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[Name] Orange Angel Cake II [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-28T05:59:00Z [Description] Using orange juice concentrate in place of some of the water in the angel cake mix gives this cake a delicate orange flavor and color. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["15 -16", "3/4", "1", "1/2", NA, NA, NA] [RecipeIngredientParts] ["plain low-fat yogurt", "grapefruit peel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.6 [SodiumContent] 268.9 [CarbohydrateContent] 37.6 [FiberContent] 0.2 [SugarContent] 23.0 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Prepare angel cake as directed on package, except pour 1/3 cup of the thawed orange juice concentrate into a 2-cup measure; add enough water to the concentrate for the mixture to equal the amount of water called for in the package directions.", "Continue with package directions, baking the batter in an ungreased 10\" tube pan according to package directions.", "Immediately invert cake (leave in pan]; cool completely.", "Loosen sides of cake from pan; remove cake from pan.", "For topping, in a medium bowl gently stir together the thawed topping and yogurt. Fold in remaining orange juice concentrate.", "Spread topping mixture over top and sides of cake. If desired, garnish with citrus roses made from grapefruit or orange peel. Store in the refrigerator.", "Citrus Rose: Cut the peel from stem end of a Florida Orange or Grapefruit, forming a circular base (do not sever]. Continue cutting a strip of peel about 3/4\" to 1\" wide in a spiral motion to opposite end of fruit, making one lon g, continuous strip and slicing thinly (do not cut into white membrane]. Start coiling strip tightly, beginning at end opposite base. Coil the strip onto the base to form a rose. Garnish with mint leaves and small strips of peel, if desired." ]
[Name] Tuna Noodle Casserole with Pimentos [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-28T06:01:00Z [Description] Make and share this Tuna Noodle Casserole with Pimentos 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/50/28/picIGyH7O.jpg" [RecipeCategory] Tuna [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", "1", "3/4", "1", "1/4", "2"] [RecipeIngredientParts] ["elbow macaroni", "celery", "onion", "butter", "margarine", "milk", "tuna", "pimiento", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 460.1 [FatContent] 20.3 [SaturatedFatContent] 10.5 [CholesterolContent] 101.5 [SodiumContent] 706.1 [CarbohydrateContent] 42.0 [FiberContent] 3.0 [SugarContent] 2.6 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook noodles or macaroni according to pkg directions and set aside. Meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. Stir in soup and milk. Gently stir in tuna, pimiento and the cooked noodles or macaroni. Sprinkle with Parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through. Extra-Creamy Tuna Noodle Casserole: Prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk. Stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency. Vegetable Tuna Noodle Casserole: Prepare as above and stir in 1 cup cooked vegetables with tuna.
[Name] Decadent Crust Lemon Bars [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 1999-11-28T06:03:00Z [Description] Make and share this Decadent Crust Lemon Bars recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/PHrImi3R4SvGmd07wkZl_lemon bars SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/rWgOYrSUG4AlCNJE9QpA_lemon bars SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/01485558963.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/XL7KaPBHSpuS68kpKpBS_lemon bars SITE-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/01461493347.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/pic7KXN7r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/picgTyPLe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/picTYbAUk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/picqHYvew.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/picdeSIGq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/pickMf1pw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/29/pictKRPlt.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1", "4", "1 1/2", "1/4", "6", "2", "1", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "powdered sugar", "butter", "eggs", "sugar", "flour", "fresh lemon juice", "lemon zest", "baking powder", "salt", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 63.0 [Calories] 181.6 [FatContent] 8.6 [SaturatedFatContent] 5.1 [CholesterolContent] 51.3 [SodiumContent] 143.4 [CarbohydrateContent] 24.4 [FiberContent] 0.4 [SugarContent] 15.1 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] For crust, mix together flour, sugar, and butter until crumbly. Pat into bottom and 1/4-inch up sides of a buttered 9x13 inch baking pan. Bake in a 350°F oven for 15 to 20 minutes, or until lightly browned. Meanwhile prepare topping. Beat eggs slightly. In a separate bowl, stir together sugar and flour. Add to eggs. Beat well. Add lemon juice, peel, baking powder, and salt. Beat until smooth. Pour over baked crust. Return to oven and bake 25-30 minutes longer, or until just set. Sprinkle with powdered sugar while hot. Let cool and cut into bars.
[Name] Baked Brown Rice & Tuna Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-28T06:05:00Z [Description] Make and share this Baked Brown Rice & Tuna Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Brown Rice", "White Rice", "Long Grain Rice", "Rice", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "3", "3", "1", "1"] [RecipeIngredientParts] ["basmati rice", "celery", "butter", "margarine", "tuna", "lemon juice", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 482.0 [FatContent] 9.8 [SaturatedFatContent] 3.2 [CholesterolContent] 108.7 [SodiumContent] 99.8 [CarbohydrateContent] 73.2 [FiberContent] 3.8 [SugarContent] 1.8 [ProteinContent] 23.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute celery in butter until tender crisp. Add brown rice, tuna, eggs and lemon juice. Fold in mayonnaise. Season to taste. Turn into shallow buttered 1 1/2 quart casserole. Top with onion rings. Bake at 350 for 20 minutes.
[Name] Emeril's Essence [AuthorId] 1967 [AuthorName] simmees [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-11-28T06:09:00Z [Description] This is a recipe for Emeril's Essence spice, used in many of his recipes. May also be used within many of your own dishes as an extra kick of flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/31/iofHpLQMTk6i1AKvGyEf_15983078710.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/31/picfbvy3q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/31/pic9mCzkv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/31/picLUSFFE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/31/picKFrcbD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/31/picimDhOY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/31/picJFkyBc.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "3", "5", "6", "3", "6", "2 1/2", "2 1/2"] [RecipeIngredientParts] ["paprika", "cayenne", "black pepper", "garlic powder", "onion powder", "salt", "dried oregano", "dried thyme"] [AggregatedRating] 5.0 [ReviewCount] 108.0 [Calories] 268.1 [FatContent] 5.6 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 18651.2 [CarbohydrateContent] 58.3 [FiberContent] 21.1 [SugarContent] 4.8 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] 2 1/4 cup [RecipeInstructions] Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
[Name] Waldorf Salad III [AuthorId] 1968 [AuthorName] p j kirk [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-11-28T06:11:00Z [Description] I experiment and add whatever fruit, nuts and vegetables taste good with this. The original recipe from Woman's Home Companion Cookbook. 1946. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Spring", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/3"] [RecipeIngredientParts] ["apples", "lemon juice", "celery", "mayonnaise", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 407.7 [FatContent] 26.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 84.4 [CarbohydrateContent] 45.0 [FiberContent] 10.3 [SugarContent] 29.6 [ProteinContent] 7.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Core apples, pare if desired or leave red skinned apples unpeeled; dice and sprinkle with lemon juice. Combine with celery and mayonnaise to moisten. Pile in lettuce cups or on other salad greens on individual plates. Just before serving sprinkle with nuts. Note: a little grated orange rind may be mixed with the salad or sprinkled over the nuts.
[Name] Dancer's Potato Skins [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 1999-11-28T06:13:00Z [Description] Make and share this Dancer's Potato Skins 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/50/33/IGN0fxEHQM28V8iTrWf2_bacon-potato-skins-1.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5033/jOLxBNUMQDi6vtzjb536_20170423_213547.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/33/pichGRdJH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/33/JHxDSnQbGnamlAKhcdBw_bacon-potato-skins-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/33/wdxvwh7gToO2LrVEMBPb_bacon-potato-skins-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/33/picqV9m7x.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3/4", "1/3", "6", "1/3", NA] [RecipeIngredientParts] ["baking potatoes", "cheddar cheese", "butter", "bacon", "green onion"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 304.0 [FatContent] 18.6 [SaturatedFatContent] 10.7 [CholesterolContent] 47.4 [SodiumContent] 250.6 [CarbohydrateContent] 28.0 [FiberContent] 2.6 [SugarContent] 1.4 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["You can add these ingredients to the mashed potato centers if desired.", "1/3 cup milk 1/4 cup butter salt and pepper a few drops hot sauce Scrub potatoes, dry, then pierce with fork several times.", "Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender.", "Let stand until cool enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving 1/8\" potato in shell.", "Cover.", "Chill shells up to 2 days until ready to use for the skins.", "If desired, add the 1/3 cup milk, 1/4 cup butter, salt and pepper to use potato centers as mashed potatoes.", "When ready to prepare skins, melt the 1/3 cup butter.", "Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp.", "Distribute some bacon, onion, and cheese in each shell.", "Bake just until cheese melts.", "Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving.", "You may want to double this recipe if you are serving several people, especially if they are hungry! Serves: 6." ]
[Name] Parmesan Rice and Pasta Pilaf [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-28T06:15:00Z [Description] After the pasta and onion are sauteed, the oil is drained to minimize the fat content of this interesting pilaf. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Long Grain Rice", "Rice", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1 1/4", "1 1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["olive oil", "onions", "long-grain white rice", "hot water", "white pepper", "bay leaf", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 169.4 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 1.5 [SodiumContent] 189.9 [CarbohydrateContent] 25.3 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 6 servings Serving Siz [RecipeInstructions] In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf. Sprinkle with cheese and serve immediately.
[Name] Orange-Chocolate Muffins [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-28T06:17:00Z [Description] Make and share this Orange-Chocolate Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2/3", "2", "1/4", "2", "1", "1/2", "1/3", "2", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "eggs", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 172.4 [FatContent] 7.7 [SaturatedFatContent] 2.2 [CholesterolContent] 19.1 [SodiumContent] 55.4 [CarbohydrateContent] 24.2 [FiberContent] 0.9 [SugarContent] 11.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 24 muffins [RecipeInstructions] Grease twenty-four 2-1/2\" muffin cups or line the cups with paper bake cups. Set the muffin pans aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and 1/2 teaspoon salt. Make a well in the center. In another mixing bowl stir together eggs, milk, oil, thawed orange juice concentrate, and orange peel. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy]. Stir in chocolate pieces. Fill prepared muffin cups 2/3 full. Bake in a 400 degree oven for 18 to 20 minutes or until golden. Remove from pans; serve warm. If desired, brush muffin tops with a little orange juice concentrate.
[Name] Chocolate-Orange Mousse [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-28T06:20:00Z [Description] Make and share this Chocolate-Orange Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "3/4", "1", "2", NA] [RecipeIngredientParts] ["skim milk", "fat-free chocolate flavor instant pudding and pie mix", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.9 [FatContent] 6.1 [SaturatedFatContent] 2.7 [CholesterolContent] 1.0 [SodiumContent] 38.9 [CarbohydrateContent] 20.3 [FiberContent] 0.7 [SugarContent] 16.7 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a medium mixing bowl combine dessert topping mix and 1/2 cup of the milk.", "Beat with an electric mixer on high speed about 2 minutes or until mixture forms stiff peaks (tips stand straight]. Set aside 1/4 cup of the whipped topping.Add the remaining milk, thawed concentrate, and pudding mix to remaining topping.", "Beat on low speed just until mixed.", "Beat on medium speed about 2 minutes more or until well mixed.", "Spoon the mixture into 6 dessert dishes.", "Cover and chill about 10 minutes or until set. To serve, top with reserved whipped topping, chopped pecans, and if desired, orange peel strips." ]
[Name] Roti [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Roti 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/50/37/pic2mvZ41.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/37/picWZ4Btm.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 228.1 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 237.4 [CarbohydrateContent] 48.0 [FiberContent] 1.7 [SugarContent] 0.2 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sift flour, baking powder and salt together; add water to make a soft dough. Knead well; cover and leave for 1/2 hour. Divide dough into 4 portions, form into balls. Roll out dough to thin thicknesses on floured board. Apply shortening or oil to the surface of dough. Fold up each dough and set aside. Heat large skillet or griddle; wipe with grease. Roll out dough again on floured board until thin thickness and place on hot griddle or in skillet, turning frequently from side to side and rubbing surface of dough with oil or shortening. Cook over medium heat until dough has a lightly brown color. Put into a towel and press to give a leafy effect.
[Name] Roti and Beef Curry [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Roti and Beef Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "4", "1", "1", "1", "1/3", "1", "1 1/2", "1", "2"] [RecipeIngredientParts] ["flour", "boiling water", "beef", "ginger", "garlic", "onion", "salt", "curry powder", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 576.5 [FatContent] 33.4 [SaturatedFatContent] 13.6 [CholesterolContent] 45.0 [SodiumContent] 251.8 [CarbohydrateContent] 56.4 [FiberContent] 3.1 [SugarContent] 0.8 [ProteinContent] 11.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Pour the boiling water over the flour. Use a big spoon for mixing as dough will be really hot. Mix until smooth so it will be easy to roll out (like a pie shell]; grease frypan before frying. Make them the size of taco shells. Also oil both sides of roti and fry. Keep it warm in a covered pan or bowl while frying the remaining roti. Serve with curry. Heat the oil first. Fry the ginger, garlic and the onion until brown. Add the salt and curry powder. Stir for about 2 minutes. Add small cubes of beef and let it cook until the beef is tender. Then add potato cubes. If the meat is kind of dry, add a little water. Also the meat and potatoes will cook better. When curry mixture is done, put some in each roti shell (something like tacos] and wrap the roti shell around the curry mixture (like a package].
[Name] Avocado Dip [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Avocado Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "1/4", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["avocado", "onions", "tomatoes", "sour cream", "tomatoes", "green pepper", "cheddar cheese", "mayonnaise"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1813.0 [FatContent] 155.3 [SaturatedFatContent] 83.5 [CholesterolContent] 343.4 [SodiumContent] 1561.6 [CarbohydrateContent] 45.1 [FiberContent] 17.9 [SugarContent] 11.2 [ProteinContent] 70.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Layer these ingredients. Mash avocado until smooth, add other ingredients and mix. Add enough real mayonnaise to make spreading consistency.
[Name] Mexican Avocado Dip [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Mexican Avocado Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["frozen avocado dip", "cream cheese", "sour cream", "lemon juice", "milk", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1051.3 [FatContent] 103.8 [SaturatedFatContent] 65.2 [CholesterolContent] 302.2 [SodiumContent] 743.6 [CarbohydrateContent] 13.0 [FiberContent] 0.1 [SugarContent] 1.0 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Blend all ingredients well until creamy. Place on round platter, garnish with tomato bits, green onions (chopped] and shredded Cheddar cheese. Serve with corn chips. Chill for about 30 minutes.
[Name] Potato Korv [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-11-28T06:25:00Z [Description] tonights dinner. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "6", "2", "3", "1 1/2", NA] [RecipeIngredientParts] ["ground beef", "potato", "onion", "milk", "allspice", "salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 584.9 [FatContent] 36.4 [SaturatedFatContent] 16.0 [CholesterolContent] 140.0 [SodiumContent] 3705.5 [CarbohydrateContent] 26.8 [FiberContent] 2.1 [SugarContent] 1.2 [ProteinContent] 36.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff] and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard]. Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Mix ingredients in order given (ground beef, ground pork, potatoes, onion, milk, allspice, salt and white pepper]. Fill the casings make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings]. To cook, bake in 350F oven 1 hour; remove from oven and brown.
[Name] Gumdrop Cake [AuthorId] 1964 [AuthorName] Mary Fillmore [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 1999-11-28T15:53:00Z [Description] Candy plus dried fruit and nuts. Cooking time is a guess, please watch carefully and mention in your review if you make this. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Kid Friendly", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "3", "1", "1", "1", "1", "2", "1", "1", "1", "1", "1", "4", "3 1/2 - 4"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "eggs", "golden raisin", "dark raisin", "pecans", "applesauce", "cinnamon", "allspice", "clove", "nutmeg", "baking soda", "water", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10903.4 [FatContent] 365.3 [SaturatedFatContent] 137.1 [CholesterolContent] 1046.0 [SodiumContent] 3529.0 [CarbohydrateContent] 1904.9 [FiberContent] 73.6 [SugarContent] 1128.1 [ProteinContent] 116.4 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Mix soda in warm water. Cream butter and sugars. Beat in eggs. Mix raisins, gumdrops orange candy and pecans together. Stir spices into applesauce. Combine all ingredients together and turn into greased Bundt pan. Bake at 325 until cooked through.
[Name] Potato Stuffing [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Potato Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "egg", "margarine", "onion", "celery", "parsley", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2265.4 [FatContent] 50.9 [SaturatedFatContent] 11.6 [CholesterolContent] 186.0 [SodiumContent] 5889.6 [CarbohydrateContent] 376.1 [FiberContent] 28.9 [SugarContent] 34.9 [ProteinContent] 72.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Put egg into mashed potatoes and mix well. Melt margarine in large skillet and saute onions and celery. Stir in the bread crumbs to toast for a few minutes. Add other ingredients together and combine with potato mixture. Mix thoroughly. Put in margarine greased bread pans. Bake at 350 degrees for 1 hour. Note: You can toast bread crumbs in oven instead of putting in skillet.
[Name] Potato Stuffing II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Potato Stuffing II recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "1/2", "1/2", "1", "1", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["potatoes", "celery", "butter", "onion", "sausage", "pepper", "salt", "poultry seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3505.7 [FatContent] 228.6 [SaturatedFatContent] 104.1 [CholesterolContent] 507.4 [SodiumContent] 6400.4 [CarbohydrateContent] 277.6 [FiberContent] 28.9 [SugarContent] 20.1 [ProteinContent] 89.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Mix together and stuff pork chops or poultry."
[Name] Grandma's Potato Stuffing [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Grandma's Potato Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "3/4", "4", "3", NA] [RecipeIngredientParts] ["celery", "onions", "margarine", "milk", "potatoes", "poultry seasoning"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2239.3 [FatContent] 47.2 [SaturatedFatContent] 12.9 [CholesterolContent] 25.6 [SodiumContent] 3084.6 [CarbohydrateContent] 394.9 [FiberContent] 32.0 [SugarContent] 38.6 [ProteinContent] 60.5 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Soak bread in milk, set aside. Saute finely chopped celery and onions in margarine over low flame. Add cold or freshly mashed potatoes and mix with celery and onions. Add seasoning, squeeze bread dry and mix all ingredients together being careful to keep flame low. Let cool. Spoon into salted cavity of chicken or turkey.
[Name] Cream-Filled Chocolate Cookies (Like Oreo Cakesters) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cream-Filled Chocolate Cookies (Like Oreo Cakesters) 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/50/46/picorkrjG.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "8", "2", "1", "1", "1", "1/3", "2"] [RecipeIngredientParts] ["eggs", "flour", "baking soda", "brown sugar", "salt", "evaporated milk", "vegetable shortening", "evaporated milk", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 352.6 [FatContent] 19.4 [SaturatedFatContent] 4.4 [CholesterolContent] 19.6 [SodiumContent] 175.7 [CarbohydrateContent] 42.3 [FiberContent] 0.8 [SugarContent] 27.6 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 24 filled sandwich cookies [RecipeInstructions] Preheat oven to 350°F. Sift flour, baking soda, salt, and cocoa together into a large bowl. Add remaining ingredients; mix together. Drop chocolate batter by teaspoons about 3-inches apart on cookie sheet. Bake for 5 minutes. Remove to a cooling rack. Beat filling ingredients together until creamy. Put the white filling between two cooled chocolate cookies like a sandwich, then wrap in plastic wrap.
[Name] Italian Chocolate Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Italian Chocolate Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "2 1/4", "6", "2", "14", "3", "1", "1", "1/2", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["butter", "vegetable shortening", "sugar", "eggs", "milk", "flour", "baking powder", "vanilla", "salt", "confectioners' sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 166.1 [FatContent] 7.7 [SaturatedFatContent] 2.8 [CholesterolContent] 19.0 [SodiumContent] 74.0 [CarbohydrateContent] 22.2 [FiberContent] 1.5 [SugarContent] 6.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 96-120 cookies [RecipeInstructions] Cream butter, then cream shortening. Add sugar and mix. Add remaining ingredients and mix well until smooth consistency. Roll a golf-ball size amount of batter into a ball. Place on greased cookie sheet. Bake at 325 degrees about 25 minutes. Keep checking to see if they are not too doughy, or too done. Frost with white frosting. Italian White Frosting: Beat egg whites until stiff. Add sugar and juice. Stir until completely mixed. Dip chocolate cookies into frosting mixture upside down, holding onto bottom. Place on waxed paper until frosting dries. When dried, put into covered containers. Makes enough frosting for approximately 10 dozen cookies.
[Name] Super Fudgy Chocolate Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT7M [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Super Fudgy Chocolate Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "1", "3", "2", "1", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "unsifted flour", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 72.0 [FatContent] 3.1 [SaturatedFatContent] 1.6 [CholesterolContent] 3.4 [SodiumContent] 18.2 [CarbohydrateContent] 10.0 [FiberContent] 0.6 [SugarContent] 6.4 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] In medium saucepan, combine morsels, sweetened condensed milk, and butter. Cook and stir over low heat until morsels are melted. Remove from heat, add remaining ingredients; mix well. Divide dough into one-thirds, shape each into 8-inch roll. Wrap in wax paper. Chill until firm (about 2 hours]. Preheat oven to 350°. Cut into 1/4-inch slices. Place on ungreased cooking sheet. Bake 7-9 minutes or until top is slightly crusted.
[Name] Chewy Chocolate Cookies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT9M [PrepTime] PT0S [TotalTime] PT9M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Chewy Chocolate Cookies recipe from Food.com. 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"https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/49/picSpnqGB.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "2", "2", "2", "2", "3/4", "1", "1/2", "2"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] 5.0 [ReviewCount] 371.0 [Calories] 123.7 [FatContent] 6.5 [SaturatedFatContent] 3.6 [CholesterolContent] 18.2 [SodiumContent] 100.7 [CarbohydrateContent] 14.6 [FiberContent] 0.7 [SugarContent] 9.8 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 54 cookies [RecipeInstructions] Heat oven to 350°. In large mixer bowl; cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.]. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
[Name] Beef Bake [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-28T15:59:00Z [Description] This recipe is one of my favourites. It is also wonderful made with ground turkey or chicken. It is also really good if you add some grated cheese to the top in the last 5 minutes of cooking. I don't remember where this recipe came from. I have had it for years in my recipe box. Hope you enjoy it. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Canadian", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/4", "2", "1", "2", "1/2", "1/8", "1"] [RecipeIngredientParts] ["cooking onion", "garlic", "lean beef", "ginger", "tomatoes", "light brown sugar", "fresh parsley", "dried parsley", "salt", "pepper", "green peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.0 [FatContent] 20.1 [SaturatedFatContent] 6.7 [CholesterolContent] 79.4 [SodiumContent] 389.2 [CarbohydrateContent] 8.0 [FiberContent] 1.8 [SugarContent] 4.6 [ProteinContent] 23.0 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Preheat oven to 375f, Heat oil in a skillet over moderate heat. Add onion and garlic. Cook uncovered 5 min. Push to one side and add beef. Stir occasionally until browned. Mix coriander, ginger, tomatoes, brown sugar, parsley, salt, pepper, and peppers in a bowl. Add to beef. M ix well and transfer to ungreased 1 quart casserole dish. Bake uncovered 20 minutes. Serve over rice.
[Name] Mahogany Chicken Wings [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 1999-11-29T05:43:00Z [Description] Make and share this Mahogany Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5 -6", "1 1/2", "3/4", "1 1/4", "3/4", "3/4", "1/2", "6", "1"] [RecipeIngredientParts] ["chicken wings", "soy sauce", "dry sherry", "hoisin sauce", "plum sauce", "cider vinegar", "honey", "garlic cloves", "green onion"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 389.4 [FatContent] 18.8 [SaturatedFatContent] 5.2 [CholesterolContent] 87.9 [SodiumContent] 1613.5 [CarbohydrateContent] 22.2 [FiberContent] 0.9 [SugarContent] 12.2 [ProteinContent] 23.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes.", "Correct flavoring as desired.", "Place wings in a large roasting pan(s]. Pour over sauce on wings and coat evenly.", "Cover and refrigerate several hours or overnight.", "Drain off sauce and reserve.", "Roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour]. Serve warm or cool and serve at room temperature." ]
[Name] Holiday Dip for Fresh Fruit [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-29T05:47:00Z [Description] Make and share this Holiday Dip for Fresh Fruit recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Potluck", "Christmas", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "3 1/2", "1/4", NA] [RecipeIngredientParts] ["instant vanilla pudding", "heavy cream", "light colored rum", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7628.6 [FatContent] 618.3 [SaturatedFatContent] 384.5 [CholesterolContent] 2282.4 [SodiumContent] 3101.0 [CarbohydrateContent] 477.0 [FiberContent] 4.7 [SugarContent] 427.6 [ProteinContent] 44.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In a large mixing bowl place dry pudding mix and both thawed undiluted juice concentrated and mix well on low speed with electric mixer. Beat heavy cream and brandy and mix well into pudding mixture well. Place in a glass serving bowl. Chill mixture well . Serve with fresh fruit on the side. Party size- serves many.
[Name] Caramel Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-29T05:50:00Z [Description] Make and share this Caramel Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "4", "3", "1 1/2", "2", "1", "1", "3", "1/8", "6", NA] [RecipeIngredientParts] ["sugar", "hot water", "flour", "sweet milk", "butter", "vanilla", "salt", "sugar", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 518.6 [FatContent] 17.9 [SaturatedFatContent] 6.8 [CholesterolContent] 110.7 [SodiumContent] 287.6 [CarbohydrateContent] 83.5 [FiberContent] 1.2 [SugarContent] 66.1 [ProteinContent] 7.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sift together flour and 1 cup sugar. Add egg yolks; beat until smooth. Add milk, butter and vanilla; set aside. Brown remaining 1/2 cup sugar in skillet; add 1/2 cup hot water. Then add to flour mixture, stirring well. Cook until thick. Pour in baked pie shell. Meringue: Beat egg whites and salt until stiff. Add sugar, 1 tablespoon at a time. Beat well. Add vanilla. Cover with meringue and bake at 350 degrees for 15 minutes, until golden brown.
[Name] Waldorf Salad Iv [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Waldorf Salad Iv recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Spring", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/3", "1/2", NA] [RecipeIngredientParts] ["apples", "celery", "mayonnaise", "lettuce cup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.3 [FatContent] 6.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 93.2 [CarbohydrateContent] 16.1 [FiberContent] 3.5 [SugarContent] 10.3 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] 1 batch [RecipeInstructions] Toss apples, celery and nuts with mayonnaise. Spoon into lettuce cups and if desired, garnish with maraschino cherries. Waldorf Salad Supreme: Decrease celery to 1 medium stalk and nuts to 1/4 cup. Stir in 1 can (8 1/4 ounces] pineapple chunks, drained, 1/2 cup miniature marshmallows and 1/3 cup cut up dates.
[Name] New York Waldorf Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this New York Waldorf Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["apples", "raisins", "celery", "salted peanuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 254.3 [FatContent] 14.3 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 243.2 [CarbohydrateContent] 29.5 [FiberContent] 4.6 [SugarContent] 18.6 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss ingredients together. Serve on a bed of lettuce with dressing. Waldorf Salad Dressing: 1/4 cup creamy peanut butter 1/4 cup honey 1/2 cup mayonnaise Blend ingredients. Serve over Waldorf Salad.
[Name] "Philly" Waldorf Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this "Philly" Waldorf Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "sugar", "apples", "celery", "pecans"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 180.7 [FatContent] 14.9 [SaturatedFatContent] 6.7 [CholesterolContent] 31.2 [SodiumContent] 94.5 [CarbohydrateContent] 10.7 [FiberContent] 2.1 [SugarContent] 7.3 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine softened cream cheese, orange juice, orange rind and sugar, mixing until well blended. Add remaining ingredients; mix lightly. Chill.
[Name] Old Fashion Waldorf Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Old Fashion Waldorf Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1/8", "1/2", "1"] [RecipeIngredientParts] ["apples", "celery", "pepper", "salt", "raisins", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.4 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 4.6 [SodiumContent] 154.1 [CarbohydrateContent] 25.9 [FiberContent] 2.2 [SugarContent] 19.9 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 4-6 servings. [RecipeInstructions] Combine apples, celery and raisins. Combine salad dressing, sugar, salt and pepper; stir well. Pour over apple mixture; toss gently.
[Name] Old-Fashioned Chocolate Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Old-Fashioned Chocolate 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/50/62/pic1FYCs7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/62/picpv8pfQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/62/picDdRvyM.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "2", "1/2", "1", "1", "1", "2", "2", "1/2", "1", "1/2", "4", "6", "1", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "buttermilk", "boiling water", "white sugar", "eggs", "vanilla", "margarine", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 459.0 [FatContent] 17.9 [SaturatedFatContent] 2.8 [CholesterolContent] 24.4 [SodiumContent] 292.0 [CarbohydrateContent] 71.6 [FiberContent] 1.3 [SugarContent] 53.8 [ProteinContent] 4.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cream oil, sugar and cocoa. Add eggs. Add flour mixture alternately with buttermilk. Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done. Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil. Remove from heat and add powdered sugar and vanilla. Mix until smooth and of spreading consistency. This is my favorite chocolate cake.
[Name] Cherry Chocolate Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cherry Chocolate 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/50/63/Op3owARyekZODQHhxZVQ_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/63/picFI5ES6.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "5", "1/2", "1"] [RecipeIngredientParts] ["eggs", "cherry pie filling", "sugar", "butter", "milk", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 658.1 [FatContent] 26.0 [SaturatedFatContent] 11.4 [CholesterolContent] 100.5 [SodiumContent] 626.8 [CarbohydrateContent] 106.7 [FiberContent] 3.2 [SugarContent] 61.1 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Heat oven to 350 degrees. Combine cake mix, eggs and cherry fruit filling; blend well. Pour into greased and floured 9 x 13-inch pan. Bake 25 to 40 minutes or until cake springs back when lightly touched. Frost after cooling with the following. Combine sugar, butter and milk in small pan; bring to boil, stirring constantly. Cook 1 minute; remove from heat. Stir in chocolate pieces until melted and smooth. Spread on cake. Yummy!
[Name] Irish Cream [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-29T05:55:00Z [Description] (LIKE BAILEY'S IRISH CREAM) I make this all the time and everyone likes it. Refrigeration time not included in preparation time. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["sweetened condensed milk", "eggs", "instant coffee", "hot water", "Riches frozen milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.9 [FatContent] 3.9 [SaturatedFatContent] 2.2 [CholesterolContent] 47.3 [SodiumContent] 56.8 [CarbohydrateContent] 19.4 [FiberContent] 0.0 [SugarContent] 19.4 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] 1 batch [RecipeInstructions] Put all ingredients in blender until smooth. Put in a bottle; a liter is best because is almost fills it. Place in a refrigerator for 24 hours to rest. Keep refrigerated. Enjoy.
[Name] Spiced Tea [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Spiced Tea 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/50/65/picrfRVDf.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["instant tea", "cinnamon", "sugar", "clove"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 6970.2 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 251.3 [CarbohydrateContent] 1772.5 [FiberContent] 10.0 [SugarContent] 1661.6 [ProteinContent] 10.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Store in airtight jar. Use 1 teaspoon of spiced tea per cup.
[Name] Spiced Tea Mix [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Spiced Tea Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "2", "2", "1"] [RecipeIngredientParts] ["lemon flavored ice tea mix", "sugar", "cinnamon", "cloves", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11.7 [CarbohydrateContent] 128.0 [FiberContent] 1.1 [SugarContent] 122.6 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 5 1/4 cups [RecipeInstructions] Mix drink mix, sugar and spices. Label and store in tightly covered container at room temperature, no longer than 6 months. To serve: For each serving mix 3 teaspoons spiced tea mix and 1 cup boiling water in mix until mix is dissolved. Garnish each with a twist of lemon or orange peel and a cinnamon stick if desired.
[Name] Sizzler's Cheese Toast [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 1999-11-29T06:00:00Z [Description] Make and share this Sizzler's Cheese Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "Very Low Carbs", "High In...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "8", NA] [RecipeIngredientParts] ["butter", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 176.4 [FatContent] 18.1 [SaturatedFatContent] 11.3 [CholesterolContent] 49.0 [SodiumContent] 279.8 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 3.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a mixer, cream together the butter and cheese. Preheat a griddle or large frying pan on medium-high. Spread cheese mixture on bread about 1/4\" thick. Place bread cheese side down on griddle. Cook until cheese has browned.
[Name] Lemon-Garlic Olives [AuthorId] 1934 [AuthorName] Patrick MacLean [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-29T06:03:00Z [Description] Make and share this Lemon-Garlic Olives recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "2", "10", "3"] [RecipeIngredientParts] ["Spanish olives with pimento", "fresh oregano", "garlic cloves", "lemon wedges", "whole black peppercorns", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 440.7 [FatContent] 43.9 [SaturatedFatContent] 5.8 [CholesterolContent] 0.0 [SodiumContent] 4440.0 [CarbohydrateContent] 18.3 [FiberContent] 10.1 [SugarContent] 3.1 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Drain and rinse the olives, reserving brine. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve the olives that do not fit back into the jar for another use]. Add fresh lemon juice and top off with reserved brine. Shake well and let olives marinate for at least 1 week in refrigerator.
[Name] Blue Cheese Ball [AuthorId] 1934 [AuthorName] Patrick MacLean [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-29T06:05:00Z [Description] Make and share this Blue Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1/3"] [RecipeIngredientParts] ["cream cheese", "blue cheese", "sour cream", "mayonnaise", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 618.0 [FatContent] 60.5 [SaturatedFatContent] 28.6 [CholesterolContent] 147.3 [SodiumContent] 762.4 [CarbohydrateContent] 7.9 [FiberContent] 1.7 [SugarContent] 4.6 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] 2 small cheese balls [RecipeInstructions] Mix cream cheese and blue cheese together. Add some sour cream or mayonnaise to make it smoother and easier to spread. Chill, divide into 2 small balls, and roll each ball in pecans.
[Name] Irish Cream II [AuthorId] 1965 [AuthorName] Lyn8149 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-29T06:09:00Z [Description] This is a good recipe for Bailey's equivalent. If you can't get the Cacoa Essence try it without - it's almost as good! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2 1/2", "8", "1", "5", "10"] [RecipeIngredientParts] ["sugar", "water", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1477.3 [FatContent] 39.7 [SaturatedFatContent] 24.5 [CholesterolContent] 140.1 [SodiumContent] 213.6 [CarbohydrateContent] 133.3 [FiberContent] 0.0 [SugarContent] 113.6 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Dissolve sugar in water and bring to boil. Do not overboil. Cool. Mix all ingredients together and put in refrigerator for 2 hours. It's then OK to drink. Keep in refrigerator due to cream content.
[Name] Italian Cheesecake [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 1999-11-29T06:11:00Z [Description] Make and share this Italian Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "4", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "honey", "eggs", "ricotta cheese", "vanilla extract", "whole wheat flour", "lemons, rind of"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 317.4 [FatContent] 15.9 [SaturatedFatContent] 8.8 [CholesterolContent] 108.9 [SodiumContent] 148.8 [CarbohydrateContent] 32.7 [FiberContent] 0.6 [SugarContent] 25.9 [ProteinContent] 12.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill. Preheat oven to 325 degrees. In a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated. Add remaining 1 cup honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seed on top. Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door, and leave cake inside to cool for 30 minutes. Remove from oven, refrigerate, and chill for 2 hour to overnight before serving.
[Name] Cream Cheese Spritz [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Cream Cheese Spritz recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1", "2/3", "1", "1 1/4"] [RecipeIngredientParts] ["cream cheese", "margarine", "sugar", "vanilla", "flour"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 32.4 [FatContent] 2.4 [SaturatedFatContent] 0.8 [CholesterolContent] 2.3 [SodiumContent] 26.5 [CarbohydrateContent] 2.5 [FiberContent] 0.0 [SugarContent] 1.3 [ProteinContent] 0.3 [RecipeServings] 108.0 [RecipeYield] nan [RecipeInstructions] Combine cream cheese, margarine, sugar and vanilla, mixing until well blended. Add flour; mix well. Chill. Force dough through cookie press onto ungreased cookie sheets. Bake at 400 degrees for 6-8 min. or until set and very lightly browned.
[Name] Spritz Cookies II [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Spritz Cookies II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3 1/2", "1", "1 1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["flour", "baking powder", "butter", "margarine", "sugar", "egg", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 102.0 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 19.1 [SodiumContent] 59.9 [CarbohydrateContent] 11.2 [FiberContent] 0.2 [SugarContent] 4.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Stir together flour and baking powder. Beat butter for 30 seconds; add sugar and beat until fluffy. Add egg, vanilla and almond extract; beat well. Gradually add dry ingredients to beaten mixture, beating till well combined. Do not chill. Force dough through a cookie press onto an ungreased cookie sheet. If desired, sprinkle with colored sugars or with ground almonds dyed red or green with food coloring. Bake in a 400° oven for 7-8 minutes. Cool on wire rack.
[Name] Christmas Chocolate Pistachio Thumbprints [AuthorId] 1969 [AuthorName] Dallas and Rina [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-29T06:28:00Z [Description] Make and share this Christmas Chocolate Pistachio Thumbprints recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Christmas", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1", "1", "3/4", "1", "1", "2", "1/2", "3/4 - 1 1/4", NA, "1 1/2", "2", "1", "1 -3", "1/2", "2"] [RecipeIngredientParts] ["powdered sugar", "butter", "margarine", "vanilla", "egg", "pistachio pudding mix", "flour", "powdered sugar", "butter", "vanilla", "milk", "chocolate chips", "shortening"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 217.3 [FatContent] 13.6 [SaturatedFatContent] 7.2 [CholesterolContent] 30.7 [SodiumContent] 109.1 [CarbohydrateContent] 22.8 [FiberContent] 1.1 [SugarContent] 13.1 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] Beat powdered sugar, butter, vanilla, almond extract, pudding mix and egg. Add flour and chocolate chips. Mix well. Shape into 1-inch balls. Roll in nuts. With thumb, make imprint in center. Bake at 350 degrees, 10 minutes or until light golden brown. Cool completely. Combine all filling ingredients. Melt butter and mix into powdered sugar. Add milk and food coloring to make a thick red filling. Spoon scant teaspoon in the center of each cookie. Melt chocolate chips and shortening. Drizzle over cookies. Let set until icing is hard.
[Name] Ile Iflotante [paris] = Madartej [hungary] [AuthorId] 1970 [AuthorName] Jeff Hey [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-29T06:19:00Z [Description] Make and share this Ile Iflotante [paris] = Madartej [hungary] recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Hungarian", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "3", "2/3", "1", "2 1/2", "1/4", "1", "2", "1/8", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "milk", "salt", "vanilla extract", "cream of tartar", "salt", "vanilla extract", "sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 230.8 [FatContent] 8.4 [SaturatedFatContent] 4.3 [CholesterolContent] 169.3 [SodiumContent] 202.1 [CarbohydrateContent] 30.2 [FiberContent] 0.0 [SugarContent] 23.3 [ProteinContent] 8.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Beat eggs and egg yolks lightly with a fork and strain them (to remove cords] directly into the top of a glass or stainless steel or enameled double boiler. Stir in sugar; sift and stir in flour. Scald milk in a separate saucepan, heating just until bubbles form around the edges. Gradually stir the milk into the eg g mixture, and cook over simmering, but not boiling water, stirring constantly with a wooden spoon until the mixture coats a metal spoon. Remove from heat immediately, stir in the salt and vanilla, and pour into a large shallow bowl. Stand the bowl in cold water to cool rapidly, then chill in refrigerator. Beat egg whites with cream of tartar and salt until frothy. Add vanilla and then add sugar one tablespoon at a time, beating well after each addition. Continue beating until stiff and shiny. Heat milk in a frying pan. When bubble start to form around the edges, drop in the egg white mixture a tablespoon full at a time. Do not cover. Cook over low heat until the meringues are firm, but not hard, about 5 minutes. Using a slotted spoon, lift them carefully out of the milk and slide them onto the custard. Chill until ready to serve.
[Name] Blue Cheese and Pear Salad [AuthorId] 1934 [AuthorName] Patrick MacLean [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-11-29T06:31:00Z [Description] Make and share this Blue Cheese and Pear Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Pears", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", NA, "1/4", "2", "2", "1/2", NA, "1"] [RecipeIngredientParts] ["fresh pears", "maytag blue cheese", "walnut halves", "lettuce", "raspberry vinegar", "sugar", "salt", "fresh ground pepper", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 341.7 [FatContent] 27.6 [SaturatedFatContent] 5.5 [CholesterolContent] 11.3 [SodiumContent] 501.9 [CarbohydrateContent] 21.5 [FiberContent] 3.5 [SugarContent] 14.9 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cover each salad plate with a modest bed of baby green lettuce. Slice and core a half pear for each plate. Thinly slice pears from bottom to just before the very end and then fan out the slices over the lettuce. Top with toasted walnuts and a generous serving of crumbled blue cheese. Whisk dressing ingredients and spoon over the salad mixture.
[Name] Pecan Pie [AuthorId] 1934 [AuthorName] Patrick MacLean [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 1999-11-29T06:34:00Z [Description] Make and share this Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["9", "1", "1", "3", "1/3", "1/3", "1", "1"] [RecipeIngredientParts] ["light corn syrup", "dark brown sugar", "eggs", "butter", "salt", "vanilla", "pecan halves"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 650.1 [FatContent] 31.6 [SaturatedFatContent] 10.5 [CholesterolContent] 132.8 [SodiumContent] 422.1 [CarbohydrateContent] 92.3 [FiberContent] 1.8 [SugarContent] 52.3 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare pie crust. In a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. Pour filling into pie crust and top with pecan halves. Bake at 350 for 45 to 50 minutes or until center is set. If using an electric oven you might have to add 15 to 20 minutes to the baking time. In either case, test with a toothpick after 45 minutes. If crust appears to be getting too brown, cover with foil for remaining baking time.
[Name] Baker's Christmas Cookies [AuthorId] 1969 [AuthorName] Dallas and Rina [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 1999-11-29T06:39:00Z [Description] Make and share this Baker's Christmas Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2", "1", "12", NA] [RecipeIngredientParts] ["cream cheese", "butter", "flour", "pecan halves", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.0 [FatContent] 11.1 [SaturatedFatContent] 4.4 [CholesterolContent] 10.2 [SodiumContent] 28.6 [CarbohydrateContent] 9.6 [FiberContent] 1.3 [SugarContent] 5.4 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Place softened cream cheese and butter in a bowl. Gradually add flour to form a dough. Chill dough in refrigerator. Roll out and cut with a 2\" circle cookie cutter. Place on ungreased cookie sheet and bake at 400 degrees for 12 minutes. Remove from oven, place 1/2 pecan onto each circle. Place an unwrapped caramel on top of each pecan. Return cookies to oven and watch closely. Remove from oven when caramels have melted. Lightly flatten caramels with a buttered knife. Melt chocolate chips in a double boiler or microwave. Stir chips and spread on top of each melted caramel. Sprinkle non-pareils on top of warm melted chocolate.
[Name] Molasses Cookies [AuthorId] 1969 [AuthorName] Dallas and Rina [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 1999-11-29T06:42:00Z [Description] Make and share this Molasses 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/50/82/picQMuhey.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/82/picenRT2R.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/4", "1 1/4", "1", "2", "2", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["margarine", "butter", "light molasses", "sugar", "egg", "all-purpose flour", "baking soda", "cinnamon", "ginger", "salt", "clove"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 142.6 [FatContent] 6.0 [SaturatedFatContent] 1.3 [CholesterolContent] 7.8 [SodiumContent] 224.5 [CarbohydrateContent] 21.2 [FiberContent] 0.3 [SugarContent] 12.4 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] Preheat oven to 375 degrees F. In 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup sugar until blended, whisk in egg. With spoon, stir in flour and remaining ingredients until mixed. Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper. Roll dough into 1-inch balls, roll balls in sugar to coat. Place balls, 2 1/2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes, until cookies spread and da rken. Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly. Transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks.
[Name] Southern Chicken and Dumplings [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Southern Chicken and Dumplings 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/50/83/picUXKo7k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/83/picgmUMRT.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "2", "1", "1", "1/3", "1", "1/2"] [RecipeIngredientParts] ["whole chicken", "salt", "pepper", "milk", "all-purpose flour", "baking powder", "salt", "vegetable shortening", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 60.0 [Calories] 784.8 [FatContent] 50.1 [SaturatedFatContent] 15.1 [CholesterolContent] 202.1 [SodiumContent] 1223.5 [CarbohydrateContent] 34.9 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 45.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender. Remove chicken from water. Remove bone and skin. Set chicken aside (while chicken is cooking, prepare dumplings.]. Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork. Add egg and 1/2 cup milk; mix to form dough. Roll dough to 1/4-inch thickness on floured surface. Cut into four-inch strips with sharp knife. Drop dumplings into simmering chicken broth. Cover and simmer until dumplings are done. Add chicken to dumplings and 1 cup milk. Cook slowly for 10 minutes.
[Name] Granny's Chicken Dumplings [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Granny's Chicken Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1", NA, "1", "1/4", NA, "3", NA, "3", "2 1/2", NA] [RecipeIngredientParts] ["water", "celery", "green onion", "parsley", "chicken bouillon cubes", "salt", "self-rising flour", "vegetable shortening", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2106.0 [FatContent] 87.2 [SaturatedFatContent] 18.1 [CholesterolContent] 208.6 [SodiumContent] 6428.3 [CarbohydrateContent] 237.1 [FiberContent] 9.7 [SugarContent] 4.1 [ProteinContent] 85.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Clean chicken; cut into pieces and place in large pot with water (enough to cover] and boil until tender (skim top]. Remove chicken and, when cooled, remove meat from bones. While chicken is cooling, add enough water to broth to make 2 quarts and finely chopped celery, green onions, chopped parsley, chicken bouillon cubes and salt and pepper to taste. Let simmer while you debone chicken and make dumplings. Dumplings: Combine flour and oil or Crisco. Use milk to make manageable dough and roll thin. Cut in strips about 1 1/2-inches wide and then 4 to 5-inch strips or break pieces and drop in briskly boiling broth, one at a time, and move around so they will not stick together. After you get them all to boil for a few minutes, cut down heat; simmer covered 10 minutes. If you don't have enough broth, add boiling water for more gravy in dumplings. While simmering, add chicken to dumplings.
[Name] Crab Rangoon III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Crab Rangoon III recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "3/4", "8", "1", "1", NA] [RecipeIngredientParts] ["cream cheese", "garlic powder", "green onions", "frozen crabmeat", "wonton skins"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 1008.0 [FatContent] 80.3 [SaturatedFatContent] 44.4 [CholesterolContent] 415.7 [SodiumContent] 1372.5 [CarbohydrateContent] 19.8 [FiberContent] 3.3 [SugarContent] 10.2 [ProteinContent] 54.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In bowl, mix together softened cream cheese, A.1.", "sauce, garlic powder and onions until well blended.", "Add crabmeat (thawed, drained and squeezed dry] and again mix well.", "Assem- ble each hors d'oeuvre as follows: Place won ton skin on working area with one corner pointed towards you.", "Spoon about 1/2 teasposon crab mixture on lower half of skin.", "Roll away from you so that filling is in cylindrical shape. Use small dab of water to seal point. Twist ends.", "Fry in hot 360 degrees oil until lightly browned and crispy." ]
[Name] Graham Cracker Pudding [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Graham Cracker Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "3", "4", "1 1/3", "1/2", "1", "2", NA] [RecipeIngredientParts] ["gelatin", "milk", "eggs", "sugar", "salt", "Cool Whip", "vanilla", "graham cracker crumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2898.0 [FatContent] 132.8 [SaturatedFatContent] 97.0 [CholesterolContent] 948.5 [SodiumContent] 1887.2 [CarbohydrateContent] 381.0 [FiberContent] 0.0 [SugarContent] 346.8 [ProteinContent] 53.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Dissolve gelatin in milk. Mix in sugar, salt and egg yolks. Be sure yolks are completely mixed in. Cook over medium heat until mixture starts to thicken. Do not let boil. Cool until firm. Beat egg whites until stiff. Set aside. Beat cooled mixture until creamy. Fold in Cool Whip and vanilla. Fold in egg whites. Place a layer of crumbs on the bottom of a serving bowl. Pour pudding in and top with more cracker crumbs.
[Name] Graham Cracker Pudding II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Graham Cracker Pudding II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["17", "1/2", "1/2", "1 1/2", "2", "1/2", "2", "1/4", "2", "3", "1/2"] [RecipeIngredientParts] ["graham crackers", "sugar", "butter", "milk", "brown sugar", "cornstarch", "salt", "sugar", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2694.4 [FatContent] 125.7 [SaturatedFatContent] 71.4 [CholesterolContent] 672.9 [SodiumContent] 2484.6 [CarbohydrateContent] 370.1 [FiberContent] 3.5 [SugarContent] 281.2 [ProteinContent] 33.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix together topping. Reserve 1/2 cup for topping Press remainder into deep pie plate or shallow baking dish. Bake in slow oven (325] until brown. Cook in double boiler and fill crust. Sprinkle the remaining 1/2 cup crumbs on and cover with meringue. Brown in oven.
[Name] Graham Cracker Pudding III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Graham Cracker Pudding III recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1 1/2", "2", "2/3", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["plain gelatin", "milk", "sugar", "salt", "vanilla", "graham cracker"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2152.9 [FatContent] 153.7 [SaturatedFatContent] 93.5 [CholesterolContent] 917.9 [SodiumContent] 608.4 [CarbohydrateContent] 163.1 [FiberContent] 0.0 [SugarContent] 135.4 [ProteinContent] 37.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat gelatin and salt in double boiler to dissolve the gelatin. Add egg yolks, sugar and salt to gelatin mixture and make hot. Cool quickly. Beat egg whites. Beat whipping cream or Dream Whip. Combine whites, whipped cream and vanilla. Fold into cool mixture and into cracker lined 9-inch square pan. Top with crackers
[Name] Kahlua Balls [AuthorId] 1969 [AuthorName] Dallas and Rina [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-29T06:52:00Z [Description] Make and share this Kahlua Balls 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/50/90/picFLrmy5.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1/3", "2", NA] [RecipeIngredientParts] ["powdered sugar", "Kahlua", "dark corn syrup", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 120.1 [FatContent] 5.0 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 103.5 [CarbohydrateContent] 17.3 [FiberContent] 0.8 [SugarContent] 11.0 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 36 [RecipeInstructions] Combine crushed Oreo cookie crumbs, nuts, and powdered sugar in a large bowl. Add Kahlua and corn syrup. Mix well. Shape into 1\" balls; roll in powdered sugar. Place in airtight container and chill overnight. NOTE: Creme de Cacao may be used in place of Kahlua
[Name] Broccoli Casserole [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-11-29T10:52:00Z [Description] A favorite of my husband and daughter. A few reviewers have mentioned the number of pans used. This is how I avoid that being a problem. After I cook &amp; drain the broccoli, I place it in the casserole dish while I use the same pan to make the sauce. I then pour the broccoli back into the pan to coat it and return it all to the casserole dish. Rinse the saucepan out, it doesn't need to be 'clean' just rinsed, and then use the same pan to make the melted butter and bread crumb mixture. If you use the microwave to cook your broccoli, just use the casserole dish to cook it in. Hope that helps! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/92/6Z7BCvttR2mSnPiSQTsD_broccoli-casserole-2507.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/92/4DijcOh3QHmLOYyjicwg_broccoli-casserole-2500.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/92/pic3eKUQq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/92/LhRjMHJvSc297NT6gK2g_broccoli-casserole-2495.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/92/picmW8L3S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/92/picG40VlR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/92/picVb2LA8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/92/piciytvn7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/92/picqaG3CG.jpg" ] [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "2/3", "1"] [RecipeIngredientParts] ["frozen broccoli cuts", "cheddar cheese", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 56.0 [Calories] 657.8 [FatContent] 50.9 [SaturatedFatContent] 16.8 [CholesterolContent] 44.8 [SodiumContent] 1714.5 [CarbohydrateContent] 33.3 [FiberContent] 5.7 [SugarContent] 5.0 [ProteinContent] 20.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook broccoli until tender, drain. In saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. Add cooked broccoli and stir. Put in baking dish. Melt margarine in pan and add seasoned bread crumbs. Stir until moist with margarine and put on top of broccoli. Bake at 350 F until bubbly, about 25-30 minutes.
[Name] Pizzelle Alle Nocciole [AuthorId] 1971 [AuthorName] Joseph Mininni [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Here are a couple of Pizzelle recipes for you. I also make them with almond extract. I would not hesitate to try them with others. Margie: Pizzelle Alle Nocciole Time :0:00 [Images] character(0) [RecipeCategory] European [Keywords] ["Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1/2", "2", "1/4", "1/2", "1", "3/4"] [RecipeIngredientParts] ["eggs", "granulated sugar", "salt", "unsalted butter", "all-purpose flour", "cocoa powder", "cinnamon", "baking powder", "hazelnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 581.1 [FatContent] 29.8 [SaturatedFatContent] 11.9 [CholesterolContent] 181.7 [SodiumContent] 328.8 [CarbohydrateContent] 70.9 [FiberContent] 4.1 [SugarContent] 34.5 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter and stir in. Sift together all the remaining ingredients except the hazelnuts and fold in. Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds. Cool on racks. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - -
[Name] Ricotta Cheesecake [AuthorId] 1971 [AuthorName] Joseph Mininni [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Ricotta Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1/2", NA, "8", "1", "1", "1/2", "8"] [RecipeIngredientParts] ["ricotta cheese", "sugar", "flour", "graham cracker crumbs", "lemon", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4716.1 [FatContent] 211.1 [SaturatedFatContent] 125.1 [CholesterolContent] 2206.7 [SodiumContent] 1648.7 [CarbohydrateContent] 507.5 [FiberContent] 6.8 [SugarContent] 406.6 [ProteinContent] 209.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12\" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served.
[Name] Ricotta Cheese Filled Cake [AuthorId] 1971 [AuthorName] Joseph Mininni [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Ricotta Cheese Filled 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/50/96/piczfDPnY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/50/96/picyOCnTb.jpg"] [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3/4", "4", "1"] [RecipeIngredientParts] ["ricotta cheese", "sugar", "eggs", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 4725.9 [FatContent] 197.9 [SaturatedFatContent] 90.9 [CholesterolContent] 1218.7 [SodiumContent] 4493.1 [CarbohydrateContent] 588.9 [FiberContent] 5.8 [SugarContent] 380.5 [ProteinContent] 150.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix cake according to directions on box. Grease and flour 13x9 inch pan. Pour cake mix into pan. Mix Ricotta, sugar, beaten eggs and vanilla. Pour filling mixture over cake batter and spread evenly. Do not mix with batter! Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool completely. Cut into squares to serve. Holly Wickstrom Guild of St. Mary of the Nativity, Scituate, MA - - - - - - - - - - - - - - - - - -
[Name] Norwegian: Lefse Med Kling From Sogn [AuthorId] 1972 [AuthorName] Robert MacKinnon [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 1999-11-30T00:23:00Z [Description] Make and share this Norwegian: Lefse Med Kling From Sogn recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Scandinavian", "European", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "300", "250", "125", "1 1/2", "2", "1/2", "2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["cultured milk", "butter", "sugar", "semolina flour", "flour", "horn salt", "baking powder", "baking soda", "butter", "sugar", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 776.1 [FatContent] 65.8 [SaturatedFatContent] 41.4 [CholesterolContent] 176.5 [SodiumContent] 470.2 [CarbohydrateContent] 41.7 [FiberContent] 1.5 [SugarContent] 1.3 [ProteinContent] 6.5 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Mix the butter into the flour with your hands until crumbly. Then, mix in all remaining dry ingredients into the butter/flour mixture. Add the kefir milk. Work the mixture until you have a nice dough. It should be like a pie crust dough, not a bread dough. Take a ball of dough, about 150 grams in weight and roll with a pin until you have thin 50cm diameter circle. This means you will have a very thin circle when it's finished. You use a thin, 70cm long 2-3cm diameter rolling pin to roll the dough out. You must constantly reposition the piece on the work surface, rolling it up onto the pin on occasion and flipping it over and unrolling it to work the other side. It mustn't stick to the work surface so make sure there is a dusting of flour on the surface at all times. You can't work the dough too much or it will absorb the flour and become stiff and unusable. It's a bit of an art to get it right and you'll need to practice. Bake the dough on a special electric frying pan (called a \"takke\" in Norwegian]. It probably is the same pan used to bake Mexican tortillas. You cook it like a pancake, on both sides, until brown spots just begin to appear. When done, let the lefses cool. When you are ready to eat them, spray them (or dunk them] in water, drain quickly and let them rest a couple minutes on a towel. The excess water is absorbed by the towel and the remainder moistens the lefse. Kling filling: Mix all the ingredients together, slowly, a bit at a time until you have an even batter. : Spread onto the lefse and roll up/fold together.
[Name] Bbq Meatballs [AuthorId] 1973 [AuthorName] Amy Jones [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-11-29T23:23:00Z [Description] Make and share this Bbq Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1", "1", "2", "1", "1", "1/2", "1", "1/2", "3", "2", "1"] [RecipeIngredientParts] ["onion", "lean ground turkey", "rubbed sage", "garlic", "salt", "jellied cranberry sauce", "orange marmalade", "ketchup", "brown sugar", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.8 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 10.2 [SodiumContent] 78.2 [CarbohydrateContent] 7.7 [FiberContent] 0.2 [SugarContent] 6.9 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 35 meatballs [RecipeInstructions] Preheat oven to 400F. Chop onion. Combine meatball ingredients using Pastry Blender; mix well. Form meatballs. Place meatballs in a single layer in baking dish. Bake 10 minutes. Meanwhile, combine all sauce ingredients, mixing well; pour over meatballs. Bake 20 minutes.
[Name] Holiday Turkey and Biscuits [AuthorId] 1952 [AuthorName] hcopeland [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-29T21:03:00Z [Description] Make and share this Holiday Turkey and Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Christmas", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "1/2", "1/2", "1/4", "1/4", "1", "2/3", "1", "1", "1", "1/3", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "turkey", "Gold Medal Wondra Flour", "dried basil leaves", "salt", "pepper", "chicken broth", "milk", "red bell pepper", "mushroom stems and pieces", "spinach", "butter", "Gold Medal all-purpose flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.2 [FatContent] 9.4 [SaturatedFatContent] 5.6 [CholesterolContent] 24.1 [SodiumContent] 588.1 [CarbohydrateContent] 30.0 [FiberContent] 2.6 [SugarContent] 2.3 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400*. Heat butter in a 2-quart casserole in oven until melted. Stir in remaining ingredients except spinach and Biscuits. Bake 20 minutes, stirring once, until sauce is slightly thickened. Stir in spinach. Prepare Biscuits. Place around edge of casserole, overlapping biscuits slightly to fit. Increase oven temp to 425*. Bake 15 to 20 minutes longer or until biscuits are golden brown. Cut butter into flour, baking powder and garlic salt with pastry blender until mixture resembles small peas. Stir in just enough milk until dough forms a ball. Knead on lightly floured surface 5 to 7 times. Roll or pat dough 1/2 thick. Cut with floured 2-inch cutter.
[Name] Date Candy [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Date Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["white sugar", "milk", "dates", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3973.8 [FatContent] 96.1 [SaturatedFatContent] 25.1 [CholesterolContent] 81.8 [SodiumContent] 1181.2 [CarbohydrateContent] 785.2 [FiberContent] 26.6 [SugarContent] 718.6 [ProteinContent] 40.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put milk and sugar in pan and as soon as it boils, add dates and butter. Boil until it forms a good soft ball in cold water (watch carefully but don't stir more than absolutely necessary]. Remove from fire; add nuts and stir. Beat until very stiff. Dip out on a cloth wrung from cold water; knead and mold into a long roll. Let stay in damp cloth until hard and cold. Slice and serve.
[Name] Date Candy II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Date Candy II recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Asian", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "3", "3", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "evaporated milk", "butter", "light corn syrup", "dates", "vanilla"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 4479.7 [FatContent] 124.9 [SaturatedFatContent] 43.0 [CholesterolContent] 164.7 [SodiumContent] 1473.9 [CarbohydrateContent] 844.7 [FiberContent] 26.6 [SugarContent] 736.8 [ProteinContent] 45.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix sugar, milk, butter and syrup; bring to a boil, stirring constantly. (Use medium heat to bring to a boil.] Add dates when it gets to soft ball stage or 238 degrees. Remove from heat and add nuts and vanilla. Beat until thick. Turn on board and shape.
[Name] Date Candy III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Date Candy III recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "milk", "dates", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3486.2 [FatContent] 180.3 [SaturatedFatContent] 92.8 [CholesterolContent] 156.2 [SodiumContent] 1394.4 [CarbohydrateContent] 466.1 [FiberContent] 26.2 [SugarContent] 412.3 [ProteinContent] 38.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook to form a soft ball in cold water. Then add package of dates. Cook until it leaves the side of pan. Take off fire and beat in 1 cup of coconut and 1 cup nuts. Beat as long as you can; then spread on wet cloth and roll up.
[Name] Peppermint Candy Crisps [AuthorId] 1966 [AuthorName] Little elf [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-30T06:04:00Z [Description] Make and share this Peppermint Candy Crisps recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Microwave", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/2", "2", "1", "1", "1 1/3", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "honey", "egg", "milk", "flour", "baking powder", "baking soda", "salt"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 1882.4 [FatContent] 70.0 [SaturatedFatContent] 41.4 [CholesterolContent] 310.1 [SodiumContent] 1892.2 [CarbohydrateContent] 304.5 [FiberContent] 8.2 [SugarContent] 170.8 [ProteinContent] 27.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In mixing bowl, cream butter and honey until fluffy. Add melted chocolate. Mix well. Blend in egg and milk. Sift together flour, baking powder, soda and salt. Add to creamed mixture and mix well. Chill dough at least 30 minutes. Drop by teaspoonfuls onto a greased cookie sheet about 2 inches apart. Press each cookie with bottom of glass coated with flour to flatten. Sprinkle each cookie with crushed peppermint stick candy. Bake at 350 degrees F 8 to 10 minutes until done. Cool slightly before removing from cookie sheet. Cool on rack. Microwave: Follow recipe directions. Drop by teaspoonfuls onto waxed paper or microwave baking sheet. Cook on HIGH: 6 cookies - cook for 1 minute, 15 seconds. 12 cookies - cook for 2 to 2-1/2 minutes. Cool cookies slightly before removing.
[Name] Parsnip Pie II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-30T01:27:00Z [Description] Make and share this Parsnip Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", "3/4", "1/4"] [RecipeIngredientParts] ["parsnip", "milk", "eggs", "butter", "nutmeg", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1189.2 [FatContent] 42.3 [SaturatedFatContent] 23.6 [CholesterolContent] 467.2 [SodiumContent] 1060.7 [CarbohydrateContent] 186.6 [FiberContent] 6.8 [SugarContent] 156.8 [ProteinContent] 22.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook parsnips mashed fine and strain. While still warm, add the butter and salt. Beat the eggs, add sugar and nutmeg. Add milk and the parsnip mixture and mix well. Line a 9-inch pie pan with pastry and pour in the mixture. Sprinkle with nutmeg and bake in 400 degrees oven about 30 minutes or until the custard is thick and nicely browned.
[Name] Cincinnati Chili II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 1999-11-30T01:47:00Z [Description] This is my family's favorite Chili. We serve this over Spaghetti. Can be served with Cheddar Cheese, Kidney Beans, Onions and Oyster Crackers [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/06/picJC4OAC.jpg" [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "5", "1/2", "1", "4", "1/2", "4", "2", "1", "5", "2", "1 1/2", "1"] [RecipeIngredientParts] ["ground beef", "water", "onions", "tomato sauce", "allspice", "cumin seed", "chili powder", "garlic cloves", "vinegar", "bay leaf", "cloves", "Worcestershire sauce", "salt", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 294.6 [FatContent] 18.7 [SaturatedFatContent] 7.4 [CholesterolContent] 77.1 [SodiumContent] 895.7 [CarbohydrateContent] 9.3 [FiberContent] 3.2 [SugarContent] 4.1 [ProteinContent] 23.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a 4 quart saucepot, add ground beef to water. Stir until beef separates to a fine texture. Boil slowly for half an hour. Add all other ingredients. Stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours. Last hour, pot may be covered after desired consistency is reached. Chili should be refrigerated overnight so that fat can be skimmed from the top before reheating. If you use very lean (95% or higher] beef you may not need to skim.
[Name] Nova Scotia Donairs [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-30T01:49:00Z [Description] Make and share this Nova Scotia Donairs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1/2", "1", "1 1/2", "1/2", "1", "2", "2", "1", NA, "2/3", "2/3", "1/4"] [RecipeIngredientParts] ["hamburger", "pepper", "cayenne pepper", "oregano", "Accent seasoning", "paprika", "onion powder", "garlic powder", "salt", "canned milk", "sugar", "vinegar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 5992.9 [FatContent] 283.3 [SaturatedFatContent] 111.2 [CholesterolContent] 1591.7 [SodiumContent] 2568.0 [CarbohydrateContent] 333.9 [FiberContent] 8.5 [SugarContent] 253.1 [ProteinContent] 501.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix well loaf ingredients and shape into 1 or 2 loaves. Bake on broiler pan or cake rack on cookie sheet at 300 degrees for 1 1/2 hours and cool. Slice very thin and warm before using (heat in frypan]. This can also be frozen and used any time. Method: Run water over Lebanese bread and fry in pan with a little oil. Spread with sauce and add meat, finely chopped onion, chopped tomato and lettuce.
[Name] Roast Duck [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Roast Duck 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/51/08/xjaDCpkBTMiSHYe71Hht_Duck2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/08/t5dRq0LbQNK3SYU3SpIh_Duck3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5108/fDNLQuNtTtOhPRHB5pY0_18CCDEB7-F71A-4F55-9AAA-BD68A9FD913A.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/08/8fd6GvE0SgOXEOjvZ9RX_Duck1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/08/jP6AfTo4TwBMfQcR84Fr_duck.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/08/picDv7zes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/08/pic6OKdxM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/08/pic1uqPis.jpg"] [RecipeCategory] Whole Duck [Keywords] ["Duck", "Poultry", "Meat", "Chinese", "Asian", "Very Low Carbs", "High Protein", "High In...", "Weeknight", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1 1/2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["ducklings", "soy sauce", "garlic clove", "sugar", "honey", "salt", "pepper", "powdered ginger"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 2359.3 [FatContent] 123.3 [SaturatedFatContent] 33.2 [CholesterolContent] 1543.6 [SodiumContent] 3123.1 [CarbohydrateContent] 15.3 [FiberContent] 0.6 [SugarContent] 12.2 [ProteinContent] 280.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash and dry duckling. Combine remaining ingredients and brush inside and out over duckling; let stand for 1 hour, turning occasionally. Preheat oven to 350°F. Roast for 2 hours, turning and basting with drippings occasionally.
[Name] Roast Wild Duck [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Roast Wild Duck recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Duck [Keywords] ["Duck", "Poultry", "Apple", "Fruit", "Meat", "Chinese", "Asian", "Roast", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", NA, "1/4", "1"] [RecipeIngredientParts] ["apples", "raisins", "salt", "bacon", "duck"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5989.3 [FatContent] 550.7 [SaturatedFatContent] 184.8 [CholesterolContent] 1040.9 [SodiumContent] 1754.8 [CarbohydrateContent] 92.7 [FiberContent] 8.7 [SugarContent] 68.9 [ProteinContent] 161.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Wash and dry duck thoroughly. Rub the insides with salt. Fill the cavity with chopped apples and raisins. Cover the breasts with bacon slices. Roast the duck in moderate 325 degrees oven for 20 minutes to the pound. Duck can be seasoned more with salt and paprika if desired.
[Name] Roast Duck II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT5H [PrepTime] PT0S [TotalTime] PT5H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Roast Duck II recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Duck [Keywords] ["Duck", "Poultry", "Meat", "Weeknight", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, "3/4", "3/4"] [RecipeIngredientParts] ["wild ducks", "orange", "celery", "cooking sherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3108.4 [FatContent] 164.5 [SaturatedFatContent] 54.5 [CholesterolContent] 864.0 [SodiumContent] 651.1 [CarbohydrateContent] 43.5 [FiberContent] 0.4 [SugarContent] 22.6 [ProteinContent] 190.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Soak ducks in salt water all night. Drain and rinse ducks. Salt and pepper ducks inside and out. Stuff them with oranges and celery. Place ducks in roasting pan on a rack with water in the bottom. Pour sherry and orange juice over ducks. Roast 5 hours at 325 degrees.
[Name] Gumdrop Cake II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Gumdrop Cake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 -2", "1", "4", "1", "1/4", "1/4", "1/4", "1", "2", "2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["raisins", "pecans", "flour", "cinnamon", "clove", "nutmeg", "salt", "butter", "sugar", "eggs", "applesauce", "baking soda", "hot water", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9396.8 [FatContent] 280.6 [SaturatedFatContent] 127.8 [CholesterolContent] 911.0 [SodiumContent] 3658.3 [CarbohydrateContent] 1688.0 [FiberContent] 47.4 [SugarContent] 945.7 [ProteinContent] 91.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Fry pecans in butter (small amount]. Sift dry ingredients.", "Use some flour mixture to dredge cut up raisins and gumdrops.", "Cream butter and sugar; add well beaten eggs.", "Add flour mixture alternately with applesauce to cream mixture. Stir in soda mixture; add vanilla.", "Add gumdrops, raisins and pecans.", "Pour batter into 2 or 3 small loaf pans lined with waxed paper or greased brown paper.", "Bake 2 hours at 300 degrees to 325 degrees.", "Cool well and wrap in brandy soaked cloth, wax paper and foil." ]
[Name] Cheesecake Fudge [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-30T02:11:00Z [Description] Make and share this Cheesecake Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1 1/2", "3/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "cream cheese", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 161.1 [FatContent] 13.3 [SaturatedFatContent] 7.4 [CholesterolContent] 43.9 [SodiumContent] 92.5 [CarbohydrateContent] 8.7 [FiberContent] 0.5 [SugarContent] 2.0 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 32 bars [RecipeInstructions] Combine flour, butter and brown sugar in large bowl. Beat with electric mixer on low until butter is cut into dry ingredients. (Pastry blender may be used.] Place this mixture into an ungreased 13 x 9 x 2-inch pan. Bake at 350 degrees for 10 to 12 minutes. Meanwhile, mix frosting and cream cheese until combined. Add eggs and beat until smooth. Carefully spread chocolate mixture over hot crust. Sprinkle with almonds. Bake at 350 degrees for 30 minutes or until chocolate mixture is set. Cool. Cut into bars and store in refrigerator.
[Name] Linguini Alfredo [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-11-30T01:01:00Z [Description] Make and share this Linguini Alfredo 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/51/16/pick8TPlH.jpg" [RecipeCategory] European [Keywords] ["Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "4", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["butter", "heavy cream", "garlic cloves", "romano cheese", "dried parsley flakes", "dried basil", "linguine"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 664.0 [FatContent] 48.8 [SaturatedFatContent] 30.3 [CholesterolContent] 153.6 [SodiumContent] 357.0 [CarbohydrateContent] 45.2 [FiberContent] 1.9 [SugarContent] 1.7 [ProteinContent] 12.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook linguini as directed on box. While noodles cook heat butter and garlic in small saucepan over medium heat until butter is melted and garlic is browned. Add cream and heat until bubbling. Add cheese, parsley, basil, salt and pepper. Return drained noodles to kettle. Pour sauce over noodles, stirring gently until all are well coated.
[Name] Luscious Ricotta Cheesecake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Luscious Ricotta Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "European", "< 15 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "15", "1/4", "1/4", "1/4", "3", "1/4"] [RecipeIngredientParts] ["eggs", "flour", "ricotta cheese", "sugar", "baking powder", "lemon, zest of", "amaretto liqueur", "Grand Marnier", "pineapple", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1290.2 [FatContent] 72.8 [SaturatedFatContent] 41.4 [CholesterolContent] 860.3 [SodiumContent] 673.6 [CarbohydrateContent] 87.4 [FiberContent] 1.5 [SugarContent] 56.2 [ProteinContent] 71.7 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["Preheat oven to 350 degrees.", "Butter and flour 6-cup spring- form pan.", "Beat eggs with sugar in a large bowl.", "Add the Ricotta and continue to beat. Slowly add the flour and baking powder, then add all remaining ingredients, continuing to beat until smooth.", "Pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the cake has a light golden color.", "Let cake cool in pan, then run a thin flexible knife or spatula around the pan to loosen the cake. Carefully remove the rim of the spring-form and slide the cake out." ]
[Name] Ricotta Cheesecake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Ricotta cheesecake has a delicate texture and many times it is best to serve the cake from the baking pan. Make sure the cake is well chilled before serving it either at room temperature or slightly chilled. Slice into even wedges and either sprinkle it with a dash of liqueur or serve it with fresh fruit. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["16", "16", "1/2", "1/2", "5", "16", "2", "2", "2"] [RecipeIngredientParts] ["cream cheese", "ricotta cheese", "butter", "flour", "eggs", "sour cream", "vanilla", "lemon juice", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 802.2 [FatContent] 54.7 [SaturatedFatContent] 33.4 [CholesterolContent] 281.5 [SodiumContent] 374.9 [CarbohydrateContent] 62.5 [FiberContent] 0.2 [SugarContent] 50.8 [ProteinContent] 17.7 [RecipeServings] nan [RecipeYield] 1 9inch cake [RecipeInstructions] Preheat oven to 325 degrees. Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes. Grease the bottom and sides of 9-inch spring-form pan. Pour in mixture and bake in preheated oven for 1 hour and 5 minutes. Turn off oven and allow pan to remain in the oven for 1 more hour. Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months.
[Name] Golden Ricotta Cheesecake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Golden Ricotta Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "European", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "3/4", "2", "3", "1/4", "1 1/2", "3", "3", "2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "gelatin", "eggs", "salt", "nonfat milk", "low-fat milk", "ricotta cheese", "lemon juice", "lemon, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2720.4 [FatContent] 111.6 [SaturatedFatContent] 66.3 [CholesterolContent] 1018.2 [SodiumContent] 1671.6 [CarbohydrateContent] 316.1 [FiberContent] 11.4 [SugarContent] 281.8 [ProteinContent] 130.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Drain peaches; set aside. In top of double boiler, combine 1/4 cup of sugar and gelatin. Add egg yolks and beat until light and frothy. Add salt and milk. Cook over simmering water until mixture forms a custard thick enough to eat with a spoon. Whirl Ricotta in a food processor or blender until smooth. Stir into custard mixture with lemon juice, peel and vanilla. In large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar. Fold custard into egg whites. Pour into 9-inch spring-form pan. Arrange peaches cut side down. Cover and refrigerate at least 4 hours. Unmold. Crush gingersnaps and sprinkle on top of cake.
[Name] Green Bean and Ham Soup [AuthorId] 1952 [AuthorName] hcopeland [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Green Bean and Ham Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "3", "2", "1", "4", "1", "1/4", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["fresh green beans", "potatoes", "ham", "onion", "water", "all-purpose flour", "fresh dill", "dried dill", "salt", "black pepper", "half-and-half"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 223.0 [FatContent] 6.7 [SaturatedFatContent] 2.2 [CholesterolContent] 30.0 [SodiumContent] 838.8 [CarbohydrateContent] 26.2 [FiberContent] 4.1 [SugarContent] 3.9 [ProteinContent] 15.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a 4- or 6-quart pressure cooker combine green beans, potatoes, ham, onion, water, and oil. Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes. Quick-release the pressure. Carefully remove the lid. Stir together flour, dill, salt, black pepper, and milk, half-and-half, or light cream til smooth. Add to cooker. Cook over medium heat till thickened and bubbly. Cook and stir for 1 minute more.
[Name] New England Clam Chowder (Pressure Cooker) [AuthorId] 1952 [AuthorName] hcopeland [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this New England Clam Chowder (Pressure Cooker) 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/51/22/WAphItjQ7m3BSzwy8kE6_soup-792.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/22/GOHNGK33TO66PKlfNvOA_soup-794-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/22/0gxNmFP4SOiiXF9q8VHg_soup-790.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/22/XIqtbVSOQVKfe9JqWolC-roux-002.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/22/5vUqJLV0TC7MhYapKWQE-roux-001.jpg"] [RecipeCategory] Chowders [Keywords] ["Potato", "Vegetable", "Pressure Cooker", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["3", "1/2", "1", "3", "1", "1/4", "2", "2", "2", NA, "1"] [RecipeIngredientParts] ["clams", "lean bacon", "salt pork", "onion", "raw potatoes", "salt", "white pepper", "half-and-half", "milk", "butter", "paprika", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 559.3 [FatContent] 34.6 [SaturatedFatContent] 16.0 [CholesterolContent] 121.3 [SodiumContent] 1699.8 [CarbohydrateContent] 28.4 [FiberContent] 2.1 [SugarContent] 1.9 [ProteinContent] 32.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain clams and reserve liquid. Measure clam liquid; add enough water to make 4 cups liquid and set aside. In the pressure cooker, brown diced bacon until golden. Remove bacon and set aside. Drain off all but 1/4 of the fat and saute onion for several minutes. Add potatoes, salt, pepper and reserved clam liquid (mixed with water] and bring to a boil. Seal, bring up to 15 lb. pressure, reduce heat to stabilize pressure and cook for 10 minutes. Remove from heat, depressurize and remove lid. Add half and half, milk, butter and clams; heat gently (but do not boil]. Serve immediately.
[Name] Italian Sprinkle Cookies [AuthorId] 1966 [AuthorName] Little elf [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 1999-12-01T06:30:00Z [Description] Make and share this Italian Sprinkle 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/51/23/axE2RJAcQwUmLb4B7eAw_Italian%20Sprinkle%20Cookies.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/5123/cA8QFSCsQj66jnGMbC4n_Italian%20Sprinkle%20Cookies.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/23/picWZ34ZL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/23/picXLW8jU.jpg" ] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "European", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "5", "2", "2", "1", "1", "1 1/2", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["eggs", "all-purpose flour", "confectioners' sugar", "baking powder", "shortening", "milk", "vanilla extract", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 102.7 [FatContent] 3.4 [SaturatedFatContent] 0.9 [CholesterolContent] 17.9 [SodiumContent] 37.2 [CarbohydrateContent] 16.5 [FiberContent] 0.2 [SugarContent] 9.5 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside. In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed. Gradually add beaten eggs (dough will be stiff]. Roll dough into 1-inch balls. Place on ungreased baking sheets. Bake at 350° for 12 minutes. The tops of the cookies will not brown, but the bottoms should brown slightly. For glaze, combine milk and extracts in a large bowl. Add sugar; whisk until all lumps are dissolved and the glaze is smooth. As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers. Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hours before storing in airtight containers.
[Name] Raspberry Mousse Cake [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 1999-12-01T06:32:00Z [Description] A real treat. BUT-When you assemble this I would advise you to put the sponge base in a springform tin or something that will keep the sides straight. My girlfriend and I made it and the mousse started to ooze down the sides, the picture she had showed it looking really straight sided. But it was soooooooo yummy. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/3", "410", "1/3", "250", "1 1/2", "1", "2", NA, NA] [RecipeIngredientParts] ["plain flour", "self raising flour", "cornflour", "eggs", "caster sugar", "fresh raspberries", "frozen raspberries", "caster sugar", "cream cheese", "unflavored gelatin", "water", "icing sugar", "icing sugar"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 2960.5 [FatContent] 209.6 [SaturatedFatContent] 121.0 [CholesterolContent] 1045.4 [SodiumContent] 1089.2 [CarbohydrateContent] 237.8 [FiberContent] 28.5 [SugarContent] 160.0 [ProteinContent] 50.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 180°C. Brush a 20cm round spring form tin with melted butter. Sift flours and cornflour 3 times onto greaseproof paper. Beat eggs until thick and pale. Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy. Transfer mixture to a large mixing bowl. Using a metal spoon , fold in dry ingredients quickly and lightly. Spread mixture into prepared tin. Bake 15 minutes or until sponge is lightly golden and shrinks from the side of tin. Leave sponge in tin for 3 minutes before turning onto wire rack to cool. To Make Mousse: Process 315g of the raspberries to a smooth texture in blender or processor, pass through a fine sieve. Reserve half of the puree for serving. Beat egg and sugar together until creamy. Add cream cheese, beat until smooth. In a separate bowl beat cream until soft peaks form. Combine gelatin with water in a small bowl, stand bowl in hot water, stir until gelatin dissolves. Using a metal spoon, fold gelatin, half of the puree and reserved whole raspberries into cream cheese mixture, then fold in cream. Cover with plastic wrap and put in the refrigerator 10 minutes or until the mixture has thickened, stirring occasionally. To Assemble: Cut cake in half horizontally. Place first cake layer on a board. Spread cake evenly with mousse. Top with remaining cake layer, refrigerate until mousse is set. For serving, sift icing sugar over top of the cake. Cut cake into wedges, place on individual serving plates and spoon reserved puree around cake.
[Name] Apple Butter [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 1999-12-01T06:39:00Z [Description] My mother taught me how to use the pennies!! It is really a life saver because it helps keep the butter from burning--which I have done. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["16", "4", "2", "1/4", NA] [RecipeIngredientParts] ["apples", "granulated sugar", "cinnamon", "clove"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 506.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 131.8 [FiberContent] 5.8 [SugarContent] 123.5 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 8 jars [RecipeInstructions] ["Preparing the apples/pulp: Wash the apples and remove the stem and the blossom ends. DO NOT PEEL nor CORE. Cut the apples into small chunks.", "Add 2 cups of water and simmer until the apples are nice and soft.", "Once this is done, press the apples through a sieve or a food mill. YOU MUST HAVE at least 2 quarts of apple pulp.", "Next, in a large pot, place the pennies on the bottom. It must cover the bottom completely. NOTE: COPPER PENNIES help keep the butter from sticking and burning! Very important!", "Add the apple pulp, sugar and spices. Cook slowly until it is thick and will stick to a wooden spoon without dripping. Stir butter frequently to keep from sticking. If it is too thick for you, add apple juice to mellow out the thickness.", "You may can the rest of what you do not use. Wash, sterilize the jars and lids.", "Ladle the rest of the butter into the pint sized jars, leaving 1/4 inch headroom from the neck of the jar to the rim of the jar is called \"head space\" Loosely tighten the jar lids to the jar.", "Make sure you take a clean cheesecloth and clean the rim. You do not want food particles on the rim. Once this is done, place in a hot boiling water bath.", "Make sure there is at least 1 inch of water over the top of the lids Boil for 10 minutes.", "Remove from canner and set on counter. Let cool.", "When they have properly sealed, the lids will make a popping sound. Store on shelf or in your fruit/canning cellar.", "You will notice how nice and shiny your pennies will be too. The acid in the apple butter will clean the pennies. Don't worry, your apple butter is safe. Just remember to clean, wash, and sanitize your pennies before using them. A small solution of dish soap. Rinse with clear water. Place them in a small solution of bleach water. Rinse again." ]
[Name] Molded Cheese Spread [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT24H [PrepTime] PT10M [TotalTime] PT24H10M [DatePublished] 1999-12-01T06:35:00Z [Description] Make and share this Molded Cheese Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1", "2", "2", "2", "2", "3", NA] [RecipeIngredientParts] ["cheddar cheese", "mayonnaise", "pecans", "green pepper", "onion", "Worcestershire sauce", "ketchup", "prepared mustard", "cream cheese", "pimiento"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4479.3 [FatContent] 367.1 [SaturatedFatContent] 213.0 [CholesterolContent] 1048.0 [SodiumContent] 7403.9 [CarbohydrateContent] 58.2 [FiberContent] 9.7 [SugarContent] 25.9 [ProteinContent] 246.4 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In a food chopper, add onions, nuts, green pepper. Grind. Next, add the cheese, mayonnaise, Worcestershire sauce, ketchup, mustard and hot sauce. Mix. Mold it into your type of shape. Let it sit over night in the refrigerator. Covered. Next day, soften the cream cheese with a little bit of mayonnaise. \"Frost\" the shape with the cream cheese. Decorate with chopped nuts, olives, and pimentos. **NOTE: Do not frost until at least several hours before serving with crackers.
[Name] Fig Pudding [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 1999-12-01T06:33:00Z [Description] Make and share this Fig Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Steam", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["fig", "raisins", "suet", "cinnamon", "eggs", "clove", "sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 940.0 [FatContent] 42.0 [SaturatedFatContent] 22.0 [CholesterolContent] 137.2 [SodiumContent] 328.6 [CarbohydrateContent] 136.1 [FiberContent] 6.9 [SugarContent] 92.9 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients well. Steam for 3 hours.
[Name] Crab Bisque [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-12-01T06:38:00Z [Description] Make and share this Crab Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "6", "4", "1", "2", "1 1/2", "2", "1", "1", "1/8", "1 1/2", "3", "1", "4"] [RecipeIngredientParts] ["fresh crabmeat", "butter", "onions", "scallion", "parsley", "mushrooms", "flour", "milk", "salt", "white pepper", "half-and-half", "dry sherry", "green peppers"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 384.7 [FatContent] 30.1 [SaturatedFatContent] 18.9 [CholesterolContent] 87.9 [SodiumContent] 778.0 [CarbohydrateContent] 14.0 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt 4 Tbsp butter in skillet. Add the green pepper, onion, scallion, parsley, mushrooms, and sauté until all vegetables are soft (about 5 minutes]. In another large sauce pan, melt the remaining butter. Add flour and stir well. Add milk and cook until smooth and thick. Add salt, pepper, and the vegetable sauce from the skillet and the half and half. Bring to a boil. Reduce heat and stir. Add the crabmeat and simmer uncovered for 5 minutes. Just before serving, add sherry and stir. NOTE: You can sub crabmeat with lobster--using the same measurements as the above recipe. For shrimp--use 2 cups of small shrimp.** Great with a tiny layer of cheddar cheese on top or green tops from fresh chives--chopped.
[Name] Chocolate Biscotti II [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT35M [PrepTime] PT35M [TotalTime] PT1H10M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Chocolate Biscotti II recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/32/picIcK4C5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/32/pic2SBv60.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/32/picc6YnDG.jpg"] [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "European", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3/4", "1/2", "1", "3/4", "3", "3", "1/3", "2", "2", "1", "1", "1", "1", "12", "1"] [RecipeIngredientParts] ["flour", "sugar", "brown sugar", "baking powder", "salt", "eggs", "olive oil", "rum", "vanilla", "pecans", "white chocolate", "vegetable shortening"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 100.8 [FatContent] 5.4 [SaturatedFatContent] 2.1 [CholesterolContent] 9.5 [SodiumContent] 47.8 [CarbohydrateContent] 12.5 [FiberContent] 0.6 [SugarContent] 7.8 [ProteinContent] 1.5 [RecipeServings] 72.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine flour, sugars, baking powder and salt. Add melted unsweetened chocolate, eggs, oil, juice, rum, peel and vanilla; stir to combine. Add baking chips and nuts; mix until dough is well blended. Quarter dough; shape into 4 logs, each about 2 1/ 2\" wide by 14\" long. Place 2 logs on each of 2 lightly oiled (10x15\"] baking pans. Bake logs at 350 degrees just until firm to touch, about 20 min. Cool logs slightly in pans; using a serrated knife, cut diagonally into 1/2\" wide slices. Place slices cut side down on pans; bake until crisp, about 15 min. more. Cool cookies. Meanwhile, in a double boiler, melt white chocolate and shortening over hot water, stirring until smoot h (or heat in a nonmetal bowl in a micro oven on 100 percent power for 15 sec. at a time, stirring after each interval, until soft and smooth, about 1 1/2 min.total]. Dip 1 end of each cookie about 1\" into white chocolate to coat. Lay cookies on wire racks until firm; chill to speed process. Serve, or wrap airtight to store up to 2 days; freeze for longer storage.
[Name] Little-Bitty Coffee-Hazelnut Biscotti [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Little-Bitty Coffee-Hazelnut Biscotti 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/51/34/picOPGpi9.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 15 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "instant coffee", "flour", "hazelnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 8.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 2.4 [SodiumContent] 0.8 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 0.2 [RecipeServings] 180.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 375 degrees. Line a cookie sheet with foil.", "Beat eggs, sugar and coffee granules in a med. bowl with electric mixer until coffee granules dissolve and mixture is thick.", "Fold in 1/2 cup flour, nuts and remaining 1/2 cup flour until well blended.", "Spoon batter into a gallon size zipper-type plastic bag and snip off a corner to make a 1/2\" wide opening (or use pastry bag fitted with a plain 1/2\" round tip].", "Pipe nine 12\" long strips crosswise 1\" apart on prepared cookie sheet.", "Bake 6-8 min. until strips look dry and spring back when lightly touched. Do not brown.", "Remove from oven. (Increase temperature to 400 degrees].", "Let cool on sheet 1-2 min.", "While still warm, peel 1 strip at a time from foil, place on a cutting board and with a serrated knife, cut diagonally into 20 slices.", "Remove foil from cookie sheet. Scatter slices over ungreased cookie sheet.", "Bake 10-12 min., turning slices once with a metal pancake turner, until dry and toasted.", "Slide cookies onto countertop to cool completely. Store loosely covered in a cool, dry place up to 1 month." ]
[Name] White Chocolate-Cranberry Biscotti [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this White Chocolate-Cranberry Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "4", "1", "3", "1", "3/4", "3/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla extract", "flour", "baking powder", "dried cranberries"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 132.9 [FatContent] 5.2 [SaturatedFatContent] 3.0 [CholesterolContent] 36.9 [SodiumContent] 71.6 [CarbohydrateContent] 19.2 [FiberContent] 0.5 [SugarContent] 9.4 [ProteinContent] 2.4 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and vanilla chips. Divide dough into 3 portions. On ungreased baking sheets, shape each portion into a 10x2\" rectangle. Ba ke at 350 degrees for 20-25 min. or until lightly browned. Cool for 5 min. Transfer to a cutting board; cut diagonally with a serrated knife into 1\" slices. Place cut side down on ungreased baking sheets. Bake for 15-20 min. or until golden brown. Remove to wire racks to cool. Store in airtight container.
[Name] Ring of Crab [AuthorId] 25843 [AuthorName] Crab Place [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T06:50:00Z [Description] Make and share this Ring of Crab recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["mayonnaise", "Dijon mustard", "fresh parsley", "green onion", "swiss cheese", "red bell pepper", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2076.4 [FatContent] 55.6 [SaturatedFatContent] 22.6 [CholesterolContent] 631.6 [SodiumContent] 3867.8 [CarbohydrateContent] 244.1 [FiberContent] 19.6 [SugarContent] 21.7 [ProteinContent] 142.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Mix all ingredients except crab meat, then add crab meat. Unroll crescent dough and separate into 16 triangles. Arrange triangles on a cookie sheet or pizza pan forming a circle. Make sure there is a circle opening in the middle. Spoon crab mixture into middle of dough, forming a circle. Fold dough over crab mixture towards middle, pressing down on the dough around circle opening, sealing dough. Make sure crab mixture is covered by dough ring. Bake 20-25 minutes or until deep golden brown. If desired, sprinkle additional cheese on top after ring is removed from oven. Slice into desired thickness.
[Name] Spiced Peach Jello Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T06:51:00Z [Description] Make and share this Spiced Peach Jello Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "12", "1/8", "1", "3/4"] [RecipeIngredientParts] ["vinegar", "sugar", "cloves", "cinnamon", "water"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 899.3 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 403.7 [CarbohydrateContent] 220.5 [FiberContent] 7.0 [SugarContent] 211.0 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Drain peaches, measuring 3/4 cup syrup. Chop peaches coarsely. Bring syrup, vinegar, sugar and spices slowly to a boil. Add peaches, simmer for 10 minutes. Strain syrup and discard cloves. Add enough peach juice or water to make 1 cup. Dissolve Jello in hot syrup. Add cold water (if I have enough peach syrup, I use what I have] and peaches. Cool, then pour into mold. (The times I made this recipe, I have doubled it.]
[Name] Borscht II [AuthorId] 1976 [AuthorName] E and C [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-12-01T06:48:00Z [Description] Borscht is like chili; there's no one recipe for it. This recipe is somewhat unusual because it does not have cabbage; the addition of lime juice and sugar may also not be traditional. My mother did get it from a Russian coworker. It is the borscht I grew up with and I love it. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Russian", "European", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "12", "6", "1", "4", "1 -2", "2", NA, NA] [RecipeIngredientParts] ["beef stew meat", "beets", "onion", "tomatoes", "lime, juice of", "sugar", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 498.9 [FatContent] 25.5 [SaturatedFatContent] 9.3 [CholesterolContent] 93.1 [SodiumContent] 778.3 [CarbohydrateContent] 32.4 [FiberContent] 2.4 [SugarContent] 19.1 [ProteinContent] 34.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the first five ingredients in a large non-reactive pot. Bring to a boil, then reduce heat and allow the soup to simmer for 2= hours. Half an hour before serving, remove beets, keeping the broth at a simmer. When beets are cool enough to handle, peel and grate them (the peels should slip right off]. Then return them to the pot. Stir in lime juice and sugar, then season with salt and pepper. Serve, garnished with a dollop of sour cream and/or some snipped chives.
[Name] Hungarian Angel Wing Fry Cookies (Csoroge) [AuthorId] 1949 [AuthorName] montanamarti [CookTime] PT4M [PrepTime] PT0S [TotalTime] PT4M [DatePublished] 1999-12-01T06:53:00Z [Description] These cookies are those wonderfully crispy, light as a feather fried dough cookies always made for Weddings. They look so beautiful when piled high in a pyramid on a cut crystal platter. These pastries would also be made for a Sunday dinner and served with coffee after a meal of Beef Gulyas or Chicken Paprikas. It always left traces of powdered sugar on your upper lip, and sometimes on the tip of your nose. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Hungarian", "European", "Healthy", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["sour cream", "granulated sugar", "rum", "salt", "all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 79.4 [FatContent] 1.5 [SaturatedFatContent] 0.6 [CholesterolContent] 52.9 [SodiumContent] 15.8 [CarbohydrateContent] 13.2 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place in the center of a bread board one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined. Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth. Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin. If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges. With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced. Fry in a deep fat (Lard preferred, Crisco OK] until golden brown. Drain on paper towel. Sprinkle with sifted confectioners sugar.
[Name] Strawberry Hazelnut Gateau [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 1999-12-01T06:54:00Z [Description] Make and share this Strawberry Hazelnut Gateau recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Nuts", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1 1/4", "90", "1", "1/2", "185", "1/4", "1", "1", "1 1/2"] [RecipeIngredientParts] ["salt", "caster sugar", "hazelnuts", "vinegar", "vanilla", "dark chocolate", "water", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 4470.9 [FatContent] 344.9 [SaturatedFatContent] 180.0 [CholesterolContent] 663.2 [SodiumContent] 629.8 [CarbohydrateContent] 368.6 [FiberContent] 47.8 [SugarContent] 274.9 [ProteinContent] 68.9 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Beat the egg whites with salt until soft peaks form, gradually add sugar, beat until the sugar is dissolved and mixture is of meringue consistency. Beat in the vinegar and vanilla. Line bases of two 20cm springform pans with greased greaseproof paper which has been lightly dusted with cornflour. Spread meringue mixture evenly into tins. Sprinkle ground hazelnuts evenly over meringue in both tins. With a knife or small spatula, swirl hazelnuts lightly through meringue. Smooth over top of meringue with the back of a spoon. Bake in moderate oven 35 - 40 minutes or until meringue is crisp to touch; release sides of pan, cool on the base of the pan. Chop chocolate. Combine with water in top of double saucepan; stir over simmering water until melted; cool. Remove cakes from bases. Place a layer of meringue on a serving plate, flat side down; spread with a thin layer of chocolate. Spread whipped cream over chocolate. Reserve 4 strawberries, wash and hull the remainder, cut in half, arrange over cream. Spread the underside of second meringue with remaining chocolate mixture, place on top of strawberry layer, chocolate side down. Whip extra cream, cover sides and top of cake and if desired, pipe cream decoratively on top. Arrange reserved halved strawberries on top of cake. Refrigerate until ready to serve. If desired, brush strawberries used for decoration with warmed, sieved strawberry jam to give them a pretty glaze before arranging on cake. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Bean and Corn Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Bean and Corn Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Beans", "Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "8", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["green beans", "Green Giant Shoe-Peg corn", "sour cream", "cheese", "onion", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1757.8 [FatContent] 165.8 [SaturatedFatContent] 58.6 [CholesterolContent] 194.1 [SodiumContent] 3386.8 [CarbohydrateContent] 52.0 [FiberContent] 7.2 [SugarContent] 20.8 [ProteinContent] 24.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Drain green beans and corn. Layer beans, then corn, in greased casserole dish. Mix soup, sour cream, onion and cheese together. Spread on top of beans and corn. Melt margarine, add crackers and then put on top of casserole. Bake at 350 degrees for 40 to 45 minutes.
[Name] Corn and Pea Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 1999-12-01T20:03:00Z [Description] Make and share this Corn and Pea Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/3", "2/3", "1", "1", "1"] [RecipeIngredientParts] ["white corn", "tiny peas", "onion", "pimiento", "celery", "green pepper", "vinegar", "pepper", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 2370.1 [FatContent] 80.7 [SaturatedFatContent] 10.8 [CholesterolContent] 0.0 [SodiumContent] 3852.8 [CarbohydrateContent] 387.7 [FiberContent] 50.5 [SugarContent] 254.7 [ProteinContent] 46.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Drain corn, peas, green beans and pimentos. Combine all ingredients in bowl and set aside. Dressing: Mix all ingredients and bring to a boil in saucepan. Let cool. Pour dressing over vegetables and mix well.
[Name] Ice Cream Christmas Pudding [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 1999-12-01T06:54:00Z [Description] Make and share this Ice Cream Christmas Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1/4", "1/2", "1/2", "1/3", "1/3", "1", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["raisins", "sultana", "currants", "rum", "vanilla ice cream", "mixed spice", "cinnamon", "nutmeg", "chocolate ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3831.6 [FatContent] 152.3 [SaturatedFatContent] 80.2 [CholesterolContent] 449.1 [SodiumContent] 929.5 [CarbohydrateContent] 564.9 [FiberContent] 69.3 [SugarContent] 392.1 [ProteinContent] 65.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Mix the almonds, peel, raisins, currants and rum in a bowl, cover with plastic wrap and leave overnight. Chill a 2 litre pudding basin in the freezer. Soften the vanilla ice cream slightly and mix in the glace cherries. Working quickly, spread the ice cream around the inside of the chilled basin, spreading it evenly to cover the base and side. Return the basin to the freezer and leave overnight. Check the ice cream a couple of times and spread it evenly to the top. Next Day:- Mix the spices and chocolate ice cream with the fruit mixture. Spoon it into the centre of the pudding basin and smooth the top. Freeze overnight, or until very firm. Turn the pudding out onto a chilled plate, decorate and leave to stand 5 minutes. Cut into wedges to serve. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
[Name] Chicken for College Student [AuthorId] 1978 [AuthorName] Nicole Schultheis [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-12-01T06:47:00Z [Description] Chicken for College Student I made this in college in my crockpot and always got good reviews. My French grandmother called it &quot;Parisian Chicken&quot; and you will see variations of it all around. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 30 Mins", "Beginner Cook", "College Food", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1", "1", "1", "1/2", "2", "1", NA, NA, "2"] [RecipeIngredientParts] ["chicken", "mushrooms", "sour cream", "vermouth", "dry white wine", "onions", "garlic clove", "pepper", "paprika", "flour"] [AggregatedRating] 4.0 [ReviewCount] 11.0 [Calories] 691.6 [FatContent] 51.4 [SaturatedFatContent] 18.9 [CholesterolContent] 189.9 [SodiumContent] 916.5 [CarbohydrateContent] 14.2 [FiberContent] 0.5 [SugarContent] 4.9 [ProteinContent] 42.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix soup, mushrooms, sour cream, wine, onion and garlic, pepper to taste, and flour in crockpot or casserole dish. Add chicken and make sure all pieces are coated with mixture. Sprinkle top with paprika. Cover crockpot or casserole. Cook on low setting in crockpot for 6 hours (or you can start with frozen chicken and cook for 8 hours in crockpot] or about 1-1/2 hours in the oven at 375 degrees (deeper casserole dishes take longer than flat ones]. Serve with mashed potatoes or rice or noodles. Nicole Schultheis Baltimore, MD.
[Name] Oyster Stew with Vegetables [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-12-01T20:15:00Z [Description] Make and share this Oyster Stew with Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "< 60 Mins", "Oysters"] [RecipeIngredientQuantities] ["0.5", "1", "1/2", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["onion", "instant chicken bouillon granules", "white pepper", "bay leaf", "evaporated milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 245.9 [FatContent] 10.6 [SaturatedFatContent] 5.6 [CholesterolContent] 70.7 [SodiumContent] 316.3 [CarbohydrateContent] 22.1 [FiberContent] 1.9 [SugarContent] 0.5 [ProteinContent] 16.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut up any large vegetables. In a 3 quart saucepan combine vegetables, onions, bouillon granules, peppers, bay leaf and 1/2 cup water. Bring to boiling. Reduce heat. Cover and simmer over medium heat 5 to 7 minutes. Do not drain. Stir in evaporated milk. Heat through. Add undrained oysters to vegetable mixture. Cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently. If using canned oysters, just heat through. Remove bay leaf.