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[Name] Stuffed Summer Squash [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:24:00Z [Description] Make and share this Stuffed Summer Squash 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/72/16/pic1w6T3g.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/16/picQPCVgn.jpg"] [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 31.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 6.6 [FiberContent] 2.2 [SugarContent] 4.3 [ProteinContent] 2.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted.
[Name] Stir Fried Asparagus [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2000-03-06T16:25:00Z [Description] I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "2", "1 1/2", "1/8"] [RecipeIngredientParts] ["asparagus", "water", "chicken bouillon powder", "cornstarch", "water", "mushrooms", "black pepper"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 99.3 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 78.1 [CarbohydrateContent] 7.4 [FiberContent] 2.6 [SugarContent] 2.0 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut asparagus into 1\" pieces and steam lightly. Mix 1/2 c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree.
[Name] Asparagus with Toasted Pine Nuts & Lemon Vinaigrette [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] nan [PrepTime] PT0S [TotalTime] PT11M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Asparagus with Toasted Pine Nuts & Lemon Vinaigrette 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/72/18/pich0oQSe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/18/picucg5Ta.jpg"] [RecipeCategory] Fruit [Keywords] ["Vegetable", "Nuts", "Low Protein", "Low Cholesterol", "< 15 Mins", "Steam"] [RecipeIngredientQuantities] ["1", "3", "1/4", "1", "1", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["asparagus", "pine nuts", "olive oil", "lemon juice", "garlic", "salt", "basil", "oregano", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 189.0 [FatContent] 18.1 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 307.1 [CarbohydrateContent] 6.0 [FiberContent] 2.5 [SugarContent] 1.8 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.
[Name] Asparagus Won Tons [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Asparagus Won Tons recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Chinese", "Asian", "Low Cholesterol", "Healthy", "< 15 Mins", "Deep Fried"] [RecipeIngredientQuantities] [NA, "1", "1", "1/4", "20", NA] [RecipeIngredientParts] ["asparagus", "water chestnut", "wonton wrappers", "soy sauce"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 165.5 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 3.9 [SodiumContent] 891.6 [CarbohydrateContent] 32.7 [FiberContent] 2.1 [SugarContent] 1.3 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce.
[Name] Asparagus Casserole [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Asparagus Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/20/picXxKDYB.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "1"] [RecipeIngredientParts] ["asparagus", "mushrooms", "cheddar cheese"] [AggregatedRating] 4.5 [ReviewCount] 28.0 [Calories] 212.3 [FatContent] 15.7 [SaturatedFatContent] 8.7 [CholesterolContent] 39.5 [SodiumContent] 599.8 [CarbohydrateContent] 7.0 [FiberContent] 1.4 [SugarContent] 2.1 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. Serve hot.
[Name] Nat's Easy Marinated Asparagus [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] PT24H [PrepTime] PT2M [TotalTime] PT24H2M [DatePublished] 2000-03-06T16:25:00Z [Description] Served cold on leaf lettuce. Great flavour and nice presentaion. Best if marinated overnight (hence the 24 hr cook time). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/21/picoj2FCh.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1", NA] [RecipeIngredientParts] ["asparagus spears", "lettuce leaf", "parmesan cheese", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 194.9 [FatContent] 17.3 [SaturatedFatContent] 3.0 [CholesterolContent] 1.5 [SodiumContent] 1012.3 [CarbohydrateContent] 9.3 [FiberContent] 1.5 [SugarContent] 5.9 [ProteinContent] 2.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Dip asparagus in boiling water and drain immediately. Pour Italian salad dressing over asparagus, cover (I put it in a ziplock], and marinate overnight. Serve on lettuce leaf and sprinkle with fresh black pepper and fresh grated parmesean.
[Name] Stuffed Cabbage Rolls II [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Stuffed Cabbage Rolls II recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "1 1/2", "1", "1/4", "1 1/2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["cabbage leaves", "salt", "beef", "pepper", "onion", "eggs"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 1031.2 [FatContent] 85.5 [SaturatedFatContent] 34.8 [CholesterolContent] 205.4 [SodiumContent] 1539.4 [CarbohydrateContent] 45.3 [FiberContent] 4.8 [SugarContent] 11.7 [ProteinContent] 20.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook leaves in boiling water for 5 minutes; drain. Combine beef, bread crumbs, onion, eggs, and seasonings. Shape meat mixture into 8 rolls; wrap cabbage leaves around securely. Pour 1 can condensed tomato soup into skillet. Add cabbage rolls. Cover, bring to boil. Simmer 35 minutes, spooning sauce over rolls occasionally.
[Name] Eggplant (Aubergine) Croquettes [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2000-03-06T16:25:00Z [Description] An adopted recipe. I love eggplant, and am looking forward to trying this one out and editing it if necessary. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "2", "3", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["eggplants", "sharp cheddar cheese", "parmesan cheese", "eggs", "fresh basil", "yellow onions", "red onions", "garlic cloves", "salt", "fresh ground black pepper"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 814.0 [FatContent] 68.8 [SaturatedFatContent] 14.5 [CholesterolContent] 136.8 [SodiumContent] 1343.8 [CarbohydrateContent] 35.7 [FiberContent] 9.5 [SugarContent] 7.8 [ProteinContent] 17.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes. Drain and mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side.
[Name] Armenian Eggplant (Aubergine) Casserole [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Armenian Eggplant (Aubergine) Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/24/picKawshL.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "1", "1/4", "1", NA, "1", "1 1/2", NA, NA] [RecipeIngredientParts] ["eggplant", "tomatoes", "green bell pepper", "olive oil", "garlic clove", "fresh ground black pepper", "onion", "salt", "herbs", "sour cream"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 187.6 [FatContent] 14.0 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 882.6 [CarbohydrateContent] 15.8 [FiberContent] 6.3 [SugarContent] 7.8 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325 degrees F.", "Pare and dice eggplant.", "Heat oil in skillet, add onion, green pepper, and eggplant.", "Stir over low heat until eggplant is soft.", "Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained], salt, and freshly ground pepper.", "Simmer a few minutes.", "At this point you can add basil, chives, parsley, tarragon or oregano to taste.", "Turn into casserole dish and bake at 325 degrees F for 40 minutes.", "Casserole may be served hot or cold, with sour cream." ]
[Name] Kalbsschnitzel Mit Feinen Gemusen (Veal Rounds / Vegetables) [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Kalbsschnitzel Mit Feinen Gemusen (Veal Rounds / Vegetables) recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Vegetable", "Meat", "German", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "4", "4", "4", "12", "1/4"] [RecipeIngredientParts] ["salt", "pepper", "paprika", "butter", "stewed tomatoes", "white asparagus", "mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.4 [FatContent] 11.7 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 394.6 [CarbohydrateContent] 3.0 [FiberContent] 1.4 [SugarContent] 1.5 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad.
[Name] Spinach Quiche [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Spinach Quiche 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/72/26/pica82dFn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/26/picNjFBWD.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/26/pic2ucLE7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/26/picJHju6e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/26/pic38AUz7.jpg" ] [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1/2", "6", "2", "1/2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["frozen chopped spinach", "cottage cheese", "onion", "swiss cheese", "celery", "eggs", "butter", "milk", "salt", "pepper", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 17.0 [Calories] 355.8 [FatContent] 22.8 [SaturatedFatContent] 10.4 [CholesterolContent] 218.6 [SodiumContent] 762.8 [CarbohydrateContent] 21.0 [FiberContent] 2.6 [SugarContent] 3.0 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook spinach in salted water according to package directions. Drain well. Sauté onion and celery in butter until onion is soft. Into a deep pastry shell spread cottage cheese over bottom. Mix spinach with onion mixture and spread over cottage cheese. Sprinkle Swiss cheese over top. Combine eggs, milk, and seasonings and pour over all. Bake at 350° for 40-45 minutes or until set.
[Name] Boston Baked Beans II [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT8H [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Boston Baked Beans II recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Beans", "Vegetable", "Meat", "Potluck", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["4", "3", "1", "4", "1", "1/2"] [RecipeIngredientParts] ["navy beans", "salt", "onion", "brown sugar", "dry mustard", "salt pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 756.0 [FatContent] 47.6 [SaturatedFatContent] 16.8 [CholesterolContent] 48.8 [SodiumContent] 2989.9 [CarbohydrateContent] 64.6 [FiberContent] 19.9 [SugarContent] 15.3 [ProteinContent] 18.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining ingredients and add to pot. Pour in remaining beans. Cover with boiling water and bake 8 hours at 250 degrees. Watch & add more water if necessary.
[Name] Springtime Potatoes [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Springtime Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1 1/2", "2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["potatoes", "cucumber", "green onions", "green peppers", "radishes", "salt", "pepper", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.9 [FatContent] 5.9 [SaturatedFatContent] 3.4 [CholesterolContent] 14.9 [SodiumContent] 616.8 [CarbohydrateContent] 31.6 [FiberContent] 4.0 [SugarContent] 2.8 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and scrape potatoes; cook until tender in boiling, salted water; drain. Combine remaining ingredients. Heat, but do not boil. Pour sour cream mixture over hot potatoes.
[Name] Stuffed Bell Peppers Casserole [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Stuffed Bell Peppers Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/4", "1 1/2", "1 1/2", "2", "1", "1/2", "8"] [RecipeIngredientParts] ["green peppers", "pepper", "beef", "rice", "onions", "corn", "salt", "tomato sauce"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 1486.4 [FatContent] 122.0 [SaturatedFatContent] 50.4 [CholesterolContent] 168.6 [SodiumContent] 639.3 [CarbohydrateContent] 75.0 [FiberContent] 4.9 [SugarContent] 7.2 [ProteinContent] 21.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around peppers. Bake at 350 degrees for 20-25 minutes.
[Name] Sauce Bechamel [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Sauce Bechamel recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", NA, NA, "1", "2"] [RecipeIngredientParts] ["butter", "flour", "salt", "pepper", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 635.3 [FatContent] 61.6 [SaturatedFatContent] 38.5 [CholesterolContent] 201.3 [SodiumContent] 223.4 [CarbohydrateContent] 12.5 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine butter and flour in a heavy saucepan. Slowly stir in salt, pepper and cream, until blended. Add cheese and stir to combine well. Heat over medium-low heat, stirring constantly, until cheese is melted.
[Name] Spinach [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Spinach 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/72/31/01469654869.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/31/picAXNjQS.jpg"] [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "6", NA, NA, "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["spinach", "butter", "salt", "pepper", "nutmeg", "garlic", "pine nuts", "seedless raisin", "ham"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 249.3 [FatContent] 19.9 [SaturatedFatContent] 8.0 [CholesterolContent] 30.5 [SodiumContent] 222.7 [CarbohydrateContent] 16.7 [FiberContent] 4.2 [SugarContent] 8.2 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook spinach about 5 minutes in a heavy enameled pot. After squeezing thoroughly to rid of as much water as possible, chop it coarsely and put into enameled saucepan with the softened butter and other seasonings. Stir over very low heat until butter is almost absorbed.Add small clove of garlic, crushed in garlic press, 1/2 c pine nuts, 1/2 c seeded raisins (softened 5 minutes in hot water]. Cover and cook over very low heat for about 5 minutes, stirring constantly. Turn into a hot vegetable dish. A cup of chopped, smoked ham may be added if desired.
[Name] Beef Consome Rice [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-06T16:25:00Z [Description] This is my adopted recipe.I made this today, Feb 16. I took the salt out of my revised ingredients, as the soups are salty enough, get low sodium soups if availabe. Baked in about 45 minutes. The original called for 1/4 pound butter, I changed that to 1/4 cup and that was plenty. Very good recipe, nice flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/32/picyhtzRf.jpg" [RecipeCategory] Rice [Keywords] ["Vegetable", "Meat", "Savory", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["rice", "chicken broth soup", "butter", "margarine", "mushroom", "onion", "celery"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 297.7 [FatContent] 11.9 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 300.2 [CarbohydrateContent] 41.7 [FiberContent] 1.3 [SugarContent] 1.3 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in skillet and cook onions and celery until translucent. Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms. Pour the two cans of broth over the mix and place covered in oven at 350 degrees for 45 minutes or until liquid is absorbed. If rice seems dry, add a little water.
[Name] Grits Casserole [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:25:00Z [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/72/33/pic8K8GNp.jpg" [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "2", "1/2"] [RecipeIngredientParts] ["milk", "hominy grits", "butter", "margarine", "eggs", "cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 389.6 [FatContent] 25.6 [SaturatedFatContent] 15.5 [CholesterolContent] 131.5 [SodiumContent] 329.9 [CarbohydrateContent] 30.1 [FiberContent] 1.3 [SugarContent] 0.3 [ProteinContent] 11.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring 3-1/2 c milk to boiling in medium saucepan. Gradually stir in grits. Gook over medium heat , stirring constantly, until thick (about 10 minutes]. Remove from heat. Add butter and garlic cheese; stir until melted. Stir in eggs and remaining milk. Pour into 2 quart casserole. Bake in preheated 375 degree oven uncovered for 30 minutes. Sprinkle grated cheese over top. Bake 15 minutes longer.
[Name] Sour Cream Coffee Cake [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Sour Cream Coffee 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/72/34/pickQQQVt.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1", "3", "1", "1 1/2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "sour cream", "flour", "baking powder", "baking soda", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 4348.4 [FatContent] 280.9 [SaturatedFatContent] 152.8 [CholesterolContent] 1165.7 [SodiumContent] 4104.1 [CarbohydrateContent] 420.4 [FiberContent] 11.9 [SugarContent] 261.9 [ProteinContent] 56.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream 1c sugar and butter. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff and fold in. Pour batter into a greased and floured Bundt pan. Sprinkle with topping made of 1/4 c sugar, cinnamon and nuts. Dot with extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15 minutes before turning out.
[Name] Crumb Coffee Cake [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:25:00Z [Description] A sweet treat that uses common ingredients. I like to add cinnamon to the crumb topping, but it's good either way.
[Name] Oatmeal Cake and Frosting [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Oatmeal Cake and Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1 1/2", "1/2", "1", "1", "1/2", "1", "1 2/3", "6", "3/4", "1/3", "3/4", "1/2"] [RecipeIngredientParts] ["oatmeal", "eggs", "boiling water", "cinnamon", "butter", "baking soda", "brown sugar", "salt", "sugar", "flour", "butter", "brown sugar", "heavy cream", "coconut", "pecans"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 396.4 [FatContent] 19.2 [SaturatedFatContent] 11.0 [CholesterolContent] 63.9 [SodiumContent] 261.7 [CarbohydrateContent] 54.4 [FiberContent] 2.1 [SugarContent] 38.7 [ProteinContent] 4.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Cake: Mix and set aside oatmeal and boiling water. Meanwhile, mix eggs, cinnamon, shortening, baking soda, salt, sugar and flour, then add to oatmeal. Bake in prepared 9\" X 13\" pan at 350 degrees for 30 to 35 minutes. Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling.
[Name] Applesauce Cake [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2000-03-06T16:25:00Z [Description] Adopted recipe.I made this in a bundt pan, but it only filled it half way so it would probably be better in a loaf pan. The bake time listed is for the bundt pan so adjust accordingly if you use a loaf pan.I think this is best eaten within the first day or two. It seemed to dry out quickly. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1 3/4", "1", "1", "1", "1/4", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "egg", "vanilla", "cake flour", "raisins", "baking soda", "salt", "cinnamon", "nutmeg", "clove", "applesauce", "powdered sugar"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 402.7 [FatContent] 12.7 [SaturatedFatContent] 7.6 [CholesterolContent] 56.9 [SodiumContent] 332.5 [CarbohydrateContent] 70.7 [FiberContent] 1.8 [SugarContent] 37.0 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar. Add egg and vanilla. Sift together dry ingredients, except for powdered sugar,and add to butter mixture. Stir in applesauce. Pour into greased pan. Bake in 350 degree oven about 35 mins or until toothpick comes out clean. Cool and remove from pan. Dust with powdered sugar.
[Name] Spiced Gyngerbrede [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT37M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Spiced Gyngerbrede recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "2 3/4", "2", "1", "1/2", "1/2", "1", "3", "1", "1", "1", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["shortening", "flour", "baking soda", "salt", "brown sugar", "cinnamon", "eggs", "mace", "molasses", "sorghum", "nutmeg", "raisins", "coffee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4215.4 [FatContent] 123.0 [SaturatedFatContent] 31.7 [CholesterolContent] 634.5 [SodiumContent] 2817.6 [CarbohydrateContent] 693.1 [FiberContent] 15.4 [SugarContent] 343.8 [ProteinContent] 57.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["George Washington's mother's recipe uses no ginger.", "Fruit juice or coffee may be substituted for brandy.", "Cream shortening and orange rind together.", "Add brown sugar gradually and cream thoroughly.", "Blend in well beaten eggs.", "Beat hard for 1-2 minutes to make a smooth batter.", "Sift flour, soda, salt and spices together and add to creamed mixture alternately with the molasses and mix of orange juice/brandy.", "Add raisins.", "Pour in well greased and floured 8\" X 12\" X 2-1/2\" pan. bake at 350 degrees for 30-35 minutes." ]
[Name] Date Fruitcake [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Date Fruitcake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/2", "3", "1", "4", "1"] [RecipeIngredientParts] ["dates", "walnut pieces", "flour", "salt", "baking powder", "sugar", "eggs", "vanilla extract"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 398.7 [FatContent] 16.0 [SaturatedFatContent] 1.7 [CholesterolContent] 42.3 [SodiumContent] 150.2 [CarbohydrateContent] 63.6 [FiberContent] 4.9 [SugarContent] 51.6 [ProteinContent] 6.3 [RecipeServings] 20.0 [RecipeYield] 2 loaves [RecipeInstructions] Mix dates, walnuts and cherries. Sift together flour, salt and baking powder, and mix with the fruit mixture. Add sugar and mix. Beat 4 egg yolks until thick and mix thoroughly through cake mix. Add vanilla. Beat egg whites until stiff and dry and fold into mixture. Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees, or until toothpick inserted near center comes out clean. Oven temperatures vary. Do not overbake if you have a hot oven.
[Name] Fluffy Gold Cake [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2000-03-06T16:25:00Z [Description] This is an adopted recipe. I googled it and found that it needed 1 1/3 cups of sugar and not the original 1/3 cup. I've amended it and will be making it soon. Please feel free to try it out and let me have the comments. Thanks. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1 1/3", "3", "1", "1/3", "1", "1", "4"] [RecipeIngredientParts] ["cake flour", "sugar", "baking powder", "salt", "shortening", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.8 [FatContent] 12.0 [SaturatedFatContent] 3.6 [CholesterolContent] 98.7 [SodiumContent] 446.2 [CarbohydrateContent] 62.2 [FiberContent] 0.6 [SugarContent] 33.5 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] 1 Cake [RecipeInstructions] Sift together dry ingredients and put in mixing bowl. Add shortening and half the milk. Mix. Add remaining milk, vanilla, and egg yolks. Blend well. Pour into 2 greased and floured round layer pans and bake at 350 degrees for 30-35 minutes.
[Name] Mimi's Pound Cake [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:25:00Z [Description] This is an adopted recipe. There was a mistake in the ingredient amount which has already been corrected. Please feel free now to try it out! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 2/3", "5", "2", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "cake flour", "vanilla"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 537.7 [FatContent] 26.4 [SaturatedFatContent] 15.6 [CholesterolContent] 193.2 [SodiumContent] 208.0 [CarbohydrateContent] 68.8 [FiberContent] 0.6 [SugarContent] 42.1 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Cream butter and sugar. Drop in eggs one at a time, stirring after each. Fold in flour and mix well. Add vanilla. Bake in 350 degree Fahrenheit oven for about 50 minutes.
[Name] Lemon Bars II [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2000-03-06T16:25:00Z [Description] Lemon Bars
[Name] Strawberry Angel Fluff [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Strawberry Angel Fluff recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["strawberry gelatin", "frozen strawberries"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 154.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 285.8 [CarbohydrateContent] 35.6 [FiberContent] 0.1 [SugarContent] 21.2 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Tear the cake into walnut-size pieces and scatter over bottom of 10\" X 13\" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries.
[Name] Party Date [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Party Date recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3", "1 1/2", "3", "6", "3", "3", "4", "4 1/2", "1", "2"] [RecipeIngredientParts] ["dates", "shortening", "boiling water", "eggs", "baking soda", "sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.1 [FatContent] 21.4 [SaturatedFatContent] 6.7 [CholesterolContent] 51.3 [SodiumContent] 206.6 [CarbohydrateContent] 78.8 [FiberContent] 4.2 [SugarContent] 55.5 [ProteinContent] 6.2 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs, cocoa and flour. Add baking soda to date mixture and combine. Pour into 2 greased loaf pans and sprinkle with topping of 1c sugar, nuts and chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve hot. Garnish with whipped cream.
[Name] Schnittbohnensalat (Green-Bean Salad) [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Schnittbohnensalat (Green-Bean Salad) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", NA, "1/4", "3", "3", "2", "1/2", "1"] [RecipeIngredientParts] ["green beans", "water", "vinegar", "onions", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 192.8 [FatContent] 12.2 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 11.2 [CarbohydrateContent] 21.6 [FiberContent] 7.3 [SugarContent] 5.0 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.
[Name] Mattie's Jam Cake [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Mattie's Jam Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "2", "4", "3/4", "2", "2", "3", "2", "2", "3", "15", "1", NA, NA] [RecipeIngredientParts] ["brown sugar", "flour", "butter", "baking soda", "cinnamon", "cloves", "nutmeg", "eggs", "raisins", "dried fig", "dates"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 9642.9 [FatContent] 249.6 [SaturatedFatContent] 113.3 [CholesterolContent] 1049.3 [SodiumContent] 4412.2 [CarbohydrateContent] 1787.7 [FiberContent] 56.0 [SugarContent] 1139.8 [ProteinContent] 128.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9\" round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing.
[Name] Caramel Icing [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Caramel Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1"] [RecipeIngredientParts] ["brown sugar", "white sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 3425.8 [FatContent] 74.1 [SaturatedFatContent] 46.2 [CholesterolContent] 265.3 [SodiumContent] 315.2 [CarbohydrateContent] 712.6 [FiberContent] 0.0 [SugarContent] 650.7 [ProteinContent] 5.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water. Add vanilla and stir until desired consistency to spread.
[Name] Fairfax Chocolate Icing [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Fairfax Chocolate Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "3", "6", "6", "1/2", "1"] [RecipeIngredientParts] ["chocolate", "chocolate", "butter", "water", "marshmallows", "confectioners' sugar", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 1265.7 [FatContent] 95.3 [SaturatedFatContent] 59.4 [CholesterolContent] 91.6 [SodiumContent] 369.8 [CarbohydrateContent] 129.2 [FiberContent] 19.3 [SugarContent] 84.5 [ProteinContent] 16.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread.
[Name] Apple Cranberry Pie [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2000-03-06T16:25:00Z [Description] This is my adopted recipe Feb 2005. I made this today and love the flavor of apples and cranberries together. I used Granny Smith apples but I think any good cooking apple will do. This makes a lot, it would make 2 smaller pies, like the disposable foil pie plates you buy. I made it in a 9 1/2" deep dish pie plate and it did boil out a bit into the oven. My DH likes his apples in pies really soft so I put the apples and apple juice mixed with cornstarch and the sugar in a 4 quart Pyrex bowl and microwaved it for about 5 minutes. I thawed out the cranberries and then mixed with the apple mixture along with the corn syrup. Let cool slightly before filling pie. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/51/pichFlYB7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/51/picCRxLMP.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "3", "1/2", "4", "2", "1/3", "1", NA, NA] [RecipeIngredientParts] ["sugar", "cornstarch", "apples for pies", "cranberries", "corn syrup", "butter", "margarine", "milk", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 388.8 [FatContent] 17.1 [SaturatedFatContent] 4.8 [CholesterolContent] 3.8 [SodiumContent] 258.4 [CarbohydrateContent] 57.5 [FiberContent] 2.0 [SugarContent] 24.7 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare pie crusts for filled two-crust pie using 9 1/2 inch pan, or 2 smaller pie pans Heat oven to 450F. Mix apples with sugar, add cornstarch that has been mixed with apple juice, mix well. Add thawed cranberries and corn syrup, mixing well. Spoon into pie crust-lined pan, dot with butter, top with second crust. Cut slits to let steam escape and brush with milk and sprinkle with sugar. Bake at 450F for 10 minutes, reduce temperature to 400F and continue baking about 30 more minutes until filling is bubbling. Cool on wire rack and store in fridge.
[Name] Pumpkin Swirl Pie [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Pumpkin Swirl Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Thanksgiving", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "8", "1/2", "1", "1", "2", "1/2", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["cream cheese", "corn syrup", "vanilla", "pumpkin", "eggs", "evaporated milk", "sugar", "pumpkin pie spice", "salt"] [AggregatedRating] 2.5 [ReviewCount] 2.0 [Calories] 337.2 [FatContent] 19.8 [SaturatedFatContent] 9.2 [CholesterolContent] 88.6 [SodiumContent] 308.4 [CarbohydrateContent] 34.9 [FiberContent] 0.9 [SugarContent] 11.8 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute edge. Heat oven to 325F. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in half the corn syrup and vanilla until smooth. Spread evenly over bottom of pie crust-lined pan. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour over cream cheese mixture in pie shell. With knife or small spatula, swirl mixture to give marbled effect. Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack. Store in refrigerator.
[Name] Apple Almond Pie [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Apple Almond Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "3", "1/2", "1/2", "1/4", "2", "1", "1", "2"] [RecipeIngredientParts] ["sugar", "cornstarch", "eggs", "butter", "margarine", "corn syrup", "apples", "apple"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 527.9 [FatContent] 30.9 [SaturatedFatContent] 10.5 [CholesterolContent] 100.2 [SodiumContent] 311.8 [CarbohydrateContent] 59.1 [FiberContent] 4.3 [SugarContent] 30.5 [ProteinContent] 8.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare pie crust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator.
[Name] Mexican Pinto Bean Dip [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Mexican Pinto Bean Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Mexican", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["pinto beans", "water", "monterey jack cheese", "chili powder", "salsa verde"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 283.6 [FatContent] 7.5 [SaturatedFatContent] 3.3 [CholesterolContent] 12.6 [SodiumContent] 371.9 [CarbohydrateContent] 42.0 [FiberContent] 17.2 [SugarContent] 1.9 [ProteinContent] 17.2 [RecipeServings] 4.0 [RecipeYield] 3 cups of dip [RecipeInstructions] Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.
[Name] Apricot Almond Buns [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H34M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Apricot Almond Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Fruit", "Healthy", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4 3/4", "1", "1/2", "2", "1/2", "1/2", "3", "2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "salt", "milk", "water", "margarine", "eggs", "margarine", "apricot"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 318.9 [FatContent] 9.8 [SaturatedFatContent] 1.9 [CholesterolContent] 27.8 [SodiumContent] 186.8 [CarbohydrateContent] 51.1 [FiberContent] 2.2 [SugarContent] 16.7 [ProteinContent] 7.3 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired.
[Name] Banana Nut Bread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H49M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Banana Nut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4 3/4", "3/4", "1", "2", "1/3", "1/3", "1/3", "2", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "active dry yeast", "evaporated milk", "water", "margarine", "eggs", "banana", "pecans", "cinnamon", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2154.9 [FatContent] 72.9 [SaturatedFatContent] 14.4 [CholesterolContent] 198.2 [SodiumContent] 1778.0 [CarbohydrateContent] 332.6 [FiberContent] 15.9 [SugarContent] 86.2 [ProteinContent] 46.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool.
[Name] Oatmeal Bread II [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H32M [DatePublished] 2000-03-06T16:25:00Z [Description] Make and share this Oatmeal Bread II recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "1/2", "5 1/2", "4", "4", "2", "4", "1/2", "1/2", "4 1/2"] [RecipeIngredientParts] ["water", "margarine", "honey", "white flour", "rolled oats", "salt", "eggs", "wheat germ", "cornmeal", "wheat flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1925.0 [FatContent] 40.3 [SaturatedFatContent] 8.4 [CholesterolContent] 186.0 [SodiumContent] 3854.8 [CarbohydrateContent] 340.8 [FiberContent] 32.3 [SugarContent] 36.9 [ProteinContent] 60.4 [RecipeServings] nan [RecipeYield] 4 large loaves [RecipeInstructions] Heat water, margarine, and honey to 120f (48c]. Add white flour, oats, yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on floured board til smooth & not sticky. Place in greased bowl, turn over, cover, and let rise 45 minutes til doubled. Punch down, cut into even portions, roll out evenly to 3/8\" thickness. Roll like a jelly roll, pinch down ends, fold ends under, & place in greased pans. Cover and let rise 1 hour til doubled. Bake at 375f for 40 minutes, cool on wire racks, serve.
[Name] Italian Sausage Sweet #2 [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2000-03-06T16:25:00Z [Description] This is an adopted recipe from the Great Adoption February 2005. I've tried it out and reduced the water as I felt that it was a tad wet. Enjoy! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "2", "1 1/2", "1", "4", "1/2"] [RecipeIngredientParts] ["salt", "fennel seeds", "black pepper", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5116.1 [FatContent] 356.4 [SaturatedFatContent] 123.4 [CholesterolContent] 1496.9 [SodiumContent] 15343.2 [CarbohydrateContent] 19.8 [FiberContent] 1.8 [SugarContent] 16.8 [ProteinContent] 425.7 [RecipeServings] 1.0 [RecipeYield] 1 Batch [RecipeInstructions] Put everything except minced meat into a big bowl. Stir to mix evenly. Put in minced meat and mix well. Shape into patties or stuff into casing. Freeze if you want to.
[Name] Italian Sausage (Sweet or Hot) [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Italian Sausage (Sweet or Hot) recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1/3", "1/3", "1/4", "5", "2", "1"] [RecipeIngredientParts] ["salt", "black pepper", "garlic", "paprika", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 5099.0 [FatContent] 357.7 [SaturatedFatContent] 123.7 [CholesterolContent] 1496.9 [SodiumContent] 3726.0 [CarbohydrateContent] 13.2 [FiberContent] 5.4 [SugarContent] 1.6 [ProteinContent] 428.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add 2 tsp crushed red peppers for HOT sausage. Combine all ingredients, mix well and stuff into hog casing or make patties.
[Name] Fruitcake Cookies [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Fruitcake Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Christmas", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["16", "8", "8", "2", "4", "3 1/2", "1/2", "1", "4", "1", "3", "1/4", "1", "1"] [RecipeIngredientParts] ["cherries", "cherries", "raisins", "pecans", "walnuts", "flour", "butter", "margarine", "brown sugar", "eggs", "baking soda", "milk", "brandy", "cinnamon", "nutmeg"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 78.1 [FatContent] 3.6 [SaturatedFatContent] 0.8 [CholesterolContent] 8.3 [SodiumContent] 45.2 [CarbohydrateContent] 10.8 [FiberContent] 0.7 [SugarContent] 6.9 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 120 cookies [RecipeInstructions] Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature] until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks.
[Name] Frosted Pumpkin-Walnut Cookies [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2000-03-06T16:26:00Z [Description] This is my adopted recipe.I have made these now and if you like pumpkin and walnuts you will like these. The original recipe didn't have any nuts in the ingredient list so I tried 1 cup and that seemed to be fine. No milk was listed so I used about 1 tablespoon in the icing. She/He also had 84 as the amount, I only got 58 cookies. Even DH, the picky one, enjoyed them. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/66/picheB84i.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/66/picyAoltO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/66/picbI7vfN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/66/pictSgkNc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/66/picALvXpg.jpg" ] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "1", "1/2", "2 1/2", "1", "1/2", "2", "1", "1/4", "2 1/4", "3/4", "1"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "eggs", "pumpkin", "vanilla extract", "all-purpose flour", "baking powder", "salt", "pumpkin pie spice", "walnuts", "butter", "margarine", "powdered sugar", "milk"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 97.3 [FatContent] 3.9 [SaturatedFatContent] 1.7 [CholesterolContent] 12.8 [SodiumContent] 64.2 [CarbohydrateContent] 14.9 [FiberContent] 0.3 [SugarContent] 10.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 58 cookies [RecipeInstructions] Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and vanilla. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Chill for at least 1 hour or until ready to bake. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies. Bake at 375F for 11-12 minutes. Cool on wire racks. Frost with Maple Frosting. (Maple Frosting]. Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk. Add maple extract, and beat well.
[Name] Creme de Menthe Brownies [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Creme de Menthe Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Weeknight", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4", "1", "4", "2", "1", "1/2", "1", "1/2", "4", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["butter", "margarine", "eggs", "sugar", "flour", "salt", "vanilla extract", "powdered sugar", "butter", "margarine", "half-and-half", "creme de menthe", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 181.0 [FatContent] 9.1 [SaturatedFatContent] 4.7 [CholesterolContent] 31.3 [SodiumContent] 82.1 [CarbohydrateContent] 24.0 [FiberContent] 0.5 [SugarContent] 21.0 [ProteinContent] 1.4 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] ["Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted.", "Let stand 10 minutes.", "Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well.", "Add flour, salt, vanilla, and chocolate mixture; beat at low speed 1 minute.", "Spoon mixture into a lightly greased and floured 13x9x2 inch pan.", "Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.", "Cool 10 minutes; spread Creme de Menthe Frosting (see below] over top.", "Chill at least 4 hours.", "Drizzle melted chocolate over frosting or pipe in desired design using metal tip No.3 or 4.", "Cut into bars immediately.", "Remove from pan, and chill at least 1 hour.", "Store in an airtight container in refrigerator.", "Yield 4 dozen.", "Creme de Menthe Frosting:", "Combine all ingredients except walnuts in a mixing bowl; beat at high speed of an electric mixer until smooth.", "Stir in walnuts." ]
[Name] Rohkostsalat (Cabbage Fruit Salad with Sour-Cream Dressing) [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Rohkostsalat (Cabbage Fruit Salad with Sour-Cream Dressing) recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "German", "European", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/4", "1 1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["cabbage", "apple", "lemon juice", "raisins", "lemon juice", "salt", "sugar", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.0 [FatContent] 6.2 [SaturatedFatContent] 3.8 [CholesterolContent] 12.7 [SodiumContent] 169.6 [CarbohydrateContent] 27.9 [FiberContent] 2.4 [SugarContent] 20.5 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.
[Name] Cream Cheese Swirl Brownies [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2000-03-06T16:26:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I’ll edit the recipe accordingly if needed. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Cheese", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "2", "3", "3", "1", "1", "1/2", "2", "3/4", "1/2", "1/2", "1/4", "1", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "margarine", "butter", "margarine", "cream cheese", "cream cheese", "egg", "all-purpose flour", "vanilla extract", "eggs", "sugar", "all-purpose flour", "baking powder", "salt", "vanilla extract", "pecans", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 194.8 [FatContent] 13.1 [SaturatedFatContent] 6.3 [CholesterolContent] 56.1 [SodiumContent] 128.2 [CarbohydrateContent] 18.1 [FiberContent] 0.8 [SugarContent] 13.6 [ProteinContent] 2.9 [RecipeServings] 16.0 [RecipeYield] 16 brownies [RecipeInstructions] Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well. Stir in cooled chocolate, flavorings, and pecans. Pour half of chocolate batter into a greased 8 inch square pan. Spread with cheese mixture; top with remaining chocolate batter. Cut through mixture in pan with a knife to create a marbled effect. Bake at 350F for 35 to 40 minutes. Cool on wire rack; cut into squares.
[Name] Rosy Berry Soup [AuthorId] 107635 [AuthorName] rangapeach [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] This reminds me of that traditional Hungarian tonic for flagging appetites, Cherry Soup. These fruit soups are meant to be eaten at the beginning of a light summer meal (when you feel like it's just too hot to eat.)
[Name] Roast Pork Stuffed With Rice and Vegetables [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Roast Pork Stuffed With Rice and Vegetables recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "2", "1/2", "1/4", "2", "3", "1/8", "1/8", "1", "5", "2"] [RecipeIngredientParts] ["water", "green onions", "mushroom", "green pepper", "butter", "pecans", "pepper", "boneless pork loin roast", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.4 [FatContent] 16.7 [SaturatedFatContent] 3.7 [CholesterolContent] 101.6 [SodiumContent] 94.7 [CarbohydrateContent] 3.5 [FiberContent] 0.7 [SugarContent] 2.6 [ProteinContent] 33.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Cook rice according to package directions. Set aside. Pour boiling water over apricots; let stand 20 minutes to soften. Drain. Saute green onions, mushrooms, and green pepper in butter until tender. Stir in rice, apricots, pecans, parsley, and seasonings. Remove strings and slice roast in half lengthwise, if not purchased sliced. Slice pork pieces lengthwise in half again, slicing to but not through one side. Lay pieces side by side, and spoon stuffing mixture evenly over pork. Beginning with 1 long side, roll pork jellyroll fashion, and tie securely with heavy string at 2 inch intervals. Place roast on a lightly greased rack in a shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing. Place an aluminum foil tent over roast. Bake at 325F for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound]. Remove foil for the last 30-40 minutes of baking. Remove roast from oven; let stand 5 minutes. Remove string; slice and garnish with apricot halves and parsley, if desired.
[Name] Steak and Cheese [AuthorId] 49163 [AuthorName] Ann Marie F [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Steak and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Meat", "High Protein", "High In...", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1/4", "1/4", "6", "1", "1", "1", "2"] [RecipeIngredientParts] ["top round steaks", "flour", "salt", "pepper", "garlic", "butter", "onion", "sharp cheddar cheese", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 460.0 [FatContent] 29.9 [SaturatedFatContent] 16.0 [CholesterolContent] 154.7 [SodiumContent] 606.6 [CarbohydrateContent] 6.9 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 39.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Steak should be cut in thin slices. Pound steak out until it is about 1/4-inch thick. Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese. Good served with hot fluffy rice.
[Name] Coke Cake [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Coke Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1/2", "1/2", "3", "1", "1/2", "1", "2", "1/2", "3", "6", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "marshmallows", "shortening", "margarine", "buttermilk", "baking soda", "eggs", "margarine", "powdered sugar", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1022.4 [FatContent] 47.4 [SaturatedFatContent] 9.3 [CholesterolContent] 47.1 [SodiumContent] 468.5 [CarbohydrateContent] 147.3 [FiberContent] 2.9 [SugarContent] 116.0 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Marshmallows may be chopped or miniature. Sift together flour and sugar, stir in marshmallows and set aside. Bring to a boil, shortening, margarine, cocoa and Coke. Remove from heat and pour over dry ingredients. Stir in buttermilk, baking soda and eggs. Do not beat this cake mixture. Pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg. oven for 45 minutes or until done. Cool 30 minutes before frosting cake. Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil. Boil a minute, remove from heat and gradually add sugar. Stir in pecans.
[Name] Creamed Onions II [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Creamed Onions II recipe from Food.com. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["8", "1/2", "4", "1/4", "4", "1/2"] [RecipeIngredientParts] ["flour", "cayenne pepper", "butter", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 428.3 [FatContent] 33.8 [SaturatedFatContent] 21.1 [CholesterolContent] 112.0 [SodiumContent] 401.9 [CarbohydrateContent] 29.9 [FiberContent] 3.3 [SugarContent] 9.5 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the onions. Parboil in about 3/4 cup water. (I do this part in a covered casserole in the microwave]. Make white sauce with rest of ingredients. If you like a stronger onion flavor, thin the white sauce with part or all of the onion water. Otherwise, thin it with your choice of cream, milk, water, chicken broth or whatever flavor you like. Add onions and bake at 325 to 350 until bubbly.
[Name] Lemon Butter [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Lemon Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1/2", "1/8"] [RecipeIngredientParts] ["butter", "margarine", "lemon juice", "parsley", "salt", "cayenne"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 103.1 [FatContent] 11.5 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 392.6 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] A dash of hot pepper sauce may be used instead of the cayenne. In 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. Or, in small bowl with spoon, stir butter or margarine until creamy. Slowly stir in remaining ingredients. Serve Lemon Butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish.
[Name] Mississippi Mud Cake V [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Mississippi Mud Cake V recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "3", "3/4", "1/2", "1", "1/4", "1 1/2", "1", "1", "1 1/2", "2", "1/4", "1/4", "2", "1/4", "3", "1", "16"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "all-purpose flour", "baking powder", "salt", "vanilla extract", "pecans", "miniature marshmallows", "butter", "milk", "milk", "vanilla extract", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1019.0 [FatContent] 45.1 [SaturatedFatContent] 17.9 [CholesterolContent] 126.9 [SodiumContent] 357.5 [CarbohydrateContent] 156.9 [FiberContent] 4.9 [SugarContent] 134.2 [ProteinContent] 8.0 [RecipeServings] 8.0 [RecipeYield] 1 13x9 inch cake [RecipeInstructions] Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows.
[Name] Hawaiian Sweet-And-Sour Meatballs [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Hawaiian Sweet-And-Sour Meatballs 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/72/77/picoWAEs3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/77/picwwK199.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/77/picdlG8qv.jpg"] [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Meat", "Hawaiian", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "1", "2", "1", "1/4", "1", "1/2", "2", "1", "1/4", "4", "1 1/4", "1", "1/3", "3"] [RecipeIngredientParts] ["beef", "cornstarch", "nutmeg", "salt", "eggs", "onion", "pepper", "garlic clove", "brown sugar", "fresh pineapple chunks", "green pepper", "garlic powder", "cornstarch", "soy sauce", "water", "vinegar"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 1428.0 [FatContent] 123.4 [SaturatedFatContent] 51.0 [CholesterolContent] 261.6 [SodiumContent] 926.5 [CarbohydrateContent] 60.7 [FiberContent] 2.5 [SugarContent] 44.7 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic.", "Form into 1-inch balls.", "Heat oil in skillet; brown meatballs on all sides, or bake in oven until browned.", "In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice.", "Cook until thickened; stir constantly.", "Add meatballs, fruit, and peppers.", "Cook 5 minutes or until fruit is well heated.", "For OAMC: make meatballs as directed and flash freeze. Transfer to a ziploc bag, label and put back into freezer. To serve prepare sauce as directed and add defrosted meatballs and heat through." ]
[Name] Chocolate Chip Squares II [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Chocolate Chip Squares II recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "1/3", "1/2", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["brown sugar", "egg", "unbleached flour", "baking powder", "margarine", "vanilla", "rolled oats", "salt"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 542.0 [FatContent] 33.3 [SaturatedFatContent] 8.3 [CholesterolContent] 46.5 [SodiumContent] 587.3 [CarbohydrateContent] 57.6 [FiberContent] 3.0 [SugarContent] 35.0 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] 16 Cookies [RecipeInstructions] Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%], 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares.
[Name] Wonderful Layered Peach Dessert [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Wonderful Layered Peach Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oven", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1/2", "8", "8", "2", "1 3/4", "1/2"] [RecipeIngredientParts] ["plain flour", "pecans", "brown sugar", "butter", "cream cheese", "powdered sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 740.5 [FatContent] 44.4 [SaturatedFatContent] 24.2 [CholesterolContent] 112.7 [SodiumContent] 277.4 [CarbohydrateContent] 80.3 [FiberContent] 2.6 [SugarContent] 51.6 [ProteinContent] 8.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] FOR CRUST: Combine flour, sugar and pecans. Add the butter. Mix well and press mixture in bottom of 13 x 9 baking dish. Bake at 350F for 18-20 minutes. Cool. FOR FILLING: Beat cream cheese and powdered sugar at medium speed until light and fluffy. Fold in whipped topping and almond flavoring. Drain peaches and add to whipped topping mixture. Spoon over cooled crust and chill for several hours.
[Name] Cheese Balls [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Cheese Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/2", "1", "1/8", "1", "1", "1"] [RecipeIngredientParts] ["butter", "plain flour", "cayenne pepper", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.7 [FatContent] 6.6 [SaturatedFatContent] 4.1 [CholesterolContent] 18.1 [SodiumContent] 81.3 [CarbohydrateContent] 6.0 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 2.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients well. Mold in small vals (dime size]. Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.
[Name] Junction City Raspberry Pie [AuthorId] 154044 [AuthorName] UnknownChef86 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Junction City Raspberry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Raspberries", "Berries", "Fruit", "< 15 Mins", "Oven", "Refrigerator"] [RecipeIngredientQuantities] ["20", "2", "1/2", "1", "5", "1", "1/4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["frozen raspberries", "sugar", "cinnamon", "butter", "unflavored gelatin", "water", "lemon, rind of", "heavy cream", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 749.0 [FatContent] 39.1 [SaturatedFatContent] 19.0 [CholesterolContent] 79.8 [SodiumContent] 335.1 [CarbohydrateContent] 96.8 [FiberContent] 5.9 [SugarContent] 37.4 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired.
[Name] Ozark Mountains Beef Stew [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Ozark Mountains Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2", "1", "1", "2", "3", "2", "1", "1", "3", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["boneless beef cubes", "flour", "paprika", "chili powder", "salt", "onions", "garlic clove", "tomatoes", "chili powder", "cinnamon", "clove", "potatoes", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.0 [FatContent] 5.8 [SaturatedFatContent] 2.1 [CholesterolContent] 4.6 [SodiumContent] 668.1 [CarbohydrateContent] 20.9 [FiberContent] 5.6 [SugarContent] 6.1 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes].
[Name] Orange Potato Bread [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Orange Potato Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/84/4XLk0YdXQE6wiFvgT3WD-orange-bread.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Potato", "Vegetable", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 3/4", "2 1/2", "3/4", "1", "1 1/4", "1", "1", "1", "1/2", "1", "1/2", "2/3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "sugar", "baking soda", "egg", "vanilla", "potato"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 2859.6 [FatContent] 57.8 [SaturatedFatContent] 8.8 [CholesterolContent] 211.5 [SodiumContent] 4455.3 [CarbohydrateContent] 534.4 [FiberContent] 18.9 [SugarContent] 231.4 [ProteinContent] 58.0 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] In large bowl sift together flour, sugar, baking powder, baking soda and salt. In small bowl, beat together egg, oil, orange juice, orange rind and vanilla. Stir in prepared potatoes. Add orange mixture all at once to dry ingredients and stir to mix well; sift in nuts. Turn into greased 9x5x3 loaf pan. Bake in 325 oven 60 min. until cake tester inserted comes out clean. Cool 10 min. Remove from pan and cool completely.
[Name] Petto Di Pollo Al Limone E Zen Zaro [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Petto Di Pollo Al Limone E Zen Zaro recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "3", "1/4"] [RecipeIngredientParts] ["boneless chicken breasts", "unsalted butter", "dry white wine", "ginger", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.8 [FatContent] 19.8 [SaturatedFatContent] 7.7 [CholesterolContent] 108.1 [SodiumContent] 101.0 [CarbohydrateContent] 12.5 [FiberContent] 1.6 [SugarContent] 1.8 [ProteinContent] 31.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove skin and fat from chicken breasts. With a wooden mallet, flatten (and tenderize] chicken breasts. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves. In a heavy skillet, melt butter. Add wine and heat together until bubbly. Add prepared chicken breasts and cook on medium-high heat for about two minutes or until the chicken appears half cooked. Add lemon juice and ginger to the chicken. Reduce heat to medium-low and complete cooking, about six minutes 6. Remove breasts with a slotted spoon and serve immediately on a warmed platter. Garnish with lemon wedges and chopped parsley.
[Name] Spaghetti Chitarra Parmigiana [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Spaghetti Chitarra Parmigiana recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "2 1/2", "8", "4", "1", "2", "1 1/2"] [RecipeIngredientParts] ["olive oil", "butter", "mushrooms", "garlic", "chili pepper", "powdered oregano", "fresh chitarra pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.4 [FatContent] 26.0 [SaturatedFatContent] 7.8 [CholesterolContent] 19.1 [SodiumContent] 61.2 [CarbohydrateContent] 34.4 [FiberContent] 21.8 [SugarContent] 2.7 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese.
[Name] Chocolate Tortoni [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Chocolate Tortoni recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "6", "1/2", "4", "1/8", "1/8", "1/4", "2 1/2", "2", "1", "6"] [RecipeIngredientParts] ["cream of tartar", "salt", "sugar", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1121.6 [FatContent] 94.1 [SaturatedFatContent] 53.4 [CholesterolContent] 203.8 [SodiumContent] 298.2 [CarbohydrateContent] 75.0 [FiberContent] 12.2 [SugarContent] 51.0 [ProteinContent] 18.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a microwave oven or over boiling water, melt both kinds of chocolate. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees] for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form. Beat two cups of cream in a bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture. Small chunks of chocolate may remain. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter]. Freeze until firm. four hours or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff. Garnish each tortoni with a rosette of cream and a candied cherry.
[Name] Chicken Fajitas [AuthorId] 183756 [AuthorName] GothicGranola [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Chicken Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "Very Low Carbs", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1/2", "1/3", "1", "2"] [RecipeIngredientParts] ["boneless chicken breasts", "garlic cloves", "olive oil", "dry sherry", "chili powder", "cumin"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 314.2 [FatContent] 21.7 [SaturatedFatContent] 4.2 [CholesterolContent] 54.5 [SodiumContent] 66.9 [CarbohydrateContent] 2.5 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 18.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice the chicken breast into long 1/2 inch wide strips. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely (10 seconds or so]. Add the remaining ingredients and process until smooth (about another 10 seconds.] Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde.
[Name] Salsa Verde [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Salsa Verde recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Free Of...", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1/4", "1", "13", "4", "1/4", "1"] [RecipeIngredientParts] ["garlic", "scallions", "fresh parsley leaves", "cilantro", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 8.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 137.7 [CarbohydrateContent] 1.5 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 0.3 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.] Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor]. Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered.
[Name] Kentucky Kernels - S.a. Express News - Karen Haram [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Kentucky Kernels - S.a. Express News - Karen Haram recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Low Protein", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/3", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "Bourbon", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.5 [FatContent] 12.5 [SaturatedFatContent] 3.6 [CholesterolContent] 12.2 [SodiumContent] 33.2 [CarbohydrateContent] 39.0 [FiberContent] 1.1 [SugarContent] 37.3 [ProteinContent] 1.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator.
[Name] Zinfandeli's Chicken Tortilla Soup - S.a. Express - Arlene Light [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Zinfandeli's Chicken Tortilla Soup - S.a. Express - Arlene Light recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1 1/2", "8", "2", "1", "2", "3", "3/4", "1 1/2", "1/2", "1/4", "2", NA, NA, "2", "1", NA, NA] [RecipeIngredientParts] ["garlic", "corn tortillas", "onion puree", "cayenne pepper", "cumin powder", "bay leaves", "tomato paste", "water", "cilantro", "epazote", "salt", "white pepper", "chicken breasts", "avocado", "corn tortilla strips", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.5 [FatContent] 10.1 [SaturatedFatContent] 1.9 [CholesterolContent] 23.2 [SodiumContent] 254.9 [CarbohydrateContent] 20.4 [FiberContent] 5.4 [SugarContent] 3.4 [ProteinContent] 10.9 [RecipeServings] 8.0 [RecipeYield] 8 6-ounce servings [RecipeInstructions] Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately.
[Name] Pour la France's Fudge Caramel Cake - Express News [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Pour la France's Fudge Caramel Cake - Express News recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "2", "2 1/2", "1/3", "1", "2", "1/8", "1/3"] [RecipeIngredientParts] ["cashews", "heavy cream", "light corn syrup", "brown sugar", "butter", "salt", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1071.0 [FatContent] 93.2 [SaturatedFatContent] 52.9 [CholesterolContent] 89.7 [SodiumContent] 292.9 [CarbohydrateContent] 82.9 [FiberContent] 19.8 [SugarContent] 26.3 [ProteinContent] 20.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey], made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter], add cream. Refrigerate until cool.
[Name] Pour la France Chocolate Decadence [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2000-03-06T16:26:00Z [Description] An adoptee from the Zaar account. Made my mouth water while reading, so I had to grab it. I made a few minor changes in measurements and technique and can't wait to try it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "6", "3", "1", NA, "8", "2", "2"] [RecipeIngredientParts] ["eggs", "butter", "dark semi-sweet chocolate", "granulated sugar", "all-purpose flour", "fresh raspberries", "frozen raspberries", "granulated sugar", "Grand Marnier", "Chambord raspberry liquor"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 511.2 [FatContent] 41.8 [SaturatedFatContent] 25.4 [CholesterolContent] 153.3 [SodiumContent] 243.4 [CarbohydrateContent] 33.0 [FiberContent] 4.3 [SugarContent] 25.8 [ProteinContent] 4.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter and chocolate together over very low heat, stirring constantly. Add sugar and stir to melt. Set aside to cool. Whip eggs with electric mixer until they reach full volume, approximately 7 minutes. Carefully fold in chocolate mixture and flour. Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper. Bake in preheated 325 degree oven 30 minutes. Be careful not to overbake. Cool completely to room temperature before removing from pan. To serve, spoon sweetened whipped cream on top of sliced Chocolate Decadence. Then top with a spoonful of Raspberry Sauce Raspberry Sauce: Mix with sugar and liqueur in small saucepan Put all ingredients in small saucepan. Bring to boil. Refrigerate until serving time.
[Name] Savory Shrimp Dip [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:26:00Z [Description] This is so simple and easy to make for parties! They will think you spent hours!! It will be our little secret :) Enjoy! [Images] character(0) [RecipeCategory] Savory [Keywords] ["Refrigerator", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "1/4", "2", "1/8", "1", "3", "8", "3", "1"] [RecipeIngredientParts] ["canned shrimp", "lemon juice", "garlic powder", "Tabasco sauce", "cream cheese", "mayonnaise", "Worcestershire sauce"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 178.9 [FatContent] 9.2 [SaturatedFatContent] 4.6 [CholesterolContent] 277.0 [SodiumContent] 856.3 [CarbohydrateContent] 1.2 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 21.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine 1/2 the shrimp and the remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp; fold into mixture. Refrigerate. Enjoy with chips or crackers!
[Name] Cajun Catfish with Spicy Strawberry Sauce [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Cajun Catfish with Spicy Strawberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Catfish [Keywords] ["Strawberry", "Berries", "Fruit", "Cajun", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", NA, NA, "2", "1 1/2", "1/2", "1", "1/4", "2", "2", "3/4", "3/4", "1/2", NA, "1"] [RecipeIngredientParts] ["catfish fillets", "salt", "black pepper", "red wine vinegar", "soy sauce", "garlic", "horseradish", "cornmeal", "flour", "fresh strawberries", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1025.6 [FatContent] 41.9 [SaturatedFatContent] 5.2 [CholesterolContent] 124.6 [SodiumContent] 905.5 [CarbohydrateContent] 119.5 [FiberContent] 3.8 [SugarContent] 58.9 [ProteinContent] 39.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour to marinate. When ready to cook the dish: in a small saucepan over low heat, combine the preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; let simmer, stirring occasionally. In a shallow dish, combine the cornmeal and flour. Drain catfish and dredge in cornmeal mixture, coating on all sides. In a heavy skillet over medium high temperature, heat the oil; when it is hot, add the dredged catfish fillets and fry, browning both sides. Drain the cooked fillets well on paper towels; keep warm. Prepare to serve: get out the individual serving plates, then spoon 1/4 cup sauce on each and top with the catfish fillets. Garnish with sliced strawberries and parsley (or a bit of chopped basil]. Serve and enjoy! This is an adopted recipe.
[Name] Bean Dip a La Dr Pepper [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-06T16:26:00Z [Description] Yes, it's different. :) Yes, it's tasty! Note: this recipe is not yet ready for consumption, due to editing difficulties - it will be fixed as soon as possible. [Images] character(0) [RecipeCategory] Beans [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "3", "2", "1", "1/4", "1", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["red kidney beans", "tomato paste", "salt", "black pepper", "garlic clove", "green chilies", "Worcestershire sauce", "sharp cheddar cheese", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.1 [FatContent] 16.8 [SaturatedFatContent] 7.1 [CholesterolContent] 29.7 [SodiumContent] 871.3 [CarbohydrateContent] 33.1 [FiberContent] 8.9 [SugarContent] 6.3 [ProteinContent] 17.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers.
[Name] Cranberry Fruit Nut Bread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Cranberry Fruit Nut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Nuts", "Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1", "1 1/2", "1", "1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["ocean spray cranberries", "all-purpose flour", "sugar", "baking powder", "salt", "baking soda", "shortening", "egg"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 308.9 [FatContent] 8.6 [SaturatedFatContent] 1.6 [CholesterolContent] 26.4 [SodiumContent] 504.4 [CarbohydrateContent] 53.7 [FiberContent] 2.3 [SugarContent] 26.6 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel; set aside. In a bowl, mix together flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight.
[Name] 5-Ingredient Chocolate Fudge [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2000-03-06T16:26:00Z [Description] My adopted recipe for fudge has reviews submitted that state the fudge did not set up well. I incorporated my recipe using sweetened condensed with this recipe and the fudge was firm and very tasty. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/99/piceTUv0E.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/72/99/picvPokpP.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "14", "18", "2", "1 1/2"] [RecipeIngredientParts] ["margarine", "sweetened condensed milk", "marshmallow miniatures", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 21.0 [Calories] 118.3 [FatContent] 5.8 [SaturatedFatContent] 3.2 [CholesterolContent] 3.8 [SodiumContent] 25.2 [CarbohydrateContent] 17.2 [FiberContent] 0.8 [SugarContent] 15.3 [ProteinContent] 1.5 [RecipeServings] 36.0 [RecipeYield] 3 lbs. [RecipeInstructions] Melt chocolate chips and margarine with sweetened condensed milk over low heat. Remove pan from heat and fold in mini marshmallows and vanilla. When mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. When firm turn fudge onto cutting board and remove wax paper. Cut into squares and store leftovers in covered container in refrigerator.
[Name] Marshmallow Fudge [AuthorId] 86072 [AuthorName] Doglover61aka Earnh [CookTime] nan [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Marshmallow Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2 1/2", "2", "1", "2", "1/4", "2", "12"] [RecipeIngredientParts] ["milk", "sugar", "light corn syrup", "vanilla", "salt", "oleo", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2988.2 [FatContent] 62.2 [SaturatedFatContent] 28.6 [CholesterolContent] 34.2 [SodiumContent] 1075.6 [CarbohydrateContent] 631.4 [FiberContent] 9.7 [SugarContent] 560.7 [ProteinContent] 17.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat milk & chocolate together in heavy saucepan over low heat until chocolate is melted. Add sugar, salt and corn syrup. Cook, stirring until boiling starts. Cover and boil 3 minutes to wash down sugar crystals from pan sides. Uncover. Cook without stirring until thermometer reaches 232 degrees. Remove from heat and cool without stirring to lukewarm. Add vanilla and beat until fudge thickens and looses it's gloss. Cut each marshmallow into 8 pieces and stir into fudge. Turn into greased pan. Cut into squares when firm.
[Name] Endive, Beet and Red-Onion Salad [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Endive, Beet and Red-Onion Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "1", "3", "4"] [RecipeIngredientParts] ["raw beet", "Belgian endive", "red onion", "Dijon mustard", "red wine vinegar", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.6 [FatContent] 11.3 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 175.0 [CarbohydrateContent] 21.3 [FiberContent] 14.2 [SugarContent] 6.0 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve.
[Name] Spaghetti With Shrimp and Eggplant (Aubergine) [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Spaghetti With Shrimp and Eggplant (Aubergine) 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/73/03/picBD5yXx.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/03/picNEYbzI.jpg"] [RecipeCategory] Spaghetti [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3/4", "1 1/2", "1", "4", "1", "32", "1", "1/4", "1/4", "3/4"] [RecipeIngredientParts] ["water", "spaghetti", "shrimp", "eggplant", "olive oil", "garlic", "canned tomatoes", "honey", "hot red pepper flakes", "fresh basil", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 713.3 [FatContent] 22.4 [SaturatedFatContent] 5.6 [CholesterolContent] 230.8 [SodiumContent] 1610.5 [CarbohydrateContent] 84.0 [FiberContent] 9.0 [SugarContent] 12.0 [ProteinContent] 44.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside. While pasta is cooking, peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted], salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing it, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.
[Name] Truffier Au Chocolat a la Cafe de Paris [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT12H12M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Truffier Au Chocolat a la Cafe de Paris recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2", "8", "2"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 409.1 [FatContent] 41.6 [SaturatedFatContent] 25.5 [CholesterolContent] 44.4 [SodiumContent] 44.6 [CarbohydrateContent] 21.1 [FiberContent] 9.5 [SugarContent] 0.6 [ProteinContent] 8.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] With a serrated knife or thread, cut cake into two layers and place one layer in a 9 inch springform pan. In a double boiler, over hot water, melt chocolate and fondant. Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power. Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds. Beat the remaining chilled cream until it forms soft peaks; set aside. In a large bowl, combine warm cram with fondant and melted chocolate. Stir until ingredients are evenly blended and the temperature is reduced to lukewarm. Beat the soft chocolate mixture and gradually incorporate the whipped cream. Spoon one-half of the creamy chocolate mixture over cake. Top with second layer of cake. Complete by spreading the second half of the chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve chilled with whipped cream and chocolate curls.
[Name] Walnut Shortbread [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Walnut Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "Nuts", "Scottish", "European", "Christmas", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1", "2", "1 1/2", "12"] [RecipeIngredientParts] ["butter", "icing sugar", "vanilla", "flour", "walnuts", "walnut pieces"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 337.3 [FatContent] 25.1 [SaturatedFatContent] 10.7 [CholesterolContent] 40.7 [SodiumContent] 109.8 [CarbohydrateContent] 25.4 [FiberContent] 1.5 [SugarContent] 7.8 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream butter, icing sugar and vanilla until light. Stir in flour and chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly brown. Cool. Cut into wedges. Store in tightly covered tin container.
[Name] Kay's Shortbread [AuthorId] 174711 [AuthorName] Queen Dragon Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-06T16:26:00Z [Description] Make and share this Kay's Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Scottish", "European", "Christmas", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "icing sugar", "all-purpose flour", "cornstarch", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 40.2 [FatContent] 2.6 [SaturatedFatContent] 1.6 [CholesterolContent] 6.8 [SodiumContent] 20.6 [CarbohydrateContent] 3.9 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool.
[Name] Kentucky Pecan Cake [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Kentucky Pecan Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "2", "1 1/2", "1", "2 1/2", "2", "4", "1", "4", NA] [RecipeIngredientParts] ["self rising flour", "sugar", "applesauce", "cinnamon", "hot water", "pecans", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.1 [FatContent] 26.6 [SaturatedFatContent] 3.5 [CholesterolContent] 47.2 [SodiumContent] 268.4 [CarbohydrateContent] 44.6 [FiberContent] 1.9 [SugarContent] 25.4 [ProteinContent] 4.1 [RecipeServings] 16.0 [RecipeYield] 1 cake [RecipeInstructions] Combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat room temperature egg whites until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350 degrees for 1 hour and 30 minutes. Invert pan, and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar.
[Name] Peanut Butter Pie IV [AuthorId] 102135 [AuthorName] icetea [CookTime] nan [PrepTime] PT0S [TotalTime] PT8H [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Peanut Butter Pie IV recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Weeknight", "Freezer"] [RecipeIngredientQuantities] ["8", "1", "16", "1 1/2", "2", NA] [RecipeIngredientParts] ["cream cheese", "crunchy peanut butter", "powdered sugar", "9-inch graham cracker crusts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 825.8 [FatContent] 54.2 [SaturatedFatContent] 20.2 [CholesterolContent] 76.8 [SodiumContent] 660.0 [CarbohydrateContent] 76.6 [FiberContent] 3.5 [SugarContent] 52.5 [ProteinContent] 14.3 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar, and continue beating until smooth. Spoon filling into prepared crusts. Cover and freeze at least 8 hours. Garnish, if desired.
[Name] Piney Woods Hush Puppies [AuthorId] 161282 [AuthorName] Christmas Carol [CookTime] PT3M [PrepTime] PT30M [TotalTime] PT33M [DatePublished] 2000-03-06T16:27:00Z [Description] Serving suggestions: Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "2", "2", "1", "1", "2", "1 1/2"] [RecipeIngredientParts] ["yellow cornmeal", "baking soda", "salt", "granulated sugar", "all-purpose flour", "baking powder", "egg", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 368.6 [FatContent] 28.9 [SaturatedFatContent] 4.0 [CholesterolContent] 19.3 [SodiumContent] 447.1 [CarbohydrateContent] 24.9 [FiberContent] 1.9 [SugarContent] 4.2 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] 48 hush puppies [RecipeInstructions] Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon. If it is too soft, add more cornmeal. Drop by molded Tablespoon into 350\"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on oven rack in preheated 250\"F until very hot and crisp. Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350 F will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350\"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center.
[Name] Brandied Cheddar Spread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Brandied Cheddar Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "3", "2", "1", "1"] [RecipeIngredientParts] ["sharp cheddar cheese", "brandy", "butter", "heavy cream", "nutmeg", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 491.3 [FatContent] 39.2 [SaturatedFatContent] 24.9 [CholesterolContent] 121.8 [SodiumContent] 614.9 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 22.8 [RecipeServings] 5.0 [RecipeYield] 2 cups [RecipeInstructions] Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results.
[Name] Bayrischer Kartoffelsalat (Barvarian Potato Salad) [AuthorId] 27678 [AuthorName] Sackville [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H8M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Bayrischer Kartoffelsalat (Barvarian Potato 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/73/11/picu6UBCo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/11/pichZyJCg.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "German", "European", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/4", "1/3", "1/2", "2", NA] [RecipeIngredientParts] ["potatoes", "chicken broth", "salt", "onion", "sugar", "lemon juice", "pepper"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 264.5 [FatContent] 14.5 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 673.6 [CarbohydrateContent] 29.0 [FiberContent] 3.5 [SugarContent] 2.8 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.
[Name] Skewered Mozzarella with Canadian Bacon [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Skewered Mozzarella with Canadian Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] Canadian [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["28", "12", "12", "12", "1/3", "2", "1 1/2", NA, NA] [RecipeIngredientParts] ["Canadian bacon", "mozzarella cheese", "raw tomatoes", "tomato sauce", "parmesan cheese", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1101.8 [FatContent] 53.5 [SaturatedFatContent] 21.4 [CholesterolContent] 100.2 [SodiumContent] 2276.3 [CarbohydrateContent] 103.0 [FiberContent] 5.8 [SugarContent] 1.7 [ProteinContent] 50.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into 1/2 inch slices. The raw tomato is also cut into 1/2 inch slices. The cans of tomato sauce are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of bacon. Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of Canadian bacon around each piece of cheese. Press the bacon firmly to hold the cheese in place. Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be merely light brown. On each skewer thread alternate pieces of bacon apped around the mozzarella, bread and tomato. Begin and end with the con. Place each skewer in a shallow baking pan or shallow earthenware sserole. Be sure the folded top of each piece of bacon is up. Pour mato sauce over each skewer. Sprinkle generously with parmesan cheese. rinkle lightly with paprika and additional salad oil. Preheat the oven 400 degrees. Bake the skewers until brown on top. Serve immediately ile very hot.
[Name] Baked Chicken Salad [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Baked Chicken 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/73/13/picdH2xIq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/13/picLIhFoL.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1", "1/2", "1/2", "4", "1"] [RecipeIngredientParts] ["chicken", "mayonnaise", "celery", "lemon", "onion", "cheddar cheese cube"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1331.7 [FatContent] 92.8 [SaturatedFatContent] 15.7 [CholesterolContent] 34.6 [SodiumContent] 1344.3 [CarbohydrateContent] 108.3 [FiberContent] 11.6 [SugarContent] 3.1 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 375F.", "Grease a 2-quart casserole.", "Put chicken and celery into casserole.", "Blender - chop nuts and add to chicken.", "Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir].", "Empty onto wax paper and set aside.", "Repeat with remaining chips.", "Put remaining ingredients into container, cover and process at (blend] until smooth.", "Add to chicken and mix well.", "Sprinkle potato chip crumbs over top and bake for 30 minutes.", "A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating." ]
[Name] Oven Bag Rump Roast [AuthorId] 86520 [AuthorName] Dorel [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2000-03-06T16:27:00Z [Description] This is one of my adopted recipes. This is suitable for any size roast just adjust the veggies for amount you want to serve. I didn't have new potatoes, I just halved regular Yukon God potatoes. I used an Oven Bag for this and roasted to 140°F and it came out nice and tender. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/14/picZbUGuX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/14/picX5wdBy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/14/picaN0rwB.jpg"] [RecipeCategory] Weeknight [Keywords] ["Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2", "1", "2", "3", "1", "3", "8", "1"] [RecipeIngredientParts] ["boneless beef rump roast", "flour", "tomato sauce", "water", "beef bouillon powder", "onions", "celery", "green peppers", "carrots", "new potatoes"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 148.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 48.4 [CarbohydrateContent] 33.4 [FiberContent] 4.5 [SugarContent] 3.5 [ProteinContent] 4.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] NOTE: This recipe is adjustable to all sizes of roasts. Preheat oven to 350°F. Shake flour in bag and place it in 9X13 inch baking pan. Roll top of bag down and add tomato sauce, water, instant bullion powder, salt and pepper taste. Squeeze bag to mix up, being careful not to put hole in it.\r\nPlace roast in bag and add quartered carrots, onions, celery, potatoes and peppers. Turn bag gently to coat roast and vegetables with sauce. Close bag with tie and place about 6 (1/2\"] slits in top of bag\r\nIf you have an electronic thermometer set it for 140°F and insert through one of the slits into roast. Bake 1 3/4 hours to 2 1/4 hours or until thermometer signals ready; remove and let rest about 20 minutes before removing to plate; Snip off strings. Serve with juices spooned over vegetables and roast.
[Name] Rumaki [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H20M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Rumaki recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Chinese", "Asian", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "12", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["chicken liver", "water chestnuts", "bacon", "soy sauce", "ginger", "Chinese five spice powder", "curry powder"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 170.0 [FatContent] 12.1 [SaturatedFatContent] 4.0 [CholesterolContent] 146.2 [SodiumContent] 553.6 [CarbohydrateContent] 5.1 [FiberContent] 0.6 [SugarContent] 1.0 [ProteinContent] 9.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.
[Name] Brie En Croute [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Brie En Croute recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2"] [RecipeIngredientParts] ["egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.6 [FatContent] 13.2 [SaturatedFatContent] 3.4 [CholesterolContent] 43.1 [SodiumContent] 204.0 [CarbohydrateContent] 16.8 [FiberContent] 1.3 [SugarContent] 0.1 [ProteinContent] 3.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Completely enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown.
[Name] Beef Yakitori [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Beef Yakitori recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1", "1/2", "2", "1", "1", "2"] [RecipeIngredientParts] ["soy sauce", "lemon juice", "sugar", "garlic", "ginger", "sesame seeds", "beef sirloin", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 374.0 [FatContent] 25.6 [SaturatedFatContent] 8.3 [CholesterolContent] 76.0 [SodiumContent] 2072.6 [CarbohydrateContent] 10.1 [FiberContent] 0.6 [SugarContent] 7.3 [ProteinContent] 25.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refrigerate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot.
[Name] Pork Satay [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H13M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Pork Satay recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "African", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "2", "10", "1/4", "1/2", "5"] [RecipeIngredientParts] ["boneless pork", "soy sauce", "apricots", "peanut butter", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.4 [FatContent] 33.9 [SaturatedFatContent] 9.4 [CholesterolContent] 76.0 [SodiumContent] 1799.0 [CarbohydrateContent] 26.8 [FiberContent] 5.6 [SugarContent] 19.4 [ProteinContent] 33.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak sauce. Cover and refrigerate for several hour, stirring occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5 minutes. Place the apricots and their cooking liquid in a blender container or food processor. Add peanut butter, salt, and hot pepper sauce. Cover and process until smooth. Reheat when ready to serve. Thread the marinated pork cubes on skewers. (If you use wooden skewers, soak them in water 2 hours before using.] Brush with remaining soy sauce mixture. Cook over hot coals or under broiler for 6 to 8 minutes, turning often. Serve with the warm apricot-peanut butter sauce for dipping. NOTE: Double the meat portion of the recipe for 4 people. If you like, serve kabobs of mushrooms along with the pork. Thread small fresh mushrooms on separate skewers, brush with melted butter and grill or broil along with the pork.
[Name] Potato Dumplings [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Potato Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "German", "European", "Low Protein", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "3", "3", "1", "1/2", "1 1/2", NA] [RecipeIngredientParts] ["potatoes", "cornstarch", "pepper", "salt", "flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 495.2 [FatContent] 4.9 [SaturatedFatContent] 1.5 [CholesterolContent] 124.5 [SodiumContent] 1101.4 [CarbohydrateContent] 99.9 [FiberContent] 10.7 [SugarContent] 5.1 [ProteinContent] 14.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel potatoes and cut into 3/4\" to 1\" cubes, then boil in salted water 8-10 minutes until soft. Drain and mash smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper. Mix thoroughly and shape into dumplings. You may need to add flour to make dumplings hold together. Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes.
[Name] Chocolate Peanut Butter Pie [AuthorId] 102135 [AuthorName] icetea [CookTime] nan [PrepTime] PT0S [TotalTime] PT8H10M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Chocolate Peanut Butter Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Weeknight", "Freezer"] [RecipeIngredientQuantities] ["1/3", "1", "1", "1/3", "1/3", "3", "3", "1/4", "2", "2", "1", "1", "14", "3"] [RecipeIngredientParts] ["light corn syrup", "water", "creamy peanut butter", "sugar", "light corn syrup", "water", "peanuts", "sugar", "vanilla", "heavy cream", "butter", "regular margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.8 [FatContent] 40.4 [SaturatedFatContent] 18.0 [CholesterolContent] 69.6 [SodiumContent] 281.7 [CarbohydrateContent] 59.0 [FiberContent] 2.5 [SugarContent] 37.6 [ProteinContent] 10.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare the Peanut Butter Cookie Crust and set aside. Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving. PEANUT BUTTER COOKIE CRUST: Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set.
[Name] Tabbouleh Salad [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Tabbouleh Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/3", "1/3", "2", "1", "1/2", "3", "2", "6", "2"] [RecipeIngredientParts] ["Bulgar wheat", "boiling water", "lemon juice", "salt", "pepper", "parsley", "mint", "mint", "green onions with tops", "tomatoes"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 151.6 [FatContent] 12.4 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 787.5 [CarbohydrateContent] 10.1 [FiberContent] 2.8 [SugarContent] 1.8 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well. Chill at least two hours. Serve on a bed of lettuce.
[Name] Kalter Kartoffelsalat (cold Potato Salad) [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Kalter Kartoffelsalat (cold Potato Salad) recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "German", "European", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", NA, "1/2", "1", "3", "1/2", "1", "2"] [RecipeIngredientParts] ["potatoes", "water", "salt", "onion", "vinegar", "prepared mustard", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.2 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 110.7 [CarbohydrateContent] 33.7 [FiberContent] 4.3 [SugarContent] 2.2 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice cooked potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Hold at room temperature for 2 hours. Stir in vinegar, mustard, sugar, and dill seed. Potato salad will be creamy. Serve at room temperature.
[Name] German Chocolate Pie [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this German Chocolate Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/23/picstedJj.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/23/picGcTHhj.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "German", "European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "7", "13", "4", "1/2", "1", "2", "1", "2"] [RecipeIngredientParts] ["sugar", "evaporated milk", "eggs", "butter", "regular margarine", "vanilla", "coconut", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 642.6 [FatContent] 37.7 [SaturatedFatContent] 18.2 [CholesterolContent] 91.2 [SodiumContent] 286.1 [CarbohydrateContent] 73.3 [FiberContent] 5.3 [SugarContent] 51.5 [ProteinContent] 8.5 [RecipeServings] 12.0 [RecipeYield] 2 pies [RecipeInstructions] Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350°F oven for 40 minutes or until set around the edges. Cool on racks.
[Name] Chocolate Chip-Pecan Pie [AuthorId] 161282 [AuthorName] Christmas Carol [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H50M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Chocolate Chip-Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "2", "3/4", "1/2", "1/4", "1/4", "3/4"] [RecipeIngredientParts] ["eggs", "dark corn syrup", "sugar", "butter", "regular margarine", "salt", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 578.3 [FatContent] 32.4 [SaturatedFatContent] 11.1 [CholesterolContent] 90.8 [SodiumContent] 395.6 [CarbohydrateContent] 72.8 [FiberContent] 3.1 [SugarContent] 35.9 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack.
[Name] Chocolate Pecan Pie [AuthorId] 145448 [AuthorName] Julie in TX [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:27:00Z [Description] This is one of my adopted recipes. If you love chocolate and pecans, this pie is for you! It's not for someone counting carbs or calories though. If you want to be even more decadent, you can serve it with a dollop of whipped cream. Yummy!!!! I like to make pecan pie with pecan halves instead of chopping them up. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "3", "3", "3", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "salt", "light corn syrup", "baking chocolate", "butter", "regular margarine", "eggs", "vanilla", "pecans", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 521.6 [FatContent] 29.1 [SaturatedFatContent] 9.5 [CholesterolContent] 90.8 [SodiumContent] 348.2 [CarbohydrateContent] 67.0 [FiberContent] 3.9 [SugarContent] 31.0 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees.", "Melt the chocolate and butter in the microwave. I would do this in the mixing bowl to save on clean-up.", "Combine the sugar, salt, corn syrup, eggs, vanilla and the melted chocolate/butter mixture in a large mixing bowl.", "Beat the mixture until it is well blended, using an electric mixture set to medium speed.", "Stir in the pecans and pour the mixture into an unbaked pie shell.", "Bake for 35 minutes or until pie is set. The pie will be puffy when it comes out of the oven and will sink while cooling. Cool on a wire rack." ]

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