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[Name] Spaghetti Sauce Mix [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-08T22:06:00Z [Description] Make and share this Spaghetti Sauce Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "3", "2", "4", "4", "2", "1", "2", "1"] [RecipeIngredientParts] ["cornstarch", "dried parsley flakes", "sweet pepper flakes", "salt", "sugar", "dried garlic", "ground beef", "water", "tomato paste"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 344.8 [FatContent] 17.3 [SaturatedFatContent] 6.7 [CholesterolContent] 77.1 [SodiumContent] 2751.4 [CarbohydrateContent] 23.8 [FiberContent] 2.6 [SugarContent] 10.8 [ProteinContent] 23.8 [RecipeServings] nan [RecipeYield] 4 batches (3 cups sauce per batch) [RecipeInstructions] Combine the first eight ingredients. Store in an airtight container in a cool dry place up to 1 year. To use: Stir in 1/4 cup spaghetti sauce mix, water and tomato paste. Bring to a boil; boil and stir for 2 minutes. Reduce heat; cover and simmer for 20 minutes.
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[Name] Streusel Coffee Cake Mix [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 1999-11-08T22:06:00Z [Description] A recipe for a Streusel-topped coffeecake mix. This mix can be used to prepare *three* 9-inch coffeecakes. Each coffeecake serves 9. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4 1/2", "2 1/4", "2", "1 1/2", "3/4", "3", "1", "1/4", "1 1/2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "brown sugar", "flour", "cinnamon", "nutmeg", "pecans", "egg", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2132.1 [FatContent] 66.4 [SaturatedFatContent] 10.0 [CholesterolContent] 86.4 [SodiumContent] 1985.4 [CarbohydrateContent] 366.2 [FiberContent] 11.8 [SugarContent] 205.7 [ProteinContent] 28.8 [RecipeServings] nan [RecipeYield] 3 coffeecakes [RecipeInstructions] ["To prepare the mixes: Combine the cake mix ingredients; set aside. Combine the first four Streusel ingredients; add pecans. Store both mixes in separate airtight containers in a cool dry place for up to 6 months. Yield: 3 batches (6 cups of cake mix, 2 1/4 cups of streusel].", "To prepare coffee cake: In a mixing bowl, combine 2 cups of cake mix, egg, milk and oil; mix well. Pour into a greased 9-in. square baking pan.", "Combine 3/4 cup streusel mix and butter; sprinkle over batter.", "Bake at 375°F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings per batch." ]
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[Name] Best Ever Meatloaf [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 1999-11-10T13:52:00Z [Description] Make and share this Best Ever Meatloaf 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/42/96/jNzCcH1S4C1NQkdzZSUp_198%20best%20ever%20meatloaf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/96/GDTdDM9QR3CPJo0ZVHQW_208%20best%20ever%20meatloaf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/96/2QcGKmimQQOAXZUVreXo_152%20best%20ever%20meatloaf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/96/picPyqOcl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/96/MT0nzIqOQH2SXl60AsPK_101%20best%20ever%20meatloaf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/96/piczCcTih.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/42/96/picCUyJgM.jpg"] [RecipeCategory] Meatloaf [Keywords] ["Cheese", "Meat", "Kid Friendly", "Spring", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2/3", "3", "1/2", "1/2", "1", "1", "1", "1", "1/4", "1 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["eggs", "milk", "onion", "carrot", "cheddar cheese", "mozzarella cheese", "fresh parsley", "dried parsley", "salt", "thyme", "sage", "pepper", "lean ground beef", "brown sugar", "tomato sauce", "mustard"] [AggregatedRating] 5.0 [ReviewCount] 62.0 [Calories] 435.2 [FatContent] 20.7 [SaturatedFatContent] 9.8 [CholesterolContent] 159.3 [SodiumContent] 810.0 [CarbohydrateContent] 29.4 [FiberContent] 1.2 [SugarContent] 20.4 [ProteinContent] 31.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, beat eggs. Add milk and bread; let stand a few minutes or until the bread absorbs the liquid. Stir in the onion, carrot, cheese, herbs and seasonings. Add beef; mix well. In a shallow baking pan, shape beef mixture into a 7 1/2 inches x 3 1/2-in. x 2 1/2-in. loaf. Bake at 350 degrees for 45 minutes. Meanwhile, combine topping ingredients. Spoon some of the topping over meat loaf. Bake for about 30 minutes longer or until no pink remains, occasionally spooning some of the remaining topping over loaf. Let stand 10 minutes before serving.
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[Name] Apple Tea Bread [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Apple Tea Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/4", "2", "1", "1/2", "1", "4", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "cinnamon", "clove", "golden raisin", "apples", "butter", "margarine", "vanilla", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1705.6 [FatContent] 72.1 [SaturatedFatContent] 25.5 [CholesterolContent] 205.3 [SodiumContent] 1169.4 [CarbohydrateContent] 252.4 [FiberContent] 11.7 [SugarContent] 138.1 [ProteinContent] 19.8 [RecipeServings] nan [RecipeYield] 3 Loaves [RecipeInstructions] In large bowl, combine flour, sugar, baking soda, cinnamon, cloves and butter. Saute the apples and raisins in a non-stick pan until the applies are just soft, about 10 minutes. Remove from heat; stir in oil, vanilla and eggs. Stir butter mixture into dry ingredients. Spoon batter into 3 greased and floured 1-pound coffee cans. Bake at 325°F for 1-1/4 hours or until a cake tester or skewer inserted in center comes out clean. cool in cans on wire rack 10 minutes. Remove from cans; cool breads completely. Wrap and store overnight before slicing.
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[Name] Raisin-Almond Bread [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Raisin-Almond Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "1", "1/4", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "active dry yeast", "water", "milk", "butter", "margarine", "sugar", "salt", "raisins", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.6 [FatContent] 12.2 [SaturatedFatContent] 6.5 [CholesterolContent] 44.7 [SodiumContent] 223.4 [CarbohydrateContent] 25.9 [FiberContent] 1.3 [SugarContent] 4.9 [ProteinContent] 4.7 [RecipeServings] 20.0 [RecipeYield] 2 loaves [RecipeInstructions] Mix 2 cups flour with yeast. In large saucepan, stir water, milk, butter, sugar and salt over low heat until butter melts. Cool for about 5 minutes. Add flour and yeast. add remaining flour, raisins, almonds and eggs. Dough will be stiff. Knead on a floured board until dough is smooth and elastic and raisins are well distributed. Coat the inside of 2 1-pound coffee cans with small amount of oil. (Author sprayed with Pam]. Divide dough in half. Place half in each can. Cover cans with plastic tops. let rise in warm place until dough reaches to about 1\" from top. Remove plastic tops. Bake at 375 F. for about 35 minutes, or until top sounds hollow when tapped.
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[Name] Pumpkin Bread [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Pumpkin Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 3/4", "1", "1", "1/2", "3/4", "1", "1/2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "baking powder", "cinnamon", "sugar", "light-brown sugar", "eggs", "black walnut extract", "canned solid-pack pumpkin", "walnut pieces"] [AggregatedRating] 3.0 [ReviewCount] 7.0 [Calories] 356.1 [FatContent] 16.7 [SaturatedFatContent] 2.1 [CholesterolContent] 35.2 [SodiumContent] 197.2 [CarbohydrateContent] 45.9 [FiberContent] 2.4 [SugarContent] 14.0 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 12 slices [RecipeInstructions] ["Mix flour, baking soda, baking powder and cinnamon.", "beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended.", "Add flour mixture alternately with pumpkin in 3 additions, blending well after each.", "Stir in nuts.", "Spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full.", "Bake at 359°F 50-60 minutes until pick inserted in center of breads comes out clean.", "Cool in cans on rack 10 minutes.", "Run a thin knife around edges and turn out bread to cool on rack." ]
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[Name] Jane Benet's Fruitcake [AuthorId] 1895 [AuthorName] ziggy [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T05:14:00Z [Description] Make and share this Jane Benet's Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1/2", "1/2", "1/2", "1", "2", "1", "1", "1", "1", "4", "1/2", "2", "1/2", "2", "1", "1", "12", "1", "2", "1", NA] [RecipeIngredientParts] ["pecans", "walnuts", "citron", "lemon, rind of", "seedless raisins", "dried fig", "dates", "dried currant", "brandy", "cinnamon", "allspice", "nutmeg", "clove", "butter", "brown sugar", "molasses", "eggs", "all-purpose flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1301.3 [FatContent] 53.7 [SaturatedFatContent] 17.3 [CholesterolContent] 206.7 [SodiumContent] 553.4 [CarbohydrateContent] 198.7 [FiberContent] 16.2 [SugarContent] 144.3 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] 17 pounds [RecipeInstructions] Preheat the oven to 275 or 300 degrees. Chop the nuts and fruits (grind the dates and figs--they're very sticky] and combine them in a bowl. Add the brandy, jam and spices; mix well. Cream the butter, add the sugar, molasses and beaten eggs; mix thoroughly. Add the flour and salt and mix to a batter consistency. Pour over the fruit mixture and stir to combine. A little more flour may be needed, or a little more brandy. What dough there is should be fairly stiff, not runny. Grease pans well, then line with heavy waxed or parchment paper. Fill the pans three fourths full and bake until a straw comes out clean (probably from 2 to 3 hours, depending on sizes]. Have a pan of hot water in the bottom of the oven for moisture during baking. When done, turn out the cakes onto racks to cool. Pour a little brandy slowly over the top of each one. In 15 minutes, invert onto waxed paper, remove the baking paper and pour more brandy slowly over each cake. This must be done gradually, but a warm cake absorbs the liquid much better than a cold one. When completely cool, wrap the cakes well and store in airtight containers for at least 1 month before slicing. Yields about 17 pounds of fruitcake.
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[Name] Bink's Smoothie [AuthorId] 1910 [AuthorName] aaabinky [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T03:26:00Z [Description] Make and share this Bink's Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3 -5", "8", "1", "1 -2"] [RecipeIngredientParts] ["banana", "strawberries", "soymilk", "almond butter", "maple syrup"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 360.0 [FatContent] 14.6 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 206.1 [CarbohydrateContent] 49.4 [FiberContent] 7.5 [SugarContent] 22.1 [ProteinContent] 14.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend in blender until smooth. Tastes best if all ingredients are organic.
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[Name] Cumin-Flavored Carrot Salad [AuthorId] 1911 [AuthorName] James Dykstra [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Ensalada De Zanahoria Bar Bahia. Note: Here is a quite different carrot salad with Middle Eastern overtones-the carrots are lightly cooked and seasoned with garlic, oregano, and cumin. It comes from the exceptional Bar Bahia in Cadiz. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", NA, NA, "2", "1 1/2", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["carrot", "chicken broth", "salt", "white wine vinegar", "water", "garlic", "oregano", "cumin", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 101.3 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 159.1 [CarbohydrateContent] 23.3 [FiberContent] 6.7 [SugarContent] 10.9 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Prepare several hours in advance.", "Place the carrots in a saucepan with a mixture of water and chicken broth just barely to cover. Add a little salt. Bring to a boil, then cover and simmer for about 10 minutes (more or less depending on the thickness of the carrots], until just done but still slightly crisp.", "Cool and cut in 1/4-inch slices.", "In a cup mix together the vinegar, water, garlic, oregano, cumin, paprika, and salt. Fold gently into the carrots.", "Marinate for several hours or overnight." ]
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[Name] Potatoes with Capers and Dill [AuthorId] 1911 [AuthorName] James Dykstra [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] (Patatas Con Alcaparras Y Eneldo) Note: An interesting variation on potato salad (the dressing includes orange juice, capers, and fresh dill) and always a good addition to a tapas menu. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "2", "2", "2", "1", "4", NA, NA, NA] [RecipeIngredientParts] ["potatoes", "olive oil", "fresh lemon juice", "onions", "parsley", "fresh dill", "small capers", "salt", "pepper", "fresh dill"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1512.6 [FatContent] 108.9 [SaturatedFatContent] 15.2 [CholesterolContent] 0.0 [SodiumContent] 388.9 [CarbohydrateContent] 127.0 [FiberContent] 16.1 [SugarContent] 9.5 [ProteinContent] 14.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Boil the potatoes in their skins in salted water until tender. While the potatoes are cooking, make the dressing. In a small bowl mix together the oil, lemon juice, orange juice, onion, parsley, dill, capers, salt, and pepper. Let sit at room temperature. Drain the potatoes, cool briefly, skin, then cut in slices about 1/8 inch thick. Arrange in layers in a serving dish, pouring some of the dressing over each layer and sprinkling with salt. Marinate for several hours at room temperature, carefully turning occasionally with a metal spatula. Serve at room temperature, decorated with a sprig of dill. [May be prepared ahead]
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[Name] Olive Paste and Blue Cheese Canapi [AuthorId] 1911 [AuthorName] James Dykstra [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-11T22:51:00Z [Description] (Canapi De Pasta De Aceituna Negra Y Queso Cabrales)Note: This paste of black olives, garlic, and pine nuts is a lovely complement to a robust blue cheese, such as the outstanding Cabrales from Asturias in northern Spain. The black olives must be cured to give the proper flavor. [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "2", "3", "1/4", NA, NA] [RecipeIngredientParts] ["black olives", "garlic clove", "pine nuts", "olive oil", "blue cheese", "black olives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1006.9 [FatContent] 96.8 [SaturatedFatContent] 29.2 [CholesterolContent] 85.0 [SodiumContent] 2573.3 [CarbohydrateContent] 13.0 [FiberContent] 4.3 [SugarContent] 1.2 [ProteinContent] 27.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place the olives, garlic, pine nuts, and olive oil in the bowl of a processor and chop as finely as possible. [May be prepared ahead] Spread thinly on bread slices. Cover with blue cheese. Decorate with a piece of black olive. Makes 2 canapis per serving.
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[Name] Sweet Potato Biscuit [AuthorId] 1864 [AuthorName] quotequotecarolreu [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T07:01:00Z [Description] Make and share this Sweet Potato Biscuit recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Potato", "Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "2", "1", "1", "1", "1", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["soymilk", "fresh lemon juice", "whole wheat flour", "all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "canola oil", "sweet potato"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 133.5 [FatContent] 5.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 254.4 [CarbohydrateContent] 19.5 [FiberContent] 2.0 [SugarContent] 1.7 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] PREHEAT OVEN TO 450 F. In small bowl, combine soy milk with lemon juice. Set aside. (Mixture will thicken and resemble buttermilk.] In medium bowl, combine flours, sugar, baking powder, baking soda and salt. Set aside. In large bowl, combine oil and mashed sweet potat oes. Alternately add dry ingredients and soy milk mixture to sweet potatoes to form a soft dough. Turn out onto a lightly floured work surface and knead briefly. (Don't overwork or biscuit will be tough.] Pat dough into a 12 x 9-inch rectangle about 1/2 inch thick. Cut dough with a floured round biscuit cutter. Place biscuits on a baking sheet, spacing about 1/2 inch apart. Bake until golden, about 8 to 10 minutes. Serve warm.
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[Name] Sweet Potato and Apricot Casserole [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-11-09T08:47:00Z [Description] Make and share this Sweet Potato and Apricot Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "3", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "sweet potatoes", "butter", "brown sugar", "salt", "nutmeg", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 283.4 [FatContent] 11.3 [SaturatedFatContent] 6.3 [CholesterolContent] 128.7 [SodiumContent] 200.9 [CarbohydrateContent] 41.5 [FiberContent] 4.7 [SugarContent] 21.7 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mash potatoes. Mix with the juice and butter, sugar and all the seasonings. Stir in unbeaten eggs and the apricots. Spoon into a well buttered casserole baking dish. Bake at 350* for 20 - 25 minutes.
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[Name] Basic Cream Fillings with Variations [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-09T09:21:00Z [Description] BASIC CREAM FILLING CHOCOLATE FILLING COCONUT CREAM FILLING COFFEE FILLING DATE CREAM FILLING Basic Cream Filling: [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/3", "2/3", "1/4", "2", "2", "3", "1/2"] [RecipeIngredientParts] ["flour", "sugar", "salt", "milk", "butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1339.9 [FatContent] 53.5 [SaturatedFatContent] 30.1 [CholesterolContent] 695.8 [SodiumContent] 1007.1 [CarbohydrateContent] 190.4 [FiberContent] 1.1 [SugarContent] 134.5 [ProteinContent] 27.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix flour, sugar, and salt. Add the scalded milk. Cook over oduble boiler until thick. About 15 minutes. Add the butter. Pour this mixture over the egg yolks and stir again. Cool. Last, add the vanilla. Please use the previous recipe for Cream Filling to fulfill for the following recipes: CHOCOLATE FILLING: Following directions for the cream filling; add 2 ounces of baker's unsweetened chocolate to the scalded milk. INCREASE the sugar to 1 cup. COCONUT CREAM FILLING Following directions for the cream filling, add 1 cup of shredded coconut. COFFEE FILLING Following directions for the cream filling, add 1/4 cup of instant coffee BEFORE scalding the milk. DATE CREAM FILLING Following directions for the cream filling, add 1/4 pound of chopped dates and 1 tsp grated lemon rind to milk before it is added to the cream filling recipe.
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[Name] Orange Flower Dinner Rolls [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-11-11T05:11:00Z [Description] Make and share this Orange Flower Dinner Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "3", "5", "2", "2/3"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking powder", "shortening", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 132.6 [FatContent] 6.0 [SaturatedFatContent] 1.7 [CholesterolContent] 1.9 [SodiumContent] 194.7 [CarbohydrateContent] 16.9 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 12 rolls [RecipeInstructions] Sift flour, baking powder, and salt. Cut in the shortening and orange rind. Mix until it is as fine as corn meal. Add milk and mix until dough is soft. Knead lightly onto a floured board for about 30 seconds. Roll dough 10 inches wide to make 1/8 thickness. Cut into 1 inch strips. With a pair of scissors, make 3/4 inch cuts about 1 inch apart in the strips. Roll up the strips as if you are rolling up jelly rolls. Make a flower from the strips in a well greased muffin pan. Brush with the orange juice and sprinkle them with the sugar. Bake at 450* for 12 - 15 minutes. Yields = 1 dozen.
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[Name] Oyster Dressing [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T05:14:00Z [Description] Make and share this Oyster Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Oven", "Oysters"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1 1/2", "4", "1/2", "1", "1/2", "3", "1 1/2", "1/2"] [RecipeIngredientParts] ["butter", "onions", "celery", "green onion", "garlic", "parsley", "black pepper", "pecorino romano cheese", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 460.2 [FatContent] 24.0 [SaturatedFatContent] 9.4 [CholesterolContent] 180.5 [SodiumContent] 513.3 [CarbohydrateContent] 29.4 [FiberContent] 2.6 [SugarContent] 3.2 [ProteinContent] 31.5 [RecipeServings] 8.0 [RecipeYield] 2 quarts [RecipeInstructions] Melt the butter over medium heat. Saute the onions, celery, green onions and garlic until tender, stirring frequently. Gradually add the chopped oysters. Cook about 4 minutes, constantly stirring. Add the parsley; stir. Lower the heat and simmer for 5 minutes. Add the cheese and pepper; stir. Remove from the heat and begin stirring in the bread crumbs a little at a time. Add the pecans and oyster liquor and stir. Cover and let stand for 3-5 minutes. Salt to taste. The dressing can be stuffed into the fowl of your choice, or it can be served as a side dish with seafood. To serve as a casserole, spoon the dressing into a buttered casserole dish, sprinkle the top with unseasoned bread crumbs, dot with butter and bake at 350F for 20 minutes.
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[Name] Hershey's Bar Pie [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-11-11T05:12:00Z [Description] Make and share this Hershey's Bar Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, NA] [RecipeIngredientParts] ["Cool Whip", "chocolate"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 909.9 [FatContent] 59.8 [SaturatedFatContent] 14.9 [CholesterolContent] 0.0 [SodiumContent] 935.1 [CarbohydrateContent] 82.1 [FiberContent] 6.6 [SugarContent] 0.3 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Melt the candy bar over hot water. Let it cool. Blend in the Cool Whip. Pour into the pie shell. Serve. Add the chocolate and almond shavings for presentation.
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[Name] Sweet Potato Crunch [AuthorId] 1762 [AuthorName] lkadlec [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-11-11T05:16:00Z [Description] Make and share this Sweet Potato Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "4", "2", "1/3", "1", "1/2", "1/3", "1", "1/2", "1"] [RecipeIngredientParts] ["sweet potatoes", "butter", "eggs", "evaporated milk", "vanilla", "sugar", "butter", "brown sugar", "flour", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 625.5 [FatContent] 33.8 [SaturatedFatContent] 13.6 [CholesterolContent] 122.0 [SodiumContent] 215.6 [CarbohydrateContent] 77.5 [FiberContent] 4.0 [SugarContent] 55.6 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bake sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour. Mash potatoes and remove outer skins. Combine potatoes and next five ingredients in a mixer. Spread in baking dish. For the topping: Mix and spread over potatoes. Bake at 350 degrees until hot. Serves 6.
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[Name] Sesame Greek Easter Cookies (Koulourakia) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 1999-11-11T22:51:00Z [Description] Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/VMMlCucQ6qevJK35LaeQ_eastercookie1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/DeAZ3i9XSrOJBGlcVUoZ-greek-easter-cookies.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/KzRBzsXLTpigRo5KPNDi-greek-easter-cookies.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/59xs6OJDSWGCDPqe6pBx-DSC_0173.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/picdI0UKo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/picxPkrZu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/pic41QNDd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/XJVFl7uQeWlxSyfApxJJ_eastercookie3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/ITIR5zgfSQWHjZVvI51h_eastercookie2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/0hjc5ofNQQWKOqXZlxmi_eastercookie1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/8Ei7xu4iRbWpDCLcOync_eastercookie2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/iYTXJ9eEQLKVsicTypNO_eastercookie3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/piczN9i6D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/picMfU6hQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/13/picLeNBGY.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Greek", "European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "1/2", "6", "1/2", "2", "1", "7"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking soda", "baking powder", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 123.6 [FatContent] 4.5 [SaturatedFatContent] 2.6 [CholesterolContent] 26.0 [SodiumContent] 69.4 [CarbohydrateContent] 18.6 [FiberContent] 0.4 [SugarContent] 6.5 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Cream butter. Add sugar gradually. Add eggs one at a time alternately with orange juice. Add flour that has been sifted with soda and baking powder, a little bit at a time. Should be a soft dough. Shape as desired and brush with egg and milk mixture. Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed. Use greased cookie sheet. Bake at 375 degrees to 400 degrees for 10 to 12 minutes.
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[Name] Greek Spanakopita [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Greek Spanakopita 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/43/14/picnSwu2n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/14/pic3uacgq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/14/pic2mKTmp.jpg"] [RecipeCategory] Greek [Keywords] ["European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/2", "6", "3", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "olive oil", "frozen spinach", "feta cheese", "cottage cheese", "eggs", "phyllo pastry sheet", "butter"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 3207.3 [FatContent] 233.7 [SaturatedFatContent] 111.5 [CholesterolContent] 1036.0 [SodiumContent] 5764.9 [CarbohydrateContent] 179.0 [FiberContent] 16.5 [SugarContent] 23.6 [ProteinContent] 104.8 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] Saute onion in olive oil for 5 minutes. Add spinach. Simmer over a low flame, stirring occasionally until most of moisture is evaporated. Crumble Feta cheese into small pieces. Add cottage cheese and eggs; mix well. Toss bread crumbs into spinach mixture and add to cheese. Stir until blended. Carefully cut phyllo sheets into thirds. Refrigerate 2/3 until needed and cover remaining third with a slightly damp towel. Remove 1 sheet of phyllo pastry, fold in half lengthwise. Brush with melted butter. Place 1 tablespoon of spinach filling near the end. Fold over in triangle shape. Continue folding like a flag, keeping triangular shape. Lightly butter top. Continue with remaining pastry and filling. Bake in a 425 degrees oven for 20 minutes or until golden brown. Serve warm.
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[Name] Black Walnut Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Black Walnut Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "3", "1", "2", "1", "1", "1/2", "5"] [RecipeIngredientParts] ["brown sugar", "eggs", "baking soda", "water", "cream of tartar", "walnuts", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6312.4 [FatContent] 161.0 [SaturatedFatContent] 49.4 [CholesterolContent] 655.4 [SodiumContent] 1672.5 [CarbohydrateContent] 1135.3 [FiberContent] 20.8 [SugarContent] 644.1 [ProteinContent] 93.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix and roll long way with your hands. Make into 2 (10-inch] rolls. Leave in refrigerator all day or overnight and slice with a sharp knife about 1/4-inch. Bake on greased cookie sheet about 8 to 10 minutes.
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[Name] Black Walnut Cookies II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Black Walnut Cookies II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2/3", "2", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["brown sugar", "butter", "eggs", "baking soda", "cream of tartar", "flour", "vanilla", "black walnut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.2 [FatContent] 4.4 [SaturatedFatContent] 1.8 [CholesterolContent] 15.6 [SodiumContent] 51.1 [CarbohydrateContent] 15.2 [FiberContent] 0.4 [SugarContent] 8.9 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 48-60 cookies [RecipeInstructions] Mix batter, using ingredients in order given. Roll into logs about 1 1/2-inch thick. Refrigerate overnight. Cut in 1/4-inch thick slices. Bake at 350° for 8 minutes or until slightly brown. Cool and store in an airtight container. These are a crisp cookie and they keep well.
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[Name] Spinach Artichoke Dip II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-11-11T05:22:00Z [Description] Make and share this Spinach Artichoke Dip II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3 -4", NA] [RecipeIngredientParts] ["spinach", "artichoke hearts", "sour cream", "parmesan cheese", "green chilies", "Tabasco sauce", "Tabasco sauce", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1119.4 [FatContent] 78.4 [SaturatedFatContent] 47.6 [CholesterolContent] 189.2 [SodiumContent] 2453.8 [CarbohydrateContent] 54.0 [FiberContent] 17.2 [SugarContent] 10.0 [ProteinContent] 62.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Preheat oven to 350F and lightly spray a baking dish with cooking spray (Pam]. Mix all ingredients together. Sprinkle paprika on top. Bake in oven until bubbling.
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[Name] Oyster Dressing II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Oyster Dressing II recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Oysters"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "8", "4", "1", "1/8", "22", "1", "2", "3", "1/2"] [RecipeIngredientParts] ["celery", "onion", "butter", "salt", "pepper", "milk", "broth", "eggs", "poultry seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3411.4 [FatContent] 151.5 [SaturatedFatContent] 76.9 [CholesterolContent] 1063.6 [SodiumContent] 8623.7 [CarbohydrateContent] 373.6 [FiberContent] 22.4 [SugarContent] 33.4 [ProteinContent] 132.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Drain oysters (reserving liquid] and chop. Saute onion and celery in butter until tender. Combine oysters, celery, onion, bread crumbs, seasoning and crackers. Mix thoroughly. Pour the milk and oyster drippings into broth and stir well. Add egg mixture and pour over bread crumbs and cracker mixture. Cut butter up into small pieces and mix all ingredients together. Place in pan and brown along with turkey about the last 30 minutes (or cook as a casserole; it is delicious].
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[Name] Oyster Dressing IIi [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Oyster Dressing IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours", "Oysters", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "4", "6", "3", "1", "1/4", "1 3/4"] [RecipeIngredientParts] ["celery", "onion", "margarine", "butter", "parsley flakes", "salt", "pepper", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3045.8 [FatContent] 114.2 [SaturatedFatContent] 31.1 [CholesterolContent] 400.2 [SodiumContent] 8528.2 [CarbohydrateContent] 376.6 [FiberContent] 15.0 [SugarContent] 13.8 [ProteinContent] 120.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Simmer celery, onion and butter until tender; add parsley. Mix the rest of the ingredients in a bowl with a fork. Add the celery and onion mixture. Bake at 350F for 1 hour in a greased baking dish or stuff in a fowl and bake.
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[Name] Golden Lemon Marmalade [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Golden Lemon Marmalade recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["1", "2", "3", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["carrot", "lemons", "sugar", "salt", "water", "cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 863.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 496.0 [CarbohydrateContent] 222.2 [FiberContent] 5.9 [SugarContent] 211.0 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Place cut up carrots and lemons in blender. Chopped fine, makes 3 cups carrots and 3/4 cup lemon. Place in large pan (chopped carrots and lemons]; add sugar, salt and water. Bring to boil and cook for 10 minutes. Add the cherries and cook 5 minutes more or until thick. Pour in sterilized small jars; seal.
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[Name] Lemon Marmalade [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Lemon Marmalade recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["lemon", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Wash and slice lemons to the size you wish to have in the finished marmalade. Carefully remove all seeds and seedless to prevent the marmalade from having a bitter taste.", "Measure fruit and juice and add 3 times the amount of water. Soak for 12 hours.", "Simmer for about 20 minutes (be careful not to boil].", "Let stand again for 12 hours.", "For every cup of fruit and juice, add 3/4 cup sugar. Cook these ingredients in small quantities (about 220 degrees to 222 degrees]. For yellow color, do not boil. Can or seal with paraffin." ]
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[Name] Spicy Nuts [AuthorId] 1912 [AuthorName] Mary Bull [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T05:32:00Z [Description] Howdy! When I sit down with my kids to watch a movie and they are munching on popcorn, I snack on a few of these. I thought someone else in my shoes would like a snack during the holidays that they can eat. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "High Protein", "High In...", "Spicy", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["pecans", "butter", "Tabasco sauce"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 822.4 [FatContent] 79.5 [SaturatedFatContent] 8.6 [CholesterolContent] 10.1 [SodiumContent] 275.8 [CarbohydrateContent] 20.9 [FiberContent] 13.4 [SugarContent] 5.5 [ProteinContent] 20.3 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine nuts and butter in a microwave-safe container. Drizzle Tabasco over the top. Microwave for 4 to 5 minutes, stirring well every minute. You can dust very lightly with popcorn salt or use another seasoning mix, like Vegit or Spike.
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[Name] Ground Beef and Cabbage Piroshki [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Ground Beef and Cabbage Piroshki recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1/3", "1/4", "1", "1/2", "1", "1", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["beef", "cabbage", "onion", "butter", "margarine", "egg", "process American cheese", "prepared mustard", "salt", "Worcestershire sauce", "pepper", "water", "chili sauce"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 407.6 [FatContent] 40.1 [SaturatedFatContent] 19.2 [CholesterolContent] 100.9 [SodiumContent] 820.2 [CarbohydrateContent] 3.7 [FiberContent] 0.7 [SugarContent] 2.5 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425 degrees. Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet. Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes. Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve. Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares. Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges. Blend water and reserved egg; brush over pastry. Bake until golden brown, 14 to 16 minutes. Serve with chili sauce.
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[Name] Piroshki [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Piroshki recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Russian", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "1", "1", "1", "3", "6", "4", "2", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["milk", "sugar", "eggs", "salt", "water", "water", "flour", "shortening", "flour", "onions", "butter", "garlic", "head of cabbage"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 4938.2 [FatContent] 134.2 [SaturatedFatContent] 46.1 [CholesterolContent] 653.2 [SodiumContent] 7784.9 [CarbohydrateContent] 792.6 [FiberContent] 62.5 [SugarContent] 64.8 [ProteinContent] 141.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Scald milk. Add 1 cup water; let cool. Dissolve yeast in warm water; add 1 tablespoon flour. Beat well. Beat sugar and oil together. Add 3 eggs. Add this to flour mixture. Then add 4 cups flour and 1 tablespoon salt. Turn out on board and knead smooth. Place in greased bowl and let rise to double. For filling: Cook chopped beef; do not brown. Add chopped cabbage, onions and garlic; cook until done. Add salt and pepper to taste. Fill pockets. Shape in squares. Fill with filling, pinch edges together and let rise. Then bake at 350 degrees for 20 minutes.
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[Name] Fruit Filling [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Fruit Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/4", "1/2", "1/2", "3"] [RecipeIngredientParts] ["fig", "dates", "raisins", "sugar", "boiling water", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 757.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.6 [CarbohydrateContent] 199.4 [FiberContent] 8.6 [SugarContent] 178.8 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix fruit. Add sugar, water, and lemon juice and cook in a double boiler until thick**. If using to spread on layers of cake, spread it hot---otherwise warm.**.
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[Name] Butterscotch Filling [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Butterscotch Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "3/4", "3", "1 1/2", "6", "3/8"] [RecipeIngredientParts] ["butter", "brown sugar", "boiling water", "milk", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2102.2 [FatContent] 60.6 [SaturatedFatContent] 34.7 [CholesterolContent] 709.2 [SodiumContent] 1463.6 [CarbohydrateContent] 375.6 [FiberContent] 1.3 [SugarContent] 317.9 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] 1 Batch [RecipeInstructions] Melt butter. Add sugar and allow to brown. Gradually add water. Beat egg yolks. Add a small of measured milk and flour. Stir until smooth. Add rest of milk and salt. Mix. Pour this slowly into the sugar mix and cook until thick. Cool.
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[Name] Custard Filling [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Custard Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/3", "1/8", "1/8"] [RecipeIngredientParts] ["milk", "eggs", "sugar", "salt", "nutmeg"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 396.1 [FatContent] 16.4 [SaturatedFatContent] 7.9 [CholesterolContent] 351.4 [SodiumContent] 369.9 [CarbohydrateContent] 45.3 [FiberContent] 0.0 [SugarContent] 33.9 [ProteinContent] 17.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Scald milk. Add eggs, sugar, and salt. Stir constantly while adding the hot milk. Cool and use in doughnuts, pies, and pastries.
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[Name] Banana Filling and Icing [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Banana Filling and Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["heavy cream", "confectioners' sugar", "banana", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.9 [FatContent] 11.1 [SaturatedFatContent] 6.9 [CholesterolContent] 40.8 [SodiumContent] 31.0 [CarbohydrateContent] 12.6 [FiberContent] 0.5 [SugarContent] 9.7 [ProteinContent] 0.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Beat cream until stiff. Add sugar. Fold in bananas, vanilla, and salt.
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[Name] Sweet Potato Casserole II [AuthorId] 1913 [AuthorName] Wanda Matheny [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-11-11T05:44:00Z [Description] Make and share this Sweet Potato Casserole II recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Kid Friendly", "Winter", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/4", "1/2", "1/2", "1", "1/3", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "eggs", "sugar", "milk", "margarine", "vanilla", "salt", "brown sugar", "flour", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 469.2 [FatContent] 19.1 [SaturatedFatContent] 3.7 [CholesterolContent] 48.6 [SodiumContent] 420.4 [CarbohydrateContent] 71.2 [FiberContent] 3.2 [SugarContent] 54.6 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and lightly grease a 9 x 9 pan. Combine ingredients and pour into prepared casserole. Combine topping ingredients and sprinkle mixture evenly over sweet potatoes. Bake for 35 minutes.
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[Name] Hot Fudge Pudding Cake II [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-11-11T05:41:00Z [Description] Magically making its own fudge sauce this cake will become one of your favorite last-minute desserts. Serve it with ice cream for an extra special treat. Note: if you use a dutch process cocoa you will have a richer, darker result. TIP: some reviewers have recommended "baking" this in a crockpot on High for about 2 1/2 hours and then letting it cool slightly before serving. Thanks for the tip! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/32/4aeUP57QV6qwBiL6UMQ0-fudge-pudding-cake-3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/32/r5zbmCSSSwmZ5zNkpbjj-DSC_0118.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/32/qEIofedYQ86FwtANZkJ3-DSC_0117.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/32/pic3cQIqW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/32/picnaQnch.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/32/picbH7upF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/32/pic295uIX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/32/picQMJx6z.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1", "7", "2", "1/4", "1/2", "1/3", "1 1/2", "1/2", "1 1/4", NA] [RecipeIngredientParts] ["granulated sugar", "all-purpose flour", "baking powder", "salt", "milk", "butter", "margarine", "vanilla extract", "light brown sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 89.0 [Calories] 327.9 [FatContent] 8.8 [SaturatedFatContent] 5.2 [CholesterolContent] 22.4 [SodiumContent] 244.0 [CarbohydrateContent] 60.4 [FiberContent] 1.3 [SugarContent] 44.7 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350'F. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping.
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[Name] Boxty [AuthorId] 1712 [AuthorName] Ian Carol Rice [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Boxty is the traditional Irish fare for Shrove Tuesday. Composed of grated raw potatoes, mashed cooked potatoes, with flour added as a binding agent, Boxty is either fried in a pan or browned on a griddle. It is mentioned in a traditional children's Irish jingle "Three pans of boxty, baking all the day. What use is boxty without a cup of tay?" [Images] character(0) [RecipeCategory] European [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "1 1/3", "2", "6", "2", "1/4", "4"] [RecipeIngredientParts] ["potatoes", "flour", "salt", "milk", "butter", "brown sugar", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 486.0 [FatContent] 18.7 [SaturatedFatContent] 11.6 [CholesterolContent] 49.0 [SodiumContent] 1311.8 [CarbohydrateContent] 72.4 [FiberContent] 4.4 [SugarContent] 14.5 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Squeeze grated potatoes as dry as possible in a tea towel. In a bowl, combine the potatoes, flour, and salt. Stir in the milk gradually, using enough to make the mixture hold to together. Let the mixture stand 1 hour. Heat a 23cm - 25cm heavy frying pan until very hot. Drop in the butter and let it melt. Pat the potato mixture into the pan with a spatula, distributing it evenly. Cook over medium heat until the underside is set and golden brown. Slide the pancake onto a plate and invert it back into the pan. Let the other side brown. Serve the pancake straight from the pan with brown sugar and melted butter.
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[Name] Potato Cakes IIi [AuthorId] 1712 [AuthorName] Ian Carol Rice [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Potato Cakes IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["750", "1", "2", NA, "30"] [RecipeIngredientParts] ["potatoes", "egg", "spring onions", "flour", "butter"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 217.2 [FatContent] 7.5 [SaturatedFatContent] 4.3 [CholesterolContent] 68.9 [SodiumContent] 72.2 [CarbohydrateContent] 33.1 [FiberContent] 4.2 [SugarContent] 1.6 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the potatoes in salted water for 12 minutes until cooked. Drain well and mash; beat in the egg, stir in the spring onions and season to taste. Shape spoonfuls of the potato into rounds about 1/2\" thick on a lightly floured board. Melt the butter in a large frying pan and fry the potato cakes in batches for about 5 minutes per side until golden brown, turning once.
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[Name] Orange Honey Butter [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T05:48:00Z [Description] **This also can make a wonderful Christmas gift as well. You can put it into jelly jars and decorate them. Be fancier by placing the butter into tiny crocks.** [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "4", "1"] [RecipeIngredientParts] ["butter", "honey", "orange"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 2828.1 [FatContent] 184.4 [SaturatedFatContent] 116.6 [CholesterolContent] 488.1 [SodiumContent] 1323.1 [CarbohydrateContent] 320.9 [FiberContent] 4.4 [SugarContent] 316.2 [ProteinContent] 5.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients to an electric mixer. Mixing very well. Chill for 24 hours.
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[Name] Salsa II [AuthorId] 1723 [AuthorName] Sergio Dorothy G P [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T05:56:00Z [Description] Make and share this Salsa II recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Free Of...", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["6", "1", "6 -8", "2", "4", "4", "1/2", "2", "1/4", "2", "2"] [RecipeIngredientParts] ["tomatoes", "onion", "serrano chili peppers", "cilantro", "Italian parsley", "salt", "fresh lime juice", "cumin", "garlic", "black pepper", "olive oil", "banana peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.1 [FatContent] 9.8 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 3121.4 [CarbohydrateContent] 19.0 [FiberContent] 5.4 [SugarContent] 10.0 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Cut the tomatoes into chunks and put them in a colander to drain juice, reserve liquid since you may need it later. Put oil, lime juice, and serrano peppers and a couple of jalapenos in a blender, and chop up very fine. If it's too thick add a little juice from tomatoes. Chop onions in food processor, not too fine, chop tomatoes in processor, not too fine, fine chop garlic in processor, add cilantro to processor ( I add a couple of mild banana peppers for taste] I also use Italian parsley in place of cilantro, If it's too hot for your taste add more tomatoes . I puree the peppers, so when you eat it, you can taste the flavor of the vegetables, then you get the taste of the hot peppers (I used some small about one inch long peppers much stronger than jalapenos.]
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[Name] Low-Fat Oven Easy Turkey & Potato Dinner [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T05:58:00Z [Description] Make and share this Low-Fat Oven Easy Turkey & Potato Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Poultry", "Vegetable", "Meat", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2", "1/2", "1", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["frozen hash browns", "olive oil", "turkey meat", "onion", "bell pepper", "water", "salt", "fat-free cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.4 [FatContent] 14.9 [SaturatedFatContent] 5.5 [CholesterolContent] 49.3 [SodiumContent] 319.9 [CarbohydrateContent] 41.4 [FiberContent] 5.5 [SugarContent] 2.5 [ProteinContent] 22.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. In a 2-quart casserole dish, firmly press hash brown potatoes evenly across bottom to form a shell; set aside. Meanwhile, in a skillet, heat oil over medium heat. Add turkey, onions, and bell peppers. Cook until turkey is longer pink and vegetables are tender. Stir in water, gravy mix, and salt; bring to a boil. Add mixed vegetables; reduce and cook, uncovered, 5 minutes. Remove from heat. Stir in 1/2 cup cheddar cheese. Spoon in hash brown potato shell. Bake, uncovered, for 15 minutes or until heated through. Top with remaining cheddar cheese. Bake, uncovered again, for 5 minutes more.
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[Name] Hot Chocolate Dry Mix [AuthorId] 1914 [AuthorName] Cynthia M. Hamilton [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T05:55:00Z [Description] Make and share this Hot Chocolate Dry Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Kid Friendly", "Winter", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "11", "3/4", "1"] [RecipeIngredientParts] ["powdered sugar", "powdered milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 25248.7 [FatContent] 1125.3 [SaturatedFatContent] 703.7 [CholesterolContent] 3973.1 [SodiumContent] 20593.3 [CarbohydrateContent] 2700.9 [FiberContent] 42.7 [SugarContent] 2566.8 [ProteinContent] 1122.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. Put 1/3 cup of mix into cup and add boiling or very hot water. Stir and enjoy.
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[Name] Crock Pot Beef Stroganoff [AuthorId] 1904 [AuthorName] Arna Clark [CookTime] PT8H [PrepTime] PT0S [TotalTime] PT8H [DatePublished] 1999-11-11T05:53:00Z [Description] Make and share this Crock Pot Beef Stroganoff 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/43/42/picbM7T5H.jpg" [RecipeCategory] Meat [Keywords] ["Winter", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2"] [RecipeIngredientParts] ["beef", "red wine", "Burgundy wine"] [AggregatedRating] 4.5 [ReviewCount] 33.0 [Calories] 954.2 [FatContent] 84.9 [SaturatedFatContent] 34.5 [CholesterolContent] 112.4 [SodiumContent] 1268.1 [CarbohydrateContent] 13.8 [FiberContent] 0.6 [SugarContent] 2.2 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix and cook on Low for 8-10 hours. If desired, stir in a bit of sour cream before serving over hot buttered egg noodles. Oh, this is so savory and easy. Enjoy with a green salad and warm crusty bread.
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[Name] Pork Spareribs & Honey [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 1999-11-11T05:51:00Z [Description] Make and share this Pork Spareribs & Honey recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1", "1/2", NA, "1/2", "1/2", "1"] [RecipeIngredientParts] ["fresh rosemary", "fresh oregano", "fresh thyme", "distilled white vinegar", "honey", "catsup"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 726.3 [FatContent] 53.6 [SaturatedFatContent] 20.3 [CholesterolContent] 176.9 [SodiumContent] 440.7 [CarbohydrateContent] 20.1 [FiberContent] 0.2 [SugarContent] 19.4 [ProteinContent] 39.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season ribs with rosemary, oregano, thyme, salt, pepper and vinegar. Place on sheet pan and roast at 325°F for about 1-1/2 hours or until meat separates from the bones. Blend honey and catsup, brush on ribs and return to the oven.
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[Name] Baked Artichoke and Spinach Dip [AuthorId] 1562 [AuthorName] Libby1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Baked Artichoke and Spinach Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "14", "1/2", "1/2", "1/2", NA, "1", "1/4"] [RecipeIngredientParts] ["mayonnaise", "parmesan cheese", "Dijon mustard", "artichoke hearts", "red onion", "sour cream", "mozzarella cheese", "white pepper", "spinach", "mozzarella cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 39.3 [FatContent] 2.4 [SaturatedFatContent] 1.4 [CholesterolContent] 7.1 [SodiumContent] 72.2 [CarbohydrateContent] 2.6 [FiberContent] 1.5 [SugarContent] 0.5 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella mustard, and pepper. Stir in artichoke hearts, spinach leaves and onion. Transfer mixture to a 1 quart casserole. Cover and chill for 3 to 24 hours Bake at 350 for 50 to 60 minutes or till heated through. Top with the remaining mozzarella. Bake 5 minutes or till cheese melts.
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[Name] Florentine Artichoke Dip [AuthorId] 1562 [AuthorName] Libby1 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Florentine Artichoke Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "12", "3", "1/2", "12", "2", "1", "1 1/2"] [RecipeIngredientParts] ["frozen spinach", "artichoke hearts", "garlic", "mayonnaise", "cream cheese", "lemon juice", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 631.9 [FatContent] 39.2 [SaturatedFatContent] 21.4 [CholesterolContent] 115.7 [SodiumContent] 1061.5 [CarbohydrateContent] 48.4 [FiberContent] 11.5 [SugarContent] 7.0 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thaw and drain spinach; press between layers of paper towels. Drain and chop artichoke hearts. Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well. Spoon into a lightly greased 11 x 7\" baking dish; sprinkle with breadcrumbs. Bake at 375 for 25 minutes, and serve with crackers or breadsticks.
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[Name] Raisin-Bread and Croissant Bread Pudding [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Raisin-Bread and Croissant Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1/2", "2", "6", "1", "1/8", "1", "4", "1/2", "1/8", "1/8"] [RecipeIngredientParts] ["butter", "eggs", "sugar", "sugar", "vanilla extract", "half-and-half", "cinnamon", "nutmeg", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 438.7 [FatContent] 28.8 [SaturatedFatContent] 16.6 [CholesterolContent] 185.2 [SodiumContent] 293.7 [CarbohydrateContent] 38.0 [FiberContent] 1.4 [SugarContent] 19.7 [ProteinContent] 8.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Butter sides and bottom of 13x9\" baking pan. Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread]. In large bowl with an electric mixer set on med-high speed, beat eggs until slightly thickened, about 5 min. Add sugar and vanilla and beat at med. speed until thoroughly combined. reduce speed to low and add cream; mix until smooth. Pour egg-cream mixture over bread and croissant slices. the slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan. In small bowl combine cinnamon, nutmeg and sugar. Sprinkle sugar-spice mixture over the bread pudding. Fill a baking pan larger than the 13x9\" bread pudding pan halfway up with hot water. Place in oven, set bread pudding pan in the water bath. Bake 45-50 min. or until custard is set. When set, remove the bread pudding from the oven, and discard water in larger pan. Cool to room temperature. refrigerate for 2 hours or until firm.
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[Name] Quick Creamed Crab Soup [AuthorId] 1915 [AuthorName] The Crab Place1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T06:04:00Z [Description] Make and share this Quick Creamed Crab Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "3", "4", "1", "1/4", "1/2", NA, NA] [RecipeIngredientParts] ["butter", "green peppers", "onions", "sherry wine", "jumbo lump crab meat", "rice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.7 [FatContent] 21.6 [SaturatedFatContent] 9.6 [CholesterolContent] 119.2 [SodiumContent] 1482.0 [CarbohydrateContent] 13.4 [FiberContent] 0.6 [SugarContent] 3.6 [ProteinContent] 23.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Melt butter in saucepan. Add green pepper and onion; saute 3 minutes. Stir in undiluted soup and sherry; mix well. Add crab. Heat until steaming, stirring gently to avoid breaking crab pieces. Serve over hot toast, rice or noodles. Sprinkle with parsley.
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[Name] My Italian Sausages [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT336H [PrepTime] PT30M [TotalTime] PT336H30M [DatePublished] 1999-11-11T22:51:00Z [Description] This ubiquitous pork sausage is everywhere, and as we all know some are terrific, others are gross. I've taken a basic approach to traditional "sweet" sausages flavoured with fennel. To make hot sausages, simply add 1 or 2 teaspoons or more to taste of crushed red pepper flakes. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "European", "Very Low Carbs", "No Cook"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["fennel seed", "dried thyme", "black pepper", "kosher salt", "garlic clove", "dry white wine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3202.2 [FatContent] 310.1 [SaturatedFatContent] 141.7 [CholesterolContent] 570.0 [SodiumContent] 2629.5 [CarbohydrateContent] 7.2 [FiberContent] 3.1 [SugarContent] 0.6 [ProteinContent] 79.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder.", "Add the garlic. Combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight.", "Pass the cold mixture through a meat grinder with the coarsest disc inserted.", "Attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go.", "Alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine. When all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing." ]
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[Name] Italian Sausage Sweet [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 1999-11-11T22:51:00Z [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] Breakfast [Keywords] ["Pork", "Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "3", "2", "1 1/2", "5", "3", "1", "5"] [RecipeIngredientParts] ["fennel seeds", "white pepper", "sage leaves", "cloves", "salt", "white wine", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1057.5 [FatContent] 71.4 [SaturatedFatContent] 24.7 [CholesterolContent] 299.4 [SodiumContent] 1676.0 [CarbohydrateContent] 3.5 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 85.5 [RecipeServings] nan [RecipeYield] 5 pounds [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 ingredients very well in a large bowl (you're looking for a moist but not runny mixture].", "Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be.", "Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.", "Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer.", "Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat] until the sausage is heated through, approximately 15 minutes.", "Drain and let rest for about 15 minutes before slicing; serve while warm." ]
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[Name] Italian Sausage Sweet II [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 1999-11-11T22:51:00Z [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] Breakfast [Keywords] ["Pork", "Meat", "European", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["salt", "fennel seeds", "black pepper", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1016.7 [FatContent] 71.3 [SaturatedFatContent] 24.7 [CholesterolContent] 299.4 [SodiumContent] 3069.3 [CarbohydrateContent] 2.3 [FiberContent] 0.4 [SugarContent] 1.7 [ProteinContent] 85.2 [RecipeServings] nan [RecipeYield] 5 pounds [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 ingredients very well in a large bowl (you're looking for a moist but not runny mixture].", "Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be.", "Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.", "Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer.", "Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat] until the sausage is heated through, approximately 15 minutes.", "Drain and let rest for about 15 minutes before slicing; serve while warm." ]
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[Name] Italian Sausage [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Italian Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "4", "4", "1", "8"] [RecipeIngredientParts] ["salt", "black pepper", "fennel seeds", "oregano", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 538.1 [FatContent] 40.9 [SaturatedFatContent] 14.2 [CholesterolContent] 161.0 [SodiumContent] 438.7 [CarbohydrateContent] 0.5 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 39.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cut the pork into 1 1/2\" cubes. Sprinkle combined seasoning on pork and toss to distribute. Grind. Shape sausage into patties.
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[Name] Bourbon Chocolate Bread Pudding [AuthorId] 1809 [AuthorName] Dale Goodman [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Bourbon Chocolate Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/4", "5", "1", "3/4", "2", "8 -10", "3", "3", "4", "2/3", "1/4"] [RecipeIngredientParts] ["milk", "eggs", "brown sugar", "vanilla", "white chocolate", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.0 [FatContent] 21.3 [SaturatedFatContent] 12.2 [CholesterolContent] 116.6 [SodiumContent] 224.7 [CarbohydrateContent] 64.8 [FiberContent] 4.3 [SugarContent] 40.8 [ProteinContent] 10.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. In a large mixing bowl stir together milk, eggs, syrup, brown sugar, and vanilla. Spread bread cubes in an ungreased 3 qt. rectangular baking dish. Sprinkle with chopped semisweet and white chocolate. Pour egg mixture evenly over bread. Bake, uncovered, for 50 to 55 minutes or until pudding is puffy and knife inserted near center comes out clean. Cool slightly (pudding will fall in center]. Drizzle with warm Bourbon Chocolate Sauce. Bourbon Chocolate Sauce: In a heavy saucepan stir 4 ounces chopped semisweet chocolate over low heat just until melted. Stir in 2/3 cup whipping cream and 1/4 cup sugar. Cook and stir over medium heat for 5 to 6 minutes or just until mixture begins to boil. Remove from heat; whisk until smooth. Stir in 2 to 3 Tbsp. bourbon, if desired.C ool slightly before serving.
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[Name] Pumpkin Bread Pudding with Caramel Sauce [AuthorId] 1809 [AuthorName] Dale Goodman [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T22:51:00Z [Description] Make and share this Pumpkin Bread Pudding with Caramel Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 - 1 1/4", "3 1/4", "1 1/2", "5", "3/4", "2", "1 1/2", "1/3", "8 -10", "10", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["pumpkin", "milk", "eggs", "brown sugar", "vanilla", "pumpkin pie spice", "golden raisin", "anise seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.7 [FatContent] 11.2 [SaturatedFatContent] 6.0 [CholesterolContent] 129.7 [SodiumContent] 204.0 [CarbohydrateContent] 36.9 [FiberContent] 0.9 [SugarContent] 19.1 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] 12 [RecipeInstructions] ["Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard seeds or save for roasting.Place pumpkin, cut side down, on a lightly greased baking pan.Bake, uncovered, for 30 minutes or until almost tender.Remove peel; cut baked pumpkin into 3/4 inch pieces.", "In a large mixing bowl stir together milk, eggnog, eggs, sugar, vanilla and pumpkin pie spice.sprinkle raisins on bottom of an ungreased 3 qt. rectangular baking dish.Spread bread over raisins.Pour egg mixture evenly over bread.", "Carefully stir in cubed pumpkin.", "Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.", "Cool pudding slightly (pudding will fall in center]. Drizzle with Warm Caramel Sauce. Makes 12 servings.", "Warm Caramel Sauce: In a heavy saucepan melt caramel squares with whipping cream over low heat, stirring constantly until smooth.", "Stir in anise seed and rum flavoring, if desired.", "Cool slightly before serving Recipes from Better Homes and Gardens Magazine" ]
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[Name] Kesari Bhat [AuthorId] 1919 [AuthorName] Hetal Shah [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-11-24T05:38:00Z [Description] Make and share this Kesari Bhat recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Asian", "Indian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "3", "3", NA, "1"] [RecipeIngredientParts] ["rava", "banana", "sugar", "milk", "ghee", "cashew nuts", "pista", "raisins", "saffron"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 645.1 [FatContent] 28.8 [SaturatedFatContent] 17.7 [CholesterolContent] 75.4 [SodiumContent] 31.3 [CarbohydrateContent] 91.8 [FiberContent] 2.6 [SugarContent] 54.5 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put Rava, Bananas, Sugar, Milk in a saucepan. Wait for a while till it gets sufficiently heated. Continue stirring until the rava is cooked. (all the milk and ghee will have been absorbed and the banana is completely incorporated- It could take about 20 minutes]. Fry cashew, raisins and pista in ghee and add it to the above. Add Saffron [ Saffron immersed in 1 tbsp milk ].
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[Name] Oyster Stuffing [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-11-24T19:47:00Z [Description] Make and share this Oyster Stuffing 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/43/66/3Jbn9ymVRZmSQGNHhHSR_oyster-stuffing-maple-turkey-3792.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/66/0b8Vr1zTCmeNnAmxVfMC_oyster-stuffing-maple-turkey-3802.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/66/SV1PnUoTqiJGXxqLi7dC_oyster-stuffing-maple-turkey-3784.jpg"] [RecipeCategory] Winter [Keywords] ["< 30 Mins", "Oven", "Oysters"] [RecipeIngredientQuantities] ["1", "1", "4 -8", "1", "2", "1/4 - 1/2", "1", "1", "3/4", "1/2", "1/4", "1/8", "1", "2"] [RecipeIngredientParts] ["butter", "celery", "onions", "fresh parsley", "sage", "thyme", "salt", "black pepper", "nutmeg", "clove", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 278.9 [FatContent] 9.4 [SaturatedFatContent] 4.5 [CholesterolContent] 44.5 [SodiumContent] 674.3 [CarbohydrateContent] 37.1 [FiberContent] 2.5 [SugarContent] 4.9 [ProteinContent] 11.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl. Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender. Remove from heat and stir in the spices. Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes. Oyster juice may be used in place of some of the stock.
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[Name] Lightened Green Bean Casserole [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 1999-11-24T20:13:00Z [Description] classic thanksgiving dish, this replaces the heavy in fat cream of mushroom soup version. Ok, this is my recipe. I made it for Thanksgiving 2002 and I was also extremely disappointed. I originally got it from Cooking Light, and made it a few years ago. I loved it back then, but this year it just didn't work. Not sure what is wrong... [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1/2", "1/2", "1", "1/2", "2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["onion", "flour", "skim milk", "lowfat swiss cheese", "low-fat sour cream", "sugar", "salt", "French style green beans", "herb seasoned stuffing mix", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 83.8 [FatContent] 3.4 [SaturatedFatContent] 1.7 [CholesterolContent] 9.4 [SodiumContent] 348.2 [CarbohydrateContent] 8.5 [FiberContent] 1.8 [SugarContent] 1.6 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] coat medium saucepan with cooking spray and place over medium heat until hot. add onion, saute 5 min. add flour, and cook 1 min, stirring constantly. gradually add the milk, stirring until blended. stir in the cheese, sour cream, sugar and salt, cook 5 min until thick and bubbly. place green beans in an 8 in square baking dish, pour sauce over. combine stuffing mix, margarine and egg white; and sprinkle over green beans. bake at 350 for 25 min.
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[Name] Garlic Mashed Potatoes III [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-11-24T20:24:00Z [Description] Make and share this Garlic Mashed Potatoes 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/43/68/picGE0ccn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/68/pic0ymFZO.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "6", "1/2", "1/4", "2", "1/2", "1/8"] [RecipeIngredientParts] ["baking potatoes", "garlic", "2% low-fat milk", "parmesan cheese", "margarine", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 168.6 [FatContent] 4.2 [SaturatedFatContent] 1.4 [CholesterolContent] 4.0 [SodiumContent] 239.4 [CarbohydrateContent] 29.1 [FiberContent] 2.5 [SugarContent] 2.0 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place potatoes and garlic in a sauce pan, cover with water and bring to a boil. reduce heat and simmer for 20 min and drain. Return potatoes and garlic to the pan, add remaining ingredients. Beat at medium speed or mash until smooth.
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[Name] Homemade Cranberry Relish [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 1999-11-24T20:36:00Z [Description] Make and share this Homemade Cranberry Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["cranberries", "sugar", "water", "orange zest"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 228.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 59.0 [FiberContent] 2.8 [SugarContent] 53.6 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] combine everything (except almonds] in a skillet. cook uncovered over medium heat until most of the cranberries pop open and the mixture is thickened, 7-10 minute. if desired, add almonds. let cool, and serve or refrigerate up to a day.
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[Name] Roasted Potatoes With Sage and Garlic [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 1999-11-26T19:16:00Z [Description] Make and share this Roasted Potatoes With Sage and Garlic 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/43/70/pic944c9t.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/70/picT61XA6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/70/picWplCBM.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1 1/2", "4", "1/4", "1", NA, NA] [RecipeIngredientParts] ["small potatoes", "flour", "garlic cloves", "sage leaf", "unsalted butter", "kosher salt", "fresh pepper"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 230.4 [FatContent] 8.3 [SaturatedFatContent] 2.5 [CholesterolContent] 7.6 [SodiumContent] 28.4 [CarbohydrateContent] 35.7 [FiberContent] 4.4 [SugarContent] 2.0 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F and place a large, heavy skillet or roasting pan in the oven to heat. Place the potatoes in a large saucepan and cover with cold salted water. Put on high heat to boil. Once boiling, lower heat and simmer for 5 minutes. Drain the potatoes well, and place on paper towels. put the flour on a plate. When the potatoes are dry, roll them in the flour to coat. Remove the hot skillet from the oven and add the oil and potatoes. Roast, shaking the pan occasionally until the potatoes are golden brown all over, about 30 minutes. Remove from the oven and add the garlic, sage and butter. Return to the oven for one minute. Season generously with salt and pepper and serve.
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[Name] Fried Sage Leaves [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 1999-11-27T16:10:00Z [Description] an unexpected treat. i first discovered these at a favorite restaurant in seattle, marco's supper club. this dish is a lot of fun and a big surprise for guests. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/71/picHg4VmI.jpg" [RecipeCategory] Summer [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", NA, "30", "3", "3", "1", "1", NA] [RecipeIngredientParts] ["flour", "sage leaves", "mayonnaise", "garlic", "extra virgin olive oil", "lemon juice", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 549.8 [FatContent] 61.3 [SaturatedFatContent] 8.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 2.0 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["place the vegetable oil in a skillet and heat over medium heat.", "combine the mayo, olive oil, garlic and lemon juice into a dipping sauce. season with salt as necessary.", "lightly dust the sage leaves with flour, shaking off any excess. drop into the hot oil and cook until crispy and bright green, ~30 seconds. remove with a slotted spoon and drain on paper towels.", "serve with the dipping sauce. you can experiment with other savory sauces as well, though the sage leaves are rather fragile, so you will need to be careful." ]
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[Name] Sage Biscuits [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-11-27T16:18:00Z [Description] Make and share this Sage Biscuits 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/43/72/picEPLDxG.jpg" [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "6", "1/4", "3/4", "1"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "unsalted butter", "sage leaf", "buttermilk", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 189.0 [FatContent] 9.4 [SaturatedFatContent] 5.8 [CholesterolContent] 24.6 [SodiumContent] 432.2 [CarbohydrateContent] 22.4 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 3.6 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. Sift together the flour, baking powder, baking soda and salt. Cut the cold butter into the flour until it resembles coarse meal. Stir in the sage. Stir in the buttermilk until the dry ingredients are just moistened. Lightly flour your hands and work the dough into a square about 7\" x 7\", 1/2\" thick, on a floured surface. Cut the dough into 9 squares, and place on a baking sheet. Brush the tops with the melted butter and bake until golden brown, 12-14 minute. Serve warm.
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[Name] Trout Roasted with Sage, Walnuts and Bacon [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-11-27T16:24:00Z [Description] Make and share this Trout Roasted with Sage, Walnuts and Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] Trout [Keywords] ["Fruit", "Nuts", "Spring", "Summer", "Winter", "Roast", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1", "1/2", "15", "4", NA, NA, "1", NA, "4"] [RecipeIngredientParts] ["bacon", "shallot", "walnuts", "sage leaves", "trout", "kosher salt", "black pepper", "lemon wedge", "watercress"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 436.7 [FatContent] 30.6 [SaturatedFatContent] 5.5 [CholesterolContent] 102.5 [SodiumContent] 217.4 [CarbohydrateContent] 3.0 [FiberContent] 1.0 [SugarContent] 0.4 [ProteinContent] 37.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] preheat the oven to 450. in a medium skillet, fry the bacon until it is cooked through and very lightly browned, ~5 min. remove the bacon and set aside. pour out the excess bacon grease and return the skillet to the stove. add the shallot and walnuts, toasting and shaking the pan, until the walnuts are lightly browned, 3-4 min. remove the pan from the heat and stir in the bacon and sage leaves. season the fish inside and out with salt and pepper. brush the skin lightly with vegetable oil. divide the bacon mixture between the 4 trout, stuffing it in the cavity of each fish. place the fish in a large roasting pan fitted with a rack. roast until the fish is just cooked through, ~15 min. transfer to plates and serve with lemon and garnished with the watercress.
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[Name] Rack of Lamb With Sage Crust [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-11-27T16:35:00Z [Description] Make and share this Rack of Lamb With Sage Crust recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/74/picCgMsNG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/74/picu3kLM8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/74/pic1SRG23.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/74/piciiTFUc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/74/picTOtZ87.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/74/picJbG9Xo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/74/picJINc7V.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Winter", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, "2", "2", "3", "4", "2/3", "1/4", "2", NA] [RecipeIngredientParts] ["racks of lamb", "kosher salt", "black pepper", "parmesan cheese", "garlic cloves", "fresh sage leaf", "olive oil", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1165.0 [FatContent] 91.2 [SaturatedFatContent] 39.8 [CholesterolContent] 187.5 [SodiumContent] 629.5 [CarbohydrateContent] 40.4 [FiberContent] 2.7 [SugarContent] 3.5 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 475°F. Season the lamb generously with salt and pepper. Place a large cast-iron skillet over high heat, when very hot, add the oil and sear one of the racks all over until it is very brown, about 2 minutes per side. Transfer to a roasting pan fitted with a rack, laying it rounded side up. Repeat with the remaining rack. Cover with foil and set aside. Place the remaining ingredients, except the vinegar, in a food processor. Add 1/2 tsp salt and 1/4 tsp pepper, and process until it forms a paste. Press the paste onto the racks. Roast until desired doneness, 15 min for medium rare. Allow to rest for 5 min, covered, then carve and serve drizzled with balsamic vinegar.
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[Name] Chocolate Bread and Butter Pudding II [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] PT30M [PrepTime] PT24H [TotalTime] PT24H30M [DatePublished] 1999-11-27T16:44:00Z [Description] Make and share this Chocolate Bread and Butter Pudding II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["9", "5", "15", "1/4", "1/2", "6", "1", "3", NA] [RecipeIngredientParts] ["heavy cream", "dark rum", "sugar", "unsalted butter", "cinnamon", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 699.6 [FatContent] 55.2 [SaturatedFatContent] 33.1 [CholesterolContent] 238.3 [SodiumContent] 326.0 [CarbohydrateContent] 45.0 [FiberContent] 4.8 [SugarContent] 18.8 [ProteinContent] 10.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove the crusts from the bread and cut each slice into 4 triangles, set aside. In the top of a double boiler, combine chocolate, cream, rum, sugar, butter, and cinnamon, and place over simmering water. cook, stirring occasionally, until everything is completely melted. Set aside. Whisk the eggs, then slowly add the chocolate mixture to them. spoon half of the mixture into a 7x9x2 baking dish. Arrange half the bread pieces in the next layer; repeat with chocolate and bread. Gently press the top layer down so it becomes covered with chocolate. Cover the dish with plastic and allow to stand at room temperature for 2 hours, and then refrigerate for 24 or 48 hours. When ready to cook, preheat oven to 350°F Bake on top shelf of oven til the top is crunchy, but the inside is soft, 30-35 minutes. Let stand 10 min before serving with whipped cream.
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[Name] Salsa Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-11-29T22:25:00Z [Description] Make and share this Salsa Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Free Of...", "< 60 Mins", "Refrigerator", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["tomatoes", "onion", "green chilies", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.9 [FatContent] 1.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 2.4 [FiberContent] 0.6 [SugarContent] 1.4 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] You can add other ingredients you like as well such as sliced olives and black beans. Combine all ingredients in a small bowl and chill for 30 minutes or long before serving.
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[Name] Homemade Tortilla Chips [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 1999-11-29T22:47:00Z [Description] Make and share this Homemade Tortilla Chips 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/43/78/JmWkSEEyRxKubQd9opBV_czips5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/78/picTofCRk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/78/01488242940.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/78/dxVz3y8dT8WXuJ2wxg61_czips6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/78/Ag4P7N1aSFCU0edNikIp_czips1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/78/pic2BzhA2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/78/picXfn9Lf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/78/picikXxz6.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] ["flour tortillas", "corn tortilla"] [AggregatedRating] 4.5 [ReviewCount] 57.0 [Calories] 418.9 [FatContent] 15.7 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 731.4 [CarbohydrateContent] 59.0 [FiberContent] 3.6 [SugarContent] 2.2 [ProteinContent] 9.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["With a pastry brush, paint a very light coating of oil on one side of each tortilla.", "Stack the tortillas greased side up in an even pile.", "With a sharp, heavy knife (or serrated knife] cut the stack in half, then into quarters, then into eighths.", "Separate the pieces and arrange them greased side up on a lightly oiled baking sheet.", "Toast the chips in a preheated 350 degree oven for about 10 minutes or until they are crisp and just beginning to brown lightly; watch them closely so they don't become over baked." ]
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[Name] Tortilla Roll Up [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-11-29T22:49:00Z [Description] Make and share this Tortilla Roll Up recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1 1/2", "1 1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["tortillas", "sour cream", "cheese", "green onion", "tomatoes", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 786.9 [FatContent] 34.4 [SaturatedFatContent] 16.9 [CholesterolContent] 69.4 [SodiumContent] 2046.0 [CarbohydrateContent] 86.6 [FiberContent] 4.3 [SugarContent] 2.8 [ProteinContent] 32.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In bowl stir together sour cream, cheese and crabmeat. Spread 1/2 cup mixture on each tortilla. Top with desired topping. Microwave (or pop in oven] just until cheese is melted.
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[Name] Cinco de Mayo [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-29T23:33:00Z [Description] Make and share this Cinco de Mayo recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Black Beans", "Beans", "Mexican", "Kid Friendly", "< 30 Mins", "Oven", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3", "1", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["onion", "tortilla chips", "fresh garlic", "mozzarella cheese", "green pepper", "black beans", "tomatoes", "onion", "sour cream", "salsa"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 443.1 [FatContent] 21.6 [SaturatedFatContent] 4.6 [CholesterolContent] 16.8 [SodiumContent] 437.9 [CarbohydrateContent] 54.3 [FiberContent] 5.3 [SugarContent] 4.2 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a non-stick pan (or use a teaspoon of oil in regular pan] to saute onions on medium high until clear. Add garlic and saute for one minute. Add beans, pepper, and jalapenos to pan, cook and stir for about 10 minutes. Take the pan off the stove, transfer the contents to a bowl. Mash bean mixture until smooth, only adding water if necessary to make puree smooth. Place chips on a baking sheet. Spread beans, onions and pepper mixture evenly on top of tortilla chips. Then sprinkle with cheese and diced tomatoes. Bake until cheese melts, about 10 minutes. Arrange chopped onions and toppings around serving dish. Each guest tops his or her own nachos with toppings of their choice.
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[Name] Hot Seafood Mexican Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-11-29T23:35:00Z [Description] Make and share this Hot Seafood Mexican Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "3/4", "1/4"] [RecipeIngredientParts] ["Velveeta cheese", "small shrimp", "tomato sauce", "dry sherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 917.8 [FatContent] 51.4 [SaturatedFatContent] 32.6 [CholesterolContent] 345.2 [SodiumContent] 4439.6 [CarbohydrateContent] 28.1 [FiberContent] 0.7 [SugarContent] 20.7 [ProteinContent] 70.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt cheese carefully in double boiler over very low heat. Add peppers to taste, tomato sauce, and sherry. Add seafood. Serve hot with tortilla chips.
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[Name] Chili Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-29T23:37:00Z [Description] Make and share this Chili Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] "Philadelphia Cream Cheese" [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 146.0 [FatContent] 10.5 [SaturatedFatContent] 5.8 [CholesterolContent] 32.9 [SodiumContent] 428.8 [CarbohydrateContent] 9.0 [FiberContent] 3.1 [SugarContent] 1.0 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat chili; mix in cream cheese until softened. Stir well and serve hot.
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[Name] Creamy Spinach Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-29T23:39:00Z [Description] Make and share this Creamy Spinach Dip 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/43/83/picUyAe0R.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["frozen spinach", "parsley", "green onion", "Miracle Whip", "dill weed", "sour cream", "lemon pepper"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 152.0 [FatContent] 12.7 [SaturatedFatContent] 7.7 [CholesterolContent] 25.3 [SodiumContent] 93.5 [CarbohydrateContent] 6.8 [FiberContent] 2.8 [SugarContent] 1.0 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Mix together, and serve with bread. Excellent served on Pumpernickel Bread."
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[Name] Curry Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 1999-11-29T23:41:00Z [Description] Make and share this Curry Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/4", "1", NA] [RecipeIngredientParts] ["mayonnaise", "salt", "curry powder", "black pepper", "onion", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 4.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 291.3 [CarbohydrateContent] 0.9 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all in a bowl and mix thoroughly. Cover and chill at least 2 hours. Use for dip with raw vegetables.
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[Name] Tempting Tuna Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 1999-11-29T23:45:00Z [Description] Make and share this Tempting Tuna Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["cream cheese", "sour cream", "chives", "tuna", "Worcestershire sauce", "salt", "stuffed green olive"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.3 [FatContent] 21.9 [SaturatedFatContent] 12.8 [CholesterolContent] 67.5 [SodiumContent] 279.9 [CarbohydrateContent] 3.6 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend cream cheese and sour cream until fluffy. Add remaining ingredients. Blend gently but thoroughly. Chill 2 hours to blend flavors. Serve with vegetables, crackers or chips.
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[Name] Guacamole II [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-29T23:49:00Z [Description] Make and share this Guacamole II recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1/2", NA, "1", "1"] [RecipeIngredientParts] ["avocados", "onion", "green chili pepper", "vinegar", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.2 [FatContent] 9.9 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 7.5 [FiberContent] 4.9 [SugarContent] 1.4 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat first 5 ingredients together with electric mixer on medium speed until smooth. Chop tomato finely with knife; fold into mixture. Serve with chips.
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[Name] Piquant Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 1999-11-29T23:51:00Z [Description] Make and share this Piquant Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1 1/2", "1", "1", "1/2", "1/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["cottage cheese", "sour cream", "Worcestershire sauce", "hard-boiled egg", "garlic clove", "green pepper", "dry mustard", "catsup", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.5 [FatContent] 9.8 [SaturatedFatContent] 5.8 [CholesterolContent] 54.8 [SodiumContent] 336.6 [CarbohydrateContent] 3.6 [FiberContent] 0.2 [SugarContent] 1.1 [ProteinContent] 4.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix cottage cheese and sour cream. Stir in remaining ingredients. Cover and chill 2 hours to blend flavors. Serve with crackers, chips or vegetables.
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[Name] Crab Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-11-29T23:53:00Z [Description] Make and share this Crab Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Very Low Carbs", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1/4", "1", NA] [RecipeIngredientParts] ["cream cheese", "green onions", "sherry wine", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 256.3 [FatContent] 20.1 [SaturatedFatContent] 12.5 [CholesterolContent] 83.2 [SodiumContent] 731.1 [CarbohydrateContent] 2.3 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Mix all ingredients except almonds. Warm in oven. Sprinkle with slivered almonds before serving.
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[Name] Crab Dip (Hot or Cold) [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-11-29T23:56:00Z [Description] Make and share this Crab Dip (Hot or Cold) recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/8", "1", "1", "1"] [RecipeIngredientParts] ["frozen crab", "sour cream", "lemon juice", "artichokes", "dill weed", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.1 [FatContent] 15.6 [SaturatedFatContent] 9.4 [CholesterolContent] 72.2 [SodiumContent] 951.1 [CarbohydrateContent] 18.7 [FiberContent] 4.4 [SugarContent] 0.5 [ProteinContent] 19.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Stir together soup, sour cream, lemon juice, and hot pepper sauce until blended. Add crab, artichokes, cheese and dill. Serve with crackers. To serve hot: Use only 3/4 cup sour cream and add 4 ounces cream cheese. Proceed as above. Bake until bubbly.
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[Name] Hot Cheese and Sausage Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-11-29T23:59:00Z [Description] Make and share this Hot Cheese and Sausage Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/3", "1", "1/2"] [RecipeIngredientParts] ["pork sausage", "green onion", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.3 [FatContent] 13.9 [SaturatedFatContent] 6.5 [CholesterolContent] 38.4 [SodiumContent] 723.2 [CarbohydrateContent] 7.0 [FiberContent] 0.8 [SugarContent] 0.7 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a saucepan brown sausage and add green onions. Drain off excess grease. Stir in soup and water. Heat until bubbling, stir occasionally. Pour into heated serving dish. Serve with vegetables or chips.
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[Name] Dill Salmon Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-11-30T00:00:00Z [Description] Make and share this Dill Salmon Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1/8", "1"] [RecipeIngredientParts] ["fresh dill", "dried dill weed", "mayonnaise", "sour cream", "horseradish", "pepper", "salmon", "salmon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.8 [FatContent] 8.2 [SaturatedFatContent] 1.7 [CholesterolContent] 59.9 [SodiumContent] 474.6 [CarbohydrateContent] 5.9 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 24.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium bowl, combine soup, mayonnaise, horse-radish, dill and pepper. Mix well. Add salmon; mix lightly. Cover, chill at lease 15 minutes. Serve with vegetables or chips.
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[Name] Bread Bowl Spinach Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 1999-11-30T00:02:00Z [Description] Make and share this Bread Bowl Spinach Dip 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/43/92/4s8AFQhT9qYlbXYo08gj_Image0734_spinach-dip-4392.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/92/DUrLrlwnT4exmmdQQEPz_Image0736_spinach-dip-4392.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/92/GHSpyi7DQiucsTyk63bN_Image0743_spinach-dip-4392.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/92/MdS5hgf0QAu4rIgqMTIm_Image0736_spinach-dip-4392.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/92/DEVKYsicT6OCmMfR4vgl_Image0743_spinach-dip-4392.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/92/4KHpLTnbT8q9rnqPH7bR_Image0734_spinach-dip-4392.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/92/28wN9TmrRtCmx82PF5nO_spinach%20dip%20%20boule%20.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/92/FUPVLrYkR72cHmBLpDwi_spinach%20dip%20%20boule%20.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/92/gyRhS30SqmIvyps3dvKW_spinach%20dip%20%20boule%20.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/43/92/picSIEjU6.jpg"] [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA] [RecipeIngredientParts] ["mayonnaise", "sour cream", "spinach"] [AggregatedRating] 5.0 [ReviewCount] 37.0 [Calories] 84.9 [FatContent] 7.8 [SaturatedFatContent] 4.4 [CholesterolContent] 19.9 [SodiumContent] 68.1 [CarbohydrateContent] 2.8 [FiberContent] 1.0 [SugarContent] 1.5 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] Mix first four ingredients well and refrigerate 6 hours. Create cavity inside french or sour dough bread loaf. Reserve pieces for dip. Fill the cavity with Spinach Dip. Makes 2 cups.
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[Name] Spinach Dip II [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-30T00:04:00Z [Description] Make and share this Spinach Dip 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/43/93/picHzUG4g.jpg" [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2 - 2", "1", "1", "3"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "frozen spinach", "water chestnuts", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 33.0 [Calories] 157.3 [FatContent] 12.1 [SaturatedFatContent] 6.8 [CholesterolContent] 30.2 [SodiumContent] 681.3 [CarbohydrateContent] 9.7 [FiberContent] 2.0 [SugarContent] 2.9 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] 3 cups [RecipeInstructions] Stir all ingredients until well mixed. Cover; chill. Makes 3 cups.
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[Name] Hot Artichoke Dip II [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-11-30T00:06:00Z [Description] Make and share this Hot Artichoke Dip II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/2", "1/8", "1"] [RecipeIngredientParts] ["Best Foods Mayonnaise", "parmesan cheese", "sour cream", "artichoke hearts"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 157.8 [FatContent] 9.2 [SaturatedFatContent] 5.3 [CholesterolContent] 20.4 [SodiumContent] 511.4 [CarbohydrateContent] 13.9 [FiberContent] 5.7 [SugarContent] 1.3 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Stir all ingredients until well mixed. Spoon into small ovenproof dish. Bake for 30 minutes or until bubbly.
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[Name] Bacon Horseradish Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-30T00:08:00Z [Description] Make and share this Bacon Horseradish Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["mayonnaise", "bacon bits", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 145.9 [FatContent] 13.6 [SaturatedFatContent] 7.3 [CholesterolContent] 35.5 [SodiumContent] 211.5 [CarbohydrateContent] 3.4 [FiberContent] 0.5 [SugarContent] 3.2 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] Stir all ingredients until well mixed. Cover; chill. Makes 2 cups.
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[Name] Peanut Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-30T00:11:00Z [Description] Make and share this Peanut Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Weeknight", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2/3", "4", "6", "1", "1/2"] [RecipeIngredientParts] ["crunchy peanut butter", "chili sauce", "brown sugar", "soy sauce", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 357.7 [FatContent] 21.5 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 529.6 [CarbohydrateContent] 35.5 [FiberContent] 4.6 [SugarContent] 26.1 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Cover and refrigerate 24 hours. Serve with celery and carrots or whatever suits your fancy.
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[Name] Salmon Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-30T00:12:00Z [Description] Make and share this Salmon Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["salmon", "onions", "lemon juice", "cream cheese", "liquid smoke", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 177.7 [FatContent] 13.7 [SaturatedFatContent] 5.1 [CholesterolContent] 39.2 [SodiumContent] 158.9 [CarbohydrateContent] 4.0 [FiberContent] 1.2 [SugarContent] 0.7 [ProteinContent] 10.6 [RecipeServings] 12.0 [RecipeYield] 1 batch [RecipeInstructions] Mix first five ingredients together and refrigerate for several hours. Form into a log shape, then roll in a mixture of nuts and parsley.
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[Name] Shrimp Butter [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-30T00:13:00Z [Description] Make and share this Shrimp Butter recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "mayonnaise", "butter", "onion"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 250.9 [FatContent] 26.1 [SaturatedFatContent] 15.5 [CholesterolContent] 77.4 [SodiumContent] 238.4 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 1.8 [ProteinContent] 2.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Blend butter, cream cheese and mayonnaise. Add onion and shrimp. Serve at room temperature on assorted crackers.
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[Name] Shrimp and Cream Cheese Appetizer [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-30T00:14:00Z [Description] Make and share this Shrimp and Cream Cheese Appetizer recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1"] [RecipeIngredientParts] "cream cheese" [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 113.0 [FatContent] 10.0 [SaturatedFatContent] 6.3 [CholesterolContent] 58.8 [SodiumContent] 115.7 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place cream cheese on serving dish. Cover with cocktail sauce. Top with shrimp. Serve with your favorite crackers or chips.
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[Name] Roasted Garlic Puree Dip [AuthorId] 1920 [AuthorName] Ruth Dearing [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 1999-11-30T00:16:00Z [Description] This recipe is very versatile. The roasted garlic puree can be used on cooked vegetables, fish, steaks, salad greens and baked potatoes. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "4", "3/4", "1", "2", NA] [RecipeIngredientParts] ["garlic heads", "cream cheese", "blue cheese", "milk", "fresh dill", "dried dill", "fresh parsley", "red cabbage head"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.2 [FatContent] 33.1 [SaturatedFatContent] 20.9 [CholesterolContent] 101.6 [SodiumContent] 508.2 [CarbohydrateContent] 13.9 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 12.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove outer covering on garlic. Do not peel or separate the cloves. Place each garlic head on a large square of heavy aluminum foil. Fold up the foil so the cloves are completely wrapped. Bake for 1 hour at 350°F Remove garlic from oven and cool for ten minutes. Separate cloves and squeeze cloves to remove cooked garlic. Discard skins. In food processor, mix garlic, cheeses, milk, and dill until smooth. Place in serving dish. Sprinkle with parsley. Serve in hollowed out red cabbage in basket surrounded by assorted vegetables for dipping. Note: This recipe is very versatile. The roasted garlic puree can be used on cooked vegetables, fish, steaks, salad greens and baked potatoes.
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[Name] Drunken Dogs [AuthorId] 1921 [AuthorName] Tonkcats1 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 1999-11-12T04:10:00Z [Description] Make and share this Drunken Dogs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["ketchup", "brown sugar", "Bourbon", "water", "all beef wieners", "onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 413.6 [FatContent] 27.0 [SaturatedFatContent] 10.6 [CholesterolContent] 48.1 [SodiumContent] 1440.2 [CarbohydrateContent] 24.6 [FiberContent] 0.3 [SugarContent] 22.4 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine ketchup, brown sugar, bourbon and water in electric skillet or crock-pot. Add wieners and onion, stirring well. Cover and cook on low heat for 1 hour.
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[Name] Broccoli Ziti Bake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-12T04:14:00Z [Description] Make and share this Broccoli Ziti Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "3 -4", "8", "4", "1", "1", "1/2", "1/2", "3/4", "3", "4", "1/2", NA] [RecipeIngredientParts] ["head broccoli", "onion", "fresh mushrooms", "lowfat mozzarella cheese", "romano cheese", "olive oil", "egg", "thyme", "dry basil", "salt", "bacon", "garlic", "ziti pasta", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.1 [FatContent] 12.7 [SaturatedFatContent] 5.8 [CholesterolContent] 61.6 [SodiumContent] 633.8 [CarbohydrateContent] 35.9 [FiberContent] 3.1 [SugarContent] 3.5 [ProteinContent] 19.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cut the broccoli into 2 inch bite size pieces. Peel the stalk of the broccoli and cut it into 2 inch pieces.", "Place the broccoli in a steamer and steam for 10 minutes. Do not over cook them. Transfer to a bowl and set aside.", "In a small bowl, add the crushed garlic and salt. Mash into a paste and set aside.", "In a small skillet, cook the bacon until crisp. Remove and drain on paper towels.", "Heat the olive oil in a medium skillet. Add the onion, garlic, bacon, thyme, basil, mushrooms and black pepper. Saute until limp and all water has gone.", "In the meantime, bring a large pot of water to a rapid boil. Add the ziti and stir. Cook for 10-12 minutes or until tender.", "Drain and return the ziti to the pot. Add the egg and stir to blend.", "Stir in the broccoli and mushroom mixture.", "Transfer half the pasta to a 9x9 baking dish.", "Sprinkle the layer with half of the Mozzarella cheese and Romano cheese.", "Add the remaining half of pasta to the baking dish and sprinkle with the cheeses.", "Bake covered in a preheated 350: F oven for 30 minutes." ]
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[Name] Boulangere Potatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-11-12T04:15:00Z [Description] Make and share this Boulangere Potatoes 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/44/05/01496237669.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/05/picyqZRtI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/05/picHk9GMe.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Low Protein", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2/3", "1", "7", "2"] [RecipeIngredientParts] ["potatoes", "onion", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 3066.5 [FatContent] 233.6 [SaturatedFatContent] 71.9 [CholesterolContent] 228.1 [SodiumContent] 1327.0 [CarbohydrateContent] 221.5 [FiberContent] 26.3 [SugarContent] 34.2 [ProteinContent] 35.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Saute the potatoes in hot oil until golden. Drain. Saute the onions in the butter until soft. Layer the potatoes and onions in a baking dish. Add the stock and garnish. Bake at 350 degrees for 1 hour.
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[Name] Lemon Cranberry Anise Bread [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-12T04:17:00Z [Description] Make and share this Lemon Cranberry Anise Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "1/2", "1", "1 1/2", "1", "1", "1/2", "2", "2", "1", "1", "1/3"] [RecipeIngredientParts] ["unbleached all-purpose flour", "whole wheat flour", "anise", "fennel seeds", "baking powder", "baking soda", "salt", "banana", "buttermilk", "egg", "light brown sugar", "canola oil", "lemon juice", "lemon, rind of", "vanilla extract", "dried cranberries"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 148.5 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 14.1 [SodiumContent] 170.2 [CarbohydrateContent] 27.6 [FiberContent] 1.7 [SugarContent] 8.9 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 16 slices [RecipeInstructions] Preheat oven to 3500F. Spray an 8-1/2 x 4 in. loaf pan with non-stick cooking spray; set aside. In a large bowl, stir together the flours, anise seeds, baking powder, baking soda and salt unti l well combined. In a food processor or blender, place the banana, buttermilk, eggs, brown sugar, oil, lemon juice, peel and vanilla; process until smooth. Pour mixture into the dry ingredients; stir just until moistened. Stir in the cranberries. Spoon into the prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from the pan; cool completely on a wire rack.
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[Name] Baked Chicken with Yogurt Crust & Peaches [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 1999-11-12T04:19:00Z [Description] Make and share this Baked Chicken with Yogurt Crust & Peaches recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "2", NA] [RecipeIngredientParts] ["herb-seasoned stuffing cubes", "skinless chicken breasts", "plain yogurt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 358.2 [FatContent] 5.3 [SaturatedFatContent] 2.1 [CholesterolContent] 144.8 [SodiumContent] 181.6 [CarbohydrateContent] 17.8 [FiberContent] 2.4 [SugarContent] 16.0 [ProteinContent] 58.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. In a food processor or blender, reduce the stuffing mix to coarse crumbs. Pour them onto a sheet of wax paper. Coat one piece of chicken breast with yogurt as thickly as possible (admittedly, this is a messy step], then dip it into the crumbs to coat. Lay the chicken in an oiled baking dish large enough to hold chicken and peaches in one layer. Repeat with the remaining chicken. Surround the chicken with the peach halves, cut side down. Sprinkle the peaches (not the chicken] with cinnamon sugar. Bake for 20 minutes, or until the breasts are just cooked through but not dry.
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[Name] Low-Fat Creamy Green Chile Soup (High Fiber) [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-11-12T04:21:00Z [Description] Make and share this Low-Fat Creamy Green Chile Soup (High Fiber) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3", "1", "2", "2", "1/4", "1/8", "2", "8", "1 1/2"] [RecipeIngredientParts] ["onion", "celery", "garlic", "reduced-calorie margarine", "all-purpose flour", "chicken bouillon granule", "water", "skim milk", "chili powder", "green chilies", "anaheim chilies", "low-fat cheddar cheese"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 174.7 [FatContent] 3.3 [SaturatedFatContent] 1.3 [CholesterolContent] 7.2 [SodiumContent] 314.8 [CarbohydrateContent] 27.3 [FiberContent] 3.0 [SugarContent] 8.2 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] 6 cups [RecipeInstructions] In a 3 quart casserole combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap. Microwave at High for 3 to 4 minutes or until vegetables are crisp-tender. Add flour; stir well. Dissolve bouillon in hot water. Gradually add bouillon, milk, chili powder and pepper to mixture and stir well. Microwave at High for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes. Stir in chiles and microwave at High for 1 minute. Stir well before serving. To Serve: Ladle soup into individual serving bowl and top each bowl with 1 tablespoon cheese. Serve immediately. Makes 6 (1-cup] servings Makes 4 servings.
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[Name] Low-Fat Roasted Onion-Garlic Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-12T04:23:00Z [Description] Make and share this Low-Fat Roasted Onion-Garlic 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/44/09/picjbtUVh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/09/picNXTsZ3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/09/picROwVIG.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "3", "1", "2", "4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["Spanish onions", "shallots", "garlic", "olive oil", "chicken broth", "brandy", "fresh thyme", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 193.6 [FatContent] 5.6 [SaturatedFatContent] 1.8 [CholesterolContent] 5.5 [SodiumContent] 850.1 [CarbohydrateContent] 16.5 [FiberContent] 1.8 [SugarContent] 4.4 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Set oven rack at lowest level, preheat to 450 degrees. Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown. Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits. Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes. Season to taste with salt and pepper. Serve topped with Parmesan and perhaps some toasted French bread
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[Name] Low-Fat Thai Steak Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-12T04:25:00Z [Description] Make and share this Low-Fat Thai Steak 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/44/10/picj7tqxs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/10/picTWygNU.jpg"] [RecipeCategory] Meat [Keywords] ["Thai", "Asian", "Very Low Carbs", "High Protein", "High In...", "Spring", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "2", "2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["sirloin tip steaks", "soy sauce", "red onion", "cucumber", "red bell pepper", "lime juice", "fish sauce", "garlic", "sugar", "romaine lettuce leaves"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 2630.3 [FatContent] 164.0 [SaturatedFatContent] 66.1 [CholesterolContent] 966.7 [SodiumContent] 1564.0 [CarbohydrateContent] 8.5 [FiberContent] 1.5 [SugarContent] 4.2 [ProteinContent] 263.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat broiler or grill.", "Sprinkle the sirloin with soy sauce and rub it into the surface. Broil or grill until done to your liking, about 5 minutes on each side for rare.", "Let the steak relax for 10 minutes, then slice thinly against the grain.", "Toss with the onion and cucumber and red bell pepper.", "In a small bowl combine the lime juice, fish sauce, garlic and hot pepper sauce. Taste dressing and add sugar to taste. Pour over the salad an toss well to combine. Arrange the salad on lettuce and serve warm." ]
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[Name] Creamy Cucumber Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-12T04:26:00Z [Description] Make and share this Creamy Cucumber Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "2", "1/2"] [RecipeIngredientParts] ["cucumbers", "cider vinegar", "water", "sugar", "green onions", "yogurt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 293.6 [FatContent] 5.0 [SaturatedFatContent] 2.9 [CholesterolContent] 15.9 [SodiumContent] 88.9 [CarbohydrateContent] 54.4 [FiberContent] 5.3 [SugarContent] 34.5 [ProteinContent] 10.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put cucumbers in a non-metallic bowl. Mix together the vinegar, water and sugar. Pour over cucumbers, cover with plastic wrap and allow to marinate in the refrigerator for 24 hours. Drain cucumbers and mix in the green onions and yogurt (or sour cream or mayonnaise]. You can also add some sliced sweet onions (i.e., Vidalia] to the cucumbers when you marinate them. This recipe is on the tart side.
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[Name] Beef and Macaroni [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT7M [TotalTime] PT22M [DatePublished] 1999-11-12T04:29:00Z [Description] Make and share this Beef and Macaroni recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/3", "1", "1/3", "1", "3/4", "1", "28", "1/2", "3/4", "1/2"] [RecipeIngredientParts] ["onion", "celery", "dried parsley", "green pepper", "garlic", "macaroni", "sugar", "tomatoes", "hamburger", "American cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 289.7 [FatContent] 10.5 [SaturatedFatContent] 3.9 [CholesterolContent] 57.1 [SodiumContent] 91.2 [CarbohydrateContent] 26.8 [FiberContent] 3.7 [SugarContent] 8.0 [ProteinContent] 22.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place hamburger in large skillet. Separate into small pieces and saute till meat is brown. Remove meat from skillet and drain off most liquid.", "Place pasta in boiling water for 8 minutes and drain.", "Add 1 Tbsp olive oil to skillet and saute onion, celery, peppers, and garlic till soft.", "Add cooked pasta, hamburg, tomatoes, bouillon, parsley, sugar and pepper. Toss ingredients. Simmer slowly for 20-minutes while stirring frequently.", "Serve when flavors have blended.", "A small bowl of dry American cheese should accompany the meal with crusty bread, and green salad." ]
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[Name] Lemon Jam [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-12T04:33:00Z [Description] Make and share this Lemon Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["1", "1 3/4", "1 1/2"] [RecipeIngredientParts] ["lemon", "water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 761.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.9 [CarbohydrateContent] 199.1 [FiberContent] 3.5 [SugarContent] 190.2 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 8 x 450g jars [RecipeInstructions] Wash the lemons and, working on a large dish to catch the juices, cut the fruit into slices, remove the pips and tie them in a muslin bag. Put the fruit, juices, bag and water into a preserving pan, cover and bring carefully to the boil, simmer until the rind is soft . Remove from the heat and add the warmed sugar, stirring well until it has dissolved. Bring to the boil and reduce the heat to keep it just boiling. In about 10 minutes the jam will be cooked and thick. Remove the bag, squeezing well and put the pulp through a liquidiser or mincer. Return to the pan. Heat gently beating well with a wooden spoon to ensure that you have a soft smooth jam. Bring to the boil stirring continuously and taking great care not to burn it. Remove from the heat almost immediately. Pot and seal.
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