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[Name] Honey Dijon Mustard Dressing [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-06T12:05:00Z [Description] Make and share this Honey Dijon Mustard Dressing 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/40/58/pic8k7OS2.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", NA, NA] [RecipeIngredientParts] ["nonfat yogurt", "cider vinegar", "Dijon mustard", "honey", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 241.1 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 4.9 [SodiumContent] 418.2 [CarbohydrateContent] 43.0 [FiberContent] 0.7 [SugarContent] 41.9 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] 1/2 cups [RecipeInstructions] In a small bowl, whisk yogurt, vinegar, mustard, honey and a pinch of salt until well blended. Add a generous portion of pepper and whisk again. Serve with mixed bitter greens such as arugula, chocory, escarole, radicchio and/or watercress. Makes 1/2 cup. Can be shaken or whisked. Refrigerate any un-used dressing for up to 4 days.
[Name] Low-Fat Pumpkin Pie [AuthorId] 1900 [AuthorName] Dan3743 [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 1999-11-06T11:58:00Z [Description] Thanksgiving is coming up, and we all know what that means! Food! Hey, we all love pumpkin pie, right? Why not make it low-fat? What? You didn't think that it could be done? Well feast your eyes (and mouth) on this! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/59/picRSiZQt.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "Thanksgiving", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/2", "1/2", "1/2", "1", "1 1/2", "1 1/2", "1/2", "3", "1", "1/2", "9"] [RecipeIngredientParts] ["sugar", "cinnamon", "ginger", "nutmeg", "clove", "canned pumpkin", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 247.9 [FatContent] 7.8 [SaturatedFatContent] 2.0 [CholesterolContent] 1.9 [SodiumContent] 303.7 [CarbohydrateContent] 38.2 [FiberContent] 2.3 [SugarContent] 25.2 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450F. In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves pumpkin and stir well Add vanilla, evaporated milk, orange rind and egg whites Beat with an electric mixer until smooth Fold in orange juice Pour into unbaked pie shell bake for 10 minutes Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.
[Name] Nutty Topper [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-04T09:11:00Z [Description] This topping has quite a few uses. Srinkle over cooked cauliflower, broccoli or potatoes. As a coating for racks of lamb, or sprinkle through meat and vegetables stir-fry. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["pine nuts", "sesame seeds", "cumin", "fennel seed", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1055.5 [FatContent] 97.8 [SaturatedFatContent] 9.2 [CholesterolContent] 0.0 [SodiumContent] 1445.2 [CarbohydrateContent] 32.1 [FiberContent] 17.4 [SugarContent] 5.3 [ProteinContent] 29.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix almonds, pine nuts and sesame seeds together. Heat oil in a fry pan. Add chilli paste and fennel seeds, stirring to combine. Add almond mixture and toss often over a low heat for 2-3 minutes or until nuts have stared to brown and smell fragrant. Sprinkle over salt and cool.
[Name] Polynesian Glazed Salmon [AuthorId] 1531 [AuthorName] Mimi Hiller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:08:00Z [Description] Here's a favorite recipe. This was published in the LA Times and I tried it right away. Yes, the recipe looked good, but the taste....wow! My daughter, who doesn't like salmon, not only loved this, but she begged me to make it again. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1 1/2", "4", "2 1/4", "1/2", "4", "2", "2", "1/4"] [RecipeIngredientParts] ["pure maple syrup", "water", "fresh ginger", "garlic", "salt", "salmon fillets", "garlic", "fresh dill", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 567.3 [FatContent] 14.1 [SaturatedFatContent] 2.6 [CholesterolContent] 146.3 [SodiumContent] 693.3 [CarbohydrateContent] 41.8 [FiberContent] 0.2 [SugarContent] 36.0 [ProteinContent] 65.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For glaze: Combine syrup, water, ginger, 4 cloves garlic, horseradish and 1/2 teaspoon salt in a small saucepan. Bring to a boil; reduce he at to simmer. Cook until reduced by half, about 15 minutes. Glaze will keep refrigerated for several days. To prepare salmon: Place salmon in shallow pan. Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt. Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes. Remove from heat and let stand in covered pan 8 minutes. Heat broiler. Remove salmon from cooking liquid and place, skin side down, on to broiler pan. Baste with glaze. Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.
[Name] Coq Au Vin [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:14:00Z [Description] Make and share this Coq Au Vin recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "1", "4", "1/4", "2", "12", "1/2", "1", "2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["flour", "paprika", "mace", "chicken legs", "brandy", "onions", "mushroom", "garlic", "parsley", "bay leaf", "dried marjoram", "dried thyme", "dry red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 589.2 [FatContent] 27.6 [SaturatedFatContent] 6.7 [CholesterolContent] 138.6 [SodiumContent] 145.2 [CarbohydrateContent] 29.8 [FiberContent] 4.0 [SugarContent] 10.4 [ProteinContent] 34.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix flour, paprika, mace and salt in a plastic bag. Add chicken legs and shake so the chicken is coated with the flour mixture. In a large skillet over medium heat, heat vegetable oil and brown chicken on both sides. Turn off heat, add brandy and ignite. Once flames die out, remove chicken and set aside. Turn up the heat and add to the pan the onions, mushrooms and garlic. Stir cook for 2-3 minutes. Stir in parsley, bay leaf, marjoram, thyme and wine. Reduce heat to low, add chicken legs, cover and simmer for 45 minutes to 1 hour or until chicken is tender. Transfer to a deep serving platter. Serve with egg noodles and a green salad.
[Name] Mushroom Parmesan [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:13:00Z [Description] Make and share this Mushroom Parmesan recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/63/picxlEwJI.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "3", "1", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["mushroom", "parsley", "garlic", "parmesan cheese", "oregano", "olive oil", "pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 269.1 [FatContent] 23.4 [SaturatedFatContent] 3.7 [CholesterolContent] 2.6 [SodiumContent] 131.0 [CarbohydrateContent] 11.4 [FiberContent] 1.5 [SugarContent] 2.5 [ProteinContent] 5.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat oven at 350 deg. Wash and remove mushroom stems. Chop the stems and mix with garlic, parsley, cheese, oregano, bread crumbs, salt and pepper. Place mushrooms stem side up in baking dish. Fill mushrooms with mixture. Add 1/4-inch of water to dish. Pour olive oil evenly over caps and bake 30 minutes.
[Name] Fried Rice [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:10:00Z [Description] Make and share this Fried Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/2", "2", "1/2", "1/4", "3"] [RecipeIngredientParts] ["rice", "bean sprouts", "broccoli floret", "peas", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 466.5 [FatContent] 10.9 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 758.8 [CarbohydrateContent] 81.5 [FiberContent] 2.4 [SugarContent] 1.8 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare rice according to directions and set overnight in the refrigerator, covered. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 min. Add the rice and soy sauce and cook, stirring for another 5 mins. (Cover the skillet and add additional time if using frozen rice.] Scoop rice into a serving dish and serve immediately.
[Name] Oatmeal Chocolate Chip Cookies II [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-11-06T12:16:00Z [Description] Make and share this Oatmeal Chocolate Chip Cookies II recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/65/picTagIFg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/65/01485734687.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/65/piclrKN38.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/65/picTSYVDv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/65/picTzdvJA.jpg" ] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "2", "1", "1/2", "1", "1", "2", "1", "2", "1/2", "6"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "baking soda", "salt", "cinnamon", "unsalted butter", "eggs", "vanilla extract", "walnuts", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 68.0 [Calories] 209.9 [FatContent] 9.9 [SaturatedFatContent] 5.2 [CholesterolContent] 28.7 [SodiumContent] 91.6 [CarbohydrateContent] 29.2 [FiberContent] 1.3 [SugarContent] 17.5 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 30-36 cookies [RecipeInstructions] Preheat oven to 350°. In a large bowl combine flour, brown sugar, soda, salt, cinnamon, butter, eggs and vanilla. Beat at medium speed with an electric mixer 1-2 minutes. Stir in oatmeal, walnuts and chocolate chips. Drop by well rounded Tablespoons 2-inches apart on ungreased cookie sheet. Bake 12-15 minutes until golden. Cool 2 miuntes, then carefully transfer to racks with spatula to cool.
[Name] Tagliolini with Butter and White Truffles [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-11-06T12:18:00Z [Description] Make and share this Tagliolini with Butter and White Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["salt", "butter", "white truffle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock. Drain, reserving the stock for another use, and toss the pasta with a bit of butter. Place the pasta on separate serving plates and grate a bit of white truffle over each. You will not need cheese or parsley--none of the usual arnishes. Let the truffle speak for itself.
[Name] Banana Creamed Fruit [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:16:00Z [Description] Make and share this Banana Creamed Fruit recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2"] [RecipeIngredientParts] ["banana", "lemon juice", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 58.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.1 [CarbohydrateContent] 13.9 [FiberContent] 0.9 [SugarContent] 10.1 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In small bowl, beat egg white until foamy. Add banana, lemon juice and icing sugar. Beat until mixture forms stiff peaks. Spoon fruit into individual dishes and top with cream.
[Name] Meatballs [AuthorId] 1901 [AuthorName] Debra Timberlake [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 1999-11-03T11:14:00Z [Description] Make and share this Meatballs 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/40/68/picFt47A7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/68/piccMrBqB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/68/picjcbeVF.jpg"] [RecipeCategory] Meat [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "3/4", "1", "1", NA, NA, "1 1/2", "1", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["hamburger", "milk", "onion", "flour", "catsup", "water", "sugar", "white vinegar", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 657.3 [FatContent] 22.8 [SaturatedFatContent] 8.8 [CholesterolContent] 120.6 [SodiumContent] 1380.5 [CarbohydrateContent] 71.8 [FiberContent] 1.8 [SugarContent] 48.3 [ProteinContent] 42.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix sauce together in crock pot. Then mix meatball ingredients together and roll in flour. Brown in a little oil in a skillet, and add to crock pot. Let cook for a few hours on low.
[Name] Pasta Sauce with Mussels [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-02T22:17:00Z [Description] Make and share this Pasta Sauce with Mussels recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "2", "8 -12", "1", "1", "1", "1", "12", "2", "2", "1", "1", "1", "2", "4", "1"] [RecipeIngredientParts] ["bacon", "olive oil", "garlic", "green pepper", "onion", "fresh parsley", "basil", "mushrooms", "tomatoes", "tomato paste", "mussels", "sugar", "white wine", "red wine", "hamburger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1541.2 [FatContent] 65.2 [SaturatedFatContent] 15.6 [CholesterolContent] 70.0 [SodiumContent] 3600.3 [CarbohydrateContent] 183.8 [FiberContent] 39.2 [SugarContent] 116.8 [ProteinContent] 55.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Take bacon, olive oil, garlic, green pepper, onion, parsley basil and mushrooms and Simmer for 10 to 15 minutes over low heat. Add tomatoes, tomato paste can white or red clam sauce, Old Bay seasoning, mussels, sugar, wine and. browned hamburger meat, if desired Simmer for 4 to 5 hours. Cook pasta as directed. Strain and add pasta to sauce. Serve with garlic bread and white wine.
[Name] Fettuccine with Mussels, Leeks and Tomatoes [AuthorId] 1743 [AuthorName] Robin Cowdrey [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Fettuccine with Mussels, Leeks and Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2", "3/4", "2", "4", "1/2", "4", "1/4", "1", NA] [RecipeIngredientParts] ["mussels", "leeks", "fettuccine", "olive oil", "garlic", "dried thyme", "tomatoes", "dry white wine", "fresh parsley", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 753.0 [FatContent] 18.7 [SaturatedFatContent] 3.5 [CholesterolContent] 167.3 [SodiumContent] 1018.3 [CarbohydrateContent] 87.0 [FiberContent] 5.7 [SugarContent] 6.9 [ProteinContent] 55.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] This gorgeous dish is perfect for a special little dinner. As well as being easy to make, it tastes and looks wonderful, too. Choose cultured mussels as they are easy to clean and have lots of meat inside. Scrub mussels under cold running water; cut off any hairy beards. Discard any that do not close when tapped. Trim leeks, discarding dark green parts. Slice in half lengthwise and wash well. Cut into thin 1 1/2-inch long strips an d set aside. In large pot of boiling water, cook fettuccine until al dente (tender but firm]; drain and return to pot. Meanwhile, in large heavy saucepan, heat oil over medium heat; cook garlic and thyme for 1 minute. Add mussels, leeks, tomatoes and wine; cover and bring to boil. Reduce heat and simmer for 5 to 8 minutes or until leeks are tender and mussels open (discard any that don't open]. Pour tomato mixture over fettuc cine; add parsley, and pepper to taste. Toss to mix and serve on dinner plates or in large individual bowls.
[Name] Light Shrimp Spread [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:33:00Z [Description] Make and share this Light Shrimp Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "2", "2", "3", "3/4"] [RecipeIngredientParts] ["light cream cheese", "light sour cream", "light mayonnaise", "light mozzarella cheese", "shrimp", "green onions", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.3 [FatContent] 9.9 [SaturatedFatContent] 4.7 [CholesterolContent] 145.0 [SodiumContent] 266.3 [CarbohydrateContent] 3.6 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 19.1 [RecipeServings] nan [RecipeYield] 10 servings. [RecipeInstructions] In a small mixing bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread on a 12-in. round serving platter. Cover with seafood sauce . Sprinkle with cheese, shrimp, onions and tomato. Cover and chill. Serve with crackers.
[Name] Chocolate Mint Candy (Fudge) [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-11-06T12:35:00Z [Description] I love this recipe because it is so easy to make and yet it always gets 'oohs' when people see the candies and 'aahs' when they taste them!
[Name] Coconut Drops [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:39:00Z [Description] Make and share this Coconut Drops recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "6", "1"] [RecipeIngredientParts] "coconut" [AggregatedRating] nan [ReviewCount] nan [Calories] 5018.1 [FatContent] 398.9 [SaturatedFatContent] 313.5 [CholesterolContent] 62.3 [SodiumContent] 547.4 [CarbohydrateContent] 357.5 [FiberContent] 64.7 [SugarContent] 292.1 [ProteinContent] 53.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Divide coconut between two bowls. Add red food coloring to one bowl and green to the other; toss to coat. In a heavy saucepan over low heat, melt candy coating. Drop by tablespoonfuls onto waxed paper. While coating is still warm, sprinkle half of each drop with pink coconut and the other half with green; press down gently. Refrigerate until firm. A family oriented website http://home.sprynet.com/~jmjohnsn Seasonal Page Topic - Fall Foliage
[Name] Apple Nut Muffins [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:30:00Z [Description] Make and share this Apple Nut Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/77/pic5AKGkU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/77/picEnTALH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/77/pichQs4mm.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/3", "1", "1/2", "1/8 - 1/4", "2", "1/2", "1 1/2", "3/4", "3", "1 1/2", "3 1/2", "1 1/2", "1 1/2", "3/4", "12", NA] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "all-purpose flour", "cinnamon", "nutmeg", "apples", "sugar", "butter", "eggs", "vanilla extract", "flour", "baking powder", "baking soda", "salt", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 496.1 [FatContent] 23.9 [SaturatedFatContent] 12.8 [CholesterolContent] 97.6 [SodiumContent] 549.1 [CarbohydrateContent] 64.9 [FiberContent] 2.1 [SugarContent] 34.6 [ProteinContent] 7.2 [RecipeServings] 12.0 [RecipeYield] 12 jumbo muffins [RecipeInstructions] In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Add apples; cook over medium-low heat for 10 minutes or until apples are tender, stirring frequently. Remove from the heat; stir in nuts. Set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to the creamed mixture alternating with sour cr eam. Spoon 1/4 cupfuls of batter into greased jumbo muffins cups. Spoon apple mixture into the center of each (do not spread]. Top with remaining batter. Sprinkle with cinnamon-sugar. Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Editors Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter. Bake for 16-18 minutes.
[Name] Blueberry Overnight French Toast [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 1999-11-06T12:31:00Z [Description] Submitted in response to a request. I believe it was originally from a TOH magazine under "light fare". [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Berries", "Fruit", "European", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "2", "1", "12", "2", "1/3", "1", "2", "1", "1"] [RecipeIngredientParts] ["light cream cheese", "fresh blueberries", "frozen blueberries", "eggs", "skim milk", "maple syrup", "sugar", "cornstarch", "water", "fresh blueberries", "frozen blueberries"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 535.5 [FatContent] 21.6 [SaturatedFatContent] 10.0 [CholesterolContent] 322.3 [SodiumContent] 527.4 [CarbohydrateContent] 66.0 [FiberContent] 1.8 [SugarContent] 40.3 [ProteinContent] 20.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut bread into 1-in. cubes; place half in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, combine egg substitute, milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Serve over French toast.
[Name] Soft Spice Bars [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 1999-11-06T12:28:00Z [Description] Make and share this Soft Spice Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "2", "1/4", "1", "2", "2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "sugar", "molasses", "egg", "all-purpose flour", "baking soda", "cinnamon", "clove", "ginger", "salt"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 111.0 [FatContent] 4.9 [SaturatedFatContent] 3.0 [CholesterolContent] 18.4 [SodiumContent] 166.9 [CarbohydrateContent] 16.1 [FiberContent] 0.3 [SugarContent] 9.1 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 30 bars [RecipeInstructions] In a mixing bowl, combine butter, 1 cup of sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger and salt; stir into the molasses mixture. Spread into a greased 15 x 10-in. baking pan. Sprinkle with remaining sugar. Bake at 375° for 10-12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting.
[Name] Pudding Fudge [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:37:00Z [Description] Make and share this Pudding Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["chocolate pudding mix", "sugar", "evaporated milk", "butter", "pecans"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 36.2 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 1.1 [SodiumContent] 9.3 [CarbohydrateContent] 5.2 [FiberContent] 0.2 [SugarContent] 4.1 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 60 pieces [RecipeInstructions] In a heavy saucepan, combine dry pudding mix, sugar, milk and butter. Bring to a boil; boil and stir until a candy thermometer reads 224, about 3 minutes. Remove from the heat and beat rapidly for 1 minute. Add pecans; continue beating until mixture thickens slightly. Drop by tablespoonfuls onto waxed paperlined baking sheets. Refrigerate until firm, about 45 minutes.
[Name] The Whole Shredded Beef Enchiladas [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT2H30M [TotalTime] PT2H50M [DatePublished] 1999-11-06T12:40:00Z [Description] Make and share this The Whole Shredded Beef Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "< 15 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", NA, NA, "2 1/2", "1", "1/2", "1", "2", "1", "1/2", "1 1/2", "1/2", "1/8", "1/8"] [RecipeIngredientParts] ["cheddar cheese", "sour cream", "green onion", "boneless beef chuck shoulder pot roast", "onion", "diced green chilies", "garlic clove", "beef broth", "chili powder", "ground cumin", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3751.0 [FatContent] 276.4 [SaturatedFatContent] 116.1 [CholesterolContent] 901.5 [SodiumContent] 6304.2 [CarbohydrateContent] 58.0 [FiberContent] 7.7 [SugarContent] 36.9 [ProteinContent] 246.8 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] Preheat oven to 375 degrees. Spread about half the jar of taco sauce in the bottom of a 7\" x 11\" baking dish. Divide the filling equally among the tortillas; roll up, placing seam side down, in the baking dish. Top evenly with the remaining taco sauce and then with cheese. Bake for 20 minutes; garnish with sour cream and green onion. MEXICAN POT ROAST Heat the oil in a Dutc h oven over medium heat; add the onion, chilies, jalapeqos, and garlic, stir frequently for about 2 minutes. Add in the beef chunks and the broth; sprinkle the chunks with the chili powder, cumin, salt, and red pepper. Reduce the heat to low and simmer, covered, 2 to 2 1/2 hours, until beef is tender. Using two forks, shred the beef and allow the remaining juices to be absorbed into the meat. The filling should be MOIST.
[Name] Ice Box Fruitcake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:43:00Z [Description] Make and share this Ice Box Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "< 15 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["24", "28 -29", "2", "1", "16", "1/4"] [RecipeIngredientParts] ["marshmallows", "cherries", "pecans", "dates", "graham crackers", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.0 [FatContent] 16.3 [SaturatedFatContent] 4.6 [CholesterolContent] 15.2 [SodiumContent] 91.6 [CarbohydrateContent] 18.1 [FiberContent] 1.8 [SugarContent] 10.6 [ProteinContent] 2.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Melt butter and marshmallows. Mix all and make a loaf. Refrigerate.
[Name] Best Chocolate Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:45:00Z [Description] Make and share this Best Chocolate Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/84/pico7m9TH.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/4", "2", "2", "1/2", "1", "2", "1", "1", "6", "4", "3", "3", "1"] [RecipeIngredientParts] ["butter", "margarine", "shortening", "water", "all-purpose flour", "white sugar", "milk", "vinegar", "eggs", "baking soda", "vanilla extract", "butter", "margarine", "milk", "confectioners' sugar", "vanilla extract"] [AggregatedRating] 3.5 [ReviewCount] 12.0 [Calories] 546.8 [FatContent] 24.0 [SaturatedFatContent] 11.5 [CholesterolContent] 68.7 [SodiumContent] 245.1 [CarbohydrateContent] 81.8 [FiberContent] 1.6 [SugarContent] 62.9 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa. Remove from heat and add flour, sugar, 1/2 cup milk and vinegar. Mix well. Then add: eggs, baking soda and 1 teaspoon vanilla. Mix well until lumps are gone. Pour into greased 9 x 13 inch pan. Bake at 400 degrees F (205 degrees C] for 20 minutes or until toothpick comes out clean. To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa. Bring to rolling boil. Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla. Beat until smooth. Spread on cooled cake.
[Name] Low-Fat Carnitas [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:46:00Z [Description] Make and share this Low-Fat Carnitas 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/40/85/4ljSYFmDTuq60VW8O3y1_IMG_9363.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/85/UlPxY3uDRTmYOrR14j6U_IMG_9331.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/85/fHqJWCJsRCKSJo5qg2ic_IMG_9336.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/85/picOJyFGS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/85/picPAEZs0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/40/85/picDBJuwI.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1 1/2", "1", "1", "1", "2", "4", "2", NA, NA] [RecipeIngredientParts] ["chicken broth", "onion", "cumin", "oregano", "chipotle chiles", "bay leaves", "water", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 351.6 [FatContent] 22.1 [SaturatedFatContent] 7.6 [CholesterolContent] 90.7 [SodiumContent] 439.6 [CarbohydrateContent] 3.2 [FiberContent] 0.5 [SugarContent] 1.7 [ProteinContent] 33.1 [RecipeServings] 12.0 [RecipeYield] 6 [RecipeInstructions] To a 7- to 8-quart pan, add pork, broth, onion, coriander, cumin, oregano, chilies in sauce, sauce, and bay leaves. Add water to cover the pork. Cover the pan and bring to a boil on high heat, then reduce heat and simmer until meat pulls apart easily with a fork, 2 to 3 hours. Strain broth. Cover pork with enough broth to keep moist and use remaining broth for Spiced Black Beans. To bake carnitas, pull pork large shreds and place in a shallow baking dish. Spoon some broth over to keep moist. Broil pork until slightly crisp (watching carefully], turn, moisten if necessary and broil again. .
[Name] Fudge Drops [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:51:00Z [Description] Make and share this Fudge Drops recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["150", "450", "15", "1", "1/2", "175", "100", "100", "75"] [RecipeIngredientParts] ["milk", "light brown sugar", "butter", "salt", "vanilla extract", "crunchy peanut butter", "porridge oats", "muesli"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.7 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 1.5 [SodiumContent] 44.9 [CarbohydrateContent] 19.3 [FiberContent] 0.9 [SugarContent] 15.2 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 36 drops [RecipeInstructions] Place the milk, sugar, butter, salt and vanilla essence in a pan and bring to the boil, stirring. Boil for 2 minutes stirring, until the sugar has dissolved. Remove from the heat. Stir in the peanut butter. Then add the remaining ingredients and mix well. Place spoonfuls of the mixture onto non-stick baking paper and leave to set.
[Name] Shelly's Garlic Cheese Dip [AuthorId] 1757 [AuthorName] Meho98 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-06T12:53:00Z [Description] Make and share this Shelly's Garlic Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sharp cheddar cheese", "sour cream", "parmesan cheese", "green onions", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1584.1 [FatContent] 124.3 [SaturatedFatContent] 69.9 [CholesterolContent] 409.2 [SodiumContent] 3468.2 [CarbohydrateContent] 56.0 [FiberContent] 1.4 [SugarContent] 26.0 [ProteinContent] 66.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix together ingredients until well blended; chill. Serve with assorted crackers. 3 cups. http://members.tripod.com/shellyskitchen.
[Name] Spaghetti Sauce [AuthorId] 1826 [AuthorName] Tina Dotzler [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 1999-11-06T12:55:00Z [Description] Make and share this Spaghetti 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/40/89/picZ4xFq9.jpg" [RecipeCategory] Sauces [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["ground beef", "tomatoes", "tomato paste", "tomato sauce", "green pepper", "garlic", "ground pepper", "oregano", "basil"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 153.6 [FatContent] 8.8 [SaturatedFatContent] 3.4 [CholesterolContent] 38.6 [SodiumContent] 208.6 [CarbohydrateContent] 7.2 [FiberContent] 1.9 [SugarContent] 4.3 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown and drain the ground beef, add all ingredients and stir well. Bring to a light boil then simmer covered for at least 30 min. May need to add a little water if it gets too thick. The longer it simmers the more flavorful it will get.
[Name] Christmas Tree Biscuits [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:57:00Z [Description] Make and share this Christmas Tree Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["150", "225", "2", "350", "1", "4"] [RecipeIngredientParts] ["butter", "brown sugar", "eggs", "plain flour", "baking powder", "mixed spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.1 [FatContent] 4.5 [SaturatedFatContent] 2.7 [CholesterolContent] 24.8 [SodiumContent] 72.8 [CarbohydrateContent] 18.6 [FiberContent] 0.4 [SugarContent] 7.3 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 30 biscuits [RecipeInstructions] Combine the butter and sugar. Slowly add the eggs and beat until the mixture is smooth. Stir in the flour, baking powder and spice and mix thoroughly. Cover and chill for about 1 hour minimum. Preheat oven to 180 C / 350 F / Gas 4. Carefully roll out the mixture on a floured surface and using Christmas biscuit cutters, cut out various shapes. Using a skewer, make holes at the top of the shape to thread ribbons through. Place on greased baking sheets and bake for about 10 minutes. Cool on a wire rack. When cool, thread with Christmas ribbons, decorate with icing and hang on your Christmas tree.
[Name] Fruity Cake [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T12:59:00Z [Description] Make and share this Fruity Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["225", "225", "175", "225", "400"] [RecipeIngredientParts] ["sugar", "milk", "butter", "self raising flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.5 [FatContent] 15.5 [SaturatedFatContent] 9.5 [CholesterolContent] 40.5 [SodiumContent] 116.0 [CarbohydrateContent] 76.1 [FiberContent] 3.1 [SugarContent] 22.6 [ProteinContent] 6.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put the first 4 ingredients in a pan, bring to the boil and mix together, let the mixture cool slightly then add flour and mix thoroughly. Grease and line a 900 g loaf tin, pour in mixture and bake for 1 hour at 160 C / 325 F / Gas 3. Leave to cool, remove from tin and slice. Note: Tropical dried fruit such as mango, pineapple and apricots gives a summer feel to a glorious cake!
[Name] Chocolate Chip Cookies [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-11-06T13:04:00Z [Description] Make and share this 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/40/92/picrvjuUn.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["115", "70", "70", "1", "1/2", "140", "1/4", "1/2", "175"] [RecipeIngredientParts] ["butter", "caster sugar", "brown sugar", "egg", "vanilla extract", "plain flour", "salt", "bicarbonate of soda", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 162.0 [FatContent] 8.5 [SaturatedFatContent] 5.1 [CholesterolContent] 25.4 [SodiumContent] 110.5 [CarbohydrateContent] 21.3 [FiberContent] 0.8 [SugarContent] 13.0 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] Set the oven to 190°C/375°F/Gas 5. Beat the butter and sugars together in a mixing bowl until creamy. Break the egg into the bowl and beat it into the mixture until smooth. Then add the vanilla essence and mix. Add the flour, salt and bicarbonate of soda to the mixture, a little at a time, and stir everything together well. Now add the chocolate chips and stir them in until they are evenly spread through the mixture. Butter the baking trays and spoon small mounds of the mixture on them leaving quite big spaces between the mounds. Bake the cookies for 10 to 12 minutes until they are an even golden brown colour, then transfer them to a wire rack to cool.
[Name] Baked Salmon with Cucumber Sauce [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T13:00:00Z [Description] Make and share this Baked Salmon with Cucumber Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["4", NA, NA, "4", "1", "7", "120", "5", "3"] [RecipeIngredientParts] ["salmon steaks", "salt", "black pepper", "lemon juice", "cucumber", "butter", "dry white wine", "sour cream", "fresh dill"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 402.0 [FatContent] 23.6 [SaturatedFatContent] 6.7 [CholesterolContent] 113.6 [SodiumContent] 124.5 [CarbohydrateContent] 4.6 [FiberContent] 0.4 [SugarContent] 1.7 [ProteinContent] 35.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the salmon on a large piece of lightly buttered foil on a baking sheet. Season lightly and sprinkle with lemon juice. Wrap loosely and bake at 170 C / 325 F / Gas 3 for 20-25 minutes until cooked. Leave to cool in the foil. Dice the cucumber very finely. Cook in melted butter for 2 minutes until translucent. Add wine to the pan, bring to the boil and simmer until all the liquid has evaporated - about 10 minutes - and the cucumber is 'dry'. Remove from the heat, stir in the cream and dill and check seasoning. Serve immediately with the fish.
[Name] Almond Crab Spread [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-11-05T14:54:00Z [Description] Make and share this Almond Crab Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Crab", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/3", "1/8", "1", "3", "1/3", NA] [RecipeIngredientParts] ["cream cheese", "swiss cheese", "sour cream", "nutmeg", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 997.7 [FatContent] 82.8 [SaturatedFatContent] 45.4 [CholesterolContent] 251.8 [SodiumContent] 1301.4 [CarbohydrateContent] 14.2 [FiberContent] 3.0 [SugarContent] 2.7 [ProteinContent] 52.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a mixing bowl, combine the first five ingredients. Stir in crab and 2 tablespoons onions. Spread into an ungreased 9 inch pie plate. Bake at 35O F for 15 minutes or until heated through. Sprinkle with almonds and remaining onions. Serve with crackers.
[Name] Chocolate Chip Pecan Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 1999-11-06T13:07:00Z [Description] For when you can't decide if you want pecan or chocolate pie. :)
[Name] Russian Cabbage Rolls (Golubtsi) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T01:08:00Z [Description] Make and share this Russian Cabbage Rolls (Golubtsi) recipe from Food.com. [Images] character(0) [RecipeCategory] Russian [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "1", "1", "1", "1", "1", "1/2", "1/4", "1/4", "1", "2", "1/2", "1/2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["head of cabbage", "ground beef", "ground turkey", "ground pork", "potato", "old-fashioned oatmeal", "Worcestershire sauce", "Grey Poupon mustard", "garlic", "black pepper", "dill weed", "gingerroot", "parsley", "Worcestershire sauce", "Tabasco sauce", "water", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 404.5 [FatContent] 18.6 [SaturatedFatContent] 6.8 [CholesterolContent] 84.3 [SodiumContent] 1019.4 [CarbohydrateContent] 32.2 [FiberContent] 6.9 [SugarContent] 9.9 [ProteinContent] 28.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life]. Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish. Combine soup and water in pan, bring to a boil. Add remaining ingredients, cook over medium heat until slightly thickened. Pour sauce over rolls. Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened. Cool slightly and serve with a tossed salad and dinner rolls. *Fresh ginger may be used to substitute for the powder
[Name] Scalloped Cushaw [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] A cushaw is similar to a pumpkin. I cut it in half and take out seeds, then fill cavity with a little water, cover with foil and bake at 350 degrees until tender. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["eggs", "sugar", "flour", "vanilla", "margarine", "baking powder", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3383.2 [FatContent] 191.3 [SaturatedFatContent] 40.8 [CholesterolContent] 372.0 [SodiumContent] 2455.6 [CarbohydrateContent] 415.7 [FiberContent] 0.4 [SugarContent] 400.1 [ProteinContent] 16.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cut cushaw in pieces. Scrape out seeds and boil until tender. Remove peeling. Beat cushaw with mixer. Add rest of ingredients. Place in baking dish and bake in 350 degrees oven until brown on top.
[Name] Cushaw Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-11-10T01:13:00Z [Description] A cushaw is similar to a pumpkin. I cut it in half and take out seeds, then fill cavity with a little water, cover with foil and bake at 350 degrees until tender. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["brown sugar", "margarine", "evaporated milk", "egg", "nutmeg", "vanilla"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 228.2 [FatContent] 12.7 [SaturatedFatContent] 4.5 [CholesterolContent] 47.4 [SodiumContent] 165.8 [CarbohydrateContent] 24.0 [FiberContent] 0.0 [SugarContent] 18.0 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and lightly grease a baking dish. Mix in order: cushaw, sugar, margarine, milk, egg and flavorings. Bake 45 minutes to 1 hour.
[Name] Cushaw Casserole II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-11-10T01:13:00Z [Description] A cushaw is similar to a pumpkin. I cut it in half and take out seeds, then fill cavity with a little water, cover with foil and bake at 350 degrees until tender. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "crushed pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3515.8 [FatContent] 184.6 [SaturatedFatContent] 116.6 [CholesterolContent] 488.1 [SodiumContent] 1313.2 [CarbohydrateContent] 489.1 [FiberContent] 4.5 [SugarContent] 481.7 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Preheat oven to 350F and lightly butter a casserole dish. Cook on low heat until cushaw is done. Place in buttered casserole; sprinkle top with brown sugar. Bake for about 30 minutes.
[Name] Butternut Squash Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Butternut Squash Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "1/3", "2", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "milk", "butter", "margarine", "coconut", "ginger"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 369.5 [FatContent] 18.2 [SaturatedFatContent] 11.2 [CholesterolContent] 147.5 [SodiumContent] 166.4 [CarbohydrateContent] 48.8 [FiberContent] 1.7 [SugarContent] 41.5 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut in half lengthwise butternut squash; clean out bowl. Wrap in foil; bake in 350 degrees oven until soft. Cool; scoop out squash with teaspoon to measure 2 cups. Combine all ingredients, mixing well. Pour in a lightly greased 1 quart casserole. Bake at 350 degrees for 1 hour or until set.
[Name] Butternut Squash Casserole II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Butternut Squash Casserole II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "2", "1/3", "1/2", "1", "1"] [RecipeIngredientParts] ["eggs", "milk", "sugar", "cake flour", "margarine", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 224.3 [FatContent] 7.4 [SaturatedFatContent] 3.0 [CholesterolContent] 104.4 [SodiumContent] 99.1 [CarbohydrateContent] 32.9 [FiberContent] 1.0 [SugarContent] 13.0 [ProteinContent] 7.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place ingredients in bowl in order: squash, eggs, milk, sugar, flour and cinnamon. Beat with electric mixer until well blended. Butter or spread margarine in a 1 1/2 quart casserole dish. Use a glass dish. Bake in oven or toaster oven for 1 1/4 hours.
[Name] Ribbon Fantasy Fudge [AuthorId] 1798 [AuthorName] DFoulds936 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-07T12:23:00Z [Description] Make and share this Ribbon Fantasy Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "3/4", "2/3", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "evaporated milk", "marshmallow cream", "vanilla", "peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 168.3 [FatContent] 7.2 [SaturatedFatContent] 3.8 [CholesterolContent] 11.7 [SodiumContent] 53.2 [CarbohydrateContent] 25.3 [FiberContent] 0.5 [SugarContent] 22.1 [ProteinContent] 1.5 [RecipeServings] 36.0 [RecipeYield] 3 lbs [RecipeInstructions] ["Combine 1 1/2 cups sugar, 6 Tbsp. butter, and 1/3 cup milk in heavy 1 1/2 quart saucepan.", "Bring to full rolling boil, stirring constantly.", "Continue boiling 4 minutes over medium heat, stirring constantly.", "Remove from heat; stir in chocolate pieces until melted.", "Add 1 cup (1/2 jar] marshmallow cream and 1/2 tsp. vanilla; beat until blended.", "Pour into greased 13 X 9 pan.", "Repeat with remaining ingredients substituting peanut butter for chocolate pieces.", "Spread over chocolate layer, cool at room temperature. Makes 3 lbs." ]
[Name] Whole Wheat Bread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H10M [DatePublished] 1999-11-07T12:45:00Z [Description] Make and share this Whole Wheat Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Weeknight", "Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "1 1/4"] [RecipeIngredientParts] ["active dry yeast", "whole wheat flour", "salt", "white sugar", "butter", "margarine", "water"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 1510.1 [FatContent] 26.8 [SaturatedFatContent] 12.6 [CholesterolContent] 48.0 [SodiumContent] 3719.8 [CarbohydrateContent] 286.3 [FiberContent] 40.1 [SugarContent] 26.2 [ProteinContent] 54.2 [RecipeServings] nan [RecipeYield] 1-1 1/2 pound [RecipeInstructions] Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Whole Wheat or Basic Bread setting. Press Start. Makes 1 - 1.5 pound loaf
[Name] Hungarian Pork and Sauerkraut Goulash [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 1999-11-05T02:30:00Z [Description] Make and share this Hungarian Pork and Sauerkraut Goulash recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Hungarian", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["barbecued pork", "onions", "garlic cloves", "dried dill", "caraway seed", "salt", "beef bouillon cube", "boiling water", "paprika", "sauerkraut", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 218.8 [FatContent] 16.6 [SaturatedFatContent] 10.1 [CholesterolContent] 33.8 [SodiumContent] 2162.4 [CarbohydrateContent] 15.6 [FiberContent] 4.6 [SugarContent] 4.9 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut pork into 2-inch cubes. In large Dutch oven, combine pork, onion, garlic, dill, caraway, salt, bouillon cube and boiling water. Bring to boil; reduce heat and simmer, covered, 1 hour. Add paprika; stir to dissolve. Add sauerkraut; mix well. Simmer, covered, until meat is tender, 1 hour or longer. Stir in sour cream; heat thoroughly.
[Name] Crisp Lasagna Chips [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Crisp Lasagna Chips recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA] [RecipeIngredientParts] ["salt", "bacon bits", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1691.8 [FatContent] 6.9 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 22.8 [CarbohydrateContent] 340.5 [FiberContent] 14.6 [SugarContent] 8.1 [ProteinContent] 59.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Prepare one 16 ounce package lasagna noodles as package directs.", "Drain well and blot excess moisture with paper towels.", "Cut each lasagna crosswise into about six 2-inch pieces.", "In electric skillet, heat about 1-inch oil to 370 degrees.", "Fry cooked lasagna until golden brown on both sides, about 5 minutes.", "Drain well on paper towels.", "Sprinkle fried lasagna lightly with salt and your favorite topping (e.g., paprika, bacon bits and Parmesan cheese] or use a flavored salt (e.g., seasoned salt, celery salt or garlic salt]." ]
[Name] Scallop Lasagna [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Scallop Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/3", "1", "1", "1/2", "1/3", "1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["bay scallops", "scallops", "butter", "margarine", "green onion", "garlic", "fresh thyme leaves", "dry thyme leaves", "all-purpose flour", "dry vermouth", "dry white wine", "dry lasagna noodle", "swiss cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 340.1 [FatContent] 18.7 [SaturatedFatContent] 11.4 [CholesterolContent] 76.3 [SodiumContent] 540.3 [CarbohydrateContent] 22.0 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] 12 [RecipeInstructions] Rinse scallops well and drain, if using regular scallops, cut into 1/2-inch pieces. Melt 1 tablespoon butter in a 12 to 14-inch frying pan. Add onion, garlic and thyme; stir on medium-high heat for 1 minute. Add scallops; cook, stirring often, until they are opaque in the center (cut to test], 2 to 3 minutes. Remove from heat; pour scallops into a large strainer pos itioned over a bowl; let drain for 20 to 30 minutes. In the same frying pan, melt remaining butter on medium heat. Add flour and stir until it turns a light golden color. Remove from heat; smoothly mix in broth, cream and vermouth. Return to high heat; bring to a boil, stirring and set aside. Fill a 4 to 5-quart pan 3/4 full with water and bring to boiling over high heat. Add lasagna to water and boil, uncovered, until tender to bite, about 10 minutes; drain. Rinse lasagna with cold water until cool; drain again and set aside. Pour scallop juices into a 1 to 1 1/2-quart pan; boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching. Mix juices with cream sauce. Line bottom of a 9 x 12-inch buttered baking pan or dish with 1/3 of the lasagna noodles. Spread noodles with 1/3 of the sauce; top with 1/3 of the scallops, then with 1/3 of the cheese. Repeat layers twice more, ending with cheese on top. Cover pan with a lid or foil; if made ahead, chill up to 1 day, then bring to room temperature. Bake lasagna in a 350 degrees oven for 20 minutes. Remove foil and bake until cheese is golden, about 20 minutes longer. Let stand 15 minutes to firm before cutting; lift out portions with a wide spatula. Makes 12 servings as a first course, 6 as an entree.
[Name] Lasagna Pierogi [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Lasagna Pierogi recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["7", "2", "6 -8", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "onions", "butter", "margarine", "cheese", "evaporated milk"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 620.9 [FatContent] 39.9 [SaturatedFatContent] 25.0 [CholesterolContent] 109.8 [SodiumContent] 529.1 [CarbohydrateContent] 55.4 [FiberContent] 6.3 [SugarContent] 4.1 [ProteinContent] 13.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook lasagna and drain. Chop onions and cook in butter or margarine only until clear, but not brown. Saute on low heat. Cook and mash potatoes; add cheese to potatoes. Spread 2 pieces of lasagna on bottom of 9 x 13-inch pan. Spread potatoes with cheese over top of lasagna, then spread butter and onions over potatoes and start over with layer of lasagna, etc. End with layer of lasagna. Then pour can of Pet milk over top and bake in oven at 350 degrees until milk bubbles. Cut in squares and serve with sour cream. Sprinkle paprika on top of potatoes (optional]
[Name] Potato Lasagna [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Potato Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "12", "1", "5"] [RecipeIngredientParts] ["potato", "butter", "sharp cheddar cheese", "onions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 4043.4 [FatContent] 389.4 [SaturatedFatContent] 246.8 [CholesterolContent] 1089.3 [SodiumContent] 4090.4 [CarbohydrateContent] 60.2 [FiberContent] 7.7 [SugarContent] 25.5 [ProteinContent] 92.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Make lasagna first. Boil for 8 minutes (slightly hard]; rinse with cold water, drain and let sit. Make mashed potatoes; saute 5 onions and 1 to 21 1/2 cups margarine on low heat until onions are soft. Grat e Cheddar cheese and add to potatoes; add onions and butter mixture. (Leave a little out to spread on top when through layering.] In 9 x 13-inch pan, layer butter on bottom of pan, then lasagna noodles, then potato mixture. After 3 layers (lasagna on top], spread remaining butter and onions on top. Cover with foil and bake at 350 degrees for about 30 to 40 minutes. Note: The layers of the potato mix should not be more than 1/2-inch deep.
[Name] Golden Bran and Raspberry Muffins [AuthorId] 1864 [AuthorName] quotequotecarolreu [CookTime] PT25M [PrepTime] PT8M [TotalTime] PT33M [DatePublished] 1999-11-07T12:53:00Z [Description] Make and share this Golden Bran and Raspberry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Raspberries", "Berries", "Fruit", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "2", "1/4", "3/4", "1/4", "1/2"] [RecipeIngredientParts] ["cake flour", "baking powder", "baking soda", "molasses", "unsweetened applesauce", "raspberries"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 177.5 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.4 [SodiumContent] 263.0 [CarbohydrateContent] 40.9 [FiberContent] 5.6 [SugarContent] 9.6 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Line muffin tins with liners or spray with cooking spray. In a large bowl, combine flour, bran, baking powder and baking soda until well mixed. In a medium size bowl, whisk the egg whites, and molasses until frothy. Whisk in the applesauce and milk. Pour the liquid mixture in with the dry ingredients and stir until just combined, but do not over stir. (if desired, this can be left in the refrigerator over night, covered.] The fruit should not be added until just before baking. Very gently fold in the raspberries, (try to prevent the fruit from breaking.] Spoon an heaping 1/4 cup of the batter into each muffin cup, filling each completely. Bake for 25 minutes until golden brown. Remove the muffins from the tins and transfer to a wire rack to cool.
[Name] Sweet Potato and Raisin Muffins [AuthorId] 1864 [AuthorName] quotequotecarolreu [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-11-07T12:56:00Z [Description] Make and share this Sweet Potato and Raisin Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Potato", "Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "2", "1/2", "1/2", "2", "2", "1/4", "1/4", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["cake flour", "baking powder", "baking soda", "cinnamon", "brown sugar", "unsweetened applesauce", "sweet potatoes", "lemon", "fresh lemon juice", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.4 [SodiumContent] 243.8 [CarbohydrateContent] 49.1 [FiberContent] 2.3 [SugarContent] 12.8 [ProteinContent] 5.5 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Line muffin tins with liners or s pray with cooking spray. In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon until well combined. Add the liquids all at once over the dry ingredients and stir until just combined. Spoon a heaping 1/4 cup of the batter into each muffin cup, each should be full and well rounded. Bake for 25 minutes or until golden brown. Turn the muffins out onto a wire rack to cool for 5 minutes.
[Name] Pineapple Filling [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pineapple Filling 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/41/14/pic2Px1UJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/14/picygxUDq.jpg"] [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1/8", "1", "1", "3/4", "1"] [RecipeIngredientParts] ["sugar", "flour", "salt", "egg", "pineapple", "butter"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 849.8 [FatContent] 17.2 [SaturatedFatContent] 8.9 [CholesterolContent] 242.0 [SodiumContent] 448.4 [CarbohydrateContent] 167.9 [FiberContent] 3.4 [SugarContent] 133.4 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix sugar, flour, and salt. Add beaten egg, pineapple, and the juice, Cook in double boiler until thick. Add butter and mix well gain. Remove from heat and cool.
[Name] Pecan Filling [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pecan Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "corn syrup", "vanilla", "salt", "whole pecans"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2764.5 [FatContent] 86.3 [SaturatedFatContent] 10.8 [CholesterolContent] 634.5 [SodiumContent] 804.5 [CarbohydrateContent] 511.1 [FiberContent] 9.9 [SugarContent] 181.7 [ProteinContent] 29.6 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Beat eggs until light. Mix sugar and flour to the eggs. Beat again. Add syrup, vanilla, salt, and pecans.
[Name] Orange Filling [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Orange Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oranges", "Citrus", "Fruit", "Low Protein", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "3", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["sugar", "cornstarch", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 647.7 [FatContent] 16.1 [SaturatedFatContent] 8.8 [CholesterolContent] 219.3 [SodiumContent] 93.8 [CarbohydrateContent] 124.1 [FiberContent] 0.8 [SugarContent] 96.5 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Mix sugar and corn starch in double boiler. Add beaten egg yolk and orange juice. Cook for 10 - 15 minutes or until thick. Remove from heat, add butter and peel. Cool. Lemon Cream Filling 1 egg yolk, beaten 1/2 cup sugar 2 Tbsp corn starch 1/4 cup lemon juice 1/8 tsp grated lemon peel 1/2 tsp butter 1/2 cup water. Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes. Add butter. Cool.
[Name] Bucket Lasagna [AuthorId] 1895 [AuthorName] ziggy [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-11-04T00:42:00Z [Description] This is a method of preparing Lasagna which makes 6 dinners which can be frozen and re-heated in a crockpot. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/17/picwvFgV7.jpg" [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["5", NA, NA, "2", "4", NA, NA, NA, "2", "6"] [RecipeIngredientParts] ["hamburger", "tomato sauce", "cottage cheese", "eggs", "salt", "pepper", "mozzarella cheese", "ice cream buckets"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 916.9 [FatContent] 52.8 [SaturatedFatContent] 20.0 [CholesterolContent] 403.3 [SodiumContent] 846.6 [CarbohydrateContent] 5.3 [FiberContent] 0.0 [SugarContent] 4.2 [ProteinContent] 99.1 [RecipeServings] nan [RecipeYield] 6 dinners [RecipeInstructions] I cook a large package of hamburger (apx 5 lbs], drain. Place it back in the pan I cooked it in, (don't dirty another pan] and add tomato sauce and spices as you like it. In another large bowl, mix two large containers of cottage cheese, four eggs, and salt and pepper. A third bowl has a large quantity of shredded mozzarella. Open two packages of lasagna noodles, either no-bake or regular. I prefer the regular, they are thicker--he no bake kinda disappear in my lasagna because they are so thin. Place all the ingredient bowls and pans in a row on the counter. Then I take 6 (one gallon] ice cream buckets or similar container. Layer as follows: noodles, sauce, cheese and repeat til done. That is it! You end up with six lasagnas, and only 3 dirty pans. Freeze. Once solid, slip from the ice cream bucket, and place in gallon Ziploc bags., Now they go back in the freezer, taking up much less space. I use the ice cream bucket because it makes it the exact correct size and shape for my 5 quart crockpot. You may find another container that works better for you. When its lasagna eating day, just pop it in the crockpot on LOW, and let her go all day...come home, dinner is ready!
[Name] Lasagna Rolls [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 1999-11-07T13:02:00Z [Description] Make and share this Lasagna Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Oven [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["100", "225", "1", NA, "8", "25", "25", "300", "50"] [RecipeIngredientParts] ["spinach", "cottage cheese", "egg", "lasagna pasta", "butter", "plain flour", "milk", "red leicester cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.4 [FatContent] 12.0 [SaturatedFatContent] 7.1 [CholesterolContent] 86.0 [SodiumContent] 366.5 [CarbohydrateContent] 12.1 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 13.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix together the spinach, cottage cheese, egg and seasonings. Roll up in the lasagne sheets. Place any remaining mixture on the base of a shallow ovenproof dish, stand the lasagne on this. Place butter, flour and milk in a saucepan, heat stirring until the sauce thickens, boils and is smooth. Remove from the heat and stir in the cheese. Pour around the rolls. Bake at 190 C / 375 F / Gas 5 for 20 minutes to heat through.
[Name] Cognac Truffles [AuthorId] 1891 [AuthorName] Kim19068 [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 1999-11-07T13:04:00Z [Description] Make and share this Cognac Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Very Low Carbs", "Low Protein", "< 30 Mins", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1"] [RecipeIngredientParts] ["bittersweet chocolate", "butter", "cognac"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 26.9 [FatContent] 2.8 [SaturatedFatContent] 1.7 [CholesterolContent] 8.8 [SodiumContent] 10.6 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] -------------ENROBING------------- 1 lb Bittersweet chocolate 1 lb Cocoa It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second. BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available] on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit th em in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.
[Name] Portuguese Red Bean Soup [AuthorId] 1891 [AuthorName] Kim19068 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 1999-11-04T07:12:00Z [Description] Make and share this Portuguese Red Bean Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/20/pice5kqd3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/20/picNRGTKv.jpg"] [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "Portuguese", "European", "Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "4", "1", "8", "2", "2", "1 1/4", "2", "3", "2", "1", NA] [RecipeIngredientParts] ["carrot", "onion", "celery", "tomatoes", "potato", "kidney beans", "olive oil", "butter", "paprika", "tomato paste", "chorizo sausage", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 456.0 [FatContent] 29.3 [SaturatedFatContent] 10.2 [CholesterolContent] 47.5 [SodiumContent] 983.1 [CarbohydrateContent] 32.0 [FiberContent] 5.4 [SugarContent] 11.0 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Finely chop all vegetables including tomatoes and potato. Drain soaked beans, discarding liquid. In a medium pot, add olive oil and butter. When oil is hot, add chopped carrot, onion, celery, tomatoes. Saute, but do not brown. Add chopped potato, paprika, and chicken stock. When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste . Let cook 45-60 minutes, stirring occasionally. When beans are soft to the touch add sausage and cayenne pepper. Season to taste.
[Name] Honey Oat Biscotti [AuthorId] 1864 [AuthorName] quotequotecarolreu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-07T13:07:00Z [Description] Make and share this Honey Oat Biscotti 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/41/21/pic0HTux9.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "1", "2", "3", "1", "1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["margarine", "honey", "eggs", "vanilla", "all-purpose flour", "cinnamon", "baking powder", "baking soda", "salt", "rolled oats"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 102.5 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 10.3 [SodiumContent] 106.8 [CarbohydrateContent] 14.9 [FiberContent] 0.9 [SugarContent] 6.0 [ProteinContent] 2.0 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 F. (will be turned down to 300F. for second baking.]", "Cream butter.", "Beat in honey, eggs and vanilla.", "Combine flour, cinnamon, baking powder, baking soda and salt; mix well.", "St into butter mixture. Stir in oats and nuts.", "On greased baking sheet, shape dough into 2 (10x3x1-inch] logs.", "Bake at 375 F. for 12-15 minutes, or until lightly browned.", "Cool 5 minutes; remove to cutting board.", "Cut each log into 1/2-inch strips; place on cookie sheet. Bake at 300F., 25-30 minutes or until crisp throughout strip." ]
[Name] Ice Box Fruitcake II [AuthorId] 1891 [AuthorName] Kim19068 [CookTime] PT24H [PrepTime] PT45M [TotalTime] PT24H45M [DatePublished] 1999-11-07T13:09:00Z [Description] Make and share this Ice Box Fruitcake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "Refrigerator"] [RecipeIngredientQuantities] ["3", "8", "1", "1", "1", "10", "1/8", "1/8", NA] [RecipeIngredientParts] ["pecans", "marshmallows", "sweetened condensed milk", "coconut", "raisins", "wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 6234.5 [FatContent] 391.2 [SaturatedFatContent] 107.5 [CholesterolContent] 135.0 [SodiumContent] 1683.2 [CarbohydrateContent] 660.8 [FiberContent] 55.1 [SugarContent] 346.8 [ProteinContent] 84.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combined crushed wafers, coconut, chopped cherries, pecans and pineapple and place in large bowl. Mix well. Also add raisins, if desired. Melt marshmallows in top of double boiler. Add milk to melted marshmallows and mix well. Remove from heat and pour onto wafer mixture. Mix well. If desired, pour 1/4 to 1/2 cup of any good sweet wine - scuppernong, blackberry, pear, etc. When cool enough to handle, form into \"logs\" and wrap in waxed paper. Chill at least 24 hours before serving -- the longer the chilling, the better. Serving Suggestions Slice into 1/2\" slices and arrange on small platter. Best served cold. Can be made 2 weeks in advance.
[Name] Onion with Tomato Sauce [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-05T11:08:00Z [Description] Make and share this Onion with Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "3", NA, "1", "1/4", "1", "100", "1", "1/2", "1", "2 -3"] [RecipeIngredientParts] ["tomatoes", "onions", "garlic", "bouquet garni", "basil", "olive oil", "onion", "sultanas", "white wine vinegar", "olive oil", "bouquet garni", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2429.6 [FatContent] 164.3 [SaturatedFatContent] 23.0 [CholesterolContent] 0.0 [SodiumContent] 73.4 [CarbohydrateContent] 246.7 [FiberContent] 26.1 [SugarContent] 147.2 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine all sauce ingredients and cook over medium heat for 30 minutes or until tender and pulpy. Rub through a sieve with a wooden spoon to get out as much liquid as possible. Peel onions and put in a heavy-based sauce pan. Add the sauce and remaining ingredients and just enough water to cover the onions. Bring to the boil, stirring. Reduce heat and simmer uncovered for 1 hour or until the onions are tender. Remove the bouquet garni. Season to taste adding a little sugar to counteract the acidity. You can serve this hot, but it is better to let it cool, that lets the flavour come through.
[Name] Old-Fashioned Scrapple [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Old-Fashioned Scrapple recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1/2", "1/4", "3 -6", NA, NA] [RecipeIngredientParts] ["boneless pork", "chicken broth", "yellow cornmeal", "dried thyme", "salt", "all-purpose flour", "pepper", "hot breakfast sausage patty", "fresh herb"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 231.4 [FatContent] 12.9 [SaturatedFatContent] 3.4 [CholesterolContent] 33.8 [SodiumContent] 247.6 [CarbohydrateContent] 16.0 [FiberContent] 1.2 [SugarContent] 0.2 [ProteinContent] 12.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine pork, broth, cornmeal, thyme and salt in large saucepan. Heat and stir to boiling. Reduce heat, simmer stirring constantly until mixture is very thick. Remove from heat. Line 8 x 8 x 2-inch baking pan with waxed paper allowing 3 to 4 inch overhang. Spoon pork mixture into pan, press firmly and refrigerate, covered 4 hours. Using waxed paper. In the morning or any time you like breakfast, cut into small squares and fry in a skillet with some oil on medium heat like breakfast sausage until browned on both sides and hot in the middle. Fabulous with grits, eggs, homefries and toast.
[Name] Scrapple [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Scrapple recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "2", "3", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["pork broth", "pork", "cornmeal", "onion", "marjoram", "sage", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.9 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 16.5 [CarbohydrateContent] 36.7 [FiberContent] 3.6 [SugarContent] 0.9 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan, combine the broth, pork, cornmeal, onion, herbs, salt and pepper. Simmer for 1 hour. Remove pan from heat and pour the mixture into large loaf pans. Chill until scrapple sets. When ready to serve scrapple, slice loaf into 1/2-inch slabs and saute in a butter-coated skillet.
[Name] Crunchy Christmas Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Crunchy Christmas Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1", "1", "1/2", "1/4", "1/2", "1/4", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "white sugar", "egg", "vanilla", "flour", "baking soda", "cinnamon", "salt", "baking powder", "rolled oats", "coconut", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 89.7 [FatContent] 4.7 [SaturatedFatContent] 2.5 [CholesterolContent] 12.7 [SodiumContent] 79.8 [CarbohydrateContent] 11.1 [FiberContent] 0.7 [SugarContent] 6.0 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Cream butter; add sugar, egg and vanilla. Sift in dry ingredients. Add cornflakes, oats, coconut and nuts. Roll into small balls an place 2-inches apart on a cookie sheet. Bake at 350° for 10-15 minutes.
[Name] Easy Christmas Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Easy Christmas Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/27/picZQotZz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/27/picABwJGu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/27/pickkhRLk.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/3", "3 1/2", "1 1/3"] [RecipeIngredientParts] ["miniature marshmallows", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 80.4 [FatContent] 3.4 [SaturatedFatContent] 1.4 [CholesterolContent] 1.1 [SodiumContent] 49.6 [CarbohydrateContent] 12.3 [FiberContent] 0.2 [SugarContent] 8.3 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Melt together marshmallows and margarine in heavy saucepan over low heat, stirring occasionally until smooth. Pour over combined cereal and candies; toss until lightly coated. With greased fingers, gently shape mixture into 1 1/2-inch balls. Place on wax paper. Let stand at room temperature until set. Makes about 3 dozen cookies.
[Name] Easy Christmas Cookies II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Easy Christmas Cookies II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2 1/2", NA] [RecipeIngredientParts] ["margarine", "cream cheese", "sugar", "vanilla", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.1 [FatContent] 6.1 [SaturatedFatContent] 1.6 [CholesterolContent] 7.7 [SodiumContent] 67.2 [CarbohydrateContent] 12.4 [FiberContent] 0.2 [SugarContent] 5.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Cream margarine, cream cheese, sugar, egg yolk and flour. Mix well; add vanilla. Shape into long rolls. Refrigerate a few hours or overnight. Slice and dip in colored sugar sprinkles. Bake at 375° for 12-15 minutes or until lightly golden. Can be used with a cookie press.
[Name] Christmas Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Christmas Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Christmas", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1/2", "3 1/2", "2", "2", "1 1/2"] [RecipeIngredientParts] ["shortening", "brown sugar", "eggs", "salt", "baking soda", "buttermilk", "all-purpose flour", "cherries", "dates", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 137.7 [FatContent] 6.2 [SaturatedFatContent] 1.2 [CholesterolContent] 7.8 [SodiumContent] 73.5 [CarbohydrateContent] 20.1 [FiberContent] 1.1 [SugarContent] 12.7 [ProteinContent] 1.6 [RecipeServings] 55.0 [RecipeYield] nan [RecipeInstructions] Mix shortening, brown sugar and eggs; add salt, soda, buttermilk and flour. Stir in cherries, dates and pecans into batter. Chill 1 hour in refrigerator. Drop on cookie sheet by teaspoonfuls. Bake at 375° for 8-10 minutes.
[Name] Sweet Pumpkin Chips [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Sweet Pumpkin Chips recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12 -15", "10", "1", "1 1/4", "1 1/4"] [RecipeIngredientParts] ["pumpkin", "sugar", "vinegar", "whole cloves", "cinnamon sticks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18715.9 [FatContent] 8.5 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 176.2 [CarbohydrateContent] 4648.7 [FiberContent] 19.1 [SugarContent] 4553.1 [ProteinContent] 16.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Tie spices in cheese cloth.", "Place cubed pumpkin in colander and pour boiling water through until pumpkin is thoroughly hot. Plunge in very cold water and drain.", "Cook in boiling syrup made with sugar, vinegar and spices.", "Remove each piece as it becomes clear.", "When all are done, return to syrup and let stand in cool place overnight. Drain.", "Boil syrup.", "Add pumpkin; bring to boiling point (do not boil]. Repeat one more time. Fill sterilized jars with chips.", "Add boiling syrup to 1/2-inch of top and seal." ]
[Name] Sweet Pumpkin Pickles [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Sweet Pumpkin Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "2"] [RecipeIngredientParts] ["prepared pumpkin", "white vinegar", "sugar", "cinnamon sticks"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 609.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.3 [CarbohydrateContent] 149.9 [FiberContent] 1.2 [SugarContent] 137.0 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 3 pints [RecipeInstructions] ["Prepare pumpkin by peeling, cubing and discarding seeds and inner pulp.", "Place pumpkin cubes in colander and set over boiling water. Make sure water does not touch pumpkin. Cover and steam until just tender, 5 to 7 minutes. Drain.", "Simmer vinegar, sugar and cinnamon for 15 minutes.", "Add pumpkin and simmer 3 minutes.", "Set aside for 24 hours.", "Heat and simmer 5 minutes more. Remove cinnamon sticks.", "Pack boiling hot in hot canning jars, leaving 1/2-inch headroom.", "Adjust lids and process in hot water bath for 10 minutes." ]
[Name] Flour Tortillas [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T07:03:00Z [Description] Make and share this Flour Tortillas recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Mexican", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2"] [RecipeIngredientParts] ["flour", "water", "salt", "shortening"] [AggregatedRating] 4.0 [ReviewCount] 13.0 [Calories] 1136.3 [FatContent] 28.1 [SaturatedFatContent] 6.8 [CholesterolContent] 0.0 [SodiumContent] 1174.8 [CarbohydrateContent] 190.8 [FiberContent] 6.8 [SugarContent] 0.7 [ProteinContent] 25.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix and knead for 5 minutes. Let rest a few minutes. Pinch off about a half-dollar size piece and, on a floured surface, roll flat with a rolling pin until 1/8\" thick. Hint: Each time you roll the pin over the tortilla, gently pick it up and turn it; this gives it the roundness. Also, make sure you are working on a floured surface and keep your rolling pin floured.
[Name] Baked Butternut Squash With Orange [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-11-07T13:25:00Z [Description] Make and share this Baked Butternut Squash With Orange 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/41/33/picMsfXL5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/33/picFV8Wky.jpg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1"] [RecipeIngredientParts] ["parsley", "oranges", "garlic cloves", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 191.6 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 13.3 [CarbohydrateContent] 41.5 [FiberContent] 7.4 [SugarContent] 12.4 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200 C/400 F/Gas 6 Mix the parsley, orange zest and garlic in the orange juice. Cut the squash into 2 cm slices and brush with the olive oil. Place the squash in an ovenproof dish and season. Spoon the orange mix over the squash and cover with foil. Bake for 40-45 minutes until the squash is slightly soft. Serve with crusty bread rolls.
[Name] Jack Daniel's Marinade [AuthorId] 1902 [AuthorName] jynxx6969 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 1999-11-07T13:34:00Z [Description] Make and share this Jack Daniel's Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4", "1/4", "1", "1", NA] [RecipeIngredientParts] ["soy sauce", "dijon-style mustard", "green onion", "light brown sugar", "salt", "Worcestershire sauce", "pepper"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 319.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5095.6 [CarbohydrateContent] 47.9 [FiberContent] 1.0 [SugarContent] 44.2 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] Combine all ingredients. Blend well. Use to marinate shrimp or scallops for 1 hour or beef, chicken, or pork in the refrigerator overnight. Use to baste the shellfish or meat as it is grilled or broiled.
[Name] Mexicalli Onions [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-07T13:26:00Z [Description] Make and share this Mexicalli Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "20", "1", "1", "1/3", "1", "1/4", "1/4"] [RecipeIngredientParts] ["onions", "butter", "flour", "chili powder", "milk", "red capsicum", "cheese", "corn kernel"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 108.6 [FatContent] 4.7 [SaturatedFatContent] 2.8 [CholesterolContent] 12.0 [SodiumContent] 85.3 [CarbohydrateContent] 15.2 [FiberContent] 2.1 [SugarContent] 4.8 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place onions in boiling salted water and simmer for 10 minutes, Remove and cook slightly. Cut the top and the root (do not remove the entire root or it will fall apart] from the onion and peel carefully. With a spoon remove centre from the onions. Chop centres to make 2 tablespoon of chopped onions. Melt butter in saucepan and stir in flour and chilli powder. Stir in milk until mixture thickens and boils. Add capsicum, cheese, corn and 2 Tbsp chopped onion. Season to taste. Spoon filling into the onions, allowing some to spill over the sides. Place in a baking dish and bake at 200 C for 30 minutes.
[Name] Beef Jerky II [AuthorId] 1903 [AuthorName] tcantwell [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-07T13:36:00Z [Description] Make and share this Beef Jerky II recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "4", "1", "1/4", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["boneless round steak", "soy sauce", "Worcestershire sauce", "ketchup", "pepper", "garlic powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 116.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6019.2 [CarbohydrateContent] 22.4 [FiberContent] 0.9 [SugarContent] 11.5 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Remove fat from meat and place [meat] in freezer. When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying]. Note: meat cut with grain will be chewy, against grain, tender. Combine everything in large bowl. Marinate meat 1 hour with sauce in refrigerator, then drain in colander. Place meat on cookie sheets to dry. For fastest drying do not overlap meat and turn at least once during drying. Dry in 145-degree oven [I use 155 degrees - Tom] for 8 to 10 hours on cookie sheets. It is ready when it bends like a green willow without breaking. Refrigerate for long-term storage.
[Name] Lasagna Rollups with Bechamel Sauce [AuthorId] 1642 [AuthorName] M Messer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-07T13:28:00Z [Description] I cut this recipe out of something (looks like maybe a newspaper a year or so ago), and it is terrific. My family doesn't eat the old fashioned lasagna anymore! [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["12 -15", "1 1/2 - 2", "1", "1", "1", "1", "3", "1/3", "2", "1/3", "1", "1"] [RecipeIngredientParts] ["beef", "parmesan cheese", "bay leaf", "milk", "butter", "pepper", "salt", "nutmeg"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 1393.2 [FatContent] 121.2 [SaturatedFatContent] 57.8 [CholesterolContent] 234.8 [SodiumContent] 1114.2 [CarbohydrateContent] 49.1 [FiberContent] 3.4 [SugarContent] 7.9 [ProteinContent] 26.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Cook noodles in salted, boiling water until just tender. Drain and place in large bowl of cold water and drain on paper towels. Cook ground meat in microwave until done. Mix cooked meat and breading mix from meatloaf mixture until well blended. Spread meat mixture in thin layer on noodles and roll up jelly roll fashion (don't roll too tightly]. Spread all of sauce over bottom of 9/13 baking dish and arrange roll ups, seam side down on sauce. Cover with foil and bake 30 minutes at 350*. Meanwhile, scald milk and bayleaf (I use microwave]. Let stand 5 minutes and remove leaf. Melt butter in medium sauce pan, stir in flour, and cook stirring constantly with wooded spoon until mixture bubbles. Stir in scalded milk, instant chicken broth, salt, pepper and nutmeg. Continue cooking and stirring until sauce thickens and bubbles (about 3 minutes], and remove from stove. After rollups have baked 30 minutes, remove foil and spoon bechamel sauce over top and sprinkle with parmesan cheese. Bake 10 minutes more or until bubbly hot and sauce is golden. It's not nearly as hard to make as it sounds, and the results are wonderful! All you need to round out the meal is a salad, and garlic bread if desired.
[Name] Cannoli with Amaretto Filling [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 1999-11-07T13:31:00Z [Description] Make and share this Cannoli with Amaretto Filling 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/41/39/pico5ZGpz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/39/picmEHrmt.jpg"] [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/8", "1", "1/2", "1", "1/4", "1", "1", "3/4", "1", "3", "1/4"] [RecipeIngredientParts] ["flour", "salt", "sugar", "butter", "egg", "white wine", "ricotta cheese", "mascarpone", "confectioners' sugar", "Amaretto", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 268.6 [FatContent] 14.7 [SaturatedFatContent] 9.1 [CholesterolContent] 46.3 [SodiumContent] 117.5 [CarbohydrateContent] 29.9 [FiberContent] 1.8 [SugarContent] 11.1 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] SHELLS: Combine flour, salt and sugar in a medium bowl. Cut in butter until mixture resembles coarse meal. Stir in beaten egg. Gradually stir in wine, mixing well. Shape dough into a ball, cover and refrigerate 30 minutes. Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness. Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals. Place a cannoli form, lengthwise, down the center of each oval and roll dough around form. Moisten seam with water to seal. Pour oil to a depth of 3 inches into a Dutch oven and heat to 350°F. Fry cannoli shells one minutes, or until golden brown. Drain on paper towels and cool about 5 seconds. Remove the form and cool cannoli shells completely. FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid. Put ricotta in a processor and process until smooth. Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy. Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours. Pipe, or spoon. filling into shells. Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate. NOTES : A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.
[Name] Phyllo-Wrapped Salmon with Roasted Red Peppers [AuthorId] 1904 [AuthorName] Arna Clark [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-11-07T13:37:00Z [Description] Make and share this Phyllo-Wrapped Salmon with Roasted Red Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "12", "6", "6"] [RecipeIngredientParts] ["phyllo pastry", "butter", "salmon fillets"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 397.8 [FatContent] 20.0 [SaturatedFatContent] 9.0 [CholesterolContent] 95.0 [SodiumContent] 709.5 [CarbohydrateContent] 20.9 [FiberContent] 1.0 [SugarContent] 0.1 [ProteinContent] 31.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Puree red peppers. Layer 2 sheets phyllo on work surface, brushing each with butter or spray with nonstick spray; leave remaining sheets of phyllo covered with plastic. Place 1 fillet crosswise on the pastry, 5 inches from the narrow end. Top with 1 T. puree. fold the 5 inch section of pastry over the salmon and fold in the sides. Roll the pastry into a rectangular packet to enclose the salmon. Brush with butter on all sides or spray with nonstick spray. Repeat with the remaining pastry and salmon. Place packets on baking sheet and bake at 400 degrees for 30-35 minutes until the salmon is cooked through and the pastry is light golcen brown. Top with the remaining pepper puree.
[Name] Whipping Cream Cake [AuthorId] 1904 [AuthorName] Arna Clark [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-07T13:39:00Z [Description] My favorite cake recipe is Whipping Cream Cake. It's a variation on the pound cake I fell in love with in the corner delis in New York sold by the slice wrapped in celophane. It's fancy enough for company with raspberry sauce and extra whipped cream, or great just plain in my lunchbox the next day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/41/pic2xbgft.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "6", "3", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "cake flour", "heavy whipping cream", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 6709.6 [FatContent] 304.2 [SaturatedFatContent] 181.3 [CholesterolContent] 1930.1 [SodiumContent] 2152.0 [CarbohydrateContent] 930.1 [FiberContent] 7.0 [SugarContent] 602.1 [ProteinContent] 78.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream butter and sugar in mixer bowl until light and fluffy. Add the eggs, flour, and whipping cream-mix well. Stir in flavorings. Spoon into a greased and floured bundt pan. Bake at 325 degrees for about an hour or until cake tests done. Cool in the pan for several minutes. Invert onto a wire rack to cool completely. Garnish with powdered sugar, berry sauce, ice cream, or whatever strikes your fancy. It is also excellent \"unadorned.\"
[Name] Shrimp in Whiskey Sauce [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-06T01:22:00Z [Description] Make and share this Shrimp in Whiskey Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/4", "2/3", "2", "1/4", "1/3"] [RecipeIngredientParts] ["large shrimp", "flour", "heavy whipping cream", "Dijon mustard", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.4 [FatContent] 28.6 [SaturatedFatContent] 16.7 [CholesterolContent] 371.6 [SodiumContent] 1403.5 [CarbohydrateContent] 9.2 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 32.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dredge shrimp lightly in flour. Mix cream and mustard together. Melt butter in saute pan over medium heat and saute shrimp lightly on both sides until they redden. Pour in whiskey and ignite. When flames subside, add cream-mustard mixture to pan and stir until blended. Serve in individual au gratin dishes. This recipe should serve four, but don't be surprised if your guests implore you for a second helping!
[Name] Mandarin Pork Chops [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-07T13:44:00Z [Description] Make and share this Mandarin Pork Chops 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/41/43/pic63oBSL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/43/pickJU7la.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/43/picVWRedS.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/4", "3", "2", "1", "2", "1", "1"] [RecipeIngredientParts] ["water", "brown sugar", "lemon juice", "cornflour", "mandarin oranges", "green pepper"] [AggregatedRating] 5.0 [ReviewCount] 63.0 [Calories] 477.3 [FatContent] 21.8 [SaturatedFatContent] 6.5 [CholesterolContent] 137.3 [SodiumContent] 127.7 [CarbohydrateContent] 27.1 [FiberContent] 2.1 [SugarContent] 21.8 [ProteinContent] 42.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, brown chops in oil; remove from pan. In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened. Add chops; cover and simmer 20 minutes or until tender. Add orange segments and green pepper; heat through. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Cocoa Macaroon Muffins [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-08T06:13:00Z [Description] Make and share this Cocoa Macaroon Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "3", "3", "1", "1", "1", "1/3", "1 1/4", "1/4", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "milk", "egg", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.6 [FatContent] 13.9 [SaturatedFatContent] 6.9 [CholesterolContent] 22.6 [SodiumContent] 312.4 [CarbohydrateContent] 31.8 [FiberContent] 2.5 [SugarContent] 12.6 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] ["In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine milk, egg and oil; mix well.", "Stir into dry ingredients just until moistened.", "Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups.", "Combine 1 cup Coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread]. Top with remaining batter; sprinkle with remaining coconut. Bake at 400 F for 20-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack." ]
[Name] Cold Mozzarella Cheese Dip [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-08T06:15:00Z [Description] This dip is one that I am always told to bring to a gathering. We have found that we like to use half mozzarella and half colby cheese or I add some sharp cheddar for a change of pace. It is REALLY good as a spread on a ham sandwich as well. (This is the original recipe I was given, I have altered some of the ingredient amounts though for more flavor.) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/46/picf8PKnI.jpg" [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "mozzarella cheese", "sharp cheddar cheese", "parmesan cheese", "sugar", "seasoning salt"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 14.3 [FatContent] 1.2 [SaturatedFatContent] 0.7 [CholesterolContent] 3.6 [SodiumContent] 17.3 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 0.6 [RecipeServings] 60.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine all ingredients; mix well. Cover and chill for at least 1 hour. Serve with raw vegetables, tortilla chips or potato chips.
[Name] Ham and Cheese Spread [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-08T06:18:00Z [Description] Make and share this Ham and Cheese Spread 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/41/48/picOEwVxQ.jpg" [RecipeCategory] Spreads [Keywords] ["Cheese", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["cream cheese", "sour cream", "ham", "swiss cheese", "cheddar cheese", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 199.8 [FatContent] 18.0 [SaturatedFatContent] 10.2 [CholesterolContent] 61.0 [SodiumContent] 324.1 [CarbohydrateContent] 2.4 [FiberContent] 0.0 [SugarContent] 1.7 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] In a mixing bowl, beat cream cheese, sour cream and soup mix until smooth. Stir in ham and cheese. Form into ball or spoon into a plastic wrap-lined mold. Roll in parsley or sprinkle parsley on top. Refrigerate.
[Name] Pizza Dip [AuthorId] 1757 [AuthorName] Meho98 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-08T06:19:00Z [Description] Make and share this Pizza Dip recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 975.0 [FatContent] 71.1 [SaturatedFatContent] 44.5 [CholesterolContent] 246.8 [SodiumContent] 3004.7 [CarbohydrateContent] 30.2 [FiberContent] 4.5 [SugarContent] 14.6 [ProteinContent] 54.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat process cheese spread according to package directions. Mix together process cheese spread and pizza sauce. Microwave on HIGH to 1 1/2 min or until thoroughly heated, stirring after 1 min. Serve with breadsticks or vegetable dippers, if desired.
[Name] Morning Maple Muffins [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-08T06:20:00Z [Description] Make and share this Morning Maple Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/50/pic9ehk28.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/50/piczxQGP0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/50/picP4xcHe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/50/piclU5dI6.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/2", "3/4", "1/2", "1/2", "1/4", "1", "1/2", "3", "3", "2", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "baking powder", "salt", "milk", "butter", "margarine", "maple syrup", "sour cream", "egg", "vanilla extract", "all-purpose flour", "sugar", "cinnamon", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 212.2 [FatContent] 9.3 [SaturatedFatContent] 5.4 [CholesterolContent] 34.2 [SodiumContent] 204.7 [CarbohydrateContent] 29.9 [FiberContent] 0.6 [SugarContent] 15.2 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 16 muffins. [RecipeInstructions] ["In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla.", "Stir into the dry ingredients just until moistened.", "Fill greased or paper-lined muffin cups two-thirds full.", "For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly.", "Sprinkle over batter.", "Bake at 400 F for 16-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks." ]
[Name] Burst O' Lemon Muffins [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT18M [PrepTime] PT25M [TotalTime] PT43M [DatePublished] 1999-11-08T06:22:00Z [Description] Only try these if you love lemon as they are pretty intense. I used the grater on the zest of one lemon and it was no where near 1-2 tbs but I think it was plenty. We liked them but my son preferred his without the glaze.
[Name] Mashed Potato Drop Doughnuts [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-11-08T06:24:00Z [Description] Make and share this Mashed Potato Drop Doughnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Potato", "Vegetable", "Healthy", "Hanukkah", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/2", "1/2", "1 1/2", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["potato", "sugar", "egg", "sour cream", "vanilla extract", "all-purpose flour", "baking soda", "baking powder", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 308.5 [FatContent] 7.3 [SaturatedFatContent] 3.8 [CholesterolContent] 61.5 [SodiumContent] 223.0 [CarbohydrateContent] 52.6 [FiberContent] 1.7 [SugarContent] 13.9 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a bowl, combine potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients: stir into potato mixture. Heat oil in an electric skillet or deep-fat fryer to 375°F. Drop dough by teaspoonfuls, 5 to 6 at a time, into hot oil. Fry for 1 minute per side or until golden brown. Drain on paper towels. Roll in sugar if desired. Serve immediately.
[Name] Shrimp Spread [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 1999-11-08T06:26:00Z [Description] Make and share this Shrimp Spread 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/41/53/picBDEw4m.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/53/pickEq0gE.jpg"] [RecipeCategory] Spreads [Keywords] ["Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "2", "1", "1/2", NA] [RecipeIngredientParts] ["shrimp", "cream cheese", "green onion", "sour cream", "lemon juice", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 16.0 [FatContent] 1.6 [SaturatedFatContent] 0.9 [CholesterolContent] 4.9 [SodiumContent] 20.1 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 0.3 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Finely chop the shrimp; place in a bowl. Stir in the next six ingredients until well blended. Cover and refrigerate for 8 hours or overnight. Serve with crackers.
[Name] Grandma's Busy Day Casserole [AuthorId] 1905 [AuthorName] Bev Sharon [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-08T06:28:00Z [Description] Make and share this Grandma's Busy Day Casserole 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/41/54/pic6Tcmsv.jpg" [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2"] [RecipeIngredientParts] ["hamburger", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 305.1 [FatContent] 13.8 [SaturatedFatContent] 5.1 [CholesterolContent] 77.1 [SodiumContent] 415.5 [CarbohydrateContent] 17.8 [FiberContent] 1.8 [SugarContent] 1.9 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown and drain hambuger. Peel and slice potatoes into thin slices. Add two cans of vegetable soup. Mix well. Cover and bake at 350 degrees for 1 hour (or until potatoes are done].
[Name] Cherry Almond Muffins or Coffee Cake [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 1999-11-08T06:30:00Z [Description] I'm not sure where I originally got this recipe but I just recently tried it myself. Since the batter is more like a dough, I found it incredibly hard to layer in the muffin tins as described. Next time I'm going to use my springform pan and make a layered coffeecake instead and bake it for about 50 minutes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/55/picEJMOXh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/55/pic0p2NZ3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/55/picFsSXD9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/55/picpS2q8U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/55/picRbb35d.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Cherries", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "1", "1/2", "1/2", "1/4", "1/2", "1", "3/4", "1", "1/3", "2", "2", "1/3", "1", "1", "1/4", "1/2", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "sugar", "baking powder", "baking soda", "salt", "butter", "egg", "sour cream", "all-purpose flour", "sugar", "butter", "cream cheese", "egg", "sugar", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 708.6 [FatContent] 38.2 [SaturatedFatContent] 21.5 [CholesterolContent] 150.5 [SodiumContent] 478.7 [CarbohydrateContent] 82.3 [FiberContent] 2.2 [SugarContent] 44.2 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 7 jumbo muffins or 14 regular [RecipeInstructions] In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick]. Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside. In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.
[Name] Cappuccino Muffins [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-11-08T06:32:00Z [Description] My kids have declared these "phenomenal!" The muffins are good in their own right but the spread gives them an incredible extra dimension. Please note, it is a cream cheese spread and not a sweet icing. The chocolate chips will not change form much. Perfect with a big, cold glass of milk or cup of coffee! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/56/pic6FLYXX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/56/picTPjCGJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/56/picTDtvWH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/56/piciq40al.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/56/picdVzaRS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/56/picyyEewU.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Sweet", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "1/4", "2", "3/4", "2 1/2", "1", "1/2", "1", "2", "1/2", "1", "1", "3/4"] [RecipeIngredientParts] ["cream cheese", "sugar", "instant coffee granules", "vanilla extract", "all-purpose flour", "sugar", "baking powder", "cinnamon", "salt", "milk", "instant coffee granules", "butter", "margarine", "egg", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 100.0 [Calories] 274.7 [FatContent] 14.2 [SaturatedFatContent] 8.5 [CholesterolContent] 42.1 [SodiumContent] 247.5 [CarbohydrateContent] 34.9 [FiberContent] 1.3 [SugarContent] 18.7 [ProteinContent] 4.0 [RecipeServings] 14.0 [RecipeYield] 14 muffins [RecipeInstructions] In a food processor (or using a hand mixer], combine the spread ingredients, cover and process until well blended. Cover and refrigerate until serving. For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.
[Name] Applesauce Drop Doughnuts [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-11-08T06:34:00Z [Description] Quick & easy to make. You can have the batter whipped up in the amount of time it takes for the oil to heat. (I use a Fry Daddy.) We actually like them better after they sit for 5-6 hours rather than warm like most doughnuts I make. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/57/picyF9wnm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/57/picE8vxvs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/57/piciiwbZC.jpg"] [RecipeCategory] Breads [Keywords] ["Healthy", "Hanukkah", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["3", "3/4", "3", "1", "1", "4 1/2", "3 1/2", "1", "1/2 - 3/4", "1/4 - 1/2", "1/4", NA, NA] [RecipeIngredientParts] ["butter", "sugar", "eggs", "applesauce", "vanilla extract", "all-purpose flour", "baking powder", "salt", "cinnamon", "nutmeg", "milk", "buttermilk", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 121.7 [FatContent] 2.0 [SaturatedFatContent] 1.0 [CholesterolContent] 23.5 [SodiumContent] 151.0 [CarbohydrateContent] 22.9 [FiberContent] 0.7 [SugarContent] 5.5 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 28 1 ounce doughnuts [RecipeInstructions] ["In a mixing bowl, cream butter and sugar.", "Add the eggs, one at a time, beating well after each addition.", "Beat in applesauce and vanilla.", "Combine flour, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture alternately with milk (batter will be extremely thick]. In an electric skillet or deep-fat fryer, heat oil to 375°F.", "Drop teaspoonfuls of batter a few at a time into hot oil.", "Turn with a slotted spoon and fry until golden, about 1 minute on each side. Drain on paper towels; roll in sugar while warm." ]
[Name] Green Bean Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Green Bean Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["water chestnuts", "onion"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 113.1 [FatContent] 3.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 721.4 [CarbohydrateContent] 18.3 [FiberContent] 4.5 [SugarContent] 4.2 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Combine all ingredients except French fried onions. Put in casserole dish; top with onion rings. Bake 30 minutes.
[Name] Green Bean Casserole II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Green Bean Casserole II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["adzuki beans", "shoe peg corn", "sour cream", "sharp cheddar cheese", "onion", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3985.3 [FatContent] 254.2 [SaturatedFatContent] 72.6 [CholesterolContent] 152.7 [SodiumContent] 8046.8 [CarbohydrateContent] 377.4 [FiberContent] 19.6 [SugarContent] 55.9 [ProteinContent] 63.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Drain beans, put in 9 x 13-inch baking dish. Drain corn, pour over beans. Mix onions, celery soup, sour cream and cheese. Pour over beans and corn. Crush crackers, melt butter and mix with crackers. Spread over top and bake at 350 degrees for 45 minutes.
[Name] Green Bean Casserole IV [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Green Bean Casserole IV recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "3/4", "3/4"] [RecipeIngredientParts] ["bacon", "onion", "stewed tomatoes", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2267.8 [FatContent] 158.6 [SaturatedFatContent] 68.3 [CholesterolContent] 322.1 [SodiumContent] 8764.4 [CarbohydrateContent] 139.1 [FiberContent] 38.3 [SugarContent] 62.3 [ProteinContent] 92.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Fry bacon until crisp; crumble and set aside. Saute onion in bacon drippings until tender. Drain off excess drippings. Add stewed tomatoes and heat. Drain green beans and place in a 2 quart size casserole dish. Add the tomato mixture and crumbled bacon mix. Top with cheese. Bake at 350 degrees for 30 minutes and serve.
[Name] Cranberry Crumb Squares [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 1999-11-08T06:39:00Z [Description] Make and share this Cranberry Crumb Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/3", "1 1/2", "1", "1", "1/4", "3", "2", "1", "1/3", "1/4", "3/4"] [RecipeIngredientParts] ["butter", "icing sugar", "all-purpose flour", "cream cheese", "sweetened condensed milk", "lemon juice", "brown sugar", "cornstarch", "cranberry sauce", "all-purpose flour", "butter", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 257.1 [FatContent] 15.2 [SaturatedFatContent] 8.3 [CholesterolContent] 37.4 [SodiumContent] 112.2 [CarbohydrateContent] 27.7 [FiberContent] 0.7 [SugarContent] 18.8 [ProteinContent] 3.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (180 degrees C]. Cream together soft butter and icing sugar until fluffy. Gradually stir in 1 1/2 cups (375 mL] flour. Press onto bottom of 13 x 9-inch (3.5 L] baking pan. Bake about 15 minutes or until lightly browned. Reduce temperature to 325 degrees (160 degrees C]. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in ReaLemon. Pour over prepared crust. In small bowl, combine 1 tablespoons (15 mL] of the brown sugar and cornstarch; mix well. Stir in cranberry sauce. Spoon evenly over cheese mixture. In medium mixing bowl, combine remaining brown sugar and 1/3 cup (75 mL] flour. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle evenly over cranberry mixture. Bake 45 to 50 minute or until bubbly and golden. Cool. Serve warm or chilled. Cover leftovers; refrigerate.
[Name] Farm-Style Sausage Patties [AuthorId] 1836 [AuthorName] Wayne Adair1 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-11-08T06:42:00Z [Description] Make and share this Farm-Style Sausage Patties recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", NA, "1", "1 -2", "2", "1", "1 1/2", "1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["boneless pork shoulder", "salt pork", "unsalted side pork", "salt", "rubbed sage", "coarse black pepper", "cloves", "thyme leaves", "allspice", "onions", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1427.7 [FatContent] 120.5 [SaturatedFatContent] 42.9 [CholesterolContent] 314.6 [SodiumContent] 2473.9 [CarbohydrateContent] 5.3 [FiberContent] 1.3 [SugarContent] 1.6 [ProteinContent] 75.2 [RecipeServings] nan [RecipeYield] 6 lbs [RecipeInstructions] Put pork and salt pork through food chopper with coarse blade in place. Blend in remaining ingredients thoroughly, adding just 1 tablespoon of salt at first. Make a small patty of the meat and cook in skillet; taste; add more salt if desired. Shape into patties and fry in large skillet until well browned on both sides and cooked through or wrap and refrigerate, or freeze.
[Name] Carne De Puerco En Chile Verde [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-11-08T06:44:00Z [Description] Make and share this Carne De Puerco En Chile Verde recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Very Low Carbs", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1", NA, "2", "1", NA] [RecipeIngredientParts] ["pork", "beef", "green chilies", "onion", "boiling water", "garlic cloves", "tomatoes", "salt"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 264.6 [FatContent] 10.6 [SaturatedFatContent] 3.5 [CholesterolContent] 95.2 [SodiumContent] 70.2 [CarbohydrateContent] 8.5 [FiberContent] 1.5 [SugarContent] 4.3 [ProteinContent] 32.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut pork or beef into small cubes. Saute in oil until well browned. Drain off all but 1 tablespoon fat. Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper. Cover tightly and simmer 1 hour.
[Name] Easy Crock Pot Chicken Cacciatore [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 1999-11-08T06:47:00Z [Description] Make and share this Easy Crock Pot Chicken Cacciatore 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/41/65/picJGNBJG.jpg" [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "European", "Weeknight"] [RecipeIngredientQuantities] ["1", "3", "2", "4", "1", "1 -2", "1 -2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["onion", "chicken", "tomato paste", "mushrooms", "salt", "garlic clove", "oregano", "celery seed", "bay leaf", "water"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 550.2 [FatContent] 34.6 [SaturatedFatContent] 9.9 [CholesterolContent] 170.1 [SodiumContent] 1000.7 [CarbohydrateContent] 14.0 [FiberContent] 3.0 [SugarContent] 8.4 [ProteinContent] 45.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place onions in bottom of crock pot. Add chicken pieces.", "Stir together remaining ingredients.", "Pour over chicken.", "Cook on low 7 to 9 hours; high 3 to 4 hours.", "Serve over angel hair pasta.", "RJ's Note: I made this recipe on 9th of May 1998. I substituted the tomato paste with a large can of tomatoes that I put through the blender. The aroma of the chicken simmering in the crock pot sauce all day was fantastic. During the last ten minutes I added some frozen mixed Chinese vegetables and served the cacciatore over home made pasta noodles (my first attempt at making pasta]. I only used one teaspoon of oregano. Next time I'll try two." ]
[Name] Breakfast Sausage [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-08T06:49:00Z [Description] Make and share this Breakfast Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4", "4", "2 1/2", "1", "1", "1/2", "1/8", "1/2", "1/4"] [RecipeIngredientParts] ["ground turkey", "garlic", "thyme", "fennel seed", "parsley", "black pepper", "salt", "quick oats"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 141.3 [FatContent] 7.6 [SaturatedFatContent] 2.1 [CholesterolContent] 71.7 [SodiumContent] 144.0 [CarbohydrateContent] 1.1 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 16.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Place ground meat in a large bowl and add garlic, thyme, fennel seeds, parsley, red pepper, salt and oats. Mix well, form into patties and individually wrap. Use immediately or freeze for future use.
[Name] Never Fail Pie Crust [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-08T06:50:00Z [Description] Make and share this Never Fail Pie Crust 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/41/67/pic5te2b1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/67/picdu1rdy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/67/picqiBnmg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/67/picYljaFP.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1 3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "sugar", "vegetable shortening", "egg", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 1270.6 [FatContent] 92.1 [SaturatedFatContent] 26.4 [CholesterolContent] 46.5 [SodiumContent] 693.4 [CarbohydrateContent] 96.8 [FiberContent] 3.4 [SugarContent] 1.4 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] 4 8-9 inch crusts [RecipeInstructions] In a large mixer bowl combine the flour, baking powder, salt and sugar. Add the shortening and beat until mixture is crumbly, about 2 minutes. In a small bowl beat the egg well and add the vinegar and water. Pour over flour and beat until well combined, about 1 minute. Form dough into 4 balls, wrap in plastic and refrigerate overnight. - - - - - - - - - - - - - - - - - -
[Name] Carolina Pilau (Perloo) [AuthorId] 1544 [AuthorName] tranch [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-11-08T06:52:00Z [Description] In the Carolinas rice often means pilau (pronounced perloo), a combination of meat, vegetables, or seafood and rice that can serve as an accompaniment to other dishes or stand alone as a staple. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Poultry", "Rice", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "2", "4", "1", "4", "1", "1", NA, "2"] [RecipeIngredientParts] ["bacon", "long-grain rice", "chicken broth", "chicken", "celery", "carrot", "bay leaf", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 509.6 [FatContent] 30.0 [SaturatedFatContent] 9.3 [CholesterolContent] 92.1 [SodiumContent] 665.7 [CarbohydrateContent] 31.3 [FiberContent] 0.9 [SugarContent] 0.9 [ProteinContent] 25.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.", "Add the boiling stock, stir, and bring back to the boil.", "Add chicken, vegetables, bay leaf, salt and pepper.", "Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.", "Serving Ideas : Sprinkle with crumbled bacon and parsley." ]
[Name] Chiffon Pumpkin Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Chiffon Pumpkin 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/41/69/7SxxAzw1SmmZwBX5OHcW_10155585216451345.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/4169/5zKX3aERBGOQylQc5wwg_Pumpkin_chiffon_pie_for_tomorrow_yum_I_hope_I_can_wait__Eleanor_McLean.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/4169/uhWor27QPaIf9XOpjdwj_Pumpkin_chiffon_pie_for_tomorrow_yum_I_hope_I_can_wait__Eleanor_McLean.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/3", "1/4", "3/4", "1", "3"] [RecipeIngredientParts] ["pumpkin", "light brown sugar", "cinnamon", "mace", "allspice", "clove", "salt", "milk", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 367.9 [FatContent] 13.7 [SaturatedFatContent] 4.0 [CholesterolContent] 110.0 [SodiumContent] 318.2 [CarbohydrateContent] 56.3 [FiberContent] 1.8 [SugarContent] 36.6 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix pumpkin, sugar, spices and salt together. When using fresh pumpkin I use blender. Add milk and egg yolks. Mix well. In another bowl, beat egg whites until firm. Fold into pumpkin mix and pour into pie shell. Bake at 450 degrees for 5 minutes, then at 350 degrees for 45 minutes. I use the blender for all mixing.

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