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[Name] Chocolate Espresso Fudge Cake [AuthorId] 1567 [AuthorName] elly9812 [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-03T07:32:00Z [Description] A smooth glaze sheathes discs of devil's food cake and coffee-flavored ganache. The chocolate espresso fudge sauce echoes the coffee flavor in the ganache, and all is harmony on land and sea. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Sweet", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1 1/2", "3/4", "1", "1", "1", "3", "1", "3", "16", "2", "12", "1 1/2", "2", "1/3", "1", "1/3", "1/4", "1/4", "4", "1", "1", NA] [RecipeIngredientParts] ["cake flour", "granulated sugar", "baking powder", "unsalted butter", "water", "eggs", "hot water", "bittersweet chocolate", "heavy cream", "heavy cream", "corn syrup", "granulated sugar", "milk", "light corn syrup", "unsalted butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1255.6 [FatContent] 97.2 [SaturatedFatContent] 59.9 [CholesterolContent] 278.3 [SodiumContent] 234.5 [CarbohydrateContent] 109.1 [FiberContent] 13.6 [SugarContent] 50.9 [ProteinContent] 17.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make the devil's food cake: Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined. Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal. At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes. Beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition. Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer. Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center. Run the tip of a knife around the edges of the pan. Invert the cake on to a wire rack. Carefully peel off the paper and cool the cake completely. Make the chocolate espresso whipped garlache: In a small cup, stir the espresso powder into the hot water until dissolved; set aside Place the chocolate in a medium bowl: set aside. In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil. Remove from heat and pour the mixture over the chocolate. Allow the mixt ure to stand for 1 minute to melt the chocolate. Gently whisk until smooth. Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened. Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy. Assemble the cakes: Using eight 3-inch (2 inches in height] metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold. Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top. With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours. Make the glaze: Place the chocolate in a medium bowl. In a small saucepan, bring the cream and corn syrup to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth. Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes. Make the chocolate espresso fudge sauce: In a medium saucepan, stir together the cocoa, espresso powder and sugar. Slowly whisk in the milk and cream. Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved. Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil. Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth. Stir in the butter and vanilla. Unmold and glaze the cakes: Remove the molds from the freezer. Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold. Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes. Remove the plastic wrap from the glaze and gently whisk until smooth. Remove the desserts from the freezer and pour the glaze over each cake to coat it completely. Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired. Repeat with the remaining cakes.
[Name] Justin Wilsons Crawfish or Shrimp Cocktail [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Justin Wilsons Crawfish or Shrimp Cocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1/2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["Heinz Chili Sauce", "catsup", "horseradish", "Lea & Perrins Worcestershire Sauce", "salt", "lemon juice", "lime juice", "parsley", "crawfish", "shrimp"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 56.4 [FatContent] 1.1 [SaturatedFatContent] 0.4 [CholesterolContent] 1.5 [SodiumContent] 642.9 [CarbohydrateContent] 11.4 [FiberContent] 1.5 [SugarContent] 6.9 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce.
[Name] Shrimp in Hot Cocktail Sauce [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Shrimp in Hot Cocktail Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/37/picrcpGyZ.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "6", "2", "1", NA, NA, "2/3", "1/3", "12", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["shrimp", "peppercorns", "lemons, rind of", "bay leaf", "bibb lettuce", "salt", "chili sauce", "ketchup", "Worcestershire sauce", "soy sauce", "lemon juice", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 177.1 [FatContent] 2.4 [SaturatedFatContent] 0.7 [CholesterolContent] 277.6 [SodiumContent] 609.6 [CarbohydrateContent] 6.5 [FiberContent] 0.8 [SugarContent] 3.3 [ProteinContent] 30.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Add enough cold water to cover shrimp by 1 inch.", "Add peppercorns, lemon peel, bay leaf and salt. Bring to boil high heat and boil shrimp 30 seconds or until just turn pink and just cooked.", "Drain and rinse under running cold water and drain them thoroughly.", "Sauce: In a bowl combine all ingredients and chill.", "Line cocktail glasses with Bibb lettuce and add 1 tablespoon sauce to each glass.", "Divide shrimp among the glasses and garnish them with the remaining sauce and a slice of lemon." ]
[Name] Vegetarian Mushroom Gravy [AuthorId] 1889 [AuthorName] spam4409 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-04T12:26:00Z [Description] Make and share this Vegetarian Mushroom Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/3", "5", "3 1/2"] [RecipeIngredientParts] ["mushrooms", "all-purpose flour"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 126.7 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.6 [CarbohydrateContent] 24.7 [FiberContent] 2.1 [SugarContent] 2.4 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Saute mushrooms 7-8 minutes or until they begin to turn brown and liquid has almost evaporated.", "Remove from heat and set aside. Combine 1/4 cup stock and flour in a jar with a tight fitting lid.", "Shake vigorously.", "Combine with remaining stock in a heavy saucepan over high heat. Bring to a boil.", "Reduce heat to medium and simmer 15 minutes, whisking frequently, until mixture begins to thicken.", "Add sauteed mushrooms and simmer until just heated throughout. Season with salt and pepper to taste. Good luck, Robert" ]
[Name] Chocolate Almond Spoons [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Chocolate Almond Spoons recipe from Food.com. [Images] character(0) [RecipeCategory] Microwave [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "1 1/2", "1/8", "20", "4", NA] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 5306.5 [FatContent] 270.4 [SaturatedFatContent] 161.1 [CholesterolContent] 38.3 [SodiumContent] 32.8 [CarbohydrateContent] 673.4 [FiberContent] 68.4 [SugarContent] 542.9 [ProteinContent] 45.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine semisweet or sweet dark chocolate and whipping cream in a 1-cup liquid measuring cup. Microwave at MEDIUM (50%] power 1 minute or until chocolate melts, stirring after 30 seconds. Stir in almond extract. Dip each spoon in melted chocolate covering bowl of spoon and 1/4 inch up handle;allow excess to drip off. Place spoons on waxed paper lined baking sheet; freeze 15 minutes or until set. Melt vanilla coating and put in heavy duty zip lock bag. Snip tiny hole in one corner of bag, and drizzle coating over chilled spoons. Leave on wax paper and store in refrigerator until ready to wrap. I bought Handi wrap with little X-mas trees and candy canes at a dollar store and plan to wrap about 3 together and tie with curling ribbon. I also guess you can substitute other extract flavors..mint, strawberry, Amaretto etc. for the almond flavoring...Happy dipping :-]
[Name] Coffee House Chocolate Spoons [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Coffee House Chocolate Spoons recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "4", "20"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 372.0 [FatContent] 19.6 [SaturatedFatContent] 10.7 [CholesterolContent] 7.8 [SodiumContent] 23.7 [CarbohydrateContent] 44.9 [FiberContent] 3.8 [SugarContent] 37.2 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24 of your plastic spoons. Place semisweet chocolate pieces in a heavy saucepan over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip spoons into chocolate, tapping the handle of the spoon against the side of the pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until chocolate is set. Place milk chocolate (or chocolate of your choice] in a heavy saucepan over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Place the melted chocolate in a small, heavy self sealing bag. Using scissors, make a small cut in the corner of the bag; drizzle on or both sides of the covered spoons, making a decorative pattern. (Small dots, zig-zag lines, circles, etc.] Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each spoon separately in clear or colored plastic wrap. Use ribbon to tie off plastic wrap. Store in a cool dry place for 2 to 3 weeks until ready to give as gifts.
[Name] Caesar Salad [AuthorId] 1890 [AuthorName] Dave Newcombe1 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-11-04T12:46:00Z [Description] Here's the best one I've found. I found the recipe in the guest newsletter of the Elora Mill Inn, Elora, ON, CA. I've been making it for years and everyone likes it. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1/3", "1", "1", "1", "1", "1 1/2", NA] [RecipeIngredientParts] ["garlic", "Tabasco sauce", "Dijon mustard", "Worcestershire sauce", "red wine vinegar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 189.6 [FatContent] 20.2 [SaturatedFatContent] 3.1 [CholesterolContent] 83.0 [SodiumContent] 32.5 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the salad you will need 1 head Romaine lettuce, freshly grated Parmesan cheese (to taste], home made croutons, bacon bits (optional: home made are best], and lemon wedges. Make the dressing: Mix the pepper, garlic & egg yolks in a bowl. Slowly whisk in oil so the mixture thickens a bit. Add Tabasco, mustard, Worcestershire, vinegar & lemon juice. Whisk well. Salt to taste. The dressing will keep in refrigerator for a little while if tightly covered with Saran Wrap. The eggs will cause a skin to form eventually. If this happens, strain the dressing or whisk well before use. Wash lettuce. Discard any damaged leaves. Tear the good leaves into bite size pieces. Put into salad bowl. Add some dressing & toss to coat. Add Parmesan, croutons & bacon bits. Toss well to coat. If too dry, add more dressing. Serve immediately. Offer lemon wedges & more Parmesan. Accept praise gracefully. Notes: It barely makes enough dressing for one head of lettuce. If it turns out too dry, just use less lettuce next time. Tell your guests if they really want to ruin this great salad they can bring their OWN anchovies If it's too garlicky, strain the garlic solids out of the dressing before you serve [but CAN a dish be too garlicky?]. If you want extra zing, use 2 - 3 dashes of Tabasco [be careful, a little bit goes a long way!].
[Name] Peanut Butter Brownies [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-11-04T12:57:00Z [Description] Make and share this Peanut Butter Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "2 1/2", "1/2", "2/3", "2/3", "1 1/4", "1 1/4", "1", "3", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "butter", "creamy peanut butter", "granulated sugar", "dark brown sugar", "vanilla extract", "eggs"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 415.1 [FatContent] 20.2 [SaturatedFatContent] 7.5 [CholesterolContent] 64.0 [SodiumContent] 301.1 [CarbohydrateContent] 52.8 [FiberContent] 2.1 [SugarContent] 35.9 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 15 brownies [RecipeInstructions] In small bowl, combine flour baking powder and salt. In large bowl, cream butter, peanut butter, sugars and vanilla until smooth. Beat in eggs one at a time. Blend in flour mixture. Spread evenly in ungreased 15 x 10-inch jelly roll pan. Sprinkle surface with peanuts (lightly press into batter]. Bake 25-30 minutes at 350°F, then cool completely. Cut into 2-inch squares.
[Name] Nippy Horseradish Cheese Spread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Nippy Horseradish Cheese Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "extra-sharp cheddar cheese", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1761.2 [FatContent] 154.1 [SaturatedFatContent] 91.9 [CholesterolContent] 488.5 [SodiumContent] 2588.8 [CarbohydrateContent] 28.3 [FiberContent] 4.7 [SugarContent] 19.9 [ProteinContent] 71.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In top of double boiler over boiling water, combine the cream cheese and Cheddar cheese. Stir until cheeses are melted and blended together.", "Add the mayonnaise and the horseradish.", "Turn into bowl and let stand for at least 30 minutes for flavors to blend.", "Good served at room temperature or chilled.", "To store, place in a covered container and refrigerate. For dipping or spreading, fresh vegetables, Melba toast or crisp crackers of your choice. Will keep in refrigerator for 2 weeks." ]
[Name] Pier 4's Cheese Spread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pier 4's Cheese Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1", "1", "2"] [RecipeIngredientParts] ["cream cheese", "butter", "cheddar cheese", "Worcestershire sauce", "horseradish", "sherry wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4315.5 [FatContent] 367.1 [SaturatedFatContent] 232.0 [CholesterolContent] 1140.0 [SodiumContent] 6308.7 [CarbohydrateContent] 17.0 [FiberContent] 0.2 [SugarContent] 8.0 [ProteinContent] 230.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Have all ingredients at room temperature. Using an electric mixer, blend cream cheese and butter. With mixer still running, add the Cheddar cheese in small pieces until blended. Add remaining ingredients and continue to blend until mixture is smooth and creamy. Refrigerate until 1 hour before serving. Serve at room temperature.
[Name] Cheese Spread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Cheese Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2"] [RecipeIngredientParts] ["processed cheese food", "cream cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3089.9 [FatContent] 270.3 [SaturatedFatContent] 169.9 [CholesterolContent] 790.2 [SodiumContent] 8698.9 [CarbohydrateContent] 48.6 [FiberContent] 1.0 [SugarContent] 37.1 [ProteinContent] 123.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Blend together."
[Name] Green Bean Salad [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-11-03T16:31:00Z [Description] This a good recipe for barbecues, I've made it in the morning and it was fine for the evening meal. Cheers, Doreen Doreen Randal, Wanganui.
[Name] Hot Cheese Toast [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Hot Cheese Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["swiss cheese", "bacon bits", "black olives", "green onion", "Worcestershire sauce", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1144.7 [FatContent] 84.5 [SaturatedFatContent] 45.0 [CholesterolContent] 243.8 [SodiumContent] 1974.8 [CarbohydrateContent] 22.3 [FiberContent] 3.5 [SugarContent] 5.2 [ProteinContent] 74.8 [RecipeServings] nan [RecipeYield] 1 Batch [RecipeInstructions] Preheat oven to 350°F. Mix all ingredients together; spread on slices of party rye bread. Place on cookie sheet and bake for 15 minutes. Mixture can be kept in a sealed container for snacks.
[Name] Cheese Toast [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Cheese Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "3/4"] [RecipeIngredientParts] ["butter", "flour", "salt", "milk", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 400.0 [FatContent] 23.1 [SaturatedFatContent] 13.5 [CholesterolContent] 80.2 [SodiumContent] 1291.3 [CarbohydrateContent] 31.6 [FiberContent] 1.0 [SugarContent] 0.7 [ProteinContent] 16.7 [RecipeServings] nan [RecipeYield] 2 slices [RecipeInstructions] Melt butter in a small saucepan. Stir in flour and salt. Stir in milk gradually and continue stirring over low heat until sauce thickens and boils. Add cheese, stir until melted and pour over toast.
[Name] Rancheros Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Rancheros Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1", "1 1/4", "3/4", "2", "1", "3/4", "2", "1", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking soda", "baking powder", "shortening", "brown sugar", "white sugar", "eggs", "vanilla extract", "coconut", "quick-cooking oats", "peanuts", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 96.8 [FatContent] 5.2 [SaturatedFatContent] 1.8 [CholesterolContent] 5.2 [SodiumContent] 40.3 [CarbohydrateContent] 12.0 [FiberContent] 0.7 [SugarContent] 7.2 [ProteinContent] 1.4 [RecipeServings] 72.0 [RecipeYield] 72 cookies [RecipeInstructions] Preheat oven to 375 degrees F (190 degrees C]. Sift together flour, salt, baking soda and baking powder and set aside; Cream together shortening, brown sugar and white sugar until light and fluffy; Beat in eggs, vanilla and coconut. Add sifted ingredients and mix well; Stir in oatmeal, chocolate chips and nuts, Mix thoroughly. Drop by teaspoonful onto ungreased baking sheets; Bake for 8--12 minutes until golden brown.
[Name] Oatmeal Chocolate Chip Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Oatmeal Chocolate Chip 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/39/53/picubFBmY.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "3", "2", "5", "3", "1/2", "4", "2", "1 1/2"] [RecipeIngredientParts] ["butter", "margarine", "eggs", "brown sugar", "vanilla extract", "rolled oats", "whole wheat flour", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 131.3 [FatContent] 5.7 [SaturatedFatContent] 3.2 [CholesterolContent] 20.5 [SodiumContent] 175.6 [CarbohydrateContent] 19.3 [FiberContent] 1.3 [SugarContent] 10.9 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 72-96 cookies [RecipeInstructions] Beat together the butter or margarine, eggs, brown sugar and vanilla. Add oats, flours, baking soda, salt and chocolate chips. Bake at 325°F (170°C] for 10-12 minutes.
[Name] Oatmeal Chocolate Chip Cookies (No Eggs) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT36M [PrepTime] PT10M [TotalTime] PT46M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Oatmeal Chocolate Chip Cookies (No Eggs) 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/39/54/01460844960.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/54/rv3f3ManS7OxdHPllidR_image.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3954/EG1lEPF2S32n5GYVwDGF_15123547974911434940379.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/3954/6pMDCWX6SgOTZGNt2Yu5_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/54/picgjfFdN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/54/picFCH04X.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/54/picvdgS9f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/54/pic938ePp.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1", "1 1/2", "1/2", "1", "1/4", "2", "1/2", "1 1/2"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "white sugar", "vanilla extract", "all-purpose flour", "salt", "baking soda", "boiling water", "quick-cooking oats", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 89.0 [Calories] 137.9 [FatContent] 7.6 [SaturatedFatContent] 4.5 [CholesterolContent] 13.6 [SodiumContent] 114.8 [CarbohydrateContent] 17.4 [FiberContent] 1.0 [SugarContent] 9.7 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well. Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C] for 10-12 minutes. Don't over cook. (There are no eggs in this recipe, I didn't forget to type it down]. Makes 3 dozen
[Name] Pumpkin Bread Pudding with Pecans [AuthorId] 1891 [AuthorName] Kim19068 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T07:51:00Z [Description] Although I like traditional pumpkin pie, everyone needs a change now and then. Try this new twist on an old favorite, whether it's for a holiday or just for a cozy night at home. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2 1/2", "3/4", "1 1/4", "1/2", "5", "1", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["baguette", "pecans", "half-and-half", "pumpkin puree", "sugar", "brown sugar", "eggs", "pure vanilla extract", "cinnamon", "ginger", "crystallized ginger", "nutmeg", "allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.2 [FatContent] 15.6 [SaturatedFatContent] 5.1 [CholesterolContent] 106.8 [SodiumContent] 283.9 [CarbohydrateContent] 33.2 [FiberContent] 2.3 [SugarContent] 9.7 [ProteinContent] 8.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Line a 10-inch springform pan with foil. Place diced bread and toasted pecans in foil-lined pan, mix, and set aside. In a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar. Add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice. Pour over the bread and mix well. Let stand for about 20 minutes, while preheating oven to 350. Mix again before placing in oven. Bake for 45 minutes, or until a knife inserted in the center comes out clean To serve, slice pudding into individual servings. Sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch. If you do not have a torch available, serve warm with softly whipped cream.
[Name] Veal Orloff [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Veal Orloff recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "5", "1", "10", NA, "2", "2", NA, "2", "1", "1"] [RecipeIngredientParts] ["milk", "onion", "flour", "prosciutto ham", "mushrooms", "madeira wine", "truffles", "parmesan cheese", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5381.1 [FatContent] 410.6 [SaturatedFatContent] 257.8 [CholesterolContent] 1297.2 [SodiumContent] 2515.8 [CarbohydrateContent] 275.1 [FiberContent] 7.0 [SugarContent] 20.6 [ProteinContent] 170.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from 1/2 veal short loin with bone. Salt and pepper rack of veal and roast at 350 degrees for one hour. Remove the eye of veal from the rack, saving the rack bones intact. While the veal is cooking, bring 1/2 quart of milk to boil. Saute 1 pound of onion, diced fine, in 6 ounces clarified butter. When onions are translucent (cooked until very soft] add enough flour to absorb all butter. Cook over low heat for 10 minutes, taking care not to burn or color flour. Add hot milk to onion flour mix and whip until thick. Slice 1/2 pound of Prosciutto ham in small julienne slices 2-inches long. Dice 1 pound mushrooms very fine. Saute mushrooms in 4 ounce clarified butter. When cooked, drain excess liquid. Add julienne of Prosciutto to mushrooms and cook briefly. Add Madeira wine and chopped truffles. Add mushrooms, ham, truffle mix to the onion and milk sauce. Adjust seasoning with salt and white pepper. If mix is too loose, tighten with crushed Ritz crackers. Place empty rack (bones] on platter. Put a generous amount of stuffing on bottom of rack. Slice the eye of veal in 6 to 8 slices. Place the slices, one at a time on top of stuffing. Between each slice put stuffing and shingle the slices of veal. When complete, add more stuffing on top and sides. Sprinkle Parmesan cheese and chopped truffles on top, and bake in a 350 degrees oven for 20 minutes, or until stuffing is bubbling. Serve with Perigodine sauce, which is a standard brown sauce with Madeira wine and truffles.
[Name] Eggs, Cheese and Truffles [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Eggs, Cheese and Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["8", "2", "1", "1", "4", NA] [RecipeIngredientParts] ["eggs", "Fontina cheese", "salt", "truffle", "butter", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.9 [FatContent] 25.9 [SaturatedFatContent] 13.1 [CholesterolContent] 470.0 [SodiumContent] 373.9 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 1.0 [ProteinContent] 16.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a large skillet and set over low heat. Add the cheese and let it melt. Add the slices of truffle and mix well. Break the eggs onto the cheese and truffles and season with salt and pinch of nutmeg. Let the eggs set 5 minutes.
[Name] Lobster Tetrazzini [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Lobster Tetrazzini recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", NA, "2", "1/2", "3", "2", "3", "1", "3", "1", "1/2", "1/2"] [RecipeIngredientParts] ["lobster meat", "water", "mushroom", "butter", "flour", "butter", "heavy cream", "sherry wine", "nutmeg", "truffle", "spaghetti"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.3 [FatContent] 21.9 [SaturatedFatContent] 12.8 [CholesterolContent] 352.4 [SodiumContent] 1055.5 [CarbohydrateContent] 25.3 [FiberContent] 1.2 [SugarContent] 1.6 [ProteinContent] 43.1 [RecipeServings] nan [RecipeYield] 8 portions [RecipeInstructions] Cut the meat from 4 pounds boiled lobster into strips, reserving any coral. Simmer the water the lobster was cooked in until it is reduced to 2 cups and reserve it. Saute 1/2 pounds mushrooms thinly sliced in 3 tablespoons butter until they are soft and lightly browned and reserve them. In a saucepan melt 3 tablespoons butter, stir in 2 tablespoons flour and cook (the roux], stirring for a few minutes. Add the lobster coral and stir in gradually the reserved cooking liquid. Cook the sauce, stirring, until it is smooth and thick. Then stir in 1 cup heavy cream and 3 tablespoons of sherry. Add a pinch of nutmeg and salt and pepper to taste. Simmer the sauce for 10 minutes. Add the lobster meat, the mushrooms and 1/2 cup diced truffles. Arrange 1/2 pound hot cooked spaghetti in coils on platter. Make a well in center of the spaghetti and pour in the lobster sauce.
[Name] Cheese Toast II [AuthorId] 1893 [AuthorName] Pam Whitmire [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-11-02T16:28:00Z [Description] I don't know if this is the Texas Cheese Toast, but it sounds good! Here in East Texas we call Texas Toast the thick sliced loaf of bread that comes from Sunbeam. You could use that instead of french bread.... [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Cheese", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["cheddar cheese", "monterey jack cheese", "parmesan cheese", "fresh parsley", "green onion", "butter", "garlic"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 638.4 [FatContent] 35.7 [SaturatedFatContent] 21.1 [CholesterolContent] 89.0 [SodiumContent] 1123.0 [CarbohydrateContent] 60.1 [FiberContent] 3.5 [SugarContent] 0.5 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix first 5 ingredients. In large skillet melt butter over low heat. Add garlic to butter. Put 1/4 loaf of bread face down in butter. Be sure entire face of bread is coated. Brush the back of the bread with butter from the pan. Put the bread on a cookie sheet and spread cheese mixture over the face of the bread. Heat for 8-10 minutes in 450 degree oven until edges begin to turn brown. Broil quickly for 1-2 minutes if you like it crispier.
[Name] Nan's Best Dark Fruitcake: [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 1999-11-02T23:59:00Z [Description] Make and share this Nan's Best Dark Fruitcake: recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "1", "1/4", "1/2", "1 1/2", "1", "1", "1/4", "1", "1/4", "1", "1", "6", "1/3", "1/2"] [RecipeIngredientParts] ["seedless raisins", "sultana raisins", "dates", "baking soda", "salt", "flour", "allspice", "cinnamon", "nutmeg", "brown sugar", "mace", "shortening", "dark rum", "eggs", "molasses"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 179.9 [FatContent] 6.2 [SaturatedFatContent] 1.4 [CholesterolContent] 25.4 [SodiumContent] 62.1 [CarbohydrateContent] 28.4 [FiberContent] 1.3 [SugarContent] 19.9 [ProteinContent] 2.2 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so. Keep remaining rum for after baking directions -- see below. Stir flour, salt, baking soda and spices together Set aside. In separate bowl, Cream shortening and brown sugar together till fluffy. Add eggs and beat one at a time. Add molasses, jam and mix well. Blend in dry ingredients. Fold in fruit. Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly. Ensure the top of the paper is about 1 inch or so above the top of the pan. Fill prepared pans 2/3 full. Bake in a slow oven 300°F for 2 hours or so. Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking. Cool completely before removing paper. Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely. Next wrap the cake and cheesecloth in aluminum foil wrap. Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.
[Name] Godiva Chocolate Layer Cake [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T13:06:00Z [Description] Make and share this Godiva Chocolate Layer Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/3", "2", "1", "1/4", "6", "1 1/3", "3", "3", "1", "1", NA] [RecipeIngredientParts] ["unsalted butter", "confectioners' sugar", "cocoa powder", "flour", "baking soda", "salt", "unsalted butter", "granulated sugar", "eggs", "buttermilk", "chocolate"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 555.1 [FatContent] 33.2 [SaturatedFatContent] 20.4 [CholesterolContent] 124.8 [SodiumContent] 199.7 [CarbohydrateContent] 65.1 [FiberContent] 4.1 [SugarContent] 43.1 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For the buttercream: cream butter until smooth. Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth. For the cake: sift together the flour, baking soda and salt; set aside. Cream the butter and sugar and add the eggs one at a time beating after each addition. On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth. Divide the batter among 3 greased and floured 9\" cake pans. Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely. Chill the layers in the freezer for about 30 minutes until firm. To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer. Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate. Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving. Garnish with chocolate curls if using.
[Name] Boursin Cheese Spread [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-11-03T09:00:00Z [Description] Make and share this Boursin Cheese Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "16", "1/2", "1/4", "1/4", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["whipped butter", "cream cheese", "oregano", "basil", "thyme", "dill", "marjoram", "garlic powder", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2123.6 [FatContent] 226.4 [SaturatedFatContent] 134.8 [CholesterolContent] 664.4 [SodiumContent] 2223.4 [CarbohydrateContent] 13.2 [FiberContent] 0.2 [SugarContent] 9.8 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Blend all ingredients together in mixer. Pack into container and chill until ready to serve. Serve with crackers.
[Name] Basic Cocktail Sauce [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T09:33:00Z [Description] Make and share this Basic Cocktail Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "2", "4", NA, NA] [RecipeIngredientParts] ["tomato ketchup", "horseradish", "lemon juice", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 117.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1097.4 [CarbohydrateContent] 31.2 [FiberContent] 1.5 [SugarContent] 24.4 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Shake all ingredients until well mixed. Add celery salt and tabasco sauce to your taste. Chill and serve.
[Name] Sweet Potato Pecan Pie IIi [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-11-04T13:42:00Z [Description] Make and share this Sweet Potato Pecan Pie IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Potato", "Fruit", "Vegetable", "Nuts", "< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "3", "1/3", "1/3", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "sweet potato", "eggs", "corn syrup", "milk", "salt", "vanilla", "pecans"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 3173.7 [FatContent] 202.2 [SaturatedFatContent] 57.3 [CholesterolContent] 767.9 [SodiumContent] 2793.0 [CarbohydrateContent] 314.9 [FiberContent] 21.1 [SugarContent] 144.9 [ProteinContent] 45.2 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Cream the butter and sugar together. Add the sweet potatoes and eggs. Mix well. Combine with syrup, milk, salt, vanilla, and pecans. Line pie pan with the pastry shell. Turn mixture into the pan. Bake for 10 minutes in a 425* oven. After the 10 minutes have expired, reduce heat to 325* and bake for 35 - 45 minutes longer. FOR REGULAR Sweet potato pie: OMIT the pecans and INCREASE the amount of potatoes to 1 1/2 cups.
[Name] Fruit Pound Cake [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT1H19M [PrepTime] PT20M [TotalTime] PT1H39M [DatePublished] 1999-11-03T09:33:00Z [Description] Make and share this Fruit Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "5", "2", "1 1/2", "1/8", "1", "1/2", "1/3", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "all-purpose flour", "salt", "mace", "vanilla", "seedless raisin", "cherries", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4735.6 [FatContent] 250.2 [SaturatedFatContent] 61.8 [CholesterolContent] 1057.5 [SodiumContent] 4081.6 [CarbohydrateContent] 573.1 [FiberContent] 16.1 [SugarContent] 353.6 [ProteinContent] 66.3 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream shortening and sugar together. Add eggs, 1 at a time, beating after each addition. Add flour, salt, mace. Mix again. Add vanilla and beat. Add remaining ingredients and mix very well. Bake in a greased loaf pan for 60 -80 minutes with the oven temp set at 350*. **NOTE: To make a basic pound cake, the use above recipe, OMITTING the fruit and follow directions for baking/preparing.**.
[Name] Pork Pie II [AuthorId] 1891 [AuthorName] Kim19068 [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 1999-11-03T07:58:00Z [Description] Make and share this Pork Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "1", NA, NA, "1/2", "1"] [RecipeIngredientParts] ["fresh rosemary", "italian sweet sausage", "Italian parsley", "onion", "salt", "ground black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1038.9 [FatContent] 52.6 [SaturatedFatContent] 16.1 [CholesterolContent] 157.4 [SodiumContent] 1235.8 [CarbohydrateContent] 67.6 [FiberContent] 3.4 [SugarContent] 3.5 [ProteinContent] 70.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Roll out dough to fit a 9 inch pie plate. Place ground pork, rosemary, bread crumbs, parsley, and onion in a medium-size bowl; mix until well blended. Remove casings from sausage, and crumble into the mixture. Season with salt and pepper to taste. Sprinkle 1/4 cup grated Parmesan cheese into the bottom of pie shell. Spread pork mixture on top of cheese, and sprinkle with remaining Parmesan. Place top crust over filling, and crimp the edges together. Bake at 500 degrees F (260 degrees C] for 15 minutes. Reduce heat to 350 degrees F (175 degrees C], and bake for 35 to 40 minutes. Makes 1 - 9 inch pie.
[Name] Party Cheese Ball [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-02T22:28:00Z [Description] Make and share this Party Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Very Low Carbs", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["cream cheese", "sharp cheddar cheese", "pimiento", "onion", "green pepper", "Worcestershire sauce", "lemon juice", "pecans", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 2511.7 [FatContent] 233.1 [SaturatedFatContent] 147.3 [CholesterolContent] 736.3 [SodiumContent] 2859.5 [CarbohydrateContent] 19.7 [FiberContent] 0.6 [SugarContent] 4.3 [ProteinContent] 90.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine cream cheese and cheddar cheese, mixing until well blended. Add remaining ingredients; mix well. Chill for 1/2-1 hour and then form into a ball. Roll ball in the chopped nuts until well covered. Keep in refrigerator until ready to serve. Can be made up to 48 hrs prior to serving.
[Name] White Chocolate Brownies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this White Chocolate Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["7", "3/4", "6", "3", "2", "1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["white chocolate", "unsalted butter", "eggs", "sugar", "salt", "flour", "walnuts"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 5711.9 [FatContent] 212.6 [SaturatedFatContent] 60.7 [CholesterolContent] 1304.4 [SodiumContent] 1769.7 [CarbohydrateContent] 887.9 [FiberContent] 16.8 [SugarContent] 725.1 [ProteinContent] 95.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate over warm water. Melt butter. Let both cool. Beat eggs and sugar together. Stir in almond extract, chocolate and butter. Fold in flour, salt and walnuts. Blend thoroughly. Pour into a buttered 12 x 18-inch baking pan and bake in a preheated 325 degrees oven for 25 to 30 minutes. Cool and cut into squares.
[Name] Honey Bar Brownies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Honey Bar Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1", "1", "1", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "honey", "egg", "vanilla", "pecans", "flour", "cinnamon", "powdered sugar", "milk", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.4 [FatContent] 18.2 [SaturatedFatContent] 2.3 [CholesterolContent] 14.2 [SodiumContent] 23.6 [CarbohydrateContent] 39.9 [FiberContent] 1.2 [SugarContent] 26.2 [ProteinContent] 2.9 [RecipeServings] 15.0 [RecipeYield] 1 9x13" Pan [RecipeInstructions] Mix all ingredients by hand. Pour in 9 x 13-inch pan. Bake 20 minutes at 350 degrees. Do not overbake. Cool 15 minutes. Icing: Melt butter; add milk and blend powdered sugar in bowl. Then pour on brownies.
[Name] Grandma's Oatmeal Toll-House Cookies [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-11-04T13:17:00Z [Description] Make and share this Grandma's Oatmeal Toll-House 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/39/74/picJCiy5F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/74/pictiSrNq.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "3/4", "3/4", "1", "2", "1", "1", "1", "1 -2", "2"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "brown sugar", "granulated sugar", "shortening", "eggs", "water", "vanilla", "artificial vanilla flavoring", "chocolate chips", "oatmeal"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 6084.1 [FatContent] 327.7 [SaturatedFatContent] 116.1 [CholesterolContent] 372.0 [SodiumContent] 3824.7 [CarbohydrateContent] 780.5 [FiberContent] 41.2 [SugarContent] 495.9 [ProteinContent] 67.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees", "In large mixing bowl add the sugar, eggs and shortening. Blend together.", "Slowly add the flour, salt and baking soda and mix well.", "Add the water, vanilla and chocolate chips and mix.", "Add oatmeal and mix until all ingredients are blended together.", "Using a spoon, drop dough onto cookie sheet. Bake for 8-10 minutes or until cookies appear a golden brown. Repeat until all dough is used.", "The size of the spoon will determine the size of the cookie." ]
[Name] Easy Pumpkin Dessert [AuthorId] 1894 [AuthorName] Michelle Johnson [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-11-04T13:23:00Z [Description] Make and share this Easy Pumpkin Dessert 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/39/75/pic6tiJ5x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/75/picJl8wOo.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "4", "1", "1", "1", "1/2", "3/4"] [RecipeIngredientParts] ["pumpkin", "eggs", "evaporated milk", "sugar", "butter", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 290.9 [FatContent] 14.0 [SaturatedFatContent] 5.2 [CholesterolContent] 54.9 [SodiumContent] 259.8 [CarbohydrateContent] 38.3 [FiberContent] 0.8 [SugarContent] 24.3 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 18 squares [RecipeInstructions] Mix together pumpkin, eggs, spice, milk, and sugar. Pour into a greased 9 x 13 pan. Sprinkle dry cake mix on top. Pour melted butter over top and then sprinkle with walnuts. Bake at 350 for 45 minutes until set. Serve with ice cream or cool whip.
[Name] Unbaked Chocolate Chip Oatmeal Cookies [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-03T09:00:00Z [Description] Make and share this Unbaked Chocolate Chip Oatmeal Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Healthy", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "4", "1", "1/2", "4"] [RecipeIngredientParts] ["sugar", "milk", "butter", "vanilla", "chunky peanut butter", "quick oats"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 157.3 [FatContent] 5.0 [SaturatedFatContent] 2.7 [CholesterolContent] 10.9 [SodiumContent] 30.3 [CarbohydrateContent] 26.5 [FiberContent] 1.5 [SugarContent] 16.9 [ProteinContent] 2.5 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Put first 4 ingredients into a 2 quart saucepan and bring to a full, rolling boil. Remove from heat and add vanilla and peanut butter. Add oatmeal and stir well. Drop teaspoonfuls onto a well greased cookie sheet. Chill for 1 hour.
[Name] Baked Salmon in Potato Shells [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 1999-11-03T09:00:00Z [Description] Make and share this Baked Salmon in Potato Shells 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/39/77/picg0To7s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/77/picVf2r5t.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "1/2", "1", NA, "1", "2"] [RecipeIngredientParts] ["canned salmon", "potatoes", "milk", "onion", "butter"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 335.5 [FatContent] 7.1 [SaturatedFatContent] 2.9 [CholesterolContent] 56.3 [SodiumContent] 366.4 [CarbohydrateContent] 49.0 [FiberContent] 5.9 [SugarContent] 3.1 [ProteinContent] 19.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Flake the salmon and try removing all bones and skin as much as possible. Slice tops of of the potatoes and scoop out. Put the shells **skin of the potatoes** off to the side. In a bowl, mash the potato meat, adding the milk and seasonings. Add the salmon. Mix lightly. Stuff the potato shells with the potato and salmon mixture. Top it off with the bread crumbs. Dot with the butter. Bake at 400* for 25 minutes.
[Name] Chicken Quesadillas [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-11-03T09:54:00Z [Description] I have found that it works great to make the &quot;filling&quot; up a head of time. Just prep and put in the refrigerator until needed. This is one of our favorite meals. NOTE: The friend who gave me this recipe uses canned cooked chicken. I'm sure the other precooked chicken tenders they sell now would also work. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/78/picmLCZrr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/78/b46nwkQrQTmOjT3ACrYH_IMG_5131.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/78/pic3g6ftw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/78/pic3yfOKl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/78/picjBbtVH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/78/picipLGza.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/78/picKJxIt8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/78/picVzVE2O.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "10"] [RecipeIngredientParts] ["boneless chicken breast", "salsa", "cheddar cheese", "flour tortillas"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 356.6 [FatContent] 16.1 [SaturatedFatContent] 7.1 [CholesterolContent] 52.9 [SodiumContent] 798.0 [CarbohydrateContent] 31.9 [FiberContent] 2.5 [SugarContent] 2.6 [ProteinContent] 20.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Broil the chicken for about 5 minutes on each side, or until no longer pink inside. Cool and then shred or cube the chicken. (I have found the slicer in my salad shooter works great for this!]. Mix chicken, salsa and cheese in a bowl. Place 1/10th of the mixture on half of the tortilla, fold over and press down slightly to \"seal\". You can moisten the edges with water to help the edges seal but I usually don't. I've found pressing firmly so that the tortilla sticks to the mixtures works fine. Bake at 400°F for about 5 minutes or until tortillas start to brown. Serve with additional salsa, sour cream, or guacamole for dipping. Goes well with refried beans and/or Spanish Rice.
[Name] Vanilla Cream Filling for Doughnuts [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-11-03T10:01:00Z [Description] Make and share this Vanilla Cream Filling for Doughnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "2/3", "1/4", "2", "2", "3", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "milk", "butter", "vanilla"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 668.8 [FatContent] 26.7 [SaturatedFatContent] 15.1 [CholesterolContent] 347.9 [SodiumContent] 503.6 [CarbohydrateContent] 94.9 [FiberContent] 0.6 [SugarContent] 67.0 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mix flour, sugar, and salt together. Add the dry ingredients to the scalded milk--add all slowly/stirring. Heat over a double boiler until thick and smooth. **about 15 minutes**. Add butter. Pour mixture over the egg yolks, stirring constantly. Cool and add vanilla.
[Name] Beef Stuffed Acorn Squash II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Beef Stuffed Acorn Squash II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/4", "1/2", "2", "2", "1/4", "3/4", "1/4"] [RecipeIngredientParts] ["acorn squash", "beef", "onions", "sage", "rice", "celery", "all-purpose flour", "salt", "milk", "sharp American cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 1212.0 [FatContent] 91.4 [SaturatedFatContent] 40.0 [CholesterolContent] 143.3 [SodiumContent] 652.9 [CarbohydrateContent] 74.7 [FiberContent] 4.4 [SugarContent] 0.6 [ProteinContent] 23.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut squash in half; discard seeds. Sprinkle squash with a little salt. Bake, cut side down in a 10 x 6 x 2-inch baking dish at 350 degrees until tender, 45 to 50 minutes. Cook beef, onions and celery until meat is brown. Drain off fat; stir in flour, salt and sage. Add milk. Cook and stir until thickened and bubbly. Stir in rice. Turn squash, cut side up, and fill with meat mixture. Bake, uncovered, for 30 minutes. Top with cheese. Bake 3 minutes.
[Name] Candied Acorn Squash [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Candied Acorn Squash recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/83/UWHXdLPyRxaPshYjETnC_0S9A1833.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/83/BYtw3ldDTqy9pAg0cMd9_0S9A1820.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/83/DwbH6dkPTNylJl9KFMQV_0S9A1839.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/83/picUEuPGI.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/3", "1/3", "1/3", "1/2"] [RecipeIngredientParts] ["acorn squash", "butter", "margarine", "brown sugar", "maple syrup", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 223.2 [FatContent] 7.9 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 78.1 [CarbohydrateContent] 40.4 [FiberContent] 3.3 [SugarContent] 16.8 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut squash in half lengthwise. Scoop out and discard seeds. Cut squash crosswise into 1-inch slices. Arrange slices slightly overlapping, in a buttered 13 x 9 x 2-inch baking dish. Bake, covered, in a 375 degrees oven for 35 minutes or until almost tender. Combine melted butter, brown sugar, syrup and cinnamon. Spoon over squash. Continue baking, uncovered, 15 minutes or until squash is tender, basting occasionally with syrup mixture from bottom of pan.
[Name] South Carolina Scrapple [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-03T08:54:00Z [Description] Make and share this South Carolina Scrapple recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "3", "2", NA, NA, "1"] [RecipeIngredientParts] ["pork", "water", "cornmeal", "salt", "pepper", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 610.1 [FatContent] 22.4 [SaturatedFatContent] 7.2 [CholesterolContent] 190.4 [SodiumContent] 153.8 [CarbohydrateContent] 33.0 [FiberContent] 3.3 [SugarContent] 1.0 [ProteinContent] 65.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Select three pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone. Remove the meat from bones carefully being certain to get all the small pieces. Bring the remaining broth to boiling point, adding sufficient water to make two cups. Slowly add two cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly. Chop the meat and put it in the pot; also add salt, pepper and the juice of an onion. Cook for two minutes, stirring constantly. Pour the hot scrapple into a dampened oblong pan. Let stand until cold and firm. Slice and brown in hot skillet. If the scrapple is rich with fat, no more fat is required for frying.
[Name] Golden Fruitcake I [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 1999-11-05T09:22:00Z [Description] Make and share this Golden Fruitcake I recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "3", "1/2", "1", "3/4", "3/4", "3/4", "1", "1", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "sultana raisin", "candied lemon peel", "candied citron peel", "coconut", "flour", "baking powder", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 4580.1 [FatContent] 235.2 [SaturatedFatContent] 121.7 [CholesterolContent] 802.0 [SodiumContent] 4150.7 [CarbohydrateContent] 575.6 [FiberContent] 38.6 [SugarContent] 309.8 [ProteinContent] 80.5 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Cream butter, add sugar gradually and continue beating. Add eggs, one at a time, beating thoroughly after each addition. Add orange juice, raisins, candied fruit, coconut and nuts. Fold in sifted dry ingredients. Turn into greased, double wax paper lined loaf pan and bake at 275°F for 2-1/2 to 3 hours. Cool in pan for 10 minutes. Turn out and cool completely on rack. Wrap in plastic wrap; store for 3-5 weeks before serving.
[Name] E. R. Rogers' Baked Salmon Supreme [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this E. R. Rogers' Baked Salmon Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "4", "1", "4", "4", "1", "8"] [RecipeIngredientParts] ["salmon fillets", "white wine", "butter", "lemon", "muenster cheese", "dill", "Dijon mustard", "shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1117.0 [FatContent] 77.7 [SaturatedFatContent] 42.6 [CholesterolContent] 353.0 [SodiumContent] 1225.9 [CarbohydrateContent] 6.1 [FiberContent] 1.1 [SugarContent] 2.2 [ProteinContent] 83.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place salmon in a small baking dish, skin side down. Cover with wine, butter and juice of the lemon. Spread mustard evenly on top of each fillet. Cover pan with foil and bake in a preheated 400 degrees oven for 8 to 10 minutes. Remove from oven. Cover salmon with cheese and sprinkle with dill. Return to oven until cheese has melted. Place 4 shrimp on each fillet and serve immediately.
[Name] Baked Salmon (with Lime, Jalapeno Chive and Sour Cream Sauce) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Baked Salmon (with Lime, Jalapeno Chive and Sour Cream Sauce) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/88/picCsgyeK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/88/piczmpYcz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/88/picHMVblG.jpg"] [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4 - 1", "1", "1 1/2", NA, "1 1/2", "2", "1/3", "3/4", NA, NA, NA, NA] [RecipeIngredientParts] ["salmon fillet", "fresh lime juice", "butter", "butter", "jalapeno chiles", "sour cream", "fresh lime juice", "salt", "white pepper", "fresh chives", "lime wedge"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 347.2 [FatContent] 20.8 [SaturatedFatContent] 9.4 [CholesterolContent] 113.5 [SodiumContent] 209.3 [CarbohydrateContent] 2.8 [FiberContent] 0.4 [SugarContent] 2.1 [ProteinContent] 36.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 500 degrees. Butter baking dish. Place salmon in dish skin side down. Mix lime juice and butter. Brush over salmon. Sprinkle with salt and pepper. Let stand 15 minutes. Bake until fish is almost opaque, about 9 minutes per inch of thickness. Meanwhile prepare sauce: Melt butter in heavy small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes. Add sour cream and stir until heated through; do not boil. Mix in lime juice. Add salt and pepper. Transfer fish to platter. Spoon sauce over. Sprinkle generously with chives. Garnish with lime wedges.
[Name] Parmesan Crusted & Baked Salmon [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Parmesan Crusted & Baked Salmon 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/39/89/RWlo0sdxTJGKX3cpohhd_baked-salmon_138.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/SUWJECmS6GyF1csiJnhw_baked-salmon_134.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/iDg0I5STEehxhG1ud9Nq_baked-salmon_129.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/picFHfe0R.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/01490151013.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/wuHNFiUZS5qdjnsW3Riq-photo-48-.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/picBwjoXZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/picK3IWxR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/picoOSPkq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/picfHOxcT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/pic6leggE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/picVUqPSp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/picVaOW8V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/89/picIt0iwf.jpg" ] [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1"] [RecipeIngredientParts] ["salmon fillet", "mayonnaise", "lemon pepper", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 139.0 [Calories] 512.8 [FatContent] 13.6 [SaturatedFatContent] 2.9 [CholesterolContent] 106.8 [SodiumContent] 604.0 [CarbohydrateContent] 39.0 [FiberContent] 2.4 [SugarContent] 3.4 [ProteinContent] 54.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Fillet salmon and place skin side down on a glass baking dish. Spread a generous amount of mayonnaise; cover entire top of fish. Sprinkle liberally with seasoned salt, cheese and dry bread crumbs. Bake about 25 to 30 minutes, uncovered. Place under broiler until top turns brown.
[Name] Chinese Garlic Sauce [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-11-05T09:34:00Z [Description] Make and share this Chinese Garlic Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", NA, "1/2"] [RecipeIngredientParts] ["garlic", "oyster sauce", "fresh ginger", "canned broth"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 668.7 [FatContent] 57.3 [SaturatedFatContent] 10.0 [CholesterolContent] 7.2 [SodiumContent] 3300.5 [CarbohydrateContent] 31.3 [FiberContent] 1.0 [SugarContent] 4.1 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Heat wok or deep pan over high heat until it is hot. Add oil and wait until it is smoking, add ginger and garlic and leave for a minute or so. Then add the oyster sauce and stock simmering for another few minutes. Pour over your favorite fried rice, white rice or meat, especially chicken.
[Name] Herb-Baked Salmon [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Herb-Baked Salmon 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/39/93/piceNXCV6.jpg" [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, "3/4", "1", "1/4", "1", "1", "1/2", NA, "1"] [RecipeIngredientParts] ["salmon fillet", "Dijon mustard", "fresh parsley", "fresh oregano", "fresh thyme"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 342.1 [FatContent] 9.4 [SaturatedFatContent] 1.8 [CholesterolContent] 78.4 [SodiumContent] 442.5 [CarbohydrateContent] 21.1 [FiberContent] 2.1 [SugarContent] 1.9 [ProteinContent] 41.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F. Line a baking tray with foil. Spray with vegetable oil. Wash salmon, pat dry and spread mustard over top. Mix together parsley, oregano, thyme and bread crumbs. Season with salt and pepper. Blend in egg white to bind mixture together. Spread over the mustard. Bake 20 minutes for 1-inch thick fillet, 25 minutes for 2-inch fillet.
[Name] Mustard Baked Salmon [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Mustard Baked Salmon 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/39/94/picpIR1wH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/94/picAuGlDV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/94/pickMCZmm.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["3", "1", "2", "1 1/2", "1/4", "1", "1/3", "1/3", "1/3"] [RecipeIngredientParts] ["fresh lemon juice", "lemon, rind of", "Dijon mustard", "dry mustard", "sour cream", "horseradish"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 285.6 [FatContent] 19.6 [SaturatedFatContent] 4.3 [CholesterolContent] 10.0 [SodiumContent] 361.1 [CarbohydrateContent] 23.9 [FiberContent] 2.4 [SugarContent] 4.4 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix in bowl: Lemon juice, lemon rind and both mustards. Slowly pour in oil and blend until medium-thick sauce forms. Add breadcrumbs. (Can be made 1 day ahead and chilled]. Preheat oven to 375 (F] degrees. Lightly grease 9x13-inch baking dish. Arrange salmon in prepared dish, skin side down. Press breadcrumb mixture onto fish. Bake salmon until cooked through and golden brown, about 18 minutes. Using large spatula as aid, transfer salmon fillets to platter. Serve, passing the following mustard sauce separately. MUSTARD SAUCE: Combine Mustard Sauce ingredients, mix with whisk in bowl and serve with prepared salmon.
[Name] Baked Salmon with Herb Sauce [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Baked Salmon with Herb Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/95/picsG7zrx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/39/95/picQCn3Vk.jpg"] [RecipeCategory] Microwave [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["salmon fillets", "butter", "mayonnaise", "parsley", "dill", "lemon wedge", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 244.1 [FatContent] 10.4 [SaturatedFatContent] 3.2 [CholesterolContent] 86.1 [SodiumContent] 154.4 [CarbohydrateContent] 0.5 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 35.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut fillet in 4 serving pieces. Place large side of fillet toward edge of Pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap.", "Microwave Medium (50%] for 5 minutes.", "Mix mayonnaise, parsley, onion, and dill together.", "Spread mayonnaise mixture on top of fillets and microwave Medium (50%] covered for 5-6 minutes before serving.", "Garnish with lemon wedges.", "If steaks are used, arrange with thin ends toward center of dish.", "One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer." ]
[Name] China Bayles' Baked Salmon [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this China Bayles' Baked Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, "1", NA] [RecipeIngredientParts] ["salmon fillet", "cilantro", "parsley", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 564.1 [FatContent] 11.0 [SaturatedFatContent] 1.8 [CholesterolContent] 165.4 [SodiumContent] 224.8 [CarbohydrateContent] 6.1 [FiberContent] 0.0 [SugarContent] 2.3 [ProteinContent] 63.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place salmon on foil large enough to fold into a packet. Fold up the sides. Scatter the cilantro and parsley on top. Pour on the wine. Continue to fold the foil into a package, sealing the end and placing on a baking sheet. Bake in preheated 450F oven for 12 minutes.
[Name] Louisiana Hot Chili Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Louisiana Hot Chili Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "8", "1", "2 -3", "2", NA, "3", "1", NA, "1", "1", NA, "1", NA] [RecipeIngredientParts] ["beef", "pork", "onion", "garlic", "bell pepper", "celery", "hot chili pepper", "tomato sauce", "whole corn", "chicken broth", "evaporated milk", "cheddar cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5195.9 [FatContent] 423.9 [SaturatedFatContent] 184.0 [CholesterolContent] 1022.0 [SodiumContent] 5030.1 [CarbohydrateContent] 122.9 [FiberContent] 20.2 [SugarContent] 50.9 [ProteinContent] 226.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Saute meat and drain; add onions, garlic, bell peppers and celery (after chopping fine in food processor]. Cook until cooked down. Season to taste with salt and pepper. Add chili mix, tomato sauce, hot pepper (chopped] and corn with juice. Mix well (if a little too thick, add chicken broth until desired consistency]. Simmer for about 15 minutes. Spray pan (sheet cake size] with Pam and pour mixture in it. Top with Jiffy mix and can milk mixture. (Fix only when ready for this step. Mix box with 1 cup milk and spread on top of mixture.] Top with Cheddar cheese and sprinkle Parmesan cheese on top. Bake at 350 degrees for 30 minutes.
[Name] Roley Poley Pork Roll [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Roley Poley Pork Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "8", "1", "1/4", "1", "8", "1/4", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["pork", "tomato sauce", "egg", "green pepper", "thyme", "onion", "celery", "margarine", "sage", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 646.3 [FatContent] 27.0 [SaturatedFatContent] 8.6 [CholesterolContent] 222.2 [SodiumContent] 660.4 [CarbohydrateContent] 29.7 [FiberContent] 3.4 [SugarContent] 9.9 [ProteinContent] 66.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Combine ground pork, tomato sauce, egg, green pepper and thyme or sausage seasoning; mix lightly. Put meat mixture into 8 x 10 x 1/2-inch rectangle. Top with mixture of remaining ingredients (cornbread mixture]. Spread not quite to edge. Roll up jelly roll fashion. Place on baking sheet. Bake for 1 hour and 15 minutes.
[Name] Maraschino Cake [AuthorId] 1895 [AuthorName] ziggy [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T09:40:00Z [Description] Make and share this Maraschino Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "1 1/3", "1", "1", "1/2", "1", "1/4", "16", "1/2", "4"] [RecipeIngredientParts] ["cake flour", "sugar", "baking powder", "salt", "shortening", "milk", "maraschino cherry juice", "maraschino cherries"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 477.6 [FatContent] 18.7 [SaturatedFatContent] 4.5 [CholesterolContent] 4.3 [SodiumContent] 527.6 [CarbohydrateContent] 71.6 [FiberContent] 1.8 [SugarContent] 37.7 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] 1-2 cakes, (2 9-inch or 1 9x13-inch) [RecipeInstructions] Preheat oven to 350 degrees F. Prepare cake pans. Sift together flour, sugar, baking powder and salt into a mixing bowl. Add shortening, milk and flavoring. Beat 2 minutes. Add another 1/3 cup milk and unbeaten egg whites. Beat 2 minutes more. Pour cake batter into prepared cake pan(s]. Frost with your favorite white frosting using cherry juice for liquid called for in recipe. Decorate with stems on maraschino cherries.
[Name] Stuffed Artichokes [AuthorId] 1896 [AuthorName] Christina Al-Sudairy [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:15:00Z [Description] Make and share this Stuffed Artichokes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "1/2", "1/4", "3", NA, NA, NA, NA] [RecipeIngredientParts] ["artichokes", "onion", "pine nuts", "lemon juice", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.6 [FatContent] 3.5 [SaturatedFatContent] 0.8 [CholesterolContent] 18.7 [SodiumContent] 139.2 [CarbohydrateContent] 14.2 [FiberContent] 7.1 [SugarContent] 0.3 [ProteinContent] 9.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Take out all the thick leaves around the artichoke. Cut the top horizontally. Cut the base, too. With a tablespoon remove the hairy center, making a well in the center. Do the same thing with the rest, putting them in a pan filled with water and 1/4 cup lemon juice when you finish each one, in order to preserve its color. With one tablespoon butter, stir the meat, onions and pine nuts till brown. Add the seasoning. Fry the drained artichoke with 5 tablespoons vegetable oil till slightly brown. Drain. Arrange in pan, pour in it a cup of water and 1/4 cup lemon juice. Stuff the artichokes with the meat mixture. Adjust the seasoning. Bake in a 350 degree oven for 30 minutes till they are tender. Serve with Aroz Mofalfal and green mixed salad.
[Name] Crunchy Pecan Bars [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-05T09:49:00Z [Description] When Marilyn Martell started exhibiting at her local county fair, she won so many ribbons for cookies that she decided to share them in a cookbook entitled &quot;County Fair Prize Cookies&quot;, published in 1975. For a number of years now, she has competed at the state fair, continuing to win blue ribbons for baking. Crunchy Pecan Bars is a long-time favorite. These delectable toffee-flavored bars are quick to make and yield a large batch. Simply pat the dough into a jelly-roll pan. Long baking at a low temperature gives the thin bars their crisp texture. They keep well-if you hide them. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "1 1/2", NA] [RecipeIngredientParts] ["butter", "sugar", "egg", "vanilla extract", "all-purpose flour", "cinnamon", "pecans", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 63.0 [FatContent] 4.3 [SaturatedFatContent] 1.8 [CholesterolContent] 9.7 [SodiumContent] 19.2 [CarbohydrateContent] 5.8 [FiberContent] 0.3 [SugarContent] 2.9 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] Preheat oven to 275°F (135°C]. Butter a 15 x 10 jelly-roll pan. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolk and vanilla; mix well. In a medium-size bowl, mix flour and cinnamon. Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary. Spread evenly in buttered jelly-roll pan. In a small bowl, beat egg white just until well mixed; spread over dough. Sprinkle pecans evenly over top, then sprinkie lightly with sugar. Bake in preheated oven about 1 hour or until set. Cut in 2 x 1\" bars or diamond shapes while still very warm. Remove cookies from baking sheet to wire racks and cool. Cookies become crisp as they cool.
[Name] Old Fashioned Coconut Oatmeal Cookies [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Old Fashioned Coconut Oatmeal 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/40/03/picWs5UMT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/03/picOVgTHK.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "1", "1 1/2", "1", "1", "1", "3/4", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "flour", "wheat germ", "baking powder", "chocolate chips", "raisins", "granulated sugar", "egg", "Old mill oats", "coconut", "baking soda"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 157.9 [FatContent] 8.9 [SaturatedFatContent] 5.6 [CholesterolContent] 19.4 [SodiumContent] 86.2 [CarbohydrateContent] 19.3 [FiberContent] 1.4 [SugarContent] 12.5 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Cream together butter, sugars; add egg and mix thoroughly. Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well. Stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork. Bake at 350° for 12-15 minutes or until golden.
[Name] Dynamite Oatmeal Chocolate Chip Raisin Cookies [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Dynamite Oatmeal Chocolate Chip Raisin Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1", "1", "1", "1", "1/8", "1/4", "1", "2", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "light brown sugar", "white sugar", "egg", "vanilla", "baking soda", "salt", "cinnamon", "all-purpose flour", "rolled oatmeal", "golden raisin", "chocolate chips", "pecan pieces"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 202.7 [FatContent] 9.2 [SaturatedFatContent] 5.5 [CholesterolContent] 23.3 [SodiumContent] 60.9 [CarbohydrateContent] 30.1 [FiberContent] 1.3 [SugarContent] 21.5 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 30 Cookies [RecipeInstructions] Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract. Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed. Add oatmeal, raisins, chips and pecan, if desired. Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet. Bake at 350° for 8-12 minutes or until golden brown.
[Name] Oatmeal Cookies [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-11-10T01:13:00Z [Description] For chocolate chunk oatmeal cookies, omit the raisins and add 2 coarsely chopped imported chocolate pieces or use half raisins, half chocolate chunks. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/4", "1", "1/4", "1", "1", "1", "1/2", "1", "1", "1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["unsalted butter", "shortening", "light brown sugar", "egg", "vanilla", "water", "baking soda", "salt", "flour", "oatmeal", "raisins", "walnuts", "chocolate chips"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 167.4 [FatContent] 9.8 [SaturatedFatContent] 4.6 [CholesterolContent] 18.6 [SodiumContent] 37.8 [CarbohydrateContent] 19.4 [FiberContent] 1.1 [SugarContent] 12.2 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Preheat the oven to 350°F Cream the butter with the shortening to blend well. Mix in the sugar and milk powder, then egg and vanilla. Stir in the hot water, which has been mixed with the baking soda. (All of these steps can be done in the food processor]. Fold in the salt, flour, oatmeal, raisins, walnuts and chocolate chips. Roll dough into 1-inch balls and place on lightly greased or parchment-lined baking sheet. Dip hands in water and press cookies down to flatten. Bake at 350° for 12-15 minutes or until golden brown. For chocolate chunk oatmeal: omit raisins and add 2 cups chocolate chunks.
[Name] Chocolate Chip or M &amp; M Oatmeal Cookies [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-11-10T01:13:00Z [Description] These are really good, I like to use red and green m and m's to replace the chocolate chips and serve them as christmas cookies. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/07/picdaxD05.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/07/pic5eYquc.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "2", "2", "5", "24", "2", "1", "4", "2", "3", "2"] [RecipeIngredientParts] ["butter", "flour", "baking soda", "sugar", "oatmeal", "chocolate chips", "brown sugar", "salt", "eggs", "baking powder", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 264.2 [FatContent] 13.9 [SaturatedFatContent] 6.6 [CholesterolContent] 28.7 [SodiumContent] 201.3 [CarbohydrateContent] 33.9 [FiberContent] 2.2 [SugarContent] 20.4 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
[Name] Vegetarian Gravy [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:41:00Z [Description] Make and share this Vegetarian 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/40/08/picnU8OCU.jpg" [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] [NA, "4 -5", "1", NA, "2", "1 - 1 1/2", NA] [RecipeIngredientParts] ["onion", "mushrooms", "garlic", "butter", "flour", "vegetable broth", "milk"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 38.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 7.6 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] ["Saute small onions and 4-5 mushrooms and 1 clove garlic in butter (or just heat up some butter if you want it plain.. I like onions]", "When they soft, add about 2 Tbsp flour and mix it around until it is absorbed.", "Pour on 1-1.5 cups vegetable broth and stir.", "When that starts to warm up, pour a cup or less of cream or milk in and stir.", "Let boil stirring a lot in the beginning to keep it from lumping.", "and voila! The amount of flour is kinda if-y.", "I like it thick, and usually end up adding more flour later on in the process to make it thicker." ]
[Name] Linguine Pescatore [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Linguine Pescatore 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/40/09/picCVk2SB.jpg" [RecipeCategory] Mussels [Keywords] ["Squid", "No Shell Fish", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1", "3", "2", "1 1/2", "5", "1/2", "1/2", "1/4", "1/4", "1/8", "1", "2", "2", NA, "4"] [RecipeIngredientParts] ["garlic", "onion", "green onion", "crushed red pepper flakes", "squid rings", "cod", "mussels", "baby clams", "baby shrimp", "oregano", "sweet basil", "thyme", "parsley", "white wine", "heavy cream", "tomato sauce", "linguine"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 1048.9 [FatContent] 41.0 [SaturatedFatContent] 16.5 [CholesterolContent] 320.6 [SodiumContent] 646.7 [CarbohydrateContent] 101.5 [FiberContent] 5.2 [SugarContent] 6.2 [ProteinContent] 52.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a frying pan. Add garlic, chillies and onions, saute until softened, being careful not to burn the garlic. Add the prawns, mussels and squid, saute 2 minutes and then add remaining seafood. Saute 1 minute and add herbs and wine. Bring wine to rolling simmer and add cream or tomato sauce. Season with salt and pepper, heat to a simmer, add parsley and desired amount of Hot cooked linguine. Toss to coat pasta well. Serve immediately.
[Name] Thai Noodles With Seafood [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-11-10T01:13:00Z [Description] This recipe is very simple,very fast and very good. The fresh rice noodles, thick and white, can be found in the refrigerator cabinet of any good Asian grocery store. Don't use frozen marinara mix--the recipe deserves better. Any decent fishmonger will be happy to serve you with half a dozen prawns, a few scallops, some squid, a small fillet of fish, a handful of mussels or any other combination that appeals to you. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Squid", "No Shell Fish", "Thai", "Asian", "Very Low Carbs", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1/2", NA, NA, "1", NA, NA, "3", "2", "2", "2", "3"] [RecipeIngredientParts] ["scallops", "squid", "mussels", "basil leaves", "garlic", "light soya sauce", "fish sauce"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 179.4 [FatContent] 9.9 [SaturatedFatContent] 1.3 [CholesterolContent] 47.3 [SodiumContent] 1539.5 [CarbohydrateContent] 6.6 [FiberContent] 0.8 [SugarContent] 3.1 [ProteinContent] 16.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut 500g of mixed seafood into bite-size pieces, first removing any shells. If you are using mussels, wash and scrape the shells and open them by putting them in a pot with a little boiling water. Cover and boil for a few minutes, removing each mussel as it opens to prevent overcooking. Chop a handful of basil leaves and seed and finely slice 3 bird's eye chillies. In a frying pan or wok, heat 1 tablespoon of oil. Brown 2 tablespoons of crushed garlic and saute the seafood for a couple of minutes. Drain off the oil and set the garlic seafood mixture aside. Put another tablespoon of oil in the pan and increase the heat. Add 2 tablespoons of light soya sauce and the noodles and saute for 2-3 minutes. Tip the seafood back into the pan and add 3 tablespoons of fish sauce. Stir well. Add the basil leaves and chillies and cook for 1 minute more, stirring.
[Name] Seafood Locicero [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Seafood Locicero recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "8", "12", "8", "4", "8", NA, "1", "4", "1/2", "1/4", "1", "1", "2 1/2", "4", "1/2", "1/4", "1/4", "1/4", "2", "1", "1/2", "1/2", NA, "4", "4", "4"] [RecipeIngredientParts] ["mussels", "clams", "shrimp", "scallops", "kiwi puree", "gingerroot", "marsala wine", "light brown sugar", "soy sauce", "lemon", "veal demi-glace", "beef broth", "kiwi", "sugar", "white wine", "water", "fresh basil", "green onion", "pimiento", "dried anise", "eggs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 770.6 [FatContent] 17.3 [SaturatedFatContent] 7.2 [CholesterolContent] 263.0 [SodiumContent] 1659.7 [CarbohydrateContent] 86.2 [FiberContent] 5.5 [SugarContent] 49.6 [ProteinContent] 40.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a sauce, reduce demi-glace (or broth] by half.", "In a separate pan,", "saute peppers and ginger with the brown sugar.", "Unglaze with the marsala wine and reduce until almost all liquid is gone. Add the broth.", "Reduce by half.", "Add soy sauce and lemon juice. KIWI PUREE-Peel and chop kiwi.", "Cook kiwi and sugar over a low flame until the sugar starts to break down.", "Deglaze with white wine. Reduce and add water.", "Reduce again by half.", "Puree and strain.", "PASTA PANCAKES-Cook cappellini until just a little past done. Drain pasta.", "In a mixing bowl, mix all ingredients thoroughly.", "Mixture should bind together; if not, add more bread crumbs.", "Press mixture into a lightly oiled 9\" pie pan.", "Freeze until firm.", "Remove and cut into 4 wedges.", "TO SERVE-Saute pancakes until golden brown on one side. Flip pancakes and bake in a 350~ oven for 5 minutes.", "One hour before serving, marinate scallops and shrimp in a marinade of 1/2 cup white wine and 1/4 cup lemon juice. Poach mussels and clams in white wine until done. Grill or saute shrimp and scallops until done. Cover 1/2 of each plate wit h 2 oz of the ginger-pepper sauce. Garnish 1/2 of each plate with a pasta pancake MMMMM MMMMM----- Recipe via Meal-Master (tm] v8.06" ]
[Name] Linguini with Seafood - Buon'Appetito [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Linguini with Seafood - Buon'Appetito recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["European", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "2", "12", "12", "1/2", "2", "28", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "shallots", "green onion", "lemon, rind of", "parsley", "shrimp", "scallops", "white wine", "mussels", "tomatoes", "basil", "linguine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.1 [FatContent] 10.3 [SaturatedFatContent] 1.6 [CholesterolContent] 142.5 [SodiumContent] 985.8 [CarbohydrateContent] 71.6 [FiberContent] 4.2 [SugarContent] 5.8 [ProteinContent] 43.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Serve pasta and sauce in a large bowl on the table and let people help themselves. Vary the seafood according to your tastes. Grated Parmesan is traditionally not offered with seafood dishes. If you prefer a vegetarian version, saute mushrooms and peppers instead of seafood and add into tomato sauce. In a large skillet, heat olive oil on medium-high heat. Add shallots and garlic. Saute for 1 minute or until softened slightly, then add lemon rind, parsley, shrimps and scallops. Saute together until shrimps just turn pink and scallops are translucent, about 1-2 minutes. Remove with a slotted spoon from skillet. Season with salt and pepper. Add white wine to skillet, bring to boil and add mussels. Cover and steam mussels until they open, about 3 minutes. Remove mussels from skillet and reserve with shrimps and scallops. Remove mussel meats from half the mussels, leaving remainder in their shells. Discard any mussels that do not open. Meanwhile drain tomatoes and chop, reserving juice. Add tomatoes, juice and chili flakes into skillet and bring to boil. Stir in 2 Tbsp basil and simmer for 10 minutes to combine flavours. Season with salt and pepper. Sauce can be made ahead to this point. When ready to serve: bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10-12 minutes. Drain well. Return seafood to sauce, sprinkle with remaining basil then reheat. Toss with pasta and serve.
[Name] Sweet Potato Pie IV [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:32:00Z [Description] Make and share this Sweet Potato Pie IV recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "Low Protein", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "1/2", "2", "1 1/2", "2/3", "2", "6", "1"] [RecipeIngredientParts] ["light brown sugar", "salt", "cinnamon", "nutmeg", "molasses", "sweet potatoes", "half-and-half", "eggs", "dry sherry"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2300.1 [FatContent] 70.5 [SaturatedFatContent] 28.4 [CholesterolContent] 483.0 [SodiumContent] 2396.3 [CarbohydrateContent] 315.3 [FiberContent] 8.7 [SugarContent] 199.5 [ProteinContent] 26.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["Boil until tender, peel, and mash sweet potatoes.", "Mix sugar, salt, cinnamon, and nutmeg.", "Add molasses and sweet potatoes; beat well.", "Stir in half and half, egg yolks, and sherry.", "Beat the egg whites until stiff, fold into mixture, and pour into the pie shell.", "Put into a preheated 425 degree oven.", "Reduce heat to 375 and bake about 35 minutes.", "The pie will be brown and set in the middle. Serve warm or cold with whipped cream.", "** If no alcohol is wanted, simply delete it from the recipe but the taste will be completely different." ]
[Name] Cherry Crunch [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:19:00Z [Description] Make and share this Cherry Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2/3", "3/4", "1", "1/3", "1"] [RecipeIngredientParts] ["Bisquick baking mix", "sugar", "cinnamon", "egg", "shortening", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 323.5 [FatContent] 12.3 [SaturatedFatContent] 3.1 [CholesterolContent] 24.0 [SodiumContent] 360.0 [CarbohydrateContent] 50.5 [FiberContent] 1.1 [SugarContent] 18.0 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 400: Mix all ingredients except pie filling. Pat 2/3 of the dough in a greased square pan-9x9x2\". Spread the pie filling over dough in pan. Crumble the remaining dough over the pie filling. Bake about 30 minutes. Serve warm.
[Name] Salmon Loaf [AuthorId] 1897 [AuthorName] Caren [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-11-05T10:45:00Z [Description] Make and share this Salmon Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "2", "1", "2", "1/4", "1", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["red salmon", "eggs", "milk", "parsley", "onion", "salt", "Worcestershire sauce", "poultry seasoning", "butter", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 446.8 [FatContent] 24.6 [SaturatedFatContent] 8.8 [CholesterolContent] 190.3 [SodiumContent] 755.4 [CarbohydrateContent] 16.9 [FiberContent] 0.8 [SugarContent] 2.0 [ProteinContent] 37.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (177 C]. Flake salmon in large bowl; remove bones Combine remaining ingredients with salmon. Turn the salmon mixture into a greased 1 1/2-qt. (1.5-liter] casserole dish. Bake 50 to 60 minutes or until firm in the center. Serve hot.
[Name] Barley Beef Vegetable Soup [AuthorId] 1895 [AuthorName] ziggy [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:27:00Z [Description] Make and share this Barley Beef Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", "1/2", "1/2", NA, "1", "1", "1/2", "2", "1", "1/2", "1/2", "1/2", "2", "1/4"] [RecipeIngredientParts] ["bouillon cubes", "water", "stewing beef", "onion", "thyme", "black pepper", "salt", "paprika", "bay leaf", "barley", "canned tomatoes", "carrot", "celery", "peas", "green beans", "potatoes", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 69.1 [FatContent] 0.8 [SaturatedFatContent] 0.3 [CholesterolContent] 8.1 [SodiumContent] 63.3 [CarbohydrateContent] 11.6 [FiberContent] 2.5 [SugarContent] 2.0 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 18 1 cup servings [RecipeInstructions] Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours. Skim soup until clear while simmering. Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer. Let soup stand for about 15 minutes before serving. Note: Normally I don't care for barley, but this soup is truly delicious. I love making homemade soups and bread on cold wintry days.
[Name] Spaghetti with Seafood Sauce [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:33:00Z [Description] Make and share this Spaghetti with Seafood Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "225", "2 1/2", "1", "1", "1", "1", "2", "1 1/2", "1", "3", "2", NA, "4"] [RecipeIngredientParts] ["olive oil", "onion", "garlic", "spaghetti", "tomato sauce", "tomato puree", "dried oregano", "bay leaf", "sugar", "shrimp", "clams", "lemon juice", "fresh parsley", "butter", "shrimp"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 623.5 [FatContent] 19.4 [SaturatedFatContent] 5.7 [CholesterolContent] 265.2 [SodiumContent] 1151.9 [CarbohydrateContent] 66.5 [FiberContent] 5.0 [SugarContent] 10.2 [ProteinContent] 45.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a pan and add the onion and garlic. Fry over a moderate heat for 6-7 minutes, until the onions have softened. Meanwhile, cook the spaghetti in a large pan of boiling salted water for 10-12 minutes until al dente. Stir the passata, tomato puree, oregano, bay leaf and sugar into the onions and season well. Bring to the boil, then simmer for 2-3 minutes. Add the shellfish, lemon juice and 2 Tbsp of the parsley. Stir well, then cove r and cook for 6-7 minutes. Meanwhile, drain the spaghetti when it is ready and add the butter to the pan. Return the drained spaghetti to the pan and toss in the butter. Season well. Divide the spaghetti among four warmed plates and top with the seafood sauce. Sprinkle with the remaining 1 Tbsp parsley, garnish with whole prawns and serve immediately.
[Name] Chocolate Coated Spoons [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:36:00Z [Description] Make and share this Chocolate Coated Spoons recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "20", "4 -6"] [RecipeIngredientParts] "Amaretto" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1062.5 [FatContent] 54.2 [SaturatedFatContent] 32.3 [CholesterolContent] 8.2 [SodiumContent] 6.7 [CarbohydrateContent] 134.7 [FiberContent] 13.7 [SugarContent] 108.6 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] 20 spoons [RecipeInstructions] Combine chocolate baking bar, whipping cream and Amaretto in a 1-cup glass measuring cup. Microwave on medium (50% power] for 1 minute, stirring at 30 seconds until melted and smooth. Dip spoons in melted chocolate so that the bowl of spoon is coated completely. Allow the excess to drip off. Place on wax paper; chill for at least 15 minutes in freezer to allow to set. Drizzle chilled spoons with melted vanilla-flavored candy coating to decorate, if desired. To use, stir into coffee or hot chocolate until melted. Makes about 20 spoons. They are pretty if wrapped in colored plastic wrap and tied with a pretty bow. If you don't have a micr o-wave, I think that this could be done stove top on low heat and just watch that the chocolate doesn't burn. Jan
[Name] Shepherd's Pie VI [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:26:00Z [Description] Make and share this Shepherd's Pie VI recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["450", "1", "1", "50", "2", "25", "300", "1", "700", "25", "4", "50"] [RecipeIngredientParts] ["lamb", "onion", "bay leaf", "mushrooms", "carrots", "plain flour", "lamb stock", "tomato puree", "potatoes", "butter", "milk", "lancashire cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 559.4 [FatContent] 26.6 [SaturatedFatContent] 12.2 [CholesterolContent] 125.7 [SodiumContent] 169.2 [CarbohydrateContent] 44.3 [FiberContent] 5.7 [SugarContent] 4.8 [ProteinContent] 35.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 200 C / 400 F / Gas 6. Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes. Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bayleaf and spoon into a 1.7 litre ovenproof serving dish. Meanwhile, cook the potatoes in boiling water for 20 minutes until tender. Drain well and mash with the butter and milk and mix well. Pile onto the mince mixture and sprinkle over the cheese. Bake for 15-20 minutes. Serve hot with a green vegetable.
[Name] Mussels Fra Diavolo [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:23:00Z [Description] Here is a pasta with Mussels recipe that we enjoy: Other seafood may be added-shrimp, crab, lobster, white fish etc: [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1", "1/3", "3", "2 -3", "1 1/2", "1", "1/2 - 1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["mussels", "onion", "green pepper", "garlic", "tomatoes", "dry white wine", "tomato paste", "parsley", "salt", "sugar", "red pepper flakes", "basil", "oregano", "linguine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 607.1 [FatContent] 11.4 [SaturatedFatContent] 2.0 [CholesterolContent] 59.7 [SodiumContent] 1343.4 [CarbohydrateContent] 77.3 [FiberContent] 4.0 [SugarContent] 5.0 [ProteinContent] 43.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Scrub the mussels under running cold water making sure they are closed tight and remove the beards. In a large pot over high heat bring to a boil about 1\" of water. Reduce the heat to low and add the mussels-cover and cook until the shells open about 5 minutes. Discard any that do not open. Discard the top shell from each mussel; rinse the mussel in the broth left in the pot to remove any left over s and. Let broth stand awhile to let the sand settle in the bottom of the pot. Pour 3/4 cup of the broth into a measuring cup and discard any remaining broth being careful not to pour any sand into the cup. In a large skillet over med. heat, heat the oil and Saute onions, green pepper and garlic until tender but not brown. Prepare the pasta as directed on the package. Cut the fish into 1\" chunks. Into the onion mixture, add toma toes with the liquid from the can, all remaining ingredients, except mussels- the fish and mussel broth. (If you are adding more seafood add it now]. Turn the heat to high and bring to a boil-when this comes to a boil, reduce heat to low-cover and simmer 5-7 minutes or until fish is cooked through. Add the mussels on the half shell and heated through. To serve, put the pasta onto plates or a large platter, spoon the fish/mussel mixture over and top with fresh grated Parmesan cheese.
[Name] Pasta with Grilled Salmon & Stir-Fried Vegetables [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pasta with Grilled Salmon & Stir-Fried Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "3", "2", "1/4", "2", "1", "1", "1", "1", "1/4", "1", "1", "1/2", NA, "1", "6", "1/4"] [RecipeIngredientParts] ["skinless salmon fillet", "honey", "honey", "olive oil", "garlic", "hot red pepper flakes", "leeks", "onions", "bok choy", "spinach", "swiss chard", "rice vinegar", "honey", "pepper", "salt", "penne pasta", "green onions", "fresh cilantro", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1547.9 [FatContent] 33.1 [SaturatedFatContent] 5.1 [CholesterolContent] 104.6 [SodiumContent] 1055.8 [CarbohydrateContent] 245.9 [FiberContent] 40.6 [SugarContent] 35.1 [ProteinContent] 81.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pat salmon dry. In small bowl, combine 1 Tbsp. honey, 1 tsp. sesame oil and chili paste. Rub into salmon. For sauce, heat olive oil in large, deep non-stick skillet or wok. Add garlic, ginger and hot pepper flakes. Cook gently until fragrant, but do not brown. Add leeks and carrot. Cook, stirring constantly, for 5 minutes. If mixture looks dry, add 1/4 cup water. Add peppers and bok choy. Cook 5 minutes, or until just wilted. Add vinegar, 1 Tbsp. sesame oil, 1 Tbsp. honey, pepper and salt. Cook for another 5 minutes. Preheat broiler, barbecue or non-stick skillet. Cook salmon for 3 to 5 minutes per side, or until just cooked through. Meanwhile, bring large pot of water to boil. Add pasta and cook until tender but firm. Drain well. Add green onions to sauce and heat if necessary. Toss drained pasta with sauce. Add cilantro. Taste and adjust seasonings if necessary. Serve pasta and top each serving with salmon.
[Name] French Oriental Salmon Grill [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] French Oriental Salmon Grill Source: The Vitality Cookbook by Monda Rosenberg and Frances Berkoff [Images] character(0) [RecipeCategory] European [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["salmon steaks", "Dijon mustard", "ginger", "garlic"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 254.1 [FatContent] 17.0 [SaturatedFatContent] 3.5 [CholesterolContent] 55.0 [SodiumContent] 619.2 [CarbohydrateContent] 2.6 [FiberContent] 0.2 [SugarContent] 1.9 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk together everything but the salmon. Brush over salmon. Grill on barbecue 5 minutes per side, basting occasionally.
[Name] Tofu "Turkey" with Stuffing [AuthorId] 1895 [AuthorName] ziggy [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T11:01:00Z [Description] Make and share this Tofu "Turkey" with Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Christmas", "Thanksgiving", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1", "2", "1", "1 1/3", "1", "3 -4", "1/4", "2", "2", "1", NA, "1", "2", "1/4", "3", "1/2", "1/4 - 1/3", "2", "2", "1"] [RecipeIngredientParts] ["firm tofu", "tofu", "onion", "celery", "mushroom", "garlic", "sage", "marjoram", "thyme", "winter savory", "summer savory", "rosemary", "celery seeds", "soy sauce", "tamari", "Pepperidge Farm Herb Stuffing", "soy sauce", "tamari", "miso", "mustard"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 3122.1 [FatContent] 236.1 [SaturatedFatContent] 40.2 [CholesterolContent] 0.0 [SodiumContent] 9728.6 [CarbohydrateContent] 91.6 [FiberContent] 33.8 [SugarContent] 31.1 [ProteinContent] 212.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12\" colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours. When time is up, start the stuffing. Saute' the onions, celery and mushrooms in the 2 tablespoons sesame oil. When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes. Add herb stuffing and mix well. Remove tofu from refrigerator and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of \"turkey\" to achieve a more oval shape. If desired at this point, you may mold \"drumsticks\" out of one pound of tofu, and place on each side of the \"turkey\". Mix up the basting mixture and baste tofu \"turkey\" with half of it. Cover the \"turkey\" with foil, and bake at 400 degrees for about 1 hour. Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the \"turkey\" is golden. Remove from oven and use rest of basting mix. Using at least 2 large spatulas, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.
[Name] Italian Fettuccine [AuthorId] 1531 [AuthorName] Mimi Hiller [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-05T11:14:00Z [Description] Make and share this Italian Fettuccine recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1/2", "1/3", "1/2"] [RecipeIngredientParts] ["porcini mushrooms", "fettuccine", "butter", "parmesan cheese", "spinach"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 680.4 [FatContent] 30.5 [SaturatedFatContent] 17.4 [CholesterolContent] 164.1 [SodiumContent] 318.2 [CarbohydrateContent] 82.1 [FiberContent] 4.0 [SugarContent] 2.4 [ProteinContent] 20.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak mushrooms for about 1/2 hour in cold water. Melt butter, add chopped mushrooms and spinach and cook for 5 minutes. Cook pasta, drain and mix in pan with the other ingredients. Add grated Parmesan cheese and white truffle oil. Serve hot.
[Name] Apple Juice Roast [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:48:00Z [Description] Make and share this Apple Juice Roast recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/28/picBFEnrI.jpg" [RecipeCategory] Roast Beef [Keywords] ["Apple", "Fruit", "Meat", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/4", "2", "1/4", "2", "1/4", "1", "1/8", "1", "3", "1", NA, NA, NA] [RecipeIngredientParts] ["boneless beef chuck roast", "pepper", "onions", "thyme leaves", "butter", "shortening", "prepared mustard", "basil leaves", "catsup", "sweet potatoes", "salt", "lemon juice", "parsley", "apple"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 549.7 [FatContent] 22.3 [SaturatedFatContent] 10.7 [CholesterolContent] 209.8 [SodiumContent] 735.4 [CarbohydrateContent] 22.8 [FiberContent] 2.7 [SugarContent] 8.8 [ProteinContent] 65.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook onions in 1 Tbsp butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covere d, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garnish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 Tbsp Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired.
[Name] Herb Blend for Boursin Cream Cheese [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-05T11:00:00Z [Description] Make and share this Herb Blend for Boursin Cream Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1"] [RecipeIngredientParts] ["dill weed", "garlic powder", "dry mustard"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 43.2 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 7.5 [FiberContent] 1.3 [SugarContent] 2.7 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine all ingredients. Package in small sealed containers. Label: Combine 2 tsp of mix with 1 8-oz package of cream cheese and 1/2 cup butter or margarine.
[Name] Cream of Tomato & Pumpkin Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:56:00Z [Description] Make and share this Cream of Tomato & Pumpkin Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "2", "4", "1/8", NA] [RecipeIngredientParts] ["onion", "stewed tomatoes", "maple syrup", "pumpkin", "white pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 147.8 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 476.6 [CarbohydrateContent] 31.4 [FiberContent] 3.3 [SugarContent] 18.6 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes. Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock. Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.
[Name] Tuna and Corn Fish Cakes [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T10:53:00Z [Description] Make and share this Tuna and Corn Fish Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Corn", "Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/3", "2", "1", NA, NA] [RecipeIngredientParts] ["potatoes", "tuna in vegetable oil", "canned corn kernels", "frozen corn kernels", "parsley", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 176.0 [FatContent] 4.6 [SaturatedFatContent] 0.9 [CholesterolContent] 8.9 [SodiumContent] 300.2 [CarbohydrateContent] 16.5 [FiberContent] 1.6 [SugarContent] 1.2 [ProteinContent] 16.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the mashed potato in a bowl and stir in the tuna, corn kernels, and chopped parsley. Season to taste with salt and pepper, then shape into eight patty shapes with your hands. Spread out the bread crumbs on a plate and press the fish cakes into the bread crumbs to coat lightly, then place on a baking sheet. Cook the fish cakes under a moderately hot broiler until crisp and golden brown, turning once. Serve hot, with lemon wedges and fresh vegetables.
[Name] Blue Cheese and Portabella Mushroom Ragout [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-11-05T11:17:00Z [Description] Make and share this Blue Cheese and Portabella Mushroom Ragout recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 30 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "1/4", "1/4", "1/4", "1/4", "1", "1", "1 1/2", "2", NA] [RecipeIngredientParts] ["butter", "shallots", "dry sherry", "chicken broth", "salt", "dried fennel", "white pepper", "portabella mushroom", "blue cheese", "pasta", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 429.6 [FatContent] 33.2 [SaturatedFatContent] 21.4 [CholesterolContent] 86.0 [SodiumContent] 1831.9 [CarbohydrateContent] 9.9 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 24.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Add butter to 12-inch non-stick skillet. Saute shallots over low heat until transparent, approximately 10-15 minutes.", "Add sherry, chicken broth, salt, fennel and pepper.", "Simmer 2-3 minutes to allow flavors to blend.", "Add mushrooms.", "Cook until liquid is absorbed.", "Remove pan from heat. Crumble blue cheese over mixture and lightly toss.", "Spread mixture over vegetables or pasta.", "Garnish dish with chopped parsley.", "* Note: To roast vegetables, cut into equal sizes. Spread out vegetables on pan in single layer, lightly drizzle with olive or canola oil and sprinkle with salt. Roast under broiler 10-15 minutes until blackened spots appear on vegetables." ]
[Name] Mocha Cocoa Mix [AuthorId] 1646 [AuthorName] WildlifeDi [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-11-05T11:18:00Z [Description] Make and share this Mocha Cocoa Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Kid Friendly", "Winter", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "3/4 - 1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["Carnation instant milk", "sugar", "instant coffee", "vanilla beans", "real vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1910.0 [FatContent] 80.9 [SaturatedFatContent] 47.3 [CholesterolContent] 278.2 [SodiumContent] 630.2 [CarbohydrateContent] 249.7 [FiberContent] 8.0 [SugarContent] 150.2 [ProteinContent] 53.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix in a blender, except the vanilla (bean or liquid], so the size and consistency is equal. Put in an air tight container. For 1 cup.....heat the water (6 oz] to boiling and add 4 to 5 heaping teaspoons. Add vanilla (if using extract] and stir. Add a dollop of whipped cream or marshmallow for a sinfully rich tasting cup! For gifts.. put in a pretty jar and add a tag with final instructions. Top lid with a quilting square and tie with burlap around the neck of the jar.
[Name] Prune Puree [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T11:25:00Z [Description] Make and share this Prune Puree recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2"] [RecipeIngredientParts] ["prunes", "water", "lecithin granules"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 136.1 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.9 [CarbohydrateContent] 36.2 [FiberContent] 4.0 [SugarContent] 21.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Place all ingredients in a blender or food processor, and process at high speed until the mixture is smooth. Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator. Replace all or part of the butter, margarine, or other solid shortening in cake, muffin, and quick bread recipes with half as much Prune Puree. If the recipe calls for oil, replace all or part of the oil with three-fourths as much Prune Puree.
[Name] Nut-Crusted Loin Chops [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T11:22:00Z [Description] Make and share this Nut-Crusted Loin Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "High Protein", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", NA, "1", "2", "8"] [RecipeIngredientParts] ["flour", "black pepper", "egg", "water", "lamb loin chops"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 881.2 [FatContent] 69.8 [SaturatedFatContent] 25.2 [CholesterolContent] 187.1 [SodiumContent] 379.8 [CarbohydrateContent] 23.2 [FiberContent] 3.7 [SugarContent] 1.9 [ProteinContent] 40.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop nuts finely, (I use the food processor]. Combine with the breadcrumbs on a flat plate. Mix flour and pepper together. Beat water and egg together. Coat the chops with the flour, then the egg and then the bread and nut mixture, making sure chops are well coated each time. Place in a greased oven-proof dish and cook at 180 C for 15 minutes, then turn and cook for a further 10 minutes or until golden brown.
[Name] Easy Pumpkin Bread Pudding [AuthorId] 1898 [AuthorName] Janet4 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 1999-11-05T11:22:00Z [Description] This can be calorie reduced by using the diet bread, skim milk and skim Pet milk. You can use just egg whites and you can substitute Sweet 'n Low for the sugar. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/38/picCNpSZH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/38/pic2Bsy2p.jpg"] [RecipeCategory] Dessert [Keywords] ["Healthy", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/3", "4", "6", "3/4", "2", "8"] [RecipeIngredientParts] ["pumpkin puree", "evaporated milk", "white sugar", "vanilla", "raisins", "milk", "eggs", "brown sugar", "pumpkin pie spice"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 613.6 [FatContent] 17.0 [SaturatedFatContent] 8.3 [CholesterolContent] 250.7 [SodiumContent] 541.1 [CarbohydrateContent] 97.1 [FiberContent] 2.2 [SugarContent] 52.5 [ProteinContent] 20.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees.", "Put the bread cubes and raisins in a buttered 3 quart oven dish.", "Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients.", "Mix well and pour egg mixture evenly over bread.", "Stir around a bit to make sure all the bread is coated.", "Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.", "Cool slightly before serving.", "(Yes, it will fall in the center. The eggs cause this to happen]" ]
[Name] Spaghetti Squash Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Spaghetti Squash Salad recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["spaghetti squash", "fresh mushrooms", "green onions", "green pepper", "lettuce leaf", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 24.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.4 [CarbohydrateContent] 5.3 [FiberContent] 0.9 [SugarContent] 1.3 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Halve squash. Remove and discard seeds. Quarter to fit in a large pot. Add water to 1 inch. Bring to boil, cover, reduce to simmer and cook 20 to 30 minutes, or until tender. Remove and cool. Scrape squash pulp from rind to make 4 cups. Drain on paper towels to remove excess moisture. In large bowl, combine squash with mushrooms, onions, peppers and dressing. Mix and refrigerate. Serves 8.
[Name] Spaghetti Squash, Tomato, Mushroom &amp; Cheese Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Spaghetti Squash, Tomato, Mushroom &amp; Cheese Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", NA, "1", "1", "1/4", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["spaghetti squash", "onion", "garlic cloves", "fresh tomatoes", "mushroom", "cottage cheese", "ricotta cheese", "mozzarella cheese", "parsley", "basil", "thyme", "butter", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 312.2 [FatContent] 10.9 [SaturatedFatContent] 5.7 [CholesterolContent] 30.0 [SodiumContent] 608.2 [CarbohydrateContent] 35.8 [FiberContent] 3.2 [SugarContent] 6.4 [ProteinContent] 19.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Slice squash in half lengthwise and scoop out seeds.", "Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.", "Cool until ready to be handled.", "Scoop out the insides gently with a fork which will form into spaghetti strands.", "While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.", "When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.", "Combine the ingredients.", "Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven." ]
[Name] Ambrosia Oatmeal Chocolate Chip Cookies [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Ambrosia Oatmeal Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "2", "1/2", "2", "2", "12"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "granulated sugar", "vanilla", "eggs", "unbleached flour", "salt", "baking powder", "quick oats"] [AggregatedRating] 3.5 [ReviewCount] 7.0 [Calories] 171.4 [FatContent] 8.6 [SaturatedFatContent] 5.1 [CholesterolContent] 23.9 [SodiumContent] 104.6 [CarbohydrateContent] 23.3 [FiberContent] 1.2 [SugarContent] 13.9 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 350°F. In a large mixing bowl, cream butter and. sugar until light and fluffy. Mix in eggs and vanilla. Sift together flour, baking powder and salt. Add to creamed mixture. Blend thoroughly. Stir in oats and chocolate chips, mix well. Drop by tablespoons onto ungreased cookie sheets. Bake at 350° for 10-12 minutes. Cool 1 minute before removing from cookie sheet and placing cookies on cooling rack.
[Name] Clementine's Oatmeal Chocolate Chip Cookies [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT9M [PrepTime] PT0S [TotalTime] PT9M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Clementine's Oatmeal Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/2", "1", "1", "1 1/2", "1", "1/2", "1", "1/8", "3", "2", "1"] [RecipeIngredientParts] ["margarine", "brown sugar", "sugar", "egg", "vanilla", "flour", "baking soda", "salt", "cinnamon", "nutmeg", "rolled oats", "chocolate chips", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 96.1 [FatContent] 5.8 [SaturatedFatContent] 1.6 [CholesterolContent] 2.5 [SodiumContent] 71.0 [CarbohydrateContent] 10.9 [FiberContent] 0.8 [SugarContent] 6.1 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 74 (2 inch) cookies [RecipeInstructions] Heat oven to 350°F. Cream margarine with sugars until light and fluffy. Beat in egg and vanilla. Stir flour with baking soda, salt and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 8-9 minutes for a chewy cookies, 10-11 minutes for a crisp cookie. Transfer to wire cooling racks.
[Name] Mrs. Field's Oatmeal Cookies [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Mrs. Field's Oatmeal 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/40/47/1XTJPdgTKSbQTP1WJ1SD_image.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "1/4", "1/2", "1/2", "1", "1 1/4", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "vanilla", "salt", "baking soda", "sugar", "egg", "oatmeal", "flour", "baking powder", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 143.4 [FatContent] 6.7 [SaturatedFatContent] 3.9 [CholesterolContent] 19.0 [SodiumContent] 91.0 [CarbohydrateContent] 20.4 [FiberContent] 1.0 [SugarContent] 12.9 [ProteinContent] 1.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Cream butter and both sugars. Add egg and vanilla - mix well. Take 1 1/4 cups oatmeal - put small amounts in blender and blend until it turns to powder - set aside. Grate Hershey bar - set aside. Combine oatmeal, flour, salt, baking powder, and baking soda. Add this to butter/sugar mixture and mix well. Add chips and grated chocolate. Shape dough into golfball sized cookies. Bake on ungreased cookie sheet for 6 mins. at 375.
[Name] Sweet Potato Pie V [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Sweet Potato Pie V recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "3/4", "1/2", "1 1/2", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["sweet potatoes", "butter", "margarine", "eggs", "evaporated milk", "light brown sugar", "light corn syrup", "vanilla extract", "ginger", "cinnamon", "nutmeg"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 238.7 [FatContent] 8.4 [SaturatedFatContent] 3.1 [CholesterolContent] 39.6 [SodiumContent] 145.4 [CarbohydrateContent] 38.2 [FiberContent] 1.4 [SugarContent] 18.2 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 2 9 inch pies [RecipeInstructions] Whip butter into mashed sweet potatoes. Beat eggs and blend with potato mixture. Mix in evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon and nutmeg. Pour mixture into pie shell and bake at 375 degrees for 35 to 45 minutes. Serve with whipped cream or Cool Whip.
[Name] Sweet Potato Pie VI [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Sweet Potato Pie VI 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/40/49/CNGUCyMR5KmdE79asKrr_sweet-potato-pie-1612.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/4049/n3l4jpSTSO6V8ufTvWOV_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/49/VyLPtD1S9aaEYWdpTyAc_sweet-potato-pie-1609.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/49/5WNB8THvR42AwVab96Y3_sweet-potato-pie-1606.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/49/zyOpFYT4SfaTw2Tlk9M0_sweet-potato-pie-1593.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/49/picQlJTou.jpg"] [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "2 1/2", "1", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "evaporated milk", "eggs", "butter", "vanilla", "cinnamon", "nutmeg", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 36.0 [Calories] 309.7 [FatContent] 15.2 [SaturatedFatContent] 5.4 [CholesterolContent] 59.0 [SodiumContent] 423.2 [CarbohydrateContent] 38.3 [FiberContent] 2.0 [SugarContent] 17.8 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in mixing bowl; mix well. Pour into pie shells. Bake at 350 degrees for 25 to 30 minutes.
[Name] Canadian Living's Best Chocolate Chip Cookies [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-11-10T01:13:00Z [Description] These truly are the best chocolate chip cookies that I've ever made. The chilling instructions before baking and the standing afterwards are very important steps. The texture turns out perfect. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/50/pica4D9rP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/50/pickDgPrP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/50/picBL6uOJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/50/picwDT3W6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/50/pic0gYPFt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/50/picMpqaTa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/50/pickcMFkN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/50/picKsEapO.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Apple", "Fruit", "Canadian", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "2", "2", "2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["butter", "shortening", "granulated sugar", "brown sugar", "eggs", "vanilla", "all-purpose flour", "baking soda", "salt", "chocolate chips", "walnuts", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 85.0 [Calories] 112.0 [FatContent] 6.2 [SaturatedFatContent] 2.9 [CholesterolContent] 12.3 [SodiumContent] 69.0 [CarbohydrateContent] 14.3 [FiberContent] 0.5 [SugarContent] 9.8 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 50 cookies [RecipeInstructions] ["In a large bowl, cream together butter and shortening; gradually mix in sugars, creaming thoroughly.", "Beat in eggs and vanilla.", "Combine flour, baking soda and salt; blend into creamed mixture. Stir in chocolate chips and nuts.", "Chill for a few minutes or let stand at cool room temperature for 30 minutes.", "Drop by rounded teaspoonfuls onto lightly greased baking sheets.", "Flatten slightly and smooth edges to make 1/2-inch thick cookie.", "Bake in a 375°F oven for 8-9 minutes or until golden brown around the edges and still slightly under-baked in the centre. Let stand on baking sheet for 5 minutes; remove to racks to let cool completely." ]
[Name] Mike's Grand Marnier Chocolate Chip Cookies [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-11-10T01:13:00Z [Description] Memories of university.... The temperature seems a little low, though I got the recipe directly from Mike. It's been a number of years since I've made them. You might have to up the temperature. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1", "4", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["margarine", "brown sugar", "granulated sugar", "vanilla", "Grand Marnier", "eggs", "all-purpose flour", "baking soda", "quick oats"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 156.1 [FatContent] 8.3 [SaturatedFatContent] 2.8 [CholesterolContent] 10.3 [SodiumContent] 100.6 [CarbohydrateContent] 20.1 [FiberContent] 1.0 [SugarContent] 12.4 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Cream margarine, sugars, vanilla and Grand Marnier in a large mixing bowl. Add eggs, beating well after each addition. Add baking soda and flour and stir until blended. Stir in oats, then chocolate chips. Drop by the tablespoonfuls 5 cm apart onto ungreased cookie sheets. Bake at 300°F for 5-10 minutes or until done. Allow to cool somewhat before removing from cookie sheet.
[Name] Low-Fat Cherry Cheesecake Pudding Pie [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-03T12:44:00Z [Description] Make and share this Low-Fat Cherry Cheesecake Pudding 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/40/52/pic2D0pth.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "21", "1", "6 3/4", "8"] [RecipeIngredientParts] ["reduced fat graham cracker crust", "cherry pie filling", "skim milk", "cheesecake flavor instant pudding and pie filling", "Cool Whip Free"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 98.2 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.6 [SodiumContent] 31.5 [CarbohydrateContent] 22.6 [FiberContent] 0.5 [SugarContent] 0.0 [ProteinContent] 1.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Spoon half of the pie filling into crust. In a mixing bowl, combine milk, and pudding mixes. Mix until smooth. Fold in whipped topping. Spoon mixture over pie filling in crust. Refrigerate three hours or until set. Top with remaining pie filling. You can sprinkle with some shaved chocolate for a nice effect.
[Name] Pesto Beef Sandwich-in-the-Round [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T11:59:00Z [Description] Make and share this Pesto Beef Sandwich-in-the-Round recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1", "1/3", "3", "1", "1", "3", "1/2", NA] [RecipeIngredientParts] ["deli roast beef", "light mayonnaise", "pesto sauce", "fresh lemon juice", "mixed baby lettuces and spring greens", "feta cheese", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 690.1 [FatContent] 13.5 [SaturatedFatContent] 4.4 [CholesterolContent] 61.1 [SodiumContent] 2634.6 [CarbohydrateContent] 102.3 [FiberContent] 4.7 [SugarContent] 5.6 [ProteinContent] 39.4 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] ["Cut bread loaf horizontally in half; remove center of bread, leaving 1-inch thick shell.", "In small bowl, combine mayonnaise, pesto sauce and lemon juice; spread mixture on cut surfaces of both halves.", "Layer roast beef, roasted peppers, salad greens and cheese on bottom half.", "Season with pepper, if desired; close with top bread loaf half.", "Cut into 6 wedges.", "Serve immediately.", "Makes 6 servings (serving size: 1/6 of recipe]. Tip: A good French or Italian bread, crusty outside but soft inside, works best. If not available, sandwich may be made with t wo 6- to 8-inch round loaves or one long Italian bread loaf." ]
[Name] Chocolate Chip-Studded Mini Meringues [AuthorId] 1899 [AuthorName] Hilary Gwilt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T11:56:00Z [Description] Make and share this Chocolate Chip-Studded Mini Meringues recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1 1/2", "1/2", "6", "1/2"] [RecipeIngredientParts] ["salt", "granulated sugar", "vanilla extract", "lemon juice", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 79.6 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 16.4 [CarbohydrateContent] 15.4 [FiberContent] 0.4 [SugarContent] 14.7 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Set rack in center of oven and preheat to 275* F. Line a cookie sheet with aluminum foil, dull side up, (or baking parchment]. In a medium bowl, beat whites till foamy, then add salt. Continue to beat till stiff peaks form, slowly adding sugar, extract, and lemon juice. Fold in chocolate chips. Drop batter onto cookie sheet by tablespoonfuls--no larger, these are very rich-- spaced 2 inches apart. Sift powdered sugar over tops. Bake 35-40 minutes, until tops are barely pale and meringue surface is firm. Cool completely on a wire rack. Store in a tightly covered container at room temperature.
[Name] Polenta with Wild Mushroom Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T11:50:00Z [Description] Make and share this Polenta with Wild Mushroom Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/3", "1/2", "4", "1", "2", "2", "1", "6 1/2", "1", "1/3", "3", "1/8", "1/8", "2", "3"] [RecipeIngredientParts] ["yellow cornmeal", "salt", "water", "olive oil", "garlic", "thyme", "rosemary sprig", "shiitake mushrooms", "canned tomato", "dry white wine", "salt", "pepper", "parsley", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 232.8 [FatContent] 6.0 [SaturatedFatContent] 1.3 [CholesterolContent] 3.3 [SodiumContent] 532.9 [CarbohydrateContent] 37.0 [FiberContent] 3.7 [SugarContent] 3.7 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place cornmeal and 1/2 teaspoon salt in saucepan. Gradually add water stirring constantly with whisk. Bring to a boil, reduce heat to medium and cook 15 minutes stirring frequently. Spoon into 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray. Press plastic wrap onto surface. Chill 2 hours until firm. Heat oil in skillet. Add garlic, thyme sprigs, rosemary sprig. Cook 3 minutes until garlic begins to brown. Stir in mushrooms and next 5 ingredients. Bring to a boil. cover, reduce heat and simmer 15 minutes. Discard thyme and rosemary. Add parsley, cook uncovered 5 minutes. Saute polenta in frying pan coated with cooking spray until golden (or spray with cooking spray and bake in hot oven until golden and crisp on outside]. Serve with mushroom sauce.
[Name] Inca Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 1999-11-06T12:02:00Z [Description] Make and share this Inca Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/56/picB5Wkvh.jpg" [RecipeCategory] Grains [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/4", "2", "1", NA] [RecipeIngredientParts] ["quinoa", "frozen corn", "pink beans", "tomatoes", "green onion", "cilantro", "Italian parsley", "lemon juice", "cumin", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 537.1 [FatContent] 6.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 283.1 [CarbohydrateContent] 99.0 [FiberContent] 14.2 [SugarContent] 2.1 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.
[Name] Cucumbers in Cream Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:01:00Z [Description] Make and share this Cucumbers in Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "1/2", "2", "1/4", "1/8"] [RecipeIngredientParts] ["cucumbers", "onion", "salt", "heavy cream", "vinegar", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 641.2 [FatContent] 45.5 [SaturatedFatContent] 27.9 [CholesterolContent] 163.0 [SodiumContent] 5306.7 [CarbohydrateContent] 57.5 [FiberContent] 8.0 [SugarContent] 24.9 [ProteinContent] 11.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In a large bowl, combine cucumbers, onion, and salt. Let stand at room temperature about 1 hour. Drain well. Combine cream, vinegar, salt and pepper, add to cucumber/onion mixture, and stir. Chill several hours before serving.