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[Name] Pork in Cider Sauce [AuthorId] 1642 [AuthorName] M Messer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-22T05:31:00Z [Description] We had it last night and it was GOOD. It comes out very sweet, so a tangy kind of side would be nice with it. I had whole green beans and it was kind of bland. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "4", "1", "1/2", "1/4", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["boneless pork", "apple cider", "onion", "cornstarch", "brown sugar", "salt", "cinnamon", "apple cider", "vinegar", "apple", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.5 [FatContent] 20.7 [SaturatedFatContent] 6.5 [CholesterolContent] 76.0 [SodiumContent] 356.0 [CarbohydrateContent] 50.4 [FiberContent] 1.8 [SugarContent] 7.3 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large saucepan or Dutch oven brown pork strips in hot oil. Drain off fat. Add the first 1/2 cup cider and the onion. Bring to boiling. Reduce heat; cover and simmer about 40 minutes or until meat is tender. In bowl, combine cornstarch, brown sugar, salt and cinnamon. Blend in the remaining 1/2 cup cider and the vinegar. Add to pork mixture along with apple. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Serve pork mixture over hot cooked rice or ward chow mein noodles. Enjoy - it is a really nice change. Even the 3 and 5 year olds liked it! Margo
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[Name] Garlic-Stuffed Jalapenos [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-22T05:36:00Z [Description] Make and share this Garlic-Stuffed Jalapenos recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/3 - 1/2", "20 -30"] [RecipeIngredientParts] ["avocado", "cream cheese", "garlic", "yellow onion", "bell pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 37.9 [FatContent] 2.9 [SaturatedFatContent] 1.4 [CholesterolContent] 6.2 [SodiumContent] 17.9 [CarbohydrateContent] 2.5 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 40-60 pieces [RecipeInstructions] Blend avocado and cream cheese with a fork. Add garlic, onion and bell pepper. Mix thoroughly. Trim stems from jalapeno peppers. Cut in halves lengthwise. Remove seeds. Fill each half with approximately 1 Tbsp of filling. Serve either at room temperature or chilled. Filling may be stored in refrigerator for up to 5 days.
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[Name] Coconut Rice [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Coconut Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Coconut", "Fruit", "Nuts", "Thai", "Asian", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3/4", "1", NA] [RecipeIngredientParts] ["butter", "onion", "curry powder", "long grain rice", "unsweetened coconut milk"] [AggregatedRating] 4.0 [ReviewCount] 21.0 [Calories] 367.0 [FatContent] 25.1 [SaturatedFatContent] 21.4 [CholesterolContent] 7.6 [SodiumContent] 36.5 [CarbohydrateContent] 33.5 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan, melt butter over medium heat. Add the onion and curry powder and saute for 5 minutes, or until the onion is soft. Then, stir in the rice until coated with butter.", "Vigorously shake the can of coconut milk. Then, add the entire contents to the rice and stir until evenly blended. Increase heat and bring the mixture to a boil.", "Cover, reduce heat to low and simmer gently for 15-20 minutes, until the coconut milk is absorbed. Add salt and pepper if you wish.", "This rice dish goes especially well with curries." ]
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[Name] Sour Cream Pecans [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT3M [PrepTime] PT30M [TotalTime] PT33M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Sour Cream Pecans recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "2", "4"] [RecipeIngredientParts] ["sour cream", "sugar", "vanilla", "baking soda", "butter", "margarine", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4944.0 [FatContent] 353.4 [SaturatedFatContent] 65.5 [CholesterolContent] 180.7 [SodiumContent] 705.8 [CarbohydrateContent] 462.0 [FiberContent] 38.0 [SugarContent] 423.5 [ProteinContent] 41.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine sour cream and sugar. Cook over medium heat to 245F on a candy thermometer (almost hard ball stage]. Turn off heat. Add vanilla, baking soda and butter (or margarine]. Beat for 2-3 minutes. Add pecans, stirring to coat. Turn onto lightly buttered baking sheet. Cool and separate pecan halves.
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[Name] Sinfully Delicious Pecans [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT20M [PrepTime] PT8M [TotalTime] PT28M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Sinfully Delicious Pecans recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "2 - 2 1/2"] [RecipeIngredientParts] ["vanilla extract", "light brown sugar", "georgia pecan halves"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 311.9 [FatContent] 14.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 28.7 [CarbohydrateContent] 47.0 [FiberContent] 1.9 [SugarContent] 44.5 [ProteinContent] 2.5 [RecipeServings] 10.0 [RecipeYield] 2 1/2 cups [RecipeInstructions] Combine egg whites and vanilla. Add brown sugar; mix well. Fold in pecan halves. Using a fork, individually remove pecan halves from mixture and place on a greased baking sheet. Bake for 20 minutes in 200 degree F oven. Cool completely before storing in an airtight container.
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[Name] Braised Beef Pot Roast [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 1999-11-22T05:34:00Z [Description] Make and share this Braised Beef Pot Roast 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/47/88/picqc33ED.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/88/piciECs1d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/88/picq1LwZM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/88/picKeRYaG.jpg"] [RecipeCategory] Roast Beef [Keywords] ["Meat", "Healthy", "Winter", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "8", "4", "1/2", "1 1/2", "1", "1", "1/2", "1/8"] [RecipeIngredientParts] ["olive oil", "onions", "carrots", "celery", "red wine vinegar", "beef broth", "bay leaf", "bay leaf", "dried thyme"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 209.0 [FatContent] 6.6 [SaturatedFatContent] 2.0 [CholesterolContent] 68.0 [SodiumContent] 291.4 [CarbohydrateContent] 9.1 [FiberContent] 2.5 [SugarContent] 4.4 [ProteinContent] 26.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together. In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate. Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate. Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes. Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender. Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.
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[Name] Wendy's Frosty [AuthorId] 1952 [AuthorName] hcopeland [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-22T05:43:00Z [Description] Make and share this Wendy's Frosty recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Beverages", "Dessert", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2"] [RecipeIngredientParts] ["Nestle chocolate milk", "Cool Whip", "sweetened condensed milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 4820.8 [FatContent] 217.8 [SaturatedFatContent] 163.4 [CholesterolContent] 389.9 [SodiumContent] 1721.6 [CarbohydrateContent] 639.8 [FiberContent] 8.0 [SugarContent] 631.8 [ProteinContent] 100.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Mix all together and freeze in ice cream maker."
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[Name] French Vanilla Ice Cream [AuthorId] 1952 [AuthorName] hcopeland [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-12-01T20:03:00Z [Description] Someone bought me a Ben & Jerry's Homemade Ice Cream & Dessert Book (title). This book is great it tells how to make most of their flavors and some. The book can be ordered at the bookstore for about $8.95. The reason I like this ice cream is because you can freeze it and it is like the store bought hard ice cream. I do not eat it right from the freezer because to me it is to creamy. French Vanilla [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/90/pics7yZ3I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/90/L9C8mIDqQ6KnyjV23xIv_French%20Vanilla%20Ice%20Cream.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/90/picEkxKHH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/90/piceKa5F5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/90/picaaKDcH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/90/pic6NhqWU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/90/picDsBswx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/90/picGeQ9ya.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/90/picAzQZqR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/90/picDnUZU9.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1", "2"] [RecipeIngredientParts] ["eggs", "sugar", "heavy whipping cream", "milk", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 97.0 [Calories] 2546.1 [FatContent] 194.6 [SaturatedFatContent] 118.3 [CholesterolContent] 1058.3 [SodiumContent] 444.7 [CarbohydrateContent] 176.4 [FiberContent] 0.0 [SugarContent] 151.7 [ProteinContent] 30.3 [RecipeServings] nan [RecipeYield] 1 Quart [RecipeInstructions] ["Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.", "Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.", "Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.", "Makes 1 Quart **Variation: add 1 cup coarsely chopped Reese's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done] let it continue processing." ]
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[Name] Orange Cream Dream [AuthorId] 1952 [AuthorName] hcopeland [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-12-01T20:03:00Z [Description] Someone bought me a Ben & Jerry's Homemade Ice Cream & Dessert Book (title). This book is great it tells how to make most of their flavors and some. The book can be ordered at the bookstore for about $8.95. The reason I like this ice cream is because you can freeze it and it is like the store bought hard ice cream. I do not eat it right from the freezer because too me it is to creamy. Freezing time not included in preparation time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "2", "3/4", "2", "1"] [RecipeIngredientParts] ["vanilla extract", "eggs", "sugar", "heavy cream", "milk"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 2700.4 [FatContent] 195.2 [SaturatedFatContent] 118.3 [CholesterolContent] 1109.3 [SodiumContent] 444.0 [CarbohydrateContent] 212.5 [FiberContent] 0.8 [SugarContent] 187.6 [ProteinContent] 32.6 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Prepare the sweet cream base by whisking the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the juice concentrate and vanilla extract and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. Makes generous 1 quart.
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[Name] Butter Pecan Ice Cream [AuthorId] 1952 [AuthorName] hcopeland [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-12-01T20:03:00Z [Description] Someone bought me a Ben & Jerry's Homemade Ice Cream & Dessert Book (title). This book is great it tells how to make most of their flavors and some. The book can be ordered at the bookstore for about $8.95. The reason I like this ice cream is because you can freeze it and it is like the store bought hard ice cream. I do not eat it right from the freezer because to me it is too creamy. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Nuts", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "2", "3/4", "2", "1"] [RecipeIngredientParts] ["butter", "pecan halves", "salt", "eggs", "sugar", "heavy whipping cream", "milk"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 4023.8 [FatContent] 358.3 [SaturatedFatContent] 182.7 [CholesterolContent] 1353.3 [SodiumContent] 2256.9 [CarbohydrateContent] 189.2 [FiberContent] 9.5 [SugarContent] 155.2 [ProteinContent] 40.4 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Melt butter in a heavy skillet over a low heat. Add the pecans and salt and sauté, stirring constantly, until pecans start to turn brown. Drain the butter into a small bowl and transfer the pecans to another bowl and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the melted butter and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done], add the pecans, then continue freezing until the ice cream is ready. Makes generous 1 quart. Sweet Cream Bases----: •Favorite Sweet Cream Base: Most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit, cookies, and candy. 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. •Simple Sweet Cream Base: This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all. 2 cups heavy or whipping cream 3/4 cup sugar 2/3 cup half-and-half Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend. •Condensed Milk Sweet Cream Base: This recipe makes a less creamy, less rich ice cream. Ben likes the slightly \"cooked\" flavor of the sweetened condensed milk. 2 cups light cream 1 cup sweetened condensed milk, cold Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.
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[Name] Deliciously Decadent Truffle Squares [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-22T05:47:00Z [Description] We've taken all the work out of making luscious chocolate truffles but kept in every bit of extravagant flavor. There's no need for time consuming rolling -- just cut the truffles into squares. For the perfect hostess gift, place each truffle square in a candy cup and nestle in a decorative gift box. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/4", NA] [RecipeIngredientParts] ["Carnation Evaporated Milk", "granulated sugar", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.4 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 0.9 [SodiumContent] 4.2 [CarbohydrateContent] 6.3 [FiberContent] 0.4 [SugarContent] 5.3 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 80 squares [RecipeInstructions] Line 9-inch (2.5 L] square cake pan with foil; set aside. In medium heavy saucepan, combine evaporated milk and sugar; cook over medium heat, stirring, until mixture comes to full boil. Boil for 3 minutes, stirring constantly; remove from heat. Add chocolate chips and liqueur; stir vigorously until chocolate is melted and smoothly combined. Pour into prepared pan. Refrigerate for 2 to 3 hours or until firm. Cut into 1-inch (2.5 cm] squares. Toss squares in chocolate drink mix until coated. Place in foil or paper candy cups and keep refrigerated until just before serving. (Squares can be layered between waxed paper in airtight container and refrigerated for up to 1 week.] Alcohol Tip: For a nonalcohol version, substitute hot strong coffee made with Nescafe Rich Blend. Instant Coffee or Nescafe Instant Espresso. for the liqueur.
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[Name] Windsor Canada Goose [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-22T05:51:00Z [Description] Make and share this Windsor Canada Goose recipe from Food.com. [Images] character(0) [RecipeCategory] Goose [Keywords] ["Poultry", "Apple", "Fruit", "Meat", "Canadian", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "8", "2", "5", NA, "1/2", "1/4", "3/4", NA, "1", "4"] [RecipeIngredientParts] ["goose", "buttermilk", "prunes", "apples", "bacon", "butter", "butter", "flour", "beef", "chicken broth", "salt", "sour cream", "currant jelly"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1095.9 [FatContent] 78.2 [SaturatedFatContent] 31.6 [CholesterolContent] 250.8 [SodiumContent] 439.8 [CarbohydrateContent] 41.5 [FiberContent] 3.3 [SugarContent] 27.8 [ProteinContent] 56.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Soak goose in buttermilk at least 4 hours in refrigerator. Wash bird and drain.", "Stuff with prunes and apples. Truss and wrap in bacon. Cover tightly with heavy duty foil.", "Bake until tender at 325 degrees F. for about 3 hours. Baste with butter to brown.", "Sauce: Melt butter in sauce pan. Stir in flour with whisk.", "Add broth and heat stirring constantly. Just before serving add sour cream and jelly.", "Heat and serve. Note: Remove fruit from goose before serving and arrange on platter around it." ]
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[Name] Smoky Sausage White Bean Stew With Cornmeal Dumplings [AuthorId] 1952 [AuthorName] hcopeland [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Smoky Sausage White Bean Stew With Cornmeal Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "3", "1/2", "1", "2", "2", "1", "1 1/4", "1", "1", "1/2", "1/4", "2", "1/2", "2/3"] [RecipeIngredientParts] ["onion", "carrots", "smoked sausage", "chicken broth", "water", "cabbage", "great northern beans", "pepper", "bay leaf", "shortening", "parsley", "ground black pepper", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 421.5 [FatContent] 25.6 [SaturatedFatContent] 7.5 [CholesterolContent] 40.4 [SodiumContent] 862.8 [CarbohydrateContent] 30.6 [FiberContent] 8.9 [SugarContent] 5.8 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 6-qt Dutch oven or large saucepan with lid, heat oil over med-high heat; add onion and carrots. cook and stir until carrots are tender. Stir in sausage; cook until lightly browned. Add remaining STEW ingredients; bring to boil. Reduce heat; simmer 15-20 minutes or until cabbage is tender. Remove and discard bay leaf. In medium bowl, combine flour and corn meal. With pastry blender or two knives, cut shortening into very small pieces to evenly distribute into dry ingredients until mixture resembles coarse crumbs. Stir in parsley and pepper. Add milk; stir just until dry ingredients are moistened. Drop by tablespoonfuls over simmering stew. cover and cook over med-low heat 10-15 minutes or until dumplings are firm.
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[Name] Peanut Butter Fudge III [AuthorId] 1952 [AuthorName] hcopeland [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-11-22T05:57:00Z [Description] Make and share this Peanut Butter Fudge III recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/47/97/picRkNMUF.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "margarine", "evaporated milk", "peanut butter", "marshmallow cream"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 1529.8 [FatContent] 62.4 [SaturatedFatContent] 13.0 [CholesterolContent] 0.0 [SodiumContent] 696.1 [CarbohydrateContent] 241.9 [FiberContent] 3.1 [SugarContent] 223.0 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] 5 lbs [RecipeInstructions] Combine sugar, butter and milk in heavy cookware. Mix well and cook on med. heat until boiling. Let boil for 10 mins. Remove from stove and add Marshmallow cream and peanut butter. Beat well. Pour into greased pan. Let cool. If you want chocolate add 1-12oz. bag semi-sweet morsels in stead of peanut butter. She told me the trick was to get fine ground sugar. Someone told me to make sure you have a good heavy pot. Like old pressure cookers.
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[Name] Pineapple Cheese Ball II [AuthorId] 1952 [AuthorName] hcopeland [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Pineapple Cheese Ball II recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Cheese", "Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["cream cheese", "pineapple", "pecans", "green pepper", "onions", "seasoning salt"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 80.6 [FatContent] 7.9 [SaturatedFatContent] 2.8 [CholesterolContent] 12.5 [SodiumContent] 33.7 [CarbohydrateContent] 1.9 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 40 appetizer [RecipeInstructions] ["Beat cream cheese with fork until smooth.", "Gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill.", "Shape into ball; roll in remaining nuts.", "Refrigerate until well chilled.", "Garnish with pineapple slices, cherries and parsley.", "Makes about 40 appetizer servings.", "The green pepper gets liquid when you process it in the food processor.", "I have to blot it with a paper towel.", "When I made the ball with the low fat cream cheese I either did not drain the green pepper and pineapple well or it was the cream cheese. Ever since I have used full fat cream cheese and have not had a problem." ]
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[Name] Yellow Rice II [AuthorId] 1598 [AuthorName] Miss Daisy [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-11-22T06:24:00Z [Description] Make and share this Yellow Rice II recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["South African", "African", "Asian", "Indian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1/2", "2"] [RecipeIngredientParts] ["polished rice", "turmeric", "cinnamon stick", "salt", "seedless raisins", "sultana", "butter"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 66.2 [FatContent] 1.4 [SaturatedFatContent] 0.8 [CholesterolContent] 3.4 [SodiumContent] 398.2 [CarbohydrateContent] 14.2 [FiberContent] 0.6 [SugarContent] 11.4 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put rice, turmeric, cinnamon, salt and sugar in a saucepan. Cover with water and boil for 15 minutes, or until rice is tender and all moisture has been absorbed. Add raisins and steam in a colander over boiling water for 30 minutes. Remove cinnamon stick, fluff with butter and serve.
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[Name] Pork Cranberry Saute [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-22T06:26:00Z [Description] Make and share this Pork Cranberry Saute recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["fresh cranberries", "reduced-sodium chicken broth", "orange marmalade", "ginger", "dried rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.0 [FatContent] 7.7 [SaturatedFatContent] 1.9 [CholesterolContent] 73.8 [SodiumContent] 79.8 [CarbohydrateContent] 16.9 [FiberContent] 1.4 [SugarContent] 13.1 [ProteinContent] 24.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place pork between two sheets of plastic wrap and flatten to 1/4 inch thickness with a meat mallet. .", "Heat oil in a large non-stick skillet over medium high heat. Add pork in batches and cook 1 1/2 minutes on each side or until no longer pink. Remove and set aside.", "Add remaining ingredients to skillet and cook over medium low heat for 10 to 12 minutes or until cranberry skins pop and sauce thickens.", "Add pork and heat through. Season with salt and pepper.", "Serve with baked sweet potato and green beans." ]
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[Name] Pork Cacciatore [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-22T06:28:00Z [Description] Make and share this Pork Cacciatore recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "8", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["garlic", "mushrooms", "dry red wine", "cooking wine", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 324.6 [FatContent] 21.3 [SaturatedFatContent] 7.1 [CholesterolContent] 73.5 [SodiumContent] 147.0 [CarbohydrateContent] 3.2 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large non-stick skillet over medium high heat. Cook pork pieces until no longer pink on outside, about 3 to 4 minutes. Add garlic, Italian seasoning and mushrooms. Cook 5 minutes longer. Stir in pasta sauce and wine. Simmer for 10 to 15 minutes until pork is tender and sauce thickens slightly. Serve sprinkled with Parmesan cheese. Serve with pasta, breadsticks and green salad.
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[Name] Grilled Jalapeno Buffalo Burgers [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 1999-11-22T06:31:00Z [Description] Make and share this Grilled Jalapeno Buffalo Burgers 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/48/05/picN0MY8g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/05/pickjoNxb.jpg"] [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/2", "3", "1", "2", "6 -8", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["hamburger", "onion", "garlic clove", "water", "ancho chili", "red wine vinegar", "dry mustard", "garlic clove", "light olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 309.1 [FatContent] 16.1 [SaturatedFatContent] 2.7 [CholesterolContent] 78.4 [SodiumContent] 97.5 [CarbohydrateContent] 3.8 [FiberContent] 0.9 [SugarContent] 1.6 [ProteinContent] 35.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix meat, onion, peppers, and garlic together. Mix well. Shape into preferred sized patties. Brush the grill with vegetable oil. Next, place the patties onto the grill. Make sure they are place approximately 4 inches from medium heated coals. Turn them only once--about 4 - 6 minutes for a medium doneness. **NOTE: You can also broil these as well.Placing the patties about 3 inches from the heat source. Turning only once.**. Serve with the hot chile sauce. HOT CHILE SAUCE Boil the water, adding the chilis. Boil for 5 minutes and drain. Remove the stems and remove from heat. Cool. Add this to a blender and add the following: vinegar, mustard, and garlic. Blend until the chiles are finely chopped. On low speed, gradually add the oil. Blend until smooth and creamy.
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[Name] Shipboard Chinese Stir-Fry [AuthorId] 1953 [AuthorName] Kent Hunter-Duvar [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-22T06:36:00Z [Description] I'm a sailor, and this is a quick, easy meal, cooked in one pan, over a single burner and that can be prepared from primarily canned ingredients (the only refrigeration on board ship is a large icebox.) Whole meal in under 10 minutes and the crew loves it. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["White Rice", "Poultry", "Rice", "Meat", "Chinese", "Asian", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["brown sugar", "chicken piece", "fresh snow pea", "soy sauce", "Minute Rice"] [AggregatedRating] 5.0 [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] 1.0 [RecipeYield] nan [RecipeInstructions] Boil the water and add the \"minute\" rice and set aside. Open a can of Chinese \"Hot & Sour\" soup (adding a bit of brown sugar] and heat. While it is heating open, rinse and drain a can of stir fry vegetables, a can of chicken pieces (not flakes] and rinse some fresh snow peas. Remove soup from burner, put on fry pan, add some sesame oil, toss in vegertables and peas, toss a few times, add chicken, stir about 2 minutes and add some soy sauce and served.
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[Name] Cooking a Turkey in a Bag [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-22T06:42:00Z [Description] This is the way I have cooked my turkey for the last 40 years and my Mother and Aunt before me. It turns out just wonderful. [Images] character(0) [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Thanksgiving", "< 15 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["20", "2", NA] [RecipeIngredientParts] ["turkey", "butter"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 726.4 [FatContent] 36.4 [SaturatedFatContent] 10.3 [CholesterolContent] 308.7 [SodiumContent] 295.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 92.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Stuff your turkey as you normally would. Open one brown paper bag inside another one. Butter the inside of the inside bag real well. Slide the turkey into the brown bags, fold up the end of the bags and staple together. Put the turkey (in bag] into the roasting rack (rack being inside of roasting pan]. Bake at 325 F. for 20 min. per pound. THAT IS IT! No basting, no nothing. It turns out very juicy, very brown and just plain great!
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[Name] Mom's Oatmeal Cake [AuthorId] 1837 [AuthorName] PRuehrwein [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-22T06:45:00Z [Description] Make and share this Mom's Oatmeal Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1", "1", "1", "1", "1", "1 1/2", "2", "1", "1/2", "1/4", "3/4", "1/4", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["boiling water", "old-fashioned oatmeal", "applesauce", "granulated sugar", "brown sugar", "vanilla", "flour", "eggs", "egg substitute", "baking soda", "salt", "nutmeg", "cinnamon", "margarine", "brown sugar", "coconut"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 4608.4 [FatContent] 139.2 [SaturatedFatContent] 55.3 [CholesterolContent] 372.0 [SodiumContent] 3761.0 [CarbohydrateContent] 808.5 [FiberContent] 34.0 [SugarContent] 530.1 [ProteinContent] 60.3 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Pour boiling water over oats; cover and let stand 20 minutes. Cream butter and sugar until fluffy. Blend in vanilla and eggs. Add to oat mixture; mix well. Stir together dry ingredients; add to creamed mixture, mixing well. Pour into 13x9 pan coated with cooking spray. Bake at 350 degrees for 45 minutes. Do NO T remove from pan. FROSTING Combine all ingredients and spread on cake. Broil until golden brown.
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[Name] Easy Boston Cream Cake [AuthorId] 1837 [AuthorName] PRuehrwein [CookTime] PT1H40M [PrepTime] PT15M [TotalTime] PT1H55M [DatePublished] 1999-11-23T05:18:00Z [Description] **This glaze is the best!! If you are looking for a frosting that is the closest thing to fudge this side of heaven, this is it! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Weeknight", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/3", "3", "1", "1", "2", "1/4", "1/4", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["water", "eggs", "instant vanilla flavor pudding and pie filling", "milk", "powdered sugar", "margarine", "powdered sugar", "vanilla", "hot water"] [AggregatedRating] 3.5 [ReviewCount] 8.0 [Calories] 598.7 [FatContent] 25.8 [SaturatedFatContent] 4.8 [CholesterolContent] 75.3 [SodiumContent] 708.4 [CarbohydrateContent] 85.5 [FiberContent] 1.9 [SugarContent] 57.6 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Prepare batter for cake layer as directed on box and bake as directed using (2] 8 round baking pans. Remove one layer from pan and cool.", "Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened.", "Spread pudding between layers.", "Spread with Chocolate Glaze. Cover and refrigerate.", "Chocolate Glaze: Blend melted butter and cocoa.", "Stir in powdered sugar and vanilla.", "Stir in water, 1 tablespoons at a time, until glaze is desired consistency.", "Beat until smooth and use immediately." ]
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[Name] Mary's Graham Cracker Cookies [AuthorId] 1837 [AuthorName] PRuehrwein [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T05:20:00Z [Description] Make and share this Mary's Graham Cracker Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Low Protein", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2"] [RecipeIngredientParts] ["reduced fat margarine", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1187.4 [FatContent] 90.0 [SaturatedFatContent] 14.8 [CholesterolContent] 0.0 [SodiumContent] 2227.2 [CarbohydrateContent] 100.9 [FiberContent] 0.0 [SugarContent] 99.9 [ProteinContent] 1.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Line jelly roll pan with graham crackers. Combine margarine and sugar in saucepan. Heat to boiling and boil 2 minutes. Remove from heat and pour over crackers. Sprinkle chopped walnuts over this. Bake 10 minutes at 350 degrees. Remove from oven and turn off. Let cool 2 minutes and sprinkle chocolate chips over top. Return to oven long enough to melt chips. Swirl chocolate over top. Cool 5 minutes and cut into squares. **These bars taste just like English Toffee bars. The key is to make sure that all the edges of the crackers are touching when you pour the margarine mixture over it. You may need to adjust a little bit. This way, when you bake the bottom layer, it forms a crispy crust. Paula Ruehrwein Omaha Ne
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[Name] One Pan Beefy Mac [AuthorId] 1902 [AuthorName] jynxx6969 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this One Pan Beefy Mac 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/48/11/pic6TvHPW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/11/picWt6uMI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/11/pic6GMMdQ.jpg"] [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "1", "1", "2", "1", "1/4", "1/4", "4"] [RecipeIngredientParts] ["beef", "onion", "garlic", "water", "beef broth", "tomato sauce", "fresh parsley", "chili powder", "sweet basil", "oregano", "elbow macaroni"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 616.0 [FatContent] 41.4 [SaturatedFatContent] 17.0 [CholesterolContent] 56.2 [SodiumContent] 751.5 [CarbohydrateContent] 47.1 [FiberContent] 3.7 [SugarContent] 6.7 [ProteinContent] 13.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In 4-quart saucepan, brown ground beef until almost done; drain off excess fat. Add onion and garlic and cook until onion is tender but not brown. Stir in water, beef broth, tomato sauce and seasonings; bring to a boil. Add elbow macaroni and return to a boil. Cover and cook, stirring frequently, 12 minutes or until elbow macaroni is tender. Salt and pepper to taste; sprinkle with Parmesan cheese.
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[Name] Skillet Beef and Shells [AuthorId] 1902 [AuthorName] jynxx6969 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Skillet Beef and Shells recipe from Food.com. [Images] character(0) [RecipeCategory] Pasta Shells [Keywords] ["Meat", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "2", "1/2"] [RecipeIngredientParts] ["beef", "onion", "water", "Worcestershire sauce", "shell macaroni", "cheddar cheese"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 1021.7 [FatContent] 86.6 [SaturatedFatContent] 36.8 [CholesterolContent] 127.2 [SodiumContent] 793.9 [CarbohydrateContent] 42.6 [FiberContent] 3.3 [SugarContent] 14.8 [ProteinContent] 18.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Add soup, water and Worcestershire. Heat to a boil. Add macaroni. Reduce heat to low. Cover and cook 20 minutes or until shells are cooked, stirring often. Sprinkle with cheese. Let stand 5 minutes.
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[Name] Holiday Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T05:27:00Z [Description] Make and share this Holiday Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Kid Friendly", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "5", "1/2", "1", "1"] [RecipeIngredientParts] ["marshmallow cream", "pecans", "vanilla extract", "sugar", "margarine", "salt", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1975.8 [FatContent] 85.9 [SaturatedFatContent] 28.0 [CholesterolContent] 21.4 [SodiumContent] 371.6 [CarbohydrateContent] 314.9 [FiberContent] 10.3 [SugarContent] 278.4 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] 5 lbs [RecipeInstructions] Butter a large pan (9 x 13-inch]. Open chocolate chip packages and marshmallow cream. Have pecans ready to pour in the fudge. These ingredients need to be added the instant the cooked mixture is removed from heat. Into a 4-quart saucepan, measure sugar, then add butter, salt and evaporated milk, stirring constantly; cook gently over medium heat to soft ball stage. It will take about 20 minutes from the time the ingredients are put on to cook. Remove from heat. Immediately, add chocolate chips, marshmallow cream, pecans and vanilla; stir quickly and vigorously until chocolate chips are melted and all ingredients are well blended. When mixture begins to thicken, turn into well buttered pan; cool. Please allow several days for your submission to appear.
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[Name] Lemony Herbed Drumsticks [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T05:32:00Z [Description] Make and share this Lemony Herbed Drumsticks recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["3 -4", "2", "1/2", "1", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["chicken drumsticks", "lemon juice", "white wine", "marsala", "olive oil", "dried rosemary", "onion", "garlic"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 2445.1 [FatContent] 132.1 [SaturatedFatContent] 34.5 [CholesterolContent] 1105.5 [SodiumContent] 1141.3 [CarbohydrateContent] 11.1 [FiberContent] 1.0 [SugarContent] 3.6 [ProteinContent] 263.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Put drumsticks in a large plastic bag. Mix all remaining ingredients together and add to the drumsticks, turning bag to cover all. Refrigerate for 2 to 4 hours or overnight. Put everything in the crock pot and cook for 5 to 6 hours on low. Place drumsticks in a baking pan and broil for a few minutes to brown, then serve.
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[Name] Mandarin Beef [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T05:34:00Z [Description] Make and share this Mandarin Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4 - 1/2", "1/8", "1/2", "2", "1", "1", "1/2", "1/3", "2"] [RecipeIngredientParts] ["reduced sodium soy sauce", "garlic", "sugar", "ginger", "boneless beef sirloin", "bamboo shoots", "green pepper", "carrot", "green onion", "rice"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 523.6 [FatContent] 10.0 [SaturatedFatContent] 2.0 [CholesterolContent] 34.0 [SodiumContent] 315.1 [CarbohydrateContent] 85.4 [FiberContent] 3.9 [SugarContent] 4.1 [ProteinContent] 21.5 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] In a small bowl, combine all marinade ingredients; mix well. Add beef, stirring to coat. Cover. Marinate at room temperature for 15 minutes. In a 10-inch skillet, heat oil over medium heat. Add beef and marinade, and stir-fry until meat is no longer pink. Remove meat from skillet; set aside. Add vegetables. Stir-fry until tender-crisp. Return beef to skillet. Stir-fry until heated. Serve over rice.
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[Name] Cookie Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T05:30:00Z [Description] Make and share this Cookie Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["instant vanilla pudding", "buttermilk", "Cool Whip", "mandarin orange", "french-style ladyfinger cookie"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1192.5 [FatContent] 60.2 [SaturatedFatContent] 51.2 [CholesterolContent] 9.8 [SodiumContent] 1740.5 [CarbohydrateContent] 156.0 [FiberContent] 0.0 [SugarContent] 156.0 [ProteinContent] 10.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix vanilla pudding and buttermilk. Stir in Cool Whip and drained Mandarin oranges. Let set overnight. Before serving, stir in the 1 cup crushed Fudge Strip cookies.
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[Name] Lemon Cherry Icebox Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Lemon Cherry Icebox Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Healthy", "Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", NA, "1"] [RecipeIngredientParts] ["sour pitted cherries", "lemon juice", "sweetened condensed milk", "graham cracker crust"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.8 [FatContent] 16.2 [SaturatedFatContent] 6.0 [CholesterolContent] 24.1 [SodiumContent] 324.5 [CarbohydrateContent] 83.7 [FiberContent] 1.4 [SugarContent] 54.1 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine sweetened condensed milk with lemon juice until thickened. Add drained sour cherries and almond extract (to taste]. Pour into graham cracker crust and chill for 1 hour.
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[Name] Sour Cherry Jell-O Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT4H [TotalTime] PT4H10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Sour Cherry Jell-O Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Gelatin", "Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/4", "3", "3", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["sour cherries", "pineapple", "sugar", "flour", "pecans", "banana", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.3 [FatContent] 17.6 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 136.5 [CarbohydrateContent] 70.1 [FiberContent] 3.6 [SugarContent] 45.5 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] In a medium size saucepan cook sour cherries, pineapple, sugar and flour until sugar is dissolved. Remove from heat and add almond extract, red food coloring and cherry Jell-O. Cool in refrigerator until thickened. Add pecans and banana slices. Pour into baked 9 inch pie shell. Top with Cool Whip. Keep refrigerated.
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[Name] Fresh Cherry Tart [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Fresh Cherry Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2 1/2", "1 1/4", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "milk", "miniature marshmallows", "instant vanilla pudding", "fresh cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2539.8 [FatContent] 124.8 [SaturatedFatContent] 77.2 [CholesterolContent] 429.8 [SodiumContent] 2342.3 [CarbohydrateContent] 342.1 [FiberContent] 12.2 [SugarContent] 227.3 [ProteinContent] 27.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt margarine and marshmallows. Add Rice Krispies. Mix well. Form into pie pan (greased]. In mixing bowl, combine milk, softened Cool Whip, almond extract and pudding mix. Pour into Rice Krispie shell. Top with fresh cherries.
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[Name] Poor Boys-Italian Beef [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT12H [PrepTime] PT10M [TotalTime] PT12H10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Poor Boys-Italian Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "European", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["salt", "pepper", "garlic powder", "dry mustard", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.5 [FatContent] 10.3 [SaturatedFatContent] 3.9 [CholesterolContent] 145.2 [SodiumContent] 1350.4 [CarbohydrateContent] 2.8 [FiberContent] 0.6 [SugarContent] 0.3 [ProteinContent] 49.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place roast in crock-pot with water to cover, about 1-inch. Mix ingredients and place over roast. Cook on low 12 to 14 hours. Separate with fork and serve on buns or bread.
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[Name] Roast Beef Poor Boys [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Roast Beef Poor Boys recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "European", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3 -5", "1", "1", "1", "1", "1", "1 - 1 1/2"] [RecipeIngredientParts] ["beef roast", "salt", "garlic powder", "pepper", "dry mustard", "Worcestershire sauce", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1756.9 [FatContent] 58.1 [SaturatedFatContent] 22.7 [CholesterolContent] 898.1 [SodiumContent] 8150.6 [CarbohydrateContent] 13.6 [FiberContent] 2.2 [SugarContent] 2.4 [ProteinContent] 298.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place roast in crock-pot with all ingredients. Cook on low until meat is tender. Shred meat with fingers and place in pot with juices. Serve on hard rolls.
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[Name] Working Woman's Poor Boys [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Working Woman's Poor Boys recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "European", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3 -4", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["garlic powder", "Worcestershire sauce", "salt", "Tabasco sauce", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3529.7 [FatContent] 266.4 [SaturatedFatContent] 107.8 [CholesterolContent] 939.0 [SodiumContent] 3313.4 [CarbohydrateContent] 14.5 [FiberContent] 1.6 [SugarContent] 6.1 [ProteinContent] 251.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place frozen chuck roast in roaster and cover completely with water. Add other ingredients. Cook in oven all day at 275 degrees. Separate any bones or excess fat. Shred meat with a fork or electric mixer. Save some of the juice from the roaster pan to season the meat after shredded. Serve on Kaiser rolls or French bread.
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[Name] Kahlua II [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T05:44:00Z [Description] Make and share this Kahlua II recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "1", "2"] [RecipeIngredientParts] ["instant coffee", "boiling water", "sugar", "brandy", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2284.5 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 17.8 [CarbohydrateContent] 412.1 [FiberContent] 0.0 [SugarContent] 400.2 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 2 fifths [RecipeInstructions] Combine instant coffee and boiling water, and stir until dissolved. Stir sugar into coffee mixture over low heat until sugar is completely dissolved. Cool. Add brandy and vanilla. Bottle and let set 1 month. Liqueur thickens with time (not thyme, time!].
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[Name] Pecan Pie Tarts [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-11-23T05:42:00Z [Description] Make and share this Pecan Pie Tarts recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "6", "1 1/2", "2", "2", "1 1/2", "1", "2"] [RecipeIngredientParts] ["flour", "butter", "cream cheese", "brown sugar", "butter", "eggs", "salt", "vanilla", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 508.6 [FatContent] 34.9 [SaturatedFatContent] 14.3 [CholesterolContent] 89.0 [SodiumContent] 496.9 [CarbohydrateContent] 46.1 [FiberContent] 2.3 [SugarContent] 28.0 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 12 tarts [RecipeInstructions] Mix crust ingredients together and press into tart tins. Mix filling ingredients together and spoon into tart shells. Bake 25 minutes at 350 degrees Fahrenheit.
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[Name] Traditional Tourtiere [AuthorId] 1796 [AuthorName] Frank Butcher [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T05:46:00Z [Description] Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Meat", "Canadian", "Christmas", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "1/4", "3", "2 1/2", "1/8", "1/8", "1/8", "1", NA, "3", "2"] [RecipeIngredientParts] ["duck", "beef", "salt pork", "onions", "salt", "pepper", "cinnamon", "clove", "nutmeg", "potatoes", "boiling water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 691.7 [FatContent] 55.0 [SaturatedFatContent] 20.1 [CholesterolContent] 116.0 [SodiumContent] 832.7 [CarbohydrateContent] 25.8 [FiberContent] 3.4 [SugarContent] 2.0 [ProteinContent] 22.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator. The next day, prepare potatoes and then prepare pastry. Preheat oven to 450 degrees F. Use 2/3 of pastry to line the bottom (not the sides] of a 4 to 4-1/2 quart coverable pot. Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water. Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes. Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender. Uncover and let rest about 5 minutes. Serve hot.
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[Name] Christmas Pudding [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Christmas Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "< 15 Mins", "Steam"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/2", "1", "1", "3/4", "2", "1", "4", "1/2", "1/4", "1", "3/4"] [RecipeIngredientParts] ["flour", "salt", "cinnamon", "nutmeg", "allspice", "clove", "suet", "lemon", "raisins", "sugar", "eggs", "brandy", "rum", "milk", "walnuts", "golden raisin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6248.5 [FatContent] 327.1 [SaturatedFatContent] 137.2 [CholesterolContent] 1009.2 [SodiumContent] 3110.5 [CarbohydrateContent] 686.6 [FiberContent] 37.0 [SugarContent] 368.7 [ProteinContent] 99.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sift flour, salt and spices together. Put suet, breadcrumbs, sugar, eggs, brandy, milk and lemon peel and juice into bowl. Mix well. Stir in nuts and fruit. Add dry ingredients and mix well. Turn batter into thoroughly greased 2-quart mold. Cover tightly with greased cover or aluminum foil, waxed paper or parchment. Place mold on trivet or rack in steamer or deep kettle. Pour boiling water into steamer about half the height of mold. Cover and steam pudding for four hours. Add more boiling water if necessary during steaming. Remove pudding and unmold on serving plate. Serve with Hard Sauce or whipped cream.
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[Name] Holiday Eggnog Bread [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T05:59:00Z [Description] Make and share this Holiday Eggnog Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Christmas", "Sweet", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "3/4", "1", "3/4", "1/2", "1 1/2", "3/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "walnuts", "egg", "sugar", "nutmeg", "cherries"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 176.4 [FatContent] 7.0 [SaturatedFatContent] 2.7 [CholesterolContent] 27.9 [SodiumContent] 201.3 [CarbohydrateContent] 25.2 [FiberContent] 0.8 [SugarContent] 9.3 [ProteinContent] 3.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Sift dry ingredients together including sugar. Combine eggnog, melted butter and egg. Stir into dry ingredients just to blend. Blend in nuts and fruits. Place mixture into a greased and floured 9 inch loaf pan. Bake in a preheated 350F oven about 60 to 70 minutes or tested done. Remove from pan and cool completely before slicing.
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[Name] Scotch Broth [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T06:02:00Z [Description] Make and share this Scotch Broth recipe from Food.com. [Images] character(0) [RecipeCategory] Stocks [Keywords] ["Lamb/Sheep", "Meat", "Low Cholesterol", "Healthy", "Winter", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "1/2", "1", "6", "2", "1/4"] [RecipeIngredientParts] ["stewing lamb", "water", "leek", "salt", "fresh parsley", "pearl barley", "carrot", "peppercorns", "bay leaves", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.3 [FatContent] 8.3 [SaturatedFatContent] 2.9 [CholesterolContent] 98.3 [SodiumContent] 903.6 [CarbohydrateContent] 17.3 [FiberContent] 3.6 [SugarContent] 1.8 [ProteinContent] 32.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut lamb into small cubes. Place in deep pot with barley. Cover well with cold water. Bring to a boil. Skim off the foam, then simmer about 1/2 hour. Add carrots, leek, bay leaves, peppercorns, salt and a sprig of parsley. Bring to a boil again; reduce heat and simmer, stirring occasionally, for 1 hour. Stir in chopped parsley and heat through. Serve with hot crusty bread.
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[Name] Six-Layer Dinner [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T06:03:00Z [Description] This is one of my more obscure comfort foods. It's a recipe that's no longer included in Betty Crocker cookbooks. The original called for a greased casserole (I don't find that necessary, because of the hamburger), 2 cups of celery (sorry, my first job was in a Chinese Restaurant - took me years to be able to eat cooked celery again at all), a measured total of salt (2 tsp.) and pepper (1/4 tsp.), and a garnish of green pepper on top. But this is how *I* make it: [Images] character(0) [RecipeCategory] Meat [Keywords] ["Lactose Free", "Free Of...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["potatoes", "celery", "ground beef", "onion", "green pepper", "tomatoes"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 230.4 [FatContent] 11.6 [SaturatedFatContent] 4.5 [CholesterolContent] 51.4 [SodiumContent] 70.9 [CarbohydrateContent] 15.4 [FiberContent] 2.9 [SugarContent] 4.0 [ProteinContent] 16.2 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] Place in layers in a 2 quart casserole, seasoning each layer with salt and pepper. Bake at 350F for 2 hours. Adapted from Betty Crocker, 1950 Enjoy!
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[Name] Ugly Duckling Pudding Cake [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-11-23T06:06:00Z [Description] This comes from my personal archives from years back. I have no idea how the cake got it's name but it quite good. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1/4", "1/2", "1/2", "1/2", "1/2", "1 1/3", "1/2"] [RecipeIngredientParts] ["instant lemon pudding mix", "coconut", "eggs", "brown sugar", "butter", "sugar", "coconut", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 581.7 [FatContent] 33.3 [SaturatedFatContent] 17.1 [CholesterolContent] 86.2 [SodiumContent] 528.3 [CarbohydrateContent] 67.5 [FiberContent] 3.9 [SugarContent] 40.5 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Blend all cake ingredients except for brown sugar and nuts and beat 4 minutes with electric mixer at med. speed. Pour into a well greased 9 x 13 pan. Sprinkle with the brown sugar and nuts. Bake in a 325F oven about 45 minutes or tested done. Cool 15 minutes. Meanwhile make glaze by combining glaze ingredients and boiling for 2 minutes. Pour over warm cake.
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[Name] Cranberry Burgundy Sauce [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T06:10:00Z [Description] Make and share this Cranberry Burgundy Sauce 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/48/34/picAUqfFR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/34/picxSi32u.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/2", "2"] [RecipeIngredientParts] ["cranberry sauce", "brown sugar", "Burgundy wine", "prepared mustard"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 938.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 197.8 [CarbohydrateContent] 219.3 [FiberContent] 0.3 [SugarContent] 211.9 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients in sauce pan and heat to boiling. Stir until sugar has dissolved. Spoon over ham or chicken while they cook. Use remaining sauce to accompany dinner.
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[Name] Marzipan Bars [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 1999-11-23T06:12:00Z [Description] Make and share this Marzipan Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "flour", "brown sugar", "salt"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 61.5 [FatContent] 3.9 [SaturatedFatContent] 2.4 [CholesterolContent] 10.2 [SodiumContent] 76.7 [CarbohydrateContent] 6.2 [FiberContent] 0.1 [SugarContent] 2.2 [ProteinContent] 0.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Mix and press into 9x9 inch pan. Bake 5 minutes at 350. Spread with 1/3 cup any kind of jam. Filling: 1/2 cup butter 2 eggs 2/3 cup white sugar 2/3 cup flour 1 teaspoons salt. Separate batter into 3 bowls and colour pink, green and white as desired. Spread over base and bake for 35 minutes at 350 degrees. Ice as desired (almond flavoured butter icing is good].
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[Name] Brandy Fruit Pot [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T06:14:00Z [Description] Make and share this Brandy Fruit Pot recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "2 1/2", "1", "1"] [RecipeIngredientParts] ["oranges", "fresh pineapple", "fresh pears", "fresh cherries", "grapes", "white sugar", "cinnamon stick", "apricot brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2759.7 [FatContent] 2.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 711.2 [FiberContent] 34.4 [SugarContent] 660.0 [ProteinContent] 12.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine fruit and sugar. Let stand 3 hours. stirring once or twice. Tie cinnamon in cheesecloth bag. Add to fruit and brandy. Cover loosely and let stand at least 1 week, stirring once a day. To keep pot going, add 1 cup sugar and 2 cup fruit to replace every 2 cup removed. The fruit pot may be started at the beginning of the summer with strawberries, oranges and grapes. Add more fruit and sugar as they come into season - e.g. raspberries, peaches, pears, melon balls. Keep refrigerated or in a cold room. You can keep one going all year round in your refrigerator.
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[Name] Roasted Garlic Dip [AuthorId] 1572 [AuthorName] Ed Paulhus [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T06:16:00Z [Description] Make and share this Roasted Garlic Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "2", "1/4", "1/8"] [RecipeIngredientParts] ["garlic", "Philadelphia Cream Cheese", "dry marsala wine", "olive oil", "salt", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1240.5 [FatContent] 106.8 [SaturatedFatContent] 53.7 [CholesterolContent] 249.5 [SodiumContent] 1754.2 [CarbohydrateContent] 48.1 [FiberContent] 3.0 [SugarContent] 1.9 [ProteinContent] 25.1 [RecipeServings] nan [RecipeYield] 1 1/2 cups. [RecipeInstructions] ["Preheat oven to 350 degrees.", "Remove outer papery skin from both heads of garlic, leaving heads intact; place in small baking dish. Add water to dish to 1-inch depth;cover with foil.", "Bake 1 hour or until garlic is tender, basting occasionally.", "Remove skins from garlic cloves; place garlic in food processor container with steel blade attached or blender.", "Add remaining ingredients; process until smooth.", "Chill. Garnish with chopped fresh chives and red pepper, if desired. Serve with vegetable dippers." ]
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[Name] Artichoke Heart Dip [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-11-23T06:21:00Z [Description] Make and share this Artichoke Heart Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/38/picKfkR9K.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/38/picuQDkgP.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", NA, NA] [RecipeIngredientParts] ["mayonnaise", "sour cream", "parmesan cheese", "water-packed artichoke hearts", "garlic powder", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 431.0 [FatContent] 28.6 [SaturatedFatContent] 17.3 [CholesterolContent] 88.0 [SodiumContent] 1529.0 [CarbohydrateContent] 4.1 [FiberContent] 0.0 [SugarContent] 0.9 [ProteinContent] 38.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cut artichoke hearts into small pieces. Mix all ingredients together except paprika. Put into baking dish and sprinkle paprika on top for color. Bake at 350 degrees f for 20 minutes or until bubbly. Serve with crackers or baguette thins.
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[Name] California Apple Spinach Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T06:23:00Z [Description] Make and share this California Apple Spinach Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Low Protein", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1 1/2", "1 1/2", "6", "1/4", "1/4", "1/3", "1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["granny smith apples", "gala apples", "fresh mushrooms", "green onion", "bibb lettuce", "butter lettuce", "fresh spinach", "bacon", "feta", "blue cheese", "apple cider vinegar", "Worcestershire sauce", "garlic", "sugar", "dried oregano", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 180.8 [FatContent] 17.1 [SaturatedFatContent] 3.7 [CholesterolContent] 11.0 [SodiumContent] 153.7 [CarbohydrateContent] 4.9 [FiberContent] 1.0 [SugarContent] 3.2 [ProteinContent] 2.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients for dressing in bottle or jar. Shake well and refrigerate several hours to meld flavors. Just before serving, gently toss apples mushrooms and onions together in a large bowl. Add lettuce, spinach, bacon and dressing; blend well. Serve with cheese sprinkled on top.
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[Name] Cheesy Elbow Mac & Cheese [AuthorId] 1799 [AuthorName] Marian Allen [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-11-23T06:49:00Z [Description] Make and share this Cheesy Elbow Mac & Cheese 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/48/42/picFJzCEZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/42/01479069103.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/42/01490647649.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/42/01490647798.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/42/picZQ9m7O.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/42/picM09paI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/42/picqBuv0U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/42/picKCF1YQ.jpg"] [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "High In...", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "3/4", "1", "2", "1 1/2"] [RecipeIngredientParts] ["elbow macaroni", "butter", "all-purpose flour", "salt", "pepper", "milk", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 44.0 [Calories] 612.7 [FatContent] 33.2 [SaturatedFatContent] 20.6 [CholesterolContent] 102.5 [SodiumContent] 1082.8 [CarbohydrateContent] 51.3 [FiberContent] 1.8 [SugarContent] 1.7 [ProteinContent] 26.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni, drain. In saucepan melt butter, stir in flour, salt pepper and add milk and cook, while stirring until thickened and bubbly. Stir in 1 cup cheese until melted. Combine macaroni and sauce in buttered casserole. Sprinkle with remaining cheese and bake in 350 oven for 30 mins. Can sprinkle with a little paprika to aid in browning some.
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[Name] Deluxe Macaroni and Cheese [AuthorId] 1885 [AuthorName] Linda Sorichetti [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 1999-11-23T06:50:00Z [Description] Make and share this Deluxe Macaroni and Cheese 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/48/43/picuOJGRo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/43/picaV6vku.jpg"] [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "3/4", NA, "2", "1", NA, NA] [RecipeIngredientParts] ["small curd cottage cheese", "sour cream", "egg", "salt", "garlic", "sharp cheddar cheese", "elbow macaroni", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 340.6 [FatContent] 18.9 [SaturatedFatContent] 11.6 [CholesterolContent] 77.2 [SodiumContent] 646.6 [CarbohydrateContent] 22.9 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 19.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar cheese; mix well. Add macaroni and stir until coated. Transfer to a greased 2 1/2 quart baking dish. Top with bread crumbs. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Sprinkle with paprika if desired.
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[Name] Double Macaroni and Cheese [AuthorId] 1629 [AuthorName] Joy Boss [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-11-23T06:53:00Z [Description] Make and share this Double Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1 1/2", "1", "1/4", "1/4", "2", "1/2", "1/8"] [RecipeIngredientParts] ["elbow macaroni", "cheddar cheese", "cream-style cottage cheese", "flour", "butter", "milk", "salt", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 691.7 [FatContent] 34.9 [SaturatedFatContent] 21.6 [CholesterolContent] 104.9 [SodiumContent] 1045.7 [CarbohydrateContent] 59.6 [FiberContent] 2.2 [SugarContent] 1.6 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Alternate layers of macaroni, cheddar, and cottage cheese in a greased 2-quart baking dish; beginning with macaroni and ending with cheddar. Melt 1/4 cup butter; stir in flour to make a smooth mixture. Blend in milk gradually. Heat to boiling; stirring constantly. Cook until thickened about 2 mins. Add salt and pepper. Pour over macaroni and cheese. Bake at 375 degrees for 30-35 minutes.
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[Name] Praline Pecan Crunch [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T06:57:00Z [Description] Make and share this Praline Pecan Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Fruit", "Nuts", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "2", "1/2", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["pecan pieces", "light corn syrup", "brown sugar", "margarine", "butter", "vanilla", "baking soda"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 451.8 [FatContent] 22.2 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 330.1 [CarbohydrateContent] 62.1 [FiberContent] 5.3 [SugarContent] 23.4 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 10 cups [RecipeInstructions] Heat oven to 250 F. Combine cereal and pecans in 13x9-inch baking pan; set aside. In large microwaveable bowl, combine corn syrup, brown sugar and margarine. Microwave at HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling. Stir in vanilla and baking soda and pour over cereal mixture; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on baking sheet to cool; break into pieces.
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[Name] Dijon Dippers [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T07:04:00Z [Description] Make and share this Dijon Dippers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "2", "1", "1/2", "1", "1", "1", "12", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["buttermilk", "butter", "Dijon mustard", "parmesan cheese", "dried parsley", "zucchini", "sweet white onion", "fresh mushrooms", "low-fat plain yogurt", "green onion", "garlic", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.8 [FatContent] 1.9 [SaturatedFatContent] 1.1 [CholesterolContent] 4.7 [SodiumContent] 91.7 [CarbohydrateContent] 4.9 [FiberContent] 0.6 [SugarContent] 1.8 [ProteinContent] 2.5 [RecipeServings] 26.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F(200C]. In shallow bowl combine buttermilk, butter and mustard. In plastic bag combine bread crumbs, Parmesan cheese and parsley. Slice zucchini and onion 1 inch (2.5cm] thick. Separate onion into rings. Dip vegetables into buttermilk mixture then breadcrumb mixture to coat. Place on non-stick or lightly greased baking sheet. Bake about 6 minutes or until golden. Serve with Dijon Dip. DIJON DIP Combine all ingredients. Yield: 1 cup.
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[Name] Mamie Eisenhower's Fudge [AuthorId] 1949 [AuthorName] montanamarti [CookTime] PT8M [PrepTime] PT7M [TotalTime] PT15M [DatePublished] 1999-11-23T07:05:00Z [Description] In response to the request for Chocolate Fudge with Evaporated Milk, I have a recipe from my mother's collection which is for "Mamie Eisenhower's Fudge." It used Evaporated Milk, so thought I'd pass it along. It's quite old, and I'm going to type it exactly as it appears on her recipe card. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["4 1/2", "1", "1", "2", "3", "2", "1", "2", "1"] [RecipeIngredientParts] ["granulated sugar", "evaporated milk", "salt", "butter", "Baker's German's chocolate", "chocolate chips", "marshmallow whip", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 223.2 [FatContent] 6.4 [SaturatedFatContent] 2.8 [CholesterolContent] 3.0 [SodiumContent] 33.6 [CarbohydrateContent] 42.1 [FiberContent] 1.0 [SugarContent] 31.5 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 64 pieces [RecipeInstructions] Put granulated sugar in a sauce pan. Add evaporated milk, salt. and 2 tablespoons of butter. Let come to a boil and boil 6 minutes. Cut up chocolate fine and add Chocolate bits and Marshmallow Whip. Pour hot liquid on above and beat and beat until thick. Add chopped nut meats. Pour in 8x8x2 pan which has been greased with butter. Hope this works - I know my mother made excellent fudge every year at Christmas, and I think this is the recipe she used! Happy Holidays!
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[Name] Christmas Parson's Pudding [AuthorId] 1949 [AuthorName] montanamarti [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-23T07:07:00Z [Description] In response to a request for Christmas Pudding, I'm sending along a recipe which has been in our family for years. It's called Parson's Pudding. My sister-in-law makes a very similar Christmas Pudding but uses suet in her version (Suet Pudding). Parson's Pudding [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "3", "1"] [RecipeIngredientParts] ["butter", "molasses", "water", "raisins", "flour", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3589.6 [FatContent] 96.7 [SaturatedFatContent] 59.0 [CholesterolContent] 244.0 [SodiumContent] 2224.2 [CarbohydrateContent] 652.9 [FiberContent] 15.5 [SugarContent] 273.9 [ProteinContent] 44.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix above together with nuts and dates as desired. (I usually use about a cup of chopped pecans and a cup of chopped dates - use more or less according to your own tastes] Pour pudding mix into a can or mold and steam for 3 hours. When done, it is cake-like in texture. For the sauce: 2/3 cup butter mixed with 1 1/2 cup sugar and 2 Tbsp boiling water. Beat in 3 (very fresh] egg yolks. Add beaten whites last. Flavor with vanilla (about 1/2 tsp - again, to your own taste] Serve the sauce with the Pudding. Some people also like a \"hard sauce\" (brandy-flavored] on their pudding.
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[Name] Maple Glazed Sweet Potatoes [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Maple Glazed Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "3", "1/4", "2", "2", "1/3", "1 1/2"] [RecipeIngredientParts] ["sweet potatoes", "butter", "margarine", "maple syrup", "brown sugar", "coconut", "pecan halves", "miniature marshmallows"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 257.2 [FatContent] 7.4 [SaturatedFatContent] 3.0 [CholesterolContent] 11.4 [SodiumContent] 125.7 [CarbohydrateContent] 46.7 [FiberContent] 4.7 [SugarContent] 20.8 [ProteinContent] 2.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Spray an 8x8\" baking dish with nonstick cooking spray. In a 3 quart saucepan, place sweet potatoes and water to cover; heat to boiling. Reduce heat; cover and simmer 25-30 minutes until tender. Drain potatoes and cool slightly. Peel and cut into large chunks; place in prepared dish. Preheat oven to 350 degrees. In a small saucepan, melt butter; stir in syrup, sugar and coconut (if using]. Over low heat, cook, stirring, 3 to 5 minutes until blended. Sprinkle nuts over sweet potatoes then top with syrup mixture. Bake 25 minutes. Top with marshmallows; bake 5 to 7 minutes until marshmallows are lightly browned.
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[Name] North State's Plate's Tofu Roast [AuthorId] 208121 [AuthorName] drhousespcatcher [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-11-24T05:37:00Z [Description] Make and share this North State's Plate's Tofu Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegetable", "Christmas", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "2", "1/2", "5", "1/2", "1/8", "1/8", "2 1/2", "1", "2", "1", "2", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["firm tofu", "onion", "celery", "olive oil", "water", "vegan mayonnaise", "salt", "garlic powder", "sage", "spinach", "tomato sauce", "tomato paste", "honey", "onion powder", "garlic powder"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 302.9 [FatContent] 13.6 [SaturatedFatContent] 2.4 [CholesterolContent] 2.0 [SodiumContent] 1366.8 [CarbohydrateContent] 34.0 [FiberContent] 5.7 [SugarContent] 15.4 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] 1 roast [RecipeInstructions] Use a blender to make bread crumbs. Steam spinach until soft. Drain tofu by pressing with a plate and then mash. Saute onion and celery in oil. Mix all ingredients and place in a loaf pan coated with pam. Bake at 350 degrees for 40-45 minutes. For the Italian Sauce, bring all ingredients to a boil at medium heat, then simmer for 20 minutes. Serve sauce over Tofu Roast.
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[Name] Vegetarian Gravy II [AuthorId] 64625 [AuthorName] woodland hues [CookTime] nan [PrepTime] PT6M [TotalTime] PT6M [DatePublished] 1999-11-24T05:38:00Z [Description] This is a delicious gravy. If you're not sure you'll like the flavour of nutritional yeast (brewer's yeast), start by using 1 and 1/2 tbsp. in the mixture. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1", "3", "1"] [RecipeIngredientParts] ["broth", "vegan chicken bouillon powder", "vegan beef bouillon powder", "sugar", "sugar substitute", "nutritional yeast", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.3 [SodiumContent] 456.0 [CarbohydrateContent] 4.8 [FiberContent] 1.3 [SugarContent] 1.1 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix cornstarch with 1/2 cup cold broth. Put remainder of broth, and nutritional yeast in a saucepan. Heat to boiling. Turn down to medium. Stir in cornstarch mixture, stirring constantly. Cook until thick (1 - 3 minutes]. Serve immediately.
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[Name] Pumpkin Fudge Brownies [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-11-24T05:40:00Z [Description] Instead of the traditional pumpkin pie, how about trying Marie's delicious Pumpkin Fudge Brownies for Thanksgiving dessert? PUMPKIN FUDGE BROWNIES Pumpkin brownies with chocolate fudge swirls. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2 1/2", "1/2", "1", "1", "1/2", "1", "1/4", "1", "1/8", "2", "1 1/4", "2/3", "2/3", "2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["soymilk lite", "lemon juice", "unbleached flour", "baking soda", "baking powder", "salt", "cinnamon", "nutmeg", "ginger", "clove", "lite silken firm tofu", "lite silken extra firm tofu", "prune puree", "canned pumpkin puree", "vanilla extract", "boiling water", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 58.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 133.1 [CarbohydrateContent] 12.6 [FiberContent] 1.2 [SugarContent] 0.4 [ProteinContent] 1.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Oil spray 9\" by 13\" baking pan. Place soymilk in a glass measuring cup. Add lemon juice, set aside. In a large bowl, stir together the next 10 ingredients and set aside. Place the tofu in food processor and blend. Add prune and pumpkin puree and process. Add soymilk and 1 tsp of vanilla and blend until smooth. Fold the tofu mixture into the dry ingredients. Remove 1 1/2 cups of the batter to a medium bowl. Whisk together boiling water and cocoa, add remaining 1 teaspoons of vanilla and liquid Fruitsource to the reserved batter. Set aside. Spread 2/3 of the pumpkin batter on the bottom of the prepared pan. Spoon dollops of the fudge batter over top, leaving spaces in between. Spoon remaining 1/3 of pumpkin batter in an alternating fudge-pumpkin pattern. Run a butter knife through the batters to form a swirling pattern, a la marble cake. Bake 30 minutes, cool and cut into squares.
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[Name] Winter Squash Soup [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-11-24T05:42:00Z [Description] This is an adopted recipe. I have not yet tried it. I am editing a bit to make it more my kind of recipe (ie, butter instead of margarine, plus a few herbs I know to be excellent with squash.) I would probably add some garlic to this as well, a bit after adding the onion to the pan, so I'm including that in the ingredients and instructions. Please let me know if someone gets to this before I do via a review. All comments will be appreciated! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Winter", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "4 -5", "3 -4", "1", "1/2", "1/2", "1/2", "1 1/2", NA] [RecipeIngredientParts] ["unsalted butter", "garlic cloves", "dried thyme", "salt", "black pepper", "paprika"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 120.9 [FatContent] 8.5 [SaturatedFatContent] 5.1 [CholesterolContent] 22.1 [SodiumContent] 90.3 [CarbohydrateContent] 9.9 [FiberContent] 1.3 [SugarContent] 3.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt the butter in a large saucepan. Stir the onion and thyme into the melted butter and saute until translucent. Add garlic and saute until soft. the salt, pepper, and red pepper (optional]. Cook, covered, on medium-low heat, stirring frequently, until the onion is very brown but not burned (about 30 minutes]. Add the cooked squash, and stir in the stock. Bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low to medium heat. If the soup seems too watery, simmer, uncovered, until it is reduced. If you don't care about calories, you might want to stir in some heavy cream or half and half before serving. Serve hot, topped with cilantro or parsley and maybe a swirl of heavy cream (optional].
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[Name] Creme Anglaise [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-24T05:44:00Z [Description] Make and share this Creme Anglaise recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2/3", "1/2", "1", "1/3", "2"] [RecipeIngredientParts] ["vanilla beans", "vanilla extract", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 857.1 [FatContent] 63.1 [SaturatedFatContent] 38.2 [CholesterolContent] 407.3 [SodiumContent] 67.9 [CarbohydrateContent] 71.6 [FiberContent] 0.0 [SugarContent] 66.8 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a heavy saucepan bring cream and if using, the vanilla bean just to boiling, stirring frequently. Remove saucepan from heat. In a mixing bowl combine a small amount of the hot cream, egg yolk(s] and sugar. Beat with an electric mixer on high speed for 2-3 minutes or till thick and lemon colored. Gradually stir about half of the remaining cream mixture into the egg yolk mixture. Then return all of the egg yolk mixture to the saucepan. Cook and stir over medium heat just till mixture returns to boiling. Remove from heat. Remove and discard vanilla bean or stir in the extract, if using. If desired, stir in liqueur. Cover the surface with plastic wrap and chill in the refrigerator until serving time. DO NOT STIR.
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[Name] Kentucky Fried Chicken [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-11-24T05:45:00Z [Description] Make and share this Kentucky Fried Chicken recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/59/picOVA1GF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/59/piccUfDcj.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "Pressure Cooker", "Deep Fried", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "4", "2", "1", "6", "2"] [RecipeIngredientParts] ["egg", "milk", "all-purpose flour", "salt", "black pepper", "msg", "frying chickens"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 1237.2 [FatContent] 122.7 [SaturatedFatContent] 18.5 [CholesterolContent] 78.7 [SodiumContent] 855.2 [CarbohydrateContent] 18.1 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 18.3 [RecipeServings] nan [RecipeYield] 12 pieces [RecipeInstructions] In a small bowl combine the egg and milk. In a separate bowl, combine the remaining four dry ingredients. Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated. Pour the oil into the pressure fryer and heat over medium heat to about 400. In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes. After 10 minutes, release the pressure according to manufacturer's instruct ions, and remove the chicken to paper towels or a metal rack to drain. Repeat with remaining chicken. TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC's fried chicken.
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[Name] Pickled Pigs Feet [AuthorId] 1655 [AuthorName] Patricia Hill [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-24T05:47:00Z [Description] Make and share this Pickled Pigs Feet recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "2", "2", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["tarragon vinegar", "vinegar", "onions", "bay leaves", "paprika", "whole cloves", "dry mustard", "celery seed", "marjoram"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 87.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.6 [CarbohydrateContent] 6.7 [FiberContent] 1.2 [SugarContent] 2.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 6-8 [RecipeInstructions] Wash pig's feet well. Cover with cold, salted water. Soak. Drain. Place in a stockpot. Cover with cold water and simmer 1 hour. Add vinegar, onion, bay leaves, paprika, red pepper, cloves, dry mustard, celery seed, marjoram, salt and pepper to season. Simmer until tender.
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[Name] Cherry Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 1999-11-24T05:53:00Z [Description] I got this recipe from my sister-in-law when I got married and my husband's aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny Farmer Baking Book. Recipe #13619 is the recipe for 2 8-inch crust. (I've found I have to refrigerate it for the pie filling to firm up and not be "soupy" when it has cooled. Once it has completely chilled, you can store it at room temperature and it doesn't lose its firmness. Or, store it in the fridge and warm it in the microwave a little bit before serving it with ice cream or whipped cream if desired.) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picqmaCts.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/qgLeQZ2XT42mCttTi9wA_IMG_20171224_153646.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/VHjKyoNeTnusOLsSvdp2_Cherry%20Pie.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/Hs2VQWWHTROw93lMNemr_IMG_20171224_153646.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/4861/oEuFtFVRSYG9gX7lbG8n_IMG_6410.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/01496511813.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/01496511793.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/Nv824U7RTm84sCbqOts0_CherryPie.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/4861/GaXnkTSymvnrYlmFqBXw_15118253370061897016112.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/4861/AW7MNjBdRf6PmF96Dpm7_14976584619881397854809.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/4oe95F8RRRmx0LJVzv7F_photo%202(1].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/xK7ByHQYSe6Op67jZ6px_Cherry%20Pie%20001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picI7LuhG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picNA8Zi3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/pice7PWCo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picfioh5d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picPAthfn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picggwwEE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/JNJo03LTkWTzIwrXfeoi_819296858260406.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/wdNmPtFeTnWdxeX6TUhC_20150731_223915.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picyodxoR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picJa9N3N.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picFpmbZw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picqZLRy0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picEjgQua.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/pic9vfFOe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picCwYNFy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/pic7i2MYM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picjdrJLr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picQIR83C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picstQ8p9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/pic0HIY4h.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/piclOEZbM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/picOlQHGh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/61/piccqhKP4.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Cherries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Spring", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1/2", NA] [RecipeIngredientParts] ["cherries", "sugar", "flour", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 92.0 [Calories] 159.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 40.4 [FiberContent] 1.8 [SugarContent] 34.8 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Mix ingredients for filling. Place in pastry-lined pie pan. Put top crust on. Cut vent slits in top crust, and flute edges. Brush with milk and sprinkle with sugar. Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more. TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.
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[Name] Old Fashion Sugar Pie [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-24T05:57:00Z [Description] Make and share this Old Fashion Sugar Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1 3/4", "3", "1/4"] [RecipeIngredientParts] ["sugar", "brown sugar", "flour", "salt", "butter", "nutmeg"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 2053.0 [FatContent] 116.3 [SaturatedFatContent] 72.6 [CholesterolContent] 368.8 [SodiumContent] 995.7 [CarbohydrateContent] 247.4 [FiberContent] 1.2 [SugarContent] 200.7 [ProteinContent] 16.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees F. Line a 9-inch pie pan with rolled out dough, prick all over with a fork, then press a piece of heavy-duty foil snugly into the pie shell. Bake for about 6 minutes, remove the foil and bake about 4 minutes more until just beginning to brown. Remove from oven and reduce heat to 350 degrees. Sift the sugar, flour and salt into a bowl, and stir with a fork; mix well. Pour the sugar mixture into the pie shell and spread evenly over the bottom. Pour cream over the sugar mixture, completely covering. Dab the softened butter in bits over the cream. Sprinkle the nutmeg evenly over the top. Bake at 350 degrees for 45 minutes or until golden spots form on top. This may take as long as an hour. The filling will seem liquid but will become more firm as it cools.
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[Name] Dynamite Chili [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H6M [PrepTime] PT10M [TotalTime] PT1H16M [DatePublished] 1999-11-24T06:11:00Z [Description] Make and share this Dynamite Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "2", "2", "2", "2", "2", "2", "2", "1", "1/2", NA, "1", "2", "3/4", "6"] [RecipeIngredientParts] ["garlic", "onions", "chili powder", "all beef wieners", "carrots", "green peppers", "celery", "eggplants", "canned tomatoes", "tomato puree", "water", "Burgundy wine", "canned kidney beans", "enriched rice", "cheddar cheese", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 614.5 [FatContent] 30.6 [SaturatedFatContent] 12.3 [CholesterolContent] 54.6 [SodiumContent] 1314.0 [CarbohydrateContent] 63.2 [FiberContent] 10.4 [SugarContent] 16.4 [ProteinContent] 20.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, saute onion and garlic in oil until onion is transparent. Add chili powder; cook for 1 minute. Add instant broth, cover the pan, and Simmer for a few minutes. Next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently. Add crushed tomatoes and tomato puree; bring mixture to a boil. Add water, burgundy, and hot pepper sauce; stir to combine. Cook 15 minutes. Stir in kidney beans. Cook the chili at least 45 minutes to an hour, or until the vegetables are tender. (The longer you cook the chili, the better it will taste.] If necessary, adjust consistency by adding a small amount of water.
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[Name] Corn Casserole Iv [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-11-24T05:52:00Z [Description] Make and share this Corn Casserole Iv recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "corn"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 435.4 [FatContent] 21.5 [SaturatedFatContent] 11.2 [CholesterolContent] 41.5 [SodiumContent] 786.1 [CarbohydrateContent] 59.6 [FiberContent] 5.5 [SugarContent] 12.9 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F . Mix all ingredients together and pour into 2 quart casserole dish. Bake for 1 hour.
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[Name] Cranberry Cheese Frosting: [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cranberry Cheese Frosting: recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Low Protein", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "3"] [RecipeIngredientParts] ["whole berry cranberry sauce", "salt", "powdered sugar", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2166.7 [FatContent] 30.2 [SaturatedFatContent] 18.8 [CholesterolContent] 93.6 [SodiumContent] 431.6 [CarbohydrateContent] 481.2 [FiberContent] 0.7 [SugarContent] 470.7 [ProteinContent] 6.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Beat cream cheese with cranberry sauce. gradually add sugar beating until creamy."
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[Name] Cranberry Fluff Frosting: [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] A Medley of Cranberry Cake Frostings & Toppings Good for Thanksgiving and other holiday cakes and desserts Cranberry Fluff Frosting: [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "5"] [RecipeIngredientParts] ["butter", "margarine", "salt", "powdered sugar", "cranberry juice cocktail"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2420.2 [FatContent] 69.2 [SaturatedFatContent] 43.8 [CholesterolContent] 183.2 [SodiumContent] 774.1 [CarbohydrateContent] 463.9 [FiberContent] 0.4 [SugarContent] 452.7 [ProteinContent] 0.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream butter. add orange rind and salt. add sugar gradually with cranberry cocktail. beat light and fluffy.
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[Name] Quick Cranberry Frosting [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Quick Cranberry Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2"] [RecipeIngredientParts] ["jellied cranberry sauce", "salt", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 450.1 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 290.6 [CarbohydrateContent] 109.4 [FiberContent] 2.8 [SugarContent] 106.0 [ProteinContent] 4.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients and beat with rotary beater or electric mixer until frosting stands in peaks. Pile a top angel or sponge cake and serve.
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[Name] Cranberry Cream Topping: [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cranberry Cream Topping: recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1"] [RecipeIngredientParts] ["heavy cream", "lemon juice", "powdered sugar", "jellied cranberry sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1476.6 [FatContent] 88.5 [SaturatedFatContent] 54.9 [CholesterolContent] 326.1 [SodiumContent] 171.5 [CarbohydrateContent] 175.5 [FiberContent] 2.8 [SugarContent] 164.4 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Whip cream stiff. fold in lemon juice. Lightly fold in cranberry sauce and powder sugar.
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[Name] Christmas Fudge [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 1999-11-24T05:55:00Z [Description] A fantastic fudge recipe. It is easier to make than the cooked varieties that require a candy thermometer, but it sets up better than some of the other recipes I've tried that use marshmallows or marshmallow cream. The best of both worlds!! I rich, dense fudge that's fairly simple to prepare. NOTE: I prefer to use dark chocolate chips for a richer, fudgier taste. See the bottom of the instructions for variations. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/70/3vdzVZKQg6Uzepa109wo-christmas_fudge1.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2/3", "1 1/2", "1/4", "2", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "evaporated milk", "sugar", "salt", "miniature marshmallows", "miniature marshmallows", "pecans", "walnuts", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 54.8 [FatContent] 2.4 [SaturatedFatContent] 1.1 [CholesterolContent] 1.7 [SodiumContent] 16.8 [CarbohydrateContent] 8.9 [FiberContent] 0.3 [SugarContent] 7.8 [ProteinContent] 0.5 [RecipeServings] 64.0 [RecipeYield] nan [RecipeInstructions] Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4-5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch square baking pan. Sprinkle with additional nuts if desired. Chill until firm. Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips. Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips. Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.
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[Name] Crancherry Sauce [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 1999-11-24T06:00:00Z [Description] Make and share this Crancherry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["whole berry cranberry sauce", "cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16.6 [CarbohydrateContent] 31.3 [FiberContent] 1.8 [SugarContent] 28.9 [ProteinContent] 0.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix cranberry sauce and cherries together well. Cover, chill, and serve. Good with Thanksgiving turkey.
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[Name] Roast Leg of Lamb [AuthorId] 71324 [AuthorName] -Sylvie- [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 1999-11-24T06:06:00Z [Description] A simple recipe with sensational flavor! I've adopted this recipe as it didn't have a loving owner. I have made it myself though and must say it makes an impressive sunday roast! Instead of using dried rosemary, you can also use fresh sprigs and insert them into the cuts with the garlic slivers. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/picdakvMD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/pic7LZn6K.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/picQ8B85M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/a_90/v1/img/recipes/48/73/HbB7sHCTFW1i22GhW3Sr_image.jpg?rotate=90", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/picpQXwLV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/picYzpF3G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/pic2oDhxX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/picIP9C69.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/picJ13O3W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/pic70ogS0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/pic3QjVBe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/picDM2VZt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/73/picCA6y1k.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1 1/2", "1 1/2", NA] [RecipeIngredientParts] ["leg of lamb", "garlic cloves", "fresh lemon juice", "dried rosemary", "rosemary", "black pepper", "coarse salt"] [AggregatedRating] 5.0 [ReviewCount] 73.0 [Calories] 9.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 2.4 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Remove lamb from refrigerator 1 hour before roasting.", "Preheat oven to 400°F/200°C/Gas 6.", "Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.", "Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.", "Place lamb, fat side up on a rack in an uncovered pan.", "Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.", "When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.", "If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy." ]
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[Name] Chocolate Chip Pumpkin Cheesecake [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-11-24T05:55:00Z [Description] Make and share this Chocolate Chip Pumpkin Cheesecake 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/48/74/picWFkVhZ.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Winter", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "3", "1", "3", "1", "1", "4", "1 1/2", NA] [RecipeIngredientParts] ["powdered sugar", "butter", "margarine", "cream cheese", "granulated sugar", "flour", "pumpkin pie spice", "canned pumpkin", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 648.9 [FatContent] 42.4 [SaturatedFatContent] 22.5 [CholesterolContent] 161.6 [SodiumContent] 419.5 [CarbohydrateContent] 63.7 [FiberContent] 3.2 [SugarContent] 40.1 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 350'F. In medium bowl, combine crumbs, cocoa and powdered sugar; stir in butter. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly. increase oven temperature to 400 F. In large mixer bowl, beat cream cheese, granulated sugar; flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour into prepared Crust. Bake 10 minutes. Reduce oven temperature to 250 F; continue baking 50 minutes. Remove from oven to cooling rack; loosen cake from rim of pan. Cool completely; remove rim. Refrigerate. Garnish with chocolate leaves, if desired. Cover; refrigerate leftovers.
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[Name] Chocolate Cherry Cordial Muffins [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-11-24T06:04:00Z [Description] Make and share this Chocolate Cherry Cordial Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/75/picNlKsxH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/75/picX0DcbD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/75/picxvZ3Wr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/75/picuhbtjf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/75/picfDcVKT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/75/picGZjv5M.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/75/picFIm56g.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Cherries", "Fruit", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "2", "1/2", "1/2", "1/2", "3/4", "1/3", "1"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "granulated sugar", "baking powder", "baking soda", "salt", "maraschino cherries", "raisins", "milk", "half-and-half", "egg"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 328.8 [FatContent] 15.5 [SaturatedFatContent] 6.5 [CholesterolContent] 24.1 [SodiumContent] 247.1 [CarbohydrateContent] 42.1 [FiberContent] 1.5 [SugarContent] 23.1 [ProteinContent] 5.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F Grease 12 muffin pan cups or line with paper liners. In large bowl, combine flour, 1 3/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda, and salt. Stir in cherries. In small bowl, combine milk, oil, and egg until well blended. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into prepared muffin cups until full. Sprinkle with remaining 1/4 cup chocolate morsels. Bake 18 to 20 minutes, or until muffins are golden. Cool in pan 10 minutes. Remove from pan; serve warm or cool completely on wire rack.
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[Name] Millet Loaf [AuthorId] 64625 [AuthorName] woodland hues [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 1999-11-24T06:31:00Z [Description] Make and share this Millet Loaf recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/76/picFhqXb3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/76/picCaeLQp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/76/piclGjmHg.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3 3/4", "1/2", "1 1/2", "1", "1", "1", "1", "1 1/2", "1", "1", "3"] [RecipeIngredientParts] ["water", "salt", "carrots", "celery", "onion", "garlic", "dill weed", "dried thyme", "roasted sunflower seeds", "whole wheat flour"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 149.8 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 142.6 [CarbohydrateContent] 27.3 [FiberContent] 3.8 [SugarContent] 1.8 [ProteinContent] 4.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Rinse millet and put it in a medium saucepan with the water and 1/2 tsp salt. Cook, lid ajar slightly, over medium heat for about 20 minutes, or until soft; the millet should absorb all the water. Saute the carrots, celery, onions and garlic in sesame oil until onions are translucent. Add the seasonings. Mix the cooked millet and the veggies together, along with the sunflower seeds, if you wish. Add 3 tbsp flour to the millet mixture, blending well. Lightly oil (and flour, optional] 2 loaf pans. Press the millet mixture into the pan, and bake at 400 F for one hour (45 minutes if the millet is still warm when you put it into the pan]. Allow the loaf to cool for about 10 minutes before turning it out onto a platter and slicing. Serve with mashed potatoes, green beans and lots of brown gravy. (Recipe #4855 Vegetarian Gravy II makes a good accompaniment].
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[Name] Banana Oatmeal Cake with Caramel Fudge Frosting [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-24T06:21:00Z [Description] Make and share this Banana Oatmeal Cake with Caramel Fudge Frosting 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/48/77/picT679zC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/77/pic6GQE4w.jpg"] [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "1/4", "1/2", "1", "2", "1", "1 1/2", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "rolled oats", "baking powder", "baking soda", "salt", "nutmeg", "butter", "granulated sugar", "eggs", "vanilla", "bananas", "buttermilk"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 135.1 [FatContent] 4.7 [SaturatedFatContent] 2.7 [CholesterolContent] 26.0 [SodiumContent] 179.5 [CarbohydrateContent] 21.2 [FiberContent] 0.9 [SugarContent] 9.9 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["In medium bowl mix together flour, rolled oats, baking powder, baking soda, salt and nutmeg.", "In large bowl, with electric mixer, cream together butter and sugar until light and fluffy.", "Add eggs and vanilla, beating well.", "Add dry ingredients alternately with bananas and buttermilk, mixing lightly after each addition.", "Pour batter into greased 13 x 9 inch (32 x 23 cm] cake pan.", "Bake at 350 F ( 180 C] for 35 - 40 minutes or until toothpick inserted in centre comes out clean.", "Cool completely on cake rack.", "Ice with Caramel Fudge Frosting.", "Frosting: 1/3 cup butter 1 cup lightly packed brown sugar 1/4 cup milk, 2% 2 cups sifted icing suga r Melt butter in saucepan.", "Stir in brown sugar.", "Heat to boiling, stirring constantly.", "Boil and stir over low heat 2 minutes.", "Stir in milk.", "Heat to boiling.", "Remove from heat. Gradually stir in icing sugar.", "Spread on cooled cake. Yield: 24 servings Garnish plate with a sliced strawberry and banana slices that have been dipped in orange or lemon juice." ]
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[Name] Szechuan Sweet & Sour Cabbage [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1M [PrepTime] PT2H [TotalTime] PT2H1M [DatePublished] 1999-11-24T06:24:00Z [Description] Make and share this Szechuan Sweet & Sour Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Chinese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "2", "1/3", "3", "2", "2", "1", "1"] [RecipeIngredientParts] ["napa cabbage", "salt", "ginger", "rice vinegar", "sugar", "scallions", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.3 [FatContent] 3.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 447.4 [CarbohydrateContent] 9.6 [FiberContent] 1.6 [SugarContent] 6.5 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Split cabbage in two. Remove core and shred cabbage. Place shredded cabbage on large plate and toss with salt cover with paper towels. Place a heavy, flat weight over towels and let stand for 2 hours. Squeeze liquid from cabbage. Stir-fry ginger in hot oil. Turn off heat. Add vinegar and sugar. Turn heat to low and stir until sugar dissolves. Add scallions and cilantro. Stir 30 seconds. Turn off oil and add chili oil and sesame oil. Pour sauce over the cabbage and toss well. Serve at room temperature. Will last 3 days refrigerated.
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[Name] Pickled Pork Hocks [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT2H30M [PrepTime] PT240H [TotalTime] PT242H30M [DatePublished] 1999-11-24T06:27:00Z [Description] Make and share this Pickled Pork Hocks recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "German", "European", "For Large Groups", "Canning"] [RecipeIngredientQuantities] ["2", "1", "1", "10", "2", "1", "1", "2", "8", "8"] [RecipeIngredientParts] ["water", "pickling salt", "fresh pork hocks", "celery", "carrot", "yellow onion", "bay leaves", "allspice", "black peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8815.0 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 0.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution. At the end of the 10 days drain the meat and discard the liquid. Rinse the hocks and place in a large pot. ADD: 2 celery stalks, chopped 1 carrot, chopped-no need to peel 1 medium yellow onion, peeled and chopped 2 bay leaves 8 whole allspice 8 black peppercorns Just barely cover with fresh water. Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water. When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.
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[Name] Albanian Byrek [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-24T06:18:00Z [Description] Make and share this Albanian Byrek 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/48/80/VUTLBzseQ8ySgYCBtVuE-Pite-me-Purri.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/80/L0uHlCDESdmYFMlJQv0t-Burek-me-Kos.jpg"] [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "1 1/2", "1", "1", "1/2", NA, "2", NA, "1/2 - 1", "2 -3", NA] [RecipeIngredientParts] ["flour", "water", "vinegar", "salt", "butter", "sorrel", "salt", "yogurt", "feta cheese", "eggs", "butter"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 354.4 [FatContent] 27.3 [SaturatedFatContent] 7.5 [CholesterolContent] 387.9 [SodiumContent] 1419.5 [CarbohydrateContent] 8.6 [FiberContent] 1.3 [SugarContent] 6.3 [ProteinContent] 18.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Prepare the dough with flour, 1 and a half cups of cold water, 1 spoon of oil, 1 spoon of vinegar and half a teaspoon of salt, so that the dough may obtain average solidity. Press and mix the dough well, then divide in two equally sized pieces. Then divide the pieces into 10-12 ball shaped pieces. Spread the balls in well-shaped circles of the size of a plate. Place the circle-shaped dough on top of one another so as to obtain two large pies. Cover each pie with melted butter and leave for about half an hour to 1 hour. During this time wash a bowl of spinach, dock or sorrel, cut thin, add salt and leave in salt for about 15-20 minutes, then squash. Mix the spinach, dock or sorrel with half to 1 cup yogurt and 2-3 eggs. You can replace the yogurt with crumbled feta cheese. Cover the baking pan with melted butter. Spread one of the dough pies to cover the entire pan and gently pull up the ends, then sprinkle melted butter on it and spread the spinach on it uniformly. Spread the second dough pie on top of the spinach. Cut the byrek in square slices, sprinkle with melted butter and place in a hot oven until cooked. Byrek is served hot accompanied with yogurt.
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[Name] Hungarian Chicken Paprika [AuthorId] 1957 [AuthorName] Sam29839 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-24T06:34:00Z [Description] This is a recipe for Chicken Paprika, a recipe my father brought over from Hungary. It is simply marvelous. (It bears no relationship to Cacciatore.) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/82/4i6o9lZR6y7AjnHzud0W_1415749617377.jpg" [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Hungarian", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1 - 1 1/2", "6", "1", "2", "1", NA, "1", "1", "1", "2"] [RecipeIngredientParts] ["chicken", "sour cream", "chicken thighs", "paprika", "salt", "water", "unbleached white flour", "salt", "eggs"] [AggregatedRating] 3.5 [ReviewCount] 7.0 [Calories] 848.1 [FatContent] 58.3 [SaturatedFatContent] 22.9 [CholesterolContent] 306.3 [SodiumContent] 1067.1 [CarbohydrateContent] 24.3 [FiberContent] 1.4 [SugarContent] 4.8 [ProteinContent] 54.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Sauce procedure: Cut whole chicken into it's constituent parts (breasts, thigh, etc.] and remove skin. Remove skin from thighs. (trim fat deposits and rinse all chicken thoroughly] This step is critical.", "Cut all chicken pieces in half. This exposes the crucial bone marrow. The more marrow you expose, the better the sauce. I chop the wings into 4 or five pieces. Do not add giblets and neck.", "In large pot, combine chicken, salt, Paprika, chicken base, and enough water to just cover the chicken pieces.", "Cook, partially covered, at such temperature that a simmer to very gentle boil is achieved. You want just a bit of bubbling.", "Do so until the chicken is thoroughly cooked and easily removed from the bone--About 1.5 hrs. (I cook the chicken until it is on the verge of falling off the bone. This extracts maximum flavor from the chicken.]", "Strain mixture to separate liquid and chicken. Place chicken into a warm serving dish.", "Return liquid to pot, and vigorously mix in sour cream and milk. I use a whisk for this. Carefully bring the sauce to a boil and remove immediately from heat. Failure to remove promptly will result in very messy boiling over!", "Set burner to it's lowest setting and return pot to the burner to keep sauce hot. The sauce is basically finished at this point. You may wish to fine tune by adding more salt, sour cream, Paprika, and/or chicken base. I sometimes add a 1/2 cup or so of heavy cream for added richness. You may also want to skim most of the liquid fat from the sauce surface.", "Noodles procedure: Combine flour, salt, and eggs in a hemispherical bowl large enough to accommodate mixing.", "Add about 1/2 cup water and proceed to blend ingredients with a fork until well blended. The consistency your striving for is such that the dough is clearly wet, adheres to the bowl, and is loose enough to slowly spread out when a dollop is applied to the cutting board. Add enough water to achieve this. I've never measured how much water I use, but think it's about 1/2 cup plus some. Actually, the consistency is not critical. I'm guessing you've made noodles (or dumplings] like this, and that additional, excruciating explanation is not necessary.", "Set a Dutch oven (good size pot] 2/3 full of water to boil. At this point, obviously the dough goes into the water. I place a good size dollop on a small cutting board and use a gently curved, sharp knife to cut perhaps 1/2\" size blobs which are then vigorously swept off the board into the boiling water.", "They are done when they float to the surface. A perforated spoon is used to remove the noodles from the water which are placed in a warm serving bowl.", "I cut perhaps 3-4 dozen noodles, let them cook (very quick], remove, and proceed to add the next 3-4 dozen until all of the dough is consumed. If it looks like boiling over is about to occur, add some cold water.", "Finally: At this point you should have a pot of wonderful sauce, a bowl full of chicken pieces, and a bowl of noodles. For serving, place a good serving of noodles and half (maybe less] as much chicken into a flat bowl. Apply enough sauce to almost cover noodles and chicken.", "You may want to salt to taste. My wife likes pepper on it. I do not. In any case, Viola! That's it. I really want you to try this, as everyone on both sides of our family loves it. My instructions are laborious because attention paid to various details will produce a superb dish, while an average effort with average ingredients produce a result that is only very good." ]
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[Name] Truffle-Topped Amaretto Brownies [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-24T06:37:00Z [Description] Make and share this Truffle-Topped Amaretto Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "2", "1", "3/4", "1", "1/4", "1", "2 -3", "1/2", "1/4", "1/2", NA] [RecipeIngredientParts] ["water", "Amaretto", "egg", "cream cheese", "powdered sugar", "Amaretto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.6 [FatContent] 9.8 [SaturatedFatContent] 2.9 [CholesterolContent] 10.8 [SodiumContent] 68.7 [CarbohydrateContent] 14.8 [FiberContent] 0.7 [SugarContent] 3.8 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 48-54 bars [RecipeInstructions] ["Heat oven to 350'F Grease 13x9-inch pan.", "In large bowl, combine all brownie ingredients. Beat 50 strokes by hand.", "Spread batter in greased pan. Bake at 350'F. for 26 to 33 minutes or until set. DO NOT OVERBAKE. Cool completely.", "In small bowl, beat cream cheese and powdered sugar at medium speed until smooth.", "Add melted chocolate chips and 2 to 3 tablespoons Amaretto; beat until well blended.", "Spread filling mixture over top of cooled brownies.", "Refrigerate at least 1 hour or until firm.", "In small saucepan over low heat, melt l/2 cup chocolate chips and whipping cream, stirring constantly until smooth.", "Carefully spread evenly over chilled filling.", "Sprinkle with sliced almonds; garnish with candied cherries.", "Refrigerate at least 1 hour or until set; cut into bars.", "Store in refrigerator.", "TIPS: * if using almond extract instead of Amaretto, increase water in brownies to 1/2 cup; use almond extract and 2 tablespoons milk in filling.", "** To toast almonds, spread on cookie sheet. Bake at 350'F. for 5 to 10 minutes or until light golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently." ]
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[Name] Holiday Eggnog [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-24T06:32:00Z [Description] Make and share this Holiday Eggnog recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "4", "1 1/4", "6", "1 1/4", "2", "1/8"] [RecipeIngredientParts] ["granulated sugar", "half-and-half", "Bourbon", "fresh nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 410.5 [FatContent] 23.0 [SaturatedFatContent] 13.8 [CholesterolContent] 155.3 [SodiumContent] 53.3 [CarbohydrateContent] 33.7 [FiberContent] 0.0 [SugarContent] 29.9 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 14 cups Jan [Mod: In th [RecipeInstructions] Combine first 4 ingredients in a saucepan; cook over medium-low heat, stirring constantly until mixture reaches 160: Stir in 3/4 cup bourbon. Cool; cover and chill. Combine chilled mixture and remaining 1/2 cup bourbon in a punch bowl. Gently stir in whipped cream; sprinkle with nutmeg if using.
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[Name] Profiteroles [AuthorId] 1958 [AuthorName] jenmari26 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 1999-11-24T06:40:00Z [Description] My mother used to make these for Christmas dinner. This recipe makes 40 puffs, which serves 8. For the pastry: [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/8", "1/2", "2", NA, "1/4", "1/3", "4", "1"] [RecipeIngredientParts] ["cold water", "butter", "salt", "unsifted all-purpose flour", "eggs", "strawberry ice cream", "ice cream", "granulated sugar", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1933.5 [FatContent] 134.8 [SaturatedFatContent] 79.9 [CholesterolContent] 653.6 [SodiumContent] 810.6 [CarbohydrateContent] 180.7 [FiberContent] 13.1 [SugarContent] 112.9 [ProteinContent] 29.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Preheat oven to 400 degrees F. In a small saucepan, combine water, butter and salt. Over medium heat, bring to boiling. Remove from heat. Immediately, with a wooden spoon, beat in all of the flour. Over low heat, beat until mixture leaves the side of the pan and forms a ball (1 to 2 minutes]. Remove from heat. Add one egg, beat until well blended. Then add the other egg and beat until the dough is shiny and satiny, about 1 minute. Drop the dough by rounded half-teaspoonfulls, 2 inches apart, onto an ungreased cookie sheet, to make 40 puffs. Bake for 25 to 30 minutes, or until puffed and golded-brown. Remove to wire rack; let cool completely. To fill: Vanilla, strawberry and/or chocolate ice cream. While the puffs are baking, begin scooping ice cream, using the large end of a melon baller or a 1-teaspoon measuring spoon. Using whatever combo of ice cream you like, scoop into 40 balls. Place them into a chilled pan and immediately store in freezer until ready to assemble. To assemble: After puffs are completely cool, cut a slice from the top of each puff. Fill the puff with an ice cream ball, replace the top. Unless you are ready to serve them at once, place the filled puffs in the freezer. Of course, don't leave them there too long! For chocolate sauce (makes 1 cup]: 1/4 cup sugar 1/3 cup light cream 4 oz. semi-sweet baking chocolate, coarsely chopped 1 oz. unsweetened chocolate, coarsely chopped In the top of a double boiler, combine the sugar and 2 tablespoons cream. Cook, over boiling water, until the sugar is dissolved. Remove double boiler from heat, but leave top over bottom. Add the chocolate to the cream mixture and stir until melted. With a spoon, beat in the remaining cream. Serve warm. To serve: Mound puffs in a serving dish, with the sauce in a bowl or gravy boat, and allow people to serve themselves. Have whipped cream, either plain, sweetened or flavored with vanilla or cream, available. Or, serve individually by mounding 5 puffs into dessert dish. It is still best, though, to allow people to serve themselves the sauce and whipped cream.
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[Name] Bon Appetit's Mulligatawny Soup ( Chicken ) [AuthorId] 1960 [AuthorName] Betty E. Kohler [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-11-24T06:51:00Z [Description] This Classic Anglo-Indian soup, the name of which means "pepper water," should be richly endowed with meat and piquantly spiced. Taste the soup as it cooks, adding lemon juice, cayenne pepper and curry powder as necessary. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/91/picMk6IYq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/91/pic2o6qof.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "6", "1", "1/4", NA, "1/4", "1", NA, "3", "2", "2", "1", "11", NA, "2/3", "2", "1", "2", "2/3", NA, NA] [RecipeIngredientParts] ["garlic clove", "cumin seed", "whole cloves", "curry powder", "ginger", "cayenne pepper", "unsalted butter", "roasting chickens", "chicken giblets", "celery", "onions", "carrots", "leek", "long grain rice", "apples", "plain yogurt", "fresh lemon juice", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 462.1 [FatContent] 28.0 [SaturatedFatContent] 11.2 [CholesterolContent] 108.8 [SodiumContent] 417.2 [CarbohydrateContent] 27.4 [FiberContent] 2.4 [SugarContent] 9.7 [ProteinContent] 24.8 [RecipeServings] nan [RecipeYield] 12 10 oz. servings [RecipeInstructions] Combine garlic and spices. Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides. Add giblets and saute until cooked through. Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well. Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender. Add to chicken. Stir in remaining stock and season with salt and pepper. Cover and simmer 30 minutes. Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes. When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones. Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes. Degrease soup if necessary. Stir in lemon juice, then blend in cream. Taste and adjust seasoning. Pour into heated tureen and sprinkle with parsley and almonds.
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[Name] Jenny Gentile's Pizza Dough [AuthorId] 1961 [AuthorName] Beth Fleischer [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 1999-11-24T07:03:00Z [Description] This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/92/picrxmwNc.jpg" [RecipeCategory] Breads [Keywords] ["European", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "12", "1", "1", "1", "3"] [RecipeIngredientParts] ["water", "water", "olive oil", "salt", "honey", "flour"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 261.9 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 390.8 [CarbohydrateContent] 51.1 [FiberContent] 2.0 [SugarContent] 3.0 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 1 crust (12 inch thick or 14 inch thin) [RecipeInstructions] ["In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot] water.", "Allow to proof (sit] for 10 minutes.", "In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.", "Add the wet ingredients (cold stuff first] to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.] Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.] But as long as you let it rise at least 2 hours, it should be OK." ]
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[Name] Chestnut Stuffing [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Chestnut Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Winter", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "4", "3", "2", "1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["onions", "celery", "fresh sage", "fresh thyme", "fresh rosemary", "fresh savory", "unsalted butter", "fresh chestnuts", "fresh parsley leaves"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2413.0 [FatContent] 106.3 [SaturatedFatContent] 61.5 [CholesterolContent] 244.0 [SodiumContent] 1604.6 [CarbohydrateContent] 340.8 [FiberContent] 15.0 [SugarContent] 21.8 [ProteinContent] 29.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 cup water, and bake the chestnuts in a preheated 450F oven for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and pee l them while they are still hot. Reheat oven to 325F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the butter over moderately low heat, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool.
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[Name] Cornbread and Sausage Stuffing [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cornbread and Sausage Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Pork", "Vegetable", "Meat", "Mexican", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "2", "2", "2/3", "2", "1", "2 1/4", "2", "1", "1/4", "1 1/2", "2/3"] [RecipeIngredientParts] ["yellow cornmeal", "all-purpose flour", "sugar", "baking powder", "salt", "milk", "eggs", "chorizo sausage", "onions", "red bell peppers", "anaheim chili", "fresh cilantro", "dried oregano", "canned chicken broth"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 449.4 [FatContent] 25.8 [SaturatedFatContent] 7.2 [CholesterolContent] 63.7 [SodiumContent] 997.8 [CarbohydrateContent] 41.0 [FiberContent] 2.6 [SugarContent] 9.4 [ProteinContent] 14.1 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400°F Butter 13x9x2 inch glass baking dish.", "Combine first 5 ingredients in large bowl.", "Whisk milk, oil and eggs in medium bowl to blend.", "Add milk mixture to dry ingredients and stir just until blended.", "Transfer batter to prepared dish. Bake until tester inserted into center comes out clean, about 25 minutes.", "Cool. (Can be prepared 1 day ahead. Cover & let stand at room temperature].", "Preheat oven to 375°F.", "Cut enough corn bread into 1/2 inch cubes to measure 12 cups (reserve remaining bread for another use]. Transfer to baking sheet. Bake until bread cubes are dry but not hard, about 15 minutes.", "Transfer to large bowl, maintain oven temperature. Butter 13x9x2 inch glass baking dish.", "Cook Chorizo in heavy large skillet over medium-high heat until brown, crumbling with back of spoon, about 10 minutes.", "Reduce heat to medium-low. Add onion, red peppers and chili; saute until tender, about 15 minutes.", "Stir Chorizo mixture, cilantro and oregano into bread. Mix in enough broth to moisten. Spoon into prepared dish. Cover with battered foil. (can be made 1 day ahead. Cover; chill].", "Bake until heated through, about 45 minutes to 1 hour." ]
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[Name] Cranberry Sauce with Orange [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cranberry Sauce with Orange 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/48/95/4895.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "2"] [RecipeIngredientParts] ["water", "light brown sugar", "cranberries"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 586.6 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 43.4 [CarbohydrateContent] 152.6 [FiberContent] 16.9 [SugarContent] 121.2 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Bring mixture to boil. Add cranberries and orange peel. Reduce heat and simmer until berries burst, about 5 minutes. Remove from heat. Cool completely (sauce will thicken as it cools] (Can be prepared 1 week ahead. Cover & chill]
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[Name] Creamed Turnips [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Creamed Turnips recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Winter", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["9", "4", "4", "1/2", "3", "1", "3/4", "6", "6", "2", "3", NA, NA, NA] [RecipeIngredientParts] ["turnips", "shallots", "milk", "heavy cream", "unsalted butter", "fresh thyme leaves", "dried thyme", "salt", "black peppercorns", "cloves", "bay leaves", "all-purpose flour", "white pepper", "nutmeg", "fresh parsley leaves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 233.0 [FatContent] 14.5 [SaturatedFatContent] 9.0 [CholesterolContent] 48.9 [SodiumContent] 399.4 [CarbohydrateContent] 20.9 [FiberContent] 3.2 [SugarContent] 6.5 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander. In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat. Chop shallots. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking occasionally, 15 minutes. Pour sauce through a sieve into a large heavy saucepan and discard solids. Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled. Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through. Garnish turnips with parsley.
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[Name] Roasted Eggplant (Aubergine) Soup [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Roasted Eggplant (Aubergine) Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/97/piczaBJjg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/97/Uqw8oIlKRpWEhOQZe8kB-IMG_0624.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/97/picAv4NuC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/48/97/4897.jpg"] [RecipeCategory] Vegetable [Keywords] ["Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "6", "2", "1", "4", "1", "3/4"] [RecipeIngredientParts] ["tomatoes", "eggplants", "onion", "garlic cloves", "fresh thyme", "dried thyme", "low sodium chicken broth"] [AggregatedRating] 5.0 [ReviewCount] 79.0 [Calories] 1694.2 [FatContent] 129.0 [SaturatedFatContent] 61.8 [CholesterolContent] 354.9 [SodiumContent] 1501.4 [CarbohydrateContent] 106.8 [FiberContent] 29.5 [SugarContent] 44.3 [ProteinContent] 41.2 [RecipeServings] nan [RecipeYield] 1 Batch [RecipeInstructions] Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.
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[Name] Soft Potato Bread Stuffing [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Soft Potato Bread Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "1", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["potato bread stuffing mix", "butter", "margarine", "onion", "celery", "carrot", "garlic", "poultry seasoning", "fresh parsley", "chicken broth", "turkey broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.4 [FatContent] 8.0 [SaturatedFatContent] 5.0 [CholesterolContent] 20.3 [SodiumContent] 213.7 [CarbohydrateContent] 4.5 [FiberContent] 1.1 [SugarContent] 2.1 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter or margarine in saucepan and stir in onions, celery and carrot and cook and stir until vegetables are softened and tender.", "Add in garlic if desired and cook and stir to soften and flavor.", "Stir in bread cubes and cook and stir until combined with vegetables.", "Stir in seasonings.", "The mixture will be soft but add enough broth to soften and moisturize more. Filling should be moist but neither dry or soggy.", "Serve hot or reheat in a covered casserole dish at 350F.", "Use a side dish for poultry." ]
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[Name] Traditional Stuffing [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Traditional Stuffing recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/00/kTvTQ3r4TtmqdHqLOQ0W_photo%202.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/00/KAHZkDS6s7Zt3H7VmfQR_stuffing2.png"] [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "4", "12", "1/2", "1", "1 1/2"] [RecipeIngredientParts] ["celery", "onion", "margarine", "butter", "black pepper", "sage", "chicken broth"] [AggregatedRating] 4.0 [ReviewCount] 17.0 [Calories] 195.4 [FatContent] 9.3 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 416.0 [CarbohydrateContent] 23.6 [FiberContent] 1.3 [SugarContent] 2.3 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F and grease a 13 x 9 casserole dish. Saute vegetables in margarine until onion is transparent. In a large mixing bowl, mix bread, cooked vegetables and seasonings. Add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist. Place dressing in prepared baking dish. Bake until thoroughly heated and lightly browned; about 1/2 hour.
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[Name] Turkey Enchiladas [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Turkey Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Mexican", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1 3/4", "1", "5", "1 1/2", "1", "3", "2", "3/4"] [RecipeIngredientParts] ["onions", "plum tomatoes", "canned chipotle chiles", "fresh cilantro", "turkey", "monterey jack cheese", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 2617.0 [FatContent] 226.1 [SaturatedFatContent] 79.9 [CholesterolContent] 277.0 [SodiumContent] 6610.5 [CarbohydrateContent] 87.0 [FiberContent] 13.7 [SugarContent] 30.0 [ProteinContent] 69.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and saute until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper. Preheat oven to 350F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas. Spread 1/2 cup sauce in 13x9x2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes. Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve.
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[Name] Corn Side Dish [AuthorId] 1642 [AuthorName] M Messer [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-11-24T07:18:00Z [Description] This is not only fairly easy, but if you have all of stuff ready can be thrown together in the microwave and it's done in 12-15 minutes. I got it when I bought my Panasonic microwave way back in the 70's. It is very good & very different. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Corn", "Vegetable", "Canadian", "Low Protein", "Low Cholesterol", "Healthy", "Microwave", "Roast", "Broil/Grill", "< 30 Mins", "Oven", "No Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "2", "1", "1", "1", "1", "2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["celery", "green pepper", "olive oil", "frozen corn", "tomato sauce", "mushroom stems and pieces", "tomatoes", "brown sugar", "onion powder", "garlic powder", "salt", "black pepper", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 147.5 [FatContent] 3.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 725.6 [CarbohydrateContent] 30.2 [FiberContent] 4.1 [SugarContent] 11.3 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 2-1/2 to 3 qt casserole dish, toss celery and green pepper in oil. Microwave on high for 2 minutes. Add all rest of ingredients. Mix thoroughly, cover and cook on medium high until done for 9-10 minutes (I think]. That's a guess, you'll have to check to make sure everything is done and hot. This is also good cold. I use it when we have block parties or large picnics.
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[Name] Day After the Holiday Turkey Soup [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT22M [PrepTime] PT10M [TotalTime] PT32M [DatePublished] 1999-11-25T06:17:00Z [Description] Make and share this Day After the Holiday Turkey Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Christmas", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "3", "4 1/2", "1", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "onion", "carrots", "celery", "corn", "turkey", "salt", "pepper", "lemon"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 68.6 [FatContent] 2.5 [SaturatedFatContent] 0.5 [CholesterolContent] 2.7 [SodiumContent] 196.4 [CarbohydrateContent] 9.2 [FiberContent] 1.2 [SugarContent] 3.5 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a heavy saucepan, heat olive oil over medium-high heat. Reduce heat and add finely diced onions, carrots, and celery; cook until soft and golden brown, about 5 to 6 minutes. Add corn, turkey, salt and pepper and the chicken stock then bring to a boil. Let the soup simmer uncovered for 10 to 15 minutes. Season with salt and pepper. Before serving squeeze in the juice of a lemon. Leftover rice may be substituted for the corn.
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[Name] Easy Pudding Fudge [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-11-25T06:25:00Z [Description] Found this in a recipe flier from Jell-O but I've never tried it. You need to use the Cook and Serve variety, NOT instant. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/04/6JEYjQ0lQLaQMG8DtfKF_jello-chocolate-fudge-2075.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/04/DNvfijpSDagNDDYnigCZ_jello-chocolate-fudge-2080.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/04/IMrnmHrrQtuhqmOb5tiq_jello-chocolate-fudge-2076.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/04/picBktEUG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/04/picO36C5q.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Healthy", "< 30 Mins", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "3", "3", "1/3"] [RecipeIngredientParts] ["Jell-O chocolate pudding and pie filling", "milk", "margarine", "butter", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 105.9 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.5 [SodiumContent] 52.1 [CarbohydrateContent] 20.9 [FiberContent] 0.4 [SugarContent] 17.3 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 24 pieces [RecipeInstructions] In medium saucepan stir pudding mix and milk. Add margarine and bring just to boil over low heat stirring constantly. Remove from heat: quickly stir in sugar blending well. Add nuts and pour into greased 9 x 5-inch loaf pan. Chill 30 minutes then cut into pieces.
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