Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Ribbon Oyster Scallop [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:15:00Z [Description] Make and share this Ribbon Oyster Scallop recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Oven", "Oysters"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "3", "2", "2"] [RecipeIngredientParts] ["mushrooms", "parsley", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 194.9 [FatContent] 11.0 [SaturatedFatContent] 4.3 [CholesterolContent] 40.6 [SodiumContent] 822.6 [CarbohydrateContent] 16.4 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oyster stew very slowly until thawed in large heavy saucepan. Lift out oysters with slotted spoon; set aside. Drain liquid from canned oysters and mushrooms into stew in pot; heat just to boiling. Stir in 1 1/2 cups of the crackers; heat, stirring constantly, 3 minutes, or until mixture thickens. Remove from heat. Stir in red pepper seasoning, oysters and mushrooms; spoon into 6 cup shallow baking dish. Sprinkle with parsley. Melt butter. Add 1/2 cup cracker crumbs; mix well. Spoon in diagonal rows over oyster mixture. Bake in hot 425 degrees oven for 10 minutes, or until golden brown.
[Name] Down East Haddock Chowder [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:15:00Z [Description] Chowders are simple soups - usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pri, N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/50/picPGwcJF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/50/rMu1dPzHRsizVOoD20wj_15145947267011831576144.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/50/8k2GyAQRoClKFY5YaETQ_15145946523372066268685.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/50/picj1Y67f.jpg" ] [RecipeCategory] Chowders [Keywords] ["Lunch/Snacks", "Potato", "Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "3", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["haddock fillets", "water", "salt", "potatoes", "onion", "celery", "pepper", "evaporated milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 187.2 [FatContent] 5.8 [SaturatedFatContent] 3.5 [CholesterolContent] 56.8 [SodiumContent] 626.5 [CarbohydrateContent] 18.0 [FiberContent] 2.4 [SugarContent] 2.0 [ProteinContent] 15.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place fish, water and salt in large saucepan. Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes. Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces. Reserve until rest of soup is ready. Skim any foam off fish stock. Add potatoes, onion, celery and pepper; cover and bring to boil. Reduce heat and simmer until tender. Return fish to pan. Pour in milk and heat through without boiling. Taste and adjust seasoning. Swirl in butter. Transfer to heated tureen or soup bowls and serve immediately.
[Name] Favorite Milk Sweet Cream Base [AuthorId] 1952 [AuthorName] hcopeland [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:15:00Z [Description] Most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit, cookies, and candy. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "heavy cream", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2525.9 [FatContent] 195.0 [SaturatedFatContent] 118.3 [CholesterolContent] 1109.3 [SodiumContent] 440.4 [CarbohydrateContent] 175.4 [FiberContent] 0.0 [SugarContent] 151.2 [ProteinContent] 30.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
[Name] Simple Milk Sweet Cream Base [AuthorId] 1952 [AuthorName] hcopeland [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T20:15:00Z [Description] This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2/3"] [RecipeIngredientParts] ["heavy cream", "sugar", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2433.5 [FatContent] 194.8 [SaturatedFatContent] 121.2 [CholesterolContent] 712.1 [SodiumContent] 247.4 [CarbohydrateContent] 170.2 [FiberContent] 0.0 [SugarContent] 150.7 [ProteinContent] 14.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until comple tely blended, about 1 minute more. Pour in the half-and-half and whisk to blend.
[Name] Sweetened Condensed Milk Sweet Cream Base [AuthorId] 1952 [AuthorName] hcopeland [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-12-01T20:15:00Z [Description] This recipe makes a less creamy, less rich ice cream. Ben likes the slightly "cooked" flavor of the sweetened condensed milk. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 79.9 [FatContent] 5.0 [SaturatedFatContent] 3.1 [CholesterolContent] 17.5 [SodiumContent] 24.2 [CarbohydrateContent] 7.7 [FiberContent] 0.0 [SugarContent] 7.0 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 24 ounces [RecipeInstructions] "Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended."
[Name] Bailey's Irish Cream II [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-12-01T20:15:00Z [Description] Make and share this Bailey's Irish Cream II recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "1 1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["eggs", "instant espresso powder", "vanilla", "water", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.4 [FatContent] 5.4 [SaturatedFatContent] 3.2 [CholesterolContent] 36.1 [SodiumContent] 42.5 [CarbohydrateContent] 14.1 [FiberContent] 0.0 [SugarContent] 13.7 [ProteinContent] 2.7 [RecipeServings] 32.0 [RecipeYield] 3 pints [RecipeInstructions] Mix all ingredients in blender. Store in the refrigerator.
[Name] Waldorf Astoria Beef Stew - Crock Pot (Copycat) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 1999-12-01T20:17:00Z [Description] Make and share this Waldorf Astoria Beef Stew - Crock Pot (Copycat) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Vegetable", "Meat", "Winter", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1", "1", "2", "3", "1", "1", NA, NA] [RecipeIngredientParts] ["sirloin beef", "potatoes", "carrots", "celery", "whole tomatoes", "quick-cooking tapioca", "sugar", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 193.8 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 318.3 [CarbohydrateContent] 44.7 [FiberContent] 6.0 [SugarContent] 21.1 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all in a large crock pot. Cover and cook at low setting for 5 hours. Do not stir. Add whatever additional vegetables you like.
[Name] Crock Pot Beef Chow Mein [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 1999-12-01T20:17:00Z [Description] Make and share this Crock Pot Beef Chow Mein recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Vegetable", "Meat", "Chinese", "Asian", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "4", "2", "1", "3", "3", "2", "1", "2", "2"] [RecipeIngredientParts] ["mushrooms", "celery", "onions", "hot water", "bouillon cubes", "soy sauce", "Worcestershire sauce", "cornstarch", "water"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 262.1 [FatContent] 13.4 [SaturatedFatContent] 5.3 [CholesterolContent] 83.0 [SodiumContent] 915.8 [CarbohydrateContent] 8.6 [FiberContent] 1.3 [SugarContent] 3.1 [ProteinContent] 25.9 [RecipeServings] 6.0 [RecipeYield] 1 batch [RecipeInstructions] Place first eight ingredients in crockpot. Cook 8 to 10 hours on low in crockpot. One hour before serving, add Chinese vegetables, cornstarch and water.
[Name] Texas Chili Con Carne With Beans [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10H [PrepTime] PT45M [TotalTime] PT10H45M [DatePublished] 1999-12-01T20:17:00Z [Description] Make and share this Texas Chili Con Carne With Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Beans", "Vegetable", "Meat", "Southwestern U.S."] [RecipeIngredientQuantities] ["6", "2", "2", "1", "1", "1", "1/2", "1/2", "1/2", "2", "2", "1", "2", "1", "1/8"] [RecipeIngredientParts] ["bacon", "boneless beef cubes", "kidney beans", "tomatoes", "tomato sauce", "onion", "carrot", "green pepper", "celery", "parsley", "garlic cloves", "bay leaf", "chili powder", "salt", "pepper"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 930.3 [FatContent] 84.7 [SaturatedFatContent] 34.7 [CholesterolContent] 116.8 [SodiumContent] 884.8 [CarbohydrateContent] 25.5 [FiberContent] 8.8 [SugarContent] 7.5 [ProteinContent] 17.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fry bacon until crisp. Remove bacon and drain on paper towel. Brown half the beef cubes in pan with bacon drippings five minutes. Place in slow cooker. Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker. Cover and cook on low setting about 10 hours or until beef is tender. Stir occasionally. If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.
[Name] Salmon & Vegetable Loaf [AuthorId] 1771 [AuthorName] Joanne Wallace [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-08T08:59:00Z [Description] Make and share this Salmon & Vegetable Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1/2", "12", "4", "4", NA, "2", "1/2"] [RecipeIngredientParts] ["onion", "red bell pepper", "salmon", "chives", "parsley", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 163.1 [FatContent] 7.5 [SaturatedFatContent] 1.1 [CholesterolContent] 44.2 [SodiumContent] 86.2 [CarbohydrateContent] 3.9 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 19.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in pan and cook onion and peppers 2-3mins till onion softens. Combine salmon, breadcrumbs, chives, parsley and onion mixture in a bowl. Season lightly with pepper. Fold egg whites in lightly. Spoon into lightly greased and lined loaf tin. Bake 350F 45 mins or till firm. Stand 10 mins before turning out. Cut into slices to serve.
[Name] Spicy Chili Seasoning [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-12T04:30:00Z [Description] Make and share this Spicy Chili Seasoning recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2 1/2", "2 1/2", "1 1/2", "1", "1/2", "1", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["chili powder", "cumin", "garlic powder", "dried oregano", "cayenne pepper", "boneless round steak", "lean beef", "onion", "tomatoes", "chili beans"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 187.8 [FatContent] 9.0 [SaturatedFatContent] 3.1 [CholesterolContent] 54.4 [SodiumContent] 87.0 [CarbohydrateContent] 6.5 [FiberContent] 2.3 [SugarContent] 2.9 [ProteinContent] 20.5 [RecipeServings] nan [RecipeYield] 10 serving (2-1/2 quart [RecipeInstructions] Combine the first six ingredients. Store in an airtight container in a cool dry place. Yield: 4 batches (20 teaspoons total]. To prepare chili: Lightly brown steak in oil in a Dutch oven; add 3 teaspoons of the seasoning mix and toss to coat. Add ground beef; cook until meat is no longer pink. Add onion; cook until tender. Add tomatoes and 2 more teaspoons of mix. Stir in one can of chili beans. Place the other can in a blender cover and process until smo oth. Add to chili. Cook on low for 30-40 minutes or until meat is tender.
[Name] Pete's Scratch Pancakes [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 1999-12-11T18:19:00Z [Description] It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/nwoyHKPSAWTjjpcSL5gs_scratch-pancakes-7.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/eNGJQZ3cQk6p0Vm3l4OB_IMG_0004.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/oCiqiCfQgi8VqzFLoqGg_scratch-pancakes-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/ZleBJKuJS9WpAzm29fqT_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/zNxFP1oR2RbfzNpNVVbw_10516866_802711303098773_6129411355962910691_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/TZbnDGNeQYOteReluwcR_20141207_112024.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/TO5Xzf38ReWusaLnxM7m_20141130_104240.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/vR28m1eyREOa5W8X7BoS-I_will_never_ever_buy_instant_pancake_mix_again__P", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picLOAZKo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picd4o4ej.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/piczOJu83.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/w0yxWlAISXqxjWrcjgnH_0406201125a.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/VUlyoUtESbDrBqNMaoh8_IMG_20200330_100220.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/BrPrP5A2Tyb79QxhSOEQ_5793BF4D-3212-4362-A31A-E7C903C70ACC.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/c78cbqCJRoioePFle8f3_20180310_112648.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/VcVZIDUQWmfuxEZ0YOLs_IMG_9322.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/01500998055.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/CllD3xCMQRKgvkhtVw5q_1484846480051995226558.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/o0MSDqsrRjq8I0iQKP5Z_scratch-pancakes-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/bHIOTsepRzlqofTUNgi3_scratch-pancakes-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/W7fJbKrIQDaX1OfEHqAO_1465823616638538793873.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/vae6qRyGR0uOX2Kr7TpJ_10156040389285416.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/eh8extGpTfKxWtAXTZ78_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picYrsrtS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picimmsxg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picqYdOfW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/pic51CvJd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picx06MkT.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/RWVwoHg3RdiBx624XVcH_20201221_111151.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/5neSZx9TB6TuJeAApkwH_10158077872357599.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/p2EAoPKyTJSdWJdXUPnx_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/IFfDldGmTG2GLfw4ZBUd_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/ufsv3ykwS7mBY9bnrgGu_IMG_20200330_100220.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/TmFN98vpR9OQE0xZTm42_F6B828D7-DB37-47D2-87CF-74795D12E493.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/Fl1C08FwQUSbQBMvdeH4_image.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/oU43EN0oRSKFCxsgLa61_Spring-001.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/WXpse1wRScKb6HYxuiLv_20180320_093749.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/saVnMKQ7e2mKf1YmWgew_20180301_083602.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/o7exfYS4RhCyEKO6FyJS_1519574120131-746643785.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/cngkRE2HQu6xAZkbCx4x_A1711C3A-CA26-43BC-B039-19C8D6203505.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/KQk7fvcrThWimbF9VYgi_image.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/368InGzxTuiOQqUIJDVj_1506257960801817947646.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/XZ7RPV7HRfinI1DVU8QK_20170827_101923.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/01495984332.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/qvDIAiKS26e1kyALFKlM_IMG_5954.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/LSdSv3LnQoaT5R8sLdFE_20170420_091039.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/01491168618.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/Pj7oxoDPTWmshqueB1ui_1489694063133-1845129466.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/UNgyrfMQZaUKUlE9idZz_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/prhflKbNR26u5eTpfV1X_10928161_847925145263897_1824679243_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/VAGYHhPVQOkT0dn4VWKA_IMG_20141211_191053.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/aSK04b1JTqiMkfdPjcqt_20141130_093141.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/PpqvsZ4XRo6ZfuJUd06N_pancakes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/OMrb0f2QKehsbCv67qtw_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/pickSwROg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picjPIwtf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picOR8b35.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picyiBzc9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/othLG90rSLigh023VCUw_20201221_112113.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/R7Xn0nodQoSOhdYlS8Jv_20201221_111151.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/RtwecvyVSOSUUSwwCdlm_20201221_110230.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/91Mm0pWRTYmamdpu4WS1_20201209_102511.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/O3I3s0vaQVmcli9UExug_10157349441686126.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/Fa9LKpcGT7yCrc3ndRtk_IMG_20200330_103828.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/CorWwOlSSceuMhKdaW9Q_IMG_1426.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/dXmr0kLRsajtt5EdXvMU_image.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/bYeNoySdSTmwZ0XRbJwP_1CD46C07-A86D-40A1-B20D-1952C754C1DA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/nfhAL1pDTFqmKFSodhuG_20180321_103950.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/VWbUY10SRIuAW42dQyiz_20180321_104031_001.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/X6zRcw0xRHCUtGs9shtD_20180321_103955.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/PgDCPnA7T7GnmCVDfR4A_20180310_110330_HDR.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/WJR3NDJUSvCeJ081Imaj_20171006_183410.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5170/4EAAT5vdRRiLFcA2kijS_IMG_0231.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/cUdWlKsQGq3SPLGZKd26_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/cUdWlKsQGq3SPLGZKd26_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/01482601207.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/01461987147.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/01461987058.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/01460829348.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/SS9HrgDPRzmDWukg51NP_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/8KTM01qyRe2dbT4jsKxw_10934066_802711316432105_3598688951094203896_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/iQkfVFhcSBmSnrDxP9wm_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/ChmBcwUCRDmj9HYaVrxB_100_5059.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/Y5PN10aRT6TyVjdspYvX_100_5058.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/S2bs5EZJQ2qpkvOcyTfH_100_5057.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/6dd2ps4kSIdaNh3VGPW8-images-25-.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picqVZb24.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picAgqKVC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picZTY72f.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/70/picumT9H3.jpg" ] [RecipeCategory] Breakfast [Keywords] ["High In...", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1", "2", "1/4", "1 3/4"] [RecipeIngredientParts] ["flour", "sugar", "salt", "baking powder", "eggs", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 722.0 [Calories] 209.6 [FatContent] 8.2 [SaturatedFatContent] 4.7 [CholesterolContent] 61.5 [SodiumContent] 334.9 [CarbohydrateContent] 28.1 [FiberContent] 0.8 [SugarContent] 4.3 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 9 6 inch pancakes [RecipeInstructions] Mix the dry items first. Combine the eggs and melted butter to the milk and slowly stir into the flour mixture. Heat the griddle to325 F or the pan to medium high let sit at least 10 minutes while heating the griddle orpan. These will be high, but light and fluffy -- .
[Name] Speciality Popover [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-12-11T18:36:00Z [Description] Here is a breakfast dish that will start off your own Independence Day Celebration with a bang. Remember that cooking is a creative sport, so if your flag is a different color than mine, I am sure you can find a fruit combination that will be just right for you. Independence Day Breakfast Firecracker. Start with a Popover that has a little added fire: [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Fruit", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "2"] [RecipeIngredientParts] ["milk", "flour", "eggs", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.5 [FatContent] 5.1 [SaturatedFatContent] 2.2 [CholesterolContent] 114.3 [SodiumContent] 357.8 [CarbohydrateContent] 29.0 [FiberContent] 1.2 [SugarContent] 1.4 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingrededients in a bowl and stir until blended, pour into greased popover pan and place into a Cold Oven. Set oven for 450 degrees and close the door for 30 minutes: No Peeking. Depending on the size of the pans, this should make between 4 and 8 popovers. When the Popovers are still hot, slice off the tops and fill with: Scrambled eggs, topped with Salsa, and a dolup of Sour Cream . OR Blueberrys topped with Wiped Cream and a Strawberry on Top.
[Name] Amish Dip [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 1999-12-11T18:18:00Z [Description] This recipe comes from Marsha Adams, who hosted a program on American Public Broadcasting stations called Quilt Country. The first time I tried it, I knew it was something that I had to share with you. I use those Spanish green olives that are stuffed with pimentos, because it adds some nice color.Since the recipe calls for diced, I save a little money by using the ones that come sliced in the jar because they are made from olives that are not perfect enough to be sold whole [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/74/piceWV4kj.jpg" [RecipeCategory] Tuna [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1", "1/2", "1/2", "2", NA] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "tuna", "walnuts", "lemon juice", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 502.9 [FatContent] 44.1 [SaturatedFatContent] 16.9 [CholesterolContent] 106.6 [SodiumContent] 432.2 [CarbohydrateContent] 7.9 [FiberContent] 2.0 [SugarContent] 3.2 [ProteinContent] 22.0 [RecipeServings] nan [RecipeYield] 3 Cups [RecipeInstructions] Mix all the ingredients, adding more or less Mayonnaise depending on your desire to make a Chip Dip, or a Sandwich Spread --. It was often served on dark heavy bread as a sandwich at quilting bees.
[Name] Mountain Grape Catsup [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 1999-11-29T10:52:00Z [Description] Make and share this Mountain Grape Catsup recipe from Food.com. [Images] character(0) [RecipeCategory] Berries [Keywords] ["Grapes", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "4", "1", "2", "2", "2", "1", "3/4", "1"] [RecipeIngredientParts] ["grapes", "brown sugar", "vinegar", "powdered allspice", "cinnamon", "cloves", "mace", "cayenne", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 59.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 35.3 [CarbohydrateContent] 15.1 [FiberContent] 0.4 [SugarContent] 14.0 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 13 4oz canning jars [RecipeInstructions] In an enamel pot put the washed grapes, cook slowly for about 25 minutes. Put through a colander. Mix with brown sugar, vinegar and spices. Boil until thick, about 45 minutes. Stir frequently. Pour into jars.
[Name] Butterscotch Pull-Aparts [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-30T23:10:00Z [Description] Make and share this Butterscotch Pull-Aparts recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "1", "1/2"] [RecipeIngredientParts] ["brown sugar", "butterscotch pudding mix", "vanilla pudding mix", "cinnamon", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 68.7 [FatContent] 3.8 [SaturatedFatContent] 2.4 [CholesterolContent] 10.2 [SodiumContent] 30.8 [CarbohydrateContent] 9.0 [FiberContent] 0.1 [SugarContent] 8.8 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 24 pieces [RecipeInstructions] Grease a Bundt cake tube pan. Srinkle 1/2 cup brown sugar in the bottom of pan. Top evenly with 1/4 cup melted butter. In bowl, combine the remaining 1/2 cup brown sugar with the dry pudding mix and cinnamon. With lightly floured hands (I did not bother], dip each piece of dough in the remaining butter and roll in sugar and pudding mix. Layer evenly in prepared pan. Let rise until double in size or until dough reaches just under top rim of pan. Bake in a 350F preheated oven for 35-40 minutes. Turn out of pan immediately and serve warm.
[Name] Herb Pull-Aparts [AuthorId] 1552 [AuthorName] Ron Joyce Ripple S [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-30T23:33:00Z [Description] nan [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/77/pic1Z3Qsa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/77/picVVLUhW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/77/picZWZSKO.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "parmesan cheese", "rosemary", "sage", "basil", "thyme", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 35.5 [FatContent] 3.1 [SaturatedFatContent] 1.9 [CholesterolContent] 8.8 [SodiumContent] 80.7 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 1.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Grease a fluted tube Bundt pan.", "combine cheese, herbs and garlic. Divide thawed dough into 24 pieces (16 pieces for the whole loaf and 8 pieces for the half loaf]. If using rolls, they are ready to use once thawed.", "Dip each piece in butter and roll in cheese/herb mixture to coat. Place coated pieces of dough evenly in pan.", "Let rise until double in size. Bake in a preheated 350F oven for 30-40 minutes or until well browned and top of bread sound hollow when tapped.", "Remove from pan immediately to cool on wire rack." ]
[Name] Anise-Almond Biscotti [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Anise-Almond 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/51/78/picqlGuOS.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "2 1/4", "1 1/2", "1/4", "1/2", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "sugar", "eggs", "vanilla extract", "anise seed"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 118.1 [FatContent] 6.7 [SaturatedFatContent] 2.8 [CholesterolContent] 27.8 [SodiumContent] 94.9 [CarbohydrateContent] 12.1 [FiberContent] 0.9 [SugarContent] 2.4 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 24 biscotti [RecipeInstructions] To toast almonds, preheat oven to 350=B0F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes. Set aside to cool, then roughly chop. Sift together flour, baking powder and salt in a small mixing bowl. Set aside. Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla. Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds. Dough will be stiff. Transfer dough to a lightly floured work surface, then, using your hands or a rolling pin, shape into one long roll, about 3 inches by 13 inches. Line baking sheet with parchment paper or aluminum foil (shiny side up]. Transfer dough roll to baking sheet, flatten slightly, then bake until golden brown, about 35 minutes. Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes. Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices. Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side. Do not over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cool. Allow to cool completely on pan. Biscotti will keep in a sealed container for up to 4 weeks.
[Name] Anise Biscotti [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Anise Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/4", "3", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "anise seed", "baking powder", "baking soda", "salt", "egg substitute", "lemons, zest of", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 35.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 32.9 [CarbohydrateContent] 8.3 [FiberContent] 0.2 [SugarContent] 4.2 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 48 biscotti [RecipeInstructions] Preheat oven to 325F. Coat baking sheet with non-stick spray or parchment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. Mix well. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1- 1/2 inches thick. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking]. Bake for 20 to 25 minutes, until firm to the touch. Transfer the logs to the rack to cool. Reduce oven temperature to 300F. Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion. Stand the slices on their sides on the baking sheet and return to the ov en. Bake for 40 minutes. Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store, in an air.-tight container, up to one month.
[Name] Chocolate Almond Biscotti [AuthorId] 1752 [AuthorName] Bob Ross [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Chocolate Almond Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2 1/4", "1/4", "1", "1/4", "1", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["butter", "eggs", "all-purpose flour", "cocoa powder", "baking powder", "salt", "shortening", "white chocolate chips", "shortening"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 135.2 [FatContent] 8.7 [SaturatedFatContent] 3.7 [CholesterolContent] 22.4 [SodiumContent] 75.8 [CarbohydrateContent] 12.9 [FiberContent] 1.4 [SugarContent] 4.2 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 30 biscotti [RecipeInstructions] Heat oven to 350F. Beat butter and sugar until blended. Add eggs and almond extract; beat well. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be thick.] Stir in almonds using wooden spoon. Shape dough into two 11-inch-long rolls. Place rolls 3 to 4 inches apart on large ungreased cookie sheet. Bake 30 minutes or until rolls are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut rolls diagonally using sawing motion, into 1/2-inch-thick slices. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes; cool on cookie sheet on wire rack. Prepare Chocolate Glaze. Place 1 cup semi-sweet chocolate chips and 1 tablespoon shortening (do no t use butter, margarine or oil] into small microwave-safe bowl. Microwave at HIGH (100%] 1 to 1 1/2 minutes or until smooth when stirred. Makes about 1 cup glaze. Dip end of each biscotti in glaze or drizzle over entire cookie. Prepare White Glaze. Place 1/4 cup white chips and 1 teaspoon shortening (do not use butter, margarine or oil] into small microwave-safe bowl. Microwave at HIGH (100%] 30 to 45 seconds or until smooth when stirred. Makes about 1/4 cup glaze. Drizzle White Glaze over chocolate glaze. Garnish with additional almonds, if desired.
[Name] Sun of a Gun Beef Stew [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-11-30T22:12:00Z [Description] This stew was a mainstay for many chuck wagon cooks of the early cattle drives. It was often used at social gatherings when visitors would bring a variety of ingredients. This recipe has been modernized for convenience but should be cooked in a well-seasoned cast iron kettle. It can be cooked over an open campfire, charcoal, or on a modern stove. The recipe comes to us from Scottsdale, Arizona's Festival of the West. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/84/piczF2GRe.jpg" [RecipeCategory] Stew [Keywords] ["Corn", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "6", "1", "1", "1", "2", "1", "1", "1", "1/4", "1/4", "3", "1/2", "3", "2", "3", "4", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["london broil beef", "potatoes", "stewed tomatoes", "onion", "garlic", "carrots", "celery", "whole kernel corn", "peas", "broccoli", "turnip", "water", "pearl barley", "salt", "black pepper", "bay leaves", "parsley", "basil", "oregano", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 3294.8 [FatContent] 71.1 [SaturatedFatContent] 28.3 [CholesterolContent] 589.7 [SodiumContent] 9166.6 [CarbohydrateContent] 422.8 [FiberContent] 71.9 [SugarContent] 56.2 [ProteinContent] 249.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Heat oil in Dutch oven or large skillet. Add garlic and chopped beef. Brown beef on all sides. Add onion, stewed tomatoes, and 3 quarts of water. Add seasoning, tomatoes, potatoes, and onion and simmer for 2 hours watching carefully to be sure the pot doesn't go dry. Add vegetables and pearl barley and simmer covered for 1 hour. Add water as needed. Thicken stew with cornstarch.
[Name] Liqueur Cakes [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 1999-11-30T22:19:00Z [Description] These cakes make wonderful gifts or are great to serve to guests in your own home. You can store them up to two weeks in a cool place. They also freeze exceedingly well, which is a good excuse to make extra so you can have them anytime. Prep time does not include cooling/soaking. An adopted recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2 2/3", "3 1/2", "1", "1/4", "1", "1", "3/4", "3", "3/4", "1 1/4", "1 3/4", "1/3", "2", "1/3"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "baking powder", "salt", "heavy cream", "vanilla beans", "vanilla extract", "butter", "sugar", "light corn syrup", "water", "Grand Marnier", "orange zest", "hazelnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 411.9 [FatContent] 13.3 [SaturatedFatContent] 6.6 [CholesterolContent] 90.8 [SodiumContent] 131.8 [CarbohydrateContent] 70.6 [FiberContent] 0.9 [SugarContent] 50.3 [ProteinContent] 4.9 [RecipeServings] 24.0 [RecipeYield] 4 Loaves (8 in. X 3 3/4 in.), about 6-8 servings eac [RecipeInstructions] Preheat oven to 350 degrees F. Grease and flour 4 loaf pans. Split open vanilla bean and scrape seeds into cream. Drop pod into cream and heat until scalding. Let cool. Whisk together the eggs, sugar and salt until well blended. Sift the flour and baking powder together. Whisk the sifted dry ingredients into the egg/sugar mixture just until blended. Remove (and discard] the vanilla bean pod from the cream, and whisk cream into the batter. Gently mix in the melted butter, pour batter into the prepared loaf pans and bake for 50-60 minutes or until golden brown and a cake tester comes out clean. While cake is baking, prepare syrup by combining sugar, water and corn syrup in a heavy saucepan. Stir mixture over medium-high heat until it comes to a simmer. Continue to heat (WITHOUT FURTHER STIRRING or your finished product will have sugar crystals!] until mixture comes to a full boil. Cover (also important to avoid those nasty sugar crystals] and continue to boil until all sugar is dissolved and liquid is clear, about a minute. Remove from heat and let cool for about 5 minutes. Stir in liqueur. After removing cakes from the oven, allow them to cool in pan for about 5 minutes. Run a knife around the edges of the pan and turn cakes out, then immediately return cakes to pans. Use a thin wooden skewer to poke numerous holes into the cake, about 1 inch apart. The holes should go all the way from the top to the bottom of the cake. Pour 1/4 syrup mixture over each cake and, if desired, sprinkle with optional toppings. Let cool until the cakes have absorbed the syrup. Remove from pans. Note: If giving these cakes as gifts, you can use disposable aluminum foil loaf pans and give the cake in the pan.
[Name] Raspberry Poppy Seed Muffins [AuthorId] 68884 [AuthorName] newspapergal [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 1999-11-30T22:16:00Z [Description] This quick bread is very moist and flavorful. It's great for breakfast, coffee breaks or a simple dessert. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Raspberries", "Berries", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "4", "1", "1", "1/4", "8 1/2", "1/2", "1", "6", "1/4", "1 -2"] [RecipeIngredientParts] ["sugar", "butter", "vanilla beans", "vanilla extract", "sour cream", "poppy seed", "cake flour", "baking powder", "baking soda", "cream of tartar", "raspberries"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 305.0 [FatContent] 14.7 [SaturatedFatContent] 8.0 [CholesterolContent] 91.7 [SodiumContent] 215.8 [CarbohydrateContent] 38.3 [FiberContent] 2.4 [SugarContent] 18.4 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 12-18 muffins [RecipeInstructions] Preheat oven to 350 F. Grease and flour muffin tins. Mix together butter and sugar in a mixer on second speed. Add split vanilla bean (or 1 tsp. vanilla extract] into egg yolks. Slowly add yolks, one at a time, to butter/sugar mixture. Beat until mixture is a soft lemon color. Stir in sour cream and poppy seeds. Sift the dry ingredients together and add into egg yolk mixture. In a separate bowl, beat egg whites, sugar and cream of tartar until stiff. Fold into egg yolk mixture. Gently stir in 1-2 pints of fresh raspberries. Bake in greased muffin tins for 20-25 minutes.
[Name] Turkey Vegetable Soup [AuthorId] 1794 [AuthorName] MicheleKln [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-12-01T08:53:00Z [Description] This quick and easy soup uses left over turkey and is the perfect thing for those cold Chicago nights. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Vegetable", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["14 1/2", "4 1/2", "14 1/2", "1", "1/4", "1", "1", "2", "8", "1/2", "1/4", "1", "1/3"] [RecipeIngredientParts] ["stewed tomatoes", "chicken broth", "turkey", "red wine", "onion", "garlic", "tomato sauce", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 341.1 [FatContent] 10.7 [SaturatedFatContent] 2.9 [CholesterolContent] 77.2 [SodiumContent] 1405.9 [CarbohydrateContent] 28.7 [FiberContent] 5.6 [SugarContent] 7.5 [ProteinContent] 31.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except rice together and bring to a boil. Reduce heat to low and add rice. Simmer for 15 minutes.
[Name] Island Chicken with Pineapple Salsa [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T11:42:00Z [Description] Make and share this Island Chicken with Pineapple Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Chicken Breast", "Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "2", "1/4", "4", "1/2", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["unsweetened pineapple", "reduced-sodium soy sauce", "honey", "garlic", "red pepper flakes", "chicken breast halves", "onion", "brown sugar", "lime juice", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 236.2 [FatContent] 6.8 [SaturatedFatContent] 1.9 [CholesterolContent] 46.4 [SodiumContent] 202.9 [CarbohydrateContent] 28.8 [FiberContent] 1.3 [SugarContent] 24.1 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate. Place the pineapple juice in a shallow nonmetal dish. Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well. Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally. Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray. Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature. Remove the chicken from the marinade; reserve the marinade. Grill or broil 4\" from the heat for 5 minutes. Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast. Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half. Pour over the chicken. Top with the salsa. To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container. Pack the salsa in a separate freezer-quality plastic container. To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.
[Name] Diabetic, Low-Fat Pumpkin Pie [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-12-01T11:49:00Z [Description] Make and share this Diabetic, Low-Fat Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Healthy", "Free Of...", "Thanksgiving", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", NA, "1/2", "1", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["canned pumpkin", "water", "1% low-fat milk", "eggs", "sugar substitute", "salt", "cinnamon", "ginger", "nutmeg", "allspice", "clove"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 54.0 [FatContent] 1.7 [SaturatedFatContent] 0.7 [CholesterolContent] 48.0 [SodiumContent] 326.2 [CarbohydrateContent] 7.1 [FiberContent] 2.0 [SugarContent] 3.7 [ProteinContent] 3.3 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Mix all ingredients. Pour into a 9\" glass pie pan sprayed with nonstick spray. Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.
[Name] Skillet Steaks With Onion Gravy [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-12-01T11:41:00Z [Description] Make and share this Skillet Steaks With Onion Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1", "1/8", "4", "2", "2"] [RecipeIngredientParts] ["beef broth", "ketchup", "Worcestershire sauce", "Dijon mustard", "pepper", "beef steaks", "onions", "butter"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 91.7 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 359.7 [CarbohydrateContent] 9.3 [FiberContent] 1.0 [SugarContent] 5.9 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Measure broth in a large measuring cup, whisk in ketchup, Worcestershire sauce, mustard and pepper. Set aside. Heat a large skillet over medium high heat. Add steaks; cook for about 4 - 6 minutes on each side (depends on how well you like them done] Remove from skillet cover and keep warm. Drain off fat from pan. Thinly slice onions. Add butter to skillet and melt, then add onions. Cook about 3 minutes stirring occasionally. Cover and reduce heat to medium low and cook about 5 more minutes. Stir in broth mixture and cook until heated through about 2 minutes. Pour over steaks and serve immediately.
[Name] Margarita Pie (Pastel De Margarita) [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-11-30T22:38:00Z [Description] This is an adopted recipe. I think it looks fabulous for a Mexican/Tex-mex feast, particularly on a hot summer night, but have not yet tried it. Comments from those who get to it before I do are appreciated via a review. Thanks! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/92/d70E7daRPG8YP9rQieiS_DSC_0323(E].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/92/r5LVlj2NQaO5ugegVDfQ_DSC_0322(E].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/92/4DgCIkDbQiOvPue7ATGG_DSC_0321(E].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/92/pic3XLzI6.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Mexican", "< 60 Mins", "Freezer"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "1/4", "2", NA, "1", NA, NA, NA] [RecipeIngredientParts] ["sweetened condensed milk", "triple sec", "fresh lime juice", "graham cracker crust", "lime slice", "mint leaf"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 514.0 [FatContent] 33.8 [SaturatedFatContent] 18.0 [CholesterolContent] 98.4 [SodiumContent] 256.6 [CarbohydrateContent] 48.8 [FiberContent] 0.5 [SugarContent] 38.6 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine milk, triple sec, Tequila, lime juice, whipped cream and food coloring. Fill crust with mixture. Cover and freeze 4 to 5 hours or overnight. Let stand several minutes prior to cutting. Garnish each slice with whipped cream, lime slice and mint leaves.
[Name] Low-Fat Grapefruit-Crab Salad (High Fiber) [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T11:47:00Z [Description] Make and share this Low-Fat Grapefruit-Crab Salad (High Fiber) recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Citrus", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] [NA, "6", "3", "2", "2", "1", "1/4", "1/4", "1", "1", "3 -5"] [RecipeIngredientParts] ["lettuce leaf", "grapefruits", "tomatoes", "green sweet pepper", "plain fat-free yogurt", "egg", "catsup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.5 [FatContent] 7.1 [SaturatedFatContent] 1.3 [CholesterolContent] 94.1 [SodiumContent] 906.1 [CarbohydrateContent] 21.2 [FiberContent] 1.1 [SugarContent] 4.8 [ProteinContent] 20.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Line 4 individual plates with lettuce leaves; top with torn greens. Section grapefruit over a bowl to catch juice; set juice aside. Remove seeds from sections. Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens. For dressing, in a bowl combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hard-cooked egg white, catsup, and hot pepper sauce. If desired, stir in additional grapefruit juice, 1 teaspoon at a time, until desired consistency. Top each salad with some of the dressing mixture. Makes 4 main-dish servings.
[Name] Scalloped Potatoes and Ham [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 1999-12-02T12:40:00Z [Description] Make and share this Scalloped Potatoes and Ham 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/51/94/4RlDSRGvQ56WmarFDXgv_SPAH%204%20-%20final_2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/qHAw07UQjuIPkvwantcw_WP_20180214_001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/JK7KQpdS9WKdFwPnrzng_sclpt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/01498585265.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/YiQjLloSlujZZDxABokQ_Scalloped%20potatos.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5194/Hp3EAcm8Q2acSVNo9F6d_15088731894581065985309.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5194/2Tzx9ztThmwMKwIBLnx9_IMG_0519.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/5194/uNrnNZ9IQ2CkZchoWDwO_IMG_2609.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/5194/cHNJZKAqQZuUxG0kT5p5_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/picUjEXsE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/picNqMuI3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/picGSYY99.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5194/hchCGE27Q8qYcbCpJDDA_IMG_2732.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/5194/rCkEd1PmRfS08XLUPX2i_20161106_181317.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/gLaN1sXRPqeBwmJqbyRw_SPAH%205%20-%20final_3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/tJq8bZDUThCuzLBPhiHp_20161006_181053.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/AQN1N1VSAma6Z106TRRj_015.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/rDfMq6aLRTCbzxYTOemS_008.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/lNM6yDuwS2mi4yT36rUX_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/kOiMrDpQx2fBN8BqBSMA-Scallop_potatoes_and_ham.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/pic0HrDB1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/pic4QG0HZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/picZruisz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/pic78LXYL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/picBlblyY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/51/94/picCl5zRA.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/2", "3", "3", "1", "1", "1/2", "5"] [RecipeIngredientParts] ["butter", "flour", "salt", "pepper", "milk", "ham", "green pepper", "onion", "cheddar cheese", "potatoes"] [AggregatedRating] 5.0 [ReviewCount] 290.0 [Calories] 378.5 [FatContent] 20.4 [SaturatedFatContent] 11.9 [CholesterolContent] 78.0 [SodiumContent] 1574.4 [CarbohydrateContent] 29.5 [FiberContent] 3.0 [SugarContent] 2.1 [ProteinContent] 19.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.", "Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.", "Return to heat; cook until thickened and bubbly.", "Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.", "Stir gently then move into a buttered 13X9-inch baking dish; cover with foil.", "Bake at 350 degrees for 30 minutes.", "Uncover and continue to bake for 1 hour.", "Let stand for 10 minutes before serving." ]
[Name] Low-Fat Orange Date Nut Bran Muffins (High Fiber) [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-12-01T11:50:00Z [Description] Make and share this Low-Fat Orange Date Nut Bran Muffins (High Fiber) recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Nuts", "Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "3/4", "1/4", "2", "2", "1", "1", "3/4", "1/2", "1 1/2", "1/2", "1", "3/4"] [RecipeIngredientParts] ["boiling water", "buttermilk", "dark molasses", "honey", "orange zest", "egg", "all-purpose flour", "whole wheat flour", "baking soda", "salt", "dates", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 230.0 [FatContent] 10.6 [SaturatedFatContent] 1.4 [CholesterolContent] 16.1 [SodiumContent] 305.6 [CarbohydrateContent] 34.2 [FiberContent] 5.3 [SugarContent] 15.5 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Heat oven to 400 degrees. Grease one 12-cup muffin tin. In a large bowl, combine bran cereal, water and oil, stirring until bran softens. In a small bowl, whisk buttermilk, Orange Juice, molasses, honey, orange zest, and egg until blended. In a small bowl, combine flours, baking soda and salt. Add buttermilk mixture to bran, stirring to combine. Add flour mixture, dates and walnuts to bran mixture, stirring just until flour is moistened. Spoon into muffin cups, and bake until top springs back when lightly pressed, about 18 minutes. Let cool in pan 5 minutes before removing to wire rack.
[Name] Holiday Chocolate Nut Squares [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T09:54:00Z [Description] Try these as a special treat for the holidays, everyone will love them. They are quite rich so I would suggest to cut into small pieces. I like to use a good quality chocolate, such as Callebaut dessert chocolate chips. These keep well in an airtight container. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Potluck", "Christmas", "Thanksgiving", "Brunch", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "1/2", "6", "3", "2", "3", "4", "1", "2", "6", "2"] [RecipeIngredientParts] ["sugar", "unsalted butter", "cocoa powder", "egg", "vanilla extract", "fresh coconut", "walnuts", "water", "unsalted butter", "icing sugar", "chocolate", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.5 [FatContent] 32.6 [SaturatedFatContent] 17.4 [CholesterolContent] 56.1 [SodiumContent] 110.0 [CarbohydrateContent] 60.9 [FiberContent] 3.8 [SugarContent] 47.3 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 12-20 depending on how large you make them [RecipeInstructions] Heat the butter in a saucepan until melted. Stir in the sugar, cocoa powder, egg, vanilla, biscuits, coconut and walnuts and mix together well. Spread the mixture over the base of a Swiss roll tin 33x23 cm or similar. Leave in the fridge while you make the filling. Heat the water in a pan. Add the butter, sugar and custard powder and beat all together until soft and well mixed. Spread over the biscuit base and return to the fridge. Melt the chocolate in a microwave or in a pan until melted. Drizzle the chocolate evenly over the filling. Sprinkle with the nuts and return to the fridge. When it is cool and set, cut into required number of pieces. Store in an airtight container. Enjoy!
[Name] Anytime Cheese Ball [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Anytime Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2 -4", "1", NA] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "white vinegar", "processed cheese", "Cheese Whiz", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 4915.5 [FatContent] 420.9 [SaturatedFatContent] 265.9 [CholesterolContent] 1267.9 [SodiumContent] 11431.9 [CarbohydrateContent] 51.3 [FiberContent] 0.0 [SugarContent] 37.2 [ProteinContent] 236.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] DO NOT MICROWAVE TO SOFTEN. Leave at room temp to soften. Mix together, and roll into a ball, roll in nuts/cheese/plain Wrap in plastic
[Name] Cajun Smothered Potatoes [AuthorId] 1987 [AuthorName] CajunCooking [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T15:36:00Z [Description] Make and share this Cajun Smothered Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Cajun", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["irish potato", "bacon", "tasso", "pork sausage", "yellow onion", "green onion top", "garlic powder", "salt", "pepper", "parsley flakes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 526.6 [FatContent] 40.7 [SaturatedFatContent] 13.5 [CholesterolContent] 79.4 [SodiumContent] 840.7 [CarbohydrateContent] 21.8 [FiberContent] 2.8 [SugarContent] 1.6 [ProteinContent] 17.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix sausage, bacon, Tasso, potatoes in cooking pot. Season mixture with seasoning listed above. Add water to potatoes. Do not cover potatoes completely with water! Cook over medium to high heat, stir-ring occasionally to keep from sticking until potatoes are tender. Serve hot.
[Name] Chocolate Walnut Bars [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 1999-12-01T10:02:00Z [Description] I recently adopted this recipe from the Recipezaar account and just made them last night. They are amazing! Here's what the original poster said about these bars:
[Name] Low Fat Barbecued Turkey Tenderloins Orange Peel [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T11:46:00Z [Description] Make and share this Low Fat Barbecued Turkey Tenderloins Orange Peel recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1/3", "1/4", "3", "2", "1/2", "1/4", "1/8", "4"] [RecipeIngredientParts] ["light molasses", "catsup", "prepared mustard", "reduced-sodium soy sauce", "garlic powder", "cumin", "turkey breast tenderloin steaks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3748.7 [FatContent] 159.5 [SaturatedFatContent] 43.3 [CholesterolContent] 1471.6 [SodiumContent] 1941.0 [CarbohydrateContent] 47.0 [FiberContent] 0.9 [SugarContent] 39.5 [ProteinContent] 498.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For sauce, in a small bowl stir together thawed concentrate, molasses, catsup, mustard, soy sauce, garlic powder, ground red pepper, and cumin. Set aside 1/2 cup of the sauce to brush on turkey. Rinse turkey; pat dry with paper towels. To Grill: Place turkey on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until turkey is tender and no longer pink, turning once and brushing with the reserved orange sauce during the last 5 minutes of grilling. To Broil: Place turkey on the unheated rack of a broiler pan. Broil 4\" to 5\" from the heat for 8 to 10 m inutes or until turkey is tender and no longer pink, turning once and brushing with the reserved orange sauce during the last 5 minutes of broiling. To serve, heat remaining sauce until boiling and serve with turkey. Cover and chill leftover sauce for up to 2 weeks; heat to boiling before using.
[Name] Low-Fat Orange Custard Pie [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T11:53:00Z [Description] Make and share this Low-Fat Orange Custard Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Oranges", "Citrus", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1", "2", "1/2", "3", "1", NA, "2", NA] [RecipeIngredientParts] ["skim milk", "sugar", "cornstarch", "gelatin", "graham cracker pie crust", "oranges", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.6 [FatContent] 1.8 [SaturatedFatContent] 0.6 [CholesterolContent] 70.8 [SodiumContent] 27.8 [CarbohydrateContent] 33.3 [FiberContent] 1.2 [SugarContent] 25.1 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a heavy saucepan, combine orange juice, milk, yolks, sugar, cornstarch and gelatin until blended. Cook, stirring over medium heat until mixture is smooth and begins to boil. Remove from heat, and pour into pie crust when cool. Chill for at least one hour or until firm. Before serving: For pith-free orange sections, place unpeeled orange on cutting board. With a sharp paring knife, slice off the top and bottom of the orange, cutting deep enough so that no white pith shows. Sit the orange on its bottom, and working from the top downwards, shave off the sides of the oranges, cutting deep enough to remove all pith. When the orange is completely peeled, cut between the membranes that divide the segments so that again, no pith or membrane shows. Lay orange sections on top of pie in concentric circles and serve. Just before serving, sprinkle orange segments heavily with confectioners' sugar. Place 4 to 6 inches under preheated broiler until browned.
[Name] Low-Fat Homemade Turkey Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT2H50M [PrepTime] PT15M [TotalTime] PT3H5M [DatePublished] 1999-12-01T11:57:00Z [Description] To make this popular soup lower in saturated fat, prepare it ahead of time to cool and skim off the fat that rises to the top. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "3", "1", "1/2", "1/2", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["turkey breast", "onions", "celery", "dried thyme", "dried rosemary", "dried sage", "dried basil", "dried marjoram", "dried tarragon", "salt", "pasta"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 732.3 [FatContent] 32.0 [SaturatedFatContent] 8.7 [CholesterolContent] 294.8 [SodiumContent] 478.9 [CarbohydrateContent] 4.7 [FiberContent] 1.1 [SugarContent] 1.9 [ProteinContent] 99.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place turkey breast in a large 6-quart pot. Cover with water, at least 3/4 full. Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also. Simmer covered for about 2-1/2 hours. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in the refrigerator. After cooling, skim off fat. While soup is cooling, remove remaining meat from turkey carcass. Cut into pieces. Add turkey meat to skimmed soup along with herbs and spices. Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes until pastina is done. Serve at once or refrigerate for later reheating.
[Name] Cranberry Bread II [AuthorId] 1544 [AuthorName] tranch [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 1999-12-01T12:06:00Z [Description] Make and share this Cranberry Bread II recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1", "1/2", "1/4", "1", "1", "3/4", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "baking soda", "butter", "egg", "orange zest", "golden raisins", "cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.0 [FatContent] 6.9 [SaturatedFatContent] 3.9 [CholesterolContent] 41.7 [SodiumContent] 491.5 [CarbohydrateContent] 75.4 [FiberContent] 2.8 [SugarContent] 43.9 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees and butter a 9 X 5 X 3 inch loaf pan. In a large bowl sift together flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add egg, orange zest and orange juice and stir just until mixture is moist. Fold in raisins and cranberries. Spoon into prepared pan and bake for 70 minutes. Remove from pan and cool on wire rack.
[Name] Low-Fat Chocolate Snowswirl Fudge [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T12:00:00Z [Description] Make and share this Low-Fat Chocolate Snowswirl Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "14", "4", "1 1/2", "1/8", "1/4", "2"] [RecipeIngredientParts] ["reduced fat margarine", "pure vanilla extract", "salt", "walnuts", "miniature marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.2 [FatContent] 5.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 27.2 [CarbohydrateContent] 11.2 [FiberContent] 0.9 [SugarContent] 9.3 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 36 [RecipeInstructions] Line a 9\" square pan with foil extends over sides of pan; butter foil. In a saucepan, combine chocolate chips, sweetened condensed milk, two tablespoons margarine, vanilla extract, and salt. Cook until melted and smooth. Remove from heat and stir in walnuts. Spread evenly into prepared pan. In a smaller sauce pan, combine marshmallows and remaining margarine. Cook until melted and smooth. Spread on top of fudge. Cut through both layers with a knife several times for the swirled effect. Chill for two hours, or until firm. Turn fudge onto cutting board. Peel off foil and cut into squares.
[Name] Greek Gyros [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T11:41:00Z [Description] Make and share this Greek Gyros recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "2", "1/2", "1/2", "1/2", "1/4", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "garlic", "lean ground lamb", "lemon juice", "dried oregano", "cumin", "cucumber", "nonfat yogurt", "of fresh mint", "lettuce", "tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 542.3 [FatContent] 27.8 [SaturatedFatContent] 11.8 [CholesterolContent] 83.8 [SodiumContent] 421.5 [CarbohydrateContent] 44.6 [FiberContent] 3.2 [SugarContent] 6.9 [ProteinContent] 27.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly.", "Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties.", "Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness.", "Combine cucumber, yogurt and mint in small bowl and mix.", "Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture." ]
[Name] Split Pea Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 1999-12-01T11:34:00Z [Description] Make and share this Split Pea Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "3", "4", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["ham bone", "water", "onion", "celery", "carrots", "garlic clove", "bay leaf"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 75.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 151.2 [CarbohydrateContent] 17.4 [FiberContent] 4.6 [SugarContent] 8.3 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 2 1/2 quarts [RecipeInstructions] Simmer ham bone with peas in water for 2 hours. Add remaining ingredients. Continue to cook for about 1 hour.
[Name] Massa Sovada - Portuguese Sweet Bread [AuthorId] 1544 [AuthorName] tranch [CookTime] PT30M [PrepTime] PT5H [TotalTime] PT5H30M [DatePublished] 1999-12-01T12:06:00Z [Description] Make and share this Massa Sovada - Portuguese Sweet Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Portuguese", "European", "Low Protein", "Weeknight", "Oven"] [RecipeIngredientQuantities] [NA, "1/4", "1", "1", "2", "1/2", "1/2", NA, "4", "2"] [RecipeIngredientParts] ["active dry yeast", "water", "milk", "sugar", "cinnamon", "butter", "salt", "all-purpose flour", "eggs", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 204.3 [FatContent] 12.0 [SaturatedFatContent] 7.0 [CholesterolContent] 102.2 [SodiumContent] 238.1 [CarbohydrateContent] 21.7 [FiberContent] 0.3 [SugarContent] 20.1 [ProteinContent] 3.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a small bowl dissolve yeast in warm water and allow to proof, about 10 minutes. Scald milk and stir in sugar, butter and salt. Stir until butter is melted. Combine cinnamon and flour. Add half the flour to the milk and mix until smooth. Beat 3 eggs and add them and the yeast to the mixture. Continue adding flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and satiny, about 15 minutes. Knead raisins in at this point, if using. Shape into a ball and place into a well buttered bowl, turning to cover, and allow to rise until doubled in bulk, 2 1/2 - 3 hours. Punch dough down and divide in half. Place in two greased loaf pans and allow to rise until doubled in bulk, 1 1/2 - 2 hours. Preheat oven to 350 degrees. Beat remaining egg. Brush tops of loaves with egg. Bake for 20 - 30 minutes or until golden and hollow sounding when thumped on the bottom. Cool on wire racks.
[Name] Low-Fat Easy Macaroni and Cheese with Vegetables [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-01T11:59:00Z [Description] Make and share this Low-Fat Easy Macaroni and Cheese with Vegetables 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/52/09/picU4bj5g.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/3", "2", "1/2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["macaroni", "carrots", "milk", "cream cheese", "dried basil", "part-skim mozzarella cheese", "cheddar cheese", "parmesan cheese", "green onion"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 336.6 [FatContent] 11.6 [SaturatedFatContent] 6.8 [CholesterolContent] 40.1 [SodiumContent] 383.5 [CarbohydrateContent] 39.3 [FiberContent] 4.4 [SugarContent] 6.0 [ProteinContent] 18.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In large pot of boiling water, cook pasta until tender but firm. Meanwhile, steam or boil carrots for 4 minutes. Add peas and cook until carrots are tender-crisp, about 3 minutes. Drain and return to pot. In small saucepan, heat milk over medium heat, until steaming. Whisk in cream cheese until smooth. Stir in basil. Add to pasta along with vegetables, cheeses and green onions. Toss to mix and season with salt and pepper to taste.
[Name] Yuletide Refrigerator Yeast Dough [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 1999-12-15T23:36:00Z [Description] --Adopted Recipe--Nutrition information will not be correct because it will include ingredients for both variations. Preparation time does not include time for dough to rise. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "Christmas", "Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/4", "1/4", "1", "1/2", "2", "1", "1/4", "1/2", "2", "1", "1", "3", "2", "1/4", "1", "2 -3", "2", "3", "2", "1/4", "2"] [RecipeIngredientParts] ["flour", "sugar", "salt", "nutmeg", "cardamom", "active dry yeast", "milk", "water", "butter", "eggs", "water", "brown sugar", "powdered sugar", "milk", "prunes", "sugar", "lemon juice", "honey", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 423.6 [FatContent] 13.2 [SaturatedFatContent] 6.3 [CholesterolContent] 54.2 [SodiumContent] 329.8 [CarbohydrateContent] 72.8 [FiberContent] 4.7 [SugarContent] 35.9 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 12-16 slices [RecipeInstructions] Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cup flour, sugar, salt, nutmeg and yeast; blend well. In small saucepan, heat milk, water and margarine to very warm (120 to 130:F.]. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in enough flour to make a stiff dough. Cover tightly; refrigerate overnight. Shape into Fanned Prune Coffee Cake, Apricot Wreath Coffee Cake or other holiday coffee cake. APRICOT WREATH COFFEE CAKE: In small saucepan, combine apricots and water. Cook over medium heat, stirring occasionally, until water is absorbed and apricots are soft, about 20-25 minutes. Add brown sugar, orange juice and nuts; cool. Grease 2 cookie sheets. Turn dough onto lightly floured surface; divide into 2 parts. Roll out half of dough to 18x12 inch rectangle; spread with half the filling. Starting at 18 inch side, roll up jelly roll style, pinching edges to seal. Place seam-side-down on prepared cookie sheet; twist into a circle, join ends, pinch to seal. With scissors or sharp knife make cuts about three-fourths of the way through the dough, 1 inch apart. Repeat with remaining dough. Cover; let rise in warm place until light and doubled in size, about 30-40 minutes. Heat oven to 375:F. Bake 20-25 minutes or until golden brown. Remove from pan immediately. Cool. If desired, combine powdered sugar and milk; drizzle over warm loaf. FANNED PRUNE COFFEE CAKE: In medium saucepan, combine prunes, sugar and lemon juice; bring to a boil. Boil 1 minute, stirring occasionally; cool. Grease 2 cookie sheets. Turn dough onto lightly floured surface; divide into 2 parts. Roll out half of dough to 18x9 inch rectangle. Spread half of prepared filling lengthwise down two-thirds of dough. Fold unspread dough over half of spread dough. Fold again, forming 3 layers of dough and 2 layers of filling. Seal edges well. Place on prepared cookie sheet. Using scissors or sharp knife make eight cuts, 1 inch apart, to within 1 inch of opposite side. Seperate strips slightly; twist so filling shows. Repeat with remaining dough. Cover; let rise in warm place until light and doubled in size, about 30-40 minutes. Heat oven to 375:F. Bake 15-25 minutes or until golden brown. Meanwhile in small bowl, combine honey and margarine. Brush mixture over hot loaf to glaze. Serve warm.
[Name] Five- Minute Chicken Vegetable Soup [AuthorId] 1763 [AuthorName] Gregg [CookTime] PT5M [PrepTime] PT1M [TotalTime] PT6M [DatePublished] 1999-12-01T20:48:00Z [Description] Make and share this Five- Minute Chicken Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Spinach", "Poultry", "Greens", "Vegetable", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "4", "2", "1", "1/2"] [RecipeIngredientParts] ["commercial low-sodium chicken broth", "cucumbers", "zucchini", "fresh mushrooms", "lettuce", "cabbage", "tomatoes", "chicken"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 18.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 15.0 [CarbohydrateContent] 3.7 [FiberContent] 1.1 [SugarContent] 1.9 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all of the ingredients in a large saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes.
[Name] Candied Citrus Peels Peel [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 1999-12-01T12:46:00Z [Description] Posted by request. It is used in baking or you can eat it as a candy. Also good dipped in chocolate coating instead of rolling in additional sugar. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1 1/2", "3/4", "1/2"] [RecipeIngredientParts] ["oranges", "lemons", "sugar", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1396.2 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11.8 [CarbohydrateContent] 362.3 [FiberContent] 14.3 [SugarContent] 340.5 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cut peel of each orange and lemon into 4 sections with sharp knife. Remove peel carefully with fingers. Scrape white membrane from peel with spoon (back of peel will appear porous when membrane is removed]. Cut peel lengthwise into strips about 1/4 inch wide. Heat peel and enough water to cover to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered 30 minutes; drain. Repeat simmering process. Heat 1 1/2 cups sugar and 3/4 cup water to boiling in 1 1/2-quart saucepan, stirring constantly, until sugar is dissolved. Stir in peel. Simmer uncovered, stirring occasionally, 45 minutes; drain in strainer. Roll in 1/2 cup sugar; spread on waxed paper to dry. Store tightly covered at room temperature no longer than 1 week.
[Name] Cinnamon French Toast [AuthorId] 1682 [AuthorName] Stephanie da Silva [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-12-03T03:42:00Z [Description] Make and share this Cinnamon French Toast recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/13/picO2tjry.jpg" [RecipeCategory] Breakfast [Keywords] ["European", "Low Cholesterol", "Healthy", "< 30 Mins", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1/2", "1/8", "1"] [RecipeIngredientParts] ["egg", "skim milk", "vanilla", "cinnamon", "nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 16.0 [Calories] 3107.3 [FatContent] 23.9 [SaturatedFatContent] 6.8 [CholesterolContent] 187.2 [SodiumContent] 5470.5 [CarbohydrateContent] 583.9 [FiberContent] 25.3 [SugarContent] 27.5 [ProteinContent] 136.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a bowl, whisk egg and egg whites until foamy. Add the milk, vanilla, cinnamon and nutmeg. Combine and set aside. Preheat oven to 200°F. Lightly spray a nonstick skillet with vegetable cooking spray. Heat over medium hat. Dip 4 bread slices into egg mixture, turning to coat. Place bread slices in prepared skillet. Cook until golden brown, turning once. Transfer cooked slices to a plate and keep warm in oven. Dip remaining slices in egg mixture, cook as above. Divide toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. Variation: For puffy French toast, prapre egg mixture in a large shallow glass dish. Add bread slices, turning to coat. Cover and referigerate overnight. Cook and serve as above.
[Name] Lobster Bisque [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Lobster Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "4", "4", "1", NA, NA] [RecipeIngredientParts] ["lobster", "milk", "butter", "flour", "water", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.3 [FatContent] 20.8 [SaturatedFatContent] 12.9 [CholesterolContent] 112.3 [SodiumContent] 381.5 [CarbohydrateContent] 17.3 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] In large sauce pan, bring enough water to cover lobster to a boil. Plunge lobster into pot head first. Reheat to boiling; reduce heat to medium, cover and simmer 12-15 minutes until shell is red, lifting lid occasionally to let steam escape. Place boiled lobster aside to cool until it can be handled. Remove meat. Reserve the coral and the green fat. Put the cold water into a sauce pan and add the broken claws and shells. Bring to the simmering point and simmer 20 minutes. Melt butter in 2 quart saucepan over medium heat. Add milk until warmed. Slowly whisk in flour until a sauce is formed. Drain the lobster broth and add to the sauce. Dice the lobster meat and add. Season with salt, pepper and cayenne pepper to taste. Just before serving, add the coral mashed with the green fat. Mix thoroughly, reheat and serve.
[Name] Oyster Bisque II [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Oyster Bisque II recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "< 15 Mins", "Oysters"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["milk", "flour", "butter", "water", "onion", "celery", "parsley", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1287.1 [FatContent] 45.8 [SaturatedFatContent] 22.1 [CholesterolContent] 325.4 [SodiumContent] 1662.7 [CarbohydrateContent] 140.4 [FiberContent] 7.6 [SugarContent] 12.1 [ProteinContent] 75.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Scald the milk, add the bread crumbs and cook in double-boiler for 20 minutes; strain. Make a white sauce of the strained milk/crumb mixture and the flour and butter. Chop oysters, put in sauce-pan with their own liquor, the water and chopped vegetables and herbs. Simmer for 20-30 minutes: strain. Combine with the white sauce. Season with salt and pepper to taste and serve.
[Name] Shrimp Bisque [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Shrimp Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1 1/2", "1/4", "1", "1", "1", "2 1/2", "1", "1/4", "1", "1", "1/4", "3", "1", "2"] [RecipeIngredientParts] ["olive oil", "raw shrimp", "butter", "onion", "carrot", "celery", "water", "dry white wine", "long-grain rice", "bay leaf", "salt", "cayenne pepper", "chicken bouillon cubes", "diced tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 163.7 [FatContent] 12.3 [SaturatedFatContent] 6.4 [CholesterolContent] 75.7 [SodiumContent] 721.1 [CarbohydrateContent] 5.9 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 5.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] In 4-quart Dutch oven over medium-high heat, in hot olive oil, cook shrimp shells until pink, stirring constantly with a slotted spoon. Discard shells, leaving flavored oil in the Dutch oven. Add shrimp meat to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink (approx 3 minutes]; spoon into bowl. Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender. Stir in the water, wine, rice, bay leaf, salt, cayenne pepper and bouillon cubes and heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. Remove Dutch oven from heat. Discard bay leaf. Add tomatoes and juice to rice mixture; stir. Add cooked shrimp. In food processor or blender, blend mixture at high speed, 1/2 the mixture at a time until smooth. Return mixture to Dutch oven; stir in cream. Over medium heat, heat just boiling. Serve.
[Name] Ceviche [AuthorId] 1840 [AuthorName] Jessica Cuba [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-03T06:19:00Z [Description] Make and share this Ceviche 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/52/18/picIyPUwd.jpg" [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "No Cook", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "1", "6", "2", "1/4", "1/2", "1/2", "12"] [RecipeIngredientParts] ["fresh lime juice", "onion", "tomatoes", "olive oil", "white wine vinegar", "oregano", "fresh pepper", "salt", "lime wedges"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 919.3 [FatContent] 82.3 [SaturatedFatContent] 11.4 [CholesterolContent] 0.0 [SodiumContent] 1919.8 [CarbohydrateContent] 59.5 [FiberContent] 9.2 [SugarContent] 16.8 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Clean and rinse fish. Pat dry with clean cloth. Remove skin and bones. Shred. Shell and devein any seafood that would require it. Place all seafood in casserole dish. Cover in lime juice. Refrigerate 2 hours. Stir. Refrigerate 2 hours. Drain lime juice. Mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely. Refrigerate 3 hours. Bring to room temp before serving (about 15 minutes]. Garnish with lime wedges. Variation: Use lemon instead of lime juice.
[Name] Ecuadorean Shrimp Ceviche with Oranges [AuthorId] 1728 [AuthorName] Philip and Karen Se [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-03T06:21:00Z [Description] Make and share this Ecuadorean Shrimp Ceviche with Oranges 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/52/19/QJLodvsfTSm9nXWrkTwB_26.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/19/cI2R0UZzRuWL94aob7l8_27.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/19/hBRTjwanRnKJnf9pzrzl_25.jpg"] [RecipeCategory] Healthy [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "3/4", "1/2", "1/4", "1", "1 1/2", NA, "2", "2", "1/4"] [RecipeIngredientParts] ["tomatoes", "red bell pepper", "yellow onion", "medium shrimp", "lime juice", "tomato juice", "sugar", "kosher salt", "Tabasco sauce", "chives", "scallions", "cilantro"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 147.4 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 143.2 [SodiumContent] 1562.8 [CarbohydrateContent] 17.5 [FiberContent] 2.0 [SugarContent] 10.5 [ProteinContent] 17.0 [RecipeServings] nan [RecipeYield] 4 servings. [RecipeInstructions] Preheat the oven to 500 degrees. Line a baking tray with aluminum foil. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan. Bake until charred, about 30 minutes. Set aside to cool. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes. Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp. When cool, drain the shrimp on paper toweling. Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers. Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth. Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss. Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.
[Name] Jamaican Baked Beans [AuthorId] 1964 [AuthorName] Mary Fillmore [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 1999-12-03T06:35:00Z [Description] Make and share this Jamaican Baked Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Caribbean", "Oven"] [RecipeIngredientQuantities] ["2", "1", "3/4", NA, "1", "1", "4", "1/2", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["water", "salt pork", "water", "salt", "onion", "whole cloves", "molasses", "dark rum", "dry mustard", "black pepper", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 625.6 [FatContent] 46.6 [SaturatedFatContent] 16.9 [CholesterolContent] 48.8 [SodiumContent] 1357.0 [CarbohydrateContent] 38.8 [FiberContent] 7.1 [SugarContent] 16.2 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak the dry beans in the first measure of water overnight. Stud the onion with the whole cloves. Soak the salt pork in water to cover for 2 hours. Drain the beans. Place them in a large kettle. Add water to reach 2\" above the beans. Add the salt. Bring to a boil. Lower the heat. Simmer until the beans are barely tender (30-40 minutes]. Drain well. Preheat the oven to 250x. Place the clove-studded onion in the center of an earthenware casserole. Cover with half the beans (form a layer]. Add half the salt pork (in a layer]. Add the remaining beans (in a layer]. Top with the remaining salt pork (in a layer]. Combine the sugar, rum, mustard, pepper and thyme. Add to the beans. Add boiling water to barely cover. Cover the casserole tightly. Bake until tender (4-5 hours], adding boiling water as needed to keep the beans moist. Uncover. Cook 30 minutes longer - do not add any more water. Serve hot.
[Name] Spinach and Strawberry Salad [AuthorId] 1964 [AuthorName] Mary Fillmore [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-03T06:27:00Z [Description] Make and share this Spinach and Strawberry Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/21/picP5Kk7c.jpg" [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "1", "1/3", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["fresh spinach", "strawberry", "fresh bean sprout", "seedless grapes", "bacon", "apple cider vinegar", "onion", "sugar", "salt", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 712.2 [FatContent] 54.7 [SaturatedFatContent] 7.6 [CholesterolContent] 0.0 [SodiumContent] 690.6 [CarbohydrateContent] 56.4 [FiberContent] 4.4 [SugarContent] 48.3 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all the salad ingredients above in a large bowl. Combine all dressing ingredients in a shaker bottle and shake vigorously. Pour over above salad. Serve immediately.
[Name] Carnitas [AuthorId] 1964 [AuthorName] Mary Fillmore [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 1999-12-03T06:39:00Z [Description] Make and share this Carnitas recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "8", "1/4", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["boneless pork", "water", "onion", "garlic cloves", "salt", "bacon drippings", "milk"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 278.6 [FatContent] 19.1 [SaturatedFatContent] 7.0 [CholesterolContent] 79.6 [SodiumContent] 949.4 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 1.5 [ProteinContent] 22.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place the pork, water, onion, garlic and salt in a large pot or Dutch oven. Cook, covered, over medium heat for 1-1 1/2 hours or until the pork is very tender. Drain the fat. Melt the lard in a saucepan. As soon as it bubbles, add the orange juice and the milk, then the pork. Cook, uncovered, over medium heat until the meat is browned, 15-20 minutes (the orange juice and milk will cook off, leaving the pork brown]. Drain the meat immediately and place in a colander to let the excess grease run off. Serve with hot corn tortillas and salsa, avocado or guacamole. To make the tacos you can add chop onion, cilantro and some drops of freshly squeezed lime juice.
[Name] Roasted Eggplant (Aubergine) and Pepper Salad [AuthorId] 1964 [AuthorName] Mary Fillmore [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 1999-12-03T06:44:00Z [Description] I have also used an Italian dressing with this to good results.(We've also used this as an appetizer with chips and crackers) [Images] character(0) [RecipeCategory] European [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "8", "1/2", "3/4", "1", "1 1/2", "1 1/2", "1/2", "8"] [RecipeIngredientParts] ["eggplants", "green bell peppers", "red bell peppers", "garlic cloves", "olive oil", "red wine vinegar", "cumin", "salt", "pepper", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 691.4 [FatContent] 29.7 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 1533.5 [CarbohydrateContent] 92.1 [FiberContent] 14.1 [SugarContent] 12.5 [ProteinContent] 15.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Position rack in top third of the oven and preheat to 450 degrees. Spray large heavy baking sheet with cooking spray. Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well. Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes. Scape vegetables and pan juices into a bowl, saving the garlic for the dressing. Combine the vinegar, cumin, salt, pepper and cayenne in a food processor. Peel the roasted garlic, add to the food processor. Puree until smooth. Toss the vegetables with 1/4 cup of the dressing. Cool, and let sit for a while to let the flavors develop. To serve: Bring to room temperature. Mound salad in center of large platter. Serve with the pita wedges.
[Name] Apple Muffins [AuthorId] 1964 [AuthorName] Mary Fillmore [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 1999-12-03T06:46:00Z [Description] Nice sprinkled with equal parts of brown sugar and spice. These are lovely moist muffins and hardly need to be buttered. They will keep will, but are best kept refrigerated and then warmed before eating. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/24/pic2txpuZ.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["apples", "brown sugar", "eggs", "vanilla", "whole wheat flour", "flour", "baking soda", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 211.8 [FatContent] 10.2 [SaturatedFatContent] 1.5 [CholesterolContent] 35.2 [SodiumContent] 42.5 [CarbohydrateContent] 27.4 [FiberContent] 2.2 [SugarContent] 11.2 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 400 F, prepare pans. Thoroughly combine the wet mix ingredients. Combine the dry mix ingredients and mix thoroughly into the wet mix. Spoon into pans and bake for 20-25 mins.
[Name] Jamaican Shrimp Pepper Pot Soup [AuthorId] 1964 [AuthorName] Mary Fillmore [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-12-03T06:49:00Z [Description] Also called callaloo, this dish has many guises and often is made with meats. The dish dates back to the Arawak Indians, who prepared a stew that was kept going on the fire with the addition of new ingredients every day. This version is made simply with shrimp. [Images] character(0) [RecipeCategory] Caribbean [Keywords] ["< 60 Mins", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "1/2", "1/2", "1/2", "1/4", "1", "6", "2", "1", "10"] [RecipeIngredientParts] ["frozen okra", "fresh spinach", "green bell pepper", "salt", "thyme leaves", "marjoram", "rosemary", "instant garlic", "small shrimp", "cream of coconut", "lime slices"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 222.3 [FatContent] 8.7 [SaturatedFatContent] 5.4 [CholesterolContent] 142.6 [SodiumContent] 591.9 [CarbohydrateContent] 12.3 [FiberContent] 1.8 [SugarContent] 5.8 [ProteinContent] 23.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling. Reduce heat; simmer, covered, 30 minutes. Add shrimp and coconut milk. Simmer until shrimp are cooked, about 5 minutes. Serve garnished with lime slices.
[Name] White Bean & Tuna Salad [AuthorId] 1988 [AuthorName] CDKitchen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-03T17:02:00Z [Description] Make and share this White Bean & Tuna Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Beans", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", NA, "1", "15", "12"] [RecipeIngredientParts] ["red onion", "fresh Italian parsley", "extra virgin olive oil", "salt", "red pepper flakes", "cannellini beans", "albacore tuna in water"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 510.4 [FatContent] 30.1 [SaturatedFatContent] 4.5 [CholesterolContent] 37.5 [SodiumContent] 348.0 [CarbohydrateContent] 29.1 [FiberContent] 7.2 [SugarContent] 1.1 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, combine all the ingredients. Serve on individual beds of lettuce.
[Name] Moosewood Brownies [AuthorId] 1976 [AuthorName] E and C [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-12-04T06:43:00Z [Description] Make and share this Moosewood Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1/2", "1 3/4", "5", "1 1/2", "1", "1", "1", "1/2", "1", "2 -4", "1"] [RecipeIngredientParts] ["butter", "margarine", "light brown sugar", "eggs", "vanilla extract", "flour", "walnuts", "cinnamon", "banana", "black coffee"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 524.9 [FatContent] 34.2 [SaturatedFatContent] 17.3 [CholesterolContent] 118.2 [SodiumContent] 178.6 [CarbohydrateContent] 55.5 [FiberContent] 4.0 [SugarContent] 40.3 [ProteinContent] 7.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Butter a 9x13-inch baking pan. Preheat oven to 350 degrees F. Gently melt the chocolate. Let it cool for about 10 minutes. Cream the butter and sugar in a medium-sized bowl until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla. Stir constantly as you drizzle in the melted chocolate. After all the chocolate is in, beat well for a minute or two. Stir in flour and possible embellishments. Mix just enough to blend thoroughly. Spread the batter into the prepared pan. Bake 20 to 25 minutes, or until a knife inserted into the center come out clean. Cut into squares while still hot, then allow to cool for at least 10 minutes, if you can wait that long.
[Name] Reuben Sandwich [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-04T06:54:00Z [Description] Make and share this Reuben Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "corned beef", "swiss cheese", "sauerkraut"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Butter the rye bread on one side like for a grilled cheese sandwich.", "Place thin slices of the corned beef on the bottom slice of bread, cheese then sauerkraut on top of the cheese.", "Top with the other slice of buttered bread and grill in a skillet over med. heat until browned on one side.", "Flip over and brown the other side until the cheese has melted.", "Serve the French dressing either on the side or open the sandwich's and put as much as you like on. You can put as much or as little of the beef, cheese and sauerkraut as you like" ]
[Name] Reuben Sandwich II [AuthorId] 1799 [AuthorName] Marian Allen [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-12-04T06:57:00Z [Description] Make and share this Reuben Sandwich 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/52/29/picSQir3Y.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "4", "1 1/2", "3"] [RecipeIngredientParts] ["corned beef", "swiss cheese", "sauerkraut", "butter"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 957.6 [FatContent] 74.4 [SaturatedFatContent] 35.7 [CholesterolContent] 234.7 [SodiumContent] 2448.5 [CarbohydrateContent] 38.0 [FiberContent] 4.8 [SugarContent] 7.1 [ProteinContent] 34.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put two slices corn beef and 1 swiss cheese on one piece of bread. Heap on sauerkraut, spread dressing over sauerkraut. Put on other 2 slices of corned beef, top with other piece of bread. Melt butter in skillet or on griddle over medium heat, grill sandwich on both sides serve warm.
[Name] Lemon Cookies I [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Lemon Cookies I recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1"] [RecipeIngredientParts] "eggs" [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 70.7 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 9.0 [SodiumContent] 75.3 [CarbohydrateContent] 8.6 [FiberContent] 0.1 [SugarContent] 4.8 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Heat oven to 350°F. Mix cake mix (dry], oil, and eggs in a large bowl with spoon until dough forms. Drop dough by teaspoonfuls onto lightly greased cookie sheet. Bake at 350° for 8 minutes or until set. Remove from cookie sheet to wire rack to cool completely before frosting.
[Name] Rocky Road Bars [AuthorId] 1612 [AuthorName] JANIC412 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Rocky Road Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/3", "2", "1", "3", "1/3"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "water", "eggs", "miniature marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.8 [FatContent] 10.6 [SaturatedFatContent] 3.7 [CholesterolContent] 25.7 [SodiumContent] 230.5 [CarbohydrateContent] 24.8 [FiberContent] 1.0 [SugarContent] 14.5 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Heat oven to 350:. Grease and flour rectangular pan, 13x9 inches. Mix half of the cake mix (dry] the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. Stir in remaining cake mix and the nuts. Spread in pan. Bake 20 minutes; sprinkle with marshmallows. Bake 10-15 minutes or until marshmallows are puffed and golden. Microwave frosting in microwaveable bowl uncovered on high 15 seconds. Drizzle over bars. Cool completely. For easier cutting, use plastic knife dipped in hot water. Cut into 6 rows by 4 rows.
[Name] Fresh Cucumber Sesame Pickle [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-04T07:01:00Z [Description] Make and share this Fresh Cucumber Sesame Pickle recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook"] [RecipeIngredientQuantities] ["1", "5", "1", "1", "2", "1", "1", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["cucumber", "spring onions", "mint leaf", "garlic", "ginger", "salt", "lemon juice", "sugar", "toasted sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 610.9 [FatContent] 46.8 [SaturatedFatContent] 6.5 [CholesterolContent] 0.0 [SodiumContent] 2359.6 [CarbohydrateContent] 44.2 [FiberContent] 14.2 [SugarContent] 11.5 [ProteinContent] 14.7 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Peel cucumber and cut in half. Cut halves into quarters lengthwise. Cut each quarter into strip and cut strips finely. Wash and slice onions finely. Chop mint leaves. Crush garlic, peel and chop finely. Mix cucumber, onion, mint, ginger and garlic together with salt, lemon juice, sugar, sesame seeds and oils. Serve with cold meats, fish, or as a topping for crackers or with bread and cheese.
[Name] Spiced Raisin Cake [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 1999-12-04T07:02:00Z [Description] Make and share this Spiced Raisin Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "250", "3", "1", "1", "2 1/2", "1", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["raisins", "butter", "eggs", "sugar", "lemon rind", "flour", "baking powder", "cinnamon", "nutmeg", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.1 [FatContent] 24.3 [SaturatedFatContent] 11.9 [CholesterolContent] 97.4 [SodiumContent] 248.0 [CarbohydrateContent] 77.8 [FiberContent] 2.8 [SugarContent] 49.6 [ProteinContent] 7.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Put raisins in a saucepan and cover with water. Bring to the boil and simmer 15 minutes. Drain. Chop butter into small pieces and stir into hot fruit. Beat eggs, sugar and lemon rind until combined. Sift flour, baking powder, cinnamon and nutmeg together and add to the fruit with the egg mixture. Spoon the mixture into a 20cm round tin, (line the bottom with baking paper]. Bake at 160 C for 1 - 1 1/2 hours or until cake springs back when lightly touched. Cool cake in tin 10 minutes before turning out on to a wire rack. When cold, brush top of cake with jam and scatter over chopped toffee nuts. Toffee Nuts:- Melt sugar gently in a heavy-based fry pan until it starts to colour. Do not stir. Add nuts and pour out on a greased oven tray to cool. When cold, chop nuts roughly.
[Name] Akoori - Indian Scrambled Eggs [AuthorId] 1989 [AuthorName] Rayomand B. Ichhapo [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-12-04T07:10:00Z [Description] Make and share this Akoori - Indian Scrambled Eggs 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/52/34/6ABN7dw0SmCQDaXsBn7S_IMG_20140518_093913.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/34/pic5oYukd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/34/picbrDUww.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/34/picfXV78Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/34/picnd27x1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/34/picW1JyUX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/34/pic1sClSP.jpg"] [RecipeCategory] Asian [Keywords] ["Indian", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["eggs", "onion", "tomatoes", "salt"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 246.8 [FatContent] 16.9 [SaturatedFatContent] 4.2 [CholesterolContent] 423.0 [SodiumContent] 144.5 [CarbohydrateContent] 10.1 [FiberContent] 1.6 [SugarContent] 5.2 [ProteinContent] 13.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Dice onion finely. Dice tomato into small pieces. Fry onion in oil until it brown. (Not all onions will brown, however, so be careful not to burn it!]. Add ginger-garlic paste and tomato and fry for about 30 seconds. Add eggs and salt. Turn down heat to low. Scramble the eggs by stirring until desired consistency is achieved. Enjoy while hot!
[Name] Crabby Crab Cakes [AuthorId] 1855 [AuthorName] rwwest [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-03T19:20:00Z [Description] Here is a recipe I saved from Sundays food section, that I thought sounded good, that I'd like to share. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "4", NA, NA] [RecipeIngredientParts] ["fresh lump crabmeat", "egg", "Dijon mustard", "flour", "extra virgin olive oil", "butter", "lemon wedge"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 292.2 [FatContent] 20.7 [SaturatedFatContent] 8.9 [CholesterolContent] 165.4 [SodiumContent] 451.4 [CarbohydrateContent] 3.1 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 22.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour. Cover; and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day], or freeze for 15 minutes. Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in flour. Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high. Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes. Turn and brown other side (it will take slightly less time]. Serve hot, with lemon wedges.
[Name] Slow Cooker Chicken Wings [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Slow Cooker Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1", "4"] [RecipeIngredientParts] ["chicken wings", "brown sugar", "French's mustard", "soy sauce"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 575.5 [FatContent] 30.9 [SaturatedFatContent] 8.5 [CholesterolContent] 145.7 [SodiumContent] 720.9 [CarbohydrateContent] 37.6 [FiberContent] 0.7 [SugarContent] 36.0 [ProteinContent] 36.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cut each wing into 3 pieces - throw away the tip. Brown in skillet until golden brown and put in slow cooker, turn on low heat. Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook 2-8 hours.
[Name] Easy Potato Casserole [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Easy Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, NA, "4 -5"] [RecipeIngredientParts] ["frozen hash browns", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1083.8 [FatContent] 66.9 [SaturatedFatContent] 36.1 [CholesterolContent] 134.3 [SodiumContent] 3204.8 [CarbohydrateContent] 86.9 [FiberContent] 5.3 [SugarContent] 9.0 [ProteinContent] 39.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix 1st 4 ingredients. Put into crockpot. Place grated cheese on top. I cooked on high for about 4 hours. They were delicious.
[Name] Reuben Sandwiches [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-04T03:15:00Z [Description] Make and share this Reuben Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1", "8", "4", "1/2", "1", NA] [RecipeIngredientParts] ["mayonnaise", "bell pepper", "chili sauce", "swiss cheese", "corned beef", "sauerkraut", "butter", "margarine"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 425.6 [FatContent] 20.7 [SaturatedFatContent] 9.0 [CholesterolContent] 81.4 [SodiumContent] 1411.5 [CarbohydrateContent] 35.2 [FiberContent] 5.0 [SugarContent] 4.0 [ProteinContent] 23.7 [RecipeServings] 4.0 [RecipeYield] 4 sandwiches [RecipeInstructions] ["In small bowl, combine first 3 ingredients.", "spread approx 1 Tbsp mixture on each bread slice.", "Halve cheese slices cross-wise.", "On each of 4 bread slices, place a cheese slice, 1/4 of corned beef, 1/4 of sauerkraut, another cheese slice and another bread slice, mixture side down.", "In 12\" skillet over medium heat, in 2 Tbsp hot butter/margarine, brown sandwiches on one side. Turn and cook until bread is brown and cheese is melted, adding more butter/margarine if needed.", "Cut each sandwich in half." ]
[Name] Meat Rissoles [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Meat Rissoles recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1", "2"] [RecipeIngredientParts] ["corned beef", "potatoes", "eggs", "eggs"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 2248.0 [FatContent] 30.6 [SaturatedFatContent] 8.7 [CholesterolContent] 744.0 [SodiumContent] 3364.9 [CarbohydrateContent] 416.3 [FiberContent] 46.9 [SugarContent] 29.7 [ProteinContent] 85.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Boil and mash potatoes. Set aside to cool (not cold]. Cut up corned beef and add to potatoes. Add rest of ingredients (except 2 additional beaten eggs]. Mix thoroughly. Roll into rissoles or shape of croquettes. Dip into beaten egg and roll in more bread crumbs. Fry in deep fat until golden brown. These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.
[Name] Poppy Seed Roll [AuthorId] 1952 [AuthorName] hcopeland [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-12-04T01:28:00Z [Description] This is a recipe for poppy seed roll my sister got out of a cookbook. She has made it and it was good. For the poppy seed roll I remember just opening a can of poppy seed filling for cookies This is the complete recipe if you cannot find the filling or want to vary it a little. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "3/4", "1/2", "1/2", "1", "3", "2", "1", "1", "1/2", "1/2", "2", "1", "1", "1/4", "1/3", "1", "1", "1"] [RecipeIngredientParts] ["flour", "active dry yeast", "milk", "butter", "margarine", "sugar", "salt", "eggs", "lemon zest", "poppy seed", "dates", "currants", "sugar", "flour", "butter", "margarine", "heavy cream", "egg", "egg", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 848.1 [FatContent] 37.4 [SaturatedFatContent] 16.0 [CholesterolContent] 179.1 [SodiumContent] 540.0 [CarbohydrateContent] 115.4 [FiberContent] 8.5 [SugarContent] 56.4 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine: 1 1/2 cup flour and yeast in large mixing bowl. Place milk, butter, sugar and salt in heavy saucepan over low heat and heat until warm (120-130°F]. Gradually add to flour mixture, beating at low speed until well blended. Beat in eggs. Add 1/2 cup flour and lemon peel; beat at high speed 2 minutes. Stir in as much remaining flour as possible with wooden spoon to make soft dough. Place dough on lightly floured surface and knead in as much remaining flour as necessary to make a moderately stiff dough. Continue kneading about 10 minutes, or until dough is smooth and elastic. Place dough in greased bowl and turn to coat entire surface. Cover with clean towel and let rise in warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk. Filling: Place poppy seed, dates, almonds, currants, orange peel, sugar and flour in bowl; toss until well coated. Melt butter in medium-size saucepan over low heat. Beat cream and egg together with fork until blended. Stir into saucepan with wire whisk until blended. Add poppy seed mixture and stir until well combined. Cook over low heat 3 minutes, stirring constantly. Remove from heat and set aside to cool. Grease large cookie sheet. Punch down dough. Roll out dough on lightly floured surface to 14x16-inch rectangle. Spread poppy seed mixture evenly over dough to within 1/2 inch of edges. Starting at short end, roll up dough, jelly-roll style, to center of rectangle. Turn dough around and roll up other short side so rolls meet in middle. Lightly pinch rolls together to seal. Carefully lift roll and place, seam side down, on prepared cookie sheet. Cover and let rise in warm, draft-free place about 40 to 50 minutes, or until almost doubled in bulk. Preheat oven to 375°F. Brush glaze over roll. Bake 35 to 40 minutes, or until golden brown. Cool completely on wire rack.
[Name] Sweet Honey Mustard Dressing [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Sweet Honey Mustard Dressing 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/52/43/picuD7M0x.jpg" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/3", "1", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["honey", "Heinz apple cider vinegar", "dry mustard", "hot mustard", "garlic powder", "salt", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 63.1 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 6.0 [FiberContent] 0.0 [SugarContent] 5.8 [ProteinContent] 0.1 [RecipeServings] 16.0 [RecipeYield] 1 cup [RecipeInstructions] Blend all ingredients well. Drop a whole clove of garlic in dressing (don't cut up].
[Name] Honey Mustard Salad Dressing II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Honey Mustard Salad Dressing II recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["sour cream", "honey", "prepared mustard", "tarragon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.7 [FatContent] 24.6 [SaturatedFatContent] 15.0 [CholesterolContent] 50.6 [SodiumContent] 229.8 [CarbohydrateContent] 12.2 [FiberContent] 0.6 [SugarContent] 6.3 [ProteinContent] 4.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix well. Delicious on tossed raw vegetables.
[Name] Honey Mustard Salad Dressing III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Honey Mustard Salad Dressing III recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "3", "1 -2", "1/2", "1/4", "1/4", "1/4", "1/8", "1/8"] [RecipeIngredientParts] ["mayonnaise", "vinegar", "mustard", "honey", "salt", "celery seed", "dry mustard", "cayenne", "garlic powder", "onion powder"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 18.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 279.3 [CarbohydrateContent] 3.4 [FiberContent] 0.3 [SugarContent] 3.0 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in bowl. Serve. Note: Dressing gets tart after refrigeration. Simply add more honey if desired.
[Name] Potica (Croatian Nut Roll) [AuthorId] 1952 [AuthorName] hcopeland [CookTime] PT2H40M [PrepTime] PT1H10M [TotalTime] PT3H50M [DatePublished] 1999-12-04T01:28:00Z [Description] We always looked forward to the holidays when we could get nut roll. Now our grandmas are unable to make them and it is not the same. This is the recipe from my Grandmother for nut roll. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/46/a2MOtJCLRnMr5kCzhQEO-kats-polvititsa.jpg" [RecipeCategory] Breads [Keywords] ["Fruit", "Nuts", "European", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "2", "3/4", "3", "4", "1/2", "8", "2 -3", "2 -3", "1", "2", "2", "1/2", "4"] [RecipeIngredientParts] ["water", "dry yeast", "milk", "sugar", "salt", "butter", "margarine", "all-purpose flour", "sugar", "evaporated milk", "half-and-half", "vanilla", "salt", "butter"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 432.7 [FatContent] 22.6 [SaturatedFatContent] 6.7 [CholesterolContent] 41.2 [SodiumContent] 625.4 [CarbohydrateContent] 50.3 [FiberContent] 3.5 [SugarContent] 18.6 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] 4 loaves [RecipeInstructions] Stir yeast into water. Mix butter, milk, sugar, and salt. Add egg yolks, yeast mixture and 2 cup flour. Mix thoroughly. Add remaining flour and turn dough out on a floured surface. Knead until smooth, elastic and does not stick to surface. Place in greased bowl and let rise 1 hour. Grease your baking pan. Filling: mix milk, salt, margarine and sugar. Heat slightly until margarine melts and sugar is dissolved. Add nuts then to stretch mixture you can fold in beaten egg whites. After it has risen, divide into 4 equal parts. Do not knead. Roll each piece to about 1/8 inch thick. Spread with cooled filling. Roll jelly-roll style and place seam down in a greased pan. Let rise for 1 hour. Preheat oven to 350°F. Bake 40 - 45 minutes.
[Name] Self-Rising Flour [AuthorId] 1952 [AuthorName] hcopeland [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 1999-12-04T01:37:00Z [Description] Make and share this Self-Rising Flour 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/52/47/picIjRGBu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/47/picsi3Uqx.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 108.0 [Calories] 458.5 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1709.9 [CarbohydrateContent] 97.0 [FiberContent] 3.4 [SugarContent] 0.3 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] "This mixture can be used in recipes calling for self-rising flour."
[Name] Crab Bisque II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Crab Bisque II recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["half-and-half", "cooking sherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.4 [FatContent] 30.8 [SaturatedFatContent] 16.2 [CholesterolContent] 108.1 [SodiumContent] 1678.5 [CarbohydrateContent] 21.5 [FiberContent] 0.2 [SugarContent] 2.8 [ProteinContent] 22.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix and heat half and half, mushroom soup, asparagus and crabmeat. Add sherry a short time before serving.
[Name] Crab Bisque III [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Crab Bisque III recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "1", "1", "1", "1", "1/2", NA, "1", NA, NA] [RecipeIngredientParts] ["margarine", "flour", "onion", "milk", "Accent seasoning", "Worcestershire sauce", "Tabasco sauce", "cheese", "parsley", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4166.9 [FatContent] 270.8 [SaturatedFatContent] 82.7 [CholesterolContent] 589.8 [SodiumContent] 14812.5 [CarbohydrateContent] 203.9 [FiberContent] 9.3 [SugarContent] 27.1 [ProteinContent] 240.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend margarine and flour. Add onions; cook 10 minutes. Add other ingredients and cook for 15 to 20 minutes. Add parsley, cheese and green onions (last].
[Name] Lobster Bisque II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Lobster Bisque II recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "10", "2", "1/2", "1/2", "1", "15", "1/3"] [RecipeIngredientParts] ["tomato bisque soup", "milk", "salt", "pepper", "Worcestershire sauce", "lobster meat", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 323.8 [FatContent] 16.9 [SaturatedFatContent] 9.7 [CholesterolContent] 123.8 [SodiumContent] 1041.0 [CarbohydrateContent] 26.9 [FiberContent] 1.4 [SugarContent] 0.2 [ProteinContent] 17.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients (except fish and sherry]. Beat until blended well. Add fish and sherry. Heat thoroughly.
[Name] Lobster Bisque IIi [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Lobster Bisque IIi recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "3", NA] [RecipeIngredientParts] ["lobster meat", "cayenne pepper", "sherry wine", "chives", "parmesan cheese crouton"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.1 [FatContent] 12.5 [SaturatedFatContent] 5.9 [CholesterolContent] 59.0 [SodiumContent] 807.0 [CarbohydrateContent] 9.8 [FiberContent] 0.2 [SugarContent] 1.3 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium saucepan, blend together the soups, cream, lobster and cayenne and bring to a simmering point. When mixture is hot, stir in sherry. Serve with a sprinkling of chives and Parmesan cheese croutons.
[Name] Cheese and Green Chilies Mini Quiche [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Cheese and Green Chilies Mini Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", NA, "6", "1"] [RecipeIngredientParts] ["green chilies", "sharp cheddar cheese", "evaporated milk", "paprika", "eggs", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2826.1 [FatContent] 193.7 [SaturatedFatContent] 112.3 [CholesterolContent] 1790.5 [SodiumContent] 3463.4 [CarbohydrateContent] 106.1 [FiberContent] 13.1 [SugarContent] 49.0 [ProteinContent] 178.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. With butter, grease a 9 x 13 x 2-inch baking dish. Place chilies on the bottom of the dish, distributing evenly. In a bowl, mix the cheeses and distribute over the chilies. Beat eggs slightly, add milk and Tabasco, mix and pour over cheese. Sprinkle paprika over the top and bake 35 to 40 minutes, until set and very lightly browned. Cut in squares while still warm. This freezes well. Reheat, covered. Makes about 40 squares.
[Name] Chicken with Cheddar and Green Chilies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 1999-12-15T23:36:00Z [Description] Wonderful with rice. This is a Clay Cookery recipe, but I think with an adjustment to oven temperature, you could use conventional cooking. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Very Low Carbs", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1/2", "1", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["chicken pieces", "flour", "chili powder", "salt", "ground cumin", "celery", "onion", "garlic", "green chilies", "chicken broth", "sour cream", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 444.3 [FatContent] 31.3 [SaturatedFatContent] 12.2 [CholesterolContent] 133.2 [SodiumContent] 790.0 [CarbohydrateContent] 6.8 [FiberContent] 1.0 [SugarContent] 2.6 [ProteinContent] 32.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak top and bottom of clay cooker in water 15 minutes; drain. Coat chicken pieces with mixture of flour, chili powder, salt and cumin. Combine celery, onion and garlic in cooker. Top with chicken and green chilies. Pour in chicken broth. Place covered cooker in cold oven. Set oven to 450 degrees. Bake, stirring once or twice, until chicken is tender and brown, about 1 1/4 hours. Remove chicken from cooker. Skin and discard fat from cooking liquid in cooker. Stir sour cream into cooking liquid until smooth. Return chicken to sauce. Sprinkle with cheese. Bake until cheese melts and browns, about 10 minutes. Wonderful with rice.
[Name] Crab-Stuffed Green Chilies [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Crab-Stuffed Green Chilies recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Healthy", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "2", "3", "2", "3 1/4", "3/4", "1", "1/8", "2", "1 1/4", NA] [RecipeIngredientParts] ["whole green chilies", "green peppers", "onions", "dill pickles", "eggs", "cucumbers", "salt", "black pepper", "cayenne pepper", "garlic", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 51.0 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 21.7 [SodiumContent] 215.4 [CarbohydrateContent] 6.0 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 40-45 hors d'oeuvres [RecipeInstructions] Discard pulp and seeds from chilies, rinse chilies and drain on paper towels. Combine crab meat, green pepper, onion, dill pickle, cucumber, 1/4 cup crushed crackers, 1 egg, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne, garlic and 1/4 cup milk in large bowl. Stuff chilies with crab mixture. Refrigerate at least 30 minutes. Place remaining 3 cups crushed crackers in flat pan. Combine remaining 1 cup milk, 2 eggs, 1/4 teaspoon salt and 1/2 teaspoon black pepper in another pan. Dip chilled stuff chilies in egg mixture, then in crackers. Repeat procedure. Deep-fry at 375 degrees until golden brown. Drain on paper towels. Slice about 1 1/2 inches thick.
[Name] Holiday Cheese Spread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Holiday Cheese Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "High Protein", "High In...", "Christmas", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/8", "1"] [RecipeIngredientParts] ["Roquefort cheese", "chili sauce", "Tabasco sauce", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1907.8 [FatContent] 141.0 [SaturatedFatContent] 88.5 [CholesterolContent] 377.1 [SodiumContent] 9292.4 [CarbohydrateContent] 53.8 [FiberContent] 2.0 [SugarContent] 40.8 [ProteinContent] 107.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Combine all ingredients; beat until smooth. Use as a spread for your favorite party crackers.
[Name] Cheese Spread II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Cheese Spread II recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "extra-sharp cheddar cheese", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 704.5 [FatContent] 61.6 [SaturatedFatContent] 36.8 [CholesterolContent] 195.4 [SodiumContent] 1035.5 [CarbohydrateContent] 11.3 [FiberContent] 1.9 [SugarContent] 8.0 [ProteinContent] 28.7 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] ["In top of double boiler over boiling water, combine the cream cheese and Cheddar cheese. Stir until cheeses are melted and blended together.", "Add the mayonnaise and the horseradish.", "Turn into bowl and let stand for at least 30 minutes for flavors to blend.", "Good served at room temperature or chilled.", "To store, place in a covered container and refrigerate. For dipping or spreading, fresh vegetables, Melba toast or crisp crackers of your choice. Will keep in refrigerator for 2 weeks." ]
[Name] Coco's Sour Cream Dressing [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Coco's Sour Cream Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/4", "1", "1 1/4", "1 1/4", "1/2", "1", "1 1/2"] [RecipeIngredientParts] ["milk", "buttermilk", "mayonnaise", "cider vinegar", "parmesan cheese", "sour cream"] [AggregatedRating] 3.0 [ReviewCount] 4.0 [Calories] 195.3 [FatContent] 14.7 [SaturatedFatContent] 8.7 [CholesterolContent] 42.5 [SodiumContent] 225.8 [CarbohydrateContent] 7.3 [FiberContent] 0.1 [SugarContent] 4.0 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 6 1/2 cups [RecipeInstructions] Combine milk, buttermilk, mayonnaise, vinegar, cheese and garlic salt in a mixing bowl. Mix well with wire whip. Fold in sour cream, leaving lumps intact. Refrigerate in tightly closed container.
[Name] Buttermilk Salad Dressing Mix [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Buttermilk Salad Dressing Mix recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/59/picJZuJbq.jpg" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["salt", "garlic powder", "dill weed", "parsley flakes", "buttermilk", "sour cream", "mayonnaise"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 121.9 [FatContent] 2.3 [SaturatedFatContent] 1.4 [CholesterolContent] 9.8 [SodiumContent] 266.6 [CarbohydrateContent] 17.0 [FiberContent] 0.9 [SugarContent] 13.1 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "For Salad Dressing: Mix with buttermilk and mayonnaise. For Dip: Combine the mix with sour cream and mayonnaise."
[Name] Salami [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Salami recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5 -6", "4 -6", "4", "4", "4", "4", "1", "1"] [RecipeIngredientParts] ["ground beef", "Morton Tender Quick salt", "hickory smoke salt", "garlic powder", "mustard seeds", "cayenne pepper", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4978.7 [FatContent] 344.1 [SaturatedFatContent] 133.2 [CholesterolContent] 1542.2 [SodiumContent] 1500.7 [CarbohydrateContent] 13.6 [FiberContent] 3.3 [SugarContent] 4.2 [ProteinContent] 426.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix all spices together. Day 1: Mix spices and meat well; cover and refrigerate 24 hours. Day 2: Mix well, cover and refrigerate 24 hours. Day 3: Mix well; shape into loaves, cover and refrigerate 24 hours. Day 4: Place on wire racks on a cookie sheet. Bake in oven at 180 degrees for 4 to 6 hours, or until done. Note: Do not substitute table salt for the Tender Quick.
[Name] Salami a la Fred [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Salami a la Fred recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "4", "4", "4", "2", "5"] [RecipeIngredientParts] ["Morton Tender Quick salt", "hickory smoke salt", "mustard seeds", "black pepper", "beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15393.0 [FatContent] 1612.3 [SaturatedFatContent] 668.8 [CholesterolContent] 2247.3 [SodiumContent] 599.6 [CarbohydrateContent] 14.2 [FiberContent] 3.3 [SugarContent] 0.9 [ProteinContent] 191.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix all spices in a small bowl. Layer beef with spices and mix well. Mix once each day for 3 consecutive days and on the 4th day, bake for 8 hours at 170 degrees. Turn every 2 hours. Salami can be rolled into any size loaf or roll, before baking. Be sure to bake on a drip pan.
[Name] Hard or Soft Biscotti [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Hard or Soft Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "6", "1", "1", "6", "6", "1/2"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "milk", "baking powder", "flour", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7113.2 [FatContent] 286.8 [SaturatedFatContent] 72.2 [CholesterolContent] 1303.2 [SodiumContent] 2746.2 [CarbohydrateContent] 1004.3 [FiberContent] 26.5 [SugarContent] 406.9 [ProteinContent] 142.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Cream 1 cup shortening and 2 cups sugar.", "Beat in 6 eggs and 1 teaspoon anise oil.", "Gradually add alternately 1 cup milk, 6 level teaspoons baking powder, 6 cups flour and 1/2 cup chopped peanuts or almonds. Add more flour for a stiffer dough for hard biscotti (about 1 or 2 cups].", "Spoon batter onto cookie sheet into long, thin loaves because batter will spread.", "Keep in oven until golden brown.", "Remove from oven.", "Let cool, then slice. Lay sideways.", "Return to oven.", "Let brown (10 minutes]. Check and turn cookies on other side." ]
[Name] Italian Biscotti [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Italian Biscotti recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "3/4", "3", "3", "1", "1/2", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking powder", "salt", "vanilla", "anise seed", "lemons, rind of"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 2621.2 [FatContent] 65.7 [SaturatedFatContent] 34.4 [CholesterolContent] 756.5 [SodiumContent] 2072.5 [CarbohydrateContent] 447.0 [FiberContent] 13.7 [SugarContent] 152.8 [ProteinContent] 59.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Beat butter and sugar in large bowl with electric mixer until well blended; beat in eggs until fluffy.", "Sift flour, baking powder and salt, then stir into butter mixture until thoroughly mixed.", "Add remaining ingredients.", "Divide dough into 3 parts. Shape each part into a long roll 1 1/2-inches in diameter. Place each roll on cookie sheet and flatten top slightly.", "Bake at 350 degrees for 20 to 25 minutes.", "Remove from oven; cut into 3/4-inch slices. Place slices in rows 1-inch apart on cookie sheet. Bake until golden brown." ]
[Name] Orange Poppy Seed Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Orange Poppy Seed Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", "5", "1", "2"] [RecipeIngredientParts] ["water", "instant vanilla pudding", "eggs", "poppy seeds"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 151.7 [FatContent] 11.7 [SaturatedFatContent] 1.9 [CholesterolContent] 77.5 [SodiumContent] 132.4 [CarbohydrateContent] 8.2 [FiberContent] 0.3 [SugarContent] 7.6 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and grease/flour a bundt pan. Mix all ingredients well. Bake in pan for 40 minutes or until cake tests done. Remove from oven and turn out onto cooling rack.
[Name] Orange Poppy Seed Cake II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Orange Poppy Seed Cake II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1 -2", "1 -2", "1", "1/2", "4"] [RecipeIngredientParts] ["instant vanilla pudding", "poppy seed", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4058.8 [FatContent] 194.7 [SaturatedFatContent] 30.3 [CholesterolContent] 856.5 [SodiumContent] 5153.8 [CarbohydrateContent] 532.1 [FiberContent] 7.8 [SugarContent] 342.6 [ProteinContent] 51.6 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees (325 degrees if using colored Bundt pan]. Grease and flour pan (use solid shortening]. Combine all ingredients in large bowl. Beat 2 minutes at highest speed. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted comes out clean. Cool upright in pan for 45 minutes. Invert onto cake platter (plate] after cake is totally cooled, dust with powdered sugar.
[Name] Three Layer Cookies [AuthorId] 1610 [AuthorName] B B Adams [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-12-03T19:05:00Z [Description] Make and share this Three Layer Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "For Large Groups", "Refrigerator"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1", "1", "2", "1/2", "1/2", "3", "2", "2", "1", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "vanilla", "egg", "graham cracker crumbs", "butter", "milk", "powdered sugar", "instant vanilla pudding", "chocolate chips", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.8 [FatContent] 19.2 [SaturatedFatContent] 10.2 [CholesterolContent] 44.4 [SodiumContent] 193.7 [CarbohydrateContent] 34.9 [FiberContent] 1.6 [SugarContent] 27.0 [ProteinContent] 2.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Cook butter, cocoa and sugar over low heat until blended. Add vanilla and egg, cook 5 minutes longer, stirring. Add graham cracker crumbs and nuts. Press into buttered 9\" pan and cool. Second Layer: Mix milk and pudding-add to butter. Mix well. Add sugar and beat until smooth. Spread on first layer and let set. Third Layer: Melt chocolate chips and butter in a double-boiler. Spread on top of other layers. Score into squares and refrigerate.
[Name] Caravan Candy [AuthorId] 1855 [AuthorName] rwwest [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-03T19:20:00Z [Description] Make and share this Caravan Candy recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "2", NA] [RecipeIngredientParts] ["dried fig", "dates", "walnuts", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1215.1 [FatContent] 77.4 [SaturatedFatContent] 7.3 [CholesterolContent] 0.0 [SodiumContent] 11.9 [CarbohydrateContent] 133.5 [FiberContent] 22.3 [SugarContent] 97.6 [ProteinContent] 22.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put fruit and nuts through a food chopper, alternating to help mix them. Or, chop very fine with a sharp knife. Clean knife blade often, as it gets sticky. Add the orange rind and juice. Knead with fingers to mix well. Pull off about 1 tablespoon at a time, roll into a ball, flatten slightly and roll in powdered sugar. To store, place between layers of waxed paper in a tightly covered container.
[Name] Buckeyes [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] PT45M [PrepTime] PT35M [TotalTime] PT1H20M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Buckeyes recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1"] [RecipeIngredientParts] ["confectioners' sugar", "peanut butter", "butter", "chocolate"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 633.9 [FatContent] 56.2 [SaturatedFatContent] 30.3 [CholesterolContent] 15.3 [SodiumContent] 157.9 [CarbohydrateContent] 46.7 [FiberContent] 13.8 [SugarContent] 22.3 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine powdered sugar, peanut butter and butter. Roll into 1 inch balls and chill until firm. Dip into melted chocolate and place on waxed paper until hard.
[Name] Andrea Cassoni's Buckeyes [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Andrea Cassoni's Buckeyes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3 1/2", "3", "1", "1/4"] [RecipeIngredientParts] ["creamy peanut butter", "butter", "confectioners' sugar", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 98.0 [FatContent] 5.9 [SaturatedFatContent] 2.3 [CholesterolContent] 3.4 [SodiumContent] 47.5 [CarbohydrateContent] 11.0 [FiberContent] 0.7 [SugarContent] 9.0 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] Melt chocolate and paraffin together in a double boiler. Mix peanut butter, butter, sugar and Rice Krispies together. Make small balls and coat with chocolate/paraffin mixture. Put on wax paper to cool.

Subsets and Splits

No community queries yet

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