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[Name] Homemade Self-Raising Flour - Substitute [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Homemade Self-Raising Flour - Substitute recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "10", "20", "1"] [RecipeIngredientParts] ["flour", "bicarbonate of soda", "cream of tartar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3691.6 [FatContent] 9.8 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 5124.7 [CarbohydrateContent] 775.4 [FiberContent] 27.0 [SugarContent] 2.7 [ProteinContent] 103.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Mix."
[Name] Self Rising Flour [america] [AuthorId] 1886 [AuthorName] HELEN PEAGRAM [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Self Rising Flour [america] 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/52/74/picVA9w59.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "High In...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 457.4 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2157.6 [CarbohydrateContent] 96.5 [FiberContent] 3.4 [SugarContent] 0.3 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 1 Cup [RecipeInstructions] Combine in an airtight jar. Use in baking for self rising flour.
[Name] Faggots (1935) [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-12-04T09:26:00Z [Description] I am passing on this recipe for faggots more for the sentimental value than for any expectation that you will use it. My grandmother ("Nanna") was a cook in a "big house" in southern England during the 30's. When I was in England a couple of years ago she granted me access to her hand-written recipe book. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "2 -3", "1/2", "1", NA, NA] [RecipeIngredientParts] ["streaky bacon", "onions", "sage"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 660.7 [FatContent] 32.8 [SaturatedFatContent] 10.6 [CholesterolContent] 381.0 [SodiumContent] 989.7 [CarbohydrateContent] 49.8 [FiberContent] 3.4 [SugarContent] 5.9 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients through a mincer. Add cup of boiling water. Put pig's apron over. Bake 1 hour until brown.
[Name] 15 Minute Red Beans & Rice [AuthorId] 1902 [AuthorName] jynxx6969 [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-12-04T21:19:00Z [Description] Make and share this 15 Minute Red Beans & Rice recipe from Food.com. [Images] character(0) [RecipeCategory] White Rice [Keywords] ["Rice", "Beans", "Cajun", "Creole", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "2", NA, "1/2", "2", "2"] [RecipeIngredientParts] ["green pepper", "kidney beans", "onion", "chicken bouillon cubes", "water", "MINUTE White Rice"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 289.9 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.3 [SodiumContent] 827.9 [CarbohydrateContent] 58.1 [FiberContent] 7.4 [SugarContent] 3.7 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook and stir green pepper and onion in oil in large skillet on medium heat until tender. Stir in water, beans, bouillon and pepper sauce. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 mins.
[Name] Old Fashioned Bread Pudding [AuthorId] 1990 [AuthorName] rowen [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Old Fashioned Bread Pudding 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/52/77/ncT8914RxyGMbDAxcjkR_old%20fashioned%20bread%20pudding%20SITE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/77/EcbyDa0Tqas2n0hl6Ctp_old%20fashioned%20bread%20pudding%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/77/8nhV0stZTB2K1PkUVemF_old%20fashioned%20bread%20pudding%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/77/picG3laTJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/77/picvqGq4S.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "2", "2", "1/2", "1/4", "1", "3", "1/2"] [RecipeIngredientParts] ["butter", "milk", "eggs", "sugar", "salt", "cinnamon", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 30.0 [Calories] 229.0 [FatContent] 9.8 [SaturatedFatContent] 5.5 [CholesterolContent] 70.3 [SodiumContent] 258.4 [CarbohydrateContent] 31.4 [FiberContent] 0.9 [SugarContent] 18.6 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Put butter in small bowl. Scald milk (heat till just below boiling] and pour over butter, stir to mix well. Beat eggs. Gradually stir into milk mixture. Stir in sugar, salt, and cinnamon. Put bread cubes and raisins in a 1-1/2 quart baking dish; pour in milk mixture. Stir gently to moisten the bread evenly. Set in a larger pan; add hot water to the outer pan to come halfway up the sides of the baking dish. Bake 40 to 45 minutes or until a knife inserted into the center comes out clean. Serve warm or cold.
[Name] Caramel Bread Pudding II [AuthorId] 1990 [AuthorName] rowen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Caramel Bread Pudding II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "3", "2", "2", "1/4", "1/4", "3", "3/4", NA] [RecipeIngredientParts] ["sugar", "milk", "eggs", "salt", "nutmeg", "butter", "vanilla", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.9 [FatContent] 12.4 [SaturatedFatContent] 7.1 [CholesterolContent] 102.8 [SodiumContent] 323.1 [CarbohydrateContent] 30.2 [FiberContent] 0.4 [SugarContent] 17.5 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place sugar in 9 inch cast iron skillet. Cook over medium heat, stirring constantly with a wooden spoon until sugar dissolves and becomes a golden syrup. Gradually pour syrup into milk, beating constantly, until syrup is dissolved in milk. Stir in bread crumbs, eggs, salt, nutmeg, butter and vanilla. Pour mixture into a greased 1-1/2 quart casserole. Place casserole into a 13x9x2 inch baking pan. Pour hot water into large pan to a depth of 1/2 inch. Bake, uncovered, at 350 degrees F. for 1 hour or until lightly browned. Spoon into individual serving bowls and serve warm with sweetened whipped cream.
[Name] Vermont-Style Coleslaw [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-05T14:46:00Z [Description] Make and share this Vermont-Style Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["green cabbage", "sour cream", "mayonnaise", "real maple syrup"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 145.9 [FatContent] 7.7 [SaturatedFatContent] 4.5 [CholesterolContent] 19.9 [SodiumContent] 59.5 [CarbohydrateContent] 18.7 [FiberContent] 3.8 [SugarContent] 14.1 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place shredded cabbage in a bowl. Combine sourcream and mayo until creamy and blend in maple syrup. Mix into cabbage. salt and pepper to taste. Chill well.
[Name] Creamsicle Cocktail [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-05T14:55:00Z [Description] Make and share this Creamsicle Cocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "12", "4"] [RecipeIngredientParts] ["triple sec", "vodka", "vanilla ice cream"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 659.9 [FatContent] 16.6 [SaturatedFatContent] 9.9 [CholesterolContent] 63.4 [SodiumContent] 119.7 [CarbohydrateContent] 71.5 [FiberContent] 1.7 [SugarContent] 60.9 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] 1 large drink or several smaller [RecipeInstructions] "Blenderize all and serve in tall glasses."
[Name] Highland Meatballs With Mustard and Whisky Sauce [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-12-05T14:51:00Z [Description] Make and share this Highland Meatballs With Mustard and Whisky Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1", "3/4", "3/4", "1/2", "1/2", "1 3/4", NA, "1/3", "4", "5", "1/4", "1", "20", "1/4", "1/4", "2", "2 1/4", "1", "6", "2", "3", "3", "3", "1/3", NA] [RecipeIngredientParts] ["milk", "egg", "dried thyme", "dried rosemary", "onion", "ground turkey", "ground chicken", "unsalted butter", "shallot", "garlic clove", "white mushrooms", "grainy mustard", "flour", "beef broth", "bay leaf", "carrots", "sugar", "leeks", "celery", "parsnips", "parsley", "potatoes", "rice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 700.1 [FatContent] 45.0 [SaturatedFatContent] 17.4 [CholesterolContent] 150.6 [SodiumContent] 755.4 [CarbohydrateContent] 36.5 [FiberContent] 5.3 [SugarContent] 10.1 [ProteinContent] 33.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] * If you substitute ground turkey or chicken, then season the poultry mix with thyme and sage and omit the coriander. TO MAKE THE MEATBALLS: Soak the crumbled bread in the milk for 15 minutes or until softened. Squeeze out the excess moisture and transfer the soaked bread to a food processor al ong with the egg, thyme, rosemary and coriander. Process until combined, then add the cooked onions, 2/3's of the meat, salt and pepper to taste, and process until blended. Transfer the mixture to a bowl, add the remaining meat and mix with your hands. Roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in the dry bread crumbs, coating all sides. TO COOK THE MEATBALLS AND MAKE THE SAUCE: In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil and 2 tablespoons of the butter. In two batches, brown the meatballs making sure they are crisp on all sides. When they are brown, remove them with a slotted spoon to a plate. Add the shallots to the remaining fat in the casserole and saute for a couple of minutes or until tender. Add the garlic and mushrooms and saute for 2 to 3 minutes or until tender. Add the whiskey and boil, scraping up the juices on the bottom of the casserole into the whiskey and simmer for a minute or so or until the whiskey has almost evaporated. Add the mustard and the flour and cook for a minute. Add 2 cups of the beef broth and bring it to a simmer, whisking all the while. Add the bay leaf and simmer for a couple of minutes. Adjust the seasoning and return the meatballs to the sauce (the dish can be made a day or two in advance up to this point]. Simmer the meatballs, uncovered, to heat them and finish cooking them while you make the vegetable garnish. TO MAKE THE VEGETABLE GARNISH: In a separate 12-inch skillet over moderate heat, heat 2 tablespoons of the remaining butter. Add the carrots, sugar and the remaining 1/4 cup of beef broth. Cover and simmer for 3 to 4 minutes or until partially cooked. Add the leeks, celery and parsnips and 3/4 cup of water. Cover and simmer for 10 minutes longer or until the vegetables are tender. Uncover the skillet, evaporate the liquid over high heat until the vegetables are glazed. Add the remaining tablespoon of butter and season with salt and pepper to taste. TO SERVE THE DISH: Discard the bay leaf. Spoon the meatballs onto a plate and top with mushrooms and gravy. Scatter glazed vegetables over the meatballs and garnish with the parsley. Serve with boiled potatoes or rice.
[Name] Pizza Pleasure Bread [AuthorId] 1952 [AuthorName] hcopeland [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-05T01:10:00Z [Description] Make and share this Pizza Pleasure Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks", "Low Cholesterol", "Bread Machine", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "1", "1", "1", "1", "1/3", "1/4", "2", "1/4", "2", "1/2", "1/2", "1", "2", "1 1/3", "3", "2", "2", "1 1/2", "2", "1/2", "1/3", "1", "1/3", "1/4", "3/4", "3/4", "1 3/4", "1 3/4"] [RecipeIngredientParts] ["water", "white bread flour", "dry milk", "sugar", "salt", "butter", "mozzarella cheese", "parmesan cheese", "garlic powder", "oregano", "fast rise yeast", "active dry yeast", "water", "white bread flour", "dry milk", "sugar", "salt", "butter", "mozzarella cheese", "parmesan cheese", "garlic powder", "oregano", "fast rise yeast", "active dry yeast"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 207.4 [FatContent] 7.2 [SaturatedFatContent] 3.1 [CholesterolContent] 17.7 [SodiumContent] 513.7 [CarbohydrateContent] 28.0 [FiberContent] 1.5 [SugarContent] 2.5 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Use stick pepperoni and dice into 1/4\" chunks I put pepperoni slices into my food processor and pulse. As with all cheese breads, loaf appearance will be unusual due to the moisture of the cheese -- a small price to pay for great taste! This bread can be made with the regular and rapid bake cycles. Use romano cheese with parmesan use italian herbs instead of oregano add bell pepper flakes
[Name] Buffet Roast [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 1999-12-05T15:05:00Z [Description] Make and share this Buffet Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["sauerkraut", "brown sugar", "whole tomatoes", "onion", "apple"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 937.3 [FatContent] 44.9 [SaturatedFatContent] 18.1 [CholesterolContent] 156.5 [SodiumContent] 1058.4 [CarbohydrateContent] 90.7 [FiberContent] 6.0 [SugarContent] 82.4 [ProteinContent] 44.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place meat in a Dutch oven. Top with the sauerkraut, tomatoes, sugar, apple, onion and salt and pepper. Cover and simmer several hours until meat is very fork tender. Correct seasonings if need be.
[Name] Chicken a la Kerri [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-05T15:10:00Z [Description] Make and share this Chicken a la Kerri recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Australian", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", NA, NA, "500", "600", NA, "1", "2", NA] [RecipeIngredientParts] ["chicken breasts", "mushrooms", "cornflour", "onion", "avocados", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 674.6 [FatContent] 55.0 [SaturatedFatContent] 25.0 [CholesterolContent] 206.0 [SodiumContent] 134.4 [CarbohydrateContent] 12.3 [FiberContent] 5.4 [SugarContent] 2.5 [ProteinContent] 35.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cover the chicken breasts with chicken seasoning then cook the chicken breasts in the oven at 180C for about 20 mins, turning over when necessary. Heat pan and oil, add mushrooms and saute until cooked. Add cream and simmer for 5 mins. Add the cornflour and water to make the sauce a saucy consistency. In the baking dish with the chicken, layer the onion and avocado, cover with half the cream mixture then layer cheese. Repeat the layers again(except the chicken obviously]. Make sure plenty of cheese is on the top. Cook for twenty minutes at 180 C. Note: You can easily adjust the layers into vegetables you like more, or have more or less of the amounts. The only real unyielding element is enough chicken for everyone.
[Name] Cinderella Pie [AuthorId] 1549 [AuthorName] Dave5003 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 1999-12-05T15:12:00Z [Description] Make and share this Cinderella Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "2/3", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["carrot", "potato", "eggs", "sugar", "orange zest", "salt", "butter", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 319.4 [FatContent] 13.7 [SaturatedFatContent] 5.6 [CholesterolContent] 103.2 [SodiumContent] 223.8 [CarbohydrateContent] 44.5 [FiberContent] 1.5 [SugarContent] 27.5 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine carrot, potato, juice, zest and salt and set aside. Beat eggs and sugar until pale and light. Combine with first mixture. Blend in butter. Place into pie shell and bake 375F about 45 to 50 minutes or set or until knife inserted in center comes out clean. Cool completely before slicing.
[Name] Easy Cake Mix Cookies [AuthorId] 1991 [AuthorName] dawn dieckmann [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 1999-12-04T23:11:00Z [Description] Make and share this Easy Cake Mix Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/87/rztkMy8pSSWz4ldIpxpt_0S9A0182.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/87/DOXn7DhRq2cVxmhMF3Tg-cookies-2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/87/PyEREj2SStaTJRA0rdsq-DSC_0196.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/87/kEkFuMeKQDOftAw4lHRS-DSC_0175.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/87/picxcfCnF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/87/picWfqXTf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/87/picLcsk6V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/87/SMwbpOytT3aymmgqhMQc_0S9A0202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/87/UX3ZAIPTQQGCx3Yg2v3y_0S9A0168.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/87/picj6HLhG.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2", NA] [RecipeIngredientParts] ["canola oil", "eggs", "chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 72.0 [Calories] 124.0 [FatContent] 5.8 [SaturatedFatContent] 0.9 [CholesterolContent] 15.5 [SodiumContent] 148.2 [CarbohydrateContent] 16.7 [FiberContent] 0.2 [SugarContent] 11.7 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 24-36 cookies [RecipeInstructions] Combine cake mix, oil and eggs. Mix well. Add in extra ingredients (1 cup total]. Bake at 350 F for about 10 minutes. Remove from oven and let cool on pan for several minutes before removing to rack to finish cooling.
[Name] Bean Thread Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-06T05:33:00Z [Description] Make and share this Bean Thread Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", "1/2", "3", "1/2", "1/4", "1/8"] [RecipeIngredientParts] ["bean thread vermicelli", "lime juice", "fish sauce", "sugar", "peanuts", "scallions", "carrot", "cilantro", "mint"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 202.5 [FatContent] 12.5 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 365.5 [CarbohydrateContent] 19.8 [FiberContent] 2.3 [SugarContent] 4.7 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Bring a pot of water to boil.", "Pour over the vermicelli. Let it sit for a few minutes until it softens and becomes translucent.", "Drain water and rinse with cold water.", "Allow to drain.", "In a small bowl, mix the lime juice, fish sauce and sugar. Microwave for 30 seconds.", "Stir to finish dissolving the sugar. Add the sesame oil.", "In a serving bowl, combine the noodles, sauce, peanuts, scallions, carrot, cilantro and mint. Mix well to combine.", "Taste for seasoning and correct. For a spicy version, mince a jalapeno and add to taste to the sauce to before microwaving." ]
[Name] "Apple a Day" Milk Shake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-06T05:35:00Z [Description] Make and share this "Apple a Day" Milk Shake recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Apple", "Fruit", "Low Protein", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2"] [RecipeIngredientParts] ["milk", "vanilla ice cream", "apple"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 160.2 [FatContent] 6.6 [SaturatedFatContent] 4.0 [CholesterolContent] 25.0 [SodiumContent] 78.7 [CarbohydrateContent] 21.6 [FiberContent] 0.9 [SugarContent] 14.0 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine ingredients in blender; cover and blend until smooth. Sprinkle with ground cinnamon. Makes about 2 cups.
[Name] Banana Cream Dessert [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-06T05:42:00Z [Description] Make and share this Banana Cream Dessert 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/52/90/picXZSAcF.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Kid Friendly", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "1", "3", "4", "3/4", "1", "1/2"] [RecipeIngredientParts] ["graham cracker crumbs", "honey", "fat-free vanilla pudding", "nonfat milk", "cream cheese", "sugar", "bananas", "coconut", "light non-dairy whipped topping", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 3282.6 [FatContent] 176.1 [SaturatedFatContent] 87.3 [CholesterolContent] 259.7 [SodiumContent] 1769.8 [CarbohydrateContent] 401.1 [FiberContent] 31.5 [SugarContent] 255.8 [ProteinContent] 60.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan. In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside. In another bowl, beat together cream cheese and sugar using a mixer on low speed. Using a rubber spatula, fold in the pudding until blended. Spread pudding mixture over graham cracker crust. Arrange bananas on top of pudding mixture; sprinkle with coconut. Spread on nondairy whipped topping; sprinkle on nuts. Cover and chill at least two hours.
[Name] Brown Rice Broccoli Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 1999-12-06T05:41:00Z [Description] Make and share this Brown Rice Broccoli Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Long Grain Rice", "Rice", "Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["long grain brown rice", "cheddar cheese", "half-and-half", "frozen broccoli"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 341.0 [FatContent] 13.0 [SaturatedFatContent] 6.5 [CholesterolContent] 31.1 [SodiumContent] 468.4 [CarbohydrateContent] 44.8 [FiberContent] 4.5 [SugarContent] 2.0 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Cook broccoli according to directions on package. Drain well. Add other ingredients. Mix well, put in casserole, cover and bake for 25 to 30 minutes.
[Name] Celery Seed Dressing [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-06T05:36:00Z [Description] Make and share this Celery Seed Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "1/3", "1/4", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "light corn syrup", "celery seeds", "dry mustard", "salt", "shallot", "canola oil", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 315.8 [FatContent] 27.5 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 302.3 [CarbohydrateContent] 18.9 [FiberContent] 0.1 [SugarContent] 11.2 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except oil and beat until well blended. Add oil gradually and continue beating until the mixture becomes thickened and dull. Can be served cold or warm over vegetable salad or fruits or as an accompaniment to meats.
[Name] Bacon and Cream Cheese Stuffed Mushrooms [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-12-06T05:43:00Z [Description] Make and share this Bacon and Cream Cheese Stuffed Mushrooms 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/52/93/picWZXMVT.jpg" [RecipeCategory] Cheese [Keywords] ["Potluck", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "4 -6", "1", "20 -25", "8"] [RecipeIngredientParts] ["cream cheese", "bacon", "onion", "mushrooms", "mushroom stems"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 53.5 [FatContent] 4.9 [SaturatedFatContent] 2.5 [CholesterolContent] 12.4 [SodiumContent] 58.1 [CarbohydrateContent] 1.1 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 25 mushrooms [RecipeInstructions] Preheat oven to 350°F. Saute onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. Stuff each mushroom and bake for 10-15 minutes. Finish under the broiler just until tops are golden.
[Name] Bean and Potato Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-06T05:52:00Z [Description] Make and share this Bean and Potato Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/94/pic62OckF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/94/picieqMDo.jpg"] [RecipeCategory] Potato [Keywords] ["Beans", "Vegetable", "Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "4", "3", "6", "1", "1", "1", "4", "1"] [RecipeIngredientParts] ["garlic", "onion", "celery", "tomatoes", "mushrooms", "potato", "white beans", "corn kernel", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 125.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16.4 [CarbohydrateContent] 26.3 [FiberContent] 4.8 [SugarContent] 2.8 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute the garlic, onion, and celery in 4 tablespoons of vegetable stock for 3-5 minutes over medium heat. Add the tomatoes, mushrooms, and 4 cups of vegetable stock. Continue to cook for 10-12 minutes. Add the remaining ingredients and cook for 10 additional minutes. Taste and adjust seasoning if necessary.
[Name] Black Skillet Beef with Greens & Red Potatoes [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-06T05:56:00Z [Description] Make and share this Black Skillet Beef with Greens & Red Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/2", "1/4", "1/4", "1/8", "1/8", "8", "3", "2", "2", "2", "2", NA] [RecipeIngredientParts] ["top round beef", "paprika", "oregano", "chili powder", "garlic powder", "black pepper", "dry mustard", "onions", "beef broth", "garlic", "carrots", "kale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.1 [FatContent] 8.1 [SaturatedFatContent] 2.9 [CholesterolContent] 46.4 [SodiumContent] 267.6 [CarbohydrateContent] 56.9 [FiberContent] 7.2 [SugarContent] 7.5 [ProteinContent] 23.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Partially freeze beef. Thinly slice across the grain into long strips 1/8-inch thick and 3 inches wide. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture. Spray a large heavy skillet with nonstick spray coating. Preheat pan over high heat. Add meat; cook, stirring for 5 minutes. Add potatoes, onion, broth, and garlic. Cook covered, over medium heat for 20 minutes. Stir in carrots, lay greens over top, and cook, covered, until carrots are tender, about 15 minutes. Serve in large serving bowl, with crusty bread for dunking.
[Name] Cashew Mushroom Stroganoff [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-06T05:47:00Z [Description] Make and share this Cashew Mushroom Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "4", "1", "4", "4", "3", NA, NA, "4"] [RecipeIngredientParts] ["cashew nuts", "onions", "garlic", "mushroom", "tamari soy sauce", "tomato paste", "sour cream", "parsley", "paprika", "brown rice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1606.6 [FatContent] 80.7 [SaturatedFatContent] 30.9 [CholesterolContent] 75.9 [SodiumContent] 1684.6 [CarbohydrateContent] 192.5 [FiberContent] 12.1 [SugarContent] 14.2 [ProteinContent] 37.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place cashews in a shallow pan and warm slightly in a 250 degree oven. Keep warm until serving.", "Then, in a large saucepan, heat oil over medium heat and saute garlic and onions until onions are soft but not brown.", "Add mushrooms and tamari soy sauce and cook until tender.", "Add tomato paste and mix thoroughly, cooking about 2-3 minutes.", "Slowly add sour cream, combining all ingredients well.", "Serve stroganoff over a bed of brown rice, cover with toasted cashew nuts and garnish with the parsley and paprika." ]
[Name] Chicken Breasts with Spicy Honey Orange Glaze [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 1999-12-05T08:45:00Z [Description] Make and share this Chicken Breasts with Spicy Honey Orange Glaze 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/52/97/piclo6Dn1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/01495240188.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/01466299315.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/piceE0jpj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/pic1Z834w.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/picI1pWCN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/pic95MJpN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/52/97/picShhGAG.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "Healthy", "High In...", "Spicy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "1/2", "1 1/4", "4", "1", "1/2"] [RecipeIngredientParts] ["honey", "orange zest", "garlic", "salt", "red pepper flakes", "boneless skinless chicken breast halves", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 65.0 [Calories] 246.2 [FatContent] 6.6 [SaturatedFatContent] 1.4 [CholesterolContent] 75.5 [SodiumContent] 462.2 [CarbohydrateContent] 21.4 [FiberContent] 0.3 [SugarContent] 20.6 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes.", "Rinse chicken with cold water and pat dry. Season lightly with salt.", "In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.", "Turn chicken, cook another 4 minutes until just cooked through.", "Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min.", "Serve chicken breasts with honey-orange glaze spooned over the top." ]
[Name] Heavenly Chocolate Honey Dip [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-05T08:52:00Z [Description] Make and share this Heavenly Chocolate Honey Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["nonfat sour cream", "honey", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 8.0 [Calories] 429.4 [FatContent] 4.6 [SaturatedFatContent] 2.8 [CholesterolContent] 11.5 [SodiumContent] 100.2 [CarbohydrateContent] 101.1 [FiberContent] 7.3 [SugarContent] 79.5 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a small bowl, combine all ingredients until well blended. Cover and chill until ready to serve. Serve with assorted fresh fruits (such as strawberries, pineapple chunks, kiwifruit rounds, grapes and apple wedges], assorted dried fruits (such as apricots, apples and pears], and/or with chunks of angel food cake.
[Name] Blueberry Dream Cake [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 1999-12-05T08:54:00Z [Description] Make and share this Blueberry Dream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1 1/2", "1/3", "2", "1", "3", "2", "2", "1", "2/3", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "butter", "vanilla", "fresh blueberries", "frozen blueberries", "all-purpose flour", "low-fat plain yogurt", "egg", "granulated sugar", "vanilla", "lemons", "orange"] [AggregatedRating] 1.0 [ReviewCount] 2.0 [Calories] 257.5 [FatContent] 6.3 [SaturatedFatContent] 3.7 [CholesterolContent] 32.8 [SodiumContent] 121.3 [CarbohydrateContent] 46.7 [FiberContent] 1.8 [SugarContent] 31.1 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F (180C]. Combine flour, sugar, baking powder, butter, egg whites, and vanilla. Mix well. Press onto bottom of 10 inch springform pan. Layer blueberries on base. In large bowl combine flour, yogurt, egg, sugar, vanilla, and lemon rind. Mix until smooth. Pour over blueberries. Bake 60-70 minutes or until cake is firm and golden.
[Name] Chicken Liver Parfait [AuthorId] 1992 [AuthorName] Jackie Roe-Lawton [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-05T13:46:00Z [Description] nan [Images] character(0) [RecipeCategory] Chicken Livers [Keywords] ["Chicken", "Beef Organ Meats", "Beef Liver", "Poultry", "Meat", "Very Low Carbs", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "900", "9", "8", "1", NA] [RecipeIngredientParts] ["sweet sherry", "chicken livers", "eggs", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4650.2 [FatContent] 391.1 [SaturatedFatContent] 208.1 [CholesterolContent] 7517.1 [SodiumContent] 1606.2 [CarbohydrateContent] 30.1 [FiberContent] 0.5 [SugarContent] 5.8 [ProteinContent] 243.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Bring cream to simmering point. Puree all other ingredients.", "Slowly pour in the cream, and pass through a fine chinois or sieve. Cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4.", "Chill, keeping tightly wrapped, to avoid oxidisation.", "Cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. Re wrap immediately after cutting.", "Serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well." ]
[Name] Circle of Hearts Cherry Bread [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 1999-12-05T08:56:00Z [Description] Make and share this Circle of Hearts Cherry Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/2", "2", "1", "1/2", "1/2", "16", "1", "1", "2", "1", "1", "3"] [RecipeIngredientParts] ["maraschino cherry", "maraschino cherry juice", "cornstarch", "reduced fat margarine", "walnuts", "granulated sugar", "hot water", "reduced fat margarine", "egg", "powdered sugar", "skim milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.3 [FatContent] 9.3 [SaturatedFatContent] 1.9 [CholesterolContent] 14.0 [SodiumContent] 453.2 [CarbohydrateContent] 31.9 [FiberContent] 1.0 [SugarContent] 13.2 [ProteinContent] 3.8 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] To prepare filling, combine cherries, cherry juice, cornstarch, 1 tablespoon margarine, walnuts, and almond extract in a saucepan. Cook over medium heat until very thick and clear, stirring constantly. Remove from heat and set aside. Prepare a baking sheet with cooking spray; set aside. Prepare a six ounce custard cup with cooking spray; set aside. To prepare bread, combine hot roll mix, foil packet, granulated sugar, hot water, remaining margarine, and egg in a mixing bowl. Mix well. Onto a lightly floured surface, shape dough into a ball. Knead five minutes, or until smooth. Cover and let rest five minutes. On a lightly floured surface, roll dough into a 18 x 12\" rectangle. Spread filling over dough within half inch of edges. Starting with 18 inch side, roll up tightly, pressing edges to seal. Place seam side down on prepared baking sheet. Join ends to form ring, placing prepared custard cup bottom side up in center of ring. Pinch ends of dough to seal. WIth scissors or sharp knife, cut from outside edge of ring to within half inch of inside of ring, making fourteen cuts 1 1/4 to 1 1/2 inches apart. Turn two cut sections on their sides in opposite directions to form heart shape. Repeat to make seven hearts. Cover and let rise 30 minutes on wire rack set over large pan to which hot water has been added. Preheat oven to 375. Bake for 35 minutes, or until golden brown. Carefully remove custard cup. Cool completely. To prepare glaze, combine powdered sugar and milk. Mix until drizzling consistency. Drizzle over bread, outlining hearts.
[Name] Strawberries Romanoff [AuthorId] 1992 [AuthorName] Jackie Roe-Lawton [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-12-05T13:49:00Z [Description] Make and share this Strawberries Romanoff recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Russian", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["strawberry", "icing sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash, hull and slice the strawberries lengthwise - from top to bottom. Place in a glass bowl and cover, prior to putting in the fridge to keep cool. Whip cream to the floppy stage, and add sieved icing sugar, and a complementary liqueur such as Grand Marnier - a harsh flavour would not sit well with the Replace cream in fridge until service.
[Name] Chocolate Mousse [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-05T08:56:00Z [Description] Make and share this Chocolate Mousse recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "1", "4", "1/4", "8"] [RecipeIngredientParts] ["vanilla yogurt", "cocoa powder", "pure vanilla extract", "hot water", "artificial sweetener"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 218.2 [FatContent] 12.1 [SaturatedFatContent] 8.2 [CholesterolContent] 31.9 [SodiumContent] 127.0 [CarbohydrateContent] 22.7 [FiberContent] 4.8 [SugarContent] 15.1 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dissolve coffee creamer in hot water and mix until all is dissolved. In a mixing bowl put yogurt, cocoa, Equal and Vanilla. Beat at medium speed with a mixer for 40 seconds. Add coffee creamer/water mix. Beat at high speed for 4 minutes, scraping sides of the bowl with a spatula. Place in refrigerator and chill for several hours. Serve with a sprig of mint.
[Name] Potato Soup II [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-12-05T10:48:00Z [Description] Make and share this Potato Soup II recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "4", "3", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["chicken broth", "salt", "potatoes", "yellow onions", "chervil", "parsley", "butter"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 183.0 [FatContent] 7.8 [SaturatedFatContent] 4.6 [CholesterolContent] 24.2 [SodiumContent] 551.0 [CarbohydrateContent] 23.7 [FiberContent] 3.0 [SugarContent] 3.0 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] 8 1 cup servings [RecipeInstructions] Bring chicken broth to a quick boil, reduce heat and add the potatoes and onions. Add salt. Cover and simmer for about 20 minutes. Mash the potatoes into the broth. But make it a small chunky bits Add the rest of the ingredients and simmer for 5 minutes more. Serve with a loaf of French bread. We like to take the bread and dip it into the soup. We also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.
[Name] Christmas Surprise Cake [AuthorId] 1538 [AuthorName] Duckie067 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 1999-12-05T11:00:00Z [Description] Make and share this Christmas Surprise Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Christmas", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2 - 2", "1"] [RecipeIngredientParts] ["instant vanilla pudding", "cream cheese", "milk", "pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.7 [FatContent] 21.6 [SaturatedFatContent] 13.6 [CholesterolContent] 68.8 [SodiumContent] 363.9 [CarbohydrateContent] 18.5 [FiberContent] 0.4 [SugarContent] 14.0 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare cake mix as to directions on the box, taking out enough batter for 3 - 4 cupcakes. Bake in an oblong pan and bake the cupcakes as well at the same time. Cool cake. Beat the instant pudding, milk, and cream cheese. Add the 1/2 cup of milk here if it is too thick. \"Frost\" the top of the cake with this mixture. Top with the crushed pineapple and chill. Serve with Cool Whip Topping.
[Name] Mexican Cornbread [AuthorId] 1993 [AuthorName] K. Long [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-05T14:07:00Z [Description] Make and share this Mexican Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Mexican", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "2", "2/3"] [RecipeIngredientParts] ["beef", "whole kernel corn", "onion", "eggs", "cheese", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5192.7 [FatContent] 420.3 [SaturatedFatContent] 182.0 [CholesterolContent] 993.0 [SodiumContent] 5186.7 [CarbohydrateContent] 235.4 [FiberContent] 21.2 [SugarContent] 53.3 [ProteinContent] 123.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix one Package of cornbread mix per directions. Pour in greased iron skillet. Cook hamburger and onion. Drain off grease and pour hamburger and onion over the cornbread in the skillet. Sprinkle over this one cup of the grated cheese, then add the corn on top of this. Then add the second package of cornbread mix (again mixed per directions]. Bake at 400 degrees until done in the middle. Finally when finished baking, put the last cup of cheese on top and melt. Serve and enjoy.
[Name] Eggnog Pancakes with Cranberry Sauce [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-05T20:52:00Z [Description] Make and share this Eggnog Pancakes with Cranberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "Winter", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["egg", "vanilla extract", "nutmeg", "cranberry sauce"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 371.1 [FatContent] 7.8 [SaturatedFatContent] 3.5 [CholesterolContent] 81.8 [SodiumContent] 593.1 [CarbohydrateContent] 67.3 [FiberContent] 1.9 [SugarContent] 32.4 [ProteinContent] 8.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place pancake mix in a bowl. In a another bowl, whisk egg, eggnog, vanilla and nutmeg; stir into pancake mix just until moistened. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce.
[Name] Easy 3-Step Holiday Cherry Pie [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-05T20:49:00Z [Description] Make and share this Easy 3-Step Holiday Cherry Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/09/picE0I8A6.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1"] [RecipeIngredientParts] ["cherry pie filling", "egg", "water"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 273.8 [FatContent] 8.8 [SaturatedFatContent] 1.4 [CholesterolContent] 18.6 [SodiumContent] 192.1 [CarbohydrateContent] 45.9 [FiberContent] 1.0 [SugarContent] 0.0 [ProteinContent] 2.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place one ready-made pie crust in a pie pan. Pour in pie filling. Using remaining pie crust, cut holly-leaf shapes (or any shape you prefer] and decorate pie edge. Mix together beaten egg with water, brush on decorations. Bake at 425-degrees for 40 minutes or until crust is golden brown.
[Name] Traditional British Pudding [AuthorId] 1992 [AuthorName] Jackie Roe-Lawton [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-05T13:53:00Z [Description] Make and share this Traditional British Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] [NA, NA, NA, "4", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["butter", "eggs", "milk", "sugar", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2114.3 [FatContent] 196.4 [SaturatedFatContent] 116.6 [CholesterolContent] 1484.5 [SodiumContent] 706.9 [CarbohydrateContent] 40.7 [FiberContent] 0.0 [SugarContent] 2.1 [ProteinContent] 53.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["This can be cooked and served in individual dishes.", "Butter the bread, and cut off the crusts.", "Layer in dishes, greased with butter,with bread & dried fruit alternate layers, finishing with a bread layer The mixture is to be soaked with an egg, cream and milk liquid - 4 eggs to set a litre of milk - sprinkle sugar and nutmeg on the top of each pudding and place in a bain marie in a moderate oven.", "Cook until set, and serve hot (Yorkshire] or cold (Hampshire] with cream or custard.", "." ]
[Name] Eggnog Cheesecake [AuthorId] 1727 [AuthorName] Laniakea [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 1999-12-05T20:51:00Z [Description] This is a beautiful dessert. Especially if you go to the trouble of placing the cookies and ribbon around the outer edge of the cheesecake. My family asks for this every Christmas, and my husband loves to take it to work parties for the rave reviews. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Christmas", "Weeknight", "No Cook", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/3", "3", "16", "2", "2", "2", "1", "1/8", NA, NA, NA] [RecipeIngredientParts] ["graham cracker crumbs", "margarine", "cream cheese", "milk", "instant vanilla pudding", "French vanilla instant pudding", "rum", "nutmeg", "Cool Whip", "parchment paper"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 293.0 [FatContent] 19.4 [SaturatedFatContent] 10.0 [CholesterolContent] 72.3 [SodiumContent] 446.7 [CarbohydrateContent] 24.0 [FiberContent] 0.1 [SugarContent] 20.9 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Trace springform pan onto a piece of parchment. Place in bottom of pan before continuing. (This will help in getting cake out of pan easier]. Reserve one cookie for garnish, if desired. Cut 1 inch piece off one end of each of the remaining cookies. Crush 1 inch pieces into crumbs; set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and margarine until well mixed. Press crumb mixture firmly into bottom of 9-inch springform pan. Beat cream cheese at low speed until smooth. Gradually add 1 cup of the eggnog, blending until mixture in very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill until firm, about 3 hours. Run hot metal spatula or knife around edges of pan before removing sides of pan. Press remaining cookies, cut side down, into sides of cake. Wrap ribbon around cookies and tie. Just before serving garnish with Cool Whip and reserved cookie, if desired. Tie ribbon around cake if desired.
[Name] Dipping Sauce [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Dipping Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/8", "1/4", "1/8"] [RecipeIngredientParts] ["garlic", "salt", "vinegar", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1173.8 [CarbohydrateContent] 12.7 [FiberContent] 1.1 [SugarContent] 0.5 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 1/4 cups [RecipeInstructions] "Combine all ingredients; serve with hot egg rolls."
[Name] Panettone [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-06T02:18:00Z [Description] Make and share this Panettone recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Fruit", "European", "Healthy", "Winter", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/8", "1", "2", "3", "2", "8", "1/2", "1/2", "3"] [RecipeIngredientParts] ["all-purpose flour", "salt", "fast-rising active dry yeast", "water", "sugar", "eggs", "reduced-calorie margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.1 [FatContent] 7.6 [SaturatedFatContent] 2.4 [CholesterolContent] 99.6 [SodiumContent] 170.7 [CarbohydrateContent] 48.5 [FiberContent] 3.1 [SugarContent] 9.7 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Sift together flour and salt onto sheet of wax paper; set aside. .", "In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes.", "In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined.", "Continue to beat while adding orange peel and brandy extract.", "Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes. Add dried fruit, beating until thoroughly combined.", "Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes.", "Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking spray. Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes.", "Reduce oven temperature to 325 F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly]. Unmold onto wire rack and let cool." ]
[Name] Instant Cappuccino Mix [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-06T02:08:00Z [Description] Make and share this Instant Cappuccino Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["instant coffee", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 810.6 [FatContent] 1.6 [SaturatedFatContent] 1.0 [CholesterolContent] 38.4 [SodiumContent] 1031.6 [CarbohydrateContent] 127.0 [FiberContent] 0.0 [SugarContent] 122.0 [ProteinContent] 70.8 [RecipeServings] nan [RecipeYield] 20 cups [RecipeInstructions] Combine all ingredients in bowl. Pour into wide-mouth jars for gifts. On label include instructions: TO SERVE, PUT 1/4 CUP MIX IN MUG. ADD 1 CUP BOILING WATER. NOTE: Coffee can be flavored, such as hazelnut or vanilla.
[Name] Icy Holiday Punch [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 1999-12-07T19:10:00Z [Description] Make and share this Icy Holiday Punch 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/53/15/pic3wU7cx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/picthJbRu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/picCIZkEd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/pic6a04KH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/picY4JNSp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/piciqAlmy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/picDVEJNd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/pic9ejn7I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/picjbeu1k.jpg"] [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Pineapple", "Tropical Fruits", "Fruit", "Potluck", "Christmas", "For Large Groups"] [RecipeIngredientQuantities] ["1", "3/4", "2", "46", "6", "2"] [RecipeIngredientParts] ["cherry gelatin", "sugar", "boiling water", "cold water", "ginger ale"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 54.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.3 [CarbohydrateContent] 13.8 [FiberContent] 0.1 [SugarContent] 12.7 [ProteinContent] 0.1 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] In a 4-quart freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl, stir in ginger ale just before serving.
[Name] Breakfast Wassail [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-07T19:16:00Z [Description] Make and share this Breakfast Wassail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Christmas", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["64", "32", "12", "12", "3", "1"] [RecipeIngredientParts] ["cranberry juice", "cinnamon sticks", "water"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 92.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 23.1 [FiberContent] 0.2 [SugarContent] 20.7 [ProteinContent] 0.2 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan combine juices, concentrates and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add water if desired. Serve hot or cold
[Name] Raspberry-White Chocolate Cream Cake [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-07T19:11:00Z [Description] Make and share this Raspberry-White Chocolate Cream Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "1/8", "1", "1", "1/8", "2", "3", "2 1/4", "1 1/2", "2 1/4", "1/2", "1 2/3", "3", "1", "3", "3 1/2", "4", "1/4", "1/2"] [RecipeIngredientParts] ["sugar", "cornstarch", "salt", "butter", "margarine", "white chocolate baking bar", "all-purpose flour", "sugar", "baking powder", "salt", "heavy whipping cream", "eggs", "white chocolate baking bar", "powdered sugar", "butter", "margarine"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 444.3 [FatContent] 17.3 [SaturatedFatContent] 10.4 [CholesterolContent] 80.7 [SodiumContent] 207.1 [CarbohydrateContent] 69.7 [FiberContent] 0.5 [SugarContent] 54.0 [ProteinContent] 4.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Prepare Raspberry Filling: Mix 1/4 cup sugar, corn starch and 1/8 tsp. salt in a 1 1/2-quart saucepan. Stir in wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in wine cooler, butter, 1/8 tsp. almond and food coloring. Cover and refrigerate until chilled. Prepare cake: Heat oven to 350-degrees. Grease and flour 2 round cake pans, 8-inchs or 9-inches. Heat white baking bar over low heat, stirring occasionally, until melted; cool. Mix flour, 1 1/2 cups sugar, baking powder and 1/2 tsp. salt; reserve. Beat whipping cream in chilled large bowl until stiff; reserve. Beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and 1 tsp. almond extract. Fold egg mixture into whipping cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until they test done. Cool 10 minutes; remove from pans. Cool completely on wire racks. Fill layers with Raspberry Filling. Prepare White Chocolate Frosting: Heat white baking bar over low heat, stirring occasionally, until melted; cool. Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency. If necessary, stir in additional wine cooler, 1 teaspoon at a time. Spread over side and top of cake.
[Name] Noel Ice Cream Cups [AuthorId] 1727 [AuthorName] Laniakea [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-12-07T19:07:00Z [Description] Make and share this Noel Ice Cream Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Kid Friendly", "Christmas", "< 60 Mins", "Refrigerator", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["vanilla ice cream", "pecans", "red maraschino cherries", "green maraschino cherries", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 187.6 [FatContent] 10.5 [SaturatedFatContent] 5.4 [CholesterolContent] 26.8 [SodiumContent] 52.5 [CarbohydrateContent] 21.5 [FiberContent] 0.9 [SugarContent] 19.0 [ProteinContent] 2.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine ice cream, pecans, cherries and extracts; mix well. Fold in M&M's. Spoon into paper-lined muffin cups and freeze at least 30 minutes. Sprinkle with chopped M&M's.
[Name] Candied Citrus Peel [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-12-08T03:04:00Z [Description] Make and share this Candied Citrus Peel 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/53/19/picx8NCCs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/picxvq1UH.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/2"] [RecipeIngredientParts] ["lemons", "oranges", "granulated sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 61.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 16.6 [FiberContent] 1.2 [SugarContent] 13.6 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith. Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips. Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water. Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny. Spread peel on a sheet of foil to cool, separating the strips. Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.
[Name] Soft Molasses Cookies & Icing [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-08T03:04:00Z [Description] Make and share this Soft Molasses Cookies & Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "3/4", "3", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "white sugar", "egg", "molasses", "sour cream", "all-purpose flour", "baking soda", "salt", "ginger", "cinnamon"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 93.9 [FatContent] 4.7 [SaturatedFatContent] 2.9 [CholesterolContent] 15.9 [SodiumContent] 140.1 [CarbohydrateContent] 12.1 [FiberContent] 0.2 [SugarContent] 5.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 48-60 cookies [RecipeInstructions] ["Preheat oven to 375 degrees F (190 degrees C]. Cream butter or margarine and gradually blend in sugar until light and fluffy.", "Beat in egg and molasses.", "Add sour cream alternately with sifted dry ingredients. (May substitute 3/4 cup undiluted evaporated milk with 3/4 Tablespoon vinegar for the sour cream.]", "Drop by teaspoonfuls on ungreased cookie sheet. Bake 10 to 12 minutes at 375 degrees.", "Cookies can be iced with a mixture of confectioners' sugar and milk or just sprinkled with confectioners' sugar." ]
[Name] Sticky Toffee Pudding with Toffee Sauce [AuthorId] 1992 [AuthorName] Jackie Roe-Lawton [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-12-08T03:07:00Z [Description] Make and share this Sticky Toffee Pudding with Toffee Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "8", "1", "6", "1/2", "2", "1", "1", "4", "2", "4"] [RecipeIngredientParts] ["demerara sugar", "butter", "plain flour", "baking powder", "sugar rolled dates", "water", "eggs", "bicarbonate of soda", "vanilla essence", "demerara sugar", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 387.5 [FatContent] 15.7 [SaturatedFatContent] 9.4 [CholesterolContent] 87.2 [SodiumContent] 326.4 [CarbohydrateContent] 57.6 [FiberContent] 0.8 [SugarContent] 35.6 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put everything except the flour and eggs in a bowl, and leave for about two hours. Liquidise, adding the flour and the eggs. This can be kept for up to two weeks in a covered container in a fridge. You will need eight 6 oz (175 g] metal pudding basins or eight 3 inch (7.5 cm] ramekin dishes, lightly greased. Place them on a cookie sheet and divide the batter equally among them. The oven should be 350 F or 180 C. Cook at about 180 degrees C for about 25 minutes or until just firm. Place all ingredients in a pan and melt gently to make a smooth light coloured sauce. To serve, cover with the toffee sauce, and dust with icing sugar.
[Name] Holiday Poke Cake [AuthorId] 1727 [AuthorName] Laniakea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-08T03:06:00Z [Description] Make and share this Holiday Poke Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/pic1DMXCT.jpg" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "12"] [RecipeIngredientParts] ["boiling water", "red gelatin", "Cool Whip"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 117.2 [FatContent] 7.2 [SaturatedFatContent] 6.2 [CholesterolContent] 0.0 [SodiumContent] 40.9 [CarbohydrateContent] 12.9 [FiberContent] 0.0 [SugarContent] 12.6 [ProteinContent] 0.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place cake layers, top side up, in two 9\" round cake pans. Pierce cake with large fork at 1/2\" intervals. Stir 1 cup of the boiling water into each flavor gelatin in seperate bowls 2 minutes or until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over the other. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the Cool Whip. Unmold second cake layer; place on first cake layer. Frost with remaining Cool Whip. Refrigerate until ready to serve
[Name] Ohio Buckeyes [AuthorId] 1762 [AuthorName] lkadlec [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-08T04:14:00Z [Description] Make and share this Ohio Buckeyes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["12", "2/3", "1", "1", "6", "6", "3"] [RecipeIngredientParts] ["creamy peanut butter", "margarine", "vanilla", "confectioners' sugar", "chocolate"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 752.9 [FatContent] 45.6 [SaturatedFatContent] 14.0 [CholesterolContent] 4.3 [SodiumContent] 365.9 [CarbohydrateContent] 81.9 [FiberContent] 4.2 [SugarContent] 73.2 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] 9 dozen [RecipeInstructions] Mix together peanut butter,margarine,vanilla and sugar. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted chocolate paraffin mixture. Drop onto wax paper to harden. Chill.
[Name] Balsamic Dressing And/or Marinade [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T12:18:00Z [Description] Make and share this Balsamic Dressing And/or Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "1/2", "2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["water", "olive oil", "sesame seeds", "pepper", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1177.0 [FatContent] 117.0 [SaturatedFatContent] 16.2 [CholesterolContent] 0.0 [SodiumContent] 616.0 [CarbohydrateContent] 27.7 [FiberContent] 2.4 [SugarContent] 20.2 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Except for the olive oil, combine all ingredients in a bottle. Shake vigorously to blend. Pour in oil. Shake again. Serve as a salad dressing or as a fish marinade.
[Name] Christmas Cherry Cake [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-12-09T12:26:00Z [Description] Make and share this Christmas Cherry Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "Winter", "Christmas", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1/2", "1", "1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["sugar", "eggs", "flour", "baking powder", "salt", "vanilla", "cherries", "dates", "pecans", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7622.1 [FatContent] 496.3 [SaturatedFatContent] 164.9 [CholesterolContent] 744.0 [SodiumContent] 1907.9 [CarbohydrateContent] 799.4 [FiberContent] 126.1 [SugarContent] 558.5 [ProteinContent] 109.4 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Mix sugar, eggs, flour, baking powder, salt and vanilla. Put cherries, dates and pineapple through food grinder on coarse. Add ground fruit to sugar mixture; also add pecans and coconut. You will have to use your hands to mix. Grease and flour angel food cake pan. Place mixture evenly in bottom and cover with waxed paper, then brown paper. Tie with string to close. Bake at 350 degrees for one hour. When cool, pour sherry over and sit until Christmas.
[Name] Oreo Cookie Pie [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Oreo Cookie Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "< 60 Mins", "Refrigerator", "Freezer"] [RecipeIngredientQuantities] ["36", "1/2", "2", "1", "2", "1"] [RecipeIngredientParts] ["margarine", "vanilla ice cream", "peanuts", "Cool Whip Topping"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 714.2 [FatContent] 48.3 [SaturatedFatContent] 18.7 [CholesterolContent] 78.0 [SodiumContent] 413.2 [CarbohydrateContent] 61.8 [FiberContent] 4.2 [SugarContent] 40.4 [ProteinContent] 12.8 [RecipeServings] 12.0 [RecipeYield] 1 pie [RecipeInstructions] Mix together crushed cookies and melted butter. Press 2/3 into bottom of oblong pan to make a crust. Layer ice cream on top of crust. Cover with chocolate topping. Sprinkle peanuts on top of chocolate. Add the rest of the cookie mixture on top. Spread Cool Whip on top of cookies. Freeze 2 hours and serve.
[Name] Oreo Cookie Pie II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Oreo Cookie Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "3/4", "3/4", "3/4", "1/2"] [RecipeIngredientParts] ["salt", "sugar", "pecans", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.6 [FatContent] 15.2 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 190.2 [CarbohydrateContent] 47.4 [FiberContent] 2.1 [SugarContent] 37.2 [ProteinContent] 4.6 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Beat egg whites with pinch of salt to a soft peak. Gradually add sugar until stiff. Fold in cookies, pecans and vanilla. Spread into greased pie pan. Bake at 350 degrees for 35 minutes, cool in refrigerator. Spread Cool Whip over top and add a few cookie crumbs.
[Name] Pixies [AuthorId] 1753 [AuthorName] Will Parkinson1 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 1999-12-09T12:35:00Z [Description] Make and share this Pixies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1/2", "2", "4", "2", "4", NA] [RecipeIngredientParts] ["flour", "salt", "baking powder", "vanilla", "granulated sugar", "eggs", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.9 [FatContent] 3.2 [SaturatedFatContent] 1.0 [CholesterolContent] 14.1 [SodiumContent] 46.4 [CarbohydrateContent] 10.5 [FiberContent] 0.4 [SugarContent] 6.7 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 60 pixies [RecipeInstructions] Sift flour, salt and baking powder together in a large bowl. Mix oil, melted cooled chocolate and sugar in separate bowl. Add eggs, one at a time. Mix well. Stir in vanilla. Gradually add sifted dry ingredients until ingredients are just combined. Chill thoroughly. Drop by tablespoonfuls into powdered sugar and shape into balls. Place about 2: apart on lightly greased baking sheets. Bake at 350 for about 14 minutes.
[Name] Chicken Chowder [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T12:20:00Z [Description] Make and share this Chicken Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "4", "1/2", "2", "2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["chicken breast halves", "water", "salt", "potatoes", "carrots", "tomatoes", "black pepper", "tarragon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 160.9 [FatContent] 3.8 [SaturatedFatContent] 1.0 [CholesterolContent] 23.2 [SodiumContent] 350.1 [CarbohydrateContent] 23.3 [FiberContent] 3.0 [SugarContent] 4.5 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine first 3 ingredients in a Dutch oven; bring to a boil.", "Cover, reduce heat and simmer 30 to 45 minutes or until chicken is tender.", "Remove chicken from broth, reserving 3 cups broth in Dutch oven.", "Remove the meat from the bones and cut into bite size pieces; set aside.", "Add potatoes and carrots to broth; bring to a boil, cover, reduce heat, and simmer 10 to 15 minutes.", "Add chicken, corn, diced tomatoes, pepper, and optional tarragon (if desired]; cover and simmer 15 minutes or until vegetables are tender, stirring occasionally." ]
[Name] Helen's Crab Stuffed Potatoes [AuthorId] 25843 [AuthorName] Crab Place [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 1999-12-09T12:23:00Z [Description] This week's recipe is another local award-winning recipe from the Annual Hard Crab Derby in Crisfield, Maryland. Many of our recipes are derived from the local community and are featured in this annual derby event. Some history of the Hard Crab Derby, held every Labor Day, follows: "The first derby was held fifty-two years ago in 1947. This first derby was a simple, uncomplicated affair by today's standards. It consisted of a number of crabs being unceremoniously dumped in the center of a circle which was painted on the street in front of the Post Office. From these humble beginnings the National Hard Crab Derby has grown into one of Crisfield's most successful festivals. The derby has changed locations many times and is now held on the grounds of the Somers Cove Marina. The race format has also been altered. Instead of the crabs being dumped in the center of a circle, they each have their own "starting gate". Once this gate is opened the crabs scurry down a platform to the finish line. In addition to the regular crab derby there is now a governor's cup race in which the governors of the states which constitute our union enter a crab contestant. Entries from Hawaii (1967) and Alaska (1968) have even won this race. The first cooking contest was held in 1965. This popular event was won in that year by Nina Coons of Marion Station. Nina entered a delicious crab casserole as her award winning recipe. Because of its superior cooking facilities, the contest has been held in Crisfield High School. Winning chefs have been mainly from Maryland with a few from Delaware and Pennsylvania." [Images] character(0) [RecipeCategory] Crab [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "1", "1/4", "1/4", "1/4", "1", "1 1/2", "1/4", "1/4", "4"] [RecipeIngredientParts] ["baking potatoes", "sour cream", "green pepper", "pepper", "cheese", "milk", "mayonnaise", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 469.2 [FatContent] 16.8 [SaturatedFatContent] 9.4 [CholesterolContent] 131.6 [SodiumContent] 685.8 [CarbohydrateContent] 47.0 [FiberContent] 3.9 [SugarContent] 4.2 [ProteinContent] 32.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Bake potatoes 45 minutes or until done. Cut each potato in half lengthwise and carefully scoop out the potato pulp, leaving about 1/4\" shell. Set aside. Put potato pulp and milk in large mixing bowl and beat until well blended. Add sour cream, mayonnaise, green pepper, salt and pepper. Mix well. Mix crab meat and seafood seasoning, add to other ingredients. Set aside. In medium bowl, beat egg whites until foamy. Stir into crab mixture. Fill each potato shell with an equal amount of the crab mixture. Sprinkle cheese on each potato half. Place stuffed potato shells in roasting pan. Bake at 350 degrees until brown (about 20 minutes]. Garnish as desired.
[Name] Chocolate Almond Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T12:21:00Z [Description] Make and share this Chocolate Almond Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/8", "1/4", "2"] [RecipeIngredientParts] ["butter", "salt", "almond flavored liqueur"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1791.8 [FatContent] 123.0 [SaturatedFatContent] 65.3 [CholesterolContent] 149.4 [SodiumContent] 600.6 [CarbohydrateContent] 158.2 [FiberContent] 19.3 [SugarContent] 122.6 [ProteinContent] 19.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a heavy-gauge saucepan over low heat, combine chocolate morsels, cream, butter and salt, stirring until smooth; remove from heat. Stir in almonds and liqueur; cool slightly. Serve warm over ice cream. Refrigerate. Reheating Sauce: Reheat sauce over low heat, stirring until smooth.
[Name] Pumpernickel Bread [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T12:30:00Z [Description] Make and share this Pumpernickel Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Vegan", "Low Cholesterol", "Healthy", "Bread Machine", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["9", "1/4", "1", "2", "1 1/4", "2", "2", "3 1/2"] [RecipeIngredientParts] ["water", "dark molasses", "margarine", "butter", "bread machine flour", "salt", "active dry yeast", "bread machine quick-acting active dry yeast"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1604.2 [FatContent] 17.4 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 4836.4 [CarbohydrateContent] 323.6 [FiberContent] 26.2 [SugarContent] 48.7 [ProteinContent] 42.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Bake on Whole Wheat Cycle"
[Name] Coconut Dream Bars [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 1999-12-09T12:39:00Z [Description] Make and share this Coconut Dream Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Nuts", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1/2", "2", "2", "1 1/2", "1"] [RecipeIngredientParts] ["light brown sugar", "margarine", "flour", "brown sugar", "salt", "eggs", "vanilla", "coconut", "walnuts"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 4295.9 [FatContent] 260.3 [SaturatedFatContent] 102.5 [CholesterolContent] 372.0 [SodiumContent] 2513.7 [CarbohydrateContent] 468.1 [FiberContent] 32.0 [SugarContent] 334.4 [ProteinContent] 53.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix sugar, margarine and flour together. Bake in 400 degrees oven for 10 minutes. Spread topping on top of cake. Bake at 350 degrees for 20 minutes.
[Name] Pumpernickel Bread [AuthorId] 1994 [AuthorName] capted [CookTime] PT4H20M [PrepTime] PT10M [TotalTime] PT4H30M [DatePublished] 1999-12-09T12:38:00Z [Description] Make and share this Pumpernickel Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/picWhN4EI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/5335.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "Weeknight", "Bread Machine", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2", "1/4", "1 1/2", "1/2", "1", "4", "2", "1 1/2", "1/4", "3", "1/2", "2", "2"] [RecipeIngredientParts] ["water", "canola oil", "molasses", "white bread flour", "whole wheat flour", "sugar", "salt", "yellow cornmeal", "white cornmeal", "cocoa powder", "instant decaffeinated coffee", "caraway seeds", "active dry yeast"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 170.2 [FatContent] 3.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.2 [SodiumContent] 300.4 [CarbohydrateContent] 32.7 [FiberContent] 2.8 [SugarContent] 6.6 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Load bread machine according to machine standards. Use this recipe on the whole wheat cycle but can be made on the white or delay cycles.
[Name] Peanutty Chocolate Fudge [AuthorId] 1556 [AuthorName] Strawberry Girl [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 1999-12-09T12:34:00Z [Description] I work for Nestle in Canada and a couple of weeks ago we hand wrapped and delivered 1200 samples of this to the people in our building. It is really, really yummy. (Trust me, I ate enough while wrapping to get a good idea!) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/picXOHDM8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/picRwRdHJ.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 1/3", "1", "1/4", "1", "1", "1 1/2", "1", "3/4"] [RecipeIngredientParts] ["granulated sugar", "Carnation Evaporated Milk", "butter", "miniature marshmallows", "chocolate chips", "peanuts", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 115.9 [FatContent] 5.3 [SaturatedFatContent] 2.0 [CholesterolContent] 3.3 [SodiumContent] 26.7 [CarbohydrateContent] 16.6 [FiberContent] 0.7 [SugarContent] 14.2 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 72 pieces [RecipeInstructions] Line 12-x9-inch (3 L] baking dish with waxed paper; lightly butter paper. Set aside. In large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended. Turn in to prepared pan. Scatter small dollops of peanut butter over top. Using the tip of sharp knife, swirl peanut butter into fudge. Chill until set. Cut into 1 1/2 inch (4 cm] squares. Fudge can be frozen in sealed container for up to 1 month.
[Name] Broccoli Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 1999-12-09T12:51:00Z [Description] Make and share this Broccoli Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "5 1/2", "1/2", "1/4", "1", "5 1/2", NA] [RecipeIngredientParts] ["broccoli", "onion", "potatoes", "garlic", "water", "dried thyme", "pepper", "nutmeg", "milk", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 269.8 [FatContent] 10.4 [SaturatedFatContent] 6.2 [CholesterolContent] 37.6 [SodiumContent] 176.3 [CarbohydrateContent] 33.5 [FiberContent] 5.0 [SugarContent] 3.5 [ProteinContent] 13.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Peel broccoli stems and chop coarsely. Separate florets to make 2 cups and set aside. Coarsely chop remaining florets. In saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. Bring to a boil Reduce heat, cover and simmer 10 minutes or until potatoes are very tender. Meanwhile, steam reserved florets for 5 minutes or until tender-crisp. Set aside. In food processor or blender, puree soup in batches until smooth. Return to pan and add milk, heating through. Do not boil. Divide broccoli florets among 5 bowls and pour soup over each.
[Name] Cajun Rotelle and Red Beans [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T12:51:00Z [Description] Make and share this Cajun Rotelle and Red Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Cajun", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "2", "1", "1/4", "15", "2", "2"] [RecipeIngredientParts] ["rotelle pasta", "onion", "green bell pepper", "carrots", "cumin", "cayenne pepper", "kidney beans", "lemon juice", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.6 [FatContent] 3.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 233.5 [CarbohydrateContent] 124.4 [FiberContent] 20.7 [SugarContent] 4.3 [ProteinContent] 14.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, about 10 minutes, or according to package directions. After the pasta has cooked for 3 minutes, remove 1 cup of the cooking water. In a large frying pan over high heat, bring the reserved cooking water, onion, bell pepper, carrots, Cajun seasoning, cumin, and cayenne to a boil. Reduce heat to medium-high, cover and cook, stirring occasionally, until the vegetable are barely tender, 3-5 minutes. Reduce heat to low and stir in the beans, lemon juice, and oregano. Drain the pasta thoroughly. Add the pasta to the beans. Stir a nd toss to combine. To serve, divide among individual plates.
[Name] Chickpea Spread [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 1999-12-09T12:53:00Z [Description] Make and share this Chickpea Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Beans", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "2", "3", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chickpeas", "plain nonfat yogurt", "fresh lemon juice", "garlic cloves", "olive oil", "salt", "cumin", "allspice"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 580.4 [FatContent] 13.5 [SaturatedFatContent] 1.8 [CholesterolContent] 2.5 [SodiumContent] 2278.9 [CarbohydrateContent] 93.1 [FiberContent] 15.6 [SugarContent] 10.2 [ProteinContent] 24.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] In food processor or blender, combine chickpeas, yogurt, lemon juice, garlic, olive oil, salt, cumin and allspice with 1 tablespoon water. Puree until smooth. Serving Ideas : Serve with warm pitas.
[Name] Chunky Buttermilk-Cucumber Dressing [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T12:54:00Z [Description] Make and share this Chunky Buttermilk-Cucumber Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/8", "1/8", "2", "1/2", "1/4", "2", "2", "2", "2", "2", NA] [RecipeIngredientParts] ["cucumber", "salt", "granulated sugar", "vinegar", "buttermilk", "plain yogurt", "lemon juice", "fresh dill", "dried dill weed", "green onions", "fresh parsley", "dried parsley", "garlic", "pepper"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 105.4 [FatContent] 2.4 [SaturatedFatContent] 1.4 [CholesterolContent] 8.6 [SodiumContent] 307.9 [CarbohydrateContent] 17.1 [FiberContent] 1.5 [SugarContent] 10.3 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Peel cucumber. Cut in half lengthwise. Scrape out and discard seeds. Grate coarsely into small bowl. Stir in salt, sugar and vinegar. Let stand at least 10 minutes. Drain well. Discard liquid. In a jar with a tight-fitting lid, combine buttermilk, yogurt, lemon juice, dill, green onion, parsley, garlic, pepper and drained cucumber. Shake well to combine. Refrigerate. If refrigerated, this salad dressing will keep for 3 days.
[Name] Basmati Italiano [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 1999-12-09T12:55:00Z [Description] Make and share this Basmati Italiano recipe from Food.com. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["White Rice", "Long Grain Rice", "Rice", "European", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1/2", "1 -2", "1", "3/4", "1"] [RecipeIngredientParts] ["basmati rice", "parmesan cheese", "dry basil", "pepper", "salt", "garlic", "black olives", "sun-dried tomato", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 306.2 [FatContent] 6.4 [SaturatedFatContent] 2.1 [CholesterolContent] 7.3 [SodiumContent] 412.8 [CarbohydrateContent] 53.6 [FiberContent] 3.9 [SugarContent] 3.2 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook rice. Put cooked basmati into large mixing bowl. Toss hot rice with remaining ingredients using wooden spoons to avoid breaking grains. Serve immediately.
[Name] Orange-Date Loaves [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 1999-12-09T12:57:00Z [Description] Make and share this Orange-Date Loaves 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/53/43/picwEcAJS.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Healthy", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3/4", "2", "2", "1/2", "1/2", "2", "3/4", "1/3", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "eggs", "dates", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 284.5 [FatContent] 8.0 [SaturatedFatContent] 1.1 [CholesterolContent] 26.4 [SodiumContent] 167.4 [CarbohydrateContent] 49.7 [FiberContent] 2.4 [SugarContent] 23.6 [ProteinContent] 5.0 [RecipeServings] 16.0 [RecipeYield] 2 loaves [RecipeInstructions] In a large mixing bowl stir together flour, sugar, baking powder, orange peel, baking soda, and salt. In another mixing bowl stir together eggs, 1/2 cup of the thawed orange juice concentrate, the oil, and 1-1/2 cups water. Add to flour mixture. Stir by hand just until combined. Fold in dates and nuts. Divide mixture evenly between two greased 8\"x4\"x2\" loaf pans. Bake in a 350 degree oven for 50 to 55 minutes or until a toothpick inserted near the centers comes out clean. (Or, divide mixture evenly among four 5-1/2\"x3\"x2\" loaf pans and bake for 40 to 45 minutes or until loaves test done.]. Cool in pans for 10 minutes; remove from pans. Generously brush tops and sides of loaves with remaining orange juice concentrate. Cool thoroughly on wire racks. Wrap and store overnight before slicing.
[Name] Marinated Flank Steak with Citrus Salsa [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T12:58:00Z [Description] Make and share this Marinated Flank Steak with Citrus Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1 -2", "1", "1", "1/2", "3", "1/4", "2", "1", "1", "2", "1", NA, "1", "6"] [RecipeIngredientParts] ["grapefruit juice concentrate", "black pepper", "paprika", "water", "green onion", "parsley", "lime juice", "salt", "oranges", "grapefruit", "grapefruit", "tortillas"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 687.3 [FatContent] 24.5 [SaturatedFatContent] 9.2 [CholesterolContent] 154.2 [SodiumContent] 597.0 [CarbohydrateContent] 59.0 [FiberContent] 4.0 [SugarContent] 19.0 [ProteinContent] 55.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For marinade, in a small bowl combine thawed orange or grapefruit juice concentrate, finely chopped jalapeno pepper, black pepper and paprika. Reserve 2 tablespoons of the mixture of salsa. Add the water to remaining mixture. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. Place in a plastic bag set in a shallow dish. Pour marinade over steak; close bag. Marinate in the refrigerator 2 to 24 hours; turn bag occasionally. For salsa, in a nonmetallic bowl stir together the 2 tablespoons juice concentrate mixture, the onions, parsley, lime juice and salt. Add chopped oranges and grapefruit; stir gently. Cover and chill at least 30 minutes to blend flavors. Remove meat from bag. Discard marinade. Place meat on the grill rack of an uncovered grill. Grill directly over medium coals, turning once, allowing 12 to 14 minutes for medium-rare. Thinly slice meat. If desired, garnish with jalapenos and grapefruit slices. Serve with salsa and warmed tortillas. To Broil: Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. To warm tortillas, stack them and wrap in foil. Heat in a 350 degree oven for 10 minutes.
[Name] Orange-Herbed Roast Turkey [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T12:40:00Z [Description] Make and share this Orange-Herbed Roast Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "Roast", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1", "1", "1", "1/2", "6", "3/4", "1/2"] [RecipeIngredientParts] ["orange", "light-brown sugar", "light-brown sugar substitute", "poultry seasoning", "salt", "green onion", "fresh parsley", "turkey", "milk", "all-purpose flour", "salt", "poultry seasoning"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 532.2 [FatContent] 26.0 [SaturatedFatContent] 7.4 [CholesterolContent] 219.4 [SodiumContent] 383.6 [CarbohydrateContent] 3.5 [FiberContent] 0.4 [SugarContent] 1.2 [ProteinContent] 66.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees F. Remove rind from orange with a vegetable peeler, avoiding bitter white pith. Finely chop rind. Cut orange in half; juice orange halves. Reserve juice for making gravy; reserve orange halves. Combine rind, brown sugar/brown sugar substitute, poultry seasoning and salt in a small bowl. Finely chop white part of green onions; reserve green part. Add chopped green onions and chopped parsley to rind mixture. Remove neck and giblets from turkey cavity. With your fingers, carefully loosen skin around turkey breast and legs. Spread rind mixture under the skin. Place parsley stems, green onion ends and orange halves in turkey cavity. Place turkey on a rack in a large roasting pan. Place neck and gizzards in bottom of pan. Loosely tent turkey with aluminum foil. Roast in heated 350 degree oven 3-1/2 hours or until an instant-read thermometer registers an internal temperature of 180 degrees F in innermost part of thigh and 170 degrees in breast. Remove turkey to a platter. Discard neck and gizzard. Cover loosely with foil; let stand 20 minutes. Meanwhile, prepare gravy: Scrape pan drippings into a 1-quart liquid measuring cup. Skim off fat. Add water to equal 4 cups. Pour into a medium-size saucepan along with reserved orange juice. Bring to simmering. Whisk together milk, flour, salt and poultry seasoning in a small bowl until smooth. Stir into saucepan. Simmer over medium-high heat, stirring, 4 minutes or until gravy is thickened. Serve with carved turkey.
[Name] Very Cheesy Casserole [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 1999-12-09T12:42:00Z [Description] Make and share this Very Cheesy Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1", "1", "1", "2", "2", "3", "2", "1/4", "2", NA, NA, NA, "2", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "garlic cloves", "mushroom", "dried basil", "dried thyme", "dried marjoram", "cumin", "brown rice", "eggs", "low fat cottage cheese", "ricotta cheese", "feta cheese", "soy sauce", "salt", "black pepper", "cayenne", "tomatoes", "parmesan cheese"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 330.2 [FatContent] 7.2 [SaturatedFatContent] 2.8 [CholesterolContent] 89.3 [SodiumContent] 658.6 [CarbohydrateContent] 47.5 [FiberContent] 2.9 [SugarContent] 3.1 [ProteinContent] 18.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Heat oil in large skillet; sauté onion, garlic and mushrooms until onion is nearly soft. Add all remaining ingredients except final three. Mix well and spread mixture in a large greased or sprayed shallow baking dish. Arranged tomato slices over the top. Mix together parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes.
[Name] Focaccia with Mixed Herbs [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T12:44:00Z [Description] Make and share this Focaccia with Mixed Herbs 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/53/48/pic4N61Fk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/picB1O3JP.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "European", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1 1/4", "3 1/2", "1/2", "4", NA, NA, NA] [RecipeIngredientParts] ["active dry yeast", "water", "unbleached flour", "bread flour", "salt", "olive oil", "mixed herbs", "red pepper flakes"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 2097.0 [FatContent] 58.8 [SaturatedFatContent] 8.2 [CholesterolContent] 0.0 [SodiumContent] 1185.1 [CarbohydrateContent] 337.8 [FiberContent] 13.7 [SugarContent] 2.2 [ProteinContent] 48.1 [RecipeServings] nan [RecipeYield] 1 15 1/2 x 10 1/2 inch Focaccia [RecipeInstructions] Dissolve yeast and sugar in 1 cup warm water and set aside until bubbly about 10-15 minutes. In a food processor, combine flour, salt, 1 T. olive oil, and yeast mixture, processing until dough pulls away from the sides to form a ball. Knead dough on a floured surface until smooth, about 5 minutes. Place a little olive oil in a bowl, place dough in the bowl, give it a twist, turn the ball over to coat the other side, cover, and let rise for 1 hour or until doubled. Punch dough down. Transfer to a floured surface and stretch dough to fit a 15 1/2 x 10 1/2 inch pan. Lightly grease the pan, transfer dough to the pan, and stretch as needed to fit. Using your fingertips make \"dimples\" across the top of the dough. Brush remaining olive oil over the top of the dough, sprinkle with desired amount of each herb, a few crushed red pepper flakes, and season to taste with salt and pepper. Allow to rise uncovered for 30 minutes. Bake at 400 degrees for 15 minutes or until slightly golden brown. Cut as desired.
[Name] Broccoli Salad with Oven-Roasted Mushrooms [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T12:45:00Z [Description] Make and share this Broccoli Salad with Oven-Roasted Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "6", "2 1/2", "1", "2 1/2", "1", "2", "3", "1", "2", NA, "1"] [RecipeIngredientParts] ["mushrooms", "shallots", "fresh lemon juice", "fresh thyme", "dried thyme", "broccoli", "red-leaf lettuce", "green leaf lettuce", "grainy mustard", "parsley", "fresh oregano", "dried oregano", "fresh ground pepper"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 129.1 [FatContent] 4.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 107.9 [CarbohydrateContent] 18.2 [FiberContent] 5.6 [SugarContent] 6.1 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 450 degrees F. Put the mushrooms in a large baking dish. Add the shallots, lemon juice, thyme, salt, some pepper and the Tbsp of oil; toss the mixture to coat the mushrooms in a single layer, then roast them until they are tender and most of the liquid has evaporated, about 20 to 25 minutes. Remove the mushrooms from the oven and keep dish warm. While the mushrooms are cooking, make the dressing. Combine the mustard, vinegar, parsley, oregano and some pepper in a small bowl. Whisking vigorously, pour in the Tbsp of oil in a thin, steady stream. Continue whisking until the dressing is well combined; set the dressing aside. Pour enough water into a saucepan to fill it about 1 inch deep. Set a vegetable steamer in the pan and bring to a boil. Put the broccoli florets into the steamer, cover the pan, and steam the broccoli until it is tender but still crisp - about 4 minutes. Add the broccoli to the dish with the mushrooms. Pour the dressing over the vegetables and toss the salad well. Arrange the salad on a bed of the lettuce leaves; it may be served warm or chilled
[Name] Greek Seasoning [AuthorId] 1995 [AuthorName] CDKitchen1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-10T09:32:00Z [Description] Make and share this Greek Seasoning recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "Low Cholesterol", "High Fiber", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["Greek oregano", "cumin", "paprika", "pepper", "dried garlic", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 15.1 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 158.2 [CarbohydrateContent] 3.1 [FiberContent] 1.1 [SugarContent] 0.2 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Mix all ingredients."
[Name] Chocolate Caramel Brownies [AuthorId] 1995 [AuthorName] CDKitchen1 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-12-10T09:33:00Z [Description] Make and share this Chocolate Caramel Brownies 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/53/51/picEj5Sxh.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/2", "12", "1/3", "1"] [RecipeIngredientParts] ["water", "eggs", "flour", "coconut"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 211.6 [FatContent] 10.6 [SaturatedFatContent] 3.3 [CholesterolContent] 15.7 [SodiumContent] 128.0 [CarbohydrateContent] 29.4 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 2.1 [RecipeServings] 24.0 [RecipeYield] 1 batch [RecipeInstructions] Preheat oven to 350°F. Grease bottom of 9x13-inch baking pan. Prepare brownie mix as directed on package. Spread 2 cups of the brownie mixture in prepared pan. Combine caramel topping and flour in bowl; mix well. Spread evenly over brownie mixture; sprinkle with coconut. Using a spoon, drop remaining brownie mixture on top of caramel layer. Bake for 35 to 40 minutes or just until brownies are just done; Do not overbake. Let cool. Cut into squares.
[Name] Cinnamon Apple Waffles [AuthorId] 1995 [AuthorName] CDKitchen1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-10T09:34:00Z [Description] Make and share this Cinnamon Apple Waffles recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Apple", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "2", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["plain yogurt", "eggs", "apple cider", "baking soda", "baking powder", "flour"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 135.8 [FatContent] 2.8 [SaturatedFatContent] 1.4 [CholesterolContent] 48.7 [SodiumContent] 449.1 [CarbohydrateContent] 21.6 [FiberContent] 0.7 [SugarContent] 2.4 [ProteinContent] 5.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine yogurt, eggs, and apple juice. Mix well. Slowly add all dry ingredients and mix until well blended. Cook waffles as directed by the manufacturer of your waffle iron.
[Name] Crock Pot Parmesan Potatoes [AuthorId] 1995 [AuthorName] CDKitchen1 [CookTime] PT9H [PrepTime] PT25M [TotalTime] PT9H25M [DatePublished] 1999-12-10T09:37:00Z [Description] Make and share this Crock Pot Parmesan Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Easy"] [RecipeIngredientQuantities] ["5", "6", "3", "1", NA] [RecipeIngredientParts] ["potatoes", "bacon", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 515.7 [FatContent] 26.0 [SaturatedFatContent] 9.9 [CholesterolContent] 41.8 [SodiumContent] 1104.7 [CarbohydrateContent] 52.6 [FiberContent] 5.9 [SugarContent] 3.4 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Layer all ingredients in lightly greased 3 1/2-quart crock pot; cover and cook on low for 7 to 9 hours. Adjust seasonings as needed.
[Name] Low-Fat Clam & Vegetable Chowder [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-08T13:39:00Z [Description] Make and share this Low-Fat Clam & Vegetable Chowder 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/53/54/pic5zQ7XW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/picUlKOTy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/pic5rZ1u6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/54/picBh83BO.jpg"] [RecipeCategory] Chowders [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "1/2", "1/2", "1 1/2", "1", NA] [RecipeIngredientParts] ["small shell pasta", "1% low-fat milk", "dried thyme", "paprika", "cornstarch", "clams"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 332.4 [FatContent] 4.0 [SaturatedFatContent] 1.8 [CholesterolContent] 31.3 [SodiumContent] 189.6 [CarbohydrateContent] 52.3 [FiberContent] 5.4 [SugarContent] 13.3 [ProteinContent] 23.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool. Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling. Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves. Stir cornstarch into soup and return to simmer. Add clams and simmer for 3 minutes. Season with salt and cracked black pepper.
[Name] Panettone II [AuthorId] 1960 [AuthorName] Betty E. Kohler [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T10:41:00Z [Description] Make and share this Panettone II recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Fruit", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "3", "3", "2", "1", "1", "3/4", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["active dry yeast", "sugar", "water", "flour", "all-purpose flour", "eggs", "vanilla extract", "lemon, rind of", "unsalted butter", "white raisins", "dark raisin", "crystallized ginger", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3641.7 [FatContent] 164.8 [SaturatedFatContent] 95.4 [CholesterolContent] 1189.1 [SodiumContent] 257.0 [CarbohydrateContent] 469.9 [FiberContent] 21.1 [SugarContent] 100.9 [ProteinContent] 78.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Dissolve yeast and sugar in warm water - let foam and add 1/2 cup flour. Mix well, cover and let rise in a warm place until doubled.", "Mix together in a large bowl 3 cups all purpose flour, 3 whole eggs, 2 egg yolks, vanilla extract, grated peel of lemon and the above already risen dough.", "Turn out on a floured surface and knead well, adding more flour if necessary, until dough is soft, elastic and not sticky.", "Knead in softened unsalted butter.", "Then knead in white raisins and dark raisins, and crystallized ginger.", "Put into a bowl, cover and let rise until double (1-2 hours].", "Punch down, cover and put into the refrigerator overnight to rise again.", "The next day, punch down, form into a ball and put into a buttered panettone or 4\" high mold.", "Cover and let rise until double (should rise up to top of mold, will take several hours].", "Brush top with beaten egg and bake in a 400F oven for 10 minutes.", "Reduce heat to 350F and bake another 30-40 minutes until golden brown. .", "Remove from oven, let rest for a few minutes, loosen sides of mold and lift off. Carefully transfer panettone to cooling rack." ]
[Name] Hot Cheesy Mushroom Spread [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-10T23:07:00Z [Description] Make and share this Hot Cheesy Mushroom Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegetable", "Potluck", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", "3/4", "1/2", "1/2", "2", "2", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "mushrooms", "butter", "green onion", "reduced-fat monterey jack cheese", "low-fat cheddar cheese", "cream-style cottage cheese", "eggs", "cayenne pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.5 [FatContent] 4.8 [SaturatedFatContent] 2.5 [CholesterolContent] 45.9 [SodiumContent] 253.3 [CarbohydrateContent] 4.3 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 12 servings. [RecipeInstructions] Preheat oven to 350F(180C]. In a frypan over medium heat, melt 1 tbsp butter. Add mushrooms and saute until soft. Remove from heat. Stir in cracker crumbs and mix well. Press mixture evenly into a 9\" (23cm] springform pan. In same frypan, melt 1 tsp butter. Add green onions. Sauti until soft. Spread onions over crust. Sprinkle evenly with Monterey Jack and Cheddar cheeses. In a blender or food processor, process cottage cheese, eggs and cayenne until smooth Pour into crust. Sprinkle with paprika. Bake for 25-30 minutes. Remove from oven. Let stand 5-10 minutes before serving.
[Name] Fiesta Meatballs [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 1999-12-08T13:40:00Z [Description] Make and share this Fiesta Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "1", "1", "1/2", "2", "3/4", NA, "30", "1", "2", "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "garlic cloves", "cilantro", "paprika", "salt", "ground black pepper", "rice", "tomato sauce", "beef broth", "chipotle chiles", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.7 [FatContent] 1.4 [SaturatedFatContent] 0.5 [CholesterolContent] 8.2 [SodiumContent] 219.2 [CarbohydrateContent] 5.8 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 3.5 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Combine beef, 2 tablespoons onion, 1 clove garlic, 1 tablespoon cilantro, paprika, salt, pepper, eggs, and rice. Mix well and shape into 1-1/2-inch meat balls. Place in large baking dish coated with cooking spray. Combine tomato sauce, broth, remaining onion, peppers, chili powder, and remaining garlic in blender jar. Cover and process until smooth. Place tomato sauce in large skillet; cook over medium-high heat, stirring constantly 3 to 5 minutes. Pour sauce over meat balls and bake covered at 350 degrees 1 hour or until rice is tender. Sprinkle w ith remaining cilantro. Serve hot.
[Name] Taco Pie [AuthorId] 1642 [AuthorName] M Messer [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 1999-12-09T13:32:00Z [Description] I got this years and years ago from a gal at Ft Benning when we were both army wives and it is VERY TRIED and TRUE. The only person I've ever served it to who doesn't like it is my oldest daughter. Even the grandkids think its good. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1 1/4", "3/4", "3", "2", "1"] [RecipeIngredientParts] ["hamburger", "onion", "milk", "Bisquick", "eggs", "tomatoes", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 641.0 [FatContent] 36.5 [SaturatedFatContent] 15.6 [CholesterolContent] 302.0 [SodiumContent] 824.5 [CarbohydrateContent] 25.5 [FiberContent] 1.7 [SugarContent] 5.4 [ProteinContent] 50.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grease 11x14 pan. Brown and drain hamburger and onion. Spread on bottom of pan, then add taco seasoning and chilies. Beat milk, Bisquick and eggs until smooth (about 1 min]. Pour on top of hamburger mixture. Bake 25 minutes at 350F , top w/tomatoes and cheese and cook 8-10 minutes longer. Serve with sour cream, shredded lettuce, chopped tomatoes and picante sauce.
[Name] Swiss Chard and Cheese Strata [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Swiss Chard and Cheese Strata recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "2", "4", "2", "2"] [RecipeIngredientParts] ["swiss chard", "colby cheese", "eggs", "skim milk", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 314.4 [FatContent] 16.6 [SaturatedFatContent] 9.0 [CholesterolContent] 161.4 [SodiumContent] 635.5 [CarbohydrateContent] 20.2 [FiberContent] 3.2 [SugarContent] 2.7 [ProteinContent] 21.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove crusts from bread and fit slices into a greased rectangular baking pan. Cover with Swiss chard and press grated cheese firmly down on top. In a separate bowl, beat together egg, milk, and mustard and pour over casserole. Cover with plastic wrap and refrigerate 3 to 4 hours or overnight. Bake at 350 degrees for 45 to 50 minutes or until firm and puffy. Let stand 10 minute before serving.
[Name] Farsumagru [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Farsumagru recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "7", "1", "2", "1/4", "1/4", "1/4", "1/4", NA, "2", "3", "1/2", "1/2", "1/2", "2 -3", "1", "1", "2"] [RecipeIngredientParts] ["spinach", "swiss chard", "extra virgin olive oil", "onion", "Italian parsley", "salt", "eggs", "hard-boiled eggs", "cheese", "fresh peas", "dry red wine", "beef broth", "chicken broth", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 731.0 [FatContent] 47.3 [SaturatedFatContent] 17.1 [CholesterolContent] 313.6 [SodiumContent] 637.8 [CarbohydrateContent] 14.0 [FiberContent] 2.5 [SugarContent] 3.0 [ProteinContent] 54.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove hard stems from spinach, wash well and drain. Place spinach, with only wash water clinging to leaves, in medium saucepan. Gently cook over medium heat about 10 minutes, or until tender. Remove pan from heat and let spinach cool. Drain and squeeze to remove as much water as possible, then set aside. (Use water in soup, or as desired.] Heat 3 tablespoons olive oil in saute pan. Add onion and saute until just golden. Remove from heat. Place in large bowl (must hold all filling later on]. Pound out steak slice (or slices] to 1/4-inch thick with mallet or flat side of heavy cleaver. Do not tear meat. Mix Pecorino cheese, bread crumbs, ground veal and parsley in bowl with sauteed onion. Season to taste with salt and pepper. Add raw eggs and mix again. Spread mixture evenly on pounded meat. Place hard-cooked eggs lengthwise, in row, on meat mixture. Scatter cold cuts, cheeses, peas, chopped pork fat and spinach evenly on top of ground-meat mixture and hard-cooked eggs. Roll meat tightly over stuffing into shape of log and tie with string in several places to secure during cooking Brown meat roll in large skillet in remaining 4 tablespoons olive oil, turning often. When meat is browned, place in flame-proof casserole dish. Pour in wine and broth. Add tomato paste and stir liquids well to disperse paste. Bring liquid to boil, then immediately reduce to simmer. Finish cooking meat on top of stove at simmer, or in 350-degree oven, 1 1/2 to 2 hours, turning meat often to baste with liquid. There should be about 1 cup liquid to use as sauce in dish, left in pan when meat is done. Remove meat from casserole, let stand in warm place about 10 minutes, then remove string. Cut into 1/4-inch-thick slices and serve on heated plates. Spoon on remaining, pan juices.
[Name] Sarnapur: Yogurt and Chard Soup [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] From Turkey to Central Asia, most cuisines have a hearty winter yogurt soup thickened with rice or flour and sometimes enriched with beans as well: the Armenian spas, the Turkish yogurt corbasi, the Uzbek katikli khorda and so on. This particular Armenian soup is a lighter model for milder weather, made with Swiss chard and herbs. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Winter", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1 1/4", "1/4", "2", "2 1/2", "3", "3", "1", NA] [RecipeIngredientParts] ["walnut meat", "water", "rice", "swiss chard", "flour", "yogurt", "cilantro leaves", "mint leaf", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.0 [FatContent] 15.8 [SaturatedFatContent] 4.8 [CholesterolContent] 23.9 [SodiumContent] 133.1 [CarbohydrateContent] 26.0 [FiberContent] 2.4 [SugarContent] 9.3 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large pan, add walnuts to water, bring to boil and simmer until slightly tender, about 5 minutes. Add rice, cover and simmer until done, about 15 minutes. In medium pan, cook chard in 2 cups water until tender, 2-3 minutes. Drain well. In small bowl, stir flour into yogurt until smooth. Stir into rice, bring slowly to boil, stirring constantly, and cook, continuing to stir, until thickened, about 1 minute. Add yogurt and cooked chard to rice. Stir in cilantro and mint. Season to taste with salt. Cook 3 minutes. Serve hot or cold.
[Name] Vegetable Beef Soup [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 1999-12-10T16:18:00Z [Description] Make and share this Vegetable Beef Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/picdRD8Se.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/pic1YVj9i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/63/picmPU6he.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "Winter", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "10", "1", "4", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["lean ground beef", "whole tomatoes", "onion", "water", "beef bouillon powder", "salt", "pepper", "thyme"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 137.0 [FatContent] 5.7 [SaturatedFatContent] 1.8 [CholesterolContent] 24.6 [SodiumContent] 452.8 [CarbohydrateContent] 12.3 [FiberContent] 3.4 [SugarContent] 3.0 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat cooking oil over medium heat in large saucepan and add ground beef. Scramble fry until browned and crumbly.\r\nYou can drain the hamburger and add back to pot, that is up to you. Add remaining ingredients and stir, bringing to a boil. Cover and boil slowly, turning down heat as needed. Simmer about 20 minutes or until vegetables are tender but not too soft. Serve with crackers, rolls or sandwiches.
[Name] Citrus-Scented Sugar [AuthorId] 1960 [AuthorName] Betty E. Kohler [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-12-11T23:40:00Z [Description] Fill jars with sugar to a depth of 1/2-inch. Add some of the citrus peel then cover with another layer of sugar. Continue in this way, ending with the sugar about 1/4-inch from the top of the jar. Replace lid. Allow to sit for a few days so the citrus flavor infuses the sugar.Recipe courtesy Donata Maggipinto, appeared on December 8, 1999 on the FoodTV channel on "Cooking Live", hosted by Gourmet Magazine's Sarah Moulton. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["white sugar", "raw sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Fill jars with sugar to a depth of 1/2-inch. Add some of the citrus peel, then cover with another layer of sugar. Continue in this way, ending with the sugar about 1/4-inch from the top of the jar. Replace lid. Allow to sit for a few days so the citrus flavor infuses the sugar.
[Name] Pumpkin Cream Cheese Roll [AuthorId] 2178 [AuthorName] troyh [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Pumpkin Cream Cheese Roll 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/53/65/RsfhkzEIQrBKm7KIPQlV_PR%205%20-%20final_1.png", "https://img.sndimg.com/food/image/upload/v1/img/feed/5365/uPem9ojUQV6JoUKh7Ut1_20170323_203623.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/u4DnRCEnSv2wRqFU5phr_IMG_0207.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/picoKFmji.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/B8eAQaIvTS6NcyqereRp_image:3269", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/cww3EyzsSmijXtaVA5K8-pumpkin-roll-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/picRaVIQN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/ZKiB4FIgQouhnTPO61xv_C6B05639-DCC0-4FE1-B96C-CFE283F7D84E.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/cko4uWSS6EOoujQB77gm_PR%208%20-%20final_4.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/UOYa5cQQSyiwwrJfmuoy_photo%201%20(11].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/E1RufgEQmu51acZsVj8r-pumpkin-roll-close.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/picSqoEB3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/pic6xyIUa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/picJPEQq9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/jB9M3J12RnCwYAw2XY7p_BB832E22-A245-4D65-8246-DE40E0AA6287.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/ZKiB4FIgQouhnTPO61xv_C6B05639-DCC0-4FE1-B96C-CFE283F7D84E.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/jB9M3J12RnCwYAw2XY7p_BB832E22-A245-4D65-8246-DE40E0AA6287.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/Er9oN6Ssq8NQprt1N1Hg_20181201_154053.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/cW8wWJdSXeRZsKVLCjxA_photo%202%20(8].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/65/HYTAqiLhS2ezGYsjMlBM_photo%203%20(8].JPG" ] [RecipeCategory] Dessert [Keywords] ["Cheese", "Tex Mex", "Southwestern U.S.", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "2/3", "1", "1", "1/2", "3/4", "1", "4", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "canned pumpkin", "baking soda", "cinnamon", "nutmeg", "flour", "cream cheese", "butter", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 117.0 [Calories] 382.7 [FatContent] 17.5 [SaturatedFatContent] 9.8 [CholesterolContent] 116.2 [SodiumContent] 376.1 [CarbohydrateContent] 52.3 [FiberContent] 1.1 [SugarContent] 41.4 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.", "Grease a 10\"x15\" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.", "Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.", "While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.", "Turn hot cake onto the towel.", "Remove waxed paper. Trim off burnt or crusty edges.", "Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.", "Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.", "Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.", "Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.", "Note - cake cuts best when still slightly frozen." ]
[Name] Pumpkin Roll II [AuthorId] 2178 [AuthorName] troyh [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 1999-12-15T23:37:00Z [Description] Source: Times-Republic Recipe anthology, Watseka, IL 1990 40 min cook time includes cooling time for the cake part [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/picu4UF85.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/xhJIkWlsSuiOKcgLXcmS_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/66/pic70gREM.jpg"] [RecipeCategory] Dessert [Keywords] ["Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "2/3", "1", "3/4", "1", "2", "1", "1/2", "1/2", "1", "4", "1", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "canned pumpkin", "lemon juice", "flour", "baking powder", "cinnamon", "ginger", "nutmeg", "salt", "cream cheese", "margarine", "powdered sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 29.0 [Calories] 383.7 [FatContent] 17.4 [SaturatedFatContent] 7.3 [CholesterolContent] 101.0 [SodiumContent] 425.2 [CarbohydrateContent] 52.9 [FiberContent] 1.3 [SugarContent] 41.4 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients. Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes. Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes. Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth. Unroll cake and spread filling evenly. Re-roll and chill at least one hour before serving.
[Name] Pumpkin Roll III [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Pumpkin Roll III recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "Winter", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "3/4", "1", "1/2", "2", "1", "3", "1", "4", "1"] [RecipeIngredientParts] ["eggs", "lemon juice", "white sugar", "pumpkin", "flour", "baking powder", "nutmeg", "cinnamon", "cream cheese", "powdered sugar", "butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3414.5 [FatContent] 163.0 [SaturatedFatContent] 62.6 [CholesterolContent] 850.2 [SodiumContent] 2075.7 [CarbohydrateContent] 450.6 [FiberContent] 18.8 [SugarContent] 329.5 [ProteinContent] 61.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Beat 3 eggs frothy, then add your lemon juice, sugar, pumpkin and then add the flour, baking powder, nutmeg and cinnamon. Grease and flour cookie sheets, pour in cookie sheets, add chopped nuts. Bake at 350 degrees for 10 to 15 minutes. Take out oven, dump on powdered sugar cloth. Roll up and let cool. Then mix your cream cheese filling together. Unroll pumpkin roll and put filling in it. Then put in foil and refrigerate.
[Name] La Madeleine's Tomato-Basil Soup [AuthorId] 1728 [AuthorName] Philip and Karen Se [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 1999-12-09T17:38:00Z [Description] Make and share this La Madeleine's Tomato-Basil Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/xBXI6rKsS3uoJdGiXYXH_t44.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/Zyag0jqYR6qCkHZyzm5H_t33.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/qVg9ZKprShmDw4NlUIiG_IMG_20201218_195549_9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/qVg9ZKprShmDw4NlUIiG_IMG_20201218_195549_9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/WZv5wzDQHaqCQMvyOCqo_IMG_20201218_195558_3.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5368/zbQFtCi9RUOB3z6zMqYk_IMG_20201218_195549_9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/hk6XafQKRomzrnro6AGG_t11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/Ax3pSXp0Ts2GRuFJ1nGI_IMG_1683.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/lHlVUghIRC2DR6ok1BlZ_tomatobasilsoup.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/picB61D87.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/picfbT9wK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/picF3xs02.jpg"] [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "4", "12 -14", "1", "1/4", NA, "1/4", NA] [RecipeIngredientParts] ["fresh tomatoes", "canned whole tomatoes", "tomato juice", "basil leaves", "heavy cream", "sweet unsalted butter", "salt", "cracked black pepper", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 112.0 [Calories] 242.3 [FatContent] 22.8 [SaturatedFatContent] 14.2 [CholesterolContent] 71.3 [SodiumContent] 344.4 [CarbohydrateContent] 9.6 [FiberContent] 1.6 [SugarContent] 6.8 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine tomatoes, juice/and or stock in saucepan.", "Simmer 30 minutes.", "Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan]. Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.", "Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20. 1994.", "She wrote, \"Once a year, in January I run a column of our most requested recipes -- This year, that column included the recipe for La Madeleine's popular tomato basil soup. I continue to get at least 10 calls a week asking for the recipe. So here it is, once again -- \"." ]
[Name] Dr. Dog's Palomilla Steak [AuthorId] 1997 [AuthorName] llamafeeder [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-12-10T18:27:00Z [Description] Make and share this Dr. Dog's Palomilla Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "6", "2", NA] [RecipeIngredientParts] ["butter", "olive oil", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.8 [FatContent] 31.6 [SaturatedFatContent] 13.3 [CholesterolContent] 153.0 [SodiumContent] 137.4 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 42.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over high heat, melt 1/2 Tbsp of the butter with 1/2 Tbsp of olive oil. Continuously swirl the skillet until butter foams and then the foam begins to subside. Place 3 of the steaks, with at least 1/2 inch between each one, in the skillet and sauté 1 minute on each side. Remove the steaks to a serving platter and keep warm in the oven while repeating the process with the remaining steaks. Remove the steaks from the oven and place the remaining steaks on a serving platter. Drain excess grease from the skillet and discard. Add the lemon juice, salt and pepper and stir over medium heat, scraping up any brown bits. Add remaining 2 Tbsp butter and whisk until melted, then pour over steaks and serve.
[Name] Shortbread [AuthorId] 1880 [AuthorName] P J D Denny [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 1999-12-10T14:10:00Z [Description] Make and share this Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Christmas", "< 60 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "6", "3", "3"] [RecipeIngredientParts] ["plain flour", "butter", "caster sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 157.2 [FatContent] 8.8 [SaturatedFatContent] 5.5 [CholesterolContent] 22.9 [SodiumContent] 61.5 [CarbohydrateContent] 18.2 [FiberContent] 0.4 [SugarContent] 5.3 [ProteinContent] 1.6 [RecipeServings] 16.0 [RecipeYield] 16 slices [RecipeInstructions] ["First of all beat the butter in a bowl with a wooden spoon to soften it then beat in the sugar followed by the flours.", "Work the ingredients together with the spoon then finish off with your hands till you have a dough that doesn't leave any bits in the bowl.", "Next transfer the dough to a flat surface a roll it out lightly to a round then transfer the round to a 8 inch flan tin.", "Lightly press the mixture evenly into the tin .", "Now you must prick the shortbread all over with a fork or it will rise in the centre. Bake for about 1 hour (gas 2 / 300F /150C]." ]
[Name] Eagle Brand Irish Cream Liqueur [AuthorId] 1998 [AuthorName] irene grondin [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 1999-12-09T23:06:00Z [Description] Make and share this Eagle Brand Irish Cream Liqueur recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "3", "1", "1/4"] [RecipeIngredientParts] ["sweetened condensed milk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 867.3 [FatContent] 33.8 [SaturatedFatContent] 20.1 [CholesterolContent] 270.4 [SodiumContent] 242.6 [CarbohydrateContent] 74.9 [FiberContent] 0.0 [SugarContent] 73.2 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Mix all ingredients together in a blender until smooth. Keep refrigerated and shake before pouring. Store refrigerated for up to one month. Makes about 4 cups. *Use only clean, uncracked eggs.
[Name] Digestive Biscuits [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-11T23:36:00Z [Description] This recipe dates back to Victorian England. the cookies are intended to be quite bland; add 1/2 teaspoon vanilla before adding milk if you desire. originally from "1001 Cookie Recipes". [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Cookie & Brownie", "European", "High In...", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "2", "1/4", "3", "2"] [RecipeIngredientParts] ["flour", "rolled oats", "sugar", "baking powder", "salt", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 35.9 [FatContent] 1.1 [SaturatedFatContent] 0.6 [CholesterolContent] 2.7 [SodiumContent] 84.0 [CarbohydrateContent] 6.0 [FiberContent] 0.2 [SugarContent] 1.4 [ProteinContent] 0.7 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Lightly grease baking sheets. In a large bowl, combine the flour, oats, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add just enough milk to make a firm dough. Transfer the dough to a floured surface and knead until smooth. Roll out to a thickness of 1 1/8\". Using a fork, prick all over. Using a 1 1/2\" round cookie cutter, cut rounds and place 1\" apart on prepared pans. Bake for 12-15 min, until the crust is golden brown. transfer to wire racks to cool.
[Name] Gravlax [AuthorId] 1544 [AuthorName] tranch [CookTime] PT168H [PrepTime] PT20M [TotalTime] PT168H20M [DatePublished] 1999-12-09T21:29:00Z [Description] Make and share this Gravlax recipe from Food.com. [Images] character(0) [RecipeCategory] Scandinavian [Keywords] ["European", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "4", "3", "4", "1/4"] [RecipeIngredientParts] ["kosher salt", "fresh dill", "orange zest", "lime zest", "black pepper", "vodka", "salmon fillets", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 412.0 [FatContent] 10.6 [SaturatedFatContent] 1.7 [CholesterolContent] 157.7 [SodiumContent] 19067.5 [CarbohydrateContent] 11.4 [FiberContent] 1.2 [SugarContent] 8.3 [ProteinContent] 61.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse salmon under cold running water and pat dry with paper towels. Combine salt, dill, orange zest, lime zest, pepper and vodka in a small bowl and mix thoroughly. Place the salmon, skin side down, on plastic wrap and pack the salt mixture over the entire cut side. Press mixture in firmly. wrap salmon completely and tightly in the plastic wrap and place skin side up on a baking sheet. Place something heavy, like a large iron skillet, on top to press salmon and refrigerate 24 hours. Remove salmon from refrigerator and brush off salt. Rinse salmon thoroughly under cold water, removing all the cure. Place salmon on clean plastic wrap and sprinkle on the sugar, pressing it in fi rmly. Wrap tightly and refrigerate for 1 week before serving. NOTES : Gravlax will keep 2 weeks, well wrapped and refrigerated.
[Name] Chili Con Carne [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T21:36:00Z [Description] Make and share this Chili Con Carne recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "6", "3", "2", "4", "1", "1", "1", "3", "1", "1", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["bacon fat", "shortening", "onions", "garlic", "chili powder", "cumin powder", "flour", "tomatoes", "bay leaves", "salt", "oregano", "red wine vinegar", "brown sugar", "black olives", "red kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4399.2 [FatContent] 270.2 [SaturatedFatContent] 98.0 [CholesterolContent] 938.9 [SodiumContent] 5658.8 [CarbohydrateContent] 209.4 [FiberContent] 62.7 [SugarContent] 46.0 [ProteinContent] 289.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In 3-6 Tbsp of bacon fat/shortening, lightly brown the onion and add the 4 cloves of garlic. Remove the onions and garlic with a fork or a slotted spatula.", "Add to the remaining fat the chili powder that has been mixed with the 1 Tbsp flour. Make sure that there is enough fat in fryer. If not, add a Tbsp or so, so that it mixes well. Stir until the mixture is smooth.", "Add the meat and stir it around until all the chili mixture is absorbed.", "Then brown the meat, stirring it to get it brown, but not burned.", "When brown, stir in the tomatoes and cook gently for about 20 minutes.", "Then add the bay leaves, salt, oregano, red wine vinegar, and brown sugar.", "Cook about another 20 minutes and then add the red kidney beans.", "Cook slowly for about 2 hours.", "Then add the ripe black olives, after cutting them into thin slices, and use the pitted ones. and cook another 30 minutes.", "If the mixture looks too thick, add another can of tomatoes at the time you put in the kidney beans, Serve with a bowl of crackers." ]
[Name] Small Vegetable Cheese Strata [AuthorId] 1564 [AuthorName] Ginny Holmy-Willcox [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Small Vegetable Cheese Strata recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "5", "8", "1", "1", "1", "1", "2", "3", "1", "1", "1", NA] [RecipeIngredientParts] ["butter", "sharp cheddar cheese", "zucchini", "red bell pepper", "green bell pepper", "onion", "milk", "eggs", "salt", "dry mustard", "dry basil", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 629.7 [FatContent] 38.2 [SaturatedFatContent] 21.4 [CholesterolContent] 187.3 [SodiumContent] 1135.2 [CarbohydrateContent] 49.0 [FiberContent] 2.6 [SugarContent] 2.1 [ProteinContent] 22.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Assembly: Butter an 8 X 8 pan. Generously butter 1 side of bread and cut into 1/2 inch cubes and arrange evenly in pan. (I use Pepperidge Farm Toasting White Bread, crusts and all.] Coarsely grate 8 cheese and arrange evenly on bread. Dice fairly fine 1/3 cup of each: zucchini, red pepper, green pepper, and onion. Toss together and arrange evenly on cheese. Beat eggs with milk and salt and dry mustard powder. Pour over vegetables. Cover and refrigerate overnight. Preheat oven to 350. Sprinkle strata with black pepper and basil. Put strata in larger pan filled with enough boiling water to reach halfway up strata pan. Bake ~1 hour or until top of strata is brown and bubbling. (Water in large pan should have some bubbles but shouldn't actually boil].
[Name] Large Vegetable and Cheese Strata [AuthorId] 1564 [AuthorName] Ginny Holmy-Willcox [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Large Vegetable and Cheese Strata recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Cheese", "Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "4", "2", "2", "9", "2 1/2", "1", "12", "3 1/2", "3", NA] [RecipeIngredientParts] ["onions", "scallion", "mushroom", "olive oil", "red bell peppers", "green bell peppers", "extra-sharp cheddar cheese", "parmesan cheese", "eggs", "milk", "dijon-style mustard", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 332.0 [FatContent] 23.8 [SaturatedFatContent] 11.1 [CholesterolContent] 257.7 [SodiumContent] 407.5 [CarbohydrateContent] 10.1 [FiberContent] 1.5 [SugarContent] 3.4 [ProteinContent] 20.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Assembly. In a large skillet saute the onion, scallion, and mushrooms in 2 Tbsp oil over moderately low heat, until the onion is softened and all liquid the mushrooms give off is evaporated.", "In another large skillet saute the bell peppers in remaining oil and salt and pepper to taste, until peppers are tender.", "Combine vegetables and season.", "Arrange half the bread cubes in a buttered large shallow (4 1/2-quart] baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables.", "Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top.", "In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, and pour the egg mixture evenly over the strata.", "Cover and chill the strata, overnight. Let the strata stand at room temperature for 15-30 minutes and bake it in the middle of a preheated 350°F. oven for at least 1 hour, or until it is puffed and golden and cooked through." ]
[Name] Meatballs (Polpetti) & Sunday Gravy [AuthorId] 1960 [AuthorName] Betty E. Kohler [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 1999-12-09T16:54:00Z [Description] Make and share this Meatballs (Polpetti) & Sunday Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "3", "1", "1", "1/2", "1 1/4", "3/4", "12", "8", NA, "1/4", "7", "1", "6", "2", "1", "9", "1/8", "12", "3", "1.5", "3/4", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "garlic cloves", "ground beef", "ground pork", "pecorino romano cheese", "Italian parsley", "eggs", "olive oil", "garlic cloves", "crushed red pepper flakes", "tomato paste", "oregano", "salt", "basil leaves", "crushed red pepper flakes", "water", "whole tomatoes", "water", "beef stew meat", "Italian sausage"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1917.3 [FatContent] 109.4 [SaturatedFatContent] 34.2 [CholesterolContent] 702.3 [SodiumContent] 4710.6 [CarbohydrateContent] 114.3 [FiberContent] 22.5 [SugarContent] 56.8 [ProteinContent] 129.0 [RecipeServings] 4.0 [RecipeYield] 22 meatballs [RecipeInstructions] ["Place 1 tablespoon of the olive oil in skillet over medium heat. Saute the onion and garlic in it for 3 minutes or until the onion is translucent. Set aside and allow to cool.", "In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs.", "Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.", "Brown he meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy or simply submerge them in your favorite tomato sauce and gently simmer until tender. 1 to 1 1/2 hours, stirring periodically, always careful not to break the meatballs.", "When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.", "Sunday Gravy: Place the 1/4 cups of olive oil in a very large heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden.", "Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.", "Stir in the 12 tomato paste cans of water and allow to simmer for 20 minutes or until thick.", "Add the pureed tomatoes, the 1 1/2 tomato cans of water, the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened.", "While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides.", "After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1.2 hour more hours, stirring periodically, always careful not to break the meatballs.", "When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve." ]
[Name] Down Home Crab Cakes [AuthorId] 1544 [AuthorName] tranch [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-09T21:28:00Z [Description] Make and share this Down Home Crab Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1/3", "3", "1/3", "1", NA, "1", "2", "2", "2"] [RecipeIngredientParts] ["mayonnaise", "egg", "green bell pepper", "onions", "white corn kernels", "dry mustard", "pepper", "lump crabmeat", "butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 485.8 [FatContent] 18.4 [SaturatedFatContent] 5.8 [CholesterolContent] 147.8 [SodiumContent] 894.5 [CarbohydrateContent] 43.9 [FiberContent] 3.2 [SugarContent] 4.5 [ProteinContent] 34.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine mayonnaise and egg in a large bowl. Add green pepper, onion, corn, mustard and pepper Stir in crabmeat and 1 1/2 cups bread crumbs, or enough to hold mixture together. Shape into 8 patties and coat with remaining bread crumbs. Heat oil and butter in a large skillet. Add crab cakes, in batches, and fry until lightly browned on both sides. Serving Ideas : Serve with your favorite tartar sauce

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