renee waddell [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2002-02-24T17:08:00Z [Description] My family & co workers absolutely love my cookies. After years of trying, I finally made my own recipe. Hope all of you out there enjoy them as well [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/4", "1/2", "1/2", "1", "1/2", "1/2", "2", "1/2 - 1", "1/2"] [RecipeIngredientParts] ["real butter", "peanut butter", "flour", "sugar", "light brown sugar", "honey", "egg", "baking soda", "baking powder", "vanilla", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 126.7 [FatContent] 6.8 [SaturatedFatContent] 3.1 [CholesterolContent] 19.0 [SodiumContent] 139.0 [CarbohydrateContent] 14.7 [FiberContent] 0.5 [SugarContent] 9.2 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Combine butter and peanut butter with a mixer. Add 1/2 cup of flour, the sugars,egg, baking soda and baking powder. Add the vanilla and gradually add the rest of the flour. Fold in the peanut butter chips and bake in a preheated oven at 350 for 5-7 (for chewy] 8-11 for crisp cookies. |
[Name] Good, Easy to Make Homemade Chili [AuthorId] 32023 [AuthorName] Noodles [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2002-02-24T17:08:00Z [Description] This is my mother's recipe that she has perfected over the years. She has won many a chili competitions with it. It is very good reheated for lunches and snacks. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/6/v5VA0oy4Qi6RZqfagEVg_easy-chili-5525.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20606/5nxjS6h0SdiSzLbgk45g_1481488054300.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/6/HZu0XZJSKv6lYtLNJbvQ_438B4E6E-FA3D-46DB-A0B7-1D97EEE353ED.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20606/uVLQN5AQRyZG3GZRenaL_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/6/picRanXAo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/6/WrgUuDuSZmbC8bX1pqDq_easy-chili-5518.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/6/UNXB0tCQSqKo0pfxksow_easy-chili-5521.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/6/uVmub8G9SCqDXG65amSM_7EAFC412-224D-46B6-BBFE-0A576C4AE222.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/6/19KdMPpcS9S3x6jOp6lN_20180202_224533.jpg"] [RecipeCategory] Meat [Keywords] ["Mexican", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1", "1", "1", "4", "2", "1/2", "1/4", "1/16 - 1/8", NA] [RecipeIngredientParts] ["ground beef", "green pepper", "onion", "garlic", "diced tomatoes", "crushed tomatoes", "chili beans", "chili powder", "thyme", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 277.0 [FatContent] 9.9 [SaturatedFatContent] 3.6 [CholesterolContent] 38.6 [SodiumContent] 297.4 [CarbohydrateContent] 30.1 [FiberContent] 7.6 [SugarContent] 4.9 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown meat (drain grease]. Cut up vegetables. Put everything in a pot and boil on stove around 3 hours covered(crock pots also work, but I've found it doesn't turn out as good. It is always better heated up the next day]. That's it. |
[Name] Three Berry Crepes with Creme Anglaise and Strawberry Sauce [AuthorId] 31558 [AuthorName] Karin... [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2002-02-24T17:34:00Z [Description] This recipe has proved very popular not only because is it delicious but because it is also very light. It also looks most appealing! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/7/pic13mMLt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/7/picIGIgPq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/7/picW3MBIO.jpg"] [RecipeCategory] Breakfast [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/2", "3", "1", "1", "1", "1", "1", "250", "1/4 - 1/2", "3", "75"] [RecipeIngredientParts] ["milk", "flour", "salt", "water", "eggs", "nutmeg", "butter", "strawberry", "caster sugar", "milk", "vanilla extract", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 427.9 [FatContent] 14.8 [SaturatedFatContent] 6.9 [CholesterolContent] 324.9 [SodiumContent] 722.2 [CarbohydrateContent] 61.0 [FiberContent] 5.9 [SugarContent] 31.0 [ProteinContent] 14.3 [RecipeServings] 4.0 [RecipeYield] 8 Berry Crepes [RecipeInstructions] Place all crepe ingredients together and mix well. Allow to stand for 30 minutes. Make crepes in a heavy crepe pan. Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan. When crepes begin to bubble turn and cook other side. Makes 10-12 crepes. While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes. Filling-------------. Blend together all ingredients and put through a fine sieve to remove pips. Creme Anglaise-----------. Bring the milk to the boil with vanilla extract. Beat egg yolks and sugar until pale yellow. Pour milk over the eggs and blend. Return to a low heat and stirring constantly, thicken the sauce. Do not BOIL. The mixture is'thickened' when it coats the back of a spoon. Cover sauce and chill in the fridge. TO ASSEMBLE DESSERT-------------. Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes]. Fold in the sides of each crepe to form a square'parcel'. Allow 2'parcels' per person. Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle. Arrange the crepes gently on the sauce. Garnish each plate with a strawberry sliced in half. Voila! |
[Name] Grilled Prawns [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT6M [PrepTime] PT4H [TotalTime] PT4H6M [DatePublished] 2002-02-24T17:34:00Z [Description] Make and share this Grilled Prawns 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/20/60/8/picjqdgBn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/8/picCNe8aL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/60/8/picxu4xKW.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Vegetable", "Asian", "Kid Friendly", "Free Of...", "Spicy", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["onion", "garlic", "jumbo shrimp", "sea salt", "black pepper", "limes, juice of", "peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 169.4 [FatContent] 5.2 [SaturatedFatContent] 1.0 [CholesterolContent] 172.5 [SodiumContent] 769.1 [CarbohydrateContent] 6.0 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the onion and garlic with peanut oil. Add the prawns and toss to coat. Leave to marinate for at least three hours or overnight. Grill, barbecue or broil the prawns for about 5 minutes, turning once. Whisk together the remaining ingredients to make the sauce and pour it into a small sauce bowl, placed at the center of the platter of prawns. |
[Name] Gypsy Toast [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-24T17:34:00Z [Description] Make and share this Gypsy Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Grains", "European", "Very Low Carbs", "Kid Friendly", "Thanksgiving", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", NA, NA] [RecipeIngredientParts] ["eggs", "milk", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 151.6 [FatContent] 9.4 [SaturatedFatContent] 4.3 [CholesterolContent] 228.6 [SodiumContent] 129.8 [CarbohydrateContent] 6.1 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 10.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Scramble the eggs into the milk. Melt butter or margarine in a frying pan. Dip your bread into the mix to soak it- it<U+0092>s best if you use a large bowl for this. When the bread is soaked through with the mix, fry it till it<U+0092>s golden brown on both sides. Top the toast with jam, honey, or powdered sugar, if desired. |
[Name] Game Time Nachos [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-24T17:34:00Z [Description] Make and share this Game Time Nachos recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Fruit", "Vegetable", "Meat", "Mexican", "Kid Friendly", "Potluck", "Spicy", "Microwave", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "4 -6", "4", NA, NA, "1"] [RecipeIngredientParts] ["ground beef", "cheese spread", "black olives", "green onions", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 292.8 [FatContent] 20.0 [SaturatedFatContent] 9.1 [CholesterolContent] 55.8 [SodiumContent] 909.0 [CarbohydrateContent] 11.6 [FiberContent] 1.1 [SugarContent] 0.2 [ProteinContent] 16.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef, add taco seasoning per the package directions, and drain. In microwave or double boiler add meat, cheese, half the olives, taco sauce and Tabasco to taste. Garnish with remainder of olives and green onions. Break out the chips and cold beverages. |
[Name] Watermelon Rind Preserves [AuthorId] 30740 [AuthorName] Bertha C. [CookTime] PT20M [PrepTime] PT7H [TotalTime] PT7H20M [DatePublished] 2002-02-24T17:34:00Z [Description] I remember my mother making these as a child (She never wastes anything!) This is a way to make an otherwise "garbage" item very delicious. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["1 1/2", "4", "2", "1", "1", "4", "1/4", "7"] [RecipeIngredientParts] ["watermelon rind", "salt", "water", "lemon", "ground ginger", "sugar", "lemon juice", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 523.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1562.9 [CarbohydrateContent] 136.3 [FiberContent] 0.9 [SugarContent] 133.5 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 6 half pints [RecipeInstructions] To prepare watermelon rind: Trim green skin and pink flesh from thick watermelon rind. Cut into 1\" pices. Dissolve salt in 2 quarts water and pour over rind. Let stand 5-6 hours. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook until fork-tender. Drain. Combine sugar, lemon juice and 7 cups water. Boil 5 minutes; add rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear. Pack hot into hot jars, leaving 1/4\" head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. |
[Name] Greek Green Beans [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2002-02-24T17:34:00Z [Description] Make and share this Greek Green Beans 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/20/61/2/picUmFK85.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/61/2/picAw9wg9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/61/2/picUEaCJg.jpg"] [RecipeCategory] Grains [Keywords] ["Fruit", "Vegetable", "Greek", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "1", "1 -2", "2", "1 1/2", "3", "1", "1/2", "1/4"] [RecipeIngredientParts] ["fresh green beans", "olive oil", "garlic", "onions", "tomatoes", "parsley", "sugar", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 417.1 [FatContent] 36.5 [SaturatedFatContent] 5.1 [CholesterolContent] 0.0 [SodiumContent] 213.8 [CarbohydrateContent] 22.7 [FiberContent] 8.4 [SugarContent] 7.9 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash beans and break them in half or slice them lengthwise. Place in a large pot of cold water. Heat the oil in a large skillet and sauté the onions until soft and translucent. Drain green beans and add to the skillet. Add the rest of the ingredients. Cover and simmer over moderate heat for about 1/2 hour. |
[Name] Fried Bananas [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT1H15M [TotalTime] PT1H30M [DatePublished] 2002-02-24T17:34:00Z [Description] Just as South and Central American countries have their fried plantains, the Vietnamese have fried bananas, usually sold on the streets by women in front of their houses. The firmer the bananas, the better. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/61/3/picLgW5Lu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/61/3/pic8WZVVO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/61/3/pic70Oz2o.jpg"] [RecipeCategory] Dessert [Keywords] ["Grains", "Fruit", "Vietnamese", "Asian", "Low Protein", "Healthy", "Kid Friendly", "Christmas", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "2", "1", "1/4", "1", "4", NA] [RecipeIngredientParts] ["all-purpose flour", "sugar", "egg", "milk", "salt", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 198.0 [FatContent] 2.2 [SaturatedFatContent] 0.9 [CholesterolContent] 48.6 [SodiumContent] 65.5 [CarbohydrateContent] 42.6 [FiberContent] 3.4 [SugarContent] 20.8 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix together the flour, sugar, egg, milk and salt to make a smooth, paste-like batter.", "Leave to rest for one hour.", "Peel the bananas and slice each one in half lengthwise, then across into chunks about three inches long.", "Dip the banana pieces into the batter and shallow fry in hot oil for a few minutes or until golden brown all over.", "Drain quickly on a wire rack or paper towel, and serve warm.", "If you like, serve them with real maple syrup, powdered sugar, or honey, for extra sweetness." ] |
[Name] Hazelnut Biscotti [AuthorId] 31558 [AuthorName] Karin... [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Hazelnut Biscotti 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/20/61/4/pic2gy5p0.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1 3/4", "4", "3", "2", "1/2", "6", "3", "1/2", "2"] [RecipeIngredientParts] ["hazelnuts", "sugar", "flour", "baking powder", "salt", "eggs", "hazelnut-flavored liqueur", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 198.3 [FatContent] 8.8 [SaturatedFatContent] 1.3 [CholesterolContent] 44.3 [SodiumContent] 82.8 [CarbohydrateContent] 26.4 [FiberContent] 1.5 [SugarContent] 12.3 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 30 Biscottis [RecipeInstructions] Variations-------------. GINGER: halve the amount of the nuts and add 2 teaspoons ground ginger, 1/3 cup minced candied ginger and 1 1/2 tablespoons grated fresh ginger. Omit the hazelnut liquer and add 1 1/2 teaspoons vanilla extract. ORANGE:Add 3 tablespoons grated orange zest and use orange liquer instead of hazelnut. CHOCOLATE: Increase the amount of cocoa to 1/2 cup, increase the liquer to 1/4 cup. Decrease nuts by 1/3 and add 1 cup white chocolate chopped, 1 cup semi-sweet chocolate, chopped and 1 1/2 teaspoons vanilla extract. LEMON-PINE NUT: Omit the nuts, cocoa and liquer. Use lightly toasted pine nuts and add 1 1/2 tablespoons each of grated lemon rind and lemon juice. COFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee granules. Also add 2 teaspoons ground cardamon or cinnamon. Halve the amount of the nuts and add 1 cup chopped dried apricots and 1 teaspoon vanilla extract. Preheat the oven to 350'F (180'C or Gas mark 4]. Place half of the hazelnuts and ALL of the sugar in a blender (or food processor] and process until the nuts are finely chopped. Place in a bowl. Coarsley chop the rest of the nuts and add to bowl along with the dry ingredients. In another bowl, blend the eggs, liquer and butter. Stir into the dry ingredients and knead gently with your hands to form a dough. Divide the dough in half and on lightly greased baking trays, form the dough into 2- 14 inch rolls- 3\" wide and 1\" thick. Bake at 350'F for 40 minutes. Remove from oven. Allow to cool for 10 minutes. Cut with a serrated knife into 1/2\" slices. Return the slices to the baking trays. Place them UPRIGHT and SPACED WELL APART. Lower the oven to 300'F and bake for another 20 minutes until crisp and dry- but NOT brown. Cool and store in an airtight container at room temperature. |
[Name] South American Steak Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] nan [PrepTime] PT10H [TotalTime] PT10H [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this South American Steak Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Grains", "Beans", "Fruit", "Brazilian", "South American", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "Weeknight", "For Large Groups", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["15", "6", "6", "3", "1 1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["reduced sodium soy sauce", "tomato paste", "distilled white vinegar", "garlic powder", "cayenne powder", "paprika", "cumin", "sage"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 26.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 977.8 [CarbohydrateContent] 4.9 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 2.0 [RecipeServings] 16.0 [RecipeYield] 4 cups [RecipeInstructions] Mix all the above ingredients together. Quantity of vinegar may be adjusted to attain desired consistency. Let stand in refrigerator overnight so flavors can blend. Stir before use, and refrigerate when not in use. Especially good marinade for steaks and pork chops. |
[Name] Rosie's Traditional Irish Soda Bread [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-02-25T10:55:00Z [Description] This Irish soda bread recipe was passed on to me by a dear friend of my mother's who was born and raised in Ireland. It's the best Irish soda bread I have ever had. It is much higher, lighter and softer than most other recipes I have seen. It has an excellent flavor and texture, as well. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/61/6/pic4n9cjO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/61/6/picWYSGOt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/61/6/pic0M5y3g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/61/6/picSceuWb.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "European", "Healthy", "Weeknight", "St. Patrick's Day", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "1/2", "2", "1", "1", "2", "2", "3/4"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "baking powder", "salt", "sour cream", "eggs", "caraway seeds", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 295.0 [Calories] 211.6 [FatContent] 6.7 [SaturatedFatContent] 3.6 [CholesterolContent] 38.2 [SodiumContent] 263.4 [CarbohydrateContent] 33.9 [FiberContent] 1.3 [SugarContent] 11.4 [ProteinContent] 4.6 [RecipeServings] 16.0 [RecipeYield] 1 9 inch bread [RecipeInstructions] Combine dry ingredients together in a large bowl. In a small bowl beat eggs and stir in sour cream. Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon. Batter will be very thick. Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands. Place batter in a greased 9 inch springform pan. Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands. With a knife make a shallow crisscross on the top. Bake for 50 minutes in a preheated 350ºF oven. |
[Name] sweet pasta salad [AuthorId] 32101 [AuthorName] Kristy Adam [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this sweet pasta salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2/3", "1/4", "1/2", "1/3", NA, "1", "1/2", "2 -3"] [RecipeIngredientParts] ["pasta", "sugar", "vinegar", "ketchup", "tomatoes", "cucumber", "green onions"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 330.7 [FatContent] 11.7 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 92.3 [CarbohydrateContent] 50.5 [FiberContent] 1.7 [SugarContent] 16.6 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare pasta according to package instructions. Mix sauce together. Rinse pasta in cold water. Transfer to a medium large bowl. Add sauce and vegetables. Toss and refrigerate 2 hours before serving. |
[Name] Minkie's Flour Tortilla Enchiladas [AuthorId] 26512 [AuthorName] Denise [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Minkie's Flour Tortilla Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Kid Friendly", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "8", "1/2", "1/2", "1", "1", "2", NA] [RecipeIngredientParts] ["flour tortillas", "water", "onion", "salsa"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 947.2 [FatContent] 45.4 [SaturatedFatContent] 21.5 [CholesterolContent] 226.3 [SodiumContent] 2380.5 [CarbohydrateContent] 62.0 [FiberContent] 10.4 [SugarContent] 9.0 [ProteinContent] 71.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown ground chuck and onion in skillet. Drain and add taco seasoning and water. Simmer five minutes. To make the tortillas: Place a dollop of refried beans on tortilla shell. Add a scoop of meat filling and roll up. Place seam side down in a large pan that has been sprayed with non-stick coating. Pour the jar of salsa over the enchiladas and top with the 2 cups of shredded cheese. Bake at 375 degrees for 10 minutes. |
[Name] Caledonian Brunch Casserole (Make-Ahead) [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Caledonian Brunch Casserole (Make-Ahead) 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/20/61/9/pic7esMv6.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Pork", "Grains", "Cheese", "Vegetable", "Meat", "Scottish", "European", "Kid Friendly", "Weeknight", "Brunch", "Oven", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["16", NA, NA, "6", "1/2", "1/2", "1/2 - 1", "1/4", "1/4", "1 -2", "3", "1", "1/4", NA] [RecipeIngredientParts] ["bacon", "ham", "sharp cheddar cheese", "eggs", "salt", "pepper", "mustard powder", "onion", "green pepper", "Worcestershire sauce", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 348.6 [FatContent] 19.9 [SaturatedFatContent] 10.5 [CholesterolContent] 198.3 [SodiumContent] 664.8 [CarbohydrateContent] 30.5 [FiberContent] 1.3 [SugarContent] 7.6 [ProteinContent] 11.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a 9\" x 13\" buttered glass baking dish, put 8 pieces of bread, and add pieces to cover dish entirely. Cover bread with slices of back bacon or ham- it's best if your meat is about the size of the bread slice, for ease of cutting after it's cooked. Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich. In a bowl, beat eggs, salt and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco, and then pour over the sandwiches. Cover and let stand in fridge overnight. In the morning, melt ¼ lb. butter, and pour over the top. Cover with crushed Special K or corn flakes and bake, UNCOVERED for 1 hour at 350 degrees. Let sit for at least 10 minutes before serving. It's very nice served with fresh, chopped fruit. |
[Name] Chicken Picquant [AuthorId] 26512 [AuthorName] Denise [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-02-25T10:55:00Z [Description] Another family favorite that is spicy and out of this world! Jalapenos really heat up this wonderful dish. Serve with yellow rice and Tabasco on the side! [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Cajun", "Spicy", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/2", "3", "1/2", "1/2", "1/2", "1", "1", "1", "4", "3", "1", "1/8", "1/8"] [RecipeIngredientParts] ["boneless chicken breasts", "flour", "celery", "green pepper", "onion", "tomatoes", "chicken broth", "butter", "garlic", "Tabasco sauce", "cayenne pepper", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 544.7 [FatContent] 36.0 [SaturatedFatContent] 12.7 [CholesterolContent] 123.3 [SodiumContent] 388.4 [CarbohydrateContent] 20.4 [FiberContent] 2.6 [SugarContent] 4.5 [ProteinContent] 34.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dredge chicken breasts in flour and saute for 3-4 minutes on each side in oil until lightly browned. Arrange chicken breasts in a casserole dish and bake at 350 degrees for 20 minutes. While chicken is baking, melt butter in a large skillet. Add onion, green pepper, garlic, jalapeno and celery. Saute until softened. Add crushed tomatoes, chicken broth and all of the spices. Simmer for 10 minutes. When chicken has baked for 20 minutes, pull from the oven and cover with the picquant sauce. Bake for an additional 10-15 minutes. Serve with yellow rice. |
[Name] Whim Wham [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2002-02-25T10:55:00Z [Description] This is a very simple recipe for a delicious and swiftly made dessert in the "trifle" family. It originates from 18th century Scotland, when the word "whim-wham" was used to describe something light and fanciful. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Scottish", "European", "Potluck", "Christmas", "St. Patrick's Day", "< 60 Mins", "No Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "30", "5", "4", "1", "10", "11"] [RecipeIngredientParts] ["butter", "sugar", "sponge cake fingers", "sweet sherry", "brandy", "orange", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.6 [FatContent] 29.3 [SaturatedFatContent] 15.4 [CholesterolContent] 85.5 [SodiumContent] 81.5 [CarbohydrateContent] 14.8 [FiberContent] 1.7 [SugarContent] 10.9 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool. About 30 minutes before ready to serve, cover the bottom of a serving bowl with broken sponge fingers or sponge cake. Pour the sherry, brandy and orange zest and juice over the sponge and leave to soak for 30 minutes. Whip the cream until it just holds its shape, and then gently fold in the yogurt. Spoon the mixture on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately. |
[Name] Layered Salad [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Layered Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["lettuce", "cauliflower", "bacon", "red onion", "mayonnaise", "sugar", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 736.7 [FatContent] 58.8 [SaturatedFatContent] 21.4 [CholesterolContent] 99.1 [SodiumContent] 1397.4 [CarbohydrateContent] 26.7 [FiberContent] 4.6 [SugarContent] 17.4 [ProteinContent] 27.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Layer ingredients in order given. Cover and chill overnight. Mix just before serving. |
[Name] Rich Scottish Truffles [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT3H25M [PrepTime] PT0S [TotalTime] PT3H25M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Rich Scottish Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Scottish", "European", "Potluck", "Weeknight", "For Large Groups", "Refrigerator", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "1/4", "3", NA] [RecipeIngredientParts] ["bittersweet chocolate", "unsalted butter", "cocoa powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 60.0 [FatContent] 6.6 [SaturatedFatContent] 4.1 [CholesterolContent] 17.8 [SodiumContent] 3.6 [CarbohydrateContent] 0.7 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 0.4 [RecipeServings] 16.0 [RecipeYield] 32 yummy truffles [RecipeInstructions] In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally. After the mixture has melted, stir in the Drambuie. Pour into a small bowl; cool. Refrigerate 2 hours, until mixture hardens. Using a melon baller, quickly form chocolate mixture into ¾<U+0093> balls. Refrigerate until cold and then roll balls in cocoa powder. Store in an airtight container. |
[Name] 15 Minute Garlic Lemon Chicken [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT8M [PrepTime] PT3M [TotalTime] PT11M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this 15 Minute Garlic Lemon Chicken 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/20/62/4/BTPMwjbQrCx96Av99s4A_lemon-garlic-chicken-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/4/01501625995.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/4/bkY04vrtTYGjDBpClL1G_lemon-garlic-chicken-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/4/xnvyXOy0Q9mWKWo5PXfO_lemon-garlic-chicken-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/4/6Mb6JvkyRxGY9TG7h9X8_IMG_6942.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/4/6Z19nv2wSRqR8P0hFYvz_IMAG0946.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/4/picmdaPaZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/4/picxEeOPk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/4/pic3pAERP.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "4", NA, "2", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "flour", "chicken broth", "garlic", "lemon juice", "butter"] [AggregatedRating] 5.0 [ReviewCount] 94.0 [Calories] 178.8 [FatContent] 6.5 [SaturatedFatContent] 1.6 [CholesterolContent] 78.0 [SodiumContent] 238.8 [CarbohydrateContent] 2.5 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Flatten chicken slightly. Dust with flour. Salt and pepper chicken. Fry in hot oil 5 minutes each side. Remove chicken from pan. To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken. |
[Name] Chocolate Caramel Gateau [AuthorId] 31558 [AuthorName] Karin... [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-25T10:55:00Z [Description] This very easy and light Chocolate Cake wins hands down over any of the packet varieties - yet takes little more time. The Caramel Filling is so easy and transforms the cake into a real Gateau! Great for a special occasion. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Microwave", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["100", "1", "3/4", "3/4", "1", "1/2", "1", "1", "1", "1", "250", "1/3", NA] [RecipeIngredientParts] ["butter", "golden syrup", "water", "sugar", "baking soda", "flour", "baking powder", "egg", "sweetened condensed milk", "dark chocolate", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 607.3 [FatContent] 37.3 [SaturatedFatContent] 23.0 [CholesterolContent] 81.1 [SodiumContent] 282.1 [CarbohydrateContent] 71.4 [FiberContent] 6.7 [SugarContent] 46.9 [ProteinContent] 11.5 [RecipeServings] 8.0 [RecipeYield] 1 Gateau [RecipeInstructions] Place the butter, golden syrup, water, sugar, cocoa and baking soda in a bowl and microwave on HIGH for 3 minutes. Stir and leave to stand for 6 minutes. Add the flour, baking powder and egg. Blend for about 30 seconds or until mixture is smooth. The consistency should be like that of batter. Pour mixture into a ring mould lined with plastic wrap. 'Tap'on the bench to expel any air. Microwave on HIGH for 5 minutes. Leave to stand for 10 minutes before tipping out. CARAMEL FILLING: Empty 1 tin of sweetened condensed milk into bowl and microwave for 6 minutes- stirring well every minute until the mixture forms a golden caramel. When the cake is cool, slice in half (an electric knife comes in very handy here!], and spread liberally with the caramel. Sift icing sugar (confectioners' sugar] over the top. If preferred ice with'CHOCOLATE GANACHE'! Break 250g of dark chocolate into small pieces and place in a bowl with 1/3 cup cream. Cook on MED for 1 minute only. Stir until smooth. DO NOT OVERHEAT. |
[Name] Sweet & Regular Potatoes w/Onions [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-25T10:55:00Z [Description] My father used to make this with leftover sweet and white potatoes. He would add sliced onions to the mix. And he would fry it all up with bacon grease. But use margarine or vegetable oil for a healthier version. He would season with salt and pepper to taste. But I also like to add crushed red pepper to spice things up some. Just a good use of leftovers. Plus the sweet potatoes would actually sweeten up more when they are fried. But remember not to use high heat. Or else they will burn. Slow and easy makes it delicious! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["sweet potato", "potato", "onion"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place cooking oil in pan. Slice onions into pan. Cook onions until translucent. Slice whole leftover sweet potatoes into pan. Slice whole leftover white potatoes into pan. Fry in oil until desired doneness. Depends on quantity. Season the way you like with anything. |
[Name] stuffed chicken breast [AuthorId] 28408 [AuthorName] Ladybug II [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this stuffed chicken breast recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3/4", "1 -2", "1/2 - 3/4", "1/4", "1", "1", "4", "1 1/2", "3"] [RecipeIngredientParts] ["chicken breasts", "low-fat ricotta cheese", "mozzarella cheese", "spinach", "onion", "garlic", "oregano", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 447.5 [FatContent] 20.2 [SaturatedFatContent] 7.3 [CholesterolContent] 110.8 [SodiumContent] 816.7 [CarbohydrateContent] 22.2 [FiberContent] 1.6 [SugarContent] 2.4 [ProteinContent] 41.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut a slit in each of the chicken breast. dip each chicken breast in the egg white. Roll each chicken breast in the bowl breadcrumbs. mix cheeses, spinach, onion, garlic, oregano. Stuff each chicken breast with the above mixture. Bake the chicken breast in oven at 400 for 55-60 minutes. Top with mozzarella cheese and serve. |
[Name] Grandma's Chocolate Chip Cookies [AuthorId] 29377 [AuthorName] undertkr [CookTime] PT9M [PrepTime] PT10M [TotalTime] PT19M [DatePublished] 2002-02-25T10:55:00Z [Description] This is a great chocolate chip cookie recipe that I got from my grandmother. They taste SO good and are so easy to make. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/9/01479012680.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/9/ccgr1eMIT9q49W0XDX17-IMG_1247.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/9/Kw9TomVlQ3qPOyONSJha-IMG_1245.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/9/pic3mDyHP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/9/pic4jTBPq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/62/9/picjWvOF1.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "2 1/4", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "brown sugar", "shortening", "vanilla", "eggs", "flour", "baking soda", "salt", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 96.9 [FatContent] 5.3 [SaturatedFatContent] 1.9 [CholesterolContent] 6.2 [SodiumContent] 63.4 [CarbohydrateContent] 12.3 [FiberContent] 0.5 [SugarContent] 8.2 [ProteinContent] 0.9 [RecipeServings] 60.0 [RecipeYield] 5 dozen [RecipeInstructions] Preheat oven to 375°. In a mixing bowl, cream together the first five ingredients. After creaming the first five ingredients add the last four and make sure everything is mixed together well. Drop by tablespoonfuls on to cookie sheets and bake for 9-10 minutes. For M&M cookies: Replace chocolate chips with M&M plain baking bits. |
[Name] Poached Lobster, Scallops and Vegetables with Vermouth [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-25T10:55:00Z [Description] Scottish recipe by Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street, Edinburgh [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Vegetable", "Scottish", "European", "Free Of...", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "4", NA, NA, NA, "1", "1", "5", "1", "1", "1"] [RecipeIngredientParts] ["live lobster", "scallops", "carrot", "celery", "leek", "dry vermouth", "white wine", "heavy whipping cream", "dill", "shallot", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.9 [FatContent] 20.0 [SaturatedFatContent] 12.3 [CholesterolContent] 106.8 [SodiumContent] 192.8 [CarbohydrateContent] 3.7 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Poach lobster in boiling salted water for 5 minutes.", "Cool then remove from shell.", "Heat a thick bottomed pan, fry off the shell.", "Add shallots, cream, white wine and Vermouth.", "Cool for 10 minutes.", "If your scallops are fresh and unprepared, remove roe from scallops and discard.", "Soften vegetables in butter and add the sauce and chopped dill.", "Cook gently.", "Sear scallops in a hot pan, braising on both sides for 2-3 minutes.", "Add lobster to sauce.", "Cook for 2-3 minutes.", "Add scallops and serve." ] |
[Name] Sausage and Egg Puff [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT13H [TotalTime] PT13H45M [DatePublished] 2002-02-25T10:55:00Z [Description] This sort-of-souffle is a great potluck breakfast/brunch dish. It's also convenient when you need to provide breakfast for guests, because you can prepare it the night before and then just pop it in the oven in the morning. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Pork", "Grains", "Cheese", "Meat", "European", "Kid Friendly", "Weeknight", "St. Patrick's Day", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "6", "1 2/3", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["ground sausage", "sharp cheddar cheese", "eggs", "milk", "salt", "Tabasco sauce", "dry mustard", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 679.3 [FatContent] 54.4 [SaturatedFatContent] 20.5 [CholesterolContent] 350.0 [SodiumContent] 1445.1 [CarbohydrateContent] 8.4 [FiberContent] 0.3 [SugarContent] 1.0 [ProteinContent] 36.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a skillet, brown sausage, breaking up lumps; drain. In a 2-quart casserole, layer sausage, bread, and cheese. In a medium bowl, beat eggs with remaining ingredients, and then pour over sausage mixture in casserole dish. Cover and refrigerate 12 hours or overnight. Remove from refrigerator 1 hour before cooking. Preheat oven to 350 degrees and bake, uncovered, for 45 minutes or until firm and golden on top. |
[Name] Cheese Balls [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Cheese Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["sausage meat", "Bisquick", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.7 [FatContent] 8.7 [SaturatedFatContent] 4.6 [CholesterolContent] 20.2 [SodiumContent] 321.5 [CarbohydrateContent] 10.4 [FiberContent] 0.3 [SugarContent] 2.0 [ProteinContent] 6.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Shred cheese and add remaining ingredients. Roll mixture into balls. Bake at 375F for 12 minutes. |
[Name] Stoved Potatoes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H15M [PrepTime] PT25M [TotalTime] PT1H40M [DatePublished] 2002-02-25T10:55:00Z [Description] In Scotland, everybody's grandmother has a slightly different recipe for stoved potatoes (a/k/a "stovies"). This is one of countless variations, but it's my favourite. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Grains", "Vegetable", "Meat", "Scottish", "European", "Kid Friendly", "Thanksgiving", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 -2", "2", "4 -6", "1", NA, "1", "1/2"] [RecipeIngredientParts] ["bacon", "onions", "potatoes", "swede", "water", "salt", "oatmeal"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 380.9 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 82.2 [CarbohydrateContent] 84.7 [FiberContent] 12.3 [SugarContent] 10.8 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt bacon or meat drippings in a saucepan. Sauté onions until golden but not brown. Add potato slices, diced swede, water, and salt. Cover tightly, and then simmer very gently until cooked. Shake occasionally (try not to stir] to avoid sticking. Check for readiness after ½ hour (may require up to 1 hour]. If potatoes are new, add oatmeal when done. Cover, shake well, and leave 10 minutes off heat. |
[Name] Mc Donald's Big Mac Sauce [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Mc Donald's Big Mac Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["mayonnaise", "sugar", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 25.8 [FatContent] 1.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 59.7 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 2.2 [ProteinContent] 0.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Keep in fridge for up to 2 weeks. |
[Name] Puerto Rican Shrimp with Crispy Onions & Avocado Salad [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Puerto Rican Shrimp with Crispy Onions & Avocado Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Vegetable", "Puerto Rican", "Caribbean", "Weeknight", "Oven", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "6", "1/2", "1", "1/2", "1/2", "1", "2", "1", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["shrimp", "dark rum", "star anise", "cinnamon stick", "lemon", "clove", "bay leaf", "dark molasses", "canola oil", "red onion", "buttermilk", "all-purpose flour", "avocado", "lemon", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3192.2 [FatContent] 235.7 [SaturatedFatContent] 19.2 [CholesterolContent] 27.6 [SodiumContent] 276.4 [CarbohydrateContent] 193.7 [FiberContent] 12.1 [SugarContent] 67.1 [ProteinContent] 23.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] To prepare shrimp, add all ingredients except shrimp to a small saucepan. Heat to a boil and reduce by one-half. Let cool, add shrimp, and marinate for two hours. Cook the shrimp on a grill on in a grill pan for about a minute on each side (shrimp should just lose their translucency]- keep shrimp warm. Next prepare crispy onions. Heat oil in a deep fat fryer; soak onions in buttermilk, then dredge them in flour, and then fry in hot oil. Drain well and keep warm. To assemble dish, place fried onions in center of plate. Add three avocado slices to corners of plate, and place shrimp on avocado slices. Serve while warm, garnished with lemon and cilantro leaves. |
[Name] White Devil [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this White Devil recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Grains", "Meat", "Scottish", "European", "Very Low Carbs", "Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/2", NA, NA, "1/2", "1/2", "1", "1/2", "1/2", "10", NA] [RecipeIngredientParts] ["chicken breasts", "haddock fillets", "butter", "salt", "black pepper", "turmeric", "cayenne pepper", "mustard powder", "salt", "white pepper", "puff pastry"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 532.7 [FatContent] 43.9 [SaturatedFatContent] 22.8 [CholesterolContent] 200.4 [SodiumContent] 428.9 [CarbohydrateContent] 2.9 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 31.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] If using chicken breasts, lay them on a large buttered sheet of foil, sprinkle with a little salt and pepper and fold the foil over to make a closed parcel. Place on a baking sheet and bake at 180°C/350°F/Gas 4 for 30 minutes. Allow to cool and remove from the foil. If using haddock fillets, poach in boiling water for 10 minutes, then drain. Lightly butter a small, shallow, ovenproof dish and place the chicken breasts or haddock fillets in it. Mix the turmeric, cayenne pepper, mustard, salt and pepper into the cream and beat just until it begins to thicken. Pour the Devil Sauce over the chicken or fish and bake into the oven at 200°C/400°F/Gas 6 for 8-20 minutes, or until it just begins to brown. DO NOT allow it to boil. Serve with the puff pastry triangles arranged around the dish. |
[Name] Quick Pineapple-Cherry Bread [AuthorId] 12491 [AuthorName] Christine [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Quick Pineapple-Cherry Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/63/7/pichAv9b5.jpg" [RecipeCategory] Breads [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "3/4", "1", "1", "1/2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "sugar", "salt", "walnuts", "egg", "crushed pineapple", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 438.3 [FatContent] 18.0 [SaturatedFatContent] 2.4 [CholesterolContent] 28.6 [SodiumContent] 490.0 [CarbohydrateContent] 62.8 [FiberContent] 2.5 [SugarContent] 23.9 [ProteinContent] 8.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grease a loaf pan, 9 x 5 x 3. Sift flour, baking powder, sugar and salt into a large bowl; stir in walnuts and cherries. Beat egg well in a medium-size bowl; stir in pineapple and syrup, milk and vegetable oil. Add all at once to flour mixture; stir just until evenly moist. Spoon into prepared pan; spread top even. Bake in a moderate over (350 degrees F] for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Loosen around edges with a knife; turn out onto a rack. Cool completely. Wrap loaf in plastic wrap. Store overnight to mellow flavors. |
[Name] White Chocolate Mousse with Raspberry Coulis [AuthorId] 31558 [AuthorName] Karin... [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-02-25T10:55:00Z [Description] Simply delectable! I use White Toblerone Chocolate for this recipe -(2 100g bars/blocks plus a half). A bit extravagant perhaps but if you only make this dessert once in a while, what the heck!! I last made it at Christmas - the 2 colours (red and white) and the garnish (mint leaves), made it visually very appealing and ofcourse Christmasy!! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Christmas", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["300", "250", "2", "1", "2", "1/4", "1", NA] [RecipeIngredientParts] ["white chocolate", "eggs", "vanilla extract", "gelatin", "water", "raspberries", "caster sugar"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 442.0 [FatContent] 32.8 [SaturatedFatContent] 19.5 [CholesterolContent] 133.1 [SodiumContent] 78.4 [CarbohydrateContent] 32.4 [FiberContent] 3.4 [SugarContent] 27.2 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the cream and chocolate in a saucepan, and stir over low heat until the chocolate is melted. Blend the eggs and vanilla extract until smooth. Pour in the chocolate mixture slowly and continue to blend as you pour. Now pour the Chocolate Mousse mixture into 6 lightly greased moulds. Cover and refrigerate until set. Prepare the Raspberry Coulis by pureeing the raspberries with caster sugar to taste then sieve. TO SERVE: unmould the White Chocolate Mousses onto serving plates,and pour Raspberry Coulis around each mousse. Garnish each plate with a couple of fresh mint leaves and 2-3 raspberries. Yum,Yum! |
[Name] Baked Spaghetti [AuthorId] 13029 [AuthorName] Musical Joy [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-25T10:55:00Z [Description] Something different, but amazingly good! This is my aunt's recipe that I've modified. She adds sugar and doesn't add any spices, but I like to spice things up. This makes a lot - you'll have plenty for leftovers! Great for potlucks too. You don't need to add this much cheese, we just prefer it (yeah, I know; not very healthy)! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Spaghetti", "Kid Friendly", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "2", "2", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["spaghetti", "fettuccine pasta", "bacon", "onion", "garlic", "diced tomatoes", "stewed tomatoes", "mozzarella cheese", "cheddar cheese", "colby cheese", "salt", "pepper", "oregano", "basil"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 675.0 [FatContent] 42.0 [SaturatedFatContent] 18.3 [CholesterolContent] 90.4 [SodiumContent] 827.0 [CarbohydrateContent] 45.3 [FiberContent] 2.0 [SugarContent] 2.0 [ProteinContent] 27.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat over to 350 degrees. Cook pasta according to al dente directions. While pasta is cooking, cook bacon until very crisp. Save about 2 TBLS. of the bacon grease. Cut bacon up or break into small pieces. Place pasta in a large roaster. Brown onion and/or garlic in bacon drippings. Place this on top of pasta, then add tomatoes and spices. Mix well. Add cheeses to the top and mix well. You can save some cheese to add to the top before you bake it. (Not mixed in]. Bake covered for 20 minutes at 350, then uncover and bake an additional 10 minutes. |
[Name] Fried Rice Casserole [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Fried Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "2", "3", "3 -4", NA] [RecipeIngredientParts] ["long grain rice", "mushroom", "boiling water", "celery ribs", "soya sauce", "garlic powder"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 307.4 [FatContent] 11.2 [SaturatedFatContent] 1.5 [CholesterolContent] 0.5 [SodiumContent] 1567.3 [CarbohydrateContent] 45.5 [FiberContent] 2.1 [SugarContent] 3.2 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a 3 quart casserole dish. Bake at 350F for 45-60 minutes. |
[Name] Spinach, Olive and Chilli Tomato Sauce for Pasta [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Spinach, Olive and Chilli Tomato Sauce for Pasta 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/20/64/1/picPVpqYK.jpg" [RecipeCategory] Australian [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "2 1/2", "2", "1 -2", "2", "1", NA, "40", "2"] [RecipeIngredientParts] ["olive oil", "garlic", "onion", "tomatoes", "tomato paste", "chile", "fresh basil", "dried oregano", "black pepper", "kalamata olives", "spinach"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 130.8 [FatContent] 5.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 255.5 [CarbohydrateContent] 20.7 [FiberContent] 5.6 [SugarContent] 10.2 [ProteinContent] 4.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat the oil and cook the garlic and onion gently until the onion is transparent. Add the tomatoes, paste, chillies, herbs and pepper and heat stirring until the tomatoes soften and release their juices. Add the olives, and heat until the sauce reaches desired consistency. Stir through the spinach until warmed through. Serve over any pasta you enjoy. I sometimes add maybe 200g of chicken breast strips at the stage where you fry the onions. |
[Name] Lime Pie [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Lime Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Lime", "Citrus", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "6", "2", "1", "2/3", NA] [RecipeIngredientParts] ["sweetened condensed milk", "lime peel", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 288.5 [FatContent] 9.3 [SaturatedFatContent] 5.2 [CholesterolContent] 140.3 [SodiumContent] 105.6 [CarbohydrateContent] 44.9 [FiberContent] 0.1 [SugarContent] 43.5 [ProteinContent] 7.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Prepare Baked Pastry Shell; set shell aside. For filling: In a large bowl, stir to-gether egg yolks and sweetened condensed milk. Stir in lime peel. Gradually stir in lime juice (mixture will thicken]. Pour into the baked pastry shell. Bake in a 350 degrees oven for 30 minutes. Remove from oven; cool completely. To serve, pipe or dollop the whipped cream or whipped topping over top of the pie, if you like. Makes 10 servings. |
[Name] Easy Fried Rice [AuthorId] 19799 [AuthorName] Mona1397 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-25T10:55:00Z [Description] I never could make fried rice, it always turned out sticky and nasty. Until one night when I couldn't sleep, I turned on the tv and watched this infomercial for cookware and they made fried rice. And what do you know, its a good recipe! Only thing good that ever came out of a infomercial, lol. Anyway my whole family loves it and have been asked for the recipe many times. If you have leftover chicken, toss it in too. I've also added hamburger and other veggies with good results too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/M0a6l3SPStGctIlGZ6lo_easy%20fried%20rice%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20643/An9IA4WQVeANQBjYp3Og_20170402_141455.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/qvg60Jp8RaojwVHv8I7g_Homemade%20Chinese%20Fried%20Rice%20-%20031.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/20643/MpnxI9n0S7UvVeHaclhw_image.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20643/1QRAtmxSe6IjSymAldly_20170316_211001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/picGBtiDM.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20643/0HjtbKlISYKnaudCe8YB_IMG_6556.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/01500021439.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/k8tq9XTBQY6X6ZUedGKD_IMG_5616.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/MwG8v5g4T6igBNyIvYYX_easy%20fried%20rice%20SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/c8K4F6hyScyw9HKcIxvC_easy%20fried%20rice%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/xXMeJ1TISySQibK8qndi_IMG_2729.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/01500944421.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20643/YUWQTT8RdS3x0ykiuTxg_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/f9ZyLQ5RBGNe6t3dSRrn_Homemade%20Chinese%20Fried%20Rice%20-%20039.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/piccs1vZA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/picw88wtL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/64/3/picg56JJ3.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Chinese", "Asian", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1/2 - 1", "1", "2", "2", "1", "3", "1/4 - 1/2", NA] [RecipeIngredientParts] ["cooked rice", "oleo", "onion", "celery", "carrots", "eggs", "soy sauce", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 93.0 [Calories] 238.6 [FatContent] 3.3 [SaturatedFatContent] 1.1 [CholesterolContent] 111.6 [SodiumContent] 906.4 [CarbohydrateContent] 41.4 [FiberContent] 3.0 [SugarContent] 4.1 [ProteinContent] 9.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Melt oleo in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes. Add peas and cook one minute more until peas are thawed. Push veggies to one side of skillet. Scramble eggs in empty side of skillet after the oleo spreads from veggies. Mix eggs into veggies and season with pepper. then put in small amount of rice and then. Add soy sauce. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended. Fry until steamy hot stirring often. |
[Name] New England Clam Chowder [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this New England Clam Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Potato", "Vegetable", "Low Cholesterol", "Healthy", "Christmas", "Thanksgiving", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "2", "3", "2", "1 1/4", "2", "1", "1/4", "6", "1 1/4", "1"] [RecipeIngredientParts] ["russet potato", "butter", "bacon", "onions", "celery", "garlic", "bay leaf", "all-purpose flour", "clams", "half-and-half"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 648.9 [FatContent] 20.4 [SaturatedFatContent] 10.6 [CholesterolContent] 129.4 [SodiumContent] 2457.9 [CarbohydrateContent] 66.4 [FiberContent] 5.3 [SugarContent] 10.7 [ProteinContent] 48.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat. Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown]. Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving]. |
[Name] Onion Herb Bread I [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Onion Herb Bread I recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Grains", "Vegetable", "Low Cholesterol", "Healthy", "Kid Friendly", "Spicy", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "2", "5", "2", "1", "4 1/2", "4", "2", NA, NA, NA] [RecipeIngredientParts] ["milk", "sugar", "salt", "butter", "dry yeast", "water", "flour", "dried dill weed", "butter", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 165.3 [FatContent] 2.1 [SaturatedFatContent] 1.2 [CholesterolContent] 5.3 [SodiumContent] 309.1 [CarbohydrateContent] 31.5 [FiberContent] 1.3 [SugarContent] 2.9 [ProteinContent] 4.7 [RecipeServings] 16.0 [RecipeYield] 2 loaves [RecipeInstructions] Scald the milk and remove from the heat- stir in the sugar, salt and butter until dissolved, and then cool mixture to lukewarm. In a large bowl, dissolve the yeast in water. Add cooled milk mixture. Stir flour into yeast mixture. Add minced onions and dill weed, and then stir together until well blended, about two minutes. Cover with a cotton towel and let rise until tripled in bulk (approximately 60 to 90 minutes]. Punch down and separate into two pieces. Place each piece into a separate eight-inch greased pan and spread dough until it is covering the pan. Bake at 350 degrees for 50 minutes to an hour. Brush with melted butter and sprinkle with salt. |
[Name] Garden Tomato Salsa [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-25T10:55:00Z [Description] Make and share this Garden Tomato Salsa 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/20/64/6/picDwySPi.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/3", "1/4", "2", "2", "2", "1/4", "1/4"] [RecipeIngredientParts] ["roma tomatoes", "fresh cilantro", "onions", "garlic", "salt", "fresh ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 14.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 76.0 [CarbohydrateContent] 3.0 [FiberContent] 0.7 [SugarContent] 1.9 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Cover and refrigerate for 30 minutes. This stays good up to 1 week. |
[Name] Scottish Steak and Ale over Bleu Cheese Potatoes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Scottish Steak and Ale over Bleu Cheese Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Grains", "Cheese", "Vegetable", "Meat", "Scottish", "European", "Weeknight", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1", "3", "1/4", "1", "1/4", "6", "1/2", NA] [RecipeIngredientParts] ["yellow onion", "beef broth", "olive oil", "Worcestershire sauce", "garlic", "blue cheese", "green peppercorn", "flour", "new potatoes", "ale", "parsley"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 893.8 [FatContent] 40.0 [SaturatedFatContent] 15.9 [CholesterolContent] 210.4 [SodiumContent] 364.2 [CarbohydrateContent] 56.6 [FiberContent] 6.4 [SugarContent] 3.8 [ProteinContent] 71.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes until tender (keep skins on], and then drain. Mash potatoes with blue cheese and set aside and keep warm. Cut sirloin steak into four equal parts and then dust with flour. Heat oil in a skillet and then add steak, onions and garlic. Cook approximately two minutes per side. Remove steak and add peppercorns, Worcestershire sauce, beef broth and ale. Stir together, bring to a slow boil, and reduce liquid to two-thirds of the original amount. Serve steak over potatoes and spoon the brown sauce to cover completely. Garnish with parsley. |
[Name] Samosa filling - spicy potato [AuthorId] 18958 [AuthorName] alan8513 [CookTime] PT1H [PrepTime] PT50M [TotalTime] PT1H50M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Samosa filling - spicy potato recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "For Large Groups", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/2", "1/2", "4", "1", "1", "1", "1", "3", "3", "1", "1", "1", "2"] [RecipeIngredientParts] ["boiling potatoes", "salt", "red chili pepper", "black pepper", "onion", "peas", "ginger", "green chili pepper", "fresh cilantro", "water", "garam masala", "cumin seed", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 47.7 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 89.1 [CarbohydrateContent] 8.1 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 0.9 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Boil the potatoes and peel. Dice into 1/4 inch pieces. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder. Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown. Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water. Cover and simmer until peas are tender, about 5 minutes. Add more water if necessary. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes. Allow stuffing to cool before filling the samosas. |
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