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[Name] Christmas Prusurate [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:41:00Z [Description] Make and share this Christmas Prusurate recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Healthy", "Kid Friendly", "Christmas", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "2", "3", "1 1/2", "1", "1", NA, "1", "3", "1", NA, "2", "2"] [RecipeIngredientParts] ["self rising flour", "sugar", "eggs", "milk", "pecans", "lemon", "powdered sugar", "raisins", "baking powder", "oranges", "apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6914.1 [FatContent] 117.3 [SaturatedFatContent] 21.4 [CholesterolContent] 685.7 [SodiumContent] 12331.4 [CarbohydrateContent] 1305.1 [FiberContent] 58.4 [SugarContent] 546.2 [ProteinContent] 139.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix flour and baking powder together. Beat eggs, sugar and milk together. Add flour mixture to egg mixture. Add rinds and juices. Fold in apples, raisins and pecans. Heat oil in fry daddy or deep fryer. Drop batter by Tablespoonfuls into hot oil. Fry until golden brown. Drain on paper towels until cooled. Sprinkle with powdered sugar or make a glaze of powered sugar and milk and drizzle over cooled balls.
[Name] English Mustard From Scratch [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:43:00Z [Description] This recipe calls for brown and yellow mustard seed; however, it also requires some mustard powder. I would think that you can grind enough mustard seed to give you 1 cup of powder, using it as directed. Maybe a mix of brown and yellow depending on how sharp you prefer the mustard. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1 1/4", "1", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["brown mustard seeds", "yellow mustard seeds", "dark beer", "white wine vinegar", "mustard powder", "sugar", "salt", "allspice", "turmeric", "mace"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 672.9 [FatContent] 38.8 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 785.8 [CarbohydrateContent] 51.8 [FiberContent] 20.0 [SugarContent] 10.5 [ProteinContent] 34.0 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes. Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving. Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.
[Name] Crusty Coconut Custard [AuthorId] 1762 [AuthorName] lkadlec [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-11-15T05:39:00Z [Description] Make and share this Crusty Coconut Custard recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1/2", "3", "1"] [RecipeIngredientParts] ["coconut", "sugar", "milk", "eggs", "vanilla"] [AggregatedRating] 2.5 [ReviewCount] 3.0 [Calories] 289.2 [FatContent] 12.7 [SaturatedFatContent] 10.1 [CholesterolContent] 81.5 [SodiumContent] 39.7 [CarbohydrateContent] 42.2 [FiberContent] 2.6 [SugarContent] 38.9 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F In a bowl, dump coconut and add milk to it, let set until coconut soaks up the milk. Beat sugar and eggs together, then add vanilla. Add coconut to the egg mixture. Bake for 30 minutes.
[Name] New Orleans Fruitcake [AuthorId] 1762 [AuthorName] lkadlec [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-11-15T05:34:00Z [Description] Make and share this New Orleans Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4", "2", "2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "eggs", "pecans", "vanilla", "flour", "baking powder", "candied date"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6709.6 [FatContent] 338.1 [SaturatedFatContent] 31.4 [CholesterolContent] 423.0 [SodiumContent] 991.8 [CarbohydrateContent] 923.5 [FiberContent] 57.8 [SugarContent] 768.6 [ProteinContent] 69.5 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350°F. Beat eggs, sugar and vanilla until frothy; Coat fruits with flour mixture (flour and baking powder]. Add egg mixture. Line 2 loaf pans with wax paper and dump 1/2 mixture in each pan. Bake in oven for 1 hour.
[Name] Almond-Walnut Baklava [AuthorId] 1934 [AuthorName] Patrick MacLean [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:45:00Z [Description] Make and share this Almond-Walnut Baklava recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Greek", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "3", "1/2", "1", "1 3/4", "1 3/4", "2", "1/2", "2", "1 1/4", NA] [RecipeIngredientParts] ["sugar", "water", "cinnamon stick", "cloves", "honey", "brandy", "walnuts", "ground cinnamon", "phyllo pastry sheets", "unsalted butter", "whole cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9193.7 [FatContent] 498.6 [SaturatedFatContent] 177.8 [CholesterolContent] 610.1 [SodiumContent] 4563.5 [CarbohydrateContent] 1096.3 [FiberContent] 54.3 [SugarContent] 552.9 [ProteinContent] 134.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, water, cinnamon, cloves and honey. Stir over medium heat until sugar dissolves. Increase heat and boil gently until reduced to 2 1/2 cups, about 10 minutes. Strain into bowl and mix in brandy. Cool completely. Nut Filling: Toast almonds and walnuts and finely chop in processor. Transfer to large bowl. Mix in cinnamon and breadcrumbs. Pastry: Butter bottom and sides of 13x9x2-inch glass baking dish. Unroll stacked phyllo sheets, press folds to smooth, and cut crosswise in half. Place 1 sheet of phyllo in bottom of prepared dish (k eep remaining sheets covered with plastic wrap and damp towel to prevent drying]. Because many brands of phyllo are not long enough to touch both ends of the dish, it may be necessary to stagger sheets to end of dish. Brush first sheet with melted butter. Top with second phyllo sheet. Brush with melted butter. Repeat, using 12 more sheets, buttering each sheet. Sprinkle 3/4 cup nut mixture over. Cover with 4 more sheets, buttering each. Sprinkle 3/4 cup nut mixture over. Cover with 4 more sheets, buttering each. Sprinkle 3/4 cup nut mixture over. Cover with 4 more sheets, buttering each. Sprinkle 3/4 cup nut mixture over. Cover with 4 more sheets, buttering each. Sprinkle 3/4 cup nut mixture over. Top with 18 more sheets, buttering each. Brush top sheet generously with butter. Cut baklava lengthwise into thirds and make 8 diagonal cuts. Top each section with a whole clove. Lightly sprinkle the top with water and bake at 350 degrees in center of oven until pastry is golden brown, about 1 hour. Gradually pour syrup over hot baklava and cool completely.
[Name] Mascarpone Cheese - Substitute - Homemade [AuthorId] 1935 [AuthorName] BKF531 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-15T05:49:00Z [Description] An Italian cream cheese, which is used in many things, especially Tiramisu can be found in many specialty stores as well as many good supermarkets. It usually comes in a flat tub. It is quite expensive, so this is an inexpensive substitute. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA] [RecipeIngredientParts] ["cream cheese", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 907.2 [FatContent] 80.9 [SaturatedFatContent] 51.0 [CholesterolContent] 255.2 [SodiumContent] 686.7 [CarbohydrateContent] 31.4 [FiberContent] 0.0 [SugarContent] 25.6 [ProteinContent] 17.5 [RecipeServings] nan [RecipeYield] 1 Cup [RecipeInstructions] Whip regular cream cheese in a mixer, until soft. At a slow speed, mix in about 2 tablespoons sugar per cup of cream cheese, and fold in a touch of whipped cream for airiness.
[Name] Fried Chicken Livers III [AuthorId] 1639 [AuthorName] elt8588 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-15T05:51:00Z [Description] Make and share this Fried Chicken Livers III recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Livers [Keywords] ["Chicken", "Poultry", "Meat", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour", "milk", "egg", "baking powder", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 687.0 [FatContent] 15.1 [SaturatedFatContent] 7.3 [CholesterolContent] 245.7 [SodiumContent] 2880.6 [CarbohydrateContent] 108.2 [FiberContent] 3.4 [SugarContent] 0.7 [ProteinContent] 27.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix milk and egg; set aside. Mix dry ingredients in separate bowl. Add seasoning (I use Tony Cachere's Creole Seasoning] to flour mixture. Soak liver in milk and egg. Drain. Shake in flour mixture. Fry in hot oil.
[Name] One-Dish Chicken Bake [AuthorId] 1933 [AuthorName] Rebecca Grissom [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this One-Dish Chicken Bake 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/45/45/picpvcb3z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/45/picwMo9Xe.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/4", "4", "1", "1/3"] [RecipeIngredientParts] ["Stove Top stuffing mix", "water", "butter", "boneless skinless chicken breasts", "sour cream", "milk"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 502.3 [FatContent] 24.3 [SaturatedFatContent] 11.6 [CholesterolContent] 116.4 [SodiumContent] 1388.9 [CarbohydrateContent] 38.1 [FiberContent] 1.4 [SugarContent] 5.3 [ProteinContent] 31.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix contents of vegetable/seasoning packet, hot water, and butter in large bowl until butter is melted. Stir in stuffing crumbs just to moisten. Let stand 5 min. Place chicken down center of 12x8-inch baking dish. Mix soup and sour cream; pour over chicken. Spoon some of the stuffing over chicken. Spoon remaining stuffing along both sides of chicken. Bake at 375 for 35 min. or until chicken is cooked through.
[Name] Texas Two-Step Chicken Picante [AuthorId] 1933 [AuthorName] Rebecca Grissom [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Texas Two-Step Chicken Picante 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/45/46/picKtZXlv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/46/picxT8lkk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/46/pic0wsbft.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/46/piczxL3aW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/46/picKaNrEf.jpg" ] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "4", "3"] [RecipeIngredientParts] ["light brown sugar", "dijon-style mustard", "boneless skinless chicken breasts", "cooked rice"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 381.4 [FatContent] 3.5 [SaturatedFatContent] 0.8 [CholesterolContent] 75.5 [SodiumContent] 722.5 [CarbohydrateContent] 56.1 [FiberContent] 2.0 [SugarContent] 13.0 [ProteinContent] 29.9 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Mix sauce, sugar and mustard. Place chicken in 2 quart shallow baking dish. Pour picante sauce mixture over chicken. Bake at 400°F for 20 minutes or until chicken is done. Serve with rice.
[Name] Crepes Suzette [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-16T04:29:00Z [Description] Make and share this Crepes Suzette recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "2/3", "1/2", "3"] [RecipeIngredientParts] ["butter", "milk", "all-purpose flour", "salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.6 [FatContent] 26.1 [SaturatedFatContent] 13.8 [CholesterolContent] 373.4 [SodiumContent] 858.7 [CarbohydrateContent] 41.0 [FiberContent] 1.1 [SugarContent] 0.7 [ProteinContent] 19.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Suzette Sauce: 1/3 cup orange juice 1/4 cup butter 2 Tbsp sugar 1/4 tsp grated orange peel Reserve 1/4 Grand Marnier In medium bowl with wire whisk, beat butter and remaining crepe ingredients until smooth. Chill 2 hours. Brush bottom of 7\" crepe pan and 10\" skillet with melted butter. Over medium heat, heat pans; pour scant 1/4 cup patter into crepe pan to coat bottom; cook 2 minutes until top is set, underside slightly browned. Loosen crepe; invert into hot 10\" skillet; cook other side 30 seconds. Slip crepe onto waked paper. Meanwhile, start cooking another crepe. Stack crepes between waxed paper. Use immediately or wrap in foil and refrigerate. Approx 30 minutes before serving, Prepare Suzette sauce: In 10\" skillet over low heat combine the orange juice, butter, sugar and orange peel until butter melts. Serving: Fold crepes in quarters; arrange in the warmed Suzette sauce in the skillet; simmer for 10 minutes. Pour the Grand Marnier evenly over the crepes and sauce. DO NOT STIR. Heat the Grand Marnier a minute or two, then remove from stove. Light a long match (such as those used to light kindling in a fireplace]. Apply match to the crepes and sauce in the skillet. Serve crepes and sauce immediately.
[Name] Ground Beef & Orzo Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Ground Beef & Orzo Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "5", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["beef bouillon cubes", "water", "whole tomatoes", "orzo pasta", "hamburger", "bell pepper", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.5 [FatContent] 9.6 [SaturatedFatContent] 3.6 [CholesterolContent] 51.2 [SodiumContent] 981.3 [CarbohydrateContent] 21.4 [FiberContent] 3.4 [SugarContent] 5.5 [ProteinContent] 20.5 [RecipeServings] nan [RecipeYield] 6-8 cups [RecipeInstructions] Saute pepper, onion and hamburger in soup pot. Add water, bouillon cubes and tomatoes; simmer for 45 minutes. Add Veg-All and orzo; simmer for 15 minutes.
[Name] Elmo's Orzo Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT4H10M [PrepTime] PT0S [TotalTime] PT4H10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Elmo's Orzo Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "Weeknight" [RecipeIngredientQuantities] [NA, "1", "3 -4", "1", "1/4", NA, "1", "1 1/4", NA] [RecipeIngredientParts] ["onion", "celery", "garlic powder", "basil", "bay leaf", "orzo pasta", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 844.7 [FatContent] 3.5 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 110.0 [CarbohydrateContent] 172.1 [FiberContent] 10.3 [SugarContent] 10.8 [ProteinContent] 29.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cover soup meat with water. Add celery, onion, garlic powder, basil, salt and pepper. Simmer 3 to 4 hours. Drain broth (about 8 cups] into another pan and bring to a boil. Add orzo. Cook about 10 to 12 minutes or until tender. Serve with lots of grated cheese sprinkled on top. Soup meat can be cut into small pieces and combined with lettuce, sliced onions, oil and vinegar for a good salad. Or meat can be added to soup.
[Name] Garden Italian Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Garden Italian Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/4", "1", "1/2", "4", "1"] [RecipeIngredientParts] ["orzo pasta", "zucchini", "ripe olives", "carrot", "green onion", "pimientos", "mozzarella cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.6 [FatContent] 13.8 [SaturatedFatContent] 4.4 [CholesterolContent] 17.9 [SodiumContent] 496.1 [CarbohydrateContent] 31.9 [FiberContent] 2.5 [SugarContent] 4.8 [ProteinContent] 10.3 [RecipeServings] 5.0 [RecipeYield] 5 cups [RecipeInstructions] Cook orzo to desired doneness as directed on package; drain. Rinse with cold water. In large bowl, combine orzo, zucchini, carrot, olives, onions and pimento. Pour dressing over salad; toss well. Refrigerate at least 2 hours to blend flavors. Add Mozzarella cheese just before serving; garnish with parsley. Refrigerate leftovers. Tip: Substitute 2 1/2 cups cooked macaroni for the orzo.
[Name] Berlin Chocolate Ring [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Berlin Chocolate Ring recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["German", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "4", "4 1/4", "4", "3/4", "1", "1", "3/4", "7", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "cake flour", "baking powder", "milk", "vanilla extract", "lemon, rind of", "currants", "bittersweet chocolate", "pistachios", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5591.1 [FatContent] 243.3 [SaturatedFatContent] 131.1 [CholesterolContent] 1359.7 [SodiumContent] 3150.9 [CarbohydrateContent] 767.0 [FiberContent] 23.8 [SugarContent] 281.3 [ProteinContent] 98.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 375 degrees (190 c.]. Grease an 8 cup fluted ring mold; set aside. In a large bowl, beat together butter and sugar. Beat in eggs until light and fluffy. Sift together flour and baking powder. Gradually add flour mixture and milk, alternately, to butter mixture. Stir in vanilla, lemon peel and currants. Batter should hold its shape when mixed, but should be moist enough to drop slowly off a wooden spoon. Pour batter into greased mold. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool 5 to 10 minutes in pan, then turn out of pan on a cooling rack. Spoon melted chocolate over warm cake, coating completely. Sprinkle nuts over cake. Cool completely.
[Name] Swiss Torta [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Swiss Torta recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Swiss", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3", "3", "1 1/2", "2", "2", "1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["milk", "eggs", "sugar", "butter", "chocolate", "salt", "raisins", "citron", "pine nuts", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3353.2 [FatContent] 103.7 [SaturatedFatContent] 44.3 [CholesterolContent] 798.0 [SodiumContent] 2337.9 [CarbohydrateContent] 565.7 [FiberContent] 14.5 [SugarContent] 397.2 [ProteinContent] 70.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Warm milk. Add sugar, salt and bread. When this mixture is cool enough, add slightly beaten eggs, melted butter, ground chocolate, lemon rind, raisin and citron; mix thoroughly. Pour into 9 x 8-inch greased pan. Bake in 325 degrees oven for 1 1/2 hours. (When cool, sprinkle red or green sugar or cake decorations for a holiday treat.]
[Name] Beef Pine Nut Pies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT1H10M [TotalTime] PT1H25M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Beef Pine Nut Pies recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "2", "1/2", "1", "1/4", "2", "2", "1", "2", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "onions", "pepper", "allspice", "lemons", "pine nuts", "salt", "cinnamon", "butter", "flour", "sugar", "water", "salt", "cake yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4937.4 [FatContent] 124.1 [SaturatedFatContent] 37.9 [CholesterolContent] 355.9 [SodiumContent] 9850.0 [CarbohydrateContent] 747.3 [FiberContent] 34.7 [SugarContent] 29.7 [ProteinContent] 197.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Brown onions lightly in butter. Add beef. Stir and brown about 10 minutes. Add pine nuts and seasoning. Then simmer for 5 minutes. Cool slightly. To make dough, dissolve yeast and sugar in warm water. Mix into the flour and salt. Knead for 5 minutes until smooth. Cover and let rise 45 minutes. Cut dough in walnut size pieces. Roll out and place spoonfuls of filling on each round of dough. Roll up and pinch dough so filling does not escape. Bake on buttered cookie sheet 15 to 20 minutes. Preheat oven to 425 degrees. May place under broiler 1 to 2 minutes for crispy brown.
[Name] Seven Layer Bars [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-11-16T04:36:00Z [Description] Make and share this Seven Layer Bars 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/45/60/maWZBVdOSFKCHgd8wmMp_DSC_0459.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/60/8MiExgqmTaOwUO4MqwVL_7%20layer%20bars.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/60/elu9eyfRIW3pO0ybt7ow_7%20layer%20bar.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/60/picbXuBpp.jpg" ] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "graham cracker crumbs", "coconut", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 105.8 [FatContent] 6.6 [SaturatedFatContent] 3.5 [CholesterolContent] 6.4 [SodiumContent] 56.9 [CarbohydrateContent] 11.1 [FiberContent] 1.0 [SugarContent] 8.7 [ProteinContent] 1.9 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a 13 x 9-inch pan. Sprinkle graham cracker crumbs evenly over the melted butter and press down. Sprinkle the coconut on next, chocolate and butterscotch pieces and nuts. Then drizzle condensed milk over all. Press lightly. Bake for 30 minutes at 350°. [Editor's note: added temp 12/16/2001]. Cool in pan on wire rack. Cut into bars.
[Name] Chinese Chicken Sandwich [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-11-16T04:41:00Z [Description] Make and share this Chinese Chicken Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["bibb lettuce", "chicken", "fresh bean sprout", "mayonnaise", "green onion", "sesame seeds", "soy sauce", "pepper", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 210.2 [FatContent] 3.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 681.9 [CarbohydrateContent] 40.2 [FiberContent] 6.4 [SugarContent] 2.4 [ProteinContent] 9.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place one lettuce leaf inside each pita half. In a small bowl stir together remaining ingredients. Fill pita halves with mixture. Wrap in plastic wrap and chill.
[Name] Cherry Pecan Carrot Layer Cake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-11-16T04:44:00Z [Description] Make and share this Cherry Pecan Carrot Layer Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "3", "1", "1/4", "2", "2", "2", "2", "2", "1", "1/2", "1", "1", "1/3", "1/3", "3/4", "6", "1", "1", "1 1/2", "5"] [RecipeIngredientParts] ["butter", "granulated sugar", "eggs", "fresh mango", "canned mango", "mangoes", "carrots", "all-purpose flour", "baking soda", "cinnamon", "ginger", "nutmeg", "salt", "dried cherries", "pecans", "dried cherries", "butter", "cream cheese", "rum", "vanilla extract", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1124.1 [FatContent] 57.7 [SaturatedFatContent] 29.9 [CholesterolContent] 198.3 [SodiumContent] 887.8 [CarbohydrateContent] 147.6 [FiberContent] 3.9 [SugarContent] 117.6 [ProteinContent] 9.3 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Heat oven to 350°F Butter and flour two 9-inch cake pans. In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs, one at time; beat well. Add mangoes and mango juice. Beat until light and fluffy. In another bowl, combine flour and dry ingredients. Add to creamed butter mixture and mix well. Stir in cherries and pecans. Divide batter between the two cake pans. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Remove cakes from oven; let cool 10 minutes. Loosen edges of cake and invert onto cooling racks. Cool completely. Make Cherry Frosting. In small saucepan, heat cream and cherries over medium heat until cherries are very soft, about 3 minutes. Cool mixture 5 minutes. Stir in vanilla and rum. Cool in refrigerator about 15 minutes. In large mixer bowl, cream butter and cream cheese until light. Beat in cooled cherry mixture. Gradually beat in sugar until creamy. Place one layer of cake on serving plate. Spread with frosting. Top with second cake layer and frost tip and sides of cake.
[Name] Bacon and Mushroom Stir-Fry [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-16T04:49:00Z [Description] Make and share this Bacon and Mushroom Stir-Fry 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/45/63/pic0PtX5y.jpg" [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Asian", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1", "1/2", "1/2", "1/2 - 1", "1/2", "1/2", "3", "2", "2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["lean bacon", "onion", "celery", "green pepper", "carrot", "mushroom", "head of cabbage", "bean sprouts", "cauliflower", "broccoli", "water", "soy sauce", "cornstarch", "garlic powder", "ground ginger", "pepper", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1411.7 [FatContent] 104.4 [SaturatedFatContent] 34.5 [CholesterolContent] 154.2 [SodiumContent] 4105.9 [CarbohydrateContent] 79.4 [FiberContent] 23.4 [SugarContent] 36.7 [ProteinContent] 50.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.", "Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.", "Pour over vegetables and bacon; cook and stir only until sauce thickens.", "Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds." ]
[Name] Cheesecake Brownies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cheesecake Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "2", "8"] [RecipeIngredientParts] ["egg", "margarine", "confectioners' sugar", "eggs", "cream cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 517.8 [FatContent] 23.2 [SaturatedFatContent] 6.8 [CholesterolContent] 68.2 [SodiumContent] 489.9 [CarbohydrateContent] 73.8 [FiberContent] 1.0 [SugarContent] 56.6 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Mix together cake mix, egg, nuts and margarine; press into 13 x 9 ungreased cake pan. Then mix the confectioners sugar, eggs and cream cheese; pour over crust mix. Bake about 35 to 45 minutes.
[Name] Cheesecake Brownies II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cheesecake Brownies II recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "6", "1", "3", "8", "1", "15 1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["cream cheese", "butter", "margarine", "sugar", "eggs", "flour", "vanilla", "eggs", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 624.8 [FatContent] 34.6 [SaturatedFatContent] 13.0 [CholesterolContent] 151.5 [SodiumContent] 447.7 [CarbohydrateContent] 72.5 [FiberContent] 1.6 [SugarContent] 24.0 [ProteinContent] 10.5 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Beat cream cheese, butter or margarine, sugar, eggs, flour and vanilla together for 7 minutes. Pour into a greased and floured 9 x 13-inch pan or Pyrex dish. Beat brownie mix with eggs, water and nuts. Spread on top of cream cheese mixture. Swirl chocolate into cream cheese with a knife. Bake at 325°F for 40 to 45 minutes.
[Name] Eggplant (Aubergine) and Tomato Bake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-11-16T04:47:00Z [Description] Make and share this Eggplant (Aubergine) and Tomato Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["2 -3", "3", "1/4", "2/3", "2", "1", "1", "1/2", "1", "1/4", "8", "1/4", "1/4"] [RecipeIngredientParts] ["eggplants", "salt", "flour", "onions", "tomatoes", "dried basil", "oregano", "sugar", "black pepper", "mozzarella cheese", "parmesan cheese", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 653.6 [FatContent] 51.6 [SaturatedFatContent] 13.4 [CholesterolContent] 50.3 [SodiumContent] 2333.9 [CarbohydrateContent] 32.7 [FiberContent] 10.3 [SugarContent] 12.9 [ProteinContent] 19.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Slice eggplants into 1/2\" slices; sprinkle with 2 teaspoons.", "salt. Roll slices, moistened, in flour.", "Fry slices in heated oil, in skillet until brown on each side. Drain.", "Add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook 10 minutes.", "Cool slightly, bend mixture or push through strainer.", "Place half the mixture in greased baking dish.", "Add a layer of eggplant slices and a layer of cheese slices.", "Top with remaining tomato mixture and sprinkle top with cheese. Bake at 400 degrees for 20 minutes." ]
[Name] Basic Bread Pudding [AuthorId] 1936 [AuthorName] Susan W. Gompf [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 1999-11-16T04:52:00Z [Description] Make and share this Basic Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "6", NA, "3", "1", "3"] [RecipeIngredientParts] ["milk", "sugar", "eggs", "salt", "cornstarch"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1847.4 [FatContent] 75.9 [SaturatedFatContent] 39.6 [CholesterolContent] 839.5 [SodiumContent] 2616.8 [CarbohydrateContent] 205.0 [FiberContent] 5.6 [SugarContent] 10.8 [ProteinContent] 84.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Heat some of the milk to help dissolve the sugar.", "Use another small amount of milk to dissolve the cornstarch.", "Beat the eggs.", "Mix all liquids together and pour into baking dish.", "Slice bread into cubes (size is not relevant] and drop into liquid.", "Dot the top generously with butter and sprinkle nutmeg on it. Place baking dish in a larger broiler pan with at least 1 inch of water and bake for 1 1/2 hours at 350 degrees.", "NOTES: Raisins, currants, etc. may be added. For an extra flavor soak raisins for at least an hour (overnight is best] in brandy, rum, etc. to plump. The resultant raisin flavored liquor may be added to fruit cake, cookies, as a fruit compote, over crepes, or even simply drunk. Additionally a nonalcoholic sauce of your own choice may be made to accompany this." ]
[Name] Cheese Bites [AuthorId] 1937 [AuthorName] ndooley [CookTime] PT7M [PrepTime] PT3M [TotalTime] PT10M [DatePublished] 1999-11-16T04:55:00Z [Description] Make and share this Cheese Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] ["monterey jack cheese", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Here's something fun - get some Monterey Jack cheese - cut into triangles or circles, about 1/8\" thick. Lay on a parchment-lined cookie sheet - sprinkle light to medium amounts of cayenne pepper on each piece. Bake at 375F about 7 minutes or until cheese is holey and starting to get real light brown around the edges. Remove; cool on paper towel.
[Name] Asparagus Pasta [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-11-16T04:57:00Z [Description] Make and share this Asparagus Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "6", "4", "1/2", "2", "1/2", NA] [RecipeIngredientParts] ["orzo pasta", "chicken broth", "asparagus", "parmesan cheese", "extra virgin olive oil", "fresh sage leaf", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1046.7 [FatContent] 28.1 [SaturatedFatContent] 8.0 [CholesterolContent] 22.0 [SodiumContent] 2682.9 [CarbohydrateContent] 144.0 [FiberContent] 12.6 [SugarContent] 11.5 [ProteinContent] 55.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place pasta and broth in a 4-5 quart pan over high heat, cover, and bring to a boil. Reduce heat to medium-high, cook, uncovered, for 5 minutes, stirring occasionally. Add asparagus and cook, stirring occasionally, until pasta is barely tender to bite, 8-10 minutes. Stir in cheese; remove pan from heat. Meanwhile, cook oil in a medium frying pan over medium heat, 3-4 minutes. Add sage leaves, stir often until edges begin to curl, 2-3 minutes. Remove from heat. With a slotted spoon, lift sage to a towel. Reserve oil. Crumble sage leaves; add sage and oil to pasta and mix. Garnish with sage sprigs. Add pepper to taste.
[Name] Layer Cookies (Magic Layer Bars) [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-11-15T22:23:00Z [Description] I can still remember the first time I had one of these cookies at a church picnic as a kid...MMmmm. I've loved them ever since. Easy to make and always popular. A classic! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/71/picHdiIP5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/71/picZtbfeR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/71/picwRvp0l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/71/picZvG9Uu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/71/picI84hp0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/71/picynlvVL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/71/picHlVn4u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/71/picFda4HU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/71/picHIo9En.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/71/picBON2AO.jpg" ] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "6", "6", "1", "1"] [RecipeIngredientParts] ["butter", "graham cracker", "flaked coconut", "chocolate chips", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 83.0 [Calories] 336.2 [FatContent] 20.6 [SaturatedFatContent] 11.5 [CholesterolContent] 23.7 [SodiumContent] 190.3 [CarbohydrateContent] 36.4 [FiberContent] 2.1 [SugarContent] 30.4 [ProteinContent] 4.7 [RecipeServings] 16.0 [RecipeYield] 16 large cookies [RecipeInstructions] Place melted butter in a 9 x 13 baking pan. Spread graham cracker crumbs over top. (I actually prefer to melt my butter in the microwave, mix in the graham cracker crumbs and then pat into the pan. It makes a more even bottom crust, I think.]. Layer the coconut and chips in order given. Pour sweetened condensed milk over all. Top with nuts. DO NOT mix together. Bake at 350°F for 25 minutes or until lightly browned. (Please check earlier if your oven runs hot!].
[Name] Cinnamon Raisin Bread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 1999-11-15T23:40:00Z [Description] Make and share this Cinnamon Raisin 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/45/72/picOdJ86Q.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1 3/4", "3", "1", "2", "6 -7", "1", "1/4", "2", "2"] [RecipeIngredientParts] ["dry yeast", "water", "water", "sugar", "salt", "shortening", "flour", "raisins", "sugar", "cinnamon", "water"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 125.5 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 234.3 [CarbohydrateContent] 26.1 [FiberContent] 1.0 [SugarContent] 5.8 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 3 8 inch loaves [RecipeInstructions] Dissolve yeast in 1/2 cup warm water. Stir in 1 3/4 cups warm water, 3 tablespoons sugar, the salt, shortening and 3 1/2 cups of the flour. Beat until smooth. Mix in raisins and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if an indentation remains when touched.] Punch down dough; divide into halves. Roll each half into rectangle, 18 x 9-inches. Mix 1/4 cup sugar and cinnamon. Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up and place in pans. Brush with butter; let rise 1 hour. Bake at 425 degrees f or 25 to 30 minutes.
[Name] Hershey's Old Fashioned Rich Cocoa Fudge [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT2H30M [PrepTime] PT40M [TotalTime] PT3H10M [DatePublished] 1999-11-15T22:23:00Z [Description] This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :)
[Name] Chicken Tortilla Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-12-01T20:03:00Z [Description] This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/74/pic9qa8tv.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1", "1", "1", "1", "1", "1", "1", "1", "1/4", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["onion", "garlic cloves", "olive oil", "chili powder", "oregano", "tomatoes", "chicken broth", "water", "corn", "white hominy", "green chili peppers", "black beans", "cilantro", "boneless chicken breasts", "avocado", "monterey jack cheese", "green onion", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 244.9 [FatContent] 8.1 [SaturatedFatContent] 1.9 [CholesterolContent] 30.9 [SodiumContent] 224.1 [CarbohydrateContent] 26.9 [FiberContent] 7.5 [SugarContent] 6.6 [ProteinContent] 18.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium stock pot, saute onion and garlic in oil. Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water. Bring to boil and simmer for 5 to 10 minutes. Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.
[Name] Pumpkin Cookies II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Pumpkin Cookies II recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/77/4577.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1", "1/2", "1/2", "1", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "egg", "canned pumpkin", "fresh pumpkin", "vanilla", "flour", "baking powder", "baking soda", "salt", "cinnamon", "nutmeg", "allspice", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 109.2 [FatContent] 5.4 [SaturatedFatContent] 3.3 [CholesterolContent] 19.4 [SodiumContent] 115.2 [CarbohydrateContent] 14.7 [FiberContent] 0.6 [SugarContent] 8.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 350F and grease cookie sheet. Sift dry ingredients together into a large bowl. In another bowl, beat butter and sugar together until fluffy; add remaining ingredients. Add batter to dry ingredients and mix well. Drop by spoonfuls on prepared cookie sheet and bake for 10 to 15 minutes. (ovens will vary].
[Name] Oatmeal Bread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-16T01:28:00Z [Description] Make and share this Oatmeal Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "3", "1/2", "2", "1", "1", "1/2", "6"] [RecipeIngredientParts] ["quick oats", "shortening", "salt", "molasses", "sugar", "boiling water", "sugar", "water", "flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2004.8 [FatContent] 25.8 [SaturatedFatContent] 5.9 [CholesterolContent] 0.0 [SodiumContent] 3520.5 [CarbohydrateContent] 393.8 [FiberContent] 15.2 [SugarContent] 74.2 [ProteinContent] 45.5 [RecipeServings] nan [RecipeYield] 2 Loaves [RecipeInstructions] Pour the boiling water over the quick oats, shortening, salt, molasses and 1/2 cup sugar. Let stand until lukewarm. Dissolve yeast and sugar in 1/2 cup lukewarm water and add to oat mixture. Add flour and knead until firm. Let stand until double in size. Form into 2 loaves and let rise again until double in size. Bake at 350 degrees for 1 hour.
[Name] Barbecue Sauce with Mustard [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Barbecue Sauce with Mustard recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1", "1/2", "1/8", "1/2", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "oregano", "thyme", "salt", "pepper", "cayenne pepper", "cornstarch", "vinegar", "molasses", "ketchup", "prepared mustard"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 2034.9 [FatContent] 38.4 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 7953.8 [CarbohydrateContent] 427.7 [FiberContent] 9.4 [SugarContent] 343.7 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine sugar, oregano. thyme, salt, pepper, cayenne pepper, and cornstarch in a small saucepan. Stir in enough vinegar to make a paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour into a glass jar; cover tightly. Store in refrigerator up to 3 months. Best used for chicken, turkey, ham or hot dogs.
[Name] Mustard Based Central South Carolina BBQ Sauce [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Mustard Based Central South Carolina BBQ Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "1/3", "2", "2", "1", "2", "1", "1"] [RecipeIngredientParts] ["garlic", "onion", "catsup", "apple cider vinegar", "lemon juice", "honey", "brown sugar", "dry mustard", "ginger", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 770.8 [FatContent] 43.1 [SaturatedFatContent] 7.1 [CholesterolContent] 0.0 [SodiumContent] 1508.4 [CarbohydrateContent] 98.2 [FiberContent] 3.4 [SugarContent] 81.4 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine ingredients and set aside. Grill meat (do not add anything]. During the last 4-10 minutes baste with this sauce. Boil the remaining sauce and spoon 2 tablespoons onto each plate, adding the meat portion.
[Name] Zabaglione [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Zabaglione 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/45/81/pica1fFDd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/81/pic8UHiJs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/81/picYTrhtL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/81/picOdvKgD.jpg"] [RecipeCategory] Dessert [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "5", "12", NA] [RecipeIngredientParts] ["sugar", "sweet marsala wine", "ladyfingers", "Savoiardi cookie"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 111.0 [FatContent] 3.8 [SaturatedFatContent] 1.4 [CholesterolContent] 174.8 [SodiumContent] 8.3 [CarbohydrateContent] 11.8 [FiberContent] 0.0 [SugarContent] 10.8 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 6-8 [RecipeInstructions] ["TO COOK THE ZABAGLIONE: Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.", "With a hand held electric mixer, beat the egg yolks and sugar together until pale yellow.", "Add the Marsala and set the bowl over the simmering water.", "Continue to beat with the electric mixer until the eggs triple in volume, thicken and reach a temperature of 140 F., as registered on an instant thermometer. Be sure to beat the eggs until they reach this temperature at which salmonella bacteria is killed. This will take about 10 to 15 minutes. Be sure to move the beater around the bowl so the eggs cook evenly; there will be quite a bit of spattering.", "TO SERVE THE ZABAGLIONE: Transfer the mixture to wine glasses and serve immediately accompanied by ladyfingers or Italian cookies known as \"Savoiardi.\"", "An alternative way to serve this is to take slices of pound cake or panettone and set them on a broiler pan. Cover the cake slices with a layer of sliced strawberries or peeled Comice pear, and ladle a portion of the zabaglione over the fruit. Broil the slices for a minute or until the zabaglione is bubbling and lightly browned.", "Serve immediately." ]
[Name] Roasted Loin of Wild Boar with Apple Charlotte [AuthorId] 1675 [AuthorName] Jim Weller [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-14T05:00:00Z [Description] Boar is a greatly ignored meat in the chef's repertoire. While admittedly difficult to find, it can be special ordered, and it is a sublime gastronomic treat. This homespun preparation by Joe Mannke, chef a Rotisserie for Beef and Bird in Houston, marries the boar with a tasty apple charlotte that is the perfect companion. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Wild Game", "Apple", "Fruit", "Meat", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 1/2", "1/2", "3", "1", "1", "1", "1", "2", "1", "4", "1", NA, "3", "1/4", "3", NA] [RecipeIngredientParts] ["kosher salt", "black pepper", "dried thyme", "water", "green apples", "lemon, zest of", "ginger", "cinnamon", "clove", "brown sugar", "white wine", "calvados", "applesauce", "salt", "butter", "fresh thyme"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 337.4 [FatContent] 18.4 [SaturatedFatContent] 10.7 [CholesterolContent] 123.7 [SodiumContent] 1433.2 [CarbohydrateContent] 35.0 [FiberContent] 2.9 [SugarContent] 12.4 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450F.", "Rub boar on all sides with salt, pepper, and thyme. Place boar in a roasting pan and add water to pan. Roast in preheated oven for 40 minutes. Remove roasting pan from oven.", "Prepare charlotte by adding apples, zest, ginger, cinnamon, cloves, brown sugar, wine, and Calvados around the roast.", "Return pan to oven and bake for 15 to 20 minutes, or until apples are cooked through.", "Mix together applesauce, salt, and egg yolks and pour over apples.", "Return to oven for 5 minutes longer.", "Mix the butter with the bread cubes.", "Sprinkle over the apple mixture and bake for 10 minutes longer, or until golden brown, or when meat thermometer registers 160F.", "Remove roasting pan from oven, remove boar, and let rest for a few minutes.", "Slice boar on the bias.", "Using a spatula, transfer charlotte to a large serving platter. Place sliced boar atop charlotte. Garnish with thyme sprigs and serve.", "Recommended wines: A full bodied Chardonnay will mar ry nicely with the apple flavor in the charlotte. A Zinfandel will emphasize the meaty flavors of the boar. Either wine is a treat with this dish." ]
[Name] Deb's Zabaglione [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Deb's Zabaglione recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "European", "Low Protein", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1/4"] [RecipeIngredientParts] ["sugar", "marsala wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.9 [FatContent] 9.0 [SaturatedFatContent] 3.2 [CholesterolContent] 419.6 [SodiumContent] 23.7 [CarbohydrateContent] 24.1 [FiberContent] 0.0 [SugarContent] 20.2 [ProteinContent] 5.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] On top of a double boiler or bain-marie, whisk the egg yolks and sugar until dissolved. (I use an electric hand mixer] Add the marsala slowly, while whisking constantly. Continue to whisk until the mixture is thick and VERY fluffy. Serve warm in a pretty long stemmed glass. This can also be served as a sauce on top of fruit and or angel food cake.
[Name] Italian Cream Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Italian Cream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "5", "2", "1", "1", "1", "1", "1", "5", "8", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "vegetable shortening", "sugar", "flour", "baking soda", "buttermilk", "vanilla", "coconut", "black walnut", "cream cheese", "margarine", "confectioners' sugar", "vanilla", "black walnut"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 912.3 [FatContent] 48.9 [SaturatedFatContent] 11.9 [CholesterolContent] 109.0 [SodiumContent] 417.5 [CarbohydrateContent] 109.6 [FiberContent] 2.4 [SugarContent] 86.8 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] 2 9 inch cake pans [RecipeInstructions] Cream margarine and shortening with sugar. Add egg yolks; mix well. Combine flour and soda; add alternately with buttermilk. Add vanilla, coconut and nuts; fold mixture in egg whites. Bake at 350 degrees for 25 minutes. Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla. Ice cake; put black walnuts between layers and on top.
[Name] Sweet Potatoes and Black Walnuts [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Sweet Potatoes and Black Walnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Fruit", "Vegetable", "Nuts", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "3", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sweet potatoes", "milk", "butter", "butter", "sugar", "black walnut", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2109.3 [FatContent] 103.8 [SaturatedFatContent] 44.3 [CholesterolContent] 186.8 [SodiumContent] 1113.8 [CarbohydrateContent] 274.5 [FiberContent] 27.6 [SugarContent] 133.2 [ProteinContent] 35.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Peel, boil and mash sweet potatoes. Add hot milk, sugar and 3 tablespoons butter. Add black walnuts and salt; mix thoroughly. Place in greased baking dish. Pour melted butter on top of potato mixture. Bake 20 to 30 minutes at 350 degrees.
[Name] West Virginia Black Walnut Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this West Virginia Black Walnut Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "1/4", "2 1/4", "1", "1", "1/2", "1 1/4", "1/2", "3", "1", "1/2 - 1", "1/2", "1", "1/2", "1/3", "1/3", "1", "2", "1", "1 - 1 1/2", "4", "2", "1 -2"] [RecipeIngredientParts] ["water", "flour", "salt", "baking soda", "baking powder", "sugar", "butter", "eggs", "buttermilk", "black walnut", "sugar", "cornstarch", "evaporated milk", "water", "butter", "chopped coconut", "black walnut", "butter", "confectioners' sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7887.4 [FatContent] 390.1 [SaturatedFatContent] 195.0 [CholesterolContent] 1199.7 [SodiumContent] 6239.2 [CarbohydrateContent] 1019.4 [FiberContent] 24.9 [SugarContent] 756.9 [ProteinContent] 121.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt butterscotch morsels in water; cool. Sift together flour, salt, soda and baking powder; set aside. Add sugar gradually to butter, creaming well. Blend in eggs, one at a time, beating well after each. Blend in melted butterscotch morsels, mix well. Add dry ingredients alternately with buttermilk beginning and ending with dry ingredients. Blend thoroughly. Fold in black walnuts. Turn into two (9-inch] round layer pans well greased and floured lightly. Bake at 350 degrees for 30 minutes or until done. Cool. Filling: Combine sugar and cornstarch for filling in 2 quart pan. Stir in milk, water, butterscotch and egg yolk. Cook over medium heat. Stirring constantly, until thick. Remove from heat and add butter, coconut and black walnuts. Cool. Spread butterscotch filling between layers and on top to within 1/2-inch of edge. Frosting: Cream butter in bowl with wooden spoon until very soft. Slowly add sugar, mixing thoroughly; add a drop of milk at a time as mixture gets too stiff. Flavor with 1/4 teaspoon vanilla. For chocolate butter icing, add 1/2 ounce melted chocolate. The yolk of one egg will make yellow icing. Strong coffee instead of milk will make mocha icing. Using, of course, only one flavor at a time. Frost with Butter Frosting around sides and on top of cake to meet the filling.
[Name] Sally Anne Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Sally Anne Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/2", "4 1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["white sugar", "brown sugar", "eggs", "butter", "flour", "cinnamon", "baking soda", "baking powder", "black walnut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7210.3 [FatContent] 380.9 [SaturatedFatContent] 166.6 [CholesterolContent] 1219.9 [SodiumContent] 3239.9 [CarbohydrateContent] 861.8 [FiberContent] 26.2 [SugarContent] 415.8 [ProteinContent] 109.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["These cookies should be mixed the evening before you want to bake them.", "They should be placed in a cold place or refrigerator overnight. Beat the 2 sugars, butter and lard together until well blended.", "Add the well beaten eggs and blend.", "Sift the dry ingredients together and add to creamed mixture. Put in the black walnuts (any nuts will do if you don't care for the black walnuts] and mix well.", "Make into a roll and wrap in waxed paper.", "The next morning take out of refrigerator and slice and bake in a 350 degrees oven." ]
[Name] Bagels II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 1999-11-16T02:12:00Z [Description] Make and share this Bagels II recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "European", "Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4 1/4 - 4 1/2", "1 1/2", "3", "1"] [RecipeIngredientParts] ["active dry yeast", "all-purpose flour", "water", "sugar", "salt"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 177.2 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 583.8 [CarbohydrateContent] 37.4 [FiberContent] 1.5 [SugarContent] 3.3 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 12 bagels [RecipeInstructions] In large mixer bowl, combine yeast and 1 3/4 cups of flour. Combine water, sugar and salt. Add to yeast mixture. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface and knead until smooth, 5 to 8 minutes. Cover, let rest 15 minutes. Cut into 12 portions and shape into smooth balls. Punch a hole in center of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover, let rise 20 minutes. In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to a boil. Reduce temperature to a simmer. Cook bagels 4 or 5 at a time, for 7 minutes, turning once. Drain and place on ungreased baking sheet. Bake in 375 degrees oven for 30 to 35 minutes.
[Name] Cheese Puffs [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cheese Puffs recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "40"] [RecipeIngredientParts] ["mayonnaise", "cheddar cheese", "onions", "spicy mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.1 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 3.0 [SodiumContent] 23.3 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients--but not the crackers. Spread this mixture onto the crackers--edge to edge. Chill. Just before serving, broil them 6 inches from the broiler until they are a golden brown.
[Name] Spiced Pecans [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Spiced Pecans recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["pecans", "sugar", "water", "butter", "cinnamon", "allspice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2770.4 [FatContent] 209.7 [SaturatedFatContent] 43.2 [CholesterolContent] 122.0 [SodiumContent] 564.9 [CarbohydrateContent] 237.8 [FiberContent] 26.0 [SugarContent] 208.8 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Boil sugar, water, butter, and spices in a large pan until it forms a soft ball. About 2 - 3 minutes Remove from heat and gradually add the pecans. Stir gently until it turns sugary. Put it all onto a waxed paper cookie sheet. Next, butter up your hands and pull apart the pecans into tiny clusters.
[Name] Lipton Onion Sticks [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Lipton Onion Sticks recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "12"] [RecipeIngredientParts] "butter" [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2543.8 [FatContent] 196.0 [SaturatedFatContent] 118.9 [CholesterolContent] 490.0 [SodiumContent] 6482.6 [CarbohydrateContent] 175.5 [FiberContent] 9.8 [SugarContent] 20.7 [ProteinContent] 27.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend the soup mix into the butter, mixing well. This mixture will make 1 1/4 cup Spread the mixture onto the bread slices w/ 1/2 cup of the onion/butter spread. Cut the slices into strips. Bake at 375* for 10 minutes on an ungreased cookie sheet. You can also prepare it for freezing. Follow instructions above and then cool off. Once it is completely cooled, place in zippy bags and freeze. The left over spread freezes well also.
[Name] Hot Sauteed Shrimp [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Hot Sauteed Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1/2", "1/3", NA, "1/2"] [RecipeIngredientParts] ["margarine", "medium shrimp", "light rum", "parmesan cheese", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 215.9 [FatContent] 10.3 [SaturatedFatContent] 2.7 [CholesterolContent] 148.1 [SodiumContent] 817.3 [CarbohydrateContent] 1.5 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 17.7 [RecipeServings] 6.0 [RecipeYield] 1 batch [RecipeInstructions] Preheat broiler. Melt 1/4 cup margarine in a large frying pan. Add shrimp and rum mixture with garlic salt. Saute 8 to 10 minutes or until shrimp is cooked through. Sprinkle with cheese and pepper. Broil 2 to 3 minutes until cheese browns.
[Name] Sauteed Shrimp [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Sauteed Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "margarine", "shrimp", "green onions", "salt", "pepper", "medium sherry", "lemon juice", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 145.8 [FatContent] 5.4 [SaturatedFatContent] 2.6 [CholesterolContent] 200.7 [SodiumContent] 1085.7 [CarbohydrateContent] 2.5 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 20.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a 10-inch skillet over high heat. Add shrimp with onions, salt and pepper, stirring constantly, until shrimp are pink, about 3 to 5 minutes. Add sherry and parsley. Serve while hot.
[Name] Southern Biscuits [AuthorId] 1809 [AuthorName] Dale Goodman [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-11-16T12:05:00Z [Description] I normally don't use a recipe for my biscuits,but I've learned from experience that the recipe on the bag of flour does not make the best biscuits. Here is an approximate recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/95/picqGk2Cs.jpg" [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2 - 2/3", "1 1/2 - 2"] [RecipeIngredientParts] ["self rising flour", "shortening", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 215.9 [FatContent] 10.9 [SaturatedFatContent] 2.8 [CholesterolContent] 1.5 [SodiumContent] 435.5 [CarbohydrateContent] 24.9 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 4.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix flour and shortening in a mixing bowl. Using a pastry blender or a fork, cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir. Start out with a little and add more as you need. The dough should be wet and gummy. THEN, sprinkle a little flour on top and work it in with your hands. Then flip the dough and do the same on the other side. Continue to do this until the dough isn't sticky on the outside, it doesn't take much. Then flour your hands and take a small amount of dough and roll it into a ball, then place on a greased cookie sheet or baking pan and flatten slightly into a biscuit shape. When you've finished with the dough, b ake the biscuits in a 400 degree oven for about 10 minutes, just until they start to brown, then take them out and preheat the broiler, and then stick the biscuits back in until they are brown. You can brush them with melted butter if you like. This may take some practice, but after a few times you will know what the consistency of the dough should feel like. I hope this works for you.
[Name] Spritz Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Spritz Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.8 [FatContent] 2.8 [SaturatedFatContent] 1.7 [CholesterolContent] 18.4 [SodiumContent] 18.7 [CarbohydrateContent] 4.1 [FiberContent] 0.1 [SugarContent] 1.4 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 375 degrees. Allow butter to slightly soften. In medium-sized mixing bowl, mash with back of wooden spoon until creamy. Blend in egg yolks, sugar and almond extract. Add flour gradually, mixing well. Mixture should be firm, yet soft enough to force through cookie press, following directions for making stars, snowflakes, etc. If you don't have a cookie press, the mixture may be rolled into 3/4-inch balls, placed 2-inches apart on an ungreased cookie sheet and flattened to about 1/4-inch thickness with bottom of a glass lightly dipped in flour. Decorate cookies with colored sugar or sprinkles, bits of candied cherry, green citrus or other candied fruit. To make colored sugar, mix a drop of red or green food coloring into 1/4 cup of sugar and stir thoroughly. Bake Spritz cookies for about 10 minutes or just until light brown around the edges.
[Name] Chocolate Spritz Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Chocolate Spritz Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/97/pic5VqB5U.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/4597/5tW7oyHuRMSvXEcyj5K1_3793D6A6-6C61-41C7-9E88-6842E09E7FA7.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/97/f4nWRsLKRu6BpY6xAvIR-IMG_1599.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/97/picNHR8Ee.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/97/pic7G8r71.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/97/picL4rpVQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/97/pictvrm28.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/97/picnC8PUj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/45/97/picNWE7RL.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2/3", "1", "1", "2 1/4", "1/3", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "egg", "vanilla extract", "flour", "salt"] [AggregatedRating] 4.5 [ReviewCount] 31.0 [Calories] 61.4 [FatContent] 3.6 [SaturatedFatContent] 2.2 [CholesterolContent] 12.5 [SodiumContent] 53.1 [CarbohydrateContent] 6.8 [FiberContent] 0.3 [SugarContent] 2.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 54 cookies [RecipeInstructions] Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy. Add mixture of flour, cocoa and salt gradually; mix well. Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack. Cool completely.
[Name] Butter Spritz Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Butter Spritz Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2 1/4", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["butter", "egg", "all-purpose flour", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 65.0 [FatContent] 4.0 [SaturatedFatContent] 2.5 [CholesterolContent] 14.6 [SodiumContent] 28.8 [CarbohydrateContent] 6.6 [FiberContent] 0.2 [SugarContent] 2.1 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Cream butter; Add sugar and beat until fluffy. Beat in egg and almond extract. Blend in flour. Divide dough into thirds. Add a few drops red food coloring to 1/3, green coloring to 1/3 and leave 1/3 plain. Fill cookie press with each color or combine colors for a rainbow effect. Form into desired shapes and decorate. Bake at 350° for 8-10 minutes. Makes about 4 dozen.
[Name] Swedish Spritz Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Swedish Spritz Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Swedish", "Scandinavian", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "2 1/2"] [RecipeIngredientParts] ["butter", "sugar", "egg", "vanilla extract", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 38.6 [FatContent] 2.3 [SaturatedFatContent] 1.4 [CholesterolContent] 8.3 [SodiumContent] 16.5 [CarbohydrateContent] 4.0 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 84 cookies [RecipeInstructions] Preheat oven to 350°. In large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Gradually blend in flour. Fill cookie press with dough. Using star attachments, form \"S\" shapes on ungreased cookie sheets. Bake cookies 8-10 minutes.
[Name] Shoo Fly Pie [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-16T19:11:00Z [Description] Make and share this Shoo Fly Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/2", "1 1/4", "2", "1/2", "1"] [RecipeIngredientParts] ["dark molasses", "egg", "boiling water", "baking soda", "flour", "shortening", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 401.3 [FatContent] 11.8 [SaturatedFatContent] 3.0 [CholesterolContent] 23.2 [SodiumContent] 230.0 [CarbohydrateContent] 70.6 [FiberContent] 0.9 [SugarContent] 36.8 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Dissolve soda in hot water; add molasses and egg. Combine sugar and flour and rub in the shortening to make crumbs. Pour one-third of the liquid into an unbaked pie crust. Add one-third of the crumb mixture. Continue alternate layers, putting crumbs on top. Bake at 375: for approximately 35 minutes.
[Name] Yam Flambe [AuthorId] 1589 [AuthorName] kenk1492 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-11-16T15:09:00Z [Description] Make and share this Yam Flambe recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3/4", "1/4", "1/3"] [RecipeIngredientParts] ["salt", "light brown sugar", "butter", "dark rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 563.3 [FatContent] 11.8 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 406.8 [CarbohydrateContent] 102.8 [FiberContent] 8.8 [SugarContent] 40.8 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Scrub yams well with vegetable brush. Place in a medium saucepan; add water to cover and salt. Over medium heat, bring to boiling.", "Reduce heat; simmer, covered 30 minutes or until just fork-tender. Drain; let cool.", "Then peel and slice crosswise 1/2 inch thick. Lightly coat each slice with brown sugar.", "In hot butter in a medium skillet, saute slices until browned, about 2 minutes on each side. With a slotted utensil, lift to serving dish.", "Drain fat from pan. In the same skillet, gently heat the rum just until steaming, ignite: pour over yams." ]
[Name] Cranberry Citrus Marinade [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-16T21:33:00Z [Description] Make and share this Cranberry Citrus Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["1", "1", "2 1/2", "3", "1", "6 1/2"] [RecipeIngredientParts] ["grapefruit", "orange", "water", "fresh cranberries", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1367.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 34.2 [CarbohydrateContent] 354.1 [FiberContent] 5.3 [SugarContent] 330.4 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 4 pints [RecipeInstructions] Remove peel from 1 grapefruit and 1 orange; scrape excess white membrane from peel. Cut peel into thin strips. In large kettle, combine peel and 2 1/2 cups water; cook, covered, over low heat till tendeer, 20 minutes. Section grapefruit and orange; chop fruit. Add with 3 cups fresh cranberries to peel; simmer 10 minutes, stirring constantly. Stir in one 1 3/4-ounce package powdered fruit pectin. Bring to boil; stir in 6 1/2 cups sugar. Bring to full rolling boil; boil hard 1 minute stirring constantly. Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally. Ladle into hot sterilized glasses. Seal.
[Name] Cranberry Relish [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cranberry Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1 1/2", "2"] [RecipeIngredientParts] ["fresh cranberries", "celery", "apple", "sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 360.9 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 42.7 [CarbohydrateContent] 93.5 [FiberContent] 6.0 [SugarContent] 83.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Using coarse blade of food chopper, grind cranberries, celery, and apple. Stir in sugar and lemon juice. Cover and refrigerate.
[Name] Grapefruit Cranberry Relish [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Grapefruit Cranberry Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Citrus [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "grapefruit"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 371.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 96.2 [FiberContent] 4.4 [SugarContent] 78.8 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Put cranberries through food chopper. Add sugar; mix well. Peel, section, and dice grapefruit; stir into cranberries. Chill.
[Name] Cranberry-Orange Relish [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cranberry-Orange Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1 1/2"] [RecipeIngredientParts] ["fresh cranberries", "frozen cranberries", "oranges", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 478.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 123.8 [FiberContent] 7.7 [SugarContent] 111.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Put cranberries and oranges through a grinder. Stir in 1 1/2 cups sugar. Chill. Or, freeze in airtight containers for longer storage.
[Name] Cranberries Jubilee [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-16T21:40:00Z [Description] Make and share this Cranberries Jubilee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1/4"] [RecipeIngredientParts] ["sugar", "water", "fresh cranberries", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 412.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 89.7 [FiberContent] 3.7 [SugarContent] 83.1 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] Combine sugar and water in saucepan, stirring to dissolve sugar. Bring to boiling; boil 5 minutes. Add cranberries and bring to boiling again; cook 5 minutes. Turn into heat-proof bowl or blazer pan of chafing dish. Heat brandy. Ignite brandy and pour over cranberry mixture. Blend into sauce and serve immediately over ice cream.
[Name] Cranberry Chocolate Candy [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-16T21:10:00Z [Description] Make and share this Cranberry Chocolate Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1/2", "4", "2", "1/2"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "evaporated milk", "vanilla", "graham cracker crumbs", "miniature marshmallows", "pecans"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 3623.8 [FatContent] 137.5 [SaturatedFatContent] 46.6 [CholesterolContent] 49.3 [SodiumContent] 1886.0 [CarbohydrateContent] 591.4 [FiberContent] 31.7 [SugarContent] 363.2 [ProteinContent] 49.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In saucepan, combine cranberries, sugar, and 1/2 cup water. Bring to boil; simmer for 3 minutes, or until cranberries are tender but hold their shape. Drain, reserving 2 tbsp. syrup. Melt chocolate with milk; stir till smooth. Add vanilla. Stir in remaining ingredients, cranberries, and reserved syrup. Pat in well-greased 9x9x2-inch baking dish. Chill till firm. Cut in squares.
[Name] Okonomiyaki - Japanese Pizza [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-16T18:54:00Z [Description] Make and share this Okonomiyaki - Japanese Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Japanese", "Asian", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1 1/2", "1/4", "2", "1", "2", "1", "1", "2", "1", "2", "1/4", "4", "1/4", "1/2", "4"] [RecipeIngredientParts] ["nori", "catsup", "Worcestershire sauce", "Dijon mustard", "sake", "soy sauce", "eggs", "flour", "water", "sake", "salt", "cabbage", "carrot", "scallions", "chicken", "bacon", "mayonnaise"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 326.9 [FatContent] 16.4 [SaturatedFatContent] 2.6 [CholesterolContent] 93.0 [SodiumContent] 408.1 [CarbohydrateContent] 33.8 [FiberContent] 2.4 [SugarContent] 6.1 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toast the nori by waving it over a flame until it stiffens slightly, but be careful--it burns easily. Crumble into little pieces and set aside. Combine all the sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat and cool to room temperature. Beat the eggs in a large bowl. Add the flour and water and continue beating until you have a batter the consistency of pancake batter. Add the sake and salt. Fold in the cabbage, carrots, and scallions. Be sure to mix the batter and vegetables together evenly. Each okonomiyaki will use 1/4 of this mixture. Heat 1 tbsp. of the oil in a standard 10-inch skillet. Spoon 1/4 of the batter onto the hot skillet (like a pancake] making sure the vegetables are evenly distributed. Then sprinkle 1/4 of the shrimp or meat of you choice on top. Cook each side on medium heat for 2 minutes, until lightly browned. Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okonomiyaki with a spatula. Prepare three more okonomiyaki as above. Keep the finished pancakes warm in a low oven while making the rest, or use two skillets and make two okonomiyaki at a time. Serve hot with the sauce to taste--I recommend 1 tbsp. per okonomiyaki-- and top with about a tsp. of mayonnaise and a sprinkling of toasted nori.
[Name] Gypsy Tart II [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-16T19:54:00Z [Description] Make and share this Gypsy Tart II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Hungarian", "European", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "12", "1"] [RecipeIngredientParts] ["evaporated milk", "dark muscovado sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 454.1 [FatContent] 15.0 [SaturatedFatContent] 5.5 [CholesterolContent] 19.2 [SodiumContent] 248.1 [CarbohydrateContent] 75.5 [FiberContent] 1.1 [SugarContent] 54.6 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 F. Whisk evaporated milk and sugar together for 10 - 15 minutes until light and fluffy. The mix should be coffee coloured. Pour the mix into the pastry case and bake in the oven for 10 minutes. The gypsy tart will have a slightly sticky surface but will not be set completely until it has been left to cool. Serve cold.
[Name] Seven Layer Cookies [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Seven Layer Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "6"] [RecipeIngredientParts] ["margarine", "graham cracker crumbs", "chocolate chips", "walnuts", "coconut flakes"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1155.8 [FatContent] 78.7 [SaturatedFatContent] 32.6 [CholesterolContent] 15.4 [SodiumContent] 527.2 [CarbohydrateContent] 111.4 [FiberContent] 7.1 [SugarContent] 91.1 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour melted margarine in 8x13 pan Sprinkle graham cracker crumbs over margarine Sprinkle next 4 ingredients in order. Pour milk over all. Bake at 350* for 30 minutes (No Longer] Cool, cut into squares Keep refrigerated
[Name] Chocolate Cheesecake Brownies [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Chocolate Cheesecake Brownies 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/46/14/pic3sSQkD.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/4", "6", "6", "1", "4", "1 1/2", "1", "1/4", "1/2", "1", "1", "1", "1/4", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "instant coffee", "eggs", "sugar", "flour", "salt", "vanilla", "cream cheese", "unsalted butter", "sugar", "eggs", "flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 198.3 [FatContent] 10.5 [SaturatedFatContent] 6.1 [CholesterolContent] 65.6 [SodiumContent] 69.0 [CarbohydrateContent] 25.6 [FiberContent] 1.7 [SugarContent] 18.3 [ProteinContent] 3.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Brownie batter - preheat oven to 350~. Butter 13\"x9\"x2\" baking pan. Combine chocolate, butter, and coffee powder in heavy small saucepan. Stir over low heat until melted and smooth. Remove from heat; cool slightly. In lg. bowl, beat eggs until frothy. Gradually add sugar and beat until mixture is pale yellow and slightly thickened. Stir in flour, cocoa, and salt. Add vanilla, liqueur, and melted chocolate mixture; stir until well blended. Cream cheese mixture - using electric mixer, beat cream cheese and butter in lg. bowl until smooth. Add sugar and beat until fluffy. Beat in eggs, flour, and coffee liqueur. Set aside 1/2 cup brownie batter for topping. Pour remaining batter into prepared pan. Carefully spoon cream cheese mixture over batter, covering completely. Sprinkle chocolate chips evenly over cream cheese layer. Drop reserved batter by spoonfuls over cream cheese layer. Using small knife, swirl batter into cream cheese mixture to resemble marble pattern. Bake brownies until edges are light golden and toothpick inserted into center comes out with some crumbs still attached; about 30 mins. Cool completely in pan on rack; cut into squares.
[Name] Bog Fog [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-16T21:26:00Z [Description] Make and share this Bog Fog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4"] [RecipeIngredientParts] ["cranberry juice cocktail", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 15.0 [FiberContent] 0.1 [SugarContent] 12.7 [ProteinContent] 0.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine. Stir briskly. Serve over ice in 2 glasses.
[Name] Taco Soup II [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 1999-11-16T19:21:00Z [Description] Make and share this Taco Soup II recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["ground beef", "celery", "carrots", "beef broth", "chili beans", "canned tomato", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 196.7 [FatContent] 7.0 [SaturatedFatContent] 2.8 [CholesterolContent] 28.1 [SodiumContent] 852.0 [CarbohydrateContent] 22.1 [FiberContent] 4.4 [SugarContent] 5.0 [ProteinContent] 12.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Brown the beef in a large saucepan. Stir in all other ingredients and simmer on low for 2 hours.
[Name] Snowballs [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Snowballs recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", "2 1/2", "1/2", NA] [RecipeIngredientParts] ["confectioners' sugar", "salt", "butter", "vanilla", "flour", "pecans", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 56.5 [FatContent] 3.8 [SaturatedFatContent] 2.0 [CholesterolContent] 8.1 [SodiumContent] 31.6 [CarbohydrateContent] 5.1 [FiberContent] 0.2 [SugarContent] 1.0 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] Cream sugar, salt and margarine thoroughly in small mix bowl. Add vanilla. Gradually stir flour into creamed ingredients. Work nuts into dough. Chill well; form into 1-inch balls. Place on ungreased cookie sheet. Bake in 400 degrees oven, 10 to 12 minutes. Roll in confectioners sugar. Cool on rack, roll again in confectioners sugar.
[Name] Pecan-Orange Snowballs [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Pecan-Orange Snowballs recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/3", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "flour", "pecans", "vanilla", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4792.2 [FatContent] 343.6 [SaturatedFatContent] 130.5 [CholesterolContent] 488.1 [SodiumContent] 1314.5 [CarbohydrateContent] 410.8 [FiberContent] 28.9 [SugarContent] 194.0 [ProteinContent] 47.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In the large bowl of an electric mixer, cream together the butter and sugar. Stir in the flour, pecans, orange rind and vanilla. Shape the dough into walnut-size balls. Bake the balls on ungreased cookie sheets on the cent er rack of the oven at 300 degrees for 20 to 30 minutes. Cool the balls slightly and roll
[Name] Honey Pumpkin Pie [AuthorId] 1728 [AuthorName] Philip and Karen Se [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-17T06:46:00Z [Description] Make and share this Honey Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Vegetable", "Low Protein", "Healthy", "Thanksgiving", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "3/4", "1/2", "1", "1/2", "1/2", "1/2", "1/2", "2", "1 1/2", NA] [RecipeIngredientParts] ["eggs", "pumpkin puree", "honey", "cinnamon", "clove", "ginger", "nutmeg", "salt", "sour cream", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 212.4 [FatContent] 6.6 [SaturatedFatContent] 3.5 [CholesterolContent] 85.6 [SodiumContent] 230.5 [CarbohydrateContent] 38.5 [FiberContent] 0.6 [SugarContent] 35.4 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Line 9-inch pie plate with pastry disk. Flute the edge. With fork, prick shell all over. Place in freezer for 30 minutes. Line pastry shell with foil or parchment paper, then fill with pie weights or pie chains. Bake empty shell on the lowest rack in 400 F oven for 10 minutes. Remove both weights and foil; continue baking for about 10 minutes longer or until pastry is set. FILLING: Meanwhile, in large bowl, beat eggs lightly. Add pumpkin, honey, light cream, cinnamon, cloves, ginger, nutmeg and salt. Combine thoroughly and pour into the pastry shell. Combine sour cream with milk; pour into plastic dispenser with very, very, very narrow opening. Hold finger over the opening and position the dispenser above the pie. Remove finger and quickly drizzle mixture in spiral pattern over filling. Beginning at centre, pull tip of knife towards the perimeter through filling and sour cream mixture at 8 evenly spaced intervals about 1/4 inch deep. Beginning at outside, pull knife through middle of intervals toward centre to create web pattern. Bake on lowest rack in 350 F oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean. Let cool on rack.
[Name] Braised Beef Liver With Vegetables II [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 1999-11-17T10:37:00Z [Description] Make and share this Braised Beef Liver With Vegetables II recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Vegetable", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1/2", "6", "1 1/2", "1/2", "6", "6", "3"] [RecipeIngredientParts] ["liver", "bacon drippings", "celery", "onion", "bacon", "salt", "carrots", "potatoes", "flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 4075.1 [FatContent] 133.3 [SaturatedFatContent] 47.6 [CholesterolContent] 4481.6 [SodiumContent] 3071.7 [CarbohydrateContent] 341.4 [FiberContent] 39.3 [SugarContent] 28.6 [ProteinContent] 363.6 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] Heat the drippings in a heavy skillet. Brown the liver, onions, celery. Put it into a greased casserole; add the stock and salt. Place the bacon strips on top of the liver. Cook uncovered in a 350* oven for 30 minutes. Next, add the potatoes and carrots. Return to the oven, covered and cook until the vegetables are done. About 45 mins. Remove the cover and continue baking until the bacon strips are crispy.
[Name] Holiday Cheese Ball [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-17T16:48:00Z [Description] Make and share this Holiday Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Cheese", "Tropical Fruits", "Fruit", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["cream cheese", "pineapple", "green pepper", "pecans", "walnuts", "green onions", "seasoning salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 3157.3 [FatContent] 315.3 [SaturatedFatContent] 113.2 [CholesterolContent] 499.0 [SodiumContent] 1346.9 [CarbohydrateContent] 59.8 [FiberContent] 23.5 [SugarContent] 21.6 [ProteinContent] 55.4 [RecipeServings] nan [RecipeYield] 1 cheese ball [RecipeInstructions] Soften cheese. Gradually add the pineapple. Mix in 1 cup of the nuts and add the rest of the ingredients. Chill well. remove from refrigerator and shape into 1 or 2 balls. Roll into the rest of the remaining nuts. Wrap in plastic wrap and refrigerate until you serve. Garnish the ball with jarred cherries and pineapple rings.
[Name] Dark Rich Fruitcake [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 1999-11-16T19:48:00Z [Description] This is a dark cake with spots of colour from the glace cherries. This recipe has been in the family for about 100 years now, and may be what you are looking for! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1", "1/2", "1", "3", "2", "2", "1", "1", "1/2", "1", "1", "1/2", "1", "2 1/4", "12", "1", "1", "4", "1"] [RecipeIngredientParts] ["dark raisins", "raisins", "dates", "cinnamon", "nutmeg", "allspice", "mace", "salt", "clove", "orange", "lemon", "rum", "butter", "brown sugar", "eggs", "vanilla extract", "all-purpose flour", "coffee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 836.3 [FatContent] 28.5 [SaturatedFatContent] 11.4 [CholesterolContent] 146.4 [SodiumContent] 376.4 [CarbohydrateContent] 140.6 [FiberContent] 7.2 [SugarContent] 107.1 [ProteinContent] 12.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Day One -Wash and scald raisins to plump. Drain and dry well. Place all fruit and almonds into a large bowl. Sprinkle spices over fruit and add the lemon and orange rind and juice. Stir in the rum and let stand overnight, stirring occasionally. Day Two -Cream butter. Gradually add sugar, bea ting well after each addition. Add egg yolks one at a time, beating well after each addition. Add flavourings. Add 1 cup of flour to fruit and nut mixture. Toss to coat well. Add remaining flour alternately with cold coffee to the creamed mixture. Stir in fruit mixture. Beat the egg whites until stiff peaks form. Fold into batter. Pour batter into 3 pans which have been lined with two thicknesses of brown paper and the top layer greased and dusted with flour. (We used tube/funnel pans.] Bake at 275F for 2 1/2 to 3 1/2 hours or until a cake tester comes out clean from the centre. Cool cakes completely in the pans on cake racks. Remove from pans and peel off paper. Wrap cakes in cheesecloth (moistened with rum]; then in foil. Keep in a cool place for four to six weeks to allow the flavours to join. NOTES: Grandma used to open the foils and re-moisten the cheesecloth at least once in the ripening process. (By drizzling in about 2 Tbsp rum There is note of timings for different fruit cake pans. (I think originally the recipe would make one each of the 4, 6 and 8 inch pans.] 4x4 - 2 1/2 hours 6x6 - 3 hours 8x8 - 3 1/2 hours or until tests clean - in a 2750F Oven.
[Name] Chicken Tortilla Soup II [AuthorId] 1938 [AuthorName] Eddie Shipman [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 1999-11-17T09:01:00Z [Description] I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes)
[Name] Party Punch [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Party Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["sugar", "frozen strawberries"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 3219.4 [FatContent] 2.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1192.5 [CarbohydrateContent] 817.8 [FiberContent] 18.2 [SugarContent] 741.1 [ProteinContent] 6.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix fruit punch and sugar in punch bowl; stir. Add 7-Up or substitute and frozen strawberries last, stir gently. Better to have fruit punch chilled or a few ice cubes can be added. Put in strawberries, still frozen, helps keep punch cool.
[Name] Party Fruit Punch [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Party Fruit Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2 -4", "2", "10", "20"] [RecipeIngredientParts] ["cherries", "sugar", "ginger ale", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.1 [CarbohydrateContent] 9.6 [FiberContent] 0.1 [SugarContent] 9.2 [ProteinContent] 0.1 [RecipeServings] 100.0 [RecipeYield] 4 gallons [RecipeInstructions] Mix fruit punch drink mix with 2 quarts of water and add 2 cups of sugar. Add all frozen juices. Add crushed pineapple and chopped cherrie s. Mix well or until all ingredients are melted. Before serving, add 8 quarts of water. In a large punch bowl put 2 quarts mix, 2 quarts ice, 1/2 liter of ginger ale. Mix well and serve. Makes approximately 4 gallons; enough to serve 100.
[Name] Holiday Fruit Punch with Orange Slice Wreath [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Holiday Fruit Punch with Orange Slice Wreath recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Christmas", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "12", "18", "6", "1"] [RecipeIngredientParts] ["water", "maraschino cherries", "seedless oranges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.6 [CarbohydrateContent] 30.3 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 0.3 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] In punch bowl, stir together punch, orange concentrate and water. Unmold ice wreath by dipping in warm water to loosen. Add to punch, orange side. Garnish wreath with cherries. If desired, add 1 to 2 cups vodka to punch. Orange Slice Wreath: Pour 3 cups water into 5 1/2-cup ring mold. Freeze 1 hour or until top is solid. Slice 1 large orange, then cut slices in half and arrange petal fashion in 2 layers on ice around ring. Pour 1 cup water over oranges and freeze solid.
[Name] Turkey Bone Gumbo [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Turkey Bone Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Gumbo [Keywords] ["Stew", "Poultry", "Meat", "Creole", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "3", "1", "4", "2", "1", "1/2", "1", "2", "1", "1", "2 -3", "1", "1"] [RecipeIngredientParts] ["turkey carcass", "bacon drippings", "all-purpose flour", "onions", "garlic", "green pepper", "celery", "turkey broth", "chicken broth", "salt", "pepper", "bay leaves", "parsley flakes", "dried basil leaves", "turkey", "smoked sausage", "green onion"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 300.9 [FatContent] 23.4 [SaturatedFatContent] 8.3 [CholesterolContent] 37.6 [SodiumContent] 1107.1 [CarbohydrateContent] 14.8 [FiberContent] 1.7 [SugarContent] 2.6 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] 10-12 [RecipeInstructions] Place carcass in large soup kettle; cover with water. Bring to a boil; cook over low heat 1 1/2 hours. Drain turkey; reserve broth. Remove meat from carcass; chop and set aside. Heat drippings in kettle; add flour gradually, stirring constantly until a rich brown roux is formed, about 25 minutes. Add vegetables and cook until tender. Add broth and other seasonings; simmer 1 hour. Add turkey and sausage ; cook 15 minutes. Add rest of ingredients; cook 10 minutes longer. Serve over hot cooked rice.
[Name] Turkey Chowder [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Turkey Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", NA, "2", "1", "1/2", "1/4", "1/3", "1", "2", "2", "2", "1 1/2", "3/4", "2"] [RecipeIngredientParts] ["turkey carcass", "water", "bouquet garni", "cloves", "potato", "carrot", "green pepper", "onion", "garlic", "marjoram", "milk", "unsalted butter", "sherry wine", "turkey meat", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 881.5 [FatContent] 53.2 [SaturatedFatContent] 28.2 [CholesterolContent] 818.1 [SodiumContent] 511.9 [CarbohydrateContent] 64.6 [FiberContent] 6.7 [SugarContent] 7.9 [ProteinContent] 38.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves. Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Strain the broth through a fine sieve into a clean kettle. Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top. Return the turkey broth to the heat. Add the potato , carrot, green pepper, onion, garlic and marjoram. Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper. Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs. Just before serving, stir in the butter. Serve with hot toasted, buttered crackers.
[Name] Taco Soup IIi [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 1999-11-17T16:41:00Z [Description] Make and share this Taco Soup IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1", "1", "1", "1", "12", "1"] [RecipeIngredientParts] ["ground beef", "onion", "stewed tomatoes", "pinto beans with jalapeno peppers", "green chilies", "white hominy", "water", "Rotel Tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 260.2 [FatContent] 13.2 [SaturatedFatContent] 4.7 [CholesterolContent] 52.2 [SodiumContent] 654.0 [CarbohydrateContent] 20.2 [FiberContent] 3.2 [SugarContent] 5.1 [ProteinContent] 16.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cut up onion and put into large stockpot with ground meat. Cook until meat is brown and onions are translucent, then drain out the grease from the pot. Add remaining ingredients. Cook on low for several hours. Use more or less liquids for thinner/thicker soup.
[Name] Zucchini Cilantro Dip [AuthorId] 1939 [AuthorName] Sara Heuvelman [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-17T13:31:00Z [Description] Make and share this Zucchini Cilantro Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "3", "3", "1 -2"] [RecipeIngredientParts] ["zucchini", "garbanzo beans", "cilantro leaf", "garlic", "seasoned rice vinegar with roasted garlic", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 745.3 [FatContent] 44.4 [SaturatedFatContent] 6.1 [CholesterolContent] 0.0 [SodiumContent] 755.1 [CarbohydrateContent] 75.8 [FiberContent] 18.0 [SugarContent] 12.0 [ProteinContent] 20.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Line a large baking sheet with a clean dish towel; spread zucchini over towel.", "Sprinkle with 3/4 teaspoon salt; let stand 5 minutes.", "Roll zucchini in towel; squeeze out moisture. In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth.", "Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds.", "Adjust salt to taste. Serve dip with chips, carrot sticks, cucumber slices, or pita wedges.", "It only takes about 15 minutes to make." ]
[Name] Lemon-Blueberry Muffins [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT22M [PrepTime] PT10M [TotalTime] PT32M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Lemon-Blueberry Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/37/pickesXv4.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/4637/bXLmz0GGRdyc9X1kqPAd_IMG_3622.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/4637/mFmy4uRDTgqkA1QsR4Qe_IMG_1998.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/4637/ZssxoAF6SBZg0NbP92mw_IMG_5540.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/37/pic5g8HA8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/37/piczb8pK9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/37/picbNGCrw.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Berries", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "2", "2", "1/4", "1/2", "1", "1", "1", "4", "1", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "sugar", "baking powder", "salt", "walnuts", "lemon zest", "egg", "milk", "butter", "margarine", "vanilla", "blueberries"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 203.6 [FatContent] 8.4 [SaturatedFatContent] 3.4 [CholesterolContent] 28.5 [SodiumContent] 159.4 [CarbohydrateContent] 28.9 [FiberContent] 1.3 [SugarContent] 12.5 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 400°F. Grease a 12 cup muffin tin. In a large bowl combine flour, sugar, baking powder and salt. Stir in walnuts and lemon peel. In a small bowl beat egg, milk, butter and vanilla. Pour egg mixture into dry ingredients and stir just until flour is moistened (batter will be lumpy]. Fold in blueberries. Spoon into muffin cups and bake 20 to 22 minutes or until tops are golden.
[Name] Lemon Blueberry Muffins [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Lemon Blueberry Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/38/picyynB2G.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Berries", "Fruit", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2/3", "1", "1", "1", "1/2", "1", "1/4", "1", "2", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "sugar", "baking powder", "baking soda", "salt", "lemon yogurt", "margarine", "egg", "lemon rind", "vanilla", "blueberries"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 197.5 [FatContent] 4.7 [SaturatedFatContent] 1.1 [CholesterolContent] 16.3 [SodiumContent] 294.1 [CarbohydrateContent] 35.5 [FiberContent] 1.2 [SugarContent] 18.4 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] ["Preheat oven to 400 degrees.", "Grease 12 (3 x 1 1/4-inch] muffin cups.", "In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, eggs, lemon peel and vanilla until blended.", "Make a well in center of dry ingredients; add the yogurt mixture and stir just to combine. Stir in the blueberries.", "Spoon batter into the muffin tins and sprinkle with the remaining 1 tablespoon of sugar.", "Bake 20 to 25 minutes." ]
[Name] Quick Chicken Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Quick Chicken Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1/2", "1", "1/4", "1", "1/2", "1", "1/4", "1/2", "3", "1", NA] [RecipeIngredientParts] ["chicken", "onions", "rice", "salt", "lemon juice", "water", "celery", "walnuts", "pepper", "mayonnaise", "hard-boiled eggs", "potato"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 231.3 [FatContent] 8.2 [SaturatedFatContent] 1.6 [CholesterolContent] 64.9 [SodiumContent] 398.4 [CarbohydrateContent] 32.8 [FiberContent] 1.5 [SugarContent] 0.9 [ProteinContent] 6.5 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Combine diced chicken, chopped celery and walnuts with rice. In separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. Add to chicken mixture. Gently stir in hard-cooked eggs. Turn mixture into a greased 9-inch casserole dish. Bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes]. Can be made the day before and kept in refrigerator. Heat thoroughly before adding potato chips. Leftover turkey can be substituted for chicken.
[Name] Quick Chicken Casserole II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Quick Chicken Casserole II recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "milk", "chicken breast", "fresh broccoli", "mushrooms", "stewed tomatoes", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.6 [FatContent] 21.0 [SaturatedFatContent] 10.9 [CholesterolContent] 68.6 [SodiumContent] 1188.3 [CarbohydrateContent] 50.4 [FiberContent] 4.2 [SugarContent] 11.5 [ProteinContent] 22.5 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Prepare macaroni and cheese according to directions on package. Preheat oven to 350°F. Cook chicken and broccoli until tender. Mix all ingredients in large casserole. Sprinkle with Parmesan cheese and cook in oven for 35 minutes.
[Name] Titta Bere [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Titta Bere recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "12 -16", "1"] [RecipeIngredientParts] ["apple", "pear", "sugar", "vanilla bean"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.0 [FatContent] 27.1 [SaturatedFatContent] 16.6 [CholesterolContent] 91.2 [SodiumContent] 159.0 [CarbohydrateContent] 84.9 [FiberContent] 8.5 [SugarContent] 65.4 [ProteinContent] 4.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] About 1 week before serving, cook the apple and pear (peeled and chopped] with the sugar to mush. Add the chopped vanilla bean and jar of lingonberries. Cook for a short time; cool and store in refrigerator for a week (stir once in a while]. When ready to serve, beat one pint of whipped cream; add lingonberry mixture to it and serve in sherbet glasses.
[Name] Tjock Pan Kaka (Swedish Thick Pancake) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Tjock Pan Kaka (Swedish Thick Pancake) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Swedish", "Scandinavian", "European", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1 1/2", "4", "1 1/2"] [RecipeIngredientParts] ["butter", "salt", "milk", "eggs", "flour"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 268.3 [FatContent] 13.4 [SaturatedFatContent] 7.3 [CholesterolContent] 152.9 [SodiumContent] 171.2 [CarbohydrateContent] 26.9 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in 9 x 13-inch pan. Stir together the eggs, salt and flour. Add milk, but do not beat. Pour into pan with the melted butter. Bake at 400 degrees until browned, about 30 minutes. Will puff up like popovers. Cut into serving slices and serve immediately with strawberries, lingonberries or syrup.
[Name] Lingonberry Sauce (Lingonsylt) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Lingonberry Sauce (Lingonsylt) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "3"] [RecipeIngredientParts] ["water", "sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1316.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 340.1 [FiberContent] 0.0 [SugarContent] 339.5 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] Pour off liquid on lingonberries. Pick over berries carefully. Place lingonberries in saucepan. Add water. Cover saucepan tightly and bring to boiling point. Cook slowly 15 minutes. Remove from heat. Add sugar and stir until sugar is dissolved and sauce is cold.
[Name] Deep Dark Secret [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-17T00:01:00Z [Description] Make and share this Deep Dark Secret recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1/8", "1", "2", "1", "1", "1", "3/4", "3 -4", "2", "1", "1", "1"] [RecipeIngredientParts] ["dates", "baking soda", "flour", "salt", "egg", "butter", "boiling water", "sugar", "vanilla", "bananas", "oranges", "mandarin oranges", "raspberries", "crushed pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5578.8 [FatContent] 248.7 [SaturatedFatContent] 124.1 [CholesterolContent] 883.8 [SodiumContent] 3824.4 [CarbohydrateContent] 815.8 [FiberContent] 74.9 [SugarContent] 490.2 [ProteinContent] 77.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Combine dates, soda and butter.", "Pour boiling water over; cool.", "Add flour, sugar, salt, egg and vanilla.", "Beat 1 minute; stir in nuts.", "Bake in 9 x 13-inch pan at 350 degrees for 30 minutes.", "About 1 hour (or more] before serving, put on platter about half the cake broken in pieces.", "Slice 3 or 4 bananas, 2 oranges, cut up (or use Mandarin oranges] and 1 pint raspberries, drained.", "Add last half of cake pieces and pour over top 1 can crushed pineapple (juice and all].", "Put in refrigerator and just before serving, top with 1 pint whipping cream." ]
[Name] Amish Stuffing (Dressing) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-17T00:33:00Z [Description] Make and share this Amish Stuffing (Dressing) recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "3/4", "1", "1", "1 1/4", "1", "1", "1", "1/2", "1/2", "5", "12", "2 1/2"] [RecipeIngredientParts] ["chicken thighs", "fresh parsley", "onion", "celery", "carrot", "potatoes", "rubbed sage", "celery seed", "dried thyme", "black pepper", "turmeric", "eggs", "evaporated milk", "homemade chicken broth", "canned broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.6 [FatContent] 11.6 [SaturatedFatContent] 3.6 [CholesterolContent] 89.8 [SodiumContent] 465.1 [CarbohydrateContent] 33.7 [FiberContent] 2.1 [SugarContent] 3.3 [ProteinContent] 16.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F. On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown. Transfer to a very large mixer bowl. Bone the chicken and very finely chop the meat, discarding the skin. (I do this in the food processor while chicken is still warm.] Add the chopped vegetables and chicken meat to the bread, along with the seasonings. Toss. In a medium bowl, beat the eggs;add the evaporated milk and broth. Pour over the bread mixture and blend. The mixture will be quite moist. Allow to stand 1 hour. Preheat oven to 350 F Transfer the dressing to an oiled 3 quart glass casserole that is 10 inches in diameter and 3 inches deep (at this point, dressing can be frozen for future use; thaw before baking.] Bake dressing for 2 hours, or until the center of the
[Name] Mesquite Grilled Cajun Turkey [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-16T23:17:00Z [Description] Make and share this Mesquite Grilled Cajun Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Cajun", "High Protein", "Healthy", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["3", NA, "1", "1", "1/2", "1/4", "1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["Butterball boneless breast of turkey", "garlic powder", "thyme leaves", "cayenne", "anise seed", "clove", "allspice", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 57.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 31.1 [SodiumContent] 20.1 [CarbohydrateContent] 1.4 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 11.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare grill using mesquite chips or coals. Brush turkey with oil. Combine remaining ingredients and sprinkle over turkey. Place turkey on grill. Cover grill and cook according to package directions. Wrap in foil and let stand 10 to 15 minutes. Remove netting from turkey and slice it.
[Name] Creamed Onions [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Creamed Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1", "1/2", "1", NA] [RecipeIngredientParts] ["milk", "cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 156.4 [FatContent] 7.6 [SaturatedFatContent] 3.9 [CholesterolContent] 20.2 [SodiumContent] 562.0 [CarbohydrateContent] 17.0 [FiberContent] 1.8 [SugarContent] 5.4 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and butter a casserole dish. Slice white onions to pretty much fill casserole. Dilute celery soup with milk; add grated cheese and pour over onions. Sprinkle top evenly with cracker crumbs. Bake for 1 hour.
[Name] Creamed Onions III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Creamed Onions III recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4 -5", "1/2", "1/4", "1", "3", "1/2", "1 1/2", "1/4", "1/4"] [RecipeIngredientParts] ["onions", "mushroom", "butter", "cream cheese", "flour", "salt", "milk", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1523.7 [FatContent] 99.8 [SaturatedFatContent] 62.4 [CholesterolContent] 296.5 [SodiumContent] 2125.6 [CarbohydrateContent] 126.7 [FiberContent] 10.7 [SugarContent] 28.5 [ProteinContent] 38.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook onions until tender. Add mushrooms; set aside. Make sauce of butter, cream cheese, flour, salt and milk. Put onions and mushrooms in buttered casserole. Pour sauce over top. Cover with cheese and cracker crumbs. Bake at 400 degrees for 30 to 40 minutes.
[Name] Lemon Cheesecake Bars [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Lemon Cheesecake Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Cheesecake", "Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "1/2", "1", "2/3", "1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "all-purpose flour", "pecans", "walnuts", "cream cheese", "sugar", "egg", "lemon juice", "lemons", "vanilla", "lemon rind"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 208.0 [FatContent] 13.1 [SaturatedFatContent] 5.9 [CholesterolContent] 44.0 [SodiumContent] 93.6 [CarbohydrateContent] 21.2 [FiberContent] 0.6 [SugarContent] 16.4 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 12 bars [RecipeInstructions] In a food processor, whirl butter, sugar, flour, and nuts until a dough forms. Or rub mixture with your fingers until fine crumbs form, then pat firmly together. Press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. Bake in a 350°F oven until a medium brown color, about 20 minutes. Spread cheesecake topping (other ingredients mixed until smooth in food processor] evenly over crust. Bake until topping is set in center when gently shaken, about 15 minutes. Cool, cover and chill until firm, at least one hour or up to 2 days. Remove rim from pan and cut cookie into 12 wedges. Sprinkle with lemon peel; remove from pan with a spatula. Serve, or arrange in a single layer, cover, and chill up until the next day.
[Name] Corn Ball Fritters [AuthorId] 1940 [AuthorName] JD4651 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 1999-11-17T01:13:00Z [Description] Make and share this Corn Ball Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Corn", "Vegetable", "Healthy", "Kid Friendly", "< 30 Mins", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1", "1", "1/2", "1/2", "1/2", "1", "3", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sweet basil", "paprika", "garlic", "black pepper", "milk", "eggs", "chicken bouillon cube", "corn"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 2012.6 [FatContent] 33.5 [SaturatedFatContent] 11.8 [CholesterolContent] 669.2 [SodiumContent] 3662.2 [CarbohydrateContent] 364.9 [FiberContent] 22.3 [SugarContent] 16.8 [ProteinContent] 75.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Heat deep fryer to 375°F.", "Stir all ingredients together.", "If too thin, add more flour.", "If too thick, add a little more milk.", "You want mixture to be the consistency of a thin dough.", "Drop by teaspoonfuls in hot oil.", "Cook until golden brown on all sides.", "Remove from oil to paper towels to drain.", "Sprinkle with salt to desired taste. Chicken bouillon cube can be omitted if chicken flavor is not desired or beef bouillon cube can be substituted.", "Just dissolve cube first. For spicy cornball fritters, add 1/4 cup of diced jalapeno peppers." ]
[Name] Steak Tartare [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 1999-11-17T01:00:00Z [Description] Make and share this Steak Tartare recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Russian", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "4", "3", "3/4", "2", "1", "1", "1"] [RecipeIngredientParts] ["dry red wine", "garlic cloves", "Tabasco sauce", "dry mustard", "salt", "season salt", "curry powder"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 474.5 [FatContent] 32.6 [SaturatedFatContent] 12.6 [CholesterolContent] 138.8 [SodiumContent] 393.3 [CarbohydrateContent] 1.0 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 40.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chop sirloin into cubes. Place in food processor and chop/puree until meat is the consistency of ground beef. Mix with remaining ingredients; refrigerate for 2 hours. Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers. Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions. Put in bowls alongside.
[Name] San Fernando Beans [AuthorId] 1642 [AuthorName] M Messer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-17T16:44:00Z [Description] I got this recipe from David Wade's (a renowned chef) radio show last Spring. He got the recipe from some place in San Fernando. They are delicious and the flavor can be changed depending on the type of apples, spiciness of the sausage and amounts of chili powder. Only problem I have is remembering to soak them overnight. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Tex Mex", "Southwestern U.S.", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "4", "2", "1 1/2", "2", "3", "1/2", "1"] [RecipeIngredientParts] ["dried kidney beans", "bulk pork sausage", "brown sugar", "apples", "onions", "garlic", "tomato juice", "worcestershire powder", "salt", "black pepper", "chili powder"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 1616.1 [FatContent] 50.8 [SaturatedFatContent] 18.1 [CholesterolContent] 213.1 [SodiumContent] 8236.0 [CarbohydrateContent] 224.2 [FiberContent] 14.9 [SugarContent] 163.9 [ProteinContent] 85.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Wash beans and soak overnight in cold water. In the same water, bring to hard boil. Cover and simmer, 1 - 2 hours. Drain beans and keep warm. Combine all rest of ingredients in pan and mix thoroughly (you don't have to precook anything]. Bring to a hard boil. Mix in drained beans and simmer for 2 hours with a tight fitting lid.
[Name] Pork Cutlets [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-11-17T16:55:00Z [Description] Make and share this Pork Cutlets 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/46/58/picvq5fsJ.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 30 Mins", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, "2", "4", "1", NA, NA] [RecipeIngredientParts] ["butter", "eggs", "flour", "vegetable broth"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 43.9 [FatContent] 2.5 [SaturatedFatContent] 0.8 [CholesterolContent] 105.8 [SodiumContent] 35.0 [CarbohydrateContent] 1.7 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat half butter and oil in heavy frying pan. To prepare cutlets, I use dried breadcrumbs (seasoned if desired] on one plate, lightly beat a couple of eggs in a soup platter, roll cutlets in breadcrumbs on both sides, then in eggs, then again in the breadcrumbs making sure they are well covered. Place in frying pan and fry on medium hot to avoid burning 5-7 minutes (depending how thick they are cut] on one side until golden in color, turn over and repeat. You can lift cutlets with spatula to let some fat get under the cutlets. I make a cut with a sharp knife to make sure meat is well done and if necessary fry a couple more minutes on both sides. I have also cut up onions and sauteed them right along with the pork cutlets. After removing cutlets from pan (keep warm] I use a heaping tbs of flour, browning in the pan until golden, then add vegetable broth to make a gravy. Use salt and pepper to taste. Serve over cutlets.
[Name] Bulgur Fruit Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-11-17T11:50:00Z [Description] Make and share this Bulgur Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["bulgur", "honeydew melon", "grapes", "raspberries", "jicama"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.1 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.3 [SodiumContent] 463.7 [CarbohydrateContent] 30.2 [FiberContent] 7.1 [SugarContent] 8.4 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put the bulgur in a bowl and stir in the boiling bouillon. Let stand 15 minutes or until most of the liquid is absorbed. Chill if desired. When ready to serve, stir in the remaining ingredients.
[Name] Cajun Deep Fried Turkey [AuthorId] 1762 [AuthorName] lkadlec [CookTime] PT1H [PrepTime] PT8H [TotalTime] PT9H [DatePublished] 1999-11-17T17:51:00Z [Description] This is a great dish, but should only be attempted by someone who has experience with doing this. It is also expensive due to the large amount of oil needed.
[Name] Polenta Triangles [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-17T11:42:00Z [Description] Make and share this Polenta Triangles 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/46/61/picM7NhC0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/61/picmC64OW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/61/picde7UsO.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "1/2", "1", NA] [RecipeIngredientParts] ["yellow corn grits", "chicken broth", "garlic", "feta cheese", "red bell pepper"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 40.6 [FatContent] 2.3 [SaturatedFatContent] 1.5 [CholesterolContent] 8.3 [SodiumContent] 248.3 [CarbohydrateContent] 2.5 [FiberContent] 0.3 [SugarContent] 1.1 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine grits and 1/2 cup broth; mix well and set aside. Pour remaining 1 cup broth into heavy, large saucepan; bring to a boil. Add garlic and moistened grits; mix well and return to a boil. Reduce heat to low; cover and cook 20 minutes. Remove from heat; add feta cheese. Stir until cheese is completely melted. Add red pepper; mix well. Spray 8-inch square pan with cooking spray. Spoon grits mixture into prepared pan. Press grits evenly into pan with wet fingertips. Refrigerate until cold. Preheat broiler. Spray baking sheet with cooking spray. Turn polenta out onto cutting board and cut into 2-inch squares. Cut each square diagonally into 2 triangles. Place polenta triangles on prepared baking sheet and spray tops lightly with cooking spray. Place under broiler until lightly browned and crisp. Serve warm or at room temperature. Garnish with fresh oregano and chives if desired. Exchanges 1 starch/bread.

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