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[Name] Pasta Di Pina [AuthorId] 185160 [AuthorName] tinkerbelle79 [CookTime] nan [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Pasta Di Pina 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/69/98/picVdqsth.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "4", "2", "1/8", "1", "3 1/2", "6", "2", NA] [RecipeIngredientParts] ["olive oil", "garlic", "pepper", "water", "parsley", "parmesan cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 301.3 [FatContent] 12.3 [SaturatedFatContent] 2.0 [CholesterolContent] 36.0 [SodiumContent] 824.7 [CarbohydrateContent] 40.5 [FiberContent] 2.4 [SugarContent] 1.5 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden.", "Stir in pepper; set aside.", "In large saucepan, thoroughly blend golden onion recipe soup mix with water.", "Bring to a boil, then stir in uncooked noodles.", "Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!] remove from heat, then toss with bread crumb mixture and parsley.", "Sprinkle with cheese and serve." ]
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[Name] Stuffed Mushrooms with Crabmeat [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Stuffed Mushrooms with Crabmeat recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Oven" [RecipeIngredientQuantities] ["12", "1", "6", "1/2", "3", "1", "3", "1/8", "2"] [RecipeIngredientParts] ["mushrooms", "frozen crabmeat", "sour cream", "plain yogurt", "fresh dill", "pepper", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.5 [FatContent] 12.9 [SaturatedFatContent] 7.4 [CholesterolContent] 63.7 [SodiumContent] 900.0 [CarbohydrateContent] 12.6 [FiberContent] 1.2 [SugarContent] 3.1 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] 12 appetizers [RecipeInstructions] Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above.
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[Name] Fisherman's Bouillabaisse [AuthorId] 64642 [AuthorName] Molly53 [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Fisherman's Bouillabaisse recipe from Food.com. [Images] character(0) [RecipeCategory] Halibut [Keywords] ["Lobster", "Mussels", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1/2", "1", "1", "1", "1", "1 1/2", "1", "6", "6"] [RecipeIngredientParts] ["olive oil", "garlic", "water", "dry white wine", "parsley", "thyme leaves", "tomatoes", "lobster tails", "cod", "halibut steaks", "clams", "mussels"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 423.2 [FatContent] 17.1 [SaturatedFatContent] 2.5 [CholesterolContent] 132.2 [SodiumContent] 1292.8 [CarbohydrateContent] 17.5 [FiberContent] 2.0 [SugarContent] 3.5 [ProteinContent] 42.9 [RecipeServings] 4.0 [RecipeYield] 8 cups [RecipeInstructions] In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS]. Serve, if desired, with bread or rolls.
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[Name] Homestyle Zucchini & Tomatoes [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT24M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Homestyle Zucchini & Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "4 1/2", "1", "1", "1 1/4"] [RecipeIngredientParts] ["garlic", "zucchini", "tomatoes", "basil leaves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 131.9 [FatContent] 7.8 [SaturatedFatContent] 1.0 [CholesterolContent] 0.5 [SodiumContent] 802.3 [CarbohydrateContent] 14.9 [FiberContent] 3.5 [SugarContent] 7.1 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power] 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power] or until zucchini is tender, stirring once. Let stand covered 2 minutes.
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[Name] Chicken Breasts Florentine [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT36M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Chicken Breasts Florentine recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "2", "2/3", "1/4", "1", "1/2", "1", "1 1/2", "2", "1/8", NA] [RecipeIngredientParts] ["boneless chicken breasts", "unbleached all-purpose flour", "eggs", "garlic", "dry white wine", "water", "parsley", "pepper", "rice"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 490.1 [FatContent] 25.5 [SaturatedFatContent] 5.9 [CholesterolContent] 159.0 [SodiumContent] 880.5 [CarbohydrateContent] 22.3 [FiberContent] 1.4 [SugarContent] 1.4 [ProteinContent] 37.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power] 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power] 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power] and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes. Serve as above.
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[Name] Tex-Mex Bake [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Tex-Mex Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["egg", "water", "lean ground beef", "green chilies", "monterey jack cheese", "tomato sauce", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.9 [FatContent] 13.1 [SaturatedFatContent] 6.2 [CholesterolContent] 93.5 [SodiumContent] 866.1 [CarbohydrateContent] 9.2 [FiberContent] 1.6 [SugarContent] 3.5 [ProteinContent] 21.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2 C cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper and bake 30 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done.
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[Name] Chicken Curry III [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT27M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Chicken Curry III recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Asian", "Indian", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["butter", "margarine", "boneless chicken breast", "tomatoes", "curry powder", "water", "plain yogurt", "rice", "peas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 720.4 [FatContent] 18.2 [SaturatedFatContent] 7.5 [CholesterolContent] 91.9 [SodiumContent] 926.5 [CarbohydrateContent] 99.4 [FiberContent] 7.1 [SugarContent] 7.5 [ProteinContent] 36.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, melt butter and brown chicken over medium heat. Stir in tomato, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; heat through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS: In 2-quart casserole, heat butter at HIGH (Full Power] 1 minute. Add chicken and heat at HIGH (Full Power], covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power] 1 minute. Let stand covered 5 minutes. Serve as above.
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[Name] Pork Steaks with Peppers [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 prepare this one soon and will post any modifications that I make to the recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/05/picA2Z3Eu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/05/picqVkDAq.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "1", "1", "1/2", "1/8"] [RecipeIngredientParts] ["green olives", "pepper", "garlic", "tomatoes", "water", "thyme leaves", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 482.6 [FatContent] 29.0 [SaturatedFatContent] 10.2 [CholesterolContent] 161.7 [SodiumContent] 969.3 [CarbohydrateContent] 8.0 [FiberContent] 1.2 [SugarContent] 1.3 [ProteinContent] 44.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.
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[Name] Oven-Baked Buttermilk Chicken [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Oven-Baked Buttermilk Chicken 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/70/06/pictHAMRh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/06/picqwgENi.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "3", "1/4"] [RecipeIngredientParts] ["unbleached all-purpose flour", "eggs", "buttermilk", "chicken", "margarine", "butter"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 1023.1 [FatContent] 65.6 [SaturatedFatContent] 18.0 [CholesterolContent] 349.4 [SodiumContent] 1222.4 [CarbohydrateContent] 32.0 [FiberContent] 1.5 [SugarContent] 2.1 [ProteinContent] 71.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio.
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[Name] Beef Strips and Carrots - Mohren Mit Geschnetzeltern [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [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] ["Meat", "German", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2/3", "1", "1", "1/4", "1", "2", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["carrot", "carbonated soda water", "white wine", "salt", "sugar", "onion", "white pepper", "heavy cream", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 495.2 [FatContent] 32.5 [SaturatedFatContent] 13.6 [CholesterolContent] 125.8 [SodiumContent] 736.0 [CarbohydrateContent] 15.5 [FiberContent] 3.6 [SugarContent] 7.1 [ProteinContent] 25.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel carrots and cut into thin slices (crosswise at a slant]. Place in a saucepan with the soda water, wine, 1/2 teaspoon salt, and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile, cut the meat into very thin slices (which is easier to do if it is slightly frozen]. Heat the vegetable oil and saute the onion about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream gradually while stirring. Heat through but DO NOT allow to boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve.
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[Name] Summertime's Bounty Pie [AuthorId] 58038 [AuthorName] Ducky [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Summertime's Bounty Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "8", "1", "1/4", "1", "6", "3 1/2"] [RecipeIngredientParts] ["lean ground beef", "sour cream", "plain yogurt", "egg", "thyme", "basil leaves", "unbleached all-purpose flour", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 577.1 [FatContent] 32.2 [SaturatedFatContent] 16.5 [CholesterolContent] 156.6 [SodiumContent] 1069.2 [CarbohydrateContent] 32.8 [FiberContent] 2.1 [SugarContent] 3.8 [ProteinContent] 37.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center \"well\". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power] 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power] 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving.
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[Name] All-in-One Tuna Casserole [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] I recently adopted this recipe. I made major changes to the recipe 02/22/05, the results being a much better casserole. Feel free to leave out any offensive ingredient. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2 - 1", "1 1/2 - 2", "1", "8", "6 1/2", "1", "1"] [RecipeIngredientParts] ["milk", "tuna", "cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 551.2 [FatContent] 22.1 [SaturatedFatContent] 10.3 [CholesterolContent] 108.1 [SodiumContent] 1126.8 [CarbohydrateContent] 56.9 [FiberContent] 3.4 [SugarContent] 3.2 [ProteinContent] 31.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. In large bowl, blend onion soup mix with cream of mushroom soup and milk; stir in peas & carrots, cooked noodles, cheese and tuna. Turn into greased 2-quart baking dish. Bake 30 minutes or until bubbling.
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[Name] Oven-Baked Bourguignonne [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT5H22M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Oven-Baked Bourguignonne recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "1/3", "1", "1", "1", "1/2", "8", "8"] [RecipeIngredientParts] ["boneless beef chuck", "unbleached all-purpose flour", "carrot", "tomatoes", "bay leaf", "red wine", "mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.9 [FatContent] 7.7 [SaturatedFatContent] 3.2 [CholesterolContent] 83.1 [SodiumContent] 493.1 [CarbohydrateContent] 17.5 [FiberContent] 1.8 [SugarContent] 2.6 [ProteinContent] 27.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat Oven to 400 degrees F. In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine. Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles. MICROWAVE DIRECTIONS: Toss beef with flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine. Heat, covered, at HIGH (Full Power] 7 minutes, stirring once. Add beef and carrots. Heat covered at DEFROST (30% FULL POWER], stirring occasionally, 1 1/4 hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER], 30 minutes or until beef is tender. Remove bay leaf. Let stand covered 5 minutes. Cook Noodles and serve as above. FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze. To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour. OR, Microwave at HIGH (Full Power] stirring occasionally, 20 minutes or until heated through. Let stand covered 5 minutes.
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[Name] Sourdough Pancakes #1 [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] If you don't have time to make traditional sourdough bread, this Zaar recipe that I adopted is perfect for using up your starter. I prepared the recipe and was pleasantly surprised by the taste of the pancakes. The recipe makes a super thin batter that results in a light pancake with a subtle sourdough taste. Because the batter is so thin, the pancakes cook very quickly making this perfect for those rushed, hectic mornings. My family and I really enjoyed these topped with my recipe for Hot Spiced Fruit recipe #111649. Don't have any sourdough starter? I highly recommend using Sourdough Starter recipe #78816 by Janice Boice. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["egg", "milk", "baking soda"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 129.1 [FatContent] 6.6 [SaturatedFatContent] 1.7 [CholesterolContent] 60.6 [SodiumContent] 387.2 [CarbohydrateContent] 13.1 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Making sure the sourdough starter is at room temperature, mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising.
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[Name] Sourdough Pancakes #2 [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Sourdough Pancakes #2 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/70/12/QzzXEFIzQcKBU7gJh2Hs_DSC00020.JPG" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["egg", "instant milk", "evaporated milk", "salt", "baking soda", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 142.6 [FatContent] 10.2 [SaturatedFatContent] 2.6 [CholesterolContent] 60.6 [SodiumContent] 943.2 [CarbohydrateContent] 9.5 [FiberContent] 0.0 [SugarContent] 9.5 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] "Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls."
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[Name] Sourdough Pancakes #3 [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Sourdough Pancakes #3 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/70/13/pic2Pwq8W.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["unbleached flour", "baking soda", "eggs", "sugar", "salt", "bacon fat"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 184.3 [FatContent] 2.1 [SaturatedFatContent] 0.6 [CholesterolContent] 70.5 [SodiumContent] 621.5 [CarbohydrateContent] 34.0 [FiberContent] 1.1 [SugarContent] 2.3 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs.
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[Name] Sourdough Pancakes #4 [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Sourdough Pancakes #4 recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["milk", "egg", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.4 [FatContent] 7.3 [SaturatedFatContent] 1.8 [CholesterolContent] 64.0 [SodiumContent] 472.7 [CarbohydrateContent] 24.8 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes.
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[Name] Sourdough Pancakes #5 [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Sourdough Pancakes #5 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/70/15/piceuqEhn.jpg" [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "1", "2", "1 3/4", "1", "2", "1 1/2", "1/4"] [RecipeIngredientParts] ["eggs", "sweet milk", "unbleached flour", "baking soda", "baking powder", "salt", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 226.9 [FatContent] 4.2 [SaturatedFatContent] 1.6 [CholesterolContent] 109.8 [SodiumContent] 964.1 [CarbohydrateContent] 38.5 [FiberContent] 1.0 [SugarContent] 10.8 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great taste.
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[Name] Sourdough Applesauce Cake [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 prepare this one soon and will post any modifications that I make to the recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1/2", "1", "1/2", "1/2", "1/2", "2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["unbleached flour", "applesauce", "salt", "cinnamon", "nutmeg", "allspice", "clove", "baking soda", "white sugar", "brown sugar", "butter", "margarine", "egg"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 602.0 [FatContent] 24.9 [SaturatedFatContent] 15.2 [CholesterolContent] 108.2 [SodiumContent] 1186.1 [CarbohydrateContent] 91.5 [FiberContent] 2.2 [SugarContent] 53.7 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place.", "Cream together the sugars and butter.", "Add the beaten egg and mix well.", "Add spices.", "You may also add a half cup of raisins or chopped nuts, or a mixture of the two.", "Beat by hand until well mixed and no lumps reamian.", "Bake at 350 degrees F for half to three quarters of an hour.", "Test for doneness with a knife when half an hour is up.", "Allow to cool until cold before cutting and serving." ]
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[Name] Aunt Cora's Biscuits [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2000-03-06T16:20:00Z [Description] I adopted this recipe during the Recipezaar Adoption, so I have not idea who Aunt Cora is, but she's got to be one great lady!!! I made these biscuits using Sourdough Starter # 67075 by KimmieOH and they are simply wonderful. I did use the butter flavor shortening and instead of letting them rise over hot water, I just sat them on top of the stove while the cake that was in the oven baked. They rose beautifully. Other than that, I made them exactly as directed. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "1 1/2", "2", "1/4", "1 1/2"] [RecipeIngredientParts] ["unbleached flour", "baking powder", "salt", "baking soda", "sugar", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.6 [FatContent] 8.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 884.4 [CarbohydrateContent] 28.6 [FiberContent] 0.8 [SugarContent] 4.3 [ProteinContent] 3.2 [RecipeServings] 6.0 [RecipeYield] 12-14 biscuits [RecipeInstructions] Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.
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[Name] Mary Rogers's Sourdough Biscuits [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 prepare this one soon and will post any modifications that I make to the recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/19/TgBH7BuTTHO2xG3mqejb_MR%20Sourdough%20iscuis.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/19/pic4P0q9s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/19/pic24gwyw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/19/picOhuAL4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/19/picM1hcfy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/19/pic2VESs9.jpg"] [RecipeCategory] Breads [Keywords] ["Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2 1/2", "1/3", "1", "3/4", "2", "1/2", "1/4"] [RecipeIngredientParts] ["milk", "flour", "shortening", "sugar", "salt", "baking powder", "baking soda", "cream of tartar"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 491.2 [FatContent] 20.1 [SaturatedFatContent] 8.2 [CholesterolContent] 24.8 [SodiumContent] 806.5 [CarbohydrateContent] 66.3 [FiberContent] 2.1 [SugarContent] 3.4 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster.
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[Name] Mendenhall Sourdough Gingerbread [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] Last summer I enjoyed an Alaskan cruise, and we had a fabulous time at the Mendenhall Glacier. :) Alaska is also well-known for its sourdough... and brought together here is a delicious combination of sourdough and gingerbread. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/20/picOPf7uK.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/7020/oQnzIT7nRVC4CpDFIKgZ_10157575052831125.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/20/picB1FvZG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/20/7020.jpg"] [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", "1/2", "1", "1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["hot water", "molasses", "salt", "baking soda", "brown sugar", "egg", "unbleached flour", "ginger", "cinnamon", "butter"] [AggregatedRating] 4.5 [ReviewCount] 13.0 [Calories] 414.2 [FatContent] 16.5 [SaturatedFatContent] 10.0 [CholesterolContent] 75.9 [SodiumContent] 542.9 [CarbohydrateContent] 63.3 [FiberContent] 1.1 [SugarContent] 33.4 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees F.", "Cream together the brown sugar and shortening.", "Then add molasses and egg, beating continuously; set aside", "In a separate bowl, sift dry ingredients together and blend into hot water.", "Then beat this mixture into creamed mixture.", "As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.", "Pour into lightly buttered and floured 8\"x8\" baking pan and bake at 375 degrees F for about 30 minutes or until done.", "Best served with ice cream or whipped cream while still hot." ]
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[Name] Meatless Loaf [AuthorId] 98063 [AuthorName] lortle [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2000-03-06T16:20:00Z [Description] This is my newly adopted recipe. It works okay in its original version but needs more flavour I'd say. Originally all nuts were peanuts, I would use a combination of walnuts, cashews, almonds and peanuts, being sure to grind them in a blender/food processor first so that the loaf stays together well. I added some spices, you may want to add even more though. I think mushroom gravy would be good on this, haven't tried it yet. It is better the next day because the flavours blend. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3", "1/4", "2", "2", "1", NA] [RecipeIngredientParts] ["brown rice", "egg", "onion", "garlic cloves", "poultry seasoning", "ricotta cheese", "cottage cheese", "seasoning salt", "fresh ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 545.0 [FatContent] 35.9 [SaturatedFatContent] 10.4 [CholesterolContent] 72.8 [SodiumContent] 388.9 [CarbohydrateContent] 39.1 [FiberContent] 5.3 [SugarContent] 2.9 [ProteinContent] 20.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients and bake in loaf at 350 degrees for about 30 - 40 minutes. Let stand a few minutes before slicing.
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[Name] Hot and Sour Tofu Soup [AuthorId] 37106 [AuthorName] Just Cher [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Hot and Sour Tofu Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "3", "1", "1/2", "4", "1/2", "2", "1", "2", "1/4", "1/2", "1", "1", "2", NA] [RecipeIngredientParts] ["dried mushroom", "water", "dry sherry", "bamboo shoots", "water chestnut", "tofu", "white wine vinegar", "soy sauce", "cornstarch", "water", "white pepper", "egg", "green onions", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 87.4 [FatContent] 3.5 [SaturatedFatContent] 0.7 [CholesterolContent] 46.5 [SodiumContent] 294.2 [CarbohydrateContent] 8.6 [FiberContent] 1.6 [SugarContent] 1.9 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom] and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste.
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[Name] Quick Vegetable Stock [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H15M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Quick Vegetable Stock recipe from Food.com. [Images] character(0) [RecipeCategory] Stocks [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "2", "3", "2", "6", "1/2", "1"] [RecipeIngredientParts] ["carrots", "turnip", "celery", "onions", "butter", "water", "salt", "parsley", "bay leaf", "thyme leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.3 [FatContent] 24.2 [SaturatedFatContent] 14.8 [CholesterolContent] 61.1 [SodiumContent] 5286.9 [CarbohydrateContent] 56.0 [FiberContent] 14.7 [SugarContent] 28.1 [ProteinContent] 7.1 [RecipeServings] 1.0 [RecipeYield] 2 quarts stock [RecipeInstructions] Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes]. Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use.
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[Name] Zucchini Frittata [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-06T16:20:00Z [Description] A frittata is a flat omelet with a medley of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegetable", "Brunch", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "6", "1/8", "1/4", "1/4", "1"] [RecipeIngredientParts] ["onion", "garlic", "swiss chard", "zucchini", "eggs", "pepper", "dry basil", "oregano leaves", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 194.5 [FatContent] 14.2 [SaturatedFatContent] 5.1 [CholesterolContent] 200.7 [SodiumContent] 329.1 [CarbohydrateContent] 3.4 [FiberContent] 0.6 [SugarContent] 1.7 [ProteinContent] 13.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes]. Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature.
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[Name] Finnish Summer Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] I love soup! :) I also collect Finnish recipes, and 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] ["Finnish", "Scandinavian", "European", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "6", "1", "1/8", "2", "6", "12", "1/2", "2", "2", "3"] [RecipeIngredientParts] ["water", "potatoes", "salt", "white pepper", "butter", "margarine", "green onions", "young fresh baby carrots", "tiny peas", "half-and-half", "all-purpose flour"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 389.1 [FatContent] 16.2 [SaturatedFatContent] 9.9 [CholesterolContent] 48.0 [SodiumContent] 564.4 [CarbohydrateContent] 52.1 [FiberContent] 7.7 [SugarContent] 5.2 [ProteinContent] 10.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Heat water to boiling in a wide 5-quart pan; add potatoes.", "Reduce heat; cover and simmer for 5 minutes.", "Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes.", "Add peas and cook for another 2 minutes or until vegetables are crisp-tender.", "In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables.", "Cook, stirring until soup slightly thickened (about 5 minutes]", "May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables." ]
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[Name] Make-Ahead Gazpacho [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Make-Ahead Gazpacho recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1/2", "1/8", "1", "1", "4", "3"] [RecipeIngredientParts] ["tomato juice", "lemon juice", "sugar", "pepper", "cucumber", "green pepper", "tomatoes", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.3 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 227.0 [CarbohydrateContent] 12.7 [FiberContent] 2.6 [SugarContent] 8.4 [ProteinContent] 2.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. An easy make-ahead soup to begin a meal with.
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[Name] Rindergulasch (beef Goulash) [AuthorId] 71324 [AuthorName] -Sylvie- [CookTime] PT1H47M [PrepTime] PT0S [TotalTime] PT1H47M [DatePublished] 2000-03-06T16:20:00Z [Description] I adopted this recipe from Recipezaar. I've made it and made some minor changes to adapt it to my own taste. If you leave the cream out it is very similar to my mother's Goulash recipe. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/27/picOUTRp1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/27/picAStUsK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/27/pic45SGZh.jpg"] [RecipeCategory] Meat [Keywords] ["German", "European", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "3", NA, NA, "1/2", "1", "1/4", "2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["onions", "salt", "pepper", "paprika", "sugar", "water", "unbleached flour", "water"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 351.6 [FatContent] 23.5 [SaturatedFatContent] 6.5 [CholesterolContent] 82.8 [SodiumContent] 71.5 [CarbohydrateContent] 10.0 [FiberContent] 1.7 [SugarContent] 3.8 [ProteinContent] 24.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat, check the flavour adding more salt and pepper as required. Stir in cream if using. Serve with noodles, rice or potatoes.
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[Name] Chiles Rellenos Casserole [AuthorId] 179133 [AuthorName] flower7 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-03-06T16:20:00Z [Description] I adopted this from the Recipezaar account. It was good as is, but I had to make a couple changes for it to work for me. Came out a little runny (maybe because I used skim milk), so may need some additional adjustment. I would probably change out the mozzarella for Monterey jack or a Mexican cheese next time also. Good served with sour cream. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/28/picS9VUC1.jpg" [RecipeCategory] Vegetable [Keywords] ["Mexican", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "2", "6", "3", "2", "1/4", "2", "1/8", "1/4", "1"] [RecipeIngredientParts] ["whole green chilies", "sharp cheddar cheese", "whole green onions", "mozzarella cheese", "eggs", "milk", "all-purpose flour", "all-purpose flour", "salt", "black pepper", "green chili salsa"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 341.8 [FatContent] 21.3 [SaturatedFatContent] 12.4 [CholesterolContent] 156.6 [SodiumContent] 680.3 [CarbohydrateContent] 17.0 [FiberContent] 1.4 [SugarContent] 3.8 [ProteinContent] 21.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F Grease an 8x8-inch baking dish. Split chile peppers lengthwise and remove seeds and veins. Spread chiles in a single layer in the prepared baking dish. Sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles. In a bowl, beat eggs, milk, flour, salt and black pepper together until smooth. Pour over chiles and cheese. Bake for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.
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[Name] Fried Tortilla Chips [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-06T16:20:00Z [Description] Make and share this Fried Tortilla Chips 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/70/29/picQjDVg9.jpg" [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["8", NA] [RecipeIngredientParts] "corn tortillas" [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 104.6 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 21.6 [CarbohydrateContent] 21.4 [FiberContent] 3.0 [SugarContent] 0.4 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes]; lift from oil with slotted spoon and drain on paper towels.
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[Name] Cantaloupe Melba [AuthorId] 88099 [AuthorName] Nimz_ [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2000-03-06T16:20:00Z [Description] I adopted this recipe from Recipezaar and haven't tried it yet. I don't know how long it takes to make this so I estimated. Sounds good. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/30/picjgwICN.jpg" [RecipeCategory] Dessert [Keywords] ["Melons", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/3", "2", "2", "3"] [RecipeIngredientParts] ["fresh raspberries", "sugar", "cantaloupe"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 175.1 [FatContent] 1.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 47.9 [CarbohydrateContent] 40.1 [FiberContent] 5.1 [SugarContent] 34.0 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a blender or food processor, whirl raspberries until pureed.", "Pour through a sieve to remove seeds.", "Stir sugar and liqueur (if used] into puree and mix well; cover and chill.", "Halve cantaloupes and remove seeds; peel and cut into thin slices.", "Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.", "Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.", "Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish." ]
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[Name] Sweet and Sour Edamame Soybeans [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [Description] This was originally a recipe for dried and soaked soybeans, but I really love edamame and think it goes much better with them! :) [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Soy/Tofu", "Tropical Fruits", "Beans", "Fruit", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1 1/2", "1/2", "1/2", "1/3", "2", "1 1/2", "2", "2", "1", "3/4", "2", "2 1/2"] [RecipeIngredientParts] ["cornstarch", "soy sauce", "dry sherry", "brown sugar", "wine vinegar", "onions", "carrots", "garlic", "green pepper", "pineapple chunk", "tomatoes", "soybeans"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 299.8 [FatContent] 11.2 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 113.0 [CarbohydrateContent] 39.9 [FiberContent] 6.7 [SugarContent] 28.7 [ProteinContent] 13.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put together the Sweet-Sour Sauce: in a bowl combine cornstarch, soy sauce, dry sherry, brown sugar, wine vinegar, and vegetable stock. In a large saute pan over medium heat, saute the onions, carrots and garlic in the oil, and cook stirring for about 5 minutes or until vegetables are crisp-tender. Add green (or red or yellow or orange bell] pepper and tomatoes and cook for 3 minutes. Add pineapple and edamame and cook for 2 minutes or until hot. Re-stir the sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Serve and enjoy! (An adopted recipe.]
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[Name] Zucchini Fiesta Salad [AuthorId] 121690 [AuthorName] echo echo [CookTime] PT3M [PrepTime] PT15M [TotalTime] PT18M [DatePublished] 2000-03-06T16:20:00Z [Description] This is a recipe that I adopted in the Recipezaar recipe give-away of Feb 2005 and made only a couple minor changes. I like it. Preparation time does not include 30 minutes chilling time. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/4", "1/2", "1/8", "1", "1/3", "1/3", "1", "1", NA, NA] [RecipeIngredientParts] ["zucchini", "lemon juice", "salt", "ground cumin", "green onion", "green chili", "cream cheese", "avocado", "lettuce leaf", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 417.8 [FatContent] 40.2 [SaturatedFatContent] 15.3 [CholesterolContent] 62.4 [SodiumContent] 470.4 [CarbohydrateContent] 11.7 [FiberContent] 5.1 [SugarContent] 2.3 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes].", "Plunge into ice water to cool; drain well.", "In a large bowl, combine lemon juice, oil, salt, and cumin.", "Add drained squash and stir lightly; chill for 30 minutes.", "Add onion, chilies, olives, and cheese.", "Peel and pit avocado; cut into small cubes.", "Add to salad and mix lightly.", "To serve, arrange lettuce leaves on 4 salad plates.", "Mound equal portions of salad on each plate.", "Garnish each salad with a sprig of coriander." ]
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[Name] Salad-in-a-Boat [AuthorId] 78808 [AuthorName] Pianolady [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:20:00Z [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!! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "5", "1/4", "2/3", "3", "3/4", "1 1/2", "8", "1/2", "1", "1/4", "1", "1/4", "1", "1", "2", "6"] [RecipeIngredientParts] ["water", "butter", "salt", "all-purpose flour", "eggs", "swiss cheese", "cherry tomatoes", "mayonnaise", "Dijon mustard", "cumin", "raw cauliflower", "raw mushrooms", "celery", "green onions with tops", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.8 [FatContent] 21.0 [SaturatedFatContent] 10.9 [CholesterolContent] 316.9 [SodiumContent] 376.2 [CarbohydrateContent] 18.5 [FiberContent] 2.8 [SugarContent] 3.4 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a 2-quart pan, bring water, butter and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat / whisk until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in the middle of the pan and a film forms on the bottom of the pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9\" round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400º oven for 40 minutes or until puffed and brown -- turn off oven. With a wooden pick, prick crust in 10 to 12 places and leave in a closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg/vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Enjoy!
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[Name] Spanakopita [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Spanakopita recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Vegetable", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "1", "1/2", NA, NA, "1", NA, "6", "1/2", "1/2", "1/4", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["salt", "onion", "fresh mushrooms", "olive oil", "butter", "garlic", "fresh ground pepper", "eggs", "feta cheese", "parmesan cheese", "fresh parsley", "oregano", "dried rosemary", "butter", "phyllo dough"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 353.4 [FatContent] 21.3 [SaturatedFatContent] 11.7 [CholesterolContent] 175.9 [SodiumContent] 659.2 [CarbohydrateContent] 27.3 [FiberContent] 1.3 [SugarContent] 2.2 [ProteinContent] 13.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] If using fresh spinach, wash the spinch and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do. Tear the sponach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw and squeeze out the excess moisture.] Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat. Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty
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[Name] Bean Vegetable Medley [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Bean Vegetable Medley 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/70/35/picYsFcqb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/35/picPTtOYf.jpg"] [RecipeCategory] Beans [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "2", "2", "1", "1", "2/3", "1 1/2", "1", "1/4", "3", "2"] [RecipeIngredientParts] ["onion", "celery", "green pepper", "tomatoes", "red kidney beans", "frozen baby lima beans", "quick-cooking barley", "parsley", "salt", "dried basil leaves", "black pepper", "boiling water", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 513.1 [FatContent] 13.5 [SaturatedFatContent] 2.5 [CholesterolContent] 3.7 [SodiumContent] 968.5 [CarbohydrateContent] 80.8 [FiberContent] 21.3 [SugarContent] 5.1 [ProteinContent] 21.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature.
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[Name] Baked Stuffed Bell Peppers [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2000-03-06T16:21:00Z [Description] There are so many recipes for Baked Stuffed Peppers - each a little different, each bringing something a little different to the dinner table. This is the recipe I learned from my mother. A meal in itself I generally serve 1 stuffed pepper "half" per person along with freshly baked French bread and a tossed salad, for those with healthier appetites you can of course serve 2 "halves" per person. I like to use red and or yellow peppers over the green - I find the red/yellow peppers to be a bit sweeter. These can also be made ahead and frozen for OAMC - when ready to use simply thaw overnight in the fridge and bake as directed. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/36/pic67x4TT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/36/picUKiiSv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/36/picblAULd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/36/picPemaUG.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Vegetable", "Meat", "Winter", "Oven", "Freezer", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "2", "1", "1", "1/8", NA, NA, NA] [RecipeIngredientParts] ["ground beef", "cooked rice", "pepper", "onion", "garlic cloves", "egg", "sharp cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 33.0 [Calories] 386.7 [FatContent] 18.9 [SaturatedFatContent] 7.2 [CholesterolContent] 123.7 [SodiumContent] 164.7 [CarbohydrateContent] 26.2 [FiberContent] 3.3 [SugarContent] 6.4 [ProteinContent] 25.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat your oven to 350°F. In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and salt and freshly ground black pepper, to taste. Use your hands to mix ingredients well. Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill. *At this point, if you are using this recipe for OAMC you can wrap your peppers in saranwrap, then place them in a zip-lock bag and store them in the freezer for later use.*. Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half]. Cover and allow to cook 90 minutes (Please note that I have only ever made 4 halves at one time - so the cooking time could be longer if making 6 or more at the same time.]. After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point - please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.]. Bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes. Serve along side freshly baked bread and a salad, enjoy!
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[Name] Sausage Balls [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:21:00Z [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] High In... [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3"] [RecipeIngredientParts] ["bulk sausage", "sharp cheddar cheese", "Bisquick"] [AggregatedRating] 4.5 [ReviewCount] 14.0 [Calories] 350.0 [FatContent] 21.5 [SaturatedFatContent] 8.4 [CholesterolContent] 57.6 [SodiumContent] 829.9 [CarbohydrateContent] 23.1 [FiberContent] 0.8 [SugarContent] 4.3 [ProteinContent] 15.3 [RecipeServings] 10.0 [RecipeYield] 60 balls [RecipeInstructions] Combine all ingredients and shape into balls the size of walnuts. Bake on papered sheet pan at 300 degrees F. in the convection oven for 15 minutes. Turn after pan 7 minutes. NOTE: defrost and reheat at 350 degrees F.
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[Name] Rindfleisch-Eintopf (Beef Stew) [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Rindfleisch-Eintopf (Beef Stew) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/38/picGk3T6X.jpg" [RecipeCategory] Stew [Keywords] ["Meat", "German", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "3", "2", "1/4", "2", "2", NA, "2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["shortening", "rump roast", "onions", "unbleached flour", "salt", "sugar", "pepper", "dry mustard", "celery seed", "water", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 598.8 [FatContent] 36.6 [SaturatedFatContent] 13.1 [CholesterolContent] 170.1 [SodiumContent] 2452.4 [CarbohydrateContent] 16.4 [FiberContent] 2.1 [SugarContent] 8.5 [ProteinContent] 49.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.
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[Name] Cheese Diablo Wafers (Hot) [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT6M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Cheese Diablo Wafers (Hot) 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/70/39/picnbiPBv.jpg" [RecipeCategory] Cheese [Keywords] ["High Protein", "High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["unbleached flour", "sharp cheddar cheese", "butter", "margarine", "cayenne"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 219.0 [FatContent] 16.9 [SaturatedFatContent] 10.7 [CholesterolContent] 48.3 [SodiumContent] 222.4 [CarbohydrateContent] 9.9 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 7.1 [RecipeServings] 10.0 [RecipeYield] 48 wafers [RecipeInstructions] Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.] about 6 minutes. Serve hot or cool.
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[Name] Hot Chocolate Mix [AuthorId] 102135 [AuthorName] icetea [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Hot Chocolate Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "16", "14", "2"] [RecipeIngredientParts] ["powdered milk", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 4360.6 [FatContent] 202.4 [SaturatedFatContent] 127.6 [CholesterolContent] 725.5 [SodiumContent] 2802.0 [CarbohydrateContent] 449.4 [FiberContent] 4.1 [SugarContent] 438.6 [ProteinContent] 194.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water.
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[Name] Basting Sauce for Roast (for Company) [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Basting Sauce for Roast (for Company) 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/70/42/picl4tio8.jpg" [RecipeCategory] Meat [Keywords] ["Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "2", "1/2", "2", "2", "2", "1", "2", "2", "2"] [RecipeIngredientParts] ["dry mustard", "salt", "pepper", "mayonnaise", "vinegar", "Kitchen Bouquet"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 4.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 388.1 [CarbohydrateContent] 0.6 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour.
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[Name] Brandy Sauce [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Brandy Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["water", "cornstarch", "butter", "sugar", "nutmeg", "brandy", "real vanilla"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 210.0 [FatContent] 6.0 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 53.4 [CarbohydrateContent] 29.1 [FiberContent] 0.2 [SugarContent] 25.2 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread.
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[Name] Killer Salsa (Hot,hot,hot) [AuthorId] 102135 [AuthorName] icetea [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Killer Salsa (Hot,hot,hot) recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["dried chile pequins", "cumin", "salt", "garlic", "oregano", "tomato juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 164.6 [CarbohydrateContent] 3.4 [FiberContent] 0.4 [SugarContent] 2.2 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: Peppers, so watch out.
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[Name] Layered Mexican Dip [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Layered Mexican Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["yogurt", "sour cream", "avocados", "lemon juice", "cheddar cheese", "tomatoes", "onion"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 251.8 [FatContent] 18.8 [SaturatedFatContent] 7.4 [CholesterolContent] 28.8 [SodiumContent] 234.1 [CarbohydrateContent] 15.2 [FiberContent] 6.6 [SugarContent] 2.1 [ProteinContent] 8.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Layer refried beans on bottom of a quiche dish or other flat sided dish. Combine yogurt and sour cream with taco seasoning and refrigerate until ready to layer. Mash avocados, sprinkling with the lemon juice, combining till smooth then layer on top of refried beans. Add the sour cream mixture on top of the avocado layer. Top with grated cheese. Sprinkle tomato pieces over the cheese. Last layer is the chopped onion, if using. Serve with dipping chips.
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[Name] Grandmother Merrill's Chili Sauce [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Grandmother Merrill's Chili Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["onion", "sugar", "salt", "cinnamon", "tomatoes", "vinegar", "allspice"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 139.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 298.3 [CarbohydrateContent] 33.8 [FiberContent] 2.2 [SugarContent] 29.4 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. Good on dried peas or beans, boiled cabbage, etc.
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[Name] Ld's Homemade Mayonnaise [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Ld's Homemade Mayonnaise 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/70/48/picVheTO9.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "4", "1", "1 1/2"] [RecipeIngredientParts] ["eggs", "dry mustard", "apple cider vinegar", "seasoning salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 764.1 [FatContent] 84.3 [SaturatedFatContent] 11.4 [CholesterolContent] 93.0 [SodiumContent] 36.3 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] 1 Pint [RecipeInstructions] Blend eggs, vinegar, mustard and seasoning salt in the blender; add oil very slowly (steady flow] while blender continues to run. Might need to stir toward end of adding oil.
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[Name] Rinderrouladen (Beef Rolls) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Rinderrouladen (Beef Rolls) recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "German", "European", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/4", "2", "2", "1", "1/4", "1 1/2", "4", "1/2", "1"] [RecipeIngredientParts] ["mustard", "salt", "pepper", "pickles", "salt pork", "bacon", "onion", "beef broth", "peppercorns", "bay leaf", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 434.8 [FatContent] 40.6 [SaturatedFatContent] 12.5 [CholesterolContent] 52.0 [SodiumContent] 1180.2 [CarbohydrateContent] 6.5 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 11.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon], and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately.
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[Name] Jalapeno-Cheese Dip - Texas Style [AuthorId] 30094 [AuthorName] acid. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Jalapeno-Cheese Dip - Texas Style recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 15 Mins", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "5", NA] [RecipeIngredientParts] ["mayonnaise", "processed cheese", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.4 [FatContent] 11.7 [SaturatedFatContent] 7.1 [CholesterolContent] 29.2 [SodiumContent] 1563.4 [CarbohydrateContent] 6.7 [FiberContent] 1.5 [SugarContent] 4.9 [ProteinContent] 9.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator.
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[Name] Fiery Herbed Barbecue Sauce [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Fiery Herbed Barbecue Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/52/picJIQMRQ.jpg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Spring", "Summer", "Savory", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "3", "1/4", "1/2", "3/4", "1/4", "2", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["brown sugar", "cider vinegar", "Worcestershire sauce", "brewed coffee", "ketchup", "garlic", "dried oregano", "fresh oregano", "dried basil", "fresh basil", "dried rosemary", "fresh rosemary", "fresh ground black pepper", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 239.7 [FatContent] 14.0 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 681.2 [CarbohydrateContent] 30.2 [FiberContent] 1.0 [SugarContent] 25.3 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan over low heat mix brown sugar, cider vinegar, Worcestershire sauce and coffee together. Whisk in Ketchup, minced garlic, oregano, basil, rosemary, black pepper and cayenne pepper; bring to a boil. Reducee heat and simmer, covered 5 minutes to allow the flavors to blend. Remove from heat and whisk in the oil. Taste and adjust seasonings if needed.
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[Name] Mexican Cornbread II [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Mexican Cornbread II recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", NA, "1", "1/2", "3", "1", "3", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["onion", "American cheese", "cornmeal", "eggs", "baking soda", "bacon drippings", "sweet milk", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.7 [FatContent] 30.4 [SaturatedFatContent] 15.0 [CholesterolContent] 210.2 [SodiumContent] 1390.3 [CarbohydrateContent] 35.9 [FiberContent] 3.1 [SugarContent] 5.8 [ProteinContent] 20.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot.
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[Name] Barbecue Ribs [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2000-03-06T16:21:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recip [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1/4", "1", "1/2", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["brown sugar", "catsup", "soy sauce", "dry mustard", "chili sauce", "dark rum", "Worcestershire sauce", "garlic", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 2119.9 [FatContent] 137.7 [SaturatedFatContent] 50.5 [CholesterolContent] 548.5 [SodiumContent] 2235.1 [CarbohydrateContent] 69.5 [FiberContent] 2.3 [SugarContent] 62.5 [ProteinContent] 135.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wrap ribs in double thickness of foil and bake for 2 hours at 300 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting with sauce, or grill 30 minutes, 4 inches above coals turning and basting.
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[Name] Round-up Beef (for a Crowd) [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Round-up Beef (for a Crowd) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "1", NA, "5", "3", "1 1/4", "1 1/4", "5", "5", NA] [RecipeIngredientParts] ["beef round steak", "unbleached flour", "water", "catsup", "brown sugar", "red wine vinegar", "Worcestershire sauce", "onions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 101.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 360.6 [CarbohydrateContent] 24.6 [FiberContent] 0.6 [SugarContent] 18.5 [ProteinContent] 1.3 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally.
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[Name] Vinegar Pie II [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:21:00Z [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] Pie [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "5", "2 1/2", "4"] [RecipeIngredientParts] ["sugar", "unbleached flour", "water", "vinegar", "butter", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.4 [FatContent] 8.0 [SaturatedFatContent] 4.1 [CholesterolContent] 136.7 [SodiumContent] 91.4 [CarbohydrateContent] 35.5 [FiberContent] 0.1 [SugarContent] 33.4 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown.
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[Name] Ranch Round Steak [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Ranch Round Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/4", "2", "1 1/2", "1/8", "1/4", "1/2", "1"] [RecipeIngredientParts] ["beef round steak", "flour", "dry mustard", "salt", "pepper", "shortening", "water", "Worcestershire sauce"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 75.1 [FatContent] 6.6 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 457.4 [CarbohydrateContent] 3.6 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravy over meat and serve.
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[Name] Wacky Cake [AuthorId] 135566 [AuthorName] LainieBug [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Wacky 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/70/58/Vf9VbySPQAqRswcAIJNs_wacky cake SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/58/pic04CjjV.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/58/n1Jdo8hYQOW7vkJrxbKW_wacky cake SITE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/58/wqSsD8jiQbuaJ9LZvUlj_wacky cake SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/58/picWdaaVd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/58/picruslZQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/58/pic8RGJp9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/58/picrTC6mr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/58/pic8PTENE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/58/pic8iAmuN.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "1", "1/2", "1", "1", "5", "1"] [RecipeIngredientParts] ["unbleached all-purpose flour", "sugar", "baking soda", "salt", "vanilla", "vinegar", "water"] [AggregatedRating] 5.0 [ReviewCount] 58.0 [Calories] 236.7 [FatContent] 7.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 270.5 [CarbohydrateContent] 39.2 [FiberContent] 0.9 [SugarContent] 22.3 [ProteinContent] 2.5 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven for 30 to 40 minutes or until a toothpick inserted in the center comes out with moist crumbs (not batter].
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[Name] Poor Man's Cake [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Poor Man's Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["sugar", "raisins", "allspice", "clove", "salt", "cinnamon"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 583.2 [FatContent] 34.4 [SaturatedFatContent] 13.4 [CholesterolContent] 32.5 [SodiumContent] 31.5 [CarbohydrateContent] 72.0 [FiberContent] 2.0 [SugarContent] 61.9 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F]. Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking.
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[Name] Fruit Cocktail Cake [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-06T16:21:00Z [Description] I adopted this delicious cake recipe from the RecipeZaar account in February 2005. The only changes I made were to add some vanilla and cut back the baking time. Be sure to top it with Recipe #7062, another of my adopted recipes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/61/picYu1ZO8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/61/picatoibQ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/61/picq0RBLR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/61/picHKaCiF.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Lactose Free", "Healthy", "Free Of...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/2", "2", "1/8", "2", "1", "1"] [RecipeIngredientParts] ["unbleached flour", "sugar", "baking soda", "salt", "eggs", "vanilla extract"] [AggregatedRating] 4.0 [ReviewCount] 12.0 [Calories] 206.2 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 35.2 [SodiumContent] 248.2 [CarbohydrateContent] 46.3 [FiberContent] 0.9 [SugarContent] 30.1 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, stir together flour, sugar, baking soda and salt. Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer]; batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice], but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs]. Pour into a greased 9 inch x 13 inch pan. Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean. This cake is best with Fruit Cocktail Cake Icing #7062.
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[Name] Fruit Cocktail Cake Icing [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-06T16:21:00Z [Description] I made only a couple changes to this recipe I adopted from the RecipeZaar account in February 2005. I increased the butter from 3/4 to 1 cup, changed the milk from canned evaporated milk (which I am not terribly fond of) to regular whole milk, and decreased the amount of milk from 1 cup to 3/4 cup (the additional 1/4 cup butter makes up the difference). This delicious topping is the perfect topping for Recipe #7061. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/62/pic66gwh0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/62/picV1GYeT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/62/pic9fi3sT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/62/picGt3BPi.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["sugar", "butter", "pecans", "coconut"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 296.3 [FatContent] 21.4 [SaturatedFatContent] 12.3 [CholesterolContent] 42.2 [SodiumContent] 116.4 [CarbohydrateContent] 27.2 [FiberContent] 1.0 [SugarContent] 26.2 [ProteinContent] 1.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger] and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir.", "Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled].", "Note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--This is the only frosting you will want to use over Fruit Cocktail Cake (Recipe #7061]!" ]
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[Name] Grilled Turkey Shish Kabob [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H10M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Grilled Turkey Shish Kabob recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Healthy", "Weeknight"] [RecipeIngredientQuantities] ["1 1/4", "1/3", "2", "1", "2", "8", "8", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["turkey breast tenderloins", "chili sauce", "lemon juice", "sugar", "bay leaves", "mushrooms", "cherry tomatoes", "zucchini", "green pepper", "onions"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 295.4 [FatContent] 8.8 [SaturatedFatContent] 1.6 [CholesterolContent] 89.4 [SodiumContent] 208.2 [CarbohydrateContent] 15.8 [FiberContent] 2.4 [SugarContent] 7.9 [ProteinContent] 37.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut turkey tenderlions into 1 1/2-inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6\" from heat or coals for 10 minutes. Turn and brush occasionally with marinade.
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[Name] Vegetarian Zucchini Patties [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] PT16M [PrepTime] PT8M [TotalTime] PT4M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Vegetarian Zucchini Patties recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "3", "3 1/2", "1/4", "2", "1/2", "1/8"] [RecipeIngredientParts] ["butter", "margarine", "zucchini", "flour", "eggs", "salt", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 27.0 [Calories] 223.9 [FatContent] 18.8 [SaturatedFatContent] 5.8 [CholesterolContent] 108.3 [SodiumContent] 385.7 [CarbohydrateContent] 9.6 [FiberContent] 1.3 [SugarContent] 2.8 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F] oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed.
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[Name] Stuffed Zucchini II [AuthorId] 78808 [AuthorName] Pianolady [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2000-03-06T16:21:00Z [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!!
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[Name] Baked Zucchini with Tomatoes [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2000-03-06T16:21:00Z [Description] THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/66/pick0ciO3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/66/picdCfc9V.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1/2", "1/8", "1/4"] [RecipeIngredientParts] ["zucchini", "tomatoes", "yellow onion", "salt", "pepper", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 172.5 [FatContent] 14.2 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 307.8 [CarbohydrateContent] 11.0 [FiberContent] 3.2 [SugarContent] 7.2 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING.
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[Name] Stir-fried Zucchini [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Stir-fried Zucchini 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/70/67/picuhOhRq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/67/pichG2Bp5.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["zucchini", "water", "salt", "soy sauce", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 56.9 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 303.0 [CarbohydrateContent] 5.1 [FiberContent] 1.5 [SugarContent] 4.2 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut zucchini into 1/4-inch pieces. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying] until well coated. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. VARIATION: 1/4 olive OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS.
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[Name] Summer Vegetable Bowl [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-06T16:21:00Z [Description] This is one of my adopted recipes. I have not made it yet, so I don't know if I will be making revisions or not. As of now, I don't think I will be revising this recipe. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "12", "1", "2", "1", "6", "1", "2", "1/4", "6", "2", "1"] [RecipeIngredientParts] ["bacon", "green pepper", "hot water", "green beans", "corn", "salt", "sugar", "pepper", "zucchini", "celery", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.8 [FatContent] 3.7 [SaturatedFatContent] 0.9 [CholesterolContent] 2.7 [SodiumContent] 932.3 [CarbohydrateContent] 38.1 [FiberContent] 7.0 [SugarContent] 14.7 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] THIS IS A BEAUTIFULLY COLORFUL DISH. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. With slotted spoon, arrange vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top.
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[Name] Gazpacho 1 (adopted) [AuthorId] 129357 [AuthorName] Honni [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2000-03-06T16:21:00Z [Description] Adopted from zaar Feb 2005. All comments below are from the original chef. I will update when I have prepared this recipe myself. Leah [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["Vegetable", "Low Protein", "Vegan", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "1/2", "1/4", "4", "12"] [RecipeIngredientParts] ["zucchini", "green pepper", "onion", "cucumber", "tomatoes", "garlic cloves", "cumin", "chili powder", "olive oil", "tomato juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 178.8 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 181.2 [CarbohydrateContent] 13.3 [FiberContent] 2.8 [SugarContent] 7.7 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ]. Add vegetables and spices to juice and refrigerate.
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[Name] Zucchini and Tomato Salad [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-06T16:21:00Z [Description] This is one of my adopted recipe. It stands as it is written. It is a great recipe for summer months when we have an abundance of zucchini and tomatoes. Give it a try soon! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/70/pic5KjPlR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/70/pic8ax0I9.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1/4"] [RecipeIngredientParts] ["zucchini", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 92.7 [FatContent] 5.0 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 169.8 [CarbohydrateContent] 11.2 [FiberContent] 3.1 [SugarContent] 8.6 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder.
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[Name] Sauerbraten (Sauerbraten Mit Ingwer Kuchen Sosse) [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT3H30M [PrepTime] PT96H [TotalTime] PT99H30M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Sauerbraten (Sauerbraten Mit Ingwer Kuchen Sosse) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["German", "European", "Weeknight"] [RecipeIngredientQuantities] ["4", "2", "8", "4", "1", "1", "1", "1/2", "1/4", "1/2", "2", "10", "1/2", "1"] [RecipeIngredientParts] ["boneless beef rump roast", "onions", "peppercorns", "whole cloves", "bay leaf", "white vinegar", "water", "cider vinegar", "salt", "boiling water", "sour cream", "unbleached flour"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 121.5 [FatContent] 8.6 [SaturatedFatContent] 2.3 [CholesterolContent] 6.0 [SodiumContent] 171.4 [CarbohydrateContent] 9.2 [FiberContent] 0.9 [SugarContent] 2.9 [ProteinContent] 1.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve the onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. Sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours, turning often. Add 1 cup of reserved marinade and cook meat approximately 2 hours or until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices. Add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.
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[Name] Zucchini Frittata [AuthorId] 102135 [AuthorName] icetea [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Zucchini Frittata recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegetable", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "6", "2", "3", "1", "1/4", NA] [RecipeIngredientParts] ["zucchini", "milk", "lemon, rind of", "eggs", "water", "parmesan cheese", "romano cheese", "butter", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.9 [FatContent] 11.9 [SaturatedFatContent] 5.2 [CholesterolContent] 291.0 [SodiumContent] 249.1 [CarbohydrateContent] 7.8 [FiberContent] 0.8 [SugarContent] 2.0 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and spices and whip again. Pour into hot omelet pan greased with butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned.
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[Name] Zucchini Fritters [AuthorId] 68884 [AuthorName] newspapergal [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Zucchini Fritters 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/70/73/HcvwkgkDQzSLQPqYaPdJ_zucchini-fritters-whitefish-ole-0711.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/73/DoOTOzXbSqmGDnifujfA_zucchini-fritters-whitefish-ole-0709.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/73/buZqI8vuRsmObCZOnPcp_zucchini-fritters-whitefish-ole-0724.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/73/picKVYXhr.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/73/picTaK4zP.jpg"] [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["5", "1/2", "1/4", "1/8", "2", "2", "2"] [RecipeIngredientParts] ["Bisquick", "parmesan cheese", "salt", "pepper", "eggs", "butter", "zucchini"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 96.6 [FatContent] 6.7 [SaturatedFatContent] 3.5 [CholesterolContent] 59.7 [SodiumContent] 263.4 [CarbohydrateContent] 4.4 [FiberContent] 0.4 [SugarContent] 1.4 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Blend the Bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini.
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[Name] Spicy Pineapple Zucchini Cake [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Spicy Pineapple Zucchini Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Spicy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "2", "8", "3", "2", "1", "1", "1 1/2", "3/4", "1", "1", "3", "1/2", "4", "1/4", "8"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "zucchini", "pineapple", "flour", "baking soda", "salt", "baking powder", "cinnamon", "nutmeg", "walnuts", "currants", "raisins", "cream cheese", "margarine", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 673.7 [FatContent] 32.8 [SaturatedFatContent] 5.7 [CholesterolContent] 69.8 [SodiumContent] 529.0 [CarbohydrateContent] 90.3 [FiberContent] 3.0 [SugarContent] 63.0 [ProteinContent] 8.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. FROSTING: Cream ingredients, beating until smooth.
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[Name] Seafood Pasta Salad [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Seafood Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/3", "1/3", "1/4", "1/2", "1/2", "1/4", "1", "2", "1/3"] [RecipeIngredientParts] ["pasta", "shrimp", "tuna", "green pepper", "carrot", "fresh peas", "zucchini", "sweet onion", "cheese", "Worcestershire sauce", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.2 [FatContent] 16.6 [SaturatedFatContent] 6.0 [CholesterolContent] 40.7 [SodiumContent] 525.0 [CarbohydrateContent] 49.5 [FiberContent] 3.4 [SugarContent] 6.4 [ProteinContent] 24.1 [RecipeServings] 4.0 [RecipeYield] 1 salad [RecipeInstructions] In a mixing bowl, combine pasta, shrimp or tuna, and vegetables. Add cheese, Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving.
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[Name] Italian-style Vegetable Soup [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:21:00Z [Description] There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["8", "1/3", "1/4", "4", "1/4", "3", "1", "2", "1", "1", "2", "1", "1/4", "1/4", "4", NA, NA, "1/2"] [RecipeIngredientParts] ["chicken broth", "olive oil", "parsley", "garlic", "pancetta", "unsmoked bacon", "cabbage", "onion", "carrots", "celery", "potato", "zucchini", "tomatoes", "mushroom", "string bean", "prosciutto rind", "salt", "pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 207.9 [FatContent] 12.6 [SaturatedFatContent] 2.8 [CholesterolContent] 5.5 [SodiumContent] 871.7 [CarbohydrateContent] 14.7 [FiberContent] 3.4 [SugarContent] 5.8 [ProteinContent] 10.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese.
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[Name] Cantaloupe Fruit Salad [AuthorId] 58038 [AuthorName] Ducky [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Cantaloupe Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Melons", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["cantaloupe", "pineapple", "raisins", "coconut", "walnuts", "apple", "low-fat yogurt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 412.0 [FatContent] 22.5 [SaturatedFatContent] 9.4 [CholesterolContent] 0.0 [SodiumContent] 38.9 [CarbohydrateContent] 55.0 [FiberContent] 8.1 [SugarContent] 41.3 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and eat.
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[Name] Yogurt Dip [AuthorId] 28649 [AuthorName] Shari2 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:21:00Z [Description] Make and share this Yogurt Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1/3"] [RecipeIngredientParts] ["plain yogurt", "cucumber", "dill weed"] [AggregatedRating] 2.0 [ReviewCount] 2.0 [Calories] 157.3 [FatContent] 8.0 [SaturatedFatContent] 5.2 [CholesterolContent] 31.9 [SodiumContent] 113.8 [CarbohydrateContent] 13.3 [FiberContent] 0.3 [SugarContent] 12.3 [ProteinContent] 8.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup.
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[Name] Dieter's Taco Salad [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Dieter's Taco Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/80/picF1kvMX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/80/picSlmdz1.jpg"] [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "8", "1", "1", "1/2", "1/2", "1/4", "1", "4", "4", "12", "1", "1/4"] [RecipeIngredientParts] ["beef", "onion", "green pepper", "tomato sauce", "vinegar", "mustard", "pepper", "basil", "garlic powder", "water", "tortillas", "lettuce", "tomatoes", "carrot", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1124.2 [FatContent] 88.8 [SaturatedFatContent] 36.0 [CholesterolContent] 117.9 [SodiumContent] 925.6 [CarbohydrateContent] 61.0 [FiberContent] 9.7 [SugarContent] 16.7 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain.", "Add next 7 ingredients.", "Bring to boil; reduce heat.", "Simmer 15 minutes.", "Warm foil-wrapped tortillas in a 350F oven for 10 minutes.", "Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each.", "Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates.", "Place a tortilla on each plate.", "Spoon beef mixture into tortillas.", "Top with remaining green pepper, tomatoes, carrot, and cheese." ]
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[Name] Stir-Fried Beef Salad [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] nan [PrepTime] PT0S [TotalTime] PT6M [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Stir-Fried Beef Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "8", "1", "1", "1", "1", "1", "1/8", "1", "8"] [RecipeIngredientParts] ["beef round steak", "garlic", "mushrooms", "cucumber", "green pepper", "onion", "salt", "pepper", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.3 [FatContent] 7.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 634.9 [CarbohydrateContent] 12.7 [FiberContent] 3.7 [SugarContent] 5.7 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok. Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to wok; add tomatoe. Cook 1 to 2 minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop.
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[Name] Kiwi Fruit Gelato [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H2M [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Kiwi Fruit Gelato recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "4", "5", "1/4"] [RecipeIngredientParts] ["water", "sugar", "light corn syrup", "kiwi", "lemon juice", "lemon, rind of"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 263.7 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 30.7 [CarbohydrateContent] 69.2 [FiberContent] 2.1 [SugarContent] 43.0 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine water, sugar and corn syrup in saucepan.", "Cook and stir 2 minutes or until sugar is dissolved.", "Puree kiwi in food processor or blender to equal 3/4 cup puree.", "Add lemon juice, peel and sugar mix.", "Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid.", "When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy.", "Return it to the freezer for approximately 2 hours or until firm enough to scoop." ]
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[Name] Carla's Chinese Cabbage & Parsley Salad [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-03-06T16:22:00Z [Description] This is a quick, healthy, fresh and easy recipe to prepare. Parsley is high in Vitamin A and Iron and aids in healthy digestion. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/84/pic0AF2M4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/84/picBlBo4P.jpg"] [RecipeCategory] Greens [Keywords] ["Vegetable", "Chinese", "Asian", "Potluck", "Spring", "Summer", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1/2", "1/4", "4", "1", "1", NA] [RecipeIngredientParts] ["Chinese cabbage", "pineapple", "fresh parsley", "carrot", "red onion", "mayonnaise", "ginger"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 77.2 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 89.9 [CarbohydrateContent] 17.2 [FiberContent] 4.0 [SugarContent] 9.1 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large zip-lock bag combine cabbage, parsley, pineapple, shredded carrot and thinly sliced red onion; seal and chill. Combine mayonnaise, whole grain mustard, ginger, pineapple juice and salt and freshly ground black pepper to taste; cover and chill. Just before serving, pour dressing in with the zip-lock bag mixture and fumble/toss to coat. serve and enjoy!
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[Name] Broccoli-Pasta Toss [AuthorId] 55166 [AuthorName] peppermintkitty [CookTime] nan [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Broccoli-Pasta Toss recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "4", "1", "3", "1", "1/8"] [RecipeIngredientParts] ["broccoli florets", "fettuccine", "parmesan cheese", "sesame seeds", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 170.1 [FatContent] 6.2 [SaturatedFatContent] 1.5 [CholesterolContent] 27.2 [SodiumContent] 73.0 [CarbohydrateContent] 22.6 [FiberContent] 1.0 [SugarContent] 0.6 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately.
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[Name] Fruited Spinach Salad With Honey Mustard Dressing [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-06T16:22:00Z [Description] This is one of the Zaar recipes that I adopted. I prepared this salad to accompany Recipe #7088 for a very elegant meal. The honey mustard dressing compliments the fruit and spinach wonderfully. I hope you'll enjoy this recipe as much as my family did! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/86/picTByhYo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/86/picxcUSD6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/86/piciQ41eo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/86/pic4OWwzR.jpg"] [RecipeCategory] Papaya [Keywords] ["Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "3", "1", "1/2", "8", "1", "1 1/2"] [RecipeIngredientParts] ["vinegar", "honey", "poppy seed", "dry mustard", "fresh spinach", "mangoes", "pears", "grapes"] [AggregatedRating] 5.0 [ReviewCount] 8.0 [Calories] 106.6 [FatContent] 4.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 26.0 [CarbohydrateContent] 17.0 [FiberContent] 2.1 [SugarContent] 13.2 [ProteinContent] 1.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately.
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[Name] Strawberry Sorbet [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2000-03-06T16:22:00Z [Description] Very refreshing, reminiscent of a strawberry Julius drink, only frozen. Cook time reflects method used for freezing. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/87/picu9W44W.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["strawberries", "raspberries", "milk", "honey", "honey"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 158.0 [FatContent] 1.5 [SaturatedFatContent] 0.7 [CholesterolContent] 4.3 [SodiumContent] 44.8 [CarbohydrateContent] 35.0 [FiberContent] 1.9 [SugarContent] 29.9 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Remove hulls from berries.", "In a blender container, place berries, orange juice, milk, and 1/4 c honey.", "Cover; blend 1 minute or till smooth.", "(If desired, strain raspberry mixture to remove seeds].", "Pour mixture into 9x9x2-inch pan.", "Cover; freeze 2 to 3 hours or till almost firm.", "In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form.", "Gradually add 1 T honey, beating on high speed till stiff peaks form.", "Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl.", "Beat with electric mixer till smooth.", "Fold in egg whites.", "Return to pan.", "Cover; freeze 6 to 8 hours or till firm.", "To serve, scrape across frozen mixture with spoon and mound in dessert dishes.", "To make in an ice cream maker:", "Follow steps 1 through 3. Pour into a plastic container and chill for one hour.", "Beat egg whites until soft peaks form. Add 1 tbsp honey to egg whites and beat until stiff.", "Fold into chilled strawberry mixture.", "Pour into ice cream maker and freeze according to ice cream maker's instructions." ]
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[Name] Pork Pinwheels With Apricot Stuffing [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-06T16:22:00Z [Description] This is one of the Zaar recipes that I adopted. I prepared this recipe with a few minor changes to the instructions and it made an impressive, elegant entree. This would be perfect for a dinner party or special occasion. The apricot sauce is a wonderful addition to the pork. I hope you will enjoy this recipe as much as my family did! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "1", "2/3", "1/3", "2", "1", "1/8", "1", "2"] [RecipeIngredientParts] ["cornstarch", "nutmeg", "bouillon", "water", "apricot", "celery", "margarine", "cinnamon", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.0 [FatContent] 5.0 [SaturatedFatContent] 1.4 [CholesterolContent] 49.2 [SodiumContent] 127.5 [CarbohydrateContent] 14.0 [FiberContent] 0.9 [SugarContent] 7.2 [ProteinContent] 16.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat. Pound tenderloin lightly with meat mallet to a 10x6 rectangle. APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots. Let stand 5 minutes. Cook celery and onion in margarine until tender but not brown. Remove from heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten. Spread stuffing evenly over tenderloin. Roll up jelly-roll style, starting from short side. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals. Cut meat roll into six 1-inch slices. Place meat slices on rack of unheated broiler pan, cut side down. Cook at 375°F for 10-15 minutes. Turn meat over and cook for 10-15 additional minutes, or until meat is done. Remove toothpicks or string; transfer meat to a serving platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in apricot nectar. Cook and stir till mixture is bubbly. Cook and stir 2 minutes more. SERVE sauce with meat slices.
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[Name] Spinach Chicken Parmesan [AuthorId] 71324 [AuthorName] -Sylvie- [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2000-03-06T16:22:00Z [Description] I adopted this recipe from Recipezzar. It used to be called just Chicken Parmesan, but most other dishes with that name on here are tomato based and I wanted to make clear that this one isn't. I have also changed the amounts of some of the ingredients as I felt they just weren't quite balanced. This can easily be doubled . [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/89/picunR0Mj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/89/pic7MQB98.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/89/picLF8Ek9.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2/3", "1/4", "2", "1/4", "1", "1", "1/2", "5", "1", "1", "1"] [RecipeIngredientParts] ["parmesan cheese", "chicken breast fillets", "onion", "margarine", "all-purpose flour", "skim milk", "frozen spinach", "pimiento", "garlic clove", "nutmeg"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 272.3 [FatContent] 16.3 [SaturatedFatContent] 7.4 [CholesterolContent] 30.6 [SodiumContent] 671.8 [CarbohydrateContent] 13.9 [FiberContent] 3.0 [SugarContent] 2.0 [ProteinContent] 18.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a small mixing bowl combine half of the cheese and Italain seasoning.", "Roll chicken pieces in cheese mixture to coat lightly.", "ARRANGE pieces in an small baking dish.", "In a small saucepan cook onion in hot margarine till tender.", "Stir in flour; add milk all at once.", "Cook and stir till bubbly; stir in drained spinach, garlic and pimiento olives if using, season to taste with salt, pepper and nutmeg.", "Spoon spinach mixture over chicken; sprinkle with remaining parmesan.", "Bake, uncovered, in a 350F oven for 30 to 40 minutes or till chicken is fully cooked." ]
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[Name] Lemon Asparagus and Carrots [AuthorId] 27678 [AuthorName] Sackville [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Lemon Asparagus and Carrots recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/90/picRHVkJU.jpg" [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["1/2", "8", "1", "1/8"] [RecipeIngredientParts] ["carrot", "asparagus spears", "lemon pepper", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 24.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 31.4 [CarbohydrateContent] 5.5 [FiberContent] 1.8 [SugarContent] 2.4 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sodium Wash, trim, and peel small carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper.
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[Name] Pineapple-Pear Mold [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:22:00Z [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] Gelatin [Keywords] ["Dessert", "Pineapple", "Pears", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2 1/2", "20", "2", "3"] [RecipeIngredientParts] ["gelatin", "pineapple", "pears", "green peppers"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 94.3 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 23.8 [FiberContent] 2.5 [SugarContent] 17.4 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan soften gelatin in 1/2 cup of the orange juice. Stir over low heat till gelatin is dissolved. Stir in undrained crushed pineapple and the remaining orange juice. Chill till partially set. Fold in pears and green pepper, if desired. Turn mixture into a 6-cup mold. Chill till firm. Unmold onto a plate.
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[Name] Peach Bavarian [AuthorId] 183756 [AuthorName] GothicGranola [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:22:00Z [Description] INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Weeknight", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1/4", "1", "1", "8", "2", "2", "1/2"] [RecipeIngredientParts] ["sugar", "unflavored gelatin", "peach yogurt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.8 [FatContent] 5.0 [SaturatedFatContent] 3.1 [CholesterolContent] 17.7 [SodiumContent] 38.2 [CarbohydrateContent] 18.9 [FiberContent] 0.4 [SugarContent] 18.1 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a small saucepan combine 1/4 c sugar and gelatin.", "Stir in 1/2 cup cold water.", "Cook and stir over medium heat till sugar and gelatin are dissolved.", "Remove from heat.", "In a blender container or food processor bowl place peach slices.", "Cover and blend or process til peaches are nearly smooth.", "Stir peach puree into gelatin mizture.", "Gradually stir gelatin mixture into yogurt till combined.", "Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally.", "Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over].", "Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight].", "Whip cream till soft peaks form.", "WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites], fold in the beaten egg whites and whipped cream.", "Chill about 20 minutes or till mixture mounds when spooned.", "Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm." ]
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[Name] Japanese Skewered Lamb (Low Cal) [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H2M [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Japanese Skewered Lamb (Low Cal) recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Japanese", "Asian", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", "2", "2", "1/4", "1 1/2"] [RecipeIngredientParts] ["lean boneless lamb", "soy sauce", "honey", "vinegar", "sherry wine", "garlic", "ginger", "bouillon cubes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.5 [FatContent] 2.4 [SaturatedFatContent] 0.9 [CholesterolContent] 23.1 [SodiumContent] 776.5 [CarbohydrateContent] 3.8 [FiberContent] 0.1 [SugarContent] 2.7 [ProteinContent] 8.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain.", "Combine the remaining ingredients (crushing the garlic with a garlic press], and pour the mixture over the meat.", "Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator.", "Turn the meat occasionally so it gets seasoned evenly.", "Weave the meat onto skewers.", "Broil them about 4 inches from the heat source for about 2 minutes on each side." ]
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[Name] Konigsberger Klopse (Konigsberg Meatballs) [AuthorId] 86318 [AuthorName] mianbao [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Konigsberger Klopse (Konigsberg Meatballs) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["German", "European", "Very Low Carbs", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1", "4", "1", "1", "1/2", "1/4", "6", "1/2", "1", "1", "6", "1 1/2", "1 1/2", "1", "1/2", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["water", "beef", "bacon", "anchovy fillets", "onion", "egg", "salt", "pepper", "water", "salt", "bay leaf", "onion", "peppercorns", "butter", "margarine", "unbleached flour", "capers", "mustard", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 921.7 [FatContent] 89.1 [SaturatedFatContent] 37.5 [CholesterolContent] 221.2 [SodiumContent] 1139.4 [CarbohydrateContent] 14.0 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 15.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter.
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[Name] Chow-Down Chowder [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT6M [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Chow-Down Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "2", "1", "8", "1", "1/4", "1/8"] [RecipeIngredientParts] ["chicken broth", "broccoli", "mushroom", "onion", "margarine", "flour", "corn", "pimiento", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.8 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 2.5 [SodiumContent] 424.8 [CarbohydrateContent] 20.2 [FiberContent] 1.8 [SugarContent] 10.3 [ProteinContent] 8.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through.
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[Name] Tomato-Seafood Stew [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:22:00Z [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] Stew [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1", "8", "1", "1", "1", "1", "1", "1/4", "4", "1", "2"] [RecipeIngredientParts] ["shrimp", "onion", "garlic", "tomatoes", "tomato sauce", "potato", "celery", "green pepper", "carrot", "thyme", "pepper", "baby clams", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.5 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 77.4 [SodiumContent] 1030.4 [CarbohydrateContent] 20.2 [FiberContent] 3.5 [SugarContent] 6.1 [ProteinContent] 22.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Thaw shrimp, if frozen; halve length-wise.", "In a large saucepan cook onion and garlic in oil till tender.", "Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce.", "Bring to boiling; reduce heat.", "Cover and simmer 20 to 25 minutes or till vegetables are tender.", "Stir in shrimp, clams, and parsley.", "Bring to boiling; reduce heat.", "Cover and simmer 1 to 2 minutes more or till shrimp turns pink.", "Spoon into serving bowls." ]
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[Name] Szechuan Chicken Soup [AuthorId] 17803 [AuthorName] Charlotte J [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Szechuan Chicken Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "3", "1/2", "3", "2", "6", "4"] [RecipeIngredientParts] ["condensed chicken broth", "apples", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 204.0 [FatContent] 6.5 [SaturatedFatContent] 1.8 [CholesterolContent] 54.0 [SodiumContent] 1017.1 [CarbohydrateContent] 10.4 [FiberContent] 2.3 [SugarContent] 5.6 [ProteinContent] 25.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups] water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in remaining ingredients. Return to boiling. Serve at once.
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[Name] Pork Chops Dijon [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT18M [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Pork Chops Dijon 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/70/98/picNjyPZu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/98/piceKekuo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/70/98/pic4f2v30.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3", "2", "1/4"] [RecipeIngredientParts] ["onion", "dijon-style mustard", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 46.0 [Calories] 518.6 [FatContent] 31.6 [SaturatedFatContent] 9.5 [CholesterolContent] 170.8 [SodiumContent] 167.8 [CarbohydrateContent] 2.7 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 52.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from chops. Spray a 10-inch skillet with nonstick spray coating. Brown chops on both sides in hot skillet. Remove chops. Add onions; cook and stir over medium heat 3 minutes. Push onions aside; return chops to skillet. Combine mustard, dressing and pepper; spread over chops. Cover; cook over medium-low heat 15 minutes or till meat is tender.
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[Name] Steak-Vegetable Pockets [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Steak-Vegetable Pockets recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "1", "1", "1/2", "1", "8", "6", "1", "3", "1 1/2", "4"] [RecipeIngredientParts] ["beef top round steak", "broccoli", "carrot", "onion", "green pepper", "mushrooms", "tomatoes", "soy sauce", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.9 [FatContent] 8.0 [SaturatedFatContent] 1.8 [CholesterolContent] 46.8 [SodiumContent] 1152.4 [CarbohydrateContent] 45.1 [FiberContent] 4.5 [SugarContent] 5.6 [ProteinContent] 29.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thinly slice beef into bite-size strips. Spray a wok or large skillet with nonstick spray coating. Heat wok or skillet over high heat. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok or skillet. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita bread rounds.
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[Name] Vegetable-Style Rarebit [AuthorId] 121690 [AuthorName] echo echo [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-06T16:22:00Z [Description] This is a recipe that I adopted in the Recipezaar recipe give-away of Feb 2005. The original recipe was a bit bland to me so I've tweaked it a bit. A nice, very quick and easy lunch. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "2", "2", "2", "1", "2", "1", "1/8", "1/4"] [RecipeIngredientParts] ["cabbage", "carrot", "green peppers", "celery", "onions", "radishes", "cheese", "white wine", "dry mustard", "alfalfa sprout"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.2 [FatContent] 15.2 [SaturatedFatContent] 8.9 [CholesterolContent] 36.2 [SodiumContent] 709.0 [CarbohydrateContent] 20.9 [FiberContent] 3.4 [SugarContent] 3.8 [ProteinContent] 15.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine cabbage through radishes. Place toast on baking sheet and top each slice with 1/2 cup of vegetable mixture. In a small saucepan cook and stir cheese through cayenne over medium heat until cheese is melted. Spoon cheese sauce over sandwiches. Broil 4 inches from heat about 5 minutes until cheese is bubbly. Transfer to serving plates and top with sprouts.
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[Name] Skillet Chicken and Rice [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Skillet Chicken and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Long Grain Rice", "Poultry", "Rice", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "4", "3/4", "1/2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["chicken pieces", "mushrooms", "carrots", "rice", "onion", "poultry seasoning", "bouillon cube", "salt", "water"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 316.1 [FatContent] 14.2 [SaturatedFatContent] 4.0 [CholesterolContent] 69.0 [SodiumContent] 196.5 [CarbohydrateContent] 25.8 [FiberContent] 2.1 [SugarContent] 3.2 [ProteinContent] 20.4 [RecipeServings] 6.0 [RecipeYield] 1 recipe [RecipeInstructions] Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if neccessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice mixture. Cover; simmer 30 minutes or till chicken and rice are done.
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[Name] Fruit Smoothie [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2000-03-06T16:22:00Z [Description] I obtained this recipe through the RecipeZaar adoption and I love it as my own already. It is quick, easy, and very forgiving. If you want to change around the fruit cocktail and use your favorite fruit, feel free. Hope you enjoy!!!
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[Name] Quick Crab Cakes [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Quick Crab Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Crab [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["12", "2", "2", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["eggs", "mayonnaise", "Worcestershire sauce", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 374.3 [FatContent] 15.5 [SaturatedFatContent] 3.5 [CholesterolContent] 140.6 [SodiumContent] 1412.1 [CarbohydrateContent] 30.0 [FiberContent] 1.0 [SugarContent] 3.8 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add patties, cook until browned 12-15 minutes. Serve with Coleslaw (optional]
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[Name] Pink Tartar Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:22:00Z [Description] Make and share this Pink Tartar Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/71/04/pic5HRZ7V.jpg" [RecipeCategory] Meat [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "dijon-style mustard", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 16.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 137.0 [CarbohydrateContent] 4.3 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In small serving bowl, combine all ingredients. Chill until ready to serve
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