text
stringlengths 165
61.8k
|
|---|
[Name] Toscakaka [AuthorId] 1999 [AuthorName] bella [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 1999-12-12T14:34:00Z [Description] Make and share this Toscakaka recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "butter", "sugar", "butter", "flour", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 578.5 [FatContent] 40.0 [SaturatedFatContent] 22.8 [CholesterolContent] 171.1 [SodiumContent] 272.7 [CarbohydrateContent] 51.8 [FiberContent] 1.2 [SugarContent] 38.0 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Beat eggs with sugar until fluffy. Stir in flour and melted butter. Mix well. Pour into greased 9\" round cake pan. Bake at 350' for 30 minutes. Mix all topping ingredients in small saucepan. Heat the mixture, stirring continually, but do not boil. Simmer a few seconds until thick, remove from heat. Spread over cake. Put cake under broiler until top is golden and bubbly. Serve plain, warmed or at room temperature.
|
[Name] Raspberry Souffle [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T14:36:00Z [Description] Make and share this Raspberry Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Summer", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "4", "1/4", "1"] [RecipeIngredientParts] ["raspberry puree", "sugar", "lemon juice", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 53.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 54.8 [CarbohydrateContent] 9.7 [FiberContent] 0.0 [SugarContent] 9.7 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. Beat egg whites, lemon juice and sugar until stiff and fluffy. GENTLY fold the egg whites into the raspberry mixture. Pour into 4 lightly greased and sugared ramekins. Place in a preheated 400 degree oven. Bake for 12-15 minutes or until golden brown. Serve immediately.
|
[Name] Stuffing & Potato Bake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T14:36:00Z [Description] Make and share this Stuffing & Potato Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1/2", "2", "3", "1/2", "1/2", "8"] [RecipeIngredientParts] ["celery", "potatoes", "fat-free cheddar cheese", "fat-free cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.4 [FatContent] 2.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.4 [SodiumContent] 258.4 [CarbohydrateContent] 24.9 [FiberContent] 2.7 [SugarContent] 4.9 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350. Prepare a 8\" square pan with cooking spray; set aside.", "Prepare cornbread mix according to package directions. Then, stir in celery and egg white; set aside.", "To mashed potatoes, add half cup cheddar cheese.", "In prepared pan, make 4 alternating rows of potatoes and cornbread mixture. Bake for 30 minutes or until heated through.", "Sprinkle with remaining cheese over top. Bake for 5 minutes longer or until cheese has melted.", "Serving Ideas: Serve with a salad and potato dinner rolls." ]
|
[Name] Monte Cristo Sandwich [AuthorId] 1960 [AuthorName] Betty E. Kohler [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T15:31:00Z [Description] Make and share this Monte Cristo Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Pork", "Meat", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1/4", "1/2", "16", "12", "2", "1/4", NA, NA, "2"] [RecipeIngredientParts] ["unsalted butter", "creole mustard", "capacola sausage", "swiss cheese", "eggs", "heavy cream", "salt", "black pepper", "yellow onions"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 781.5 [FatContent] 26.5 [SaturatedFatContent] 12.8 [CholesterolContent] 156.6 [SodiumContent] 1611.9 [CarbohydrateContent] 112.4 [FiberContent] 7.8 [SugarContent] 3.9 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the griddle. Brush one side of each piece of broiche with butter. Spread the other half with mustard. On four slices of bread, mustard side up, lay a piece of cheese. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Place two slices of sausage on top of the cheese. Lay a piece of cheese over the sausage. Top each pile with the remaining bread, mustard side down. In a mixing bowl, whisk the eggs and cream together . Season with salt and pepper. Dip sandwiches in the egg mixture and place on a hot griddle and cook for 2 to 3 minutes on each side, or until golden brown and the cheese has melted. Slice the sandwiches in half and serve with the fried onions
|
[Name] Eggnog [AuthorId] 1994 [AuthorName] capted [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T15:32:00Z [Description] Make and share this Eggnog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Winter", "Christmas", "< 15 Mins", "For Large Groups", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "6", "1", NA] [RecipeIngredientParts] ["rum", "cognac", "eggs", "powdered sugar", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.8 [FatContent] 9.9 [SaturatedFatContent] 5.4 [CholesterolContent] 116.8 [SodiumContent] 57.9 [CarbohydrateContent] 11.5 [FiberContent] 0.0 [SugarContent] 10.4 [ProteinContent] 4.7 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Separate the eggs. Set aside the egg whites in a container in the refrigerator. In a large mixing bowl, beat the egg yolks, sugar, rum, cognac, milk, and cream until smooth. Chill in refrigerator overnight. When ready to serve, put the refrigerated rum mixture into a punch bowl. Beat the egg whites until stiff and fold them into the refrigerated rum mixture. Sprinkle nutmeg on top.
|
[Name] Old Fashioned Vinegar Taffy [AuthorId] 2000 [AuthorName] ravinwulf [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T15:34:00Z [Description] It's a "handed down" recipe that I got 20 years ago....You can add a few drops of food coloring or substitute another flavor extract (or both) for different colors/flavors... [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "1", "1/8", "1"] [RecipeIngredientParts] ["sugar", "vinegar", "water", "butter", "margarine", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2559.0 [FatContent] 23.0 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 218.5 [CarbohydrateContent] 600.5 [FiberContent] 0.0 [SugarContent] 599.4 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Mix sugar, vinegar, and water in a medium saucepan; stir well before putting on the stove. Cook over low heat about 8 to 10 minutes until it reaches (228F] the softball stage.", "Add butter or margarine and vanilla.", "Pour the mixture into a buttered platter and let it cool enough so you can handle it. Butter your hands well (important! keep enough butter on your hands otherwise you'll stick], pick up the blob and begin to pull it. The more you pull the whiter it gets.", "When it has reached the right consistency, cut into small pieces with a pair of scissors (easier to use for this than a knife.]" ]
|
[Name] Grandaddy's Christmas Divinity [AuthorId] 2000 [AuthorName] ravinwulf [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 1999-12-12T15:36:00Z [Description] My grandfather made this wonderful divinity for our family every Christmas for as long as anyone can remember. I should mention that the recipe is a bit "weather-dependent"; don't make it on a rainy, damp day... It won't set up quite right unless the atmosphere is reasonably dry. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Christmas", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["sugar", "white corn syrup", "water", "black walnut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.6 [FatContent] 3.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 17.5 [CarbohydrateContent] 36.2 [FiberContent] 0.3 [SugarContent] 25.5 [ProteinContent] 1.5 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Mix sugar, syrup, and water; cook mixture until it forms a soft ball. Add extract if using. Divide into 2 equal portions. Fold the stiff egg whites into half the mixture VERY SLOWLY. Continue cooking the remaining half of the mixture until it forms a hard ball. Combine mixtures very slowly. Fold in nuts. Pour into pan immediately.
|
[Name] English Digestive Biscuits [AuthorId] 1906 [AuthorName] Amanda2 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 1999-12-12T15:42:00Z [Description] Make and share this English Digestive Biscuits 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/53/88/picqd8PNv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/picM1bJCQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/pic9Uk1WW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/88/piclhthcg.jpg"] [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "European", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1/2", "3/4", "1/4"] [RecipeIngredientParts] ["unbleached all-purpose flour", "stone ground whole wheat flour", "baking powder", "butter", "confectioners' sugar", "milk"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 39.8 [FatContent] 2.6 [SaturatedFatContent] 1.7 [CholesterolContent] 7.0 [SodiumContent] 29.1 [CarbohydrateContent] 3.9 [FiberContent] 0.1 [SugarContent] 2.5 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place dry ingredients in a mixing bowl. Cut or rub in the butter with a pastry blender, two knives or your fingertips. Add the sugar and enough milk to make a stiff dough. Knead this mixture on a flour surface until smooth. All this can be done almost instantly in a food processor. If you have time, return the dough to your bowl, cover and chill for an hour. This resting time will make the biscuits more tender and crisp. After the dough has chilled, preheat your oven to 350 degrees. Roll out the dough until it is a bit more than 1/8 inch thick, and cut into any desired shape. Traditional digestives are about 2 1/2 inches round. Place on greased cookie sheets, prick evenly with a fork and bake until pale gold, about 15 to 20 minutes.
|
[Name] Chocolate Swirl Cake [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 1999-12-12T15:38:00Z [Description] Make and share this Chocolate Swirl Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["175", "3/4", "3", "1 1/4", "2", "2", "2", "25", "50", "3/4", "2", "100"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "baking powder", "vanilla", "butter", "baking chocolate", "icing sugar", "hot water", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3468.4 [FatContent] 205.3 [SaturatedFatContent] 123.5 [CholesterolContent] 1061.9 [SodiumContent] 2098.8 [CarbohydrateContent] 384.5 [FiberContent] 14.7 [SugarContent] 241.2 [ProteinContent] 45.3 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Cream butter and sugar together until light and fluffy. Add eggs, beating in one at a time. Sift over flour and baking powder and fold into butter mixture. Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches. Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin. Swirl the mixtures together with wooden skewer. Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched. Cool cake a little. Turn out onto a cake rack and ice when cold. Icing: Melt butter and chocolate over a low heat, stir in icing sugar. Add water and mix to combine. Spread over cake when cool. If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.
|
[Name] Hawaiian Spice Cake [AuthorId] 1543 [AuthorName] Doreen Randal [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-12-12T15:39:00Z [Description] Make and share this Hawaiian Spice Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1/4", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["butter", "flour", "egg", "cinnamon", "sugar", "ginger", "baking soda", "vinegar", "milk"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 524.4 [FatContent] 25.7 [SaturatedFatContent] 15.8 [CholesterolContent] 101.9 [SodiumContent] 300.8 [CarbohydrateContent] 67.4 [FiberContent] 1.2 [SugarContent] 33.5 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350F and grease/flour a 9\" pan. Sour the milk by adding vinegar to it. Sift dry ingredients together. Cream butter and sugar; add well beaten egg and mix well. Add the dry ingredients alternatively to the batter with the soured milk. Pour into prepared pan and bake in oven approximately 35 minutes or until the cake tests done.
|
[Name] Blue Cheese Pasta Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T15:49:00Z [Description] Make and share this Blue Cheese Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["8", "4", "2", "1", "4", "1/8", "1/8", "3"] [RecipeIngredientParts] ["pasta", "blue cheese", "walnuts", "celery", "mayonnaise", "white pepper", "pepper", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 2799.1 [FatContent] 189.0 [SaturatedFatContent] 36.2 [CholesterolContent] 85.2 [SodiumContent] 1690.3 [CarbohydrateContent] 209.1 [FiberContent] 25.1 [SugarContent] 14.7 [ProteinContent] 90.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cook pasta according to directions. Immediately rinse with cold water and drain well. Add cheese, walnuts, celery, mayonnaise, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refrigerate until serving. You may need to add a little more mayonnaise if the salad seems dry. Sprinkle with the parsley and serve slightly chilled. Note; This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop. Keep in the refrigerator.
|
[Name] Penne with Artichoke Hearts [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T15:51:00Z [Description] Make and share this Penne with Artichoke Hearts recipe from Food.com. [Images] character(0) [RecipeCategory] Penne [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["9", "8", "1", "1", "2", "3/4", NA, "3/8", "3", "3/4", "1"] [RecipeIngredientParts] ["artichoke hearts", "fresh spinach", "penne", "onion", "garlic", "oregano", "dry white wine", "lemon juice", "low-fat ricotta cheese", "lemon, zest of"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 487.6 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 266.3 [CarbohydrateContent] 104.5 [FiberContent] 17.9 [SugarContent] 2.6 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set aside. While pasta is cooking, saute onion and garlic in water until soft. Add oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine, lemon juice, spinach leaves (if desired] and reserved artichokes. Simmer, stirring, until spinach is wilted and all is heated through (1-3 minutes]. Stir in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest just before serving.
|
[Name] Baked Acorn or Hubbard Squash With Orange Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 1999-12-12T16:01:00Z [Description] Make and share this Baked Acorn or Hubbard Squash With Orange Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3/4", "2", "2", "1/4 - 1/2", "1/8", "1/4", "8"] [RecipeIngredientParts] ["acorn squash", "margarine", "butter", "brown sugar", "cinnamon", "nutmeg", "tangerines"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.8 [FatContent] 4.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 41.7 [CarbohydrateContent] 38.1 [FiberContent] 4.1 [SugarContent] 14.4 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place squash pieces, cut side up, in a large baking pan. Cover and bake in a 350 degree oven for one hour. For sauce, in a small saucepan combine thawed orange juice concentrate, margarine or butter, brown sugar, cinnamon, and nutmeg. Heat until margarine is melted. Remove from heat. Pour sauce in squash shells and return squash to oven. Bake, uncovered, about 35 minutes more or until squash is tender. Sprinkle with almonds. Garnish with tangerine or orange slices.
|
[Name] Cheesy Pasta Primavera [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T15:56:00Z [Description] Make and share this Cheesy Pasta Primavera recipe from Food.com. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "2", "2", "1", "1", "1", "1", "3", "2", "3/4", "1", NA] [RecipeIngredientParts] ["rotini pasta", "butter", "carrots", "garlic", "onion", "zucchini", "fresh mushrooms", "all-purpose flour", "milk", "low-fat cheddar cheese", "mustard"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 216.4 [FatContent] 12.1 [SaturatedFatContent] 7.4 [CholesterolContent] 36.8 [SodiumContent] 279.6 [CarbohydrateContent] 16.7 [FiberContent] 1.8 [SugarContent] 3.4 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions. Drain. Meanwhile, in large saucepan over medium heat melt butter. Saute carrots in butter 3 minutes. Add garlic, onion, zucchini and mushrooms. Cook until tender. Stir in flour. Gradually stir in milk, whisking until smooth. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in Cheddar cheese, dry mustard, salt and pepper to taste. Stir in cooked pasta. Serve immediately.
|
[Name] Holy Basil Chicken [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 1999-12-12T16:02:00Z [Description] Make and share this Holy Basil Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Thai", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "green bell pepper", "fish sauce", "garlic cloves", "onion", "red bell pepper"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 185.0 [FatContent] 5.0 [SaturatedFatContent] 0.9 [CholesterolContent] 65.8 [SodiumContent] 423.8 [CarbohydrateContent] 6.8 [FiberContent] 1.6 [SugarContent] 3.4 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat wok, add tablespoon oil and chicken. Stir-fry until chicken is almost done. Puree 2 slices onion, 2 slices bell peppers, 2 cloves garlic, jalapeno, 1 tablespoon oil in blender or food processor. Add pureed mixture from food processor to wok. Stir for one minute. Add rest of peppers and onions. Stir-fry two minutes. Add rest of ingredients and stir-fry one minute. Soy sauce or small amount of salt can be substituted for fish sauce. Serve over steamed rice.
|
[Name] Low-Fat Broiled Fish with Citrus-Grape Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T16:04:00Z [Description] Make and share this Low-Fat Broiled Fish with Citrus-Grape Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Halibut [Keywords] ["Berries", "Grapes", "Fruit", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/4", "1/2", "1 1/4", "1", "1/4", "3", "1", "2"] [RecipeIngredientParts] ["halibut steaks", "lemon-pepper seasoning", "green onion", "cornstarch", "salt", "oranges", "green seedless grape", "dry sherry"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 117.0 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 148.1 [CarbohydrateContent] 28.8 [FiberContent] 3.1 [SugarContent] 21.7 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thaw fish, if frozen. Sprinkle both sides of fish with lemon-pepper seasoning. Spray the unheated rack of a broiler pan with nonstick coating. Place fish on rack of broiler pan. Broil 4\" from the heat for 4 minutes; turn fish. Broil 3 to 5 minutes more or until fish flakes when tested with a fork. Meanwhile, spray an unheated medium saucepan with nonstick coating. Add onions; cook and stir over medium heat until tender. In a bowl combine orange peel, orange juice, cornstarch, and salt. Add to onions in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Add orange sections, grapes, and if desired, sherry. Heat through. Spoon sauce over fish.
|
[Name] Fruit Sorbet [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T15:50:00Z [Description] Make and share this Fruit Sorbet recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "2/3", "2"] [RecipeIngredientParts] ["boiling water", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 86.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 22.3 [FiberContent] 0.0 [SugarContent] 22.3 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pour boiling water over sugar in a small bowl. Stir till sugar is dissolved. Cover and chill. Sieve fruit puree, if necessary. Combine with sugar syrup. Freeze in ice cream maker according to manufacturer's directions.
|
[Name] Black Bean Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T16:09:00Z [Description] Make and share this Black Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "16", "1", "1/2", "1", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["black beans", "whole kernel corn", "green pepper", "onion", "salsa", "cilantro", "garlic", "ground cumin"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1152.6 [FatContent] 16.5 [SaturatedFatContent] 7.1 [CholesterolContent] 27.7 [SodiumContent] 3123.8 [CarbohydrateContent] 193.0 [FiberContent] 43.5 [SugarContent] 22.4 [ProteinContent] 78.1 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place the beans, corn, green pepper, onion, and cheese in a bowl, and mix well. Combine the dressing ingredients in small bowl, and stir to mix. Sprinkle and pour the dressing over the salad, and stir well.
|
[Name] Blender Breakfast [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T15:59:00Z [Description] Make and share this Blender Breakfast recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1/2", "1"] [RecipeIngredientParts] ["low-fat yogurt", "nectarine", "sugar", "maple syrup", "milk", "low-fat yogurt"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 206.6 [FatContent] 4.9 [SaturatedFatContent] 2.9 [CholesterolContent] 17.1 [SodiumContent] 63.5 [CarbohydrateContent] 39.0 [FiberContent] 3.4 [SugarContent] 20.3 [ProteinContent] 5.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass.
|
[Name] Banana Bran Muffins with Strawberry Butter [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 1999-12-12T16:14:00Z [Description] Make and share this Banana Bran Muffins with Strawberry Butter 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/54/01/picwrWA00.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Strawberry", "Berries", "Fruit", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 2/3", "1", "1/2", "1", "2/3", "1/2", "1", "2/3", "1/2", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "butter", "baking soda", "egg", "banana", "plain yogurt", "brown sugar", "molasses", "butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 352.3 [FatContent] 19.4 [SaturatedFatContent] 10.5 [CholesterolContent] 57.5 [SodiumContent] 337.5 [CarbohydrateContent] 42.7 [FiberContent] 2.4 [SugarContent] 21.1 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 375F (190C]. In a large bowl, combine flour, baking powder and baking soda. Cut in butter with pastry blender or two knives until mixture is crumbly. Stir in bran and nuts. In a medium bowl, lightly beat egg; stir in banana, yogurt, brown sugar and molasses. Add to dry ingredients, all at once, stirring just until moistened. Divide batter evenly among 12 medium greased muffin cups. Bake 20 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in cups on wire racks. Remove from cups and let cool completely. Serve with Strawberry Butter. Straw berry Butter: Cream together 1/2 cup (125 mL] softened butter and 1/2 cup (125 mL] strawberry jam. Makes about 1 cup (250 mL]. TIP: Add a topping treat to your muffins before you bake them. Over batter in muffin cups, sprinkle quick-cooking rolled oats, cinnamon and sugar, sesame seeds or chopped nuts.
|
[Name] Vietnamese Chicken Salad [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T15:53:00Z [Description] Make and share this Vietnamese Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Vietnamese", "Asian", "High Protein", "Healthy", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3", "3", "2", "1", "2", "3", "1", "1", "2", "2/3", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "fresh lime juice", "fish sauce", "rice vinegar", "sugar", "serrano chilies", "garlic", "red onion", "bean sprouts", "napa cabbage", "cilantro", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 199.8 [FatContent] 2.0 [SaturatedFatContent] 0.5 [CholesterolContent] 87.8 [SodiumContent] 798.5 [CarbohydrateContent] 7.5 [FiberContent] 1.1 [SugarContent] 4.5 [ProteinContent] 36.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes]. Remove from the liquid and cool. Shred meat.", "In small bowl stir together lime juice, fish sauce, rice vinegar, sugar, chili peppers and garlic. Stir in onions, cover and let steep at room temperature 30 minutes.", "Blanch bean sprouts in boiling water. Drain and refresh with cold water.", "In large bowl combine chicken, bean sprouts, cabbage and cilantro.", "Add sauce and toss to mix well.", "Grind black pepper over top and garnish with cilantro" ]
|
[Name] Hamburger Casserole IIi [AuthorId] 1642 [AuthorName] M Messer [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-12-12T16:22:00Z [Description] I made this for dinner tonight and it is a wonderful winter dish. Warm and comforting for the tummy and the mind. Number of servings estimated. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Kid Friendly", "Winter", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1", "2", "1", "1/2", "1", "1 - 1 1/2", "2", "1", NA] [RecipeIngredientParts] ["hamburger", "onion", "stewed tomatoes", "tomato sauce", "ketchup", "Worcestershire sauce", "cheddar cheese", "corn", "sugar", "elbow macaroni"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 515.6 [FatContent] 21.8 [SaturatedFatContent] 9.2 [CholesterolContent] 95.9 [SodiumContent] 964.5 [CarbohydrateContent] 51.1 [FiberContent] 6.0 [SugarContent] 21.3 [ProteinContent] 35.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown hamburger and onion and drain. In BIG pot combine all ingredients except for noodles and stir well. Add cooked noodles until you like the consistency (also good way to stretch it for more people]. The longer you cook it the better it tastes. Remember the stewed tomatoes and cheese will both cook down some so don't add too much ketchup. You can always add either it or water to straighten out consistency. ** for cheese - the more cheese you add the creamier and to a certain extent blander it gets. If you like lots of cheese stir it OFTEN. voice of experience]. Recipe and also be increased at will as long as you have a very large pot.
|
[Name] Orange Pudding Cake [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T16:38:00Z [Description] Make and share this Orange Pudding Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "3/4", "1/3", "1/4", "2", "3"] [RecipeIngredientParts] ["egg", "raisins", "brown sugar", "margarine", "butter", "light vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.7 [FatContent] 13.3 [SaturatedFatContent] 3.4 [CholesterolContent] 16.7 [SodiumContent] 522.8 [CarbohydrateContent] 89.7 [FiberContent] 1.3 [SugarContent] 61.2 [ProteinContent] 7.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1/2 cup of the thawed concentrate for the water. Stir in raisins; set aside. For syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine, and 1 cup water. Bring to boiling. Pour syrup into a 2-quart square baking dish. Immediately drop cake batter by tablespoonful onto the hot syrup. Bake in a 350 degree oven for 20 to 25 minutes or until cake topping is golden brown. Serve warm cake with ice cream or yogurt. .
|
[Name] Blackened Swordfish with Tropical Fruit Salsa [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T16:16:00Z [Description] Make and share this Blackened Swordfish with Tropical Fruit Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "Free Of...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6 -8", "3", "1/2", "2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["fresh swordfish steaks", "fresh mango", "cilantro", "jicama", "lime", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.6 [FatContent] 13.9 [SaturatedFatContent] 3.3 [CholesterolContent] 132.6 [SodiumContent] 321.9 [CarbohydrateContent] 17.9 [FiberContent] 2.4 [SugarContent] 13.4 [ProteinContent] 40.9 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Coat both sides of swordfish steak in Creole Seasoning mix if desired. Place steak in a hot cast iron skillet. Turn once and cook at high temperature until both sides are blackened. Place on baking pan with fresh fish stock or lemon juice and water. Bake at 350 degrees until tender and cooked in the center. Top cooked steak with fresh tropical fruit salsa.
|
[Name] Devil's Food Cookies [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-12T16:17:00Z [Description] Make and share this Devil's Food Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Lunch/Snacks", "Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "2", "1 1/2", "1/2", "2/3", "1", "1/4", "2"] [RecipeIngredientParts] ["margarine", "fat-free buttermilk", "pure vanilla extract", "unbleached flour", "cocoa powder", "granulated sugar", "baking soda", "salt", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 59.0 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 83.2 [CarbohydrateContent] 10.3 [FiberContent] 0.6 [SugarContent] 4.7 [ProteinContent] 1.2 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350. Prepare baking sheets with cooking spray; set aside.", "In a mixing bowl, combine margarine, buttermilk, vanilla extract, and egg whites.", "In another mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt.", "Mix wet ingredients with dry ingredients just until moistened. Drop dough by tablespoonfuls, 2\" apart onto prepared baking sheets.", "Bake for 7 minutes.", "Sprinkle with powdered sugar.", "Notes: Buttermilk Substitute: Combine 1 1/2 teaspoons vinegar with enough skim milk to equal 1/2 cup; let stand 5 minutes" ]
|
[Name] Yogurt Rice [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 1999-12-12T16:20:00Z [Description] Make and share this Yogurt Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Asian", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", NA, "1/2", "1", "1", "1/4", "2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["long-grain rice", "water", "brown mustard seeds", "serrano chili", "gingerroot", "cucumber", "plain nonfat yogurt", "nonfat milk", "salt", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 267.1 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 3.1 [SodiumContent] 695.8 [CarbohydrateContent] 50.3 [FiberContent] 1.5 [SugarContent] 11.5 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring water to boil in saucepan and add rice. Return to boil, then reduce heat, cover and simmer until tender and water is absorbed, 20 to 25 minutes. While rice is cooking, toast mustard seeds and dal in skillet sprayed with nonstick cooking spray and oil until mustard seeds begin to pop, 2 to 3 minutes. Fluff rice with fork and stir in mustard seeds, dal, chile, ginger and cucumber. Combine yogurt, milk and salt. Lightly stir into rice with fork. Sprinkle with cilantro.
|
[Name] Pork Tenderloin [AuthorId] 1751 [AuthorName] Jjortikka [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 1999-12-13T05:35:00Z [Description] Make and share this Pork Tenderloin 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/54/08/OrnQm2rTLydu1qMfs7L5_0S9A6025.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/TlIXRlVR3eVL1qDEJZNT_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/wxWdoLSnaz2nQwcupn7Q_0S9A6012.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/FJ3vEfmUTwmP79W77f06_0S9A5989.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/pic6N8gCK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/pic8sRkDh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/picRczCcJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/picfEtmLA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/picyVCMdU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/picB1LpCN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/piclgD51I.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/picn5PvnH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/pic0dxVRv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/picDBTiCw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/08/picexbHyy.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "Free Of...", "High In...", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["garlic clove", "salt", "white pepper", "thyme", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 257.0 [Calories] 224.1 [FatContent] 9.9 [SaturatedFatContent] 2.4 [CholesterolContent] 98.4 [SodiumContent] 854.1 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 31.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Mix garlic, salt, pepper & thyme in small bowl.", "Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.", "Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.", "Remove pork and place in a 9x13x2 pan.", "Add enough water to come up to bottom edge of pork (about a half inch]. I rinse my frying pan and scrape blackened bits for water.", "Cover with foil and bake at 350 for approximately 45 to 50 minutes.", "Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes." ]
|
[Name] Stuffed Turmeric Turkey [AuthorId] 2001 [AuthorName] jen_smith2020 [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 1999-12-13T05:30:00Z [Description] Thought this healthy recipe for Stuffed Turmeric Turkey may come in handy with Xmas round the corner. Enjoy! [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1", "200", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["organic turkey", "sea salt", "ground black pepper", "ground turmeric", "raw honey", "ground turmeric", "raw honey", "chickpeas", "ground chicken", "sea salt", "ground black pepper", "ground turmeric", "fresh parsley", "fresh rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.2 [FatContent] 4.9 [SaturatedFatContent] 1.3 [CholesterolContent] 42.5 [SodiumContent] 1082.8 [CarbohydrateContent] 21.1 [FiberContent] 3.3 [SugarContent] 5.8 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash turkey and pat dry. Rub sea salt, black pepper, turmeric and honey over the turkey. Let marinade stand for at least 3-4 hours. Bring a pot of water to a boil. Cook chickpeas until soft. Drain out excess water. Combine chickpeas, sea salt, black pepper and turmeric in a food processor or blender. Blend the mixture well. Transfer to a bowl. Fold in the ground chicken. Mix well. Preheat the oven to 200 C. Grease a baking dish lightly with unrefined oil. Spoon chickpea mixture into the cavity of the turkey. Seal the cavity with toothpicks or thin bamboo sticks. Place turkey on the greased dish. Bake for 45 minutes to an hour, or until turkey is brown. In a bowl, combine vegetable stock, turmeric and honey to make a basting mixture. Mix well. For every 15 minutes, spoon 2-3 tablespoons of mixture to baste the turkey.
|
[Name] Glasgow Shortbread [AuthorId] 2002 [AuthorName] Lee607 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T05:21:00Z [Description] Make and share this Glasgow Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "Scottish", "European", "Christmas", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "3"] [RecipeIngredientParts] ["butter", "sugar", "flour"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 7903.0 [FatContent] 378.6 [SaturatedFatContent] 235.6 [CholesterolContent] 976.1 [SodiumContent] 2622.5 [CarbohydrateContent] 1066.2 [FiberContent] 21.5 [SugarContent] 401.5 [ProteinContent] 70.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, cream the sugar and butter together. Then add about 3 cups of the combined flour just so you can take the dough out the bowl to knead the rest of the flour in. Knead the flour in until the dough is of a smooth round ball. Almost the consistency of marzipan or almond paste. In the summer, when making this, you may need a little more flour. For two 8-inch cake pans: Cut the ball of dough in half. Flatten the dough into the pan, making a smooth surface. At this time, you can either use a fork and prick the dough all over or use what looks like a butter mold ( There are shortbread molds with thistle out there]. Bake for one hour or until golden brown in an oven of 400 degrees. Enjoy
|
[Name] Russian Tea II [AuthorId] 1799 [AuthorName] Marian Allen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T05:23:00Z [Description] Make and share this Russian Tea II recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/11/picFkK5uV.jpg" [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Russian", "European", "Winter", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "0.5", "1", "4", "1 1/2", "1", "1"] [RecipeIngredientParts] ["tea bags", "lemon juice", "sugar", "ground cinnamon", "ground cloves"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1825.5 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 25.1 [CarbohydrateContent] 462.1 [FiberContent] 5.0 [SugarContent] 434.5 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] "Steep tea, remove tea bags, add sugar to dissolve, add other ingredients, keep refrigerated"
|
[Name] Raisin Liqueur [AuthorId] 2003 [AuthorName] Jan McEwen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Raisin Liqueur recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "3", "1", "1", "6", "2"] [RecipeIngredientParts] ["raisins", "vodka", "water", "cinnamon", "cloves", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4453.1 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 68.0 [CarbohydrateContent] 761.5 [FiberContent] 18.2 [SugarContent] 668.0 [ProteinContent] 14.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Chop raisins into large piecies. Put in mixing jar with cloves and cinnamon, and cover with vodka and water. Cover. Leave to infuse for 2 weeks. Strain through large strainer and then hand squeeze remaining raisins. Add sugar. Shake vigorously until sugar is dissolved. Leave to clear for one week. Decant clear liqueur and bottle.
|
[Name] Currant or Raisin Liqueur (Cassis) [AuthorId] 2003 [AuthorName] Jan McEwen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Double the sugar syrup for creme de cassis. You can divide this recipe And make half cassis and half creme de cassis. Creme de cassis is commercially made with brandy, but it is also delicious made with vodka. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "3/4", "1", "1/2", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["water", "dried currants", "raisins", "vodka", "brandy", "granulated sugar", "water", "brown sugar", "granulated sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3223.0 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 79.4 [CarbohydrateContent] 568.5 [FiberContent] 9.8 [SugarContent] 556.4 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Boil 1 cup water. Add currants. Cover, turn off heat and let currants plump in hot water for about 5 minutes. Drain off water. Place currants and alcohol in a tightly closed jar and steep for 1 week. Shake jar occasionally during steeping. Strain and filter. Add enough sugar syrup for cassis, or more for creme de cassis, to your taste. Mature for 2 weeks. Either recipe makes 1 cup.
|
[Name] Southerner's Specialty Eggnog [AuthorId] 1923 [AuthorName] Douglas J. Renze [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 1999-12-13T05:27:00Z [Description] IMHO this is the single best eggnog recipe I've ever had. I've had it with both cognac and rum, never with brandy or whisky, though I suspect Jack Daniels would be wonderful for this. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Winter", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "1", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "half-and-half", "vanilla", "nutmeg", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 321.1 [FatContent] 19.1 [SaturatedFatContent] 10.4 [CholesterolContent] 256.3 [SodiumContent] 119.8 [CarbohydrateContent] 22.6 [FiberContent] 0.1 [SugarContent] 17.4 [ProteinContent] 9.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Whip yolks until yellow and thick. Add sugar gradually, blending as you go, until thick and well-blended (on high in the mixer]. Add half-and-half little-by-little. Add vanilla, nutmeg and alcohol. Blend well. Beat whites of eggs until stiff peaks form. Add to yolk mixture. Strain into pitcher and serve. NOTES : You may increase the vanilla up to 1 tablespoon and the alcohol up to 1 cup, as desired.
|
[Name] Healthy Marinara Sauce [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T05:25:00Z [Description] Make and share this Healthy Marinara Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "2", "4", "1", "1 1/4", "1/4", "1/4", "1/3", "1"] [RecipeIngredientParts] ["Italian plum tomatoes", "extra virgin olive oil", "garlic", "tomato paste", "oregano", "salt", "pepper", "fresh parsley", "cooking wine"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 30.4 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 153.0 [CarbohydrateContent] 5.3 [FiberContent] 1.4 [SugarContent] 3.2 [ProteinContent] 1.2 [RecipeServings] 13.0 [RecipeYield] nan [RecipeInstructions] Puree tomatoes and tomato paste in a blender or food processor. In a medium saucepan, heat oil briefly, and add garlic. Saute 15 seconds, being careful not to let it brown. Add pureed tomatoes, oregano, salt, pepper, and wine. Bring sauce to a boil, reduce heat, and simmer for 20 minutes. Remove from heat and stir in parsley. Makes 13 servings
|
[Name] Stroganoff Laibchen (Small Stroganoff Loaves) [AuthorId] 1662 [AuthorName] Anne Edgell [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 1999-12-13T05:34:00Z [Description] Here is a version of a German Stroganoff I received from a German list. I have not prepared it, but it certainly sounds good (and I've never received a recipe from this list that wasn't very good) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/16/picB4zrMk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/16/pickZgGe9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/16/picYdhGk1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/16/picZZ5q3y.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/16/picl6fMrE.jpg" ] [RecipeCategory] Pork [Keywords] ["Meat", "German", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1 -2", "1", "200", "200", "1", "2", "125", NA, NA, "200", "1", "70", "250", NA, "2", "2", "1", NA] [RecipeIngredientParts] ["onions", "dill", "ground beef", "ground pork", "egg", "Dijon mustard", "sour cream", "salt", "pepper", "champignon mushrooms", "butter", "white wine", "beef broth", "cornstarch", "tomatoes", "dill pickles", "sugar", "dill"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 718.0 [FatContent] 55.9 [SaturatedFatContent] 18.8 [CholesterolContent] 183.7 [SodiumContent] 1024.8 [CarbohydrateContent] 19.0 [FiberContent] 3.9 [SugarContent] 8.8 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute one half of onions in 1 Tbsp oil. Squeeze exceed water from bread. Mix together ground meat, bread, sauteed onion, egg, mustard, 1 Tbsp sour cream and two-thirds of the dill, salt and pepper, then shape into 10 small loaves. Brown in 3 Tbsp oil on both sides, remove from skillet - saving grease in skillet - and keep warm. Heat butter in skillet, quickly saute mushroom and remaining onion, add wine, continue cooking to reduce liquid. Add beef broth, remaining sour cream and combine some cornstarch and water and add to broth. Let come to boil, then add meat loaves and simmer for 8 minutes more. Then add tomatoes, pickles and remaining dill and mustard; salt to taste.
|
[Name] Tammi Rodriguez's Secret Garden Fresh Salsa [AuthorId] 2004 [AuthorName] ucan2now [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T05:31:00Z [Description] Authentic Recipe from Old Mexico. Passed down from generations of family members. Mild to Hot.... Your choice. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "3 -4", NA, NA, NA] [RecipeIngredientParts] ["tomatoes", "fresh tomato", "green onion", "cilantro", "serrano chilies", "salt", "pepper", "garlic"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 76.8 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 26.7 [CarbohydrateContent] 16.7 [FiberContent] 5.7 [SugarContent] 9.8 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Put all items in blender and chop for 30-60 seconds. Pour into jar and refrigerate.
|
[Name] Corky's Memphis-Style Coleslaw [AuthorId] 1610 [AuthorName] B B Adams [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T05:43:00Z [Description] I got this out of a newspaper several years ago and have used it many times for family get-to-gethers. Don't leave anything out! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/18/picleLU8m.jpg" [RecipeCategory] Vegetable [Keywords] ["Potluck", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "3/4", "1/4", "1/4", "2", "1", "1/8"] [RecipeIngredientParts] ["green cabbage", "carrots", "green bell pepper", "onions", "prepared mayonnaise", "granulated sugar", "dijon-style mustard", "cider vinegar", "celery seeds", "salt", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 1068.4 [FatContent] 14.5 [SaturatedFatContent] 2.2 [CholesterolContent] 7.6 [SodiumContent] 2811.8 [CarbohydrateContent] 234.9 [FiberContent] 30.1 [SugarContent] 190.4 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Place cabbage, carrots, green pepper and onion into a large bowl. Set aside. In another bowl, mix together all of the remaining ingredients. Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to meld. Stir again before serving. NOTE: When I use packaged cabbage, I use 2 packages and chop it a little finer with a chopping blade.
|
[Name] Easy Pita Pockets [AuthorId] 2005 [AuthorName] Steve Martin [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 1999-12-13T05:52:00Z [Description] Make and share this Easy Pita Pockets recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "6", NA] [RecipeIngredientParts] "broccoli" [AggregatedRating] nan [ReviewCount] nan [Calories] 742.0 [FatContent] 8.0 [SaturatedFatContent] 1.0 [CholesterolContent] 412.8 [SodiumContent] 699.6 [CarbohydrateContent] 40.4 [FiberContent] 15.8 [SugarContent] 10.3 [ProteinContent] 130.2 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix the first 3 ingredients together. Make a slit in pita pocket and stuff with the mixture.
|
[Name] Gravlax II [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T05:57:00Z [Description] Make and share this Gravlax II recipe from Food.com. [Images] character(0) [RecipeCategory] Scandinavian [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2 - 3", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["fresh salmon", "fresh dill", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1508.1 [FatContent] 39.1 [SaturatedFatContent] 6.3 [CholesterolContent] 589.3 [SodiumContent] 29052.6 [CarbohydrateContent] 50.0 [FiberContent] 0.0 [SugarContent] 50.0 [ProteinContent] 226.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Cut fresh salmon in half lengthwise and remove bones. Place one-half in shallow dish. Sprinkle with dill. Combine salt, sugar and pepper. Sprinkle on fish evenly. Place other half on top, skin side up. Cover with foil, set a plate on top of foil and weight on top of the plate (food cans are good weights]. Refrigerate 2 to 3 days. To Serve: Scrape dill and seasonings away. Slice salmon thinly on diagonal. Serve with crackers or rye bread
|
[Name] Lobster Thermidor [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T05:56:00Z [Description] Make and share this Lobster Thermidor 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/54/22/picuEmGaR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/22/piccEOOln.jpg"] [RecipeCategory] Lobster [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "1/4", "1/8", "1/8", "1/2", "1/2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["onions", "mushroom", "butter", "flour", "salt", "pepper", "paprika", "chicken broth", "Worcestershire sauce", "sherry wine", "lobsters"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 126.5 [FatContent] 10.8 [SaturatedFatContent] 6.6 [CholesterolContent] 60.0 [SodiumContent] 206.7 [CarbohydrateContent] 3.7 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450 degrees. Saute onion and mushrooms in butter. Blend in flour and seasonings. Cook over low heat until bubbly. Remove from heat and stir in cream, chicken broth and Worcestershire sauce. Bring to boil, stirring constantly. Boil 1 minute. Add egg yolk, flavoring and lobster. Place mixture in shell of lobster or individual baking dishes and sprinkle with 3 tablespoons fine buttered cracker or dry bread crumbs. Bake 5 minutes.
|
[Name] Fettuccine with Smoked Salmon [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T06:00:00Z [Description] Make and share this Fettuccine with Smoked Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", NA, "1/2", "1/4", NA] [RecipeIngredientParts] ["heavy cream", "fresh fettuccine", "dry fettuccine", "salt", "smoked salmon", "parmesan cheese", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3326.0 [FatContent] 203.5 [SaturatedFatContent] 117.6 [CholesterolContent] 1058.5 [SodiumContent] 2459.6 [CarbohydrateContent] 263.4 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 112.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In a large heavy skillet, bring the cream to the boil.", "Cook, stirring constantly with a wire whisk (so the cream doesn't boil over] until the cream is very thick, about 8 minutes.", "Cook the fettuccini in the boiling, salted water until done, but still firm to the bite. Drain well.", "While the pasta is cooking, stir the salmon and cheese into the cream. Cook over high heat for 2 to 3 minutes.", "Add the drained fettuccini to the skillet. Toss gently.", "Serve with a grinding of fresh pepper over the top." ]
|
[Name] Kluskies (Polish Potato Dumplings) [AuthorId] 1952 [AuthorName] hcopeland [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-12-13T06:07:00Z [Description] This is going to sound silly, but I got this recipe on the back of a pkg. for plastic cooking spoons. Good Cook brand. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Polish", "European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["potato", "salt", "flour", "ham", "onion", "butter"] [AggregatedRating] 4.0 [ReviewCount] 12.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Grate selected number of raw, peeled potatoes. Add dash of salt and flour to make a heavy dough mixture. Mix with hands. Boil kettle of water. Drop dough with teaspoon (3/4 tsp.] into boiling water. Cook until done. Drain. Fry onion and bits of ham in a little butter and pour over Kluskies in serving dish. Serve.
|
[Name] Gravlax and Mustard Sauce [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T06:15:00Z [Description] Make and share this Gravlax and Mustard Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Scandinavian [Keywords] ["European", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["5 -6", "2", "1", "1/4", "1/2", "1/4", "1", "2", NA, "1/2", "2", "1/3", "1/4", "2/3", "1/3"] [RecipeIngredientParts] ["boneless salmon fillets", "red onions", "fresh dill", "salt", "sugar", "green peppercorn", "lemons", "vanilla", "dark prepared mustard", "dry mustard", "sugar", "white vinegar", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 474.4 [FatContent] 22.7 [SaturatedFatContent] 3.2 [CholesterolContent] 117.8 [SodiumContent] 2982.9 [CarbohydrateContent] 21.5 [FiberContent] 1.4 [SugarContent] 17.7 [ProteinContent] 45.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] With tweezers or pliers, pull out the intermuscular bones of salmon. In a non-reactive dish (glass, porcelain, enamel or stainless] large enough to accommodate the salmon without crowding, scatter half of the sliced onions and sprinkle half of the dill on the onions. In a small mixing bowl combine the salt, sugar, peppercorns and juniper berries and mix them well. Rub half of this mixture into the flesh side of the salmon and spoon rub half the juice and vanilla on the flesh; set the salmon, flesh side down on the dill and onions. Rub remaining salt mixture into skin side of salmon and remaining lemon juice mixture over that. Lay remaining dill on salmon, then cover with last of onion slices. Cover with plastic wrap, then weigh the salmon down with bricks, small iron skillets or canned goods. Cover the dish and weights with aluminum and refrigerate for 2 to 3 days. During the marination time, spoon the juices the salmon give off and marinade back over the salmon. After 2 to 3 days, or when ready to serve, remove salmon from the marinade and scrape off dill and onions from skin side, but leave it on for garnish from flesh side. Slice salmon as thinly as possible on diagonal toward tail and serve with mustard sauce. Or set slices of salmon with a dab of mustard sauce on black bread for hors d'oeuvres. To make sauce, mix two mustards, sugar and vinegar until pasty. With a wire whisk, slowly beat in oil until it forms a thick mayonnaise like mixture. Stir in chopped dill.
|
[Name] Lobster Thermidor (Wwii Recipe) [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Lobster Thermidor (Wwii Recipe) recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "12", "1 1/4", NA, "1/2", "4", "2", "8", "4", "2", "8"] [RecipeIngredientParts] ["lobsters", "mushrooms", "butter", "paprika", "dry mustard", "parsley", "sherry wine", "flour", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1534.4 [FatContent] 135.9 [SaturatedFatContent] 84.7 [CholesterolContent] 617.1 [SodiumContent] 2549.0 [CarbohydrateContent] 24.7 [FiberContent] 1.1 [SugarContent] 2.5 [ProteinContent] 38.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. Cut lobsters into halves, remove meat and break into small pieces. Reserve the shells. Cook mushrooms in 12 Tbsp butter and add mustard, parsley, sherry and paprika to taste. Heat to boiling. Melt remaining butter in a separate pan, blend in butter, add cream and cook until thickened, stirring constantly. Season with salt and add mushroom mixture and lobster.
|
[Name] Lobster Thermidor II [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Lobster Thermidor II recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "6", "3", "1", "1/8", "1/8", "1 1/2", "3", "1/2", NA] [RecipeIngredientParts] ["lobsters", "butter", "flour", "flour", "nutmeg", "paprika", "half-and-half", "sherry wine", "cheddar cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 533.5 [FatContent] 33.8 [SaturatedFatContent] 20.7 [CholesterolContent] 236.7 [SodiumContent] 694.5 [CarbohydrateContent] 11.4 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 35.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cut lobsters into halves, remove meat and break into small pieces. Reserve the shells.", "Place meat, roe and liver in large bowl.", "Cover bowl and wrap shells; refrigerate both.", "Approx 25 minutes before serving: in 3-quart saucepan over medium heat, in butter, blend flour, salt, nutmeg and paprika.", "Stir in half-and-half and sherry; cook, stirring, until thickened.", "Add meat; cook until just heated, stirring occasionally.", "Preheat broiler at apprx 425-450 degrees.", "Place shells on rack in broiling pan; fill with mixture; sprinkle with cheese. Broil until cheese melts and starts to crust. Place lobsters on platter; garnish with parsley." ]
|
[Name] Hot Swiss Chard Salad [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] nan [Images] nan [RecipeCategory] Swiss [Keywords] ["European", "Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "10 -12", "1/4", "1/4", NA, "2", "3"] [RecipeIngredientParts] ["garlic", "fresh swiss chard", "red wine vinegar", "salt", "pepper", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 928.6 [FatContent] 93.0 [SaturatedFatContent] 15.9 [CholesterolContent] 344.6 [SodiumContent] 1172.6 [CarbohydrateContent] 7.2 [FiberContent] 2.1 [SugarContent] 2.5 [ProteinContent] 16.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Marinate garlic clove in oil for 1 hour. Remove garlic. Wash, dry and tear chard into bite-size pieces (remove stems]. Just before serving, heat oil, vinegar, salt and pepper, stirring occasionally. Pour over chard. Toss until well coated. Sprinkle with eggs and bacon. Toss lightly. Garnish with hard-cooked egg slices, if desired. Makes 4 to 6 servings.
|
[Name] Swiss Chard and Penne Soup [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Swiss Chard and Penne 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/54/29/picdhD6wO.jpg" [RecipeCategory] Penne [Keywords] ["Vegetable", "Swiss", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "6", "3", "1", "2", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["garlic", "red onion", "swiss chard", "olive oil", "water", "penne", "canned cannellini", "fennel seed", "red pepper flakes", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 329.6 [FatContent] 10.4 [SaturatedFatContent] 1.9 [CholesterolContent] 7.2 [SodiumContent] 489.1 [CarbohydrateContent] 45.4 [FiberContent] 7.5 [SugarContent] 5.5 [ProteinContent] 15.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Steel knife: With food processor running, drop garlic through feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns. Remove leaves from chard and reserve. Cut stems into feed tube lengths. Ultra thick: Stand stems in feed tube; slice, using light pressure. Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes. Add stock and water; bring to a boil. Mix in penne and cook 5 minutes. Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan. Mix in beans, fennel seed, red pepper flakes, salt and pepper. Bring to boil and cook until penne is tender, about 3 minutes. Can be made ahead. Pass the Parmesan cheese.
|
[Name] Swiss Chard a la Frommage [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Swiss Chard a la Frommage recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Swiss", "European", "Potluck", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "8", "1", "1", "2", NA] [RecipeIngredientParts] ["swiss chard", "swiss cheese", "sour cream", "sliced water chestnuts", "herbed croutons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.6 [FatContent] 16.4 [SaturatedFatContent] 10.1 [CholesterolContent] 41.3 [SodiumContent] 708.3 [CarbohydrateContent] 11.3 [FiberContent] 2.7 [SugarContent] 2.8 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Use 13 x 9 x 2-inch casserole. Wash chard well and trim stalks from leaves.", "Chop separately.", "Steam stalks until al dente, then add leaves.", "Cook until limp, about 5 minutes, don't overcook.", "Drain well; put in bowl; add onion soup mix and water chestnuts.", "Into casserole, place half of mixture and layer on half of shredded cheese, then chard, sour cream and cheese, ending with cheese. Bake at 350 degrees for 30 minutes or until bubbly.", "Add croutons.", "Great for potluck, just reheat. Freezes well; cover with foil and/or use disposable container." ]
|
[Name] Tortilla Pinwheels [AuthorId] 1610 [AuthorName] B B Adams [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T05:50:00Z [Description] Make and share this Tortilla Pinwheels recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1/2", NA, NA, "5", NA, NA] [RecipeIngredientParts] ["sour cream", "cream cheese", "green chilies", "black olives", "cheddar cheese", "green onion", "garlic powder", "seasoning salt", "flour tortillas", "fresh parsley", "salsa"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 2418.9 [FatContent] 190.7 [SaturatedFatContent] 109.3 [CholesterolContent] 473.4 [SodiumContent] 3458.8 [CarbohydrateContent] 116.3 [FiberContent] 11.3 [SugarContent] 11.3 [ProteinContent] 69.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix all the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut in slices 1/2 inch to 3/4 inch thick. Discard ends. Lay pinwheels flat on glass serving plate; garnish with parsley. Leave space in center of plate for small bowl of salsa, if desired.
|
[Name] Black Bean Salsa II [AuthorId] 1875 [AuthorName] LH919 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T06:56:00Z [Description] Make and share this Black Bean Salsa II recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Black Beans", "Beans", "Mexican", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1", "3 -4", "1", "1", "1", "1"] [RecipeIngredientParts] ["black beans", "white shoepeg corn", "cilantro", "green pepper", "purple onion", "tomatoes", "canola oil", "lime juice", "salt", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 997.5 [FatContent] 19.5 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 2365.7 [CarbohydrateContent] 180.5 [FiberContent] 44.7 [SugarContent] 17.4 [ProteinContent] 45.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] drain & rinse corn & beans, add cilantro, green pepper onion, tomatoes & jalapeno. Blend well. Drizzle the oil and lime juice over top, then add spices. Stir. Refrigerate 2-4 hours or overnight. Serve with tortilla chips.
|
[Name] Pumpkin Bread II [AuthorId] 1545 [AuthorName] Nancy Van Ess [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 1999-12-13T06:50:00Z [Description] Make and share this Pumpkin Bread II recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Vegetable", "Winter", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1", "1/2", "1", "1", "1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "salt", "cinnamon", "nutmeg", "pumpkin", "sugar", "milk", "eggs", "butter"] [AggregatedRating] 4.5 [ReviewCount] 17.0 [Calories] 198.5 [FatContent] 8.4 [SaturatedFatContent] 2.8 [CholesterolContent] 35.1 [SodiumContent] 320.7 [CarbohydrateContent] 27.8 [FiberContent] 1.3 [SugarContent] 13.1 [ProteinContent] 4.2 [RecipeServings] 16.0 [RecipeYield] 1 loaf [RecipeInstructions] Mix together flour, powder, soda, salt and spices. Combine pumpkin, sugar, milk and eggs. Add dry ingredients and butter; mix until well blended. Stir in nuts. Pour into well greased loaf (9x5x3-inch]. Bake at 350°F for 45-55 minutes.
|
[Name] Quick Beef Gravy [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Quick Beef Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1"] [RecipeIngredientParts] ["hamburger meat", "onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 549.4 [FatContent] 38.3 [SaturatedFatContent] 14.3 [CholesterolContent] 154.2 [SodiumContent] 618.6 [CarbohydrateContent] 4.9 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 43.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown hamburger meat and onions in skillet; drain off grease. Add soup. Cook 3 minutes.
|
[Name] Beef Gravy Base [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:37:00Z [Description] Make and share this Beef Gravy Base recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/3", "3/4", "3", "1/4", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "beef bouillon granules", "dried thyme", "butter", "margarine", "Kitchen Bouquet"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 592.2 [FatContent] 31.9 [SaturatedFatContent] 20.0 [CholesterolContent] 92.6 [SodiumContent] 1574.4 [CarbohydrateContent] 53.0 [FiberContent] 0.9 [SugarContent] 28.8 [ProteinContent] 23.8 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Combine dry milk powder, flour, bouillon granules and thyme. Cut in butter or margarine and Kitchen Bouquet until pieces resemble cornmeal. Store in tightly covered container in refrigerator up to two months. Beef Gravy: In saucepan slowly blend 1 cup cold water into 1/2 cup beef gravy base. Cook and stir until mixture is thickened and bubbly. Cook 1 minute more. Makes 1 cup.
|
[Name] Lemon Poppy Seed Pound Cake [AuthorId] 2006 [AuthorName] naomi olandese [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-13T06:55:00Z [Description] Make and share this Lemon Poppy Seed Pound 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/54/37/picTJGSzN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/37/picZf0NDt.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "3", "1 1/2", "1 1/2", "3/4", "3/4", "1/4", "1", "3", "13", "1/4", "1/4"] [RecipeIngredientParts] ["milk", "eggs", "vanilla extract", "cake flour", "sugar", "baking powder", "salt", "lemon, zest of", "poppy seeds", "unsalted butter", "sugar", "fresh lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 408.7 [FatContent] 22.5 [SaturatedFatContent] 12.8 [CholesterolContent] 129.7 [SodiumContent] 139.7 [CarbohydrateContent] 47.2 [FiberContent] 0.9 [SugarContent] 26.0 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Grease a 4-cup (8x4-inch] or six-cup loaf pan, line the bottom with parchment or waxed paper, and grease and flour the paper. Or grease and flour a fluted tube pan. Lightly combine the milk, eggs, and vanilla in a medium-size bowl. In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. Add the lemon zest and poppy seeds. Mix on low speed for 30 seconds to blend. Then add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium (high if you are using a hand mixer], and beat for 1 minute. Scrape down the sides of the bowl. Gradually add the remaining egg mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of the bowl as necessary. Spoon the batter into the prepared pan, and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf pan. Bake, covering the pan loosely with buttered aluminum foil after 30 minutes to prevent over browning, until a toothpick inserted into the center comes out clean, 55 to 65 minutes (35 to 45 minutes in a fluted pan]. To get an attractive split down the middle of the crust, wait until the natural split is about to develop (when cake has cooked for about 20 minutes], and then use a lightly greased sharp knife to make a shallow mark about 6 inches long down the middle of the cake. (This must be done very quickly so that the oven door does not remain open very long, or the cake will fall]. When the cake splits, it will open along the mark. Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice together until the sugar has dissolved. As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a wire tester or wooden skewer, and brush it with half the syrup. Cool the cake in the pan for 10 minutes. Loosen the sides of the cake with a spatula, and invert it onto a greased wire rack. Poke the bottom of the cake with the wire tester, brush it with some syrup, and re-invert it onto a greased wire rack. Brush the sides with the remaining syrup and allow the cake to cool completely. Store the cake for 24 hours, tightly wrapped in plastic wrap (to give the syrup a chance to distribute evenly]. Serve at room temperature. *Note*: Tightly wrapped, the cake will keep for 3 days at room temperature, 1 week in the refrigerator, and 2 months in the freezer.
|
[Name] Buche de Noel III [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 1999-12-15T23:45:00Z [Description] Make and share this Buche de Noel III recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/4", "1", "1/4", "3", "1", "1/3", "1", "1", "2", "1 1/2", "1/3", "1/3", "2", "1 1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "eggs", "granulated sugar", "water", "vanilla extract", "heavy whipping cream", "sugar", "instant coffee", "margarine", "butter", "powdered sugar", "vanilla extract", "hot water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 394.5 [FatContent] 16.8 [SaturatedFatContent] 7.2 [CholesterolContent] 88.4 [SodiumContent] 197.0 [CarbohydrateContent] 57.6 [FiberContent] 1.2 [SugarContent] 46.2 [ProteinContent] 4.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375 degrees. Line jelly roll pan, 15-1/2x10-1/2x1\", with waxed paper or baking parchment (I use the parchment]. Grease (and I flour the bottom]. Mix flour, cocoa, baking powder, and salt; set aside. Beat eggs in small mixer bowl (I do this in the big Kitchen Aid mixer with the wire beater] on high speed until very thick and lemon colored, 3-5 minutes. Pour eggs into large mixer bowl if using a small one, and gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners. Bake until wooden pick inserted in center comes out clean, 12-15 minutes. Loosen cake from edges of pan; invert on towel generously sprinkled with powdered sugar. Carefully remove paper; trim stiff edges from cake if necessary. While hot, roll cake and towel from narrow end. Cool on a wire rack for 30-60 minutes. Beat whipping cream, 2 tablespoons of sugar (more to suit taste], and the coffee, in chilled bowl until stiff. Unroll cake carefully. Spread whipped coffee cream filling over cake, reserving about 3-4 tablespoons in a small dish. Re-roll, using towel to help, if necessary. Cut a piece of the roll from one end, at an angle - maybe an inch at the narrow part to 2 inches at the wide part of the slice, and set aside for a moment while you begin to frost the log (Move the cake to it serving plate before you begin icing the log.] with the chocolate icing. Make the icing by mixing the cocoa and margarine, then stirring in the powdered sugar, flavor, and hot water to a nice spreading consistency. Set the waiting slice atop the frosted log - the icing should hold it in place sufficiently, or use a toothpick if you think you need to - to resemble a cut branch stub. Ice those sides, too, blending into the main log part for a realistic look. Use the reserved coffee whipped cream to cover the ends of the log and the top of the 'cut branch'. Now's the fun: Using a fork -- I like one with tines rather apart -- draw the bark on the tree - just pull the fork through the soft frosting. Rinse the fork and draw the circular rings on the ends (the coffee cream],
|
[Name] Meringue Mushrooms [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 1999-12-15T23:45:00Z [Description] Make and share this Meringue Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "Kid Friendly", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", NA, NA] [RecipeIngredientParts] ["cream of tartar", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 1.8 [FiberContent] 0.0 [SugarContent] 1.8 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 55 pieces [RecipeInstructions] Cover 2 cookie sheets with baking parchment paper, anchoring, if necessary with a dab of the meringue when it's ready. Beat egg whites and cream of tartar in small mixer bowl (I use my big Kitchen Aid bowl] until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy, about 5 minutes. Do not underbeat. Heat oven to 225 degrees. Fit decorators' tube or pastry bag with plain tip with 1/4\" opening. Fill bag with meringue and fold top of bag to close. Anchor the paper to the cookie sheets with a couple dabs of meringue. Hold upright and pipe out about 55 mushroom caps, each 1 to 1-1/4 inches in diameter. Sift cocoa over caps. Now, this is important: Stick your forefinger in sugar and gently pat down the peak that's sticking up on all those caps! Bake until firm, 45-50 minutes. Remove from oven and immediately turn caps upside down and make an indentation in bottom of each cap. (I use a wood skewer or small knife tip to poke/carve a bit of a hole.] Brush excess cocoa from caps with a soft-bristled brush. Pipe about fifty-five 3/4\" upright stems on second cookie sheet. They should have peaks which will fit into mushroom caps. Bake until firm 40-45 minutes. Remove from oven; cool. To assemble the mushrooms, pipe a small amount of frosting into the indentation of each mushroom cap; insert stem and stand to dry. Store mushrooms uncovered or loosely covered at room temperature. They'll keep a week or so. Use the mushrooms to decorate a yule log cake. Extra mushrooms can be packaged in -- a mushroom carton -- for a special treat.
|
[Name] Chocolate, Orange and Macadamia Buche De Noel [AuthorId] 2178 [AuthorName] troyh [CookTime] PT3H [PrepTime] PT12H [TotalTime] PT15H [DatePublished] 1999-12-15T23:45:00Z [Description] Originally a "Cooking School" feature in Gourmet Magazine, this can take an enthusiastic amateur the better part of a day to create- but it's well worth the time! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1/3", "1/3", "1 1/2", "1 1/2", "1 1/2", "1 1/2", "5", "6", "2 1/4", "4 1/2", "4 1/2", "1/4", "2", "2", "2", "1/4", "1/2", NA] [RecipeIngredientParts] ["eggs", "sugar", "flour", "sugar", "sugar", "water", "butter", "sugar", "powdered sugar", "powdered sugar", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 619.6 [FatContent] 48.2 [SaturatedFatContent] 27.2 [CholesterolContent] 236.9 [SodiumContent] 344.2 [CarbohydrateContent] 46.5 [FiberContent] 2.9 [SugarContent] 38.3 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cake: Preheat oven to 400°F Line a jelly roll pan with wax paper. Beat eggs, yolk, and sugar at medium speed until stiff peaks form. Sift in flour and cocoa. Add orange peel; gently fold together. Spread batter evenly in prepared pan. Bake until cake is springy to the touch and begins to pull from sides, about 7 minutes. Cut around edges to free cake. Turn out cake and paper to work surface and let cool. Buttercreams: Bring sugar and water to boil in heavy saucepan, stirring until sugar dissolves. Continue boiling without stirring until thermometer registers 240F (soft ball stage]. Beat yolks until thickened. Add liqueur; gradually beat in hot syrup. Continue beating until cool, about 5 minutes. Add butter 3 tablespoons at a time, beating after each addition. Mix in orange juice concentrate. Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into remaining. Assembly: Invert cake onto sheet of plastic wrap. Carefully remove paper. Spread orange buttercream over cake, leaving 1 inch boarder on one long side. Sprinkle with macadamias. Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border. Trim to make ends even. Cut 2 inches off each end of roll at 45 degree angle. Transfer roll to platter using plastic as aid and arranging seam side down. Spread some chocolate buttercream on cut ends of 2 inch sides. With buttercream touching cake, place one piece atop cake off-center and the second on one long side to resemble tree stumps. Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4 inch plain tip. Spread remaining buttercream over cake. Pipe buttercream in spirals on ends of buche and stumps, starting at center of each. Run fork tines through buttercream to simulate bark. Arrange holly and cranberries decoratively on buche. Garish with Meringue Mushrooms right before serving. Meringue Mushrooms: Preheat oven to 150°F. Line baking sheet with wax paper. Beat whites, and pinch of salt 1 minute to blend. Combine 2 tablespoons sugar and 2 tablespoons powdered sugar. Add to whites in 3 additions, beating for 20 seconds after each. Continue beating until meringue is stiff and glossy. Transfer mixture to pastry bag fitted with 1/2 inch plain tip. Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps. Smooth top of each with damp finger. Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems. Bake until meringues are dry and beginning to color, about 1 3/4 hours. Let cool completely. Using small knife, cut small hole in bottom of each mushroom cap. Dip peaked end of stem in sugar paste and push into hole in mushroom cap. Repeat with remaining caps. Dust mushrooms with cocoa powder before serving.
|
[Name] Buttercreams [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:45:00Z [Description] Make and share this Buttercreams recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "5", "6", "2 1/4", "4 1/2", "4 1/2"] [RecipeIngredientParts] ["sugar", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5830.5 [FatContent] 501.5 [SaturatedFatContent] 311.0 [CholesterolContent] 1928.1 [SodiumContent] 3730.1 [CarbohydrateContent] 370.3 [FiberContent] 21.8 [SugarContent] 329.9 [ProteinContent] 34.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring sugar and water to boil in heavy saucepan, stirring until sugar dissolves. Continue boiling without stirring until thermometer registers 240F (soft ball stage]. Beat yolks until thickened. Add liqueur; gradually beat in hot syrup. Continue beating until cool, about 5 minutes. Add butter 3 tablespoons at a time, beating after each addition. Mix in orange juice concentrate. Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into remaining. Invert cake onto sheet of plastic wrap. Carefully remove paper. Spread orange buttercream over cake, leaving 1 inch boarder on one long side. Sprinkle with macadamias. Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border. Trim to make ends even. Cut 2 inches off each end of roll at 45 degree angle. Transfer roll to platter using plastic as aid and arranging seam side down. Spread some chocolate buttercream on cut ends of 2 inch pieces. With buttercream touching cake, place one piece atop cake off-center and the second on one long side to resemble tree stumps. Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4 inch plain tip. Spread remaining buttercream over cake. Pipe buttercream in spirals over ends of buche and stumps, starting at center of each. Run fork tines through buttercream to simulate bark. Arrange holly and cranberries decoratively on buche. Garnish with Meringue Mushrooms right before serving.
|
[Name] Meringue Mushrooms II [AuthorId] 2178 [AuthorName] troyh [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:45:00Z [Description] Make and share this Meringue Mushrooms II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "2", "1", "1/4", NA] [RecipeIngredientParts] ["sugar", "powdered sugar", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 103.1 [CarbohydrateContent] 49.5 [FiberContent] 0.0 [SugarContent] 49.1 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Preheat oven to 150F. Line baking sheet with wax paper. Beat whites, and pinch of salt 1 minute to blend. Combine 2 tablespoons sugar and 2 tablespoons powdered sugar. Add to whites in 3 additions, beating for 20 seconds after each. Continue beating until meringue is stiff and glossy. Transfer mixture to pastry bag fitted with 1/2 inch plain tip. Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps. Smooth top of each with damp finger. Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems. Bake until meringues are dry and beginning to color, about 1 3/4 hours. Let cool completely. Using small knife, cut small hole in bottom of each mushroom cap. Dip peaked end of stem in sugar paste and push into hole in mushroom cap. Repeat with remaining caps. Dust mushrooms with cocoa powder before serving.
|
[Name] Solo Chicken Breast and Bell Pepper [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 1999-12-16T12:00:00Z [Description] Consider chicken breasts as blank canvas, much in the same way as you might use rice. It does not have an intrusive taste of it's own, but white chicken meat provides a nutritious, inexpensive source of protein to use as a base on which you can build a variety of interesting meals. Here is a quick meal for one that requires only one skillet and a second pan to make the rice or pasta. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/47/picGwuY9p.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/47/picxaZEJn.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2", "1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "green bell pepper", "olive oil", "dried basil", "garlic clove", "salt", "lemon juice", "white wine"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 485.0 [FatContent] 28.6 [SaturatedFatContent] 4.2 [CholesterolContent] 68.4 [SodiumContent] 1248.3 [CarbohydrateContent] 7.6 [FiberContent] 1.6 [SugarContent] 2.3 [ProteinContent] 28.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Slice the chicken breast and the bell pepper into thin slices and saute in the olive oil until the chicken turns white and the peppers become limp. Add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes. Serve over cooked rice or pasta.
|
[Name] Solo Chicken Breast Teriyaki Style [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 1999-12-16T12:02:00Z [Description] Make and share this Solo Chicken Breast Teriyaki Style recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "8", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "gingerroot", "garlic", "soy sauce", "dry sherry", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 730.8 [FatContent] 6.0 [SaturatedFatContent] 1.0 [CholesterolContent] 68.4 [SodiumContent] 4128.7 [CarbohydrateContent] 25.3 [FiberContent] 0.6 [SugarContent] 10.1 [ProteinContent] 35.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Slice chicken length wise into four pieces, and thread onto two thin sticks or sharpened chop sticks. Mix the rest of the ingredients and use to marinate the chicken in a shallow dish for at least two hours. Turn the meat at least once after the first hour. Broil 5 to 6 inches from heat, turning once, or on a charcoal grill for about 10 minutes. Heat marinade until it starts to bubble and pour over cooked meat after it has been removed from the sticks. Serve over rice.... 1/3 cup of raw rice grains, 2/3 cup of water. Heat until it just starts to boil, cover and reduce flame to the lowest level. Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minute with no heat before serving. This meal will go nice with a lettuce salad or a small side dish of vegetables.
|
[Name] Solo Chicken Breast Stroganoff Style [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 1999-12-16T12:05:00Z [Description] Make and share this Solo Chicken Breast Stroganoff Style recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1", "2", "1", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "green bell pepper", "onion", "mushroom stems and pieces", "butter", "nutmeg", "sour cream", "salt", "pepper", "white wine"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 592.1 [FatContent] 32.6 [SaturatedFatContent] 18.8 [CholesterolContent] 149.1 [SodiumContent] 2666.5 [CarbohydrateContent] 26.1 [FiberContent] 8.8 [SugarContent] 12.1 [ProteinContent] 32.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Saute the onion and mushrooms in butter until the onion is nearly transparent. Cut the chicken breast and the bell pepper into thin slices and add along with the nutmeg and salt. When the the chicken turns white and the peppers become limp, add the rest of the ingredients and cook over a medium heat until the chicken is completely cooked through, about 10 minutes. Serve over cooked rice or pasta.
|
[Name] Solo Baked Chicken Breast and Lemon Rice [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 1999-12-16T12:07:00Z [Description] This solo meal can be doubled, and if you have an instant read thermometer with an oven probe, the dish can be ignored until you are summoned to the kitchen. Serve with a green salad or maybe my Pickel Dilly Green Beans. Cooking is a Creative Sport. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/50/picLFAyfY.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/3", "2/3"] [RecipeIngredientParts] ["boneless skinless chicken breast", "lemon", "butter", "basil", "rice", "white wine", "vermouth"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 719.2 [FatContent] 25.2 [SaturatedFatContent] 15.1 [CholesterolContent] 129.5 [SodiumContent] 252.1 [CarbohydrateContent] 67.2 [FiberContent] 6.0 [SugarContent] 1.5 [ProteinContent] 33.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 375 degree (f] Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated. Add the wine. Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil. Other herbs such as dill, or oregano could be used instead. Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken. Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f] or 79(c]. Salt and pepper to taste.
|
[Name] Cucumber-Basil Buttermilk Dressing [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-16T12:09:00Z [Description] Make and share this Cucumber-Basil Buttermilk Dressing recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/51/pichbdyem.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/51/pickItV6V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/51/pictimibG.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1", "2/3", "2/3", "1/2", "2", "1", "1/4", NA] [RecipeIngredientParts] ["garlic", "buttermilk", "sour cream", "cucumber", "fresh basil", "dried basil", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 253.4 [FatContent] 21.4 [SaturatedFatContent] 12.4 [CholesterolContent] 57.8 [SodiumContent] 256.8 [CarbohydrateContent] 10.4 [FiberContent] 0.4 [SugarContent] 9.5 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] In a blender or food processor, process garlic, buttermilk, sour cream, cucumber, basil, mustard and hot pepper sauce until mixed. Season with salt and pepper to taste. Cover and refrigerate (for 3 to 4 days].
|
[Name] Solo Cheddar Puff Cake [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 1999-12-16T12:15:00Z [Description] This will make a nice sized breakfast meal for one person, baked in a 6 inch by 8 inch dish. The recipe can be multiplied by 3 and made in a 9 inch by 13 inch baking dish with 2 inch sides to feed a family of four. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/52/picMEwUoC.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "1/3", "1/3", "1/8", "2"] [RecipeIngredientParts] ["eggs", "flour", "milk", "cheddar cheese", "salt", "butter"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 565.4 [FatContent] 33.0 [SaturatedFatContent] 17.8 [CholesterolContent] 443.0 [SodiumContent] 773.9 [CarbohydrateContent] 36.8 [FiberContent] 1.1 [SugarContent] 0.7 [ProteinContent] 29.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Place butter in a oven safe 6 by 8 dish and put into oven to melt while mixing the rest of the ingredients. Add milk to the eggs and beat with a whisk, and add flour and salt. Beat mixture until smooth, and add the cheese. Pour into hot dish after butter has melted and bake for 20 minutes.
|
[Name] Mango Muffins [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 1999-12-16T12:16:00Z [Description] I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/53/MnPvli1SqyuCMo0uECD1_7927c65d-13bb-4765-b07e-897e22f8bd68.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/53/picNzIUaL.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5453/2q3Ery3wSn6VOgkDP8TE_847505FD-23A6-4316-93AF-1936CA1C9A03.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5453/fNJfwajoQW2DneblIVG1_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/53/picXblIDa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/53/picXWBXtt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/53/pickRtOcB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/53/picwr3Tz6.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5453/RWvEWG4oSbyV1x0njpur_7927c65d-13bb-4765-b07e-897e22f8bd68.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5453/2nQbYOyYTnGbo0o3JHDC_image.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1", "1/4", "1", "1", "1 - 1 1/2"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "honey", "milk", "egg", "mango"] [AggregatedRating] 4.5 [ReviewCount] 38.0 [Calories] 139.0 [FatContent] 4.0 [SaturatedFatContent] 0.8 [CholesterolContent] 12.2 [SodiumContent] 156.3 [CarbohydrateContent] 24.0 [FiberContent] 0.5 [SugarContent] 12.4 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 18 muffins [RecipeInstructions] Cut and peel two very ripe (soft to the touch] mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl. In a separate bowl combine oil, milk, and egg. Mix liquid ingredients with dry until just moist and stir in the mango pulp. Fill greased muffin tins, or paper muffin cups two-thirds full. Bake at 400°F for 15-18 minutes. They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.
|
[Name] Lebon Khar [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 1999-12-16T12:18:00Z [Description] Lebon Khar, or Cucumbers in Sour Cream, has many variations in spices. It might be found in homes and small cafes through out the Middle East as a vegetable side dish or as a salad. Yogurt may be used instead of sour cream. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/54/picTgatoV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/54/pic1IAp01.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/3", "3/4", "1/4", "3", "1/4", "1/4"] [RecipeIngredientParts] ["cucumbers", "onion", "commercial sour cream", "vinegar", "salt", "pepper", "sugar", "dry mustard"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 126.2 [FatContent] 5.9 [SaturatedFatContent] 3.4 [CholesterolContent] 14.9 [SodiumContent] 463.3 [CarbohydrateContent] 17.5 [FiberContent] 1.1 [SugarContent] 13.7 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the green and white things and cool until ready to serve. Combine the rest of the ingredients in a jar with a tight fitting lid and shake until smooth. Add sauce just before serving and toss lightly.....
|
[Name] All Purpose Relish [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT20M [PrepTime] PT8M [TotalTime] PT28M [DatePublished] 1999-12-16T12:19:00Z [Description] Make and share this All Purpose Relish recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1/4", "1/2", "3", "2", "1"] [RecipeIngredientParts] ["green bell pepper", "onions", "water", "garlic", "salt", "tomato sauce", "catsup", "sugar", "oregano"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 252.3 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1741.4 [CarbohydrateContent] 60.5 [FiberContent] 9.3 [SugarContent] 39.4 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Put onions and green peppers in a 2 quart sauce pan and steam. Add other stuff and simmer for at least 20 minutes. Use hot or cold. Store chilled.
|
[Name] Smoothy Chocolate Cookies [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 1999-12-16T12:21:00Z [Description] This recipe was inspired by a well known motel chain that features a signature cookie on their pillow. The actual recipe, with one very notable variation can be found on bags of chocolate chips offered by several companies. The preparation time does NOT include the time needed to freeze the chocolate chips. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "2", "1", "2 1/4", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["butter", "granulated sugar", "brown sugar", "eggs", "vanilla", "flour", "baking soda", "salt", "chocolate chips", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 133.1 [FatContent] 7.8 [SaturatedFatContent] 3.9 [CholesterolContent] 19.0 [SodiumContent] 70.8 [CarbohydrateContent] 15.7 [FiberContent] 0.7 [SugarContent] 10.3 [ProteinContent] 1.6 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Place chocolate chips into a freezer until very firm. Place frozen chocolate chips and chopped walnuts into an electric blender or food processor and chop very briefly. Cream butter, sugars, eggs and vanilla in a large bowl with and electric mixer on medium speed until light and fluffy. Mix in flour, baking soda and salt. Stir in chips and nuts. Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. Bake at 375°F for 10 minutes or until golden brown.
|
[Name] Hot, but Sweet Corn & Potato Chowder [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2000-01-08T17:59:00Z [Description] Make and share this Hot, but Sweet Corn & Potato 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/54/59/picXwTTfW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/59/piccYOMOq.jpg"] [RecipeCategory] Chowders [Keywords] ["Potato", "Corn", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "2", "1", "2", "6", "1", "1", "1/4", "2", "1/2", "1"] [RecipeIngredientParts] ["yellow onions", "leek", "corn", "cumin", "chili powder", "milk", "fresh thyme"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 646.1 [FatContent] 5.5 [SaturatedFatContent] 1.4 [CholesterolContent] 4.3 [SodiumContent] 743.3 [CarbohydrateContent] 148.1 [FiberContent] 14.7 [SugarContent] 20.3 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["put a bit of oil in a big stock pan, and add the onions (it will be a lot, i always just run these through the cuisinart to get good thick sections instead of squares and it saves on the tears].", "cook the onions for ~10 min, until they are clear and a little brown.", "add the leek and corn, cook for 5 more minute.", "add the creamed corn and potatoes. if necessary, add milk to thin the soup out a bit and cover the potatoes.", "stir in the spices.", "cover and simmer for 20 min, or until the potatoes are cooked through." ]
|
[Name] Elvis Presley's Grilled Peanut Butter and Banana Sandwich [AuthorId] 27 [AuthorName] Troy A. Hakala [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2000-01-28T02:15:00Z [Description] Make and share this Elvis Presley's Grilled Peanut Butter and Banana Sandwich 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/54/65/picsayDLE.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Fruit", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2"] [RecipeIngredientParts] ["banana", "butter"] [AggregatedRating] 5.0 [ReviewCount] 20.0 [Calories] 629.8 [FatContent] 41.2 [SaturatedFatContent] 18.4 [CholesterolContent] 61.1 [SodiumContent] 652.1 [CarbohydrateContent] 58.5 [FiberContent] 6.2 [SugarContent] 19.6 [ProteinContent] 13.4 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] Spread peanut butter on one slice of bread. Mash banana and spread it on the other slice of bread. Put the slices together to form the sandwich. Melt butter (not the peanut butter] in a frying pan. Fry the sandwich in the pan on both sides until it's golden brown.
|
[Name] Twinkie Del Mar [AuthorId] 2026 [AuthorName] Reid Bannecker [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2000-02-03T09:43:00Z [Description] The creation of John Mansfield, father of four, who says "This Twinkie dish has a hearty New England maritime flavor, with a spicy little Rio Grande kick, that all your little sailors will love. Deliciousness ahoy!" (Editor's Note: This recipe once appeared on the Twinkie web site, and is a humorous recipe, not intended for consumption.) [Images] character(0) [RecipeCategory] Tuna [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "3", "6", "1", "1/2", "3"] [RecipeIngredientParts] ["tuna", "cream cheese", "bell pepper", "garlic powder"] [AggregatedRating] 3.5 [ReviewCount] 21.0 [Calories] 246.5 [FatContent] 14.8 [SaturatedFatContent] 7.5 [CholesterolContent] 68.9 [SodiumContent] 123.2 [CarbohydrateContent] 1.8 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 25.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mash the Twinkies in a bowl and add tuna, cream cheese, and peppers, and mix. Fill a separate bowl with the brine and garlic powder. Submerge the pulpy Twinkie mass in brine and refrigerate overnight (this is where it soaks up its rustic flavor]. Bake at 450 for an hour in a bread pan, let cool, slice and serve! Deliciousness ahoy!
|
[Name] Pavlova [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2000-02-06T10:48:00Z [Description] Make and share this Pavlova 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/54/67/picna2YNF.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/67/picSNAr3D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/67/picFrePzl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/67/picGkvmli.jpg"] [RecipeCategory] Dessert [Keywords] ["New Zealand", "Australian", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "1", "3"] [RecipeIngredientParts] ["water", "caster sugar", "vinegar", "vanilla essence", "cornflour"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 216.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 42.1 [CarbohydrateContent] 51.7 [FiberContent] 0.1 [SugarContent] 50.2 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] 1 Batch [RecipeInstructions] Beat egg whites until they are stiff. Add cold water to the eggs, beat again. Add castor sugar gradually while still beating. Add vinegar, vanilla and cornflour, again, while still beating. Put greased paper on a greased tray and bake at 150 degrees C (300 F] for 45 minutes. Cool in the oven.
|
[Name] Bobotie [AuthorId] 27 [AuthorName] Troy A. Hakala [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2000-02-10T13:27:00Z [Description] Make and share this Bobotie 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/54/68/picbl7Int.jpg" [RecipeCategory] Meat [Keywords] ["South African", "African", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "2", "1/2", "2", "2", "1", "1/2", "6", "1", "1/2"] [RecipeIngredientParts] ["butter", "onion", "apple", "beef", "curry powder", "raisins", "lemon juice", "egg", "turmeric", "bay leaves", "egg"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 1230.4 [FatContent] 119.0 [SaturatedFatContent] 50.5 [CholesterolContent] 234.2 [SodiumContent] 185.8 [CarbohydrateContent] 23.8 [FiberContent] 2.9 [SugarContent] 13.2 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a saucepan. Add the onions and saute for 5 minutes. Add the apple dice and cook for 1 more minute. Add the chopped beef and mix together. Squeeze out the excess milk from the bread slices. Tear up the bread slices and add to pot. Add the curry powder, raisins, almonds, lemon juice, egg, and turmeric, and stir well. Place mixture in a greased 9 x 13\" baking dish. Place bay leaves vertically in the casserole. Bake at 325 degrees F for 40 minutes, then remove from the oven. Mix together the egg and milk Then pour it over the Bobotie. Bake for 15 more minutes. Remove bay leaves before serving.
|
[Name] Microwave Tuna Casserole [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT11M [PrepTime] PT3M [TotalTime] PT14M [DatePublished] 2000-01-13T22:09:00Z [Description] This recipe was designed to meet the limited resources in an office break room or on campus housing.There is enough for two, but leftovers can be refrigerated for several days and reheated. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/71/picZIgznV.jpg" [RecipeCategory] Tuna [Keywords] ["Microwave", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1"] [RecipeIngredientParts] ["butter", "tuna fish", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 745.2 [FatContent] 35.9 [SaturatedFatContent] 18.4 [CholesterolContent] 94.7 [SodiumContent] 2097.4 [CarbohydrateContent] 71.1 [FiberContent] 1.9 [SugarContent] 11.3 [ProteinContent] 35.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put the macoroni from the box into a Microwave Popcorn maker -- I use a Anchor Hocking model. Add enough water to cover the noodles (about 2 cups]. Cook noodles on high for 10 minutes or until tender -- then drain. Return the drained noodles, butter or margarine, the contents of the cheese package, entire can of cream of mushroom soup (DO NOT add water]. the lemon juice and the entire can of tuna. Heat on high for 1 minute or until hot.
|
[Name] Wisconsin Beer Cheese Muffins [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT20M [PrepTime] PT3M [TotalTime] PT23M [DatePublished] 2000-01-15T23:01:00Z [Description] Make and share this Wisconsin Beer Cheese Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Cheese", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "1/2", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "salt", "garlic powder", "beer", "egg", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 272.6 [FatContent] 11.4 [SaturatedFatContent] 4.7 [CholesterolContent] 37.4 [SodiumContent] 342.0 [CarbohydrateContent] 34.1 [FiberContent] 0.6 [SugarContent] 16.9 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 400F and lightly grease muffin tin. Mix the dry stuff and the wet stuff in different bowls, them mix together along with the cheese. Spoon into prepared muffin tins and bake for 18 to 20 minutes. When done let them sit for 5 minutes before taking them out of the pan.
|
[Name] Microwave - American- Welsh Rarebit [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2000-01-19T10:23:00Z [Description] This Solo Recipe can be a quick snack, that uses leftover bits of cheese and old bread, or with some creativity, a nice looking meal for one or two. The texture on the sauce will depend on how long it is microwaved, and of course your patience. Any cheese or combination of cheeses that melt well can be used, and over time you will find your favorite mustard. Cooking is a Creative Sport. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/73/piccLqRG0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/73/pic6v8tVu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/73/picmd4sME.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/73/piceIVTJp.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Welsh", "European", "Microwave", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1/8", "1/4", "1/2", "2"] [RecipeIngredientParts] ["butter", "mustard", "pepper", "salt", "beer", "Velveeta American cheese spread"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 342.4 [FatContent] 24.6 [SaturatedFatContent] 14.9 [CholesterolContent] 61.1 [SodiumContent] 786.3 [CarbohydrateContent] 22.8 [FiberContent] 1.4 [SugarContent] 0.4 [ProteinContent] 4.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt the butter and mustard in a microwave safe bowl on high for 15 seconds, Add salt and pepper, beer and cheese and microwave on high for at least 30 seconds. Remove the bowl and stir until the cheese has has achieved the desired consistency. Taste and add additional salt and pepper if required. Pour over plain toast or for a lunch, slices of ham and tomatoes may be added. Serve immediately, with the rest of the beer.
|
[Name] Perky Tomato Sauce and Tuna [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2000-02-06T14:16:00Z [Description] A quick meal for two using pantry stable items that might be found in a limited RV kitchen or in off campus housing, Look for jars of " Salad Olives" that have already been pitted and sliced for you, and are less expensive than whole olives. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["tomato sauce", "tuna fish", "mushroom", "olive oil", "dried basil", "garlic powder", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 257.2 [FatContent] 11.5 [SaturatedFatContent] 1.7 [CholesterolContent] 25.6 [SodiumContent] 1659.7 [CarbohydrateContent] 15.3 [FiberContent] 4.8 [SugarContent] 9.5 [ProteinContent] 25.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Saute the mushrooms in the olive oil until soft and slightly crispy. Add the rest of the ingredients and heat. be served over cooked pasta.
|
[Name] Rainbow Rice and Tuna [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-02-13T14:47:00Z [Description] Make and share this Rainbow Rice and Tuna recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Rice", "< 30 Mins"] [RecipeIngredientQuantities] ["1/3", "2/3", "2", "1", "1", "1/3", "1/3", "1/3", NA] [RecipeIngredientParts] ["rice", "chicken broth", "butter", "tuna", "lemon juice", "onion", "red bell pepper", "green bell pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 756.9 [FatContent] 32.9 [SaturatedFatContent] 17.2 [CholesterolContent] 125.7 [SodiumContent] 746.1 [CarbohydrateContent] 64.1 [FiberContent] 3.5 [SugarContent] 6.4 [ProteinContent] 48.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Melt one tablespoon of butter in a 1 quart saucepan, add rice and stir until all the grains are coated. Add the chicken broth to the rice, cover and place pan over a stove burner with a very low flame. (total heating time will be 15 minutes, followed by at least 5 minutes standing time]. After the rice has cooked for 15 minutes, turn off the flame under the rice, but do NOT remove the cover. Melt one tablespoon of butter in a frying pan; heat the onion and bell peppers until soft. Add the lemon juice and the drained can of tuna. Heat mixture for an additional 3 to 5 minutes or until the tuna is warmed. Remove the cover on the rice and stir in the heated onion, bell pepper and tuna mixture and serve. Salt and pepper to taste.
|
[Name] Omm 'Ali (Egyptian Bread and Butter Pudding) [AuthorId] 27 [AuthorName] Troy A. Hakala [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2000-02-16T08:49:00Z [Description] Make and share this Omm 'Ali (Egyptian Bread and Butter Pudding) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Egyptian", "African", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["coconut", "unsalted butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 281.7 [FatContent] 24.1 [SaturatedFatContent] 6.8 [CholesterolContent] 16.2 [SodiumContent] 260.2 [CarbohydrateContent] 12.0 [FiberContent] 3.4 [SugarContent] 1.7 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. Crush with fingers and place in lightly greased oven dish. Mix nuts and coconut, and scatter on top. Warm the sweetened milk and pour over the dessert. Dab with butter or cream, and placed in moderately hot oven (325-375 F] until top is browned.
|
[Name] Simple White Bread [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2000-02-16T10:56:00Z [Description] The recipe, and my instructions are adapted from a videorecording that a new baker might find helpful. " Perfect bread, how to conquer bread making." by Betsy Oppenneer,
|
[Name] Easy Garlic Chicken [AuthorId] 185139 [AuthorName] ElleFirebrand [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-02-17T14:01:00Z [Description] A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices. After many comments, I have reduced the temperature at which to cook the chicken. I have also added instructions to wrap your baking sheet or casserole dish in aluminum foil for easier clean-up. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/z7JaEr9NQw65JddIVLnS_easy%20garlic%20chicken%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/01493590105.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/aZ53yOEOSzme6oRXNejE_Easy%20Garlic%20Chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/jxICqYVpTKC2d2eRh5TF_easy%20garlic%20chicken%204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/PdbkcD1TtCkkMKQuddVz_Easy%20Garlic%20Chicken%202.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/5478/X2Pe1F1R3KB1miF53r8A_IMG_1648.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/01469229610.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/Co1YMenLQhG3OY3UVdOC_10205158945946420.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/HIC83UcR92tHmSKcOa8K_20141001_003616.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/e4o2gDRq2F47kRJOxnYg_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/tF4mNgQtG739AEhhdPog-image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/nc7t3RtWS8KFPddfW9ED-image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/XiUe0cFETxh2MdMkwieK-chicken.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picy2ZWoP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/pictpdAK6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picYIMHBg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picG8sdNy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picYGtWhs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picNlgou4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/pic6PXvYs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picHxSfe0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picZ44s3d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picpu4WId.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picYPFubq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picTsvlA4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picd01OUe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picdxEXPh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picBE1cSq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/piclYbhUk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/78/picUn3GeF.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "Healthy", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "4", "4", "1", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "garlic cloves", "brown sugar", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 181.0 [Calories] 221.3 [FatContent] 6.5 [SaturatedFatContent] 1.1 [CholesterolContent] 75.5 [SodiumContent] 141.3 [CarbohydrateContent] 14.5 [FiberContent] 0.1 [SugarContent] 13.4 [ProteinContent] 25.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.", "In small sauté pan, sauté garlic with the oil until tender.", "Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.", "Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.", "Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken." ]
|
[Name] Joel's Sweet Sour Dressing [AuthorId] 1634 [AuthorName] Bill Hilbrich [CookTime] PT1H [PrepTime] PT3M [TotalTime] PT1H3M [DatePublished] 2000-02-21T00:31:00Z [Description] This salad dressing was a gift from Joel Erlich who featured it as a house dressing in all of his restaurants in California. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/79/picmtvWz0.jpg" [RecipeCategory] Low Protein [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "4", "4", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["wine vinegar", "ketchup", "garlic", "honey", "basil", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 831.0 [FatContent] 82.1 [SaturatedFatContent] 10.6 [CholesterolContent] 0.0 [SodiumContent] 657.2 [CarbohydrateContent] 28.3 [FiberContent] 1.1 [SugarContent] 25.0 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine the ingredients in a screw-top jar. Cover tightly. Shake well. Chill. Shake again before serving.
|
[Name] Sancocho [AuthorId] 27 [AuthorName] Troy A. Hakala [CookTime] PT1H20M [PrepTime] PT25M [TotalTime] PT1H45M [DatePublished] 2000-02-27T10:41:00Z [Description] Make and share this Sancocho recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Caribbean", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "2", "1", "3", "3", "1/2", NA, NA] [RecipeIngredientParts] ["chicken", "yucca root", "plantains", "green onion", "carrots", "corn", "cilantro", "panamanian cilantro", "water", "chicken broth"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 649.1 [FatContent] 18.8 [SaturatedFatContent] 5.2 [CholesterolContent] 85.0 [SodiumContent] 128.9 [CarbohydrateContent] 97.2 [FiberContent] 7.2 [SugarContent] 17.9 [ProteinContent] 26.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients except salt, pepper, and corn in a large soup or stock pot. Add enough water or chicken broth to cover. Bring to a boil, reduce heat, and simmer for 1 hour. Remove chicken, discard skin, and peel meat from the bones. Break the meat into fairly large pieces and return to the pot. Add corn, salt and pepper to taste. Simmer for about 20 minutes longer.
|
[Name] Broccoli With Lemon [AuthorId] 2056 [AuthorName] Vivian Pender [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-02T04:44:00Z [Description] Make and share this Broccoli With Lemon 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/54/82/piciF35n6.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", NA, "1"] [RecipeIngredientParts] ["broccoli", "salt", "lemon, juice and zest of", "pepper", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 71.1 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 37.6 [CarbohydrateContent] 8.4 [FiberContent] 3.0 [SugarContent] 2.2 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut florets from broccoli. Trim and peel steams, then cut crosswise into 1/4 inch slices. Heat 1 inch water in pan large enough to hold steaming rack or basket to boiling. Place broccoli steaming rack and scatter florets over top. Salt boiling water, place rack in pan, and steam covered until tender. Place broccoli in serving bowl. Add 2 tablespoons lemon juice, half of zest and oil. Salt and pepper to taste. Toss quickly to combine and serve hot.
|
[Name] Quick-N-Easy Fruit Dip [AuthorId] 1979 [AuthorName] William Hakala1 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2000-03-04T17:17:00Z [Description] Make and share this Quick-N-Easy Fruit Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/54/83/picIyjlOQ.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Pineapple", "Melons", "Tropical Fruits", "Fruit", "Kid Friendly", "Summer", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["8", "7", NA] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "marshmallow creme", "strawberries", "watermelon"] [AggregatedRating] 5.0 [ReviewCount] 92.0 [Calories] 121.3 [FatContent] 6.5 [SaturatedFatContent] 3.7 [CholesterolContent] 20.8 [SodiumContent] 74.8 [CarbohydrateContent] 14.6 [FiberContent] 0.0 [SugarContent] 8.8 [ProteinContent] 1.3 [RecipeServings] 12.0 [RecipeYield] 1-2 cups [RecipeInstructions] "Mix cream cheese and marshmallow creme until smooth and it's ready to serve with the fruit."
|
[Name] Pancit [AuthorId] 27 [AuthorName] Troy A. Hakala [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2000-03-06T09:34:00Z [Description] Make and share this Pancit recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "2", "4", "1", NA, "1", NA] [RecipeIngredientParts] ["onion", "garlic", "shrimp", "pork", "cabbage", "carrots", "soy sauce", "water", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 43.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1033.1 [CarbohydrateContent] 8.5 [FiberContent] 2.0 [SugarContent] 3.5 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a large skillet, lightly sauté in a small amount of oil, the onions and garlic. Add the pork and shrimp. Add cabbage, carrots, soy sauce and 1 cup water. Turn heat to medium and simmer for 5 minutes. Stir and simmer until carrots are cooked. Place noodles on top of mixture and spoon vegetables and broth over the noodles. You might have to add a little more water if the noodles have not wilted. Cover and allow to steam for about 2 minutes. Turn out on a platter and garnish with lemon wedges. The recipe can be varied with chicken leftovers, bean sprouts or green onions. Squeeze the lemon wedges over Pancit before eating.
|
[Name] Carrot Cake [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2000-03-06T16:05:00Z [Description] I have changed this adopted recipe quite a bit. Originally, it called for all whole wheat flour, and that sounded really heavy for the cake. I added nutmeg and cloves, and when the batter was extremely thick, I added the can of crushed pineapple, because I like pineapple in cheesecake. I have also added a frosting. My DIL, who loves carrot cake, loved this cake. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/25/picwLx8Ms.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/25/pic4diL0i.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Sweet", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1", "1", "1/3", "1", "1", "2", "1/4", "1/4", "3", "1", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "brown sugar", "vanilla", "eggs", "all-purpose flour", "whole wheat flour", "dry milk", "baking soda", "salt", "baking powder", "cinnamon", "ground nutmeg", "ground cloves", "carrots", "walnuts", "crushed pineapple with juice", "cream cheese", "butter", "vanilla extract", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 691.2 [FatContent] 31.9 [SaturatedFatContent] 6.7 [CholesterolContent] 78.3 [SodiumContent] 434.7 [CarbohydrateContent] 98.0 [FiberContent] 3.4 [SugarContent] 78.4 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts, carrots and pineapple by hand. Pour batter into well greased and floured 10\" tube pan or Bundt pan. Bake at 350 degrees Fahrenheit for 50-60 minutes. Cool in pan, then top with cream cheese frosting, directions below. FROSTING: Cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. Beat at high speed of electric mixer until light and fluffy.
|
[Name] Bogracs Gulyas (Kettle Goulash) [AuthorId] 64642 [AuthorName] Molly53 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:05:00Z [Description] Make and share this Bogracs Gulyas (Kettle Goulash) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Hungarian", "European", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "5", "2", "3", "1 1/2", "3", NA, NA, "6", NA] [RecipeIngredientParts] ["bacon fat", "onions", "green peppers", "garlic", "Hungarian paprika", "stewing beef", "pepper", "salt", "tomato paste", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 381.7 [FatContent] 10.7 [SaturatedFatContent] 4.5 [CholesterolContent] 145.2 [SodiumContent] 415.2 [CarbohydrateContent] 21.4 [FiberContent] 4.8 [SugarContent] 10.3 [ProteinContent] 52.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325 degrees Fahrenheit.", "Heat bacon fat in a deep heavy pot.", "Cook the onions, peppers, and garlic until the onions are limp and transparent.", "Add paprika and cook until it has lost its raw taste.", "Add beef and remaining ingredients, except sour cream.", "Stir well to combine.", "Simmer in a preheated oven for 1 1/2 to 2 hours, or until the meat is tender.", "Adjust oven temperature during cooking time so contents of pot remain at a simmer.", "Serve in shallow soup bowls with a tablespoon of sour cream on top of each serving." ]
|
[Name] Chicken and Mushroom Casserole [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Chicken and Mushroom Casserole 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/64/28/piccffsAY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/28/pic0qOKr7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/28/picYteQs9.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "6", "1", "2", "4"] [RecipeIngredientParts] ["chicken", "white wine", "fresh mushrooms", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 829.0 [FatContent] 49.4 [SaturatedFatContent] 11.3 [CholesterolContent] 138.0 [SodiumContent] 1395.0 [CarbohydrateContent] 16.8 [FiberContent] 0.8 [SugarContent] 9.8 [ProteinContent] 37.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Wash and trim mushrooms and cut in half.", "In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing.", "Cover and marinate in refrigerator overnight.", "Remove chicken and mushrooms and measure 2 cups of marinade.", "Pour remaining marinade into another container.", "Return chicken and mushrooms to casserole.", "Mix 2 cups marinade with cans of gravy and pour over chicken.", "Bake at 325 degree for 1 1/2 hours.", "Serve hot over rice, potatoes or biscuits.", "Note 1: Remaining marinade can be frozen for later use as marinade fo barbeque." ]
|
[Name] Braune Zucker Platzchen (Brown Sugar Cookies) [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2000-03-06T16:07:00Z [Description] I adopted this recipe, and some other German recipes, in honor of my old neighbor who was a wonderful cook! [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "German", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2/3", "2", "2", "1", "2", "1", "1/2", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["brown sugar", "shortening", "eggs", "milk", "baking powder", "cinnamon", "clove", "salt", "unbleached flour", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.7 [FatContent] 12.5 [SaturatedFatContent] 3.2 [CholesterolContent] 35.6 [SodiumContent] 133.3 [CarbohydrateContent] 43.4 [FiberContent] 0.8 [SugarContent] 26.6 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] 4 dozen cookies [RecipeInstructions] Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir together baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if desired. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight container.
|
[Name] Gewurzplatzchen (Spice Cookies) [AuthorId] 293001 [AuthorName] tweetyfan [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Gewurzplatzchen (Spice Cookies) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "German", "European", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", "1/4", "2 1/2", "1/4", "2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "shortening", "brown sugar", "egg", "molasses", "flour", "salt", "baking soda", "cinnamon", "ginger", "ground cloves", "allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 595.3 [FatContent] 25.3 [SaturatedFatContent] 12.2 [CholesterolContent] 71.7 [SodiumContent] 680.5 [CarbohydrateContent] 87.0 [FiberContent] 1.8 [SugarContent] 43.6 [ProteinContent] 6.7 [RecipeServings] 6.0 [RecipeYield] 4 dozen cookies [RecipeInstructions] Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2-inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350°F for 12-15 minutes. Cool cookies on racks and store in airtight tins.
|
[Name] Spritzgeback (Spritz Cookies) [AuthorId] 293001 [AuthorName] tweetyfan [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H10M [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Spritzgeback (Spritz Cookies) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2/3", "1", "1", "1", "2 1/4", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "egg", "flour", "salt", "baking powder"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 312.2 [FatContent] 19.9 [SaturatedFatContent] 12.0 [CholesterolContent] 90.9 [SodiumContent] 217.1 [CarbohydrateContent] 29.7 [FiberContent] 0.8 [SugarContent] 8.0 [ProteinContent] 4.1 [RecipeServings] 10.0 [RecipeYield] 4 dozen cookies [RecipeInstructions] Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins.
|
[Name] Nusskipferl (Nut Crescents) [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Nusskipferl (Nut Crescents) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["German", "European", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "3", "3", "1", "1", "1"] [RecipeIngredientParts] ["active dry yeast", "unbleached flour", "butter", "margarine", "sour cream", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 102.4 [FatContent] 5.2 [SaturatedFatContent] 3.1 [CholesterolContent] 24.2 [SodiumContent] 41.9 [CarbohydrateContent] 12.4 [FiberContent] 0.3 [SugarContent] 4.4 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 48 crescents [RecipeInstructions] ["Preheat oven to 350°F.", "Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed.", "Cover and let dough rest 1 hour.", "For filling beat egg whites until soft peaks form.", "Fold in nuts, sugar, and vanilla.", "Roll dough 1/8-inch thick.", "Cut out rectangles about 2 X 3-inches.", "Spread with 1 t of filling.", "Roll up jelly roll fashion.", "Place on greased baking sheets and curve to form crescents.", "Bake for 15 to 20 minutes, or until lightly browned.", "Cool on wire racks and store in airtight tins." ]
|
[Name] Sandtortchen (Sand Tarts) [AuthorId] 293001 [AuthorName] tweetyfan [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Sandtortchen (Sand Tarts) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "German", "European", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "2", "2", "4", "1", NA, NA, NA] [RecipeIngredientParts] ["sugar", "butter", "margarine", "eggs", "flour", "sugar", "cinnamon", "pecans"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 298.8 [FatContent] 15.9 [SaturatedFatContent] 9.9 [CholesterolContent] 56.2 [SodiumContent] 143.9 [CarbohydrateContent] 36.8 [FiberContent] 0.6 [SugarContent] 20.9 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins.
|
[Name] Lebkuchen (Spice Bars) [AuthorId] 163441 [AuthorName] Shawnee TX [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Lebkuchen (Spice Bars) recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "German", "European", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "2 1/4", "1/2", "1/2", "1", "2", "3/4", "3/4", "1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["cinnamon", "allspice", "clove", "salt", "flour", "baking powder", "lemon, rind of", "eggs", "sugar", "honey", "milk", "confectioners' sugar", "rum", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 292.3 [FatContent] 4.4 [SaturatedFatContent] 0.8 [CholesterolContent] 32.4 [SodiumContent] 150.3 [CarbohydrateContent] 60.0 [FiberContent] 1.5 [SugarContent] 40.1 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] 4 dozen bars [RecipeInstructions] Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed.
|
[Name] Black Russian [AuthorId] 22642 [AuthorName] Heather Sullivan [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Black Russian 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/64/38/picMnspXM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/38/pick5ebNC.jpg"] [RecipeCategory] Beverages [Keywords] ["Russian", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4"] [RecipeIngredientParts] ["vodka", "coffee flavored brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] "Pour over ice cubes in old-fashioned cocktail glass."
|
[Name] Pfeffernusse (Pepper Balls) [AuthorId] 101823 [AuthorName] Ms B. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Pfeffernusse (Pepper Balls) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "German", "European", "Healthy", "Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/2", "1", NA, "1 1/4", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["flour", "baking powder", "cinnamon", "clove", "mace", "allspice", "black pepper", "honey", "butter", "eggs", "confectioners' sugar", "vanilla", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.2 [FatContent] 3.2 [SaturatedFatContent] 1.6 [CholesterolContent] 40.3 [SodiumContent] 58.6 [CarbohydrateContent] 71.5 [FiberContent] 1.4 [SugarContent] 39.0 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] 4 dozen cookies [RecipeInstructions] Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins.
|
[Name] Spargelgemuse (Fresh Asparagus) [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Spargelgemuse (Fresh Asparagus) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1/4", "3", "1"] [RecipeIngredientParts] ["asparagus", "water", "butter", "parmesan cheese", "egg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 124.1 [FatContent] 9.6 [SaturatedFatContent] 5.7 [CholesterolContent] 57.8 [SodiumContent] 125.6 [CarbohydrateContent] 6.4 [FiberContent] 3.0 [SugarContent] 2.1 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg.
|
[Name] Green Beans with Fresh Dill [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-06T16:07:00Z [Description] A simple and delicious recipe for fresh green beans. I especially love this during the summer months when the green beans are in their peak season. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/42/picSuUZrq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/42/pic7Aa59x.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/42/pichNW88r.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/42/picbJoojC.jpg"] [RecipeCategory] Vegetable [Keywords] ["Christmas", "Thanksgiving", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["9", "1/3", "3", "2", NA] [RecipeIngredientParts] ["fresh green beans", "vegetable broth", "fresh dill", "butter"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 70.9 [FatContent] 5.8 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 45.0 [CarbohydrateContent] 4.6 [FiberContent] 2.2 [SugarContent] 0.9 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place fresh green beans in a saucepan with vegetable broth and dill. Cover; bring to a boil. Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter, adding salt & freshly ground black pepper to taste. Serve and enjoy!
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.