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[Name] Potato Squares [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] PT50M [PrepTime] PT40M [TotalTime] PT1H30M [DatePublished] 1999-11-11T12:52:00Z [Description] Make and share this Potato Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "3", "4", NA, "3", "2"] [RecipeIngredientParts] ["potatoes", "milk", "onion", "green peppers", "cheddar cheese", "eggs", "butter"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 159.6 [FatContent] 9.4 [SaturatedFatContent] 5.4 [CholesterolContent] 94.3 [SodiumContent] 136.5 [CarbohydrateContent] 11.7 [FiberContent] 1.3 [SugarContent] 1.2 [ProteinContent] 7.3 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Peel 4 medium large potatoes and grate directly into 1 cup of milk in a well buttered 8 inch square baking pan. Grate a small onion into the milk and add 3 Tbsp chopped green pepper, grated cheddar cheese, salt and pepper to taste. Beat 3 eggs well and combine. Dot with 2 tsp of butter. Bake at 350 F for about 50 minutes to 1 hour or until the pudding is richly browned. Cut into squares to serve.
[Name] Festive Carrots & Pineapple [AuthorId] 1815 [AuthorName] jludwig [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-11-12T05:25:00Z [Description] Make and share this Festive Carrots & Pineapple recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["pineapple chunks", "brown sugar", "butter", "cornstarch", "cinnamon", "carrots"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 656.4 [FatContent] 12.8 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 432.6 [CarbohydrateContent] 138.9 [FiberContent] 15.3 [SugarContent] 107.7 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine reserved pineapple juice, sugar, butter, cornstarch and cinnamon. Cook and stir until sauce is clear and thickened. Add pineapple and carrots. Heat and serve immediately. If desired, garnish with lime peel.
[Name] Chicken Tart [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-11-12T09:54:00Z [Description] Make and share this Chicken Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", NA, "1", "1", "8", "4", "1", "1"] [RecipeIngredientParts] ["flour", "butter", "chicken", "lemon juice", "dried tarragon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.0 [FatContent] 23.6 [SaturatedFatContent] 11.1 [CholesterolContent] 65.1 [SodiumContent] 70.7 [CarbohydrateContent] 22.2 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sift the flour and a pinch of salt into a bowl. Rub in the butter and lard and mix to a stiff dough with cold water. Roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin. Prick the base, line with foil and fill with dried beans. Bake at 400 F for 15 minutes. Remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown. Cut the chicken into small pieces. Put the cream into a small saucepan and heat gently. Add chicken, lemon juice and tarragon, and season well with salt and pepper. Heat gently until the chicken is hot, then turn the filling into the pastry case. Serve with salads.
[Name] Caramel Bread Pudding [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-11-11T16:19:00Z [Description] As my son says, it is like eating French Toast for dessert. :) It is very much like French Toast with a lovely caramel sauce on it. We all like it warm best. Make sure you use a 2-quart dish. Trust me, it will boil over in your stove in a 1 1/2-quart one. Oops! And don't worry, it will fall a little bit as it cools. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/ftcNkyCQbSvw5rW9ifW8_untitled-8607.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/4417/DCG2ETJNQuNV2ua488EQ_10158071054280813.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/a_270/v1/img/recipes/44/17/Z7J9oXD8RxKVNI1PeER4_Bread_pudding.JPG?rotate=270", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/picLnbosR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/picnQGBmw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/PXrobdISOdSoRu6lxXbA_Burnt_bread_pudding.Nasib_baik_sedap_walaupun_kat_atas_tu_hangus..jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/lcYr9zdlQLG6suk8Mtxd_untitled-8602.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/2RglsivdTWOVc2R30k7p_untitled-8604.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/P5pY1QaGRzJBDLH16t2v_KINDLE_CAMERA_1409660170000.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/pichhpcu1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/picX1nVW4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/picWQKya3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/pic0DwZt8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/picfRRS2g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/picrejZKH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/17/pic7X5d3v.jpg"] [RecipeCategory] Dessert [Keywords] ["Healthy", "Kid Friendly", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "4", "2", "1/2", "1/2", "1/2", "1/8"] [RecipeIngredientParts] ["water", "brown sugar", "eggs", "milk", "sugar", "vanilla extract", "cinnamon", "salt"] [AggregatedRating] 5.0 [ReviewCount] 91.0 [Calories] 371.6 [FatContent] 7.0 [SaturatedFatContent] 3.1 [CholesterolContent] 135.4 [SodiumContent] 275.1 [CarbohydrateContent] 69.5 [FiberContent] 0.7 [SugarContent] 53.5 [ProteinContent] 8.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place bread in greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean. Serve warm or cold.
[Name] Macadamia and Ginger Panforte [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-12T09:54:00Z [Description] Make and share this Macadamia and Ginger Panforte recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1", "1/4", "1/4", "1", "2", "1", "3/4", "1", NA] [RecipeIngredientParts] ["flour", "mixed spice", "white pepper", "cinnamon", "crystallized ginger", "corn syrup", "caster sugar", "vanilla essence", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.4 [FatContent] 5.8 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 16.8 [FiberContent] 1.0 [SugarContent] 6.8 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 36 2-cm (0.8-in.) slices [RecipeInstructions] ["Sift the flour, cocoa, mixed spice, pepper and cinnamon into a large bowl. Stir in ginger and nuts, make a well in the centre.", "Warm the syrup in a saucepan over a low heat. Sprinkle in castor sugar and stir continuously until sugar has dissolved.", "Add vanilla essence and bring to the boil.", "Once the mixture is boiling remove it from the heat and allow the bubbles to subside.", "Pour the liquid into the well in the dry ingredients and mix with a sturdy wooden spoon until incorporated. The mixture become quite hard to mix.", "Press the dough into a well-greased 23cm spring-form cake tin lined with baking paper and press down firmly with your hands.", "If your hands get sticky, wet them slightly.", "Bake at 170 C for 30 minutes. The centre will be soft and the edges firm.", "Cool in tin for at least 30 minutes before turning out on to a cake rack. Cool thoroughly. If possible, keep the panforte in an airtight container 2 - 3 days.", "Serve dusted with a thick layer of icing sugar and cut into tiny wedges.", "If making small panforte, divide the mixture between four 10cm greased cake tins lined with baking paper. Bake at 170 C for 20 minutes." ]
[Name] Shrimp Starter [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-12T09:54:00Z [Description] Make and share this Shrimp Starter recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["500", "1/2", "1/2 - 1", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["shrimp", "mayonnaise", "dried tarragon", "capers", "mustard", "spring onion", "fresh black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.3 [FatContent] 5.8 [SaturatedFatContent] 0.7 [CholesterolContent] 630.0 [SodiumContent] 4382.6 [CarbohydrateContent] 10.6 [FiberContent] 2.5 [SugarContent] 2.2 [ProteinContent] 70.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place shrimp in a bowl. Combine all remaining ingredients and pour over the shrimps, turning to coat well. Cover and refrigerate for 2 hours for flavours to develop. Serve in cocktail glasses and garnish with fresh chopped herbs.
[Name] Ginger and Cashew Rice [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-11-12T09:54:00Z [Description] Make and share this Ginger and Cashew Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Asian", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "30", "1", "1/2", "1/4", "1", "1/4", "2"] [RecipeIngredientParts] ["long grain rice", "water", "butter", "garlic", "raw cashews", "glace ginger", "lemon, rind of", "cumin", "mint"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 647.3 [FatContent] 28.7 [SaturatedFatContent] 11.0 [CholesterolContent] 32.1 [SodiumContent] 126.1 [CarbohydrateContent] 86.4 [FiberContent] 2.8 [SugarContent] 1.9 [ProteinContent] 12.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine rice and water in a large shallow dish, and cook on HIGH for 15 minutes, stir occasionally. Combine butter, garlic and nuts in a dish, cook on HIGH 2 minutes, stir occasionally. Stir in rice and remaining ingredients, cook on HIGH for about 3 minutes or until the mixture is heated through, stir occasionally.
[Name] Fudge Rum Balls [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-12-01T20:03:00Z [Description] These freeze REALLY well. I like to make them a month or so before Christmas so if an unexpected party comes up or I need a last minute gift, they are ready to go. They also ship really well. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/21/picwp9jXC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/21/picIqFoM9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/21/picN2fxO8.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/4", NA] [RecipeIngredientParts] ["pecans", "walnuts", "rum", "confectioners' sugar", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 165.4 [FatContent] 6.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 177.1 [CarbohydrateContent] 26.7 [FiberContent] 1.2 [SugarContent] 18.2 [ProteinContent] 1.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F Grease and flour 13x9x2 inch pan. Prepare, bake and cool cake following package directions. Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum, confectioners sugar and cocoa. Stir until well blended. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls. Tip: you can also roll them in coconut.
[Name] Jiffy Corn Pudding [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-11-11T16:45:00Z [Description] Make and share this Jiffy Corn Pudding recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/23/wht2fS57Teuq2wGSAbkW_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/23/picZLrNm6.jpg"] [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "8", "2"] [RecipeIngredientParts] ["eggs", "corn", "sour cream", "butter"] [AggregatedRating] 5.0 [ReviewCount] 38.0 [Calories] 315.7 [FatContent] 14.5 [SaturatedFatContent] 6.7 [CholesterolContent] 70.2 [SodiumContent] 463.8 [CarbohydrateContent] 43.0 [FiberContent] 3.9 [SugarContent] 11.3 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Grease 9x13-inch pan and pour in batter. Dot with butter; bake at 350F for 45 minutes to 1 hour. Cut in squares and serve.
[Name] Eggplant (Aubergine) With Mushroom Stuffing [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 1999-11-12T02:05:00Z [Description] Make and share this Eggplant (Aubergine) With Mushroom Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2/3", NA, "3", NA, "1/4"] [RecipeIngredientParts] ["eggplants", "shallot", "white mushroom", "pepper", "garlic cloves", "cayenne pepper"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 152.4 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 79.2 [CarbohydrateContent] 32.1 [FiberContent] 13.9 [SugarContent] 11.2 [ProteinContent] 8.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. Halve eggplants lengthwise. Score the flesh of each half lightly to make a border about 3/8 inch from the skin. Score center of each half lightly three times to allow heat to penetrate. Sprinkle cut surface with salt. Place eggplants, cut side up, on a lightly sprayed sheet pan and bake until flesh is tender, 20-25 minutes. Let cool slightly. Meanwhile, spray vegetable oil in a large skillet over low heat. Add shallots and saute about 30 seconds until soft but not brown. Add mushrooms and season with salt and pepper. Cook over high heat, stirring continuously, until mixture is dry, 3-5 minutes. Set as ide. Cut each eggplant gently along scored border and remove pulp carefully with a spoon without piercing skin. Put shells in large, oiled gratin dish. Chop eggplant flesh. Mix with mushroom stuffing and stir in garlic, parsley and cayenne pepper. (or, just throw it all in the food processor! ;^] Spoon stuffing into eggplant shells. Sprinkle with bread crumbs, then mist with vegetable spray or drizzle with oil, if desired. Bake until hot, 10-15 minutes. If bread crumbs have not browned, run under a broiler for a few seconds. Serve hot. Optional: sprinkle with Parmesan or nonfat pizza cheese.
[Name] Triple- Chocolate Bundt Cake [AuthorId] 1763 [AuthorName] Gregg [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T17:28:00Z [Description] You can substitute two (1.4- ounce) packages of sugar- free chocolate fudge instant pudding mix for the regular pudding mix in the recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", NA, "1", "4"] [RecipeIngredientParts] ["fat free sour cream", "chocolate fudge instant pudding mix", "powdered sugar", "nonfat milk"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 504.2 [FatContent] 12.7 [SaturatedFatContent] 2.6 [CholesterolContent] 1.4 [SodiumContent] 949.1 [CarbohydrateContent] 97.0 [FiberContent] 4.0 [SugarContent] 58.3 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 18 [RecipeInstructions] Preheat oven to 350 degrees. Combine first 6 ingredients in a large bowl; beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes. Pour batter into a 12- cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan. Cool completely on a wire rack. Combine sugar and 4 teaspoons of milk in a small bowl; drizzle over cake. Let stand for 10 minutes. Place chips in a small heavy- duty ziptop plastic bag; seal. Submerge bag in very hot water until chips melt or put in microwave at MEDIUM-HIGH (70% power] 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
[Name] Apple Pecan Bread Pudding [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Apple Pecan Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "8", "2", "2", "1/4", "1", "1/4", "1", NA, "1/2"] [RecipeIngredientParts] ["pecans", "eggs", "half-and-half", "milk", "apples", "Bourbon", "brandy", "sugar", "butter", "margarine", "cinnamon", "vanilla ice cream", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 464.2 [FatContent] 25.6 [SaturatedFatContent] 9.7 [CholesterolContent] 107.4 [SodiumContent] 184.3 [CarbohydrateContent] 49.8 [FiberContent] 3.7 [SugarContent] 31.9 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.
[Name] Bread and Butter Pudding [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Bread and Butter Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "1", NA, "3", "1/2", "1/2"] [RecipeIngredientParts] ["milk", "vanilla", "maple syrup", "eggs", "sugar", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 386.9 [FatContent] 9.5 [SaturatedFatContent] 4.2 [CholesterolContent] 175.7 [SodiumContent] 369.7 [CarbohydrateContent] 64.4 [FiberContent] 1.6 [SugarContent] 37.7 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9 inch square cake pan Generously butter one side of bread, cut in half to make two triangles. Arrange triangles, buttered side up, in prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins. Slowly pour over bread making sure all bread is well soaked. Bake 45 minutes or until custard has set. Serve with warm maple syrup.
[Name] English Bread Pudding [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this English Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "6", "6", "4", "2", "2", "2", "1", NA] [RecipeIngredientParts] ["suet", "raisins", "brown sugar", "cinnamon", "ginger powder", "nutmeg", "egg", "milk"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 588.6 [FatContent] 31.9 [SaturatedFatContent] 17.0 [CholesterolContent] 55.7 [SodiumContent] 366.5 [CarbohydrateContent] 72.1 [FiberContent] 4.3 [SugarContent] 39.2 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak bread in water for 1/2 hour then squeeze out water and drain. Put in a bowl with all other ingredients, mix and put in greased tin and bake until cooked - about 45 minutes on 350 F.
[Name] Spinach & Artichoke Dip with Pita Chips [AuthorId] 1923 [AuthorName] Douglas J. Renze [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-11-11T21:47:00Z [Description] Here's the best spinach & artichoke dip recipe I've found. Tastes wonderful with homemade pita chips (recipe included). Guten Appetit! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "8"] [RecipeIngredientParts] ["frozen spinach", "green chili", "parmesan cheese", "mayonnaise", "artichoke heart", "monterey jack cheese"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 396.4 [FatContent] 26.0 [SaturatedFatContent] 15.9 [CholesterolContent] 75.6 [SodiumContent] 765.1 [CarbohydrateContent] 14.7 [FiberContent] 3.7 [SugarContent] 6.5 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thaw and drain spinach. Be certain to get all the liquid out. Add the rest of the ingredients, mix. Bake at 350 degrees Fahrenheit for 20-30 minutes, until top is golden brow n. - - - - - - - - - - - - - - - - - - Serving Ideas : Delicious with pita chips. * Exported from MasterCook * Pita Chips Recipe By : Claudia Landis Serving Size : 1 Preparation Time :0:30 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package whole wheat pita bread -- cut into wedges olive oil or vegetable cooking spray seasoning (such as Mrs. Dash] Cut pitas into 8-12 wedges per slice. Place the pita wedges onto a cookie sheet in a single layer. If using olive oil, brush the pita wedges with olive oil, then sprinkle with seasoning. If using cooking spray, sprinkle the pita wedges with seasoning, then spray. Bake at 350 degrees Fahrenheit until crisp, about 20 minutes. Pita chips may need to be turned half-way through in order to crisp on both sides.
[Name] Jan's Butter Tart Squares [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 1999-11-11T19:51:00Z [Description] Make and share this Jan's Butter Tart Squares 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/44/34/picse2uMV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/34/piccpZRPy.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "1 1/2", "1/2", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "flour", "brown sugar", "eggs", "brown sugar", "oatmeal", "salt", "vanilla", "walnuts", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 3535.6 [FatContent] 143.9 [SaturatedFatContent] 65.7 [CholesterolContent] 616.0 [SodiumContent] 1648.3 [CarbohydrateContent] 540.3 [FiberContent] 14.1 [SugarContent] 393.1 [ProteinContent] 43.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Filling: 2 eggs 1 1/2 cups brown sugar 1/2 cup oatmeal 1/4 tsp salt 1 tsp vanilla 1/2 cup chopped walnuts 1/2 cup raisins Crust: Cut butter into flour until crumbly. Press into 9x9\" buttered pan. Bake at 350F for 15 minutes. Filling: Mix filling ingredients. Pour over partially baked crust and return to oven for 20 minutes. Cool before cutting.
[Name] Maraschino Cherry Loaf [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-12T01:04:00Z [Description] Make and share this Maraschino Cherry Loaf 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/44/36/picQCSIZd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/36/pic19jeN0.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "1/2", "2", "1/4", "3/4", "3", "1/4", "1", "1/2"] [RecipeIngredientParts] ["flour", "white sugar", "baking powder", "salt", "eggs", "maraschino cherry juice", "milk", "maraschino cherry"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 2725.2 [FatContent] 95.1 [SaturatedFatContent] 17.7 [CholesterolContent] 448.6 [SodiumContent] 2944.9 [CarbohydrateContent] 420.7 [FiberContent] 12.9 [SugarContent] 204.4 [ProteinContent] 56.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put dry ingredients in bowl; beat in eggs, milk, juice and oil and flavoring. Beat until smooth. Stir in cherries (cut in half] and nuts. Bake at 350 degrees for 1 hour in a loaf pan.
[Name] Spanish Potatoes [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Spanish Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Spanish", "European", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2 1/2", "8", "1", "1", "1/2", "1/4", "1/2", "1 -3", "2", "1 -2"] [RecipeIngredientParts] ["idaho potatoes", "lean bacon", "frozen sweet peppers", "tomatoes", "Spanish olives with pimento", "garlic powder", "onion powder", "chili powder", "water", "capers"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 353.1 [FatContent] 19.3 [SaturatedFatContent] 6.0 [CholesterolContent] 25.7 [SodiumContent] 571.0 [CarbohydrateContent] 37.5 [FiberContent] 5.9 [SugarContent] 3.5 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large heavy skillet, cook bacon until well done and crisp. Remove from skillet. Drain on paper towel. Crumble and reserve. Pour off drippings and add peppers to skillet where you cooked the bacon. Cook 5 minutes or until liquid has evaporated. Add tomatoes, olives, powders, water and potatoes. Bring to boiling and cook uncovered, stirring occasionally for 20 minutes or until fork-tender. Stir in capers. Let stand 5 minutes to allow liquids to absorb. Stir in crumbled bacon and serve. Add more capers for garnish if desired. Serve warm with green vegetable. (Also may be served at room temperature on a bed of green salad.]
[Name] Chocolate Fruitcake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15H [PrepTime] PT10M [TotalTime] PT15H10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Chocolate Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Healthy", "Christmas", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["1", "4", "4", "3", "2", "1", "1", "1", "3", "1/2", "1", "8", "2", "1/2", "1", "1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["cherries", "pineapple", "golden raisins", "currants", "dates", "Bourbon", "molasses", "white sugar", "brown sugar", "eggs", "flour", "baking powder", "cinnamon", "nutmeg", "allspice"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 929.6 [FatContent] 23.3 [SaturatedFatContent] 4.7 [CholesterolContent] 124.0 [SodiumContent] 352.5 [CarbohydrateContent] 163.7 [FiberContent] 9.6 [SugarContent] 121.6 [ProteinContent] 15.6 [RecipeServings] 12.0 [RecipeYield] 2 cakes [RecipeInstructions] In large bowl, combine fruits. Pour bourbon and molasses over all. Cover; let stand overnight. Preheat oven to 300 degrees. Add nuts to fruit mixture. Cream butter with sugars. Beat in eggs, one at a time. Add chocolate. Add remaining ingredients to mixture; mix well. Add fruits and nuts. Pour into 2 greased and waxed paper-lined 9 x 5 x 3-inch pans. Bake for 3 hours.
[Name] No-Fat Mexican Gazpacho [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 1999-11-12T02:09:00Z [Description] Make and share this No-Fat Mexican Gazpacho 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/44/41/picT5sfwy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/41/piceVihab.jpg"] [RecipeCategory] Vegetable [Keywords] ["Mexican", "Vegan", "Spring", "Summer", "Weeknight", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1/2", "1/4", "1/4", "1/8 - 1/4", "2", "1", "3/4", "1 1/4"] [RecipeIngredientParts] ["green bell pepper", "onions", "white wine vinegar", "sugar", "salt", "oregano", "Tabasco sauce", "garlic", "tomatoes", "tomato juice", "cucumbers"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 41.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 274.8 [CarbohydrateContent] 9.5 [FiberContent] 2.0 [SugarContent] 6.0 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place 1 cup cucumber and next 10 ingredients (through tomatoes] in blender or food processor and puree (leave some chunks]. Pour into bowl. Stir in tomato juice. Cover and chill. Serve topped with diced cucumber.
[Name] Oriental Noodles with Beef & Vegetables [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-12T02:06:00Z [Description] Make and share this Oriental Noodles with Beef & Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Asian", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1/2", "8", "1", "3/4", "1", "1", NA, "2", "1/2", "2", "1"] [RecipeIngredientParts] ["low sodium soy sauce", "mushrooms", "green onion", "cellophane noodles", "green bell pepper", "hoisin sauce", "canned chicken broth", "canned chicken broth", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.8 [FatContent] 5.8 [SaturatedFatContent] 2.0 [CholesterolContent] 20.2 [SodiumContent] 339.4 [CarbohydrateContent] 33.1 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] 7 (1-cup) servings Mak [RecipeInstructions] Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/2-inch-thick slices; set aside. Combine chicken broth and next 3 ingredients in a small bowl; stir well and set aside. Coat a wok or large nonstick skillet with cooking spray; add I teaspoon oil. Heat at medium-high (375degree] until hot. Add peppers, and stir-fry 1 minute. Add 1/4 cup green onions and garlic; stir-fry 1 minute. Remove vegetables from wok; keep warm. Add remaining 1 teaspoon oil to wok; heat at medium-high until hot. Add steak and mushrooms; stir-fry 2 minutes. Add cooked noodles, and toss well. Add chicken broth mixture and vegetable mixture; stir well. Cook, stirring constantly, 2 to 3 minutes or until mixture is thoroughly heated. Sprinkle with remaining 1/4 cup chopped green onions.
[Name] No-Fat Potato Cream Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-12T02:09:00Z [Description] Use as a base for creamy soups, casseroles, and scalloped potato dishes, or anything to which you want to impart a velvety richness without adding fat. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "3/4", "1/8"] [RecipeIngredientParts] ["potato", "water", "onion powder", "chicken bouillon granule", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 2.0 [SodiumContent] 179.1 [CarbohydrateContent] 15.4 [FiberContent] 1.3 [SugarContent] 6.0 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 4-6 (1/2 cup servings) [RecipeInstructions] "Add milk with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistency."
[Name] Grilled Salmon with Ginger-Orange Mustard Glaze [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-11-12T02:05:00Z [Description] Make and share this Grilled Salmon with Ginger-Orange Mustard Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4", "2", "2", "4", NA] [RecipeIngredientParts] ["tamari", "soy sauce", "cream sherry", "Dijon mustard", "fresh ginger", "honey", "salmon fillets", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 299.9 [FatContent] 8.1 [SaturatedFatContent] 1.4 [CholesterolContent] 77.4 [SodiumContent] 1310.6 [CarbohydrateContent] 14.7 [FiberContent] 0.8 [SugarContent] 11.6 [ProteinContent] 37.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 6 ingredients in a large zip-top plastic bag. Add salmon to bag; seal and marinate in the refrigerator 30 minutes. Remove salmon from bag, reserving marinade. Prepare grill or broiler by spraying with nonstick cooking spray. Cook 6 minutes each side or until fish flakes easily when tested with a fork; basting frequently with reserved marinade. Place remaining marinade in a saucepan; bring to a boil. Serve with salmon; garnish with green onion fans.
[Name] Mango Madness Smoothie [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT3M [PrepTime] PT7M [TotalTime] PT10M [DatePublished] 1999-11-12T02:10:00Z [Description] Make and share this Mango Madness Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "2 1/2", "1", "1/2", "1", "3 -5"] [RecipeIngredientParts] ["low-fat buttermilk", "low-fat vanilla yogurt", "fresh mango", "fresh lime juice", "ginger", "fresh ginger"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 227.1 [FatContent] 2.2 [SaturatedFatContent] 1.1 [CholesterolContent] 6.7 [SodiumContent] 142.1 [CarbohydrateContent] 49.0 [FiberContent] 3.8 [SugarContent] 43.5 [ProteinContent] 7.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine the buttermilk and yogurt in the blender. Add the mango, lime juice, fresh and ground gingers. With the blender running, add the ice cubes one at a time until the desired consistency is reached.
[Name] Low-Fat Gorgonzola-White Bean Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-12T02:10:00Z [Description] Make and share this Low-Fat Gorgonzola-White Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["onion", "celery", "carrot", "chicken broth", "leek", "dried white bean", "gorgonzola"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 304.9 [FatContent] 3.8 [SaturatedFatContent] 1.8 [CholesterolContent] 7.9 [SodiumContent] 764.8 [CarbohydrateContent] 46.0 [FiberContent] 9.1 [SugarContent] 11.8 [ProteinContent] 22.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender. Stir in remaining broth, leek and beans. Heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 1 to 2 hours or until beans are tender. (Add more broth during cooking if liquid does not cover beans.] Stir milk into soup. Place 1 cup of the soup in blender or food processor. Cover and blend on high speed about 30 seconds or until uniform consistency. Stir blended mixture into remaining soup mixture. Stir in cheese until melted.
[Name] Butterfinger Ice Cream Cake [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-11T19:34:00Z [Description] Make and share this Butterfinger Ice Cream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "< 15 Mins", "For Large Groups", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3"] [RecipeIngredientParts] ["vanilla ice cream", "chocolate ice cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 285.6 [FatContent] 18.8 [SaturatedFatContent] 11.5 [CholesterolContent] 56.1 [SodiumContent] 85.0 [CarbohydrateContent] 27.8 [FiberContent] 1.0 [SugarContent] 22.8 [ProteinContent] 3.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Break up bars. Cut ice cream into slabs. Layer 1 white, then butterfinger, chocolate, then butterfinger, then white again. Top with cream and butterfinger. Put back into freezer until needed.
[Name] Pasta with Mussel Sauce [AuthorId] 1771 [AuthorName] Joanne Wallace [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-14T04:19:00Z [Description] Make and share this Pasta with Mussel Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "3", "4", "1 1/2"] [RecipeIngredientParts] ["onion", "garlic", "tomatoes", "dried oregano", "mushrooms", "mussels", "pasta"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 328.4 [FatContent] 3.9 [SaturatedFatContent] 0.7 [CholesterolContent] 31.8 [SodiumContent] 342.1 [CarbohydrateContent] 51.4 [FiberContent] 5.2 [SugarContent] 9.2 [ProteinContent] 23.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place onion, garlic, tomatoes and oregano in small saucepan. Simmer uncovered 10 mins. Add mushrooms; continue to simmer until liquid is reduced and sauce thickened. Add mussels and heat through gently. While sauce is cooking, boil pasta. Drain and serve with sauce. MMMMM
[Name] Crock Pot Beef Stroganoff II [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] PT10H [PrepTime] PT15M [TotalTime] PT10H15M [DatePublished] 1999-11-14T04:21:00Z [Description] Make and share this Crock Pot Beef Stroganoff 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/44/50/picPkwBKI.jpg" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["3", "1/2", "2", "1/8", "1/2", "2", "2", "1", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["beef round steak", "flour", "salt", "pepper", "dry mustard", "onions", "mushrooms", "fresh mushrooms", "condensed beef broth", "dry white wine", "water", "sour cream", "flour"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 154.7 [FatContent] 8.8 [SaturatedFatContent] 5.0 [CholesterolContent] 22.4 [SodiumContent] 862.0 [CarbohydrateContent] 14.2 [FiberContent] 1.1 [SugarContent] 3.4 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Trim all excess fat from steak and cut meat into 3\" strips about 1/2\" wide.", "Combine 1/2 cup flour, salt, pepper and dry mustard; toss with the steak strips to coat thoroughly.", "Place coated strips in crock pot; stir in onion rings and mushrooms.", "Add beef broth and the wine or water; stir well.", "Cover and cook on low setting for 8-10 hours.", "Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot buttered noodles or fluffy rice. 8 servings (approx 3 quarts]." ]
[Name] Cherry Bars [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cherry Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/4", "3/4", "1/2", "1/4", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "powdered sugar", "unsalted butter", "all-purpose flour", "granulated sugar", "baking powder", "salt", "eggs", "maraschino cherry", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 121.5 [FatContent] 6.9 [SaturatedFatContent] 3.8 [CholesterolContent] 27.8 [SodiumContent] 58.0 [CarbohydrateContent] 13.7 [FiberContent] 0.7 [SugarContent] 7.8 [ProteinContent] 1.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°. Combine flour and powdered sugar. With a fork or pastry blender, cut in the butter until it resembles coarse crumbs. Press firmly into a 9\" square and ungreased pan. Bake 10 minutes, set aside. In a small bowl, combine flour, sugar, baking powder and salt. Add eggs and beat well. Stir in cherries, coconut and nuts. Spread over crust. Return to oven and bake 25-30 minutes until light golden brown. Cool completely on a rack. Cut into bars then sprinkle powdered sugar over the bars. I cut these into small bars and put them in little foil cups.
[Name] Chicken and Dressing [AuthorId] 1799 [AuthorName] Marian Allen [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 1999-11-14T04:24:00Z [Description] Make and share this Chicken and Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "8", "10 3/4", "1/2", "1 1/2"] [RecipeIngredientParts] ["swiss cheese", "white wine", "herb seasoned stuffing mix"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 188.2 [FatContent] 7.6 [SaturatedFatContent] 4.0 [CholesterolContent] 64.8 [SodiumContent] 253.8 [CarbohydrateContent] 3.1 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 23.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Spray shallow casserole dish 9x12. Sprinkle bottom with 1 cup stuffing. Place chicken on top of stuffing. Top with a slice of cheese. Combine soup with wine. Spoon over chicken. Sprinkle with remaining stuffing. Drizzle with some melted butter. Bake at 350 for 45 to 55 minutes.
[Name] Peanut Noodles with Gingered Vegetables and Tofu [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-14T04:32:00Z [Description] Make and share this Peanut Noodles with Gingered Vegetables and Tofu recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Fruit", "Vegetable", "Nuts", "Chinese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "8", "1", "1", "8", "1", "1", "1", "2", "10", "12", "1", "1/2", "2", "4", "1/2", "1/4", "3", "2", "3/4"] [RecipeIngredientParts] ["fresh ginger", "broccoli", "carrot", "celery", "green onions", "zucchini", "red bell pepper", "dry sherry", "firm tofu", "extra firm tofu", "spaghetti", "roasted peanuts", "creamy peanut butter", "soy sauce", "garlic", "water", "cilantro", "apple cider vinegar", "sugar", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 694.6 [FatContent] 37.4 [SaturatedFatContent] 6.3 [CholesterolContent] 0.0 [SodiumContent] 786.3 [CarbohydrateContent] 67.5 [FiberContent] 9.5 [SugarContent] 10.5 [ProteinContent] 28.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat peanut oil in large non-stick skillet over medium-high heat. Add ginger and stir 30 seconds. Add broccoli, carrot and celery and saute 5 minutes. Add white parts of green onions, zucchini, yellow squash, bell pepper and sherry and saute until vegetables are crisp-tender, about 3 minutes longer. Add tofu and stir gently until heated through, about 2 minutes. Season to taste with salt and pepper. Chinese Peanut Sauce: Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in 1/2 cup hot water. Add remaining ingredients; whisk to blend. Season with salt and pepper. Let stand at room temperature 1 hour or cover and refrigerate up to 1 day. Makes about 1 3/4 cups. Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts and chopped green parts of green onions.
[Name] Oriental Gingered Vegetables [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-11-14T04:29:00Z [Description] Make and share this Oriental Gingered Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["green beans", "broccoli floret", "carrot", "asparagus", "mushroom", "gingerroot", "garlic", "canola oil", "low sodium soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 80.7 [FatContent] 3.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 169.9 [CarbohydrateContent] 10.1 [FiberContent] 3.1 [SugarContent] 4.2 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Steam the beans, broccoli, carrots, and asparagus until crisp-tender, about 5 minutes. In a large nonstick frying pan over medium-high heat,saute the mushrooms, peppers, ginger, and garlic in the oil until light brown, about 3 minutes. Add the steamed vegetables and soyu sauce. Stir-fry for 1 to 2 minutes.
[Name] Mississippi Mud Cake Iv [AuthorId] 1913 [AuthorName] Wanda Matheny [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-11-14T04:34:00Z [Description] Make and share this Mississippi Mud Cake Iv recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1/2", "1", "4", "1", "1 1/2", "1/2", NA, "1", "1/3", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["margarine", "sugar", "flour", "salt", "eggs", "baking powder", "vanilla", "miniature marshmallow", "powdered sugar", "margarine", "milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 657.4 [FatContent] 30.4 [SaturatedFatContent] 5.9 [CholesterolContent] 63.4 [SodiumContent] 409.4 [CarbohydrateContent] 91.6 [FiberContent] 3.1 [SugarContent] 71.2 [ProteinContent] 8.3 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350F and grease/flour a 13 x 9 cake pan. Beat margarine and sugar until fluffy; add eggs and mix well. Sift dry ingredients together and add to batter. Stir in nuts and vanilla. Pour into prepared pan. Bake for 30 minutes. Immediately after removing from oven, pour 1 small bag of miniature marshmallows evenly over cake and mash down. Beat the frosting ingredients together and spread over marshmallows.
[Name] Strawberry Pretzel Jell-O [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-14T04:37:00Z [Description] A crisp salty pretzel crust complements the creamy marshmallow-fluff-like "white" layer, with a tangy topping of strawberries in gelatin. Much like a strawberry cheesecake, but with the surprise of pretzels! For best results, make Strawberry Pretzel Jell-O only one day in advance, to preserve the crunchy texture of the pretzels. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/60/picXcpyHe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/60/picpKk6PM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/60/picalZkXG.jpg"] [RecipeCategory] Gelatin [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Kid Friendly", "Summer", "< 60 Mins", "For Large Groups", "Refrigerator"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "1", "8", NA, "2", "1", "2"] [RecipeIngredientParts] ["butter", "sugar", "sugar", "cream cheese", "Cool Whip", "strawberry Jell-O gelatin dessert", "frozen sweetened strawberries", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 35.0 [Calories] 284.7 [FatContent] 11.4 [SaturatedFatContent] 6.7 [CholesterolContent] 30.8 [SodiumContent] 446.2 [CarbohydrateContent] 43.5 [FiberContent] 1.1 [SugarContent] 25.0 [ProteinContent] 3.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9\" x 13\" baking dish and bake at 350 for 10 minutes. Cool to room temperature. White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust. Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries, Chill until partially set (about 1 hour] and spread over white layer. Chill until set and serve.
[Name] Tiramisu IV [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Tiramisu IV recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["6", "1 1/4", "1 1/2", "24", "3/4", "2", "1/4", "1 2/3", "4", "3", NA] [RecipeIngredientParts] ["eggs", "granulated sugar", "mascarpone", "ladyfingers", "water", "instant coffee granules", "brandy", "bittersweet chocolate", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.7 [FatContent] 20.2 [SaturatedFatContent] 11.0 [CholesterolContent] 224.4 [SodiumContent] 97.8 [CarbohydrateContent] 43.1 [FiberContent] 0.8 [SugarContent] 31.8 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot water with coffee granules and 2 Tbsp brandy. Pour 1/2 this mixture gently over lady fingers. Set aside. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/4 cup brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes. Let cool a little. Stir constantly while cooking. Carefully mix zabaglione with mascarpone cheese. It will appear to be quite liquid. Whip the egg whites until very stiff and fold into zabaglione/mascarpone mixture. Pour 1/2 zabaglione mixture over the lady fingers, which have been soaking up the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. Place balance of lady fingers on top of this to create a second layer. Pour remaining coffee mixture carefully over these lady fingers. Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate till set. It is best if left over-night. When ready serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired. NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala.
[Name] Tiramisu V [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Tiramisu V recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] [NA, "6 -8", "1/2", "1 3/4", "4", "3", "1/2", "1/2", NA] [RecipeIngredientParts] ["ladyfinger", "mascarpone", "cream cheese", "espresso coffee", "butter", "eggs", "sugar", "marsala wine", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2671.8 [FatContent] 182.0 [SaturatedFatContent] 108.7 [CholesterolContent] 756.6 [SodiumContent] 639.0 [CarbohydrateContent] 186.2 [FiberContent] 38.4 [SugarContent] 107.9 [ProteinContent] 49.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate in butter, set aside to cool slightly. Whip the egg yolks until light. Add sugar and beat over a double boiler until it is slightly thickened, fluffy, and light. Slowly add the Marsala wine, whipping all the while. (You now have Zabaglione.] Fold in the chocolate mixture. Set aside. Beat egg whites to stiff peaks, then fold into the the chocolate until just blended. In separate bowl, whip the mascarpone cheese while slowly adding the espresso coffee. Add about 2 Tbsp.of sugar to it. (I didn't do this but think it would be a good idea]. Line the bottom of a pretty glass bowl with the ladyfingers. Layer the cheese mixture over it, then the chocolate, then a layer of whipped cream; repeat twice. End with whipped cream and dust lightly with cocoa. Refrigerate several hours.
[Name] Tiramisu VI [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Note: You will notice there may be enough of the mixture leftover to make a smaller Tiramisu. This usually never happens to me, because I always keep tasting to make sure that there is enough sugar and chocolate. By the time I am done, there is just enough for only one pan. Don't laugh. It will happen to you too! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["2", "2 1/2", "1/2", "9", "1 3/4", "1 1/2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["lady finger cookies", "eggs", "sugar", "vanilla", "mascarpone"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.2 [FatContent] 21.6 [SaturatedFatContent] 10.4 [CholesterolContent] 420.7 [SodiumContent] 155.9 [CarbohydrateContent] 90.0 [FiberContent] 3.9 [SugarContent] 73.9 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Mix the cold coffee and the liqueur in a large bowl. In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy inside.", "Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.", "Add the Mascarpone and beat for 2 - 3 more minutes. Set aside.", "Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes.", "Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color.", "Add the chopped semisweet chocolate and gently fold it into the mixture. .", "In a 9 x 17 glass baking dish, assemble the dessert. Layer the bottom of the pan with the soaked cookies. Top with a layer of the chocolate, Mascarpone mixture. Repeat the procedure to make one more layer.", "Using a flour sifter, sprinkle a thin layer of sweet cocoa powder on top.", "Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight." ]
[Name] Carrots and Parsnips [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-14T04:39:00Z [Description] Make and share this Carrots and Parsnips 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/44/64/picq6UAb1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/64/picgDgwTl.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2"] [RecipeIngredientParts] ["carrot", "parsnip", "pear", "fresh chervil", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 660.7 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 361.1 [CarbohydrateContent] 160.9 [FiberContent] 42.1 [SugarContent] 65.9 [ProteinContent] 10.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a 3-quart saucepan, steam the carrots and parsnips until tender, about 10 minutes. Reserve the steaming liquid. Transfer the carrots and parsnips to a food processor. Add the pears. Puree until smooth, adding just enough liquid to facilitate blending. Reheat gently before serving. Stir in the chervil or parsley.
[Name] Kiflies [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-14T04:46:00Z [Description] Erma Gassensmith was my son's fifth grade teacher. She got the recipe from watching her mother and measuring all the ingredients as her mother made the kieflies. Her mother immigrated from Hungary. "The trick to making beautiful, tender kieflies is to handle the dough as little, and as gently, as possible. Bake the kieflies as soon as you have filled a batch so that the dough does not become warm and limp. If you feel dough has become a bit warm after filling a cookie sheet, refrigerate for 15 minutes before baking." Erma Gassensmith. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Hungarian", "European", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["3", "1/2", "8", NA, "1/2", "1/2", "1", "8", "1", "1"] [RecipeIngredientParts] ["unsifted flour", "sour cream", "lemon, rind of", "sugar", "butter", "walnuts", "confectioners' sugar", "lemon"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 100.5 [FatContent] 6.4 [SaturatedFatContent] 2.0 [CholesterolContent] 24.1 [SodiumContent] 22.2 [CarbohydrateContent] 9.8 [FiberContent] 0.5 [SugarContent] 5.5 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 85 [RecipeInstructions] Mix flour and butter until mixture is like cornmeal. Beat together sour cream, egg yolks, lemon rind and sugar, add to flour mixture. Knead the dough until smooth and elastic. Dough will have a satiny appearance and all the dough will come off your hands. Knead at least 20 minutes. The longer you work the dough the flakier the finished product will be. Do not cheat on kneading time. Pinch off pieces of dough no larger than a walnut and form into balls. Place balls side by side in a cake pan. Separate layers with wax paper. This should make about 85 balls. Cover tightly with aluminum foil and refrigerate overnight. (Dough balls may be frozen for up to 6 months. Freezing seems to make the dough even more tender when baked. Thaw in refrigerator overnight, not at room temperature.] Remove 1 dozen balls from the refrigerator at a time. If dough is too warm or too cold it is difficult to roll out. Roll each ball into a 4\" circle. Circles will be tissue paper thin. Use as little flour as possible to keep dough from sticking to pastry board. It is best to make a mixture of 6 tablespoons flour and 2 tablespoons confectioners' sugar for sprinkling the board. Lay rolled out circles of pastry on a large tray just barely overlapping so they will not stick together. Use waxed paper between layers. When a dozen balls have been rolled, refrigerate the tray so dough does not become too soft. If this happens kieflies will not be attractive. It is easier to assemble if you roll out about 36 balls, fill and bake. All the balls may be rolled at one time, but keep pastry circles refrigerated until ready to fill. Work with only as many circles as will it an one cookie sheet at a time. To assemble kieflies, place a semi-heaping tablespoon of filling across the middle of each circle, but not quite to the edge. Fold 1/3 of the dough over filling, overlapping about half way; fold the remaining 1/3 of the dough so it overlaps the first 1/3. Use a gentle hand when overlapping the filling so that when it bakes the filling will have room to expand. Shape the rolls into crescents, using thumbs and fingers. When forming the crescents the edges might curl up slightly. Do not try to smooth out the dough. To do so would not allow the dough to expand and become flaky. Always place filled kieflies on a cool, ungreased cookie sheet. Bake no more than 1 sheet at a time. Preheat oven to 400 degrees, reduce heat to 375 degrees and bake 10 to 12 minutes or only until lightly browned. While kieflies are still warm generously coat with confectioners' sugar by sprinkling it through a small sieve or shaker. Filling; Beat egg whites until stiff peaks form. Gradually beat in confectioners' sugar and lemon juice. Use a spatula to fold in ground nuts until thoroughly blended. If filling seems a bit \"weepy\" add about 3 crushed graham crackers. NOTE Kieflies will keep up to a week if kept in a cool spot. DO NOT cover tightly. These kieflies freeze beautifully. They will thaw at room temperature (uncovered] in about 3 hours. Freshen with confectioners' sugar when ready to serve.
[Name] Black-Bottomed Tiramisu Pie [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-14T04:50:00Z [Description] Make and share this Black-Bottomed Tiramisu Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/3", "2", "1", "1/3", "2", "4", "1/2", "3/4", "3", "12", "3/4", "1", "2", "1", "2", NA] [RecipeIngredientParts] ["sugar", "instant coffee granules", "butter", "granulated sugar", "unflavored gelatin", "brandy", "mascarpone", "instant coffee granules", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.0 [FatContent] 24.4 [SaturatedFatContent] 13.9 [CholesterolContent] 145.7 [SodiumContent] 177.3 [CarbohydrateContent] 33.5 [FiberContent] 2.1 [SugarContent] 22.0 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] 1 9 inch pie [RecipeInstructions] In a bowl, stir together cookie crumbs, sugar and coffee granules. Drizzle with butter, stirring until well combined. Press evenly into bottom and side of a 9-inch pie plate. Bake in the centre of a 375 degree F oven for 8 minutes. Let cool on a wire rack to room temperature. In a heatproof bowl over a saucepan of hot (but not boiling] water, melt chocolate, stirring occasionally. With a spatula or the back of a spoon, gently spread over inside of pie shell. Refrigerate for 10 minutes or until chocolate is stiff. (At this point the crust can be wrapped in plastic wrap and refrigerated of 2 days or frozen in an airtight container for a week. Bring to room temperature before continuing.] Filling: In a heatproof bowl, beat egg yolks until pale and starting to thicken. Place over a saucepan of simmering water. Add sugar in a thin steady stream, beating constantly until tripled in volume and has the consistency of softly whipped cream, about 4 minutes. Scrape down bowl occasionally. Remove from heat. In a small bowl, sprinkle gelatin over brandy; let stand for 1 minute. Beat into egg mixture for 30 seconds. Place Mascarpone in a separate large bowl. Beat in egg mixture on low speed until smooth. In another bowl, whip cream; fold into Mascarpone mixture. Transfer half into a separate bowl. Stir together liqueur, cocoa and coffee granules until granules are dissolved. Fold into one of the bowls. Scrape coffee mixture into prepared crust, smoothing with rubber spatula. Refrigerate for 15 minutes or until softly set. Gently spread remaining cheese mixture over top. Topping: With a fine sieve, sprinkle cocoa powder over pie. If desired, decorate edge of pie with chocolate shavings. Refrigerate for 6 hours or until fully set. (Pie can be covered and refrigerated for up to 2 days.]
[Name] Sweet Potato Gravy [AuthorId] 1925 [AuthorName] mstrcook [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-11-14T04:55:00Z [Description] Make and share this Sweet Potato Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "2", NA, NA, "1"] [RecipeIngredientParts] ["flour", "onions", "garlic", "pecan pieces", "water", "salt", "cayenne pepper", "sweet potato"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 160.7 [FatContent] 6.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 46.4 [CarbohydrateContent] 23.9 [FiberContent] 4.2 [SugarContent] 5.8 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make a dark brown roux, about 3 minutes. Add the onions and saute for 5 minutes, or until wilted. Stir in the garlic, pecans and water. Season with salt and cayenne. Bring the liquid to a boil. Add the sweet potatoes and blend to make the sauce smooth. Stir in the cane syrup and green onions.
[Name] Fried Apple Pies [AuthorId] 1925 [AuthorName] mstrcook [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-14T04:54:00Z [Description] Make and share this Fried Apple Pies recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1/4", "1/4", "1 1/2", "1/2", "1", "1", "3", "2", "1 1/2", "1/4", "6", "1", "3/4", NA] [RecipeIngredientParts] ["butter", "apples", "cinnamon", "nutmeg", "sugar", "light brown sugar", "water", "lemon", "vanilla", "cornstarch", "flour", "sugar", "salt", "baking powder", "shortening", "egg", "milk", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 299.2 [FatContent] 9.8 [SaturatedFatContent] 3.4 [CholesterolContent] 22.7 [SodiumContent] 332.6 [CarbohydrateContent] 49.6 [FiberContent] 3.5 [SugarContent] 20.6 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oil for frying. In a sauce pan, melt the butter. Add the apples and saute for 2 minutes. Stir in the cinnamon, nutmeg, 1/4 cup sugar, and brown sugar. Continue sauteing for 1 minute, stirring constantly to dissolve the sugar. Add the water and lemon juice. Bring the liquid up to a boil. Add corn starch dissolved in 1 Tablespoon of water. Whisk the vanilla and slurry into the liquid. Reduce the heat to a simmer and cook for 15 - 20 minutes, or until the apples are soft. Remove from heat and cool completely. In a mixing bowl, sift the flour, sugar, salt and baking powder, together. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Break the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork. Fry the pies, two to three at a time, in the hot oil, until golden brown. Remove from the oil and drain on paper towels. Powder the pies with the powdered sugar. May serve with vanilla ice cream.
[Name] Southern Cornbread Dressing [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-14T04:56:00Z [Description] This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "6", "3", "1", "6", "1", NA, NA] [RecipeIngredientParts] ["yellow onion", "green onions", "celery", "egg", "chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 564.3 [FatContent] 10.4 [SaturatedFatContent] 2.7 [CholesterolContent] 211.5 [SodiumContent] 1205.2 [CarbohydrateContent] 97.6 [FiberContent] 9.4 [SugarContent] 15.8 [ProteinContent] 21.2 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat. Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well. Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy. Add the egg, salt and pepper, mix well. Turn the mixture into a baking dish and smooth with a spoon. Bake at 350: until golden brown on top.
[Name] Southern Fried Chicken Livers [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Southern Fried Chicken Livers 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/44/71/01455996631.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/71/picnm7OCO.jpg"] [RecipeCategory] Chicken Livers [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/4", "3", "1", "1/2"] [RecipeIngredientParts] ["chicken liver", "flour", "pepper", "dried parsley", "margarine", "onion", "white wine"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 458.1 [FatContent] 28.0 [SaturatedFatContent] 5.4 [CholesterolContent] 391.2 [SodiumContent] 183.8 [CarbohydrateContent] 27.7 [FiberContent] 1.5 [SugarContent] 1.3 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and drain chicken livers. Combine flour, pepper and parsley in a bag. Drop livers in bag, 4 or 5 at a time, then shake. Heat vegetable oil and margarine in deep skillet. Put in onions and chicken livers. Fry at medium-high heat until browned (5 minutes or so]. Pour in wine; simmer a minute or two. Great with rice. Serves 4.
[Name] Deep Fried Chicken Livers [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Deep Fried Chicken Livers 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/44/73/DnHz0XZrTXWrlY2rydNy_15338644699131804788505.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/73/QtuhLjdnR6ug5SUaSuUM_1533864274424604338535.jpg"] [RecipeCategory] Chicken Livers [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["chicken liver", "milk", "egg", "flour", "salt", "pepper", "poultry seasoning"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1147.0 [FatContent] 32.9 [SaturatedFatContent] 11.7 [CholesterolContent] 1798.3 [SodiumContent] 7433.6 [CarbohydrateContent] 104.5 [FiberContent] 4.4 [SugarContent] 0.8 [ProteinContent] 100.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Dip chicken livers in milk-egg wash (blended together]. Roll or toss in seasoned flour; shake off excess. Preheat oil to 375F and deep fry around 7 minutes or until done. The remaining milk-egg wash and seasoned flour are good for cut up chicken, cooked by your favorite method (panfried or ovenfried].
[Name] Stuffed Wild Turkey [AuthorId] 1675 [AuthorName] Jim Weller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Stuffed Wild Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "High Protein", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "8", "1", "1/4", "1/2", "1", "1", "1/2", "1/2", "6", "1/2"] [RecipeIngredientParts] ["turkey", "bacon", "onion", "celery", "water", "cornbread stuffing mix", "chicken bouillon", "water", "Burgundy wine", "bacon", "Burgundy wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1562.7 [FatContent] 71.5 [SaturatedFatContent] 20.4 [CholesterolContent] 527.2 [SodiumContent] 1402.5 [CarbohydrateContent] 47.8 [FiberContent] 8.7 [SugarContent] 3.9 [ProteinContent] 162.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse the bird and pat dry inside and out. Brown 8 slices of bacon in a skillet `until CRISP, then drain reserving the drippings. Saute the onions and celery in the bacon drippings in a skillet until brown, and add cup of water and simmer for 5 min... Combine the stuffing mix, bouillon cube (dissolved in cup of hot water], cup burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and truss the turkey. Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil. Place the lid on the roaster and bake at 300 for 4 hours. Pour remaining burgundy over the turkey and bake uncovered for 40 more min. basting every 10 min. Let stand for 10 min. before slicing and serve.
[Name] Almond Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Almond Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "3", "1", "1 1/2", "4", "1 1/2", "1", "1", "2"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "butter", "sugar", "eggs", "vanilla", "milk"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1455.6 [FatContent] 89.0 [SaturatedFatContent] 34.9 [CholesterolContent] 316.6 [SodiumContent] 926.7 [CarbohydrateContent] 142.6 [FiberContent] 10.4 [SugarContent] 78.3 [ProteinContent] 30.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour cake pan. Sift flour, salt and baking powder. Beat together butter, sugar, eggs, vanilla and almond extract until light and fluffy. Add flour and milk. Beat until smooth. Fold in ground nuts. Spread batter in prepared pan. Bake at 350 degrees for 25 to 30 minutes.
[Name] Almond Bread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Almond Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/78/pictwDOeK.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "4"] [RecipeIngredientParts] ["flour", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 154.9 [FatContent] 5.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 16.8 [CarbohydrateContent] 21.9 [FiberContent] 1.7 [SugarContent] 10.6 [ProteinContent] 4.8 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Beat egg whites until very stiff. Gradually add sugar and beat until of meringue consistency. Fold in flour and whole almonds. Put in lightly greased, lined loaf tin. Bake in a 325 degrees oven for 40 to 50 minutes. Leave in tin until completely cold. Take out of tin and wrap in foil and store in refrigerator for one or two days. With a very sharp knife cut loaf into wafer thin slices. Place on cookie sheets and put in slow oven (250 degrees] for about 45 minutes, until dried out. Cool and store in airtight container. Will keep for 3 or 4 months.
[Name] Almond Bread II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Almond Bread II recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1", "4", "3/4", "1"] [RecipeIngredientParts] ["Bisquick", "sugar", "eggs", "buttermilk", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2862.4 [FatContent] 140.6 [SaturatedFatContent] 24.7 [CholesterolContent] 859.4 [SodiumContent] 5560.9 [CarbohydrateContent] 326.8 [FiberContent] 22.6 [SugarContent] 152.0 [ProteinContent] 85.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients. Bake in greased and floured loaf pan at 375 degrees for about 50 minutes. Ice the top lightly with powdered sugar mixed with milk.
[Name] Tiramisu VII [AuthorId] 1926 [AuthorName] Quixote [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-14T05:08:00Z [Description] Make and share this Tiramisu VII recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "4", "1", "1", "3", "15", "3", "1"] [RecipeIngredientParts] ["mascarpone", "brandy", "espresso coffee", "eggs", "white sugar", "ladyfingers", "whole milk ricotta cheese", "cream cheese", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.1 [FatContent] 11.5 [SaturatedFatContent] 6.5 [CholesterolContent] 122.4 [SodiumContent] 86.9 [CarbohydrateContent] 26.8 [FiberContent] 0.5 [SugarContent] 22.6 [ProteinContent] 7.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] You will need a 9 x 13 pan. Beat egg yolks with the brandy until well mixed. Add the Mascarpone and continue to beat until smooth. Whip the egg whites until frothy and gradually add the white sugar. Continue to beat until they are quite stiff. Dip the ladyfingers, one by one and quickly or they will get soggy, in the coffee and put a single layer in the bottom of the pan. Pour half the cheese mixture over the ladyfingers and sprinkle half of the grated chocolate. Repeat 3 and 4, using the rest of the ladyfingers, cheese and chocolate. Chill for 4 - 6 hours. * Mascarpone cheese can be hard to find. To make your own, follow this recipe: Mascarpone cheese Blend 15 oz whole milk ricotta cheese with 3 oz cream cheese and 1 tsp fresh lemon juice. Place in food processor and process until smooth. (Approximately 16 oz. Can be substituted in recipe calling for 1 lb.]
[Name] Kraut Burgers II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT3H20M [TotalTime] PT4H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Kraut Burgers II recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["German", "European", "Low Cholesterol", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "2", "1/4", "1", "5 -6", "1", "1", "1", NA] [RecipeIngredientParts] ["water", "milk", "sugar", "salt", "margarine", "egg", "flour", "cabbage", "ground beef", "onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 159.4 [FatContent] 6.0 [SaturatedFatContent] 1.8 [CholesterolContent] 17.6 [SodiumContent] 213.4 [CarbohydrateContent] 20.2 [FiberContent] 1.4 [SugarContent] 2.9 [ProteinContent] 6.0 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Dough: Pour yeast into water. Set aside. Scald milk, then add sugar, salt and margarine. Cool. Add egg to mixture, then flour. Mix thoroughly, then knead until smooth. Let rise until double. Filling: Brown meat in skillet. Season and set aside. Pour 1/4 cup oil into a kettle. Shred cabbage and onion and saute in kettle until transparent. Stir often. Roll dough 1/4-inch thick and cut into 4-inch squares. Place a heaping tablespoon of filling on each square. Bring edges together and pinch. Place smooth side up in greased pan. Let rise 20 to 30 minutes. Bake at 400 degrees for about 20 minutes or until nice and brown.
[Name] Kraut Burgers [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Kraut Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["beef", "onions", "head of cabbage", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3326.5 [FatContent] 322.8 [SaturatedFatContent] 134.0 [CholesterolContent] 449.5 [SodiumContent] 255.4 [CarbohydrateContent] 62.0 [FiberContent] 21.6 [SugarContent] 32.2 [ProteinContent] 48.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cut up cabbage and onion. Cook 20 minutes; drain. Brown meat; drain. Add cabbage and onion. Steam 10 minutes. Prepare hot roll mix as directed on package. Roll out and cut in 6-inch circles. Place a small amount of filling in circles. Spoon in small amount of cheese and hot pepper. Fold over and seal. Place in oiled casserole. Bake at 350 degrees until brown.
[Name] Sauerkraut Burgers IIi [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Sauerkraut Burgers IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["German", "European", "Kid Friendly", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2/3", "1 1/2", "2", "2/3", "7", "2", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "sugar", "salt", "eggs", "flour", "ground beef", "sauerkraut", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.7 [FatContent] 8.4 [SaturatedFatContent] 2.1 [CholesterolContent] 28.9 [SodiumContent] 206.8 [CarbohydrateContent] 26.5 [FiberContent] 1.5 [SugarContent] 4.2 [ProteinContent] 8.2 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Dough: Boil potatoes and mash. Keep lukewarm. Measure potato water and add water to make 1 1/2 cups. Pour into large bowl. Add yeast; stir to dissolve. Stir in sugar and salt. Let stand 5 minutes. Add potatoes, eggs and oil; mix well. Blend in 1/2 of flour. Work in remaining flour to make a dough easy to handle. Let stand 10 minutes. Shape into a ball and put in large bowl. Refrigerate up to 24 hours. (Dough rises in refrigerator]. When ready to use, let stand at room temperature 1 or 2 hours. Filling: Crumble meat into heavy skillet. Cook until it loses red color. Drain off grease. Add rest of filling ingredients. Cool mixture. Roll bits of dough to 3 or 4 inch circles. Put heaping tablespoon of meat mixture on dough. Lap over to enclose. Let rise 15 to 20 minutes. Bake at 375° for 30 minutes. Makes about 3 dozen. You can freeze and reheat.
[Name] Crock Pot Budget Beef Stroganoff [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Crock Pot Budget Beef Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1/8", "2", "1", "1/4", "1/4", "1", "1", "1/3"] [RecipeIngredientParts] ["salt", "catsup", "pepper", "dry white wine", "onion", "fresh mushrooms", "Worcestershire sauce", "sour cream", "flour"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 494.8 [FatContent] 30.3 [SaturatedFatContent] 13.6 [CholesterolContent] 156.5 [SodiumContent] 856.2 [CarbohydrateContent] 12.4 [FiberContent] 0.9 [SugarContent] 4.3 [ProteinContent] 40.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Cut steak into 1/4-inch strips. Coat with salt and pepper.", "Drop into the bottom of a crock pot with onion.", "Mix garlic salt, Worcestershire sauce, bouillon, and catsup.", "Pour over the meat. Cover and cook on low for 6 to 8 hours or until tender.", "Turn control to high. Add wine and mushrooms.", "Dissolve flour in small amount of water.", "Add to meat mixture, stirring until blended.", "Cook on high for 15 minutes or until slightly thickened.", "Stir in sour cream; turn off heat. Serve with rice or noodles." ]
[Name] Crock Pot Stroganoff [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT6H [PrepTime] PT25M [TotalTime] PT6H25M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Crock Pot Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "Winter" [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "2", NA, "1/4", "1", "1"] [RecipeIngredientParts] ["ground beef", "onions", "garlic clove", "flour", "paprika", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 384.5 [FatContent] 27.4 [SaturatedFatContent] 12.2 [CholesterolContent] 99.6 [SodiumContent] 480.9 [CarbohydrateContent] 10.2 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 23.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef; drain fat. Add onions and garlic. Stir until wilted. Add flour, salt, pepper and paprika. Mixing well. Stir in undiluted soup; mix well. Put all in crock pot on low for 6 hours. When you get ready to serve add sliced mushrooms and sour cream. Serve over noodles rice or potatoes.
[Name] Simple Stroganoff [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Simple Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Winter", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "6", "1", "1 1/2", "1", "1/4", "1", "4", "14"] [RecipeIngredientParts] ["lean beef", "flour", "onion", "cream-style cottage cheese", "tomato paste", "Worcestershire sauce", "salt", "oregano", "garlic powder", "pepper", "mushrooms", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.1 [FatContent] 18.0 [SaturatedFatContent] 7.7 [CholesterolContent] 102.4 [SodiumContent] 1562.3 [CarbohydrateContent] 20.5 [FiberContent] 2.3 [SugarContent] 6.8 [ProteinContent] 35.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In skillet, brown ground beef, flour, and onion; drain well. Place in crockpot. Whip cottage cheese until smooth; add tomato paste and seasonings. Mix well and add to meat mixture with mushrooms and beef broth. stir until slightly blended. Cover and cook on high setting for 1 hour. Turn to low setting and cook for 4 to 6 hours.
[Name] Jackie's Stroganoff [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Jackie's Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Winter", "< 15 Mins"] [RecipeIngredientQuantities] ["2", NA, "1", "1", "1", "2", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["beef flank steak", "onion", "garlic", "mushrooms", "beef broth", "ketchup", "Worcestershire sauce", "flour", "butter", "sour cream"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 2662.0 [FatContent] 154.6 [SaturatedFatContent] 76.5 [CholesterolContent] 915.5 [SodiumContent] 2885.6 [CarbohydrateContent] 38.3 [FiberContent] 3.5 [SugarContent] 17.9 [ProteinContent] 267.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sprinkle meat with salt and pepper and place in the crockpot. Mix the remaining ingredients, except the flour, butter and sour cream and stir in with the beef. Cover and cook on low 7 to 8 hours. Place the crockpot on high and stir in flour and butter which have been blended together. Stir until thickened. Turn off the heat and add the sour cream.
[Name] Bagels [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 1999-11-14T05:14:00Z [Description] Make and share this Bagels 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/44/89/pichVgiGv.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4 1/4 - 4 3/4", "2", "1 1/2", "3", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "active dry yeast", "water", "sugar", "salt", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 181.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 583.8 [CarbohydrateContent] 38.5 [FiberContent] 1.5 [SugarContent] 4.3 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 12 Bagels [RecipeInstructions] ["In a mixer bowl combine 1 1/2 cups of the flour and the yeast.", "Combine warm water, the 3 Tbsp sugar and the salt. Pour over the flour mixture. Beat at low speed of electric mixer for about 30 seconds scraping the bowl as you mix. Beat 3 minutes at high speed.", "Stir in as much remaining flour as you can mixing with a spoon.", "Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (knead 6-8 minutes total]. Cover; let rest 10 minutes.", "Cut into 12 portions; shape each into a smooth ball. Punch a hole in the center of each. Pull gently to make a 1 1/2-2-inch hole.", "Place on a greased baking sheet. Cover, let rise 20 minutes.", "Broil 5 inches from heat 3-4 minutes, turning once (tops should not brown].", "Heat 1 gallon of water and 1 Tbsp of sugar to boiling; reduce heat. Cook 4 or 5 bagels at a time for 7 minutes, turning once; drain.", "Place on a greased baking sheet. Bake at 375: in the oven for 25-30 minutes.", "Light Rye Bagels Prepare bagels as above. except substitute 1 1/2 cups rye flour for the first 1 1/4 cups of the all-poupose flour.", "Herb Bagels Prepare bagels as above, except add 2 tsp. dried marjoram, crushed or 1 tsp dried dill; or 1 tsp. dried tarragon, crushed; or 1/2 tsp. garlic powder to the flour-yeast mixture.", "Onion Bagels Prepare as above except cook 1/2 cup finely chopped onion in 3 Tbsp butter till tender but not brown. Brush onion mixture over tops of bagels after first 15 minutes of baking.", "Poppy or Sesame Seed Bagels Prepare bagels as above except before baking brush tops with beaten egg; sprinkle with the seed." ]
[Name] Brotchen [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 1999-11-14T05:26:00Z [Description] Make and share this Brotchen recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Weeknight", "Bread Machine", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/8", "1", "1", "1", "3", "1 1/2", "1"] [RecipeIngredientParts] ["water", "applesauce", "sugar", "salt", "flour"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 119.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 200.3 [CarbohydrateContent] 24.7 [FiberContent] 1.0 [SugarContent] 0.5 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients into breadmaker, set on dough cycle. Take out of breadmaker. Punch down dough and divide into 12 parts. Shape into oval rolls and place 3 apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1 tsp water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 450 for 15 to 20 minutes until golden brown.
[Name] Five Fruit Punch [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-14T05:20:00Z [Description] Make and share this Five Fruit Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] "ginger ale" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 34.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 3.8 [FiberContent] 0.0 [SugarContent] 3.4 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 28 1/2 cup servings [RecipeInstructions] Mix cran-raspberry drink and juice concentrate-refrigerate until time to serve. Just before serving, pour into your punch bowl, add gingerale and champagne. Stir gently. This punch is good served with frozen juice ice cubes or a pretty juice fruit ring. Fruit Ice Cubes: fill an ice cube tray with some of the fruit juice-put a cherry or raspberry or a pineapple chunk in the juice and freeze. After they are frozen add to the punch and it will not get watered down.
[Name] Homemade Phyllo [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Homemade Phyllo recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 2/3", "1", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1453.5 [FatContent] 30.3 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 2336.2 [CarbohydrateContent] 254.7 [FiberContent] 9.0 [SugarContent] 0.9 [ProteinContent] 34.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sift flour and salt into a bowl. Gradually add water, stirring to make a stiff dough. Turn onto a pastry board. Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough with a folding and turning motion, adding more oil to your hands when dough begins to stick. Continue until you have a smooth, elastic ball of dough and the oil is nearly all used. Then roll the ball of dough in the remaining oil to cover all sides, place a clean cloth over the bowl, and allow the dough to rest for two hours or more in a warm place away from drafts. A barely warm oven is satisfactory. Separate 1/4 of the dough and roll to 1/4 inch thickness on a pastry board rubbed with cornstarch. Cover with a clean cloth and let it rest for 10 minutes. Cover a table (cardtable or larger] with a smooth cloth and carefully lift dough onto it. Put your hands under the dough, palms down and gently stretch and pull the dough with the backs of your hands, working your way around the table, until the dough is as thin as tissue paper. Do not worry if it hangs down around the edges of the table, or if some holes appear, especially around the edges. Cut off the thicker edge and save the scraps. The phyllo is now ready to be cut into pieces with scissors if you wish to use it moist. If you prefer dry phyllo, allow it to sand until dry, about 10 minutes, then cut into desired sizes. The scraps of dough can be put into a moist bowl and kneaded and rolled again. When using phyllo dough, spray the sheets with olive oil or melted butter from a spritzer bottle. It's a fast, easy way to apply the fat in a very thin layer.
[Name] Homemade Phyllo II [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Homemade Phyllo II recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "4", NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "water", "olive oil", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.4 [FatContent] 3.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 234.1 [CarbohydrateContent] 28.6 [FiberContent] 1.0 [SugarContent] 0.1 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 20 sheets [RecipeInstructions] Sift the flour and salt into a deep mixing bowl. Beating constantly with a large spoon, pour in the water in a thin, slow stream and beat until the flour and water are well blended. Knead the dough in the bowl by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for 5 to 10 minutes, or until the dough can be gathered into a soft, somewhat sticky ball. Add the olive oil, 1 tablespoon at a time, kneading well after each addition and continue kneading for about 25 minutes longer, or until the dough is smooth and satiny. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least two hours. Tightly covered, the dough can be kept at room temperature overnight or in the refrigerator for a week or so. If you refrigerate it, be sure to bring it to room temperature before rolling it. When you are ready to roll and use the dough, divide it into 20 equal portions and shape each piece into a ball about 1-1/2 inches in diameter. Sprinkle a smoothly woven kitchen towel with a little cornstarch and, one at a time, roll each ball on the towel with a rolling pin into a round about 7 inches in diameter. As they are rolled, place the rounds between strips of wax paper and stack them on a plate. Then cover all the rounds with a kitchen towel and let them rest for about 30 minutes. To shape each sheet of phyllo, stretch it over the backs of your hands by lifting the dough and pulling your hands apart repeatedly until the phyllo is paper thin. Working quickly but gently, you should be able to form a sheet about 14 inches wide and 18 inches long. Trim off the thick edges to make a 12 by 16-inch rectangle. Freshly made phyllo dries out so quickly that each sheet should be buttered or shaped as described in the recipe you are following before you proceed to roll and stretch the next sheet. A home baker cannot make phyllo as thin as the commercial product; therefore, use only half as many layers as called for in a recipe, and cut the rectangle in half instead of folding it. Allow phyllo dough to thaw in refrigerator overnight. Carefully unroll phyllo sheets onto a smooth, dry surface Cover phyllo completely with plastic wrap, then a damp towel. Keep phyllo covered until needed Do not leave it uncovered for more than a couple of minutes to avoid drying out. Microwave butter until very soft, but not melted. This will give you a lighter and flakier pastry. Brush each layer of phyllo with very soft or melted butter, margarine or oil. To prevent edges from cracking, brush edges first and work into center. Be sure to brush the last layer of phyllo with melted butter. Fillings should be chilled and not excessively moist Generally, bake on ungreased cookie sheet in preheated 375°F oven until golden brown. For thicker items, reduce heat to 350°F. Phyllo may be rolled and refrozen to store, when not in use. Tip: Use approximately 1/2 cup butter or oil for 16 sheets phyllo dough. Use approximately 1/2 Tbsp butter per phyllo sheet.
[Name] Pina Colada [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-14T05:22:00Z [Description] Make and share this Pina Colada 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/44/95/pictqghbq.jpg" [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Caribbean", "Low Protein", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1"] [RecipeIngredientParts] "rum" [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 181.7 [FatContent] 6.7 [SaturatedFatContent] 5.8 [CholesterolContent] 0.0 [SodiumContent] 20.3 [CarbohydrateContent] 14.2 [FiberContent] 1.0 [SugarContent] 11.0 [ProteinContent] 1.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put all in a blender with a little crushed ice and blend. It is best to make a blender full at one time. Garnish with orange slices and fresh pineapple wedges.
[Name] Buttermilk Jalapeno Cornbread [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 1999-11-14T05:16:00Z [Description] Make and share this Buttermilk Jalapeno Cornbread 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/44/96/5gbShVjHTauWrSKutewE_IMG_5275.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/96/01488647435.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/96/pico5asDr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/96/JWt3IVuKTWe9B3CtRTol_IMG_5278.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/96/pic2RDiFL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/96/pic2HQJF2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/96/picxKfJoN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/96/picVMcBFc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/96/picFhzmpK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/96/picUhsW5i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/96/picH1T3Yr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/44/96/picUEm6HQ.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Kid Friendly", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "4", "3/4", "2", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "yellow cornmeal", "sugar", "baking powder", "salt", "eggs", "milk", "buttermilk", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 150.0 [Calories] 235.1 [FatContent] 9.8 [SaturatedFatContent] 2.1 [CholesterolContent] 50.8 [SodiumContent] 438.0 [CarbohydrateContent] 32.0 [FiberContent] 1.5 [SugarContent] 6.4 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sift together flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat. Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes. Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.
[Name] Chicken Fried Steak with Gravy [AuthorId] 1926 [AuthorName] Quixote [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-11-14T05:27:00Z [Description] Make and share this Chicken Fried Steak with Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", NA, "2 1/2", "2", NA, "6", "1/4", "3"] [RecipeIngredientParts] ["flour", "eggs", "bacon", "onion"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 629.9 [FatContent] 28.4 [SaturatedFatContent] 10.7 [CholesterolContent] 153.0 [SodiumContent] 464.3 [CarbohydrateContent] 69.4 [FiberContent] 2.2 [SugarContent] 10.5 [ProteinContent] 22.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour with salt and pepper. Dredge the steaks in the seasoned flour. Dip the steaks in the egg wash, letting the excess drip off. Dredge the steaks in the seasoned flour, coating each side completely. Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper. In another skillet, render the bacon until crispy, about 3 to 4 minutes. Add the onions and continue to saute for 2 to 3 minutes. Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper. Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season with salt an black pepper. Spoon the gravy over each steak.
[Name] Amish Dressing [AuthorId] 1544 [AuthorName] tranch [CookTime] PT1H [PrepTime] PT1H20M [TotalTime] PT2H20M [DatePublished] 1999-11-14T05:31:00Z [Description] Make and share this Amish Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "3/4", "1", "1", "1 1/4", "3", "3", "1", "1/2", "1 1/2", "5", "12", "2 1/2"] [RecipeIngredientParts] ["chicken thighs", "fresh parsley", "onion", "celery", "carrot", "potatoes", "sage", "celery seeds", "thyme", "fresh black pepper", "turmeric", "eggs", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6245.0 [FatContent] 235.4 [SaturatedFatContent] 72.8 [CholesterolContent] 1810.8 [SodiumContent] 8201.5 [CarbohydrateContent] 691.8 [FiberContent] 41.8 [SugarContent] 73.6 [ProteinContent] 322.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Boil potatoes until just barely tender. Drain and set aside. Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin. In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine. In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature. Preheat oven to 325 degrees and lightly grease a 3 quart casserole. Transfer dressing to prepared casserole dish and bake for 1 - 1 1/2 hours, or until center puffs up and top is golden brown.
[Name] Green Peppercorn Mustard [AuthorId] 1927 [AuthorName] Bev14637 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-14T05:35:00Z [Description] Make and share this Green Peppercorn Mustard recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "No Cook" [RecipeIngredientQuantities] ["6", "3", "2", "60", "1", "1/2", "1/4"] [RecipeIngredientParts] ["white mustard seeds", "green peppercorns", "honey", "cider vinegar", "salt", "nutmeg", "allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.9 [FatContent] 19.8 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 6985.0 [CarbohydrateContent] 59.6 [FiberContent] 10.3 [SugarContent] 39.6 [ProteinContent] 17.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a blender grind mustard seeds finely. In a glass or ceramic bowl, mix together mustard powder and 3 tablespoons water and leave to stand 30 mins. Blend mustard mixture and the rest of the ingredients until mustard acquires a grainy texture. If mixture seems too dry, add a little more water or honey. Cover and let stand 12 hours before pouring into sterilised jars. Seal. Store in a cool, dark place 2 weeks before using. Refrigerate after opening.
[Name] General Tso's Chicken IV [AuthorId] 1755 [AuthorName] Juli9251 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-14T05:33:00Z [Description] Make and share this General Tso's Chicken IV recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1/2", "1/4", "5 1/2", "5 1/2", "3/4", "1/2", "1/4", "5 1/2", "1", "3", "1/4", "1", "1", "1", "1", "2", "16"] [RecipeIngredientParts] ["cornstarch", "water", "garlic", "ginger", "sugar", "soy sauce", "white vinegar", "hot chicken broth", "msg", "dark chicken meat", "soy sauce", "white pepper", "egg", "cornstarch", "scallions"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 890.3 [FatContent] 46.5 [SaturatedFatContent] 7.8 [CholesterolContent] 194.4 [SodiumContent] 2935.0 [CarbohydrateContent] 62.9 [FiberContent] 2.2 [SugarContent] 27.7 [ProteinContent] 53.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make pepper sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar, and wine. Then add chicken broth and MSG and stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to separate chicken pieces. Divide chicken into small quantities and deep fry at 350F until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice.
[Name] Wonderful Microwave Honey Roasted Nuts [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-11-14T18:18:00Z [Description] Make and share this Wonderful Microwave Honey Roasted Nuts 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/45/01/picMAfDua.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "Microwave", "Roast", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "honey", "orange zest", "cinnamon"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 293.8 [FatContent] 20.5 [SaturatedFatContent] 4.2 [CholesterolContent] 7.6 [SodiumContent] 250.5 [CarbohydrateContent] 26.3 [FiberContent] 3.2 [SugarContent] 19.0 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["To toast nuts, heat and stir over medium heat till toasted.", "Or carefully heat in the microwave for a few minutes.", "Nuts tend to burn easily so toast with caution and stir and turn frequently.", "Then stir nuts with remainder of ingredients and mix well.", "Microwave on high power for 7 minutes, stirring once.", "Then pour mixture on a sheet of foil and let cool completely.", "Break up nut mixture and stir in a cool dry place.", "Note: made in a 650/700 watt microwave oven, so adjust time if needed." ]
[Name] Italian Sugar Cookies [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT13M [PrepTime] PT30M [TotalTime] PT43M [DatePublished] 1999-11-15T04:18:00Z [Description] aka Italian White Christmas Cookies. I have had this simple recipe for years. This makes a basic soft cookie that can be iced and decorated for the holidays [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "European", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "6", "2", "4", "2", "2", "7 1/2", NA, NA] [RecipeIngredientParts] ["sugar", "vegetable shortening", "eggs", "buttermilk", "vanilla", "cream of tartar", "baking soda", "flour"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 90.2 [FatContent] 3.8 [SaturatedFatContent] 1.1 [CholesterolContent] 10.7 [SodiumContent] 28.9 [CarbohydrateContent] 12.9 [FiberContent] 0.2 [SugarContent] 6.9 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 120 large cookies [RecipeInstructions] Cream shortening and sugar with electric mixer. Add eggs one at a time and beat well. Add buttermilk, flavor extracts, baking soda and cream of tarter and blend well. Now by hand with a wooden spoon, add flour 1 cup at a time until the mixture is stiff. Drop from heaping tablespoons onto a lightly greased cookie sheet 2 to 3 inches apart. If not icing you may press on the nuts or sprinkles now (or you can ice or frost and decorate with sprinkles after baking]. Bake in a preheated 375F oven, center oven rack, 10 to 13 minutes or until cookie edges are slightly brown and tops look set. DO NOT OVERBAKE. Overbaking cause dry, hard cookies. Carefully remove to rack to cool. Frost or decorate as desired. Notes: recipe may be halved, cookies freeze well, for best baking use an insulated baking sheet as these tend to burn on the bottom. Store airtight.
[Name] Potato Candy II [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T04:20:00Z [Description] Make and share this Potato Candy II recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Potato", "Vegetable", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["potato", "powdered sugar", "vanilla", "maple syrup", "butter", "peanut butter"] [AggregatedRating] 2.5 [ReviewCount] 3.0 [Calories] 1485.7 [FatContent] 92.4 [SaturatedFatContent] 58.4 [CholesterolContent] 244.0 [SodiumContent] 666.9 [CarbohydrateContent] 160.9 [FiberContent] 3.3 [SugarContent] 132.3 [ProteinContent] 4.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] All you do for DELICIOUS potato candy is this: Combine mashed potatoes, powdered sugar, vanilla, butter and maple syrup until a dough forms. It's better to wait until the potato is cooled because if you don't, the sugar melts and you seem to have to add a lot more sugar than if the potato were cooled. Roll the dough out to whatever thickness you like. Roll it to about 1/4 inch or maybe a little thicker. Spread peanut butter (crunchy or smooth] onto the rolled out dough. Roll the candy up and wrap it in wax paper or plastic wrap. Put it in the refrigerator to harden it up a little. Slice and eat.
[Name] Heavenly Hash Candy [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-15T04:21:00Z [Description] Make and share this Heavenly Hash Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Lunch/Snacks", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "12"] [RecipeIngredientParts] "marshmallows" [AggregatedRating] nan [ReviewCount] nan [Calories] 62.1 [FatContent] 3.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.7 [SodiumContent] 43.5 [CarbohydrateContent] 6.2 [FiberContent] 0.6 [SugarContent] 3.9 [ProteinContent] 1.3 [RecipeServings] 24.0 [RecipeYield] 1 batch [RecipeInstructions] Line a tray or dish with parchment paper; butter well. Melt chocolate over double boiler until completely melted. Pour 1/2 of the melted chocolate in paperlined tray or dish. Sprinkle and cover with the marshmallows and nuts. Pour over the remainder of the chocolate and let cool and solidify completely. When cold break into pieces.
[Name] Black and White Soup [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T04:22:00Z [Description] This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1", "2", "1/4", "1 1/2", "1", "1", "8", NA, NA, NA] [RecipeIngredientParts] ["butter", "red bell pepper", "yellow bell pepper", "green bell pepper", "onion", "garlic", "all-purpose flour", "low sodium chicken broth", "sharp white cheddar cheese", "tomatillo salsa", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 307.9 [FatContent] 24.9 [SaturatedFatContent] 15.4 [CholesterolContent] 82.6 [SodiumContent] 285.9 [CarbohydrateContent] 11.1 [FiberContent] 0.9 [SugarContent] 4.0 [ProteinContent] 10.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["For cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute vegetables until tender, about 6 minutes.", "Add flour and stir 2 minutes.", "Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes.", "Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth.", "Season to taste with salt and pepper.", "To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, a llowing soups to meet in center. Top with tomatillo salsa and sour cream." ]
[Name] Lemon Bundt Cake [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T04:24:00Z [Description] Make and share this Lemon Bundt Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "8", "1 1/4", "2 1/2", "3", "1/4", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "flour", "baking powder", "salt", "milk", "vanilla", "lemon, rind of"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 3867.0 [FatContent] 180.3 [SaturatedFatContent] 103.8 [CholesterolContent] 1902.1 [SodiumContent] 2806.6 [CarbohydrateContent] 505.7 [FiberContent] 8.7 [SugarContent] 252.0 [ProteinContent] 59.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Cream butter and sugar until fluffy.", "Beat egg yolks in separate bowl until light and lemon colored.", "Blend into creamed mixture. Sift the dry ingredients well.", "Add to creamed mixture alternately with the milk blending well.", "Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan.", "Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice." ]
[Name] Di's Mango Mousse Trifle [AuthorId] 1928 [AuthorName] Mike Di - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T04:25:00Z [Description] Make and share this Di's Mango Mousse Trifle recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1", "1/2", "3/4", "1", "1", "2", "1/4", "1/2"] [RecipeIngredientParts] ["mangoes in syrup", "lemon, rind of", "caster sugar", "gelatin", "water", "rum", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.4 [FatContent] 17.8 [SaturatedFatContent] 10.5 [CholesterolContent] 134.2 [SodiumContent] 141.2 [CarbohydrateContent] 56.8 [FiberContent] 0.4 [SugarContent] 36.3 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place mangoes and their syrup in electric blender.", "Blend till smooth.", "Place mangoes in large bowl add orange rind, lemon rind and sugar, stir until sugar is dissolved.", "Sprinkle gelatine over water in a small bowl.", "Stir until combined.", "Stand bowl over simmering water, stir until gelatine has dissolved and allow to cool slightly.", "Gradually add gelatine mixture to mango mixture and mix well.", "Refrigerate until mixture is the consistency of unbeaten egg whites.", "Beat egg white until firm peaks form.", "beat cream until soft peaks form.", "Fold egg white and cream into mango mixture. Cut sponge cake into cubes and place in the bottom of a serving bowl, Sprinkle combined milk and r um over cake. Pour mango mixture over.", "Cover bowl and refrigerate several hours until set. Beat extra cream until firm peaks form.", "Spoon into piping bag with nozzle attached.", "Pipe around edge of mango mousse trifle. * extra mango slices may be chopped up and piled into centre of mousse. * Apricots can be substituted for mangoes if desired." ]
[Name] Fish Fillet and Scallops in Green Peppercorn Sauce [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 1999-11-15T04:28:00Z [Description] Make and share this Fish Fillet and Scallops in Green Peppercorn Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Stove Top" [RecipeIngredientQuantities] ["4", "2", "1/2", "12", "1", "1", NA] [RecipeIngredientParts] ["butter", "lemon rind", "scallops", "green peppercorn", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 173.6 [FatContent] 6.8 [SaturatedFatContent] 3.8 [CholesterolContent] 73.1 [SodiumContent] 167.4 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the butter in large frypan over high heat, until it begins to brown. Add the lemon rind, fish and scallops. Brown quickly, stirring carefully. Add the green peppercorns and lemon juice quickly, season with salt and pepper then cover the pan and remove from the heat. Stand, covered 5 minutes. Serve immediately.
[Name] Sirloin Steak with Mustard and Cream Dressing [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 1999-11-15T04:31:00Z [Description] Make and share this Sirloin Steak with Mustard and Cream Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", NA, NA, "1", "3/4", NA, "3"] [RecipeIngredientParts] ["salt", "pepper", "salt", "brandy"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 555.1 [FatContent] 31.2 [SaturatedFatContent] 13.3 [CholesterolContent] 199.7 [SodiumContent] 254.7 [CarbohydrateContent] 1.8 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 56.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Before cooking, using a sharp knife, nick the outer rim of fat in several places to prevent curling. Brush steak with oil and spread with the first measure of mustard. Sprinkle with salt and pepper. Heat oil in a frying pan. Brown meat quickly on both sides. Transfer to an ovenproof dish and bake at 200 degs.C. for 30-45 mins. or until cooked to the degree required. Remove meat to a serving dish and keep warm. Place the second measure of mustard and cream in the roasting dish and heat over a med. heat scraping all the meat juices from the pan. Season with salt and pepper and stir in the brandy.
[Name] Fried Chicken Livers II [AuthorId] 1639 [AuthorName] elt8588 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T04:26:00Z [Description] Make and share this Fried Chicken Livers 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/45/10/pic3TQgoN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/10/picUvg16g.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken liver", "milk", "egg", "baking powder", "salt", "flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1214.8 [FatContent] 37.1 [SaturatedFatContent] 14.4 [CholesterolContent] 1815.4 [SodiumContent] 3203.7 [CarbohydrateContent] 108.2 [FiberContent] 3.4 [SugarContent] 0.7 [ProteinContent] 104.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix milk and egg; set aside. Mix dry ingredients in separate bowl. Soak liver in milk and egg. Drain liver. Shake in flour mixture and fry.
[Name] Beef Kebabs with Remoulade Sauce [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T04:34:00Z [Description] Make and share this Beef Kebabs with Remoulade Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["500", "1", "2", "1/4", "1", "1", "100", "2", "1/2", "1/4", "2", "1/4", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["rump steak", "garlic", "black pepper", "onion", "green pepper", "button mushrooms", "olive oil", "lemon juice", "capers", "mustard seeds", "fresh tarragon", "parsley", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 607.0 [FatContent] 51.5 [SaturatedFatContent] 11.4 [CholesterolContent] 170.7 [SodiumContent] 316.6 [CarbohydrateContent] 8.0 [FiberContent] 1.6 [SugarContent] 3.0 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cube the meat, discarding any fat. Crush, peel and mash the garlic. Combine garlic, oil and pepper. Peel and cut the onion into 5cm cubes. Deseed and dice the green pepper into 5cm pieces. Thread meat, onion, green pepper and mushroom on to soaked bamboo skewers. Brush each kebab with oil mixture then leave to marinate for 30 minutes. Barbecue on a preheated barbecue until beef is medium rare or as preferred. Serve immediately with Remoulade Sauce. REMOULADE SAUCE: Beat egg yolks until pale then start beating in the oil drop by drop. As the mixture thickens the oil can be added in a thin stream, but do not add too quickly or mixture will curdle. Stir in the lemon juice, capers, gherkins, mustard, tarragon and parsley. Season with salt and pepper to taste.
[Name] Seafood Pasta Saute [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T04:35:00Z [Description] Make and share this Seafood Pasta Saute recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "10", "1", "1", "1", "4 -5", NA, NA] [RecipeIngredientParts] ["alphabet pasta", "head of broccoli", "fresh snow peas", "fresh shrimp", "fresh scallops", "fresh garlic", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 844.9 [FatContent] 6.8 [SaturatedFatContent] 1.2 [CholesterolContent] 233.0 [SodiumContent] 1365.0 [CarbohydrateContent] 116.8 [FiberContent] 9.5 [SugarContent] 7.5 [ProteinContent] 77.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Bring a large stockpot of water to a boil; add a teaspoon of salt and teaspoon of oil (to prevent sticking]. Place broccoli and snow peas in steamer and steam for approximately 4-5 minutes.", "Heat the frying pan; add 1-tablespoon olive oil and 1 tablespoon butter, swirl melt the butter. Put the garlic in and saute for 20-30 seconds (do not brown the garlic].", "Add the shrimp and toss, then the scallops, and finally the crab blend. Sauti the seafood for approximately 4 minutes. Season with salt and pepper to taste.", "At the same time as the vegetables and the seafood are cooking, toss the capellini pasta into the boiling water and cook according to package directions.", "Drain the capellini and place in large pasta bowl (may add a little melted butter or drizzle of olive oil to toss the pasta with, or omit it if on a fat-restricted diet.]", "Top first with the steamed vegetables and then the sautied seafood. Toss to combine; serve in individual pasta bowls topped with some parmesan cheese.", "Serve with hot Italian bread and salad or antipasto. Serves 4 full to bursting." ]
[Name] Southern Cornbread [AuthorId] 355532 [AuthorName] Patty Mae [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 1999-11-15T04:46:00Z [Description] This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will never stick - it will fall right out of the skillet when you turn it over. I love it right out of the oven slathered with butter - it's a slice of heaven! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/15/mianUotNQ9qoM60NFiiS-photo-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/15/jHcBcghgQTeHLn2kw2x1-IMG_0932.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/15/picFOKtlp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/15/pic2x18t0.jpg" ] [RecipeCategory] Breads [Keywords] ["< 60 Mins", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "2", "1/2", "2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["eggs", "buttermilk", "white cornmeal", "baking soda", "baking powder", "butter", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 215.2 [FatContent] 9.2 [SaturatedFatContent] 4.7 [CholesterolContent] 87.5 [SodiumContent] 467.0 [CarbohydrateContent] 27.3 [FiberContent] 2.2 [SugarContent] 3.7 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375°F. Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter. Mix soda, baking powder, salt and sugar with cornmeal. Add buttermilk, eggs, and melted butter and mix well. Pour into the hot skillet and bake until golden brown, about 20 minutes.
[Name] Orange Candy with Black Walnuts [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T04:48:00Z [Description] Make and share this Orange Candy with Black Walnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1/4", "1", "1", "2", "1"] [RecipeIngredientParts] ["sugar", "water", "evaporated milk", "salt", "black walnut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.4 [FatContent] 2.9 [SaturatedFatContent] 0.5 [CholesterolContent] 2.3 [SodiumContent] 13.5 [CarbohydrateContent] 20.0 [FiberContent] 0.3 [SugarContent] 18.8 [ProteinContent] 1.5 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] Put 1 cup sugar into a HEAVY skillet and stir slowly with a wooden spoon over medium heat until the sugar is melted and caramelized to a golden brown color. Add the water and stir until the sugar is completely dissolved. Add the remaining 2 cups sugar, evaporated milk and salt. Place over low heat and stir constantly until the mixture boils. Cook, stirring fre quently, until it reaches the soft ball stage (236 degrees]. Remove from heat; cool to lukewarm. Do not stir. Add the orange peel and nuts. Beat vigorously until the candy loses its gloss and will hold its shape when dropped from a spoon. Pour into lightly greased (margarine] 8 x 8 inch baking dish. Cool until set. Cut into squares before the candy becomes too firm.
[Name] Orange-Spiced Sweet Potatoes [AuthorId] 355532 [AuthorName] Patty Mae [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T04:49:00Z [Description] Make and share this Orange-Spiced Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1/2", "1/4", "1/2", "3/4", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "water", "butter", "light brown sugar", "nutmeg", "ginger", "cinnamon"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 279.2 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 152.6 [CarbohydrateContent] 43.6 [FiberContent] 2.7 [SugarContent] 30.1 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bake sweet potatoes in a 400 degree oven until they can be pierced with a fork. Cool, peel, and cut into 1-inch pieces. Place cooked potatoes in a 2-qt covered baking dish. Combine orange juice concentr ate, butter, brown sugar, and spices in a small saucepan. Cook over medium-low heat until sugar and butter are melted; pour over potatoes. Bake covered at 350 F for about 30 minutes. Remove cover and bake another 10 minutes.
[Name] Chicken Tortilla Soup [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 1999-11-15T04:53:00Z [Description] Make and share this Chicken Tortilla Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "4", "4", "4", "3/4", "12", "8", "6", "8", "8", "8", "10"] [RecipeIngredientParts] ["onions", "carrots", "celery", "bell peppers", "stewed tomatoes", "corn tortillas", "chicken breasts", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 631.0 [FatContent] 30.6 [SaturatedFatContent] 16.3 [CholesterolContent] 89.3 [SodiumContent] 3918.2 [CarbohydrateContent] 56.3 [FiberContent] 7.8 [SugarContent] 21.6 [ProteinContent] 35.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Saute carrots, celery, onion and bell pepper in butter until tender.", "Add chicken stock and bring to boil.", "Add tomato, picante sauce, taco seasoning, chicken and corn tortillas.", "Let combined ingredients boil until corn tortillas are incorporated into soup.", "Reduce heat and add cheese. Simmer for 20 minutes or until cheese is melted and mixed well into the soup.", "Add milk and simmer for an additional 15 minutes.", "If thicker soup is desired, add more corn tortillas.", "Note: Any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread." ]
[Name] Pineapple Cranberry Bread [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 1999-11-15T05:01:00Z [Description] Make and share this Pineapple Cranberry Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Pineapple", "Tropical Fruits", "Fruit", "Low Cholesterol", "Healthy", "Bread Machine", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "2", "1/2", "1", "3", "2", "1/2"] [RecipeIngredientParts] ["cranberry juice", "crushed pineapple", "butter", "margarine", "salt", "oats", "bread flour", "cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2460.7 [FatContent] 38.5 [SaturatedFatContent] 17.2 [CholesterolContent] 61.1 [SodiumContent] 1387.9 [CarbohydrateContent] 459.2 [FiberContent] 32.4 [SugarContent] 57.1 [ProteinContent] 69.5 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Add first seven ingredients to the bread machine pan in the order recommended by the manufacturer. Add cranberries and nuts at the tone indicating the end of the raisin/mix cycle. (Coconut is also a great addition].
[Name] Easy Mushroom Bread [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:03:00Z [Description] Make and share this Easy Mushroom Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "1/4", "1", "1", "1", "2 1/2 - 3 1/2", NA] [RecipeIngredientParts] ["dry yeast", "water", "brown sugar", "salt", "baking soda", "egg", "cottage cheese", "chives", "flour", "dried mushroom"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1543.6 [FatContent] 17.4 [SaturatedFatContent] 5.7 [CholesterolContent] 221.7 [SodiumContent] 3495.0 [CarbohydrateContent] 276.1 [FiberContent] 10.4 [SugarContent] 33.5 [ProteinContent] 64.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Reconstitute dried mushrooms in one cup of hot water. Set aside. Dissolve yeast in the 1/4 cup warm water and add sugar. Set aside. Warm the cottage cheese and put in bowl. Add yeast mixture, egg, salt, soda, 2 1/2 cups flour and chives and stir until springy. Cover bowl with towel and let rise to double, (about one hour]. Turn onto floured board and knead in the drained, chopped and blotted mushrooms and remaining one cup flour, (dough will be sticky]. Place in oiled 2-quart casserole and let rise to double, about 45 minutes. Bake at 375 degrees for 35 minutes. Butter top crust while still hot, remove from pan, serve immediately.
[Name] Chinese Imperial Palace General Tso's Chicken [AuthorId] 1932 [AuthorName] Sealoverz [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-11-15T05:00:00Z [Description] Make and share this Chinese Imperial Palace General Tso's Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1 1/2", "1 1/2", "3/4", "1/2", "1/4", "1/4", "1", "1", "3", "1/4", "1", "1", "1", "2", "8"] [RecipeIngredientParts] ["cornstarch", "water", "fresh garlic", "fresh ginger", "sugar", "soy sauce", "white vinegar", "sherry wine", "white wine", "condensed chicken broth", "msg", "boneless skinless chicken", "soy sauce", "white pepper", "egg", "cornstarch", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 10.0 [Calories] 420.7 [FatContent] 5.7 [SaturatedFatContent] 1.4 [CholesterolContent] 133.1 [SodiumContent] 2077.6 [CarbohydrateContent] 45.5 [FiberContent] 1.3 [SugarContent] 20.3 [ProteinContent] 43.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients for sauce in a quart jar with a lid and shake gently. Store in refrigerator until ready for use. Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken is fried. Place a small amount of oil (1 Tbs.] in wok, and heat to 400 degrees. Add onions, peppers, and stir fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If too thick, add water a little at a time until right consistency is reached. Add chicken to sauce in wok, and cook until hot and bubbly. Serve with fried or steamed rice. Enjoy!
[Name] Chicken & Orzo Salad with Citrus Vinaigrette [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 1999-11-15T05:05:00Z [Description] Make and share this Chicken & Orzo Salad with Citrus Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "2 1/2", "2", "1", "8", "1/2", "1/4", "3", "2 1/2", "2", "2", "1", "3", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breast", "zucchini", "red bell peppers", "mandarin orange sections", "orzo pasta", "dark raisin", "lime juice", "olive oil", "green onion", "garlic", "dried basil", "dried oregano", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 366.9 [FatContent] 8.0 [SaturatedFatContent] 1.3 [CholesterolContent] 48.4 [SodiumContent] 244.0 [CarbohydrateContent] 51.0 [FiberContent] 3.6 [SugarContent] 17.8 [ProteinContent] 22.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes.", "Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss.", "Cover and refrigerate at least 2 hours or overnight.", "Stir in raisins just before serving.", "Season taste with salt and black pepper, if desired. Garnish as desired.", "For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid." ]
[Name] Brownie Cheesecake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:07:00Z [Description] Make and share this Brownie Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA, "1", "16", "8", "1 1/2", "1", "1/4", "3", "1/4"] [RecipeIngredientParts] ["water", "prune baby food", "nonfat cottage cheese", "fat-free cream cheese", "sugar", "vanilla extract", "salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.6 [FatContent] 13.2 [SaturatedFatContent] 5.7 [CholesterolContent] 58.2 [SodiumContent] 382.0 [CarbohydrateContent] 51.3 [FiberContent] 0.5 [SugarContent] 39.1 [ProteinContent] 9.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Combine first 5 ingredients in a bowl; stir well. Spread into bottom of a 9-inch square baking pan coated with cooking spray. Bake at 350 for 25 minutes; let cool on a wire rack. Tear brownies into small pieces. Press half of pieces into bottom of a 9-inch springform pan coated with cooking spray. Set aside. Preheat oven to 300. Place cottage cheese in a large bowl; beat at medium high speed of a mixer until almost smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla, and salt; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate. Pour half of cheese mixture into prepared pan; top with remaining brownie pieces. Pour remaining cheese mixture over brownie pieces. Bake at 300 for 40 minutes or until almost set. Turn oven off, and let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.
[Name] Tahitian Fruit Punch [AuthorId] 1933 [AuthorName] Rebecca Grissom [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-15T05:14:00Z [Description] Make and share this Tahitian Fruit Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 64.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.5 [CarbohydrateContent] 15.5 [FiberContent] 0.3 [SugarContent] 13.3 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 40 half cup servings [RecipeInstructions] In large punch bowl, stir together juices and carbonated beverage. Spoon sherbet into bowl. Serve immediately.
[Name] Asian Grilled Chicken [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:08:00Z [Description] Make and share this Asian Grilled Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/4", "2", "1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["hoisin sauce", "rice vinegar", "garlic", "scallion", "soy sauce", "white wine", "dry mustard", "boneless skinless chicken breast"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 1255.6 [FatContent] 22.4 [SaturatedFatContent] 4.0 [CholesterolContent] 271.0 [SodiumContent] 5824.3 [CarbohydrateContent] 135.5 [FiberContent] 11.3 [SugarContent] 72.9 [ProteinContent] 121.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and mix well. Cover and chill for 2-4 hours. Remove chicken from marinade, drain well. Grill 5 minutes per side or until cooked or, bake at 375 for 30 minutes (until juices run clear when pierced with a fork]. Remove to a serving platter. Heat marinade until boiling. Simmer 3 minutes. Serve over grilled chicken. Garnish with cilantro leaves, if desired.
[Name] Artichoke and Red Pepper Pizza [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:11:00Z [Description] Make and share this Artichoke and Red Pepper Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Kid Friendly", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "5", "1", "1", "5 1/2", NA] [RecipeIngredientParts] ["olive oil", "red bell pepper", "dried basil", "dried oregano", "garlic", "artichoke hearts", "mushrooms", "part-skim mozzarella cheese", "fresh cracked pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3576.6 [FatContent] 213.8 [SaturatedFatContent] 128.4 [CholesterolContent] 798.3 [SodiumContent] 9024.3 [CarbohydrateContent] 97.3 [FiberContent] 26.3 [SugarContent] 26.5 [ProteinContent] 322.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a nonstick skillet, simmer ingredients until tender. Place on boboli shell and top with cheese. Bake at directions on Boboli package.
[Name] Hite's Mustard Barbecue Sauce [AuthorId] 1799 [AuthorName] Marian Allen [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-11-15T05:15:00Z [Description] Is great on pork or chicken. This recipe is from Hite's Restaurant. They have closed but their sauce is still in great demand. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["prepared mustard", "red pepper flakes", "dry mustard", "salt", "pepper", "vinegar", "water", "margarine", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1622.1 [FatContent] 133.4 [SaturatedFatContent] 21.6 [CholesterolContent] 0.0 [SodiumContent] 19359.2 [CarbohydrateContent] 73.5 [FiberContent] 35.6 [SugarContent] 21.8 [ProteinContent] 47.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] melt margarine in a large saucepan, add other ingredients and cook slowly for 10 minutes. Might want to add water a little at the time for right consistency. keeps well in refrigerator.
[Name] Low-Fat Zippy Kidney Bean Dip [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-15T05:18:00Z [Description] Make and share this Low-Fat Zippy Kidney Bean Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "3/4", "1/4", "2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["red kidney beans", "low-fat sharp cheddar cheese", "plain low-fat yogurt", "garlic powder", "chili powder", "onion powder"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 46.7 [FatContent] 0.7 [SaturatedFatContent] 0.4 [CholesterolContent] 1.9 [SodiumContent] 45.8 [CarbohydrateContent] 6.4 [FiberContent] 1.7 [SugarContent] 1.2 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] 2 3/4 cups [RecipeInstructions] In a blender or food processor, puree the beans to a coarse paste or mash very well by hand. Put into a bowl and add all of the other ingredients, blending well. Serve at room temperature.
[Name] Cornbread II [AuthorId] 1799 [AuthorName] Marian Allen [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-15T05:16:00Z [Description] Make and share this Cornbread II recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Kid Friendly", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "3", "1/2", "2"] [RecipeIngredientParts] ["eggs", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.6 [FatContent] 15.1 [SaturatedFatContent] 2.5 [CholesterolContent] 72.7 [SodiumContent] 376.3 [CarbohydrateContent] 19.4 [FiberContent] 1.6 [SugarContent] 2.7 [ProteinContent] 5.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Put a little oil or bacon drippings in 9 x 9 brownie pan or you can use large cast iron fry pan. put pan in oven to heat oil. Mix all the ingredients together and pour into pan. bake 15 to 20 minutes or until top is browned. I cook mine at a little lower temperature for longer since my oven cooks hotter. You'll know it's ready when top has lightly browned.
[Name] Low-Fat Angel Hair Pasta with Onion-Mushroom Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:23:00Z [Description] Make and share this Low-Fat Angel Hair Pasta with Onion-Mushroom Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1", "2", "1", "2", "1", "1", "8"] [RecipeIngredientParts] ["beef broth", "margarine", "button mushrooms", "red onion", "garlic", "thyme", "lemon, rind of", "angel hair pasta"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 280.4 [FatContent] 4.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 375.6 [CarbohydrateContent] 50.9 [FiberContent] 3.5 [SugarContent] 4.1 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 2-quart saucepan, bring the broth, crepes and shiitake to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan, melt the margarine over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and shiitake, reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes. Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss.
[Name] Apple Country Chicken [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:26:00Z [Description] Make and share this Apple Country Chicken 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/45/33/picHHd3GR.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Apple", "Fruit", "Meat", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "4", "1", "2", "1 1/2", "1", "2", NA] [RecipeIngredientParts] ["curry powder", "golden delicious apple", "onion", "lemon juice", "mushrooms", "chicken bouillon granule", "boneless skinless chicken breasts", "flour", "green onions", "low-fat sour cream", "yogurt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 294.9 [FatContent] 2.7 [SaturatedFatContent] 0.7 [CholesterolContent] 98.8 [SodiumContent] 211.0 [CarbohydrateContent] 25.7 [FiberContent] 2.1 [SugarContent] 19.0 [ProteinContent] 41.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color. Add apple, onion, lemon juice, mushrooms, bullion and 1 1/2 cups apple juice. Increase heat to high and bring to a boil. Rinse chicken and pat dry. Add to pan. Reduce heat, cover and simmer until meat is no longer pink (about 30 minutes]. Transfer chicken to a platter and keep warm. In small bowl, blend flour and remaining 1/2 cup apple juice. Gradually add to sauce in pan, stirring constantly and cook until sauce is thickened. Pour over chicken. Garn ish with green onions and sour cream or yogurt. Serve over rice
[Name] Honey Cake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-11-15T05:21:00Z [Description] Make and share this Honey Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1", "1/2", "3", "1/4", "1 1/4", "1", "3 1/2", "1", "1", "1/4", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["honey", "currants", "raisins", "brandy", "applesauce", "brown sugar", "egg substitute", "flour", "baking powder", "baking soda", "salt", "cinnamon", "ground cloves", "ginger", "orange zest"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 210.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 147.7 [CarbohydrateContent] 48.6 [FiberContent] 0.9 [SugarContent] 33.5 [ProteinContent] 3.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["In a saucepan, combine the honey and coffee, bring to a boil and cool.", "Soak currants in brandy.", "Preheat the oven to 350 degrees.", "In the bowl of an electric mixer, blend the applesauce, brown sugar and egg substitute. Combine the flour, baking powder, baking soda, salt and spices.", "Stir the dry ingredients alternately with the coffee into the egg mixture. Fold in the currants and orange zest. Spray Pam in two 9x5-inch loaf pans (or use non-stick pans]. Pour the batter in and bake for 1 hour; the top will be sticky, but a toothpick inserted into the center should come out cle an." ]
[Name] Patty Mae's Bar-B-Que Sauce [AuthorId] 355532 [AuthorName] Patty Mae [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:31:00Z [Description] Make and share this Patty Mae's Bar-B-Que Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3/4", "1 1/2", "1/4", "1/4", "3", "1"] [RecipeIngredientParts] ["ketchup", "mustard", "cider vinegar", "molasses", "liquid smoke flavoring", "Worcestershire sauce", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 943.7 [FatContent] 7.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 8025.9 [CarbohydrateContent] 211.2 [FiberContent] 7.5 [SugarContent] 167.9 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Whisk mustard and ketchup together in a mixing bowl. Slowly whisk in vinegar. Stir in remaining ingredients. Makes about 4= cups. This sauce is better after it sits for a couple of days to let the flavors blend, but you can use it right away if necessary. It's great with pork. I cook a pork roast in the crock pot until it falls apart, then pull the meat apart, add the sauce, and let it cook another couple of hours.
[Name] Honey-Hoisin Basting Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:28:00Z [Description] Make and share this Honey-Hoisin Basting Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "2", "1/3", "1/4", "2", "2", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["soy sauce", "hoisin sauce", "honey", "tomato sauce", "sherry wine", "five-spice powder", "garlic", "fresh ginger", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 62.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.1 [SodiumContent] 487.4 [CarbohydrateContent] 12.4 [FiberContent] 0.3 [SugarContent] 10.7 [ProteinContent] 1.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] "Combine all the ingredients in a nonreactive bowl or blender."

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