text stringlengths 165 61.8k |
|---|
[Name] Oh So Good Cabbage Rolls [AuthorId] 24323 [AuthorName] JoAnn [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-02-26T08:23:00Z [Description] I have adjusted and tweaked this recipe to make it truly my own. During the last part of cooking the sauce becomes thick and delicious. For the adventurous, add a dash of Louisiana hot sauce when serving. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/1/5ilHgNWVTtSDc337bmG0_g1500.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/1/4KCwvyAdTziRM3caAajQ_g21500.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/1/h0pb9HYoT8KSGl43Y4Zs_g11500.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/1/picF7xEaS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/1/piczanIMN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/1/pic2f51KB.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Vegetable", "Meat", "Weeknight", "Oven", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 -2", "1", "1/2", "1", "1/4", "1", "1", "1/2", "1/4", "2", "2", "1", "2", "1/2", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["cabbage", "ground beef", "ground pork", "salt", "pepper", "onion", "cabbage", "green bell pepper", "green onion", "garlic", "parsley", "eggs", "raw rice", "tomato sauce", "tomato sauce", "brown sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 112.7 [FatContent] 5.3 [SaturatedFatContent] 2.0 [CholesterolContent] 35.2 [SodiumContent] 130.7 [CarbohydrateContent] 9.7 [FiberContent] 1.4 [SugarContent] 3.9 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 24 cabbage rolls [RecipeInstructions] Blanch cabbage (s] for approximately 10 minutes. When cool enough to handle, separate into leaves. Combine meat, salt, pepper, rice, shredded cabbage, shredded potato, eggs, onions, bell pepper, garlic and parsley and small can of tomato sauce. Mix well. Place equal portions of meat mixture in center of each cabbage leaf, fold ends over, roll up and fasten with toothpicks. Add one tablespoon oil each to two large skillets and place cabbage rolls sided by side in skillets. To the two small cans of tomato sauce add the brown sugar and lemon juice and pour over cabbage rolls. Cover skillets and simmer for 30 minutes, basting occasionally. Uncover and continue cooking 30 minutes more, basting occasionally. Sauce will thicken and become a wonderful sauce that adheres to cabbage rolls. Dash of Louisiana hot sauce can be added to top of cabbage rolls for those that enjoy it. |
[Name] Roast Chicken And Veggies [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-26T08:23:00Z [Description] Make and share this Roast Chicken And Veggies recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "1", "8", "1/4", "2", "2", "1", "1/2", "3", "3 1/2"] [RecipeIngredientParts] ["bell pepper", "onion", "fresh mushrooms", "olive oil", "basil", "thyme", "salt", "black pepper", "garlic", "chicken"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 922.6 [FatContent] 50.7 [SaturatedFatContent] 12.4 [CholesterolContent] 181.1 [SodiumContent] 776.6 [CarbohydrateContent] 62.2 [FiberContent] 7.6 [SugarContent] 6.7 [ProteinContent] 54.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375*. Combine potatoes, pepper, onion and mushrooms in 9x13 pan. Mix in small bowl,next 6 ingredients. Brush 1/2 of this mixture on veggies. Place chicken on top. Brush chicken with remaining oil mixture. Bake for 45 min, basting occ. |
[Name] Mint Swirl Fudge [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-26T08:23:00Z [Description] Make and share this Mint Swirl Fudge 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/20/75/3/picN9jRbc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/3/picdCtPHe.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Christmas", "< 30 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "4", "2"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 103.8 [FatContent] 5.1 [SaturatedFatContent] 2.2 [CholesterolContent] 1.3 [SodiumContent] 31.7 [CarbohydrateContent] 14.2 [FiberContent] 0.0 [SugarContent] 13.5 [ProteinContent] 0.6 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Line 8in square pan with foil, extending over edges. Butter the foil lightly. In lg saucepan, melt chips, stirring until smooth. Remove from heat. Stir in frosting and extract. Spread in pan. Drop coloring over fudge and swirl in with knife. Sprinkle with crushed candies. Chill. |
[Name] Irish Vegetarian Colcannon [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-26T08:23:00Z [Description] There are as many variations of colcannon as there are households in Ireland, usually it has milk in it, with this vegetarian/vegan version the milk is omitted. For a variation form the colcannon into patties and fry for breakfast. If you eat eggs, crack open eggs into small pockets on top of the colcannon and bake until cooked covered. This is a very satisfying, inexpensive dish to serve [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/4/pic1aJRY9.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "European", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "St. Patrick's Day", "Oven", "Stove Top", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "4", "2 1/2", "3 -4", NA] [RecipeIngredientParts] ["yukon gold potatoes", "butter", "margarine", "butter", "margarine", "onions", "garlic", "savoy cabbage", "water", "kale"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 199.0 [FatContent] 3.0 [SaturatedFatContent] 1.7 [CholesterolContent] 6.8 [SodiumContent] 54.7 [CarbohydrateContent] 40.4 [FiberContent] 5.3 [SugarContent] 4.0 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil the potatoes until tender (20-30 minutes]. Remove potatoes from water and save 1 cup of the liquid. Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy. While the potatoes are cooking put 1 tbsp butter (marg] in a skillet and saute the onions and garlic until the onions are translucent (10 min] over medium heat. Add savoy cabbage and 1/2 cup water. Cover and cook until the cabbage is tender. Heat oven to 350F degrees. In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well. Mix everything together, Season well. Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat. |
[Name] Chicken Noodle Soup [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-26T08:23:00Z [Description] Make and share this Chicken Noodle 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/20/75/5/9FBxOfHgTtaMZ28CQSxS_chicken-noodle-soup-3802.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/KZIDXaaHSJuHLtXi6dF6_67DABECE-25B8-4E6A-9DC7-52C18C0B1BF4.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/AFeYQNF5Tx22kQI2CI9h_AD80548F-4469-40E0-A998-1ECB17957011.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/mY7dl3tS2e5QLwBMsCsT_20171223_180908.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/pic9kklb1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/BLBlBiO5RjefqbBkTQbF_chicken-noodle-soup-3803.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/lYeFHxB2Qhyzv5YDFXL6_chicken-noodle-soup-3789.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/F2RxUhhlTHS6D9MVkPFM_chicken%20noodle%20soup.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/f2rv36EjQaSWg2RLfTbx_homemade%20chicken%20noodle%20soup.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/wI2A9WXzSh295y3d8khL_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/pic8ya4rH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/2GusvSFaQiuoObbOEOlH_chicken-noodle-soup-3807.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/WwMkHSu2R4SwgGzjsZMw_s2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/GpXhO8cfTT2jxINTgcn5_s1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/gHsgkzP4S12DV0QbHumA_s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/cshYM0JLTCKtiTxx85Ek_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/mBPNtXIS6WN58ysiWLlL-Food.com-Chicken-Noodle-Soup.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/pic8kDHnF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/piclHfzvH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/picCXpyor.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/picweE5w7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/picCH2IjK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/picntEqYB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/picFZE7uX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/picVOPOEg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/pic6iBVTq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/picRtaXNx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/pic8z9aDe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/picRx6XVi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/picVpcfm5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/picJLXonf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/pic4TJZYc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/pic4LBSG9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/pic3YxEsI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/pic2SJ9og.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/5/pictmf5wY.jpg"] [RecipeCategory] Clear Soup [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "1", "2", "2", "8", "2", NA] [RecipeIngredientParts] ["butter", "celery", "carrot", "onion", "thyme", "poultry seasoning", "chicken broth", "chicken bouillon", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 456.0 [Calories] 304.8 [FatContent] 8.0 [SaturatedFatContent] 2.6 [CholesterolContent] 70.3 [SodiumContent] 1085.2 [CarbohydrateContent] 32.3 [FiberContent] 2.4 [SugarContent] 3.6 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in large pot. Sauté the celery, carrot and onion for 5 to 10 minutes. Add thyme, poultry seasoning, chicken broth and bouilion. Bring to a boil. Add noodles and chicken and cook on low for 20 minutes. Sprinkle with parsley. |
[Name] Hot Spinach and Artichoke Dip (Lower-Than-Normal-Fat) [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT3M [PrepTime] PT7M [TotalTime] PT10M [DatePublished] 2002-02-26T08:23:00Z [Description] Made with lower fat ingredients. Thicker texture (not runny). Dip freezes well. If you haven't tried this type of dip yet, you don't know what you're missing! Cook time is for microwave. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/6/picB9UKBM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/6/pickYr4Pv.jpg"] [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Microwave", "< 15 Mins", "Oven", "Beginner Cook", "Freezer", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["300", "2", "250", "1", "1/2", "398", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["frozen chopped spinach", "nonfat sour cream", "low-fat cream cheese", "lowfat mozzarella cheese", "parmesan cheese", "artichoke hearts", "lemon juice", "fresh black pepper", "garlic clove", "onion powder"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 196.7 [FatContent] 10.1 [SaturatedFatContent] 5.7 [CholesterolContent] 34.4 [SodiumContent] 294.9 [CarbohydrateContent] 17.6 [FiberContent] 4.3 [SugarContent] 6.3 [ProteinContent] 10.8 [RecipeServings] 8.0 [RecipeYield] 6 cups dip [RecipeInstructions] Drain any liquid that may be sitting on top of the sour cream. Mix everything together well. Bake it at 350 degrees, stirring once or twice, until heated through (probably 40 minutes]. If lazy, hungry, or just plain impatient, use the microwave (takes only a few minutes]. This mix freezes well. There is no need to bake before freezing. You may want to freeze this recipe in four 2-cup containers (i. e. large plastic sour cream tubs] Serve with tortilla chips or pita. |
[Name] Southwest Black Bean Salad with Smokey Salsa Vinaigrette [AuthorId] 31611 [AuthorName] Susan Dillard [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2002-02-26T08:23:00Z [Description] This recipe came from Olson's Grocery store here in the Seattle area. I get requests for this recipe every time I take it to a potluck. You can make the vinaigrette ahead of time and just throw the rest of the salad together at the last minute. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Southwestern U.S.", "Potluck", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "3/4", "1/4", "2", "1/2", "1", "1 1/2", "1 1/2", "1 1/2", "1", "1/2", "1", "3", "3", "1/2", "2"] [RecipeIngredientParts] ["frozen corn kernels", "red onion", "red bell pepper", "green bell pepper", "salsa", "fresh cilantro", "chipotle paste", "salsa", "chili powder", "ground cumin", "oregano", "dried oregano", "ground coriander", "kosher salt", "cayenne pepper", "garlic", "lemon juice", "lime juice", "red wine vinegar", "canola oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 441.8 [FatContent] 44.2 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 909.2 [CarbohydrateContent] 12.6 [FiberContent] 2.1 [SugarContent] 2.1 [ProteinContent] 2.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] To prepare the salad: Rinse the beans. Soak in lots of water to cover overnight, or cover with boiling water and let sit 1 hour. Drain. Place beans in a large saucepan, cover with cold water and bring to a boil over medium heat. Lower the heat and let simmer about 50 minutes, or until beans are tender. Add more water if necessary during the cooking time. Drain and rinse with cold water. Combine the beans, corn, onion, red and green bell peppers, 3/4 cup salsa and cilantro. To prepare the vinaigrette: In a food processor, combine the chipotle chili paste, 1/2 cup salsa, chili powder, cumin, oregano, coriander, salt, pepper, garlic, lemon and lime juice and vinegar. Slowly add the oil, processing until emulsified. (This will make about 3 cups vinaigrette; store excess in covered jar in refrigerator. This will keep almost indefinately.] Pour 1-1/2 cups dressing over the salad, stirrring well. Cover and chill 3-4 hours before serving. Note: To make the chili paste, process a 7. 5 ounce can chipotle peppers in adobo sauce in a food processor or blender. (The peppers can be found in Mexican markets or at some supermarkets]. Transfer to a jar, cover and store in refrigerator. (I just throw the chipotle chilis in the blender with the rest of the vinaigrette ingredients]. |
[Name] Date Bran Cake [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2002-02-26T08:23:00Z [Description] High fiber that tastes great!!Serve with a little icecream or Diet topping from the high Fiber Cookbook for diabetics by Mabel Cavaiani, R.D. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/8/picbcr9W4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/8/picau7LG3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/75/8/picL5SYx0.jpg"] [RecipeCategory] Breads [Keywords] ["Dessert", "Canadian", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1/3", "1", "3", "1/2", "1", "1", "1/3"] [RecipeIngredientParts] ["water", "egg", "dark molasses", "all-purpose flour", "brown sugar", "salt", "baking powder", "baking soda", "dates"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 149.4 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 13.6 [SodiumContent] 254.4 [CarbohydrateContent] 22.1 [FiberContent] 2.1 [SugarContent] 9.6 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place bran, water, egg, molasses and veggie oil in a small bowl. Mix lightly and let stand at room temperature for 30 to 45 minutes. (This timing is very important.] Place flour, brown sugar, salt, baking powder, soda and dates in a mixer bowl and mix at low speed for about 1/2 minute to blend well. Add the bran mixture and mix at medium speed to blend well. Do not overmix. Spread evenly in a well greased 8 inch square pan and bake at 375 degrees F for 20 to 25 minutes or until the cake is firm in the centre and draws away from the sides of the pan. Cool the cake to room temperature and cut 3 x 4 into 12 equal portions. Use 1 square per serving. food exchange per serving- 1 bread and 1 fat. low sodium diets- omit salt. use low sodium baking powder. low cholesterol diets- omit egg. use 1/4 cup liquid egg substitute. |
[Name] Carse of Gowrie Fruit Salad [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2002-02-26T08:23:00Z [Description] This is a very superior fruit salad from Scotland, to be made at the height of summer with all the most delicate of bush and tree fruits, together with a few old faithfuls, such as bananas. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Scottish", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Summer", "< 30 Mins", "Refrigerator", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "10", "3 1/2", "1", "1", "2", "2", "1", "2", "1/4", "1/4", "1/4", NA] [RecipeIngredientParts] ["sugar", "water", "red wine", "lemon", "sherry wine", "fresh apricots", "orange", "bananas", "raspberries", "strawberry", "cherries", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 397.1 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.5 [CarbohydrateContent] 96.2 [FiberContent] 7.3 [SugarContent] 82.3 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put the sugar, water and wine in a small saucepan, bring to the boil and boil for 5 minutes. Allow to cool, and then pour this syrup into a bowl and stir in the lemon juice and sherry. Dip the peaches and apricots very briefly in boiling water and then skin them carefully. Slice them and put them immediately into the syrup. Pare the skin and pith from the orange with a sharp knife and cut it into slices, catching the juice on a plate. Put the orange slices and juice into the salad. Slice the bananas and add them too. Lastly put in the raspberries, strawberries, and cherries, halved and stoned. Spoon some of the liquid over the fruit and chill thoroughly before serving with or without whipped cream. |
[Name] Little Sicilian Meatloaves [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-26T08:23:00Z [Description] Make and share this Little Sicilian Meatloaves 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/20/76/0/picDHQ5O5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/76/0/picprX4MY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/76/0/piclQONN6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/76/0/picEGYVGt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/76/0/picTpNf2B.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Canadian", "European", "Kid Friendly", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1/4", "12", "2", "4", "1", NA] [RecipeIngredientParts] ["egg", "salt", "pepper", "ground beef", "mozzarella cheese", "prosciutto", "ham", "fresh fettuccine", "spinach fettuccine", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 454.9 [FatContent] 18.9 [SaturatedFatContent] 7.5 [CholesterolContent] 168.0 [SodiumContent] 455.8 [CarbohydrateContent] 40.7 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Combine egg, 1/4 cup of the pasta sauce, the fine dry bread crumbs, salt and pepper in a medium mixing bowl. Add ground beef, mix well. Cut mozzarella cheese into four logs measuring approximately 2 1/4x1/4x1/2 inches. Wrap a slice of prosciutto or ham around each cheese log. Shape one fourth of the ground beef mixture around each cheese log to form a loaf. Flatten the four meat loves to 1 1/2 inches thick and place in a shallow paking pan. Bake loaves, uncovered in the preheated oven for 20 minutes or till meat is done. Meanwhile, prepare pasta according to package directions, and heat remaining pasta sauce in a small saucepan over medium heat till bubbly. Arrange meat loaves over hot cooked pasta on a serving plate. Spoon sauce over top and if desired sprinkle with cheese. |
[Name] Peppered Ulster Pork [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-26T08:23:00Z [Description] Make and share this Peppered Ulster Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Grains", "Vegetable", "Meat", "European", "Free Of...", "St. Patrick's Day", "< 30 Mins", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA, "1", "1/2", "1", "1/4", "3", "5", NA] [RecipeIngredientParts] ["black pepper", "butter", "carrot", "onion", "mushroom", "sour cream", "fresh parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 324.2 [FatContent] 16.8 [SaturatedFatContent] 8.8 [CholesterolContent] 102.4 [SodiumContent] 174.6 [CarbohydrateContent] 10.8 [FiberContent] 2.5 [SugarContent] 5.9 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan, add the pork and carrots, and stir-fry for 5 minutes. Add the onions and mushrooms and cook until soft. Stir in the whiskey and sour cream and heat through <U+0096> DO NOT boil. Serve garnished with chopped parsley. |
[Name] Pumpkin butter [AuthorId] 27395 [AuthorName] Manda [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-26T08:23:00Z [Description] Easy recipe for a healthy and tasty alternative to butter for topping breads, pancakes, muffins, whatever! I really love this spread on top of home-made french toast...mmm! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/76/2/picX0XD92.jpg" [RecipeCategory] Breakfast [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Free Of...", "< 60 Mins", "Refrigerator", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/3", "3/4", "1/4", "2"] [RecipeIngredientParts] ["pumpkin puree", "applesauce", "light brown sugar", "ground cinnamon", "ground ginger", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 297.4 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 52.6 [CarbohydrateContent] 77.1 [FiberContent] 3.1 [SugarContent] 38.5 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger. Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min. or until mixture becomes very thick. Stir in lemon juice. Let cool, then spoon into tight-sealing container and refrigerate. Will keep in the refrigerator up to 2 weeks. |
[Name] Double Chocolate Chip Cookies [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-02-26T08:23:00Z [Description] These cookies are chewy, moist, delicious and LOADED with chocolate chips! This recipe was taken from Cuisine Magazine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/76/3/picjItXTy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/76/3/pic6no0ar.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/76/3/picwYJgVB.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3 1/4", "1", "1", "1", "1", "2/3", "2/3", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "kosher salt", "sugar", "dark brown sugar", "unsalted butter", "vegetable shortening", "eggs", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 211.5 [FatContent] 11.1 [SaturatedFatContent] 5.5 [CholesterolContent] 19.9 [SodiumContent] 108.8 [CarbohydrateContent] 27.6 [FiberContent] 0.9 [SugarContent] 17.8 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 36 Cookies [RecipeInstructions] Preheat oven to 350°F degrees. Whisk dry ingredients, set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing developes the gluten, making a tough cookie]. Now, stir in the semi-sweet and milk chocolate chips. Use a cookie scoop (2 tbs per scoop] to measure and drop dough 2\" apart onto an ungreased baking sheet. Bake on center rack of oven 12-14 minutes, until lightly browned and edges are set. Remove from oven; leave cookies on baking sheet for 2 minutes to firm up. Transfer to a wire rack to cool. If you are reusing the warm baking sheet, reduce baking time slightly. |
[Name] Easy Peanut Butter Easter Eggs [AuthorId] 23866 [AuthorName] Belinda McManaway [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2002-02-26T08:23:00Z [Description] Make and share this Easy Peanut Butter Easter Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2 1/4", "2"] [RecipeIngredientParts] ["powdered sugar", "butter", "peanut butter", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 609.8 [FatContent] 39.2 [SaturatedFatContent] 18.8 [CholesterolContent] 44.4 [SodiumContent] 243.8 [CarbohydrateContent] 65.5 [FiberContent] 3.4 [SugarContent] 59.5 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 22 palm size eggs [RecipeInstructions] In large bowl mix all ingredients except chocolate together. Mix with hands until very creamy. Form mixture into egg shapes (Can make as big or small as desired]. Place eggs on waxed paper on cookie sheets. Chill eggs in frig for a couple hours or freezer for about 45 minutes until eggs are firm and chilled. Melt Chocolate in double boiler, Spread chocolate over bottom of egg with knife then place it back on wax paper then cover the top. Place back in frig to set chocolate. |
[Name] Crab and Corn Bisque [AuthorId] 20084 [AuthorName] Mary Anne [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-26T08:23:00Z [Description] Make and share this Crab and Corn Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Corn", "Vegetable", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/8", "1", "1/4", "2", "2", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["onion", "butter", "flour", "curry powder", "frozen corn", "milk", "heavy whipping cream", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 346.6 [FatContent] 22.1 [SaturatedFatContent] 13.4 [CholesterolContent] 90.9 [SodiumContent] 480.0 [CarbohydrateContent] 25.2 [FiberContent] 2.2 [SugarContent] 0.5 [ProteinContent] 15.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add onion and butter to soup pot and saute. Add flour and curry powder. Cook for 2 minutes. While this is cooking, chop corn in food processor or blender. Add corn to onion mixture and cook for 5 minutes. Add milk, cream, and salt& pepper (to taste]. Bring to boil. Stir in crab meat. Serve hot. |
[Name] Chicken Cakes [AuthorId] 20895 [AuthorName] Rhonda O [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-26T08:33:00Z [Description] Make and share this Chicken Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Spring", "Summer", "Winter", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "4", "1", "3", "1", "1", "2", "1", "2", "1/4", "1", "3", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "red bell pepper", "green onions", "garlic clove", "egg", "mayonnaise", "creole mustard", "mayonnaise", "green onions", "creole mustard", "garlic cloves", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 450.6 [FatContent] 29.7 [SaturatedFatContent] 8.2 [CholesterolContent] 150.0 [SodiumContent] 333.9 [CarbohydrateContent] 10.1 [FiberContent] 1.8 [SugarContent] 1.9 [ProteinContent] 35.1 [RecipeServings] 4.0 [RecipeYield] 4 Cakes [RecipeInstructions] Whisk all ingredients together until sauce is well blended. Melt better in a large skillet over medium heat. Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender. Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch] patties. Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat procedure with remaining oil and patties. Serve immediately withRemoulade Sauce (recipe follows]. REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended. |
[Name] Bubble Gum [AuthorId] 22973 [AuthorName] Darlene Summers [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-26T08:36:00Z [Description] This is one recipe I have not tried yet,I have future plans to make this with my Grandkids, but just have not had the opportunity yet. It came from a church youth group cookbook. I will only be guesstimating on the time and the amounts. UPDATE: I had a comment from a reader of this recipe,she wanted to know where she could buy "CHICKLE" |
[Name] Paella for Those Who Don't Like Seafood [AuthorId] 31582 [AuthorName] Andrew Sudron [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2002-02-26T08:40:00Z [Description] During my time working in Spain I have sampled quite a few paellas. I have heard that originally paella was a meal made up of leftovers. Basically you would add rice, herbs and whatever vegetables you had left from yesterday. So use this principle – choose a favourite vegetable, providing it fits in. be versatile. I've also heard, that the paellas that came from Valencia in Spain were the original ones (I guess this is subjective) and that they contained meat as opposed to seafood/shellfish which has become the norm today. Anyway, many of my friends have nearly turned down my invitation to eat paella, believing that it contained seafood. When they learn there is an alternative, they are very happily surprised and I don't know anyone who hasn't enjoyed it. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Spanish", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -8", "2", "1 -3", "1", "115 -250", "250", "1", "4", "1", "1", NA] [RecipeIngredientParts] ["chicken", "onions", "garlic clove", "turmeric", "chorizo sausage", "rice", "tomatoes", "peas", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 1504.0 [FatContent] 69.5 [SaturatedFatContent] 19.8 [CholesterolContent] 340.2 [SodiumContent] 329.8 [CarbohydrateContent] 115.3 [FiberContent] 7.1 [SugarContent] 9.2 [ProteinContent] 96.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season the chicken with paprika (optional]. Brown the chicken in a pan. Move to one side. Fry the onions until cooked (You can cook the chorizo at this point if you wish]. Add the turmeric and garlic, cooking for a couple of minutes more. Add the chorizo/sausage and fry a little (Never boil the chorizo]. Add rice and about half of the stock. If you like a bit more spice or flavour, at this point you can add a bit of balsamic/lee and perrins, red wine/sherry etc. Add the tomato, peppers and vegetables (save some of the peppers to garnish] Cook on the hob or in the oven until rice is about ready, adding stock as necessary. The Spanish would never stir it again once the last ingredient has been added though. You can put in the oven and leave. Either way, you can't rush a good paella. Don't worry if the 'bottom' burns - they say it is a good sign. Personally, I don't aim to burn but don't worry if it does. Garnish with peppers, bacon and parsley (optional]. Serve with Spanish or French bread and white wine. |
[Name] Sweet and Salty Melon Salad with Lemongrass Vinaigrette [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2002-02-26T08:41:00Z [Description] Make and share this Sweet and Salty Melon Salad with Lemongrass Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3/4", "1/4", "1 1/2", "1", "2", "1/2", "1/2", "1/2", "1", "1 1/2", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "water", "lemongrass", "kaffir lime leaves", "fresh lemon juice", "fresh lime juice", "Thai fish sauce", "watermelon", "cantaloupe", "honeydew melon", "lemon, zest of", "basil leaves", "peanuts"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 527.2 [FatContent] 10.2 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 2930.5 [CarbohydrateContent] 109.1 [FiberContent] 7.2 [SugarContent] 96.0 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make a dressing, combine sugar, water, ginger, lemongrass, and lime leaves in a medium saucepan. Bring to a simmer, stirring to dissolve the sugar. Immediately remove from heat and let stand for 10 minutes. Strain through a fine sieve into a bowl. Add the lemon juice, lime juice, fish sauce, and chile, and mix well. Let cool to room temperature. Using a potato peeler or sharp knife, remove the green rind from the watermelon. Cut away the white flesh and thinly slice it. Cut the red flesh into large dice (discard seeds, if desired] and place in a large bowl, along with the slices of white. Cut the cantaloupe and honeydew into large dice and add to the watermelon. Add the lemon zest and basil leaves. Drizzle the dressing over the fruit and let stand for at least 10 minutes, but no longer than 2 hours. Garnish with the peanuts just before serving. |
[Name] sloppy joe meatloaf [AuthorId] 27385 [AuthorName] polly salama [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2002-02-26T18:35:00Z [Description] i made this up when i wanted something that kids would like as well as adults. you can also add shredded cheese(over the top) at the last few minutes of baking. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/77/0/picrReuBk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/77/0/pictqtuyw.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/4", "2", "1", "1"] [RecipeIngredientParts] ["ground beef", "eggs", "yellow onion"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 449.0 [FatContent] 25.6 [SaturatedFatContent] 9.7 [CholesterolContent] 173.3 [SodiumContent] 288.6 [CarbohydrateContent] 18.9 [FiberContent] 1.4 [SugarContent] 2.6 [ProteinContent] 33.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] in a large bowl combine all ingredients-do not over work the mixture as you will have a tough meatloaf. shape into a loaf and put in a deep baking dish. put in a preheated 350 degree oven on middle rack for 60-90 minutes. the center of the meat should reach 160 degrees on a meat thermometer. |
[Name] Cheesecake Topped With Fresh Fruit [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-26T18:35:00Z [Description] This is a simple yet elegant no bake cheesecake recipe, that is very appealing to the eye and delicious to the taste buds. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "Kid Friendly", "Potluck", "Spring", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "8", "16", "1/4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "cream cheese", "Cool Whip", "sugar", "vanilla extract", "kiwi", "star fruit", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 837.8 [FatContent] 71.7 [SaturatedFatContent] 51.8 [CholesterolContent] 123.4 [SodiumContent] 360.9 [CarbohydrateContent] 46.0 [FiberContent] 1.6 [SugarContent] 42.3 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare the crust. Pour muffin mix into a bowl, cut in the butter. Sprinkle into a cake pan or cookie sheet. Bake in a 400 degree preheated oven for 10- 12 minutes. Stir mixture, and then press into a pie pan sprayed with non-stick spray. Let cool. Blend the cream cheese, Cool Whip, sugar and Vanilla extract. Drop by spoonful into crust. Garnish with the fresh fruit and reserved blueberries arranged on top. Chill for at least 2 hours. |
[Name] Spiced Meatballs [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-26T18:35:00Z [Description] These are sooo good, you won't miss the salt at all!! Good buffet or appitizer dish. from The lighthearted cookbook by Anne Lindsay [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Meat", "Canadian", "Kid Friendly", "Potluck", "< 60 Mins", "For Large Groups", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/3", "2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["raisins", "lean ground lamb", "beef", "water chestnut", "green onions", "garlic", "ground allspice", "cinnamon", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.2 [FatContent] 2.1 [SaturatedFatContent] 0.9 [CholesterolContent] 6.7 [SodiumContent] 5.9 [CarbohydrateContent] 1.7 [FiberContent] 0.1 [SugarContent] 0.9 [ProteinContent] 1.6 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Soak raisins in hot water for 15 minutes,drain and chop. In bowl, combine raisins, lamb, water chestnuts, onions, garlic, allspice, cinnamon and pepper to taste, mix well. Shape into 25 bite size balls. Arrange in a single layer in ungreased baking dish. Bake, uncovered in 400 degree oven for 20 minutes. Serve with Coriander dippin sauce, (recipe in'zaar] on toothpicks. |
[Name] Irish Boiled Eggs & Dippies for One [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2002-02-26T18:35:00Z [Description] Make and share this Irish Boiled Eggs & Dippies for One 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/20/77/3/picDdkwFs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/77/3/picF0rts3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/77/3/picPfpOl4.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "European", "Kid Friendly", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", NA, "2", "1"] [RecipeIngredientParts] ["eggs", "butter"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 280.7 [FatContent] 18.4 [SaturatedFatContent] 8.1 [CholesterolContent] 443.1 [SodiumContent] 364.2 [CarbohydrateContent] 13.4 [FiberContent] 0.6 [SugarContent] 1.9 [ProteinContent] 14.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring a saucepan of water to a boil and slip in the 2 eggs (pre prick them if you have an egg pricker], simmer 4-5 minutes (4 minutes produces a runny egg, 5 minutes firm white runny yolk, 6 minutes or over firm white and firm yolk] This of course will vary according to your altitude (The higher you are, the longer eggs will take to cook] Meanwhile, toast the bread, cut off the crusts and butter the toast cut the bread into 4 fingers. When the eggs are done, slip into an egg cup and slice off the top. Serve with the Dippies (the toasted bread fingers] on the side with Salt, pepper and pats of butter put butter in with the egg and dip your toasts. |
[Name] Tuscan Style Capellini With Clams and Garlic [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-26T18:35:00Z [Description] Make and share this Tuscan Style Capellini With Clams and Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "European", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "3", "2", "1/4", "1/2", "1", NA, NA] [RecipeIngredientParts] ["clams", "garlic cloves", "olive oil", "white wine", "spaghetti noodles", "fresh parsley", "salt", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 460.1 [FatContent] 9.9 [SaturatedFatContent] 1.3 [CholesterolContent] 77.2 [SodiumContent] 139.6 [CarbohydrateContent] 50.5 [FiberContent] 2.4 [SugarContent] 1.3 [ProteinContent] 37.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Scrub clams under cold running water, discard any that do not close when tapped.", "In large heavy saucepan, cook garlic and oil over medium high heat for 1 minute, add wine and clams.", "Cover and cook until clams open (time will vary from 2 to 10 minutes depending on size of clams, discard any that do not open].", "Meanwhile, in large pot of boiling water, cook capellini until al dente, tender but firm; drain.", "Pour clam mixture over hot pasta and toss with parsley.", "Season with salt and pepper to taste." ] |
[Name] Broccoli Rice Casserole [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-26T18:35:00Z [Description] Make and share this Broccoli Rice Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "10 3/4", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "butter", "margarine", "white rice", "frozen broccoli"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 678.6 [FatContent] 25.0 [SaturatedFatContent] 13.5 [CholesterolContent] 64.8 [SodiumContent] 1667.7 [CarbohydrateContent] 94.4 [FiberContent] 5.3 [SugarContent] 7.5 [ProteinContent] 18.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook and stir onion in 1 tablespoon of the butter in large skillet on medium heat until tender. Add rice, soup, broccoli and cheez whiz; mix lightly. Spoon into 1 1/2 quart casserole. Toss together remaining 1 tablespoon butter, melted and bread cubes; sprinkle over casserole. Bake at 350° for 30 to 35 minutes or until thoroughly heated. |
[Name] Chicken Broccoli Skillet Dinner [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-02-26T18:35:00Z [Description] Make and share this Chicken Broccoli Skillet Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Kid Friendly", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["chicken breast", "processed cheese", "frozen broccoli"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 450.6 [FatContent] 27.8 [SaturatedFatContent] 12.8 [CholesterolContent] 127.3 [SodiumContent] 1231.9 [CarbohydrateContent] 12.3 [FiberContent] 2.1 [SugarContent] 8.1 [ProteinContent] 38.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, cook Chicken breast with Salad Dressing on medium heat for 6- 8 minutes or until cooked through. Stir in broccoli and Velveeta. Cook for 2 minutes or until heated thoroughly. Serve over rice. |
[Name] Stuffed Bacon Rolls [AuthorId] 32223 [AuthorName] gina cuprak [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-26T18:35:00Z [Description] Make and share this Stuffed Bacon Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["12", "1", "2", "1", "1/2", "3/4", "1", "2", "1"] [RecipeIngredientParts] ["bacon", "onion", "garlic cloves", "egg", "tomato sauce", "parsley", "ground beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 626.6 [FatContent] 49.4 [SaturatedFatContent] 17.3 [CholesterolContent] 176.2 [SodiumContent] 880.3 [CarbohydrateContent] 11.4 [FiberContent] 1.4 [SugarContent] 3.4 [ProteinContent] 32.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Partially cook bacon. Drain; reserve 2 tablespoons drippings. Set bacon aside. Cook onion and garlic in reserve drippings till tender but not brown. In bowl combine egg and tomato sauce; stir in bread crumbs, mushrooms, onion mixture, parsley, 1/4 teaspoon of salt, 1/8 teaspoon of pepper. Add meat; mix well. Divide into 4 parts. Place 2 slices of bacon side by side on waxed paper. Cut another slice in half crosswise. Place the 2 half slices at on end of bacon slices, overlapping slightly. Pat 14 of meat mixture evenly over bacon. Roll up jelly-roll style, starting from narrow end. Place rolls seam side down on rack in 12-7 1/2x2-inch backing dish. Repeat with remaining bacon and meat. Bake at 350°F for 40 minutes. |
[Name] Stuffed Manicotti [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Stuffed Manicotti 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/20/77/8/picEOASIX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/77/8/picebAM7w.jpg"] [RecipeCategory] Manicotti [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "1", "1", "1", "2", "1/4", "2", "1/2", "1/4", "1/8", "1/8", "3"] [RecipeIngredientParts] ["ricotta cheese", "mozzarella cheese", "cheddar cheese", "eggs", "parmesan cheese", "parmesan cheese", "garlic powder", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 402.9 [FatContent] 26.3 [SaturatedFatContent] 14.5 [CholesterolContent] 147.8 [SodiumContent] 1058.3 [CarbohydrateContent] 17.5 [FiberContent] 0.5 [SugarContent] 11.8 [ProteinContent] 23.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Par-boil manicotti noodles, drain. Place in a bowl of cold water to prevent sticking. Preheat oven to 350°F. Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings. Drain shells, pat dry with paper towels. Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish. Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell. Sprinkle with remaining mozzarella, cheddar and parmesan cheeses. Bake covered loosely with foil for 40 minutes. |
[Name] Rotel Spanish Rice [AuthorId] 26512 [AuthorName] Denise [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-26T18:36:00Z [Description] Family Spanish rice recipe with Rotel and bacon. Don't leave out the bacon fat and butter, it adds a lot of the flavor to the dish. Use Hot Rotel if you like it really spicy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/0/01489878790.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/0/piczprXIu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/0/picxMFx58.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/0/pic46GUK7.jpg"] [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Tex Mex", "Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["bacon", "long grain white rice", "Rotel Tomatoes", "onion", "green pepper", "garlic", "chicken broth", "green chilies", "butter"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 355.3 [FatContent] 7.7 [SaturatedFatContent] 3.3 [CholesterolContent] 13.1 [SodiumContent] 582.3 [CarbohydrateContent] 64.3 [FiberContent] 4.7 [SugarContent] 13.0 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry bacon in skillet until browned. Remove from skillet, crumble, and set aside. Do not remove bacon grease from skillet! Melt butter in skillet and add onion, pepper and garlic. Saute until onions are translucent. Add the Rotel, green chiles and chicken broth and simmer approximately 5-10 minutes. Add the rice, cover and simmer approximately 20 minutes. Crumble bacon on top and serve. |
[Name] Asparagus with Red Pepper Puree [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT46M [PrepTime] PT5M [TotalTime] PT51M [DatePublished] 2002-02-26T18:36:00Z [Description] Can be served as a colourful first course,or as a side dish, Beautiful presentation! Evolved to our taste from Smart cooking by Anne Lindsay [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Steam", "Stove Top", "Stir Fry", "Small Appliance"] [RecipeIngredientQuantities] ["2", "2", "1/4", NA, "2", NA] [RecipeIngredientParts] ["olive oil", "dried thyme", "fresh ground pepper", "asparagus"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.9 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 22.3 [CarbohydrateContent] 9.6 [FiberContent] 4.1 [SugarContent] 4.3 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Roast peppers on a baking sheet in 375 degree oven for 18 minutes. Turn and roast on other side for 18 minutes longer or until peppers are blistered and soft, not charred. Remove from oven and place hot peppers in a heavy paper or plastic bag. Cover bag and let peppers steam for 10 to 15 minutes. Using fingers and a small knife, peel skin from peppers, it should come off easily, seed peppers and cut into strips. In frypan, heat oil over medium heat, when hot, add roasted peppers and thyme. Saute for 2 minutes, season with pepper to taste. Puree in food processor or blender. ,Can be prepared in advance, covered and refrigerated for up to 1 week, reheat gently over low heat before continuing with recipe. Wash and break tough ends off asparagus, tie in bundles of 3 or 4 with strands of spaghettini. Carefully place in steamer or large pot of boiling water for 5 to 8 minutes until tender. drain carefully and thoroughly. Spoon heated pepper puree over individual plates. Arrange hot asparagus bundles on top and drizzle a little more puree over. |
[Name] Brown Sugar Sweet Biscuits [AuthorId] 29813 [AuthorName] Lisa in Oregon [CookTime] PT8M [PrepTime] PT6M [TotalTime] PT14M [DatePublished] 2002-02-26T18:36:00Z [Description] These are soooo easy to make and they are sooo good! would make a good afternoon snack for the kids. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Kid Friendly", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["brown sugar", "ground cinnamon", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 178.2 [FatContent] 8.7 [SaturatedFatContent] 3.9 [CholesterolContent] 12.2 [SodiumContent] 368.8 [CarbohydrateContent] 24.0 [FiberContent] 0.6 [SugarContent] 13.0 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 10 biscuits [RecipeInstructions] In a small bowl mix brown sugar an cinnamon. Separate biscuits and dip the top in the melted butter and then in the cinnamon mix. Place sugar side up on a ungreased baking sheet. Bake at 400 for about 8 minutes. |
[Name] Cream Cheese Swirled Brownies [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Cream Cheese Swirled Brownies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/3/qoY3rzjXQJGkoHIjvczv_photo-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/3/EnZNl2sT1aIp0QgjsR8g_photo-4.JPG"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Potluck", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4 - 1/2", "3", "1 1/4", "1 1/2", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["chocolate chips", "butter", "margarine", "eggs", "flour", "sugar", "baking soda", "vanilla extract", "walnuts", "cream cheese", "egg"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 2804.4 [FatContent] 161.8 [SaturatedFatContent] 76.1 [CholesterolContent] 608.8 [SodiumContent] 817.8 [CarbohydrateContent] 327.7 [FiberContent] 15.9 [SugarContent] 244.4 [ProteinContent] 45.4 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Melt 1 cup chocolate chips and butter in a large heavy saucepan over low heat, stirring constantly until smooth. Remove from heat; stir in 3 eggs. Add flour, 1 cup sugar, baking soda and vanilla. Stir well. Stir in walnuts and remaining chocolate chips. Spread into a greased 13 x 9\" pan. Beat cream cheese and remaining sugar in small mixing bowl until smooth. Beat in 1 egg. Drop by spoonfulls over chocolate batter; swirl two mixtures with back of spoon. Bake in a 350° preheated oven for 25 to 30 minutes or just until set. Cool to room temperature in pan. Chill. Cut into 1 inch squares. |
[Name] Black Bean Dip [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Black Bean Dip 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/20/78/4/picrdyhFe.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Black Beans", "Beans", "Vegetable", "Meat", "Canadian", "Kid Friendly", "Potluck", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/4", "4", "1", "1", "1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["black beans", "bacon", "Tabasco sauce", "Worcestershire sauce", "onion", "garlic", "sour cream", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 144.9 [FatContent] 2.3 [SaturatedFatContent] 0.7 [CholesterolContent] 2.7 [SodiumContent] 59.5 [CarbohydrateContent] 23.6 [FiberContent] 7.7 [SugarContent] 2.2 [ProteinContent] 8.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Blend beans in a blender until creamy. Saute onion and garlic in bacon fat until brown. Add all ingredients except bacon and sour cream. Cook over medium heat until boiling, stir occasionally to avoid sticking. Remove from heat at least 10 minutes before serving to allow thickening. Top with sour cream and bacon. Serve with hot tortilla's or corn chips. |
[Name] Beer Batter Onion Rings [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT4M [PrepTime] PT1H [TotalTime] PT1H4M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Beer Batter Onion Rings 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/20/78/5/b52uTnI9TfW6T4TsoibI_Beer%20Batter%20Onion%20Rings.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/5/pic6a8zDe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/5/picyYpHJW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/5/picE4uLKb.jpg" ] [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Deep Fried", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", NA] [RecipeIngredientParts] ["flour", "beer", "onions"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 112.9 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 22.0 [FiberContent] 1.4 [SugarContent] 2.2 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Put the flour into a bowl and make a well in the center.", "Pour the beer into the well and whisk until combined.", "Let rest, covered for 1 hour.", "Peel onions and cut crosswise 1/3 inch thick and separate into rings.", "Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter.", "Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden.", "Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste." ] |
[Name] Fajita Style One-Dish Chicken Dinner [AuthorId] 30080 [AuthorName] Kirstin in the Couv [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-26T18:36:00Z [Description] I made this one up one night while digging through the refrigerator for dinner. Everyone I've ever made it for just raves about it! One of my all time favorite dishes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/6/Bx02Cz5LTFCImQDm5r8K_easy-chicken-fajita-bowls-5307.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/6/uXIZHeJGSIe7v0KmnlIE_easy-chicken-fajita-bowls-5301.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/6/RH7drxlZRO7pTHuDpe3Y_easy-chicken-fajita-bowls-5300.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/6/pictMAftM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/6/picdRgMDs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/6/picUkdoNj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/6/picOVlnXk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/6/pic24c4JS.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Oven", "Stir Fry", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1", NA, "2", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "cheddar cheese", "cooked rice"] [AggregatedRating] 5.0 [ReviewCount] 49.0 [Calories] 419.9 [FatContent] 3.8 [SaturatedFatContent] 0.8 [CholesterolContent] 75.5 [SodiumContent] 141.1 [CarbohydrateContent] 62.6 [FiberContent] 2.6 [SugarContent] 2.5 [ProteinContent] 31.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop chicken breast into chunks. Fry chicken quickly until almost cooked through. Remove chicken from pan. Cook peppers for 2-3 minutes. Put chicken back in pan with peppers. Add fajita seasoning and 1/4 cup water. Cook until chicken is done. Put mixture over rice and top with grated cheese. |
[Name] Beef Barley Mushroom Soup [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Beef Barley Mushroom 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/20/78/7/pic6iVsW7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/7/picws8Dvp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/7/picargu3G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/78/7/picFt3CsK.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Winter", "Weeknight", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2 - 1", NA, NA, NA, "1/8", "1/2 - 3/4", "1 -2", NA] [RecipeIngredientParts] ["beef", "fresh mushrooms", "onion", "garlic", "quick-cooking barley", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 464.6 [FatContent] 40.8 [SaturatedFatContent] 16.8 [CholesterolContent] 56.2 [SodiumContent] 42.8 [CarbohydrateContent] 17.0 [FiberContent] 4.0 [SugarContent] 0.2 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place beef in a stock pan. Pour enough water in to cover beef. Simmer on low heat for about 1 hour. Add all ingredients except barley. Cover and simmer for about 1/2 hour. Add barley and simmer for about 1/2 hour more. Serve. |
[Name] Easy Parmesan Chicken [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-26T18:36:00Z [Description] This is an excellent recipe for chicken, it's quick and the chicken is moist. I serve this with mashed potatoes and broccoli. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "Kid Friendly", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "4"] [RecipeIngredientParts] ["parmesan cheese", "oregano", "chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 403.9 [FatContent] 23.1 [SaturatedFatContent] 7.9 [CholesterolContent] 140.1 [SodiumContent] 750.4 [CarbohydrateContent] 10.1 [FiberContent] 0.1 [SugarContent] 5.9 [ProteinContent] 37.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix salad dressing, parmesan cheese and oregan together. preheat oven to 375°. Spread salad dressing mixture on chicken in a 13 x 9\" baking pan. Bake at 375° for 30 to 35 minutes or until cooked through. |
[Name] Red Bean Soup with Guacamole Salsa [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Red Bean Soup with Guacamole Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegan", "Free Of...", "< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/4", "1", "1", "1/2", "1", "2", "3 3/4", NA, NA, NA, "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "onions", "garlic", "ground cumin", "cayenne pepper", "paprika", "tomato puree", "dried oregano", "chopped tomato", "red kidney beans", "water", "salt", "black pepper", "Tabasco sauce", "avocados", "red onion", "green chili", "fresh coriander", "lime, juice of"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 363.5 [FatContent] 15.4 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 17.7 [CarbohydrateContent] 46.1 [FiberContent] 16.8 [SugarContent] 3.7 [ProteinContent] 15.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large, heavy based saucepan. Add the onions and garlic. Cook for about 4-5 minutes until softened but not coloured. Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously. Stir in the tomato puree and cook for a few seconds, then add the oregano. Add the tomatoes, kidney beans and the water. Bring mixture to the boil and simmer for 15-20 minutes. Cool the soup slightly, then puree it in a food processor or blender until smooth. Return to the saucepan and add seasoning to taste. Salsa------------. Halve, stone and peel the avocados, and dice finely. Place in a small bowl and gently, but thoroughly, mix with the red onion and the chillis, and the coriander and lime juice. Reheat soup and ladle into bowls. Spoon a little of the salsa into the middle of each bowl of soup. If you want to spice it up further offer the Tabasco to your guests. |
[Name] Carrot Cake With Cream Cheese Frosting [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2002-02-26T18:36:00Z [Description] This is a wonderful carrot cake, very moist and delicious, the cream cheese frosting makes it divine. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/79/0/picLYKMNS.jpg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "1", "2", "2", "1", "1", "1/2", "8", "2", "1/4 - 1/2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "salt", "baking soda", "cinnamon", "all-purpose flour", "carrots", "walnuts", "pineapple", "raisins", "cream cheese", "vanilla extract", "butter", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1458.0 [FatContent] 72.7 [SaturatedFatContent] 18.9 [CholesterolContent] 155.0 [SodiumContent] 856.5 [CarbohydrateContent] 196.1 [FiberContent] 4.7 [SugarContent] 154.5 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, mix eggs, sugar and oil until smooth. Add salt, soda, cinnamon, and Flour until combined. Then add remaining ingredients, one at a time. Mix well. Pour into a greased and floured 9 x 13\" pan. Place in a 350 degree preheated oven and bake for 45 to 60 minutes, or until cake tester or toothpick comes out clean. Frosting: Beat all ingredients until smooth and creamy with an electric mixer. Keep in refrigerator until ready to frost cake. |
[Name] Coriander Dippin Sauce [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-26T18:36:00Z [Description] Good for dippin anything but best with Recipe #20817. From The Lighthearted Cookbook by Anne Lindsay [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Canadian", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1/4", NA] [RecipeIngredientParts] ["low-fat plain yogurt", "fresh coriander leaves", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 188.3 [FatContent] 2.0 [SaturatedFatContent] 1.3 [CholesterolContent] 7.3 [SodiumContent] 108.4 [CarbohydrateContent] 35.1 [FiberContent] 0.1 [SugarContent] 35.0 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] "In a small bowl combine yogurt, coriander and pepper to taste, cover and refrigerate at least 30 minutes for flavours to develop." |
[Name] Portabellas in Vegetable Sauce [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Portabellas in Vegetable Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Lunch/Snacks", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Broil/Grill", "< 30 Mins", "Oven", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", NA, "2", "2", "4", "1/2", "1", "1", NA] [RecipeIngredientParts] ["Hungarian paprika", "sea salt", "portabella mushrooms", "cherry tomatoes", "red onion", "olive oil", "fresh ground black pepper", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.8 [FatContent] 3.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 19.7 [CarbohydrateContent] 20.8 [FiberContent] 6.4 [SugarContent] 12.3 [ProteinContent] 4.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Whisk the balsamic vinegar, paprika, and salt together; set aside. Slice mushrooms into long, thin strips. Place whole peppers and tomatoes on a piece of foil in a preheated oven at BROIL. Keep turning them until the peppers are charred. The tomatoes will bleed into the foil, don't throw away the liquid. Remove the core and seeds of the pepper and slice thinly. Mix the cherry tomatoes and their fluid into the balsamic vinegar mixture. Mix well until the tomatoes are crushed into a sauce. Pour the oil in a heated skillet. Saute onions and mushrooms. Sprinkle with black pepper. Add half the sauce and saute for a few minutes. Arrange the mushrooms on a plate. Place the red peppers around it. Pour the extra sauce around it. Sprinkle sesame seeds. |
[Name] Orange-Coconut Triangles [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-26T18:36:00Z [Description] The sweetness of coconut with the zip of orange. A beautiful and tasty two-layer bar. From Better Homes & Gardens cookbook. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Oranges", "Citrus", "Coconut", "Fruit", "Nuts", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/2", "2", "3/4", "2", "1 1/2", "3", "1/4", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "butter", "pecans", "eggs", "granulated sugar", "all-purpose flour", "baking powder", "coconut", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.7 [FatContent] 9.4 [SaturatedFatContent] 5.3 [CholesterolContent] 34.1 [SodiumContent] 37.0 [CarbohydrateContent] 18.3 [FiberContent] 1.4 [SugarContent] 13.3 [ProteinContent] 2.0 [RecipeServings] 16.0 [RecipeYield] 32 triangles [RecipeInstructions] For crust: Combine 1/2 cup flour and 1/4 cup sugar in a medium size mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in pecans. Press mixture into an ungreased 8x8x2-inch baking pan. Bake in 350 degree oven for 18 to 20 minutes or until just golden. For filling: Combine eggs, the 3/4 cup sugar, the 2 tablespoons flour, orange peel, orange juice, and baking powder in another bowl. Beat for 2 minutes with electric mixer until combined. Stir in coconut. Pour coconut mixture over baked crust. Bake 20 minutes more or until edges are lightly browned and center is set. Cool in pan on a wire rack. When completely cook, cut into 2-inch squares, then cut each square in half to make a triangle. Sprinkle with powdered sugar, if desired. |
[Name] Mushroom Pate In Phyllo Pastry Baskets [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Mushroom Pate In Phyllo Pastry Baskets 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/20/79/6/picRRfnGc.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "1/4", "1/4", "1", "1", "2", NA, "5", "1/4 - 1/2"] [RecipeIngredientParts] ["white mushrooms", "butter", "green onions", "madeira wine", "cream cheese", "tarragon", "fresh parsley", "phyllo dough", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 391.3 [FatContent] 30.2 [SaturatedFatContent] 16.5 [CholesterolContent] 69.2 [SodiumContent] 357.8 [CarbohydrateContent] 22.3 [FiberContent] 2.0 [SugarContent] 2.3 [ProteinContent] 7.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375°F. Clean the mushrooms, put into a food processor and process until ground. Remove the mushrooms from the processor, put them into a clean towel, and squeeze out the moisture. Melt 1 tablespoon of the butter and the oil in a skillet, add the mushrooms and green onions and fry until the mushrooms appear dry. Transfer the mixture to a bowl. In the same skillet, heat the wine to a boil and cook until reduced to 1 tablespoon. Transfer to a medium bowl and stir in the breadcrumbs, cream cheese, the remaining 1 tablespoon butter, the tarragon and parsley. Taste and season with the salt and pepper. Set aside. Unroll the phyllo dough, remove 1 sheet at a time, and baste with the melted butter, until 5 sheets have been basted. Cut into approximately 3-inch squares. Push into a mini-cupcake pan. Put approximately 1 tablespoon of the mushroom mixture into each phyllo pastry basket. Bake for 30 minutes or until the phyllo starts to brown. To serve, remove from the pans, while still warm and serve. |
[Name] Swiss Steak [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Swiss Steak recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/79/7/picWhxkTX.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 -2", "1/2", "6", "1/8", "1/8", "1/2", "2", "1"] [RecipeIngredientParts] ["flour", "salt", "pepper", "garlic powder", "stewed tomatoes", "onion"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 248.3 [FatContent] 6.4 [SaturatedFatContent] 2.1 [CholesterolContent] 64.6 [SodiumContent] 414.3 [CarbohydrateContent] 18.9 [FiberContent] 1.9 [SugarContent] 6.5 [ProteinContent] 28.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Mix flour with seasonings.", "Cut steak into serving size pieces, put steak into a gallon size ziploc bag.", "Pour flour into ziploc bag, pound steak with a tenderizer mallet until flat and most of the flour is pounded into the steak.", "In a skillet, heat Crisco until melted.", "Place steak into skillet and brown on both sides.", "Add 2 cups of stewed tomatoes and 1 small onion sliced.", "Cover.", "Cook over low heat or place in a 300°F oven for 2 to 2 1/2 hours, uncovering the last 1/2 hour to down the sauce to a rich thickness." ] |
[Name] Tea Room Tuna Salad [AuthorId] 26512 [AuthorName] Denise [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-26T18:36:00Z [Description] Tuna salad recipe from a tea room in Missouri. Not your average tuna salad--it's delicious used on tuna melts. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/79/8/picWnmXhk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/79/8/picPNwyA5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/79/8/picUibwrO.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Kid Friendly", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["tuna in water", "mayonnaise", "green onion", "pecans", "celery"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 417.8 [FatContent] 33.1 [SaturatedFatContent] 3.8 [CholesterolContent] 37.5 [SodiumContent] 554.3 [CarbohydrateContent] 8.7 [FiberContent] 3.1 [SugarContent] 5.5 [ProteinContent] 24.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a bowl and chill for at least 30 minutes. For Tuna Melt: Grill tuna salad on rye bread with a slice of Swiss cheese. |
[Name] Tuna Provencale [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Tuna Provencale recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", NA, "1", "1", "1", "2", "2", "1", "4", "2", "2", "1", "1", "4"] [RecipeIngredientParts] ["tuna steaks", "flour", "butter", "green bell pepper", "shallots", "garlic", "diced tomatoes", "mushrooms", "red wine", "fresh parsley leaves", "dried oregano", "white rice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1186.7 [FatContent] 16.2 [SaturatedFatContent] 4.7 [CholesterolContent] 72.3 [SodiumContent] 120.4 [CarbohydrateContent] 175.6 [FiberContent] 8.1 [SugarContent] 5.2 [ProteinContent] 56.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350°F.", "Rinse the fish and pat it dry.", "Cut into approximately 1 1/2-inch chunks.", "Roll the fish in flour seasoned with salt and pepper.", "Heat the oil and butter in a large skillet and brown the fish on all sides.", "Add the peppers, shallots, garlic, tomatoes, and mushrooms and cook for about 3-4 minutes.", "Add the remaining ingredients and heat through.", "Transfer all ingredients to a large, covered casserole and bake for 45 minutes.", "Serve hot with the rice." ] |
[Name] All Purpose Quick Spaghetti Sauce [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-26T18:36:00Z [Description] Can double, triple this recipe, very basic add to recipe, Freeze in portion servings. Add whatever is in the frige, carrot , green pepper, celery, mushrooms etc. Serve over any kind of noodles or rice and sprinkle with parmesan. Use as a base for lasagna, tacos, chili or casseroles, just generaly handy to have in the freezer. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/80/0/picOaDB3w.jpg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Cheese", "Meat", "Canadian", "Kid Friendly", "Potluck", "Spicy", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2 -4", "1", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["lean ground beef", "onions", "garlic", "tomato paste", "water", "stewed tomatoes", "dried oregano", "dried basil", "dried thyme", "fresh ground pepper", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 196.0 [FatContent] 8.0 [SaturatedFatContent] 3.2 [CholesterolContent] 49.1 [SodiumContent] 265.3 [CarbohydrateContent] 14.2 [FiberContent] 3.5 [SugarContent] 8.3 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] In large heavy frypan, cook beef over medium heat until no longer pink, breaking up with a spoon. Drain fat off through a colander, Wipe frypan with paper towel and return beef to frypan. Stir in onion and garlic, cook until softened. Stir in tomato paste, tomatoes, breaking with back of spoon, oregano, baqsil, thyme and pepper. Bring to boil, reduce heat and simmer for 10 minutes, thin with water if desired. |
[Name] Italian Pasta Salad [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Italian Pasta Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/80/1/fMLAqEkIRHue4jLahKQt-072-pasta-salad.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/80/1/yjP7tV9sQV6IEFCun5Fu-034-pasta-salad.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/80/1/chcElFBYRfyS6WnjIaeC-024-pasta-salad.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/80/1/picwZy423.jpg" ] [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "European", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", NA, "1"] [RecipeIngredientParts] ["spiral shaped pasta", "cucumber", "celery", "bell pepper", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 20.3 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 73.0 [CarbohydrateContent] 3.0 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook pasta and rinse in cold water until cool. Toss with all veggies. Chill until ready to serve. Just before serving, pour Italian dressing over all and mix until everything is well coated. (Leftovers do not keep very well. Everything gets rather soggy so dress only what you need or dress each individual serving] |
[Name] Homemade Mozzarella Sticks! [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT1M [PrepTime] PT3H [TotalTime] PT3H1M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Homemade Mozzarella Sticks! recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "Weeknight", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "3/4", "1/2", "2", NA] [RecipeIngredientParts] ["mozzarella cheese", "eggs", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.8 [FatContent] 15.2 [SaturatedFatContent] 8.2 [CholesterolContent] 150.5 [SodiumContent] 428.5 [CarbohydrateContent] 6.0 [FiberContent] 0.1 [SugarContent] 1.3 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the cheese into 2 1/2\" x 1/2\" x 1/2\" sticks. Combine crumbs and fines herbes. Dip cheese sticks into eggs, then roll into crumb mixture, coating evenly. Repeat step 3 again, double dipping and coating evenly. Be sure cheese is completely coated. Chill 2 to 4 hours to set the coating. Heat oil to 375°. Fry the cheese sticks a few at a time. For 30 to 45 seconds or until golden brown. Drain on paper towels. Keep warm in 300° oven while frying remaining sticks. Serve hot with Marinara sauce or Ranch dressing. |
[Name] Fruit Tart Cheesecake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Fruit Tart Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "Fruit", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1 1/2", "4", "1", "1/4", "2", "1", "1", "1", "1", "1", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["sugar", "butter", "cream cheese", "sour cream", "eggs", "cardamom", "strawberry", "raspberries", "blueberries", "granulated sugar", "red currant jelly", "cornstarch", "rose water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 705.4 [FatContent] 37.3 [SaturatedFatContent] 22.4 [CholesterolContent] 205.0 [SodiumContent] 310.4 [CarbohydrateContent] 89.3 [FiberContent] 5.8 [SugarContent] 68.8 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F. Combine the cookie crumbs and butter. Pat onto the bottom of 4 (6-inch] tart pans. Bake for 5 minutes until lightly golden. Set aside. In a medium bowl, beat the cream cheese, sour cream, eggs, and cardamom. Mix with an electric mixer until combined. Fill the tart pans and bake for 15 minutes, until set. Let cool in the refrigerator for 15-30 minutes. Just before serving, remove the tarts from the refrigerator and the tins and arrange with the apricots, strawberries, raspberries, and blueberries in a decorative manner on top of the cheesecake. In a medium saucepan, heat the reserved apricot juice, sugar, and red currant jelly, until the jelly dissolves. Raise the heat and cook until the mixture starts to boil around the edges. Stir in the cornstarch mixture slowly until the mixture reaches a glaze consistency. Stir in the rose water and remove from the heat. With a pastry brush, gently glaze the tarts, and serve. |
[Name] Bruschetta with White Beans, Tomatoes, and Fresh Herbs [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT4M [PrepTime] PT15M [TotalTime] PT19M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Bruschetta with White Beans, Tomatoes, and Fresh Herbs 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/20/80/4/picKtHY49.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "Broil/Grill", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "2", "1", "1", NA, NA, "8", "1", "4"] [RecipeIngredientParts] ["beefsteak tomatoes", "italian tomato", "cannellini beans", "cucumber", "green onions", "oregano leaves", "fresh basil", "coarse salt", "black pepper", "garlic", "extra virgin olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 230.4 [FatContent] 6.8 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 409.6 [CarbohydrateContent] 32.7 [FiberContent] 7.1 [SugarContent] 5.4 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.", "Mix very well and refrigerate for at least 2 hours for the tastes to blend together.", "For the bruschetta, toast or broil the bread slices so that both sides are golden brown.", "Cut the garlic in half and rub generously over one side of each slice.", "Brush the olive oil over each side as well.", "To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible." ] |
[Name] Lyla's Baked Chicken and Rice [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2002-02-26T18:36:00Z [Description] This is my mother-in-law's recipe, a family favorite. Lyla is gone now, but the whole family makes and enjoys this dish, and every time we do, we think of her. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6 -8", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "long grain rice", "water"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 242.1 [FatContent] 4.8 [SaturatedFatContent] 1.3 [CholesterolContent] 6.2 [SodiumContent] 645.9 [CarbohydrateContent] 43.5 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 F degrees. Mix rice, soups, and water together. Put into greased casserole dish. Put chicken on top, and salt and pepper chicken. Cover with aluminum foil. Bake for 1 hour. Uncover, continue baking for 1/2 hour until chicken is lightly browned. |
[Name] Hot Parmesan Toasts [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Hot Parmesan Toasts recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4 - 1/2", "6", "1"] [RecipeIngredientParts] ["butter", "parmesan cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 418.6 [FatContent] 28.1 [SaturatedFatContent] 16.2 [CholesterolContent] 74.2 [SodiumContent] 1004.5 [CarbohydrateContent] 19.1 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 22.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat grill to high. Tear the bread in half lengthways, then tear or cut it across to give four large pieces. Spread the pieces with the butter. Arrange the shavings of the Parmesan cheese on to the toasts, then cover with the grated Parmesan. Transfer to a large baking sheet and toast under the grill for a few minutes until the topping is well browned. Lovely served with soups. |
[Name] Mashed Rutabaga With Carrots and Orange [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Mashed Rutabaga With Carrots and Orange 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/20/80/7/picfyCRuM.jpg" [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "2", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["carrots", "brown sugar", "butter", "nutmeg", "salt", "fresh ground pepper", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 53.8 [FatContent] 1.6 [SaturatedFatContent] 0.9 [CholesterolContent] 3.8 [SodiumContent] 39.6 [CarbohydrateContent] 9.9 [FiberContent] 1.5 [SugarContent] 7.7 [ProteinContent] 0.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel rutabaga and carrots. Cut int 3/4 inch chunks. Cook separately in boiling water until tender, drain. Mash each, either with potato masher or in a food processor. Combine rutabaga carrots, sugar, orange juice, butter, nutmeg and salt and pepper to taste. Sprinkle with parsley, if using. Serve immediately or cover and reheat before serving. |
[Name] Dirt Cups For Kids [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-26T18:36:00Z [Description] These are truly a hit with the kids, they are great served at birthday parties! They remind me of the "mud pies" we all made as children, except these are edible! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/80/8/picSv2MgU.jpg" [RecipeCategory] Dessert [Keywords] ["Cheese", "Toddler Friendly", "Kid Friendly", "Spring", "Summer", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1"] [RecipeIngredientParts] ["milk", "chocolate instant pudding", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 395.1 [FatContent] 20.6 [SaturatedFatContent] 11.2 [CholesterolContent] 8.5 [SodiumContent] 322.2 [CarbohydrateContent] 49.4 [FiberContent] 1.6 [SugarContent] 29.8 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Also need 8 to 10 (7 oz.] Clear plastic Cups.", "Decorations: gummy worms, gummy frogs, candy flowers, chopped peanuts.", "Pour milk into a large mixing bowl.", "Add pudding mix.", "Beat with whisk until well blended, 1 to 2 minutes.", "Let stand for 5 minutes.", "Stir in whipped topping and half of the crushed cookies.", "Place 1 tablespoon crushed cookies into bottom of cups.", "Fill cups 3/4 full with pudding mixture.", "Top with remaining crushed cookies.", "Refrigerate for 1 hour.", "Decorate with the candy." ] |
[Name] Josephs Garlic Sauce [AuthorId] 24323 [AuthorName] JoAnn [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Josephs Garlic Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spreads", "Lebanese", "Southwest Asia (middle East]", "Asian", "Low Protein", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1"] [RecipeIngredientParts] ["garlic", "lemon juice concentrate", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2029.3 [FatContent] 218.5 [SaturatedFatContent] 28.3 [CholesterolContent] 0.0 [SodiumContent] 2348.5 [CarbohydrateContent] 23.8 [FiberContent] 1.5 [SugarContent] 2.1 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 1 Container [RecipeInstructions] Peel one complete head of garlic and place peeled cloves into a blender. (A normal head will produce 10-15 cloves.] Pour in oil and blend on high until cloves appear to be blended well into oil. Pour in the lemon juice and salt and blend for 30 seconds until ingredients are well blended. Use a rubber spatula to mix well and repeat the blending until satisfied that it is blended enough. Can be kept refrigerated up to 2-3 weeks in an air tight container. |
[Name] Bee Sting Buns [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Bee Sting Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/4", "3", "1", "1/2", "2/3"] [RecipeIngredientParts] ["cream cheese", "butter", "light brown sugar", "honey"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 213.5 [FatContent] 11.9 [SaturatedFatContent] 5.6 [CholesterolContent] 37.4 [SodiumContent] 218.4 [CarbohydrateContent] 22.6 [FiberContent] 1.6 [SugarContent] 8.0 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 16 buns [RecipeInstructions] ["Preheat oven to 375 degrees.", "Unroll crescents and divide into the scored triangles.", "Cut cream cheese block into 16 cubes.", "Place one cube at base of each triangle and roll up to enclose cheese.", "Bring ends of crescents together, forming balls.", "Spray 16 muffin cups with nonstick coating.", "Combine remaining ingredients and spoon on to bottoms of muffin cups.", "Place ball of dough in each cup.", "Bake 15-20 minutes, until golden brown and bubbly.", "Let cool 1 minute, then immediately invert onto foil." ] |
[Name] Sand Cups For Kids [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Sand Cups For Kids recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1"] [RecipeIngredientParts] ["milk", "instant vanilla pudding", "Cool Whip Topping"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.4 [FatContent] 21.1 [SaturatedFatContent] 10.1 [CholesterolContent] 47.7 [SodiumContent] 349.2 [CarbohydrateContent] 45.4 [FiberContent] 0.8 [SugarContent] 11.5 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Also need 8 to 10 (7 oz.] Clear plastic cups. Decorations:miniature umbrellas,gummy sea shells, worms and sharks,candy stars chopped peanuts. Pour milk into a large mixing bowl. Add pudding mix. Beat with whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Stir in whipped topping and half of crushed cookies. Place 1 tablespoon crushed cookies into the bottom of the cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate. |
[Name] Layered Banana Pineapple Dessert [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Layered Banana Pineapple Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Kid Friendly", "Potluck", "< 30 Mins", "For Large Groups", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/3", "3", "1", "3 1/2", "2", "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "butter", "bananas", "cream cheese", "milk", "instant vanilla flavor pudding and pie filling", "crushed pineapple"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 307.2 [FatContent] 15.9 [SaturatedFatContent] 7.5 [CholesterolContent] 36.8 [SodiumContent] 375.5 [CarbohydrateContent] 38.7 [FiberContent] 1.1 [SugarContent] 28.3 [ProteinContent] 4.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Mix graham cracker crumbs, sugar and margarine in a 13 x 9\" cake pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in a large bowl with a wire whisk or electric mixer until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread Whipped topping over pineapple. Refrigerate for 3 hours before serving. |
[Name] Crock Pot Steak Fajitas [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Crock Pot Steak Fajitas 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/20/81/3/picwzrHO7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/81/3/picnFc9Td.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/81/3/picXYKSXX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/81/3/picsZPgOz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/81/3/piczfrih4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/81/3/pic6g02bw.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Steak", "Vegetable", "Meat", "Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1 -2", "1 1/2", "1", "1/2", "1", "1", "6 -8", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["lemon juice", "garlic clove", "ground cumin", "seasoning salt", "chili powder", "green bell pepper", "onion", "flour tortillas", "cheddar cheese", "salsa", "sour cream", "lettuce", "chopped tomato", "onion"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 294.6 [FatContent] 11.9 [SaturatedFatContent] 2.8 [CholesterolContent] 71.4 [SodiumContent] 254.7 [CarbohydrateContent] 18.9 [FiberContent] 1.7 [SugarContent] 2.0 [ProteinContent] 26.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Brown the steak in oil.", "Place the steak and drippings into the crock pot.", "Add lemon juice, garlic, cumin, salt, and chili powder.", "Mix well.", "Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.", "Add green pepper and onion; cover and cook for 1 hour more.", "Warm the tortillas.", "Spoon beef and veggies down the center of the tortillas.", "Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.", "Fold in the sides of the tortillas and serve immediately." ] |
[Name] French Cherry Crumble [AuthorId] 22278 [AuthorName] Sanut Tarrer [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-26T18:36:00Z [Description] Yummy light dessert made with fruit filling. I use non-dairy ingredients, but dairy ingredients, like butter can be used [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/3", "1/2", "1", "1/2"] [RecipeIngredientParts] ["cherry pie filling", "whole wheat flour", "unbleached all-purpose flour", "brown sugar", "sugar", "cinnamon", "soy margarine"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 464.0 [FatContent] 11.9 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 184.6 [CarbohydrateContent] 86.2 [FiberContent] 3.3 [SugarContent] 21.4 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Put cherries in shallow casserole dish. In a bowl, combine flours, sugars and cinnamon. Cut in the margarine with fork or pastry blender until nice and crumbly. Spread the mixture over the cherries. Bake for 25 minutes. Can be served with tofu ice cream or dairy ice cream. Crumble can also be made with peaches, tart raspberries, blackberries or fruit filling of your choice. |
[Name] Fish with Spinach-Tomato Sauce [AuthorId] 31553 [AuthorName] Jennymouse [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Fish with Spinach-Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["500", "300", "1", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["frozen spinach", "onion", "tomatoes", "margarine", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.3 [FatContent] 5.9 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 235.7 [CarbohydrateContent] 20.1 [FiberContent] 9.6 [SugarContent] 7.0 [ProteinContent] 11.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Chop onion, thaw spinach, cut fish into 5 cm squares. Heat margarine in skillet. Add onion. when lightly browned add spinach, fish and tomatos. season with salt and pepper. cover and cook till fish is done (5-10 minutes]. add italian seasonin mix to taste. Serve with noodls or rice. |
[Name] Tomatoes Broiled with Goat Cheese and Basil [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2002-02-26T18:36:00Z [Description] This goes well with any meat or poultry or as part of a buffet or meatless meal. Seems a natural blend of flavours especially with the goat cheese! from The Lighthearted cookbook - Anne Lindsay [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/81/6/picFaJi6H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/81/6/picI7kmkG.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Canadian", "Free Of...", "Broil/Grill", "< 15 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "3", NA, "3"] [RecipeIngredientParts] ["tomatoes", "mozzarella cheese", "fresh ground pepper", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 66.7 [FatContent] 4.4 [SaturatedFatContent] 3.0 [CholesterolContent] 11.2 [SodiumContent] 77.2 [CarbohydrateContent] 3.6 [FiberContent] 1.0 [SugarContent] 2.5 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice each tomatoe into about 4 thick slices. Arrange in single layer in shallow baking dish or microwave safe dish. Thinly slice goat cheese, arrange over tomatoes. Sprinkle with pepper to taste, then basil. Broil for 2 to 3 minutes or microwave on high 100% power for 2 minutes or until cheese melts. |
[Name] Seafood Lettuce Rolls [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2002-02-26T18:36:00Z [Description] Delicious first course or luncheon dish. Serve with Coriander Dippin Sauce, recipe #20791 in 'zaar. from The Lighthearted cookbook by Anne Lindsay [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/81/7/picLigrsp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/81/7/picEOd7nN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/81/7/pic2vG2ot.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Potluck", "Spicy", "St. Patrick's Day", "< 30 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "2", NA] [RecipeIngredientParts] ["boston lettuce", "lettuce", "salmon", "low-fat plain yogurt", "small shrimp", "alfalfa sprouts", "fresh cilantro leaves"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 27.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 7.7 [SodiumContent] 15.1 [CarbohydrateContent] 2.0 [FiberContent] 0.2 [SugarContent] 1.7 [ProteinContent] 3.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Cut large lettuce leaves in half down centre vein. In bowl, flake salmon along with juices and well mashed bones. Split chili pepper in half lengthwise, discard seeds and vein, finely chop and mix into yogurt. On narrow end of each lettuce piece, place 1 tablespoon flaked salmon, top with 1 or 2 shrimp, then approximately 2 tablespoons alfalfa sprouts, dollop of yogurt and 1 or 2 cilantro leaves, if using. Roll into cylinder shape. |
[Name] Garlic Bread Pudding [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Garlic Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Spicy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "8", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["garlic", "egg", "parsley", "salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.1 [FatContent] 21.1 [SaturatedFatContent] 12.4 [CholesterolContent] 166.4 [SodiumContent] 101.3 [CarbohydrateContent] 8.5 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F. Butter 4 small ramekins (3-4 inch] and put the bread cubes in the bottom. Scald the cream with the garlic cloves, and let stand 15 minutes. Strain and discard the garlic. Whisk the egg and the yolk, and add the cream in a stream. Add the parsley. Add salt and pepper to taste. Pour the custard into the ramekins, and let stand 10 minutes. Put the ramekins in a hot water bath that comes halfway up the sides of the ramekins and bake, 35-45 minutes, or until set. Remove from the water bath and cool 10 minutes before serving. To serve, run a knife around the inside of each ramekin and gently turn them out onto 4 dessert plates. Serve warm. |
[Name] Mary Belle's Taters [AuthorId] 26512 [AuthorName] Denise [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2002-02-26T18:36:00Z [Description] My grandma Mary Belle made these potatoes for every family get together. Simple food, wonderful onion & pepper flavor. May also be wrapped in foil & baked on the grill or you can add shredded cheese of any kind. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5", "3", "2", "2", NA] [RecipeIngredientParts] ["potatoes", "butter", "onions", "green peppers"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 316.4 [FatContent] 9.0 [SaturatedFatContent] 5.6 [CholesterolContent] 22.9 [SodiumContent] 80.8 [CarbohydrateContent] 54.8 [FiberContent] 7.6 [SugarContent] 5.9 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grease a large casserole dish and add 1/3 of the potatoes. Top with 1/3 of the onions& peppers. Dot with 3 pats of butter, lightly salt& pepper to taste. Repeat the layers and dot the top with butter. Cover and bake at 375 degrees for 45-50 minutes. Cooking Note: Grated cheese of any kind may be added between the layers! |
[Name] Red Pepper Chowder [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Red Pepper Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Vegetable", "< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["2", "1", "3/4", "1 -2", "1", "1", "1 1/2", "1/2", "1/8", "6", "1", NA, "1/3", "2 1/2", "1", "2 -3"] [RecipeIngredientParts] ["olive oil", "butter", "onion", "garlic", "celery", "red bell peppers", "red bell peppers", "curry powder", "cumin", "cayenne pepper", "paprika", "fresh parsley leaves", "lemon juice", "half-and-half"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 448.0 [FatContent] 33.2 [SaturatedFatContent] 15.6 [CholesterolContent] 84.8 [SodiumContent] 571.4 [CarbohydrateContent] 27.9 [FiberContent] 4.1 [SugarContent] 12.7 [ProteinContent] 12.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil and butter in a large sauté pan. Add the onion, garlic, and celery and cook until soft. Add the roasted peppers, curry powder, cumin, and cayenne and cook 1 to 2 minutes. Add the stock, paprika, salt, and pepper; bring to a boil. Add the parsley and lemon juice and adjust the seasonings to taste. In another small saucepan, heat the cream or half-and-half and continue to cook until reduced by one-third. Transfer to a food processor or blender, add the chilies and purée. Spoon the cream mixture into the hot soup and serve. |
[Name] Vegetarian Wilted Spinach [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Vegetarian Wilted Spinach 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/20/82/1/pic0XCPSN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/82/1/picAcY9D7.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA] [RecipeIngredientParts] "olive oil" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 59.5 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 90.7 [CarbohydrateContent] 4.8 [FiberContent] 2.5 [SugarContent] 1.1 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and dry the spinach. Heat the oil in a large skillet on medium-high heat until it sizzles and add the spinach all at once, turning with tongs until just wilted, about 2 minutes or less. Sprinkle with the balsamic vinegar, add salt and pepper to taste, and serve immediately. |
[Name] Easy "creme" pie [AuthorId] 32220 [AuthorName] Jannett Ammons [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-26T18:36:00Z [Description] Make and share this Easy "creme" pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1"] [RecipeIngredientParts] ["Cool Whip", "graham cracker pie crust"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 352.0 [FatContent] 20.0 [SaturatedFatContent] 10.6 [CholesterolContent] 2.0 [SodiumContent] 258.9 [CarbohydrateContent] 40.9 [FiberContent] 0.6 [SugarContent] 24.0 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Fold the yogurt and cool whip together. Be careful not to\"over stir\" or it will not set. Spoon the mixture into the pie crust. Let it set in the refrigerator (approx. 1 hour]. Serve! You may garnish the pie with whipped cream or fruit slices as you wish. Be careful not to use\"heavy\" or juicy fruits for garnish as the pie will\"drop\". |
[Name] Alaskan Salmon Chowder [AuthorId] 3288 [AuthorName] TishT [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-26T18:37:00Z [Description] Found in the Taste of Home. Times are estimated as I have not tried to make this yet. Posted in response to request [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/82/3/picrMhiWM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/82/3/01477856143.jpeg"] [RecipeCategory] Chowders [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "1", "2", "1", "1", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["onion", "celery", "green pepper", "garlic clove", "chicken broth", "potatoes", "carrot", "seasoning salt", "dill weed", "zucchini", "evaporated milk", "salmon"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 205.7 [FatContent] 5.7 [SaturatedFatContent] 3.1 [CholesterolContent] 18.3 [SodiumContent] 518.0 [CarbohydrateContent] 32.6 [FiberContent] 3.2 [SugarContent] 5.2 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through. |
[Name] Grilled Teriyaki Burgers [AuthorId] 27411 [AuthorName] Debe6496 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-26T18:37:00Z [Description] Make and share this Grilled Teriyaki Burgers 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/20/82/4/picFvnLKQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/82/4/pichPl4IY.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Lactose Free", "Free Of...", "Potluck", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1", "1/3", "2", "1/2", "1/4", "6"] [RecipeIngredientParts] ["soy sauce", "honey", "garlic", "ginger", "mayonnaise", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 44.0 [Calories] 517.6 [FatContent] 27.7 [SaturatedFatContent] 10.8 [CholesterolContent] 104.3 [SodiumContent] 1157.1 [CarbohydrateContent] 34.2 [FiberContent] 1.1 [SugarContent] 14.5 [ProteinContent] 31.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stir together first 4 ingredients. Stir 2 teaspoons soy sauce mixture into mayonnaise, and set aside. Combine 1/3 cup soy sauce mixture, beef, salt, and pepper; shape into 6 patties. Brush with remaining soy sauce mixture. Grill over medium-high heat (350°-400°] 4 minutes on each side or until beef is no longer pink. Coat cut sides of buns with cooking spray, and grill, cut side down, 2 minutes. Spread buns evenly with mayonnaise mixture, and fill with the patties. |
[Name] Almond Pie [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-26T18:37:00Z [Description] Make and share this Almond Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4 1/2", "1", "1", "1", "1", "1", "3", "1/2", NA, NA] [RecipeIngredientParts] ["double-acting baking powder", "flour", "graham cracker crumbs", "butter", "sugar", "eggs", "water", "confectioners' sugar", "creme fraiche"] [AggregatedRating] nan [ReviewCount] nan [Calories] 852.1 [FatContent] 65.6 [SaturatedFatContent] 31.6 [CholesterolContent] 261.5 [SodiumContent] 588.4 [CarbohydrateContent] 60.1 [FiberContent] 4.0 [SugarContent] 51.7 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F degrees. Grease and flour a 9-inch pie plate. In a small bowl, combine the almonds, baking powder, flour, and graham cracker crumbs. In another small bowl, mix the butter and 1/2 cup of the sugar. Stir the almond mixture into the butter and sugar. Beat in the eggs, one at a time, mixing well after each addition. Pour the mixture into the pie plate and bake for 25-30 minutes. While the pie is baking, combine the remaining 1/2 cup sugar with the 1/2 cup cold water in a saucepan and simmer until the syrup is reduced to 1/2 cup. Pour the syrup over the hot pie when the pie comes out of the oven. Sift the confectioners' sugar over the top. May be served with crème fraîche. |
[Name] Fusion Chicken [AuthorId] 27395 [AuthorName] Manda [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-26T18:37:00Z [Description] Great low-fat chicken recipe that is SOOO full of flavor! I like to serve this with steamed green beans and white rice on the side. Wonderful blend of flavors! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "3", "2", "1", "2", "2", "3", "1", "4", NA] [RecipeIngredientParts] ["water", "hoisin sauce", "sugar", "soy sauce", "oranges", "fresh cilantro", "olive oil", "boneless skinless chicken breast halves", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 258.2 [FatContent] 5.3 [SaturatedFatContent] 0.9 [CholesterolContent] 68.8 [SodiumContent] 441.9 [CarbohydrateContent] 23.1 [FiberContent] 2.1 [SugarContent] 17.4 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small bowl, combine water, hoisin sauce, preserves, sugar, and soy sauce. Grate 1 tsp. of orange rind and add to hiosin mixture; set aside. Peel and coarsely chop oranges, removing seeds. In bowl, toss oranges and cilantro and set aside. Cook chicken in large skillet in hot oil over medium heat for 5-7 minutes, until chicken is browned; drain. Pour hoisin mixture over chicken, bring to boil, then reduce heat and simmer, uncovered, about 8-10 min, or until chicken is tender and no longer pink. Remove chicken from skillet. Boil sauce gently, uncovered, about 5 minutes, or until reduced to 1/3 cup. Return chicken to skillet and heat through, turning once to coat with sauce. Serve with sauce spooned over top, orange mixture alongside chicken, and sprinkle of sesame seed, if desired. |
[Name] Chocolate Cluster Cookies [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2002-02-26T18:37:00Z [Description] Make and share this Chocolate Cluster Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["creamy peanut butter", "walnuts", "old-fashioned oatmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2027.2 [FatContent] 112.0 [SaturatedFatContent] 33.5 [CholesterolContent] 81.3 [SodiumContent] 1311.5 [CarbohydrateContent] 238.7 [FiberContent] 11.4 [SugarContent] 115.8 [ProteinContent] 31.7 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Preheat oven to 350° oven. Unwrap cookie dough; place in mixing bowl, add peanut butter, nuts and remaining ingredients to dough. Mix well. Drop dough 1 inch apart onto a cookie sheet. Bake 16- 18 minutes or until cookies are light golden brown. Cool 1 minute. |
[Name] Pepperoni Pizza Bites [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-02-26T18:37:00Z [Description] Make and share this Pepperoni Pizza Bites 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/20/82/8/picM296TG.jpg" [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["mozzarella cheese", "milk", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 334.3 [FatContent] 19.0 [SaturatedFatContent] 6.8 [CholesterolContent] 29.8 [SodiumContent] 1010.5 [CarbohydrateContent] 28.4 [FiberContent] 0.8 [SugarContent] 5.0 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For filling; combine cheeses (1/2 of the parmesan], pepperoni and sauce, set aside. Separate the biscuits. Flatten to 3\" circles. Place one rounded tablespoon of filling in the center of each biscuit. bring edges of dough together, pinch edges of dough to seal. Place, seam side down on greased baking sheet, brush with milk. Sprinkle with parmesan cheese. Bake in a 350° preheated oven for 12- 15 minutes or until golden brown. |
[Name] Pasta, Shrimp & Salmon Salad [AuthorId] 3288 [AuthorName] TishT [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-02-26T18:37:00Z [Description] Make and share this Pasta, Shrimp & Salmon Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3", "3/4", "1/4", "1 1/2", "1", "1", "3", NA, NA] [RecipeIngredientParts] ["pasta", "curry paste", "shrimp", "smoked salmon", "frozen green peas", "fresh tarragon", "lemon juice", "olive oil", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 469.1 [FatContent] 13.7 [SaturatedFatContent] 2.2 [CholesterolContent] 172.2 [SodiumContent] 528.2 [CarbohydrateContent] 51.3 [FiberContent] 4.2 [SugarContent] 3.9 [ProteinContent] 33.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fill a large saucepan with salted water and bring to a boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl. Fill a large pot with salted water and bring to a boil. Boil the shrimp until they turn pink and curl slightly, 2-3 minutes. Drain, place under cold running water and drain again. Peel and devein the shrimp and set aside. To the pasta add the cooked shrimp, smoked salmon and green peas. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended. Pour dressing over pasta dish. Toss well and serve. |
[Name] Spaghetti Pie [AuthorId] 24621 [AuthorName] Danielle in New Ham [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2002-02-26T18:37:00Z [Description] This is a staple in our household, very tasty! Children love this dish. Garlic bread and a tossed salad will make a super meal! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/0/picSpUqnu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/0/picjs020U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/0/piccJtgHX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/0/picADkE4b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/0/picWxXWTV.jpg" ] [RecipeCategory] One Dish Meal [Keywords] ["Spaghetti", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["6", "2", "1/3", "2", "1", "1", "1/2", "1/4", "1", "6", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["spaghetti", "margarine", "parmesan cheese", "eggs", "cottage cheese", "ground beef", "onion", "green pepper", "diced tomatoes", "tomato paste", "sugar", "oregano", "garlic", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 686.8 [FatContent] 34.0 [SaturatedFatContent] 13.4 [CholesterolContent] 209.1 [SodiumContent] 1068.7 [CarbohydrateContent] 49.6 [FiberContent] 4.6 [SugarContent] 10.8 [ProteinContent] 45.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook spaghetti as directed on package.", "Drain and add margarine, parmesan cheese and eggs.", "Mix well.", "Line 9x13 pan with spaghetti mixture. Spread cottage cheese over spaghetti. In separate pan brown ground beef; add onion, green peppers. Drain off excess fat.", "In separate pan combine diced tomatoes, paste, sugar, oregano and garlic.", "Add meat mixture to sauce and heat thoroughly. Spread meat sauce over spaghetti and cottage cheese.", "Bake in oven at 350 for 20 minutes. Add mozzarella cheese and bake 5 more minutes." ] |
[Name] Homemade Spaghetti Sauce [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2002-02-26T18:37:00Z [Description] A very easy and delicious home made spaghetti sauce. I know the carrots sound strange, but it helps not to get heartburn, and you don't even taste them. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Meat", "Kid Friendly", "Potluck", "Weeknight", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", NA, "2", "1", "1", "1", "1/2", "2", "1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "green pepper", "fresh mushrooms", "garlic cloves", "celery", "carrot", "brown sugar", "tomato paste", "water", "sage", "chili powder", "celery seed", "rosemary", "pepper", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3763.5 [FatContent] 207.2 [SaturatedFatContent] 80.5 [CholesterolContent] 925.3 [SodiumContent] 3821.0 [CarbohydrateContent] 203.6 [FiberContent] 23.1 [SugarContent] 161.3 [ProteinContent] 272.6 [RecipeServings] nan [RecipeYield] 1 dutch oven [RecipeInstructions] Place all ingredients in a large dutch oven on the stovetop. Simmer for 5 to 6 hours. Adjust seasonings to your taste. |
[Name] Pecan Pie [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-26T18:37:00Z [Description] A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/DJdzwexxTciMga1ATGDv_PP%205%20-%20final_3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/01479932274.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/VhuNEdQ3epJRQlKXENTw_PP%207%20-%20final_5.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/01475892338.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/OOKPOKsrRQmCrLd84Q3s-pie.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picUDBztz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picMFGQaG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picC1qtj1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/pictZqAFa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/piczAqOr5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picWSDucL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picCjgcOs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picdzN0Di.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picosYIEA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picPtYKpA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picdyfpI4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picj8EGIA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picLSnY4T.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/pic7L3oi0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picZX6Qh3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/picaYc4nR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/2/pic821sHj.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1 1/4", "2/3", "1/3", "1"] [RecipeIngredientParts] ["eggs", "corn syrup", "vanilla extract", "pecan halves", "sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 145.0 [Calories] 653.5 [FatContent] 37.4 [SaturatedFatContent] 11.0 [CholesterolContent] 120.1 [SodiumContent] 282.6 [CarbohydrateContent] 78.3 [FiberContent] 3.1 [SugarContent] 36.9 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Filling------------. Beat eggs lightly with an electric mixer or fork until combined. Stir in corn syrup, sugar, butter and vanilla extract. Stir well. Stir in pecan halves and pour filling into crust. Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean. Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning. |
[Name] Classic Cabbage Rolls [AuthorId] 11295 [AuthorName] ThatJodiGirl [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-26T18:37:00Z [Description] I believe I got this recipe in one of my "Tast of Home" cooking magazines. It is a really good recipe for cabbage rolls. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/3/picyrmLMY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/3/pic8l5tbT.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Vegetable", "Meat", "Potluck", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "2", "1 1/2", "1", "1/4", "1", "1/4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["cabbage", "onion", "butter", "Italian stewed tomatoes", "garlic", "brown sugar", "salt", "rice", "catsup", "Worcestershire sauce", "pepper", "ground beef", "Italian sausage"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 713.6 [FatContent] 28.7 [SaturatedFatContent] 11.4 [CholesterolContent] 100.9 [SodiumContent] 2099.7 [CarbohydrateContent] 81.3 [FiberContent] 8.7 [SugarContent] 30.1 [ProteinContent] 35.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven, boil cabbage for 10 minutes or until leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves, set aside. In a large saucepan, saute 1 cup of the chopped onion in butter until tender. Add tomatoes,V8 juice, garlic, brown sugar and 1/2 tsp. of the salt. Simmer for approximately 15 minutes, stirring occasionally. Meanwhile, in a bowl, combine rice, catsup, worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up each leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink. |
[Name] Broccoli and Sweet Peppers [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2002-02-26T18:37:00Z [Description] Colourful, tastes as good as it looks! I sometimes add mushrooms or a light sprinkle of favourite cheese. from Smart Cooking by Anne Lindsay [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/4/picFs75Mf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/4/picu8UVjI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/4/picsL73Tt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/4/20834.jpg"] [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 15 Mins", "Stove Top", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["broccoli", "yellow sweet pepper", "onion", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 54.5 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.2 [SodiumContent] 114.9 [CarbohydrateContent] 7.8 [FiberContent] 2.2 [SugarContent] 2.3 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel tough broccoli stems. Cut stem and florets into bite size pieces. Blanch in large pot of boiling water for 2 to 3 minutes or until bright green and tender crisp, drain, cool under cold running water and dry on paper towels. Seed peppers and cut into thin strips. In a large frypan or wok, heat oil over medium heat. Add onion and ginger, stir fry for 1 minute. Add peppers and stir fry for 2 or 3 minutes, adding chicken stock when necessary to prevent sticking or scorching. Add broccoli, stir fry until heated through, sprinkle with soy sauce. Serve immediately. |
[Name] Galway Bay Oyster Casserole [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-26T18:37:00Z [Description] Ireland has two types of oysters, Native ( flat) and a kind of rock oyster (gigas).Native oysters are seasonal and the gigas are available all year round. This is a great recipe for oyster lovers. It is from the cookbook "Elegant Irish Cooking" [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins", "Oven", "Stove Top", "Oysters"] [RecipeIngredientQuantities] ["1", "1/2", "4", "3", "5", "5", "2", "1/4", "1/2", "20", "1/2"] [RecipeIngredientParts] ["onion", "mushroom", "butter", "flour", "milk", "sherry wine", "cayenne pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.8 [FatContent] 24.0 [SaturatedFatContent] 12.7 [CholesterolContent] 179.0 [SodiumContent] 412.2 [CarbohydrateContent] 22.0 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400F degrees. Saute the onions& mushrooms lightly in the butter. Add flour& cook gently 2 minutes. Combine milk& Cream, add to onion, mushroom mixture. Bring to a boil stirring frequently. Add Sherry, cayenne, parslery& oyster liquor to the sauce. Arrange opened oysters on individual oven proof plates (cassoulets]. Pour over the sauce and sprinkle the top with the bread crumbs. Bake 14 minutes and they are golden. |
[Name] Taco Casserole [AuthorId] 29813 [AuthorName] Lisa in Oregon [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-26T18:37:00Z [Description] This is a real make fast dinner. It's easy and the kids like to top it with their favorite toppings. I have used the nacho cheese Doritos with this and it was great! Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/6/pic5IwO6M.jpg" [RecipeCategory] Cheese [Keywords] ["Meat", "Mexican", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "bell pepper", "water", "tortilla chips", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 515.1 [FatContent] 29.2 [SaturatedFatContent] 13.2 [CholesterolContent] 106.8 [SodiumContent] 1503.1 [CarbohydrateContent] 28.3 [FiberContent] 8.1 [SugarContent] 3.0 [ProteinContent] 35.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef onion and peppers, drain off fat, stir in taco seasoning mix and water. Put the crushed chips on the bottom of a greased 8 inch pan; put refried beans in a bowl and stir until softened/smooth so you can spread them over the chips. Spread beef mix over beans, top with cheese and bake uncovered at 350-375°F depending on your oven, for 20 minutes or until heated through. Top with lettuce, tomatoes, sour cream, salsa, guacamole, whatever you like. |
[Name] Italian Sausage Zucchini Stew [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2002-02-28T18:08:00Z [Description] A different way to try zucchini! Delicious served over pasta with grated Parmesan Cheese or cheese stuffed tortellni [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/83/7/picstjtWI.jpg" [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "2", "1", "1/2", "2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["Italian sausage", "celery", "zucchini", "onion", "tomatoes", "salt", "oregano", "basil", "green peppers", "garlic powder", "sugar", "butter beans"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 359.7 [FatContent] 21.6 [SaturatedFatContent] 7.4 [CholesterolContent] 43.1 [SodiumContent] 1745.9 [CarbohydrateContent] 25.1 [FiberContent] 6.6 [SugarContent] 13.7 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown sausage, drain off fat. Add celery and cook for 10 minutes, stirring occasionally. Add all remaining ingredients and cook covered for 10 minutes more. Simmer for 30 minutes, or until zucchini is tender. (If you use Italian sausage, the longer you cook it, the hotter it gets]. |
[Name] Orange Juice Bread [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2002-02-28T18:08:00Z [Description] "Orange juice bread is especially good for breakfast, or spread with butter for aftenoon tea" This recipe is from the "1735 House" in Fernandina Beach, Florida - a cute little bed and breakfast on the beach. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1 1/4", "2", "1 1/2", "1", "1/4", "1/4", "1/4", NA, NA, "1", "1", "1/3"] [RecipeIngredientParts] ["sweet butter", "sugar", "eggs", "all-purpose flour", "unbleached white flour", "baking powder", "salt", "milk", "lemon, zest of", "orange, zest of", "lemon juice", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 368.5 [FatContent] 13.3 [SaturatedFatContent] 7.9 [CholesterolContent] 84.5 [SodiumContent] 141.4 [CarbohydrateContent] 59.2 [FiberContent] 0.7 [SugarContent] 40.6 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] Cream the butter with the sugar in a large bowl. Beat the eggs and add to the creamed mixture. Sift the flour, baking powder, and salt together. Mix the orange juice and milk. Add the liquids alternately with the sifted dry ingredients to the creamed mixture, a little at a time, beating well after each addition. Stir the lemon and orange zest into the batter. Butter a loaf pan 11x4x3 inches. Line the bottom of the pan with waxed paper and butter the paper. Smooth the batter over the waxed paper and bake in an oven preheated to 325 degrees for 45 minutes, or until the bread springs back lightly when touched in the center. Combine the lemon and orange juice with the sugar in a small saucepan. Cook over medium heat until the sugar dissolves, stirring constantly. Brush the bread with this icing as soon as it is taken from the oven. Cool in the pan. |
[Name] Garlic Dipping Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Garlic Dipping Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Very Low Carbs", "Low Protein", "Spicy", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4"] [RecipeIngredientParts] ["margarine", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1626.7 [FatContent] 181.6 [SaturatedFatContent] 31.6 [CholesterolContent] 0.0 [SodiumContent] 2127.8 [CarbohydrateContent] 3.0 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 1/2 c. [RecipeInstructions] Combine ingredients in a small bowl. Microwave on 1/2 power for 20 seconds. Stir. |
[Name] Tuna Patties [AuthorId] 27440 [AuthorName] unclemitch [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Tuna Patties recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", NA, NA, "15", "5", "2"] [RecipeIngredientParts] ["tuna", "egg", "milk", "butter", "season salt", "Tabasco sauce", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 86.8 [FatContent] 6.7 [SaturatedFatContent] 3.0 [CholesterolContent] 45.8 [SodiumContent] 105.3 [CarbohydrateContent] 5.2 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 6 patties [RecipeInstructions] Mix ingredients. Form patties. Coat lightly with Flour. Fry in Vegtable Oil. |
[Name] Kelly's Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Kelly's Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Kid Friendly", "Potluck", "Christmas", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["fresh strawberries", "kiwi fruits", "mandarin orange", "mini marshmallows", "strawberry Jell-O gelatin dessert", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 282.5 [FatContent] 10.1 [SaturatedFatContent] 8.3 [CholesterolContent] 0.0 [SodiumContent] 88.4 [CarbohydrateContent] 48.4 [FiberContent] 3.3 [SugarContent] 39.1 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the fruit in a large bowl. Add marshmallows. Mix jello and cool whip together with a whisk until mixed well. Add to fruit and marshmallows and toss until well mixed. Chill. |
[Name] Tacos in Pasta Shells [AuthorId] 30067 [AuthorName] Kibbie [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Tacos in Pasta Shells 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/20/84/2/picjgKQls.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pasta Shells", "Cheese", "Meat", "Mexican", "Kid Friendly", "Potluck", "< 60 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "18", "2", "1", "1", "1", "1 1/2", "1", NA] [RecipeIngredientParts] ["ground beef", "cream cheese with chives", "salt", "chili powder", "jumbo pasta shells", "butter", "cheddar cheese", "monterey jack cheese", "tortilla chips", "sour cream", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 753.7 [FatContent] 57.8 [SaturatedFatContent] 30.1 [CholesterolContent] 200.8 [SodiumContent] 1490.2 [CarbohydrateContent] 8.6 [FiberContent] 0.6 [SugarContent] 4.4 [ProteinContent] 48.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown beef, stirring to break meat up. Drain fat. Over medium-low heat, add cream cheese, salt, and chili powder. Simmer 5 minutes. Toss cooked shells with butter. Fill with beef mixture. Arrange shells in buttered 13x9 inch pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated 350 degree oven for 15 minutes. Uncover, top with cheeses and chips. Bake 15 minutes more or until bubbly. Top each shell with sour cream and green onion. |
[Name] Tuna Spaghetti Casserole [AuthorId] 32198 [AuthorName] Fouzia Parkar [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Tuna Spaghetti Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Spaghetti", "European", "Kid Friendly", "< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", "200", "1/2", "2", "2", "1", "1/2", "1", "1/2", "6 -8", NA] [RecipeIngredientParts] ["tuna fish", "spaghetti", "onion", "garlic", "tomatoes", "sugar", "pepper", "parsley", "cheese", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 344.8 [FatContent] 4.9 [SaturatedFatContent] 2.5 [CholesterolContent] 21.8 [SodiumContent] 289.7 [CarbohydrateContent] 52.3 [FiberContent] 3.5 [SugarContent] 5.3 [ProteinContent] 22.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain out the oil from the tuna into a pan. Remove the tuna into a bowl and with the help of a fork, flake it. Heat the tuna oil. In that add the garlic and fry for little while then add the onion and sauté. Add the tuna then the tomatoes. After a while add sugar, salt, parsley and crushed pepper. Fry for little while then add the olives and the spaghetti. Cook for 2-3 minutes and then remove transfer into an oven dish. Top with grated cheese. Preheat the oven to 230°C. Place the dish in the oven and cook till cheese turns golden. |
[Name] Honey Oatmeal Chews [AuthorId] 12491 [AuthorName] Christine [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Honey Oatmeal Chews recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1", "2/3", "1/4", "1", "1/4", "1", "2 1/2", "1", "1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "brown sugar", "honey", "egg", "milk", "vanilla", "all-purpose flour", "baking soda", "salt", "quick-cooking oats", "flaked coconut", "raisins", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1105.6 [FatContent] 55.7 [SaturatedFatContent] 22.1 [CholesterolContent] 60.6 [SodiumContent] 466.4 [CarbohydrateContent] 144.6 [FiberContent] 4.8 [SugarContent] 88.9 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 6 dozen cookies [RecipeInstructions] Heat oven to 350F degrees. Cream Crisco, sugar, brown sugar, honey, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Combine flour, baking soda and salt. Mix into creamed mixture. Stir in oats, coconut, raisins and walnuts. Mix well. Drop rounded teaspoonfuls of dough onto ungreased baking sheet. Bake for 11-12 minutes for soft cookies, 13-14 minutes for crisp cookies. Remove to cooling rack. Makes 6 dozen 2 inch cookies. |
[Name] Oyster Crackers [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Oyster Crackers 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/20/84/5/picXgYnum.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/84/5/picXA3IEo.jpg"] [RecipeCategory] < 15 Mins [Keywords] ["Stove Top", "Easy"] [RecipeIngredientQuantities] ["2/3", "1", "1", "1", "1"] [RecipeIngredientParts] ["garlic powder", "dill weed"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 108.4 [FatContent] 12.2 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Stir together oil, dressing mix and spices in a saucepan and heat until warm. Drizzle over crackers and stir with a wooden spoon until well coated. Refrigerate overnight before serving. Store in covered container in refrigerater. |
[Name] Spicy Blackberry Vinegar [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Spicy Blackberry Vinegar recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2 1/3", "2", NA] [RecipeIngredientParts] ["blackberries", "cinnamon sticks", "allspice berries", "whole cloves", "vinegar", "sugar", "fresh blackberries"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2048.4 [FatContent] 5.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 27.8 [CarbohydrateContent] 489.3 [FiberContent] 49.2 [SugarContent] 444.2 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Break the cinnamon sticks into pieces. Put all the spices on a square of cheesecloth and tie up with a piece of string. Put the vinegar and sugar into a large saucepan. Stir over low heat, until the sugar has completely dissolved. Add the spice bag. Bring to a boil, lower heat, and simmer for 5 minutes. Add the blackberries and simmer for 10 minutes longer. Remove from heat and leave the blackberry mixture to cool completely. Discard the spice bag. Line a funnel with a double layer of cheesecloth. Strain flavored vinegar into sterilized bottles (within 1/8-inch of the tops]. Add fresh blackberries to each bottle. Seal the bottle and label. The vinegar is now ready to use. |
[Name] Orange Plus Asparagus Sauteed Salad [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2002-02-28T18:08:00Z [Description] Try serving this at your next luncheon with cold chicken breast. Very attractive and tasty. This recipe originally came from the Internet. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Vegan", "Low Cholesterol", "Free Of...", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/4", "3", NA, "2", "1/3", "3/4", "1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["white wine", "butter", "margarine", "pecans", "fresh asparagus", "fresh peas", "cremini mushrooms", "white mushrooms", "boston lettuce", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.5 [FatContent] 12.7 [SaturatedFatContent] 4.3 [CholesterolContent] 15.3 [SodiumContent] 57.0 [CarbohydrateContent] 14.6 [FiberContent] 5.1 [SugarContent] 8.1 [ProteinContent] 5.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt 1 tbsp butter (marg] in a skillet and saute the pecans until lightly browned. Remove from skillet and drain on a paper towel. Add remaining buter to the pan, saute the asparagus spears over medium heat for 2 minutes, add orange juice and wine to the pan, cover and steam for 3 minutes or until the asparagus is crisp tender (do not overcook]. Add peas cook 1 minute. Stir in the mushrooms and just heat through. Arrange the lettuce leaves on 4 plates. Let asparagus and veggies cool to room temp and then divide among the lettuce. Garnish with zest, Pecans and an orange wedge. Squeeze the orange juice from the wedges over the salad when serving. |
[Name] Raspberry Cream Shake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Raspberry Cream Shake recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Raspberries", "Berries", "Fruit", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["skim milk", "sugar-free raspberry gelatin", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 61.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 1.6 [SodiumContent] 79.1 [CarbohydrateContent] 12.1 [FiberContent] 2.7 [SugarContent] 1.8 [ProteinContent] 4.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 30 seconds or until smooth. |
[Name] Stuffed Banana Peppers [AuthorId] 3288 [AuthorName] TishT [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Stuffed Banana Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Potluck", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "1/2", "1/2", "1", "1", "2", "1", "1", "2 1/2", "1/2", "1", "1", "1/2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["banana peppers", "butter", "onion", "celery", "tomatoes", "tomato sauce", "garlic", "dried basil", "dried oregano", "salt", "ground black pepper", "egg", "Worcestershire sauce", "parmesan cheese", "hot Italian sausage", "mild Italian sausage"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 579.2 [FatContent] 37.9 [SaturatedFatContent] 14.2 [CholesterolContent] 104.3 [SodiumContent] 2542.9 [CarbohydrateContent] 30.0 [FiberContent] 4.6 [SugarContent] 7.7 [ProteinContent] 29.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut off tops of peppers, and remove stuff inside& seeds. Chop edible portions of tops; set aside. Bring a pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350F In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture. Using a piping bag or, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers. Bake uncovered in preheated oven for 1 hour. |
[Name] Green Bean Salad with a difference [AuthorId] 9869 [AuthorName] Evie3234 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-28T18:08:00Z [Description] I never liked broad beans until I took off the shells, yummm, this salad is a little different but very tasty. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "4", "4", "8", "3", "4", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["broad beans", "mange-touts peas", "fresh mint leaves", "spring onions", "olive oil", "cider vinegar", "sugar", "of fresh mint", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.0 [FatContent] 14.2 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 200.6 [CarbohydrateContent] 25.7 [FiberContent] 9.1 [SugarContent] 1.3 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Plunge the broad beans into a saucepan of boiling water, bring back to boil. Remove from the heat and immediately plunge into cold water. Drain, repeat with the French beans. Mix together the broad beans and French beans, the raw mange touts, fresh mint leaves and chopped spring onions. Dressing:Blend the olive oil, vinegar, sugar, chopped mint, garlic and seasoning thoroughly, then pour over the salad and toss well. Chill until ready to serve. |
[Name] Fresh Tomato, Red Onion and Basil Relish [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Fresh Tomato, Red Onion and Basil Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["4", "1/3", "2", "4", "1/2", "1", "1", "1", "2", "1/4", "1/3"] [RecipeIngredientParts] ["fresh tomatoes", "red wine vinegar", "red onions", "garlic", "fresh basil", "ground cumin", "coriander powder", "ground mustard", "salt", "ground black pepper", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 594.8 [FatContent] 39.9 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 2390.0 [CarbohydrateContent] 55.5 [FiberContent] 14.8 [SugarContent] 31.1 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Use fully ripened fresh tomatoes; core and chop coarsely. In a saucepan, bring vinegar to a simmer. Add onions and garlic; simmer until softened, 3 to 5 minutes; cool. In a bowl, gently combine tomatoes with basil, cumin, coriander, mustard, salt, pepper and olive oil; stir in onion mixture. Cover and refrigerate until ready to use. Serve over grilled fish, asparagus, baked potatoes, black bean cakes, or other fish, poultry and vegetables. |
[Name] Diabetic, Baked Grated Carrots with Sherry [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-28T18:08:00Z [Description] Make and share this Diabetic, Baked Grated Carrots with Sherry recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1"] [RecipeIngredientParts] ["carrots", "light margarine", "dry sherry", "fresh lemon juice", "chives"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 31.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 44.5 [CarbohydrateContent] 6.5 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Combine all ingredients except chives, stirring well. Put in a 1-quart casserole dish and sprinkle with chives. Bake, covered, for 30 minutes. |
[Name] Molasses Carrot Curry [AuthorId] 32281 [AuthorName] pdxjosh [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2002-02-28T18:08:00Z [Description] A warm spicy soup that I made for lunch on a cold, sunny day. Molasses goes wonderfully with curry. Feel free to substitute other vegetables for the carrots, especially potatoes. Goes well with cornbread. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Lunch/Snacks", "Beans", "Vegan", "Low Cholesterol", "Healthy", "Spicy", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "3", "2", "2", "1 1/2", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["onion", "garlic", "broth", "blackstrap molasses", "curry powder", "kidney bean", "carrots", "vinegar", "salt", "fresh ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 232.6 [FatContent] 6.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.8 [SodiumContent] 1793.2 [CarbohydrateContent] 36.5 [FiberContent] 8.5 [SugarContent] 8.2 [ProteinContent] 9.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a saucepan over low heat, saute the onions in the vegetable oil until they are soft. Add the garlic and continue cooking until the garlic begins to get soft. Increase the heat to medium-high and add the broth and remaining ingredients, except the vinegar. Once the soup begins to boil, reduce heat to medium-low and simmer uncovered until the carrots are cooked through and the soup begins to thicken. Stir in the vinegar and season with salt and pepper. |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.