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[Name] Cake Brownies [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Cake Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "4", "2", "2", "2", "1", "1/2", "1", "1/2", "3", "1/3", "1", "1", "1"] [RecipeIngredientParts] ["butter", "water", "flour", "sugar", "eggs", "baking soda", "buttermilk", "vanilla", "butter", "buttermilk", "confectioners' sugar", "walnuts", "vanilla"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 256.2 [FatContent] 16.2 [SaturatedFatContent] 6.1 [CholesterolContent] 36.2 [SodiumContent] 135.9 [CarbohydrateContent] 26.7 [FiberContent] 1.1 [SugarContent] 17.3 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Grease and flour a 9 x 13 baking pan.", "Mix butter, oil, water and cocoa together in small sauce pan.", "Bring to boil.", "Add this mixture to flour and sugar and beat until smooth.", "Add eggs, baking soda, buttermilk and vanilla.", "Mix well.", "Pour into prepared baking pan.", "Bake 20 minutes.", "Prepare frosting while brownies are baking.", "Put all frosting ingredients in medium saucepan and heat.", "Do not boil.", "Frost immediately after removing from oven.", "Cut into squares when cool." ]
[Name] Caramel Brownies [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT26M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Caramel Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["14", "1/3", "8", "6", "4", "1", "1", "1", "1/2", "2", "6", "1"] [RecipeIngredientParts] ["evaporated milk", "butter", "eggs", "sugar", "flour", "baking powder", "salt", "vanilla", "chocolate chips", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 260.6 [FatContent] 13.3 [SaturatedFatContent] 5.9 [CholesterolContent] 39.2 [SodiumContent] 141.7 [CarbohydrateContent] 35.0 [FiberContent] 1.4 [SugarContent] 27.0 [ProteinContent] 3.9 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first.
[Name] Chocolate Marshmallow Bars [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT18M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Chocolate Marshmallow Bars 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/68/92/picXg0DPu.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1", "2", "1/2", "1", "1", "16"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "flour", "vanilla", "pecans", "marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 210.5 [FatContent] 13.2 [SaturatedFatContent] 5.4 [CholesterolContent] 41.7 [SodiumContent] 56.2 [CarbohydrateContent] 23.3 [FiberContent] 1.4 [SugarContent] 16.9 [ProteinContent] 2.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. Cool slightly and cut into bars.
[Name] Chocolate Mint Sticks [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Chocolate Mint Sticks recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1", "2", "1/2", "1/2", "1/2", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "butter", "sugar", "flour", "butter", "heavy cream", "confectioners' sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 91.1 [FatContent] 5.6 [SaturatedFatContent] 2.9 [CholesterolContent] 19.5 [SodiumContent] 32.5 [CarbohydrateContent] 10.2 [FiberContent] 0.6 [SugarContent] 8.1 [ProteinContent] 1.2 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. Prepare frosting. Melt chocolate and butter together in small pan over low heat. When filling is completely firm, spread frosting mixture on top. Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips.
[Name] Chocolate Munchies [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Chocolate Munchies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "8", "1", "3/4", "1/2", "3/4", "1/2", "1/2", "1/3", "1", "2", "1/2", "1 1/4", "1"] [RecipeIngredientParts] ["marshmallows", "water", "flour", "sugar", "salt", "baking soda", "butter", "brown sugar", "egg", "vanilla", "quick-cooking oats", "pecans"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 84.2 [FatContent] 4.9 [SaturatedFatContent] 2.0 [CholesterolContent] 9.0 [SodiumContent] 69.8 [CarbohydrateContent] 10.0 [FiberContent] 0.7 [SugarContent] 6.3 [ProteinContent] 1.0 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle.
[Name] Toffee Chip Squares [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Toffee Chip Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1", "2 3/4", "1/2", "6", "3", "1", NA] [RecipeIngredientParts] ["butter", "brown sugar", "vanilla", "flour", "baking powder", "butter", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.0 [FatContent] 2.9 [SaturatedFatContent] 1.8 [CholesterolContent] 6.0 [SodiumContent] 24.1 [CarbohydrateContent] 10.6 [FiberContent] 0.2 [SugarContent] 7.7 [ProteinContent] 0.5 [RecipeServings] 96.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle.
[Name] Mocha Cookies [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:17:00Z [Description] Make and share this Mocha Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "1/4", "1", "1 1/2", "2", "1", "1/2", "1/2", "2", "1", "12"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "egg", "flour", "instant coffee", "baking powder", "salt", "cinnamon", "vanilla", "walnuts"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 133.6 [FatContent] 7.7 [SaturatedFatContent] 3.5 [CholesterolContent] 12.7 [SodiumContent] 64.4 [CarbohydrateContent] 16.3 [FiberContent] 0.9 [SugarContent] 10.9 [ProteinContent] 1.7 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours]. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool.
[Name] Fudge Brownies [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Fudge Brownies 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/68/97/picoijhaX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/68/97/pica4B7eR.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "4", "4", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "eggs", "salt", "sugar", "flour", "baking powder", "vanilla", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 146.1 [FatContent] 9.5 [SaturatedFatContent] 4.6 [CholesterolContent] 37.1 [SodiumContent] 59.3 [CarbohydrateContent] 15.2 [FiberContent] 0.9 [SugarContent] 11.3 [ProteinContent] 1.8 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325. Grease a 9\" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blend and set aside to cool. Beat eggs until light yellow; add salt, sugar, flour, and baking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting.
[Name] White Chocolate Brownies II [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [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] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "8", "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "white chocolate", "eggs", "sugar", "vanilla", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 161.4 [FatContent] 8.5 [SaturatedFatContent] 5.1 [CholesterolContent] 25.8 [SodiumContent] 14.6 [CarbohydrateContent] 19.3 [FiberContent] 0.7 [SugarContent] 14.3 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 25 brownies [RecipeInstructions] Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.
[Name] Uberbackener Spinat Mit Kase (Baked Spinach with Cheese) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT28M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Uberbackener Spinat Mit Kase (Baked Spinach with Cheese) recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "1/2", "1/2", "1", "1/8", "1/4"] [RecipeIngredientParts] ["spinach", "butter", "onion", "garlic", "salt", "paprika", "nutmeg", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.2 [FatContent] 23.6 [SaturatedFatContent] 14.7 [CholesterolContent] 61.0 [SodiumContent] 585.2 [CarbohydrateContent] 8.6 [FiberContent] 3.4 [SugarContent] 2.2 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles.
[Name] Peanut Butter Chip Cookies [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Peanut Butter Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "3/4", "1/2", "2", "1 1/2", "1", "1", "6"] [RecipeIngredientParts] ["butter", "brown sugar", "chunky peanut butter", "eggs", "flour", "baking soda", "salted peanuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 107.6 [FatContent] 6.9 [SaturatedFatContent] 2.5 [CholesterolContent] 13.9 [SodiumContent] 96.0 [CarbohydrateContent] 10.2 [FiberContent] 0.9 [SugarContent] 5.7 [ProteinContent] 2.6 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack.
[Name] Dip and Sprinkle Cookies [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT8M [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Dip and Sprinkle Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/3", "1/4", "1", "2/3", "1", "1", "1", "6", "3", "1", NA] [RecipeIngredientParts] ["flour", "salt", "butter", "sugar", "vanilla", "butter", "hot water", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.8 [FatContent] 5.8 [SaturatedFatContent] 2.9 [CholesterolContent] 13.2 [SodiumContent] 43.8 [CarbohydrateContent] 5.0 [FiberContent] 0.5 [SugarContent] 3.9 [ProteinContent] 0.8 [RecipeServings] 60.0 [RecipeYield] nan [RecipeInstructions] Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. Shape dough into two logs, each 1 1/2-inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. Preheat oven to 350°. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour.
[Name] Kisses [AuthorId] 49163 [AuthorName] Ann Marie F [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Kisses recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "14", NA] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "flour", "confectioners' sugar"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 80.5 [FatContent] 4.9 [SaturatedFatContent] 2.8 [CholesterolContent] 9.5 [SodiumContent] 26.5 [CarbohydrateContent] 8.4 [FiberContent] 0.3 [SugarContent] 4.7 [ProteinContent] 0.9 [RecipeServings] 60.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar, beating well. Add vanilla and flour, and mix well. Chill dough for one hour. Preheat oven to 375. Pinch off a piece of dough. Roll into ball with palms of hands and then flatten. Dough should not be thick. Put kiss in center. Bring dough up, shaping around kiss to cover completely. Place onto ungreased cookie sheet one inch apart and bake for 12-15 minutes, until just starting to brown. Roll in confectioner's sugar when cool.
[Name] White Gazpacho [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT5M [PrepTime] PT2H [TotalTime] PT2H5M [DatePublished] 2000-03-06T16:18:00Z [Description] A different version of the classic chilled soup for you to try. :) Prep time includes chilling. An adoped recipe. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "16", "2", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["chicken broth", "vegetable broth", "cucumbers", "sour cream", "lemon juice", "garlic granules", "fresh ground pepper", "salt", "crouton"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 207.9 [FatContent] 17.3 [SaturatedFatContent] 10.6 [CholesterolContent] 35.1 [SodiumContent] 299.8 [CarbohydrateContent] 9.8 [FiberContent] 0.8 [SugarContent] 3.0 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pare and seed cucumbers; cut into cubes so that you have about 3 cups of cubed cucumber. In blender (preferably] or food processor, blend cucumber with 1/2 cup broth until smooth. In medium bowl, combine cucumber mixture, remaining broth, sour cream, lemon juice, granulated garlic, and pepper; mix well. Season to taste with salt. Chill in refrigerator for at least 2 hours. Garnish as desired. Keep any left over soup in refrigerator.
[Name] Shrimp Spread II [AuthorId] 157248 [AuthorName] Lois M [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-06T16:18:00Z [Description] I adopted this recipe, but it is the same as one I make, I have used crab meat in it and I have also used ham flakes, great spread on crackers, or in celery stalks [Images] character(0) [RecipeCategory] Spreads [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1/4", "1/2", NA, "1", "1", "1/4", "1/8"] [RecipeIngredientParts] ["cream cheese", "lemon juice", "shrimp", "green onion", "Worcestershire sauce", "pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1652.9 [FatContent] 156.9 [SaturatedFatContent] 87.8 [CholesterolContent] 642.7 [SodiumContent] 2207.8 [CarbohydrateContent] 24.5 [FiberContent] 0.4 [SugarContent] 16.8 [ProteinContent] 42.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs.
[Name] Scandinavian Raspberry Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Scandinavian Raspberry 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/69/06/6906.jpg" [RecipeCategory] Fruit [Keywords] ["Scandinavian", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["20", "1/2", "1/4", "1", "3/4", NA, NA, NA, NA] [RecipeIngredientParts] ["red raspberries", "lemon juice", "cornstarch", "mint leaf", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 68.1 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 12.3 [FiberContent] 4.7 [SugarContent] 4.8 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs.
[Name] Minted Melon Mold [AuthorId] 78808 [AuthorName] Pianolady [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] I adopted this as part of the Recipezaar orphaned recipes adoption fair :-) I will make it soon and add any adjustments I find necessary... any input from any of you will be greatly appreciated!!
[Name] Coconut Cream Dressing [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Coconut Cream Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Coconut [Keywords] ["Fruit", "Nuts", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1"] [RecipeIngredientParts] ["sour cream", "flaked coconut", "honey", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.5 [FatContent] 3.6 [SaturatedFatContent] 2.4 [CholesterolContent] 6.3 [SodiumContent] 12.2 [CarbohydrateContent] 3.8 [FiberContent] 0.1 [SugarContent] 3.0 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers.
[Name] Celery Seed Dressing II [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:18:00Z [Description] -------------------------Adopted Recipe------------------------- &quot;Cooking&quot; time is refrigeration time. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "lemon juice", "cider vinegar", "dry mustard", "salt", "celery seed"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 347.8 [FatContent] 27.6 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 291.8 [CarbohydrateContent] 26.8 [FiberContent] 0.2 [SugarContent] 25.4 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In blender container, combine all ingredients except oil and celery seeds; blend until smooth. On low speed, continue blending, slowly adding oil. Pour into container you will refrigerate dressing in, and stir in celery seed. Chill to blend flavors. Suggested Serving: Serve with all types of fresh fruit salads.
[Name] Gefullt Krautroladen (Stuffed Cabbage Rolls) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] In trying to track down the origin of this particular recipe, I found it duplicated at free recipe sites all over the world. Although stuffed cabbage rolls are common in many countries, apparently this one is German. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "German", "European", "Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3", "2", "1", "1/2", "3/4", "2 1/2", "5", "1/2", "2", "2", "1/4", "1/2", "2 1/2", "1", "2 1/2", "1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["brown rice", "water", "salt", "marjoram", "pepper", "onions", "paprika", "garlic", "eggs", "parsley", "cabbage", "tomatoes", "vermouth", "beef broth", "tomato paste", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.4 [FatContent] 15.1 [SaturatedFatContent] 2.5 [CholesterolContent] 62.0 [SodiumContent] 999.0 [CarbohydrateContent] 61.8 [FiberContent] 9.2 [SugarContent] 12.7 [ProteinContent] 11.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl cover brown rice with hot water and soak for 3 hours; drain. In a 2-quart saucepan combine the soaked rice, 3 cups water, and 1 1/2 teaspoons salt, and simmer covered for 40 minutes or until the liquid is absorbed. Add the dill seed, marjoram, and 1/2 teaspoon pepper. In a large skillet over medium high temperature saute the chopped onion in 3 tablespoons oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Remove from heat and set aside. Preheat oven to 325 degrees F. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened; drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 tablespoons of the rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 tablespoons vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper; simmer the mixture for 5 minutes, stirring occasionally, and adjust seasonings to taste. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours, basting the rolls 4 to 5 times during cooking. Let the dish cool, then cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. (An adopted recipe.]
[Name] Perfection Salad [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H1M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Perfection Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/3", "2 3/4", "1/2", "1/4", "1/2", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["unflavored gelatin", "lemon juice", "water", "sugar", "cider vinegar", "salt", "cabbage", "celery", "green pepper", "pimientos"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 72.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 168.8 [CarbohydrateContent] 16.4 [FiberContent] 1.3 [SugarContent] 14.4 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves. Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold. Chill until set, about 3 hours or overnight. Refrigerate leftovers.
[Name] Linguine Tuna Salad [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2000-03-06T16:18:00Z [Description] I adopted this this interesting pasta salad recipe from the Recipezaar account and only slightly changed it. Cooking time is time to cook the linguine. Preparation time does not include refrigeration time. Enjoy this colorful salad! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/13/picAocs2p.jpg" [RecipeCategory] Tuna [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "1/4", "1/4", "1/4", "1", "1", "1", "2", "10", "2"] [RecipeIngredientParts] ["linguine", "lemon juice", "light olive oil", "green onion", "sugar", "seasoning salt", "tuna", "frozen green peas", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 214.7 [FatContent] 7.6 [SaturatedFatContent] 1.3 [CholesterolContent] 12.9 [SodiumContent] 48.0 [CarbohydrateContent] 23.9 [FiberContent] 2.3 [SugarContent] 4.0 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Break linguine lengthwise into thirds and cook according to package directions; drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian seasoning, and salt, mix well. Add HOT linguine; toss. Flake tuna with a fork, then stir tuna and thawed peas into the linguine mixture. Gently toss in chopped tomatoes. Cover; chill several hours or overnight to blend flavors. Serve cold. Refrigerate any leftovers.
[Name] Chicken Salad Supreme [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Chicken Salad Supreme 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/69/14/picW0np29.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/14/picZL1tTw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/14/pice3LWss.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/14/pic5Fp7V5.jpg"] [RecipeCategory] Chicken [Keywords] ["Oranges", "Poultry", "Grapes", "Citrus", "Fruit", "Nuts", "Meat", "Lactose Free", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", NA, "1/4", "4", "1", "1", "3/4", "1/2", NA] [RecipeIngredientParts] ["mayonnaise", "lime juice", "salt", "ground nutmeg", "mandarin oranges", "green seedless grape", "celery", "lettuce"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 386.3 [FatContent] 16.4 [SaturatedFatContent] 3.1 [CholesterolContent] 105.0 [SodiumContent] 122.9 [CarbohydrateContent] 22.1 [FiberContent] 3.8 [SugarContent] 15.3 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; mix well. Chill. Serve on Lettuce leaves. Refrigerate leftovers.
[Name] Low Calorie Lemonade [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Low Calorie Lemonade 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/69/16/picIsPKBz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/16/8hpz8N2URFSjYMemfxMw_LowCalorieLemonade-ZAAR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/16/cWdEyWx4SF2w5xgqrvGd_awaldes%20004.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/16/picHwnwJD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/16/picSwRAGH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/16/picdkEcW7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/16/picTVBM38.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/16/picqf6KvQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/16/picLrUFYR.jpg" ] [RecipeCategory] Beverages [Keywords] ["Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["cold water", "lemon juice", "sugar substitute"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 13.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 3.7 [FiberContent] 0.1 [SugarContent] 2.2 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a blender.Blend for 30-45 seconds. Adjust sugar to your taste if needed, garnish with a wedge of Lemon, Lime or Orange. Add additional ice. (optional].
[Name] Fruit Medley Punch [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Fruit Medley Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "20", "3", "3", "1", "6", "1", "1"] [RecipeIngredientParts] ["frozen strawberries", "water", "lemon juice", "sugar", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 11.1 [CarbohydrateContent] 44.3 [FiberContent] 1.6 [SugarContent] 40.7 [ProteinContent] 0.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare Ice Ring, if used in advance. In a blender container, puree straw- berries. In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dis- solves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired.
[Name] Della Robbia Ice Ring [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] Start the day before by freezing 1" of liquid in the ice ring pan.
[Name] Grilled Fish in Foil [AuthorId] 101823 [AuthorName] Ms B. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] I adopted this recipe from the Recipezaar account. Last summer, I prepared this recipe with a few changes (as stated in the comment section below) and really enjoyed it. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/19/q2mTlZ6TOu5HT2DTSUgS_food-2016-05-047115.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/19/V2crQV22Qk6gnLiYxc8h_food-2016-05-047118.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/19/XEcw6vY3QROIYm3UkksO_food-2016-05-047107.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/19/pics2y5vq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/19/picy0enAU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/19/picwG7bdS.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/19/01476587298.jpeg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1", "1", "1/4", NA, "1"] [RecipeIngredientParts] ["margarine", "butter", "lemon juice", "parsley", "dill weed", "salt", "pepper", "paprika", "onion"] [AggregatedRating] 5.0 [ReviewCount] 31.0 [Calories] 184.8 [FatContent] 6.7 [SaturatedFatContent] 1.4 [CholesterolContent] 62.3 [SodiumContent] 738.1 [CarbohydrateContent] 3.8 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 26.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers.
[Name] Shrimp &amp; Scallop Kabobs [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Shrimp &amp; Scallop Kabobs recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "2", "2", "1", "1", "2"] [RecipeIngredientParts] ["raw shrimp", "sea scallops", "lemon juice", "soy sauce", "garlic cloves", "crystallized ginger", "ginger", "onion powder", "pineapple chunks", "zucchini"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 371.9 [FatContent] 20.2 [SaturatedFatContent] 2.7 [CholesterolContent] 140.2 [SodiumContent] 909.7 [CarbohydrateContent] 17.9 [FiberContent] 1.2 [SugarContent] 12.2 [ProteinContent] 30.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel and devein shrimp. Drain pineapple chunks. (Use imported soy sauce if available for better taste. Use domestic if that is all that is available]. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers.
[Name] Marinated Ginger Chicken [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Marinated Ginger Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["frying chickens", "lemon juice", "soy sauce", "gingerroot", "ginger", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 994.6 [FatContent] 78.7 [SaturatedFatContent] 18.2 [CholesterolContent] 256.2 [SodiumContent] 1245.0 [CarbohydrateContent] 3.9 [FiberContent] 0.3 [SugarContent] 1.1 [ProteinContent] 65.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers
[Name] Eier in Gruner Sosse (Eggs in Green Sauce) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Eier in Gruner Sosse (Eggs in Green Sauce) recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "9", "1/2", "1/4", "1/2", "1 1/2"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "lemon", "eggs", "salt", "pepper", "sugar", "fresh herbs"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 278.4 [FatContent] 22.1 [SaturatedFatContent] 10.1 [CholesterolContent] 448.4 [SodiumContent] 496.8 [CarbohydrateContent] 4.4 [FiberContent] 0.4 [SugarContent] 3.3 [ProteinContent] 15.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve.
[Name] Whiskey Sour Sirloin [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Whiskey Sour Sirloin recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "Weeknight" [RecipeIngredientQuantities] ["3", "1/3", "1/3", "1/4", "1/4", "1", "12", "1", "1"] [RecipeIngredientParts] ["lemon juice", "onion", "peppercorns", "salt", "orange"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 128.2 [FatContent] 9.2 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 388.2 [CarbohydrateContent] 6.3 [FiberContent] 0.8 [SugarContent] 4.0 [ProteinContent] 0.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] When getting the steak look for a good piece that is about 2-inches thick. Place steak in shallow baking dish. In small saucepan combine remaining ingredients except orange. Over low heat, simmer 5 minutes; pour over meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning occasionally. Remove meat from marinade; grill or broil as desired. Heat remaining marinade and serve with steak.
[Name] Quick Barbecue Sauce [AuthorId] 53959 [AuthorName] looneytunesfan [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Quick Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "1/4", "1/4", "1", "1", "1/8"] [RecipeIngredientParts] ["onion", "garlic clove", "butter", "margarine", "catsup", "brown sugar", "lemon juice", "Worcestershire sauce", "prepared mustard"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 348.0 [FatContent] 12.1 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 1566.7 [CarbohydrateContent] 63.4 [FiberContent] 0.9 [SugarContent] 56.5 [ProteinContent] 2.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure, microwave margarine on full power (high] 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high] 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high] 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high] 4 to 5 minutes. to blend flavors. Proceed as above.
[Name] Zesty Barbecued Ribs [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:18:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe. [Images] character(0) [RecipeCategory] Meat [Keywords] ["High Protein", "High In...", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1/2", "1", "1/2", "1/4", "1/4", "1", "1/4", "1/8"] [RecipeIngredientParts] ["catsup", "lemon juice", "brown sugar", "prepared mustard", "onion", "butter", "margarine", "Worcestershire sauce", "garlic clove", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 2036.0 [FatContent] 145.4 [SaturatedFatContent] 55.3 [CholesterolContent] 568.9 [SodiumContent] 1626.4 [CarbohydrateContent] 43.3 [FiberContent] 0.6 [SugarContent] 38.3 [ProteinContent] 133.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers.
[Name] Fresh Strawberry Pie [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2000-03-06T16:18:00Z [Description] Adopted recipe. This makes a nice, full pie. I would recommend using a higher sided pie plate to avoid any spill-over. You can make the pie shell and clean and hull the berries while the sugar mix cools to save some time.Prep. time is apprx. I forgot to time myself when I made it. oops. Cooking time is actually chilling time.My girls both loved this. It was equally good with or without the whipped cream.You could top it with whipped cream and decorate with additional strawberries if desired. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["1", "1 1/4", "1", "3", "1", "2", "1 1/2"] [RecipeIngredientParts] ["sugar", "cornstarch", "lemon juice", "strawberry gelatin", "fresh strawberries", "water"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 321.4 [FatContent] 8.1 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 174.4 [CarbohydrateContent] 61.6 [FiberContent] 2.7 [SugarContent] 46.1 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. Remove from heat, add gelatin and stir until dissolved. Cool to room temperature. While mix cools, bake pie crust (if necessary] and clean and hull strawberries. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers.
[Name] Frozen Lemon Cream Pie [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Frozen Lemon Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Freezer", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/2", "2", "1/4", "1/2"] [RecipeIngredientParts] ["9-inch graham cracker crust", "eggs", "sugar", "sugar", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 453.7 [FatContent] 27.1 [SaturatedFatContent] 12.0 [CholesterolContent] 160.1 [SodiumContent] 277.6 [CarbohydrateContent] 49.0 [FiberContent] 0.6 [SugarContent] 36.6 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Separate Eggs.", "Be sure to use only Grade A Uncracked Eggs!", "In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice.", "In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form.", "Fold egg white mixture into lemon juice mixture; fold in half the whipped cream.", "Fold in remaining whipped cream.", "Spoon into prepared crust.", "Freeze at least 3 hours or until firm.", "Serve more whipped cream or Blueberry 'n' Spice Sauce." ]
[Name] Lemon Ice Cream [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Lemon Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["3", "14", "1/2", NA, "2"] [RecipeIngredientParts] ["sweetened condensed milk", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 259.2 [FatContent] 18.7 [SaturatedFatContent] 11.4 [CholesterolContent] 118.0 [SodiumContent] 59.2 [CarbohydrateContent] 20.1 [FiberContent] 0.0 [SugarContent] 18.3 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Whip Whipping Cream and set aside. In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk], lemon juice and food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover, freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce.
[Name] Frozen Lemon Souffle [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT13H [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Frozen Lemon Souffle recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Weeknight", "Freezer"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "1", "2/3", "3", "1/2"] [RecipeIngredientParts] ["sugar", "cornstarch", "unflavored gelatin", "water", "lemon juice", "lime juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 364.1 [FatContent] 14.8 [SaturatedFatContent] 9.2 [CholesterolContent] 54.3 [SodiumContent] 47.1 [CarbohydrateContent] 56.8 [FiberContent] 0.1 [SugarContent] 50.8 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green]. Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil \"collar\" securely around rim of 1-qt souffle dish. Pour mixture into dish. Freeze 6 hours or overnight. Remove \"collar\". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen.
[Name] Sourdough Honey Whole Wheat Bread [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT35M [PrepTime] PT2M [TotalTime] PT37M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Sourdough Honey Whole Wheat Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/30/picMAlVTi.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/30/picinDv5k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/30/pic4UNw0z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/30/picTWjq3D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/30/picuPQQgV.jpg" ] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "2/3", "1/2", "1 1/2", "4"] [RecipeIngredientParts] ["active dry yeast", "water", "salt", "honey", "shortening", "whole wheat flour"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 2356.0 [FatContent] 32.1 [SaturatedFatContent] 7.0 [CholesterolContent] 0.0 [SodiumContent] 2355.1 [CarbohydrateContent] 490.1 [FiberContent] 54.9 [SugarContent] 141.2 [ProteinContent] 68.8 [RecipeServings] nan [RecipeYield] 1-2 loaves [RecipeInstructions] ["Dissolve yeast in 1 cup warm water.", "Mix yeast, starter, honey, salt and shortening with 3 cups flour.", "Add more flour as needed to make a stiff dough.", "Knead 150 strokes on a floured surface and place in a greased bowl.", "Cover and let rise 1 to 1 1/2 hours until doubled in size.", "Punch down, let double again.", "Punch down and roll into tight loaf.", "Grease and place in bread pan.", "Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped." ]
[Name] Hamburger Soup II [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT10H [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Hamburger Soup II recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "Weeknight" [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "1", "2", "3"] [RecipeIngredientParts] ["lean ground beef", "onion", "carrot", "celery", "cabbage", "tomato paste", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 170.3 [FatContent] 8.7 [SaturatedFatContent] 3.5 [CholesterolContent] 55.4 [SodiumContent] 322.5 [CarbohydrateContent] 4.3 [FiberContent] 1.1 [SugarContent] 2.2 [ProteinContent] 17.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In skillet, brown hamburger adn drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time.
[Name] Gegrillte Bratwurst (Grilled Bratwurst) [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Gegrillte Bratwurst (Grilled Bratwurst) 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/69/32/picvRbVwJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/32/picX2wiJr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/32/picFUg39l.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/32/pichC9DgJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/32/piccThbeH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/32/picdwcXh8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/32/picThPuDd.jpg"] [RecipeCategory] German [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "6", "4", "6", NA] [RecipeIngredientParts] ["beer", "onion", "peppercorns", "cloves", "German mustard"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 483.2 [FatContent] 27.3 [SaturatedFatContent] 8.8 [CholesterolContent] 62.9 [SodiumContent] 1032.3 [CarbohydrateContent] 36.4 [FiberContent] 1.6 [SugarContent] 1.8 [ProteinContent] 17.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place bratwursts, beer, onion, peppercorns, and cloves, optional in a 3-quart saucepan. Simmer for 10 minutes, drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, and sprinkle with water while browning to crisp skin. Serve in hard rolls with German style mustard.
[Name] Burgoo [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] Burgoo is a savory stew made from a varying array of ingredients, often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. The current self-proclaimed center of the burgoo universe is Owensboro, Kentucky. It is believed that the word "burgoo" originated during the 17th century on the high seas. Sailors subsisted on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book "Adventures by Sea" by Edward Coxere. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Weeknight", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "2", "12", "1", "1/4", "6", "2", "1", "2", "1", "1", "1", "2", "1/4", "4", "2", "1", "4", "2", "10", "2/3"] [RecipeIngredientParts] ["broiler chickens", "beef shank", "water", "salt", "pepper", "bacon", "tomatoes", "potato", "carrots", "onion", "celery", "green pepper", "dark brown sugar", "whole cloves", "garlic", "bay leaf", "corn", "butter beans", "frozen cut okra", "unbleached all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.9 [FatContent] 14.0 [SaturatedFatContent] 4.0 [CholesterolContent] 70.4 [SodiumContent] 583.8 [CarbohydrateContent] 23.8 [FiberContent] 4.6 [SugarContent] 6.2 [ProteinContent] 27.3 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover and cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken; set aside. Cook bacon until crisp; drain, reserving drippings. Crumble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and bay leaf. Cover and simmer for 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal.
[Name] Breakfast Casserole (Pennsylvania Dutch [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Breakfast Casserole (Pennsylvania Dutch recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pennsylvania Dutch", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["eggs", "milk", "salt", "dry mustard", "sausage", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 468.1 [FatContent] 36.3 [SaturatedFatContent] 14.8 [CholesterolContent] 286.5 [SodiumContent] 1359.9 [CarbohydrateContent] 10.7 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 23.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9x13-inch baking dish. Place in layers of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350°F for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs.
[Name] Basque Shepherd's Pie [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-06T16:18:00Z [Description] This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "3", "2", "1", "3/4", "1/8", "1", "4"] [RecipeIngredientParts] ["bacon", "potatoes", "green onions with tops", "parsley", "salt", "dried thyme", "pepper", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.0 [FatContent] 8.5 [SaturatedFatContent] 2.8 [CholesterolContent] 191.4 [SodiumContent] 584.0 [CarbohydrateContent] 28.5 [FiberContent] 3.6 [SugarContent] 1.5 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot.
[Name] Pizzaburgers [AuthorId] 30094 [AuthorName] acid. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Pizzaburgers recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "6", "1", NA, NA, NA] [RecipeIngredientParts] ["hamburger", "tomato sauce", "stuffed green olives", "mozzarella cheese", "salt", "pepper", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 856.0 [FatContent] 57.9 [SaturatedFatContent] 25.7 [CholesterolContent] 241.9 [SodiumContent] 1973.7 [CarbohydrateContent] 8.7 [FiberContent] 2.7 [SugarContent] 5.0 [ProteinContent] 73.7 [RecipeServings] 4.0 [RecipeYield] 14 buns [RecipeInstructions] Brown hamburger; add tomato sauce and seasonings. Simmer until thick. Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or saran wrap. Refrigerate until ready to serve. Reheat in microwave or oven.
[Name] Dutch Oven Pot Roast [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Dutch", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "2", "2", "1/2", "1/2", "8", "6", "2", "8"] [RecipeIngredientParts] ["salt", "shortening", "barbecue sauce", "apple cider", "carrots", "potatoes", "onions", "fresh okra"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.1 [FatContent] 4.9 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 1037.2 [CarbohydrateContent] 86.0 [FiberContent] 12.4 [SugarContent] 14.2 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time.
[Name] Devil's Steak [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "2", "1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["dry mustard", "salt", "pepper", "mushroom stems and pieces", "Worcestershire sauce", "dry red wine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 399.7 [FatContent] 23.8 [SaturatedFatContent] 8.2 [CholesterolContent] 124.2 [SodiumContent] 616.9 [CarbohydrateContent] 5.5 [FiberContent] 2.2 [SugarContent] 2.4 [ProteinContent] 37.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cut meat into small pieces. Trim all fat and membranes from pieces. Pound each piece until 1/4-inch or less. Mix mustard and spices and dredge meat on both sides in mixture. Have large frying pan medium hot with oil. Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside. Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off pan drippings. Add mushrooms and wine to liquid, heat, you may thicken the liquid with flour or cornstarch if desired, and serve over meat. NOTE:Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly.
[Name] Ranch Style Chicken Fried Steak and Gravy [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Ranch Style Chicken Fried Steak and Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", NA, NA, "4", "4", "1"] [RecipeIngredientParts] ["round steak .5 inch thick", "milk", "unbleached flour", "milk", "unbleached flour", "milk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 225.8 [FatContent] 12.2 [SaturatedFatContent] 6.7 [CholesterolContent] 28.3 [SodiumContent] 75.1 [CarbohydrateContent] 21.9 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Tenderize round steak. Dip in milk and then flour, salt and pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for steak gravy.
[Name] Baked Steak and Lima Beans [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2000-03-06T16:18:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "4", "2", "1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["dried lima beans", "water", "bacon", "tomato juice", "brown sugar", "salt", "dry mustard", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 447.2 [FatContent] 15.4 [SaturatedFatContent] 5.9 [CholesterolContent] 85.5 [SodiumContent] 434.5 [CarbohydrateContent] 40.6 [FiberContent] 11.1 [SugarContent] 8.8 [ProteinContent] 36.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon until crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine tomato juice, brown sugar, salt, pepper and mustard. Pour over beans and beef mixture. Bake covered in 325°F oven until tender, about 1 1/2 to 2 hours. Serve hot topped with crumbled bacon and grated cheese to taste.
[Name] Frijoles (Mexican Beans) [AuthorId] 121852 [AuthorName] Greffete [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2000-03-06T16:18:00Z [Description] I adopted this recipe September 2006. It's great on it's own. For a lower fat version I used Smoked Pork Bones instead of the Meat. Great served with a Mexican entree and rice. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Mexican", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1/2", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["dry pinto beans", "water", "onion", "garlic cloves", "red chili powder", "ground cumin", "oregano"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 94.1 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 182.0 [CarbohydrateContent] 18.1 [FiberContent] 1.4 [SugarContent] 1.8 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add salt to taste if other than Salt Pork is used (optional]. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.
[Name] Jager-Eintopf (Hunter's Beef Stew) [AuthorId] 37229 [AuthorName] LisaA [CookTime] PT1H55M [PrepTime] PT0S [TotalTime] PT1H55M [DatePublished] 2000-03-06T16:18:00Z [Description] Make and share this Jager-Eintopf (Hunter's Beef Stew) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "German", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "2", "1", "1", "1/2", "1", "1/2", "3", "3", "2", "1/2"] [RecipeIngredientParts] ["onions", "mushroom", "beef", "beef broth", "Worcestershire sauce", "salt", "pepper", "potatoes", "butter", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1149.3 [FatContent] 99.4 [SaturatedFatContent] 40.9 [CholesterolContent] 228.3 [SodiumContent] 1064.8 [CarbohydrateContent] 44.7 [FiberContent] 5.5 [SugarContent] 5.4 [ProteinContent] 19.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.
[Name] Carne Gisada Con Papas (Meat & Potatoes) [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Carne Gisada Con Papas (Meat & Potatoes) recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2", "8", "1 1/2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["potatoes", "tomato sauce", "salt", "pepper", "cumin", "garlic", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 844.5 [FatContent] 39.6 [SaturatedFatContent] 15.5 [CholesterolContent] 248.3 [SodiumContent] 1376.2 [CarbohydrateContent] 43.3 [FiberContent] 6.0 [SugarContent] 4.2 [ProteinContent] 75.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes]. Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.
[Name] Blackberry Jam Cake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Blackberry Jam Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/45/picJl2Anc.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "1", "1/2", "1/4", "1/4", "1/3", "1/2", "1/2", "2", "1/2", "3", "1 3/4"] [RecipeIngredientParts] ["sugar", "butter", "margarine", "eggs", "unbleached all-purpose flour", "cinnamon", "baking soda", "clove", "nutmeg", "butter", "butter", "margarine", "brown sugar", "milk", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 720.1 [FatContent] 23.9 [SaturatedFatContent] 14.5 [CholesterolContent] 120.7 [SodiumContent] 347.7 [CarbohydrateContent] 123.9 [FiberContent] 1.4 [SugarContent] 95.2 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX] Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.
[Name] Peach Cream Pie [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Peach Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", NA, "3", "3", "1/2"] [RecipeIngredientParts] ["sugar", "unbleached flour", "half-and-half", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.6 [FatContent] 14.1 [SaturatedFatContent] 8.7 [CholesterolContent] 44.8 [SodiumContent] 49.7 [CarbohydrateContent] 12.9 [FiberContent] 0.9 [SugarContent] 4.3 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.]. Continue baking for 30 minutes or until peaches are done. Cool and serve cold.
[Name] Muffins Basic and Variations [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Muffins Basic and Variations 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/69/47/picGX09tT.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking powder", "granulated sugar", "salt", "egg", "milk"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 551.5 [FatContent] 31.3 [SaturatedFatContent] 5.4 [CholesterolContent] 55.0 [SodiumContent] 902.6 [CarbohydrateContent] 57.8 [FiberContent] 1.7 [SugarContent] 6.5 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad.
[Name] Bran Muffins-In-Waiting [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:19:00Z [Description] --Adopted Recipe--
[Name] Butter Pecan Muffins [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2000-03-06T16:19:00Z [Description] There is nothing like freshly baked muffins in the morning for breakfast with a nice hot cup of coffee. I hope you enjoy this recipe. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Fruit", "Nuts", "Brunch", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1", "3/4", "1/4", "1/2"] [RecipeIngredientParts] ["self-rising flour", "pecans", "brown sugar", "egg", "milk", "butter", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 243.5 [FatContent] 13.8 [SaturatedFatContent] 4.2 [CholesterolContent] 35.9 [SodiumContent] 291.1 [CarbohydrateContent] 27.1 [FiberContent] 1.6 [SugarContent] 11.1 [ProteinContent] 4.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Grease muffin pans. Combine flour, pecans, and brown sugar in mixing bowl; set aside. In another bowl, beat egg; stir in milk, butter, and vanilla. Add liquid ingredients all at once to flour mixture. Stir only until flour is moistened. Fill muffin cups 2/3 full. Bake about 15 minutes or until golden brown. Serve warm with butter or jam and enjoy!
[Name] Cornmeal Muffins [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:19:00Z [Description] This is an adopted recipe from the Great Adoption Drive Feb '05. I haven't made the recipe yet but have amended the ingredients by adding 3/4 cup milk. I will try it in the future. Please feel free to try it out first and post your reviews! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Vegetable", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1", "2", "1/4", "3/4"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking powder", "granulated sugar", "salt", "yellow cornmeal", "eggs", "milk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 291.6 [FatContent] 12.8 [SaturatedFatContent] 2.5 [CholesterolContent] 74.8 [SodiumContent] 675.4 [CarbohydrateContent] 38.0 [FiberContent] 2.0 [SugarContent] 4.5 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] 12 Muffins [RecipeInstructions] Grease 12 2 1/2-inch muffin cups. Heat oven to 425°F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs.
[Name] Pecan Cinnamon Muffins [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:19:00Z [Description] This is my adopted recipe Feb 2005. I made this and did a few changes, I changed the 1/4 tsp cinnamon to 1 tsp and added 1 tsp vanilla. I like lots of nuts, I used 1 cup. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/51/picChLWcx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/51/picsu2cig.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/51/picZLQIBp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/51/pic9EoF6R.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "2", "1/2", "1", "1", "1/2", "1/2", "1", "1/2 - 1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "brown sugar", "baking powder", "salt", "cinnamon", "egg", "milk", "vanilla extract", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 433.0 [FatContent] 26.6 [SaturatedFatContent] 3.7 [CholesterolContent] 33.9 [SodiumContent] 340.0 [CarbohydrateContent] 44.2 [FiberContent] 1.9 [SugarContent] 17.8 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Sift together flour, baking powder, salt and cinnamon into mixing bowl; Add white and brown sugar; Stir in Pecans.", "Combine egg, oil and milk and vanilla in small bowl; blend well.", "Add all at once to dry ingredients, stirring just enough to moisten; Batter will be thick.", "Spoon batter into 12 greased 2 1/2-inch muffin-pan cups or 6- 3 1/2 muffin cups.", "Bake in 375°F oven about 20 minutes for 12 muffins or about 30 minutes for 6 -3 1/2 inch muffin cups or until tester comes out clean." ]
[Name] Cranberry Sour Cream Muffins [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:19:00Z [Description] This is my adopted recipe from Feb 2005. I have changed a few ingredients from when CoffeeMom and karenann000 reviewed it. I made mine in 6- 3 1/2 inch muffin cups. I find the sour cream and cranberries go so well together.Absolutely delicious. I don't find it needs any addition flavoring. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/52/picWYmPuf.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/6952/gl5OaNhxTzCcvCmSr6Kw_83E3C7C1-DDD1-4F6F-A56C-A90D6CC0A042.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/52/pic5lNGfK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/52/pic5GsGLB.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "3/4", "1/4", "1", "3/4", "1/4", "1/4", "1 1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "salt", "egg", "sour cream", "milk", "raw cranberries", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 419.9 [FatContent] 16.8 [SaturatedFatContent] 5.5 [CholesterolContent] 49.3 [SodiumContent] 287.4 [CarbohydrateContent] 61.5 [FiberContent] 2.2 [SugarContent] 26.2 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.", "Combine egg, sour cream, milk and oil in small bowl; blend well.", "Add all at once to dry ingredients, stirring just enough to moisten.", "Combine cranberries and 1/2 cup sugar; stir into batter.", "Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.", "Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.", "Good hot or cold with butter, easy to reheat in micro." ]
[Name] Berghoff Ragout (Ragout a la Berghof) [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Berghoff Ragout (Ragout a la Berghof) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["German", "European", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "3 1/2", "1", "1 1/2", "1", "1/2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["butter", "onion", "green bell peppers", "mushroom", "unbleached flour", "beef broth", "white wine", "salt", "Worcestershire sauce", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 617.0 [FatContent] 40.6 [SaturatedFatContent] 20.1 [CholesterolContent] 190.6 [SodiumContent] 790.0 [CarbohydrateContent] 11.9 [FiberContent] 1.6 [SugarContent] 3.0 [ProteinContent] 45.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings.
[Name] Spicy Apricot Oat Muffins [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Spicy Apricot Oat Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Spicy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "3", "1", "2", "1/2", "1", "1/2", "2", "1/3", "1/4"] [RecipeIngredientParts] ["unbleached flour", "sugar", "baking powder", "salt", "pumpkin pie spice", "quick-cooking oats", "walnuts", "eggs", "milk"] [AggregatedRating] 2.5 [ReviewCount] 3.0 [Calories] 474.6 [FatContent] 18.6 [SaturatedFatContent] 2.8 [CholesterolContent] 72.4 [SodiumContent] 602.9 [CarbohydrateContent] 69.6 [FiberContent] 4.1 [SugarContent] 28.9 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly.
[Name] Pumpkin Oat Muffins [AuthorId] 10404 [AuthorName] Diana Adcock [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Pumpkin Oat Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/57/pic140zTA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/57/picCYn4Au.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/57/pickTFIK6.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1/2", "3/4", "1/2", "1", "1/4", "1/4", "1", "1/2", NA] [RecipeIngredientParts] ["unbleached flour", "baking powder", "pumpkin pie spice", "baking soda", "salt", "pumpkin", "brown sugar", "egg", "milk", "quick-cooking oats", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 18.0 [Calories] 168.8 [FatContent] 5.7 [SaturatedFatContent] 0.9 [CholesterolContent] 18.3 [SodiumContent] 196.8 [CarbohydrateContent] 27.2 [FiberContent] 1.2 [SugarContent] 12.7 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed], 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.
[Name] Pumpkin Muffins [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Pumpkin Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/58/picSGGV4g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/58/picqIEUvH.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "1/4", "2/3", "1", "2", "1/2"] [RecipeIngredientParts] ["unbleached flour", "baking powder", "salt", "cinnamon", "vegetable shortening", "sugar", "egg", "canned milk", "canned pumpkin"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 416.5 [FatContent] 15.3 [SaturatedFatContent] 4.7 [CholesterolContent] 56.1 [SodiumContent] 430.8 [CarbohydrateContent] 65.5 [FiberContent] 1.8 [SugarContent] 39.6 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.
[Name] Oatmeal Muffins II [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2000-03-06T16:19:00Z [Description] This is an adopted recipe from the Great Adoption Feb 2005. I've finally tried it out on 15 Nov 2005. I have halved the salt as I found it a bit too saltish but other than that,and the optional ingredients, everything else is the same. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/59/pic2PHrUb.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", "1/3", "1/2", "1", "1/4 - 1/2"] [RecipeIngredientParts] ["quick-cooking oats", "buttermilk", "unbleached flour", "baking powder", "baking soda", "salt", "butter", "regular margarine", "brown sugar", "egg", "cinnamon", "orange zest"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 316.1 [FatContent] 12.5 [SaturatedFatContent] 7.1 [CholesterolContent] 64.0 [SodiumContent] 494.4 [CarbohydrateContent] 45.0 [FiberContent] 1.9 [SugarContent] 19.9 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] 12 Muffins [RecipeInstructions] Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt (and cinnamon if using]; set aside. Cream together butter and brown sugar (and zest, if using] in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves.
[Name] Banana-Nut Muffins [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:19:00Z [Description] This is one of my adopted recipes. I have made some changes and they are very good if I do say so myself. I took the advise of the reviewer and added spices. I baked mine for 30 min. But check with toothpick after 20 minutes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/60/picSvkuAJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/60/pickVPNYv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/60/pic26j63v.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/60/picttu3ip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/60/picm1Y8Ob.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1", "1/4", "1/2", "2/3 - 1", "2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["white flour", "baking powder", "salt", "ground cinnamon", "ground nutmeg", "butter", "margarine", "sugar", "eggs", "vanilla extract", "bananas"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 570.9 [FatContent] 29.2 [SaturatedFatContent] 11.9 [CholesterolContent] 102.7 [SodiumContent] 688.4 [CarbohydrateContent] 69.5 [FiberContent] 4.4 [SugarContent] 28.1 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sift together flour, baking powder, salt and spices; set aside. Cream together butter and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add vanilla to banana mixture. Mix nuts with flour and add all at once to banana mixture, stirring gently to just combine Spoon batter into 6 greased 3-inch muffin-pan cups. Batter will be thick. Bake in 375 degree F. oven 20-30 minutes or until golden brown. Serve hot with homemade jam or jelly.
[Name] Heirloom Raisin Muffins [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT38M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Heirloom Raisin Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "2", "1 1/2", "1"] [RecipeIngredientParts] ["raisins", "water", "butter", "margarine", "sugar", "eggs", "unbleached flour", "baking powder"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 567.2 [FatContent] 26.0 [SaturatedFatContent] 15.4 [CholesterolContent] 154.0 [SodiumContent] 335.7 [CarbohydrateContent] 77.4 [FiberContent] 2.6 [SugarContent] 34.2 [ProteinContent] 9.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly.
[Name] Country Bran Muffins [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Country Bran Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2 1/2", "2 1/2", "1/2", "1/2", "1 1/2", "2", "2", "2"] [RecipeIngredientParts] ["water", "unbleached flour", "baking soda", "salt", "butter", "sugar", "eggs", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.1 [FatContent] 14.5 [SaturatedFatContent] 8.2 [CholesterolContent] 79.5 [SodiumContent] 799.1 [CarbohydrateContent] 85.7 [FiberContent] 6.4 [SugarContent] 43.8 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine bran flakes cereal and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together butter and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in bran flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed.
[Name] Molasses Refrigerator Muffins [AuthorId] 104600 [AuthorName] CoolMonday [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:19:00Z [Description] This is an orphan recipe that I adopted from Recipezaar. When I made them, I used buttermilk, but I'd like to try them again with the sour milk. The only other thing was I didn't cook the first batch quite long enough and they sank in the middle. Was still good. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/63/picmRCCKm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/63/picPiTw3G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/63/picDQgorv.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", "1/4", "1/4", "1/4", "1/3", "1", "4", "1", "1", "1"] [RecipeIngredientParts] ["unbleached flour", "baking soda", "salt", "cinnamon", "ginger", "clove", "allspice", "nutmeg", "vegetable shortening", "sugar", "eggs", "molasses", "buttermilk", "raisins"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 418.2 [FatContent] 8.1 [SaturatedFatContent] 2.4 [CholesterolContent] 71.3 [SodiumContent] 461.1 [CarbohydrateContent] 80.5 [FiberContent] 1.7 [SugarContent] 40.6 [ProteinContent] 7.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks.
[Name] Parmesan Herb Muffins [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:19:00Z [Description] Good served hot with stew. Note: if you don't have buttermilk or sour milk you can make some for this recipe by putting lemon juice (or vinegar but I like lemon juice better) into a measuring cup and then pour in milk to make 1 1/4 cup. Let set for 10 minutes at room temperature before using. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1/2", "1/2", "1/2", "1/4", "1 1/4", "1/4", "1"] [RecipeIngredientParts] ["unbleached flour", "sugar", "baking powder", "baking soda", "sage leaf", "fresh parsley", "parmesan cheese", "buttermilk", "butter", "margarine", "egg"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 140.1 [FatContent] 5.3 [SaturatedFatContent] 3.1 [CholesterolContent] 28.5 [SodiumContent] 198.0 [CarbohydrateContent] 18.6 [FiberContent] 0.7 [SugarContent] 2.4 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add buttermilk (or sour milk], margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Best served warm.
[Name] Dilly Zucchini Ricotta Muffins [AuthorId] 69838 [AuthorName] love4culinary [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:19:00Z [Description] I felt that I could help this recipe out a bit, so I decided to adopt it from the Recipezaar recipe account. It will be updated as soon as I can get around to it.. until then, make it at your own risk :) just kidding! I do hope I can help this wounded recipe out! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "1/2", "3/4", "1/4", "1/2", "2", "2/3", "1/2"] [RecipeIngredientParts] ["unbleached flour", "sugar", "baking powder", "salt", "dill weed", "milk", "margarine", "butter", "eggs", "ricotta cheese", "zucchini"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 519.1 [FatContent] 31.5 [SaturatedFatContent] 9.3 [CholesterolContent] 116.1 [SodiumContent] 908.6 [CarbohydrateContent] 45.8 [FiberContent] 1.4 [SugarContent] 7.0 [ProteinContent] 13.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff]. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve.
[Name] Lemon Raspberry Muffins [AuthorId] 86520 [AuthorName] Dorel [CookTime] nan [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:19:00Z [Description] This is my adopted recipe Feb 2005. These are absolutely delicious!!!!I changed the recipe a bit, I used 1 1/2 teaspoon lemon extract as suggested. I used 1/2 cup of sour cream and 1/2 cup skim milk instead of the half and half.
[Name] Dillybeans [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Dillybeans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["2", "2", "2", "1 1/2", "1/3", "2", "2", "8", "8", "8"] [RecipeIngredientParts] ["green beans", "water", "white distilled vinegar", "pickling salt", "sugar", "bay leaves", "onions", "garlic", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 361.0 [CarbohydrateContent] 18.3 [FiberContent] 3.3 [SugarContent] 12.2 [ProteinContent] 2.6 [RecipeServings] 10.0 [RecipeYield] 8 8-ounce jars [RecipeInstructions] Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water. Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately. NOTE: Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans.
[Name] Pickled Cocktail Okra [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:19:00Z [Description] Choose the smaller, more tender okra pods for pickling. If you don't like the heat, you may leave out the hot peppers. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["2", "5", "5", "1", "1/2", "6", "2 1/2", "2 1/2"] [RecipeIngredientParts] ["fresh okra", "garlic", "distilled white vinegar", "water", "pickling salt", "celery seeds", "mustard seeds"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 122.2 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8397.1 [CarbohydrateContent] 18.5 [FiberContent] 6.8 [SugarContent] 4.8 [ProteinContent] 5.1 [RecipeServings] 5.0 [RecipeYield] 5 pints [RecipeInstructions] Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper, 1 clove of garlic, 1/2 teaspoon celery seed and 1/2 teaspoon mustard seed. In a saucepan, combine vinegar, water & pickling salt; bring to a boil, then pour over the okra, filling almost to the top but leaving a half inch \"headspace\". Wipe rims of jars with clean cloth then place lids and rings on the jars and seal. Process in a boiling water bath for 10 minutes then remove and allow to cool. If you are in an area which is above 1000 feet in elevation, you may need to process longer or you may check with the USDA's guidelines for canning & processing at their website. These pickled okra need to set up for 2 months.
[Name] Sweet Pickled Cherry Tomatoes [AuthorId] 130663 [AuthorName] NoraMarie [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Sweet Pickled Cherry Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["4", "3 1/2", "4", "1", "2", "1"] [RecipeIngredientParts] ["cherry tomatoes", "sugar", "water", "lemons", "pickling salt"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1084.1 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 410.5 [CarbohydrateContent] 278.1 [FiberContent] 4.2 [SugarContent] 272.5 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] 6 pints [RecipeInstructions] ["Wash the tomatoes and prick each one in several places with the tines of a fork.", "Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes.", "Add the tomatoes and cook for 10 minutes.", "Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.", "Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent.", "Turn into hot jars and seal." ]
[Name] Crisp Bread and Butter Pickles [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Crisp Bread and Butter Pickles 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/69/71/pic9trigq.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "8", "1/2", "5", "1 1/2", "1", "2", "5"] [RecipeIngredientParts] ["cucumbers", "pickling salt", "sugar", "turmeric", "celery seed", "mustard seeds", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 600.8 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 7091.4 [CarbohydrateContent] 145.0 [FiberContent] 3.2 [SugarContent] 133.6 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] 7 pints [RecipeInstructions] Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal.
[Name] Ice-Water Pickles [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H1M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Ice-Water Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "5", "1", "1", "1", "2"] [RecipeIngredientParts] ["cucumbers", "onions", "mustard seeds", "cider vinegar", "sugar", "pickling salt"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 292.5 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 948.6 [CarbohydrateContent] 63.6 [FiberContent] 3.2 [SugarContent] 50.1 [ProteinContent] 3.3 [RecipeServings] 5.0 [RecipeYield] 5 pints [RecipeInstructions] Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal.
[Name] Curry Pickles [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT5H [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Curry Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Weeknight", "Canning"] [RecipeIngredientQuantities] ["24", "1/2", "2", "1", "2 1/2", "1/4", "1"] [RecipeIngredientParts] ["cucumbers", "pickling salt", "water", "curry powder", "vinegar", "prepared mustard", "celery seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.5 [FatContent] 4.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 19172.6 [CarbohydrateContent] 89.9 [FiberContent] 13.2 [SugarContent] 40.5 [ProteinContent] 17.0 [RecipeServings] 3.0 [RecipeYield] 3 pints [RecipeInstructions] Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal.
[Name] Pickled Cauliflower [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT18H10M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Pickled Cauliflower recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Lactose Free", "Free Of...", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["cauliflower heads", "pickling salt", "sugar", "white vinegar", "white mustard seeds", "celery seed"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 406.0 [FatContent] 2.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 28434.2 [CarbohydrateContent] 85.5 [FiberContent] 12.8 [SugarContent] 65.0 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] 4 pints [RecipeInstructions] ["Wash the cauliflowers and break them into flowerettes.", "Scald, cool, and peel the onions.", "Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.", "Drain, rinse in cold water, and drain again.", "Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil.", "Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.", "Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal." ]
[Name] Garlicky Clam Dip [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Garlicky Clam Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/75/picNwefOB.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "3", "1", "7", "1/4", "1 1/2", "2"] [RecipeIngredientParts] ["cream cheese", "salt", "garlic", "fresh ground pepper", "clams", "clam broth", "Worcestershire sauce", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 120.0 [FatContent] 10.1 [SaturatedFatContent] 6.2 [CholesterolContent] 39.8 [SodiumContent] 269.8 [CarbohydrateContent] 2.1 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place softened cream cheese in a bowl, then using garlic press, squeeze the garlic clove with juice into bowl.", "Cream together the cheese and garlic with a spoon until smooth.", "Add the remaining ingredients, stirring until smooth.", "Transfer to serving container, cover, and chill for 1 hour before serving.", "Serve with crackers, chips, or veggies.", "If you'd like a thinner dip (if you're serving dip with thinner chips, for instance], you can add more clam broth. Also good topped with chopped green onions." ]
[Name] Sauerbraten [AuthorId] 102135 [AuthorName] icetea [CookTime] nan [PrepTime] PT0S [TotalTime] PT6H10M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Sauerbraten recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["German", "European", "Weeknight"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1", "6", "2", "2", "2", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["beef roast", "water", "wine vinegar", "onions", "salt", "peppercorns", "bay leaves", "cloves", "tomatoes", "unbleached flour", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.2 [FatContent] 17.0 [SaturatedFatContent] 5.6 [CholesterolContent] 199.6 [SodiumContent] 612.4 [CarbohydrateContent] 7.6 [FiberContent] 1.0 [SugarContent] 3.5 [ProteinContent] 66.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place meat in a large container (NOT Metal]. In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.
[Name] Pickled Onions II [AuthorId] 30094 [AuthorName] acid. [CookTime] nan [PrepTime] PT0S [TotalTime] PT12H17M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Pickled Onions II recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Onions", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["1", "1", "1", "5", "3", "2", NA, "1"] [RecipeIngredientParts] ["pickling salt", "sugar", "white vinegar", "white mustard seeds", "horseradish", "peppercorns", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.2 [FatContent] 1.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 18888.7 [CarbohydrateContent] 39.6 [FiberContent] 1.2 [SugarContent] 35.7 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] 5 pints [RecipeInstructions] Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. NOTE: You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations.
[Name] Favorite Mustard Pickles [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Favorite Mustard Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["12", "6", "6", "2", "2", "2", "1 1/2", "8", "8", "1 1/2", "1/2", "3", "2"] [RecipeIngredientParts] ["cucumbers", "onions", "cauliflower heads", "pickling salt", "sugar", "cider vinegar", "unbleached flour", "dry mustard", "turmeric"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1656.1 [FatContent] 6.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 30864.4 [CarbohydrateContent] 385.3 [FiberContent] 23.0 [SugarContent] 311.2 [ProteinContent] 22.0 [RecipeServings] 6.0 [RecipeYield] 6 quarts [RecipeInstructions] Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once.
[Name] Aunt May's Pickled Green Tomatoes [AuthorId] 130663 [AuthorName] NoraMarie [CookTime] nan [PrepTime] PT0S [TotalTime] PT23M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Aunt May's Pickled Green Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["15", "1", "1/2", "2", "2", "5", "2", "1 1/2"] [RecipeIngredientParts] ["green tomatoes", "pickling salt", "powdered alum", "boiling water", "cider vinegar", "sugar", "cinnamon sticks", "cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 696.1 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 14268.1 [CarbohydrateContent] 169.7 [FiberContent] 9.8 [SugarContent] 159.2 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] 8 Quarts [RecipeInstructions] Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.] Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal.
[Name] Green Tomato Relish 2 [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Green Tomato Relish 2 recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["6", "3", "4", "5", "3/4", "1 1/2", "1 1/2", "2", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["green tomatoes", "onions", "pickling salt", "lemons", "brown sugar", "vinegar", "whole allspice", "whole cloves", "celery seeds", "mustard seeds", "dry mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.4 [FatContent] 2.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 7099.6 [CarbohydrateContent] 128.2 [FiberContent] 10.7 [SugarContent] 112.4 [ProteinContent] 10.4 [RecipeServings] 4.0 [RecipeYield] 4 Quarts [RecipeInstructions] Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once.
[Name] Hot Dog Relish [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Hot Dog Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["3", "3", "3", "4", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["onions", "cider vinegar", "sugar", "mustard seeds", "dry mustard", "celery seed", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 228.1 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1764.2 [CarbohydrateContent] 49.4 [FiberContent] 8.8 [SugarContent] 31.6 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] 8 Pints [RecipeInstructions] Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling water, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal.
[Name] India Relish [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this India Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["12", "6", "2", "2", "2", "2", "1/4", "4", "1", "4", "1", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["cucumbers", "green tomatoes", "tomatoes", "onions", "pickling salt", "vinegar", "water", "sugar", "cinnamon", "turmeric", "clove", "allspice", "white mustard seeds"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 176.8 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 3566.3 [CarbohydrateContent] 35.4 [FiberContent] 5.7 [SugarContent] 21.6 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] 8 Pints [RecipeInstructions] Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal.
[Name] Piccalilli [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Piccalilli recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "1/2", "3", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["green tomato", "green peppers", "onions", "heads of cabbage", "cucumbers", "salt", "cider vinegar", "brown sugar", "cinnamon stick", "whole cloves", "whole allspice", "mustard seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7130.3 [CarbohydrateContent] 71.3 [FiberContent] 4.8 [SugarContent] 63.7 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] 8 Pints [RecipeInstructions] Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seall the picalilli in hot jars. NOTE: One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon.
[Name] Sweet Pepper Relish [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Sweet Pepper Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "< 30 Mins", "Canning"] [RecipeIngredientQuantities] ["12", "12", "12", "4", "2", "2"] [RecipeIngredientParts] ["onions", "cider vinegar", "sugar", "pickling salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 296.0 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1411.2 [CarbohydrateContent] 69.5 [FiberContent] 7.1 [SugarContent] 55.4 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] 10 Pints [RecipeInstructions] Cut peppers into strips. Quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes; drain. Add the vinegar, sugar and pickling salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal.
[Name] Steaks Esterhazy [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2000-03-06T16:19:00Z [Description] After doing some research, it appears that this one is a German recipe although I haven't been able to determine it's origin. A recipe adoption. Note: This is a classic Hungarian recipe, not German. Classic Hungarian ingredients include mushrooms, sour cream and Hungarian paprika. Also, Esterhazy is the name of a noble Hungarian family and there is a castle with that name outside of Budapest. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1/3", "1/4", "2", "1", "1/2", "1", "1", "4"] [RecipeIngredientParts] ["mushrooms", "carrot", "shallots", "green onion", "butter", "sweet Hungarian paprika", "salt", "sour cream", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1410.7 [FatContent] 94.7 [SaturatedFatContent] 41.5 [CholesterolContent] 501.2 [SodiumContent] 729.2 [CarbohydrateContent] 6.8 [FiberContent] 1.1 [SugarContent] 3.9 [ProteinContent] 126.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat your oven for broiling. In a large pan, saute the mushrooms, carrot, and shallot or green onion in butter. Add paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes, but do not allow the mixture to boil. Broil the steaks to desired range, place on serving platter, and top with sauce. Serve with potatoes, noodles, and vegetables. Also good with a hearty red wine or ale.
[Name] Red Hot Pepper Sauce [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Red Hot Pepper Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["24", "12", "4", "1", "1", "2"] [RecipeIngredientParts] ["tomatoes", "vinegar", "sugar", "pickling salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 205.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 893.1 [CarbohydrateContent] 45.0 [FiberContent] 4.2 [SugarContent] 36.8 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] 8 Pints [RecipeInstructions] ["Wash and drain the vegetables.", "Seed and chop the peppers; core and chop the tomatoes.", "Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft.", "Press the mixture through a fine sieve.", "Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick.", "Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency.", "Discard the spice bag and seal, boiling-hot into hot jars." ]
[Name] Favorite Chili Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2000-03-06T16:19:00Z [Description] Make and share this Favorite Chili Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["25", "3", "1", "6", "3", "2", "2", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["tomatoes", "celery", "onions", "garlic", "whole allspice", "cider vinegar", "light brown sugar", "pickling salt", "pepper", "dry mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.6 [FatContent] 2.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 2457.1 [CarbohydrateContent] 106.4 [FiberContent] 14.8 [SugarContent] 84.0 [ProteinContent] 9.9 [RecipeServings] 6.0 [RecipeYield] 4 Pints [RecipeInstructions] ["Scald, peel, core, and quarter the tomatoes.", "Squeeze out the seeds and excess juice and finely chop the pulp.", "Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft.", "Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking.", "Add the remaining ingredients and cook for 30 minutes.", "Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally.", "Seal in hot sterilized jars." ]
[Name] Pickled Beet and Onions [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Pickled Beet and Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["7", NA, "2 1/2", "2", "2", "3 1/2", "1 1/2", "2"] [RecipeIngredientParts] ["beets", "vinegar", "sugar", "salt", "white vinegar", "water", "onions"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 484.3 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 899.5 [CarbohydrateContent] 113.7 [FiberContent] 9.9 [SugarContent] 99.3 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] 8 Pints [RecipeInstructions] Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 tsp vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leaving about 1/2-inch headspace; seal. Process 30 minutes in boiling water bath. NOTE: 7 cans (16 ounces each] sliced beets, drained, can be substituted for the beets in the above recipe.
[Name] Tomato Relish [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT12H13M [PrepTime] PT20M [TotalTime] PT12H33M [DatePublished] 2000-03-06T16:20:00Z [Description] Excellent for canning all those tomatoes left over at the end of the season. Good tasting basic relish. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Canning"] [RecipeIngredientQuantities] ["18", "1", "4", "2", "2", "1/3", "2 1/4", "1/2", "2", "1/2", "2", "1 1/2"] [RecipeIngredientParts] ["firm ripe tomatoes", "celery", "onions", "salt", "granulated sugar", "clove", "cinnamon", "black pepper", "mustard seeds", "apple cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 216.9 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3157.6 [CarbohydrateContent] 51.4 [FiberContent] 4.1 [SugarContent] 45.4 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 12 jars [RecipeInstructions] Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces.If you use only green or red peppers be sure total amount of peppers equals 4 medium peppers. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Rinse once with fresh water, drain again. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds or allow seeds to be added into mix if desired for texture. Spoon into hot sterilized jars and seal. Process in 10 min water bath for alt. of 2500 ft. Remove and cool.
[Name] Tomato Ketchup or Catsup [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] PT8H [PrepTime] PT4H [TotalTime] PT12H [DatePublished] 2000-03-06T16:20:00Z [Description] This is a lot of work but it is great stuff. Nothing like that sweet, syrupy stuff you buy in bottles. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/91/picr5Btep.jpg" [RecipeCategory] Vegetable [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["4", NA, "2", "3", "1", "1", "2", "1", "4", "1", "1", "2", "2"] [RecipeIngredientParts] ["plum tomatoes", "pickling salt", "shallots", "garlic", "dark brown sugar", "apple cider vinegar", "celery seed", "sweet Hungarian paprika", "paprika", "ground ginger", "allspice berries", "black peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 4.5 [FiberContent] 0.6 [SugarContent] 3.1 [ProteinContent] 0.5 [RecipeServings] 100.0 [RecipeYield] 5 500 ml [RecipeInstructions] Bring a large pot of water to a boil. Blanch the tomatoes by dropping them in the boiling water for 1 to 2 minutes. You will need to do them in batches. Transfer the tomatoes to a sink or tub filled with cold water. Peel the tomatoes, and chop them coarsely. If you can remove some of the seeds as you go, this will help. Layer the tomatoes in a large strainer - such as comes in a set for cooking spaghetti - with the salt. I try to use about 4 tablespoons, but a bit more is okay. Much of it will run out with the water. Let the tomatoes drain for several hours to overnight, in a cool spot. (Not in the fridge.] Don't forget to keep them a little raised from the bottom of whatever pot you strain them into, so they are not sitting in their own water. Ideally, do this the night before you plan to proceed. Meanwhile, deseed and mince the peppers. Peel and mince the shallots and garlic. Put them in the preserving kettle with 1 cup of the vinegar. Add the drained tomatoes when you have strained them for as long as you can stand. Bring to a boil and simmer for 30 minutes, until the vegetables are tender. Press the mixture through a fairly fine food mill. Discard any seeds and skins that will not go through. You will likely need to stop and clean the mill once or twice during the process. Return the pulp to the stove, and add the remaining vinegar, and the Sucanat. Grind the celery seed to a powder, and mix it into the ketchup with the two paprikas and the ginger. The peppercorns and allspice should be tied up in cheesecloth, or put in a very large tea-ball and added to the ketchup. Boil the ketchup, stirring frequently, until considerably reduced in volume and very thick. Expect this to take about 2 hours. About 45 minutes before you expect the ketchup to be thick enough to bottle, put the canning jars into a large canner with water to cover them by one inch at least, and bring to a boil. Boil the jars for 10 minutes. If your water is very hard, add a shot of vinegar to the water to prevent lime build-up on the jars. When the ketchup is thick, test it and adjust the salt and seasonings if necessary. Remove the black peppercorns and allspice, and discard them. Fill the jars with the ketchup to within 1 cm of the rims. Seal with lids and rims which have been boiled for 5 minutes. Return the jars of ketchup to the boiling water bath and boil for 10 minutes. Remove them from the canner, allow to cool, check the seals, label and store. Keep in the fridge once opened.
[Name] Easy Dill Pickles [AuthorId] 37713 [AuthorName] kimbearly [CookTime] PT12H [PrepTime] PT30M [TotalTime] PT12H30M [DatePublished] 2000-03-06T16:20:00Z [Description] When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/92/picFvGTdY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/92/pic0nDyyD.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Canning", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "8", "1", "1"] [RecipeIngredientParts] ["pickling cucumbers", "dill", "cider vinegar", "water", "pickling salt", "garlic clove"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 197.8 [FatContent] 1.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 9464.1 [CarbohydrateContent] 44.5 [FiberContent] 6.0 [SugarContent] 20.4 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] 12 Pints [RecipeInstructions] ["Wash the cucumbers and remove any stems.", "Cover with cold water and refrigerate overnight or for several hours.", "Pack the cucumbers into pint jars as tightly as possible.", "Poke in 2 springs of dill.", "Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste] to a boil.", "Boil for 2 minutes.", "Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste] while the brine cools slightly.", "Pour the hot brine into the jars and seal." ]
[Name] Apple Chutney II [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Apple Chutney II recipe from Food.com. [Images] character(0) [RecipeCategory] Chutneys [Keywords] ["Sauces", "Apple", "Pears", "Fruit", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Canning"] [RecipeIngredientQuantities] ["1", "3", "1/2", "6", "1/4", "1/2", "6", "2", NA, NA, "6"] [RecipeIngredientParts] ["cider vinegar", "sugar", "seedless raisin", "apples", "garlic", "gingerroot", "red chili peppers", "green chili peppers", "pickling salt", "sugar", "cayenne", "hard green pears"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 72.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 176.7 [CarbohydrateContent] 18.1 [FiberContent] 1.5 [SugarContent] 14.5 [ProteinContent] 0.4 [RecipeServings] 80.0 [RecipeYield] 8 Pints [RecipeInstructions] In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal.
[Name] Mini Monte Cristo Sandwich Appetizers [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2000-03-06T16:20:00Z [Description] -=UPDATE=- This recipe has been adopted and revised by me on February 16h 2005!
[Name] Cajun-Style Chicken Nuggets [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Cajun-Style Chicken Nuggets 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/69/95/picDKIzmv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/95/picfDq5Yn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/69/95/picCL6VJg.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Cajun", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "1", "1", "1/8", "2", NA] [RecipeIngredientParts] ["chili powder", "cumin", "thyme leaves", "red pepper flakes", "boneless chicken breasts"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 159.6 [FatContent] 7.5 [SaturatedFatContent] 2.1 [CholesterolContent] 48.6 [SodiumContent] 345.2 [CarbohydrateContent] 5.5 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 16.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine the onion recipe soup mix, bread crumbs, chili powder, cumin, thyme, and pepper. Dip the cubed chicken in bread crumb mixture, coating well. In a large skillet, heat 1/2-inch oil over medium temperature and saute chicken, turning once, until done; drain on paper towels. Serve warm and, if desired, with assorted mustards and other condiments (blue cheese dip or buttermilk dressing are good].
[Name] Chinese-Style Spareribs [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "High Protein", "High In...", "Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/2", "1/4", "1/4", "1/4", "5"] [RecipeIngredientParts] ["butter", "margarine", "garlic", "tomato puree", "brown sugar", "soy sauce", "white vinegar", "chili sauce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 887.4 [FatContent] 65.0 [SaturatedFatContent] 25.9 [CholesterolContent] 248.9 [SodiumContent] 928.9 [CarbohydrateContent] 16.1 [FiberContent] 1.3 [SugarContent] 11.6 [ProteinContent] 56.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees F.", "In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden.", "Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce.", "Bring to a boil, then simmer, stirring occasionally, 15 minutes.", "Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes.", "Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done." ]
[Name] Deutsches Beefsteak (German Beefsteaks) [AuthorId] 64625 [AuthorName] woodland hues [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Deutsches Beefsteak (German Beefsteaks) 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/69/97/picq2iYXO.jpg" [RecipeCategory] Meat [Keywords] ["German", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "4", "1", "1", "1/2", "1/4", "4"] [RecipeIngredientParts] ["water", "onion", "lean ground beef", "salt", "pepper", "onions"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 416.9 [FatContent] 25.7 [SaturatedFatContent] 6.5 [CholesterolContent] 73.7 [SodiumContent] 449.5 [CarbohydrateContent] 20.4 [FiberContent] 2.7 [SugarContent] 6.1 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl soak roll in water.", "Heat 2 T vegetable oil in a fry-pan; cook chopped onion until lightly browned.", "Transfer onion to a bowl.", "Squeeze roll as dry as possible and mix roll with onion.", "Add ground beef; blend well.", "Season with salt and pepper.", "Shape meat into 4 patties; cook about 5 minutes on each side or to desired doneness.", "Remove and keep warm.", "Add sliced onions to pan drippings; cook until lightly browned.", "Arrange beefsteaks on a platter and top with onion rings." ]