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[Name] Baked Tomatoes with Orzo and Olives [AuthorId] 1925 [AuthorName] mstrcook [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-17T17:04:00Z [Description] Make and share this Baked Tomatoes with Orzo and Olives recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "3", "1/4", "1", "3", "3", "1", "1/4"] [RecipeIngredientParts] ["tomatoes", "orzo pasta", "garlic", "basil", "parsley", "pine nuts", "olive oil", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 291.2 [FatContent] 4.9 [SaturatedFatContent] 1.1 [CholesterolContent] 2.8 [SodiumContent] 92.3 [CarbohydrateContent] 51.3 [FiberContent] 3.3 [SugarContent] 3.6 [ProteinContent] 10.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees or grill Halve and hollow tomatoes, place in a baking dish. Mix the rest of the ingredients except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with cheese. Bake for 20 minutes and serve.
[Name] Blueberry Lemon Bread [AuthorId] 1925 [AuthorName] mstrcook [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 1999-11-17T17:02:00Z [Description] Make and share this Blueberry Lemon 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/46/63/qFmbAhd3QR21WrmegQF4_DSC03977-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/TmAYLQiRZung0PVgQqBA_IMG_0500.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/uY8Tw4KWS1WE6A2pfHWS_DSC03968-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/r0MjKMskRii1DEdlIj5s_DSC03973-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/piczEnYKh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/picxCCXv7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/picwnKvEx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/picDrdvLE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/picaBip3o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/picxgVB7P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/picF96Hip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/01484695220.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/8SMvxtS0mUA9qJ77eKiw_Blueberry%20Lemon%20Bread2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/63/FWcNETwTo2y69ZbqmqQX_Blueberry%20Lemon%20Bread.JPG"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Berries", "Fruit", "Healthy", "Kid Friendly", "Sweet", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "6", "1", "2", "2", "1/2", "1 1/2", "1/3", "2"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "unsalted butter", "sugar", "eggs", "lemons, rind of", "milk", "blueberries", "sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 56.0 [Calories] 2683.7 [FatContent] 85.7 [SaturatedFatContent] 50.0 [CholesterolContent] 572.3 [SodiumContent] 1164.8 [CarbohydrateContent] 452.1 [FiberContent] 10.9 [SugarContent] 290.0 [ProteinContent] 38.5 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] Preheat oven to 325 degrees F. Butter 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blue berries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes. Meanwhile, bring 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves. Pierce top of cake all over with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.
[Name] Aloha Sweet Potatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 1999-11-17T11:37:00Z [Description] Make and share this Aloha Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Potato", "Tropical Fruits", "Fruit", "Vegetable", "Low Protein", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4 -5", "1/2", "2"] [RecipeIngredientParts] ["sweet potatoes", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.9 [FatContent] 2.9 [SaturatedFatContent] 1.8 [CholesterolContent] 7.6 [SodiumContent] 62.6 [CarbohydrateContent] 26.9 [FiberContent] 2.2 [SugarContent] 12.4 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] 1 batch [RecipeInstructions] Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into 1/2 inch thick slices. In a large skillet, melt pineapple preserves and butter; add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed.
[Name] Chicken Lo Mein [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-11-17T11:51:00Z [Description] Make and share this Chicken Lo Mein recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Chinese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1/2", "1", "2", "4", "4", "1", "1/2"] [RecipeIngredientParts] ["white wine", "soy sauce", "cornstarch", "boneless skinless chicken breast", "soy sauce", "chicken broth", "scallions", "snow peas", "mushrooms", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 361.3 [FatContent] 7.8 [SaturatedFatContent] 1.5 [CholesterolContent] 84.2 [SodiumContent] 688.5 [CarbohydrateContent] 48.2 [FiberContent] 3.6 [SugarContent] 3.9 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium-sized bowl mix together the marinade ingredients. Add the meat and stir to cover. Let sit for 30 minutes. Drain well. Discard the marinade. In a small bowl mix together the sauce ingredients. Set aside. In a wok or large skillet heat the vegetable oil over high heat. When the oil begins to smoke, add the marinated meat. Stir-fry until just cooked. Push to one side and add the vegetables. Stir-fry for 2 to 3 minutes, stirring constantly. Mix with the meat. Pour in the sauce. When the sauce begins to bubble, add the noodles. Toss lightly to mix together. Let cook until the needles are hot.
[Name] Five-Spice Appetizer Meatballs [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-11-17T11:51:00Z [Description] Turn these miniature meatballs into a main dish by spooning several meatballs and sauce over hot cooked rice or noodles. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1", "1 1/2", "3", "4", "4", "1/4", "1"] [RecipeIngredientParts] ["five-spice powder", "lean beef", "honey", "cornstarch", "soy sauce", "ginger", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.1 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 5.6 [SodiumContent] 40.0 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 1.9 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 48 appetizer-size meatballs [RecipeInstructions] In a large bowl combine egg white, bread crumbs, five-spice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into 48 1\" meatballs. Place in a 15\"x10\"x1\" baking pan. Bake in a 350 oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce, and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs in saucepan ; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.
[Name] Egg-White French Toast [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-17T11:50:00Z [Description] Make and share this Egg-White French Toast 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/46/67/X6AmPaxKSwi7TTEJIsud_0S9A0525.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/67/ji6sU53KQ42wweP9Ssvu_0S9A0520.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/67/3dBD7Y8YQLaXSjBxA6OP_0S9A0542.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/67/2pHyivF2QoirTQfbKdfw_IMG_4868%20(2].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/67/MgdsYEbFSg2uL1F0mdaX_white%20french%20toast.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/67/CAcOXPZyRAOx3OcznIdi_white%20french%20toast.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/67/emsNfVqKQ4q3aTlIccSA_white%20french%20toast.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/67/picaTPpbR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/67/picY2yiAZ.jpg"] [RecipeCategory] Breakfast [Keywords] ["European", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1/8", "4", "1/2"] [RecipeIngredientParts] ["2% low-fat milk", "cinnamon", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 182.4 [FatContent] 2.9 [SaturatedFatContent] 1.1 [CholesterolContent] 4.9 [SodiumContent] 339.0 [CarbohydrateContent] 28.6 [FiberContent] 1.2 [SugarContent] 5.5 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium bowl beat egg whites well. Add milk, vanilla and cinnamon to egg whites and continue to beat. Dip bread slices into batter and coat on both sides. Cook one of the following ways: Place dipped bread in greased and heated skillet. Cook by turning a few times to brown. Or, place dipped bread on greased or oiled baking sheet. Then broil in the oven (watching closely], turning only once. (Approximately 2-3 minutes each side when placed 5 inches from broiler top].
[Name] Avocado 'N Everything Pizza [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-17T11:38:00Z [Description] Make and share this Avocado 'N Everything Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["2", "1/2", "1", "1/4", "1/2", "1/2", "1/3", "1", "2", "1", NA] [RecipeIngredientParts] ["buttermilk baking mix", "water", "tomato sauce", "green onion", "mozzarella cheese", "mushroom", "ripe olives", "tomatoes", "olive oil", "avocado", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1962.4 [FatContent] 114.0 [SaturatedFatContent] 26.3 [CholesterolContent] 49.4 [SodiumContent] 4497.0 [CarbohydrateContent] 202.0 [FiberContent] 25.8 [SugarContent] 45.1 [ProteinContent] 42.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425F. Stir together buttermilk mix and water with fork in small bowl. Pat or roll into 12-inch circle on ungreased baking sheet or pizza pan. Mix together tomato sauce and green onion; spread over pizza dough. Top with cheese, mushrooms, olives and tomato slices. Drizzle olive oil over top. Bake 15 to 20 minutes or until edge of crust is golden brown. Remove pizza from oven and arrange avocado slices over top. Garnish with basil leaves and serve.
[Name] Peppercorn Dressing [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-18T00:03:00Z [Description] Make and share this Peppercorn Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "1/4", "2", "3 1/2 - 4", "1", "1", "4", "1", NA] [RecipeIngredientParts] ["sour cream", "mayonnaise", "lemon juice", "cracked pepper", "Worcestershire sauce", "beef bouillon cube", "water", "salt", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 378.5 [FatContent] 34.9 [SaturatedFatContent] 20.2 [CholesterolContent] 90.3 [SodiumContent] 1370.0 [CarbohydrateContent] 14.7 [FiberContent] 2.1 [SugarContent] 8.4 [ProteinContent] 5.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Dissolve bouillon cube in warm water. Combine all ingredients (except milk] in medium bowl and whisk to blend. Put in tightly-lidded bowl and refrigerate three hours. Should keep for 10 days. If mixture is too thick, add a few drops of milk.
[Name] Crepes Suzette II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-17T23:57:00Z [Description] Make and share this Crepes Suzette II recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "1 1/4", "1", "1/4", NA, "1/4", "3", "1", "1/3"] [RecipeIngredientParts] ["flour", "eggs", "milk", "salt", "unsalted butter", "unsalted butter", "sugar", "orange"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 491.5 [FatContent] 31.1 [SaturatedFatContent] 17.9 [CholesterolContent] 283.2 [SodiumContent] 149.9 [CarbohydrateContent] 41.1 [FiberContent] 1.6 [SugarContent] 13.0 [ProteinContent] 12.6 [RecipeServings] 4.0 [RecipeYield] 24 crepes [RecipeInstructions] Crepes: Whisk together or combine the flour, eggs, milk and salt in a blender or food processor. Blend just until smooth. Add melted butter and combine. The batter should be the consistency of light cream. Let sit in the refrigerator for at least 1 hour or overnight. Lightly oil 1 (6-inch] crepe pan and set over medium heat. Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds. Turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick. Sauce: In large skillet, melt the butter. When foamy, add sugar and stir until dissolved. Add rind and juice; bring to a simmer. Turn heat to lowest settings. Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again. Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce. Warm liqueur briefly and pour over the pan of crepes. Using a long match, ignite the sauce. Remove pan from heat. When flames subside, place crepes on dessert plates. Dust with confectioners sugar; garnish with orange slices and serve.
[Name] Quick Mix Steamed Chocolate Pudding [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Quick Mix Steamed Chocolate Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4"] [RecipeIngredientParts] ["egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.2 [FatContent] 11.7 [SaturatedFatContent] 2.9 [CholesterolContent] 29.6 [SodiumContent] 560.3 [CarbohydrateContent] 48.9 [FiberContent] 1.6 [SugarContent] 25.1 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare the cake mix with the egg and milk or water according to directions on package. Pour into a greased 2 to 2 1/2 qt pudding mold and cover with a lid, foil or greased double wax paper. Place the mold in a sauce pan of boiling water and the level of the water half way up mold during cooking. Steam for 1 1/2 hours. Unmold the pudding while hot and serve with cream, ice cream, or custard. NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour. Alternately, fill individual molds and steam for 20-25 minutes. Bake remaining cake batter.
[Name] Quick Mix Steamed Golden Pudding [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Quick Mix Steamed Golden Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/4"] [RecipeIngredientParts] ["milk", "egg", "corn syrup", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.9 [FatContent] 9.1 [SaturatedFatContent] 1.9 [CholesterolContent] 30.9 [SodiumContent] 456.9 [CarbohydrateContent] 60.5 [FiberContent] 0.7 [SugarContent] 31.3 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place syrup in bottom of pudding mold before adding batter.", "Prepare the cake mix with the egg and milk or water according to directions on package.", "Pour into a greased 2 to 2 1/2 qt pudding mold and cover with a lid, foil or greased double wax paper.", "NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour.", "Alternately, fill in- dividual molds and steam for 20-25 minutes.", "Bake remaining cake batter." ]
[Name] Quick Mix Steamed Upside-Down Pudding [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Quick Mix Steamed Upside-Down Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Steam"] [RecipeIngredientQuantities] ["1", "3/4", "1", "2", "1/4", "1", NA] [RecipeIngredientParts] ["milk", "egg", "butter", "brown sugar", "pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.2 [FatContent] 11.9 [SaturatedFatContent] 3.7 [CholesterolContent] 38.6 [SodiumContent] 473.5 [CarbohydrateContent] 60.3 [FiberContent] 0.9 [SugarContent] 36.0 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix butter with brown sugar an d spread in bottom of pudding mold. Add fruit or nuts of choice. Prepare the cake mix with the egg and milk or water according to directions on package. Pour into a greased 2 to 2 1/2 qt pudding mold over fruit/nut mixture and cover with a lid, foil o greased double wax paper. Place the mold in a sauce pan of boiling water and keep the level of the water half way up mold during cooking. Steam for 1 1/2 hours. Unmold t he pudding while hot and serve with cream, ice cream, or custard. NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour. Alternately, fill individual molds and steam for 20-25 minutes. Bake remaining cake batter.
[Name] Steamed Treacle Sponge Pudding [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Steamed Treacle Sponge Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "175", "1", "175", "3", "175", "1", "3", NA, NA] [RecipeIngredientParts] ["golden syrup", "self rising flour", "baking powder", "butter", "eggs", "brown sugar", "black treacle", "golden syrup", "custard", "creme fraiche"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 831.2 [FatContent] 39.6 [SaturatedFatContent] 23.6 [CholesterolContent] 252.1 [SodiumContent] 1128.6 [CarbohydrateContent] 112.1 [FiberContent] 1.5 [SugarContent] 51.4 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Grease the bowl, and foil.", "Get your steamer prepared and start it heating.", "Put 3 Tbsp golden syrup in bottom of bowl.", "In a large bowl, sift flour and baking powder into it.", "Add butter, eggs, sugar and black treacle. Beat for 2 minutes with a hand mixer.", "Spoon mixture into greased bowl and level with the back of your spoon.", "To serve loosen pudding with a knife and invert onto a warm plate. Pour Extra 3 Tbsp golden syrup over top and serve with custard or creme' fraiche." ]
[Name] Cranberry Relish II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-17T23:46:00Z [Description] Make and share this Cranberry Relish II recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "water", "seedless raisin", "walnuts", "celery", "apple", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.6 [FatContent] 11.1 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 16.4 [CarbohydrateContent] 82.8 [FiberContent] 2.7 [SugarContent] 74.8 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] Combine cranberries, sugar and water. Cook over low heat 15 minutes, stirring frequently. Remove from heat; stir in remaining ingredients. Cover and refrigerate. You may put in jars.
[Name] Beef Liver with Onion Gravy [AuthorId] 1941 [AuthorName] woka1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-18T07:45:00Z [Description] Make and share this Beef Liver with Onion Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4 -5", NA, "2"] [RecipeIngredientParts] ["flour", "liver"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 813.6 [FatContent] 30.4 [SaturatedFatContent] 3.8 [CholesterolContent] 1.9 [SodiumContent] 3134.6 [CarbohydrateContent] 118.9 [FiberContent] 6.0 [SugarContent] 8.0 [ProteinContent] 15.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Coat liver in flour and sear in a skillet with oil, browning on both sides quickly. Add onion soup mix and enough water to cover liver and cook until tender. Remove liver from pan and make gravy, return liver to pan to coat with gravy. Serve with boiled potatoes This is the only way my children would eat liver!
[Name] Turkey Scaloppine With Dijon Sauce [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-11-18T01:53:00Z [Description] Make and share this Turkey Scaloppine With Dijon Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["60", "60", "30", "30", "1", "1", NA, "450"] [RecipeIngredientParts] ["honey", "Dijon mustard", "lemon juice", "garlic clove", "dried thyme", "turkey scallopini"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 168.8 [FatContent] 13.4 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 87.2 [CarbohydrateContent] 13.4 [FiberContent] 0.3 [SugarContent] 12.4 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first seven ingredients. Brush onto turkey scallopini. Grill over medium heat 2 to 4 minutes each side or until no longer pink in centre. As an alternative, the turkey can be pan-fried in 15 mL (1 tbsp] vegetable oil for approximately 2 minutes each side.
[Name] Baked Spinach Artichoke Dip [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-18T14:50:00Z [Description] Make and share this Baked Spinach Artichoke Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["frozen creamed spinach", "parmesan cheese", "artichoke hearts", "white pepper", "fresh lemon juice", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.3 [FatContent] 18.5 [SaturatedFatContent] 8.8 [CholesterolContent] 46.9 [SodiumContent] 961.7 [CarbohydrateContent] 17.3 [FiberContent] 6.5 [SugarContent] 1.5 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. In a medium bowl combine the spinach, 1/2 cup Parmesan cheese, artichokes, pepper, lemon juice and mozzarella cheese; blend thoroughly. Place in an ovenproof dish. Top with the reserved 1/4 cup Parmesan cheese. Bake until hot and bubbly, about 15 to 25 minutes.
[Name] Honey Salmon [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-18T14:52:00Z [Description] Make and share this Honey Salmon 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/46/82/picGLckpb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/82/picPiND9D.jpg"] [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "2", "2", "1 -2", NA, "1/4", "2", NA, "2", NA] [RecipeIngredientParts] ["honey", "Dijon mustard", "garlic", "cayenne pepper", "fresh lemon juice", "salt", "salmon steaks", "salmon fillets", "dill sprigs"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 673.9 [FatContent] 50.7 [SaturatedFatContent] 8.8 [CholesterolContent] 93.5 [SodiumContent] 271.8 [CarbohydrateContent] 19.6 [FiberContent] 0.6 [SugarContent] 17.8 [ProteinContent] 35.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine the oil, honey, mustard, garlic, cayenne, coriander, lemon juice and salt in a shallow dish. Mix well. Add the salmon and let marinate for 30 minutes at room temp. Place the salmon on a med.-hot fire, grill the salmon five to six minutes per side or until they flake easily. Remove from grill and garnish with the dill sprigs.
[Name] Cucumber-Mint Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-18T14:48:00Z [Description] Make and share this Cucumber-Mint Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/83/pic1N80Ow.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/83/picpNAh66.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["cucumber", "onion", "of fresh mint", "white vinegar", "sugar", "salt", "lemon pepper seasoning"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 26.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 293.9 [CarbohydrateContent] 5.8 [FiberContent] 0.7 [SugarContent] 3.1 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature.
[Name] Flank Steak With Lime-Chipotle Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 1999-11-18T14:51:00Z [Description] Make and share this Flank Steak With Lime-Chipotle Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "3", "1/2", "3", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["tri-tip steak", "honey", "chipotle chiles in adobo", "Dijon mustard", "lime juice", "garlic cloves", "allspice", "cumin", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 40.0 [Calories] 487.8 [FatContent] 10.7 [SaturatedFatContent] 4.0 [CholesterolContent] 77.1 [SodiumContent] 326.0 [CarbohydrateContent] 78.6 [FiberContent] 1.6 [SugarContent] 70.9 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] 2 [RecipeInstructions] Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and cilantro. Season to taste with salt and pepper. Marinate steak at least 1 hour. Drain off marinade into small sauce pan and simmer. Grill or BBQ steak, basting with marinade. Slice steak against the grain and pour remaining marinade over meat.
[Name] Shoo-Fly Pie [AuthorId] 1942 [AuthorName] quoteLarry.Brendler [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-19T00:29:00Z [Description] This recipe has been in my wife's family for generations. It is from her Great Grandmother (or perhaps it was her Great, Great Grandmother, I'm not sure). [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["flour", "brown sugar", "shortening", "molasses", "water", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 561.7 [FatContent] 18.8 [SaturatedFatContent] 4.7 [CholesterolContent] 0.0 [SodiumContent] 282.6 [CarbohydrateContent] 94.5 [FiberContent] 1.9 [SugarContent] 51.3 [ProteinContent] 5.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make crumbs by combining flour, sugar and shortening. Line pie pan with pastry. Dissolve baking soda in hot water and combine with molasses. Pour into shell. Top with crumbs and bake at 350 degree s until firm.
[Name] Tater Tots Chicken Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-11-18T14:54:00Z [Description] Make and share this Tater Tots Chicken Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["chicken", "onion", "pepper", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 929.5 [FatContent] 55.7 [SaturatedFatContent] 16.2 [CholesterolContent] 170.1 [SodiumContent] 1288.5 [CarbohydrateContent] 58.0 [FiberContent] 7.9 [SugarContent] 2.3 [ProteinContent] 50.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°F.", "In a non-stick skillet over medium heat, brown the ground chicken and the onion until the chicken is no longer pink.", "Stir in pepper, water and mushroom soup and heat till bubbling.", "Add frozen vegetables and stir cook until the vegetables are warm.", "Pour the mixture into a 2 quart (2L] casserole. Arrange tater gems in a single layer on top of the chicken mixture. Bake, uncovered, for 40 to 45 minutes or until the tater gems are crisp and the chicken mixture is bubbling." ]
[Name] Eggless Homemade Ice Cream [AuthorId] 1933 [AuthorName] Rebecca Grissom [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 1999-11-18T20:43:00Z [Description] This is a fabulous recipe! We had to come up with it a few years ago because my sister was allergic to eggs. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Healthy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["instant vanilla pudding", "evaporated milk", "sugar", "vanilla", "milk", "salt"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 3577.6 [FatContent] 93.5 [SaturatedFatContent] 57.9 [CholesterolContent] 355.5 [SodiumContent] 2800.4 [CarbohydrateContent] 610.2 [FiberContent] 0.0 [SugarContent] 490.7 [ProteinContent] 83.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix together and put in ice cream freezer until done to desirable thickness. *Fun for the kids: Blend all ingredients in blender. Divide mixture among Ziploc sandwich baggies. Seal the baggies; then place them into gallon size baggies. Pour dry ice into the gallon baggies making sure to completely surround the smaller baggies. Seal the gallon baggies. Then let the children squeeze and punch on the baggies continuously. You'll have to fill up the dry ice a few times before getting it to desired consistency, but you do that in an ice cream freezer anyway. Besides this is an excellent learning tool for chemistry and it's fun for the kids, too!
[Name] Potato Cakes IV [AuthorId] 1943 [AuthorName] Helge Buddenborg [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-18T15:23:00Z [Description] This was one of my favourite foods when I was young. My Mom did most of the cooking, but when it came to potato pancakes it was my Dad that made them. Great with jam. When I saw your message I called my Dad and asked him how there made, off course he didn't give me any measurements. Guess what's for supper tonight? [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["potato", "egg", "flour", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix together. Heat frying pan, use vegetable oil. Spoon in above mixture and cook
[Name] Shoofly Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-11-18T22:55:00Z [Description] Make and share this Shoofly Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "shortening", "light molasses", "baking soda", "hot water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 385.3 [FatContent] 14.9 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 331.1 [CarbohydrateContent] 59.5 [FiberContent] 1.1 [SugarContent] 24.0 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Line 2 (8\"] pie pans with pastry; flute edges. Combine flour, sugar, 1/2 teaspoons baking soda and shortening; mix to make crumbs. Divide crumbs evenly between 2 pastry-lined pie pans and spread in smooth layers. Combine molasses, 1 teaspoons baking soda and hot water. Pour over crumbs in pie pans. Bake at 375 F for 40 minutes.
[Name] Golden Pumpkin Custard Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Golden Pumpkin Custard Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/90/picl5VTEq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/90/picTXqBIl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/46/90/picW9l0BW.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["pumpkin", "butter", "eggs", "flour", "sugar", "salt", "milk"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 131.3 [FatContent] 5.8 [SaturatedFatContent] 3.1 [CholesterolContent] 81.7 [SodiumContent] 86.7 [CarbohydrateContent] 16.7 [FiberContent] 0.2 [SugarContent] 12.9 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 8 slices [RecipeInstructions] Preheat oven to 400°F. Beat eggs, then add sugar and flour. Add pumpkin, butter, salt and milk. Pour into a 9-inch unbaked pie crust. Bake for 35 to 40 minutes.
[Name] Creamy Pumpkin Custard Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Creamy Pumpkin Custard Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Free Of...", "Thanksgiving", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "2", "1", "1", "1", "1", "1/8", "1"] [RecipeIngredientParts] ["dark corn syrup", "evaporated milk", "eggs", "pumpkin", "salt", "ground cinnamon", "ground ginger", "ground nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 297.9 [FatContent] 10.1 [SaturatedFatContent] 3.9 [CholesterolContent] 114.9 [SodiumContent] 538.9 [CarbohydrateContent] 47.1 [FiberContent] 0.6 [SugarContent] 12.7 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 8 slices [RecipeInstructions] Preheat oven to 400°F. Mix first nine ingredients together until smooth. Pour into 1 unbaked 9-inch pastry shell with high fluted edge. Bake in oven 1 hour or until knife inserted in center comes out clean. Cool.
[Name] Beef Liver Creole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Beef Liver Creole recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "Creole", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["beef liver", "celery", "onion", "green pepper", "garlic clove", "stewed tomatoes", "sugar", "water", "pepper"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 595.5 [FatContent] 14.8 [SaturatedFatContent] 5.0 [CholesterolContent] 1100.0 [SodiumContent] 557.5 [CarbohydrateContent] 28.7 [FiberContent] 2.4 [SugarContent] 7.4 [ProteinContent] 83.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut liver in strips, flour and fry in oil until done. Remove liver from frying pan. If oil is not burned or too brown, add celery, onion, pepper, garlic and saute (in fresh oil, if necessary]. When done, add tomatoes, sugar, water, hot sauce and liver; bring to boil and simmer until tender.
[Name] Barbecued Beef Liver [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Barbecued Beef Liver recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["catsup", "mustard", "soy sauce", "honey", "beef liver"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.0 [FatContent] 7.8 [SaturatedFatContent] 1.9 [CholesterolContent] 311.8 [SodiumContent] 580.8 [CarbohydrateContent] 9.7 [FiberContent] 0.3 [SugarContent] 4.4 [ProteinContent] 24.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine catsup, mustard, soy sauce, oil and honey. Arrange liver on broiler pan; brush with sauce. Broil 3 to 4 minutes. Turn, brush with sauce and broil 3 to 4 minutes longer or until done. Serves 4 to 5.
[Name] Oriental Beef Liver [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Oriental Beef Liver recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Meat", "Chinese", "Asian", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1", "2", "1", "3"] [RecipeIngredientParts] ["pineapple chunks", "soy sauce", "vinegar", "cornstarch", "beef liver", "green pepper", "water chestnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 741.9 [FatContent] 24.0 [SaturatedFatContent] 6.0 [CholesterolContent] 1100.0 [SodiumContent] 788.9 [CarbohydrateContent] 43.6 [FiberContent] 3.6 [SugarContent] 12.5 [ProteinContent] 84.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain pineapple, reserving syrup. Add enough water to reserved syrup to make 1/2 cup. Stir soy sauce, vinegar and cornstarch into liquid; set aside. In large skillet or wok, stir-fry liver and green pepper in hot oil for 2 minutes. Then stir the green peppers\r\nin for an additional two minutes. Drain off fat. Season with salt. Add cornstarch mixture to skillet. Cook and stir over medium-high heat until bubbly. Cook and stir 2 minutes more. Stir in pineapple and water chestnuts; heat through. Stir in almonds. Serve over noodles or rice.
[Name] Sugared Pecans [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Sugared Pecans 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/46/95/picFnUya5.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "6", "1", "3 -4"] [RecipeIngredientParts] ["sugar", "margarine", "evaporated milk", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 5320.2 [FatContent] 300.9 [SaturatedFatContent] 44.0 [CholesterolContent] 73.1 [SodiumContent] 1070.9 [CarbohydrateContent] 667.1 [FiberContent] 28.5 [SugarContent] 610.6 [ProteinContent] 45.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix sugar, margarine and milk into pot. Cook until mixture reaches soft ball stage (234 degrees] and forms a ball in a cup of cold water. Remove from heat. Add pecans. Stir until all pecans are well coated. Pour onto waxed paper. Separate pecans into individual pieces, using 2 tablespoons.
[Name] Spiced Sugared Pecans [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Spiced Sugared Pecans recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["sugar", "cinnamon", "evaporated milk", "vanilla", "pecan halves"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 1163.0 [FatContent] 76.0 [SaturatedFatContent] 9.0 [CholesterolContent] 18.3 [SodiumContent] 67.1 [CarbohydrateContent] 120.8 [FiberContent] 9.8 [SugarContent] 104.1 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine sugar, cinnamon and milk in a saucepan; bring to a boil. Boil to the soft ball stage (234 degrees on candy thermometer]. Using a slotted or wooden spoon, add vanilla and pecan halves. Stir until pecans are thoroughly coated, then spread on wax paper. If pecans tend to stick together, as soon as they are cool enough, break apart and let cool completely.
[Name] English Christmas Pudding [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this English Christmas Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "< 15 Mins", "Steam"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "1", "1", "1", "3", "8", "1"] [RecipeIngredientParts] ["suet", "raisins", "currants", "red cherries", "green cherries", "flour", "eggs", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13321.1 [FatContent] 606.7 [SaturatedFatContent] 264.0 [CholesterolContent] 2001.4 [SodiumContent] 3343.2 [CarbohydrateContent] 1894.4 [FiberContent] 108.6 [SugarContent] 1330.6 [ProteinContent] 210.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Dredge suet and fruit with flour. Mix crumbs, sugar and well beaten eggs, then mix altogether thoroughly. Put into greased coffee cans and steam about 5 or 6 hours. Put 1 cup strawberry or raspberry jam in if you have any. Leave 2 inches down from top. Cover cans with foil because water drips from cover.
[Name] English Christmas Pudding II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this English Christmas Pudding II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "Steam", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1/2", "1", "1", "1/3", "1/3", "1/3", "1/2", "1", "1", "10", "3", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "cinnamon", "nutmeg", "clove", "molasses", "milk", "raisins", "walnuts", "suet", "butter", "milk", "sugar", "cornstarch", "vanilla bean"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 587.1 [FatContent] 22.3 [SaturatedFatContent] 10.6 [CholesterolContent] 213.6 [SodiumContent] 440.7 [CarbohydrateContent] 86.9 [FiberContent] 1.7 [SugarContent] 41.9 [ProteinContent] 11.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all dry ingredients, fruit, raisins, nuts and suet. Add molasses and then milk to rinse all molasse s into the mixture. Mix well. Grease and flour a 3 pound empty Crisco can or similar size, smooth sided can. Put mixture into can. Cover with double thickness of aluminum foil. Tie foil on with string. Set can in large pot or kettle half full of water. Cover and steam 2 1/2 hours after water boils. Serve slices covered with hot vanilla sauce* and real whipped cream. Bring 3 1/2 cups milk and vanilla bean to a boil. Whip sugar and yolks over hot water to lukewarm. Stir in cornstarch to remaining cold milk. Add the cornstarch mixture to the boiling mixture and bring to a full boil. Pour the boiling starch-milk over the lukewarm egg-sugar mixture, whisking forcefully. Keep warm on steam table or double boiler. This sauce is good over puddings and souffles.
[Name] Roast Turkey With Cornbread Stuffing [AuthorId] 1743 [AuthorName] Robin Cowdrey [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 1999-11-18T21:34:00Z [Description] The whole shebang - the bread, the stuffing, turkey and gravy. I like my stuffing to be a bit on the dry side so put the extra in a oil sprayed open dish and placing in oven for 30 or 40 minutes next to the turkey so that it is a little on the crisp side. That way there is some that is moist (from inside the bird) and some that is crispy. Made this the Christmas after it appeared in the magazine using fresh herbs (about 3 0r 4 times the quantity of dried) and it was a great success. Corn Bread Loaf Roast Turkey With Corn Bread Stuffing Exported from Now You're Cooking - User Friendly Recipe Software Corn Bread Loaf [Images] character(0) [RecipeCategory] Breads [Keywords] ["Poultry", "Meat", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["15", "2", "1/2", "1/2", "1/4", "2 1/4", "2", "3", "4", "2", "1", "4", "2 2/3", "2/3", "1/4", "4", "1", "1", "1", "2", "4", "4", "1", "1", "1/2", "1", "2", "1/3", "2 1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["turkey", "butter", "dried sage", "oregano", "pepper", "all-purpose flour", "cornmeal", "granulated sugar", "baking powder", "baking soda", "salt", "eggs", "buttermilk", "butter", "butter", "celery", "onion", "garlic cloves", "dried sage", "dried oregano", "ground coriander", "chili powder", "salt", "all-purpose flour", "dry white wine", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2001.9 [FatContent] 98.8 [SaturatedFatContent] 36.4 [CholesterolContent] 742.7 [SodiumContent] 2119.4 [CarbohydrateContent] 73.5 [FiberContent] 5.1 [SugarContent] 13.3 [ProteinContent] 190.8 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] TO MAKE CORNBREAD: In large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. In separate bowl, whisk together eggs, buttermilk and butter, pour over dry ingredients, stirring just until moistened. Spoon into greased 13-x 9-inch cake pan. Baking this corn bread in a 13- x 9-inch cake pan makes it easy to cut into cubes for turkey s tuffing. Bake in center of 375°F oven for 30 to 40 minutes or until bread is golden brown on top and tester inserted in center comes out clean. Let bread cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely. (Loaf can he wrapped in plastic wrap, overwrapped in foil and frozen for up to 1 week; let thaw in refrigerator for 24 hours before using.] TO MAKE ROAST TURKEY WITH CORNBREAD STUFFING: In large skillet, melt butter over medium-high heat; cook celery, onions, red and green peppers, garlic, sage, oregano, coriander, chili powder and salt, stirring often, for 10 minutes or until onions are softened. Meanwhile, cut corn bread into small cubes (you should have about 18 cups]; place in large bowl. Add vegetable mixture; toss to combine. (Stuffing can be prepared to this point, cooled, covered and refrigerated for up to 1 day.] Drizzle with stock, tossing to moisten. Remove giblets and neck from turkey. Rinse turkey under cold water; pat dry inside and out. Fill body cavity loosely with stuffing; skewer opening closed. Repeat with neck cavity; fold neck skin over stuffing and skewer to back. (wrap remaining stuffing in foil; set aside in refrigerator]. Tie legs together with kitchen string. Twist wings backward under back. Place turkey, breast side up, on greased rack in roasting pan. Blend together butter, sage, oregano and pepper; rub over turkey. Tent loosely with foil, dull side out, leaving sides open. Roast turkey in 325°F oven, basting every 30 minutes, for 3-1/2 hours. Remove foil. Place reserved wrapped stuffing in oven alongside pan. Roast, basting turkey once or twice and opening packet of stuffing for last 10 minutes of cooking, for 45 to 60 minutes longer or until meat thermometer inserted into thickest part of thigh registers 180°F and juices run clear when turkey is pierced. Transfer to large warmed platter; tent with foil and let stand for 20 minutes before carving. TO MAKE GRAVY: Meanwhile, skim off fat in roasting pan. Using wooden spoon, stir flour into pan; cook, stirring, over medium heat for 1 minute. Gradually whisk in stock and wine. Add salt and pepper; bring to boil, stirring to scrape up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for about 5 minutes. Strain into warmed gravy boat. akes 8 servings (with enough left over for 8 more servings]. TIP: To thaw frozen turkey, let thaw in original wrapper on tray in refrigerator for 5 hours per pound. Or cover turkey (in original wrapper] with cold water, changing water occasionally, for 1 hour per pound. Contributor: Canadian Living Yield: 8 servings.
[Name] Curried Rice and Tomato Casserole [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Curried Rice and Tomato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "50", "1/3", "1/3", "1/3"] [RecipeIngredientParts] ["long-grain rice", "tomatoes", "onion", "curry powder", "water", "butter", "celery", "red capsicum", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1165.8 [FatContent] 42.6 [SaturatedFatContent] 26.1 [CholesterolContent] 106.9 [SodiumContent] 497.1 [CarbohydrateContent] 177.4 [FiberContent] 10.4 [SugarContent] 15.7 [ProteinContent] 18.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix all ingredients together and put into a buttered casserole dish with a tight fitting lid. Bake at 180 C 1 to 1 1/4 hours, stirring after 30 minutes. This can be all mixed together and left to stand until you are ready to cook it. If fresh tomatoes are not available or convenient use canned, replace some to the water with the juice from the can. (I think it has a better flavour using canned].
[Name] Takefumi Rice [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT18M [PrepTime] PT0S [TotalTime] PT18M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Takefumi Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/2", "8", "1 1/2", "50", "1", "1/2", "1 -2", "4"] [RecipeIngredientParts] ["water", "salt", "cinnamon", "cloves", "long-grain rice", "butter", "onion", "celery", "garlic", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 285.0 [FatContent] 10.2 [SaturatedFatContent] 5.4 [CholesterolContent] 141.8 [SodiumContent] 697.2 [CarbohydrateContent] 39.4 [FiberContent] 1.1 [SugarContent] 1.0 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the first five ingredients until boiling, in a saucepan with a tight fitting lid. Add the rice, cover and simmer gently for 15 minutes, or until the rice is cooked and the water absorbed. Melt the butter in a large frying pan. Saute the onion, celery and garlic until tender but not coloured. Add the beaten eggs, stir for 30 seconds, then add the hot spiced rice to the partly cooked egg. Mix carefully but thoroughly. Serve immediately with a salad. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Sole with Parsley & Mint. [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-11-18T14:55:00Z [Description] Make and share this Sole with Parsley & Mint. recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "1", "2", "1", "2", "1", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["fillet of sole", "fresh parsley", "of fresh mint", "garlic", "light margarine", "green onion", "dry white wine", "water", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.7 [FatContent] 4.5 [SaturatedFatContent] 0.8 [CholesterolContent] 51.2 [SodiumContent] 340.7 [CarbohydrateContent] 1.6 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 14.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat broiler. \r\nLightly spray a broiler pan and rack with vegetable oil spray.", "Rinse fish and pat dry with paper towels. \r\nPut fish on rack.", "In a small bowl, combine parsley, mint, oil, and garlic. \r\nRub pastelike mixture on fish.", "Broil 4 inches from heat for 5 to 8 minutes, or until fish flakes easily with a fork.", "For sauce, heat margarine in a nonstick skillet over medium-high heat, swirling to coat bottom.", "Saute green onion for 1 to 2 minutes; add pan juices from fish and remaining sauce ingredients. \r\nHeat thouroughly. \r\nPour over fish." ]
[Name] Banana-Raisin French Toast [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-18T14:56:00Z [Description] Make and share this Banana-Raisin French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "1/4", "1/4", "1 1/2", "1"] [RecipeIngredientParts] ["banana", "skim milk", "nonfat yogurt", "maple syrup", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.5 [FatContent] 2.3 [SaturatedFatContent] 1.0 [CholesterolContent] 3.1 [SodiumContent] 157.6 [CarbohydrateContent] 30.8 [FiberContent] 1.9 [SugarContent] 14.0 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mash banana with orange juice concentrate. Spread on raisin bread. Top with another slice of bread. Whisk together egg whites and milk. Soak sandwiches in milk mixture. Transfer to a plate. In small bowl stir together yogurt and maple syrup or honey. In nonstick skillet melt butter over low heat. Cook sandwiches until browned on each side. Serve with sweetened yogurt or maple syrup.
[Name] Chicken with Orange Peel, Szechwan Style [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT49M [PrepTime] PT15M [TotalTime] PT1H4M [DatePublished] 1999-11-18T14:58:00Z [Description] Make and share this Chicken with Orange Peel, Szechwan Style recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "4", "1", "2 1/2", "1/2", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["orange", "boneless skinless chicken breast", "soy sauce", "dry sherry", "green onions", "gingerroot", "cornstarch", "sugar", "salt"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 159.7 [FatContent] 4.2 [SaturatedFatContent] 0.7 [CholesterolContent] 32.9 [SodiumContent] 582.9 [CarbohydrateContent] 12.6 [FiberContent] 1.6 [SugarContent] 8.0 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] With vegetable peeler, cut peel from orange into 1 1/2 inch-wide pieces, being careful not to cut into white membrane. Cut pieces into 1 1/2 inch-long strips. On small cookie sheet, let peels dry slightly in 200F oven 30 minutes. Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well chicken, soy sauce, sherry, green onions, red pepper and ginger. In small bowl, mix well cornstarch, sugar, salt and orange juice. Cover and refrigerate both. About 15 minutes before serving: In 10-inch skillet over medium heat, in hot oil, with slotted spoon, stir-fry peels until crisp and edges are slightly browned, about 2 minutes; drain on paper towels. In remaining oil in skillet, over high heat, stir-fry chicken mixture until chicken loses pink color and is tender, about 4 minutes. Stir orange-juice mixture, then add to chicken and stir-fry until mixture is slightly thickened and coats chicken. Spoon onto warm platter; sprinkle with peels.
[Name] Oven-Fried Sweet Potatoes [AuthorId] 1944 [AuthorName] WhoMe40 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-17T16:16:00Z [Description] Make and share this Oven-Fried Sweet Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/10/pic2Vbbyk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/10/pic1WZep0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/10/piclHvrLl.jpg"] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["sweet potatoes", "fresh marjoram", "thyme", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 196.1 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 473.7 [CarbohydrateContent] 45.9 [FiberContent] 6.9 [SugarContent] 9.5 [ProteinContent] 3.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 475 degrees. Peel the potatoes and cut them in half across the middle, then cut the halves lengthwise into 1/4-inch- thick slices. Put the slices into a bowl and spray well with nonstick cooking spray. Add the marjoram or thyme, salt and pepper. Toss several times to coat the slices with Pam and seasonings. Spread the slices evenly in a single layer on baking sheets. Bake for 8 to 10 minutes, then turn the slices and bake until slightly crisped and tender, 5 to 7 minutes longer. Scoop the hot slices back into the bowl.
[Name] Mushroom-And-Roasted Pepper Sandwich [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-11-18T15:00:00Z [Description] Make and share this Mushroom-And-Roasted Pepper Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Low Cholesterol", "Healthy", "Roast", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1 1/2", "4", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "mushrooms", "Worcestershire sauce", "red bell pepper", "part-skim mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 111.5 [FatContent] 3.4 [SaturatedFatContent] 1.1 [CholesterolContent] 4.5 [SodiumContent] 187.1 [CarbohydrateContent] 15.2 [FiberContent] 2.0 [SugarContent] 3.0 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Coat a large nonstick skillet lightly with cooking oil, and place over medium-high heat until hot. Add mushrooms; saute 4 minutes or until lightly browned. Remove from heat; stir in Worcestershire sauce. Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with one-fourth of bell pepper strips and 1 cheese slice. Place sandwiches on a baking sheet, and broil for 2 minutes or until cheese melts.
[Name] Frijoles Rancheros [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-11-18T14:59:00Z [Description] Make and share this Frijoles Rancheros recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Mexican", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/2", "1", "1", "1", NA, "3", NA] [RecipeIngredientParts] ["poblano chile", "tomatoes", "green bell pepper", "cilantro", "oregano", "garlic clove", "onion", "pinto beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.3 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.1 [CarbohydrateContent] 28.0 [FiberContent] 8.8 [SugarContent] 3.1 [ProteinContent] 8.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spray a large skillet with cooking spray. Add tomatoes, bell pepper, chiles, onion, garlic, oregano, salt, and pepper. Cook over medium heat for about 5 minutes, stirring, until vegetables are softened. Adjust heat to low. Mix in beans and cook 10-15 minutes, stirring often. Serve and sprinkle with cilantro.
[Name] Corn Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Corn Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Mexican", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "3", "1", "8", "1/4", "4", "1/2", "1", NA] [RecipeIngredientParts] ["eggs", "sour cream", "margarine", "pimientos", "onion", "green peppers", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 143.6 [FatContent] 7.0 [SaturatedFatContent] 2.5 [CholesterolContent] 34.4 [SodiumContent] 283.8 [CarbohydrateContent] 18.6 [FiberContent] 1.7 [SugarContent] 5.0 [ProteinContent] 3.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Beat eggs; mix in cornmeal and all other ingredients. Place in a 9 x 13-inch pan and bake at 325 degrees for 45 minutes. Remove and place grated cheese on top. Return to oven to melt the cheese. For a complete meal, place scrambled hamburger with taco seasoning, 1 cup diced onion and small can tomato sauce. Brown hamburger and onions. Add tomato sauce and taco seasoning. Note: If you like hot, add the hot green peppers.
[Name] Corn Casserole II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Corn Casserole II recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["egg", "milk", "butter"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 202.2 [FatContent] 9.6 [SaturatedFatContent] 5.5 [CholesterolContent] 57.0 [SodiumContent] 529.0 [CarbohydrateContent] 29.7 [FiberContent] 1.9 [SugarContent] 5.3 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix egg and milk. Pour mixture and mix with corn. Mix in crumbled cra ckers to soak up moisture. Cover top of casserole with cracker crumbs and dot with butter. Bake 1 hour at 375 degrees.
[Name] Sweet Potato Praline Pie [AuthorId] 1655 [AuthorName] Patricia Hill [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Sweet Potato Praline Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "1/2", "1/2", "1", "1/2", "3", "3"] [RecipeIngredientParts] ["eggs", "cinnamon", "nutmeg", "ginger", "salt", "pecans", "dark brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.1 [FatContent] 20.8 [SaturatedFatContent] 7.0 [CholesterolContent] 78.5 [SodiumContent] 360.6 [CarbohydrateContent] 61.2 [FiberContent] 3.4 [SugarContent] 34.4 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 375 degrees.", "In large bowl, combine yams, condensed milk, eggs, spices and salt. Beat at medium speed until smooth.", "Poutr into unbaked 9-inch pastry shell. Bake for 50 minutes or until knife inserted in center comes out clean. Let cool slightly.", "Sprinkle chopped pecans on top of pie. Set aside.", "In small saucepan, combine dark brown sugar and whipping cream. Cook over medium heat, stirring constantly, until sugar dissolves.", "Reduce heat and simmer 5 minutes.", "Let cool 5 minutes. Spoon over pie." ]
[Name] Sweet Potato-Pecan Pie II [AuthorId] 1655 [AuthorName] Patricia Hill [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Sweet Potato-Pecan Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Potato", "Fruit", "Vegetable", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "3/4", "1/2", "1", "1/2", "1/2", "1/2", "1/2", "1", "1", "3", "1"] [RecipeIngredientParts] ["sweet potatoes", "unsalted butter", "eggs", "evaporated milk", "light brown sugar", "dark corn syrup", "vanilla extract", "ground ginger", "cinnamon", "ground nutmeg", "salt", "pecans", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 679.5 [FatContent] 44.4 [SaturatedFatContent] 19.2 [CholesterolContent] 147.3 [SodiumContent] 402.7 [CarbohydrateContent] 66.2 [FiberContent] 3.7 [SugarContent] 31.1 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place crust in lightly greased pie tin. Filling: Whis k together 1 cup of sweet potatoes and 1 tbsp. butter. In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs. In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well. Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that's OK]. Bake at 375 degrees for 35-45 minutes (until tester comes out clean]. Let pie cool. To make topping: Whip cream until soft peaks form, then add confectioners' sugar and continue to whip until stiff peaks form. Use pastry tube with star tip to decorate pie.
[Name] French Market Soup Mix [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this French Market Soup Mix 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/47/18/picU09RWa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/18/picHkVm4C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/18/picXa8ZhT.jpg"] [RecipeCategory] Soy/Tofu [Keywords] ["Lentil", "Black Beans", "Beans", "European", "Vegan", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["dried navy beans", "dried pinto bean", "dried great northern beans", "dried black-eyed peas", "dried lentils", "dried baby lima beans", "dried large lima beans", "dried black beans", "dried soybeans", "barley pearls"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1171.4 [FatContent] 6.8 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 40.9 [CarbohydrateContent] 204.2 [FiberContent] 69.1 [SugarContent] 17.9 [ProteinContent] 80.7 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Combine all beans. Divide into 14 (2-cup]gift packages; present with the following recipe for French Market Soup. FRENCH MARKET SOUP RECIPE: 2 cups French Market Soup mix 2 quarts water 1 ham hock 1 1/4 tsp. salt 1/4 tsp pepper 1 ( 16-oz.] can whole tomatoes, undrained and coarsely chopped 1 large onion, chopped 1 clove garlic, minced 1 chili pepper, coarsely chopped 1/4 cup lemon juice Sort and wash 2 cups bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight. Drain beans; add 2 quarts water, ham hock, salt and pepper. Cover and bring to a boil' reduce heat, and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients; simmer 30 minutes, stirring occasionally. Remove ham hock from soup. Remove meat from bone, chop meat and return to soup.
[Name] Dried Bean Soup Mix [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Dried Bean Soup Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4", "3", "2", "2", "2", "2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["dried garbanzo beans", "dried navy beans", "lima beans", "dried red kidney beans", "pinto beans", "allspice berries", "pearl barley", "dried celery flakes", "beef bouillon granules", "dried basil", "bay leaf", "bay leaf", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.7 [FatContent] 1.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.5 [CarbohydrateContent] 31.3 [FiberContent] 8.7 [SugarContent] 3.9 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 4-6 main [RecipeInstructions] ["Combine all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.", "BASIC BEAN SOUP Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes.", "Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.] Do not drain.", "Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender.", "Remove bay leaf. Season to taste.", "MEATY BEAN SOUP Follow basic recipe through the soaking step. Add 1 3/4-1 pound smoked pork hock or beef shank crosscuts. Bring to boiling; reduce heat.", "Cover and simmer 1 hour for pork hocks or 1-1/2 hour for beef shanks.", "Remove meat, chop coarsely and return to soup.", "Remove bay leaf. Add 1 16-oz. can tomatoes, cut up and undrained. Add one medium carrot, chopped.", "Cover and simmer for 30 more minutes. Season to taste. Makes 4-6 servings.", "SPICY BEAN POT Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf.", "Brown 1/2 pound ground beef and drain off fat. Add 1 teaspoons chili powder and cook 1 minute. Add to bean soup along with 1 10-oz. can Rotel.", "Heat through, stirring occasionally. Season to taste. Serve in tortilla bowls or with corn chips. Garnish with jalapenos, if desired. Makes 6-8 main-dish servings.", "CHEESY BEAN SOUP Follow basic recipe through the soaking step, except reduce water to 4 cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 1 6-oz. link cheese food or smoked cheese food. Cook and stir until beans are soft. Makes 4-6 main dish servings." ]
[Name] Pasta Soup Mix [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Pasta Soup Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Low Cholesterol", "High Fiber", "High Protein", "Healthy", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["shell macaroni", "dried lentils", "dried mushroom", "parmesan cheese", "instant chicken bouillon granules", "dried parsley flakes", "dried oregano", "garlic powder"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 118.2 [FatContent] 1.6 [SaturatedFatContent] 0.7 [CholesterolContent] 3.6 [SodiumContent] 1205.4 [CarbohydrateContent] 18.6 [FiberContent] 5.5 [SugarContent] 1.1 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed. BASIC PASTA SOUP Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils are tender, stirring occasionally. Makes 3 side dish servings. PEA POD APPETIZER BROTH Combine pasta soup mix with 3-1/2 cups water. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsps. soy sauce. Cover and cook 2-3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro. Makes 3-4 appetizer servings. INDONESIAN STYLE CHICKEN CHOWDER Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce heat, cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Add 13-oz. can evaporated milk (1-2/3 cups], 3/4 cup diced cooked chicken, and 1-1/2 to 2 tsps. curry powder. Garnish with apple slices and fresh mint leaves. Makes 3-4 main-dish servings. PEPPERONI AND VEGETABLE SOUP Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and 1 cup frozen mixed vegetables. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 4-6 oz. sliced pepperoni. Cover and simmer 5 minutes more. Garnish with Parmesan cheese.
[Name] Wonton Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Wonton Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "2", "1/2", "2", "1", "2", "1"] [RecipeIngredientParts] ["wonton wrappers", "chicken backs", "ground pork", "onion", "garlic", "black pepper", "msg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1790.7 [FatContent] 56.9 [SaturatedFatContent] 13.4 [CholesterolContent] 142.4 [SodiumContent] 2411.5 [CarbohydrateContent] 239.8 [FiberContent] 8.5 [SugarContent] 3.3 [ProteinContent] 72.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Heat oil; cook garlic until light brown. Add onion and ground pork; cook for 15 minutes and set aside. Spread the wonton wrapper and put 1/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. Repeat until you use the wrapper. Boil the chicken in 4 quarts water for 1 hour. Remove the bones and drop the wonton into the broth. Add garlic salt, pepper and monosodium glutamate. Add more salt to taste. Cook wonton for 30 minutes.
[Name] Wonton Soup II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Wonton Soup II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Chinese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "20", "6", "1", "1", "1", "3"] [RecipeIngredientParts] ["water", "wontons", "chicken broth", "broccoli stem", "gingerroot", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 69.7 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1036.7 [CarbohydrateContent] 5.9 [FiberContent] 2.4 [SugarContent] 1.1 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large saucepan bring water to boiling. Drop wontons, one at a time, into boiling water. Simmer, uncovered, about 3 minutes. Remove from heat and rinse wontons with cold water. Drain thoroughly; set aside. In the same large saucepan bring the chicken broth to boiling. Add the broccoli strips, the halved mushrooms and the grated ginger root. Simmer, uncovered for 5 minutes. Add wontons and green onions to the saucepan. Heat thorough. Ladle soup into bowls.
[Name] Wonton Soup or Fried Wonton [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Wonton Soup or Fried Wonton recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 -2", "1", "1", "1", "1/2", "6"] [RecipeIngredientParts] ["pork", "frozen chopped spinach", "garlic", "scallion", "salt", "sherry wine", "wonton wrapper", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.9 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 9.3 [SodiumContent] 147.8 [CarbohydrateContent] 6.6 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 50 wontons [RecipeInstructions] Filling: Mix pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl. Wontons: Place 1 teaspoon of filling in center of each wrapper. With a finger dipped in water, moisten 2 adjacent sides, fold over to make a triangle. With both hands hold the triangle by the 2 widest corners, push down so that the filled center folds up. Moisten one end and pinch the 2 ends firmly together. Place on a tray. This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks. To Cook: Bring 2 quarts of water to boil and drop in wontons. Return to boil, reduce heat and cook, uncovered for 5 minutes. Drain wontons. Pour the stock into pot and bring to boil, add wontons and return again to a boil. Serve at once. Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre.
[Name] Devonshire Corn [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-19T12:29:00Z [Description] Make and share this Devonshire Corn 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/47/24/picawh54w.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "European", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "6", "1", "1", "2", "2"] [RecipeIngredientParts] ["frozen corn", "milk", "salt", "nutmeg", "sugar", "cayenne pepper", "white pepper", "butter", "flour"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1836.5 [FatContent] 124.6 [SaturatedFatContent] 75.7 [CholesterolContent] 421.3 [SodiumContent] 2716.5 [CarbohydrateContent] 173.5 [FiberContent] 14.1 [SugarContent] 25.5 [ProteinContent] 31.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine corn, cream, milk and seasonings in a saucepan and bring to a boil stirring constantly. Reduce heat and simmer 5 minutes uncovered-stirring. Blend butter and flour together and gradually drop small pieces into the corn mixture, mixing well-cook 2 minutes more to thicken.
[Name] Simple Caramelized Onions [AuthorId] 1945 [AuthorName] MLBRUNKER [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-11-19T08:39:00Z [Description] Make and share this Simple Caramelized Onions recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/25/pic3ACrdJ.jpg" [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "Microwave", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3"] [RecipeIngredientParts] ["butter", "onions"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 238.1 [FatContent] 23.1 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 165.9 [CarbohydrateContent] 8.4 [FiberContent] 1.2 [SugarContent] 3.5 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the onions in the bowl with the fat or butter. Cover the bowl and microwave for 10 minutes on high. Take off the cover, and stir the onions--there should be good bit of liquid in the bowl. Microwave (uncovered] for approximately 10 more minutes, but keep an eye on it. It should get brown around the edges, so stir it periodically. Eventually it'll be a brown mass of onions. If you like them crispy, microwave them a bit longer but, again, keep an eye on them--it's a real short moment between crispy and burnt. You can do this in a conventional oven too, but it takes longer; say around 20 minutes at 350°F with the cover on and another 20 min with the cover off, stirring periodically. Once again, keep an eye on it.
[Name] Roasted Vegetables [AuthorId] 1945 [AuthorName] MLBRUNKER [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-19T08:39:00Z [Description] This works with a wide range of produce: potatoes, squash, onions, asparagus, cauliflower, baby artichokes, pumpkin, mushrooms, peppers, sweet potatoes, eggplant, zucchini, and Brussels sprouts. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/26/umM2Ko29TrGb0shd7Ecc_DSC00010.JPG" [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["parchment paper", "butter", "salt", "pepper", "sugar", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cut your vegetables into serving-sized pieces. Peel the ones you like peeled. (For potatoes cut them and wash off the starch. For eggplants, slice them, salt them a bit and let them set until they begin to \"weep,\" then squeeze out as much moisture as you can.] Dry the pieces off and toss them with oil or melted butter (just a LITTLE oil or butter--part of the beauty of this dish is that it's fairly light]. Lay them out on a parchment-lined baking sheet and bake in a 375F oven for around 20-30 minutes, or until everything starts to look slightly browner than when you put it in. Arrange the vegetables on a plate and sprinkle with whatever condiments you like (or have around]. Note 1: You can roast a piece of fish or chicken (or marinated tofu] on the baking sheet with the vegetables. It makes a nice little dinner. Not much clean-up effort either Note 2: This method also works with some fruits--apples, pears, pineapple, stone fruits, figs, bananas, etc. Use butter and sprinkle on a bit of sugar, honey and/or vanilla. Serve plain or with ice, sour or whipped cream
[Name] Harvey Wallbanger Cake [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT1H20M [PrepTime] PT5M [TotalTime] PT1H25M [DatePublished] 1999-11-20T16:49:00Z [Description] Make and share this Harvey Wallbanger Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3/4", "1", "4", "1/4"] [RecipeIngredientParts] ["vodka", "instant vanilla pudding", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 479.1 [FatContent] 26.5 [SaturatedFatContent] 3.9 [CholesterolContent] 71.6 [SodiumContent] 515.4 [CarbohydrateContent] 53.7 [FiberContent] 0.7 [SugarContent] 33.7 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Mix all ingredients together and beat for 4 minutes. Pour batter into well-greased and lightly floured Bundt pan. Bake at 350 degrees for 45 to 50 minutes. Let cool for 30 minutes. Turn out and dust with confectioners' sugar or frost with orange glaze.
[Name] Wonton Soup III [AuthorId] 1809 [AuthorName] Dale Goodman [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-20T16:54:00Z [Description] Make and share this Wonton Soup III recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "3", "2", "1", "1/2", "1/4", "1", "24", "1", "5", "1/2", "1/2", "1/2", "1", "4", "4", "4", "1/4", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["raw shrimp", "water chestnuts", "green onions", "cornstarch", "salt", "white pepper", "wonton skins", "water", "chicken breast", "cornstarch", "salt", "white pepper", "mushrooms", "chicken broth", "bamboo shoot", "salt", "white pepper", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1129.5 [FatContent] 22.4 [SaturatedFatContent] 5.7 [CholesterolContent] 240.4 [SodiumContent] 9562.8 [CarbohydrateContent] 135.3 [FiberContent] 7.5 [SugarContent] 8.7 [ProteinContent] 90.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Peel shrimp. Make a shallow cut lengthwise down the back of each shrimp; wash out vein. Chop shrimp finely.", "Mix shrimp, pork, water chestnuts, 2 green onions, 1 tsp. cornstarch, 1/2 tsp. salt, 1/4 tsp. sesame oil and dash of white pepper.", "Place 1/2 tsp. shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable.]", "Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal.", "Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out. ]", "Heat water to boiling in Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain.", "Rinse wontons under cold water; place in bowl and cover with iced water to keep them from sticking together.", "Remove bones and skin from chicken breast; cut chicken into thin slices.", "Toss chicken, 1/2 tsp. cornstarch, 1/2 tsp. salt and dash of white pepper in medium bowl. Cover and refrigerate 20 minutes.", "Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain.", "Immediately rinse in cold water; drain. Cut pea pods lengthwise into halves.", "Cut mushrooms into 1/4 inch slices. Heat broth and mushrooms to boiling in Dutch oven.", "Stir in chicken; heat to boiling.", "Drain wontons. Stir wontons, bamboo shoots, 1 tsp. salt and dash of white pepper into broth. Heat to boiling; reduce heat. Simmer uncovered 2 minutes.", "Stir in pea pods, 2 Tbsp. green onions and 1/4 tsp. sesame oil." ]
[Name] Game Salmi [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-20T16:43:00Z [Description] Make and share this Game Salmi recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1", "1/4", "1", "1", "2", "3"] [RecipeIngredientParts] ["butter", "bacon", "onion", "carrot", "salt", "pepper", "sage", "flour", "hot water", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1281.4 [FatContent] 114.1 [SaturatedFatContent] 41.4 [CholesterolContent] 184.8 [SodiumContent] 4876.9 [CarbohydrateContent] 34.3 [FiberContent] 4.2 [SugarContent] 12.7 [ProteinContent] 29.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Melt butter. Add bacon, onion, carrot, pepper, and sage. Cook for 5 minutes. Add flour, stirring very well. Add stock or water and simmer for 30 minutes. SLOWLY. Add Worcestershire sauce and strain. Add the game and simmer for 10 minutes more. Serve over buttered toast. If using raw game, brown the game first and then add to the gravy at the same point as cooked game but simmer for 30 minutes to 45 minutes longer.
[Name] Amaretto Chocolate Balls [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-20T16:46:00Z [Description] Make and share this Amaretto Chocolate Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] "amaretto liqueur" [AggregatedRating] nan [ReviewCount] nan [Calories] 4844.1 [FatContent] 259.5 [SaturatedFatContent] 124.5 [CholesterolContent] 181.8 [SodiumContent] 1119.9 [CarbohydrateContent] 635.1 [FiberContent] 43.5 [SugarContent] 574.9 [ProteinContent] 88.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat chipits, milk and extract in double boiler or microwave. (Melt them.] Mix thoroughly and add Amaretto. Mix again. Cool overnight in refrigerator. Form into balls. Roll in almonds and store in fridge.
[Name] Banana Scotcheroo Milk Shake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-20T16:59:00Z [Description] Make and share this Banana Scotcheroo Milk Shake 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/47/32/vBufosOQC6LGv1XwXung_Peanut butter milkshake (and salted caramel sauce]_0425.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/32/MjHZzpzhQa28rMYaHOLh_Peanut butter milkshake (and salted caramel sauce]_0423.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/32/picpwwjqa.jpg"] [RecipeCategory] Shakes [Keywords] ["Beverages", "Lunch/Snacks", "Low Protein", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2"] [RecipeIngredientParts] ["milk", "banana", "vanilla ice cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 192.2 [FatContent] 6.6 [SaturatedFatContent] 4.1 [CholesterolContent] 25.2 [SodiumContent] 146.0 [CarbohydrateContent] 30.2 [FiberContent] 1.1 [SugarContent] 7.4 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] "Combine ingredients in blender; cover and blend until smooth."
[Name] Spiced Peaches [AuthorId] 1642 [AuthorName] M Messer [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 1999-11-20T16:57:00Z [Description] Our dinner would not be complete without spiced peaches - and they are so EASY to make. Much better than the store bought, and I use the extra syrup as part of the glaze for ham when I cook one. And the house smells soooooo good too. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "3 -6", "1", "1"] [RecipeIngredientParts] ["cinnamon sticks", "clove", "vinegar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 196.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 17.3 [CarbohydrateContent] 52.6 [FiberContent] 3.6 [SugarContent] 48.9 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 3 1/2 cups [RecipeInstructions] "Combine ingredients, heat to boiling, simmer for 5 minutes, drain and chill."
[Name] Shoepeg Corn Casserole [AuthorId] 1946 [AuthorName] Ruth Berry [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-11-20T16:51:00Z [Description] This is an awesome recipe my sister shared with me. I absolutely love it! and it's even great leftover (if there IS any!) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/34/picjrH5dM.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "1/2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["sharp cheddar cheese", "sweet onion", "celery", "bell pepper", "sour cream", "white shoepeg corn", "French style green beans", "butter"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 557.2 [FatContent] 36.3 [SaturatedFatContent] 15.2 [CholesterolContent] 54.6 [SodiumContent] 1028.8 [CarbohydrateContent] 51.3 [FiberContent] 3.9 [SugarContent] 2.9 [ProteinContent] 9.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F and spray a 13 x 9 baking dish with cooking spray. Mix first 8 ingredients together; add pepper to taste. Pour into prepared baking dish. Mix butter and Ritz crackers together; sprinkle evenly over top of casserole. Bake uncovered for 45 minutes, or until bubbly and golden brown.
[Name] Bourbon Mustard Chicken [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-20T17:00:00Z [Description] Make and share this Bourbon Mustard Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1/4", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken breast halves", "dark brown sugar", "Dijon mustard", "Bourbon", "green onions", "salt", "Worcestershire sauce", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 287.4 [FatContent] 13.6 [SaturatedFatContent] 4.2 [CholesterolContent] 54.0 [SodiumContent] 848.1 [CarbohydrateContent] 15.2 [FiberContent] 0.7 [SugarContent] 13.8 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chicken between 2 sheets of waxed paper; pound to 1/4\" thickness, using a meat mallet or rolling pin. Place chicken in a shallow baking dish. Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well. Brush mustard mixture evenly over both sides of chicken breast halves. Cover and marinate in frig 1 hour. Remove chicken from marinade, reserving marinade. Combine butter and oil in lg. skillet, and place over med-high heat. Saute chicken 3 to 4 mins. on each side or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings. Add reserved marinade to a skillet; bring to a boil, stirring constantly. Pour sauce over chicken.
[Name] Sweet Potato Casserole III [AuthorId] 1947 [AuthorName] Dick Sadlo [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-21T09:03:00Z [Description] Make and share this Sweet Potato Casserole III recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", "1", "1/3", "1/2", "1/4", "2 1/2", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "butter", "eggs", "vanilla extract", "milk", "brown sugar", "all-purpose flour", "butter", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 391.3 [FatContent] 19.2 [SaturatedFatContent] 9.1 [CholesterolContent] 81.6 [SodiumContent] 166.1 [CarbohydrateContent] 53.1 [FiberContent] 2.3 [SugarContent] 40.8 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine sweet potatoes, sugar, butter, eggs, vanilla and milk; mix well. Spoon into a 2 quart casserole. Combine topping ingredients and sprinkle over sweet potatoes. Casserole can be refrigerated at this point for up to 2 days. Bake at 350 degrees for 20 minutes or until heated through. Makes 8 sinful servings.
[Name] Pigeon with Mushrooms [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T09:05:00Z [Description] Make and share this Pigeon with Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["4", NA, NA, NA, NA, NA, NA, NA, NA, "1", NA, "1", "1"] [RecipeIngredientParts] ["fat pork", "carrot", "onion", "celery", "parsley", "mushroom", "butter", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2470.5 [FatContent] 201.0 [SaturatedFatContent] 74.4 [CholesterolContent] 786.7 [SodiumContent] 511.8 [CarbohydrateContent] 6.0 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 147.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Drain, wash and stuff pigeons with crumbs and chopped fat pork, seasoned with onion juice, salt and pepper.", "Prepare a bed of vegetables - minced carrot, onion, celery and parsley.", "Lay the pigeons upon it; add stock of butter and water; cover and cook gently 1 hour or until tender.", "Dish the birds and keep hot; rub the gravy through a sieve into a saucepan.", "Season to taste and add cut mushrooms.", "Simmer 5 minutes; thicken with butter mixed with flour.", "Cook until smooth and pour over the pigeons." ]
[Name] Stuffed Jalapenos [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 1999-11-21T09:11:00Z [Description] Make and share this Stuffed Jalapenos recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1/2", "1/4", "12"] [RecipeIngredientParts] ["cream cheese", "sharp cheddar cheese", "green onion", "pimento strips"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 73.3 [FatContent] 4.5 [SaturatedFatContent] 2.6 [CholesterolContent] 12.7 [SodiumContent] 432.2 [CarbohydrateContent] 6.5 [FiberContent] 2.5 [SugarContent] 3.4 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 12 appetizers [RecipeInstructions] Rinse and drain jalapenos. Slit lengthwise on one side. Remove seeds and veins, leaving stem attached. Beat cream cheese until fluffy. Beat in Cheddar cheese and green onion. Stuff each pepper with part of mixture. Arrange on heatproof serving plate or baking sheet. Bake at 350 degrees for 10 minutes, or until cheese melts. Top each pepper with a pimento strip.
[Name] Chocolate Truffles With Rum [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-21T09:12:00Z [Description] Make and share this Chocolate Truffles With Rum recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "1", "3", "6", "2"] [RecipeIngredientParts] ["sugar", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1716.7 [FatContent] 144.3 [SaturatedFatContent] 88.6 [CholesterolContent] 309.1 [SodiumContent] 83.7 [CarbohydrateContent] 124.4 [FiberContent] 10.0 [SugarContent] 105.5 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 1 recipe [RecipeInstructions] Combine cream, butter and sugar in saucepan until hot. Stir in chocolate chips until melted. Stir in flavoring and transfer into bowl. Chill, stirring often, about one hour. Drop from teaspoon to waxed paper and chill 1/2 hour or until firm. Roll into balls. Roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups.
[Name] Fofo - Fufu [AuthorId] 1948 [AuthorName] Chipili [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-11-21T09:14:00Z [Description] "foo-foo" is an African meal made with noodley mashed potatoes made with way too much starch to make it sticky, with killer spicy beef mixed in, all eaten with the hands. Fufu (from Ghana): [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "African", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["900", "90", "200", "1"] [RecipeIngredientParts] ["boiling water", "potato flour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 56.1 [CarbohydrateContent] 59.8 [FiberContent] 4.2 [SugarContent] 2.5 [ProteinContent] 5.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Warm a medium saucepan with 200 mL (7 oz] of the boiling water. In a small jug blend the potato flour with the 200 mL (7 oz] of lukewarm water (mixing some of the boiling water with part of the cold water; the water must not be hot or it will cook the starch to form a creamy mixture. Empty the water from the warmed saucepan. Pour the potato flakes into the saucepan and add the remaining boiling water, enough to fully cover the potato flakes. Do not stir yet. Using a wooden spoon , stir the potato flour mixture in the jug and quickly add this to the saucepan. Speed is of the essence here, as is dexterity! Stir the 2 mixtures together vigorously, pulling the dough in from the centre against the inside of the saucepan with one hand and gripping the pan firmly with the other. When the dough is firm and smooth, moisten a small bowl with small quantities of the cold water and scoop the dough into this bowl, either as one large ball or individual balls, and serve with soup. Serves 2
[Name] Cornmeal and Blueberry Scones [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cornmeal and Blueberry Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Berries", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/2", "1/2", "1 1/2", "1", "1/2", "1/2", "9"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "baking soda", "baking powder", "cornmeal", "unsalted butter", "milk", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.6 [FatContent] 20.7 [SaturatedFatContent] 12.5 [CholesterolContent] 52.6 [SodiumContent] 492.6 [CarbohydrateContent] 59.0 [FiberContent] 2.8 [SugarContent] 10.3 [ProteinContent] 7.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees and line a baking sheet with parchment paper. In the bowl of a food processor combine flour, sugar, salt, baking soda and baking powder. Pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add cornmeal and blueberries. Add 6 tablespoons milk and pulse. Add more milk, 1 tablespoon at a time, until dough forms a ball. Remove dough to a lightly floured surface and form into five, 3 inch rounds 1 inch thick. Place on prepared pan and bake until golden, about 35 - 40 minutes. Remove to a wire rack to cool slightly. Serve warm.
[Name] Merry Cherry - Nut Yeast Scones [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Merry Cherry - Nut Yeast Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Fruit", "Nuts", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "2", "5", "1", "2", "1", "1", "2", "1/2", "1/2", NA, "1", "1/2", "1"] [RecipeIngredientParts] ["water", "active dry yeast", "sugar", "all-purpose flour", "baking powder", "salt", "baking soda", "shortening", "buttermilk", "dried cherries", "walnuts", "cream cheese", "unsalted butter", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4751.4 [FatContent] 254.7 [SaturatedFatContent] 58.6 [CholesterolContent] 19.6 [SodiumContent] 7536.0 [CarbohydrateContent] 526.0 [FiberContent] 24.6 [SugarContent] 35.1 [ProteinContent] 95.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small bowl combine warm water, yeast and sugar and let proof 10 minutes. In a large bowl combine flour, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Gradually add in yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Stir in cherries and walnuts, cover and chill at least 1 hour or up to 48 hours. Preheat oven to 450 degrees. Turn dough out onto a lightly floured surface and knead 3 - 4 times. Flatten to 1/2 inch thickness and cut with a 2 inch round cutter. Place on ungreased baking sheet and bake until golden, about 10 minutes. Serve hot with Mock Devonshire Cream and, if desired, jelly. MOCK DEVONSHIRE CREAM: In a mixer bowl, beat cream cheese and butter at high speed until fluffy. Add Cool Whip and beat at medium speed until blended.
[Name] Rum Truffles [AuthorId] 1949 [AuthorName] montanamarti [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T09:20:00Z [Description] Make and share this Rum Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "12", "16", "3", "1/2"] [RecipeIngredientParts] ["heavy cream", "baker's unsweetened chocolate squares", "sugar substitute", "rum", "cognac", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3998.7 [FatContent] 397.4 [SaturatedFatContent] 225.6 [CholesterolContent] 652.1 [SodiumContent] 264.5 [CarbohydrateContent] 174.6 [FiberContent] 63.0 [SugarContent] 51.0 [ProteinContent] 60.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Bring cream to a boil.", "Add rum or cognac and simmer about 5 minutes.", "Add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. Blend in well.", "Turn off heat and let cool for 10 minutes, then add sweeteners. Mix well.", "Line baking sheet with wax paper.", "Spread chocolate mixture evenly on sheet. Cover with foil and put in refrigerator.", "Let set for several hours or overnight.", "When ready to serve, cut chocolate spread into squares and put in tin container." ]
[Name] Broccoli with Sour Cream [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T09:22:00Z [Description] Make and share this Broccoli with Sour Cream 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/47/46/pickhuiom.jpg" [RecipeCategory] Vegetable [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["700", "3", "250", "1", "1", "3"] [RecipeIngredientParts] ["broccoli", "water", "sour cream", "black pepper"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 1273.7 [FatContent] 69.4 [SaturatedFatContent] 38.1 [CholesterolContent] 169.5 [SodiumContent] 1421.3 [CarbohydrateContent] 127.4 [FiberContent] 23.3 [SugarContent] 26.7 [ProteinContent] 48.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cut off the thickest stalks of the broccoli. Use a flat microwave dish. Place broccoli on the plate with the stalks to the out side. Cover and cook on HIGH 8 - 12 minutes until tender crisp. Drain. Spoon the sour cream over the broccoli. Sprinkle with pepper, then add the breadcrumbs. Top with the cheese. Cook uncovered on MEDIUM 3 - 4 minutes, or place under a grill for 1 - 2 minutes until bubbly. New Zealand.
[Name] Cranberry-Orange Relish II [AuthorId] 1743 [AuthorName] Robin Cowdrey [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T09:24:00Z [Description] This relish is chunky and tartly suited to turkey, whether it's hot on the big day or cold in sandwiches. The recipe makes enough to enjoy with a really big bird. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2/3", "1/2", "1/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["cranberries", "tart apple", "granulated sugar", "walnuts", "raisins", "orange marmalade", "lemon, rind of", "lemon juice", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 675.1 [FatContent] 19.4 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 27.4 [CarbohydrateContent] 131.2 [FiberContent] 8.2 [SugarContent] 112.8 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In food processor or grinder, chop cranberries and apple. In bowl combine cranberry mixture with sugar, pecans, raisins, marmalade, lemon rind, juice and cinnamon (if using]. Cover and refrigerate for at least 8 hours or, better still, up to 1 week.
[Name] Mock Pecan Pie [AuthorId] 1925 [AuthorName] mstrcook [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T09:26:00Z [Description] Make and share this Mock Pecan Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/49/picUnOnEy.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Beans", "Fruit", "Nuts", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1", NA] [RecipeIngredientParts] ["pinto beans", "sugar", "eggs", "salt"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 251.6 [FatContent] 2.0 [SaturatedFatContent] 0.6 [CholesterolContent] 79.3 [SodiumContent] 45.8 [CarbohydrateContent] 55.7 [FiberContent] 1.9 [SugarContent] 50.2 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 425 degrees. Beat sugar, salt and eggs together. Add beans. Mix well. Let ingredients stand for 1/2 hour. Pour into pie shell. Bake at 425 until crust begins to brown, then reduce temp to 375 degrees and bake 30 additional minutes or until center of pie is set. Serve warm with ice cream or whipped cream.
[Name] Chicken Tortilla Soup IIi [AuthorId] 1950 [AuthorName] Frances Roberts [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-21T09:29:00Z [Description] Make and share this Chicken Tortilla Soup IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/4", NA, NA, NA] [RecipeIngredientParts] ["tomatoes and green chilies", "corn", "stewed tomatoes", "chicken", "onion", "tortilla chips", "cheddar cheese", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 232.3 [FatContent] 8.6 [SaturatedFatContent] 2.3 [CholesterolContent] 36.2 [SodiumContent] 592.1 [CarbohydrateContent] 30.1 [FiberContent] 3.3 [SugarContent] 6.7 [ProteinContent] 13.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix first five ingredients together and heat. Sprinkle each serving with chips and cheese. Add hot pepper sauce for those who are so inclined.
[Name] Pineapple Cheese Ball [AuthorId] 1925 [AuthorName] mstrcook [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T09:32:00Z [Description] Make and share this Pineapple Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Cheese", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["cream cheese", "pineapple", "green onions", "cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1974.1 [FatContent] 165.9 [SaturatedFatContent] 104.0 [CholesterolContent] 517.0 [SodiumContent] 1626.3 [CarbohydrateContent] 92.4 [FiberContent] 9.2 [SugarContent] 57.1 [ProteinContent] 43.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix the package of ranch dressing mix with the softened cream cheese until well mixed. Then add 1/2 can of crushed pineapple, (no juice], the 2 stalks of green onion chopped and the shredded cheese. Mix well and cool in the fridge for 20 minutes. Turn out onto a cheese board or platter. Mound it in the center and shape into a ball with a spoon. If you like you can cover the ball with sliced almonds, sprinkle with dill weed, parsley or paprika. Chill completely before serving.
[Name] Honey Pumpkin Pie II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-11-21T09:35:00Z [Description] Make and share this Honey Pumpkin Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/4", "1", "1", "1 1/2", "1/4", "1/2", "2", "1", "2", "4", "1"] [RecipeIngredientParts] ["pumpkin", "brown sugar", "salt", "flour", "cinnamon", "clove", "nutmeg", "evaporated milk", "water", "eggs", "honey"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 620.4 [FatContent] 22.2 [SaturatedFatContent] 7.5 [CholesterolContent] 111.3 [SodiumContent] 639.5 [CarbohydrateContent] 98.8 [FiberContent] 2.2 [SugarContent] 68.8 [ProteinContent] 10.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix the sugar, salt, flour and spices. Add slightly beaten eggs and pumpkin with honey. Blend well. Stir in milk and water. Pour into 2 (9-inch] pie shells. Bake at 450 degrees for 20 minutes; then reduce heat to 350 degrees and continue baking 25 minutes. HONEY PECAN PUMPKIN PIE 2 cup cooked or canned pumpkin 1 cup honey 1/2 cup brown sugar 1/2 teaspoons salt 1/2 teaspoons ginger 1 teaspoons cinnamon 1/4 teaspoons nutmeg 3 eggs, slightly beaten 1 can evaporated milk 1 cup chopped pecans. Mix pumpkin, honey, sugar, salt and spices. Add eggs and milk; mix and pour into unbaked pie shell and sprinkle with pecans. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 45 minutes or until set. HONEY PUMPKIN PIE 2 large eggs 1/4 cup honey 1 cup evaporated skimmed milk 1 (16 oz.] can cooked pumpkin 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoons salt 2 teaspoons unsweetened orange juice concentrate 1 (9-inch] unbaked pastry crust. In mixing bowl with electric mixer, beat eggs until foaming. Add honey, milk, pumpkin spice, salt and juice concentrate. Beat until well blended. Pour pumpkin filling into unbaked pie shell. Bake at 375 degrees for 60 to 65 minutes. Serves 8.
[Name] Corn Casserole IIi [AuthorId] 1951 [AuthorName] ngavlak2 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 1999-11-21T09:36:00Z [Description] Make and share this Corn Casserole IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Kid Friendly", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1"] [RecipeIngredientParts] ["eggs", "sour cream", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 342.3 [FatContent] 20.6 [SaturatedFatContent] 10.7 [CholesterolContent] 107.9 [SodiumContent] 587.9 [CarbohydrateContent] 28.7 [FiberContent] 2.5 [SugarContent] 8.1 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and lightly grease an 8\" square baking dish. Combine all ingredients. Pour into prepared baking dish. Bake 45 minutes to 1 hour or until tester comes out clean.
[Name] Taco Soup IV [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Taco Soup IV recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Low Protein", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1 1/2", "1", "1", "1", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["beef", "turkey", "onion", "water", "stewed tomatoes", "kidney beans", "tomato sauce", "avocado", "cheddar cheese", "tortilla chips", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 401.4 [FatContent] 31.9 [SaturatedFatContent] 11.9 [CholesterolContent] 37.5 [SodiumContent] 689.0 [CarbohydrateContent] 21.8 [FiberContent] 7.7 [SugarContent] 6.5 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, cook ground meat and onion until meat is browned; drain off any fat. Add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix. Simmer, covered, for 15 minutes. Add avocado. Pass cheese, corn or tortilla chips, and sour cream to top each serving.
[Name] Taco Soup V [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Taco Soup V recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1", "1 1/2", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["lean beef", "onion", "green chilies", "salt", "black pepper", "pinto beans", "lima beans", "water", "hominy", "stewed tomatoes", "red kidney beans", "cheddar cheese", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.2 [FatContent] 19.2 [SaturatedFatContent] 7.9 [CholesterolContent] 105.8 [SodiumContent] 1490.5 [CarbohydrateContent] 66.3 [FiberContent] 18.6 [SugarContent] 7.2 [ProteinContent] 47.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat. Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes. Top with shredded cheese, and serve with chips.
[Name] Cherry Chocolate Bars [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT3H30M [PrepTime] PT20M [TotalTime] PT3H50M [DatePublished] 1999-11-21T18:23:00Z [Description] Make and share this Cherry Chocolate Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "3/4", "2", "5", "1/2", "3", "1/4", "1"] [RecipeIngredientParts] ["low-fat vanilla yogurt cheese", "water", "gelatin", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.4 [FatContent] 3.9 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 358.3 [CarbohydrateContent] 66.3 [FiberContent] 9.0 [SugarContent] 51.1 [ProteinContent] 28.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees. Lightly spray Pam into a 8x8 baking pan. Use 1/4 cup of the water to soften the 2 tablespoons of gelatin for several minutes. In the meantime heat the remaining 1/2 cup of water and stir in the cocoa till smooth. Now add to the chocolate the gelatin and stir until it is dissolved completely. Cool. Place the yogurt cheese in a medium-sized bowl. Add the cherry spread to the yogurt cheese and mix gently with a fork to blend well. Next gradually blend in the gelatin mixture. In a separate bowl beat egg whites with the pinch of salt. Add sugar gradually and continue to beat until moist, soft peaks form. Fold in egg whites into the yogurt mixture gently using a spatula . Pour into the 8x8 prepared pan. Bake for 30 minutes. Cool on rack and then refrigerate until well chilled, at least 3-4 hours. Cut into squares.
[Name] Wild Rice Waldorf Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T18:25:00Z [Description] Make and share this Wild Rice Waldorf Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "2 1/2", "1", "1", "3", "1", "1", "1/2", "1/2", "1/4", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["wild rice", "hot water", "brown rice", "tart apple", "fresh lemon juice", "bell pepper", "celery", "red onion", "currants", "raisins", "walnuts", "pure maple syrup", "honey", "ground coriander", "ground cardamom", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.3 [FatContent] 6.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 21.9 [CarbohydrateContent] 60.1 [FiberContent] 5.6 [SugarContent] 18.0 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] In a saucepan with a tight fitting lid, soak the wild rice in 1 cup of the hot water for 30 minutes. Add the remaining 1 1/2 cups of water, bring to a boil, then lower to a simmer, cover and cook for about 45 minutes, until the rice is tender. When the rice has cooked for about 30 minutes, dice the apple and toss with the lemon juice in a large bowl. Add the peppers, celery, red onions currants or raisins, and almonds or walnuts and set aside. Whisk together all of the dressing ingredients. Add the cooked rice and the dressing to the bowl and toss well to combine.
[Name] Chocolate Almond Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Chocolate Almond Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "1/3", "1/4", "1", "1"] [RecipeIngredientParts] ["chocolate chips", "light corn syrup", "eggs", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.6 [FatContent] 30.6 [SaturatedFatContent] 10.5 [CholesterolContent] 94.6 [SodiumContent] 271.2 [CarbohydrateContent] 68.0 [FiberContent] 4.1 [SugarContent] 32.2 [ProteinContent] 8.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Melt chocolate chips over low heat, watching carefully not to scorch. Remove from heat and cool at room temperature for 5 minutes. In a large bowl, combine corn syrup, eggs, sugar, butter and salt; beat well. Gradually blend in melted chocolate; beat until smooth. Stir in chopped almonds. Pour into unbaked pie shell. Bake for 45 to 50 minutes. Cool. Garnish with whipped cream and almonds, if desired.
[Name] Chocolate Almond Pie II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Chocolate Almond Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1/2", "1", "2", "1/4", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "chocolate chips", "dark corn syrup", "oleo", "butter", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 321.8 [FatContent] 12.4 [SaturatedFatContent] 3.3 [CholesterolContent] 79.3 [SodiumContent] 226.2 [CarbohydrateContent] 52.8 [FiberContent] 1.6 [SugarContent] 29.8 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together eggs, syrup, sugar, oleo, vanilla and salt. Pour into 9-inch unbaked pie shell. Sprinkle chips and nuts on top. Bake at 350 degrees for 50 to 60 minutes. This is a very rich pie, so you may want to cut smaller servings. Can be served with a dollop of cream.
[Name] Marinated Vegetable Salad II [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T18:24:00Z [Description] Make and share this Marinated Vegetable Salad II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "2", NA] [RecipeIngredientParts] ["sugar", "cucumbers", "red bell pepper", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 25.8 [CarbohydrateContent] 60.2 [FiberContent] 2.2 [SugarContent] 55.1 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the rice wine vinegar and sugar in a saucepan until the sugar dissolves. Cut the peeled and seeded cucumbers into rounds or dice. Combine cucumbers, peppers, and carrots in a large bowl. Pour the vinegar mixture over the vegetables and toss. Add salt and pepper to taste. Marinate in the refrigerator for several hours.
[Name] 20-Minute Chicken Creole [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T19:21:00Z [Description] Make and share this 20-Minute Chicken Creole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Cajun", "Creole", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1 1/2", "1 1/2", "1/4", "2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["chicken breast halves", "tomatoes", "green peppers", "celery", "onion", "garlic", "fresh basil", "dried basil", "fresh parsley", "dried parsley", "salt"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 228.2 [FatContent] 7.4 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 1215.1 [CarbohydrateContent] 22.3 [FiberContent] 4.0 [SugarContent] 5.1 [ProteinContent] 18.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Serve over hot cooked rice or whole wheat pasta. * You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips. ** To cut back on sodium, try low sodium canned tomatoes.
[Name] 2-Step Pumpkin Cheesecake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-11-21T19:29:00Z [Description] Make and share this 2-Step Pumpkin Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 30 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "canned pumpkin", "sugar", "pumpkin pie spice", "prepared graham cracker crust"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 382.8 [FatContent] 24.1 [SaturatedFatContent] 12.0 [CholesterolContent] 54.0 [SodiumContent] 367.4 [CarbohydrateContent] 39.0 [FiberContent] 1.4 [SugarContent] 27.4 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate three hours or until set. Garnish as desired. Store leftover cheesecake in refrigerator.
[Name] Baked Sweet Potato Sticks [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 1999-11-21T19:23:00Z [Description] Make and share this Baked Sweet Potato Sticks 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/47/65/picrmESKj.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA] [RecipeIngredientParts] "sweet potatoes" [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 55.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 35.8 [CarbohydrateContent] 13.1 [FiberContent] 1.9 [SugarContent] 2.7 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450F. Lightly oil a baking sheet or spray with a nonstick cooking spray. Cut sweet potatoes into strips (resembling french fries]. Place on prepared baking sheet in a single layer. Spray lightly with nonstick cooking spray. Sprinkle with salt and pepper to taste. Bake 10 minutes, then stir potatoes and bake 10 minutes more, or until done to taste.
[Name] Sweet Potato Casserole IV [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T19:37:00Z [Description] Make and share this Sweet Potato Casserole IV recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "Winter", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/3", "1/3", "2", "1", "1/2", "2", NA, "1/2", "1/4", "2", "1/3"] [RecipeIngredientParts] ["sweet potatoes", "brown sugar", "skim milk", "reduced-calorie stick margarine", "vanilla extract", "salt", "brown sugar", "all-purpose flour", "reduced-calorie stick margarine", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 209.7 [FatContent] 6.2 [SaturatedFatContent] 0.8 [CholesterolContent] 0.2 [SodiumContent] 270.7 [CarbohydrateContent] 36.7 [FiberContent] 2.0 [SugarContent] 24.4 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] Preheat oven to 350 degrees. Combine first 7 ingredients in a bowl, and stir well. Spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the chopped pecans, and sprinkle over sweet potato mixture. Bake at 350 degrees for 30 minutes.
[Name] African Sadza Dumpling [AuthorId] 1948 [AuthorName] Chipili [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T19:31:00Z [Description] African Nzema / Sadza / Banku / Ugali / Pap / Mealie-meal. Due to its enormous popularity, Sadza is regarded as Zimbabwe's national dish. Like the West African Banku, the East African Ugali, the Zambian Ntsima and the South African Mealie-meal, Sadza is a stiff, steamed dumpling made from white maize flour or rapoko (red millet flour) and served with stews or roasted meat, fish or vegetables and sauce. This makes a mountain! I use 1/5th of this for 3 people. [Images] character(0) [RecipeCategory] African [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1"] [RecipeIngredientParts] "water" [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1052.4 [FatContent] 5.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 38.7 [CarbohydrateContent] 226.0 [FiberContent] 11.1 [SugarContent] 4.6 [ProteinContent] 20.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring 1.5 L (2 1/4 pt] of the water to the boil in a heavy-based saucepan with a long handle for easy handling. Mix half the mealie-meal with the remaining cold water to form a smooth paste. Add this paste to the boiling water, stirring vigorously to avoid lumps, until it boils again. Cover and continue to boil for 5 minutes. Gradually add the remaining mealie-meal, one-quarter at a time, stirring thoroughly and firmly until the whole mixture thickens. You need a firm wrist - as the mixture thickens, the porridge gets firmer and more difficult to stir. Reduce the heat, cover the pan and cook for another 3 minutes. Wet a small bowl with cold water and use the wet bowl to form the mixture into individual portions. Alternatively, you can serve the Sadza as one large family meal. Serve hot with vegetables and stew or roast meat or fish with the gravy of your choice.
[Name] Yellow Rice [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-11-21T19:32:00Z [Description] Make and share this Yellow Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "Asian", "Indian", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", "4", "4", "2", "2", "2", "3 -4", "3", "1", "1"] [RecipeIngredientParts] ["ghee", "onion", "turmeric", "bay leaves", "cloves", "black peppercorns", "cinnamon sticks", "black cardamom pods", "brown rice", "water", "green peas", "salt", "saffron"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 444.1 [FatContent] 12.3 [SaturatedFatContent] 6.5 [CholesterolContent] 24.6 [SodiumContent] 595.0 [CarbohydrateContent] 75.2 [FiberContent] 4.1 [SugarContent] 2.3 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat ghee in a skillet. Saute onion over a medium heat till golden. Reserve some of the onion for garnishing later. Add turmeric to the skillet. Stir and heat briefly. Add the rest of the spices in order. Mix well. Add the rice and stir a few times. Pour over water, stir and bring to a boil. Reduce heat, mix in peas and salt, cover and cook for 10 to 15 minutes. Sprinkle with saffron and reserved sauted onion. Serve hot.
[Name] Chicken With Peri-Peri Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 1999-11-21T19:25:00Z [Description] Make and share this Chicken With Peri-Peri Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Indian"] [RecipeIngredientQuantities] ["1/4", "2", "1/2", "1/4", "1", "1", "2", "1"] [RecipeIngredientParts] ["fresh lime juice", "cider vinegar", "paprika", "garlic cloves", "chicken breast"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 204.8 [FatContent] 10.6 [SaturatedFatContent] 3.0 [CholesterolContent] 72.6 [SodiumContent] 103.6 [CarbohydrateContent] 2.2 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 23.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish. Wearing kitchen gloves, split the jalapeno pepper, remove seeds. Mash the pepper with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine. Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator. Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source. Serve hot with chilled orange sections and plenty of napkins.
[Name] Shrimp Spring Rolls (Goi Cuon) [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-21T19:27:00Z [Description] Make and share this Shrimp Spring Rolls (Goi Cuon) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vietnamese", "Asian", "Spring", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "8 -12", "4", "4", "20", "1"] [RecipeIngredientParts] ["shrimp", "rice paper sheets", "lettuce leaves", "mint leaves", "cilantro"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 18.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 18.2 [SodiumContent] 28.0 [CarbohydrateContent] 1.1 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] 4 rolls [RecipeInstructions] Soak noodles in hot water for 15 to 20 mins, or until soft. Boil the shrimp until just pink. Peel and halve lengthwise. Moisten the rice paper by soaking it in hot water for 20 seconds. Let dry slightly before working with it. Place 2 or 3 shrimp in middle of rice paper. Form a neat 3 inch row. Add 1/4 of the noodles, lettuce, mint, and cilantro. Do not overfill. Roll up the paper, keeping the contents tight inside.
[Name] Jan's Marinara Sauce [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 1999-11-21T19:35:00Z [Description] Make and share this Jan's Marinara Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "1", "2", "4", "1", "2", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "garlic", "onions", "parsley", "green pepper", "whole tomatoes", "sugar", "salt", "oregano", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 371.8 [FatContent] 25.3 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 1584.4 [CarbohydrateContent] 35.9 [FiberContent] 9.0 [SugarContent] 23.4 [ProteinContent] 6.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In 3 quart saucepan heat oil. Chop garlic, onions and parsley finely. Add to saucepan and saute. Add chopped pepper to onions and saute over medium heat for about 10 minutes. Chop tomatoes coarsely and add. Stir in seasonings. Simmer uncovered until thick, about 2 hours. Freeze in 2 cup containers. For Spaghetti sauce: 1 lb ground beef 2 cups marinara sauce 1 cup tomato sauce
[Name] tourtiere [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 1999-12-01T20:03:00Z [Description] This is a traditional dish for French Canadians and is pronounced "tort-ee-air". The true French Canadian meat pie has a lard-based pastry, but you can substitute a basic shortcrust if you prefer a lighter crust. If the potato is omitted, the filling will be less dense. Tourtière is traditionally served with pickles beets or other pickles and a salad. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Pork", "Vegetable", "Meat", "Canadian", "European", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "1/4", "1/3", "1/4", "1/4", "1 1/2", "1", "2", "1/4", "1", "1 1/2", "1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking powder", "butter", "ground pork", "onion", "dried savory", "ground cloves", "pepper", "salt", "water", "allspice", "dried thyme", "bay leaf", "potato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 640.6 [FatContent] 43.6 [SaturatedFatContent] 18.4 [CholesterolContent] 112.9 [SodiumContent] 926.6 [CarbohydrateContent] 36.7 [FiberContent] 2.6 [SugarContent] 1.2 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To make the pastry, sift the flour with the salt and baking powder. With your fingertips, cut in the lard and butter until the mixture resembles coarse meal. Stir in the ice water. Form into a ball. Wrap in waxed paper and chill for 30 minutes. Place all the filling ingredients except the potato into a pot. Mix well. Simmer, covered, for 45 minutes, stirring occasionally, until the pork is cooked. Add the mashed potato and mix well to eliminate any lumps. Taste for seasoning, adding salt, pepper or spices as needed. Cool. Preheat the oven to 375F (190C]. Divide the pastry in half. Roll out half to fit a 9 inch (23 cm] pie plate. Add the filling. Cover with the remaining pastry. Make three or four incisions on top of the pastry to allow steam to escape. Bake for 45 minutes, or until the pastry is golden. Serve hot.
[Name] Helen Gougeon's Pea Soup [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Helen Gougeon's Pea Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "Canadian", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "12", "1", NA] [RecipeIngredientParts] ["butter", "onion", "coarse salt", "salt pork", "water", "dried savory"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 593.6 [FatContent] 62.9 [SaturatedFatContent] 23.5 [CholesterolContent] 70.2 [SodiumContent] 2272.4 [CarbohydrateContent] 2.5 [FiberContent] 0.5 [SugarContent] 1.1 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash the peas, removing any that are wrinkled. Soak overnight in water to cover. Drain. In a large pot, melt the butter. Saute the onion until softened slightly, about 2 minutes. Add the peas, salt, salt pork, water and savoryBring to the boil, cover and simmer for 1 1/2 hours, or until the salt pork is tender. Remove the pork. (Chop up the salt pork and put it back into the soup, or slice it thickly and serve it as a main course with warm bread and pickles.] Continue to cook the soup, covered, until the peas are tender, about 30 minutes longer. Remove 2 cups (500 mL] peas from the soup and press though a sieve or puree. Stir back into the soup. (This gives a richer, less watery texture.] Taste for seasoning, adding salt and pepper as needed.
[Name] Maple Glazed Ham [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Maple Glazed Ham recipe from Food.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "High Protein", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1/2", "1/3", "1/2", "1", "6 -7", NA] [RecipeIngredientParts] ["Dijon mustard", "maple syrup", "apple cider vinegar", "soy sauce", "ham", "black pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 562.6 [FatContent] 19.9 [SaturatedFatContent] 6.6 [CholesterolContent] 177.2 [SodiumContent] 5420.5 [CarbohydrateContent] 14.1 [FiberContent] 0.4 [SugarContent] 12.1 [ProteinContent] 76.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. Bring to boil and reduce by half or until slightly thickened. Stir in soy sauce. Brush over ham. Preheat oven to 350F (180C]. Trim hard outer skin from surface of ham. Shave off the fat leaving about 1/4 inch (5 mm] layer. With a sharp knife make a cross hatch pattern over surface of ham. Place ham in roasting pan. Brush with more glaze and dust with pepper. Bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through. Serve warm or at room temperature. Carve into slices for serving.
[Name] Apple Scones [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-22T05:18:00Z [Description] Make and share this Apple Scones 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/47/79/picPf2hQx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/79/DElAOT8fQIyZkKXQMgWD-20140101_211221_resized.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/79/ZK0AgWlyQwWWV5XOqt7B-20140101_210131_resized.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/79/picBrpSH6.jpg" ] [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Breakfast", "Apple", "Fruit", "European", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1/2", "1/2", "1/4", "1/2", "1/2", NA, NA, NA] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "butter", "apple", "milk", "milk", "sugar", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 30.0 [Calories] 135.5 [FatContent] 4.4 [SaturatedFatContent] 2.7 [CholesterolContent] 11.6 [SodiumContent] 249.1 [CarbohydrateContent] 21.4 [FiberContent] 0.7 [SugarContent] 4.8 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 12 scones [RecipeInstructions] ["Preheat oven to 425 degrees.", "Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.", "Add apple and milk. Stir to form soft dough.", "Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.", "Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges.", "Bake for 15 minutes or until browned and risen. Serve with warm butter and marmalade.", "Optional: Add 1/2 cup currants to batter." ]
[Name] Mock Pecan Pie II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-22T05:30:00Z [Description] Make and share this Mock Pecan Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "1"] [RecipeIngredientParts] ["pinto beans", "sugar", "eggs", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2922.9 [FatContent] 75.8 [SaturatedFatContent] 19.7 [CholesterolContent] 634.5 [SodiumContent] 1301.8 [CarbohydrateContent] 528.0 [FiberContent] 22.0 [SugarContent] 401.7 [ProteinContent] 45.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Beat sugar, eggs and salt together and add the pinto beans. Mix well. Let stand for 1/2 an hour. Pour into pie shell. Bake at 425 degrees until crust begins to brown. Reduce oven to 375 degrees and bake 30 minutes more or until center of pie is set. Serve with ice cream or whipped cream. Yummy! MOCK PECAN PIE 3 eggs, beaten 1 cup packed brown sugar 2/3 cup sugar 2 Tbsp. melted oleo 1/2 tsp. vanilla 2/3 cup quick cooking oats 2/3 cup coconut 1 (9-inch] unbaked pie shell Combine eggs, brown sugar, sugar, melted oleo and vanilla in bowl and mix well. Stir in oats and coconut and pour into pie shell. Bake at 350 degrees for 30 to 35 minutes. MOCK PECAN PIE 3 egg whites 1 tsp. vanilla 1 cup sugar 1 tsp. baking powder 14 soda crackers, finely broken or crushed 1/2 pt. whipped cream Combine all ingredients except cream. Spread in two 9-inch pie pans that are well greased. Bake 20 to 30 minutes at 350 degrees. Cover with whipped cream.

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