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[Name] Beef Stew [AuthorId] 1814 [AuthorName] Karl E. Moser [CookTime] PT24M [PrepTime] PT10M [TotalTime] PT34M [DatePublished] 1999-10-11T06:23:00Z [Description] Make and share this Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "2", "3", "1", "1/2", NA, "2", "1", "1", "1", "1", "2", "1", "2", "2", "1", "1", "1/4", "3"] [RecipeIngredientParts] ["beef ribs", "water", "onion", "celery", "fresh garlic", "dried rosemary", "dried oregano", "dried basil", "marjoram", "bay leaves", "tomato paste", "baby red potatoes", "carrots", "green pepper", "mushroom", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 125.8 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 172.9 [CarbohydrateContent] 23.1 [FiberContent] 5.9 [SugarContent] 4.9 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown meat in oil in a large skillet. In a crockpot add enough water to cover ribs( note the store will cut them in half if you ask them to] Place the ribs in the crockpot before you go to bed with all the spices and cook all night on low. In the morning pull out the ribs and pull off the meat and chop up and then return to the crock.. Add the rest of the stuff and let it cook all day on low. Make sure there is enough water to cover everything. A nice loaf of fresh Italian bread will work nicely with this. using the ribs take a little more work but the taste is so much more than using beef cubes....
[Name] Goat Cheese Dressing [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:23:00Z [Description] Make and share this Goat Cheese Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "1/4", "2", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["buttermilk", "white wine vinegar", "Dijon mustard", "fresh thyme", "fresh parsley", "lemon, zest of", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.0 [FatContent] 24.7 [SaturatedFatContent] 16.9 [CholesterolContent] 54.7 [SodiumContent] 539.9 [CarbohydrateContent] 4.7 [FiberContent] 0.4 [SugarContent] 4.0 [ProteinContent] 23.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Whisk all ingredients together in a small bowl. Thin if necessary with additional buttermilk. Taste and adjust the se asoning. Use immediately or cover and refrigerate.
[Name] Japanese Salad Dressing II [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-11T06:23:00Z [Description] Japanese Salad Dressing The pungent miso also adds vitamins, protein, and nutrients to this healthy, low-fat dressing, which contains just a 1/4 teaspoon of sesame oil. Serve drizzled on top of a simple salad of iceberg lettuce and shaved carrots. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Japanese", "Asian", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "3", "3", "2", "2", "1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["red miso", "sugar", "mirin", "water", "light soy sauce", "toasted sesame seeds", "head iceberg lettuce", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 702.2 [FatContent] 20.5 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 8684.3 [CarbohydrateContent] 105.6 [FiberContent] 15.0 [SugarContent] 54.4 [ProteinContent] 28.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil, and sesame seeds. Stir until well blended. Serve over lettuce and carrot slices. Toss to combine.
[Name] Lemon-Basil Dressing [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:23:00Z [Description] Make and share this Lemon-Basil Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "6", "16", NA, NA] [RecipeIngredientParts] ["extra virgin olive oil", "basil leaves", "coarse salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 735.8 [FatContent] 81.4 [SaturatedFatContent] 11.2 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 4.4 [FiberContent] 0.8 [SugarContent] 1.3 [ProteinContent] 1.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine in a small jar; cover, and shake well. For a creamier texture, mix in a blender.
[Name] Ranch Dressing [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:23:00Z [Description] The original version of this now ubiquitous condiment was created at the Hidden Valley Guest Ranch in Santa Barbara in the 1950s. The formula was subsequently purchased by the Clorox company, which uses the Hidden Valley name to this day, but "ranch" has become a generic term not just for a dressing but for a buttermilky flavor (as in ranch-flavored chips). Here's a fresh homemade version. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "2 -3", "3/4", "2 -3", "1", "1", NA, NA] [RecipeIngredientParts] ["mayonnaise", "sour cream", "garlic", "kosher salt", "buttermilk", "fresh lime juice", "cilantro", "parsley", "fresh chives", "kosher salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 68.1 [FatContent] 5.1 [SaturatedFatContent] 0.8 [CholesterolContent] 4.7 [SodiumContent] 165.1 [CarbohydrateContent] 5.1 [FiberContent] 0.0 [SugarContent] 2.1 [ProteinContent] 0.9 [RecipeServings] 8.0 [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] Salsa Fresca [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-10-11T06:26:00Z [Description] Make and share this Salsa Fresca recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "2", "1", "2", "3/4", "1"] [RecipeIngredientParts] ["tomatoes", "red onion", "jalapeno chiles", "cilantro", "lime juice", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 123.3 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1784.3 [CarbohydrateContent] 27.5 [FiberContent] 8.1 [SugarContent] 15.9 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.
[Name] Breakfast Frittata [AuthorId] 1757 [AuthorName] Meho98 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:37:00Z [Description] Make and share this Breakfast Frittata recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Brunch", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/3", "6", "4", "1", "2", "1/4", NA] [RecipeIngredientParts] ["red bell peppers", "green bell peppers", "red onion strip", "green onion", "egg", "skim milk", "salt", "fresh parsley sprig"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 260.4 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 53.0 [SodiumContent] 239.8 [CarbohydrateContent] 45.6 [FiberContent] 5.5 [SugarContent] 5.2 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the broiler. In a 9 or 10-inch nonstick, heat-proof skillet, heat 1 teaspoon of oil over medium heat. Add bell peppers and red and green onion; sauti until vegetables begin to soften, about 4 minutes. Add potatoes; cook until lightly browned, about 4 minutes. In a medium bowl, whisk together egg whites, egg, milk, and salt. Add remaining oil to skillet and reduce heat to low. Pour in egg mixture. Cover and cook until eggs are set around edges but center is still loose, about 8 minutes. Using a rubber spatula, gently loosen egg mixture from sides of pan. Place skillet on the broiler ra ck; broil 4 inches from heat until frittata is golden brown, about 1 minute. Gently slide frittata onto a plate; cut into wedges. Garnish with parsley sprigs and serve.
[Name] Pot Roast [AuthorId] 1809 [AuthorName] Dale Goodman [CookTime] PT10H [PrepTime] PT5M [TotalTime] PT10H5M [DatePublished] 1999-10-11T06:41:00Z [Description] Make and share this Pot Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2"] [RecipeIngredientParts] "sirloin tip roast" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 498.9 [FatContent] 32.9 [SaturatedFatContent] 12.9 [CholesterolContent] 150.0 [SodiumContent] 607.3 [CarbohydrateContent] 3.6 [FiberContent] 0.4 [SugarContent] 1.2 [ProteinContent] 44.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients in a crock pot, and put enough water to cover the roast. Cook on high for 8-10 hours. If you'd like you can add carrots, potatoes, etc. to crock pot a few hours before it's ready. I know it seems like a long time to cook, but it will be very tender and delicious. I like to put it on early in the morning and let it cook all day.
[Name] Honey Dijon Mustard Chicken With Apricot [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-10-11T06:46:00Z [Description] Make and share this Honey Dijon Mustard Chicken With Apricot 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/32/84/picf0cV9G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/84/picR5PwBd.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Spicy", "Savory", "Sweet", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/3", "3", "1", "4"] [RecipeIngredientParts] ["ginger", "boneless skinless chicken breast halves"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 167.7 [FatContent] 1.5 [SaturatedFatContent] 0.4 [CholesterolContent] 68.4 [SodiumContent] 82.8 [CarbohydrateContent] 10.0 [FiberContent] 0.1 [SugarContent] 5.5 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend mustard, preserves, and ginger. Brush mustard mixture onto chicken. Grill or broil about 8-10 minutes each side or until done, brushing with honey mustard apricot mixture frequently.
[Name] Slow Cooker Chicken Stew [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT4H30M [PrepTime] PT30M [TotalTime] PT5H [DatePublished] 1999-10-11T06:46:00Z [Description] This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/85/DKwkvfTpRrGUDJw4NdsI_129%20chicken%20stew.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/85/picXsXway.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/85/mxJ2yOzDTQG3EtGw83YV_Brunswick%20Stew.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/85/ji6w6M4R9m7SW6G7rOAL_137%20chicken%20stew.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/85/eCh3HzGQ92ewT7FK1XQA_185%20chicken%20stew.jpg"] [RecipeCategory] Stew [Keywords] ["Chicken Breast", "Chicken Thigh & Leg", "Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "1 1/2", "1", "1/2", "1", "1/2", "1/2", "14 1/4", "6", "1/2", "3", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "boneless skinless chicken thighs", "mushrooms", "water", "celery", "carrots", "paprika", "salt", "dried rubbed sage", "dried thyme", "pepper", "chicken broth", "tomato paste", "low sodium chicken broth", "vegetable broth", "cornstarch", "frozen green peas", "soybeans", "extra firm tofu"] [AggregatedRating] 4.5 [ReviewCount] 37.0 [Calories] 249.0 [FatContent] 4.6 [SaturatedFatContent] 1.1 [CholesterolContent] 83.5 [SodiumContent] 701.1 [CarbohydrateContent] 22.1 [FiberContent] 5.7 [SugarContent] 8.9 [ProteinContent] 29.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine first 14 ingredients in an electric slow cooker.", "Cover with lid and cook on high setting for 4 hours or until carrot is tender.", "Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.", "Add cornstarch mixture and frozen peas or edamame (and tofu, if using] to the slow cooker, stir well.", "Re-cover and cook on high-heat setting an 30 additional minutes.", "Serve with hot cooked rice.", "Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :]." ]
[Name] Crock Pot Swiss-Stuffed Chicken Rolls [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 1999-10-11T06:46:00Z [Description] Make and share this Crock Pot Swiss-Stuffed Chicken Rolls 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/32/86/picOoV1MP.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["6", "6", "6", "1/4", "1/4", "1/2", "1/4", "1/4", "1/4", "1", "1/2", NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "ham", "swiss cheese", "all-purpose flour", "parmesan cheese", "rubbed sage", "paprika", "pepper", "chicken broth", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 407.8 [FatContent] 24.2 [SaturatedFatContent] 8.4 [CholesterolContent] 109.0 [SodiumContent] 673.3 [CarbohydrateContent] 9.5 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 36.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Flatten chicken to 1/8-inch thickness.", "Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.", "Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides.", "Cover and refrigerate for 1 hour.", "In large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker.", "Combine soup and broth; pour over chicken.", "Cover and cook on low for 4-5 hours.", "Remove toothpicks.", "Garnish with parsley if desired." ]
[Name] Chicken Florentine [AuthorId] 163441 [AuthorName] Shawnee TX [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-10-11T06:46:00Z [Description] Make and share this Chicken Florentine 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/32/88/picMVgsBH.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/4", "3", "1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["parmesan cheese", "skinless chicken breasts", "green onion", "butter", "flour", "milk", "frozen spinach"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 434.0 [FatContent] 13.7 [SaturatedFatContent] 7.2 [CholesterolContent] 132.0 [SodiumContent] 489.5 [CarbohydrateContent] 24.9 [FiberContent] 3.8 [SugarContent] 2.3 [ProteinContent] 51.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine bread crumbs and cheese. Dip chicken breast halves in crumb mixture to coat lightly. Arrange in baking dish. In a saucepan, cook onion in butter until tender. Blend in flour. Stir in milk all at once. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Stir in spinach. Spoon spinach mixture over chicken and sprinkle with rest of crumb mixture. Bake uncovered at 350F for 40-45 minutes.
[Name] Black Beans and Rice [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:46:00Z [Description] Make and share this Black Beans and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", NA, "4", "6", "3/4", "1/4", "2", "2", "2", "1", "1/2", "4", "1", "1", "1", "1/2", "1 1/2", NA, "2"] [RecipeIngredientParts] ["bell pepper", "Tabasco sauce", "onions", "garlic", "celery", "parsley", "oregano", "basil", "bay leaves", "clove", "cumin", "beef bouillon cubes", "lean bulk pork sausage", "pork", "stew beef chunk", "ham", "smoked link sausage", "vinegar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 9089.2 [FatContent] 489.7 [SaturatedFatContent] 175.0 [CholesterolContent] 1604.2 [SodiumContent] 19685.7 [CarbohydrateContent] 512.0 [FiberContent] 181.8 [SugarContent] 42.3 [ProteinContent] 641.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Beans: Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot. Meats: First, brown bulk sausage in a skillet and pour off excess grease. Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, and spice s. Salt and pepper moderately, taste after cooking several hours and add more if needed. Add beans and soak water. If necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours. If you enjoy hot and spicy foods add the hot pepper (jalapeno, habanero or whatever you like] and Tabasco. If you don't like it hot, then leave them out or serve the Tabasco at the table. Serve beans and meat over rice. I have found brown rice to be quite tasty but white rice is fine too. Serve in a soup bowl and top with fresh chopped onion.
[Name] Boston Baked Beans [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:46:00Z [Description] Make and share this Boston Baked Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1/3", "1/4", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["dried navy beans", "onions", "brown sugar", "molasses", "catsup", "bacon", "salt", "dry mustard", "pepper"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 2893.9 [FatContent] 59.5 [SaturatedFatContent] 18.0 [CholesterolContent] 77.1 [SodiumContent] 8905.3 [CarbohydrateContent] 489.3 [FiberContent] 115.3 [SugarContent] 198.8 [ProteinContent] 119.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours. Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a good dash of Worcestershire sauce. As an option, stir in 1 cup drained pineapple chunks during the last hour of cooking for a delicious fruity flavor.
[Name] Cheesy Ham Au Gratin [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 1999-10-11T06:46:00Z [Description] Make and share this Cheesy Ham Au Gratin recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["ham", "milk", "boiling water", "Hungry Jack cheesy scalloped potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.9 [FatContent] 14.0 [SaturatedFatContent] 6.8 [CholesterolContent] 62.3 [SodiumContent] 1945.7 [CarbohydrateContent] 53.4 [FiberContent] 5.7 [SugarContent] 0.4 [ProteinContent] 26.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 3-1/2 to 4 qt crockpot, combine all ingredients; mix well, making sure potatoes slices are covered with sauce. Cover; cook on LOW for 8 to 10 hours or until potatoes are tender. This recipe is from the Culinary Cafe.
[Name] Gingersnap Pumpkin Pie [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:53:00Z [Description] Make and share this Gingersnap Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "Thanksgiving", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "2 1/2", "2", NA, "1 1/2", "3/4", "1", "1", "1", "1/4", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["reduced-calorie stick margarine", "granulated sugar", "fresh pumpkin puree", "canned pumpkin puree", "brown sugar", "cornstarch", "cinnamon", "vanilla extract", "salt", "nutmeg", "egg"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 296.5 [FatContent] 5.9 [SaturatedFatContent] 1.4 [CholesterolContent] 22.5 [SodiumContent] 416.1 [CarbohydrateContent] 55.2 [FiberContent] 1.1 [SugarContent] 30.6 [ProteinContent] 6.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325 for 5 minutes; cool on a wire rack. Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325 for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.
[Name] Chicken Casserole [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-10-11T06:53:00Z [Description] Make and share this Chicken Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/93/picMo5aVa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/93/picaAZoiq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/93/picKh6UIj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/93/picO2c5FQ.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "5", "2", "1/2", "2", "1", "3", "1/2"] [RecipeIngredientParts] ["Stove Top stuffing mix", "butter", "chicken breasts", "fresh broccoli", "curry powder", "mayonnaise", "lemon juice", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 675.8 [FatContent] 36.5 [SaturatedFatContent] 10.3 [CholesterolContent] 110.3 [SodiumContent] 1566.8 [CarbohydrateContent] 51.5 [FiberContent] 7.0 [SugarContent] 8.1 [ProteinContent] 37.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook chicken in water until tender. Cook broccoli. Mix soup, mayonnaise, curry powder and lemon juice. Spread broccoli over bottom of greased pan (13\" x 9\"] Remove chicken from bones and lay over broccoli. Pour soup mixture over all and cover with grated cheese. Mix melted butter with dressing mix and sprinkle over all. Bake at 350: for 45 minutes.
[Name] Buttermilk Southern Fried Chicken [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-11T06:53:00Z [Description] Make and share this Buttermilk Southern Fried Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/94/pic0v9fTA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/94/pic7bDGYR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/94/picNarULU.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2 -3", "2", "1", "2", "1", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["frying chickens", "buttermilk", "all-purpose flour", "salt", "black pepper", "paprika", "garlic powder", "onion powder"] [AggregatedRating] 4.5 [ReviewCount] 50.0 [Calories] 655.4 [FatContent] 35.8 [SaturatedFatContent] 10.6 [CholesterolContent] 175.7 [SodiumContent] 1451.9 [CarbohydrateContent] 30.4 [FiberContent] 1.2 [SugarContent] 6.0 [ProteinContent] 49.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash chicken pieces thoroughly and pat dry. Place chicken in a long, shallow glass baking dish. Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders. Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly. Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking. Add chicken (in batches if necessary] and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked. When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes. Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy. Serve at once. Serves 4.
[Name] Greek Turkey Burgers [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-10-11T06:53:00Z [Description] Make and share this Greek Turkey Burgers recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/32/95/pic4qeD8Q.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "Greek", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1/4", "1/8", "1/2", "1/4", "1/4", "4", "1", "1/4"] [RecipeIngredientParts] ["turkey", "turkey breast", "dried parsley", "garlic", "cinnamon", "nutmeg", "salt", "pepper", "fat free sour cream", "cucumber", "feta cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 400.6 [FatContent] 12.2 [SaturatedFatContent] 4.2 [CholesterolContent] 87.0 [SodiumContent] 805.7 [CarbohydrateContent] 39.6 [FiberContent] 2.0 [SugarContent] 3.6 [ProteinContent] 31.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare charcoal grill for direct heat cooking. Remove cooking rack from grill and spray with non-stick cooking spray. In medium bowl combine turkey, olives, parsley, garlic, cinnamon, nutmeg, salt and pepper. Evenly distribute mixture into four burgers (approximately 4 1/2 inches in diameter]. Grill burgers 2 to 3 minutes per side until meat thermometer registers 160 to 165 degrees F. and meat is no longer pink in center. To serve, spread 1 tablespoon sour cream on pita. Place cooked burger on bottom half of pita and top evenly with cucumber and 1 tablespoon Feta cheese. Fold over top half of pita and serve.
[Name] Turkey or Chicken Sopa [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-10-11T06:53:00Z [Description] Make and share this Turkey or Chicken Sopa recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "3", "1/4", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["corn tortillas", "turkey", "chicken", "butter", "margarine", "onion", "green chilies", "monterey jack cheese", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 653.6 [FatContent] 47.3 [SaturatedFatContent] 27.8 [CholesterolContent] 128.7 [SodiumContent] 1510.1 [CarbohydrateContent] 25.4 [FiberContent] 2.7 [SugarContent] 3.0 [ProteinContent] 33.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter in saucepan, then add onions. Cook until tender. Add green chilies, taco sauce, three soups, and turkey or chicken. Place a layer of tortillas on bottom of 2-inch deep casserole dish. Place alternate layers of soup mixture, tortillas and cheese on top. Repeat for 3 layers, making sure top layer is cheese. Bake at 350°F for 30 minutes to one hour, or until cheese is melted.
[Name] Roasted Butternut Squash Soup [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 1999-10-11T07:16:00Z [Description] Make and share this Roasted Butternut Squash Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", NA, NA, NA, "1", "1", "1", "3", "2", "1", "1", "1 1/2", "1/4", "1/2", NA, NA, "2"] [RecipeIngredientParts] ["maple syrup", "salt", "pepper", "cinnamon", "canola oil", "leek", "garlic cloves", "sweet potatoes", "thyme", "sherry wine", "water", "nutmeg", "cinnamon", "salt", "pepper", "soymilk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 378.8 [FatContent] 4.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 95.9 [CarbohydrateContent] 77.7 [FiberContent] 10.1 [SugarContent] 27.8 [ProteinContent] 7.7 [RecipeServings] 6.0 [RecipeYield] 1 batch [RecipeInstructions] Roasted squash: Split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. Roast covered for 1 hour at 375 degrees or until soft. Peel skin off squash. Soup: Heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent. Add sweet potatoes and thyme and stir. Add the roasted squash meat and stir. Add wine, water, nutmeg and cinnamon. Season with salt and pepper. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes until vegetables are soft. Puree in food processor until smooth. Put soup back into pot and whisk in soy milk and remaining maple syrup. Pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.
[Name] Spoon Bread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T20:43:00Z [Description] Make and share this Spoon Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "4", "4", "1/2"] [RecipeIngredientParts] ["milk", "salt", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1848.1 [FatContent] 130.5 [SaturatedFatContent] 75.8 [CholesterolContent] 1067.5 [SodiumContent] 3825.5 [CarbohydrateContent] 124.3 [FiberContent] 8.2 [SugarContent] 13.9 [ProteinContent] 51.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Sift meal, salt and sugar together; then stir into scalded milk. When it thickens slightly, stir in the 4 egg yolks after removing from the stove and beat well. Fold in the slightly beaten whites. Pour all into butter which has been melted in a large casserole. Place in preheated oven and bake at 350 degrees for 25 to 30 minutes or a golden brown. Serve immediately, it falls quickly!
[Name] Lady Bird Johnson's Spoon Bread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-10T20:43:00Z [Description] Spoon bread was a favorite dish with Lyndon Johnson's mother, which she passed on to his wife, Lady Bird. With a salad (fruit or green), and meat, it makes a perfect lunch. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/01/picPiGcuJ.jpg" [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "3", "1", NA, "3", "1"] [RecipeIngredientParts] ["milk", "eggs", "cornmeal", "butter", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 142.2 [FatContent] 5.8 [SaturatedFatContent] 2.7 [CholesterolContent] 92.1 [SodiumContent] 503.3 [CarbohydrateContent] 16.5 [FiberContent] 1.1 [SugarContent] 0.2 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush. Remove from heat and add balance of milk and well-beaten eggs. Stir in salt, baking powder and melted butter . Bake in 2 quart greased casserole for 30 minutes at 350 degrees.
[Name] Cornish Pasties [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 1999-10-10T20:43:00Z [Description] Make and share this Cornish Pasties recipe from Food.com. [Images] character(0) [RecipeCategory] Oven [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "9 1/2", "1/2", "2", "3/4", "1", "1", "6"] [RecipeIngredientParts] ["all-purpose flour", "double-action baking powder", "salt", "shortening", "lean beef", "boiling potato", "onion"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 810.6 [FatContent] 53.3 [SaturatedFatContent] 20.9 [CholesterolContent] 69.6 [SodiumContent] 741.5 [CarbohydrateContent] 67.3 [FiberContent] 4.1 [SugarContent] 3.2 [ProteinContent] 14.8 [RecipeServings] 6.0 [RecipeYield] 6 large pasties [RecipeInstructions] Dough: Make the dough in your usual way several hours or a day or two in advance. Wrap in plastic and chill. Before rolling dough leave it out at room temperature for 1/2 hour. It should be cool but not icy cold. Just before filling, roll into large circle 3/16-inch thick and cut 6 disk shaped rounds about 7 1/2 to 8-inches in diameter. Filling: Dice the beef, pork and onion. Add the potatoes and rutabaga and toss all the ingredients together with 1 teaspoon of salt and plenty of pepper. Form the Pasties: Divide the filling into 6 portions and place one in the center of each disk of dough. Rapidly paint a 1/2-inch border of cold water around the edge of each disk, then fold edges together, crimping into an upstanding frill with your fingers. Pierce a small steam hole in each side and place on a greased baking sheet. Place on middle shelf of a preheated 425°F oven. Turn down to 350°F after 12 to 15 minutes; when the pasties begin to brown, continue baking for about 45 minutes until crisp and bubbling. Serve them hot, warm or cold (and you may reheat them]. Serve with your favorite salad or coleslaw.
[Name] Chipped Beef Dip [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-12T05:30:00Z [Description] This is a dip served in a bread bowl with the scooped out bread cut into bite sized squares to dip with. Very easy and inviting to look at... [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "dill", "celery seed", "fresh onions"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 2588.0 [FatContent] 139.5 [SaturatedFatContent] 41.9 [CholesterolContent] 259.7 [SodiumContent] 6692.4 [CarbohydrateContent] 269.4 [FiberContent] 9.9 [SugarContent] 43.3 [ProteinContent] 69.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Slice the top of the bread off. Using a knife cut out the inside (being careful not to cut all the way through the bread]. Cut the hollowed out bread and the cut off top into bite sized squares. Put in a sealed container. Mix the rest of the ingredients together and put in the bread \"bowl\" on a platter. Arrange the bread squares around the bowl. I always buy extra bread for dipping. Don't forget to eat the bowl too. All of this can be made days ahead and the dip actually is BETTER after several days. Let me know how you liked it.
[Name] Butterscotch Brownie Mix in a Jar [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-10-12T05:30:00Z [Description] Butterscotch Brownie mix in a jar with tag attached with directions on how to prepare the mix. These make wonderful gifts to give any time of year and also for wedding favors, hostess gifts, baby showers or take to a cookie exchange and make sure to bake some up so people know what they taste like to. Store in a cool dry place away from a heat source so condensation and clumping does not occur. Enjoy! [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Christmas", "< 15 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "2", "1 1/2", "1/4", "3/4", "2", "2"] [RecipeIngredientParts] ["flaked coconut", "pecans", "brown sugar", "all-purpose flour", "baking powder", "salt", "butter", "margarine", "eggs", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 196.3 [FatContent] 9.2 [SaturatedFatContent] 4.4 [CholesterolContent] 32.9 [SodiumContent] 150.3 [CarbohydrateContent] 27.3 [FiberContent] 0.7 [SugarContent] 18.6 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 24 brownies [RecipeInstructions] ["Mix together flour, salt and baking powder.", "Set aside. Layer ingredients in order given in a 1 quart 2 sized wide mouth canning jar.", "Add flour mixture last. Press each layer firmly in place.", "Attach this message to jar:", "Butterscotch Brownies Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 3/4 cup butter or margarine,softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. Mix until completely blended. Spread batter into a sprayed 9 x 13 inch metal pan. Bake at 375 degrees F (190 degrees C] for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan." ]
[Name] Jerked Prime Rib [AuthorId] 1806 [AuthorName] mojoseawa [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-12T05:34:00Z [Description] Make and share this Jerked Prime Rib recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Caribbean", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "2", "2", "8"] [RecipeIngredientParts] ["yellow onion", "allspice", "cinnamon", "cumin", "cayenne pepper", "salt", "olive oil", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1557.0 [FatContent] 136.9 [SaturatedFatContent] 55.5 [CholesterolContent] 326.6 [SodiumContent] 1075.8 [CarbohydrateContent] 3.4 [FiberContent] 1.0 [SugarContent] 0.8 [ProteinContent] 73.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Mix together the onion, jalapeno, spices, oil, and soy sauce. Place the rib roast in a roasting pan , ribs down.", "Spread the onion and spice mixture across the layer of fat on the roast and let sit at room temperature for 1 hour.", "Preheat oven to 500 degrees .", "Roast beef in the center of the oven for 20 minutes.", "Decrease temperature to 350 degrees and continue roasting for 1 to 1 1/4 hours longer until a meat thermometer inserted into the center registers 135 degrees for medium rare. Let sit 20 minutes before slicing." ]
[Name] Duck Confit [AuthorId] 1821 [AuthorName] Candie Yoder [CookTime] PT26H15M [PrepTime] PT20M [TotalTime] PT26H35M [DatePublished] 1999-10-12T05:37:00Z [Description] Make and share this Duck Confit recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "2", "6", "12", "12"] [RecipeIngredientParts] ["ducks", "salt", "black peppercorns", "rendered duck", "garlic", "fresh thyme sprigs"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 170.6 [FatContent] 16.4 [SaturatedFatContent] 5.5 [CholesterolContent] 31.7 [SodiumContent] 220.3 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 4.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock. Leaving bones and skin attached, chop breasts into halves. With a cleaver, remove tips of drumsticks to use in stock. Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes. Then place duck pieces in a Dutch oven with rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2 to 2 hours. To test for doneness, pierce with a sharp fork. It should just fall off fork when shaken. Transfer duck pieces to a medium baking dish and add the fat. Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks. Before serving, lift duck pieces out of fat. Remove and discard skin and any excess fat by warming slightly on a rack in the oven. Serve duck hot or cold.
[Name] Mrs. Fields Chocolate Chip Cookies [AuthorId] 1763 [AuthorName] Gregg [CookTime] PT22M [PrepTime] PT0S [TotalTime] PT22M [DatePublished] 1999-10-12T05:40:00Z [Description] Make and share this Mrs. Fields Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "dark brown sugar", "sugar", "butter", "eggs", "vanilla extract"] [AggregatedRating] 2.5 [ReviewCount] 8.0 [Calories] 121.4 [FatContent] 7.1 [SaturatedFatContent] 4.3 [CholesterolContent] 21.7 [SodiumContent] 66.3 [CarbohydrateContent] 14.9 [FiberContent] 0.6 [SugarContent] 11.9 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 42 cookies [RecipeInstructions] Heat oven to 300°F. Combine flour, baking soda and salt in medium bowl using whisk; set aside. Mix sugars in bowl with an electric mixer on medium speed. Add butter; beat until grainy paste forms. Beat in eggs and vanilla on medium speed until light and fluffy. Add flour mixture and chocolate chips. Beat on low speed just until mixed. Do not over mix. Drop dough by rounded tablespoons onto ungreased baking sheets, 2-inches apart. Bake for 22 minutes until golden brown. Transfer cookies to cooling rack.
[Name] Chocolate Rice Krispies Cake [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-12T05:42:00Z [Description] Make and share this Chocolate Rice Krispies Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Rice", "High Protein", "High In...", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["honey", "peanut butter", "vanilla", "chocolate chips", "salted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 198.3 [FatContent] 12.2 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 160.6 [CarbohydrateContent] 20.3 [FiberContent] 1.9 [SugarContent] 14.2 [ProteinContent] 5.5 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Combine honey and peanut butter in saucepan and heat to boiling, stirring constantly. Remove from heat and add vanilla. Stir in Rice Krispies, chocolate chips and peanuts. Press into a greased 9x12-inch pan.
[Name] Blender Meatloaf [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 1999-10-12T05:44:00Z [Description] Make and share this Blender Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Weeknight", "Oven", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "2", "1/4", "1", "2"] [RecipeIngredientParts] ["egg", "water", "onion", "celery", "salt", "pepper", "Worcestershire sauce", "ground beef"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 548.8 [FatContent] 35.7 [SaturatedFatContent] 13.8 [CholesterolContent] 200.7 [SodiumContent] 1417.5 [CarbohydrateContent] 8.7 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 45.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blend all ingredients but the ground beef in your blender until finely chopped. Turn into bowl and mix with ground beef. Pack into ungreased loaf pan and bake at 350 degrees for 75 minutes.
[Name] No Cook Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 1999-10-12T05:46:00Z [Description] Make and share this No Cook Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "2", "1"] [RecipeIngredientParts] ["margarine", "sugar", "marshmallows", "peanut butter"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 416.2 [FatContent] 26.1 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 276.8 [CarbohydrateContent] 43.6 [FiberContent] 1.6 [SugarContent] 40.0 [ProteinContent] 5.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt margarine in medium saucepan. Combine all other ingredients in large mixing bowl; add melted margarine. Mix with hands until firm enough to pat into buttered 9 x 9-inch pan. Refrigerate and score. Variation: To make Peanut Butter Fudge instead of Chocolate, omit the 4 tablespoons of cocoa and add an extra 1/2 cup peanut butter.
[Name] Caramel Nut Cluster [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-12T05:48:00Z [Description] Make and share this Caramel Nut Cluster recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["butterscotch pudding", "evaporated milk", "powdered sugar", "butter", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.4 [FatContent] 3.8 [SaturatedFatContent] 0.7 [CholesterolContent] 1.9 [SodiumContent] 6.1 [CarbohydrateContent] 4.3 [FiberContent] 0.3 [SugarContent] 3.4 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Put all ingredients, except walnuts, in saucepan; stir over low heat until dissolved. Cook slowly, stirring often until a tiny bit dropped in cold water forms a soft ball, 240 degrees. Remove from heat; beat until candy begins to thicken. Add nuts; drop from teaspoon onto waxed paper.
[Name] Butter Tarts III [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-12T05:58:00Z [Description] Make and share this Butter Tarts III recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "salt", "raisins", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1431.2 [FatContent] 39.9 [SaturatedFatContent] 23.5 [CholesterolContent] 303.1 [SodiumContent] 1572.1 [CarbohydrateContent] 272.2 [FiberContent] 2.7 [SugarContent] 255.2 [ProteinContent] 8.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream butter until soft. Blend in brown sugar. Cream thoroughly. Beat egg slightly and add to sugar mixture. Stir in salt, raisins and vanilla Put a teaspoonful into each unbaked tart shell. Don't put in too much as it rises while baking. Bake at 350 degrees until golden brown.
[Name] Velveeta Cheese Fudge II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-12T06:12:00Z [Description] Make and share this Velveeta Cheese Fudge II 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/33/13/pichTpq0q.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3313/5MbddYAbT6q4mFwe2tzU_0687D661-A71C-4575-ACDC-C4A19EDA86C5.jpeg"] [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1 -2"] [RecipeIngredientParts] ["butter", "margarine", "Velveeta cheese", "vanilla", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 2140.3 [FatContent] 90.9 [SaturatedFatContent] 51.2 [CholesterolContent] 222.4 [SodiumContent] 1818.5 [CarbohydrateContent] 323.1 [FiberContent] 4.7 [SugarContent] 303.2 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] 6 pounds [RecipeInstructions] Slowly melt butter and Velveeta. Can be done in microwave. Add cocoa and vanilla. Mix well. Add powdered sugar and nuts. Mix well. This will be very stiff. The last pound of powdered sugar may need to be added and mixed by hand. Pour into buttered cookie sheet or 2 (9 x 13-inch] cake pans. This makes about 6 pounds of very creamy and delicious fudge. Stores well.
[Name] Pork Liver Pate [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 1999-10-12T06:15:00Z [Description] Make and share this Pork Liver Pate recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2 - 2", NA] [RecipeIngredientParts] "ground pork" [AggregatedRating] nan [ReviewCount] nan [Calories] 2632.3 [FatContent] 158.1 [SaturatedFatContent] 57.9 [CholesterolContent] 2009.7 [SodiumContent] 893.0 [CarbohydrateContent] 11.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 272.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix well. Add salt and pepper. Place in a loaf pan and bake 325 degrees for 2 hours or less. Let cool in pan. This freezes well.
[Name] Rhubarb Pie [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 1999-10-12T06:18:00Z [Description] Make and share this Rhubarb Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1"] [RecipeIngredientParts] ["rhubarb", "sugar", "all-purpose flour", "egg"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 119.2 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 26.4 [SodiumContent] 10.0 [CarbohydrateContent] 27.9 [FiberContent] 0.6 [SugarContent] 25.4 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. Combine sugar, flour and egg;add to rhubarb. Prepare pastry and line a 9\" pie plate, reserving some for top crust. Add rhubarb mixture and cover with top crust;seal and flute edges. Make slits in top crust to allow steam to escape. If desired, make a lattice top with top crust. Bake in oven for 10 minutes; reduce temperature to 350F and continue baking 40 to 50 minutes longer or until rhubarb is cooked and pastry is a golden brown.
[Name] Beef Stroganoff [AuthorId] 1642 [AuthorName] M Messer [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-10-12T06:25:00Z [Description] Make and share this Beef Stroganoff 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/33/17/BIEuHvPGQD6oncTlt0VQ_Beef-Stroganoff-3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/17/picR9B8cm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/17/01477609361.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/17/14LVE612T5GSTkmmXolN_Beef-Stroganoff-4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/17/uozZuBnTf6AEbpgGBDZs_Beef-Stroganoff-7.png"] [RecipeCategory] Meat [Keywords] ["Russian", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "1/2", "1/2", "2", "3", "1", "1"] [RecipeIngredientParts] ["beef sirloin", "flour", "butter", "mushrooms", "onion", "garlic powder", "butter", "all-purpose flour", "beef broth", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 47.0 [Calories] 487.5 [FatContent] 37.6 [SaturatedFatContent] 19.8 [CholesterolContent] 145.5 [SodiumContent] 485.4 [CarbohydrateContent] 10.3 [FiberContent] 0.8 [SugarContent] 3.3 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Coat meat with flour.", "Heat large skillet, add butter.", "Add meat and brown quickly on both sides Add mushrooms, onion and garlic to skillet. Cook 3-4 minutes until onion is crisp-tender. Remove mixture from pan Add butter to pan drippings, blend in flour.", "Add beef broth.", "Cook & stir over medium-high heat, until thickened & bubbly, then return meat mixture to pan. Stir in sour cream.", "Cook slowly until heated through.", "DO NOT BOIL! Serve over hot buttered noodles. Hope you enjoy!" ]
[Name] Alfredo Sauce With Pasta [AuthorId] 1571 [AuthorName] Linda Johansen [CookTime] PT26M [PrepTime] PT0S [TotalTime] PT26M [DatePublished] 1999-10-12T06:31:00Z [Description] Make and share this Alfredo Sauce With Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 - 1 1/2", "1/4", "1/2", "1/3", "1/2", NA] [RecipeIngredientParts] ["pasta", "butter", "margarine", "heavy cream", "parmesan cheese", "nutmeg"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 765.8 [FatContent] 37.6 [SaturatedFatContent] 22.8 [CholesterolContent] 119.3 [SodiumContent] 258.0 [CarbohydrateContent] 87.1 [FiberContent] 3.6 [SugarContent] 3.2 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook one to one and one-half pound of pasta. Drain and put back in pot. Add butter or margarine. Mix well until butter melts. Add cream. Over VERY low heat, cook gently while stirring until cream thickens slightly. Remove from heat and add cheese and seasonings. Mix well and serve at once. Serve 4-6 hearty eaters.
[Name] Summer Sausage [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-13T04:41:00Z [Description] Make and share this Summer Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Summer [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "3", "1/4", "1/4", "1/4", "1/8", "1"] [RecipeIngredientParts] ["hamburger", "liquid smoke", "garlic powder", "onion powder", "savory", "mustard seeds", "water"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 1738.6 [FatContent] 103.6 [SaturatedFatContent] 39.4 [CholesterolContent] 608.8 [SodiumContent] 610.2 [CarbohydrateContent] 1.4 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 187.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients together. Roll in foil wrap. Let set in refrigerator for 24 hours. Bake in 325 degree oven for 1 1/2 hours. Let cool. Store in refrigerator.
[Name] Hush Puppies II [AuthorId] 1797 [AuthorName] Wayne Adair [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-10-13T04:41:00Z [Description] Make and share this Hush Puppies II recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1", "12", NA, NA] [RecipeIngredientParts] ["self rising flour", "eggs", "sage", "onion", "beer"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 173.6 [FatContent] 2.4 [SaturatedFatContent] 0.6 [CholesterolContent] 52.9 [SodiumContent] 499.3 [CarbohydrateContent] 30.4 [FiberContent] 2.5 [SugarContent] 0.7 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oil in frying pan or deep fryer to 350°F. Mix first seven ingredients together and drop by tablespoons into hot oil and fry until golden. Drain on paper towels and serve while still hot.
[Name] Hush Puppies IIi [AuthorId] 1797 [AuthorName] Wayne Adair [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 1999-10-13T04:41:00Z [Description] Make and share this Hush Puppies IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "4", "1", "1/2", NA, NA] [RecipeIngredientParts] ["cornmeal", "baking powder", "salt", "flour", "egg", "onion", "milk"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 137.0 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 26.4 [SodiumContent] 355.8 [CarbohydrateContent] 27.3 [FiberContent] 2.4 [SugarContent] 0.6 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oil to 350F in a large skillet or deep fryer. Mix remaining ingredients to make a stiff batter - adding milk as needed. Use small scoop or tablespoon to scoop individual amounts and drop into hot oil. Cook until golden brown - drain on paper towel.
[Name] Hush Puppies Iv [AuthorId] 1797 [AuthorName] Wayne Adair [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 1999-10-13T04:41:00Z [Description] Make and share this Hush Puppies Iv recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["self-rising flour", "plain cornmeal", "onion", "baking powder", "sugar", "salt", "egg", "Tabasco sauce", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.8 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 35.2 [SodiumContent] 599.0 [CarbohydrateContent] 34.1 [FiberContent] 2.3 [SugarContent] 1.7 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oil to 350F in a large skillet or deep fryer. Mix all ingredients together, adding milk until mixture forms a very thick batter. Drop by spoonfuls into hot oil. Fry until golden brown. Drain on paper towels and serve while still hot.
[Name] Beef Stroganoff II [AuthorId] 1826 [AuthorName] Tina Dotzler [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-13T04:45:00Z [Description] This is a very simple and good recipe. I use 99% fat free cram of mushroom soup to make it even better for you. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Hungarian", "Russian", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["boneless beef round steak", "margarine", "onion", "paprika", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 221.6 [FatContent] 13.7 [SaturatedFatContent] 4.8 [CholesterolContent] 51.5 [SodiumContent] 460.9 [CarbohydrateContent] 5.3 [FiberContent] 0.3 [SugarContent] 2.0 [ProteinContent] 18.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice beef across grain into very thin strips. In skillet over high heat in 1 tbs hot margarine cook 1/2 the beef and onion until meat is no longer pink and onion is tender. Set aside. Repeat with remaining margarine, beef and onion. Return meat mixture to skillet, stir in soup and paprika. Heat through. Stir in sour cream. Serve over cooked noodles.
[Name] Hush Puppies VI [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-13T04:49:00Z [Description] Make and share this Hush Puppies VI recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "3/4", "1", NA, "1"] [RecipeIngredientParts] ["cornmeal", "baking powder", "salt", "sugar", "all-purpose flour", "egg", "milk", "chives", "onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 185.0 [FatContent] 2.9 [SaturatedFatContent] 1.1 [CholesterolContent] 39.5 [SodiumContent] 482.3 [CarbohydrateContent] 34.1 [FiberContent] 2.1 [SugarContent] 1.0 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] 24 hush puppies [RecipeInstructions] Sift dry ingredients into a bowl. In a separate bowl beat egg and milk together. Add to dry ingredients and stir. Stir in onion, red pepper and chives, if using. Drop by spoonfuls into hot fat in a deep fryer, 375 degrees, and fry until golden brown.
[Name] Marinated Mushrooms [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-13T04:53:00Z [Description] Make and share this Marinated Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "1", NA] [RecipeIngredientParts] ["mushroom", "sweet onion", "garlic flavored vinegar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1210.8 [FatContent] 109.1 [SaturatedFatContent] 15.1 [CholesterolContent] 0.0 [SodiumContent] 155.6 [CarbohydrateContent] 47.8 [FiberContent] 4.3 [SugarContent] 35.5 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix vinegar, salad oil, sugar, hot sauce, salt and pepper. Pour over mushrooms and onions. Refrigerate several hours, stirring occasionally, before serving.
[Name] Artichoke and Spinach Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-13T04:53:00Z [Description] Make and share this Artichoke and Spinach Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/26/pic1Y942I.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "2", "1", "2 -3"] [RecipeIngredientParts] ["fresh spinach", "garlic flavored vinegar", "wine vinegar", "artichoke hearts", "Roquefort cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 619.1 [FatContent] 46.6 [SaturatedFatContent] 15.1 [CholesterolContent] 51.1 [SodiumContent] 1456.6 [CarbohydrateContent] 31.5 [FiberContent] 19.8 [SugarContent] 3.1 [ProteinContent] 28.5 [RecipeServings] nan [RecipeYield] 1 salad [RecipeInstructions] Mix oil, vinegar and cheese. Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight. Take fresh spinach, wash and remove tough stems and tear as for tossed salad. Serve with the dressing. This dressing works well with other salad greens.
[Name] Winter Lettuce Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-13T04:53:00Z [Description] Make and share this Winter Lettuce Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Winter", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "2", "1", "1/2", "1/4", "2", "1/4"] [RecipeIngredientParts] ["head iceberg lettuce", "garbanzo beans", "bacon", "egg", "green onions", "sugar", "salt", "garlic-flavored vinegar", "water", "dried savory"] [AggregatedRating] nan [ReviewCount] nan [Calories] 826.6 [FatContent] 21.1 [SaturatedFatContent] 5.8 [CholesterolContent] 202.3 [SodiumContent] 2879.2 [CarbohydrateContent] 125.1 [FiberContent] 22.2 [SugarContent] 14.0 [ProteinContent] 33.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Wash, drain and tear lettuce into bite-size pieces. Drain beans and heat. Fry bacon until crisp. Pour off excess fat except for 2 tablespoons. Combine egg, onion, sugar, salt, vinegar and savory and add to bacon. Heat to boiling point. Pour over lettuce and toss. Add hot beans and serve immediately.
[Name] Baked Lemon-Butter Salmon [AuthorId] 1827 [AuthorName] Irises [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-13T05:05:00Z [Description] Make and share this Baked Lemon-Butter Salmon 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/33/28/pic60ucaA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/28/pic0BYRex.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "Free Of...", "High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "4", NA] [RecipeIngredientParts] ["lemon", "salmon fillets", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 408.1 [FatContent] 14.0 [SaturatedFatContent] 2.6 [CholesterolContent] 146.3 [SodiumContent] 238.8 [CarbohydrateContent] 1.4 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 65.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 F. Cut Salmon Filet width-wise into about 1-1/2 inch pieces. Spread a thin layer of butter/margarine over each salmon steak. Slice lemon, and place 1 slice of lemon on top of each salmon steak. Squeeze lemon juice out of unused portion of lemon evenly over each ste ak. Bake for 15-20 minutes. Serve with rice. Variations: The margarine is not necessary, however my husband says it's too bland without the margarine, and the lemon flavoring is stronger without the margarine. It also prevents drying if you like your salmon cooked thoroughly. Rach
[Name] Four Hour Oven Beef Stew [AuthorId] 1761 [AuthorName] Moe Martin [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 1999-10-13T05:09:00Z [Description] This recipe was passed on to me by my sister-in-law about 6 years ago. I know you will enjoy the stew. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1", "2", "1", "1", "1", "15", "1"] [RecipeIngredientParts] ["stewing beef", "minute tapioca", "brown sugar", "celery", "carrot", "peas", "salt", "potatoes", "Accent seasoning", "onion", "tomato juice", "tomatoes"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 181.3 [FatContent] 4.0 [SaturatedFatContent] 1.6 [CholesterolContent] 48.4 [SodiumContent] 929.2 [CarbohydrateContent] 18.4 [FiberContent] 2.9 [SugarContent] 8.9 [ProteinContent] 19.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] There is no need to brown the meat first. Simply combine all ingredients in a large casserole or roaster. Bake at 300 F for 4 hours. Adjust the amounts of the ingredients to make this stew your very own creation .
[Name] Harvard Beets III [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-13T05:13:00Z [Description] Make and share this Harvard Beets III recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["beets", "beet", "sugar", "cornstarch", "salt", "vinegar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 774.5 [FatContent] 23.6 [SaturatedFatContent] 14.7 [CholesterolContent] 61.1 [SodiumContent] 1560.4 [CarbohydrateContent] 137.2 [FiberContent] 6.1 [SugarContent] 123.8 [ProteinContent] 5.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook beets in water to cover until tender. Cool under running water until touchable. Peel and slice. Mix together sugar, cornstarch, salt, vinegar and butter. Bring to a boil over medium heat. Cook, stirring for 5 minutes. Add beets and simmer for 15 minutes.
[Name] Microwave Caramel Corn [AuthorId] 1828 [AuthorName] Greg1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-13T05:07:00Z [Description] Make and share this Microwave Caramel Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "1/2", "4"] [RecipeIngredientParts] ["brown sugar", "butter", "margarine", "light corn syrup", "salt", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 472.8 [FatContent] 23.1 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 679.2 [CarbohydrateContent] 70.3 [FiberContent] 0.0 [SugarContent] 59.1 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] Mix sugar, butter, syrup, and salt in a bowl. Microwave till boiling, then microwave 2 minutes longer. Mix in baking soda. Pour mixture over popcorn that is placed in a brown paper bag and shake vigorously. Microwave 30 seconds, take out of microwave, and shake. Microwave 1 minute, take out, and shake. Microwave 1 more minute and shake. Pour out on a baking pan. MMMM
[Name] Pot Roast II [AuthorId] 1830 [AuthorName] harma [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 1999-10-13T05:18:00Z [Description] Make and share this Pot Roast II recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1", "1", "3", "1", "1", "3", "1", "2", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["garlic", "flour", "green pepper", "carrots", "turnip", "onion", "black peppercorns", "bay leaf", "beef broth", "Worcestershire sauce", "thyme", "basil", "cumin", "mace", "turmeric", "rosemary"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 161.8 [FatContent] 7.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.4 [SodiumContent] 389.9 [CarbohydrateContent] 21.1 [FiberContent] 4.1 [SugarContent] 7.2 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Start with boiling the broth. Thaw the roast completely and wait until it's room-temperature. Rub it with the garlic. Put it into a bag with the flour and shake thoroughly. Make sure every square inch of the roast is floured, but pat it between your hands to dust off excessive amounts. Heat the oil in a big, coverable caserole until it is fragrant. Brown the roast on both sides (do not seer]. Once you've flipped the roast, add the peppers, carrots, and turnip. Pour in the boiling broth. Add the onion stuck with cloves, the pepper corns, and the bay leaf. Bring to a boil, cover then reduce heat to low (or, optionally, place in an oven preheated to 300 Deg. F]. This requires 2-3 hours to cook right. Flip the roast over once every hour. Before the last hour, add the Worcestershire sauce, thyme, basil, cumin, mace, turmeric, and rosemary. Remove the bay leaf, onion, and pepper corns before serving. Naturally, the broth and vegetables go with it. Serves best with rice, but potatoes are more traditional. Andrew Bernstein Montreal, CANADA
[Name] Dirt Cake II [AuthorId] 1831 [AuthorName] Anita Bautsch [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-10-13T05:22:00Z [Description] Make and share this Dirt Cake II 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/33/33/picfeLzyu.jpg" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "2", "1", "8", NA] [RecipeIngredientParts] ["butter", "margarine", "cream cheese", "instant vanilla pudding", "milk", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 578.5 [FatContent] 33.7 [SaturatedFatContent] 19.6 [CholesterolContent] 55.0 [SodiumContent] 766.3 [CarbohydrateContent] 65.1 [FiberContent] 1.2 [SugarContent] 49.1 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Crush the Oreo cookies in a blender or food processor; set aside.", "Cream together butter or margarine and cream cheese.", "In a large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding].", "Add cream cheese mixture and 8 ounces of Cool Whip.", "Beat together until mixed.", "In an 8 inch flower pot, layer the cookie mixture, the pudding mixture, the cookie mixture, and so on.", "End up with the cookie mixture (this looks like dirt].", "Add an artificial flower on top." ]
[Name] Lebkuchan [AuthorId] 1832 [AuthorName] kurtbarb [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-10-13T05:22:00Z [Description] Make and share this Lebkuchan recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "German", "European", "< 30 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "1", "2 1/3", "1", "1/2", "1/2", "1/2", "1/2", "1/3", "1/3"] [RecipeIngredientParts] ["honey", "brown sugar", "egg", "lemon juice", "lemon, rind of", "flour", "cinnamon", "allspice", "clove", "nutmeg", "baking soda", "citron"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3084.1 [FatContent] 32.9 [SaturatedFatContent] 4.3 [CholesterolContent] 211.5 [SodiumContent] 943.2 [CarbohydrateContent] 676.8 [FiberContent] 16.1 [SugarContent] 441.3 [ProteinContent] 47.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Heat honey until it bubbles and cool. Stir in sugar, egg, juice and rind. Cool to lukewarm. Add spices and flour. Stir. Add citron and nuts. Dough will be soft. Cover bowl and refrigerate at least 8 hours (Up to one week]. Shape into 1-inch balls with floured hands. Flatten with 1/2 of an almond. Bake 1 inch apart on greased cookie sheet, 12-15 minutes at 375°F until lightly browned. Glaze while warm. Glaze: 1 cup sifted powder sugar 5 Tbsp rum or water stirred until smooth. Store in air tight container and let mellow.
[Name] Silver Palate Salmon Mousse [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-13T05:22:00Z [Description] Make and share this Silver Palate Salmon Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/2", "1", "1", "1", "1/4", "1", "2", "2", "1"] [RecipeIngredientParts] ["gelatin", "water", "boiling water", "mayonnaise", "lemon juice", "onion", "Tabasco sauce", "sweet paprika", "salt", "dill", "fresh salmon", "canned salmon", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 109.4 [FatContent] 10.6 [SaturatedFatContent] 5.0 [CholesterolContent] 29.7 [SodiumContent] 272.8 [CarbohydrateContent] 3.1 [FiberContent] 0.0 [SugarContent] 0.7 [ProteinContent] 1.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Soften gelatin in cold water in large bowl. Stir in boiling water. Whisk mix until gelatin dissolves. Cool. Whisk mayonnaise, lemon juice, onion, Tabasco sauce, paprika, salt and dill. Stir to blend. Refrigerate until mixture begins to thicken slightly, about 20 minutes. Fold in salmon. In separate bowl whip cream to thicken then fold into salmon. Transfer mixture to 6 to 8 cup bowl or mold. Cover and chill 4 hours. Serve on toasts, black bread or crackers. Serves 12 portions.
[Name] Popcorn Cake [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-13T05:28:00Z [Description] Make and share this Popcorn Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["miniature marshmallow", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5763.2 [FatContent] 209.4 [SaturatedFatContent] 34.3 [CholesterolContent] 0.0 [SodiumContent] 1642.5 [CarbohydrateContent] 969.7 [FiberContent] 28.8 [SugarContent] 531.3 [ProteinContent] 34.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pop popcorn to make 6 quarts Melt and stir marshmallows, margarine and oil. Pour over popcorn and small gumdrops. Fill greased angel pan and press down firmly. Delicious!!
[Name] Orange Crystal Russian Tea [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-13T05:32:00Z [Description] Make and share this Orange Crystal Russian Tea 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/33/37/picikPbcP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/37/picpUHa4S.jpg"] [RecipeCategory] Beverages [Keywords] ["Russian", "European", "Low Protein", "Low Cholesterol", "Healthy", "High In...", "Winter", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/4", "1", "1/2"] [RecipeIngredientParts] ["instant tea", "white sugar", "cinnamon", "clove"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 106.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 27.7 [FiberContent] 0.2 [SugarContent] 25.5 [ProteinContent] 0.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients well. Store in covered jar. For Tea: Use 1 rounded Tbsp of mixture to each 8 oz. of hot water.
[Name] Salmon Club Sandwich with Roasted Shallot Smear [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T04:48:00Z [Description] Make and share this Salmon Club Sandwich with Roasted Shallot Smear recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "6", NA, NA, "18", "1/3", "1/3", "1/4"] [RecipeIngredientParts] ["olive oil", "pancetta", "black pepper", "kosher salt", "roasted shallot smear", "arugula"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 335.2 [FatContent] 10.5 [SaturatedFatContent] 2.9 [CholesterolContent] 6.9 [SodiumContent] 844.8 [CarbohydrateContent] 49.6 [FiberContent] 5.9 [SugarContent] 4.1 [ProteinContent] 10.9 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] ["Heat 1 Tbsp.", "olive oil in medium saute pan over high heat and cook pancetta until crispy.", "Season salmon with pepper and salt. Heat r emaining olive oil in large saute pan until smoking hot and sear salmon, about 3 to 4 minutes per side depending on thickness.", "Toast or grill bread.", "Spread 6 slices with roasted shallot smear and top with salmon.", "Place slice of bread over salmon and smear with herb-cheese spread followed by pancetta and arugula and top with remaining slice of bread.", "Cut at an angle and serve. Roasted Shallot Smear Drizzle 1/4 cup olive oil over 10 whole, peeled and halved shallots and 10 peeled garlic cloves and roast in preheated 300F oven until soft. While pureeing in food processor, add 1/4 cup balsamic vinegar, 2 anchovies, 2 Tbsp.", "chopped fresh rosemary and salt and pepper to taste. Herb Cheese Spread In food processor, combine 3 cloves peeled garlic, 1 Tbsp.", "each of chopped fresh rosemary, basil and thyme, 1 cup cream cheese, 1/2 cup goat cheese, 1/2 cup Parmesan cheese and salt and freshly ground black pepper to taste. Makes 6 servings." ]
[Name] Moist Chewy Brownies [AuthorId] 1786 [AuthorName] Ann McMaster [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T04:51:00Z [Description] These have got to be the most delicious brownies I have ever tasted in my life. You can never eat just one. Moist Chewy Brownies [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "8", "4", "1 1/2", "1", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["margarine", "white sugar", "eggs", "all-purpose flour", "baking powder", "salt", "vanilla", "corn syrup", "pecans", "walnuts"] [AggregatedRating] 2.5 [ReviewCount] 3.0 [Calories] 369.3 [FatContent] 17.2 [SaturatedFatContent] 3.7 [CholesterolContent] 62.0 [SodiumContent] 328.9 [CarbohydrateContent] 50.1 [FiberContent] 1.1 [SugarContent] 34.3 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine flour, baking powder, cocoa and salt in a bowl. In a large bow l, beat the eggs until light; add sugar and beat again; beat in margarine. Stir in dry ingredients; blend well. Stir in vanilla, corn syrup and nuts. Mix well by hand. Pour into a greased 9 x 13-inch pan. Bake at 350: F about 35 minutes or until firm to the touch but not hard. Enjoy.
[Name] Saigon Chicken Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T04:59:00Z [Description] Make and share this Saigon Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "4", "1", "1", "2", "1/2", "1", "1", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "soy sauce", "roasted peanuts", "savoy cabbage", "green cabbage", "carrot", "green onions", "cilantro", "brown sugar", "garlic", "lime juice", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 569.8 [FatContent] 35.0 [SaturatedFatContent] 5.5 [CholesterolContent] 114.5 [SodiumContent] 1377.2 [CarbohydrateContent] 26.0 [FiberContent] 8.2 [SugarContent] 10.0 [ProteinContent] 44.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine dressing ingredients and mix well. In a large bowl, combine vegetables and toss with half the dressing. Divide vegetables onto 4 plates. In a non-stick skillet, heat sesame oil over medium heat. Add chicken and stir-fry for 3 minutes. Add soy sauce, reduce heat and continue stir-frying until the soy sauce is absorbed and the chicken is no longer pink inside. Stir in peanuts. Top each plate of vegetables with warm chicken and peanuts. Drizzle with remaining dressing. Serve immediately.
[Name] Zesty Italian Veal Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:02:00Z [Description] Make and share this Zesty Italian Veal Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/4", "1/2", "1/4", "2", "1/4"] [RecipeIngredientParts] ["plum tomato", "parmesan cheese", "asiago cheese", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.9 [FatContent] 10.2 [SaturatedFatContent] 2.4 [CholesterolContent] 5.5 [SodiumContent] 689.4 [CarbohydrateContent] 6.5 [FiberContent] 0.6 [SugarContent] 4.9 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinade 1/4 cup Italian dressing 2 tablespoons balsamic vinegar 1/4 teaspoon pepper In small bowl, combine marinade ingredients, mix well. Place veal s teaks and marinade in plastic food-safe bag. Close bag securely and marinate in refrigerator 6 hours (or overnight, if desired], turning occasionally. Remove veal from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium doneness, turning occasionally. To serve, in large bowl, combine greens, tomatoes, cheese and dressing. Toss lightly. Divide equally among 4 plates. Sprinkle veal with salt. Trim fat from veal; remove bones. Carve veal crosswise into think slices; arrange over salad.
[Name] Paul Lynde Beef Vegetable Stew [AuthorId] 1680 [AuthorName] Cathi Allen [CookTime] PT6H [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 1999-10-14T05:03:00Z [Description] A friend of mine made this one night when she had us over for dinner and I have been making it every since, It's become a family favorite. This is a great recipe for cold winter days when you don't feel like fussing in the kitchen. I serve with warm bread or biscuits. Paul Lynde Stew Quantities can be increased depending on the size of your dutch oven and how many people you are going to be feeding. The quantities listed are for a "basic" size dutch oven. [Images] character(0) [RecipeCategory] Stew [Keywords] "Oven" [RecipeIngredientQuantities] ["2 -3", "1", "1", "1", "1", "1", "1/2", "4", "2", "2 -3"] [RecipeIngredientParts] ["carrots", "green beans", "sweet peas", "stewed tomatoes", "white wine", "dry tapioca", "brown sugar", "bay leaves"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 3364.0 [FatContent] 164.6 [SaturatedFatContent] 64.2 [CholesterolContent] 598.8 [SodiumContent] 4189.9 [CarbohydrateContent] 242.0 [FiberContent] 51.8 [SugarContent] 110.8 [ProteinContent] 218.1 [RecipeServings] nan [RecipeYield] 1 pot [RecipeInstructions] Layer the above in dutch oven. Bake at 250 degrees for 6 to 8 hours. Stir after the first hour and then every hour or so thereafter. Potatoes are optional Give them about 3 hours to cook (good size pieces].
[Name] Penne Piperade [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:05:00Z [Description] Make and share this Penne Piperade 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/33/44/picspLfgZ.jpg" [RecipeCategory] Penne [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "3", "2 -3", "1 -2", "2", "1 -3", NA, "1/2", "1"] [RecipeIngredientParts] ["penne", "extra virgin olive oil", "green bell pepper", "red bell pepper", "yellow bell pepper", "onion", "garlic", "bacon", "tomatoes", "hot paprika", "flat leaf parsley", "manchego cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 467.4 [FatContent] 6.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 16.9 [CarbohydrateContent] 97.0 [FiberContent] 15.2 [SugarContent] 5.7 [ProteinContent] 10.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the penne in at least 4 quarts of rapidly boiling water until al dente, about 8 minutes. Drain the pasta in a colander, refresh under cold water, and drain well again. Heat the olive oil in a large saute pan, preferably nonstick. Add the peppers, onion, garlic, and prosciut to and cook over medium heat until lightly browned, about 5 minutes. Stir in the tomatoes, paprika, salt and pepper, and half the parsley. Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes. Stir in the penne and bring to a boil. Correct the seasoning, adding salt or paprika to taste. The mixture should be highly seasoned. Sprinkle penne with the remaining parsley. Grate the cheese on top, if using, and serve at once.
[Name] Stir-Fry Supreme [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:07:00Z [Description] Make and share this Stir-Fry Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "2", "3", "6 -8", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["garlic", "broccoli", "carrots", "fresh mushrooms", "green pepper", "onion", "water", "mild soy sauce", "low sodium soy sauce", "firm tofu"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 158.8 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 386.8 [CarbohydrateContent] 29.9 [FiberContent] 10.5 [SugarContent] 9.8 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a wok or frying pan, heat oil over medium-high heat. Add garlic and onio n and cook 15 seconds. Stir in broccoli florets, carrots and green pepper. Add water, cover and cook about 6 minutes or until vegetables are about half-done. Add soy sauce, mushrooms and tofu. Cook another 5 minutes. Serve immediately.
[Name] Spicy Pearl Onion Sours [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:09:00Z [Description] Make and share this Spicy Pearl Onion Sours recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Spicy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["2", "1/4", "3", "2", "1", "1", "2", "2", "3"] [RecipeIngredientParts] ["salt", "white vinegar", "granulated sugar", "cinnamon stick", "whole cloves", "green peppercorns", "fresh tarragon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4727.4 [CarbohydrateContent] 21.0 [FiberContent] 2.3 [SugarContent] 11.2 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Plunge onions into pot of boiling water for 1 minute; drain. Peel and trim; combine in large bowl with salt and cover with water. Let stand for 8 hours or overnight. Drain; rinse in cold water and drain well. In large heavy saucepan, bring to boil vinegar, sugar, juniper berries, cinnamon, cloves and peppercorns. Remove from heat; cover and let stand for at least 30 minutes or up to 2 hours. Strain out spices and discard. Bring vinegar mixture back to boil. Place tarragon sprig in each of three 2-cup (500 mL] sterilized canning jars. Pack jars with onions; pour in vinegar mixture, leaving 1/4-inch (5 mm] headspace. Seal jars; process in boiling w ater bath for 10 minutes.
[Name] Another Russian Tea [AuthorId] 1834 [AuthorName] Robert F. Britt III [CookTime] PT20M [PrepTime] PT4H [TotalTime] PT4H20M [DatePublished] 1999-10-14T05:13:00Z [Description] This is an old favorite around our house for those cold Michigan fall and winters, and especially nice at football games. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/47/picfYCOie.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/47/picCeSLGv.jpg"] [RecipeCategory] Beverages [Keywords] ["Russian", "European", "Easy"] [RecipeIngredientQuantities] ["1", "15", "6", "4", "2", "2", "1", "2"] [RecipeIngredientParts] ["water", "whole cloves", "cinnamon sticks", "tea bags", "lemon juice", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 2191.6 [FatContent] 8.5 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 211.7 [CarbohydrateContent] 552.0 [FiberContent] 13.5 [SugarContent] 497.7 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Boil water with cloves and cinnamon rapidly for 20 minutes. Remove from heat, cover, and add 4 tea bags, and let \"steep\" for at least 4 hours (we like to let it steep overnight]. After \"steeping\" is complete, in another pan combine: 2 cups Orange juice 2 cups Pineapple juice 1 cup Lemon juice 2 cups Sugar. Heat gently, stirring to melt and mix sugar. Drain \"solids\" from tea mixture. Combine all together and heat to enjoy.
[Name] White Russian Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 1999-10-14T05:11:00Z [Description] Make and share this White Russian Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Russian", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "2", "2", "2", "1", "8", "1/4", "2", "4", "1/4", "4", "2", NA, NA] [RecipeIngredientParts] ["potatoes", "onions", "cabbage", "cauliflower", "white kidney beans", "garlic", "dill", "light cream cheese", "plain yogurt", "plain soymilk", "sesame seeds", "canola oil", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 177.7 [FatContent] 1.8 [SaturatedFatContent] 0.6 [CholesterolContent] 2.5 [SodiumContent] 33.7 [CarbohydrateContent] 36.7 [FiberContent] 5.2 [SugarContent] 3.6 [ProteinContent] 5.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Boil or microwave the potatoes till nearly done. When cool enough, remove the skins. Fry the sliced onions in a little oil till soft. Add the chopped cabbage, the chopped cauliflower, and 6 cloves of the crushed garlic, and fry till the cabbage and cauliflower are just tender. Melt the cream cheese, and add to it the soy milk, yogurt and dill. Mix together, and add to the vegetable mixture. Drain and rinse the white beans, and add to the vegetable mixture. mix thoroughly, and add salt & pepper to taste. Slice the potatoes into rounds, and put half the slices on the bottom of an oiled baking dish. Fill with the mixture. Fry or microwave the fakin' bakin. Cover with the remaining potatoes. Mix the remaining 2 cloves of crushed garlic with a little bit of oil and spread over the potatoes. Sprinkle with paprika. Bake at 325F for about 20 minutes. Sprinkle with the sesame seeds, bake a few minutes more. Serve immediately. Variations: Use basil or cilantro instead of dill.
[Name] Zesty Chicken Stir-Fry [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:23:00Z [Description] Make and share this Zesty Chicken Stir-Fry 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/33/49/picthK2Yu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/49/picmLLr9o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/49/piccbRDQH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/49/picHiRE2W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/49/picEMOEUm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/49/picgGqB4H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/49/picOj3VgI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/49/picFLhFGI.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "3 1/2", "1/4", "1/4", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["skinless chicken breast", "garlic", "ground ginger", "fresh ginger", "soya sauce", "water", "sugar", "vinegar", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 254.7 [FatContent] 9.9 [SaturatedFatContent] 1.5 [CholesterolContent] 72.8 [SodiumContent] 1139.7 [CarbohydrateContent] 14.4 [FiberContent] 0.3 [SugarContent] 10.5 [ProteinContent] 26.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken in desired sized strips or cubes. Slice vegetables. Prepare sauce. Heat oil in a large skillet or wok. Stirfry chicken, sliced garlic, and ginger over medium/high heat until chicken is cooked. Add vegetables and stirfry until vegetables are tender-crisp. Add sauce ingredients, mixing well. Cook and stir until sauce thickens. Serve garnish with grated lemon or sesame seeds.
[Name] No-Fat Sweet Potato Dressing [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:24:00Z [Description] Make and share this No-Fat Sweet Potato Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "1 -2", "1", "1/8 - 1/4", NA] [RecipeIngredientParts] ["sweet potatoes", "lemon juice", "fresh ginger", "cayenne pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 710.2 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 450.3 [CarbohydrateContent] 166.4 [FiberContent] 24.7 [SugarContent] 34.5 [ProteinContent] 13.0 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] Process potatoes in juicer: strain through a fine-mesh strainer. Let juice stand 2 hours to collect starch at bottom of container. Pour juice into saucepan, being careful to leave starch behind in cont ainer. Simmer juice until thickened. It will have reduced down to about 1 cup. Remove from heat; stir in remaining ingredients. Let stand 5 minutes; strain.
[Name] Stewed Rhubarb Fruit Compote [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-10-14T05:25:00Z [Description] Make and share this Stewed Rhubarb Fruit Compote recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["fresh rhubarb", "frozen rhubarb", "apple", "orange", "fresh strawberries", "water", "granulated sugar", "low-fat plain yogurt", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 81.1 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.9 [SodiumContent] 15.2 [CarbohydrateContent] 19.1 [FiberContent] 2.1 [SugarContent] 15.7 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut rhubarb into bite-sized pieces. Peel, core and thinly slice apple. Grate rind and squeeze juice from orange. Combine rhubarb, apple, orange rind and juice, water and sugar in a saucepan. Cover and bring to a boil. Reduce heat and simmer 10 minutes or until fruit is tender. Stir occasionally. Remove from heat and add strawberries, if desired. Add more sugar to taste. Serve warm or at room temperature. Top with spoonful of yogurt and sprinkle of brown sugar.
[Name] Veal Medallions with Blueberry-Citrus Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:27:00Z [Description] Make and share this Veal Medallions with Blueberry-Citrus Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/52/picbccTNm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/52/picWGJWLC.jpg"] [RecipeCategory] Veal [Keywords] ["Berries", "Fruit", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "6", "6", "2", "2", "2", "1", "3", "1", NA] [RecipeIngredientParts] ["blueberries", "lemon juice", "vermouth", "lemons, rind of", "fresh ginger", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 226.8 [FatContent] 10.7 [SaturatedFatContent] 5.0 [CholesterolContent] 100.5 [SodiumContent] 114.2 [CarbohydrateContent] 10.1 [FiberContent] 1.2 [SugarContent] 6.1 [ProteinContent] 22.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger. Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through. Transfer veal to platter and keep warm. Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes]. Spoon blueberry mixture over veal and serve.
[Name] Zesty Lemon Squares [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:28:00Z [Description] Make and share this Zesty Lemon Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "2", "3/4", "2", "1/4", "1/4", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "margarine", "low-fat plain yogurt", "sugar", "flour", "baking powder", "salt", "egg", "lemon, rind of", "lemon juice", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.2 [FatContent] 3.3 [SaturatedFatContent] 0.7 [CholesterolContent] 11.7 [SodiumContent] 84.8 [CarbohydrateContent] 20.7 [FiberContent] 0.2 [SugarContent] 13.7 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 16 squares [RecipeInstructions] Combine flour, sugar, margarine and yogurt in food processor or blender. Press evenly into lightly-greased 8-inch-square cake pan. Bake at 325 for 25 minutes or until golden. TOPPING: Combine sugar, flour, baking powder, salt, egg, egg white and lemon juice and rind in a food processor or bowl. Mix well. Pour topping over base and bake an additional 35 minutes or until top is set. Sift icing sugar over top when cool.
[Name] Crab Rangoon [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:34:00Z [Description] Make and share this Crab Rangoon 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/33/54/picXwuUsM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/54/picyC9cYz.jpg"] [RecipeCategory] Crab [Keywords] ["< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "3", "1"] [RecipeIngredientParts] ["cream cheese", "garlic powder", "wonton wrappers"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 51.6 [FatContent] 2.4 [SaturatedFatContent] 1.3 [CholesterolContent] 14.9 [SodiumContent] 118.9 [CarbohydrateContent] 4.9 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 2.4 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Combine crabmeat, cream cheese, A-1 Sauce and garlic powder. Place 1 heaping teaspoonful of this mixture in the center of a won-ton wrapper. Gather edges together, moisten with egg yolk and pinch to seal. Deep fry in hot oil in bunches until golden brown, about 3 minutes. Drain on paper towels. Serve hot. - - - - - - - - - - - - - - - - - -
[Name] Banana Pudding [AuthorId] 1820 [AuthorName] Lisa_Roy [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-10-14T05:34:00Z [Description] Make and share this Banana Pudding 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/33/55/picedOhs1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/55/picNtq5v7.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3 1/2", "1 1/3", "1", "3", "3", "1", "1", "6", "1/4", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "eggs", "milk", "vanilla extract", "bananas", "sugar", "sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 546.0 [FatContent] 13.7 [SaturatedFatContent] 4.9 [CholesterolContent] 82.6 [SodiumContent] 222.7 [CarbohydrateContent] 100.2 [FiberContent] 3.2 [SugarContent] 53.7 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine flour, 1 1/3 cups sugar and salt in a heavy sauce pan. Beat egg yolks; combine egg yolks and milk, mixing well. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in 1 teaspoon vanilla. Layer one-third of wafers in a 3-qt baking dish. Slice bananas, and layer over wafers. Pour one-third of custard over bananas. Repeat layers twice. Beat egg whites (at room temperature] until foamy. Gradually add 1/4 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, and beat until blended. Spread meringue over custard, sealing edges of dish. Bake at 425° for 10-12 minutes or until golden brown.
[Name] Banana Nut Frosting [AuthorId] 1820 [AuthorName] Lisa_Roy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-14T05:34:00Z [Description] Make and share this Banana Nut Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/3", "1", "3 -4", "1", "2/3"] [RecipeIngredientParts] ["banana", "lemon juice", "butter", "margarine", "powdered sugar", "powdered sugar", "milk", "coconut", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3468.3 [FatContent] 170.6 [SaturatedFatContent] 93.2 [CholesterolContent] 168.9 [SodiumContent] 603.5 [CarbohydrateContent] 502.4 [FiberContent] 22.8 [SugarContent] 462.1 [ProteinContent] 15.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine bananas and lemon juice; set mixture aside. Cream softened butter at medium speed of an electric mixer; add powdered sugar and milk, mixing well. Add banana mixture, beating until fluffy. Stir in toasted coconut and chopped pecans.
[Name] Impossible Taco Pie [AuthorId] 1836 [AuthorName] Wayne Adair1 [CookTime] PT32M [PrepTime] PT2M [TotalTime] PT34M [DatePublished] 1999-10-14T05:40:00Z [Description] Make and share this Impossible Taco Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "3/4", "1 1/4", "3", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "Bisquick", "milk", "eggs", "cheddar cheese", "lettuce", "tomatoes", "ripe olives"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 230.4 [FatContent] 13.6 [SaturatedFatContent] 6.6 [CholesterolContent] 120.2 [SodiumContent] 386.2 [CarbohydrateContent] 15.7 [FiberContent] 1.2 [SugarContent] 3.3 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Grease pie plate, 10x1 1/2\", or square baking dish, 8x8\". Cook and stir the ground beef and onion in 10\" skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking mix, milk and eggs about 1 min with wire whisk or hand beater or until almost smooth. Pour into pie plate. Bake about 25 min or until knife inserted in center comes out clean. Sprinkle with cheese. Bake about 2 min longer or until cheese is melted. Cool 5 minute. Garnish with lettuce, tomato and olives. FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to 1/2 cup, milk to 3/4 cup and eggs to 2. Divide remaining ingredients amounts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater Increase bake time to 30-35 minute. High Altitude For the 1/2 recipe only use 1 1/2 qt round or 1 quart square casserole. no other adj necessary.
[Name] Cucumber Salad with Fresh Dill [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 1999-10-14T05:35:00Z [Description] Make and share this Cucumber Salad with Fresh Dill 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/33/58/picRFudDC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/58/picLFHm13.jpg"] [RecipeCategory] Colombian [Keywords] ["South American", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", NA, "1", "3"] [RecipeIngredientParts] ["seedless European cucumber", "cucumbers", "cider", "white vinegar", "sugar", "red onion", "fresh dill"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 30.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 7.5 [FiberContent] 0.7 [SugarContent] 5.1 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash the cucumber(s] and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber lengthwise. Place the vinegar, sugar, salt and pepper in a bowl and whisk until the sugar is dissolved. Add the cucumber, onion, and dill, toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.
[Name] Banana Gingersnap Pudding [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:41:00Z [Description] Make and share this Banana Gingersnap Pudding 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/33/59/0VLSWj9R9mDnnIpFsT5g_59109426-353C-4567-A7D9-DD4264895394_1_105_c.jpeg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "2 1/2", "2", "1", "3", "4", "12"] [RecipeIngredientParts] ["sugar", "cornstarch", "low-fat milk", "egg", "dark rum", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 369.6 [FatContent] 4.9 [SaturatedFatContent] 1.8 [CholesterolContent] 59.0 [SodiumContent] 210.2 [CarbohydrateContent] 70.5 [FiberContent] 3.6 [SugarContent] 41.7 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix sugar and cornstarch together. Pour milk into medium-size microwaveproof bowl. Whisk in sugar mixture until cornstarch dissolves. Microwave on high 4 minutes, stirring once. Whisk a little of the hot milk mixture into beaten egg; return to bowl. Sti r in rum. Microwave on high 1 to 2 minutes longer until custard thickens. Remove from heat; cool slightly. Slice a layer of bananas into each of 4 individual dessert dishes. Add a layer of cookies and top with another layer of bananas. Pour custard over top bananas. Serve warm or chilled. Conventional method: Mix sugar and cornstarch in medium saucepan; stir in milk. Cook, over medium heat, stirring constantly until mixture begins to boil. Whisk some of hot milk mixture into beaten egg; return to saucepan. Bring to boiling, cook 1 minute. Follow procedure above.
[Name] Candied Yams [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:43:00Z [Description] Make and share this Candied Yams recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "2", "1/4", "1/2", "1", "1", NA] [RecipeIngredientParts] ["margarine", "cinnamon", "ginger", "nutmeg", "brown sugar", "honey", "pineapple bits", "pecans", "miniature marshmallow"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 3162.2 [FatContent] 172.6 [SaturatedFatContent] 27.1 [CholesterolContent] 0.0 [SodiumContent] 1129.3 [CarbohydrateContent] 422.2 [FiberContent] 41.0 [SugarContent] 263.5 [ProteinContent] 22.3 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Put mashed yams in casserole. Mix together margarine, cinnamon, ginger, nutmeg, brown sugar and honey. Mix in yams with pineapple bits and pecans. Top with miniature marshmallows. Bake at 325 degrees until heated through and marshmallows are bubbly. Note: You may want to cut back on the ginger, I only used 1 teaspoon.
[Name] French Toast [AuthorId] 1799 [AuthorName] Marian Allen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-14T05:46:00Z [Description] Make and share this French Toast 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/33/61/picN5cRKz.jpg" [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "6", "2 1/4", "1/4", "1", "1/4", NA] [RecipeIngredientParts] ["eggs", "milk", "sugar", "nutmeg", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 413.0 [FatContent] 12.7 [SaturatedFatContent] 5.0 [CholesterolContent] 269.2 [SodiumContent] 682.7 [CarbohydrateContent] 56.2 [FiberContent] 1.9 [SugarContent] 14.0 [ProteinContent] 17.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix eggs, milk, sugar, extract and nutmeg together with mixer. Slice bread in thick slices, thoroughly dip into mixture coating well, spray griddle with butter spray and brown on both sides, sprinkle with confectioner's sugar. If you don't have time to prepare this, I have used commercial eggnog and added nutmeg. You can buy it in a can and keep it in your pantry. Marian Allen
[Name] Fudgy Brownies [AuthorId] 2178 [AuthorName] troyh [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-10-15T03:33:00Z [Description] I usually double this recipe and omit the walnuts since I don't like nuts. It makes a very rich, fudgy brownie, perfect for chocoholics! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/62/picx6gwal.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1/8", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "sugar", "egg", "salt", "flour", "walnuts", "vanilla", "confectioners' sugar"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 60.0 [FatContent] 3.3 [SaturatedFatContent] 1.5 [CholesterolContent] 8.6 [SodiumContent] 21.8 [CarbohydrateContent] 7.6 [FiberContent] 0.4 [SugarContent] 5.6 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 36 brownies [RecipeInstructions] ["Preheat the oven to 300°F.", "Butter an 8-inch square pan.", "Line the bottom of the pan with wax paper, then butter and flour the paper.", "In a saucepan over low heat, melt the chocolate with butter, stirring to blend.", "Remove from the heat and stir in sugar, egg, salt, flour, walnuts and vanilla.", "Spread in the prepared pan and bake for about 30 minutes.", "Cool for 5 minutes, then turn out onto rack and peel wax paper from bottom.", "Transfer to a cutting board and cut in squares.", "Dust brownies with confectioners' sugar if desired." ]
[Name] Crabmeat Puffs [AuthorId] 1809 [AuthorName] Dale Goodman [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T03:37:00Z [Description] This recipe is not exactly crab rangoon,but it's very similar.I like to add green onions or chives to the crab mixture. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "6", "1/2", "1/4", "40", "1", NA] [RecipeIngredientParts] ["frozen crabmeat", "cream cheese", "salt", "garlic powder", "wonton skins", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1748.6 [FatContent] 70.9 [SaturatedFatContent] 40.1 [CholesterolContent] 560.0 [SodiumContent] 4064.9 [CarbohydrateContent] 190.8 [FiberContent] 5.8 [SugarContent] 0.9 [ProteinContent] 81.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Drain crabmeat thoroughly; remove cartilage. Remove excess water by squeezing crabmeat;chop. Mix crabmeat,cream cheese,salt and garlic powder. Brush wonton skin with egg.Place heaping teaspoonful of crabmeat mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable.] Top with another wonton skin; press edges to seal. Brush egg on center of each side of puff.Make a pleat on each of 4 sides,pressing to seal. Repeat with remaining wonton skins. (Cover puffs with plastic wrap to keep them from drying out.] When puffs are room temperature, heat vegetable oil (1 1/2 inches] in wok to 350 degrees ( I use a deep fryer]. Fry 4 or 5 puffs at a time, 2 minutes or until golden brown, turning 2 or 3 times; drain on paper towels. Serve with a sweet and sour sauce if desired.
[Name] Raisin-Applesauce Squares [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T03:42:00Z [Description] Make and share this Raisin-Applesauce Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "3/4", "1", "1", "1", "1/2", "1", "1/2", "1", "2", "1", "1/4", "1/3"] [RecipeIngredientParts] ["egg", "low-fat plain yogurt", "brown sugar", "applesauce", "vanilla", "lemon, rind of", "raisins", "whole wheat flour", "baking powder", "cinnamon", "ginger", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.3 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 8.7 [SodiumContent] 35.4 [CarbohydrateContent] 16.7 [FiberContent] 1.5 [SugarContent] 9.3 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 25 squares [RecipeInstructions] Beat egg in large mixing bowl. Add oik, yogurt, brown sugar, applesauce, vanilla and lemon rind. Mix well. In anot her bowl, combine raisins, flour, bran, baking powder, cinnamon, ginger and nutmeg. Add to wet ingredients and mix until combined. Pour into lightly-greased 8-inch-square baking pan and top with sliced almonds. Bake at 350 degrees for 45 minutes or until toothpick inserted in centre comes out clean.
[Name] Sweet Potato Pineapple Casserole [AuthorId] 1837 [AuthorName] PRuehrwein [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T03:35:00Z [Description] Make and share this Sweet Potato Pineapple Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "2", "4", "1/2", "1/2", "1 1/2", NA] [RecipeIngredientParts] ["sweet potatoes", "brown sugar", "margarine", "salt", "cinnamon", "pineapple", "mini marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1191.1 [FatContent] 46.1 [SaturatedFatContent] 9.5 [CholesterolContent] 0.0 [SodiumContent] 2087.3 [CarbohydrateContent] 185.6 [FiberContent] 18.6 [SugarContent] 98.6 [ProteinContent] 16.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except marshmallows in mixing bowl; beat well. Butter baking dish; place 1/2 of mixture in dish, dot with marshmallows. Add remaining mixture and bake at 350 degrees for 40 minutes. Remove from oven, dot with marshmallows and bake another 10 minutes or until golden brown.
[Name] Pork Liver Pudding ( Spread / Dip ) [AuthorId] 1576 [AuthorName] Robb Dabbs [CookTime] PT30M [PrepTime] PT24H [TotalTime] PT24H30M [DatePublished] 1999-10-15T03:39:00Z [Description] Make and share this Pork Liver Pudding ( Spread / Dip ) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beef Organ Meats", "Pork", "Meat", "Very Low Carbs", "High Protein", "High In...", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", NA, NA, NA] [RecipeIngredientParts] ["boneless pork chops", "salt", "black pepper", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1665.4 [FatContent] 63.9 [SaturatedFatContent] 22.0 [CholesterolContent] 1827.9 [SodiumContent] 723.2 [CarbohydrateContent] 11.3 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 244.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Simmer the pork liver and pork chops separately until tender. Reserve cooking liquid from pork chops. Cool, cut both in small pieces and put through medium or fine blade of food chopper. (Food processor does not work well as it makes it too pasty.] Combine ground liver and pork, adding 1-1/2 teaspoo ns salt, 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes. Mix thoroughly, taste and adjust seasonings. Add 1/2 cup or more of reserved cooking liquid to meat mixture, sufficient to bind but not soupy. Pack mixture firmly into lightly greased Pyrex loaf pan. Cover surface of meat with greaseproof paper and bake at 350 degrees F. for 1/2 hour. Cool to room temperature, then refrigerate for at least 24 hours to develop flavor. Slice and serve with toast points, melba toast, or make small sandwiches.
[Name] Blackberry Pie II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T03:39:00Z [Description] Make and share this Blackberry Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "3", "1 1/2", "1", "1 - 1 1/2", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "water", "blackberry"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 253.7 [FatContent] 7.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 168.6 [CarbohydrateContent] 44.8 [FiberContent] 2.8 [SugarContent] 29.6 [ProteinContent] 2.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix sugar and cornstarch in saucepan. Add 1 1/2 cups water. Cook until clear; remove from heat. Add 1 package blackberry Jell-O. Stir to dissolve. Cool slightly and add 1 pint or more of the blackberries. Fold into Jell-O mixture carefully. Pour into chilled crust. Store in refrigerator. Keeps well. Serve with whipped cream or ice cream. Use 1 tablespoon less of Jell-O when using fresh berries.
[Name] Blackberry Pie IIi [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-10-15T03:39:00Z [Description] Make and share this Blackberry Pie IIi 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/33/68/picmQ7Fun.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/68/picHHCIEj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/68/picgh18wj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/68/picHbz8Wd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/68/picLoFmPl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/68/picNT31wM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/68/picxKWSsR.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "2", "1/8", "4", "1"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "cornstarch", "salt", "blackberries"] [AggregatedRating] 5.0 [ReviewCount] 34.0 [Calories] 410.9 [FatContent] 16.0 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 281.5 [CarbohydrateContent] 64.3 [FiberContent] 4.7 [SugarContent] 34.8 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Combine sugar, flour, cornstarch and salt; toss with blackberries. Line 9-inch pie plate with pastry. Add black- berry mixture. Adjust top crust; cut slits to allow steam to escape. Bake for 40 to 45 minutes.
[Name] Wiener Schnitzel [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-10-15T03:46:00Z [Description] Make and share this Wiener Schnitzel 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/33/69/picbmTBK2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/69/piceeEpf5.jpg"] [RecipeCategory] Meat [Keywords] ["Austrian", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1 -2", NA, NA, NA, NA] [RecipeIngredientParts] ["lemon", "parsley", "egg", "flour"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 22.5 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 46.5 [SodiumContent] 18.7 [CarbohydrateContent] 1.5 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Tenderize meat between 2 sheets of wax paper (or have butcher do it for you], pat with salt and pepper. Dip cutlets in flour, shake off excess, dip in egg, then in bread crumbs. Brown meat in hot fat on both sides till golden brown. Place briefly on paper towel to absorb excess fat. Serve each Schnitzel with a wedge of lemon and parsley sprigs. Serve with a green salad, cauliflower, peas, green beans or carrots and new red potatoes, boiled, then quickly browned in butter.
[Name] French Toast II [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-10-15T03:47:00Z [Description] Here's the way French Toast has been made in my family for at least 4 generations - but until I got into high school, we called it "egg-bread", as my back-country French-American grandparents had. Everyone I make it for loves it! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/HNG3u1hEQ36LuYTn0ZWO_DSC_6672.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/picdAW6J1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/3u7RAn6RXWSPynFBiqUI_DSC_6654.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/9lkuvoAvS8SqxVVGimB9_DSC_6679.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/01505050503.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/01463709923.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/rVkvtPQl6sGZTVaDxohg_Golden%20Bread%20Pain%20Dore%2C%20Canada_0083.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/JzgsZs9TSUyhQc5ET1gf_Golden%20Bread%20Pain%20Dore%2C%20Canada_0072.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/picyZudrJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/picnhnOgV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/picOfxetH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/pic1AO255.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/pic5vvVVx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/70/picIUNp9J.jpg"] [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "2", NA] [RecipeIngredientParts] ["egg", "sugar", "milk", "vanilla", "cinnamon", "butter", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 85.0 [Calories] 337.2 [FatContent] 14.8 [SaturatedFatContent] 5.5 [CholesterolContent] 499.6 [SodiumContent] 218.1 [CarbohydrateContent] 32.1 [FiberContent] 2.1 [SugarContent] 25.7 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk the eggs till frothy. Add remaining ingredients, and mix well. Over medium heat, lightly grease skillet with shortening (butter will burn very quickly, so exercise caution if using butter]. I use a paper towel, so I can use it repeatedly, with every 2 or 3 pans of French toast. Dip each slice of bread into the egg mixture, on both sides. Do this quickly, so as not to completely soak the bread. Cook in skillet over med/med-high heat for approx 5 min per side. You may need to flip more than once to get th e desired golden-brown color. Serve with butter and powdered sugar, or preserves (my favorite] or syrup.
[Name] Aunt Mary's Biscuits [AuthorId] 1786 [AuthorName] Ann McMaster [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-10-15T03:53:00Z [Description] This is my favourite recipe for making tea biscuits. My mother-in-law has been using it for years. Aunt Mary's Biscuits [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/3", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "sugar", "shortening", "milk"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 142.0 [FatContent] 6.6 [SaturatedFatContent] 1.9 [CholesterolContent] 2.9 [SodiumContent] 234.4 [CarbohydrateContent] 17.6 [FiberContent] 0.6 [SugarContent] 0.8 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine first 4 ingredients. Cut in shortening with pastry cutter or two knives until it resembles coarse meal. Pour milk into center and stir with fork until mixture leaves the sides of the bowl. Knead carefully on floured board. Roll or pat to 3/4 inch thickness and cut with 2-inch cookie cutter. Place on ungreased sheet and bake at 450: F for 10 to 15 minutes until nicely browned. If you wish, you can brush tops with milk to make them brown nicely.
[Name] Beer Dip [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T03:53:00Z [Description] Make and share this Beer Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", NA] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "beer"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 1583.1 [FatContent] 158.2 [SaturatedFatContent] 99.6 [CholesterolContent] 499.0 [SodiumContent] 1342.7 [CarbohydrateContent] 12.1 [FiberContent] 0.0 [SugarContent] 0.9 [ProteinContent] 34.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix all together and refrigerate until ready to use. Take 1 large round loaf of rye bread and scoop out center. Put dip in the center. Use the leftover bread pieces for dipping. A party favorite
[Name] Spicy Cheddar-Beer Dip [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T03:53:00Z [Description] Make and share this Spicy Cheddar-Beer Dip recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["extra-sharp cheddar cheese", "beer", "mayonnaise", "caraway seed", "Worcestershire sauce", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1436.4 [FatContent] 114.0 [SaturatedFatContent] 62.8 [CholesterolContent] 313.5 [SodiumContent] 2823.4 [CarbohydrateContent] 24.1 [FiberContent] 0.8 [SugarContent] 5.8 [ProteinContent] 72.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Blend all ingredients at medium speed. Cover and refrigerate.
[Name] Pierogies Shark Fins [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-15T03:56:00Z [Description] Make and share this Pierogies Shark Fins recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "2", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["potato & cheese pierogies", "ketchup", "hot mustard", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.8 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 4.1 [SodiumContent] 671.2 [CarbohydrateContent] 11.7 [FiberContent] 0.9 [SugarContent] 8.5 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Deep-fry pierogies as per package directions. Remove from oil; drain well. Cut pierogies in half and stand up on serving platter to resemble shark fins. Sprinkle with Cajun seasoning. Serve on platter along with bowls of ketchup, hot mustard, barbecue sauce, ranch dressing and sweet an sour sauce for dipping.
[Name] Chicken and Sausage Gumbo [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T04:02:00Z [Description] Make and share this Chicken and Sausage Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Gumbo [Keywords] ["Stew", "Whole Chicken", "Chicken", "Poultry", "Meat", "Creole", "Very Low Carbs", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", NA, "16", "1", "2", "1 1/2", "2", "3"] [RecipeIngredientParts] ["chicken", "onion", "sausage", "fresh tomato", "shortening", "fresh okra", "flour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.5 [FatContent] 28.2 [SaturatedFatContent] 8.8 [CholesterolContent] 75.4 [SodiumContent] 575.1 [CarbohydrateContent] 10.7 [FiberContent] 3.2 [SugarContent] 2.0 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut up chicken, remove skin if you like. Dredge the chicken with flour salt and pepper. Fry the chicken until brown. Slice up a pound of the link sausage For a hotter sausage, try the Louisiana 'Andouille', if a vailable. After the chicken is browned, place sausage in the same skillet -- use a heavy iron one. Brown the sausage on both sides. Save the grease from chicken and sausage. Fry the tomato, onion and okra in about 2 Tbsp shortening or oil, until they become tender. Make a roux with 2 tsp oil and 2 tsp flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it. Do not burn the roux, just make it real dark. Place chicken and sausage in the roux, stir a bit. Then place all ingredients into a heavy, deep iron pan, add water and cook about 2 hours. Cook slow, add water if needed. The okra will thicken the gumbo as it cooks.
[Name] Herbed Cauliflower Bake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T04:05:00Z [Description] Make and share this Herbed Cauliflower Bake 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/33/76/pic408P29.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/76/picZx1g5x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/76/picr5MBDD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/76/picNDcSOX.jpg"] [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "1/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["cauliflower floret", "unsalted butter", "onion", "celery", "mushroom"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 105.7 [FatContent] 2.8 [SaturatedFatContent] 1.4 [CholesterolContent] 5.1 [SodiumContent] 143.8 [CarbohydrateContent] 17.3 [FiberContent] 3.8 [SugarContent] 4.3 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 F.", "Place cauliflower in a steamer basket over boiling water.", "Cover and steam 4-5 minutes or until just tender.", "Drain and keep warm.", "Melt butter in a heavy nonstick skillet over medium heat. Sauti onions, celery and mushrooms 4-5 minutes or until tender.", "Stir in remaining ingredients except cauliflower and breadcrumbs.", "Add salt and pepper to taste. Simmer another 2 minutes.", "Stir in cauliflower.", "Transfer mixture to a lightly oiled baking dish.", "Top with breadcrumbs and bake 15 minutes." ]
[Name] Banana Split Cheesecake [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T04:12:00Z [Description] Make and share this Banana Split Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "6", "2", "1", "5", "1/2", "1", "3", "1/4", "1 1/2"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "butter", "cream cheese", "sugar", "eggs", "heavy cream", "sour cream", "vanilla extract", "cornstarch", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 700.9 [FatContent] 44.5 [SaturatedFatContent] 24.5 [CholesterolContent] 237.0 [SodiumContent] 432.7 [CarbohydrateContent] 67.7 [FiberContent] 1.4 [SugarContent] 50.6 [ProteinContent] 10.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "In a small bowl combine cracker crumbs, sugar and butter.", "Mix well then pat into the sides and bottom of a 10 i nch springform pan.", "Set aside. In a large mixer bowl beat cream cheese and sugar until light. Add eggs, one at a time, beating after each addition.", "Stir in cream, sour cream, vanilla and cornstarch.", "Blend well.", "Stir in banana then transfer mixture to springform pan.", "Bake 1 hour or until edges are firm and center is set. - - - - - - - - - - - - - - - - - -" ]
[Name] Cappuccino Mix [AuthorId] 1799 [AuthorName] Marian Allen [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-15T04:07:00Z [Description] Make and share this Cappuccino Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "2/3", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["instant coffee crystals", "sugar", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1315.0 [FatContent] 38.7 [SaturatedFatContent] 34.4 [CholesterolContent] 0.0 [SodiumContent] 655.5 [CarbohydrateContent] 234.2 [FiberContent] 4.5 [SugarContent] 210.2 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine all ingredients. Store in airtight containers. To use: Add 3 Tablespoons cappuccino mix to 6 ozs. hot water; stir well.
[Name] Lemon Poppy Seed Loaf [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T04:15:00Z [Description] Make and share this Lemon Poppy Seed Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Sweet", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "1/2", "1", "1"] [RecipeIngredientParts] ["instant lemon pudding", "eggs", "poppy seed", "water", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2586.7 [FatContent] 159.2 [SaturatedFatContent] 25.4 [CholesterolContent] 372.0 [SodiumContent] 2614.0 [CarbohydrateContent] 267.2 [FiberContent] 8.7 [SugarContent] 117.2 [ProteinContent] 29.4 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Soak poppy seed in hot water at least 10 minutes. Mix pudding, cake mix, oil and eggs. Beat 1 minute. Add seed and water. Mix well. Bake 50 minutes at 350 degrees. Use 2 loaf pans or 1 Bundt pan. Let stand 10 minutes; remove from pan(s].
[Name] Wild Rice Cheddar Broccoli Bake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T04:09:00Z [Description] Make and share this Wild Rice Cheddar Broccoli Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4", "2", "1", "3", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["butter", "margarine", "all-purpose flour", "salt", "white pepper", "milk", "Sargento. ChefStyle Cheddar Cheese", "wild rice", "frozen broccoli with red peppers", "onion", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 397.0 [FatContent] 14.4 [SaturatedFatContent] 8.7 [CholesterolContent] 40.7 [SodiumContent] 272.7 [CarbohydrateContent] 53.9 [FiberContent] 4.1 [SugarContent] 2.0 [ProteinContent] 14.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In large saucepan, melt butter; add flour, salt and pepper.", "Cook, stirring until mixture bubbles.", "Add milk, stirring constantly, until mixture comes to a boil and thickens.", "Boil 1 to 2 minutes.", "Remove from heat. Stir in cheese until melted.", "Combine cooked wild rice, broccoli, onion and cheese sauce. Turn into lightly greased 2-qt. casserole. In small bowl, combine bread crumbs and butter; sprinkle over top.", "Bake at 3500F 30 to 35 minutes, or until hot and bubbly.", "Note: Wild rice can be cooked a day or more in advance and refrigerated." ]

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