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[Name] Extra-Rich Chocolate Pecan Pie [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Extra-Rich Chocolate Pecan 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/73/26/pic95Wfwb.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "2/3", "2", "2", "1", "2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["evaporated milk", "butter", "regular margarine", "eggs", "sugar", "unbleached flour", "salt", "vanilla", "pecans"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 649.2 [FatContent] 39.2 [SaturatedFatContent] 12.9 [CholesterolContent] 88.8 [SodiumContent] 336.4 [CarbohydrateContent] 72.4 [FiberContent] 4.6 [SugarContent] 49.8 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack.
[Name] Filled Berlin Doughnuts (Bismarks) [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H33M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Filled Berlin Doughnuts (Bismarks) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Hanukkah", "Weeknight", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "1/3", "1", "2", "1", NA, "2", NA, NA] [RecipeIngredientParts] ["active dry yeast", "active dry yeast", "water", "sugar", "salt", "butter", "regular margarine", "milk", "unbleached flour", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 106.9 [FatContent] 6.7 [SaturatedFatContent] 4.0 [CholesterolContent] 47.4 [SodiumContent] 261.2 [CarbohydrateContent] 9.8 [FiberContent] 0.2 [SugarContent] 8.5 [ProteinContent] 2.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Soften the yeast in the warm water and let stand for 5 minutes or until it \"blooms\" or proofs. Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm. When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT (should be slightly sticky and light in weight]. Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes]. Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes]. About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about 1/2 ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.] Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.] Shake lightly to remove the excess sugar.
[Name] Quebec-Style Roast Goose [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Quebec-Style Roast Goose recipe from Food.com. [Images] character(0) [RecipeCategory] Goose [Keywords] ["Poultry", "Fruit", "Meat", "Canadian", "Christmas", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "1", "4", "1", "4", "1", "1", "1", "1", "1", "1", "1", "3", "1", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["dried currant", "apples", "dried thyme", "butter", "goose", "onion", "carrot", "celery", "garlic", "bay leaf", "whole cloves", "fresh thyme", "fresh marjoram", "white wine", "tomato paste", "chicken bouillon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1145.8 [FatContent] 68.6 [SaturatedFatContent] 23.3 [CholesterolContent] 255.1 [SodiumContent] 649.0 [CarbohydrateContent] 60.3 [FiberContent] 6.9 [SugarContent] 32.3 [ProteinContent] 70.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all] draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.
[Name] Light Jelly Roll Cake [AuthorId] 91392 [AuthorName] Kasha [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2000-03-06T16:27:00Z [Description] A very easy, very fast cake to put together fwith things you have in the kitchen. The baking paper is really necessary for this one. Use any flavor jam you may need to use up. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "granulated sugar", "cake-and-pastry flour", "baking powder", "salt", "vanilla extract"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 287.6 [FatContent] 5.2 [SaturatedFatContent] 1.6 [CholesterolContent] 211.5 [SodiumContent] 156.9 [CarbohydrateContent] 51.8 [FiberContent] 0.4 [SugarContent] 33.9 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat eggs until foamy, then beat in sugar. Sift flour, baking powder and salt together and beat into egg mixture. Blend in vanilla. Grease a jelly roll pan, 17 by 11 inches. Spread with wax paper, grease paper, then sprinkle with flour. Pour batter into prepared pan and bake in oven preheated to 400 degrees until cake springs back when pressed with finger, 10 - 20 minutes. Turn cake out onto tea towel sprinkled with icing sugar. Roll up the shorter side, using towel to push cake into place, then unroll, trim off crisp edges, spread with jelly or jam, and roll up. Eat ends yourself. Let cool on rack. Ice with a chocolate butter icing if desired, I like it dusted with powdered sugar.
[Name] Hot and Spicy Almonds [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2000-03-06T16:27:00Z [Description] I adopted this recipe a while ago and have changed the amount of salt. The original recipe called for 1/2 cup which seemed far too much. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/32/picFg4bAi.jpg" [RecipeCategory] Dessert [Keywords] ["High Protein", "High In...", "Spicy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1/2", "1", "1/2", "3", NA] [RecipeIngredientParts] ["unsalted butter", "Worcestershire sauce", "cumin", "sugar", "garlic powder", "cayenne powder", "sea salt"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 734.4 [FatContent] 66.0 [SaturatedFatContent] 11.5 [CholesterolContent] 30.5 [SodiumContent] 87.1 [CarbohydrateContent] 24.2 [FiberContent] 12.8 [SugarContent] 6.7 [ProteinContent] 23.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Melt the butter in a medium-size saucepan. Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook over low heat for 2 - 3 minutes. Add the nuts and stir to coat evenly with seasonings. Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally. Remove from the oven and toss with sea salt. Cool.
[Name] Warmer Kartoffelsalat (Hot Potato Salad) [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Warmer Kartoffelsalat (Hot 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/73/33/picY4aABC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/33/picYywJQd.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "German", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "3", "1/4", "1", "2", "3/4", "1/4", "1/4", "3/8", "2 1/2"] [RecipeIngredientParts] ["potatoes", "bacon", "onion", "unbleached flour", "sugar", "salt", "celery seed", "pepper", "water", "vinegar"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 172.0 [FatContent] 2.9 [SaturatedFatContent] 0.9 [CholesterolContent] 4.1 [SodiumContent] 497.1 [CarbohydrateContent] 32.6 [FiberContent] 3.8 [SugarContent] 3.8 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel potatoes and slice paper thin.", "Saute bacon slowly in a frypan, then drain on paper towels.", "Saute onion in bacon fat until golden brown.", "Blend in flour, sugar, salt, celery seeds, and pepper.", "Cook over low heat, stirring until smooth and bubbly.", "Remove from heat.", "Stir in water and vinegar.", "Heat to boiling, stirring constantly.", "Boil for 1 minute.", "Carefully stir in the potatoes and crumbled bacon bits.", "Remove from heat, cover and let stand until ready to serve." ]
[Name] Forgotten Cookies [AuthorId] 11297 [AuthorName] Jen T [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-06T16:27:00Z [Description] This is an adopted recipe which I have just made...September 2005.
[Name] Beacon Hill Cookies [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Beacon Hill Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1", "3/4"] [RecipeIngredientParts] ["sugar", "vinegar", "vanilla", "chocolate chips", "walnuts", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.5 [FatContent] 9.0 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 10.8 [CarbohydrateContent] 18.2 [FiberContent] 1.3 [SugarContent] 16.2 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] 36 cookies [RecipeInstructions] Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool.
[Name] Mincemeat Plum Pudding [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT38M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Mincemeat Plum Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Microwave", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/3", "1/2", "1", "2", "1 1/2", "1 1/2", "1/2", "1/2", "2", "3/4"] [RecipeIngredientParts] ["brown sugar", "butter", "dark rum", "brandy", "all-purpose flour", "baking powder", "baking soda", "cinnamon", "eggs", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 477.9 [FatContent] 16.4 [SaturatedFatContent] 6.0 [CholesterolContent] 73.2 [SodiumContent] 244.2 [CarbohydrateContent] 76.2 [FiberContent] 2.2 [SugarContent] 44.1 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum. Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once. In another bowl, sift together the flour, baking powder, soda and cinnamon. Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined. Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper. If using souffle dish, invert a greased glass in the centre of dish. Spoon batter evenly into prepared dish. Place an inverted dinner plate in the bottom of microwave and set the dish on the plate. Microwave at medium for 10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist. Let stand on counter top for 15 minutes. Run a knife around the outside of dish. Invert on to a serving plate and let cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm. Accompany with Rum Eggnog Sauce.
[Name] Rum Eggnog Sauce [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Rum Eggnog Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Christmas [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["cornstarch", "rum", "brandy"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 127.4 [FatContent] 9.1 [SaturatedFatContent] 5.5 [CholesterolContent] 48.5 [SodiumContent] 31.5 [CarbohydrateContent] 7.8 [FiberContent] 0.0 [SugarContent] 4.0 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] In a 4 cup glass measure, blend the eggnog and cornstarch until smooth. Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice. Cover and let cool slightly; refrigerate until cold. In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy. Fold into eggnog mixture until smooth. Refrigerate sauce until ready to serve.
[Name] Cheesy Chilanda Casserole [AuthorId] 60989 [AuthorName] Bekah [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Cheesy Chilanda Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "16", "15", "1", "1", "1/2", "12", "2", NA, NA, "1"] [RecipeIngredientParts] ["beef", "onion", "bell pepper", "garlic clove", "pinto beans", "tomato sauce", "cumin", "salt", "corn tortillas", "cheese", "lettuce", "sour cream", "fresh tomato"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1338.2 [FatContent] 97.6 [SaturatedFatContent] 42.7 [CholesterolContent] 148.5 [SodiumContent] 1854.0 [CarbohydrateContent] 81.7 [FiberContent] 18.7 [SugarContent] 10.3 [ProteinContent] 38.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Brown meat with pepper, onion and garlic; drain.", "Add beans, tomato sauce, picante sauce, cumin and salt.", "Simmer 15 minutes.", "Spoon small amount of meat mixture in 13x9 baking dish.", "Top with 6 tortillas.", "Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese].", "Cover tightly with aluminum foil.", "Bake at 350\" for 20 minutes.", "Remove foil and top with remaining cheese.", "Bake uncovered for 5 minutes.", "Top with lettuce, tomato, sour cream and additional picante sauce." ]
[Name] Smackin Cracklin Cornbread [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:27:00Z [Description] This is one of my adopted recipes. I have made it, but it still needs a little tweeking.
[Name] Seasoned Turkey Patties [AuthorId] 43083 [AuthorName] Ang11002 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-06T16:27:00Z [Description] Another adopted recipe! Have not tried but the only review was done after I adopted so they must be good:) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/40/picDR7tMW.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1", "1 1/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["ground turkey", "onion", "egg", "Worcestershire sauce", "poultry seasoning", "seasoning salt"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 232.6 [FatContent] 10.4 [SaturatedFatContent] 2.8 [CholesterolContent] 124.8 [SodiumContent] 167.8 [CarbohydrateContent] 9.2 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Shape into four or five 1/2 inch thick patties. Prepare on stovetop. Cook 4 minutes each side. For microwave cook 2 minutes each side. Occasionally brush with broth, butter or barbecue sauce.
[Name] Bacon-Wrapped Turkey Burgers [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Bacon-Wrapped Turkey Burgers 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/73/41/picDp1el1.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["12", "1", "1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["bacon", "gingerroot", "Worcestershire sauce", "ground turkey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 469.6 [FatContent] 33.4 [SaturatedFatContent] 10.3 [CholesterolContent] 150.4 [SodiumContent] 595.1 [CarbohydrateContent] 7.0 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 32.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Set oven control to broil and/or 550 degrees.", "Cook bacon until limp; cool.", "Mix turkey, bread crumbs, worcestershire sauce and garlic salt.", "Salt and pepper to taste.", "Shape into 6 1/2\" inch thick patties.", "Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks.", "Broil with tops about 4\" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side.", "You can also grill these on a BBQ on medium heat until turkey is cooked through." ]
[Name] Savory Turkey Loaf [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H40M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Savory Turkey Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Savory", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "1/2", "1/2", "2", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["ground turkey", "milk", "onion", "green pepper", "eggs", "Worcestershire sauce", "poultry seasoning", "dry mustard", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 168.8 [FatContent] 7.5 [SaturatedFatContent] 2.3 [CholesterolContent] 100.9 [SodiumContent] 183.6 [CarbohydrateContent] 10.8 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 13.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Grease loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches. Mix all ingredients in bowl thoroughly. Salt and pepper to taste. Press firmly in loaf pan. Bake until turkey is no longer pink and mixture is firm, about 1 1/4 hours. Let stand 10 minutes. Top each serving with catsup if desired. Note: Recipe can be doubled. Bake in waxed paper-lined 6 cup ring mold about 1 1/4 hours.
[Name] Turkey-Macaroni Chili [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Turkey-Macaroni Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2 1/2", "1", "1", "1", "1 1/2", "1", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["ground turkey", "onion", "green pepper", "chicken broth", "elbow macaroni", "tomato sauce", "vinegar", "sugar", "chili powder", "parmesan cheese", "parmesan cheese", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 243.3 [FatContent] 14.6 [SaturatedFatContent] 3.9 [CholesterolContent] 93.5 [SodiumContent] 416.5 [CarbohydrateContent] 3.5 [FiberContent] 0.6 [SugarContent] 2.0 [ProteinContent] 23.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve.
[Name] Bayerischer Wurstsalat (Barvarian Sausage Salad) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Bayerischer Wurstsalat (Barvarian Sausage Salad) recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1", "3", "1", "2", "1/2", "1/4", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["pickles", "onion", "vinegar", "Dijon mustard", "salt", "pepper", "paprika", "sugar", "capers", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.5 [FatContent] 22.8 [SaturatedFatContent] 6.7 [CholesterolContent] 34.1 [SodiumContent] 1211.6 [CarbohydrateContent] 6.0 [FiberContent] 1.1 [SugarContent] 1.9 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.
[Name] Chocolate Rice Ruination [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Chocolate Rice Ruination recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Long Grain Rice", "Rice", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "4", "1/2", "2", "3", "2", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "milk", "vanilla extract", "long-grain rice", "confectioners' sugar", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 600.3 [FatContent] 28.2 [SaturatedFatContent] 17.3 [CholesterolContent] 128.1 [SodiumContent] 110.5 [CarbohydrateContent] 77.7 [FiberContent] 1.8 [SugarContent] 37.0 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 F. Butter a shallow souffle dish. Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat. Cook, stirring constantly, until the chocolate has melted, 5 minutes. Gradually add the butter, and stir until melted. Remove the pan from the heat. Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of the vanilla. Then stir in the rice. Pour the mixture into the prepared souffle dish, and bake 30 minutes. The middle will be slightly loose. Cool on a wire rack. Refrigerate, covered, until well chilled. Before serving, beat the cream in a large bowl until slightly thickened. Add the remaining 1 teaspoon vanilla and the confectioners' sugar, and beat until stiff. Pile the whipped cream on top of the pudding. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls. Refrigerate until ready to serve.
[Name] Cooked Wild Rice [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:27:00Z [Description] Make and share this Cooked Wild Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["wild rice", "water", "bacon", "butter", "salt", "white pepper"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 130.2 [FatContent] 4.0 [SaturatedFatContent] 1.8 [CholesterolContent] 7.8 [SodiumContent] 55.5 [CarbohydrateContent] 20.0 [FiberContent] 1.6 [SugarContent] 0.7 [ProteinContent] 4.4 [RecipeServings] 2.0 [RecipeYield] 1 cup [RecipeInstructions] ["Put the wild rice and water in a small sauce pan.", "Bring the water to a boil, then reduce the heat to a bare simmer, cover and cook until the rice is tender, 1 to 1 1/4 hours.", "While the rice is cooking, saute the bacon until golden brown and crisp, then drain on a paper towel.", "Cut the bacon crosswise into thin julienne strips and set aside.", "When the rice is done, gently stir in the butter with a fork until melted; season to taste with salt and pepper.", "Just before serving, toss the rice with the bacon strips." ]
[Name] African Groundnut (Peanut) Stew [AuthorId] 155675 [AuthorName] Fofi4667 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2000-03-06T16:28:00Z [Description] A delicious savoury stew popular throughout West Africa. This dish is commonly served with boiled rice, pounded yam, or boiled yam or fufu. Enjoy! [Images] character(0) [RecipeCategory] Stew [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "6", "0.5", "3", "3/4", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "chicken legs-thighs", "tomato paste", "peanut butter", "salt", "pepper", "hot red pepper flakes", "garlic powder", "onion powder", "Knorr chicken bouillon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 455.6 [FatContent] 28.1 [SaturatedFatContent] 6.2 [CholesterolContent] 93.0 [SodiumContent] 797.1 [CarbohydrateContent] 15.3 [FiberContent] 2.8 [SugarContent] 7.5 [ProteinContent] 37.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil chicken pieces for 30-40 minutes, set aside once cooked and reserve stock (or you can cook the chicken according to your preffered method]. Saute onions in olive oil until soft. Add tomato paste to onions and stir for 2 minutes (until tomato paste has dried out a bit]. Add stock and stir until tomato paste is well incorporated. Add peanut butter and stir until well incorporated with tomato stock mixture. Add salt, pepper, pepper flakes, onion powder and garlic powder, and 1/2 sachet of knorr bullion powder and let stew simmer until stew thickens (for about 20 minutes on medium to low heat]. After 20 minutes, add the cooked chicken pieces and simmer further for another 15 to 20 minutes. Taste, and adjust spices according to taste. Serve with your choice of choice of rice, yams or fufu.
[Name] Pizzalinni Greek Salad Dressing [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:28:00Z [Description] A Recipezaar adoptee. I've made a few changes in the forms of mustard, egg, oil, and oregano. I also decreased the amount of garlic to three cloves from the original 6. Go for the larger if you're a garlic fanatic. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Greek", "European", "Very Low Carbs", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1 1/4", "1", "2", "3", "1", "1", "1/8"] [RecipeIngredientParts] ["Dijon mustard", "salt", "egg", "light olive oil", "white vinegar", "lemon juice", "garlic", "fresh oregano", "Worcestershire sauce", "pepper"] [AggregatedRating] 3.5 [ReviewCount] 3.0 [Calories] 623.2 [FatContent] 68.8 [SaturatedFatContent] 9.7 [CholesterolContent] 46.5 [SodiumContent] 338.6 [CarbohydrateContent] 2.0 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 1.8 [RecipeServings] 4.0 [RecipeYield] 1 cups [RecipeInstructions] In a food processor or blender, mix mustard, salt, egg, and vinegar. Add oil very slowly, beating constantly. Add lemon juice. Pulse in minced garlic, oregano, worcestershire sauce, and pepper. Refrigerate mixture. NOTE: The risk of illness is very low with raw eggs, but to be sure, use a pasteurized egg.
[Name] Hearty Minestrone [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Hearty Minestrone recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "3", "5", "1", "1", "1 1/2", "1 1/2", "1 1/2", "1/2", "1", "1", "3/4"] [RecipeIngredientParts] ["mild Italian sausage", "olive oil", "onion", "garlic", "tomatoes", "frozen spinach", "carrots", "dried basil", "dried marjoram", "shell pasta"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 659.6 [FatContent] 62.3 [SaturatedFatContent] 8.4 [CholesterolContent] 4.5 [SodiumContent] 377.3 [CarbohydrateContent] 21.1 [FiberContent] 3.1 [SugarContent] 6.0 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add the romano beans including liquid, and the pasta and peas. Let simmer 5 - 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste. Thin soup with additional chicken stock (if you wish]. Ladle soup into heated bowls and sprinkle with grated Parmesan cheese.
[Name] Brussels Sprouts in Mustard Sauce (adopted) [AuthorId] 129357 [AuthorName] Honni [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-06T16:28:00Z [Description] Adopted from zaar Feb 2005. All comments below are from the original chef. I will update when I have prepared this recipe myself. Leah [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["10", "1/2", "1", "2", "1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["Brussels sprouts", "Brussels sprout", "chicken broth", "canola oil", "green onions", "chicken broth", "dijon-style mustard", "pepper", "cornstarch"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 84.4 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 1.3 [SodiumContent] 332.4 [CarbohydrateContent] 11.2 [FiberContent] 2.0 [SugarContent] 5.2 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once. EACH SERVING CONTAINS: CAL PROT CARB FIB FAT FAT CHOL SODIUM.
[Name] Basic Divinity [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:28:00Z [Description] I adopted this recipe because a dear friend of mine is very fond of divinity - it remind him of his grandmother - and I hope to make it for him next holiday season. :) I will at that time edit the directions to be somewhat less lengthy... [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["white sugar", "light corn syrup", "water", "salt", "vanilla extract", "cherries"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 513.5 [FatContent] 11.9 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 216.3 [CarbohydrateContent] 102.5 [FiberContent] 4.3 [SugarContent] 78.7 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] 1 pound [RecipeInstructions] NOTE: TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND BRING IT TO A BOIL. LET IT SIMMER UNTIL YOU NEED THE THERMOMETER. Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.] Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. OPTIONAL: Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over.To double-check, remove lid, leaving the wax paper in place.] Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.]. Test the syrup when the thermometer registers 246 degrees F. (119 C.]. Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.]. Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time.
[Name] Apricot Sauce [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Apricot Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Dessert", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "3/4", "1/2", "1/4", "2", "2", NA, NA, "1"] [RecipeIngredientParts] ["apricots", "honey", "water", "cornstarch", "ginger", "cinnamon", "sweet vermouth"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 118.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 30.3 [FiberContent] 0.8 [SugarContent] 27.1 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled. Each Tablespoon contains: Cal Prot Carb Fib Fat Fat Chol Sodium
[Name] Country Fried Chicken Steak with Cream Gravy [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H4M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Country Fried Chicken Steak with Cream Gravy 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/73/53/5U7F1wqRQubc29F65Wjw_P1010006.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/53/picFa9WmO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/53/picdhmMpB.jpg"] [RecipeCategory] Meat [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "3", "2", NA, "2", "1", "1/4", "1"] [RecipeIngredientParts] ["sirloin tip roast", "salt", "white vinegar", "unbleached flour", "pepper", "unbleached flour", "milk", "salt", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 201.7 [FatContent] 1.6 [SaturatedFatContent] 0.8 [CholesterolContent] 4.3 [SodiumContent] 379.8 [CarbohydrateContent] 39.8 [FiberContent] 1.8 [SugarContent] 0.1 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Pound the meat with a spiked meat mallet to tenderize.", "Cut each slice crosswise into 3 pieces.", "Place in a large bowl.", "Cover with water and add the salt and vinegar.", "Marinate for 2 hours.", "Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry] 1 piece at a time, shaking to coat thoroughly.", "Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees.", "Add the meat in batches (do not crowd] and fry until light brown, about 30 seconds per side.", "Drain the meat on paper towels and place it on a heated platter that has been tented with foil.", "For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits.", "Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes.", "Remove from the heat and gradually whisk in the milk.", "Stir in the salt and continue to whisk until thickened, about 1 minute.", "Serve over the steaks and garnish with parsley just before serving." ]
[Name] Cactus Chicken Fried Steak [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2000-03-06T16:28:00Z [Description] adopted recipe!
[Name] Dirt Cake III [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT12H [DatePublished] 2000-03-06T16:28:00Z [Description] This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff. The trick is to capture everyone's attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out of the "dirt". [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Summer", "Weeknight", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "16", "1/2", "8", "1", "1", "2", "3", "12"] [RecipeIngredientParts] ["butter", "cream cheese", "confectioners' sugar", "vanilla", "instant chocolate fudge pudding", "milk"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 535.6 [FatContent] 30.8 [SaturatedFatContent] 16.6 [CholesterolContent] 72.5 [SodiumContent] 624.2 [CarbohydrateContent] 60.4 [FiberContent] 1.6 [SugarContent] 40.6 [ProteinContent] 6.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert. Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the \"cake\" together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before serving. Remove from refrigerator, decorate with flowers. Serve by digging out portions with the trowel.
[Name] Sam Arnold's Cowboy Pot Roast [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:28:00Z [Description] The Fort, an award-winning restaurant located in Southwest Denver, is one of the nation's most recognized establishments and sells more buffalo steaks than any other restaurant in the country. Featuring fine beef, buffalo, game and seafood, The Fort's menu offers a tantalizing selection of old and new foods from the Great West.
[Name] Sam Arnold's Cross Rib Roast [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Sam Arnold's Cross Rib Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1/2", "1/2", "2", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["carrot", "celery", "onion", "mushroom", "butter", "black olives", "tomatoes", "herbs", "red wine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 72.1 [FatContent] 5.4 [SaturatedFatContent] 2.7 [CholesterolContent] 10.2 [SodiumContent] 430.7 [CarbohydrateContent] 5.0 [FiberContent] 1.6 [SugarContent] 2.4 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown the vegetables in the melted butter. Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning] in the pot. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a large casserole or stock pot. Place the beef on top. Pour stock and/or red wine over, then add herbs. Cover and place in moderate oven for about 2 hours or until the meat is tender. Check during the last hour and add liquid if needed. Remove the meat and vegetables to a warm platter. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible. This gravy should not need any additional thickening.
[Name] Pan Fried Trout [AuthorId] 56680 [AuthorName] Dawnab [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-06T16:28:00Z [Description] This adoptee is the way we make trout on our backpacking trips, we take corneal and butter packets and hope we catch dinner. Just as easy to make at home, its a taste of the outdoors. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/eF77t95FR40hpDn764Xg_cornmeal-trout-oven-1958.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/Ab1KVSTSJK1SITm8FMgU_cornmeal-trout-oven-1966.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/fav7xCtPRMijI96XmWXf_cornmeal-trout-oven-1956.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/1voKw1ZETAG6B6muAg1J_cornmeal-trout-oven-1957.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/uJ123s4HROyemcMnmrsq_cornmeal-trout-oven-1962.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/01477422208.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/piczaU60S.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/picaYk0F3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/picAz58lE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/picWuvca3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/picrdZeVw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/59/piccBtJXS.jpg"] [RecipeCategory] Trout [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3", NA] [RecipeIngredientParts] ["trout", "cornmeal", "butter"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 467.0 [FatContent] 24.2 [SaturatedFatContent] 8.2 [CholesterolContent] 154.4 [SodiumContent] 199.2 [CarbohydrateContent] 11.7 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 48.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Rinse the trout under cold running water (or in the beautiful mountain lake/stream you caught them in].", "Pat dry.", "Sprinkle with salt and pepper (I take a zip lock baggie in my pack with salt/pepper/garlic powder mixed together].", "Melt the butter in a large heavy skillet on medium-high heat.", "Coat the trout in corn meal and shake off the excess.", "When the butter is melted, place the coated trout, flesh side down, in the skillet.", "Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying if desired, I also take a lemon with me to squeeze over the top]." ]
[Name] Honey Crunch Baked Apples [AuthorId] 68884 [AuthorName] newspapergal [CookTime] PT1H45M [PrepTime] PT10M [TotalTime] PT1H55M [DatePublished] 2000-03-06T16:28:00Z [Description] I adopted this recipe from the RecipeZaar account in Feb. 2005, and made it for the first time in August 2006. I left out the dates, because I don't really enjoy them, and the lemon juice b/c I forgot it, and these turned out flavorful and just delicious. I scaled the recipe down to two apples easily, and when I served them, I drizzled them with the sauce that collects in the bottom of the pan. A great, low-calorie treat. :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/60/picwzveXD.jpg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/3", "1/3", "1/4", "1/2", "1/4", "2", "6", "3", "3/4"] [RecipeIngredientParts] ["apples", "granola-type cereal", "dates", "walnuts", "ground cinnamon", "ground nutmeg", "lemon juice", "honey", "butter", "margarine", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 315.4 [FatContent] 10.8 [SaturatedFatContent] 4.2 [CholesterolContent] 15.3 [SodiumContent] 76.0 [CarbohydrateContent] 57.2 [FiberContent] 6.5 [SugarContent] 46.0 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*. Place the apples in a 9-inch square baking pan. In a bowl, combine the cereal, dates, almonds, cinnamon, nutmeg, lemon juice and 3 Tbsp of honey. Spoon equal amounts of the filling into each apple, packing it lightly. Stir together the melted butter, the remaining 3 Tbsp of honey, and apple juice. Pour over the apples. Cover and bake for 30 minutes. Uncover and continue to bake, basting often with the pan juices until tender when pierced, about 35 more minutes. Serve warm.
[Name] Flowerpots (Baked Alaska) [AuthorId] 37036 [AuthorName] Kim D. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Flowerpots (Baked Alaska) recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "8", "8", NA, "3", "6", "1/2"] [RecipeIngredientParts] ["ice cream", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.1 [FatContent] 4.0 [SaturatedFatContent] 2.4 [CholesterolContent] 15.8 [SodiumContent] 49.4 [CarbohydrateContent] 18.1 [FiberContent] 0.2 [SugarContent] 17.2 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] NOTE: Flower pots should be 2 1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot. Pile meringue around the inside of the pot, leaving s over the soda straw open. Bake at 400 degrees until the meringue turn brown, (about 5 minutes]. Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations. For the Meringue: Beat the egg whites until foamy before slowly adding the sugar, beat well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot requires about a third of a cup of meringue
[Name] Pumpkin Swirl Cheesecake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Pumpkin Swirl Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1/4", "3", "16", "1", "3/4", "1/4", "3/4"] [RecipeIngredientParts] ["vanilla", "margarine", "eggs", "canned pumpkin", "cinnamon", "nutmeg", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 383.6 [FatContent] 21.0 [SaturatedFatContent] 7.9 [CholesterolContent] 74.5 [SodiumContent] 353.8 [CarbohydrateContent] 42.8 [FiberContent] 1.4 [SugarContent] 14.5 [ProteinContent] 6.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings.
[Name] Chocolate Amaretto Cheesecake [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Chocolate Amaretto Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1", "1/2", "2", "1/3", "4", "6", "2", "24", "1", "1", "1"] [RecipeIngredientParts] ["heavy cream", "Amaretto", "vanilla", "sugar", "eggs", "butter", "sour cream", "cream cheese", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 668.1 [FatContent] 51.8 [SaturatedFatContent] 24.7 [CholesterolContent] 174.3 [SodiumContent] 414.1 [CarbohydrateContent] 41.4 [FiberContent] 3.2 [SugarContent] 28.9 [ProteinContent] 13.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a beating well after each addition. Beat mixture until light. Pour into cru lined pan. Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool completely. cove lightly with wax paper and let chill overnight. When ready to serve, remov sides from pan and garnish with toasted almonds around outer edge and on to of cake.
[Name] Chocolate Amaretto Brownies [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Chocolate Amaretto Brownies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/64/pictIYaU8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/64/picU23O9e.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "4", "2", "4", "2", "1 1/2", "1/2", "1", "1 1/2", "1/4", "2", "1", "1", "2 1/2", "2"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "Amaretto", "flour", "salt", "butter", "margarine", "half-and-half", "salt", "powdered sugar", "Amaretto"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 560.5 [FatContent] 29.7 [SaturatedFatContent] 11.3 [CholesterolContent] 73.1 [SodiumContent] 175.8 [CarbohydrateContent] 74.2 [FiberContent] 2.5 [SugarContent] 58.0 [ProteinContent] 5.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate uares. Combine shortening and chocolate in heavy saucepan; place er low heat, stirring constantly, until combined. Remove from heat and ol. Stir in eggs and amaretto. Combine flour and salt; add to creamed xture, stirring well. Pour batter into a lightly greased 13 x 9 x 2\" king pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto osting, sprinkle with sliced almonds (or arrange in flowery patterns, to fancy]. Cut into squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate uares. Combine butter & chocolate in a heavy saucepan; place over low at and stir constantly until melted. Stir in half and half. Add wdered sugar, salt Amaretto, stirring until smooth. Yield: Enough frosting for 2 dozen brownies.
[Name] Norene's Chicken Soup [AuthorId] 143253 [AuthorName] Karen1961 [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Norene's Chicken Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "8", "5", "3", "1", "4", "1/4"] [RecipeIngredientParts] ["salt", "water", "carrots", "celery", "onion", "dill", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.2 [FatContent] 12.1 [SaturatedFatContent] 3.3 [CholesterolContent] 84.8 [SodiumContent] 1897.3 [CarbohydrateContent] 13.1 [FiberContent] 3.7 [SugarContent] 6.4 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave. In a soup kettle, combine chicken and salted water. Bring to a boil. Skim surface. Add carrots, celery, onion, dill and pepper to the hot broth. Cover and simmer until meat is tender and vegetables are cooked -- about two hours. Strain and refrigerate. Remove the fat that congeals on top and discard. Serve soup with noodles or rice, cooked separately or in the strained broth. Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth. In a bowl, pour boiling water over chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe casserole. Cut carrots and celery into chunks. Add to chicken along with onion, dill and seasonings. cover with water. To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole. Cover casserole and microwave at high (100 %] power for 30 - 35 minutes or until soup is boiling. Stir. Simmer at medium power for 25 - 30 minutes. Let stand covered for 15 - 20 minutes. Strain soup. Serve as above.
[Name] Heringstopf Mit Saurer Sahne (Herring Salad with Sour Cream) [AuthorId] 71324 [AuthorName] -Sylvie- [CookTime] PT5H [PrepTime] PT0S [TotalTime] PT5H [DatePublished] 2000-03-06T16:28:00Z [Description] I grew up in North-Rhine Westphalia, in Germany, where this is eaten quite regularly. I adopted this recipe from Recipezaar as it didn't have a home and I thought it'd be nice to actually make this recipe, also known as Herringsstip, as I usually just buy it ready made. I'll update once I've made it, but if you make it before me, please let me know what you think! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/66/picSRNxFU.jpg" [RecipeCategory] Fruit [Keywords] ["Vegetable", "German", "European", "Weeknight"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "2", "2", "8", "2", "1/2"] [RecipeIngredientParts] ["sour cream", "yogurt", "lemon", "sugar", "onions", "apples", "herring fillets", "dill", "dill weed"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 777.5 [FatContent] 46.5 [SaturatedFatContent] 15.7 [CholesterolContent] 250.1 [SodiumContent] 378.0 [CarbohydrateContent] 18.7 [FiberContent] 2.8 [SugarContent] 10.4 [ProteinContent] 69.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and cut into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving.
[Name] Salsa III [AuthorId] 140806 [AuthorName] Hadice [CookTime] nan [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Salsa III 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/73/67/piceAzAxZ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/67/picAdLY9C.jpg"] [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["onion", "garlic", "green peppers", "tomatoes", "fresh coriander"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 39.1 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.9 [CarbohydrateContent] 8.6 [FiberContent] 2.1 [SugarContent] 5.0 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] In a one-quart casserole, combine onion, garlic, peppers and olive oil. Microwave covered at High (100%] for 3 minutes or until vegetables are softened. Stir in tomatoes, vinegar (balsamic or red wine, add according to taste] and coriander, season sauce with salt and sugar. Refrigerate until ready to use.
[Name] Kasha Patate Sucree or Kasha Pilaf With Sweet Potato Puree and a [AuthorId] 208121 [AuthorName] drhousespcatcher [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-06T16:28:00Z [Description] Le Commensal's recipe again. Who am I to deny a request right? This recipe is the restaurant's so it will not be changed or modified. Le Commensal has remained popular with Montrealers since opening at 2115 St. Denis in 1977. From the Gazette, 91/01/16 [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Christmas", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "2", "2", "1", "2", "1/4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["buckwheat groats", "water", "sweet potatoes", "butter", "onions", "milk", "tamari", "garlic cloves"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 281.8 [FatContent] 9.8 [SaturatedFatContent] 1.5 [CholesterolContent] 1.4 [SodiumContent] 1434.3 [CarbohydrateContent] 43.5 [FiberContent] 6.4 [SugarContent] 8.6 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Kasha: Thoroughly rinse the groats and discard water. In a medium saucepan, bring required water to a boil. Add rinsed groats. Cover. Reduce heat to low and cook groats for 10 minutes or until the water is absorbed and the groats are fluffy. Sweet-Potato Puree: Cut sweet potatoes in halves and bake at 400 degrees for 50 minutes, or cut in chunks and boil for 30 - 40 minutes, or microwave chunks for about 7 minutes. Remove skins and discard. If using the onions, melt the butter in a medium skillet, and add onions. Cook over medium-high heat until the onions are translucent ~- about 4 minutes. Set aside. In a large mixing bowl, mash sweet potatoes. Add sauteed onions, milk, salt and pepper. Garlic Sauce In a small bowl, blend tamari with vegetable oil and garlic. Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with garlic sauce. Top with sweet potato mixture. Serve hot.
[Name] Tofu Au Gingembre [AuthorId] 208121 [AuthorName] drhousespcatcher [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Tofu Au Gingembre recipe from Food.com. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Vegetable", "Very Low Carbs", "Vegan", "Weeknight", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2/3", "2/3"] [RecipeIngredientParts] ["firm tofu", "gingerroot", "tamari"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 436.0 [FatContent] 41.2 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 2697.3 [CarbohydrateContent] 6.0 [FiberContent] 1.6 [SugarContent] 1.6 [ProteinContent] 14.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the tofu in slices and place them side by side in a shallow oven-proof dish. In a small bowl combine ginger, oil and tamari. Pour over the tofu. Let marinate overnight [for beginning tofu makers] or 3 hours for those who adore tofu straight. The longer the tofu soaks, the more it will taste like what it is soaking in (marinade]. Tofu takes time to learn to like for most western tastes. Preheat oven to 350 degrees. Bake for 25 - 30 minutes.
[Name] Shake It and Bake It Coating [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Shake It and Bake It Coating recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Low Cholesterol", "Healthy", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "pepper", "paprika", "basil", "oregano", "powdered thyme", "garlic powder"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 207.7 [FatContent] 1.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1173.3 [CarbohydrateContent] 44.4 [FiberContent] 6.2 [SugarContent] 0.4 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["This mixture is sufficient to coat six pounds of chicken.", "In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed.", "Place mixture in a plastic bag.", "If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use.", "Moisten the chicken pieces with milk or water.", "Place chicken pieces, one at a time, in the bag and shake until evenly coated.", "Bake coated chicken pieces in a greased shallow pan at 350 degrees F for 45 - 60 minutes." ]
[Name] Sausage, Cheese, and Egg Casserole [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Sausage, Cheese, and Egg 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/73/71/picmmWb4C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/71/picpyaU5o.jpg"] [RecipeCategory] Weeknight [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "2", "1 1/2", "4", "2 1/2", "3/4", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["seasoned croutons", "sharp cheddar cheese", "bulk sausage", "eggs", "milk", "dry mustard", "salt", "pepper", "milk"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 956.0 [FatContent] 58.9 [SaturatedFatContent] 22.3 [CholesterolContent] 269.1 [SodiumContent] 2336.0 [CarbohydrateContent] 60.7 [FiberContent] 4.0 [SugarContent] 4.6 [ProteinContent] 44.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours.
[Name] Amaretto Chicken [AuthorId] 163441 [AuthorName] Shawnee TX [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Amaretto Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["5", "3", "1 1/2", "1 1/2", "2", "1", "3", "1 1/2", "1", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "flour", "salt", "pepper", "paprika", "butter", "Dijon mustard", "Amaretto"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 247.2 [FatContent] 11.8 [SaturatedFatContent] 4.3 [CholesterolContent] 55.6 [SodiumContent] 452.2 [CarbohydrateContent] 18.6 [FiberContent] 0.7 [SugarContent] 16.0 [ProteinContent] 16.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Mix the can of frozen orange juice with a half can of water.", "Preheat oven to 350 degrees.", "Combine flour, salt, pepper, paprika and garlic salt.", "Coat chicken with this mixture.", "Heat oil and butter in skillet and saute chicken until brown.", "Remove and put in casserole.", "To skillet, add mustard, orange juice and Amaretto.", "Increase heat and boil, stirring constantly, until thick.", "Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later." ]
[Name] Escargot a La Bourguignonne [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2000-03-06T16:28:00Z [Description] The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/73/picCgqnth.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/73/pic79jQLp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/73/pic57xyGE.jpg"] [RecipeCategory] European [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "2", "32", "32"] [RecipeIngredientParts] ["butter", "parsley", "shallots", "garlic cloves", "brandy"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 219.1 [FatContent] 23.0 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 204.4 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.]. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea. Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :]. Also good with a bit of Parmesan sprinkled on top of each.
[Name] Snails, Sicilian Style [AuthorId] 91392 [AuthorName] Kasha [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Snails, Sicilian Style recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", NA, NA, "2", "1/4", NA, "1/2"] [RecipeIngredientParts] ["water", "salt", "garlic", "olive oil", "black pepper", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.1 [FatContent] 9.0 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 2.1 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["There is a small membrane, known as an operculum, at the opening of each snail.", "Use a toothpick to remove this membrane and it will come off easily.", "Place the snails in a basin and rinse thoroughly with cold water.", "Drain and rinse once more in cold water that contains a generous amount of salt.", "Rinse once more in cold water before cooking.", "Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt.", "Bring slowly to a boil and simmer six minutes, stirring occasionally.", "Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl.", "Crush the garlic with a pestle or the back of a heavy spoon to make a paste.", "Add the oil, pepper (to taste], lemon juice, and six tablespoons cold water.", "Stir with a whisk to blend.", "Drain the snails and serve hot with the sauce cold.", "Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce.", "The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract." ]
[Name] Snails Bourguignonne / Escargots a la Bourguignonne [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Snails Bourguignonne / Escargots a la Bourguignonne recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["24", NA, "1/2", "100", "1/2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 248.6 [FatContent] 19.5 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 20.0 [CarbohydrateContent] 13.1 [FiberContent] 4.0 [SugarContent] 6.6 [ProteinContent] 12.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preparation 15 minutes.", "Cooking 15 minutes.", "About 100 snails.", "Remove the stalks from the mushrooms.", "Season the mushroom caps with salt, pour the oil over them and sweat them in the oven.", "Take the mushroom caps out and place 4-5 snails in each one.", "Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells.", "Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote.", "Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages." ]
[Name] Snail Butter / Beurre D'Escargots [AuthorId] 35526 [AuthorName] riffraff [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2000-03-06T16:28:00Z [Description] This butter can be used on escargot or on steak, scallops, fish. It's a really good versitile compound butter to make. Put a pat on top of any piece of meat and enjoy. Prep time does not include the time it takes to firm up. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Protein", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "1/2", "4", "2", "1 1/2", "1"] [RecipeIngredientParts] ["butter", "shallot", "garlic", "fresh parsley", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.9 [FatContent] 3.7 [SaturatedFatContent] 2.3 [CholesterolContent] 9.8 [SodiumContent] 451.6 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Beat 100 g/4 oz (1 stick] softened butter with 75 g/3 oz (1/2 cup] finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley. Add 25 g/1 oz (1 1/2 scant tbsp] salt and 5 ml/1 tsp pepper. Form into a log and wrap in plastic wrap. Place in freezer or refridgerator till firm and sold.
[Name] Heringsalat (Herring Salad) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT1H10M [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:28:00Z [Description] A lot of Americans never learn the joys of pickled herring, which is sad. :) We love Scandinavian foods in our home! This is one of my adopted recipes. Prep time includes chilling. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["German", "European", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1", "1", "2", "2", "1", "4"] [RecipeIngredientParts] ["pickled herring", "green pepper", "apple", "orange", "onions", "vinegar", "lettuce leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.9 [FatContent] 17.2 [SaturatedFatContent] 2.3 [CholesterolContent] 7.4 [SodiumContent] 500.9 [CarbohydrateContent] 15.6 [FiberContent] 2.2 [SugarContent] 11.6 [ProteinContent] 8.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on lettuce leaves.
[Name] Hearty Beef Vegetable Soup with Noodles [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Hearty Beef Vegetable Soup with Noodles 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/73/78/picOrDBbu.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "8", "2", "1", "6", "1 1/2", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["beef", "tomato sauce", "water", "onions", "frozen corn", "extra virgin olive oil", "oregano", "Mexican chili powder", "pepper", "red cayenne pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 739.6 [FatContent] 59.2 [SaturatedFatContent] 23.3 [CholesterolContent] 98.8 [SodiumContent] 836.4 [CarbohydrateContent] 41.4 [FiberContent] 4.4 [SugarContent] 2.3 [ProteinContent] 13.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped], 1 pound of mixed frozen vegetables into a pot.", "Add the seasoning and olive oil, heat on high for 30 minutes.", "Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.", "Turn the heat to medium, heat for 10 minutes.", "Add the egg noodles, turn the heat to low and heat another 20 minutes.", "Taste and adjust seasoning.", "Serve with grated Parmesan cheese." ]
[Name] Curried Oysters With Banana Salsa [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:28:00Z [Description] This is one of my adopted recipes. I haven't prepared this yet, so would welcome any constructive comments if anyone happens to make it. For those of you who don't know what fish fumet is (I didn't!), it's basically a concentrated fish stock. I'm guessing on the prep and cook times. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Whitefish", "Mexican", "Weeknight", "< 4 Hours", "Oysters"] [RecipeIngredientQuantities] ["4", "4", "2", "2", "2", "2", "1", NA, "20", "2", "1", "1", "1", "1", "1", "4", "1", "1", "1/2", "2", "1", "4", "2", "2", "2", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["curry powder", "butter", "margarine", "shallots", "garlic cloves", "fish fumet", "heavy cream", "lime, juice of", "salt", "mushroom", "carrot", "white wine", "water", "bay leaf", "peppercorn", "fennel seed", "parsley", "fresh thyme", "red bananas", "serrano chilies", "lime juice", "cilantro", "mint", "tamarind paste", "red bell pepper"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 740.3 [FatContent] 59.3 [SaturatedFatContent] 35.3 [CholesterolContent] 193.6 [SodiumContent] 177.7 [CarbohydrateContent] 43.2 [FiberContent] 6.9 [SugarContent] 18.7 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well.
[Name] Snail Fritters / Beignets D'Escargots [AuthorId] 91392 [AuthorName] Kasha [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:28:00Z [Description] French-fried snails are nice! If you like fried clams, you will probably like these, hiding under the coating, people won't even be sure what they are! [Images] character(0) [RecipeCategory] European [Keywords] ["Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, "1", "2", "1 1/2", "2", NA, "1", NA] [RecipeIngredientParts] ["parsley", "eggs", "flour", "olive oil", "olive oil", "herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.5 [FatContent] 6.5 [SaturatedFatContent] 1.1 [CholesterolContent] 52.9 [SodiumContent] 18.1 [CarbohydrateContent] 18.0 [FiberContent] 0.6 [SugarContent] 0.2 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails 100 petits-gris snails (canned or freshly cooked] 2 eggs, separated 1 1/2 cups flour 2 Tbsp olive oil 3 Tbsp olive oil First make the batter. Mix the egg yolks with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinate for 1 hour in the olive oil and chopped herbs, just toss them with the oil and herbs so they are very lightly coated, not dripping. Drain off any oil before coating with batter. (parsley, tarragon, chives, and chervil, or any combo you like]. Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris]; fry until golden brown, then drain on paper towels. Serve garnished with fried parsley. Eat while hot, a real family and friends, summertime in France recipe! White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph.
[Name] Snail Omelette / Cagouilles En Omelette [AuthorId] 91392 [AuthorName] Kasha [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-06T16:28:00Z [Description] An unusual French recipe. If you can't get the fig leaf, no matter, substitue with some parsley. Directions are given for live snails. I would use canned or frozen prepared snails. This was an adopted recipe which would be much faster and easier using prepared snails. Times given for recipe using prepared snails. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "Weeknight", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["50", NA, NA, "1", "6"] [RecipeIngredientParts] ["fennel", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.2 [FatContent] 7.5 [SaturatedFatContent] 2.3 [CholesterolContent] 317.2 [SodiumContent] 105.0 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preparation time 15 minutes. Cooking time 1 hour. Starve the snails and clean them well. Cook them for 1 hour in boiling water with added salt, fennel and a fig leaf; drain and remove them from their shells. Prepare an omelette mixture. Beat the egg yolks and fold in the stiffly beaten whites. Make an omelette in the usual way and fill with the snails. Wine: red or white Haut-Poitou, Anjou or Touraine.
[Name] Snails Cauderan / Escargots a la Cauderan [AuthorId] 91392 [AuthorName] Kasha [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Snails Cauderan / Escargots a la Cauderan recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3", "10", NA, "1/4", NA, NA, NA, "100"] [RecipeIngredientParts] ["country ham", "shallots", "bouquet garni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.5 [FatContent] 11.6 [SaturatedFatContent] 4.5 [CholesterolContent] 15.1 [SodiumContent] 140.8 [CarbohydrateContent] 4.9 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye.
[Name] Chipotle Mussels with Orange Mayonnaise [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H4M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Chipotle Mussels with Orange Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["Mexican", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "2", "4", "4", "3", "4", "1", "1", "1", "4", "1", "2", "12"] [RecipeIngredientParts] ["mussels", "garlic", "oranges, zest of", "chipotle chiles in adobo", "water", "olive oil", "orange zest", "fresh lime juice", "cilantro", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 998.4 [FatContent] 75.6 [SaturatedFatContent] 11.2 [CholesterolContent] 173.4 [SodiumContent] 1315.8 [CarbohydrateContent] 23.0 [FiberContent] 0.6 [SugarContent] 2.7 [ProteinContent] 55.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop.
[Name] Sopa Leao Velloso [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H45M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Sopa Leao Velloso recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Mussels", "Portuguese", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "24", "1/4", "3/4", "3", "4", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["grouper", "shrimp", "salt", "bouquet garni", "mussels", "clams in shell", "olive oil", "green onion", "garlic", "tomatoes", "parsley", "cayenne pepper", "lobster meat", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.1 [FatContent] 9.4 [SaturatedFatContent] 1.4 [CholesterolContent] 180.9 [SodiumContent] 1200.9 [CarbohydrateContent] 6.2 [FiberContent] 1.3 [SugarContent] 1.9 [ProteinContent] 34.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place fish head in a large pot of cold water. Add salt and bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard fish head and bouquet garni, reserving edible parts of fish head. Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink. Remove, discard shells and black veins, and reserve. Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open. Remove from stock, remove seafood from shells, and reserve seafood. Strain stock to remove any sand or shell particles. Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock. Heat remaining oil and gently fry grouper steaks. remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo.
[Name] Mary Pshyk's Ukrainian Borscht [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:28:00Z [Description] I love soup, and this borscht is slightly different from others I've seen. This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "4", "1", "1 1/2", "1/4", "1/4", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["white beans", "beets", "onion", "salt", "cabbage", "milk", "all-purpose flour", "pepper", "sour cream", "fresh dill"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 513.1 [FatContent] 38.7 [SaturatedFatContent] 13.4 [CholesterolContent] 132.2 [SodiumContent] 742.1 [CarbohydrateContent] 14.0 [FiberContent] 3.1 [SugarContent] 5.1 [ProteinContent] 26.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill sprinkled on each bowlful and rye or black bread. Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours. Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from stock and return meat to pot. Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more. Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes. Blend cream and four and stir into soup. Continue cooking, stirring, until soup thickens slightly. Season to taste with salt, pepper and lemon juice. Serve hot with sour cream and dill.
[Name] Osso Bucco [AuthorId] 115621 [AuthorName] glitter [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Osso Bucco recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/2", "4", "1/4", "1", "1", "1", "2", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "butter", "olive oil", "salt", "pepper", "onion", "carrots", "celery", "garlic clove", "white wine", "bay leaves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 252.2 [FatContent] 17.4 [SaturatedFatContent] 6.3 [CholesterolContent] 21.6 [SodiumContent] 173.4 [CarbohydrateContent] 15.1 [FiberContent] 1.4 [SugarContent] 3.2 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan.", "Season with salt and pepper and transfer to three-quart casserole.", "Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned.", "Add wine and boil until it almost evaporates.", "Add stock and simmer for five minutes.", "Season with salt and pepper and pour mixture evenly over meat in casserole.", "Add bay leaves, one at each side of the casserole.", "Cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours.", "Five minutes before end of baking time, add Gremolata topping.", "Gremolata Topping.", "Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic.", "Wanda Calcagni says the tradition in her region of Emilia Romagna in north-east Italy is to accompany this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock." ]
[Name] Hernekeitto [AuthorId] 107635 [AuthorName] rangapeach [CookTime] nan [PrepTime] PT0S [TotalTime] PT8H [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Hernekeitto recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["water", "dried marjoram", "dry mustard", "salt", "pepper", "allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.2 [FatContent] 14.3 [SaturatedFatContent] 5.0 [CholesterolContent] 55.3 [SodiumContent] 71.1 [CarbohydrateContent] 0.1 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 13.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] This Finnish pea soup can be made well in advance. You can double or triple the recipe and freeze it in useful quantities. Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it. Rinse peas and soak in cold water in large port for 8 hours or overnight. Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften. Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked. When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup. You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper. Heat to blend flavors and serve hot.
[Name] Fruchtsalat Mit Nussen (Fruit Salad With Nuts) [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-06T16:28:00Z [Description] This is one of my adopted recipes. I adopted this recipe, and some other German recipes, in honor of my old neighbor who was a wonderful cook! Cooking time is standing time. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "Vegetable", "German", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", NA, "12", "8", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["honeydew melon", "oranges", "blue grapes", "lettuce leaf", "walnut halves", "yogurt", "lemon juice", "catsup", "evaporated milk", "salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.8 [FatContent] 6.9 [SaturatedFatContent] 2.1 [CholesterolContent] 9.7 [SodiumContent] 161.1 [CarbohydrateContent] 43.4 [FiberContent] 4.4 [SugarContent] 36.5 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving.
[Name] Saffron Rice [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-06T16:28:00Z [Description] Make and share this Saffron Rice 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/73/89/picaE1Zum.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/89/picAfXEYK.jpg"] [RecipeCategory] Rice [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "4", "1/2", "2", "1/2", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["butter", "cumin seed", "cinnamon stick", "cardamom pods", "whole cloves", "black peppercorns", "bay leaves", "rice", "salt", "saffron"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 115.5 [FatContent] 4.7 [SaturatedFatContent] 2.7 [CholesterolContent] 12.0 [SodiumContent] 501.4 [CarbohydrateContent] 15.2 [FiberContent] 0.3 [SugarContent] 1.0 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork.
[Name] Vegetable Biryani [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-03-06T16:28:00Z [Description] Biriani is a classic Indian celebratory rice dish. Generally with a combination of meat, chicken, shrimp, vegetables or fish. This is a hearty and healthy vegetable version. A meal within itself. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Rice", "Beans", "Vegetable", "Asian", "Indian", "Potluck", "Savory", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1", "1", "1/2", "2 1/2", "1", "2", "1 1/2", "1 1/2", "1/2", "1", "1/2", "1", "2", "1", "1", "1/2", "1/3", "3/4", NA, NA] [RecipeIngredientParts] ["basmati rice", "ghee", "saffron", "turmeric", "salt", "vegetable broth", "onion", "fresh ginger", "ground cumin", "ground coriander", "ground cinnamon", "cayenne pepper", "water", "carrot", "cauliflower florets", "bell pepper", "tomatoes", "fresh peas", "raisins", "chickpeas", "salt", "roasted cashews"] [AggregatedRating] 4.5 [ReviewCount] 7.0 [Calories] 336.7 [FatContent] 8.9 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 309.3 [CarbohydrateContent] 58.6 [FiberContent] 6.3 [SugarContent] 9.3 [ProteinContent] 7.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon oil and add rice; sauté briefly, stirring to coat each grain completely. Add crumbled saffron, turmeric, salt, and vegetable broth. Bring to a boil, cover and reduce heat; simmer for 30 minutes. Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and sauté the onions for 5 minutes. Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly. Preheat oven to 350. Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes. Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed. Season with salt, to taste. Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice. Cover tightly with foil and bake for 30 minutes. Garnish with toasted cashews.
[Name] Lime Cheesecake [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Lime Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "2", "1/4", "1", "24", "3/4", "4", "1", "1/4", "1", "2", "3", NA, NA] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "butter", "margarine", "lime rind", "cream cheese", "sugar", "eggs", "lime rind", "key lime juice", "vanilla extract", "sour cream", "sugar", "fresh strawberries", "lime slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.8 [FatContent] 40.0 [SaturatedFatContent] 22.1 [CholesterolContent] 185.5 [SodiumContent] 375.0 [CarbohydrateContent] 34.2 [FiberContent] 0.3 [SugarContent] 28.6 [ProteinContent] 8.3 [RecipeServings] 10.0 [RecipeYield] 1 9-inch cheesecake [RecipeInstructions] Combine graham cracker crumbs, 2 tablespoons of sugar and melted butter and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Preheat oven to 300F. Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan and bake for 50 minutes. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 400 degrees for 5 minutes. Remove from oven to a wire rack, immediately run a knife around the edge of the pan to loosen the cheesecake from the side of the pan (this helps prevent cracking]. Let cool to room temperature on a wire rack; chill at least 4 hours. To serve, carefully remove sides of springform pan, if desired, garnish with strawberries and lime slices.
[Name] Buttermilk Pecan Pralines (Cook 'Em Horns) [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:29:00Z [Description] This recipe came to me by way of the Recipe Adoption. I have not actually made them yet, but have tasted the ones that Dreamgoddess made. They are very yummy....but I do recommend making them on a clear cool day. The humidity here in the south sometimes has an effect on this type recipe. Thay may not be a problem in other areas of the world. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Low Protein", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "3/4", "2", "2"] [RecipeIngredientParts] ["sugar", "baking soda", "salt", "buttermilk", "white corn syrup", "butter", "pecan halves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 117.9 [FatContent] 4.2 [SaturatedFatContent] 0.7 [CholesterolContent] 1.8 [SodiumContent] 49.8 [CarbohydrateContent] 20.9 [FiberContent] 0.5 [SugarContent] 17.2 [ProteinContent] 0.7 [RecipeServings] 40.0 [RecipeYield] 48 Pralines [RecipeInstructions] In a large saucepan, (5 or 6 Quart size] combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees]. Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. * Variation * Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans.
[Name] Snails With Frog's Legs / Escargots Aux Grenouilles [AuthorId] 91392 [AuthorName] Kasha [CookTime] PT1H15M [PrepTime] PT1H30M [TotalTime] PT2H45M [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Snails With Frog's Legs / Escargots Aux Grenouilles recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["48", NA, "4", NA, "3/4", "24", "1/2", NA, "4", NA, NA] [RecipeIngredientParts] ["court bouillon", "shallots", "chives", "white macon wine", "milk", "flour", "butter", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 135.7 [FatContent] 12.7 [SaturatedFatContent] 8.0 [CholesterolContent] 34.8 [SodiumContent] 99.1 [CarbohydrateContent] 4.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.
[Name] Shelly's Oklahoma Snails: Snails Menetrel / Escargots a La Menet [AuthorId] 10033 [AuthorName] spatchcock [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2000-03-06T16:29:00Z [Description] This recipe was originally posted by my good friend Shelly. She adopted this recipe, and then I adopted it. I adore snails, but have never made them at home. This looks very similar to the snails I recently ate at a very good seafood restaurant, but I have not tried it. If you try it, review it and I will change as necessary.
[Name] Snails Sommeroise / Escargots a la Sommeroise [AuthorId] 91392 [AuthorName] Kasha [CookTime] PT2H30M [PrepTime] PT3H [TotalTime] PT5H30M [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Snails Sommeroise / Escargots a la Sommeroise recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Weeknight"] [RecipeIngredientQuantities] ["100", NA, "2", "1/2", "1", "1", "7", "1/2", "1/2", "6", "4", "3", NA, "3", "6 1/2"] [RecipeIngredientParts] ["vinegar", "thyme", "bay leaf", "basil", "olive oil", "fatty bacon", "walnuts", "canned anchovy fillets", "garlic", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.1 [FatContent] 29.1 [SaturatedFatContent] 6.2 [CholesterolContent] 32.1 [SodiumContent] 965.7 [CarbohydrateContent] 16.8 [FiberContent] 8.6 [SugarContent] 1.7 [ProteinContent] 29.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Starve the snails for at least 8 days, then wash them in several changes of water until clean.", "Rinse with vinegar, then drain.", "Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind.", "When the snails are almost cooked, drain them and remove them from their shells. Brown the snails in olive oil with the very finely-chopped fatty bacon, the ground walnuts, anchovy fillets, crushed garlic and salt and pepper.", "Thicken the mixture with the flour, then serve on a bed of spinach." ]
[Name] Chocolate Mousse II [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Chocolate Mousse II recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["half-and-half", "chocolate chips", "egg", "salt", "creme de menthe"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 390.9 [FatContent] 27.5 [SaturatedFatContent] 16.3 [CholesterolContent] 98.1 [SodiumContent] 124.9 [CarbohydrateContent] 34.7 [FiberContent] 2.5 [SugarContent] 27.2 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 5 ingredients in blender container. Process on high for 1 minute. Pour into serving dishes. Chill until set. Top with whipped cream.
[Name] Banana Bread 3 [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2000-03-06T16:29:00Z [Description] This is one of my adopted recipes. Based on the reviews, I wouldn't change a thing! I only changed the directions because they were somewhat vague. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/73/97/picLRaNDa.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Healthy", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/3", "2", "1", "1", "1/2", "4"] [RecipeIngredientParts] ["flour", "sugar", "eggs", "baking soda", "vanilla", "salt", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 290.5 [FatContent] 8.7 [SaturatedFatContent] 1.3 [CholesterolContent] 42.3 [SodiumContent] 257.1 [CarbohydrateContent] 50.0 [FiberContent] 1.9 [SugarContent] 25.9 [ProteinContent] 4.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mash bananas and mix with other ingredients. Pour batter into prepared 9 x 5 inch loaf pan. Bake at 350°F for 50 minutes.
[Name] Old Fashioned Seafood Salad [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2000-03-06T16:29:00Z [Description] My husband's grandmother made a salad like this - and the whole family loved it. I was pretty skeptical but... I like it. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "4", "2", "1", "2", "2", "2", "1", "1/2", "1/4", "1", "4"] [RecipeIngredientParts] ["butter", "water", "eggs", "dill pickles", "capers", "mayonnaise", "sour cream", "lemon juice", "dijon-style mustard", "salt", "white pepper", "egg", "beets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.1 [FatContent] 11.7 [SaturatedFatContent] 4.8 [CholesterolContent] 319.4 [SodiumContent] 879.0 [CarbohydrateContent] 6.8 [FiberContent] 1.5 [SugarContent] 4.9 [ProteinContent] 29.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a simmer, cover, lower heat and cook gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately.
[Name] Chicken Enchiladas II [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Chicken Enchiladas II recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "2", "1", "1/2", "12"] [RecipeIngredientParts] ["chicken breast halves", "tomatoes", "green chilies", "onion", "cheddar cheese", "cumin", "garlic powder", "corn tortillas"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 593.2 [FatContent] 30.3 [SaturatedFatContent] 14.9 [CholesterolContent] 99.8 [SodiumContent] 891.7 [CarbohydrateContent] 49.6 [FiberContent] 7.0 [SugarContent] 7.6 [ProteinContent] 33.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, onions, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate. Top with 1/12 of the chicken, then add 2 Tb. of the soup mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining soup mixture evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes].
[Name] Peanut Butter Kisses [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Peanut Butter Kisses 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/74/00/pic0SLTbW.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/00/picydyi3A.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Fruit", "Nuts", "Toddler Friendly", "Kid Friendly", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "1/2", "1/2", "1/2", "1/2", "1", "1", "1/2", "1", "2", "48 -60"] [RecipeIngredientParts] ["flour", "sugar", "brown sugar", "butter", "peanut butter", "baking soda", "vanilla", "salt", "egg", "milk"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 146.8 [FatContent] 7.6 [SaturatedFatContent] 3.5 [CholesterolContent] 16.9 [SodiumContent] 132.2 [CarbohydrateContent] 17.6 [FiberContent] 0.7 [SugarContent] 10.9 [ProteinContent] 2.6 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] ["(Have kisses unwrapped before removing cookies from oven].", "Cream sugar, butter, egg and vanilla.", "Add peanut butter and milk, mix well.", "Add in dry ingredients.", "Spoon out by spoonfuls (or roll into balls and coat with granulated sugar] and place on an ungreased cookie sheet.", "Bake at 375°F for 10-12 minutes.", "Remove from oven and top each cookie with a kiss while still hot.", "Tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy." ]
[Name] Pecan Penuche [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Pecan Penuche recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "1/8", "2 1/2", "1", "3/4"] [RecipeIngredientParts] ["dark brown sugar", "milk", "salt", "butter", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.7 [FatContent] 9.4 [SaturatedFatContent] 2.8 [CholesterolContent] 10.2 [SodiumContent] 75.7 [CarbohydrateContent] 44.9 [FiberContent] 0.8 [SugarContent] 42.7 [ProteinContent] 1.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Oil a jelly-roll pan or an 8 X 8-inch pan. Combine the sugar, milk and salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat and bring to a boil, stirring constantly, until the sugar dissolves. Cove and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil, over medium heat, to the firm ball stage (240-250 degrees F.], stirring only if it starts to burn. Remove from the heat and immediately place the pot in a larger pot filled with cold water; this will stop the cooking process and bring the temperature down. Drop in the butter and let cool slightly, without stirring. beat until it starts to thicken, add the vanilla and the pecans and continue to beat until the candy loses some of its gloss. Spread evenly in the pan and mark into squares. When firm, cut into pieces and store in an airtight container.
[Name] Brown Sugar Fudge (Penuche) [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Brown Sugar Fudge (Penuche) recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "2", "4", "1 1/2", "1/2"] [RecipeIngredientParts] ["white sugar", "light brown sugar", "heavy cream", "molasses", "butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 482.9 [FatContent] 20.0 [SaturatedFatContent] 12.5 [CholesterolContent] 47.5 [SodiumContent] 82.4 [CarbohydrateContent] 80.0 [FiberContent] 1.6 [SugarContent] 74.4 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] 1 pound of fudge [RecipeInstructions] PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside] of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.]. Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. Shock by placing the saucepan in the cold water in the sink. Seed by adding, without stirring, the vanilla. Then allow to cool. Stir when luke warm and \"skin\" forms on the top (110 degrees F./43.5 degrees C.]. Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will \"snap\" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts]] before the fudge totally candies. Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.
[Name] Pork Tenderloin with Mustard Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT7M [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Pork Tenderloin with Mustard Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "Healthy", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1/4", "1/4", "1/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["salt", "onion", "green pepper", "water", "Dijon mustard", "Dijon mustard", "unbleached flour"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 159.1 [FatContent] 4.5 [SaturatedFatContent] 1.4 [CholesterolContent] 73.7 [SodiumContent] 465.4 [CarbohydrateContent] 4.2 [FiberContent] 1.0 [SugarContent] 1.4 [ProteinContent] 24.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the pork tenderloin in a 24-oz shallow casserole. Sprinkle with salt and onion. Cover with vented plastic wrap and microwave, on medium (50%] power for 4 minutes; rotate the casserole 1/4 turn. Microwave 4 minutes longer. Mix the remaining ingredients; spoon over the pork. Cover with vented plastic wrap and microwave, turning the casserole 1/4 turn every 3 minutes, until pork is done, 4 to 6 minutes.
[Name] Cinnamon Baked Apples [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2000-03-06T16:29:00Z [Description] Quick and easy baked apples are an old-fashioned comfort food. They can be made in the microwave, or baked in the oven. I often make them a little less sweet by using brown rice syrup instead of the honey. Maple syrup is a good alternative as well. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/04/picCgxQA3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/04/picKEOSsv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/04/pic9IvvH4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/04/picplZTBh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/04/pic8o2IRM.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/04/piciWrCk7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/04/picvDOMhs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/04/picFskr7y.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Microwave", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["cooking apples", "raisins", "honey", "ground cinnamon", "butter"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 173.8 [FatContent] 2.3 [SaturatedFatContent] 1.3 [CholesterolContent] 5.0 [SodiumContent] 20.1 [CarbohydrateContent] 41.9 [FiberContent] 4.9 [SugarContent] 33.4 [ProteinContent] 0.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting. Place the apples in two 10-oz custard cups. Pack the raisins into the apples. Mix the honey and cinnamon, pour over the raisins and into the apples. Top with butter. Cover tightly and microwave on high (100%] until tender when pierced with a fork, 3 to 4 minutes. If you prefer, they can also be baked at 375°F for 30 minutes. Serve warm with cream, if desired.
[Name] Mock Hollandaise Sauce(Low Cholesterol) [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2000-03-06T16:29:00Z [Description] This is a simple way to have hollandaise sauce for your eggs benidict! Time is not exact, so be sure to watch carefully! Enjoy! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["Hellmann's mayonnaise", "lemon juice", "dry mustard", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 60.4 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 3.8 [SodiumContent] 111.3 [CarbohydrateContent] 3.7 [FiberContent] 0.0 [SugarContent] 1.0 [ProteinContent] 0.6 [RecipeServings] 16.0 [RecipeYield] 1 cups [RecipeInstructions] In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil]. Serve over vegetables or fish.
[Name] Mock Hollandaise Sauce [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Mock Hollandaise Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/06/picloRLCd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/06/picCxMVhB.jpg"] [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["milk", "butter", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.4 [FatContent] 8.2 [SaturatedFatContent] 3.9 [CholesterolContent] 81.4 [SodiumContent] 415.5 [CarbohydrateContent] 5.1 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish.
[Name] Easy Blender Hollandaise [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT1M [PrepTime] PT2M [TotalTime] PT3M [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Easy Blender Hollandaise recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "1", "3/4"] [RecipeIngredientParts] ["eggs", "white wine", "salt", "cayenne", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 994.3 [FatContent] 102.0 [SaturatedFatContent] 61.4 [CholesterolContent] 667.0 [SodiumContent] 1183.4 [CarbohydrateContent] 2.0 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 13.6 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Place egg yolks, wine and seasonings in blender. Heat butter to foaming hot. Blend egg yolk mixture at high speed for 2 seconds; uncover and pour butter into mixture while still blending at high speed. Fold in stiffly beaten egg whites and serve immediately or keep warm by placing container in warm water. Serve over cooked asparagus, broccoli or with eggs benedict. Approximately 1 1/2 cups.
[Name] Quickie Hollandaise Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-06T16:29:00Z [Description] Make and share this Quickie Hollandaise Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/8", "2", "3"] [RecipeIngredientParts] ["butter", "margarine", "salt", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 968.3 [FatContent] 104.3 [SaturatedFatContent] 62.7 [CholesterolContent] 742.0 [SodiumContent] 1123.4 [CarbohydrateContent] 3.8 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 8.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In small saucepan, heat butter with lemon juice and salt until bubbly (do not let it boil]. Add SLOWLY to egg yolks, beating constantly.
[Name] Sweet 'N' Sour Sauced Pork [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T17:22:00Z [Description] Make and share this Sweet 'N' Sour Sauced Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "Asian", "Low Cholesterol", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "2", "1", "1", "1/2", "2", "2", "1", "1", "1", "1", "1/4", "1/2", NA] [RecipeIngredientParts] ["carrot", "green bell pepper", "green onions", "brown sugar", "cornstarch", "water", "red wine vinegar", "soy sauce", "ginger", "pineapple chunk", "rice"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 285.3 [FatContent] 11.2 [SaturatedFatContent] 2.4 [CholesterolContent] 44.6 [SodiumContent] 232.5 [CarbohydrateContent] 29.2 [FiberContent] 2.0 [SugarContent] 24.4 [ProteinContent] 17.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Place pork in a freezeable container, then partially freeze the meat (this makes it easier to slice thinly].", "Thinly slice into bite-size strips.", "Stovetop method, meat step: heat a skillet over high temperature, then add the cooking oil and sesame oil; saute the sliced pork, stirring often, until no longer pink, about 2 minutes.", "Microwave method, meat step: preheat a 6 1/2-inch microwave browning dish on 100% power for 4 minutes; add the cooking oil and sesame oil to browning dish and swirl to coat the dish; add the sliced pork and microwave, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till pork is no longer pink, stirring every 30 seconds.", "Stovetop method, vegetable step: add the carrot, sliced green pepper, and green onions and cook, stirring often, until vegetables are crisp-tender, about 5 minutes.", "Microwave method, vegetable step: Stir in sliced carrot, green pepper strips and sliced green onion and microwave, covered, on 100% power for 2 to 3 minutes more or till the vegetables are crisp-tender; drain off liquid.", "Stovetop method, sauce step: in a saucepan, stir together the brown sugar, cornstarch, water, red wine vinegar, soy sauce, and ground ginger; heat over medium-high until thickened and bubbly, then add the pineapple and cook, stirring, for about 1 minute or until pineapple is heated through.", "Microwave method, sauce step: In a 2-cup measure stir together the brown sugar, and cornstarch; stir in the water, red wine vinegar, soy sauce and ground ginger; microwave, uncovered, on 100% power for 1 to 1 1/2 minutes or until thickened and bubbly, stirring every 30 seconds; stir in drained pineapple chunks and microwave, uncovered, on 100% power about 30 seconds more or till the pineapple is heated through.", "Toss the pineapple mixture with the pork mixture and serve with cooked rice.", "Note: I hope these instructions have been made clear for both methods! This was a recipe adoption, and I made changes to the instructions, hoping to make it a bit more understandable." ]
[Name] Blueberry Spice Sauce [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2000-03-06T17:22:00Z [Description] Make and share this Blueberry Spice Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/11/picTYAYNu.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/11/picTQxDlf.jpg"] [RecipeCategory] Sauces [Keywords] ["Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["sugar", "cornstarch", "cinnamon", "nutmeg", "hot water", "lemon juice", "blueberries"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 99.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 25.5 [FiberContent] 1.3 [SugarContent] 21.6 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradually stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes back to a boil. Serve warm over ice cream or cake or frozen pies.
[Name] Sweet 'N' Spicy Onion Glaze [AuthorId] 59780 [AuthorName] Pamela [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T17:22:00Z [Description] Make and share this Sweet 'N' Spicy Onion Glaze 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/74/12/pico1se0u.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/12/picVLyYJ1.jpg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "20", "8"] [RecipeIngredientParts] character(0) [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1206.5 [FatContent] 12.7 [SaturatedFatContent] 3.4 [CholesterolContent] 66.1 [SodiumContent] 2564.9 [CarbohydrateContent] 286.4 [FiberContent] 2.5 [SugarContent] 161.4 [ProteinContent] 9.1 [RecipeServings] 2.0 [RecipeYield] 2 cups glaze [RecipeInstructions] In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking.
[Name] Chicken 'N' Vegetable Stir Fry [AuthorId] 145448 [AuthorName] Julie in TX [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T17:22:00Z [Description] This is a recipe that I adopted. I love anything stir fried. I like spicy stir fried and this recipe is easily spiced up to satisfy individual tastes with the addition of red pepper flakes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/13/pichsVTWK.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", "1", "1/2", "1", "1", "1/2", "1 1/2", "2", "1", NA] [RecipeIngredientParts] ["boneless chicken breast", "broccoli floret", "snow peas", "carrot", "green pepper", "cornstarch", "ginger", "water", "soy sauce", "white vinegar", "rice vinegar", "rice"] [AggregatedRating] 4.5 [ReviewCount] 11.0 [Calories] 338.6 [FatContent] 20.9 [SaturatedFatContent] 4.4 [CholesterolContent] 72.6 [SodiumContent] 1039.0 [CarbohydrateContent] 11.2 [FiberContent] 1.8 [SugarContent] 2.4 [ProteinContent] 25.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power] 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power]. Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power] or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above.
[Name] Beef 'N' Beer [AuthorId] 49163 [AuthorName] Ann Marie F [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-06T17:22:00Z [Description] Make and share this Beef 'N' Beer 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/74/14/picQ3dhnd.jpg" [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "12", NA, "1 1/2", "2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["mushrooms", "beer", "onions", "catsup", "green peppers", "prepared mustard"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 427.3 [FatContent] 29.8 [SaturatedFatContent] 12.0 [CholesterolContent] 104.3 [SodiumContent] 128.3 [CarbohydrateContent] 6.5 [FiberContent] 1.0 [SugarContent] 2.5 [ProteinContent] 29.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender.
[Name] Sugar 'N' Spice Apple-Nut Cake [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-06T17:22:00Z [Description] Make and share this Sugar 'N' Spice Apple-Nut Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "egg", "flour", "baking soda", "cinnamon", "nutmeg", "salt", "vanilla", "apples"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 2270.8 [FatContent] 88.4 [SaturatedFatContent] 36.0 [CholesterolContent] 333.6 [SodiumContent] 2275.2 [CarbohydrateContent] 350.6 [FiberContent] 17.0 [SugarContent] 230.6 [ProteinContent] 32.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla, nuts, and apples. Bake in 8\" square pan for 35-40 minutes. Serve with topping of whipped cream or ice cream. Mrs Harold T. Cook
[Name] Mom's Meatloaf [AuthorId] 1979 [AuthorName] William Hakala1 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2000-03-06T18:36:00Z [Description] Make and share this Mom's Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["High Protein", "High In...", "Weeknight", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "2", "1", NA] [RecipeIngredientParts] ["lean beef", "onion", "quick oats", "eggs", "dry parsley flakes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 383.8 [FatContent] 13.2 [SaturatedFatContent] 4.2 [CholesterolContent] 160.3 [SodiumContent] 1151.1 [CarbohydrateContent] 26.8 [FiberContent] 7.4 [SugarContent] 4.7 [ProteinContent] 40.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Mix all ingredients together and shape into a loaf. Bake 1 hour, or until done.
[Name] Pipin' Hot Bakery Whole Wheat Tortillas [AuthorId] 27 [AuthorName] Troy A. Hakala [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-02-29T15:09:00Z [Description] These flavorful tortillas were used at the bakery for our breakfast burritos, which had scrambled eggs, cheese, salsa, fried potatoes, and sour cream. I also use them to make bean burritos, quesadillas, and as an accompaniment with a bowl of pinto beans. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Southwestern U.S.", "Mexican", "Vegan", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "2/3"] [RecipeIngredientParts] ["white flour", "whole wheat flour", "salt", "baking powder", "canola oil", "water"] [AggregatedRating] 5.0 [ReviewCount] 55.0 [Calories] 170.1 [FatContent] 7.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 337.3 [CarbohydrateContent] 22.9 [FiberContent] 2.0 [SugarContent] 0.1 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] 8 tortillas [RecipeInstructions] Combine flours, baking powder, and salt. Stir in the oil and water all at once, using mixer or a fork, and toss quickly. When dough can be gathered into a soft mass, turn onto floured surface and knead a few times. Form 8 balls of dough, dredge in flour, and store in a plastic bag to prevent drying until ready to be used. Flatten first ball of dough into a disk. Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently. Place tortilla in ungreased, frying pan that has been preheated to medium-high heat. Cook 30-40 seconds on one side, turn over with spatula and cook 30-40 seconds on other side., First side should be pale and sprinkled with brown spots and the other side will be blotched. Repeat process with other balls of dough. Stack tortillas on a plate as they are cooked and cover them with a dish towel, which will keep them soft.
[Name] Ground Beef Nachos Platter [AuthorId] 27 [AuthorName] Troy A. Hakala [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-02-17T14:42:00Z [Description] Make and share this Ground Beef Nachos Platter recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Kid Friendly", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/4", "1", "1 1/2", "3", "1/2", "1", NA] [RecipeIngredientParts] ["beef", "green chilies", "cheddar cheese", "salsa", "sour cream", "onion", "sugar", "chili powder", "tortilla chips"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 5852.3 [FatContent] 456.0 [SaturatedFatContent] 175.6 [CholesterolContent] 598.0 [SodiumContent] 5180.5 [CarbohydrateContent] 331.4 [FiberContent] 48.1 [SugarContent] 29.1 [ProteinContent] 123.5 [RecipeServings] nan [RecipeYield] 1 platter [RecipeInstructions] Brown ground beef. Add onions to ground beef and cook until the onions are transparent. Add chili powder and sugar to the ground beef/onion mixture. Spread the refried beans on a microwave-safe serving platter. Cover with waxed paper and microwave until hot. Remove waxed paper and spread meat mixture over beans. Top with the green chilies, salsa, and olives. Microwave until hot. Top with sour cream and guacomole. Serve with warm tortilla chips.
[Name] Georgia Bread Pudding [AuthorId] 1990 [AuthorName] rowen [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 1999-12-15T23:36:00Z [Description] Make and share this Georgia Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "4", "5 1/3", "1/3", "1/4", "1", "1/8", "1/8", "9"] [RecipeIngredientParts] ["sugar", "evaporated milk", "sugar", "butter", "raisins", "vanilla", "cinnamon", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 3069.7 [FatContent] 126.8 [SaturatedFatContent] 71.1 [CholesterolContent] 1065.2 [SodiumContent] 2557.3 [CarbohydrateContent] 424.3 [FiberContent] 7.0 [SugarContent] 280.0 [ProteinContent] 67.6 [RecipeServings] nan [RecipeYield] 1 8inch pan [RecipeInstructions] Preheat oven to 400 degrees F. Thoroughly mix sugar, evaporated milk, whole milk and egg yolks. Add butter, raisins, vanilla and spices. Mix well. Add bread cubes and toss to saturate bread. Pour into a greased 8 inch square baking dish. Bake for 25 minutes until pudding is ligh tly browned and set. Let cool before cutting. Cut into squares. Reheat in microwave before serving if desired.
[Name] Hidden Valley Mix for Dressing(copycat) [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] nan [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["salt", "garlic powder", "parsley flakes", "mayonnaise", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.9 [FatContent] 2.3 [SaturatedFatContent] 1.4 [CholesterolContent] 9.8 [SodiumContent] 1829.2 [CarbohydrateContent] 16.4 [FiberContent] 0.8 [SugarContent] 12.1 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Mix instant onion mix, salt, garlic powder, parsley flakes and M.S.G together well. Fill 1/2 cup containers with mixture, putting 3 tablespoons of the mixture into each container. One container equal 1 envelope of dressing. Keeps up to 6 months. To make dressing, combine mayonnaise, buttermilk and 1 container of the mix. Stir well wit h a spoon. Substitute sour cream or yogurt for buttermilk to make different kinds of dressing.
[Name] Cranberry Cocktail Meatballs [AuthorId] 1534 [AuthorName] Tonkcats [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 1999-12-15T23:36:00Z [Description] nan [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Meat", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1/3", "3", "2", "1/4", "1/4", "1", "12", "1", "1"] [RecipeIngredientParts] ["beef", "eggs", "parsley", "ketchup", "onions", "soy sauce", "garlic powder", "pepper", "cranberry sauce", "chili sauce", "brown sugar", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 1264.1 [FatContent] 109.3 [SaturatedFatContent] 45.1 [CholesterolContent] 211.8 [SodiumContent] 1364.7 [CarbohydrateContent] 51.9 [FiberContent] 4.6 [SugarContent] 40.9 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine ground beef, cornflakes crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2\" to 3/4\" in diameter. Place in a casserole or baking pan. Heat oven to 300 degrees F. Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the mea tballs. Transfer to crock pot and keep on low for serving.
[Name] Pickled Eggs [AuthorId] 1863 [AuthorName] debbie8760 [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 1999-12-13T06:35:00Z [Description] Make and share this Pickled Eggs 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/74/29/picr1EXar.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/29/picw2qQR2.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["24", "6", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["cloves", "hard-boiled eggs", "vinegar", "salt", "pepper", "dry mustard"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 93.1 [FatContent] 5.4 [SaturatedFatContent] 1.6 [CholesterolContent] 186.5 [SodiumContent] 257.4 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 6 eggs [RecipeInstructions] Shell the eggs and stick 4 cloves in each egg. Heat the vinegar and when boiling add the salt, pepper and mustard. Put the eggs in a glass jar and pour boiling vinegar mixture over them. Cover tightly and let stand 2 weeks in the refrigerator before using.
[Name] Kevin's Best Corned Beef [AuthorId] 1986 [AuthorName] Kevin Connolly [CookTime] PT3H20M [PrepTime] PT1H15M [TotalTime] PT4H35M [DatePublished] 2000-03-11T15:27:00Z [Description] Make and share this Kevin's Best Corned Beef 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/74/35/picSbSMqq.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/35/picgzVSTd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/35/picvAG9VE.jpg"] [RecipeCategory] Meat [Keywords] ["European", "Winter", "Weeknight", "St. Patrick's Day"] [RecipeIngredientQuantities] ["1 3/4", "2 1/2", "6", "1", "6", "1", "1", "1/2", "1/2", "1/2", "2", "3", "2 1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["onions", "carrots", "corned beef brisket", "malt vinegar", "stout beer", "mustard seeds", "black peppercorns", "whole allspice", "bay leaves", "cabbage", "small red potatoes", "coarse grain mustard", "Dijon mustard", "horseradish"] [AggregatedRating] 5.0 [ReviewCount] 47.0 [Calories] 756.6 [FatContent] 44.3 [SaturatedFatContent] 14.6 [CholesterolContent] 222.1 [SodiumContent] 2783.7 [CarbohydrateContent] 41.5 [FiberContent] 9.5 [SugarContent] 11.8 [ProteinContent] 47.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Use a 14 to 20 qt. pan.", "Coarsely chop enough onions and carrots to make 1 cup each.", "In pan, place onions and carrots, corned beef with any liquid from meat, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice, and bay leaves.", "Add water to barely cover beef.", "Cover pan and bring to a boil over high heat.", "Simmer till meat is tender when pierced, 2 1/2 to 3 hours.", "Meanwhile, cut remaining onions into wedges.", "Cut remaining carrots into 2 inch lengths, halve them lengthwise if large.", "Cut cabbage in half through cores, then into wedges.", "Scrub potatoes.", "Add onions, carrots and potatoes to tender corned beef, place cabbage on top.", "Cover and return to simmering over high heat; reduce heat and simmer till cabbage is tender when pierced, 15 to 20 minutes.", "With slotted spoon, scoop out vegetables onto warm serving dishes.", "Using tongs and a slotted spoon, remove beef to a cutting board.", "Cut off fat.", "Slice meat across grain, place on warm platters.", "Serve meat and vegetables with mustards." ]
[Name] Gin Fizz [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2000-03-13T17:05:00Z [Description] Make and share this Gin Fizz 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/74/36/picKJJ9mr.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA, NA] [RecipeIngredientParts] ["lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 266.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 30.3 [FiberContent] 0.1 [SugarContent] 29.0 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] blend all ingredients, except soda, in a blender or shake by hand for minutes. strain into a highball glass, and then fizz in some soda.
[Name] Corned Beef Hash [AuthorId] 1773 [AuthorName] Malarkey Test [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2000-03-13T21:10:00Z [Description] Make and share this Corned Beef Hash 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/74/37/01489933499.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/37/picLi0Ji0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/37/picMg7jSh.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/37/pic9BHsXs.jpg"] [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Meat", "St. Patrick's Day", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "3", "2 -3", NA] [RecipeIngredientParts] ["onion", "corned beef", "potatoes", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 163.9 [FatContent] 10.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 6.1 [CarbohydrateContent] 16.8 [FiberContent] 2.3 [SugarContent] 2.3 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook onions in oil over medium-high heat until lightly browned, about 3 minutes. Add beef and potatoes and reduce heat to medium, and press down to compress. Cook without stirring until the bottom is browned 10-15 minutes. Garnish with parsley.
[Name] Spaghetti Alla Puttanesca [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT8M [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Spaghetti Alla Puttanesca recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["European", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "3", "2", "1/4", "1", "1", "1", "2", "12", NA, NA] [RecipeIngredientParts] ["spaghetti", "plum tomatoes", "extra virgin olive oil", "fresh basil leaves", "onion", "fresh Italian parsley", "garlic", "capers", "anchovy fillets", "pitted black olives", "fresh chili pepper", "parmigiano-reggiano cheese"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 549.2 [FatContent] 13.6 [SaturatedFatContent] 2.0 [CholesterolContent] 1.7 [SodiumContent] 262.2 [CarbohydrateContent] 89.8 [FiberContent] 5.1 [SugarContent] 4.1 [ProteinContent] 16.3 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.
[Name] Grape-Nuts Pudding [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Grape-Nuts Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", "3/4", "1", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["quick-cooking tapioca", "raisins", "boiling water", "brown sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 54.5 [CarbohydrateContent] 55.3 [FiberContent] 1.4 [SugarContent] 45.2 [ProteinContent] 1.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a heavy saucepan, stir together tapioca, boiling water, brown sugar, raisins and cereal. Let stand for 5 minutes. Over high heat, bring this mixture to a boil, stirring well to prevent sticking. Boil for 1 minute. Remove the saucepan from the heat and stir in vanilla. Serve hot with cream.
[Name] Sur Le Gril Chopped Calf Liver Pate [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT12M [PrepTime] PT24H [TotalTime] PT24H12M [DatePublished] 2000-03-13T21:33:00Z [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] Beef Organ Meats [Keywords] ["Beef Liver", "Meat", "High Protein", "High In...", "Weeknight"] [RecipeIngredientQuantities] ["1", "1", "2", NA, "3", NA, "1"] [RecipeIngredientParts] ["fresh calf liver", "egg", "salt", "butter", "pepper", "Spanish onion"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 728.9 [FatContent] 36.0 [SaturatedFatContent] 13.1 [CholesterolContent] 1405.4 [SodiumContent] 403.4 [CarbohydrateContent] 15.2 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 81.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] With a sharp knife, remove the tough outer membranes from liver. In a heavy skillet, heat oil and add chopped onions. Cook over medium high heat until translucent and golden brown. Remove with a slotted spoon and set aside. Add butter to skillet. Heat until melted. Add liver pieces. Over medium heat, fry liver until just done - 3 minutes on each side. Alternatively, liver can be brushed with butter and broiled. To test for doneness, cut a piece from liver slice. If still pink, continue cooking for 30 - 60 seconds. Overcooking causes the liver to be dry and tough. For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer. For best results, separate the hard cooked whites from yolks and sieve them separately. Set aside. Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder. Grind, then regrind the ground mixture. In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs. Add salt and pepper. Taste and adjust seasoning. If desired, add a few drops of commercial gravy browning liquid to heighten color. Refrigerate for 24 hours before serving. Serve with slices of tomato, cucumber and dark rye bread.
[Name] Strawberry Coulis [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:33:00Z [Description] A nice fresh strawberry sauce. Great spooned over pound cake, ice cream, crepes or anything you would eat fresh fruit on. Adopted 2/05 [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", NA] [RecipeIngredientParts] ["fresh strawberries", "fresh lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 24.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 6.0 [FiberContent] 1.2 [SugarContent] 4.2 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] "Place fruit, sugar, lemon juice and liquor into blender and puree."

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