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[Name] Gedunstetes Weisskraut (Skillet Cabbage) [AuthorId] 115621 [AuthorName] glitter [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Gedunstetes Weisskraut (Skillet Cabbage) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["cabbage", "celery", "green pepper", "onion", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 88.3 [FatContent] 7.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 321.6 [CarbohydrateContent] 6.4 [FiberContent] 2.4 [SugarContent] 3.3 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.]
[Name] Karotten in Bier Gedunstet (Carrots in Beer) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Karotten in Bier Gedunstet (Carrots in Beer) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["carrots", "butter", "dark beer", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 84.6 [FatContent] 3.0 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 217.8 [CarbohydrateContent] 10.1 [FiberContent] 2.0 [SugarContent] 4.3 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot.
[Name] Pilze in Sahnesosse - Mushrooms in Cream Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2000-03-06T16:07:00Z [Description] Make and share this Pilze in Sahnesosse - Mushrooms in Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "2", "1", "1/2", "1/4", "1/4", "1", "1", "1", "1 1/2", "2"] [RecipeIngredientParts] ["fresh mushrooms", "bacon", "butter", "onions", "white wine", "salt", "pepper", "paprika", "nutmeg", "mace", "heavy cream", "half-and-half", "fresh lemon juice", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 567.9 [FatContent] 47.2 [SaturatedFatContent] 25.4 [CholesterolContent] 131.3 [SodiumContent] 668.6 [CarbohydrateContent] 18.5 [FiberContent] 3.7 [SugarContent] 8.5 [ProteinContent] 12.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil! Garnish with parsley and serve with noodles or dumplings.
[Name] Bloody Mary [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2000-03-06T16:07:00Z [Description] This is one of my new adopted recipes. I have added some of the things I love in a Bloody Mary. Enjoy!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/00f7f3R7yw6kVZvICjhQ_bloody%20mary%20(3%20of%204].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/YV8BrapMSNOjTYVxCSPQ_bloody%20mary%20(4%20of%204].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/vR2LgVdT8OtS9RwymzHQ_bloody%20mary%20(1%20of%204].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/8YL47mcsT0abJ9VDtZgD_bloody%20mary%20(2%20of%204].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/picYTSdAO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/pics2TH0U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/7zI9jh6TZWQAI68mSwMO_1B1D3905-023D-4BB0-80A1-294E3D40A37F.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/uKMnC6rSJegoxmixDSf6_5FE484A3-5385-4935-9267-16980B9701A9.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/7zI9jh6TZWQAI68mSwMO_1B1D3905-023D-4BB0-80A1-294E3D40A37F.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/uKMnC6rSJegoxmixDSf6_5FE484A3-5385-4935-9267-16980B9701A9.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/7zI9jh6TZWQAI68mSwMO_1B1D3905-023D-4BB0-80A1-294E3D40A37F.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/uKMnC6rSJegoxmixDSf6_5FE484A3-5385-4935-9267-16980B9701A9.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/7zI9jh6TZWQAI68mSwMO_1B1D3905-023D-4BB0-80A1-294E3D40A37F.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/uKMnC6rSJegoxmixDSf6_5FE484A3-5385-4935-9267-16980B9701A9.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/picwt3nW7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/picJjAxx1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/49/pic72bvrO.jpg"] [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "3", "1", "1/2", "3", NA, NA, "1/4", "1/2", NA] [RecipeIngredientParts] ["vodka", "tomato juice", "Worcestershire sauce", "Tabasco sauce", "pepper", "salt", "green onions"] [AggregatedRating] 5.0 [ReviewCount] 39.0 [Calories] 131.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 271.1 [CarbohydrateContent] 7.6 [FiberContent] 0.5 [SugarContent] 4.6 [ProteinContent] 0.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Rub lemon or lime around rim of glass and then put the rim in margarita salt or Tony Chachers, if desired. Add ice to glass. Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using] and pour in glass. Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.
[Name] Rotkohl (Red Cabbage) [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H3M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Rotkohl (Red Cabbage) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "German", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", NA, "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["onions", "red cabbage", "vinegar", "salt", "sugar", "apples", "applesauce", "red wine", "beef broth"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 204.8 [FatContent] 7.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.1 [SodiumContent] 135.8 [CarbohydrateContent] 29.4 [FiberContent] 6.5 [SugarContent] 17.1 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a Dutch oven and saute onions 3 minutes.", "Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color.", "Sprinkle with salt and sugar.", "Add chopped apple or applesauce and a piece of salt pork.", "Pour in red wine and hot beef broth.", "Cover and simmer for 45 to 60 minutes.", "Cabbage should be just tender, not soft.", "Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired.", "Correct seasonings and serve." ]
[Name] Erbsenpuree (Yellow Split-Pea Puree) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H2M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Erbsenpuree (Yellow Split-Pea Puree) 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/64/53/pictLbxZX.jpg" [RecipeCategory] Vegetable [Keywords] ["German", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "1", "1", "1", "1/8", "1/8", "1", "1", "2", "2"] [RecipeIngredientParts] ["onion", "carrot", "turnips", "parsnip", "marjoram", "thyme", "salt", "onion", "butter", "unbleached flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 295.1 [FatContent] 4.7 [SaturatedFatContent] 2.6 [CholesterolContent] 10.2 [SodiumContent] 461.5 [CarbohydrateContent] 48.1 [FiberContent] 18.3 [SugarContent] 8.6 [ProteinContent] 17.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot.
[Name] Mashed Potatoes with Horseradish Cream [AuthorId] 29196 [AuthorName] JustJanS [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Mashed Potatoes with Horseradish Cream 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/64/54/picBSJzP0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/54/picmQno9T.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "German", "European", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["5", NA, "1/2", "2", NA, "1/2", "1", "2"] [RecipeIngredientParts] ["potatoes", "water", "salt", "butter", "pepper", "sour cream", "horseradish", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 313.4 [FatContent] 11.7 [SaturatedFatContent] 7.0 [CholesterolContent] 30.2 [SodiumContent] 392.5 [CarbohydrateContent] 47.8 [FiberContent] 6.0 [SugarContent] 3.4 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve.
[Name] Kartoffelpfannkuchen (Potato Pancakes) [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Kartoffelpfannkuchen (Potato Pancakes) 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/64/55/pic7FMKz4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/55/picgeM0WD.jpg"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "German", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "3", "1", "1", "1", "2", "1/2", NA] [RecipeIngredientParts] ["potatoes", "water", "lemon juice", "potato", "egg", "milk", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 136.2 [FatContent] 1.6 [SaturatedFatContent] 0.6 [CholesterolContent] 47.6 [SodiumContent] 326.3 [CarbohydrateContent] 26.2 [FiberContent] 3.2 [SugarContent] 1.2 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce.
[Name] Apfelstrudel (Apple Strudel) (Adopted) [AuthorId] 129357 [AuthorName] Honni [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2000-03-06T16:08:00Z [Description] Adopted from zaar Feb 2005. All comments below are from the original chef. I will update when I have prepared this recipe myself. Honni [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "German", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "3/4", "1", "3/4", "2", "3/4", "8", "1 3/4", "1"] [RecipeIngredientParts] ["apples", "raisins", "lemon rind", "sugar", "cinnamon", "phyllo pastry", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1265.9 [FatContent] 72.1 [SaturatedFatContent] 36.9 [CholesterolContent] 142.3 [SodiumContent] 1219.1 [CarbohydrateContent] 143.8 [FiberContent] 9.6 [SugarContent] 51.0 [ProteinContent] 17.2 [RecipeServings] 6.0 [RecipeYield] 2 strudels [RecipeInstructions] Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside. Place 1 phyllo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter. Cook and stir bread crumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered phyllo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudel. Bake the strudels at 400°F for 20 to 25 minutes, until browned. NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.
[Name] Bayerische Vanillecreme (Bavarian Vanilla Cream) [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Bayerische Vanillecreme (Bavarian Vanilla Cream) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["German", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "9", "1", "2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["gelatin", "water", "sugar", "cornstarch", "eggs", "milk", "ice cream", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.0 [FatContent] 18.6 [SaturatedFatContent] 11.1 [CholesterolContent] 124.4 [SodiumContent] 85.7 [CarbohydrateContent] 29.5 [FiberContent] 0.2 [SugarContent] 23.7 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle gelatin over cold water to soften.", "Heat to dissolve gelatin completely.", "Mix together sugar and cornstarch.", "Add eggs; beat for 2 minutes.", "Slowly add warm milk, beating constantly.", "Pour into a 1-quart saucepan.", "Cook over medium heat until custard coats a spoon.", "Add gelatin and ice cream while custard is hot.", "Cool until slightly thickened.", "Add vanilla.", "Fold in whipped cream.", "Pour into a 1-quart mold.", "Chill until set.", "Unmold carefully and serve with a garnish of fresh fruits." ]
[Name] Bayerische Erdbeercreme (Strawberry Barvarian) [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Bayerische Erdbeercreme (Strawberry Barvarian) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "German", "European", "Low Protein", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["strawberry", "sugar", "gelatin", "water", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 249.8 [FatContent] 12.6 [SaturatedFatContent] 7.7 [CholesterolContent] 44.2 [SodiumContent] 17.7 [CarbohydrateContent] 34.1 [FiberContent] 2.0 [SugarContent] 30.0 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve.
[Name] Margarita [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Margarita 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/64/60/OpfdrmibRieyoX2g3Uiu_margarita2 (1 of 1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/60/A3Xo9YIMT9WqiwQKcGLj_margarita1 (1 of 1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/60/WAKC5JrTlWsb9Jgnyg2l_margarita3 (1 of 1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/60/pic3re2u3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/60/pic1o9VgQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/60/picUwu29K.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1"] [RecipeIngredientParts] ["triple sec", "lemon juice", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 6.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 2.0 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into the salt-rimmed glass.
[Name] Fladle Uberbacken (Swabian Pancakes) [AuthorId] 115621 [AuthorName] glitter [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Fladle Uberbacken (Swabian Pancakes) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["German", "European", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "3", "1/2", "2", "1", "1", "4", "1", "2", "3", "1"] [RecipeIngredientParts] ["flour", "eggs", "salt", "milk", "applesauce", "raisins", "butter", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.4 [FatContent] 11.6 [SaturatedFatContent] 4.3 [CholesterolContent] 122.2 [SodiumContent] 320.4 [CarbohydrateContent] 60.1 [FiberContent] 2.9 [SugarContent] 16.7 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time]. Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately.
[Name] Blitzkuchen Mit Apfeln (Apple Cake) [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Blitzkuchen Mit Apfeln (Apple Cake) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "German", "European", "Low Protein", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "3", "3", "3/4", "2", "1/2", "1", "1 1/2", "3/4", "1", "2", "1", "1", "3"] [RecipeIngredientParts] ["apples", "lemons", "sugar", "butter", "sugar", "lemon", "baking powder", "flour", "milk", "rum", "butter", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 454.9 [FatContent] 11.8 [SaturatedFatContent] 6.3 [CholesterolContent] 94.5 [SodiumContent] 154.4 [CarbohydrateContent] 84.9 [FiberContent] 6.3 [SugarContent] 49.7 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar.
[Name] Tropfkrapfen (Drop Doughnuts) [AuthorId] 130663 [AuthorName] NoraMarie [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Tropfkrapfen (Drop Doughnuts) 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/64/63/picc5vDL8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/63/picbA5A8V.jpg"] [RecipeCategory] Breads [Keywords] ["Dessert", "German", "European", "Healthy", "Hanukkah", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "4", "2", "1/4", "1/2", "3/4", NA] [RecipeIngredientParts] ["butter", "sugar", "egg", "unbleached flour", "baking powder", "nutmeg", "baking soda", "buttermilk", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 326.5 [FatContent] 6.7 [SaturatedFatContent] 3.6 [CholesterolContent] 76.0 [SodiumContent] 197.2 [CarbohydrateContent] 59.5 [FiberContent] 1.4 [SugarContent] 21.1 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar.
[Name] Meersburger Kirschen-Dessert (Cherry Dessert Meeresburg) [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Meersburger Kirschen-Dessert (Cherry Dessert Meeresburg) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "German", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "6", "2", "12", "8", "1/2", "2", "1", NA] [RecipeIngredientParts] ["tart cherries", "kirsch", "sugar", "water", "ladyfingers", "cream cheese", "vanilla extract", "heavy cream", "pistachio nut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 725.1 [FatContent] 52.4 [SaturatedFatContent] 26.3 [CholesterolContent] 216.9 [SodiumContent] 312.9 [CarbohydrateContent] 56.0 [FiberContent] 3.2 [SugarContent] 38.6 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries.
[Name] Streuselkuchen (Crumb Cake) [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT45M [PrepTime] PT1H50M [TotalTime] PT2H35M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Streuselkuchen (Crumb Cake) recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "German", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1", "1/2", "2 1/4", "1/4", "1/4", "1", "3/4", "1/2", "1"] [RecipeIngredientParts] ["sugar", "brown sugar", "cinnamon", "unbleached flour", "butter", "margarine", "unbleached flour", "sugar", "salt", "dry yeast", "milk", "butter", "margarine", "egg"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 436.3 [FatContent] 22.2 [SaturatedFatContent] 13.7 [CholesterolContent] 77.7 [SodiumContent] 265.7 [CarbohydrateContent] 53.3 [FiberContent] 1.7 [SugarContent] 17.2 [ProteinContent] 6.6 [RecipeServings] 9.0 [RecipeYield] 1 9-inch square cake [RecipeInstructions] TOPPING: Mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120°- 130° F]. Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour then beat on high speed for 2 minutes. Stir in enough of the remaining flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan and sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350° for about 45 minutes or until done.
[Name] Rahmapfelkuchen (Apple and Rum Custard Cake) [AuthorId] 71324 [AuthorName] -Sylvie- [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:08:00Z [Description] I adopted this recipe from Recipezaar. I am German and usually like that kind of German Apple Cake, so I thought I'd give this recipe a home. I have not yet made it to see if it needs updating, but will try some time soon. If you make this before me please let me know what you think! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/69/picNGoT1H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/69/pic6rwmBf.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "German", "European", "Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "5", "1", "2/3", "1", "1", "1/2", "2", "4", "1", "1/4", "1/4", "1/4", "3", "1/3", "1 3/4"] [RecipeIngredientParts] ["flour", "sugar", "lemon, rind of", "butter", "margarine", "milk", "butter", "margarine", "apples", "lemon juice", "sugar", "raisins", "rum", "eggs", "sugar", "milk"] [AggregatedRating] 4.0 [ReviewCount] 7.0 [Calories] 472.9 [FatContent] 23.1 [SaturatedFatContent] 13.7 [CholesterolContent] 148.9 [SodiumContent] 231.5 [CarbohydrateContent] 57.0 [FiberContent] 2.5 [SugarContent] 31.9 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.
[Name] Gugelhupf [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT40M [PrepTime] PT2H [TotalTime] PT2H40M [DatePublished] 2000-03-06T16:08:00Z [Description] When I was an exchange student in Germany, my German mother often had this one the table for breakfast. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "5", "1", "1", "3/4", "1/3", "1/2", "4"] [RecipeIngredientParts] ["dry active yeast", "milk", "sugar", "butter", "margarine", "eggs", "vanilla extract", "lemon, rind of", "golden raisin", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 671.5 [FatContent] 30.8 [SaturatedFatContent] 16.6 [CholesterolContent] 181.5 [SodiumContent] 430.4 [CarbohydrateContent] 86.8 [FiberContent] 3.1 [SugarContent] 33.6 [ProteinContent] 13.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results.
[Name] Whiskey Sour [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Whiskey Sour recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2"] [RecipeIngredientParts] ["lemon", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 526.5 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.2 [CarbohydrateContent] 13.0 [FiberContent] 5.1 [SugarContent] 1.4 [ProteinContent] 1.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry.
[Name] Obsttorte (Fruit Torte) [AuthorId] 130663 [AuthorName] NoraMarie [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Obsttorte (Fruit Torte) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", "4", "1/2", "1/4", "2", "1", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["unbleached flour", "sugar", "unsalted butter", "sugar", "water", "cornstarch", "sugar", "sugar", "vanilla extract", "heavy cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 585.6 [FatContent] 39.8 [SaturatedFatContent] 22.2 [CholesterolContent] 143.3 [SodiumContent] 53.7 [CarbohydrateContent] 52.0 [FiberContent] 1.8 [SugarContent] 24.1 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375°F oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peaks are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completely cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired.
[Name] Weintraubentorte (Grape Torte) [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Weintraubentorte (Grape Torte) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Grapes", "Fruit", "German", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2/3", "1/4", "1", "1", "1", "1/8", "1", "3", "6", "1/2", "4"] [RecipeIngredientParts] ["flour", "sugar", "butter", "margarine", "egg", "lemon, rind of", "salt", "grapes", "sugar", "lemon"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 417.9 [FatContent] 15.2 [SaturatedFatContent] 4.7 [CholesterolContent] 61.6 [SodiumContent] 170.5 [CarbohydrateContent] 64.0 [FiberContent] 3.1 [SugarContent] 36.0 [ProteinContent] 9.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack.
[Name] Springerle (Molded Christmas Cookies) [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT15M [PrepTime] PT24H [TotalTime] PT24H15M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Springerle (Molded Christmas Cookies) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "German", "European", "Healthy", "Christmas", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "4 1/2"] [RecipeIngredientParts] ["eggs", "sugar", "cake flour"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 339.8 [FatContent] 2.0 [SaturatedFatContent] 0.6 [CholesterolContent] 62.0 [SodiumContent] 25.1 [CarbohydrateContent] 73.6 [FiberContent] 0.9 [SugarContent] 33.5 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] 72 cookies [RecipeInstructions] Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT under beat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperature, covered with paper towels, or uncovered. Preheat oven to 375°F. Place cookies in oven and immediately reduce temperature to 300°F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tea or cocoa. For Christmas, paint designs with egg yolk colored with food coloring.
[Name] Chunky Beef Fritters [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Chunky Beef Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["High Protein", "High In...", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "6", "1", "3", "1 1/2", "4", "1/4"] [RecipeIngredientParts] ["roast beef", "milk", "unbleached all-purpose flour", "eggs", "self-rising flour", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.2 [FatContent] 19.0 [SaturatedFatContent] 7.0 [CholesterolContent] 255.6 [SodiumContent] 2488.0 [CarbohydrateContent] 29.9 [FiberContent] 1.1 [SugarContent] 0.2 [ProteinContent] 56.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired.
[Name] Beef with Caper Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT1H20M [PrepTime] PT2H [TotalTime] PT3H20M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Beef with Caper Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/4", "1/4", "2", "2", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["beef eye round", "tomato paste", "soy sauce", "red wine vinegar", "rosemary", "salt", "pepper", "caper sauce", "paprika", "green onion", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.6 [FatContent] 13.7 [SaturatedFatContent] 2.8 [CholesterolContent] 89.2 [SodiumContent] 900.2 [CarbohydrateContent] 2.5 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 35.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.] 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce.
[Name] Decadent Chocolate Chip Cookies [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2000-03-06T16:08:00Z [Description] If you want to have ready-to-bake cookies, you can drop teaspoonfuls of cookie dough onto a baking sheet covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Drop oven temperature to 350 degrees when baking, and expect the cookies to take a little longer to bake than normal. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/82/dvY9Dy49Sqewaa4sLGqU_0S9A8055.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/82/NXX6SlEGRwqqeVFJ3h2h_0S9A8035.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/82/4dfoqze6TOq8LRvdaTWX_0S9A8046.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/82/picpaC3pn.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Brunch", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "3/4", "1 1/2", "3/4", "3", "3", "3", "3", "3 3/4", "1 1/2", "3/4", "3"] [RecipeIngredientParts] ["margarine", "butter flavor shortening", "brown sugar", "sugar", "eggs", "light corn syrup", "water", "vanilla", "flour", "baking soda", "salt", "chocolate chips"] [AggregatedRating] 4.5 [ReviewCount] 31.0 [Calories] 124.6 [FatContent] 6.4 [SaturatedFatContent] 2.2 [CholesterolContent] 7.8 [SodiumContent] 78.4 [CarbohydrateContent] 16.8 [FiberContent] 0.6 [SugarContent] 10.6 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 72 cookies (Varies depending on the size of cookie) [RecipeInstructions] Preheat the oven to 350°F and place baking rack in middle of oven. In a large bowl combine flour, baking soda and salt; set aside. In a seperate bowl cream the margarine and butter flavored shortening. Add the sugars and beat until creamy. Add the eggs to incorporate. Add the corn syrup, water and vanilla extract, mix well. Gradually blend in the flour mixture to the creamed mixture and mix well. Stir in the chocolate chips; make sure they are evenly distributed. Drop by teaspoonfuls onto an ungreased cookie sheet, about 1 inch apart and bake until the cookies are slightly underdone, between 10-12 minutes (maybe longer, depending on your oven's calibration]. The centers should be just set and a light golden brown. They will continue to cook, from the heat in the cookie sheet, after they are removed from the oven. Drop by rounded teaspoonfuls onto cookie sheet. Allow to cool on cookie sheet for 1 minute before removing to cooling racks until they are completely cooled. Enjoy!
[Name] Caper Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Caper Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["mayonnaise", "capers", "sour cream", "dijon-style mustard", "horseradish", "white vinegar", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 11.4 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 2.5 [SodiumContent] 92.8 [CarbohydrateContent] 0.6 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or with any roast beef.
[Name] Easy Beef Roll-Ups [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:08:00Z [Description] This is a Zaar recipe that I adopted. I hope to make it soon and will post any modifications that I make to the recipe. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Pressure Cooker", "< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "2", "1", "2", "2", "1/2", NA, "3"] [RecipeIngredientParts] ["beef round steak", "water", "cornstarch", "water", "parsley", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 55.8 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 788.2 [CarbohydrateContent] 8.1 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim separable fat from steak nd remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes.
[Name] Deviled Swiss Steak [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Deviled Swiss Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1 1/2", "1/4", "2", "1", "1", NA] [RecipeIngredientParts] ["beef round steak", "dry mustard", "salt", "pepper", "mushrooms", "Worcestershire sauce", "carrot curls", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 30.0 [FatContent] 2.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 366.1 [CarbohydrateContent] 0.8 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 0.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves.
[Name] Barbecued Beef Roll [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H55M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Barbecued Beef Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2 - 2 1/2", "3/4", "1/3", "1/4", "1/4", "2", "1/2", "1/2", "1", "1/2", "1/2", "3/4", "1/4", "1/4", "1/4", "1/2", "3", "1/4", "1/4", "2", "3", NA] [RecipeIngredientParts] ["full cut round steaks", "catsup", "chili sauce", "brown sugar", "wine vinegar", "cumin", "chili powder", "salt", "pepper", "cheddar cheese", "kernel corn", "green pepper", "pitted ripe olives", "unbleached all-purpose flour", "water", "cheddar cheese", "pitted ripe olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.3 [FatContent] 14.3 [SaturatedFatContent] 5.0 [CholesterolContent] 19.8 [SodiumContent] 950.4 [CarbohydrateContent] 31.5 [FiberContent] 2.1 [SugarContent] 18.1 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.] Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses.
[Name] Dutch Spiced Beef [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Dutch Spiced Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Dutch", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/8", "6", "1", "1", "1 1/2", "1", "1", "2", "4", "12"] [RecipeIngredientParts] ["beef round steak", "salt", "pepper", "butter", "Spanish onion", "water", "vinegar", "prepared mustard", "bay leaf", "whole cloves", "pimientos"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.2 [FatContent] 18.6 [SaturatedFatContent] 11.2 [CholesterolContent] 45.8 [SodiumContent] 874.2 [CarbohydrateContent] 23.6 [FiberContent] 8.0 [SugarContent] 12.0 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips.
[Name] Wild Rice Almondine [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2000-03-06T16:08:00Z [Description] This is a delicious wild rice recipe we tend to serve around the holiday season. It's a nice dish because after preparation you just set it in the oven for an hour or so, which leaves you more time to visit with your guests and/or do other things. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Cholesterol", "Christmas", "Thanksgiving", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "1", "2", "3/4", "1", "4", "4 1/2", NA, NA] [RecipeIngredientParts] ["wild rice", "olive oil", "onions", "chives", "shallot", "green peppers", "sliced water chestnuts", "chicken broth", "salt", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 481.5 [FatContent] 26.5 [SaturatedFatContent] 3.4 [CholesterolContent] 0.0 [SodiumContent] 580.8 [CarbohydrateContent] 49.1 [FiberContent] 6.1 [SugarContent] 3.9 [ProteinContent] 15.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the olive oil in a large skillet over medium heat. Add the onion, chives, shallots and green pepper and sauté until soft. Stir in the rice and sauté 2 to 3 minutes more. Add the almonds, water chestnuts and mushrooms. Turn the mixture into a casserole dish. Stir in the boiling chicken broth and season with salt and pepper, to taste. Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender.
[Name] Deli Brisket Bake [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H40M [DatePublished] 2000-03-06T16:08:00Z [Description] Make and share this Deli Brisket Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["beef brisket", "prepared mustard", "sauerkraut", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1051.1 [FatContent] 84.4 [SaturatedFatContent] 35.5 [CholesterolContent] 233.0 [SodiumContent] 1916.4 [CarbohydrateContent] 12.6 [FiberContent] 6.0 [SugarContent] 4.8 [ProteinContent] 58.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.] 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard.
[Name] Golden Harvest Beef [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2000-03-06T16:08:00Z [Description] An adopted recipe, this one sounds quite tasty! It would be a wonderful fall feast. :) I hope to make it soon and revise the recipe so that it is easier to follow. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "2", "2", NA, "1", "1/4", "1/4", "1", "1", "6", "2", "3", "1/2", "1/4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["beef brisket", "onions", "clove", "brown sugar", "salt", "pepper", "boiling water", "carrots", "tart apples", "white potatoes", "sugar", "catsup", "ketchup", "cornstarch", "dry mustard", "mandarin orange sections", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 880.5 [FatContent] 19.0 [SaturatedFatContent] 7.2 [CholesterolContent] 121.8 [SodiumContent] 626.5 [CarbohydrateContent] 135.5 [FiberContent] 11.0 [SugarContent] 74.1 [ProteinContent] 44.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Stud the whole onions with a few cloves. Add the studded onions, 1/4 cup brown sugar, salt, and pepper to the Dutch oven. Stir in boiling water. Cover and bake at 350 degrees F for 2 hours. Uncover and add the yams, carrots, apples, white potatoes and 1/4 cup brown sugar, and stir. Re-cover and return to oven for 30 minutes. Remove from oven and remove the cloves from the onions. In a saucepan combine the sugar, 1/2 cup brown sugar, catsup (ketchup], cornstarch, and the mustard. Drain the Mandarin oranges, careful to reserve the liquid. Stir the orange liquid into the sugar mixture and cook over medium heat until the sauce boils. Add the Mandarin orange sections. Spoon half of the sauce over meat in the Dutch oven. Return the meat (still in the Dutch oven], uncovered, to oven and continue baking, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with chopped fresh parsley. Note: the brisket also can be simmered on top of range until tender or can be cooked in a pressure cooker according to manufacturer's directions.
[Name] Pot 'N Cot Roast [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:08:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon and will post any modifications that I make to the recipe. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "Weeknight", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1", "2", "1", "1", "1/4", "1/3", "1"] [RecipeIngredientParts] ["apricots", "marjoram", "basil", "pepper", "cooking sherry", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.3 [FatContent] 3.5 [SaturatedFatContent] 1.9 [CholesterolContent] 11.0 [SodiumContent] 295.3 [CarbohydrateContent] 12.7 [FiberContent] 2.2 [SugarContent] 10.1 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.] Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat.
[Name] Oatmeal Raisin Cookies [AuthorId] 1533 [AuthorName] Dancer [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Oatmeal Raisin Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/64/93/6493.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "2", "2", "2", "2", "2", "1/4", "1/8", "1 1/2", "1", "1", "3", "1"] [RecipeIngredientParts] ["margarine", "shortening", "light brown sugar", "sugar", "eggs", "water", "light corn syrup", "vanilla", "cinnamon", "nutmeg", "ginger", "flour", "baking soda", "salt", "oats", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 25.0 [Calories] 128.9 [FatContent] 5.0 [SaturatedFatContent] 1.1 [CholesterolContent] 7.8 [SodiumContent] 102.3 [CarbohydrateContent] 19.3 [FiberContent] 1.3 [SugarContent] 8.6 [ProteinContent] 2.4 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Cream margarine, shortening, sugars, eggs, corn syrup, water and vanilla; beat well. Combine flour, baking soda, spices and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350° for 15 minutes. Cool slightly on sheet before removing to cooling racks.
[Name] Beef with Hot Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Beef with Hot Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1/2", NA, "1 1/2", "3", "2", "2", "2", "1", "1", "1", "1", "8"] [RecipeIngredientParts] ["onion", "celery", "green pepper", "water", "catsup", "brown sugar", "vinegar", "garlic", "bay leaf", "salt", "dry mustard", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 624.6 [FatContent] 35.6 [SaturatedFatContent] 14.0 [CholesterolContent] 117.4 [SodiumContent] 1148.1 [CarbohydrateContent] 38.6 [FiberContent] 1.7 [SugarContent] 17.4 [ProteinContent] 36.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns.
[Name] Succulent Sour Cream Pot-Roast [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H30M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Succulent Sour Cream Pot-Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2", "1", "1/2", "1/4", "3/4", "1", "2", "1/2", "1", "1/8", "1/2", "2", "1", NA, NA] [RecipeIngredientParts] ["boneless beef chuck roast", "unbleached flour", "salt", "pepper", "water", "garlic", "onions", "tomato sauce", "bay leaf", "thyme leaves", "fresh mushrooms", "butter", "sour cream", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 689.9 [FatContent] 36.8 [SaturatedFatContent] 17.5 [CholesterolContent] 279.6 [SodiumContent] 675.3 [CarbohydrateContent] 8.9 [FiberContent] 1.2 [SugarContent] 4.0 [ProteinContent] 82.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.] 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.
[Name] Beef Curry and Fruit Casserole [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Beef Curry and Fruit Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "2", "1", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["lean ground beef", "onion", "green pepper", "milk", "eggs", "apple", "curry powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.9 [FatContent] 15.2 [SaturatedFatContent] 5.6 [CholesterolContent] 122.3 [SodiumContent] 394.7 [CarbohydrateContent] 18.3 [FiberContent] 3.0 [SugarContent] 12.8 [ProteinContent] 25.9 [RecipeServings] 8.0 [RecipeYield] 1 casserole [RecipeInstructions] Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Add eggs, apple, apricots, curry powder, salt, pepper and milk to beef. Stir well. Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.] for 45 minutes. Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds.
[Name] Beef Baked in a Barrel [AuthorId] 217931 [AuthorName] occasionalbaker [CookTime] nan [PrepTime] PT0S [TotalTime] PT53M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Beef Baked in a Barrel recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "3", "2", "1", "1", "1/2", "1/4", "1/2", "1", "1", "1/4", "18", "3", "18", "3"] [RecipeIngredientParts] ["beef chuck", "pineapple", "onions", "garlic", "salt", "ginger", "seasoning salt", "pepper", "coffee flavored brandy", "fresh pineapple", "canned mandarin oranges", "fresh mushrooms", "butter", "pimientos", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1025.6 [FatContent] 33.7 [SaturatedFatContent] 14.3 [CholesterolContent] 119.6 [SodiumContent] 577.3 [CarbohydrateContent] 145.8 [FiberContent] 13.2 [SugarContent] 46.9 [ProteinContent] 40.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.] Dice 1 cup pineapple. (Use remainder for salad or dessert] Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels] with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.] for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both \"Barrels\" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.
[Name] Hacienda Hamburger Skillet [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2000-03-06T16:09:00Z [Description] This is one of my adopted recipes and I have not tried it myself. I have made adjustments in the recipe according to suggestions of cooks who have tried it!! [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1", "2 1/4", "2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["beef", "celery", "onion", "tomato paste", "water", "American cheese", "ripe olives", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1127.7 [FatContent] 110.4 [SaturatedFatContent] 45.1 [CholesterolContent] 160.5 [SodiumContent] 1231.0 [CarbohydrateContent] 17.9 [FiberContent] 3.0 [SugarContent] 4.8 [ProteinContent] 16.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown meat in electric skillet or large frying-pan. Drain. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, about 30 minutes. NOTE: This is just as good on the second day.
[Name] Italian Meatballs in a Basket [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Italian Meatballs in a Basket recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/2", "1/4", "2", NA, NA, NA] [RecipeIngredientParts] ["beef chuck", "margarine", "green pepper", "onion", "stewed tomatoes", "basil", "thyme", "unbleached flour", "cherry tomatoes"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 315.1 [FatContent] 22.4 [SaturatedFatContent] 8.3 [CholesterolContent] 78.2 [SodiumContent] 234.2 [CarbohydrateContent] 7.2 [FiberContent] 1.1 [SugarContent] 3.1 [ProteinContent] 20.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs] Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.] for 10 minutes.
[Name] Mariachi Meatballs [AuthorId] 43083 [AuthorName] Ang11002 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Mariachi Meatballs 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/65/00/picQbIzia.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/00/VGM02gjQR6CLI57yGxlY_39C44F5C-98DD-4CE1-B6F7-E48B58980536.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/00/picWSXzPo.jpg"] [RecipeCategory] Medium Grain Rice [Keywords] ["Rice", "Meat", "Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "2", "2 1/2", "2", "2", "1", "1", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["beef", "milk", "egg", "salt", "unbleached flour", "butter", "margarine", "onions", "garlic", "chili powder", "powdered cumin", "tomatoes", "green chilies", "ripe olives"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1150.7 [FatContent] 114.2 [SaturatedFatContent] 48.0 [CholesterolContent] 193.8 [SodiumContent] 968.1 [CarbohydrateContent] 14.8 [FiberContent] 2.9 [SugarContent] 5.7 [ProteinContent] 16.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot rice.
[Name] Stuffed Mexican Meatloaf [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H55M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Stuffed Mexican Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1/3", "1/3", "1 1/2", "1", "2", "1/2", "1", "1", NA] [RecipeIngredientParts] ["beef chuck", "tomato sauce", "green pepper", "onion", "egg", "cheddar cheese", "sour cream", "cheddar cheese", "avocado", "cherry tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 452.6 [FatContent] 33.5 [SaturatedFatContent] 16.3 [CholesterolContent] 142.3 [SodiumContent] 723.5 [CarbohydrateContent] 7.5 [FiberContent] 1.4 [SugarContent] 3.2 [ProteinContent] 29.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.] 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.
[Name] Saucy Beef Taco Pizza [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Saucy Beef Taco Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "Mexican", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "16", "1", "1/2", "8", "1 1/2", "1", "1", "1/2", NA, NA, "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "onion", "mild green chilies", "ripe olives", "sour cream", "monterey jack cheese", "cheddar cheese", "mushroom", "lettuce", "avocado", "tomatoes"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 1118.8 [FatContent] 72.7 [SaturatedFatContent] 31.4 [CholesterolContent] 247.8 [SodiumContent] 1961.2 [CarbohydrateContent] 52.6 [FiberContent] 7.9 [SugarContent] 13.0 [ProteinContent] 63.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crescent rolls into 8 triangles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 cup crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded cheddar cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives and mushrooms, if desired. Bake in a moderate oven (375°F] for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls.
[Name] Beef Pita, Greek Style [AuthorId] 115621 [AuthorName] glitter [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Beef Pita, Greek Style recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Greek", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "4", "1/2", "1", "1 1/4", "1/2", "1/2", "1/4", "1", "1/3", "1", "1", "1", "1/2", "1/2", "8", "1/4", "1", "12", NA] [RecipeIngredientParts] ["beef", "onion", "garlic", "fresh mushrooms", "bay leaf", "salt", "chili powder", "cumin powder", "cinnamon", "tomato sauce", "Burgundy wine", "rose wine", "egg", "cream cheese", "cream-style cottage cheese", "feta cheese", "unsalted butter", "phyllo pastry sheets", "parsley", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 771.1 [FatContent] 71.7 [SaturatedFatContent] 32.5 [CholesterolContent] 140.1 [SodiumContent] 675.2 [CarbohydrateContent] 17.1 [FiberContent] 1.4 [SugarContent] 3.6 [ProteinContent] 13.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.] Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through] Bake in moderate oven (350 degrees F.] 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers.
[Name] Aniseed Cookies [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Aniseed Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Healthy", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4", "1 3/4", "1", "2", "1/4", "2"] [RecipeIngredientParts] ["eggs", "powdered sugar", "salt", "flour", "baking powder", "anise seed"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 50.9 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 21.1 [SodiumContent] 13.3 [CarbohydrateContent] 10.1 [FiberContent] 0.2 [SugarContent] 5.2 [ProteinContent] 1.3 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325°F. Bake cookies 20 minutes. Cool on rack.
[Name] Savory Braised Short Ribs [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2000-03-06T16:09:00Z [Description] This is hearty comfort food. Serve with mashed potatoes, a veggie and good bread for sopping up the sauce. YUM! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/05/w00iIzuTemBmlniwylen_DSC_0724.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/05/MyUF87RcR86a12lyQMlO_DSC_0723.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/05/g8wiM6pRSyOYSQ0waRzZ_DSC_0726.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/05/pic7wk2Y1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/05/picRVVfnb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/05/picHLI0jT.jpg"] [RecipeCategory] Meat [Keywords] ["Savory", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "4", "2", "1", "1/2", NA, "3", "1/2", "1/4", "1", "2 1/2", "1/8", NA, "1"] [RecipeIngredientParts] ["beef short ribs with bones", "condensed beef broth", "onion", "water", "peppercorns", "Worcestershire sauce", "garlic clove", "dried marjoram", "unbleached flour", "water", "sour cream", "prepared mustard", "salt", "tomatoes", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 1229.8 [FatContent] 111.7 [SaturatedFatContent] 48.8 [CholesterolContent] 234.8 [SodiumContent] 597.9 [CarbohydrateContent] 7.5 [FiberContent] 0.9 [SugarContent] 2.2 [ProteinContent] 45.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown short ribs well on all sides (about 30 minutes] in Dutch oven over medium heat. Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep warm. Skim fat from cooking liquid. Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE. 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate.
[Name] English Sweet and Sour Ribs [AuthorId] 115621 [AuthorName] glitter [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this English Sweet and Sour Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3/4", "2", "1", "1/2", "2", "1 1/2", "8", "1/3", "1/4", "2", "2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "seasoning salt", "pepper", "onions", "hot water", "dark brown sugar", "catsup", "red wine vinegar", "garlic", "bay leaves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1447.2 [FatContent] 120.7 [SaturatedFatContent] 45.8 [CholesterolContent] 206.8 [SodiumContent] 323.9 [CarbohydrateContent] 46.7 [FiberContent] 1.8 [SugarContent] 27.8 [ProteinContent] 42.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.] 2 1/2 hours. Remove bay leaves before serving.
[Name] Oyster Pate [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Oyster Pate recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["< 15 Mins", "Oysters"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/2", "1", NA, NA, "4", "1/8", "2", "1", "1/8"] [RecipeIngredientParts] ["garlic powder", "onion powder", "Lea & Perrins Worcestershire Sauce", "water", "salt", "bacon", "onion powder", "stuffed green olives", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.0 [FatContent] 11.8 [SaturatedFatContent] 3.2 [CholesterolContent] 85.8 [SodiumContent] 502.6 [CarbohydrateContent] 9.7 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 16.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos], oysters (drained], bacon (and a little bacon drippings], shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers.
[Name] Devilish Eggs [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Devilish Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "2", "2", "1", "1", "3", NA] [RecipeIngredientParts] ["eggs", "mayonnaise", "pimiento", "salt"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 61.4 [FatContent] 3.6 [SaturatedFatContent] 1.2 [CholesterolContent] 139.5 [SodiumContent] 161.7 [CarbohydrateContent] 2.3 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce.
[Name] Crab Meat Alma [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Crab Meat Alma recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cajun", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1", "3", "2", "2", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["butter", "margarine", "green onion", "parsley", "celery", "mushroom", "flour", "swiss cheese", "sherry wine", "vermouth", "cayenne pepper", "salt", "white crab meat", "shrimp"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 409.6 [FatContent] 31.6 [SaturatedFatContent] 19.4 [CholesterolContent] 125.0 [SodiumContent] 795.7 [CarbohydrateContent] 8.3 [FiberContent] 0.8 [SugarContent] 1.4 [ProteinContent] 21.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells
[Name] Andouille in Comforting Barbecue Sauce [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. Andouille sausage is not available in my area, so I'll substitute a local smoked sausage that my family loves. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Weeknight", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "3", "1/2", "2", "3", "1", "1"] [RecipeIngredientParts] ["onions", "celery", "bell pepper", "parsley", "garlic", "ketchup", "cayenne pepper", "salt", "andouille sausage"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 180.8 [FatContent] 13.8 [SaturatedFatContent] 3.2 [CholesterolContent] 10.3 [SodiumContent] 623.3 [CarbohydrateContent] 4.3 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 4.0 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] ["Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender.", "Add garlic and cook a little longer.", "Add steak sauce, hot sauce, and ketchup.", "Add salt to taste.", "Add Southern Comfort.", "Bring to a boil.", "Lower heat and cook for 2 to 3 hours.", "This will keep in the refrigerator for weeks.", "Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce.", "Heat well on stove or in a chafing dish.", "Serve with small pieces of French bread or use toothpicks to spear andouille." ]
[Name] Italian Sausage in Tomato Sauce [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-06T16:09:00Z [Description] This is a recipe adopted from the Recipezaar account. I haven't tried it yet but sounds like a nice appetizer or good served over pasta. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["Italian sausage", "olive oil", "tomato sauce", "oregano", "mushroom"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 377.4 [FatContent] 27.7 [SaturatedFatContent] 9.2 [CholesterolContent] 51.8 [SodiumContent] 1356.2 [CarbohydrateContent] 8.6 [FiberContent] 1.3 [SugarContent] 4.0 [ProteinContent] 19.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much.
[Name] Crabby Mushrooms [AuthorId] 55578 [AuthorName] Chill [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Crabby Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "12", "12", "1", NA] [RecipeIngredientParts] ["onion", "parmesan cheese", "salt", "parsley", "mushroom stems", "mushroom caps", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 34.2 [FatContent] 1.3 [SaturatedFatContent] 0.5 [CholesterolContent] 36.0 [SodiumContent] 431.8 [CarbohydrateContent] 3.2 [FiberContent] 0.5 [SugarContent] 0.9 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.
[Name] Traditional Decorated Christmas Cookies [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT2H15M [PrepTime] PT15M [TotalTime] PT2H30M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Traditional Decorated Christmas Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "1", "1", "1/4", "2 1/4", "1 -2", "3", "1", "2 -3", NA] [RecipeIngredientParts] ["butter", "sugar", "egg", "fresh lemon rind", "vanilla", "salt", "flour", "water", "powdered sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.4 [FatContent] 9.1 [SaturatedFatContent] 5.6 [CholesterolContent] 34.5 [SodiumContent] 128.1 [CarbohydrateContent] 48.1 [FiberContent] 0.5 [SugarContent] 34.1 [ProteinContent] 3.0 [RecipeServings] 16.0 [RecipeYield] 48 cookies [RecipeInstructions] ["Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt.", "Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl.", "Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours.", "Preheat oven to 350 degrees Fahrenheit. Lightly grease 4 cookie sheets.", "On lightly floured surface, roll out dough to 1/8\" thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or free-hand. Reroll scraps and cut out.", "Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges.", "Remove cookies to wire rack to cool before decorating.", "Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy.", "Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies.", "Decorate with glitter, sprinkles, or cinnamon red hots, or as desired." ]
[Name] Sadie's Shrimp Salad Dressing [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Sadie's Shrimp Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "4", "24", "2", "1", "2", "2", "1", "1/2", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["macaroni", "shrimp", "hard-boiled eggs", "onions", "celery", "black olives", "dill pickles", "mayonnaise", "olive oil", "lemon juice", "Lea & Perrins Worcestershire Sauce", "mustard", "ketchup"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 267.9 [FatContent] 9.9 [SaturatedFatContent] 2.1 [CholesterolContent] 225.4 [SodiumContent] 593.4 [CarbohydrateContent] 26.1 [FiberContent] 1.6 [SugarContent] 2.2 [ProteinContent] 17.6 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up.
[Name] Artichoke Salad [AuthorId] 163441 [AuthorName] Shawnee TX [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Artichoke Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "2", "1", "3", "1"] [RecipeIngredientParts] ["artichoke hearts", "wine vinegar", "artichoke hearts", "garlic", "salt", "Lea & Perrins Worcestershire Sauce", "olive oil", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 61.1 [FatContent] 4.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 642.1 [CarbohydrateContent] 5.7 [FiberContent] 2.6 [SugarContent] 0.6 [ProteinContent] 1.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens.
[Name] Mos' Nilly Guacamole [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Mos' Nilly Guacamole 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/65/17/pic2CR82N.jpg" [RecipeCategory] Mexican [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "4", "2", "1", "1", "2", "3/4", "2", "1", NA] [RecipeIngredientParts] ["avocado", "Lea & Perrins Worcestershire Sauce", "garlic", "salt", "feta cheese", "olive oil", "creole mustard", "lemon juice", "wine vinegar", "parsley", "cilantro", "tomatoes", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 100.7 [FatContent] 8.9 [SaturatedFatContent] 2.7 [CholesterolContent] 10.7 [SodiumContent] 873.0 [CarbohydrateContent] 4.0 [FiberContent] 2.0 [SugarContent] 1.3 [ProteinContent] 2.5 [RecipeServings] 10.0 [RecipeYield] 3 cups [RecipeInstructions] Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping.
[Name] Not Your Mother's Coleslaw! [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2000-03-06T16:09:00Z [Description] As mentioned above, this is definitely not your Mother's cole slaw! It has a spicy and savory flavor I think you will enjoy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/18/6518.jpg" [RecipeCategory] Greens [Keywords] ["Vegetable", "Potluck", "Summer", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "2", "2", "2", "1", "1", "1", "1", NA, "4", "2", "1"] [RecipeIngredientParts] ["mayonnaise", "yellow mustard", "ketchup", "olive oil", "wine vinegar", "Lea & Perrins Worcestershire Sauce", "lemon", "bell peppers", "onions", "cabbage"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 82.4 [FatContent] 3.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 121.7 [CarbohydrateContent] 13.5 [FiberContent] 4.6 [SugarContent] 7.1 [ProteinContent] 2.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Mix in garlic salt. Add wine vinegar (this will thin the sauce down]. Beat mixture thoroughly, adding the lemon juice as you do so. Taste and add salt and freshly ground black pepper, to taste. Place shredded cabbage, mixed peppers, and onions in a large salad bowl. Pour sauce over and toss well. Refrigerate at least an hour before serving. Tastes even better the next day.
[Name] No-Name-yet Salad [AuthorId] 163872 [AuthorName] bikerchick [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this No-Name-yet Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "4", "2", "1", "2", "2", "1", "2", "1/4", "1", NA, "2", "2"] [RecipeIngredientParts] ["tomatoes", "onion", "celery seed", "eggs", "tomatoes, juice of", "tuna", "mayonnaise", "Lea & Perrins Worcestershire Sauce", "creole mustard", "garlic powder", "olive oil", "salt", "wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.4 [FatContent] 4.3 [SaturatedFatContent] 1.1 [CholesterolContent] 81.4 [SodiumContent] 112.8 [CarbohydrateContent] 4.2 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 7.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow]. If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad.
[Name] Crawfish and Egg Salad [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Crawfish and Egg Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Cajun", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "2", NA, "2", "1", "1"] [RecipeIngredientParts] ["eggs", "crawfish", "shrimp", "mayonnaise", "salt", "dill pickles", "red cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 77.1 [FatContent] 2.6 [SaturatedFatContent] 0.7 [CholesterolContent] 147.4 [SodiumContent] 102.0 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 12.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt.
[Name] Justin's Tuna Salad [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Justin's Tuna Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/21/picwe7MEZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/21/piceXCHB0.jpg"] [RecipeCategory] Tuna [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["eggs", "mayonnaise", "tuna"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 64.9 [FatContent] 2.9 [SaturatedFatContent] 0.9 [CholesterolContent] 78.5 [SodiumContent] 92.2 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich.
[Name] Tuna and Avocado Salad [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/22/zI6bMf4yR1CkPEZ0Arvo-image.jpg" [RecipeCategory] Tuna [Keywords] ["Cajun", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1/4", "1", "2", "2", NA] [RecipeIngredientParts] ["eggs", "avocado", "fresh lemon juice", "red onion", "tuna in water", "mayonnaise"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 171.6 [FatContent] 9.4 [SaturatedFatContent] 2.0 [CholesterolContent] 113.3 [SodiumContent] 318.5 [CarbohydrateContent] 7.0 [FiberContent] 2.9 [SugarContent] 0.8 [ProteinContent] 15.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel eggs and mash really well with a fork (more or less mince them]. Peel, pit, and cube the ripe avocado, then place in bowl. Add the fresh lemon juice (helps keep the avocado from discoloring] and mash really well with a fork. Mix the egg mixture together with the avocado mixture and stir well. Drain water from tuna and mix with onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise. Serve over lettuce.
[Name] Chilled Catfish and Crawfish Mould [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Chilled Catfish and Crawfish Mould recipe from Food.com. [Images] character(0) [RecipeCategory] Catfish [Keywords] ["Crawfish", "Cajun", "Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", NA, "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["parsley", "cream cheese", "dry white wine", "salt", "lemon juice", "catfish meat", "crawfish meat", "Lea & Perrins Worcestershire Sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.2 [FatContent] 16.1 [SaturatedFatContent] 7.7 [CholesterolContent] 135.3 [SodiumContent] 215.6 [CarbohydrateContent] 2.2 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 23.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a food processor, chop catfish and crawfish into a paste. In a bowl, combine the chopped catfish/crawfish, wine, parsley, lemon juice, and salt and stir well. Add hot sauce and Lea & Perrins Worcestershire sauce and mix well. Stir in the cream cheese and mix well. Pour mixture into a mould (a fish-shaped one is nice], then refrigerate 8 hours or overnight. Unmold onto an attractive serving platter with a bed of lettuce, sprinkle lightly with sweet paprika, and serve with crackers or bread rounds. Have a bottle of hot sauce nearby for those folks who'll want to sprinkle it on their servings. Note: a bit of roasted garlic, about 1/2 teaspoon, would also be good in this recipe.
[Name] Remoulade Sauce [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Remoulade Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "10", "2", "2", "1/4", "1", "2", "1/2", NA] [RecipeIngredientParts] ["mayonnaise", "ketchup", "wine vinegar", "Lea & Perrins Worcestershire Sauce", "olive oil", "creole mustard", "salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 96.2 [FatContent] 6.6 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 645.9 [CarbohydrateContent] 9.4 [FiberContent] 1.3 [SugarContent] 7.0 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce.
[Name] Baked Vanilla Cheesecake [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Baked Vanilla Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "1", "1/2", "1", "2", "1", "4", "1 1/2", "1/4", "1 1/4", "3", "1/4", "5", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "butter", "butter", "sugar", "egg", "cream cheese", "sugar", "eggs", "cornstarch", "vanilla extract", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 705.1 [FatContent] 52.6 [SaturatedFatContent] 28.9 [CholesterolContent] 235.8 [SodiumContent] 406.3 [CarbohydrateContent] 49.2 [FiberContent] 0.3 [SugarContent] 34.8 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve.
[Name] Lisa's Tartar Sauce [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Lisa's Tartar Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "parsley", "Lea & Perrins Worcestershire Sauce", "green onion", "onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 71.9 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 334.4 [CarbohydrateContent] 17.4 [FiberContent] 1.3 [SugarContent] 13.8 [ProteinContent] 1.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time.
[Name] Italian Sausage Spaghetti Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Italian Sausage Spaghetti Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1", "3", "2", "1", "1/4", "1/2", "3", "2", NA, "2"] [RecipeIngredientParts] ["Italian sausage", "dried parsley", "garlic", "olive oil", "red cayenne pepper", "plain flour", "Lea & Perrins Worcestershire Sauce", "onions", "celery", "dried mint", "bell pepper", "tomato sauce", "water", "salt", "dry white wine"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 673.4 [FatContent] 45.1 [SaturatedFatContent] 12.9 [CholesterolContent] 64.7 [SodiumContent] 1945.9 [CarbohydrateContent] 31.1 [FiberContent] 3.9 [SugarContent] 8.5 [ProteinContent] 26.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it], remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes], parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese.
[Name] Hush Puppies V [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Hush Puppies V recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 15 Mins", "For Large Groups", "Deep Fried"] [RecipeIngredientQuantities] ["2", NA, "1", "2", "1", "1", "1", "1", "1/2", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["cornmeal", "cayenne pepper", "plain flour", "eggs", "baking powder", "buttermilk", "salt", "green onion", "baking soda", "bacon drippings", "parsley", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 38.8 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 9.5 [SodiumContent] 80.7 [CarbohydrateContent] 6.4 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 1.2 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides.
[Name] Shrimp Soup [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Shrimp Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "1", "1/2", NA, "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["green onion", "celery", "salt", "garlic", "Lea & Perrins Worcestershire Sauce", "parsley", "white wine", "shrimp"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 224.4 [FatContent] 3.9 [SaturatedFatContent] 0.8 [CholesterolContent] 196.9 [SodiumContent] 1185.6 [CarbohydrateContent] 11.3 [FiberContent] 0.6 [SugarContent] 4.0 [ProteinContent] 26.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally.
[Name] Dehydrator Barbecue Sauce [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Dehydrator Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dehydrator [Keywords] ["< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1/4", "1", "1/2", "1/2", "1", "1", "3", "3", "1", "1"] [RecipeIngredientParts] ["onion", "ketchup", "sweet pepper", "parsley", "salt", "honey", "mint", "lemon juice", "dry white wine", "Lea & Perrins Worcestershire Sauce", "vinegar", "liquid smoke", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 134.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1367.3 [CarbohydrateContent] 29.5 [FiberContent] 0.7 [SugarContent] 26.3 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours.
[Name] Marinade and Basting Sauce for Beef Brisket [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2000-03-06T16:09:00Z [Description] This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "3", "2", "2", "2", "3", "1", "2"] [RecipeIngredientParts] ["dry red wine", "salt", "olive oil", "red wine vinegar", "onion powder", "lime juice", "garlic powder", "ground cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.3 [FatContent] 27.1 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 889.1 [CarbohydrateContent] 4.2 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all of the ingredients well and then pour over whole beef brisket. Let marinate in refrigerator for several hours, or overnight if possible. Cook your brisket as you normally would, basting with a bit of marinade occasionally, until cooked to your preference. Enjoy!
[Name] Barbecue Sauce [AuthorId] 143253 [AuthorName] Karen1961 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "2", "4", "2", "2", "1", "6", "2", "1", "6", "2", "4", "1"] [RecipeIngredientParts] ["onions", "honey", "garlic", "lemon juice", "sweet peppers", "salt", "parsley", "Lea & Perrins Worcestershire Sauce", "dry white wine", "mint", "vinegar", "liquid smoke", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1233.1 [FatContent] 3.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 13062.0 [CarbohydrateContent] 271.3 [FiberContent] 12.7 [SugarContent] 214.2 [ProteinContent] 16.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours.
[Name] Barbecue Sauce Au Justin [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2000-03-06T16:09:00Z [Description] Adopted! This must be one of Justin Wilson's recipes, the Cajun Cook from PBS. I love his food and this is really a tasty sauce. I'm not a big fan of steak sauce, but A1 is great in this recipe. Like the tang of it... [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "4", "1/2", "1/4", "2", "1 1/2", "2", "1/2", "2", "1", "2"] [RecipeIngredientParts] ["onions", "wine vinegar", "bell pepper", "salt", "olive oil", "garlic", "dry red wine", "ketchup", "celery seed", "parsley", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1914.9 [FatContent] 110.8 [SaturatedFatContent] 15.4 [CholesterolContent] 0.0 [SodiumContent] 16176.9 [CarbohydrateContent] 175.4 [FiberContent] 8.2 [SugarContent] 128.7 [ProteinContent] 14.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE.
[Name] Doris's Pralines [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Doris's Pralines recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cajun", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "5", "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "pecans", "butter", "vanilla", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 742.2 [FatContent] 37.5 [SaturatedFatContent] 5.9 [CholesterolContent] 17.7 [SodiumContent] 66.8 [CarbohydrateContent] 102.0 [FiberContent] 4.4 [SugarContent] 94.3 [ProteinContent] 7.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.] If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out.
[Name] Sweet Cream Cheese Frosting [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Sweet Cream Cheese Frosting 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/65/36/0fa6YA9kSRu9XIIfJ8PN_cream-cheese-frosting-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/picN5E8b4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/eqP9hQNERtOebryYuNvw_cream-cheese-frosting-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/LnYSq12bRQWwjsvi8nO7_cream-cheese-frosting-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/b2aADKAhToGx4OXYaN7p_DSC_0844.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/4y8zWpfDROOBt3EN2Bol_DSC_0849.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/8OLKvO7TR7aATqLUbItJ_DSC_0832.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/7tQz0M0DSO2i6eCOLQsg-DSCN1739.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/pictKaX2V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/picTQ5XgU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/picL8FizK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/picFfUQ0T.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/36/picfOd6ux.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cheese", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "1", "1", "1", "1 -3"] [RecipeIngredientParts] ["cream cheese", "butter", "powdered sugar", "vanilla extract", "salt", "milk"] [AggregatedRating] 5.0 [ReviewCount] 109.0 [Calories] 371.3 [FatContent] 15.6 [SaturatedFatContent] 9.2 [CholesterolContent] 46.8 [SodiumContent] 163.3 [CarbohydrateContent] 57.9 [FiberContent] 0.0 [SugarContent] 56.4 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Blend softened cheese and butter in mixer. Blend and whip in the sugar and vanilla. Beat in cream or milk, 1 tsp at a time, until the desired consistency is obtained. Ready to spread.
[Name] Marinade for Lamb or Goat [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-06T16:09:00Z [Description] Make and share this Marinade for Lamb or Goat recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Weeknight", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["white wine", "green creme de menthe", "onion powder", "dried mint", "soy sauce", "water", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.0 [FatContent] 4.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 2818.0 [CarbohydrateContent] 26.4 [FiberContent] 0.6 [SugarContent] 21.1 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks.
[Name] Fish Marinade [AuthorId] 125388 [AuthorName] Ginny Sue [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Fish Marinade 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/65/40/picEaGQLU.jpg" [RecipeCategory] Cajun [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["lemon juice", "salt", "creole mustard", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 70.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 836.4 [CarbohydrateContent] 3.0 [FiberContent] 0.2 [SugarContent] 1.0 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish.
[Name] Comforting Barbecue Sauce [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Comforting Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "2", "3", "1/2", "3", "3", "1"] [RecipeIngredientParts] ["onions", "celery", "bell pepper", "fresh parsley", "garlic", "ketchup", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.4 [FatContent] 8.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 724.9 [CarbohydrateContent] 10.7 [FiberContent] 0.7 [SugarContent] 8.0 [ProteinContent] 0.9 [RecipeServings] 25.0 [RecipeYield] 3 quarts [RecipeInstructions] In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks.
[Name] Wild Duck and Andouille Sauce Piquant [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recip [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/42/picX3sdvT.jpg" [RecipeCategory] Duck Breasts [Keywords] ["Duck", "Poultry", "Meat", "Cajun", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3", "3", "1", "3", "2", NA, "2", "3", "1/2", "11", "3", "6", "5", "1", "2 1/2"] [RecipeIngredientParts] ["olive oil", "plain flour", "onions", "bell pepper", "green onions", "parsley", "water", "garlic", "dried mint", "tomato sauce", "Lea & Perrins Worcestershire Sauce", "salt", "andouille sausage", "wild duck breasts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 559.8 [FatContent] 29.4 [SaturatedFatContent] 6.3 [CholesterolContent] 21.6 [SodiumContent] 2721.6 [CarbohydrateContent] 52.0 [FiberContent] 6.0 [SugarContent] 13.7 [ProteinContent] 14.8 [RecipeServings] 12.0 [RecipeYield] 3 gallons [RecipeInstructions] Brown off duck breasts in some olive oil. Make a roux with oil and flour. Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage] and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Serve over spaghetti or rice.
[Name] Chicken Sauce Piquant [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Chicken Sauce Piquant recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Cajun", "Weeknight", "For Large Groups"] [RecipeIngredientQuantities] ["2", "6", "7", "1", "3", "1", "3", "1/4", "20", NA, "1", "16", "8", "1 1/2", "6", "8", "1", "6"] [RecipeIngredientParts] ["bacon drippings", "plain flour", "onions", "bell pepper", "green onions", "celery", "parsley", "garlic", "water", "mushroom", "tomato sauce", "Lea & Perrins Worcestershire Sauce", "dried mint", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 943.9 [FatContent] 56.9 [SaturatedFatContent] 17.3 [CholesterolContent] 318.8 [SodiumContent] 2431.5 [CarbohydrateContent] 37.2 [FiberContent] 4.0 [SugarContent] 8.9 [ProteinContent] 57.6 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat.
[Name] Beef Liver in Mustard Sauce [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Beef Liver in Mustard Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, "4", NA, "1", "1", "1"] [RecipeIngredientParts] ["salt", "red cayenne pepper", "liver", "oleo", "shallot", "dry white wine", "creole mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 80.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 50.6 [CarbohydrateContent] 8.6 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Salt and pepper liver. Saute over medium to high heat in the margarine (oleo]. Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it.
[Name] Barbecued Ribs [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT2H30M [PrepTime] PT10M [TotalTime] PT2H40M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Barbecued Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/3", "1", "1", "2", "2"] [RecipeIngredientParts] ["lemon", "onion", "catsup", "Worcestershire sauce", "chili powder", "salt", "Tabasco sauce", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 1584.1 [FatContent] 115.2 [SaturatedFatContent] 41.8 [CholesterolContent] 417.1 [SodiumContent] 1727.2 [CarbohydrateContent] 24.7 [FiberContent] 1.5 [SugarContent] 18.0 [ProteinContent] 107.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes.
[Name] Barbecued Pork Chops [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Barbecued Pork Chops 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/65/47/pics24hUR.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "3", "4", "8"] [RecipeIngredientParts] ["water", "vinegar", "dry mustard", "brown sugar", "chili sauce"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 376.2 [FatContent] 18.6 [SaturatedFatContent] 6.0 [CholesterolContent] 137.3 [SodiumContent] 225.9 [CarbohydrateContent] 7.2 [FiberContent] 0.7 [SugarContent] 6.0 [ProteinContent] 41.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also.
[Name] Cajun Meatloaf [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Cajun Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Cajun", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/2", "1/2", "4", "3/4", "1/2", "1/4", "2", "1", "1", "1/2", "1/2", "1 1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["bay leaves", "salt", "cayenne pepper", "black pepper", "white pepper", "ground cumin", "ground nutmeg", "unsalted butter", "onion", "green bell pepper", "green onion", "garlic", "Tabasco sauce", "Worcestershire sauce", "evaporated milk", "catsup", "ground beef", "ground pork", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 521.2 [FatContent] 36.4 [SaturatedFatContent] 16.1 [CholesterolContent] 192.8 [SodiumContent] 833.2 [CarbohydrateContent] 15.0 [FiberContent] 1.3 [SugarContent] 6.5 [ProteinContent] 32.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only.
[Name] Blackened (cajun) Trout [AuthorId] 102135 [AuthorName] icetea [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2000-03-06T16:10:00Z [Description] this is an adopted recipe. i changed it from char as i am not familiar with it to trout. this is a very simple recipe. [Images] character(0) [RecipeCategory] Trout [Keywords] ["Cajun", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "6", "2", "1"] [RecipeIngredientParts] ["trout", "butter", "lemons"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 834.5 [FatContent] 47.4 [SaturatedFatContent] 16.2 [CholesterolContent] 308.7 [SodiumContent] 360.0 [CarbohydrateContent] 5.8 [FiberContent] 2.5 [SugarContent] 0.0 [ProteinContent] 95.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fillet the trout(fresh or thawed] about 25 mm thick (1-1/2\"]. Don't be afraid to substitute halibut, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings.
[Name] Jim Echols' Cajun Spice [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Jim Echols' Cajun Spice recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Low Cholesterol", "High Fiber", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "3/4", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["paprika", "salt", "onion powder", "cayenne powder", "garlic powder", "chile", "ginger powder", "white pepper", "black pepper", "thyme", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10.1 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 388.7 [CarbohydrateContent] 2.1 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in a small bowl. Store in an airtight container.
[Name] Shrimp Newburg III [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/51/piczCbeqp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/51/pic9HCULb.jpg"] [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "1", "1/2", "1", "1/4", "1/4", "2", "2", "1/2", NA, NA, "1/4"] [RecipeIngredientParts] ["butter", "flour", "milk", "raw shrimp", "pimientos", "egg", "onion", "salt", "pepper", "Lea & Perrins Worcestershire Sauce", "beef bouillon cubes", "dry mustard", "Tabasco sauce", "hot water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 200.3 [FatContent] 10.6 [SaturatedFatContent] 5.8 [CholesterolContent] 195.1 [SodiumContent] 1069.7 [CarbohydrateContent] 7.3 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 18.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional.
[Name] Chicken Maque Choux [AuthorId] 129958 [AuthorName] Bobtail [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-06T16:10:00Z [Description] I have not tried this recipe yet. It was adopted from the Recipezaar Chef! I will update this description as soon as I try it! Thanks for checking this out! [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["18", "1", "1", "1/2", "1", "1", "1", NA, "2", NA] [RecipeIngredientParts] ["young tender corn", "spring chicken", "onion", "bell pepper", "tomatoes", "salt", "sugar", "black pepper", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.1 [FatContent] 7.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 585.2 [CarbohydrateContent] 7.3 [FiberContent] 1.3 [SugarContent] 4.2 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp. In a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk.
[Name] Easy Peasey Bread Pudding [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Easy Peasey Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cajun", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "3", "2", "1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "margarine", "raisins", "pecan pieces", "evaporated milk", "water", "vanilla flavoring"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 614.0 [FatContent] 27.3 [SaturatedFatContent] 6.0 [CholesterolContent] 82.1 [SodiumContent] 367.8 [CarbohydrateContent] 86.6 [FiberContent] 2.7 [SugarContent] 62.6 [ProteinContent] 9.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put everything in a large bowl and mix it until it is well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400F oven for 1 hour and 20 minutes.
[Name] Bread Pudding with Whiskey Sauce [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Bread Pudding with Whiskey Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cajun", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "4", "3 1/2", "4", "1", "1", "1/4", NA, "1/2", "1/4", "1/8", NA] [RecipeIngredientParts] ["sugar", "milk", "eggs", "vanilla", "salt", "butter", "raisins", "sugar", "water", "butter"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 291.1 [FatContent] 15.3 [SaturatedFatContent] 8.8 [CholesterolContent] 130.8 [SodiumContent] 247.6 [CarbohydrateContent] 30.5 [FiberContent] 0.3 [SugarContent] 19.6 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least]. Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling]. Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste.
[Name] Red Beans With Rice [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2000-03-06T16:10:00Z [Description] I found this recipe on Foodnetwork.com and updated my adopted recipe to include these additions.
[Name] Boiled Crabs [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Boiled Crabs recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cajun", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "8", "4", "4", "1", "1/2", "1/2", "1/2", "12"] [RecipeIngredientParts] ["lemons", "fresh corn", "yellow onions", "salt", "white pepper", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.1 [FatContent] 3.3 [SaturatedFatContent] 0.7 [CholesterolContent] 49.1 [SodiumContent] 28527.3 [CarbohydrateContent] 116.8 [FiberContent] 20.6 [SugarContent] 11.0 [ProteinContent] 26.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fill a large (10-quart] stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs], cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more.
[Name] Mayonnaise [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Very Low Carbs", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "4", "1/2", "2"] [RecipeIngredientParts] ["salt", "garlic", "green onion", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1989.7 [FatContent] 222.1 [SaturatedFatContent] 29.7 [CholesterolContent] 188.8 [SodiumContent] 1179.4 [CarbohydrateContent] 3.9 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 3.0 [RecipeServings] 2.0 [RecipeYield] 2 cups [RecipeInstructions] Place all the ingredients except the oil in a blender (with the center of the lid removed] or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more.
[Name] Smothered Round Steak [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Smothered Round Steak 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/65/58/picHXuKVc.jpg" [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1", NA, "1/2", "3", "2", "1", "1"] [RecipeIngredientParts] ["salt", "black pepper", "white pepper", "all-purpose flour", "onions", "bell peppers", "celery rib", "water"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 729.8 [FatContent] 53.8 [SaturatedFatContent] 14.0 [CholesterolContent] 165.6 [SodiumContent] 1526.2 [CarbohydrateContent] 11.4 [FiberContent] 2.8 [SugarContent] 5.1 [ProteinContent] 49.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season the meat with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the meat, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the meat to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful meat, try larding with slivers of garlic before smothering.
[Name] Apple Crunch Muffins [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Apple Crunch Muffins 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/65/59/pic6IjLy4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/59/picaKLTKp.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/2", "1 1/2", "1/4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["unbleached flour", "sugar", "baking powder", "salt", "cinnamon", "vegetable shortening", "egg", "milk", "tart apple"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 437.9 [FatContent] 15.6 [SaturatedFatContent] 4.9 [CholesterolContent] 50.8 [SodiumContent] 506.5 [CarbohydrateContent] 67.9 [FiberContent] 2.5 [SugarContent] 28.4 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl.", "Cut in shortening with pastry blender until fine crumbs form.", "Combine egg and milk.", "Add to dry ingredients all at once, stirring just enough to moisten.", "Stir in apples.", "Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.", "Sprinkle with nut crunch topping.", "Bake in 375 degree oven 25 minutes or until golden brown.", "Serve hot with butter and homemade jelly or jam.", "NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed], 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl." ]
[Name] Patout's Boiled Crawfish [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] This is an adopted recipe. Please keep in mind that you can reduce the amount of crawfish. You do not have to have 40 pounds of crawfish to make this dish. Also keep in mind that this boil is a meal, complete with corn and potatoes. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Cajun", "High Protein", "Healthy", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["40", "1", "1/2", "1/2", "1/2", "5", "12", "5", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["crawfish", "salt", "white pepper", "black pepper", "corn", "new potatoes", "white pepper", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2580.1 [FatContent] 33.0 [SaturatedFatContent] 5.6 [CholesterolContent] 3105.3 [SodiumContent] 44700.9 [CarbohydrateContent] 141.8 [FiberContent] 22.6 [SugarContent] 20.9 [ProteinContent] 414.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart] Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack]. Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free]. Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone \"peels for the house.\" The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell.
[Name] Boiled Crawfish for a Crowd -- Justin Wilson [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. Of course, I'll have to drastically reduce the amount of ingredients! I’ll edit the recipe accordingly if needed. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "6", "9", "8", "5", NA, "24", "1", NA, "50"] [RecipeIngredientParts] ["salt", "lemons", "cayenne pepper", "garlic", "potatoes", "smoked sausage", "corn", "crawfish"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 520.9 [FatContent] 9.4 [SaturatedFatContent] 2.0 [CholesterolContent] 626.6 [SodiumContent] 523.3 [CarbohydrateContent] 22.1 [FiberContent] 4.1 [SugarContent] 3.4 [ProteinContent] 83.3 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.
[Name] Patout's Hot Crab Dip [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2000-03-06T16:10:00Z [Description] This is an adopted recipe. I have not yet tried it, but the below reviewer vouches for its edibility. Please feel free to offer additional comments via a review should you try this. Thanks! [Images] character(0) [RecipeCategory] Crab [Keywords] ["Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2", "1", "1", "1/2", "1", "1", "2", "2", "1", "6", "1"] [RecipeIngredientParts] ["butter", "yellow onions", "bell pepper", "garlic cloves", "heavy cream", "green onion", "parsley", "dried basil", "dried thyme", "salt", "black pepper", "white pepper", "Tabasco sauce", "white crab meat"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3078.4 [FatContent] 276.3 [SaturatedFatContent] 168.8 [CholesterolContent] 1136.4 [SodiumContent] 10405.5 [CarbohydrateContent] 56.0 [FiberContent] 10.6 [SugarContent] 14.5 [ProteinContent] 105.2 [RecipeServings] 1.0 [RecipeYield] 1 quart [RecipeInstructions] ["Melt the butter in a medium saucepan over medium heat.", "Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted.", "Stir in the cream and bring to a simmer.", "Stir in the cream and bring to a simmer.", "Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick.", "Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more.", "Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast." ]