Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Chocolate-Cinnamon Cake Roll [AuthorId] 121789 [AuthorName] Chef Hels [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:33:00Z [Description] Okay, this isn't my recipe, although I do intend on making it soon. It's one of the ones I acquired when the elves were clearing out the Recipezaar account. Please tell me what it's like if you make it.
[Name] Mexicali Casserole [AuthorId] 37036 [AuthorName] Kim D. [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2000-03-13T21:33:00Z [Description] I adopted this recipe from Recipezaar and changed the ingredients up a bit to accomodate my families taste. This is so quick and easy! Perfect for a busy weekday meal. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["cheddar cheese", "frozen corn", "tortilla chips"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 775.2 [FatContent] 38.1 [SaturatedFatContent] 17.8 [CholesterolContent] 95.5 [SodiumContent] 2598.7 [CarbohydrateContent] 77.2 [FiberContent] 11.6 [SugarContent] 12.4 [ProteinContent] 33.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Pre-heat oven to 350°F.", "Spray a 7X11-inch baking dish with non-stick cooking spray.", "Remove wrappers from the canned tamales.", "Slice tamales into 1-inch pieces.", "In a mixing bowl, combine sliced tamales, enchilada sauce, 1/2 cup cheddar cheese, corn, and 1 cup tortilla chips.", "Pour mixture into prepared baking dish.", "Sprinkle remaining tortilla chips and cheese on top.", "Sprinkle the top with chopped jalapeno.", "Bake, uncovered, for 35 to 40 minutes.", "You can eat this dish as is, or top with hot sauce or sour cream if desired." ]
[Name] Surprise Rice [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Surprise 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/74/45/pic1L0Unb.jpg" [RecipeCategory] Rice [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["rice", "milk", "sausage", "onion", "sweet pepper", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 471.8 [FatContent] 17.9 [SaturatedFatContent] 6.4 [CholesterolContent] 37.2 [SodiumContent] 532.8 [CarbohydrateContent] 62.6 [FiberContent] 1.4 [SugarContent] 1.0 [ProteinContent] 12.9 [RecipeServings] 8.0 [RecipeYield] 8 cup [RecipeInstructions] Remove the seeds from the pepper, chop and parboil. Add pepper and onion, chopped fine, to the rice. Mix thoroughly and put a layer in a buttered baking dish. Add a layer of the sausages which have been partially cooked, and cover with rice. Pour milk over it all and dot with butter. Cover and bake for one-half hour. Remove the cover and bake for another half hour. Temperature: 350F Time: 1 hour.
[Name] Old Canadian Oysters With Bread and Rice [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Old Canadian Oysters With Bread and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 15 Mins", "Oysters", "Easy"] [RecipeIngredientQuantities] ["1", "1", "36", NA] [RecipeIngredientParts] ["rice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.1 [FatContent] 9.4 [SaturatedFatContent] 2.1 [CholesterolContent] 150.0 [SodiumContent] 778.7 [CarbohydrateContent] 79.9 [FiberContent] 2.7 [SugarContent] 0.2 [ProteinContent] 37.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil the rice and keep hot and dry. Cut off the top crust of the bread. Hollow out the inside. Fry the oysters. Butter the inside of the loaf well and place in the oven to brown. Fill with the hot fried oysters. The top of the loaf of bread may be buttered, toasted and placed on the oysters to retain the heat, although the oysters stay more crispy if served uncovered. Serve on a platter with hot boiled rice which is seasoned, dotted with butter, and garnished with minced parsley and paprika. Note: A finely minced clove of garlic may be used to flavor the butter.
[Name] Lima Beans Smitane [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-03-13T21:33:00Z [Description] This recipe came to me by way of the February 2005 recipe adoption. I found the recipe to be very tasty and different way to prepare lima beans. I did make some minor changes and updated the directions and the result is a creamy sauce with very nice flavor. I hope you enjoy. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/4", "1/2", "1/4", "3"] [RecipeIngredientParts] ["frozen lima beans", "garlic powder", "diced pimentos", "salt", "sour cream", "fresh ground black pepper", "fresh chives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 128.4 [FatContent] 4.3 [SaturatedFatContent] 2.6 [CholesterolContent] 8.4 [SodiumContent] 164.9 [CarbohydrateContent] 17.2 [FiberContent] 5.0 [SugarContent] 1.3 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Add lima beans to a sauce pan with 1 cup of water and simmer 10-15 minutes until tender, then drain. Meanwhile, mix together the sour cream, garlic powder, pimento, pepper and chives. Over low heat return the drained lima beans to the sauce pan and mix in the sourcream mixture. Gently stir until all ingredients are warmed through, being careful not to let the sour cream scorch. Garnish with additional chopped chives if desired.
[Name] Fettuccine with Tuna Sauce [AuthorId] 86318 [AuthorName] mianbao [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Fettuccine with Tuna Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/4", "1", "8", "1/2", "3", "6 1/2"] [RecipeIngredientParts] ["red onion", "black pepper", "garlic", "fettuccine", "regular margarine", "red leaf lettuce", "tuna in water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.9 [FatContent] 26.7 [SaturatedFatContent] 5.5 [CholesterolContent] 68.2 [SodiumContent] 466.4 [CarbohydrateContent] 44.5 [FiberContent] 2.5 [SugarContent] 2.4 [ProteinContent] 20.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium skillet, over medium heat, cook the onion and garlic in the margarine for 2 minutes. Add the tuna and pepper; cook and stir for an additional 2 minutes more. In a large bowl, toss the hot fettuccine with the tuna sauce and lettuce until well mixed. FROM THE BACK OF A BLUE BONNET BOX.
[Name] Buttered Fried Parsnips [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2000-03-13T21:33:00Z [Description] Parsnips are one of the vegetables I think I ought to like; they are a locally grown vegetable, available all winter after all. But I never managed to be terribly enthusiastic about them until this recipe came along. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/49/picPowvr7.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA, "4", "1", "1/8"] [RecipeIngredientParts] ["parsnips", "butter", "parsley", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 273.1 [FatContent] 12.2 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 124.7 [CarbohydrateContent] 41.0 [FiberContent] 11.2 [SugarContent] 10.9 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Wash, trim and scrape the parsnips.", "Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.", "Drain well, and let dry.", "Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.", "Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley." ]
[Name] Plantain Gratin - Figue Vert - Green Banana Gratin [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:33:00Z [Description] This is one of my adopted recipes. I love plaintains! It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/51/picO7U70C.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/51/picQBG93I.jpg"] [RecipeCategory] Fruit [Keywords] ["Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["3", NA, "2", NA, "2", "1", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["green plantains", "salt", "nutmeg", "butter", "cinnamon", "onion", "cheddar cheese", "milk", "eggs"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 557.7 [FatContent] 21.7 [SaturatedFatContent] 12.4 [CholesterolContent] 120.8 [SodiumContent] 380.2 [CarbohydrateContent] 84.6 [FiberContent] 5.8 [SugarContent] 36.6 [ProteinContent] 14.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] (Grated Gruyere cheese can be used instead of cheddar cheese.] Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes. Using a potato masher, mash until smooth (chicken stock will be absorbed]. Let cool slightly. Meanwhile, heat butter in a small frypan and saute onions until tender. Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste. Mixture will be quite moist. Place banana mixture in a buttered shallow baking dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until top is golden.
[Name] Banana Flambe [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Banana Flambe recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Meat", "Low Protein", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/3", "1/4", "4", "1/3"] [RecipeIngredientParts] ["bananas", "butter", "white rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.2 [FatContent] 12.3 [SaturatedFatContent] 7.6 [CholesterolContent] 30.5 [SodiumContent] 93.0 [CarbohydrateContent] 74.4 [FiberContent] 6.5 [SugarContent] 43.5 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] In a large frypan, melt butter over medium heat. Add bananas and cook for 3 - 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more until just tender. Transfer bananas to a dish. Set aside. Add pineapple jam, rum, and orange juice to frypan; bring to boil and cook about 2 minutes until sauce thickens; return bananas to dish. Serve immediately, to top ice cream or a with dollop of sweetened whipped cream.
[Name] Banana Meringue Pie [AuthorId] 138047 [AuthorName] HappyBunny [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H52M [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Banana Meringue Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "2", "1", "6", "1", "1", "4", "6", "1", "1/2", "1/3"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "granulated sugar", "cornstarch", "unsalted butter", "vanilla", "egg", "bananas", "salt", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.1 [FatContent] 16.9 [SaturatedFatContent] 10.1 [CholesterolContent] 79.0 [SodiumContent] 85.5 [CarbohydrateContent] 81.0 [FiberContent] 3.8 [SugarContent] 46.8 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] To make pastry, combine flour, sugar and butter in a food processor. Process until the consistency of fine meal. Add beaten egg; continue to process just until dough starts to come together. Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill. Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.] Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes until light golden in color. Thinly slice five of the bananas and arrange on bottom of pastry shell. Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla. Pour over banana layer. Bake at 350 degrees for 35 - 40 minutes or until filling is set. Let pie cool slightly. To make meringue, beat egg whites with a pinch of salt until soft peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy. Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned. Let cool; refrigerate until serving time.
[Name] Get Together Rice [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT17M [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Get Together Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/3", "2", "2", "1/4", "1", "2", "1", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["rice", "soy sauce", "onion", "sugar", "scallions", "snow peas", "egg", "fresh bean sprout", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.9 [FatContent] 16.0 [SaturatedFatContent] 3.2 [CholesterolContent] 122.4 [SodiumContent] 1056.5 [CarbohydrateContent] 53.3 [FiberContent] 2.5 [SugarContent] 5.7 [ProteinContent] 22.5 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Fill a saucepan with water and add the rice. Bring the water to a boil and let the rice boil freely for 9 minutes or until it is cooked through. Drain and stir in the 2 tablespoons of corn oil. While rice is cooking, wash and cut all of the vegetables and ham into very small diced pieces. Mix the soy sauce and sugar together. Heat a wok or frying pan and add the peanut oil. When it is smoking, add the onions and stir fry for 1 minute. Add the scallions and continue to fry for another 30 seconds. Add the ham, snow peas, sprouts and rice and stir fry for 3 minutes. Push the ingredients aside, making a hole in the centre. Crack the egg and drop it into the hole, beating to mix the yellow and white. Mix into the other ingredients. Again, make a hole and add the soy sauce. Toss all of the ingredients together and continue to fry another 3 - 4 minutes. Taste for seasoning. Add salt if necessary.
[Name] Chicken and Mushroom Soup [AuthorId] 71324 [AuthorName] -Sylvie- [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:33:00Z [Description] I adopted this recipe from Recipezaar, but I have not yet had a chance to make it. I will try this some time soon to see if it needs adjusting or updating. If you make it first, 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/74/55/3hB3cTdSjhAQVRngbMow_Chicken%20and%20Mushroom%20Soup%20To%20TRY.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/55/picGANJNK.jpg"] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "4", "2", "2", "1", "2"] [RecipeIngredientParts] ["boneless chicken breast", "sherry wine", "fresh mushrooms", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 592.6 [FatContent] 40.7 [SaturatedFatContent] 7.7 [CholesterolContent] 79.8 [SodiumContent] 422.3 [CarbohydrateContent] 11.9 [FiberContent] 0.5 [SugarContent] 5.1 [ProteinContent] 31.0 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top.
[Name] Sesame Cookies [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Sesame Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3/4", "1", "2 1/4", "2", "1", "1", "1/2", "1", "1 1/2"] [RecipeIngredientParts] ["toasted sesame seeds", "sugar", "all-purpose flour", "eggs", "baking powder", "vanilla extract", "baking soda", "vegetable shortening"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 114.1 [FatContent] 8.2 [SaturatedFatContent] 2.1 [CholesterolContent] 12.2 [SodiumContent] 23.3 [CarbohydrateContent] 9.2 [FiberContent] 0.6 [SugarContent] 4.0 [ProteinContent] 1.5 [RecipeServings] 50.0 [RecipeYield] 50 cookies [RecipeInstructions] Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine. Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 - 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks.
[Name] Chinese Style Shrimp [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Chinese Style Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "1/4", "4", "1/2", "6", "1", "4", "2", "1", "1", "2", "2", "4", "3", "1", NA, "1"] [RecipeIngredientParts] ["shrimp", "salt", "sugar", "soya sauce", "white mushrooms", "oyster sauce", "green onion", "cornstarch", "gingerroot", "water", "white pepper", "Chinese wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4037.7 [FatContent] 443.6 [SaturatedFatContent] 57.7 [CholesterolContent] 49.0 [SodiumContent] 1331.1 [CarbohydrateContent] 19.3 [FiberContent] 1.6 [SugarContent] 4.3 [ProteinContent] 10.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain and pat dry. Remove and discard stems. Cut caps into triangular pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside. Cut green onion in 2, separating the white bulb from the green stems. Cut green stems into 1 inch pieces and set aside for garnish. Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion. In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion. Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions.
[Name] Piri Piri Sauce [AuthorId] 30094 [AuthorName] acid. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Piri Piri Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1/3"] [RecipeIngredientParts] ["chili peppers", "olive oil", "coarse salt", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.3 [FatContent] 27.1 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 294.8 [CarbohydrateContent] 3.1 [FiberContent] 0.5 [SugarContent] 1.8 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] The recipe calls for 2 - 6 chili peppers depending on the heat of the pepper and your taste. Stem the peppers and coarsely chop (include the seeds]. Place peppers, salt, olive oil and vinegar in a 1 pint jar with tight fitting lid. Cover, shake well and refrigerate.
[Name] Chopped Bean " Liver " [AuthorId] 208121 [AuthorName] drhousespcatcher [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:33:00Z [Description] Just adopted. Try at your own risk until I work on it. I do know the wife ran out the door whimpering when I read it to her. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", NA, "1", NA, "1", NA] [RecipeIngredientParts] ["white beans", "soybeans", "onions", "salt", "pepper", "brewer's yeast", "soya sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.6 [FatContent] 4.8 [SaturatedFatContent] 0.9 [CholesterolContent] 41.0 [SodiumContent] 19.2 [CarbohydrateContent] 19.1 [FiberContent] 4.1 [SugarContent] 2.6 [ProteinContent] 6.7 [RecipeServings] 4.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] In a food processor or food mill, grind or mince beans until fine. Saute onion in oil until well browned. Mix beans, onion, yeast and egg. Season to taste. Added soy sauce will darken the mixture to give it a liver-like color. Serve on bread or crackers.
[Name] Clarence's Crab Dip [AuthorId] 88099 [AuthorName] Nimz_ [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-03-13T21:33:00Z [Description] I adopted this recipe and haven't tried it yet but will and make and add any changes needed. Thanks to Nick's Mom, who helped revise this recipe, I've made a few changes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/60/picccMWt9.jpg" [RecipeCategory] Crab [Keywords] ["Refrigerator", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "2", "16", "1 -2", "2", "8", "3", "2", "2", "1"] [RecipeIngredientParts] ["sour cream", "horseradish", "Philadelphia Cream Cheese", "chives", "onions", "fresh garlic", "white pepper"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 482.5 [FatContent] 43.5 [SaturatedFatContent] 27.1 [CholesterolContent] 140.5 [SodiumContent] 383.7 [CarbohydrateContent] 9.3 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 15.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Chop onions in blender or processor.", "Be careful of adding liquid to the dip and making it runny.", "Chop crab into small (but identifiable] pieces.", "Combine the cream cheese and sour cream in blender/processor.", "Add the spices and blend well.", "Add onions and crab and mix well. (Mix by hand to avoid chopping the crab into smaller pieces].", "Store in refrigerator for several hours.", "If dip is too runny, add some dehydrated onions to absorb the excess liquid.", "Serve on crackers, chips or vegetables." ]
[Name] Peanut Butter Pie V [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-13T21:33:00Z [Description] This is an adopted recipe, but it is just like the recipe my mother used for years. Hope you all enjoy. You can use smooth or chunky peanut butter, and it will make either one large deep dish pie or two shallow pies. Cook time is if you use a baked pie crust, otherwise the only time you need to allow is at least 2 hours of chill time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/61/picLPiavP.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "< 30 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "8", "1", "1", "20", NA] [RecipeIngredientParts] ["peanut butter", "cream cheese", "powdered sugar", "Cool Whip", "peanuts"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 686.0 [FatContent] 51.6 [SaturatedFatContent] 26.9 [CholesterolContent] 31.2 [SodiumContent] 366.7 [CarbohydrateContent] 48.6 [FiberContent] 2.8 [SugarContent] 34.1 [ProteinContent] 12.5 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Whip cream cheese until fluffy. Add the sugar and peanut butter. . Fold in 1/2 to 3/4 Cool Whip. Spoon into baked shell and refrigerate. To serve, top with balance of Cool Whip. Garnish with chopped peanuts if desired.
[Name] Grandma's Apple Cake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Grandma's Apple Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "2", "3", "1", "4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["flour", "cinnamon", "sugar", "eggs", "baking soda", "apples", "canola oil", "pecans", "walnuts", "salt", "confectioners' sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 631.3 [FatContent] 31.6 [SaturatedFatContent] 2.8 [CholesterolContent] 63.5 [SodiumContent] 380.8 [CarbohydrateContent] 83.3 [FiberContent] 3.4 [SugarContent] 51.7 [ProteinContent] 6.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients- then mix in eggs and oil. Don't beat - then add apples and nuts. Bake in ungreased tube pan or sheet cake pan. Bake 350degrees for 1 - 1 1/4 hours. Cool then sprinkle with confectioners' sugar. I use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. It makes it look quite special. Jean Hores -
[Name] Peanut Butter Cream Pie II [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Peanut Butter Cream Pie II recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Nuts", "Kid Friendly", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1/2", "1"] [RecipeIngredientParts] ["peanut butter", "pudding", "confectioners' sugar", "Cool Whip"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 206.1 [FatContent] 12.9 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 166.2 [CarbohydrateContent] 19.8 [FiberContent] 1.5 [SugarContent] 8.4 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together peanut butter and powdered sugar until crumbly - reserve enough for topping. Mix pudding according to directions on package. Put crumbs in pie shell forming crust. Pour pudding into crust. Put cool whip on top and top with reserved crumbs. Jean Hores
[Name] Chocolate Zucchini Nut Bread [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2000-03-13T21:33:00Z [Description] This was a Recipezaar adoptee. It sounded like a good way to sneak some extra vegetables into my family's diet. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Fruit", "Nuts", "Sweet", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "2", "2", "2", "1", "3", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "zucchini", "salt", "flour", "baking powder", "cinnamon", "baking soda", "vanilla", "chocolate chips"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 3505.5 [FatContent] 193.2 [SaturatedFatContent] 46.6 [CholesterolContent] 317.2 [SodiumContent] 2481.1 [CarbohydrateContent] 428.2 [FiberContent] 23.0 [SugarContent] 252.6 [ProteinContent] 49.5 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] In a large mixing bowl, beat together oil, eggs, vanilla, and sugar until light; about two minutes. Mix in melted chocolate. Stir in the grated zucchini. Mix flour(s] with salt, cinnamon, baking powder and baking soda. At low speed, add to the zucchini mixture, just until ingredients are well incorporated. Stir in nuts and chips. Pour into 2 well-greased 9\" x 5\" pans. Bake at 350F for 45-55 minutes or until tester inserted into center comes out clean.
[Name] Lasagna [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Lasagna 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/74/65/picswG9GT.jpg" [RecipeCategory] Meat [Keywords] ["European", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/2", "2", "2", "1", "1/4", "1 1/2", "1/2", "1/2", "2", "1/2", "1/2", "1", "1/2", "2", "8", "2"] [RecipeIngredientParts] ["mushroom", "bacon", "water", "garlic", "salt", "onion", "pepper", "lean ground beef", "mozzarella cheese", "eggs", "sweet basil", "parmesan cheese", "parsley", "tomato paste", "cottage cheese", "canned tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 23.0 [Calories] 584.2 [FatContent] 30.6 [SaturatedFatContent] 12.9 [CholesterolContent] 156.4 [SodiumContent] 1780.5 [CarbohydrateContent] 36.2 [FiberContent] 3.7 [SugarContent] 9.8 [ProteinContent] 41.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the garlic. Add ground beef, salami, basil, and parsley. Brown well. Add tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour or until very thick. Season to taste with salt and pepper. Preheat oven to 375F. Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella. Combine cottage cheese, egg and Parmesan cheese. Pour a layer of tomato sauce in the bottom of dish. Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella. Repeat, ending with sauce and a layer of mozzarella. Bake for 30 min. Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.
[Name] Pappacito's Mango Chicken [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Pappacito's Mango Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1/2", "4", "2", "1/4", "2", "2", NA] [RecipeIngredientParts] ["mangoes in syrup", "chicken breasts", "seasoned flour", "garlic", "butter", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 802.3 [FatContent] 44.6 [SaturatedFatContent] 12.1 [CholesterolContent] 195.7 [SodiumContent] 502.9 [CarbohydrateContent] 32.3 [FiberContent] 1.1 [SugarContent] 5.4 [ProteinContent] 64.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pound the chicken breasts to 1/4 inch thickness. Reserve 8 perfect mango slices for garnish. In a blender or food processor, whirl mangoes (including syrup] with orange juice, garlic and salt. Set aside. Heat oil in saute pan. When hot, dip chicken breasts in seasoned flour -- be careful to shake off excess flour -- and place them in the hot pan. Saute chicken, for approximately 2 minutes per side. Add butter and mango puree to the pan. Cook until the sauce is reduced and fairly thick -- about 2 minutes. With a spatula, remove the mango-covered chicken breasts from the pan and place them on a hot platter. Spoon remaining mango puree over the chicken. Sprinkle with toasted almonds. Garnish each breast with 2 mango slices. For a more pronounced mango flavour, use fresh mangoes. Use 2 fresh mangoes and 1/2 cup of orange juice. Boil for 1 minute.
[Name] Oreo Cookies [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT48M [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Oreo Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Protein", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["18", "1/4", "2", "1", "2", "1", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["water", "eggs", "water", "vanilla", "powdered sugar", "powdered sugar", "unflavored gelatin"] [AggregatedRating] 1.5 [ReviewCount] 2.0 [Calories] 140.9 [FatContent] 6.8 [SaturatedFatContent] 1.9 [CholesterolContent] 7.8 [SodiumContent] 91.6 [CarbohydrateContent] 20.3 [FiberContent] 0.6 [SugarContent] 15.8 [ProteinContent] 1.2 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] ["Blend all COOKIE DOUGH ingredients together until you can shape the dough into a smooth ball.", "Let it stand 20 minutes, loosely covered.", "Form dough into marble-sized balls.", "Place 2 inches apart on greased cookie sheet.", "Flatten each with smooth bottom of a drinking glass greased once and dipped into Nestles' Quick Powder. (Or use sweetened chocolate drink powder].", "Bake at 400 degrees for 8 minutes.", "Remove cookies at once from baking sheet, to paper toweling and at once, flatten each cookie with back of pancake turner.", "Let cool 20 minutes.", "Fill with COOKIE FILLING mixture.", "Cookie Filling:", "Soften gelatin in cold water.", "Place in heatproof cup in pan of hot water till gelatin is transparent.", "Meanwhile beat Crisco till fluffy, adding vanilla and sugar a little at a time.", "Beat in Gelatin mixture when it is completely cooled, but not yet \"set\" or firm.", "This is used to give the filling stability - as well as protein!", "When cooled, shape filling into 1 inch balls.", "Place between the two bottom sides of the cooled cookies, pressing gently till filling has spread to edge of cookies and rounded-out like the originals." ]
[Name] Broken Shrimp Jambalaya [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Broken Shrimp Jambalaya recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Creole", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "4", "5", NA, "2", "1", NA, "1/4", "2", NA, "1", "1 1/2", "3", "5"] [RecipeIngredientParts] ["onions", "garlic", "black pepper", "shallots", "bell pepper", "white pepper", "smoked sausage", "paprika", "salt", "shrimp", "rice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 891.7 [FatContent] 43.4 [SaturatedFatContent] 8.2 [CholesterolContent] 154.4 [SodiumContent] 817.2 [CarbohydrateContent] 97.6 [FiberContent] 3.7 [SugarContent] 4.7 [ProteinContent] 26.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. Add shrimp pieces, rice and water. Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover.
[Name] Zuppa Di Vongole (Clam Soup) [AuthorId] 39949 [AuthorName] Lizzie-Babette [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:33:00Z [Description] Make and share this Zuppa Di Vongole (Clam Soup) recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["48", "1", "3/4", "1", "1", "1", "1", NA, "1", "4"] [RecipeIngredientParts] ["clams", "white wine", "tomatoes", "leek", "marjoram", "onion", "leaf of celery", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 864.7 [FatContent] 6.7 [SaturatedFatContent] 1.3 [CholesterolContent] 61.5 [SodiumContent] 1100.3 [CarbohydrateContent] 75.1 [FiberContent] 4.0 [SugarContent] 7.2 [ProteinContent] 37.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Into a saucepan put 4 dozen vongole or small clams (cockles or mussels can be used as well]. Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small croutons of bread fried in oil.
[Name] Cherry Nut Bars [AuthorId] 1535 [AuthorName] Marg CaymanDesigns [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2000-03-13T21:34:00Z [Description] From Land o' Lake. I think it is unique because of the marshmallows in it. You don't really taste them (in fact everyone surprised when I said they were in there) but they add a wonderful creamy note that compliment the cherries beautifully. The oats in the more traditional shortbread crust is an excellent addition also. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/70/picXmQJie.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/70/pic5JVxa3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/70/picjAj0Fd.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Cherries", "Fruit", "Nuts", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "1 1/4", "1 1/2", "21", "1/2", "1"] [RecipeIngredientParts] ["flour", "baking soda", "quick oats", "butter", "sugar", "cherry pie filling", "pecans", "mini marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 10.0 [Calories] 123.7 [FatContent] 5.9 [SaturatedFatContent] 3.2 [CholesterolContent] 12.7 [SodiumContent] 71.9 [CarbohydrateContent] 17.0 [FiberContent] 0.7 [SugarContent] 6.9 [ProteinContent] 1.2 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter. Mix at low speed until crumbly. Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan. Bake at 350°F 12-15 minutes. Spoon pie filling evenly over crust. Sprinkle marshmallows and remaining crumbs over top. Return to oven 25 to 35 minutes more, or until topping is golden. Cut into bars when cool.
[Name] Ham With Spiced Cherry Sauce [AuthorId] 163112 [AuthorName] Elmotoo [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Ham With Spiced Cherry 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/74/72/picP0ekBM.jpg" [RecipeCategory] Healthy [Keywords] ["Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1/8", "5", "1/8", "1/2", "1/8", "2", "1/2"] [RecipeIngredientParts] ["ham", "water", "dark sweet cherries", "cinnamon", "cornstarch", "nutmeg", "sugar", "allspice", "white vinegar", "rose wine"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 331.9 [FatContent] 8.8 [SaturatedFatContent] 2.9 [CholesterolContent] 78.8 [SodiumContent] 2297.8 [CarbohydrateContent] 27.8 [FiberContent] 1.2 [SugarContent] 24.4 [ProteinContent] 34.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place ham slices in baking dish. Drain cherries and reserve syrup. Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices. Cook over medium heat, stirring constantly, until thick and clear. Add wine and cherries. Pour over ham slices and bake at 350F 45 minutes.
[Name] Cherry Cheddar Bread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Cherry Cheddar Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "High In...", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1 1/4", "1/2", "1", "1/2", "3", "3", "1 1/4", "1", "1 1/4"] [RecipeIngredientParts] ["flour", "milk", "sugar", "egg", "brown sugar", "baking powder", "sweet cherries", "salt", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3259.0 [FatContent] 107.2 [SaturatedFatContent] 44.1 [CholesterolContent] 402.5 [SodiumContent] 4560.5 [CarbohydrateContent] 494.2 [FiberContent] 12.3 [SugarContent] 230.9 [ProteinContent] 85.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine flour, sugar, brown sugar, baking powder and salt. Combine milk, egg and oil; pour over dry ingredients and stir just enough to dampen. Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4 inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick inserted near center comes out clean. Cool on rack 10 minutes; remove from pan. Cool completely before serving. Serve at room temperature, or toasted.
[Name] Almond Macaroon Cherry Pie [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Almond Macaroon Cherry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/8", "21", "1", "1/2", "1", "1/4", "1/2", "1", "1/4", "1/4", "1/8", "1"] [RecipeIngredientParts] ["salt", "cherry pie filling", "lemon juice", "cinnamon", "coconut", "milk", "butter", "sugar", "salt", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 497.1 [FatContent] 28.4 [SaturatedFatContent] 12.8 [CholesterolContent] 41.8 [SodiumContent] 248.3 [CarbohydrateContent] 56.1 [FiberContent] 5.5 [SugarContent] 10.1 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes. Meanwhile, combine all topping ingredients in medium bowl and mix until blended. Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven. Bake an additional 15 to 30 minutes, or until crust and topping are golden brown.
[Name] Hot Cherry Fruit Compote [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Hot Cherry Fruit Compote recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["16", "1", "16", "1/4", "16", "1/2", "20", "1", "11", "21", "1/3", "1/4", "1/4"] [RecipeIngredientParts] ["bing cherries", "lemon, rind of", "royal ann cherries", "butter", "brown sugar", "pineapple chunks", "curry powder", "mandarin orange sections", "cherry pie filling", "light raisins", "rum", "crystallized ginger"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 320.1 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.2 [SodiumContent] 63.3 [CarbohydrateContent] 64.3 [FiberContent] 2.7 [SugarContent] 39.5 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a buttered, large glass baking dish (9 X 13 or larger], arrange Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange sections, raisins and ginger. Sprinkle grated lemon rind over all. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit. Cover with pie filling and pour rum over all. Bake in 350F oven 45 minutes, or until hot and bubbly. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert.
[Name] Cajun Catfish [AuthorId] 37713 [AuthorName] kimbearly [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Cajun Catfish 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/74/76/d9DrKJ24TY6RqEtgIgYN_cajun-fried-catfish-2669.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/76/4ZAOffVCSYibWtY0EOev_cajun-fried-catfish-2686.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/76/4z1kIhuIRCiXNab8DqRE_cajun-fried-catfish-2664.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/76/ayLpXAEQ2a4UkqRYm8nj_cajun-fried-catfish-2661.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/76/picNt3SPL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/76/picg88E4G.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/76/pic5QX53H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/76/picjOupjY.jpg"] [RecipeCategory] Catfish [Keywords] ["Cajun", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1", "1/2", "1", "1/2", "1/4", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["catfish fillets", "cayenne pepper", "black pepper", "paprika", "white pepper", "salt", "thyme", "onion powder", "garlic powder"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 250.1 [FatContent] 13.3 [SaturatedFatContent] 2.6 [CholesterolContent] 87.5 [SodiumContent] 353.7 [CarbohydrateContent] 7.3 [FiberContent] 2.1 [SugarContent] 1.4 [ProteinContent] 25.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.
[Name] Dirty Rice [AuthorId] 275738 [AuthorName] tazdevilfan [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Dirty Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Beef Organ Meats [Keywords] ["Pork", "Rice", "Meat", "Cajun", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1/4", "1", "1", "1", "1", "1/2", "1 1/2", "1/2", "1/2", "2", "1", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["chicken fat", "black pepper", "chicken gizzard", "paprika", "pork", "dry mustard", "bay leaf", "cumin", "yellow onion", "thyme", "celery", "oregano", "bell pepper", "butter", "garlic clove", "Tabasco sauce", "chicken liver", "salt", "rice"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 744.6 [FatContent] 31.5 [SaturatedFatContent] 13.3 [CholesterolContent] 90.1 [SodiumContent] 1312.6 [CarbohydrateContent] 88.7 [FiberContent] 4.6 [SugarContent] 4.0 [ProteinContent] 25.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.
[Name] Fresh Peach Crisp [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:34:00Z [Description] I read the suggestions and comments in the reviews when I tried this recipe that I adopted from the RecipeZaar account in February 2005. Instead of all the flour, sugar, and cinnamon going into the topping, I increased the amounts of each and mixed some with the peaches. (Originally the recipe called for 1 cup each flour and (white) sugar and only 1/2 teaspoons cinnamon. I like cinnamon.) The result was a dessert with a nice consistency, not runny, and with the sweetness distributed throughout, not just in the topping. This fruity dessert is great served warm with vanilla ice cream. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/78/ZBj0XpuRneRxjllcCDku_DSC_0108.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/78/7fATzFiWRsWBtomuzIvq_Fresh%20Peach%20Crisp.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/78/pic6fflOe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/78/2sifPXIRSqmGf7I7gfgl_peach%20pie.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/78/p5UnLFyS9m38ya8PF0gM_peach%20pie.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/78/picWG1SrG.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/78/picg4bbxT.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Healthy", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "1 1/2", "1/4", "1 1/2", "1/2"] [RecipeIngredientParts] ["cinnamon", "all-purpose flour", "salt", "light brown sugar", "butter"] [AggregatedRating] 5.0 [ReviewCount] 22.0 [Calories] 520.6 [FatContent] 16.1 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 248.1 [CarbohydrateContent] 93.2 [FiberContent] 3.6 [SugarContent] 66.4 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place sliced peaches in a mixing bowl. Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl. Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside. Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture evenly over peaches in dish. Bake in a preheated 375 degree (Fahrenheit] oven for 45 minutes or until golden brown. Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.
[Name] Banana Custard Pudding [AuthorId] 193853 [AuthorName] MirandaLee [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H45M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Banana Custard Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1/4", "1/2", "1", "1/4", "1", "7", "9", "4"] [RecipeIngredientParts] ["sugar", "butter", "all-purpose flour", "vanilla extract", "cornstarch", "milk", "bananas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 197.6 [FatContent] 5.2 [SaturatedFatContent] 3.0 [CholesterolContent] 44.6 [SodiumContent] 48.3 [CarbohydrateContent] 36.1 [FiberContent] 1.2 [SugarContent] 25.2 [ProteinContent] 3.4 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, flour, and cornstarch in a medium mixing bowl. Mix well, and set aside. Pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg F. Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk. Cook, stirring constantly, until mixture thickens and coats the spoon. Remove from heat, and stir in butter and vanilla. Let cool to room temperature. Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers. Arrange half of banana slices over wafers; top with half of cooled custard. Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard. Chill thoroughly.
[Name] Barbecue Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "1", "2", "1", "1/4", "1", "2", "2", "1", "1/8"] [RecipeIngredientParts] ["tomato sauce", "paprika", "brown sugar", "dry mustard", "vinegar", "chili powder", "Worcestershire sauce", "green onions", "salt", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.0 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2548.4 [CarbohydrateContent] 37.3 [FiberContent] 5.6 [SugarContent] 25.4 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mix all ingredients together in a saucepan. Simmer 15 minutes, stirring occasionally. Serve immediately or refrigerate until ready to use.
[Name] Spareribs With Mustard Sauce [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Spareribs With Mustard Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["10", "1", "1", "1/3", "1", "1/3", "1", "1/4", "1/3", "1", "1/3"] [RecipeIngredientParts] ["brown sugar", "salt", "horseradish", "cumin", "yellow mustard", "black pepper", "white wine", "cayenne pepper", "honey", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2592.1 [FatContent] 175.6 [SaturatedFatContent] 63.5 [CholesterolContent] 685.7 [SodiumContent] 14783.4 [CarbohydrateContent] 80.6 [FiberContent] 6.2 [SugarContent] 63.0 [ProteinContent] 169.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dry Rub Seasonings: Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrigerated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid burning, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min].
[Name] Cajun Pork Roast [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Cajun Pork Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Cajun", "Weeknight", "Roast", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["10", "2", "1", "2 1/2", "3/4", NA, "1/2", "6", "1", "3", "1/2"] [RecipeIngredientParts] ["boneless boston pork roast", "onion", "dry mustard", "garlic", "seasoning salt", "tomato paste", "parsley", "brown sugar", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 9.0 [Calories] 1074.7 [FatContent] 71.8 [SaturatedFatContent] 26.4 [CholesterolContent] 324.9 [SodiumContent] 481.4 [CarbohydrateContent] 12.8 [FiberContent] 1.2 [SugarContent] 7.0 [ProteinContent] 89.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce, Worcestershire sauce, steak sauce and dry mustard (and seasoning salt to taste, if using]. Mix well. Make slits into roast and rub sauce well into and over the roast (a basting syringe works well to place sauce into slits]. Allow to sit in the refrigerator for 6 hours (or overnight]. TOMATO SAUCE: Mix tomato paste (thinned with 1/4 cup water or chicken broth], parsley, and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degrees. Brush with Tomato Sauce when done and serve. An adopted recipe.
[Name] Hearty Garden Broccoli Soup [AuthorId] 148316 [AuthorName] - Carla - [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Hearty Garden Broccoli Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Yam/Sweet Potato", "Potato", "Vegetable", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "6", "1", "6", "1/4", "2", "2", "4", NA] [RecipeIngredientParts] ["broccoli", "olive oil", "celery top", "chicken broth", "allspice", "onions", "watercress", "garlic cloves"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 253.7 [FatContent] 4.1 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 808.6 [CarbohydrateContent] 46.5 [FiberContent] 7.4 [SugarContent] 4.0 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] 11 cups [RecipeInstructions] Simmer the yams, covered, in two cups chicken broth 10 minutes or until soft; puree in food processor and set aside. In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown. Add celery. Saute a few minutes, add broccoli and remaining chicken broth. Simmer, covered, eight minutes or until tender-crisp. Stir in puree; add seasonings. Serve immediately. Garnish each portion with chopped watercress.
[Name] General Tso's Chicken (Le Piment Rouge) [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this General Tso's Chicken (Le Piment Rouge) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "2", "2", "2", "1", "1 1/2", "2", "2", "1", "1/4", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken legs", "sugar", "soy sauce", "gingerroot", "vinegar", "scallions", "cornstarch", "garlic", "soy sauce", "cornstarch"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 1182.9 [FatContent] 119.1 [SaturatedFatContent] 18.4 [CholesterolContent] 59.7 [SodiumContent] 849.1 [CarbohydrateContent] 15.4 [FiberContent] 0.8 [SugarContent] 7.5 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the best results use skinned deboned legs of capon.", "Cut the chicken into pieces no larger than 1 inch square.", "Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.", "Add chicken pieces and set aside for two hours.", "In a deep pot, heat the oil until it reaches 350 degrees.", "In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.", "Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.", "Continue until all pieces have been fried.", "Set oil and cooked chicken pieces aside.", "In a wok, on high heat, reheat two tablespoons of the reserved oil.", "Add prepared ginger, scallions, garlic and chili peppers.", "Stir to prevent burning.", "Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.", "Remove from the heat and stir sesame oil into the sauce.", "Spoon the mixture on to a hot platter and serve immediately with steamed rice." ]
[Name] Peanut Butter Pinwheels [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Peanut Butter Pinwheels recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "Nuts", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1/8", "1", "1/2"] [RecipeIngredientParts] ["mashed potatoes", "icing sugar", "salt", "peanut butter", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 72.5 [FatContent] 2.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 37.4 [CarbohydrateContent] 11.4 [FiberContent] 0.4 [SugarContent] 10.3 [ProteinContent] 1.4 [RecipeServings] 48.0 [RecipeYield] 48 candies [RecipeInstructions] In a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar, one cup at a time, beating after each addition. At first the mixture will be stiff and hard to handle but with beating it will become very runny. With the addition of the fourth cup, the mixture will firm up again. Turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick. Spread with half of the peanut butter. Roll up from the short side, jelly-roll fashion. Repeat with rest of fondant. Refrigerate until firm; slice 1/4 inch thick.
[Name] Hot Cross Buns [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] This recipe was adopted during the Great Adoption of February 2005. The ingredients have been rearranged to allow a better flow of ingredient list. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4 1/2", "1/3", "2", "1", "1/2", "1", "2", "1/4", "2", "2", "1/2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "quick-rising yeast", "salt", "nutmeg", "lemon, zest of", "water", "butter", "eggs", "cinnamon", "raisins", "milk", "icing sugar"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 168.9 [FatContent] 2.7 [SaturatedFatContent] 1.4 [CholesterolContent] 20.8 [SodiumContent] 122.4 [CarbohydrateContent] 33.4 [FiberContent] 1.1 [SugarContent] 13.8 [ProteinContent] 3.3 [RecipeServings] 24.0 [RecipeYield] 24 buns [RecipeInstructions] In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full. Brush tops with melted butter. Cover and let rise in a warm place until almost double, about 20 - 30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes. Combine icing sugar with milk until smooth; place in a piping bag or spoon on top of buns to make crosses.
[Name] Cream Cheese Crosses (icing for Hot Cross Buns) [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Cream Cheese Crosses (icing for Hot Cross Buns) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4"] [RecipeIngredientParts] ["cream cheese", "honey", "butter", "fresh lemon rind"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 29.2 [FatContent] 2.3 [SaturatedFatContent] 1.4 [CholesterolContent] 6.9 [SodiumContent] 18.6 [CarbohydrateContent] 2.0 [FiberContent] 0.0 [SugarContent] 1.9 [ProteinContent] 0.4 [RecipeServings] 18.0 [RecipeYield] 18 buns, icing for [RecipeInstructions] In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind. Refrigerate until ready to use. Make your favorite sweet bun recipe. Pipe mixture onto warm buns in the shape of crosses. Do not reheat once crosses are in place.
[Name] Vegetable Chili II [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT31M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Vegetable Chili II 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/74/89/picquVmVt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/74/89/picFh2vUd.jpg"] [RecipeCategory] Beans [Keywords] ["Vegetable", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "2", "1", "1", NA, "1", NA, "1", "1", "2", NA, "1"] [RecipeIngredientParts] ["olive oil", "kidney beans", "onion", "chili powder", "garlic", "cumin", "carrots", "dried oregano", "celery", "salt", "zucchini", "black pepper", "green pepper", "granulated sugar", "mozzarella cheese", "tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 226.8 [FatContent] 3.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 125.1 [CarbohydrateContent] 46.4 [FiberContent] 14.4 [SugarContent] 29.1 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.", "Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.", "Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.", "Microwave covered at High for 16 to 18 minutes or until zucchini is tender.", "Let stand, covered for 5 minutes.", "Season to taste with salt, pepper and pinch of sugar.", "Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve." ]
[Name] Maple Oatmeal Bread [AuthorId] 125325 [AuthorName] Liara [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H5M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Maple Oatmeal Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "3", "2", "1", "1", "1", "1", "1/3", "2"] [RecipeIngredientParts] ["rolled oats", "salt", "butter", "whole wheat flour", "boiling water", "quick-rising yeast", "milk", "egg", "maple syrup", "all-purpose flour"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 1442.5 [FatContent] 30.6 [SaturatedFatContent] 15.6 [CholesterolContent] 168.6 [SodiumContent] 2563.3 [CarbohydrateContent] 253.8 [FiberContent] 23.2 [SugarContent] 33.5 [ProteinContent] 45.5 [RecipeServings] 2.0 [RecipeYield] 2 loaves [RecipeInstructions] ["in a large mixing bowl, combine the rolled oats and butter.", "Pour boiling water over and stir until butter melts.", "Add scalded milk, maple syrup and salt.", "Let mixture cool slightly until warm to the touch (if using a thermometer, temperature should read 125 - 130 degrees].", "Stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until smooth.", "Stir in enough all-purpose flour to make a stiff dough.", "Turn out on floured board and knead, sprinkling surface with additional flour to prevent dough from sticking, until smooth and elastic, about 8 - 10 minutes.", "Shape into a ball and place a lightly buttered bowl; turn to coat dough on all sides with butter.", "Cover with a clean dry towel and let rise for 30 minutes.", "Punch down dough and divide in half.", "Shape into loaves and place in 2 greased 8 1/2 by 4 1/2 inch loaf pans.", "Brush tops of loaves with melted butter.", "Cover and let rise in a warm place until double in bulk -- about 35 - 45 minutes.", "Bake in an oven preheated to 375 degrees for 35 - 40 minutes or until done.", "Turn loaves out of pans and let cool on racks." ]
[Name] Herbed Pumpkin and Split Pea Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-13T21:34:00Z [Description] This is an adopted recipe - I love pumpkin soup, so I'm looking forward to making and editing this recipe! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", NA, "4", NA, "1", "1", "1", "1", "1/2", "1 -2", NA] [RecipeIngredientParts] ["salt", "fresh ground black pepper", "fresh pumpkin", "fresh basil", "dried basil", "yellow sweet onion", "fresh thyme", "half-and-half", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 179.4 [FatContent] 4.6 [SaturatedFatContent] 2.0 [CholesterolContent] 12.3 [SodiumContent] 241.5 [CarbohydrateContent] 25.6 [FiberContent] 5.6 [SugarContent] 6.2 [ProteinContent] 10.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin and remaining ingredients except for the parsley garnish. Simmer gently, partly covered, until peas and pumpkin are tender. Remove half of the soup from the pot and, either using a blender or immersion blender, puree half of the soup. Re-combine the pureed soup with the other half, and stir in 1/2 cup half and half. Season to taste with salt and pepper and serve hot, garnished with parsley.
[Name] Cucumber and Avocado Salad [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Cucumber and Avocado Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", NA, NA, "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["English seedless cucumber", "salt", "lettuce", "chili pepper", "avocado", "fresh lime juice", "fresh parsley", "onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 70.1 [FatContent] 5.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 4.5 [CarbohydrateContent] 6.8 [FiberContent] 3.0 [SugarContent] 2.4 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices. arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley. 6 servings.
[Name] Pork Chops and Sweet Potatoes [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Pork Chops and Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "1/2", "4", "1/2", "1/2", "1", "1", "1", "1/4", "1", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "currant jelly", "salt", "lemon juice", "pepper", "lemon", "flour", "dry mustard", "shortening", "paprika", "butter", "ginger"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 695.1 [FatContent] 30.7 [SaturatedFatContent] 11.3 [CholesterolContent] 152.6 [SodiumContent] 518.5 [CarbohydrateContent] 60.8 [FiberContent] 4.5 [SugarContent] 28.8 [ProteinContent] 44.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Boil sweet potatoes in water until tender, peel and slice. time will depend upon size of your sweet potatoes. Salt and pepper the chops and dredge in flour. Brown in shortening. In a bowl, melt butter. Stir in jelly, juices, and lemon rind. Add remaining ingredients, stirring to blend. Arrange potatoes and chops in a casserole dish and cover with 6 tablespoons sauce. Bake 30 to 40 minutes, basting occasionally.
[Name] Baked Apple with Maple Yogurt Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Baked Apple with Maple Yogurt 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/74/94/picAx1wQV.jpg" [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "1/3", "1/3", "1/4", "1/4", "2"] [RecipeIngredientParts] ["apples", "nutmeg", "brown sugar", "yogurt", "raisins", "maple syrup", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 237.4 [FatContent] 1.1 [SaturatedFatContent] 0.6 [CholesterolContent] 2.6 [SodiumContent] 21.1 [CarbohydrateContent] 59.6 [FiberContent] 4.3 [SugarContent] 50.4 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] A large, firm, tart apple is best. Use Ida Red or Northern Spy. A Cortland can be used. However, if you use a McIntosh, you must shorten the cooking time. Core apples and remove top inch of peel. Make a shallow out through skin around centre of each apple to prevent skin from bursting. Place apples upright in baking dish or pie plate. In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg. Spoon into centres of each apple. Add water to cover bottom of dish. Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick. Combine the yogurt and maple syrup to make the sauce. Pour over the baked apples.
[Name] Quick Spinach Salad with Sprouts [AuthorId] 64203 [AuthorName] Dine Dish [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Quick Spinach Salad with Sprouts recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1/4", "1", "2", NA, "2", NA, "2"] [RecipeIngredientParts] ["spinach", "water", "alfalfa sprout", "garlic", "feta cheese", "Dijon mustard", "sunflower seeds", "salt", "olive oil", "black pepper", "lemon juice"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 93.8 [FatContent] 7.7 [SaturatedFatContent] 1.7 [CholesterolContent] 5.6 [SodiumContent] 139.8 [CarbohydrateContent] 4.2 [FiberContent] 2.0 [SugarContent] 0.8 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice. Trim, wash and dry spinach. Tear into bite-sized pieces to make about 10 cups, lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and sunflower seeds. In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper. MIx well.
[Name] Pasta Al Pesto [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Pasta Al Pesto 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/74/96/picIt2BlP.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1/4", "3", NA, "2", NA, "3", "2", "2", "1/4", "1", "1/2 - 3/4"] [RecipeIngredientParts] ["pasta", "carrots", "fresh ground black pepper", "olive oil", "fresh ground black pepper", "zucchini", "fresh basil leaves", "garlic", "pine nuts", "olive oil", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 309.9 [FatContent] 14.0 [SaturatedFatContent] 2.5 [CholesterolContent] 7.3 [SodiumContent] 157.1 [CarbohydrateContent] 36.3 [FiberContent] 3.6 [SugarContent] 5.0 [ProteinContent] 11.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] PESTO: Place ingredients in bowl of food processor. Process until smooth, using rubber scraper to push down the sides occasionally. Variations: - add 3/4 c freshly grated Parmesan Cheese PASTA: Boil a large pot of water; cook pasta until al dente. While pasta is cooking, prepare pesto; set aside, covered. Steam carrots. Meanwhile, in skillet, heat oil. Add zucchini and peapods. Stir continuously until crisp/tender. When pasta is done, drain well; toss pesto with noodles until they are well coated. Then toss in vegetables. Garnish with pepper and cheese. VARIATIONS: - add 1/2 c Parmesan cheese to Pesto
[Name] Pasta with Herbed Ricotta and Pine Nuts [AuthorId] 86318 [AuthorName] mianbao [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Pasta with Herbed Ricotta and Pine Nuts recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1", "2", "1", "1/2", "1/2", "1", "1/2", "3/4", "1", "2"] [RecipeIngredientParts] ["pasta", "tarragon", "margarine", "lemon juice", "pine nuts", "lemon, rind of", "onion", "pepper", "ricotta cheese", "pepper", "fresh parsley"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 468.9 [FatContent] 24.2 [SaturatedFatContent] 6.0 [CholesterolContent] 23.5 [SodiumContent] 111.6 [CarbohydrateContent] 49.1 [FiberContent] 3.0 [SugarContent] 3.1 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika. Boil a large pot of warer; cook pasta until al dente. While pasta is cooking, in a small skillet, melt margarine. Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened. Set aside. In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts and onion. When pasta is done, drain well; toss with sauce. Top with freshly ground pepper and garnishes. VARIATIONS: - substitute raw cashews for pine nuts
[Name] Pasta with Ricotta-Walnut Sauce [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Pasta with Ricotta-Walnut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "1/4", "1/2", "1/2", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["pasta", "ricotta cheese", "parmesan cheese", "plain yogurt", "fresh parsley", "margarine", "fresh basil", "garlic", "black pepper", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 437.4 [FatContent] 20.1 [SaturatedFatContent] 5.9 [CholesterolContent] 25.2 [SodiumContent] 177.0 [CarbohydrateContent] 48.4 [FiberContent] 3.2 [SugarContent] 3.5 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.", "Boil a large pot of water; cook pasta until al dente.", "While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth.", "Stir in remaining ingredients.", "When pasta is done, drain well.", "Toss with sauce.", "Top with garnishes and serve immediately.", "VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such" ]
[Name] Macaroni and Cheese With Vegetables [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:34:00Z [Description] Great dish, that can be used as a side, or even as a main dish. Give it a try. I adopted this recipe in the recipe adoption and I sure am glad that I did. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/01/pickc2V1p.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "3", "1/4", "1", "1/4", "1/2", "2", "3/4", "1", "1/2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["bow tie pasta", "basil", "margarine", "paprika", "unbleached flour", "black pepper", "broccoli florets", "milk", "cheddar cheese", "mushroom", "parmesan cheese", "scallions", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 312.3 [FatContent] 14.2 [SaturatedFatContent] 5.8 [CholesterolContent] 53.4 [SodiumContent] 284.3 [CarbohydrateContent] 33.3 [FiberContent] 2.0 [SugarContent] 2.0 [ProteinContent] 13.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to boil; cook pasta until al dente. While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove from heat; add flour and stir until blended. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.
[Name] Herbed Macaroni Parmesan [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Herbed Macaroni Parmesan 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/75/02/pic2fcRVI.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "2 -3", "3", "1", "3/4", "2", "2"] [RecipeIngredientParts] ["macaroni noodles", "fresh basil", "butter", "fresh parsley", "parmesan cheese", "black pepper", "Italian plum tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 375.1 [FatContent] 14.9 [SaturatedFatContent] 8.9 [CholesterolContent] 39.4 [SodiumContent] 353.0 [CarbohydrateContent] 44.7 [FiberContent] 2.3 [SugarContent] 2.0 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Other possible additions:\r\n1 clove garlic (finely minced] sauteed with the tomatoes, sliced mushrooms, or steamed broccoli florets. Bring large pot of water to boil; cook pasta until al dente; drain well. In a skillet over medium heat melt the butter and saute the tomatoes for 4 minutes. Add the basil and parsley, stir, then add remaining ingredients and the hot noodles and toss to combine. Garnish with additions suggested above in step 1.
[Name] Sweet and Sour Tofu [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Sweet and Sour Tofu recipe from Food.com. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Soy/Tofu", "Tropical Fruits", "Beans", "Fruit", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["3 1/2", "1", "3", "1/3", "2", "2", "1", "2", "1", "2", "1", "2", "3/4", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["brown rice", "tomato paste", "rice vinegar", "honey", "soy sauce", "gingerroot", "cornstarch", "white pepper", "garlic", "carrots", "firm tofu", "tomatoes", "green bell pepper", "pineapple chunks", "onion", "toasted sesame seeds"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 722.9 [FatContent] 15.2 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 519.2 [CarbohydrateContent] 129.9 [FiberContent] 9.0 [SugarContent] 19.3 [ProteinContent] 19.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional Cook or reheat rice. In a small bowl, whisk together pineapple juice, vinegar, and soy sauce. Add cornstarch, stirring until smooth. Stir in remaining SAUCE ingredients. Set aside. In large skillet or wok, heat safflower oil on high. Saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. Stir sauce, pour over vegetables, stirring until sauce thickens. Gently fold in remaining ingredients. Heat through. Serve on hot rice. Top with garnish. 4 - 6 Servings. VARIATIONS: - add sliced mushrooms; saute with other vegetables
[Name] Mrs. Maline's Health Salad [AuthorId] 67243 [AuthorName] Scotty Callies Mom [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Mrs. Maline's Health Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3", "1/2", "1", "1", "2", "3/4", "1/2", "1/4"] [RecipeIngredientParts] ["head of cabbage", "water", "carrots", "green pepper", "onion", "cucumbers", "vinegar", "sugar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 371.8 [FatContent] 22.3 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 179.8 [CarbohydrateContent] 42.3 [FiberContent] 7.1 [SugarContent] 31.4 [ProteinContent] 4.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix liquids. Add vegetables and let stand in fridge overnight.
[Name] Zaney's Sesame Chicken [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:34:00Z [Description] This is a very easy and not too spicy dish. You could turn up the heat factor by adding more RedHot if you so desired. You could also make this on the stove instead of in the oven. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "3", "3", "3", "1", "2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "sugar", "flour", "salt", "pepper", "sesame seeds"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 256.6 [FatContent] 11.8 [SaturatedFatContent] 1.9 [CholesterolContent] 68.4 [SodiumContent] 751.8 [CarbohydrateContent] 8.4 [FiberContent] 0.5 [SugarContent] 3.2 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinate chicken breasts in sesame oil, RedHot sauce and sugar. Let sit, covered, in the fridge 30 minutes. Add salt and pepper to flour in a shallow dish. Dredge chicken in flour. Spray baking dish with Pam. Put the chicken in the baking dish and sprinkle with the sesame seeds if using. Bake at 350 for 30-40 minutes or until chicken juices run clear.
[Name] Nancy's Sesame Noodles (Cold) [AuthorId] 135566 [AuthorName] LainieBug [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Nancy's Sesame Noodles (Cold) recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "1/2", "3", "1", "2", "3", "1"] [RecipeIngredientParts] ["peanut butter", "sugar", "water", "Tabasco sauce", "soy sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 563.9 [FatContent] 22.6 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 158.6 [CarbohydrateContent] 72.1 [FiberContent] 5.7 [SugarContent] 5.2 [ProteinContent] 20.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook spaghetti, drain and rinse with cold water. Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tobasco to taste. Pour over spaghetti. Serve with Nancy's Sesame Chicken.
[Name] Creole Stuffed Eggplant (Aubergine) [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2000-03-13T21:34:00Z [Description] I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/07/picGHhMmp.jpg" [RecipeCategory] Vegetable [Keywords] ["Creole", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "1/4", "1/2", "1/2", "3", "1/4", "1", "1/2", "4", "2"] [RecipeIngredientParts] ["butter", "olive oil", "fresh basil", "onion", "fresh parsley", "celery", "dried thyme", "garlic cloves", "cayenne pepper", "green bell pepper", "butter", "eggplants"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 315.9 [FatContent] 19.9 [SaturatedFatContent] 11.4 [CholesterolContent] 46.0 [SodiumContent] 401.0 [CarbohydrateContent] 32.8 [FiberContent] 11.6 [SugarContent] 10.0 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Heat the butter and olive oil together in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the diced bell pepper and continue to saute until the onion is golden. In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/4\" all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally. Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece. Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed. Serve with a bit of grated Parmesan for garnish. Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.
[Name] Chicken Noodle Soup II [AuthorId] 86318 [AuthorName] mianbao [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Chicken Noodle Soup II 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/75/08/picL3bnBc.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1/4", "6", "1/4", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["chicken pieces", "rosemary", "hot water", "pepper", "celery", "salt", "carrot", "dried basil"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 240.1 [FatContent] 15.8 [SaturatedFatContent] 4.5 [CholesterolContent] 79.6 [SodiumContent] 97.4 [CarbohydrateContent] 3.6 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 19.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender.
[Name] Granny's Broth (Cawl Mam-gu) Welsh [AuthorId] 27678 [AuthorName] Sackville [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Granny's Broth (Cawl Mam-gu) Welsh recipe from Food.com. [Images] character(0) [RecipeCategory] Stocks [Keywords] ["Lamb/Sheep", "Meat", "Welsh", "European", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["best end of neck welsh lamb", "leeks", "swede", "parsley", "carrot", "flour", "potato"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 170.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 68.5 [CarbohydrateContent] 38.6 [FiberContent] 6.4 [SugarContent] 8.1 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.] Then add the carrots (cut in half], the swede (sliced] and the white of the leeks, and simmer gently for 2 - 2 1/2 hours. Add the potatoes (cut in four] and continue to simmer for another 30 minutes. When the potatoes are almost cooked, thicken with flour and a little water. Lastly, add the green of the leeks and parsley (chopped] and simmer for further 10 minutes and serve in basins while hot. Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.
[Name] Tregaron Granny's Broth (Cawl Mamgu Treagon) Welsh [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Tregaron Granny's Broth (Cawl Mamgu Treagon) Welsh recipe from Food.com. [Images] character(0) [RecipeCategory] Stocks [Keywords] ["Meat", "Welsh", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1", "1", "1/2", NA, "1/2"] [RecipeIngredientParts] ["bacon", "parsnip", "shin beef", "potato", "white cabbage", "leek", "carrot", "oatmeal", "swede"] [AggregatedRating] nan [ReviewCount] nan [Calories] 674.2 [FatContent] 51.6 [SaturatedFatContent] 17.1 [CholesterolContent] 77.1 [SodiumContent] 1012.5 [CarbohydrateContent] 36.6 [FiberContent] 9.0 [SugarContent] 10.5 [ProteinContent] 17.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Use a large saucepan and see that all the meat and vegetables are covered by water. Boil ingredients, except leek, together, and leave to simmer as long as you wish. Put the leek in 10 minutes before serving and let the cawl boil. Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking. Croeso Cymreig.
[Name] Brithyll a Chig Moch (Trout and Bacon) Welsh [AuthorId] 27678 [AuthorName] Sackville [CookTime] nan [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Brithyll a Chig Moch (Trout and Bacon) Welsh recipe from Food.com. [Images] character(0) [RecipeCategory] Trout [Keywords] ["Welsh", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", NA, NA, "1", NA, NA, NA] [RecipeIngredientParts] ["rainbow trout", "fresh sage", "fresh rosemary", "bacon", "fresh thyme", "butter", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.8 [FatContent] 10.2 [SaturatedFatContent] 3.4 [CholesterolContent] 15.4 [SodiumContent] 188.8 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve. Serve with boiled potatoes and plain fresh vegetables. This dish used to be baked in an open fire with the fish encased in mud. Anthony Crowter, Cae Nest Hall Hotel, Llanbedr Merionnydd, N. Wales
[Name] Fnllyn Bara Lawr a Oen Cymraig Alewn Crwstyn - Welsh [AuthorId] 27678 [AuthorName] Sackville [CookTime] PT1H5M [PrepTime] PT25M [TotalTime] PT1H30M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Fnllyn Bara Lawr a Oen Cymraig Alewn Crwstyn - Welsh recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Welsh", "European", "Weeknight", "< 15 Mins", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "12", "3", NA, "4", NA, "1", "1/2", "4", "1", "2"] [RecipeIngredientParts] ["loin lamb", "onions", "parsley", "mushroom pieces", "milk", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 702.8 [FatContent] 48.7 [SaturatedFatContent] 17.9 [CholesterolContent] 83.9 [SodiumContent] 476.9 [CarbohydrateContent] 40.0 [FiberContent] 3.3 [SugarContent] 2.5 [ProteinContent] 24.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lamb and Laverbread Roll. Skin and bone the loin of lamb. Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread, chopped parsley. Mix to a smooth consistency with a little milk, then season. Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430°F for 30 minutes. Cool and drain the loin, roll out the pastry into a rectangle 5/16\" thick. Spread the pastry with the remainder of the stuffing, leaving a 2\" margin all around. Place the cold loin in the pastry, egg wash the margin. Completely envelope the meat in the pastry and seal. Turn it over, place onto a greased baking sheet with the folds underneath. Egg wash it and decorate as required. Bake it in an oven of 425°F for 30 minutes. Garnish with parsley and sliced tomatoes. Serve with braised leeks, jacket potatoes, and brown sauce. Cardiff College of Food Technology.
[Name] Cawl Cennin a Hufen - Welsh Cream of Leek Soup [AuthorId] 64642 [AuthorName] Molly53 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Cawl Cennin a Hufen - Welsh Cream of Leek Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Welsh", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/4", "5", "2", "1", "1/4", NA, "1", "5"] [RecipeIngredientParts] ["leeks", "butter", "parsley", "onion", "head of celery"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 166.0 [FatContent] 12.6 [SaturatedFatContent] 7.8 [CholesterolContent] 39.5 [SodiumContent] 84.2 [CarbohydrateContent] 12.9 [FiberContent] 2.0 [SugarContent] 3.9 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.", "Melt the butter and cook the vegetables under cover without browning them.", "Add the stock and bring to a low boil; simmer for 1 hour, skimming if necessary.", "Rub the soup through a sieve or whirl in a blender.", "Reheat the soup, stir in the parsley, minced green of leeks, and diced meat (if used].", "Season with salt and pepper.", "Stir in the cream, correct seasoning, and serve garnished with croutons." ]
[Name] Pastai Persli (Parsley Pie) Welsh [AuthorId] 27678 [AuthorName] Sackville [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Pastai Persli (Parsley Pie) Welsh recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Welsh", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1/2", NA, "2"] [RecipeIngredientParts] ["parsley", "flour", "bacon", "milk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.1 [FatContent] 19.9 [SaturatedFatContent] 6.5 [CholesterolContent] 123.9 [SodiumContent] 320.2 [CarbohydrateContent] 16.7 [FiberContent] 1.1 [SugarContent] 0.2 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cold boiled bacon may be used instead of steaky bacon. Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven. Gas Mark 6 (400F] for 15 minutes. Blend the flour with a little milk. Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley. Put the bacon (lightly fried if you are using steaky] into the pastry case and pour over the egg mixture. Bake at Gas Mark 3 (325F] for 30-35 minutes.
[Name] Bara Brith (Currant Bread) Welsh [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:34:00Z [Description] Make and share this Bara Brith (Currant Bread) Welsh recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Welsh", "European", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/4", "2", "4", "6", "1", "1", "1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["salt", "water", "fresh yeast", "mixed spice", "demerara sugar", "plain flour", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.4 [FatContent] 12.8 [SaturatedFatContent] 4.8 [CholesterolContent] 34.2 [SodiumContent] 310.5 [CarbohydrateContent] 68.3 [FiberContent] 2.3 [SugarContent] 20.1 [ProteinContent] 7.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC]
[Name] Pice Bach (Welsh Cakes) Welsh [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Pice Bach (Welsh Cakes) Welsh 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/75/17/picJaSlRd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/17/picsQzTlx.jpg"] [RecipeCategory] Dessert [Keywords] ["Welsh", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "6", "1", "4", "1", "2", "4", NA, "4"] [RecipeIngredientParts] ["plain flour", "caster sugar", "baking powder", "currants", "mixed spice", "eggs", "margarine", "milk"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 587.8 [FatContent] 28.6 [SaturatedFatContent] 8.9 [CholesterolContent] 61.1 [SodiumContent] 199.3 [CarbohydrateContent] 75.4 [FiberContent] 2.5 [SugarContent] 31.0 [ProteinContent] 8.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sift the flour, baking powder, and mixed spice; rub in the margarine and lard; add the sugar, currants and beaten egg. Mix in milk to make a stiff dough and roll out 1/4-inch thick. Cut into 2-inch rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side. British Cookery (BTA/BFPC].
[Name] Tarten Riwbob (Rhubarb Tart) Welsh [AuthorId] 71324 [AuthorName] -Sylvie- [CookTime] PT1H5M [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:35:00Z [Description] I adopted this recipe from recipezaar, because it didn't have a loving home and I thought it sounded like a nice pie. I haven't made it yet, but will try to some time soon so that I can adjust and update the recipe should it need it. 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/75/18/picwTHqSp.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/18/picacpXI0.jpg"] [RecipeCategory] Dessert [Keywords] ["Welsh", "European", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, "4", "8", "1", "4", "1", "1", NA] [RecipeIngredientParts] ["rhubarb", "water", "sugar", "flour", "cinnamon", "mixed spice", "sugar", "water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 312.4 [FatContent] 14.6 [SaturatedFatContent] 7.1 [CholesterolContent] 15.4 [SodiumContent] 3.0 [CarbohydrateContent] 42.2 [FiberContent] 2.0 [SugarContent] 18.4 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes. Oven control: Gas mark 6 (400F] for 20 minutes, then down to Gas Mark 4 (350F] to finish. All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used. Croeso Cymreig.
[Name] Teisen Sir Fon (Anglesey Cake) Welsh [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT4H40M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Teisen Sir Fon (Anglesey Cake) Welsh recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Welsh", "European", "Weeknight", "Oven"] [RecipeIngredientQuantities] ["10", "1", "4", "1", "1", "3", "4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "treacle", "mixed spice", "ginger", "sugar", "egg", "milk", "bicarbonate of soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 500.7 [FatContent] 23.3 [SaturatedFatContent] 9.3 [CholesterolContent] 56.2 [SodiumContent] 167.5 [CarbohydrateContent] 65.6 [FiberContent] 2.8 [SugarContent] 14.9 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cream the sugar and fat. Mix in the egg and add the remainder of the ingredients, having desolved the bicarbonate in the milk. Bake in a greased tin for about 3/4 hour in a moderately hot oven. Gas control, Gas MArk 5 (375F]. Alternate: 3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit. Rub the butter into the flour, add sugar, baking powder and well beaten eggs and milk if necessary - it must be kept fairly stiff. This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes. Cut in half, spread with butter and eat hot. Oven control, Gas Mark 5 (375F]. Croeso Cymreig.
[Name] Tiessennau Mel (honey Cakes) Welsh [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2000-03-13T21:35:00Z [Description] This is an adopted recipe and after trying it out, I must say I was very surprised on how good it tastes! Kinda homey. I don't dredge it with sugar before or after baking as I don't really need the extra bit of sugar. I used Wildflower honey. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/20/EEMcTSa7S4SyAAHJPmGx-patricia-shea-welsh-honey-cakes-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/20/picdfEXJH.jpg"] [RecipeCategory] Dessert [Keywords] ["Welsh", "European", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "1", "4", "4", NA, "1", "2 -3", "1/2"] [RecipeIngredientParts] ["honey", "bicarbonate of soda", "cinnamon", "butter", "margarine", "brown sugar", "caster sugar", "egg", "milk", "flour"] [AggregatedRating] 4.5 [ReviewCount] 6.0 [Calories] 83.8 [FatContent] 3.3 [SaturatedFatContent] 2.0 [CholesterolContent] 14.5 [SodiumContent] 52.2 [CarbohydrateContent] 12.7 [FiberContent] 0.3 [SugarContent] 6.8 [ProteinContent] 1.1 [RecipeServings] 30.0 [RecipeYield] 30-36 little cakes [RecipeInstructions] Preheat oven - Gas mark 6 (400F] or 7 (425F] or 200°C If you are using a fan oven, reduce by 25°C. Grease your patty tins. Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar until fluffy. Separate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with caster sugar. Bake in a hot oven for 20 minutes. Watch these little fellows carefully. They brown rather quickly. When ready sprinkle a little more sugar. Croeso Cymreig.
[Name] Coygimwch Dell Patagonia (Prawn Patagonia) Welsh [AuthorId] 27678 [AuthorName] Sackville [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Coygimwch Dell Patagonia (Prawn Patagonia) Welsh recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Welsh", "European", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["cauliflower", "tomato ketchup", "thick bechamel sauce", "bay leaf", "turmeric", "caerphilly cheese", "mustard powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.6 [FatContent] 11.5 [SaturatedFatContent] 6.9 [CholesterolContent] 76.5 [SodiumContent] 203.0 [CarbohydrateContent] 3.8 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook small cauflower untill the florettes are soft, but still firm. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot. Make a pint of Bechamel sauce using Welsh butter to Panada consistency. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled] and heat gently. Do not boil. Pour the mixture over the cauliflower and grill until golden brown. pipe creamed potatoes around the individual portions.
[Name] Peach Walnut Spice Cake [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Peach Walnut Spice Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "2 1/2", "3/4", "1/2", "1/2", "4", "2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "molasses", "flour", "baking soda", "nutmeg", "sugar", "eggs", "salt", "cinnamon", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.8 [FatContent] 12.9 [SaturatedFatContent] 5.8 [CholesterolContent] 90.8 [SodiumContent] 261.1 [CarbohydrateContent] 46.8 [FiberContent] 1.5 [SugarContent] 24.1 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Cream butter and sugars until light and fluffy. Beat in eggs, then add molasses; beating thoroughly. Peel and chop peaches and stir into mixture. Combine remaining ingredients and stir into creamed mixture until smooth. Pour into greased and floured 9 inch square pan. Bake at 350 degrees for 40 to 50 minutes or until pick inserted into center comes out dry. Cut into squares and top with whipped cream and peach slices if desired.
[Name] Deep Dish Peach Pie [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Deep Dish Peach Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/4", "1 1/2", "1/4", "1 1/4", "3", "2", "4", "1/8", "1"] [RecipeIngredientParts] ["lemon juice", "cinnamon", "nutmeg", "sugar", "flour", "sugar", "butter", "salt", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 332.1 [FatContent] 17.0 [SaturatedFatContent] 10.5 [CholesterolContent] 56.0 [SodiumContent] 88.7 [CarbohydrateContent] 46.0 [FiberContent] 1.4 [SugarContent] 41.7 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream. Preheat oven to 450 degrees
[Name] Fruit Preserve Bars [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Fruit Preserve Bars recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/25/piczVzeOd.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Apple", "Fruit", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/2", "1/2", "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["butter", "brown sugar", "flour", "baking soda", "oats"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 257.6 [FatContent] 11.0 [SaturatedFatContent] 6.1 [CholesterolContent] 24.4 [SodiumContent] 112.5 [CarbohydrateContent] 37.0 [FiberContent] 1.9 [SugarContent] 18.5 [ProteinContent] 3.5 [RecipeServings] 20.0 [RecipeYield] 20 bars [RecipeInstructions] ["Cream the butter and the brown sugar together.", "Add the flour and the baking soda; mix well. Blend in extract.", "Stir in oats.", "Spread mixture in bottom of greased 13x9 inch pan.", "Spread with preserves to within 1/2 inch of outer edge of pan.", "Sprinkle with almonds.", "Bake at 375 degrees for 22 to 25 minutes.", "Cool and cut into bars.", "Preheat oven to 350 degrees", "Grease 13x9 inch pan", "Note 1: Experiment with different flavor combinations of extract, nuts and preserves.", "Note 2: Oats can be old-fashioned or quick, but not instant." ]
[Name] Old Fashioned Rice Pudding [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Old Fashioned Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Rice", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/3", "1", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["rice", "milk", "sugar", "butter", "cornstarch", "vanilla", "salt", "eggs"] [AggregatedRating] 3.0 [ReviewCount] 6.0 [Calories] 202.1 [FatContent] 6.2 [SaturatedFatContent] 3.1 [CholesterolContent] 116.2 [SodiumContent] 211.0 [CarbohydrateContent] 31.3 [FiberContent] 0.2 [SugarContent] 16.9 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Separate eggs (whites will not be used] and beat yolks. Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. Blend with the remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Serve warm or cold, plain or with favorite topping. Optional: One or more of the following ingredients can be added after the egg yolks and before final cooking. 1/2 c Raisins 1/2 c Chopped Nuts 1/2 c Chopped Apples 1 t Cinnamon
[Name] Pineapple Butterscotch Cake [AuthorId] 102135 [AuthorName] icetea [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Pineapple Butterscotch Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Weeknight", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["pineapple", "instant butterscotch pudding mix"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 75.3 [FatContent] 3.1 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 9.8 [CarbohydrateContent] 11.9 [FiberContent] 0.5 [SugarContent] 10.6 [ProteinContent] 0.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees Grease and flour 13x9 inch pan Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup for all or part of the liquid. Stir in remaining pineapple. Pour into greased and floured 13x9 inch pan. Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes.
[Name] Microwaved Norwegian Baked Apples [AuthorId] 129958 [AuthorName] Bobtail [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:35:00Z [Description] I have not tried this recipe yet. It was adopted from the Recipezaar Chef! I will update this description as soon as I try it! Thanks for checking this out! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/28/picJpGkNa.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/28/picWFCAeI.jpg"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Norwegian", "Scandinavian", "European", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "4", "1/2", "1/3", "1/8", "1/4"] [RecipeIngredientParts] ["red baking apples", "brown sugar", "cinnamon", "pecans", "nutmeg", "raisins"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 152.8 [FatContent] 6.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 4.5 [CarbohydrateContent] 24.9 [FiberContent] 3.0 [SugarContent] 19.6 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] in 8 inch microwave safe dish. Combine remaining ingredients; spoon equal portions into and over each apple half. Microwave on high 5 to 6 minutes, rotating dish after 3 minutes (or use turntable]. Cover with plastic wrap and let stand 3 minutes. Note: Time based on 650 watt oven, adjust time for different wattage oven.
[Name] Pennsylvania Dutch Shoo Fly Pie [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Pennsylvania Dutch Shoo Fly Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pennsylvania Dutch", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "3/4", "1/8", "1/8", "1/8", "1/2", "3/4", "1/4", "1/2", "2"] [RecipeIngredientParts] ["molasses", "baking soda", "boiling water", "nutmeg", "ground ginger", "ground cloves", "cinnamon", "flour", "salt", "brown sugar", "butter"] [AggregatedRating] 4.5 [ReviewCount] 10.0 [Calories] 301.7 [FatContent] 11.0 [SaturatedFatContent] 3.9 [CholesterolContent] 31.2 [SodiumContent] 303.6 [CarbohydrateContent] 48.6 [FiberContent] 1.2 [SugarContent] 25.0 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line 9-inch pie plate with pastry. Mix molasses and egg yolk. Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees F. 15 minutes, then reduce heat to 350 degrees F. and bake 20 minutes longer. Cool and serve.
[Name] Chocoholics Cookies [AuthorId] 37036 [AuthorName] Kim D. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Chocoholics Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Weeknight", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4", "3", "12", "1/2", "3", "1/4", "3", "6", "1 1/2", "8", "4", "8", "1 1/2", "6", "4"] [RecipeIngredientParts] ["flour", "baking powder", "unsalted butter", "salt", "margarine", "instant espresso", "pecan halves", "eggs", "walnut halves", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.1 [FatContent] 17.9 [SaturatedFatContent] 7.1 [CholesterolContent] 18.5 [SodiumContent] 41.5 [CarbohydrateContent] 18.0 [FiberContent] 3.6 [SugarContent] 6.6 [ProteinContent] 4.5 [RecipeServings] 50.0 [RecipeYield] 50 one-ounce cookies [RecipeInstructions] in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling] water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn] Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins.
[Name] Bogus Cookies [AuthorId] 41984 [AuthorName] Chicagopm [CookTime] PT16M [PrepTime] PT0S [TotalTime] PT16M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Bogus Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "2", "2", "4", "24", "2", "8", "4", "3", "5"] [RecipeIngredientParts] ["butter", "salt", "sugar", "baking powder", "brown sugar", "baking soda", "eggs", "chocolate chips", "vanilla", "flour", "oatmeal"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 152.4 [FatContent] 8.1 [SaturatedFatContent] 3.8 [CholesterolContent] 16.7 [SodiumContent] 104.2 [CarbohydrateContent] 19.2 [FiberContent] 1.2 [SugarContent] 12.0 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 112 cookies [RecipeInstructions] Cream butter and sugar. Mix oatmeal, salt, baking powder and baking soda then add to butter/sugar mixture. Mix well and add chocolate and nuts. Make golf ball sized cookies and place 2-inches apart on ungreased cookie sheet. Bake at 375° for 16 minutes.
[Name] Streusel Cream Peach Pie [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2000-03-13T21:35:00Z [Description] This is one of the Recipezaar recipes I 'adopted' a couple of years ago. After receiving a review, I decided to try the pie myself, and WOW,it's delicious! I prepared a homemade pie shell using real butter, and used a 1 lb. bag of frozen peaches. (Thawed and well-drained.) A heavenly aroma filled the whole house as the pie was baking, and the family and I could hardly wait for it to cool down to try a slice! Do try this; you won't be disappointed! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/32/picA3J0s1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/32/picCM3SCU.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Low Protein", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "10", "1/2", "1/2", "1", "2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["sugar", "nutmeg", "egg", "brown sugar", "butter", "flour"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 336.0 [FatContent] 15.4 [SaturatedFatContent] 6.5 [CholesterolContent] 45.9 [SodiumContent] 170.6 [CarbohydrateContent] 47.3 [FiberContent] 2.9 [SugarContent] 29.5 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Slice peaches and place in the pie shell. Sprinkle with 1/2 cup sugar and nutmeg. Beat egg and cream together and pour over peaches. Mix together brown sugar, butter and flour until crumbly (don't overmix]. Sprinkle crumb mixture over peaches. Bake at 425 degrees for about 30 to 35 minutes, or until lightly browned. Serve slightly warm, either alone or topped with ice cream, whipped topping or sour cream.
[Name] Butternut Cake [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:35:00Z [Description] I adopted this recipe in the RecipeZaar recipe adoption. Although I have not made it yet, Susie in Tx has and she made some great suggestions in her review. Please take a look and give this cake a try. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "3", "1/4", "1", "1", "3", "3", NA, "8", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "salt", "baking soda", "buttermilk", "flour", "cream cheese", "butter", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 717.9 [FatContent] 33.2 [SaturatedFatContent] 17.1 [CholesterolContent] 119.0 [SodiumContent] 500.2 [CarbohydrateContent] 99.6 [FiberContent] 1.9 [SugarContent] 72.5 [ProteinContent] 8.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans of butter. Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix soda and salt into buttermilk until foamy. Add alternately with flour. Add 3 teaspoons flavoring. Pour into prepared pans and bake until done, 20 to 25 minutes. For icing. Beat cream cheese and butter until smooth. Add box of powdered sugar and beat well. Add butternut flavoring and blend. Stir in chopped pecans. Spread thinly between layers and cover cake completely with icing.
[Name] Fresh Pear and Apple Pie [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Fresh Pear and Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Pears", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1/2", "4", "1/4", "2", "2", "2/3", "1", "1/4"] [RecipeIngredientParts] ["apples", "cinnamon", "pears", "nutmeg", "lime juice", "butter", "brown sugar", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 349.0 [FatContent] 9.9 [SaturatedFatContent] 3.9 [CholesterolContent] 10.2 [SodiumContent] 129.8 [CarbohydrateContent] 67.1 [FiberContent] 6.1 [SugarContent] 44.2 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees apples and pears. Place in large bowl and toss with lime juice. Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl. Toss with apple and pear slices until coated. Turn into a 9x1-1/2 inch deep dish pie plate. Dot with butter. Roll out pastry for top crust. Cut slits to vent steam during baking and place over filling. Seal and flute edges. Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.
[Name] Crumb-nut Cheesecake Crust [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Crumb-nut Cheesecake Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1/4", "3/4", "1/4"] [RecipeIngredientParts] ["pecans", "confectioners' sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.3 [FatContent] 15.1 [SaturatedFatContent] 3.9 [CholesterolContent] 10.2 [SodiumContent] 70.6 [CarbohydrateContent] 14.2 [FiberContent] 1.4 [SugarContent] 2.9 [ProteinContent] 1.7 [RecipeServings] 12.0 [RecipeYield] 1 cheesecake crust for springform pan [RecipeInstructions] Chop nuts very finely in food grinder or food processor (or put in a plastic zipper storage bag and roll over with a rolling pin to crush nuts.] Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Proceed with your favorite cheesecake recipe. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used instead of vanilla wafers.
[Name] Pastry Cheesecake Crust [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Pastry Cheesecake Crust 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/75/36/DVFuwADgRMJcFc1VPIlo_1546649297049-1725470903.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "1/3", "1 1/4", "1"] [RecipeIngredientParts] ["butter", "egg", "sugar", "flour", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1442.0 [FatContent] 67.8 [SaturatedFatContent] 40.6 [CholesterolContent] 374.0 [SodiumContent] 663.6 [CarbohydrateContent] 186.2 [FiberContent] 4.2 [SugarContent] 67.4 [ProteinContent] 23.1 [RecipeServings] nan [RecipeYield] 1 pie crust [RecipeInstructions] Mix butter, egg, flour and salt well but lightly, until dough forms. Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake at 450 deg F for 5 minutes. Cool and fill.
[Name] Graham Cracker Cheesecake Crust [AuthorId] 59780 [AuthorName] Pamela [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 2000-03-13T21:35:00Z [Description] I adopted this recipe from the Recipezaar account. I had already made it and I knew it was a winner! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/37/pic5CrzGw.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/37/picz5dsvA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/37/picNsgUW6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/37/picIbdnyB.jpg"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/3"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 32.0 [Calories] 166.6 [FatContent] 9.2 [SaturatedFatContent] 5.1 [CholesterolContent] 20.3 [SodiumContent] 142.7 [CarbohydrateContent] 20.4 [FiberContent] 0.4 [SugarContent] 13.2 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] 1 crust [RecipeInstructions] Preheat oven to 350°F. Mix all ingredients together and press evenly across bottom of a inch springform pan. Bake for 8 to 10 minutes; cool and fill.
[Name] Cold Clam Dip [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Cold Clam Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "1/8", "6", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["clams", "pepper", "Philadelphia Cream Cheese", "Worcestershire sauce", "lemon juice", "garlic", "salt", "Tabasco sauce"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 208.7 [FatContent] 15.3 [SaturatedFatContent] 8.3 [CholesterolContent] 67.9 [SodiumContent] 862.9 [CarbohydrateContent] 4.9 [FiberContent] 0.0 [SugarContent] 1.6 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip.
[Name] Debbie's Chalupa Dip [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2000-03-13T21:35:00Z [Description] This is a recipe that I adopted from the Zaar account. It's a lot like a layered dip that my family has always made. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/39/picEtlGNq.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "3", "1/2", "2", "1", "1/2", "1/2", "1/4", "3", "8", "8"] [RecipeIngredientParts] ["avocados", "mayonnaise", "lemon juice", "salt", "green onion", "pepper", "tomatoes", "sour cream", "cheddar cheese"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 726.9 [FatContent] 54.3 [SaturatedFatContent] 22.5 [CholesterolContent] 90.7 [SodiumContent] 1932.4 [CarbohydrateContent] 42.4 [FiberContent] 19.0 [SugarContent] 8.3 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.
[Name] Salsa Dip II [AuthorId] 157425 [AuthorName] lauralie41 [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Salsa Dip II 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/75/40/picnKqsIJ.jpg" [RecipeCategory] Sauces [Keywords] ["Mexican", "Vegan", "Free Of...", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["tomatoes", "olive oil", "green onions", "vinegar", "black olives", "green chili"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 123.4 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 25.0 [CarbohydrateContent] 21.2 [FiberContent] 4.9 [SugarContent] 10.2 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix; refrigerate at least 1 hour (better overnight]. Serve with tortilla chips.
[Name] Madras Dip [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Madras Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", NA, "1"] [RecipeIngredientParts] ["eggs", "green peppers", "sour cream", "celery", "curry powder", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.0 [FatContent] 27.0 [SaturatedFatContent] 15.8 [CholesterolContent] 156.3 [SodiumContent] 100.8 [CarbohydrateContent] 7.4 [FiberContent] 1.2 [SugarContent] 0.7 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips.
[Name] Curry Dip II [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Curry Dip II 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/75/42/picmeBNq9.jpg" [RecipeCategory] < 60 Mins [Keywords] ["Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "3", NA, NA] [RecipeIngredientParts] ["mayonnaise", "black pepper", "Worcestershire sauce", "curry powder", "green onions", "crazy salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 8.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 1.8 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 0.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled.
[Name] Artichoke Dip (Caponata) [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:35:00Z [Description] I was very pleased to adopt this recipe as a homeless Recipezaar orphan; as it is something I have been making for a few years now. I first encountered it in a gift basket from our local Italian gourmet shop. With only four ingredients, it was easily reconstructed. Proportions of all the ingredients can be varied according to your taste; but be sure to use genuine Parmigiano-Reggiano only. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/43/picNbLZuk.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1/4", "1"] [RecipeIngredientParts] ["parmesan cheese", "artichoke hearts", "mayonnaise", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 54.4 [FatContent] 3.6 [SaturatedFatContent] 2.2 [CholesterolContent] 11.0 [SodiumContent] 191.2 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine Parmesan cheese and mayonnaise. Add the finely minced garlic. Add the drained and coarsely chopped artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350°F oven or until cheese is melted. (Do not heat in microwave]. Serve with chips or as a spread on french bread.
[Name] Pimiento Cheese [AuthorId] 209255 [AuthorName] Saturn [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-13T21:35:00Z [Description] This is an adopted recipe from the RecipeZaar account. Updated May 30, 2006. I have made some changes to the recipe. I added some flavour and subtracted some sugar. I like it this way. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/45/pic6JJoi8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/45/pichC3qDJ.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/45/picxeuc49.jpg"] [RecipeCategory] Cheese [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "2", "1/4", "1", "1", "4", "1"] [RecipeIngredientParts] ["egg", "sugar", "water", "vinegar", "cheddar cheese", "pimiento", "cayenne", "Worcestershire sauce", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 551.8 [FatContent] 39.9 [SaturatedFatContent] 24.6 [CholesterolContent] 211.7 [SodiumContent] 763.7 [CarbohydrateContent] 15.7 [FiberContent] 0.5 [SugarContent] 14.0 [ProteinContent] 31.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Stir with a wire whisk. Usually takes about 5 minutes. You'll know when it is ready as it will be frothy and a lemon yellow colour. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Stir in cayenne, Worcestershire sauce, hot sauce and garlic. Adjust to taste. Chill until ready to use.
[Name] Kitchenaid Pie Pastry [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Kitchenaid Pie Pastry recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2 1/4", "2", "3/4", "5"] [RecipeIngredientParts] ["salt", "flour", "butter", "margarine", "shortening", "water"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 1293.3 [FatContent] 89.8 [SaturatedFatContent] 26.7 [CholesterolContent] 30.5 [SodiumContent] 1268.0 [CarbohydrateContent] 107.3 [FiberContent] 3.8 [SugarContent] 0.4 [ProteinContent] 14.7 [RecipeServings] 2.0 [RecipeYield] 2 crusts [RecipeInstructions] Sift flour and salt into bowl. Cut shortening and butter into 4 to 5 pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds. Add water, a tablespoon at a time, until all particles are moistened. Use only enough water to make pastry form a ball. Watch dough closely as over mixing will result in a tough crust. Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between pieces of waxed paper. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges. Fill and bake as desired. For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F for 8 to 10 minutes until light brown. Cool completely before filling. HINT: I also chill the wax paper and rolling pin.
[Name] Lois's Magic Lemon Pie [AuthorId] 125325 [AuthorName] Liara [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Lois's Magic Lemon Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["15", "1", "1/2", "2", "2", "4", "1/4", "18", "1/3", "1/4", "1/8"] [RecipeIngredientParts] ["sweetened condensed milk", "lemon, zest of", "lemon juice", "sugar", "cream of tartar", "graham cracker squares", "sugar", "butter", "margarine", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 482.6 [FatContent] 20.4 [SaturatedFatContent] 11.1 [CholesterolContent] 90.1 [SodiumContent] 335.0 [CarbohydrateContent] 69.1 [FiberContent] 1.0 [SugarContent] 53.8 [ProteinContent] 8.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven temperature to 325 degrees. In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled crust. Add cream of tartar to the egg whites and beat until almost stiff. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling. Bake at 325 until lightly browned, about 15 minutes. Cool thoroughly. Hint: try to get the crust thickness very even and not too thick.
[Name] Bishop Pie [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Bishop Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "1 1/2", "3", "8", "3"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "flour", "pecans", "instant chocolate pudding mix", "cream cheese", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 465.1 [FatContent] 30.4 [SaturatedFatContent] 14.7 [CholesterolContent] 65.1 [SodiumContent] 454.8 [CarbohydrateContent] 43.7 [FiberContent] 2.2 [SugarContent] 19.5 [ProteinContent] 6.4 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a thick paste is formed, with no flour lumps. Press into bottom of a 13x10 baking pan and bake 15 min at 375F. Cool. Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon into cooled crust, then smooth with spatula. Combine pudding and milk in the mixing bowl used for the first filling. Beat well, then pour over the cream cheese layer. As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2\" layer above the chocolate. Sprinkle with remaining pecans and chill for at least 3 hours.
[Name] Chocolate Fudge Ice Cream Pie [AuthorId] 179133 [AuthorName] flower7 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2000-03-13T21:35:00Z [Description] I originally adopted this recipe from the Recipezaar account. It was called Classic Mud Pie but I changed it into my own recipe and it is no longer that 'classic' mud pie, so the name has been updated as well. Cook time does not include freezing time. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "< 30 Mins", "Freezer"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["butter", "heavy cream", "cookies & cream ice cream", "chocolate ice cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 440.5 [FatContent] 29.6 [SaturatedFatContent] 15.4 [CholesterolContent] 43.3 [SodiumContent] 216.7 [CarbohydrateContent] 43.6 [FiberContent] 2.6 [SugarContent] 32.4 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes. Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes. In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours. Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream. Freeze several hours or overnight until firm. Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!].
[Name] Americana Key Lime Pie [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Americana Key Lime 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/75/50/picCxCV85.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Lime", "Citrus", "Fruit", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1/2", "1/4", "1", "4", "1", "1/2", NA, "1/4", NA, "1", NA, "3"] [RecipeIngredientParts] ["unflavored gelatin", "sugar", "sugar", "salt", "heavy cream", "lime juice", "pistachio nut", "water", "lime slice", "lime peel", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 406.9 [FatContent] 23.2 [SaturatedFatContent] 11.6 [CholesterolContent] 165.0 [SodiumContent] 247.0 [CarbohydrateContent] 44.6 [FiberContent] 0.4 [SugarContent] 33.9 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.