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[Name] Raspberry and Whisky Cheesecake [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2002-02-25T10:56:00Z [Description] Here's a simple cheesecake that uses two ingredients for which Scotland is well known - whisky (of course) and raspberries. Two thirds of the raspberries grown in Britain come from Scotland, many of them from Blairgowrie. Instead of raspberries, you can use other soft fruit such as blackcurrants or loganberries. The quantities below should provide six portions of cheesecake. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Raspberries", "Grains", "Cheese", "Berries", "Fruit", "Scottish", "European", "Low Protein", "Potluck", "Christmas", "Weeknight", "St. Patrick's Day", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "8", "1", "8", "2", "10", "1", "8", "2", "3", "3", "1", "5", "1"] [RecipeIngredientParts] ["butter", "cream cheese", "caster sugar", "raspberries", "honey", "arrowroot", "caster sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 762.0 [FatContent] 58.5 [SaturatedFatContent] 35.7 [CholesterolContent] 184.3 [SodiumContent] 505.0 [CarbohydrateContent] 42.8 [FiberContent] 2.5 [SugarContent] 17.8 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] 1 drunken cheesecake [RecipeInstructions] Melt the butter in a non-stick pan, add the tablespoon of whisky, crush the digestive biscuits (Graham crackers] and add to the pan. Mix well and then press into a greased, loose-bottomed 8-inch cake tin and chill for about half an hour in the refrigerator. Beat the cream cheese and sugar together. Whip the double cream and whisky until softly stiff and fold into the cream mixture. Spread over the biscuit base and chill. Soak the raspberries in the honey and whisky for about 30 minutes. Strain the raspberries. You will need about 4 fluid ounces of juice and you may have to top it up with whisky if necessary. Take two ounces of juice and the arrowroot and mix to form a paste. Heat the rest of the juice with the sugar until almost boiling and then stir in the arrowroot paste and continue stirring over a low heat until the glaze is thick. Then stir the raspberries into the glaze and leave until cool. Spread the raspberries and glaze over the base. Whip the cream mixed with a tablespoon of whisky until softly stiff and then decorate the cheesecake. Finally, sprinkle a tablespoon of malt whisky over the top just before serving. |
[Name] Raspberry Cracker Pie [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Raspberry Cracker Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Raspberries", "Grains", "Berries", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1", "16", "1/2", "1", "1/3", "1", "2 -3"] [RecipeIngredientParts] ["cream of tartar", "vanilla", "sugar", "pecans", "sugar", "vanilla", "fresh raspberries", "frozen raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.2 [FatContent] 16.8 [SaturatedFatContent] 7.4 [CholesterolContent] 40.8 [SodiumContent] 103.5 [CarbohydrateContent] 43.3 [FiberContent] 2.8 [SugarContent] 35.2 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grease and flour a 9-inch pie plate. Set aside. In a large bowl, beat egg whites and cream of tartar until foamy. Beat in 1 teaspoon vanilla. Gradually beat in the 1 cup sugar until stiff peaks form (tips stand straight]. Fold in crackers and pecans. Transfer egg mixture to prepared pie plate, spreading over bottom and side. Bake in a 325 degree oven for 35 to 40 minutes or until golden. Cool. For filling, in a large bowl, beat cream, the 1/3 cup sugar and 1 teaspoon vanilla until soft peaks form (tips curl]. Fold in berries. Spoon into crust. Store in the refrigerator. Makes 8 servings. |
[Name] Marshmallow Salad [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Marshmallow Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["light sour cream", "mandarin orange", "pineapple chunk", "miniature marshmallow", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 129.1 [FatContent] 9.9 [SaturatedFatContent] 8.0 [CholesterolContent] 10.1 [SodiumContent] 29.4 [CarbohydrateContent] 9.6 [FiberContent] 1.7 [SugarContent] 4.4 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Refrigerate for at least 3 hours. |
[Name] Differently Baked Sweet Potato [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-25T10:56:00Z [Description] This sweet potato recipe is more like a pone in a sense. Easy to make. Goes good with roast pork or roast duck. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Fruit", "Vegetable", "Kid Friendly", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1/2", "2", "2", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "sweet potatoes", "oranges, rind of", "lemon", "ginger", "mace", "milk", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 313.8 [FatContent] 15.2 [SaturatedFatContent] 8.8 [CholesterolContent] 140.5 [SodiumContent] 168.5 [CarbohydrateContent] 40.3 [FiberContent] 2.1 [SugarContent] 28.0 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream butter and sugar, add beaten eggs and sweet potato. Beat well. Add orange or lemon rind, spices and milk, and continue to beat. Pour into a well buttered oven dish and bake in a moderate oven (350F] for 1 hour. |
[Name] Sour Cream Chicken Enchiladas [AuthorId] 31464 [AuthorName] ElizabethEstes [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-25T10:56:00Z [Description] A nice semi-mild chicken enchilada recipe that all the kids will like. The pecans add a little different texture and flavor. This is a great way to use your Thanksgiving turkey leftovers. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "0.5", "1", "1", "1/4", "1/2", "4", "1/4", "8", "1", "1", "1", "1", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["onion", "cream cheese", "butter", "cumin", "pepper", "salt", "turkey", "pecans", "flour tortillas", "sour cream", "milk", "monterey jack cheese", "cilantro", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1144.8 [FatContent] 61.0 [SaturatedFatContent] 26.5 [CholesterolContent] 196.3 [SodiumContent] 2080.5 [CarbohydrateContent] 88.9 [FiberContent] 6.1 [SugarContent] 5.5 [ProteinContent] 59.2 [RecipeServings] nan [RecipeYield] 4 very large servings [RecipeInstructions] In a small saucepan sauté onion in butter until tender. Remove from heat and add cream cheese, 1 tbs water, cumin, pepper, salt, chicken and pecans. Soften tortillas in the microwave. Fill each tortilla with 1/8th of the filling and roll up jelly roll style. Place seam side down in an oiled 9x13-inch rectangle casserole dish. Mix well, soup, milk, pecans and Ortega's in a medium bowl. Pour evenly over enchiladas. cover with foil and bake at 350°F for about 40 minutes. Remove from oven and sprinkle with 1/2 cup of jack cheese. Return to oven uncovered for 5 or so minutes until the cheese is melted. Top with minced cilantro, red peppers and tomatoes. |
[Name] Caramel Apple Cake [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-25T10:56:00Z [Description] This is straight from a Bisquick ad in the paper today ! Serve it warm with whipped cream and dig in! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2/3", "1/2", "2", "1", "3/4", "1/2", "1"] [RecipeIngredientParts] ["Bisquick", "granulated sugar", "milk", "apples", "lemon juice", "brown sugar", "cinnamon", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 356.6 [FatContent] 5.5 [SaturatedFatContent] 1.7 [CholesterolContent] 3.5 [SodiumContent] 404.8 [CarbohydrateContent] 75.8 [FiberContent] 1.9 [SugarContent] 57.1 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. Mix Bisquick and granulated sugar, add milk and stir until blended. Pour into an ungreased 9x9x2\" pan, top with apples, and sprinkle with lemon juice Mix brown sugar and cinnamon, sprinkle over apples. Next, pour boiling water over apples. Bake 50-60 minutes or until toothpick inserted in center comes out clean. |
[Name] Penne with Artichokes [AuthorId] 30067 [AuthorName] Kibbie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-25T10:56:00Z [Description] This is a delicious pasta dish! It makes a wonderful first course for a dinner party. It would also make a great vegetarian meal. [Images] character(0) [RecipeCategory] Penne [Keywords] ["Cheese", "Vegetable", "Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1 1/4", "2", "5", "2", "2", "2", "2", "1/4", "1/4", "3/4", "1", "12", NA] [RecipeIngredientParts] ["artichokes", "water", "lemon juice", "garlic", "olive oil", "sun-dried tomatoes", "fresh parsley", "salt", "pepper", "garlic", "penne pasta", "romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.4 [FatContent] 5.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 667.3 [CarbohydrateContent] 101.6 [FiberContent] 16.4 [SugarContent] 7.9 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook artichokes with water and lemon juice until tender. Cool artichokes, cut into quarters, reserve liquid. In large skillet, cook 4 T. (reserving 1 T.] minced garlic in 1 1/2 T. oil over medium high heat until golden. Reduce heat to low. Add artichokes and tomatoes, simmer one minute. Add artichoke liquid, red peppers, parsley, salt and pepper. Simmer 5 minutes. Cook and stir bread crumbs and reserved 1 T. garlic in remaining 1/2 T. oil. Pour artichoke sauce over penne in large bowl, toss gently to coat. Sprinkle with bread crumb mixture and romano cheese. |
[Name] Three Colour Rajma Salad [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Three Colour Rajma Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Asian", "Indian", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "1/4", "2", NA, "2"] [RecipeIngredientParts] ["rajma", "macaroni", "green capsicum", "cucumber", "spring onion", "mustard powder", "salt", "black pepper", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.4 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1173.0 [CarbohydrateContent] 53.2 [FiberContent] 9.2 [SugarContent] 2.7 [ProteinContent] 15.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Toss all in a bowl and serve!" |
[Name] Homemade Energy Bars [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Homemade Energy Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "1/3", "1/4", "2", "24", "2 1/2", "1/2", "1/4", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["honey", "lemon juice", "dates", "whole wheat flour", "baking soda", "baking powder", "pure maple syrup", "maple syrup", "canola oil", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.0 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 71.8 [CarbohydrateContent] 43.7 [FiberContent] 4.4 [SugarContent] 22.9 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 12 bars [RecipeInstructions] Lightly coat a 13x9x2-inch baking pan with cooking spray. In a small bowl, mix the honey, orange juice and the 2 tablespoons lemon juice. Stir in the dates. In a large mixing bowl, combine the flour, soda and baking powder. Mix maple syrup, egg whites, oil and the 1 teaspoon lemon juice. Add to the whole-wheat flour mixture. Beat with an electric mixer till combined, scraping sides of bowl frequently (mixture will be crumbly]. Add date mixture and beat till combined. Spread the batter in the prepared baking pan. Bake in a 350 degree oven for 12 to 15 minutes or till top is lightly golden and toothpick inserted in center comes out clean. Remove from oven. Cool in pan on a wire rack. Cut into 12 bars. Serve at once, or wrap and freeze individual bars. Thaw before eating. Makes 12 bars. |
[Name] Chocolate Zucchini Cake [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Chocolate Zucchini Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/65/8/picES8Btj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/65/8/picmsiKT7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/65/8/picUBYJUL.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "2", "1", "2", "2", "2", "2", "1", "1/2", "6"] [RecipeIngredientParts] ["eggs", "white sugar", "vanilla", "zucchini", "flour", "baking soda", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 478.8 [FatContent] 23.9 [SaturatedFatContent] 3.4 [CholesterolContent] 55.8 [SodiumContent] 428.6 [CarbohydrateContent] 62.0 [FiberContent] 1.5 [SugarContent] 40.8 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix dry ingredients together. Add liquid ingredients and mix well. Pour into a 9x13 inch pan. Bake 30-40 minutes at 350F. |
[Name] I Love Salmon Loaf [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-25T10:56:00Z [Description] One of my most treasured recipes given to me by my friend Judy in 1965. Serve this with my Chopped Egg Sauce # 20669. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "4", "2", "2", "1", "1"] [RecipeIngredientParts] ["red salmon", "milk", "butter", "eggs", "parsley", "onion", "green pepper"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 372.9 [FatContent] 16.3 [SaturatedFatContent] 7.2 [CholesterolContent] 128.6 [SodiumContent] 728.9 [CarbohydrateContent] 31.2 [FiberContent] 1.3 [SugarContent] 3.3 [ProteinContent] 23.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 F degrees. Combine salmon with remaining ingredients. Place in a greased loaf pan and bake 45 minutes. |
[Name] Bagel's My Way [AuthorId] 26512 [AuthorName] Denise [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-02-25T10:56:00Z [Description] Delicious bagels served with a veggie cream cheese, tomatoes and ham. Not diet food! Be warned: When you're not looking family members will dunk bagels in the tomato topper! My kid's favorite Sunday breakfast! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Kid Friendly", "< 60 Mins", "No Cook", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "1/2", "3", "1/2", "1", "1/4", "4", "1/4", "1/8"] [RecipeIngredientParts] ["bagels", "cream cheese", "tomatoes", "green onion", "olive oil", "smoked ham", "provolone cheese", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 693.4 [FatContent] 35.8 [SaturatedFatContent] 19.1 [CholesterolContent] 101.2 [SodiumContent] 1616.1 [CarbohydrateContent] 63.1 [FiberContent] 3.9 [SugarContent] 3.0 [ProteinContent] 30.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Note: Philly Garden Vegetable soft spread may be used instead of making the cream cheese. Mix cream cheese and dry vegetable soup mix and refrigerate for at least half an hour. While cream cheese is being chilled, mix tomatoes, green onion, salt, pepper and oil in serving bowl. Let rest 5-10 minutes. To serve bagels: Spread cream cheese mixture on bagel. Top with a slice of provolone cheese, the shredded ham, and top with the tomato mixture. Serve with fresh strong coffee! |
[Name] Chocolate Raspberry Cake [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Chocolate Raspberry Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/66/1/20661.jpg" [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1 1/3", "2", "2/3", "1/3", "1", NA] [RecipeIngredientParts] ["eggs", "water", "milk", "fresh raspberry"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 361.6 [FatContent] 16.9 [SaturatedFatContent] 4.0 [CholesterolContent] 48.7 [SodiumContent] 474.7 [CarbohydrateContent] 49.6 [FiberContent] 1.8 [SugarContent] 26.2 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Prepare cake mix as directed in 9\" round cake pans. Prepare mousse mix as directed except use the milk and liqueur for the liquid. Split each cake layer in half horizontally with a serrated knife. Place bottom of one layer on a cake plate. spread with 1/3 cup of the fudge topping. Spread 1/2 cup of the mousse over the fudge topping. Repeat layers two more times. Top with last cake layer. Finish frosting the cake with the remaining mousse. Cover and chill throughly. Garnish with fresh raspberries before serving. |
[Name] Portuguese Pork Tenderloin [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Portuguese Pork Tenderloin 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/20/66/2/picDHaoRj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/66/2/picQNjtdt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/66/2/picOlzDHg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/66/2/picWyuaD8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/66/2/picMD1Dg8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/66/2/picd5jj2q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/66/2/picCjC0et.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Portuguese", "European", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", NA, NA, NA, "1", "1", "1/2", "2/3", "1/4", "2", "2"] [RecipeIngredientParts] ["flour", "salt", "pepper", "paprika", "butter", "onion", "mushroom", "dry white wine", "rosemary", "lemon juice", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 156.1 [FatContent] 4.8 [SaturatedFatContent] 2.1 [CholesterolContent] 54.3 [SodiumContent] 61.0 [CarbohydrateContent] 6.1 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Season flour with salt, pepper and paprika. Roll tenderloin in seasoned flour. Saute pork in butter until golden brown. Add sliced onions and mushrooms. Saute for a minute or two. Add wine and rosemary. Cover and cook over low heat for 45 to 60 minutes, or until done. Add lemon juice and parsley just before serving. |
[Name] Kentucky Hot Brown [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Kentucky Hot Brown 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/20/66/3/picm9AdtD.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pork", "Poultry", "Grains", "Cheese", "Fruit", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "4", "2", "1/2", "1/2", "4", "6", "6", "1", "4", "2", NA] [RecipeIngredientParts] ["butter", "flour", "milk", "chicken bouillon", "sharp cheddar cheese", "turkey breast", "cooked ham", "tomatoes", "bacon", "parmesan cheese", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 509.4 [FatContent] 30.2 [SaturatedFatContent] 14.5 [CholesterolContent] 120.9 [SodiumContent] 460.1 [CarbohydrateContent] 25.8 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 32.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300 degrees. Melt butter in a skillet and then stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese and stir until cheese is melted; remove from heat. Put toast in flat baking dish and then put turkey and ham on toast. Spoon cheese sauce over meat and bake for 10 minutes. Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika before serving. |
[Name] Perfect Pear Cake [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Perfect Pear Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/3", "1/4", "1", "2/3", "1", "1 1/2", "4", NA] [RecipeIngredientParts] ["eggs", "olive oil", "lemon, rind of", "sugar", "sugar", "self-rising flour", "bartlett pears", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.4 [FatContent] 14.4 [SaturatedFatContent] 2.4 [CholesterolContent] 71.5 [SodiumContent] 425.7 [CarbohydrateContent] 65.5 [FiberContent] 4.4 [SugarContent] 36.0 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Oil and flour 9-inch-diameter cake pan. Line bottom of the pan with parchment paper. Whisk eggs, oil, milk, and lemon peel in large bowl. Whisk in 2/3 cup sugar. Add flour; whisk until batter is smooth. Mix in pears with a wooden spoon. Transfer batter to pan. Sprinkle top with 1 tablespoon sugar. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack. **Toloosen the cake, use a sharp knife and cut around the edge of the cake. Turn the cake onto a platter. Sift powdered sugar over top for presentation. |
[Name] Saskatoon Pie [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Saskatoon Pie 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/20/66/5/uZrz3x0QRe6cbSvuIA21_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/66/5/d8mvDMQsTca9aSoV2F4y_D2859C37-0047-4E66-9175-E392F30C6A8F.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20665/QkraqwgYQt2j3GbpZeNU_7E145A3F-255B-4283-97F4-37A9694F0B59.jpeg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Canadian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3/4", "3", "1/4", NA, "2"] [RecipeIngredientParts] ["sugar", "flour", "water", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 168.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 42.5 [FiberContent] 0.2 [SugarContent] 37.6 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a saucepan, simmer saskatoon berries in water for 10 minutes. Add lemon juice. Stir in granulated sugar mixed with flour. Pour into pastry lined pie plate. Dot with butter. Cover with top crust; seal and flute edges. Make slits in the pie crust for air vents. Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown. |
[Name] Onion Marmalade [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Onion Marmalade 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/20/66/6/picTpyoan.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Australian", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "3", "1/2", "1/2", "1/2", "1/2", "3"] [RecipeIngredientParts] ["olive oil", "red onion", "demerara sugar", "pepper", "cinnamon", "nutmeg", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 313.4 [FatContent] 14.0 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 15.0 [CarbohydrateContent] 47.3 [FiberContent] 5.2 [SugarContent] 27.0 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Heat the oil in a saucepan over medium heat and saute the onions for 5 minutes. Add the remaining ingredients, except the vinegar, and cook for 5 minutes or until the mixture begins to caramelise. Stir in the vinegar and continue to cook over a low heat, stirring occasionally for 20 minutes. Transfer to a clean bowl and cool. I'm not sure of the keeping quality of this, but we have used it for up to a week, kept in the fridge. It was all gone after that! |
[Name] Cheese And Onion Cornbread [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Cheese And Onion Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3/4", "1 1/2", "1", "1", "1/2", "1", "2", "4", "1"] [RecipeIngredientParts] ["cornmeal", "flour", "baking powder", "baking soda", "salt", "onion", "milk", "eggs", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.2 [FatContent] 10.0 [SaturatedFatContent] 4.5 [CholesterolContent] 72.0 [SodiumContent] 642.1 [CarbohydrateContent] 23.6 [FiberContent] 1.6 [SugarContent] 0.7 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375*. In large bowl, mix all ingredients except cheese. Mix well. Fold in cheese. Bake for 40 minutes or until toothpick comes out clean. |
[Name] Potato, Leek and Onion Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Potato, Leek and Onion Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/66/8/qS27WSERHSVMy6BsAofB_20141221_215407.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/66/8/pic6xKdk9.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Grains", "Vegetable", "Meat", "Scottish", "Welsh", "European", "Kid Friendly", "Free Of...", "Thanksgiving", "Weeknight", "St. Patrick's Day", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "1", "30", "10", "2", "2", "1 1/2", NA, NA] [RecipeIngredientParts] ["leeks", "potatoes", "onion", "milk", "butter", "chives", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 312.5 [FatContent] 16.1 [SaturatedFatContent] 10.0 [CholesterolContent] 46.1 [SodiumContent] 166.9 [CarbohydrateContent] 37.6 [FiberContent] 4.4 [SugarContent] 5.5 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 6 cups, approximately [RecipeInstructions] Trim off tops and roots of leeks, discard tough outer layer. Split lengthways and chop finely, wash and drain. In a large saucepan, gently melt the butter; add the leeks, potatoes and onion. Stir to coat the veggies well in the butter. Season with salt and pepper. Cover pan and let vegetables sweat over very low heat for about 15 minutes or so. Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft. Then either liquidize or puree in a food processor or blender. Return to pan and reheat gently, check seasoning as required. Stir in chives (or parsley]. Add a swirl of cream just before serving. |
[Name] Chopped Egg Sauce [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Chopped Egg Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Kid Friendly", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1/4", "1/8", "4"] [RecipeIngredientParts] ["butter", "flour", "salt", "white pepper", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 158.3 [FatContent] 11.7 [SaturatedFatContent] 6.2 [CholesterolContent] 164.4 [SodiumContent] 217.1 [CarbohydrateContent] 6.0 [FiberContent] 0.1 [SugarContent] 4.5 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter over low heat in a heavy saucepan. Stir in flour, increasing heat if necessary until the mixture gently bubbles. Cook 2 minutes. Remove pan from burner, add milk, stir and return to stove over medium high heat. Cook, stirring constanly, until mixture comes to a boil. Reduce heat to medium and cook 2 minutes, stirring constantly, adding more milk if the sauce becomes too thick. Season with salt and pepper, add chopped egg and mix. |
[Name] Speedy Taco Dinner [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Speedy Taco Dinner 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/20/67/0/picY99xDn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/67/0/picmjy3YS.jpg"] [RecipeCategory] White Rice [Keywords] ["Rice", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1/4", NA, NA] [RecipeIngredientParts] ["lean ground beef", "water", "Minute Rice", "cheddar cheese", "pepper", "tortilla chips", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 494.3 [FatContent] 21.1 [SaturatedFatContent] 10.6 [CholesterolContent] 103.4 [SodiumContent] 257.4 [CarbohydrateContent] 39.5 [FiberContent] 0.9 [SugarContent] 0.2 [ProteinContent] 33.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown meat in large frying pan on medium-high heat; drain. Add water and seasoning mix to frying pan and stir. Bring to boil. Mix in rice. Sprinkle with cheese and cover. Cook on low heat for 5 minutes until done. Top with desired toppings and enjoy. |
[Name] Scottish Salmon on Cabbage with Mushroom Vinaigrette [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-25T10:56:00Z [Description] This elegant recipe is by Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street, Edinburgh. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Fruit", "Vegetable", "Scottish", "European", "Free Of...", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1 3/4", "5", "1", "3 1/2", "12", "1/2", "1/4", "1", "1", NA, NA, "4"] [RecipeIngredientParts] ["button mushrooms", "olive oil", "white wine", "white wine vinegar", "salmon fillets", "cabbage", "onion", "plum tomato", "sea salt", "black pepper", "dill"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 470.1 [FatContent] 37.0 [SaturatedFatContent] 5.2 [CholesterolContent] 43.8 [SodiumContent] 81.7 [CarbohydrateContent] 10.8 [FiberContent] 3.6 [SugarContent] 6.6 [ProteinContent] 19.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ----Forthe mushroom vinaigrette----. Warm half the olive oil with the white wine and vinegar, season and remove from heat. Place the mushrooms in the mixture, and allow to cool. ----Forthe salmon----. Brush the fillets with olive oil, season and place skin side up under a hot grill/broiler for about 3 minutes. ----Tofinish the dish----. Fry the onion and pepper until soft, and then season and increase the heat. Add the cabbage until cooked- but still crispy. Place the cabbage mixture in the centre of the serving dish. Top with the salmon, surround with diced tomato and mushroom vinaigrette. Garnish with dill. |
[Name] Lentil Bro [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 2002-02-25T10:56:00Z [Description] The Shetland Islands' proximity to Scandinavia is evident in its traditional celebration "Up-Helly-A", during which the Shetland inhabitants, dressed as Vikings, carry a long-boat through the streets of Lerwick and later set it on fire! Norse influence is also evident in the food traditions of the Shetlanders. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Grains", "Lentil", "Beans", "Vegetable", "Meat", "Scandinavian", "Scottish", "European", "Kid Friendly", "Free Of...", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "8", "1", "1", "2", "1/2", NA, NA, "48 -50", NA] [RecipeIngredientParts] ["butter", "lentils", "carrot", "onion", "celery", "swede", "turnip", "salt", "black pepper", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 99.8 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 56.4 [CarbohydrateContent] 12.6 [FiberContent] 4.3 [SugarContent] 3.4 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a large saucepan and sauté the lentils and all the vegetables. Season with salt and black pepper and add the stock. Bring to the boil and simmer for 2 hours. Adjust the seasoning to taste and serve garnished with parsley. |
[Name] Southwest Salsa Dip [AuthorId] 29518 [AuthorName] Denise Morris [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-25T10:56:00Z [Description] I got this recipe off the back of a ritz cracker box, since then I have served it at all my parties and it is a big hit, people are always asking for the recipe. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Black Beans", "Beans", "Southwestern U.S.", "Mexican", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "3/4", "1/3", "1 1/2", "3/4", "1/4"] [RecipeIngredientParts] ["salsa", "black beans", "corn", "cilantro", "lime juice", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 341.5 [CarbohydrateContent] 9.2 [FiberContent] 2.5 [SugarContent] 2.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. chill. serve (works good with tortillas, but i like ritz crackers the best]. |
[Name] Nice Soft Pretzels [AuthorId] 10271 [AuthorName] Mark O. [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2002-02-25T10:56:00Z [Description] Easy and very delicious tasting soft pretzels. Can subsitute pretzel salt for the coarse ground salt. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "German", "European", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "For Large Groups", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "3 3/4", "3", "6", "12 -15", "4", "4", NA] [RecipeIngredientParts] ["water", "sugar", "salt", "flour", "baking soda", "water", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 306.8 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1059.1 [CarbohydrateContent] 64.0 [FiberContent] 2.5 [SugarContent] 0.2 [ProteinContent] 9.1 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Knead 10 minutes. Place in greased bowl and let rise until it doubles. Make ropes 18 inches long and twist into pretzel shape. Boil: 4 cups water and 4 tsp. baking soda. Drop 3 pretzels in and boil 1 minute or until they float. Remove, drain, and place on cookie sheet. Sprinkle with coarse or pretzel salt. Bake@ 475 degrees for 12 minutes. |
[Name] Our Family Meatloaf [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Our Family Meatloaf recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/67/5/picoAbNo5.jpg" [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "salt", "pepper", "egg"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 316.4 [FatContent] 19.7 [SaturatedFatContent] 7.6 [CholesterolContent] 115.4 [SodiumContent] 918.5 [CarbohydrateContent] 9.0 [FiberContent] 0.4 [SugarContent] 2.1 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. Combine all ingredients. Mix well. Pres firmly into 8in loaf pan. Bake for 1 hr, 10 minutes. Drain. Let stand 10 minutes before serving. |
[Name] Obscene Chocolate Cake [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Obscene Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Grains", "European", "Kid Friendly", "Potluck", "Weeknight", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, "1", "1/4", "1/3", "1", "2/3", "4", "1"] [RecipeIngredientParts] ["granulated sugar", "sour cream", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 523.1 [FatContent] 31.7 [SaturatedFatContent] 10.6 [CholesterolContent] 79.8 [SodiumContent] 320.3 [CarbohydrateContent] 59.3 [FiberContent] 2.8 [SugarContent] 40.1 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 1 obscene cake [RecipeInstructions] Do not preheat oven. Spray a 12-cup Bundt pan with vegetable cooking spray. In a large bowl, combine the cake mix, cocoa, sugar, sour cream and oil. Beat with an electric mixer on low speed just long enough to blend. Add the eggs and blend well, and then increase the speed to medium-high and beat for 4 minutes. Fold the chocolate chips into the batter with a spatula and stir gently until they are well distributed. Pour the batter into the prepared pan and set the oven to 325 degrees. Bake until a cake tester or wooden toothpick inserted in the middle of the cake comes out clean (about 55 minutes.] Let the cake cool in the pan at least 1 hour before slicing. You may drizzle chocolate icing over the cake to make it even chocolatier, but it is wonderful without it too. |
[Name] Gram's Irish Bread [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Gram's Irish Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "European", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1 1/2", "1 1/2", "1/2", "3/4", "3"] [RecipeIngredientParts] ["raisins", "sugar", "shortening", "egg", "flour", "baking powder", "salt", "milk", "caraway seeds"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 194.4 [FatContent] 4.1 [SaturatedFatContent] 1.2 [CholesterolContent] 23.7 [SodiumContent] 188.8 [CarbohydrateContent] 37.2 [FiberContent] 1.3 [SugarContent] 18.7 [ProteinContent] 3.7 [RecipeServings] 10.0 [RecipeYield] 1 round or loaf [RecipeInstructions] Preheat oven 350°. Grease 8-inch round (or regular loaf pan]. Place raisins in microwave safe bowl. Cover with water; micro on high 1 minute. Cover bowl with plate allowing raisins to plump. Cool, drain and dust with 1 tablespoon flour. Cream shortening and sugar. Add egg mixing well. Stir flour, baking powder and salt together. Add to creamed mixture along with raisins, caraway seeds and milk. Mix together briefly till moistened. Pour batter into pan. Bake at 350° for 45-55 minutes till bread tests done with toothpick. Cool 10 minutes remove to wire rack and cool completely. |
[Name] Crab Triangles [AuthorId] 29667 [AuthorName] Leilani [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-25T10:56:00Z [Description] These appetizers are sooo delicious! Everyone is always asking for this recipe, even those who don't like crab. This recipe was handed down from my mother, and I don't know where she got it from. I guarantee that if you serve these at your next get together, they will be gobbled up. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["English muffins", "butter", "margarine", "garlic clove", "seasoning salt", "dill weed", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 146.9 [FatContent] 8.2 [SaturatedFatContent] 5.1 [CholesterolContent] 27.3 [SodiumContent] 309.2 [CarbohydrateContent] 12.7 [FiberContent] 1.0 [SugarContent] 1.0 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 48-72 triangles, depending on how cut [RecipeInstructions] Soften butter and cheese. Mix with other ingredients. Spread on muffin halves. Place on plate and freeze. When frozen transfer to zip-lock type bag, and keep in freezer. When ready to serve, cut into 4 or 6 triangles from each muffin half, depending on how many people you have. Bake at 350 degrees until lightly brown, about 10 minutes. |
[Name] Kid's Macaroni & Cheese Casserole [AuthorId] 26512 [AuthorName] Denise [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-25T10:56:00Z [Description] It seems like I got this recipe off of a box of Kraft Macaroni and cheese many years ago. As a single parent, I had to serve economical meals that my kids would like and this dish was the one they requested the most. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/67/9/picK1w1aq.jpg" [RecipeCategory] Cheese [Keywords] ["Meat", "Kid Friendly", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "2"] [RecipeIngredientParts] "cheddar cheese" [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 786.6 [FatContent] 53.0 [SaturatedFatContent] 25.1 [CholesterolContent] 184.8 [SodiumContent] 1167.5 [CarbohydrateContent] 26.3 [FiberContent] 3.1 [SugarContent] 9.6 [ProteinContent] 48.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground chuck and onion in a large skillet. Add the jar of spahetti sauce and simmer for 5-10 minutes. Butter a large casserole dish and place half the mac& cheese mixture on the bottom. Top with meat sauce and 1 cup of the shredded cheese. Add the rest of the mac& cheese, the remaining meat sauce and finish with a cup of cheese. Cover and bake at 350 for 20 minutes. |
[Name] All Time Favourite Rajma Burgers [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this All Time Favourite Rajma Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Asian", "Indian", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "2", "1", "1/2", "20 -22", NA, "2", NA] [RecipeIngredientParts] ["rajma", "cilantro", "onion", "pomegranate seeds", "salt", "garlic", "green chili", "tomatoes"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 1089.2 [FatContent] 15.2 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 3017.4 [CarbohydrateContent] 192.7 [FiberContent] 16.9 [SugarContent] 20.8 [ProteinContent] 43.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Mash the boiled rajma with the back of a fork in a large bowl. Using your fingers, break the 2 slices of bread and add to the bowl. Add garlic, onions, green chillies, salt, cilantro and pommegranate seeds. Mix everything well. Make small round/ slightly big tikkis (patties] out of this. Shallow fry in oil on either side till brown. Drain out excess oil. Remove from oil and keep aside. Now take the bun. Cut it into 2 halves. Put one patties on the bun and put a sliced tomato over it. Cover with the other slice of bun. Likewise, repeat for remaining patties. Serve immediately with tomato ketchup. |
[Name] Shrimp - Tomato Bruschetta [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Shrimp - Tomato Bruschetta recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "Canadian", "Kid Friendly", "Spicy", "Broil/Grill", "< 30 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "5", "12", NA] [RecipeIngredientParts] ["French baguettes", "olive oil", "fresh oregano", "cayenne pepper", "plum tomatoes", "shrimp", "oregano sprig"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 66.7 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 17.9 [SodiumContent] 141.7 [CarbohydrateContent] 7.4 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 3.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Meanwhile, cut bread into 3/4 inch thick slices. Combine olive oil, snipped oregano, and cayenne pepper. Lightly brush both sides of each bread slice with some of the oil mixture. Arrange slices on an ungreased baking sheet. Bake in the preheated oven about 5 minutes or till crisp and light brown, turning once. To assemble, top each slice of toast with some tomato slices and one or two shrimp. If desired garnish with oregano sprigs. |
[Name] Boston Brown Bread for Bread Machines(1.5 Pounds) [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-02-25T10:56:00Z [Description] This recipe is not your typical Boston Brown Bread - besides getting baked in a bread machine, it contains some very untraditional ingredients. Expect this to be more of a sandwich bread than a tea bread. The recipe originally came from "The Best Lowfat, No Sugar Bread Machine Cookbook Ever" by Madge Rosenberg. According to the author, the soy sauce replaces the typical molasses, thereby lowering the sugar content while still providing the traditional dark color. Posted by request. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/68/2/picONCZbI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/68/2/picEYPrQE.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Vegan", "Low Cholesterol", "Healthy", "Weeknight", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2 2/3", "3/4", "3/4", "1 1/2", "3", "1/3", "1"] [RecipeIngredientParts] ["active dry yeast", "bread flour", "whole wheat flour", "ground cloves", "soy sauce", "Dijon mustard", "dried figs", "raisins", "water"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 171.0 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 104.2 [CarbohydrateContent] 35.8 [FiberContent] 2.8 [SugarContent] 2.6 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] 1 1/2 pound bread machine loaf [RecipeInstructions] If figs are hard, pour boiling water on them to soften them, then drain well before mincing raisins are usually soft enough to skip this step. Add all ingredients in the order recommended by your bread machine. This recipes makes a 1 1/2 pound loaf. |
[Name] Samosa Chickpea [AuthorId] 18958 [AuthorName] alan8513 [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2002-02-25T10:56:00Z [Description] Make and share this Samosa Chickpea recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Beans", "Asian", "Indian", "Weeknight", "For Large Groups", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["chickpeas", "onion", "tomatoes", "salt", "red chile", "coriander powder", "garlic", "fresh ginger", "garam masala"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 19.1 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 92.4 [CarbohydrateContent] 3.1 [FiberContent] 0.6 [SugarContent] 0.2 [ProteinContent] 0.7 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Soak the chickpeas overnight in water. The next day, place the soaked peas in fresh water to cover and cook until tender, about 3 hours. Place the chickpeas into a blender with a little water and puree. Put the pureed chickpeas into a skillet and add all the other ingredients. Add 1 cup of water and cook over medium heat until all the water is completely taken up. Allow filling to cool before using to fill samosas. |
[Name] The World's Smoothest Guacamole With Sour Cream [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-25T10:56:00Z [Description] The lime juice in this recipe will keep the guacamole from turning brown and brings it a much more interesting flavor than lemon juice. The sour cream turns it to satin. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/68/4/Gi9uXimSlGoxqn7Rnuyg-World-s-Smoothest-Guacamole-w_Sour-Cream.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/68/4/1Xn0oEMJS06lhqwwXYfn-Worlds-Smoothest-Guacamole-w_Sour-Cream.JPG"] [RecipeCategory] Grains [Keywords] ["Fruit", "Vegetable", "Tex Mex", "Southwestern U.S.", "Scottish", "European", "Low Protein", "Low Cholesterol", "Free Of...", "Potluck", "< 60 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2", "1/2", NA, NA, "2"] [RecipeIngredientParts] ["avocados", "limes", "garlic clove", "tomatoes", "red onion", "ground cumin", "sea salt", "cayenne pepper", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 196.6 [FatContent] 16.1 [SaturatedFatContent] 2.9 [CholesterolContent] 3.1 [SodiumContent] 15.0 [CarbohydrateContent] 15.4 [FiberContent] 8.3 [SugarContent] 2.9 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mash the avocado with a potato masher. Using a fork, whisk in the remaining ingredients except for the sour cream (or you can do it in the food processor for an even silkier texture.] Let stand at room temperature for 15 minutes. Whisk in the sour cream, and you are ready to serve. |
[Name] Tweed Kettle [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-02-25T10:56:00Z [Description] The Tweed is just one of the great salmon rivers of Scotland. This method of preparing salmon comes from Edinburgh, where it is served with 'bashed neeps' or 'tatties'. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Scottish", "European", "Very Low Carbs", "High Protein", "Free Of...", "High In...", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, NA, "1", "1", "5", "1", "4", NA] [RecipeIngredientParts] ["fresh salmon", "bottled water", "salt", "black pepper", "shallot", "ground mace", "dry white wine", "butter", "mushrooms", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.1 [FatContent] 9.1 [SaturatedFatContent] 3.3 [CholesterolContent] 88.7 [SodiumContent] 131.0 [CarbohydrateContent] 1.8 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 30.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the fish in a large pan or fish kettle and barely cover with water. Slowly bring to the boil and simmer very gently for about 3 minutes. Remove the salmon from the pan, skin and remove all the bones- cut the fish into small cubes and set aside. Return the skin and bones to the cooking liquid, bring to the boil and simmer for 15 minutes- strain and pour off 5 fl. oz. of the liquid into a clean pan. Add the fish, seasoning, shallots, mace and white wine; cover and simmer gently for 10 minutes. Meanwhile, melt the butter in a saucepan and gently sauté the chopped mushrooms. Drain and add to the salmon and continue to cook for 5 minutes. Garnish with parsley and serve with mashed potatoes and/or swedes (rutabagas]. |
[Name] Hamburger Soup [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-02-25T10:57:00Z [Description] Make and share this Hamburger Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/68/6/picsa02wD.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 -2", "1", "2", "1", "1", "4", "3", "8", "1/2", "1", "3", NA] [RecipeIngredientParts] ["lean ground beef", "onion", "diced tomatoes", "water", "parsley", "carrots", "celery", "pearl barley", "thyme", "bay leaf", "beef bouillon cubes"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 212.2 [FatContent] 7.3 [SaturatedFatContent] 2.9 [CholesterolContent] 44.2 [SodiumContent] 743.0 [CarbohydrateContent] 18.8 [FiberContent] 3.9 [SugarContent] 6.3 [ProteinContent] 18.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown meat and onions. Drain well. Combine all ingredients in a large pot. Cook at least 2 hours or use a crockpot and cook up to 8 hours. Remove bay leaf before serving. This soup freezes well. |
[Name] Betcha Can't Eat More Than One ... Oatmeal Cookies [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-25T10:58:00Z [Description] These delectible morsels are like breakfast in a bite! I substitute organic ingredients making them somewhat "healthy" but this recipe lists all the ingredients you have on hand. Easy and quick to make...enjoy! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3 1/2", "1/2", "1/2", "3/4", "2", "1", "1", "1/2", "3/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["whole wheat flour", "oats", "rolled oats", "canola oil", "brown sugar", "baking powder", "eggs", "cinnamon", "vanilla", "honey", "salt", "raisins", "walnuts", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 224.7 [FatContent] 8.8 [SaturatedFatContent] 1.2 [CholesterolContent] 17.6 [SodiumContent] 93.2 [CarbohydrateContent] 33.0 [FiberContent] 3.5 [SugarContent] 13.1 [ProteinContent] 5.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, sift together flour, sugar, cinnamin, salt& baking powder; Set aside.", "In a second bowl, add shortening, eggs, vanilla and mix in the oats by hand.", "Incorporate the dry ingredients, plus raisins, nuts and chocolate, mixing throughly.", "Roll a tablespoon of cookie dough for each cookie, flatting gently with a fork on a non-greased cookie sheet.", "Preheat oven to 350 degrees and bake for 10- 15 minutes or until golden brown.", "Allow cookies to cool before removing them from the sheet." ] |
[Name] Baked Grouper With Sauteed Vegetables [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-25T14:08:00Z [Description] Make and share this Baked Grouper With Sauteed Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", NA, "1", NA] [RecipeIngredientParts] ["grouper", "celery", "onion", "butter", "olive oil", "stewed tomatoes", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 249.1 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 84.0 [SodiumContent] 382.0 [CarbohydrateContent] 9.5 [FiberContent] 1.8 [SugarContent] 6.1 [ProteinContent] 45.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté celery and onion in butter or olive oil until tender. Place grouper in a glass cooking dish and add the sautéed vegetables& stewed tomatoes. Pour this mixture over the grouper and bake at 350 degree for 1/2 hour. Shake some grated parmesan over the baked fish. Serve hot. |
[Name] Chicken with muenster cheese [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT30M [PrepTime] PT1H15M [TotalTime] PT1H45M [DatePublished] 2002-02-25T14:08:00Z [Description] This is an excellent, delicious, superb dish! Everyone asked for this recipe when I made it for Christmas dinner. You can add fresh sliced mushrooms too if you want before you layer the cheese on it. (the prep time includes refrigeration time) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/68/9/picitsuSh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/68/9/piceyqI6p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/68/9/20689.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1 -2", "2", "1/3", "6 -8"] [RecipeIngredientParts] ["chicken breasts", "eggs", "butter", "white wine", "muenster cheese"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 414.4 [FatContent] 23.9 [SaturatedFatContent] 11.2 [CholesterolContent] 161.1 [SodiumContent] 646.7 [CarbohydrateContent] 14.5 [FiberContent] 1.0 [SugarContent] 1.6 [ProteinContent] 31.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut up chicken breast in bite sizes pieces. Beat 2 eggs. Soak chicken for 1 hour hour in refrigerator. Drain after done soaking, and coat chicken in seasoned bread crumbs. Brown in butter (not oil]. Spray 9x13 pan and put chicken in, add white wine. Cover with sliced cheese. Bake at 350 covered with foil for 15 minutes. Bake uncovered for additional 15 minutes. |
[Name] Fabulous Cherry Pie [AuthorId] 25748 [AuthorName] Warren Slaughter [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-25T14:08:00Z [Description] This cherry pie is quite unique. Instead of the usual crust topping, it is topped with a coconut custard. It is from my late mother's recipe file and was given to her by one of her sisters. Enjoy! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/2", "2", "1/4", "1/2"] [RecipeIngredientParts] ["cherry pie filling", "eggs", "sugar", "lemon juice", "vanilla extract", "flaked coconut"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1926.2 [FatContent] 56.9 [SaturatedFatContent] 22.4 [CholesterolContent] 423.0 [SodiumContent] 884.0 [CarbohydrateContent] 333.5 [FiberContent] 6.9 [SugarContent] 117.2 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["Preheat oven to 375.", "Pour half of the can of cherry pie filling into the pie shell, sprinkle with almond extract, and add the rest of the pie filling.", "The almond extract really brings out the flavor of the cherries for a\"just picked\" taste.", "Bake for 20-25 minutes.", "While pie is baking, beat eggs and stir in sugar, lemon juice, vanilla extract and coconut.", "Remove pie from oven and pour or spoon egg-coconut mixture over the top of the pie.", "Return pie to oven and bake an additional 25-30 minutes or until brown." ] |
[Name] Solo Jalapeno Green Beans [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-25T14:08:00Z [Description] Today's canning process insures that vegetables are preserved at their optimum flavor, but this recipe will give them a nice 'kick". [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Protein", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3", "1", "1"] [RecipeIngredientParts] ["green beans", "olive oil", "butter", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 478.5 [FatContent] 52.1 [SaturatedFatContent] 12.9 [CholesterolContent] 30.5 [SodiumContent] 86.0 [CarbohydrateContent] 4.2 [FiberContent] 2.0 [SugarContent] 1.0 [ProteinContent] 1.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat the olive oil in a shallow sauce pan,add the butter, and stir until the mixture slighty thickens. Add the jalapeno peppers, the garlic if you wish, and stir, but do not let the garlic brown. Add green beans, and continue until warmed. |
[Name] Butter Pecan Ice Cream [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2002-02-25T14:08:00Z [Description] I guess I have spring fever, but I am looking forward to camping and homemade ice cream (which is my favorite things to do in the summer). If you make homemade ice cream, you will love this. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Nuts", "Summer", "Weeknight", "Freezer", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["eggs", "dark brown sugar", "pudding mix", "Cool Whip", "half-and-half", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 479.6 [FatContent] 31.9 [SaturatedFatContent] 13.3 [CholesterolContent] 130.2 [SodiumContent] 72.7 [CarbohydrateContent] 46.1 [FiberContent] 1.7 [SugarContent] 41.7 [ProteinContent] 6.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix eggs and sugar until thick and fluffy. Add pudding mix and cool whip. Mix well. Add half & half, whipping cream, and pecans. Place mixture in 1 gallon ice cream freezer; add enough WHOLE milk to fill. Follow directions for freezing for your brand of ice cream freezer. |
[Name] Halibut Zucchini Saute [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Halibut Zucchini Saute 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/20/69/4/picB1oirC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/69/4/picLHZRJo.jpg"] [RecipeCategory] Halibut [Keywords] ["Vegetable", "Very Low Carbs", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3/4", NA, "1", "1/4", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["halibut steaks", "zucchini", "onion", "garlic", "tomatoes", "parsley", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 401.7 [FatContent] 24.6 [SaturatedFatContent] 3.2 [CholesterolContent] 54.6 [SodiumContent] 103.1 [CarbohydrateContent] 7.7 [FiberContent] 1.8 [SugarContent] 3.7 [ProteinContent] 37.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle halibut with salt and pepper.", "Sauté zucchini, onion and garlic in 1 tbsp.", "oil for 2 minutes.", "Add tomato and parsley and cook covered for 1 minute.", "Remove from pan.", "Sauté halibut in 2 tbsps.", "hot oil until brown on both sides.", "Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork].", "Return vegetables to pan.", "Add lemon juice, salt and pepper to taste.", "Heat briefly.", "Recipe may be doubled." ] |
[Name] Grilled Bass [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Grilled Bass recipe from Food.com. [Images] character(0) [RecipeCategory] Bass [Keywords] ["Vegetable", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "1/4", "1/8", "1/8", NA] [RecipeIngredientParts] ["margarine", "butter", "red onions", "green onion", "salt", "white pepper", "lemon pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.9 [FatContent] 14.9 [SaturatedFatContent] 2.5 [CholesterolContent] 115.6 [SodiumContent] 333.7 [CarbohydrateContent] 5.0 [FiberContent] 1.4 [SugarContent] 1.8 [ProteinContent] 33.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Prepare grill for medium-direct heat. Grease the center of a 20 x 18 inch sheet of heavy duty aluminum foil with margarine. Arrange 2 slices each of red onion and lemon over the margarine. Sprinkle with one tablespoon of almonds and half of the green onions. Arrange the fillets in a single layer over the onions, lemon and almonds. Top with remaining red and green onions, lemon and almonds. Sprinkle lightly with salt, pepper and paprika. Fold the long sides of the foil together in locked folds. Fold and crimp short ends; seal tightly. Place the packet directly on the cooking grate. Grill, covered, for 11 to 15 minutes, or until the fish is firm and opaque, and just begins to flake. |
[Name] Crab & Shrimp Au Gratin [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Crab & Shrimp Au Gratin recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cheese", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "1/3", "1", "1/2", "2", "1/8", "1/4", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "pepper", "processed cheese spread", "cheddar cheese", "salt", "milk", "Tabasco sauce", "shrimp", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.8 [FatContent] 14.7 [SaturatedFatContent] 8.9 [CholesterolContent] 169.1 [SodiumContent] 890.8 [CarbohydrateContent] 11.9 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine flour, salt, pepper and 1 cup milk. Stir until smooth. Combine cheese spread and remaining milk in top of double boiler, cook over hot water until cheese melts. Add flour mixture and hot sauce to cheese mixture, stir until smooth. Add shrimp and crabmeat. Pour into a greased 1 1/2 quart casserole dish and top with shredded cheese. Bake at 350 F degrees for 20 minutes. Serve over hot cooked rice. |
[Name] Spicy Red Snapper [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Spicy Red Snapper 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/20/69/7/picJohjxB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/69/7/picNlZ71D.jpg"] [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "High Protein", "Healthy", "High In...", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "1 1/2", "1", "1/2", "1/2", "1/2", "1", "1/2", "1/2", NA, "1", "1/4", "1/8", NA] [RecipeIngredientParts] ["red snapper fillets", "fresh lemon juice", "green bell pepper", "onion", "dry white wine", "fresh parsley", "dried basil", "cayenne pepper", "fresh ground pepper", "chopped tomato", "parmesan cheese", "cooked rice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 320.8 [FatContent] 8.3 [SaturatedFatContent] 2.2 [CholesterolContent] 85.3 [SodiumContent] 201.8 [CarbohydrateContent] 6.1 [FiberContent] 1.3 [SugarContent] 2.9 [ProteinContent] 47.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350<U+0092>F. Sprinkle the fillets with lemon juice. Heat oil in a skillet over med-low heat. Stir in the bell peppers and onions and cook until softened, about 5 minutes. Add the fillets and cook 1 minute per side. Leaving fillets in the skillet, add the wine, parsley, basil, cayenne and pepper. Cover and simmer 2 minutes. Transfer to an ovenproof glass baking dish. Spoon tomatoes over the fish. Sprinkle with Parmesan cheese and hot pepper sauce. Bake in oven until fish is opaque, about 8 minutes. Serve immediately with rice. |
[Name] Cheddar Salmon Quiche [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Cheddar Salmon Quiche 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/20/69/8/picC4Ez8s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/69/8/pic7uEfyj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/69/8/pic0GXCNv.jpg"] [RecipeCategory] Cheese [Keywords] ["Potluck", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3", "3", "1/4", "1", "1", "1/4", "1/4", "1", "1/2", "1/8", "3", "1 1/4"] [RecipeIngredientParts] ["all-purpose flour", "salt", "butter", "margarine", "shortening", "milk", "salmon", "cheddar cheese", "green pepper", "onion", "all-purpose flour", "salt", "pepper", "eggs", "milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 424.4 [FatContent] 25.8 [SaturatedFatContent] 11.8 [CholesterolContent] 185.6 [SodiumContent] 560.9 [CarbohydrateContent] 21.1 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 26.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk. On a floured surface, roll dough into a 10 inch circle. Transfer to an ungreased 9 inch pie plate or quiche dish. Trim and flute edges. Bake at 350 degrees for 10 minutes. In a bowl, combine salmon, cheese, green pepper, onion, flour, salt, and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture. Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. |
[Name] Anchovy, Breadcrumb, Pasta [AuthorId] 26041 [AuthorName] Dana-MMH [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-25T14:09:00Z [Description] My mom made this dish up, it is REALLY good if you like anchovies. A little on the dry side because of the breadcrumbs and anchovies together, but it has an excellent taste. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2 -3", "1 -2", NA, NA] [RecipeIngredientParts] ["olive oil", "anchovy", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 59.7 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat olive oil in skillet add liquid from anchovies. Chop up anchovies and put in skillet on medium heat, for just a couple minutes (they cook up really fast so watch carefully]. Turn skillet off, add bread crumbs and stir thoroughly. Pour over pasta. |
[Name] Catfish with Chili Sauce Bake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Catfish with Chili Sauce Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Catfish [Keywords] ["Very Low Carbs", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["catfish fillets", "chili sauce", "tomato sauce", "sour cream", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.6 [FatContent] 18.1 [SaturatedFatContent] 6.6 [CholesterolContent] 87.4 [SodiumContent] 233.9 [CarbohydrateContent] 3.2 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place catfish fillets in a greased casserole dish. Mix chili sauce, tomato sauce and sour cream together and pour over fillets. Sprinkle with parsley. Bake covered at 350° F. for 25 minutes. |
[Name] Shrimp in Garlic Spices [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT4M [PrepTime] PT15M [TotalTime] PT19M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Shrimp in Garlic Spices recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Spicy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["16", "5", "3", "4", "1/16 - 1/8", "1/4", "1/4", "1/8", NA, NA] [RecipeIngredientParts] ["large shrimp", "dry white wine", "olive oil", "garlic", "butter", "dried basil", "dried oregano", "ground cumin", "rice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 327.1 [FatContent] 26.8 [SaturatedFatContent] 6.5 [CholesterolContent] 99.8 [SodiumContent] 125.6 [CarbohydrateContent] 3.6 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 11.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut each shrimp in half lengthwise. Combine the wine, oil and minced garlic in a medium bowl. Add shrimp and stir to coat. Cover tightly and refrigerate the shrimp mixture 2 to 24 hours. After marinating time, melt butter in skillet over medium heat. Add the shrimp with marinade, basil, oregano and cumin. Season with salt and pepper. Stir until shrimp are pink, about 4 minutes. Serve immediately with cooked rice. |
[Name] Macaroni Dandy Salad [AuthorId] 27395 [AuthorName] Manda [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-25T14:09:00Z [Description] My mom has been making this salad for years. It is a lighter, more "summery" macaroni salad with a flavor that is quite different from that of traditional macaroni salad. Great for summer BBQs! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Refrigerator", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1/4", NA, "1", "1", "3", "3", NA] [RecipeIngredientParts] ["elbow macaroni", "Miracle Whip", "lemon juice", "sugar", "celery seed", "tomatoes", "celery", "pimientos", "green peppers"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 162.2 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 24.2 [CarbohydrateContent] 33.1 [FiberContent] 2.2 [SugarContent] 3.3 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook macaroni according to package directions. Rinse with cold water, drain, and place in large bowl. In small bowl, mix mayonnaise, lemon juice, sugar, celery seed, salt, and pepper. Combine with macaroni and remaining ingredients. Refrigerate at least 2 hours or until serving. Serve on top of salad greens or from bowl. |
[Name] Poppy Chicken [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-25T14:09:00Z [Description] I got this recipe from a magazine and it is absolutely wonderful. It is great for potlucks or for a family dinner at home! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "2 1/2", "1 3/4", "1/2"] [RecipeIngredientParts] ["sour cream", "poppy seeds", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 827.5 [FatContent] 65.8 [SaturatedFatContent] 33.6 [CholesterolContent] 183.2 [SodiumContent] 1044.6 [CarbohydrateContent] 29.8 [FiberContent] 0.6 [SugarContent] 1.4 [ProteinContent] 30.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine the sour cream, soup, and poppy seeds. Stir in cooked chicken. Pour into a greased 11x7x2-inch baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered at 350° for 25-30 minutes or until heated through. |
[Name] Blarney Stones [AuthorId] 13301 [AuthorName] Lauren Clark [CookTime] PT35M [PrepTime] PT24H [TotalTime] PT24H35M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Blarney Stones recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "European", "Kid Friendly", "Potluck", "Weeknight", "St. Patrick's Day", "Oven"] [RecipeIngredientQuantities] ["4", "1 3/4", "1", "1 3/4", "3", "1/2", "1", "1/4", "2", "2/3", "2", "1/8", "6"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla extract", "all-purpose flour", "baking powder", "salt", "milk", "butter", "margarine", "confectioners' sugar", "milk", "vanilla extract", "salt", "peanuts"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 5825.6 [FatContent] 257.6 [SaturatedFatContent] 52.5 [CholesterolContent] 512.5 [SodiumContent] 1760.5 [CarbohydrateContent] 793.6 [FiberContent] 40.2 [SugarContent] 638.2 [ProteinContent] 143.8 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon colored, about 4 minutes. Combine the flour, baking powder, and salt; add to egg mixture. Beat on low speed just until combined. Add the milk and butter; mix well. Pour into a greased 13x9x2-inch baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight. For a frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla, and salt; beat until smooth. Frost the top and sides of frozen cake squares. Roll in peanuts. Place on wire racks to dry. |
[Name] Ugly Cake [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Ugly Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1", "1/2"] [RecipeIngredientParts] ["instant lemon pudding", "eggs", "coconut", "brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 345.1 [FatContent] 11.1 [SaturatedFatContent] 5.3 [CholesterolContent] 70.5 [SodiumContent] 432.8 [CarbohydrateContent] 58.4 [FiberContent] 1.9 [SugarContent] 38.6 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Beat all cake ingredients together for 4 minutes. Pour into greased and floured 9x13-inch pan. Sprinkle coconut and brown sugar over top. Bake at 325° for about 45 minutes. |
[Name] Maple Teriyaki Salmon Fillets [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Maple Teriyaki Salmon Fillets recipe from Food.com. [Images] character(0) [RecipeCategory] Canadian [Keywords] ["Very Low Carbs", "High Protein", "Healthy", "High In...", "Broil/Grill", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1/3", "1/3", "3", "2", "2", "4"] [RecipeIngredientParts] ["maple syrup", "soy sauce", "onions", "garlic", "salmon fillets"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1140.3 [FatContent] 31.5 [SaturatedFatContent] 5.1 [CholesterolContent] 472.9 [SodiumContent] 864.1 [CarbohydrateContent] 21.3 [FiberContent] 0.1 [SugarContent] 18.4 [ProteinContent] 181.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In bowl, whisk together first five ingredients. Reserve 1/2 cup for basting, cover and chill. Pour remaining mixture into large zippered plastic bag. Add fillets, press air from bag and seal. Chill 1 to 3 hours. Turn on broiler. Drain off marinade and broil fillets 4 to 6 inches from heat for 5 minutes. Baste with some of the reserve of marinade and broil 7 to 10 minutes longer, or until fillets are firm when pressed. |
[Name] St. Patty's Day Corned Beef [AuthorId] 27783 [AuthorName] HeatherFeather [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2002-02-25T14:09:00Z [Description] This is our traditional St. Patrick's Day meal. I have served this sweet, spiced version of corned beef ever since I first tried it years ago. Not the healthiest meal, but worth it for just that one special holiday each year. I serve this with soda bread, mashed parsnips, and boiled cabbage. This serves 4-6. If you prefer, you can sub mini red skinned potatoes and baby carrots so you don't need to do any cutting, just use more of them. Adapted from a Killian's recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/70/7/picreLK3a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/70/7/picgd8Vzy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/70/7/pic9iBqxV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/70/7/picJpCyOI.jpg"] [RecipeCategory] Meat [Keywords] ["European", "Weeknight", "St. Patrick's Day"] [RecipeIngredientQuantities] ["2 1/4 - 3", NA, "4", "2", "1", "3", "12", "3", "3", "1", "4 -6", "4 -6", "1/2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["water", "bay leaves", "red Irish ale", "crushed red pepper flakes", "cinnamon sticks", "peppercorns", "garlic cloves", "cloves", "red onion", "carrots", "brown sugar", "ground cloves", "ground ginger", "mustard powder"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 300.9 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 90.9 [CarbohydrateContent] 71.6 [FiberContent] 6.3 [SugarContent] 34.0 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] BE SURE TO DISCARD ANY BRINING LIQUID THAT COMES WITH THE MEAT- INCLUDING THE SPICE PACKET! Trim all visible fat from the meat- this may take some time (I use kitchen shears to ease this process]. Place meat in a large Dutch oven and cover with water. Add ale, bay leaves, cinnamon stick, cloves, a light shake of crushed red pepper flakes, peppercorns, garlic, and the onion chunks to the pot. Bring to a boil, then lower heat just a bit and boil very gently, with lid ajar, for 4-5 hours or until meat is so tender that is breaks apart when you pull at it with a fork. Keep checking the pot from time to time to prevent boilovers- you will need to keep lowering the heat throughout the cooking process as the liquid reduces, especially in the first hour (It should still be hot enough to still gently boil, but not spilling over the sides of the pot]. Meat should be very, very fork tender when ready for the next cooking stage and will have shrunk considerably from its original size. In the last half hour or so of cooking time, boil the carrots and potatoes in a separate pot of water to cover and cook until fork tender; Drain vegetables and set in a small bowl. Remove meat and onion pieces from boiling liquid (discard that liquid] and set into a large roasting pan (I usually pour the liquid through a strainer to catch the onion pieces]. Surround meat with boiled carrots, potatoes, and onion pieces. Combine dry rub ingredients in a small bowl and rub all over the meat surface and sprinkle any remaining rub over the vegetables. If needed, make up extra dry rub to coat the vegetables (we often do this]. Bake, uncovered, in a preheated 325°F oven for about 20 minutes until the top of the meat begins to look shiny. Remove from oven and wait about 10 minutes before slicing into thin slices along the grain of the meat. Note: The meat will take on a very bright red hue when sliced- this is perfectly normal and is a result of both the brining nature of corned beef and the red ale enhances this color. I often make an extra pan of vegetables sprinkled with a full batch of dry rub and include not only carrots and potatoes, but parsnips as well (treat parsnips the same as you would a carrot.] I have successfully half-doubled this recipe when only larger corned beef cuts were available- larger cuts will take longer to boil but the roughly the same time to bake because the baking stage is merely to cook the dry rub into a glaze. PLEASE NOTE: If you substitute regular brown ale, then you will not get the same result in both color and flavor (You may substitute another Irish ale or even an Irish lager if you must, but we really prefer the red ale]. |
[Name] Oven Baked Salmon Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Oven Baked Salmon Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "3", "4", "2", "1/2", "4", "4", "1/2", "2", "2"] [RecipeIngredientParts] ["soy sauce", "garlic", "ginger", "ground coriander", "salmon fillets", "fresh cilantro", "scallions"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 376.7 [FatContent] 8.9 [SaturatedFatContent] 1.3 [CholesterolContent] 87.5 [SodiumContent] 1896.8 [CarbohydrateContent] 35.5 [FiberContent] 2.0 [SugarContent] 9.9 [ProteinContent] 37.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Combine clam juice, soy sauce, garlic, ginger and coriander in a medium saucepan. Bring to a boil; simmer for 5 minutes. Cover and keep warm. Scatter coleslaw mix over bottom of a 12x9 inch baking dish. Neatly arrange salmon fillets skin side down over vegetables. Pour the broth over salmon. Loosely cover baking dish with alumnium foil, and bake for 15 to 20 minutes or until salmon is just cooked through and flakes easily. Using a metal spatula, transfer each salmon fillet into a shallow soup bowl. Circle each serving with a portion of vegetables, and top with broth. Garnish with cilantro, scallions and sesame oil. |
[Name] Bluefish Baked With Apples & Potatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-25T14:09:00Z [Description] Make and share this Bluefish Baked With Apples & Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["4", "4", "1", "2", "1/3", "6", "1", "1 1/2", NA] [RecipeIngredientParts] ["potatoes", "granny smith apples", "shallot", "garlic", "canola oil", "mustard", "dry white wine", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.2 [FatContent] 20.1 [SaturatedFatContent] 2.4 [CholesterolContent] 88.9 [SodiumContent] 569.5 [CarbohydrateContent] 42.9 [FiberContent] 6.7 [SugarContent] 12.4 [ProteinContent] 35.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Place the potatoes, apples, shallots, garlic and half of the canola oil in a nonreactive roasting pan and toss well to combine.", "Bake until the vegetables are tender, 15 minutes.", "Meanwhile, rub the bluefish fillets with the remaining oil and the mustard.", "Place the bluefish fillets on top of the bed of roasted apples and potatoes and pour the wine over it all.", "Bake until the fish is cooked through, about 10-15 minutes.", "Sprinkle with parsley before serving." ] |
[Name] Vinigret Salad (beet Vegetable Salad) [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2002-02-25T14:09:00Z [Description] It took me 5 years to develop this recipe. This is an excellent vegetarian salad but does take some time to make. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Russian", "European", "Weeknight", "Microwave", "Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "3/4", "1", "1", "1", "1", "1", "2", "2", "12", "1", "1", "4", "3", "3/4", "4"] [RecipeIngredientParts] ["water", "red beets", "tiny peas", "water", "carrot", "dill pickle", "onion", "celery rib", "red apples", "sauerkraut", "canned red kidney beans", "granulated sugar", "lemon juice", "extra virgin olive oil", "red wine vinegar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 144.3 [FatContent] 5.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 462.0 [CarbohydrateContent] 21.0 [FiberContent] 5.9 [SugarContent] 10.8 [ProteinContent] 3.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender. Reserve 1 cup of liquid to use later and discard the remainder. Immediately immerse beets in cold water, then peel off skins and discard. When beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths. In a microwave proof dish, add 1 tablespoon water and frozen petite peas. Cover and microwave on HIGH (full power] for 2 minutes. Stir and continue to microwave covered on HIGH (full power] for an additional 2 minutes. Drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool. Drain peas well before using. In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together. DRESSING--------------. In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend. Adjust dressing mixture to taste. Pour dressing over prepared vegetables and gently fold together to coat. Cover and refrigerate until ready to serve. Serve on individual side plates and spoon some of the dressing over. Salad will keep very well for at least 10 days when covered and refrigerated. |
[Name] Gammon (Ham Steaks) With Whiskey Sauce [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-25T14:12:00Z [Description] Make and share this Gammon (Ham Steaks) With Whiskey Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/71/1/picQC9n82.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "European", "St. Patrick's Day", "Broil/Grill", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "2", "1", "2", "2", "2", "3/4", NA] [RecipeIngredientParts] ["ham steaks", "onions", "brown sugar", "flour", "butter", "water", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 75.9 [FatContent] 5.8 [SaturatedFatContent] 3.6 [CholesterolContent] 15.3 [SodiumContent] 42.4 [CarbohydrateContent] 4.3 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 4 ham steaks [RecipeInstructions] ["Brush steaks with melted butter.", "Snip fat to prevent curling, and grill for 7-8 minutes each side.", "To make sauce, gently fry onions in remainder of butter until cooked.", "Remove from heat and stir in flour gradually.", "Add stock and return to heat.", "Add sugar and bring to the boil.", "Simmer gently for about 2 minutes to cook flour.", "If sauce seems a little thick, add more water.", "Add whiskey and season to taste.", "Place gammon steaks on a warmed serving platter and pour on sauce." ] |
[Name] Frizzled Onions [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2002-02-25T14:14:00Z [Description] Make and share this Frizzled Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["canola oil", "yellow onion", "milk", "salt", "black pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2025.1 [FatContent] 222.6 [SaturatedFatContent] 18.3 [CholesterolContent] 17.1 [SodiumContent] 1224.3 [CarbohydrateContent] 10.4 [FiberContent] 1.0 [SugarContent] 1.7 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a heavy stockpot to 375º F. Using a mandoline or vegetable slicer, thinly slice onion into rings. Place onion rings in a large bowl and cover with milk. In another bowl, mix together flour, salt, black pepper, cayenne, and 1/2 teaspoon of the paprika. Drain onions from milk. Dredge in flour mixture and shake off excess. Deep-fry until golden and crisp, about 2 minutes. Drain on paper towels. Sprinkle with remaining 1/2 teaspoon of the paprika. |
[Name] Mom's Hot Chocolate Mix [AuthorId] 28846 [AuthorName] Caryn [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-25T14:15:00Z [Description] My mom's favorite hot chocolate mix. A little different from other mixes as this one has a box of instant chocolate pudding. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/71/3/mvYXAhQgSXCUacqdlb8w_E8F62CD5-CAE4-4AFE-8267-BB6D86A1CDB8.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/71/3/0BRmmn7HRd2QDJ4BpBKi_14CF6679-C8FE-45BD-B533-F1AEFC757BC7.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/71/3/1Yguv5VsQY6EIuxjtGrz-hot-chocolate.jpg"] [RecipeCategory] Beverages [Keywords] ["High Protein", "High In...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["11", "1", "11", "2", "4", "1"] [RecipeIngredientParts] ["powdered milk", "confectioners' sugar", "cocoa powder", "instant chocolate pudding mix"] [AggregatedRating] 5.0 [ReviewCount] 63.0 [Calories] 826.2 [FatContent] 32.1 [SaturatedFatContent] 22.6 [CholesterolContent] 85.4 [SodiumContent] 528.1 [CarbohydrateContent] 109.5 [FiberContent] 3.2 [SugarContent] 102.6 [ProteinContent] 27.1 [RecipeServings] nan [RecipeYield] 16 cups of Hot Chocolate Mix [RecipeInstructions] Mix all together. Store in airtight container. Use 1/3 mix to 2/3 water when making hot chocolate. |
[Name] Turkey and Tomato- Rice Stew [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-25T14:20:00Z [Description] Make and share this Turkey and Tomato- Rice Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Poultry", "Rice", "Grains", "Vegetable", "Meat", "Potluck", "Winter", "Spicy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground turkey", "frozen broccoli", "tomatoes and green chilies", "Mexican-style tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.9 [FatContent] 7.2 [SaturatedFatContent] 2.0 [CholesterolContent] 60.5 [SodiumContent] 792.9 [CarbohydrateContent] 6.6 [FiberContent] 2.3 [SugarContent] 1.2 [ProteinContent] 18.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spray 3 quart saucepan with cooking spray. Cook turkey in saucepan over medium heat about 8 minutes, stirring occasionally, until no longer pink. Stir in remaining ingredients. Heat to boiling: reduce heat. Simmer uncovered 5 minutes, stirring occasionally. |
[Name] Cucumber Salad [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-02-25T14:20:00Z [Description] Make and share this Cucumber Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["6", "2/3", "2", "1/2", "3"] [RecipeIngredientParts] ["cucumbers", "vinegar", "sugar", "white pepper", "fresh dill"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 28.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 6.2 [FiberContent] 0.8 [SugarContent] 3.2 [ProteinContent] 1.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Score and thinly slice 6 large cucumbers. Layer slices in bowl, lightly salting between layers. Cover slices with weighted plate; refrigerate overnight. RINSE slices under running cold water; drain thoroughly. BLEND in mixture of vinegar, sugar, pepper, and dill; cover and marinate 1 more hour in refrigerator. |
[Name] Egg Foo Yung Sauce 2 [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-25T14:23:00Z [Description] This recipe comes from 'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller at the request of a Zaar member. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Chinese", "Asian", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["green peas", "bamboo shoot", "leek", "soy sauce", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.9 [FatContent] 1.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 253.2 [CarbohydrateContent] 3.4 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak dried mushrooms. Shell and parboil peas. Shred bamboo shoots, leak, and soaked mushrooms. Heat oil. Add shredded vegetables and stir fry about 2 minutes. Add Stock, soy sauce, and peas; heat quickly. Meanwhile, blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over omelets and serve. NOTE: This sauce is best served with simple Egg Foo Yung, not the complex subgum variety. |
[Name] Roast Pork Egg Foo Yung [AuthorId] 28846 [AuthorName] Caryn [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-25T14:23:00Z [Description] This recipe comes from 'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller at the request of a Zaar member. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Chinese", "Asian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "1/4", "1", "1/2", "1/4", "2", "6", "1/2", "1/2", "1 -2"] [RecipeIngredientParts] ["Chinese cabbage", "bamboo shoot", "water chestnut", "eggs", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.1 [FatContent] 10.6 [SaturatedFatContent] 2.4 [CholesterolContent] 167.0 [SodiumContent] 206.1 [CarbohydrateContent] 4.3 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak dried mushrooms. Shred roast pork, Chinese cabbage stems, bamboo shoots, and soaked mushrooms. Slice water chestnuts thin. Heat oil. Add vegetables and pork; stir fry 1 minute. Then cook, covered, 1 to 2 minutes over medium heat. Drain and let cool. Beat eggs. Stir in salt, sugar and stir fried ingredients. Heat remaining oil. Fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large omelets. Turn over to brown each side. NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients. VARIATIONS--------. For the bamboo shoots, substitute 1 cup bean sprouts, blanched. For the Chinese cabbage, substitute celery, blanched. In step 3, add with vegetables and pork 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded. |
[Name] Chocolate Truffle Gateau with Black Cherries and White Chocolate Sauce [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-02-25T14:25:00Z [Description] This fabulous dessert is by Jeff Bland, executive head chef of the Balmoral Hotel, Princes Street, Edinburgh [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Scottish", "European", "Kid Friendly", "Potluck", "Christmas", "Weeknight", "St. Patrick's Day", "No Cook", "Refrigerator", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["9", "13", "1", "1", "24", "2 1/2", "2"] [RecipeIngredientParts] ["dark chocolate", "chocolate", "white chocolate", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2941.5 [FatContent] 293.6 [SaturatedFatContent] 181.8 [CholesterolContent] 518.8 [SodiumContent] 267.3 [CarbohydrateContent] 128.5 [FiberContent] 42.4 [SugarContent] 44.6 [ProteinContent] 44.7 [RecipeServings] nan [RecipeYield] 1 melt-in-your-mouth cake [RecipeInstructions] ----For the gateau----. Place sponge cake in flan ring (7 inch x 1. 5 inch] and flavour with spirit or liqueur. Place cherries on sponge. Melt dark chocolate in a bowl over boiling water and fold melted chocolate into whipped cream and pour over cherries. Transfer gateau to fridge (two hours] or freezer (30 minutes] to set. ----For the sauce----. Melt together the white chocolate and the water then pour over gateau to serve. |
[Name] Cornish New Potato Salad [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-25T14:25:00Z [Description] The warm climate of Cornwall produces tender young vegetables earlier than other parts of the U.K. For a luxury touch, use clotted cream instead of double cream. Dress the potatoes while still warm, even if you are serving them cold, as this allows the flavours to be absorbed. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Grains", "Vegetable", "European", "Kid Friendly", "Free Of...", "Potluck", "Christmas", "Thanksgiving", "St. Patrick's Day", "< 60 Mins", "Refrigerator", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1/4", "1", "5", NA] [RecipeIngredientParts] ["tiny new potatoes", "eggs", "cayenne pepper", "caster sugar", "tarragon vinegar", "vinegar", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.0 [FatContent] 16.5 [SaturatedFatContent] 9.4 [CholesterolContent] 156.8 [SodiumContent] 59.4 [CarbohydrateContent] 29.4 [FiberContent] 2.9 [SugarContent] 3.0 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook the potatoes in their skins in boiling water for 10-15 minutes, until tender. Mash the egg yolks, cayenne pepper and sugar to a paste with the anchovy essence, vinegar and 1 teaspoons of cold water; stir in the cream. When the potatoes are cooked, drain thoroughly and toss with the dressing. Serve warm or cold, garnished with the snipped chives. For Vegearian option use the chopped fresh herbs. |
[Name] Granola Pie with Yogurt Sauce [AuthorId] 3288 [AuthorName] TishT [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-25T14:27:00Z [Description] Make and share this Granola Pie with Yogurt Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "4", "1/2", "2", "8 -9", "1/3", "1/2", "5", "1", "1/4", "2", "1 1/2", "1 1/2", "1/8", "1/2"] [RecipeIngredientParts] ["maple granola", "almond granola", "butter", "brown sugar", "sugar", "ground cinnamon", "cornstarch", "heavy cream", "sugar", "all-purpose flour", "vanilla", "salt", "frozen yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.8 [FatContent] 24.7 [SaturatedFatContent] 14.9 [CholesterolContent] 140.3 [SodiumContent] 156.1 [CarbohydrateContent] 58.9 [FiberContent] 2.1 [SugarContent] 49.3 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350F. Pour the gronola into a medium mixing bowl. In a 1 qt. saucepan, over low heat, whisk together the butter and brown sugar. Add this mixture to the granola, blending well with a spatula. Blend the egg whites into the mixture with the spatual. (The mixture will be pretty thick] Place the mixture into an ungreased 10in. baking dish, spreading the granola evenly around the dish and up the sides to form a crust. In another medium size mixing bowl, combine the peaches, sugar, cinnamon, and cornstarch. Pour the filling evenly over the cust. Bake for 25-30 minutes, or until the peach mixture is set and the crust is browned lightly. Remove from the oven and let cool While pie cools, prepare the sauce. In a 1 qt saucepan, whisk together the cream and sugar over medium heat. Bring toa boil and reduce heat to warm. Whisk together the egg yolks, flour, vanilla, and salt until smooth. Pour the entire mixture into the saucepan. Cook over very low het. Stir constantly witha wooden spoon until the nmixture begins to thicken, about 8-10 minutes (do not boil]. Remove from the heat. Stir in the frozen yogurt until it is melted. Serve at room temperature. Serve spooned over the pie. |
[Name] Hearty Thin Pancakes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-25T14:30:00Z [Description] I had these for breakfast at a friend's house. They are some of the best pancakes I have eaten. This recipe can be expanded to feed as many as you like! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Lunch/Snacks", "Grains", "Fruit", "Healthy", "Kid Friendly", "Christmas", "St. Patrick's Day", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", NA, "1", NA, NA] [RecipeIngredientParts] ["whole wheat flour", "eggs", "milk", "paprika", "cayenne pepper", "real maple syrup", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 279.9 [FatContent] 6.1 [SaturatedFatContent] 1.8 [CholesterolContent] 211.5 [SodiumContent] 73.3 [CarbohydrateContent] 44.8 [FiberContent] 7.9 [SugarContent] 0.7 [ProteinContent] 14.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients together to make a thin batter (thinner then regular pancake batter]. In a hot 12-inch skillet, spread a thin layer of batter to cover the bottom of the pan. Cook till browned then turn. Cook the other side until browned also. Spread jam or jelly on pancakes, roll them up, pour maple syrup on them or dust with powdered sugar, and serve warm. |
[Name] Mandarin Shrimp Scampi [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-25T14:32:00Z [Description] Make and share this Mandarin Shrimp Scampi recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Chinese", "Asian", "< 60 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "5", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "garlic", "Absolut mandarin vodka", "mandarin orange zest", "fresh parsley", "fresh shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 394.1 [FatContent] 25.0 [SaturatedFatContent] 14.9 [CholesterolContent] 233.8 [SodiumContent] 333.1 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium sauté pan melt butter on medium heat- once melted, add garlic and shrimp to pan. As garlic starts to turn clear, add Mandarin vodka to pan and turn shrimp. Once shrimp have turned pink, add Mandarin zest and reduce sauce by one-third. Serve with rice. |
[Name] Linguine with rondele cheese [AuthorId] 31368 [AuthorName] Alvin Towriss [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-02-25T14:33:00Z [Description] Make and share this Linguine with rondele cheese recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["linguine", "olive oil", "shallot", "garlic", "Italian-style tomatoes", "white wine", "basil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 598.3 [FatContent] 16.1 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 258.7 [CarbohydrateContent] 94.5 [FiberContent] 4.8 [SugarContent] 7.2 [ProteinContent] 16.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook linquine until al dente, approx 10 mins, and cool. In a saute pan heat oil over medium heat. Add shallots and garlic. Cook 2 minutes. Add tomatoes, white wine and basil. Simmer over medium heat for about 3 minutes. Add the rondele cheese. When the cheese has melted add the linguine. Let it heat through until the linguine is hot. Enjoy. |
[Name] Spanish Monkfish Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-25T14:33:00Z [Description] Make and share this Spanish Monkfish Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Squid [Keywords] ["Rice", "No Shell Fish", "Vegetable", "Spanish", "European", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["3", "6", "12", "1", "24", "1", "1", "3", "1", "2", "4", "1", "6", NA, NA] [RecipeIngredientParts] ["squid", "clams in shell", "shrimp", "green pepper", "artichoke heart", "tomatoes", "garlic", "rice", "water", "saffron", "green peas", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 829.8 [FatContent] 8.1 [SaturatedFatContent] 1.6 [CholesterolContent] 491.7 [SodiumContent] 490.1 [CarbohydrateContent] 92.1 [FiberContent] 5.2 [SugarContent] 5.6 [ProteinContent] 90.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid. Add enough water to do the cooking. Simmer for 8-10 minutes. Add remaining seafoods and rice. Pour in water or chicken stock. Add salt, pepper and saffron. Stir all ingredients well and simmer for 15 minutes. A sprinkle of parsley at the end will improve flavor. Let the hot casserole stand for about 10 minutes before serving. |
[Name] Italian Style Monkfish Bake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-25T14:35:00Z [Description] Make and share this Italian Style Monkfish Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Mussels", "Vegetable", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, NA, "1", NA] [RecipeIngredientParts] ["mussels", "lobsters", "onion", "celery", "green pepper", "stewed tomatoes", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 28.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 245.1 [CarbohydrateContent] 6.9 [FiberContent] 1.1 [SugarContent] 4.9 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onions, celery, and green pepper until tender; then add stewed tomatoes and monkfish. Bake in oven at 350° for 20 minutes. Before the dish is done, add grated cheese to the top layer and finish baking (5 minutes approximately]. |
[Name] Bluefish Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-25T14:35:00Z [Description] Make and share this Bluefish Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2"] [RecipeIngredientParts] ["cod", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 890.6 [FatContent] 51.4 [SaturatedFatContent] 30.4 [CholesterolContent] 290.4 [SodiumContent] 1579.5 [CarbohydrateContent] 41.1 [FiberContent] 2.9 [SugarContent] 3.5 [ProteinContent] 63.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place fish fillets in shallow greased baking dish. Pour soup over fish; mix crumbs and butter and sprinkle over fish. Bake at 350 degrees for 35 minutes. |
[Name] French Spaghetti [AuthorId] 23737 [AuthorName] tina wright [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2002-02-25T15:57:00Z [Description] This has been a family favorite for as long as I can remember!! SOOO SIMPLE! A meal for 4-6 for less than $5.00! Kids love it !!! [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Potluck", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "1"] [RecipeIngredientParts] ["bacon", "tomato juice", "onion", "spaghetti"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1011.2 [FatContent] 53.0 [SaturatedFatContent] 17.4 [CholesterolContent] 77.2 [SodiumContent] 1852.8 [CarbohydrateContent] 102.8 [FiberContent] 5.4 [SugarContent] 15.1 [ProteinContent] 30.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook bacon (cut in to small pieces] and onion together until bacon is crisp. While bacon is cooking, cook spaghetti according to package directions. Drain spaghetti and return it to the same pan. Add tomato juice, onion/bacon mixture (do not drain], salt and pepper to taste. Cook on low, just until heated through. Turn off heat, cover and let sit until it absorbs flavors. |
[Name] Teriyaki Chicken and Veggies [AuthorId] 18308 [AuthorName] Casie [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2002-02-25T15:57:00Z [Description] I made this last night for the first time. There was a lot of food but my boyfriend and I loved it so much that there were absolutely no left-overs. If you're vegetarian just sub chicken for a cup of peanuts or nut of your choice. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Pineapple", "Poultry", "Rice", "Grains", "Tropical Fruits", "Fruit", "Vegetable", "Meat", "Hawaiian", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "pineapple chunks", "broccoli", "celery", "snow peas", "brown rice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 776.5 [FatContent] 5.0 [SaturatedFatContent] 1.0 [CholesterolContent] 45.6 [SodiumContent] 3799.9 [CarbohydrateContent] 148.3 [FiberContent] 8.4 [SugarContent] 44.8 [ProteinContent] 36.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Start steaming brown rice ahead of time.", "Spray large pan with cooking spray.", "Heat to medium and brown chicken breasts.", "Add 1/2 cup of Soy Vay Island Teriyaki sauce and sliced mushrooms.", "Drain pineapple chunks and add to pan.", "Cook another 5 minutes stirring often.", "Add broccoli, baby carrots, celery and snow peas.", "Drizzle the rest of the teriyaki sauce on top of veggies.", "Cook for another 5-10 minutes (depending on how crunchy you like your veggies] stirring often.", "Serve chicken and veggies over brown rice." ] |
[Name] Mrs. Dash Seasoning [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-25T15:57:00Z [Description] Make and share this Mrs. Dash Seasoning 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/20/72/9/picB6EDwf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/72/9/picoCZDco.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "Healthy", "Free Of...", "High In...", "< 15 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cayenne pepper", "garlic powder", "basil", "marjoram", "thyme", "parsley", "savory", "mace", "onion powder", "sage", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 2.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Mix well. Keep dry. |
[Name] Hot Mexican Okra [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-25T15:57:00Z [Description] Make and share this Hot Mexican Okra 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/20/73/0/picIKFKHC.jpg" [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "6", NA, "1/2", "1"] [RecipeIngredientParts] ["frozen okra", "tomato juice", "chili powder"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 29.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 123.3 [CarbohydrateContent] 6.7 [FiberContent] 1.9 [SugarContent] 3.7 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook for 30 minutes. Serve hot or cold. |
[Name] Tasty Turkey Burgers [AuthorId] 27395 [AuthorName] Manda [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-26T08:22:00Z [Description] My favorite recipe for turkey burgers. Just enough seasonings to make them so much tastier than just plain old turkey burgers, plus the bread crumbs and other added ingredients "bulk up" the turkey, helping you to get more bang for your buck. I always have a few of these in the freezer for summer barbecues when I don't care to eat beef hamburgers (I have been known to tote one or two of these along with me to family barbecues to throw on the grill whenever I know that beef burgers are going to be the only main dish) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/73/1/W3as407eRQuQxIHRlC1P_turkey-burger-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/73/1/oxXklinSRROUkGE70Ovg_turkey-burger-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/73/1/dtTMqOq9Sav1n8PBdG8q_turkey-burger-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/73/1/picA4TUXL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/73/1/picTAaYbf.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Healthy", "Broil/Grill", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "2", "1", "1", "1", "1/4", "2", "1/4", NA, "6"] [RecipeIngredientParts] ["ground turkey", "onions", "ketchup", "lemon juice", "Worcestershire sauce", "soy sauce", "paprika", "garlic cloves", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 115.0 [Calories] 278.0 [FatContent] 8.2 [SaturatedFatContent] 2.1 [CholesterolContent] 52.2 [SodiumContent] 437.0 [CarbohydrateContent] 30.3 [FiberContent] 1.5 [SugarContent] 4.8 [ProteinContent] 20.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in large bowl. Shape into 6 patties. Pan-fry, broil, or grill until lightly browned and cooked through, about 5 minutes per side. Serve in hamburger buns with desired toppings. My fave toppings: lettuce, tomato, onion, pickles, ketchup, and fat-free/light mayo. |
[Name] Tuscan Lamb Chops [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-02-26T08:22:00Z [Description] Make and share this Tuscan Lamb Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Beans", "Meat", "Canadian", "European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["8", "2", "3", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["lamb rib chops", "olive oil", "garlic cloves", "white kidney beans", "Italian-style stewed tomatoes", "fresh rosemary", "fresh rosemary"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 156.9 [FatContent] 3.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 541.0 [CarbohydrateContent] 25.0 [FiberContent] 7.9 [SugarContent] 5.4 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Trim fat from chops.", "Cook chops in hot oil in a large frypan over medium heat about 8 minutes for medium doneness, turning once.", "Transfer chops to a serving plate, keep warm.", "Stir garlic into drippings in frypan.", "Cook and stir for 1 minute.", "Stir in beans, tomatoes, vinegar and snipped rosemary.", "Bring to boiling, reduce heat, simmer uncovered for 3 minutes.", "Spoon bean mixture onto four individual plates, arrange two chops on each serving of beans, If desired garnish with rosemary sprigs." ] |
[Name] Caramel Grapes [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2002-02-26T08:22:00Z [Description] The caramel will turn sticky if not eaten on the same day. You can also use cherries for this recipe. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Berries", "Grapes", "Fruit", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "Potluck", "< 60 Mins", "Refrigerator", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "10", "1/2"] [RecipeIngredientParts] ["caster sugar", "cream of tartar", "water", "grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 478.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 123.8 [FiberContent] 0.5 [SugarContent] 122.2 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] Dissolve the sugar and cream of tartar in the water in a heavy-based saucepan. Boil until the mixture reaches 150°C/300°F or until a drop will harden in cold water. Remove from the heat and quickly dip the pairs of grapes into the syrup, holding them with a fork or small tongs. Place them on a greased sheet to harden, and then put them into paper petit four cases to serve. |
[Name] Belle Helene Trifle [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-26T08:22:00Z [Description] Make and share this Belle Helene Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Nuts", "Scottish", "European", "Potluck", "Christmas", "St. Patrick's Day", "< 60 Mins", "Refrigerator", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "2", "4", "10", "1", "3", "5", "1 -2", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["caster sugar", "cocoa powder", "milk", "vanilla extract", "rum", "heavy whipping cream", "pears", "chocolate", "cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 460.9 [FatContent] 15.4 [SaturatedFatContent] 8.3 [CholesterolContent] 213.1 [SodiumContent] 224.6 [CarbohydrateContent] 70.9 [FiberContent] 3.0 [SugarContent] 44.4 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] 1 decadent trifle [RecipeInstructions] ["Cream the egg yolks, sugar and cocoa until fluffy.", "Bring milk and vanilla to the boil (barely], pour over egg mixture, whisk and add the rum.", "Strain mixture into a heavy based or double saucepan, stir over gentle heat until custard thickens.", "Cool.", "Fold in most of the cream.", "Slice the sponge cakes, spread with pear preserves, and arrange cake slices and pears in the base of a serving bowl, using some of the pear juice to moisten sponges.", "Cover with chocolate sauce, decorate with remaining cream, shredded chocolate, almonds and the cherry." ] |
[Name] Schlotzsky's Deli Bread [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-26T08:22:00Z [Description] This is a clone of the bread for Schlotsky's sandwich bread. It also makes wonderful toast. Schlotsky's is a chain delicatessen. I'm not sure where all their locations are but they are popular in Texas. See the recipe for the muffalata filling that is outstanding on this sandwich. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/73/6/picNneUmz.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/20736/uVzkcvviR6aQubWejG9P_IMG_4270.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/73/6/picmc6aM6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/73/6/pic9ep4Rj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/73/6/picGGSP2Y.jpg" ] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "3/4", "1/2", "1/4", "2 1/2", NA] [RecipeIngredientParts] ["water", "sugar", "milk", "salt", "baking soda", "bread flour", "cornmeal"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 165.8 [FatContent] 1.3 [SaturatedFatContent] 0.6 [CholesterolContent] 3.2 [SodiumContent] 197.6 [CarbohydrateContent] 32.8 [FiberContent] 1.3 [SugarContent] 1.7 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 8 buns [RecipeInstructions] Stir water, sugar and yeast together and set aside. Dissolve baking soda in 1/2 tablespoon warm water in medium bowl. Add warm milk, salt and 1 cup flour; beat till smooth. Beat in yeast mixture and remaining flour (batter will be thick and sticky, but not as thick as normal bread batter]. Spray two pie pans with cooking spray and dust with cornmeal. Divide dough and place in pie pans, cover and let rise for 1 hour. Preheat oven to 375ºF and bake for 20 minutes till golden. Cool 1 hour and cut in fourths. |
[Name] Yummy Fruit Dip [AuthorId] 28920 [AuthorName] Lorrie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-26T08:23:00Z [Description] Make and share this Yummy Fruit Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Cheese", "Fruit", "Potluck", "Spring", "Summer", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "3"] [RecipeIngredientParts] ["cream cheese", "marshmallow cream", "maraschino cherry juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 118.1 [FatContent] 6.5 [SaturatedFatContent] 3.7 [CholesterolContent] 20.8 [SodiumContent] 74.0 [CarbohydrateContent] 13.9 [FiberContent] 0.0 [SugarContent] 8.4 [ProteinContent] 1.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients on medium speed until well blended. Chill and serve with fresh fruit or fruit kabobs. I serve the dip in a hollowed out orange or grapefruit w/ fruit kababs. |
[Name] Chinese Spinach [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-26T08:23:00Z [Description] Diabetic Popeye food with a bit of crunch. from - The High fiber cookbook for Diabetics by Mable Cavaiani, R.D. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/73/8/picmvvmrn.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Canadian", "Low Cholesterol", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["frozen spinach", "onion", "soy sauce", "sugar", "water chestnut"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 83.0 [FatContent] 4.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 563.0 [CarbohydrateContent] 9.7 [FiberContent] 3.1 [SugarContent] 3.0 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook spinach according to directions on package.", "Drain well and set aside.", "Preheat a small saucepan over medium heat for 1/2 minute.", "Swirl oil around the bottom of the pan, add onions and cook and stir until onions are soft but not browned.", "Add soy sauce and sugar to onions and mix lightly.", "Add chestnuts and spinach to onion mixture and cook and stir over medium heat to reheat to serving temperature.", "Serve hot using 1/2 cup per serving.", "Food exchange per serving: 1 veggie and 1 fat, Low sodium diets, omit soy sauce low cholesterol diets, use as is." ] |
[Name] Ooh - La - La Lasagna [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-02-26T08:23:00Z [Description] A combination of fresh spinach, mushrooms,and swiss cheese with a perky sauce of ground turkey and sausage gravy. I wanted to create a lasagna dish without tomato sauce and riccota. I love the spinach, mushroom, swiss cheese combination and used the sausage gravy to pep up the otherwise bland turkey flavor. "Ooh La La" what a lasagna! (If you can't find prepared sausage gravy, there are several good recipes on Zaar.) [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1", "1/2", NA, "3", "12"] [RecipeIngredientParts] ["ground turkey", "ground chicken", "butter", "mushroom", "water", "poultry seasoning", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 268.3 [FatContent] 17.3 [SaturatedFatContent] 9.3 [CholesterolContent] 80.2 [SodiumContent] 143.9 [CarbohydrateContent] 4.9 [FiberContent] 1.1 [SugarContent] 1.8 [ProteinContent] 24.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F degrees. Cook turkey (chicken] in a large frying pan until no longer pink. Remove to a dish using a slotted spoon. Add spinach to the pan and cook until just wilted. Remove to another dish. Add butter to pan and brown mushrooms. Remove to a separate dish. Return turkey (chicken] to the pan and add gravy, water and poultry seasoning. Stir to combine Spread a thin layer of gravy over the bottom of a lasagna pan. Top with 4 noodles. Cover with spinach, 1 cup cheese and more gravy. Add 4 more noodles, top with mushrooms, 1 cup of cheese, and gravy. Add the remaining 4 noodles, the rest of the gravy, top with the last cup of cheese. Cover with foil and bake 45 minutes. Remove foil and bake another 15 minutes. Let stand 5 minutes before serving. |
[Name] My Mummy's Fried Chicken [AuthorId] 22477 [AuthorName] Nina Nazri [CookTime] PT1H [PrepTime] PT3H [TotalTime] PT4H [DatePublished] 2002-02-26T08:23:00Z [Description] This is my mom's recipe and I loved it ever since I could remember. The chicken's very juicy and tasty and it's best served with hot rice and some stir-fried veggies. A truly Malaysian treat! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Beans", "Meat", "Asian", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "3", "3", "1", "1", NA] [RecipeIngredientParts] ["chicken", "turmeric powder", "thick soy sauce", "light soy sauce", "oyster sauce", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.0 [FatContent] 23.4 [SaturatedFatContent] 6.7 [CholesterolContent] 115.0 [SodiumContent] 2529.6 [CarbohydrateContent] 4.3 [FiberContent] 0.9 [SugarContent] 0.4 [ProteinContent] 30.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add the chicken with tumeric powder and salt and mix well. Add the thick soy sauce, light soy sauce,chinese oyster sauce and black pepper and mix very well. Marinate for at least 2 hours up to overnight. In a large fry pan, heat up 2 to 3 inches of vegetable oil over medium high heat. Add in the marinated chicken to the heated oil and fry. Make sure you low down the heat when frying. Turn the chicken after about 10 minutes, and continue turning and frying until done. Drain the chicken after done. Delicious (very juicy& tasty] when served with hot rice and sauteed stir-fried veggies. Try it! |
[Name] Lamb and Green Bean Ragout [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-26T08:23:00Z [Description] Did you ever have a favorite restaurant dish that made it difficult to try other menu options? This is my attempt to recreate this simple Greek dish that kept me comming back for more, and more and more! [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Vegetable", "Meat", "Greek", "European", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1/2", "6"] [RecipeIngredientParts] ["olive oil", "lamb stew meat", "onion", "fresh green beans", "Hunts tomato sauce", "allspice", "mashed potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 693.5 [FatContent] 19.2 [SaturatedFatContent] 5.4 [CholesterolContent] 128.7 [SodiumContent] 2153.1 [CarbohydrateContent] 83.0 [FiberContent] 12.3 [SugarContent] 17.0 [ProteinContent] 49.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large heavy saucepan, brown lamb over high heat. Reduce heat to medium and cook onion until just transparent. Reduce heat to low, add green beans and cook until they begin to soften. Add tomato sauce and allspice, cover and simmer. Cook 30-40 minutes, until lamb and beans are tender. Serve over mashed potatoes. |
[Name] Great Potato Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-26T08:23:00Z [Description] Make and share this Great Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "4", "2", "1/2", "1/4", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["eggs", "potatoes", "celery", "onion", "mayonnaise", "sugar", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 253.7 [FatContent] 3.9 [SaturatedFatContent] 1.2 [CholesterolContent] 139.5 [SodiumContent] 207.1 [CarbohydrateContent] 46.5 [FiberContent] 5.5 [SugarContent] 8.5 [ProteinContent] 9.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large bowl, mix First 5 ingredients. In small bowl, mix remaining ingredients. Mix the two together well. Chill before serving. |
[Name] Yummy Pasta Salad [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-26T08:23:00Z [Description] Very easy to make once ingredients are assembled. This recipe is is great for pot lucks picnics, informal dinner parties, and other get togethers. A very delicious pasta salad that has many "pastabilities". [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "7 -9", "1", "1", "1", "1", "1", "1", "1", "1", "10"] [RecipeIngredientParts] ["pasta", "mushrooms", "black olives", "green pepper", "zucchini", "feta cheese", "sun-dried tomato"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 331.7 [FatContent] 14.1 [SaturatedFatContent] 6.3 [CholesterolContent] 44.4 [SodiumContent] 693.9 [CarbohydrateContent] 37.7 [FiberContent] 3.0 [SugarContent] 3.0 [ProteinContent] 13.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to directions and drain. Mix all ingredients together. Pasta tastes better if refrigerated for a few hours to allow flavors to blend, but it is not necessary. May serve warm or chilled. |
[Name] Saladooha (russian Dried Fruit Pudding) [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2002-02-26T08:23:00Z [Description] A delicous and healthy fruit pudding that is easy to make. My grandmother passed this recipe to me over 60 years ago, however, I made some adjustments to the recipe. Grandmother made this pudding from the dried fruit that she prepared when the fruit was in season. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Russian", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "12", "1", "2", "1", "1", "1", "1", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["water", "dried cranberries", "water", "dried prunes", "pear", "dates", "granulated sugar", "all-purpose flour", "whole wheat flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 342.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.8 [CarbohydrateContent] 88.9 [FiberContent] 6.3 [SugarContent] 71.2 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium size saucepan, add 1 cup of water and cranberries and cook until tender; mash and set aside. In a large cooking pot, add 12 cups of water, apricots, prunes, raisins, apples, pears, peaches, dates; bring to boil, then reduce heat to simmer, cover and cook for 1 hour or until all fruit is soft; stirring occasionally. Add sugar and mashed cranberries and cook for 5 minutes. Remove 1 cup of liquid from cooked fruit and stir in all-purpose and whole wheat flour to form a smooth, thin paste. Add flour paste to cooking pot and stir until well blended. Reduce heat to low and continue cooking for another 10 minutes, stirring frequently so the fruit does not settle to the bottom of the pot. Remove from heat and let cool before serving. Serve fruit pudding as is. If desired, you can serve with ice-cream or whipping cream. |
[Name] Banana Cake With Cream Cheese Frosting [AuthorId] 30454 [AuthorName] KylaM [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2002-02-26T08:23:00Z [Description] Make and share this Banana Cake With Cream Cheese Frosting 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/20/74/5/picPNhTUM.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "1", "1", "1 3/4", "1 1/2", "1/2", "1", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["butter", "margarine", "sugar", "egg", "banana", "vanilla", "flour", "baking powder", "baking soda", "salt", "cream cheese", "butter", "margarine", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 682.0 [FatContent] 45.8 [SaturatedFatContent] 28.5 [CholesterolContent] 160.2 [SodiumContent] 572.1 [CarbohydrateContent] 60.9 [FiberContent] 1.6 [SugarContent] 29.4 [ProteinContent] 8.9 [RecipeServings] 6.0 [RecipeYield] 1 nine inch square cake [RecipeInstructions] Cream margarine and sugar. Add egg, bananas and vanilla. Blend well. Sift together flour, baking powder, baking soda and salt. Add 1/3 of the dry ingredients to the banana mixture alternately with 1/2 of the milk. Blend after each addition. Pour into 9 inch square pan. Bake in 350F oven for 45-50 minutes. Cream Cheese Frosting: Beat cream cheese and butter together. Add powdered sugar to taste. |
[Name] Green Kale With Raisins & Toasted Pine Nuts [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-26T08:23:00Z [Description] Nice combination of kale, raisins & pine nuts. I sometimes add a hint of cinnamon. Loaded with iron. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/74/6/yvYs0SarSPWLiWVBwp9B-DSC07016.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Vegetable", "Nuts", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Free Of...", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "3/4", "2", "2", "4", "1/3", NA] [RecipeIngredientParts] ["pine nuts", "kale", "olive oil", "water", "garlic cloves", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 319.8 [FatContent] 17.4 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 84.6 [CarbohydrateContent] 40.4 [FiberContent] 5.1 [SugarContent] 15.0 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily. Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside. Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds. The raisins should be glossy and slightly puffed. Add kale, stir, season and saute until heated through. Garnish with the pine nuts and serve. |
[Name] Tuna Fish Mold [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-26T08:23:00Z [Description] Unmold and serve on lettuce leaves and garnish with tomato slices. From The High Fibre Cookbook for diabetics, by Mabel Cavaiani, R.D. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Tuna", "Vegetable", "Canadian", "Kid Friendly", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1 3/4", "2", "1", "2"] [RecipeIngredientParts] ["tuna fish", "sugar-free lemon gelatin", "boiling water", "chives", "green onions", "pimiento", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 13.8 [SodiumContent] 194.4 [CarbohydrateContent] 7.3 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain tunafish well, break into bite sized pieces and refrigerate. Dissolve gelatin in water, refrigerate until slightly thickened, add tunafish, onion or chives,pimiento and celery and pour into 4 individual molds. Refrigerate until firm, using 1/4 of recipe per serving, about 1/2 cup. food Exchanges per serving- 2 lean meat, Low sodium diets, use as is. Low cholesterol diets, use as is. |
[Name] Pot Roasted Turkey Legs or Wings [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-02-26T08:23:00Z [Description] Local grocers often put turkey legs/wings on special, very inexpensive, I buy lots and roast and freeze. Delicious turkey pot roasted dinner!! from The High Fiber Cookbook for diabetics, by Mabel Cavaiani, R.D. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Poultry", "Vegetable", "Meat", "Canadian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Kid Friendly", "Weeknight", "Roast", "Oven", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, NA, NA, "1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["sage", "water", "potato", "onion", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 6 turkey legs or wings [RecipeInstructions] Ingredient amounts are any amount you wish to use. This is a method more than a recipe since the amounts you use will depend upon how many you are serving and whether you want to have turkey to freeze for future casseroles/salads. Generally speaking, roast 6 legs/wings at a time, usually enough for supper and lots left for freezing Ask your butcher to cut the turkey legs crosswise for you, dividing each one of them into three pieces, a bony part at the bottom which is saved for broth making and two equal portions from the fleshy part of the leg. Place the fleshy parts of the legs in an uncovered roaster, and bake at 375 degrees for 1 hour. Sprinkle the legs with sage, salt and pepper, add water to roaster, cover and bake at 325 degrees for 1 hour. Remove the roaster from the oven, add the potatoes, onions and carrots, sprinkle them with salt and pepper, cover roaster and roast for another hour or until veggies are tender. (Those troublesome tendons in the turkey legs which cause so much trouble are very easy to remove after the meat is tender.] Serve the turkey and veggies, counting exchanges for the portion used. After the unused turkey is cool enough to handle, remove the meat from the bones and freeze in portions to use for future casseroles or salads. Calculate the exchanges used according the the amount used. Low sodium diets- omit salt. low cholesterol diets, may be used as is. |
[Name] Pork Chops with Cheese and Ale [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-02-26T08:23:00Z [Description] This substantial savoury dish combines, good English home-produced ingredients. Rutland cheese is an unusual mixture made from cheddar, beer, garlic and parsley. If you can't find it, use plain cheddar and add garlic and parsley to the mixture. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Cheese", "Meat", "European", "Spicy", "Broil/Grill", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/4", "1", "3"] [RecipeIngredientParts] ["English mustard", "ale"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 605.3 [FatContent] 42.5 [SaturatedFatContent] 15.8 [CholesterolContent] 146.2 [SodiumContent] 124.4 [CarbohydrateContent] 5.0 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] 4 drunken pork choppers [RecipeInstructions] Grill the chops under a moderate grill/broiler for 7-10 minutes depending on the thickness. Turn them over and grill for a further 7-10 minutes, until cooked through. Mix together the cheese, mustard and brown ale. Spread over the chops and grill/broil until the cheese has melted. Serve immediately. |
[Name] Skinny Angel Hair Pasta with Shrimp and Veggie Sauce [AuthorId] 27395 [AuthorName] Manda [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-26T08:23:00Z [Description] You'd never believe this is low-fat!! Easy to make, very filling, and sooo full of flavor, this dish is a hit with my whole family. Simple but elegant. Prep. time includes cleaning shrimp [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/2", NA, "4", "3", "1", "2", "3", "8", NA] [RecipeIngredientParts] ["shrimp", "olive oil", "celery rib", "onion", "oregano", "rosemary", "thyme", "salt", "black pepper", "garlic", "scallions", "red bell peppers", "yellow bell pepper", "diced tomatoes", "tomato paste", "angel hair pasta", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 399.1 [FatContent] 6.0 [SaturatedFatContent] 0.9 [CholesterolContent] 142.9 [SodiumContent] 1054.1 [CarbohydrateContent] 60.5 [FiberContent] 6.5 [SugarContent] 11.3 [ProteinContent] 26.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet coated with cooking spray, cook shrimp over medium-high heat until just opaque; remove. Remove skillet from heat and recoat with cooking spray. Add oil, celery, onion, oregano, rosemary, thyme, salt, and black pepper; cook 5 min. until softened. Add garlic, scallions and bell pepper; cook 10 minutes until tender. Add tomatoes and tomato paste; bring to boil. Reduce heat to medium-low and simmer 20-25 minutes. Meanwhile, cook pasta according to package. Add shrimp to sauce and heat through. Serve sauce over hot, drained pasta. |
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