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[Name] Sock-It-to-Me Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T20:22:00Z [Description] Make and share this Sock-It-to-Me Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "4", "8", "1/2", "2", "2", "2", "1", "2"] [RecipeIngredientParts] ["sugar", "eggs", "sour cream", "angel flake coconut", "brown sugar", "cinnamon", "confectioners' sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 368.9 [FatContent] 20.6 [SaturatedFatContent] 4.5 [CholesterolContent] 55.2 [SodiumContent] 277.1 [CarbohydrateContent] 43.3 [FiberContent] 1.0 [SugarContent] 16.3 [ProteinContent] 4.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Mix cake mix, oil and 1/2 cup sugar well. Add 4 eggs, one at a time, sour cream and nuts. Mix well. Pour 1/2 batter into tube pan. Mix coconut, brown sugar and cinnamon and sprinkle over batter in pan evenly. Add remaining batter. Bake about 1 hour at 350 degrees. Icing: Glaze cake with topping made with the confectioners sugar and milk. Pour over cake while hot.
[Name] Fresno Potato Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T20:22:00Z [Description] Make and share this Fresno Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2 - 3", "4", "4", "1/2", "1", "1", NA, "3/4", "3"] [RecipeIngredientParts] ["potatoes", "bacon", "green onions", "milk", "sour cream", "cheddar cheese", "seasoned croutons", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 347.4 [FatContent] 21.5 [SaturatedFatContent] 11.8 [CholesterolContent] 49.0 [SodiumContent] 291.6 [CarbohydrateContent] 29.9 [FiberContent] 3.5 [SugarContent] 1.6 [ProteinContent] 9.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes just until tender. Drain well. Cool. Peel and cut into 1/4-inch slices. In greased, shallow two quart casserole, arrange half of the potato slices. Top with half of the bacon and onion. Stir milk into sour cream; spread half the mixture over onion, then half the cheese. Season with salt and pepper. Repeat layers. Sprinkle with croutons and drizzle butter over all. Bake in 350 degrees oven for 30 minutes or until hot throughout.
[Name] Sauerkraut Salad [AuthorId] 1856 [AuthorName] Mary Lincoln [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T20:33:00Z [Description] Make and share this Sauerkraut Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1", "4", "4"] [RecipeIngredientParts] ["iceberg lettuce", "sauerkraut", "tomatoes", "mayonnaise", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 401.7 [FatContent] 29.9 [SaturatedFatContent] 8.5 [CholesterolContent] 40.2 [SodiumContent] 1418.3 [CarbohydrateContent] 32.9 [FiberContent] 8.0 [SugarContent] 15.6 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Toss first three ingredients together. Combine mayonnaise and sour cream and toss with salad. Serve immediately.
[Name] Black Pepper Parmesan Dressing [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-10-19T20:28:00Z [Description] Make and share this Black Pepper Parmesan Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/3", "4", "1", "1/2", "1"] [RecipeIngredientParts] ["skim milk buttermilk", "nonfat cottage cheese", "fresh parmesan cheese", "wine vinegar", "garlic clove", "salt", "coarse black pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 302.7 [FatContent] 14.0 [SaturatedFatContent] 8.5 [CholesterolContent] 47.9 [SodiumContent] 2353.7 [CarbohydrateContent] 11.3 [FiberContent] 0.8 [SugarContent] 6.9 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] 3/4 cups [RecipeInstructions] Combine all ingredients in blender or food processor. Blend until smooth.
[Name] Papa Vaughn's Thick Bread [AuthorId] 1857 [AuthorName] Maryam al-Sayed [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T22:56:00Z [Description] My husband's grandfather used to make this for him around Christmas time, but it's really good anytime it's cold out. Papa Vaughn's Thick Bread [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/4 - 1 1/2", "1", "1", "1/4", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "ground lamb", "sweet whole kernel corn", "red bell pepper", "sugar", "onion powder", "garlic powder", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4512.3 [FatContent] 236.3 [SaturatedFatContent] 85.6 [CholesterolContent] 499.8 [SodiumContent] 12745.4 [CarbohydrateContent] 415.5 [FiberContent] 60.0 [SugarContent] 85.1 [ProteinContent] 184.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Preheat oven to temperature according to package. Prepare cornbread mix according to package directions.", "add everything but bell peppers.", "Mix thoroughly.", "Pour into greased baking dish, we usually use a 9x13x2 pan.", "Place bell peppers on top before placing in oven.", "Bake according to package directions.", "or until toothpick inserted in center comes out clean.", "Serve hot with a glass of ice cold milk.", "This can be made into muffins instead.", "We usually serve this with chili con carne. His grandfather used to m ake it for Christmas dinner and they usually had honey baked ham." ]
[Name] Lemon Lime Punch [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T01:25:00Z [Description] Make and share this Lemon Lime Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "12", "30", "2", "1", "2", "1"] [RecipeIngredientParts] ["water", "soda water", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3250.1 [FatContent] 16.1 [SaturatedFatContent] 7.1 [CholesterolContent] 5.9 [SodiumContent] 675.2 [CarbohydrateContent] 778.9 [FiberContent] 13.4 [SugarContent] 694.3 [ProteinContent] 19.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix together lemonade, orange juice, pineapple juice, cold water, soda water and ginger ale. Pour into punch bowl. Add the sherbet and stir for several minutes before serving. Needs no ice cubes.
[Name] Vegetable Lasagna [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 1999-10-19T01:25:00Z [Description] Make and share this Vegetable Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "6", "1", "1 1/4", "1", "1", "6", "1/2", "3", "1/2", "1", "1", "15", "1", "3", NA] [RecipeIngredientParts] ["zucchini", "fresh mushrooms", "garlic", "Fleischmann's margarine", "salt", "carrot", "broccoli floret", "flour", "white pepper", "1% low-fat milk", "parmesan cheese", "lowfat mozzarella cheese", "low-fat ricotta cheese", "frozen spinach", "parmesan cheese", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 736.2 [FatContent] 23.7 [SaturatedFatContent] 14.1 [CholesterolContent] 86.1 [SodiumContent] 1326.3 [CarbohydrateContent] 81.7 [FiberContent] 5.3 [SugarContent] 12.2 [ProteinContent] 48.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute zucchini, yellow squash, mushrooms and garlic until tender in 2 Tbs margarine. Add Italian seasoning and 1/4 tsp salt. Stir in carrots and broccoli; set aside and cool. Melt remaining margarine in saucepan; add flour, pepper and remain ing salt. Cook over medium heat 5 minutes. Stir in milk and cook until thickened. Remove from heat and stir in Parmesan cheese. Set aside. Cook pasta, according to package directions. Rinse in cool water and drain. Grease lasagna pan. Spoon only enough white sauce into lasagna pan to barely cover the bottom. Line with 3 noodles; spoon 1/2 the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella cheese over the vegetable mixture. Cover with another layer of pasta; spread with 1/2 the spinach ; cover with 1/2 the remaining white sauce. Repeat the layering; 3 noodles; remaining vegetables, 1/2 remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce. Cover with remaining mozzarella, sprinkle with parmesan and parsley over top. Bake 45 minutes in a preheated 350°F oven. Let stand 15 minutes before serving. Serve with crisp green salad and fresh bread.
[Name] Pasta Sauce [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T01:47:00Z [Description] Make and share this Pasta Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1/2", "1", "1", "1", "2", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["onion", "dry basil", "fennel seeds", "olive oil", "mushroom", "dry red wine", "tomato paste", "garlic", "dry tarragon", "dry oregano leaves", "zucchini", "green pepper", "tomatoes", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 990.3 [FatContent] 32.2 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 1437.5 [CarbohydrateContent] 126.8 [FiberContent] 30.3 [SugarContent] 74.0 [ProteinContent] 28.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a 4 to 5 quart pan over medium heat, cook onion, garlic, basil, tarragon, fennel and oregano in oil, stirring often until onion is limp, 10 to 15 minutes. Add zucchini, mushrooms and green pepper. Cook until mushrooms are limp, stirring often, 10 to 15 minutes. Add wine, tomatoes, tomato paste and sugar to pan. Bring to a boil over high heat, then reduce heat to low; cover and simmer until sauce is thick, stirring occasionally, about 45 minutes. Use hot. Makes about 7 cups. Pasta Sauce: 2 Tbsp. butter or margarine 2 Tbsp. all-purpose flour 1 tsp. McKay's instant chicken seasoning 1 cup milk 2 to 3 Tbsp. grated Parmesan cheese In a medium saucepan, melt butter or margarine over low heat. Blend in flour and seasoning. Add milk, stirring constantly and cook over medium heat until sauce is moderately thick and bubbly. Remove from heat and stir in Parmesan cheese. Makes approximately 1 cup sauce.
[Name] Mississippi Candied Yams [AuthorId] 1859 [AuthorName] Robb114 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T12:26:00Z [Description] Make and share this Mississippi Candied Yams 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/34/95/2a5fEIfSD6ph2uVynAsY-IMG_8991.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/95/jsUz6SYxRtibHVKj7GWW-IMG_8997.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/34/95/Ab0Tp8S1um0sgYay3j0A-IMG_8989.JPG"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "1/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["lemon", "granulated sugar", "unsalted butter", "cinnamon", "nutmeg", "salt"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 3255.3 [FatContent] 95.3 [SaturatedFatContent] 59.2 [CholesterolContent] 244.0 [SodiumContent] 720.9 [CarbohydrateContent] 599.7 [FiberContent] 62.0 [SugarContent] 212.3 [ProteinContent] 23.7 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Combine sugar, butter, orange juice, cinnamon, nutmeg, and salt in small sauce pan and heat gently to boiling, stirring frequently. Set aside to cool slightly. Arrange sliced yams and lemon slices in large baking dish as one layer, or slightly overlapping. Pour syrup mixture over yams. Bake at 325:F. for 2 to 2-1/2 hours, basting thoroughly every 15-20 minutes with syrup from baking pan. Turn yams occasionally. When done, yams should be tender when pierced with point of sharp knife and syrup has been almost completely absorbed and thickened. This dish may be prepared early in the day, covered lightly and reheated in oven or microwave.
[Name] Apple Crisp III [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-18T15:37:00Z [Description] Make and share this Apple Crisp III recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1 1/2", "1", "6", "1", NA] [RecipeIngredientParts] ["oatmeal", "all-purpose flour", "brown sugar", "granulated sugar", "butter", "granny smith apples", "salt", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 435.8 [FatContent] 16.0 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 133.8 [CarbohydrateContent] 73.8 [FiberContent] 2.6 [SugarContent] 58.7 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees and lightly spray a 9 X 13 inch baking pan with non-stick butter flavored cooking spray. In a large bowl combine oatmeal, flour, brown sugar and granulated sugar. Mix to combine. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Place sliced apples in an even layer over the bottom of the prepared pan and sprinkle with salt and cinnamon to taste. Top apple slices with oatmeal mixture and another dash of cinnamon. Bake 40 minutes, or until golden. Allow to cool 15 minutes before serving. Serving Ideas : Serve warm with ice cream or cold cut into large squares.
[Name] Pumpkin Cheesecake II [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T15:01:00Z [Description] Make and share this Pumpkin Cheesecake II recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Vegetable", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/4", "24", "1", "1/4", "2", "1 3/4", "2/3", "2", "1 1/4", "1/2", "2", "1/3", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "margarine", "granulated sugar", "cream cheese", "granulated sugar", "brown sugar", "eggs", "solid pack pumpkin", "evaporated milk", "cornstarch", "cinnamon", "nutmeg", "sour cream", "granulated sugar", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 389.8 [FatContent] 26.3 [SaturatedFatContent] 14.8 [CholesterolContent] 98.3 [SodiumContent] 252.5 [CarbohydrateContent] 34.8 [FiberContent] 0.4 [SugarContent] 28.2 [ProteinContent] 5.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl. Press onto bottom and 1\" up side of 9\" springform pan. Bake in preheated 350 degree oven for 6-8 min. Do not allow to brown. Cool on wire rack for 10 min. Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy. Beat in eggs, pumpkin and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly. Topping: Combine sour cream, sugar and vanilla in med. bowl. Spread over surface of warm cheesecake. Bake for an additional 5 min. Cool on wire rack. Chill for several hours or overnight. Remove side of springform pan before serving.
[Name] Grilled Steaks with Peppery Peach Salsa [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T11:30:00Z [Description] Make and share this Grilled Steaks with Peppery Peach Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1", "1/2", "1/4", "2", "1", "1", "1", "1/4", "1/8"] [RecipeIngredientParts] ["boneless beef top loin steaks", "salt", "pepper", "red bell pepper", "green onion", "fresh lemon juice", "lemon, rind of", "garlic", "fresh ginger", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 125.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 233.3 [CarbohydrateContent] 30.7 [FiberContent] 1.4 [SugarContent] 21.0 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle both sides of beef steaks with 1/4 teaspoon each salt and pepper. Remove seeds from bell pepper, leaving pepper whole. Place steaks and bell pepper on grid over medium, ash-covered coals. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once. Grill bell pepper 2 to 3 minutes, turning occasionally. While steaks continue to cook, cut four 1/2-inch thick rings from bell pepper; set aside for garnish. Coarsely chop enough remaining bell pepper to make 1/4 cup. In small saucepan, combine the 1/4 cup chopped bell pepper with salsa ingredients. Place on grid near edge of grill to heat until warm. Approximately 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks. To serve, place 1 bell pepper ring on each steak; fill rings with warm salsa. Makes 4 servings (serving size: 1/4 of recipe]. Tip: To broil, place steaks and bell pepper on rack in broiler pan so surface of meat is 3 to 4 inche s from heat. Broil bell pepper 5 minutes; remove and proceed as directed above. Broil steaks 13 to 17 minutes, turning once; approx. 5 minutes before steaks are done, brush both sides with 2 tablespoons salsa.
[Name] Pumpkin Swirl Cheesecake [AuthorId] 1678 [AuthorName] Mary Lord [CookTime] PT55M [PrepTime] PT1H [TotalTime] PT1H55M [DatePublished] 1999-10-19T07:39:00Z [Description] Make and share this Pumpkin Swirl Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "4", "2", "2/3", "1/2", "1", "4", "2", "2/3", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "flour", "cream cheese", "sugar", "ginger", "vanilla extract", "eggs", "heavy cream", "canned pumpkin", "brown sugar", "ground cinnamon", "ground nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 481.7 [FatContent] 28.1 [SaturatedFatContent] 14.8 [CholesterolContent] 144.8 [SodiumContent] 460.7 [CarbohydrateContent] 50.9 [FiberContent] 1.4 [SugarContent] 27.6 [ProteinContent] 7.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl. Press onto bottom of 8 or 9 inch springform pan. Filling: Beat cream cheese in large mixing bowl until smooth. Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla. Beat on high until smooth. Add eggs all at once. Beat on low until combined. Stir in cream. Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices. Spoon plain cream cheese mixture into pan. Carefully spoon pumpkin mixture over plain. Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.
[Name] Fish Sticks [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T11:36:00Z [Description] Make and share this Fish Sticks 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/35/00/Q46uT0qWTdqpCwYrj1kW_25CEA3FA-54F5-4786-A43D-49438C1A5AC2.jpeg" [RecipeCategory] Healthy [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3 -4", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["boneless skinless cod", "skim milk", "pepper", "dried parsley", "paprika", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 630.8 [FatContent] 6.0 [SaturatedFatContent] 1.3 [CholesterolContent] 196.8 [SodiumContent] 723.7 [CarbohydrateContent] 45.9 [FiberContent] 3.4 [SugarContent] 4.3 [ProteinContent] 93.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 475 degrees.", "Cut fish into 8 stick-shaped pieces.", "In small bowl, whisk together egg and milk until foamy.", "Place bread in a plastic bag and crush into fine crumbs using a rolling pin.", "Measure 1 cup of crumbs and combine with pepper, parsley and paprika.", "Dip fish into egg mixture and coat with crumb mixture. Place on a nonstick baking dish (or regular baking dish lightly coated with vegetable oil] and squeeze lemon juice evenly over fish sticks.", "Bake 20 minutes." ]
[Name] Cucumber Spread [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T11:32:00Z [Description] Make and share this Cucumber Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "2 -3", "1", "1", "3 -4"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "cucumber", "onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1856.5 [FatContent] 175.6 [SaturatedFatContent] 90.7 [CholesterolContent] 515.1 [SodiumContent] 1916.9 [CarbohydrateContent] 50.0 [FiberContent] 2.7 [SugarContent] 26.4 [ProteinContent] 30.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Remove half of skin from cucumber and chop finely. Drain in colander to remove liquid. Chop onion. Soften cream cheese in microwave for 20 seconds. Beat cream cheese and mayonnaise until creamy, then beat in liquid red pepper and food coloring. Mix in cucumber and onion. Chill and serve on bread or crackers.
[Name] Onions in Red Sauce for Hot Dogs [AuthorId] 1860 [AuthorName] The George Family [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T10:34:00Z [Description] I can't recall where I got this recipe, but it is delicious and I've made it several times. I find that it takes quite a while for the water to boil down......but it is well worth it. Onions in Red sauce for Hot Dogs [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "4", "2", "2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "water", "tomato paste", "corn syrup", "cornstarch", "salt", "red pepper flakes", "vinegar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 187.5 [FatContent] 7.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 1451.2 [CarbohydrateContent] 28.6 [FiberContent] 3.3 [SugarContent] 11.9 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Heat the oil in a large saucepan over medium heat. Saute sliced onion in the oil for 5 minutes, until onions are soft, but not brown. Add water, tomato paste, corn syrup, cornstarch, salt and red pepper flakes, and stir. Bring mixture to a boil, then reduce heat and simmer for 45 minutes. Add vinegar. Continue to simmer for an additional 30 to 45 minutes or until most of the liquid has reduced and the sauce is thick. Makes about 1 cup.
[Name] Microwave Polenta [AuthorId] 1723 [AuthorName] Sergio Dorothy G P [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-10-19T10:39:00Z [Description] This is an easier way to make Polenta Microwave Polenta Use microwave.With 700 or more power. microwave safe container, (round is better) Ratio. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3 1/2", "1/2", "1"] [RecipeIngredientParts] ["yellow cornmeal", "water", "salt", "rosemary", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 220.8 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 615.2 [CarbohydrateContent] 46.9 [FiberContent] 4.5 [SugarContent] 0.4 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] You may have to adjust ratio, depending on altitude and or type of flour. I use a Pyrex round unit with lid, large enough to hold (7] seven cups water and (2] two cups cornmeal flour, Mix flour with water and salt , and microwave at f ull power for 22 to 26 minutes, (depending on power and quantity] stopping to stir every five to six minutes. Suggestions. You can substitute some broth or milk, not too much milk or it may boil over. Makes 2-3 servings (2 with some leftovers].
[Name] Berry-Good Mousse [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T11:37:00Z [Description] Make and share this Berry-Good Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "3", "1/4", "1/3", "4", "1/4"] [RecipeIngredientParts] ["unflavored gelatin", "fresh strawberries", "icing sugar", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 94.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 39.7 [CarbohydrateContent] 20.1 [FiberContent] 1.5 [SugarContent] 17.6 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] GARNISH: Fresh strawberries, hulled In saucepan, sprinkle gelatin over orange juice. Let stand 5 minutes to soften. Warm over low heat until gelatin has dissolved. Meanwhile, hull strawberries and place in food processor or blender. Add icing sugar and process just until pureed. Transfer to mixing bowl and stir in gelatin mixture. Refrigerate until mixture is consistency of raw egg whites. Whip cream (if using] and set aside. In large bowl, beat egg whites until soft peaks form. Whisk about < of beaten egg whites into strawberry mixture. Fold strawberry mixture and whipped cream into remaining beaten egg whites. Pour into 6-cup glass serving bowl or individual glasses and refrigerate at least 4 hours or up to days. Garnish with fresh strawberries.
[Name] Crock Pot Pork and Capsicum Pepper Casserole [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 1999-10-19T21:43:00Z [Description] This one is tasty, I usually get it ready the night before then put it in the crock pot and leave it on low all day. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Peppers", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "Oven"] [RecipeIngredientQuantities] ["700", "2", "1", "2", "225", "25", "300", "150", "2", "1", NA, "4"] [RecipeIngredientParts] ["green capsicum", "onions", "mushrooms", "flour", "dry white wine", "tomato puree", "sage", "tomatoes"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 1916.1 [FatContent] 70.9 [SaturatedFatContent] 18.2 [CholesterolContent] 417.6 [SodiumContent] 650.6 [CarbohydrateContent] 95.2 [FiberContent] 15.0 [SugarContent] 38.0 [ProteinContent] 170.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cut the pork into cubes and brown lightly in the oil. Add chopped capsicum, thinly slice onions and sliced mushrooms and cook for 3 minutes. Stir in the flour and cook 2 minutes. Add the wine, stock, tomato puree, sage (if using], salt and pepper to taste and bring to the boil. Peel the tomatoes, remove the pips and chop the flesh. Add to the onions etc., then place in the crock pot. Cover and cook on LOW 7 - 8 hours.
[Name] Fruity Chicken Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 1999-10-19T11:36:00Z [Description] Make and share this Fruity Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["skinless chicken", "skinless chicken halves", "celery", "pineapple chunks in juice", "mandarin oranges in light syrup", "red seedless grapes", "green seedless grape", "walnuts", "pecans", "plain nonfat yogurt", "low-fat yogurt", "fat-free mayonnaise", "low-fat mayonnaise", "lemon juice"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 268.1 [FatContent] 6.1 [SaturatedFatContent] 1.1 [CholesterolContent] 64.8 [SodiumContent] 93.8 [CarbohydrateContent] 29.1 [FiberContent] 1.8 [SugarContent] 26.1 [ProteinContent] 25.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut cooked chicken into bite-sized cubes to fill 3 cups and place in large bowl. Add celery, pineapple, oranges, grapes and nuts. Toss. In small bowl, mix yogurt, mayonnaise and lemon juice with a fork. Add the dressing to the chicken mixture and gently toss.
[Name] Cucumber Cocktail [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T11:36:00Z [Description] Make and share this Cucumber Cocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["kiwi", "cucumbers", "water", "lemon juice", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 76.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 170.3 [CarbohydrateContent] 18.7 [FiberContent] 3.2 [SugarContent] 10.1 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Mix in blender until smooth."
[Name] Marinated Tuna [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T11:35:00Z [Description] Make and share this Marinated Tuna recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["High Protein", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", NA] [RecipeIngredientParts] ["tuna", "parsley", "red onion", "lemon juice", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 80.8 [FatContent] 2.5 [SaturatedFatContent] 0.6 [CholesterolContent] 18.8 [SodiumContent] 21.9 [CarbohydrateContent] 2.6 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Separate tuna into chunks. Combine remaining ingredients and pour on top; chill.
[Name] Pumpkin Fruitcake [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 1999-10-19T21:43:00Z [Description] Make and share this Pumpkin Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "pumpkin", "flour", "cream of tartar", "baking soda"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 4600.1 [FatContent] 198.8 [SaturatedFatContent] 120.3 [CholesterolContent] 911.0 [SodiumContent] 2166.3 [CarbohydrateContent] 692.0 [FiberContent] 42.8 [SugarContent] 203.0 [ProteinContent] 52.7 [RecipeServings] nan [RecipeYield] 1 fruitcake [RecipeInstructions] Cream butter and sugar, add eggs and beat well. Then add cold mashed pumpkin, flour sifted with cream of tartar and baking soda. Lastly mix in 1 lb dried mixed fruit. Turn into greased pan Bake in slow oven 1 1/2 hours. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Albondigas Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T21:43:00Z [Description] Make and share this Albondigas Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/10/picfjrQBx.jpg" [RecipeCategory] Low Cholesterol [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1/2", "1/4", "1/4", "1/4", "1/4", "1/2", "6", "7 -10", "1", "1", "1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["pork sausage", "onion", "egg", "salt", "black pepper", "garlic powder", "milk", "fresh basil", "cornmeal", "beef broth", "green chili salsa", "onion", "tomatoes", "dried basil", "dried oregano", "black pepper", "rice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 312.9 [FatContent] 13.2 [SaturatedFatContent] 3.5 [CholesterolContent] 77.7 [SodiumContent] 2853.1 [CarbohydrateContent] 24.6 [FiberContent] 2.9 [SugarContent] 4.8 [ProteinContent] 25.2 [RecipeServings] nan [RecipeYield] 8-10 [RecipeInstructions] Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth [e.g., Campbell's], eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth plus one quart water.] Bring to a boil and simmer 20 minutes. Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs. Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours. Makes 8 -10 servings
[Name] Meatball Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-10-19T21:43:00Z [Description] Make and share this Meatball Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/11/pCJXtkuQeixJk2mQDWQ8_Meatball%20Soup%20Pics%20for%20food%20dot%20come%20013.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/11/picGWO0PD.jpg"] [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "20 -25", "2", "2", "1/2", "1/2", "1/4", NA, NA, "2 -3", "2 -3", "1 -2", "1", NA] [RecipeIngredientParts] ["water", "tomato sauce", "beef bouillon cubes", "dried oregano", "dried basil", "dried thyme", "salt", "black pepper", "celery", "carrots", "garlic", "elbow macaroni", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 81.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.2 [SodiumContent] 375.1 [CarbohydrateContent] 16.2 [FiberContent] 1.4 [SugarContent] 2.0 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes. Add macaroni and cook until pasta is done. Top with Parmesan cheese to serve.
[Name] Egg Noodles II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T18:47:00Z [Description] Make and share this Egg Noodles II recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", "3/4", "1"] [RecipeIngredientParts] ["eggs", "flour", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1279.3 [FatContent] 27.3 [SaturatedFatContent] 8.1 [CholesterolContent] 1057.5 [SodiumContent] 2952.8 [CarbohydrateContent] 193.5 [FiberContent] 6.8 [SugarContent] 2.6 [ProteinContent] 57.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Beat eggs with hand beater. Mix just until blended. Do not sift all flour into eggs. Save about 1/2 cup. Flour board and as you work, sift gradually flour, baking powder and salt into eggs. Mix just until blended. Flour board generously. Turn dough onto board, flour hands to prevent sticking. Knead very lightly. Flour rolling pin to prevent sticking . Roll out paper thin. Roll up in tube. Cut in strips and shake out. Use as packaged noodles.
[Name] Onion Soup Mix [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T19:34:00Z [Description] Make and share this Onion Soup Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["7", "1/4", "1/2", "1", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["beef bouillon granules", "instant tea powder", "pepper", "onion powder", "parsley flakes"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 49.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 76.5 [CarbohydrateContent] 11.1 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Combine in order listed. Keep the mixture in jar at room temperature. Makes 2 cups. 1/4 cup mix equals 1 envelope commercial soup mix TO USE: 1/4 cup mix to 4 cups boiling water. Stir well until soup is dissolved.
[Name] Grandma Puckett's BBQ Chicken [AuthorId] 1861 [AuthorName] Suzy McCarty [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T13:00:00Z [Description] Especially good if served with wild rice. Recipe in honor of my Grandmother who passed away 1 year ago. This was always a wonderful treat when she made this! [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2/3", "1/4", "3", "2", "1/2", "1/2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["chicken", "water", "salt", "margarine", "Worcestershire sauce", "onion", "brown sugar", "bell pepper", "catsup", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 381.7 [FatContent] 21.8 [SaturatedFatContent] 5.9 [CholesterolContent] 86.2 [SodiumContent] 628.1 [CarbohydrateContent] 24.3 [FiberContent] 0.9 [SugarContent] 21.5 [ProteinContent] 22.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Flour chicken, Fry in skillet until lightly brown. Place chicken in 2 qt. Casserole dish. In a saucepan, melt butter, add onions & pepper, cook until tender. Add mushrooms & remaining ingredients. Bring to a boil. Pour over chicken. Cover and bake at 350* for 45 minutes.
[Name] Steak and Artichoke Croissant Sandwiches [AuthorId] 1838 [AuthorName] Beth Wettergreen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T11:39:00Z [Description] Make and share this Steak and Artichoke Croissant Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2 - 2", "2", "1", "1", "1", "4"] [RecipeIngredientParts] ["sour cream", "artichoke hearts", "artichoke bottom"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 854.5 [FatContent] 58.4 [SaturatedFatContent] 23.2 [CholesterolContent] 190.5 [SodiumContent] 968.4 [CarbohydrateContent] 38.5 [FiberContent] 1.7 [SugarContent] 14.4 [ProteinContent] 43.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Begin at least 4 hours in advance or, preferably, the night before. Trim fat from flank steak and cut into strips approximately 1/2 inch wide and 3 inches long.", "In hot oil, brown the steak strips over medium high heat until they are cooked through and brown.", "Don't overcook or steak will be tough.", "Drain off any excess fat. Put steak strips in a 1-quart bowl and pour over the well-blended Italian dressing.", "Refrigerate for at least 3-1/2 hours or overnight. Open artichokes and drain off all liquid.", "Cut artichoke bottoms in fourths, articho ke hearts in half.", "If steak has not absorbed all of the Italian dressing, drain off any excess.", "Combine sour cream, artichokes, steak and mix thoroughly.", "This mixture will keep for some time if you want to refrigerate it until you are ready to assemble sandwiches.", "When ready to serve, carefully slice open the croissants and pile 1/4 of the steak/artichoke mixture inside each croissant. I have served these sandwiches with a light salad of mixed greens, mandarin orange segments and slivered red onion." ]
[Name] General Tso's Chicken II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-10-19T16:26:00Z [Description] Make and share this General Tso's Chicken II recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/3", "2", "2", "2", "2", "2", "2", "4", "2", "1/2", "5", "1/2"] [RecipeIngredientParts] ["soy sauce", "rice vinegar", "water", "cornstarch", "dry sherry", "garlic", "fresh ginger", "eggs", "boneless chicken breasts", "cornstarch", "snow peas"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 576.7 [FatContent] 39.3 [SaturatedFatContent] 8.2 [CholesterolContent] 185.7 [SodiumContent] 1041.4 [CarbohydrateContent] 8.0 [FiberContent] 1.3 [SugarContent] 2.1 [ProteinContent] 45.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well. Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan]. Drain on paper towels. Pour off all but 2 teaspoons oil from pan. Add chilies and toss for a few seconds. Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes]. Add pea pods; cook 1 more minute. Serve immediately. If reheat ing, cut down on cooking time. Serves 6 to 8.
[Name] Madwizard's Pumpkin Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-10-19T17:36:00Z [Description] These cookies taste like pumpkin pie without the crust. Especially when they're warm out of the oven. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/17/picKtbShP.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1", "1", "2", "1", "1", "1", "1/4", "3/4"] [RecipeIngredientParts] ["sugar", "brown sugar", "Land o' Lakes Butter", "pumpkin", "vanilla", "egg", "all-purpose white flour", "baking powder", "baking soda", "cinnamon", "salt"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 106.4 [FatContent] 3.7 [SaturatedFatContent] 2.2 [CholesterolContent] 16.7 [SodiumContent] 96.8 [CarbohydrateContent] 17.1 [FiberContent] 0.4 [SugarContent] 8.7 [ProteinContent] 1.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Optional: 3/4 cup chopped nuts Also optional: a small dash of cloves and a tiny dash of all-spice (very optional--to your liking]. Preheat oven to 350°F In a large bowl combine sugars; butter-beat until fluffy. Add pumpkin, vanilla and the egg; blend well. Add flour, baking powder and soda, and all spices; mix well. If you have chosen to add nuts, add and stir. As for the cooking you can do this one of 2 ways. The first way if you like tiny little cookies (HAH! Not me! but some like 'em bite size] then you would drop them by rounded teaspoonfuls about 2 inches apart onto a parchment-lined cookie sheet. Bake these small ones at 350°F for 10-12 minutes. DON'T FORGET TO PREHEAT THE OVEN FIRST! Duh many of us forget that sometimes.um.ok. I admit it has happened before]. Now for those of us who adore larger cookies (OH JOY!] then drop by hefty tablespoonfuls about 3 inches apart on a parchment-lined cookie sheet. Bake at 350°F for 11-13 minutes. Secret: Always use cookie sheets with no lips or edges. Get a really good quality sheet--its worth it! Wilton's is very good. (I use an insulated sheet, and I just tried the Silverstone baking liners for the first time. Good idea!] Also, let sheets cool to room temp before second batch. (Or use freezer to cool sheets faster]. Or just use 2 sheets and alternate.] The cookies won't look done really but as they sit they solidify They are really cakey. As an added treat you can whip up some cream cheese frosting as a dip, if if you don't mind them messier just squeeze a couple lines over finished cookies. Pure delight! from: Ann and .topsecretrecipes.com.
[Name] Roast Peppers with Feta Cheese and Olives [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T17:36:00Z [Description] Make and share this Roast Peppers with Feta Cheese and Olives recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/3", "2", "2", "2", "1", "3", "2", "1/2"] [RecipeIngredientParts] ["mixed red and green sweet peppers", "black olives", "capers", "fresh parsley", "basil", "scallions", "garlic", "olive oil", "wine vinegar", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.1 [FatContent] 10.7 [SaturatedFatContent] 3.0 [CholesterolContent] 11.1 [SodiumContent] 293.8 [CarbohydrateContent] 10.6 [FiberContent] 3.5 [SugarContent] 7.0 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 6 servings. [RecipeInstructions] Place peppers on baking tin under broiler about 2 inches from heat. Roast, turning peppers as skins blacken until charred on all sides (10 to 15 minutes]. Peel under cold running water. Remove stems, seeds and cut into 1 1/2 inch wide strips. Leave in colander to drain. Combine drained peppers with all ingredients but cheese. Marinate several hours. Remove the garlic clove and add the Feta cheese before serving.
[Name] Spinach and Feta Cheese Quiche [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-10-19T17:36:00Z [Description] Make and share this Spinach and Feta Cheese Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1/4", "4", "3", "1", "1"] [RecipeIngredientParts] ["onion", "frozen spinach", "salt", "dill", "feta cheese", "cottage cheese", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 283.2 [FatContent] 21.9 [SaturatedFatContent] 9.3 [CholesterolContent] 114.1 [SodiumContent] 680.6 [CarbohydrateContent] 13.1 [FiberContent] 1.6 [SugarContent] 2.4 [ProteinContent] 9.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Chop onion and saute in oil 5 minutes. Add frozen spinach in the 3 tablespoons oil and continue cooking, stirring often until all liquid is gone. Transfer to a bowl and add remaining ingredients. Pour mixture into unbaked pie crust and bake degrees for 30 to 35 minutes or until knife inserted into center comes out clean.
[Name] Pear Bread Delight [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-19T17:36:00Z [Description] Make and share this Pear Bread Delight 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/35/20/01494978800.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/20/picgi1GoU.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pears", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1", "1", "3/4", "3", "2", "2", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "baking powder", "salt", "cinnamon", "eggs", "sugar", "pears", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 2808.7 [FatContent] 126.2 [SaturatedFatContent] 18.0 [CholesterolContent] 279.0 [SodiumContent] 2410.3 [CarbohydrateContent] 389.6 [FiberContent] 18.3 [SugarContent] 220.0 [ProteinContent] 41.4 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Combine flour, soda, baking powder, salt and cinnamon in a large bowl. Make a well in center of mixture. Combine oil, eggs, sugar, pears, nuts and vanilla. Add to dry ingredients, st irring just until moistened. Spoon mixture into 2 greased 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 325 degrees for 1 hour and 10 minutes or until done. Cool 10 minutes before removing from pans. Yields: 2 loaves. Good with coffee.
[Name] Meatloaf With Sweet Potatoes [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-10-19T17:36:00Z [Description] Make and share this Meatloaf With Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "High Protein", "Healthy", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/4", "1/2", "1", "1", "1", NA, NA, "3 -4"] [RecipeIngredientParts] ["ground beef", "salt", "egg", "onion", "green pepper", "tomato sauce", "sweet potato", "molasses", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1007.1 [FatContent] 43.5 [SaturatedFatContent] 16.4 [CholesterolContent] 218.7 [SodiumContent] 1869.5 [CarbohydrateContent] 103.7 [FiberContent] 5.1 [SugarContent] 54.9 [ProteinContent] 49.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix ground beef, salt, egg, 1/2 cup cracker crumbs, onion, green pepper and tomato sauce. Shape into loaf and place in oblong baking dish. Bake 30 minutes in 350 degrees oven. Drain sweet potatoes and pour molasses over them. Roll each potato in crushed cracker crumbs. Arrange around meat loaf and place bacon on top of loaf. Return to oven and bake additional 20 to 30 minutes.
[Name] Shrimp and Gruyere Cheesecake [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-21T01:23:00Z [Description] Make and share this Shrimp and Gruyere Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1 1/2", "1/4", "1 1/2", "1/3", "1/3", "1/4", "1", "3", "2", "1/2", "4", "1/3", "1 1/4"] [RecipeIngredientParts] ["butter", "margarine", "fresh shrimp", "green pepper", "onion", "garlic", "butter", "margarine", "cream cheese", "mayonnaise", "eggs", "milk", "gruyere cheese", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4543.4 [FatContent] 368.4 [SaturatedFatContent] 183.2 [CholesterolContent] 2507.3 [SodiumContent] 8321.9 [CarbohydrateContent] 116.4 [FiberContent] 4.3 [SugarContent] 34.2 [ProteinContent] 196.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] cheese (about 5 oz.] 1 Tsp. pepper --GARNISHES IF DESIRED:-- Red pepper strips Whole cooked shrimp Basil leaves --TOMATO SAUCE:-- 1/4 cup chopped onion 1 Clove crushed garlic 1 Tbsp. olive oil 2 (14 Oz.] cans whole tomatoes 1 1/2 Tsp. dried Italian seasoning 1 bay leaf Serve with tomato sauce, recipe to follow. Combine cracker crumbs and 1/4 cup melted butter. Press into bottom of 9 inch springform pan. Chop cooked and cleaned shrimp. Saute peppers, onion and garlic in 3 tablespoons melted butter for 4-5 minutes until tender, add chopped shrimp and saute another minute. Drain well and set aside. Beat cream cheese and mayonnaise at high speed until light and fluffy, add eggs, one at a time, beating well after each addition. Gradually add milk beating on low speed just until blended. Stir in shrimp mixture, shredded Gruyere or Swiss and 1 teaspoon pepper. Pour mixture into pan. Bake at 300 degrees for 1 hour and 20 minutes or until set. Turn oven off and open oven door partially leaving cheesecake in oven for 1 more hour. Cool on rack. Cover and chill or serve at room temperature with hot tomato sauce. Sauce: Saute onion and garlic in hot oil until tender. Add t omatoes (break up with hands or spoon] and rest of ingredients, simmer about 20 minutes, uncovered until of desired consistency. Remove bay leaf. Serve hot over slices of chilled or room temperature cheesecake. P.S. I have used both shrimp already cooked and shrimp I have had to cook depending on the price at the time.
[Name] Appetizer Cheesecake [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-21T01:23:00Z [Description] Make and share this Appetizer Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "10 -12", "1", "1", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["sour cream", "green pepper", "green olives", "onion", "celery", "lemon juice", "Worcestershire sauce", "Tabasco sauce", "salt", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1058.3 [FatContent] 98.4 [SaturatedFatContent] 54.7 [CholesterolContent] 240.8 [SodiumContent] 3329.5 [CarbohydrateContent] 38.0 [FiberContent] 5.3 [SugarContent] 24.2 [ProteinContent] 13.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Layer half of cracker mixture (crackers and sour cream, may have to add some butter to bind] in bottom of 9-inch spring pan. Blend all other ingredients in blender; pour into pan. Refrigerate at least 24 hours. Top with remaining crumbs. Garnish with olive slices, pimiento and parsley. Serve with rye or pumpernickel rounds.
[Name] Lazy-Day Lasagna [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 1999-10-22T05:55:00Z [Description] Make and share this Lazy-Day Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "5 -6", "2", "12", "1/2"] [RecipeIngredientParts] ["cream-style cottage cheese", "ricotta cheese", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 386.2 [FatContent] 14.4 [SaturatedFatContent] 7.0 [CholesterolContent] 37.6 [SodiumContent] 1062.8 [CarbohydrateContent] 41.7 [FiberContent] 1.6 [SugarContent] 12.2 [ProteinContent] 21.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In two greased 10x6x2-inch baking dishes, make layers in the following order: half each noodles, cottage cheese, Mozzarella slices, spaghetti sauce, and sprinkled Parmesan cheese. Repeat. Make certain the dry noodles are completely covered by sauce. Wrap pans completely with foil; label and freeze. (To make this meal incredibly rich, add one 8-ounce package cream cheese. Pinch off nickel-sized portions of cream cheese and plop evenly over lasagna just before adding the second layer of uncooked pasta.] To Serve: To thaw, take meal from freezer at least 24 hours before serving. Place in refrigerator. Bake tightly covered at 350 degrees for about 45 minutes, or until edges are bubbly and center is hot. Take cover off during final 10 minutes of cooking time. Let stand 10 minutes before serving.
[Name] Lemon Shrimp with Fresh Vegetables [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-22T05:57:00Z [Description] Asparagus, cucumbers and tomatoes are very tender vegetables with sweet fresh flavour, especially when cooked oriental style. To make Lemon Chicken, substitute cubes or strips of chicken breast for the shrimp. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "1/2", "2", NA, "1", "2", "1", "1", "2", "8", "3/4", "1", "1/2", "1/4", "2", NA] [RecipeIngredientParts] ["fresh asparagus", "water", "salt", "onion", "raw shrimp", "seedless cucumber", "tomatoes", "lemon slices", "sugar", "cornstarch", "water", "lemon juice", "vinegar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 407.2 [FatContent] 15.0 [SaturatedFatContent] 2.5 [CholesterolContent] 143.2 [SodiumContent] 652.7 [CarbohydrateContent] 52.8 [FiberContent] 3.2 [SugarContent] 43.3 [ProteinContent] 18.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Have all ingredients ready for stir-frying: Cut asparagus into 2-inch (5 cm] diagonal pieces; cut onion and tomatoes into wedges; cut cucumber in half lengthwise, then into 1/4-inch (6 mm] chunks; peel shrimp. Lemon Sauce: In saucepan, combine sugar, cornstarch, water, lemon juice and vinegar; bring to boil, stirring. Cook 1 or 2 minutes until thickened. Season to taste with salt, and add a few drops yellow food coloring if desired. Keep sauce warm while stir-frying. In large skillet or wok, heat 2 Tbsp (25 mL] oil. Add asparagus and stir-fry for 1 minute. Add water and sprinkle lightly with salt; cover and steam until asparagus is nearly tender, about 2 minutes. Remove asparagus and set aside. Drain skillet. Add remaining oil to skillet. Brown onion and ginger lightly; remove ginger. Add shrimp and stir-fry for 2 minutes. Add cucumber, tomatoes and asparagus; cover and steam for 2 or 3 minutes just until tender-crisp. Taste and adjust seasoning. Stir in lemon sauce and lemon slices; bring to boil, stirring gently. Serve immediately.
[Name] Dilled Cucumber Dressing [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-22T06:05:00Z [Description] Make and share this Dilled Cucumber Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["mayonnaise", "fresh dill leaves", "garlic", "chives", "lemon pepper", "cucumbers", "yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.7 [FatContent] 28.9 [SaturatedFatContent] 5.6 [CholesterolContent] 31.0 [SodiumContent] 596.3 [CarbohydrateContent] 25.4 [FiberContent] 0.4 [SugarContent] 10.0 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 3 cup [RecipeInstructions] Stir the mayonnaise, dill, garlic, chives and pepper together. Add cucumbers. Fold in the yogurt. Chill. Makes 3 cup.
[Name] Apple-Grape Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-22T06:07:00Z [Description] Make and share this Apple-Grape Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Berries", "Grapes", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1 1/2", "1/4"] [RecipeIngredientParts] ["gelatin", "rome apples", "fuji apple", "water", "red grapes", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.3 [CarbohydrateContent] 18.4 [FiberContent] 1.2 [SugarContent] 15.2 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soften gelatin in water for 5 minutes. Heat gelatin over low heat, stirring constantly, until dissolved. Add apple juice. Chill until mixture begins to thicken. Stir in fruit and celery. Pour into 3 cup mold. Chill until set.
[Name] Steak & Roasted Vegetable Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-10-22T06:09:00Z [Description] Make and share this Steak & Roasted Vegetable Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "1", "1", "16", "1/4", "8", "3/4", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["boneless beef top loin steak", "olive oil-flavored vegetable cooking spray", "zucchini", "Japanese eggplants", "baby eggplant", "yellow bell peppers", "green bell pepper", "onion", "mushrooms", "salt", "garlic", "dried rosemary leaves", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.7 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.9 [SodiumContent] 648.0 [CarbohydrateContent] 21.6 [FiberContent] 7.3 [SugarContent] 13.2 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 4250 F. Lightly spray 15-x 10-inch jellyroll pan with cooking spray. Place vegetables in pan. Generously spray vegetables with cooking spray. Combine seasoning ingredients, drizzle over vegetables. Roast in 4250 F oven 30 to 35 minutes or until tender, stirring once. Meanwhile, heat large nonstick skillet over medium bent until ho t. To serve, place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning once. Let stand 10 minutes. Season steaks with salt. Trim fat from steaks; carve crosswise into thin slices. To serve, place an equal amount of salad greens on each of four dinner plates. Arrange beef and roasted vegetables over salad greens. Serve immediately with dressing.
[Name] Gingerbread Cake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-10-22T06:11:00Z [Description] Make and share this Gingerbread Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/30/picPMVkbg.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", "1", "1", "1/2", "1/4", "1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["brown sugar", "butter", "margarine", "orange zest", "egg", "applesauce", "molasses", "gingerroot", "cake flour", "baking soda", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 196.8 [FatContent] 4.5 [SaturatedFatContent] 2.6 [CholesterolContent] 25.7 [SodiumContent] 290.6 [CarbohydrateContent] 37.6 [FiberContent] 0.6 [SugarContent] 16.8 [ProteinContent] 2.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Beat brown sugar, butter or margarine, and orange rind until smooth, using an electric mixer. Beat in egg and egg white, beating well after each addition. Add applesauce, molasses and ginger; mixing until smooth. Combine flour, baking soda, baking powder and salt. Gradually add to sugar mixture; beating 2 to 3 minutes. Bake in 8-inch square cake pan at 350° for 40 minutes or until toothpick inserted in centre comes out clean. Serve warm or cold.
[Name] Low-Fat Cherry Sake Dressing [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-22T06:12:00Z [Description] Make and share this Low-Fat Cherry Sake Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["fresh red cherries", "water", "sake", "red raspberry vinegar", "lemon juice", "granulated sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 259.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 55.0 [FiberContent] 5.8 [SugarContent] 43.8 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Combine all ingredients in 3-qt. saucepan. Boil 15 minutes to reduce liquid by half. Transfer to 1-qt. stainless-steel bowl; cool in ice-water bath to about 40F. Blend chilled dressing in food processor fitted with metal blade until smooth, about 30 seconds.
[Name] Moist Meatloaf [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 1999-10-22T06:14:00Z [Description] Make and share this Moist Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 -2", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["beef", "vegetarian vegetable soup", "catsup", "poultry seasoning", "milk", "oatmeal"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 604.1 [FatContent] 55.4 [SaturatedFatContent] 22.6 [CholesterolContent] 75.0 [SodiumContent] 214.2 [CarbohydrateContent] 16.9 [FiberContent] 2.2 [SugarContent] 1.5 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Combine all ingredients in a bowl and mix well. Form into a loaf and place in baking pan. Bake for 1-1 1/4 hours.
[Name] Low-Carb Beef-Stuffed Green Peppers [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-10-22T06:15:00Z [Description] Make and share this Low-Carb Beef-Stuffed Green Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Meat", "< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4 -6", "6 -8", "1", "2 -3", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "bell peppers", "tomato juice", "roma tomato", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 391.0 [FatContent] 19.0 [SaturatedFatContent] 7.3 [CholesterolContent] 78.2 [SodiumContent] 400.0 [CarbohydrateContent] 28.1 [FiberContent] 3.3 [SugarContent] 5.4 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the ground beef and finely dice the tomato. Add the V-8 or tomato juice and seasoning until all ingredients are warm then remove from heat. Roll the bread slices in your hands over the meat sauce one at a time and mix with the sauce. ( you want enough bread to soak up the liquid to make the final product moist but not soupy]. Remove the tops and all seeds from the peppers. Spoon enough of the meat mixture into each pepper to fill to the top. Sprinkle the breadcrumbs and then the cheese on top of each filled pepper so that the meat mixture is covered. Place the peppers in a casserole dish with approx 1/4 inch water and cook in a 350 d egree oven until each pepper is soft to the touch (approx 45-60 minutes]. This recipe can also be used for stuffed tomatoes but the cooking time will be shorter. Enjoy !
[Name] Sweet Potato Cheesecake [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-22T06:17:00Z [Description] Make and share this Sweet Potato Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Potato", "Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "3", "16", "1", "1/2", "1/4", "2", "1/2", "1", NA] [RecipeIngredientParts] ["pecans", "butter", "margarine", "cream cheese", "sweet potatoes", "sugar", "eggs", "sour cream", "cinnamon", "miniature marshmallow"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 4382.1 [FatContent] 284.2 [SaturatedFatContent] 134.9 [CholesterolContent] 1023.2 [SodiumContent] 3531.5 [CarbohydrateContent] 410.3 [FiberContent] 26.2 [SugarContent] 191.6 [ProteinContent] 68.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, nuts and butter; press onto bottom of 9\" springform pan. Combine softened cream cheese, sweet potatoes and sugar, mixing with electric mixer until blended. Blend in orange juice, eggs, sour cream and cinnamon; pour over crust. Bake at 325 degrees, 1 hour. Loosen cake from rim of pan. Cool; remove rim. Chill. Top with marshmallows just before serving; broil until lightly browned. Garnish with pecan halves, if desired.
[Name] Chocolate Cherry Cheesecake [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT20H [PrepTime] PT20M [TotalTime] PT20H20M [DatePublished] 1999-10-22T06:17:00Z [Description] Make and share this Chocolate Cherry Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "2", "3/4", "1/3", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "gelatin", "water", "cream cheese", "sugar", "vanilla", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 4566.8 [FatContent] 297.2 [SaturatedFatContent] 169.2 [CholesterolContent] 919.7 [SodiumContent] 2750.4 [CarbohydrateContent] 439.2 [FiberContent] 12.7 [SugarContent] 198.1 [ProteinContent] 53.1 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] For Crust: Combine chocolate wafer crumbs and melted butter or margarine; press onto bottom of 9 inch spring form pan. Bake at 350: F. for 10 minutes. Cool. NOTE: You can also use a ready made chocolate wafer crust. For Cheesecake; Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in remaining ingredients; pour over crust. Chill until firm. Pour cherry pie filling over top of cheesecake. Cut and serve.
[Name] Frozen Raspberry Macadamia Dessert [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-22T06:17:00Z [Description] Make and share this Frozen Raspberry Macadamia Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "< 15 Mins", "Freezer"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "3", "1", "3", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "lemon juice", "Grand Marnier", "frozen raspberries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 4803.0 [FatContent] 276.0 [SaturatedFatContent] 132.6 [CholesterolContent] 629.9 [SodiumContent] 1876.7 [CarbohydrateContent] 545.9 [FiberContent] 22.9 [SugarContent] 357.2 [ProteinContent] 64.9 [RecipeServings] nan [RecipeYield] 1 (8 in) cheesecake [RecipeInstructions] Mix together all crust ingredients. Press firmly into the bottom of an 8-inch Spring form pan. Bake at 375 degrees for 8-10 minutes. Cool. Combine Eagle Brand milk, lemon juice and liqueur; beat until smooth. Add raspberries; beat at low speed until well blended. Fold in whipped cream. Pour over cooled crust. Freeze until firm. Just before serving, let stand at room temperature for about 15 minutes Garnish with whipped cream and chocolate filigrees.
[Name] Savory Pot Roast [AuthorId] 1864 [AuthorName] quotequotecarolreu [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 1999-10-22T06:24:00Z [Description] Make and share this Savory Pot Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Savory", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "1", "1", "2", "1", "1", "1/8", "1/4"] [RecipeIngredientParts] ["canola oil", "onions", "garlic cloves", "water", "horseradish", "salt", "pepper", "flour"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 304.5 [FatContent] 13.8 [SaturatedFatContent] 4.9 [CholesterolContent] 105.5 [SodiumContent] 107.9 [CarbohydrateContent] 7.2 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 35.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven, brown roast in oil. Remove and set aside. In the drippings, sauté onions and garlic until onions are tender. Return roast to Dutch oven. Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper. Cover and simmer for 2 to 3 hours or until tender. Remove roast to a serving platter and keep warm. Drain off all but 2 cups of pan juices. Combine flour and remaining water; stir into pan juices. Cook for 5 minutes or until thickened and bubbly. Slice roast and serve with gravy.
[Name] Chocolate Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-22T06:26:00Z [Description] Make and share this Chocolate Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["4 1/2", "1/2", "1", "1", NA, "1", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "evaporated milk", "marshmallows", "chocolate chips", "peanut butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1941.3 [FatContent] 95.2 [SaturatedFatContent] 44.6 [CholesterolContent] 112.2 [SodiumContent] 666.7 [CarbohydrateContent] 273.4 [FiberContent] 8.1 [SugarContent] 245.9 [ProteinContent] 24.4 [RecipeServings] nan [RecipeYield] 5 pounds [RecipeInstructions] Mix sugar, butter and evaporated milk. Bring to boil for 10 minutes, stirring constantly, then pour hot ingredients over marshmallow cream, chocolate bits, peanut butter and vanilla. Mix until smooth and thick. Pour into greased 9 x 13-inch pan.
[Name] Chocolate Peanut Butter Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-22T06:26:00Z [Description] Make and share this Chocolate Peanut Butter Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2/3", "1/2", "2", "3"] [RecipeIngredientParts] ["marshmallow cream", "evaporated milk", "peanut butter", "vanilla", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 4920.5 [FatContent] 137.9 [SaturatedFatContent] 56.4 [CholesterolContent] 49.0 [SodiumContent] 952.4 [CarbohydrateContent] 925.1 [FiberContent] 19.6 [SugarContent] 813.5 [ProteinContent] 53.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix 1 1/2 cups sugar and 1/3 cup milk in pan, stirring on medium heat to boil, then stir constantly 4 minutes. Remove from heat and add 1 teaspoon vanilla and chocolates. Blend; add 1/2 jar of marshmallow. Blend together until marshmal low is melted and mixture is creamy. Pour into 9 x 13-inch pan. repeat instructions listed, except add the peanut butter, not the chocolates. Pour over chocolate fudge and let set up at room temperature, then refrigerate.
[Name] Japanese Sweet Rice Dumplings [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-22T06:45:00Z [Description] Make and share this Japanese Sweet Rice Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "Japanese", "Asian", "Vegan", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "3/4", "3/4", "2 1/2"] [RecipeIngredientParts] ["water", "sweet brown rice", "sea salt", "raisins", "cinnamon", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 363.3 [FatContent] 22.1 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 71.1 [CarbohydrateContent] 38.0 [FiberContent] 3.8 [SugarContent] 8.3 [ProteinContent] 7.8 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] (The Japanese call these rice dumplings obagies] Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.] Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.] Repeat with remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts. Measure rice into 2 1/2 tablespoon portio ns. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately.
[Name] Marshmallow Date Roll [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-22T06:45:00Z [Description] Make and share this Marshmallow Date Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", "3/4", "1/2", "1/4"] [RecipeIngredientParts] ["graham crackers", "dates", "marshmallow bits", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.6 [FatContent] 8.2 [SaturatedFatContent] 1.5 [CholesterolContent] 3.0 [SodiumContent] 177.8 [CarbohydrateContent] 42.0 [FiberContent] 3.8 [SugarContent] 27.3 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Save 1/3 cup crushed graham crackers, placing them on a 12-inch square piece of foil. Combine remaining ingredients along with remaining crumbs to make a smooth mixture. Form a roll with mixture and roll in the crumbs on the foil. Wrap foil around the date roll and refrigerate overnight. Serves 6, sliced thin. Serve with Cool Whip if desired.
[Name] Torta Salata Di Farro - Savory Farro Pie [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T09:32:00Z [Description] A traditional dish of the hills around Lucca. It calls for cracked farro, which cooks faster. I first heard of farro from Giada De Laurentiis, who made a salad from it (a recipe which I've posted). Farro is similar to wheat berries. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/43/pic5MclgH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/43/picT84kKZ.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Savory", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "1", "3", "1/4", "1/4", "1/4", NA, NA, NA] [RecipeIngredientParts] ["fresh ricotta", "eggs", "parmigiano", "parsley", "nutmeg", "butter"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 108.5 [FatContent] 7.8 [SaturatedFatContent] 4.2 [CholesterolContent] 113.9 [SodiumContent] 71.4 [CarbohydrateContent] 1.6 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 370 degrees F (180 C].", "Prepare the farro: Wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains. In a medium saucepan, combine the farro with about 4 cups water and 2 teaspoons salt, then turn heat to high and bring it all to a boil.", "When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.", "Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.", "When cooled, combine it with the remaining ingredients except the butter and the bread crumbs.", "Use the butter and bread crumbs to lightly grease and coat a 9-inch pan, pour the farro mixture into it, and bake it in a 370 F (180C] oven for about 40 minutes.", "This will work well as a second course, with a tossed salad.", "Recipe adapted from Giada De Laurentiis' method of cooking farro and from a recipe in Luciano Migliolli's \"Il Farro e le sue Ricette.\" Farro: Grain of the Legions Grano Farro has a long and glorious history - it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in plus, the polenta eaten for centuries by the Roman poor." ]
[Name] Grilled Sweet Potato Salad [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T09:41:00Z [Description] Make and share this Grilled Sweet Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["450", "1", NA, "225", "110", "2", "2", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "olive oil", "cherry tomatoes", "extra virgin olive oil", "clear honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.3 [FatContent] 12.2 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 65.0 [CarbohydrateContent] 26.4 [FiberContent] 4.0 [SugarContent] 7.3 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat grill (broiler] to a medium heat and brush the potato slices with the olive oil. Season and grill for 10 minutes on each side until tender. Arrange salad leaves, tomatoes and seeds on a platter. Make the dressing by pouring into a jug and whisking well. Drizzle over the salad leaves. Place the hot potato slices on the salad and serve.
[Name] Lemony Beef, Vegetables & Barley [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T09:43:00Z [Description] Lemony Beef, Vegetables & Barley One-pan cooking at its best! This flavorful barley-ground beef skillet is a perfect choice for week night family meals. Be sure to purchase quick-cooking barley - it cooks in 15 minutes. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "8", "1", "1", "1", "1/2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["lean beef", "mushrooms", "onion", "garlic", "ready-to-serve beef broth", "quick-cooking barley", "salt", "pepper", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.4 [FatContent] 14.1 [SaturatedFatContent] 5.9 [CholesterolContent] 79.4 [SodiumContent] 799.7 [CarbohydrateContent] 30.1 [FiberContent] 7.5 [SugarContent] 2.5 [ProteinContent] 30.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large nonstick skillet, cook and stir ground beef, mushrooms, onion and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4 inch crumbles. Pour off drippings. Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly; simmer 10 minutes. Add peas and carrots; continue cooking 2 to 5 minutes or until barley is tender. Stir in lemon peel.
[Name] Golden Bread-and-Butter Medley [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T09:45:00Z [Description] Make and share this Golden Bread-and-Butter Medley recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "2", "1", "1", "1/4", "3", "2", "4", "2", "1"] [RecipeIngredientParts] ["cucumbers", "yellow sweet pepper", "pickling salt", "cider vinegar", "granulated sugar", "mustard seeds", "celery seeds", "turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.6 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2579.8 [CarbohydrateContent] 46.4 [FiberContent] 1.6 [SugarContent] 40.4 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 11 cups [RecipeInstructions] In large bowl, combine cucumbers, onions, pepper strips and salt; cover with 3-inch (8 cm] layer of ice cubes and let stand for 4 hours. Drain; rinse under cold water and drain well. In large heavy saucepan, bring to boil vinegar, sugar, mustard seeds, celery seeds and turmeric. Add cucumber mixture and bring just to boil. Fill and seal jars; process in boiling water bath for 10 minutes. Makes about 11 cups
[Name] Lemongrass Chicken [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-10-23T09:48:00Z [Description] Fresh lemongrass can be found at Asian markets, specialty greengrocers, and at many supermarkets. If unavailable use dried lemon grass (soak in hot water for 20 minutes). Or use 1 teaspoon grated lemon zest. Taken from Steven Raichlen's "Big Flavor Cookbook." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/47/tkUUwfSHu8ApYEq7RZPw_20160122_203548.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/47/ZCPdt9SFTGWdnwLML9kt_20160130_195838.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1 1/2", "3", "2", "1 1/2", "3", "1", "3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "honey", "fish sauce", "soy sauce", "fresh lemongrass", "canola oil", "garlic cloves", "onion", "fresh cilantro", "mint"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 257.5 [FatContent] 9.0 [SaturatedFatContent] 1.2 [CholesterolContent] 90.8 [SodiumContent] 1226.8 [CarbohydrateContent] 11.8 [FiberContent] 0.7 [SugarContent] 8.6 [ProteinContent] 31.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips. Cut these strips into 2-inch pieces. Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix. Let marinate for 5 to 10 minutes. Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves. What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick. Mince the core finely: You'll need about 2 tablespoons. Just before serving, heat a wok (preferably nonstick] over high heat and swirl in the oil. Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds. Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center. Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes. Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty. Sprinkle the chicken with the cilantro, if desired, and serve at once.
[Name] Chicken Fingers [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT12M [TotalTime] PT32M [DatePublished] 1999-10-23T09:46:00Z [Description] Make and share this Chicken Fingers 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/35/48/picPNMOQr.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2 1/2", "2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "chicken fillet", "flour", "eggs", "margarine", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 41.0 [Calories] 265.2 [FatContent] 12.2 [SaturatedFatContent] 2.1 [CholesterolContent] 110.4 [SodiumContent] 240.3 [CarbohydrateContent] 18.3 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 20.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut chicken breasts lengthwise into strips (chicken fillets can be left as is]. Coat the strips with flour then dip each in the beaten egg. Roll the strips in the cornflakes. Set the strips on wax paper until ready to cook. At this point the strips can be refrigerated for use the next day. In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil. Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm. Repeat with the remaining margarine, oil and chicken fingers. *Oven bake method: Preheat oven to 400 F. Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.
[Name] Rommegrot--Norwegian Christmas Pudding [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T09:54:00Z [Description] Make and share this Rommegrot--Norwegian Christmas Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Scandinavian", "European", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "11 -12", "2 -3", "1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["sour cream", "all-purpose flour", "milk", "salt", "sugar", "butter", "sugar", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 324.7 [FatContent] 26.4 [SaturatedFatContent] 16.4 [CholesterolContent] 59.1 [SodiumContent] 236.4 [CarbohydrateContent] 16.1 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Garnishes: melted butter sugar ground cinnamon Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly. Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly. It must not boil. Use a heat diffuser for this process. Using a flour sifter or strainer, slowly add enough flour to thicken the cream. I use about 11-12 Tbsp. for a very thick pudding. Using a wire whisk, whip in the flour 1 Tbsp. at a time. The cream will thicken and start to pull away from the sides of the pan. If the sour cream is very rich, the butter will now begin to form and rise tot he top. Remove this with a spoon and set it aside. Stir in enough hot milk to obtain a porridge-like consistency. Add sugar and salt to taste. Serve in bowls with melted butter, sugar, and cinnamon on top.
[Name] Holiday-Worthy Carrot Puree [AuthorId] 1845 [AuthorName] Liz29298 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-10-23T09:56:00Z [Description] A bit more involved than just boiling the little orange blighters; but well worth the time! I sometimes add a few parsnips, which provides a nice variation. Watch out, though; they're tougher than the carrots and can be a little tough to puree, so make sure you cook them long enough. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "4", "1", NA, "1/2", "1", "1", NA, "1", "1"] [RecipeIngredientParts] ["carrots", "light brown sugar", "orange, zest of", "lemon, zest of", "butter", "fresh ginger", "orange, juice of", "nutmeg", "light brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.0 [FatContent] 15.9 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 295.1 [CarbohydrateContent] 34.5 [FiberContent] 6.4 [SugarContent] 23.1 [ProteinContent] 2.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil the carrots in water with the 4 tablespoons of sugar until very soft. Drain and strain through a mouli or a sieve. Meanwhile, whisk the remaining ingredients in a pan over a low heat until the butter is melted. Beat the hot liquid into the carrots, season to taste (they can take quite a lot of salt], and serve.
[Name] Crisfield Crab Balls [AuthorId] 25843 [AuthorName] Crab Place [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T12:16:00Z [Description] Make and share this Crisfield Crab Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "3", "1", "2", "1", "3"] [RecipeIngredientParts] ["egg", "self-rising flour", "prepared mustard", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 12.8 [SodiumContent] 151.9 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 30 balls [RecipeInstructions] Put crabmeat in a bowl and gently sort through it for pieces of shell with a 2-pronged fork. Remove shell. Add all ingredients and mix gently until thoroughly blended. Form into balls. Deep fry until golden. Yields about 30 balls.
[Name] Crispy Oat Hermits [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T12:19:00Z [Description] Make and share this Crispy Oat Hermits recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "2", "1", "1 1/4", "1", "1", "1/2", "1/2", "1/2", "2 1/2", "1", "1", "1"] [RecipeIngredientParts] ["shortening", "brown sugar", "eggs", "vanilla", "all-purpose flour", "baking soda", "cinnamon", "salt", "clove", "nutmeg", "raisins", "pecans", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 65.8 [FatContent] 3.8 [SaturatedFatContent] 0.8 [CholesterolContent] 4.4 [SodiumContent] 28.3 [CarbohydrateContent] 7.7 [FiberContent] 0.5 [SugarContent] 4.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 96 cookies [RecipeInstructions] In bowl, cream shortening and sugar until fluffy. Beat in eggs; one at a time, and vanilla. Stir together flour, baking soda, cinnamon, salt, cloves and nutmeg; stir into creamed mixture. Stir in oats, raisins, apricots and nuts. Using 2 teaspoons, drop dough onto greased baking sheets. Bake in 350F (180C] oven for 10 to 12 minutes or until golden. (Store in airtight container for up to 3 days or freeze for up to 1 month.]
[Name] Citrus-Rubbed Veal Chops with Sunshine Salsa [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T12:21:00Z [Description] Make and share this Citrus-Rubbed Veal Chops with Sunshine Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Veal", "Meat", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", NA, "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["salt", "lime peel", "mint sprig", "mango", "prepared low-fat salsa", "red onion", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.4 [FatContent] 11.5 [SaturatedFatContent] 4.9 [CholesterolContent] 98.8 [SodiumContent] 351.0 [CarbohydrateContent] 7.5 [FiberContent] 0.9 [SugarContent] 5.7 [ProteinContent] 24.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In medium bowl, combine salsa ingredients. Cover and refrigerate until serving time. In small bowl, combine salt and lime peel. Rub into both sides of veal chops. Place chops on grid over medium, ash-covered coals. Grill, uncovered, 12 to 14 minutes until veal is medium doneness, turning occasionally. Serve chops with salsa. Garnish with mint sprigs.
[Name] Chocolate Bar Cake [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T12:23:00Z [Description] Make and share this Chocolate Bar Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["7", "1/2", "1", "2", "1 1/2", "1/2", "2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["chocolate bars", "butter", "boiling water", "flour", "sugar", "baking soda", "salt", "eggs", "sour cream", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 4450.8 [FatContent] 206.4 [SaturatedFatContent] 122.5 [CholesterolContent] 717.6 [SodiumContent] 5750.1 [CarbohydrateContent] 645.7 [FiberContent] 32.6 [SugarContent] 411.0 [ProteinContent] 59.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan. In a small bowl stir together chocolate pieces, butter and water until chocolate is melted. In large mixing bowl, stir together dry ingredients; gradually add chocolate mixture, beating until thoroughly blended. Add the rest of the ingredients and blend well. Beat on medium speed for 1 minute. Pour batter into prepared pan. Bake for 50-55 minutes or until toothpick comes out of center clean. Cool 10 minutes and remove from pan. Cool completely. Drizzle Vanilla Glaze over top of the cake.
[Name] Chocolate Lovers Favorite Cake [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 1999-10-23T12:24:00Z [Description] Make and share this Chocolate Lovers Favorite Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/56/pic9Qk4TN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/56/picIm4SFb.jpg"] [RecipeCategory] Dessert [Keywords] ["For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "5", "1", "1", "2"] [RecipeIngredientParts] ["instant chocolate pudding mix", "sour cream", "eggs", "butter"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 446.8 [FatContent] 30.5 [SaturatedFatContent] 16.3 [CholesterolContent] 109.2 [SodiumContent] 470.3 [CarbohydrateContent] 43.2 [FiberContent] 2.2 [SugarContent] 27.0 [ProteinContent] 5.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In large bowl, beat first 6 ingredients till well blended (mixture will be thick]. Stir in chocolate. chips. Pour into greased 9 or 10 inch Bundt pan. Bake at 350 F for 55-60 minutes. (test with a toothpick] Cool in pan 5 minutes, remove and cool on rack completely before serving. Note: Can be dusted with powdered sugar or topped with a chocolate or vanilla glaze.
[Name] Rich Pumpkin Cheesecake [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T12:27:00Z [Description] Make and share this Rich Pumpkin Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "1", "4", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "cream cheese", "solid pack pumpkin", "eggs", "pumpkin pie spice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 941.7 [FatContent] 65.7 [SaturatedFatContent] 34.1 [CholesterolContent] 254.4 [SodiumContent] 762.1 [CarbohydrateContent] 77.1 [FiberContent] 1.7 [SugarContent] 53.5 [ProteinContent] 15.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375'F. For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan. For filling, combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed for 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan. Bake at 375'F for 65 to 70 minutes or until set. Cool completely on rack. Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of pan. For topping, preheat oven to 300'F. Toast almonds on baking sheet at 300'F 4 to 5 minutes or until fragrant and light golden brown. Cool completely. Beat cream in medium bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve. Tip: To prepare in a 13x9 inch pan, bake at 350'F for 35 minutes or until set.
[Name] Pumpkin Pie Squares [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H25M [PrepTime] PT10M [TotalTime] PT1H35M [DatePublished] 1999-10-23T12:27:00Z [Description] Make and share this Pumpkin Pie Squares recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/58/7SAXEEzS9S4kVphcCLGg_PPB%206%20-%20final_4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/58/LJvfLSNTqmZV8fR53Y0m_PPB%204%20-%20final_2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/58/pici64jpS.jpg"] [RecipeCategory] Pie [Keywords] ["Bar Cookie", "Dessert", "Cookie & Brownie", "Thanksgiving", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "2", "2", "4", "1 1/2", "2", "1", "1/2", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "quick-cooking oats", "brown sugar", "butter", "margarine", "pumpkin", "evaporated milk", "eggs", "sugar", "cinnamon", "ginger", "clove", "salt", "brown sugar", "pecans", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 68.0 [Calories] 340.1 [FatContent] 14.4 [SaturatedFatContent] 7.2 [CholesterolContent] 77.9 [SodiumContent] 276.6 [CarbohydrateContent] 48.6 [FiberContent] 1.3 [SugarContent] 33.0 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 16-20 servings. [RecipeInstructions] Combine the first four ingredients until crumbly; press into a greased 13\"x 9\" x 2\" baking pan. Bake at 350'F for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and butter; sprinkle over top. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.
[Name] Pumpkin Bundt Cake II [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT52M [PrepTime] PT10M [TotalTime] PT1H2M [DatePublished] 1999-10-23T12:27:00Z [Description] Make and share this Pumpkin Bundt Cake II recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/59/A7XiW0pcQA2X8Zx8sPuJ_IMG_7920.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/59/P49a3lbWQGiy8BGM9SS4_IMG_7858.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/59/zWTfaj2WSnq7g1N4ownv_IMG_7887.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/59/Cx4qKtrR86Fr17tNNNM1_Pumpkin Bundt Cake II_0049 (1].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/59/x37gE3uTfe8oTf4tgr6H_pumpkin.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/59/picuFwdGC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/59/pic8PC5Da.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/59/picnzWw6Q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/59/picMdGilk.jpg" ] [RecipeCategory] Dessert [Keywords] ["Vegetable", "Winter", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["instant butterscotch pudding mix", "eggs", "water", "canned pumpkin", "pumpkin pie spice"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 193.9 [FatContent] 8.4 [SaturatedFatContent] 1.4 [CholesterolContent] 47.1 [SodiumContent] 267.7 [CarbohydrateContent] 26.8 [FiberContent] 0.8 [SugarContent] 14.6 [ProteinContent] 3.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped cream or ice cream if desired.
[Name] Macadamia Nut White Chip Pumpkin Cookies [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT11M [PrepTime] PT15M [TotalTime] PT26M [DatePublished] 1999-10-23T12:27:00Z [Description] I'm not sure where I got this recipe from originally but the combinations fascinated me. When I went to make them I didn't have any cardamom (and almost past out when I saw the price of a little bottle!) so I used 1/4 tsp. nutmeg and 1/4 tsp. ginger in place of it. I loved the results! If I every can afford the cardamom (ha ha!) I'll try the recipe again as written. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/60/picqdAgpo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/60/picQlZi9U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/60/picuyKPe0.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/2", "1/2", "1", "1", "2", "2", "2/3"] [RecipeIngredientParts] ["flour", "cinnamon", "cardamom", "baking soda", "butter", "sugar", "brown sugar", "solid pack pumpkin", "egg", "vanilla", "white chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 165.6 [FatContent] 10.2 [SaturatedFatContent] 5.4 [CholesterolContent] 20.7 [SodiumContent] 91.7 [CarbohydrateContent] 17.4 [FiberContent] 0.5 [SugarContent] 11.5 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 36-42 cookies [RecipeInstructions] Combine first 4 ingredients in a small bowl. Beat butter and sugars in a large bowl until creamy. Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts. Drop by rounded Tbls. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar. Bake in preheated oven at 350°F for 11-14 minutes. Cool for 2 minutes, remove to wire rack to cool completely.
[Name] Pumpkin Cake Roll [AuthorId] 163272 [AuthorName] Windchime [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T12:27:00Z [Description] Make and share this Pumpkin Cake Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "2/3", "1", "3/4", "1", "2", "1", "1/2", "1/2", "1", "1", "6", "4", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "canned pumpkin", "lemon juice", "flour", "baking powder", "cinnamon", "ginger", "nutmeg", "salt", "walnuts", "confectioners' sugar", "cream cheese", "butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 3385.5 [FatContent] 167.9 [SaturatedFatContent] 59.6 [CholesterolContent] 861.9 [SodiumContent] 2750.5 [CarbohydrateContent] 433.3 [FiberContent] 18.1 [SugarContent] 328.4 [ProteinContent] 61.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Beat eggs for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan. Top with walnuts. Bake at 375'F for 15 minutes. Turn cake out onto towel sprinkle with confectioners' sugar and roll up \"jellyroll\" fashion. Cool. Prepare filling, beating all ingredients until creamy. Unroll the cake and spread filling and re-roll; chill.
[Name] Pumpkin Ice Cream Roll [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-23T12:27:00Z [Description] Make and share this Pumpkin Ice Cream Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "2", "1", "1", "3", "1", "2/3", NA, "1", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "pumpkin pie spice", "baking powder", "salt", "eggs", "sugar", "pumpkin", "confectioners' sugar", "butter pecan ice cream", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.0 [FatContent] 1.6 [SaturatedFatContent] 0.5 [CholesterolContent] 63.5 [SodiumContent] 73.2 [CarbohydrateContent] 28.1 [FiberContent] 0.3 [SugarContent] 20.2 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 10 servings. [RecipeInstructions] In a small bowl, combine fl our, pumpkin pie spice, baking powder and salt. In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15x1Ox1 inch baking pan with greased and floured wax paper. Pour batter into pan; bake at 375'F for 15 minutes. Turn cake out onto a linen towel sprinkled with confectioners' sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze. To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.
[Name] Crustless Sugar-Free Pumpkin Pie Diabetic [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 1999-10-23T12:27:00Z [Description] Make and share this Crustless Sugar-Free Pumpkin Pie Diabetic 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/35/63/yVKSY4CUQ2KtpYDP88OD_78372188_10220144981925926_3943799014553550848_o.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "3/4", "1", "1/4", "1/4", "1/8", "1/2", NA, NA] [RecipeIngredientParts] ["pumpkin", "egg substitute", "artificial sweetener", "cinnamon", "allspice", "ginger", "salt", "reduced-fat graham cracker crumbs", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 65.6 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 1.9 [SodiumContent] 127.4 [CarbohydrateContent] 8.8 [FiberContent] 0.4 [SugarContent] 5.7 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.", "Add the spices and salt, beat until well mixed.", "Stir in graham cracker crumbs.", "Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.", "Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.", "Cool.", "If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.", "Store in the refrigerator.", "Sweet 'N Low or Sweet One are recommended for baking." ]
[Name] Pumpkin Chocolate Chip Muffins [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-10-23T12:27:00Z [Description] Everyone I have ever served these to rants about them. I have made some modifications to make them a little healthier. That recipe is Recipe #2509. Either way though, we love them. (Recipe updated to add vanilla, more cinnamon and reduce oil slightly (original calls for 1 1/2 cups oil) since we prefer them with these alterations.) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/picA15Ylc.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3564/fEq7smVzQLC5RhhBPwM9_IMG_20170826_171739.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/xG6i4nIXRkWBfeDmQjXp_IMG_9017.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/01479576061.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/01479576051.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/01479576061.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/77YwawpoQESNeFMl3XGh-photo.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/picwpUVlb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/picvrJ5Rz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/picltLptr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/picJQPma7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/picOU16rM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/picGSXsNg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/picRcN7ZT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/eRJIOMlXSqOHjorEErMf_IMG_20170826_171918.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/64/01479576051.jpeg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1 1/4", "3", "2", "2", "2", "1", "12"] [RecipeIngredientParts] ["eggs", "sugar", "pumpkin", "vanilla extract", "flour", "baking soda", "baking powder", "cinnamon", "salt"] [AggregatedRating] 5.0 [ReviewCount] 151.0 [Calories] 246.4 [FatContent] 13.3 [SaturatedFatContent] 3.4 [CholesterolContent] 24.8 [SodiumContent] 196.9 [CarbohydrateContent] 31.4 [FiberContent] 1.2 [SugarContent] 19.8 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 30 muffins [RecipeInstructions] In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 F for 16-20 minutes. Let cool before taking out of pan.
[Name] Walnut Pumpkin Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-10-23T12:27:00Z [Description] A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust. (Response to review, cutting in the butter is a technique to incorporate the butter into a dry mixture using a pastry blender or two knives. HTH!) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/65/picodHt6v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/65/picSqVNvG.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Vegetable", "Nuts", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "1/2", "1/2", "1/2", "1/4", "2", "1/2", "2", "3/4"] [RecipeIngredientParts] ["pumpkin", "sweetened condensed milk", "egg", "ground cinnamon", "ground ginger", "nutmeg", "salt", "brown sugar", "unsifted flour", "cinnamon", "butter", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 428.0 [FatContent] 22.6 [SaturatedFatContent] 7.3 [CholesterolContent] 50.9 [SodiumContent] 358.1 [CarbohydrateContent] 50.8 [FiberContent] 2.1 [SugarContent] 34.8 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust. Bake 15 minutes. Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits] until crumbly. Stir in walnuts. Reduce oven temperature to 350°F. Sprinkle walnut mixture evenly over pie. Bake 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.
[Name] Instant Pumpkin Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 1999-10-23T12:27:00Z [Description] Make and share this Instant Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Thanksgiving"] [RecipeIngredientQuantities] ["2", "1 1/3", "1", "1 1/2", "4", "1"] [RecipeIngredientParts] ["instant vanilla pudding", "milk", "pumpkin", "pumpkin pie spice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 300.0 [FatContent] 13.6 [SaturatedFatContent] 6.9 [CholesterolContent] 28.5 [SodiumContent] 544.1 [CarbohydrateContent] 42.0 [FiberContent] 0.5 [SugarContent] 28.5 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add pudding mix to milk and beat on lowest speed just until blended; about 30 seconds. Blend in pumpkin, spice, and 2 cups of whipped topping. Pour into pie shell. Chill until set; at least 4 hours. Garnish with remaining whipped topping.
[Name] Praline Pumpkin Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 1999-10-23T12:27:00Z [Description] A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/67/picFSmOSy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/67/picUxqPHc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/67/pick6FWqD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/67/picCLsK8o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/67/picMfRJ00.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "1/3", "3", "1", "3", "1/2", "1/2", "2", "3/4", "1/2", "1/2", "1/4", "1", "1 1/2", NA] [RecipeIngredientParts] ["pecans", "brown sugar", "butter", "eggs", "brown sugar", "sugar", "all-purpose flour", "ground cinnamon", "salt", "ground ginger", "ground cloves", "pumpkin", "half-and-half cream", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 439.9 [FatContent] 23.1 [SaturatedFatContent] 8.9 [CholesterolContent] 107.5 [SodiumContent] 360.5 [CarbohydrateContent] 54.3 [FiberContent] 1.8 [SugarContent] 35.8 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the pecans, sugar and butter; press into the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450°F for 10 minutes; cool for 5 minutes. Combine first eight filling ingredients; stir in pumpkin. Gradually add cream. Pour into pie shell. If desired, sprinkle chopped pecans on top. Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator.
[Name] Dijon-Lime Cranberry Salad [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 1999-10-23T12:45:00Z [Description] Make and share this Dijon-Lime Cranberry 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/35/68/nf8daPXTZSfYSKTmDSrg_THE%20FOOD%20GAYS%20-%20Cranberry%20Spinach%20Salad.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/68/QoKWLHUeTreF445A9kKD_THE%20FOOD%20GAYS%20-%20Cranberry%20Spinach%20Salad-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/68/qrpu8ucLTMqxhDcLBMcs_THE%20FOOD%20GAYS%20-%20Cranberry%20Spinach%20Salad-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/68/piczqc0Au.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/68/pickR5l89.jpg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", NA, "4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["fresh spinach", "dried craisin", "red onion", "bacon", "honey", "lime juice", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 196.0 [FatContent] 4.2 [SaturatedFatContent] 1.3 [CholesterolContent] 5.4 [SodiumContent] 215.8 [CarbohydrateContent] 40.8 [FiberContent] 2.2 [SugarContent] 35.7 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and dry spinach. Divide evenly among four salad plates. Top each with approximately 2 tablespoons craisins and onion slices. Combine dressing ingredients in a small glass mixing bowl using a wire whisk. Heat in the microwave on High for 1 minute or until warm.
[Name] Ham Ball [AuthorId] 1869 [AuthorName] dianna odonoughue [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-10-24T06:46:00Z [Description] Make and share this Ham Ball recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1/4", "2", "2", "1", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "ham", "parsley", "onion", "dried mustard", "Tabasco sauce", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2066.1 [FatContent] 161.8 [SaturatedFatContent] 59.0 [CholesterolContent] 501.5 [SodiumContent] 8048.9 [CarbohydrateContent] 33.1 [FiberContent] 4.4 [SugarContent] 13.1 [ProteinContent] 124.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Beat cream cheese with mayonnaise. Add other ingredients and mix Put in the refrigerator for 15 minutes. Take it out, form it in a ball and roll it in the chopped walnuts. Serve with onion crackers.
[Name] Rj's Rice Pudding [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-09-23T04:43:00Z [Description] I think that I've come up with a GREAT rice pudding recipe. Anyone who has tasted my Rice Pudding says so anyway. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["White Rice", "Long Grain Rice", "Rice", "Low Protein", "Healthy", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "4", "1", "4", "1", "3", "2", "1", "1/4", NA] [RecipeIngredientParts] ["long grain rice", "water", "raisins", "milk", "sugar", "eggs", "cornstarch", "vanilla", "nutmeg", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 174.9 [FatContent] 2.7 [SaturatedFatContent] 1.4 [CholesterolContent] 34.7 [SodiumContent] 37.9 [CarbohydrateContent] 33.7 [FiberContent] 0.5 [SugarContent] 14.4 [ProteinContent] 4.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Combine the raisins and rice and place in a strainer. Wash the raisin and rice mixture under hot tap water. In a pot with a tight fitting lid, bring 4 cups of water to a boil. Add raw rice and raisins and stir. Cover, reduce heat and simmer for 25 minutes (60 minutes if using brown rice]. Meanwhile, in another pot combine the milk, sugar, egg yolks and corn starch. Heat over medium high heat stirring mixture constantly to avoid burning until the mixture thickens to the consistency of thick cream. Remove from heat, stir in the nutmeg and vanilla. In a large bowl, beat the egg whites until they are stiff enough for form peaks. Then slowly whisk in the thickened milk mixture. When the rice and raisin mixture is cooked, stir into the creamy custard mixture. At this point, you can dish up the pudding in serving dishes and sprinkle lightly with cinnamon or, you can bake the pudding mixture in a 350F oven for about 45 minutes and then serve sprinkled lightly with cinnamon.
[Name] Baked Fish Fillets [AuthorId] 1753 [AuthorName] Will Parkinson1 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-09-23T04:44:00Z [Description] Make and share this Baked Fish Fillets recipe from Food.com. [Images] character(0) [RecipeCategory] Perch [Keywords] ["Very Low Carbs", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "3/4"] [RecipeIngredientParts] ["haddock fillets", "sour cream", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 663.7 [FatContent] 40.5 [SaturatedFatContent] 22.2 [CholesterolContent] 302.0 [SodiumContent] 1523.0 [CarbohydrateContent] 14.2 [FiberContent] 0.8 [SugarContent] 2.3 [ProteinContent] 59.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F and lightly grease a 2 quart baking dish. Arrange thawed and drained fillets in a single layer in baking dish. Combine sauce ingredients and heat until cheese melts. Spread over fillets and bake 25 minutes.
[Name] Apple Snicker Salad [AuthorId] 1754 [AuthorName] mark anderson [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-23T04:47:00Z [Description] Make and share this Apple Snicker Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1"] [RecipeIngredientParts] ["yellow apples", "red apples", "Cool Whip"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1540.7 [FatContent] 80.2 [SaturatedFatContent] 58.0 [CholesterolContent] 16.0 [SodiumContent] 322.1 [CarbohydrateContent] 202.2 [FiberContent] 16.1 [SugarContent] 166.5 [ProteinContent] 14.7 [RecipeServings] nan [RecipeYield] 1 salad [RecipeInstructions] "Stir these into one 8 oz carton of Cool Whip"
[Name] Bayrischer Leberkaese [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 1999-09-23T04:49:00Z [Description] Make and share this Bayrischer Leberkaese recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6 1/2", "1", "9", "1", "2", "1", "1", "3", "6 1/4", "1", "1"] [RecipeIngredientParts] ["lean beef", "bacon", "onion", "salt", "white pepper", "marjoram", "garlic cloves", "water", "lemon, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6676.2 [FatContent] 466.6 [SaturatedFatContent] 192.0 [CholesterolContent] 2249.5 [SodiumContent] 26714.3 [CarbohydrateContent] 21.4 [FiberContent] 4.0 [SugarContent] 6.5 [ProteinContent] 597.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Put all meats through meat grinder. DO THIS IN PORTIONS: In large bowl, mix a portion of the meat with salt and water until you have a smooth thick mass. When you have all meat mixed with the salt and water, mix the entire mass very well. Let rest in refrigerator for an hour. Chop onion very fine, then with the remainder of the ingredients mix into the meat mixture. Put in well greased baking loaf form. Push down and bake at 350F for 1 1/2 hours.
[Name] Muesli Cookies [AuthorId] 1643 [AuthorName] Mutende [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-22T22:08:00Z [Description] Make and share this Muesli Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["250", "125", "125", "375", "500", "125", "10", "1/2", "250"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "honey", "rolled oats", "whole wheat flour", "baking powder", "salt", "sultanas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4435.4 [FatContent] 216.9 [SaturatedFatContent] 130.4 [CholesterolContent] 534.3 [SodiumContent] 3732.8 [CarbohydrateContent] 615.2 [FiberContent] 46.7 [SugarContent] 312.3 [ProteinContent] 58.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream butter, sugar and honey. Combine the remaining ingredients and mix into the butter. Place spoonfuls of the mixture on a greased baking sheet and bake at 1900C (3740F] for 15-20 minutes. Cool on baking sheet so cookies become crisp. These store very well in an airtight tin.
[Name] Spiced Beer Cake [AuthorId] 1643 [AuthorName] Mutende [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-22T22:09:00Z [Description] Make and share this Spiced Beer Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["850", "350", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["wheat flour", "brown sugar", "cinnamon", "ginger", "clove", "baking soda", "allspice", "salt", "dark beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2816.9 [FatContent] 8.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 1580.3 [CarbohydrateContent] 638.1 [FiberContent] 54.1 [SugarContent] 311.7 [ProteinContent] 60.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Dissolve sugar in beer. Sift flour, spices and baking soda into beer and mix until smooth. Pour into greased baking tin and bake at 1900C (3740F] for 45-60 minutes. Slice thinly and serve with cold butter on top. Also great for cake-mix: Mix everything except beer and put into a plastic bag labeled \"Beer Cake: add 1 beer, bake\". :-] //Klaus
[Name] Chicken Dish [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-22T22:14:00Z [Description] Make and share this Chicken Dish recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "6", "3", NA, NA, NA] [RecipeIngredientParts] ["chicken", "Worcestershire sauce", "dry mustard", "parsley", "banana"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 387.4 [FatContent] 31.6 [SaturatedFatContent] 13.8 [CholesterolContent] 136.8 [SodiumContent] 158.5 [CarbohydrateContent] 2.8 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 22.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Divide the chicken into serving pieces and on the base of a shallow greased oven dish. Blend all the other together except the parsley and pour over the chicken. Place in a moderate oven until the sauce is lightly browned about 20 minutes. Served garnished with parsley and bananas cooked in butter.
[Name] Caramel Apple Pie With Crunchy Crumb Topping [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT55M [PrepTime] PT45M [TotalTime] PT1H40M [DatePublished] 1999-09-23T05:31:00Z [Description] Make and share this Caramel Apple Pie With Crunchy Crumb Topping 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/35/77/Eph4JiKRWC1XOm1QEQeA_10154770827380788.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/77/cjiNfaf9Q5iw7SerAm4p_10154770827530788.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/3", "2", "1/2", "6", "1", "1/2", "3", "1/2", "1", "28", "1"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "butter", "margarine", "cinnamon", "baking apples", "lemon juice", "sugar", "all-purpose flour", "cinnamon", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 607.1 [FatContent] 19.7 [SaturatedFatContent] 7.2 [CholesterolContent] 20.3 [SodiumContent] 329.9 [CarbohydrateContent] 105.5 [FiberContent] 4.6 [SugarContent] 72.4 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400 F for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apples with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 F for 10 minutes. Reduce heat to 375 F; bake for 35 minutes or until apples are tender. Meanwhile, in a saucepan over low heat, melt caramels with milk , stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.
[Name] Breakfast Sausage Rolls [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-23T05:31:00Z [Description] Make and share this Breakfast Sausage Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1 1/2", "1/2", "3", "10", "1", "1", "1", "1"] [RecipeIngredientParts] ["mild sausage", "hot sausage", "mushrooms", "onion", "eggs", "mozzarella cheese", "dried basil", "dried parsley", "dried rosemary", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3848.5 [FatContent] 310.2 [SaturatedFatContent] 117.8 [CholesterolContent] 1513.7 [SodiumContent] 7813.0 [CarbohydrateContent] 22.2 [FiberContent] 3.3 [SugarContent] 9.9 [ProteinContent] 230.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Allow dough to rise until nearly doubled. Cook and crumble sausage. Add mushrooms and onions. Cook and stir until sausage is brown and vegetables are tender. Drain and cool. Beat 1 egg and set aside. Add to sausage mixture 2 eggs, cheese and seasonings. Roll each loaf of dough into a 16x12 inch rectangle. Spread each loaf with 1/2 sausage mixture, to within 1 inch of edges. Roll up, starting at narrow end, seal edges. Place on greased baking sheet. Bake at 350'F for 25 minutes; brush with beaten egg. Bake at 5-10 minutes longer or until golden brown. Serve warm.
[Name] Mom's Apple Crisp [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-09-23T05:36:00Z [Description] Make and share this Mom's Apple Crisp 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/35/79/picolSVgM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/79/picvtypI6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/79/picFRBidY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/79/pickEVdsr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/79/picWM7uiV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/79/picHMsN3k.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1/2", "3/4", "1/2", "3/4"] [RecipeIngredientParts] ["apples", "flour", "brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 58.0 [Calories] 561.6 [FatContent] 24.4 [SaturatedFatContent] 14.8 [CholesterolContent] 61.0 [SodiumContent] 217.0 [CarbohydrateContent] 85.8 [FiberContent] 6.0 [SugarContent] 57.6 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel apples and remove cores. Slice apples into thin slices and put into lightly greased casserole dish. Mix sugar and flour together. Cut in butter until you have course crumbs. Stir in oats and pour over apples. Bake at 350°F for 35 minutes.
[Name] Fresh Fruit Crisp [AuthorId] 1756 [AuthorName] Stacy L Volpe [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-23T05:38:00Z [Description] Make and share this Fresh Fruit Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["brown sugar", "all-purpose flour", "cinnamon", "butter", "apples", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 415.9 [FatContent] 12.6 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 95.3 [CarbohydrateContent] 77.4 [FiberContent] 6.8 [SugarContent] 56.5 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all dry ingredients but the granulated sugar in a food processor. Cut the butter in smallish pieces - no need to soften. Blend in food processor until butter is in small pieces and is well mixed. Peel, core and slice fruit to make 5-6 cups. Place fruit in a 10x6x2 baking dish an sprinkle with granulated sugar. Cover fruit with crumb mixture. Bake at 350 for 40-45 minutes. Serve warm with ice cream - it's great!! Enjoy!
[Name] Sausage Casserole (Overnight) [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 1999-09-23T05:32:00Z [Description] Make and share this Sausage Casserole (Overnight) 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/35/81/piceI5rcx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/81/picehdkHJ.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "1 1/2", "8", "2", "1", NA] [RecipeIngredientParts] ["sausage", "eggs", "half-and-half", "salt", "butter"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 664.6 [FatContent] 53.3 [SaturatedFatContent] 22.3 [CholesterolContent] 325.6 [SodiumContent] 1700.0 [CarbohydrateContent] 15.5 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 29.3 [RecipeServings] 8.0 [RecipeYield] 1 13x9 Casserole [RecipeInstructions] Butter bread lightly. Place bread into 13x9x2\" baking dish, butter side up, set aside. Cook and drain sausage, crumble. Spoon over bread. Sprinkle cheese over sausage. Combine eggs, half and half, and salt. Mix well and pour over cheese. Chill overnight. Remove from refrigerator for 15 minutes before baking. Bake uncovered at 350 F for 35 minute.
[Name] Concord Grape Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 1999-09-23T05:43:00Z [Description] Make and share this Concord Grape Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/82/eJfnDJW5QGGY1k4FdhQS_GrapePie3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/82/piczTtolm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/82/0mopsWYwTf6iPdOw6jhM_GrapePie1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/82/5flDeOJ3Twi8G4XvFz5Q_GrapePie2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/82/picnGPMnj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/82/piclurGxx.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Berries", "Grapes", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4 1/2", "1", "1/4", "2", "1/8", "1", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["concord grapes", "sugar", "all-purpose flour", "lemon juice", "salt", "quick-cooking oats", "brown sugar", "all-purpose flour", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 396.2 [FatContent] 13.8 [SaturatedFatContent] 5.6 [CholesterolContent] 15.2 [SodiumContent] 209.5 [CarbohydrateContent] 67.1 [FiberContent] 2.0 [SugarContent] 46.8 [ProteinContent] 3.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan; bring to a boil. Boil and stir for 1 minute. Press through a strainer or food mill to remove seeds. Combine pulp, skins, sugar, flour, lemon juice and salt; pour into pastry shell. Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry with foil. Bake at 425°F for 15 minutes. Remove foil; bake 20 minutes more or until golden brown. Cool on a wire rack.
[Name] Tiny Chocolate Cones [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-23T05:45:00Z [Description] My neighbour made these for her little boy's birthday, they were a great hit, she left out the nuts and mixed in Hundreds and Thousands. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["125", "30", "2", "1/2", "1/2"] [RecipeIngredientParts] ["dark cooking chocolate", "butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.6 [FatContent] 6.8 [SaturatedFatContent] 3.3 [CholesterolContent] 3.9 [SodiumContent] 9.0 [CarbohydrateContent] 2.4 [FiberContent] 1.3 [SugarContent] 0.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 25 cones [RecipeInstructions] To make the cones:- Cut twenty-five 9cm foil squares. Fold each diagonally in half to make a triangle. Hold each triangle with the long side towards you. Bring lower right point over to meet top point. Roll left side of foil around right side to form a cone with a tight point at the bottom; secure with tape. Repeat with the other squares. Place chocolate and butter in a medium bowl. Heat, covered on HIGH 2 - 2 1/2 minutes, or until melted. Remove from microwave and stir until smooth. Stir in cream and vanilla. Set the bowl over iced water; beat mixture until fluffy. Fold in nuts, keeping 1 Tbsp. Spoon the mixture in a piping bag fitted with a medium star tube; pipe into foil cones. Sprinkle with reserved nuts. Put in the refrigerator for a least 1 hour or until set. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Noodles Romanoff with Sour Cream [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-09-23T05:35:00Z [Description] Make and share this Noodles Romanoff with Sour Cream 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/35/84/picuqyLVa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/84/picw3WqxX.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", NA, NA, NA, "1", "1/2"] [RecipeIngredientParts] ["cottage cheese", "sour cream", "onion", "garlic", "Worcestershire sauce", "Tabasco sauce", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 166.7 [FatContent] 10.2 [SaturatedFatContent] 6.2 [CholesterolContent] 32.8 [SodiumContent] 358.8 [CarbohydrateContent] 11.6 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 7.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and lightly grease an 8\" casserole dish. Mix ingredients together gently. Season with minced onion, garlic, a little Worcestershire sauce, a dash of Tabasco sauce and salt. Place in casserole dish and sprinkle with grated cheese. Bake 40 minutes.
[Name] Monday Casserole [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-09-23T05:47:00Z [Description] Make and share this Monday Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["400", "1/2", "1", "1/4", "2", "1/4", "1", "100", NA, "8", "4", "1 -2", "4", "1"] [RecipeIngredientParts] ["egg", "milk", "parsley", "dried sage", "garlic clove", "mushrooms", "salt", "bacon", "potatoes", "butter", "tomatoes", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.7 [FatContent] 27.1 [SaturatedFatContent] 10.9 [CholesterolContent] 91.8 [SodiumContent] 411.8 [CarbohydrateContent] 39.4 [FiberContent] 5.3 [SugarContent] 4.2 [ProteinContent] 20.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the mince, breadcrumbs, egg, milk parsley, sage, garlic, mushrooms, salt and pepper. Mix thoroughly. Form into eight sausage shapes. Wrap each in a rasher of bacon and set aside. Place potato slices in well greased rectangular or oval ovenproof dish. Season with salt and pepper. Brush the potatoes with melted butter. Arrange the meat rolls down the centre of the dish and cover. Cook in a preheated oven at 200 C for 30-40 minutes. Cut tomatoes in half and place around the edge of dish. Sprinkle the grated cheese over the top of meat rolls and tomatoes. Return to oven and cook uncovered for a further 10-15 minutes or until potatoes are tender and cheese is golden brown. ** Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Chunky Chili Taco Soup [AuthorId] 1610 [AuthorName] B B Adams [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-23T05:52:00Z [Description] Make and share this Chunky Chili Taco Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/86/hAepqeiETj2yMzXsKWzt_Evi-Abeler-Photography_food-2017-10-020054.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/86/h2lT5svTliSmmEmOLSir_Evi-Abeler-Photography_food-2017-10-020057.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/86/L301nb9ATS2Ln9Nhheci_Evi-Abeler-Photography_food-2017-10-020053.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/86/MFpecp6kTbaCp9yE9v3I-TacoSoup10-21-13-9062.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/86/O0wjUiEuTXqniO8JvrXc-TacoSoup10-19-13-9039.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/86/picdaJzX5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/86/picfRt2KS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/86/picoR8r9v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/86/picsbdERJ.jpg"] [RecipeCategory] Black Beans [Keywords] ["Beans", "Meat", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1", "2", "2", NA, NA] [RecipeIngredientParts] ["ground beef", "onion", "tomatoes", "pinto beans", "black beans", "Rotel tomatoes & chilies", "Old El Paso tomatoes & chilies", "kidney beans", "white shoepeg corn", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 57.0 [Calories] 333.5 [FatContent] 12.4 [SaturatedFatContent] 4.6 [CholesterolContent] 51.4 [SodiumContent] 262.0 [CarbohydrateContent] 33.3 [FiberContent] 9.6 [SugarContent] 3.1 [ProteinContent] 23.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown meat and onions. Add remaining ingredients, except cheese and chips. If soup seems too thick, add 1 cup water. Simmer, covered for 30 to 45 minutes. Spoon into bowls. Sprinkle cheese and chips on top. Serve while hot.
[Name] Hot Artichoke Dip [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 1999-09-23T05:54:00Z [Description] Make and share this Hot Artichoke Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8 1/2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["artichoke hearts", "mayonnaise", "fresh parmesan cheese", "Worcestershire sauce", "onion", "ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 369.3 [FatContent] 27.0 [SaturatedFatContent] 7.2 [CholesterolContent] 37.3 [SodiumContent] 837.5 [CarbohydrateContent] 22.4 [FiberContent] 5.2 [SugarContent] 4.6 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] 1 9 inch pie plate [RecipeInstructions] Mix all ingredients together and refrigerate overnight. Preheat oven to 350°F. Bake in a small greased casserole dish for 30 -35 minutes. Serve with your favorite crackers.
[Name] Sweetheart Apple Crisp for Two [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-09-23T05:55:00Z [Description] Make and share this Sweetheart Apple Crisp for Two recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, "1", "1/3", "2", "1", NA, NA] [RecipeIngredientParts] ["apples", "cinnamon", "nutmeg", "honey", "whole wheat flour", "honey", "real vanilla extract", "French vanilla ice cream"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 170.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.9 [CarbohydrateContent] 40.6 [FiberContent] 5.5 [SugarContent] 21.9 [ProteinContent] 3.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Add apples to an oven proof baking dish. Sprinkle with cinnamon and nutmeg to taste. Next, drizzle the 1 teaspoon honey over the top of the apples and seasonings. TOPPING: Mix together the whole wheat flour, honey, and real vanilla extract. Spread topping mixture over the apples, seasonings and honey. Place in 300 degree Fahrenheit oven and bake until a toothpick comes out clean. Great with French vanilla ice cream or topped with whipped cream.
[Name] Jewish Apple Cake [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-09-23T05:59:00Z [Description] Make and share this Jewish Apple Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/89/picTj0zBw.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "European", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2 1/2", "3", "1/2", "1", "2 1/2", "4", "1/2", "4", "4", "5"] [RecipeIngredientParts] ["unsifted all-purpose flour", "sugar", "baking powder", "salt", "real vanilla", "eggs", "apples", "cinnamon", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 792.5 [FatContent] 30.3 [SaturatedFatContent] 4.4 [CholesterolContent] 93.0 [SodiumContent] 320.2 [CarbohydrateContent] 125.0 [FiberContent] 4.7 [SugarContent] 83.4 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat together until smooth--flour, 2 1/2 cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar. Layer the batter and apples in a greased tube pan. pour some batter--then layer it with apples--then switch back and forth until it is all used up. Bake in oven at 350° for 1 1/2 hours to 1 3/4 hours.

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