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[Name] Roquefort Dressing II [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T01:10:00Z [Description] Make and share this Roquefort Dressing II recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["600", "125", "1/2", "1/4", "1", "1/2", "1/2", "1", "1/8", "1", "1 1/2", "75"] [RecipeIngredientParts] ["white wine vinegar", "tarragon vinegar", "dried oregano", "bay leaf", "Worcestershire sauce", "black pepper", "cayenne pepper", "garlic", "sour cream", "Roquefort cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4917.9 [FatContent] 545.3 [SaturatedFatContent] 88.4 [CholesterolContent] 75.4 [SodiumContent] 1462.0 [CarbohydrateContent] 7.3 [FiberContent] 1.1 [SugarContent] 1.0 [ProteinContent] 17.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put all the ingredients except the Roquefort cheese in a blender and blend well. Add the crumbled roquefort cheese and stir to mix. Store in the refrigerator.
[Name] Cinnamon Apple Tart [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-10-29T03:22:00Z [Description] Make and share this Cinnamon Apple Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["50", "250", "2", "3", "1", "1"] [RecipeIngredientParts] ["butter", "puff pastry", "brown sugar", "apples", "lemon juice", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 518.7 [FatContent] 34.1 [SaturatedFatContent] 12.4 [CholesterolContent] 26.7 [SodiumContent] 231.4 [CarbohydrateContent] 50.9 [FiberContent] 4.4 [SugarContent] 18.0 [ProteinContent] 5.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brush a little of the butter into a loose bottom 23 cm pie tin. Preheat oven to 200 C / 400 F/ Gas 6. Roll out the pastry and line the base of the tin with the pastry. Brush generously with butter and sprinkle half the sugar over the pastry, avoiding the edges. Toss the apple slices in the lemon juice and coat with the remaining sugar and cinnamon. Cover the base with the apples, leaving a 2 cm gap around the edge. Drizzle the remaining butter over the apples and dust with a little more cinnamon. Bake in the middle of the oven for 20 - 25 minutes until the apple is soft and slightly golden and the pastry rim looks crisp.
[Name] Chicken Lasagna & Meat Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T05:18:00Z [Description] Make and share this Chicken Lasagna & Meat Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "9", "1", "2", "2", "2", "2", "2", "1 1/2", "1", "2", "1", "1/8", "1"] [RecipeIngredientParts] ["cottage cheese", "eggs", "parmesan cheese", "mozzarella cheese", "ground chicken", "onions", "garlic", "basil", "oregano", "salt", "mushrooms", "tomato paste", "tomato sauce", "water", "pepper", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 820.5 [FatContent] 34.1 [SaturatedFatContent] 15.2 [CholesterolContent] 265.8 [SodiumContent] 3188.9 [CarbohydrateContent] 65.9 [FiberContent] 6.4 [SugarContent] 19.1 [ProteinContent] 64.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F. Mix cottage cheese, beaten eggs and parmesan cheese. Spread < of the meat sauce in the bottom of a 9X13 pan and top with 3 noodles. Top with sauce, = of the cottage cheese mixture and 1/3 of the mozzarella. Repeat with 3 more noodles, sauce and cheeses. Finish with 3 noodles and the remaining sauce and mozzarella. Bake for 30 minutes or until noodles are tender and the cheese has melted. In a large non-stick skillet, stir cook ground chicken, onion, garlic , basil, oregano and salt until the chicken is no longer pink. Add remaining ingredients and simmer for 30 minutes. Leftover sauce can be frozen and reheated in the microwave. .
[Name] Currant and Port Jelly [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T05:17:00Z [Description] Make and share this Currant and Port Jelly recipe from Food.com. [Images] character(0) [RecipeCategory] Jellies [Keywords] ["< 15 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "600", NA, "3"] [RecipeIngredientParts] ["red currants", "black currants", "water", "sugar", "port wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 854.9 [FatContent] 2.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 36.0 [CarbohydrateContent] 199.3 [FiberContent] 60.2 [SugarContent] 106.6 [ProteinContent] 19.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] There is no need to remove the currants from their stalks. Put the currants in a preserving pan with the water and simmer gently for 30 minutes, until the fruit is really soft and pulpy. Stir from time to time to prevent sticking. Spoon the fruit pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze. Discard the pulp remaining in the jelly bag. Measure the extract and return it to the pan with 450g sugar for each 600 ml extract. Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 15 minutes. Test for a set and, when the setting point is reached, remove the pan from the heat. Stir in the port, skim the surface with a slotted spoon and pot and cover the jelly.
[Name] Green Olives [AuthorId] 1880 [AuthorName] P J D Denny [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T05:23:00Z [Description] Make and share this Green Olives recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["5", "5", "500", "2", "1 1/2", "2", "200"] [RecipeIngredientParts] ["green olives", "water", "salt", "vinegar", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19657.5 [FatContent] 2128.5 [SaturatedFatContent] 277.9 [CholesterolContent] 0.0 [SodiumContent] 349356.4 [CarbohydrateContent] 192.8 [FiberContent] 165.0 [SugarContent] 27.8 [ProteinContent] 51.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put the olives in a large bowl of water have having nicked each one on one side. Allow to stand for 20 days, changing the water every day - also, cover. Then prepare a solution with the 500 grams salt and 5 litres of water and stand the olives in this for 10 days. After the 10 days empty this brine and prepare another solution with 2 litres of water and 200 grams of salt. Add to this the vinegar and oil and allow the olives to stand in this for 3 days, they are then ready. After you have tried this method you will soon be able to adapt it to your own taste. Also, it is nice to put into the final solution maybe garlic, slices of lemon or a sprig of fennel. This is purely taste.
[Name] Chocolate Cream Truffles [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T05:25:00Z [Description] Make and share this Chocolate Cream Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["150", "350", "2", "25", NA, NA, NA] [RecipeIngredientParts] ["chocolate", "orange brandy", "unsalted butter", "chocolate", "white chocolate", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.1 [FatContent] 8.0 [SaturatedFatContent] 5.0 [CholesterolContent] 7.3 [SodiumContent] 4.4 [CarbohydrateContent] 3.5 [FiberContent] 1.9 [SugarContent] 0.1 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 36 truffles [RecipeInstructions] ["Heat the cream in a small pan until boiling, remove from the heat and add the chocolate, stir until melted.", "Add the brandy and the butter, stir until the butter has melted.", "Freeze until firm enough to hold its shape, approximately 20 minutes.", "Using a melon baller scoop out rounds and place onto non-stick baking paper, chill until firm.", "Either roll the truffles in a little cool, melted chocolate in your hands or dip into melted chocolate. Place in a small paper caseor roll in grated chocolate. Store in the refrigerator." ]
[Name] Caribbean Chicken with Pineapple [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-11-01T05:26:00Z [Description] Make and share this Caribbean Chicken with Pineapple recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Caribbean", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "250", NA, "4", "1", "1"] [RecipeIngredientParts] ["chicken", "curry powder", "pineapple rings", "banana", "orange"] [AggregatedRating] 3.5 [ReviewCount] 8.0 [Calories] 117.1 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 1.9 [SodiumContent] 92.9 [CarbohydrateContent] 26.2 [FiberContent] 3.7 [SugarContent] 17.2 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the chicken portions in a casserole dish with the chopped pepper and curry powder. Pour over the stock and add salt and pepper. Cover and cook in a preheated hot oven at 220 C / 425 F / Gas 7 for 50 minutes. Chop the pineapple rings and banana and add to the casserole. Cook for a 10 minutes or until the chicken is tender. Garnish the casserole with the orange slices.
[Name] Deep Fried Fish [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T05:30:00Z [Description] Make and share this Deep Fried Fish recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["8", "110", "1/4", "1", "1", "150", NA] [RecipeIngredientParts] ["plain flour", "self raising flour", "salt", "egg", "butter", "milk", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 358.0 [FatContent] 8.2 [SaturatedFatContent] 3.5 [CholesterolContent] 188.9 [SodiumContent] 334.4 [CarbohydrateContent] 28.0 [FiberContent] 0.9 [SugarContent] 0.2 [ProteinContent] 40.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds]. Sift the flour and salt into a bowl. Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture. Coat 2 pieces of fish with batter. Lift into the pan with a fork or kitchen tongs. Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium. Remove from the pan and drain on absorbent kitchen paper. Repeat with the remaining fish. Garnish with lemon wedges.
[Name] Choco-Banana Wonder Smoothie [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T05:31:00Z [Description] Make and share this Choco-Banana Wonder Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1"] [RecipeIngredientParts] ["plain nonfat yogurt", "peanut butter", "banana"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 349.9 [FatContent] 7.4 [SaturatedFatContent] 2.0 [CholesterolContent] 5.2 [SodiumContent] 282.9 [CarbohydrateContent] 55.7 [FiberContent] 4.1 [SugarContent] 38.4 [ProteinContent] 18.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Combine in a blender and mix until smooth."
[Name] Cheese Bran Muffins [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T05:34:00Z [Description] Make and share this Cheese Bran Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Cheese", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/4", "1", "1/4", "1 1/2", "1/4", "1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["buttermilk", "egg", "all-purpose flour", "granulated sugar", "baking powder", "baking soda", "salt", "sharp cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2168.7 [FatContent] 104.4 [SaturatedFatContent] 34.8 [CholesterolContent] 342.4 [SodiumContent] 3578.9 [CarbohydrateContent] 255.8 [FiberContent] 22.7 [SugarContent] 75.5 [ProteinContent] 71.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In small bowl, combine cereal and buttermilk. In medium bowl, beat egg until frothy and stir in oil and cereal mixture. In large bowl, combine remaining ingredients. Make a well in centre and pour batter into well. Stir to moisten. Batter will be lumpy. Fill greased muffin cups > full. Bake at 400 degrees for 20 to 25 minutes. TIP: Nice when served warm, but let stand 5 minutes first.
[Name] Dill-Lemon Rice [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-11-01T05:38:00Z [Description] Make and share this Dill-Lemon Rice 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/38/34/picIg9mX2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/34/picHhbK9Q.jpg"] [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "3", "2", "1"] [RecipeIngredientParts] ["long grain rice", "dill weed", "salt", "instant chicken bouillon", "water", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 194.8 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 630.7 [CarbohydrateContent] 37.1 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine rice, lemon peel, dill weed, salt and chicken bouillon in a large bowl and blend well. Put into to a medium saucepan and add water and butter. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.
[Name] Low-Fat Breakfast Brulee [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T05:41:00Z [Description] Make and share this Low-Fat Breakfast Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "2/3"] [RecipeIngredientParts] ["fresh raspberries", "blueberries", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.9 [CarbohydrateContent] 27.6 [FiberContent] 2.0 [SugarContent] 25.0 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Divide berries among 6 custard cups.", "Spread yogurt cheese evenly over berries.", "Press brown sugar through sieve to get rid of any lumps. Sprinkle top of each custard cup with about 2 Tbsp brown sugar.", "Place custard cups on baking sheet and broil for 1 to 2 minutes, watching carefully, until sugar melts and begins to brown (it burns very easily]. Allow to rest for a few minutes until topping is firm, then serve immediately.", "I estimate that three cups yogurt cheese is the result of draining the whey from 6 cups plain lowfat yogurt through a yogurt strainer, cheesecloth or a fine sieve overnight in a refrigerator." ]
[Name] Country Rice [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-01T05:42:00Z [Description] Make and share this Country Rice 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/38/37/picIpKG5y.jpg" [RecipeCategory] White Rice [Keywords] ["Rice", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1", "1/3"] [RecipeIngredientParts] ["green onion", "black pepper", "white rice"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 66.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.6 [SodiumContent] 31.0 [CarbohydrateContent] 13.9 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring the stock to a boil with the green onion and pepper. Add the rice; turn down to a simmer and cover; cook for 20 minutes. NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer. VARIATIONS: Rice made with fish stock can be served with fish, beef-stock rich with beef. If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.
[Name] Apple Cheese Crisp II [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T07:24:00Z [Description] Make and share this Apple Cheese Crisp II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Apple", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1/2", "1/2", "1", "1/2", "1/2", "2", "1", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["apples", "sugar", "brown sugar", "lemon, rind of", "cinnamon", "water", "cider", "lemon juice", "flour", "sugar", "salt", "butter"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 3344.5 [FatContent] 128.0 [SaturatedFatContent] 79.8 [CholesterolContent] 349.0 [SodiumContent] 3802.5 [CarbohydrateContent] 532.7 [FiberContent] 26.2 [SugarContent] 402.3 [ProteinContent] 41.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat over to 325 degrees. Peel, core and slice apples. Place apples into buttered 8 x 8 baking dish. Combine sugar, brown sugar, lemon peel, cinnamon and coriander. Sprinkle over apples. Mix well with your hands. Combine water/cider and lemon juice. Sprinkle mixture over apples. In medium bowl (or food processor] combine ingredients for topping. Mix unt il crumbly. Put topping over apples, patting down with your hands. Bake for 55-60 minutes until mixture is golden brown and bubbles up in the center. Serve warm with cream, whipped topping or ice cream. (NOTE: ANY apples can be used in this. It is a quick use for leftover eating apples such as Red Delicious.]
[Name] Honey Fruitcake [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T07:26:00Z [Description] Make and share this Honey Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "3", "1", "1/2", "1", "1", "1/2", "1/4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["butter", "margarine", "honey", "eggs", "flour", "baking soda", "salt", "nutmeg", "molasses", "raisins", "walnut pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6503.8 [FatContent] 262.3 [SaturatedFatContent] 78.3 [CholesterolContent] 802.0 [SodiumContent] 2114.2 [CarbohydrateContent] 979.4 [FiberContent] 32.6 [SugarContent] 789.7 [ProteinContent] 77.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream butter, honey and eggs. Combine dry ingredients and add alternately to creamed mixture with whiskey. Place in a well greased and paper lined loaf pan. Bake in a preheated 350F oven until set ( about 1 1/2 to 2 hours ]. Cool completely and wrap in whiskey moistened cheesecloth and store airtight.
[Name] Honey Cheesecake [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-11-01T07:24:00Z [Description] Make and share this Honey Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2/3", "4", "1"] [RecipeIngredientParts] ["cream cheese", "honey", "eggs", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 416.0 [FatContent] 33.6 [SaturatedFatContent] 20.6 [CholesterolContent] 184.4 [SodiumContent] 297.5 [CarbohydrateContent] 21.2 [FiberContent] 0.1 [SugarContent] 19.0 [ProteinContent] 9.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Have ingredients at room temperature. Beat cream cheese smooth and fluffy. Beat in honey and vanilla. Blend in eggs. Pour into a buttered and crumb lined 9 inch springform pan. Place in a hot water bath. Bake in a 350F oven until set ( about 1 1 /2 hours or less ]. Remove from waterbath to cool on rack. Chill over night before serving.
[Name] Biscuits and Sausage Gravy [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-01T07:27:00Z [Description] Make and share this Biscuits and Sausage Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Pork", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", NA, "2", "3", "1/2", "1/4", "1/8", "2 1/2"] [RecipeIngredientParts] ["sausage", "butter", "flour", "dry mustard", "salt", "black pepper", "milk"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 855.7 [FatContent] 70.6 [SaturatedFatContent] 29.1 [CholesterolContent] 163.8 [SodiumContent] 2070.7 [CarbohydrateContent] 23.2 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 31.0 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] Cook sausage, remove from pan and drain. In a saucepan over med.-high heat melt the butter-stir in the flour and whisk until smooth. Add mustard, salt and pepper. Gradually whisk in the milk and whisk until smooth. Bring to a boil and stir 1 minute or until as thick as you want. Remove from the heat and add the cooked sausage. This recipe doubles really well. Serve over hot biscuits. Jan
[Name] Real Fried Chicken [AuthorId] 1859 [AuthorName] Robb114 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 1999-11-01T07:29:00Z [Description] There's only one right way to fry chicken and that's in a skillet, one with a tight-fitting lid. Forget soaking chicken pieces first in milk, buttermilk, lemon juice or vinegar and forget dipping chicken in beaten egg and then coating it with bread, cracker or cereal crumbs. many delicious chicken dishes are made with lots of other seasonings and coatings, but they should not be mistaken for "REAL" FRIED CHICKEN [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "Potluck", "Spring", "Summer", "Winter", "Weeknight", "Deep Fried", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1 1/2", "2", "1/2", NA, NA] [RecipeIngredientParts] ["chicken", "flour", "salt", "pepper", "butter", "shortening"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 716.1 [FatContent] 34.8 [SaturatedFatContent] 9.9 [CholesterolContent] 170.1 [SodiumContent] 4811.0 [CarbohydrateContent] 47.9 [FiberContent] 1.8 [SugarContent] 0.2 [ProteinContent] 48.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a shallow bowl, combine flour, salt and pepper. In a large heavy skillet, combine equal portions of butter and shortening. when butter and shortening are melted, fat should be 1/4-inch deep. Heat until a drop of water sizzles when it is flipped into the hot fat. Dredge chicken pieces with seasoned flour and place in skillet; take care not to crowd the pieces. Brown until chicken is the color of honey oak on one side; then turn and brown the other side. Brown meaty pieces first. Allow 20 to 30 minutes to brown chicken on both sides. Cover. Cook on low 30 minutes or until chicken is tender. For crispy chicken, remove cover and increase heat last 10 minutes of cooking time; turn chicken as necessary to prevent over-browning. Note: Chicken may be held an additional 15-20 minutes on a rack in a 200 F. oven before serving.
[Name] Saucy Round Steak for a Crowd [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Saucy Round Steak for a Crowd recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] ["Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["17", "3/4", "1 1/2", "1", "1", "1", "8", NA, NA, "4"] [RecipeIngredientParts] ["flour", "onions", "green pepper", "celery", "carrot", "salt", "pepper", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 372.9 [FatContent] 20.7 [SaturatedFatContent] 7.7 [CholesterolContent] 112.6 [SodiumContent] 427.8 [CarbohydrateContent] 11.2 [FiberContent] 1.0 [SugarContent] 2.1 [ProteinContent] 33.8 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Cut steaks to serving sizes. Roll steak in flour, salt and pepper mixture. Brown steak in a fry pan with small amount of oil. Layer a large baking pan with meat then vegetables; repeat until meat and vegetables are gone. Cover with the cans of soup. Bake several hours (3-4] or until meat falls apart.
[Name] Polish Sausage and Peppers [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Polish Sausage and Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["12", "20", "8", "2 -3"] [RecipeIngredientParts] ["Polish sausage", "green peppers", "onions", "beer"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 404.6 [FatContent] 31.4 [SaturatedFatContent] 11.3 [CholesterolContent] 76.2 [SodiumContent] 958.4 [CarbohydrateContent] 12.7 [FiberContent] 2.1 [SugarContent] 4.7 [ProteinContent] 16.6 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Put all the above into a roaster. Stir occasionally Cook at 250 - 300 deg. for most of the day (4- 5 hr.] Serve the sausage and peppers and onions on French bread. Always well liked.
[Name] Mediterranean Spaghetti [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Mediterranean Spaghetti 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/38/45/pic1Y6Vz4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/45/pico3PD6w.jpg"] [RecipeCategory] Spaghetti [Keywords] ["Healthy", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["5", "20", "1/3", "20", "5", "2 1/2", "2 1/2", "1 2/3", "1 1/4", "1 1/4", "146", "2 1/2", "1 1/4", "2 1/2", "1 1/4", "10", "1 1/4", "5"] [RecipeIngredientParts] ["lean ground beef", "onions", "dried oregano", "garlic", "dry red wine", "water", "cinnamon", "salt", "nutmeg", "pepper", "stewed tomatoes", "all-purpose flour", "low-fat milk", "feta cheese", "parmesan cheese", "eggs", "pasta"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 400.3 [FatContent] 11.0 [SaturatedFatContent] 5.7 [CholesterolContent] 78.3 [SodiumContent] 696.9 [CarbohydrateContent] 49.7 [FiberContent] 3.4 [SugarContent] 11.2 [ProteinContent] 22.0 [RecipeServings] 60.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees.", "Heat large nonstick skillet over medium high heat. Brown beef until no longer pink.", "Drain.", "Saute onions, oregano and garlic for 5 minutes.", "Add wine through tomatoes (7 ingredients], and bring to a boil.", "Reduce heat, and simmer 10 minutes or until thick.", "Combine flour, milk, and 1/4 tsp. nutmeg in medium saucepan and bring to boil.", "Reduce heat, and cook for 7 minutes or until thick, stirring constantly.", "Remove milk mixture from heat. Stir in feta cheese, half of Parmesan cheese and eggs.", "Sprinkle half the bread crumbs into a 2 large professional-size baking pans coated with cooking spray.", "Place half of the cooked spaghetti into the 2 pans, top with half th e beef mixture and then half of the cheese sauce. Repeat layers.", "Combine other half of Parmesan cheese and bread crumbs and sprinkle over the top of pans.", "Bake at 375 for 30 minutes or until golden brown (about 1 hour if recipe is made ahead]. Let stand for 10 minutes before serving.", "I found it cuts well into squares for serving. Wonderful aroma, very tasty. This recipe was used successfully by a church group." ]
[Name] Biscuits and Sausage Gravy II [AuthorId] 1882 [AuthorName] Tonkcats2 [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Biscuits and Sausage Gravy 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/38/46/picpp3jMD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/46/picLvVBd3.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Pork", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "1", "4", "3", "2"] [RecipeIngredientParts] ["sausage", "cornstarch", "flour", "milk"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 463.8 [FatContent] 37.0 [SaturatedFatContent] 13.9 [CholesterolContent] 82.8 [SodiumContent] 1093.4 [CarbohydrateContent] 13.9 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Prepare homemade biscuits or canned biscuits according to package directions.", "Crumble sausage into skillet and brown.", "Pour off excess grease leaving about 4 tablespoons drippings in the skillet. Add cornstarch to skillet; stir to loosen the crust bits in skillet. Slowly add the milk and continue to stir until creamy and smooth.", "Add more cold milk if gravy thickens too fast. Return cooked sausage to the gravy.", "Stir well to blend.", "Cut biscuits in half and spoon the sausage gravy on top." ]
[Name] Breakfast Sausage Gravy [AuthorId] 1882 [AuthorName] Tonkcats2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Breakfast Sausage Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", NA] [RecipeIngredientParts] ["sausage", "flour", "milk", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 1849.2 [FatContent] 148.4 [SaturatedFatContent] 55.5 [CholesterolContent] 331.4 [SodiumContent] 4371.9 [CarbohydrateContent] 51.5 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 72.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Use cast iron skillet, break up and brown sausage. Add flour to sausage; brown it up for awhile. This gives it a good color. Add milk required to give thick gravy; simmer to merge flavor. Add glob of sour cream just before serving, after removing from heat. Serving suggestions: Serve on top of toast, biscuit, hash browns, home fries or whatever you're eating.
[Name] Tomato Soup Chocolate Cake [AuthorId] 1882 [AuthorName] Tonkcats2 [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-11-01T07:33:00Z [Description] Make and share this Tomato Soup Chocolate Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1 2/3", "2", "2", "1/2", "1", "1", "1/4", "1", "1", "2", "3", "2", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking powder", "baking soda", "water", "walnuts", "pecans", "butter", "cream cheese", "powdered sugar", "vanilla"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 5662.8 [FatContent] 240.1 [SaturatedFatContent] 104.0 [CholesterolContent] 770.8 [SodiumContent] 4981.6 [CarbohydrateContent] 854.0 [FiberContent] 32.5 [SugarContent] 600.9 [ProteinContent] 75.8 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 deg. Grease and flour A 9\"x13\" pan or a Bundt pan. Cream together butter and sugar. Add eggs, and beat until fluffy. Whisk together dry ingredients. Mix tomato soup and water. Add dry ingredients and soup mixture alternately to creamed mixture. Fold in nuts. Pour into pan and bake 30 minute in 9x13\" pan, or 40 minute in Bundt pan. Mix the glaze ingredients until smooth, and spread on cake when just slightly warm.
[Name] Jewish Chicken Soup with Matzo Balls [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT1H15M [TotalTime] PT1H45M [DatePublished] 1999-11-01T07:35:00Z [Description] Make and share this Jewish Chicken Soup with Matzo Balls recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1/2", "3/4", "1", "8", "2", "1", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["eggs", "salt", "matzo meal", "homemade chicken broth", "parsnips", "carrot", "onion", "broccoli floret", "mushroom", "fresh dill", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 103.2 [FatContent] 3.6 [SaturatedFatContent] 0.8 [CholesterolContent] 38.2 [SodiumContent] 771.0 [CarbohydrateContent] 10.2 [FiberContent] 0.7 [SugarContent] 1.4 [ProteinContent] 7.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo meal, oil and 3 Tbsp cold water. Cover and chill the mixture at least 1 hour or overnight. In a large pot, bring chicken broth to a boil. Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes. Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly. Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes. Ladle into bowls, sprinkle with dill or parsley and serve.
[Name] Light Fruitcake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 1999-11-10T01:13:00Z [Description] I don't know how low fat these recipes are, but they have less butter and eggs than most Fruitcakes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1/2", NA, "2", "1", "1", "1", "1", "2/3", "3", "2", "2"] [RecipeIngredientParts] ["flour", "salt", "sugar", "orange", "pecan halves", "seedless raisin", "baking powder", "butter", "eggs", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5603.6 [FatContent] 284.9 [SaturatedFatContent] 95.3 [CholesterolContent] 960.0 [SodiumContent] 2655.8 [CarbohydrateContent] 739.6 [FiberContent] 52.1 [SugarContent] 373.3 [ProteinContent] 80.4 [RecipeServings] nan [RecipeYield] 1 fruitcake [RecipeInstructions] Sift flour with baking powder and salt. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add grated orange and lemon rinds. Add sifted flour mixture alternately with fruit juice. Mix well. Stir in pecans and fruits. Pack into a greased and wax paper lined 9 x 13-inch loaf pan. Bake in preheated oven at 250 degrees for 3 hours or until cake tests done. Cool on rack. Remove from pan. Wrap cooled cake in foil to keep moist.
[Name] Light Fruitcake IIi [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Light Fruitcake IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/3", "1", "1", "1 1/2", "2", "4", "1"] [RecipeIngredientParts] ["plain flour", "baking powder", "salt", "dates", "pecans", "eggs", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13090.7 [FatContent] 678.5 [SaturatedFatContent] 63.0 [CholesterolContent] 846.0 [SodiumContent] 2689.0 [CarbohydrateContent] 1783.6 [FiberContent] 163.0 [SugarContent] 1402.5 [ProteinContent] 154.1 [RecipeServings] nan [RecipeYield] 1 fruitcake [RecipeInstructions] Combine flour, baking powder and salt. Add fruit and mix well to coat with flour. Beat eggs until light and fluffy. Gradually beat in sugar. Add fruit-flour mixture and nuts. Mix well with hands. Grease tube pan. Line with brown paper; grease paper. Bake at 275 degrees about 1 hour and 15 minutes or until done. Let cake stand in pan about 10 minutes. Turn out on rack to cool.
[Name] Light Fruitcake II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Light Fruitcake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1 1/2", "1", "1/2", "2/3", "2", "3", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["lemon juice", "seedless raisins", "golden raisins", "walnuts", "butter", "sugar", "eggs", "flour", "baking powder", "salt", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 6674.5 [FatContent] 229.0 [SaturatedFatContent] 96.2 [CholesterolContent] 994.2 [SodiumContent] 2794.2 [CarbohydrateContent] 1116.7 [FiberContent] 39.1 [SugarContent] 662.6 [ProteinContent] 102.0 [RecipeServings] nan [RecipeYield] 1 fruitcake [RecipeInstructions] Cook raisins in water 10 minutes and then drain, cool and set aside. Cream butter and sugar, add beaten eggs, beat well. Add flour, baking powder and salt, sifted together. Add milk, lemon juice and mixed fruit; mix together raisins, walnuts, blending well. Grease and flour angel food pan. Fill half full, put rest of batter in a loaf pan and bake 1 1/2 to 1 3/4 hours at 300 degrees.
[Name] Jellied Cranberry Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Jellied Cranberry Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/4", "1/2", "1", NA] [RecipeIngredientParts] ["raspberry Jell-O gelatin", "water", "water", "orange", "pineapple", "Ocean Spray whole cranberry sauce", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1299.2 [FatContent] 18.5 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 768.4 [CarbohydrateContent] 284.3 [FiberContent] 11.1 [SugarContent] 263.9 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] 1 9-inch square pan [RecipeInstructions] Dissolve Jello in hot water. Add cold water. Chill until partially set. Fold in the diced orange, pineapple, cranberry sauce and chopped nuts. Chill until firm. May use cream cheese on the top. Fills a 9-inch square pan.
[Name] Jellied Cranberry Salad II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Jellied Cranberry Salad II recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["cranberries", "sugar", "celery", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2848.7 [FatContent] 71.1 [SaturatedFatContent] 9.5 [CholesterolContent] 0.0 [SodiumContent] 1397.2 [CarbohydrateContent] 553.1 [FiberContent] 25.8 [SugarContent] 500.9 [ProteinContent] 33.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Grind cranberries. Combine with sugar and let stand until sugar dissolves. Dissolve Jello in 3 1/2 cups water and let partly set. Then add celery, nuts and orange to berries. Mix well. Stir mixture into Jello and let Jello completel y set up.
[Name] Jellied Cranberry Salad III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Jellied Cranberry Salad III recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["raspberry Jell-O gelatin", "water", "water", "orange", "pineapple", "cranberry sauce", "walnuts", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2255.4 [FatContent] 116.8 [SaturatedFatContent] 47.5 [CholesterolContent] 249.9 [SodiumContent] 1269.7 [CarbohydrateContent] 292.9 [FiberContent] 11.9 [SugarContent] 271.1 [ProteinContent] 31.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Dissolve Jello in hot water. Add cold water and chill until partially set. Fold in orange, crushed pineapple, cranberry sauce and walnuts. Chill until firm. Cream cream cheese w ith some of juice off the fruit to use as dressing.
[Name] Biscuits for Biscuits and Gravy [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-11-02T05:03:00Z [Description] Make and share this Biscuits for Biscuits and Gravy 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/38/57/picx9NxZw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/57/picTakbMh.jpg"] [RecipeCategory] Breads [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/3", "2/3"] [RecipeIngredientParts] ["self-rising flour", "baking powder", "sugar", "salt", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 81.2 [FatContent] 3.8 [SaturatedFatContent] 1.0 [CholesterolContent] 0.8 [SodiumContent] 332.7 [CarbohydrateContent] 10.2 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 20 (2 inch) biscuits [RecipeInstructions] Sift dry ingredients into mixing bowl. Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like \"meal.\" Stir in almost all the milk. If dough does not seem pliable, add the remaining milk. Use enough milk to make a soft, puffy dough easy to roll out. Knead on a light floured board. Too much handling makes tough biscuits. Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits. Place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides. Bake 10 to 12 minutes at 450 degrees. ANGEL BISCUITS 1 pkg. dry yeast 1/4 cup warm water 2 1/2 cup flour 1/2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoons salt 1/8 cup sugar 1/2 cup shortening 1 cup b uttermilk . Dissolve the yeast in warm water and set aside. Mix the dry ingredients in the order given (flour, baking soda, baking powder, salt and sugar], cutting in the shortening as you normally do for biscuits or pie dough. Stir in the buttermilk, also the water-yeast mixture. Blend thoroughly and the dough is ready to be refrigerated in a large covered bowl or made into biscuits. When you are ready to make the dough into biscuits, turn it out onto a floured board and knead lightly as for regular biscuits. Roll out and cut with a biscuit cutter and place in a greased pan. Let the biscuits rise slightly (if the dough is cold, it will take a little longer for them to rise than when first mixed] and pop into a 400 degrees oven until lightly browned (about 20 minutes].
[Name] Shepherd's Pie With Eggplant (Aubergine) [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 1999-11-02T05:06:00Z [Description] Make and share this Shepherd's Pie With Eggplant (Aubergine) recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", NA, "1/2", "1/2", "1/2", "1 1/2", NA, "1", "1", NA, "1", "12", "1", "1", "1/4", "1/2", "1/2", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["potatoes", "butter", "yogurt", "chives", "parsley", "butter", "onion", "garlic clove", "salt", "black pepper", "celery", "mushrooms", "eggplant", "green bell pepper", "thyme", "basil", "oregano", "peas", "cheddar cheese", "wheat germ", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 262.8 [FatContent] 9.6 [SaturatedFatContent] 5.6 [CholesterolContent] 25.3 [SodiumContent] 511.6 [CarbohydrateContent] 36.6 [FiberContent] 8.5 [SugarContent] 7.0 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Cook the potatoes (in their skins] in boiling water, until soft. Drain, and mash the first 5 ingredients. Set aside. In a large, heavy skillet, saute the onions and garlic in 1 1/2 Tbsp of butter, with salt and pepper, until the onions are soft (5-8 minutes]. Add the celery, mushrooms, and eggplant. Cook over low heat, stirring occasionally. When the eggplant is cooked through (and this will happen more quickly if you cover the skillet between stirrings], add green pepper, herbs, and peas. Continue cooking about 5 minutes longer. Remove from heat; toss with cheese, wheat germ, and vinegar. Spread this mixture into your buttered deep-dish casserole. Spread the mashed potatoes on top, as a crust. OPTIONAL (and OPTIMAL]: Sprinkle extra cheese plus some paprika on top. Bake, uncovered, 35 minutes.
[Name] Sweetened Soy Sauce [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-02T05:08:00Z [Description] This isn't "minimal-prep", but you can make a batch up and store it in the fridge for future reference. And it smells so good while simmering.... (translated from a Japanese TV cooking course) [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2/3", "1/2", "1", "1", "15", NA, "15"] [RecipeIngredientParts] ["soy sauce", "sugar", "sake", "sherry wine", "onions", "round onion", "ginger", "cinnamon sticks", "star anise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 906.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16096.2 [CarbohydrateContent] 169.9 [FiberContent] 5.8 [SugarContent] 143.3 [ProteinContent] 32.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients in pan, bring to boil, and simmer over low heat for approximately one hour, until liquid has reduced to about 2/3. Strain, cool, and store in fridge for up to one month. Use in same quantities as Oyster Sauce.
[Name] Phil's Italian Sausage [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Phil's Italian Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "3/8", "3/8", "1 1/2"] [RecipeIngredientParts] ["pork", "sage", "garlic powder", "onion powder", "mace", "black pepper", "allspice", "clove", "fennel seeds"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 163.1 [FatContent] 7.4 [SaturatedFatContent] 2.6 [CholesterolContent] 65.0 [SodiumContent] 45.1 [CarbohydrateContent] 0.6 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 22.2 [RecipeServings] nan [RecipeYield] 24 patties [RecipeInstructions] Mix well. Shape into patties. Wrap individually to freeze if desired. To prepare, fry as any pork sausage. Will make 24 patties. Note: No salt is used in this recipe for diet reasons and so many spices are used I have never noticed the salt being deleted.
[Name] Homemade Sausage [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Homemade Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "3", "1/4", "2", "2", "2", "2", NA] [RecipeIngredientParts] ["fatty pork", "sage", "pepper", "salt", "cloves", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.7 [FatContent] 10.0 [SaturatedFatContent] 3.4 [CholesterolContent] 70.7 [SodiumContent] 449.4 [CarbohydrateContent] 0.6 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 23.2 [RecipeServings] nan [RecipeYield] 36 patties [RecipeInstructions] Put pork through fine blade of meat grinder twice. Put meat in mixing bowl; add remaining ingredients. Knead well with hands to blend spices thoroughly. Shape into 36 patties. Fry at once or freeze.
[Name] Toasted Pumpkin Seeds ( Pepitas) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Toasted Pumpkin Seeds ( Pepitas) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["High Protein", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "1"] [RecipeIngredientParts] "margarine" [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 886.6 [FatContent] 81.9 [SaturatedFatContent] 14.7 [CholesterolContent] 0.0 [SodiumContent] 108.8 [CarbohydrateContent] 13.9 [FiberContent] 7.7 [SugarContent] 1.8 [ProteinContent] 39.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Preheat oven to 350°F. Wipe fibers from pumpkin seeds but do not wash them. Coat seeds with mixture of oil and margarine. Spread seeds on a baking sheet. Sprinkle with coarse salt to taste and toast for 30 minutes or until they are crisp and golden.
[Name] Pumpkin Seed Snack Combo [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pumpkin Seed Snack Combo recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "6", "4", "1", "2", "1", "1", "3/4", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "Worcestershire sauce", "seasoning salt", "salted peanuts", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.5 [FatContent] 40.1 [SaturatedFatContent] 11.7 [CholesterolContent] 30.5 [SodiumContent] 505.3 [CarbohydrateContent] 34.2 [FiberContent] 6.7 [SugarContent] 4.0 [ProteinContent] 19.0 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Wash pumpkin seeds and blot dry with paper towels. Spread seeds on jelly roll pan and bake at 275 degrees for 5 minutes or until dry. Remove seeds from pan and set aside. Melt butter in same pan. Add Worcestershire sauce and seasoned salt. Add seeds, cereals, chow mein noodles and peanuts, stirring to coat. Bake another 40 minutes, stirring several times. Cool mixture on paper towels. Store in airtight container. Add raisins just before serving if desired.
[Name] C-C-P [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this C-C-P recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Low Cholesterol", "Winter", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["cauliflower florets", "fresh parsley", "onion", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.4 [FatContent] 30.4 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 157.2 [CarbohydrateContent] 36.3 [FiberContent] 11.6 [SugarContent] 15.0 [ProteinContent] 16.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Slice onion thin; separate into rings. Peel carrots and slice diagonally. Saute onion in oil 1 to 2 minutes. Toss in cauliflower and carrots. Add a bit of water; cover and steam vegetables about 15 minutes, stirring occasionally. Toss with parsley and pumpkin seeds. Serve hot.
[Name] Oven-Baked Caramel Corn [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Oven-Baked Caramel Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["7 -8", "2", NA, NA, "1", "1", "1", NA, "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["mixed salted peanuts", "sunflower seeds", "brown sugar", "granulated sugar", "butter", "margarine", "salt", "white corn syrup", "vanilla extract", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 935.2 [FatContent] 52.2 [SaturatedFatContent] 20.7 [CholesterolContent] 69.7 [SodiumContent] 1116.4 [CarbohydrateContent] 114.2 [FiberContent] 8.0 [SugarContent] 66.9 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] 7-8 quarts [RecipeInstructions] ["Preheat oven to 250 degrees.", "Place popcorn, peanuts, pumpkin seeds and sunflower seeds in a large container.", "In medium sized saucepan, over medium high heat, bring all remaining ingredients except baking soda to a boil 5 minutes, stirring occasionally.", "Remove from heat and carefully stir in baking soda.", "Pour mixture over popcorn, mix in flat pans.", "Bake in batches 1 hour, stirring several times.", "Remove from oven and stir occasionally while mixture cools.", "Store in airtight containers." ]
[Name] Cheese & Yellow Squash Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 1999-11-02T05:13:00Z [Description] Make and share this Cheese & Yellow Squash Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "1", "8", "1", NA, NA, NA, NA, NA, "1/4 - 1/2"] [RecipeIngredientParts] ["onion", "eggs", "egg substitute", "garlic powder", "vegetarian worcestershire sauce", "sugar", "Tabasco sauce", "butter"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 725.0 [FatContent] 54.1 [SaturatedFatContent] 33.6 [CholesterolContent] 195.8 [SodiumContent] 1262.6 [CarbohydrateContent] 22.1 [FiberContent] 2.9 [SugarContent] 5.2 [ProteinContent] 39.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Coat baking dish lightly with butter. Grate all the cheese, then save a small amount aside to sprinkle on top of the casserole. Cut the squash into medium thin slices, the onion in very thin slices. Cook squash/onion the following way: place cut squash and onion in a pan of cold water. Bring to a boil, then immediately remove from stove and drain well. Combine squash/onion with most of the shredded cheese, 1/2 stick of butter, 1 cup of seasoned bread crumbs. This will form a thick \"pasty\" mixture. Add 1 beaten egg (or substitute]. If mixture is too runny, add a little more bread crumbs. If too dry, add a little milk. Add to mixture a heavy \"dash\" of Worcestershire, 1/2 to 1 tsp of sugar (to taste], a dash of Tabasco sauce, a good dash of garlic powder, then salt and pepper to taste. Mix well. Spoon mixture into the buttered baking dish. Sprinkle top lightly with bread crumbs and the small amount of grated cheese that was set aside. Cut small amount of butter into a few thin slices and \"dot\" on top of casserole. Bake at 350 degrees F for 35 minutes. Let cool slightly before serving to \"set\" the casserole.
[Name] Slow Roasted Turkey [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT9H [PrepTime] PT0S [TotalTime] PT9H [DatePublished] 1999-11-02T05:14:00Z [Description] Make and share this Slow Roasted Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["8 -12", NA] [RecipeIngredientParts] ["turkey", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 726.4 [FatContent] 36.4 [SaturatedFatContent] 10.3 [CholesterolContent] 308.7 [SodiumContent] 295.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 92.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rub or brush butter over turkey. Place turkey in roaster. Cover with 9 cups of water. Cover with foil and place in 200 degrees oven for 30 minutes. Then cook at 150 degrees for 6 to 8 hours. Remove and slice.
[Name] Cracker Barrel Old Country Store Fried Apples [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-02T05:16:00Z [Description] Make and share this Cracker Barrel Old Country Store Fried Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["6", "1", "1/4", "1/4", "1/8", "1", "1"] [RecipeIngredientParts] ["tart apples", "lemon juice", "bacon drippings", "brown sugar", "salt", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 184.8 [FatContent] 8.8 [SaturatedFatContent] 3.4 [CholesterolContent] 8.2 [SodiumContent] 66.4 [CarbohydrateContent] 28.4 [FiberContent] 3.5 [SugarContent] 23.2 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg.
[Name] Hot Cocoa Mix II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-02T05:18:00Z [Description] Make and share this Hot Cocoa Mix II recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2"] [RecipeIngredientParts] ["powdered sugar", "instant nonfat dry milk powder", "miniature marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.2 [FatContent] 0.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.8 [SodiumContent] 41.2 [CarbohydrateContent] 22.4 [FiberContent] 0.5 [SugarContent] 20.5 [ProteinContent] 2.1 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] Combine all of the ingredients in a large bowl and mix well. Store in an airtight container. Combine 1/4 cup of mix with 3/4 cup of boiling water or milk. Stir well.
[Name] Deep-Fried Cornish Game Hens [AuthorId] 1883 [AuthorName] Tina in Ohio [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-02T05:20:00Z [Description] Make and share this Deep-Fried Cornish Game Hens 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/38/70/picpgtFSr.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3870/s26aDsN5QsqiRxtNKtFT_20171219_181251.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["vegetable shortening", "salt", "pepper", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 395.0 [FatContent] 11.3 [SaturatedFatContent] 2.9 [CholesterolContent] 309.9 [SodiumContent] 231.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 68.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Don't fill your stockpot more than half full with shortening/oil, to allow for the inevitable boiling up when the hens are added. Also, be sure the hens are at room temperature so the fat temperature doesn't drop dramatically from the shock of an ice-cold bird. Rinse the hens and pat completely dry, inside and out, with paper towels. Let stand at room temperature for 1 hour. Preheat the oven to 200 degrees F. Place a large wire cake rack over a jelly roll pan/cookie sheet. In a stockpot, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375 degrees F. Carefully put 1 Cornish hen in the hot shortening. Deep fry, turning occasionally, until golden brown.
[Name] Apple Pie Cake II [AuthorId] 1883 [AuthorName] Tina in Ohio [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-11-02T05:22:00Z [Description] Make and share this Apple Pie Cake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1/4", "2", "2", "1 1/2", "2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["flour", "sugar", "eggs", "baking soda", "vanilla extract", "cinnamon", "nutmeg", "salt", "ground cloves", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 255.4 [FatContent] 9.1 [SaturatedFatContent] 1.2 [CholesterolContent] 26.4 [SodiumContent] 327.8 [CarbohydrateContent] 41.5 [FiberContent] 1.5 [SugarContent] 24.0 [ProteinContent] 3.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Generously grease and lightly flour a 9- or 10-inch fluted tube pan. In a large mixer bowl at low speed beat pie filling, flour, sugar, oil, eggs, baking soda, vanil la, cinnamon, nutmeg, salt and cloves for 30 seconds. At medium speed beat for 3 minutes, scraping bowl occasionally. Stir in nuts. Pour into pan. Bake for 1 hour or until a wooden pick inserted in the center comes out clean. Cool upright in pan on a wire rack for 2 hours or until completely cooled. Remove from pan and serve.
[Name] Applesauce Candy [AuthorId] 1883 [AuthorName] Tina in Ohio [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-11-02T05:27:00Z [Description] Make and share this Applesauce Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1/4"] [RecipeIngredientParts] ["sugar", "unsweetened applesauce", "apricot gelatin", "peach gelatin", "walnuts", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1896.9 [FatContent] 58.4 [SaturatedFatContent] 5.5 [CholesterolContent] 0.0 [SodiumContent] 148.4 [CarbohydrateContent] 321.2 [FiberContent] 8.8 [SugarContent] 231.5 [ProteinContent] 44.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Grease an 8 x 8 x 2-inch baking pan. Place sugar and applesauce in a medium saucepan. Over medium heat bring to a boil and boil for 2 minutes. Stir in gelatin until dissolved; remove from heat. Stir in nuts. Pour into baking pan. Cover lightly and let stand at room temperature for 24 hours. Cut into 1-inch squares. Roll in powdered sugar. Let stand for 24 hours and roll in powdered sugar again.
[Name] Extra Rich Peanut Butter Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Extra Rich Peanut Butter Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2/3", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "milk", "miniature marshmallows", "crunchy peanut butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 218.9 [FatContent] 8.4 [SaturatedFatContent] 1.5 [CholesterolContent] 1.4 [SodiumContent] 88.4 [CarbohydrateContent] 34.1 [FiberContent] 1.3 [SugarContent] 30.0 [ProteinContent] 4.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine sugar and milk in saucepan. Cook to soft ball stage. Add remaining ingredients, stirring until blended. Pour into 8-inch greased square pan and cool. Cut into squares.
[Name] Cloud Topped Peanut Butter Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Cloud Topped Peanut Butter Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1", "1/2", "6", "1/2", "2", "1"] [RecipeIngredientParts] ["evaporated milk", "sugar", "salt", "butter", "brown sugar", "butter", "corn syrup", "confectioners' sugar", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2232.5 [FatContent] 96.0 [SaturatedFatContent] 42.0 [CholesterolContent] 116.4 [SodiumContent] 1326.6 [CarbohydrateContent] 327.8 [FiberContent] 7.4 [SugarContent] 282.9 [ProteinContent] 30.3 [RecipeServings] nan [RecipeYield] 3 1/4 pounds [RecipeInstructions] In heavy saucepan combine evaporated milk, sugar, salt and butter. Bring to a boil over moderate heat. Boil 8 minutes, stirring constantly. Remove from heat, add morsels. Stir until morsels melt and mixture is smooth. Spread into foil lined 9-inch pan. Chill 30 minutes. In heavy saucepan, combine brown sugar, butter and corn syrup. Stir until smooth. Bring to a boil. Remove from heat. Add confectioners sugar and walnuts. Stir until well blended. Spread over peanut butter fudge layer. Chill until firm (2 hours].
[Name] No-Cook Peanut Butter Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this No-Cook Peanut Butter Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2"] [RecipeIngredientParts] ["margarine", "vanilla", "confectioners' sugar", "creamy peanut butter"] [AggregatedRating] 3.0 [ReviewCount] 5.0 [Calories] 4207.9 [FatContent] 282.7 [SaturatedFatContent] 58.9 [CholesterolContent] 0.0 [SodiumContent] 2640.3 [CarbohydrateContent] 342.3 [FiberContent] 31.0 [SugarContent] 284.0 [ProteinContent] 129.7 [RecipeServings] nan [RecipeYield] 1 cookie sheet [RecipeInstructions] Melt margarine. Add ingredients together and mix well. Spread out on a cookie sheet and then refrigerate. Makes 1 standard size cookie sheet of delicious peanut butter fudge.
[Name] Chocolate Frosted Peanut Butter Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Chocolate Frosted Peanut Butter Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "1", "3/4", "1"] [RecipeIngredientParts] ["sugar", "butter", "evaporated milk", "miniature marshmallow", "chunky peanut butter", "vanilla extract", "salted peanuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 260.1 [FatContent] 14.7 [SaturatedFatContent] 4.1 [CholesterolContent] 7.1 [SodiumContent] 149.8 [CarbohydrateContent] 28.7 [FiberContent] 2.2 [SugarContent] 23.1 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 24 pieces [RecipeInstructions] ["In a heavy 2 quart saucepan, combine sugar, butter and evaporated milk.", "Stirring constantly, bring mixture to a full rolling boil over medium heat. Continue cooking and stirring 5 minutes.", "Remove from heat. Add marshmallows, peanut butter, vanilla and 1/2 cup of the chopped peanuts.", "Stir vigorously until marshmallows and peanut butter are melted and mixture blended.", "Turn into a buttered 8-inch square pan.", "Cool a few minutes until top \"sets\".", "Sprinkle chocolate over top.", "Let stand until chocolate melts, then spread over fudge with a spatula.", "Sprinkle remaining 1/4 cup chopped peanuts over chocolate and press in lightly.", "Cool, then cut into 1-inch squares.", "Refrigerate until ready to serve. Makes approximately 2 1/2 pounds fudge. To make Peanut-Butter Chocolate-Marbled Fudge: Follow recipe for Chocolate Frosted Peanut Butter Fudge except add semi-sweet chocolate pieces to fudge just before turning it into pan.", "Stir just a few times to secure a marbled appearance. Turn into pan as directed previously.", "Sprinkle remaining 1/4 cup chopped peanuts over top and press nuts down gently into fudge." ]
[Name] Fabulous Zucchini Bread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-02T05:31:00Z [Description] Make and share this Fabulous Zucchini Bread 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/38/77/01473193008.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/77/picbH5LtW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/77/3877.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "3/4", "1/4", "2", "1", "1", "2", "1", "1", "1", "1/2", "1/2", "1/2", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["eggs", "applesauce", "granulated sugar", "vanilla", "whole wheat flour", "all-purpose flour", "salt", "baking soda", "cinnamon", "nutmeg", "clove", "allspice", "ginger", "baking powder", "zucchini"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 927.0 [FatContent] 29.3 [SaturatedFatContent] 4.6 [CholesterolContent] 111.6 [SodiumContent] 979.0 [CarbohydrateContent] 153.8 [FiberContent] 8.3 [SugarContent] 83.1 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 5 mini loaves [RecipeInstructions] Preheat oven to 350 degrees. Cream together eggs, oil and applesauce. Add sugar and vanilla. Add dry ingredients and mix well. Stir in zucchini. Grease and flour loaf pans. Large loaf pans bake for 50 minutes or until a toothpick comes out clean. Small loaf pans bake approx. 25-30 minutes or until a toothpick comes out clean. Remove from oven to cooling racks and let cool until slightly warm before removing. Because this is a moist bread it freezes very well.
[Name] Caesar Salad Dressing [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Caesar Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", NA, "1/3", "1/4", "1/4"] [RecipeIngredientParts] ["eggs", "lemon juice", "salt", "pepper", "parmesan cheese", "Worcestershire sauce"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 896.9 [FatContent] 89.3 [SaturatedFatContent] 16.9 [CholesterolContent] 394.0 [SodiumContent] 4026.5 [CarbohydrateContent] 3.1 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 22.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Combine all together and serve over mixed greens."
[Name] Caesar Salad Dressing II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Caesar Salad Dressing II recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1/3", "1/2", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["garlic powder", "crouton", "salt", "pepper", "parmesan cheese", "egg", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1551.6 [FatContent] 147.1 [SaturatedFatContent] 28.1 [CholesterolContent] 230.0 [SodiumContent] 2377.9 [CarbohydrateContent] 32.4 [FiberContent] 2.0 [SugarContent] 3.6 [ProteinContent] 29.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix garlic powder, 1/4 cup salad oil and croutons; let stand 15 minutes. Mix remaining ingredients; blend well. Mix all together. Serve over romaine salad.
[Name] Caesar Salad Dressing III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Caesar Salad Dressing III recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1", "1/4", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["garlic powder", "egg", "Worcestershire sauce", "lemon juice", "pepper", "salt", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1272.4 [FatContent] 127.2 [SaturatedFatContent] 25.2 [CholesterolContent] 230.0 [SodiumContent] 2168.2 [CarbohydrateContent] 10.8 [FiberContent] 0.4 [SugarContent] 3.9 [ProteinContent] 25.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Mix in blender and refrigerate."
[Name] Baked Stuffed Artichokes [AuthorId] 1883 [AuthorName] Tina in Ohio [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-02T05:29:00Z [Description] Make and share this Baked Stuffed Artichokes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1/3", "1", "1/2", "1/4", "2", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["artichokes", "lemon juice", "salt", "olive oil", "garlic", "oregano", "black pepper", "olive oil", "water", "chicken bouillon", "butter", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 596.2 [FatContent] 48.5 [SaturatedFatContent] 18.1 [CholesterolContent] 61.0 [SodiumContent] 2079.2 [CarbohydrateContent] 37.8 [FiberContent] 7.8 [SugarContent] 1.6 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim artichokes and remove chokes. Add juice and salt to a large kettle of boiling water. Add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily. Drain artichokes upside-down on paper towels. Preheat oven to 375 F. In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper. Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil. Place in an 8 x 8 x 2-inch baking dish. In a measuring cup combine water and bouillon; pour into bottom of baking dish. Bake artichokes for 20 minutes or until heated through. In a small saucepan over low heat melt butter. Stir for 3 to 5 minutes or just until butter begins to brown. Do not burn. Remove from heat; add lemon juice. Place artichokes on individual serving plates. Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.
[Name] Quick-N-Easy Blueberry Muffins [AuthorId] 1864 [AuthorName] quotequotecarolreu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-02T05:40:00Z [Description] Make and share this Quick-N-Easy Blueberry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Lunch/Snacks", "Berries", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2"] [RecipeIngredientParts] ["frozen yogurt", "self-rising flour", "fresh blueberries", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.4 [FatContent] 1.6 [SaturatedFatContent] 0.9 [CholesterolContent] 5.3 [SodiumContent] 283.6 [CarbohydrateContent] 20.9 [FiberContent] 1.1 [SugarContent] 4.4 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mix frozen yogurt and flour. Fold in blueberries. Spoon into 6 muffin tins coated with cooking spray. Bake at 375 for 20 to 25 minutes or until a toothpick inserted in muffins tests done. While hot, sprinkle muffin tops with sugar if desired.
[Name] Pear Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 1999-11-02T05:37:00Z [Description] Make and share this Pear Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "3", "1", "3", "1", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["sugar", "eggs", "vanilla", "flour", "cinnamon", "pears", "powdered sugar", "hot water"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 755.3 [FatContent] 41.7 [SaturatedFatContent] 5.7 [CholesterolContent] 63.5 [SodiumContent] 114.0 [CarbohydrateContent] 90.5 [FiberContent] 3.6 [SugarContent] 56.5 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream sugar and oil; add eggs and vanilla; beat well. Add flour and cinnamon with a spoon. Add pears and nuts. Pour in a greased bundt pan and bake 1-1/2 hours at 325 degrees Fahrenheit. Icing: Place powdered sugar in a bowl. Add pear juice and enough hot water to make a thin consistency to pour over cake. Allow cake to cool.
[Name] English Muffin Bread II [AuthorId] 1864 [AuthorName] quotequotecarolreu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-02T05:45:00Z [Description] Make and share this English Muffin Bread 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/38/88/Lto4wSN2TDGHgxLyEOZL_29712537631.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/88/uOmohdaRHG0zzRbD2q3j_29759109926.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "European", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["5", "2", "1", "2", "1/4", "2", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "active dry yeast", "sugar", "salt", "baking soda", "skim milk", "water", "cornmeal"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 107.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.4 [SodiumContent] 220.0 [CarbohydrateContent] 21.8 [FiberContent] 0.9 [SugarContent] 0.6 [ProteinContent] 3.7 [RecipeServings] 24.0 [RecipeYield] 2 loaves [RecipeInstructions] In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff.] DO NOT KNEAD. Spray with cooking spray two 8 1/2 x 4 1/2 x 2 1/2\" loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast. NOTES : If desired wrap 1 loaf in foil and freeze.
[Name] Shepherd's Pie V [AuthorId] 1884 [AuthorName] Ekaterina Fouxon [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-11-02T05:51:00Z [Description] Make and share this Shepherd's Pie V recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA, "1", "2"] [RecipeIngredientParts] ["beef", "onion", "salt", "pepper", "mashed potatoes"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 939.8 [FatContent] 81.5 [SaturatedFatContent] 33.8 [CholesterolContent] 114.5 [SodiumContent] 651.0 [CarbohydrateContent] 40.3 [FiberContent] 3.3 [SugarContent] 6.2 [ProteinContent] 13.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Fry the ground meat and onion together until meat is brown and onion is translucent. Drain the fat. Add salt and pepper to taste. Place into oven proof baking dish. Pour cream style corn over the top. Spread mashed potatoes over the top. Bake for 30 min or until golden brown.
[Name] No Fat Fruitcake [AuthorId] 1864 [AuthorName] quotequotecarolreu [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-02T05:47:00Z [Description] Make and share this No Fat Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "8", "1", "1", "2", "4", "3", "1/2", "1", "1", "1", NA, NA, NA, "1", NA] [RecipeIngredientParts] ["granulated sugar", "light brown sugar", "fat free cream cheese", "lemon", "vanilla", "eggs", "all-purpose flour", "cornstarch", "salt", "nonfat sour cream", "dried cranberries", "dried cherries", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.1 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 33.1 [SodiumContent] 186.6 [CarbohydrateContent] 41.0 [FiberContent] 1.0 [SugarContent] 21.3 [ProteinContent] 4.8 [RecipeServings] 24.0 [RecipeYield] 1 cake [RecipeInstructions] ["Citrus Glaze: Combine sugar and enough orange juice to make a glaze consistency.", "Cake: Beat sugars, cream cheese, citrus rinds, and vanilla until smooth in large bowl; beat in e ggs.", "Mix in combined flour, cornstarch, baking soda, and salt alternately sour cream.", "Mix in fruit. Pour batter into greased 12 cup fluted tube pan.", "Bake at 350°F until toothpick inserted in center comes out clean, about 60 minutes.", "Cool in pan on rack 10 minutes; remove from pan and cool.", "Drizzle with glaze." ]
[Name] Aduki Bean Stew [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-02T05:55:00Z [Description] This is an adopted recipe. I have not yet tried it, but hope to eventually. Please let me know if you try it and how it turns out via a review. Any opinions/changes will be taken into consideration! Thanks! [Images] character(0) [RecipeCategory] Stew [Keywords] ["Beans", "< 60 Mins"] [RecipeIngredientQuantities] ["125", NA, "1", "2", "1", "1", "250", "1", "2", NA, "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["adzuki beans", "soya margarine", "onion", "garlic cloves", "leek", "carrot", "mushrooms", "sweet paprika", "whole wheat flour", "chili sauce", "soy sauce", "tomato paste", "canned tomatoes", "fresh ground black pepper", "fresh flat-leaf parsley"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 249.6 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 599.0 [CarbohydrateContent] 50.2 [FiberContent] 10.7 [SugarContent] 9.2 [ProteinContent] 14.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Saute the onion in the margarine until golden.", "Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until the vegetables are just soft.", "Mix in the paprika and flour and stir for another minute.", "Add the remaining ingredients, including the cooked aduki beans, plus enough reserved bean cooking liquid to half-cover the ingredients.", "Stir well, cover and simmer for about 30 minutes, stirring occasionally and adding more cooking liquid if it gets too dry.", "Season with black pepper and parsley and serve." ]
[Name] Vegetarian Shepherd's Pie [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Vegetarian Shepherd's 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/38/93/picRKEgr6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/38/93/picjhEuIP.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "2", NA, "1", "1", "8", "1", "2", "1", "1/2", "1", "1/2", "275", NA, "1"] [RecipeIngredientParts] ["parsley", "adzuki beans", "brown rice", "water", "onion", "carrots", "soy sauce", "tomato paste", "garlic powder", "oregano", "basil", "marjoram", "potato"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 309.8 [FatContent] 4.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 364.9 [CarbohydrateContent] 59.0 [FiberContent] 9.2 [SugarContent] 5.9 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash the beans and rice in plenty of cold water. Combine about 4 cups of water with beans and rice and cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later. Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots and cook covered for 5 minutes. Add the cooked beans and rice. Stir well and let saute for a few minutes, ensuring that the mixture does not burn. Combine the soy sauce, tomato paste, herbs and stock. Mix well and pour into the skillet. Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning. Add more stock if necessary. Transfer into a casserole. Top the cooked vegetables with mashed potatoes. Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned. Serve with vegetables or a green salad.
[Name] My Shepherd's Pie [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this My Shepherd's Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", NA] [RecipeIngredientParts] ["roast beef", "onion", "water", "mashed potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.5 [FatContent] 18.9 [SaturatedFatContent] 7.1 [CholesterolContent] 176.8 [SodiumContent] 127.1 [CarbohydrateContent] 3.5 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 61.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grind the roast beef. Saute the onion and add Bovril, water, and beef. Cook for a short time. Put in a casserole. Top with mashed potatoes and put in 375 F oven for about 30 minutes. Brown under broiler. I must admit that I sometimes use a gravy mix instead of the Bovril and about 2 cups of gravy as a replacement is wonderful.
[Name] Pumpkin Cookies [AuthorId] 1865 [AuthorName] hlk4741 [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 1999-11-02T05:59:00Z [Description] Make and share this Pumpkin Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Vegetable", "Low Protein", "Winter", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1", "1", "2", "1/2", "1", "3", "4", "1", "1"] [RecipeIngredientParts] ["vegetable shortening", "white sugar", "egg", "canned pumpkin", "vanilla extract", "flour", "baking powder", "baking soda", "cinnamon", "salt", "brown sugar", "butter", "milk", "powdered sugar", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 167.0 [FatContent] 7.8 [SaturatedFatContent] 2.6 [CholesterolContent] 9.7 [SodiumContent] 119.2 [CarbohydrateContent] 23.6 [FiberContent] 0.5 [SugarContent] 16.9 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 32 cookies [RecipeInstructions] Combine. Mix well and drop by spoonfuls onto greased cookie sheet. Bake at 350°F for 10-12 minutes. Frosting: Boil first three ingredients together for 2 minutes. Cool and add powdered sugar and vanilla. Ice cool cookies.
[Name] Chocolate Truffles [AuthorId] 1887 [AuthorName] Vicky Sinclair [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T04:32:00Z [Description] Make and share this Chocolate Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "8", "1/4"] [RecipeIngredientParts] ["chocolate chips", "pecans", "cream cheese", "Kahlua"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2468.9 [FatContent] 186.6 [SaturatedFatContent] 93.5 [CholesterolContent] 249.5 [SodiumContent] 701.9 [CarbohydrateContent] 179.1 [FiberContent] 18.6 [SugarContent] 148.6 [ProteinContent] 31.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Mix well and roll in cocoa."
[Name] Butter Bean Dip with Basil [AuthorId] 140806 [AuthorName] Hadice [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T04:35:00Z [Description] Adapted from a recipe posted to rec.food.recipes originally adapted from a recipe by Jordans Naturally-Seasoned Chips [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "4", "1", NA, "1"] [RecipeIngredientParts] ["zucchini", "garlic", "parmesan cheese", "nutritional yeast flakes", "fresh basil", "butter beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.7 [FatContent] 1.8 [SaturatedFatContent] 0.9 [CholesterolContent] 4.4 [SodiumContent] 260.5 [CarbohydrateContent] 11.8 [FiberContent] 3.5 [SugarContent] 0.9 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] 20 tbsps [RecipeInstructions] Wash the zucchini, but leave it whole. Cook in a pan of simmering water until very soft - about 20 minutes. Squeeze most of the water out of the zucchini and chop roughly. Put all ingredients into a blender and puree until smooth. Let stand at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.
[Name] Cobbler Made With Bisquick Mix [AuthorId] 1888 [AuthorName] holbrook [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-03T04:39:00Z [Description] From the Bisquick Best Recipes booklet (I think I ordered this from an ad a couple of years ago - you might try their 800-336-9331 number ("Quick and Easy Recipes") to see if you can get a copy. Maybe bettycrocker.com has a pointer too. Fruit Cobbler [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "1", "1/4", "1/4"] [RecipeIngredientParts] ["Bisquick", "sugar", "milk", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.1 [FatContent] 6.2 [SaturatedFatContent] 2.5 [CholesterolContent] 6.1 [SodiumContent] 329.1 [CarbohydrateContent] 18.8 [FiberContent] 0.5 [SugarContent] 5.0 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425 degrees F. Grease 1.5-quart casserole. Heat pie filling to boiling in 1-quart saucepan. Pour into casserole. Stir remaining ingredients until dough forms. Drop by 6 spoonfuls onto hot pie filling; sprinkle lightly with granulated sugar if desired. Bake about 20 minutes or until biscuits are golden brown. 6 servings.
[Name] Pumpkin Bread Pudding With Ginger Cream [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-11-03T04:40:00Z [Description] Make and share this Pumpkin Bread Pudding With Ginger Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1 1/4", "1 1/2", "3/4", "1/4", "1 1/2", "1 3/4", "2", "1", "1/2", "1", "3", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "cinnamon", "nutmeg", "butter", "margarine", "vanilla", "milk", "canned pumpkin", "raisins", "sugar", "ginger"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 439.5 [FatContent] 19.8 [SaturatedFatContent] 11.4 [CholesterolContent] 119.4 [SodiumContent] 326.0 [CarbohydrateContent] 59.7 [FiberContent] 2.3 [SugarContent] 39.1 [ProteinContent] 7.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Spray 8 or 9-inch square pan with nonstick cooking spray. In large bowl, beat eggs until well blended. Add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well. Add bread crumbs, milk and pumpkin; mix well. Let stand 10 minutes. Add raisins to batter; mix well. Spread evenly in sprayed pan. Bake for 37-47 minutes or until knife inserted 1 1/2-inches from edge comes out clean. Cool 30 minutes. In small bowl, beat whipping cream, gradually adding sugar and ginger until soft peaks form. To serve: Cut pudding into squares. Serve warm or cool topped with ginger cream. Store in refrigerator.
[Name] Tangy Ambrosia Sald [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-03T04:41:00Z [Description] Make and share this Tangy Ambrosia Sald 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/39/00/picAA4tmP.jpg" [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["coconut", "mandarin orange segments", "crushed pineapple", "sour cream", "lemon yogurt", "miniature marshmallow"] [AggregatedRating] 4.5 [ReviewCount] 29.0 [Calories] 141.8 [FatContent] 10.1 [SaturatedFatContent] 7.5 [CholesterolContent] 12.0 [SodiumContent] 26.2 [CarbohydrateContent] 13.2 [FiberContent] 1.9 [SugarContent] 10.0 [ProteinContent] 1.4 [RecipeServings] 10.0 [RecipeYield] 5 cups [RecipeInstructions] Combine all ingredients except marshmallows; chill for several hours. Add marshmallows right before serving. Also good with chopped pecans added! Note: the original recipe had you mix the marshmallows in at the same time as the other ingredients, but I prefer to add them later as stated to keep them from getting mushy.
[Name] Sugar-Free Pumpkin Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 1999-11-03T04:42:00Z [Description] Make and share this Sugar-Free Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", NA, "2", NA, "1", "1/4", "1/4", "1/8", "1/2", NA] [RecipeIngredientParts] ["pumpkin", "egg substitute", "artificial sweetener", "cinnamon", "allspice", "ginger", "salt", "reduced-fat graham cracker crumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 1.7 [SodiumContent] 99.6 [CarbohydrateContent] 8.7 [FiberContent] 0.4 [SugarContent] 5.6 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 8 servings. [RecipeInstructions] ["In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.", "Add the spices and salt, beat until well mixed.", "Stir in graham cracker crumbs.", "Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.", "Bake at 325'F for 50-55 minutes or until a knife inserted near the center comes out clean.", "Cool.", "If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.", "Store in the refrigerator.", "Sweet 'N Low or Sweet One are recommended for baking." ]
[Name] Garlic Rosemary Turkey [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T04:54:00Z [Description] Make and share this Garlic Rosemary Turkey 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/39/02/picjs7Ixh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/02/pic3Mv6rD.jpg"] [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "6 -8", "2", "2", "1"] [RecipeIngredientParts] ["turkey", "garlic", "lemons", "dried rosemary", "rubbed sage"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 1036.6 [FatContent] 51.6 [SaturatedFatContent] 14.5 [CholesterolContent] 436.1 [SodiumContent] 417.8 [CarbohydrateContent] 2.9 [FiberContent] 0.8 [SugarContent] 0.6 [ProteinContent] 131.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut six to eight small slits in turkey skin insert garlic between the skin and meat. Squeeze two lemon halves inside the turkey and leave them inside. Squeeze remaining lemon over outside of turkey. Spray the turkey with nonstick cooking spray; sprinkle with rosemary and sage. Place on a rack in a roasting pan. Bake, uncovered, at 325'F for 1 hour. Cover and bake 2 1/2 to 3 1/2 hours longer or until a meat thermometer reads 185'F.
[Name] Hot Reuben Casserole [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T04:55:00Z [Description] Make and share this Hot Reuben Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/4", "2", "1/2", "1", "1", "8", "1/3", "6", "2"] [RecipeIngredientParts] ["powdered white sauce mix", "milk", "spicy brown mustard", "caraway seed", "sauerkraut", "corned beef", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2028.8 [FatContent] 106.0 [SaturatedFatContent] 35.7 [CholesterolContent] 283.4 [SodiumContent] 7603.2 [CarbohydrateContent] 186.6 [FiberContent] 23.8 [SugarContent] 30.7 [ProteinContent] 85.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Prepare white sauce according to package directions using milk. Stir in the spicy brown mustard and caraway seeds. Set aside. Preheat oven to 350 F.", "In a small bowl, combine sauerkraut and relish.", "In another bowl, combine rye bread cubes and Thousand Island dressing.", "Grease a medium casserole dish.", "Spread half the bread mixture on the bottom followed by half the sauerkraut mixture and half the mustard sauce. Add the corned beef and the Swiss cheese. Layer with remaining sauerkraut mixture and remaining sauce. Top with remaining bread mix ture. Bake until the top is golden and filling is cooked through, about 35 minutes." ]
[Name] Springtime "Pine-Apple" Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 1999-11-03T04:56:00Z [Description] Make and share this Springtime "Pine-Apple" Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Apple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "2/3", "1/2", "2", "3", "2", NA] [RecipeIngredientParts] ["pineapple", "brown sugar", "granulated sugar", "salt", "quick-cooking tapioca", "apples", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1341.6 [FatContent] 23.9 [SaturatedFatContent] 14.7 [CholesterolContent] 61.1 [SodiumContent] 1559.4 [CarbohydrateContent] 295.3 [FiberContent] 11.4 [SugarContent] 265.7 [ProteinContent] 2.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine pineapple and red hots, cook over low heat until candies melt. Combine sugars, salt, tapioca and apples. Let stand 15 minutes. Combine pineapple and apple mixture, turn into pastry-lined 9\" pie pan. Adjust top crust and flute edges; cut vents. Bake at 425 degrees F for 40-50 minutes, or until filling is tender and crust golden. Partially cool on rack before serving.
[Name] Apple Cream Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 1999-11-03T05:00:00Z [Description] I got this recipe several years ago from Taste of Home. I really regret not making it sooner! We all loved it. The cream base complemented the apples beautifully. Excellent "as is" but also enjoyable with a little whipped cream on top. It's also really good for breakfast. ;) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/05/VGwNb2n9Q36imTDYYrov-apple_cream_pie1.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "3", NA] [RecipeIngredientParts] ["baking apples", "sugar", "heavy cream", "flour", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1940.4 [FatContent] 89.1 [SaturatedFatContent] 55.0 [CholesterolContent] 326.1 [SodiumContent] 97.9 [CarbohydrateContent] 293.5 [FiberContent] 12.6 [SugarContent] 251.9 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Place apples in pie shell. Combine sugar, cream and flour, pour over apples; sprinkle with cinnamon. Bake at 400'F for 10 minutes. Reduce to 375'F for 35-40 minutes or until pie is set in center. Serve warm or cold.
[Name] Crawfish Stew [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Crawfish Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Crawfish", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "1 1/2", "1", "1/4", "1", "1/2", "1", "1", "1", "3/4", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["crawfish", "all-purpose flour", "garlic", "water", "salt", "sugar", "green onion", "onion", "celery", "bay leaf", "whole tomato", "water", "crawfish fat", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1148.3 [FatContent] 109.8 [SaturatedFatContent] 14.3 [CholesterolContent] 0.0 [SodiumContent] 2406.9 [CarbohydrateContent] 39.6 [FiberContent] 4.7 [SugarContent] 8.6 [ProteinContent] 5.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a heavy bottom pot, make a roux by adding flour to heated oil. Over low heat stir constantly until a deep golden brown. Take pot away from heat for fear of burning. Add onions, garlic and celery; cook about 5 minutes or until tender. Stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper. Cook over high heat, stirring until sauce simmers, then reduce heat again. While sauce is simmering, combine remaining water with crawfish fat in a large saucepot. Cook over high heat, stirring constantly until it comes to a boil. Add sauce to fat and water; let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onions and parsley. Serve in soup plate over a scoop.
[Name] Crawfish Stew II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Crawfish Stew II recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Crawfish", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "4", "1/2", "1/2", "1", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["crayfish tails", "onions", "bell pepper", "celery", "flour", "parsley", "dried parsley", "garlic", "olive oil", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2680.6 [FatContent] 124.4 [SaturatedFatContent] 17.6 [CholesterolContent] 1457.3 [SodiumContent] 1033.1 [CarbohydrateContent] 160.4 [FiberContent] 20.0 [SugarContent] 23.9 [ProteinContent] 226.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Use an iron pot if possible. Heat cooking oil. Add flour and brown to a dark brown over a low fire. Be certain to keep stirring this mixture constantly. If the phone rings, do not answer. Add chopped seasoning; simmer over low heat about 1 hour. Season crawfish tails with salt, black pepper and red pepper and add to sauce mixture. Cover and continue to simmer over low heat for about 1 more hour. Serve over rice.
[Name] Summer Mincemeat Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Summer Mincemeat Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "8", "1", "1", "3", "1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["green tomatoes", "sour apples", "vinegar", "molasses", "brown sugar", "butter", "salt", "seedless raisin", "cinnamon", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6908.3 [FatContent] 100.4 [SaturatedFatContent] 59.5 [CholesterolContent] 244.0 [SodiumContent] 8274.2 [CarbohydrateContent] 1565.5 [FiberContent] 74.9 [SugarContent] 1326.0 [ProteinContent] 37.0 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Core the tomatoes and apples, but do not peel. Put both through the food chopper and add remaining ingredients. Pour into a large kettle and mix thoroughly. Bring to a boil and keep boiling for 5 minutes. Immediately put into jars and seal. This is ready to use as pie filling.
[Name] Green Tomato Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Green Tomato Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "5", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["tomatoes", "brown sugar", "flour", "cinnamon", "nutmeg", "salt", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 139.7 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 160.8 [CarbohydrateContent] 34.5 [FiberContent] 1.3 [SugarContent] 29.0 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make crust for 9-inch pie. Core green tomatoes and cut into thin wedges, as you do for apple pie. Mix together dry ingredients. Stir in lemon juice and tomatoes until tomatoes are coated. Fill pie crust and add top crust. Flute edge and slit top 4 or 5 times. Bake 30 minutes at 425 degrees. Reduce heat to 350 degrees and bake another 20 minutes. Tastes like mincemeat pie.
[Name] Any Fruit Cobbler Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 1999-11-03T06:14:00Z [Description] Make and share this Any Fruit Cobbler 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/39/10/picuICtzB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/10/piczz1QV7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/10/pic0UTjaN.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1 3/4", "2", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "Bisquick", "sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 450.4 [FatContent] 22.6 [SaturatedFatContent] 12.1 [CholesterolContent] 47.1 [SodiumContent] 533.1 [CarbohydrateContent] 58.9 [FiberContent] 0.8 [SugarContent] 37.6 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put margarine or butter in 15 x 9-inch pan. Put pan in oven until butter melts. Add sugar and mix in pan with butter. Add Bisquick in same pan. Add the milk and mix well. Pour fruit over the Bisquick. Do not mix. Bake at 375 degrees for 1 hour.
[Name] Sparkling Snickerdoodles [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Sparkling Snickerdoodles 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/39/11/pic9PEroe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/11/picc7y0ws.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1 1/2", "2 3/4", "1"] [RecipeIngredientParts] ["shortening", "eggs", "cream of tartar", "salt", "sugar", "flour", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 72.9 [FatContent] 3.6 [SaturatedFatContent] 0.9 [CholesterolContent] 6.2 [SodiumContent] 42.9 [CarbohydrateContent] 9.4 [FiberContent] 0.1 [SugarContent] 5.0 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Mix together thoroughly the shortening, sugar and eggs. Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes in medium to hot (400 degrees] oven until lightly brown but still soft. These cookies puff up at first, then flatten out with crinkled tops.
[Name] Moravian Christmas Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Moravian Christmas Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Healthy", "Christmas", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/3", "1/2", "1 1/2", "1", "4 -5", "1/2", "1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["dark molasses", "brown sugar", "shortening", "baking soda", "flour", "cinnamon", "mace", "water", "ginger", "clove"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 48.9 [FatContent] 1.1 [SaturatedFatContent] 0.4 [CholesterolContent] 1.0 [SodiumContent] 21.1 [CarbohydrateContent] 9.2 [FiberContent] 0.1 [SugarContent] 4.8 [ProteinContent] 0.5 [RecipeServings] 100.0 [RecipeYield] nan [RecipeInstructions] Combine molasses, sugar, lard and soda dissolved in 2 tablespoons hot water over low heat. Melt and cool. Add orange extract. Gradually add flour sifted with spices. Dough should be firm. Mix and knead thoroughly. Cover well and set in cool place to ripen. Roll small amounts of dough to 1/16\" - 1/8\" thick on a well floured board. Cut into shapes with floured cutters. Use old-fashioned cookie cutters for added interest. Place on greased tins, smoothing out any air bubbles. Bake at 350° for 12 minutes or until light brown--watch carefully.
[Name] Mocha Walnut Christmas Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Mocha Walnut Christmas Cookies 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/39/13/picPHc7aR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/13/picHFK47A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/13/picGftkZD.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Christmas", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1 1/4", "3/4", "1/2", "1/2", "1/2", "1", "1/2", "3/4"] [RecipeIngredientParts] ["instant coffee", "boiling water", "all-purpose flour", "salt", "margarine", "sugar", "brown sugar", "egg", "walnuts", "baking soda"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 107.2 [FatContent] 5.9 [SaturatedFatContent] 2.1 [CholesterolContent] 4.7 [SodiumContent] 97.5 [CarbohydrateContent] 13.9 [FiberContent] 0.7 [SugarContent] 9.9 [ProteinContent] 1.2 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Melt over hot (not boiling] water, 1/2 cup chocolate morsels. Stir until smooth; cool to room temperature. In small cup dissolve instant coffee in boiling water; set aside. In small bowl combine flour, baking soda and salt; set aside. In large bowl combine margarine, sugar, brown sugar and coffee; beat until creamy. Add egg and melted chips; mix well. Gradually add flour mixture, stir in remaining chocolate chips and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350° for 10-12 minutes or until golden brown.
[Name] Merry Christmas Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Merry Christmas Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "3", "1", "1", "7", "1/2", "3/4", "6", "2", "2"] [RecipeIngredientParts] ["margarine", "brown sugar", "eggs", "plain flour", "cinnamon", "baking soda", "pecans", "milk", "white seedless raisin", "dates", "cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.4 [FatContent] 7.6 [SaturatedFatContent] 0.9 [CholesterolContent] 5.8 [SodiumContent] 37.7 [CarbohydrateContent] 11.6 [FiberContent] 1.3 [SugarContent] 6.7 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 100 cookies [RecipeInstructions] Cream butter and sugar. Add eggs, flour, soda and cinnamon. Add milk then fruit mixture and nuts. Drop tea- spoonful on greased cookie sheet. Bake 5 minutes at 300 degrees. Makes more than a hundred.
[Name] Peanut Butter Fudge [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT30M [PrepTime] PT50M [TotalTime] PT1H20M [DatePublished] 1999-11-03T06:21:00Z [Description] Make and share this Peanut Butter Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1", "1/3", "1", "2 - 2 1/4"] [RecipeIngredientParts] ["granulated sugar", "peanut butter", "milk", "light corn syrup", "peanuts", "vanilla", "powdered sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 71.7 [FatContent] 2.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.3 [SodiumContent] 16.4 [CarbohydrateContent] 12.3 [FiberContent] 0.3 [SugarContent] 11.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 40 cubes [RecipeInstructions] Mix granulated sugar, milk, peanut butter & corn syrup in sauce pan. Heat to a boiling over medium heat, stirring frequently. Boil & stir 1 minute; remove from heat. Cool, without stirring, until bottom of pan is lukewarm, about 45 minutes. Stir in nuts & vanilla, add powdered sugar until mixture is very stiff. Press into buttered loaf pan (9x5x3]. Refrigerate until firm, about 30 minutes. Cut into 1 inch squares.
[Name] Peanut Butter Graham Cookies [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T06:26:00Z [Description] Make and share this Peanut Butter Graham Cookies 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/39/16/picKn2Emi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/16/picnz6qOr.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["peanut butter", "graham cracker crumbs", "confectioners' sugar", "corn syrup"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 77.5 [FatContent] 4.6 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 52.9 [CarbohydrateContent] 7.8 [FiberContent] 0.6 [SugarContent] 4.3 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] In a large bowl, combine peanut butter, graham cracker crumbs, confectioners' sugar, and corn syrup. Mix until smooth. Shape into 1-inch balls. Place on waxed paper-lined cookie sheets. Drizzle melted chocolate over balls or roll in colored sprinkles. Store covered in refrigerator.
[Name] Italian White Bean Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 1999-11-03T06:31:00Z [Description] Make and share this Italian White Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["European", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "6", "1", NA, "2", "1/4", "1", "2", "1", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["dried white beans", "yellow onion", "garlic cloves", "water", "bay leaf", "salt", "garlic cloves", "red wine vinegar", "red onion", "lemon juice", "Dijon mustard", "red bell pepper", "fresh basil", "parsley", "fresh sage", "black pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 285.9 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 33.2 [CarbohydrateContent] 52.7 [FiberContent] 12.8 [SugarContent] 4.8 [ProteinContent] 18.6 [RecipeServings] 6.0 [RecipeYield] 5 cups [RecipeInstructions] ["Note 1: OR borlotti beans, washed, picked over and soaked overnight or for at least 6 hours Serve this delicious salad warm in the winter or chilled in the summer.", "It makes a wonderful main dish.", "Drain the beans and combine with the white or yellow onion, the chopped garlic, the water and the bay leaf in a large, heavy-bottomed soup pot. Bring to a boil, reduce the heat, cover, and simmer for 1 hours.", "Add salt to taste and half the minced garlic, cover and cook 30 min to an hour, or until tender.", "Drain, reserving the cooking liquid.", "Meanwhile, combine 1 Tbsp red wine vinegar and 1 C water in a bowl; add the red onion.", "Add more water to cover if necessary and soak 30 minute.", "Drain.", "Mix together the lemon juice, vinegars, remaining garlic; mustard and 3/4 C cooking liquid from the beans.", "Add salt and pepper to taste and adjust the seasonings.", "Toss with the beans in a salad bowl, along with the red onion, bell pepper, herbs, pepper and more salt to taste. Serve warm or chilled." ]
[Name] Christmas Balls [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 1999-11-03T06:20:00Z [Description] Make and share this Christmas Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Christmas [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["graham cracker", "mini marshmallows", "maraschino cherries", "walnuts", "coconut"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 10397.6 [FatContent] 453.7 [SaturatedFatContent] 288.0 [CholesterolContent] 287.3 [SodiumContent] 4466.5 [CarbohydrateContent] 1525.8 [FiberContent] 95.0 [SugarContent] 1088.7 [ProteinContent] 154.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix in large pan, refrigerate 2 hours. Roll into balls then roll in coconut.
[Name] Orange Muffins [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T06:33:00Z [Description] Make and share this Orange Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Oranges", "Citrus", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "6", "2", "1", "1/2", "2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["unbleached flour", "baking powder", "sugar", "canola oil", "nonfat plain yogurt", "sugar", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 159.5 [FatContent] 2.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 98.4 [CarbohydrateContent] 32.3 [FiberContent] 0.8 [SugarContent] 12.0 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Note that there are no are no eggs in this recipe, so these may be enjoyed by those who can't eat eggs. Preheat oven to 375F. Spray 12 muffin tins with cooking spray. Mix the flour, baking powder, and 1/4 cup sugar together. Set aside. In a large bowl, beat the thoroughly thawed orange juice concentrate, oil, yogurt, and apricot preserves together. Stir in the apricots. Slowly stir the flour mixture into the liquid ingredients just until everything is moistened. Do not overmix. Spoon the batter into the muffin tins. Mix the sugar, cinnamon, and nutmeg together, and sprinkle over the mu ffins. Bake for 20 to 25 minutes or until a cake tester comes out clean.
[Name] Curried Marmalade-Mustard Chicken [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-03T06:29:00Z [Description] Make and share this Curried Marmalade-Mustard Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Broil/Grill", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["orange marmalade", "Dijon mustard", "honey", "curry powder", "lemon juice", "chicken breast"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 349.4 [FatContent] 11.9 [SaturatedFatContent] 3.1 [CholesterolContent] 72.6 [SodiumContent] 448.0 [CarbohydrateContent] 37.4 [FiberContent] 1.6 [SugarContent] 33.0 [ProteinContent] 25.3 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Simmer first five ingredients in small saucepan for 5 minutes, stirring constantly. Cool. Brush chicken pieces on all sides with half of glaze. Let stand 1 hour at room temperature. Grill over medium heat.
[Name] Peanut Butter Fudge II [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 1999-11-03T06:23:00Z [Description] Make and share this Peanut Butter Fudge II recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1/2", "1", "7", "1 1/4", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "evaporated milk", "marshmallow creme", "peanut butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 202.0 [FatContent] 9.1 [SaturatedFatContent] 3.4 [CholesterolContent] 10.6 [SodiumContent] 85.7 [CarbohydrateContent] 28.5 [FiberContent] 0.7 [SugarContent] 24.3 [ProteinContent] 3.4 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, butter and evaporated milk; mix well and bring to a boil. Turn heat to medium and cook 5 minutes, stirring constantly. Add marshmallow creme, peanut butter, vanilla and nuts. Beat well. Pour into a buttered dish or pan & cool.
[Name] Caesar Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-03T06:34:00Z [Description] Make and share this Caesar Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["9", "1/2", "2", "2", "1", "1", "1/2", "1/4", "1/2", "4", "6"] [RecipeIngredientParts] ["romaine lettuce", "nonfat plain yogurt", "lemon juice", "Worcestershire sauce", "garlic", "anchovy paste", "parmesan cheese", "garlic-flavored croutons", "caesar-flavor croutons", "red onions"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 90.6 [FatContent] 4.0 [SaturatedFatContent] 1.5 [CholesterolContent] 13.3 [SodiumContent] 269.4 [CarbohydrateContent] 8.4 [FiberContent] 1.9 [SugarContent] 3.8 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl combine lettuce, crumbled bacon, onion and croutons. Pour the dressing over and 1/2 the cheese, toss well. Sprinkle with remaining cheese and serve.
[Name] Bacon Roll-Ups [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T06:39:00Z [Description] Make and share this Bacon Roll-Ups recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "25", "25"] [RecipeIngredientParts] ["cream cheese", "milk", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 98.4 [FatContent] 6.9 [SaturatedFatContent] 2.6 [CholesterolContent] 11.5 [SodiumContent] 178.4 [CarbohydrateContent] 6.6 [FiberContent] 1.0 [SugarContent] 0.8 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 50 roll-ups [RecipeInstructions] Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before cooking.
[Name] Baked Caramel Corn II [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T06:38:00Z [Description] Make and share this Baked Caramel Corn II recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1/2", "6", "1"] [RecipeIngredientParts] ["butter", "baking soda", "brown sugar", "vanilla", "corn syrup", "salt"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 559.6 [FatContent] 24.1 [SaturatedFatContent] 14.7 [CholesterolContent] 61.0 [SodiumContent] 556.6 [CarbohydrateContent] 87.0 [FiberContent] 3.5 [SugarContent] 58.3 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly, then boil, without stirring for 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over corn, mix well. Turn into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly covered containers.
[Name] Green Tomato Mincemeat [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T07:05:00Z [Description] Make and share this Green Tomato Mincemeat 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/39/26/atVh6d2YSiiAf3Eo9EyY_DSCF6279.JPG" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["6", "6", "2", "1", "1/2", "1", "1", "1", "1", "1 1/2", "1", "4", "3"] [RecipeIngredientParts] ["green tomatoes", "apples", "sultanas", "currants", "vinegar", "lemon, rind of", "cinnamon", "nutmeg", "salt", "clove", "margarine", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 4826.3 [FatContent] 51.7 [SaturatedFatContent] 11.1 [CholesterolContent] 0.0 [SodiumContent] 4229.1 [CarbohydrateContent] 1136.5 [FiberContent] 58.0 [SugarContent] 1013.1 [ProteinContent] 33.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] This is the mincemeat I use all the time now. Don't peel tomatoes or apples. Core and chop in processor. Cook everything together slowly for 1 1/2 to 2 hours. Bottle in sterilized jars and hot water process for 25 minutes.
[Name] Cajun Crawfish Jambalaya [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Cajun Crawfish Jambalaya recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Cajun", "Creole", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "40", "1", "1/2", NA, "1", "1", "2", NA, "4"] [RecipeIngredientParts] ["butter", "margarine", "bell pepper", "garlic", "onion", "celery", "crawfish fat", "crayfish tail", "green onion", "parsley", "cayenne pepper", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4104.3 [FatContent] 101.7 [SaturatedFatContent] 60.5 [CholesterolContent] 729.8 [SodiumContent] 1172.8 [CarbohydrateContent] 654.2 [FiberContent] 19.0 [SugarContent] 12.2 [ProteinContent] 126.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Saute in margarine the bell pepper, garlic, onion, and celery. Add some of the crawfish fat for flavor. Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2 T. chopped parsley, salt, pepper, cayenne pepper , and 4 cup of cooked rice. I sometimes add a small can of stem and pieces mushrooms. Let this steam for about 5-10 minutes. Add a little margarine or water if too dry.
[Name] Pappadeaux Crawfish Bisque [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pappadeaux Crawfish Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "2", "1", "1/8", "2", "1/2", "1/2", "1", "3", "1/2", "2"] [RecipeIngredientParts] ["crawfish", "olive oil", "paprika", "cayenne pepper", "water", "onion", "green bell pepper", "tomato paste", "tomatoes", "brandy"] [AggregatedRating] 2.5 [ReviewCount] 9.0 [Calories] 733.1 [FatContent] 56.6 [SaturatedFatContent] 29.2 [CholesterolContent] 473.6 [SodiumContent] 297.9 [CarbohydrateContent] 6.5 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 42.7 [RecipeServings] 6.0 [RecipeYield] 8 [RecipeInstructions] Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika and cayenne. Saute 5 minutes. Add water and bring to boil. Reduce heat and simmer 30 minutes. Strain liquid into another pan. Crush shells to remove remaining liquid and add that liquid. Discard shells. Return to heat and add onion, bell pepper, tomato paste, cream and tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.
[Name] Oven Fried Chicken II [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-11-03T07:10:00Z [Description] Make and share this Oven Fried Chicken 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/39/29/P9VSUJAXQIKw3mJAxI98_Oven%20Fried%20Chicken%20II_final_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/29/vCBd3hP6S4GooAdJPXgj_Farmhouse%20Fried%20Chicken_1491.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/29/6H2UqUHSrav6tGnYI02g_Oven%20Fried%20Chicken%20II_final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/29/picPgtWaS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/29/picU5crVI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/29/picOLVAlz.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["chicken parts", "flour", "salt", "fresh pepper", "paprika", "garlic powder", "onion powder"] [AggregatedRating] 4.5 [ReviewCount] 62.0 [Calories] 178.3 [FatContent] 7.0 [SaturatedFatContent] 1.9 [CholesterolContent] 44.0 [SodiumContent] 623.0 [CarbohydrateContent] 12.3 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 15.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 Combine all dry ingredients in a plastic bag. Wash your chicken and shake off excess water. Drop in bag and shake each piece. Place in a metal pan skin side down and put in preheated oven. Turn pieces over after about 20 minutes. Continue baking until crisp and browned.
[Name] Shrimp Fra Diavolo [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T07:26:00Z [Description] Make and share this Shrimp Fra Diavolo recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "4", "2", "1", "1", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["onions", "garlic", "olive oil", "red pepper flakes", "Italian-style tomatoes", "tomatoes", "tomato sauce", "sweet basil", "dried Mexican oregano", "shrimp", "pasta"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 155.1 [FatContent] 6.0 [SaturatedFatContent] 0.9 [CholesterolContent] 115.2 [SodiumContent] 116.8 [CarbohydrateContent] 8.7 [FiberContent] 1.6 [SugarContent] 3.5 [ProteinContent] 16.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion and garlic in olive oil for 3 minutes; add remaining ingredients, except shrimp and pasta. Simmer for 10 minutes. Add shrimp and simmer until shrimp are translucent, about 4 minutes. Cook pasta of choice according to directions, drain, and top with sauce. We topped this dish with shredded cheddar cheese and black olives.
[Name] Oven-Dried Beef Jerky [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Oven-Dried Beef Jerky recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1/4", "1", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["soy sauce", "Worcestershire sauce", "pepper", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 64.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4190.0 [CarbohydrateContent] 9.2 [FiberContent] 1.0 [SugarContent] 3.0 [ProteinContent] 7.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Trim and discard all fat from meat. Slice meat in long 1/4-inch thick strips (easier if meat is partially frozen]. Combine remaining ingredients. Add meat strips, coating all surfaces. The meat will absorb most of the liquid. v Cover tightly (I use a Ziploc bag] and marinate overnight in refrigerator. Drain off any liquid. Arrange meat strips together but not overlapping, directly on oven racks. Dry meat at lowest oven temperature, 150 degrees to 200 degrees until meat turns brown, is dry and feels hard (about 10 hours or overnight]. Cut into 1-inch pieces, using scissors. Cool thoroughly before storing in airtight containers. Beef jerky keeps indefinitely at cool room temperature or in refrigerator.

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