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[Name] Chewy Pecan Pie Bars [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Chewy Pecan Pie 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/21/05/5/picwz69hO.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/4", "2/3", "2", "1/4", NA, "2", "4", "1/4", "2"] [RecipeIngredientParts] ["butter", "margarine", "all-purpose flour", "vanilla extract", "salt", "confectioners' sugar", "brown sugar", "eggs", "baking soda", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 174.8 [FatContent] 9.3 [SaturatedFatContent] 2.0 [CholesterolContent] 40.3 [SodiumContent] 69.9 [CarbohydrateContent] 21.9 [FiberContent] 1.0 [SugarContent] 18.1 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Pour butter into a 9 x 13 inch baking pan; set aside. In a mixing bowl, combine brown sugar, flour eggs, vanilla, baking soda and salt; mix well. Stir in pecans. Spread over butter. Bake at 350 degrees for 30 to 35 minutes. Remove from the oven; immediately dust with confectioner<U+0092>s sugar. Cool before cutting. |
[Name] Butter Beans In Sour Cheese Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Butter Beans In Sour Cheese Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2"] [RecipeIngredientParts] ["butter beans", "plain yogurt", "cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 183.8 [FatContent] 7.8 [SaturatedFatContent] 4.8 [CholesterolContent] 20.1 [SodiumContent] 566.9 [CarbohydrateContent] 18.2 [FiberContent] 4.1 [SugarContent] 0.7 [ProteinContent] 10.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat the beans in a small pan, drain. Add the yoghurt to the pan, heat very gently then add the cheese. Continue until cheese has melted. |
[Name] Banana Yogurt Cake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Banana Yogurt 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/21/05/7/picSY1gGN.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "3/4", "3/4", "1/4", "2/3", "1/2", "1/4", "1", "1", "3", "2", "2", "1/4", NA] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "baking soda", "salt", "plain low-fat yogurt", "banana", "lemon, rind of", "vanilla", "light corn syrup", "water", "fresh raspberry"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 246.9 [FatContent] 5.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.8 [SodiumContent] 176.3 [CarbohydrateContent] 47.3 [FiberContent] 1.3 [SugarContent] 27.9 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside. In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside. In a small mixer bowl, beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form. Stir yogurt-banana mixture into flour mixture until moistened. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites. Preheat oven to 350°F. Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight. For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth. Drizzle chocolate over cake in a Lacy design. Let stand about 30 minutes, until set. Serve with raspberries. |
[Name] Jalapeno Glazed Steak With Bell Pepper Salsa [AuthorId] 32519 [AuthorName] Big John [CookTime] PT10M [PrepTime] PT6H [TotalTime] PT6H10M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Jalapeno Glazed Steak With Bell Pepper Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Canadian", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1/2", "1", "4", "1", "1/4", "1/2", "1/4", "1/4", "2", "2", "2", "1", "1", "2", "1/2", "1/2", "2/3", "3"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "cilantro", "black pepper", "black pepper", "cayenne pepper", "green peppers", "red onion", "cilantro", "mangoes", "rice vinegar", "cayenne pepper", "garlic cloves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1239.0 [FatContent] 60.3 [SaturatedFatContent] 18.8 [CholesterolContent] 308.4 [SodiumContent] 276.7 [CarbohydrateContent] 71.4 [FiberContent] 6.0 [SugarContent] 51.1 [ProteinContent] 100.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine all marinade ingredients in a medium bowl, mix well and pour over steak. Cover and marinate in fridge for at least 6 hours. Mix jelly with pepper and cayenne. Heat oven to 400°F. Remove steak from fridge and pat dry to remove any excess marinade. Brush steak with glaze and finish to medium rare in oven. (Time will vary, check often after 5 minutes]. Combine salsa ingredients in a bowl, mix well, cover and let stand for a minimum of 2 hours. Serve by slicing the steak across the grain at a 45 degree angle and topping with salsa. As appetizer- Serve in wraps or on sliced focaccia covered with melted jack cheese. Salad- Serve on bed of your favorite greens topped with salsa. Main course- Serve with sauteed shrimp over basmati rice. |
[Name] Ratatouille-Stuffed New Potatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H30M [PrepTime] PT35M [TotalTime] PT2H5M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Ratatouille-Stuffed New Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "1", "2", "2", "2", "2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "yellow onion", "eggplant", "red bell peppers", "plum tomatoes", "garlic", "fresh basil", "salt", "black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.9 [FatContent] 8.7 [SaturatedFatContent] 1.8 [CholesterolContent] 3.7 [SodiumContent] 483.8 [CarbohydrateContent] 32.8 [FiberContent] 7.4 [SugarContent] 9.8 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 475°F. Place the potatoes on a baking sheet in the middle of the oven. Bake 45 to 50 minutes, until tender and slightly crisp; test with a knife or skewer. Remove and let cool. Leave the oven set at 475°F. Meanwhile, make the filling: In large frying pan over medium heat, warm remaining 2 tablespoons olive oil. Add onion and saute, stirring frequently, about 5 minutes, or until translucent. Add eggplant and cook 5 to 7 minutes, stirring, until it begins to soften. Add bell pepper and cook, stirring, 5 minutes longer. Add tomatoes, garlic, basil and vinegar, and continue cooking 5 to 10 minutes longer, or until the liquid evaporates and eggplant is soft. Season with salt and pepper. Set aside. Cut each potato in half crosswise. If bottoms are uneven, cut off a thin slice so they will stand upright once filled. Scoop out most of the pulp from each half, leaving only a thin shell; reserve inner pulp for another use. Return the potato shells to the baking sheet, hollow sides down, and brush the skins with 2 tablespoons of the olive oil. Bake 10 to 15 minutes, until crisp. Remove from oven and reduce the oven temperature to 425°F. Sprinkle the insides of the potato shells with some of the parmesan cheese. Spoon in the filling and place on an ungreased baking sheet. Sprinkle with the remaining cheese. Bake 10 to 15 minutes, or until heated through. Serve immediately. |
[Name] Orange Cake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Orange Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1/4", "1", "1", "1 1/4", "2", "1/2", "1/4", "2/3", NA] [RecipeIngredientParts] ["reduced-calorie margarine", "brown sugar substitute", "powdered sugar substitute", "egg", "flour", "baking powder", "baking soda", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 110.3 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 23.5 [SodiumContent] 242.4 [CarbohydrateContent] 15.5 [FiberContent] 0.5 [SugarContent] 1.6 [ProteinContent] 2.7 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["Combine margarine, sugar substitutes and egg.", "Beat at high speed with an electric mixer for 2 minutes.", "Combine flour, baking powder, soda and cinnamon, stirring to blend.", "Add flour mixture to creamed mixture alternately with orange juice, beginning and ending with the flour.", "Beat at low speed after each addition.", "Spoon batter into an 8 inch square pan coated with cooking spray.", "Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean when inserted.", "Note: You can make two of these and layer them if you wish or bake them in round pans instead." ] |
[Name] Salmon on the Grill [AuthorId] 32524 [AuthorName] Xtal220 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Salmon on the Grill 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/21/06/1/piciKZlSi.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "2", NA] [RecipeIngredientParts] ["salmon", "unsalted butter", "dried parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 67.9 [FatContent] 7.7 [SaturatedFatContent] 4.9 [CholesterolContent] 20.4 [SodiumContent] 1.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 pound per serving [RecipeInstructions] Take a piece of tin foil, 2 times the size of the fish, and flatten it out on the table. Put the Salmon on it, skin side down. Dot with butter. Sprinkle with Parsley. Fold up tin foil the long way first, so it has a straight edge, 1/2\" overlap at the center top. Then roll up the short sides to keep the butter in. This allows air to escape, and turns the tin foil into a little oven. Place wrapped fish on VERY low flames on grill for 22-25 minutes per pound. After proper amount of cooking time has passed, Place wrapped fish on platter. Unwrap foil. Salmon Skin will stick to the tin foil, serve with a spatula, leaving the skin on the foil. Toss foil, and enjoy! |
[Name] Lentil Roll-Ups [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Lentil Roll-Ups recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Lentil", "Beans", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1/4", "1/8", "1", "1", "2"] [RecipeIngredientParts] ["lentils", "parmesan cheese", "onion", "oregano", "thyme", "black pepper", "garlic", "phyllo pastry", "canola oil"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 461.3 [FatContent] 14.0 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 549.9 [CarbohydrateContent] 70.3 [FiberContent] 6.2 [SugarContent] 1.2 [ProteinContent] 12.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Puree the cooked lentils. Add cheese, onion, and spices. Mix well. Preheat oven to 325 degrees. Cut individual phyllo pastry sheets into 6 x 8\" pieces and brush with oil. Spread 1 tsp filling along one end of pastry sheet and roll over once. Turn in pastry edges and roll up like a cigar. Repeat. Place filled pastries on a non-stick baking sheet and bake at 325 for 15 to 20 minutes until golden brown. |
[Name] Mushroom Burger [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT22M [PrepTime] PT15M [TotalTime] PT37M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Mushroom Burger 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/21/06/3/picaWDMKw.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "3 1/2 - 4", "1/3", "1", "1/2", "1", NA] [RecipeIngredientParts] ["canola oil", "portabella mushrooms", "onion", "garlic", "eggs", "egg substitute", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 170.8 [FatContent] 10.3 [SaturatedFatContent] 1.5 [CholesterolContent] 93.1 [SodiumContent] 175.2 [CarbohydrateContent] 13.8 [FiberContent] 2.8 [SugarContent] 5.4 [ProteinContent] 7.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, sauté onion and garlic in oil for 2 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are cooked down and liquid has disappeared, about 15 to 20 minutes. Let cool. Combine with rest of ingredients; form into 2 patties. Sprinkle on black pepper. Grill on both sides until heated through. Serve on whole-wheat bun. |
[Name] Grilled Green Tomatoes & Onions [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Grilled Green Tomatoes & Onions 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/21/06/4/picuTHEBK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/06/4/picJCCfxN.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["4", "1", NA, "1/4", "1/4", "1/4", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["green tomatoes", "onion", "white vinegar", "water", "sugar", "caraway seed", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 45.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 81.6 [CarbohydrateContent] 10.9 [FiberContent] 0.9 [SugarContent] 9.3 [ProteinContent] 0.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Brush tomato and onion slices with oil and grill over medium-low heat turning once or twice, until lightly charred and soft.", "Cover bottom of shallow dish with grilled tomato slices in overlapping rows.", "Separate grilled onion slices into rings and scatter over tomatoes.", "In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved.", "Let cool.", "Stir again and pour over grilled tomatoes and onions.", "Cover and let stand 2 hours at room temperature, or up to 8 hours in refrigerator." ] |
[Name] Caramel Heavenlies [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT16M [PrepTime] PT15M [TotalTime] PT31M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Caramel Heavenlies 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/21/06/5/picBsMKt1.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "2", "3/4", "3/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["graham crackers", "miniature marshmallows", "butter", "margarine", "brown sugar", "ground cinnamon", "vanilla extract", "coconut flakes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 569.4 [FatContent] 36.2 [SaturatedFatContent] 18.9 [CholesterolContent] 61.0 [SodiumContent] 304.1 [CarbohydrateContent] 60.4 [FiberContent] 3.0 [SugarContent] 46.6 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] ["Line a 15\" x 9\" x 1\" baking pan with foil.", "Place graham crackers in pan; cover with marshmallows.", "In a saucepan over medium heat, cook and stir butter, brown sugar, and cinnamon until the butter is melted and the sugar dissolved.", "Remove from the heat; stir in vanilla.", "Spoon over the marshmallows.", "Sprinkle with almonds and coconut.", "Bake at 350 degrees for 14 to 16 minutes or until browned.", "Cool completely.", "Cut into 2-inch squares, then cut each square in half to form triangles." ] |
[Name] Peach Salsa [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Peach Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "2", "3", "1/4"] [RecipeIngredientParts] ["green onion", "fresh lemon juice", "green bell pepper", "mint leaves", "chili peppers", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.4 [CarbohydrateContent] 21.1 [FiberContent] 3.9 [SugarContent] 16.8 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 2 1/2 cs. [RecipeInstructions] Mix well in mixing bowl or blend all ingredients in a blender for a smoother salsa. Refrigerate for 24 hours. This salsa freezes well. |
[Name] Oatmeal Freezer Cookies [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Oatmeal Freezer Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Grains", "Kid Friendly", "< 30 Mins", "Oven", "Freezer"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1 1/2", "2", "1", "3", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "allspice", "butter", "margarine", "sugar", "eggs", "vanilla", "rolled oats", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1668.2 [FatContent] 70.7 [SaturatedFatContent] 40.9 [CholesterolContent] 303.7 [SodiumContent] 1389.1 [CarbohydrateContent] 241.6 [FiberContent] 11.6 [SugarContent] 130.3 [ProteinContent] 25.8 [RecipeServings] nan [RecipeYield] 3 dozen cookies [RecipeInstructions] Mix dry ingredients except sugar. Mix fat and sugar until creamy. Add eggs and vanilla. Mix well. Stir in dry ingredients. Add rolled oats and raisins. Divide dough into four parts. Shape each part into a roll, about 6 inches long and 1-1/2 inches in diameter. Wrap in waxed paper. Freeze. To bake: Preheat oven to 350 (moderate]. Grease baking sheets. Remove a roll of dough from freezer. Remove wrapping. Slice about 1/4-inch thick. Place on baking sheet. Bake about 15 minutes or until lightly browned. |
[Name] Selkirk Bannock [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT2H20M [TotalTime] PT3H5M [DatePublished] 2002-03-01T10:26:00Z [Description] There are many versions of bannock in the U.K. This one is supposedly the first bannock ever made by bakery owner Robbie Douglas in 1859. It is said that Queen Victoria would have nothing else with her tea. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Grains", "Fruit", "Scottish", "Welsh", "European", "Healthy", "Potluck", "Christmas", "Weeknight", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3/4", "1/2", "3", "2", "1", "1/2", "2 1/2", "1", "1"] [RecipeIngredientParts] ["milk", "butter", "unbleached flour", "white sugar", "instant yeast", "salt", "sultanas", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.7 [FatContent] 13.6 [SaturatedFatContent] 8.2 [CholesterolContent] 57.3 [SodiumContent] 246.8 [CarbohydrateContent] 81.4 [FiberContent] 3.5 [SugarContent] 33.8 [ProteinContent] 8.1 [RecipeServings] 8.0 [RecipeYield] 1 bannock [RecipeInstructions] ["In a small saucepan, heat the milk to simmering and remove from heat.", "Mix in the butter and stir until melted, and then let cool until lukewarm.", "In a large bowl, mix the flour, sugar, yeast and salt.", "Stir lukewarm milk into the flour mixture until soft dough is formed.", "Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.", "Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.", "Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.", "Deflate the dough and turn it out onto a lightly floured surface.", "Knead in sultanas and shape into a large round loaf.", "Place the loaf on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 60 minutes.", "Preheat oven to 375 degrees F (190 degrees C].", "In a small bowl, beat together egg yolk and water.", "Brush risen loaf with egg yolk mixture, and bake until loaf is golden and bottom sounds hollow when tapped, about 40 minutes.", "Transfer to a wire rack to cool." ] |
[Name] Italian-Style Stuffed Tomatoes with White Beans [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Italian-Style Stuffed Tomatoes with White Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "3", "1/2", "2", "1/8", "1", "4", "2"] [RecipeIngredientParts] ["tomatoes", "olive oil", "onion", "garlic", "white beans", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 324.4 [FatContent] 12.5 [SaturatedFatContent] 2.5 [CholesterolContent] 4.4 [SodiumContent] 116.2 [CarbohydrateContent] 41.6 [FiberContent] 9.1 [SugarContent] 5.9 [ProteinContent] 14.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut off top 1/4 of tomatoes; with a spoon, scoop out most of pulp and seeds; discard. Brush outsides of tomato shells with 1 tablespoon of the oil. Place tomatoes in a microwavable dish. In a medium-size skillet over medium-high heat, heat 1 tablespoon oil. Add onion; cook and stir until it starts to brown, about 4 minutes. Add garlic and red pepper; cook and stir 30 seconds longer. Stir in beans; bring to a boil; stir in 3 tablespoons of the cheese. Fill each tomato shell with the bean mixture, dividing evenly. In a cup, combine bread crumbs and remaining 1 tablespoon oil. Sprinkle tomatoes with crumbs. Lightly cover and microwave on high until tomatoes are tender, but retain their shape, about 4 minutes. Sprinkle with remaining 1 tablespoon cheese. Serve alone as appetizers or on the side with grilled steak, chicken, or fish. |
[Name] Broccoli Cheese Potatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Broccoli Cheese Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Microwave", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2 1/2", "2", "1/2", "4"] [RecipeIngredientParts] ["potatoes", "fat-free cottage cheese", "broccoli florets", "green onion", "fat free mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 265.5 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 7.6 [SodiumContent] 88.6 [CarbohydrateContent] 41.9 [FiberContent] 5.1 [SugarContent] 3.7 [ProteinContent] 23.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut baked potatoes in half lengthwise, remove pulp and combine with cottage cheese, broccoli and green onion. Place filling back into potato skins and top with mozzarella. Microwave for 2 minutes per potato or until filling is hot and cheese is melted over the top. |
[Name] Steamed Clams with Sherry, Garlic & Herbs [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT25M [PrepTime] PT35M [TotalTime] PT1H [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Steamed Clams with Sherry, Garlic & Herbs recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Vegetable", "Canadian", "Very Low Carbs", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "2", "2", "2", "1", "2", "4", "4", "2", "1/4", NA] [RecipeIngredientParts] ["olive oil", "garlic", "shallot", "fresh dill", "dried dill", "fresh parsley", "dried parsley", "fresh basil", "dried basil", "fresh thyme", "dried thyme", "clams", "dry sherry", "bottled clam juice", "unsalted butter", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 354.8 [FatContent] 19.1 [SaturatedFatContent] 8.3 [CholesterolContent] 60.9 [SodiumContent] 121.2 [CarbohydrateContent] 8.2 [FiberContent] 0.3 [SugarContent] 1.3 [ProteinContent] 11.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in heavy large saucepan over medium heat. Add garlic, shallot and herbs and saute 2 minutes. Add clams, dry Sherry and bottled clam juice. Cover and cook until clams open, about 5 minutes- discard any clams that do not open. Add butter to saucepan and stir until melted. Using tongs, divide clams among 4 soup bowls. Ladle broth over the clams and sprinkle with green onions. Serve with bread. |
[Name] V8 Soup [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-03-01T10:26:00Z [Description] Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Fruit", "Vegetable", "Canadian", "Kid Friendly", "< 60 Mins", "Freezer", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "32", "16", "2 -3", "1 -2", "1/4 - 1/2", "6", "1/2 - 1", NA, NA] [RecipeIngredientParts] ["diced tomatoes", "tomatoes", "vegetable broth", "potatoes", "milk", "Worcestershire sauce", "unsalted butter", "margarine", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.1 [FatContent] 1.1 [SaturatedFatContent] 0.6 [CholesterolContent] 2.4 [SodiumContent] 304.4 [CarbohydrateContent] 24.2 [FiberContent] 3.6 [SugarContent] 7.6 [ProteinContent] 3.2 [RecipeServings] 10.0 [RecipeYield] 2/3 gallon [RecipeInstructions] Place potatoes and onions in soup pot and just cover with water. Add butter and boil until potatoes are tender but not too soft. Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice. Bring to a boil, and then reduce heat to low and cook for 15 minutes. Just before serving stir in milk and salt and pepper. |
[Name] Black-Eyed Pea Salsa [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-03-01T10:26:00Z [Description] Make and share this Black-Eyed Pea Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["black-eyed peas", "salsa", "green onion", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.9 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1901.6 [CarbohydrateContent] 53.0 [FiberContent] 13.2 [SugarContent] 5.5 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] "In medium bowl, stir together all ingredients; cover and refrigerate until serving." |
[Name] Beer Battered Shrimp [AuthorId] 23302 [AuthorName] Millereg [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-03-01T10:29:00Z [Description] In the late 1970s, I discovered Clyde's restaurant in Columbia, Maryland. The entire menu was fabulous, especially the Beer Battered Shrimp and their Victoria Spice Cake. Both recipes were creations of the chef, who passed away a few years later and took her recipes to her grave. The restaurant later became part of a chain and only the splendid decor remains today. The food is still good, but that's all – just "good". For months, I have been trying to replicate something approaching the taste of that wonderful shrimp dish. I am very pleased with the following recipe. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Grains", "Fruit", "Spicy", "< 60 Mins", "Deep Fried", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "4", "3/4", "1", "1", "5", NA, NA, NA, "1", "1", "1/2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["fresh shrimp", "self-rising flour", "egg", "unsalted butter", "beer", "ale", "lemon wedge", "morton lite salt", "paprika", "onion powder", "garlic powder", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 283.9 [FatContent] 6.4 [SaturatedFatContent] 2.6 [CholesterolContent] 233.3 [SodiumContent] 550.7 [CarbohydrateContent] 24.2 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 27.8 [RecipeServings] 4.0 [RecipeYield] 1 pound of yummy shrimpers [RecipeInstructions] ----Shellfish Spice Mix----. Combine all ingredients in a small bowl and mix well. Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention. ----Fried Shrimp----. Sift the flour and ¾ tsp (or more, if you like] shellfish spice mix into a bowl. Beat to a smooth batter with unbeaten egg, butter and beer. Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C] for about a minute or two until the batter is golden brown. Remove them from the oil and drain them. Serve with lemon wedges and, if desired, cocktail sauce. |
[Name] Tomato Poha [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2002-03-01T10:32:00Z [Description] This is a popular Indian snack (a speciality of Gujratis) served around tea time. I am absolutely in love with this snack. I enjoyed it tonight, it was my dinner:) Its very tasty and easy to make as well, also filling and really enjoyable. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/07/5/j4BR5gizQuy6icTO8fCX_DSC_5248.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/07/5/wFGgSM9TGe3ZILXunh8E_DSC_5243.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/07/5/OrsjnKFNRUyBUplN7lkQ_DSC_5258.jpg"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Asian", "Indian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "2", "1", "1 1/2", "2", "1", "1/4", "1/4", "1/4", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["curry leaf", "salt", "green chilies", "lime juice", "onions", "tomatoes", "cilantro", "turmeric powder", "red chili powder", "potato", "mustard seeds", "cumin seed"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 237.8 [FatContent] 13.2 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 1259.3 [CarbohydrateContent] 27.6 [FiberContent] 5.1 [SugarContent] 7.0 [ProteinContent] 5.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Wash poha. Drain water. Refresh with just sufficient water to cover poha and keep aside for 15 minutes. After 15 minutes, drain out water completely, loosen poha and break lumps, if any. Add salt, lime juice, turmeric powder and red chilli powder to poha. Mix well using a spoon. In a broad saucepan or heavy based pan, heat oil. Add mustard and cumin seeds. Allow to crackle. Add onions, green chillies and curry leaves. Stir-fry on medium-high flame until onions turn golden brown. Add potatoes and tomatoes, mixing well. After 3-5 minutes, add groundnuts and poha and mix well. Cook on low flame for 5-7 minutes. (Please keep mixing every minute in order to ensure that poha does not stick to the bottom of the vessel]. Remove from flame. Transfer to a serving dish. Garnish with cilantro and serve immediately. |
[Name] Chris's Pueblo Green Chili Sauce [AuthorId] 32330 [AuthorName] Christine Bettiga [CookTime] PT3H [PrepTime] PT40M [TotalTime] PT3H40M [DatePublished] 2002-03-01T10:34:00Z [Description] This recipe comes from Southern Colorado and I have been making it for over 20 years. It is my favorite thing to cook and eat. If you like hot and spicy Mexican food, this is a recipe for you! I made it for our friends and it has become a hit here in Corpus Christi, Texas! The great thing is you can also make it hotter or milder, depending on your taste! In Pueblo, Colorado, we served it over burritos, or enchilada's. My personal favorite way to eat Green Chile (especially on a cold day) is by placing a hamburger bun in a bowl, add a plain hamburger (with or without cheese), smother it with the Green Chile Sauce, then top it with diced onion and oyster crackers. In Colorado we call these green chili sloppers! They are great served with a beer! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/07/6/l6xQ7s8RNCW2WbMaeWnU_53604ff180d20228440199eba5bc85dc.jpg" [RecipeCategory] Sauces [Keywords] ["Pork", "Vegetable", "Meat", "Southwestern U.S.", "Mexican", "Spicy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "1/4", "8 -10", "24", "1", "1", "1", "1/2", "1/2", "1", "1", "1", "1/2", "2", "1/2", "1/4", "1", "1 -2"] [RecipeIngredientParts] ["serrano chilies", "bacon fat", "chicken broth", "Rotel tomatoes & chilies", "water", "cumin", "white pepper", "curry powder", "Season-All salt", "fresh cilantro", "dried cilantro", "cayenne pepper", "crushed red pepper flakes", "garlic cloves", "flour", "yellow onion", "pork"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 144.9 [FatContent] 8.5 [SaturatedFatContent] 1.9 [CholesterolContent] 31.7 [SodiumContent] 322.6 [CarbohydrateContent] 4.4 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 12.3 [RecipeServings] 12.0 [RecipeYield] 1 Kettle of Chili [RecipeInstructions] In large stainless kettle, brown pork in bacon fat or vegetable oil. (bacon fat has better flavor.] Cook on medium heat till meat is slightly pink. Add diced onion and garlic, cook till soft. Add flour and stir, browning flour as you would a roux (rue]. Add some of your water if flour is too thick, keep stirring till it bubbles. Add chicken broth. Add the rest of the ingredients and bring to a bubble, then turn heat to low. Cook uncovered for 2-3 hours, stirring occasionally. If your chile is too thin, add more flour. If your chile is too thick, add more chicken broth. Taste often and add more spices or peppers to your liking! If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them! (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile]. |
[Name] Kicked-Up Country Breakfast -Emeril Lagasse Style [AuthorId] 3288 [AuthorName] TishT [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2002-03-01T10:35:00Z [Description] Ok...so I love Emeril Lagasse. I don't always picture myself making the food he does, but I love to watch the man work. This looked excellent. Can't wait to make it for myself! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Breakfast", "Pork", "Potato", "Cheese", "Vegetable", "Meat", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1 1/2", "1/2", "1/2", "1/4", "2", "1", "1/4", "1", "4", "1", NA] [RecipeIngredientParts] ["pork sausage", "unsalted butter", "yellow onion", "green bell peppers", "red bell pepper", "salt", "black pepper", "garlic", "idaho potato", "fresh parsley", "eggs", "sharp cheddar cheese", "tortilla"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 502.3 [FatContent] 33.2 [SaturatedFatContent] 14.6 [CholesterolContent] 291.5 [SodiumContent] 1008.5 [CarbohydrateContent] 24.7 [FiberContent] 3.1 [SugarContent] 4.4 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a large frying pan over medium-high heat. Add the sausage and cook, stirring to crumble, until browned, about 3 minutes. Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the potatoes (and additional butter if needed to prevent sticking], and cook, stirring, until lightly browned, about 4 minutes. Add the parsley and chicken stock, stir well, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes. With a spoon, make 4 indentations in the mixture, and break an egg into each. Cover and cook until the eggs are set, about 4 minutes. Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese. Serve immediately with hot toast or tortillas. |
[Name] Quinoa Stuffed Bell Peppers [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT43M [PrepTime] PT20M [TotalTime] PT1H3M [DatePublished] 2002-03-01T13:32:00Z [Description] Make and share this Quinoa Stuffed Bell Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Steam", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/2", "1", "1", "4"] [RecipeIngredientParts] ["red bell peppers", "green bell peppers", "butter", "onion", "garlic clove", "mushroom", "dried oregano", "diced tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 359.3 [FatContent] 7.6 [SaturatedFatContent] 2.0 [CholesterolContent] 7.6 [SodiumContent] 58.9 [CarbohydrateContent] 61.9 [FiberContent] 12.2 [SugarContent] 14.4 [ProteinContent] 13.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees. Lightly grease a baking dish that will hold the peppers upright. Cut 1/2 inch from the top of the peppers and remove the seeds and membranes. In a large stock pot with a steamer tray, steam the peppers 4 to 5 minutes. Remove and set aside while preparing the stuffing. In a large skillet over medium heat, melt the butter. Add the onion, garlic and mushrooms and saute until tender. Add the oregano and tomatoes, reduce heat and simmer about 8 minutes. Fold in the cooked quinoa. Fill the peppers with the quinoa mixture and stand up with their sides touching in the prepared baking dish. Cover loosely with foil and bake until the peppers are tender, 25 to 30 minutes. |
[Name] Blueberry Mustard [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-03-01T13:32:00Z [Description] Make and share this Blueberry Mustard recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Berries", "Fruit", "Canadian", "Vegan", "Kosher", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1/2", "1/4", "1/2", "1", "2", "6", "2", "1", "1"] [RecipeIngredientParts] ["cornstarch", "water", "blueberries", "blueberries", "port wine", "shallot", "white sugar", "Dijon mustard", "yellow mustard seeds", "white wine"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 100.5 [FatContent] 1.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 230.2 [CarbohydrateContent] 16.1 [FiberContent] 1.3 [SugarContent] 7.8 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Combine the tbsp of mustard seeds with the tbsp of white wine and set aside.", "Whisk together the cornstarch and water; set aside.", "Press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that.", "In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture.", "Over medium-high heat, bring to a simmer, then let it cool.", "Whisk in the mustards and softened mustard seeds well, then refrigerate until needed." ] |
[Name] Baked Chicken Kiev [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2002-03-01T13:33:00Z [Description] I have not tried this yet, but was pleased to find the recipe and wanted to share. I buy the frozen kievs frequently and look forward to making my own. Prep time includes the chilling of the butter mixture. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/08/0/picxfzDhp.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1/2", "6", "1 1/2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "fresh chives", "fresh parsley", "garlic powder", "boneless skinless chicken breasts", "fresh parsley", "paprika", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 233.7 [FatContent] 10.9 [SaturatedFatContent] 5.6 [CholesterolContent] 96.3 [SodiumContent] 266.9 [CarbohydrateContent] 7.0 [FiberContent] 0.3 [SugarContent] 1.3 [ProteinContent] 26.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine softened butter, chives, parsley and garlic powder. On a sheet of plastic wrap or wax paper, shape into a 3-inch by 2-inch rectangle; wrap well and freeze about 30 minutes or until firm. Preheat oven to 425F degrees. Spray a 9-inch square pan with nonstick cooking spray and set aside. Pound chicken breasts to a quarter-inch thickness between 2 sheets of plastic wrap or wax paper. Retrieve butter mixture from freezer and cut crosswise into 6 pieces. Place 1 piece on centre of each chicken breast; fold long sides over butter, then fold ends up and secure with a wooden toothpick. In a shallow dish, combine cornflake crumbs, parsley and paprika; pour buttermilk into another shallow dish. Dip chicken pieces into buttermilk, then coat evenly with cornflake mixture. Place coated chicken, seam side down, in prepared pan. Bake, uncovered, about 35 minutes or until juices run clear. Remove toothpicks and serve immediately. |
[Name] Tofu and Broccoli Stir-Fry [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT9M [PrepTime] PT20M [TotalTime] PT29M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Tofu and Broccoli Stir-Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Soy/Tofu", "Beans", "Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["2/3", "2", "2", "4", "1", "1/4", NA, "2", "3", "1/2", "1", "1", "1 1/3"] [RecipeIngredientParts] ["water", "dry sherry", "reduced sodium soy sauce", "cornstarch", "ground ginger", "crushed red pepper flakes", "garlic", "broccoli", "onion", "fresh bean sprout", "tofu", "brown rice"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 387.9 [FatContent] 6.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 341.6 [CarbohydrateContent] 62.8 [FiberContent] 5.1 [SugarContent] 4.9 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside. Spray a cold wok or large skillet with non-stick coating. Preheat the work or skillet over medium heat. Add garlic; stir-fry for 15 seconds. Add broccoli; stir-fry for 3 minutes. Add onion; stir-fry for 3 minutes. Add bean sprouts, stir-fry for 1 minutes. Push vegetables from the center of the wok or skillet. Stir sauce; add to the center of the wok or skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute. Stir vegetables into sauce; stir in tofu. Heat through. Serve with rice. |
[Name] Sour Cream Corn [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Sour Cream Corn recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/08/2/picnDJLXU.jpg" [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "2", "2", "1/2", "1/8", "1", "6", "1"] [RecipeIngredientParts] ["bacon", "onions", "margarine", "all-purpose flour", "salt", "white pepper", "sour cream", "fresh corn", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 348.9 [FatContent] 24.1 [SaturatedFatContent] 9.8 [CholesterolContent] 38.1 [SodiumContent] 524.2 [CarbohydrateContent] 30.9 [FiberContent] 3.9 [SugarContent] 6.6 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove husks and silks from corn, rinse ears. Cut kernels from corn to measure 2 cups. Fry bacon; drain and crumble. Set aside. Saute onion in butter; blend in flour, salt and pepper. Gradually add sour cream, stirring until mixture is smooth. Heat just to boiling; add corn, and heat thoroughly (about 5 minutes]. Fold in half of bacon. Spoon into a greased 1 quart casserole; top with parsley and remaining bacon. Bake at 350 degrees for 25 to 30 minutes. |
[Name] Tasty Lamb Kebabs [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT24H [TotalTime] PT24H15M [DatePublished] 2002-03-01T13:33:00Z [Description] This can either be served over rice, or in pita breads with chopped tomato and onion and a garlic sauce like tzatziki. Prep time includes lots of marinating time. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Lamb/Sheep", "Vegetable", "Meat", "Canadian", "Greek", "European", "Very Low Carbs", "Weeknight", "Broil/Grill", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1", "3", "1/2", "1/2", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["boneless leg of lamb", "lemon juice", "olive oil", "garlic", "ground cumin", "ground oregano", "black pepper", "red bell pepper", "green bell pepper", "fresh mushrooms"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 571.1 [FatContent] 41.3 [SaturatedFatContent] 17.2 [CholesterolContent] 156.5 [SodiumContent] 131.1 [CarbohydrateContent] 6.6 [FiberContent] 1.6 [SugarContent] 2.9 [ProteinContent] 42.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] The night before, marinate lamb: In a large glass or plastic bowl, place lamb chunks. In a mixing bowl, whisk together the lemon juice, olive oil, garlic, cumin, oregano, and pepper. Pour over lamb, seal tightly, and refrigerate overnight (if you must do this closer to dinner, marinate for at least a few hours]. At dinner time, preheat grill or broiler. Drain marinade from lamb chunks and place meat on skewers, alternating with peppers and mushrooms (if using wooden skewers, soak in water for 30 minutes before using so they won't burn]. Grill or broil 5 to 7 minutes on one side, then turn and cook for 5 minutes more; cook longer if desired. When meat is done to your liking, place skewers on a warmed platter and serve immediately. |
[Name] Bob's White Chili [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Bob's White Chili 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/21/08/4/piciuXZqv.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Beans", "Vegetable", "Meat", "Kosher", "Potluck", "Spicy", "Weeknight", "Beginner Cook", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "4", "1", "1", "3", "1", "2", "1", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "chicken broth", "great northern beans", "onion", "garlic", "green chilies", "ground cumin", "ground oregano", "salt", "black pepper", "cayenne pepper", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 388.4 [FatContent] 3.4 [SaturatedFatContent] 0.9 [CholesterolContent] 65.8 [SodiumContent] 786.4 [CarbohydrateContent] 44.4 [FiberContent] 13.8 [SugarContent] 2.8 [ProteinContent] 45.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F; place chicken breasts on greased baking sheet and bake for 20 minutes. Alternatively, saute chicken breasts on stovetop in a nonstick frying pan until almost cooked through; remove from heat and set aside. In a large pot, pour in 1 cup of chicken broth and add onion and garlic; bring to a simmer and cook until onion starts to soften. Add the chilies, stir, then add remaining broth and beans. Stir in the spices. Bring to a boil and add chicken pieces, cut into cubes. Cover and simmer for at least 30 minutes-- longer is better. Taste and add more salt if necessary. Serve in prewarmed bowls, garnished with sliced raw green onion. |
[Name] Sweet Potatoes with Rum [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-03-01T13:33:00Z [Description] This side dish is decadent with the addition of the rum, but not as sweet as those that use marshmallows. If you substitute the orange juice, add some freshly grated orange zest too, for a real flavour punch. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "Potluck", "Christmas", "Thanksgiving", "Weeknight", "Oven", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "4", "1/3", "1/4", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "margarine", "butter", "brown sugar", "dark rum", "golden raisin"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 212.5 [FatContent] 5.8 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 124.8 [CarbohydrateContent] 35.8 [FiberContent] 3.3 [SugarContent] 18.2 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Boil the whole, unpeeled, sweet potatoes until tender but not too soft-- it will take anywhere from 20 to 40 minutes depending on the thickness of your potatoes.", "Drain and, when cool enough to handle, peel and slice into 1/4-inch slices.", "Preheat oven to 350F degrees.", "Arrange the slices in an attractive overlapping pattern in a buttered shallow baking dish.", "Dot with butter pieces, then sprinkle with brown sugar and raisins, if using.", "Drizzle the rum over all.", "Bake in preheated oven, uncovered, until bubbly and glazed, about 30 minutes." ] |
[Name] Refried Beans [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Refried Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Spicy", "Weeknight", "Steam", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "1", "3", "1/2", "3 -4"] [RecipeIngredientParts] ["pinto beans", "onion", "garlic", "ground cumin"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 80.3 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.8 [CarbohydrateContent] 15.2 [FiberContent] 4.8 [SugarContent] 0.9 [ProteinContent] 4.7 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["Place beans in a dutch oven, add water to cover by 2 inches.", "Bring to a boil; boil for 2 minutes.", "Remove from the heat; cover and let stand for 1 hour.", "Drain beans; discard liquid.", "Return beans to pan; add water to cover.", "Add onion and garlic; bring to a boil.", "Cover and cook over low heat for 2 hours or until beans are very tender, adding water to keep covered if needed.", "Discard onion and garlic.", "Mash beans with a potato masher, leaving some beans whole.", "Stir in cumin and hot pepper sauce." ] |
[Name] Sauteed Swiss Chard with Red Onions [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT38M [PrepTime] PT10M [TotalTime] PT48M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Sauteed Swiss Chard with Red Onions 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/21/08/7/picMqqRwW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/08/7/picYHhy9f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/08/7/picPArfSn.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["3", "2", "10", "2", NA] [RecipeIngredientParts] ["swiss chard", "olive oil", "garlic", "red onions"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 63.0 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 291.6 [CarbohydrateContent] 8.1 [FiberContent] 2.6 [SugarContent] 2.5 [ProteinContent] 2.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cut out the tough, triangular inner core of each leaf of swiss chard and cut into 1/4- to 1/2-inch slices. Rinse the leaves and stems separately and reserve. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and cook until it turns golden brown; don't let the garlic get too brown or it will be bitter. Remove the garlic and set aside. Reserve the oil in the skillet. Add the remaining 1 tablespoon olive oil to the skillet and the onions. Saute over medium heat until tender, about 5 minutes. Add the chopped stems from the swiss chard and continue to cook over medium heat, stirring frequently, until the stems are very tender, 15 to 20 minutes. Add the swiss chard leaves, season with salt and pepper and cover. Cook 10 minutes, stirring often; you may need to add 1/2 cup chicken stock or water to keep the leaves moist. Transfer to a serving bowl and top with the crispy garlic. |
[Name] Pear Relish [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Pear Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "6", "6", "6", "2", "1", "2"] [RecipeIngredientParts] ["pears", "red bell peppers", "green bell peppers", "onions", "sugar", "vinegar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1250.6 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 4681.8 [CarbohydrateContent] 318.3 [FiberContent] 38.9 [SugarContent] 243.7 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] 3 pints relish. [RecipeInstructions] Mix all the ingredients together in a big pot and cook them until the mixture is thick (about 1 hour]. Stir frequently. Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes. |
[Name] Lamb and Walnut Phyllo Parcels With Garlic and Rosemary Glaze [AuthorId] 31558 [AuthorName] Karin... [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2002-03-01T13:33:00Z [Description] Not only are these Lamb and Walnut parcels to DIE for! But they also look rather exotic! The beauty of this meal is that it can be prepared way in advance! My Lamb and Walnut Parcels are nicest served with cooked vegetables! E N J O Y! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lamb/Sheep", "Fruit", "Nuts", "Meat", "Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", NA, "3 -4", "3", NA, "1", "1", "1/4", "1 -2", "2", "1/2"] [RecipeIngredientParts] ["lamb fillets", "butter", "garlic cloves", "phyllo pastry", "butter", "walnut pieces", "cornflour", "water", "garlic clove", "fresh rosemary", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.8 [FatContent] 13.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 47.9 [CarbohydrateContent] 9.3 [FiberContent] 1.6 [SugarContent] 0.7 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 6 Lamb and Walnut parcels [RecipeInstructions] After searing lamb, deglaze frying pan with the red wine. Add garlic and rosemary and stir. Add cornflour mixed with the water. Stir constantly over high heat until mixture boils and thickens. Cut fillets in half (crossways]. Melt butter in frying pan, add garlic. Place Lamb fillets in frying pan and sear, turning fillets until Lamb is browned all over. Remove Lamb fillets from frying pan and cool to room temperature. Brush each sheet of phyllo pastry with melted butter and sprinkle with chopped walnuts. Cut each sheet in half crossways. Place a piece of lamb on edge of long side of pastry. Fold edges of pastry in, and roll up. Place lamb parcels onto greased oven tray and brush with remaining butter. Bake in moderately hot oven (210-230°C] for about 20 minutes or until browned. Serve with GARLIC AND ROSEMARY GLAZE. Garnish with small sprig of rosemary. |
[Name] Vegan Bean Ragout [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Vegan Bean Ragout recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegan", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "carrot", "whole wheat flour", "tomato puree", "butter beans", "mixed herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.8 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 310.7 [CarbohydrateContent] 24.7 [FiberContent] 6.1 [SugarContent] 3.3 [ProteinContent] 5.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook the onion and carrot in oil. Stir in the flour and cook for one minute. Add the vegetable extract, tomato puree, beans and herbs. Mix well and stir until bens are heated through. |
[Name] Spinach And Chickpeas [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Spinach And Chickpeas recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/3", NA] [RecipeIngredientParts] ["fresh spinach", "chickpeas", "olive oil", "fresh lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 456.3 [FatContent] 29.4 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 582.9 [CarbohydrateContent] 40.5 [FiberContent] 11.0 [SugarContent] 1.4 [ProteinContent] 13.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash spinach and drain chickpeas. Put the spinach, chickpeas, olive oil and lemon juice in a saucepan, cover and cook over medium heat, stirring occasionally, for about 15 to 20 minutes or until spinach is tender. Season with salt and pepper to taste and serve warm. |
[Name] Zucchini Enchiladas [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Zucchini Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Spicy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "4", "1", "1"] [RecipeIngredientParts] ["olive oil", "garlic", "zucchini", "bell pepper", "chili powder", "flour tortillas", "monterey jack cheese", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 285.9 [FatContent] 16.4 [SaturatedFatContent] 6.5 [CholesterolContent] 25.1 [SodiumContent] 1084.3 [CarbohydrateContent] 24.8 [FiberContent] 3.6 [SugarContent] 3.3 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In skillet, on high heat, heat olive oil 1 minute. Add garlic, zucchini, bell pepper, and chili powder. Cook 4 minutes, or until vegetables are lightly browned. Lay tortillas flat and spread vegetables on one side, then roll up. In oiled baking dish, lay tortillas side by side. Pour enchilada sauce over evenly and top with cheese. Bake at 350 degrees for 20 minutes, or until cheese is bubbly. |
[Name] Corn-Stuffed Bell Peppers [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT52M [PrepTime] PT20M [TotalTime] PT1H12M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Corn-Stuffed Bell Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Spicy", "Weeknight", "Oven", "Steam", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "1/2", "1/2", "1/2", "1/4", "1", NA, NA, "2"] [RecipeIngredientParts] ["green bell peppers", "red bell peppers", "onion", "garlic clove", "corn kernel", "corn tortilla", "parsley", "red chili powder", "salt", "pepper", "vegetable broth"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 100.6 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 118.5 [CarbohydrateContent] 21.2 [FiberContent] 4.7 [SugarContent] 6.0 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees.", "Fill a large kettle to at least half full and bring water to rolling boil.", "Slice off a top'lid' from each pepper and scrape insides clean.", "Plunge shells into water, parboil for 2 minutes, remove from water with care, invert on towels, and drain.", "In a skillet, saute onions and garlic until soft.", "Cool slightly and combine with all other stuffing ingredients and seasonings.", "Stuff peppers with mixture and set in baking pan.", "Bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth." ] |
[Name] Vegan "honey" Cooked Cabbage [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT16M [PrepTime] PT14M [TotalTime] PT30M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Vegan "honey" Cooked Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Vegan", "< 30 Mins", "Stove Top", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "2", "1", "2", NA] [RecipeIngredientParts] ["onion", "garlic clove", "red cabbage", "green apples", "white wine vinegar", "sugar", "fresh dill"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 216.1 [FatContent] 10.7 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 58.4 [CarbohydrateContent] 31.2 [FiberContent] 6.5 [SugarContent] 19.7 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large skillet. Add onion and cook until soft, about 4 minutes. Add garlic and cook another minute. Stir in the cabbage, cover and cook about 4 minutes or until cabbage is wilted. Add the apples, vinegar, sugar and dill. Stir well and continue to cook until apples are tender, about 8 minutes. Taste for salt and pepper. |
[Name] Vegan Fried Celery & Cabbage [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Vegan Fried Celery & Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2"] [RecipeIngredientParts] ["white cabbage", "Chinese cabbage", "salt", "celery"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 180.3 [FatContent] 13.9 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 1235.6 [CarbohydrateContent] 13.8 [FiberContent] 5.9 [SugarContent] 8.9 [ProteinContent] 3.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash the cabbage and shred finely. Heat the oil and fry the cabbage for 3 minutes, stirring all the time. Add the salt, mixing well. Wash the celery and cut into thin slices, add to the cabbage with 2 tbsps. water; cook over a fierce heat, stirring all the time, for 2 minutes. |
[Name] Swordfish on the grill [AuthorId] 32524 [AuthorName] Xtal220 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Swordfish on the grill recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", NA] [RecipeIngredientParts] "unsalted butter" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 582.5 [FatContent] 22.0 [SaturatedFatContent] 7.4 [CholesterolContent] 187.0 [SodiumContent] 408.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 89.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Take a piece of tin foil, 2 times the size of the fish, and flatten it out on the table.", "Put the Swordfish on it.", "Dot with butter and Seasonings.", "Fold up tin foil so it has an envelope at the center top.", "Then roll up the sides to keep the butter in.", "This allows air to escape, and turns the tin foil into a little oven.", "Place on VERY low flames on grill for 22-25 minutes per pound.", "Place cooked wrapped fish on platter.", "Unwrap foil, serve fish with a spatula, Toss foil, and enjoy!" ] |
[Name] Stir-fry Veggie Platter [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Stir-fry Veggie Platter recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top", "Stir Fry"] [RecipeIngredientQuantities] ["3", "4", "2", "1", NA, "2", "2", "1", "2", "4", NA, "4"] [RecipeIngredientParts] ["canola oil", "carrots", "green bell peppers", "onion", "lemon pepper", "yellow tomatoes", "broccoli florets", "asparagus", "garlic", "portabella mushrooms", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 377.3 [FatContent] 12.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 424.2 [CarbohydrateContent] 58.0 [FiberContent] 8.6 [SugarContent] 9.9 [ProteinContent] 13.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking. Add carrots, bell pepper and onion. Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes. Remove vegetables to platter. Heat 1 tbsp. oil in wok. Add tomato, broccoli, asparagus and garlic. Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes. Remove vegetables to platter. Heat 1 tbsp. oil in wok. Add mushrooms and season with lemon pepper. Stir-fry until tender, about 2 minutes. Remove mushrooms to platter. Sprinkle vegetables with sesame seeds and serve with pita bread. |
[Name] Mixed Vegetable Curry [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT17M [PrepTime] PT15M [TotalTime] PT32M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Mixed Vegetable Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Spicy", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "8", "8", "1", "10"] [RecipeIngredientParts] ["onions", "garlic", "ghee", "curry powder", "cumin", "okra", "potatoes", "tomatoes", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.2 [FatContent] 18.6 [SaturatedFatContent] 9.4 [CholesterolContent] 36.6 [SodiumContent] 20.9 [CarbohydrateContent] 27.8 [FiberContent] 6.1 [SugarContent] 7.2 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry onion and garlic in the ghee (or seasoned oioil] until soft. Add the curry powder& cumin and fry for 1 minute. Add the okra, potatoes, tomatoes and water. Bring to boil and simmer until potatoes are tender. |
[Name] Simple Grilled Lamb Chops [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT4H [TotalTime] PT4H15M [DatePublished] 2002-03-01T13:33:00Z [Description] This simple treatment for lamb chops makes for a terrific dinner. Prep time includes marinating time, although you don't have to marinate it that long; even 30 minutes is good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/09/9/pic6pF4CF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/09/9/pics0oiKA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/09/9/pic2a9wqj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/09/9/picgwiKhG.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Canadian", "Very Low Carbs", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "2", "2", "1", "1/4", "1/2", "8"] [RecipeIngredientParts] ["red wine vinegar", "fresh rosemary", "fresh thyme", "garlic", "olive oil", "salt", "black pepper", "lamb loin chops"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 627.0 [FatContent] 54.1 [SaturatedFatContent] 22.9 [CholesterolContent] 140.6 [SodiumContent] 253.7 [CarbohydrateContent] 1.2 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 31.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] About 4 hours before you wish to serve dinner, prepare marinade: in a mixing bowl, whisk together the vinegar, fresh herbs and garlic, oil, salt and pepper. Pour this mixture into a large zip-lock freezer bag, add lamb chops, squeeze out all the air and seal; place in a glass dish and refrigerate, turning it over at least once; let marinate for three to four hours. Alternatively, if you don't have a zip-lock bag, marinate lamb chops in a covered glass dish. Shortly before you wish to serve dinner, grease grill rack and preheat grill to medium-high heat. Reserve marinade and place chops on preheated greased grill and cook, with a closed lid, for about 15 minutes for medium-rare-- baste with reserved marinade and turn once during cooking. |
[Name] Savory Green Beans With Rice [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Savory Green Beans With Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Rice", "Vegetable", "Meat", "Savory", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/3", "2", "1", "1", "1", "1", "1", "6"] [RecipeIngredientParts] ["butter", "salt", "pepper", "onion", "cooked rice", "sour cream", "dill weed", "salt", "lemon juice", "Worcestershire sauce", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 457.6 [FatContent] 30.6 [SaturatedFatContent] 14.5 [CholesterolContent] 56.0 [SodiumContent] 1293.6 [CarbohydrateContent] 37.0 [FiberContent] 2.7 [SugarContent] 2.3 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat green beans with butter, seasonings and onion until onion is wilted, drain; combine with rice. In a small sauce pan blend sour cream, dill weed, salt, lemon juice and Worcestershire sauce. Heat. Serve sauce over beans and rice. Sprinkle with crumbled bacon. |
[Name] Spinach-Stuffed Acorn Squash [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Spinach-Stuffed Acorn Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["acorn squash", "spinach", "yellow onion", "olive oil", "wheat germ", "salt", "pepper", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 186.2 [FatContent] 4.4 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 112.8 [CarbohydrateContent] 36.0 [FiberContent] 4.7 [SugarContent] 2.5 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Halve squash at width, remove top stem, and discard seeds. Set aside. In a skillet saute onions in oil until clear. Combine with all other stuffing ingredients and seasonings. Fill squash shells with mixture. Set halves into deep oven-proof dish, add 2 to 3 inches of water, cover with foil, and bake 40 minutes at 375 degrees or until soft. |
[Name] Skillet Lasagna [AuthorId] 21399 [AuthorName] Karen From Colorado [CookTime] PT22M [PrepTime] PT10M [TotalTime] PT32M [DatePublished] 2002-03-01T13:33:00Z [Description] Quick and easy meal after a long busy day. Using jarred sauce and canned mushrooms. Serve with garlic bread and a salad. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/10/2/picJSWPYE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/10/2/picW1dWb8.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Meat", "< 60 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "1", "3", "2 1/2", "1/2", "1", "1", "2", "2"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "onion", "garlic cloves", "bell pepper", "water", "tomato sauce", "cottage cheese", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 328.3 [FatContent] 20.8 [SaturatedFatContent] 9.0 [CholesterolContent] 66.5 [SodiumContent] 1218.4 [CarbohydrateContent] 11.1 [FiberContent] 2.1 [SugarContent] 7.0 [ProteinContent] 24.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Skillet Pizza Lasagna: Substitute 2 15 oz cans of pizza sauce for pasta sauce and add 1/2 cup diced pepperoni.", "Cook meat, pepper, onion and garlic over med heat for 10 minutes, stirring occasionally until meat is brown.", "Drain.", "Stir in remaining ingredients except for the cottage cheese.", "Heat to boiling, stirring occasionally.", "Reduce heat; simmer uncovered for 10 to 12 minutes or until pasta is done.", "Stir in cottage cheese.", "Spread shredded cheese over the top and cover until melted." ] |
[Name] Sweet Cauliflower [AuthorId] 20371 [AuthorName] Lennie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Sweet Cauliflower recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Low Protein", "Kid Friendly", "Kosher", "Potluck", "< 30 Mins", "Stove Top", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/4", "1/2"] [RecipeIngredientParts] ["cauliflower floret", "butter", "light brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 167.8 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 104.1 [CarbohydrateContent] 16.4 [FiberContent] 1.4 [SugarContent] 14.6 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Parboil the cauliflower in boiling salted water until it is tender-crisp-- don't let the pieces get too soft.", "Drain and set aside.", "In a large skillet over medium heat, melt butter, then add drained cauliflower and turn gently to coat evenly.", "Sprinkle evenly with the brown sugar.", "Continue turning and coating until sugar begins to melt completely and starts to caramelize-- about 3 or 4 minutes.", "Remove from heat and transfer florets to a serving bowl using a slotted spoon.", "Serve warm or at room temperature." ] |
[Name] Roasted Potatoes, Peppers and Onions with Rosemary [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Roasted Potatoes, Peppers and Onions with Rosemary 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/21/10/4/picKzc8sj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/10/4/picW2a1V8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/10/4/pic1r26Bg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/10/4/picMOvsin.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/10/4/picHT5o3J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/10/4/pict72uez.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "4", "4", "3", "1", "1 1/4", "1/4", NA] [RecipeIngredientParts] ["baking potatoes", "onions", "garlic", "olive oil", "fresh rosemary", "dried rosemary", "salt", "black pepper", "fresh rosemary"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 291.2 [FatContent] 10.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 738.5 [CarbohydrateContent] 46.9 [FiberContent] 5.7 [SugarContent] 7.2 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees. Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish. Pile the onions in the center. Scatter the garlic over the top. Drizzle with oil, and sprinkle with rosemary, salt and black pepper. Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes. Garnish with fresh rosemary sprigs. |
[Name] Vegan Hacienda Hash [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT22M [PrepTime] PT15M [TotalTime] PT37M [DatePublished] 2002-03-01T13:33:00Z [Description] I have used this for many different thing, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/10/5/picJYVW68.jpg" [RecipeCategory] Spreads [Keywords] ["Potato", "Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["4", "1 1/2", "1 1/2", "2", "1", "1", "1", "1/4", "3/4", "1", "1/4", "1/4", "1 1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "onions", "red onions", "zucchini", "corn", "green pepper", "green onion", "garlic", "cilantro", "parsley", "chili powder", "ground cumin", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 266.3 [FatContent] 6.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 688.5 [CarbohydrateContent] 49.6 [FiberContent] 9.2 [SugarContent] 14.6 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes. Add the onion and saute an additional 5 minutes, stirring often. Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often. Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender. Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend. |
[Name] Green Tomatoes & Veggies [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2002-03-01T13:33:00Z [Description] Make and share this Green Tomatoes & Veggies recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "3 -4", "1", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["zucchini", "green tomatoes", "onion", "eggplant", "green sweet pepper", "garlic", "olive oil", "black pepper", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 65.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.3 [CarbohydrateContent] 14.9 [FiberContent] 4.7 [SugarContent] 6.3 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Prepare the vegetables.", "Remove the skin from the head of garlic but do not crush the cloves or chop them.", "Leave the garlic cloves whole.", "Heat about 2 to 3 tbsps.", "of olive oil on high in a heavy skillet.", "Add the sweet pepper and onion and garlic and saute for about 3 minutes.", "Add the remaining vegetables and continue cooking until they are done to your taste.", "Grind some fresh black pepper over all and stir well.", "Place in serving platter and sprinkle a small amount of grated parmesan cheese over all." ] |
[Name] Creamy Chicken Rice Soup [AuthorId] 32528 [AuthorName] Abi Grant [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-03-01T13:35:00Z [Description] This very rich, flavorful soup is my time saving rendition of a soup I had while passing through Amish country in Lexington, Pennsylvania. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/10/7/picufGf32.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "2", "1/2", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["olive oil", "chicken breasts", "potatoes", "celery", "chicken broth", "half-and-half"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 810.2 [FatContent] 52.6 [SaturatedFatContent] 27.0 [CholesterolContent] 179.0 [SodiumContent] 1610.3 [CarbohydrateContent] 55.5 [FiberContent] 7.4 [SugarContent] 4.1 [ProteinContent] 31.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute chicken, potatoes, and celery until potatoes become translucent. Sprinkle soup mix and toss until everything is coated. Add frozen vegetables, mushroom soup, broth and rice mix, including seasoning packet. Simmer over medium low heat until rice is tender. Add cream or half and half and heat through. Do not allow to boil. |
[Name] Partytime Tequila Salsa [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Partytime Tequila Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Vegetable", "Mexican", "Vegan", "Kosher", "Free Of...", "Potluck", "Spicy", "< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2 1/2", "1/2", "1/3", "2", "2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["tomatoes", "green onion", "green pepper", "garlic", "fresh cilantro", "salt", "white sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 42.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 205.2 [CarbohydrateContent] 9.5 [FiberContent] 2.8 [SugarContent] 5.4 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Combine all ingredients in a mixing bowl; let sit at room temperature for 1 hour to let flavours blend (or refrigerate for longer storage if you wish]. Serve with tortilla chips for dipping or as a topping for fajitas or tacos. |
[Name] Tropical Salsa [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] nan [PrepTime] PT6H [TotalTime] PT6H [DatePublished] 2002-03-02T09:42:00Z [Description] This is a wonderful fruit salsa with seafood, chicken or with tortilla chips. It's fresh and cool and easy to whip together. BHG 4/94 [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["strawberry", "kiwi", "green onion", "yellow sweet peppers", "green sweet pepper", "lemon juice", "lime juice", "parsley", "basil", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 93.3 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 22.8 [FiberContent] 4.2 [SugarContent] 13.2 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] In a medium bowl stir together the strawberries; kiwi fruit; green onion; sweet pepper; lime or lemon juice; cilantro, parsley, or basil; sugar; and pepper. Cover and chill salsa for 6 hours. |
[Name] Copycat Twinkies Filling [AuthorId] 20371 [AuthorName] Lennie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Copycat Twinkies Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Kid Friendly", "Kosher", "< 15 Mins", "No Cook", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/3", "1", "1/4", "1/3", "1", "2"] [RecipeIngredientParts] ["butter", "vegetable shortening", "icing sugar", "white sugar", "evaporated milk", "vanilla extract"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 132.8 [FatContent] 8.2 [SaturatedFatContent] 3.2 [CholesterolContent] 7.1 [SodiumContent] 21.2 [CarbohydrateContent] 14.9 [FiberContent] 0.0 [SugarContent] 14.0 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream the butter and shortening together; then slowly add the sugars while continuing to beat. Add the evaporated milk, vanilla and lemon extracts; mix on medium speed until completely smooth and fluffy. |
[Name] Crock Pot Corned Beef and Cabbage [AuthorId] 6258 [AuthorName] Miss Annie [CookTime] PT10H [PrepTime] PT5M [TotalTime] PT10H5M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Crock Pot Corned Beef and Cabbage 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/21/11/1/2C01lSJnTLwjKltvl9Cm_110%20corned%20beef%20cabbage.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/11/1/P5TrKhcR26eKiKahaucA_072%20corned%20beef%20cabbage.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/11/1/by1YcSqZRCuT5CoExpQK_060%20corned%20beef%20cabbage.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/11/1/picw3sY9s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/11/1/picy0c4Hf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/11/1/pic4zCguP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/11/1/picBlfxYR.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "European", "Weeknight", "St. Patrick's Day", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "2", "1", "1/2", "3", "3", "2"] [RecipeIngredientParts] ["corned beef brisket", "onions", "cabbage", "pepper", "vinegar", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 100.0 [Calories] 1398.2 [FatContent] 97.1 [SaturatedFatContent] 32.4 [CholesterolContent] 499.8 [SodiumContent] 5830.4 [CarbohydrateContent] 30.3 [FiberContent] 6.7 [SugarContent] 19.0 [ProteinContent] 96.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine ingredients in crock pot with cabbage on top. Cut meat to fit, if necessary. Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours. |
[Name] Banana Curry Soup [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Banana Curry Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/11/2/picQAyeT0.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "African", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 1/2", "12", "2", NA, "5"] [RecipeIngredientParts] ["butter", "onion", "curry powder", "bananas", "lemon juice", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 492.2 [FatContent] 35.4 [SaturatedFatContent] 22.0 [CholesterolContent] 113.7 [SodiumContent] 130.2 [CarbohydrateContent] 46.0 [FiberContent] 5.3 [SugarContent] 22.9 [ProteinContent] 4.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel and chop the bananas. Melt the butter in a pan and sweat the onion for 5 minutes. stir in the curry powder and cook for about 30 seconds. Add the stock, bananas, lemon juice and salt to taste. Bring to the boil. Cover and simmer gently for 15 minutes. Process the soup in a blender and stir in the cream. Check seasonings and return to the pan. Reheat to serve. |
[Name] Really Great Pumpkin Cookies [AuthorId] 19832 [AuthorName] gwenrk [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Really Great Pumpkin Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour", "oats", "baking soda", "cinnamon", "butter", "brown sugar", "egg", "vanilla", "pumpkin", "raisins"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 94.4 [FatContent] 4.2 [SaturatedFatContent] 2.5 [CholesterolContent] 14.6 [SodiumContent] 109.3 [CarbohydrateContent] 13.2 [FiberContent] 0.6 [SugarContent] 6.3 [ProteinContent] 1.4 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Mix flour, oats, baking soda, and cinnamon. Cream together butter, brown sugar, egg, vanilla, and pumpkin. Stir in dry ingredients and raisins. Drop by tablespoons onto greased cookie sheet. Bake at 350* for 20-25 minutes. |
[Name] Mornay Sauce [AuthorId] 3288 [AuthorName] TishT [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2002-03-02T09:42:00Z [Description] Use Mornay sauce on poached eggs, souffles, or on omelets, fish (when poached or steamed) or vegie dishes. If you have a double boiler, use it to prepare the sauce (not a requirement) [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Cheese", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "2", "1/4", NA, NA] [RecipeIngredientParts] ["white sauce", "parmesan cheese", "swiss cheese", "gruyere cheese", "shallot", "salt", "cayenne pepper"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 480.7 [FatContent] 37.2 [SaturatedFatContent] 14.8 [CholesterolContent] 208.7 [SodiumContent] 865.4 [CarbohydrateContent] 20.8 [FiberContent] 0.4 [SugarContent] 9.2 [ProteinContent] 16.2 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] Blend the egg yolk and cream with the white sauce. Place these ingredients into a sauce pan and bring the contents slowly to a low boil. Whish in the cheese (s]. Remove the suace from the heat and season to taste with salt and cayenne pepper to taste. |
[Name] pasta salad light [AuthorId] 27385 [AuthorName] polly salama [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-03-02T09:42:00Z [Description] this is a great side dish at a barbeque or a great dish on its own. you can change the veggies to anything you like. i often use different veggies and even add chicken or ham for a variation. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/4", "1", "1", "1 1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["bow tie pasta", "pimiento", "red onion", "black olives", "tomatoes", "parmesan cheese", "green peppers", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.2 [FatContent] 14.8 [SaturatedFatContent] 2.9 [CholesterolContent] 23.9 [SodiumContent] 804.9 [CarbohydrateContent] 29.1 [FiberContent] 4.5 [SugarContent] 8.0 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] "combine all ingredients in a large bowl and refridgerate for about an hour." |
[Name] Cowboy Cookies: A Judy & Paige Presentation [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-03-02T09:42:00Z [Description] These are the beef jerky of the enlightend cowboy in the modern desert." So says my fiancee. These cookies were created by his mum Judy, carried on by his sister Paige, and is now a tradition I'm proud to share. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/11/6/picYOD4QF.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Grains", "Kid Friendly", "Potluck", "< 30 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "vanilla", "eggs", "baking powder", "baking soda", "flour", "oatmeal"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 163.4 [FatContent] 7.4 [SaturatedFatContent] 4.4 [CholesterolContent] 25.3 [SodiumContent] 83.5 [CarbohydrateContent] 23.4 [FiberContent] 1.0 [SugarContent] 14.6 [ProteinContent] 2.1 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350-degrees. Melt butter and mix, in large bowl, with both sugars. Add vanilla and eggs. Add all dry ingredients except last two, blending thoroughly. Add chocolate chips and oatmeal, mixing well. Drop by rounded spoonfulls onto cookie sheet. Bake 10- 12 minutes, until cookies just begin to turn golden brown. Cool, or eat'em straight from the oven! |
[Name] Blueberry Dessert Bars [AuthorId] 6651 [AuthorName] Kathy [CookTime] PT17M [PrepTime] PT15M [TotalTime] PT32M [DatePublished] 2002-03-02T09:42:00Z [Description] I found this recipe on a pie filling label. I was surprised that such a simple recipe was so |
[Name] Crunchy Lime Swordfish [AuthorId] 13483 [AuthorName] Tebo3759 [CookTime] PT8M [PrepTime] PT50M [TotalTime] PT58M [DatePublished] 2002-03-02T09:42:00Z [Description] A change from grilling, this crunchy lime flavoured swordfish worked well for me! Served with asparagus and baked potato, it made a nice light meal. Prep time includes marinade time. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "2", "2", "1", "1"] [RecipeIngredientParts] ["swordfish steaks", "lime", "olive oil", "flour", "cornmeal", "butter"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 491.9 [FatContent] 35.5 [SaturatedFatContent] 8.7 [CholesterolContent] 105.0 [SodiumContent] 164.8 [CarbohydrateContent] 15.4 [FiberContent] 1.7 [SugarContent] 0.6 [ProteinContent] 28.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Marinade fish in juice of 1/2 lime and 2 Tbs olive oil for 1/2 to 3/4 hours Mix flour, corn meal and old bay seasoning. Dredge swordfish in mix and shake off excess. Heat 1 Tbs of butter and 1 Tbs olive oil in fry pan (cast iron being best]. Fry swordfish approx 4 minutes per side or until done. Squeeze addition lime juice on swordfish if desired. |
[Name] Warm Spinach Salad with Nectarine Vinaigrette [AuthorId] 3288 [AuthorName] TishT [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2002-03-02T09:42:00Z [Description] In the mood for something fresh and tingly! Try this salad. You can use half the butter and get a still quite delicious salad [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "3", "1", NA] [RecipeIngredientParts] ["white wine vinegar", "nectarines", "fresh spinach leaves", "butter", "shallot", "nectarines", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 523.6 [FatContent] 47.0 [SaturatedFatContent] 29.3 [CholesterolContent] 122.0 [SodiumContent] 417.1 [CarbohydrateContent] 26.1 [FiberContent] 5.4 [SugarContent] 17.1 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the vinegar and the chopped nectarines in a small saucepan and cook over very low heat for about 2 hours, or until the fruit is softened and combined. Keep warm When the vinaigrette is done, prepare the salad. Tear the spinach into bite sized pieces. Heat a small saute pan and add 1 Tbs of butter. Saute the shallot in the butter until softened. Add the vinegar and sugar and cook over moderater heat until reduced to half. Add the nectarines and remaining butter. Stir with a whisk to emulsify. Season with salt and pepper In a large salad bowl, toss the spinach with the warm vinaigrette. Spinach should wilt slightly. Divid into 4 portions and garnish with nectarine slices. |
[Name] Irish Rutabagas(Swedes or Yellow Turnips) With Caramelized Onion [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-03-02T09:42:00Z [Description] Turnips became popular in Ireland as human food during the great famine and have remained popular. I especially like this combination of turnip and onion. Easy and economical to serve. For my way of cooking this recipe has far too much butter & oil. I would use a "No OIl" spray for the onions and perhaps 1 tbsp of butter. _ I love butter and I love the flavor it gives but------------------ [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/0/pic80gSu8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/0/picxK2qmE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/0/pic4xLztL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/0/21120.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Low Protein", "Free Of...", "< 60 Mins", "Stove Top", "Inexpensive"] [RecipeIngredientQuantities] ["2", NA, NA, "4 -8", "1", "2 -3", NA] [RecipeIngredientParts] ["salt", "fresh ground pepper", "butter", "onion", "olive oil", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 192.3 [FatContent] 12.6 [SaturatedFatContent] 5.6 [CholesterolContent] 20.4 [SodiumContent] 101.0 [CarbohydrateContent] 19.4 [FiberContent] 5.1 [SugarContent] 11.7 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat Olive oil in a heavy skillet add the onions, cook over low heat for approximately 45 minutes or until they are golden and caramelized. Meanwhile boil the rutabagas in salted water, cook until soft, drain and mash well then beat in the butter. Stir in the caramelized onions, taste and adjust seasoning. Serve piping hot (reheat in the oven if necessary]. |
[Name] Sweet Potato Gratin [AuthorId] 6651 [AuthorName] Kathy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2002-03-02T09:42:00Z [Description] This recipe is from the chef at a nearby golf club. Of course, he doesn't measure anything, so the original quantities were "to taste." The end result has always gotten rave reviews. Sept 2005 Update: Thanks to Thorsten for providing measurements and a photo! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/1/lN6YxOn4Q5WYcb6npDgk_sweet-potato-gratin-4671.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/1/2HnXxRcRh0XPaWRyng2g_sweet-potato-gratin-4688.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/1/CcJITV1RRvyWIGFFPWXo_sweet-potato-gratin-4683.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/1/picacbjuN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/1/pic46JuHn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/1/picQ0w7QM.jpg"] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Potluck", "Thanksgiving", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["600", "1", NA, "2", "1/4 - 1/2", "1/2"] [RecipeIngredientParts] ["salt", "pepper", "brown sugar", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 142.9 [FatContent] 5.6 [SaturatedFatContent] 3.5 [CholesterolContent] 20.4 [SodiumContent] 302.7 [CarbohydrateContent] 22.2 [FiberContent] 3.0 [SugarContent] 1.5 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Peel and slice yams 1/8\" thick- easily done in a food processer. Layer yam slices (overlapping] lengthwise in a 13 x 9 casserole. Sprinkle with salt, pepper, brown sugar, and cinnamon. Repeat yam and spice layers. Pour whipping cream over everything so dish is half full. Bake 1 hour. |
[Name] Rainbow Pizza [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Rainbow Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "12", "12", "1", NA, NA, NA, NA, "2 -3"] [RecipeIngredientParts] ["cream cheese", "light sour cream", "broccoli", "cauliflower", "black olives", "carrots"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 302.0 [FatContent] 25.8 [SaturatedFatContent] 14.9 [CholesterolContent] 82.5 [SodiumContent] 673.5 [CarbohydrateContent] 12.2 [FiberContent] 0.8 [SugarContent] 3.2 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Unroll crescent rolls and press seams together on cookie sheet. Bake at 400F for 8-10 mminutes, or until light brown in colour. Soften cream cheese in microwave and then mix with sour cream and any spices. Spread onto cooled crust. Chop/grate veggies and cover top of pizza. Cut into bite size pieces and serve. |
[Name] Italian Oven Chicken & Sausage Dinner [AuthorId] 27922 [AuthorName] Iron Bloomers [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2002-03-02T09:42:00Z [Description] This is a "lazy" supper. Can be prepared early in the morning and refrigerated till time to bake. Great flavor combo. Using hot sausage adds a Bam! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pork", "Potato", "Poultry", "Vegetable", "Meat", "European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1/2", NA, "1", "1", "3"] [RecipeIngredientParts] ["potatoes", "sweet Italian sausage links", "hot Italian sausage", "chicken", "garlic cloves", "salt", "fresh black pepper", "diced tomatoes", "olive oil", "basil leaves"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1254.0 [FatContent] 71.3 [SaturatedFatContent] 21.8 [CholesterolContent] 245.8 [SodiumContent] 2082.9 [CarbohydrateContent] 76.6 [FiberContent] 9.8 [SugarContent] 7.8 [ProteinContent] 75.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven 350°. In a 9x13-inch pan, place oil. Add potatoes rolling in oil to coat. Arrange chicken and sausage, rolling chicken to coat lightly. Pour the combined tomatoes and seasonings over all. Bake at 350° uncovered for 1 hour 15 minutes. Note: Stacking chicken on top of potatoes is fine. |
[Name] Judy's Tax Season Corned Beef and Cabbage [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2002-03-02T09:42:00Z [Description] Judy serves this during tax season because her kids love it, and her husband (an accountant) doesn't! Posted by request. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "European", "Kid Friendly", "Weeknight", "St. Patrick's Day", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "4 -6"] [RecipeIngredientParts] ["corned beef", "cabbage"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 138.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 35.8 [CarbohydrateContent] 31.0 [FiberContent] 5.9 [SugarContent] 6.8 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large kettle, cover corned beef with water, add spices and bring to boil. Lower heat and simmer 3 hours. Slice cabbage into wedges, wash potatoes. Add potatoes and cook 1/2 hour, then add cabbage and cook 15 minutes. |
[Name] Garlic Skillet Potatoes [AuthorId] 28397 [AuthorName] Alexis Mom [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Garlic Skillet Potatoes 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/21/12/5/pic3HE9YV.jpg" [RecipeCategory] Vegetable [Keywords] ["Vegan", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1 1/4", "1", "3/4", "1/2"] [RecipeIngredientParts] ["onion", "garlic powder", "seasoning salt", "pepper", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 332.7 [FatContent] 7.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 67.9 [CarbohydrateContent] 62.0 [FiberContent] 6.8 [SugarContent] 6.2 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large skillet, heat oil. Add potatoes, onion, garlic powder, seasoned salt, pepper, and sugar. Cook uncovered over medium heat for 25 to 30 minutes or until potatoes are tender and browned. Sprinkle with chopped fresh parsley. |
[Name] Vegetable Hotpot [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2002-03-02T09:42:00Z [Description] Vegetable Hotpot is one of those recipes that allows you to take nearly any vegetable in your fridge, mix it together with a few others, throw it in the oven, and come out with something divine in about an hour. Lovely! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/6/pichIOImR.jpg" [RecipeCategory] Stew [Keywords] ["Vegetable", "Vegan", "Potluck", "< 60 Mins", "Oven", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "2 1/2", "2", "3", "1", "1", "2", "1", "1", "1", "3", "1", "2/3", "2", NA] [RecipeIngredientParts] ["potatoes", "garlic", "olive oil", "dried thyme", "rosemary", "paprika", "fresh parsley", "bay leaf", "mustard powder", "flour", "tomato paste", "water"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 342.2 [FatContent] 10.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 52.1 [CarbohydrateContent] 56.4 [FiberContent] 7.2 [SugarContent] 2.9 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Boil potatoes just lightly until about cooked.", "Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably] in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.]", "Do not overcook.", "Add the herbs and seasonings to the vegetables.", "Mix mustard powder, flour and tomato paste with water and stock until smooth.", "Pour mixture onto the vegetables and bring to a boil, stirring constantly.", "Season with salt and pepper.", "Transfer to an ovenproof dish if necessary.", "Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.", "Season with salt and pepper.", "Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.", "The potatoes should be brown, but if they're not you can grill them for another 5 minutes.", "Serve with a salad or on top of rice." ] |
[Name] Savory Stewed Lamb [AuthorId] 13063 [AuthorName] skat5762 [CookTime] PT2H15M [PrepTime] PT20M [TotalTime] PT2H35M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Savory Stewed Lamb recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lamb/Sheep", "Meat", "Potluck", "Savory", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", NA, "3", "1", "1", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["lamb shoulder", "flour", "olive oil", "bouillon", "celery", "onions", "green pepper", "orange", "apple", "apricot brandy"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 943.7 [FatContent] 72.0 [SaturatedFatContent] 29.1 [CholesterolContent] 218.1 [SodiumContent] 426.8 [CarbohydrateContent] 19.1 [FiberContent] 2.5 [SugarContent] 7.0 [ProteinContent] 52.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut meat into 2-inch cubes. Mix flour with salt and pepper and coat cubes. Heat oil in Dutch oven and brown meat on all sides. Add bouillon and bring to boil. Reduce heat and add all other ingredients, except brandy. Simmer covered for 1& 3/4 hours, stirring occasionally. One half hour before stew is done, add brandy. If too juicy, increase heat slightly. |
[Name] Roasted Garlic Mashed Potatoes with Basil and Sun-Dried Tomatoes [AuthorId] 3288 [AuthorName] TishT [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Roasted Garlic Mashed Potatoes with Basil and Sun-Dried Tomatoes 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/21/12/8/pic2Ow6jQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/8/picP8XnYZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/8/picLBYLSZ.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Christmas", "Thanksgiving", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4 - 1/2", "1/4", "1", "4 -6", "1/2", "1/2"] [RecipeIngredientParts] ["baking potatoes", "sun-dried tomatoes", "butter", "fresh basil", "garlic", "half-and-half", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 218.3 [FatContent] 9.0 [SaturatedFatContent] 5.6 [CholesterolContent] 24.0 [SodiumContent] 281.9 [CarbohydrateContent] 32.2 [FiberContent] 3.0 [SugarContent] 1.8 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil the potatoes in lightly salted water until they are tender. When cooked, drain the potatoes and transfer to a mixing bowl. Add the tomatoes, drained, the butter, basil and garlic. Beat to mix together. Add 4 Tbs of the half and half, the salt and pepper. Add the additional half and half if the potatoes seem dry. Serve immediately. |
[Name] Ranch Dressing [AuthorId] 15718 [AuthorName] Steve P. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-03-02T09:42:00Z [Description] Simple, quick ranch-style dressing posted per a request. (If you prefer a thick Style dressing or for use on baked potatoes, substitute sour cream for all or part of the buttermilk). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/12/9/pic31bZEe.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2 -3", "3/4", "2 -3", "1", "1", NA, NA] [RecipeIngredientParts] ["garlic clove", "salt", "buttermilk", "fresh lime juice", "fresh cilantro", "parsley", "fresh chives", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 10.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.9 [SodiumContent] 63.1 [CarbohydrateContent] 1.6 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Mash together the garlic cloves and salt until a paste is formed. Remove to a small bowl or a jar with a tight fitting lid. Add and whisk together buttermilk, lime juice, cilantro or parsley and chives until well blended. Taste and adjust the seasonings with salt and pepper. Use immediately or cover and refrigerate. |
[Name] Cranberry Nut Muffins [AuthorId] 19832 [AuthorName] gwenrk [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Cranberry Nut Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Fruit", "Nuts", "Healthy", "Christmas", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1/2", "3/4", "1", "2", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["flour", "brown sugar", "baking powder", "baking soda", "shortening", "egg", "fresh cranberries"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 217.1 [FatContent] 5.7 [SaturatedFatContent] 1.1 [CholesterolContent] 17.6 [SodiumContent] 149.8 [CarbohydrateContent] 38.5 [FiberContent] 1.7 [SugarContent] 19.8 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix flour, sugar, baking powder, and baking soda. Form a well in the center, add orange juice, orange peel, shortening, and egg. Mix well. Stir in cranberries and nuts until just combined. Spoon into muffin tins (greased or paper-lined]. Bake at 350* for 15-20 minutes or until a toothpick inserted in the middle comes out clean. |
[Name] Blue Cheese Columbine Dip [AuthorId] 6651 [AuthorName] Kathy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-03-02T09:42:00Z [Description] A friend originally made a variation of this recipe, and I later found this version in the Colorado Collage cookbook. Definitely tastes better after a few hours. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/1/picPP0NsP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/1/picgdtib3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/1/picGmf7CZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/1/picWmcqMO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/1/picSNPLdW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/1/picAqn7S8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/1/picIgIjjL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/1/picHSpDfl.jpg"] [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/3", "1", "1", "1/2", "1", "1/4", "1/3", NA] [RecipeIngredientParts] ["blue cheese", "red onion", "olive oil", "lemon juice", "red wine vinegar", "garlic", "dry mustard", "black pepper", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 185.8 [FatContent] 17.3 [SaturatedFatContent] 6.6 [CholesterolContent] 21.3 [SodiumContent] 398.3 [CarbohydrateContent] 1.8 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Set blue cheese aside. Combine remaining ingredients in a bowl. Add blue cheese. Cover and let stand at room temperature 2 hours. Serve on crackers. |
[Name] Baked Cranberry Oatmeal [AuthorId] 3288 [AuthorName] TishT [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Baked Cranberry Oatmeal 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/21/13/2/picGmtrtK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/2/pic2lOgcf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/2/pic11itHZ.jpg"] [RecipeCategory] Breakfast [Keywords] ["Grains", "Fruit", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "6", "1 1/2", "2", "1 1/2", "1 1/2", "3/4", "3/4"] [RecipeIngredientParts] ["skim milk", "brown sugar", "margarine", "ground cinnamon", "old fashioned oats", "apples", "dried cranberries", "walnuts", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 299.4 [FatContent] 11.2 [SaturatedFatContent] 1.3 [CholesterolContent] 2.5 [SodiumContent] 78.6 [CarbohydrateContent] 42.6 [FiberContent] 4.8 [SugarContent] 17.7 [ProteinContent] 9.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350F degrees. Coat a 9 in square pan with nonstick spray. In a large saucepan, bring the milk, brown sugar, margarine, and cinnamon to a boil. Meanwhile, in a large mixing bowl, mix together the oats, chopped apple, cranberries, and nuts; spread evenly into the prepared pan. When the milk mixture begins to boil, pour out evenly over the oatmeal mixture. Bake uncovered for 30-35 minutes, ore until the liquid has been absorbed and the oatmeal is tender. Cut the mixture into 6 servings, scooping each out into a cereal bowl. Garnish with a sliced apple (if desired] and serve with a pitcher of milk. |
[Name] Crunchy Veggie Butter [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2002-03-02T09:42:00Z [Description] Serve this wonderful hazelnut butter as an easy and delicious way to dress up steamed vegetables (peas, baby carrots or asparagus) and it's so good. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1"] [RecipeIngredientParts] ["toasted hazelnuts", "butter", "margarine", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1258.8 [FatContent] 133.1 [SaturatedFatContent] 61.3 [CholesterolContent] 244.0 [SodiumContent] 654.0 [CarbohydrateContent] 17.1 [FiberContent] 6.6 [SugarContent] 8.7 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a small mixing bowl stir together hazelnuts, butter and honey. If not serving immediately, cover and chill. Bring to room temperature before serving. Toss with cooked vegetables. |
[Name] Penne with Bacon and Tomatoes [AuthorId] 30890 [AuthorName] bunnee [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Penne with Bacon and Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Penne [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1/2", "1"] [RecipeIngredientParts] ["onion", "tomatoes", "bacon", "black pepper", "penne"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 377.5 [FatContent] 8.7 [SaturatedFatContent] 2.6 [CholesterolContent] 10.3 [SodiumContent] 137.1 [CarbohydrateContent] 68.6 [FiberContent] 10.6 [SugarContent] 5.2 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion and bacon in large non-stick skillet over medium-high heat for about 5 minutes, or until onion is translucent (do not brown onions]. Pour off excess fat. Add tomatoes to skillet and cook, uncovered, over medium-high heat for 8-10 minutes or until sauce is lightly thickened. Add black pepper. Meanwhile, cook penne or rigatoni according to package directions. Drain well. Toss penne and sauce in large serving bowl and serve immediately. |
[Name] Gourmet Bangers & Mash [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-03-02T09:42:00Z [Description] Bangers & Mash is a traditional English dish that's simple, cheap and filling. No need to be excluded from enjoying this treat if you're vegetarian -- just try some of the many meat-free sausages available. In England, Quorn sausages are a favourite of mine but the Linda McCartney brand sausages are also good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/5/XwHVWOsHSMuBBAEuHQxg_DSC_0603.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/5/pic5Eyr8e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/5/FbFChQ6S5y8ACETOfEBo_DSC_0600.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/5/tabq3HbQUOF17jkosqyG_DSC_0607.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/5/ZKhKr1ZQaap2uyS5gHBC_DSC_0598.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/5/picX6ikjE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/5/picQm87SE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/5/picfyUS3q.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["6", "4 -6", NA, "1/2", "2", NA, "2", "1", "1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["sausages", "potatoes", "salt", "milk", "butter", "nutmeg", "onions", "flour", "Dijon mustard", "wine"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 1743.5 [FatContent] 101.1 [SaturatedFatContent] 36.2 [CholesterolContent] 255.2 [SodiumContent] 2404.4 [CarbohydrateContent] 145.4 [FiberContent] 18.3 [SugarContent] 10.5 [ProteinContent] 64.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Grill or fry the sausages.", "The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.", "Meanwhile, boil the potatoes until tender.", "Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.", "For the gravy, heat oil in a frying pan and sauté onions until nicely browned.", "Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.", "Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy." ] |
[Name] Raisin Bar Sheet Cake [AuthorId] 6651 [AuthorName] Kathy [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2002-03-02T09:42:00Z [Description] This is my mother's recipe from when we were kids, and the first recipe I prepared solo as a child. My mother's old cookbook still bears the traces of a cooking mishap. I had a little problem with the hot water and a metal bowl. Needless to say, don't pick up a metal bowl with boiling water in it -- it's HOT. Icing the cake while slightly warm is essential, the icing goes on much easier and forms a nice glaze. It's very moist cross between a bar and a cake. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/6/picL3xJlQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/6/pictdlaRS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/6/picun2SKZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/6/picBTwjhW.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 - 1 1/2", "3", "1", "2", "1", "1", "1", "1 1/2", "1 1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["eggs", "brown sugar", "raisins", "all-purpose flour", "shortening", "cinnamon", "baking powder", "baking soda", "boiling water", "powdered sugar", "boiling water", "butter", "vanilla", "corn syrup"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 258.3 [FatContent] 9.3 [SaturatedFatContent] 2.4 [CholesterolContent] 15.9 [SodiumContent] 81.5 [CarbohydrateContent] 42.6 [FiberContent] 0.8 [SugarContent] 28.8 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 degrees. Grease a 17 x 11 x 2 pan. In a mixing bowl, combine the first 9 ingredients. Pour into baking pan. Bake 20 minutes. If you are using a dark baking pan, check for doneness at 15 minutes. Cool slightly. Make Icing: Put powdered sugar into a bowl. In a small bowl, combine water and butter, than add vanilla and syrup. Add to sugar and beat until creamy, adding water to obtain correct consistency. Drizzle over slightly warm cake. |
[Name] Spiced Potato and Minced Lamb [AuthorId] 32198 [AuthorName] Fouzia Parkar [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2002-03-02T09:42:00Z [Description] Make and share this Spiced Potato and Minced Lamb recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lamb/Sheep", "Potato", "Cheese", "Vegetable", "Meat", "< 30 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["4", "500", "1 1/2", "1", "2", "1", "150"] [RecipeIngredientParts] ["potatoes", "lamb", "onion", "chilies", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 669.2 [FatContent] 34.1 [SaturatedFatContent] 15.5 [CholesterolContent] 146.4 [SodiumContent] 469.4 [CarbohydrateContent] 45.2 [FiberContent] 5.4 [SugarContent] 4.0 [ProteinContent] 44.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] boil the potatoes. drain them and cut them into cubes. fry the lamb until brown. heat oil in a pan. put chillies and fry. add onion and saute. then add coriander, potatoes and lamb. cook till they get mixed well in the spices. remove them into an oven dish. and cover with the cheese. bake it till the cheese browns. |
[Name] Roast Leg of Lamb With Rosemary and Garlic [AuthorId] 29196 [AuthorName] JustJanS [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2002-03-02T09:42:00Z [Description] This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/8/picnGdcMK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/8/pyw2OK46QxNhKG93w6q8_Roast%20leg%20of%20lamb.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/8/picdFaHT3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/8/picRuxeDc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/8/picKMVonY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/8/picK9YjDf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/8/picmgpgo3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/8/picZjGtzx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/8/picKLFDh7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/8/picRtLmU1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/8/picd4EKen.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Australian", "Very Low Carbs", "High Protein", "Kid Friendly", "High In...", "Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4 1/2", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["leg of lamb", "garlic cloves", "fresh rosemary", "salt", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 706.1 [FatContent] 48.2 [SaturatedFatContent] 20.0 [CholesterolContent] 227.9 [SodiumContent] 194.2 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 63.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat your oven to 350f.", "With a small, sharp knife cut slits all over the lamb (top and bottom].", "Insert the slivers of garlic, and the rosemary sprigs.", "Brush the lamb with the oil and season with salt and pepper.", "Place on a wire rack in a baking tin and pour in 3/4 cup of water.", "Roast for about 2 hours basting often with the pan juices.", "remove from oven and cover loosely with foil.", "Allow to\"rest\" for about 15 minutes before carving.", "We serve with roasted vegetables, peas, gravy and mint jelly." ] |
[Name] Tanzanian Curried Chicken-Banana Soup [AuthorId] 15718 [AuthorName] Steve P. [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2002-03-02T09:48:00Z [Description] Spicy, sweet, aromatic, and succulent all at once.This is a wonderful soup, reflective of the hot African sun of its origin. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/13/9/pic8NfAwY.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Meat", "African", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "2", "1", "2", "8", "1", "1", "2"] [RecipeIngredientParts] ["chicken", "onion", "garlic", "curry powder", "red chili pepper", "black pepper", "tomatoes", "coconut", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 965.9 [FatContent] 65.0 [SaturatedFatContent] 25.1 [CholesterolContent] 169.7 [SodiumContent] 845.4 [CarbohydrateContent] 43.2 [FiberContent] 7.3 [SugarContent] 19.0 [ProteinContent] 54.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven, brown the chicken pieces in the oil. Remove chicken, reserving, and add the onion and garlic to the pot. Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes. Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes. When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones. Add it back into the pot with the banana chunks. Simmer 10 minutes. When ready to serve, ladle into bowls. |
[Name] Cheesy Macaroni Chili [AuthorId] 30890 [AuthorName] bunnee [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2002-03-02T09:48:00Z [Description] Make and share this Cheesy Macaroni Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "3", "1", "1", "1", "2", "1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["elbow macaroni", "olive oil", "onion", "green pepper", "garlic", "stewed tomatoes", "red kidney beans", "corn", "dried basil", "chili powder", "black pepper", "salt", "monterey jack cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 379.1 [FatContent] 12.1 [SaturatedFatContent] 4.5 [CholesterolContent] 16.8 [SodiumContent] 642.0 [CarbohydrateContent] 55.8 [FiberContent] 10.1 [SugarContent] 10.0 [ProteinContent] 16.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook macaroni for about 6 minutes or al dente.", "Drain.", "Meanwhile, heat oil in large skillet.", "Add onion, green pepper, and garlic and cook about 6 minutes over medium heat, stirring frequently.", "Add tomatoes, kidney beans, corn and seasonings.", "Cover, and cook for about 15 minutes over medium heat, stirring occasionally.", "Stir in cooked macaroni and cook additional 3 minutes or so to heat through.", "Remove from heat, add cheese and stir to blend.", "Let stand, uncovered, 5 or 10 minutes before serving." ] |
[Name] Spiced Orange Butter [AuthorId] 31525 [AuthorName] Gingerbee [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2002-03-02T09:48:00Z [Description] Tired of those steamed vegetables ... wake'm up & try tossing green beans, asparagus or snow peas with this refreshing alternative. Easy to do! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["orange marmalade", "butter", "margarine", "crystallized ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1221.5 [FatContent] 92.1 [SaturatedFatContent] 58.3 [CholesterolContent] 244.0 [SodiumContent] 903.7 [CarbohydrateContent] 108.9 [FiberContent] 1.1 [SugarContent] 98.5 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a small saucepan heat and stir marmalade until melted, set aside. In a medium bowl whip butter till fluffy. Mix in melted marmalade, vinegar and ginger. Cover; chill before serving. Toss warm vegetables with butter and serve. |
[Name] Irish Oysters With Red-Onion Balsamic Vinegar, and Home -Dried R [AuthorId] 4470 [AuthorName] Bergy [CookTime] PT8H [PrepTime] PT12H [TotalTime] PT20H [DatePublished] 2002-03-02T09:48:00Z [Description] Johnathon Swift once said"He was a bold man who first ate an oyster" To do this dish justice you must have fresh, fresh oysters. The recipe sounds fussy but if you measure out every thing it is very simple to do step by step just plan your timing. This recipe is from "Elegant Irish Cooking" [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Free Of...", "Weeknight", "Oven", "Oysters"] [RecipeIngredientQuantities] ["12", "1/2", NA, "3", "2", "2", "1", "1", "2", "1", "12"] [RecipeIngredientParts] ["roma tomatoes", "sugar", "salt", "garlic cloves", "fresh rosemary", "olive oil", "red onion", "chives", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.3 [FatContent] 17.4 [SaturatedFatContent] 2.7 [CholesterolContent] 75.0 [SodiumContent] 171.0 [CarbohydrateContent] 19.2 [FiberContent] 2.8 [SugarContent] 7.2 [ProteinContent] 16.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 125°F the night before you wish to serve this dish. Sprinkle the Roma tomatoes with the sugar and salt. Dry them on a baking pan in the oven overnight. Remove from oven in the morning and 1 to 1 1/2 hours before you wish to serve them, marinate them in the olive oil, garlic, rosemary and basil. Drain and set aside. Mix the red onion and chives with the olive oil and balsamic vinegar just before serving to prevent discoloring. Place the onion mixture on 4 plates, each plate topped with 3 tomatoes and then a raw oyster on top of the tomato. Garnish with a bit of fancy lettuce or parsley if you wish. |
[Name] Lemon Garlic Bread [AuthorId] 30890 [AuthorName] bunnee [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-03-02T09:48:00Z [Description] Make and share this Lemon Garlic Bread recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "parmesan cheese", "fresh lemon juice", "lemon, rind of", "garlic", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 264.0 [FatContent] 13.6 [SaturatedFatContent] 7.9 [CholesterolContent] 31.6 [SodiumContent] 446.3 [CarbohydrateContent] 29.9 [FiberContent] 1.8 [SugarContent] 0.2 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut bread diagonally, but not all the way through, into 1-inch slices. Combine remaining ingredients, and brush over cut sides of bread. Wrap loaf in foil and bake at 400-degrees for 15-20 minutes or until heated through. |
[Name] Magic Bars [AuthorId] 23333 [AuthorName] Graybert [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2002-03-02T09:48:00Z [Description] Make and share this Magic 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/21/14/4/picrhs6xe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/14/4/picxgO4jc.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "284", "1"] [RecipeIngredientParts] ["butter", "graham cracker crumbs", "pecans", "sweetened condensed milk", "sweetened coconut"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 1102.5 [FatContent] 71.9 [SaturatedFatContent] 34.6 [CholesterolContent] 90.5 [SodiumContent] 528.4 [CarbohydrateContent] 113.1 [FiberContent] 8.1 [SugarContent] 88.9 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter, sprinkle crumbs over butter. Make this in a 9x13 pan. Layer chocolate chips, coconut, nuts and condensed milk. Press down lightly, and bake in oven at 350 F for 25-30 minutes or until lightly brown. |
[Name] Egg Islands in Tomato & Sesame Gravy [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-03-02T09:48:00Z [Description] Make and share this Egg Islands in Tomato & Sesame Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Lunch/Snacks", "Asian", "Indian", "Kid Friendly", "Spring", "Winter", "Spicy", "Ramadan", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "5", "2", "1", "3/4", "1/2", NA, "1", "1", "2"] [RecipeIngredientParts] ["eggs", "garlic paste", "ginger paste", "tomato puree", "sesame seeds", "salt", "black pepper", "red chili powder"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 302.1 [FatContent] 23.4 [SaturatedFatContent] 4.5 [CholesterolContent] 317.2 [SodiumContent] 127.8 [CarbohydrateContent] 11.4 [FiberContent] 3.5 [SugarContent] 3.0 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a heavy-bottomed pan. Add onion, garlic and ginger paste. Wait till it becomes pinkish brown. Add salt, black pepper powder, red chili powder and roasted sesame seeds powder. Stir well. Wait for a few seconds and allow the spices to mix and proceed to add tomato puree. Saute till gravy is well done and raw smell is gone. Add some water if the gravy thickens up. Gently put the boiled eggs in the mixture and close the lid for 10 minutes on medium heat. Alternatively, transfer to the dish and microwave for 5-6 minutes. Serve hot with steamed white rice, pasta, noodles or Indian breads. |
[Name] Crab and Shrimp Dips [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2002-03-02T09:48:00Z [Description] Make and share this Crab and Shrimp Dips recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cheese", "Canadian", "< 30 Mins", "For Large Groups", "No Cook", "Easy"] [RecipeIngredientQuantities] ["16", "1", "1/2", "2", "1/4", "1/2", "2", "2"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "ketchup", "Worcestershire sauce", "Tabasco sauce", "onion", "baby shrimp"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 134.4 [FatContent] 10.1 [SaturatedFatContent] 5.5 [CholesterolContent] 63.7 [SodiumContent] 425.5 [CarbohydrateContent] 3.8 [FiberContent] 0.1 [SugarContent] 2.9 [ProteinContent] 7.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["In a mixing bowl, using an electric mixer, beat cream cheese and mayonnaise until well blended.", "Add ketchup, Tabasco sauce, Worcestershire sauce and beat again until well incorporated.", "Add onions and mix well using a fork.", "Adjust Tabasco sauce to taste.", "Divide mixture equally into 2 serving bowls.", "Add crab to one bowl and mix well using a fork.", "Add shrimp to the other bowl and mix well using a fork.", "Serve with potato chips or vegetable crackers.", "Refrigerate any unused portions." ] |
[Name] Peanut Butter-Banana Brownie Pizza [AuthorId] 30890 [AuthorName] bunnee [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2002-03-02T09:48:00Z [Description] This is great to take to work and easy to carry, too. Not surprisingly, it's also a big hit with kids (IF they like peanut butter, bananas, and chocolate!) [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["21 1/2", "8", "1/4", "1/4", "3", "1/4", "2", "1"] [RecipeIngredientParts] ["cream cheese", "confectioners' sugar", "creamy peanut butter", "bananas", "peanuts", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 4987.0 [FatContent] 255.6 [SaturatedFatContent] 93.0 [CholesterolContent] 280.0 [SodiumContent] 3023.5 [CarbohydrateContent] 666.0 [FiberContent] 19.5 [SugarContent] 111.4 [ProteinContent] 74.9 [RecipeServings] nan [RecipeYield] 1 twelve inch brownie pizza [RecipeInstructions] ["Prepare brownie mix according to instructions on box.", "Spread batter evenly on greased, 12-inch pizza pan.", "Bake 20 minutes at whatever temperature your brand of brownie mix directs.", "Cool completely on wire rack; DO NOT remove brownie from pan.", "Mix cream cheese, confectioners sugar and peanut butter with electric blender until smooth.", "Spread evenly over brownie in pan.", "Arrange banana slices over cream cheese layer and sprinkle with chopped peanuts.", "Melt butter in small pan and add chocolate to melt over LOW heat; drizzle over top of brownie." ] |
[Name] Roasted Asparagus with Mushrooms [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2002-03-02T09:49:00Z [Description] Make and share this Roasted Asparagus with Mushrooms recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/14/8/khlb1SAJR3KdoGdb8Cfx_DSC_0871.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/14/8/picsyUBFL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/14/8/9ysf13JjQ6O2ErKKQyBM_DSC_0873.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/14/8/EampnvyRqK4wyoEhqa13_DSC_0876.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/14/8/tvz5bnyET8iTtBCAeDsi_IMG_0700.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "2", NA, "2 -3"] [RecipeIngredientParts] ["asparagus", "white button mushrooms", "extra virgin olive oil", "salt", "sherry wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 105.7 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 23.4 [CarbohydrateContent] 8.1 [FiberContent] 3.4 [SugarContent] 3.4 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425*.", "In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.", "Spread the vegetables in a single layer.", "Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.", "Place vegetables on a serving platter.", "Sprinkle vegetables with vinegar and toss gently to combine.", "Season with additional salt and pepper as desired.", "Serve warm or at room temperature.", "Makes 4 servings." ] |
[Name] Tasty Spinach Dip [AuthorId] 23333 [AuthorName] Graybert [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2002-03-02T09:49:00Z [Description] Make and share this Tasty Spinach Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["light sour cream", "Miracle Whip", "frozen chopped spinach", "water chestnut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 131.1 [FatContent] 3.4 [SaturatedFatContent] 1.5 [CholesterolContent] 6.8 [SodiumContent] 485.7 [CarbohydrateContent] 21.3 [FiberContent] 2.5 [SugarContent] 0.4 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix above ingredients together (except bread] and let stand in fridge to blend flavors. (I usually leave it in for 2-3 hours] Cut out a circle from the centre of the loaf of bread so that it looks like a bowl. Pour the dip inside the\"bowl\" and use the remaining bread and cut it into chunks for dipping! **as an alternative I omit the bread and place the filling into mini pita pockets for a different type of appetizer. |
[Name] Melting in the Mouth Spinach & Potato Curry [AuthorId] 6164 [AuthorName] Mini Ravindran [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2002-03-02T09:49:00Z [Description] Make and share this Melting in the Mouth Spinach & Potato Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Asian", "Indian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "2", "1", "1", "3", NA, "1", "1", "1", "2"] [RecipeIngredientParts] ["spinach", "potatoes", "tomato puree", "garlic paste", "ginger paste", "green chilies", "salt", "black pepper", "turmeric powder", "fennel seed"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 380.8 [FatContent] 7.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 52.9 [CarbohydrateContent] 72.5 [FiberContent] 10.2 [SugarContent] 6.0 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a heavy-bottomed pan. Add fennel seeds. Let them crackle. Add onion, green chillies, garlic, ginger paste and sauté till it turns pinkish brown. Add salt, turmeric and black pepper powder. Sauté for 3-4 seconds and add tomato puree. Wait till gravy is well cooked and raw smell is gone. Add cubed potatoes and stir well for 4 minutes. Add pureed spinach now and lower the heat. Let it cook fir 15 minutes on heat or microwave for 10 minutes. Serve with Indian breads and add a dash of fresh cream while serving. Serve hot. |
[Name] Chimichurri [AuthorId] 27711 [AuthorName] chef blade [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2002-03-02T09:49:00Z [Description] This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/b09uR7KST2QC9rfANUTw_CC%206%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/21151/6ovo6WDVRsyHJ2c7LlGA_IMG_20170526_143933_955.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/01481506754.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/picHvyjW4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/icMjVkeR62DJ7RiXCIWX_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/fY4sI1I6RJO5XSR7iDa1-chimichurri.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/picr4Ksmr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/piclLovEk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/pic0UXO6C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/piceYs8Ql.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/picJlI8IV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/qykSq27Q7aNdbQXZfV2U_CC%207%20-%20final_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/picCq0M2S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/1/picaqipeP.jpg"] [RecipeCategory] Spreads [Keywords] ["South American", "Low Protein", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "3/4", "1/4", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["flat leaf parsley", "garlic", "extra virgin olive oil", "red wine vinegar", "lemon wedge", "red onion", "dried oregano", "black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 86.0 [Calories] 255.7 [FatContent] 27.2 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 207.2 [CarbohydrateContent] 3.1 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pulse parsley in processor to chop. Add remaining ingredients and blend. Separate sauce into equal parts. (Use half for basting or marinade]. (Use other half for table service]. |
[Name] Crock Pot Shipwreck Ground Beef Stew [AuthorId] 32558 [AuthorName] ClassyMarySue [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2002-03-02T09:49:00Z [Description] Make and share this Crock Pot Shipwreck Ground Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "5", "1/4", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "potatoes", "rice", "bell pepper", "onion", "Worcestershire sauce", "chili powder", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 558.1 [FatContent] 12.7 [SaturatedFatContent] 4.8 [CholesterolContent] 51.4 [SodiumContent] 350.7 [CarbohydrateContent] 80.4 [FiberContent] 14.7 [SugarContent] 6.7 [ProteinContent] 32.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef in skillet. Pour off excess fat, rinse with hot water to remove more fat. Put all ingredients together in crock pot and cook on high until potatoes are cooked. 4-6 hours. |
[Name] Taos Eggs [AuthorId] 6651 [AuthorName] Kathy [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2002-03-02T09:49:00Z [Description] Great breakfast casserole for company. Adapted from the "Creme de Colorado" cookbook. If you don't have avocados or they are not ripe, you can substitute premade guacamole for the avocados. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/3/picRNjZlt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/3/picv9Os8p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/3/picwFDptM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/21/15/3/picTfOYfq.jpg"] [RecipeCategory] Breakfast [Keywords] ["Cheese", "Vegetable", "Tex Mex", "Southwestern U.S.", "Spicy", "Brunch", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "2", "1", "1/2", "1/4", "10", "2", "8", "3", "1", "2"] [RecipeIngredientParts] ["garlic clove", "onion", "butter", "flour", "milk", "green chilies", "salt", "black pepper", "eggs", "avocados", "flour tortillas", "monterey jack cheese", "sour cream", "pico de gallo", "salsa"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 612.8 [FatContent] 43.5 [SaturatedFatContent] 20.9 [CholesterolContent] 315.7 [SodiumContent] 798.8 [CarbohydrateContent] 31.7 [FiberContent] 5.3 [SugarContent] 4.8 [ProteinContent] 25.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In a large skillet, saute garlic, onion, and butter over high heat. Then slowly blend in flour until smooth; then slowly add heated milk, whisking constantly until thick. Add green chiles, salt, and pepper. Remove from heat and set sauce aside. In a small bowl, mash avocados. In a large skillet, scramble eggs until just set. Onto each tortilla spoon 2 tbls. sauce, 1/8 of the eggs, and 1/8 of avocado. Roll up and place seam side down in 13 x 9 baking dish. Spoon remaining sauce over tortillas. Sprinkle with cheese. Bake 15-20 minutes. Top with sour cream and chopped tomato. |
[Name] Potato Zucchini Fritters [AuthorId] 27416 [AuthorName] William Uncle Bill [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2002-03-02T09:49:00Z [Description] An excellent potato/zucchini combination for the fritters. These are are also very good just for a snack. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Cheese", "Vegetable", "Russian", "European", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "2", "1", "1/2", "2", "3", "2", "2"] [RecipeIngredientParts] ["potato", "zucchini", "onion", "yellow cornmeal", "fresh parsley", "salt", "black pepper", "parmigiano-reggiano cheese", "eggs", "butter", "extra virgin olive oil"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 98.4 [FatContent] 5.8 [SaturatedFatContent] 2.1 [CholesterolContent] 52.2 [SodiumContent] 248.5 [CarbohydrateContent] 8.9 [FiberContent] 1.3 [SugarContent] 1.3 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 12 fritters [RecipeInstructions] Coarsely grate potato and zucchini. There should be 1 cup of grated potato and 2 cups of grated zucchini. In a mixing bowl, add grated potato, grated zucchini, onion, cornmeal, parsley, salt, pepper, parmesan cheese and beaten eggs; mix well to blend. In a large frying pan, heat butter and oil to medium-high heat. Drop potato/zucchini mixture by heaping tablespoonfuls into the hot oil. Fry for 2 minutes or until golden brown on the bottom. Turn fritter over and fry for an additional 1 1/2 to 2 minutes or until golden brown and done. Add additional butter and oil if required for frying the remaining fritters. Serve with a dill dip or serve them just as they are. If too much liquid appears in the mixture, just transfer the mixture into a sieve and let drain. Continue to spoon the mixture to fry. |
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