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[Name] Cool & Crisp Citrus Chiffon Pie [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2000-03-13T21:35:00Z [Description] This is such a decadent summertime treat! Hopefully you enjoy this sometime soon! It may take longer than one hour for the pie to firm- Depending on the temperature. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/51/picoYyHc3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/51/picL2UtQt.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/2", "1", "1/2", "4", "4", "1/2", "1/3", "1/2", "1"] [RecipeIngredientParts] ["unflavored gelatin", "water", "sugar", "lemon, rind of", "salt", "lemon juice", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 257.5 [FatContent] 8.6 [SaturatedFatContent] 2.4 [CholesterolContent] 110.7 [SodiumContent] 160.9 [CarbohydrateContent] 39.8 [FiberContent] 0.4 [SugarContent] 30.2 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths.
[Name] Strawberry Cream Pie [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Strawberry Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1", "2", "2 1/2", "3", "1/2", "2", "3", "1", "3", "1/2", "1/2", "1"] [RecipeIngredientParts] ["water", "sugar", "cornstarch", "fresh strawberries", "sugar", "milk", "cornstarch", "egg", "enriched flour", "heavy cream", "salt", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 486.0 [FatContent] 26.1 [SaturatedFatContent] 9.6 [CholesterolContent] 69.6 [SodiumContent] 443.4 [CarbohydrateContent] 56.3 [FiberContent] 2.9 [SugarContent] 28.4 [ProteinContent] 8.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired.
[Name] Strawberry-Rhubarb Pie [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Strawberry-Rhubarb 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/75/53/QMVWCnqvR5iFJatfquv1_17.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/WYI0Z04zQTyAAQzMBxIL_15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/wRWmKT1DSurj3iFXFwsK_20180625_174905.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/Y1IqedGTn2dWauCWGkL5_14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/picEokBaK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/pics5Azs7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/picmsBqTL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/picA0mA3q.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/xfyFCtC9SFOdvsAQfbTr_16.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/pic4nTtYN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/pic8wmjb7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/picyL3Eqn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/pic1uBS8Z.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/picvcWOsk.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/53/7553.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "2 1/2", "1 1/4", "1 1/2", "1/4", "1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["eggs", "rhubarb", "sugar", "strawberries", "enriched flour", "salt", "butter", "margarine", "nutmeg"] [AggregatedRating] 5.0 [ReviewCount] 80.0 [Calories] 343.5 [FatContent] 10.4 [SaturatedFatContent] 3.5 [CholesterolContent] 98.1 [SodiumContent] 308.6 [CarbohydrateContent] 58.8 [FiberContent] 2.1 [SugarContent] 44.1 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9\" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream.
[Name] Rhubarb Pie [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Rhubarb Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "4", "1/4", "1", "3/4", "2", "3"] [RecipeIngredientParts] ["sugar", "rhubarb", "enriched flour", "nutmeg", "butter", "margarine", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 388.1 [FatContent] 12.3 [SaturatedFatContent] 4.8 [CholesterolContent] 103.2 [SodiumContent] 229.6 [CarbohydrateContent] 65.8 [FiberContent] 1.9 [SugarContent] 51.0 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9\" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool.
[Name] Rhubarb Pie II [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Rhubarb Pie 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/75/55/picIEqLLS.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Healthy", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["rhubarb", "flour", "sugar", "salt", "butter", "margarine"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 190.1 [FatContent] 4.0 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 62.5 [CarbohydrateContent] 39.1 [FiberContent] 1.2 [SugarContent] 34.0 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except butter or margarine. Line a 9\" pie plate with Orange Pastry. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream.
[Name] Glazed Fresh Strawberry Pie [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H2M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Glazed Fresh Strawberry 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/75/56/picQN4YtY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/56/pictHk8kC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/56/pic1hMyDc.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/56/picHbQ7sb.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/56/picMcV0Ab.jpg" ] [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "3 1/2", NA, "1/2"] [RecipeIngredientParts] ["strawberries", "sugar", "cornstarch", "water"] [AggregatedRating] 5.0 [ReviewCount] 18.0 [Calories] 362.0 [FatContent] 10.9 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 165.7 [CarbohydrateContent] 65.5 [FiberContent] 4.1 [SugarContent] 42.0 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mash 1 pt of the strawberries, using a fork, and set aside. Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed berries. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and stir in the food coloring. Cool to room temperature. Fold in the remaining 2 pts of strawberries and turn into the baked pie shell. Chill in the refrigerator at least 2 hours. To serve, top with puffs of sweetened whipped cream
[Name] Caribbean Fudge Pie [AuthorId] 28649 [AuthorName] Shari2 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Caribbean Fudge Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Caribbean", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/4", "1", "3/4", "1/4", "3", "1", "12", "1", "2", NA] [RecipeIngredientParts] ["butter", "regular margarine", "brown sugar", "unbleached flour", "eggs", "walnuts", "chocolate chips", "instant coffee powder", "walnut halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.6 [FatContent] 45.7 [SaturatedFatContent] 18.3 [CholesterolContent] 126.1 [SodiumContent] 197.4 [CarbohydrateContent] 77.5 [FiberContent] 5.1 [SugarContent] 58.1 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 350 degree F. oven for 20-25 minutes or until set around the edge. Cool on a wire rack.
[Name] Divine Triple Chocolate Pie [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H12M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Divine Triple Chocolate Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "1/3", "1/4", "3", "1", "1/2", "1/4", "1/4", "1", "1/4", "3", "1", NA, "1/2"] [RecipeIngredientParts] ["unbleached flour", "salt", "water", "vegetable shortening", "sugar", "baking chocolate", "unflavored gelatin", "vanilla", "salt", "cream of tartar", "milk", "sugar", "eggs", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.0 [FatContent] 40.1 [SaturatedFatContent] 20.3 [CholesterolContent] 153.0 [SodiumContent] 272.0 [CarbohydrateContent] 41.5 [FiberContent] 3.7 [SugarContent] 17.0 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400 degrees F for 12 minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz] squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream. Chill in the refrigerator until the mixture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream.
[Name] Pumpkin Meringue Pie [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Pumpkin Meringue Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Vegetable", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/2", "1", "1", "1", "1/4", "1/8", "1/4", "6", "1/2"] [RecipeIngredientParts] ["pumpkin", "eggs", "sugar", "evaporated milk", "cinnamon", "nutmeg", "salt", "clove", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.3 [FatContent] 15.7 [SaturatedFatContent] 5.2 [CholesterolContent] 117.9 [SodiumContent] 478.2 [CarbohydrateContent] 49.6 [FiberContent] 1.5 [SugarContent] 29.9 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a bowl and mix well. Add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk. Pour into the unbaked pie shell. Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean. Remove the pie from the oven and increase the oven temperature to 425 degrees F. To make the meringue, beat the egg whites and the 1/8ts of salt in a bowl, using an electric mixer set on high, until foamy. Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks from when the beaters are slowly lifted. Spoon some of the meringue around the edge of the warm pie. Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this. Heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border. Using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned. Cool on a wire rack.
[Name] Mincemeat-Pumpkin Pie [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2000-03-13T21:35:00Z [Description] Make and share this Mincemeat-Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Vegetable", "Thanksgiving", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/2", "3/4", "1", "3/4", "1", "1/2"] [RecipeIngredientParts] ["pumpkin", "eggs", "brown sugar", "heavy cream", "cinnamon", "nutmeg", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.5 [FatContent] 19.9 [SaturatedFatContent] 7.9 [CholesterolContent] 132.9 [SodiumContent] 416.7 [CarbohydrateContent] 70.6 [FiberContent] 2.0 [SugarContent] 44.1 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.
[Name] Pumpkin-Pecan Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Pumpkin-Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Vegetable", "Nuts", "Thanksgiving", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1/2", "1/4", "1/2", "2", "1", "1", "3", "2/3", "2/3"] [RecipeIngredientParts] ["canned pumpkin", "sugar", "ground cinnamon", "ground ginger", "ground cloves", "salt", "eggs", "evaporated milk", "butter", "pecans", "brown sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 458.7 [FatContent] 23.3 [SaturatedFatContent] 7.8 [CholesterolContent] 77.7 [SodiumContent] 514.3 [CarbohydrateContent] 58.1 [FiberContent] 3.7 [SugarContent] 38.9 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell. Bake in a preheated oven at 425 degrees Fahrenheit for 15 minutes and then reduce the temperature to 350 degree and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork. Sprinkle over the cooled pie. Place the pie under the broiler (5 inches from the heat source] until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack.
[Name] Festive Pumpkin Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Festive Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Vegetable", "Christmas", "Thanksgiving", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "3/4", "1", "1/2", "1/4", "1/2", "3", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["cream cheese", "brown sugar", "ground cinnamon", "ground ginger", "ground cloves", "salt", "eggs", "canned pumpkin", "milk", "vanilla", "sour cream", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 424.5 [FatContent] 26.5 [SaturatedFatContent] 13.2 [CholesterolContent] 127.4 [SodiumContent] 484.8 [CarbohydrateContent] 39.9 [FiberContent] 1.9 [SugarContent] 24.4 [ProteinContent] 8.2 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked pie shell. Bake in a preheated oven at 375 degrees Fahrenheit for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. Cool slightly on a wire rack. While cooling, blend the sour cream and sugar together, then spread over the top of the warm pie. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. Cool on a wire rack. Cover and chill in the refrigerator before serving.
[Name] French Pear Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2000-03-13T21:36:00Z [Description] Fruit pies always make a good dessert, I think. Based on the reviews, I don't think any changes are necessary for this adopted recipe. The reviewer's suggestion of lemon juice instead of orange juice is a great idea if you're like me and always have lemons or lemon juice but rarely keep orange juice in the house. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pears", "Fruit", "European", "Low Protein", "Weeknight", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "1/2", "3", "1", "3/4", "1/2", "1/2", "1/8", "1", "1/4"] [RecipeIngredientParts] ["pears", "lemon, rind of", "unbleached flour", "ginger", "sugar", "salt", "cinnamon", "butter", "regular margarine"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 441.5 [FatContent] 18.0 [SaturatedFatContent] 7.4 [CholesterolContent] 20.3 [SodiumContent] 261.0 [CarbohydrateContent] 69.0 [FiberContent] 6.9 [SugarContent] 33.6 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping (instructions below] and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly.
[Name] Almond-Topped Pear Pie [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Almond-Topped Pear Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pears", "Fruit", "Low Protein", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/4", "1/8", "1/2", "2", "1", "1/2", "4", "1", "1", "1/2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["cornstarch", "ground ginger", "salt", "dark corn syrup", "butter", "lemon juice", "lemon rind", "pears", "unbleached flour", "brown sugar", "ground ginger", "butter"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 519.9 [FatContent] 26.7 [SaturatedFatContent] 11.3 [CholesterolContent] 38.1 [SodiumContent] 323.2 [CarbohydrateContent] 68.9 [FiberContent] 4.9 [SugarContent] 27.4 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds. Sprinkle over the pears. Bake in a preheated oven at 400 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees and bake an additional 60 minutes or until the topping and crust are golden brown. (Ovens vary greatly, so use your best judgement on total baking time.]. Cool on a wire rack.
[Name] Chocolate Mint Pinwheels [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2000-03-13T21:36:00Z [Description] This is an adopted recipe from the Great Adoption February 2005. Please feel free to try it out and post your comments! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "1", "1/3", "1/2", "2 1/4"] [RecipeIngredientParts] ["egg", "butter", "vanilla extract", "sugar", "salt", "plain flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.9 [FatContent] 5.5 [SaturatedFatContent] 3.4 [CholesterolContent] 14.4 [SodiumContent] 56.2 [CarbohydrateContent] 11.0 [FiberContent] 0.6 [SugarContent] 5.1 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 40 cookies [RecipeInstructions] Melt, over hot (not boiling] water, 1/2 cup mint-chocolate chips, stir until smooth. Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract, blend well. Gradually beat in flour and salt. Place 1 cup of dough in a small bowl. Add melted chips; blend thoroughly. Shape into a ball, flatten, (mixture will appear curdled]. Cover with plastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill until firm, about 1 1/2 hours]. Preheat oven to 375 degrees F. Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Peel off waxed paper. Starting from the long side, roll up jelly roll stype. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool completely on wire racks. Melt over hot, (not boiling], water remaining 1 cup of chips; stir until smooth. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill until set.
[Name] Minty Fudge Brownies [AuthorId] 179133 [AuthorName] flower7 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2000-03-13T21:36:00Z [Description] I adopted this from the Recipezaar account. They are more a cakey brownie when right out of the oven but get more fudgy after cooling. They have a nice light mint flavor. If you can't find the mint chocolate chips you can recreate with regular semi-sweet chips and a few drops of peppermint oil (as that is what makes the mint chips minty). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/68/TdJzXolISvuhvLidgNax_MFB%209%20-%20final_6.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/68/TDL8wCIaQqQkeke8HD1x_MFB%204%20-%20final_1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/68/picI4LLi1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/68/EeTqe0HqR2mqyUGCPcI3_MFB%206%20-%20final_3.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/68/picR3TtZ0.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/68/pic7ZbLNE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/68/picpvoVOE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/68/picTcM2fP.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/2", "1", "1/2", "3", "10", "1 1/2", "3", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "sugar", "butter", "water", "vanilla extract", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 312.7 [FatContent] 16.1 [SaturatedFatContent] 9.5 [CholesterolContent] 66.8 [SodiumContent] 237.8 [CarbohydrateContent] 41.9 [FiberContent] 1.8 [SugarContent] 29.7 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325° F and grease a 13x9-inch baking pan. In a small bowl, combine flour, baking soda, and salt; set aside. In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL then remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl and let cool slightly (so you don't cook the eggs]. Add eggs, one at a time, beating well after each addition. Stir in flour mixture gently (be sure not to overmix]. Stir in nuts, if using. Spread into prepared pan. Bake for 28-32 minutes. Cool completely in pan on a wire rack.
[Name] Chocolate Mint Cookies [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:36:00Z [Description] I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "6", "3/4", "1/2", "1/4", "1", "1/4", "1", "3", "1/4", "2 1/4"] [RecipeIngredientParts] ["butter", "flour", "sugar", "baking powder", "vanilla extract", "baking soda", "egg", "salt", "corn syrup", "vegetable shortening", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.9 [FatContent] 19.1 [SaturatedFatContent] 10.0 [CholesterolContent] 25.7 [SodiumContent] 141.3 [CarbohydrateContent] 40.4 [FiberContent] 2.4 [SugarContent] 26.7 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] 1 Batch [RecipeInstructions] COOKIES: Melt over hot (not boiling] water, 1/2 cup mint chocolate chips; stir until smooth. Set aside. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted chips. Gradually beat in the flour mixture. Shape dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over hot (not boiling]water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth. Remove from heat but keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place cookies on waxed paper line cookie sheets. Chill until glaze sets (about 10 minutes]. Keep refrigerated until ready to use.
[Name] Chocolate Mint Meltaways [AuthorId] 58038 [AuthorName] Ducky [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Chocolate Mint Meltaways recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "1 1/4", "1/2", "1/2", "2", "1 1/2"] [RecipeIngredientParts] ["butter", "flour", "confectioners' sugar", "vegetable shortening"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 329.6 [FatContent] 22.8 [SaturatedFatContent] 12.9 [CholesterolContent] 48.0 [SodiumContent] 90.5 [CarbohydrateContent] 32.9 [FiberContent] 2.2 [SugarContent] 20.3 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] COOKIES: Preheat oven to 350 degrees F. Melt over hot (not boiling] water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling] water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Stor in airtight container in the refrigerator.
[Name] Chocolate Mint Sugar Cookie Drops [AuthorId] 58038 [AuthorName] Ducky [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Chocolate Mint Sugar Cookie Drops recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/2", "3/4", "1 1/2", "2", "3/4", "1", "1 1/4", "1 1/2"] [RecipeIngredientParts] ["flour", "baking powder", "eggs", "salt", "vanilla extract", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 410.0 [FatContent] 21.0 [SaturatedFatContent] 5.8 [CholesterolContent] 35.2 [SodiumContent] 205.3 [CarbohydrateContent] 54.2 [FiberContent] 1.9 [SugarContent] 32.4 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually beat in the flour mixture. Stir in Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350°F for 8 to 10 minutes. Cool completely on wire racks.
[Name] Double Chocolate Mint Chip Cookies [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Double Chocolate Mint Chip Cookies 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/75/72/picq5A54F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/72/picaghKtp.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Candy", "Dessert", "Cookie & Brownie", "< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1 1/4", "1/4", "3/4", "1/2", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "unbleached flour", "granulated sugar", "baking soda", "vanilla extract", "salt", "egg", "butter"] [AggregatedRating] 5.0 [ReviewCount] 14.0 [Calories] 76.8 [FatContent] 4.4 [SaturatedFatContent] 2.3 [CholesterolContent] 9.0 [SodiumContent] 73.1 [CarbohydrateContent] 9.5 [FiberContent] 0.5 [SugarContent] 6.2 [ProteinContent] 1.0 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Melt over hot (not boiling] water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375° for 8-10 minutes. Allow to stand 2-3 minutes; remove from cookie sheets. Cool completely on wire racks.
[Name] Minty Mousse Pie Au Chocolat [AuthorId] 209255 [AuthorName] Saturn [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:36:00Z [Description] This is a recipe I adopted from the Recipezaar account. UPDATE May 30, 2006: This is great! The mint flavour somewhat dissipates but it is still lurking in there! As it was hot in my kitchen, the chocolate mixture never got to room temperature. Therefore, mine never really "set up" properly. So I froze it. That worked beautifully! It was like a fudgsicle in a pie shell. It was somewhat difficult to cut but it wasn't impossible. I look forward to making this again and again. It was a great treat on an unbearably hot day! Plus, it is nice to know that I have a special sweet treat hiding in my freezer just waiting for me! (Chilling time is not included) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/73/picpn9I6k.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/73/picyJwpts.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/73/picsAFMOX.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/73/picF403vl.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/73/picVK06Rv.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/73/picpMaopy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/73/pic9q1IwM.jpg"] [RecipeCategory] Pie [Keywords] ["Candy", "Dessert", "Weeknight", "Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "milk", "heavy cream", "graham cracker crust"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 565.8 [FatContent] 35.2 [SaturatedFatContent] 17.6 [CholesterolContent] 62.9 [SodiumContent] 276.0 [CarbohydrateContent] 62.6 [FiberContent] 2.3 [SugarContent] 43.2 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixture BOILS. BOIL 1 MINUTE; remove from heat. Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Lay the plastic wrap on the surface as to prevent a skin from forming. Cool to room temperature (20 to 30 minutes]. In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff. Remove plastic wrap from chocolate; beat well. Fold in whipped cream. (I left mine with some lumpy parts and we liked it like that.]. Spoon into crust. (Depending on how high your whipped cream gets, you may end up with a REALLY full pie.]. Chill until firm (about 2 to 3 hours].
[Name] Chocolate Mint Layer Cake [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Chocolate Mint Layer Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/4", "1 1/2", "2 1/4", "1/2", "1", "3", "1", "1/2", "1/4", "1/4", "3", "1", "6", NA, NA, NA] [RecipeIngredientParts] ["baking powder", "water", "brown sugar", "flour", "butter", "salt", "eggs", "baking soda", "salt", "butter", "confectioners' sugar", "vanilla extract", "milk", "chocolate curls"] [AggregatedRating] nan [ReviewCount] nan [Calories] 799.4 [FatContent] 29.3 [SaturatedFatContent] 17.4 [CholesterolContent] 117.1 [SodiumContent] 745.3 [CarbohydrateContent] 133.1 [FiberContent] 2.8 [SugarContent] 101.5 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alterantely with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Coll completely on wire racks. Fill nd frost with Chocolate Mint Frosting. Garnish as desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling] water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.] GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.
[Name] Nutty Chocolate Mint Fudge [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Nutty Chocolate Mint Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "1/4", "1 1/2", "1 1/2", "2/3", "1/2", "1/4", "1"] [RecipeIngredientParts] ["marshmallow cream", "salt", "sugar", "evaporated milk", "butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.3 [FatContent] 14.2 [SaturatedFatContent] 7.2 [CholesterolContent] 14.2 [SodiumContent] 144.4 [CarbohydrateContent] 54.2 [FiberContent] 1.8 [SugarContent] 44.5 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares.
[Name] Minty Mallows [AuthorId] 51109 [AuthorName] Vina7737 [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Minty Mallows recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 30 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["14", "2", "1 1/2", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.1 [FatContent] 15.1 [SaturatedFatContent] 6.3 [CholesterolContent] 11.2 [SodiumContent] 127.4 [CarbohydrateContent] 40.9 [FiberContent] 2.3 [SugarContent] 34.8 [ProteinContent] 5.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine over hot (not boiling] water; sweetened condensed milk and mint chocolate chips. Stir until chips are melted and mixture is smooth. In a large bowl, combine marshmallows and nuts. Add chocolate mixture; mix well. Spread into a foil-lined 9-inch square pan. Chill until firm, about 20 minutes.
[Name] Chocolate Creme de Mints [AuthorId] 58038 [AuthorName] Ducky [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Chocolate Creme de Mints recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "< 15 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "2 1/2", "1/4"] [RecipeIngredientParts] "sour cream" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 74.2 [FatContent] 2.4 [SaturatedFatContent] 1.3 [CholesterolContent] 3.2 [SodiumContent] 6.8 [CarbohydrateContent] 7.3 [FiberContent] 0.2 [SugarContent] 6.8 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt over hot (not boiling] water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve.
[Name] Chocolate Mint Baked Custard [AuthorId] 123897 [AuthorName] Vnut-Beyond Redempt [CookTime] nan [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Chocolate Mint Baked Custard recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2"] [RecipeIngredientParts] ["milk", "sweetened condensed milk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.0 [FatContent] 12.5 [SaturatedFatContent] 7.3 [CholesterolContent] 72.3 [SodiumContent] 90.8 [CarbohydrateContent] 36.3 [FiberContent] 1.2 [SugarContent] 32.4 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk and the mint-chocolate chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely.
[Name] Chocolate Mint Ice Cream [AuthorId] 148316 [AuthorName] - Carla - [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Chocolate Mint Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Summer", "Freezer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "3", "2", "1 1/3"] [RecipeIngredientParts] ["spearmint", "eggs", "heavy cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 491.6 [FatContent] 43.1 [SaturatedFatContent] 26.0 [CholesterolContent] 214.4 [SodiumContent] 77.2 [CarbohydrateContent] 27.4 [FiberContent] 5.1 [SugarContent] 17.1 [ProteinContent] 8.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the spearmint leaves with half of the sugar and chop as finely as possible. Set a bowl over a pan of simmering water and melt 2 ounces of the chocolate; remove from heat. Add the egg yolks and whisk until creamy; let cool. Whip the cream until soft peaks form, then fold in the chopped spearmint. Fold the whipped spearmint cream into the cooled chocolate mixture. Freeze the mixture in a 2 quart dish. When the ice cream becomes crisp at the edges, whisk for two minutes. Return mixture to the freezer and continue whisking process (previous step] every 45 minutes until it is just set. Whisk the egg whites until soft peaks form. Fold in the remaining sugar, then fold into the frozen ice cream. Finally grate the remaining 1 ounce chocolate and stir into the ice cream. Return the ice cream to the freezer until completely set. Delicious served decorated with chocolate dipped spearmint leaves.
[Name] West African Lemony Chicken-Okra Soup [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this West African Lemony Chicken-Okra Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "African", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1/3", "6", "2", "1", "1/4", "3", "1/2", "1", "1"] [RecipeIngredientParts] ["okra", "broiler chicken", "long grain rice", "chicken broth", "water", "salt", "onion", "pepper", "tomatoes", "tomato paste", "turmeric"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 466.1 [FatContent] 24.9 [SaturatedFatContent] 7.1 [CholesterolContent] 115.0 [SodiumContent] 1862.4 [CarbohydrateContent] 23.0 [FiberContent] 3.7 [SugarContent] 7.7 [ProteinContent] 37.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut up broiler-fryer chicken. If using can of okra, drain it well. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle.
[Name] Brittany Mixed Fish Soup [AuthorId] 91392 [AuthorName] Kasha [CookTime] nan [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Brittany Mixed Fish Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "2", "1/2", "1", "4", "3", "2", "6", "1/2", "10", NA, "2"] [RecipeIngredientParts] ["dried thyme", "onions", "dried marjoram", "garlic", "parsley", "butter", "margarine", "salt", "potatoes", "pepper", "water", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.9 [FatContent] 4.5 [SaturatedFatContent] 2.8 [CholesterolContent] 11.4 [SodiumContent] 639.9 [CarbohydrateContent] 31.8 [FiberContent] 4.3 [SugarContent] 2.9 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cut fish into chunks of equal size.", "Saute onions and garlic in heated butter or margarine in a large kettle until tender.", "Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper.", "Bring to a boil.", "Add prepared fish and lower heat to moderate.", "Cook, covered, about 25 minutes, until fish and potatoes are tender.", "Remove and discard bay leaves.", "Put slices of bread in wide soup plates.", "Ladle broth over bread.", "Serve fish and potatoes separately on a platter." ]
[Name] Hungarian Goulash Soup [AuthorId] 115621 [AuthorName] glitter [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H6M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Hungarian Goulash Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Hungarian", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1 1/2", "2", "1", "1/2", "8", "3 1/2", "2", "3", "1/2", "2", "4", "2"] [RecipeIngredientParts] ["onions", "dried marjoram", "garlic", "lemon, rind of", "shortening", "water", "paprika", "salt", "lean beef chuck", "pepper", "tomatoes", "potatoes", "caraway seeds"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 190.0 [FatContent] 10.8 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 481.4 [CarbohydrateContent] 22.3 [FiberContent] 4.2 [SugarContent] 3.8 [ProteinContent] 3.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cut chuck into 1\" cubes. Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender.
[Name] German Lentil Soup With Frankfurters [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2000-03-13T21:36:00Z [Description] I came by this recipe by way of the February 2005 Zaar recipe adoption and decided to adopt it because it sounded just like a soup my father used to bring home from a restaurant he bartended at when I was a child. I was pleasantly surprised that it was the same as I remembered, and other than cutting back on the salt and fat, I made very little adjustment. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "German", "European", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "1/2 - 1", "2", "1/4", "2", "1", "8", "2"] [RecipeIngredientParts] ["onions", "lentils", "garlic cloves", "bay leaf", "carrots", "salt", "celery", "fresh ground black pepper", "canola oil", "water", "cider vinegar"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 261.2 [FatContent] 17.1 [SaturatedFatContent] 6.2 [CholesterolContent] 28.4 [SodiumContent] 808.4 [CarbohydrateContent] 15.6 [FiberContent] 5.0 [SugarContent] 3.0 [ProteinContent] 11.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender. Add frankfurters and cook another 10 minutes. Remove from heat and stir in vinegar. Remove and discard bay leaf.
[Name] Viennese Beef Soup [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H10M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Viennese Beef Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Meat", "Austrian", "European", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "2", "3", "1", "3", "3", "2 1/2", "2", "3/4", "2", "1", "4", "2", "1/2"] [RecipeIngredientParts] ["beef bones with marrow", "carrots", "beef chuck", "celery", "water", "turnips", "salt", "cauliflower", "pepper", "bay leaves", "onion", "parsley", "leeks", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.0 [FatContent] 23.4 [SaturatedFatContent] 9.3 [CholesterolContent] 93.9 [SodiumContent] 702.2 [CarbohydrateContent] 7.6 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 24.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Taking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 1/2 hours. Again remove any scum from the top. Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones. Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup. You may also add noodles, rice or dumplings to the finished soup.
[Name] Barbecue Sauce Prudhomme [AuthorId] 37036 [AuthorName] Kim D. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Barbecue Sauce Prudhomme recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Cajun", "Weeknight", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "2", "1 1/2", "1", "3/4", "5", "1/2", "2", "1/4", "2", "1", "4"] [RecipeIngredientParts] ["black pepper", "salt", "onion powder", "garlic powder", "white pepper", "cayenne pepper", "bacon", "onions", "bottled chili sauce", "honey", "dry-roasted pecans", "lemon juice", "lemon, rind and pulp of", "garlic", "Tabasco sauce", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1395.8 [FatContent] 119.2 [SaturatedFatContent] 20.2 [CholesterolContent] 55.3 [SodiumContent] 2646.3 [CarbohydrateContent] 83.7 [FiberContent] 13.0 [SugarContent] 65.2 [ProteinContent] 18.4 [RecipeServings] 5.0 [RecipeYield] 5 Cups [RecipeInstructions] Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs.
[Name] Quick Almond Crescent Cookies [AuthorId] 51011 [AuthorName] Loves2Teach [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Quick Almond Crescent Cookies 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/75/88/EG0xZJuTPeB1WDdHxf2Q_c3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/88/3DqTrbrQQy4WHakiMY2a_c2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/88/vhzgboBVRziUDHxQAoYv_c5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/88/pichBWKVR.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "German", "European", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1 1/2", "2 1/2", "1", NA] [RecipeIngredientParts] ["butter", "margarine", "sugar", "vanilla extract", "flour", "confectioners' sugar"] [AggregatedRating] 4.5 [ReviewCount] 9.0 [Calories] 524.6 [FatContent] 32.4 [SaturatedFatContent] 15.3 [CholesterolContent] 61.0 [SodiumContent] 262.2 [CarbohydrateContent] 52.4 [FiberContent] 2.9 [SugarContent] 19.9 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] 3-4 dozen cookies [RecipeInstructions] Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container.
[Name] Angel Hair Pasta With Shrimp and Snow Peas [AuthorId] 56680 [AuthorName] Dawnab [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-13T21:36:00Z [Description] This is a lovely pasta dish with a creamy sauce. Shrimp and Snow peas complement each others flavors very well.
[Name] Another Bean Salad [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Another Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "1", "16", "1", "4", "3"] [RecipeIngredientParts] ["sugar", "salt", "vinegar", "green beans", "lima beans", "garbanzo beans", "red kidney beans", "green pepper", "celery", "onions"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 160.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 132.3 [CarbohydrateContent] 35.3 [FiberContent] 4.6 [SugarContent] 22.2 [ProteinContent] 4.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine sugar, salt vinegar in pan, bring to boil for 1 min. Let cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally.
[Name] Antipasto [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Antipasto recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "1", "1/2", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["green peppers", "onion", "celery", "carrots", "garlic clove", "mushroom", "cauliflower floret", "tuna fish", "granulated sugar", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.3 [FatContent] 3.2 [SaturatedFatContent] 0.5 [CholesterolContent] 4.6 [SodiumContent] 487.6 [CarbohydrateContent] 15.1 [FiberContent] 1.6 [SugarContent] 11.5 [ProteinContent] 5.9 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Heat oil, add finely chopped peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook for about 5 minutes, stirring while it simmers. Add tuna, lemon, sugar and ketchup. Bring to a simmer and cook 5 minutes. Cool and refrigerate and it's ready to serve. Or pour it into sterilized jars and refrigerate until needed. When serving, place antipasto in a pretty dish, surround with crackers.
[Name] Apple Brandy Butter [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Apple Brandy Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "< 15 Mins", "Canning"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1/2", "1", "1/4"] [RecipeIngredientParts] ["fresh unsweetened applesauce", "calvados", "sugar", "orange blossom honey", "cinnamon", "clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1566.8 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 21.9 [CarbohydrateContent] 413.1 [FiberContent] 11.4 [SugarContent] 399.7 [ProteinContent] 1.8 [RecipeServings] 1.0 [RecipeYield] 6 half-pint jars [RecipeInstructions] Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal.
[Name] Apple Strudel [AuthorId] 87236 [AuthorName] truebrit [CookTime] PT25M [PrepTime] PT40M [TotalTime] PT1H5M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Apple Strudel 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/75/94/HkFcvT4QjGwm5qaMvagG_DSC00493.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/94/picuAnr5W.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "German", "European", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "3/4", "1", "3/4", "2", "3/4", "8", "1 3/4", "1"] [RecipeIngredientParts] ["apples", "raisins", "lemon, rind of", "sugar", "cinnamon", "phyllo pastry", "butter"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 474.4 [FatContent] 27.0 [SaturatedFatContent] 13.8 [CholesterolContent] 53.4 [SodiumContent] 491.4 [CarbohydrateContent] 54.0 [FiberContent] 3.5 [SugarContent] 19.1 [ProteinContent] 6.4 [RecipeServings] 16.0 [RecipeYield] 2 strudels [RecipeInstructions] Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside. Place 1 phyllo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter. Cook and stir bread crumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered phyllo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs. Repeat the entire procedure for the second strudel. Bake the strudels at 400°F for 20 to 25 minutes, until browned. NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.
[Name] Apple Swirl Cake [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Apple Swirl Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/95/01478303498.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/95/picBSHIwI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/95/picODhZK5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/95/picDs98zy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/95/picBe8CTt.jpg" ] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "3", "1", "2", "1", "4", "1/4", "2", "3", "1", "1/2"] [RecipeIngredientParts] ["apples", "sugar", "cinnamon", "sugar", "eggs", "vanilla", "flour", "baking powder", "salt"] [AggregatedRating] 5.0 [ReviewCount] 45.0 [Calories] 455.7 [FatContent] 20.1 [SaturatedFatContent] 2.9 [CholesterolContent] 62.0 [SodiumContent] 212.7 [CarbohydrateContent] 64.4 [FiberContent] 1.5 [SugarContent] 39.2 [ProteinContent] 5.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar.
[Name] Applesauce Tea Bread [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Applesauce Tea Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/96/picLKf5hg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/75/96/picIMbuYc.jpg"] [RecipeCategory] Breads [Keywords] ["Healthy", "< 15 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1/2", "1/2", "1", "8", "1", "1"] [RecipeIngredientParts] ["white flour", "baking powder", "salt", "sugar", "cinnamon", "applesauce", "egg", "skim milk"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 94.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 10.8 [SodiumContent] 108.8 [CarbohydrateContent] 20.3 [FiberContent] 0.7 [SugarContent] 5.1 [ProteinContent] 2.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and cool.
[Name] Creamy Artichoke Soup [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Creamy Artichoke Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["19", "1 1/2", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["artichoke hearts", "chicken broth", "lemon juice", "salt", "white pepper", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.8 [FatContent] 12.3 [SaturatedFatContent] 7.4 [CholesterolContent] 39.6 [SodiumContent] 1046.7 [CarbohydrateContent] 17.9 [FiberContent] 7.3 [SugarContent] 1.8 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Yield 4-6 servings.
[Name] Artichoke Squares [AuthorId] 55578 [AuthorName] Chill [CookTime] nan [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Artichoke Squares recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "1/4", "2", "1/4", "1/4", NA] [RecipeIngredientParts] ["marinated artichokes", "onion", "eggs", "mozzarella cheese", "parsley", "salt", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 49.5 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 31.0 [SodiumContent] 80.6 [CarbohydrateContent] 8.3 [FiberContent] 5.3 [SugarContent] 0.8 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] 24 HORS D'OEUVRES [RecipeInstructions] Drain liquid from 1 jar of artichokes into 1-quart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve.
[Name] Avgolemono Soup (Greek Egg-Lemon Soup) [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Avgolemono Soup (Greek Egg-Lemon Soup) recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "6", "2", "1/2", "1/4", NA, "1/2", "1", NA] [RecipeIngredientParts] ["milk", "cornstarch", "long grain rice", "butter", "parsley", "fresh lemon juice", "lemon, rind of"] [AggregatedRating] 4.5 [ReviewCount] 23.0 [Calories] 213.1 [FatContent] 11.2 [SaturatedFatContent] 5.5 [CholesterolContent] 124.4 [SodiumContent] 344.0 [CarbohydrateContent] 19.1 [FiberContent] 0.2 [SugarContent] 3.4 [ProteinContent] 8.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 quart soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup from heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel. Note: the amount of lemon juice in this recipe has been halved from its original 1 cup amount. (An adopted recipe.]
[Name] Avocado and Raisin Dip [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Avocado and Raisin Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Low Protein", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["avocados", "raisins", "lime juice", "sugar", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.1 [FatContent] 42.1 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 590.7 [CarbohydrateContent] 25.3 [FiberContent] 7.5 [SugarContent] 12.7 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] 1 cups of dip [RecipeInstructions] Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas.
[Name] Bacon, Cheese, and Tomato Sandwiches [AuthorId] 60989 [AuthorName] Bekah [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2000-03-13T21:36:00Z [Description] Make and share this Bacon, Cheese, and Tomato Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "1/2", "1", "3"] [RecipeIngredientParts] ["bacon", "mayonnaise", "dried dill weed", "tomatoes", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 628.3 [FatContent] 36.7 [SaturatedFatContent] 19.0 [CholesterolContent] 93.6 [SodiumContent] 793.7 [CarbohydrateContent] 43.0 [FiberContent] 6.0 [SugarContent] 8.4 [ProteinContent] 32.5 [RecipeServings] 1.0 [RecipeYield] 1 Sandwich [RecipeInstructions] Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%] until cheese begins to melt, 30 to ninty seconds.
[Name] Bailey's Bouillabaisse (Fish Stew) [AuthorId] 91453 [AuthorName] WaterMelon [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:37:00Z [Description] I just 'adopted' this recipe from the 'orphan recipes' list - will be trying and editting (if necessary) it. Sounds like a great comfort food. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Cauliflower", "Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "3", "2", "1 1/2", "2", "2", "1 1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "celery", "potatoes", "boiling water", "skim milk", "cod", "flounder fillets", "broccoli", "cauliflower", "salt", "pepper", "marjoram", "basil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 162.5 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 33.6 [SodiumContent] 499.7 [CarbohydrateContent] 20.3 [FiberContent] 3.2 [SugarContent] 2.5 [ProteinContent] 18.4 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes.
[Name] Baked Beans [AuthorId] 145448 [AuthorName] Julie in TX [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:37:00Z [Description] I adopted this recipe because it's almost exactly the way I make baked beans. I have been known to use a can of white beans with the pork n beans. I also add about 1 teaspoon of mustard to mine. I bake mine in a 350 degree oven uncovered until the bacon is crispy and the apples are tender. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/08/picwp20jz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/08/pic5UTwEY.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/08/picHEi0mu.jpg"] [RecipeCategory] Pork [Keywords] ["Beans", "Vegetable", "Meat", "Weeknight", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1/3", "1/4", "1/4", "1/3", "1/2", "8"] [RecipeIngredientParts] ["barbecue sauce", "brown sugar", "golden raisin", "tart apple", "onion", "bacon"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 369.2 [FatContent] 21.6 [SaturatedFatContent] 7.2 [CholesterolContent] 34.3 [SodiumContent] 761.4 [CarbohydrateContent] 37.0 [FiberContent] 3.9 [SugarContent] 21.4 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours.
[Name] Baked Catfish Fillets with Horseradish Sauce [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Baked Catfish Fillets with Horseradish Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Catfish [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "2", "1", "1", "1/4", "1/4", "2", "2", "1", "4"] [RecipeIngredientParts] ["catfish fillets", "lemon juice", "sour cream", "onion", "garlic", "dry mustard", "white pepper", "butter", "margarine", "flour", "milk"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 332.9 [FatContent] 19.4 [SaturatedFatContent] 8.0 [CholesterolContent] 120.4 [SodiumContent] 295.3 [CarbohydrateContent] 7.6 [FiberContent] 0.4 [SugarContent] 1.0 [ProteinContent] 30.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.
[Name] Baked Tomatoes [AuthorId] 35635 [AuthorName] _Pixie_ [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Baked Tomatoes 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/76/12/01466645928.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/12/picny3Ydf.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, NA] [RecipeIngredientParts] ["plum tomatoes", "parmesan cheese", "dried thyme"] [AggregatedRating] 5.0 [ReviewCount] 19.0 [Calories] 11.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 2.4 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 0.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min at 375 degrees.
[Name] Banana Coconut Bread [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT2H10M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Banana Coconut Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/13/picqEDa8J.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/13/picKO4iNW.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Coconut", "Fruit", "Nuts", "Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "1", "1", "2", "1/2", "2/3", "1/2", "1", "2", "1/3", "1"] [RecipeIngredientParts] ["currants", "dark rum", "flour", "salt", "baking soda", "baking powder", "cinnamon", "nutmeg", "sweetened coconut", "vegetable shortening", "brown sugar", "eggs", "buttermilk", "banana"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 541.7 [FatContent] 16.8 [SaturatedFatContent] 6.0 [CholesterolContent] 53.3 [SodiumContent] 551.1 [CarbohydrateContent] 84.3 [FiberContent] 3.6 [SugarContent] 44.3 [ProteinContent] 7.9 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] ["Heat rum and place in bowl with currants 1 hour.", "In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut.", "In a large bowl, cream vegetable shortening and brown sugar till combined.", "Add eggs and beat well.", "Stir in buttermilk, banana and currant mixture.", "Combine well.", "Add flour mixture and stir till just combined.", "Spoon batter into greased loaf pan 9\"x5\"x2 3/4\".", "Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don ." ]
[Name] Banana-Brownies, Low Cal [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Banana-Brownies, Low Cal 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/76/14/picQDQtSI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/14/picXf4WA5.jpg"] [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1/4", "1/4", "1", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "banana", "sugar", "buttermilk", "vanilla"] [AggregatedRating] 4.5 [ReviewCount] 19.0 [Calories] 99.7 [FatContent] 0.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.5 [SodiumContent] 77.5 [CarbohydrateContent] 22.6 [FiberContent] 1.0 [SugarContent] 14.8 [ProteinContent] 2.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 350°F. Coat 9 inches square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 inches squares.
[Name] Barbecue Sauce 1 [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Barbecue Sauce 1 recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1", "2", "1", "1", "1/2", "3", "1", "1/2", "3", "1", "2", "1/2"] [RecipeIngredientParts] ["onions", "honey", "garlic", "lemon juice", "sweet pepper", "salt", "parsley", "Lea & Perrins Worcestershire Sauce", "dry white wine", "mint", "vinegar", "liquid smoke", "ketchup"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1233.1 [FatContent] 3.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 13062.0 [CarbohydrateContent] 271.3 [FiberContent] 12.7 [SugarContent] 214.2 [ProteinContent] 16.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours.
[Name] Barbecued Beef in Crusty Rolls [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-13T21:37:00Z [Description] This is a Zaar recipe that I adopted. I'm modifying the recipe based on ncmysteryshopper's review (thanks bunches for the suggestions!). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/16/picRdQvTM.jpg" [RecipeCategory] Meat [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "2", "1/2", "1/8", "1/4", "1/3", "1/8", "2", "1", "1 1/2", "1", "1/8", "1", "2", "4", "4"] [RecipeIngredientParts] ["catsup", "vinegar", "lemon juice", "chili powder", "lemon pepper", "tomato sauce", "onions", "garlic clove", "Worcestershire sauce", "brown sugar", "dry mustard", "pepper", "beef", "American cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 946.7 [FatContent] 85.3 [SaturatedFatContent] 35.8 [CholesterolContent] 121.0 [SodiumContent] 645.0 [CarbohydrateContent] 28.1 [FiberContent] 1.6 [SugarContent] 6.6 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%] util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve.
[Name] Barbecued Beef on Buns [AuthorId] 293001 [AuthorName] tweetyfan [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Barbecued Beef on Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/2", "1/8", "8", "4"] [RecipeIngredientParts] ["catsup", "brown sugar", "lemon juice", "Worcestershire sauce", "prepared mustard", "pepper", "roast beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.7 [FatContent] 6.8 [SaturatedFatContent] 2.3 [CholesterolContent] 44.2 [SodiumContent] 963.6 [CarbohydrateContent] 44.6 [FiberContent] 1.2 [SugarContent] 23.6 [ProteinContent] 20.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix catsup, brown sugar, lemon juice, Worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure.", "Microwave uncovered on high (100%] 1 1/2 minutes; stir.", "Microwave to boiling, 1 to 2 minutes.", "Layer half the beef slices and half the sauce in 1-Qt casserole; repeat.", "Cover and microwave on high (100%] until hot and bubbly, 1 1/2 to 2 1/2 minutes.", "Place bottom halves of buns on serving plate.", "Top with beef and remaining bun halves.", "Microwave uncovered on high (100%] until buns are hot, 30 seconds to 1 minute." ]
[Name] Barbecued Chicken II [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT28M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Barbecued Chicken II recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Microwave", "< 30 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/4", "1/4", "1/4", "1", "2", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["fryer chickens", "catsup", "Worcestershire sauce", "vinegar", "brown sugar", "onion", "cornstarch", "lemon juice", "salt", "celery seed", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.1 [FatContent] 19.5 [SaturatedFatContent] 5.4 [CholesterolContent] 124.8 [SodiumContent] 831.2 [CarbohydrateContent] 19.4 [FiberContent] 0.3 [SugarContent] 14.9 [ProteinContent] 39.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cut chicken into pieces; cut each breast half into halves.", "Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches.", "Mix remaining ingredients in 4-cup glass measure.", "Microwave uncovered on high (100%] 3 minutes; stir.", "Microwave until mix- ture boils and thickens, 2 to 3 minutes.", "Pour sauce over chicken.", "Cover loosely and microwave on high (100%] 10 minutes.", "Rearrange chicken and baste with sauce.", "Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes." ]
[Name] Barvarian Veal [AuthorId] 1533 [AuthorName] Dancer [CookTime] nan [PrepTime] PT0S [TotalTime] PT28M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Barvarian Veal recipe from Food.com. [Images] character(0) [RecipeCategory] Veal [Keywords] ["Meat", "German", "European", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "1/2", "1/8", "1/2", "1", "4", "4", "2", "1", "3/4", "1", "2", "1/4"] [RecipeIngredientParts] ["salt", "sugar", "pepper", "mustard", "bacon", "eggs", "onion", "tomato paste", "unbleached flour", "red wine"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 377.3 [FatContent] 23.1 [SaturatedFatContent] 6.9 [CholesterolContent] 284.5 [SodiumContent] 712.0 [CarbohydrateContent] 7.7 [FiberContent] 0.9 [SugarContent] 2.2 [ProteinContent] 30.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion] and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes.
[Name] Batter Rolls [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Batter Rolls 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/76/23/picSh976W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/23/pickDtnK3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/23/picqMUoDf.jpg"] [RecipeCategory] Breads [Keywords] ["Healthy", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1 1/2", "1/4", "1/4", "2", "2", "3 3/4"] [RecipeIngredientParts] ["granulated sugar", "water", "dry yeast", "milk", "granulated sugar", "shortening", "salt", "eggs", "flour"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 153.8 [FatContent] 4.4 [SaturatedFatContent] 1.4 [CholesterolContent] 23.5 [SodiumContent] 277.2 [CarbohydrateContent] 24.0 [FiberContent] 0.8 [SugarContent] 3.1 [ProteinContent] 4.2 [RecipeServings] 18.0 [RecipeYield] 18 rolls [RecipeInstructions] Dissolve 1 tsp sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 cup flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375°F for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool.
[Name] Bavarian Vanilla Cream [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] nan [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Bavarian Vanilla Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["German", "European", "< 15 Mins", "Refrigerator"] [RecipeIngredientQuantities] ["2", "1/2", "9", "1", "2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["gelatin", "water", "sugar", "cornstarch", "eggs", "milk", "ice cream", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.0 [FatContent] 18.6 [SaturatedFatContent] 11.1 [CholesterolContent] 124.4 [SodiumContent] 85.7 [CarbohydrateContent] 29.5 [FiberContent] 0.2 [SugarContent] 23.7 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle gelatin over cold water to soften.", "Heat to dissolve gelatin completely.", "Mix together sugar and cornstarch.", "Add eggs; beat for 2 minutes.", "Slowly add warm milk, beating constantly.", "Pour into a 1-quart saucepan.", "Cook over medium heat until custard coats a spoon.", "Add gelatin and ice cream while custard is hot.", "Cool until slightly thickened.", "Add vanilla.", "Fold in whipped cream.", "Pour into a 1-quart mold.", "Chill until set.", "Unmold carefully and serve with a garnish of fresh fruits." ]
[Name] Bean and Garlic Dip [AuthorId] 140806 [AuthorName] Hadice [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Bean and Garlic Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Mexican", "< 60 Mins", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1 1/2", "1/4", "1"] [RecipeIngredientParts] ["pinto beans", "mayonnaise", "garlic", "red chili peppers", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.9 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 146.4 [CarbohydrateContent] 22.8 [FiberContent] 7.7 [SugarContent] 0.4 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] 2 cups of dip [RecipeInstructions] Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips.
[Name] Bean Soup with Frankfurters [AuthorId] 87236 [AuthorName] truebrit [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Bean Soup with Frankfurters recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "German", "European", "Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "3", "1", "1", "4", "2", "1", "1/4", "6", "2"] [RecipeIngredientParts] ["navy beans", "water", "beef broth", "carrot", "celery", "bacon", "onions", "salt", "pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.8 [FatContent] 23.5 [SaturatedFatContent] 8.8 [CholesterolContent] 39.2 [SodiumContent] 2377.6 [CarbohydrateContent] 36.1 [FiberContent] 13.2 [SugarContent] 2.8 [ProteinContent] 20.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve.
[Name] Beef Jerky #1 [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Beef Jerky #1 recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "For Large Groups", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["soy sauce", "onion powder", "garlic powder", "Worcestershire sauce"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 37.4 [FatContent] 1.9 [SaturatedFatContent] 0.8 [CholesterolContent] 15.4 [SodiumContent] 12.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 4.8 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Select a 1/2 inch thick flank or top round steak. Trim away all fat then partially freeze until firm. Slice across the grain into 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or teriyaki sauce to cover meat. If desired, onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temperature oven (175 to 200 degrees] or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.
[Name] Bell Pepper Rajas [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2000-03-13T21:37:00Z [Description] I adopted this recipe. I found 9 baby sweet red, yellow, & orange peppers which I just cut in half seeded and stuffed. The peppers are very sweet and the cheese gives this a nice kick. Meanwhile the olives give this appetizer a nice saltiness. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/29/picqBzTQK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/29/picQJrf0W.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/29/piccvIaOH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/29/pic59wm1d.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/29/piccBM3b8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/29/picVjVicC.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/29/picdUQz6w.jpg"] [RecipeCategory] Mexican [Keywords] ["High In...", "Broil/Grill", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "3/4", "2", "1/4"] [RecipeIngredientParts] ["green bell pepper", "red bell pepper", "yellow bell pepper", "monterey jack cheese", "ripe olives"] [AggregatedRating] 5.0 [ReviewCount] 15.0 [Calories] 64.7 [FatContent] 4.7 [SaturatedFatContent] 2.8 [CholesterolContent] 12.6 [SodiumContent] 100.9 [CarbohydrateContent] 2.3 [FiberContent] 0.6 [SugarContent] 0.7 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut bell pepper strips crosswise into halves. Arrange in ungreased broiler proof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.
[Name] Bearnaise Sauce [AuthorId] 146310 [AuthorName] CoffeeMom [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Bearnaise Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Microwave [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "3", "1/3", NA] [RecipeIngredientParts] ["white wine vinegar", "dry white wine", "vermouth", "tarragon leaves", "shallots", "butter"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 129.7 [FatContent] 12.3 [SaturatedFatContent] 7.2 [CholesterolContent] 121.5 [SodiumContent] 77.9 [CarbohydrateContent] 2.0 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine vinegar, wine, shallots and tarragon in 2-cup glass measure. Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15 seconds. Cook only until mixture starts to thicken. Season to taste with salt and pepper.
[Name] Black Bean Soup With Sour Cream and Mango Salsa [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT31M [TotalTime] PT31M [DatePublished] 2000-03-13T21:37:00Z [Description] This is an adopted recipe. Hmmm... lookie, there's no mango here, yet. I aim to fix that, thanks. :) Gimme a bit o' time to take care o' that, eh! :) [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Mexican", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "3", "2", NA, "4", "1"] [RecipeIngredientParts] ["onion", "carrot", "celery", "bacon", "bay leaves", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.3 [FatContent] 4.3 [SaturatedFatContent] 1.3 [CholesterolContent] 7.7 [SodiumContent] 249.9 [CarbohydrateContent] 14.4 [FiberContent] 1.4 [SugarContent] 9.0 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans.
[Name] Black Magic Cake [AuthorId] 37036 [AuthorName] Kim D. [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Black Magic Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 3/4", "2", "3/4", "2", "1", "1", "2", "1/2", "1", "1", "1", "1/4", "1", "3", "1", "1", "1", "2"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "baking powder", "salt", "eggs", "coffee", "buttermilk", "vanilla extract", "butter", "regular margarine", "vanilla", "lemon juice", "egg", "walnuts", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 397.9 [FatContent] 19.0 [SaturatedFatContent] 5.6 [CholesterolContent] 47.9 [SodiumContent] 377.9 [CarbohydrateContent] 56.3 [FiberContent] 3.1 [SugarContent] 41.0 [ProteinContent] 5.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.
[Name] Blue Cheese Salad [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Blue Cheese Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "4", "1/2", "1", "1"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "dry mustard", "oregano", "fresh ground black pepper", "blue cheese", "garlic oil", "lemon juice", "fresh spinach"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 160.9 [FatContent] 13.6 [SaturatedFatContent] 8.0 [CholesterolContent] 34.1 [SodiumContent] 332.6 [CarbohydrateContent] 4.6 [FiberContent] 1.5 [SugarContent] 1.8 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. Yield 6-8 portions
[Name] Bran Muffins [AuthorId] 22015 [AuthorName] Mysterygirl [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Bran Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1", "1 1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["white flour", "cornmeal", "salt", "skim milk", "molasses", "baking soda", "raisins"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 124.3 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.5 [SodiumContent] 344.3 [CarbohydrateContent] 29.2 [FiberContent] 3.4 [SugarContent] 9.4 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Dissolve baking soda in milk. Mix all ingredients together and pour into a muffin tin, using either nonstick pan or paper liners. Bake 325F for 25 minute.
[Name] Brandied Beef Roast [AuthorId] 115853 [AuthorName] Soup Fly [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:37:00Z [Description] Please be aware that I cannot vouch for the taste or method of cooking as I have never prepared this recipe. This is an adopted recipe that I have asked be removed from my account, along with all other adoptees. Most were removed, but a couple were apparently missed. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Roast", "< 60 Mins", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", NA] [RecipeIngredientParts] "brandy" [AggregatedRating] nan [ReviewCount] nan [Calories] 49.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] 1 roast [RecipeInstructions] ["Place roast in shallow roasting pan.", "Pour approximatedly one third of the brandy on the roast.", "Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare.", "Gradually pour remaining brandy roast throughout cooking time.", "Baste frequently.", "If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips.", "When roasted to desired doneness, remove from oven and allow meat to stand for ten minutes before carving.", "Season with salt and pepper." ]
[Name] Bread and Butter Pudding II [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Bread and Butter Pudding 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/76/40/picrpPNB8.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "Kid Friendly", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6", "3", "2", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["eggs", "milk", "sugar", "vanilla extract", "raisins", "maple syrup"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 193.5 [FatContent] 4.8 [SaturatedFatContent] 2.1 [CholesterolContent] 87.8 [SodiumContent] 184.9 [CarbohydrateContent] 32.2 [FiberContent] 0.8 [SugarContent] 18.9 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325 degrees Fahrenheit. Butter a deep dish 9 inch pie plate or 9 inch square cake pan.", "Generously butter bread slices on one side, then cut each slice in half diagonally to make two triangles. Arrange triangles, buttered side up, in the prepared dish.", "In bowl, beat eggs until well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins.", "Slowly pour over bread making sure all bread is well soaked.", "Bake 45 minutes or until custard has set. Serve with warm maple syrup." ]
[Name] Bread Pudding with Bourbon Sauce [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H43M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Bread Pudding with Bourbon Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Weeknight", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/4", "1 1/2", "1 1/2", "1 1/2", "1/4", "2 1/4", "1/2", "1/2", "5", "1", "2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["eggs", "sugar", "nutmeg", "vanilla extract", "cinnamon", "unsalted butter", "milk", "raisins", "pecans", "apple", "eggs", "icing sugar", "unsalted butter", "Bourbon"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 1213.8 [FatContent] 56.0 [SaturatedFatContent] 29.1 [CholesterolContent] 290.7 [SodiumContent] 760.4 [CarbohydrateContent] 156.3 [FiberContent] 5.5 [SugarContent] 91.6 [ProteinContent] 19.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["With an electric mixer, beat eggs until frothy (about 3 minutes].", "Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended.", "In a sauce pan, heat the butter and milk until the butter melts (but do not allow it to boil].", "In a large bowl, mix together raisins, pecans and bread cubes.", "Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes.", "Preheat oven to 350 degrees F.", "Lightly grease individual ramekins or a large loaf pan.", "Add the apple to the bread pudding, and spoon mixture into the baking container.", "Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes.", "Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned.", "To make bourbon sauce, combine 2 eggs and icing sugar.", "Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly.", "Allow to cool, and add bourbon.", "Serve over bread pudding." ]
[Name] Broccoli & Blue Cheese in Prepared Puff [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Broccoli & Blue Cheese in Prepared Puff recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1/2", "4"] [RecipeIngredientParts] ["premade puff pastry", "eggs", "ricotta cheese", "blue cheese", "broccoli florets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.8 [FatContent] 18.1 [SaturatedFatContent] 10.8 [CholesterolContent] 156.0 [SodiumContent] 487.9 [CarbohydrateContent] 4.5 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 16.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes.
[Name] Broccoli and Mushroom Dip [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Broccoli and Mushroom Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Refrigerator", "Small Appliance"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/4", "3/4", "1/4", "1"] [RecipeIngredientParts] ["broccoli", "garlic", "onion", "mushroom", "cottage cheese", "yogurt", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.3 [FatContent] 23.8 [SaturatedFatContent] 7.7 [CholesterolContent] 31.6 [SodiumContent] 889.0 [CarbohydrateContent] 29.4 [FiberContent] 6.7 [SugarContent] 10.7 [ProteinContent] 31.1 [RecipeServings] 1.0 [RecipeYield] 2 cups [RecipeInstructions] Cook broccoli just until tender-crisp, (3 minutes]. Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate.
[Name] Broccoli and Mushrooms in Oyster Sauce [AuthorId] 53425 [AuthorName] Jenny Sanders [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2000-03-13T21:37:00Z [Description] I like this best when made with fresh shiitake mushrooms, but regular button mushrooms are just fine too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/45/picKqlbUA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/45/pic13JHzA.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4 - 1/3", "2", "2"] [RecipeIngredientParts] ["broccoli", "mushroom", "garlic", "water", "oyster sauce"] [AggregatedRating] 4.5 [ReviewCount] 8.0 [Calories] 132.0 [FatContent] 7.6 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 299.8 [CarbohydrateContent] 13.6 [FiberContent] 4.6 [SugarContent] 3.7 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean broccoli. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and slice into diagonal medallions. Heat wok on high. Add the oil and when the oil is hot add the broccoli, stir-fry rapidly until the broccoli is covered in oil. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry. Toss in the prepared mushrooms and the garlic, stir, add half of the oyster sauce, stir, cover and simmer at medium heat two minutes. Serve drizzled with the remaining oyster sauce.
[Name] Broiled Spicy Shark [AuthorId] 171303 [AuthorName] BonnieZ [CookTime] nan [PrepTime] PT0S [TotalTime] PT8H13M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Broiled Spicy Shark recipe from Food.com. [Images] character(0) [RecipeCategory] Spicy [Keywords] ["Weeknight", "Broil/Grill", "Oven"] [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["lemon juice", "parsley", "fresh basil", "dried basil", "garlic", "chili sauce", "light soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.4 [FatContent] 5.2 [SaturatedFatContent] 1.1 [CholesterolContent] 57.9 [SodiumContent] 343.6 [CarbohydrateContent] 2.6 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 24.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place fish fillets in plastic bag.", "Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce.", "Close top of bag and refrigerate for at least one hour, but not longer than 8 hours.", "Remove fish from bag and save marinade.", "Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes.", "Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste.", "Boil rest of marinade until it's reduced by half and pour over fillets when serving." ]
[Name] Brownie Cookies [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Brownie Cookies 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/76/49/picrpWQnG.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Weeknight", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1/3", "1 1/2", "1/2", "1/4", "1", "1", "2", "1", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "baking powder", "unsalted butter", "granulated sugar", "vanilla extract", "eggs", "milk", "walnuts"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 67.1 [FatContent] 4.9 [SaturatedFatContent] 2.4 [CholesterolContent] 13.9 [SodiumContent] 47.2 [CarbohydrateContent] 6.0 [FiberContent] 0.6 [SugarContent] 4.3 [ProteinContent] 1.0 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Melt the chocolate over hot water. Sift the flour, baking soda, and baking powder together. Set aside. In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. Preheat oven to 375 degres. Lightly grease a cookie sheet. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. Place on cookie sheet (leave room for expansion] and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.] Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Line each cup with waxed paper for easy removal.
[Name] Brussels Sprouts with Balsamic Vinegar [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Brussels Sprouts with Balsamic Vinegar recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 15 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1", "1/4", "2", NA] [RecipeIngredientParts] ["fresh Brussels sprouts", "olive oil", "garlic", "yellow onion", "butter"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 105.5 [FatContent] 6.5 [SaturatedFatContent] 2.4 [CholesterolContent] 7.6 [SodiumContent] 49.2 [CarbohydrateContent] 10.5 [FiberContent] 3.5 [SugarContent] 3.7 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Trim off the stems and remove any limp leaves from the Brussels Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussels Sprouts. Saute a few minutes until the Brussels Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again.
[Name] Butter Ginger Sauce for Pasta [AuthorId] 34879 [AuthorName] Barefoot Beachcomber [CookTime] nan [PrepTime] PT0S [TotalTime] PT4M [DatePublished] 2000-03-13T21:37:00Z [Description] Make and share this Butter Ginger Sauce for Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "3", "4", "1/2", "1", "4", NA, "1/4"] [RecipeIngredientParts] ["butter", "fresh ginger", "garlic", "hot red pepper flakes", "dried basil", "whole green onions", "fresh black pepper", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 242.2 [FatContent] 24.9 [SaturatedFatContent] 15.7 [CholesterolContent] 66.5 [SodiumContent] 260.7 [CarbohydrateContent] 2.9 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine.
[Name] Buttermilk Chocolate-Hazelnut Cake [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Buttermilk Chocolate-Hazelnut Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1/3", "2", "1", "1", "1", "1/2", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["buttermilk", "vanilla extract", "light brown sugar", "whole wheat pastry flour", "cocoa powder", "baking soda", "baking powder", "salt", "hazelnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2547.1 [FatContent] 124.0 [SaturatedFatContent] 12.7 [CholesterolContent] 9.8 [SodiumContent] 2671.0 [CarbohydrateContent] 349.7 [FiberContent] 35.5 [SugarContent] 228.6 [ProteinContent] 50.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth. Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges.
[Name] Caesar Salad Dressing, Low Cal [AuthorId] 65197 [AuthorName] katie in the UP [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2000-03-13T21:38:00Z [Description] Much to my joy, I adopted this recipe last year!
[Name] Cafe Mexicano [AuthorId] 42720 [AuthorName] Susie in Texas [CookTime] nan [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Cafe Mexicano recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1/3", "1/2", "2", "1", "1", "1", "1/4", "8"] [RecipeIngredientParts] ["water", "dark brown sugar", "baking chocolate", "cloves", "cinnamon stick", "coffee", "vanilla", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.7 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 12.2 [CarbohydrateContent] 17.7 [FiberContent] 0.3 [SugarContent] 17.1 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired.
[Name] Caramelized Onion Dip [AuthorId] 39547 [AuthorName] Julesong [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Caramelized Onion Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["Refrigerator", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/4", "1/4", "1", "1/8", NA] [RecipeIngredientParts] ["unsalted butter", "red onion", "sour cream", "mayonnaise", "salt", "cayenne pepper", "red pepper flakes", "Tabasco sauce"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 85.0 [FatContent] 8.0 [SaturatedFatContent] 3.8 [CholesterolContent] 15.1 [SodiumContent] 114.2 [CarbohydrateContent] 3.1 [FiberContent] 0.5 [SugarContent] 1.8 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion in butter and oil until caramelized (golden brown], about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips.
[Name] Caribbean Ginger Turkey [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT6H15M [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Caribbean Ginger Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Caribbean", "High Protein", "High In...", "Weeknight", "Broil/Grill", "Oven"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/4", "1/4", "2", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["turkey breast", "water", "soy sauce", "brown sugar", "dry sherry", "lemon juice", "ginger", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 518.1 [FatContent] 22.8 [SaturatedFatContent] 5.2 [CholesterolContent] 147.4 [SodiumContent] 1149.0 [CarbohydrateContent] 21.9 [FiberContent] 0.2 [SugarContent] 18.2 [ProteinContent] 51.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit.
[Name] Carla's Turkey Loaf [AuthorId] 143253 [AuthorName] Karen1961 [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Carla's Turkey Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "High Protein", "High In...", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1/2", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["turkey", "Worcestershire sauce", "hot ketchup", "onion", "salt", "pepper", "celery", "rosemary", "thyme", "basil", "parsley", "oatmeal"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 213.1 [FatContent] 9.5 [SaturatedFatContent] 2.6 [CholesterolContent] 77.2 [SodiumContent] 432.2 [CarbohydrateContent] 6.4 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 24.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all the ingredients together and form into a loaf. Place in a nonstick loaf pan, bake 350F for 2 hrs.
[Name] Caramelized Carnitas [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2000-03-13T21:38:00Z [Description] This is one of my adopted recipes. It looks like a dish my family and I would enjoy as appetizers, so I hope to make it and edit it in the future. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1", "1/2", "1/4", "2", "1/3", "1"] [RecipeIngredientParts] ["brown sugar", "molasses", "salt", "pepper", "garlic cloves", "water", "green onion"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 178.4 [FatContent] 12.2 [SaturatedFatContent] 4.2 [CholesterolContent] 48.3 [SodiumContent] 162.6 [CarbohydrateContent] 4.5 [FiberContent] 0.1 [SugarContent] 3.8 [ProteinContent] 11.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally until the water has evaproated and the pork is slightly caramelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks.
[Name] Carrot Cake (Low Fat) [AuthorId] 13593 [AuthorName] Amber of AZ [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Carrot Cake (Low Fat) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "3/4", "1/4", "1", "1", "3", "3", "3", "1 1/2"] [RecipeIngredientParts] ["vanilla", "flour", "cinnamon", "baking powder", "baking soda", "salt", "nutmeg", "clove", "pineapple", "carrots", "sugar"] [AggregatedRating] 4.5 [ReviewCount] 4.0 [Calories] 393.2 [FatContent] 3.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 242.3 [CarbohydrateContent] 92.8 [FiberContent] 7.6 [SugarContent] 64.6 [ProteinContent] 5.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces.
[Name] Carrot or Zucchini Muffins [AuthorId] 86318 [AuthorName] mianbao [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2000-03-13T21:38:00Z [Description] Adopted from Recipezaar, February 2005. I have tried this recipe, and intended to alter it. However, as it seems to please some reviewers as is, I will leave it unchanged. I do think people who use this recipe should read the reviews first. I have included preparation and cooking times, but these are only guesses. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/63/picdvunyA.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/2", "1", "1/2", "1 1/2", "3", "2", "1/4", "1 1/2", "2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["whole wheat flour", "salt", "baking soda", "cinnamon", "nutmeg", "carrots", "eggs", "skim milk", "vinegar", "honey", "molasses", "raisins"] [AggregatedRating] 3.5 [ReviewCount] 4.0 [Calories] 112.5 [FatContent] 3.1 [SaturatedFatContent] 0.5 [CholesterolContent] 15.8 [SodiumContent] 208.0 [CarbohydrateContent] 20.8 [FiberContent] 2.4 [SugarContent] 10.6 [ProteinContent] 2.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 minute.
[Name] Carrots Glacees [AuthorId] 67395 [AuthorName] Dannygirl [CookTime] nan [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Carrots Glacees recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Microwave", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3", "1/3", "1/4", "2", "2", "3"] [RecipeIngredientParts] ["carrot", "butter", "water", "light brown sugar", "French Dijon mustard", "parsley", "green onions"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 179.4 [FatContent] 8.9 [SaturatedFatContent] 5.5 [CholesterolContent] 22.9 [SodiumContent] 161.7 [CarbohydrateContent] 25.3 [FiberContent] 3.5 [SugarContent] 19.0 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel the carrots and cut into thin sliced. Place the butter in a 4 cup microwave safe dish. Melt 1 minute at high. Add the carrots and the water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the remaining ingredients. Stir until well mixed. Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times during the cooking period.
[Name] Zaney's Simple Garlickly Baked Chicken [AuthorId] 97901 [AuthorName] Zaney1 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2000-03-13T21:38:00Z [Description] Adopted recipe. This is super easy to put together. You will probably get messy fingers, but that's part of the fun. You could use more or less garlic based on what you like. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/67/picNoqfTk.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["4", "1", "1", "1/4", "1/4", "1/3", "2"] [RecipeIngredientParts] ["chicken breast halves", "onion", "cayenne pepper", "ginger", "plain low-fat yogurt", "garlic"] [AggregatedRating] 5.0 [ReviewCount] 11.0 [Calories] 252.2 [FatContent] 8.5 [SaturatedFatContent] 2.5 [CholesterolContent] 47.6 [SodiumContent] 258.5 [CarbohydrateContent] 22.6 [FiberContent] 1.4 [SugarContent] 3.3 [ProteinContent] 20.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion, cayenne pepper and ginger. In a seperate shallow dish, combine garlic and yogurt. Dip each chicken breast in the yogurt mix and then dip in bread crumb mix. Place in prepared dish. Bake uncovered, 30 to 35 min, or until fully cooked. I use a meat thermometer to test mine.
[Name] Caesar for Two [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] This is one of my adopted recipes. I have not made it yet, so the only revision I have made was to make the anchovies optional. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", NA, "4", "2", "2", "2", "1", "1/2", "2", NA, "3"] [RecipeIngredientParts] ["garlic", "head romaine lettuce", "anchovy", "crouton", "bacon", "olive oil", "white vinegar", "Worcestershire sauce", "Tabasco sauce", "lemon", "capers", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.3 [FatContent] 20.7 [SaturatedFatContent] 4.8 [CholesterolContent] 195.4 [SodiumContent] 316.7 [CarbohydrateContent] 17.9 [FiberContent] 7.9 [SugarContent] 5.7 [ProteinContent] 9.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Crush garlic in oil with fork in bowl. Add 1/2 can anchovies, capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl. Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits; mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese.
[Name] Caesar Salad [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Caesar Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "1/2", "1/4", "1/2", "1/4", NA] [RecipeIngredientParts] ["lettuce", "garlic", "egg", "salt", "olive oil", "Worcestershire sauce", "romano cheese", "fresh ground pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 676.9 [FatContent] 34.6 [SaturatedFatContent] 6.9 [CholesterolContent] 104.1 [SodiumContent] 1102.0 [CarbohydrateContent] 71.5 [FiberContent] 5.1 [SugarContent] 4.9 [ProteinContent] 22.5 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Wash and dry lettuce. Wrap and refrigerate. Warm bread cubes in 275F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.] Add lettuce leaves, tossing to coat thoroughly. Add Romano and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons.
[Name] Chartreuse Cocktail [AuthorId] 65197 [AuthorName] katie in the UP [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chartreuse Cocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/4"] [RecipeIngredientParts] "lime juice" [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 7.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired.
[Name] Cheddar Cheese Casserole Bread [AuthorId] 125579 [AuthorName] GrandmaIsCooking [CookTime] PT40M [PrepTime] PT1H45M [TotalTime] PT2H25M [DatePublished] 2000-03-13T21:38:00Z [Description] This recipe has been a hit at my house, so give it a try. I adopted it from the Recipezaar account in February 2005. It was very good as written, so I really did not change it, except to give additional options for pan size. I also decreased the salt from 1 tablespoon to 2 teaspoons. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/71/picmI5bPs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/71/pic9Axsqo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/71/picRGsS2F.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/71/picDEJWdV.jpg"] [RecipeCategory] Breads [Keywords] ["Cheese", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "4", "2", "2"] [RecipeIngredientParts] ["sugar", "water", "dry yeast", "milk", "butter", "egg", "flour", "sharp cheddar cheese", "salt"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 177.9 [FatContent] 6.5 [SaturatedFatContent] 3.9 [CholesterolContent] 28.8 [SodiumContent] 359.4 [CarbohydrateContent] 22.4 [FiberContent] 0.9 [SugarContent] 0.4 [ProteinContent] 7.0 [RecipeServings] 18.0 [RecipeYield] 18 slices [RecipeInstructions] Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour-cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with electric mixer or wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes]. Stir down and turn into two well greased 1 quart casseroles (or use 1 2-quart casserole or 18 muffin cups]. Let rise until doubled (about 30 minutes]. Bake at 375 degrees for 30-40 minutes. Remove from casserole(s] or muffin pan immediately and cool on wire racks.
[Name] Cheese Chiles [AuthorId] 161282 [AuthorName] Christmas Carol [CookTime] nan [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Cheese Chiles recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Mexican", "Very Low Carbs", "High Protein", "High In...", "< 15 Mins", "Refrigerator", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA] [RecipeIngredientParts] ["cheddar cheese", "colby cheese", "red chili pepper", "cilantro stems", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.2 [FatContent] 6.2 [SaturatedFatContent] 3.9 [CholesterolContent] 18.8 [SodiumContent] 115.4 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time.
[Name] Cheese Stuffed Rolls [AuthorId] 47510 [AuthorName] Dreamgoddess [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["High In...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["16", "8", "2", "12", "6", "1"] [RecipeIngredientParts] ["cheddar cheese", "green olives", "green bell peppers", "tomato sauce", "onion"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 594.8 [FatContent] 34.3 [SaturatedFatContent] 17.5 [CholesterolContent] 79.4 [SodiumContent] 1671.9 [CarbohydrateContent] 46.4 [FiberContent] 5.0 [SugarContent] 3.8 [ProteinContent] 26.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot.
[Name] Parmesan Broiled Flounder [AuthorId] 39547 [AuthorName] Julesong [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Parmesan Broiled Flounder 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/76/74/picApaH1G.jpg" [RecipeCategory] Broil/Grill [Keywords] ["< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/4", "3", "3", "1/4", "1"] [RecipeIngredientParts] ["flounder fillets", "lemon juice", "parmesan cheese", "butter", "mayonnaise", "green onions", "salt"] [AggregatedRating] 5.0 [ReviewCount] 48.0 [Calories] 319.9 [FatContent] 19.5 [SaturatedFatContent] 10.5 [CholesterolContent] 143.7 [SodiumContent] 1112.6 [CarbohydrateContent] 1.9 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 33.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place fillets in a single layer on a lightly greased or pan sprayed, shallow oven-to-table type broiler pan. Brush with lemon juice.", "In a small bowl, combine remaining ingredients to make the cheese topping mixture. Set aside.", "Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. (Time will depend on the thickness of the fillets and temperature of your oven/broiler.].", "Remove fillets from oven. Spread with Parmesan topping.", "Broil an additional 30 seconds or until cheese is lightly browned and bubbly (be careful to watch it, or it can burn].", "Garnish with lemon twists and parsley, if desired.", "Note: Mushy cooked fish is a result of either 1] overcooking/overheating, or 2] over-marinating (which, science-wise, is another method of partial cooking, depending on the marinade]. Since the flounder in the recipe is not marinated, if the fish comes out mushy I suspect the results are the from overcooking. Either the fish was left under the broiler for too long, the temperature of the broiler is too high, or the rack on which the the pan placed under the broiler is too close to the heat." ]
[Name] Chicken and Fresh Vegetable Provencale [AuthorId] 91392 [AuthorName] Kasha [CookTime] nan [PrepTime] PT0S [TotalTime] PT0S [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chicken and Fresh Vegetable Provencale recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cauliflower", "Vegetable", "Meat", "Low Cholesterol", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "1", "1/4", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["cauliflower", "tomatoes", "carrots", "onion", "fresh parsley", "basil leaves", "pepper", "chicken bouillon cube", "boiling water", "lemon juice", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.5 [FatContent] 7.3 [SaturatedFatContent] 2.1 [CholesterolContent] 46.5 [SodiumContent] 332.0 [CarbohydrateContent] 13.1 [FiberContent] 3.7 [SugarContent] 6.3 [ProteinContent] 17.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally.
[Name] Chicken and Vegetable Casserole [AuthorId] 56112 [AuthorName] Jellyqueen [CookTime] nan [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2000-03-13T21:38:00Z [Description] Make and share this Chicken and Vegetable Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/76/picjlOpTz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/76/picga1V1e.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/76/picKH5XSy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/76/picIFUCdt.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/76/picyLiufd.jpg" ] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Low Protein", "Low Cholesterol", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "1", "2", "2", "1/4", "1", "1/2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["chicken breasts", "carrots", "celery", "potatoes", "chicken broth", "skim milk", "dried leaf thyme", "sage", "bay leaf"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 916.3 [FatContent] 51.9 [SaturatedFatContent] 12.6 [CholesterolContent] 47.0 [SodiumContent] 5494.8 [CarbohydrateContent] 83.0 [FiberContent] 5.9 [SugarContent] 16.9 [ProteinContent] 32.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender.
[Name] Chicken Breasts with Rice [AuthorId] 28604 [AuthorName] BeccaB3c [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2000-03-13T21:38:00Z [Description] Hi! I just adopted this recipe on March 7th, 2005. I've never actually tried dried beef in a recipe before, so there being a combination of dried beef and chicken makes it even more interesting! I can't wait to try this! [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Microwave", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1 1/2", "1", NA, "1/2", "1", "2", "1"] [RecipeIngredientParts] ["parsley", "rice", "chicken breasts", "pine nuts", "paprika", "seasoning salt", "onion", "celery", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 686.8 [FatContent] 19.3 [SaturatedFatContent] 6.5 [CholesterolContent] 118.0 [SodiumContent] 200.6 [CarbohydrateContent] 80.7 [FiberContent] 2.2 [SugarContent] 1.6 [ProteinContent] 43.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%] until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes.
[Name] Chicken Cordon Bleu [AuthorId] 8688 [AuthorName] Bev I Am [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2000-03-13T21:38:00Z [Description] Chicken Cordon Bleu is a favorite with many! It is much easier to prepare than you may think. I hope you will enjoy this recipe as much as we do! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/78/XxgaJFLRtq08Ob8tZjJB_CCB%206%20-%20final_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/78/5oF4HdveTHO7JpSfAJHg_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/78/picurArYH.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/78/lBt9ZeRHQtmmQDvEqYwy_CCB%205%20-%20final_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/78/01481337534.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/78/01478145299.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/78/picSN5yRn.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/78/picBhNcqK.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/76/78/picBOHlM7.jpg" ] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Pork", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "6", "6", "3", "1", "6", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "swiss cheese", "ham", "flour", "paprika", "butter", "dry white wine", "chicken bouillon", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 174.0 [Calories] 631.0 [FatContent] 47.5 [SaturatedFatContent] 25.3 [CholesterolContent] 203.4 [SodiumContent] 266.4 [CarbohydrateContent] 7.5 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 39.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 inches of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon with chicken in pan. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken.

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