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[Name] Spumoni Slices (Neapolitan Cookies) [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 1999-09-23T06:03:00Z [Description] Make and share this Spumoni Slices (Neapolitan Cookies) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "2 1/2", "2", "1/2", "3 -5", "1/4", "1/2", "3 -5"] [RecipeIngredientParts] ["butter", "margarine", "confectioners' sugar", "egg", "vanilla extract", "flour", "pecans"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 50.0 [FatContent] 3.0 [SaturatedFatContent] 1.6 [CholesterolContent] 8.0 [SodiumContent] 20.3 [CarbohydrateContent] 5.5 [FiberContent] 0.2 [SugarContent] 2.5 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 84 pieces [RecipeInstructions] In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough into three portions. Stir chocolate into one portion; mix well. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. Roll each portion between two pieces of waxed paper into and 8x6-inch rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic wrap and chill overnight. Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough. Note: for another good and highly reviewed Neapolitan Cookie recipe, take a look at recipe number 47503.
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[Name] Shrimp Linguine [AuthorId] 1757 [AuthorName] Meho98 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-23T06:07:00Z [Description] Make and share this Shrimp Linguine recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1", "3", "1", "2", "1/4"] [RecipeIngredientParts] ["linguine", "reduced-sodium chicken broth", "fresh lemon juice", "bay leaf", "shrimp", "olive oil", "yellow onion", "garlic", "no-added-salt tomato paste", "fresh basil", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 398.2 [FatContent] 5.0 [SaturatedFatContent] 0.8 [CholesterolContent] 115.2 [SodiumContent] 129.6 [CarbohydrateContent] 60.3 [FiberContent] 2.8 [SugarContent] 2.1 [ProteinContent] 26.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook linguine according to package directions, but do not add salt. Drain in a colander.", "Meanwhile, in a large skillet, combine broth, lemon juice, and bay leaf.", "Bring mixture to a boil over medium-high heat. Add shrimp; cook, covered, until shrimp just turn pink, about 2 minutes.", "Remove shrimp from skillet; cover to keep warm.", "Reserve poaching liquid.", "In another skillet, heat oil over medium heat. Add onion, garlic, and tomato paste; cook, stirring frequently, for 5 minutes.", "Add reserved poaching liquid; cook until mixture thickens slightly, about 3 minutes.", "Remove bay leaf.", "Add shrimp to skillet. Cook, stirring constantly, until heated through, about 1 minute. Stir in basil and pepper.", "Place linguine on a serving platter.", "Spoon sauce over top.", "Serve immediately.", "Shelly's cooking tip: To shell uncooked shrimp, start at the large end and peel away the shell.", "The tail fin may or may not be left on the shrimp, depending on the desired effect http://members.xoom.com/shellyskit/index.htm Shelly's Kitchen We have 100+ recipes" ]
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[Name] Cheese-Topped Vegetables [AuthorId] 1757 [AuthorName] Meho98 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-23T06:09:00Z [Description] Make and share this Cheese-Topped Vegetables recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/92/picE5VdYx.jpg" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "2", "1", "3/4", "1/4", "3/4", "1/8"] [RecipeIngredientParts] ["broccoli florets", "cauliflower florets", "carrot", "frozen green pea", "all-purpose flour", "skim milk", "reduced-sodium chicken broth", "low-fat cheddar cheese", "fresh ground black pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 98.1 [FatContent] 3.0 [SaturatedFatContent] 0.9 [CholesterolContent] 3.6 [SodiumContent] 163.6 [CarbohydrateContent] 11.2 [FiberContent] 2.4 [SugarContent] 2.9 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400: F. In a large saucepan, bring 2 quarts of water to a boil. Add broccoli and cauliflower. Cook for 3 minutes. Add carrot and cook for 2 minutes. Drain vegetables in a colander. Place mixture in a 2 quart baking dish. Stir in peas; set aside. To prepare the sauce, in a small saucepan, heat oil over medium heat. Add flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and broth. Bring to a boil and cook, whisking frequently, for 3 minutes. Remove from heat. Stir in = cup of cheddar and the pepper. Pour sauce over vegeta bles; stir until coated. Sprinkle remaining cheddar over top. Bake until cheese is bubbling, about 5 minutes. Serve immediately.
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[Name] Italian Vegetable Pasta Bake [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-23T06:13:00Z [Description] Make and share this Italian Vegetable Pasta Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "27 1/2", "8", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["mostaccioli pasta", "penne pasta", "mozzarella cheese", "mushrooms", "zucchini", "parmesan cheese"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 242.6 [FatContent] 8.8 [SaturatedFatContent] 4.9 [CholesterolContent] 27.9 [SodiumContent] 282.0 [CarbohydrateContent] 27.1 [FiberContent] 1.9 [SugarContent] 2.3 [ProteinContent] 14.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix pasta sauce, 1 cup mozzarella, vegetables and 1/4 cup Parmesan. Spoon into 13x9\" baking dish. Top with remaining mozzarella and remaining 1/4 cup Parmesan. Bake at 350 degrees for 25 min. or until heated through. - - - - - - - - - - - - - - - - - -
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[Name] Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot [AuthorId] 1621 [AuthorName] Quick n Easy Recipes [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-09-23T06:16:00Z [Description] Make and share this Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/94/6wOqObZQWiq20YwdjINz_beef-rice-stuffed-peppers-7143.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/94/BAQM2tNKTISGdwuJFfP1_beef-rice-stuffed-peppers-7146.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/94/LZXHiGPnRVmeWOnzPa3l_beef-rice-stuffed-peppers-7140.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/94/ON2FLtohTCC6JSwqk4sX_stuffed-peppers.jpg" ] [RecipeCategory] White Rice [Keywords] ["Rice", "Peppers", "Vegetable", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/4", "1", "1", "4", "1/4", NA] [RecipeIngredientParts] ["beef", "onion", "tomato sauce", "water", "white minute rice", "green peppers", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 951.7 [FatContent] 81.4 [SaturatedFatContent] 33.6 [CholesterolContent] 112.4 [SodiumContent] 1088.6 [CarbohydrateContent] 41.6 [FiberContent] 6.9 [SugarContent] 14.0 [ProteinContent] 15.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix. Bring to boil. Stir in rice, cover. Remove from heat and let stand for 5 minutes. Meanwhile cut tops off peppers, remove seeds and cu in half. Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk. Place peppers in dish. Spoon meat mixture into peppers, cover with foil. Bake at 400 for 35-40 minutes. Spoon sauce over peppers before serving. Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded] 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained] 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss] 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup. Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full. Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or high 3-4 hours.
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[Name] Better Than Sex Cake IIi [AuthorId] 1758 [AuthorName] Paul K. Lago [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-09-23T06:22:00Z [Description] It is my understanding that there are a variety of recipes masquerading under this name, but this is the one that my friends like most. Overnight chilling not included in preparation time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/95/D5E6BDn3R0yE7h2LSh6r_BTSC%205%20-%20final%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/95/2LX3QKxRTLhnKB1yvobh_Screenshot_2014-11-03-21-51-30~2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/95/wuHbjkf0SfaFyINyCeit_BTSC%206%20-%20final%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/95/picKTT4tW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/95/picy8Byt9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/95/picB1hrw8.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/3", "1/2", "3", "1", "1", "8", "2"] [RecipeIngredientParts] ["water", "eggs", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 131.0 [Calories] 322.2 [FatContent] 13.3 [SaturatedFatContent] 4.4 [CholesterolContent] 38.5 [SodiumContent] 349.1 [CarbohydrateContent] 50.1 [FiberContent] 0.9 [SugarContent] 20.1 [ProteinContent] 4.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Grease and lightly flour 13\" x 9\" cake pan. Mix cake as directed on package. Bake the cake about 35 minutes or until it tests done. As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick] and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar]. Refrigerate overnight. Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits]. Enjoy.
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[Name] Potato Soup [AuthorId] 1759 [AuthorName] msouth [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-09-23T06:24:00Z [Description] I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/mm9FjrGJS6mhQ5tBdPnF_DSC_0268.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/01484179255.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/01478652527.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/f3pp0KiPTXSp0uJvQcKT_DSC_0271.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/pSUjyR8zTvFZLzC15UKt_DSC_0264.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/pic8lxzP8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/pic7jKNfw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/piccuTKtl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/picnQvD7S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/pickL7pto.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/piceFruDN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/picFrLuX7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/pic9qwfgD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/pic4SKkx4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/35/96/picxg4LmF.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["6 -8", "1/4", "1/2", "6", "2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["potatoes", "butter", "flour", "milk", "chicken bouillon", "salt", "pepper", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 203.0 [Calories] 868.2 [FatContent] 44.2 [SaturatedFatContent] 27.7 [CholesterolContent] 141.4 [SodiumContent] 953.6 [CarbohydrateContent] 85.6 [FiberContent] 7.5 [SugarContent] 2.9 [ProteinContent] 34.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel, cube, boil, drain and \"mush\" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces]. In separate pan, melt butter, add flour and cook while stirring for about a minute or so. Add half the milk and stir until lumps are out of flour mixture. Add remaining milk and on med-high heat, heat to a boil. Stir almost constantly or it will scorch. After boiling, turn heat off and add remaining ingredients.
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[Name] Italian Sour Cream Saronno Cake [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-24T05:17:00Z [Description] Vita Viviano D'Artega. Authors note: Many voyagers who visited Italy became interested in this delicious cake. Perhaps the company that produces the popular Amaretto di Saronno liqueur also introduced the recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1", "1/2", "1", "1/2", "2", "1/2", "6", "1", "2", "2 -4", "1", "2", "1"] [RecipeIngredientParts] ["eggs", "coconut", "pecans", "walnuts", "pecans", "walnuts", "pudding", "brown sugar", "sour cream", "water", "eggs", "amaretto di saronno liqueur", "maraschino cherries", "confectioners' sugar", "amaretto liqueur", "water", "corn syrup", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 3687.7 [FatContent] 199.4 [SaturatedFatContent] 99.1 [CholesterolContent] 900.7 [SodiumContent] 1577.3 [CarbohydrateContent] 446.2 [FiberContent] 22.5 [SugarContent] 370.1 [ProteinContent] 53.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, beat 2 egg whites until foam. Gradually add brown sugar. Beat until stiff peaks form, about 3 minutes. Fold in coconut and ground nuts. Spread meringue on bottom and up sides of generously greased 10-inch tube pan to within 1 inch of the top of the pan. In large bowl, blend cake mix, sour cream, Amaretto, water, whole eggs, and remaining 2 egg yolks at low speed until moistened. Beat 2 min. at high speed. Pour batter evenly on top of meringue in pan. Bake at 350 for 55-60 minutes until done (use toothpick test]. Cool upright in pan for 10 minutes. Loosen sides and invest into serving p late. Cool completely. Spoon glaze over top of cake, allowing some to run down sides. Sprinkle with remaining 2 tsp. ground nuts and garnish with cherries. In a small bowl, blend all ingredients until smooth.
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[Name] Italian Recipes: Chicken Flamingo [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-24T05:18:00Z [Description] Make and share this Italian Recipes: Chicken Flamingo 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/35/98/picOKuNSY.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "4", "4", "2", "1", "1/4", "1", "1/4", "6"] [RecipeIngredientParts] ["frozen broccoli", "mushrooms", "white wine", "lemon juice", "butter", "olive oil", "prosciutto", "mixed cheese", "fresh garlic", "boneless skinless chicken breasts"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 2058.9 [FatContent] 161.6 [SaturatedFatContent] 85.1 [CholesterolContent] 458.3 [SodiumContent] 2646.9 [CarbohydrateContent] 56.0 [FiberContent] 4.6 [SugarContent] 9.9 [ProteinContent] 73.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs. cook on open grill until plump and tender. top with cheese blend until melted then with the following sauce: In saute pan, add the wine/lemon/butter mix, prosciutto, garlic and red pepper over medium heat. Bring to a boil, and add broccoli and mushrooms. Pour over chicken breast with a slotted spoon, then with a spatula. Do not overpower with the Sauce!!! The sauce should enhance, not smother the chicken. Add a side of white or red pas ta (cavatelli] and a vegetable of choice.
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[Name] Best Basic Chocolate Chip Cookies [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 1999-09-24T05:29:00Z [Description] The following appeared in BH&G Feb. 99. I like it because I can make the variety preferred by whomever is visiting that day. "A few tweaks in the ingredients in chocolate chip cookies can dramatically change the outcome. Want a crispy thin cookie? Use an all-butter dough. Because butter melts more quickly than shortening in a hot oven, the dough spreads. For a puffy cookie, use shortening to keep the dough from flattening. Get a softer cookie by sweetening it only with brown sugar. Combine brown with granulated sugar for a crispier cookie. Our tinkering resulted in three versions: Our Best Basic, Thin-and-Crispy, and Soft-and-Cakelike." By Jeanne Ambrose, BH&G Best Basic Chocolate Chip Cookie Prep: 25 min Bake 8-10 min per batch [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "1/2", "1/4", "2", "1", "2 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["shortening", "butter", "brown sugar", "granulated sugar", "baking soda", "salt", "eggs", "vanilla", "all-purpose flour", "walnuts", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 103.4 [FatContent] 6.0 [SaturatedFatContent] 2.3 [CholesterolContent] 11.1 [SodiumContent] 35.5 [CarbohydrateContent] 12.2 [FiberContent] 0.5 [SugarContent] 7.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Thin-and-Crispy: Bake 10-12 min per batch. 1 cup butter, 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 1/2 tsp baking soda, 1/4 tsp salt, 1 egg, 1 tsp vanilla, 2 cup all-purpose flour, 1 1/2 cups semisweet chocolate pieces, 1 cup chopped walnuts or pecans. Soft-and-Cake-like Bake 9-11 minutes per batch. 1/2 cup shortening, 1 1/2 cup packed brown sugar, 2 slightly beaten eggs, 1 tsp vanilla, 2 1/2 cup all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 8 oz sour cream, 1 1/2 cup semisweet chocolate pieces, 1 cup chopped walnuts or pecans. Preheat oven to 375°. FOR BASIC OR THIN COOKIES: in a bowl beat shortening and/or butter on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt; beat until combined. Beat in egg or eggs and vanilla until combined. Beat in as much of the flour as you can with a mixer. With a wooden spoon, stir in remaining flour. Notes: If you use the beaters on your electric mixer, you can skip the wooden spoon.] Stir in chocolate pieces and nuts. Drop dough by rounded teaspoons 2-inches apart on an ungreased cookie sheet. Bake Basic cookies 8-10 minutes, and Thin cookies 10-12 minutes or until edges are browned. Cool on wire rack. FOR CAKELIKE COOKIES: In a bowl, beat shortening and brown sugar on medium to high speed until combined. Add eggs and vanilla; bean until combined. Combine flour, baking soda, baking powder and salt. Alternately add flour mixture and sour cream to shortening mixture, beating after each addition. With a wooden spoon, stir in chocolate pieces and nuts. Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake 9-11 minutes or until edges are browned. Cool on wire rack.
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[Name] Maestro Meatballs [AuthorId] 1761 [AuthorName] Moe Martin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-24T05:27:00Z [Description] I'm happy to supply the following recipe. I attended a party about 25 years ago and these meatballs were served. The hostess was gracious enough to give me the recipe. I've been enjoying them ever since. Maestro Meatballs Make the Heart Sing [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/4", "1/2", "2", "1", "1", "2", "4", "3", "1", "1/2", "1/2", "1", "1", "2", "1/4", "1", NA] [RecipeIngredientParts] ["lean beef", "egg", "garlic", "paprika", "oregano", "salt", "prepared mustard", "Worcestershire sauce", "bacon", "butter", "Burgundy wine", "water", "salt", "sugar", "flour", "water", "sour cream", "flour"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 205.5 [FatContent] 12.2 [SaturatedFatContent] 5.7 [CholesterolContent] 58.5 [SodiumContent] 536.1 [CarbohydrateContent] 6.8 [FiberContent] 0.3 [SugarContent] 1.4 [ProteinContent] 11.5 [RecipeServings] nan [RecipeYield] 18 meatballs [RecipeInstructions] In a large bowl, combine beef, egg, garlic, onion, oregano, paprika, salt, breadcrumbs, mustard, and Worcestershire sauce. Mix very well and shape into balls about 1.5\" (4mm] in diameter and dredge in flour. Cook bacon in a large frying pan until crisp. Remove, chop, and set aside. To the fat in the pan, add sufficient butter to be able to brown all the meatballs. Brown and turn meatballs until all are seared and golden. Now add coffee, wine or apple juice, water, salt, and sugar. Cover and simmer 15 minutes. Return bacon to the pan. Mix flour and 1/4 cup water into a smooth paste and carefully stir in until thickened. Reduce heat as low as possible for another five minutes. Serve immediately with hot rice. Hope you enjoy them!
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[Name] Cream of Chicken Soup with Wild Rice II [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-24T05:47:00Z [Description] Make and share this Cream of Chicken Soup with Wild Rice II recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Winter", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/3", "3", "7", "12", "2", "1", "1", "2", "3/4", "1/2", "1/2", "3/4", "4", "3/4"] [RecipeIngredientParts] ["wild rice", "broiler-fryer chickens", "water", "mushrooms", "onion", "celery", "instant chicken bouillon granules", "white pepper", "salt", "butter", "flour", "milk", "dry white wine"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 758.8 [FatContent] 45.8 [SaturatedFatContent] 18.0 [CholesterolContent] 175.7 [SodiumContent] 1312.0 [CarbohydrateContent] 39.8 [FiberContent] 3.0 [SugarContent] 2.8 [ProteinContent] 43.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse. Set partially cooked rice aside. In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling. Reduce heat, cover and simmer for 35 to 40 minutes or until chicken is tender. Remove chicken from broth and let stand until cool enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces. In the same pot, cook mushrooms in hot oil for 4 to 5 minutes or until tender. Add onion and celery. Cover and cook for 5 to 10 minutes or until tender, stirring once (I'd probably do the onion and celery first, until translucent, and then add mushrooms and cover and cook]. Remove from heat. Return broth to the stock pot. Add partially cooked wild rice to the chicken broth. Stir in the granules, white pepper and salt. Bring to boiling and then reduce heat and simmer, uncovered, for 15 minutes. In a large saucepan, melt the butter and stir in the flour until smooth. Add milk all at once. Cook and stir until bubbly. Stir into soup mixture. Stir in the chicken pieces and wine, and heat through.
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[Name] Greek Pasta Salad with Shrimp & Olives [AuthorId] 1555 [AuthorName] Cindy Hartlin [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-24T05:50:00Z [Description] Make and share this Greek Pasta Salad with Shrimp & Olives 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/36/02/picjxix6h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/02/pichC1gvN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/02/picNtGkdH.jpg"] [RecipeCategory] Greek [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "1/4", "2", "1", "6", "1/2", "3", "1/2", "1/4", "3/4", "3/4"] [RecipeIngredientParts] ["tomatoes", "red bell pepper", "feta cheese", "dry white wine", "thyme", "green onions", "olive oil", "garlic", "kalamata olive", "lemon juice", "pasta", "bay shrimp"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 524.9 [FatContent] 25.3 [SaturatedFatContent] 5.9 [CholesterolContent] 103.3 [SodiumContent] 403.0 [CarbohydrateContent] 51.1 [FiberContent] 3.9 [SugarContent] 5.1 [ProteinContent] 23.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix first 10 ingredients in large bowl. Add pasta and shrimp and toss to blend. Season to taste with salt and pepper.
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[Name] Chicken and Cashew Nut Curry [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 1999-09-24T06:11:00Z [Description] Make and share this Chicken and Cashew Nut Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Fruit", "Nuts", "Meat", "< 60 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "2", "1", "1", "1/2", "1/2", "1/2", "1/2", "1", "1 1/2", "3", "140"] [RecipeIngredientParts] ["chicken thigh pieces", "butter", "olive oil", "onions", "ginger", "garlic clove", "chili powder", "ground coriander", "clove", "cumin", "turmeric", "flour", "roasted cashew nuts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 810.0 [FatContent] 59.3 [SaturatedFatContent] 16.4 [CholesterolContent] 223.7 [SodiumContent] 465.4 [CarbohydrateContent] 17.9 [FiberContent] 1.8 [SugarContent] 4.7 [ProteinContent] 50.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the butter and oil in a large frying pan and the chicken pieces. Turn them to prevent them from sticking to the pan and brown the pieces well. Transfer to a plate. Add onion, garlic and ginger to the pan with all the spices and allow to cook 3 - 4 minutes over a moderate heat until the pan smells wonderfully fragrant. Stir regularly. Add the flour and cook a further minute. Stir in the chicken stock and bring to the boil. Simmer 10 minutes. Return the chicken to the pan and cook for about 30 - 35 minutes until the chicken is well cooked. take two-thirds of the cashews and process them in a blender or food processor until finely chopped but not to a powder. Add to the pan with the remaining whole cashews. Season with salt and pepper. If wished, finish with yoghurt and garnish with fresh coriander just before serving. Serve over Basmati rice. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
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[Name] Vietnamese Pho [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-24T06:16:00Z [Description] Make and share this Vietnamese Pho recipe from Food.com. [Images] character(0) [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["5", "5", "1", "2", "3", "2", "8", "1", "4", "2", "1", "2", "1", "2", "1/4", "1", "1/2", NA, "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["beef bones with marrow", "onions", "shallots", "ginger", "star anise", "cinnamon stick", "parsnips", "salt", "beef sirloin", "scallions", "cilantro", "onions", "hot chili sauce", "nuoc nam", "black pepper", "fresh bean sprouts", "fresh chili peppers", "limes", "of fresh mint", "fresh Asian basil", "regular basil"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1006.8 [FatContent] 26.3 [SaturatedFatContent] 10.4 [CholesterolContent] 162.2 [SodiumContent] 4707.7 [CarbohydrateContent] 132.4 [FiberContent] 9.3 [SugarContent] 11.6 [ProteinContent] 59.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak bone overnight in cold water. Place bones, oxtails and flank steak in a large stock pot. Add SALTED BOILING water to cover and bring to a boil. Better yet, boil water, add salt then add bones. Marinate oxtails and flank steak with fish sauce, sugar, black pepper. Cook 5 minutes, drain and rinse pot and bones. Return bones to pot, add 6 quarts COLD WATER and bring to a boil. Skim surface of scum and fat. Stir bones at bottom. After 1 hour of simmering, add oxtails & flank steak. The ginger root, shallots, and onion need to be roasted. The ginger root until the outer layer peels off easily. The onion until outer layer is semi-burnt. About 3 min. Roast the anise seeds in a pan for 2 min. Add to broth while waiting to boil. Meanwhile, slice beef sirloin against grain into paper-thin slices, about 2-by-2 inches. Slice flank steak the same way; that is after they are cooked for about 1 hour. Set aside. In a small bowl, combine scallions, cilantro, and half the sliced onions. Place remaining onions in another bowl and mix in hot chili sauce. Soak rice noodles in water. When broth is ready, discard bones. Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot. Add fish sauce and bring to a boil. Reduce heat to simmer. In another pot, bring 4 quarts of water to a boil. Add noodles and drain immediately. Do not overcook noodles
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[Name] Fried Szechuan Chicken [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-09-24T06:29:00Z [Description] Make and share this Fried Szechuan Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", "1", "1", "1", "1/2", "5", "10", "3", "2", "1"] [RecipeIngredientParts] ["chicken", "salt", "five-spice powder", "water", "cornstarch", "light soy sauce", "Chinese wine", "sherry wine", "black pepper", "garlic cloves", "green ginger", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.1 [FatContent] 37.1 [SaturatedFatContent] 8.5 [CholesterolContent] 115.0 [SodiumContent] 672.3 [CarbohydrateContent] 10.0 [FiberContent] 1.6 [SugarContent] 4.2 [ProteinContent] 30.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Marinate chicken with salt, five- spice powder and sesame oil, set aside. Mix water, light soy sauce, wine and pepper in a separate bowl.", "Dissolve cornstarch and 2 tablespoons.", "water in a small bowl.", "Heat oil until very hot and fry chicken pieces until brown.", "Remove chicken and fry dried chilies, garlic and ginger for 2 minutes.", "Add scallions, water, wine and soya mixture. Bring to a boil, add corn starch mixture and allow to thicken.", "Pour sauce over chicken and serve over hot rice." ]
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[Name] Homemade Liverwurst - Leberwurst [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT2H20M [PrepTime] PT0S [TotalTime] PT2H20M [DatePublished] 1999-09-24T06:42:00Z [Description] Here's another recipe for making Leberwurst yourself. Sorry it took so long. I sort of get behind in everything translating a lot of recipes helping folks in Germany or here. Best regards, Annemarie Klehe Edgell Liverwurst with Onion Yield estimated [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Very Low Carbs", "< 15 Mins", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "300", "2000", "250", "60", "3", "1", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["onions", "salt", "white pepper", "marjoram", "pimientos", "nutmeg", "ginger", "cinnamon", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5904.3 [FatContent] 552.9 [SaturatedFatContent] 201.8 [CholesterolContent] 1712.8 [SodiumContent] 12344.5 [CarbohydrateContent] 29.8 [FiberContent] 5.9 [SugarContent] 5.9 [ProteinContent] 189.6 [RecipeServings] nan [RecipeYield] 2 kg [RecipeInstructions] Cook pork belly about 70 minutes. Blanch liver and veal 5 minutes. Coarsely chop onions and saute briefly, should not change color. Grind meats and onion with 3mm blade of meat grinder. Add spices, salt and water thoroughly mixing all ingredients. Fill sausage casings, tie ends securely. Place sausages in water of 175 deg F and slowly bring up to 215 deg F (boiling] and continue cooking at that temperature for 60 minutes. If canning, use canning procedures, and cook 90 minutes. Liverwurst can be frozen.
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[Name] Poached Pears in Ginger-Lemon Sauce [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-25T21:52:00Z [Description] Make and share this Poached Pears in Ginger-Lemon Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", NA, "6", NA] [RecipeIngredientParts] ["lemon", "fresh ginger", "sugar", "water", "Asian pears"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 120.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 31.8 [FiberContent] 5.3 [SugarContent] 25.3 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] With a vegetable peeler, pare yellow part only of peel from lemon. Cut peel into julienne strips to make 1 table- spoon. Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water. Bring to a boil. Add pears and more water, if needed, to cover them. Simmer, covered, until pears are tender when pierced, about 30 minutes. Put pears in 6 shallow-rimmed dishes or shallow bowls. On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes. Pour syrup over pears. Cool, cover and chill until cold or up to 2 days.
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[Name] Caramel Apple Pie II [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 1999-09-25T21:53:00Z [Description] Make and share this Caramel Apple Pie 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/36/09/picrzMx26.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Kid Friendly", "< 60 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "10", "1/3", "3", "2/3", "2", "1/2"] [RecipeIngredientParts] ["flour", "rome apples", "jonathan apples", "lemon juice", "pecan pieces"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 321.6 [FatContent] 13.6 [SaturatedFatContent] 2.6 [CholesterolContent] 1.2 [SodiumContent] 243.8 [CarbohydrateContent] 49.5 [FiberContent] 3.0 [SugarContent] 13.5 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Combine caramels and flour. Add apples, caramel topping and lemon juice; mix thoroughly. Pour into pie crust and top with pecans. Bake at 375 for 40-45 minute. (This is an open top pie, and has become as required on Thanksgiving as Pumpkin & Pecan pies] For deep dish pie, use the following: 15 caramels 1/2 cup flour (add more] 5 cup apples 1 cup caramel sauce 1 tbsp lemon juice 1/2 cup pecan pieces.
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[Name] Chicken Cheese Lasagna [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-25T21:56:00Z [Description] Make and share this Chicken Cheese Lasagna 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/36/10/picjWdu2c.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1", "2", "2", "2", "1/2", "1", "1", "1/2", "1/2", "8", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "garlic", "flour", "salt", "milk", "chicken broth", "mozzarella cheese", "parmesan cheese", "onion", "basil", "oregano", "pepper", "cream-style cottage cheese", "chicken", "spinach", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 663.2 [FatContent] 36.0 [SaturatedFatContent] 20.9 [CholesterolContent] 108.1 [SodiumContent] 1633.3 [CarbohydrateContent] 49.9 [FiberContent] 4.0 [SugarContent] 4.9 [ProteinContent] 36.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] heat margainr in 2 qt saucepan over low heat until melted. add garlic. stir in flour and salt. cook, stirring constantly until bubbly. remove from heat and stir in milk and broth. heat to boiling, stirring constantly. stir in mozzarella, 1/2 cup parmesan, onion, basil, oregano and pepper. cook over low heat stirring constantly until cheese is melted. Spread 1/4 of sauce in ungreased 13x9\" dish and top with 3 or 4 noodles, overlapping if necessary. Spread 1/2 of cottage cheese over noodles. repeat with 1/4 of cheese sauce, 1/2 of chicken, 1/2 of spinach, and another layer of noodes. Then remaining cottage cheese, 1/4 of cheese sauce, remaining chicken and spinach, and remaining noodles. Cover with remaining cheese sauce and 1/2 cup parmesan. Cook uncovered at 350 20-30 minutes until nice and bubbly. Let stand 10-15 minutes before cutting.
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[Name] Mayfair Salad Dressing [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-25T21:59:00Z [Description] Make and share this Mayfair Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/3", "1/4", "1", "4", "1 1/2", "1/2", "1/2", "1/2", "2/3", "1", "2/3"] [RecipeIngredientParts] ["celery", "onion", "garlic", "anchovies", "lemon juice", "pepper", "Accent seasoning", "sugar", "Dijon mustard", "egg"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 1414.4 [FatContent] 151.4 [SaturatedFatContent] 20.6 [CholesterolContent] 177.3 [SodiumContent] 699.8 [CarbohydrateContent] 7.8 [FiberContent] 1.2 [SugarContent] 3.9 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] A St. Louis tradition. Use a food processor to make dressing. Blanche onion and celery very briefly (5-10 seconds] in boiling water and drain. Combine everything except eggs and oil in processor and blend for 2 or 3 seconds. Add egg and blend again. Then, with processor on, slowly dribble in oil to make creamy mayonnaise type dressing. run processor until dressing is very smooth. Correct salt and pepper seasoning. This will keep for a week or so if covered tightly and refrigerated. If Parmesan cheese is used in salad, do not add until the salad is tossed with dressing.
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[Name] Chicken Cashew Chili [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-09-26T03:59:00Z [Description] Make and share this Chicken Cashew Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1/4", "1 1/2", "2", "1", "4", "1 1/2", "1", "1", "3", "1/4", "28", "1/2", "1/2", "1"] [RecipeIngredientParts] ["ancho chilies", "cashews", "olive oil", "onion", "garlic cloves", "cumin powder", "chili powder", "salt", "chicken breasts", "cilantro", "canned tomatoes", "cashews", "bittersweet chocolate", "kidney bean"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 575.3 [FatContent] 32.1 [SaturatedFatContent] 6.7 [CholesterolContent] 72.3 [SodiumContent] 1404.2 [CarbohydrateContent] 40.3 [FiberContent] 9.0 [SugarContent] 10.3 [ProteinContent] 36.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chile Puree: Heat a small skillet over high heat until very hot. Place chiles in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chiles. Place chiles in a blender with cashews and chicken stock. Puree until smooth. Chili: In a stock pot, briefly saute onion, garlic, cumin, chile powder, and salt in the olive oil. Add chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes. Cover and simmer for 45 minutes. Add cashews, chocolate and beans. Stir until chocolate melts. Serve NOTES : F or spicy chili, add 2 or 3 chipotles to the puree and double the chile powder.
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[Name] Broiled Orange Roughy with Salsa Glaze II [AuthorId] 1728 [AuthorName] Philip and Karen Se [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:00:00Z [Description] Here's one recipe which calls for Orange Roughy explicitly. However, you can use Orange Roughy with any recipe calling for mild white fish. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Orange Roughy", "Free Of...", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "2", "6", "2"] [RecipeIngredientParts] ["fresh lime juice", "spicy tomato salsa", "mayonnaise", "plain nonfat yogurt", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 878.0 [FatContent] 43.0 [SaturatedFatContent] 5.9 [CholesterolContent] 337.2 [SodiumContent] 1422.8 [CarbohydrateContent] 34.1 [FiberContent] 0.8 [SugarContent] 11.2 [ProteinContent] 87.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Preheat the oven to broil. In a small bowl, combine the glaze ingredients and mix. Taste for seasoning. Place the fillets on a broiler pan and spread half the glaze mixture on top. Broil the fish about 3 inches from the heat for 3 minutes or until nicely browned. Turn the fish over carefully, using a spatula, and spread with the remaining glaze mixture. Return to the broiler and broil about 3 minutes more until bubbly and well browned. Be careful not to let the fish burn. Using a large spatula, remo ve the fish from the broiler pan, taking care not to break the pieces. Place the fish on serving dishes. Garnish with parsley and serve immediately. ADVANCE PREPARATION: Can be prepared up to 1 day ahead through step 1, covered and refrigerated.
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[Name] Azteca Soup Adopted [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-09-26T04:05:00Z [Description] For authenticity, sub. lard for the olive oil. Garlic and onions have been imported to C.A. since the Spanish. Celery? I don't know. For Basil, Mexican oregano. Beef would be a festival food, so make vegetable stock, instead. Lime, avocado, corn, tomatos, jalapeno, all New World foods.
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[Name] Chunky Guacamole [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:14:00Z [Description] This is a wonderful recipe. We planted a tree JUST so we could do this dip! Let me know Chunky Guacamole [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/15/pichrntdC.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "10", "3", NA, "1/2"] [RecipeIngredientParts] ["onion", "tomatoes", "garlic", "cilantro", "avocados", "salt", "lime"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1025.2 [FatContent] 88.9 [SaturatedFatContent] 12.9 [CholesterolContent] 0.0 [SodiumContent] 62.0 [CarbohydrateContent] 66.0 [FiberContent] 44.4 [SugarContent] 10.0 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In a medium bowl, mix the first 5 ingredients. Remove the pit and peel on the avocado an d cut into small pieces. Lightly mash the avocado with the other 5 ingredients. Flavor with salt. Then add the lime juice...just to add a little zing. Taste as you go the first time you make this. Return the avocado pits to the guacamole (keeps it from turning black] and cover with a sheet of plastic wrap. Make sure to press it directly against the surface all over. Set aside or refrigerate to let flavors blend. When ready to serve, add whole sprigs of cilantro for garnish. Serve with tortilla chips or mound over shredded lettuce for a different salad. ENJOY
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[Name] Oprah's Classic Mashed Potatoes [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:30:00Z [Description] I found this in a magazine a while back and have been using it since! Very good . Oprah's Classic Potatoes [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Kid Friendly", "Thanksgiving", "< 15 Mins"] [RecipeIngredientQuantities] ["2 1/2", "2 1/2", "1 1/4", "1 1/4", "1 1/2", "2 1/2", "1 1/2"] [RecipeIngredientParts] ["idaho potatoes", "butter", "heavy cream", "kosher salt", "fresh black pepper"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 508.7 [FatContent] 36.7 [SaturatedFatContent] 22.9 [CholesterolContent] 109.9 [SodiumContent] 919.0 [CarbohydrateContent] 42.5 [FiberContent] 5.5 [SugarContent] 4.8 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 10-12 cups [RecipeInstructions] Wash potatoes well, leaving the skins on. Cut the potatoes in half lengthwise. Place in a kettle and fill with enough water to cover potatoes. Bring to a boil, reduce heat and simmer until potatoes are very tender. Drain well and add butter while potatoes are hot. Begin to hand mash. Add all remaining ingredients and mash well leaving them just slightly lumpy. Makes about 10-12 cups or 6 to 8 servings.
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[Name] Yankee Bean Soup [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T04:22:00Z [Description] This was given to me by a friend years ago. The measurements are approximate so trust your own judgment. It is a wonderfully hearty soup and not for the faint of heart. Freezes well if you don't put the potatoes in what you are freezing or pick them out before you freeze. Yankee Bean Soup Makes 11 quarts Ham hock or ham bouillon cubes [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", NA, "1/2", "3", "5"] [RecipeIngredientParts] ["dry northern white beans", "onions", "tomatoes", "marjoram", "cloves", "head white cabbage", "potatoes", "carrots"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 2868.3 [FatContent] 8.7 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 490.4 [CarbohydrateContent] 581.7 [FiberContent] 128.8 [SugarContent] 79.0 [ProteinContent] 147.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Soak the beans according to label. Add all the ingredients EXCEPT the potatoes and carrots. Cook for several hours, simmering, until the beans are tender. Add the potatoes and carrots, then cook until they are tender, Serve with warmed Cuban bread.
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[Name] Easy Croissants [AuthorId] 1762 [AuthorName] lkadlec [CookTime] PT6H25M [PrepTime] PT20M [TotalTime] PT6H45M [DatePublished] 1999-09-26T20:32:00Z [Description] Make and share this Easy Croissants 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/36/18/3618.jpg" [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "1 1/2", "1/4", "1", "1/2", "4", "1", "1"] [RecipeIngredientParts] ["milk", "sugar", "flour", "milk", "salt", "sugar", "egg", "butter", "flour", "butter", "egg"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 225.6 [FatContent] 12.8 [SaturatedFatContent] 7.9 [CholesterolContent] 50.6 [SodiumContent] 242.4 [CarbohydrateContent] 23.5 [FiberContent] 0.8 [SugarContent] 2.7 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 24-32 croissants [RecipeInstructions] ["Stir warm milk and sugar together.", "Add yeast. Let stand 10 minutes.", "Stir well.", "Add flour; beat well.", "Add milk, sugar and egg.", "Beat until smooth.", "Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter.", "Cut butter into flour until pieces are the size of beans (not too small]. Pour the liquid batter into the flour mixture; stir until moistened.Cover the bowl with plastic wrap.", "Refrigerate for at least 4 hours or overnight. Remove from refrigerator.", "Press into a compact ball on a floured board and divide into 4 parts.", "Roll each into a circle 12\" or 16\".Cut each circle into 6 or 8 pie-shaped wedges.", "For each croissant roll a wedge towards the point.Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled.(May take 2 hours or more]. Brush each with egg beaten with cold water.", "Preheat oven to 400 F.", "Place croissants in oven.", "Lower temperature to 350 F and bake for 15 - 20 minutes until golden." ]
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[Name] Chocolate Lollapoloozas [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T20:36:00Z [Description] Make and share this Chocolate Lollapoloozas recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/4", "1/4", "1/2", "12"] [RecipeIngredientParts] ["unsalted peanuts", "granulated sugar", "cream of tartar", "water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 3863.0 [FatContent] 270.3 [SaturatedFatContent] 130.2 [CholesterolContent] 0.0 [SodiumContent] 107.9 [CarbohydrateContent] 440.5 [FiberContent] 68.0 [SugarContent] 302.7 [ProteinContent] 69.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees. Toast the peanuts on a baking sheet in the preheated oven for 1 minute. Cool to room temperature. Process the peanuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds. Set aside.Heat the sugar, cream of tartar and water in a 1 1/2-quart saucep an over medium-high heat. When hot, stir with a whisk to dissolve the sugar. Bring to a boil. Boil the mixture, stirring often, for 8 to 10 minutes, until the mixture takes on a light honey color. Remove the pan from the heat. Add the unsweetened chocolate, and stir gently (and carefully, this is very hot stuff]to incorporate.One at a time, dip 1-inch of one end of each popsicle stick into the hot sugar mixture. Divide the dipped stick onto 4 nonstick baking sheets, leaving lots of space between sticks. Use a metal spoon to stir the mixture for 3 to 4 minutes, until it begins to get very syrupy in texture (even though I said texture, that doesn't mean you can touch, it's still too hot to handle at this point]. Pour a full tablespoon of the sugar mixture over the dipped ends of each stick, allowing the mixture to flow into a round lollipop like shape.Allow the chocolate lollipops (that's right, they're not lollipaloozas yet] to harden at room temperature. Heat 1-inch of water in the bo ttom half of a double boiler over medium heat.With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes. transfer the melted chocolate to a 1-quart bowl.Place the chopped peanuts on a baking sheet. Grasp (or perhaps you would prefer to hold] a chocolate lollipop by the stick end and dip the hardened sugar end into the chocolate to completely cover. Allow excess chocolate to drip off before sprinkling chopped peanuts on both sides to cover the chocolate. Place the lollipalooza on a baking sheet. Repeat with remaining lollipaloozas. Refrigerate to harden the chocolate. Store in a tightly sealed plastic container in the refrigerator until ready to serve.
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[Name] Peanut Butter Globs [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-09-26T20:49:00Z [Description] LOW CARB Peanut Butter Globs Here's my recipe for very-high-fat fairly-low-carbohydrate chocolate peanut-butter globs [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2", "1/3", "12", "1"] [RecipeIngredientParts] ["baking chocolate", "peanut butter", "butter", "ricotta cheese", "Nutrasweet", "vanilla"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 87.4 [FatContent] 7.7 [SaturatedFatContent] 3.3 [CholesterolContent] 8.6 [SodiumContent] 52.8 [CarbohydrateContent] 3.2 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt first three ingredients in microwave or over low heat. Stir in remaining ingredients and drop by rounded teaspoons on waxed paper. Chill until firm.
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[Name] Handmade Basic Mayonnaise [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T20:52:00Z [Description] Make and share this Handmade Basic Mayonnaise 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/36/21/picE8DA9e.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3621/UrDw1fyqQQyvBcw9iLfT_image.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "3/4"] [RecipeIngredientParts] ["Dijon mustard", "dry mustard", "salt", "cayenne pepper", "vinegar", "olive oil"] [AggregatedRating] 3.5 [ReviewCount] 5.0 [Calories] 1486.1 [FatContent] 166.2 [SaturatedFatContent] 23.8 [CholesterolContent] 166.0 [SodiumContent] 1202.0 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Put first 5 ingredients in a clean bowl and whisk until blended. Beat in the oil drop by drop. As the sauce thickens increase the flow of oil, but be slow and patient. The sauce, when finished will be very thick. Taste and adjust seasonings, adding salt or vinegar if necessary.
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[Name] Glazed Carrots [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-26T21:11:00Z [Description] Make and share this Glazed Carrots 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/36/22/picFuIDV9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/22/picJUw8vO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/22/picaYHAMc.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["30", "1/4", "1/2", "1/4", "1", "3", NA] [RecipeIngredientParts] ["butter", "ginger", "lemon juice", "sugar", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 431.5 [FatContent] 24.3 [SaturatedFatContent] 15.3 [CholesterolContent] 64.1 [SodiumContent] 172.4 [CarbohydrateContent] 55.7 [FiberContent] 0.4 [SugarContent] 53.8 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cook the carrots until tender. Melt the butter and add the other ingredients. Heat, stirring until sugar has dissolved and glaze is hot. Add the drained carrots and turn them to coat. Cheers Doreen, Doreen Randal, Wanganui. New Zealand.
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[Name] Braised Celery [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 1999-09-26T21:12:00Z [Description] Make and share this Braised Celery 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/36/23/pickpnQse.jpg" [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["celery & leaves", "butter", "boiling water", "ground black pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 52.5 [FatContent] 5.8 [SaturatedFatContent] 3.6 [CholesterolContent] 15.2 [SodiumContent] 66.4 [CarbohydrateContent] 0.3 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] 1 batch [RecipeInstructions] Clean and chop celery into 1 inch pieces. Blanch the celery for 1 minute in boiling salted water. Drain and place in a buttered casserole with the butter and good grinding of pepper. Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery. Cover and bake at 325F for 1 hour.
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[Name] Easy Chicken and Pasta Parmesan [AuthorId] 1763 [AuthorName] Gregg [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-09-27T05:31:00Z [Description] Make and share this Easy Chicken and Pasta Parmesan 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/36/24/pichRzydq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/24/picTXLbCH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/24/picq1FVzd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/24/picK60G3O.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1/2", "1/2", "3", "3/4"] [RecipeIngredientParts] ["butter", "margarine", "boneless skinless chicken breast", "chicken broth", "low sodium chicken broth", "dried basil", "oregano leaves", "rotini pasta", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 726.6 [FatContent] 17.2 [SaturatedFatContent] 8.1 [CholesterolContent] 129.5 [SodiumContent] 747.7 [CarbohydrateContent] 82.7 [FiberContent] 4.1 [SugarContent] 5.0 [ProteinContent] 56.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In 10 inch skillet over medium-high heat, melt butter; add chicken. Cook, stirring occasionally, until no longer pink, about 3 minutes. Add chicken broth, spaghetti sauce and seasonings; heat to boiling. Add uncooked pasta, stirring to coat with liquid. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each]
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[Name] Rabbit in Cream Sauce [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T05:34:00Z [Description] Make and share this Rabbit in Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Rabbit [Keywords] ["Wild Game", "Meat", "Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", NA, "1", "3", "1"] [RecipeIngredientParts] ["rabbit joints", "salt", "chicken bouillon cube", "onions", "white pepper", "cornflour", "French mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1183.5 [FatContent] 52.8 [SaturatedFatContent] 20.3 [CholesterolContent] 439.0 [SodiumContent] 8235.4 [CarbohydrateContent] 28.2 [FiberContent] 4.3 [SugarContent] 10.1 [ProteinContent] 141.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cover rabbit joints with cold water in a large pan, add salt and leave them to soak for 1 hour. Then drain and wash joints under a running cold tap. Put the joints in a large saucepan with the bouillon cube, onions and about a pint of co ld water to cover, bring slowly to the boil, then add a little white pepper and simmer for 45 minutes or until rabbit is tender. To Prepare the Cream Sauce:- Mix cornflour with the cream and mustard, add a little hot stock, and return to the pan and stir until boiling. Allow the sauce to simmer 3 minutes, then serve with plenty of freshly boiled rice or creamy mashed potatoes.
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[Name] Best Rabbit Stew [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 1999-09-27T05:35:00Z [Description] Make and share this Best Rabbit Stew 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/36/26/NCRxvlw1RxGPHN7DZJYA_IMG_20150217_104551.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/26/SiHKlpTFSayQaFiuaq2R_20141203_201437.jpg"] [RecipeCategory] Stew [Keywords] ["Rabbit", "Wild Game", "Meat", "< 15 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "2", "1", "3", "16", "3", "1", "6", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["rabbit", "bacon", "onions", "garlic clove", "carrots", "dry red wine", "salt", "black peppercorns", "parsley", "garlic cloves", "bay leaf", "dried thyme"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 438.8 [FatContent] 29.1 [SaturatedFatContent] 9.0 [CholesterolContent] 38.6 [SodiumContent] 1098.1 [CarbohydrateContent] 15.1 [FiberContent] 2.4 [SugarContent] 5.6 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large shallow bowl, combine all the marinade ingredients together and stir to mix well. Add rabbit pieces and baste them thoroughly. Cover the dish and leave to marinate over-night or at least 12 hours. Remove the rabbit from the marinade and dry on kitchen paper. Strain the marinade into a jug and reserve. Preheat oven to 350°F. In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp. Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red. Add the rabbit pieces and turn frequently to brown them evenly and quickly. Add the reserved marinade to the casserole and bring to the boil. Remove casserole from the heat, add the bacon pieces and place in the oven. Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.
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[Name] Chicken & Green Chile Soup with Tamale Dumplings [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T05:42:00Z [Description] Make and share this Chicken & Green Chile Soup with Tamale Dumplings 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/36/27/KelBTdm8R0WTl6ccpgBP-1524983_10152138881268570_1274772722_n.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "6", "3", "5", "2", "5", "1", "1", NA, "2", "1/2", "1/2", "1/2", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["poblano chiles", "canola oil", "onion", "red bell pepper", "carrot", "scallions", "garlic", "chicken broth", "tomatoes", "canned tomato", "fresh basil", "chicken", "canola oil", "salt", "cumin", "masa harina", "egg", "fresh corn kernels", "frozen corn kernels"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 135.9 [FatContent] 6.7 [SaturatedFatContent] 0.9 [CholesterolContent] 23.2 [SodiumContent] 642.5 [CarbohydrateContent] 13.5 [FiberContent] 2.2 [SugarContent] 4.0 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min. Add broth, tomatoes, tomatillos and roasted chiles. Bring to a bo il, reduce heat to low and add basil. Simmer ~10 minutes. Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil. Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes. Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn. With wet hands, form the dough into 16 dumplings. Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes. Add chicken and simmer until heated through. Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.]
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[Name] Rabbit and Prune Casserole [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T05:36:00Z [Description] Make and share this Rabbit and Prune Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Rabbit [Keywords] ["Wild Game", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "450", "2", "6", "2", "1/2", "1", "115", "60", "45", NA] [RecipeIngredientParts] ["rabbit", "red wine", "white vinegar", "peppercorns", "bay leaves", "thyme", "rosemary", "prunes", "butter", "flour"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 360.6 [FatContent] 12.4 [SaturatedFatContent] 7.7 [CholesterolContent] 32.1 [SodiumContent] 91.9 [CarbohydrateContent] 42.8 [FiberContent] 3.8 [SugarContent] 19.4 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes. Wipe the rabbit joints dry and lightly brown in butter. Transfer to a casserole dish and blend the flour into the remaining butter in the pan. Strain the wine mixture (put the prunes in the casserole and discard the herbs] add slowly to flour and butter, stirring over a low heat until the sauce thickens. Season to taste. Pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 C. Cheers, Doreen Randal, Wanganui. New Zealand
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[Name] Cherry Marinated Cornish Game Hens [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-09-27T05:49:00Z [Description] Make and share this Cherry Marinated Cornish Game Hens recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["cherries in syrup", "honey", "salt", "pepper", "garlic powder", "paprika", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.4 [FatContent] 8.7 [SaturatedFatContent] 2.2 [CholesterolContent] 217.5 [SodiumContent] 173.2 [CarbohydrateContent] 74.7 [FiberContent] 8.2 [SugarContent] 57.3 [ProteinContent] 50.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain the syrup from the cherries; reserve cherries. Place cherry syrup in a plastic ziplock bag with the 2 Cornish hens. Seal and marinate hens (turn bag occasionally to distribute syrup] overnight in the refrigerator. Bring hens to room temperature 1 hour before roasting. Drain and pour syrup into the bottom of a roasting pan and place hens on a roast rack over the pan.Place some cherries in the cavity of the hens, reserve the others for garnish. Season hens to taste and rub or brush all over with honey.Roast hens 375°F for about 1 hour or done. Carefully remove hens to platter. Spoon the pan syrup and drippings over the hens and garnish with the reserved cherries.
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[Name] Cheese Enchiladas With Green Sauce [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT30M [PrepTime] PT55M [TotalTime] PT1H25M [DatePublished] 1999-09-27T05:50:00Z [Description] Make and share this Cheese Enchiladas With Green Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Mexican", "High In...", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["0.5", "1", "1", "1", "1", "6", "3", "0.5", "1 3/4", "1 1/2", "1/4", "1/2", "12", "3", "1 1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["frozen spinach", "butter", "all-purpose flour", "milk", "fresh cilantro", "green onions", "green chilies", "ground cumin", "ground coriander", "corn tortillas", "mild cheddar cheese", "monterey jack cheese", "onion", "fresh cilantro", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 842.7 [FatContent] 69.1 [SaturatedFatContent] 33.4 [CholesterolContent] 159.6 [SodiumContent] 614.5 [CarbohydrateContent] 31.2 [FiberContent] 4.7 [SugarContent] 3.0 [ProteinContent] 28.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For sauce: Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.] For enchiladas: Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll up tortilla. Pla ce seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.] Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.
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[Name] Semolina with Apples and Caramel [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 1999-09-27T05:52:00Z [Description] Make and share this Semolina with Apples and Caramel recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["125", "3/4", "80", "300", "2"] [RecipeIngredientParts] ["semolina", "milk", "butter", "sugar", "apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 705.3 [FatContent] 23.7 [SaturatedFatContent] 14.7 [CholesterolContent] 69.9 [SodiumContent] 210.6 [CarbohydrateContent] 116.3 [FiberContent] 2.9 [SugarContent] 82.1 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and cut the apples in half. Remove the core and seeds with a pointed knife. Melt 40 g of the butter in a frying pan and cook the apples for 10 minutes over a low heat. When they are cooked, arrange them in a dish and put to one side. Add 250 g of the sugar to the milk in a saucepan and bring to the boil, stirring continuously. Add the semolina gradually, stirring with a wooden spoon to prevent lumps forming. Add 30 g of the butter in small pieces, and cook for another 5 minutes. Pour the still fairly liquid semolina over the apples and allow to cool. Make a caramel sauce by melting 50 g sugar and 1 tablespoon water in a small saucepan, and cooking until the mixture darkens. Pour the caramel over the cool semolina, make a few swirls in it with a fork, and serve. Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats. To download go to - http://ukrecipes.co.uk/
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[Name] Healthy Pasta Salad [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T06:01:00Z [Description] Make and share this Healthy Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["spaghetti", "other pastas", "onion", "tomatoes", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1971.1 [FatContent] 11.3 [SaturatedFatContent] 2.7 [CholesterolContent] 9.2 [SodiumContent] 5250.0 [CarbohydrateContent] 395.1 [FiberContent] 20.5 [SugarContent] 56.7 [ProteinContent] 66.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine all ingredients well. This should sit at least 30 minutes, but its best if it can sit overnight.
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[Name] Caprese Salad [AuthorId] 1577 [AuthorName] Karina Isabel Caputi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T06:10:00Z [Description] I don't know if it is the Greek salad someone was looking for, but I think it must be very similar: CAPRESE SALAD [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["8", NA, "1", NA, NA, NA, NA] [RecipeIngredientParts] ["spaghetti", "salt", "tomatoes", "feta cheese", "black olives", "basil", "oregano", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 868.0 [FatContent] 3.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 17.6 [CarbohydrateContent] 175.1 [FiberContent] 8.8 [SugarContent] 7.3 [ProteinContent] 30.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cook the spaghetti and add enough olive oil to avoid they stick themselves. Wait until they're cold and add all the other ingredients. If possible, wait a couple of hours before eating (Keep it in the fridge]. It's very easy to prepare and it's really marvellous. Enjoy it! Karina.
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[Name] Apple Raisin Cobbler Pie [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T06:30:00Z [Description] Make and share this Apple Raisin Cobbler Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/3", "1/3", "3", "3/4", "1"] [RecipeIngredientParts] ["raisins", "nutmeg", "all-purpose flour", "brown sugar", "butter", "margarine", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3396.7 [FatContent] 122.8 [SaturatedFatContent] 36.8 [CholesterolContent] 91.6 [SodiumContent] 1347.5 [CarbohydrateContent] 585.3 [FiberContent] 27.2 [SugarContent] 321.4 [ProteinContent] 30.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375. Combine apple filling, raisins and nutmeg. Spoon into crust. Combine flour and sugar. Cut in butter using a pastry blender, fork or two knives in a scissors motion. until crumbly. Stir in walnuts, sprinkle over filling. Bake 30-45 minutes or until topping is golden
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[Name] Spicy Mulled Cider [AuthorId] 1760 [AuthorName] Cheryl Thebeau-Blev [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T06:31:00Z [Description] Make and share this Spicy Mulled Cider recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3/4 - 1", "1", "8", "2", NA] [RecipeIngredientParts] ["apple cider", "lemon juice", "light brown sugar", "cloves", "cinnamon sticks", "cinnamon stick"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 175.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.5 [CarbohydrateContent] 46.0 [FiberContent] 0.1 [SugarContent] 43.2 [ProteinContent] 0.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, combine all ingredients except garnish; bring to boil. Reduce heat, simmer uncovered 20 minutes to blend flavors. Remove spices; serve hot with cinnamon sticks and sliced apples if desired. TIP: Can also be served cold.
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[Name] Chocolate Eves Pudding. [AuthorId] 1764 [AuthorName] Ken5664 [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-09-27T06:46:00Z [Description] Im particularly fond of puddings, and this is one of my favourites, especially as the colder nights are approaching. It's an old traditional recipe but with a little addition that gives it that extra something. This pudding should be a sin! Chocolate Eves Pudding. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "2", "1", "2", "2", "1", "2", NA] [RecipeIngredientParts] ["apples", "sugar", "clove", "butter", "caster sugar", "egg", "flour", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.4 [FatContent] 17.3 [SaturatedFatContent] 10.3 [CholesterolContent] 102.6 [SodiumContent] 160.5 [CarbohydrateContent] 68.0 [FiberContent] 3.2 [SugarContent] 49.6 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice the apples finely. Grease a 1 pint fireproof dish and place half the apples in it. Add the sugar and cloves then place the remainder of the apples on top. Cream the butter and sugar together then add the beaten egg a little at a time. Add the sifted flour to this mixture and mix well. Grate as much of a good quality chocolate bar as you wish into the mixture and mix well again. Spread over apples and bake until the sponge is firm and lightly browned. Serve directly from the dish and enjoy! If you're not serving it to the kids, you may wish to substitute the chocolate for chocolate liqueur. How much you use is again, entirely up to you!
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[Name] Carina's Garden Ratatouille [AuthorId] 1586 [AuthorName] Cyclopz [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-27T06:52:00Z [Description] Here's a recipe for vegan ratatouille, perfect for using up those late-season vegetables you're pulling out of the garden. (Dont be intimidated by the long list of ingredients, as the actual dish is relatively easy to put together and will turn out a scrumptious feast for your guests!) Carina's Garden Ratatouille [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1", "1", "4", "2", "1", "1", "1/2 - 1", "1/2", NA] [RecipeIngredientParts] ["olive oil", "onion", "eggplants", "red bell pepper", "green bell pepper", "green beans", "mushrooms", "tomatoes", "garlic", "dried marjoram", "dried thyme", "sea salt", "black pepper", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 823.1 [FatContent] 32.4 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 1247.5 [CarbohydrateContent] 131.4 [FiberContent] 57.2 [SugarContent] 64.4 [ProteinContent] 29.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut eggplants lengthwise in hal f, cut each half lengthwise in strips, then cut strips crosswise in one-inch cubes. To skin tomatoes, make a shallow X-shaped cut in each tomato, drop tomatoes in a pot of boiling water and let sit for 30 seconds, immediately remove with a slotted spoon and drop tomatoes in a bowl of ice water. Let sit for a few minutes. The skins should have started coming loose so you can peel them right off. In a wok or other large, deep frying pan, heat the olive oil over medium heat. Add the onion, lower heat, and saute onion a few minutes until translucent. Add eggplant, bell pepper and green beans and continue to saute for another five minutes. Add mushrooms, tomatoes and garlic and saute a further five minutes until the vegetables are tender but not mushy. The vegetables should have released their juices so that you have at least some broth. Towards the end stir in the dried herbs, salt and pepper and garnish with the torn basil leaves. Serve immediately. Suggestions Delicious served over creamy ma shed potatoes or polenta.
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[Name] Garden Burger with Mushroom and Peppers [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 1999-09-28T06:20:00Z [Description] Use these as a healthy alternative to beef burgers. This recipe is adapted from Bharti Kirchner's "Vegetarian Burgers". [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Peppers", "Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "1", "2", NA, "1/2", "1/2", "1", "1 -2", "1/2", NA, "2"] [RecipeIngredientParts] ["pecan nuts", "onion", "garlic", "yellow sweet bell peppers", "orange sweet bell pepper", "mushroom", "hoisin sauce", "rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 237.3 [FatContent] 4.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.1 [SodiumContent] 220.3 [CarbohydrateContent] 43.5 [FiberContent] 3.2 [SugarContent] 5.7 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toast the pecans in a dry frying pan over a low heat for about 5 minutes, stirring often, until slightly browned but not burned. Grind in a blender or food processor or chop finely. Chop the onion and garlic. Saute in vegetable stock or until softened and golden. When the onions are ready, add the other vegetables and cook for a further 10-15 minutes until everything is tender, adding a little water if necessary to prevent sticking. Add the hoisin sauce, mix well and continue to cook until the sauce is thick. Place the vegetable mixture in a blender along with the cooked rice, and pulse a few times to blend things together, leaving some pieces of vegetables whole. Mix in the nuts and breadcrumbs. If the mixture does not want to hold, mix in some potato flakes, instant mashed potato or more breadcrumbs to help bind it. If possible, leave in the refrigerator to firm up for 30 minutes - it will keep there for a few days. To cook them, fry or bake.
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[Name] Carrot 'N Raisin Cheesecake [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-28T06:30:00Z [Description] Make and share this Carrot 'N Raisin Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "3", "24", "1/2", "1/2", "4", "1/4", "1", "1/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "butter", "cream cheese", "sugar", "flour", "eggs", "carrot", "raisins", "nutmeg", "ginger", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.6 [FatContent] 37.1 [SaturatedFatContent] 20.2 [CholesterolContent] 198.2 [SodiumContent] 409.4 [CarbohydrateContent] 56.1 [FiberContent] 1.2 [SugarContent] 42.3 [ProteinContent] 10.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, 3 tablespoons sugar and margarine, press into bottom of 9\" springform pan. Bake 325 degrees for 10 min. Combine 20 ounces cream cheese, 1/2 cup sugar and 1/4 cup flour, mixing at med. speed on electric mixer until well blended. blend in eggs and juice. Add combined remaining flour, carrots, raisins and spices; mix well. Pour over crust. Bake at 450 degrees for 10 min. Reduce oven temperature to 250 degrees, continue baking for 55 min. more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.
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[Name] Pork With Apricot Glaze [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-09-28T06:41:00Z [Description] I made this last Friday and it is really good. I basted the pork with the glaze while it was cooking. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["500", "60", "1", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["butter", "onion", "curry powder", "ginger", "soy sauce", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 630.8 [FatContent] 35.2 [SaturatedFatContent] 19.1 [CholesterolContent] 221.6 [SodiumContent] 1316.1 [CarbohydrateContent] 22.6 [FiberContent] 1.9 [SugarContent] 10.3 [ProteinContent] 55.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter in a pan, add onion, curry powder, ginger, jam, soy sauce and lemon juice, Stir over low heat until the jam has melted. Place pork in a greased shallow ovenproof casserole in a single layer, pour sauce over, bake uncovered in a moderate oven about 25 minutes or until pork is tender. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
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[Name] Pork Spareribs in Tangy Sauce [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-28T06:42:00Z [Description] My friend rang and said they were coming to visit and bringing the meal. This is what she bought, yummy! She bought the recipe with her as she knew I would ask for it. PORK SPARERIBS IN TANGY SAUCE (Microwave 600 watts) [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1", "3", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["tomato sauce", "water", "brown sugar", "Worcestershire sauce", "garlic", "vinegar", "lemon juice", "paprika", "ginger", "soy sauce"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 3099.7 [FatContent] 248.4 [SaturatedFatContent] 77.2 [CholesterolContent] 800.0 [SodiumContent] 2942.7 [CarbohydrateContent] 48.2 [FiberContent] 4.8 [SugarContent] 39.8 [ProteinContent] 159.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Trim spareribs of rind and excess fat, place ribs in a shallow dish. Cook on HIGH 14 minutes, turning halfway through cooking time. Drain fat from dish carefully. Mix the remaining ingredients together and pour over the ribs; cook on HIGH 3 minutes or until hot. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
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[Name] Buche de Noel II [AuthorId] 1767 [AuthorName] Alan Zelt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-09-28T06:52:00Z [Description] Make and share this Buche de Noel II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/2", "7", "1", "1", "3", "1/2", "21", "1 1/2"] [RecipeIngredientParts] ["cake flour", "baking powder", "salt", "eggs", "sugar", "vanilla extract", "confectioners' sugar", "cinnamon", "bittersweet chocolate", "creme fraiche", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.1 [FatContent] 16.8 [SaturatedFatContent] 9.3 [CholesterolContent] 197.0 [SodiumContent] 215.6 [CarbohydrateContent] 37.3 [FiberContent] 0.3 [SugarContent] 22.8 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["1/2 cup chestnut puree Preheat the oven to 3750F.", "Li ne a 17 x 11 x 1-inch jelly roll pan with parchment paper.", "Brush it with melted butter, and dust it with flour.", "Prepare the cake: Sift the flour, baking powder and salt together onto a sheet of parchment paper.", "Beat the egg yolks and 3/4 cup of the sugar with the whisk attachment in an electric mixer until the mixture is thick and lemon colored.", "Add the dry ingredients at low speed, mixing until just incorporated.", "Add the vanilla, mix quickly and thoroughly, and set aside (the batter will be quite thick]. In a separate bowl, whisk the egg whites with a pinch of salt until they form soft points.", "Add the remaining 1/4 cup of sugar and whisk until the egg whites are glossy and form points that stand up but are not too stiff.", "Fold one-fourth of the egg whites into the cake batter until they are incorporated, then fold in the remaining egg whites, working quickly.", "They should be incorporated into the batter, but do not overmix it. Spread the batter in the prepared pan, and bake until the c ake is golden and your finger makes a slight indentation in the top of the cake when you press it, 8 to 10 minutes.", "While the cake is baking, sift the confectioner's sugar over a clean kitchen towel.", "Remove the cake from the oven, and immediately invert it onto the sugar-dusted towel.", "Peel the parchment paper from the cake, and starting from one long side, gently roll the cake up in the towel.", "Allow it to cool for 30 minutes.", "Make the frosting: Melt the chocolate and the cream together in a medium-sized, heavy saucepan over medium heat. Shake the pan occasionally, and when the chocolate has completely melted, whisk the mixture so it is completely combined.", "Let it cool to room temperature, so it is thick enough to spread.", "Transfer 3/4 cup of the chocolate mixture to a small bowl, and whisk in the chestnut puree. Season with vanilla if you like. When the cake has cooled, unroll it and trim off the edges so it is perfectly even, reserving the trimmings.", "Spread the filling evenly over the ca ke to within about 1/8-inch from the edges, and roll the cake back up.", "Roll the trimmings into spirals, and affix these to the sides of the cake with any leftover filling (usually two \"knots\" are sufficient!]. Using the frosting, generously frost the cake, including the knots and the ends.", "Let the cake rest for about 15 minutes, then decorate it, first with the tines of a fork, then with the decorations of your choice. Let sit for at least 8 hours and up to 24 before servings.", "NOTES : This is a simple recipe for a wonderful buche de Noel.", "The cake is a bit heartier than the typical genoise, which suits my taste, and the hint of cinnamon gives it an aromatic layer of flavor.", "You may change and adjust flavorings, drizzle the cake with a rum or a sugar syrup flavored with vanilla after it's cooled, or do any number of things to make it your own." ]
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[Name] Cabbage Soup II [AuthorId] 1768 [AuthorName] Greg5614 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-09-28T06:58:00Z [Description] Make and share this Cabbage Soup II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4 - 1/3", "1", "1", "8", "3 -5", "2", "3 -5", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["head of cabbage", "onions", "onions", "shallot", "green bell pepper", "tomato paste", "water", "thick slab bacon", "beer", "bay leaves", "paprika", "cumin", "sugar", "salt", "fresh black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 165.9 [FatContent] 2.5 [SaturatedFatContent] 0.8 [CholesterolContent] 2.7 [SodiumContent] 303.7 [CarbohydrateContent] 26.3 [FiberContent] 6.3 [SugarContent] 12.2 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] * Note: As an option, Caraway Seed may possibly be substituted and added If so, reduce or eliminate Paprika and add 3 to 7 cloves finely chopped Garlic . Core and coarsely chop cabbage. Core and dice Green Bell Pepper. Chop Onions and Shallots. Slice Bacon in medium to small pieces and lightly fry in large Dutch Oven or stock pot leaving fat in pan. Remove and save Bacon. Lightly saute Onion and Shallots to caramelize. Add and emulsify Paprika and Cumin. Deglaze by adding Beer. Add Bay Leafs and reduce by one half. Add Cabbage and saute, stirring fr equently. Add Bacon, Water, Sugar, Salt and Black Pepper. Simmer, covered, one hour. Add and mix thoroughly Tomato Paste and diced Green Bell Pepper. Simmer, covered, for 20 to 30 minutes. Serve with brown (Pumpernickel] bread and butter.
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[Name] Potato Leek Soup in Bread Bowls [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 1999-09-28T07:02:00Z [Description] Make and share this Potato Leek Soup in Bread Bowls recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "4", "2", "2", "4", "1/2", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "potatoes", "leeks", "chicken broth", "salt", "pepper", "heavy cream", "nutmeg", "dried parsley flakes"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 1446.8 [FatContent] 33.9 [SaturatedFatContent] 8.6 [CholesterolContent] 20.4 [SodiumContent] 3109.3 [CarbohydrateContent] 243.1 [FiberContent] 14.6 [SugarContent] 21.2 [ProteinContent] 40.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut tops form bread about 3/4\" thick to make \"lids\". Using a sharp knife, cut around inside of loaf leaving 3/4\" edge for the \"bowl\". Hollow out the center. (Reserve removed bread to make croutons, breadcrumbs, etc.] Rub the inside of the bread b owls and \"lids\" with garlic and brush with olive oil. Bake lids and bowls on cookie sheet at 350 degrees until slightly toasted. Serve soup in bowls. In large pot, combine potatoes, leeks, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or until vegetables are tender. Strain soup into another pan. Place cooked potatoes and leeks in blender or food processor with about 1/4 cup broth and process until smooth; return to pan. Stir in cream and nutmeg. Spoon into hot prepared bread bowls. Sprinkle with parsley.
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[Name] Eggplant (Aubergine) and Ziti Parmesan [AuthorId] 1770 [AuthorName] ashbury [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 1999-09-28T07:05:00Z [Description] Make and share this Eggplant (Aubergine) and Ziti Parmesan 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/36/53/picetyf5u.jpg" [RecipeCategory] European [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", NA, "8", "1", "1", NA, "1 1/3", "1", "1/4", "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["eggplants", "salt", "ziti pasta", "garlic clove", "black pepper", "part-skim ricotta cheese", "low fat cottage cheese", "parmesan cheese", "fresh parsley", "dried parsley flakes", "dried basil", "oregano", "hot red pepper flakes", "tomato sauce"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 552.1 [FatContent] 18.6 [SaturatedFatContent] 9.1 [CholesterolContent] 47.4 [SodiumContent] 1135.7 [CarbohydrateContent] 68.7 [FiberContent] 10.6 [SugarContent] 11.4 [ProteinContent] 30.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes. Rinse the eggplant, and pat it dry. Cook the ziti al dente according to the package directions. Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices. Then sprinkle the slices generously with pepper. Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes. (You may have to do this in 2 batches.] In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes. Toss the cheese mixture with the ziti. On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers. Top with the reserved 2 tablespoons of parmesan. Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes. Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned. .
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[Name] Low-Fat Black Bean Chili [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 1999-10-26T04:43:00Z [Description] Make and share this Low-Fat Black Bean Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Tex Mex", "Southwestern U.S.", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "2", "1", "1", "1/2", "4", "2", "2"] [RecipeIngredientParts] ["dried black beans", "chili powder", "onions", "carrots", "garlic cloves", "celery", "plum tomatoes", "orange", "Italian parsley", "chicken bouillon cubes", "Tabasco sauce", "cumin"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 339.2 [FatContent] 2.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.3 [SodiumContent] 731.1 [CarbohydrateContent] 63.7 [FiberContent] 16.3 [SugarContent] 10.7 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak the beans overnight, drain and rinse. Cover the beans with water in a large pot, bring to a boil and simmer 1 hour. Add the remaining ingredients except the parsley and simmer for 1 1/2 hours or until the beans are tender, adding more water if needed. Remove the orange quarters and serve over cooked whole grains; sprinkle with parsley.
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[Name] Meatball Chowder [AuthorId] 1872 [AuthorName] Lisa Rittel [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Meatball Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "2", "1/8", "2", "3", "1/4", "1/3", "1", "6", "1", "6", "4", "6", "3", "3", "1/4", "1", "2", "2", "1", "2"] [RecipeIngredientParts] ["lean beef", "milk", "salt", "pepper", "eggs", "flour", "parsley", "water", "tomato juice", "beef bouillon cubes", "onions", "carrots", "celery", "potatoes", "rice", "sugar", "salt", "bay leaves", "marjoram"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 653.8 [FatContent] 23.2 [SaturatedFatContent] 9.1 [CholesterolContent] 169.2 [SodiumContent] 5362.9 [CarbohydrateContent] 76.4 [FiberContent] 7.4 [SugarContent] 18.9 [ProteinContent] 41.5 [RecipeServings] nan [RecipeYield] 6-7 quarts [RecipeInstructions] Meat Balls: To make meatballs combine all ingredients except oil; mix thoroughly. Form into balls about the size of walnuts (40-50 balls]. Heat oil and brown balls lightly. Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil. Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes. Add browned meat balls.
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[Name] Meatball Soup II [AuthorId] 1872 [AuthorName] Lisa Rittel [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Meatball Soup 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/36/56/pic4gjX1p.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "2", "1", "2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["lean beef", "farina", "onion", "parsley", "parmesan cheese", "egg", "tomato paste", "beef broth", "water", "celery", "carrot", "onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 327.7 [FatContent] 15.7 [SaturatedFatContent] 6.8 [CholesterolContent] 128.1 [SodiumContent] 1067.7 [CarbohydrateContent] 17.8 [FiberContent] 2.5 [SugarContent] 4.6 [ProteinContent] 29.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine ground beef, farina, minced onion, parsley, Parmesan cheese, egg and tomato paste. Form into 12 meatballs. (Easier if you wet your hands before forming balls.] Bring beef broth and water to a boil, add meatballs, celery, carrot and sliced onion. Cover and simmer for 45 minutes or until vegetables are tender.
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[Name] General Tso's Chicken III [AuthorId] 1872 [AuthorName] Lisa Rittel [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T04:47:00Z [Description] Make and share this General Tso's Chicken III recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "2", "2", "1", "1", "1", "1/3", "2", "1", "1/2", "2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["boneless chicken breast", "dark soy sauce", "rice wine", "dry sherry", "gingerroot", "cornstarch", "roasted sichuan peppercorn", "dark soy sauce", "salt", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 341.8 [FatContent] 27.7 [SaturatedFatContent] 5.5 [CholesterolContent] 54.5 [SodiumContent] 538.0 [CarbohydrateContent] 4.5 [FiberContent] 0.6 [SugarContent] 2.4 [ProteinContent] 18.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into thin slices, 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 tsp sesame oil. Mix well, let mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until i t is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 tsp. Reheat the pan over a high heat and add the dried chilies. Stir-fry them for 10 seconds, then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve immediately over white rice.
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[Name] Cheese Straws II [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 1999-10-26T04:49:00Z [Description] Make and share this Cheese Straws II recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["butter", "margarine", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.3 [FatContent] 12.4 [SaturatedFatContent] 5.6 [CholesterolContent] 20.1 [SodiumContent] 285.9 [CarbohydrateContent] 14.6 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 42 pieces [RecipeInstructions] Remove all crusts. Roll the bread until very thin. Blend cheese with butter and margarine **room temperature**. Spread the mixture onto the bread. Roll diagonally. Bake at 325* - 350* until lightly brown. Approx times: 5 - 10 minutes.
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[Name] Peanut Butter Pie II [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T04:51:00Z [Description] Make and share this Peanut Butter Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 15 Mins", "Freezer"] [RecipeIngredientQuantities] ["1", "2", "1", "12", "2", NA, NA, NA] [RecipeIngredientParts] ["cream cheese", "powdered sugar", "Cool Whip", "creamy peanut butter", "vanilla extract", "salted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 588.2 [FatContent] 40.5 [SaturatedFatContent] 17.2 [CholesterolContent] 31.2 [SodiumContent] 304.8 [CarbohydrateContent] 46.7 [FiberContent] 2.8 [SugarContent] 40.7 [ProteinContent] 14.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whip cream cheese for 10 minutes with an electric mixer. Add powdered sugar and whip 10 minutes more. Blend in cool whip, peanut butter and vanilla. Beat 5 minutes. Pour into pie crusts and freeze at least 2 hours. Before serving, garnish with whipped cream and peanuts. For a special touch, top pie with hot caramel or chocolate sauce.
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[Name] Goat Cheese Tartlets With Caramelized Shallots [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT12M [PrepTime] PT1H10M [TotalTime] PT1H22M [DatePublished] 1999-10-26T04:54:00Z [Description] Make and share this Goat Cheese Tartlets With Caramelized Shallots recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "7", "2 1/2", NA, NA, "22", "1 1/3", "1/2", "1", "3", NA, "8", "3 3/4", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "shallots", "sugar", "salt", "black pepper", "heavy cream", "sour cream", "thyme leaves", "flat leaf parsley", "flat leaf parsley", "frisee", "all-purpose flour", "salt", "unsalted butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 711.1 [FatContent] 55.5 [SaturatedFatContent] 35.8 [CholesterolContent] 155.2 [SodiumContent] 580.3 [CarbohydrateContent] 37.7 [FiberContent] 1.7 [SugarContent] 4.1 [ProteinContent] 16.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Make the Pate Brisee: Combine the flour and salt in the bowl of a food processor; pulse for 5 seconds.", "Add the butter pieces, and process until the mixture resembles coarse meal.", "In a slow, steady stream, add 6 tablespoons of ice water through the feed tube. Pulse until the mixture holds together when squeezed.", "Divide dough into two equal balls.", "Flatten each ball into a disk, and cover with plastic wrap.", "Chill at least 1 hour.", "Set twelve 4-inch bottomless tartlet (flan] rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets.", "Lightly flour a clean working surface. Roll Pate Brisee to a 1/8-inch thickness.", "Cut out twelve 5-inch diameter circles, and fit into tartlet rings.", "Using a fork, prick pastry all over; chill until firm, at least 15 minutes.", "Heat oven to 375 degrees.", "Line shells with aluminum foil; fill with dry beans or pie weights.", "Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking.", "Remove beans and foil.", "Continue baking until slightly golden, 7 to 9 minutes.", "Remove baking sheets from oven; transfer to a wire rack.", "Reduce the oven temperature to 325 degrees.", "Melt butter in a medium skillet over medium-low heat. Add shallots and sugar; season with salt and pepper.", "Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes.", "Remove from heat; set aside. Place goat c heese in bowl of a food processor; puree until very smooth.", "Add heavy and sour creams; process until well combined.", "Transfer to a medium bowl.", "Stir in thyme and parsley; season with pepper.", "Spoon 2 to 3 tablespoons filling into each shell, filling to within 1/8-inch from top.", "Arrange 1 heaping teaspoon reserved shallots on top of each tartlet. Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 min utes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes.", "Remove rings.", "Sprinkle remaining parsley over tartlets.", "To serve, place tartlets on plates.", "Garnish each plate with frisee." ]
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[Name] German Chocolate Sauerkraut Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T04:56:00Z [Description] People who compliment me on this chocolaty treat are surprised to learn its a sauerkraut cake, reports P.K. of Greentown, Pennsylvania. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/3662/eqKobPJHSqCOdZDZaVk1_IMG_20171029_102515674.jpg" [RecipeCategory] Dessert [Keywords] ["German", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "3", "1", "2", "3/4", "1", "1", "1/4", "1", "1", "2/3", "1/2", "2", "2/3", "2/3", "2/3"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "baking powder", "salt", "water", "sauerkraut", "coconut", "pecans", "mayonnaise", "flaked coconut", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 568.3 [FatContent] 34.1 [SaturatedFatContent] 17.7 [CholesterolContent] 77.0 [SodiumContent] 401.6 [CarbohydrateContent] 67.7 [FiberContent] 6.6 [SugarContent] 43.2 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a mixing bowl, cream butter and sugar.", "Add the eggs, one at a time, beating well after each addition.", "Beat in vanilla.", "Combine dry ingredients; add to the creamed mixture alternately with water.", "Fold in sauerkraut, coconut and pecans.", "Pour into three greased and floured 9-in.", "round baki ng pans.", "Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.", "Cool for 10 minutes before removing from pans to wire racks; cool completely.", "In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.", "To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.", "Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.", "Slice with a serrated knife. Yield: 12-14 servings.", "*Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine" ]
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[Name] Chicken in Curry Sauce [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T04:57:00Z [Description] Very tasty, I made it with chicken wings, I had 10 of them,cut them at the joint and left the meat on [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["4 -6", "1", "2", "2", "15", "15", "1", "15", "1", "25", "300"] [RecipeIngredientParts] ["chicken pieces", "salt", "onions", "curry powder", "flour", "vinegar", "sugar", "sultanas"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 182.6 [FatContent] 8.3 [SaturatedFatContent] 1.2 [CholesterolContent] 2.3 [SodiumContent] 154.1 [CarbohydrateContent] 25.2 [FiberContent] 2.4 [SugarContent] 13.0 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 4-6 pieces [RecipeInstructions] Put the chicken pieces in a saucepan with the salt and cover with hot water, add salt and simmer until the chicken is tender. Drain off the liquid and reserve. Remove the meat from the pieces in large pieces. Slice the onion thinly and cook in the oil until soft and golden. Stir in the curry powder and flour and cook for 2 minutes, stirring well. Measure the reserved liquid and add to the onions. Stir well and heat gently until the sauce is smooth. Add the vinegar, sultanas sugar and jam. Put the chicken into the crockpot, pour over the curry sauce and stir well. Cover and cook on HIGH for 30 minutes, then on LOW 4 - 5 hours.
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[Name] The Most Delicious Pumpkin Soup [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this The Most Delicious Pumpkin Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "3", "1 3/4", "1 3/4", NA, "1 1/2"] [RecipeIngredientParts] ["pumpkin", "onion", "celery", "cumin", "black pepper", "milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 954.8 [FatContent] 24.6 [SaturatedFatContent] 11.6 [CholesterolContent] 72.8 [SodiumContent] 1297.7 [CarbohydrateContent] 155.1 [FiberContent] 10.7 [SugarContent] 38.0 [ProteinContent] 47.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Peel and chop pumpkin, onion, celery, chicken stock, coriander and cumin in a saucepan. Simmer gently for 20-25 minutes or until vegetables are tender. Puree until smooth. Add milk. Heat gently, but do not boil. This soup maybe frozen.
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[Name] Pumpkin and Orange Soup [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pumpkin and Orange 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/36/65/picW4vLwZ.jpg" [RecipeCategory] Free Of... [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "25", "1", "5", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["onion", "butter", "pumpkin", "orange, zest of", "sugar", "orange"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1121.5 [FatContent] 36.3 [SaturatedFatContent] 17.2 [CholesterolContent] 89.4 [SodiumContent] 1873.7 [CarbohydrateContent] 168.2 [FiberContent] 9.6 [SugarContent] 81.2 [ProteinContent] 44.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Saute onion g ently in butter in a large saucepan until transparent. Add chunks of pumpkin, stock, juice, zest and sugar. Simmer 20-25 minutes until cooked. Puree in a food processor or blender or push through a sieve. Return to saucepan, add sliced orange and reheat gently for 10 minutes. Freezes well
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[Name] Pumpkin and Coconut Soup [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pumpkin and Coconut Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Coconut [Keywords] ["Fruit", "Nuts", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["500", "2", "1/4", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["pumpkin", "onions", "chili powder", "lemon, rind of", "lemon juice", "water", "coconut cream"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 1651.1 [FatContent] 66.1 [SaturatedFatContent] 62.3 [CholesterolContent] 0.0 [SodiumContent] 183.2 [CarbohydrateContent] 267.2 [FiberContent] 7.3 [SugarContent] 222.5 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place all ingredients except coconut cream in a large saucepan and simmer until pumpkin is tender, about 30 minutes. Puree mixture and return to the saucepan. Stir in coconut milk and reheat. Season to taste. Maybe frozen
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[Name] Apple Cheese Crisp [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T05:01:00Z [Description] Make and share this Apple Cheese Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1/2", "3/4", "2/3", "1", "6", "1/3", "1", "2", "1", "1/4", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "oats", "flour", "cinnamon", "apples", "sugar", "lemon juice", "flour", "cinnamon", "salt", "cream cheese", "egg", "flour", "sugar", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3531.2 [FatContent] 156.5 [SaturatedFatContent] 92.4 [CholesterolContent] 625.6 [SodiumContent] 1821.7 [CarbohydrateContent] 497.8 [FiberContent] 35.8 [SugarContent] 301.6 [ProteinContent] 57.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt butter, mix well with rest of ingredients. Set aside. Combine apple mixture. Cook over low heat until soft. Place on bottom of pan. Mix filling ingredients together and pour topping over filling. Bake at 350 degrees for 35 minutes.
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[Name] Chicken Zucchini Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T05:03:00Z [Description] Make and share this Chicken Zucchini Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "6", "1", "1", "1", "8", "1/8", "1", "1/2", "1"] [RecipeIngredientParts] ["chicken", "turkey", "zucchini", "onion", "carrot", "sour cream", "garlic powder", "Accent seasoning", "butter", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 374.9 [FatContent] 32.9 [SaturatedFatContent] 19.3 [CholesterolContent] 85.2 [SodiumContent] 666.5 [CarbohydrateContent] 13.5 [FiberContent] 2.3 [SugarContent] 7.0 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool.", "Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth.", "Add zucchini, onion, and chicken; mix.", "Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add Accent seasoning and toss well to coat with butter.", "Sprinkle cheese over chicken mixture and bake for 1 hour.", "Casserole should be golden brown and hot!" ]
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[Name] Chocolate Brandy Balls [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T05:05:00Z [Description] Make and share this Chocolate Brandy Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "5", "1", "1", NA] [RecipeIngredientParts] "brandy" [AggregatedRating] nan [ReviewCount] nan [Calories] 109.6 [FatContent] 4.5 [SaturatedFatContent] 1.9 [CholesterolContent] 3.0 [SodiumContent] 46.6 [CarbohydrateContent] 16.1 [FiberContent] 0.5 [SugarContent] 7.6 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 60 pieces [RecipeInstructions] COMBINE crumbs and brandy, set aside. MELT chocolate chips in a medium microwavable bowl at medium (50%] for 2-3 min. Stir to help melting. Stir condensed milk into chocolate until smooth. Gradually add crumb mixture, mixing well. SHAPE into 1-inch balls and roll in nuts. Store tightly covered at room temperature or freeze.
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[Name] Chicken Wiggle [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T05:07:00Z [Description] This recipe came from my husbands grandmother. This recipe is great frozen, for a later date. This recipe goes well with any green vegetable, side salad, and bread of your choice. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "butter", "onions", "green peppers", "mushroom", "pimiento", "Worcestershire sauce", "Tabasco sauce", "English pea"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.1 [FatContent] 13.3 [SaturatedFatContent] 3.1 [CholesterolContent] 60.2 [SodiumContent] 123.0 [CarbohydrateContent] 30.1 [FiberContent] 2.0 [SugarContent] 2.2 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 12-15 [RecipeInstructions] ["Chop finely onions, peppers, and mushrooms.", "Cook hen in boiling water in a large saucepan. Reserve the broth. When chicken is done, debone and cut into small pieces.", "Place the chopped onions, peppers, mushrooms, pimentos, and put into a skillet with the margarine or butter. Saute until tender. Add Tabasco sauce and Worcestershire sauce to the sauteed vegetables.", "Cook noodles in broth 10 minutes and salt and pepper to taste.", "Add cut up chicken, sauteed vegetables to egg no odles and broth. Add more broth for very moist consistency and bring to a boil before serving." ]
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[Name] Sour Cream Lemon Pie [AuthorId] 1872 [AuthorName] Lisa Rittel [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T05:08:00Z [Description] Make and share this Sour Cream Lemon 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/36/71/piclVBYSu.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3 1/3", "1", "1/2", "3", "1", "1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["sugar", "cornstarch", "lemon, rind of", "fresh lemon juice", "milk", "butter", "sour cream", "heavy whipping cream", "lemon, rind of"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 610.6 [FatContent] 40.8 [SaturatedFatContent] 22.4 [CholesterolContent] 183.3 [SodiumContent] 257.7 [CarbohydrateContent] 57.8 [FiberContent] 1.1 [SugarContent] 36.3 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie she ll. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.
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[Name] Peanut Butter Pie IIi [AuthorId] 1873 [AuthorName] Leslie Ashenfelter [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-10-26T05:11:00Z [Description] This Peanut Butter Pie has gotten rave reviews every time I've served it. Chilling time not included in preparation time. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/3", "4", "1", "8", "1"] [RecipeIngredientParts] ["butter", "creamy peanut butter", "cream cheese", "powdered sugar", "non-dairy whipped topping", "vanilla"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 628.9 [FatContent] 39.9 [SaturatedFatContent] 19.8 [CholesterolContent] 46.1 [SodiumContent] 454.4 [CarbohydrateContent] 64.7 [FiberContent] 2.3 [SugarContent] 45.4 [ProteinContent] 7.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Blend cookies and butter in food processor. Spread in pie plate & freeze. Mix together remaining ingredients. Blend well & pour into frozen chocolate cookie crust. Chill well and serve.
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[Name] Cheese Straws III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Cheese Straws III recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "2 1/2 - 3", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "shortening", "water", "parmesan cheese", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1280.5 [FatContent] 84.1 [SaturatedFatContent] 26.0 [CholesterolContent] 44.0 [SodiumContent] 1932.4 [CarbohydrateContent] 98.7 [FiberContent] 4.2 [SugarContent] 1.0 [ProteinContent] 32.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Sift flour and salt. Cut in 3 tablespoons of shortening until the mixture looks like corn meal. Cut in the rest of the shortening until the particles are the size of small peas. Add cold water by the tablespoon, mixing with a fork, until the dough forms a ball. Roll the dough out on lightly floured board. Dough should be 1/4-inch thick and 6 inches square. Sprinkle grated cheese (2 tablespoons] and 1/4 teaspoon of paprika on dough. Fold the square in half, pinch the edges together and roll out again. Sprinkle with 2 tablespoons grated cheese and 1/4 teaspoon paprika. Fold; repeat with grated cheese and paprika two more times. Roll dough to 1/4-inch thickness. Cut into strips 1/2-inch wide and 3 or 4 inches in length. Bake on ungreased cookie sheet about 10 minutes or until cheese straws are golden brown.
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[Name] Cheese Straws and Wafers [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Cheese Straws and Wafers recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2"] [RecipeIngredientParts] ["self-rising flour", "margarine", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3529.8 [FatContent] 250.8 [SaturatedFatContent] 80.4 [CholesterolContent] 210.0 [SodiumContent] 6858.6 [CarbohydrateContent] 237.9 [FiberContent] 7.2 [SugarContent] 6.9 [ProteinContent] 80.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream cheese and margarine; add flour and Rice Krispies. For Cheese Straws, roll out on floured cloth; cut in 2 1/2 x 1/2-inch sticks. Bake at 375 degrees for 10 minutes. For Cheese Wafers: Form into balls and place on ungreased cookie sheet; mash lightly with fork. Bake 10 to 12 minutes at 350 degrees.
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[Name] French Pecan Pie III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this French Pecan Pie III recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "European", "Low Cholesterol", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "2/3", "1", "1", "1/2"] [RecipeIngredientParts] ["vanilla", "graham cracker crumbs", "sugar", "pecans", "baking powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 305.0 [FatContent] 14.1 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 102.8 [CarbohydrateContent] 43.4 [FiberContent] 2.0 [SugarContent] 37.1 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix egg whites and vanilla, then add dry ingredients; gentleness not obligatory, just stir it all up and pour into well buttered pie pan. Bake at 350 degrees for 25 to 30 minutes. Don't overcook. Allow to cool; top with whipped cream and refrigerate until ready to serve. Pie (without cream] freezes well.
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[Name] French Pecan Pie IV [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this French Pecan Pie IV recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["22", "1", "1", "3", "3", "1", "1"] [RecipeIngredientParts] ["sugar", "pecans", "vanilla", "heavy cream", "chocolate bar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 373.7 [FatContent] 24.6 [SaturatedFatContent] 9.1 [CholesterolContent] 40.8 [SodiumContent] 101.1 [CarbohydrateContent] 36.7 [FiberContent] 1.8 [SugarContent] 29.2 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 8 servings. [RecipeInstructions] Beat egg whites until stiff, but not dry. Gradually add sugar. Add vanilla, broken crackers and nuts. Put mixture in buttered pie plate. Bake 20 minutes at 350 degrees. Chill thoroughly. Top with whipped cream. Grate chilled chocolate bar over top of whipped cream.
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[Name] Glazed Carrots II [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T05:17:00Z [Description] Make and share this Glazed Carrots 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/36/83/picuIKi79.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/83/picZFqLNR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/83/picAtoGcO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/83/picqhxTT5.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2"] [RecipeIngredientParts] ["fresh carrot", "butter", "brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 130.6 [FatContent] 6.1 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 131.0 [CarbohydrateContent] 19.2 [FiberContent] 3.2 [SugarContent] 13.4 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook with a little bit of water covering the carrots. Cook until tender. Drain. Add orange juice and mix. Add butter and brown sugar. Simmer/stir until butter and sugar melt. Carrots should have a \"glazed\" look to them.
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[Name] Blue Cheese Dip [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T05:19:00Z [Description] Make and share this Blue Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "3", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "onion", "fresh chives", "parsley", "dry mustard", "white pepper", "blue cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3593.7 [FatContent] 314.2 [SaturatedFatContent] 118.5 [CholesterolContent] 531.8 [SodiumContent] 6891.8 [CarbohydrateContent] 144.6 [FiberContent] 3.5 [SugarContent] 51.5 [ProteinContent] 65.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix all ingredients together. Chill for at least 4 hours. Serve with crackers, chips, or fresh vegetables. Can be used as a salad dressing also.
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[Name] Pumpkin Soup Iv [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-10-26T05:20:00Z [Description] Make and share this Pumpkin Soup Iv recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "3", "1 1/2", "1/3", "2", "1", NA, NA] [RecipeIngredientParts] ["canned pumpkin", "water", "rice", "butter", "parsley", "white cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 182.1 [FatContent] 8.2 [SaturatedFatContent] 4.9 [CholesterolContent] 22.4 [SodiumContent] 334.3 [CarbohydrateContent] 22.7 [FiberContent] 3.1 [SugarContent] 9.5 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix pumpkin with water. Bring to an almost boil. Add milk and transfer to double boiler. Reheat. Add other ingredients. Cook for 15 minutes. Ladle into bowls. Add cheese to the top.
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[Name] Ambrosia Pie II [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-10-26T05:21:00Z [Description] Make and share this Ambrosia Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "< 30 Mins", "Freezer", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1", "2", "1", "1/2", "1 1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["cream cheese", "sugar", "lemon juice", "lemons, rind of", "heavy cream", "coconut", "oranges", "bananas", "orange marmalade"] [AggregatedRating] nan [ReviewCount] nan [Calories] 500.8 [FatContent] 32.6 [SaturatedFatContent] 21.5 [CholesterolContent] 95.9 [SodiumContent] 144.9 [CarbohydrateContent] 52.2 [FiberContent] 3.4 [SugarContent] 42.1 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix first 4 ingredients together. Fold in the whipped cream and coconut. Spread mixture into a 9 inch pie plate. Freeze. Before serving, mix the fruit with the marmalade and let it stand for 5 minutes. Fill the cream cheese shell with the fruit mixture.
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[Name] Chicken Gumbo [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-10-26T05:23:00Z [Description] Make and share this Chicken Gumbo 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/36/87/picH2ZEea.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/87/picOQTMSv.jpg"] [RecipeCategory] Gumbo [Keywords] ["Stew", "Chicken Breast", "Chicken", "Poultry", "Meat", "Creole", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3", "2", "1", "4", "1", "2", "1/3", "1/3", "1", "2", "1", "1"] [RecipeIngredientParts] ["bacon drippings", "chicken breasts", "celery", "onion", "chicken broth", "tomatoes", "salt", "green pepper", "long grain rice", "frozen okra", "parsley", "bay leaf", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 527.0 [FatContent] 24.6 [SaturatedFatContent] 7.9 [CholesterolContent] 101.0 [SodiumContent] 2686.6 [CarbohydrateContent] 33.8 [FiberContent] 5.2 [SugarContent] 9.7 [ProteinContent] 41.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a large soup pot, add all ingredients. Bring to a boil. Reduce heat and simmer until all vegetables and rice are tender. Remove bay leaf and serve.
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[Name] Carrot Pineapple [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T05:25:00Z [Description] Make and share this Carrot Pineapple recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "3/4", "1/2", "1", "1/4", "2"] [RecipeIngredientParts] ["carrot", "carrot juice", "pineapple chunk", "cornstarch", "salt", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 631.9 [FatContent] 24.5 [SaturatedFatContent] 14.8 [CholesterolContent] 61.1 [SodiumContent] 1074.3 [CarbohydrateContent] 104.0 [FiberContent] 14.5 [SugarContent] 63.2 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine carrot juice and pineapple juice together. Gradually add cornstarch and salt into pan. Cook until thick. Add butter and blend. Add carrots and pineapple. Combine slowly. Heat once again until semi thick. Serve.
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[Name] Amish Pot Roast [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T05:26:00Z [Description] Make and share this Amish Pot Roast 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/36/89/picRm1g6g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/36/89/picwqVJ8y.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "Healthy", "High In...", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1", "2", "1", "1/2", "2", NA, NA] [RecipeIngredientParts] ["soy sauce", "coffee", "bay leaves", "garlic", "dried oregano", "onions", "coffee", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 337.3 [FatContent] 11.0 [SaturatedFatContent] 3.5 [CholesterolContent] 138.5 [SodiumContent] 812.7 [CarbohydrateContent] 4.8 [FiberContent] 0.7 [SugarContent] 1.8 [ProteinContent] 52.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300 degrees. Do not pound or flour the meat. Heat oil in a heavy skillet over high heat, then sear meat on both sides. Meanwhile, in a large roasting pan, combine soy sauce, coffee, bay leaves, garlic, oregano and one of the sliced onions. Transfer the browned meat to the roasting pan. Top with the second sliced onion. Cover and bake for 3 1/2 to 4 hours, basting every hour with pan juices. If the liquid begins to boil away, add another cup of coffee and a splash of soy sauce. You may need to repeat this procedure; there should be quite a bit of liquid. Cut the meat in thin slices and serve with pan juices.
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[Name] Horseradish Sauce [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T05:28:00Z [Description] Make and share this Horseradish Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1/4", "1/4", "3", "1"] [RecipeIngredientParts] ["butter", "flour", "vinegar", "beef broth", "brown sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 534.3 [FatContent] 38.8 [SaturatedFatContent] 23.4 [CholesterolContent] 280.6 [SodiumContent] 413.3 [CarbohydrateContent] 42.9 [FiberContent] 0.1 [SugarContent] 40.0 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Melt butter; blend in flour. Add vinegar, beef broth, prepared horseradish mustard, and . brown sugar. Cook slowly, stirring constantly, till thick. Gradually add a little hot mixture to 1 slightly beaten egg yolk. Return to hot mixture. Bring sauce to boiling, stirring constantly. Serve hot with corned beef or ham. Makes 1 cup.
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[Name] Butterscotch Chewy Bars [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 1999-10-26T05:29:00Z [Description] Make and share this Butterscotch Chewy Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "2", "4", "2"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "miniature marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 51.6 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 2.9 [SodiumContent] 52.3 [CarbohydrateContent] 10.5 [FiberContent] 0.1 [SugarContent] 5.6 [ProteinContent] 0.4 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] Using a large saucepan, melt butter over medium heat. Slowly add sugar and stir well. Add marshmallows; stirring constantly until marshmallows melt. Remove from heat and immediately stir in cereals. Coat a 13 x 9 x 2 inch pan with cooking spray; press chewy mixture evenly into bottom of pan. it's a lot easier if your hands are wet. Let cool for 60 minutes and cut.
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[Name] Beef Stew IIi [AuthorId] 1874 [AuthorName] James Thompson [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 1999-10-26T05:31:00Z [Description] Make and share this Beef Stew IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Healthy", "Winter", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "1", "2", "1", "1/2", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["beef top round steak", "fresh lemon juice", "all-purpose flour", "unsalted butter", "onion", "mushroom", "dry red wine", "beef broth", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 684.5 [FatContent] 19.6 [SaturatedFatContent] 8.3 [CholesterolContent] 162.9 [SodiumContent] 107.2 [CarbohydrateContent] 87.1 [FiberContent] 4.8 [SugarContent] 4.0 [ProteinContent] 36.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl toss the beef well with the lemon juice, add the flour, and toss the beef until it is coated with the flour. In a heavy skillet heat the butter over moderately high heat until the foam subsides and in it brown the beef. Transfer the beef with a slotted spoon to a bowl and in the fat remaining in the skillet, cook the onion and the mushrooms over moderate heat, stirring, until they are just tender. Add the wine, simmer the mixture for 1 minute, and stir in the broth, the paprika, and salt and pepper to taste. Simmer the mixture, stirring for 3 minutes, stir in the beef and the juices that have accumulated in the bowl, and cook the stew until the beef is heated through. Serve the stew over cooked egg noodles.
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[Name] Oyster Bisque [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Oyster Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Oysters"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1", "5", "1", "4", "1", "1", NA, NA] [RecipeIngredientParts] ["butter", "celery", "shallot", "milk", "heavy cream", "milk", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4281.1 [FatContent] 291.9 [SaturatedFatContent] 161.6 [CholesterolContent] 2437.2 [SodiumContent] 3499.3 [CarbohydrateContent] 176.5 [FiberContent] 1.6 [SugarContent] 2.5 [ProteinContent] 236.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Melt butter in a heavy kettle. Add the celery and shallots. Cook, stirring, for 10 minutes over moderately low heat until vegetables are soft. Pour in the strained liquid, milk and cream. Bring the mixture to a simmer. (Do not boil.] Beat the egg yolks lightly in a small bowl. Whisk the hot milk mixture into the egg yolks; stir the milk-egg mixture into the kettle. Add the oysters, salt and pepper. Simmer, stirring, until bisque is lightly thickened, and the edges of the oyste rs have curled. Do not let the bisque come to a boil. Transfer to a heated soup tureen and sprinkle with the paprika.
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[Name] Roast Prime Rib of Beef [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] PT3H [PrepTime] PT25M [TotalTime] PT3H25M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Roast Prime Rib of Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Roast", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 -10", NA, "1", NA] [RecipeIngredientParts] "beef broth" [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 48.3 [FatContent] 3.9 [SaturatedFatContent] 1.6 [CholesterolContent] 11.9 [SodiumContent] 31.8 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 3.1 [RecipeServings] 26.0 [RecipeYield] nan [RecipeInstructions] Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper. Place the meat on a rack in a shallow roasting pan. Roast in a preheated 450 degree F oven for 25 minutes. Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter. Cover loosely and let stand for 15 minutes before carving. For the Au Jus: Spoon off any excess fat from the roasting pan. Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding. Pour the beef broth into the roasting pan. Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan. Season with salt and pepper. Strain the roasting juices into a heated sauce boat and serve with the roast.
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[Name] Roast Onions [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Roast Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Roast", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "10", NA] [RecipeIngredientParts] ["butter", "yellow onions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 767.4 [FatContent] 35.4 [SaturatedFatContent] 22.2 [CholesterolContent] 91.6 [SodiumContent] 278.4 [CarbohydrateContent] 111.2 [FiberContent] 15.4 [SugarContent] 47.1 [ProteinContent] 10.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat the butter in a large heavy skillet until it is foaming. Add the onion quarters in quantities that fit easily in the pan. Toss the onions over moderate heat until well coated on all sides. Transfer to a shallow baking dish. Sprinkle the onions with salt and pepper. Bake in a preheated 350 degree F oven for 1 hour and 15 minutes, turning the onion every 20 minutes during roasting.
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[Name] Yorkshire Pudding II [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Yorkshire Pudding II recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 3/4", "1", "1 1/4", "3/4", "4", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "milk", "water", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2187.4 [FatContent] 34.8 [SaturatedFatContent] 13.9 [CholesterolContent] 786.7 [SodiumContent] 2773.6 [CarbohydrateContent] 373.3 [FiberContent] 12.7 [SugarContent] 2.0 [ProteinContent] 83.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Sift together the flour and the salt in a large mixing bowl.", "Add the milk, water and eggs.", "Beat the mixture until smooth.", "Cover the bowl and let stand at room temperature for 2 hours.", "Pour the beef drippings into a shallow 10x15-inch baking dish.", "Place in a preheated 450 degree F oven for 10 minutes.", "Stir the batter again and pour into the baking dish.", "Bake 15 minutes.", "Reduce the heat to 350 degree F and bake 20 to 30 minutes, until the pudding is puffed and golden." ]
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[Name] Creamed Spinach with Croutons [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Creamed Spinach with Croutons recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", NA, NA, NA, "1 1/2", "1", "1", "2", "1 -2"] [RecipeIngredientParts] ["fresh spinach", "water", "nutmeg", "flour", "heavy cream", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1444.1 [FatContent] 114.0 [SaturatedFatContent] 66.1 [CholesterolContent] 734.2 [SodiumContent] 1434.3 [CarbohydrateContent] 78.8 [FiberContent] 30.9 [SugarContent] 7.3 [ProteinContent] 52.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Wash the spinach in cold water; drain. Drop into a kettle of boiling salted water. Return the water to a boil. Cook slowly, uncovered, for 5 minutes. Drain the spinach in a colander. Immediately rinse under cold running water for 1 minute. Squeeze the spinach, a handful at a time, to extract as much water as possible. Chop very fine. Heat the butter until bubbling in a saucepan over moderately high heat. Stir in the spinach. Continue stirring for 2 to 3 minutes until all moisture has evaporated. Season with salt, pepper and nutmeg. Lower the heat to moderate. Sprinkle on the flour and cook, stirring for 2 minutes. Remove the pan from the heat. Add the cream by spoonfuls while stirring until 2/3 cup has been added. Return to the heat and bring to a simmer. Cover and cook very slowly for 15 minutes, stirring occasionally and adding the remaining 1/3 cup cream by spoonfuls. Remove the spinach from the heat. Stir in the butter (1 Tbsp]. Transfer the creamed spinach to a deep serving dish and mound it decoratively with a spatula. Garnish the spinach with sieved egg yolks and croutons. For the Croutons: Cut decorative shapes out of the bread using a Christmas cookie cutter. Toast the bread under the preheated broiler. Place around the spinach for garnish.
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[Name] Christmas Trifle [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Christmas Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Christmas [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "6", "1/2", "1", "6", "1", "1/2", "8", "12", "1/2", "12", "1/2", "2", "2", "1", "1", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["flour", "sugar", "vanilla", "salt", "flour", "brandy", "sugar", "milk", "vanilla", "sugar", "brandy", "maraschino cherry", "angelica leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5730.2 [FatContent] 327.9 [SaturatedFatContent] 184.8 [CholesterolContent] 4323.4 [SodiumContent] 1179.7 [CarbohydrateContent] 498.4 [FiberContent] 4.3 [SugarContent] 345.9 [ProteinContent] 104.9 [RecipeServings] nan [RecipeYield] 1 trifle [RecipeInstructions] Butter the bottom and sides of an 11x16-inch jelly roll pan and an 8-inch square cake pan. Line with waxed paper. Butter the paper and dust lightly with the flour. Set the pans aside. Beat the egg yolks, sugar and vanilla with an electric mixer until the mixture is light and ribbons when the beater is lifted. Beat the egg whites and the salt until they hold stiff peaks. Fold one-fourth of the eggs whites into the yolk mixture. Pour the yolk mixture on top of the remaining egg whites and sprinkle on the 1/2 cup flour. Fold the mixture together. Pour into the prepared jelly roll pan and 1-inch deep into the prepared cake pan. Bake in a preheated 350 degree F oven for 15 minutes or until lightly browned. Invert the cake onto a rack or baking sheet to cool. Peel off the waxed paper. Split the 11x16-inch cake in half crosswise. Spread one half with some of the raspberry jelly. Top with the other half of the cake. Cut the layered cake into triangles. Line the bottom of an 1-1/2 quart glass serving bowl with the sandwiched triangles. Line the sides of the bowl with the triangles alternately pointing up, then down, leaving about 1/3-inch between each triangle. Fill the spaces with the remaining raspberry jelly. Cut the 8-inch square cake into small pieces and sprinkle inside the bowl al ong with the macaroons. Sprinkle with the brandy. Beat the egg yolks and sugar in a large bowl until the mixture is light and ribbons when the beater is lifted. Pour on the milk and cream in a stream while beating. Transfer the mixture to a heavy saucepan. Cook over low heat, stirring, until thickened. Do not let it boil. Remove from the heat and stir in the vanilla. Pour the hot custard into a metal bowl. Place the bowl in a larger bowl filled with cracked ice. Stir the custard until cool. Pour the cooled custard on top of the crumbled cake and macaroons, filling the bowl to within 3/4 inch of the top. Chill, covered, for at least 6 hours. Beat the whipping cream with sugar and brandy until it holds stiff peaks. Place in a pastry bag fitted with a fluted tip and pipe the whipped cream over the edges of the cake sandwiches. Pipe a large rosette in the centre of the custard. Decorate the trifle with the cherries and angelica leaves. Sprinkle with almonds and serve.
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[Name] Plum Pudding [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Plum Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1/4", "2 1/2", "2", "1", "1", "1", "1", "1/4", "1", "2", "1", "1/4", "2", NA] [RecipeIngredientParts] ["seedless raisin", "dried currant", "beef suet", "flour", "brown sugar", "clove", "cinnamon", "nutmeg", "salt", "lemon, rind of", "eggs", "brandy", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8673.4 [FatContent] 594.2 [SaturatedFatContent] 329.8 [CholesterolContent] 967.0 [SodiumContent] 1093.7 [CarbohydrateContent] 734.2 [FiberContent] 26.2 [SugarContent] 488.4 [ProteinContent] 64.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In a deep mixing bowl combine the raisins, currants, candied fruit peel, beef suet, flour, brown sugar, spices, salt and lemon rind.", "Blend the ingredients thoroughly.", "In another bowl beat the eggs with the cream and brandy.", "Pout over the dried fruit mixture and blend well.", "Cover the bowl and let stand i n a cool place for 12 hours.", "Transfer to a large pudding mould.", "Cover tightly with waxed paper and foil.", "Place in a deep pan.", "Add enough boiling water to reach 1/3 the way up the side of the mould.", "Cover the pan and steam for 4-1/2 hours, adding more water as necessary.", "When cooked, remove from the water and let stand until cooled.", "Cover with fresh waxed paper and foil.", "Refrigerate for 2 weeks for best flavour.", "To serve the pudding, steam a second time for 2 hours.", "Turn the pudding onto a heated serving plate. Pour on the hot brandy and light. Serve with whipped cream.", "Flaming Christmas Pudding To achieve the flaming pudding effect: Take a large heavy metal spoon and pour full of brandy.", "Warm the spoon over a flame (candle or low gas flame] or stove element, until hot. Promptly pour brandy over pudding, strike a match and touch the surface of the pudding with it. Bring the pudding to the table. Let the flame burn out on its own.", "(Have someone dim the lights before the \"en trance\" of the pudding.] The flame will not last long, unless you have one whacking great spoonful of hot brandy.", "For Safety: Ensure that you do not have any paper decorations hanging enroute to the dining room." ]
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[Name] Old Country Chicken Burgers [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT9M [PrepTime] PT10M [TotalTime] PT19M [DatePublished] 1999-10-26T07:01:00Z [Description] Make and share this Old Country Chicken Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1/4", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["chicken", "prepared mustard", "beer", "muenster cheese", "caraway seed", "garlic powder", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 287.2 [FatContent] 19.5 [SaturatedFatContent] 6.3 [CholesterolContent] 91.8 [SodiumContent] 481.0 [CarbohydrateContent] 2.8 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a large bowl and mix well. Shape into 4 patties. Barbecue with the lid up, over medium heat for 7-9 minutes per side or until pink colour disappears. Serve on dark rye or pumpernickel bread or bagels. Top with sauerkraut and more Muenster cheese.
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[Name] Northwest Mushroom Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-26T22:15:00Z [Description] Make and share this Northwest Mushroom Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "3", "1", "2", "4", "2", "2", NA, NA, NA, NA, "2", "1", "1/2", "1", "1", "3", "2", "1/4"] [RecipeIngredientParts] ["button mushrooms", "carrots", "celery", "potatoes", "garlic", "thyme", "parsley stems", "bay leaf", "peppercorn", "white wine", "heavy cream", "lemon", "shiitake mushroom", "shallots", "olive oil", "fresh herb"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 282.0 [FatContent] 13.1 [SaturatedFatContent] 5.8 [CholesterolContent] 34.4 [SodiumContent] 380.9 [CarbohydrateContent] 24.5 [FiberContent] 3.1 [SugarContent] 8.8 [ProteinContent] 12.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Clean and destem mushrooms and process in a food processor until finely chopped. In a saucepan over medium heat, sweat the mushrooms until moisture is released. This will take a good 20 minutes. Make sure to stir often so not to burn. Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry. Reserve one half of the cooked mushrooms. Add the mirepoix (onions, celery, carrot] and let cook until slightly caramelized. Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes. In a blender puree mixture in small amounts until incorporated and smooth. Once all liquid has been pureed, add the reserved mushrooms. Heat the heavy cream and whisk into mushroom base to desired consistency. Chicken stock can be substituted for cream if preferred. Season with salt, pepper and lemon juice. Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs. Season with salt and pepper. To serve, ladle a generous cup of soup into bowls. Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.
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[Name] Tuna Steaks [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Tuna Steaks 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/37/04/picmcgY8H.jpg" [RecipeCategory] Tuna [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", NA, NA, "3", "2", "2"] [RecipeIngredientParts] ["tuna steaks", "flour", "butter", "lemons"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 93.0 [FatContent] 8.8 [SaturatedFatContent] 5.5 [CholesterolContent] 22.9 [SodiumContent] 63.2 [CarbohydrateContent] 7.8 [FiberContent] 2.6 [SugarContent] 0.6 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dredge tuna in flour, salt and pepper. Melt butter in a heavy skillet and cook the tuna until lightly browned on both sides. Add lemon juice and cook a minute or two longer. Garnish with lemon wedges.
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[Name] Fresh Tuna Tarragon [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Fresh Tuna Tarragon recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", NA, NA, "1/4"] [RecipeIngredientParts] ["tuna steaks", "white wine", "dried tarragon", "all-purpose flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 523.8 [FatContent] 24.8 [SaturatedFatContent] 4.6 [CholesterolContent] 86.2 [SodiumContent] 93.6 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 53.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] M arinate tuna steaks in white wine to cover for 2 hours. Drain. To the marinade, add tarragon and let soak. Dry steaks; dust lightly with flour. Sprinkle salt on and saute in oil on both sides until brown. Add the wine-tarragon mixture; cook at high heat. Remove fish to a hot platter. Pour sauce over and serve at once. Serves 4 to 6.
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[Name] Candy Corn [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-28T18:01:00Z [Description] Make and share this Candy Corn recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/06/MBPlNk1TRwO6CL8YGXfb_candy%20corn.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/06/34Abg5CUTkuIA79O8VM5_candy%20corn.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/06/LlaWtUsQC2zlbVX1oLcg_candy%20corn.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/06/pic7gHPGB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/06/picXKWPMi.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2/3", "1/3", "1", NA, "2 1/2", "1/4", "1/3"] [RecipeIngredientParts] ["sugar", "white corn syrup", "butter", "vanilla", "powdered sugar", "salt", "powdered milk"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 1916.0 [FatContent] 41.8 [SaturatedFatContent] 26.3 [CholesterolContent] 116.5 [SodiumContent] 816.7 [CarbohydrateContent] 395.2 [FiberContent] 0.0 [SugarContent] 326.4 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 1 3/4 lbs candy [RecipeInstructions] Combine sugar, white corn syrup and butter in pan, bring to boil stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla and several drops food coloring (optional] Meanwhile, combine powdered sugar, salt and powdered milk Add all at once to mixture in pan. Stir until cool enough to handle. Knead until stiff enough to hold its shape. Shape into triangles, or any shape desired. Makes 1 3/4 lb candy.
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[Name] Caribbean Curry [AuthorId] 1743 [AuthorName] Robin Cowdrey [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-28T17:53:00Z [Description] a yellow curry that you would use to make Chicken Roti or something similar, light and saucy with or without vegies or potatoes. [Images] character(0) [RecipeCategory] Caribbean [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "2", "1", "2", "3", "2", "1", NA, "1", "1", "1", "1", "1", "1", "2", "1/4", NA, "1", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "onion", "garlic", "curry powder", "water", "tomato paste", "chickpeas", "onion", "garlic", "curry powder", "tomato paste", "water", "green onion", "fresh spinach", "onion", "garlic", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 250.3 [FatContent] 8.4 [SaturatedFatContent] 1.4 [CholesterolContent] 72.6 [SodiumContent] 305.9 [CarbohydrateContent] 15.7 [FiberContent] 3.9 [SugarContent] 1.7 [ProteinContent] 27.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Make one or all three of the fillings below to enclose in a soft roti envelope. Curried Chicken Filling: Cut chicken into bite-size pieces; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook, stirring, for 2 minutes. Add 1/2 cup of the water and the tomato paste; cook, sti rring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes. Pour in remaining water; simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste. Curried Chick-Pea Filling: Drain and rinse chick-peas; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 1 minute. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook for 1 minute. Stir in tomato paste and 1/4 cup of the water; cook for 2 minutes. Add chick-peas, green onions and remaining water; bring to boil. Reduce heat and simmer for 5 minutes or until chick-peas are softened. Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted. Stir in tomato, and salt and pepper to taste; cook for 1 minute.
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