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[Name] Crawfish Chili [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Crawfish Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Crawfish [Keywords] ["Meat", "Cajun", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "1", "1", "1", "3", "1", "1", NA, "1", "1", NA] [RecipeIngredientParts] ["lean ground beef", "crayfish tails", "garlic", "salt", "soy sauce", "cayenne pepper", "dried mint", "dried parsley", "chili powder", "tomato sauce", "dry white wine", "water", "lemon juice", "lime juice", "onion", "bacon drippings"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.2 [FatContent] 6.5 [SaturatedFatContent] 2.4 [CholesterolContent] 97.6 [SodiumContent] 441.9 [CarbohydrateContent] 2.4 [FiberContent] 0.7 [SugarContent] 0.7 [ProteinContent] 20.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.
[Name] Shrimp Creole [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H58M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Shrimp Creole recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Creole", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "3", "2", "5", "10", "2", "1", "1/2", "1/2", "1", "1", "1 1/2", "5", "1", "1"] [RecipeIngredientParts] ["fresh shrimp", "water", "yellow onions", "bell peppers", "celery ribs", "tomatoes", "salt", "black pepper", "white pepper", "fresh thyme", "dried thyme", "fresh basil", "dried basil", "sugar", "bay leaves", "green onion", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 282.0 [FatContent] 15.5 [SaturatedFatContent] 2.0 [CholesterolContent] 143.2 [SodiumContent] 1269.0 [CarbohydrateContent] 18.9 [FiberContent] 5.2 [SugarContent] 10.3 [ProteinContent] 19.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel and devein the shrimp. Place heads (if you have them], and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator]. When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base] by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.] Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham.
[Name] Blackened Redfish [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Blackened Redfish 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/65/65/pic6tnEXS.jpg" [RecipeCategory] Cajun [Keywords] ["Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "3/4", "1", "2 1/2", "1", "1", "1", "3/4", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "sweet paprika", "salt", "onion powder", "garlic powder", "cayenne pepper", "white pepper", "black pepper", "dried thyme leaves", "dried oregano leaves"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 651.8 [FatContent] 56.0 [SaturatedFatContent] 31.4 [CholesterolContent] 248.7 [SodiumContent] 1125.3 [CarbohydrateContent] 2.0 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 35.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] NOTE: Fish fillets (preferably redfish, pompano or tilefish] cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish], at least 10 minutes. (FT - this recipe is NOT for the faint of heart] Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up]. Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet]. Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate.
[Name] Hot Chicken Wings [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Hot Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", NA, "6", "1/2"] [RecipeIngredientParts] ["chicken wings", "Tabasco sauce", "butter"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 558.7 [FatContent] 45.7 [SaturatedFatContent] 18.2 [CholesterolContent] 186.3 [SodiumContent] 1002.2 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 35.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cut the chicken wings in two at the joints.", "In a large frying pan or skillet; heat to 360F enough oil (or shortening] to cover the chicken wings.", "Add the wings and fry until crisp, about 12-15 minutes.", "To bake, preheat the oven to 450F.", "Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes.", "To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly.", "As soon as the chicken wings are cooked, douse with the sauce, and serve immediately." ]
[Name] Stuffed Pork Chops [AuthorId] 82616 [AuthorName] Shirl J 831 [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H47M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Stuffed Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Cajun", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "7", "3", "1", "1/2", "1", "1", "1", "3/4", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "6", "3/4", "1", "1", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["apples", "unsalted butter", "light brown sugar", "vanilla extract", "nutmeg", "salt", "onion powder", "cayenne pepper", "garlic powder", "white pepper", "dry mustard", "rubbed sage", "cumin", "black pepper", "dried thyme leaves", "pork", "onion", "green bell pepper", "garlic", "diced green chilis", "pork", "green onion"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 578.4 [FatContent] 34.0 [SaturatedFatContent] 15.6 [CholesterolContent] 159.4 [SodiumContent] 1338.2 [CarbohydrateContent] 25.7 [FiberContent] 2.9 [SugarContent] 14.3 [ProteinContent] 41.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone] into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing.
[Name] Rice, Apple and Raisin Dressing [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] nan [PrepTime] PT0S [TotalTime] PT49M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Rice, Apple and Raisin Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Rice", "Apple", "Fruit", "Meat", "Cajun", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "1/2", "1/4", "1", "1", "1/2", "1/2", "4", "1 1/2", "3", "2"] [RecipeIngredientParts] ["salt", "white pepper", "garlic powder", "dry mustard", "cayenne pepper", "black pepper", "onion", "green bell pepper", "pecan halves", "raisins", "unsalted butter", "rice", "apples"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 346.5 [FatContent] 17.6 [SaturatedFatContent] 5.0 [CholesterolContent] 15.3 [SodiumContent] 585.2 [CarbohydrateContent] 45.2 [FiberContent] 3.1 [SugarContent] 10.3 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine the seasoning mix ingredients in a small bowl and set aside.", "In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes.", "Add the onions and bell peppers; saute about 2 minutes, stirring occasionally.", "Add the pecans and continue cooking for about 3 minutes, stirring occasionally.", "Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible].", "Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally.", "Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies] Chef Prudhomme recommended using converted rice.", "This will require about 2 to 3 minutes, stirring almost constantly before the rice looks \"frizzly\".", "Stir in the stock, scraping pan bottom well, then stir in the apples.", "Cover pan and bring to boil; lower heat and simmer covered for 5 minutes.", "Remove from heat and let sit, COVERED, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.] Serve immediately, allowing about 3/4 cup per person." ]
[Name] Chicken Big Mamou on Pasta [AuthorId] 203467 [AuthorName] islandgirl77551 [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Chicken Big Mamou on Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Cajun", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/4", "3", "1 1/2", "2", "1 1/4", "1", "3/4", "1/2", "1", "4", "1", "4", "2", "3 1/4", "2", "1", "1", "2", "2", "2", "1 1/2", "1 1/2", "1 1/2", "1 1/4", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["hot water", "salt", "spaghetti", "dried thyme leaves", "cayenne pepper", "white pepper", "black pepper", "dried sweet basil leaves", "unsalted butter", "unsalted butter", "onion", "garlic cloves", "garlic", "Worcestershire sauce", "Tabasco sauce", "Tabasco sauce", "tomato sauce", "sugar", "green onions", "salt", "white pepper", "garlic powder", "cayenne pepper", "black pepper", "cumin", "dried sweet basil leaves", "boneless chicken"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1574.7 [FatContent] 104.8 [SaturatedFatContent] 52.3 [CholesterolContent] 300.4 [SodiumContent] 6350.8 [CarbohydrateContent] 110.4 [FiberContent] 7.8 [SugarContent] 17.6 [ProteinContent] 50.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti inches. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.] Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.] Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.] After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure]; heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings.
[Name] Roasted Garlic [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Roasted Garlic 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/65/70/picqIGkhA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/70/picqNbSC0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/70/picqkxDNL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/70/pic7ih2ey.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Weeknight", "Roast", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA] [RecipeIngredientParts] ["garlic head", "French baguette", "sweet butter"] [AggregatedRating] 5.0 [ReviewCount] 26.0 [Calories] 2149.0 [FatContent] 23.2 [SaturatedFatContent] 5.0 [CholesterolContent] 0.0 [SodiumContent] 4682.2 [CarbohydrateContent] 408.5 [FiberContent] 23.7 [SugarContent] 2.1 [ProteinContent] 69.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil.
[Name] Barbecue Sauce 2 [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Barbecue Sauce 2 recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "2", "1 1/2", "1", "3/4", "5", "1/2", "2", "1/4", "2", "1", "4"] [RecipeIngredientParts] ["black pepper", "salt", "onion powder", "garlic powder", "white pepper", "cayenne pepper", "bacon", "onions", "bottled chili sauce", "honey", "dry-roasted pecans", "orange, rind of", "lemon juice", "lemon, rind of", "garlic", "Tabasco sauce", "unsalted butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1394.8 [FatContent] 119.2 [SaturatedFatContent] 20.2 [CholesterolContent] 55.3 [SodiumContent] 2646.1 [CarbohydrateContent] 83.1 [FiberContent] 12.8 [SugarContent] 65.2 [ProteinContent] 18.4 [RecipeServings] 5.0 [RecipeYield] 5 cups [RecipeInstructions] Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tabasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs.
[Name] Louisiana Roast Beef [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 recipe. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Cajun", "Weeknight", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "2", "1", "1", "3/4", "3/4", "1/2", "1/2", "4"] [RecipeIngredientParts] ["onion", "celery", "bell pepper", "unsalted butter", "salt", "white pepper", "black pepper", "garlic", "dry mustard", "cayenne", "boneless beef sirloin"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 698.9 [FatContent] 49.5 [SaturatedFatContent] 20.6 [CholesterolContent] 212.8 [SodiumContent] 552.4 [CarbohydrateContent] 1.8 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 58.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets] down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like.
[Name] Cajun Prime Rib [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT3H45M [PrepTime] PT24H [TotalTime] PT27H45M [DatePublished] 2000-03-06T16:10:00Z [Description] This is one of the Zaar recipes that I adopted. The recipe is from Paul Prudhomme's Louisiana Kitchen. I've edited the list of ingredients to make it easier to read, but have left all instructions as they were written. Note: prep and cook times are estimates until I've had the opportunity to prepare this dish myself. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Weeknight", "Oven"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1/4", "2", "1", "1", "1", "2", "1", "2", "1", "3/4", "2 1/2", "2 1/2"] [RecipeIngredientParts] ["black pepper", "garlic powder", "salt", "onions", "salt", "salt", "white pepper", "white pepper", "fennel seed", "fennel seeds", "black pepper", "black pepper", "dry mustard", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1169.2 [FatContent] 100.4 [SaturatedFatContent] 41.6 [CholesterolContent] 220.8 [SodiumContent] 6433.0 [CarbohydrateContent] 14.5 [FiberContent] 4.1 [SugarContent] 3.1 [ProteinContent] 50.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove fat cap off top of meat (butcher can do this for you] and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of 1/4 c black pepper over the top of the meat (the pepper should completely cover it]; repeat with the 1/4 c garlic powder, then the 1/4 c salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.] Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones]; trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the remaining ingredients (1 T + 1 t salt through cayenne pepper] thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. Use about 4 teaspoons on each steak and press it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.] Place one steak in the hot skillet (cook only one side at a time] and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot.
[Name] Vindaloo (Goan-Style Hot and Sour Pork) [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H20M [PrepTime] PT25M [TotalTime] PT1H45M [DatePublished] 2000-03-06T16:10:00Z [Description] This dish was brought to Goa by the Portuguese and soon became a popular Goan dish often served during special occasions. Historically this Pork dish is cooked with plenty of wine vinegar and garlic, however it soon received the Goanese treatment adding plentiful amounts of spice and chilli. It is a little bit of work, but I think it's worth it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/74/piciKN9z4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/74/picXq5ywL.jpg"] [RecipeCategory] Curries [Keywords] ["Pork", "Vegetable", "Meat", "Asian", "Indian", "Spicy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1 1/2", "1", "5", "1 1/2", "1", "5", "2", "1/3", "2", "1", "8", "1", "1/2"] [RecipeIngredientParts] ["whole cumin seeds", "black peppercorns", "cardamom seed", "cinnamon stick", "black mustard seeds", "fenugreek seeds", "white wine vinegar", "salt", "brown sugar", "onions", "water", "pork", "ginger cube", "garlic cloves", "turmeric"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 456.1 [FatContent] 26.2 [SaturatedFatContent] 6.2 [CholesterolContent] 126.9 [SodiumContent] 670.3 [CarbohydrateContent] 11.0 [FiberContent] 3.0 [SugarContent] 2.4 [ProteinContent] 43.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder. Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside. Heat the oil in a wide, heavy pot over a medium flame. Add the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. -= You have now created your vindaloo paste - You can make this ahead of time and freeze -. Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned. Now add the ginger-garlic paste to the same pot. Turn down the heat to medium; stir the paste for a few seconds. Add the coriander and turmeric; stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil. Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period. Serve with Basmati rice and enjoy!
[Name] Goan-Style Chicken with Roasted Coconut (Shakoothi) [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT4M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Goan-Style Chicken with Roasted Coconut (Shakoothi) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Coconut", "Fruit", "Nuts", "Meat", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "2 1/4", "1 1/2", "1 1/2", "6", "3/8", "3/8", "1 1/2", "3", "1 1/2", "9", "3/4", "2 1/4", "6", "3", "1/3", "2 1/4"] [RecipeIngredientParts] ["whole cumin seeds", "black mustard seeds", "cinnamon sticks", "cloves", "whole black peppercorn", "nutmeg", "fresh coconut", "ginger cubes", "garlic", "hot green chili pepper", "water", "onions", "chicken parts", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.2 [FatContent] 30.9 [SaturatedFatContent] 14.6 [CholesterolContent] 19.6 [SodiumContent] 906.5 [CarbohydrateContent] 14.9 [FiberContent] 5.7 [SugarContent] 5.3 [ProteinContent] 8.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored.
[Name] Lamb with Spinach (Dilli Ka Saag Gosht) [AuthorId] 125325 [AuthorName] Liara [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Lamb with Spinach (Dilli Ka Saag Gosht) 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/65/76/picLECG11.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Asian", "Indian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1/4", "6", "2", "6", "2", "6", "1", "2", "2", "1", "1/4", "2", "5", "2", "1/4"] [RecipeIngredientParts] ["black peppercorns", "whole cloves", "bay leaves", "cardamom pods", "onions", "garlic", "ginger cube", "lamb", "cumin seeds", "cayenne pepper", "salt", "plain yogurt", "fresh spinach", "garam masala"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 458.8 [FatContent] 34.9 [SaturatedFatContent] 9.1 [CholesterolContent] 81.7 [SodiumContent] 969.1 [CarbohydrateContent] 12.4 [FiberContent] 5.0 [SugarContent] 2.9 [ProteinContent] 26.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve.
[Name] Yogurt with Cucumber and Mint (Kheere Ka Raita) [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Yogurt with Cucumber and Mint (Kheere Ka Raita) 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/65/77/picDxu06Q.jpg" [RecipeCategory] Asian [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "1", "2", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["plain yogurt", "cucumber", "of fresh mint", "roasted cumin seeds", "cayenne pepper", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 26.2 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 3.6 [SodiumContent] 402.1 [CarbohydrateContent] 3.4 [FiberContent] 0.4 [SugarContent] 2.1 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat.
[Name] Shrimp in a Light Curry Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Shrimp in a Light Curry Sauce 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/65/78/picEadXYv.jpg" [RecipeCategory] Very Low Carbs [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "1/4", "1/2", "1/2", "1", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["raw shrimp", "butter", "onion", "ground cardamom", "cumin", "lime, juice of", "sour cream", "plain yogurt", "fresh coriander"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 386.2 [FatContent] 21.9 [SaturatedFatContent] 12.4 [CholesterolContent] 303.8 [SodiumContent] 339.6 [CarbohydrateContent] 8.6 [FiberContent] 0.5 [SugarContent] 2.6 [ProteinContent] 37.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Shell and de-vein the shrimp; rinse well, pat dry, and set aside. In a skillet over medium heat, melt the butter; saute the onion for about 7 minutes. Add the red chile pepper and cook, stirring, for 1 minute. Add the shrimp, then season to taste with salt and freshly ground pepper. Cook, stirring often, about three minutes. Add the cardamom (1/2 tsp ground] and cumin and stir, then add the lime juice, sour cream, and yoghurt. Bring to a gentle boil, stirring, then remove from heat (you don't want to overcook the shrimp]. Serve immediately, sprinkled with chopped coriander, with saffron rice.
[Name] Gujerati-Style Cabbage with Carrots (Sambhara) [AuthorId] 125325 [AuthorName] Liara [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Gujerati-Style Cabbage with Carrots (Sambhara) recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2/3", "1", "2/3", "1", "7/8", "1/3", "2/3", "2/3"] [RecipeIngredientParts] ["cabbage", "carrot", "hot green chili pepper", "asafoetida powder", "black mustard seeds", "salt", "sugar", "fresh coriander", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.2 [FatContent] 2.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 521.0 [CarbohydrateContent] 10.1 [FiberContent] 3.3 [SugarContent] 5.3 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.]
[Name] Spicy Green Beans (Masaledar Sem) [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Spicy Green Beans (Masaledar Sem) recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "10", "1 1/2", "5", "2", "1", "2", "1", "1 1/4", "3", "1"] [RecipeIngredientParts] ["fresh green beans", "ginger", "garlic", "water", "whole cumin seeds", "chopped tomato", "salt", "lemon juice", "roasted cumin"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 209.9 [FatContent] 15.5 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 523.3 [CarbohydrateContent] 17.8 [FiberContent] 5.0 [SugarContent] 4.4 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Trim the green beans and cut them crosswise at 1/4 in intervals.", "Put the ginger and garlic into the container of an electric blender or food processor.", "Add 1/3 of the water and blend until fairly smooth.", "Heat the oil in a wide, heavy saucepan over a medium flame.", "When hot, put in the cumin seeds.", "Five seconds later, put in the crushed chili.", "As soon as it darkens, pour in the ginger-garlic paste.", "Stir and cook for about a minute.", "Put in the coriander.", "Stir a few times.", "Now put in the chopped tomatoes.", "Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so.", "Put in the beans, salt and the remaining water.", "Bring to simmer.", "Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender.", "Remove the cover.", "Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper.", "Turn heat up and boil away all of the liquid, stirring the beans gently as you do so." ]
[Name] Barbecued Garlic [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Barbecued Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "4", "1"] [RecipeIngredientParts] ["garlic heads", "butter", "fresh rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.6 [FatContent] 5.9 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 46.0 [CarbohydrateContent] 9.9 [FiberContent] 0.6 [SugarContent] 0.3 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads] and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic]. Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.
[Name] Basmati Rice Seasoned with Garam Masala [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Basmati Rice Seasoned with Garam Masala 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/65/82/picxR2C6k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/82/picWja4pI.jpg"] [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Asian", "Indian", "Potluck", "Weeknight", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["basmati rice", "butter", "onion", "garlic", "garam masala", "vegetable broth"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 304.1 [FatContent] 9.5 [SaturatedFatContent] 5.2 [CholesterolContent] 20.4 [SodiumContent] 72.7 [CarbohydrateContent] 49.5 [FiberContent] 2.5 [SugarContent] 1.3 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. In a medium stove-to-oven pot melt butter over medium heat. Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened. Add rice and stir until well coated. Add vegetable stock, salt and pepper to taste. Bring to a boil. Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Let stand, covered for 5 minutes before serving.
[Name] Curried Lamb [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] We don't have lamb for dinner very often - usually when we do, it's a traditional leg of lamb when my mother is visiting. This, however, is a nice, simple, and easily-made variation for when you find less expensive cuts of lamb. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/83/picqnRkxR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/83/pic1QyZ7P.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/83/piceLfe16.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/83/pic5GA1Xn.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Very Low Carbs", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1/4", "3", "2", "1 1/2", "1", "1", "1", "1/2", "1/4", "1/8", "2", "2", NA, "1/4", "1", NA] [RecipeIngredientParts] ["water", "cumin", "cardamom", "ginger", "turmeric", "garlic powder", "pepper", "lamb stew meat", "salt", "plain yogurt", "fresh lemon juice", "rice"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 428.4 [FatContent] 20.9 [SaturatedFatContent] 6.0 [CholesterolContent] 164.5 [SodiumContent] 410.6 [CarbohydrateContent] 4.8 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 52.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat, and add the onion and saute until golden about 4 minutes. Reduce heat to low, then add coriander, cumin, cardamom, ginger, tumeric, garlic powder, freshly ground black pepper, and ground red pepper (cayenne], and stir 1 minute. Add the cubed lamb meat to skillet, then increase the temperature to medium-high and cook, stirring frequently, until meat is evenly browned, about 10 to 15 minutes. Add stock and salt, reduce temperature to medium, cover, and simmer until meat is tender, about 20 minutes. Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency. Stir in yogurt and lemon juice and serve immediately over cooked rice.
[Name] Rogan Josh Stew [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:10:00Z [Description] Make and share this Rogan Josh Stew 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/65/84/picOfIE2A.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Asian", "Indian", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "8", "1 1/2", "10", "2", "10", "2", "6", "10", "1", "2", "1", "2", "4", "1/2", "1 1/4", "6", "1/4", NA] [RecipeIngredientParts] ["ginger", "garlic", "beef broth", "lamb", "beef stew meat", "black cardamom pods", "bay leaves", "whole cloves", "peppercorns", "cinnamon stick", "onions", "black cumin", "red paprika", "cayenne pepper", "salt", "plain yogurt", "garam masala", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 589.9 [FatContent] 46.0 [SaturatedFatContent] 10.0 [CholesterolContent] 82.2 [SodiumContent] 753.1 [CarbohydrateContent] 21.4 [FiberContent] 4.7 [SugarContent] 3.2 [ProteinContent] 29.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the ginger, garlic, and 4 tablespoons water in blender;Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat; Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil; Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions; Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the ground coriander, cumin, paprika and cayenne and fry for 30 seconds until the \"raw\" smell of the spices disappears; add a splash of hot water if the mixture starts to stick, this will prevent thhe spices from burning. Add the fried meat cubes and juices and stir for 30 seconds. Now put in 1/6 of the yoghurt; Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb]. Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in.
[Name] Shahi Korma [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H4M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Shahi Korma 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/65/85/picPAKIJ1.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Asian", "Indian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "5", "1", "7", "2", "10", "6", "1", "2", "1", "2", "1/2", "1 1/4", "1 1/4", "1/4"] [RecipeIngredientParts] ["garlic", "fresh ginger", "water", "beef broth", "boned lamb", "beef", "whole cardamom pods", "whole cloves", "cinnamon stick", "onions", "black ground cumin", "cayenne pepper", "salt", "heavy cream", "garam masala"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 371.6 [FatContent] 37.5 [SaturatedFatContent] 13.8 [CholesterolContent] 67.9 [SodiumContent] 511.9 [CarbohydrateContent] 8.7 [FiberContent] 2.1 [SugarContent] 1.9 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef]. Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.
[Name] Basmati Chaaval [AuthorId] 43083 [AuthorName] Ang11002 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Basmati Chaaval recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1", "2/3"] [RecipeIngredientParts] ["basmati rice", "salt", "unsalted butter", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 245.1 [FatContent] 3.7 [SaturatedFatContent] 1.6 [CholesterolContent] 5.1 [SodiumContent] 296.1 [CarbohydrateContent] 47.6 [FiberContent] 2.2 [SugarContent] 0.5 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender.
[Name] Kashmiri Rogan Josh [AuthorId] 125325 [AuthorName] Liara [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Kashmiri Rogan Josh recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Asian", "Indian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3 1/4", "6", "1", "1/2", "2 1/2", "1", "3", "4", "1/2", "1 1/2", "2/3", "1/4"] [RecipeIngredientParts] ["fennel seed", "plain yogurt", "cinnamon stick", "whole cloves", "salt", "asafoetida powder", "lamb", "paprika", "cayenne pepper", "dried ginger", "water", "beef broth", "garam masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.1 [FatContent] 40.9 [SaturatedFatContent] 13.9 [CholesterolContent] 137.2 [SodiumContent] 1123.3 [CarbohydrateContent] 8.0 [FiberContent] 1.1 [SugarContent] 6.4 [ProteinContent] 36.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Grind the fennel seeds until fine. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.
[Name] Garam Masala II [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Garam Masala II recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Indian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4"] [RecipeIngredientParts] ["black cumin", "whole cloves", "black peppercorns", "nutmeg"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 63.4 [FatContent] 3.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 28.6 [CarbohydrateContent] 7.5 [FiberContent] 1.8 [SugarContent] 0.4 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes.
[Name] Lamb with Cashew-Nut Curry (Korma) [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT49M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Lamb with Cashew-Nut Curry (Korma) recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "3", "2", "1", "1/4", "3", "2", "2", "1", "1", "1/2", "6", "1", "2", "1/2", "1 1/2", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["unsalted cashews", "cinnamon sticks", "fresh ginger", "cardamom seed", "whole cloves", "garlic", "poppy seeds", "cumin seed", "saffron thread", "butter", "butter", "onion", "salt", "plain yogurt", "lamb", "lemon juice", "boiling water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.7 [FatContent] 43.5 [SaturatedFatContent] 20.5 [CholesterolContent] 143.1 [SodiumContent] 1257.2 [CarbohydrateContent] 13.2 [FiberContent] 3.7 [SugarContent] 4.0 [ProteinContent] 28.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.
[Name] Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht) [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H28M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Lamb W/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht) recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Coconut", "Fruit", "Nuts", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1/4", "4", "1/2", "6", "2", "3", "2", "1/2", "2", "3/4", "1/2", "2", "1/2"] [RecipeIngredientParts] ["saffron thread", "plain yogurt", "caraway seeds", "salt", "ghee", "cinnamon sticks", "cardamom seed", "whole cloves", "onions", "garlic", "fresh ginger", "coconut milk", "boiling water", "water", "lamb"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 622.5 [FatContent] 50.4 [SaturatedFatContent] 28.3 [CholesterolContent] 112.9 [SodiumContent] 896.4 [CarbohydrateContent] 17.5 [FiberContent] 4.2 [SugarContent] 6.8 [ProteinContent] 29.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it.
[Name] Roasted Garlic Cheese - Garlic Coeurs a La Creme [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2000-03-06T16:11:00Z [Description] This rich, luxurious appetizer is well worth the time to make! Prep time does not include overnight refrigeration. An adopted recipe. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "2", NA, NA] [RecipeIngredientParts] ["low fat cottage cheese", "cream cheese", "roasted garlic", "plain yogurt", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 99.4 [FatContent] 3.1 [SaturatedFatContent] 2.0 [CholesterolContent] 12.5 [SodiumContent] 258.8 [CarbohydrateContent] 7.4 [FiberContent] 0.2 [SugarContent] 3.1 [ProteinContent] 10.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon or electric mixer, beat the goat cheese and the roasted garlic puree into the cottage cheese. Beat in the yogurt. Season to taste with salt and freshly ground black pepper. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, then wrap and place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and un-mold onto 8 small plates. Discard cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired. Note: lacking coeur a la creme molds, spoon mixture into a cheesecloth-lined colander and refrigerate overnight to drain. Un-mold onto a serving platter and allow each diner to scoop off a portion.
[Name] Applesauce Meringue (adopted) [AuthorId] 129357 [AuthorName] Honni [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-06T16:11:00Z [Description] Adopted from zaar Feb 2005. All comments below are from the original chef. I will update when I have prepared this recipe myself. Leah [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Healthy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "4", "4", "8", "1/2"] [RecipeIngredientParts] ["applesauce", "lemon juice", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.1 [FatContent] 3.0 [SaturatedFatContent] 1.0 [CholesterolContent] 125.9 [SodiumContent] 89.1 [CarbohydrateContent] 51.4 [FiberContent] 2.0 [SugarContent] 17.1 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Grated rind of 1 Lemon. Preheat oven to 300 deg F. Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into baking dish. In separate bowl, beat egg whites until peaks form. Gradually add sugar while continuing to beat. Add vanilla. Mix approximately 1/4 of meringue thru applesauce and spoon remaining meringue on top. Bake 15 minutes. Good hot or cold.
[Name] Apple Squares Snack [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2000-03-06T16:11:00Z [Description] Adopted recipe.Quick easy snack cake. The batter will be very stiff but it works out well. I left out the nuts(personal preference) and it was wonderful. It didn't last at all. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/2", "1/4", "1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "egg", "flour", "baking powder", "salt", "cinnamon", "nutmeg", "apples"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 334.6 [FatContent] 16.8 [SaturatedFatContent] 8.2 [CholesterolContent] 56.9 [SodiumContent] 243.8 [CarbohydrateContent] 44.2 [FiberContent] 2.1 [SugarContent] 29.1 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 deg F. Cream butter and sugar and beat in egg. Combine flour, baking powder, salt, cinnamon, and nutmeg and gradually add to butter and sugar mixture. Gently stir in apples and nuts, and spread in buttered 8\"x8\" pan. Bake 35 minutes.
[Name] Baked Apple Rings [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Baked Apple Rings recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/2", "1/2", "1/2", "2 -4"] [RecipeIngredientParts] ["baking apples", "brown sugar", "ground cloves", "ground cinnamon", "honey", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 12.8 [CarbohydrateContent] 87.5 [FiberContent] 4.7 [SugarContent] 80.4 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 deg F. Core and slice apples into 1/2\" rings. place in shallow baking dish. In saucepan, combine and heat remaining ingredients until simmering. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice. If desired, place with red-hot candies put in the center of each ring.
[Name] Date and Apple Squares [AuthorId] 107651 [AuthorName] Elly in Canada [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2000-03-06T16:11:00Z [Description] This was an adopted recipe from Recipe*zaar I made these delicious squares last night, they are really moist and tasty! I did change the recipe and I am happy with the results. I used butter, my two apples measured 1 1/2 cups. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/96/picQPSw6U.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/96/pic1Rkk9K.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Apple", "Fruit", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "1", "2", "1/2", "1/2", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "egg", "pure vanilla extract", "apples", "dates", "flour", "baking soda", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 185.4 [FatContent] 8.4 [SaturatedFatContent] 4.1 [CholesterolContent] 26.9 [SodiumContent] 146.4 [CarbohydrateContent] 26.1 [FiberContent] 1.6 [SugarContent] 14.9 [ProteinContent] 2.6 [RecipeServings] 16.0 [RecipeYield] 16 squares [RecipeInstructions] ["Preheat oven to 350 degrees F.", "Blend butter and sugar, then beat in egg and vanilla until mixture is light and fluffy", "Stir in apples, dates and nuts. Set aside.", "In a separate bowl, combine flour, baking powder and baking soda.", "Gradually stir flour mixture into the fruit mixture. The batter will be very stiff, but it will mix together nicely, keep stirring!", "Spread into a greased 9\"x9\" pan and bake until golden brown. 30 - 45 minutes (I used and 8\" pan and it required 45 minutes to bake." ]
[Name] Easy Apple Cake [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-06T16:11:00Z [Description] This is my adopted recipe and I've made it now. It isn't like i think a cake is, it's more like a cobbler, It is very tasty and easy to make. I did use the food processor to mix Step 2. I made it in 8X12 inch dish but I think 8X8inch would be better, I baked for 33 minutes [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/97/picYKt6Tj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/97/picPjjcQC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/97/picTZUmwk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/65/97/picKsSk9n.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "1/2", "2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["apples", "sugar", "cinnamon", "sugar", "butter", "margarine", "egg", "vanilla", "flour", "baking powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 283.0 [FatContent] 5.0 [SaturatedFatContent] 2.8 [CholesterolContent] 41.2 [SodiumContent] 108.1 [CarbohydrateContent] 58.1 [FiberContent] 3.6 [SugarContent] 37.7 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 deg F. Mix together 1/4 cup sugar and 1/2 t cinnamon. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. Cream 1/2 cup sugar and butter. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading it as best as you can. Bake 30 minutes. Best served warm, with vanilla ice cream.
[Name] Apple Raisin Scones [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2000-03-06T16:11:00Z [Description] Adopted recipe.These are nice and tender. I think the added sugar on the top makes them just right. You could probably mix the confectioners sugar with a little water to make a glaze for them too. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Quick Breads", "Breads", "Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3", "2", "1/2", "1/2", "6", "1", "1/2", "4 -5", "1"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "cinnamon", "salt", "butter", "apple", "raisins", "water", "confectioners' sugar"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 218.8 [FatContent] 8.0 [SaturatedFatContent] 4.9 [CholesterolContent] 20.4 [SodiumContent] 319.7 [CarbohydrateContent] 34.4 [FiberContent] 1.5 [SugarContent] 10.6 [ProteinContent] 3.2 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 deg F. Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2\" thick.Apprx. 8 in circle. Cut into triangles and bake on cookie sheet for 20-25 minutes, or until light brown. Remove from oven and dust with 1 TBsp confectioners sugar. Let cool. Separte triangles.
[Name] Apple Butter II [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Apple Butter II recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "3/4", "1/2", "1/4", "3/4", "3"] [RecipeIngredientParts] ["unsweetened applesauce", "granulated sugar", "brown sugar", "apple cider", "nutmeg", "allspice", "clove", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 541.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 18.8 [CarbohydrateContent] 140.9 [FiberContent] 3.1 [SugarContent] 135.1 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.] for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.]
[Name] Apple Dip [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Apple Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/00/piciVGemD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/00/picE5ST2T.jpg"] [RecipeCategory] Apple [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "apples", "walnuts", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 225.4 [FatContent] 19.4 [SaturatedFatContent] 7.9 [CholesterolContent] 41.6 [SodiumContent] 122.4 [CarbohydrateContent] 11.4 [FiberContent] 2.1 [SugarContent] 7.8 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice. Serve with crackers.
[Name] Easy Apple Relish [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Easy Apple Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2"] [RecipeIngredientParts] ["fresh cranberries", "apples", "orange", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 95.3 [FiberContent] 3.7 [SugarContent] 89.7 [ProteinContent] 0.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Finely chop (or grind] cranberries, apples and orange. Mix with sugar and refrigerate for a day or two before serving. Great with chicken or turkey.
[Name] Apple Fritters [AuthorId] 68884 [AuthorName] newspapergal [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Apple Fritters recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Healthy", "Microwave", "< 30 Mins", "No Cook", "Freezer", "Deep Fried", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1/2", "2"] [RecipeIngredientParts] ["flour", "baking powder", "cinnamon", "eggs", "milk", "apples"] [AggregatedRating] 4.5 [ReviewCount] 23.0 [Calories] 72.4 [FatContent] 1.3 [SaturatedFatContent] 0.5 [CholesterolContent] 32.4 [SodiumContent] 47.6 [CarbohydrateContent] 12.8 [FiberContent] 1.0 [SugarContent] 3.2 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Mix dry ingredients. In separate bowl, beat eggs, stir in milk and apples. Combine with dry ingredients. Drop 1 Tablespoon at a time into hot 375 deg F. fat. Fry until golden brown. Drain and serve sprinkled with confectioners' sugar, and/or maple syrup.
[Name] Garlic-Stuffed Mushrooms [AuthorId] 37106 [AuthorName] Just Cher [CookTime] nan [PrepTime] PT0S [TotalTime] PT32M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Garlic-Stuffed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["12", "3", "2", "1 1/2", "1 1/2", "1 1/2", "1/4", NA, NA, NA, "4", "4"] [RecipeIngredientParts] ["mushrooms", "unsalted butter", "scallions", "pecans", "fresh parmesan cheese", "garlic bechamel", "salt", "white pepper", "cayenne pepper", "unsalted butter", "unbleached all-purpose flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 282.8 [FatContent] 25.2 [SaturatedFatContent] 13.6 [CholesterolContent] 55.5 [SodiumContent] 80.8 [CarbohydrateContent] 11.8 [FiberContent] 1.6 [SugarContent] 1.7 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature. 1 X Garlic Puree from 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary.
[Name] Apple Pancakes [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Apple Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Apple", "Fruit", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1/3", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["eggs", "sour cream", "apple", "flour", "baking powder", "cinnamon"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 608.8 [FatContent] 11.6 [SaturatedFatContent] 5.1 [CholesterolContent] 222.7 [SodiumContent] 207.6 [CarbohydrateContent] 103.9 [FiberContent] 4.7 [SugarContent] 5.5 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] 12 pancakes [RecipeInstructions] Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup.
[Name] Apple Bread [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:11:00Z [Description] This moist and tasty bread is perfect with a hot cuppa! The recipe will make two loaves, so you can freeze the extra one, or give it away as a gift! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/05/picVO2hOT.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1", "2", "2", "4", "1", "1/4", "2", "2 -3", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "cinnamon", "sugar", "eggs", "sour cream", "vanilla", "apples"] [AggregatedRating] 5.0 [ReviewCount] 16.0 [Calories] 557.7 [FatContent] 27.2 [SaturatedFatContent] 4.3 [CholesterolContent] 72.6 [SodiumContent] 507.0 [CarbohydrateContent] 71.6 [FiberContent] 2.9 [SugarContent] 36.3 [ProteinContent] 8.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts (if used] and pour into 2 greased and floured 8-1/2\" x 4-1/2\" x 2-1/2\" loaf pans. Bake 1 hour or until loaves test done. Makes 2 loaves.
[Name] Hot Spiced Cider [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Hot Spiced Cider recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "12", "6", "4"] [RecipeIngredientParts] ["apple cider", "sugar", "whole cloves", "whole allspice", "cinnamon sticks"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 18.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 20.7 [CarbohydrateContent] 4.5 [FiberContent] 0.5 [SugarContent] 3.2 [ProteinContent] 0.1 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange slices, lemon slices, or rings of unpared red apple with whole cloves forced through peel. 16 servings. If desired, chill spiced cider and serve over ice cubes made from apple juice.
[Name] Mojhy Apples (Candy Apples) [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] This is an adopted recipe. It is taken from RecipeSource and Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Apple", "Fruit", "German", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "6", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["red apples", "dark corn syrup", "sugar", "water", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 87.5 [CarbohydrateContent] 100.9 [FiberContent] 4.4 [SugarContent] 66.8 [ProteinContent] 0.5 [RecipeServings] 6.0 [RecipeYield] 6 Mojhy Apples [RecipeInstructions] Wash and dry apples. Remove stems and replace with stick stuck halfway into apple. Comvbine corn syrup, sugar, and water in deep saucepan. Stir and cook over medium heat until thoroughly disolved and mixture boils. Then cook, without stirring. to soft crack stage (a small amt of the mixture separates into threads which are hard but not brittle when dropped in cold water; or candy thermometer registers 280 deg F.] Remove from heat; add extract and stir only enough to mix. Place pan over boiling water to keep syrup from thickening. Then, dip apples and wind in a circular motion until thoroughly covered with syrup. Place on buttered pan with sticks upright and cool.
[Name] Apple Dumplings [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Apple Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1", "6", "1/2", "6", "1/2", "2"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "shortening", "milk", "apples", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.9 [FatContent] 14.2 [SaturatedFatContent] 3.8 [CholesterolContent] 2.9 [SodiumContent] 521.0 [CarbohydrateContent] 69.4 [FiberContent] 4.8 [SugarContent] 31.1 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sift flour, baking powder, and salt together. Cut in shortening, add milk, and mix to a smooth dough. Turn onto floured surface and divide into 6 portions. Roll each portion large enough to cover 1 apple. Place an apple on each piece of pastry. Mix sugar and cinnamon together. Spoon some of this mixture into each core cavity. Moisten edges of pastry and bring up over the apple; seal edges. Place on greased baking sheet or in shallow pan. Bake at 350 degrees Fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned. Remove from baking sheet. Serve warm with milk or cream.
[Name] Apple Strips [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Apple Strips recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "2", "1/4", "3", "1/2", "1", NA, "1/4", "4", "1", "1/2"] [RecipeIngredientParts] ["unsalted butter", "flour", "sugar", "sour cream", "fresh lemon rind", "cold water", "confectioners' sugar", "mcintosh apples", "raisins", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.9 [FatContent] 3.8 [SaturatedFatContent] 2.4 [CholesterolContent] 14.3 [SodiumContent] 1.4 [CarbohydrateContent] 10.7 [FiberContent] 0.5 [SugarContent] 5.3 [ProteinContent] 0.8 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Work butter into flour with a fork and add sugar, sour cream, and lemon rind, kneading to form a dough. Form into a roll, wrap in waxed paper, and let rest for 1/2 hour. Cut roll in half. Roll out 1 part to fit a 9\"x9\" pan. Line with apple slices and sprinkle with raisins and sugar. Roll out remaining dough and cut into strips to form a lattice pattern on top of the apples. Brush with egg yolk, to which a little cold water has been added. Bake at 325 degrees (Fahrenheit] for about 20 minutes, until golden brown. Dust with confectioners' sugar while still warm, if desired, and cut into 1\" x 2\" strips. Serve warm or cold.
[Name] Caraway Pork Chops [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Caraway 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/66/10/picavIFoC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/10/picHo8dYa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/10/picXz0T5u.jpg"] [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "2", "6", NA, NA, NA] [RecipeIngredientParts] ["onions", "apples", "honey", "caraway seeds", "garlic", "Dijon mustard"] [AggregatedRating] 4.0 [ReviewCount] 9.0 [Calories] 298.9 [FatContent] 14.5 [SaturatedFatContent] 5.0 [CholesterolContent] 75.0 [SodiumContent] 69.4 [CarbohydrateContent] 19.4 [FiberContent] 2.5 [SugarContent] 14.5 [ProteinContent] 23.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 1 hour.
[Name] Cabbage Casserole [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Cabbage Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/11/picnabUWd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/11/picbIK6fc.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["onion", "celery", "butter", "margarine", "lean ground beef", "black pepper", "salt", "cabbage", "apples"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 262.2 [FatContent] 13.6 [SaturatedFatContent] 6.8 [CholesterolContent] 64.4 [SodiumContent] 328.3 [CarbohydrateContent] 19.2 [FiberContent] 5.7 [SugarContent] 12.1 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F.", "In skillet, saute onion and celery in butter 3 minutes.", "Add beef and salt and cook, stirring occasionally, another 5 minutes. Drain of extra fat.", "Spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture.", "Add remaining cabbage and apple slices.", "Cover and bake 1 hour.", "Nice with mashed potatoes or noodles. Sprinkling Parmesan cheese on top, or grated cheddar, is also good, as is adding a clove of garlic in with the onion." ]
[Name] Curried Apples and Shrimp [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Curried Apples and Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "3/4", "2", "3/4", "1", "3/4"] [RecipeIngredientParts] ["onion", "celery", "butter", "margarine", "apples", "curry powder", "flour", "water", "chicken bouillon cube", "shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.3 [FatContent] 12.8 [SaturatedFatContent] 7.5 [CholesterolContent] 137.8 [SodiumContent] 841.1 [CarbohydrateContent] 17.9 [FiberContent] 3.1 [SugarContent] 11.2 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onion and celery in butter for 2 minutes. Add apple slices and saute another minute. Blend in curry and flour, add bouillon cube and water, stirring until well blended. Add shrimp, cover and simmer for 3 minutes, or until shrimp in no longer translucent. Good with rice.
[Name] Apple Meatloaf [AuthorId] 86520 [AuthorName] Dorel [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Apple Meatloaf 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/66/13/picJew9SV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/13/picwNhybY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/13/picY3R88d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/13/piclGAgI1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/13/pic0RshMS.jpg" ] [RecipeCategory] Apple [Keywords] ["Fruit", "Meat", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/8", "1/2"] [RecipeIngredientParts] ["lean ground beef", "apple", "onion", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 235.7 [FatContent] 11.4 [SaturatedFatContent] 4.6 [CholesterolContent] 73.7 [SodiumContent] 76.6 [CarbohydrateContent] 9.2 [FiberContent] 1.6 [SugarContent] 5.9 [ProteinContent] 23.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1 or 2 slices of Bread Preheat oven to 350. Combine all ingredients except bread. Soak bread in cold water, squeeze out moisture, shred, and add. Place in loaf pan and bake 25-30 minutes. Or...form into patties, roll in bread crumbs and pan fry, or broil.
[Name] Hummus Bi Tahina (Turkish Hummus) [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-03-06T16:11:00Z [Description] We travel to Turkey every year in April for a holiday. This recipe is as close as we can get to the hummus we enjoy each year during our stay there. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/14/pic7URkhy.jpg" [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Beans", "Turkish", "Southwest Asia (middle East]", "Asian", "Spring", "Summer", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["200", "1/3", "3", "100", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["chickpeas", "tahini", "olive oil", "garlic cloves", "olive oil", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 22.0 [Calories] 374.5 [FatContent] 31.9 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 165.3 [CarbohydrateContent] 19.5 [FiberContent] 4.2 [SugarContent] 0.9 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine all ingredients (except those for garinsh] in a blender or food processor.", "Blend into a smooth, creamy paste.", "Taste and add more lemon juice or salt to suit your taste.", "It should be the creamy consistency of mashed potatoes.", "Thin with additional lemon juice, chick pea liquid or water if necessary.", "Scrape into an attractive looking bowl.", "Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.", "Serve with wedges of pita bread and raw vegetables." ]
[Name] Spareribs and Apples [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT1H45M [PrepTime] PT30M [TotalTime] PT2H15M [DatePublished] 2000-03-06T16:11:00Z [Description] Also my adopted recipe. For this recipe and more look at my Adopted Recipe cookbook. No ingredient changes have been made to this, just the directions have been updated. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Apple", "Fruit", "Meat", "German", "European", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "3", NA, "1", "1", "1", "3", "1 1/2"] [RecipeIngredientParts] ["butter", "pepper", "sauerkraut", "onion", "carrot", "apples", "dry white wine"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 1844.1 [FatContent] 142.1 [SaturatedFatContent] 48.4 [CholesterolContent] 477.3 [SodiumContent] 1503.7 [CarbohydrateContent] 32.9 [FiberContent] 8.8 [SugarContent] 20.2 [ProteinContent] 90.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet or Dutch oven, saute onions and carrots in butter. Add ribs and brown lightly. Sprinkle with pepper. Rinse sauerkraut and set aside. Peel, core, and slice apples. In large greased baking dish or small roaster add browned ribs, onions, and carrots. Layer rinsed sauerkraut and the apples on top of the rib mixture. Add dry white wine. Bake for 1 hour, 45 minutes or until ribs are completely cooked through. Serve with mashed potatoes.
[Name] Stir-Fried Chicken & Apples [AuthorId] 121789 [AuthorName] Chef Hels [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] Okay, this isn't my recipe, although I do intend on making it soon. It's one of the ones I acquired when the elves were clearing out the Recipezaar account. Please tell me what it's like if you make it. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Apple", "Fruit", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/3", "2", "2", "3", "1", "1/4", "3"] [RecipeIngredientParts] ["chicken breasts", "honey", "curry powder", "apples", "celery", "raisins", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 369.3 [FatContent] 17.2 [SaturatedFatContent] 3.3 [CholesterolContent] 46.4 [SodiumContent] 58.6 [CarbohydrateContent] 41.0 [FiberContent] 2.6 [SugarContent] 35.9 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. Add raisins and parsley, stir well and serve over rice.
[Name] Stir Fried Scallops and Apples [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Stir Fried Scallops and Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "1"] [RecipeIngredientParts] ["celery", "scallops", "apples", "margarine", "lemon"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 209.2 [FatContent] 9.3 [SaturatedFatContent] 1.9 [CholesterolContent] 27.3 [SodiumContent] 562.6 [CarbohydrateContent] 18.2 [FiberContent] 2.9 [SugarContent] 10.2 [ProteinContent] 14.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed. Sprinkle with juice from remaining half of lemon, and serve.
[Name] Hot Potato Salad [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments! [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "German", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "10", "1/2", "1/2", "1 1/2", "3/4", "1/3", "1/3"] [RecipeIngredientParts] ["potatoes", "apples", "bacon", "onion", "celery", "flour", "water", "vinegar", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 208.4 [FatContent] 6.2 [SaturatedFatContent] 2.0 [CholesterolContent] 9.1 [SodiumContent] 124.8 [CarbohydrateContent] 35.1 [FiberContent] 2.9 [SugarContent] 18.6 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice and vinegar, stirring until mixture thickens. Add sugar. Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in greased 1 1/2 qt casserole. Add skillet mixture, mixing lightly. Cover and bake 30 minutes.
[Name] Sweet Potatoes and Apples [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Sweet Potatoes and Apples 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/66/21/picw7N3Dc.jpg" [RecipeCategory] Potato [Keywords] ["Apple", "Fruit", "Vegetable", "Low Protein", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "4", "1/2"] [RecipeIngredientParts] ["cooking apples", "brown sugar", "butter", "salt"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 302.6 [FatContent] 9.5 [SaturatedFatContent] 5.9 [CholesterolContent] 24.4 [SodiumContent] 356.0 [CarbohydrateContent] 54.9 [FiberContent] 5.0 [SugarContent] 36.5 [ProteinContent] 2.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 deg F. Slice cooked potatoes and apples 1/4\"- 1/2\" thick. Place half of each in buttered baking dish. Sprinkle with half the sugar, salt, and dot with half the butter. Repeat. Cover and bake 40 minutes. Variations: Add 1/2 cup chopped nuts and/or a tablespoon of grated orange rind.
[Name] Apple Coleslaw [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Apple Coleslaw 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/66/22/picXAYNCq.jpg" [RecipeCategory] Apple [Keywords] ["Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "3", "1", "1", "1", "1/2", "1/4", "3/4"] [RecipeIngredientParts] ["apples", "lemon juice", "cabbage", "celery", "carrot", "onion", "sour cream", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 109.2 [FatContent] 4.8 [SaturatedFatContent] 2.7 [CholesterolContent] 12.0 [SodiumContent] 42.5 [CarbohydrateContent] 17.0 [FiberContent] 3.7 [SugarContent] 11.5 [ProteinContent] 1.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. Lemon juice keeps apples from discoloring.
[Name] Dutch Apple Salad [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] This is one of the Zaar recipes that I adopted. Thanks a bunch to Julesong for her suggestions in helping me edit the recipe! Note: to make this salad low carb, substitute jicama for the apples and turnips for the potatoes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/23/pics9tGYU.jpg" [RecipeCategory] Potato [Keywords] ["Apple", "Fruit", "Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "2", "3/4", "2", "3", "1/3", "1", NA, NA] [RecipeIngredientParts] ["ham", "granny smith apples", "potato", "hard-boiled eggs", "dill pickles", "onion", "lettuce leaf", "paprika"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 277.1 [FatContent] 16.0 [SaturatedFatContent] 3.4 [CholesterolContent] 123.8 [SodiumContent] 1196.1 [CarbohydrateContent] 19.5 [FiberContent] 3.2 [SugarContent] 11.1 [ProteinContent] 14.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients and serve on lettuce leaves. Garnish with paprika.
[Name] Ginger Apple Salad [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2000-03-06T16:11:00Z [Description] This is a recipe I adopted because it sounded interesting. It took me a while to get around to making it, which is too bad because I thought it was really delicious. For an apple salad, it will keep fairly well in the fridge; we ate the leftovers a day later and they were still in good condition.
[Name] Tzatziki [AuthorId] 10033 [AuthorName] spatchcock [CookTime] nan [PrepTime] PT0S [TotalTime] PT26H [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Tzatziki recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Greek", "European", "Weeknight"] [RecipeIngredientQuantities] ["2", "2", NA, "2", "1 1/2", "1", NA] [RecipeIngredientParts] ["plain yogurt", "cucumbers", "salt", "garlic", "white wine vinegar", "olive oil", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 24.0 [Calories] 258.7 [FatContent] 15.1 [SaturatedFatContent] 6.2 [CholesterolContent] 31.9 [SodiumContent] 119.4 [CarbohydrateContent] 23.3 [FiberContent] 1.6 [SugarContent] 16.5 [ProteinContent] 10.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in half lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles.
[Name] Tropical Chicken Salad [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Tropical Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1/3", "1/2", "1/4", "3", "2", "3/4"] [RecipeIngredientParts] ["chicken", "apples", "pineapple chunk", "coconut", "white raisins", "chutney", "curry powder", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.0 [FatContent] 8.8 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 30.0 [CarbohydrateContent] 18.6 [FiberContent] 4.0 [SugarContent] 13.2 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine chutney, curry, and mayonnaise. Combine all other ingredients in a separate bowl. Stir curry, chutney, and mayonaisse mixture into the chicken mixture. Serve on watercress or lettuce leaves, with slices of avocado.
[Name] Apple Banana Bread [AuthorId] 11297 [AuthorName] Jen T [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2000-03-06T16:11:00Z [Description] This recipe is now back to my original posting as I posted it at Recipezaar many years ago. Recently I noticed that somehow  the name got changed as did some of the ingredients. In 2005 I wrote that this is a moist light bread/cake with just a hint of cinnamon. Keeep an eye on cooking times as too long and it will be drier. Also leave in tin for about 5 mins before turning out onto a rack to cool completely.  Slices can be served as a dessert topped with custard and whipped cream, or cold and buttered.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/sXUDhIiQS42L5cUr8TYv_apple-banana-bread-9021.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/6627/QMAl2oFdT6OzoFNuN3Kp_Baked%20out%20of%20pan.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/Ef9Y323jSnmsIBOtfyMp_apple-banana-bread-9018.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/v3MsUvONRxaqe8XO1A0A_apple-banana-bread-9011.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/picKbc8ZH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/jHubQTU5QfOjECTvp3uV_4591CD8E-6671-4BD2-A746-2230135E72BF.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/SsUThScUS5mw5Uahu37s_F0888F85-08E9-475C-AEF1-9234553279FA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/jHubQTU5QfOjECTvp3uV_4591CD8E-6671-4BD2-A746-2230135E72BF.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/SsUThScUS5mw5Uahu37s_F0888F85-08E9-475C-AEF1-9234553279FA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/jHubQTU5QfOjECTvp3uV_4591CD8E-6671-4BD2-A746-2230135E72BF.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/SsUThScUS5mw5Uahu37s_F0888F85-08E9-475C-AEF1-9234553279FA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/01487456669.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/hCL6UunS1G4SJ78MvohA_apple-banana-bread-9027.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/01476662751.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/01476661438.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/picleO85q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/piciZkRHQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/picNPkbDh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/picmF1Ond.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/27/pic6fVqY2.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "3", "1 -2", "1", "2", "1", "1", "1/2", "1", "2", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "granulated sugar", "eggs", "sour cream", "banana", "vanilla", "flour", "baking powder", "baking soda", "salt", "cinnamon", "apples", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 74.0 [Calories] 343.9 [FatContent] 15.0 [SaturatedFatContent] 7.0 [CholesterolContent] 63.5 [SodiumContent] 380.9 [CarbohydrateContent] 49.0 [FiberContent] 2.4 [SugarContent] 26.3 [ProteinContent] 5.2 [RecipeServings] 10.0 [RecipeYield] 1 loaf/cake [RecipeInstructions] Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, bananas and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts Spoon into greased bread pan and bake 1 hour.
[Name] Apple Cheese Bread [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2000-03-06T16:11:00Z [Description] Make and share this Apple Cheese Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "Apple", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2/3", "2", "1", "1/2", "1/3", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "apple", "sharp cheddar cheese", "walnuts", "flour", "baking powder", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.0 [FatContent] 18.6 [SaturatedFatContent] 9.5 [CholesterolContent] 90.8 [SodiumContent] 413.4 [CarbohydrateContent] 43.9 [FiberContent] 1.6 [SugarContent] 18.8 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Cream butter and sugar, beating until light. Beat in eggs, one at a time. Stir in apples, cheese and nuts. In separate bowl, combine flour, baking powder, baking soda, and salt. Gradually and gently stir flour mixture into apple mixture. Pour into greased loaf pan and bake 1 hour. Cool 10 minutes before serving.
[Name] Quick Applesauce Muffins [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2000-03-06T16:11:00Z [Description] This recipe is one of my adopted recipes. It's easy to make because it starts with Bisquick, and based on the reviews, it doesn't look like it needs any changes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/29/picoUfuWX.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/2", "1/4", "1", "2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["Bisquick", "sugar", "cinnamon", "applesauce", "milk", "egg", "sugar", "cinnamon", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 178.5 [FatContent] 8.1 [SaturatedFatContent] 2.6 [CholesterolContent] 21.7 [SodiumContent] 244.3 [CarbohydrateContent] 24.4 [FiberContent] 0.7 [SugarContent] 10.8 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg and oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted butter, then in sugar-cinnamon mixture.
[Name] Apple Crisp IV [AuthorId] 138861 [AuthorName] Winnipeg Mel [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Apple Crisp IV 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/66/30/picAGjFTU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/30/picAthD26.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "1", "3/4", "3/4", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["apples", "brown sugar", "Quaker Oats", "flour", "cinnamon", "nutmeg", "butter", "water"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 342.7 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 111.2 [CarbohydrateContent] 58.1 [FiberContent] 4.1 [SugarContent] 39.5 [ProteinContent] 2.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 deg F. Put half of the apples in a greased 9\"x9\" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. Great with vanilla ice cream.
[Name] Apple Pandowdy [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2000-03-06T16:12:00Z [Description] --Adopted Recipe--
[Name] Fried Apples [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Fried Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "3", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["red apples", "butter", "cooking wine", "water", "sugar", "lemon juice", "cinnamon stick"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 313.1 [FatContent] 6.1 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 54.7 [CarbohydrateContent] 64.8 [FiberContent] 5.4 [SugarContent] 56.6 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sauté apples in butter for 6-8 minutes in non-stick skillet. Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. Pour over apples. Cook, uncovered, until apples are tender. Pour into serving dish. Serve warm or cold. NOTE: For a simple supper serve with browned sausage patties or links. For an elegant touch serve with a pork roast.
[Name] Apple Cake With Icing [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Apple Cake With Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "2", "3", "1", "1", "2", "1", "3", "4", "1", "1/4"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "baking soda", "salt", "vanilla", "pecans", "apples", "margarine", "brown sugar", "milk"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1446.8 [FatContent] 86.3 [SaturatedFatContent] 12.5 [CholesterolContent] 94.4 [SodiumContent] 829.0 [CarbohydrateContent] 162.5 [FiberContent] 4.9 [SugarContent] 109.8 [ProteinContent] 12.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F and lightly grease a 9 x 13-inch oblong pan. Sift dry ingredients together into a large bowl. Add remaining cake ingredients and mix well. Pour into prepared pan and bake for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake.
[Name] Applesauce Cake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Applesauce Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/2", "1/2", "2", "1", "1/2", "1", "1", "1/2", "1", "3"] [RecipeIngredientParts] ["unbleached flour", "sugar", "cornstarch", "cinnamon", "nutmeg", "clove", "baking soda", "baking powder", "salt", "raisins", "vanilla", "applesauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 757.7 [FatContent] 30.9 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 866.7 [CarbohydrateContent] 117.8 [FiberContent] 6.1 [SugarContent] 49.0 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] 1 cake [RecipeInstructions] Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done.
[Name] Crab Stuffed Mushrooms II [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Crab Stuffed Mushrooms II recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["20", NA, "8", "3/4", "2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["mushrooms", "eggs", "mayonnaise", "onion", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.6 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 23.4 [SodiumContent] 132.7 [CarbohydrateContent] 3.9 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 20 appetizers [RecipeInstructions] Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings.
[Name] Crab Dip II [AuthorId] 55882 [AuthorName] Jeff Hixson [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Crab Dip II recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", NA, "2", "2", "2", "2/3"] [RecipeIngredientParts] ["mayonnaise", "onions", "prepared mustard", "powdered sugar", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 23.8 [SodiumContent] 489.0 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.9 [ProteinContent] 10.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers.
[Name] Hot Crab Dip with Almonds [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Hot Crab Dip with Almonds 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/66/38/pichJyogI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/38/6638.jpeg"] [RecipeCategory] Crab [Keywords] ["Very Low Carbs", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "8", "1", "2", "1", "2", NA, NA] [RecipeIngredientParts] ["cream cheese", "onion", "horseradish", "milk", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 21.0 [Calories] 154.1 [FatContent] 10.3 [SaturatedFatContent] 6.3 [CholesterolContent] 55.2 [SodiumContent] 562.9 [CarbohydrateContent] 2.4 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 12.7 [RecipeServings] 8.0 [RecipeYield] 1 casserole [RecipeInstructions] Mix together all ingredients (except Almonds] with fork. Place in an uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers.
[Name] Smithfield Ham & Split Pea Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Smithfield Ham & Split Pea Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "2", "3", "2"] [RecipeIngredientParts] ["onion", "water", "carrots", "celery & leaves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 542.5 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 78.2 [CarbohydrateContent] 97.5 [FiberContent] 40.2 [SugarContent] 15.1 [ProteinContent] 37.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Separate fat from the ham meat. Set meat aside. In a heavy large soup pot, fry the ham fat. When crisp, discard the solids. Fry the chopped onion in the fat. Add the reserved lean ham meat pieces and saute until meat is heated through and slightly browned. Add the water, dried split peas, carrots, and celery (center portion with leaves, chopped fine]. Cover pot and bring to a boil. Reduce heat to low and cook slowly, about 1 1/2 hours until peas are mushy. (Do not puree.]. Serve with good, crusty bread and enjoy!
[Name] Cream of Broccoli Soup [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Cream of Broccoli Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/40/U6mnhjISBed1jjL7EHvD_10924731_10153079704082953_5219704505365848760_n.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "1", "1/2", "4", "4", "1/2", "1/2", NA, NA, "1"] [RecipeIngredientParts] ["broccoli", "butter", "onions", "celery", "garlic clove", "flour", "milk", "chicken broth", "marjoram", "thyme", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 177.0 [FatContent] 9.1 [SaturatedFatContent] 5.3 [CholesterolContent] 25.9 [SodiumContent] 424.9 [CarbohydrateContent] 17.0 [FiberContent] 2.6 [SugarContent] 3.0 [ProteinContent] 8.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers, cheese or chopped tomato, if desired.
[Name] Cucumber Salad [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:12:00Z [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 recipe. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["hot water", "cucumber", "onion", "sour cream", "cottage cheese", "mayonnaise"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 170.2 [FatContent] 9.1 [SaturatedFatContent] 5.0 [CholesterolContent] 25.9 [SodiumContent] 226.2 [CarbohydrateContent] 17.0 [FiberContent] 0.3 [SugarContent] 15.3 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving.
[Name] Red Wine Steak [AuthorId] 30094 [AuthorName] acid. [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Red Wine 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/66/42/picRvd7gS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/42/picTDp3jA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/42/piclpjTmE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/42/picuipOAX.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "2", "1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["red wine", "oregano", "black pepper", "salt", "parsley", "garlic", "mushrooms", "onion", "Worcestershire sauce"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 405.5 [FatContent] 21.1 [SaturatedFatContent] 7.3 [CholesterolContent] 75.2 [SodiumContent] 685.7 [CarbohydrateContent] 8.6 [FiberContent] 1.2 [SugarContent] 2.6 [ProteinContent] 23.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut sirloin steak into individual serving pieces. Marinate steak in next six ingredients for eight hours. When ready to prepare, saute mushrooms and onions in oil; set aside. Brown steak in skillet. Add Worcestershire sauce, mushrooms and onions; simmer for 1/2 hour over low heat. Remove steak, mushrooms and onions to a large casserole and cover. With remaining pan juices, prepare a gravy; pour over steak. Serve with cooked egg noodles.
[Name] Creamy Baked Chicken Breasts [AuthorId] 95751 [AuthorName] Michigan Dreamer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Creamy Baked Chicken Breasts recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "4", "1", "1/4", "1", "1/4", NA, "2"] [RecipeIngredientParts] ["chicken breasts", "swiss cheese", "dry white wine", "herb seasoned stuffing mix", "butter", "garlic powder", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 268.8 [FatContent] 18.6 [SaturatedFatContent] 8.7 [CholesterolContent] 77.6 [SodiumContent] 363.5 [CarbohydrateContent] 3.7 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 19.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes.
[Name] Crab Newberg [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT11M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Crab Newberg recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/4", "1", "1", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["butter", "flour", "salt", "paprika", "cayenne pepper", "half-and-half", "milk", "sherry wine"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 295.9 [FatContent] 16.6 [SaturatedFatContent] 9.5 [CholesterolContent] 172.5 [SodiumContent] 1333.2 [CarbohydrateContent] 7.8 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 25.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place butter in a 1 1/2 quart casserole.", "Microwave on high (100%] until melted, 30 seconds to 1 minute.", "Stir in next four ingredients.", "Blend in half and half, milk and sherry.", "Microwave on medium-high (70%] until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking.", "Stir small amount of hot mixture into egg yolks; return to mixture.", "Microwave at medium-high (70%] until thickened, 1 to 3 minutes, stirring once or twice.", "Stir in crab meat.", "Serve over toast points or patty shells, if desired." ]
[Name] Baltimore Peach Cake [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2000-03-06T16:12:00Z [Description] I have taken the reviewer's comments about pan size and number of portions into account for this adopted recipe. I did not change the sugar content because I like sweet desserts. Feel free to make your own changes to suit your tastes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2 1/2", "3", "1 1/2", "3/4", "2", "5", "2"] [RecipeIngredientParts] ["butter", "sugar", "flour", "baking powder", "milk", "sugar", "cinnamon", "butter"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 282.7 [FatContent] 4.4 [SaturatedFatContent] 2.6 [CholesterolContent] 11.9 [SodiumContent] 131.9 [CarbohydrateContent] 58.0 [FiberContent] 2.0 [SugarContent] 35.3 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 24-36 squares [RecipeInstructions] With electric mixer, blend first five ingredients. Spread in greased and floured 15x10\" jelly roll pan. Mix together the 3/4 cup sugar and cinnamon and sprinkle half the mixture lightly over dough base. Arrange peach slices in rows on top of cinnamon sugar. Sprinkle with remainder of cinnamon sugar mixture and drizzle melted butter over all. Bake for 25-30 minutes in preheated 350 degree (Fahrenheit] oven. Cool, then slice into small squares.
[Name] Tex-Mex Dip [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-03-06T16:12:00Z [Description] An adopted recipe. Think this one is good? Take a look at recipe #27893! This recipe will be receiving a lot of editing, soon... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/46/BR67nHCnTIy90JnfQsQs_82338097_10157023255736886_4974054831552462848_n.jpg" [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "3", "1/4", "1", "1/2", "1", "21", "1", "3", "7", "8", NA] [RecipeIngredientParts] ["lemon juice", "salt", "avocados", "pepper", "sour cream", "mayonnaise", "green onion", "tomatoes", "sharp cheddar cheese", "tortilla chips"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 228.3 [FatContent] 19.4 [SaturatedFatContent] 7.5 [CholesterolContent] 29.9 [SodiumContent] 603.2 [CarbohydrateContent] 9.8 [FiberContent] 5.1 [SugarContent] 2.7 [ProteinContent] 6.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle wit chopped onions, tomatoes, and olives. Cover with shredded cheese.
[Name] Spicy Marinated Shrimp and Garlic [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Spicy Marinated Shrimp and Garlic 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/66/47/pichpGy7A.jpg" [RecipeCategory] Spicy [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1/4", "1", NA, NA, "1", "30", "1 1/2", NA] [RecipeIngredientParts] ["olive oil", "paprika", "bay leaf", "fresh rosemary leaf", "cayenne pepper", "Tabasco sauce", "salt", "fresh ground pepper", "Worcestershire sauce", "garlic", "shrimp", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 455.6 [FatContent] 37.3 [SaturatedFatContent] 5.3 [CholesterolContent] 220.9 [SodiumContent] 257.9 [CarbohydrateContent] 5.8 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 24.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrimp and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving.
[Name] All-Bran Seed Loaf [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this All-Bran Seed Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "3/4", "1", "1/2", "1/3", "2", "3/4", "1/4", "2", "1/4", "1/2"] [RecipeIngredientParts] ["whole wheat flour", "flour", "baking powder", "salt", "sesame seeds", "poppy seeds", "honey", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 200.6 [FatContent] 9.5 [SaturatedFatContent] 1.4 [CholesterolContent] 42.3 [SodiumContent] 248.3 [CarbohydrateContent] 26.5 [FiberContent] 2.9 [SugarContent] 9.2 [ProteinContent] 5.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5 x 4.5 x 2\" loaf pan. Bake at 350f about 40 min. Let cool 10 min and remove from pan. Cool completely before slicing.
[Name] Beer Bread [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2000-03-06T16:12:00Z [Description] This is an adopted recipe. I haven't made it yet but I have edited it based on the reviewers suggestions. Please let me know how it works out. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/49/picqqOZyf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/49/picrcCNss.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/49/picVGRriZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/49/picKrb3Se.jpg"] [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "12"] [RecipeIngredientParts] ["self-rising flour", "sugar", "beer"] [AggregatedRating] 3.5 [ReviewCount] 12.0 [Calories] 209.3 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 597.1 [CarbohydrateContent] 42.6 [FiberContent] 1.3 [SugarContent] 6.3 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grease 9x5x3\" loaf pan. Combine flour with beer and sugar in large bowl. Stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on cooling rack. Cool completely before slicing.
[Name] Chicken with Mushroom Sauce [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:12:00Z [Description] This is an adopted Zaar recipe that I hope to make soon. I'll post any changes that I make to the recipe. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken", "milk", "mushroom", "sherry wine"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 336.3 [FatContent] 20.4 [SaturatedFatContent] 6.2 [CholesterolContent] 90.9 [SodiumContent] 454.1 [CarbohydrateContent] 8.4 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 24.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bak at 350F for 45 minutes.
[Name] True Garlic Bread [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT3H [PrepTime] PT35M [TotalTime] PT3H35M [DatePublished] 2000-03-06T16:12:00Z [Description] This is an adopted recipe that looks wonderful to me--but since I have not yet actually tried it, please feel free to offer any suggestions or changes via a review should you decide to try it. Thanks! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1/2", "2 1/2", "2", "3 1/4", "3 1/4", NA] [RecipeIngredientParts] ["garlic heads", "unsalted butter", "dry yeast", "water", "water", "kosher salt", "whole wheat flour", "unbleached all-purpose flour", "cornmeal"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 631.0 [FatContent] 18.0 [SaturatedFatContent] 10.2 [CholesterolContent] 40.7 [SodiumContent] 2337.5 [CarbohydrateContent] 103.4 [FiberContent] 10.1 [SugarContent] 0.6 [ProteinContent] 18.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using]. Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.] When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loaves on the baking sheets. With a sharp knife or razor blade, slash the loaves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.] To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven.
[Name] 100% Whole Wheat Bread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this 100% Whole Wheat Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "3", "1", "8", "2/3", "1", "1/2", "2", "12"] [RecipeIngredientParts] ["water", "dry active yeast", "sugar", "milk", "shortening", "sugar", "molasses", "salt", "whole wheat flour"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1445.4 [FatContent] 40.8 [SaturatedFatContent] 14.2 [CholesterolContent] 45.5 [SodiumContent] 2501.4 [CarbohydrateContent] 244.4 [FiberContent] 25.8 [SugarContent] 51.9 [ProteinContent] 42.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375°F for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. This bread freezes well.
[Name] Blueberry Buttermilk Muffins [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:12:00Z [Description] This is my adopted recipe Feb 2005
[Name] Hearty Meatless Chili [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Hearty Meatless Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "16", "1", "1", "1", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["water", "chickpeas", "red kidney beans", "tomatoes", "lentils", "celery", "chili powder", "cumin", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 261.0 [FatContent] 1.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 841.3 [CarbohydrateContent] 48.2 [FiberContent] 15.2 [SugarContent] 4.8 [ProteinContent] 16.5 [RecipeServings] 4.0 [RecipeYield] 8 cups [RecipeInstructions] In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese.
[Name] Onion Cheddar Bread [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT40M [PrepTime] PT1H50M [TotalTime] PT2H30M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Onion Cheddar Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "2", "3", "2", "1"] [RecipeIngredientParts] ["warm water", "sugar", "salt", "onion powder", "chives", "all-purpose flour", "active dry yeast", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2182.9 [FatContent] 68.9 [SaturatedFatContent] 28.0 [CholesterolContent] 118.7 [SodiumContent] 3051.1 [CarbohydrateContent] 314.7 [FiberContent] 12.7 [SugarContent] 19.2 [ProteinContent] 71.5 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] If using a bread meachine, add all the ingredients except the cheddar cheese in the order used by your bread machine then run the dough cycle (for my machine that is the order given, but your machine may be different]. If not using a bread machine make the dough by following the following four steps. Dissolve yeast and sugar in warm water and let rest for 5 minutes. In a large bowl, mix the yeast mixture, salt, oil, onion powder, chives and 2 cups flour mixture until smooth then stir in enough of the remaining flour until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled. Preheat oven to 350°F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle and sprinkle with cheese then roll, starting at 8-inch side, jelly-roll style and pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down, cover and let raise until it is double (or desired loaf size]. Bake 30-40 minutes or until bread sounds hollow when tapped. Remove to wire rack and cool before slicing.
[Name] Sourdough Starter #2 [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Sourdough Starter #2 recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA] [RecipeIngredientParts] ["unbleached flour", "water"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 910.0 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 5.0 [CarbohydrateContent] 190.8 [FiberContent] 6.8 [SugarContent] 0.7 [ProteinContent] 25.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container.
[Name] Yogurt Chicken with Garlic-Mint Dipping Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Yogurt Chicken with Garlic-Mint Dipping Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", NA, "4", "4", "1", "1/4", "1/4", "3/4", NA, "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["plain yogurt", "chicken thighs", "chicken legs", "plain yogurt", "fresh parsley leaves", "fresh coriander", "fresh mint leaves", "salt", "sugar", "garlic head", "onion", "gingerroot", "green chilies"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 736.8 [FatContent] 41.1 [SaturatedFatContent] 13.4 [CholesterolContent] 237.5 [SodiumContent] 477.4 [CarbohydrateContent] 32.5 [FiberContent] 2.1 [SugarContent] 10.6 [ProteinContent] 56.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip each piece into the yougurt untl throughtly coated on both sides. Then roll each piece in the crumbs, pressing the piece in so that the crumbs adhere. Each piece should be evenly coated. Place chicken on the wire rack. Bake for 40 to 45 minutes. To serve, place a piece of chicken on each of 4 small plates. Pour some sauce in a crecent on the bottom edge of each plate around the chicken but not on it. Place the remaining chicken on a platter and pass the remaining souce in a clear pitcher. Serve hot or at room temperature. DIPPING SAUCE: 1 C Plain Yogurt For Dipping Sauce: Place all the ingredients in a blender or food processor. Flick the motor on and off unti a thin flecked green sauce is achieved. Serve at once.
[Name] Sourdough Starter #3 [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Sourdough Starter #3 recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA] [RecipeIngredientParts] ["unbleached flour", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 910.0 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 5.0 [CarbohydrateContent] 190.8 [FiberContent] 6.8 [SugarContent] 0.7 [ProteinContent] 25.8 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] This starter is the same as starter #2 but uses warm Milk instead of water. Mix flour and milk to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container.
[Name] Sourdough Starter #4 [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Sourdough Starter #4 recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] "unbleached flour" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right.
[Name] Sourdough Starter #5 [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Sourdough Starter #5 recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "4"] [RecipeIngredientParts] ["unbleached flour", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1917.5 [FatContent] 4.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 13962.9 [CarbohydrateContent] 406.7 [FiberContent] 13.5 [SugarContent] 26.5 [ProteinContent] 51.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort.
[Name] Sourdough Starter #6 [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Sourdough Starter #6 recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["milk", "unbleached flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 611.2 [FatContent] 10.2 [SaturatedFatContent] 5.8 [CholesterolContent] 34.2 [SodiumContent] 122.1 [CarbohydrateContent] 106.7 [FiberContent] 3.4 [SugarContent] 0.3 [ProteinContent] 20.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail.
[Name] Sourdough French Bread [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Sourdough French Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/63/picNx6i0N.jpg" [RecipeCategory] Breads [Keywords] ["European", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "4 1/2", "2", "2", "1", "1/2", "2", "1/4"] [RecipeIngredientParts] ["active dry yeast", "water", "unbleached flour", "sugar", "salt", "water", "milk"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 138.2 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.9 [SodiumContent] 263.0 [CarbohydrateContent] 25.7 [FiberContent] 0.9 [SugarContent] 1.5 [ProteinContent] 3.6 [RecipeServings] 18.0 [RecipeYield] 2 loaves [RecipeInstructions] Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select.
[Name] The Doctor's Sourdough Bread [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H30M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this The Doctor's Sourdough Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/64/saIg6uP0RCW5yui7Sp2J_943690_555631791164187_1667769649_n.jpg" [RecipeCategory] Breads [Keywords] ["Weeknight", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1/4", "7", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["water", "milk", "butter", "active dry yeast", "honey", "unbleached flour", "wheat germ", "sugar", "salt", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 226.7 [FatContent] 2.3 [SaturatedFatContent] 1.1 [CholesterolContent] 5.5 [SodiumContent] 419.5 [CarbohydrateContent] 44.6 [FiberContent] 1.6 [SugarContent] 5.4 [ProteinContent] 6.5 [RecipeServings] 18.0 [RecipeYield] 4 1-lb Loaves [RecipeInstructions] Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness.
[Name] Honeymoon Sourdough Biscuits [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Honeymoon Sourdough Biscuits recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/65/WsptxvfWQpC3HKFp5ZDo_Honeymoon%20SD%20biscuits.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/65/picsGzBr5.jpg"] [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "1/2", "1"] [RecipeIngredientParts] ["biscuit mix", "baking powder"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 190.8 [FatContent] 9.2 [SaturatedFatContent] 1.9 [CholesterolContent] 0.8 [SodiumContent] 523.9 [CarbohydrateContent] 23.9 [FiberContent] 0.8 [SugarContent] 4.4 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] 8 Large biscuits [RecipeInstructions] Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes.
[Name] Sheepherder Bread [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Sheepherder Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "4", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["unbleached flour", "sugar", "shortening", "salt", "baking soda"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 119.1 [FatContent] 1.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 147.2 [CarbohydrateContent] 22.6 [FiberContent] 0.8 [SugarContent] 1.5 [ProteinContent] 2.9 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done.
[Name] Danish Sourdough Pumpernickel [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT30M [PrepTime] PT10H [TotalTime] PT10H30M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Danish Sourdough Pumpernickel 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/66/67/pictl3x5u.jpg" [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1/2", "1/2", "1/4", "2", "3", "1/2", "2 3/4", "1"] [RecipeIngredientParts] ["caraway seeds", "strong black coffee", "molasses", "salt", "shortening", "unbleached flour", "active dry yeast"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 300.6 [FatContent] 5.2 [SaturatedFatContent] 1.3 [CholesterolContent] 1.5 [SodiumContent] 485.9 [CarbohydrateContent] 57.0 [FiberContent] 4.7 [SugarContent] 11.0 [ProteinContent] 7.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Pour boiling coffee over chopped caraway seeds.", "Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well.", "Let stand for 4 to 8 hours in a warm place, preferabley overnight.", "Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast.", "Mix well.", "Cover the bowl and let rise to double.", "Then knead on floured board and shape into two round loaves on baking sheet.", "Let rise until double again and bake at 350 degrees for 30 minutes or until done." ]

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