Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Roquefort Dressing [AuthorId] 1799 [AuthorName] Marian Allen [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-28T17:59:00Z [Description] Make and share this Roquefort Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "2", "1/2", NA, "1/2"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "lemon juice", "Roquefort cheese"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 56.8 [FatContent] 5.7 [SaturatedFatContent] 3.3 [CholesterolContent] 14.9 [SodiumContent] 23.1 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stir sour cream with mayonnaise, lemon juice and Roquefort cheese. Add onion salt, then salt and pepper to taste Chill well overnight.
[Name] Summer Squash Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-28T18:04:00Z [Description] Make and share this Summer Squash Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1/8", NA, "1/4", "2"] [RecipeIngredientParts] ["zucchini", "water", "chicken bouillon cubes", "onions", "fresh ground pepper", "plain yogurt", "plain yogurt"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 57.3 [FatContent] 1.5 [SaturatedFatContent] 0.7 [CholesterolContent] 3.4 [SodiumContent] 738.8 [CarbohydrateContent] 9.2 [FiberContent] 1.7 [SugarContent] 5.9 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Combine water, bouillon cubes, zucchini or yellow squash and onions in medium saucepan. Bring to a boil. Cover, reduce heat and simmer 10 to 15 minutes. Add hot sauce and pepper. Spoon squash mixture into the container of an electric blender. Add yogurt. Process until smooth. Serve hot or cold. May be frozen.
[Name] Low-Fat Fitness Energy Bars [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-28T17:51:00Z [Description] OHHH my, I made these and they taste so good, You feel like you're cheating. Estimated cost is $8.50 for a months supply. Compare to store bought you will be very surprised at the savings. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1 1/2", "1 1/2", "1/2", "1/2", "1", "1/2", "1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["rolled oats", "sesame seeds", "raisins", "currants", "toasted wheat germ", "light corn syrup", "granulated sugar", "vanilla extract", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 84.2 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 18.1 [FiberContent] 1.6 [SugarContent] 11.3 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 30 bars [RecipeInstructions] ["Preheat oven to 350 degrees.", "Spread oats, cereal and sesame seeds in a 13\" x 9\" nonstick jelly roll pan.", "Bake, stirring occasionally, until oats are toasted, about 15 minutes.", "Meanwhile, chop apricots (use the food processor]; transfer to a large bowl.", "Add raisins, protein powder and wheat germ; toss with hands to mix.", "Lightly coat jelly roll pan with cooking spray.", "In a heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil.", "Reduce heat to low, stir in peanut butter, vanilla and cinnamon.", "Quickly pour syrup over oatmeal mixture and stir well.", "With wet hands or spatula, immediately spread warm mixture into the jelly roll pan, pressing into a thin, even layer.", "(Caution, if you work too slowly, the mixture will harden and be difficult to spread]. Chill until firm, at least four hours.", "Cut into 2\" x 3\" bars.", "Bars can be wrapped individu ally in wax paper or foil, or stored in an airtight container with waxed paper between layers.", "They can be refrigerated for up to four weeks, or frozen for longer storage." ]
[Name] Italian Wedding Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-11-10T01:13:00Z [Description] Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be shaped into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/11/picVygNZA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/11/picHXyc4s.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "3/4", "1 1/2", "1", "3", NA] [RecipeIngredientParts] ["butter", "margarine", "confectioners' sugar", "salt", "vanilla", "all-purpose flour", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 67.8 [FatContent] 4.8 [SaturatedFatContent] 2.3 [CholesterolContent] 9.2 [SodiumContent] 61.1 [CarbohydrateContent] 5.3 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 80 cookies [RecipeInstructions] Preheat oven to 325°F (165°C]. Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into balls (or crescents] using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
[Name] Italian Wedding Cookies II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-11-10T01:13:00Z [Description] This recipe is an old time favorite of ours. All the kids love these and so do we! Hope you get all the nice compliments as I do when you make them. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1 1/2", "1", "4", "1", "2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["almond paste", "butter", "white sugar", "eggs", "all-purpose flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 228.7 [FatContent] 12.6 [SaturatedFatContent] 6.7 [CholesterolContent] 44.1 [SodiumContent] 82.5 [CarbohydrateContent] 26.8 [FiberContent] 1.2 [SugarContent] 17.6 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 350°F (175°C]. In a large bowl break up the almond paste. Add the softened butter, sugar, eggs and almond extract. Beat batter until light and fluffy. Beat in the flour and the salt. Split the batter into thirds and add enough of the three different food colorings to each third to color the batter nicely. Spread the batters into three 9 x 13 and 1/4-inch deep aluminum baking pans. Be sure the batter is only about 1/8-inch thick or it will rise to high. Bake at 350°F (175°C] for 12 minutes. Cool. Remove baked and cooled cakes from pans and place on a cookie sheet or cutting board. Heat the jam and spread between the layers as you stack them. Spread the melted chocolate over the top layer and refrigerate. When stiff remove cookies from the refrigerator and let chocolate soften slightly before cutting into small rectangles.
[Name] Hot Mulled Apple Cider [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-10-28T18:06:00Z [Description] Make and share this Hot Mulled Apple Cider 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/37/13/picYWlZBm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/13/picWKGhAQ.jpg"] [RecipeCategory] Beverages [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/4", "1", "3", "2", NA, "1"] [RecipeIngredientParts] ["brown sugar", "whole allspice", "whole cloves", "salt", "nutmeg", "cinnamon sticks", "apple cider", "whole cloves"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 57.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 111.6 [CarbohydrateContent] 14.7 [FiberContent] 0.2 [SugarContent] 13.4 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] 8 cups [RecipeInstructions] Combine brown sugar, allspice, 1 teaspoon cloves, salt, nutmeg, cinnamon and apple cider in large saucepan. Bring to boiling. Cover and simmer for 20 minutes. Strain to remove spices. Serve in mugs with clove-studded orange wedges.
[Name] Port Wine Jelly [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-28T18:08:00Z [Description] Make and share this Port Wine Jelly 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/37/14/hSKNAJoSSXyGoEJXKgU3_ice%20wine%20jelly%20(port].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/14/picGMOYeQ.jpg"] [RecipeCategory] Jellies [Keywords] ["< 15 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/2"] [RecipeIngredientParts] ["sugar", "port wine"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 3077.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 42.5 [CarbohydrateContent] 664.5 [FiberContent] 0.0 [SugarContent] 636.2 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat. Quickly stir in 1/2 bottle liquid pectin. Immediately pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars. Seal as directed.
[Name] Iranian Eggplant Salad a la Faride [AuthorId] 27678 [AuthorName] Sackville [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Here is an eggplant salad that I learned from an Iranian Jewish woman who took refuge with us for a few months when the government of Iran fell to religious fundamentalists way back in the 70s. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Asian", "Low Protein", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "4", "1 -2", "1", NA, NA, NA] [RecipeIngredientParts] ["eggplant", "onion", "garlic", "tomatoes", "egg", "salt", "pepper", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 287.0 [FatContent] 6.2 [SaturatedFatContent] 1.8 [CholesterolContent] 186.0 [SodiumContent] 94.5 [CarbohydrateContent] 50.6 [FiberContent] 22.2 [SugarContent] 21.1 [ProteinContent] 14.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Pierce the eggplant all over with a fork and place on cookie sheet. Bake at 400 - 450-degrees F. until soft. Cool the eggplant. Scoop it out and set aside. Do not use the peel. In a frying pan saute the onion and the 4 cloves of garlic, chopped. When soft, add the scooped out eggplant and stir it around until the eggplant is mushy and the mixture is beginning to dry out. Add the chopped tomatoes to the mixture in the frying pan. When that is all fairly hot and dry add 1 raw, slightly beaten egg. Nudge this around until the egg is stirred in and set. Remove from the frying pan. Add salt and pepper and season with Tabasco Sauce. Refrigerate until cold. (This can also be eaten hot.] Serve on romaine lettuce leaves and eat with either lettuce leaves, corn chips or pita bread. Note: This recipe lends itself to all sorts of additions.
[Name] Tunisian Eggplant (Aubergine) Salad [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Tunisian Eggplant (Aubergine) Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "African", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/3", "1", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["eggplant", "green bell pepper", "garlic clove", "olive oil", "red wine vinegar", "dried oregano", "salt", "albacore tuna in water", "tomatoes", "feta cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 431.6 [FatContent] 32.1 [SaturatedFatContent] 6.0 [CholesterolContent] 47.4 [SodiumContent] 1044.6 [CarbohydrateContent] 11.0 [FiberContent] 5.2 [SugarContent] 5.2 [ProteinContent] 25.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Roast eggplant in the oven until the skin is charred.", "Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.", "Arrange with green pepper in 2-quart shallow casserole dish.", "In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well.", "Pour over eggplant mixture. Cover and refrigerate 1 hour.", "Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato.", "Spoon in to salad bowl lined with crisp greens.", "Enjoy!" ]
[Name] Eggplant (Aubergine) Salad [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-11-10T01:13:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "2", "1", "1", "1/8", "1/8"] [RecipeIngredientParts] ["eggplant", "green bell pepper", "olive oil", "sesame seeds", "garlic cloves", "of fresh mint", "salt", "pepper", "paprika"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 77.8 [FatContent] 4.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 585.4 [CarbohydrateContent] 9.6 [FiberContent] 5.3 [SugarContent] 3.7 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 500°F. Pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes. Remove eggplant from oven, place in paper bag, and let cool. Remove and discard skin; in bowl mash pulp. Add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. Serve cold.
[Name] Couscous Salad with Roasted Vegetables [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Couscous Salad with Roasted Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1/4", "2", "2", "1", "1/4", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["eggplant", "green bell peppers", "red bell pepper", "tomatoes", "couscous", "boiling water", "fresh parsley", "fresh dill", "scallions", "celery", "olive oil", "turmeric", "cumin"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 246.8 [FatContent] 9.7 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 26.3 [CarbohydrateContent] 35.8 [FiberContent] 7.4 [SugarContent] 5.5 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 degrees. Place the eggplant on a baking sheet lined with aluminum foil. Bake for 35-45 minutes, or until it has \"collapsed.\" In the meantime, roast the pepper and tomatoes under a broiler, turning so that the skin on all sides becomes quite blistered. Place these in a paper bag to cool. Place the couscous in a n ovenproof bowl. Pour the boiling water over it and cover. After 15 minutes fluff with a fork. When all the vegetables have cooled to room temperature, slip their skins off and chop into bite-size pieces. Combine the couscous, vegetables, and all the remaining ingredients in a serving bowl and toss thoroughly to mix. This salad is best served at room temperature. Serves 6. ---------- Recipe via Meal-Master (tm] v 8.02
[Name] Moroccan Eggplant (Aubergine) Salad I [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Moroccan Eggplant (Aubergine) Salad I recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Moroccan", "African", "Low Protein", "Low Cholesterol", "Healthy", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "3", "4", "1", "1/4", "1", NA, "3", "1", NA] [RecipeIngredientParts] ["eggplants", "olive oil", "onion", "garlic cloves", "lemon juice", "salt", "fresh ground black pepper", "sugar", "olive oil", "red ripe tomatoes", "sliced ripe olives", "fresh parsley sprig"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 191.8 [FatContent] 15.7 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 442.9 [CarbohydrateContent] 13.8 [FiberContent] 5.9 [SugarContent] 6.4 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 8 small salads [RecipeInstructions] Peel the eggplants and cut into 1 inch slices. In a 10-inch skillet fry the eggplant slices in olive oil until soft. Remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant. Add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly. Chill eggplant mixture in refrigerator 1 to 2 hours. Place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge. Place tomato slices ornately over the eggplant mixture and top with sliced black olives. Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.
[Name] Garlic Mashed Potatoes [AuthorId] 1743 [AuthorName] Robin Cowdrey [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-10-28T18:39:00Z [Description] The roasted garlic variation will work well. Roasting really mellows the garlic flavour so use more if you are a garlic lover. For a really intense garlic flavour use raw garlic pushed through a garlic press. The flavour will be very different; use only one or two fat cloves. Unless you like gluey potatoes, don't use a food processor or electric mixer. I would leave out the nutmeg and use the buttermilk with the garlic variation. I particularly like the roasted garlic or celeriac variation as a topping for Shepherd's or Cottage Pie. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "3", "1/2", NA] [RecipeIngredientParts] ["baking potatoes", "salt", "butter", "milk", "buttermilk", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 273.4 [FatContent] 10.0 [SaturatedFatContent] 6.2 [CholesterolContent] 27.2 [SodiumContent] 665.8 [CarbohydrateContent] 42.5 [FiberContent] 3.7 [SugarContent] 1.8 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel and quarter potatoes and place in large pot with just enough cold water to cover and 1/2 teaspoon salt. Over high heat, bring to a boil; lower heat to medium low and cook, covered, until very tender, about 20 to 25 minutes. Drain. Mash potatoes, working out all the lumps. Add butter, 1/2 teaspoon salt and milk. Whip with a fork until smooth. Add nutmeg to taste, if using, and a little more hot milk, if necessary. Serve immediately or keep warm over a pan of hot water. VARIATIONS All quantities are for the basic Mashed Potatoes (recipe above]: HERBED: Add sprigs of fresh herbs, bay leaf or celery tops to the water while boiling potatoes, if desired add 1 tablespoon finely chopped parsley, thyme or oregano, or a combination of fresh herbs, while mashing. ITALIAN: Substitute herbed olive oil for butter and use hot chicken broth instead of milk. PESTO: Omit butter; add 1/4 cup grated Parmesan and 1 to 2 tablespoon basil pesto or sundried tomato pesto. ROASTED GARLIC: Brush 6 to 10 unpeeled cloves garlic with olive oil and roast at 3250F for 30 minutes. When cool enough to handle, squeeze garlic out of skins and add to the potatoes while mashing. Add 1/4 cup grated Parmesan, if desired. ROOT VEGETABLE: Use only 4 potatoes and add one of the following: 4 medium parsnips, peeled and diced; 2 white turnips, of equal size to the potatoes, peeled and diced; or 1 medium celery root, peeled and diced. Cook with potatoes. Add an extra pinch of nutmeg.
[Name] Tahini [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-28T18:47:00Z [Description] With the use of lime and olive oil, this could be "Greek", although it isn't called that. Also the result is of a "creamy" consistency, suitable for dipping fries. [Images] character(0) [RecipeCategory] Lebanese [Keywords] ["Greek", "Southwest Asia (middle East]", "Asian", "European", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "6", "1/2"] [RecipeIngredientParts] ["lime juice", "olive oil", "water", "sesame seeds"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 454.2 [FatContent] 40.3 [SaturatedFatContent] 5.6 [CholesterolContent] 0.0 [SodiumContent] 9.0 [CarbohydrateContent] 17.5 [FiberContent] 8.5 [SugarContent] 0.3 [ProteinContent] 12.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend lime juice, olive oil, kelp & water at medium speed. Slowly add the ground sesame seeds. Continue blending until the mixture is like thick heavy cream. Notes: Add more sesame to make mixture more paste-like. Then this paste can be used for making hummus. * The kelp acts as a mild thickening agent. This recipe works just fine without it. The kelp would add some salt to the mix, so if kelp isn't used, a pinch of salt is in order.
[Name] Turkish Eggplant (Aubergine) Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Turkish Eggplant (Aubergine) Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Turkish [Keywords] ["Southwest Asia (middle East]", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", NA, NA, "2", "2"] [RecipeIngredientParts] ["eggplants", "olive oil", "lemon juice", "garlic clove", "plain yogurt", "bell pepper", "romaine lettuce", "tomatoes", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 85.2 [FatContent] 3.9 [SaturatedFatContent] 1.2 [CholesterolContent] 5.3 [SodiumContent] 24.6 [CarbohydrateContent] 11.4 [FiberContent] 4.8 [SugarContent] 6.2 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool. Split in half and scoop out pulp into a bowl. Mash pulp with a fork. Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours. To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.
[Name] Eggplant (Aubergine) Salad-Middle East [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Eggplant (Aubergine) Salad-Middle East recipe from Food.com. [Images] character(0) [RecipeCategory] Oven [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1 -2", "1 -2"] [RecipeIngredientParts] ["eggplants", "onion", "garlic clove", "Miracle Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.5 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 13.2 [CarbohydrateContent] 36.4 [FiberContent] 19.6 [SugarContent] 15.2 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Bake eggplant at 325 degree s for approximately 1 hour, until soft and mushy. Peel eggplant and place in food processor or blender with onion. Process until chopped well, but not too smooth. Chill. Before serving, add mayonnaise to taste and mix well. Serve with plenty of dip size pieces of pita bread.
[Name] Caribbean Curry Sauce [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-28T19:04:00Z [Description] This recipe is derived from Columbo, Jerk seasonings, and other Caribbean curries. This is a wonderful cooking sauce. You can marinate chicken or meat in it before sauteing, grilling, broiling or baking. Dribbled over stir-fried vegetables, it makes a great dish to eat over rice. [Images] character(0) [RecipeCategory] Caribbean [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "4", "3", "2", "4", "1", "1", "1", "1", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["tamari", "brown sugar", "tomato sauce", "garlic", "dried parsley", "fresh parsley", "cumin", "jamaican pimento", "ginger", "Tabasco sauce", "habanero pepper", "salt", "black pepper", "red chile"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 876.4 [FatContent] 70.0 [SaturatedFatContent] 9.0 [CholesterolContent] 0.0 [SodiumContent] 4224.9 [CarbohydrateContent] 58.4 [FiberContent] 3.3 [SugarContent] 43.3 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Mix all together."
[Name] Cheese-Topped Fettuccine [AuthorId] 1757 [AuthorName] Meho98 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-28T18:44:00Z [Description] Make and share this Cheese-Topped Fettuccine recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["European", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "1", "1/4", "1/4", "1 1/2", "1 1/2", "1", "1/4", "2"] [RecipeIngredientParts] ["fettuccine pasta", "part-skim ricotta cheese", "black pepper", "nutmeg", "olive oil", "fresh mushrooms", "parmesan cheese", "fresh basil", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.7 [FatContent] 7.5 [SaturatedFatContent] 2.6 [CholesterolContent] 55.7 [SodiumContent] 404.2 [CarbohydrateContent] 42.9 [FiberContent] 0.5 [SugarContent] 6.7 [ProteinContent] 13.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the pasta according to package directions, but do not add salt. While pasta is cooking, in a large mixing bowl, using an electric mixer set on high speed, beat ricotta, pepper, and nutmeg until smooth. Set aside. In a large nonstick skillet, heat oil over medium-high heat. Add the mushrooms; saute until tender, about 4 minutes. Add spaghetti sauce; cook until heated through, stirring occasionally, about 4 minutes. Remove from heat. Drain pasta in a colander; divide among serving plates. Spoon mushroom sauce over each portion. Place a spoonful of ricotta mixture in center of each. Sprinkle with Parmesan and basil and serve.
[Name] Edible Modeling Candy [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-10-28T18:16:00Z [Description] Fun project for the kids. Number of pieces depends on the size. Use either chunky or smooth peanut butter. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["peanut butter", "honey", "instant dry milk powder", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.4 [FatContent] 9.9 [SaturatedFatContent] 3.5 [CholesterolContent] 12.4 [SodiumContent] 108.1 [CarbohydrateContent] 35.4 [FiberContent] 0.8 [SugarContent] 34.0 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 5 pieces [RecipeInstructions] Mix peanut butter, honey, and powdered milk together. If too sticky, add a little bit more milk Let kids play in it, shaping the dough into shapes. Let them sprinkle the dough with the candied sprinkles or sugar. Let dry. Serve with ice cream or let them dunk the shapes into a nice glass of milk.
[Name] Braised Lamb Shanks With Barley [AuthorId] 1838 [AuthorName] Beth Wettergreen [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 1999-10-28T18:45:00Z [Description] This is a recipe of my mother, Mary Marble Wettergreen, which she often prepared in the oven. But I have found that lamb shanks are ideally suited to the crockpot,. Assemble the crockpot version the night before or very early in the morning. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/28/pickfjJBU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/28/picFGoNEm.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "3", "1", "2", "1/2", "1", "2", "3/4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["lamb shanks", "olive oil", "fresh garlic cloves", "onion", "bay leaves", "dried thyme", "nutmeg", "salt", "pearl barley", "tomatoes", "tomato paste", "water", "dry red wine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 762.9 [FatContent] 35.7 [SaturatedFatContent] 12.6 [CholesterolContent] 204.0 [SodiumContent] 3680.3 [CarbohydrateContent] 38.0 [FiberContent] 7.8 [SugarContent] 4.8 [ProteinContent] 65.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In heavy skillet or dutch oven, brown lamb shanks in hot olive oil. Remove shanks and set aside. Saute onion, garlic and spices in oil until onion is soft. At this point you can transfer the entire dish to the crock pot, or cook it in the dutch oven. Add salt, barley, tomatoes, tomato paste, water (and wine if desired] to shanks. Make sure all the barley is immersed in liquid. TO BAKE: Cover Dutch oven closely and bake in a 325 degree oven for 3 hours or until shanks are very tender and falling off the bone. CROCKPOT: Cook the dish on \"Low\" for at least 8 hours. I found it easiest to assemble the night before and then just plug in the crockpot when I leave for work in the morning. In either case, turn off the heat and let the dish sit uncovered for 10-20 minutes. Use a tablespoon and skim off any excess fat from the top before serving.
[Name] Baked Ham With Peach Glaze [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] PT1H [PrepTime] PT1M [TotalTime] PT1H1M [DatePublished] 1999-10-28T18:50:00Z [Description] When I lived in Milwaukee we used to be able to buy hot ham and rolls on Sunday morn and had our choice of "baked" or boiled. I hated the boiled ham, but the baked was absolutely delicious. I suspect it was cooked in a Nesco roaster in water with certain spices. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1/2", "1/4"] [RecipeIngredientParts] ["ham", "whole cloves", "brown sugar", "vinegar", "ground cloves", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 179.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.6 [CarbohydrateContent] 46.8 [FiberContent] 1.4 [SugarContent] 45.0 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bake ham, fat side up, in a roasting pan, according to the timetable below. Forty-Five minutes before the cooking time is up, remove ham from oven and pour off fat drippings. Score fat surface in diamond shapes, cutting only 1/4-inch deep. Stud with whole cloves. Spoon glaze (recipe follows] over ham and return to oven to complete cooking. Cooking Timetable for Ham Oven Temperature 325°F. Meat Thermometer: 170 F for picnic shoulder or cottage ham. 160 F for other hams. 130 F to 140 F for \"Ready to Serve\" hams. Cooking Time: Listed in minutes per pound , Ready to Serve 15-18. Cooking Time: Listed in minutes per pound , Ready to Serve 15-18. Whole Ham, (bone in] 18-20 , Whole ham, (boneless] 20-25. Whole Ham, (bone in] 18-20 , Whole ham, (boneless] 20-25. Half leg of ham, (bone-in] 25-30 , Half leg of ham, (boneless] 30-35. Half leg of ham, (bone-in] 25-30 , Half leg of ham, (boneless] 30-35. Picnic Shoulder, (bone-in] 30-35 , Rolled Cottage ham, 30-35. Picnic Shoulder, (bone-in] 30-35 , Rolled Cottage ham, 30-35. Picnic Shoulder,* (boneless] 35-40 , Rolled Cottage,* (midget] 40-45. Picnic Shoulder,* (boneless] 35-40 , Rolled Cottage,* (midget] 40-45. * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half. * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half. Spoon most of glaze over ham and return to oven for about 45 minutes. Brush ham occasionally with remaining glaze. Broil peach halves for 6 to 8 minutes.Just prior to serving, place peach halves on ham as decoration.
[Name] Poor Man's Cooked Frosting [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-10-28T18:37:00Z [Description] Make and share this Poor Man's Cooked Frosting 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/37/30/AeeQgDlQRyZAebl27lwQ_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/30/O0b0vGvqSqSORexleVTA_10222083640973460.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/30/We6La896RLWDF4HnH4zp-DSC_2592.JPG"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["milk", "flour", "salt", "sugar", "margarine", "vegetable shortening", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 173.3 [FatContent] 12.7 [SaturatedFatContent] 3.4 [CholesterolContent] 2.1 [SodiumContent] 83.8 [CarbohydrateContent] 14.8 [FiberContent] 0.1 [SugarContent] 12.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 2 cakes [RecipeInstructions] In saucepan, cook milk, flour and salt until thick. Cool well. In small mixing bowl add sugar, margarine and shortening. Beat well with electric mixer. Add flour mixture and 1 teaspoon vanilla. Beat until it is fluffy and stiff like whipped cream.
[Name] No Cook Marshmallow Frosting [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this No Cook Marshmallow Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1/4", "3/4", "1 1/4"] [RecipeIngredientParts] ["salt", "sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 896.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 696.0 [CarbohydrateContent] 227.8 [FiberContent] 0.0 [SugarContent] 112.4 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Add salt to egg whites; beat until frothy. Gradually add sugar, beating until smooth and glossy. Slowly add Karo syrup, beating until frosting stands in firm peaks. Add vanilla.
[Name] Delicious Karo Syrup Frosting [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT17M [TotalTime] PT17M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Delicious Karo Syrup Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/4", "3/4", "1 1/2"] [RecipeIngredientParts] ["cream of tartar", "salt", "sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 971.7 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 850.5 [CarbohydrateContent] 248.1 [FiberContent] 0.0 [SugarContent] 119.7 [ProteinContent] 7.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, beat egg whites, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar until smooth and glossy. Gradually beat in corn syrup and vanilla until stiff peaks form. If desired, beat in food coloring of your choice. Makes enough frosting for 9-inch layer cake or 9 x 13-inch cake.
[Name] Cranberry Pie [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-10-28T18:55:00Z [Description] Make and share this Cranberry 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/37/33/picLPQ8af.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/33/picLjxZ2x.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "walnuts", "eggs", "flour", "sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 380.9 [FatContent] 17.7 [SaturatedFatContent] 8.2 [CholesterolContent] 83.4 [SodiumContent] 100.2 [CarbohydrateContent] 53.4 [FiberContent] 2.0 [SugarContent] 38.8 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Grease 10 inch pie pan. Spread cranberries over the bottom of pan. Sprinkle them with the 1/2 cup sugar and chopped nuts. In a bowl, mix the eggs and beat well. Add flour, remaining sugar, and butter to the beaten eggs. Beat well. Pour batter over cranberries. Bake at 325* for 1 hour. Serve hot with vanilla ice cream or serve warm/cool with whipped cream.
[Name] Oven Fried Chicken [AuthorId] 1875 [AuthorName] LH919 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-10-28T18:52:00Z [Description] Make and share this Oven Fried Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/34/nM3epCD0QVODGfWvzGrO_oven-fried-chicken-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/34/01476547311.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/34/wI9cqY4R7ShlcKGllYjQ_oven-fried-chicken-1b.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/34/ofLirrRqSLyfgfpSpJCv_oven-fried-chicken-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/34/picx96LT4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/34/picBFNgwW.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Apple", "Fruit", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["butter", "chicken", "flour", "salt", "paprika", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 202.2 [FatContent] 14.4 [SaturatedFatContent] 6.1 [CholesterolContent] 57.8 [SodiumContent] 381.4 [CarbohydrateContent] 6.2 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 11.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Heat butter in 9 x 12 pan until melted. Mix: flour, salt, paprika and pepper in bag. Shake chicken in, coating well. Place in pan; bake 30 min, turn chicken over and bake approx 15 minute more.
[Name] Five Cup Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Five Cup Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["mandarin orange", "pineapple chunk", "sour cream", "miniature marshmallow", "Cool Whip", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 213.0 [FatContent] 15.4 [SaturatedFatContent] 11.9 [CholesterolContent] 12.7 [SodiumContent] 27.3 [CarbohydrateContent] 19.1 [FiberContent] 2.4 [SugarContent] 13.7 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain the fruit well. Mix all together and refrigerate overnight.
[Name] Five Cup Salad II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Five Cup Salad II recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["miniature marshmallow", "banana", "coconut", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1412.3 [FatContent] 104.1 [SaturatedFatContent] 78.9 [CholesterolContent] 101.2 [SodiumContent] 194.9 [CarbohydrateContent] 121.1 [FiberContent] 20.4 [SugarContent] 68.0 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine ingredients, mix lightly. Chill.
[Name] Ribbon Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 1999-10-28T19:00:00Z [Description] Make and share this Ribbon Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "3/4", "2/3", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "margarine", "evaporated milk", "marshmallow creme", "vanilla", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2027.2 [FatContent] 86.2 [SaturatedFatContent] 25.3 [CholesterolContent] 17.9 [SodiumContent] 848.0 [CarbohydrateContent] 307.1 [FiberContent] 6.4 [SugarContent] 266.3 [ProteinContent] 18.2 [RecipeServings] nan [RecipeYield] 3 pounds [RecipeInstructions] Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add 1 cup Marsh- mallow Creme and 1/2 teaspoon vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Repeat with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature; cut into squares. Makes 3 pounds.
[Name] Funnel Cakes [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT13M [PrepTime] PT4M [TotalTime] PT17M [DatePublished] 1999-10-28T19:09:00Z [Description] Make and share this Funnel Cakes 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/37/38/pic4WpU4a.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/38/picvj5PX1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/38/picCqQvnD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/38/pic3OJnaJ.jpg"] [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "2", "1", "1/2", "2", NA] [RecipeIngredientParts] ["eggs", "milk", "flour", "baking powder", "salt", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 857.3 [FatContent] 76.9 [SaturatedFatContent] 11.4 [CholesterolContent] 70.5 [SodiumContent] 308.7 [CarbohydrateContent] 34.9 [FiberContent] 1.1 [SugarContent] 0.2 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In mixing bowl combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture; beat smooth. In deep skillet heat oil to 360 degrees. Covering spout with finger, pour 1/4 cup batter into funnel. Remove finger and release batter into oil in a spiral, starting in center and winding out. Fry until golden about 3 minutes. Turn carefully, cook 1 minute more. Drain on paper towel, dust with powdered sugar.
[Name] Authentic Sauerbraten [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-28T18:59:00Z [Description] Make and share this Authentic Sauerbraten recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["German", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2", "8", "4", "1", "1", "1", "1/2", "1/4", "1/2", "2", "10", "1/2", "1"] [RecipeIngredientParts] ["rump roast", "onions", "peppercorns", "cloves", "bay leaf", "white vinegar", "water", "cider vinegar", "salt", "water", "sour cream", "unbleached flour"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 478.0 [FatContent] 30.5 [SaturatedFatContent] 10.9 [CholesterolContent] 142.1 [SodiumContent] 265.5 [CarbohydrateContent] 8.7 [FiberContent] 0.6 [SugarContent] 2.9 [ProteinContent] 38.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.
[Name] Whole-Berry Cranberry Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-10-28T19:12:00Z [Description] Make and share this Whole-Berry Cranberry Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/41/V6YhsO3VSzSIjo9Bw6LF_cranberry%20sauce.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/41/PRFZ34XKSi2lA66PfITP_cranberry%20sauce.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/41/picXRnDUe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/41/iUvShRJzSdmo27oF1pP4_cranberry%20sauce.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/41/piclxN3aj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/41/picb0Uhdg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/41/picfsj4oS.jpg"] [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["fresh cranberries", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 165.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 43.1 [FiberContent] 3.7 [SugarContent] 36.5 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine all ingredients in a medium saucepan. Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop. Remove from heat and let cool. Refrigerate until cold, or serve warm.
[Name] Pacific Rim Glazed Flank Steak [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-28T19:17:00Z [Description] Make and share this Pacific Rim Glazed Flank Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Asian", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1", "1/2", "1/3", "1/3", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["beef flank steak", "onion", "honey", "fresh rosemary", "garlic", "pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 542.5 [FatContent] 19.3 [SaturatedFatContent] 7.0 [CholesterolContent] 137.8 [SodiumContent] 2852.3 [CarbohydrateContent] 38.8 [FiberContent] 0.6 [SugarContent] 35.9 [ProteinContent] 51.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended. Remove and reserve 3/4 cup for basting. With sharp knife, lightly score both sides of beef steak in a crisscross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once. Place remaining basting marinade in s mall saucepan; place on grid of grill and bring to a boil. Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef, as desired. Garnish with orange slices and rosemary sprigs. Tip: To broil, place steak on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 13 to 18 minutes, basting occasionally with reserved 3/4 marinade and turning once.
[Name] Cream of Soup Mix With Variations - Substitute [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-28T19:21:00Z [Description] Make and share this Cream of Soup Mix With Variations - Substitute recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/4", "3/4", "1/4", "1/2", "2"] [RecipeIngredientParts] ["powdered milk", "cornstarch", "chicken bouillon", "vegetable bouillon granules", "seasoning salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 181.1 [FatContent] 7.7 [SaturatedFatContent] 4.8 [CholesterolContent] 27.9 [SodiumContent] 144.9 [CarbohydrateContent] 20.1 [FiberContent] 0.1 [SugarContent] 11.2 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] 10 [RecipeInstructions] Combine all ingredients and store in covered container. Mix 1/3 cup dry mix with 1 1/4 cup cold water. Cook stirring constantly until mixture thickens. Cook 2 more minutes. Variations: Mushroom Soup: Add 1/2 cup finely chopped mushrooms.
[Name] Light Fiesta Chicken Breasts [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-28T19:14:00Z [Description] Make and share this Light Fiesta Chicken Breasts recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "3", "6", "1", "1", "1/4", "1", "1", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["spinach fettuccine", "linguine", "light margarine", "butter", "boneless skinless chicken breast halves", "green onion", "all-purpose flour", "chicken broth", "low-fat milk", "dry white wine", "mild cheddar cheese", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 706.9 [FatContent] 19.3 [SaturatedFatContent] 10.5 [CholesterolContent] 214.7 [SodiumContent] 1300.9 [CarbohydrateContent] 61.6 [FiberContent] 0.9 [SugarContent] 3.8 [ProteinContent] 65.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook fettuccine according to package directions. Drain well and transfer to serving platter; keep warm. Meanwhile, melt butter in large skillet over medium heat. Add chicken; cook 4 to 5 minutes per side or until golden brown and cooked through. Place chicken over fettuccine. Top with pepper strips; keep warm. Add green onions to drippings in skillet; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Add broth, milk and wine; heat to a boil and cook until thickened, stirring constantly. Add cheese; stir until melt ed. Pour evenly over chicken, peppers and fettuccine; sprinkle with cilantro.
[Name] Blueberry-Oatmeal Muffins [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-10-29T03:53:00Z [Description] Make and share this Blueberry-Oatmeal Muffins 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/37/45/picvLX66S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/45/01469532339.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/45/qjYUrtCaR96gUbKF7RMr_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/45/60bgx9gQNyQAlywxooJY_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/45/picLJss1t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/45/picPs1M1s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/45/picEQO9Wg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/45/picZPeuGZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/45/picccyVVA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/45/picilevmC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/45/picdV4LO9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/45/picZYfbtt.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Berries", "Fruit", "Sweet", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1 1/4", "1", "1/2", "2", "1", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["egg", "plain nonfat yogurt", "non-fat vanilla yogurt", "margarine", "butter", "all-purpose flour", "quick-cooking oats", "brown sugar", "baking powder", "cinnamon", "baking soda", "nutmeg", "salt", "blueberries"] [AggregatedRating] 5.0 [ReviewCount] 107.0 [Calories] 164.1 [FatContent] 4.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.4 [SodiumContent] 234.0 [CarbohydrateContent] 27.3 [FiberContent] 1.5 [SugarContent] 11.8 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Heat oven to 400F. Line 12 medium muffin cups, 2 1/2x1 1/2 inches, with paper baking cups, or grease bottoms only of muffin cups. Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy]. Fold in blueberries. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft]: Heat oven to 425F. Decrease brown sugar to 1/3 cup. Bake about 20 minutes.
[Name] A-To-Z Bread [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-10-30T12:46:00Z [Description] An extremely versatile bread. Very moist and delicious. It's a great way to use up odd and ends of frozen berries. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/48/4h615IdTQaKXephz0pgy-a_to_z_bread1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/48/7dfL1fCJTvuBI6C11Of4_PSX_20161127_155220.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "3", "2", "1", "1", "1", "1", "2", "2", "2", "2", "2", "2", "2", "2", "2", "2", "2", "2", "1/2", "2", "2", "2", "2", "1/2", "2", "2", "1", "2", "2", "2", "2", "2", "2", "2", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["sugar", "eggs", "vanilla extract", "all-purpose flour", "cinnamon", "baking powder", "baking soda", "salt", "walnuts", "apples", "applesauce", "apricots", "bananas", "carrots", "cherries", "fresh coconut", "dates", "eggplants", "figs", "seedless grapes", "honey", "lemon juice", "marmalade", "oranges", "of fresh mint", "pears", "crushed pineapple", "prune", "canned pumpkin", "raisins", "raspberries", "rhubarb", "fresh strawberries", "frozen strawberries", "sweet potatoes", "tapioca", "tomatoes", "yogurt", "zucchini"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 367.0 [FatContent] 19.5 [SaturatedFatContent] 2.5 [CholesterolContent] 34.9 [SodiumContent] 261.0 [CarbohydrateContent] 44.4 [FiberContent] 1.3 [SugarContent] 25.4 [ProteinContent] 4.7 [RecipeServings] 16.0 [RecipeYield] 2 loaves [RecipeInstructions] In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in A-to-Z ingredients of your choice and vanilla. Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
[Name] Rich Chocolate Truffles [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 1999-11-10T01:13:00Z [Description] I made these one year and gave them as Christmas gifts. They were the most popular presents I ever gave! I can't remember yield and times exactly now so they are a guess with cook time being chill time. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "European", "Low Protein", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 2/3", "1/2", "8", "1 1/3", "1", "12 -18", "2 -3", "1/4", "1/4"] [RecipeIngredientParts] ["real butter", "vanilla extract", "shortening", "powdered sugar", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 264.7 [FatContent] 20.9 [SaturatedFatContent] 12.3 [CholesterolContent] 32.8 [SodiumContent] 37.2 [CarbohydrateContent] 22.6 [FiberContent] 1.9 [SugarContent] 19.3 [ProteinContent] 1.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In saucepan, combine whipping cream & butter. Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; chill until firm. With spoon scoop mixture into 1 inch balls. Coating Melt chocolate & shortening over low heat; stirring constantly. (use 1 Tbsp of shortening for every 6 oz. of chocolate]. When mixture is smooth remove from heat. Dip each truffle into coating. (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt] Then either place them on foil or in foil candy papers & allow to harden. Mix powdered sugar & milk. Drizzle over truffles in various designs.
[Name] Microwave Truffles [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Microwave Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "8", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["pecans", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 976.2 [FatContent] 81.1 [SaturatedFatContent] 42.7 [CholesterolContent] 101.8 [SodiumContent] 187.3 [CarbohydrateContent] 75.0 [FiberContent] 8.4 [SugarContent] 62.6 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 2 dozen. [RecipeInstructions] Place 24 small foil candy cups in miniature muffin cups or on a baking sheet. Spoon 1/2 teaspoon pecans into each; set cups and remaining pecans aside. In a 2-qt. microwave-safe bowl, combine chocolate and butter. Microwave at 50% power for 1-1/2 to 2 minutes or until melted. Stir in cream and extract. Beat with an electric mixer until slightly thickened, scraping sides of bowl occasionally. Immediately pour into prepared cups. Top with remaining pecans. Refrigerate until set. /
[Name] Wine Jelly [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T12:49:00Z [Description] Make and share this Wine Jelly recipe from Food.com. [Images] character(0) [RecipeCategory] Jellies [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "3 1/2", "1/4", "1"] [RecipeIngredientParts] ["wine", "sugar", "water"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 3051.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 29.4 [CarbohydrateContent] 711.1 [FiberContent] 0.0 [SugarContent] 701.9 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Stir wine and sugar together, set aside for 10 minutes. Stirring occasionally. Stir water and Certo together and then stir into wine mixture. Stir constantly for 3 minutes, then fill jelly jars to within 1/2\" of tops. Wipe tops of jars and cover with lids. Let stand for 24 hours at room temperature, then freeze. Store in refrigerator after opening. Use any red, rose or white wine. Or use a cream sherry, white port or marsala. Sweet wines make a more flavorful jelly than dry wines do. Tip: I have found this works best if you heat the wine and sugar while stirring. I couldn't get the sugar to dissolve until I did. I also filled the jars with hot water while making the jelly so they were warm when I filled them. This seemed to help the lids seal better.
[Name] Ginger Shortbread [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T12:52:00Z [Description] Make and share this Ginger Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Christmas", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["icing sugar", "flour", "ginger", "butter", "candied ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.7 [FatContent] 7.8 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 54.7 [CarbohydrateContent] 10.5 [FiberContent] 0.3 [SugarContent] 2.5 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Combine icing sugar, flour and ginger. Cut in butter. Mix together with your hands, as per a pie crust. When mixture holds together work in candied ginger. Press into an ungreased 9-inch square pan, about 1/2-inch thick. Prick through to bottom of the dough with a fork. Bake at 300 degrees F for 50-60 minutes. While warm, cut into desired shapes.
[Name] Garlic Mashed Potatoes II [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-30T12:53:00Z [Description] Make and share this Garlic Mashed Potatoes II recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["30 -40", "40 -50", "4", "1", "250", NA] [RecipeIngredientParts] ["garlic cloves", "butter", "potatoes", "flour", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 435.1 [FatContent] 10.8 [SaturatedFatContent] 6.6 [CholesterolContent] 29.9 [SodiumContent] 113.2 [CarbohydrateContent] 76.2 [FiberContent] 8.6 [SugarContent] 3.1 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Separate the garlic cloves and cook in boiling water for 2 mins; cool and peel. Melt butter in heavy based saucepan and add peeled garlic. Cover and cook on low heat until tender but not browned. Meanwhile cook potatoes for 20 mins, or until tender. Remove butter-garlic mixture from the heat and stir in flour. Return to heat and cook 1 minute. Remove from heat again and stir in hot milk and pepper. Bring to the boil and simmer until thickened, stirring all the time. Push sauce through a sieve or blend until smooth, return to heat and simmer 2 minutes. Drain and mash potatoes, and combine with sauce. Serve with any roast or poultry.
[Name] Honeyed Beef Stew [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Honeyed Beef 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/37/55/pic5QpLYs.jpg" [RecipeCategory] Stew [Keywords] ["Meat", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3", "2", "2", "2", "2", "175", "450", NA] [RecipeIngredientParts] ["onion", "green capsicum", "celery", "carrots", "honey", "lemon juice", "dry mustard", "tomato sauce", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 150.0 [FatContent] 7.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 289.3 [CarbohydrateContent] 21.1 [FiberContent] 3.5 [SugarContent] 15.3 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 180°C. Heat the oil in a flameproof casserole. Add the beef and fry briskly on all sides. Add the vegetables and fry a further 5 minutes, stirring occasionally. Mix the remaining ingredients in a bowl, and stir into casserole. Cover and cook for 2 - 2 1/2 hours or until meat is tender.
[Name] Clementine Beef [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Clementine Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2 - 2", "1 1/2", "1 1/2", "2", "2", "1/4", "1", NA, "1"] [RecipeIngredientParts] ["flour", "carrots", "onions", "dry cider", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.5 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 117.5 [CarbohydrateContent] 13.5 [FiberContent] 1.9 [SugarContent] 4.7 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the beef into cubes and coat in the flour. Melt dripping in a pan, add the beef and fry quickly until browned on all sides. Stir in any remaining flour, then add the carrots and onions. Mix the orange juice and cider together in a measuring jug and make up to 3/4 pint with water. Stir into pan with the orange rind, stock cube and salt and pepper to taste. Bring to the boil, cover and simmer 2 - 2 1/2 hours or until meat is tender.
[Name] Corn Chowder IV [AuthorId] 1872 [AuthorName] Lisa Rittel [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Corn Chowder IV recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Corn", "Vegetable", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "2", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["butter", "onions", "potatoes", "water", "corn kernels", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 463.8 [FatContent] 29.8 [SaturatedFatContent] 18.2 [CholesterolContent] 100.0 [SodiumContent] 74.6 [CarbohydrateContent] 47.2 [FiberContent] 5.4 [SugarContent] 1.3 [ProteinContent] 7.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in soup kettle and saute onion until limp. Add potatoes and water to kettle, season with salt and pepper, and bring to a boil. Simmer over medium heat until potatoes are tender, about 30-40 minutes. Add corn and cream. Heat, stirring frequently, for ten minutes.
[Name] Fresh Fruit Smoothies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-10-30T13:01:00Z [Description] Make and share this Fresh Fruit Smoothies recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "5", "2"] [RecipeIngredientParts] ["fresh strawberries", "bananas", "cranberry juice", "honey"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 290.6 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 8.5 [CarbohydrateContent] 73.5 [FiberContent] 6.4 [SugarContent] 51.9 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Clean the strawberries and remove the stems. Peel the bananas and break it into chunks. Place the strawberries and the bananas into a blender. Then add the fruit juice, ice cubes, and the honey. Place the lid on the blender. Fold a kitchen towel over the blender so that it drapes over the top. Turn the blender on high and blend the shake until smooth. Always keep your hand over the lid so that it doesn't come off.
[Name] Fruitie Smoothie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T13:03:00Z [Description] Make and share this Fruitie Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "2 -4"] [RecipeIngredientParts] "banana" [AggregatedRating] nan [ReviewCount] nan [Calories] 137.8 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 15.3 [SodiumContent] 55.0 [CarbohydrateContent] 22.1 [FiberContent] 1.6 [SugarContent] 15.2 [ProteinContent] 4.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] "Put ingredients in blender. Blend until smooth."
[Name] Gumdrop Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T13:07:00Z [Description] Make and share this Gumdrop Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "2", "1/2", "1", "1", "1", "1", "1 1/3"] [RecipeIngredientParts] ["shortening", "white sugar", "brown sugar", "eggs", "vanilla", "flour", "salt", "baking powder", "baking soda", "coconut", "oatmeal"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 6252.5 [FatContent] 283.7 [SaturatedFatContent] 106.3 [CholesterolContent] 558.0 [SodiumContent] 3184.4 [CarbohydrateContent] 882.3 [FiberContent] 31.7 [SugarContent] 529.5 [ProteinContent] 65.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream together sugars and shortening. Add eggs and vanilla. Sift dry ingredients and add with coconut, oatmeal and cut-up gumdrops. Mix well. Drop by small spoonfuls onto greased cookie sheet. Bake 350 degrees 8-10 min. Remove from pan right away and cool on rack.
[Name] My Husband's Favorite Carrot Cake [AuthorId] 1809 [AuthorName] Dale Goodman [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-10-30T13:11:00Z [Description] Hi,this is a recipe that I used and my husband said it's the best carrot cake he's ever had. I hope this works for you. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "3", "2", "1 1/2", "2", "1", NA, "1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["eggs", "sugar", "carrots", "self rising flour", "cinnamon", "pecans", "confectioners' sugar", "pecans", "cream cheese", "butter", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1018.5 [FatContent] 74.7 [SaturatedFatContent] 19.8 [CholesterolContent] 154.7 [SodiumContent] 658.6 [CarbohydrateContent] 81.7 [FiberContent] 3.8 [SugarContent] 53.9 [ProteinContent] 9.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and grease and flour baking pan. Blend sugar and oil. Add eggs,one at a time. Add flour,carrots,cinnamon and nuts. Mix thoroughly. Pour into prepared pan. Bake for 30-35 minutes. Cream butter and cheese. Add sugar,one cup at a time. Add nuts and vanilla. Mix well.
[Name] Spicy Apple-Stuffed Squash [AuthorId] 1872 [AuthorName] Lisa Rittel [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T13:15:00Z [Description] Make and share this Spicy Apple-Stuffed Squash 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/37/64/pice2EF87.jpg" [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/8", "1/8", "1"] [RecipeIngredientParts] ["acorn squash", "golden delicious apple", "butter", "margarine", "brown sugar", "cinnamon", "nutmeg", "clove"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 93.0 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 5.0 [SodiumContent] 21.1 [CarbohydrateContent] 19.9 [FiberContent] 2.8 [SugarContent] 7.0 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350-F degrees and lightly grease a 1-quart baking dish. Halve squash, remove seeds, and cut into quarters. Place quarters skin-side up in dish and bake, covered, for 30 minutes. Meanwhile, in a medium bowl, combine apple, butter, brown sugar, cinnamon, nutmeg, and cloves. Turn the squash's cut sides up and stuff them with the apple mix ture. Cover and bake for 30 minutes longer, or until apples are tender. Serve warm. Kitchen Staff Tip: If you're in a pinch for time, you may prepare this recipe in the microwave by preparing the squash as directed, placing cut-side up in a microwave- safe dish, and cooking on high for 6 or 7 minutes. Make sure to rotate the squash halfway through cooking time. Top squash with the apple mixture, cover with vented plastic wrap, and microwave on high 4 to 5 minutes or until apples are tender.
[Name] Spanish Croquetas With Jamon Serrano [AuthorId] 1876 [AuthorName] Jonathan G. Harris [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-10-30T13:14:00Z [Description] Often served as tapas, croquetas are a favorite throughout Spain. I use jamsn serrano in almost all my food now, and it is particularly tasty in these hot tapas. Also perfect with your favorite beer.
[Name] Hot Spicy, Southwestern Buffalo Wings [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-10-30T13:20:00Z [Description] Make and share this Hot Spicy, Southwestern Buffalo Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Southwestern U.S.", "Very Low Carbs", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["24", NA, NA, "4", "1/4", "2 -5", "1", NA] [RecipeIngredientParts] ["chicken wings", "salt", "black pepper", "butter", "margarine", "white vinegar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1341.0 [FatContent] 138.2 [SaturatedFatContent] 24.3 [CholesterolContent] 128.4 [SodiumContent] 189.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 27.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cut off tips and separate each wing at the joint. Sprinkle wings with salt and pepper to taste. Heat oil in deep fryer or large heavy pot. When it is quite hot, add half the wings and cook about 10 minutes, stirring occasionally.", "When wings are golden brown and crisp, remove them and drain well.", "Add remaining wings and repeat process.", "Meanwhile, melt butter in saucepan, add hot sauce and vinegar to taste. Pour hot sauce over wings and mix well to cover.", "Serve with Blue Cheese Dressing and celery sticks." ]
[Name] Chicken & Lime Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T13:21:00Z [Description] Make and share this Chicken & Lime Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", NA, NA, "1/2", "1", "1/2", "1", "4", "2", "4", "4"] [RecipeIngredientParts] ["limes", "dried Mexican oregano", "dried basil", "pureed chipotle chile", "bay leaf", "white pepper", "salt", "boneless skinless chicken breast", "tomatoes", "red onion", "cilantro", "reduced-fat monterey jack cheese", "corn tortillas", "lime slices", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1014.3 [FatContent] 24.6 [SaturatedFatContent] 9.2 [CholesterolContent] 184.3 [SodiumContent] 2255.3 [CarbohydrateContent] 89.2 [FiberContent] 11.6 [SugarContent] 27.1 [ProteinContent] 110.8 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] ["Poach chicken breasts then shred.", "Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper.", "Bring to boil.", "Simmer 15 minutes.", "Add shredded chicken, tomatoes, red onion and cilantro.", "Bring to boil.", "Simmer 5 minutes.", "Adjust seasonings to taste. Ladle very hot soup into warm soup bowls.", "Drop in cheese cubes.", "Garnish each serving with a few baked tortilla strips, lime slices, non-fat sour cream and cilantro sprig." ]
[Name] Beef Chow Mein [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T13:23:00Z [Description] Make and share this Beef Chow Mein recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "8", "1/2", "6", "3", "1", "2", "2", "1", "2", NA] [RecipeIngredientParts] ["bottom round steak", "soy sauce", "salt", "sugar", "mushrooms", "bean sprouts", "bamboo shoots", "green onions", "egg", "cornstarch"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 342.7 [FatContent] 13.6 [SaturatedFatContent] 4.8 [CholesterolContent] 124.5 [SodiumContent] 1357.6 [CarbohydrateContent] 28.3 [FiberContent] 3.3 [SugarContent] 8.2 [ProteinContent] 27.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then ad the beef and marinate for at least one hour, longer for more flavor.", "Wash and slice the mushrooms, including stems.", "Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts.", "In a separate bowl, mix the cornstarch and beef stock together.", "Drain the beef reserving the marinade. Heat the sesame oil and stir fry the beef for 4 to 5 minutes.", "Ad the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; ad the vegetables and simmer for 5 minutes longe r.", "Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.", "Deep fry as needed draining on absorbent paper.", "Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips.", "Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet. Makes 4 servings." ]
[Name] Cheesy Mushroom Canapes [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T13:25:00Z [Description] Make and share this Cheesy Mushroom Canapes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["High In...", "Potluck", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "4", "2", "1", "1", NA, "8", "2", NA, NA] [RecipeIngredientParts] ["butter", "mushrooms", "all-purpose flour", "cheddar cheese", "mustard powder", "Worcestershire sauce", "fresh pepper", "fresh parsley", "paprika", "fresh parsley sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.5 [FatContent] 7.2 [SaturatedFatContent] 4.1 [CholesterolContent] 18.6 [SodiumContent] 296.9 [CarbohydrateContent] 17.7 [FiberContent] 1.1 [SugarContent] 0.3 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 16 canapes [RecipeInstructions] In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add flour and stir into mushroom mixture. Add cheese, mustard and Worcestershire sauce. Stir well and heat through gently 2 minutes or until mixture begins to melt. Remove from heat and season to taste with pepper. Preheat broiler. Toast bread on one side only. Spread cheese and mushroom mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until melted and bubbling. Cut slices in half and sprinkle liberally with parsley and paprika. Garnish with parsley sprigs, if desired, and serve hot.
[Name] Rice with Roasted Red Peppers, Black Olives & Feta [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T13:26:00Z [Description] Make and share this Rice with Roasted Red Peppers, Black Olives & Feta recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Long Grain Rice", "Rice", "Low Cholesterol", "Healthy", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "3", "1", "1/4", "2", "3", "3", "1/4", "1/4", NA] [RecipeIngredientParts] ["red bell pepper", "long-grain white rice", "olive oil", "green onions", "garlic", "fresh parsley", "fresh lemon juice", "sun-dried tomatoes", "kalamata olives", "black pepper", "feta cheese", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 226.9 [FatContent] 4.5 [SaturatedFatContent] 1.4 [CholesterolContent] 5.6 [SodiumContent] 146.7 [CarbohydrateContent] 41.4 [FiberContent] 1.8 [SugarContent] 2.4 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high. Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes], about 10 to 15 minutes or until charred on all sides. Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch. Halve the pepper, core, seed, peel, and chop (into raisin size pieces]. Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups. In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes]. Add garlic and soften (1 minute] and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through. Toss the hot rice with the bell pepper. Serve hot with crumbled feta. Refrigerate any leftovers and serve cold.
[Name] Hamburgers to Freeze [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T13:28:00Z [Description] Make and share this Hamburgers to Freeze recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "3", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["lean beef", "onions", "egg", "dry mustard", "Worcestershire sauce", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 174.3 [FatContent] 10.7 [SaturatedFatContent] 4.7 [CholesterolContent] 72.8 [SodiumContent] 80.9 [CarbohydrateContent] 1.7 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] 20 patties [RecipeInstructions] In large bowl, combine beef, onions, green pepper, egg, mustard, Worcestershire sauce, pepper and hot pepper sauce. Mix until just combined, using spoon or hands. Divide mixture into 20 portions, shaping each into a round patty. Place on baking sheets and freeze until solid. Stack with foil or paper plates between them and store in freezer bags and store up to 4 months in freezer.
[Name] Whiskey & Orange Punch [AuthorId] 1817 [AuthorName] Lee PJ Newland [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-10-30T13:31:00Z [Description] This is a recipe my mother has been been making for many, many (30 or more) years. We all enjoy it, hope your do too. pj [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1 -2", "3", NA, NA] [RecipeIngredientParts] "orange" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 54.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 10.3 [FiberContent] 0.1 [SugarContent] 9.8 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 52 5 oz cups [RecipeInstructions] Mix orange juice, lemonade and Southern Comfort together in a large punch bowl and let it sit for an hour or so. When ready to serve, add the chilled 7-Up. Garnish with orange slices and the frozen orange juice ring (this helps to keep the punch chilled - you could use frozen o.j. cubes instead]. *Mom uses less when there are going to be kids around - they really like this stuff.
[Name] Cheesy Chicken Rolls [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T13:31:00Z [Description] Make and share this Cheesy Chicken Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "2 1/2", "1", "1", "1", "1/2", "1/8"] [RecipeIngredientParts] ["chives", "plain low-fat yogurt", "parsley", "plain low-fat yogurt", "mushrooms", "pimiento strip", "boneless skinless chicken breast", "lowfat mozzarella cheese", "paprika"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 154.4 [FatContent] 2.0 [SaturatedFatContent] 0.6 [CholesterolContent] 67.0 [SodiumContent] 102.4 [CarbohydrateContent] 4.2 [FiberContent] 0.6 [SugarContent] 2.3 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimento. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8\" thickness. Remove plastic wrap. Sprinkle lightly with salt and pepper. Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Repeat with remaining chicken. Arrange rolls seam side down in a 10x6x2\" baking dish. Combine bread crumbs and paprika. Brush chicken with the 1 Tbs yogurt; sprin kle with crumb mixture. Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink.
[Name] Apple Orange Brownies [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T13:35:00Z [Description] Make and share this Apple Orange Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "2", "1", "2", "1", "2", "2", "2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "applesauce", "eggs", "vanilla", "flour", "baking powder", "salt", "baking soda", "icing sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 322.5 [FatContent] 13.8 [SaturatedFatContent] 6.1 [CholesterolContent] 46.6 [SodiumContent] 323.7 [CarbohydrateContent] 47.2 [FiberContent] 1.5 [SugarContent] 29.0 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 15 brownies [RecipeInstructions] Melt butter and remove from heat. Add brown sugar. Mix well. Stir in apple sauce, eggs, orange peel and vanilla. Sift together flour, baking powder, salt and baking soda. Stir into apple sauce mixture. Pour into a greased 9 inch x 13 inch pan. Bake at 325 F for 30-40 minutes. Cut into squares while still warm and roll in icing sugar.
[Name] Light Soft Shell Chicken Tacos [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-30T13:36:00Z [Description] Make and share this Light Soft Shell Chicken Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/3", "1", "8", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "cumin", "stewed tomatoes", "salsa", "green onion", "flour tortillas", "lettuce", "tomatoes", "cheddar cheese", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 397.7 [FatContent] 15.1 [SaturatedFatContent] 7.3 [CholesterolContent] 63.9 [SodiumContent] 865.5 [CarbohydrateContent] 38.3 [FiberContent] 3.5 [SugarContent] 5.6 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chicken in one layer in skillet; season with cumin. Pour tomatoes and salsa over chicken. Simmer, uncovered, 15 minutes or until chicken is tender, turning once. Remove chicken; save liquid in skillet. Cool and shred chicken; add to skillet with green onion; cook 2 minutes or until most of the liquid is absorbed. Divide chicken mixture evenly down center of each tortilla. Top with shredded lettuce, chopped fresh tomato and cheese. Add cilantro; fold and serve immediately.
[Name] Breakfast Pudding [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-28T17:04:00Z [Description] Make and share this Breakfast Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["prune", "non-fat vanilla yogurt", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 6.8 [FiberContent] 0.3 [SugarContent] 5.2 [ProteinContent] 0.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the prunes and orange juice in a medium saucepan and bring to a boil over medium heat. Remove from the heat, cover, and set aside for 30 minutes or longer. Puree the prunes with all of the orange juice in two batches in a food processor or blender. Gently fold in the vanilla yogurt until blended. Stir in the cinnamon and nutmeg. Transfer to six 6-ounce custard cups. Cover and refrigerate at least 2 hours or overnight.
[Name] A Real Philly Cheesesteak [AuthorId] 1842 [AuthorName] Fleischer [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-10-30T13:42:00Z [Description] I come from Philly and now live in Alaska. What they think is a Philly Cheese Steak involves green peppers and onions. So if thats what you are looking for, then no dice. If you want something similar to what they sell in every pizza place in the philly metro area, this is as close as you can get from outside the state [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 30 Mins"] [RecipeIngredientQuantities] ["1", NA, NA, NA, "4"] [RecipeIngredientParts] ["onion", "mushroom", "provolone cheese", "Cheese Whiz"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 477.7 [FatContent] 27.5 [SaturatedFatContent] 10.6 [CholesterolContent] 77.1 [SodiumContent] 373.6 [CarbohydrateContent] 30.0 [FiberContent] 1.3 [SugarContent] 1.0 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] MEAT: Make friends with your butcher. You need him to partially freeze a hunk of Rib Eye, and then slice it very thin. You want it sliced thin even though common sense tells us that thick is better. You can buy the hunk of rib eye and freeze and slice it yourself, but the butcher generally does a better job than I do. I can only get it about 1/8\" thick and he does about. BREAD: This is the hard part. If you aren't in the tristate area, and can't get AMOROSOS rolls (the only thing that is REALLY good on a cheesesteak] then you have to find a substitute. Squishy sub rolls will NOT do. They do not hold together under pressure. Refrain from buying those \"hero\" rolls too. A good hoagie roll is almost rubbery in texture, but quite soft. The best substitute I have found is a loaf of French bread. Not as good as the real thing, but hey, beggars can't be choosers. Toppings: All of this is personal choice. I like fried onions and mushrooms myself. Cheeses used vary - I hate to admit it but I think cheese whiz tastes the best. Provolone is awesome too and thats what I would use if I was afraid of the plastic orange stuff called whiz. Cooking the steak: In a cast iron frying pan, or a grill pan heat some oil. Saute toppings until pliable - make them however you like them. Remove them from pan and set aside. Pour some more oil in the pan (I use olive oil, but if you have access to the stuff they use in restaurants on grills it would taste even better] on medium high heat. Place 1/4 to 1/3 of a pound of meat in the pan, lying the pieces flat and overlapping to form a shape that will fit nicely in a bun. When the meat turns grey with doneness, flip it over and if you are using cheese slices now is the time to lie them on top of the meat. Add the other toppings back into the pan next to the meat and allow to reheat. Cover the pan to allow the cheese to melt. This should take 1-2 minutes. If the meat looks overcooked, thats ok - i t should be GRAY. This is the time to toast the bread if you so wish. I don't like mine toasted at all. Warmed is ok. If you are using cheese whiz, warm it in the microwave. Pick up meat and melted cheese with a spatula and deposit on the roll. IF using cheese whiz, use a butter knife or chopstick to smear whiz next to the meat. Push the meat on one side of the roll and deposit the toppings next to it. This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich, which really sux. You should get meat, toppings and cheese in every bite.
[Name] Easy Pineapple Pie [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-10-28T22:04:00Z [Description] Make and share this Easy Pineapple 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/37/80/picLmNQqO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/80/picRRdJjz.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8 1/2", "1/3", "1 1/2", "3", "1", "1"] [RecipeIngredientParts] ["pineapple", "margarine", "sugar", "eggs", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 321.9 [FatContent] 13.7 [SaturatedFatContent] 3.2 [CholesterolContent] 69.8 [SodiumContent] 183.7 [CarbohydrateContent] 47.7 [FiberContent] 0.6 [SugarContent] 40.5 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] * Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. Drain pineapple very well, reserving juice for other uses. Cream butter and sugar together until light and fluffy. Add eggs and use a wire whisk to combine thoroughly. Add vanilla extract and drained pineapple; blend. Pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes. Let cool for a few minutes before cutting, or serve cold.
[Name] Curried Chicken Casserole [AuthorId] 1878 [AuthorName] rms1959 [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 1999-10-31T06:48:00Z [Description] Make and share this Curried Chicken Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "3/4", "2", "1", "1", "1/2", "1 1/2", "1/4", "1/4"] [RecipeIngredientParts] ["chicken", "pearl barley", "frozen broccoli", "walnuts", "golden raisins", "sour cream", "curry powder", "onion powder", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1117.8 [FatContent] 38.0 [SaturatedFatContent] 13.8 [CholesterolContent] 58.1 [SodiumContent] 705.6 [CarbohydrateContent] 175.7 [FiberContent] 20.1 [SugarContent] 85.1 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Steep Raisins in 1/2 cup water for 15 raisins to soften. Combine all other ingredients and mix well. Drain water from raisins and add to mix. Spoon into 8 x 8 casserole dish. Bake at 350 degrees for 45 minutes or until cooked through.
[Name] Chocolate-Sour Cream Cake & Chocolate Peanut Butter Frosting [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-10-31T06:47:00Z [Description] This is the traditional birthday cake in my brother's house. I ALWAYS look forward to having it again. It is moist, rich and decadent! If you use chunky peanut butter in the Frosting, omit the chopped peanuts.
[Name] Fresh Peach Cake [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-10-31T06:49:00Z [Description] Make and share this Fresh Peach Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1", "1", "3", "3", "1/3", "1/2", "1"] [RecipeIngredientParts] ["sugar", "lemon", "flour", "salt", "baking powder", "sugar", "shortening", "milk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2363.2 [FatContent] 80.4 [SaturatedFatContent] 21.7 [CholesterolContent] 228.6 [SodiumContent] 3550.4 [CarbohydrateContent] 403.0 [FiberContent] 16.1 [SugarContent] 281.4 [ProteinContent] 29.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Put peaches into a 10 X 6 1/2 inch baking dish. Sprinkle with the1 cup of sugar, almond extract, lemon juice and lemon rind. Mix together the flour, salt, baking powder, and 1 tablespoon sugar. Cut in the shortening; add the milk and egg. Dot over the peaches. Sprinkle the remaining 2 tablespoons sugar over the top. Bake at 400 degrees Fahrenheit for 35 - 40 minutes.
[Name] Pineapple Pie [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-31T06:51:00Z [Description] Make and share this Pineapple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1", "8 1/4", "8", "1/2", "1/2", "1/2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["sugar", "cornstarch", "pineapple", "cream cheese", "sugar", "salt", "milk", "eggs", "vanilla", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 250.3 [FatContent] 14.2 [SaturatedFatContent] 7.2 [CholesterolContent] 86.2 [SodiumContent] 254.7 [CarbohydrateContent] 27.6 [FiberContent] 0.8 [SugarContent] 23.9 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, cornstarch, and pineapple. Cook, stirring constantly, until clear and thickened. Cool; spread onto bottom of pastry shell. Combine cream cheese, sugar and salt , mixing until well blended. Blend in milk, eggs and vanilla. Pour over pineapple mixture; sprinkle with nuts. Bake at 400 degrees, 15 min. reduce oven temperature to 325 degrees; continue baking 40 min. Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.
[Name] Ooey Gooey Butter Bars [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-31T06:55:00Z [Description] Make and share this Ooey Gooey Butter Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "1", "2", "1", "1 1/2"] [RecipeIngredientParts] ["margarine", "egg", "coconut", "cream cheese", "eggs", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 189.4 [FatContent] 9.3 [SaturatedFatContent] 3.6 [CholesterolContent] 22.7 [SodiumContent] 165.2 [CarbohydrateContent] 25.3 [FiberContent] 0.7 [SugarContent] 19.1 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 36 squares. [RecipeInstructions] Mix together cake mix, melted margarine and 1 egg. Press this mixture into an oblong baking pan. Add a layer of coconut and chopped nuts. Mix together cream cheese, 2 eggs, powdered sugar and vanilla. Spread over coconut and nuts; bake for 35 minutes at 350 degrees. Cool and cut into small squares.
[Name] Smokin' Irish-Mex Turkey Chili [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-31T06:58:00Z [Description] Make and share this Smokin' Irish-Mex Turkey Chili recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/87/picXifvzw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/87/picnxGxqh.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "3", "2", "1", "1", "1", "1", "2", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["turkey", "red bell pepper", "red onion", "garlic", "black beans", "fresh tomato", "tomatoes", "fresh green chilies", "green chilies", "chili powder", "cayenne pepper", "cumin", "oregano", "bay leaf", "honey", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 620.7 [FatContent] 18.4 [SaturatedFatContent] 4.0 [CholesterolContent] 77.2 [SodiumContent] 135.7 [CarbohydrateContent] 75.3 [FiberContent] 21.2 [SugarContent] 14.0 [ProteinContent] 42.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Garnish: shredded cheese and chopped onion Heat 1 Tbsp. oil in 4-quart pan over medium-high heat. Add chopped Turkey and saute about 4 minutes until light brown. Drain and set aside. Heat remaining 1 tbsp. oil in 4-quart pan and saute potatoes for 4 minutes. Stir frequently to prevent sticking. Add red bell pepper, onions, and garlic. Saute 2 minutes, stirring frequently to prevent sticking. S tir in turkey, beans, fresh tomatoes, canned tomatoes in puree, fresh or canned green chili, jalapeno pepper, chili powder, cumin, oregano, cayenne pepper, bay leaf, and honey or brown sugar. Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally. Top with shredded cheese and chopped onion, if desired. (Note: To remove the skin from the fresh green chili, place under broiler until the skin bubbles. Turn over and broil the other side. Cool in a damp towel. Then carefully peel off the skin.]
[Name] Apple Pie with Heavy Cream [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-10-31T06:57:00Z [Description] Make and share this Apple Pie with Heavy Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "5", "3/4", "4", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["apples", "sugar", "flour", "cinnamon", "heavy cream", "sugar", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 464.2 [FatContent] 26.1 [SaturatedFatContent] 10.6 [CholesterolContent] 40.8 [SodiumContent] 246.0 [CarbohydrateContent] 55.6 [FiberContent] 3.8 [SugarContent] 28.5 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare pie shells. Peel and slice apples. Mix togeth- er 3/4 cup sugar, flour, 1/2 teaspoon cinnamon and heavy cream. Pour over apples. Mix well. Arrange in pastry shell. Combine and sprinkle over top 1 tablespoon sugar and 1/4 teaspoon cinnamon. Bake 50 to 60 minutes in a 350 degrees oven.
[Name] Pineapple Pie II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pineapple Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "2", "3/4", "1/4"] [RecipeIngredientParts] ["white sugar", "all-purpose flour", "coconut", "eggs", "pineapple", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2617.1 [FatContent] 141.0 [SaturatedFatContent] 83.2 [CholesterolContent] 494.0 [SodiumContent] 1293.4 [CarbohydrateContent] 324.4 [FiberContent] 17.4 [SugarContent] 223.4 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] 1 deep dish pie [RecipeInstructions] In a small bowl, mix sugar and flour. Stir in coconut. In a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling into deep dish pie crust. Bake at 350 degrees F (175 degrees C] for 45 to 60 minutes.
[Name] Pineapple Pie IIi [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-10T01:13:00Z [Description] This uses crushed pineapple, and is much better than the pudding based pies. Refrigeration time not included in preparation time. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1 -9"] [RecipeIngredientParts] ["sweetened condensed milk", "lemon juice", "pineapple", "non-dairy whipped topping", "graham cracker crust"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 305.1 [FatContent] 12.4 [SaturatedFatContent] 9.1 [CholesterolContent] 16.9 [SodiumContent] 90.0 [CarbohydrateContent] 46.3 [FiberContent] 1.1 [SugarContent] 42.0 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine sweetened condensed milk and lemon juice. Stir well. Fold in pineapple and whipped topping. Spoon mix into crust. Chill before serving.
[Name] Pineapple Posy Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pineapple Posy Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1 -9", "1", "1", "1/4", "4", "1/2", "1/4", "2", "4", "1/4", "2/3", "30", "6"] [RecipeIngredientParts] ["graham cracker crust", "unflavored gelatin", "water", "white sugar", "salt", "white sugar", "heavy cream", "pineapple tidbits", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1914.2 [FatContent] 82.1 [SaturatedFatContent] 43.8 [CholesterolContent] 881.5 [SodiumContent] 1065.7 [CarbohydrateContent] 265.8 [FiberContent] 3.8 [SugarContent] 247.1 [ProteinContent] 36.9 [RecipeServings] nan [RecipeYield] 1-9 inch [RecipeInstructions] Soften gelatin in water at least 5 minutes. Simmer pineapple juice in a saucepan over low heat until it is reduced to 1/2 cup. Cool. Beat egg yolks into pineapple juice. Stir in gelatin and 1/2 cup sugar. Place pineapple mixture in the top of a double boiler. Cook for 10 minutes, stirring often. Remove from heat. Stir in salt and orange peel. Chill until mixture thickens, but do not let it set. It usually takes about 45 minutes. Beat egg whites until frothy, then gradually add 1/4 cup sugar while continuing to heat. Beat until stiff peaks form. Fold in whipped cream. Fold egg white mixture into pineapple mixture, and spoon filling into cool pie shell. Chill. Garnish with 6 pineapple flowers made by arranging 5 pineapple tidbits around a maraschino cherry center.
[Name] Cantonese Shrimp Barbecue [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-10-31T07:04:00Z [Description] Make and share this Cantonese Shrimp Barbecue recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "3", "2", "6", "1/4", "3", "1/2", "3", "2", "2"] [RecipeIngredientParts] ["large shrimp", "frozen shrimp", "ginger", "ginger syrup", "green onions", "dry white wine", "soy sauce", "salt", "sugar", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.0 [FatContent] 7.2 [SaturatedFatContent] 1.1 [CholesterolContent] 230.4 [SodiumContent] 923.9 [CarbohydrateContent] 9.9 [FiberContent] 0.5 [SugarContent] 6.9 [ProteinContent] 32.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Shell and devein shrimp, leaving tails intact. Mix remaining ingredients in large bowl. Marinate shrimp for two hours. Put shrimp on oiled skewers and grill three inches above hot charcoal about 4-5 minutes in each side. Brush several times with marinade and serve hot.
[Name] Philly Cheesesteak Sandwich [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-10-31T07:05:00Z [Description] Make and share this Philly Cheesesteak Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "4", "1/4", "1/8", "4", "4"] [RecipeIngredientParts] ["onions", "salt", "pepper", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 308.7 [FatContent] 14.8 [SaturatedFatContent] 7.0 [CholesterolContent] 29.8 [SodiumContent] 532.1 [CarbohydrateContent] 31.9 [FiberContent] 2.8 [SugarContent] 7.5 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat broiler. Heat oil in large, heavy nonstick skillet over high heat. Add meat; saute 1 1/2 minutes per side. Remove from pan to cutting board. Slice meat across grain at an angle. Transfer to plate; cover and keep warm. Add onion, salt and pepper to skillet. Reduce heat to medium; saute until onion is softened, about 10 minutes. Place meat on bottom of buns, dividing equally. Divide onion over meat. Top with cheese. Place on baking sheet. Broil sandwich bottoms until the cheese melts, about 1 minute. (The sandwich tops, cut side up, may be toasted under the broiler at this time.] Place the tops on sandwiches. Serve immediately.
[Name] Ww Peach Angel Food Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Ww Peach Angel Food Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 185.8 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 334.3 [CarbohydrateContent] 42.7 [FiberContent] 0.8 [SugarContent] 23.6 [ProteinContent] 4.4 [RecipeServings] 10.0 [RecipeYield] 1-2 cakes (1 tube, 2 loaf pans) [RecipeInstructions] In a large bowl, combine cake mix, peaches and juice (do not add water]. Mix well. Pour into tube pan or 2 loaf pans. Bake according to directions on cake package. If desired, serve with whipped topping.
[Name] Peach Cake II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Peach Cake II recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/37/95/pic2XltjP.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "1", "3/4", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["butter", "margarine", "white sugar", "milk", "all-purpose flour", "salt", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2651.4 [FatContent] 132.6 [SaturatedFatContent] 82.6 [CholesterolContent] 352.6 [SodiumContent] 2487.6 [CarbohydrateContent] 357.6 [FiberContent] 11.5 [SugarContent] 245.2 [ProteinContent] 25.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees (175 degrees C]. Lightly grease one 8 x 8 inch pan. Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches ov er top. Bake in at 350 degrees F (175 degrees C] for 50 minutes or until fully browned on top. Makes 1 - 8x8 inch cake Peach Cake 3 egg, beaten 1 3/4 cups white sugar 1 cup vegetable oil 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 cups sliced peaches 1/2 cup chopped pecans Preheat oven to 375 degrees F (190 degrees C]. Grease and flour a 9x13 inch pan. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and peacans. Mix thoroughly by hand. Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C] for 50 minutes or until done. Makes 1 - 9x13 inch pan
[Name] Low-Fat Sour Cream Potato Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-31T07:08:00Z [Description] Make and share this Low-Fat Sour Cream Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["32", "1/2", "10 3/4", "1/3", "1", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["frozen hash browns", "onion", "honey", "salt", "black pepper", "low-fat sour cream", "fat-free cheddar cheese", "reduced fat margarine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 276.4 [FatContent] 15.4 [SaturatedFatContent] 6.7 [CholesterolContent] 15.7 [SodiumContent] 300.0 [CarbohydrateContent] 33.6 [FiberContent] 1.7 [SugarContent] 9.5 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Prepare a 9 x 13\" pan with cooking spray; set aside. In a mixing bowl, combine hash browns, onions, soup, honey, salt, black pepper, sour cream, and cheese. Mix well. Place mixture in prepared pan. In a small bowl, combine margarine and crumbs. Top evenly over casserole. Bake for 45 minutes.
[Name] Low Fat Fudgy Brownies [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-31T07:10:00Z [Description] Make and share this Low Fat Fudgy Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "3", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["prune puree", "sugar", "salt", "vanilla", "flour", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 50.7 [FatContent] 2.2 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 70.0 [CarbohydrateContent] 8.0 [FiberContent] 0.6 [SugarContent] 5.6 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 36 brownies [RecipeInstructions] Preheat oven to 350 F. Coat an 8-inch square baking pan with nonstick cooking spray; set aside. Cut chocolate into pieces and place in heat-proof bowl. Set over low heat in small skillet containing 1/2-inch simmering water. Sir occasionally until chocolate is just melted. Remove from heat; set aside. in mixer bowl combine all ingredients except flour and walnuts, beat to blend thoroughly. Mix in flour. Spread batter in prepared pan and sprinkle with walnuts. Bake about 30 minutes until springy to the touch about 2 inches around edges. Cool on rack. Cut into squares. NOTE; can substitute jarred baby food prunes (approx 2 2/12 oz jars]
[Name] Cocktail Crisps [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-10-31T07:12:00Z [Description] Make and share this Cocktail Crisps recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", NA] [RecipeIngredientParts] ["butter", "cheddar cheese", "flour", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 610.9 [FatContent] 43.7 [SaturatedFatContent] 27.5 [CholesterolContent] 120.9 [SodiumContent] 541.3 [CarbohydrateContent] 40.3 [FiberContent] 1.2 [SugarContent] 1.2 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Blend the first three ingredients well. Add the Rice Krispies. Roll into small balls, about 1/2 teaspoon. Flatten balls out on cookie sheet. Bake in a 350 F oven for 12 to 15 minutes. Cayenne pepper may be added along with the first three ingredients for added zest.
[Name] Orange Tarragon Dressing [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-31T12:39:00Z [Description] Make and share this Orange Tarragon Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["garlic heads", "Dijon mustard", "white wine vinegar", "cider vinegar", "salt", "black pepper", "fresh tarragon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 26.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 117.9 [CarbohydrateContent] 5.7 [FiberContent] 0.3 [SugarContent] 1.9 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Squeeze the garlic paste from the heads of roasted garlic into a blender. Add the orange juice, mustard, vinegar, salt, and pepper and puree until smooth and creamy. Add the tarragon and whirl briefly just to mix-there should be flecks of green throughout the golden dressing. Set aside for at least 30 minutes to allow the flavors to marry. Tightly sealed and refrigerated, the dressing will keep for about a week.
[Name] Parmesan Stuffed Tomatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-10-31T12:42:00Z [Description] Make and share this Parmesan Stuffed Tomatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/00/picZPSROR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/00/pic9ZBpOZ.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "2", "1", "1", "1", "4", "4"] [RecipeIngredientParts] ["parmesan cheese", "parsley", "chives", "tarragon", "pepper", "onion", "tomatoes", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 171.9 [FatContent] 13.8 [SaturatedFatContent] 8.5 [CholesterolContent] 36.0 [SodiumContent] 151.0 [CarbohydrateContent] 8.8 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine bread crumbs with Parmesan, parsley, chives, tarragon, and pepper. Mix onion, seasoned bread crumbs, and melted butter. Cut tomatoes in half (horizontally] and seed them. Fill with bread crumbs and bake in buttered baking dish for about ten minutes at 350 degrees. Starting with room temperature tomatoes reduces cooking time and helps assure a firm tomato is served to guests.
[Name] Apple Cheese Phyllo Tart [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-10-31T12:40:00Z [Description] Make and share this Apple Cheese Phyllo Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Apple", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "2", "1", "6", "1", "1", "4", "1/2"] [RecipeIngredientParts] ["phyllo dough", "butter", "low-fat ricotta cheese", "granulated sugar", "lemon rind", "egg", "apples", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 202.1 [FatContent] 4.1 [SaturatedFatContent] 1.8 [CholesterolContent] 40.3 [SodiumContent] 120.2 [CarbohydrateContent] 40.3 [FiberContent] 2.9 [SugarContent] 25.5 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang. Brush lightly with butter. Repeat twice.", "Spread bottom of phyllo with jam.", "Whisk together cheese, 3 tablespoons sugar, lemon rind and egg; pour over jam.", "Combine apples with remaining sugar and cinnamon. Arrange apples over top of cheese layer.", "Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim.", "Bake at 375F for 45 to 55 minutes, or until apples are tender and cheese is set. Cool at room temperature; refrigerate. Serve warm or cold." ]
[Name] Cheese Straws IV [AuthorId] 1610 [AuthorName] B B Adams [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Cheese Straws IV recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2 1/2", "1"] [RecipeIngredientParts] ["cheese", "butter", "flour", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 3516.7 [FatContent] 242.7 [SaturatedFatContent] 151.9 [CholesterolContent] 633.2 [SodiumContent] 5830.2 [CarbohydrateContent] 257.7 [FiberContent] 8.5 [SugarContent] 1.1 [ProteinContent] 78.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream butter and cheese. Add salt , pepper and flour. Mix well. Roll thin. Cut in desired shapes. Place on cookie sheet and bake in 425 degree oven until very light brown, about 8 to 10 minutes.
[Name] Cheese Straws With Rice Krispies [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Cheese Straws With Rice Krispies 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/38/03/picycVN2Q.jpg" [RecipeCategory] Cheese [Keywords] ["High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1 1/2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["sharp cheddar cheese", "margarine", "butter", "plain flour", "paprika", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2348.8 [FatContent] 167.8 [SaturatedFatContent] 67.1 [CholesterolContent] 238.6 [SodiumContent] 2721.1 [CarbohydrateContent] 136.0 [FiberContent] 4.0 [SugarContent] 5.6 [ProteinContent] 73.6 [RecipeServings] nan [RecipeYield] 1 Batch [RecipeInstructions] Preheat oven to 250°F. Mix margarine and grated cheese with a fork; add flour, paprika, red pepper, garlic salt and Tabasco. Add Rice Krispies cereal. Roll each piece to marble size, put on ungreased cookie sheet, mash with fork. Bake for 40 to 45 minutes.
[Name] Cheese Straws V [AuthorId] 1610 [AuthorName] B B Adams [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Cheese Straws V recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2 - 1", "2 1/2"] [RecipeIngredientParts] ["butter", "margarine", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4602.5 [FatContent] 338.2 [SaturatedFatContent] 213.2 [CholesterolContent] 966.7 [SodiumContent] 9108.7 [CarbohydrateContent] 244.5 [FiberContent] 8.5 [SugarContent] 3.4 [ProteinContent] 147.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Grate cheese, add margarine, flour, salt and pepper and knead thoroughly. Using one of the flat attachments to pastry tube, place on baking sheet in long strips. Cut in desired lengths before baking. Bake at 350 degrees until a delicate brown, about 10 minutes. Remove from baking sheet with a spatula and place on paper towel until cool.
[Name] Apple Filled Acorn Squash [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Apple Filled Acorn Squash 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/38/05/7PinkTSFQQKoDdl52koG_1488766182495-2068085822.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/05/pickcih0F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/05/picl8dNmq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/05/picEajcvq.jpg" ] [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["acorn squash", "apples", "walnuts", "brown sugar", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 285.9 [FatContent] 10.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 56.8 [CarbohydrateContent] 50.5 [FiberContent] 5.5 [SugarContent] 24.3 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] COMBINE all ingredients except for squash. Preheat oven to 350 deg F. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.
[Name] Baked Cranberry Acorn Squash [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Baked Cranberry Acorn Squash 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/38/06/picOdCYBq.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["acorn squash", "apple", "fresh cranberries", "brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 177.2 [FatContent] 3.1 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 32.7 [CarbohydrateContent] 39.5 [FiberContent] 4.2 [SugarContent] 15.3 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut squash in half lengthwise; remove seeds. Place cut side down in 13 x 9 x 2 inch baking dish. Bake in a 350 degree oven for 35 minutes. Turn cut side up. Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.
[Name] Spiced Acorn Squash [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Spiced Acorn Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["acorn squash", "brown sugar", "cinnamon", "nutmeg", "ground cloves", "salt", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 411.2 [FatContent] 23.5 [SaturatedFatContent] 14.7 [CholesterolContent] 61.0 [SodiumContent] 472.5 [CarbohydrateContent] 53.2 [FiberContent] 3.8 [SugarContent] 29.2 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash and cut each squash in half. With a spoon, scrape out the seeds and fibers. Mix together the brown sugar, cinnamon, nutmeg, cloves, salt and butter. Spoon the spice mixture into each squash half and add 1 tablespoon orange juice to each. Place squash on double thickness of foil and place on smoker grid. Smoke for 2 to 3 hours. Or bake at 350 degrees F for 45 minutes, depending on size of squash.
[Name] Acorn Squash Rings with Cranberries and Apples [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Acorn Squash Rings with Cranberries and Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Low Protein", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/4", "1/2", "1", "2"] [RecipeIngredientParts] ["acorn squash", "butter", "cranberries", "brown sugar", "apple", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.5 [FatContent] 11.7 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 108.9 [CarbohydrateContent] 29.0 [FiberContent] 2.6 [SugarContent] 15.5 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ""
[Name] Deluxe Acorn Squash [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Deluxe Acorn Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1/4", "1/4", "1/2", NA] [RecipeIngredientParts] ["acorn squash", "ground pork", "apple", "brown sugar", "ground nutmeg", "ground cinnamon", "salt", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 318.6 [FatContent] 12.5 [SaturatedFatContent] 4.6 [CholesterolContent] 40.8 [SodiumContent] 623.5 [CarbohydrateContent] 44.2 [FiberContent] 6.0 [SugarContent] 17.7 [ProteinContent] 11.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut squash in half, and remove seeds. Cook, covered, in boiling water for 10 minutes. Scoop pulp from shells. Cook pork until brown; stir in apple and pulp. cook over medium heat for 10 minutes, stirring often. Add sugar, nutmeg, cinnamon, and slat; mix w ell. Spoon into squash shells; dot with butter. Place shells in a shallow pan; bake at 350 degrees for 30 minutes.
[Name] Glazed Acorn Rings [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Glazed Acorn Rings recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Winter", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/3", "1/2", "1/4", "1/4", "2", "1/8", NA, NA] [RecipeIngredientParts] ["acorn squash", "brown sugar", "light corn syrup", "butter", "lemons, rind of", "salt", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1277.6 [FatContent] 46.8 [SaturatedFatContent] 29.3 [CholesterolContent] 122.0 [SodiumContent] 793.5 [CarbohydrateContent] 227.5 [FiberContent] 7.0 [SugarContent] 136.7 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cut squash into 3/4-inch-thick slices; remove seeds and membrane. Arrange squash in lightly greased shallow baking dish. Pour orange juice over squash. Cover and bake at 350 degrees for 30 minutes. Combine next 5 ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Pour sugar mixture over squash. Bake, uncovered, an additional 15 to 20 minutes or until squash is tender, basting occasionally. Garnish with orange slices and parsley, if desired.
[Name] Holiday Carrots Casserole [AuthorId] 1610 [AuthorName] B B Adams [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-31T12:47:00Z [Description] Make and share this Holiday Carrots Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Christmas [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["carrots", "onion", "cheddar cheese", "mayonnaise", "sugar", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 192.6 [FatContent] 6.7 [SaturatedFatContent] 3.4 [CholesterolContent] 14.8 [SodiumContent] 295.9 [CarbohydrateContent] 29.4 [FiberContent] 3.7 [SugarContent] 19.3 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 8-10 servings. [RecipeInstructions] Cook sliced carrots an onion together in small amount of water, drain. Mix carrots and onion, cheese, mayonnaise, sugar, salt, and pepper together. Pour into buttered 9x13x2-inch baking dish. Top with cracker crumbs. Bake at 350 degrees for 20 to 25 minutes or until hot and cheese is melted. NOTE: I have used frozen sliced carrots and it turned out well.
[Name] Superb Salmon Loaf [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-31T12:53:00Z [Description] Make and share this Superb Salmon Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1", "1", "2", "2/3", "1/2", "1/4", "1", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["salmon", "Egg Beaters egg substitute", "egg substitute", "green bell pepper", "onion", "lemon juice", "dried basil", "lemon, zest of", "dried parsley flakes", "salt", "pepper", "dry mustard", "celery seed"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 96.6 [FatContent] 1.7 [SaturatedFatContent] 0.4 [CholesterolContent] 15.6 [SodiumContent] 182.5 [CarbohydrateContent] 9.2 [FiberContent] 0.8 [SugarContent] 6.1 [ProteinContent] 10.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Spray a 4\" x 8\" loaf pan with nonstick cooking spray. In a large bowl combine together salmon, egg, bread cubes, and powder milk, mix until completely combined. Add in bell pepper, onion, lemon juice, lemon zest, dried basil, parsley, dry mustard, and celery seed. Mix until thoroughly together. Add in salt and pepper to taste. Spoon mixture into prepared pan. Press in pan gently with the back of a spoon. Bake, uncovered, 1 hour, or until to p of loaf is golden. Let stand 5 minutes, then remove loaf to a serving plate.
[Name] Mediterranean Veal Burgers [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-31T12:55:00Z [Description] Make and share this Mediterranean Veal Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "European", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "4", "1/3", "2", "1/2"] [RecipeIngredientParts] ["focaccia bread", "egg", "salt", "pepper", "eggplants", "basil pesto", "basil pesto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.2 [FatContent] 9.3 [SaturatedFatContent] 3.7 [CholesterolContent] 139.5 [SodiumContent] 647.3 [CarbohydrateContent] 4.9 [FiberContent] 3.4 [SugarContent] 0.2 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Cut focaccia into quarters. Using a serrated knife, split each quarter horizontally in half. Pull out 1/4 inch soft bread crumbs from cut sides of tops of focaccia; process in food processor fitted with metal blade. Reserve 1/4 cup bread crumbs for veal mixture; reserve remaining crumbs for another use (may be frozen up to 3 months]. In medium bowl, combine veal, bread crumbs, egg, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties. Brush both sides of eggplant slices with 2 tablespoons pesto. Place patties in center of grid over medium, ash-covered coals; place eggplant slices a round edges of grid. Grill, uncovered, 12 to 14 minutes or until centers of burgers are no longer pink and eggplant slices are tender, turning once. Place focaccia, cut side down, on grid. Grill 1 to 2 minutes. Spread remaining 1/3 cup pesto over cut sides of focaccia. Arrange eggplant slice and red pepper on bottoms of focaccia; top with burger. Close sandwich.
[Name] Grilled Chicken and Red Pepper Focaccia [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-31T17:24:00Z [Description] Make and share this Grilled Chicken and Red Pepper Focaccia recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1/3", "2", "1", "1", "1", "1/2", "1/2", NA, "2", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "lemon juice", "white wine vinegar", "fresh basil", "garlic", "Dijon mustard", "sugar", "black pepper", "focaccia bread", "fresh basil leaf"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 317.3 [FatContent] 21.3 [SaturatedFatContent] 3.2 [CholesterolContent] 75.5 [SodiumContent] 146.9 [CarbohydrateContent] 4.9 [FiberContent] 1.3 [SugarContent] 3.2 [ProteinContent] 25.8 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] ["Preheat barbecue to medium heat. Place chicken in a large, sealable plastic bag.", "In a bowl, stir together oil, lemon juice, vinegar, basil, garlic, mustard, sugar and ground pepper.", "Pour half the mixture over the chicken.", "Seal plastic bag, pressing out excess air, and refrigerate at least 30 minutes.", "Save the remaining marinade to baste the chicken during grilling.", "Meanwhile, grill whole red peppers on barbecue until skin is blackened on all sides.", "Place peppers in a paper bag, fold shut and let cool 10 minutes.", "Pull skins from peppers.", "Cut peppers in half, discard seeds and membranes, and dice. Stir gently into remain ing oil mixture and set aside. Drain chicken.", "Place chicken on barbecue and grill for about 7 minutes on each side, or until no longer pink inside. Baste with reserved marinade during first half of cooking.", "Let cool slightly and slice. Cut focaccia in 4 then cut each piece in half along the thickness.", "Divide chicken, grilled peppers and basil between 4 pieces.", "Top with remaining pieces of focaccia and serve. Makes 4 servings." ]
[Name] Berry Blast Smoothie [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T00:55:00Z [Description] Make and share this Berry Blast Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2"] [RecipeIngredientParts] ["fat-free strawberry cream yogurt", "mixed berry"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 263.1 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.8 [CarbohydrateContent] 64.9 [FiberContent] 4.8 [SugarContent] 4.2 [ProteinContent] 3.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine in a blender and mix until smooth. Thin with more orange juice if desired.
[Name] Fresh Peach Pudding Cake [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-11-01T00:59:00Z [Description] Make and share this Fresh Peach Pudding Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["110", "50", "1", "1", "50", "1", "3", "3", "50", "1/2", "1/4", "2"] [RecipeIngredientParts] ["plain flour", "caster sugar", "baking powder", "salt", "butter", "egg", "milk", "demerara sugar", "ground cinnamon", "ground nutmeg", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1673.1 [FatContent] 72.3 [SaturatedFatContent] 43.1 [CholesterolContent] 385.8 [SodiumContent] 1063.5 [CarbohydrateContent] 237.8 [FiberContent] 8.9 [SugarContent] 125.6 [ProteinContent] 25.4 [RecipeServings] nan [RecipeYield] 1 (20 cm) cake [RecipeInstructions] Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl. Rub in the butter, until the mixture resembles fine breadcrumbs. Break the egg into a separate basin and beat it together with the milk. Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough. Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon. Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins. Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture. In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches. Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly. This is nicest served warm with some very cold pouring cream.
[Name] Toffee Apples [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-11-01T01:03:00Z [Description] Make and share this Toffee Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["6 -8", "450", "150", "75", "1/4", "110", "110"] [RecipeIngredientParts] ["apples", "demerara sugar", "water", "butter", "cream of tartar", "treacle", "golden syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 584.5 [FatContent] 10.4 [SaturatedFatContent] 6.4 [CholesterolContent] 26.7 [SodiumContent] 111.4 [CarbohydrateContent] 129.4 [FiberContent] 4.4 [SugarContent] 109.3 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 6-8 toffee apples [RecipeInstructions] Push a wooden cocktail stick into each apple core, making sure they are secure. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. Add the remaining ingredients and bring to the boil. Boil until the temperature reaches the soft crack stage 143 C (290 F], when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. Do not stir. Dip the apples into the toffee, twirl around for a few seconds to allow excess toffee to drip off, then leave to cool and set on a buttered baking sheet or waxed paper. Do not keep for more than 1 day.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.