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[Name] Bran Date Bread [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Bran Date 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/66/68/picTgwN1Q.jpg" [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1 1/2", "1", "1/2", "3/4", "1", "1", "1", "2", "1/4", "3/4"] [RecipeIngredientParts] ["unbleached flour", "baking powder", "salt", "buttermilk", "pitted dates", "lemon, rind of", "eggs", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 213.0 [FatContent] 5.9 [SaturatedFatContent] 1.0 [CholesterolContent] 35.9 [SodiumContent] 284.9 [CarbohydrateContent] 39.1 [FiberContent] 3.0 [SugarContent] 24.2 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste.
[Name] Chicken and Sausage in Tomato Sauce [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Chicken and Sausage in Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "4", "2 1/2", "1 1/2", "4", "4", "2", "1", NA, "1/2", "1/2", NA] [RecipeIngredientParts] ["olive oil", "garlic", "sweet Italian sausage links", "hot Italian sausage links", "chicken legs", "chicken thighs", "tomatoes", "tomato paste", "dried basil", "dry red wine", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1164.5 [FatContent] 86.5 [SaturatedFatContent] 27.8 [CholesterolContent] 238.2 [SodiumContent] 3021.9 [CarbohydrateContent] 22.5 [FiberContent] 3.6 [SugarContent] 9.9 [ProteinContent] 69.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.] Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese.
[Name] Sourdough Banana Bread [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:12:00Z [Description] I enjoy finding interesting different things to make from Alaskan sourdough starter (see recipe #7020 for instance), so I was so happy when I was able to adopt this recipe! :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/70/pichkWGEK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/70/z73QMWycTesKRNOjyuWT_sourdough%20banana%20bread%20bundt%20cake%20signed%20600%20x%20466.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/70/picsQ1FFk.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/6670/ZoaJbN62SnKemuYtECK3_image0 (3].jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/70/FvEOjTgTDKvKhcrYUMVw_20200324_121925.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/6670/YQNVxGlQzuQ5MG6dTRWr_22473633_1547578155285653_550241969_o.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/6670/j2RsvRQ9RgGWAFv2JRiB_sourdoughbananabread1apr17.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/70/7bu1ONcDSpmfn6hZrohn-sour-dough-banana-choc-chip-bread.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/70/piccwvoPh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/70/picAtiKEe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/70/piclqVH1o.jpg"] [RecipeCategory] Sourdough Breads [Keywords] ["Yeast Breads", "Breads", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "2", "1", "1", "1/2", "3/4", "1"] [RecipeIngredientParts] ["shortening", "sugar", "egg", "unbleached flour", "salt", "baking powder", "baking soda", "walnuts", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 43.0 [Calories] 287.5 [FatContent] 14.0 [SaturatedFatContent] 2.8 [CholesterolContent] 15.5 [SodiumContent] 283.4 [CarbohydrateContent] 38.0 [FiberContent] 1.5 [SugarContent] 19.2 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing.
[Name] Sourdough Sams [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Sourdough Sams 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/66/71/picpvDwJw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/71/picEKH7eM.jpg"] [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2", "1", "1", "1/2", "1/4", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["sugar", "shortening", "unbleached flour", "baking powder", "egg", "nutmeg", "cinnamon", "baking soda", "salt", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 409.9 [FatContent] 8.6 [SaturatedFatContent] 2.3 [CholesterolContent] 53.7 [SodiumContent] 579.0 [CarbohydrateContent] 74.3 [FiberContent] 1.8 [SugarContent] 26.3 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] 17 Doughnuts [RecipeInstructions] Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Just before serving dust with powdered or cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain.
[Name] Sourdough Pizza Shells [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Sourdough Pizza Shells recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["shortening", "salt", "flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 142.0 [FatContent] 3.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 582.0 [CarbohydrateContent] 23.9 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual.
[Name] Sour Cream Sourdough Cornbread [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 prepared this recipe exactly as it was originally submitted and it made a nice change from the cornbread recipe that I usually make. This is an excellent recipe for using up sourdough starter if you don't have time to prepare the traditional sourdough bread. I hope you'll enjoy this as much as my family did! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/73/picJkCKka.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/73/picoE3PtP.jpg"] [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1", "1", "1/2", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["margarine", "cornmeal", "salt", "sugar", "sour cream", "yogurt", "eggs", "unbleached flour", "cream of tartar", "baking powder"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 324.3 [FatContent] 14.6 [SaturatedFatContent] 5.4 [CholesterolContent] 108.0 [SodiumContent] 757.9 [CarbohydrateContent] 40.2 [FiberContent] 2.0 [SugarContent] 4.4 [ProteinContent] 8.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes.
[Name] Soft Zucchini Cinnamon Bread [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-06T16:12:00Z [Description] It is a very moist bread and even tastes better after sitting for several days. Note: This is one of my adopted recipes [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/75/picvlp5FG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/75/picX3RSga.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/75/picbCSwgf.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Sweet", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "1", "2", "1 3/4", "1/4", "2", "2", "1", "2", "1", "2"] [RecipeIngredientParts] ["eggs", "raw zucchini", "sugar", "baking powder", "baking soda", "cinnamon", "salt", "vanilla", "flour"] [AggregatedRating] 5.0 [ReviewCount] 103.0 [Calories] 220.8 [FatContent] 12.8 [SaturatedFatContent] 1.8 [CholesterolContent] 23.2 [SodiumContent] 253.8 [CarbohydrateContent] 24.6 [FiberContent] 1.0 [SugarContent] 15.2 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] 2 loaves [RecipeInstructions] Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid]. Beat mixture. Pour into 2 greased and floured loaf pans. Bake 45 minutes at 350°F. Recipe may be doubled.
[Name] Sunday Black-Bean Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H2M [DatePublished] 2000-03-06T16:12:00Z [Description] Make and share this Sunday Black-Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "3", "3", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["dried black beans", "smoked ham hocks", "carrots", "onions", "celery", "garlic", "cumin", "dry sherry", "lime"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 384.0 [FatContent] 2.8 [SaturatedFatContent] 0.7 [CholesterolContent] 3.6 [SodiumContent] 224.7 [CarbohydrateContent] 64.2 [FiberContent] 14.3 [SugarContent] 8.7 [ProteinContent] 20.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.], saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice.
[Name] Boston Brown Bread [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:13:00Z [Description] This bread dates back to Colonial days. Made from rye and wheat flours, cornmeal, molasses and raisins. Boston Brown Bread is always steamed (rather than baked) in a large can or mold. It is traditionally served along with a steaming plate of Boston Baked Beans. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Brunch", "< 15 Mins", "Steam"] [RecipeIngredientQuantities] ["2", "2", "2", "1 1/2", "1/2", "1 1/3", "4", "2", "4", NA, NA, NA] [RecipeIngredientParts] ["cornmeal", "whole wheat flour", "baking soda", "salt", "dark molasses", "milk", "seedless raisins", "unsalted butter", "water"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 490.1 [FatContent] 9.8 [SaturatedFatContent] 5.4 [CholesterolContent] 25.9 [SodiumContent] 382.3 [CarbohydrateContent] 97.1 [FiberContent] 5.4 [SugarContent] 42.4 [ProteinContent] 9.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 F. Grease a 16 oz coffee can (or 1 qt pudding mold or baking dish] with butter. In a large bowl, combine both wheat and rye flours, cornmeal, baking soda and salt. Stir in molasses and milk; add raisins and mix to blend. Fill coffee can (or mold/baking dish] with batter; it should come up to about 2/3 of the way to the top. Cover top of the can with foil and tie with butcher's twine to make it airtight. Place can (or mold/baking dish] into a larger, deep baking dish. Using a pitcher, carefully pour hot water into the baking dish so that the water comes about halfway up the outside of the coffee can (or mold/baking dish]; place in the oven. Allow bread to steam for 2 hours, check water level after 1 hour and add more water if needed. To check if the bread is done, carefully remove twine and foil and stick a wooden\r\nskewer into the middle and pull it out. If the Skewer is clean, the bread is done; if the bread needs additional cooking\r\ntime, cover with new foil and twine and allow to steam until done. Enjoy!
[Name] Dillbrot (Dill Bread) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Dillbrot (Dill Bread) recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Vegetable", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "1", "1", "1", "1", "2", "2 1/4"] [RecipeIngredientParts] ["water", "cottage cheese", "sugar", "onion", "butter", "egg", "salt", "flour"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 385.1 [FatContent] 7.3 [SaturatedFatContent] 3.2 [CholesterolContent] 63.1 [SodiumContent] 818.7 [CarbohydrateContent] 63.4 [FiberContent] 2.6 [SugarContent] 8.0 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] 1 loaf [RecipeInstructions] Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour]. Beat until well mixed and mixture is stiff but not heavy (standard bread dough feeling]. Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Preheat oven to 350 degrees F. Bake for 30 to 45 minutes at 350 degrees F. While warm, brush loaf with soft butter, sprinkle well with salt.
[Name] Chicken Braised with 40 Cloves of Garlic [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Chicken Braised with 40 Cloves of Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["40", "6", "2", "2", "1", "1", "1/2", "1/4", NA, "1/4", "1/3"] [RecipeIngredientParts] ["garlic", "chicken legs-thighs", "onions", "olive oil", "fresh parsley", "dried tarragon", "allspice", "cinnamon", "cognac", "dry white vermouth"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 271.6 [FatContent] 12.8 [SaturatedFatContent] 2.9 [CholesterolContent] 89.3 [SodiumContent] 97.0 [CarbohydrateContent] 11.3 [FiberContent] 1.4 [SugarContent] 1.9 [ProteinContent] 27.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees F.", "Place all the ingredients in a deep, heavy pot that can be covered.", "Combine everything very well with your hands.", "Seal the pot very tightly with foil.", "Place a cover over the foil.", "Pot must be very well sealed so that no juices or steam can escape.", "Bake for 1 1/2 hours.", "Do not open the pot during this time.", "Serve piping hot, with good crusty bread for mopping up the juices and garlic.", "Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel." ]
[Name] Open Faced Stroganoff Sandwich [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2000-03-06T16:13:00Z [Description] An adopted recipe. This is a bit like a "stroganoff pizza." :) Based on a Taste of Home recipe. Needs a bit of editing... [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1 1/2", "1", "1", NA, "2", "1"] [RecipeIngredientParts] ["lean ground beef", "onions", "medium sharp cheddar", "sour cream", "Worcestershire sauce", "tomatoes", "green bell pepper"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 755.1 [FatContent] 32.6 [SaturatedFatContent] 15.2 [CholesterolContent] 135.9 [SodiumContent] 879.1 [CarbohydrateContent] 66.4 [FiberContent] 4.7 [SugarContent] 3.3 [ProteinContent] 46.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Slice the bread in half lengthwise, then lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the ground beef and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped bell pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. Note: sauteed sliced mushrooms would also be good in this!
[Name] Open-Faced Crab Sandwich [AuthorId] 59473 [AuthorName] Fluffy [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Open-Faced Crab Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Crab", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["16", "1/2", "2", "2", "2", "6", "24", "12"] [RecipeIngredientParts] ["cream cheese", "ginger ale", "onions", "Worcestershire sauce", "English muffins", "cheddar cheese", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 921.1 [FatContent] 65.4 [SaturatedFatContent] 41.0 [CholesterolContent] 228.0 [SodiumContent] 1742.5 [CarbohydrateContent] 33.4 [FiberContent] 2.5 [SugarContent] 6.3 [ProteinContent] 50.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot.
[Name] Grilled Salmon & Cheddar Sandwiches [AuthorId] 60989 [AuthorName] Bekah [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Grilled Salmon & Cheddar Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "10", "1", "1/4", "8"] [RecipeIngredientParts] ["smoked salmon", "onion", "cheddar cheese", "lemon juice", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 790.8 [FatContent] 30.8 [SaturatedFatContent] 16.7 [CholesterolContent] 100.7 [SodiumContent] 1988.3 [CarbohydrateContent] 73.7 [FiberContent] 3.1 [SugarContent] 3.9 [ProteinContent] 53.5 [RecipeServings] 4.0 [RecipeYield] 4 sandwiches [RecipeInstructions] Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot.
[Name] Crab Burgers [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Crab Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", NA, "1", "1", "1", "2"] [RecipeIngredientParts] ["eggs", "cheddar cheese", "green onion", "mayonnaise", "catsup", "barbecue sauce", "garlic powder", "sweet pickle juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.6 [FatContent] 11.8 [SaturatedFatContent] 6.7 [CholesterolContent] 122.7 [SodiumContent] 211.7 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot.
[Name] Deviled Ham Muffins [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Deviled Ham Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/4", "12", "24"] [RecipeIngredientParts] ["English muffins", "oregano", "apple rings", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 472.5 [FatContent] 33.4 [SaturatedFatContent] 16.9 [CholesterolContent] 96.3 [SodiumContent] 1497.0 [CarbohydrateContent] 13.5 [FiberContent] 1.0 [SugarContent] 1.3 [ProteinContent] 28.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot.
[Name] Cheddar Mushroom Open-Face Sandwich [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Cheddar Mushroom Open-Face Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1", "6", "12", NA, NA] [RecipeIngredientParts] ["mushrooms", "butter", "egg", "oregano", "cheddar cheese", "tomatoes", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.2 [FatContent] 12.1 [SaturatedFatContent] 6.9 [CholesterolContent] 65.2 [SodiumContent] 370.0 [CarbohydrateContent] 17.9 [FiberContent] 2.5 [SugarContent] 2.7 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.
[Name] Broiled Ham Cheddar and Egg Salad Buns [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2000-03-06T16:13:00Z [Description] This is one of the Zaar recipes that I adopted. I've prepared the recipe and tweaked it to suit my family's tastes. I used soft hoagie sandwich rolls. We really enjoyed this and hope you will too! [Images] character(0) [RecipeCategory] Broil/Grill [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1 1/2", "1/3", "1 1/2", "3/4", "1/8", "6 -8", "8", "1/4 - 1/2"] [RecipeIngredientParts] ["hard-boiled eggs", "sharp cheddar cheese", "green bell pepper", "onions", "evaporated milk", "dry mustard", "salt", "pepper", "cooked ham", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 381.4 [FatContent] 19.9 [SaturatedFatContent] 8.7 [CholesterolContent] 183.7 [SodiumContent] 693.2 [CarbohydrateContent] 24.7 [FiberContent] 1.4 [SugarContent] 3.7 [ProteinContent] 24.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Toast the bun halves; remove from oven and spread a thin layer of butter on each half.", "Set aside the top halves of the buns but keep them warm.", "Combine all remaining ingredients in a bowl; mix well.", "Spread each bun with about 1/4 c of the ham and egg mixture (or more according to your taste].", "Broil about 5 inches from the heat source until hot and cheese has melted; about 5 minutes.", "Remove from oven and replace top halves of buns on the filling; serve hot.", "Number of servings will depend on how much filling you put on each bun." ]
[Name] Baked Cheddar Toast [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Baked Cheddar Toast recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "4", "12"] [RecipeIngredientParts] ["heavy cream", "cheddar cheese", "nutmeg", "white pepper", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.1 [FatContent] 25.9 [SaturatedFatContent] 14.6 [CholesterolContent] 215.1 [SodiumContent] 519.2 [CarbohydrateContent] 27.1 [FiberContent] 1.3 [SugarContent] 2.6 [ProteinContent] 13.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot.
[Name] French Toast Cheddar Sandwiches [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-06T16:13:00Z [Description] These sandwiches will make you never want just a plain old grilled cheese sandwich again. Great sandwich to make when you have thick sliced bread, but you don't have to have it...plain bread will do fine!!!! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/89/pic6XWxmS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/89/picT7oKRI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/89/picVvRgDy.jpg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "European", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/3", "1/2", "8", NA, "4", "3"] [RecipeIngredientParts] ["eggs", "milk", "salt", "mustard", "cheddar cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 371.9 [FatContent] 22.8 [SaturatedFatContent] 13.0 [CholesterolContent] 160.9 [SodiumContent] 911.4 [CarbohydrateContent] 26.8 [FiberContent] 1.2 [SugarContent] 2.5 [ProteinContent] 14.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.
[Name] Cheddar Stuffed Franks in Buns [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Cheddar Stuffed Franks in Buns recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1/2", "1", "3/4", "12", "12"] [RecipeIngredientParts] ["mustard", "medium sharp cheddar", "bacon"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1556.3 [FatContent] 115.5 [SaturatedFatContent] 59.6 [CholesterolContent] 285.8 [SodiumContent] 3233.2 [CarbohydrateContent] 54.3 [FiberContent] 2.1 [SugarContent] 9.8 [ProteinContent] 73.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns.
[Name] Stefado of Beef and Garlic [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Stefado of Beef and Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/2", NA, "1", "1", "1", "1", "1/2", "1/2", "1/4", "1", "30", "1/2", "1", "1/2"] [RecipeIngredientParts] ["tomato paste", "fresh parsley", "bay leaf", "dried oregano", "cinnamon", "cumin", "sugar", "dry white wine", "dry red wine vinegar", "garlic", "feta cheese", "walnuts", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 898.6 [FatContent] 64.9 [SaturatedFatContent] 24.6 [CholesterolContent] 185.7 [SodiumContent] 788.4 [CarbohydrateContent] 24.3 [FiberContent] 4.6 [SugarContent] 9.6 [ProteinContent] 53.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F.", "In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley.", "Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender.", "Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer.", "Skim off the fat.", "Do not boil the sacue down; it should remain rather thin.", "Ladle the stew into a deep platter.", "Granish with feta, walnuts, and the remaining parsley." ]
[Name] Broiled Cheddar-Olive [AuthorId] 30094 [AuthorName] acid. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Broiled Cheddar-Olive recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "8", "1 1/4", "1/2", "1/4", "1/3", "2", "2", "1/4", "1/8", "1/8", "1", "4", NA] [RecipeIngredientParts] ["eggs", "cheddar cheese", "green bell pepper", "onion", "catsup", "mayonnaise", "mustard", "marjoram", "oregano", "salt", "pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.9 [FatContent] 13.9 [SaturatedFatContent] 6.9 [CholesterolContent] 76.3 [SodiumContent] 613.8 [CarbohydrateContent] 15.9 [FiberContent] 1.4 [SugarContent] 4.3 [ProteinContent] 11.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl]. Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split] with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven.
[Name] Cheddar Spread [AuthorId] 68884 [AuthorName] newspapergal [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2000-03-06T16:13:00Z [Description] I adopted this recipe, and after playing with the recipe, I have adapted it slightly (on July 7, 2005) to include a little less butter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/93/picw7k6Ap.jpg" [RecipeCategory] Spreads [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6 -8", "8", "4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "cheddar cheese", "romano cheese", "Worcestershire sauce", "garlic powder", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 328.8 [FatContent] 29.2 [SaturatedFatContent] 18.5 [CholesterolContent] 89.9 [SodiumContent] 552.7 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 15.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. I also have mixed it well by hand, but room-temp ingredients are KEY to do that. Spread on bread slices. (Rye, Sourdough or regular French Bread are great.] Toast under the broiler until hot.
[Name] Savory Cheddar Sandwiches [AuthorId] 30094 [AuthorName] acid. [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Savory Cheddar Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Savory", "< 15 Mins"] [RecipeIngredientQuantities] ["10", "1", "2", "1", "1", "1/2", "1/4", "2", "2", "1", "1", "12", "6", NA] [RecipeIngredientParts] ["cheddar cheese", "egg", "butter", "onion", "flour", "salt", "Tabasco sauce", "lemon juice", "pimiento", "bacon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.1 [FatContent] 47.7 [SaturatedFatContent] 23.5 [CholesterolContent] 148.0 [SodiumContent] 985.1 [CarbohydrateContent] 15.9 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 20.6 [RecipeServings] 6.0 [RecipeYield] 6 sandwiches [RecipeInstructions] Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F.] Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot.
[Name] Poppin' Fresh Barbe Cups [AuthorId] 161282 [AuthorName] Christmas Carol [CookTime] nan [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Poppin' Fresh Barbe Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "2", "12", "1/2", "3/4"] [RecipeIngredientParts] ["beef", "onion", "brown sugar", "barbecue sauce", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 912.4 [FatContent] 64.5 [SaturatedFatContent] 24.9 [CholesterolContent] 74.6 [SodiumContent] 976.3 [CarbohydrateContent] 65.9 [FiberContent] 1.9 [SugarContent] 12.7 [ProteinContent] 16.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces] in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results.
[Name] Creamy Tuna Melt [AuthorId] 64625 [AuthorName] woodland hues [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-06T16:13:00Z [Description] An adopted recipe given a facelift. Serves 4 for a light lunch with a side salad, or 2 to 3 for supper. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/4", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "ricotta cheese", "onion", "celery", "albacore tuna", "low-fat mayonnaise", "lemon juice", "garlic clove", "broccoli floret", "bagels", "cheddar cheese", "mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 452.5 [FatContent] 21.8 [SaturatedFatContent] 11.8 [CholesterolContent] 78.9 [SodiumContent] 688.6 [CarbohydrateContent] 33.4 [FiberContent] 1.9 [SugarContent] 1.6 [ProteinContent] 29.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place broiler rack in position under broiler and turn on broiler. Saute garlic,celery and onion in a small amount of oil or butter in a skillet. Cook until onion is just tender. Drain tuna and add to skillet along with ricotta cheese, broccoli, mayonnaise, and lemon juice. Cook long enough to warm ingredients through, perhaps 3 minutes, stirring frequently. If you like your bagels to be a bit toasted, place them under broiler while tuna mixture is warming up. Place bagel halves, split side up, in baking dish. Spread tuna mixture over top covering all and sprinkle cheese over top of mixture. Broil 2 or 3 minutes, until cheese melts. Serve at once. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes.
[Name] Filled Frankfurters [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Filled Frankfurters 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/66/99/FAC4cCewRSGgXv5boN5Z_0S9A3015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/99/mr1SoWvxSmS9O2PWrekK_0S9A3038.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/99/2Y5KvcUsRlyjB8MMjyKg_0S9A3042.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/99/pic37l2bq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/66/99/picFGhVq3.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["1 1/2", "3/4", "1 1/4", "1 1/4", "1/8", "2 1/2", "1 1/2"] [RecipeIngredientParts] ["macaroni", "milk", "dry mustard", "salt", "pepper", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 654.8 [FatContent] 48.6 [SaturatedFatContent] 22.9 [CholesterolContent] 110.4 [SodiumContent] 2063.5 [CarbohydrateContent] 23.7 [FiberContent] 0.9 [SugarContent] 1.0 [ProteinContent] 29.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.] for 15 minutes. Serve hot.
[Name] Cheddar Bacon Treat [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Cheddar Bacon Treat recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/8", "1/8", "1", "2", "3", "4", NA, "1"] [RecipeIngredientParts] ["cheddar cheese", "lemon juice", "Worcestershire sauce", "paprika", "garlic powder", "pepper", "sour cream", "bacon", "lettuce", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 444.4 [FatContent] 28.3 [SaturatedFatContent] 15.5 [CholesterolContent] 74.0 [SodiumContent] 732.4 [CarbohydrateContent] 27.5 [FiberContent] 1.4 [SugarContent] 3.3 [ProteinContent] 19.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve.
[Name] No-Bread Sandwiches [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this No-Bread Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Very Low Carbs", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1/3", NA, NA, "8", "4", "4", NA, "1/4", NA] [RecipeIngredientParts] ["eggs", "celery", "mayonnaise", "monterey jack cheese", "tomatoes", "lettuce leaves", "dill pickle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.1 [FatContent] 20.8 [SaturatedFatContent] 11.9 [CholesterolContent] 208.5 [SodiumContent] 419.2 [CarbohydrateContent] 2.5 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives.
[Name] Cowboy's Brisket [AuthorId] 83093 [AuthorName] SusieQusie [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Cowboy's Brisket 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/67/02/picBewG2c.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/02/picxUlMuv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/02/picvZ98PG.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "3", "4", "1", "1 1/2", "1", NA, "1/2"] [RecipeIngredientParts] ["first cut briskets of beef", "garlic cloves", "garlic cloves", "onions", "apple cider vinegar", "bacon fat", "strong black coffee", "water"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 79.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11.8 [CarbohydrateContent] 16.1 [FiberContent] 2.6 [SugarContent] 6.6 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times. When ready to cook, preheat the oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion and vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter. In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour. Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender. Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use.
[Name] Cheddar Crackers [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2000-03-06T16:13:00Z [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] High In... [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["butter", "margarine", "unbleached flour", "salt", "baking powder", "cayenne pepper", "cheddar cheese"] [AggregatedRating] 2.0 [ReviewCount] 4.0 [Calories] 401.6 [FatContent] 28.1 [SaturatedFatContent] 17.7 [CholesterolContent] 80.2 [SodiumContent] 623.9 [CarbohydrateContent] 24.5 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.
[Name] Cheddar-Olive Bread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Cheddar-Olive Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "1"] [RecipeIngredientParts] ["cheddar cheese", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 741.5 [FatContent] 24.0 [SaturatedFatContent] 13.1 [CholesterolContent] 59.3 [SodiumContent] 1447.0 [CarbohydrateContent] 97.6 [FiberContent] 4.6 [SugarContent] 4.7 [ProteinContent] 34.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.
[Name] Green Chile Cheesy Bread [AuthorId] 43083 [AuthorName] Ang11002 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Green Chile Cheesy 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/67/05/picqyeVAJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/05/picY1ByUr.jpg"] [RecipeCategory] Breads [Keywords] ["Mexican", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "4", "1", "1"] [RecipeIngredientParts] ["monterey jack cheese", "chilies", "mayonnaise"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 711.6 [FatContent] 20.3 [SaturatedFatContent] 11.6 [CholesterolContent] 50.3 [SodiumContent] 1179.7 [CarbohydrateContent] 98.5 [FiberContent] 4.4 [SugarContent] 5.6 [ProteinContent] 34.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.
[Name] Cheddar Pancakes [AuthorId] 179133 [AuthorName] flower7 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-06T16:13:00Z [Description] I adopted this from the Recipezaar account and have not yet made it. Update: I have since made this and they did not turn out for me. Not sure what happened or where I went wrong but there seemed to not be enough flour for the amount of wet ingredients. If you have any suggestions I'd be glad to hear them! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/06/VZGn1YdRzCuVCIqHOMMw-Cheddar-Pancakes_1996.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/06/MOAxxXgAR1OquU8a2xGc-Cheddar-Pancake_1980.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/06/picELvmXm.jpg"] [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "3/4", "3", "2", "1", "3/4", "1 1/2", "1/2", "2"] [RecipeIngredientParts] ["cheddar cheese", "sour cream", "unbleached flour", "unbleached flour", "salt", "thyme", "dry mustard", "butter"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 281.0 [FatContent] 24.4 [SaturatedFatContent] 14.6 [CholesterolContent] 157.1 [SodiumContent] 586.8 [CarbohydrateContent] 3.9 [FiberContent] 0.1 [SugarContent] 1.3 [ProteinContent] 11.8 [RecipeServings] 6.0 [RecipeYield] 24 3-inch cakes [RecipeInstructions] ["Set out a heavy skillet.", "Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition.", "Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup.", "Melt the butter in the skillet over low heat and drop the batter by Tbsp into the skillet.", "Cook over medium heat until lightly browned on the bottom.", "Loosen the edges with a spatula, turn and lightly brown the other side.", "Serve at once with bacon or sausage." ]
[Name] Cheddar Fans [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Cheddar Fans recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "2", "1", "1", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["cheddar cheese", "unbleached flour", "baking powder", "salt", "butter", "shortening", "milk", "butter", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 595.0 [FatContent] 36.5 [SaturatedFatContent] 22.8 [CholesterolContent] 102.5 [SodiumContent] 1253.4 [CarbohydrateContent] 50.4 [FiberContent] 1.7 [SugarContent] 0.4 [ProteinContent] 16.5 [RecipeServings] 4.0 [RecipeYield] 1 dozen Cheddar Fans [RecipeInstructions] Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter.
[Name] Little Cheddar Biscuits [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H8M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Little Cheddar Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1", "10", "1"] [RecipeIngredientParts] ["unbleached flour", "dry mustard", "paprika", "baking powder", "butter", "cheddar cheese", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.2 [FatContent] 35.2 [SaturatedFatContent] 22.1 [CholesterolContent] 98.2 [SodiumContent] 402.5 [CarbohydrateContent] 24.8 [FiberContent] 1.0 [SugarContent] 0.4 [ProteinContent] 12.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a rk, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom.
[Name] Cheddar Biscuits [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-06T16:13:00Z [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] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/09/pic62C5pK.jpg" [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1", "1/4", "2/3"] [RecipeIngredientParts] ["unbleached flour", "baking powder", "salt", "cheddar cheese", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 235.7 [FatContent] 11.5 [SaturatedFatContent] 7.1 [CholesterolContent] 32.9 [SodiumContent] 466.1 [CarbohydrateContent] 25.5 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (425°F] about 11-12 minutes or until lightly browned. Serve hot.
[Name] Cheddar Bread Ring [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Cheddar Bread Ring 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/67/11/picFgLnzr.jpg" [RecipeCategory] Breads [Keywords] ["Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 3/4", "2", "1", "3/4", "1", "2", "1 1/2", NA] [RecipeIngredientParts] ["bread flour", "sugar", "active dry yeast", "active dry yeast", "salt", "milk", "butter", "cheddar cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 301.5 [FatContent] 11.5 [SaturatedFatContent] 7.1 [CholesterolContent] 34.1 [SodiumContent] 386.3 [CarbohydrateContent] 38.0 [FiberContent] 1.3 [SugarContent] 3.4 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.]. Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not.
[Name] Golden Cheesy Spoon Bread [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Golden Cheesy Spoon Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "2", "4", "1", "1/4", "1", "1/2", "4"] [RecipeIngredientParts] ["sharp cheddar cheese", "milk", "yellow cornmeal", "butter", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.9 [FatContent] 22.6 [SaturatedFatContent] 13.4 [CholesterolContent] 165.9 [SodiumContent] 473.0 [CarbohydrateContent] 16.0 [FiberContent] 1.1 [SugarContent] 1.0 [ProteinContent] 15.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees Fahrenheit for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey.
[Name] Flank Steak with Garlic Wine Sauce [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT6M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Flank Steak with Garlic Wine Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", NA, "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "unsalted butter", "scallions", "dry red wine", "garlic head"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 444.6 [FatContent] 25.7 [SaturatedFatContent] 13.2 [CholesterolContent] 100.3 [SodiumContent] 97.5 [CarbohydrateContent] 4.2 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 36.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle flank steak with salt and a generous amount of freshly ground black pepper.", "Heat a wide heavy skillet.", "Do not add fat.", "When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side].", "Reduce heat and add 2 T butter.", "Cook 3 to 5 minutes on each side.", "For best results, the meat should be quite rare.", "Remove the meat from the pan and keep warm.", "Pour off the fat in the skillet and add the scallions and red wine.", "Bring to a boil and whisk in the garlic puree.", "Boil until the wine is reduced by half, thickened, and syrupy.", "As it boils, scrape up the browned bits in the skillet with a wooden spoon.", "Stir in the meat juices that have accumulated unter the flank steak.", "Boil for 1 or 2 seconds more.", "Remove from the heat.", "Gently swirl in the 2 T soften butter so that it incorporates into the wine.", "Quickly slice the meat, against the grain, into thin strips.", "Arrange the slices on a hot platter, pour sauce down the center of them and serve at once." ]
[Name] Cheddar Dumplings [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Cheddar Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["16", "2", "1", "1", "3", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["cheddar cheese", "eggs", "unbleached flour", "salt", "boiling water", "butter", "sour cream", "paprika", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 934.0 [FatContent] 75.4 [SaturatedFatContent] 46.8 [CholesterolContent] 311.1 [SodiumContent] 1529.3 [CarbohydrateContent] 28.0 [FiberContent] 0.8 [SugarContent] 1.0 [ProteinContent] 36.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired.
[Name] Golden Cheddar Cornbread [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-06T16:13:00Z [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] Breads [Keywords] ["High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "10", "1", "1/4", "1"] [RecipeIngredientParts] ["cornmeal", "unbleached flour", "baking powder", "salt", "sharp cheddar cheese", "milk", "butter", "egg"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 447.1 [FatContent] 26.6 [SaturatedFatContent] 16.1 [CholesterolContent] 110.9 [SodiumContent] 1149.9 [CarbohydrateContent] 34.6 [FiberContent] 2.0 [SugarContent] 0.5 [ProteinContent] 18.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot.
[Name] Apple-Cheddar Muffins [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Apple-Cheddar Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1 1/2", "1", "1", "1/2", "3/4", "1", "2/3", "1/2", "3/4", "15", NA, NA] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "unbleached flour", "baking soda", "baking powder", "salt", "oats", "apple", "cheddar cheese", "pecans", "milk", "apples", "butter"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 860.4 [FatContent] 48.3 [SaturatedFatContent] 13.5 [CholesterolContent] 131.9 [SodiumContent] 872.4 [CarbohydrateContent] 89.2 [FiberContent] 6.4 [SugarContent] 29.2 [ProteinContent] 20.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.
[Name] Quick Cheddar Bread [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Quick Cheddar Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 3/4", "5", "1/2", "1/3", "2 1/2", "1 1/2", "2"] [RecipeIngredientParts] ["unbleached flour", "baking powder", "salt", "butter", "sharp cheddar cheese", "milk", "eggs"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 472.5 [FatContent] 22.9 [SaturatedFatContent] 13.8 [CholesterolContent] 116.7 [SodiumContent] 687.1 [CarbohydrateContent] 48.1 [FiberContent] 1.6 [SugarContent] 0.4 [ProteinContent] 18.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees Fahrenheit for one hour. Remove from the pan immediately and let cool on a wire rack.
[Name] Cheesy Cornbread [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-06T16:13:00Z [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] Breads [Keywords] ["High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1/4", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["unbleached flour", "cornmeal", "sugar", "baking powder", "salt", "dry mustard", "cheddar cheese", "egg", "milk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 437.9 [FatContent] 24.9 [SaturatedFatContent] 10.4 [CholesterolContent] 80.5 [SodiumContent] 842.2 [CarbohydrateContent] 38.8 [FiberContent] 2.1 [SugarContent] 4.7 [ProteinContent] 15.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm.
[Name] Cheddar Squares [AuthorId] 31914 [AuthorName] kitina [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Cheddar Squares 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/67/19/picRGwiYH.jpg" [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "High In...", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1/3", "1", "1/2", "2", "2/3"] [RecipeIngredientParts] ["unbleached flour", "baking powder", "salt", "butter", "cheddar cheese", "onion", "pimientos", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 343.0 [FatContent] 17.9 [SaturatedFatContent] 11.1 [CholesterolContent] 50.7 [SodiumContent] 773.8 [CarbohydrateContent] 35.4 [FiberContent] 1.4 [SugarContent] 0.9 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm.
[Name] Cheddar Date Nut Loaf [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this Cheddar Date Nut Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Fruit", "Nuts", "Weeknight", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "2", "3/4", "1 3/4", "1/4", "1", "1/2", "1", "4", "1"] [RecipeIngredientParts] ["dates", "butter", "boiling water", "unbleached flour", "salt", "baking soda", "sugar", "egg", "cheddar cheese", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.9 [FatContent] 12.1 [SaturatedFatContent] 4.0 [CholesterolContent] 32.6 [SodiumContent] 232.7 [CarbohydrateContent] 37.9 [FiberContent] 2.7 [SugarContent] 20.7 [ProteinContent] 6.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves if the bread stands overnight before serving.
[Name] No-Knead Cheddar Rolls [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:13:00Z [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] Breads [Keywords] ["Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "1", "3/4", "1/2", "3", "1", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["unbleached flour", "active dry yeast", "active dry yeast", "sugar", "salt", "milk", "water", "butter", "unbleached flour", "cheddar cheese", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 331.4 [FatContent] 16.6 [SaturatedFatContent] 10.2 [CholesterolContent] 65.8 [SodiumContent] 481.9 [CarbohydrateContent] 36.3 [FiberContent] 1.3 [SugarContent] 4.9 [ProteinContent] 9.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted] to make a soft dough. (Dough will be slightly sticky.] Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot.
[Name] California Rarebit [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2000-03-06T16:13:00Z [Description] Make and share this California Rarebit recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "2 1/2", "1", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["butter", "dry white wine", "monterey jack cheese", "egg", "Worcestershire sauce", "basil", "mushrooms", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 392.4 [FatContent] 31.4 [SaturatedFatContent] 19.3 [CholesterolContent] 138.6 [SodiumContent] 474.6 [CarbohydrateContent] 3.0 [FiberContent] 0.4 [SugarContent] 1.5 [ProteinContent] 20.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly.
[Name] Panhandle Cornbread [AuthorId] 145448 [AuthorName] Julie in TX [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] This is another of my adopted recipes. I have made this recipe for years. We always called it "Tex-Mex Cornbread". I cook mine in a large cast iron chicken fryer skillet which gives it a really nice crusty bottom. I then slice it in pie shaped wedges. It's very good served with chili or a hearty soup. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/23/pic4TvQRm.jpg" [RecipeCategory] Breads [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1", "1", "4"] [RecipeIngredientParts] ["cornmeal", "baking powder", "cheddar cheese", "eggs", "sour cream", "green chili peppers"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 679.0 [FatContent] 52.5 [SaturatedFatContent] 18.0 [CholesterolContent] 160.7 [SodiumContent] 687.6 [CarbohydrateContent] 40.3 [FiberContent] 3.3 [SugarContent] 3.9 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside.", "In a large bowl, combine the cornmeal and baking powder.", "Stir in the cheddar.", "In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together.", "Add to the cornmeal mixture.", "Stir until just moistened and then spoon the batter into the prepared pan.", "Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean.", "Cool on a rack for 10 minutes then invert over a serving plate." ]
[Name] Gratin of Potatoes and Cheese [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Gratin of Potatoes and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4", NA, "2", "2"] [RecipeIngredientParts] ["garlic cloves", "idaho potatoes", "gruyere cheese", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 664.1 [FatContent] 52.9 [SaturatedFatContent] 32.6 [CholesterolContent] 192.7 [SodiumContent] 147.0 [CarbohydrateContent] 35.6 [FiberContent] 4.1 [SugarContent] 1.7 [ProteinContent] 14.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish or 2 quart casserole with the cut sides of the garlic, if you are using the garlic. Leave the garlic in the dish, if desired, or remove it if you prefer a less garlicky taste. Peel potatoes and slice paper-thin (slice at the last minute so that they do not darken]. Place a layer of potato slices in dish and sprinkle with some salt and freshly ground pepper and cheese (Gruyere is best, but if you are on a budget you may prefer Swiss. Pour some cream over the potatoes. Repeat layers until all the potatoes, cream, and cheese are used. Place the pan in the oven, uncovered, with a baking sheet underneath to catch spills and bake for 1 hour or until the top is browned and the cream has cooked down to a thick sauce. During the first half hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot.
[Name] Hearthside Cheddar Bread [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT1H5M [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:14:00Z [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] Breads [Keywords] ["Fruit", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "2", "1", "1/2", "3/4", "1/4", "2", "1 1/2", "2", "3/4"] [RecipeIngredientParts] ["unbleached flour", "sugar", "baking powder", "salt", "cinnamon", "milk", "eggs", "apples", "cheddar cheese", "walnuts", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 965.1 [FatContent] 51.7 [SaturatedFatContent] 17.0 [CholesterolContent] 171.5 [SodiumContent] 1173.7 [CarbohydrateContent] 97.9 [FiberContent] 4.9 [SugarContent] 31.1 [ProteinContent] 30.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing.
[Name] Sunrise Popovers [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Sunrise Popovers 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/67/26/picbOgGz6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/26/picroyfL6.jpg"] [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/3", "1/2", "2/3", "2/3", "4", "1/2"] [RecipeIngredientParts] ["vegetable shortening", "unbleached flour", "salt", "milk", "water", "eggs", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 152.8 [FatContent] 11.9 [SaturatedFatContent] 4.6 [CholesterolContent] 103.3 [SodiumContent] 235.4 [CarbohydrateContent] 5.2 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot.
[Name] Polka Dot Quick Bread [AuthorId] 37036 [AuthorName] Kim D. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-03-06T16:14:00Z [Description] I adopted this recipe from Recipezaar, and I'm very proud to be it's new owner. I made a few changes from the original recipe and I think my version is perfect! This quick bread is great for breakfast on the go or as a late night snack with a glass of milk. I plan on making these next Christmas for gifts! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/27/picug10Gc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/27/picPLDVuv.jpg"] [RecipeCategory] Breads [Keywords] ["Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1/4", "1/4", "2", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["cranberries", "milk", "egg", "butter", "unbleached flour", "sugar", "baking powder", "salt", "cheddar cheese", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 376.8 [FatContent] 14.7 [SaturatedFatContent] 6.3 [CholesterolContent] 52.3 [SodiumContent] 387.5 [CarbohydrateContent] 55.2 [FiberContent] 2.5 [SugarContent] 26.9 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Spray a 9 X 5-inch loaf pan with non-stick cooking spray; set aside. Coarsley chop the cranberries and set aside in a small bowl. In a medium bowl, combine the milk, egg, melted butter (cooled], and orange juice with a whisk; set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the chopped cranberries, cheese and nuts to flour mixture and toss to coat cranberries. Add the milk mixture to the flour mixture and stir until just moistened. Pour into the prepared loaf pan and bake for about 1 hour until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. (It is important to let it cool, otherwise the bread might stick as you turn it out!] Cool to room temperature on the wire rack before slicing.
[Name] Cheddar Braids [AuthorId] 86318 [AuthorName] mianbao [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] Adopted from Recipezaar, February 2005. I tried this for the first time Feb 20, '05. I used fresh yeast, did not wait until it bubbled, and did most of the mixing by hand, only using my mixer to mix in the butter well. Used 7 oz grated edam. Dough is soft and a little hard to work with, flavor is excellent, bread is very rich. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/28/pic6IwKI5.jpg" [RecipeCategory] Breads [Keywords] ["Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3 1/2", "1", "1 1/2", "3/4", "4", "6", "1", "1", "2"] [RecipeIngredientParts] ["water", "active dry yeast", "active dry yeast", "unbleached flour", "sugar", "salt", "butter", "eggs", "cheddar cheese", "egg", "milk", "celery seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 494.7 [FatContent] 28.4 [SaturatedFatContent] 16.6 [CholesterolContent] 184.6 [SodiumContent] 770.6 [CarbohydrateContent] 43.9 [FiberContent] 1.9 [SugarContent] 0.9 [ProteinContent] 15.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing.
[Name] Crusty Cheddar Bread [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2000-03-06T16:14:00Z [Description] This is an adopted recipe that I personally have not tried. Please add your review should you get to it before I do! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/29/pic95TDD8.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1 1/4", "1", "2 1/4", "1", "1"] [RecipeIngredientParts] ["active dry yeast", "water", "cottage cheese", "sugar", "salt", "egg", "unbleached flour", "butter", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 486.5 [FatContent] 16.6 [SaturatedFatContent] 9.2 [CholesterolContent] 92.7 [SodiumContent] 1139.8 [CarbohydrateContent] 60.3 [FiberContent] 2.7 [SugarContent] 4.9 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter.
[Name] Apple Cheddar Wontons [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Apple Cheddar Wontons recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] [NA, "1", "2", "10", "1/2", "2"] [RecipeIngredientParts] ["wonton skins", "apples", "cheddar cheese", "brown sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.4 [FatContent] 15.8 [SaturatedFatContent] 10.0 [CholesterolContent] 49.6 [SodiumContent] 301.6 [CarbohydrateContent] 26.6 [FiberContent] 2.3 [SugarContent] 22.7 [ProteinContent] 12.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar/cinnamon mixture and serve. These are good served hot or cold. (An adopted recipe. I haven't made this one, yet, so I don't know if 6 servings is accurate.]
[Name] Apple Cheddar Shortcake [AuthorId] 37036 [AuthorName] Kim D. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Apple Cheddar Shortcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "4", "2/3", "1/3", "3/4", "3", "1/2", "1/4", "1", "4", NA] [RecipeIngredientParts] ["biscuit mix", "cheddar cheese", "milk", "butter", "brown sugar", "cornstarch", "cinnamon", "salt", "water", "apples", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 575.9 [FatContent] 25.9 [SaturatedFatContent] 13.2 [CholesterolContent] 51.8 [SodiumContent] 867.5 [CarbohydrateContent] 77.6 [FiberContent] 3.3 [SugarContent] 41.7 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping.
[Name] Holiday Cheddar Date Cake [AuthorId] 86318 [AuthorName] mianbao [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2000-03-06T16:14:00Z [Description] As you can see from the picture, this makes a rich dark fruitcake. It came out well, but was a little dry. I think it would be much improved by being aged in liquor soaked cloth. Adopted from Recipezaar. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/32/picPKIPJo.jpg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Christmas", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "4", "1", "3 1/2", "1/2", "1", "1", "1/4", "16", "2", "4", "2", "1", "4", "12"] [RecipeIngredientParts] ["butter", "light brown sugar", "eggs", "cheddar cheese", "unbleached flour", "baking soda", "salt", "cinnamon", "clove", "dates", "pecans", "raisins", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.4 [FatContent] 18.4 [SaturatedFatContent] 6.9 [CholesterolContent] 68.2 [SodiumContent] 266.4 [CarbohydrateContent] 68.3 [FiberContent] 4.2 [SugarContent] 44.0 [ProteinContent] 7.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices.
[Name] Peach Cobbler With Cheddar Biscuits [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Peach Cobbler With Cheddar Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3/4", "1", "1/4", "1", "1", "1 1/2", "1", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["sugar", "cornstarch", "salt", "lemon juice", "butter", "biscuit mix", "mild cheddar cheese", "butter", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.8 [FatContent] 10.8 [SaturatedFatContent] 5.5 [CholesterolContent] 22.4 [SodiumContent] 444.7 [CarbohydrateContent] 50.7 [FiberContent] 2.1 [SugarContent] 37.0 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the biscuit ingredients and stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream.
[Name] Garlic-Wine Rice Pilaf [AuthorId] 29196 [AuthorName] JustJanS [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Garlic-Wine Rice Pilaf 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/67/35/pic94Xrcg.jpg" [RecipeCategory] Rice [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "8", "1/2", "6", "1", "1 1/4", "3/4", NA] [RecipeIngredientParts] ["lemon, rind of", "garlic", "parsley", "unsalted butter", "rice", "dry vermouth"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 366.9 [FatContent] 18.6 [SaturatedFatContent] 11.3 [CholesterolContent] 48.0 [SodiumContent] 115.3 [CarbohydrateContent] 43.8 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until it begins to bubble at the sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Cover the pot with a kitchen towel and lid until it is time to serve. Serve hot or at room temeperature.
[Name] Cheddar Pear Cobbler [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-06T16:14:00Z [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] Dessert [Keywords] ["Pears", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["32", "1", "2", "1", "1/4", "1", "1/3", "1 1/2", "1/2", "6", "1/3", "1/4"] [RecipeIngredientParts] ["canned pears", "sugar", "cornstarch", "lemon juice", "cinnamon", "unbleached flour", "sugar", "baking powder", "salt", "cheddar cheese", "butter", "milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 425.2 [FatContent] 20.3 [SaturatedFatContent] 12.7 [CholesterolContent] 58.3 [SodiumContent] 544.9 [CarbohydrateContent] 52.5 [FiberContent] 3.1 [SugarContent] 28.1 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.
[Name] Apple Cheddar Cookies [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Apple Cheddar Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/37/picKM1d1g.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1 1/2", "1/2", "1/2", "1/2", "6", "1 1/2", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "egg", "vanilla", "unbleached flour", "baking soda", "cinnamon", "salt", "cheddar cheese", "apples"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 493.0 [FatContent] 28.9 [SaturatedFatContent] 16.4 [CholesterolContent] 101.5 [SodiumContent] 661.3 [CarbohydrateContent] 47.0 [FiberContent] 2.2 [SugarContent] 20.5 [ProteinContent] 12.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate.
[Name] Cheddar Crumble Apple Pie [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Cheddar Crumble Apple Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/38/picsBvNca.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/38/picLH8LZT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/38/piclCJFGG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/38/picIjMAat.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1/3", "1/2", "5", "1 1/2", "1", "6", "4", "1/4"] [RecipeIngredientParts] ["unbleached flour", "sugar", "brown sugar", "cinnamon", "butter", "cooking apples", "lemon juice", "cheddar cheese", "unbleached flour", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 360.5 [FatContent] 18.8 [SaturatedFatContent] 10.2 [CholesterolContent] 41.4 [SodiumContent] 255.6 [CarbohydrateContent] 42.5 [FiberContent] 2.6 [SugarContent] 26.2 [ProteinContent] 7.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired.
[Name] Apple Turnovers [AuthorId] 37036 [AuthorName] Kim D. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Apple Turnovers recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "1/4", "2/3", "6", NA, "3/4", "1", "6", "1/4"] [RecipeIngredientParts] ["unbleached flour", "salt", "vegetable shortening", "cheddar cheese", "water", "brown sugar", "cinnamon", "apples", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 730.6 [FatContent] 40.6 [SaturatedFatContent] 17.5 [CholesterolContent] 50.1 [SodiumContent] 340.6 [CarbohydrateContent] 82.3 [FiberContent] 4.8 [SugarContent] 41.1 [ProteinContent] 12.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Stir in the cheese and sprinkle with water while mixing lightly with a fork, (6 to 8 Tbls of water maybe required], continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream.
[Name] Fruit Tarts [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H20M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Fruit Tarts 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/67/40/pic1EMirw.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "5", "1 1/2", "2", "1", "1/4", "5", "1/8", "1/2", "1", "3/4"] [RecipeIngredientParts] ["vegetable shortening", "American cheese spread", "unbleached flour", "navel oranges", "pineapple", "sugar", "cornstarch", "salt", "lemon juice", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 984.5 [FatContent] 59.9 [SaturatedFatContent] 28.6 [CholesterolContent] 91.0 [SodiumContent] 2238.4 [CarbohydrateContent] 82.5 [FiberContent] 3.8 [SugarContent] 27.0 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch] muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time.
[Name] Rich Cheddar Sauce for Apple Pie [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Rich Cheddar Sauce for Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2"] [RecipeIngredientParts] ["cheddar cheese", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.5 [FatContent] 7.6 [SaturatedFatContent] 4.8 [CholesterolContent] 24.5 [SodiumContent] 139.5 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 5.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie.
[Name] Old Fashioned Apple Cider Pie [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT53M [PrepTime] PT0S [TotalTime] PT53M [DatePublished] 2000-03-06T16:14:00Z [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] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/42/picsOaiZO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/42/picMKrxDv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/42/picG5ppyi.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "6", "1", "2/3", NA, "2", "2", "1/2", "1"] [RecipeIngredientParts] ["apples", "apple cider", "sugar", "apple cider", "cornstarch", "water", "cinnamon", "butter", "regular margarine"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 257.3 [FatContent] 7.3 [SaturatedFatContent] 2.5 [CholesterolContent] 5.1 [SodiumContent] 104.7 [CarbohydrateContent] 49.3 [FiberContent] 3.7 [SugarContent] 35.2 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file.
[Name] Apple Pie in Cheddar Crust [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:14:00Z [Description] I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/4", "1/2", "2/3", NA, "7", "1/2", "2", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["unbleached flour", "cheddar cheese", "salt", "vegetable shortening", "water", "apples", "sugar", "unbleached flour", "cinnamon", "butter", "regular margarine", "water"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 641.0 [FatContent] 35.9 [SaturatedFatContent] 14.3 [CholesterolContent] 65.6 [SodiumContent] 377.7 [CarbohydrateContent] 71.1 [FiberContent] 4.8 [SugarContent] 32.0 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] ["CHEDDAR CRUST:", "Combine the flour, cheese and salt in a bowl.", "Using a pastry blender or two knives, cut in the shortening until coarse crumbs form.", "Sprinkle the iced water (5 or 6 tbls will be needed] and using a fork, toss the crumbs until a dough is formed.", "Press the dough firmly into a ball.", "FILLING:", "Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle.", "Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out.", "This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked.", "Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.] Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well.", "Arrange the apple mixture in the pastry lined pie plate.", "Roll out the remaining pastry to an 11-inch circle.", "Gently fold into quarters and cut steam slits in the folds.", "Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate.", "Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate.", "Combine the egg yolk and water, then brush the mixture over the top crust and rim.", "Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown.", "Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired." ]
[Name] Cheddar Fruit Drops [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Cheddar Fruit Drops recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Pineapple", "Tropical Fruits", "Fruit", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1", "1", "1 1/2", "1/2", "1/2", "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "egg", "vanilla", "unbleached flour", "baking soda", "salt", "sharp cheddar cheese", "crushed pineapple", "red maraschino cherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.7 [FatContent] 12.9 [SaturatedFatContent] 8.0 [CholesterolContent] 52.8 [SodiumContent] 299.8 [CarbohydrateContent] 25.1 [FiberContent] 0.7 [SugarContent] 12.7 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes.
[Name] Cheddar Apple Crisp [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Cheddar Apple Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1/4", "2", "1 1/2", "3/4", "1/4", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["apples", "sugar", "unbleached flour", "cheddar cheese", "unbleached flour", "sugar", "cinnamon", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.1 [FatContent] 18.8 [SaturatedFatContent] 11.8 [CholesterolContent] 52.8 [SodiumContent] 287.2 [CarbohydrateContent] 36.2 [FiberContent] 2.7 [SugarContent] 22.4 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] 1 pan [RecipeInstructions] Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream.
[Name] Rice with Garlic and Pine Nuts [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] This recipe combines the Julia Child method of cooking garlic in butter, and adds other ingredients for a lovely finished dish! :) [Images] character(0) [RecipeCategory] Rice [Keywords] ["Fruit", "Vegetable", "Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "5", "3/4", NA] [RecipeIngredientParts] ["unsalted butter", "garlic head", "rice", "pine nuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 773.9 [FatContent] 20.2 [SaturatedFatContent] 6.0 [CholesterolContent] 20.4 [SodiumContent] 3.9 [CarbohydrateContent] 132.8 [FiberContent] 3.0 [SugarContent] 0.7 [ProteinContent] 13.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Remove all the cloves of garlic from the head. Take a smallish saucepan and heat to boiling about a cup of water; add the cloves of garlic and simmer for about 1 minute- drain, peel the garlic (which should be softish and should peel easily] and set aside. In a small saucepan, melt the butter together with the olive oil over medium heat. Reduce the temperature low, then add the peeled garlic cloves to the butter mixture; stir well. Saute slowly on lowest heat until tender and golden, at least 20 minutes (but it can take as long as 30, depending on your stove], stirring and checking occasionally to make sure they do not burn. Remove cloves from pan - pour any remaining butter into a wide skillet; thoroughly mash the garlic with a fork. Heat the \"garlic drippings\" in the wide skillet. Swirl in the mashed garlic. Add the cooked rice and pine nuts. (If the mixture seems a little dry, you may add more butter to taste, if you like.] Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot.
[Name] Fruit Cheddar Bars [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Fruit Cheddar Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 3/4", "1", "1/2", "3/4", "2 1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["unbleached flour", "baking powder", "salt", "butter", "cheddar cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.4 [FatContent] 20.4 [SaturatedFatContent] 12.6 [CholesterolContent] 90.5 [SodiumContent] 375.8 [CarbohydrateContent] 40.7 [FiberContent] 1.1 [SugarContent] 13.2 [ProteinContent] 10.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars.
[Name] Raspberry Cheese Pie [AuthorId] 68884 [AuthorName] newspapergal [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Raspberry Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Raspberries", "Cheese", "Berries", "Fruit", "Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1/2", "1/3", "2", "1", "20", NA, "3", "1/2"] [RecipeIngredientParts] ["cream cheese", "sour cream", "sugar", "eggs", "frozen raspberries", "water", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 573.2 [FatContent] 36.3 [SaturatedFatContent] 18.4 [CholesterolContent] 147.7 [SodiumContent] 310.1 [CarbohydrateContent] 55.7 [FiberContent] 5.3 [SugarContent] 32.0 [ProteinContent] 8.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.] Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving.
[Name] Peach Cheese Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Peach Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2", "1/2", "2", "1", "1", "1", "1", "1/4", "1", "1/4", NA] [RecipeIngredientParts] ["cream cheese", "eggs", "sugar", "milk", "vanilla", "cornstarch", "sugar", "lemon juice", "maraschino cherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.0 [FatContent] 19.0 [SaturatedFatContent] 8.6 [CholesterolContent] 84.6 [SodiumContent] 220.3 [CarbohydrateContent] 40.9 [FiberContent] 2.4 [SugarContent] 27.6 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. For glaze, combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries, if desired, then spoon cooled glaze over top. Cover and chill in the refrigerator for at least one hour or until set.
[Name] Cherry Cheese Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Cherry Cheese Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "Fruit", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/3", "8", "3", "1/2", "1/2", "2", "1", NA, "1/4", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "brown sugar", "butter", "cream cheese", "cream cheese", "sugar", "vanilla", "cherries", "sugar", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.2 [FatContent] 30.3 [SaturatedFatContent] 16.9 [CholesterolContent] 84.4 [SodiumContent] 378.5 [CarbohydrateContent] 65.7 [FiberContent] 2.2 [SugarContent] 51.9 [ProteinContent] 6.7 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold.
[Name] Golden Treasure Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H [PrepTime] PT55M [TotalTime] PT1H55M [DatePublished] 2000-03-06T16:14:00Z [Description] One of my adopted recipes, this pie is a bit out of the ordinary. It did not turn out like I expected, but I enjoyed it. Try it and see if you like it too. Preparation time includes cooling time for the pineapple layer. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/51/picyPy7IW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/51/piccqUxNv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/51/piclEL4uL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/51/picKBoesD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/51/picbJzLAl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/51/picFcZmKe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/51/picrTHnd9.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2", "2/3", "1", "1/4", "1", "1", "1/2", "2", "1 1/4", "1"] [RecipeIngredientParts] ["pineapple", "sugar", "cornstarch", "water", "sugar", "butter", "margarine", "unbleached flour", "cottage cheese", "vanilla", "salt", "eggs", "milk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 247.1 [FatContent] 5.3 [SaturatedFatContent] 2.6 [CholesterolContent] 60.1 [SodiumContent] 291.3 [CarbohydrateContent] 44.7 [FiberContent] 1.0 [SugarContent] 35.9 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature.
[Name] Twice Cooked Pork and Spicy Vegetables [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Twice Cooked Pork and Spicy Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Chinese", "Asian", "Spicy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "5", "2", "2", "2", "1", "1/4", "1", "1", "1/3", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["garlic", "gingerroot", "bell pepper", "bamboo shoot", "carrot", "mushroom liquid", "soy sauce", "sugar", "salt", "cornstarch paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.0 [FatContent] 16.7 [SaturatedFatContent] 4.4 [CholesterolContent] 37.4 [SodiumContent] 883.3 [CarbohydrateContent] 4.6 [FiberContent] 1.2 [SugarContent] 1.9 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1\" by 1 1/2\". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.
[Name] Pork in Hot Peanut Sauce [AuthorId] 163872 [AuthorName] bikerchick [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H16M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Pork in Hot Peanut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Nuts", "Meat", "Asian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "2", "1", "1/2", "4", "2", "2", "1", "1", "2", "2", "2", "1/3", "1/2"] [RecipeIngredientParts] ["garlic", "preserved radish", "green onions", "crunchy peanut butter", "dark soy sauce", "cider vinegar", "sugar", "msg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 340.3 [FatContent] 29.8 [SaturatedFatContent] 6.4 [CholesterolContent] 37.4 [SodiumContent] 326.4 [CarbohydrateContent] 5.6 [FiberContent] 1.0 [SugarContent] 3.2 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Soak radish in warm water for 45 minutes.", "Cut pork into 1/2\" cubes.", "Drain & rinse canned bean curd; cut into 1/2\" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm.", "Wrap it tightly & use about a 5-pound weight.] Drain radish & cut into 1/2\" cubes.", "Cut green onions, including tops, into 2\" lengths.", "Sauce: In a cup, cream together peanut butter and soy sauce.", "Slowly mix in remaining sauce ingredients.", "Set aside.", "Stir-frying: Add oil to hot wok.", "When oil starts to smoke, add pork.", "Stir-fry for about 1 minute.", "Add garlic & ginger; stir-fry for another 30 seconds.", "Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.", "Skim off excess oil.", "Add more stock if sauce thickens.", "Steaming: In Chinese steamer, steam radish &amp; bean curd on its serving plate for 15 minutes, just prior to serving.", "When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce." ]
[Name] Beef Shreds with Green Pepper [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Beef Shreds with Green Pepper recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "1/4", "1/4", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["bell peppers", "garlic", "salt", "thin soy sauce", "sherry wine", "thin cornstarch paste"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 324.6 [FatContent] 23.0 [SaturatedFatContent] 6.2 [CholesterolContent] 77.1 [SodiumContent] 208.8 [CarbohydrateContent] 3.2 [FiberContent] 1.0 [SugarContent] 1.5 [ProteinContent] 24.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4\" thick. Slice across grain into matchsticks about 2 1/2\" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers.
[Name] Chicken Chunks with Peanuts in Spicy Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Chicken Chunks with Peanuts in Spicy Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Fruit", "Nuts", "Meat", "Chinese", "Asian", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "2", "1", "1 1/2", "4", "2", "1", "1/2", "1/2", "1/2", "1/2", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["peanuts", "chicken breasts", "water chestnut flour", "green onions", "garlic", "gingerroot", "Chinese red vinegar", "dark soy sauce", "dry sherry", "sugar", "cornstarch paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1715.5 [FatContent] 179.8 [SaturatedFatContent] 30.9 [CholesterolContent] 47.3 [SodiumContent] 235.0 [CarbohydrateContent] 6.6 [FiberContent] 2.0 [SugarContent] 1.8 [ProteinContent] 22.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preparation: Trim ends off green onions and cut light green and white part into 1\" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1\" strips, then crosswise to make 1\" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk]. Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer]. Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately &amp; brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.
[Name] Hot and Sour Cabbage [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Hot and Sour Cabbage recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["5", "3", "4", "1/2", "1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["napa cabbage leaves", "szechuan peppercorns", "salt", "thin soy sauce", "Chinkiang vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.8 [FatContent] 11.3 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 294.6 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preparation: Separate, wash &amp; dry cabbage leaves. Stack them up and cut them crosswise into 1\" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until they just blacken; quickly add peppercorns. When they exude pungent odor, push up side of wok and raise heat to high. Add salt & cabbage all at once. Keep tossing cabbage until it is wilted & soft. This takes several minutes. There should be about 2 T of water in wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing on high heat for another 20 seconds. Add sesame oil; toss briefly; remove to serving dish. If serving this dish cold, wait until it has cooled, then cover & refrigerate.
[Name] Ground Beef Chow Mein Casserole [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Ground Beef Chow Mein Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Chinese", "Asian", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "1 1/4", "1/2", "1/2", "1", "4", "1", "2", "1", "1 1/2"] [RecipeIngredientParts] ["hamburger", "celery", "onion", "boiling water", "rice", "salt", "mushrooms", "brown sugar", "soy sauce", "butter", "margarine"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 455.9 [FatContent] 20.0 [SaturatedFatContent] 6.5 [CholesterolContent] 80.5 [SodiumContent] 817.1 [CarbohydrateContent] 39.1 [FiberContent] 2.3 [SugarContent] 5.7 [ProteinContent] 29.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired.
[Name] Venezuelan Peppers with Shrimp [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Venezuelan Peppers with Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "3", "4", "8", "1", "1", NA] [RecipeIngredientParts] ["shrimp", "Spanish olive oil", "red bell peppers", "garlic", "chili pepper", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 864.2 [FatContent] 68.8 [SaturatedFatContent] 9.7 [CholesterolContent] 207.4 [SodiumContent] 481.6 [CarbohydrateContent] 29.9 [FiberContent] 2.8 [SugarContent] 3.1 [ProteinContent] 32.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Slit the shrimp up the back with a sharp knife.", "Remove the vein, but do not peel shrimp.", "Set them aside.", "Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan.", "Heat slowly.", "Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.] Set peppers aside.", "Pour the remaining oil into another skillet with the garlic pieces.", "Stew the garlic slowly for 4 to 5 minutes, until tender and golden.", "Scoop out the garlic with a strainer or slotted spoon and add it to the peppers.", "Heat the garlic oil until it ripples.", "Throw in the minced chili pepper and the shrimp.", "Saute, tossing the shrimp in the oil, until they turn pink and are just done.", "To serve, spoon the peppers and their oil into a serving dish.", "Surround with the shrimp.", "Serve with bread.", "Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic.", "Feta cheese may be eaten with it and the shrimp goes on top." ]
[Name] Mongolian Beef [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:14:00Z [Description] This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "15", "1", "1", "1 1/2", "2", "1", NA, "1", "1/4", "2", "1", "1 1/2"] [RecipeIngredientParts] ["green onion tops", "ginger", "water chestnut flour", "salt", "cornstarch paste", "dark soy sauce", "sugar", "dry sherry"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2143.9 [FatContent] 225.7 [SaturatedFatContent] 40.5 [CholesterolContent] 46.9 [SodiumContent] 653.4 [CarbohydrateContent] 2.9 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 27.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preparation: Cut tops of green onions into 2\" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2\" deep by 2\" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately.
[Name] Orange-Butterscotch Cheesecake [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Orange-Butterscotch Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "2", "24", "3/4", "2", "1", "4", "1/2", "1/3", "1/4", "1"] [RecipeIngredientParts] ["old fashioned oats", "margarine", "brown sugar", "unbleached all-purpose flour", "cream cheese", "granulated sugar", "vanilla", "eggs", "brown sugar", "light corn syrup", "margarine", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.4 [FatContent] 35.0 [SaturatedFatContent] 15.8 [CholesterolContent] 149.4 [SodiumContent] 366.1 [CarbohydrateContent] 50.9 [FiberContent] 1.1 [SugarContent] 36.5 [ProteinContent] 8.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickend. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.
[Name] Northwest Cheesecake Supreme [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2000-03-06T16:14:00Z [Description] This is an adopted recipe. I have not yet tried it, but the reviews below seem to vouch for its dependability. If you have specific suggestions, please let me know! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/61/GDvxj4PWQ3W28aOixIEE_cheesecake.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3", "32", "1", "3", "4", "1", "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "cream cheese", "sugar", "unbleached all-purpose flour", "eggs", "sour cream", "vanilla", "cherry pie filling"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 620.8 [FatContent] 41.9 [SaturatedFatContent] 21.6 [CholesterolContent] 186.3 [SodiumContent] 429.6 [CarbohydrateContent] 53.0 [FiberContent] 0.6 [SugarContent] 30.3 [ProteinContent] 9.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, 3 tablespoons sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, 1 cup sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.
[Name] Banana Nut Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Banana Nut Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "16", "1/2", "1/2", "2", "1/4", "1/3", "1", "2"] [RecipeIngredientParts] ["margarine", "cream cheese", "sugar", "banana", "eggs", "walnuts", "margarine", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.3 [FatContent] 27.4 [SaturatedFatContent] 11.9 [CholesterolContent] 88.7 [SodiumContent] 308.6 [CarbohydrateContent] 25.5 [FiberContent] 1.0 [SugarContent] 18.7 [ProteinContent] 5.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
[Name] Mocha Chocolate Chip Cheesecake [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H1M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Mocha Chocolate Chip Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "12", "1/3", "1/2", "4", "1", "16", "14", "2", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "milk", "instant coffee", "unflavored gelatin", "cream cheese", "sweetened condensed milk", "heavy cream", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 836.5 [FatContent] 60.4 [SaturatedFatContent] 35.4 [CholesterolContent] 146.7 [SodiumContent] 371.6 [CarbohydrateContent] 72.5 [FiberContent] 3.5 [SugarContent] 56.7 [ProteinContent] 11.4 [RecipeServings] 10.0 [RecipeYield] 1 9-inch Cheesecake [RecipeInstructions] In large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours]. Run knife around edge of cake to separate from pan, remove rim.
[Name] Chocolate Cherry Cheesecake II [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT26H [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Chocolate Cherry Cheesecake II recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Weeknight", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["8 1/2", "1/2", "12", "1 1/2", "16", "1/4", "4", "3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "heavy cream", "cream cheese", "sugar", "eggs", "vanilla extract", "cherry pie filling", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 457.7 [FatContent] 33.7 [SaturatedFatContent] 19.8 [CholesterolContent] 130.2 [SodiumContent] 245.6 [CarbohydrateContent] 36.9 [FiberContent] 1.9 [SugarContent] 19.4 [ProteinContent] 6.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling] water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.
[Name] Chocolate Raspberry Cheesecake [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT1H25M [PrepTime] PT20M [TotalTime] PT1H45M [DatePublished] 2000-03-06T16:14:00Z [Description] Make and share this Chocolate Raspberry Cheesecake 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/67/66/picV6KHBX.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Raspberries", "Berries", "Fruit", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["18", "2", "32", "1 1/4", "3", "1", "1", "6", "1/3", "6", "1/4"] [RecipeIngredientParts] ["margarine", "cream cheese", "sugar", "eggs", "sour cream", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 995.6 [FatContent] 63.9 [SaturatedFatContent] 32.4 [CholesterolContent] 175.9 [SodiumContent] 675.6 [CarbohydrateContent] 102.1 [FiberContent] 3.8 [SugarContent] 77.6 [ProteinContent] 12.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add red raspberry preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325°F for 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
[Name] Ginger-Garlic Shrimp, China Royal [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Ginger-Garlic Shrimp, China Royal recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["16", "1/4", "1", "3", "2", NA] [RecipeIngredientParts] ["jumbo shrimp", "ginger", "garlic", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.9 [FatContent] 15.6 [SaturatedFatContent] 2.1 [CholesterolContent] 170.2 [SodiumContent] 167.3 [CarbohydrateContent] 2.3 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 23.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Slit the shrimp up the back with a sharp knife and remove the vein.", "Do not shell the shrimp.", "Heat the oil in a wok or wide heavy skillet.", "When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes.", "Drain very well.", "Return 1/2 T oil to the wok.", "Heat.", "Throw in the shrimp along with the ginger, garlic, and onions.", "Stir-fry for 20 seconds.", "Season with salt and freshly ground pepper.", "Stir-fry for an additional 20 seconds.", "Serve at once." ]
[Name] Sun-Sational Cheesecake [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT53M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Sun-Sational Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "3", "24", "1", "3", "2", "1", "1/2", "4", "3/4", "2", "1/2", "1/4"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "cream cheese", "sugar", "unbleached all-purpose flour", "lemon juice", "lemon, rind of", "vanilla", "eggs", "sugar", "cornstarch", "water", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 493.6 [FatContent] 29.5 [SaturatedFatContent] 14.6 [CholesterolContent] 149.4 [SodiumContent] 328.2 [CarbohydrateContent] 51.8 [FiberContent] 0.4 [SugarContent] 43.9 [ProteinContent] 7.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill.
[Name] Very Blueberry Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Very Blueberry Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Berries", "Fruit", "Low Protein", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "1/4", "16", "1", "1", "1", "3", "2"] [RecipeIngredientParts] ["margarine", "unflavored gelatin", "water", "cream cheese", "lemon juice", "lemon, rind of", "marshmallow creme", "blueberries", "fresh corn"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 516.2 [FatContent] 32.6 [SaturatedFatContent] 16.3 [CholesterolContent] 50.0 [SodiumContent] 327.7 [CarbohydrateContent] 52.4 [FiberContent] 1.4 [SugarContent] 19.5 [ProteinContent] 5.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries
[Name] Cocoa-Nut Meringue Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Cocoa-Nut Meringue Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["7", "1/4", "3", "16", "1/3", "3", "2", "1", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["flaked coconut", "pecans", "margarine", "cream cheese", "sugar", "water", "vanilla", "eggs", "salt", "marshmallow creme", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.2 [FatContent] 32.0 [SaturatedFatContent] 15.7 [CholesterolContent] 105.8 [SodiumContent] 296.3 [CarbohydrateContent] 37.7 [FiberContent] 3.1 [SugarContent] 25.7 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool.
[Name] Cookies and Cream Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Cookies and Cream Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["24", "6", "1", "1/4", "8", "1/2", "3/4", "1", "1 1/4"] [RecipeIngredientParts] ["margarine", "unflavored gelatin", "water", "cream cheese", "sugar", "milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 820.1 [FatContent] 50.3 [SaturatedFatContent] 21.1 [CholesterolContent] 75.2 [SodiumContent] 728.5 [CarbohydrateContent] 87.7 [FiberContent] 2.9 [SugarContent] 55.2 [ProteinContent] 9.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.
[Name] Very Smooth Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Very Smooth Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["1", "3", "3", "1", "1/4", "8", "1/2", "10", NA, "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "unflavored gelatin", "water", "cream cheese", "sugar", "frozen strawberries", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.4 [FatContent] 20.9 [SaturatedFatContent] 10.7 [CholesterolContent] 57.6 [SodiumContent] 164.2 [CarbohydrateContent] 24.4 [FiberContent] 0.8 [SugarContent] 18.4 [ProteinContent] 3.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.
[Name] Lattice Cherry Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H50M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Lattice Cherry Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "16", "1", "3/4", "1/4", "3", "1"] [RecipeIngredientParts] ["cream cheese", "sour cream", "sugar", "eggs", "cherry pie filling"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.4 [FatContent] 22.2 [SaturatedFatContent] 13.4 [CholesterolContent] 123.5 [SodiumContent] 178.2 [CarbohydrateContent] 34.0 [FiberContent] 0.4 [SugarContent] 15.2 [ProteinContent] 6.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed.
[Name] Autumn Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Autumn Cheesecake 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/67/76/picC1Nhlb.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/4", "16", "1/2", "2", "1/2", "4", "1/3", "1/2", "1/4"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "cinnamon", "margarine", "cream cheese", "sugar", "eggs", "vanilla", "apples", "sugar", "cinnamon", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 371.0 [FatContent] 23.9 [SaturatedFatContent] 10.3 [CholesterolContent] 87.2 [SodiumContent] 254.1 [CarbohydrateContent] 36.4 [FiberContent] 1.8 [SugarContent] 29.8 [ProteinContent] 5.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed.

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