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[Name] Banana Crackers [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 1999-10-15T04:18:00Z [Description] Make and share this Banana Crackers recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1/4", "1/2", "1/8", "4", "1", NA] [RecipeIngredientParts] ["butter", "all-purpose flour", "salt", "Tabasco sauce", "banana", "coarse salt"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 24.6 [FatContent] 1.6 [SaturatedFatContent] 1.0 [CholesterolContent] 4.1 [SodiumContent] 21.0 [CarbohydrateContent] 2.5 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 30 crackers [RecipeInstructions] Preheat oven to 450 and grease a 12x15 inch cookie sheet. In a med. size bowl using a pastry blender, mix butter, flour and 1/8 teaspoons salt together until crumbly. Using a fork, stir in Tabasco and banana. On a floured surface, knead mixture gently adding a small amount of flour if necessary to make the dough firm. Divide dough into half and roll out one half at a time on a floured surface until thin enough to cover prepared cookie sheet. Place dough on cookie sheet and sprinkle lightly with the coarse salt. Using a pastry cutter, cut through dough into 1\" squares. Bake 6-8 minutes or until lightly browned. Remove crackers with a spatula and place on a wire rack to cool. Repeat with second half of the dough.
[Name] Swiss Chard Dolmades [AuthorId] 1838 [AuthorName] Beth Wettergreen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T04:26:00Z [Description] Since we grow a lot of Swiss chard in our garden, I experimented with the smaller more tender leaves and found that they are even more delicious than grape leaves in preparing dolmades. We have one vegetarian and two carnivores in our household, so I came up with two fillings to accommodate everyone. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["16", "2/3", "3", "2", "1/4", "3", "1", "1", "8", "1", "3", "1/4", "1", "2"] [RecipeIngredientParts] ["swiss chard leaves", "white rice", "garlic", "butter", "white raisins", "curry powder", "salt", "lamb shoulder", "olive oil", "garlic", "white rice", "dried dill", "fresh dill", "salt"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 478.1 [FatContent] 23.4 [SaturatedFatContent] 9.5 [CholesterolContent] 56.1 [SodiumContent] 2234.5 [CarbohydrateContent] 51.7 [FiberContent] 6.0 [SugarContent] 6.9 [ProteinContent] 18.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute rice/orzo and garlic in butter for 1 minute, add almonds. Stir just until almonds become a bit brown. Turn off heat, stir in remaining ingredients. Brown lamb and garlic in olive oil, add rice and stir just until rice begins to brown. Turn off heat, stir in remaining ingredients. 3 cups canned tomato juice Lemon wedges Have both the fillings prepared and ready to go. In a 9X11\" baking dish or large wide-bottomed stewing pot, pour 3/4 cup tomato juice, or enough to cover the bottom of the dish about 1/2\" deep. Rinse chard leaves and cut off any stem. Stack chard leaves in a steamer basket or metal colander over a large kettle of boiling water: cover. Allow leaves to steam 3-4 minutes or until soft and pliable but still quite green. After 2 minutes of steaming you can use two spatulas to turn the whole stack of leaves over to allow the \"less cooked\" ones on the top to steam more thoroughly. Remove chard leaves to a plate. Separate them and allow them to cool so they will be easier to handle. Flatten a chard leaf on the working surface and place about 2 tablespoons of chosen filling 1/2 inch above the bottom stem end. Fold each side over the filling, then roll up from the stem end \"burrito style\", ending with the top of the leaf folded over the roll. Place the dolmade \"leaf-tip-side-down\" in the tomato juice in the prepared pan. You should be able to see the roll, but not any of the seam, which should be underneath. I differentiate the vegetarian and meat dolmades by placing a sliver of carrot or red pepper on top of the vegetarian ones. Repeat with all of the remaining leaves. If you tear a leaf and can't use it or have extra filling left over, you can sprinkle it into the tomato juice when you bake the dish and your sauce will be all the more delicious. Pour remaining tomato juice over the dolmades. Two cooking methods: Bake in a moderate 350 degree oven for 35 minutes on the top shelf, uncovered. or Simmer in a large stew pot on top of the stove. If you choose this method, weight the dolmades down by placing a plate on top of them and then putting something heavy (i.e. a heavy coffee mug or two] on top of the plate. Simmer at low-medium heat on stove top for 20-25 minutes. This method produces a more compact dolmade that holds together better when you serve it. Important: When you take them from the oven or turn off the stove, let them sit for at least 10 minutes before serving. They are much less likely to fall apart this way. Serve 4 dolmades per guest with lemon wedges to squeeze over. They are delicious cold or room temperature as well. Suggested accompaniments: Avegolemo soup, tossed salad with black olives and feta cheese, fresh steamed artichokes, garlic bread.
[Name] Banana Curry Dip [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T04:29:00Z [Description] Make and share this Banana Curry Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["bananas", "bananas", "plain nonfat yogurt", "light brown sugar", "cider vinegar", "ginger", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 257.9 [FatContent] 0.8 [SaturatedFatContent] 0.3 [CholesterolContent] 3.3 [SodiumContent] 135.3 [CarbohydrateContent] 54.3 [FiberContent] 2.9 [SugarContent] 43.1 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Place all ingredients in the container of electric blender. Cover and blend on high until smooth. Pour dressing into a container or jar until ready to serve. Jan
[Name] Corn Chowder II [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T04:31:00Z [Description] The original recipe came off the back of a bacon package many years ago, and I've made it at least 50 times during the intervening years, making adjustments and refining the recipe. Only once did I scorch it. The kids loved it, once I reduced the pepper amount. After the first time, I've always made a double batch. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Corn", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "6", "1", "1/2", "1", NA] [RecipeIngredientParts] ["potatoes", "onion", "bacon", "milk", "pepper", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 259.7 [FatContent] 7.2 [SaturatedFatContent] 2.6 [CholesterolContent] 12.4 [SodiumContent] 466.3 [CarbohydrateContent] 45.8 [FiberContent] 4.6 [SugarContent] 6.3 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["While the first two ingredients are boiling, fry down the bacon in a large pot. Remove from heat.", "Lift out and drain off the remaining bacon fat (I save it to fry up onions and garlic for chili]. Return bacon to pot.", "Add drained potatoes/onions and remaining ingredients in the pot. Place over med-low heat.", "Heat through; stirring often (try not to boil] - and serve.", "NOTES:", "-I use 2 or 3 extra strips of bacon - adds a bit more flavour. More flavour is added by the stuff in the bottom of the pot too.", "-I use a smaller tin of cream corn and a similar size tin of niblet corn.", "-Reduce pepper to 1/2 teaspoon if kids are involved.", "-Milk can be increased to 1 cup or more to achieve desired consistency.", "-Substitute reconstituted powdered milk as a cost sav ing measure.", "-To make a richer chowder, use half-and-half (or heavier cream] for the initial measure of milk.", "-This keeps well - if there is any left over!", "NEW NOTE:", "(Oct 1999] I had someone write to say how similar this recipe and theirs (from Norway] were. The difference was that they boiled the potatoes without the onion, but cooked up the onion with the bacon \"to mix the onions and bacon flavours\". They used 1/2 pound or more of bacon for the \"double batch\" (8 servings]. I tried it this way and I am a convert!" ]
[Name] Miney's Coffee Cake [AuthorId] 1839 [AuthorName] Maureen of Montreal [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 1999-10-15T04:35:00Z [Description] Here are three recipes that where adapted from some Colonial recipes. The crème brulee is great! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1 3/4", "1", "2", "3 1/2", "3", "4", "4", "1/4"] [RecipeIngredientParts] ["fresh yeast cakes", "sugar", "sugar", "milk", "flour", "eggs", "raisins", "cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.8 [FatContent] 4.7 [SaturatedFatContent] 2.5 [CholesterolContent] 45.8 [SodiumContent] 45.3 [CarbohydrateContent] 46.9 [FiberContent] 1.9 [SugarContent] 24.3 [ProteinContent] 4.9 [RecipeServings] 18.0 [RecipeYield] 5 cakes [RecipeInstructions] Dissolve yeast and 1 tablespoon sugar in the lukewarm milk. Add 1 1/2 cups flour; beat well. Let stand for 1 hour, or until light. Beat eggs. Add 1 1/2 cups of sugar, the eggs and remainding of flour. Stir and mix well. Pour into well-buttered 9-inch pie pans so that dough is no more than 1 inch thick. Press raisins into dough about 1-inch apart. Let cakes rise at room temperature until they double in height. Mix cinnamon and remaining 1/4 cup sugar and sprinkle thickly over cakes. The sprinkle with melted butter. Bake at 350° as you would layer cakes, until cakes spring back to the touch and a wooden pick inserted comes out clean, 25 to 40 minutes.
[Name] Hearty Beef Stew with Red Wine [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT2H35M [PrepTime] PT30M [TotalTime] PT3H5M [DatePublished] 1999-10-15T04:39:00Z [Description] This also can be made in a crockpot.
[Name] Cucumber Tea Sandwiches with Tarragon Butter [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T04:37:00Z [Description] Make and share this Cucumber Tea Sandwiches with Tarragon Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1/4", "1/4", "30", NA, NA, NA] [RecipeIngredientParts] ["English cucumber", "salt", "white vinegar", "unsalted butter", "fresh tarragon", "fresh chervil", "watercress leaf", "mayonnaise", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 105.8 [FatContent] 5.9 [SaturatedFatContent] 3.4 [CholesterolContent] 13.6 [SodiumContent] 143.7 [CarbohydrateContent] 10.2 [FiberContent] 1.7 [SugarContent] 1.4 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 36 sandwiches [RecipeInstructions] ["Put cucumber slices into a large, non-metal bowl.", "Toss with salt. Sprinkle with vinegar.", "Toss to mix well.", "Let stand 1 hour.", "Drain well in colander.", "Blend butter, tarragon and chervil.", "To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly.", "Close sandwiches.", "Trim crusts.", "Cut into 36 rectangles.", "Arrange on platter, garnished with watercress leaves.", "Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley." ]
[Name] Cream of Pea Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T04:56:00Z [Description] Make and share this Cream of Pea Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "10", "1", "2"] [RecipeIngredientParts] ["salt", "thyme", "allspice", "fat free chicken broth", "frozen baby peas", "lite evaporated milk", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 169.3 [CarbohydrateContent] 19.2 [FiberContent] 5.5 [SugarContent] 5.8 [ProteinContent] 6.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In large nonstick saucepan over high heat, combine butter buds, seasonings, chicken broth and baby peas. Bring to a boil, reduce heat to medium and cook for 5 minutes or until baby peas are tender; stir occasionally. Do not drain. In blender, combine milk and flour. Blend on high for 1 minute or until smooth. Stir milk mixture slowly into soup mixture. Stirring constantly over medium heat, bring soup to boil for 1 minute. Serve hot. Makes 3 servings.
[Name] Pat's Rice-a-Roni Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-15T04:55:00Z [Description] Make and share this Pat's Rice-a-Roni Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "4", "1/2", "12", "1"] [RecipeIngredientParts] ["green onions", "green peppers", "green olives", "black olives", "artichoke heart"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 78.1 [FatContent] 5.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 515.5 [CarbohydrateContent] 8.4 [FiberContent] 3.6 [SugarContent] 3.0 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] DRESSING: 1/3 cup mayonnaise 1 tsp. curry powder 2 tbsp. Italian dressing Cook Rice-A-Roni in 2 tablespoons oil INSTEAD of butter and use 2 cups water. Cool in large bowl; add onions, pepper, olives, artichokes (2 cups cubed chicken breast or salad shrimp can be added if desired]. Blend dressing ingredients and toss with rice mixture. Chill several hours before serving.
[Name] Spaghetti Fruit Salad [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT9M [PrepTime] PT25M [TotalTime] PT34M [DatePublished] 1999-10-16T06:44:00Z [Description] Make and share this Spaghetti Fruit 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/33/90/pic4NF65M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/90/pic7REps6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/90/picqkKiwQ.jpg"] [RecipeCategory] Pineapple [Keywords] ["Spaghetti", "Tropical Fruits", "Fruit", "European", "Low Protein", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1/2", "1", "3", "1", "1/4", NA] [RecipeIngredientParts] ["confectioners' sugar", "eggs", "lemon juice", "salt", "spaghetti", "pineapple tidbits", "tart apples", "walnuts", "maraschino cherry"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 241.5 [FatContent] 7.7 [SaturatedFatContent] 4.6 [CholesterolContent] 35.2 [SodiumContent] 115.3 [CarbohydrateContent] 40.6 [FiberContent] 2.3 [SugarContent] 22.9 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 F and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently: drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries.
[Name] Barbecued Chicken Sandwiches [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-16T06:46:00Z [Description] Make and share this Barbecued Chicken Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "2/3", "2", "2", "2", "1", "1", "2", "2", "4"] [RecipeIngredientParts] ["onion", "tomato sauce", "sugar", "garlic powder", "celery seed", "chili powder", "Worcestershire sauce", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.6 [FatContent] 2.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 455.6 [CarbohydrateContent] 34.1 [FiberContent] 3.2 [SugarContent] 13.6 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. In a large bowl, combine first 8 ingredients. Set aside < cup of this tomato sauce mixture. Mix remaining tomato sauce mixture with chopped chicken in a baking dish. Cover with foil and bake for 30 minutes or until heated through. Spoon 1/2 cup chicken mixture onto bottom half of each hamburger bun; spread reserved tomato sauce mixture evenly over top of chicken mixture. Top with remaining bun halves.
[Name] Broccoli with Bacon and Pine Nuts [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-16T06:47:00Z [Description] Make and share this Broccoli with Bacon and Pine Nuts recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["13", "2", "2", "2", "1"] [RecipeIngredientParts] ["broccoli florets", "bacon", "pine nuts", "pine nuts", "fresh chives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 118.4 [FatContent] 9.3 [SaturatedFatContent] 2.0 [CholesterolContent] 7.7 [SodiumContent] 122.0 [CarbohydrateContent] 6.2 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 5.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place broccoli in a steamer basket over boiling water. Cover pan and steam 5 minutes. Heat a heavy nonstick skillet or wok over medium high heat. Add bacon and cook 2 minutes. Add broccoli and pine nuts and stir-fry 3-4 minutes, or until broccoli is just tender. Stir in chives.
[Name] Honey-Hazelnut Spread [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-16T06:52:00Z [Description] Make and share this Honey-Hazelnut Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["hazelnut kernels", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1252.2 [FatContent] 54.7 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 9.0 [CarbohydrateContent] 201.2 [FiberContent] 9.2 [SugarContent] 189.5 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Place hazelnuts in a single layer in a 9- to 10-inch wide pan and bake in a 350 oven until golden throughout (cut one in half to check color] 10 to 12 minutes. Let nuts cool. To remove skins, place nuts in a clean towel and rub gently to loosen peel. The nuts do not need to be completely skinned. Place nuts in a food processor or blender. Whirl, pulse on and off, just until finely chopped; do not whirl into a paste. In a bowl, combine honey and nuts; mix to blend. Serve, or pack into small containers and cover. Store in cool place up to 1 month.
[Name] Manchamantel Sauce [AuthorId] 1840 [AuthorName] Jessica Cuba [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-10-16T06:54:00Z [Description] Make and share this Manchamantel Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "3", "1 3/4", "1/2", "1", "3", "1", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["roasted ancho chile", "water", "roma tomato", "garlic cloves", "fresh pineapple", "banana", "green apple", "cinnamon", "apple cider vinegar", "ground cloves", "ground allspice", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1228.7 [FatContent] 20.8 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 2502.7 [CarbohydrateContent] 268.7 [FiberContent] 71.6 [SugarContent] 98.2 [ProteinContent] 34.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place tomatoes under broiler for 4 minutes--they will blacken and look not too appetizing. Put all ingredients except oil into blender or food processor and puree. Add liquid if blender balks. Heat pot with oil over high heat. Watch carefully for smoke--not a desired result. Cook liquid ingredients over high heat for 5 minutes stirring frequently.
[Name] Chicken Ragu [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-16T06:55:00Z [Description] Make and share this Chicken Ragu recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "6", "1/2", "2", "2", "1/2", "1", "1", "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken thighs", "Italian sausage", "onion", "celery", "carrots", "fresh mushrooms", "bay leaf", "garlic", "dry marsala", "tomatoes", "tomato paste", "cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 536.1 [FatContent] 26.3 [SaturatedFatContent] 7.0 [CholesterolContent] 167.7 [SodiumContent] 826.5 [CarbohydrateContent] 17.1 [FiberContent] 3.4 [SugarContent] 8.4 [ProteinContent] 46.7 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] Heat 2 Tbsp oil in a large skillet over medium high heat. Add chicken thighs and Italian sausage. Stir cook, breaking sausage into small pieces, until chicken is browned and sausage meat is no longer pink. Add onion, celery, carrot, garlic and bay leaf and continue to stir cook until the onion is softened. Stir in Marsala. Bring to a boil, scraping up any brown bits that are stuck to the bottom of the skillet. Reduce heat and simmer until half of the liquid has evaporated (about 15 minutes]. Transfer this mixture to a Dutch oven. Mix in mushrooms, tomatoes, chicken stock, tomato paste and cloves. Bring to a boil then reduce heat and simmer, stirring occasionally for 45 minutes. Serve as a stew with a salad and French bread or serve as a sauce for your favourite pasta. Makes 4 to 6 servings.
[Name] Braised Brisket with Onions & Garlic [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 1999-10-16T06:58:00Z [Description] Make and share this Braised Brisket with Onions & Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -5", "1", "1/2", "2", "3", "2"] [RecipeIngredientParts] ["boneless beef brisket", "salt", "pepper", "garlic", "onions", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 341.5 [FatContent] 11.7 [SaturatedFatContent] 4.2 [CholesterolContent] 151.9 [SodiumContent] 579.3 [CarbohydrateContent] 9.9 [FiberContent] 1.4 [SugarContent] 3.2 [ProteinContent] 49.6 [RecipeServings] nan [RecipeYield] 6-8 [RecipeInstructions] Heat oven to 350 F. Place beef brisket, fat side up, in large roasting pan. Sprinkle brisket evenly with salt, pepper and garlic; top with onions. Roast in oven 1 hour or until onions are lightly browned. Add 1 cup hot water. Carefully cover pan tightly with aluminum foil. Reduce oven to 325 F and continue cooking 2 hours or until brisket is tender. To make gravy, skim fat from pan juices. Add cornstarch mixture to pan juices. Cook over medium heat until gravy boils and thickens, stirring constantly. Carve brisket across the grain into thin slices; serve with onions and gravy.
[Name] Microwave Bread & Butter Pickles [AuthorId] 1680 [AuthorName] Cathi Allen [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-10-16T07:07:00Z [Description] My mom just gave me this recipe so I haven't tried it but she said the pickles are delicious. Microwave Bread & Butter Pickles [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/97/picf4tZXj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/97/picndF0Sn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/97/picWBICRv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/33/97/picdUmxSq.jpg"] [RecipeCategory] Microwave [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1/2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["cucumbers", "onion", "sugar", "white distilled vinegar", "salt", "mustard seeds", "celery seed", "turmeric"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 883.6 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2340.0 [CarbohydrateContent] 219.6 [FiberContent] 3.4 [SugarContent] 208.3 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 1 pint [RecipeInstructions] Mix all in a 2 quart bowl (microwavable] and microwave on High 8 to 9 minutes, stirring twice during cooking time. Cukes will be crisp, onions translucent. My mom has a small microwave that is not very powerful so she had to microwave hers a little longer.
[Name] Buttercrunch Shortbread [AuthorId] 1567 [AuthorName] elly9812 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-16T17:33:00Z [Description] Make and share this Buttercrunch Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Scottish", "European", "Christmas", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["butter", "all-purpose flour", "confectioners' sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3061.3 [FatContent] 198.2 [SaturatedFatContent] 123.0 [CholesterolContent] 488.1 [SodiumContent] 2025.0 [CarbohydrateContent] 294.9 [FiberContent] 7.8 [SugarContent] 91.5 [ProteinContent] 31.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Crush Butterfinger bar. Preheat oven to 325 F. In a large bowl, cream butter until light and fluffy. In a separate bowl, sift together flour, sugar, and salt. Blend dry ingredients into butter with crushed candy bar. Divide dough into 8 pieces, pat into 4 1/2 inch ungreased tart pans. Using a fork, prick dough in each pan at 1/2 inch intervals. Bake 18 to 20 minutes or until lightly browned. Cool completely in pans. Store in airtight container. Note: Shortbread may be baked in an ungreased 9 inch square pan 25 to 30 minutes at 325 F. Cut into squares while still warm.
[Name] Tapioca Pudding [AuthorId] 1841 [AuthorName] Helen Watson [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-16T17:35:00Z [Description] Make and share this Tapioca Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["50", "600", "2", "15", "1/4"] [RecipeIngredientParts] ["tapioca", "milk", "sugar", "butter", "mixed spice", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 189.9 [FatContent] 8.4 [SaturatedFatContent] 5.2 [CholesterolContent] 28.5 [SodiumContent] 93.4 [CarbohydrateContent] 24.3 [FiberContent] 0.2 [SugarContent] 6.7 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 170 C / 325 F / Gas 3 .", "Put the tapioca in a buttered 1.1 litre oven-proof dish.", "Pour in 600 ml (1 pint] milk.", "Add the sugar and butter.", "Sprinkle the top with cinnamon, mixed spice or nutmeg.", "Add the sugar and butter and continue to cook for 10 minutes, until thickened, stirring frequently.", "Pour into a buttered 1.1 litre (2 pint] oven-proof dish.", "Sprinkle the top with cinnamon, mixed spice or nutmeg.", "Bake tapioca for 2 - 2 1/2 hours.", "Stir 2 or 3 times during the first hour, but leave for the remaining time to form a crust. Serve hot or cold, plain or topped with fresh fruit, chopped nuts or thick natural yogurt." ]
[Name] Portabella Mushrooms [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 1999-10-16T17:36:00Z [Description] Make and share this Portabella Mushrooms recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/00/picDFtGVo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/00/picagn6y0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/00/picjUeG3m.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/00/picXDJLeo.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/4", "3", "2", "1", "1", "1"] [RecipeIngredientParts] ["portabella mushrooms", "olive oil", "fresh thyme", "salt", "pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 179.4 [FatContent] 15.8 [SaturatedFatContent] 3.1 [CholesterolContent] 6.2 [SodiumContent] 157.9 [CarbohydrateContent] 5.7 [FiberContent] 1.1 [SugarContent] 4.0 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm] attached to cap. Place, smooth side up, in large, shallow glass dish. Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly. Let stand for 15 minutes. Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed. Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.
[Name] Grilled Thai Sirloin with Tangy Lime Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-16T17:40:00Z [Description] Make and share this Grilled Thai Sirloin with Tangy Lime 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/34/01/picE9Hc1Z.jpg" [RecipeCategory] Thai [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/4", "3", "2", "1/2", "2", "3/4", "1/3", "1", "1", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["boneless beef top sirloin steaks", "soy sauce", "olive oil", "garlic powder", "fresh garlic", "pepper", "cilantro", "fresh lime juice", "soy sauce", "brown sugar", "pepper", "lime slice", "fresh cilantro leaves"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 237.0 [FatContent] 8.1 [SaturatedFatContent] 2.5 [CholesterolContent] 85.0 [SodiumContent] 1088.2 [CarbohydrateContent] 5.8 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In small bowl, combine 3 tablespoons soy sauce, olive oil and hot chili oil; whisk until blended.", "In second small bowl, combine garlic powder and 3/4 teaspoon pepper.", "Place beef steak in large shallow dish.", "Pour 1/2 of soy sauce mixture over one side of steak; sprinkle with 1/2 of garlic powder mixture and 1/2 of chopped cilantro.", "Rub mixture firmly into beef.", "Turn steak over and repeat on second side. Cover and marinate in refrigerator 20 minutes.", "Place steak on grid over medium, ash-covered coals.", "Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. When steak is almost done, in small saucepan, combine sauce ingredients.", "Place on grid near edge of grill to heat until hot. Carve steak crosswise into thin slices; arrange on heated platter.", "Spoon sauce over beef; garnish with lime slices and cilantro sprigs.", "Serve immediately.", "Tip: To broil, place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes, turning once." ]
[Name] Barbecued Grilled Vegetables [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-16T17:43:00Z [Description] Make and share this Barbecued Grilled Vegetables recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/02/picBYGv5y.jpg" [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1", "1", "1/4", "2", "2", "2", "1", NA] [RecipeIngredientParts] ["chicken broth", "dried oregano", "garlic", "olive oil", "pepper", "sweet onions", "zucchini", "eggplant"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 82.9 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 59.5 [CarbohydrateContent] 15.2 [FiberContent] 6.2 [SugarContent] 8.7 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine first 6 ingredients and mix well using a wire whisk. Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down] on grill rack over medium-hot heat and close lid, cooking for 5 minutes. Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender. Serve immediately.
[Name] Crispy Rice Fruit Balls [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-16T17:47:00Z [Description] Make and share this Crispy Rice Fruit Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Fruit", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "2", "3/4"] [RecipeIngredientParts] ["raisins", "dried fig", "dates"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 63.0 [FatContent] 1.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.8 [CarbohydrateContent] 11.8 [FiberContent] 1.5 [SugarContent] 8.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 20 balls [RecipeInstructions] In food processor, blend almonds, raisins, apples, dates and figs to form paste. Add orange juice and mix well. Place in shallow dish. Scoop out a teaspoon of almond mixture and roll into balls. Roll in cereal to coat.
[Name] Simple Szechuan Pork [AuthorId] 1842 [AuthorName] Fleischer [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 1999-10-16T18:14:00Z [Description] In my experience making good Chinese food involves having the proper ingredients - the chili paste in this recipe being a good example. Szechuan Pork with Green Beans [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["boneless pork chops", "water chestnuts", "bamboo shoots", "green onion", "fresh green beans", "cornstarch", "chicken broth", "rice wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.7 [FatContent] 7.7 [SaturatedFatContent] 2.5 [CholesterolContent] 62.0 [SodiumContent] 54.3 [CarbohydrateContent] 27.8 [FiberContent] 4.3 [SugarContent] 6.6 [ProteinContent] 24.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat Wok first; then add oil While oil is heating, mix 2 Tbsp of cornstarch with water to make a thick liquid When oil is hot, add pork and allow to brown slightly on all sides Add all other vegetables except for green onions and stir fry just long enough to heat through (string beans will become bright green in color when ready]. Push all the food up the sides of the wok to make a well in the middle for liquid Add Chili Paste and a small amount (maybe 1/4 cup] of chicken broth and stir to mix (a wooden chopstick is good for this]. At this time add a splash of Mirin if desired Add some cornstarch mixture to the liquid and allow to boil to obtain maximum thickness. If need be, add some more cornstarch liquid to thicken more or add some more chicken broth to thin, if you got carried away with the cornstarch. Add green onions and stir to incorporate solids with liquid. Allow to heat all the way through and serve with rice.
[Name] Garibaldi Biscuits [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-10-16T18:18:00Z [Description] Make and share this Garibaldi Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "4", "1", NA] [RecipeIngredientParts] ["currants", "salt", "butter", "self rising flour", "sugar", "milk"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 878.0 [FatContent] 24.3 [SaturatedFatContent] 14.8 [CholesterolContent] 61.0 [SodiumContent] 1813.7 [CarbohydrateContent] 155.2 [FiberContent] 6.9 [SugarContent] 66.7 [ProteinContent] 13.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Chop dried fruit (currants, raisins, sultanas or a mixture]. Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar. Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board. Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half. Sprinkle one half evenly with chopped fruit and cover with the other piece of dough. Lightly flour the board and roll the mixture again until 1/8 inches thick,. keeping as square as possible. Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400°F for 15 minutes.
[Name] Chocolate-Pistachio French Toast [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-16T18:21:00Z [Description] Make and share this Chocolate-Pistachio French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "3", "6", "3", "3/4", "2", "1", "1/8", "1/4", "1/4"] [RecipeIngredientParts] ["dark chocolate", "unsalted pistachio nuts", "eggs", "milk", "sugar", "vanilla extract", "nutmeg", "butter", "margarine", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1814.6 [FatContent] 123.7 [SaturatedFatContent] 68.1 [CholesterolContent] 705.6 [SodiumContent] 1431.7 [CarbohydrateContent] 155.9 [FiberContent] 19.3 [SugarContent] 58.7 [ProteinContent] 50.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] With a serrated knife, cut a pocket horizontally in each slice o f bread through the top crust. Cut the candy bar into 6 rectangles. Fill each bread slice with a piece of chocolate and 1 teaspoon pistachios. In a shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla, and nutmeg. On a griddle or in a large skillet over medium heat, melt and spread 1 tablespoon butter. Dip the filled bread slices, one at a time, into the egg mixture, turning to coat both sides and being careful not to squeeze out the chocolate filling. Cook the slices, several at a time, on the hot griddle until they are browned on both sides. Add more butter as needed. Transfer the French toast to heated plates and dust with confectioners' sugar just before serving. A family oriented website http://home.sprynet.com/~jmjohnsn Seasonal Page Topic - Fall Foliage
[Name] Banana Pudding II [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 1999-10-16T18:23:00Z [Description] This is an old one Mum used to make during WW 2. I always knew when Dad was coming home on leave, as Mum would make this pudding and get in the cream, and we would have roast beef for dinner. I used to like this cold too, the bananas go a bit dark when cold, but it was still yummy. Recipe by Edie Nelson (My Mum) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/07/picXLSa6I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/07/pic5nWaCi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/07/picduciCl.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1 1/2", "1", "2"] [RecipeIngredientParts] ["butter", "eggs", "flour", "bananas", "milk", "caster sugar", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1436.0 [FatContent] 70.2 [SaturatedFatContent] 40.9 [CholesterolContent] 545.1 [SodiumContent] 730.3 [CarbohydrateContent] 175.8 [FiberContent] 7.7 [SugarContent] 90.2 [ProteinContent] 33.5 [RecipeServings] nan [RecipeYield] 1 pudding [RecipeInstructions] Place butter in a saucepan and melt the butter, add by degrees, the flour, then the milk, and let all boil a few minutes, stirring well. Take from the fire and add 2 ozs sugar, the yolks of eggs, and the bananas cut into small pieces, Place all in a pie dish and bake 20 minutes. Whisk the egg whites to a stiff froth, add the caster sugar and beat well. Place roughly on the pudding and return to the oven for a few minutes until the froth is light brown. Serve it swimming in cream. (My note :- Mum used to make this in a coal range, I asked how hot was the oven when she got her first electric one? Answer \"Oh! about moderate\" The 'Meringue' doesn't crisp up] Cheers, Doreen. Doreen Randal, Wanganui. New Zealand.
[Name] Red Bell Pepper Soup [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-10-16T18:27:00Z [Description] This one doesn't use roasted capsicums, but it is delicious. I make it every year and freeze it. I have made it with red, yellow and orange capsicums, they all have a slightly different taste. All good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/08/pic0Ip4Je.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/08/picSP2Jk0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/08/picpfsaNI.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "3 1/2", "2", "1", NA, "1/4", "3"] [RecipeIngredientParts] ["butter", "cayenne", "rich chicken broth", "lemon juice", "onion", "salt", "cumin", "red bell peppers"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 140.7 [FatContent] 8.0 [SaturatedFatContent] 4.2 [CholesterolContent] 15.3 [SodiumContent] 1113.4 [CarbohydrateContent] 8.4 [FiberContent] 2.1 [SugarContent] 5.4 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a (3 Qt.] saucepan over medium heat. Add the bell peppers and onion. Cook, stirring occasionally, until the onion is soft but not browned. Mix in the cumin and cayenne. Add the chicken broth. Bring to a boil. Cover. Reduce heat. Simmer for 20 minutes. Scoop out the vegetables. Transfer the vegetables to a blender or food processor. Add a little broth. Process until smooth. Return the puree to the broth in the pan. Mix in the lemon juice. Adjust seasoning. Reheat to serving temperature. Serve hot. Cheers Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Tuna Pockets [AuthorId] 1763 [AuthorName] Gregg [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-17T08:08:00Z [Description] Make and share this Tuna Pockets recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3", "2", "3", "4"] [RecipeIngredientParts] ["solid white tuna", "bell peppers", "celery", "mayonnaise", "cheddar cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 458.8 [FatContent] 18.4 [SaturatedFatContent] 6.2 [CholesterolContent] 51.5 [SodiumContent] 869.1 [CarbohydrateContent] 38.0 [FiberContent] 1.6 [SugarContent] 2.7 [ProteinContent] 33.6 [RecipeServings] nan [RecipeYield] 4 sandwiches [RecipeInstructions] In a medium bowl, stir together first three ingredients. Mix with mayonnaise and orange juice. Stuff pita with lettuce and tuna mix.
[Name] Dulce Zacatecano [AuthorId] 1840 [AuthorName] Jessica Cuba [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T08:28:00Z [Description] Make and share this Dulce Zacatecano recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "5", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["bananas", "butter", "sugar", "heavy sweet cream", "dry sherry", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1737.0 [FatContent] 103.0 [SaturatedFatContent] 64.3 [CholesterolContent] 315.7 [SodiumContent] 473.4 [CarbohydrateContent] 155.1 [FiberContent] 10.6 [SugarContent] 102.9 [ProteinContent] 7.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sliced peeled bananas lenghthwise. Sautee in butter until light brown (they will smell wonderful]. Drain and set in shallow cake pan. Spread a thin layer of sugar (not all!] evenly over bananas. Whip cream together with remaining ingredients. Spread cream on bananas. Chill at least one hour. Serve cold.
[Name] Sweet Coating for Fried Crappie (Fried Fish) [AuthorId] 1814 [AuthorName] Karl E. Moser [CookTime] PT10M [PrepTime] PT4H30M [TotalTime] PT4H40M [DatePublished] 1999-10-17T08:16:00Z [Description] Make and share this Sweet Coating for Fried Crappie (Fried Fish) recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] nan [RecipeIngredientQuantities] ["12", "1", "1/2", "1/2", "16", "1", "3", NA] [RecipeIngredientParts] ["clove", "golden dry ginger ale", "pale dry ginger ale", "egg", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.2 [FatContent] 6.6 [SaturatedFatContent] 2.0 [CholesterolContent] 211.5 [SodiumContent] 443.9 [CarbohydrateContent] 100.5 [FiberContent] 2.2 [SugarContent] 52.9 [ProteinContent] 11.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Presoak Fish in a large baggie in the ginger ale. ( about 4 hours], then drain and wash. Crush corn flakes and Capt'n Crunch into a fine mixture. Add clove, and flour stir. Dip fish in beaten egg and then roll in the dry mix. Place fish in a Hot skillet cook each side until lightly golden brown. Turning only once. Place on paper towel, drain and serve with your favorite tartar sauce.
[Name] Cheese Manicotti [AuthorId] 1689 [AuthorName] Kevin Kirkland [CookTime] PT20M [PrepTime] PT1H25M [TotalTime] PT1H45M [DatePublished] 1999-10-17T08:31:00Z [Description] Make and share this Cheese Manicotti recipe from Food.com. [Images] character(0) [RecipeCategory] Manicotti [Keywords] ["Cheese", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "12", "24", "2", "1", "1", "1/2", "1", "14", "1 1/2", "6", "1/4", "1/3", "6", "1", "3/4", "2", NA] [RecipeIngredientParts] ["onion", "garlic", "olive oil", "tomato paste", "water", "oregano", "bay leaf", "salt", "black pepper", "olive oil", "ricotta cheese", "eggs", "mozzarella cheese", "parmesan cheese", "sweet butter", "salt", "black pepper", "fresh basil", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 552.1 [FatContent] 41.3 [SaturatedFatContent] 21.6 [CholesterolContent] 285.1 [SodiumContent] 1860.1 [CarbohydrateContent] 17.6 [FiberContent] 3.1 [SugarContent] 8.8 [ProteinContent] 30.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["", "Preheat the oven to 350 F.", "To make the sauce, gently saute the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes.", "Add the tomato paste and stir.", "Slowly add the water and stir.", "Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling.", "Manicotti: Bring a large pot of water to the boil, add the olive oil, and drop in the manicotti.", "Cook al dente, about 12 minutes.", "Drain and refresh under cold running water.", "Set aside. Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer.", "Add the grated cheeses and softened butter, beat until combined.", "Add the salt, pepper and basil.", "Beat on low just until everything is combined.", "Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9\"x13\" pans.", "Cover the pasta in each pan with half the sauce; sprinkle on additional Parmesan.", "Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling." ]
[Name] Pork Adobo [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-10-17T08:25:00Z [Description] Make and share this Pork Adobo 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/34/13/picQhZR8P.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "1 1/2", "1/2", "2", "1", "3", NA, "1/4"] [RecipeIngredientParts] ["vinegar", "salt", "water", "garlic", "onion", "peppercorn", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 342.2 [FatContent] 18.5 [SaturatedFatContent] 4.6 [CholesterolContent] 107.0 [SodiumContent] 794.1 [CarbohydrateContent] 2.1 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 39.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Wash the meat and cut it into pieces you desire. Put the meat, salt, vinegar, crushed garlic and peppercorn together and allow it to cook for 30 minutes. In your skillet, on medium heat, put cooking oil and crushed garlic. When garlic is brown, add chopped onions and tomatoes. When tomatoes are done, add the pork adobo with juices and cook it for another 30 minutes on simmer. Serve with steamed rice.
[Name] Pork Adobo II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 1999-10-17T08:25:00Z [Description] Make and share this Pork Adobo II recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/4", "1 1/2", NA, "1/2", "1", NA] [RecipeIngredientParts] ["pork", "garlic", "white vinegar", "water", "salt", "soy sauce", "bay leaf", "sugar", "black peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.4 [FatContent] 13.9 [SaturatedFatContent] 4.7 [CholesterolContent] 126.9 [SodiumContent] 88.2 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 41.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Place pork in saucepan; add vinegar, garlic, pepper, salt or soy sauce and water. Add bay leaf and sugar, if desir ed. Cover and cook slowly until meat is tender and most of the broth has evaporated so that about 1/4 cup remains. Separate the pieces of garlic and fry in cooking oil until brown. Add pieces of pork and fry until brown. Add the remaining broth and simmer 5 minutes. Delicious served with wedges of tomato.
[Name] Mom's Popcorn Balls [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T17:01:00Z [Description] Make and share this Mom's Popcorn Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Healthy", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1/4", "3/4", "3/4", "3"] [RecipeIngredientParts] ["sugar", "water", "butter", "salt", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1882.8 [FatContent] 50.6 [SaturatedFatContent] 29.7 [CholesterolContent] 122.0 [SodiumContent] 2232.0 [CarbohydrateContent] 362.4 [FiberContent] 13.9 [SugarContent] 231.3 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In a medium saucepan, mix all ingredients except the vanilla. Cook until mixture reaches 270 degrees, or brittle ball. (approx. 10-15 min over medium high heat] Take off heat and stir in vanilla. Pour over the popcorn, and stir lightly and quickly to coat. Shape quickly with butter coated hands (important - the butter keeps the syrup from sticking to and burning your hands]. Note: If desired, food coloring can be added before cooking.
[Name] Fish with Cheese and Crackers [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T17:05:00Z [Description] Make and share this Fish with Cheese and Crackers recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "4", "1", "1/2"] [RecipeIngredientParts] ["fillets of sole", "butter", "sharp cheddar cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 300.8 [FatContent] 16.9 [SaturatedFatContent] 9.9 [CholesterolContent] 123.0 [SodiumContent] 318.1 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 35.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place fish in baking dish. Spread Cheddar cheese over fish. Cover with Parmesan cheese. Melt butter and mix with crushed crackers. Cover fish with cracker crumbs and bake at 350 degrees for 15 to 20 minutes.
[Name] Crab Rangoon with Plum Sauce [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T17:15:00Z [Description] Make and share this Crab Rangoon with Plum Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "1", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["cream cheese", "garlic powder", "wonton skins", "plum preserves", "water", "ketchup", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1894.0 [FatContent] 79.5 [SaturatedFatContent] 44.1 [CholesterolContent] 345.1 [SodiumContent] 3065.5 [CarbohydrateContent] 237.7 [FiberContent] 3.7 [SugarContent] 169.3 [ProteinContent] 56.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend to a paste. Place one teaspoon of mixture on each wonton skin. Gather the 4 corners together (moisten fingers with egg yolk] and mash until it seals. Deep fry until brown, which only takes about 30 seconds to one minute. Serve with Plum Sauce. Plum Sauce: Combine ingredients and bring to a boil in a small saucepan. Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened. Serve hot or cold with Crab Rangoon.
[Name] Frankfurter Corn Chowder [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T17:15:00Z [Description] Make and share this Frankfurter Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Corn", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "2", "1", "1", "1/2", "1/2", "3", "3", "1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["onion", "celery", "margarine", "potato", "water", "salt", "bay leaf", "dried thyme", "corn kernels", "flour", "milk", "milk", "peas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 550.5 [FatContent] 32.9 [SaturatedFatContent] 11.8 [CholesterolContent] 49.2 [SodiumContent] 1386.3 [CarbohydrateContent] 51.2 [FiberContent] 6.0 [SugarContent] 2.1 [ProteinContent] 18.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion and celery in margarine. Add potato, water, salt, frankfurters, bay leaf and thyme. Cover and simmer until potatoes are almost tender. Add corn. Blend flour and cold milk into a smooth paste. Add a little of the vegetable mixture to this and stir slowly into vegetable-frankfurter mixture. Simmer 5 minutes. Add hot milk and blend. Garnish with peas. Serves 6.
[Name] Turkey Corn Chowder [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-10-17T17:15:00Z [Description] Make and share this Turkey Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Poultry", "Corn", "Vegetable", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "2", "2", "4 -5", "1", "3", NA, "1", "1", "4", NA, NA] [RecipeIngredientParts] ["butter", "onion", "water", "chicken bouillon cubes", "potatoes", "celery", "turkey", "whole kernel corn", "milk", "parsley", "paprika"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 210.1 [FatContent] 7.6 [SaturatedFatContent] 4.4 [CholesterolContent] 21.6 [SodiumContent] 489.3 [CarbohydrateContent] 32.5 [FiberContent] 3.2 [SugarContent] 3.6 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] 12 1 cup servings [RecipeInstructions] Saute onions in butter in large pot until soft but not brown. Add water, bouillon cubes, potatoes, celery and turkey. Cook about 15 minutes then season with salt and pepper. Add corn and milk and allow to simmer until hot, but not boiling. Sprinkle bowls of soup with parsley and paprika.
[Name] Pearl Tapioca Pudding [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T17:15:00Z [Description] Make and share this Pearl Tapioca Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "3", "2 1/4", "1", "3/4", "1"] [RecipeIngredientParts] ["pearl tapioca", "water", "brown sugar", "salt", "walnut halves", "vanilla"] [AggregatedRating] 2.0 [ReviewCount] 4.0 [Calories] 359.4 [FatContent] 7.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 311.1 [CarbohydrateContent] 74.9 [FiberContent] 0.9 [SugarContent] 60.9 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In crock-pot combine tapioca (large round kind, no substitutes] and water and soak overnight. Add brown sugar and salt; cover and cook for 12 hours on low. Stir gently once in a while. Chill. Add walnuts and vanilla. Pour in a deep glass dish and cover with sweetened whipped cream. This is easy to do in crock-pot and takes no watching. Serves 8. Recipe may be doubled. Variation: Add the juice from 1 can crushed pineapple to the water to make 3 cups. Fold in the pineapple before cooling. Just before serving, you may wish to add fresh chopped peanuts.
[Name] Butterfingers [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T17:21:00Z [Description] Make and share this Butterfingers recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1/2", "3"] [RecipeIngredientParts] ["peanut butter", "white corn syrup", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3318.6 [FatContent] 169.4 [SaturatedFatContent] 51.5 [CholesterolContent] 30.4 [SodiumContent] 1364.5 [CarbohydrateContent] 416.0 [FiberContent] 20.0 [SugarContent] 321.8 [ProteinContent] 74.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook sugar, corn syrup, and water over medium heat until 305 degrees on a candy thermometer. Stir in peanut butter. Pour into 9x9\" buttered pan. While still hot, put 3 Hershey bars on top and spread evenly. Refrigerate. When set, break into pieces
[Name] Mounds Bars [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-10-17T17:21:00Z [Description] Make and share this Mounds Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["5", "1", "2", "1", "2"] [RecipeIngredientParts] ["sweetened condensed milk", "vanilla", "powdered sugar", "coconut"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 182.0 [FatContent] 11.8 [SaturatedFatContent] 8.9 [CholesterolContent] 1.2 [SodiumContent] 10.1 [CarbohydrateContent] 21.0 [FiberContent] 2.6 [SugarContent] 17.8 [ProteinContent] 1.7 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm. Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.
[Name] Chocolate Caramel Cookie Candy Bars [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 1999-10-17T17:21:00Z [Description] Make and share this Chocolate Caramel Cookie Candy Bars recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/24/picxzqpMr.jpg" [RecipeCategory] Dessert [Keywords] "Easy" [RecipeIngredientQuantities] ["35", "1/4", "1", "2"] [RecipeIngredientParts] "water" [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 124.8 [FatContent] 5.8 [SaturatedFatContent] 3.4 [CholesterolContent] 4.5 [SodiumContent] 35.1 [CarbohydrateContent] 16.9 [FiberContent] 0.6 [SugarContent] 14.6 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 40 bars [RecipeInstructions] Combine the caramels with the water in a small p an and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator. rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F]. This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes. Makes 40 bars. - - - - - - - - - - - - - - - - - - NOTES : Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.
[Name] Orange Blossom Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T19:15:00Z [Description] Make and share this Orange Blossom Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", NA, NA, NA, "3/4", "1", "2"] [RecipeIngredientParts] ["orange marmalade", "egg", "water", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3330.4 [FatContent] 61.0 [SaturatedFatContent] 9.1 [CholesterolContent] 10.5 [SodiumContent] 3602.8 [CarbohydrateContent] 691.5 [FiberContent] 8.4 [SugarContent] 487.8 [ProteinContent] 24.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Grease Bundt pan and flour generously. Prepare cake according to directions, but reduce water to 1 cup and add marmalade and orange peel. Mix well. Bake 45-50 minutes. Cool 10 minutes in pan. Make glaze by mixing sugar and orange peel and add orange juice a teaspoon at a time until pourable consistency. Pour over cooled cake.
[Name] Bananas Foster [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 1999-10-17T19:15:00Z [Description] For the Cajun luncheon. Along with your gumbo, maybe serve coleslaw, some nice crusty bread or cornbread and bread pudding with a vanilla or brandy sauce or bananas foster with vanilla ice cream. Bananas Foster [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "3 -4", "1", "1/3", "2", "1/2"] [RecipeIngredientParts] ["brown sugar", "unsalted butter", "bananas", "cinnamon", "dark rum", "French vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 1394.1 [FatContent] 81.2 [SaturatedFatContent] 51.6 [CholesterolContent] 424.3 [SodiumContent] 274.6 [CarbohydrateContent] 142.8 [FiberContent] 2.6 [SugarContent] 125.7 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] In small pan, mix rum and banana liqueur and gently warm it. Melt butter and sugar in a medium non-stick frying pan. (This can also be done in a chafing dish for table side preparation] add bananas and saute until tender (DO NOT OVERCOOK] about 2-3 minutes. Sprinkle with the cinnamon. Pour the rum/liqueur mixture over the bananas and flame- Serve with the vanilla ice cream.
[Name] Barbados Bajan Beans [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 1999-10-17T19:17:00Z [Description] Make and share this Barbados Bajan Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Caribbean", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", NA, "1", "1", "2", "3", "1", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["onion", "green chilies", "curry powder", "olive oil", "brown rice", "tomatoes", "water", "zucchini", "red bell pepper", "green bell pepper", "cannellini", "sweet whole kernel corn", "fresh cilantro"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 155.3 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 131.1 [CarbohydrateContent] 33.1 [FiberContent] 3.8 [SugarContent] 6.5 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onion, chillies and curry powder in vegetable stock (or olive oil, if using] until onion is softened. Add the rice and canned tomatoes, along with 2 cups of water. Stir well, bring to the boil and simmer, covered, for 25 minutes, stirring occasionally. Add the zucchini and peppers and cook for another 30 minutes, stirring 2 or 3 times. Stir in the beans and sweetcorn and heat through gently for about 5 minutes. Stir in the coriander and serve.
[Name] Paul Prudhomme's Candied Yams [AuthorId] 1843 [AuthorName] The Shaws [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-10-18T03:33:00Z [Description] Make and share this Paul Prudhomme's Candied Yams recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "2/3", "2/3", "2", "1", "1/2"] [RecipeIngredientParts] ["unsalted butter", "sweet potatoes", "water", "sugar", "dark brown sugar", "orange", "lemon", "cinnamon sticks", "vanilla extract", "mace"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 574.0 [FatContent] 36.9 [SaturatedFatContent] 23.4 [CholesterolContent] 97.6 [SodiumContent] 63.0 [CarbohydrateContent] 61.5 [FiberContent] 3.1 [SugarContent] 46.2 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the butter in a 4-quart saucepan over high heat; when about half melted , add the remaining ingredients. Stir, cover, and cook over high heat until mixture comes to a strong boil, about 10 minutes. Stir then reduce heat and simmer covered 20 minutes. Uncover and continue cooking until sweet potatoes are very tender, about 20 minutes, stirring occasionally. Remove from heat and discard cinnamon sticks. Orange and lemon slices can also be discarded if desired. Serve immediately, undrained. Can also be mashed.
[Name] Health Oatmeal Cookies [AuthorId] 1689 [AuthorName] Kevin Kirkland [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T03:25:00Z [Description] Make and share this Health Oatmeal Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "1", "3", "1", "1", "1", "4", "2", "1/2", "1"] [RecipeIngredientParts] ["oatmeal", "oatmeal", "whole wheat flour", "coconut", "featherweight baking powder", "salt", "walnuts", "raisins", "water", "vanilla extract", "honey", "pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.9 [FatContent] 8.5 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 33.8 [FiberContent] 3.9 [SugarContent] 15.7 [ProteinContent] 4.2 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. In large bowl, combine all dry ingredients. In blender, mi x water, vanilla extract, honey and pineapple. Add to above contents. Drop by spoonfuls on to non-stick baking sheet at 350 degrees F. for 10-12 minutes
[Name] Goat Cheese & Walnut Pizza [AuthorId] 1689 [AuthorName] Kevin Kirkland [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 1999-10-18T03:27:00Z [Description] Make and share this Goat Cheese & Walnut Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Fruit", "Nuts", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1"] [RecipeIngredientParts] ["walnuts", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 182.7 [FatContent] 16.4 [SaturatedFatContent] 6.6 [CholesterolContent] 22.4 [SodiumContent] 146.2 [CarbohydrateContent] 2.4 [FiberContent] 0.8 [SugarContent] 1.0 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Crumble the goat cheese and sprinkle it all over the pizza. In a small bowl toss the walnuts with the walnut or safflower oil to coat. Place the walnuts all over the pizza. Bake according to directions.
[Name] Leek, Tomato, Goat Cheese Pizza [AuthorId] 1689 [AuthorName] Kevin Kirkland [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T03:29:00Z [Description] Make and share this Leek, Tomato, Goat Cheese Pizza 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/34/31/piczwqSe6.jpg" [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "3/4", "3", "2"] [RecipeIngredientParts] ["butter", "leeks", "fresh parsley", "tomatoes", "feta", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 525.6 [FatContent] 45.1 [SaturatedFatContent] 14.8 [CholesterolContent] 45.8 [SodiumContent] 167.7 [CarbohydrateContent] 30.7 [FiberContent] 5.0 [SugarContent] 10.5 [ProteinContent] 4.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool. Spread leek topping evenly over pizza shell; sprinkle tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake about 10 minutes at 450 F. Remove from oven and brush crust with olive oil.
[Name] Crawfish Beignets [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T03:29:00Z [Description] Make and share this Crawfish Beignets recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Cajun", "Creole", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "6", "1", "1", "1/4", "1/4", "1", "1", "1 1/2", "1", "1/2", NA] [RecipeIngredientParts] ["eggs", "crawfish tail meat", "green bell pepper", "green onion", "garlic", "salt", "flour", "baking powder", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4119.3 [FatContent] 440.5 [SaturatedFatContent] 58.1 [CholesterolContent] 155.5 [SodiumContent] 751.0 [CarbohydrateContent] 39.2 [FiberContent] 1.6 [SugarContent] 0.7 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] 20 beignets [RecipeInstructions] In a deep-fryer heat oil over medium-high heat to 365 degrees F. In a large bowl whisk eggs until frothy. Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs. Stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet. Using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden brown. Do this in 2 batches. Using a slotted spoon remove beignets and drain thoroughly on paper towels. Sprinkle remaining 1 teaspoon seasoning over beignets. To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each. Sprinkle rims of plates with extra seasoning.
[Name] Chinese Boiled Chicken with Onions - Chow Yow Gai [AuthorId] 1844 [AuthorName] albasque [CookTime] PT2H20M [PrepTime] PT20M [TotalTime] PT2H40M [DatePublished] 1999-10-18T03:37:00Z [Description] Make and share this Chinese Boiled Chicken with Onions - Chow Yow Gai recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["chicken", "green onions", "light soy sauce", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 490.5 [FatContent] 41.1 [SaturatedFatContent] 9.3 [CholesterolContent] 103.5 [SodiumContent] 1045.7 [CarbohydrateContent] 3.1 [FiberContent] 1.1 [SugarContent] 1.0 [ProteinContent] 26.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fill a large kettle with water and bring to a boil. (An 8-quart pot two-thirds filled with water works great for a 2 1/2 to 3-pound bird.] When the water boils, place the whole cleaned chicken into it. When the water stops boiling, take the chicken out. Cover the pot and when the water again boils, place the chicken back in the pot. Cover the pot and turn off the heat. Leave the chicken in the pot and the pot on the burner. After one hour, the chicken is done. Remove, and cool. Debone the chicken and tear the meat into small strips. Place them on a large platter. Clean the green onions, and split each onion down the middle. Then cut them up into 1/2-inch pieces and place over the mound of chicken. Pour the soy sauce and the sesame oil over the chicken. Pour the salt over the onions. When you are ready to serve, pour the hot peanut oil over onions and chicken. Toss like salad and serve.
[Name] Nuoc Mam Gung [AuthorId] 1845 [AuthorName] Liz29298 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T03:42:00Z [Description] I enclose a recipe for Nuoc Mam Gung, a Thai sauce which can be used for dipping or as a kind of salad dressing (in small amounts; it's HOT!). At home we often have it with prawns grilled with garlic and chilis and a salad made from lettuce, finely sliced onion and coriander (cilantro in the States?). Nuoc Mam Gung [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1/2", "2"] [RecipeIngredientParts] ["ginger", "caster sugar", "garlic", "lime", "nam pla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.1 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2789.0 [CarbohydrateContent] 40.0 [FiberContent] 2.4 [SugarContent] 31.9 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Put the lot in a food processor and whizz until liquid. Taste, and add more lime/Nam Pla if you think it needs it. Thanks, Liz Ling
[Name] Classic Filipino Chicken Adobo [AuthorId] 1846 [AuthorName] Mercedes Morgan [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T03:48:00Z [Description] This recipe is for the Filipino Adobo, as opposed to the Mexican Adobo sauce. While the recipe calls for chicken, an equal amount of beef, pork or combination of the three works perfectly. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/36/E9j2k6yjQiqDkewhShkA_15084752470231460345822.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Filipino", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["2 1/2", "3 -4", "1/3", "1/4", "1", "1/3", "3/4", NA, "3 -4", NA] [RecipeIngredientParts] ["chicken pieces", "garlic", "white vinegar", "black peppercorns", "bay leaf", "soy sauce", "salt", "potatoes", "water"] [AggregatedRating] 4.5 [ReviewCount] 26.0 [Calories] 314.3 [FatContent] 20.8 [SaturatedFatContent] 6.0 [CholesterolContent] 103.5 [SodiumContent] 1518.0 [CarbohydrateContent] 1.8 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 27.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a deep glass or stainless steel sauce pan. Bring to a boil over medium heat, then reduce heat to medium low. Cover and simmer for about 30 minutes or until the meat is very tender. Gently turn the meat occasionally during the course of cooking. Remove the meat from the sauce and pan-fry in a little oil until browned on all sides. Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice. While the recipe says to saute the meat after it's cooked, I usually brown the meat before adding the remainder of the incredients. I have no idea what difference this makes, if any. I adapted this from a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega.
[Name] Hung Shao Pork [AuthorId] 1845 [AuthorName] Liz29298 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T03:46:00Z [Description] This is a traditional Chinese one-pot dish we've eaten in my family for years, which is very simple to prepare. You can leave out the Szechuan peppercorns if you can't get hold of them. Hung Shao Pork [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "2", NA, "1", "4", "1", "2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["light soy sauce", "tamari", "oyster sauce", "garlic", "cinnamon stick", "star anise", "szechuan peppercorns", "sugar", "sherry wine", "msg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2529.8 [FatContent] 240.6 [SaturatedFatContent] 87.7 [CholesterolContent] 326.6 [SodiumContent] 6180.3 [CarbohydrateContent] 35.2 [FiberContent] 1.1 [SugarContent] 27.1 [ProteinContent] 54.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Stir-fry ginger and garlic in a big casserole dish. Place pork in, skin down. (Pluck it with tweezers first if it bears an unhealthy resemblance to your husband's back]. Add everything else and a couple of cups of water. Cover and simmer over a very low heat for an hour. Turn the pork over. Simmer again for an hour. Fish the meat out and put it in a bowl. Reduce sauce a bit, taste, and add more soy/oyster sauce if you think it's needed. Strain through a sieve, pour over meat and enjoy. I like to leave the meat, covered with the sauce, in the fridge for at least 24 hours before eating; the flavours intensify to a surprising extent. (It's also easier to remove fat from the top at this stage, when it's set.] Serve with rice; it's also good in sandwiches. (The cold sauce turns into a delicious jelly.]
[Name] Corn Chowder III [AuthorId] 1562 [AuthorName] Libby1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T03:46:00Z [Description] Make and share this Corn Chowder III recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Corn", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] [NA, "1", "6", "3", "1/2", "1/2", "1/2", "1/8", NA, "1"] [RecipeIngredientParts] ["onion", "fresh corn kernels", "red bell pepper", "fresh rosemary", "dried thyme", "black pepper", "cayenne pepper", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.1 [FatContent] 5.0 [SaturatedFatContent] 1.0 [CholesterolContent] 5.4 [SodiumContent] 293.8 [CarbohydrateContent] 55.7 [FiberContent] 7.3 [SugarContent] 12.8 [ProteinContent] 12.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute' for 4 to 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy. Garnish with the chopped basil.
[Name] Corn Chowder (Crock Pot) [AuthorId] 1562 [AuthorName] Libby1 [CookTime] PT7H [PrepTime] PT20M [TotalTime] PT7H20M [DatePublished] 1999-10-18T03:46:00Z [Description] Make and share this Corn Chowder (Crock Pot) 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/34/39/OVxnSO7TPCbjQEbgxdaK_corn-chowder-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/39/lxWKNSoqSmmu0nJfMAZv_corn-chowder-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/39/4EAInEhTeu8Or1TKKOoD_corn-chowder-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/39/picMnAq3T.jpg" ] [RecipeCategory] Chowders [Keywords] ["Pork", "Potato", "Corn", "Vegetable", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["6", "1/2", "2", "20", "16", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["bacon", "onion", "potatoes", "frozen whole kernel corn", "sugar", "Worcestershire sauce", "seasoning salt", "pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 353.5 [FatContent] 7.2 [SaturatedFatContent] 2.1 [CholesterolContent] 8.2 [SodiumContent] 449.1 [CarbohydrateContent] 71.7 [FiberContent] 7.1 [SugarContent] 8.4 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In skillet or microwave, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well. Combine all ingredients in Crock pot. Stir well. Cover and cook on LOW setting for 6 - 7 hours.
[Name] Potato Corn Chowder [AuthorId] 1562 [AuthorName] Libby1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T03:46:00Z [Description] Make and share this Potato Corn Chowder 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/34/40/picXB7iYh.jpg" [RecipeCategory] Chowders [Keywords] ["Potato", "Corn", "Vegetable", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "2", "1", "1 1/2", "2", "2", "1 1/2", "2", "1", "2"] [RecipeIngredientParts] ["butter", "potatoes", "onion", "salt", "flour", "paprika", "water", "frozen whole kernel corn", "half-and-half"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2366.2 [FatContent] 183.5 [SaturatedFatContent] 113.7 [CholesterolContent] 541.3 [SodiumContent] 5729.6 [CarbohydrateContent] 150.7 [FiberContent] 16.5 [SugarContent] 9.3 [ProteinContent] 44.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt butter in 4 qt. saucepan. Add potatoes, onion and salt ; cook until potatoes are tender, stirring often. Combine flour and paprika, add to potatoes. Cook 1 minute. Stirring water and bouillon. Cook and stir until mixture is thick. Stir in corn and half-and-half. Cook, stirring frequently, until corn is tender about 15 minutes. Friendly Freeze Digest 1191 - - - - - - - - - - - - - - - - - -
[Name] 30 Minute Smoked Sausage and Corn Chowder [AuthorId] 1562 [AuthorName] Libby1 [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-10-18T03:46:00Z [Description] Make and share this 30 Minute Smoked Sausage and Corn Chowder 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/34/41/fipC2Y7MQuuESa3yGb1G_smoked-sausage-corn-chowder-5270.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/41/f1wZqnjUQ6ihd4junqgc_smoked-sausage-corn-chowder-5282.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/41/L7b9UAsNS8aeuIdCK8Cz_smoked-sausage-corn-chowder-5259.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/41/QuA5DGseRiiCAfeJT1kj_smoked-sausage-corn-chowder-5276.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/41/piceV6cvC.jpg"] [RecipeCategory] Chowders [Keywords] ["Corn", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1", "2", "2", "2", "1", "1/8", "1/2"] [RecipeIngredientParts] ["smoked sausage", "green onion", "vegetable broth", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 385.5 [FatContent] 30.7 [SaturatedFatContent] 12.8 [CholesterolContent] 77.5 [SodiumContent] 790.8 [CarbohydrateContent] 20.5 [FiberContent] 1.8 [SugarContent] 4.3 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender. Stir in sausage, broth, potatoes, corn and red pepper. Bring to a boil; reduce heat to low. Simmer uncovered for 20 minutes. Stir in cream; heat through. Garnish with additional sliced green onions, if desired.
[Name] Cheese and Corn Chowder [AuthorId] 1562 [AuthorName] Libby1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T03:46:00Z [Description] Make and share this Cheese and Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Cheese", "Corn", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "10", "6", "1", "1/8", "3", "2", "1"] [RecipeIngredientParts] ["potatoes", "chicken bouillon granules", "black pepper", "corn", "American cheese", "water", "milk", "flour", "parsley"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 469.4 [FatContent] 18.6 [SaturatedFatContent] 11.0 [CholesterolContent] 53.2 [SodiumContent] 756.0 [CarbohydrateContent] 58.5 [FiberContent] 5.5 [SugarContent] 4.7 [ProteinContent] 20.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper. Bring to boilin g; reduce heat. Cover and simmer about 10 minutes or till potatoes are just tender, stirring occasionally. Stir in 2 1/2 cups of the milk and the corn. In a small bowl stir together remaining 1/2 cup milk and flour; stir into potato mixture. Cook and stir over medium heat till slightly thickened and bubbly. Cook and stir for 1 minute more. Add cheese; stir till melted. Spoon into 4 soup bowls. Top each serving with parsley.
[Name] Sesame Chicken Cutlets [AuthorId] 1562 [AuthorName] Libby1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T03:46:00Z [Description] Make and share this Sesame Chicken Cutlets recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/4", "1/2", "1", "1", "1/3", "1/2", "1/4"] [RecipeIngredientParts] ["chicken wings", "soy sauce", "garlic", "black pepper", "Tabasco sauce", "ginger", "egg", "sesame seeds", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 384.9 [FatContent] 27.8 [SaturatedFatContent] 9.4 [CholesterolContent] 125.9 [SodiumContent] 1199.9 [CarbohydrateContent] 7.6 [FiberContent] 1.2 [SugarContent] 0.8 [ProteinContent] 25.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut chicken wings in half at the joint and cut off wing tips. Blend next five ingredients in processor. Pour over chicken and marinate overnight. Remove chicken from marinade. Pour egg into marinade; combine bread crumbs and sesame seeds. Dip chicken into crumb mixture; set them in a buttered baking dish. Pour melted butter over them and bake at 400F for 40 - 50 minutes.
[Name] Tomato Sauce - Crock Pot [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 1999-10-18T03:46:00Z [Description] Make and share this Tomato Sauce - Crock Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1", "4", "2", "1", "2", "1 -2"] [RecipeIngredientParts] ["tomatoes", "tomato puree", "tomato paste", "extra virgin olive oil", "onion", "bay leaves", "garlic cloves", "dry basil", "seasoning salt", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1884.1 [FatContent] 63.5 [SaturatedFatContent] 9.1 [CholesterolContent] 0.0 [SodiumContent] 4647.1 [CarbohydrateContent] 323.6 [FiberContent] 76.2 [SugarContent] 189.6 [ProteinContent] 65.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Heat oil in sauce pan, then add onion and carrot and garlic. Saute on high until transparent. Add tomatoes and seasonings (basil and seasoned salt] and add 1 can of water (or dry red wine] from the 18 ounce can that had the paste in it. Place in slow cooker and cook on low all day.
[Name] Sun-Dried Tomato Crock Pot Spaghetti Sauce [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 1999-10-18T03:46:00Z [Description] Make and share this Sun-Dried Tomato Crock Pot Spaghetti 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/34/45/picSK2R2E.jpg" [RecipeCategory] Sauces [Keywords] ["European", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "36", "2/3", "1", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sun-dried tomatoes", "onion", "celery", "garlic cloves", "whole tomatoes", "tomatoes", "other dry white wine", "dried fennel seed", "basil", "oregano", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 615.5 [FatContent] 5.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 1848.2 [CarbohydrateContent] 109.3 [FiberContent] 28.0 [SugarContent] 67.5 [ProteinContent] 24.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Salt to taste Place all ingredients in crock pot and cook on low for 6-8 hours. Note: You can add mushrooms if desired.
[Name] Roasted Red Bell Pepper & Tomato Soup [AuthorId] 1847 [AuthorName] Dave Newcombe [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 1999-10-18T04:07:00Z [Description] Here is a good recipe for Roasted Red Pepper & Tomato Soup, based on a dish served at the Red Devil Restaurant in Newmarket, Ontario, Canada. Roasted Red Pepper & Tomato Soup [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "2", "2", NA, NA, "1/4", "4", "1"] [RecipeIngredientParts] ["tomatoes", "sugar", "salt", "white pepper", "butter", "fresh basil"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 233.9 [FatContent] 16.9 [SaturatedFatContent] 10.3 [CholesterolContent] 47.1 [SodiumContent] 101.6 [CarbohydrateContent] 20.9 [FiberContent] 4.4 [SugarContent] 15.9 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grill the peppers, turning frequently, until bla ckened all over. Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. Puree peppers and tomatoes in a blender or food processor. Strain out seeds. Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Remove from heat. Set pan in ice water and gradually whisk in butter. Cool, cover and refrigerate overnight. Next day, heat gently, garnish with basil and serve. Note: This soup is quite mild. Some people might like to add a little zing, like maybe a dash of Tabasco. Dave Newcombe reply:daven at primeline dot net.
[Name] Sesame Chicken [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T04:07:00Z [Description] Make and share this Sesame Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "4", "1", "2"] [RecipeIngredientParts] ["mayonnaise", "dry mustard", "sesame seeds", "chicken", "mayonnaise", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.9 [FatContent] 33.3 [SaturatedFatContent] 4.9 [CholesterolContent] 20.4 [SodiumContent] 690.5 [CarbohydrateContent] 40.9 [FiberContent] 2.4 [SugarContent] 12.2 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In first bowl, mix together 1 cup mayonnaise, dry mustard and onion; set aside. In second bowl, mix breadcrumbs and sesame seed. Coat chicken in first bowl; then in second bowl. Put on baking sheet. Bake at 425 degrees for 12 minutes, or lightly brown. Serve with dip (1 cup mayonnaise and honey].
[Name] Cheesy Cincinnati Chili [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2H [PrepTime] PT25M [TotalTime] PT2H25M [DatePublished] 1999-10-17T02:24:00Z [Description] I love this, if you haven't tried it you need to. In Cincinnati the true enthusiasts have their Chili 1 to 5 ways: 1. Plain 2."Two Way" - Spaghetti & Chili 3."Three Way" - Chili, Spaghetti, and Cheddar Cheese 4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions 5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/48/picDNLO3J.jpg" [RecipeCategory] Meat [Keywords] ["Southwestern U.S.", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2 1/2", "1", "1 -6", "2", "1 1/2", "1", "1", "2", "5", "2", "1", "2", "1 1/2", NA] [RecipeIngredientParts] ["beef", "water", "tomato paste", "onions", "vinegar", "Lea & Perrins Worcestershire Sauce", "garlic", "chili powder", "bay leaves", "cinnamon", "allspice", "cayenne pepper"] [AggregatedRating] 4.5 [ReviewCount] 24.0 [Calories] 814.1 [FatContent] 83.7 [SaturatedFatContent] 33.9 [CholesterolContent] 112.4 [SodiumContent] 88.5 [CarbohydrateContent] 5.6 [FiberContent] 1.9 [SugarContent] 1.9 [ProteinContent] 10.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a heavy gauge pot - heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 - 2 hours. Adjust with salt & pepper to taste. Remove Bay Leaves before serving.
[Name] Marinated Bean Salad [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T12:23:00Z [Description] Make and share this Marinated Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "3 -4", "1", "1"] [RecipeIngredientParts] ["french-style green beans", "green peas", "green pepper", "celery", "pimiento", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 611.9 [FatContent] 3.5 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 183.5 [CarbohydrateContent] 121.7 [FiberContent] 44.7 [SugarContent] 44.7 [ProteinContent] 35.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Dressing 3/4 cup salad oil 1 1/2 tsp. salt 1 cup cider vinegar 1 1/2 Tbsp. water 1 tsp. pepper 1 1/4 cup granulated sugar Mix the drained vegetables in a glass bowl and set aside
[Name] Punch [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T12:31:00Z [Description] This is one I make for parties that can include alcohol or non-alcoholic champagne or sparkling mineral water: [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "4", NA] [RecipeIngredientParts] "ginger ale" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 578.9 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 35.3 [CarbohydrateContent] 147.5 [FiberContent] 2.5 [SugarContent] 135.8 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 5 quarts [RecipeInstructions] Make sure all ingredients are well chilled before mixing. Mix first 3 ingredients together and right before serving, add the ginger-ale and champagne or mineral water. This is also pretty with an ice ring made with juice and slices of fruit. Makes about 5 quarts NOTE: Guava or passion fruit juice is a nice addition. Jan
[Name] White Pasta Sauce [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 1999-10-17T12:44:00Z [Description] Make and share this White Pasta Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "2", NA, NA, "2 1/2", NA, NA, NA] [RecipeIngredientParts] ["unsalted butter", "flour", "salt", "white pepper", "milk", "parmesan cheese", "shrimp", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 188.2 [FatContent] 14.3 [SaturatedFatContent] 8.9 [CholesterolContent] 44.2 [SodiumContent] 76.0 [CarbohydrateContent] 10.1 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a saucepan over medium heat. Whisk in flour until smooth. Slowly add the milk whisking continuously until smooth. Bring to a boil and boil for about 1 minute or until the sauce is as thick as you like. Add the salt, pepper and cheese. Stir. Add the pre-cooked shrimp. Serve over pasta. You can also add any other seafood that you like to this sauce or leave it out. I have also added chicken that was sauteed in garlic and olive oil. This recipe also doubles well. Sprinkle chopped parsley over to garnish. Top with extra grated parmesan cheese. Jan.
[Name] The Best Oatmeal Cookies Ever [AuthorId] 1848 [AuthorName] af8316 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 1999-10-17T10:52:00Z [Description] Make and share this The Best Oatmeal Cookies Ever recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1", "3/4", "3/4", "1", "1", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "butter", "brown sugar", "egg", "real vanilla extract", "oatmeal", "dried cherries", "bittersweet chocolate piece"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.0 [FatContent] 6.5 [SaturatedFatContent] 3.9 [CholesterolContent] 17.7 [SodiumContent] 97.0 [CarbohydrateContent] 17.1 [FiberContent] 0.8 [SugarContent] 10.8 [ProteinContent] 1.4 [RecipeServings] 40.0 [RecipeYield] 40 cookies [RecipeInstructions] Don't overcook! Only bake until the outside is firm to the touch, 15 minutes max for most cookies it seems. They will set as they cool on the wire rack and stay moist if you don't overcook. I've yet to find a real peanut butter oatmeal cookie that isn't somewhat crisp thanks to the peanut butter. And the recipe I'm listing below gets crisp but its SO GOOD you really should try it anyway --. Peanut Butter Oatmeal Cookie 1 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup butter 3/4 cup unrefined s ugar (turbinado or use white sugar if necessary] 3 / 4 cup brown sugar 1 egg 1 tsp real vanilla extract 1 1/2 cups oatmeal 1 cup dried cherries 1 cup bittersweet chocolate pieces 1 cup toffee pieces. Heat oven to 350°F. Sift together flour and baking soda and salt. In a mixer or large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla to butter and combine. Add flour a bit at a time and combine with butter mix. Fold in the oatmeal, cherries, chocolate and toffee pieces. Divide dough into 3 equal portions, roll into logs with plastic wrap about 1 1/2-inches in diameter. Cut logs into 3/4-inch pieces when ready to cook. Bake on parchment paper covered baking sheets until golden brown, 8 to 10 minutes. Cool on wire rack. It's the cherries that make these cookies really good. Use a quality chocolate bar (Ghiradellis is good domestic] that's chopped into pieces and a toffee candy bar (Skor, Heath] for the toffee pieces. This can easily be made vegan if you use dark chocolate, margarine and Ener-G egg replacer.
[Name] Sesame Herb Chicken [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T09:23:00Z [Description] Make and share this Sesame Herb Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "2", "3", "1", "2", NA, "2"] [RecipeIngredientParts] ["toasted sesame seeds", "Dijon mustard", "skinless chicken pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.4 [FatContent] 10.8 [SaturatedFatContent] 1.8 [CholesterolContent] 69.0 [SodiumContent] 270.1 [CarbohydrateContent] 8.9 [FiberContent] 1.8 [SugarContent] 0.7 [ProteinContent] 24.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In shallow bowl, mix breadcrumbs with sesame seeds. In small bowl, mix mustard, oil, Italian seasoning, salt and pepper; spread over chicken. Roll in breadcrumb mixture. Place on gre ased baking sheet. Bake in 350F oven for 40 to 45 minutes or until breast is no longer pink inside and juices run clear when legs are pieced. Broil for 1 to 2 minutes to brown. Or barbecue, bone side up, on preheated grill over medium heat with lid down for 25 to 35 minutes, turning once or twice.
[Name] Polenta Pizzarina [AuthorId] 1586 [AuthorName] Cyclopz [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T03:56:00Z [Description] Make and share this Polenta Pizzarina recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["2", "2", "16", "1/2", "1/2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["water", "polenta", "soy mozzarella cheese", "vegetarian pizza sauce", "tomatoes", "green pepper", "mushrooms"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 1057.7 [FatContent] 10.9 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 182.8 [CarbohydrateContent] 220.7 [FiberContent] 28.5 [SugarContent] 22.0 [ProteinContent] 35.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350F.", "Put water in a large pot or Dutch oven and bring to a boil over high heat. Meanwhile grate the soy cheese and set aside. When water is boiling, slowly pour in the polenta while stirring at the same time. Reduce heat to medium-low and continue stirring the polenta every few minutes to avoid lumps and prevent schorching.", "You may want to partially cover the pot with a lid as the polenta tends to start spitting as it thickens.", "It should take about 20 minutes for the polenta to become as thick as porridge. In the meantime, finely chop the green pepper and slice the mushrooms and tomatoes.", "Heat some non-fat cooking spray in a frying pan, add peppers and mushrooms and saute a few minutes over medium heat until the juices have been released.", "Drain off excess juice. When the polenta has thickened, turn off heat and stir in half of the grated soy mozzarella and all of the dried pepper flakes.", "Transfer the polenta to a 10\" by 15\" rectangular glass or stainless steel oven pan and spread out evenly.", "Let cool for 15 minutes while you take a break.", "When the polenta has sufficiently cooled, spread the pizza sauce evenly over the top, followed by the tomato slices, green peppers and mushrooms.", "Sprinkle remainder of the soy mozzarella on top of the vegetables, followed by the Italian seasoning.", "Place dish in oven on lower rack and bake 15-20 minutes until heated through and cheese has melted.", "Suggestions Cut polenta pizza into eight squares and serve immediately, by itsel f or with a mixed green salad.", "* Polenta is coarsely ground yellow corn.", "It can be found in most health food stores, vegetarian grocery stores and Spanish grocers.", "Soy mozzarella cheese can be found in most health food and vegetarian grocery stores." ]
[Name] Greek Chickens in Togas [AuthorId] 1801 [AuthorName] heatherondo [CookTime] PT13M [PrepTime] PT5M [TotalTime] PT18M [DatePublished] 1999-10-17T03:56:00Z [Description] Make and share this Greek Chickens in Togas recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Greek", "European", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2 -3", "1/2", "1/4", "3", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "feta cheese", "yellow onion", "black olives", "ricotta cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 979.4 [FatContent] 27.2 [SaturatedFatContent] 10.6 [CholesterolContent] 219.9 [SodiumContent] 1814.3 [CarbohydrateContent] 124.6 [FiberContent] 10.0 [SugarContent] 12.3 [ProteinContent] 56.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix cooked chicken, feta cheese, onions, olives, ricotta cheese, Greek seasoning in food processor. Blend until it's a chunky mix (if you do not have a food processor, finely mince everything and mix]. Take crescent rolls, unroll them and separate them. Spoon in the mix in to each crescent roll; roll up and bake according to rolls directions.
[Name] Greek Macaroni and Cheese [AuthorId] 1801 [AuthorName] heatherondo [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-10-17T03:56:00Z [Description] Make and share this Greek Macaroni and Cheese 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/34/57/picXm7RUF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/57/picXAJSa3.jpg"] [RecipeCategory] Cheese [Keywords] ["Greek", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2/3", "2", "2", "1", "2", "1/2", "3", "2", "2", "1"] [RecipeIngredientParts] ["multi colored shell macaroni", "evaporated milk", "feta cheese", "parmesan cheese", "ricotta cheese", "cream cheese", "mozzarella cheddar blend cheese", "canned spinach", "black olives"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 242.0 [FatContent] 8.6 [SaturatedFatContent] 4.8 [CholesterolContent] 27.8 [SodiumContent] 243.2 [CarbohydrateContent] 30.4 [FiberContent] 1.5 [SugarContent] 1.4 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. In microwave safe bowl or sauce pan combine milk, cream cheese, ricotta, Parmesan, feta, mozzarella/cheddar and Greek seasoning. Blend well and heat stirring to prevent burning. Add spinach, mushrooms, olives; stir thoroughly. Spray no-stick spray in baking dish, spread out macaroni and cover with cheese/veggie mix Bake for 35 minutes.
[Name] Egg Noodles [AuthorId] 1849 [AuthorName] gypsy [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-17T14:56:00Z [Description] Make and share this Egg Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA] [RecipeIngredientParts] ["flour", "water"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 540.3 [FatContent] 7.0 [SaturatedFatContent] 2.0 [CholesterolContent] 245.3 [SodiumContent] 83.7 [CarbohydrateContent] 95.8 [FiberContent] 3.4 [SugarContent] 0.8 [ProteinContent] 20.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Beat the egg before adding it and the water to the flour. (I use regular all-purpose flour, not the fancy semolina kind.] Add a little more flour if needed to keep dough from being too sticky. Knead until it is smooth and glossy, then run through pasta maker as per your usual procedure OR cut the dough into three or four balls and roll out each one, separately of course, o n a floured surface, until it is only around an eighth of an inch thick. Use a very sharp knife to cut into noodles of the width you desire and drape over something (yeah, I have a formal pasta drying rack...but according to the latest COOK'S ILLUSTRATED, draping a broom handle between two chairs works just fine...] to dry. If the noodles are very short, you can sit them on a cooling rack to dry but you'll probably need several cooling racks to make this work. Allow to dry at least an hour, up to overnight. You shouldn't need to add oil to this recipe but if you insist, limit yourself to the ones without too distinctive a flavor (canola works for me, although some people say they can taste it, so perhaps soy or corn would work better for them; olive oil, for instance, is too flavorful for this.] and never more than a tablespoon for this entire recipe...even a tablespoon sounds like 'way too much to me.... phyllis
[Name] Chicken and Vegetable Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T06:45:00Z [Description] Make and share this Chicken and Vegetable 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/34/59/picz3INjX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/59/picJFU6af.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "8", "2", "2", "1", NA, "1/2", "1/4", "2", "3", "2", "1/2", "1/2", "4"] [RecipeIngredientParts] ["fresh mushrooms", "boneless skinless chicken breast halves", "purple onion", "low sodium chicken broth", "no-salt-added chicken broth", "olive oil", "dried rosemary", "salt", "pepper", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 321.3 [FatContent] 11.6 [SaturatedFatContent] 2.0 [CholesterolContent] 100.7 [SodiumContent] 394.9 [CarbohydrateContent] 16.0 [FiberContent] 3.1 [SugarContent] 7.3 [ProteinContent] 37.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray. In a small bowl, mix together chicken broth and remaining ingredients. Pour half of broth mixture into roasting pan. Bake, uncovered, for 20 minutes. Stir; pour remaining broth mixture into roasting pan. Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked. Cut chicken into bit-size pieces. Mix and serve
[Name] Low Fat Carrot Cake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-10-19T06:48:00Z [Description] Make and share this Low Fat Carrot Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "4", "2", "2", "2", "2", "1/2", "3/4"] [RecipeIngredientParts] ["carrots", "sugar", "pineapple", "prune puree", "vanilla", "flour", "baking soda", "cinnamon", "salt", "coconut meat"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.3 [FatContent] 2.0 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 356.4 [CarbohydrateContent] 57.1 [FiberContent] 2.7 [SugarContent] 37.7 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°F.", "Coat a 9x13-inch baking pan with nonstick cooking spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly.", "Add remaining ingredients except coconut; mix completely.", "Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean.", "Cool on rack.", "Cut into squares to serve. NOTE; can substitute jarred baby food prunes (about 4 2 1/2 oz jars] Makes 12 servings." ]
[Name] Braised Pumpkin [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T06:49:00Z [Description] Make and share this Braised Pumpkin recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1", "1", "3/4", "2", "1/8", NA, "4"] [RecipeIngredientParts] ["vegetable broth", "soy sauce", "onion", "pumpkin", "white pepper", "salt", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 255.4 [CarbohydrateContent] 8.6 [FiberContent] 1.2 [SugarContent] 2.9 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large non-stick frying pan, add the broth, soy sauce, apple juice, onions, pumpkin, and pepper. Bring mixture to a boil, cover, and reduce heat. Simmer for 10-12 minutes. Add salt if you prefer and garnish with green onions.
[Name] Chicken Loaf II [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T06:53:00Z [Description] Make and share this Chicken Loaf II recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["chicken thigh", "brownberry herb stuffing mix", "parmesan cheese", "egg", "onion", "salt", "pepper", "ketchup"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 344.1 [FatContent] 21.8 [SaturatedFatContent] 6.3 [CholesterolContent] 145.3 [SodiumContent] 751.4 [CarbohydrateContent] 12.1 [FiberContent] 1.3 [SugarContent] 5.2 [ProteinContent] 24.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 F.", "Line a 8 by 4 inch loaf pan with foil.", "In a large bowl, combine ground chicken, crushed stuffing mix, cheese, egg, onion and salt and pepper.", "Mix well and pack into the loaf pan.", "Spread ketchup over the loaf.", "Bake for 45 minutes or until a thermometer inserted in the center of the loaf reads 1800 F.", "Leave the loaf at room temperature for 10 minutes then drain off any liquid.", "Lift the loaf out of the pan, peel away the foil and slice. Makes 4 to 6 servings." ]
[Name] Basil Cucumber Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-19T06:59:00Z [Description] Make and share this Basil Cucumber 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/34/64/picwVeQjn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/64/picts7077.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1 -2", NA, NA, NA, NA, "1"] [RecipeIngredientParts] ["cucumbers", "fresh basil", "red onion", "currants", "garlic powder", "red pepper flakes", "white wine vinegar", "water", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 188.2 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 22.3 [CarbohydrateContent] 45.0 [FiberContent] 6.9 [SugarContent] 19.9 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Thin-slice the cucumbers and onions and put them in a container. Rip or chop the basil and toss it in. Pour in vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cucumber. Sprinkle in some garlic, maybe 1/2 teaspoon? Let this marinate for at least 2 hours. It keeps well in the refrigerator for days. Add the tomatoes at the last minute.
[Name] Heavenly Potatoes [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 1999-10-19T07:05:00Z [Description] Make and share this Heavenly Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", NA, "1", "1", NA] [RecipeIngredientParts] ["potatoes", "onion", "half and half coffee creamer", "butter", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 574.0 [FatContent] 30.3 [SaturatedFatContent] 19.0 [CholesterolContent] 83.3 [SodiumContent] 210.9 [CarbohydrateContent] 69.0 [FiberContent] 8.4 [SugarContent] 3.8 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil, cool, and grate potatoes. Add the rest of the ingredients and mix well. Place in a 9 X 13 inch baking dish (or casserole]. Sprinkle with the paprika. Cover with foil and refrigerate overnight or for at least 24 hours. Bake in a 350° oven for 45 minutes.
[Name] Pumpkin Walnut Cake [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-10-19T07:10:00Z [Description] Make and share this Pumpkin Walnut Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "3 1/2", "4", "1 1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "cinnamon", "eggs", "sugar", "canned pumpkin", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 832.0 [FatContent] 53.5 [SaturatedFatContent] 7.9 [CholesterolContent] 105.8 [SodiumContent] 869.9 [CarbohydrateContent] 81.1 [FiberContent] 4.4 [SugarContent] 40.1 [ProteinContent] 10.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix and beat all ingredients together. Pour into a well greased tube pan. Bake at 350° oven for 1 hour and 10 minutes. Remove and cool for 15 minutes. Remove from the pan. Serve with vanilla ice cream.
[Name] Apple Tapioca [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 1999-10-19T07:13:00Z [Description] Make and share this Apple Tapioca recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "3", "1", "2", "1/3", "3/4"] [RecipeIngredientParts] ["minute tapioca", "salt", "apples", "brown sugar", "lemon juice", "nutmeg", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 729.5 [CarbohydrateContent] 92.0 [FiberContent] 2.6 [SugarContent] 79.9 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Cook the tapioca and salt in 4 cups of water in a double boiler for 15 - 20 minutes or until the tapioca is clear. Put the apples into a well greased baking dish. Cover with sugar, mixed with spices, and the lemon juice. Pour the tapioca mixture onto the apple mixture. Bake in oven for 45 minutes.
[Name] Chocolate Tapioca [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-10-19T07:13:00Z [Description] Make and share this Chocolate Tapioca recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "2", "1", "3", "1/8", "1", "2"] [RecipeIngredientParts] ["milk", "minute tapioca", "egg", "sugar", "salt", "real vanilla", "baker's unsweetened chocolate squares"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.9 [FatContent] 12.2 [SaturatedFatContent] 7.2 [CholesterolContent] 65.7 [SodiumContent] 169.3 [CarbohydrateContent] 24.3 [FiberContent] 2.4 [SugarContent] 14.0 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scald 1 cup of milk on the double boiler. Add the tapioca and cook for 20 minutes or until it is clear. Add sugar and salt. Add the tapioca to the egg yolk mixture. Put back over boiler and cook until thickened. Remove from heat. Add the stiffly beaten egg whites, vanilla, and chocolate; blend with the rest of the 1/2 cup of scalded milk.
[Name] Crock Pot Chicken, Gravy and Stuffing [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 1999-10-19T13:24:00Z [Description] Make and share this Crock Pot Chicken, Gravy and Stuffing 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/34/70/ogZ68kwdRCGCEQXfkc7O_chicken-gravy-stuffing-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/70/R0KvxoYMRdOrVRexkOPi_chicken-gravy-stuffing-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/70/picJiM0XC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/70/picxCw4iM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/70/picpqZQO0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/70/eCD5Sqw4RjWzzhZCmnh0_DSCF3789.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/70/picOGv377.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/70/pic51t7Ux.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/70/01463043960.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/70/r1L1ky5tSwiUAij2IXbj_chicken-gravy-stuffing-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/70/picZPYThc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/70/piczAsTb7.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["4", NA, NA, "1", "4 -6", "1", "1", "1/4", "2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salt", "pepper", "chicken broth", "swiss cheese", "milk", "Pepperidge Farm Herb Stuffing", "butter"] [AggregatedRating] 5.0 [ReviewCount] 339.0 [Calories] 594.1 [FatContent] 43.4 [SaturatedFatContent] 23.0 [CholesterolContent] 170.4 [SodiumContent] 1632.2 [CarbohydrateContent] 12.8 [FiberContent] 0.0 [SugarContent] 2.0 [ProteinContent] 37.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour Chicken broth over breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6 hours or high for 3.
[Name] Crock Pot Chicken Parmigiana [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 1999-10-19T13:24:00Z [Description] Make and share this Crock Pot Chicken Parmigiana 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/34/71/pic4mIkoG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/71/picba2zKH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/71/picrO60lE.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cheese", "Vegetable", "Meat", "European"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "1", "1/2", "1", "1", "6", NA] [RecipeIngredientParts] ["chicken breasts", "egg", "salt", "black pepper", "butter", "margarine", "eggplant", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 600.1 [FatContent] 37.7 [SaturatedFatContent] 18.1 [CholesterolContent] 188.8 [SodiumContent] 1032.1 [CarbohydrateContent] 22.4 [FiberContent] 4.4 [SugarContent] 4.1 [ProteinContent] 42.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut whole chicken breasts into halves. In bowl, beat egg, salt, and pepper. Dip chicken into egg then coat with crumbs. In large skillet, saute chicken in butter or margarine. Arrange chicken and eggplant in crock pot with eggplant on bottom. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add Mozzarella cheese 15 minutes before serving. Top with Parmesan cheese.
[Name] Crock Pot Rathskeller Pork [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT6H30M [PrepTime] PT20M [TotalTime] PT6H50M [DatePublished] 1999-10-19T13:24:00Z [Description] Make and share this Crock Pot Rathskeller Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] ["4 -5", "1", "1", "1/2", "1", "1/2", "1/4", "4", "2", "1/2"] [RecipeIngredientParts] ["olive oil", "green onion", "seasoning salt", "black pepper", "water", "potatoes", "cabbage"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 469.6 [FatContent] 18.5 [SaturatedFatContent] 7.0 [CholesterolContent] 89.4 [SodiumContent] 593.2 [CarbohydrateContent] 48.0 [FiberContent] 6.3 [SugarContent] 3.7 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, brown chops in oil on both sides. Drain off excess fat. Combine undiluted soup with onions, seasoned salt, pepper, and water. Arrange alternate layers of meat, potatoes, and cabbage in crock pot. Pour soup mixture over. Cover and cook 4 to 6 hours on low. Turn to high. Add cream; cover and cook on high for 20 to 30 minutes.
[Name] Spiced Pear Butter II [AuthorId] 1743 [AuthorName] Robin Cowdrey [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T19:47:00Z [Description] Make and share this Spiced Pear Butter II recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["10", "1/2", "1/4", "1/2", "2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["pears", "honey", "orange zest", "granulated sugar", "cinnamon", "ginger", "nutmeg", "clove"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 1046.3 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.4 [CarbohydrateContent] 274.9 [FiberContent] 19.2 [SugarContent] 239.4 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 3 jars [RecipeInstructions] This dark spread has an intense flavour. It is a terrific way to use up a basket of very ripe pears. Wash pears, remove stems and cores. Chop coarsely. Place in a large heavy-bottomed saucepan over low heat. Bring to a simmer, cover and cook 30 minutes or until tender, stirring often. Press pulp through a sieve or food mill. You should have about 5 cups puree. Return to saucepan with honey, orange juice and zest, sugar, cinnamon, ginger, nutmeg and cloves. Bring to a boil, reduce heat to medium low and cook, uncovered, for 45 to 60 minutes or until reduced by half and very thick. Stir often. To test for doneness, place a spoonful on a chilled saucer and holding over the sink, turn it over. If pear butter is done, it won't fall off. Pour into hot 1 cup jars, leaving 1/2 inch headspace. Seal with two-piece metal lids. Process in a boiling water canner for 10 minutes. Remove jars to a folded towel on the counter and let cool for 24 hours. Check seals, label and store in a cool, dark place Contributor: Rose Murray - Preserving Pleasure Yield: 3 jars
[Name] Homemade Pasta [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 1999-10-19T20:04:00Z [Description] I saw this on a cooking show on TV and it's now my favourite recipe for making noodles. The food processor does all the hard work of kneading the dough for you. I usually dry my strips from the pasta machine a little before cutting them into noodles. They seem to separate better that way. I then put meal size quantities in zip lock bags and freeze This saves hanging them up to dry. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/f41wx70bRDmnv1JegL8d_pasta2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/BHb5yZg0TbCIUCg7mtLG_CD4B433D-506D-4D85-85C2-2526CC1C2942.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/fhwT4duKQxmJD8xNNTuE_pasta1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/pic5Lv13u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/QW6QbdTSqs4CZQNQJ5AN_12BED675-E4C6-4B8C-9314-24A0CB05B7C6.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/XrRxoTnxT4WFjiPZgmVX_3A08B27B-3746-453E-94F0-B8B9C6B69188.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/PXXwdkgT9Gd4ETbLXzbW_27905074-B760-4B1A-B860-BA78A0C32AA8.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3474/mHh6fax9SZumtLb5KYJT_67394D9E-3B33-451F-962A-F10F4D0358E2.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/NaLxammMROSzdwtzdNLs_pasta3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/pickXgBP2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/pict7001a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/pic4Lnuho.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/picdYTulu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/picu5vncW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/74/picYSaYRE.jpg"] [RecipeCategory] Healthy [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "4"] [RecipeIngredientParts] ["general purpose white flour", "eggs", "olive oil", "water"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 293.1 [FatContent] 6.4 [SaturatedFatContent] 1.3 [CholesterolContent] 93.0 [SodiumContent] 37.2 [CarbohydrateContent] 47.9 [FiberContent] 1.7 [SugarContent] 0.3 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients to a food processor. Process until mixture starts to form a ball. You should knead the dough for at about ten minutes until it bouncers back when pressed down with your finger. You may want to start with a little less water depending on the size of your eggs and moistness of your flour. Wrap ball in plastic wrap and let rest for about an hour. Then make your pasta using your pasta machine or rolling out. Enjoy -- .
[Name] Pickled Tomato Parcels [AuthorId] 1852 [AuthorName] elamel [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T19:53:00Z [Description] Make and share this Pickled Tomato Parcels recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["6", "1/4", "1/2", "1", "1/4", "1/4", NA, "6", "3", "3"] [RecipeIngredientParts] ["green tomatoes", "coarse salt", "head of cabbage", "whole mustard seeds", "clove", "allspice", "white vinegar", "chipotle chiles", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.2 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4759.8 [CarbohydrateContent] 16.0 [FiberContent] 3.8 [SugarContent] 9.9 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove a slice at the stem end of tomato. With a melon baller remove seeds and ribs, leaving outer wall intact. Sprinkle inside of each tomato with 1 tsp salt. Place tomatoes upright in a glass or plastic container with enough room to hold the tomatoes in one layer with the top slices next to them. Cover with cold water and soak 24 hours. The next day take the tomatoes out and drain upside down. While they are draining, shred cabbage into a large glass or crockery bowl. Toss the cabbage with rest of the salt, and set aside for 30 minutes until it gives off moisture. Cover the cabbage with cold water, swish to remove salt and drain it in a colander. Rinse and dry the bowl. Squeeze handfuls of the cabbage to remove as much liquid as you can and place the cabbage back in the bowl. Toss cabbage with mustard, cloves and allspice and pack gently into the tomatoes. Replace the tops and tie in place with kitchen twine. Scald the tomato container and place tomatoes in it upright. Cover tomatoes with the vinegar, add peppers and garlic, and place a scalded plate over the toma toes. Weight the plate so that the plate is under the vinegar level but does not crush the tomatoes. Cover the container with plastic wrap. Let the tomatoes sit in a cool place for 1 week. This recipe comes from The Tomato Imperative. I have had success with other recipes in the book.
[Name] Friendship Fruit Starter & Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT817H30M [TotalTime] PT817H30M [DatePublished] 1999-10-19T19:58:00Z [Description] Make and share this Friendship Fruit Starter & Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["8 1/2", "1", "1", "1", "1", "1", "1", "1", "1", "4", "2/3", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "maraschino cherries", "chunk pineapple", "instant vanilla pudding", "eggs", "cream cheese", "powdered sugar", "vanilla", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 689.1 [FatContent] 19.4 [SaturatedFatContent] 4.5 [CholesterolContent] 41.8 [SodiumContent] 326.5 [CarbohydrateContent] 129.4 [FiberContent] 1.9 [SugarContent] 117.4 [ProteinContent] 4.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] (Do not refrigerate]. Keep on counter top in gallon jar. Stir several times daily. This will make enough fruit for 3 cakes. Cover jar with a cloth, not a lid. Combine 1 cup sugar, peach juice and pineapple juice, stir everyday for 2 weeks. Next combine 1 1/2 cups starter, 2 1/2 cups sugar and cut up peaches with juice, stir for 10 days. Then add 2 1/2 cups sugar and pineapple with juice, stir for 10 more days. Then add 2 1/2 cups sugar, fruit cocktail with juice and chopped up cherries, stir for 10 more days. Then drain fruit juice from fruit and give to friends for a starter 1 1/2 cups to 4 or 5 friends. To make the cake: mix all cake ingredients together, pour into greased and floured bundt pan. Bake at 350°F for 50 to 55 minutes. This cake freezes well if you would like to freeze a couple for later. To make the icing: Beat all icing ingredients until fluffy. Double icing recipe for three cakes.
[Name] Pedernales River Chili Con Carne II [AuthorId] 1814 [AuthorName] Karl E. Moser [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-10-19T19:58:00Z [Description] Its Chili Time! When the weather FINALLY turns cool , it's time for a steaming "Bowl of Red"! Chili, to an aficionado, is more than a spicy stew; it is a craving, a passion, for a simmered combination of meat and chile peppers that warms the heart and inspires the soul. The exact origin of chili is still shrouded in mystery. Some people believe it wa s originated by chuckwagon cooks who regularly prepared stew for the cowpokes of the Southwest. Possibly, one of the these cooks ran out of black pepper and in his search for a substitute, he came across some red chile peppers which were common among the Indians and Mexicans in the territory that is now west Texas. These undomesticated capsicums were extremely hot. When the cowboys inquired about the source of the extreme heat, they were told that the heat came from the "chile", or hot pepper. Over time, this sizzling stew became popular in its own right, and became known as "chili". Chili became so popular in Texas and later [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "6", "2", NA, "2"] [RecipeIngredientParts] ["lean beef", "onion", "garlic cloves", "oregano", "cumin", "chili powder", "tomatoes", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.1 [FatContent] 17.8 [SaturatedFatContent] 7.7 [CholesterolContent] 105.8 [SodiumContent] 150.5 [CarbohydrateContent] 5.1 [FiberContent] 1.6 [SugarContent] 2.6 [ProteinContent] 30.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown meat with onion and garlic until meat is cooked through. Add rest of ingredients. Bring to a boil, lower heat and simmer for an hour with the cover on the skillet or pot. Skim off grease.
[Name] Rustler's Chili Con Carne With Beans [AuthorId] 1814 [AuthorName] Karl E. Moser [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 1999-10-19T19:58:00Z [Description] Its Chili Time! When the weather FINALLY turns cool , it's time for a steaming "Bowl of Red"! Chili, to an aficionado, is more than a spicy stew; it is a craving, a passion, for a simmered combination of meat and chile peppers that warms the heart and inspires the soul. The exact origin of chili is still shrouded in mystery. Some people believe it wa s originated by chuckwagon cooks who regularly prepared stew for the cowpokes of the Southwest. Possibly, one of the these cooks ran out of black pepper and in his search for a substitute, he came across some red chile peppers which were common among the Indians and Mexicans in the territory that is now west Texas. These undomesticated capsicums were extremely hot. When the cowboys inquired about the source of the extreme heat, they were told that the heat came from the "chile", or hot pepper. Over time, this sizzling stew became popular in its own right, and became known as "chili". [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/78/picrvkOJB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/78/pic8N2kt5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/78/picr9DOvn.jpg"] [RecipeCategory] Southwestern U.S. [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "2", "1", "1 1/2", "6 -7", "1/4", "1", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["lean ground beef", "onions", "green pepper", "celery", "garlic clove", "tomatoes", "tomato sauce", "water", "chili powder", "salt", "black pepper", "bay leaf", "red kidney beans"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 3198.0 [FatContent] 104.0 [SaturatedFatContent] 38.9 [CholesterolContent] 589.7 [SodiumContent] 6862.9 [CarbohydrateContent] 304.1 [FiberContent] 101.9 [SugarContent] 63.2 [ProteinContent] 278.5 [RecipeServings] nan [RecipeYield] 1 pot [RecipeInstructions] Cook ground beef, onions, green pepper, celer y, and garlic in large pan till meat is browned. Do not drain. Stir in undrained tomatoes, and remaining ingredients except kidney beans. Simmer uncovered for 1 1/2 hrs., stirring occasionally. Stir in beans and cook another 30 minutes.
[Name] Spinach, Rice and Feta Pie [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T19:58:00Z [Description] Make and share this Spinach, Rice and Feta Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Spinach", "Rice", "Cheese", "Greens", "Vegetable", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1/2", "1/4", "1 1/2", "2", "3", "1", "2", "10", "2", NA] [RecipeIngredientParts] ["butter", "onion", "all-purpose flour", "salt", "pepper", "milk", "long-grain rice", "feta cheese", "egg", "frozen spinach", "olive oil", "olive oil flavored cooking spray"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 398.9 [FatContent] 12.8 [SaturatedFatContent] 5.5 [CholesterolContent] 56.3 [SodiumContent] 475.4 [CarbohydrateContent] 57.6 [FiberContent] 2.7 [SugarContent] 2.0 [ProteinContent] 13.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Spray a 9 inch pie plate with the cooking spray. Squeeze all moisture out of spinach. In a large saucepan, over medium heat, melt butter and saute onion 3 minutes. Stir in flour, salt and pepper. Gradually add in milk stirring with a whisk, until smooth. Bring mixture to a boil, reduce heat and simmer until slightly thickened, stirring constantly. Remove from heat. Stir in rice, Feta, egg, egg white and spinach. Pour mixture into prepared pie plate, sprinkle top with Parmesan and b ake for 35 minutes. Turn broiler on and broil until top is golden brown, about 2 minutes.
[Name] Bifteki (Greek Hamburgers) [AuthorId] 1544 [AuthorName] tranch [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-10-19T19:58:00Z [Description] Make and share this Bifteki (Greek Hamburgers) recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Greek", "European", "< 30 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2", "4", NA, "2", NA, "1", "4", "4", "3", "1/2"] [RecipeIngredientParts] ["turkey", "onions", "garlic cloves", "parsley", "eggs", "oregano", "tomatoes", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 804.9 [FatContent] 42.6 [SaturatedFatContent] 17.1 [CholesterolContent] 387.9 [SodiumContent] 972.1 [CarbohydrateContent] 17.5 [FiberContent] 1.6 [SugarContent] 6.1 [ProteinContent] 83.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix first 8 ingredients together in a medium bowl. Divide in half and form 2 patties. Place the chees e and tomato slice between two patties and form into one large patty. Grill, or broil until done. Place on a toasted bun, sourdough bread or dark bread and serve. - - - - - - - - - - - - - - - - - -.
[Name] Tofu [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-10-19T20:00:00Z [Description] Make and share this Tofu recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Low Cholesterol", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/4", "1/8", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["soy dairy firm tofu", "vegan mayonnaise", "prepared yellow mustard", "salt", "turmeric", "garlic powder", "onion powder", "fresh scallions", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 510.6 [FatContent] 32.1 [SaturatedFatContent] 4.9 [CholesterolContent] 14.4 [SodiumContent] 1109.7 [CarbohydrateContent] 27.3 [FiberContent] 7.7 [SugarContent] 6.0 [ProteinContent] 37.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Drain tofu and mash well with fork. Combine tofu with mayonnaise and spices. Blend well; then mix in diced vegetables. Serve on a bed of crisp greens or use as a sandwich spread.
[Name] Tofu Chili [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T20:00:00Z [Description] Make and share this Tofu Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Southwestern U.S.", "Vegan", "Low Cholesterol", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["5", "2", "1/4", "1 1/2", "3", "1/2", "1/2", "1 1/2", "1", "2", "3", "1", "1 1/2", "2"] [RecipeIngredientParts] ["pinto beans", "frozen tofu", "soy sauce", "tomato paste", "garlic powder", "water", "green pepper", "onions", "garlic", "sea salt", "chili powder", "cumin"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 616.4 [FatContent] 31.9 [SaturatedFatContent] 4.6 [CholesterolContent] 0.0 [SodiumContent] 1147.7 [CarbohydrateContent] 41.1 [FiberContent] 15.6 [SugarContent] 2.4 [ProteinContent] 52.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cut tofu in bite-size pieces and freeze overnight. Thaw out the next day (about 1 hour]. Mix soy sauce, tomato paste, corn oil, garlic powder and liquid and add thawed tofu; heat up in a skillet. In a separate skillet, saute green pepper, onions and garlic in oil until onions turn clear. Put all ingredients in a pot and simmer together. You may have to add more liquid. Cook 20 to 40 minutes.
[Name] Italian Beef Sandwiches [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T20:00:00Z [Description] Make and share this Italian Beef Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3 -5", "3", "3", "2", "1", "4", "1", "8"] [RecipeIngredientParts] ["pepper", "onion", "parsley flakes", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2057.1 [FatContent] 83.1 [SaturatedFatContent] 37.3 [CholesterolContent] 898.1 [SodiumContent] 1571.7 [CarbohydrateContent] 39.7 [FiberContent] 5.5 [SugarContent] 10.1 [ProteinContent] 292.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine all ingredients in roast pan. Fill with water until meat is half-way covered. Bake at 350 degrees for 3 hours. Remove meat and shred it. Put shredded meat back in roast pan and bake another 1/2 hour. Drain and serve on French bread. May prepare in a crock-pot but will need to cook 8 hours.
[Name] Italian Beef Sandwiches II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT3H35M [PrepTime] PT0S [TotalTime] PT3H35M [DatePublished] 1999-10-19T20:00:00Z [Description] Make and share this Italian Beef Sandwiches II recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "European", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2 -3", "2 -3", "1", "1", "1", "4", NA, "2", "1", "1/2", NA] [RecipeIngredientParts] ["rump roast", "water", "beef bouillon cubes", "marjoram", "thyme", "oregano", "Tabasco sauce", "Worcestershire sauce", "garlic clove", "green pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 913.6 [FatContent] 55.4 [SaturatedFatContent] 21.8 [CholesterolContent] 340.4 [SodiumContent] 720.1 [CarbohydrateContent] 2.9 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 94.5 [RecipeServings] nan [RecipeYield] 5-7 pound roast [RecipeInstructions] Roast rump roast on rack in open roasting pan in 350 degrees oven, allowing about 40 minute s per pound. Roast will be rare. Cool and slice very thin. To drippings in pan, add water and 1 bouillon cube for each cup of water. Add marjoram, thyme, oregano, salt, pepper, Tabasco sauce, Worcestershire sauce, garlic and green pepper. Simmer 15 minutes. Add thinly sliced beef and marinate in gravy in refrigerator overnight. When ready to serve, bring mixture to simmer on top of stove. Do not boil, only heat through. Serve on Italian bread.
[Name] Marinated Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T20:21:00Z [Description] Make and share this Marinated Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["head cauliflower", "broccoli", "mushroom", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 792.3 [FatContent] 24.1 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 1991.7 [CarbohydrateContent] 128.0 [FiberContent] 55.3 [SugarContent] 37.7 [ProteinContent] 52.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Marinate for 24 hours in: 1/2 cup vinegar 1 cup oil 1 Tbsp. Accent 1 Tbsp. salt 1 1/2 tsp. pepper 1 Tbsp. garlic salt Stir every 2 hours.

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