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[Name] Favorite Pumpkin Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Favorite 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/41/70/picia5lJL.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "3", "3", "1", "1/4", "1 1/2", "1/2"] [RecipeIngredientParts] ["fresh pumpkin", "milk", "salt", "clove", "cinnamon", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 231.8 [FatContent] 11.0 [SaturatedFatContent] 3.3 [CholesterolContent] 75.1 [SodiumContent] 459.5 [CarbohydrateContent] 28.8 [FiberContent] 1.4 [SugarContent] 13.2 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mash and drain cooked pumpkin. Add beaten egg yolks. Stir in spices, salt and sugar. Mix well. Beat egg whites until stiff and fold into pumpkin mixture. Pour into unbaked crust. Bake at 400 degrees for 40 minutes. If knife comes out clean, pie is done.
[Name] Cookies in a Jar [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-08T06:55:00Z [Description] As a Nestle employee, I'd encourage non-Americans to use Smarties.:-) We also make red and green ones for the holiday season. (American 'Smarties' are a completely different creature... pressed sugar candy. Don't use them!) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "2", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "flour", "baking soda", "baking powder"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 105.3 [FatContent] 1.9 [SaturatedFatContent] 1.1 [CholesterolContent] 1.2 [SodiumContent] 32.5 [CarbohydrateContent] 20.9 [FiberContent] 0.4 [SugarContent] 13.9 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Mix flour, baking powder and baking soda. Layer ingredients in order given in 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient. Attach this to the Jar M&M's Cookies: Makes 2 1/2 dozen cookie. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, not diet, very soft; 1 egg, slightly beaten; and 1 tsp. vanilla (optional]. Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375 degrees for 12 to 14 minutes, until edges are lightly browned.
[Name] Chicken Pepperoni [AuthorId] 1531 [AuthorName] Mimi Hiller [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 1999-11-08T06:58:00Z [Description] If you're looking to impress someone, you couldn't do it better...and or easier. Just be careful that you don't overcook the chicken. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/72/picjoECKo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/72/picATNUnN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/72/picCVf3gB.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "1/2", "1/4", "1/2", "1/2", "1/2", "1/2", "1", NA, "16", "1", "1/2"] [RecipeIngredientParts] ["pasta", "flour", "salt", "pepper", "oregano", "basil", "garlic powder", "onion powder", "boneless skinless chicken breast", "olive oil", "tomato sauce", "tomato paste", "red pepper flakes"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 446.1 [FatContent] 4.5 [SaturatedFatContent] 0.9 [CholesterolContent] 72.9 [SodiumContent] 1368.1 [CarbohydrateContent] 65.5 [FiberContent] 5.8 [SugarContent] 11.7 [ProteinContent] 36.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] * I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol. Cook pasta according to package directions. Dice pepperoni into 1/4\" cubes. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder. Cut chicken in to bite-sized chunks. Dredge chicken pieces in seasoned flour until coated. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed] until the chicken is almost cooked. Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth. Return chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes. Serve over a bed of pasta.
[Name] Chocolate Pudding Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Chocolate Pudding Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "2", "1", "3", "1/3", "1 1/3"] [RecipeIngredientParts] ["brown sugar", "water", "marshmallows", "eggs", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.0 [FatContent] 20.1 [SaturatedFatContent] 3.4 [CholesterolContent] 46.5 [SodiumContent] 459.4 [CarbohydrateContent] 60.8 [FiberContent] 2.7 [SugarContent] 39.5 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix sugar, cocoa and water in bottom of 9 x 13-inch pan. Sprinkle marshmallows on top. Mix cake mix and pour over mixture in pan. Sprinkle with nuts. Bake 35 to 40 minutes at 350 degrees.
[Name] Chocolate Pudding Cake II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Chocolate Pudding Cake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2/3", "1/4", "2", "1/4", "1/2", "1/4", "1", "1/2", "3/4", "1/4", "1 3/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "milk", "vanilla", "brown sugar", "water"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 304.9 [FatContent] 11.1 [SaturatedFatContent] 1.6 [CholesterolContent] 1.9 [SodiumContent] 209.8 [CarbohydrateContent] 49.0 [FiberContent] 1.9 [SugarContent] 33.1 [ProteinContent] 4.1 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Combine flour, sugar, cocoa, baking powder and salt. Blend in milk, vegetable oil and vanilla. Stir in nuts. Pour into a greased 9 x 9-inch pan; spread evenly. Combine brown sugar and 1/4 cup cocoa. Spread evenly over batter. Pour hot water over batter. Do not stir. Bake at 350 degrees f or 45 minutes.
[Name] Chicken Pasta Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Chicken Pasta Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "12", "2", "2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["chicken", "spaghetti", "chicken bouillon", "Velveeta cheese", "garlic powder", "stewed tomatoes", "Ro-Tel tomatoes"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 767.6 [FatContent] 42.7 [SaturatedFatContent] 21.2 [CholesterolContent] 175.8 [SodiumContent] 1905.7 [CarbohydrateContent] 48.1 [FiberContent] 2.1 [SugarContent] 13.0 [ProteinContent] 46.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Measure reserved broth and add enough water to equal 6 cups. Add bouillon and onions. Bring to boil and add spaghetti. Cook until tender. Add cheese; stir until melted over medium heat. Add garlic and both cans of tomatoes. Stir well and add chicken meat. Place in a well greased, extra large casserole dish. Place in a 325 degrees oven for 60 minutes; edges will be crispy brown. Serve with French bread.
[Name] Pasta and Vegetable Salad with Chicken [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pasta and Vegetable Salad with Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Lactose Free", "Free Of...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1", "10", "1", "1 1/2", "12", "2", "1/2"] [RecipeIngredientParts] ["light olive oil", "wine vinegar", "Dijon mustard", "garlic", "garlic powder", "mushrooms", "broccoli floret", "snow peas", "frozen snow peas", "cherry tomatoes", "red bell pepper", "chicken"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 490.5 [FatContent] 28.3 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 29.3 [CarbohydrateContent] 49.8 [FiberContent] 3.9 [SugarContent] 5.2 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook vermicelli as directed on box. Drain. Place in large bowl. Whisk well oil, vinegar, mustard and garlic until well blended. Pour 1/3 of dressing on mushrooms, broccoli, peas, tomatoes or peppers. Stir and chill 3 hours in separate bowl. When ready to serve add chicken and nuts.
[Name] Cornbread With Corn Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 1999-11-08T07:04:00Z [Description] Make and share this Cornbread With Corn 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/41/78/KTXf7L6VRhCeLf22z7aO_CC%205%20-%20final_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/78/vFXL9VD6Q5Sp0BxpFFAv_CC%206%20-%20final_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/78/kEX1hLyCTyCZktmjico5_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/78/S8FhCqoSLWzSdK1IBiAk_CC%207%20-%20final_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/78/HsiCv2bT6iCaH6s3rtow_CC%203%20-%20final_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/78/PBs1sfFhT662ENHjIjNE-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/78/picsaPbZo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/78/pic5fUziv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/41/78/pic15Tonk.jpg"] [RecipeCategory] Breads [Keywords] ["Corn", "Vegetable", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["eggs", "whole kernel corn", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 159.0 [Calories] 272.3 [FatContent] 11.3 [SaturatedFatContent] 2.6 [CholesterolContent] 47.1 [SodiumContent] 727.9 [CarbohydrateContent] 39.7 [FiberContent] 3.6 [SugarContent] 2.9 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix first 3 ingredients together. Add: margarine and Jiffy corn bread mix, Pour into well greased 8x8 casserole dish. Bake for 1 hour at 375 degrees.
[Name] Pineapple Roast Turkey [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pineapple Roast Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Poultry", "Tropical Fruits", "Fruit", "Meat", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["turkey", "pineapple", "dry white wine", "honey", "soy sauce", "ginger", "paprika", "garlic", "cornstarch", "water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 62.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 253.2 [CarbohydrateContent] 13.2 [FiberContent] 0.9 [SugarContent] 10.2 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 16 [RecipeInstructions] Wash turkey and pat dry. If desired, rub cavity lightly with salt. Fasten neck skin to back and skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail or tie together with heavy string, then tie to tail. Place turkey breast side up on rack in open shallow roasting pan. Brush with vegetable oil. Insert meat thermome- ter so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone. Roast uncovered in 325 degrees oven for 3 hours. Pare pineapple; cut lengthwise into halves. Remove core; cut each half crosswise int o 8 slices. Mix wine, honey, soy, ginger, paprika and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Continue roasting uncovered, brushing turkey and pineapple frequently with wine mixture, until thermometer registers 185 degrees, about 1 hour longer, or move drumstick up and down (when done the joint should give readily or break]. Remove turkey and pineapple, keep warm. Pour d rippings into 2 cup measuring cup; skim off any excess fat. Add enough water to drippings to measure 2 cups. Heat dripping to boiling in saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey. Yields about 16 servings.
[Name] Honey Glazed Turkey [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Honey Glazed Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3/4", "1", "1/2", "1/2", "1", "1", "3", "1", "2", "2", "2"] [RecipeIngredientParts] ["turkey", "bell pepper", "onion", "chicken broth", "dried sage", "dried thyme leaves", "salt", "black pepper", "honey", "butter", "honey"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 529.5 [FatContent] 24.6 [SaturatedFatContent] 15.1 [CholesterolContent] 61.1 [SodiumContent] 1909.2 [CarbohydrateContent] 77.4 [FiberContent] 4.9 [SugarContent] 65.5 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 1 turkey [RecipeInstructions] Rinse turkey inside and out. Pat dry. Reserve giblets and neck for broth. Make filling: Mix bread crumbs, green pepper, onion, chicken broth and spices. Add orange peel and orange juice. Spoon stuffing into cavity of turkey. Close openings with skewers. Place turkey, breast side up, on a rack in a shallow pan. Insert meat thermometer in thickest part of thigh. Roast turkey, uncovered, at 325 degrees for about 1 hour. For glaze combine butter, orange juice and honey. Brush turkey several times with glaze and pan drippings and roast it for another 1 1/2 to 2 hours until thermometer registers 180 degrees. Remove turkey, keep warm; slice and serve.
[Name] Tomato Scrapple [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 1999-11-08T07:05:00Z [Description] Make and share this Tomato Scrapple recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegetable", "Vegan", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["stewed tomatoes", "onion", "carrot", "cornmeal", "sugar", "roasted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 505.4 [FatContent] 29.7 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 836.3 [CarbohydrateContent] 50.6 [FiberContent] 9.3 [SugarContent] 11.1 [ProteinContent] 17.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix tomatoes, onion, carrot, corn meal, sugar, and season to taste with salt and pepper. Cook slowly until thick--about 1 hour. Once this is completed, add peanuts and beat well. Pack into a well oiled pan. Refrigerate until cold. Slice and fry up in bacon drippings.
[Name] Strawberry Dump Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Strawberry Dump Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["crushed pineapple with juice", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 4954.7 [FatContent] 313.2 [SaturatedFatContent] 56.3 [CholesterolContent] 10.5 [SodiumContent] 6490.9 [CarbohydrateContent] 512.8 [FiberContent] 21.5 [SugarContent] 294.9 [ProteinContent] 50.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour pineapple into well greased 13 x 9 x 2-inch dish or pan. Pour pie filling over pineapple and spread well. Dump cake mix over pie filling. Slice butter thin and lay over top of cake mix. Bake in preheated 325 degrees oven for 45 minutes or until brown. Cool in pan and serve in pan.
[Name] My Lazy Oven Turkey [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT2H15M [PrepTime] PT10M [TotalTime] PT2H25M [DatePublished] 1999-11-08T07:14:00Z [Description] Make and share this My Lazy Oven Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["turkey", "onion", "thyme", "rosemary", "sage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1032.2 [FatContent] 51.5 [SaturatedFatContent] 14.5 [CholesterolContent] 436.1 [SodiumContent] 417.3 [CarbohydrateContent] 1.5 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 131.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Remove giblets and neck from turkey; set aside. Rinse and drain turkey. Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in half and place inside turkey. Blend herbs and make a paste with a little fat. Spread on outside of turkey and press into skin. Tie legs together. Pour 1/2 inch water into pan and cover with lid. Place pan in a 350 degree oven for 1 1/2 to 2 hours or until meat thermometer registers 185. Uncover for last 10 minutes to brown if desired. Remove from oven and let sit for 15 minutes before carving. Drain liquid into a pot and return turkey to a warm oven until ready to carve(after standing 15 minutes].
[Name] Curried Peanut Chicken Nibbles [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-11-08T07:18:00Z [Description] Make and share this Curried Peanut Chicken Nibbles recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Fruit", "Nuts", "Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2", "18", "3"] [RecipeIngredientParts] ["salted peanuts", "curry powder", "eggs", "cornflour", "chicken pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.1 [FatContent] 6.3 [SaturatedFatContent] 1.0 [CholesterolContent] 20.7 [SodiumContent] 70.3 [CarbohydrateContent] 2.8 [FiberContent] 0.7 [SugarContent] 0.4 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 18 pieces [RecipeInstructions] Chop peanuts finely in a processor. Mix nuts, curry powder and breadcrumbs together. Lightly beat eggs and cornflour together. Dip chicken nibbles in egg mixture then the crumb mixture. Heat oil in a roasting dish. Place the nibbles in the dish and turn to coat in oil. Bake at 180 C for 20 minutes or until cooked. Serve warm or cold.
[Name] Fiesta Chicken Pizza [AuthorId] 1763 [AuthorName] Gregg [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-08T07:21:00Z [Description] Make and share this Fiesta Chicken Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1/2", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "water", "salsa", "black olives", "green onion", "green bell pepper", "red onion", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 96.5 [FatContent] 5.0 [SaturatedFatContent] 2.0 [CholesterolContent] 27.5 [SodiumContent] 679.2 [CarbohydrateContent] 4.9 [FiberContent] 1.4 [SugarContent] 2.2 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] Preheat oven. ( See pizza crust package directions] Heat vegetable oil in large skillet over medium heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well. Spread salsa over crust. Top with chicken mixture, cheese and vegetable toppings. Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Drizzle with taco sauce and top with sour cream before serving.
[Name] Ziti Pizzaiola [AuthorId] 1763 [AuthorName] Gregg [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-08T07:25:00Z [Description] Make and share this Ziti Pizzaiola recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3/4", "2", "3/4", "1", "1", "1/2", "3 1/2", "1 3/4", "1", "1", "6", NA] [RecipeIngredientParts] ["extra lean beef", "fresh mushrooms", "green pepper", "dried basil", "oregano", "garlic powder", "whole tomatoes", "tomato sauce", "sugar", "ziti pasta", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.4 [FatContent] 3.0 [SaturatedFatContent] 0.9 [CholesterolContent] 16.9 [SodiumContent] 472.3 [CarbohydrateContent] 46.8 [FiberContent] 3.4 [SugarContent] 4.9 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] 12 [RecipeInstructions] ["In large skillet over medium-high heat, stir together meat, mushrooms, green pepper, basil, oregano and garlic powder. Cook, covered, 5 minutes, stirring occasionally.", "Stir in tomatoes with reserved juice, tomato sauce, onion soup mix and sugar.", "Heat to boiling; reduce heat. Simmer, uncovered, 15 minutes, or until meat is thoroughly cooked.", "Meanwhile, cook pasta according to package directions; drain.", "Toss hot pasta and one-half sauce; spoon remaining sauce on top.", "Sprinkle with cheese. Makes 12 servings (1 cup each]" ]
[Name] Potato Croquettes [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Potato Croquettes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "1/8", "1/2", "2", "2", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["mashed potatoes", "white pepper", "salt", "eggs", "butter", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.7 [FatContent] 6.9 [SaturatedFatContent] 3.4 [CholesterolContent] 82.1 [SodiumContent] 587.6 [CarbohydrateContent] 29.4 [FiberContent] 2.0 [SugarContent] 2.3 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 6-8 patties [RecipeInstructions] Beat 1 egg. Mix with potatoes and white pepper, salt, butter, celery salt If potatoes are dry, add a little bit of milk. Heat mixture into a sauce pan. When it leaves the side of the pan, then remove it to a cool and flat surface. Mold into croquettes patties. Roll them in flour and dip into the beaten egg Roll in the bread crumbs and deep fry at 375* until golden brown.
[Name] Potato Fritters [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Potato Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "2", "1", "2", "2"] [RecipeIngredientParts] ["mashed potatoes", "butter", "salt", "sugar", "pepper", "flour", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.7 [FatContent] 5.8 [SaturatedFatContent] 3.2 [CholesterolContent] 67.6 [SodiumContent] 759.6 [CarbohydrateContent] 21.4 [FiberContent] 1.7 [SugarContent] 2.4 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 6 fritters [RecipeInstructions] Add the butter, salt, sugar, pepper, flour, and parsley to the mashed potatoes. Beat the egg yolks and add them to the mixture. Mixing well. Fold in the egg whites. Drop by tablespoons into a deep fat fryer at 375* and cook for 5 - 8 minutes or until a delicate brown. Drain on paper towels or brown grocery bags. Yields = 6.
[Name] Chipped Beef Dip II [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-08T07:44:00Z [Description] Make and share this Chipped Beef Dip II recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1", "4", "1/4", "1", "1/2", "2"] [RecipeIngredientParts] ["cream cheese", "milk", "green peppers", "black pepper", "sour cream", "walnuts", "onions"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2731.5 [FatContent] 249.6 [SaturatedFatContent] 136.0 [CholesterolContent] 720.7 [SodiumContent] 5452.8 [CarbohydrateContent] 40.9 [FiberContent] 5.0 [SugarContent] 8.1 [ProteinContent] 97.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Blend cheese and milk together. Add the beef, onions, green pepper, black pepper, and the sour cream. Place mixture into a pie plate. Sprinkle the walnuts on top of it. Bake in oven at 350* for 20 minutes. Serve with crackers or party rye.
[Name] Onion Herb Bread II [AuthorId] 1864 [AuthorName] quotequotecarolreu [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-11-07T06:49:00Z [Description] Make and share this Onion Herb Bread II recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1", "1/2", "1/2", "1/2", "1/4", "2 1/4"] [RecipeIngredientParts] ["active dry yeast", "water", "skim milk", "margarine", "sugar", "dried rosemary", "salt", "dill weed", "garlic powder", "onion", "all-purpose flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 106.0 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.2 [SodiumContent] 115.4 [CarbohydrateContent] 20.2 [FiberContent] 0.9 [SugarContent] 1.3 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, dissolve yeast in water. Add milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth, about 1 minute. Add the remaining flour and stir for about 1 minute. Place in a bowl that has been sprayed with cooking spray. Cover and let rise in a warm place until doubled about 30 minutes. Stir down raised batter in about 25 strokes. Spread into a 8 1/2 x 4 1/2 x 2 1/2\" loaf pan coated with cooking spray. Cover and let rise in a warm place until almost doubled, about 15 minutes. Bake 375°F for 40 to 45 minutes. Remove from pan; serve warm.
[Name] Pumpkin Bars [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pumpkin Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "2", "1", "1/2", "2", "1/4", "1/2", "15", "2/3", "4", "1", "2", "1/2", "2", "4 1/2 - 4 3/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "cinnamon", "clove", "nutmeg", "pumpkin", "eggs", "walnuts", "cream cheese", "butter", "vanilla", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 209.1 [FatContent] 9.2 [SaturatedFatContent] 3.5 [CholesterolContent] 36.5 [SodiumContent] 131.5 [CarbohydrateContent] 30.6 [FiberContent] 0.3 [SugarContent] 23.9 [ProteinContent] 2.0 [RecipeServings] 35.0 [RecipeYield] 70 one inch squares [RecipeInstructions] In large mixing bowl stir together flour, sugar, baking powder, baking soda, salt and spices. In another container, combine pumpkin, cooking oil and eggs till thoroughly mixed. Add to dry mixture. Stir until all dry ingredients are incorporated. If desired, stir in walnuts. Spread batter into a sprayed 15x10x1-inch-baking pan. Bake in a 350 oven for 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. CREAM CHEESE FROSTING. In a large mixing bowl beat cream cheese, butter and vanilla with an electric mixer on medium to high speed till light and fluffy. Gradually beat in enough of the remaining powdered sugar to make the frosting of spreading consistency. Cut into bars. Store, covered. **Note: Substitute one 16-ounce can of applesauce for the pumpkin and presto! You have applesauce bars.
[Name] Nutty Apricot Bars [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Nutty Apricot Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "3/4", "3/4", "1", "2", "1/2", "1/4", "3", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "sugar", "flour", "baking soda", "salt", "coconut flakes", "pecans", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.4 [FatContent] 4.4 [SaturatedFatContent] 2.4 [CholesterolContent] 7.6 [SodiumContent] 51.3 [CarbohydrateContent] 17.0 [FiberContent] 0.9 [SugarContent] 12.2 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 48 bars [RecipeInstructions] Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain, reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly]. Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9-inch pan. Bake at 350°F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator.
[Name] Pastry Shells [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Pastry Shells recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2/3", NA] [RecipeIngredientParts] ["flour", "salt", "shortening", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1061.4 [FatContent] 69.8 [SaturatedFatContent] 17.3 [CholesterolContent] 0.0 [SodiumContent] 874.6 [CarbohydrateContent] 95.4 [FiberContent] 3.4 [SugarContent] 0.3 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 2 pastry shells [RecipeInstructions] ["Mix and sift flour.", "Cut in shortening with a knife. Add only enough water to hold the ingredients together.", "DO NOT KNEAD.", "Divide the dough into 2 parts and roll out onto a slightly floured wooden board.", "Line the pie pan with only 1 of the dough parts.", "Pinch the edges or use a fork to make the edged design.", "Poke the bottom of the shell with the fork.", "Bake in oven at 460* for 10 - 15 minutes.", "**Cook the 2nd shell according to directions unless you are using the 2nd shell as a covering for a pie, then place it on top of the pie raw and cook according to the pie's directions.** This recipe yields 2 pastry shells." ]
[Name] Scratch Hot Water Pastry [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Scratch Hot Water Pastry recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["shortening", "flour", "salt", "baking powder", "boiling water"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 1588.1 [FatContent] 104.2 [SaturatedFatContent] 25.9 [CholesterolContent] 0.0 [SodiumContent] 1839.8 [CarbohydrateContent] 143.4 [FiberContent] 5.1 [SugarContent] 0.5 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] 1 pie crust [RecipeInstructions] Cream shortening with a fork into the 1/4 cup of boiling water. Mix and sift the flour, salt, and baking powder. Add the mixture to the shortening slowly. Blend well. Form into a ball and refrigerate until ready to use. . Yield = 1 pastry shell.
[Name] Easy Apricot Bars [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 1999-11-09T11:43:00Z [Description] Make and share this Easy Apricot Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "3/4", "1"] [RecipeIngredientParts] ["butter", "sugar", "flour", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.4 [FatContent] 5.2 [SaturatedFatContent] 2.6 [CholesterolContent] 14.1 [SodiumContent] 29.9 [CarbohydrateContent] 12.2 [FiberContent] 0.3 [SugarContent] 6.4 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 48 bars [RecipeInstructions] Cream room temperature butter with sugar until fluffy. Blend in the one egg yolk. Mix in 2 cups of flour , and the nuts . Divide dough in two parts. Spread or press 1 part in a greased 9 x 13 pan. Cover with the apricot jam. Drop remaining dough in spoonfuls over the jam, spreading to edges carefully. Bake in a 350F oven about 40 minutes or until golden. Cool and cut into squares.
[Name] Black and Tan Onion Rings [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T11:41:00Z [Description] Despite the title, this recipe contains no alcohol. I created this recipe one day and pretty much improvised. In any case, the reason for the title is the texture. This recipe yields onion rings that are crispy and tasty on the outside and tender on the inside. According to me the best results of this recipe are the texture of the product and the fact that these rings don't taste as fatty as most other varieties. Honestly, these are the best onion rings I have ever had. If you've seen other recipes for onion rings, you'll probably notice the absence of buttermilk and the presense of chicken or vegetable stock here. I did this because I simply had no buttermilk at the time and instead of using a bland ingredient or another ingredient that would yield more fat content, I opted for the stock. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1", "2", "1/4", "2", NA] [RecipeIngredientParts] ["sweet onions", "all-purpose flour", "salt", "paprika", "cayenne pepper", "dried ancho peppers"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 159.3 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 1.4 [SodiumContent] 68.1 [CarbohydrateContent] 31.7 [FiberContent] 2.5 [SugarContent] 2.5 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut onions into 1/4-inch slices and separate concentric rings. Set aside. Mix flour, salt (optionally], paprika, cayenne pepper, and the pepper flakes. Add stock until mixture takes on a batter consistency -- see note below. Pour oil into heavy saucepan, wok, or deep fryer to a depth of 2 to 3 inches. Heat to 350F. Preferably with tongs, coat each ring individually until completely covered with batter. In batches, place rings into the oil until batter takes on various shades of medium and dark brown. Remove rings from oil and place on dioxin-free paper towel to absorb the excess oil. * I'm not sure exactly how much stock to use here but start with the recommended 1 1/2 cups and add flour and stock intermittently until a batter texture is achieved.
[Name] Birdseed Bar [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-09T11:47:00Z [Description] Make and share this Birdseed Bar recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "100", "1/4", "1/2"] [RecipeIngredientParts] ["sesame seeds", "sunflower seeds", "coconut", "cashew nuts", "sultana", "butter", "honey", "brown sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 406.4 [FatContent] 28.6 [SaturatedFatContent] 10.8 [CholesterolContent] 17.8 [SodiumContent] 130.6 [CarbohydrateContent] 36.1 [FiberContent] 4.7 [SugarContent] 24.2 [ProteinContent] 7.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat the first four ingredients, one after another in a large frying pan, until toasted and lightly browned. Mix with sultanas in a large bowl. Heat butter, honey and brown sugar to the soft ball stage, then pour over mixture in bowl. Mix well. Press into pan so it is 2cm thick. When nearly cold, cut into bars. Store in airtight container. Cheers Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Pumpkin Walnut Fudge [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T11:51:00Z [Description] Make and share this Pumpkin Walnut Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Low Protein", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "3", "1", "3", "1", "2"] [RecipeIngredientParts] ["sugar", "milk", "light corn syrup", "pumpkin puree", "unsalted butter", "vanilla", "walnuts"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 5317.0 [FatContent] 196.3 [SaturatedFatContent] 41.8 [CholesterolContent] 125.8 [SodiumContent] 171.4 [CarbohydrateContent] 902.0 [FiberContent] 16.3 [SugarContent] 825.2 [ProteinContent] 45.2 [RecipeServings] 1.0 [RecipeYield] 2 pounds [RecipeInstructions] In a 4 quart heavy saucepan combine sugar, milk, corn syrup, pumpkin and a pinch of salt. Cook the mixture over med. heat, stirring, until sugar dissolves and cook it undisturbed, until a candy thermometer registers 238 degrees. Remove the pan from heat, add butter (do not stir it into mixture], and let the mixture cool until it is 140 degrees. Stir in vanilla a nd walnuts. Beat the mixture with a wooden spoon for 30 sec-1 min. , or until it begins to lose its gloss. Pour immediately into a buttered 9\" square pan. Let the fudge cool until it begins to harden. Cut it into squares. Let it cool completely. - - - - - - - - - - - - - - - - - - NOTES : The fudge keeps, stored between sheets of waxed paper in an airtight container, in a cool place for 2 weeks. Makes 2 pounds.
[Name] Spicy Fish Cakes [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T11:53:00Z [Description] Make and share this Spicy Fish Cakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/02/picoNhUeU.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1", "375", "2", "1", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["spring onions", "red capsicum", "potatoes", "eggs", "flour", "salt", "parsley", "butter"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1515.0 [FatContent] 79.6 [SaturatedFatContent] 18.3 [CholesterolContent] 608.8 [SodiumContent] 2905.1 [CarbohydrateContent] 89.0 [FiberContent] 12.5 [SugarContent] 7.4 [ProteinContent] 109.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Slice onions finely.", "Chop the flesh of the capsicum finely.", "Cut the potatoes into 1cm cubes.", "Place all into a bowl with the Creole seasoning.", "Cut the fish into small pieces and mix through the potato mixture with the eggs, flour, salt and parsley.", "Heat frypan and add oil and butter.", "Cook 1 Tbs of the mixture, turning to brown both sides.", "Place fritters on absorbent paper.", "Serve with Corn Salsa, relish or a fruit chutney.", "Cheers, Doreen Doreen Randal, Wanganui.", "New Zealand." ]
[Name] English Bangers [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 1999-11-09T11:54:00Z [Description] Make and share this English Bangers recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1400", "900", NA, "25", "10", "1/2", "3", "1"] [RecipeIngredientParts] ["pork", "pork", "salt", "pepper", "nutmeg", "sage", "thyme"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 934.0 [FatContent] 42.8 [SaturatedFatContent] 14.5 [CholesterolContent] 386.4 [SodiumContent] 2191.3 [CarbohydrateContent] 1.6 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 126.8 [RecipeServings] nan [RecipeYield] 5 Lbs [RecipeInstructions] Wash the sausage casings thoroughly inside and out in running water, making sure they do not escape down the drain! Fill with tepid water, and leave to soak in the sink while preparing the sausage meat. Cut all the meat into 1\" cubes, ready to mince using small holes. With the coarse blade in the mincer, pass all the fat through. Then change the blade to small and mince the lean meat. Grind the salt, pepper nutmeg sage and thyme in a spice mill until very fine. Mix all together thoroughly, taking care not to beat too vigorously, the meats should be completely homogenized. Take a small patty and cook it in a frying pan to check the seasoning. Re-season if needed. Slide the skins onto the filling tube and fit to the mincer. Fill the casings, taking care not to fill too tightly, or the sausages will burst when cooked. Twist into suitable sized links and hang up in a cool place to mature 24 hours before freezing or cooking.
[Name] Chocolate Almond Shortcake [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 1999-11-09T11:55:00Z [Description] Make and share this Chocolate Almond Shortcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "1", "4", "1", "4", "4", "8", "4", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "egg", "sugar", "butter", "butter", "icing sugar", "flour", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4093.6 [FatContent] 196.3 [SaturatedFatContent] 120.1 [CholesterolContent] 859.6 [SodiumContent] 2226.8 [CarbohydrateContent] 549.2 [FiberContent] 7.6 [SugarContent] 336.8 [ProteinContent] 42.7 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream butter and sugar, add egg, beat well. Add sifted dry ingredients. Press into swiss roll tin. Bake 20 minutes about 400 0°F. ALMOND TOPPING- Beat egg and butter, add essence, then dry ingredients. Mix well. Spread on base. Allow to set. Ice with chocolate icing.
[Name] Alfredo Fettuccine [AuthorId] 1617 [AuthorName] Irene Wilcox [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-11-09T12:02:00Z [Description] Make and share this Alfredo Fettuccine 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/42/05/01496445948.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/05/picG0JWaP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/05/picsat16E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/05/pic9tjkY7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/05/picPXtt1d.jpg" ] [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "3/4", "1/2", "1/2", "8"] [RecipeIngredientParts] ["cream cheese", "parmesan cheese", "butter", "margarine", "milk", "fettuccine"] [AggregatedRating] 4.5 [ReviewCount] 62.0 [Calories] 716.9 [FatContent] 51.5 [SaturatedFatContent] 30.1 [CholesterolContent] 192.1 [SodiumContent] 698.5 [CarbohydrateContent] 45.1 [FiberContent] 1.9 [SugarContent] 3.1 [ProteinContent] 19.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large saucepan combine cream cheese, parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
[Name] Beef and Guinness Casserole [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T11:58:00Z [Description] Make and share this Beef and Guinness Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "4", "1", "4", "2", "2", "4", "1/4", "1"] [RecipeIngredientParts] ["onions", "garlic", "flour", "bacon", "dried thyme", "orange"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1078.0 [FatContent] 53.2 [SaturatedFatContent] 18.5 [CholesterolContent] 130.0 [SodiumContent] 537.0 [CarbohydrateContent] 48.3 [FiberContent] 1.7 [SugarContent] 5.2 [ProteinContent] 36.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut steak into 5cm pieces. Heat oil in a large frying pan and brown over a moderately high heat until well browned. Transfer to casserole dish. Peel and quarter the onions and break into \"petals\", add to the pan and cook them for about 3 minutes, then add the garlic and cook for one more minute. Sprinkle the flour over the onion and stir well to coat the onions in the oil. Gradually pour in the stout and beef stock and bring to the boil to make a smooth sauce. Pour over the meat in the casserole dish, then stir in the bacon, thyme and orange rind. Cook at 160 C for 1 1/2 - 2 hours or until the meat is tender. Serve with mashed potatoes.
[Name] Microwave Gravy [AuthorId] 1852 [AuthorName] elamel [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T12:06:00Z [Description] These recipes are adapted from Barbara Kafka's Microwave Gourmet. They are based on an oven of 650 to 700 watt oven, which is low by today's standards. If your microwave is lower or higher power, you should adjust the times. Veloute [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/07/piceM3wOF.jpg" [RecipeCategory] Low Protein [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["butter", "all-purpose flour", "heavy cream", "chicken broth", "kosher salt", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 559.2 [FatContent] 56.3 [SaturatedFatContent] 34.9 [CholesterolContent] 193.6 [SodiumContent] 520.1 [CarbohydrateContent] 9.5 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Heat butter in an 8 cup glass measuring cup at 100%, uncovered, for 2 min. Remove from oven. Thoroughly whisk in flour. Cook, uncovered at 100% for 2 min more. Remove from oven. Whisk in cream and broth. Cook, uncovered at 100% for 2 min; stir and cook for 3 min more. Remove from oven, add salt and pepper and whisk until smooth. Add lemon juice to taste. Variation with mushrooms (This is my standard Thanksgiving gravy.] Increase butter (or fat] to 4 tbsp. Add flour and cook as for Veloute. Add 1/4 lb fresh mushrooms, quartered and sliced (If the mushrooms are very large, cut in smaller pieces]. You may also substitute dried mushrooms for a portion of the fresh mushrooms. Add lemon juice and a dash of cayenne pepper. (The recipe also lists 2 Tbsp of chopped dill as an optional ingredient, but I've never used it.] Cook, uncovered at 100% for 3 min, finish as for Veloute above. Another microwave sauce to use as gravy is Marchand du Vin Sauce Makes 1 1/2 cups 1/4 cup chopped shallots (about 5 medium shallots] 1 clove garlic, smashed, peeled, and minced 2 cups red wine 1 cup chicken, duck, or veal broth 1 Tbsp chicken, duck or veal glaze (very concentrated broth] 2 tsp cornstarch dissolved in 3 tsp cold water (optional] fresh ground pepper Put shallots, garlic, wine and 1/2 cup of broth in a 8 cup glass measure. Cook, uncovered, at 100% for 20 minutes, until reduced by one half. Remove from oven and deglaze roast cooking pan with this mixture, then cook on top of the stove until slightly thickened, and season to taste. If not deglazing, briskly stir in cornstarch slurry and cook uncovered, at 100% for 2 minutes. Season to taste.
[Name] Italian Sausage, Sicilian Style [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 1999-11-09T12:10:00Z [Description] To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Very Low Carbs", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", "1 1/2", "3", "1/8", "1", "1/4", "4"] [RecipeIngredientParts] ["fennel seed", "bay leaves", "dried parsley", "garlic cloves", "salt", "fresh ground black pepper", "dry white wine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2120.3 [FatContent] 229.8 [SaturatedFatContent] 87.2 [CholesterolContent] 160.3 [SodiumContent] 611.0 [CarbohydrateContent] 2.2 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff] and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard]. Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Mix all the ingredients and let stand for 1 hour. Mix again and then stuff into casings. Column: 'Sausages like Mama used to make' Frugal Gourmet News column.
[Name] Coronation Chicken II [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T12:12:00Z [Description] Make and share this Coronation Chicken II recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", NA, NA, "3 -4", NA, NA, "1", "1/4", "1", "1", "3/4", "1/2", "1", NA, NA, NA, "2", "3/4", "1 -2", "3"] [RecipeIngredientParts] ["young roasting chickens", "carrot", "bouquet garni", "salt", "peppercorns", "water", "wine", "onion", "curry powder", "tomato puree", "tomato paste", "red wine", "water", "bay leaf", "salt", "black pepper", "sugar", "lemons", "mayonnaise", "apricot puree"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6798.9 [FatContent] 483.4 [SaturatedFatContent] 136.3 [CholesterolContent] 2602.3 [SodiumContent] 2156.5 [CarbohydrateContent] 25.8 [FiberContent] 5.5 [SugarContent] 8.6 [ProteinContent] 518.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a large pot, place chickens, carrot, bouquet garni, salt and peppercorns in enough water and a little wine to barely cover. Bring to a simmer and poach for 40 minutes or until tender. Cool in the liquid and then remove chicken and cut up, discarding skin and bones. Cut meat into cubes or pieces. Heat the oil in a large skillet over medium heat. Add the onion and cook gently 2-4 minutes. Add the curry powder and cook for two minutes. Add tomato puree and wine, water, bay leaf. Bring to a boil. Season with the salt, sugar black pepper, lemon slices and juice. Simmer, uncovered for 5-10 minutes. Strain and cool. Add mayonnaise gradually with apricot puree to taste. adjust seasonings. Add more lemon juice if desired. Stir in whipped cream. Mix chicken with enough of the curry sauce to moisten. Serve arranged on a platter and topped with remaining sauce.
[Name] Baklava [AuthorId] 1907 [AuthorName] Fargo [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-09T12:19:00Z [Description] Make and share this Baklava 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/42/13/picwhcerQ.jpg" [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2/3", "1", "1/4", "2", "1", "3", "1", "1 1/2", "2", "2", "1", NA] [RecipeIngredientParts] ["butter", "filo pastry", "walnuts", "sugar", "egg", "cinnamon", "allspice", "whole cloves", "honey", "water", "sugar", "cinnamon sticks", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 362.7 [FatContent] 23.3 [SaturatedFatContent] 9.0 [CholesterolContent] 38.7 [SodiumContent] 191.5 [CarbohydrateContent] 38.0 [FiberContent] 1.5 [SugarContent] 27.5 [ProteinContent] 3.9 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients for syrup in saucepan, bring to boil, simmer for 10 min., strain, and allow to cool. Mix egg, sugar, cinnamon and allspice well. Coarsely grind or chop walnuts and almonds; mix thoroughly with bread crumbs and egg, sugar, cinnamon, allspice mixture. Brush a 9\"x13\"x2\" pan with butter; lay sheet of filo in bottom; brush with butter; cover with another sheet of filo; brush with butter, and repeat process until you have used a dozen sheets. Then spread 1 thin layer of nut mixture on top of filo; cover with sheet of filo; brush with butter; cover with another layer of nuts and repeat process until all nuts are used. Cover with remaining filo sheets; brush ea. sheet with butter. With a very sharp knife, cut the top filo sheets into triangles (cutting diagonally across pan]. Insert clove in center of ea. triangle. Bake (350 degrees F.] for 1 hr. until baklava is evenly browned. Remove from oven; pour cooled syrup evenly over it, so that it penetrates the layers. Cool several hrs. before serving.
[Name] Danish Applepork [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T12:24:00Z [Description] Make and share this Danish Applepork recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Danish", "Scandinavian", "European", "Healthy", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["300", "300", "2", "2"] [RecipeIngredientParts] ["pork", "apples", "onions", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 229.2 [FatContent] 7.4 [SaturatedFatContent] 2.6 [CholesterolContent] 64.5 [SodiumContent] 46.6 [CarbohydrateContent] 18.0 [FiberContent] 2.6 [SugarContent] 12.2 [ProteinContent] 22.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the pork into cubes, and fry them on a dry frying pan. Remove the pork. Cut the onions into slices, and fry (brown] them in the lard from the pork. Remove the onions. Cut the apples into slices, and fry them \"tender\" on the frying pan, with the frying pan covered. Sprinkle the sugar over the apples. Mix the pork and onions with the apples. It tastes wonderful together with dark bread or mashed potatoes.
[Name] Helen's Husband's Delicious Cheese Spread [AuthorId] 1908 [AuthorName] Mary Bush [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T12:22:00Z [Description] The name? Well, Helen didn't like to cook so her husband made this for her to take to potlucks. I like to make it at Christmas time. It keeps in the refrigerator for 3-4 weeks. That way I make a mess once and have a spread to take to several events. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1 1/2", "2/3", "1", "1", "1", "3"] [RecipeIngredientParts] ["sharp cheddar cheese", "monterey jack cheese", "Spanish olives with pimento", "green bell pepper", "bacon", "mayonnaise"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 6204.4 [FatContent] 545.8 [SaturatedFatContent] 273.1 [CholesterolContent] 1295.9 [SodiumContent] 11981.5 [CarbohydrateContent] 25.1 [FiberContent] 7.0 [SugarContent] 8.7 [ProteinContent] 299.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put everything except mayonnaise through meat grinder. Mix in mayonnaise. Serve with bread or crackers. Also makes good finger sandwiches. This makes a large mixing bowl of spread. Makes enough spread for 4 loaves of bread.
[Name] English Spiced Beef [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T12:26:00Z [Description] This was one of the great Victorian Christmas season dishes; the perfect centre piece for a cold supper buffet. A neat round joint of silverside or topside is the best for this kind of dish. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "3", "1", "1", "1", "4", "1/4"] [RecipeIngredientParts] ["joint of beef", "light brown sugar", "black peppercorns", "allspice berry", "sea salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 53.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7388.0 [CarbohydrateContent] 13.8 [FiberContent] 0.0 [SugarContent] 13.6 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 6 lb [RecipeInstructions] Saltpeter is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey. Rub the meat all over with the sugar and put it in a pot with a lid for 2 days. Leave it in a cool place, turning and rubbing the meat occasionally with the sticky liquor that develops. Crush the peppercorns, juniper and allspice with a pestle and mortar and mix with the salt and saltpeter. Rub this mixture well into the meat and leave it in the pot for a further 9 days. Turn the meat and rub the pickling mixture into the flesh daily. When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface. Do not rinse it. Wrap the meat in cooking foil [the Victorians used suet] and put into a large ovenproof pot. Add about 10 fl oz water, cover the pot with a double layer of foil and fit the lid on tightly. Preheat the oven to 275 deg F. Bake the meat slowly allowing 45 min per lb. When the meat is cooked, remove the pot and set aside until it is quite cold. Unwrap the meat, drain off any excess liquid and place on a board. Cover with foil, put a weight on it and leave for at least 24 hr. Carve the meat into thin slices and serve with anything from good mustard to pickled kumquats.
[Name] Vegetable Chili [AuthorId] 1885 [AuthorName] Linda Sorichetti [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-11-08T03:05:00Z [Description] Make and share this Vegetable Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1/2", "3", "2", "2", "1", "1/4", "1/4", "19"] [RecipeIngredientParts] ["green onion", "garlic", "chili powder", "cumin", "cinnamon", "tomatoes", "zucchini", "canned vegetable broth", "salt", "pepper", "cannellini beans", "white beans"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 125.0 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 399.1 [CarbohydrateContent] 21.7 [FiberContent] 7.8 [SugarContent] 6.6 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large saucepan over medium heat. Add green onions and garlic; saute 2 minutes. Add chili powder, cumin, and cinnamon; saute, 30 seconds. Add tomato and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Stir in beans; cook 10 minutes or until thoroughly heated.
[Name] Honey Oat Bread (Bread Machine) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT3H5M [PrepTime] PT5M [TotalTime] PT3H10M [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Honey Oat Bread (Bread Machine) 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/42/18/picXq54JE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/18/picdzhlq4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/18/picUiCyCb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/18/ieCyOCiAQtKUo5g6w4Mg_20190107_134454.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/18/NpDUGIGnQSGNlDCWaREt_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/18/b0LrdxNaS7iogDwEMLLY_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/18/pic43JD1g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/18/picwf5dO4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/18/pic6JrZgz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/18/picoz0OJs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/18/picEUuEL4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/18/picW3pDL8.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "2", "3", "1/2", "1", "2"] [RecipeIngredientParts] ["water", "honey", "canola oil", "white bread flour", "oatmeal", "salt", "active dry yeast"] [AggregatedRating] 5.0 [ReviewCount] 53.0 [Calories] 255.3 [FatContent] 4.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 293.8 [CarbohydrateContent] 48.3 [FiberContent] 2.1 [SugarContent] 8.9 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] Combine ingredients in breadmaker per your manufacturer's instructions. You can replace 2 cups white bread flour with 2 cups whole wheat flour but include 1 tbsp vital wheat gluten (the original recipe suggested this]. Makes a moist, sweet loaf. NOTE: cook time is for the basic/white cycle (medium crust; 1½ lb loaf] using a BreadmanPlus bread machine; your machine may differ.
[Name] Peanut Butter Bread (Bread Machine) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] This is wonderful toasted! "Gluten is the protein component of grain. Gluten flour has had practically all starch removed and is used widely in diatetic breads." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/19/01461587219.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/19/pic1dk9N7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/19/piclgidXG.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Fruit", "Nuts", "Vegan", "Bread Machine", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1 1/2", "3", "1 1/2", "1/4", "1/2", "2 1/4"] [RecipeIngredientParts] ["water", "peanut butter", "whole wheat flour", "gluten flour", "bread flour", "brown sugar", "salt", "active dry yeast"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 2291.3 [FatContent] 72.0 [SaturatedFatContent] 14.7 [CholesterolContent] 0.0 [SodiumContent] 1791.1 [CarbohydrateContent] 355.5 [FiberContent] 34.5 [SugarContent] 66.5 [ProteinContent] 79.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Put all ingredients in pan according to manufacturer's instructions. Use the whole wheat bread, large loaf cycle.
[Name] Salad Dressing Dry Mix [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-07T16:06:00Z [Description] Make and share this Salad Dressing Dry Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "2", "2", "2", "1", "1", "1", "6", "1", "2", "2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["vinegar", "water", "salt", "garlic powder", "dry mustard", "paprika", "sugar substitute", "red onion", "celery", "broccoli florets", "tomatoes", "zucchini", "pickling cucumbers", "lettuce head"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 179.3 [FatContent] 14.4 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1777.4 [CarbohydrateContent] 11.8 [FiberContent] 2.5 [SugarContent] 4.6 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] 1/2 cups [RecipeInstructions] ["Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.", "SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.", "VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.", "Toss with 1/2 cup dressing.", "Marinate in refrigerator for 30 minutes.", "Spread lettuce over platter.", "Spoon vegetables over lettuce." ]
[Name] British Christmas Cake [AuthorId] 1909 [AuthorName] nbevitt [CookTime] PT4H [PrepTime] PT3H [TotalTime] PT7H [DatePublished] 1999-11-09T12:32:00Z [Description] Make and share this British Christmas Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["400", "5", "5", "1/4", "350", "6", "100", "225", "225", "175", "100", "100", "6", "30", "125", "150", "150", "50", NA, NA] [RecipeIngredientParts] ["plain flour", "ground mixed spice", "cinnamon", "lemon, rind of", "butter", "eggs", "currants", "sultanas", "seedless raisins", "brandy", "black treacle", "walnuts", "soft brown sugar", "almond paste"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1275.0 [FatContent] 61.4 [SaturatedFatContent] 25.5 [CholesterolContent] 252.1 [SodiumContent] 415.8 [CarbohydrateContent] 163.9 [FiberContent] 8.7 [SugarContent] 95.9 [ProteinContent] 20.9 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Grease a 8 inch square cake tin; line it with greased greaseproof paper. Tie double brown paper round the outside. Sift the flour and spices together into a large mixing bowl and stir in the grated lemon rind. Cream the butter in a separate bowl and gradually beat in the sugar until light and fluffy. Add the treacle and fold into mixture. Add the eggs beating the mixture after each egg. If the mixture curdles add a little flour. Lightly fold in the sifted flour with the fruit, nuts and mixed peel until evenly distributed. Add and mix in the brandy ( 3 tablespoons ] Spoon the mixture into the cake tin and level the surface. Knock tin to get rid of air bubbles. Make an indentation in the centre to allow for the cake rising in the centre. Cover and leave in a cool place for 24 hours. Place an ovenware container of water on the bottom of the oven. Then place cake tin on a double piece of brown paper on middle shelf of oven and bake at 150 deg. C or 300 deg. F for 4 hours. Test to see if cooked by inserting a skewer in the cake which should come out clean. Cool cake in the tin for an hour then turn out onto a wire rack and remove the paper. When cold, prick the cake top with the skewer and spoon the remaining brandy over the cake surface. Wrap in fresh greaseproof paper then foil. Place inverted into an airtight tin for at least one month before covering the cake with almond paste. Finish off with royal icing and decorate to your preference.
[Name] Meatless Chili [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Meatless Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Tex Mex", "Southwestern U.S.", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "1/4", "1 1/2"] [RecipeIngredientParts] ["tomatoes", "red kidney beans", "onion", "celery", "chili powder", "white pepper", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.6 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 26.1 [CarbohydrateContent] 60.0 [FiberContent] 10.4 [SugarContent] 4.2 [ProteinContent] 13.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In Dutch oven or soup pot, simmer onion and celery in small amount of water. Add tomatoes and mash into small pieces. Add beans and liquid. Add chili powder and white pepper to suit taste. (Salt may be added, if you want.] Cover and simmer for 1 hour. Stir occasionally. Prepare rice in separate saucepan according to package directions. To serve, place small amount of prepared rice in each bowl. Top with chili mixture and stir.
[Name] Roberta's "I Can'T Believe It's Meatless" Chili [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Roberta's "I Can'T Believe It's Meatless" Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1", "3", "1", "1", "1", "2", "1", "1 1/2", NA, NA, "1"] [RecipeIngredientParts] ["firm tofu", "onion", "garlic", "kidney bean", "corn", "mushrooms", "chili powder", "cumin powder", "salt", "black pepper", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1924.5 [FatContent] 84.9 [SaturatedFatContent] 12.7 [CholesterolContent] 0.0 [SodiumContent] 7276.0 [CarbohydrateContent] 244.7 [FiberContent] 48.1 [SugarContent] 52.5 [ProteinContent] 88.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Brown tofu in oil. This may take up to 20 minutes. Remove tofu from pan and drain on paper towels. Add onion to oil remaining in pan and saute 3 minutes. Add garlic and saute 1 minute. Add remaining ingredients. Bring to boil and then l ower to simmer. Simmer for 10 minutes. Serve topped with grated Cheddar cheese and corn chips on the side.
[Name] Meatless Chili II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Meatless Chili II recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Tex Mex", "Southwestern U.S.", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "2", "1/4", "3/4", "1", "1/2", "2 1/2"] [RecipeIngredientParts] ["onion", "red kidney beans", "great northern beans", "tomatoes", "celery", "catsup", "salt", "dry mustard", "pepper", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.5 [FatContent] 3.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 657.6 [CarbohydrateContent] 56.5 [FiberContent] 17.3 [SugarContent] 8.5 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onions in oil. Add ingredients. Stir. Simmer 20 to 25 minutes. Celery should be crisp. Serve over rice or with bread and salad. May be frozen in oiled baking dish. Defrost and bake uncovered at 350 degrees for 30 minutes.
[Name] Meatless Chili III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:13:00Z [Description] Make and share this Meatless Chili III 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/42/27/picpTgg0H.jpg" [RecipeCategory] Beans [Keywords] ["Southwestern U.S.", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1 1/4", "2", "2", "1/4", "1/4", "1/4", "2", "1", "2", "1", "1"] [RecipeIngredientParts] ["onions", "garlic", "chili powder", "basil leaves", "oregano", "cumin", "zucchini", "carrot", "tomatoes", "chickpeas", "kidney beans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 255.0 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 577.4 [CarbohydrateContent] 46.4 [FiberContent] 12.5 [SugarContent] 9.0 [ProteinContent] 11.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In 5-quart saucepan heat oi l. Add onion, garlic, chili powder, basil leaves, oregano and cumin. Cook, stirring, 5 minutes or until onion is tender. Add zucchini and carrots. Cook, stirring, 1 to 2 minutes. Stir in remaining ingredients. Bring to boil. Reduce heat; simmer 30 to 35 minutes.
[Name] Poulet Aux Amandes - Almond Chicken [AuthorId] 1892 [AuthorName] dragon2 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-11-09T12:42:00Z [Description] Make and share this Poulet Aux Amandes - Almond Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "3", "150", "1", "2", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["chicken thighs", "scallions", "gingerroot", "cornstarch", "soy sauce", "salt", "brown sugar", "rice wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.9 [FatContent] 35.9 [SaturatedFatContent] 5.8 [CholesterolContent] 79.0 [SodiumContent] 629.8 [CarbohydrateContent] 11.5 [FiberContent] 5.4 [SugarContent] 3.0 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken in 1 cm cubes. Marinate the chicken in the wine, egg white, soy sauce, sugar, and salt for twenty minutes. Toast the almonds until they are speckled brown. Dice the scallions into 2 cm. pieces. Finely chop the ginger. Mix the cornstarch (thickener] well in one Tbsp. cold water. Heat the pan for 30 seconds on high heat. Add peanut oil and heat the pan 30 seconds more. Add the chicken. Cook for 7 minutes while stirring. Add the almonds, the scallions, and the ginger. Allow the mixture to cook 2 minutes. Incorporate the cornstarch mixture. Lower the flame to low heat. While turning, allow the mixture to cook one minute until all ingredients are lightly glazed. Pour the contents of the pan on a heated plate and serve immediately. Remarks: 1. You can replace the chicken with pork or ham. The cooking time for the meat would have to be increased from 7 to 12 minutes. 2. You can replace the almonds with pine nuts or cashews. You must toast the pine nuts, but you do not need to cook them with the other ingredients. You would sprinkle them on the completed dish when serving. 3. You may add to the dish 1/4 lb. peeled shrimp, allowing it to be cooked for three minutes with the chicken. 4. Instead of the scallions you may substitute small onions.
[Name] Walnut Baklava [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-07T17:55:00Z [Description] Make and share this Walnut Baklava recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Greek", "European", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1 1/4", "1 1/2"] [RecipeIngredientParts] ["walnuts", "sugar", "cinnamon", "butter", "phyllo dough"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.4 [FatContent] 57.6 [SaturatedFatContent] 18.4 [CholesterolContent] 61.0 [SodiumContent] 493.2 [CarbohydrateContent] 52.8 [FiberContent] 4.8 [SugarContent] 11.4 [ProteinContent] 12.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] THE SYRUP 4 cups sugar 3 cups water 1 1/2 cups honey 1 cinnamon stick 6 whole cloves Preheat oven to 250 degrees. Mix together the walnuts, sugar and cinnamon. Select a pan the size of the phyllo sheets and brush well with some melted butter. Place 4 sheets phyllo, brushing each with butter, in the bottom of the prepared pan. To p with a sheet of unbuttered phyllo then sprinkle with a handful of the walnut mixture. Cover with a buttered sheet then an unbuttered sheet and another sprinkling of walnuts. Repeat this layering until all ingredients are used up, reserving 5 sheets phyllo for the top. Place last 5 sheets of phyllo, brushing each with butter, on top of pastry and pour remaining butter over all. Cut the baklava into traditional diamond pattern , being careful not to cut through bottom layers. Bake for 1 hour. Remove from oven and let cool. SYRUP Combine sugar and water in a large saucepan and boil for 5 minutes. Add the honey, cinnamon stick and cloves and continue boiling 5 minutes longer. Pour hot syrup over completely cooled baklava. Cool completely, cut through bottom layers following previous cuts and serve. - - - - - - - - - - - - - - - - - - NOTES : Be sure baklava is completely cooled before adding hot syrup or it will be soggy.
[Name] Sicilian Style Sausage [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-07T17:52:00Z [Description] Make and share this Sicilian Style Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["5", "4 1/2", "1/2", "2 1/2", "3", "3", NA, "2", "1"] [RecipeIngredientParts] ["salt", "fresh coarse ground black pepper", "fennel seeds", "garlic", "anise seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1867.2 [FatContent] 203.9 [SaturatedFatContent] 77.1 [CholesterolContent] 141.2 [SodiumContent] 604.7 [CarbohydrateContent] 0.9 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 6.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Grind meat and fat together through a coarse disk. Place in a large bowl. Add remaining ingredients to meat and mix well to combine. Stuff mixture into casings and twist off into 3 - 4 inch links. Refrigerate and use within 3 days or freeze.
[Name] Glazed Teriyaki Salmon [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:23:00Z [Description] Make and share this Glazed Teriyaki Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1/3", "1/3", "1/4", "2", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["soy sauce", "dry white wine", "fresh ginger", "dry mustard", "sugar", "garlic", "pepper", "salmon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 303.4 [FatContent] 14.1 [SaturatedFatContent] 2.2 [CholesterolContent] 73.1 [SodiumContent] 1459.9 [CarbohydrateContent] 4.7 [FiberContent] 0.4 [SugarContent] 2.4 [ProteinContent] 35.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 9 ingredients in a shallow dish or large zip-lock bag; add salmon fillets. Cover or seal and chill 30 minutes, turning once. Remove the fillets from marinade, reserving marinade. Place fillets in a 9x13 pan. Bake at 450: for 10 minutes or until fish flakes easily with a fork. Remove from oven and keep warm. Bring marinade to a boil in a small saucepan; cook stirring often, 6-8 minutes or until reduced by half. Pour over fillets.
[Name] Baked Oriental Salmon [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-11-10T01:23:00Z [Description] Make and share this Baked Oriental Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["rice vinegar", "salmon fillet"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 192.6 [FatContent] 6.0 [SaturatedFatContent] 0.9 [CholesterolContent] 78.8 [SodiumContent] 561.5 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 1.6 [ProteinContent] 30.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a bowl combine marinade ingredients. Place salmon in a glass baking dish-pour the marinade over the fillets. Let stand 10 minutes at room temp. Bake at 425: 10-15 minutes basting once or twice with the pan juices until the fish flakes easily with a fork.
[Name] Blueberry Dump Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 1999-11-10T01:23:00Z [Description] Make and share this Blueberry Dump 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/42/37/picQEEfn7.jpg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Berries", "Tropical Fruits", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2 - 1", "1/2", "1"] [RecipeIngredientParts] ["pineapple", "blueberries", "walnut pieces", "butter"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 312.7 [FatContent] 16.0 [SaturatedFatContent] 5.9 [CholesterolContent] 21.2 [SodiumContent] 355.0 [CarbohydrateContent] 41.1 [FiberContent] 1.7 [SugarContent] 23.5 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour pineapple and berries into 13 x 9-inch pan. \"Dump\" cake mix (sprinkle] over berries and pineapple. Melt stick of butter. Pour over cake mix. Sprinkle nuts over the top. Bake at 375 degrees for 35 to 50 minutes, depending on oven, until bubbly.
[Name] Dump Cake II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-10T01:23:00Z [Description] Make and share this Dump Cake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["pineapple", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 581.1 [FatContent] 23.2 [SaturatedFatContent] 9.0 [CholesterolContent] 30.5 [SodiumContent] 624.4 [CarbohydrateContent] 92.2 [FiberContent] 3.5 [SugarContent] 58.5 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Butter pan. Dump pineapple and juice into pan. Dump pie filling on top. Dump cake mix over all. Slice remaining butter over cake and add nuts. Bake at 350 degrees for 45 to 60 minutes. Serve warm with ice cream.
[Name] Dump Cake IIi [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-11-10T01:23:00Z [Description] Make and share this Dump Cake IIi 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/42/39/picNiWa3m.jpg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["crushed pineapple", "coconut", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 506.5 [FatContent] 34.4 [SaturatedFatContent] 14.7 [CholesterolContent] 0.8 [SodiumContent] 496.7 [CarbohydrateContent] 48.2 [FiberContent] 5.0 [SugarContent] 27.2 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and lightly grease a 13 x 9 pan. Spread each of the ingredients evenly in oblong pan or Pyrex dish, one on top of the other, in the order listed (pineapple, coconut, cake mix, nuts and margarine]. Do not mix. Bake 1 hour. Deluxe Dump Cake: Same as before with the additional ingredient of 1 can cherry pie filling as the first ingredient.
[Name] Mashed Potato Casserole (Perunasoselaatikko) [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:23:00Z [Description] This casserole is a traditional Christmas food, eaten with ham, boiled peas, boiled dried plums and pickled beets. Names in parentheses are used in Finland. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/40/picVK4x2L.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Finnish", "Scandinavian", "European", "Low Protein", "Christmas", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", NA, NA, "3", "30", "2", "1 -2", "1", NA] [RecipeIngredientParts] ["potato", "water", "salt", "butter", "milk", "sugar", "egg", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 780.4 [FatContent] 41.0 [SaturatedFatContent] 24.2 [CholesterolContent] 307.2 [SodiumContent] 357.0 [CarbohydrateContent] 89.5 [FiberContent] 10.0 [SugarContent] 12.4 [ProteinContent] 16.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel potatoes. Boil them in salted water until soft. Mash them. Add milk and butter. Beat soft. Add eggs one at the time, beating. Add sugar and nutmeg. Pour into buttered casserole pot. (Sprinkle bread crumbs and little butter cubes on top.] Bake in 200 C oven for 30 - 40 minutes.
[Name] Sweet Potato Casserole (Imelletty Perunalaatikko) [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T01:23:00Z [Description] Following casseroles are traditional Christmas food, eaten with ham, boiled peas, boiled dried plums and pickled beets. Names in parentheses are used in Finland. Please note: Sweet potato casserole pot should not be filled more than half full to avoid bubbling over in oven. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Scandinavian", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", NA, "3", "1/2", "2 -3", "1", "1"] [RecipeIngredientParts] ["potatoes", "water", "wheat flour", "milk", "sugar", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2044.9 [FatContent] 21.1 [SaturatedFatContent] 12.4 [CholesterolContent] 72.4 [SodiumContent] 7351.0 [CarbohydrateContent] 415.0 [FiberContent] 46.7 [SugarContent] 40.9 [ProteinContent] 60.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel potatoes. Boil them until soft. Mash them. Add sugar and half of the flour and sprinkle the rest on top. Place in a warm place covered with a cloth for an hour. Add enough milk to get runny mixture. Add nutmeg and salt Pour in two casserole pots. Bake in 175 C oven for an hour.
[Name] Margaritas En Jarra [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Margaritas En Jarra recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "3/4", "1/3", "1/4", "1/2", "1/2", NA] [RecipeIngredientParts] ["lime juice", "powdered sugar", "triple sec", "lime slice"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 24.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.5 [CarbohydrateContent] 6.2 [FiberContent] 0.1 [SugarContent] 5.2 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In blender container, combine the crushed ice, tequila, lime juice, powdered sugar, egg white and Triple Sec. Cover and blend until very frothy. Transfer to pitcher; garnish with lime slices. Serve in salt-rimmed cocktail glasses. To prepare glasses: Rub the rim of each cocktail glass with a little lime juice. Invert glass in a shallow dish of salt; shake off excess salt.
[Name] Frosted Margaritas [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Frosted Margaritas recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, "1/4", "1/4", "2", "1/4", "1 1/2"] [RecipeIngredientParts] ["lime wedge", "salt", "fresh lime juice", "triple sec", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 66.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 17.5 [FiberContent] 0.1 [SugarContent] 15.2 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Rub rim of 2 cocktail glasses with wedge of lime. Place salt in saucer; spin rim of each glass in salt. Combine remaining ingredients in container of an electric blender; process until mixture reaches desired consistency. Pour into the prepared glasses.
[Name] Margarita Mix [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Margarita Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1 1/2"] [RecipeIngredientParts] ["lime concentrate", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2640.5 [FatContent] 1.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 238.4 [CarbohydrateContent] 658.8 [FiberContent] 0.9 [SugarContent] 636.3 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix ingredients together and keep in the refrigerator for future use. For two drinks: Blend 1 cup mix and two shots tequila. Serve in salted glass with lime garnish.
[Name] Potato Pancakes II [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Potato Pancakes II recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "European", "Healthy", "Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "1/3", "1", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "onion", "eggs", "all-purpose flour", "baking powder", "salt", "fresh black pepper"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 246.6 [FatContent] 2.8 [SaturatedFatContent] 0.8 [CholesterolContent] 105.8 [SodiumContent] 720.7 [CarbohydrateContent] 47.4 [FiberContent] 5.2 [SugarContent] 2.6 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grate potatoes, place in a colander and rinse under cold water to remove starch. Drain well. Grate onion, place in a colander and press with the back of a wooden spoon to remove excess moisture. Combine potatoes and onion in a large bowl. Beat eggs into mixture. Stir in flour, baking powder, salt and pepper. Heat 1/8 inch oil in a large skillet. Drop about 2 tablespoonful of batter into the oil and flatten with the back of a wooden spoon. The flatter the pancake the crisper it will be. Brown well on both sides. Drain on paper towel. Keep cooked pancakes warm in a 100 degree oven.
[Name] Potato Pancakes - German Style [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Potato Pancakes - German Style 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/42/47/92XQFKOuRsytGDTIhTEf_german%20pancakes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/47/01480634822.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/47/TQChDLG6QlCBWSasYGqO_2015-09-15%2016.49.16.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/47/Fp2KxEr4RGG2iBwbx74S_German%20pancakes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/47/Ge8a75QpOjwFPPhTNBPg_german%20pancakes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/47/picWUyd2U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/47/picBBCfNu.jpg"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "German", "European", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "3", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "onion", "eggs", "all-purpose flour", "baking powder", "salt", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 259.1 [FatContent] 2.7 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 498.8 [CarbohydrateContent] 50.4 [FiberContent] 5.7 [SugarContent] 3.0 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Keep potatoes covered with cold water until ready to grate in the food processor. Fit the medium shredding blade into food processor and shred potatoes and onion. Dry potatoes and onion between sheets of paper towel. In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. Drain on paper towel and keep warm in a 100 degree oven. Serve with applesauce. - - - - - - - - - - - - - - - - - -
[Name] Vegetable Cheese Soup [AuthorId] 1719 [AuthorName] Dorothy1 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-11-10T11:27:00Z [Description] This is a family favorite. My grandchildren do not like peas so I omit the peas when I make this for them. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "0.5", "2", "1", "1/4", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["potatoes", "carrots", "water", "salt", "pepper", "butter", "flour", "milk", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 603.3 [FatContent] 35.2 [SaturatedFatContent] 22.1 [CholesterolContent] 106.9 [SodiumContent] 1174.5 [CarbohydrateContent] 49.4 [FiberContent] 6.5 [SugarContent] 5.5 [ProteinContent] 24.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook vegetables and seasonings until tender. DO NOT DRAIN. Blend butter and flour, and then add milk. Cook until thickened and add 2 cups shredded cheese. Stir into the vegetable mixture. ENJOY!
[Name] Stained-Glass Cake (Fruitcake) [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 1999-11-11T22:51:00Z [Description] From the traditional to the (comparatively) new-fangled. Stained glass or bishopcakes, very popular in the UK, are so called, one presumes, because they consist almost entirely of glace fruit and nuts, and the glace fruit has something of the translucency of a stained-glass church window. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Christmas", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2", "2", "2", "4", "4", "4", "2", "1/3", "4", "4", "4", "4", "1/4"] [RecipeIngredientParts] ["plain flour", "baking powder", "glace pear", "sultanas", "currants", "eggs", "brown sugar", "pecan nuts", "brazil nuts", "Grand Marnier", "Cointreau liqueur"] [AggregatedRating] nan [ReviewCount] nan [Calories] 647.4 [FatContent] 40.1 [SaturatedFatContent] 5.9 [CholesterolContent] 52.9 [SodiumContent] 95.8 [CarbohydrateContent] 69.2 [FiberContent] 7.6 [SugarContent] 46.4 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] ["Butter a large cake tin. Line with waxed paper. Butter the paper.", "Chop the glace fruits roughly.", "Sift together the flour and baking powder.", "Mix in all the fruits, together with the nuts.", "Put the mixture into the cake tin, wet hands and press mixture down firmly.", "Bake in a preheated 300F degree oven for 1 1/2 hours.", "Take cake out of the oven and drizzle the Grand Marnier or Cointreau over the top.", "Leave the cake in the oven to cool until warm, then wrap it, tin and all, in aluminum foil and refrigerate overnight. Remove from tin, peel away paper and store in airtight tin." ]
[Name] Helen's Light Fruitcake [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Helen's Light Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "5", "1", "1", "2", "1/2", "10", "1", "1", "1", "1"] [RecipeIngredientParts] ["sultanas", "flour", "baking powder", "butter", "sugar", "nutmeg", "eggs", "lemon", "orange", "rose extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1483.3 [FatContent] 67.0 [SaturatedFatContent] 27.0 [CholesterolContent] 309.1 [SodiumContent] 579.1 [CarbohydrateContent] 209.6 [FiberContent] 12.3 [SugarContent] 134.4 [ProteinContent] 26.7 [RecipeServings] 10.0 [RecipeYield] 2 large tins [RecipeInstructions] Clean sultanas, slice pineapple thinly, halve cherries. Mix and sift flour,. baking powder and spice and add half to prepared fruit. In a large bowl, cream butter and gradually beat in sugar. Add well beaten eggs and beat well. Fold other half of flour mixture into creamed mixture alternately with juices and beat well. Add fruit to to creamed mixture. Combine mixture til thoroughly blended. Split almonds and add to mixture, saving some whole for top. Add flavourings. Pour mixture into cake pans which have been lined with 3 thicknesses of newspaper , with top layer of greased wax paper. Bake cake at 275°F. for approximately 3 hours or til firm and until cake mixture is firm when pressed. Cool on cake rack until thoroughly cold. Wrap in foil and store in cake tins.
[Name] Berkshire Fruitcake [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT3H20M [PrepTime] PT0S [TotalTime] PT3H20M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Berkshire Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/3", "1", "1", "1", "1/2", "1/2", "1", "1", "6", "4 1/2", "4 1/2", "1", "1/4", "3/4"] [RecipeIngredientParts] ["cake flour", "baking powder", "salt", "cinnamon", "clove", "mace", "butter", "shortening", "sugar", "eggs", "raisins", "currants", "citron", "light molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9067.8 [FatContent] 223.5 [SaturatedFatContent] 127.3 [CholesterolContent] 1757.0 [SodiumContent] 4648.2 [CarbohydrateContent] 1757.8 [FiberContent] 77.8 [SugarContent] 1175.6 [ProteinContent] 124.2 [RecipeServings] 1.0 [RecipeYield] 5 1/2 lbs. of fruit cake [RecipeInstructions] Sift flour once, measure, add baking powder, salt, and spices; sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add fruit, grape juice, and molasses, and mix well. Add flour gradually, beating after each addition until smooth. Turn into tube pan, which has been greased, lined with heavy paper, and again greased. Bake in very slow oven ( 250 F.] 4-1/2 hours, or until done.
[Name] Rich Boiled Fruitcake from Mary Killen [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Rich Boiled Fruitcake from Mary Killen recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "6", "6", "4", "4", "4", "1", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["flour", "margarine", "sugar", "currants", "raisins", "sultanas", "baking soda", "ginger", "water", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3880.6 [FatContent] 150.1 [SaturatedFatContent] 32.2 [CholesterolContent] 372.0 [SodiumContent] 3054.2 [CarbohydrateContent] 616.7 [FiberContent] 23.0 [SugarContent] 386.3 [ProteinContent] 49.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place margarine, sugar, fruit and water into saucepan. Bring to a boil and simmer for approximately 10 minutes. Leave to cool. Sieve flour, spices, and baking soda and add to contents of saucepan. Beat eggs into mixture and pour into a greased and lined 7\" square baking pan. Bake at 160C (320F, gas mark 3] for 75 minutes.
[Name] Grandma West Cream Fruitcake [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Grandma West Cream Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1/2", "1", "1", "3", "2", "1", "2", "1", "1 1/2"] [RecipeIngredientParts] ["brown sugar", "vegetable shortening", "eggs", "clove", "cinnamon", "baking soda", "flour", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1964.8 [FatContent] 100.1 [SaturatedFatContent] 39.4 [CholesterolContent] 268.8 [SodiumContent] 1080.7 [CarbohydrateContent] 247.4 [FiberContent] 10.7 [SugarContent] 106.6 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] 3 small loaves [RecipeInstructions] Cream well sugar, Crisco and eggs. Mix together cloves, almond extract and cinnamon; add to creamed mixture. Add soda to whipping cream, mix real well. Don't leave any lumps. (Important to add soda to whipping cream, fresh whipping cream makes the cake taste much better.] Add whipping cream to creamed mixture. Mix well by hand with spoon. Add 2 cups flour to creamed mixture. Mix well. Mix by hand, mixture too thick to use mixer. Add mixed fruit; mix well. Add nut meats; mix well. Bake in 3 small bread pans (I use disposable pans] greased, lined with wax paper (let paper edges hang out of pan], and then grease wax paper. Pour cake mixture in and bake at 300 degrees for 70 minutes or until toothpick inserted comes out clean. Cool, wrap in aluminum foil and freeze until ready to use.
[Name] Potato Tomato Bake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T11:33:00Z [Description] Make and share this Potato Tomato Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "6", "3 -4", "3", "1", NA, NA, NA] [RecipeIngredientParts] ["potatoes", "tomatoes", "monterey jack cheese", "eggs", "milk", "seasoning salt", "pepper", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 458.7 [FatContent] 21.4 [SaturatedFatContent] 12.6 [CholesterolContent] 149.0 [SodiumContent] 377.2 [CarbohydrateContent] 44.5 [FiberContent] 6.2 [SugarContent] 5.3 [ProteinContent] 23.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Scrub potatoes well. Slice potatoes (about 3/8 inch thick] and boil until just tender. Drain. Slice tomatoes. Grease two 10-inch glass pie plates. Arrange potatoes in a single layer on bottom on pie plate. Follow with a layer of tomatoes and a generous sprinkle of cheese. Repeat this procedure until pie plate is full. Last layer of tomatoes should be attractively arranged on top. Beat eggs and milk together. Add seasoned salt and pepper, to taste. Pour egg mixture over potatoes and tomatoes. Top with some chopped parsley. Bake at 375 degrees for 50 minutes to 1 hour until pie is set. Makes 6 to 8 servingd (2 pies]
[Name] Italian Cabbage &amp; Bean Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-11-10T11:35:00Z [Description] Make and share this Italian Cabbage &amp; 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/42/57/pic5UnwLb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/57/picY4WVeA.jpg"] [RecipeCategory] Beans [Keywords] ["European", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", "1 1/2", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["olive oil", "onion", "celery", "carrot", "garlic clove", "green cabbage", "tomatoes", "white beans", "parsley", "black pepper"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 56.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 485.3 [CarbohydrateContent] 10.9 [FiberContent] 2.2 [SugarContent] 1.6 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a large stockpot. Bring everything to a boil and let boil for 30 minutes or until veggies are done.
[Name] Mustard Pickles [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T11:31:00Z [Description] Make and share this Mustard Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["cucumber", "salt", "vinegar", "sugar", "dry mustard", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2678.3 [FatContent] 37.0 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 113295.0 [CarbohydrateContent] 499.1 [FiberContent] 14.6 [SugarContent] 467.9 [ProteinContent] 29.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Scrub cucumbers well and slit to within 1\" of end, but don't cut in half. Mix vinegar, water, sugar, salt and mustard. Put cucumbers in a crock and pour vinegar mixture over them. Cover with a place to keep pickles under the liquid. Let sit in a basement or other cool place for two or three weeks.
[Name] Low-Fat Hot and Sour Szechwan Eggplant [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T11:40:00Z [Description] Make and share this Low-Fat Hot and Sour Szechwan Eggplant recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "2", "6", "1/4", "1/4", "1/2", "1", "1", "1", "2", "8", NA, NA] [RecipeIngredientParts] ["Japanese eggplants", "garlic", "soy sauce", "rice vinegar", "Tabasco sauce", "cornstarch", "red bell pepper", "ginger", "shitake mushrooms", "green onion", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.7 [FatContent] 9.2 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 1052.3 [CarbohydrateContent] 71.2 [FiberContent] 38.7 [SugarContent] 27.9 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] In large bowl, toss eggplant with oil. Heat wok or large skillet on high until just smoking. Add eggplant, stir for 2 minutes, add garlic. Cover wok and lower heat to medium high. Let eggplant steam for 5 to 10 minutes, stirring occasionally until eggplant is light brown. In large cup, combine soy, vinegar, stock, hot sauce and cornstarch. Add peppers, ginger and mushrooms to wok and cook for 5 minutes until eggplant is tender. Reduce heat to medium, stir in liquid ingredients and stir until thick. Garnish with green onions and cilantro
[Name] Low-Fat Berry Good Smoothie [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T11:41:00Z [Description] Make and share this Low-Fat Berry Good Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1", "7/8", "7/8", "7/8"] [RecipeIngredientParts] ["honey", "banana", "frozen blackberrie", "frozen strawberries", "frozen raspberries"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 334.0 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 85.6 [FiberContent] 11.3 [SugarContent] 67.3 [ProteinContent] 2.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine the kefir, grape juice, honey and banana in a blender. Add the berries and blend until smooth. Strain or put through sieve {note: I don't strain}. I eliminate the blackberries
[Name] Black Bean-Orzo Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T11:43:00Z [Description] Make and share this Black Bean-Orzo Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/61/picM2ToZv.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "1/4", "2", "2", "1", "1/4", "1/8", "1 1/2", "4"] [RecipeIngredientParts] ["black beans", "ripe olives", "tomatoes", "green onion", "fresh cilantro", "olive oil", "lime juice", "cumin", "pepper", "salt", "pasta", "fresh spinach"] [AggregatedRating] 4.5 [ReviewCount] 15.0 [Calories] 143.2 [FatContent] 5.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 74.8 [CarbohydrateContent] 20.7 [FiberContent] 1.9 [SugarContent] 2.0 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix beans, olives, tomatoes, onions and cilantro in large bowl. Mix oil, lime juice, cumin, pepper and salt; toss with bean mixture. Stir in pasta. Let stand for 1 hour to blend flavors. Serve at room temperature as a side dish or on spinach
[Name] Maui Onion Rings [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T11:29:00Z [Description] Make and share this Maui Onion Rings recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "12", "1", "3", NA, NA] [RecipeIngredientParts] ["flour", "cornstarch", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 40.2 [FiberContent] 2.2 [SugarContent] 3.6 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine flour, cornstarch and salt and pepper to taste in large bowl. Whisk in ale until smooth. Cut onions into 1/4- to 1/3-inch-thick slices. Heat oil in deep fryer to 400F. Coat onion rings with batter. Gently add to hot oil without crowding pan and cook until golden brown. Remove with slotted spoon and drain on paper towels.
[Name] Low-Fat Chicken With Caramelized Onions [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-11-10T11:45:00Z [Description] Make and share this Low-Fat Chicken With Caramelized Onions 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/42/63/pichL4aOR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/63/pic2P2qO4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/63/picNQ8ALa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/63/picmCCZlg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/63/picXbfH5O.jpg" ] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/4", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["salt", "thyme", "black pepper", "chicken broth", "onion", "boneless skinless chicken breast"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 168.6 [FatContent] 3.3 [SaturatedFatContent] 0.8 [CholesterolContent] 72.6 [SodiumContent] 614.2 [CarbohydrateContent] 6.6 [FiberContent] 0.7 [SugarContent] 4.2 [ProteinContent] 25.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Coat large skillet with cooking spray and place over medium heat until hot. Add onion. Cover and cook 10 minutes until deep golden stirring often. combine salt, thyme, red pepper and black pepper. Sprinkle half the mixture over onions. Add 1/4 cup chicken broth and cook 10 minutes, stirring frequently. Add 6 tablespoon broth and cook until liquid evaporates. Repeat procedure with remaining broth. Add vinegar and cook an additional 2 minutes or until most of the liquid evaporates. Remove from pan and keep warm. Rub chicken with remaining spice mixture. Coat skillet with cooking spray and heat. Add chicken and cook for 2 minutes on each side. Serve with onions.
[Name] Potato Cakes [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Potato Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/8", "1", "1", "2", NA] [RecipeIngredientParts] ["potatoes", "onions", "salt", "all-purpose flour", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 58.4 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 60.8 [CarbohydrateContent] 11.0 [FiberContent] 1.2 [SugarContent] 0.6 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making cakes, keeping first ones warm.
[Name] Leftover Potato Cakes [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Leftover Potato Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Egg Free", "Healthy", "Kosher", "Free Of...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA] [RecipeIngredientParts] ["mashed potatoes", "butter"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 87.2 [FatContent] 0.6 [SaturatedFatContent] 0.3 [CholesterolContent] 2.1 [SodiumContent] 317.1 [CarbohydrateContent] 18.4 [FiberContent] 1.6 [SugarContent] 1.6 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Roll the potatoes into balls and flatten them. Dip them in Melted butter. Roll them in crushed cornflakes. Place them in a greased pan. Bake the balls at 350F until they are well heated (20-30 minutes].
[Name] Galletes de Pommes de Terre Potato Cakes [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] The potato cakes go well with all meats and broiled (grilled) or roasted poultry, even if already garnished with other vegetables. Once the potato gained acceptance, nineteenth-century French cooks had to invent interesting ways of preparing it. There was an infinite number of possibilities and, nowadays, chefs are still inventing new recipes. These potato cakes were once the star dish for vegetarians. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1"] [RecipeIngredientParts] ["potatoes", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 223.7 [FatContent] 6.9 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 12.8 [CarbohydrateContent] 37.2 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 4.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Divide the potato into 4 and shape into small cakes; season. Heat the oil in an 11 inch (28 cm] nonstick skillet. Add the potato cakes and cook over low heat, with the pan half-covered, for about 5 minutes. Turn the cakes and cook for 5 minutes, until golden and crispy. Serve immediately.
[Name] Garlic Herb Spread [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T11:54:00Z [Description] Also makes a tasty vegetable dip, sandwich spread, or dressing for baked potatoes. Diabetic, Low-Fat [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1/2", "2", "1/2", "1/4", NA] [RecipeIngredientParts] ["garlic", "sun-dried tomatoes", "nonfat yogurt", "maple syrup", "fresh basil", "red pepper flakes", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.2 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 4.9 [SodiumContent] 948.6 [CarbohydrateContent] 46.1 [FiberContent] 2.7 [SugarContent] 24.5 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Wrap the garlic head in aluminum foil and bake in a preheated 375F oven for 35 minutes.", "Remove the foil and press the baked garlic until all the flesh squeezes out. You should have 1 heaping tablespoon of puree. .", "Bring the sun-dried tomatoes to a boil in a small amount of water.", "Let sit for 15 minutes, then drain on paper towels. Chop finely when dried.", "Combine all the ingredients except the bread with a wire whisk.", "Allow to sit for at least 30 minutes. If using the bread, lightly toast the slices on a baking sheet at 325F for 15 minutes." ]
[Name] Vanilla Pudding [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Vanilla Pudding 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/42/71/vtKZLiMzRnyiHRS1GmZ6_Vanilla-Pudding-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/71/01505658004.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/71/01499787826.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/71/HdheqHlSOTO5U2xZZw0J_Vanilla-Pudding-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/71/tnghUs5KRVSrHOJ2OLLw_Vanilla-Pudding-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/71/EGXUYSCcS2uFyLwPw5KX-DSC_0879.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/71/picJpVnHT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/71/picAQCwAk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/71/picbGSWYj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/71/picMf36jZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/71/picfi7LfE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/71/pic9wCWcp.jpg"] [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3/4", "1/4", "2 1/2", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "milk", "salt", "butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 81.0 [Calories] 270.9 [FatContent] 9.2 [SaturatedFatContent] 5.1 [CholesterolContent] 122.8 [SodiumContent] 318.0 [CarbohydrateContent] 42.0 [FiberContent] 0.1 [SugarContent] 30.1 [ProteinContent] 5.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In medium double boiler, cook sugar, cornstarch, milk and salt. When mixture begins to thicken, add part of mixture to egg yolks; mix well, then pour egg mixture back into mixture in double boiler. Cook until thick; take off stove, then add butter and vanilla. You can use as pudding and top with Cool Whip or use pudding with bananas for banana pudding You can also add 2 unsweetened chocolate squares at the beginning and make a chocolate pie or pudding. For butterscotch pie or pudding, use 3/4 cup light brown sugar firmly packed and 1/4 cup sugar instead of 3/4 cup sugar, then cook as directed. You can also make a banana plate pie with the vanilla mixture, just cook as directed. In baked pie shell, line bottom with bananas; pour a layer of pudding, then a layer of ba nanas, then pudding. You can top with Cool Whip or meringue.
[Name] Peanut Butter Pudding [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Peanut Butter Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1/4", "1/3", "2 3/4", "1", "2"] [RecipeIngredientParts] ["sugar", "salt", "cornstarch", "milk", "peanut butter", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 597.7 [FatContent] 38.6 [SaturatedFatContent] 10.5 [CholesterolContent] 23.5 [SodiumContent] 524.7 [CarbohydrateContent] 47.0 [FiberContent] 4.0 [SugarContent] 22.9 [ProteinContent] 21.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling. Stir constantly. Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla. Cool; times do not include refrigeration time.
[Name] Microwave Gravy II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Microwave Gravy II recipe from Food.com. [Images] character(0) [RecipeCategory] Microwave [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "1/3", NA] [RecipeIngredientParts] ["broth", "water", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.7 [FatContent] 1.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.7 [SodiumContent] 1223.5 [CarbohydrateContent] 33.5 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine drippings and flour in 4 cup glass measure. Stir in broth. Season to taste. Microwave on High for 2 minutes or until thickened.
[Name] Mississippi Mud Pie III [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Mississippi Mud Pie III recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "3", "3", "1 1/2", "3", "1", "1", NA] [RecipeIngredientParts] ["butter", "eggs", "sugar", "light corn syrup", "pure vanilla extract", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.7 [FatContent] 35.2 [SaturatedFatContent] 17.6 [CholesterolContent] 146.4 [SodiumContent] 310.1 [CarbohydrateContent] 76.6 [FiberContent] 3.5 [SugarContent] 53.4 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees. Line a 9\" pie plate with the pastry.", "Combine the butter and chocolate in a saucepan. Heat gently, stirring often, until melted and blended.", "Beat the eggs until light and frothy.", "Stir in the corn syrup, sugar, and vanilla.", "Pour in the chocolate mixture, stirring.", "Pour the filling into the prepared pie plate. Bake 35 to 40 minutes, or until the top is slightly crunchy and the filling is set. Do not overcook.", "The filling should remain soft inside. This is best served warm with a spoonful of vanilla ice cream on top, but it is excellent served at room temperature or cold." ]
[Name] Nutty Mississippi Mud Pie [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Nutty Mississippi Mud Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "16", "8", "8", "1", "1/4", "2", "1", "1/4", "1/4", "1/4", "3", "2", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["roasted pecan", "roasted walnut", "cream cheese", "sour cream", "powdered sugar", "vanilla extract", "granulated sugar", "cornstarch", "flour", "salt", "milk", "milk", "granulated sugar", "butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.8 [FatContent] 23.5 [SaturatedFatContent] 11.7 [CholesterolContent] 79.9 [SodiumContent] 254.1 [CarbohydrateContent] 40.1 [FiberContent] 0.9 [SugarContent] 27.4 [ProteinContent] 5.8 [RecipeServings] 16.0 [RecipeYield] 2 pies [RecipeInstructions] CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe, or, if desired, use 2 frozen pie crusts, baked according to package instructions, with nuts divided evenly over bottom of crusts. Set aside to cool. FILLING: Mix cream cheese, sour cream, confectioner's sugar and 1 tsp vanilla with electric mixer or food processor until well blended. Divide evenly between pie crusts. Refrigerate for 2 hours or longer. TOPPING: In a bowl, blend 1/4 cup sugar, cornstarch, flour, cocoa, salt, 1/4 cup milk and egg yolks; set mixture aside. Place 2 cups milk and 3/4 cup sugar in a saucepan and bring to a boil over high heat, whisking constantly. Add to bowl ingredients. Transfer bowl ingredients back into saucepan and bring to boil, stirring constantly, over medium heat. Continue to cook for 5 minutes. Stir in 1 Tbsp butter and 1 tsp vanilla and almond extracts. Cool and spoon over Pies. Refrigerate Pies.
[Name] Mississippi Mud Pie With Ice Cream [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Mississippi Mud Pie With Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Kid Friendly", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", NA, NA, NA] [RecipeIngredientParts] ["water", "chocolate ice cream", "coffee ice cream", "Cool Whip", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 257.9 [FatContent] 16.5 [SaturatedFatContent] 6.6 [CholesterolContent] 5.2 [SodiumContent] 192.9 [CarbohydrateContent] 29.1 [FiberContent] 1.7 [SugarContent] 17.8 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine cream and water and bring to boil. Put chocolate chips in blender and add cream mixture; blend about 1 minute until thick and creamy. Put half of mixture over the pie crust. Top with ice cream. Top with remaining fudge sauce. Top sauce with Cool Whip and pecans. Place in freezer until ready to use.
[Name] Mississippi Mud Pie with Caramel Candy [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Mississippi Mud Pie with Caramel Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Microwave", "< 15 Mins", "Refrigerator", "Freezer"] [RecipeIngredientQuantities] ["1/4", "1/3", "1 1/2", "3", "10", "1", "1/4", "1/4", "1/2", "3/4"] [RecipeIngredientParts] ["butter", "powdered sugar", "coffee ice cream", "milk", "butter", "margarine", "milk", "sugar", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3978.5 [FatContent] 208.2 [SaturatedFatContent] 119.0 [CholesterolContent] 399.8 [SodiumContent] 2571.0 [CarbohydrateContent] 535.0 [FiberContent] 17.9 [SugarContent] 424.0 [ProteinContent] 39.5 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Combine crust ingredients and press gently into a 9-inch pie plate. Microwave on Medium-high 1 1/2 to 2 minutes. Cool. For Filling: Soften ice cream for 1 minute on Low or until it can be spooned into crumb crust. Freeze until ice cream is once again solid. Place caramels in 1 tablespoon milk in 1 cup measure. Microwave, uncovered, on High for 30 seconds to 1 minute. Stir until smooth and completely melted. Cool. Pour over frozen ice cream and return to freezer. Place butter, 1/4 cup milk and sugar in bowl and microwave on High 1 to 2 minutes or until mixture comes to a full boil. Stir well. Boil an additional 2 1/2 minutes. Cool slightly. Add chocolate chips and beat until mixture just starts to thicken. Pour over ice cream and return to freezer until 1/2 hour before serving. One-half hour before serving, place pie in refrigerator to defrost slightly.
[Name] Never Fail Pie Crust II [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T12:13:00Z [Description] Make and share this Never Fail Pie Crust 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/42/79/picslmdmM.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "5 1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["shortening", "flour", "salt", "egg", "vinegar", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1646.6 [FatContent] 116.3 [SaturatedFatContent] 29.0 [CholesterolContent] 46.5 [SodiumContent] 1185.8 [CarbohydrateContent] 131.2 [FiberContent] 4.6 [SugarContent] 0.5 [ProteinContent] 19.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat egg in measuring cup. Add cold water to measure 1 cup. Add 1 tbsp vinegar. Put dry ingredients in processor. Add liquid, about 1/4 cup while processing til mixture forms a lump. Let rest for 30 minutes or more. Make pie crusts as usual. I usually roll out on plastic wrap.
[Name] Cooked Pumpkin [native America] [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Pumpkin pulp is also sold in 16-ounce cans, which makes a convenient substitute for fresh cooked pumpkin in recipes. Fresh pumpkin, however, always tastes better. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/81/picJ4uagP.jpg" [RecipeCategory] Native American [Keywords] ["Vegan", "Free Of...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] "1" [RecipeIngredientParts] "fresh pumpkin" [AggregatedRating] 5.0 [ReviewCount] 8.0 [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] 2.0 [RecipeYield] nan [RecipeInstructions] ["Here is the method I use to cook it: Cut the pumpkin into quarters and remove the seeds and fibers.", "Preheat the oven to 350 degrees F. and bake the pumpkin quarters 45 minutes, until tender.", "Remove from the oven and scrape the flesh from the skin.", "Place in a food processor and puree.", "Run through a sieve to remove any remaining fibers and use the pumpkin according to the recipe instructions.", "Cooked pumpkin will keep about 1 week in a nonmetal, covered container in the refrigerator and several months in the freezer." ]
[Name] Savory Pumpkin Cream [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] The first attempt came out thicker than a cream soup but more liquid than a pureed vegetable such as mashed potatoes. I'm sure it would be better with cream and good chicken stock. Thinned out this would be an excellent soup. With more eggs, it might have promise as a sort of savoury custard or tart filling. I will continue working on this as long as the supply of pumpkin holds out. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Winter", "Savory", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "2", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["pumpkin", "milk", "flour", "egg", "chicken bouillon powder", "garlic powder", "curry powder", "black pepper", "assorted herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.9 [FatContent] 12.1 [SaturatedFatContent] 6.4 [CholesterolContent] 98.0 [SodiumContent] 227.6 [CarbohydrateContent] 15.6 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 8.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Mix pumpkin, milk, fat, flour and egg in a blender until pumpkin is creamy smooth. Pour into a saucepan, add the seasonings and bring slowly to a simmer over medium heat, stirring as the mixture thickens. Adjust seasonings. Serve in individual ramekins as a side dish. For the fat I used chicken fat rendered from a bird roasted the previous night. For seasonings I used just a pinch of curry powder, about 1/4 tsp of my own chile pepper blend and a scant tsp of some mixed herbs. My powder blend is: 1 tsp salt 1 tsp garlic powder 1 tsp sugar 1 tsp cayenne 1 Tbsp paprika 1 dried, powdered habanero My herb mixture is basically equal parts commercial Italian mixed herbs, French fines herbes, parsley and poultry seasoning. In other words a pinch of just about everything.
[Name] Pumpkin Puree [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Pumpkin Puree 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/42/84/picCYkiUR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/84/picHicsI5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/84/picAOfXcH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/84/picTy015R.jpg"] [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] "1" [RecipeIngredientParts] "fresh pumpkin" [AggregatedRating] 5.0 [ReviewCount] 16.0 [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] Preheat oven to 350*F. Cut pumpkin into wedge and clean out seeds and stuff. Place on jelly roll pan skin side down. Cook a 3 Lb. pumpkin for about 1 hour or until it's can be poked with a fork. Peel or cut outer peel and put in food possess until pureed measuring the same as canned.
[Name] Lemon-Orzo Pilaf [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-11-10T11:52:00Z [Description] Make and share this Lemon-Orzo Pilaf recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken broth", "basil", "water", "lemon, rind of", "orzo pasta"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 174.1 [FatContent] 1.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 348.5 [CarbohydrateContent] 31.9 [FiberContent] 1.4 [SugarContent] 1.5 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring chicken broth and water to boiling in medium-size saucepan. Stir in orzo, basil and lemon. Return to boiling. Lower heat and simmer 10 minutes or until tender. Remove from heat and serve.
[Name] Potato Cakes II [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-10T13:34:00Z [Description] Make and share this Potato Cakes II recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", NA, NA] [RecipeIngredientParts] ["mashed potatoes", "plain flour", "egg", "milk", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.2 [FatContent] 6.5 [SaturatedFatContent] 2.0 [CholesterolContent] 190.3 [SodiumContent] 697.7 [CarbohydrateContent] 108.7 [FiberContent] 5.7 [SugarContent] 3.8 [ProteinContent] 19.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] To leftover mashed potatoes add flour and egg. Mix together and gradually add a little milk for moistening. The mixture should be able to fall off the spoon easily - don't make it too runny. Grease a skillet and dip out by Tablespoonful. Fry until golden brown and crispy. You can add chopped onions to these if you wish
[Name] Baked Sweet Potatoes [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT2H20M [PrepTime] PT0S [TotalTime] PT2H20M [DatePublished] 1999-11-10T13:33:00Z [Description] Make and share this Baked Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1", "3", "1/4", "1/4", "1/8", "1", "4"] [RecipeIngredientParts] ["sweet potatoes", "milk", "vanilla", "sugar", "butter", "cinnamon", "nutmeg", "small marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 282.7 [FatContent] 7.0 [SaturatedFatContent] 4.4 [CholesterolContent] 19.5 [SodiumContent] 147.4 [CarbohydrateContent] 53.0 [FiberContent] 4.0 [SugarContent] 24.8 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Bake potatoes until knife-tender, 1 1/2 hours. Leave oven on. Let potatoes cool slightly. Peel; place in bowl. Beat until smooth. Heat milk in small saucepan to boiling. Add vanilla, sugar and butter. Stir cinnamon, nutmeg and orange juice into potatoes. Stir in milk mixture until smooth. Coat 12x8x2\" baking dish with cooking spray. Spread half the potatoes in bottom. Layer 2 cups marshmallows over potatoes. Cover with remaining sweet potatoes. Bake for 30 minutes. Layer remaining marshmallows on top. Bake for 20 minutes, until browned.
[Name] White Bread Baked in a Coffee Can [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] These recipes were in my local paper a few weeks ago and looked to be really good. I'm afraid that I did not keep the name of the person sending this in to the paper. White Bread Baked in a Coffee Can You will need 1 pound coffee cans these breads. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4 - 4 1/2", "1", "1/2", "1/2", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "active dry yeast", "milk", "water", "sugar", "salt", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3221.5 [FatContent] 128.4 [SaturatedFatContent] 20.9 [CholesterolContent] 389.1 [SodiumContent] 2545.0 [CarbohydrateContent] 440.9 [FiberContent] 15.4 [SugarContent] 51.6 [ProteinContent] 71.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sift flour onto piece of waxed paper. Measure 1-1/2 cups of this flour into a large bowl; stir in yeast. In saucepan, place milk, water, oil, sugar and salt. Set over low heat and heat only until warm, stirring to blend. Add liquid ingredients to flour and yeast in bowl and beat until smooth. Blend in eggs. Add enough additional flour to make a stiff batter, beating until smooth and elastic. Spoon batter into 2 well-greased 1-pound coffee cans. Cover with plastic snap-on lids and place in a warm spot for dough to rise. When dough has almost reached top of cans, about 1 hour, remove lids and bake at 375 F. for 35 minutes or until bread is high and well-browned. Let cool in cans for 10 minutes before turning out on rack to cool completely.
[Name] Cornbread Mix [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-11-08T17:19:00Z [Description] This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4 1/4", "4", "3/4", "1/4", "1 -2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "cornmeal", "sugar", "baking powder", "salt", "shortening", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 1269.8 [FatContent] 48.3 [SaturatedFatContent] 12.3 [CholesterolContent] 44.0 [SodiumContent] 1411.2 [CarbohydrateContent] 191.1 [FiberContent] 10.0 [SugarContent] 30.9 [ProteinContent] 21.8 [RecipeServings] nan [RecipeYield] 5 batches (10 cups total dry weight) [RecipeInstructions] In a bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool dry place or in the freezer for up to 6 months. To use: Stir in 2 cups corn bread mix with the egg and milk just until moistened (the batter will be lumpy]. Pour into a greased 8-in. square baking pan. Bake at 425F for 20-25 minutes or until bread tests done.
[Name] Bulk Taco Seasoning Mix [AuthorId] 59780 [AuthorName] Pamela [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-08T17:19:00Z [Description] I adopted this recipe from the Recipezaar account in 2005 and when I tried it, I agreed with the reviewer that the recipe was too salty as posted; therefore I decreased the salt from 3 Tablespoons to 1 Tablespoon. Add more if desired or leave it out entirely. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/92/pic6MrwUF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/92/picXep0Uq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/92/pic4RiuT8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/92/picEVfgJF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/92/picn760B4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/92/picBOXvPt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/92/pic5woCz8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/92/picNSw2kR.jpg"] [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "4", "1", "1", "1", "2", "1 1/2"] [RecipeIngredientParts] ["chili powder", "salt", "cornstarch", "dried garlic", "cumin", "red pepper flakes", "beef bouillon granules", "dried oregano"] [AggregatedRating] 5.0 [ReviewCount] 50.0 [Calories] 317.2 [FatContent] 9.0 [SaturatedFatContent] 1.7 [CholesterolContent] 1.0 [SodiumContent] 11661.9 [CarbohydrateContent] 61.1 [FiberContent] 18.8 [SugarContent] 12.1 [ProteinContent] 11.4 [RecipeServings] nan [RecipeYield] 3/4 cups [RecipeInstructions] Combine the ingredients. Store in an airtight container in a cool dry place for up to 1 year. Add 2 Tablespoons to 1 lb cooked and drained beef and 1/3-1/2 cup water and cook until done.
[Name] Split Pea Soup Mix [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 1999-11-08T17:25:00Z [Description] Make and share this Split Pea Soup Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["dry lentils", "pearl barley", "alphabet pasta", "dried celery flakes", "dried parsley flakes", "chicken broth", "pepper", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 66.8 [CarbohydrateContent] 27.9 [FiberContent] 8.8 [SugarContent] 2.0 [ProteinContent] 8.7 [RecipeServings] 52.0 [RecipeYield] 13 batches (13 cups total) [RecipeInstructions] Combine the first seven ingredients. Store in airtight containers in a cool dry place for up to 1 year. To use: Bring broth to a boil. Add dry ingredients. Reduce heat; cover and simmer for 60-70 minutes or until peas and lentils are tender.