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[Name] Picnic Salsa [AuthorId] 15900 [AuthorName] David Ball [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Picnic Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Melons", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["watermelon", "cantaloupe", "cucumber", "chopped tomato", "green bell pepper", "parsley", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 39.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.1 [CarbohydrateContent] 9.4 [FiberContent] 1.5 [SugarContent] 6.9 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 4 1/2 cups [RecipeInstructions] Combine all ingredients in a glass or plastic container. Chill and Enjoy! |
[Name] Teriyaki Scallop Roll-Ups [AuthorId] 12491 [AuthorName] Christine [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Teriyaki Scallop Roll-Ups recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["12", "1/3", "1/4", "1/4", "1", "2", "1/2", "1/2", "24", "12", "24"] [RecipeIngredientParts] ["bacon", "lime juice", "soy sauce", "light brown sugar", "garlic", "pepper", "sea scallops", "water chestnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 94.2 [FatContent] 7.5 [SaturatedFatContent] 2.0 [CholesterolContent] 10.8 [SodiumContent] 278.6 [CarbohydrateContent] 3.3 [FiberContent] 0.5 [SugarContent] 1.3 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 24 Appetizers [RecipeInstructions] To make teriyaki marinade, combine lime juice, soy sauce, oil, sugar, garlic and pepper; mix well. Wrap 1 scallop half, 1 pea pod and 1 water chestnut half in each bacon slice; secure with a wooden pick. Place in a shallow baking dish; pour marinade over them. Cover and refrigerate 4 hours or overnight, turning occasionally. Preheat oven to 450*. Place roll-ups on rack in aluminum foil lined shallow baking pan; bake 6 minutes. Turn; continue baking 6 minutes or until bacon is crisp. Serve Hot. Refrigerate leftovers. |
[Name] Pepperoni Caesar Salad [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Pepperoni Caesar Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Potluck", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "1/2", "1/4", "1/4", "8", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "red wine vinegar", "mayonnaise", "garlic", "Dijon mustard", "Worcestershire sauce", "pepper", "romaine lettuce", "croutons", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 303.9 [FatContent] 27.2 [SaturatedFatContent] 6.7 [CholesterolContent] 32.1 [SodiumContent] 559.4 [CarbohydrateContent] 6.2 [FiberContent] 1.3 [SugarContent] 0.6 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine dressing ingredients (first 7]. In large salad bowl, combine romaine and pepperoni. Drizzle with dressing. Sprinkle with croutons and parmasan. |
[Name] Vanilla Cream Fruit Tart [AuthorId] 25528 [AuthorName] Christine C. [CookTime] PT28M [PrepTime] PT40M [TotalTime] PT1H8M [DatePublished] 2002-02-28T18:09:00Z [Description] If you are looking for a gorgeous, delicious dessert for the summer, this is it! It is well worth the effort to make this spectacular tart. I have made it many times and have received rave reviews and recipe requests. It is best made and served the same day. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Spring", "Summer", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/2", "1 1/2", "1", "1/4", "1", "1", "1", "1", "1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "confectioners' sugar", "all-purpose flour", "cream cheese", "fresh strawberries", "fresh blueberries", "fresh raspberry", "cornstarch", "sugar", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 307.1 [FatContent] 20.3 [SaturatedFatContent] 12.6 [CholesterolContent] 58.1 [SodiumContent] 140.7 [CarbohydrateContent] 28.9 [FiberContent] 2.0 [SugarContent] 13.2 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 1 tart [RecipeInstructions] In a mixing bowl, cream butter and confecioners' sugar. Beat in flour (mixture will be crumbly]. Pat into the bottom of a greased 12 inch pizza pan. Bake at 300 for 25-28 minutes or until lightly browned. Cool. In another bowl, beat melted chips and cream. Add cream cheese; beat until smooth Spread over crust. Chill for 30 minutes. Arrange berries over filling (In a circular pattern, starting with raspberry in the middle looks beautiful]. In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat. Boil for 2 minutes or until thickened, stirring constantly. Cool; brush over fruit. Chill for 1 hour before serving. Best if served same day it is made. |
[Name] Mashed Potato Soup [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Mashed Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1/2", "1", "1", "4", "3", "1/2", "1", "1/4", "1", "1", NA] [RecipeIngredientParts] ["unsalted butter", "onion", "reduced-sodium chicken broth", "idaho potatoes", "water", "milk", "salt", "fresh ground pepper", "nutmeg", "cayenne", "chives", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 359.9 [FatContent] 16.8 [SaturatedFatContent] 10.4 [CholesterolContent] 43.5 [SodiumContent] 438.1 [CarbohydrateContent] 47.4 [FiberContent] 5.8 [SugarContent] 3.1 [ProteinContent] 7.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan or flameproof casserole, melt half the butter over moderate heat. Add the onion and cook, stirring occasionally, until the onion is golden and starting to brown at the edges, 8 to 10 minutes. Add the chicken broth, potatoes, and water. Bring to a boil, reduce the heat to a simmer, and cook, partially covered, until the potatoes are soft, 20 to 25 minutes. With a potato masher or the back of a large spoon, mash the potatoes just enough to thicken the soup, but leave plenty of chunks intact. Add the milk and the remaining butter. Season the soup with salt, pepper, nutmeg, and cayenne. Serve piping hot, garnished with the minced chives. |
[Name] Chicken Salpicon [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2002-02-28T18:09:00Z [Description] This is the Mexican version of Chicken Salad. If you are a Tex Mex enthusiast, you'll be sure to enjoy this recipe. It makes a great presentation served in a Tortilla bowl lined with lettuce, but can also be used as a dip. Enjoy a taste of Mexico without leaving your kitchen! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3 -4", "3 -6", "1", "1/2", "1/4", "1/2", "1/4", "1", "1", "3"] [RecipeIngredientParts] ["chicken breasts", "tomatoes", "onion", "cilantro", "white vinegar", "salt", "seasoning salt", "pepper", "avocados"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 379.9 [FatContent] 30.6 [SaturatedFatContent] 5.3 [CholesterolContent] 46.4 [SodiumContent] 443.3 [CarbohydrateContent] 11.2 [FiberContent] 7.4 [SugarContent] 1.9 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] After boiling chicken allow to cool and cut into strips or bite size pieces. Combine all ingredients and mix well. I like to serve the salpicon in a tortilla bowl, lined with lettuce. This also makes a great salsa for eating on tortilla chips. |
[Name] Chocolate Peanut Butter Bars( EASY) [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Chocolate Peanut Butter Bars( EASY) recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Kid Friendly", "Christmas", "< 15 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "2"] [RecipeIngredientParts] ["sugar", "peanut butter", "light corn syrup"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 4170.9 [FatContent] 149.6 [SaturatedFatContent] 35.2 [CholesterolContent] 13.0 [SodiumContent] 2722.3 [CarbohydrateContent] 690.8 [FiberContent] 18.6 [SugarContent] 356.9 [ProteinContent] 80.3 [RecipeServings] nan [RecipeYield] 1 13x9 pan [RecipeInstructions] In large saucepan,on low heat, cook sugar, peanut butter and corn syrup until sugar is dissolved. Remove from heat and add cereal. Stir until well coated. Spread into a greased 9x13 pan. Press lightly. Spread melted chocolate on top. Chill. |
[Name] Cranberry-Pepper Jelly (Hot) [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-28T18:09:00Z [Description] This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/86/1/picSJke7X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/86/1/pic2LlZns.jpg"] [RecipeCategory] Jellies [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 -4", "1 1/2", "1", "5", "3", "5"] [RecipeIngredientParts] ["cranberry juice cocktail", "vinegar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 751.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 191.8 [FiberContent] 0.5 [SugarContent] 189.9 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 5 1/2 pt jars [RecipeInstructions] In medium saucepan combine jalapeño peppers, cranberry juice and vinegar. Bring to a boil and then reduce heat. Cover and simmer 10 minutes. Strain mixture through a sieve, pressing with back of spoon to remove all liquid. Measure 2 cups liquid. Discard pulp. In 4-quart kettle combine the 2 cups liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and if using, add the whole hot peppers. Return to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar. Wipe rims, adjust lids. Process in boiling water bath for 5 minutes. Cool on wire rack. Jelly may require 2 to 3 days to set. |
[Name] Chocolate Cheese Swirl Cake [AuthorId] 32198 [AuthorName] Fouzia Parkar [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Chocolate Cheese Swirl Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cheese", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "2", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["water", "flour", "butter", "salt", "cream cheese", "sugar", "vanilla", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.3 [FatContent] 14.8 [SaturatedFatContent] 8.9 [CholesterolContent] 83.4 [SodiumContent] 119.9 [CarbohydrateContent] 25.6 [FiberContent] 1.0 [SugarContent] 12.7 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Crust:Mix salt and flour together. Cut the butter into small pieces and stir into the flour with help of a fork and add the water. Knead the mixture until it forms into a lean ball. Roll it out in the shape of a circle 2 cm wider than the baking pan. Place it into the baking pan and punch holes into it with a fork to prevent it from rising. Filling:Mix cheese, sugar and vanilla with a beater. add the eggs one at a time and mix well till creamy and well blended. Seperate 1/2 cup of this creamy batter and pour the melted chocolate into it. mix well. pour the remaining batter into the crust. Spoon out the chocolate batter over the cream batter and cut through with a knife to give a marble effect. Bake at 170 Degree C for 40 minutes. or till centre is set. Remove and leave aside to cool. After it cools, refrigerate it for 3 hours then serve. |
[Name] Nadia's Quick Chicken Curry [AuthorId] 29291 [AuthorName] Angela Sara [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-28T18:09:00Z [Description] Nadia is my thirteen year old daughter and this is her recipe. She loves to cook this for lunch, simple and quick! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/86/3/picOQcvah.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/86/3/picpxGvnv.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Southwest Asia (middle East]", "Asian", "Low Cholesterol", "Healthy", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "500", "1", "8", "1 1/2", NA] [RecipeIngredientParts] ["potatoes", "onion", "olive oil", "water", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1275.1 [FatContent] 24.5 [SaturatedFatContent] 5.8 [CholesterolContent] 187.5 [SodiumContent] 252.4 [CarbohydrateContent] 181.1 [FiberContent] 23.3 [SugarContent] 10.2 [ProteinContent] 83.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Peel and cut potaoes into small cubes (about the size of a sugar cube].", "Peel and chop onion.", "Cook onion in olive oil over a medium heat until softened, not brown.", "Add potatoes to the same pan and mix them with the onion.", "Keep stirring for about a minute.", "Add the water, salt and pepper.", "Cover the pan and let it cook over a gentle heat.", "When the water disappears the potatoes should be done.", "Just before the potatoes are too soft add the cooked chicken and curry powder.", "Stir gently so that the potatoes keep their'cubed' shape." ] |
[Name] Honey Dijon Mustard Dip [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Honey Dijon Mustard Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "3", "1", "2"] [RecipeIngredientParts] ["light sour cream", "honey", "Dijon mustard", "green onions", "fresh parsley", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 33.2 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 70.3 [CarbohydrateContent] 8.1 [FiberContent] 0.5 [SugarContent] 7.2 [ProteinContent] 0.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a food processor or blender, combine yogurt cheese or light sour cream, liquid honey, dijon mustard, green onions, parsley and lemon juice; blend until smooth. Chill before serving. |
[Name] Lemonade Dressing for Fruit Salad [AuthorId] 26268 [AuthorName] susan [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-28T18:09:00Z [Description] This is a nice alternative to a rich dessert. I've served it with sugar cookies. Also would be great with pound cake or angel food cake. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/3", "1"] [RecipeIngredientParts] ["eggs", "sugar", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 627.7 [FatContent] 32.2 [SaturatedFatContent] 25.8 [CholesterolContent] 141.0 [SodiumContent] 77.9 [CarbohydrateContent] 83.0 [FiberContent] 0.1 [SugarContent] 81.5 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In medium saucepan, combine lemonade, eggs, and sugar. Cook and stir over low heat until thickened. Allow to cool. Fold in Cool Whip. Chill. |
[Name] Perfect Choice-Caramelized Onions [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-28T18:09:00Z [Description] Bored with that steak dinner or roastbeef? Spike it up with these delicious caramelized onions that are so so good even on your burger. Fast and freshly made or frozen for that special occassion when time is of the essence..try this nice change to plain brown gravy..you won't be sorry ;) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/86/6/sHbFFfw0Q6i4LB1qvau4_IMG_8366.JPG" [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "4", "4", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "Worcestershire sauce", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 190.3 [FatContent] 12.7 [SaturatedFatContent] 4.6 [CholesterolContent] 15.3 [SodiumContent] 362.6 [CarbohydrateContent] 19.0 [FiberContent] 2.6 [SugarContent] 11.0 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] Over medium heat, heat skillet before placing in butter and oil. Add onion, salt, pepper, Worcestershire sauce, and sugar. Cook uncovered over medium heat, moving the onions around, until onions begin to get browned; approx. 8-10 minutes. Cover and reduce heat to medium-low and cook for an additional 13-15 minutes. The onions will sweat down and be glossy and soft. *(At this point for visual affects, I add 1/2 tsp. Gravy Master or Kitchen Bouquet] to give it a rich brown color. Can be made in advance; freezes very well for the next Sunday roastbeef dinner. Serve with hamburgers, roasts or steaks. |
[Name] Old Fashioned Walnut Bread [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Old Fashioned Walnut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Grains", "Fruit", "Nuts", "Kid Friendly", "Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "4", "2", "1", "1/4", "1 1/2", "1", "1 1/2"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "egg", "shortening", "milk", "vanilla", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 406.9 [FatContent] 18.8 [SaturatedFatContent] 3.4 [CholesterolContent] 26.3 [SodiumContent] 636.4 [CarbohydrateContent] 53.3 [FiberContent] 2.2 [SugarContent] 20.6 [ProteinContent] 8.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. Sift flour, sugar, baking powder and salt into large bowl. Add egg, shortning, milk and vanilla. Stir until all is moistened. Stir in the walnuts. Bake in a 9x5 loaf pan for 1 hour, 20 minutes, or until toothpick comes out clean. |
[Name] Diabetic Rock Cod Stuffed with Wild Fennel [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Diabetic Rock Cod Stuffed with Wild Fennel recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2 -3", "1", "1", "1", "3"] [RecipeIngredientParts] ["rock cod fish", "olive oil", "salt", "fresh ground pepper", "ground fennel", "wild fennel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.8 [FatContent] 4.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 388.1 [CarbohydrateContent] 0.4 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill. Rub the fish inside and out with the olive oil, salt, pepper and ground fennel seed. If necessary, cut the wild fennel to fit inside the fish, then tuck it into the cavity. Clean the grill rack with a wire brush and rub it with oil. When the coals are medium-hot, place the fish directly on the grill. Cook for 3 minutes, then cover, venting both the upper and lower vents of the barbecue. Cook about 20 minutes, or until the fish easily flakes from the bone with a fork. Remove to a platter and fillet one side, then remove the backbone and head by lifting on the tail. |
[Name] Italian Skillet Supper [AuthorId] 32250 [AuthorName] hannasant [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2002-02-28T18:09:00Z [Description] Enjoyable casserole style meal. I enjoy changing or adding different things, like black olives and mushrooms. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Potluck", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1 - 1 1/2", "1", "1", "1", "1/2", "1/4", "1/4", "1/4", "1/4", "1/4", "8", "1", "3/4"] [RecipeIngredientParts] ["ground beef", "onion", "tomato sauce", "egg", "salt", "pepper", "oregano", "sage", "cheese", "tomatoes", "macaroni"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 558.8 [FatContent] 32.6 [SaturatedFatContent] 15.8 [CholesterolContent] 166.3 [SodiumContent] 1233.6 [CarbohydrateContent] 27.8 [FiberContent] 2.3 [SugarContent] 4.9 [ProteinContent] 37.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients except cheese, tomato and macaroni. Spoon 1/2 of mixture into 8\" skillet (or baking dish]. Cover with macaroni, 1/2 of cheese, tomato slices, then remaining mixture. Bake at 350 for 40 minutes. Top with rest of the cheese, and bake for 5 more minutes. |
[Name] Low Calorie and Fabulous Peanut Butter Cookies [AuthorId] 32327 [AuthorName] CalorieCounter [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-02-28T18:09:00Z [Description] I found this recipe in a Low Calorie cookbook that was written before Low Calorie was truly en vogue. I made these cookies last weekend and the whole family LOVED them. They stay soft, but are best right out of the oven. (They won't stay around long anyway!) [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2 - 1", "1/3", "1/3", "1/2", "1", "1"] [RecipeIngredientParts] ["flour", "baking soda", "margarine", "sugar", "brown sugar", "vanilla", "rolled oats"] [AggregatedRating] 3.5 [ReviewCount] 7.0 [Calories] 59.9 [FatContent] 2.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 51.0 [CarbohydrateContent] 8.0 [FiberContent] 0.3 [SugarContent] 3.9 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 36 Cookies [RecipeInstructions] Preheat oven to 325°F. Combine flour and baking soda in small bowl and set aside. In a separate bowl, using a mixer, lightly beat margarine until soft, then add dry ingredients (sugar and brown sugar] and peanut butter. Beat until smooth, scraping edges as necessary. Add in egg whites and vanilla and mix well. Now add the flour mixture and beat slowly. Fold in oats using a spatula. Drop onto ungreased cookie sheet. These cookies don't spread very much so you can put them fairly close together. Bake 8-10 minutes or until edges turn golden brown. This recipe yields about 36 medium cookies. Each cookie has about 70 calories- not too shabby! |
[Name] Mango Salsa [AuthorId] 15900 [AuthorName] David Ball [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-28T18:09:00Z [Description] Great recipe from Cooking Light! Very healthy, great with fish, chicken and on its own. Add avocados and/or onions for variety. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/87/1/fqECAxshS1qutKHXmXru_untitled-8951.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/87/1/QKG6VPeTTuU0n7SB6Afn_untitled-8953.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/87/1/zWYoHM10SaWpUMUZGNaU_untitled-8949.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/87/1/picLnV8dk.jpg" ] [RecipeCategory] Sauces [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["mangoes", "chopped tomatoes", "cilantro", "lime juice", "ginger"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 35.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 8.6 [FiberContent] 1.3 [SugarContent] 7.0 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] 1/2 cup [RecipeInstructions] Combine all the ingredients in a glass or plastic container; cover and chill. Enjoy. |
[Name] Vegetarian Corn Relish [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Vegetarian Corn Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["5", "5", "1", "1 1/2", "1", "3/4", "2/3", "1", "1"] [RecipeIngredientParts] ["corn", "fresh tomatoes", "cucumber", "onions", "green pepper", "sugar", "cider vinegar", "mustard seeds", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.9 [FatContent] 3.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 633.0 [CarbohydrateContent] 107.2 [FiberContent] 10.2 [SugarContent] 54.0 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] 4 pints [RecipeInstructions] Mix all the ingredients in a large pot and bring them to a hard boil. Remove the pot from the heat immediately. Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling water bath for 10 minutes. |
[Name] Black Sesame Asparagus [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-28T18:09:00Z [Description] This is one of my favorite dishes at a local restaurant called Cracker's. This is THE best asparagus I have ever tasted! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/87/3/20873.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/87/3/picKtFIxX.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["asparagus", "black sesame seed", "fresh lemon", "butter", "kosher salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 67.5 [FatContent] 4.3 [SaturatedFatContent] 2.1 [CholesterolContent] 7.6 [SodiumContent] 74.2 [CarbohydrateContent] 6.9 [FiberContent] 3.3 [SugarContent] 1.6 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim bottom 1/4 of asparagus off, or the whitish colored part,and discard. Wash before cooking. Sauté the asparagus in butter, with salt, pepper and black sesame, over medium heat. Continue until the asparagus\"gives\" a little. This all depends on the thickness of the asparagus. Some water can be added if the asparagus starts to brown. Squeeze juice from 1/2 lemon over asparagus, and serve. |
[Name] Pineapple, Apple, Banana and Orange Juice [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Pineapple, Apple, Banana and Orange Juice recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Apple", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "1/2", "3"] [RecipeIngredientParts] ["apple", "orange", "banana", "pineapple chunks in juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 175.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 45.5 [FiberContent] 4.9 [SugarContent] 34.9 [ProteinContent] 1.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Place everything into a powerful blender and puree." |
[Name] Irish Beef Stew [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT10H [PrepTime] PT10M [TotalTime] PT10H10M [DatePublished] 2002-02-28T18:09:00Z [Description] Make and share this Irish Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["One Dish Meal", "Potato", "Vegetable", "Meat", "European", "Healthy", "Potluck", "Weeknight", "St. Patrick's Day", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["stewing beef", "water", "salt", "pepper", "carrots", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 247.4 [FatContent] 5.6 [SaturatedFatContent] 2.4 [CholesterolContent] 72.6 [SodiumContent] 1092.9 [CarbohydrateContent] 23.3 [FiberContent] 3.0 [SugarContent] 8.2 [ProteinContent] 27.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in slow cooker. Cook on LOW 8-10 hours. Stewing beef does NOT have to be prebrowned! |
[Name] Maple Pecan Dessert Squares [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-28T18:10:00Z [Description] One of my favorite desserts, doesn't last long at my house. If you like pecan pie, you are sure to like this! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "2/3", "1/4", "2", "1", "3/4", "1/2", "2"] [RecipeIngredientParts] ["flour", "butter", "brown sugar", "pure maple syrup", "brown sugar", "butter", "eggs", "salt", "pecans", "vanilla", "flour"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 450.2 [FatContent] 23.2 [SaturatedFatContent] 10.7 [CholesterolContent] 87.7 [SodiumContent] 154.0 [CarbohydrateContent] 59.1 [FiberContent] 1.3 [SugarContent] 43.4 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F degrees. Stir together 1 cup flour, 1/2 cup melted butter, and 1/4 cup brown sugar until mixed well. Pour into 8-inch square baking pan and press onto the bottom with fingers. Bake for 5 minutes, then remove and set aside. Turn oven up to 400°F degrees. Combine maple syrup and 2/3 cup brown sugar in saucepan, bring to a boil, then simmer for 5 minutes. Cool to lukewarm and stir in butter until melted. Stir in eggs. Stir in pecans, vanilla, and flour until mixed well. Pour mixture over partially baked crust. Bake at 400°F for 5 minutes, then reduce heat to 350°F and continue baking another 20 minutes until the top bubbles. Let cool. Serve with whipped cream or ice cream if desired. |
[Name] Microwave Diabetic Fish with Cool Cucumber Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this Microwave Diabetic Fish with Cool Cucumber Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/87/7/picx5Z3i0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/87/7/pickxHGj4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/87/7/picHmtdLD.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "Healthy", "High In...", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "2", "2", "1 1/2"] [RecipeIngredientParts] ["cucumber", "plain low-fat yogurt", "prepared mustard"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 151.2 [FatContent] 3.6 [SaturatedFatContent] 0.7 [CholesterolContent] 65.4 [SodiumContent] 174.8 [CarbohydrateContent] 1.6 [FiberContent] 0.1 [SugarContent] 1.0 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thaw fish, if frozen. Turn under any thin edges of fish. In a 12 x 7½ x 2-inch baking dish (use an 8x8x2-inch baking dish for low-wattage ovens] arrange fish fillets with thicker portions toward outer edges of the dish. Cover dish with vented clear plastic wrap. Cook on 100% power (high] for 4 to 7 minutes or till fish flakes easily when tested with a fork, giving dish a half-turn after 3 minutes. Meanwhile, for sauce, in a small bowl stir together cucumber, mayonnaise, yogurt, and mustard. Serve with fish. |
[Name] Bran Muffins [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-28T18:10:00Z [Description] Very moist and delicious muffins. My husband could eat these every single day if I made them often enough. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/87/8/piclHg5ha.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["butter", "egg", "brown sugar", "sour cream", "flour", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 188.0 [FatContent] 10.0 [SaturatedFatContent] 6.0 [CholesterolContent] 37.1 [SodiumContent] 194.6 [CarbohydrateContent] 24.3 [FiberContent] 1.4 [SugarContent] 14.8 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 15-16 muffins [RecipeInstructions] Mix ingredients altogether. Spoon into muffin tins. I use the paper muffin cups to make clean up easier. Bake for 15 minutes at 425 degrees until light brown. |
[Name] Canadian Living Falafels With Tahini Sauce [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT5M [PrepTime] PT1H30M [TotalTime] PT1H35M [DatePublished] 2002-02-28T18:10:00Z [Description] I have not tried this, but, even though it requires deep frying, it just sounded too delicious to pass up. Since I wanted to keep the recipe handy, I thought I would share by posting it here for all to see -- and hopefully try. |
[Name] Vegetarian Green Tomato Salsa [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this Vegetarian Green Tomato Salsa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/88/0/piciZ4KnQ.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 15 Mins", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["green tomatoes", "onion", "garlic", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 60.9 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 16.8 [CarbohydrateContent] 8.2 [FiberContent] 1.7 [SugarContent] 5.7 [ProteinContent] 1.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] "Combine all the ingredients in a blender or food processor." |
[Name] Chocolate Haystacks [AuthorId] 17721 [AuthorName] jean1 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-28T18:10:00Z [Description] When you make these you will not be able to eat just one. These are so good and fast and easy. My family goes crazy when I make these and they are gone in a minute. Hope you try these [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "8 1/2", "7"] [RecipeIngredientParts] ["chocolate chips", "creamy peanut butter", "miniature marshmallows"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 234.1 [FatContent] 13.8 [SaturatedFatContent] 4.5 [CholesterolContent] 0.0 [SodiumContent] 107.7 [CarbohydrateContent] 27.7 [FiberContent] 2.1 [SugarContent] 15.9 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 20 pieces [RecipeInstructions] In a large bowl microwave chips on Medium-High (70] power for 1 minute, stir. Microwave 10-20 second more until smooth. Take out and add peanut butter, stir until well blended. Add chow mein noodles and marshmallows; stir until all ingredients are coated. Drop by rounded tablespoon onto cookie sheet lined with waxed paper. Refrigerate until ready to serve. |
[Name] Rigatoni, Risotto Style [AuthorId] 32281 [AuthorName] pdxjosh [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2002-02-28T18:10:00Z [Description] This pasta has a nice creamy taste without a lot of fat or dairy. It's nice and quick to prepare, and you can make it with whatever vegetables or pasta you have on hand. Exclude the cheese or replace with soy cheese and it's vegan. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/2", "1/2", "1", "6", "2 -3", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "dried sage", "thyme", "carrot", "green beans", "broth", "pecorino romano cheese", "salt", "fresh ground pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 214.3 [FatContent] 3.9 [SaturatedFatContent] 1.6 [CholesterolContent] 7.6 [SodiumContent] 407.8 [CarbohydrateContent] 38.2 [FiberContent] 5.0 [SugarContent] 2.7 [ProteinContent] 9.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the vegetable broth to a simmer. Meanwhile, warm the oil in a saucepan over medium-low heat. When it's heated, add the onion and saute until it becomes transparent, about 5 minutes. Add the sage, thyme, and garlic and cook until the garlic begins to soften. Make sure that the onion and garlic do not brown. Add the rigatoni to the onion and garlic, and saute until thoroughly coated. Increase the heat to medium-high and add broth to a depth of about 1/2 inch. Cook, stirring frequently, until the broth is nearly gone, and then add more broth. The broth and the starch from the pasta should begin to cook down into a sauce. After cooking the pasta for about five minutes, add the carrots and the green beans. Cook as above, until the rigatoni is al-dente and the vegetables are cooked to your liking. Remove the pan from the heat and stir in the cheese. Season with salt and freshly ground pepper to taste. |
[Name] Microwave Peanut Butter and Jam Bars [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this Microwave Peanut Butter and Jam Bars recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/88/3/picrZqkE2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/88/3/picIqwifA.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "Microwave", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["6", "1/3", "1/3", "1/3", "1", "1 2/3", "2/3"] [RecipeIngredientParts] ["margarine", "peanut butter", "light brown sugar", "sugar", "egg", "all-purpose flour"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 412.5 [FatContent] 14.8 [SaturatedFatContent] 2.8 [CholesterolContent] 26.4 [SodiumContent] 173.7 [CarbohydrateContent] 64.8 [FiberContent] 1.8 [SugarContent] 36.1 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine margarine, peanut butter, sugars and egg. Then add flour and beat until crumbly. Reserve one cup of the crumbs. Press remaining crumbs into an 8\" square glass dish. Place on inverted plate in microwave. Cook at medium 6 1/2 minutes or until base looks dry. Spread jam to base within 1/2\" of edge. Sprinkle with reserved crumbs. Cook on medium 6-7 minutes. Cool. Makes 16 bars. |
[Name] CHEWY Chocolate Chip Cookies [AuthorId] 7308 [AuthorName] Kat2355 [CookTime] PT10M [PrepTime] PT7M [TotalTime] PT17M [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this CHEWY Chocolate Chip Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/88/4/picD8dYFO.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "Grains", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "2", "1/4", "1/2", "1", "2"] [RecipeIngredientParts] ["margarine", "brown sugar", "eggs", "vanilla", "flour", "cornstarch", "salt", "baking soda", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 101.4 [FatContent] 4.2 [SaturatedFatContent] 1.7 [CholesterolContent] 7.8 [SodiumContent] 78.5 [CarbohydrateContent] 15.8 [FiberContent] 0.6 [SugarContent] 10.5 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Preheat oven to 350F degrees. In a large bowl, cream margarine and brown sugar together. Beat in eggs one at a time. Add vanilla. Sift dry ingredients together. Add to wet mixture. Stir in chocolate chips. Do not overmix. Drop onto a greased cookie sheet (or roll into balls if you prefer]. Bake for 10 to 12 minutes (DO NOT go over 12 minutes- they will become harder!]. |
[Name] Lasagna Roll-Ups [AuthorId] 28408 [AuthorName] Ladybug II [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2002-02-28T18:10:00Z [Description] Fantastic Sside or meatless main dish for Italian meal! Also, Great for presentation. Prepare when having company for dinner, esp. the holidays! [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "1/2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["tomatoes", "spinach", "low-fat ricotta cheese", "mozzarella cheese", "parmesan cheese", "chives", "garlic", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.2 [FatContent] 10.1 [SaturatedFatContent] 4.5 [CholesterolContent] 22.1 [SodiumContent] 259.5 [CarbohydrateContent] 60.7 [FiberContent] 3.4 [SugarContent] 3.3 [ProteinContent] 18.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Boil and rinse lasagna.", "Mix Ricotta cheese, mozzarella cheese, all garlic, chives and 1/4 cup of parmesan cheese.", "Chop tomatoes.", "Drain spinach.", "Lay one noodle flat.", "Spread cheese mixture down center (not too thick].", "Alternate tomatoes and spinach down noodle.", "Sprinkle with parmesan cheese.", "Roll noodle up.", "Brush with olive oil (optional].", "Sprinkle with garlic (optional].", "Repeat procedure until finished with all noodles.", "Bake these on 400°F for about 30-40 minutes. May also serve with marinara sauce." ] |
[Name] Tomatoes Florentine [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-02-28T18:10:00Z [Description] One of our favourites, especially in tomato season!! but good all year round. from Smart cooking by Anne Lindsay [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Summer", "< 30 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "1", "1/3", NA, NA, "2", "2", "2"] [RecipeIngredientParts] ["tomatoes", "butter", "onion", "garlic", "frozen chopped spinach", "milk", "salt", "fresh ground pepper", "fresh parsley", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 86.8 [FatContent] 2.9 [SaturatedFatContent] 1.5 [CholesterolContent] 5.7 [SodiumContent] 108.0 [CarbohydrateContent] 12.8 [FiberContent] 3.7 [SugarContent] 4.5 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut a slice from top or each tomato. Scoop out pulp to halfway down tomato and save for sauce or soup. In a frypan, melt butter. Stir in onion and garlic, cook over medium heat until tender. Stir in spinach, milk,and salt and pepper to taste. Spoon mixture into tomatoes and arrange in ovenproof serving dish or on baking sheet. topping: Combine bread crumbs, parsley and cheese, sprinkle over top of tomatoes. Bake in 400 degrees oven for 20 minutes or until heated through. |
[Name] Fudge Frosting [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this Fudge Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Low Protein", "Healthy", "Kid Friendly", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "3", "1", "4", "5", "1"] [RecipeIngredientParts] ["sugar", "light corn syrup", "milk", "butter", "vanilla"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 274.1 [FatContent] 7.3 [SaturatedFatContent] 4.5 [CholesterolContent] 7.0 [SodiumContent] 24.6 [CarbohydrateContent] 55.2 [FiberContent] 1.6 [SugarContent] 50.6 [ProteinContent] 1.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook sugar, corn syrup, milk and chocolate, stirring constantly, until sugar is dissolved. Continue cooking to 232°F, stirring occasionally. Remove from heat; add butter, and cool without stirring until the bottom of the pan is lukewarm. Add vanilla and beat until creamy and just barely holds its shape. Frost cake quickly before frosting hardens. |
[Name] Tunnel of Fudge Cake [AuthorId] 27643 [AuthorName] MizzNezz [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this Tunnel of Fudge Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Southwestern U.S.", "Kid Friendly", "Potluck", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1 1/3", "3/4", "1/2", "4", "1", "2", "1", "1/2", "1/2", "1/2", "2", "3/4", "1/4", "4 -6"] [RecipeIngredientParts] ["milk", "chocolate pudding", "sugar", "butter", "vegetable shortening", "eggs", "vanilla", "flour", "milk", "baking powder", "salt", "walnuts", "powdered sugar", "milk"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 484.4 [FatContent] 31.4 [SaturatedFatContent] 11.8 [CholesterolContent] 81.5 [SodiumContent] 192.8 [CarbohydrateContent] 48.4 [FiberContent] 3.4 [SugarContent] 29.6 [ProteinContent] 8.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] --------------------Filling-----P·. Cook pudding mix and milk in med pan until it boils. Stir in choc chips until melted. Set aside. --------------------Cake--------x½. Heat oven to 350*. Grease and flour bundt pan. Cream sugar, butter, and shortning until fluffy. Beat in eggs and vanilla. Add flour, milk, cocoa, baking powder and salt. Beat on low speed 3 minutes. Stir in walnuts. Pour half into pan. Spoon filling over the middle of of batter. Spoon remaining batter over this. Bake for about 55 min, until cake springs bake when touched lightly. Cool 1 hour. Remove from pan and set aside until completely cooled. ----------------------Glaze----- Õ. Mix sugar, cocoa, and enough milk to thin for glazing. Spoon over cooled cake, allow it to run down the sides. |
[Name] Irish Fluffy Lemon Pudding [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-02-28T18:10:00Z [Description] This is a wonderful dessert it has a fluffy top and a creamy lemon base. If you want a heavier lemon flavor increase the Zest. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/88/9/picvqikFW.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "1/2", "1 1/4"] [RecipeIngredientParts] ["butter", "lemons", "eggs", "flour", "milk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 204.1 [FatContent] 11.3 [SaturatedFatContent] 6.2 [CholesterolContent] 131.7 [SodiumContent] 115.2 [CarbohydrateContent] 21.4 [FiberContent] 3.0 [SugarContent] 0.2 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cream the butter.", "Add sugar and beat well.", "Grate the rind of the lemons and squeeze out the juice, strain, set aside.", "Separate the eggs, add one yolk at a time to the butter/sugar mixture beating well between Stir in the flour and gradually add the lemon juice and rind'.", "Add the milk.", "Whisk the egg whites stiff and fold gently into the batter.", "Place into a pie plate and bake in a 350F oven for apprx 40 minutes.", "Dredge with Icing sugar (optional].", "Serve with whipped cream (optional]." ] |
[Name] Grilled Shrimp Kabobs [AuthorId] 32330 [AuthorName] Christine Bettiga [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-02-28T18:10:00Z [Description] These are very easy to make and great as an appetizer or served with salad or a rice dish for a backyard BBQ! I like to add Essence or Creole Seasoning and Poblano or Jalapeno Pepper to the skewers to give them a little extra Zing! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/0/sUYK2L92SqKI12sfABFA_DSC_0291.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/0/sECxyCs6R2qqT9Jzvl9f_DSC_0298.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/0/01468964907.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/0/01467314808.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/0/xgFeG5YMRJKDVbJ4WyIW_DSC_0292.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/0/jL4LOh4CRSCsucCVtAcA_DSC_0294.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/0/picnizQSW.jpg"] [RecipeCategory] Vegetable [Keywords] ["Creole", "Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "2", "1", "1", "1", NA, "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["white wine", "extra virgin olive oil", "lemon juice", "lemon pepper", "garlic powder", "fresh garlic clove", "dried cilantro", "large shrimp", "zucchini", "red bell peppers", "green bell pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 190.0 [FatContent] 12.8 [SaturatedFatContent] 1.8 [CholesterolContent] 95.5 [SodiumContent] 535.7 [CarbohydrateContent] 5.9 [FiberContent] 1.1 [SugarContent] 3.5 [ProteinContent] 11.4 [RecipeServings] nan [RecipeYield] 6 Kabob Skewers [RecipeInstructions] You can use tomato, onion or other vegetables also. Mix the marinade in a ziploc bag, add shrimp, shake to coat. Place in refrigerator for 1 hour. Soak the skewers in salt water to soften so they will not burn. Cut up the vegetables into large enough pieces to place on skewers. Remove shrimp from bag. Place left over marinade into a bowl for brushing on kabobs as they grill. Alternate adding vegetables and shrimp to skewers. Place kabobs on cooking sheet. Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing. Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor]. Brush Shrimp and Vegies with leftover Marinade as they cook. Cook until vegies are tender, approximately 3-5 minutes per side. Serve immediately! Great with salad or rice dishes. |
[Name] Vegetarian Fried Green Tomatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT19M [PrepTime] PT10M [TotalTime] PT29M [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this Vegetarian Fried Green Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "1/4", NA] [RecipeIngredientParts] ["green tomatoes", "yellow cornmeal", "brown sugar", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.9 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 605.9 [CarbohydrateContent] 22.1 [FiberContent] 2.6 [SugarContent] 8.9 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut each tomato into 3 thick slices. Combine corn meal, brown sugar, salt and pepper. Dip both sides of each tomato slice into corn meal mixture. Heat a small amount of oil in a large fry pan. Fry tomato slices, a few at a time, over medium-high heat until golden brown on both sides, adding more oil to pan as needed. Serve immediately. |
[Name] Irish Cream Bundt Cake [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this Irish Cream Bundt Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/2/VW1LQrBQSYOZ0vwHidue_bundt%20cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/2/G1XvivnS52BXThKejdFg_bundt%20cake-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/2/eKEZHKkYTIuMf7pNMrOB_14897790009751207066284.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/2/GkmDt67aS5yewKC1gLdh_bundt%20cake-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/2/01458431922.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/2/picjw8j8M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/2/picKcyON4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/2/picuk7BS0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/89/2/picGIebnu.jpg" ] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "European", "Potluck", "St. Patrick's Day", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1/4", "1/2", "3/4", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["pecans", "vanilla instant pudding mix", "eggs", "water", "irish cream", "butter", "water", "white sugar", "irish cream"] [AggregatedRating] 5.0 [ReviewCount] 59.0 [Calories] 779.2 [FatContent] 45.0 [SaturatedFatContent] 11.9 [CholesterolContent] 124.8 [SodiumContent] 747.5 [CarbohydrateContent] 89.9 [FiberContent] 2.0 [SugarContent] 65.6 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F (165°C]. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream. |
[Name] Cheese Toast [AuthorId] 32198 [AuthorName] Fouzia Parkar [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this Cheese Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Healthy", "Kid Friendly", "< 15 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["5", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["cottage cheese", "flour", "baking soda", "turmeric powder", "egg", "chili powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.3 [FatContent] 3.8 [SaturatedFatContent] 1.7 [CholesterolContent] 48.6 [SodiumContent] 400.8 [CarbohydrateContent] 14.4 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] 5 slices [RecipeInstructions] In a bowl mix together cheese, flour, red chilli powder, soda, salt, turmeric powder and egg. Spread this mixture evenly on the slices of bread. Heat oil in a pan and fry the slices of bread till golden brown. These slices can also be baked instead of being fried. |
[Name] Turkey with dressing sandwiches [AuthorId] 31919 [AuthorName] Joan Manthe [CookTime] PT9H [PrepTime] PT30M [TotalTime] PT9H30M [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this Turkey with dressing sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] "chicken broth" [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 312.0 [FatContent] 13.8 [SaturatedFatContent] 3.8 [CholesterolContent] 122.6 [SodiumContent] 413.7 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 43.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the thawed turkey breast in a crock pot and cook for 8 hours. When cool enough to handle, shred the turkey into pieces. Put back in crock pot. Make the stuffing according to the package. Add stuffing mix to turkey in crock pot. Pour can of chicken broth into crock pot and stir til well mixed. Heat until heated through. Serve on your favorite bun. |
[Name] Vegetarian Garlic & Herb Roasted Vegetables [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this Vegetarian Garlic & Herb Roasted Vegetables 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/20/89/5/picuBaHvW.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4 -6", "4 -6", "4 -6", "6", "1/4", "2", "1", "1", "4"] [RecipeIngredientParts] ["carrots", "baby turnips", "yukon gold potatoes", "olive oil", "dried herbs", "salt", "fresh ground pepper", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 229.9 [FatContent] 9.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 448.9 [CarbohydrateContent] 34.8 [FiberContent] 4.5 [SugarContent] 4.7 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Trim the root ends and tops from the carrots and turnips. Do not trim the root ends of the beets. Trim the tops to 1/2 inch. Combine all the vegetables in a bowl and add the olive oil, herbs, salt, pepper and garlic. Turn to mix well. Transfer the vegetables to a shallow baking dish and roast for 45 minutes, turning occasionally, until they are easily pierced with the tip of a sharp knife. |
[Name] Hamburger Chow Mein Skillet [AuthorId] 32395 [AuthorName] Mark Dickinson [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-28T18:10:00Z [Description] Make and share this Hamburger Chow Mein Skillet recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Australian", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["750", "1", "1/2", "250", "2", NA, "1"] [RecipeIngredientParts] ["hamburger", "onion", "cabbage", "green beans", "celery", "curry powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.1 [FatContent] 14.6 [SaturatedFatContent] 5.5 [CholesterolContent] 84.4 [SodiumContent] 104.7 [CarbohydrateContent] 8.3 [FiberContent] 3.2 [SugarContent] 3.5 [ProteinContent] 27.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown onion in frypan- add meat,curry& brown slightly. Cut cabbage up finely,cut celery into 25cm lenghts,add beans Add to meat& onion, Add soup mix& 2 cups of water- mix well& allow to simmer for about 1 hour. Serve with rice. |
[Name] Mint Dressing [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this Mint Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Refrigerator", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1/2"] [RecipeIngredientParts] ["sugar", "water", "lemon juice", "fresh mint leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 98.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 25.4 [FiberContent] 0.1 [SugarContent] 25.0 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, water, and lemon juice in a small saucepan; bring to a boil, stirring occasionally. Remove from heat. Combine sugar mixture and mint leaves in container of an electric blender or food processor; process until leaves are finely chopped. Cover and chill dressing 2 to 3 hours. Serve dressing over fresh fruit. |
[Name] Garden Veggie Sauce [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this Garden Veggie Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "2", "1", "5", "3", NA, NA, NA] [RecipeIngredientParts] ["stewed tomatoes", "tomato paste", "fresh basil", "honey", "zucchini", "carrot", "asparagus spears", "fresh mushrooms", "salt", "pepper", "cooked pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 220.0 [CarbohydrateContent] 9.7 [FiberContent] 2.3 [SugarContent] 5.8 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] 3 1/2 cups of sauce [RecipeInstructions] Combine undrained tomatoes, tomato paste, basil and honey. Bring to boil and reduce heat. Simmer, uncovered for 5 minutes. Add squash, asapargus, mushrooms and carrot. Cook covered for 5- 7 minutes until veggies are tender. Season with salt/pepper to taste. *Sprinkleon your favorite cheese and enjoy. |
[Name] Foolproof Perky Pasta Sauce [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-02-28T18:11:00Z [Description] This is one of my favorite dishes to prepare in a "pinch". It's super easy to make, quick and you'll like the little kick it offers. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", NA] [RecipeIngredientParts] ["sweet peppers", "white wine worcestershire sauce", "monterey jack pepper cheese", "cooked pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.0 [FatContent] 5.0 [SaturatedFatContent] 2.8 [CholesterolContent] 12.6 [SodiumContent] 239.2 [CarbohydrateContent] 7.0 [FiberContent] 1.1 [SugarContent] 2.1 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] 1 1/3 cups of sauce [RecipeInstructions] Prepare hollandaise sauce according to package directions using only 2 tablespoons of margarine or butter. Stir in peppers and Worcestershire sauce. Remove pan from heat. Stir in cheese until melted. Pour over pasta and toss. |
[Name] 30 Minute Chili [AuthorId] 25430 [AuthorName] Brenda Stafford [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this 30 Minute Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "Mexican", "< 30 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "4", "2 1/2", "1", "1", "1", "1/4 - 1/2", "1", "1", "1"] [RecipeIngredientParts] ["hamburger", "yellow onion", "garlic cloves", "chili powder", "black pepper", "salt", "cumin", "cayenne pepper", "pinto beans", "crushed tomatoes", "beef broth"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 446.0 [FatContent] 15.8 [SaturatedFatContent] 5.2 [CholesterolContent] 77.1 [SodiumContent] 1724.2 [CarbohydrateContent] 40.9 [FiberContent] 13.1 [SugarContent] 5.7 [ProteinContent] 37.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown beef with onion and garlic in 5-quart dutch oven or large skillet over med high heat for 5 to 6 minutes. Add seasonings, and stir to combine, Heat 1 minute. Stir in pinto beans, broth and tomatoes. Bring to boil, reduce heat and simmer for 15 minutes uncovered. Garnish with onion and cheddar cheese. |
[Name] Catalina Dressing [AuthorId] 32006 [AuthorName] Nancy Egler-Nellis [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this Catalina Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["red wine vinegar", "sugar", "Worcestershire sauce", "celery seed", "garlic powder", "black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 686.4 [FatContent] 54.6 [SaturatedFatContent] 7.6 [CholesterolContent] 0.0 [SodiumContent] 896.0 [CarbohydrateContent] 49.2 [FiberContent] 1.2 [SugarContent] 43.7 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Mix all together and refrigerate. I freshly grind all spices, makes for better flavor. |
[Name] Baked Pasta Sauce [AuthorId] 30534 [AuthorName] Lorac [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-28T18:11:00Z [Description] Baking gives this sauce a unique roasted flavor. You can substitute ham, cooked bacon, or pancetta for the salami. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/90/3/picoJzQq3.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Cheese", "Vegetable", "Meat", "European", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/8 - 1/4", "1", "1/4", "6", NA, "1/3", "1/3"] [RecipeIngredientParts] ["diced tomatoes", "garlic cloves", "onion", "dried basil", "fresh basil", "olive oil", "red pepper flakes", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 295.1 [FatContent] 19.9 [SaturatedFatContent] 4.9 [CholesterolContent] 17.4 [SodiumContent] 802.7 [CarbohydrateContent] 23.4 [FiberContent] 3.8 [SugarContent] 9.7 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 F degrees. Mix tomatoes, garlic, onion, salami, basil, oil and red pepper flakes in an oven proof dish. Mix bread crumbs and cheese and sprinkle over the tomato mixture. Bake, uncovered for 30 minutes. Serve over your favorite pasta without mixing so the crunchy bits stay crunchy. |
[Name] Apple-Nutmeg Conserve [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2002-02-28T18:11:00Z [Description] From BH&G canning. This would be great with a cheese & cracker tray or as a go-along with pork. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1/3", "1", "4", "1", "1/2"] [RecipeIngredientParts] ["apples", "water", "lemon juice", "sugar", "light raisins", "ground nutmeg"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 601.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 20.7 [CarbohydrateContent] 156.5 [FiberContent] 3.7 [SugarContent] 142.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 6 1/2 pints [RecipeInstructions] In a 6 or 8-quart kettle combine apples, water and lemon juice. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir in pectin; return to a full boil, stirring constantly. Stir in sugar and raisins; return to full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in ground nutmeg. Ladle into hot, sterile jars; clean rim and adjust lids. Process in boiling water bath 5 minutes. Cool on wire rack. |
[Name] Foil-Steamed Spring Veggies [AuthorId] 5060 [AuthorName] Derf2440 [CookTime] PT34M [PrepTime] PT10M [TotalTime] PT44M [DatePublished] 2002-02-28T18:11:00Z [Description] These are magnificient in spring!! but why wait for spring, I do these all year round, in winter I use shallots and small peeled packaged fresh carrots and imported asparagus, especially when we're looking for that "spring feeling",sometimes longed for in the middle of a cold spell. It's worth the little extra cost! Originally from Smart Cooking by Anne Lindsay. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Spring", "< 60 Mins", "Oven", "Steam", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1/2", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["asparagus", "water", "butter", "bay leaf", "salt", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 61.2 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 258.2 [CarbohydrateContent] 10.1 [FiberContent] 2.3 [SugarContent] 4.8 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large pot of boiling water, blanch pearl onions for 2 minutes, drain.", "Cut off root end and gently squeeze to remove skin.", "In another large pot of boiling water, blanch carrots for 2 minutes, drain and rinse under cold running water, drain again.", "Snap tough ends from asparagus.", "On large piece of heavy duty foil, arrange veggies in a single layer.", "Sprinkle with water, dot with butter and add bay leaf, salt and pepper.", "Fold foil over veggies and seal.", "Bake in 375 oven for 20 to 30 minutes or until veggies are tender." ] |
[Name] Fresh Asparagus with Buttered Almonds [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT16M [TotalTime] PT21M [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this Fresh Asparagus with Buttered Almonds 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/20/90/6/pic8priAP.jpg" [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "1", NA, NA, "1"] [RecipeIngredientParts] ["butter", "salt", "black pepper", "asparagus"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 233.6 [FatContent] 20.2 [SaturatedFatContent] 6.4 [CholesterolContent] 22.9 [SodiumContent] 92.2 [CarbohydrateContent] 9.7 [FiberContent] 5.1 [SugarContent] 2.4 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large sauté pan, over medium heat, melt the butter. Add the almonds. Season with salt and pepper. Sauté until golden, about 2 minutes. Add the asparagus. Season with salt and pepper. Sauté for 2 minutes. Remove and serve. |
[Name] Mom's Danish Potato Salad [AuthorId] 31261 [AuthorName] Teresa M [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2002-02-28T18:11:00Z [Description] A easy-to-make inexpensive potato salad. The homemade dressing for this is really good and I feel what makes it so good, and works equally well with macaroni salad. This is my mom's recipe, and her mom made it before her. I use about 6 hard-boiled eggs because I like my potato salad with more eggs. The prep and cook time is only a estimate, as I've never timed how long it takes to make this. |
[Name] Tangy Barbecue Sauce [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this Tangy Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "2", "2/3", "1/2", "1/4", "2", "2", "1", "2", "1/4 - 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["onion", "olive oil", "chili powder", "ground cumin", "cider vinegar", "beer", "ketchup", "Worcestershire sauce", "dark brown sugar", "mustard powder", "garlic", "Tabasco sauce", "salt", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 262.8 [FatContent] 12.4 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 845.3 [CarbohydrateContent] 31.9 [FiberContent] 3.9 [SugarContent] 18.4 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a medium saucepan, cook the onion in the olive oil over medium heat until softened, about 3 minutes. Add the chili powder and cumin and cook, stirring, for 1 minute. Stir in the vinegar, beer, ketchup, Worcestershire sauce, brown sugar, and mustard. Add the garlic, Tabasco, salt and pepper. Bring to a boil, reduce the heat to medium low, and simmer for about 15 minutes, or until the sauce is slightly thickened. |
[Name] Honeyed Pork with Baby Spinach [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this Honeyed Pork with Baby Spinach recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Asian", "Spicy", "< 15 Mins", "Beginner Cook", "Stir Fry", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["30", "500", "500", "30", "60", "30", "15", "15", "5"] [RecipeIngredientParts] ["olive oil", "cornflour", "water", "clear honey", "soy sauce", "dry sherry", "five-spice powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 297.8 [FatContent] 12.4 [SaturatedFatContent] 2.8 [CholesterolContent] 78.8 [SodiumContent] 418.8 [CarbohydrateContent] 16.6 [FiberContent] 3.1 [SugarContent] 9.4 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make the sauce first by mixing the cornflour with the water to form a paste, then stir in the honey, soy sauce, sherry and five spice powder. Set aside. Heat the oil in a wok over a high heat. Add the pork and stir fry for about 3 minutes or until lightly coloured all over. Add the sauce and stir for 1- 2 minutes until the pork is coated. Remove from the wok and keep warm. Place the baby spinach in the wok and gently toss once or twice, allowing the spinach to wilt slightly. Serve the honeyed pork on a bed of spinach. |
[Name] Irish Carrot & Parsnip Mash [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-02-28T18:11:00Z [Description] This dish is still widely made in Ireland - it is sometimes called "Green, white and Gold" or "Sunshine". Lovely flavor combination with the carrots and parsnips [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/0/picxXh7ch.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/0/picXIHwQu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/0/picKhVH0y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/0/picaqsJYW.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Free Of...", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "12", "2", NA, NA, "4"] [RecipeIngredientParts] ["carrots", "sugar", "parsnips", "butter", "margarine", "salt", "pepper", "fresh parsley", "dried parsley"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 139.3 [FatContent] 6.2 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 100.5 [CarbohydrateContent] 21.0 [FiberContent] 5.9 [SugarContent] 6.8 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil the carrots in a little lightly salted water with a pinch of sugar in it, until soft and drain. Boil the parsnips separately in lightly salted water until soft and drain. Marsh or puree them together. Add the butter (less or more as you wish]. Season and sprinkle with the parsley. Serve. |
[Name] Pineapple Smoothie [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this Pineapple Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "4"] [RecipeIngredientParts] "fresh pineapple" [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 56.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 14.9 [FiberContent] 1.6 [SugarContent] 10.9 [ProteinContent] 0.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a blender or food processor, puree pineapple. Add ice cubes, one at a time, and crush. Pour into glasses. |
[Name] Jell-O Summer Fruit Pie [AuthorId] 24621 [AuthorName] Danielle in New Ham [CookTime] PT10M [PrepTime] PT3H15M [TotalTime] PT3H25M [DatePublished] 2002-02-28T18:11:00Z [Description] A wonderful summer treat for those berry lovers. A great addition any summer time gatherings. I use fresh picked berries opposed to frozen, gives it more flavor and color! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Gelatin", "Dessert", "Fruit", "Summer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "1 1/2", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "cornstarch", "water", "cherry gelatin", "blueberries", "raspberries", "strawberry", "graham cracker crust", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 475.0 [FatContent] 16.7 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 259.8 [CarbohydrateContent] 76.8 [FiberContent] 3.0 [SugarContent] 50.5 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] "Mix sugar and cornstarch in pan; gradually stir in water until smooth, stir constantly until boiling; Stir in gelatin till dissolved; Cool at room temperature, stir in berries; Pour into graham cracker crust; Chill for 3 hours; Garnish with Cool Whip." |
[Name] Tortellini Rose [AuthorId] 31477 [AuthorName] Cathy123 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this Tortellini Rose 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/20/91/3/picQmyegO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/3/picknoF7l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/3/pic8LqSki.jpg"] [RecipeCategory] Meat [Keywords] ["European", "Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1 -3", "1", "2", "1", "1", "1", "8", "1/4", "1/2", "4", "1", "2", "4", "5", "1 -2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "sugar", "dry basil", "salt", "tomatoes", "tomato paste", "butter", "heavy cream", "asiago cheese", "butter", "onion", "tomatoes", "mushrooms", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 906.0 [FatContent] 59.1 [SaturatedFatContent] 30.9 [CholesterolContent] 159.6 [SodiumContent] 1573.1 [CarbohydrateContent] 79.3 [FiberContent] 7.8 [SugarContent] 16.0 [ProteinContent] 20.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Marinara: In a 2-quart sauce pan, over medium heat, cook onion and garlic till tender. Stir in remaining ingredients. Heat to boiling, stir to break up tomatoes. Reduce heat, simmer with cover on for about 20 minutes. Stir occasionally. I recommend blending it with a hand blender Alfredo Sauce: In small sauce pan, over medium low heat, melt butter. Just before mixing with pasta, add cheese, stirring until it is melted. Slowly add cream, heat until thoroughly mixed. Add to pasta according to directions. Pasta: Prepare Tortellini according to package directions. In the meantime, melt butter, add onion and cook until clear. Add tomatoes and mushrooms, cook until tender. Add garlic and Marinara Sauce, heat until hot. Add Alfredo Sauce, mix well until hot. Add cooked Tortellini, mix well, and serve immediately. Serves 6 generous portions. NOTES: Marinara sauce can be prepared a day or two ahead. Garlic is the secret to this dish so use as much as you want. I usually adjust it according to who I serve it to. We love garlic so I use lots! I use a mixture of stuffed Tortellini, like Chicken, Sausage, etc. but try to stay away from cheese stuffed. |
[Name] Grandma Mitchell's Biscuits [AuthorId] 27440 [AuthorName] unclemitch [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2002-02-28T18:11:00Z [Description] Grandma Mitchell insists that only Clabber Girl Baking Powder can be used in this recipe. This recipe is good, but only reaches perfection in the kitchen of Grandma. My poor mother has lived in the shadow of this family treasure for years. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "1", "1 1/2"] [RecipeIngredientParts] ["self-rising flour", "shortening", "baking powder", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 731.6 [FatContent] 42.6 [SaturatedFatContent] 11.8 [CholesterolContent] 12.8 [SodiumContent] 1507.8 [CarbohydrateContent] 74.7 [FiberContent] 2.5 [SugarContent] 0.2 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Mix ingredients. Fold dough 5 times. Roll dough out 1 inch thick. Cut dough with a wide mouth glass. Lighty coat in flour. Melt 1/2 tablespoon butter on bottom of the pan. Place biscuits in pan. Bake for 18 minutes. |
[Name] Crustless Zucchini Pizza [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT50M [TotalTime] PT1H10M [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this Crustless Zucchini Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "2", "1", "1/2", "2", "1/2", "1/2", "12", "1/4", "2"] [RecipeIngredientParts] ["raw zucchini", "salt", "garlic", "yellow onion", "green pepper", "fresh mushrooms", "olive oil", "tomato paste", "green chili pepper", "eggs", "fresh basil", "dried oregano", "mozzarella cheese", "parmesan cheese", "flour"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 356.9 [FatContent] 20.7 [SaturatedFatContent] 9.5 [CholesterolContent] 119.0 [SodiumContent] 1440.3 [CarbohydrateContent] 24.7 [FiberContent] 5.2 [SugarContent] 13.3 [ProteinContent] 22.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put zucchini in a strainer, sprinkle with salt. Let stand for 45 minutes, then rinse with cold water. Drain well and set aside. Meanwhile, mix garlic, onion, bell pepper, mushrooms and oil in a frying pan. Saute until tender. Strain vegetables, discard liquid. Mix vegetables with tomato paste and green chile. Set aside. Heat broiler and lightly grease 10-inch pie pan. Mix together eggs, basil, oregano and half of mozzarella, half of parmesan and the flour. Combine with the strained zucchini in a bowl. Pour into prepared pan. Pat it out with your hands until it covers the pan. Put under broiler for 10 minutes until it is golden brown. Put in 350-degree oven, spread on tomato paste mixture and top with remaining cheeses. Bake 10 to 20 minutes, or until golden brown. Cool on wire rack for five to 10 minutes and serve. |
[Name] Marinated Boned Leg of Lamb [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2002-02-28T18:11:00Z [Description] Wonderful roasted leg of lamb. Either you drool over it or you despise it. You can also BBQ this recipe. Very tender results from this recipe [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/6/picNbfBX7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/6/picSAD21a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/6/picjmErDD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/6/pic21vfPo.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Vegetable", "Meat", "Canadian", "Very Low Carbs", "High Protein", "Free Of...", "High In...", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "3/4", "1/4", "1", "1", "1/4", "1", "2", "6 -7"] [RecipeIngredientParts] ["onion", "olive oil", "vinegar", "black peppercorns", "salt", "oregano", "bay leaf", "garlic", "leg of lamb"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1162.1 [FatContent] 88.2 [SaturatedFatContent] 30.1 [CholesterolContent] 303.9 [SodiumContent] 647.9 [CarbohydrateContent] 2.3 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 84.6 [RecipeServings] nan [RecipeYield] 6 Servings depending on the size of the leg [RecipeInstructions] Marinate the lamb overnight in the fridge. Drain the meat next morning but reserve the marinade. Put the leg on a rack, fat side up. Brush with marinade and broil for 10 minutes on each side or until golden, baste occasionally. Place lamb on middle rack lower temp to 325f and roast until just pink apprx 2 hrs (depending on the size of the roast]- Check internal temp and if done ahead of the time remove from oven and cover with foil. Remember that the lamb will continue to cook even out of the oven. For the last 40 minutes roast some potatoes around the roast. |
[Name] Banana Oatmeal Cookies With Banana Frosting [AuthorId] 12491 [AuthorName] Christine [CookTime] PT17M [PrepTime] PT15M [TotalTime] PT32M [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this Banana Oatmeal Cookies With Banana Frosting recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/7/picdcGIaV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/7/picMxfV9N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/7/picsoF0xO.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Grains", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1 3/4", "1 1/2", "1", "1", "1/2", "1/4", "1/2", "2", "1/4", "1", "2", NA] [RecipeIngredientParts] ["brown sugar", "egg", "banana", "quick oats", "all-purpose flour", "salt", "cinnamon", "baking soda", "nutmeg", "walnuts", "banana", "lemon juice", "confectioners' sugar", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 1047.0 [FatContent] 46.8 [SaturatedFatContent] 15.9 [CholesterolContent] 57.3 [SodiumContent] 621.6 [CarbohydrateContent] 149.7 [FiberContent] 5.9 [SugarContent] 95.0 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 5 dozen frosted cookies [RecipeInstructions] Heat oven to 350°F. Grease baking sheet; set aside. Cream 3/4 cup Crisco and brown sugar in large bowl at medium speed until well blended. Beat in egg. Add one cup mashed banana. Mix until creamy. Combine oats, flour, salt, cinnamon, baking soda and nutmeg. Stir into creamed mixture. Mix in one half cup nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. Place 2 inches apart on baking sheet. Bake for 15-17 minutes. Cool one minute on baking sheet. Remove to cooling rack. Cool Completely. For Frosting: Cream 2 tablespoons Crisco, 1/4 cup mashed bananas and lemon juice. Add confectioners sugar. Beat until smooth. Frost cooled cookies. Sprinkle with chopped walnuts if desired. |
[Name] Irish Barm Brack (Fruit Loaf) [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2002-02-28T18:11:00Z [Description] This is often call Tea Brack because of the soaking of the raisins and currents in tea. The original Brack had only Barm ( a mixture of hops, malt), milk and flour and was made for New Years festivities where pieces of baked loaf would be thrown at the back of the house door to ward off poverty in the coming year. It is between a loaf and a bread in texture. The preparation time does not include the soaking overnight of the raisins & currents [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/8/picfVdPYG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/91/8/picT4uFvp.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Lunch/Snacks", "Fruit", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/3", "1/3", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["golden raisin", "currants", "light brown sugar", "self rising flour", "tea", "egg", "mixed spice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2428.9 [FatContent] 8.0 [SaturatedFatContent] 2.1 [CholesterolContent] 186.0 [SodiumContent] 3336.4 [CarbohydrateContent] 568.9 [FiberContent] 18.4 [SugarContent] 351.2 [ProteinContent] 39.4 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Soak the raisins and currents in the cold tea overnight. Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper. Add all the remaining ingredient to the raisins, currents and cold tea. Stir well and pour into the prepared loaf pan. Bake for apprx 1 1/2 hours or until cooked through. Keeps well in a covered tin. Serve buttered. |
[Name] California Scampi [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-28T18:11:00Z [Description] Make and share this California Scampi 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/20/91/9/picPCmubd.jpg" [RecipeCategory] Lobster [Keywords] ["Very Low Carbs", "Healthy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "1/4", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["shrimp", "lobster", "butter", "olive oil", "garlic cloves", "Italian parsley", "white wine", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 106.8 [FatContent] 3.0 [SaturatedFatContent] 0.8 [CholesterolContent] 148.9 [SodiumContent] 175.9 [CarbohydrateContent] 1.6 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 16.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter and oil together in sauté pan. Add garlic, sauté for one minute, and add shrimp. Sauté for one minute, add wine, lemon juice, salt, and pepper. Sauté quickly while sauce reduces and shrimp turns pink. Do not overcook. Sprinkle with parsley before serving. Serve with sauce over noodles or rice. Garnish with lemon wedges. |
[Name] Bailey's Banana Colada [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Bailey's Banana Colada recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "European", "St. Patrick's Day", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "6", "6", "6", "6"] [RecipeIngredientParts] ["bananas", "irish cream", "coconut cream"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 157.0 [FatContent] 9.8 [SaturatedFatContent] 8.6 [CholesterolContent] 0.0 [SodiumContent] 34.9 [CarbohydrateContent] 18.0 [FiberContent] 2.7 [SugarContent] 10.6 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it]. Finally, add the ice and blend until smooth. |
[Name] Yorkshire Beef Pie [AuthorId] 31914 [AuthorName] kitina [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Yorkshire Beef Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/92/1/picotvAy1.jpg" [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "1", "2", "1", "2", "1", NA] [RecipeIngredientParts] ["ground beef", "onion", "water", "Worcestershire sauce", "butter", "milk", "eggs", "flour"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 533.0 [FatContent] 29.5 [SaturatedFatContent] 13.3 [CholesterolContent] 208.8 [SodiumContent] 630.9 [CarbohydrateContent] 33.0 [FiberContent] 1.4 [SugarContent] 1.6 [ProteinContent] 32.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, cook beef and onion until beef is browned; drain. Add vegetables and 1/4 cup gravy. Stir water and Worcestershire sauce into remaining gravy; set aside. In a 10-inch pie plate, place butter and put into a 425°F oven. In a small bowl combine milk and eggs, add flour salt and pepper; beat until smooth. When butter is melted remove from the oven add the egg mixture into the hot dish. Spoon meat mixture evenly over bottom, keeping 1 inch from the edge. Return to oven and bake for 25-30 minutes or until browned and puffed. Heat gravy and pass with the pie. |
[Name] Ginger-steamed Fish [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Ginger-steamed Fish recipe from Food.com. [Images] character(0) [RecipeCategory] Medium Grain Rice [Keywords] ["Rice", "Vegetable", "< 30 Mins", "Steam"] [RecipeIngredientQuantities] ["1 1/2", "2", "6", "4", "4", "4", NA, "4", "3"] [RecipeIngredientParts] ["medium grain rice", "rice vinegar", "soy sauce", "red snapper", "salt", "fresh ginger", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 460.3 [FatContent] 13.0 [SaturatedFatContent] 1.9 [CholesterolContent] 61.6 [SodiumContent] 405.9 [CarbohydrateContent] 60.8 [FiberContent] 1.7 [SugarContent] 0.6 [ProteinContent] 22.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Begin cooking the rice according to package directions. Whisk together the vegetable oil, vinegar, sesame oil and soy sauce in a small bowl. Set aside. Tear off 4 pieces of foil, about 12 x 6 inches each. Place a fish fillet on each piece of foil. Turn up the edges of the foil by a few inches around the fish to create a rim around the fish, so that each fillet is in a tray that won't allow liquids to get out but is still open on top. Season each fillet with salt. Spoon equal parts of the soy sauce mixture on each fillet. Sprinkle the ginger and green onions on top. Set up a large steamer, either bamboo or metal-mesh type, and place 2 packages inside. Cover and steam until flaky, about 6 to 8 minutes, depending on the thickness of the fish. Repeat with the remaining fillets. Remove the packages carefully, reserving cooking juices. Place each fillet over a bed of rice and drizzle with the juices. |
[Name] Asparagus Vinaigrette [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Asparagus Vinaigrette 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/20/92/3/picWmfrk4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/92/3/pic270b1v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/92/3/pictnqts2.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "2", "1/2", "1/4", "4", "1"] [RecipeIngredientParts] ["fresh asparagus", "olive oil", "lemon juice", "dijon-style mustard", "ground black pepper", "salt", "cherry tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 100.1 [FatContent] 5.6 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 128.0 [CarbohydrateContent] 10.7 [FiberContent] 3.0 [SugarContent] 3.2 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Steam asparagus spears until tender; drain and place on serving platter. In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt. When ready to serve (can be served warm or at room temperature], pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves. |
[Name] Peanut Pesto [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Peanut Pesto recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/92/4/rdkMqHsSSMOTMqFqktdg_2014-07-09%2011.14.42.jpg" [RecipeCategory] Sauces [Keywords] ["Spreads", "Cheese", "Fruit", "Nuts", "Kosher", "< 15 Mins", "No Cook", "Refrigerator", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3", "1", "3/4", "1/4", "1/4", "3", "2/3"] [RecipeIngredientParts] ["fresh basil leaves", "flat leaf parsley", "roasted peanuts", "parmesan cheese", "romano cheese", "garlic", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2530.6 [FatContent] 243.6 [SaturatedFatContent] 39.8 [CholesterolContent] 44.1 [SodiumContent] 2066.3 [CarbohydrateContent] 48.6 [FiberContent] 17.8 [SugarContent] 8.5 [ProteinContent] 63.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a food processor (or blender], place the basil and parsley, and process until finely minced. Add all other ingredients except oil, and process until peanuts are finely chopped. Through the feed tube, pour in the oil and process until mixture is creamy-smooth. Keep refrigerated. |
[Name] Pickled Carrots [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT5M [PrepTime] PT2H [TotalTime] PT2H5M [DatePublished] 2002-02-28T18:12:00Z [Description] Here's a make-ahead recipe for potlucks and picnics, or as a salad substitute at dinner. Prep time includes chill time. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Potluck", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/2", "3/4", "3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["green pepper", "onion", "sugar", "vinegar", "dry mustard", "Worcestershire sauce", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 269.5 [FatContent] 14.1 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 306.8 [CarbohydrateContent] 35.3 [FiberContent] 3.0 [SugarContent] 28.1 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In saucepan, steam carrots until just crisp-tender, (about 5 minutes after boiling] Rinse with cold water to stop cooking, and drain. Place carrots, green pepper, and onion in a large bowl. In separate bowl combine all other ingredients. Whisk or beat with mixer until smooth. Add to vegetables and refrigerate. This needs to be refrigerated for several hours or overnight for flavors to blend. |
[Name] Diabetic Beef Teriyaki [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Diabetic Beef Teriyaki recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "Broil/Grill", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["soy sauce", "dry sherry", "chicken broth", "gingerroot", "ground ginger", "sugar", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 321.1 [FatContent] 16.7 [SaturatedFatContent] 5.9 [CholesterolContent] 81.6 [SodiumContent] 864.7 [CarbohydrateContent] 3.6 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 26.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Trim fat from beef steak; cut beef into 3/4-inch cubes. Place beef in glass or plastic bowl. Mix remaining ingredients; pour over beef. Cover and refrigerate, stirring occasionally, at least 1 hour. Thread 6 beef cubes on each of 5 skewers; brush with marinade. Set oven control to broil. Broil kabobs with tops about 4 inches from heat 5 to 6 minutes; turn. Brush with marinade; broil until done, 5 to 6 minutes longer. Brush with marinade. |
[Name] Hot Seafood Salad [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Hot Seafood Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["shrimp", "minced clams", "celery", "green pepper", "mayonnaise", "Worcestershire sauce", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.0 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 52.9 [SodiumContent] 434.2 [CarbohydrateContent] 3.8 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 350 F degrees. Stir together seafood, celery, and green pepper. In separate bowl, mix all other ingredients except potato chips. Fold seafood and sauce mixtures together. Spoon into greased 1 and 1/2 qt casserole dish. Sprinkle crushed chips over the top, if desired. Bake for 45 minutes, until bubbling hot. |
[Name] Hash Browns and Spinach Casserole [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Hash Browns and Spinach Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3", "3/4", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "butter", "frozen hash brown potatoes", "herb seasoning mix", "salt", "frozen chopped spinach", "swiss cheese", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 197.1 [FatContent] 9.4 [SaturatedFatContent] 5.6 [CholesterolContent] 21.8 [SodiumContent] 289.9 [CarbohydrateContent] 23.1 [FiberContent] 3.0 [SugarContent] 1.1 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 F degrees. Cook onion in butter until just tender. Stir in potatoes, herb seasoning, salt, and spinach. Cook about 4 minutes, until potatoes are thawed. Stir in cheese and sour cream. Spread in 8 inch square baking dish. Bake for 35 minutes or until potatoes are tender. |
[Name] Pecan Squares [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Pecan Squares 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/20/92/9/picaVoxug.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "6", "3/4", "3/4", "4", "1 1/2", "1 1/2", "3", "1 1/2", "2 1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "butter", "salt", "eggs", "sugar", "light corn syrup", "dark corn syrup", "butter", "vanilla", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 114.1 [FatContent] 5.6 [SaturatedFatContent] 1.9 [CholesterolContent] 18.6 [SodiumContent] 51.1 [CarbohydrateContent] 15.6 [FiberContent] 0.5 [SugarContent] 7.5 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 70 Squares [RecipeInstructions] Preheat oven to 350*. Grease jelly roll pan. FOR CRUST: Beat flour, sugar, butter and salt in large bowl on medium speed until crumbly (mixture will be dry]. Press firmly in pan. Bake until light golden brown, about 20 minutes. Prepare filling. For Filling: Mix all ingredients except pecans until well blended. Stir in pecans. Pour filling over baked layer; spread evenly. Bake until set, about 25 minutes; cool. Cut into 1 1/2\" squares. Makes about 70 squares. |
[Name] 2 Tomato Pasta Salad [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this 2 Tomato 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/20/93/0/picGIRrxX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/93/0/pic6jwYro.jpg"] [RecipeCategory] Australian [Keywords] ["Summer", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["500", "4", "2", "100", "1", "250", "1/2", "2", "1/4", "250", "80", "40", "1", "20", "1", "2"] [RecipeIngredientParts] ["pasta", "bacon", "sun-dried tomatoes", "olive oil", "mozzarella cheese", "pine nuts", "fresh oregano", "chives", "cherry tomatoes", "olive oil", "white vinegar", "sugar", "garlic", "French mustard"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 549.0 [FatContent] 26.4 [SaturatedFatContent] 6.8 [CholesterolContent] 27.4 [SodiumContent] 499.8 [CarbohydrateContent] 60.5 [FiberContent] 5.2 [SugarContent] 10.4 [ProteinContent] 19.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook the pasta in boiling water until tender. Drain well, then run under cold water to cool. Drain well. Cut the bacon, peppers and sun dried tomatoes into thin strips. Heat the first tablespoon of oil in a pan and cook this mixture until the peppers are soft. Cool. Combine the pasta, pepper mixture, cheese, nuts, herbs and fresh tomatoes in a bowl. Add the dressing and mix well. |
[Name] Celebration Raspberry Torte [AuthorId] 18660 [AuthorName] Dawn399 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2002-02-28T18:12:00Z [Description] This is an adaption of a recipe, found in a woman's magazine. We have been making this cake for years for birthdays and other important events. It is a torte with sour cream and cream cheese filling, topped with whipped cream and raspberries. The combination of cream cheese, whipped cream and raspberries is awesome! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/2", "1/4", "2/3", "3/4", "1/2", "2", "1/2", "3/4", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["flour", "baking soda", "baking powder", "salt", "sugar", "sour cream", "butter", "eggs", "vanilla", "cream cheese", "sugar", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 591.1 [FatContent] 36.7 [SaturatedFatContent] 22.3 [CholesterolContent] 165.4 [SodiumContent] 492.5 [CarbohydrateContent] 58.0 [FiberContent] 3.4 [SugarContent] 32.9 [ProteinContent] 9.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Grease a 9 inch springform pan and set aside. Combine flour, baking soda, baking powder, and salt and set aside. In a large mixing bowl, combine 2/3 cup sugar, 1/2 cup sour cream, melted butter, eggs, and vanilla and 1/2 tsp. almond extract. Beat with an electric mixer until combined. Add flour mixture to sugar mixture and mix until combined. In a samll bowl beat cream cheese,1/4 cup sour cream, 1/4 cup sugar, and 1/4 tsp. almond extract and set aside. Pour batter into prepared pan and bake for 15 minutes. Remove partially baked cake. Spoon mixture of cream cheese and sour cream onto cake. Bake an additional 20-25 minutes. COOL WELL! This is an important step, because if the cake is still warm, the whipped topping will melt. Prepare whipped topping according to directions. Top cooled cake with whipped topping. Group raspberries on top. If not serving immediately, store in refrigerator. |
[Name] Super Submarine Sandwich [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Super Submarine Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "6", "6", "6", "4", "4", "1", "1", "6", "1"] [RecipeIngredientParts] ["smoked ham", "colby", "swiss cheese", "tomatoes", "red onion", "pickles", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 757.8 [FatContent] 27.6 [SaturatedFatContent] 14.5 [CholesterolContent] 129.0 [SodiumContent] 2402.6 [CarbohydrateContent] 72.2 [FiberContent] 3.7 [SugarContent] 6.1 [ProteinContent] 54.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spread both pieces of bread with your favorite condiments (butter, mayonnaise, mustard, etc.]. On the bottom piece, layer ingredients in the following order: lettuce, tomato, colby cheese, swiss cheese, onion, pastrami, turkey, ham, pickle. Top with remaining bread and cut in four to six sections. |
[Name] Roast Chicken Breasts With Almond Stuffing [AuthorId] 16140 [AuthorName] Norahs Girl [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-02-28T18:12:00Z [Description] Lovely for a dinner party! I often serve it with buttered noodles and steamed baby vegies such as corn and mange tout. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Fruit", "Nuts", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4 -6", "4", "3", "1", "1/4", "1/4", "1", NA, NA] [RecipeIngredientParts] ["chicken breasts", "milk", "oats", "butter", "ground ginger", "ginger", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 553.1 [FatContent] 40.3 [SaturatedFatContent] 12.6 [CholesterolContent] 124.9 [SodiumContent] 179.3 [CarbohydrateContent] 11.3 [FiberContent] 4.2 [SugarContent] 1.4 [ProteinContent] 38.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the Stuffing: Mix all the ingredients in a bowl and place in the fridge,covered,until firm. Place stuffing under the loosened skin of the chicken breasts. Roast in a shallow pan for between 15 to 20 mins (depends on size of breasts used] at 400°F (200°C]. Remove from pan and keep warm. Add a little stock or water to pan juices and reduce,stirring,over high heat to make a gravy. NB I sometimes add 1Tbls red currant jelly to the pan juices to enrich the gravy and add taste. |
[Name] Irish Lemon Cauliflower & Broccoli [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2002-02-28T18:12:00Z [Description] I have not tried this recipe but it sounded so good I thought I would post it. It is from the cookbook "Elegant Irish Cooking" [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/93/4/pick1YkKw.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cauliflower", "Vegetable", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3", "3", "1", "1"] [RecipeIngredientParts] ["onion", "fresh ginger", "salt", "cauliflower", "broccoli", "fresh lemon juice", "lemon, zest of"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 116.4 [FatContent] 7.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 627.5 [CarbohydrateContent] 12.1 [FiberContent] 4.2 [SugarContent] 4.3 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a large skillet, add onions ginger& salt. Stir fry over medium heat 2-3 minutes. Add 1 cup water and cauliflower, cover and steam 2 minutes. Add broccoli and continue steaming 2 minutes. Add lemon juice just before serving. Sprinkle with the lemon zest& serve immediately. |
[Name] Irish Chicken and Dumplings [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] PT2H10M [PrepTime] PT15M [TotalTime] PT2H25M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Irish Chicken and Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Meat", "European", "Potluck", "Weeknight", "St. Patrick's Day", "Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "2", "1", "1/2", "1/2", "4", "5", "1", "4", "3", "1 1/3"] [RecipeIngredientParts] ["water", "celery", "onions", "salt", "poultry seasoning", "ground black pepper", "boneless chicken breast halves", "carrots", "frozen green peas", "potatoes", "baking mix", "milk"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 744.8 [FatContent] 23.5 [SaturatedFatContent] 7.1 [CholesterolContent] 71.9 [SodiumContent] 1978.4 [CarbohydrateContent] 96.1 [FiberContent] 10.8 [SugarContent] 17.8 [ProteinContent] 37.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.", "Cover and cook over low heat about 1 1/2 hours.", "Add potatoes and carrots; cover and cook another 30 minutes.", "Remove chicken from pot, shred it, and return to pot.", "Add peas and cook only 5 minutes longer.", "Add dumplings.", "To make dumplings: Mix baking mix and milk until a soft dough forms.", "Drop by tablespoonfuls onto BOILING stew.", "Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes." ] |
[Name] Bacon Potato Frittata [AuthorId] 30067 [AuthorName] Kibbie [CookTime] PT27M [PrepTime] PT15M [TotalTime] PT42M [DatePublished] 2002-02-28T18:12:00Z [Description] This is a very tasty alternative to a usual "run of the mill" omelette. My mother found this recipe in "Hometown Cooking" (by Better Homes and Gardens), and now it's a weekend breakfast favorite in my family. My Mother omits the green onion, and cooks sliced yellow onion with the potatoes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/93/6/SYE3YhCLTyu5YqXaqMCH_7%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/93/6/kFyWco3tQiaNivdVfVua_8%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/93/6/QGqLsOxfT6yP0dQJevsA_9%20(1%20of%201].jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Potato", "Cheese", "Vegetable", "European", "Free Of...", "Brunch", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", "2", "6", "1/4", "1/2", "1/4", "1 1/2", "1/2", "2", NA] [RecipeIngredientParts] ["bacon", "potatoes", "eggs", "milk", "pepper", "salt", "parmesan cheese", "green onion", "fresh basil", "dried basil", "salsa", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 402.1 [FatContent] 22.1 [SaturatedFatContent] 10.4 [CholesterolContent] 319.6 [SodiumContent] 907.8 [CarbohydrateContent] 22.5 [FiberContent] 2.8 [SugarContent] 1.7 [ProteinContent] 27.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Using a large, nonstick skillet, cook bacon pieces until crisp.", "Reserve 2 T. of bacon drippings.", "Drain bacon pieces on paper towel.", "Add potato slices to skillet with reserved bacon drippings.", "Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.", "Turn potato slices over and turn down heat to prevent over-browning (if necessary].", "In large bowl, beat eggs, milk, pepper, and salt until combined.", "Stir in cheese, green onion, and basil.", "Set aside.", "Spread cooked potatoes in an even layer over the bottom of skillet.", "Sprinkle the bacon over the potatoes.", "Pour in egg mixture.", "Cover, reduce heat to medium low.", "Cook 15 to 20 minutes until top surface of egg is set.", "Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.", "Loosen edges of frittata from pan, carefully invert onto large serving plate.", "Cut into wedges.", "Put a dollop of sour cream or salsa on top right before serving, if desired." ] |
[Name] Anne's Banana Bread [AuthorId] 32315 [AuthorName] Lindi [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-28T18:12:00Z [Description] I found this recipe after my mother passed away and we moved into my childhood home. I remember her making it, but didn't remember just how good it is. It's the best banana bread I've ever had. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Kid Friendly", "Winter", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1", "1", "7", "2"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "shortening", "sugar", "banana", "vinegar", "milk", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2940.5 [FatContent] 119.2 [SaturatedFatContent] 31.7 [CholesterolContent] 437.9 [SodiumContent] 3783.2 [CarbohydrateContent] 430.7 [FiberContent] 10.7 [SugarContent] 219.6 [ProteinContent] 43.5 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Sift together, flour, soda& salt. Cream shortening, blend in sugar, add eggs, one at a time and beat until fluffy. Add flour mixture alternately with bananas and liquid. Beat well. Add 1/2 C chopped nuts if desired. Place in greased 9x5x3 loaf pan (I like glass best]. Bake 350 for 60-70 minutes. Remove from pan to cool. |
[Name] Enchiladas [AuthorId] 25045 [AuthorName] Lori Bailey [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "High Protein", "High In...", "Ramadan", "Sweet", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "1", "8", "3/4"] [RecipeIngredientParts] ["turkey", "low-fat monterey jack cheese", "green chilies", "onion", "corn tortillas", "low-fat sour cream"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 2340.1 [FatContent] 138.6 [SaturatedFatContent] 82.2 [CholesterolContent] 472.1 [SodiumContent] 3764.3 [CarbohydrateContent] 78.5 [FiberContent] 10.3 [SugarContent] 10.4 [ProteinContent] 192.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a skillet cook chicken or turkey. In a small bowl, combine cooked turkey or chicken, 2 cups cheese, green chiles and onions. In a small skillet bring enchilada sauce to a boil, remove from heat. Dip each tortilla into heated sauce to soften. Spoon 1/3 cup turkey or chicken mixture and 2 tablespoons sour cream down center of each tortilla. Roll, place tortillas seam side down, in a 12 x 8-inch baking dish. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese. Bake 20 minutes at 350 degrees. |
[Name] Blackened Chicken Fingers with Wango Tango Sauce [AuthorId] 27711 [AuthorName] chef blade [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-02-28T18:12:00Z [Description] These fiery little friends are great for race days, tailgate parties and Sunday afternoon playoffs. Not suitable for synchronized water ballet get-togethers, though. After the last touch of oil is added they could be char-grilled if you don't want to heat the oven. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1", "3/4", "1", "1", "2", "1", "1", "1", "1", "2", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "paprika", "chili powder", "salt", "black pepper", "garlic", "onion powder", "cumin", "cayenne pepper", "sour cream", "black pepper", "lime", "blue cheese", "celery leaves", "green onions", "cilantro"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 545.5 [FatContent] 40.8 [SaturatedFatContent] 14.2 [CholesterolContent] 111.4 [SodiumContent] 1761.6 [CarbohydrateContent] 16.1 [FiberContent] 6.5 [SugarContent] 3.6 [ProteinContent] 32.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Marinate chicken in the oil and hot sauce while blending blackening spices. Whisk sour cream and dressing with last 5 ingredients. Roll chicken strips in the dry mix one at a time and place on non-stick cookie sheet (do not layer]. Spray tops of tenders with\"Pam\", or lightly brush with oil. Bake in top half of PREHEATED 425 degree oven for 10-15 minutes. Let cool, serve on platter with dipping sauce in the middle. |
[Name] Railroad Coleslaw [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Railroad Coleslaw 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/20/94/0/pic5g9KbB.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/4", "1/4", "1/4", "1/4", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["cabbage", "onions", "green pepper", "sugar", "white vinegar", "dry mustard", "salt"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 126.3 [FatContent] 9.2 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 200.9 [CarbohydrateContent] 11.1 [FiberContent] 1.0 [SugarContent] 9.9 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 3 cups approx. [RecipeInstructions] In large bowl place cabbage, onion and green pepper; toss to combine. Sprinkle the sugar over the top. Bring remaining ingredients to a boil; simmer 2 minutes. Pour over cabbage mixture. Cover bowl and refrigerate overnight. Toss before serving. |
[Name] Vodka Lime Slush [AuthorId] 20754 [AuthorName] RecipeNut [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Vodka Lime Slush recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "St. Patrick's Day", "For Large Groups", "No Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", NA] [RecipeIngredientParts] ["frozen limeade concentrate", "vodka", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 171.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 33.0 [FiberContent] 0.0 [SugarContent] 32.3 [ProteinContent] 0.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Mix concentrates, vodka and sugar with 9 cups of water in freezer container. Freeze until slushy. Stir soda into each serving. |
[Name] Baked Chicken Breasts With Garlic and Oregano [AuthorId] 22898 [AuthorName] BeckyF [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2002-02-28T18:12:00Z [Description] This would be a very good last minute dinner to be served during the week. Served with steamed broccoli and pasta tossed with lots of chopped garlic and sautéed in olive oil, dash of hot pepper flakes and parmesan cheese. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/94/2/9zOidUvEQKih777BI51e-Baked_chicken_with_garlic_and_oregano.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/94/2/ddSthjVJQrSnJdVEIZxj-658763505235276255_204935651.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["4", NA, NA, "1", "3", "1 1/2", "1", "3/4"] [RecipeIngredientParts] ["chicken breast halves", "coarse salt", "fresh ground pepper", "oregano", "garlic cloves", "fresh lemon juice", "extra virgin olive oil", "dry white wine"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 196.1 [FatContent] 10.1 [SaturatedFatContent] 2.4 [CholesterolContent] 46.4 [SodiumContent] 48.4 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 15.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim off any excess fat from the chicken. Season the breast generously on both sides with salt and pepper. Sprinkle 1/4 teaspoon oregano over each piece and rub with the crushed garlic. Squeeze the lemon juice over the chicken and coat lightly with the olive oil. Pour the wine into a 12-inch baking dish. Place the chicken breast in the wine, skin side down, and marinate at room temperature for 20 to 30 minutes. Meanwhile, preheat the oven to 375°. Set the baking dish in the oven and bake the chicken 30 minutes. Turn skin side up and bake, basting with the pan juices every 10 minutes, for 25 to 35 minutes longer, until the skin is lightly browned and the chicken is cooked through but still juicy. Serve with any remaining pan juices spooned over the chicken. |
[Name] Tunalulus [AuthorId] 13063 [AuthorName] skat5762 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-02-28T18:12:00Z [Description] Make and share this Tunalulus recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "Vegetable", "Potluck", "< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1", "1", "1", "1", "1/2", "1/8"] [RecipeIngredientParts] ["cherry tomatoes", "cream cheese", "canned tuna", "pine nuts", "fresh lemon juice", "scallion", "cognac", "Worcestershire sauce", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 68.8 [FatContent] 6.0 [SaturatedFatContent] 3.2 [CholesterolContent] 15.6 [SodiumContent] 56.2 [CarbohydrateContent] 2.8 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Core tomatoes. With spoon handle, ream out seeds and center sections. Drain, cut side down, on paper towels for 5 minutes. Beat cream cheese until fluffy. Combine cream cheese, tuna, pine nuts, lemon juice, scallions, cognac, Worcestershire and soy sauce; blend well. Spoon into pastry bag with 1/4\" tip and pipe into tomatoes. Cover and refrigerate until 5 minutes before serving. |
[Name] Chicken and Egg Domburi [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-02-28T18:13:00Z [Description] Make and share this Chicken and Egg Domburi recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Japanese", "Asian", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1 1/4", "6", "4", "2", "6", "4"] [RecipeIngredientParts] ["chicken breasts", "chicken bouillon", "soy sauce", "mirin", "dry sherry", "sugar", "scallions", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.0 [FatContent] 18.4 [SaturatedFatContent] 5.4 [CholesterolContent] 304.3 [SodiumContent] 1765.2 [CarbohydrateContent] 10.8 [FiberContent] 0.8 [SugarContent] 7.9 [ProteinContent] 39.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken into thin strips or cubes. Bring the stock to a boil. Add the soy sauce, mirin, and sugar. Bring back to a boil. Add the chicken, reduce the heat and simmer 5 minutes. Stir in scallions and simmer 1 minute. Lightly stir the eggs in a bowl and add eggs to the pan. Simmer 2 minutes. Carefully stir once. Spoon hot rice into individual bowls, serve domburi on top of the rice. Serve immediately. |
[Name] Garlic Olive-Apricot Chicken [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2002-02-28T18:13:00Z [Description] Here's a dish for all the garlic lovers -- and olive lovers -- here at Recipezaar! Prep time includes overnight marinating. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Vegetable", "Meat", "Canadian", "Kosher", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "1", "2 1/2", "2 1/2", "1", NA, NA, "1/2", "1/2", "1", "1/2", "1/2", "4", "3/4", "1", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "garlic", "dried oregano", "dried basil", "dried thyme", "salt", "fresh ground black pepper", "red wine vinegar", "olive oil", "green olives", "sun-dried tomato", "bay leaves", "brown sugar", "white wine", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 667.0 [FatContent] 26.2 [SaturatedFatContent] 4.1 [CholesterolContent] 151.0 [SodiumContent] 559.6 [CarbohydrateContent] 48.6 [FiberContent] 3.2 [SugarContent] 40.5 [ProteinContent] 52.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] The night before, place the chicken breasts in a single layer in a large baking dish. Peel and finely mince the garlic cloves, and place them in a bowl. Add the spices, vinegar, oil, sliced apricots, olives, tomatoes and the bay leaves to the bowl; whisk together and pour over chicken. Cover and refrigerate overnight. About an hour before dinner, preheat oven to 350°F. Remove chicken from fridge, remove cover, and sprinkle brown sugar over breasts. Pour the wine around the breasts, then bake in preheated oven for 45 minutes to 1 hour, basting every 15 minutes. Remove from oven, garnish with the parsley, and serve immediately. |
[Name] Smoked Salmon on Creamy Egg Filled Popovers [AuthorId] 23053 [AuthorName] Luke The cheap CON- [CookTime] PT45M [PrepTime] PT12M [TotalTime] PT57M [DatePublished] 2002-02-28T18:13:00Z [Description] I made this recipe on Valentines day and it was a HUGE success, very filling and a great brunch after a thorough workout the night/day before. This recipe is actually 3 serving, so expect to have some leftover. Courtesy Gourmet Magazine and Wilton plus 3 Bakeware. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["8", "3/4", "1", "3", "4", "2", "3", "1 1/2", "1", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["eggs", "heavy cream", "salt", "chives", "smoked salmon", "water", "eggs", "milk", "butter", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 862.1 [FatContent] 50.9 [SaturatedFatContent] 25.1 [CholesterolContent] 893.5 [SodiumContent] 2622.8 [CarbohydrateContent] 56.6 [FiberContent] 1.8 [SugarContent] 1.7 [ProteinContent] 42.2 [RecipeServings] 3.0 [RecipeYield] 9 popovers [RecipeInstructions] Popovers: Beat 3 eggs lightly. Add milk, melted butter, flour and salt. Mix until smooth. Fill popover (or muffin] pans. Bake for 15 minutes at 450°. and then brown for 25-30 minutes at 325 degrees. While popovers are baking, bring water to a boil in saucepan. Place metal bowl over water and reduce heat to low. Combine 8 eggs, heavy cream salt and chives in blender; blend well. Cook mixture in bowl until cooked through (20 minutes]. Remove tops from popovers and fill with creamy egg mixture. Place a slice of smoked salmon on each popover. I serve them 3 to a plate with extra creamy eggs dripping onto the plate. |
[Name] Colby Fiesta Salad [AuthorId] 31316 [AuthorName] Cocoa [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-02-28T18:13:00Z [Description] Make and share this Colby Fiesta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "3/4", "2", "1", "1", "1", "1/2", "1", "2", NA] [RecipeIngredientParts] ["6-inch flour tortillas", "butter", "margarine", "lean ground beef", "water", "lettuce", "garbanzo beans", "tomatoes", "onion", "evaporated milk", "colby cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 870.4 [FatContent] 46.7 [SaturatedFatContent] 23.8 [CholesterolContent] 160.9 [SodiumContent] 1294.0 [CarbohydrateContent] 61.9 [FiberContent] 7.9 [SugarContent] 3.7 [ProteinContent] 50.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brush tortillas lightly with butter. Place tortillas overlapping slightly in a round pie plate. Bake at 350 degrees for 10 minutes. Brown meat, drain well. Add seasoning and water. Simmer uncovered for 10 minutes. Meanwhile, sprinkle lettuce over tortillas. Combine beef, beans, tomatoes, onions, and olives. Spoon over lettuce. Heat milk in pan until it bubbles around the edges. Reduce heat to low. Stir in cheese until melted. Add peppers if desired. Pour over ground meat. Carefully lift out tortillas and toppings. Serve immediately. |
[Name] Zucchini Marmalade [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-02-28T18:13:00Z [Description] This is great! Something different to do with an abundance of fresh garden zucchini. The pineapple-apricot combo is really a nice change of pace. Gift from a Dear 86 year old LADY! Easy too. Great gift idea. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["6", "6", "2", "1", "1", "1"] [RecipeIngredientParts] ["zucchini", "sugar", "lemon juice", "crushed pineapple", "water"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 905.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 80.2 [CarbohydrateContent] 232.2 [FiberContent] 2.1 [SugarContent] 227.9 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] 6 1/2 pints [RecipeInstructions] In a saucepan place zucchini and water, bring to a boil and boil 10 minutes. Add sugar, lemon juice and pineapple. Cook 10 minutes. Stir in apricot Jello and cook 10 minutes. Pour into hot, sterile pint jars and adjust lids. Cool completely. |
[Name] Cranberry Horseradish Sauce [AuthorId] 20114 [AuthorName] Babs in Toyland [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-02-28T18:13:00Z [Description] I make this for our Thanksgiving turkey dinner and freeze the remaining for use with the Christmas dinner. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/94/9/picqxXjo0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/94/9/picYOZnFy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/20/94/9/picaMLIRD.jpg"] [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3/4", "1/2", "2"] [RecipeIngredientParts] ["fresh cranberries", "onion", "sour cream", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 295.8 [FatContent] 12.2 [SaturatedFatContent] 7.5 [CholesterolContent] 25.3 [SodiumContent] 63.8 [CarbohydrateContent] 47.0 [FiberContent] 3.6 [SugarContent] 37.8 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Chop together onion and cranberries in food processor. Add remaining ingredients and mix together well. Keep refrigerated and leftovers can be frozen. A zippy little replacement for regular cranberry sauce to serve with your turkey dinner. |
[Name] Farmer's Chops [AuthorId] 28442 [AuthorName] Terri F. [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2002-02-28T18:13:00Z [Description] Make and share this Farmer's Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "3", "6", "1", "16", "1", "1/2"] [RecipeIngredientParts] ["potatoes", "garlic cloves", "onion", "sour cream", "dry mustard", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 592.1 [FatContent] 35.8 [SaturatedFatContent] 16.0 [CholesterolContent] 110.1 [SodiumContent] 315.4 [CarbohydrateContent] 38.9 [FiberContent] 4.5 [SugarContent] 2.7 [ProteinContent] 29.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F. Slice potatoes lengthwise into 3 slices each. Place in a 2-quart greased casserole dish. Sauté garlic in olive oil, then add pork chops and brown lightly on both sides. Place browned pork chops and garlic on top of potatoes. Place thin sliced onions over pork chops. Mix sour cream, dry mustard and salt; pour mixture over onions. Bake uncovered for 90 minutes, or until pork chops are well done. |
[Name] Czechoslovakian Cookies [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2002-02-28T18:13:00Z [Description] Make and share this Czechoslovakian Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Czech", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "flour"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 335.1 [FatContent] 14.4 [SaturatedFatContent] 5.9 [CholesterolContent] 51.8 [SodiumContent] 138.4 [CarbohydrateContent] 48.2 [FiberContent] 1.8 [SugarContent] 26.1 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 12 cookies [RecipeInstructions] Set oven at 325 degrees (mod. slow]. Grease an 8-inch square cake pan. In a mixing bowl, cream the butter until soft. Gradually add the sugar, creaming until light and fluffy. Add the egg yolks and blend well. Gradually add the flour and mix thoroughly. Then fold in chopped nuts. Spoon half the batter into the cake pan, spreading evenly. Top with strawberry jam and cover with the remaining cookie dough. Bake one hour or until lightly browned. Remove from oven, cool and cut into 1 x 2-inch bars. While warm, sprinkle lightly with sifted powdered sugar. Double the recipe for a large pan. |
[Name] Maryjane's Magnificant Oatmeal Morsels [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2002-02-28T18:13:00Z [Description] Southern hospitality at it's best. Miss Mary Jane lovingly prepares these "AWESOME" delights to pleasure family and friends who bang the door down to get to them. I hope you'll enjoy them too! [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1 1/2", "3", "1", NA, "1", "1"] [RecipeIngredientParts] ["margarine", "butter", "brown sugar", "granulated sugar", "eggs", "vanilla", "all-purpose flour", "Quaker Oats", "raisins", "pecans", "cinnamon", "baking soda"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1263.2 [FatContent] 52.4 [SaturatedFatContent] 9.4 [CholesterolContent] 105.8 [SodiumContent] 910.5 [CarbohydrateContent] 185.0 [FiberContent] 8.9 [SugarContent] 100.7 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Heat oven to 350°. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet and remove to wire rack. |
[Name] Gail's Seafood Gumbo [AuthorId] 31595 [AuthorName] g kaps [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2002-02-28T18:13:00Z [Description] My Mom makes this often, I also like to add cod to the recipe instead of chicken sometimes. Yields about 14 1 c. servings (lunch) or 7 2 c. servings (dinner). [Images] character(0) [RecipeCategory] Gumbo [Keywords] ["Stew", "Mussels", "Creole", "Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "16", "16", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["shrimp", "clam", "mussels", "chicken breast", "frozen broccoli", "chopped tomatoes", "chicken broth", "garlic cloves", "onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 100.6 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 34.6 [SodiumContent] 306.6 [CarbohydrateContent] 10.6 [FiberContent] 3.2 [SugarContent] 2.3 [ProteinContent] 11.0 [RecipeServings] 14.0 [RecipeYield] 1 cup [RecipeInstructions] Combine all items in crockpot and cook on low until done. Crockpot cooking times vary widely, with mine it takes 6-7 hours. I put the chicken breast in whole, and cube it after it is cooked as I hate working with raw meat. If you cube your chicken prior to cooking it will cook faster. |
[Name] Spicy-Sweet Zucchini Cubes [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT2M [PrepTime] PT1H5M [TotalTime] PT1H7M [DatePublished] 2002-02-28T18:13:00Z [Description] Make and share this Spicy-Sweet Zucchini Cubes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Potluck", "Weeknight", "Microwave", "Refrigerator", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1", "1", "1", "1/2", "1/2", "1/4", "1", "4"] [RecipeIngredientParts] ["red wine vinegar", "dry red wine", "honey", "red onion", "Worcestershire sauce", "olive oil", "chili powder", "ground cumin", "garlic", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.2 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 30.2 [CarbohydrateContent] 11.7 [FiberContent] 0.8 [SugarContent] 10.6 [ProteinContent] 0.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the first 10 ingredients in a microwave safe bowl, and stir well. Microwave at HIGH 2 minutes or until mixture is hot; stir in zucchini. Cover; marinate in refrigerator at least 1 hour. Drain and serve. |
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