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[Name] Chocolate Velvet Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Chocolate Velvet Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1/4", "16", "1/2", "2", "6", "3", "2", "2"] [RecipeIngredientParts] ["pecans", "granulated sugar", "margarine", "cream cheese", "brown sugar", "eggs", "almond flavored liqueur", "sour cream", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 592.1 [FatContent] 43.6 [SaturatedFatContent] 19.8 [CholesterolContent] 111.1 [SodiumContent] 324.6 [CarbohydrateContent] 48.2 [FiberContent] 2.0 [SugarContent] 29.6 [ProteinContent] 7.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur.
[Name] Marble Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Marble 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/67/78/picmqyRrA.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/6778/qUDEbySFSH2I9G4QBCv7_DSC_0007.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/78/picObGZUg.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3", "24", "3/4", "1", "3", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "cream cheese", "sugar", "vanilla", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 408.6 [FatContent] 30.5 [SaturatedFatContent] 15.4 [CholesterolContent] 130.8 [SodiumContent] 321.0 [CarbohydrateContent] 29.1 [FiberContent] 0.7 [SugarContent] 23.7 [ProteinContent] 6.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
[Name] Zwei-Bohnenensuppe (Two Bean Soup) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Zwei-Bohnenensuppe (Two Bean Soup) recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "German", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "4", "1", "1/4", "1", "1", "1", "1", "2", "3/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["white beans", "ham", "celery", "green onion", "onion", "potato", "butter", "unbleached flour", "beef broth", "salt", "pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.7 [FatContent] 5.0 [SaturatedFatContent] 2.5 [CholesterolContent] 22.4 [SodiumContent] 1028.3 [CarbohydrateContent] 34.4 [FiberContent] 6.8 [SugarContent] 2.3 [ProteinContent] 15.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan, melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heated beef broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season with salt and pepper. Garnish with chopped parsley and serve immediately.
[Name] Gala Apricot Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Gala Apricot Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "1/3", "3", "1/3", "1", "1/3", "16", "1/2", "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["quick oats", "brown sugar", "unbleached all-purpose flour", "margarine", "unflavored gelatin", "water", "cream cheese", "granulated sugar", "brandy", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 561.1 [FatContent] 31.7 [SaturatedFatContent] 15.7 [CholesterolContent] 82.6 [SodiumContent] 247.3 [CarbohydrateContent] 63.4 [FiberContent] 2.5 [SugarContent] 39.6 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese
[Name] Praline Cheesecake [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Praline Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3", "24", "3/4", "2", "3", "2", "1/2", NA, NA] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "cream cheese", "dark brown sugar", "unbleached all-purpose flour", "eggs", "vanilla", "pecans", "maple syrup", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 442.5 [FatContent] 33.0 [SaturatedFatContent] 14.8 [CholesterolContent] 130.8 [SodiumContent] 324.8 [CarbohydrateContent] 31.1 [FiberContent] 0.8 [SugarContent] 25.0 [ProteinContent] 7.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350°F for 10 minutes. Combine cream cheese, brown 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 vanilla; stir in chopped pecans. Pour over crust. Bake at 450°F for 10 minutes. Reduce oven temperature to 250°F and continue baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves.
[Name] Heavenly Dessert Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Heavenly Dessert Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "16", "2/3", "2", "2", "2", "1/4"] [RecipeIngredientParts] ["graham cracker crumbs", "low fat cottage cheese", "sugar", "unbleached all-purpose flour", "eggs", "skim milk"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 208.8 [FatContent] 11.9 [SaturatedFatContent] 6.4 [CholesterolContent] 73.1 [SodiumContent] 245.0 [CarbohydrateContent] 17.5 [FiberContent] 0.1 [SugarContent] 15.9 [ProteinContent] 8.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.] Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed.
[Name] Lemon Delight Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Lemon Delight Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/2", "1", "1/3", "1/3", "3", "1/2", "1", "16"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "unflavored gelatin", "water", "lemon juice", "eggs", "sugar", "lemon, rind of", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.4 [FatContent] 27.4 [SaturatedFatContent] 11.3 [CholesterolContent] 105.8 [SodiumContent] 335.5 [CarbohydrateContent] 27.3 [FiberContent] 0.4 [SugarContent] 20.6 [ProteinContent] 6.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.
[Name] Tempting Trifle Cheesecake [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Tempting Trifle Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "24", "3/4", "4", "1/2", "1/2", "2", "1", "10", "1/2", NA] [RecipeIngredientParts] ["cream cheese", "sugar", "eggs", "sour cream", "sweet sherry", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.1 [FatContent] 37.0 [SaturatedFatContent] 22.6 [CholesterolContent] 197.1 [SodiumContent] 253.8 [CarbohydrateContent] 37.8 [FiberContent] 0.3 [SugarContent] 29.1 [ProteinContent] 8.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.
[Name] Creamy Chilled Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Creamy Chilled Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "1/4", "8", "1/2", "3/4", "1/4", "1", NA] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "unflavored gelatin", "water", "cream cheese", "sugar", "milk", "lemon juice", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.7 [FatContent] 28.3 [SaturatedFatContent] 14.2 [CholesterolContent] 75.2 [SodiumContent] 232.4 [CarbohydrateContent] 30.4 [FiberContent] 0.3 [SugarContent] 23.1 [ProteinContent] 4.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.
[Name] Rum Raisin Cheesecake [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:15:00Z [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] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "3", "3", "16", "1/3", "1/4", "2", "1/2", "3", "2", "1/3", "1/3", "1/4", "2"] [RecipeIngredientParts] ["old fashioned oats", "brown sugar", "margarine", "cream cheese", "granulated sugar", "unbleached all-purpose flour", "eggs", "sour cream", "rum", "margarine", "brown sugar", "raisins", "old fashioned oats"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 422.5 [FatContent] 28.6 [SaturatedFatContent] 12.2 [CholesterolContent] 93.2 [SodiumContent] 286.0 [CarbohydrateContent] 34.3 [FiberContent] 1.8 [SugarContent] 22.9 [ProteinContent] 7.1 [RecipeServings] 10.0 [RecipeYield] 1 Pie [RecipeInstructions] Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T 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 rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
[Name] Aloha Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Aloha 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/67/87/piccP07CF.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Pineapple", "Tropical Fruits", "Fruit", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "16", "1/3", "2", "2", "1/2", "8 1/2", "1"] [RecipeIngredientParts] ["margarine", "cream cheese", "sugar", "milk", "eggs", "pineapple", "kiwi"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 409.8 [FatContent] 30.7 [SaturatedFatContent] 12.0 [CholesterolContent] 87.6 [SodiumContent] 285.1 [CarbohydrateContent] 30.0 [FiberContent] 1.6 [SugarContent] 11.4 [ProteinContent] 5.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350° F, 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in nuts; pour over crust. Bake at 350° F, 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.
[Name] Chocolate Chip Cheesecake Supreme [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Chocolate Chip Cheesecake Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "24", "3/4", "1/4", "3", "1/2", "1", "1"] [RecipeIngredientParts] ["margarine", "cream cheese", "sugar", "unbleached all-purpose flour", "eggs", "sour cream", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 509.3 [FatContent] 37.2 [SaturatedFatContent] 19.2 [CholesterolContent] 137.0 [SodiumContent] 368.6 [CarbohydrateContent] 39.9 [FiberContent] 1.5 [SugarContent] 30.4 [ProteinContent] 8.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Combine crumbs and magarine; press onto bottom of 9-inch springform pan.", "Bake at 350 degrees F., 10 minutes.", "Combine cream cheese, 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.", "Stir in chocolate chips and pour into crust.", "Bake at 350 degrees F., 55 minutes.", "Loosen cake from rim of pan; cool before removing rim of pan.", "Chill.", "Garnish with whipped cream and fresh mint leaves, if desired." ]
[Name] Rocky Road Cheesecake [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Rocky Road Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "16", "3/4", "1/3", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["margarine", "unflavored gelatin", "water", "cream cheese", "sugar", "vanilla", "mini marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 460.6 [FatContent] 33.2 [SaturatedFatContent] 15.9 [CholesterolContent] 82.8 [SodiumContent] 327.6 [CarbohydrateContent] 37.1 [FiberContent] 1.5 [SugarContent] 25.9 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm.
[Name] White Bean Soup [AuthorId] 29196 [AuthorName] JustJanS [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this White Bean Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/90/picTKOduB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/67/90/piclXWaRs.jpg"] [RecipeCategory] Beans [Keywords] ["German", "European", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1", "1", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["navy beans", "water", "ham bone", "parsley", "onion", "garlic", "celery & tops", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 92.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 602.7 [CarbohydrateContent] 17.7 [FiberContent] 6.8 [SugarContent] 1.5 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot.
[Name] Lime Delicious Cheesecake [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Lime Delicious Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "2", "1/3", "1", "1/4", "1/4", "3", "1/2", "1 1/2", "16", "2"] [RecipeIngredientParts] ["sugar", "margarine", "unflavored gelatin", "water", "lime juice", "eggs", "sugar", "lime peel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.6 [FatContent] 10.2 [SaturatedFatContent] 3.4 [CholesterolContent] 64.9 [SodiumContent] 109.5 [CarbohydrateContent] 14.7 [FiberContent] 0.0 [SugarContent] 13.6 [ProteinContent] 3.0 [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. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired.
[Name] Amaretto Peach Cheesecake [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Amaretto Peach Cheesecake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/6793/LEDCj4GSxWMZS51L8FVQ_IMG_1682.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/3", "1", "3/4", "24", "3/4", "3", "3", "16", "1/4"] [RecipeIngredientParts] ["margarine", "sugar", "egg", "unbleached all-purpose flour", "cream cheese", "sugar", "unbleached all-purpose flour", "eggs", "almond flavored liqueur"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 441.4 [FatContent] 28.8 [SaturatedFatContent] 14.5 [CholesterolContent] 149.4 [SodiumContent] 289.8 [CarbohydrateContent] 39.8 [FiberContent] 0.9 [SugarContent] 29.9 [ProteinContent] 8.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.
[Name] Miniature Cheesecakes [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Miniature Cheesecakes recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "1", "1", "8", "1/4", "1 1/2", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "cream cheese", "sugar", "lemon juice", "lemon zest", "vanilla", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 219.3 [FatContent] 16.1 [SaturatedFatContent] 8.0 [CholesterolContent] 72.7 [SodiumContent] 177.9 [CarbohydrateContent] 15.8 [FiberContent] 0.1 [SugarContent] 13.2 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, sugar and margarine. Press rounded measuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F for 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 full. Bake at 325 degrees F for 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap chilled cheesecakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving.
[Name] Peppermint Cheesecake [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Peppermint Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "16", "1/2", "1/2", "1/4", "1", "3"] [RecipeIngredientParts] ["margarine", "unflavored gelatin", "water", "Philadelphia Cream Cheese", "sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 410.8 [FatContent] 32.3 [SaturatedFatContent] 17.3 [CholesterolContent] 86.5 [SodiumContent] 286.4 [CarbohydrateContent] 26.3 [FiberContent] 0.7 [SugarContent] 19.2 [ProteinContent] 5.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Combine crumbs and margarine; press onto bottom of 9-inch springform pan.", "Bake at 350 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.", "Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.", "Fold in whipped cream and chocolate.", "Pour over crust.", "Chill until firm.", "Garnish with additional whipped cream combined with crushed peppermint candies, if desired." ]
[Name] Chocolate Mint Meringue Cheesecake [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H4M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Chocolate Mint Meringue Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "2", "24", "2/3", "3", "1", "1", "3", "1"] [RecipeIngredientParts] ["margarine", "sugar", "cream cheese", "sugar", "eggs", "vanilla", "marshmallow creme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.9 [FatContent] 34.9 [SaturatedFatContent] 17.8 [CholesterolContent] 131.0 [SodiumContent] 392.6 [CarbohydrateContent] 54.5 [FiberContent] 1.4 [SugarContent] 40.6 [ProteinContent] 8.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form 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 mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
[Name] Original "Philly" Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Original "Philly" Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "24", "3/4", "5", "1 1/2", "1", "3"] [RecipeIngredientParts] ["graham cracker crumbs", "margarine", "cream cheese", "sugar", "lemon juice", "lemons, rind of", "vanilla", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 381.6 [FatContent] 29.0 [SaturatedFatContent] 14.5 [CholesterolContent] 130.8 [SodiumContent] 320.3 [CarbohydrateContent] 25.0 [FiberContent] 0.3 [SugarContent] 20.1 [ProteinContent] 6.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.
[Name] Cherry Cheesecake [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Cherry Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3", "24", "3/4", "3", "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "cream cheese", "sugar", "eggs", "vanilla", "cherry pie filling"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 462.9 [FatContent] 29.1 [SaturatedFatContent] 14.5 [CholesterolContent] 130.8 [SodiumContent] 331.0 [CarbohydrateContent] 44.9 [FiberContent] 0.6 [SugarContent] 23.6 [ProteinContent] 6.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Combine crumbs and margarine; press onto bottom of 9-inch springform pan.", "Bake at 325°F for 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.", "Bake at 450°F for 10 minutes.", "Reduce oven temperature to 250°F; continue baking 25 to 30 minutes or until set.", "Loosen cake from rim of pan; cool before removing rim of pan.", "Chill.", "Top with pie filling just before serving." ]
[Name] Black Forest Cheesecake Delight [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] nan [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Black Forest Cheesecake Delight recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "3", "16", "2/3", "2", "6", "1/4", "1", NA] [RecipeIngredientParts] ["margarine", "cream cheese", "sugar", "eggs", "cherry pie filling"] [AggregatedRating] nan [ReviewCount] nan [Calories] 451.0 [FatContent] 26.7 [SaturatedFatContent] 13.3 [CholesterolContent] 87.4 [SodiumContent] 290.0 [CarbohydrateContent] 51.0 [FiberContent] 1.7 [SugarContent] 27.5 [ProteinContent] 5.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Combine crumbs 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 chocolate and extract; pour over crust.", "Bake at 350 degrees F., 45 minutes.", "Loosen cake from rim of pan; cool before removing rim of pan.", "Chill.", "Top cheesecake with pie filling and whipped topping just before serving." ]
[Name] Orange Upside-Down Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Orange Upside-Down Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/4", "2", "1", "1/2", "24", "1", "2", "1", "1", "1/2", "3"] [RecipeIngredientParts] ["unflavored gelatin", "sugar", "unflavored gelatin", "cream cheese", "sugar", "cinnamon", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 594.5 [FatContent] 40.1 [SaturatedFatContent] 20.5 [CholesterolContent] 107.6 [SodiumContent] 340.8 [CarbohydrateContent] 54.2 [FiberContent] 1.5 [SugarContent] 34.7 [ProteinContent] 7.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.
[Name] Coconut Chocolate Cheesecake [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Coconut Chocolate Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Coconut", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "3", "2", "2", "16", "1 1/4", "1/4", "5", "1/3", "1", "2", "2"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "margarine", "margarine", "cream cheese", "sugar", "salt", "eggs", "flaked coconut", "sour cream", "sugar", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.4 [FatContent] 32.8 [SaturatedFatContent] 16.1 [CholesterolContent] 154.9 [SodiumContent] 374.2 [CarbohydrateContent] 43.7 [FiberContent] 1.5 [SugarContent] 37.3 [ProteinContent] 7.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
[Name] Chocolate Orange Supreme Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Chocolate Orange Supreme Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "3", "32", "3/4", "4", "1/2", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["cinnamon", "margarine", "cream cheese", "sugar", "eggs", "sour cream", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 540.4 [FatContent] 42.8 [SaturatedFatContent] 22.1 [CholesterolContent] 180.6 [SodiumContent] 447.6 [CarbohydrateContent] 32.8 [FiberContent] 0.9 [SugarContent] 26.3 [ProteinContent] 9.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform pan. Bake at 325°F for 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 sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and peel into remaining batter. Pour chocolate batter over crust. Bate at 350°F for 30 minutes. Reduce oven temperature to 325°F. Spoon remaining batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
[Name] Herbed Asparagus W/shiitakes & Parmesan [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Herbed Asparagus W/shiitakes & Parmesan recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "8", "1/4", "1/4", "1", "1", "1", "1", "5"] [RecipeIngredientParts] ["asparagus", "shiitake mushrooms", "unsalted butter", "shallot", "parsley", "basil", "salt", "black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.1 [FatContent] 15.0 [SaturatedFatContent] 9.0 [CholesterolContent] 41.2 [SodiumContent] 414.6 [CarbohydrateContent] 11.2 [FiberContent] 4.1 [SugarContent] 3.1 [ProteinContent] 13.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add asparagus to boiling pan of salted water. Simmer until tender, about 1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips. Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute. Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately.
[Name] Asparagus Soup [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Asparagus Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/09/picKQCt1Z.jpg" [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "1/2", "1/4", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["water", "celery", "navy beans", "asparagus", "fennel seed", "celery seed", "dried dill", "fresh dill weed", "salt", "green peppercorn"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 231.1 [FatContent] 8.6 [SaturatedFatContent] 5.0 [CholesterolContent] 26.4 [SodiumContent] 446.8 [CarbohydrateContent] 29.9 [FiberContent] 11.9 [SugarContent] 2.0 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. Heat to a simmer. Wash the asparagus, and snap off both the tough ends and the tips. Grind the spices and add them to the soup. Add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. Reserve the tips. Remove the tough stem ends from the soup and discard. Puree the soup thoroughly in a blender. The soup may be made ahead up to this point; it should keep in the fridge for 24 hours. To serve, add the cream (if using] and reheat the soup gently. Steam the reserved tips separately until tender. Serve the soup garnished with the steamed tips.
[Name] Asparagus and Acorn Squash Rings [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-06T16:15:00Z [Description] Make and share this Asparagus and Acorn Squash Rings recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["16", "2", "1/4", "2", "1/2", "1/4", "2", "6"] [RecipeIngredientParts] ["asparagus spears", "acorn squash", "sugar", "walnuts", "fresh lemon juice", "cider vinegar", "apple cider"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.5 [FatContent] 21.4 [SaturatedFatContent] 8.3 [CholesterolContent] 30.5 [SodiumContent] 17.2 [CarbohydrateContent] 34.6 [FiberContent] 5.5 [SugarContent] 7.9 [ProteinContent] 5.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In large pan on top of stove, carefully cook squash rings, then asparagus in boiling, salted water until tender, but not overcooked. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil (clarified butter] from top and discard solids.
[Name] Shrimp and Asparagus Salad [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Shrimp and Asparagus Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/4", "1/2", "1/2", "1/2", "1", "1/4", NA, "2", "4"] [RecipeIngredientParts] ["green asparagus", "purple asparagus", "shrimp", "red bell pepper", "mayonnaise", "parsley", "white pepper", "celery seed", "salt", "lemon juice", "endive", "green leaf lettuce", "eggs", "lemon wedges"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 155.1 [FatContent] 3.9 [SaturatedFatContent] 1.0 [CholesterolContent] 235.9 [SodiumContent] 985.6 [CarbohydrateContent] 9.4 [FiberContent] 3.4 [SugarContent] 3.9 [ProteinContent] 21.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.
[Name] Cabbage Soup With Ham & Fresh Herbs [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-06T16:16:00Z [Description] Another hearty low-fat soup from Lynn Fischer's "Fabulous Fat-Free Cooking" I've altered it slightly, adding the use of fresh herbs for additional flavor. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Weeknight", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "8", "5", "2", "8", "1", "2", "3", "3", "1", NA, NA] [RecipeIngredientParts] ["onion", "green cabbage", "potatoes", "lean ham", "cider vinegar", "fresh parsley sprigs", "sage sprigs", "bay leaf", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 206.7 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 5.2 [SodiumContent] 223.7 [CarbohydrateContent] 41.7 [FiberContent] 6.8 [SugarContent] 6.3 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Tie together the sprigs of sage, parsley and bay with cooking twine to make an herb bundle; set aside for later use. Coat a large non-stick pot with cooking spray. Add the onions, cover and cook over medium heat, stirring occasionally, for 5 to 6 minutes, or until the onions start to turn color. Uncover and cook for an additional 3 to 4 minutes, until golden. If necessary, add 1 to 2 tablspoons water to prevent sticking. Add the vegetable broth, cabbage, potatoes, ham or bacon, dill seed and herb bundle. Cover and bring to almost a boil. Reduce the heat to low and simmer for 15 to 20 minutes, or until the potatoes are tender. If a slightly thicker soup is desired, mash some of the potatoes against the side of the pot with the back of a large wooden spoon. Remove the herb bundle and stir in the vinegar. Season to taste with salt and freshly ground black pepper. Serve each bowl garnished with freshly chopped parsley.
[Name] Asparagus Omelet [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Asparagus Omelet 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/68/13/picfAc61T.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/13/picrshTj4.jpg"] [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1/2", "4", "2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["asparagus", "butter", "garlic", "mushroom", "eggs", "milk", "salt", "dried basil", "fresh basil", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 311.1 [FatContent] 22.7 [SaturatedFatContent] 10.9 [CholesterolContent] 455.7 [SodiumContent] 541.8 [CarbohydrateContent] 10.5 [FiberContent] 3.5 [SugarContent] 4.2 [ProteinContent] 19.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut trimmed asparagus in 1 inch pieces; cook in boiling salted water until tender, about 4 minutes. Drain thoroughly. Melt 1 tablespoon butter in 8 inch skillet, preferably one with non-stick lining, and saute garlic and mushrooms until done and moisture has evaporated. Remove from pan and keep warm. In a small bowl, combine eggs, milk, salt, basil, and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately. Also good sprinkled with a bit of grated Parmesan.
[Name] Asparagus With Shallots [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Asparagus With Shallots 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/68/14/6814.jpeg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "2", "1"] [RecipeIngredientParts] ["asparagus", "salt", "olive oil", "shallots", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 74.5 [FatContent] 3.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 63.8 [CarbohydrateContent] 8.7 [FiberContent] 3.4 [SugarContent] 2.2 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] 1 1/2 lbs asparagus [RecipeInstructions] Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly.
[Name] Fried Asparagus [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Fried Asparagus recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA, "4"] [RecipeIngredientParts] ["asparagus", "egg", "milk", "olive oil", "romano cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 262.1 [FatContent] 10.7 [SaturatedFatContent] 5.7 [CholesterolContent] 82.9 [SodiumContent] 573.1 [CarbohydrateContent] 25.4 [FiberContent] 3.5 [SugarContent] 3.5 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook asparagus spears in boiling salted water until barely tender.", "Drain on paper towels.", "In wide bowl, beat egg with milk.", "Dip asparagus spears into egg mixture, then into bread crumbs.", "Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet.", "Diameter of pan should exceed length of spears.", "Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes.", "Drain on paper towels.", "Season with salt and pepper.", "Sprinkle with grated cheese." ]
[Name] Steak Au Poivre [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2000-03-06T16:16:00Z [Description] This is an adopted recipe. I have almost totally reworked it. It is very good, though, and quite easy. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1/4", "2", "1/2"] [RecipeIngredientParts] ["whole black peppercorns", "unsalted butter", "brandy", "glace de viande", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 658.9 [FatContent] 49.0 [SaturatedFatContent] 20.8 [CholesterolContent] 169.5 [SodiumContent] 121.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 41.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Coarsely crack peppercorns. Sprinkle both sides of steak with crushed peppercorns, pressing in firmly with fingers. Let steak stand at room temperature for 30 minutes. Melt the butter in a heavy saute pan over medium high heat. Saute the steaks, turning once when browned, to medium rare. Remove steak to a warm plate. Mix brandy, water and glace together. Deglaze the pan with brandy mixture. Turn heat to low, simmer until sauce is thickened and reduced by half, about 5 minutes. Pour over steak and serve.
[Name] Sour Cream Burgers [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2000-03-06T16:16:00Z [Description] This is my adopted recipe as of Feb 2005. I made this yesterday and doubled the recipe for DH and I. It was very moist and tasty. It made a great tasting hamburger. It would also be good with potatoes and a vegetable. I didn't use the microwave, I just fried it up. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "1/8", "1", "1/4", "1", NA, "1", NA] [RecipeIngredientParts] ["sour cream", "green onion", "salt", "pepper", "lean ground beef", "lettuce leaf", "tomatoes", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 389.4 [FatContent] 18.2 [SaturatedFatContent] 7.9 [CholesterolContent] 86.2 [SodiumContent] 625.6 [CarbohydrateContent] 26.5 [FiberContent] 1.5 [SugarContent] 4.5 [ProteinContent] 28.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Stir together 2 T sour cream, green onion, bread crumbs, salt and freshly ground pepper. Add ground beef; mix well. Shape the ground beef mixture into one 3/4-inch thick patty. Place the patty in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook, loosely covered, on 100% power for 1 1/2 to 2 minutes. Turn patty over; rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for another 1 1/2 to 2 minutes or until done. Drain off fat. Serve on toasted bun with lettuce and tomato. Dolop with additional sour cream, if desired.
[Name] Beef Burgundy Stew [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:16:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe for stove or oven cooking instead of microwave. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/8", "1/4", "3 3/4", "2", "1/4", "4"] [RecipeIngredientParts] ["bacon", "unbleached flour", "dried basil", "canned tomatoes", "dry red wine", "fresh mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 460.3 [FatContent] 32.4 [SaturatedFatContent] 12.3 [CholesterolContent] 91.4 [SodiumContent] 480.9 [CarbohydrateContent] 10.4 [FiberContent] 1.5 [SugarContent] 3.7 [ProteinContent] 26.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a 20-oz casserole, microwave bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve.
[Name] Lasagna Rolls [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2000-03-06T16:16:00Z [Description] Adopted recipe. This a nice alternative to traditional lasagna. The rolls make serving much easier. Just be careful when you take them out of the pan because they can unroll on you!Serve with garlic bread and green salad....Yummy!!!!!! [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1", "1", "1/2", "1/2", "2", "15", "3 -4"] [RecipeIngredientParts] ["ground beef", "onion", "egg", "ricotta cheese", "parmesan cheese", "parsley", "oregano", "salt", "ground pepper", "mozzarella cheese"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 269.3 [FatContent] 11.8 [SaturatedFatContent] 5.5 [CholesterolContent] 55.1 [SodiumContent] 428.6 [CarbohydrateContent] 24.7 [FiberContent] 1.1 [SugarContent] 5.3 [ProteinContent] 15.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef in saute pan.Drain off fat. Stir in onion and saute until translucent. Mix egg, ricotta, parmesan, parsley, oregano, salt, pepper and 1 cup of mozzarella in bowl until well mixed. Pour apprx 1 cup of spaghetti sauce in the bottom of a 9 x 13 in. baking dish. Spread each lasagna noodle with apprx. 1 1/2 Tbsp of the cheese mixture and 1 Tbsp of the meat mixture. Carefully roll up each noodle, starting at the short edge, jelly roll style. Place carefully, seam side down, in sauced baking dish. Continue filling and rolling noodles until pan is full. A 9 x 13 dish will hold 15 rolls. Cover rolls with remaining sauce. Top with remaining 1 cup of mozzarella cheese. Bake at 350 for 25-30 minutes or until cheese is melted and slightly browned.
[Name] Sausage and Cornbread Cabbage Rolls [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Sausage and Cornbread Cabbage Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "3", "1", "1/4", "1/4", "3", "1/2", "1/4"] [RecipeIngredientParts] ["cabbage leaves", "egg", "apple", "cornbread stuffing mix", "cider", "bulk pork sausage", "water", "cider", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 489.6 [FatContent] 28.6 [SaturatedFatContent] 10.4 [CholesterolContent] 292.5 [SodiumContent] 173.7 [CarbohydrateContent] 20.8 [FiberContent] 3.3 [SugarContent] 14.5 [ProteinContent] 36.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider. Add sausage; mix well. Divide meat mixture into two equal protions. Place one portion of meat mixture on each cabbage leaf. Fold in sides. Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes. Transfer rolls to a plate. Cover and keep warm. For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls and serve.
[Name] Sausage Sandwiches [AuthorId] 30094 [AuthorName] acid. [CookTime] nan [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Sausage Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1/8", "1", "1"] [RecipeIngredientParts] ["bulk Italian sausage", "onion", "catsup", "dried oregano", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 618.4 [FatContent] 43.8 [SaturatedFatContent] 17.0 [CholesterolContent] 109.1 [SodiumContent] 1576.8 [CarbohydrateContent] 29.1 [FiberContent] 1.5 [SugarContent] 7.7 [ProteinContent] 26.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Crumble the Italian sausage into a 30-ounce casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till sausage is done, stirring once. Drain off fat. Stir in the catsup and oregano. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till the sausage mixture is heated through. Place the roll bottom on a paper towel-lined nonmetal plate. Spoon the sausage mixture atop the roll bottom. Top with the slice of cheese and top of the roll. Micro-cook, uncovered, on 100% of power for 30 to 45 seconds more or till cheese is melted. Serve at once.
[Name] Individual Carrot-Pork Loaves [AuthorId] 225585 [AuthorName] Pepina Rae [CookTime] nan [PrepTime] PT0S [TotalTime] PT4M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Individual Carrot-Pork Loaves recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "High Protein", "High In...", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1/4", "2"] [RecipeIngredientParts] ["carrots", "onion", "dried oregano", "pork", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.4 [FatContent] 20.4 [SaturatedFatContent] 8.3 [CholesterolContent] 294.5 [SodiumContent] 268.5 [CarbohydrateContent] 13.0 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 39.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Micro-cook carrot, onion and 1 T water, covered, on 100% power about 1 minute or until tender; drain.", "Stir in egg yolk, bread crumbs, oregano, 1/8 t salt, and dash of freshly ground pepper.", "Add pork; mix well.", "Shape into an individual loaf.", "Place in a shallow baking dish.", "Micro-cook, loosely covered, on 100% power about 3 minutes or till no longer pink, rotating the dish a quarter-turn and draining off fat every minute.", "Sprinkle with cheese.", "Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till cheese is melted." ]
[Name] Lamb and Pine Nut Stir-Fry [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Lamb and Pine Nut Stir-Fry 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/68/24/pic5BKE1u.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Fruit", "Nuts", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["2", "3", "1 1/2", "3/4", "1/2", "1/4", "3/4", "1/4", "1", "1", "2", NA] [RecipeIngredientParts] ["boneless lamb", "water", "oyster sauce", "cornstarch", "gingerroot", "instant chicken bouillon", "bok choy", "fresh mushrooms", "water", "pine nuts", "rice"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 431.0 [FatContent] 37.8 [SaturatedFatContent] 8.1 [CholesterolContent] 41.1 [SodiumContent] 1441.7 [CarbohydrateContent] 11.4 [FiberContent] 1.5 [SugarContent] 1.6 [ProteinContent] 14.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Partially freeze lamb.", "Thinly slice into bite-size strips.", "In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules.", "Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds.", "Set aside.", "In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water.", "Cover with vented clear plastic wrap.", "Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender.", "Drain.", "Cover and set aside.", "Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.", "Add cooking oil to browning dish.", "Swirl to coat dish.", "Add lamb strips.", "Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done.", "Drain off fat.", "Stir in oyster sauce mixture.", "Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through.", "Toss lamb mixture with toasted pine nuts and bok choy mixture.", "Serve over hot cooked rice, if desired." ]
[Name] Chutney Chicken [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT11M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Chutney Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "7", "2", "4", "2", "1/4", "1/4", "1", "1", NA] [RecipeIngredientParts] ["water", "chicken drumsticks", "water", "tomato sauce with onion", "raisins", "cornstarch", "clove", "rice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 457.3 [FatContent] 17.7 [SaturatedFatContent] 4.8 [CholesterolContent] 162.0 [SodiumContent] 812.8 [CarbohydrateContent] 34.6 [FiberContent] 3.8 [SugarContent] 17.6 [ProteinContent] 41.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a 1-cup measure, microwave the 1/4 cup water, uncovered, on 100% power for 45 seconds or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 2 T water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 3 to 4 minutes or till chicken is tender, rotating the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a plate. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 2-cup measure combine tomato sauce with chopped onion, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce and drained apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly. stirring every 30 seconds. Spoon over chicken drumsticks. If desired, serve with hot cooked rice.
[Name] Crab-Topped Prawns [AuthorId] 39194 [AuthorName] OzMan [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:16:00Z [Description] This is one of my adopted recipe's and I have made some adjustments and changes with the cooking method, I am hoping that you will enjoy this! :) [Images] character(0) [RecipeCategory] Crab [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "1", "1", "2", "1", "1 -2", "1/2", "2 1/4", "1", NA] [RecipeIngredientParts] ["green onion", "butter", "margarine", "garlic cloves", "fresh lemon juice", "red pepper flakes", "panko breadcrumbs", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 221.9 [FatContent] 12.9 [SaturatedFatContent] 7.6 [CholesterolContent] 137.9 [SodiumContent] 617.0 [CarbohydrateContent] 8.5 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 18.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Thaw prawns, if frozen. To shell fresh or thawed prawns, open each shell lengthwise down the body. Hold the prawns in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly prawns by cutting down the back almost but not all the way through; remove vein. Repeat with remaining prawns. Set aside. Pre-heat oven to 375 degrees. In a small pan, saute green onion in the butter, stir in lemon juice and bottled hot sauce. Toss with flaked crab meat and panko bread crumbs. Spread prawns open, making sure to have a nice pocket to fill. Stuff prawns equally with the crab/breadcrumb mixture. Place in oven and bake 12-15 minutes or until prawns are done, cooking time will vary depending on size of prawns. Serve with fresh lemon wedges.
[Name] Toasty Walnut Muffins [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT11M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Toasty Walnut Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Nuts", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/2", "1", "1", "1", "1", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["unbleached flour", "sugar", "baking powder", "cinnamon", "milk", "walnuts", "raisins", "unbleached flour", "brown sugar", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 545.7 [FatContent] 31.0 [SaturatedFatContent] 6.0 [CholesterolContent] 191.6 [SodiumContent] 217.3 [CarbohydrateContent] 59.3 [FiberContent] 3.3 [SugarContent] 21.3 [ProteinContent] 10.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Stir together oats and 1 T warm water, let stand for 5 minutes. Meanwhile, stir together 1/4 cup flour, sugar, baking powder, cinnamon, and dash of salt. Stir egg yolk, oil, and milk into oat mixture; add to dry ingredients, stirring just til moistened. Fold in 5 TEASPOONS of the walnuts and the raisins. Line two 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 1 t flour, brown sugar, butter and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till done, rearranging once. (When done, surface may still appear moist, but a wooden pick inserted near the center should come out clean.] Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm.
[Name] Soft Corn Muffins [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2000-03-06T16:16:00Z [Description] How about a fast way to get your corn muffin fix? These whip up in about 5 minutes and they are great for when you are by yourself and just want a little taste! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/28/picARO5Zm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/28/pic63SCBV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/28/pickLY7i3.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Vegetable", "High In...", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "3", "1", "3/4", "1/8", "1", "2", "2", "1"] [RecipeIngredientParts] ["unbleached flour", "yellow cornmeal", "sugar", "baking powder", "salt", "milk", "butter", "yellow cornmeal"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 182.9 [FatContent] 7.2 [SaturatedFatContent] 3.6 [CholesterolContent] 117.1 [SodiumContent] 324.7 [CarbohydrateContent] 26.1 [FiberContent] 1.2 [SugarContent] 6.5 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 2 muffins [RecipeInstructions] ["In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt.", "Make a well in the center of the dry ingredients.", "Stir together beaten egg yolk, milk and melted butter.", "Add all at once to the dry ingredients, stirring just till moistened.", "Line two 6-ounce custard cups with paper baking cups.", "Fill cups 2/3rds full.", "Sprinkle a little additional cornmeal atop muffins.", "Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.]." ]
[Name] Parmesan Croutons [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Parmesan Croutons recipe from Food.com. [Images] character(0) [RecipeCategory] Microwave [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["butter", "margarine", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 95.8 [FatContent] 6.9 [SaturatedFatContent] 4.2 [CholesterolContent] 17.3 [SodiumContent] 154.5 [CarbohydrateContent] 5.9 [FiberContent] 0.9 [SugarContent] 0.8 [ProteinContent] 2.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Trim crust from bread. Cut the half-slice of bread into halves, making squares. Diagonally cut each square into halves, making triangles. Arrange the bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or til the bread is dry. Remove the bread triangles from the the microwave oven. In a custard cup microwave butter or margarine, uncovered, on 100% power for 30 to 40 seconds or till melted. Drizzle over bread triangles. Sprinkle with Parmesan cheese.
[Name] Fruit Soup [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Fruit Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Papaya [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1/2", "1 1/2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["cornstarch", "brandy", "honey", "allspice", "pineapple"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 132.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.3 [CarbohydrateContent] 28.8 [FiberContent] 1.8 [SugarContent] 24.2 [ProteinContent] 0.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey and allspice. Micro-cook, uncovered, on 100% power 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. Chill thoroughly, if desired. Serve hot or cold.
[Name] Carrots in Orange-Basil Butter [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-06T16:16:00Z [Description] This is my adopted recipe. This is delicious with the subtle taste of orange. I doubled the recipe but must admit I didn't measure anything. I sliced the carrots in my new Cuisinart, the first time I've used the slicer on it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/31/pic2LJkTH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/31/picBkqBO0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/31/picLw3o82.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["carrot", "water", "butter", "margarine", "dried basil", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 58.8 [FatContent] 4.0 [SaturatedFatContent] 2.4 [CholesterolContent] 10.1 [SodiumContent] 76.0 [CarbohydrateContent] 5.9 [FiberContent] 1.7 [SugarContent] 2.9 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place the carrot strips in a 10-ounce casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power for 15 to 30 seconds or till the butter or margarine is melted. Drain carrot strips. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired.
[Name] Orange and Peanut Sweet Potatoes [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Orange and Peanut Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Potato", "Fruit", "Vegetable", "Nuts", "Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/8", "1", "3/4", "2", "1"] [RecipeIngredientParts] ["sweet potato", "cornstarch", "honey", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.2 [FatContent] 4.4 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 74.0 [CarbohydrateContent] 42.4 [FiberContent] 4.8 [SugarContent] 18.4 [ProteinContent] 4.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel and slice sweet potato crosswise into 1/2-inch thick slices. Place in a 10-ounce casserole. Sprinkle lightly with salt. Sprinkle with 1 T orange juice. Micro-cook, covered, on 100% power for 4 to 6 minutes or till potato is tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure stir together 1/4 c orange juice, cornstarch, and shredded orange peel. Stir in honey or maple (or maple flavored] syrup. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till thickened and bubbly, stirring every 15 seconds. Stir together sauce and potato slices. Sprinkle with peanuts.
[Name] Green Beans Almondine [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Green Beans Almondine 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/68/34/picBuvEaP.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/34/picNUpmkd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/34/picSBfUUh.jpg"] [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "Brunch", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", NA, "1", "2", "1/4"] [RecipeIngredientParts] ["fresh green beans", "light margarine", "vegetable broth", "fresh oregano", "fresh ground pepper"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 65.4 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.1 [SodiumContent] 93.3 [CarbohydrateContent] 12.0 [FiberContent] 3.5 [SugarContent] 2.6 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Trim green beans and slice into 2-inch sections.", "In a large nonstick skillet, heat margarine over medium-high heat.", "Add green beans and sauté 1 to 2 minutes, stirring constantly so beans cook evenly.", "Add broth, oregano, and pepper; sauté for 20 to 30 seconds.", "Add onions. Cook, covered, over medium-low heat for 6 to 8 minutes, or until beans are tender-crisp.", "Meanwhile, in a small nonstick pan over medium heat, dry-roast almonds, stirring occasionally, for 2 to 3 minutes.", "Sprinkle bread crumbs and almonds over cooked beans and serve." ]
[Name] Stirred Custard Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT4M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Stirred Custard Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "2", "1", "1 1/2", "1/4", NA, NA, "1", NA, "1"] [RecipeIngredientParts] ["half & half light cream", "sugar", "salt", "vanilla", "strawberry", "kiwi", "strawberry", "pineapple chunk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.1 [FatContent] 14.1 [SaturatedFatContent] 7.4 [CholesterolContent] 214.3 [SodiumContent] 198.5 [CarbohydrateContent] 22.7 [FiberContent] 2.1 [SugarContent] 14.9 [ProteinContent] 5.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In a 1-cup measure stir together egg yolk, light cream, sugar and salt.", "Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds.", "Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes.", "Stir in Galliano, brandy or Ameretto and vanilla.", "Cover surface of mixture with clear plastic wrap refrigerate till serving time.", "To serve, spoon over one of the above fruits or a mixture of the above fruits.", "NOTE:", "Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water.", "After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla.", "Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling.", "Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated.", "Covering the surface will prevent a \"skin\" from forming on the top of the Custard Sauce." ]
[Name] Microwave Pecan Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2000-03-06T16:16:00Z [Description] --Adopted Recipe-- Microwave times assume 700 watt microwave. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["butter", "egg", "dark corn syrup", "sugar", "unbleached flour", "vanilla", "Pecan Pie Pastry", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.2 [FatContent] 5.7 [SaturatedFatContent] 1.7 [CholesterolContent] 40.3 [SodiumContent] 46.5 [CarbohydrateContent] 17.9 [FiberContent] 0.4 [SugarContent] 10.2 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a small nonmetal bowl microwave butter, uncovered, on 100% power for 20 to 30 seconds or till melted.", "Stir in the beaten egg, corn syrup, sugar, and flour.", "Micro-cook, uncovered, on 50% power for 3 to 3 1/2 minutes or till slightly thickened, stirring every 30 seconds.", "Stir in vanilla.", "Turn into pecan pie pastry. Arrange pecan halves atop pie.", "Micro-cook, uncovered, on 30% power for 1 1/2 to 2 minutes or just till set, rotating the dish a quarter-turn every minute.", "Cool before serving." ]
[Name] Chocolate Pots de Creme [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Chocolate Pots de Creme recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "3/4", "1", "1", "1/8", NA] [RecipeIngredientParts] ["German cooking chocolate", "sugar", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.1 [FatContent] 25.3 [SaturatedFatContent] 14.4 [CholesterolContent] 228.4 [SodiumContent] 191.0 [CarbohydrateContent] 22.9 [FiberContent] 1.6 [SugarContent] 18.0 [ProteinContent] 5.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt.", "Micro-cook, uncovered, on 100% power about 1 minute or till chocolate is melted, stirring after 30 seconds.", "Stir about HALF of the hot mixture into the beaten egg yolk.", "Return all to the bowl, mixing well.", "Micro-cook, uncovered, on 50% power for 1 to 2 minutes or till thickened, stirring every 15 seconds.", "Stir in vanilla.", "Pour into pot de creme cup or 6 ounce custard cup.", "Cover and chill for several hours or till firm.", "Garnish with whipped cream, if desired.", "NOTE:", "SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets-- semisweet chocolate, unsweetened chocolate, and sweet chocolate.", "The semisweet chocolate is made from chocolate that is just slight sweetened with sugar.", "Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar.", "And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings." ]
[Name] Banana Split Sundaes [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT2M [PrepTime] PT3M [TotalTime] PT5M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Banana Split Sundaes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/8", "1/2", "1/2", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["light corn syrup", "sweetened condensed milk", "vanilla", "vanilla ice cream", "strawberry ice cream", "chocolate ice cream", "unsalted butter", "peanuts", "banana"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1084.8 [FatContent] 53.0 [SaturatedFatContent] 28.5 [CholesterolContent] 116.3 [SodiumContent] 230.2 [CarbohydrateContent] 151.5 [FiberContent] 7.7 [SugarContent] 92.4 [ProteinContent] 17.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place chocolate in a 2 cup measure. Microwave, uncovered, on 100% power for 1 1/2 to 2 minutes or until melted, stirring once. Stir in corn syrup and sweetened condensed milk. Microwave, uncovered, on 100% power for 30 to 45 seconds or until heated through. Stir in vanilla. Slice banana in half lengthwise, then cut each slice in half. Top with the three flavors of ice cream. Pour warm topping over ice cream and sprinkle with peanuts.
[Name] Nutty Cheese Brulee [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Nutty Cheese Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1"] [RecipeIngredientParts] ["camembert cheese", "pecan pieces", "walnut pieces", "apples", "pear"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 307.3 [FatContent] 20.7 [SaturatedFatContent] 10.3 [CholesterolContent] 56.7 [SodiumContent] 358.0 [CarbohydrateContent] 20.2 [FiberContent] 4.0 [SugarContent] 14.9 [ProteinContent] 12.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Remove rind from cheese and place cheese cheese in the center of a nonmetal plate or small shallow baking dish. Spoon your favorite ice cream topping over the cheese. Sprinkle with pecans or walnuts. Cook uncovered in microwave on 100% power about 15 seconds or till cheese begins to melt and lose its shape. Serve immediately with flat bread or unsalted crackers and apple or pear slices.
[Name] Hot Chocolate Float [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Hot Chocolate Float 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/68/40/pic20twlG.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA] [RecipeIngredientParts] ["water", "chocolate-chip mint ice cream"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 111.4 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 148.2 [CarbohydrateContent] 23.4 [FiberContent] 1.0 [SugarContent] 18.4 [ProteinContent] 1.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a 2-cup measure microwave water, uncovered, on 100% power for 1 1/2 to 2 minutes or till steaming hot. Stir in cocoa mix. Pour into a mug. Top hot chocolate with a small scoop of ice cream. Serve immediately.
[Name] Baba Ghannouj ( Baba Ghanoush / Baba Gannoujh ) [AuthorId] 183756 [AuthorName] GothicGranola [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Baba Ghannouj ( Baba Ghanoush / Baba Gannoujh ) 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/68/42/picPnvRIT.jpg" [RecipeCategory] Vegetable [Keywords] ["Southwest Asia (middle East]", "Asian", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1/4", "1", "2", "2"] [RecipeIngredientParts] ["eggplant", "tahini", "lemon juice", "garlic clove", "black pepper", "cumin", "sesame seeds", "fresh parsley"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 98.2 [FatContent] 6.5 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 10.4 [CarbohydrateContent] 9.0 [FiberContent] 4.5 [SugarContent] 2.2 [ProteinContent] 3.3 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste],lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select.
[Name] Hummus #2 [AuthorId] 115621 [AuthorName] glitter [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Hummus #2 recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Southwest Asia (middle East]", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1", "1/4", "1/4", "1/4", "1", "3", "2", "1"] [RecipeIngredientParts] ["onions", "garlic", "fresh parsley", "basil", "oregano", "black pepper", "chickpeas", "lemon juice", "toasted sesame seeds", "cumin"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 52.1 [FatContent] 4.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 2.6 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] 1 cups [RecipeInstructions] ["GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt] In a small skillet, heat oil; saute onion and garlic until onion is softened.", "Add seasonings.", "Stir just long enough to soften parsley.", "In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth.", "Stir in onion and herb mixture; stir in sesame seeds.", "Spoon into serving bowl.", "Top with garnish if desired.", "VARIATIONS: - substitute 15-oz can Great Northern beans for chick peas." ]
[Name] Cheesy Vegetable Spread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Cheesy Vegetable Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegetable", "Low Cholesterol", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1/4", "1/4", "2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["farmer cheese", "plain yogurt", "lemon juice", "soy sauce", "apple", "carrot", "celery", "pecans", "currants", "toasted wheat germ", "curry powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.1 [FatContent] 3.9 [SaturatedFatContent] 0.5 [CholesterolContent] 2.7 [SodiumContent] 145.3 [CarbohydrateContent] 7.0 [FiberContent] 1.2 [SugarContent] 3.9 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] 1 cups [RecipeInstructions] In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Variations: - substitute shredded Cheddar for the farmer cheese Spread may be made in advance, and refrigerated 3-4 days.
[Name] Curried Yogurt Dip [AuthorId] 183756 [AuthorName] GothicGranola [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Curried Yogurt Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "2", "1", "1/2", "1/4", "1/8"] [RecipeIngredientParts] ["plain yogurt", "curry powder", "lemon juice", "honey", "black pepper"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 34.6 [FatContent] 1.6 [SaturatedFatContent] 1.0 [CholesterolContent] 6.0 [SodiumContent] 25.6 [CarbohydrateContent] 3.6 [FiberContent] 0.4 [SugarContent] 2.9 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Serve with fresh vegetables or pita crisps.
[Name] Herbed Garlic Croutons [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT16M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Herbed Garlic Croutons 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/68/48/picvsbvWR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/48/picuM6hpR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/48/pice0UDNs.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["margarine", "garlic", "basil", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 103.8 [FatContent] 11.4 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 133.2 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. VARIATIONS: - try other seasonings of your choice such as curry powder, cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350 deg F oven for 5 minutes.
[Name] Pita Crisps [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Pita Crisps 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/68/49/pickxh7b9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/49/picp5xQH0.jpg"] [RecipeCategory] Healthy [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "4"] [RecipeIngredientParts] ["margarine", "oregano", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 121.4 [FatContent] 3.7 [SaturatedFatContent] 1.3 [CholesterolContent] 4.4 [SodiumContent] 259.4 [CarbohydrateContent] 17.1 [FiberContent] 0.7 [SugarContent] 0.4 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat broiler.", "Split pitas horizontally into 2 rounds.", "Spread rough edges with margarine.", "Place on cookie sheet.", "In a small bowl, toss together oregano and Parmesan cheese.", "Sprinkle over margarine.", "Cut each bread into wedges.", "Broil about 5\" from heating element until crisp, about 2 minutes.", "Watch carefully!", "VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds.", "Serve alone or with dips or pates." ]
[Name] Vegetable Stock [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT1H50M [PrepTime] PT0S [TotalTime] PT1H50M [DatePublished] 2000-03-06T16:16:00Z [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] Stocks [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Vegan", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "2", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "carrot", "celery", "tomatoes", "potato", "turnip", "garlic", "water", "water", "bay leaf", "parsley", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.6 [FatContent] 3.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 30.8 [CarbohydrateContent] 9.2 [FiberContent] 1.7 [SugarContent] 2.5 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.
[Name] Chunky Garden Gazpacho [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Chunky Garden Gazpacho recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1", "1", "1", "1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["tomato sauce", "olive oil", "red wine vinegar", "honey", "tomatoes", "green pepper", "celery", "garlic", "cucumber", "scallion", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.0 [FatContent] 5.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 472.8 [CarbohydrateContent] 13.5 [FiberContent] 2.9 [SugarContent] 10.0 [ProteinContent] 2.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional] In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.
[Name] Batter Dipped Tofu [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 2000-03-06T16:16:00Z [Description] Make and share this Batter Dipped Tofu recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/2", "1/4", "1/4", "1/4", "1/4", "1", "1", "3", "2", "6", "6", "3/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["firm tofu", "unbleached flour", "toasted wheat germ", "thyme", "dill weed", "garlic powder", "paprika", "black pepper", "egg", "milk", "rice vinegar", "sugar", "water", "water", "soy sauce", "cornstarch", "gingerroot"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 218.8 [FatContent] 8.8 [SaturatedFatContent] 1.3 [CholesterolContent] 37.6 [SodiumContent] 431.8 [CarbohydrateContent] 28.5 [FiberContent] 1.3 [SugarContent] 15.6 [ProteinContent] 7.9 [RecipeServings] 5.0 [RecipeYield] 4 [RecipeInstructions] ["GINGER SAUCE:", "In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce.", "Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes.", "Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce.", "Cook mixture, stirring until clear and thickened.", "Remove pan from heat; stir in ginger.", "Use for Batter Dipped Tofu and Vegetable Stir fry.", "TOFU:", "While Ginger Sauce is simmering, cut tofu into 1\" squares about 1/4\" thick.", "Set aside.", "In a med bowl, combine flour, wheat germ, and seasonings.", "In a separate bowl, lightly beat egg.", "Add milk and hot pepper sauce.", "In a large skillet, heat oil.", "Piece by piece, dip tofu in flour, then in egg mixture, and again in flour.", "Saute until lightly browned, about 3 minutes on each side.", "Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce.", "Surround platter with curly lettuce leaves or large sprigs of parsley.", "VARIATIONS: - use egg white only" ]
[Name] Asian Vegetable Soup [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2000-03-06T16:17:00Z [Description] This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete, feel-free-to-improvise kind of recipe. When I've made things like this in the past, I treated it as a "clean out the fridge" experiment. I would think that shrimp, scallops or other fish or even chicken would work well in this (I've used shrimp and scallops in my own versions of this kind of recipe). [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "1", "2", "1", "1 1/2", "3", "1", "1", "1", "1", "1/2", "2", "1/2", "1/4", NA, "1", NA, NA, NA] [RecipeIngredientParts] ["onions", "scallions", "garlic cloves", "gingerroot", "soy sauce", "bok choy", "broccoli floret", "carrot", "mushroom", "peas", "buckwheat noodles", "firm tofu", "watercress leaf", "scallion", "celery leaves", "toasted sesame seeds", "lettuce", "watercress leaf"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 67.3 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 274.1 [CarbohydrateContent] 8.5 [FiberContent] 2.4 [SugarContent] 3.5 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup].
[Name] Meatless Mission Chili [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2000-03-06T16:17:00Z [Description] This is an adopted recipe that I've not yet had the chance to try. I have made similar vegetarian chilis before, and feel comfortable recommending it especially considerng the extant reviews, but would love more feedback from anyone else who might get to it before I do. Thanks! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/54/picDDKoKY.jpg" [RecipeCategory] Beans [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1/4", "1 1/2", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["garlic clove", "green bell pepper", "celery", "onion", "carrot", "zucchini", "tomatoes with juice", "kidney beans", "tomato sauce", "water", "chili powder", "basil", "oregano", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 222.9 [FatContent] 8.2 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 846.0 [CarbohydrateContent] 31.8 [FiberContent] 10.3 [SugarContent] 11.5 [ProteinContent] 8.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock.
[Name] Kartoffelsuppe (Potato Soup) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Kartoffelsuppe (Potato Soup) recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "4", "2", NA, "1", "1/2", "2", "2", NA] [RecipeIngredientParts] ["potatoes", "onion", "celery & leaves", "boiling water", "bay leaf", "salt", "butter", "milk", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 288.3 [FatContent] 17.2 [SaturatedFatContent] 7.4 [CholesterolContent] 32.4 [SodiumContent] 430.6 [CarbohydrateContent] 28.3 [FiberContent] 3.4 [SugarContent] 2.7 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil]. Ladle into soup bowls and sprinkle with chopped parsley.
[Name] Quick Pea Soup [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Quick Pea Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["margarine", "celery", "garlic", "onion", "white pepper", "low-fat milk", "nutmeg"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 310.5 [FatContent] 6.1 [SaturatedFatContent] 1.3 [CholesterolContent] 1.2 [SodiumContent] 423.4 [CarbohydrateContent] 47.8 [FiberContent] 15.1 [SugarContent] 18.5 [ProteinContent] 18.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms.
[Name] Pureed Vegetable Soup with Broccoli Florets [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Pureed Vegetable Soup with Broccoli Florets recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "2", "1/4", "1/2", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["potatoes", "celery", "carrots", "onion", "garlic", "black pepper", "thyme", "nutmeg", "broccoli florets", "milk", "soy sauce"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 179.4 [FatContent] 3.7 [SaturatedFatContent] 1.9 [CholesterolContent] 50.0 [SodiumContent] 342.2 [CarbohydrateContent] 31.1 [FiberContent] 4.1 [SugarContent] 3.9 [ProteinContent] 7.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.] While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed
[Name] Winter Carrot Soup [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Winter Carrot Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "Winter", "Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "4", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["carrots", "onion", "tomato paste", "soy sauce", "thyme", "cumin", "black pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 83.8 [FatContent] 3.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 506.7 [CarbohydrateContent] 13.5 [FiberContent] 3.2 [SugarContent] 7.5 [ProteinContent] 2.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] GARNISH: scallion curls or Herbed Garlic Croutons (optional]. In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump &amp; tender.
[Name] Pasta and Bean Soup [AuthorId] 64642 [AuthorName] Molly53 [CookTime] nan [PrepTime] PT0S [TotalTime] PT16M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Pasta and Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1/2", "3", "1", "1", "1", "3/4", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["elbow macaroni", "onion", "garlic", "green bell pepper", "water", "tomato paste", "chickpeas", "kidney beans", "black pepper", "summer savory", "thyme leaves", "cayenne pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 306.1 [FatContent] 7.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 795.8 [CarbohydrateContent] 49.9 [FiberContent] 11.1 [SugarContent] 7.4 [ProteinContent] 12.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Cook pasta in boiling water for about 6 minutes, until al dente.", "While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.", "Stir in onion, garlic, and green pepper.", "Saute till tender.", "Stir in remaining ingredients except macaroni.", "Cover and cook for 10 minutes.", "When pasta is done, drain well.", "Stir into other ingredients.", "Heat.", "Garnish if desired.", "Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper." ]
[Name] Moroccan Chickpea Soup [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Moroccan Chickpea Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/60/pic1BzSAh.jpg" [RecipeCategory] Vegetable [Keywords] ["Moroccan", "African", "Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "3", "1/3", "2", "1", "3/4", "1/2", "1/2", "1/4", "1/8", NA] [RecipeIngredientParts] ["carrots", "garlic cloves", "onion", "chickpeas", "tahini", "lemon juice", "fresh parsley", "cumin", "black pepper", "thyme leaves", "powdered turmeric", "cayenne pepper", "toasted sesame seeds", "garlic-flavored croutons"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 331.2 [FatContent] 17.9 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 356.5 [CarbohydrateContent] 36.4 [FiberContent] 8.1 [SugarContent] 2.9 [ProteinContent] 9.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 4-5 quart saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. •VARIATIONS: Substitute olive oil for safflower oil.
[Name] Savory Hamburger Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Savory Hamburger Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Savory", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "1/2", "2", "1/2", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["carrot", "onions", "water", "lean ground beef", "tomato sauce", "water", "dry red wine", "sugar", "salt", "garlic powder", "pepper", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.2 [FatContent] 14.0 [SaturatedFatContent] 6.1 [CholesterolContent] 81.1 [SodiumContent] 1079.4 [CarbohydrateContent] 12.8 [FiberContent] 3.1 [SugarContent] 8.5 [ProteinContent] 26.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a 1-quart casserole microwave sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve.
[Name] Stuffed Steak Roll [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:17:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to prepare this one soon, but I will modify the instructions for oven cooking instead of microwave. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "4", "1", "1/2", "2", "2", "1", "1", "2", "2", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["beef top round steak", "water", "butter", "margarine", "cornbread stuffing mix", "carrots", "green onions", "water", "Kitchen Bouquet", "butter", "margarine", "unbleached flour", "water", "dry sherry", "Kitchen Bouquet"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 259.0 [FatContent] 14.3 [SaturatedFatContent] 7.7 [CholesterolContent] 87.7 [SodiumContent] 166.8 [CarbohydrateContent] 4.0 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 26.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure microwave 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted. Stir in stuffing mix, carrot and green onion. Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook, uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. For the sauce, in a 2-cup measure microwave 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet, and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat.
[Name] Taco Salad II [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Taco Salad II recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "2", "1 1/2", "1", "1", "3", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["bulk pork sausage", "onions", "tomato sauce", "unbleached flour", "chili powder", "garlic powder", "lettuce", "carrot", "cherry tomatoes", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.8 [FatContent] 28.6 [SaturatedFatContent] 11.6 [CholesterolContent] 119.1 [SodiumContent] 2880.8 [CarbohydrateContent] 24.6 [FiberContent] 6.3 [SugarContent] 13.0 [ProteinContent] 37.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Crumble pork sausage into a 1-quart casserole.", "Stir in onion.", "Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once.", "Drain off fat.", "Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder.", "Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly.", "Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes.", "Top with sausage mixture, shredded cheese and taco chips" ]
[Name] Scrambled Eggs and Ham [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Scrambled Eggs and Ham 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/68/65/picZhNoiB.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/65/picTGaulQ.jpg"] [RecipeCategory] Very Low Carbs [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "4", "1/4", "1/4"] [RecipeIngredientParts] ["ham", "green onions", "butter", "margarine", "dried basil", "eggs", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 313.3 [FatContent] 22.6 [SaturatedFatContent] 10.9 [CholesterolContent] 419.9 [SodiumContent] 725.1 [CarbohydrateContent] 2.9 [FiberContent] 0.2 [SugarContent] 2.1 [ProteinContent] 23.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a 7-inch pie plate combine ham, green onion, butter or margarine and basil.", "Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through.", "Meanwhile, stir together beaten eggs and milk.", "Pour over ham mixture in pie plate.", "Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking.", "Sprinkle with cheese.", "Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted." ]
[Name] Pop-Up Pizza [AuthorId] 60989 [AuthorName] Bekah [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Pop-Up Pizza 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/68/66/picFKkAAy.jpg" [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/2", "1", "1/2", "1/8", "1", "1", "1", "1", "2", "1/2", "7", "1/2"] [RecipeIngredientParts] ["hamburger", "onion", "green pepper", "garlic clove", "oregano", "salt", "water", "milk", "flour", "eggs", "salt", "monterey jack cheese", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 409.2 [FatContent] 23.7 [SaturatedFatContent] 11.1 [CholesterolContent] 136.8 [SodiumContent] 494.7 [CarbohydrateContent] 16.7 [FiberContent] 1.1 [SugarContent] 1.6 [ProteinContent] 31.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. * FILLING . In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 min stirring occasionally. BATTER . In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth. ASSEMBLY *. Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400°F for 25-30 min or until puffed and brown.
[Name] Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/67/picV87SCZ.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "German", "European", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "2", "1/4", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["cucumber", "potatoes", "salt", "cold water", "white pepper", "heavy cream", "milk", "green onion", "dried dill weed", "fresh dill"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 402.4 [FatContent] 23.4 [SaturatedFatContent] 14.5 [CholesterolContent] 85.8 [SodiumContent] 636.7 [CarbohydrateContent] 43.5 [FiberContent] 5.2 [SugarContent] 3.1 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.
[Name] Orange-Glazed Ham [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-06T16:17:00Z [Description] This is a recipe that I adopted and I have made a couple of changes on it per Dreamgoddess' suggestions. I am putting the celery as an optional item, and making a note to use crushed pineapple in case you can't find the mandarin oranges with pineapple. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Low Cholesterol", "Healthy", "Microwave", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "11", "1", "1/8"] [RecipeIngredientParts] ["ham", "celery", "mandarin orange sections", "cornstarch", "ground ginger"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 133.1 [FatContent] 6.6 [SaturatedFatContent] 2.3 [CholesterolContent] 22.1 [SodiumContent] 396.9 [CarbohydrateContent] 13.8 [FiberContent] 0.6 [SugarContent] 12.1 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a 1 1/2-quart casserole microwave ham, celery, 1 T water, covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange sections with pineapple, reserving 1/3 cup liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired.
[Name] Orange Chicken [AuthorId] 69927 [AuthorName] Annie H [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:17:00Z [Description] This recipe was adopted from the RecipeZaar account. I've corrected it pretty extensively as follows: altered ingredients to allow for household allergies, and instructions for baking rather than microwaving. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "rice", "cinnamon", "chicken broth"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 676.0 [FatContent] 14.9 [SaturatedFatContent] 4.2 [CholesterolContent] 92.8 [SodiumContent] 475.2 [CarbohydrateContent] 90.9 [FiberContent] 1.7 [SugarContent] 10.8 [ProteinContent] 40.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Cut chicken into 1\" thick strips.", "Arrange rice in an even layer on the bottom of a 9\" round greased casserole dish. Arrange chicken to top rice. Pour 1 1/2 cup of chicken broth and 1 cup orange juice over chicken.", "Top chicken with orange rind and cinnamon, and salt to taste.", "Cover with foil and bake at 350°F for 1 hour, checking at 45 minutes for doneness.", "Serving suggestions: chilled cucumber salad; oven potatoes baked concurrently with the chicken; fruit salad tossed with creamy or citrus dressing." ]
[Name] Citrus-Buttered Lobster Tails [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT18M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Citrus-Buttered Lobster Tails recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["16", "1/2", "1/4", "1", "1/2", "1/8", "1", "1"] [RecipeIngredientParts] ["frozen lobster tails", "water", "butter", "margarine", "lemon juice", "salt", "ginger", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.6 [FatContent] 27.0 [SaturatedFatContent] 15.2 [CholesterolContent] 245.8 [SodiumContent] 817.1 [CarbohydrateContent] 7.2 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 54.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.] Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture.
[Name] Salmon Steaks with Wine Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT11M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Salmon Steaks with Wine Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "1/2", "1", "2", NA] [RecipeIngredientParts] ["salmon steaks", "butter", "margarine", "cornstarch", "white pepper", "half & half light cream", "dry white wine", "green seedless grape"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 449.5 [FatContent] 34.7 [SaturatedFatContent] 12.8 [CholesterolContent] 192.2 [SodiumContent] 147.3 [CarbohydrateContent] 4.5 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 26.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired.
[Name] Rice Pilaf [AuthorId] 53959 [AuthorName] looneytunesfan [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this 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/68/72/picNv9ftE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/72/picP6qz36.jpg"] [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Vegetable", "Vegan", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1", "2/3", "1/3", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["fresh mushrooms", "green onions", "butter", "margarine", "water", "long grain rice", "bell pepper", "salt", "dried sage", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 175.7 [FatContent] 6.1 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 349.7 [CarbohydrateContent] 27.1 [FiberContent] 1.3 [SugarContent] 1.1 [ProteinContent] 3.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a 1-quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes.
[Name] Herbed Tomato Soup [AuthorId] 68884 [AuthorName] newspapergal [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Herbed Tomato Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/73/picUm79ek.jpg" [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/8", "1", "1", "1", NA] [RecipeIngredientParts] ["onions", "butter", "margarine", "tomato sauce", "dried basil", "dried thyme", "pepper", "water", "instant chicken bouillon", "parmesan croutons"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 83.0 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 665.6 [CarbohydrateContent] 7.2 [FiberContent] 2.0 [SugarContent] 5.3 [ProteinContent] 1.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown.", "Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper.", "Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling.", "Stir in the water and instant chicken bouillon granules.", "Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through.", "Serve with the Parmesan Croutons." ]
[Name] Creamy Mushroom Soup [AuthorId] 102135 [AuthorName] icetea [CookTime] nan [PrepTime] PT0S [TotalTime] PT9M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Creamy Mushroom Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "2", "1", "1 1/2", "1 1/2", "1", "1/2", "1/8", "1", "2/3", "1/2", NA] [RecipeIngredientParts] ["onion", "parsley", "butter", "margarine", "mushrooms", "cornstarch", "Worcestershire sauce", "dry mustard", "pepper", "water", "sour cream", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 192.4 [FatContent] 17.4 [SaturatedFatContent] 10.3 [CholesterolContent] 45.2 [SodiumContent] 125.0 [CarbohydrateContent] 7.7 [FiberContent] 1.0 [SugarContent] 4.1 [ProteinContent] 3.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a 4-cup measure microwave the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base.
[Name] Asian Snow Peas and Carrots [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Asian Snow Peas and Carrots 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/68/75/picpNnvzR.jpg" [RecipeCategory] Vegetable [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1", "2", "3", "2", "1"] [RecipeIngredientParts] ["water", "soy sauce", "cornstarch", "carrot", "water", "snow pea pods", "walnuts", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 87.4 [FatContent] 6.7 [SaturatedFatContent] 1.7 [CholesterolContent] 5.0 [SodiumContent] 541.9 [CarbohydrateContent] 5.7 [FiberContent] 1.4 [SugarContent] 1.9 [ProteinContent] 2.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.(You can also just put this mixture in a saucepan and thicken it.]. Saute carrot in a little oil over medium heat. Add snow peas and walnuts. Saute till the vegetables are crisp-tender. Add soy sauce mixture and serve immediately.
[Name] Rice Stuffed Artichokes with Lemon Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:17:00Z [Description] I adapted another stuffed artichoke (one that uses bread crumbs) by Giada De Laurentiis to make this recipe. Although there is an alternate microwave method included in this adopted recipe, I recommend using Giada's stovetop method. [Images] character(0) [RecipeCategory] Microwave [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "4", NA, "1/2", "1/4", "2", "1/4", "1 1/2", "1/2", "2", "3/4", "1", "1"] [RecipeIngredientParts] ["artichokes", "lemon juice", "water", "carrot", "green onion", "butter", "margarine", "dried sage", "rice", "chicken broth", "lemon juice", "cornstarch", "white pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 754.8 [FatContent] 15.4 [SaturatedFatContent] 8.5 [CholesterolContent] 122.8 [SodiumContent] 438.4 [CarbohydrateContent] 137.5 [FiberContent] 10.3 [SugarContent] 4.2 [ProteinContent] 17.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Fill a large pot (a stock pot works well] with cold water; roll the lemon on the counter with your palm to \"loosen\" juices, then cut in half and squeeze the juice into the pot of water and toss in the squeezed lemon halves. Trim the artichokes: cut off the top quarter from the artichokes and discard, remove the bottom and tough outer layer of stem, snap off the tough outer leaves from the base, remove dark green areas of the base. Cut artichokes in quarters and remove the choke and small purple leaves. Add trimmed and quartered artichokes to the pot of water, cover, and simmer over medium heat until tender, about 45 minutes; drain and set aside to let cool. (Microwave method: cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Microwave, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing.] In a skillet over medium heat, melt the butter; saute the green onion and carrot for 5 to 7 minutes, until vegetables begin to brown. Stir in the ground sage, coating the vegetables well. Add the cooked rice and stir well, and saute for an additional 5 minutes; remove from heat. Preheat oven to 350 degrees F. Place artichoke quarters in a lightly buttered baking dish. Spoon rice stuffing onto each artichoke, sprinkle with Parmesan cheese. Bake at 350 degrees F for 10 minutes, until the Parmesan browns a little. Meanwhile, prepare the sauce: in a saucepan stir together the chicken broth, 2 teaspoons lemon juice, cornstarch, and white pepper. Heat over medium temperature for about 5 minutes or until thickened and bubbly. In another bowl, whisk HALF of the hot sauce mixture into the egg yolk, combine well; then return the yolk mixture into the remaining sauce mixture and simmer for about 2 to 3 minutes to desired consistency. Check sauce for any possibly needed additional salt and pepper. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes.
[Name] Onion and Bacon Pie [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Onion and Bacon Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/2", "3", "1", "1", "6", "2", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "salt", "unbleached flour", "shortening", "water", "bacon", "onions", "cumin", "salt", "pepper", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.6 [FatContent] 11.0 [SaturatedFatContent] 4.9 [CholesterolContent] 39.8 [SodiumContent] 658.7 [CarbohydrateContent] 40.1 [FiberContent] 1.9 [SugarContent] 2.8 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature.
[Name] Swiss-Sauced Broccoli [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-06T16:17:00Z [Description] This my adopted recipe. Very good, I didn't have swiss cheese so I used cheddar. I think I used about 1/2 cup. The cheese sauce turned out good, it's so fast doing everything in the microwave. The prep and cooking times are approximate. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/79/picI21O1w.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/79/picA0KLON.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/79/pic5v2wLX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/79/pic9yeVYg.jpg"] [RecipeCategory] Vegetable [Keywords] ["Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "2", "1/8", "2", "1 1/2", "1", "1", "1/3", "1/4 - 1/2"] [RecipeIngredientParts] ["fresh broccoli", "water", "salt", "butter", "margarine", "unbleached flour", "salt", "white pepper", "milk", "swiss cheese"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 138.5 [FatContent] 9.3 [SaturatedFatContent] 5.8 [CholesterolContent] 28.2 [SodiumContent] 326.6 [CarbohydrateContent] 8.3 [FiberContent] 2.0 [SugarContent] 1.0 [ProteinContent] 6.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, or slice thin crosswise. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Drain: Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure microwave butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper; Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded cheese till melted. Serve sauce atop broccoli.
[Name] Citrus Dumplings [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Citrus Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/4", "11", "1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["cornstarch", "cinnamon", "mandarin orange sections", "Bisquick", "sugar", "milk", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.6 [FatContent] 5.5 [SaturatedFatContent] 1.6 [CholesterolContent] 2.7 [SodiumContent] 400.6 [CarbohydrateContent] 68.9 [FiberContent] 2.1 [SugarContent] 47.5 [ProteinContent] 4.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings.
[Name] Pecan Pie Pastry [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Pecan Pie Pastry recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "3", NA, NA] [RecipeIngredientParts] ["unbleached flour", "pecans", "salt", "shortening", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 381.4 [FatContent] 29.7 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 291.3 [CarbohydrateContent] 25.8 [FiberContent] 2.2 [SugarContent] 0.7 [ProteinContent] 4.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a small mixing bowl stir together flour, chopped pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry.
[Name] Pecan Pudding [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:17:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe for stove/oven preparation instead of microwave. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/4", "2", "1/8", "1/4", NA] [RecipeIngredientParts] ["butter", "margarine", "egg", "dark corn syrup", "vanilla", "unbleached flour", "baking powder", "pecans", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.9 [FatContent] 18.0 [SaturatedFatContent] 5.3 [CholesterolContent] 108.3 [SodiumContent] 193.7 [CarbohydrateContent] 50.3 [FiberContent] 1.5 [SugarContent] 15.3 [ProteinContent] 5.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired.
[Name] Chile Con Queso [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Chile Con Queso recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["High In...", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1", "2", "1", NA] [RecipeIngredientParts] ["onion", "butter", "margarine", "American cheese spread", "tomatoes", "chili peppers", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 616.8 [FatContent] 44.5 [SaturatedFatContent] 27.9 [CholesterolContent] 115.0 [SodiumContent] 3270.8 [CarbohydrateContent] 21.9 [FiberContent] 1.1 [SugarContent] 2.6 [ProteinContent] 33.6 [RecipeServings] 2.0 [RecipeYield] 1 cup of dip [RecipeInstructions] In a small nonmetal bowl microwave the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips.
[Name] Irish Coffee [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT4M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Irish Coffee recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "St. Patrick's Day", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", NA, NA] [RecipeIngredientParts] ["water", "instant coffee crystals", "brown sugar"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 73.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.9 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping.
[Name] Amaretto Coffee [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:17:00Z [Description] This recipe came to me by way of the Recipe Adoption. I hope that you will enjoy as much as I do!!!!
[Name] Lemon Spice Tea [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Lemon Spice Tea 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/68/86/picLzDxii.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/86/picGlYEDa.jpg"] [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "2", "2", NA] [RecipeIngredientParts] ["water", "honey", "lemons", "cinnamon sticks", "tea bags", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 34.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.7 [CarbohydrateContent] 9.3 [FiberContent] 0.2 [SugarContent] 8.8 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired.
[Name] Glogg [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Glogg recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Weeknight", "Microwave"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 3/4", "1/4", "2", "1"] [RecipeIngredientParts] ["cinnamon stick", "whole cloves", "cardamom pod", "sweet red wine", "raisins", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.7 [CarbohydrateContent] 10.8 [FiberContent] 0.2 [SugarContent] 5.9 [ProteinContent] 0.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth.", "In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag.", "Cook, uncovered, on medium about 6 minutes or till heated through, but not boiling.", "Cover and let stand at room temperature for 2 to 3 hours to develop more flavor.", "Reheat wine mixture on medium for about 6 minutes or until heated through, but not boiling.", "Remove spice bag.", "Add some almonds to each mug.", "Serve." ]
[Name] Hot Buttered Rum [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Hot Buttered Rum 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/68/88/picNRKzvN.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1 1/2", "1/2", NA] [RecipeIngredientParts] ["brown sugar", "butter", "margarine", "cinnamon", "nutmeg", "water", "rum", "lemon slice"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 250.3 [FatContent] 7.6 [SaturatedFatContent] 4.8 [CholesterolContent] 20.1 [SodiumContent] 76.7 [CarbohydrateContent] 13.6 [FiberContent] 0.1 [SugarContent] 13.4 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Microwave, uncovered, on 100% power for 3 to 4 minutes or until steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired.
[Name] Farmers Breakfast [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Farmers Breakfast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["German", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "3", "3", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["potatoes", "bacon", "eggs", "milk", "salt", "ham", "tomatoes", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.2 [FatContent] 6.5 [SaturatedFatContent] 2.2 [CholesterolContent] 178.4 [SodiumContent] 895.3 [CarbohydrateContent] 40.5 [FiberContent] 5.4 [SugarContent] 3.6 [ProteinContent] 17.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly browned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

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