Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Magical Mussel Fritters [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 1999-11-25T06:20:00Z [Description] These are delicious, the batter is nice and crisp. I left out the fennel (don't like it). Prep and cooking times and servings are estimated [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Healthy", "< 60 Mins", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "2", "1 1/4", "300", "1", "1", "1", "1", "1/4", "1/4", "1/4", "1", NA, NA] [RecipeIngredientParts] ["flour", "baking powder", "cornmeal", "eggs", "milk", "mussels", "paprika", "cumin", "fennel seed", "fresh coriander", "parsley", "red capsicum", "frozen corn kernels", "spring onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 365.8 [FatContent] 8.0 [SaturatedFatContent] 3.0 [CholesterolContent] 137.4 [SodiumContent] 384.0 [CarbohydrateContent] 52.1 [FiberContent] 2.6 [SugarContent] 0.9 [ProteinContent] 20.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat all the batter ingredients together well. Add the mussel mix and stir well. Heat a little oil in a heavy frying pan and saute heaped tablespoonfuls of the fritter mix, until golden on both sides. Serve with lemon wedges. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Indian Tomato Apple Mincement [AuthorId] 1963 [AuthorName] Mafrlilila [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 1999-11-25T05:59:00Z [Description] Make and share this Indian Tomato Apple Mincement recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "Canning", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["15", "15", "7", "1", "1", "4", "8", "8", "1/8"] [RecipeIngredientParts] ["mcintosh apples", "green tomatoes", "sugar", "raisins", "currants", "nutmeg", "cinnamon", "cloves", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19577.7 [FatContent] 36.0 [SaturatedFatContent] 7.8 [CholesterolContent] 0.0 [SodiumContent] 15227.1 [CarbohydrateContent] 5030.7 [FiberContent] 301.3 [SugarContent] 4570.9 [ProteinContent] 127.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Chop apple and tomatoes using food chopper Drain juice of tomatoes and replace with equal amount of water. Put all in large pot and cook over low heat. Stir often until thick. This will take a few hours. Can in jars.
[Name] Glazed Nuts [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Glazed Nuts recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1/4"] [RecipeIngredientParts] ["walnuts", "pecans", "margarine", "corn syrup", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3127.3 [FatContent] 251.6 [SaturatedFatContent] 26.2 [CholesterolContent] 0.0 [SodiumContent] 276.6 [CarbohydrateContent] 216.2 [FiberContent] 23.5 [SugarContent] 99.9 [ProteinContent] 53.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine margarine and corn syrup and heat to boil. Put nuts on a cookie sheet. Put in 250 degrees oven for 5 minutes. Take out of oven, then pour the boiled syrup mixture over nuts and mix well so they are coated all over with the syrup. Spread out on the cookie sheet. Bake in a 250 degrees oven for 1 hour, turning once in a while. Take out of oven; sprinkle 1/4 cup sugar over the nuts. Mix well; store in covered container.
[Name] Glazed Nuts II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Glazed Nuts II recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["walnuts", "sugar", "butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1361.9 [FatContent] 99.3 [SaturatedFatContent] 21.8 [CholesterolContent] 61.1 [SodiumContent] 166.1 [CarbohydrateContent] 116.3 [FiberContent] 7.8 [SugarContent] 103.2 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine walnuts, sugar and butter in a heavy skillet. Cook over medium low heat, stirring constantly until nuts are coated and sugar is golden brown (about 15 minutes]. Stir in 1/2 teaspoon vanilla. Spread on foil and cool.
[Name] Orange Slice Cake [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H45M [PrepTime] PT30M [TotalTime] PT2H15M [DatePublished] 1999-11-25T06:31:00Z [Description] Make and share this Orange Slice Cake 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/49/10/pic9je2xV.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "1", "8", "2", "3 1/2", "1", "2", "4", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["flour", "salt", "dates", "pecans", "coconut", "butter", "sugar", "eggs", "baking soda", "buttermilk", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 559.8 [FatContent] 27.0 [SaturatedFatContent] 12.2 [CholesterolContent] 83.7 [SodiumContent] 189.3 [CarbohydrateContent] 76.9 [FiberContent] 4.2 [SugarContent] 51.5 [ProteinContent] 6.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Sift flour and salt (if using]; set aside. Combine orange slice candy, pitted dates, pecans and coconut; set aside. Beat butter until light. While beating, gradually add sugar. Beat eggs, then add to butter and sugar. Combine baking soda and buttermilk. Add milk alternating with flour mixture. Blend well after each addition. Add candy mixture, mixing well. Turn into a 10-inch tube pan that has been greased and floured. Bake for 1 hour and 45 minutes at 300 degrees. Remove from oven; combine orange juice and sugar and mix well. TOPPING Combine orange juice and sugar. Mix well. Pour over cake.
[Name] Hawaiian Turkey Curry [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-25T06:41:00Z [Description] This is different from the eastern curries because it isn't hot and it uses coconut milk (the unsweetened kind found in the canned milk section, the ethnic section, or the beverage section). It is almost too easy to make and it freezes wonderfully. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Hawaiian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "5", NA, "1", "1", "1/2", "2", "1/3", "16", "1"] [RecipeIngredientParts] ["chicken broth", "turkey broth", "turkey", "chicken", "onion", "garlic", "ginger", "curry powder", "flour", "coconut milk", "coconut cream", "milk"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 223.9 [FatContent] 18.3 [SaturatedFatContent] 15.4 [CholesterolContent] 5.7 [SodiumContent] 280.0 [CarbohydrateContent] 12.0 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Puree the onions, garlic, ginger, curry powder, flour and 1/2 cup of the broth until smooth. In a large saucepan, combine pureed mixture and all remaining ingredients except turkey or chicken. Cook, stirring often, till thickened. Add the meat and heat gently. Serve with white rice and small dishes of raisins, peanuts, chutney, coconut, bacon, green onions, etc. This freezes well.
[Name] Orange-Pineapple Angel Torte [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-25T07:21:00Z [Description] Make and share this Orange-Pineapple Angel Torte recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "3/4", "1", "2", "1", "1", "8", "1/4", NA, NA] [RecipeIngredientParts] ["gelatin", "water", "boiling water", "sugar", "lemon", "crushed pineapple", "mandarin oranges", "confectioners' sugar", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.1 [FatContent] 11.2 [SaturatedFatContent] 6.9 [CholesterolContent] 40.8 [SodiumContent] 86.2 [CarbohydrateContent] 33.2 [FiberContent] 0.8 [SugarContent] 26.9 [ProteinContent] 2.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Measure gelatin and sprinkle over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved. Add sugar, orange and lemon juice. Chill until consistency of unbeaten egg whites. Whip 1 cup cream and fold into above mixture. Add crushed pineapple. Prepare a 2 or 2.5 quart glass bowl or a 9-inch rectangular glass dish with a non-stick surface. Arrange a layer of angel food cake on the bottom of the dish. Add a layer of pineapple cream and a few mandarin oranges. Continue layering, ending with the pineapple cream. Cover with plastic wrap, and refrigerate overnight. Whip remaining 1 cup of cream and add confectioners' sugar. Unmold the dessert and cover with sweetened whipped cream. Decorate with mandarin oranges and pecans, if desired.
[Name] Harvest Turkey, Cranberry and Brown Rice Salad [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-25T06:50:00Z [Description] Make and share this Harvest Turkey, Cranberry and Brown Rice Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/15/picqajxT2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/15/picoJCZBQ.jpg"] [RecipeCategory] Brown Rice [Keywords] ["Poultry", "Rice", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1/4", "1", "1", "1/2", "1", "1", "1/2", "2", "2", "4", "1", "1", "1", "1/2", "3/4", "1 - 1 1/2", "1/2 - 2", "1", NA, NA, NA, "1", "1"] [RecipeIngredientParts] ["rice vinegar", "fresh tarragon", "dried tarragon", "garlic", "salt", "black pepper", "canola oil", "unsalted butter", "brown rice", "roasted smoked skinless turkey", "dried cranberries", "pecans", "green onion", "green seedless grape", "fresh tarragon", "dried tarragon", "salt", "black pepper", "lettuce greens", "fresh tarragon", "flat leaf parsley", "orange"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 481.1 [FatContent] 27.5 [SaturatedFatContent] 3.2 [CholesterolContent] 6.1 [SodiumContent] 468.9 [CarbohydrateContent] 52.2 [FiberContent] 4.5 [SugarContent] 9.2 [ProteinContent] 9.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] TO PREPARE DRESSING Place orange juice, vinegar and tarragon in small, heavy saucepan over medium-high heat. Cook, watching carefully, until mixture is reduced to half, about 6 tablespoons. Pour into bowl. Whisk in garlic, salt, pepper and oil until blended. Set aside. TO PREPARE SALAD Melt butter in heavy medium-size saucepan over medium heat. Add rice; stir until all grains are coated well. Add stock and bring to a boil. Reduce to a simmer and cook, covered, until tender, 30 to 40 minutes. Remove from heat; let cool. Toss rice with dressing. Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon fresh or 1 teaspoon dried tarragon and orange zest. Taste and season salad with salt, pepper and additional tarragon, if desired. (Salad can be prepared 1 to 2 days ahead, covered and refrigerated. Bring to room temperature 30 minutes before serving.] TO SERVE Arrange border of lettuce leaves on serving plate if you wish. Mound salad on top. Garnish with chopped tarragon and border of orange slices, if desired. Note: Texmati rice, a long-grain American basmati rice, works well in this recipe. Cook it as you would the brown rice, 20 to 25 minutes, and then remove from heat and keep covered 10 minutes.
[Name] Cranberry Casserole [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 1999-11-25T07:25:00Z [Description] Make and share this Cranberry Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "1 1/4", "1 1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["cranberries", "apples", "sugar", "quick-cooking oatmeal", "brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 866.2 [FatContent] 34.1 [SaturatedFatContent] 16.1 [CholesterolContent] 61.0 [SodiumContent] 330.1 [CarbohydrateContent] 140.8 [FiberContent] 11.1 [SugarContent] 106.2 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine apples and cranberries and place in a greased 9 x 13-inch baking dish. Combine all other ingredients and spread over apples and cranberries. Bake at 3250 for 1 hour. This recipe submitted by Carol Riddle, a member of Immanuel Church in Bluefield, W.Va.
[Name] Creamy Turkey & Potato Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 1999-11-25T06:56:00Z [Description] Very easy and so delicious! This makes a lot, so it is a great way to feed many people with just a few cups of meat. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1", "1", "1", "4"] [RecipeIngredientParts] ["frozen hash brown potatoes", "milk", "sour cream", "butter", "onion", "green pepper", "cheddar cheese", "chicken", "turkey"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 258.5 [FatContent] 17.6 [SaturatedFatContent] 10.4 [CholesterolContent] 41.7 [SodiumContent] 292.0 [CarbohydrateContent] 19.8 [FiberContent] 1.5 [SugarContent] 1.1 [ProteinContent] 6.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Combine all ingredients in a large bowl and mix well. Place in a large 9 x 13 greased baking dish. Bake uncovered, for about 1 hour.
[Name] Kentucky Hot Browns [AuthorId] 135566 [AuthorName] LainieBug [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-25T06:59:00Z [Description] Make and share this Kentucky Hot Browns recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["3", "3", "1 1/2", "1", "1/2", "2", "1 -2", "4", "8", "4", "4"] [RecipeIngredientParts] ["butter", "flour", "milk", "cheddar cheese", "parmesan cheese", "Tabasco sauce", "turkey slices", "bacon", "fresh tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 617.7 [FatContent] 31.7 [SaturatedFatContent] 15.4 [CholesterolContent] 115.3 [SodiumContent] 1033.3 [CarbohydrateContent] 62.0 [FiberContent] 3.4 [SugarContent] 0.9 [ProteinContent] 20.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. Melt butter in a medium saucepan. Add flour, stirring, to make a smooth paste. Cook for several minutes. Whisk in milk gradually, stirring constantly. Add a small amount of the hot milk mixture to the beaten yolk and whisk until smooth. Return the yolk-milk mixture to the saucepan and simmer until thickened, stirring constantly. Add cheeses and Tabasco and cook until cheese is melted and sauce is thick and smooth. Place the toasted bread slices in individual ovenproof dishes. Warm the turkey slices (the microwave works well] and place turkey on the toasted bread. Pour the cheese sauce over the turkey. Place the bacon slices on top of the sauce and top each with a tomato slice. Bake in the oven until the cheese sauce begins to bubble. Serve immediately.
[Name] Cranberry-Filled Squash (Microwave Only!) [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-11-25T07:24:00Z [Description] This is an adopted recipe. I've not yet made this, but can vouch for the goodness of the combination of cranberry and squash. I suppose this would be good Thanksgiving fare for the wayward college student who for some reason must stay in the dorms over the holiday since it's entirely cooked in the microwave! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "3", "3", "2", "1"] [RecipeIngredientParts] ["acorn squash", "fresh cranberries", "frozen cranberries", "orange marmalade", "brown sugar", "butter", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 194.3 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 52.2 [CarbohydrateContent] 37.2 [FiberContent] 4.2 [SugarContent] 11.7 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] With a fork, pierce the whole squash on each side. Place on a paper towel in the microwave oven. Microwave 12 to 15 minutes or until fork-tender, turning over after 5 minutes. Let stand 5 to 10 minutes. Meanwhile, in a one-quart casserole, combine the remaining ingredients. Cover with waxed paper. Microwave for 3 to 5 minutes or until berries have popped, stirring after 2 minutes. Cut the squash in half. Remove the seeds. Place cut side up on a microwave-proof platter. Spoon cranberry mixture into the hollowed-out squash. Cover with waxed paper and microwave for 1 to 3 minutes to heat through.
[Name] Glazed Turkey Steaks [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-25T07:30:00Z [Description] Make and share this Glazed Turkey Steaks 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/49/20/picb37UMY.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "4", "2", "3"] [RecipeIngredientParts] ["honey", "florida grapefruit juice", "turkey steaks", "grapefruits", "dijon-style mustard"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 169.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 45.4 [FiberContent] 0.1 [SugarContent] 34.8 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 4 servings. [RecipeInstructions] In a small bowl blend honey, grapefruit juice and mustard. Arrange steaks on foil-lined, shallow broiler pan. Brush steaks lightly with honey mixture. Broil 6 inches from heat source, 6 minutes. Turn, brush lightly, broil 6 minutes longer, just until juices run clear when meat is pierced with a fork. Meanwhile, heat remaining honey mixture over low heat in medium saucepan. Stir grapefruit sections just before serving; heat 1 minute. Spoon sauce over steaks.
[Name] Green Beans in Dill Walnut Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-25T07:27:00Z [Description] Make and share this Green Beans in Dill Walnut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Fruit", "Nuts", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/2", "1/4", "1 1/2", "1/2", NA] [RecipeIngredientParts] ["green beans", "scallion", "fresh dill", "fresh parsley", "walnut halves", "fresh lemon juice", "olive oil", "salt", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 313.1 [FatContent] 30.5 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 108.9 [CarbohydrateContent] 10.3 [FiberContent] 3.9 [SugarContent] 4.3 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat a large pot of water to boiling. Add the green beans and cook until crisp-tender. Drain immediately, then immerse in a large bowl of ice water to prevent further cooking and to retain the bright green color. Meanwhile, make the sauce: place the scallions, dill, parsley, walnuts, and lemon juice in a blender or food processor fitted with the steel blade; process until smooth. With the machine running, pour the olive oil in a t hin, steady stream through the feed tube to make a thick green sauce. Add salt and pepper to taste. Drain the beans and dry wit h a towel. Toss the beans with the dressing. Serve slightly chilled or at room temperature.
[Name] Old-Fashioned Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Old-Fashioned Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "milk", "salt", "white corn syrup", "butter", "margarine", "vanilla", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.6 [FatContent] 2.9 [SaturatedFatContent] 1.0 [CholesterolContent] 2.0 [SodiumContent] 31.9 [CarbohydrateContent] 10.0 [FiberContent] 0.4 [SugarContent] 8.7 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 48 pieces [RecipeInstructions] Chop nuts. Butter a 9 x 9 x 2-inch pan. Combine sugar, milk, salt, chocolate and corn syrup in heavy saucepan. Cook and stir over low heat until sugar dissolves. Then cook slowly, stirring frequently to soft ball stage (238 degrees]. Remove from heat. Add butter; cool without stirring to 110 degrees or to lukewarm. Add vanilla. Place in large bowl. Beat until no longer shiny and mixture will hold shape. Beat in nuts. One cup miniature marshmallows may be added before turning into pan. Turn at once into pan. Cool, cut in squares.
[Name] Old-Fashioned Fudge II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Old-Fashioned Fudge II recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/8", "1", "1"] [RecipeIngredientParts] ["sugar", "milk", "butter", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2018.2 [FatContent] 37.8 [SaturatedFatContent] 23.6 [CholesterolContent] 95.2 [SodiumContent] 447.4 [CarbohydrateContent] 435.2 [FiberContent] 14.3 [SugarContent] 400.9 [ProteinContent] 16.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, salt, cocoa and milk. Boil to soft boil stage. Remove from heat; add butter and vanilla. Beat until mixture starts to thicken. Pour in buttered platter. May add nuts just before pouring if desired.
[Name] Grandma Lori's Old-Fashioned Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Grandma Lori's Old-Fashioned Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "3", "1/8", "1/4", "1 1/2", "1"] [RecipeIngredientParts] ["sugar", "salt", "margarine", "milk", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 3188.2 [FatContent] 64.2 [SaturatedFatContent] 17.8 [CholesterolContent] 51.2 [SodiumContent] 1008.2 [CarbohydrateContent] 650.1 [FiberContent] 10.7 [SugarContent] 599.3 [ProteinContent] 23.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Lightly grease an 8 or 9-inch square pan. Combine dry ingredients in heavy 4 quart saucepan. Stir in milk. Bring to a \"bubbly\" boil over medium heat, stirring constantly. Boil, without stirring, to 234 degrees (soft ball stage]. Remove from heat. Cool at room temperature to 110 degrees. Beat with wooden spoon until thickens and loses gloss. Quickly spread in prepared pan.
[Name] Peanut Carrot Country Soup [AuthorId] 1855 [AuthorName] rwwest [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 1999-11-23T22:54:00Z [Description] Great Soup! Will make again. Cross between savory and sweet. I used half-n-half in place of whipping cream, 1/2 chicken buillion and 1/2 salt free veggie buillion (Vogue). Also I chopped onions and celery fine in the food processor and the carrots into small chunks. When it was cooked through, I used my Braun Hand Blender to Puree it before adding the half-n-half and peanut butter. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "Winter", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1 1/4", "1/4", "1/4", "2", "4", "6", "1/2"] [RecipeIngredientParts] ["unsalted butter", "carrots", "celery", "onion", "all-purpose flour", "creamy peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.9 [FatContent] 37.6 [SaturatedFatContent] 17.5 [CholesterolContent] 78.5 [SodiumContent] 499.4 [CarbohydrateContent] 21.8 [FiberContent] 2.9 [SugarContent] 8.5 [ProteinContent] 13.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a heavy large saucepan over medium low heat. Add carrots, celery and onions and cook until just tender, stirring frequently, about 15 minutes. Add flour and stir 4 minutes. Mix in stock. Bring to boil, stirring occasionally. Cover partially, reduce heat and simmer 25 minutes. Cool soup slightly. Puree in batches in blender or processor. Return puree to saucepan. Place peanut butter in small bowl. Gradually mix in 1 cup puree. Return mixture to saucepan. Blend in cream and salt and heat through; do not boil. Ladle into heated bowls. Serve immediately.
[Name] English Pea Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this English Pea Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/26/picuJRaib.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "4", "4"] [RecipeIngredientParts] ["English peas", "hard-boiled eggs", "onion", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 118.0 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 46.6 [SodiumContent] 81.9 [CarbohydrateContent] 18.8 [FiberContent] 5.6 [SugarContent] 8.6 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] 1 batch [RecipeInstructions] Place peas in a large bowl. Chop hard boiled eggs and add to peas along with the minced onion, pickle relish, and mayonnaise. Stir gently to combine. Chill until ready to serve.
[Name] English Pea Salad II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this English Pea Salad II recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Potluck", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["English peas", "mild cheddar cheese", "onion", "bacon bits", "celery", "bell pepper", "Worcestershire sauce", "mayonnaise", "salt", "pepper", "celery"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 694.3 [FatContent] 46.8 [SaturatedFatContent] 26.9 [CholesterolContent] 141.2 [SodiumContent] 5001.3 [CarbohydrateContent] 30.4 [FiberContent] 8.5 [SugarContent] 14.2 [ProteinContent] 40.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Drain English peas; cut cheese in small squares. Dice onion. Add bacon bits; cut celery in small pieces. Cut bell pepper in small pieces. Add Worcestershire sauce, mayonnaise, salt and pepper. Mix together and refrigerate.
[Name] Hot Norwegian Fruit Soup [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-11-25T09:50:00Z [Description] Make and share this Hot Norwegian Fruit Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Fruit", "Norwegian", "Scandinavian", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Winter", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "1/2", "1/3", "1/4", "1"] [RecipeIngredientParts] ["seedless raisin", "dried prune", "minute tapioca", "sugar", "cinnamon", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 380.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 76.7 [CarbohydrateContent] 99.5 [FiberContent] 7.0 [SugarContent] 75.7 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook raisins, prunes, and apricots until tender in 1 1/2 quarts water. Add remaining ingredients and continue cooking for 15 minutes. Cook's note: May fold in a large can of sliced peaches if desired.
[Name] Cranberry Orange & Port Sauce [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-25T09:58:00Z [Description] This is a rich and sweet cranberry sauce. Great for the holidays.
[Name] Marinated Brisket of Beef for Corned Beef [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Marinated Brisket of Beef for Corned Beef recipe from Food.com. [Images] character(0) [RecipeCategory] St. Patrick's Day [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "2", "10", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["salt", "sugar", "peppercorns", "water", "bay leaves", "boneless beef roast", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 430.9 [FatContent] 13.5 [SaturatedFatContent] 5.4 [CholesterolContent] 217.1 [SodiumContent] 14401.3 [CarbohydrateContent] 6.7 [FiberContent] 0.1 [SugarContent] 6.3 [ProteinContent] 71.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put large boneless beef roast or brisket in nonmetallic container. Combine water, salt, sugar, peppercorns, garlic, bay leaves and pickling spices. Pour mixture over meat and refrigerate for 2 days. Discard marinade liquid. Other meat can be used in place of beef.
[Name] Pickling Corned Beef [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT288H [PrepTime] PT1H [TotalTime] PT289H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Pickling Corned Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "St. Patrick's Day"] [RecipeIngredientQuantities] ["5", "1", "1", "1 1/2", "1", "12", "4"] [RecipeIngredientParts] ["beef brisket", "brown sugar", "coarse salt", "bay leaves", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 357.0 [FatContent] 16.7 [SaturatedFatContent] 5.9 [CholesterolContent] 140.6 [SodiumContent] 26645.6 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 1.3 [ProteinContent] 47.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Place brisket in large pot, add brown sugar, pickling spices, salt, saltpeter, bay leaves and water.", "Bring to boil 5 minutes.", "Let stand overnight to cool.", "Place in 5 gallon crock with cooled mixture. Add sliced garlic; liquid enough to cover meat. Put a board and stone on top beef.", "Keep submerged.", "Place cheesecloth across top of crock.", "Tie down.", "Put lid on.", "Leave enough space between lid and cloth for air.", "At end of 12 days place meat in cold water for 1 hour.", "Remove meat. Wipe well." ]
[Name] Easy Cranberry Sauce [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Easy Cranberry 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/49/32/picBXHJeA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/32/picIl7gJL.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2 - 3/4", "1", NA, NA] [RecipeIngredientParts] ["cranberries", "sugar", "orange marmalade", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1174.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 179.2 [CarbohydrateContent] 312.1 [FiberContent] 2.2 [SugarContent] 291.9 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Spread cranberries in shallow dish so that they are not too thick. Sprinkle sugar over them. Cover. Place in oven at 350 degrees until all are popped open. Remove from oven, mix with marmalade and lemon juice to taste. Refrigerate. ( you could add some nutmeg and cinnamon to this]
[Name] Cranberry Sauce [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cranberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "1", "2"] [RecipeIngredientParts] ["cranberries", "orange marmalade", "sugar", "walnuts", "lemon juice"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 3785.1 [FatContent] 76.9 [SaturatedFatContent] 7.2 [CholesterolContent] 0.0 [SodiumContent] 297.5 [CarbohydrateContent] 812.3 [FiberContent] 32.4 [SugarContent] 728.0 [ProteinContent] 21.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cook cranberries in stew pan, so you can mash up. Add sugar, marmalade and lemon juice. Cook 15 minutes, stirring so it won't stick. Add walnuts and put into jars.
[Name] Crock Pot Cabbage Rolls [AuthorId] 1885 [AuthorName] Linda Sorichetti [CookTime] PT8H [PrepTime] PT0S [TotalTime] PT8H [DatePublished] 1999-11-26T04:45:00Z [Description] Make and share this Crock Pot Cabbage Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lamb/Sheep", "Rice", "Meat", "Weeknight"] [RecipeIngredientQuantities] ["12", "1", "1/2", "1", "3/4", "1/2", "1/8", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["cabbage", "lean ground beef", "ground lamb", "rice", "tomato paste", "water", "salt", "pepper", "thyme", "nutmeg", "cinnamon"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 227.4 [FatContent] 7.9 [SaturatedFatContent] 3.2 [CholesterolContent] 49.1 [SodiumContent] 478.8 [CarbohydrateContent] 21.1 [FiberContent] 2.6 [SugarContent] 5.0 [ProteinContent] 18.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8-10 hours.
[Name] Parsnip, Ginger, and Orange Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-26T04:42:00Z [Description] A different and delicious combination of flavors for a soup! If parsnips are not available in your area, you can substitute carrots (although it will not taste exactly the same). [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Winter", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1 3/4", "1", "1", "2", "3 1/4", NA, NA] [RecipeIngredientParts] ["butter", "onions", "parsnip", "oranges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.2 [FatContent] 12.0 [SaturatedFatContent] 4.8 [CholesterolContent] 21.1 [SodiumContent] 343.7 [CarbohydrateContent] 41.6 [FiberContent] 8.3 [SugarContent] 17.6 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a soup pot (one with a lid] over medium temperature, melt together the oil and butter, then saute the onions until soft, about 5 to 7 minutes.", "Add parsnips and ginger and saute for 5 minutes.", "Add the orange rind (not the juice, just yet] and chicken stock, cover, and simmer over medium heat for 30-35 minutes, removing lid for last 10 minutes.", "Let cool slightly, then pour into a blender and liquidize.", "Return soup to pot, stir in the reserved orange juice, and reheat.", "Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley." ]
[Name] Orange, Chocolate & Cinnamon Muffins [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-11-26T04:43:00Z [Description] This is one of my adopted recipes. I love orange and chocolate together. Makes a nice breakfast or snack muffin. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["125", "7 1/2", "1", "50", "125", "50", "1", "50", "2 1/2", "25"] [RecipeIngredientParts] ["plain flour", "baking powder", "egg", "caster sugar", "milk", "butter", "orange, zest of", "chocolate chips", "cinnamon", "cocoa powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 175.2 [FatContent] 7.8 [SaturatedFatContent] 4.6 [CholesterolContent] 37.3 [SodiumContent] 108.3 [CarbohydrateContent] 24.9 [FiberContent] 1.8 [SugarContent] 8.8 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 9 muffins [RecipeInstructions] Sift the flour and baking powder together into a bowl. Then stir in remaining ingredients mixing thoroughly. Carefully spoon mixture into each muffin cup. Bake in a preheated oven at 400°F for 15-20 minutes.
[Name] Turkey and Leek Deep-Dish Cornbread Pie [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-11-26T04:54:00Z [Description] I love leeks! This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Vegetable", "Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "3/4", "2", "1", "1/2", "1", "1/2", "1", "2", "4", "6", "6", "1 1/2", "1 1/2", NA, NA, "1/8", "4", "1/4"] [RecipeIngredientParts] ["white cornmeal", "flour", "baking powder", "sugar", "salt", "egg", "milk", "butter", "parsley", "chives", "leeks", "butter", "flour", "turkey broth", "chicken broth", "milk", "salt", "fresh ground pepper", "fresh nutmeg", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.3 [FatContent] 26.5 [SaturatedFatContent] 14.6 [CholesterolContent] 166.8 [SodiumContent] 549.2 [CarbohydrateContent] 44.7 [FiberContent] 2.9 [SugarContent] 4.7 [ProteinContent] 36.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Topping: Toss the cornmeal, flour, baking powder, sugar, and salt together. Beat the egg and add the milk and melted butter. Mix the dry and wet ingredients together, and stir in the herbs. Butter an 8 or 9-inch pie plate(it should be the circumference of the casserole you will use for the turkey base] and spread the corn bread batter evenly into the pan. Bake in a preheated 400F oven for 20 minutes. In the meantime, cut the leeks into 1/2-inch pieces and cook in water to cover until just tender. Prepare the sauce: Melt the butter in a heavy saucepan, add the flour, and cook slowly for about 2 minutes over low heat, stirring. Off heat, whisk in the broth and milk, return to the heat, and cook, stirring constantly, until thick and smooth. Season with salt and pepper to taste and nutmeg. Fold in the turkey meat , the leeks with a little of their cooking juices, and the cream. Heat through. Place the turkey filling in an ovenproof casserole about 8 inches in diameter. When the cornbread is done, carefully remove it from the pan and place on top of the turkey filling. Return the casserole to the oven and bake 5-10 minutes until bubbling.
[Name] Finnish Almond Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-26T04:56:00Z [Description] Make and share this Finnish Almond Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Finnish", "Scandinavian", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "3/4", "2", "1", "3/4", "1/4", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "salt", "cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2207.3 [FatContent] 111.9 [SaturatedFatContent] 36.6 [CholesterolContent] 545.0 [SodiumContent] 1401.6 [CarbohydrateContent] 266.1 [FiberContent] 15.6 [SugarContent] 156.1 [ProteinContent] 48.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar. Add eggs, one at a time. Beat well. Add almonds or extract and beat until light. Stir in pineapple and gradually add flour and salt. Drop by teaspoons on greased baking sheet and garnish with cherries. Bake at 350 degrees for 7 to 10 minutes or until golden brown.
[Name] Chocolate Lush Layered Dessert [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-26T04:52:00Z [Description] Make and share this Chocolate Lush Layered Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "3/4", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "flour", "walnuts", "pecans", "cream cheese", "powdered sugar", "Cool Whip", "instant chocolate pudding mix", "milk"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 635.7 [FatContent] 41.1 [SaturatedFatContent] 24.3 [CholesterolContent] 66.0 [SodiumContent] 465.4 [CarbohydrateContent] 62.1 [FiberContent] 2.0 [SugarContent] 37.6 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Mix butter and flour together then add the ground nuts ( save a few for the toping]. Pat into a 9x13 baking dish.", "Bake 20 minutes at 350:", "Cool.", "In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.", "Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.", "Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich." ]
[Name] Lemon Pillows [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT8M [PrepTime] PT3H23M [TotalTime] PT3H31M [DatePublished] 1999-11-26T05:04:00Z [Description] Make and share this Lemon Pillows recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/3", "2", "1", "3/4", "1", "1", "1", "1", "1/8", "8"] [RecipeIngredientParts] ["margarine", "shortening", "flour", "egg", "sugar", "lemon, rind of", "milk", "baking powder", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.9 [FatContent] 5.2 [SaturatedFatContent] 2.0 [CholesterolContent] 6.7 [SodiumContent] 40.3 [CarbohydrateContent] 13.3 [FiberContent] 0.4 [SugarContent] 7.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] In a large bowl beat margarine and shortening until fluffy. Stir in half of the flour, egg, sugar, grated lemon peel, milk, baking powder, vanilla, and salt. Beat until thoroughly combined then stir in remaining half of flour. Cover and chill for 3 hours. Once dough has chilled preheat oven to 375 degrees. Roll chilled dough onto a lightly floured surface to 1/8\" thick and cut into 3\" rectangles. Divide the chocolate candy bar into small rectangles and place one piece on each piece of dough. Fold an edge over the chocolate and seal the edges with the tines of a fork. Place 1\" apart on an ungreased baking sheet and bake for 7 to 8 minutes, or until the edges are firm. Cool on the baking sheet for 1 minute before transferring to a wire rack.
[Name] Katherine's Fried Chicken [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Katherine's Fried Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["whole wheat flour", "black pepper", "seasoning salt", "garlic powder", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.2 [FatContent] 31.7 [SaturatedFatContent] 7.4 [CholesterolContent] 86.2 [SodiumContent] 84.0 [CarbohydrateContent] 35.2 [FiberContent] 6.1 [SugarContent] 0.7 [ProteinContent] 28.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl add flour, pepper, seasoned salt and garlic powder. With hand mix ingredients. Place peanut oil in large skillet and heat at low heat. Flour chicken parts with mixture from bowl and place them in skillet. Brown chicken on each side. Cover skillet and place in pre-heated oven at 350 degrees for one hour and a half. Be sure to turn chicken on each side in order for it to cook thoroughly. Five minutes before removing chicken from oven, add two tablespoons of water to skillet and cover; continue cooking chicken for the remaining five minutes. Comments: Serve with Collard Greens, Potato Salad, macaroni and cheese, hot rolls and ice tea.
[Name] Hoppin' John [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Hoppin' John recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Beans", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["dried black-eyed peas", "salt pork", "green bell pepper", "onion", "rice", "butter", "margarine", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2281.7 [FatContent] 106.4 [SaturatedFatContent] 41.6 [CholesterolContent] 128.1 [SodiumContent] 1754.3 [CarbohydrateContent] 270.8 [FiberContent] 24.3 [SugarContent] 19.1 [ProteinContent] 60.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Soak peas overnight, drain. Add salt pork, green pepper and onion. Cover with water and simmer 2 hours or until peas are tender. Cook rice according to package directions. When peas are done and water has cooked very low, add rice and remaining ingredients. Cover and cook over low heat until all liquid is absorbed. Serve hot
[Name] Deborah's Louisiana Fried Spicy Cabbage [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Deborah's Louisiana Fried Spicy Cabbage 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/49/43/pictU0oHj.jpg" [RecipeCategory] Spicy [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["cabbage", "bacon", "onion", "red pepper flakes", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 2380.2 [FatContent] 207.5 [SaturatedFatContent] 68.6 [CholesterolContent] 308.7 [SodiumContent] 3952.5 [CarbohydrateContent] 71.6 [FiberContent] 25.6 [SugarContent] 38.4 [ProteinContent] 68.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fry bacon until crisp and well browned. Add chopped onion and stir until limp. Add pepper flakes, cabbage, salt & pepper. Stirring well so that all the cabbage is coated. Cover and cook over low heat until cabbage is limp and tender.
[Name] Stuffed Cabbage Leaves [AuthorId] 1880 [AuthorName] P J D Denny [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 1999-11-26T04:49:00Z [Description] Make and share this Stuffed Cabbage Leaves 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/49/44/picDxH7Pl.jpg" [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", NA, "1", "10 1/2", "3", "2"] [RecipeIngredientParts] ["cabbage", "beef mince", "rice", "onion", "pepper", "butter", "flour", "eggs", "lemons"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 4151.3 [FatContent] 301.5 [SaturatedFatContent] 160.5 [CholesterolContent] 1401.0 [SodiumContent] 2402.8 [CarbohydrateContent] 234.6 [FiberContent] 39.9 [SugarContent] 48.4 [ProteinContent] 140.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring a large saucepan of water with salt to the boil. Meanwhile remove outer leaves and hard stalk from the cabbage. Wash it and put into the boiling water for 10 minutes. Mix the mince with the rice, salt & pepper and knead together well. Take each cabbage leaf separately and put on each one a tablespoonful of the mince mixture. Fold the two ends of the leaf inwards and roll it up into a narrow sausage shape. Place some spare cabbage leaves on the bottom of the pan then put the stuffed leaves in concentric circles. Place a heavy plate on top of them to prevent them from breaking up during cooking. Pour water to cover them and boil for 60-80 minutes. When they are cooked put them on a flat dish and prepare the sauce. Put the rest of the butter to melt, add the flour and stir. Add some stock from the cooked leaves, stirring all the time and beat in the eggs with the lemon juice. Take the sauce off the heat. Serve the cabbage rolls with the sauce poured over them.
[Name] Spinach Souffle [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-11-26T05:00:00Z [Description] Make and share this Spinach Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "8", "2", "1"] [RecipeIngredientParts] ["frozen spinach", "small curd cottage cheese", "parmesan cheese", "eggs", "eggs"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 161.9 [FatContent] 8.4 [SaturatedFatContent] 4.7 [CholesterolContent] 73.8 [SodiumContent] 520.9 [CarbohydrateContent] 5.6 [FiberContent] 2.4 [SugarContent] 1.1 [ProteinContent] 17.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and lightly grease a baking dish. Mix ingredients thoroughly. Place in prepared baking dish. Bake for 30 minutes; serve.
[Name] Boston Market Macaroni and Cheese [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-26T05:28:00Z [Description] Make and share this Boston Market Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2/3", "1", "1/4", "1/2", NA] [RecipeIngredientParts] ["spiral shaped pasta", "milk", "Velveeta cheese", "dry mustard", "turmeric"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 400.7 [FatContent] 18.1 [SaturatedFatContent] 11.5 [CholesterolContent] 63.5 [SodiumContent] 1134.7 [CarbohydrateContent] 40.1 [FiberContent] 1.4 [SugarContent] 6.8 [ProteinContent] 18.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta; drain well. While pasta is cooking, put remaining ingredients in top of double boiler over simmering water. Stir with wire whisk until smooth. Keep cheese mixture warm till pasta is cooked and drained. Stir pasta into cheese.
[Name] Shrimp Stir-Fry [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Shrimp Stir-Fry recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/47/picezQPKd.jpg" [RecipeCategory] < 15 Mins [Keywords] "Stir Fry" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "2", "1/8", "1"] [RecipeIngredientParts] ["small shrimp", "margarine", "celery", "green onion", "tomatoes", "garlic", "rice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 687.2 [FatContent] 24.1 [SaturatedFatContent] 5.0 [CholesterolContent] 71.6 [SodiumContent] 602.2 [CarbohydrateContent] 98.5 [FiberContent] 2.6 [SugarContent] 1.6 [ProteinContent] 16.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook rice in a separate pan. Saute green onion and celery. Add shrimp and garlic; when done add tomatoes. Place over rice.
[Name] Shrimp Stir-Fry II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Shrimp Stir-Fry II recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Stir Fry" [RecipeIngredientQuantities] ["3/4", "2", "3/4", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["medium shrimp", "large shrimp", "butter", "celery", "onion", "mushroom", "water chestnut", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 171.3 [FatContent] 7.4 [SaturatedFatContent] 4.0 [CholesterolContent] 144.9 [SodiumContent] 687.3 [CarbohydrateContent] 6.4 [FiberContent] 1.3 [SugarContent] 2.6 [ProteinContent] 19.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large frying pan at medium-high heat, melt butter. Add celery and cook 5 to 10 minutes, stirring frequently. Add onions and pea pods and cook for 5 to 10 minutes, stirring frequently. Add mushrooms and cook 5 to 10 minutes longer until mushrooms are browned. Add water chestnuts, shrimp and soy sauce. Mix well. Serve when shrimp is heated.
[Name] Christmas Cheer [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 1999-11-26T05:09:00Z [Description] Make and share this Christmas Cheer recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "2", "1/4", "1", "2"] [RecipeIngredientParts] ["cranberry juice", "nutmeg", "cinnamon stick", "lemons, rind of"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 95.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.6 [CarbohydrateContent] 23.6 [FiberContent] 0.3 [SugarContent] 20.3 [ProteinContent] 0.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large kettle, combine apple juice, pineapple juice, cranberry juice, nutmeg, cinnamon stick, and sliced lemon peel. Simmer for 10 minutes.
[Name] Pineapple Sweet Potatoes [AuthorId] 1964 [AuthorName] Mary Fillmore [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 1999-11-26T05:13:00Z [Description] Make and share this Pineapple Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Potato", "Tropical Fruits", "Fruit", "Vegetable", "Winter", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "3/4", "1", "1/2", "1/2", "1/4", "1/2", "1/2", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["sweet potatoes", "ginger", "unsalted butter", "brown sugar", "Curacao", "pecans", "flour", "brown sugar", "unsalted butter", "nutmeg", "ginger"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 582.8 [FatContent] 28.1 [SaturatedFatContent] 15.1 [CholesterolContent] 61.0 [SodiumContent] 97.0 [CarbohydrateContent] 81.6 [FiberContent] 5.3 [SugarContent] 46.9 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] 1 batch [RecipeInstructions] ["Bake the sweet potatoes until they are very soft and oozing.", "Let cool a little. Peel and slice into rounds about 1/2 inch thick in a greased casserole dish.", "Melt the preserves with the butter, brown sugar, ginger and Curacao.", "I keep ginger root in the freezer and grate the frozen knob.", "Pour the hot mixture over the sweet potatoes, turning gently to cover each piece. Gently press the sweet potatoes into a flat surface and sprinkle the topping evenly over the top.", "Cut together crumb topping and sprinkle over the top." ]
[Name] Christmas Morning Sausage Ring [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] PT1H5M [PrepTime] PT6M [TotalTime] PT1H11M [DatePublished] 1999-11-26T05:22:00Z [Description] Make and share this Christmas Morning Sausage Ring recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Christmas", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "8", "1/2", "1/4", "1"] [RecipeIngredientParts] ["sausage", "eggs", "milk", "onion", "apple"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 524.1 [FatContent] 41.5 [SaturatedFatContent] 13.5 [CholesterolContent] 279.4 [SodiumContent] 1225.2 [CarbohydrateContent] 14.7 [FiberContent] 0.7 [SugarContent] 2.5 [ProteinContent] 21.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325F and grease a ring mold. In a bowl, combine sausage, crushed crackers, 2 eggs, milk, finely chopped onion and finely chopped apple; mix well. Place into a greased ring mold and unmold onto a baking sheet. Bake for 1 hour. Move to a warm serving plate. Scramble remaining 6 eggs in a skillet and spoon into the center of cooked sausage ring. Serve immediately.
[Name] Cake Mix Chocolate Cookies [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-11-25T14:21:00Z [Description] Here is a real easy one. Just use a chocolate cake mix. I add a hand full of chocolate chips to get a double chocolaute fix. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/52/picEVp1IE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/52/piclZ6HDj.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "515"] [RecipeIngredientParts] ["egg", "milk", "butter", "margarine", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 28.0 [Calories] 90.8 [FatContent] 4.5 [SaturatedFatContent] 1.6 [CholesterolContent] 10.6 [SodiumContent] 158.7 [CarbohydrateContent] 12.7 [FiberContent] 0.4 [SugarContent] 6.6 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] In a bowl, stir cake mix, butter and milk until well combined. Break egg into mixing bowl and mix well. Bake in 350 F oven for 12 - 15 minutes. Enjoy -- .
[Name] Day After Thanksgiving (Or Christmas) Turkey Wellington [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-11-27T06:49:00Z [Description] Make and share this Day After Thanksgiving (Or Christmas) Turkey Wellington 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/49/53/picqDzwao.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/53/picQ1BT9f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/53/picBroVB3.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Vegetable", "Meat", "Christmas", "Thanksgiving", "Brunch", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "4", "1", "1", NA, "1", "1/4", NA, NA] [RecipeIngredientParts] ["onion", "mushroom", "olive oil", "premade puff pastry", "turkey stuffing", "turkey meat", "egg", "milk", "cranberry sauce"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 3396.0 [FatContent] 220.1 [SaturatedFatContent] 54.7 [CholesterolContent] 245.2 [SodiumContent] 1970.2 [CarbohydrateContent] 256.1 [FiberContent] 13.1 [SugarContent] 11.8 [ProteinContent] 100.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Saute onions and mushrooms in olive oil 4 to 5 minutes; set aside. Place 1/4 cup leftover Thanksgiving turkey stuffing in the center of 2 puff pastry squares. Top the stuffing with 1/4 pound leftover turkey pieces. Top turkey with sauteed mushrooms and onions. Add salt and pepper, to taste. Beat together egg and milk. Place remaining 2 puff pastry squares over filling and seal with the milk and egg wash. Bake at 375 degrees for 20 minutes or until golden brown. You can serve this Thanksgiving Turkey Wellington with heated Thanksgiving gravy on top with cranberry sauce and your favorite vegetable. Enjoy!
[Name] Cranberry Fruit Salad [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-27T06:51:00Z [Description] Make and share this Cranberry Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "pineapple chunks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3009.4 [FatContent] 111.1 [SaturatedFatContent] 51.8 [CholesterolContent] 269.6 [SodiumContent] 552.2 [CarbohydrateContent] 515.6 [FiberContent] 28.9 [SugarContent] 454.2 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine chopped cranberries with sugar, stirring well. Place mixture in colander and allow to drain overnight. Combine cranberry mixture with pineapple chunks and nuts. Fold in whipped cream. Chill thoroughly before serving.
[Name] Lime Zest Wafers [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-11-27T06:53:00Z [Description] This is an adopted recipe. I have not yet tried it, but see what the original poster had to say about it:
[Name] Curried Pork Chops [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-11-27T06:57:00Z [Description] Make and share this Curried Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["3", NA, NA, "4", "2", "1", "1", "1", "1/4", "2", "1", "1/8"] [RecipeIngredientParts] ["all-purpose flour", "seasoning salt", "black pepper", "onion", "apple", "Hunts Ready Tomato Sauces Chunky Special", "raisins", "curry powder", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 416.1 [FatContent] 27.2 [SaturatedFatContent] 8.4 [CholesterolContent] 68.8 [SodiumContent] 66.1 [CarbohydrateContent] 24.1 [FiberContent] 2.7 [SugarContent] 11.2 [ProteinContent] 19.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Stir together flour, seasoned salt and black pepper in a shallow dish.", "Dip pork chops into flour mixture, coating both sides.", "Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender.", "Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides.", "Remove chops from skillet. Drain off fat. Stir Hunt's Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink." ]
[Name] Crock Pot Chicken Taco Meat [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT6H [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 1999-11-27T06:55:00Z [Description] I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/EhLd4qFRjS9WEGLpDFFX_crockpot-chicken-taco-meat-ww-02224.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/4957/ldXOshpTTMycwUqKb1A0_20170417_145927.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/01479252733.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/KMNvvwZ2Qc64jgbIByzc_Screen%20Shot%202015-03-20%20at%201.51.02%20PM.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/picztjRsw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/iNwzRj1TMquxFWyP3mKE_crockpot-chicken-taco-meat-ww-02217.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/5WgKqXcQfOJMbrpOq5XQ_crockpot-chicken-taco-meat-ww-02219.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/KIe8PCQr2dyFYqqvj1yw-154-chicken-tacos.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/EJ69RlWWRvGmBWG6HSTh-132-chicken-tacos.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/pictNKJ4o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/picfVveu7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/PUhRwonQeeA0bCPQxO9A-108-chicken-tacos.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/picNlUZBY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/picsWVWrv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/picA9vDUc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/pickOpfvT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/picqbgFce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/picWUXkG1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/57/picXqTPMz.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Very Low Carbs", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1"] [RecipeIngredientParts] ["Bulk Taco Seasoning Mix", "chicken broth", "boneless skinless chicken breast"] [AggregatedRating] 5.0 [ReviewCount] 316.0 [Calories] 71.4 [FatContent] 1.6 [SaturatedFatContent] 0.4 [CholesterolContent] 36.3 [SodiumContent] 239.3 [CarbohydrateContent] 0.7 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 12.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dissolve taco seasoning into chicken broth. Place chicken breasts in crock pot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-size pieces. To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.
[Name] Pizza with Stilton and Caramelized Onions [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Pizza with Stilton and Caramelized Onions recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "2 1/4", "1/2", "2", "1", "1", "3", "2"] [RecipeIngredientParts] ["olive oil", "garlic", "butter", "onion", "dry white wine", "sherry wine vinegar", "sugar", "dry sherry", "Stilton cheese", "fresh rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1428.3 [FatContent] 76.7 [SaturatedFatContent] 28.9 [CholesterolContent] 94.3 [SodiumContent] 1304.6 [CarbohydrateContent] 59.4 [FiberContent] 2.4 [SugarContent] 37.7 [ProteinContent] 20.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine 2 Tbsp olive oil and garlic in a bowl; set aside. Melt butter with 1 Tbsp olive oil in a large heavy skillet over medium-high heat. Add onion, 3/4 cup wine, vinegar, sugar, and Sherry. Boil until almost all of the liquid evaporates, stirring often, about ten minutes. Add 1 cup wine, 1/2 cup at a time, boiling until liquid evaporates after each addition. Add 1/2 cup of wine; cook until onions are brown and the mixture is syrupy, stirring often, about 5 minutes. Season with salt and pepper. Preheat oven to 350 F. Brush Boboli crust with garlic oil. Cut the crust into squares or diamonds approximately 2\" each. Arrange squares on a large baking sheet. Divide the onion mixture equally among the squares. Top with Stilton and rosemary. Bake until the cheese begins to melt and the crust is crispy, about 12 minutes. Serve warm.
[Name] Smoked Salmon and Brie Pizza [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Smoked Salmon and Brie Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "12", "1", NA, NA] [RecipeIngredientParts] ["extra virgin olive oil", "smoked salmon", "red onion", "fresh dill sprig"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 730.3 [FatContent] 62.3 [SaturatedFatContent] 24.3 [CholesterolContent] 134.1 [SodiumContent] 1421.2 [CarbohydrateContent] 2.3 [FiberContent] 0.2 [SugarContent] 1.3 [ProteinContent] 40.2 [RecipeServings] nan [RecipeYield] 8-10 as a starter [RecipeInstructions] ["To prepare the Brie, discard the rind and cut the cheese in small pieces.", "Slice the onion very thinly and quarter the slices. Separate the onion pieces.", "Cut the salmon into small pieces.", "Prepare the dough and preheat the oven as directed in the basic recipe. Shape the pizza dough.", "Divide the dough and roll into small pies, about 3 to 4 inches in diameter. Prick dough all over with the tines of a fork, then brush with olive oil.", "Transfer the pie to the preheated baking surface and bake until the crust just begins to brown, about 6 minutes.", "Remove from the oven and cover with the cheese, leaving a 1/2 inch border around the edges.", "Arrange the salmon and onion on top and drizzle evenly with olive oil.", "Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated through, about 4 minutes.", "Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil.", "Garnish with the dill.", "Slice and serve immediately.", "Recipe found on the Chatelaine recipe forum site. - - - - - - - - - - - - - - - - - -" ]
[Name] Pseudo Cinncinnati Chili [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-27T07:07:00Z [Description] Make and share this Pseudo Cinncinnati Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "2", "2", "2", "1", "1/2", "1/2", "1/8", "1/8", NA, NA, "1", "1/4"] [RecipeIngredientParts] ["beef", "onion", "green bell pepper", "tomato sauce", "bottled garlic", "Worcestershire sauce", "chili powder", "cumin", "cinnamon", "allspice", "clove", "cayenne pepper", "salt", "red kidney beans", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1183.9 [FatContent] 86.0 [SaturatedFatContent] 35.4 [CholesterolContent] 119.8 [SodiumContent] 122.6 [CarbohydrateContent] 70.1 [FiberContent] 9.7 [SugarContent] 3.3 [ProteinContent] 32.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring 2 1/2 quarts of unsalted water to a boil in a soup pot. When the water reaches a rapid boil, add the spaghetti and cook until tender 7 to 9 minutes. Meanwhile heat the oil on high heat just until hot. Using your fingers crumble the ground beef into the skillet. Immediately wash your hands with soap and hot water. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir the meat occasionally. Rinse and seed the pepper and cut ii into 1/4 inch dice. Cook, stirring frequently until the ground beef is finely crumbled and completely browned, about 2 minutes Reduce the heat to medium. Add the tomato sauce, garlic, Worcestershire sauce, chili powder, cumin, cinnamon, allspice and cloves. Stir to mix well. Reduce the heat to simmer, and continue to cook, stirring from time to time, until the pasta is done. Season with cayenne pepper and slat, to taste if desired. Meanwhile, rinse and drain the beans, and place in a microwaveable safe bowl. Cover with a paper towel and microwave 1 minutes at high or until heated through. To serve, divide the spaghetti among 4 serving bowls. Top each serving with chili, 1/2 cup kidney beans and 1 tablespoon shredded cheese. Serve at once.
[Name] Apricot Glazed Ham Patties [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Apricot Glazed Ham Patties recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "2", "1/4", "1/4", "1", "2", "1/4", "1/4", "1/2", "2"] [RecipeIngredientParts] ["ham", "milk", "eggs", "onion", "blue cheese", "Worcestershire sauce", "prepared mustard", "sage", "pepper", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 304.8 [FatContent] 10.7 [SaturatedFatContent] 4.3 [CholesterolContent] 128.1 [SodiumContent] 1911.1 [CarbohydrateContent] 21.7 [FiberContent] 0.4 [SugarContent] 12.4 [ProteinContent] 29.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 F. Combine ham with crumbs, milk, eggs, onion, cheese, Worcestershire, 1 tsp mustard, sage and pepper. Shape into 6 patties. Place in shallow baking dish; bake 30 minutes. Combine preserves, vinegar and remaining mustard; brush on patties. Bake 10 more minutes.
[Name] Bleu Cheese & Port Bread [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Bleu Cheese & Port Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Cheese", "Bread Machine", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1", "3", "2", "1 1/2", "1", "1/4", "1/3", "1/3", "1/4", "1"] [RecipeIngredientParts] ["water", "white bread flour", "sugar", "salt", "butter", "port wine", "blue cheese", "walnuts", "applesauce", "fast rising yeast", "active dry yeast"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 2133.7 [FatContent] 53.9 [SaturatedFatContent] 18.7 [CholesterolContent] 64.2 [SodiumContent] 4257.6 [CarbohydrateContent] 340.2 [FiberContent] 14.6 [SugarContent] 32.0 [ProteinContent] 56.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Place all ingredients in bread machine pan, in order given Can be made with the regular and rapid bake cycles.", "No need to use an expensive port here, just one with good flavour.", "The sharper the blue cheese, the stronger the flavour in the bread.", "We like the Danish blue best. As with all cheese recipes, loaf appearance may vary but the flavour is worth it. This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favourite steak." ]
[Name] Broccoli En Bleu Ala Rick [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Broccoli En Bleu Ala Rick recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "4", "2", "1/2", "2", "1", "20", "1/2"] [RecipeIngredientParts] ["cream cheese", "blue cheese", "butter", "salt", "flour", "milk", "frozen broccoli"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 368.7 [FatContent] 24.7 [SaturatedFatContent] 15.2 [CholesterolContent] 68.5 [SodiumContent] 952.9 [CarbohydrateContent] 23.6 [FiberContent] 5.0 [SugarContent] 2.9 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Melt together the cream cheese, blue cheese, butter, salt and flour. Add milk and bring to a boil. Add broccoli and mix well. Transfer to a 1 quart greased casserole and top with bread crumbs. Bake 1/2 hour. Jo Anne in Spokane
[Name] Cherry Cheese Salad [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cherry Cheese Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Spring", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "2", "3", "1", "1", "3", "3", "3", "1 1/2", "1 1/2", "3/4", NA] [RecipeIngredientParts] ["mild red onion", "lemon juice", "mesclun", "radicchio", "dark sweet cherry", "extra virgin olive oil", "raspberry vinegar", "honey", "Dijon mustard", "blue cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 136.0 [FatContent] 8.9 [SaturatedFatContent] 3.1 [CholesterolContent] 9.5 [SodiumContent] 193.2 [CarbohydrateContent] 10.8 [FiberContent] 1.3 [SugarContent] 7.8 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl, combine onion with 2 cups water and lemon juice; chill 15 to 30 minutes. Drain well. To make dressing, whisk together Merlot, fruity extra-virgin olive oil, raspberry vinegar, honey, and Dijon mustard. In a large boil, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. Sprinkle salad with cheese and season with salt and pepper to taste.
[Name] Roasted Parsnips and Onions [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-11-27T07:12:00Z [Description] Make and share this Roasted Parsnips and Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", NA, NA] [RecipeIngredientParts] ["parsnip", "fresh rosemary", "extra virgin olive oil", "coarse salt", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 192.6 [FatContent] 7.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 16.5 [CarbohydrateContent] 31.4 [FiberContent] 7.7 [SugarContent] 10.3 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to 425F. In a roasting pan, combine the parsnips, onions and rosemary. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetables are deep amber.
[Name] Christmas Rye Bread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 1999-11-27T07:13:00Z [Description] Make and share this Christmas Rye Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Christmas", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["18", "1", "2", "1/2", "1", "1/4", "1/2", "4", "2", "2 1/2", "1/4"] [RecipeIngredientParts] ["stout beer", "fennel seed", "dark corn syrup", "orange", "sugar", "salt", "all-purpose flour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1884.2 [FatContent] 18.5 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 732.0 [CarbohydrateContent] 376.7 [FiberContent] 22.9 [SugarContent] 54.8 [ProteinContent] 41.2 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Combine the stout, seed, and oil being sure they are at a warmish room temperature. Pour into large mixing bowl and add syrup, orange rind, sugar, and salt. Mix well. Add 2 cups of flour and one cup of the rye flour. Beat until smooth. Dissolve yeast in lukewarm water and add to mixture. Beat until thoroughly mixed. Add remaining flour. Turn dough out on lightly floured bread board or pastry cloth and knead until smooth and elastic, approximately 20 minutes. Place in greased bowl, cover with dish towel and let rise until double in bulk. Punch down, let rise again until double in bulk, 1 to 1 1/2 hours. Divide the dough into 2 portions, shape into loaves and place in a greased 9 x 12 x 2-inch pan. Prick loaves 5 to 6 times with fork. Bake at 350 for 45 to 50 minutes. Remove from oven, brush with hot water. Cool on cake rack.
[Name] Barbecue Chicken Pizza [AuthorId] 1962 [AuthorName] teapotter [CookTime] PT14M [PrepTime] PT0S [TotalTime] PT14M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Barbecue Chicken Pizza 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/49/73/picdRqPvY.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "8", "16", "3/4", "1", NA] [RecipeIngredientParts] ["chicken breast halves", "hickory flavored barbecue sauce", "gruyere cheese", "red onion", "green onion", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 333.8 [FatContent] 22.3 [SaturatedFatContent] 11.8 [CholesterolContent] 85.6 [SodiumContent] 469.5 [CarbohydrateContent] 7.5 [FiberContent] 0.9 [SugarContent] 2.8 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place baking sheet on rack in oven and preheat oven to 450 degrees. Toss the chicken with 1/4 cup barbecue sauce. Spread remaining barbecue sauce on pizza crust. Spread half of cheese on crust. Arrange chicken evenly over crust. Sprinkle with remaining cheese, red onion, green onion, and cilantro over pizza. Transfer pizza to hot baking sheet. Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. Let pizza stand 5 minutes before cutting.
[Name] Mary Krull's Rosemary Onion Tarts (Pizza) [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Mary Krull's Rosemary Onion Tarts (Pizza) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1 1/2", "1", "1", "2", "1/4", "1", "2", "4", "1 1/2", "1 1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["dry yeast", "water", "flour", "salt", "fresh rosemary", "low-fat ricotta", "garlic", "olive oil", "shallots", "fresh rosemary", "scallions", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.3 [FatContent] 10.4 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 591.0 [CarbohydrateContent] 46.5 [FiberContent] 3.2 [SugarContent] 3.2 [ProteinContent] 7.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the dough: Sprinkle the yeast over the water and let it sit for 10 minutes. Add flour, salt and rosemary, stirring to form a dough. Turn the dough out onto a lightly floured board and knead a few minutes. Transfer to a greased bowl, cover tightly with plastic wrap and let rise in a warm place for 1 hour. For the topping: In a bowl combine the vinegar, ricotta and garlic and set the mixture aside. In a saute pan, heat the oil, and when it is hot, add the shallots, onions and rosemary. Turn down the heat and cook 20 minutes or until the onions are softened. Roast the pepper under the broiler until it is evenly charred. Put the pepper in a paper bag, seal tightly and allow to sit 10-15 minutes so the skin loosens; then scrape off the skin and remove the seeds and stem. Cut it into strips. Set the oven at 425 degrees. Punch down the dough, divide it into 2 pieces, and pat them out into pizza rounds. Transfer to a baking sheet. Divide the ricotta mixture between the rounds, top with onions, pepper, scallions which have been cut into 2 inch lengths and halved lengthwise, and pine nuts. Bake the pizzas for 15 minutes or until the crust is firm and golden brown. Serve at once. Serves four.
[Name] Oat Bran Pizza [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Oat Bran Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1", "1", "1", "3/4", "2", "1", "1/3", "1/2", "1 1/2", "2", NA, NA, NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "dry yeast", "water", "olive oil", "tomatoes", "tomato paste", "dried oregano leaves", "mozzarella cheese", "parmesan cheese", "fresh mushrooms", "bell pepper", "onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1765.4 [FatContent] 77.5 [SaturatedFatContent] 29.4 [CholesterolContent] 141.5 [SodiumContent] 4260.5 [CarbohydrateContent] 223.4 [FiberContent] 30.1 [SugarContent] 26.3 [ProteinContent] 84.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Have a 14 inch pizza pan or 17 by 14 baking sheet ready. Mix flour, oat bran, and salt in a medium bowl. Sprinkle the yeast over the warm water in measuring cup. Add one tablespoon of the olive oil. Stir until the yeast is dissolved and add to the flour mixture. Knead on a lightly floured surface about 5 minutes until smooth. Roll out into a 15 inch circle and transfer to the pizza pan. Pinch the dough around the edge to make a rim. Brush the surface with the remaining tablespoon of oil. let the dough rise in a warm draft free place 15 to 20 minutes until puffy. Heat the oven to 450 degrees. Bake 10-12 minutes until lightly browned. Meanwhile mix tomatoes, tomato paste, oregano in a small bowl. Spread evenly over the crust, arrange vegetables on top and sprinkle evenly with cheeses. Return to oven and bake 12-15 minutes longer or until cheese has melted and browned slightly. Let cool a few minutes before cutting into wedges.
[Name] Tuna & Macaroni Casserole Siciliana [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-27T07:17:00Z [Description] Make and share this Tuna & Macaroni Casserole Siciliana recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["European", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "1/2", "1/2", "1/2", "1", "14 1/2", "8", "2", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["tuna in water", "olive oil", "onion", "bell pepper", "garlic", "tomatoes", "no-salt-added tomato sauce", "parsley", "salt", "granulated sugar", "basil", "oregano", "lemon juice", "elbow macaroni", "fat-free parmesan cheese"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 111.9 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 18.7 [SodiumContent] 466.1 [CarbohydrateContent] 11.0 [FiberContent] 1.6 [SugarContent] 3.6 [ProteinContent] 12.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a skillet, heat oil over medium flame. Add onions, bell peppers, and garlic. Cook until all is tender. Stir in crushed tomatoes, tomato sauce, parsley, salt, sugar, basil, oregano, and lemon juice. Cover and simmer 30 minutes. Stir in tuna and cooked elbow macaroni. Heat over low flame, 5 minutes. Sprinkle with Parmesan cheese and serve.
[Name] Vegetable Lasagna II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Vegetable Lasagna II recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/3", "1 1/2", "1/2", "1/2", "1/2", "1/8", "3", "28", "1", "1", "1 1/4", "9", "2"] [RecipeIngredientParts] ["onion", "celery", "green pepper", "oregano", "salt", "garlic powder", "Worcestershire sauce", "pepper", "butter", "tomatoes", "water", "sugar", "mozzarella cheese", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.1 [FatContent] 9.0 [SaturatedFatContent] 5.2 [CholesterolContent] 25.3 [SodiumContent] 315.2 [CarbohydrateContent] 27.6 [FiberContent] 3.0 [SugarContent] 6.0 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a 2 quart saucepan, cook onions, celery and green pepper in butter until tender. Add tomatoes, water and season- ings. Bring to a boil. Reduce heat. Simmer over low heat, uncovered, for 30 minutes. Remove from heat. Add 3/4 cup of the cheese. Stir until smooth. In a 12 x 8-inch baking dish, spread 1 cup of sauce. Top with 3 noodles, 1 cup zucchini and 1 cup sauce. Repeat noodles, zucchini and sauce, noodles and sauce. Sprinkle with remaining cheese. Cover tightly with foil. Bake at 350 degrees for 45 minutes. Remove foil and bake 15 minutes longer. Remove from oven. Let stand 15 minutes.
[Name] Vegetable Lasagna III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Vegetable Lasagna III recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Potluck", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "32", "2", "8", "16", "2 -3", NA, NA, NA, NA] [RecipeIngredientParts] ["onions", "mushroom", "cottage cheese", "broccoli", "monterey jack cheese", "mozzarella cheese", "eggs", "oregano", "garlic", "basil leaves", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5551.6 [FatContent] 239.1 [SaturatedFatContent] 138.3 [CholesterolContent] 1141.8 [SodiumContent] 8487.0 [CarbohydrateContent] 468.5 [FiberContent] 39.9 [SugarContent] 49.7 [ProteinContent] 388.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine cottage cheese, onions, eggs, oregano, garlic and basil leaves. Cook lasagna, fry bacon half way. Put 1 layer of lasagna, then cottage cheese, then broccoli, then Mozzarella, then Monterey Jack and then mushrooms. Repeat for second layer. Top with fried bacon. Bake at 350 degrees for 30 minutes.
[Name] Crock Pot Chicken á La Antoinette [AuthorId] 64642 [AuthorName] Molly53 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 1999-11-27T07:25:00Z [Description] I use the slow cooker during the summer for this recipe. I just set it on low and leave it all day while I am at work. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/81/BhQJFIgQbWIlhRHn9Fow_0S9A5564.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/81/SFwtOop5RwiAxF1pGwYl_0S9A5582.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/81/Eveee0D1TfpcqUXE8ynI_antionette.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/81/Svm9Me2QGuucdm5GqOBx_Antionette2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/81/d6cUXtKsTyGxkLxXSElu_Antionette3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/81/OcTHMENVQ92kMJBiX7NY_0S9A5559.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/81/picT9fBiP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/81/4981.jpg" ] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "1", "2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "olive oil", "onion", "mushrooms", "tomato bisque", "red wine", "oregano", "basil", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 31.0 [Calories] 382.6 [FatContent] 19.9 [SaturatedFatContent] 5.0 [CholesterolContent] 94.3 [SodiumContent] 641.9 [CarbohydrateContent] 12.2 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 32.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onions and mushrooms in olive oil. Add chicken. Combine remaining ingredients and pour over chicken mixture. Slow cook on top of stove for 1 1/2 to 2 hours. (You can also combine ingredients in the Crock Pot and cook on low for up to 12 hours]. Serve over Rice or Pasta.
[Name] Sauteed Beef with Snow Peas [AuthorId] 115621 [AuthorName] glitter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-27T07:27:00Z [Description] Make and share this Sauteed Beef with Snow Peas recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1 1/2", "3", "3", "2", "1", "2", "1", "5"] [RecipeIngredientParts] ["fresh snow pea", "dry sherry", "soy sauce", "cornstarch", "garlic", "sugar", "soy sauce"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 782.3 [FatContent] 62.4 [SaturatedFatContent] 14.8 [CholesterolContent] 111.1 [SodiumContent] 1425.3 [CarbohydrateContent] 11.5 [FiberContent] 2.2 [SugarContent] 4.4 [ProteinContent] 36.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove end tips from snow peas and cook in boiling water 3 minutes oruntil tender, but still crisp. Drain. Cut steak into bite-sized pieces and toss with sherry. soy sauce and cornstarch. Heat 1/2 cup oil in a skillet and saute until lightly browned. Remove. Heat the remaining 1/2 cup oil in another skillet and saute the snow peas 2 minutes. Stir in the beef, garlic, sugar and soy sauce. Mix well.
[Name] Sweet Potato & Pear Soup [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-11-27T07:35:00Z [Description] Make and share this Sweet Potato & Pear 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/49/84/picroV6OK.jpg" [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Pears", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "3", "2", "1/2", "1", "5", "1/3", "2", "2", NA] [RecipeIngredientParts] ["butter", "onion", "carrot", "celery", "sweet potatoes", "pears", "dried thyme", "paprika", "low sodium chicken broth", "maple syrup", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 123.3 [FatContent] 2.5 [SaturatedFatContent] 1.2 [CholesterolContent] 3.8 [SodiumContent] 91.2 [CarbohydrateContent] 23.2 [FiberContent] 3.7 [SugarContent] 9.6 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute. Add sweet potatoes, pears and thyme and saute for about 2 minutes. Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft. Puree in a blender or food processor until smooth. Return to pot. Add cream, maple syrup and lime juice. Simmer for 5 minutes. If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed. Can be made up to 2 days ahead of time.
[Name] Double Cheese Bread [AuthorId] 1962 [AuthorName] teapotter [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Double Cheese Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Cheese", "High In...", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "4", "1/2", "1", "1 1/2", "2/3", "1 1/3", "4", "2/3", "2/3", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking powder", "baking soda", "salt", "walnuts", "butter", "margarine", "sugar", "eggs", "milk", "dry white wine", "sharp cheddar cheese", "blue cheese", "poppy seed", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 341.2 [FatContent] 18.6 [SaturatedFatContent] 8.1 [CholesterolContent] 68.6 [SodiumContent] 440.8 [CarbohydrateContent] 34.5 [FiberContent] 1.9 [SugarContent] 13.8 [ProteinContent] 9.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Stir together the flours, baking powder, baking soda, salt and walnuts. Set aside. In large bowl of mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir flour mixture into creamed mixture alternately with milk and wine. Spoon half the batter into another bowl. Stir cheddar into one portion of batter and blue cheese into the other. Spoon half the Cheddar batter into each of 2 greased and floured 9 x 5 inch loaf pans, distributing batter down one long side of each pan. Then spoon half the blue cheese batter into each pan alongside cheddar batter. If you prefer, you can make 1 Cheddar loaf and 1 blue cheese loaf by putting all of one type of batter into 1 pan etc. Sprinkle poppy seeds over cheddar batter and sesame seeds over blue cheese batter. Bake at 350°F for about 1 hour or until a wooden pick inserted in center of loaf comes out clean. Let cool in pans for 10 minutes, then turn out onto racks to cool completely. May be wrapped and frozen for up to 2 months. To serve, cut bread into 3/4 inch thick slices. It has a tendency to crumble so don't try to slice thin.
[Name] Grape/Bleu Cheese/Walnut Focaccia [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Grape/Bleu Cheese/Walnut Focaccia 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/49/86/5e8SZSUxSPOdN0SIJT5O-Grape-Bleu-Cheese-Walnut-Focaccia.jpg" [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "4", "1", "1", "3/4", "1", "2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["olive oil", "green seedless grape", "red seedless grapes", "Stilton cheese", "blue cheese", "walnuts", "egg", "water", "sugar", "olive oil", "salt", "bread flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2730.5 [FatContent] 157.5 [SaturatedFatContent] 36.1 [CholesterolContent] 271.2 [SodiumContent] 4002.4 [CarbohydrateContent] 265.9 [FiberContent] 18.2 [SugarContent] 52.2 [ProteinContent] 78.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 degrees. Using your fingers, press the focaccia dough ut into a 12-inch circle, about 1/4 -inch thick, onto a round baking sheet (I use a rectangular cookie sheet]. Brush with olive oil. Season the bread with salt and white pepper. Press the grapes into the dough, leaving a 1-inch border around the edges. Sprinkle the cheese and walnuts over the dough. Brush the edges of the dough with the egg wash. Bake for 25 minutes or until golden brown. Place on wooden board and slice. BASIC FOCCACIA DOUGH: Place all ingredients in bread machine in the order suggested for YOUR machine. Process on Doug h/ Manual cycle.
[Name] Jean's Buffalo Chicken Lasagna [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Jean's Buffalo Chicken Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["12", NA, "1", "4", "1 1/2", "2", "2", "1", "15", "1/2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "water", "vinegar", "part-skim ricotta cheese", "egg substitute", "blue cheese", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 270.9 [FatContent] 9.1 [SaturatedFatContent] 5.1 [CholesterolContent] 53.2 [SodiumContent] 398.8 [CarbohydrateContent] 23.6 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 22.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Spray a la rge skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 4 minutes.", "Drain well.", "Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9\" x 13\" baking pan with spray.", "Spread 1 cup of the sauce over the bottom of the pan.", "Arrange four pieces of lasagna (3 lengthwise, 1 widthwise] over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top.", "Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top.", "Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350 degrees F.", "cover lasagna with foil and bake for 1 hour and 10 minutes.", "Uncover lasagna, sprinkle blue cheese or mozzarella cheese over the top, bake an additional 5 minute uncovered.", "let stand 15 minutes covered, before serving." ]
[Name] Pecan Blue Cheese Crackers [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Pecan Blue Cheese Crackers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Fruit", "Nuts", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["pecan halves", "egg", "unsalted butter", "saga blue cheese", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2368.4 [FatContent] 205.1 [SaturatedFatContent] 69.2 [CholesterolContent] 455.5 [SodiumContent] 85.0 [CarbohydrateContent] 116.4 [FiberContent] 17.6 [SugarContent] 6.7 [ProteinContent] 33.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In a preheated 350 degree oven toast 1/2 cup pecans, about 7 minutes, and cool. Finely chop toasted pecans In a bowl with a fork cream butter and Saga until smooth. Separate egg. Add egg yolk, stirring until combined well. Add flour and chopped pecans and stir until mixture just forms a dough. Halve dough and on separate sheets of waxed paper form each half into a 12 by 1 1/4-inch log, using waxed paper as a guide. Freeze logs, wrapped in waxed paper, just until firm, about 30 minutes. Preheat oven to 375 degrees and lightly grease 2 large baking sheets. Cut logs crosswise into 1/4-inch thick slices and arrange slices about 1/2-inch apart on baking sheets. Top each cracker with a remaining pecan half, pressing lightly into dough . Brush tops of crackers, including pecans, with lightly beaten egg white. Bake crackers in batches, if necessary, in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 12 minutes total. With a spatula transfer crackers to paper towels to blot and transfer to a rack to cool.
[Name] Dried Mushroom Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-27T07:30:00Z [Description] Make and share this Dried Mushroom 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/49/90/picJNZosk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/90/picIBIO4i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/90/picqeXbeW.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1", "1 1/2", "3/4", "1", NA, NA] [RecipeIngredientParts] ["onion", "celery", "dried morel", "flour", "water", "canned milk", "chicken bouillon cube"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 795.9 [FatContent] 20.7 [SaturatedFatContent] 12.8 [CholesterolContent] 78.5 [SodiumContent] 1279.1 [CarbohydrateContent] 136.0 [FiberContent] 1.3 [SugarContent] 127.7 [ProteinContent] 20.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Saute onion and celery in butter until tender. Crush morels or other mushrooms with rolling pin, set aside. Stir the flour into the onion-celery mixture, add the water and crushed mushrooms. Simmer until the mushrooms are tender, (about 5 minutes]. Add bouillon, milk and seasonings. Heat, but do not boil, and serve.
[Name] Easy Cheesy Biscuits [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-11-27T07:31:00Z [Description] These are so moist, you'll throw away your old biscuit recipe! Although they are best served fresh baked and warm from the oven, they can be made ahead and lightly toasted under the broiler. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2 1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "butter", "cream-style cottage cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 91.5 [FatContent] 3.5 [SaturatedFatContent] 2.1 [CholesterolContent] 9.4 [SodiumContent] 139.7 [CarbohydrateContent] 11.2 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 18 biscuits. [RecipeInstructions] Preheat oven to 450F(230C]. Sift together flour and baking powder into a large bowl. Cut butter into flour mixture with pastry blender or 2 knives until particles are the size of small peas. Stir in cottage cheese all at once. Drop by generous tablespoons onto a lightly greased cookie sheet. Bake for 15 minutes or until golden.
[Name] Cold Pea Salad [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-27T07:38:00Z [Description] Make and share this Cold Pea Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1", "2", "1", "1 1/2"] [RecipeIngredientParts] ["English peas", "celery", "onion", "green peppers", "pimiento", "sharp cheddar cheese", "egg", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 607.2 [FatContent] 16.2 [SaturatedFatContent] 7.9 [CholesterolContent] 215.8 [SodiumContent] 406.7 [CarbohydrateContent] 78.1 [FiberContent] 25.6 [SugarContent] 33.3 [ProteinContent] 40.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Drain peas. Combine next 6 ingredients and mix well. Add peas, eggs and mayonnaise and mix gently. Chill throughly. You can increase the amount of celery, onion, green pepper, pimento, relish and mayonnaise to suit your taste. Jan
[Name] Apple-Sage Chutney [AuthorId] 1962 [AuthorName] teapotter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Apple-Sage Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Apple", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "2 1/2", "1", "1/2", "1/3", "1/2", "1/3", "6", "2", "1/2"] [RecipeIngredientParts] ["onion", "tart apples", "apple cider", "brown sugar", "dried cherries", "golden raisin", "dates", "white wine vinegar", "garlic", "fresh sage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1474.5 [FatContent] 4.6 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 68.5 [CarbohydrateContent] 383.5 [FiberContent] 42.3 [SugarContent] 307.2 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Combine all ingredients in heavy saucepan and cook until thick."
[Name] Chicken with Dried Cherries and Sour Cream [AuthorId] 1962 [AuthorName] teapotter [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Chicken with Dried Cherries and Sour Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1 1/2", "2", "3", "2", "1", "3/4", "3/4", "1/2", "3", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "paprika", "cinnamon", "butter", "onions", "chicken broth", "dry red wine", "dried cherries", "sherry wine", "brandy", "sour cream", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 423.3 [FatContent] 23.5 [SaturatedFatContent] 8.2 [CholesterolContent] 103.1 [SodiumContent] 413.2 [CarbohydrateContent] 11.1 [FiberContent] 2.9 [SugarContent] 3.8 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak cherries in either brandy or sherry, set aside. Heat oven to 425x. Sprinkle salt and pepper, 1/2 teaspoon paprika and 1/2 teaspoon cinnamon on chicken breasts, which have been sliced in half to make thin cutlets. Bake, for 10 to 15 minutes, until almost done . Cover with foil to keep warm. Melt butter in a skillet large enough to hold the chicken in one layer; add onions and cook 10 minutes. Add remaining paprika and cinnamon. Add stock and red wine. Cook on high heat until reduced. Add cherries and soaking liquid, and walnuts. Add the chicken to the sauce and heat through. Remove from the heat, and mix in the sour cream. Serve at once. Good with rice pilaf and green salad. NOTES : This is a very rich dish and a little goes a long way. Follow with a light dessert.
[Name] Smothered Chicken [AuthorId] 1952 [AuthorName] hcopeland [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-26T23:23:00Z [Description] This is an easy recipe I got from a cookbook. "Old Fashioned Country Cooking" found at Cracker Barrel. I was a beginner or close to it when I tried it and it is no fail. I always liked it best because it is an one-pot meal and you can forget about it for 2 hours. The chicken is always moist. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/49/99/picHhPnwl.jpg" [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Roast", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "4", "1", NA, NA] [RecipeIngredientParts] ["vinegar", "broiler chickens", "celery", "potatoes", "onion", "carrot"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 688.3 [FatContent] 40.1 [SaturatedFatContent] 11.5 [CholesterolContent] 198.6 [SodiumContent] 215.7 [CarbohydrateContent] 26.8 [FiberContent] 3.7 [SugarContent] 2.1 [ProteinContent] 52.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the vinegar in the bottom of a deep ovenproof casserole dish or Dutch oven with a cover. Add chicken and surround with vegetables. Add seasonings to taste. Cover tightly and roast at 350* for 1 hour. The meat will be moist and juicy without having a strong vinegar taste. I learned to not go by the cooking time of this recipe. It is best to go by the estimated time on the chicken wrapper for the weight of the chicken. I could never find a 3 1/2-pound chicken, only larger.
[Name] Chicken and Dumplings Like Cracker Barrel's [AuthorId] 1952 [AuthorName] hcopeland [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 1999-11-26T23:26:00Z [Description] This tastes just like Cracker Barrel's, if you have ever tried it. From book "Old Fashioned Country Cooking" found at Cracker Barrel. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/00/u4DlxRTdaDJxHWsNIFUQ_dumplings%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/00/YlNGg5TOQzehBUgxeWWT_IMG_1921.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/00/picwriVuz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/00/pic8KA2xJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/00/pic27IeF6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/00/picT0RXIM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/00/GmWnTLPuQr2zpRnAtk95_dumplings%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/00/X4p9gjdTsmtbaq94GmBq_dumplings%201.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "2", "1/2", "1/2", "3", "3/4"] [RecipeIngredientParts] ["frying chickens", "water", "salt", "pepper", "all-purpose flour", "baking soda", "salt", "shortening", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 81.0 [Calories] 710.5 [FatContent] 41.4 [SaturatedFatContent] 11.7 [CholesterolContent] 172.0 [SodiumContent] 1275.7 [CarbohydrateContent] 33.4 [FiberContent] 1.2 [SugarContent] 1.6 [ProteinContent] 47.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil. Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone]. Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces. Bring the broth to a boil and add pepper. Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened. Knead the dough 4 to 5 times (never done], and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces]. Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally. Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier. I pressure it for only 30 minutes. It can also be done in the crockpot with 3-4 cups water but someone has that book so at this time I cannot give cooking times. Good Luck! Hope you enjoy.
[Name] Chocolate Cookies [AuthorId] 1866 [AuthorName] Helen Watson1 [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 1999-11-26T05:44:00Z [Description] Make and share this Chocolate Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["50", "110", "110", "2"] [RecipeIngredientParts] ["caster sugar", "butter", "self raising flour", "cocoa powder"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 83.5 [FatContent] 5.1 [SaturatedFatContent] 3.2 [CholesterolContent] 13.1 [SodiumContent] 35.3 [CarbohydrateContent] 8.9 [FiberContent] 0.4 [SugarContent] 2.8 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 18 biscuits [RecipeInstructions] Pre-heat oven to 190/ 375 / Gas5. Cream the sugar and butter. Add the remaining ingredients and mix well. Divide the mixture in half and then tear off and shape a total of 18 balls. Place on a lined baking sheet and squash slightly to make a squat flat circle. Bake for 8 minutes. Leave to cool for 1 minute and place on to a cooling rack.
[Name] Classic Pizza Crust [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 1999-11-26T10:05:00Z [Description] Make and share this Classic Pizza Crust recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/03/piciWouuc.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2 1/2", "1", "1", "1"] [RecipeIngredientParts] ["active dry yeast", "flour", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 640.6 [FatContent] 8.6 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 1171.3 [CarbohydrateContent] 120.7 [FiberContent] 5.2 [SugarContent] 0.4 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 2 14 inch crusts [RecipeInstructions] In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix. Next, add the water and oil. Beat on low speed for 30 seconds. Scrape the sides of the bowl and continue to beat on high speed for 3 minutes. By hand, stir in enough flour to make the dough stiff. Knead until smooth which can take up to 10 minutes. Place in a well greased bowl and turn the dough until it is lightly greased. Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and chill for 2 hours. Cut the dough in half. On a floured surface, roll the halves into 12 inch circle and about 1/8 inch thick. Brush the surfaces of the dough with olive oil and add the toppings of your choice. Cook at 425* for 25 minutes.
[Name] Appetizer Sweet and Sour Meatballs [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 1999-11-26T10:05:00Z [Description] Make and share this Appetizer Sweet and Sour Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Meat", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "3/4", "2", NA, "1", "1 -2"] [RecipeIngredientParts] ["jellied cranberry sauce", "brown sugar", "onion", "water", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.3 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 18.6 [SodiumContent] 150.0 [CarbohydrateContent] 27.1 [FiberContent] 0.9 [SugarContent] 23.8 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook first 4 ingredients together slowly until the cranberry sauce has dissolved. Soak the bread in water until it is soggy but not overly soggy. Remove and place in a mixing bowl. Add the meat, salt/pepper, and egg. Mix very well. Form into small balls. Add them to the pan of liquid cranberry sauce. Simmer for about 40 minutes or until done. Place them on a chafing dish and serve with toothpicks.
[Name] Crisp Spring Greens with Creamy Tomato Dressing [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-26T12:54:00Z [Description] Make and share this Crisp Spring Greens with Creamy Tomato Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Spring", "< 15 Mins"] [RecipeIngredientQuantities] ["4 -6", "4 -6", "1 -2", "1", NA, NA, "1/2", "6", "3", "1", "1 1/2", "1/2 - 1", "1/2", "1/2", "1/2", "1/4", "2 -3", "3/4", NA] [RecipeIngredientParts] ["green onions", "tomatoes", "avocado", "blue cheese", "Roquefort cheese", "crouton", "cider vinegar", "sugar", "tomato base chili sauce", "catsup", "Worcestershire sauce", "onion", "garlic", "prepared mustard", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.4 [FatContent] 40.8 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 154.0 [CarbohydrateContent] 16.8 [FiberContent] 1.2 [SugarContent] 13.4 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Prepare greens, store in a sealed airtight plastic bag in the refrigerator until ready to serve. Arrange greens in individual salad bowls or on individual salad plates, dividing evenly.", "Top each with sliced green onions and tomato wedges or slices.", "Garnish each with crumbled blue or Roquefort cheese and/or crisp croutons, if desired.", "Pass Creamy Tomato Dressing.", "CREAMY TOMATO DRESSING Combine the first 9 to 11 ingredients together in a blender container.", "Cover and blend at medium speed for 30 seconds; uncover and with the motor at low speed, gradually add oil, blending until mixture is smooth and completely mixed.", "Season with salt and pepper to taste. Cover and increase motor speed to high; beat for 30 seconds.", "Store, tightly sealed, in an airtight glass container or jar in the refrigerator for up to two weeks.", "NOTE: May use about 1/4 to 1/3 cup extra virgin olive oil and 1/3 to 1/2 cup other salad oil, if desired.", "The flavor of 3/4 cup olive oil is too intense for this dressing.", "VARIATION: May add 1/2 crumbled blue or Roquefort cheese to prepared dressing, if desired. Or, may add 1/2 cup crumbled cheese to dressing mixture while beating and then stir in 1/2 cup crumbled cheese after preparation, if desired." ]
[Name] Baked Sweet Potato Chips [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT35M [PrepTime] PT3M [TotalTime] PT38M [DatePublished] 1999-11-26T13:18:00Z [Description] Make and share this Baked Sweet Potato Chips recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/06/pic7RDXpf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/06/picIj57Y4.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["sweet potatoes", "sugar", "lemon juice", "lowfat margarine", "pepper"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 103.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 62.6 [CarbohydrateContent] 24.4 [FiberContent] 3.6 [SugarContent] 5.6 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a mixing bowl. Layer potatoes in a baking dish coated with nonstick cooking spray (nonfat]. Add any remaining liquid from bowl and cover dish with foil and bake at 350 degrees F for 30-35 minutes.
[Name] Irish Cream (Almost Like Bailey's) [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Irish Cream (Almost Like Bailey's) recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["sweetened condensed milk", "half-and-half", "vanilla", "rum", "Creme de Cacao"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 556.3 [FatContent] 18.2 [SaturatedFatContent] 11.3 [CholesterolContent] 62.8 [SodiumContent] 147.2 [CarbohydrateContent] 56.9 [FiberContent] 0.2 [SugarContent] 51.7 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 5 cups [RecipeInstructions] Mix in blender or with wire whip. Refrigerate or freeze. Serve over crushed ice.
[Name] Turkey Tenderloins with Spiced Cranberry Sauce [AuthorId] 1966 [AuthorName] Little elf [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-27T18:26:00Z [Description] A tasty option to the whole bird. Tenderloins or fillets are the feather-shaped part of the breast. This recipe featuring tenderloins serves four to six people, depending on the size of the tenderloins. The recipe can easily be doubled for a larger crowd. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["turkey tenderloins", "butter", "canned whole cranberry sauce", "ground cloves", "sugar", "mandarin orange pieces"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 320.8 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 93.2 [CarbohydrateContent] 69.5 [FiberContent] 1.7 [SugarContent] 67.7 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown tenderloins in butter in skillet. Lower heat to simmer and cover. Cook about 20 minutes until meat juices run clear. Remove tenderloins and keep warm. Pour off excess drippings. Add cranberry sauce, cloves and sugar to skillet. Heat over low heat. Add orange pieces. Spoon sauce over tenderloins to serve or spoon some sauce onto serving plate and top with sliced tenderloins. Garnish with orange twists if desired. Serve with wild or brown rice. Enjoy.
[Name] Chicago Style Deep Dish Pizza Crust [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-27T15:02:00Z [Description] Make and share this Chicago Style Deep Dish Pizza Crust recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/12/picWvAUrL.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1/8", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "olive oil", "eggs", "thyme", "water", "fast rising yeast", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 300.8 [FatContent] 6.8 [SaturatedFatContent] 1.2 [CholesterolContent] 62.0 [SodiumContent] 26.9 [CarbohydrateContent] 49.8 [FiberContent] 2.1 [SugarContent] 1.6 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk together water, yeast and sugar in a bowl and set aside to proof for 10 minutes. In a large bowl sift together flour and salt and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid into dry ingredients and mix until a soft sticky dough forms. remove dough to a lightly floured surface and knead 5 minutes, until dough is no longer sticky. Place in a well oiled bowl, turning to coat all sides, cover and allow to rise until doubled in bulk 2 - 3 hours. Punch dough down and place into a well oiled 12\" pizza pan. using your hands, move dough around the bottom of the pan and 2/3 the way up the sides. Set aside and let rise 10 minutes. Brush crust lightly with olive oil and add toppings.
[Name] Ukrainian Borschtsch [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-27T14:27:00Z [Description] Make and share this Ukrainian Borschtsch recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "3", "2", "2", "4", "3", "1/2", "2", "1", "1", "1", "3", "1 1/2", NA, "4", "1", "1/2"] [RecipeIngredientParts] ["water", "beer", "beets", "beef chuck with bone", "red wine vinegar", "butter", "carrot", "onion", "cabbage", "tomato paste", "salt", "black pepper", "parsley", "potato", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1638.5 [FatContent] 92.6 [SaturatedFatContent] 35.8 [CholesterolContent] 120.9 [SodiumContent] 18645.4 [CarbohydrateContent] 137.2 [FiberContent] 34.4 [SugarContent] 56.3 [ProteinContent] 47.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["In a large stockpot bring the beef to a boil in 2 1/2 quart. Water with 1 tbs of salt. After 10 minutes of boiling reduce heat and simmer for 30 minutes more, then remove meat, cool and remove meat from bone & cube 1/2\".", "In a large skillet on heat the oil on medium heat. Saute the onion, beets, and carrot until they are soft. Add the potato and butter then cook for 2 minutes more.", "In the mean time bring the beef stock, water & beer to a boil in the stockpot. Add salt and pepper, vinegar, and meat.", "Drain the beet-carrot-onion and potato mixture and add to stockpot. Reduce heat and cook for 20 min.", "then add cabbage, tomato paste and pork butt. Cook another 30 to 45 minutes.", "Remove from heat and allow to cool to room temperature. Refrigerate overnight, re-heat and serve. A large dollop or 2 of sour cream in the soup is mandatory when served. Allow each person to stir it in themselves.", "*NOTE: You may add 1 1/2 cups of cooked white beans to this soup if you wish but if you do so soak them in vinegar then add them to the soup." ]
[Name] Dawn Hornsby's Unusual Green Bean Casserole [AuthorId] 1862 [AuthorName] Traci Jeff Poole2 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-11-28T05:34:00Z [Description] My mom used to make this all the time. She would experiment with all types of food and in turn, her creations were wonderful!! Though, I do not know if this is one of her original recipes but it was handwritten in her notebook of recipes that was given to me at the time of her death. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/15/picdoSweZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/15/picXBSyfL.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "1", "2", "1/8", "1/2", "2"] [RecipeIngredientParts] ["French style green beans", "water", "salt", "water chestnuts", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 850.9 [FatContent] 32.6 [SaturatedFatContent] 9.5 [CholesterolContent] 79.3 [SodiumContent] 8594.3 [CarbohydrateContent] 127.7 [FiberContent] 30.9 [SugarContent] 30.6 [ProteinContent] 25.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine water, beans and salt. Bring to a quick boil. Reduce heat until it has thawed and slightly crisp. About 4 minutes Drain them. In a 2 quart casserole dish, layer the beans and chestnuts. Next, mix the milk and soup into a separate bowl. Add pepper. Pour this over the beans and chestnuts. Bake at 350* for 25 minutes. Remove from oven and top with the onion rings and bake again until they are a golden brown.
[Name] Trader Vic's Crab Rangoon [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-11-28T05:35:00Z [Description] Make and share this Trader Vic's Crab Rangoon recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Chinese", "Asian", "< 60 Mins", "For Large Groups", "Deep Fried"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "2 1/2 - 3", "1", NA, NA, NA] [RecipeIngredientParts] ["fresh crabmeat", "cream cheese", "garlic powder", "wonton wrappers", "Chinese mustard"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 95.7 [FatContent] 4.9 [SaturatedFatContent] 2.6 [CholesterolContent] 31.7 [SodiumContent] 154.4 [CarbohydrateContent] 8.4 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 4.4 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] ["Combine crabmeat with cream cheese, steak sauce and garlic powder in medium bowl and blend to a paste.", "Place heaping teaspoon on each won ton. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal.", "Heat oil in wok, deep fryer or electric skillet to 375 degrees.", "Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels.", "Serve hot with Chinese mustard and/or red sauce for dipping." ]
[Name] Vegetable Ravioli [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-28T05:39:00Z [Description] Make and share this Vegetable Ravioli recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "8", "1", "1", "1/2", "2", NA, "48"] [RecipeIngredientParts] ["tomatoes", "onion", "mushrooms", "garlic", "spinach", "low fat cottage cheese", "basil", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2366.9 [FatContent] 12.6 [SaturatedFatContent] 2.4 [CholesterolContent] 73.5 [SodiumContent] 4660.0 [CarbohydrateContent] 468.4 [FiberContent] 15.4 [SugarContent] 2.1 [ProteinContent] 82.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the tomatoes, onion, mushrooms, and garlic in a saucepan. Cook over medium heat until the mixture is somewhat dry. Set aside to cool. Combine the tomato mixture, spinach, cottage cheese, and basil in a large bowl. Add pepper to taste On a cutting board, lay out a single layer of pot-sticker shells. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each shell. Cover with a second pot-sticker shell and press the edges together with a fork to seal. Repeat with remaining shells. Cook the ravioli in boiling water for 3-4 minutes. Serve hot with pasta sauce.
[Name] Crock Pot Orange-Herbed Pork Roast [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10H [PrepTime] PT15M [TotalTime] PT10H15M [DatePublished] 1999-11-28T05:43:00Z [Description] Make and share this Crock Pot Orange-Herbed Pork 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/50/18/picQbz9TF.jpg" [RecipeCategory] Oranges [Keywords] ["Pork", "Citrus", "Fruit", "Meat", "Very Low Carbs", "High Protein", "High In...", "Roast", "Oven"] [RecipeIngredientQuantities] ["2 1/2 - 3", "1", "1/2", "1/2", NA, "2", "1", "1 1/4", "1", "1", "1", "1", "3", NA] [RecipeIngredientParts] ["dried oregano", "ginger", "pepper", "onions", "sugar", "florida grapefruit juice", "reduced sodium soy sauce", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 1526.2 [FatContent] 82.8 [SaturatedFatContent] 26.4 [CholesterolContent] 571.8 [SodiumContent] 434.7 [CarbohydrateContent] 11.5 [FiberContent] 0.7 [SugarContent] 6.0 [ProteinContent] 171.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Trim fat from pork. If necessary, cut roast to fit into a 3- to 4-quart crockery cooker.", "In a small bowl combine oregano, ginger, and pepper. Rub spice mixture over entire surface of meat.", "Spray a large unheated, nonstick skillet with nonstick coating. Preheat over medium heat. Add roast and brown on all sides.", "Transfer meat to the crockery cooker; add onions.", "In a bowl combine 1 cup of the orange juice (chill remaining orange juice], the sugar, grapefruit juice, steak sauce, and soy sauce. Pour over meat in the crockery cooker.", "Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.", "Transfer roast to a serving platter; keep warm.", "For sauce, measure pan juices into a glass measure. Skim off fat. Add additional orange juice, if necessary, to make 2-1/4 cups.", "In a medium saucepan combine cornstarch, remaining 1/4 cup orange juice, and the reserved orange peel; stir in reserved pan juices. Cook and stir until thickened and bubbly.", "Cook and stir for 2 minutes more. Pass sauce with meat. If desired, serve with noodles." ]
[Name] Pasta, Corn & Beans [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-28T05:40:00Z [Description] Make and share this Pasta, Corn & Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3/4", "3/4", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["rigatoni pasta", "frozen corn", "kidney bean", "chili powder", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 382.8 [FatContent] 4.5 [SaturatedFatContent] 1.1 [CholesterolContent] 48.5 [SodiumContent] 434.7 [CarbohydrateContent] 72.0 [FiberContent] 9.4 [SugarContent] 5.7 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] 2 [RecipeInstructions] After the pasta has cooked, add all the other ingredients in a small saucepan and cook until everything is thoroughly heated through. When done, add the pasta and mix well.
[Name] Crab-Stuffed Mushrooms [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-28T05:44:00Z [Description] Make and share this Crab-Stuffed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Low Cholesterol", "Healthy", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "4", "2", "1", "2", "2", "2 1/4", NA] [RecipeIngredientParts] ["scallion", "reduced-calorie margarine", "fresh parsley", "garlic", "small mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.7 [FatContent] 7.0 [SaturatedFatContent] 1.1 [CholesterolContent] 100.9 [SodiumContent] 537.1 [CarbohydrateContent] 24.6 [FiberContent] 9.2 [SugarContent] 9.6 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] ["Combine scallions and margarine in 2-cup measure. Microwave on High 2 minutes;", "stir in crabmeat, parsley, horseradish, garlic and pepper sauce. Stir well.", "Place half the mushrooms, stemmed sides up, in a 9\" pie plate. Fill each mushroom cap with 1 t. crab mixture. Microwave on High 3-4 minutes, turning plate once", ". Remove mushrooms to serving plate; repeat with remaining mushrooms and filling. Let stand 2-3 minutes before serving.", "To garnish, sprinkle with ground red pepper." ]
[Name] Best Oatmeal Cookies [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-11-28T05:47:00Z [Description] Make and share this Best Oatmeal Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/21/picfDvwDr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/21/xkEyxswlR7GTxYWYSeM5_Best%20Oatmeal%20Cookies.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "1/2", "2", "1 1/2", "1", "1", "1/4", "1 1/2", "1", "1"] [RecipeIngredientParts] ["low-fat margarine", "white sugar", "brown sugar", "all-purpose flour", "baking soda", "cinnamon", "nutmeg", "oats", "raisins", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 65.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 28.5 [CarbohydrateContent] 14.5 [FiberContent] 0.7 [SugarContent] 7.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 50 cookies [RecipeInstructions] In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350°F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 minutes. Cool on racks.
[Name] Sweet Potatoes With Apricot and Orange [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 1999-11-28T05:50:00Z [Description] Make and share this Sweet Potatoes With Apricot and Orange recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "16", NA] [RecipeIngredientParts] ["sweet potatoes", "margarine", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.0 [FatContent] 3.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 128.5 [CarbohydrateContent] 36.5 [FiberContent] 5.3 [SugarContent] 11.3 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Arrange the sweet potatoes in a shallow baking dish. Combine the margarine and cinnamon. Pour over the potatoes. Arrange the apricot halves on top. Cover the dish and bake in a 425F oven for about 15 minutes. Add the orange slices and serve.
[Name] Smoked Salmon Fettuccine [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-11-28T05:51:00Z [Description] Make and share this Smoked Salmon Fettuccine recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "8", "1", "1"] [RecipeIngredientParts] ["butter", "sour cream", "flour", "Bourbon", "milk", "smoked salmon", "parsley", "pasta"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 314.0 [FatContent] 6.8 [SaturatedFatContent] 3.4 [CholesterolContent] 20.1 [SodiumContent] 275.7 [CarbohydrateContent] 45.6 [FiberContent] 1.9 [SugarContent] 1.0 [ProteinContent] 14.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter and whisk in flour. Gradually add milk and sour cream. Season with salt and pepper. Stir until thick. Add Scotch or Bourbon, salmon and parsley. Cook pasta and drain. Combine salmon mixture with pasta. Sprinkle with paprika and Parmesan cheese.
[Name] Potato Spinach Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-28T05:53:00Z [Description] Make and share this Potato Spinach 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/50/24/picke6sQi.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5024/celyvhXFRi4T984iFZL2_20171222_190021.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/24/picbFd8bt.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1/4", "3", "2", "2", "1", "1/2", NA] [RecipeIngredientParts] ["butter", "onion", "celery", "flour", "water", "potatoes", "salt", "spinach", "swiss cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 1180.3 [FatContent] 84.0 [SaturatedFatContent] 52.5 [CholesterolContent] 254.7 [SodiumContent] 5230.4 [CarbohydrateContent] 97.3 [FiberContent] 11.9 [SugarContent] 10.5 [ProteinContent] 15.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Melt butter in a pan. Add onions and celery. Cover and cook until tender - about 15 minutes. Stir occasionally. Blend in flour, and add potatoes, water and salt. Stir constantly until boiling. Simmer 30 minutes. Add spinach cook 2 minutes. Then add cream. Top with grated cheese if desired.
[Name] Baked Fillet of Sole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-11-28T05:55:00Z [Description] Make and share this Baked Fillet of Sole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "3", "1", "2", "1/4", "1", NA] [RecipeIngredientParts] ["fillet of sole", "rosemary", "white wine", "lemon juice", "scallions", "mushroom", "parsley"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 193.1 [FatContent] 2.3 [SaturatedFatContent] 0.5 [CholesterolContent] 81.8 [SodiumContent] 145.6 [CarbohydrateContent] 4.3 [FiberContent] 1.1 [SugarContent] 1.7 [ProteinContent] 34.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place fillets in a greased baking dish. Combine rosemary, wine, lemon juice and pour over the fish. Top with scallions and mushrooms. Cover with aluminum foil. Bake in preheated 350-degree oven for about 15 minutes or until flaky. Sprinkle with parsley and season with salt and pepper.
[Name] Cajun Beef Tips with Rice [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-28T05:58:00Z [Description] Make and share this Cajun Beef Tips with Rice recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Meat", "Cajun", "Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["onion", "green pepper", "mushroom", "tomatoes", "salt", "pepper", "cayenne"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 258.3 [FatContent] 13.5 [SaturatedFatContent] 5.2 [CholesterolContent] 82.8 [SodiumContent] 71.4 [CarbohydrateContent] 8.2 [FiberContent] 2.3 [SugarContent] 4.6 [ProteinContent] 26.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown the meat, onion, green pepper, and mushrooms in a small amount of oil in a heavy skillet. Cook until vegetables are soft and meat is browned. Remove from heat. Add tomatoes and spices. Bring to a boil then lower heat to a simmer. Cook 10 minutes. Serve over white rice.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.